Perspective of sublimation drying application in «kurut» fermented milk product production

The paper presents the results of scientific research on the development of a safe, socially significant fermented milk product, "kurut," in the diet of the population of Kyrgyzstan. The analysis of the conducted research shows that the potential for improving traditional technologies for the production of fermented dairy products is far from exhausted. Currently, the most relevant method is sublimation drying, which preserves more nutrients sensitive to heat compared to processes involving thermal treatment. The paper presents the results of developing the optimal drying technology for the fermented milk product "kurut." The research ensured the required conditions for the production of the fermented milk product, focusing on selecting the optimal technological mode that allows the production of a safe final "kurut" product with the best quality indicators. Based on the results of the work, a comparative analysis of natural, chamber, and sublimation drying of kurut is presented. As the research results show, the most optimal drying method for kurut is sublimation drying, which ensures the production of the required quality fermented milk product. Given the climatic conditions and geographical features of Kyrgyzstan, research aimed at improving new dairy preserve technologies with enhanced nutritional value will become of primary importance. Therefore, the results of the research are relevant and may have practical significance in the production of safe fermented dairy products.

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