UDC 637.146: 57.086
doi: 10.36871/vet.san.hyg.ecol.202401008
Authors
Ludmila V. Reznichenko,
Irina O. Didenko,
Aleksey A. Reznichenko,
Sergey B. Noskov,
Belgorod State Agrarian University of V.Ya. Gorin,
Belgorod 308503, Russian Federation
Abstract
One of the fermented milk products, the demand for which is always at a high level, is
yogurt. Due to the high demand for this type of product, there is a significant number of yogurts made in violation of production standards, in particular with the introduction of adulterating additives.
Undoubtedly, only those products made free of extraneous components can be considered beneficial.
The purpose of this work is to identify an extraneous component such as carrageenan, made from
various types of red algae (class Rhodophyceae) in yogurt, as well as to develop the cheap and the
most time consuming method to obtain reliable results.
Keywords
yogurt, fermented milk product, carrageenan, falsified product, additives, histology
