Physico-chemical and microbiological quality indicators of fermented walnut milk-based drink

The article theoretically substantiates and proves the method of obtaining a fermented drink made from a mixture of nut and cow's milk. Psyllium was used as a consistency stabilizer and a component that enriches the product with dietary fiber. The optimal ratio of nut and cow's milk was determined as 60:40 volume percent, respectively, and the concentration of psyllium was 1.5%. A product with improved organoleptic properties and increased biological value was obtained. The physicochemical and microbiological indicators were analyzed and the nutritional value of the recommended drink was calculated. The developed fermented drink with the addition of plant raw materials (nut milk and psyllium) will contribute to expanding the range of products with a reduced lactose content.