Ryzhkova T.
Doctor of Technical Sciences, Associate Professor, Department of Processing
Technology and Standardization of Livestock Products, Kharkіv State Zooveterinary
Academy,
Kharkіv
, Ukraine
Dyukareva G.
Candidate of Sciences, Professor, Department of Merchandise in Customs,
Kharkіv State University of Food Technology and Trade,
Kharkіv
, Ukraine
INFLUENCE OF "BETAVITON" PRODUCT ON GROWING QUALITY
OF GRAIN CREAM FROM KOZIN MILK
Introduction. Recently, the attention of specialists of dairy enterprises has been
attracted by a new type of raw milk - goat milk.
However, it has a number of differences from cow's milk: low acidity, the
formation of a soft clot under the action of milk-clotting enzyme preparations.
All these features restrain its processing on an industrial basis.
Worldwide, besides popular cheese and yogurt, sour-milk drinks, pasteurized,
condensed and dry milk, ice cream, and soap, lotions and sweets are produced from
goat's and sheep's milk.
At the same time, the increase in production of goat and sheep milk products
constrains the existing problem: the presence of "goat" and "sheep" flavor in them
respectively.
According to some researchers, in the population of goat milk, milk is in high
demand as a product of diet and functional nutrition.
Now farms in Ukraine are being created, which contributes to the increase in the
production of goat milk.
Goat milk is characterized by high biological activity, which positively affects the
body of consumers.
Vinikla is necessary for the development of progressive biotechnologies for
fermentation of bovine products from goat's milk.
Formulation of the problem in general. Today, besides popular varieties of
cheese and yogurt, goat and sheep milk produce sour-milk drinks, pasteurized,
condensed and dry milk, ice cream, sweets, and soaps and lotions. At the same time,
the increase in production of goat and sheep milk products constrains the existing
problem-the presence of them, respectively, "goat" and "sheep" odor [1].
In the structure of the dairy industry of Ukraine, cheese production is about 10%.
One can note the tendency to increase consumer demand for this type of product [2].
The goat's milk of the natural lactation period is suitable for processing: it
withstands pasteurization regimes from a long (at temperature (65 ± 2) ° С with an
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