Increasing the bioavailability of nutrients in fermented dairy products

Abstract

The study describes the development of a new product with increased bioavailability, based on the recipe of an old Russian sour-milk drink “Snezhok”. Using baked milk as the main raw material, it is possible to reduce the fat globules size, which makes the drink more digestible. The paper investigated the effect of long-term exposure of milk in the process of baking on the number and size of fat globules in milk. In addition to changing the fat fraction in clarified milk, a number of other components are changed during exposure to high temperatures. The suggested new drink may be considered a product of high nutritional value, contributing to the improvement of public health.