Structure stabilizers for the products containing milk
The range of the polycomponent fermented milk products and products containing milk was developed. As far as the above mentioned products possess more evident synergetic activity it is advisable to apply structure stabilizers in order to achieve better quality indices and maintain them attractive for consumers. As a stabilizing agent for such systems, Pectin LA410 was chosen. Technology of the fermented milk products and products containing milk with extruded flour has been improved