БИЕ СҮТІ НЕГІЗІНДЕ БАЛМҰЗДАҚ ӨНДІРУ ТЕХНОЛОГИЯСЫН ЖЕТІЛДІРУ

Abstract

The article presents production technologies of ice cream on the basis of mare’s milk. New methods and main treatment-prophylactic properties areconsideredby the basis of mare’s milk of production of icecream. The main objective of this work is to improve the nutrition and biological value of ice cream on the basis ofmare’s milk and to improve technology of new useful product for a human body. Biochemical indicators of ice cream based on mare's milk have been studied. The developed product meets all the regulatory requirements for the quality of ice cream.

Keywords

• бие сүті
• түйе сүті
• саумал
• емдік-профилактикалық маңызы
• балмұздақ