Development of technology for the manufacture of yogurt from combined cow and mare's milk enriched with plant extract in Kazakhstan

Kalamkas Tleuova; Azret Shingisov; Sergey Vetokhin

doi:10.14719/pst.3193

Authors

Kalamkas Tleuova NJSC South Kazakhstan University named after M. Auezov, Shymkent 160 012, Kazakhstan https://orcid.org/0000-0002-2864-2668
Azret Shingisov NJSC South Kazakhstan University named after M. Auezov, Shymkent 160 012, Kazakhstan https://orcid.org/0000-0002-0726-8232
Sergey Vetokhin Belarusian State Technological University, Minsk 220 006, Belarus https://orcid.org/0000-0002-8613-731X

DOI:

https://doi.org/10.14719/pst.3193

Keywords:

Fermentation, fermented milk product, lactic acid bacteria, plant extract

Abstract

In recent decades, more and more consumers are paying attention to a healthy diet and foods enriched with nutrients. In response to this demand, new production technologies are being actively developed in the food market. One of the interesting innovations in this area is the development of a technology for making yogurt from combined cow and mare milk enriched with plant extract in Kazakhstan. The purpose of this work is to determine the optimal technology for the manufacture of yogurt from combined milk, with the integration of advanced methods for processing the finished product and raw materials and to consider ways to obtain industrial strains of lactic acid bacteria that can potentially be used in the manufacture of such a product. To determine the list of bacteria, the data prescribed in the state standards and the results obtained in the publications of the reviewed studies were used. Also, the work uses theoretical methods of scientific knowledge, such as deduction, induction, abstraction, analysis and comparison of methodologies described in the scientific literature and synthesis based on their theoretical methodology for further testing. The state regulatory documents regulating various aspects of the manufacture of fermented milk products have been studied. The probable optimal sequence of processes for the manufacture of a fermented milk product has also been determined, starting from the preliminary preparation of raw materials of animal origin, to their combination and fermentation itself. At the same time, the number of manipulations carried out due to exposure to high temperatures is minimized. The main directions for checking the compliance of the finished product with state standards defined for similar products and how such a product will meet consumer expectations are outlined. The results of this work will form the theoretical basis for experimental studies to be carried out in the future.

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