Аннотация
The article presents the results of studies conducted to identify the biological effects of active and food additives on the organoleptic, physico-chemical parameters of yogurt made from goat's milk. The aim of the work is to improve the recipe of goat's milk yogurt with natural sweeteners. A yogurt made from goat's milk was created with the replacement of refined white sugar with natural sweeteners, its organoleptic and physico-chemical parameters were studied. The practical significance of this work lies in the fact that a recipe-component composition and a method for producing yogurt from goat's milk without refined sugar, with the addition of natural sweeteners, which are good because they are products that contain a number of substances useful for health. A parametric scheme of the technological process of yogurt fermentation is presented. The organoleptic parameters and physico-chemical properties of goat's milk yogurt with the addition of stevia and erythritol extracts meet the requirements for yoghurts. As a result of research, a technology for the production of yogurt from goat's milk using natural sweeteners erythritol and stevia has been developed, a product with high nutritional and biological value has been obtained, and also has pleasant taste qualities, hiding the specific taste of goat's milk.