APPLICATION OF A CONSORTIUM OF PROBIOTIC MICROORGANISMS CONTAINING LACTO AND BIFIDOBACTERIA IN GOATS MILK
Keywords:
Goat milk, Protein, Lacto- and bifidobacteriaAbstract
The role of proteins in the body is difficult to overestimate, since they participate in the metabolic processes of the body, being part of many enzymes. By binding with their large molecules, proteins transport many nutrients throughout the body - from oxygen to metal ions, and strengthen the immune system.
The article discusses the results of comparative characteristics of different types of milk, biochemical and organoleptic characteristics of goat milk.
The results of assessing the quality and compliance with regulatory documentation are considered.
The article presents the results of a study on the use of probiotic bacteria that provide the requirements for the design of organoleptic indicators, quality and safety of a dairy product from goat milk. The importance of bacterial starters that contribute to the preservation of high activity of probiotic microorganisms.
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