Аннотация
The scientific article discusses the technology of developing fermented milk drinks based on camel milk using probiotic starter cultures and the results of a study of their organoleptic, physico-chemical and microbiological properties. Based on the characteristics of probiotic lactobacilli listed in the technical documentation, 4 starter cultures were formulated under aseptic conditions. To produce fermented milk drinks, the prepared compositions were injected directly into camel milk, which had undergone preliminary heat treatment (30 minutes at 63°C) and cooled to the required temperature (37°C).In the course of the research, a traditional product, shubat, was chosen as a control sample. The organoleptic characteristics of the developed fermented milk products met the requirements of regulatory documentation and received high scores (4.8-4.9). In order to determine the physico-chemical parameters and shelf life for 21 days, a change in the titrated acidity of drinks and shubat was observed. Compared with shubat, the new products showed normal acidity (up to 120°C) during the study period. The energy value of fermented milk drinks (59.2-61.2 kCal) was also calculated.Based on the results of microbiological studies, the number of beneficial lactobacilli in the composition of drinks was determined, which met the requirements of regulatory and technical documentation (3,6*10 6 -5*10 6 CFU/g). This is an important indicator justifying the probiotic properties of fermented milk drinks. Thus, as a result of the conducted research, the technology of preparation and storage conditions of the produced fermented milk drinks (21 days at 2-4 °C) were approved.