A study of the physico-chemical composition and technological properties of sheep and goat milk (ShGM) depending on the breed of the animal

Abstract

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.