FIELD: food industry; biotechnology; nanotechnology.
SUBSTANCE: during fermentation, a nanostructured additive comprising vitamin D in sodium alginate or carrageenan, or in konjac gum, or gellan gum, or sodium carboxymethyl cellulose is introduced into the product to be obtained.
EFFECT: invention provides preventive characteristics of the product, stabilisation of the structure of the finished product, wider range of fermented milk products.
1 cl, 2 tbl, 20 ex
