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  • 标题:Study of the nutritional value of fermented milk drinks from goat’s milk
  • 本地全文:下载
  • 作者:Alma Shunekeyeva ; Mariam Alimardanova ; Alexander Majorov
  • 期刊名称:E3S Web of Conferences
  • 印刷版ISSN:2267-1242
  • 电子版ISSN:2267-1242
  • 出版年度:2021
  • 卷号:285
  • 页码:1-8
  • DOI:10.1051/e3sconf/202128505003
  • 语种:English
  • 出版社:EDP Sciences
  • 摘要: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.
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