Abstract
The article provides a comparative analysis of the physico-chemical composition of various types of milk: animal and vegetable, as well as mare's and camel’s milk, including traditional fermented beverages –shubat and koumiss. Special attention is paid to the study of the interaction of these beverages with pectin in various concentrations (3%, 5% and 7%) in order to determine the optimal conditions for obtaining functional products with improved structural, mechanical and organoleptic characteristics. A comparative analysis of shubat and koumiss with their fresh dairy analogues has been carried out. Shubat has a low pH (3.8-4.5), high acidity (70-110°T), fat content up to 10% (against 4.5-5% in milk) and ash content up to 0.85%. Koumiss is characterized by a pH of 3.5-4.6, an acidity of 60-120°T, an alcohol content of 0.5-2.5%, carbon dioxide of 0.4-1.0%, reduced protein (1.8-2.2%) and fat (1.0-2.0%) compared with fresh milk. In both products, lactose is reduced to 0.8-1.5%, which improves tolerance. Both have increased antimicrobial activity and are promising for further studies with pectin.The results obtained confirm the prospects of using fur coat as a basis for creating innovative functional products focused on modern requirements of healthy and environmentally friendly nutrition.