The Use of Milk and Flour Made from Almonds in the Production of Lactic Foods

Abstract

A nation’s health and mental strength depend on its food consumption which
is one of the main conditions for the full functioning of the human body. In
modern times, the demand for sour milk products has increased significantly due
to their dietary and medicinal features. The research object was pure cow’s milk,
almond milk, almond flour, and samples of sour milk products. During the work,
a study of the physicochemical and sensory indicators of the raw materials added
almond milk, and the finished product was performed. Based on the sensory and
physicochemical indicators of the product, the optimal dosages are as 70 % of
cow’s milk, 30 % of almond milk, and 1.5 % of almond flour were determined.
Based on the above, it is recommended to introduce the developed technology
of lactic acid products in production, which will complement the assortment of
sour milk products, enrich the chemical composition of the product, and increase
the body’s resistance and digestibility.