ЕШКІ СҮТІН СҮТҚЫШҚЫЛДЫ ӨНІМДЕРІН ӨНДІРУДІҢ НЕГІЗІ РЕТІНДЕ ҚОЛДАНУ

Abstract

The state of human health largely depends on the quality, level and structure of nutrition, which are often disrupted by environmental, social and other factors. Food products, which are complex chemical systems with many major and minor components, have a variety of physiological effects on the body. This opens up opportunities for the use of diets for the prevention and correction of disorders of body functions. Recently, there has been an increase in the number of people with intolerance to cow’s milk, which necessitates the search for alternative sources. One of these substitutes is goat's milk, which has a high nutritional value and is used in the production of special-purpose products, including baby food. Traditionally, goat’s milk has been considered primarily as a raw material for cheese production in the world. However, scientific studies aimed at studying its technological properties in the context of creating functional food products remain insufficiently numerous. The presented article reflects the results of research on the physico-chemical composition of goat’s milk and skimmed cow’s milk, and examines the possibility of using these types of milk in creating a technology for functional fermented milk products.