Abstract
The research featured milk-protein goat curd fortified with functional ingredients and a vitamin-mineral complex. The study was a joint project by the Pavlodar State University (Pavlodar, Republic of Kazakhstan) and the Department of Food and Food Biotechnology of the Omsk State Agrarian University (Omsk, Russia). It featured Saanen goats from specialized breeding farms. The physical, chemical, and microbiological variables were reviewed for compliance with State Standard GOST 32940-2014: Goat’s milk. Specifications (January 1, 2016). The experimental tests involved standard sensory, chemical, and microbiological methods. They resulted in a new formulation with optimal biotechnological variables for a novel curd product with functional ingredients, a vitamin and mineral complex, and an activated bioenrichment agent. The latter was based on the LAT PB T biopreparation with Bifidobacterium Longum, Bifidobacterium Bifidum, Bifidobacterium Infantis, and Streptococcus Thermophillus. After being tested at a leading dairy plant in Pavlodar, Kazakhstan, the biotechnology was applied for a patent.
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