Research methodology in the development of desserts based on goat milk

The research results of a new fermented milk product with functional ingredients based on goat milk are presented. The average statistics confirm that the content of protein, fat, solids in goat milk is higher compared to cow. Organoleptic, physico-chemical, microbiologicalstudies were carried out. Research data indicate the nutritional value of a fermented milk product with good organoleptic characteristics. The production of fermented milk product is recommended both for dairy enterprises and for small farms.