E3S Web Conf.
Volume 285, 2021International Conference on Advances in Agrobusiness and Biotechnology Research (ABR 2021)
|Number of page(s)||8|
|Published online||06 July 2021|
Study of the nutritional value of fermented milk drinks from goat’s milk
Shokan Ualikhanov Kokshetau University, Abay, 76, Kokshetau, 040000, Kazakhstan
2 Almaty Technological University, Almaty, Republic of Kazakhstan
3 Federal Altai scientific center of agro biotechnologies, Barnaul, Russian Federation
* Corresponding author: email@example.com
The primary aim of this paper is to explore the nutritional value of fermented milk drinks from a goat. A vegetable component was used as fillers, including amaranth flour, flour from kumarshik, fruit and berry filler: irga, black chokeberry, and black currant. This study’s specific objectives were to determine organoleptic and safety indicators and study the shelf life of finished fermented milk drinks from goat milk with various fillers. A detailed technological scheme for the production of fermented milk drinks was drawn up. In the study, the rational formulation of fermented milk drinks was determined using the “Search for solutions” program MS Excel.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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