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www.T-Science.org       p-ISSN 2308-4944 (print)       e-ISSN 2409-0085 (online)
SOI: 1.1/TAS         DOI: 10.15863/TAS

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ISJ Theoretical & Applied Science 05(49) 2017

ISPC Technology and progress, Philadelphia, USA

* Scientific Article * Impact Factor 6.630


Kenzhekhojayev M, Yussupov G

THE METHOD OF RECEIVING FERMENTED MILK BEVERAGES FROM GOAT MILK WITH SAFFRON.

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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