Use of Non-traditional Raw Materials in Yogurt Production Technology

Topicality. The problem of deteriorating public health prompts scientists and manufacturers to expand the assortment functional products. In market mentioned products in Europe Ukraine, dairy foodstuff make up 65...67 %. Particularly, fermented milk occupy a special place among them. Fermented drinks enriched with berry raw materials, which contain antioxidants etc., are wide demand population. Therefore, elaboration new types is an urgent issue today.
 Purpose methods. aim this work study possibilities using derivatives Sambucus nigra processing yogurt production technology. Standard organoleptic, physicochemical, microbiological chromatographic research methods have been used research.
 Results. recipe from elderberry has substantiated created, their physico-chemical indicators studied.
 Conclusions discussion results. elaborated technology for powders qualities, usage appropriate implementation. highlights that way osmotic dehydration allows preserving biological value nigra. These can be as nutritional supplements order improve alimentary value.