Abstract
The article is devoted to the preparation of kurut, a national dairy product made from camel milk. A technology has been developed for using plant raw materials to enrich national dairy products with vitamins. Camel milk from Southern Kazakhstan and rose hips from Eastern Kazakhstan were selected as research objects, with rose hips used as plant raw materials added to the finished curd mass in dried, powdered form. This is because the vitamin content in dried fruits and berries is preserved for a long period of time. Rose hips are rich in vitamins and are especially valuable as a primary source of ascorbic acid, containing ten times more than apples. Ascorbic acid plays a key biochemical and physiological role in the human body; it contributes to the normal development of connective tissues, stress resistance and normal immune function, and protects against viral and bacterial infections. Three samples of cow's milk and three samples of camel's milk were taken for the study, as well as a control sample and samples of cottage cheese enriched with 3% and 5% rosehip powder, and an analysis of the vitamin C enrichment level was carried out. The physicochemical, organoleptic and energy indicators of cottage cheese with added dry rosehip powder were calculated. The sample with 5% rosehip powder, which showed the best results, was recognised as optimal. The article is devoted to the preparation of kurut, a national dairy product made from camel milk. A technology has been developed for using plant raw materials to enrich national dairy products with vitamins. Camel milk from Southern Kazakhstan and rose hips from Eastern Kazakhstan were selected as research objects, with rose hips used as plant raw materials added to the finished curd mass in dried form. The vitamin C content in 100 g of the product was determined to be 11,754 ± 0,24%, protein – 60,1, fat – 3,1, carbohydrates – 18,2, energy value – 341,1 kcal.