INVESTIGATION OF PHYSICO-CHEMICAL AND ORGANOLEPTIC PARAMETERS OF FERMENTED MILK DRINKS MADE FROM SKIMMED GOAT'S MILK WITH THE ADDITION OF SPROUTED MILLET

INVESTIGATION OF PHYSICO-CHEMICAL AND ORGANOLEPTIC PARAMETERS OF FERMENTED MILK DRINKS MADE FROM SKIMMED GOAT'S MILK WITH THE ADDITION OF SPROUTED MILLET

Authors

  • L.D. ABUBAKIROVA Kazakh Agrotechnical Research University named after S. Seifullin, Astana, Kazakhstan
  • T.CH. TULTABAYEVA Kazakh Agrotechnical Research University named after S. Seifullin, Astana, Kazakhstan
  • H. TEMIZ Ondokuz Mayis University, Samsun, Türkiye

DOI:

https://doi.org/10.55956/SGSP1925

Keywords:

skimmed goat's milk, fermented drink, sprouted millet, processed millet

Abstract

This article presents a physico-chemical analysis of the milk of breeding goats of the "Zaanen" and "local" breeds. Organoleptic and physico-chemical studies of a new fermented drink with vegetable additives based on skimmed goat's milk have been carried out. Research data indicate the nutritional value of a fermented milk drink with good organoleptic properties. The combination of a dairy basis to vegetative additives is a perspective direction as requirements of a functional food are answered to the greatest degree with fermented products on the basis of raw materials of a plant origin. 

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Published online

2024-09-30

Issue

No. 3(85) (2024)

Section

Food Engineering Technologies

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.