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STOCK-RAISING AND VETERINARY

BIOTECHNOLOGY OF THE PRODUCTION OF YOGURT FROM DRIED GOAT MILK WITH PROBIOTIC PROPERTIES

R.N. Yelubay* 1 , К.М. Myrzabek 2 , A.A. Bolat 2 , Zh.B. Dosimova 2

1 Аl-Farabi Kazakh National University, Kazakhstan, Almaty; 2 Kazakh National Agrarian Research University, Almaty

doi.org/10.37884/4-2021/04 pp. 29-37 Admitted 14.03.2022 Published 30.12.2021

Abstract

Goat, mare and camel milk are widely distributed in Kazakhstan. In recent decades, there has been an increase in demand for the production of goat's milk. Compared to cow's milk, goat's milk has great health benefits (improves the bioavailability of nutrients, strengthens the immune system, reduces the risk of chronic diseases, strengthens bones), and it can be used to make yogurt or mixed with cow's, sheep's and mare's milk. Goat's milk has long been used as a health product.

The article examines the biotechnology of obtaining yogurt from dried goat's milk with probiotic properties. The restoration of this dry goat's milk, the study of the physical and chemical properties of goat's milk, yogurt from goat's milk revealed the biological, nutritional value and organoleptic properties of the probiotic product.

The traditional starter culture for yogurt is thermophilic Streptococcus (Streptococcus thermophilus). The starter culture of the company YO-MIX Danisco was used. Fermentation was carried out in a thermostat IN 110 at a temperature of 38-40 ° C to a clot state for 6 hours. During the fermentation process, the samples were analyzed according to physico-chemical, organoleptic and microbiological parameters. The main criterion of the fermentation process is the acidity, which characterizes the biosynthesis of lactic acid.

The analysis for the content of microorganisms in the fermentation process was evaluated by the number of grown colonies of microorganisms on elective Blickfeldt culture media for the detection of Streptococcus thermophilus. After 6 hours of fermentation, the content of microorganisms in all samples meets the requirements, i.e. more than 107 CFU in 1 ml.

From this dry goat's milk, only classic yogurt was produced, stabilizers and other substances were not used. The technological scheme of yogurt production is simple and accessible to people for making this product at home.

Yogurt, goat's milk powder, fermented milk products, probiotic product, Streptococcus thermophilus, nutrient medium, microorganisms

01 Introduction

The full text of the article is available for download in PDF format on the right panel.

02 References

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Citation Links

[1]2021. BIOTECHNOLOGY OF THE PRODUCTION OF YOGURT FROM DRIED GOAT MILK WITH PROBIOTIC PROPERTIES. Izdenister natigeler. 4 (92) (Dec. 2021), 29–37. DOI:https://doi.org/10.37884/4-2021/04.
(1)BIOTECHNOLOGY OF THE PRODUCTION OF YOGURT FROM DRIED GOAT MILK WITH PROBIOTIC PROPERTIES. Izdenister natigeler 2021, No. 4 (92), 29-37. https://doi.org/10.37884/4-2021/04.
BIOTECHNOLOGY OF THE PRODUCTION OF YOGURT FROM DRIED GOAT MILK WITH PROBIOTIC PROPERTIES. (2021). Izdenister Natigeler, 4 (92), 29-37. https://doi.org/10.37884/4-2021/04
BIOTECHNOLOGY OF THE PRODUCTION OF YOGURT FROM DRIED GOAT MILK WITH PROBIOTIC PROPERTIES. Izdenister natigeler, [S. l.], n. 4 (92), p. 29–37, 2021. DOI: 10.37884/4-2021/04. Disponível em: https://natsus.kaznaru.edu.kz/index.php/research/article/view/66. Acesso em: 15 sep. 2026.
“BIOTECHNOLOGY OF THE PRODUCTION OF YOGURT FROM DRIED GOAT MILK WITH PROBIOTIC PROPERTIES”. 2021. Izdenister Natigeler, no. 4 (92) (December): 29-37. https://doi.org/10.37884/4-2021/04.
“BIOTECHNOLOGY OF THE PRODUCTION OF YOGURT FROM DRIED GOAT MILK WITH PROBIOTIC PROPERTIES” (2021) Izdenister natigeler, (4 (92), pp. 29–37. doi:10.37884/4-2021/04.
[1]“BIOTECHNOLOGY OF THE PRODUCTION OF YOGURT FROM DRIED GOAT MILK WITH PROBIOTIC PROPERTIES”, Izdenister natigeler, no. 4 (92), pp. 29–37, Dec. 2021, doi: 10.37884/4-2021/04.
“BIOTECHNOLOGY OF THE PRODUCTION OF YOGURT FROM DRIED GOAT MILK WITH PROBIOTIC PROPERTIES”. Izdenister Natigeler, no. 4 (92), Dec. 2021, pp. 29-37, https://doi.org/10.37884/4-2021/04.
“BIOTECHNOLOGY OF THE PRODUCTION OF YOGURT FROM DRIED GOAT MILK WITH PROBIOTIC PROPERTIES”. Izdenister natigeler, no. 4 (92) (December 30, 2021): 29–37. Accessed September 15, 2026. https://natsus.kaznaru.edu.kz/index.php/research/article/view/66.
1.BIOTECHNOLOGY OF THE PRODUCTION OF YOGURT FROM DRIED GOAT MILK WITH PROBIOTIC PROPERTIES. Izdenister natigeler [Internet]. 2021 Dec. 30 [cited 2026 Sep. 15];(4 (92):29-37. Available from: https://natsus.kaznaru.edu.kz/index.php/research/article/view/66
1.BIOTECHNOLOGY OF THE PRODUCTION OF YOGURT FROM DRIED GOAT MILK WITH PROBIOTIC PROPERTIES. Izdenister natigeler. 2021;(4 (92):29-37. doi:10.37884/4-2021/04