Development of probiotic yogurt from small cattle milk

Abstract

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.

Survival of lactic acid bacteria when using the developed yogurt from the milk of small cattle under in-vitro conditions

“…The rationale for the recipe, the rationale for combining milk for the production of live yoghurts is given in (Ospanov et al, 2022). The process of fermentation with selected cultures of live yoghurts from sheep, goat and cow milk was studied (Table 1).…”

“…The data obtained were entered into Microsoft Office Excel spreadsheets and triplicates were averaged for each microbiological analysis and with standard deviation representation (Ospanov et al, 2022;Mazzantini et al, 2022).…”

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

“…In winter and spring, silage and hay are introduced into the diet. In summer, the basis of the diet is pasture grass [19].…”