The effects of the addition of starter cultures and stevioside on technological low-fat fermented sherbet ice-cream without sugar.

Background: The maintenance and strengthening of public health and the prevention of diseases associated with the malnutrition of children and adults is an urgent and acute problem facing the population of the whole world. Diabetes type 2 has become a serious problem for modern medicine. This disease is widespread throughout the world among children and adolescents.

Manufacturing of curd products of increased biological value for the elderly from dried components.

Background: In recent years, the number of elderly people has increased, and the diseases that arise in old age are associated, amongst other factors, with malnutrition. In the elderly, the need for primary nutrients and energy changes, so the development of food products intended for this particular group of people is becom- ing increasingly important. The purpose of this research is to work out the composition of and technology for producing low-fat curd products from raw milk and vegetable components.