Abstract
In recent years, due to the growing interest in health preservation and proper nutrition, there has been a steady increase in the demand for dairy products, including goat milk. Goat milk is distinguished by its high nutritional value, easy digestibility, and hypoallergenic properties, making it widely used in therapeutic and preventive nutrition, as well as a suitable alternative for individuals allergic to cow milk. Yogurt made from skimmed goat milk is a low-calorie and beneficial product that aligns with the principles of modern healthy nutrition. This study examines the production technology of a fermented dairy product from skimmed goat milk and evaluates its physicochemical, organoleptic, and nutritional characteristics. Various fermentation parameters were studied in the course of the experiment: temperature (40℃, 42℃, 44℃), starter culture dosage (3%, 4%, 5%), fermentation time (4, 5, 6 hours), and sugar content (4%, 6%, 8%). Using a one-factor experimental method, the optimal technological parameters were determined: fermentation temperature – 42℃, starter culture dosage – 4%, fermentation time – 5 hours, and sugar content – 6%. The identified organoleptic and structural characteristics confirmed the high quality of the final product. Furthermore, the product was found to contain vitamin C (0.43 ± 0.14 mg/100 g), calcium (164.5 ± 1.17 mg/100 g), magnesium (11.91 ± 0.42 mg/100 g), and iron (0.05 ± 0.001 mg/100 g), as well as 13 amino acids, highlighting its functional value. Amino acids such as arginine, proline, lysine, leucine + isoleucine, and valine support muscle tissue regeneration and the synthesis of biologically active substances in the body. The research results demonstrate that skimmed goat yogurt has a balanced composition, is easily digestible, and enhances physiological activity. This product can be effectively used in functional, dietary, and sports nutrition.