STANDARDIZATION COMPOSITION OF THE MIXTURE OF YOGURT BY NANOFILTRATION

Abstract

The results of research aimed at the development of technology standards for the composition of mixtures of yogurt by nanofiltration. It was revealed that a mixture with a high solids content are more Newtonian fluids exhibit properties. Presented indicators of physical and chemical composition of the starting milk and ready-mixes for yoghurt. It is found that mixtures of highly specific content of monovalent ions of potassium and sodium is much lower. The activity of enzymatic processes, which was significantly higher in mixtures with high solids content.