DEVELOPMENT OF TECHNOLOGY OF PRODUCTION OF YOGURT FROM GOAT’S MILK
The article presents the development of technology for the production of yogurt from goat’s milk. Goat’s milk and its products play an important role in economic stability in many parts of the world, especially in developing countries. Goat milk can be used to produce a variety of products, including liquid products (low-fat, enriched or flavored), fermented products such as cheese, yogurt or buttermilk, frozen products such as ice cream or frozen yogurt, butter, and condensed and powdered products. In the course of the conducted research it was established that yoghurts are in stable demand among the whole variety of dairy products. The studies of the influence of different ferments on the quality of the produced products allowed us to recommend the main modes of production. The yogurt formulation was selected on the basis of optimization of the formulation-component composition using the generalized Haring-tone desirability function. As a result, the study concluded that the best organoleptic characteristics has a sample of yogurt with starter culture FD DVS YF-L811 - Yo-Flex. Based on the research, it was decided to use the starter culture FD DVS YF-L811-Yo - Flex and the fermentation temperature of 40 ± 5 °C in the production of enriched yogurt.