OBTAINING OF β-GLUCAN FROM LENTINUS EDODES MUSHROOMS AND ITS USE IN THE PRODUCTION OF THERMOSTATIC YOGURT FROM COW'S MILK WITH REDUCED FAT CONTENT

Abstract

This work is devoted to the isolation of β-glucan from Lentinus edodes mushrooms (shiitake), its use in the production of fermented milk products, namely yogurt. For the first time, a recipe and technology for obtaining thermostatic yogurt from low-fat cow's milk with the addition of β-glucan isolated from shiitake mushrooms have been developed, and a comparative characteristic of yogurt samples with and without the addition of β-glucan has been given.