Abstract
The primary aim of this paper is to explore the nutritional value of fermented milk drinks from a goat. A vegetable component was used as fillers, including amaranth flour, flour from kumarshik, fruit and berry filler: irga, black chokeberry, and black currant. This study’s specific objectives were to determine organoleptic and safety indicators and study the shelf life of finished fermented milk drinks from goat milk with various fillers. A detailed technological scheme for the production of fermented milk drinks was drawn up. In the study, the rational formulation of fermented milk drinks was determined using the “Search for solutions” program MS Excel.
Highlights
Recent trends in healthy food have led to a growing academic interest in the nutritional value of products
Nutritional value is a concept that reflects the full completeness of the useful properties of a food product, including the degree of meeting the physiological needs of a person in basic nutrients, energy, and organoleptic qualities
The pasteurized normalized mixture is subjected to ozonation for 10 minutes at an ozone concentration of 80 mg/m3; due to ozonation of goat milk, it turns out to increase the microbiological safety and taste characteristics of fermented milk drinks from goat milk
Summary
Recent trends in healthy food have led to a growing academic interest in the nutritional value of products. Nutritional value is a concept that reflects the full completeness of the useful properties of a food product, including the degree of meeting the physiological needs of a person in basic nutrients, energy, and organoleptic qualities. It is characterized by the chemical composition of the food product, taking into account its consumption in generally accepted quantities [1]. The energy value (EV) of a food product is calculated using the formula 1: EV = P×4.0 + F×9.0 + C×4.0 + ОA×3.0,
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