Using milk-pumpkin mixture for yogurt producing

The aim of this study was to develop a type of yogurt using mare's milk (10, 20, 50, and 100%) instead of cow's milk along with a vegetable component in the form of pumpkin and compare their characteristics. Combining mare's and cow's milk could improve the quality and nutritional value of dairy products, as it adds new sensory characteristics. The article presents the results of studying the effect of the addition of pumpkin on the physico-chemical and sensory properties of stirred yoghurts from mare's and cow's milk. Yoghurts with 10% and 20% pumpkin pulp pasteurized together with milk where the proportion of mare's and cow's milk was 1:5, 2:5, 50/50 were in priority compared to samples with separately pasteurized pumpkin pulp.

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