Technology for concentrated dairy product with a combined carbohydrate composition
The paper shows the effect of stevioside and starch syrup on the organoleptic quality indicators of the concentrated sweet dairy product. For this purpose, a two-factor two-level experiment was planned and product development was carried out. It was established that the sample, which mass fraction of sugar substitution by starch syrup was 40% and the proportion of stevioside supplement was 6%, has the best organoleptic characteristics.