DEVELOPMENT OF OPTIMAL TECHNOLOGIES FOR PASTEURIZATION AND FERMENTATION OF CAMEL MILK FOR THE PRODUCTION OF THE FUNCTIONAL FERMENTED MILK DRINK «SHALAP»

This paper presents the results of comprehensive research into the development and optimization of process parameters for the pasteurization and fermentation of camel milk for the production of the functional fermented milk drink «Shalap.» The relevance of the study lies in the unique biochemical composition of camel milk, which surpasses cow’s milk in vitamin, microelement, and protein content, but requires specific processing approaches due to its high heat sensitivity. During the experimental study, a comparative analysis of various heat treatment regimens was conducted. It was found that the optimal pasteurization regimen is heating to 72°C with a 15-minute hold. This parameter ensures the required level of microbiological safety (reduction of total microbial count to <10³ CFU/ml) while maximizing the preservation of biologically active substances, in particular vitamin C (preservation up to 92 %). Particular attention was paid to selecting effective starter cultures for fermentation. Experimental studies have proven that using a combined starter culture consisting of Lactobacillus delbrueckii subsp. Bulgaricus, Streptococcus thermophilus, and Lactobacillus acidophilus produce a product with harmonious organoleptic properties and a stable structure. Optimal fermentation conditions were determined at 42°C for 6 hours, which ensures an active acidity of pH 4.3 and titratable acidity in the range of 90–100°T. The developed technology includes a maturation stage at 4°C and subsequent mixing with carbonated water (20–30 %), which imparts the drink’s characteristic refreshing properties. The finished product is characterized by high probiotic value (lactic acid bacteria content ≥ 1×10⁸ CFU/ml) and shelf stability for up to 5 days.