The beneficial properties of fermented baked milk are due to the content of useful substances necessary for the body, which depend on high-quality raw materials and the technological process. The purpose of the research was to study the production technology of fermented baked milk with a fat content of 3.2 to 4.0%. Based on the research results, it was established that all presented samples of fermented baked milk correspond to the categories of standard quality and comply with GOST 31455-2012.
milk, fermented baked milk, lactic acid bacteria, production technology, acidity, lactobacilli, quality
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