The features of producing drinking yoghurt with fruit filling

Abstract

The dairy sector in Ukraine and worldwide is seeing steady growth in the consumption of fermented milk products, with yoghurt playing a leading role. Yoghurt not only a dairy product but also a source of easily digestible protein, calcium and, most importantly, probiotic cultures, which have a beneficial effect on the gut and strengthen the immune system. The nutritional value of yoghurt depends on the recipe, the type of starter culture and the production technology. Modern consumers are placing ever-higher demands on the functionality and quality of products, which necessitates the introduction of innovative production methods, in particular the fortification of yoghurt with probiotics, prebiotics and protein concentrates. Furthermore, in places where many people strive for a balanced and healthy diet, fruit-filled yoghurt is becoming an important product. It combines the benefits of lactic acid bacteria with the flavour and vitamins of natural fruit.