DEVELOPMENT OF FRUIT DESSER TECHNOLOGY WITH BIFIDOGENIC PROPERTIES BASED ON GOAT'S MILK
Abstract
The research results of a new fermented milk product with functional ingredients based on goat milk are presented. Functional ingredients for a new goat milk-based dessert were selected: a starter culture containing probiotic microorganisms, a stabilizing system. Organoleptic and physico-chemical studies were carried out. A technology has been developed for dessert made from goat and cow milk, the production of which is recommended for both dairy enterprises and small farms.
About the Authors
M. V. Temerbayeva
S. Toraighyrov Pavlodar State University
Russian Federation
Russian Federation
M. S. Bestiyeva
S. Toraighyrov Pavlodar State University
Russian Federation
Russian Federation
T. I. Uryumtseva
Innovative University of Eurasia
Russian Federation
Russian Federation
M. B. Rebezov
Ural State Agrarian University
Russian Federation
Russian Federation
References
1. Темербаева М.В., Бексеитов Т.К. Разработка технологии биойогурта для функционального питания на основе козьего молока // Вестник Омского ГАУ №1 (25). - 2017. - С. 120.
2. Аверьянова Е.В., Школьникова М.Н. Пектин: методы выделения и свойства. // Издательство Алтайского государственного технического университета им. И. И. Ползунова. - 2015. - С. 4.
Review
For citations:
Temerbayeva M.V., Bestiyeva M.S., Uryumtseva T.I., Rebezov M.B. DEVELOPMENT OF FRUIT DESSER TECHNOLOGY WITH BIFIDOGENIC PROPERTIES BASED ON GOAT'S MILK. The Journal of Almaty Technological University. 2019;(3):56-59. (In Russ.)
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