UDC 63

THE USE OF BROWN ALGAE IN THE DAIRY BUSINESS The use of brown algae in the dairy business

Published in Cheese- and buttermaking · Issue 1 · Pages 46–48 · Rubric: Original article
DOI: https://doi.org/10.31515/2073-4018-2023-1-46-48
Received: 13.01.2023 Accepted: 13.01.2023 Published: 23.01.2024 Language of publication: RUS
Authors
The article provides a literary review of the technologies of dairy products made with the use of brown algae (kelp, fucus). The prospects of improving the traditional recipes of dairy products by enriching them with functional components are shown. The literature data on the composition of kelp are given. The prospects for the production of butter with brown algae, which contributes to the expansion of the product range of delicatessen products, including products enriched with iodine, are evaluated.
fermented milk products with algae, butter, kelp, fucus, alginates, soft cheese, iodine deficiency, functional product, functional components
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