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NCFU has developed a sausage with prebiotic properties for students

NCFU has developed a sausage with prebiotic properties for students

Scientists at the North Caucasus Federal University have developed a technology for the production of boiled sausage using products of deep processing of whey – dry milk molasses with lactulose "LactuVet-1" and a microparticulate of whey proteins with encapsulated dihydroquercetin (a plant compound with pronounced antioxidant properties). The new technology opens up opportunities to expand the range of healthy food products with prebiotic effects and a wide range of biological activity.