АРАЛАС АШЫТУ ӨНІМДЕРІНІҢ САПА КӨРСЕТКІШТЕРІН ЗЕРТТЕУ

Kh. Zh.  Abdresh; E.K. Assembayeva; A.E.  Ryabova; К.А. Myrzabek; Z.ZH.  Seidakhmetova

doi:10.53729/MV-AS.2023.02.09

Authors

Kh. Zh. Abdresh Almaty Technological University https://orcid.org/0000-0003-4912-2677
E.K. Assembayeva Almaty Technological University https://orcid.org/0000-0001-7964-7736
A.E. Ryabova All-Russian Dairy Research Institute https://orcid.org/0000-0002-5712-2020
К.А. Myrzabek Kazakh National Agrarian Research University https://orcid.org/0000-0003-0588-6659
Z.ZH. Seidakhmetova Almaty Technological University https://orcid.org/0000-0002-9213-7391

DOI:

https://doi.org/10.53729/MV-AS.2023.02.09

Keywords:

mixed fermentation, kefir product, lactic acid, ethyl alcohol, carbon dioxide, yeast, probiotic microorganisms.

Abstract

This article analyzes organoleptic, physical-chemical and microbiological indicators, determines the content of water-soluble vitamins in kefir products obtained on the basis of mixed fermentation from cow's and goat's milk. Samples of the finished product are kept at a temperature of 12±2 °C for further maturation for 12 hours. The amount of ethyl alcohol, lactic acid and carbon dioxide formed in kefir products during maturation was determined.

Fermented milk drinks obtained as a result of mixed fermentation turns out to be particularly valuable. In the process of lactic acid and alcoholic fermentation, the amount of lactose decreases, and the amount of lactic acid, ethyl alcohol and carbon dioxide increases.

The resulting kefir products were not inferior in quality to traditional kefirs. The acidity in the products did not exceed the acidity standard for kefir at the end of the shelf life. Thus, the analysis of literature data and research results allows us to conclude that the obtained kefir products are a food product with very important probiotic properties that contribute to the overall health of the body.