Development of enriched thick yogurt

Abstract

The possibility of producing thick yoghurts by adding skimmed milk powder in various concentrations and different types of garlic to fermented milk has been studied. The dose of skimmed milk powder was determined, which is necessary to ensure the structural-mechanical and organoleptic characteristics of thick yogurt. The choice of garlic as a source of functional food ingredients for the production of thick yoghurt with flavorings is substantiated. The structural-mechanical, physico-chemical and organoleptic properties most characteristic of thick yogurt were achieved with the addition of 0,5 % garlic powder.