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Manufacturing and manufacturing industries
No. 2 (23) - 2024 / 2024-06-30 / Number of views: 91
THE USE OF NATURAL ADDITIVES IN THE PRODUCTION OF KUMISS
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Keywords
milk, mare's milk, cow's milk, breast milk, koumiss, prune powder, functional food, probiotic, prebiotic.
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Abstract
The main goal of the research in this article is to update the quality and technology of producing kosher with plums using the traditional method of producing mare's milk and kosher, which has a beneficial effect on human health, to create scientifically based recipes for samples of new composition of mare's milk mixed with plum powder, and to prepare probiotic fermented mare's milk. is.
Recently, there has been an increased interest in the production of mare's milk, because it contains many valuable nutrients, as well as health-improving properties. The Ca-P ratio in human and mare's milk has been shown to be more favorable for Ca absorption than that in cow's milk.
As a result of the research period, probiotic-fermented mare's milk, plum powder, high-fiber and probiotic-fermented mare's milk were prepared, and a sample drawing of the technology of preparation of kosher with plum was developed.
Thus, the development of kumif product technology is a new and promising way to create functional food products with high consumer properties.
