Moscow, Russian Federation
Anglo-Nubian goats’ milk is rich in fat and has no typical smell. The article describes new fermented dairy products and their safety indicators. The technological scheme can be easily replicated in the conditions of a small subsidiary farm. The experimental products were prepared from the milk of Anglo-Nubian goats and fortified with dried vegetables. The goat milk underwent a number of sensory, physicochemical, and microbiological examinations and was tested for compliance with industrial standards. After a proper pretreatment, the milk was fermented with a lactic acid starter and fortified with dried carrots, beets, zucchini, and tomatoes. After whipping, the samples with dried carrots and tomatoes received the highest score for sensory properties. All the samples met the technical standards and proved consumersafe. The lactic acid starter improved the microbiological profile of the finished product. The dried vegetables made it possible to expand the range of fermented goats’ milk products. The new technology is simple, affordable, and reproducible by small-business goat farms.
goat’s milk, fermented dairy products, dried vegetables, safety indices
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