Varankina O. The improvement of the technology of yoghurts of the functional setting with the use of beta-carotene of microbiological origin

The dissertation is devoted to the improvement and development of the technologies and formulations of yoghurts with microbiological beta-carotene for the overcoming the problem of lack of beta-carotene and vitamin A in the diet of the Ukrainian population. The problem of instability (oxidation) of microbiological beta-carotene in yoghurts by the selection of optimum technological parameters and introduction of natural antioxidants is solved in this thesis. The technologies, the formulations and the normative documentation of the production of yoghurts containing a stable beta-carotene from Blakeslea trispora based on the conducted researches is developed. The additional economic effect of the production of yoghurts with microbiological beta-carotene is calculated