The optimal way to add a mixture of vegetable powders to a yogurt recipe based on goat’s milk

¹ Southwest State University, 94, 50 Let Oktyabrya street, Kursk, 305040, Russia
² Kursk State Medical University, 3, K. Marksa street, Kursk, 305041, Russia

^* Corresponding author: zaikina.marija@yandex.ru

Abstract

Combining vegetable and dairy raw materials will allow expanding the range of useful products, while regulating their composition in accordance with the basic provisions of the theory of balanced nutrition. The consumption of cultured milk products that contain beneficial substances for health is an efficient way to enhance the body's protective functions. The article proposes a technology for the production of yogurt based on goat's milk and a plant composition (aronia and hawthorn powder). Work was carried out to study the effect of additives on various stages of fermentation of the developed yogurt. Based on the study findings, a specific stage and method for incorporating a plant additive into the milk mixture were chosen. The ideal dosage of aronia and hawthorn powders in the milk mixture was determined to be 5%. It was observed that adding the additive before fermentation resulted in a decline in appearance and consistency, such as whey separation. However, introducing a combination of aronia and hawthorn powders during the fermentation stage proved beneficial in enhancing the sensory qualities of goat milk-based yogurt.