ИССЛЕДОВАНИЕ БИОТЕХНОЛОГИЧЕСКИХ ПРОЦЕССОВ ПРИ ПРОИЗВОДСТВЕ ЙОГУРТА НА ОСНОВЕ КОБЫЛЬЕГО МОЛОКА

Abstract

Given the complexity of the baby food market, which is mainly made of cow's milk, as well as the chemical composition and biological properties of Mare's milk (saumal) are prerequisites for using the national food product with known curative properties in the diet of children of all ages. In this regard, the solution of the issues of widespread use of Mare's milk in the nutrition of children, as well as the production of baby food based on Mare's milk is under study and research in Russia, Europe and Kazakhstan. The problem of providing children with high-quality biologically complete food is of great social and economic importance, especially in connection with the deterioration of the environmental situation in many regions of the country, the widespread violation of the food structure. According to the analysis of literature sources, the study of the directed impact on the quality of combined products of children's and dietary nutrition through additives is an actual direction both in the CIS countries and in the far abroad. The quality of fermented milk products and their specific properties depend on the microbiological processes that occur during production. The composition of the microflora of a fermented milk product determines its taste qualities and plays a major role in their formation. The main advantage of fermented milk products is the presence of living microorganisms that contribute to the normalization of intestinal microflora, inhibit the development of putrid microorganisms, form the human immune system, and improve metabolism. In addition, lactic acid drinks, in comparison with ordinary milk, have almost complete digestibility. Therefore, the quality of fermented milk products and their value for human health depend on the presence of living microflora. When choosing sourdough, it is necessary to pay attention to the method of application, the specific composition of the microflora, since the taste and consistency of fermented milk products depends on the composition of sourdough. In this regard, the aim of the work was to conduct research on biotechnological processes in the production of combined dairy products from Mare's milk, enriched with plant additives for children's and dietary nutrition using a consortium of bacterial cultures. The scientific novelty of the work is the development of optimal biotechnological modes of production of dairy products for children and dietary nutrition based on Mare's milk with a biologically active additive from plant raw materials and a consortium of microorganisms. The study determined the influence of type and amount of herbal supplements on the physical and chemical indicators of milk-vegetable mixture to the combined production of fermented milk products for infant and dietetic foods. The selection of starter cultures for the production of products for children's and dietary nutrition based on Mare's milk was carried out, and the optimal dose of adding plant supplements to the milk mixture in the amount of 10% was established.