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Vitamin And Mineral Premixes In Food Production Of The Foodnet Market

Table 1: Chemical composition of the curd product

Variant Composition of the vitaminized curd product, % Chemical composition, mass content, % Active acidity, units pH
amount of protein mass amount of blueberry filler dry substances carbohydrates proteins fats
Control sample 100 0 21.4 0.69 14.70 1.50 4.50
1 97.5 2.5 21.96 1.55 14.71 1.45 4.49
2 95.0 5.0 22.51 2.40 14.75 1.42 4.46
3 92.5 7.5 23.07 3.26 14.67 1.40 4.45
4 90.0 10.0 23.62 4.11 14.64 1.39 4.44
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