DEVELOPMENT OF PROBIOTIC YOGURT FROM SMALL CATTLE MILK

Ospanov A. Velyamov S. Makeeva R. Tlevlessova D. Tastanova R.
2022 Technology Center

Eastern-European Journal of Enterprise Technologies
2022 #4 Issue 11-118 53 - 59 pp.

This paper considers the physicochemical parameters of sheeps and goats milk as raw materials to produce live yogurt. Sheeps milk of 12 breeds (14 samples per breed) and goats milk of 4 breeds (10 samples per breed) were examined. Milk was selected to produce yogurt from cows, sheeps, goats milk and combined mixtures of cows and sheeps milk in different ratios. The milk was selected for the purpose of producing yogurt with long-term viability of dairy bacteria, thereby obtaining live yogurt without the addition of synthetic preservation agents. The viability of probiotics (Bifidobacterium and Lactobacterium) in the composition of yogurts from cows, sheeps, goats milk, and mixtures: cows and sheeps milk in various ratios, cows and goats in similar ratios has been investigated. For consumer preference, organoleptic analyzes are very important, according to the results of which yogurt was selected in a ratio of 3:1 cows milk and sheeps milk, respectively. An equally important indicator is the safety of the product, so microbiological and biochemical analyzes were carried out on day 1 and during storage (day 28 at 4 °C). Producing yogurt using sheeps milk is an interesting approach because of the improved nutritional value compared to cows and goats milk. Yogurt with the best indicators and a rational ratio of 2 types of milk was also identified. The physicochemical parameters of all types of yogurts were studied, the rational number of added starter cultures was selected. At the same time, yogurt from cows milk received low marks on organoleptic analysis, the rest of the samples showed a good result. The best in terms of the organoleptic analysis are yogurts with the addition of sheeps milk. Yogurts have the ability to increase the bodys resistance to harmful environmental factors, subject to the consumption of live yogurt

And goats milk , Combined milk , Nutritional value , Sheeps milk , Shelf life , Viability of bacteria

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Kazakh Research Institute of Processing and Food Industry, Gagarin ave.,238G, Almaty, 050060, Kazakhstan
Department of Food Technology, Almaty Technological University, Tole bi str.,100, Almaty, 050012, Kazakhstan

Kazakh Research Institute of Processing and Food Industry
Department of Food Technology

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