Abstract
Samples of kefir products with a vegetable component addition were developed in the work. The rheological properties of the products were also studied in this paper. The strongest bond with the clot was determined in the samples with the vegetable component addition in the amount of 4 and 5%. An improvement in the rheological parameters of the kefir product was proven: a viscous structure, a reduced tendency to syneresis compared to the control sample. The functional and technological properties of dried food kelp and agave syrup used in the technology of the curd product were also investigated. Starter cultures with quail egg powder were selected for fermented dairy beverage.
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