USE OF LOVAGE IN FERMENTED MILK PRODUCTS

The article presents formulation, manufacturing technology and quality control of fermented milk products with lovage juice of different concentrations. The juice of the plant with high biological value was chosen as an enriching agent. Composition of natural juice contains sugars and ascorbic acid, which, in combination with other biologically active substances, can have a favourable effect on functional consumer properties of finished products. Four samples of fermented milk product were made, three of them enriched with lovage juice and one is a control one. Organoleptic and physicochemical components of the obtained samples were evaluated and assessed. It was found that sample No. 3, made with the maximum amount of the additive – 2 kg per 100 kg of product was strongly flavored with lovage and had bitter taste. Sample No. 2, produced with 1.5 kg of lovage juice had a less pronounced flavor of the additive, slight bitter taste. Organoleptic tests showed that sample No. 1 (with 1 kg of lovage juice addition) was the best. The fermented milk product had characteristic fermented milk taste, with a slight spicy aftertaste. The results of physicochemical tests indicate an increase in acidity and protein content in finished products as the additive amount in the formulation increases. The highest fat content was found in the sample made with 2 kg of lovage juice. The conducted research resulted in obtaining optimal modes of a new fermented milk drink enriched with lovage juice and Tibetan fungus starter culture.