DEVELOPMENT AND RESEARCH OF YOGURT BASED ON COW AND SOY MILK WITH VEGETABLE ADDITIVES

Abstract

The growing interest in a healthy lifestyle and functional foods has driven the development of innovative products in the dairy industry, including functional yogurts. This study aimed to develop and evaluate a functional yogurt based on a combination of cow’s milk and soy milk, enriched with vegetable ingredients rich in biologically active compounds. The main objectives included optimizing the milk blend composition, selecting appropriate probiotic cultures, and identifying suitable vegetable additives to enhance the nutritional and functional value of the product. The study holds both scientific and practical relevance by expanding the range of functional food products with improved nutritional profiles and potential health benefits. The methodology involved preparing experimental yogurt samples using Lactobacillus and Bifidobacterium-based starter cultures, along with the addition of vegetables such as carrot and pumpkin in various proportions. Nutritional value, probiotic viability, sensory characteristics, and product stability during storage were evaluated. The results demonstrated that the resulting dairy-plant yogurt possessed high nutritional value, stable probiotic activity, and good sensory acceptability. The product can be considered a functional alternative to traditional yogurt, meeting the demands of health-conscious consumers.