Abstract
This article presents a physico-chemical analysis of the milk of breeding goats of the "Zaanen" and "local" breeds. Organoleptic and physico-chemical studies of a new fermented drink with vegetable additives based on skimmed goat's milk have been carried out. Research data indicate the nutritional value of a fermented milk drink with good organoleptic properties. The combination of a dairy basis to vegetative additives is a perspective direction as requirements of a functional food are answered to the greatest degree with fermented products on the basis of raw materials of a plant origin.
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