The use of fruit-berry concentrates for the technology of capsulation and further use in combination with live yogurt based on sheep and goat milk

When developing of yoghurt recipes, today its combination with fruit-berry concentrates with high functional properties is in great demand, but the combination of yogurt and fruit-berry concentrates leads to the reduction in the shelf life or absolute spoilage of fermented milk products. One of the solutions for extending the shelf life and ensure the optimal combination of fermented milk products with fruit-berry concentrates is the use of modern methods of encapsulating fruit-berry concentrates. The article presents the results of the analytical review on the issues of relevance of the production of fermented milk products from goat and sheep milk. There were considered the ways of encapsulating fruit-berry concentrates in the edible shell for the possibility of creating the unique flavor biological additive. The research results of physical-chemical and microbiological parameters (fresh product and after 6 months of storage in refrigerating conditions) of the obtained juice concentrates produced from zoned fruit-berry raw materials (raspberries, currants and plums) are presented. It should be noted that the sort of currant “Minai Shmyrev”, raspberries of the sort “Novokitaevskaya” and plums of the sort “Stanley” were richer in vitamin C and sugars content relative to the alternatively selected sorts of fruits and berries. The taste and organoleptic properties of the obtained concentrates are characterized by the bright taste and rich color, which will allow to get capsules with the excellent commercial type and bright taste characteristics in the future, which will be perfectly combined with the fermented milk taste of live yogurt produced from goat and sheep milk. The work was carried out within the framework of the grant project of the Ministry of Education and Science of the Republic of Kazakhstan AP08855775 on the topic of research: ”Development of the technology of live yogurt based on milk of small cattle with capsulated fruit-berry concentrate”.