ПАСТЕРЛЕУ РЕЖИМДЕРІНІҢ АРАЛАС СҮТ ҚОСПАЛАРЫНА ӘСЕРІН ЗЕРТТЕУ

Abstract

The article presents a comprehensive study of the effects of various pasteurization regimes on milk blends formulated from cow, goat, and mare’s milk in different proportions. The results of sensory evaluation were analyzed in conjunction with physicochemical parameters, including fat and protein mass fractions, total solids content, density, as well as titratable and active acidity. It was demonstrated that pasteurization conditions influence the state of protein–phospholipid complexes, thereby determining the structural stability of the blends and shaping their sensory perception. An increase in the proportion of goat’s and mare’s milk was found to be associated with a tendency toward reduced density and total solids, which can be attributed to the specific features of their chemical composition. Based on the experimental data, pasteurization regimes were scientifically substantiated that ensure microbiological safety while preserving the biological and nutritional value of the product. The findings may be applied in the development of formulations and the improvement of processing technologies for multicomponent dairy products, including those intended for infant and child nutrition.