THE QUALITY AND SAFETY OF GOAT MILK SOUR-MILK PRODUCT

A. D. Nyzamatdin, Assembayeva Elmira Kuandykovna, Zh. S. Nabiyevа, Alikhan Zhaksybekovich Bozhbanov, Madina Kozhakhiyeva

Bulletin of Shakarim University Technical Sciences, 2024

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DOI 10.53360/2788-7995-2024-3(15)-21
Data confidence 85 high
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Abstract

To improve the quality of life of the population, currently a promising direction is the use of functional foods. The article presents the results of the conducted analysis of the quality and safety of symbiotic yogurt from goat milk enriched with a mixture of vegetable raw materials. Purpose of the study: to study the effect of quince syrup on the quality and safety of fermented milk products.This paper presents the results of the study of the developed fermented milk product (yogurt) for functional purposes. The composition of the added ready-made starter includes the cultures Str.thermophiIlus, Lb.bulgaricus, Lb. acidophilus. Quince fruit syrup was used as a natural ingredient of plant origin. Addition of quince syrup in the production of yogurt from goat's milk contributes to obtaining a product enriched with dietary fiber, vitamins, macro-microelements, as well as increasing the range and improving the organoleptic properties of dairy products, including pectin-containing. The presented article provides comprehensive microbiological indicators of the studied yogurt samples and the dynamics of changes in lactic acid microflora during storage. The results showed that according to microbiological indicators, the yoghurts met the requirements of TR CU 033/2013, QMAFAnM did not exceed the specified standards, and coliform bacteria were absent. The growth of lactic acid bacteria in the studied samples was intense on the fifth day – 6.4×109 CFU, then the number of microorganisms decreased. On the seventh day, the number of lactic acid bacteria in the studied sample was – 4.5×108 CFU, the indicator of the control sample for this period was – 2.4×107 CFU.