The development of technology for the production of yogurt with dates from goat's milk

Abstract

The article shows the technology of production of yogurt products made from goat's milk with the addition of persimmon made from fresh goat's milk in compliance with the standards and methods of control. The technical result of obtaining yogurt from goat's milk with persimmon is: milking of goats, deaeration, cleaning and cooling of milk, evaluation and acceptance of the quality of whole milk, rationing, homogenization, pasteurization, cooling to the fermentation temperature, then mixing with curdled milk, curdling, cooling, mixing with persimmon mush, improvement and storage. Microbiological, organoleptic, physico-chemical parameters of yogurt with dates from goat's milk were carried out in the dairy workshop of KazATU named after S. Seifullin and on the «research platform of agricultural biotechnology». As a result, a dietary dairy product with the addition of persimmon made from goat's milk with a yeast content of at least 1x104 CEC/cm3 (g), protein content-2.83 g, fat-2.13 g, carbohydrates-6.72 g, moisture - 87.43 G, dry skimmed milk residue - 12.57% ash - 0.89 g, energy value - 57/238 kcal/KJ/100 g was obtained. The shelf life is set at a temperature of 4±2°C for 5 days. Goat's milk yogurt with dates is a natural product that can be consumed by people of all ages, characterized by high digestibility. The products are produced by the tank method.

Keywords

• goat's milk yogurt
• gate
• fermented milk product
• quality
• microbiological
• organoleptic
• physico-chemical indicators