The global trend in the production and consumption of food products is the use of food ingredients of natural origin. One of the most valuable sources of biologically active nutrients is pollen of honey bees. Our work is aimed at the development of technology for the production and evaluation of the characteristics of fermented yogurt product with Siberian bee pollen of different terms of collection. To do this, we assessed physico-chemical parameters of bee pollen of the different timing of collection in the apiary s. Kama Kuibyshev district of Novosibirsk region, developed the technology of preparation of dairy products with the addition of bee pollen load; studied the physico-chemical, microbiological and organoleptic characteristics of the obtained dairy products and determined the role of the Siberian bee pollen load different terms of collection in biotechnology yogurt products.
Bumble bee pollen foraging regulation: role of pollen quality, storage levels, and odor