PROSPECTS FOR THE USE OF VEGETABLE RAW MATERIALS IN THE TECHNOLOGY OF A FUNCTIONAL FERMENTED MILK PRODUCT BASED ON DONKEY'S MILK
Today, the dairy industry is one of the leading industries for the production of functional products that are available to all segments of the population. Scientists are studying non-traditional types of milk with high indicators of antioxidant properties. Analysis of the literature data shows that donkey milk has unique medicinal properties, as well as Mare's milk, donkey's milk belongs to albumin milk, so it is considered hypoallergenic, has healing properties, due to the content of biologically active substances with functional activity. This article proposes to enrich the fermented milk product from donkey milk with pumpkin seeds. Thus compensate for the insufficient amount of some important components of milk