RESEARCH METHODOLOGY IN THE DEVELOPMENT OF DESSERTS BASED ON GOAT MILK
Abstract
The research results of a new fermented milk product with functional ingredients based on goat milk are presented. The average statistics confirm that the content of protein, fat, solids in goat milk is higher compared to cow. Organoleptic, physico-chemical, microbiologicalstudies were carried out. Research data indicate the nutritional value of a fermented milk product with good organoleptic characteristics. The production of fermented milk product is recommended both for dairy enterprises and for 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. Uryumtceva
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. 120-126.
2. Аверьянова Е. В., Школьникова М. Н. Пектин: методы выделения и свойства. // Издательство Алтайского государственного технического университета им. И. И. Ползунова. - 2015. - 41 с.
Review
For citations:
Temerbayeva M.V., Bestiyeva M.S., Uryumtceva T.I., Rebezov M.B. RESEARCH METHODOLOGY IN THE DEVELOPMENT OF DESSERTS BASED ON GOAT MILK. The Journal of Almaty Technological University. 2019;(4):16-19. (In Russ.)
Views:
318
Email this article 