id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-768	BELINSKA, Kristina	PROVISION OF CHILDREN’S TOURIST GROUPS WITH FUNCTIONAL DRINKS	2021	6	.pdf	application/pdf	2695	125	57	Conclusion As a result of the conducted researches it was established that: - the addition of cryopowders to milk powder led to an improvement of the organoleptic characteristics of the restored drink: the taste and aroma improved, a pleasant color appeared; - the use of powdered sheep's milk as a basis for the drink increased the nutritional value: the amount of animal fats increased, the amount of polyunsaturated fatty acids increased, the amount of lactoferrin increased; - production of milk drink with cryopowders improved the chemical composition: the daily requirement of vitamins and minerals was covered by 0.4… 13.2%; - the use of cryopowders in the technology of dry milk drinks allowed covering the daily requirement of dietary fiber by 1.6… 3.5%; - cryopowders affected the acidity of the restored beverage. Keywords: milk drink, cryopowder, nutritional value, sheep milk.	cache/fens-768.pdf	txt/fens-768.txt