Biotechnological aspects of manufacture of a cross milk

Dairy cattle breeding and dairy industry are one of the most important subsystems of the agro-industrial complex of the Republic of Kazakhstan. Kazakh scientists and agribusiness specialists of the FAO (Food and Agriculture Organization) investment center conducted an analysis of the state of production and the dairy market. A strategy for the development of dairy farming has been developed that can improve the raw milk base of milk processing enterprises and increase the utilization of milk from various agricultural animals for the production of high-grade dairy products for both mass and specialized nutrition of the population. The urgency of research and development of biotechnology of dairy products using goat milk is substantiated. The following were investigated as objects: goat’s milk raw according to GOST 32940-2014; Milk cow raw according to GOST 31449-2013; Ferment DVS PB AC according to the current regulatory documentation. When performing experimental and analytical studies, a set of generally accepted and standard methods of research were used: physicochemical, microbiological and organoleptic. The article presents the average statistical data on the study of the composition of goat and cow milk, obtained on farms of the Pavlodar region. The biotechnological aspects of obtaining a curd product based on goat milk and its mixture with cow milk are investigated. The main indicators characterizing the nutritional and biological value of the curd product are determined. The use of the starter culture of DVS-cultures in an activated form containing the association of probiotic microorganisms, which are used as the main functional food ingredient, is experimentally proved. Based on experimental studies and analysis of the data obtained, a scientific substantiation of the main parameters of biotechnology for the production of a curd product based on goat milk is given. Chemical parameters of cheese products based on goat milk, which characterize their nutritional and biological value, are also defined. It is proved that new types of curd products based on goat milk can be classed as food functional foods.