Evaluation of quality indicators of fermented milk product based on sheep's milk enriched with vegetable ingredients

Abstract

The purpose of this study is a comprehensive assessment of the quality of yogurt enriched with vegetable ingredients. The object of research is a fermented milk product, the main ingredient of the formulation is sheep's milk. The unique composition of sheep's milk makes it a promising raw material for obtaining food products with high biological and nutritional value. Milk thistle meal, ground walnut and chokeberry syrup were selected as vegetable fortifiers for the yogurt under study. Experimental studies were conducted in the Don State Agrarian University. Traditional yogurt based on cow's milk without fillers was selected as control samples. When analyzing the results of studies of the fatty acid composition of the samples of the fermented milk product, it was revealed that the prototype in terms of the content of some fatty acids exceeds the values of the control, due to the replacement of cow's milk and the introduction of vegetable ingredients. The study assessed the quality indicators of yogurt samples, such as organoleptic, physico-chemical, biochemical and microbiological. Based on the results obtained, it can be concluded that it is advisable to enrich the fermented milk product with vegetable ingredients.