Functional nutrition is the use in everyday life of products of natural or artificial origin, which have a regulatory effect on the physiological functions, biochemical reactions of a person through the normalization of his microecological status. Cow remains a common raw material for yoghurts. In this article, the milk of small ruminants is considered as a raw material. The functionality of yogurt, shelf life, survival of bacteria in in vitro conditions are being studied. The purpose of the article is to identify the number of live microorganisms in terms of storage from -days, and in vitro conditions. Therefore, we chose the second method in order to study the viability of probiotics in the developed yogurts from sheep and goat milk, by modeling the gastrointestinal tract in vitro in comparison with the information available in the scientific literature. The studies were carried out in two stages: the stage of activation and preparation of strains, the second stage of modeling the gastrointestinal tract and checking at each stage of digestion. In this study, there were 8 samples, all samples showed a constant number of viable cells during 14 days of storage, even at 21 days there were viable bacteria. The number of viable cells was maintained at 107 and 106 CFU/ mL until the 21st day of storage at 4 °C. The difference between BB counts may be related to its sensitivity to oxygen. Based on the experimental data obtained, it can be concluded that the samples showed a good initial concentration of probiotics -above 1010 CFU/g, after activation, as well as after simulating passage through the gastrointestinal tract with an average decrease of 106 and 107 CFU/g, which proves the therapeutic ability yoghurts from sheep's milk obtained according to the claimed method.

This paper considers the physicochemical parameters of sheep's and goat's milk as raw materials to produce live yogurt. Sheep's milk of 12 breeds (14 samples per breed) and goat's milk of 4 breeds (10 samples per breed) were examined. Milk was selected to produce yogurt from cow's, sheep's, goat's milk and combined mixtures of cow's and sheep's milk in different ratios. The milk was selected for the purpose of producing yogurt with long-term viability of dairy bacteria, thereby obtaining live yogurt without the addition of synthetic preservation agents. The viability of probiotics (Bifidobacterium and Lactobacterium) in the composition of yogurts from cow's, sheep's, goat's milk, and mixtures: cow's and sheep's milk in various ratios, cow's and goat's in similar ratios has been investigated. For consumer preference, organoleptic analyzes are very important, according to the results of which yogurt was selected in a ratio of 3:1 cow's milk and sheep's milk, respectively. An equally important indicator is the safety of the product, so microbiological and biochemical analyzes were carried out on day 1 and during storage (day 28 at 4 °C). Producing yogurt using sheep's milk is an interesting approach because of the improved nutritional value compared to cow's and goat's milk. Yogurt with the best indicators and a rational ratio of 2 types of milk was also identified. The physicochemical parameters of all types of yogurts were studied, the rational number of added starter cultures was selected. At the same time, yogurt from cow's milk received low marks on organoleptic analysis, the rest of the samples showed a good result. The best in terms of the organoleptic analysis are yogurts with the addition of sheep's milk. Yogurts have the ability to increase the body's resistance to harmful environmental factors, subject to the consumption of live yogurt.

The aim of the study is to identify and substantiate the breed of sheep and goats for collecting milk for the purpose of producing yogurt. The milk of 14 breeds of sheep and 10 breeds of goats was considered for the production of yogurt. A statistical analysis is given and the choice of breed of goats and sheep for the selection of milk for the production of live yogurt is substantiated. Live yogurt is a product with live microorganisms for 14 days, in this case, the viability of bacteria is 28 days when stored in refrigerated conditions, in plastic cups sealed with a foil lid, using special equipment. Probiotics stimulate the production of immunomodulatory substances by beneficial intestinal microflora, as well as normalize cholesterol and glucose levels in the blood, bind and remove some toxic substances from the body. Research in this direction will open up many hidden potentials of fermented milk products based on sheep and goat milk and live microorganisms. There are prerequisites for the creation of new original recipes for functional dairy products and these studies are of the greatest scientific interest. The laboratories of the Kazakh Research Institute of Processing and Food Industry also used their own living microorganisms – probiotics for the preparation of consortiums based on lactic acid and bifidobacteria. Milk was collected from 10 ewes and goats from each breed from June to August 2021. Milk sampling was carried out in the morning milking. Milk indicators were studied using standard methods in the laboratory "Biotechnology, quality and safety of food products" of the "Kazakh Research Institute of Processing and Food Industry" LLP.