Fermented goat milk product: Improvement of the production technology

Abstract

To date, the population’s nutritional structure in the Russian Federation is defective and the nutritional status has considerable deviations from the balanced nutrition formula with respect to the consumption of micronutrients - vitamins and minerals, in particular, trace elements of many organic compounds of plant origin - and polyunsaturated fatty acids that are important in the regulation of the metabolism and functions of individual systems and organs, as evidenced by regular epidemiological studies conducted by the Institute of Nutrition of the Russian Academy of Sciences. In the Russian Federation and everywhere in the world, there is a decline in milk production, with the demand for dairy products increasing, so the dairy industry has a goal to stop the milk production drop. One of the possible ways to solve the problem is developing new technologies and improving available equipment, as well as implementation of milk from other animals, in particular, goats into the dairy industry and development of technology for goat milk products. The latter is investigated in our scientific work. One of the features of the goat milk is that it contains more fat than cow milk, but the goat milk fat is healthier, since it is represented mainly by polyunsaturated fatty acids that normalize cholesterol metabolism and help to increase immunity. This milk is hypoallergenic, contains considerably less lactose and is similar to human breast milk in terms of beta-casein content.