Snizhko O. Justification of fermented milk drink biotechnology with complex api products

The theoretical and experimental material is presented for the feasibility study results of the yogurt with apiproducts biotechnology. The feasibility is established of apiproducts usage and concentration in traditional formulations instead of traditional sugar or artificial fillers. The ferment composition and hardware-technological scheme of «Honey» yogurt are justified. The technological and technical parameters are optimized for the individual product manufacturing processes and stages. «Honey» yoghurt was studied for a set of quality indicators within 14 days and the expiration date is set for its consumption. The specifications were developed and approved in the prescribed manner TS U15.5-00493706-002:2009 «Honey» Yogurt. The results are presented of the yogurt evaluation of the economic efficiency.