Zolotukhina I. The technology of semifinished articles on the buttermilk basis for production of mixed dessert foods

The object – technology of semifinished articles on the buttermilk basis for production of mixed dessert foods; aim – scientific substantiation and development of technology of semifinished articles on the buttermilk basis for production of mixed dessert foods; methods – physico-mathematical, biochemical, microbiological, organoleptic, methods of planning experiment and mathematical processing of experimental data with the use of computer programmes; novelty – is installed complex physic-chemical and function-technological characteristic of the buttermilk and its UF-concentrate with miscellaneous by factor of concentration, is installed regularities of the change their termostability depending factor of concentration, but consequently and acidity; results: technologies of semifinished articles on the buttermilk basis for production of mixed dessert foods, nutrtitive value product of foodstuffs is determined, is proved raised biological value, complex quality index is calculated; introduced to food enterprises; branch – food industry and restaurant business