Development of Physico-chemical and Technological Parameters for the Production of Dairy Products for Sports Nutrition in Pavlodar Region

Abstract

Main problem:The article considers the results of research and design of basic formulations of dairy products for sports nutrition in Pavlodar region. The authors analyzed the problems in the field of development of modern food technologies of a specialized orientation. Purpose: To develop physical, chemical and technological parameters for the production of dairy products for sports nutrition in Pavlodar region. Methods: structural-mechanical, physico-chemical, organoleptic. Results and their significance: Reliable research results have been obtained: the fatty acid composition of goat and cow's milk for the production of a new product has been determined, the physico-chemical and structural-mechanical characteristics of goat and cow's milk (raw materials) have been studied. The authors concluded that in the protein composition of goat's milk in the spring and summer period, there is a slight excess of total protein by 0,27 %, whey and casein proteins by 0,07 % and 0,2 %, respectively, non-protein nitrogenous substances by 0,01 % compared with cow's milk. A comparative analysis of the physico-chemical composition of the research objects (goat and cow's milk) was carried out and it was concluded that the mass fraction of solids in the milk of Zaanen goats is 12,8 %, respectively, and significantly exceeds the same indicator of cow's milk – 12,41 %. In the milk of Altai and Alpine goat breeds, the mass fraction of solids ranges from 11,85 % to 11,94 %, which is significantly lower than in cow's milk. The study found that the dry matter content in goat's milk is 8,59 %, which is 0,19 % more than the dry matter in cow's milk. There is a greater amount of protein, respectively, by 0,1 %, while the amount of fat is less than in cow's milk, by almost 1 %.