Full Article: PDF
Scientific Object Identifier: http://s-o-i.org/1.1/TAS-05-49-15
DOI: https://dx.doi.org/10.15863/TAS.2017.05.49.15
Language: English
Citation: Kenzhekhojayev M, Yussupov G (2017) THE METHOD OF RECEIVING FERMENTED MILK BEVERAGES FROM GOAT MILK WITH SAFFRON. ISJ Theoretical & Applied Science, 05 (49): 80-85. Soi: http://s-o-i.org/1.1/TAS-05-49-15 Doi: https://dx.doi.org/10.15863/TAS.2017.05.49.15 |
Pages: 80-85
Published: 30.05.2017
Abstract: The range of the products developed from goat milk, isn't so great now. Goat milk as raw materials is mastered only partially. However prospects of processing of goat milk are very wide that is connected with increase of the consumer demand, essential deficiency of cow milk and possibility of use of the available equipment. Development of the production technology of fermented milk beverages on the basis of goat milk will allow to expand the range of dairy products of dietary purpose of a domestic production. The technology of receiving fermented-milk beverages from goat milk with the saffron, having the general biological effect on an organism, on the intestines function, positively influencing its microbiocenosis and possessing immunomodulating action is developed that positively solves a problem of receiving drinks of treatment-and-prophylactic appointment.
Key words: goat milk, saffron.
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