Abstract
This article introduces new technologies for milk powder and sour-cream powder stabilized with antioxidants. The powders contained animal and vegetable fats, whole milk proteins, and fat and amino acids, while being low in cholesterol and energy value. The authors conducted industrial production tests and comparative quality analyses. The study involved such indicators as the fractional composition of lipids and the mass fraction of proteins and fats, as well as the composition of essential amino acids and vitamins. The experimental products demonstrated excellent organic properties and could be recommended as functional additives.
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