Study of the nutritional value of fermented milk drinks from goat’s milk

Autor: Shunekeyeva Alma, Alimardanova Mariam, Majorov Alexander
Jazyk: English<br />French
Rok vydání: 2021
Předmět:
Zdroj: E3S Web of Conferences, Vol 285, p 05003 (2021)
Druh dokumentu: article
ISSN: 2267-1242
DOI: 10.1051/e3sconf/202128505003
Popis: 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.
Databáze: Directory of Open Access Journals
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