Russian scientists are conducting research to expand the use of agar in the dairy industry. Currently, specialists are developing functional agar-based mixtures to enhance various dairy products, and as a stabiliser for halal dairy products.
The research focuses on optimising technological parameters to adapt agar to different dairy matrices and product types, ensuring improved stability, texture, and preservation of organoleptic properties.
The study's findings open new possibilities for producing sustainable dairy products with improved consumer qualities and compliance with dietary restrictions.
