Development of sour milk products based on goat's milk on the example of yoghurt with dietary fiber

The work is devoted to the development of sour milk products based on goat’s milk using the example of yoghurt with dietary fiber (DF). Gum arabic (0.3, 0.7, and 1%) and bamboo fiber concentrate (BFC) with concentrations of 5, 7 and 10% were used as dietary fiber. According to organoleptic, physicochemical and microbiological indicators, two samples of yoghurt with DF were selected, namely: with gum arabic (0.3%) and BFC (5%). It was shown that in terms of physicochemical parameters (acidity, mass fraction of sugar, dry matter content, and kinematic viscosity), these experimental yoghurt samples slightly differed from the control, but corresponded to the standards specified in the regulatory documentation. It was found that the addition of gum arabic contributed to an increase in the protein content in samples 1.1-1.3 by 0.25; 0.57; 0.79%, respectively. It was also noted that the amount of carbohydrates increased in samples 1.1 - 1.3 by 4.44; 10.44; 14.89%, respectively, while there was no change in the amount of fats in these prototypes. With the addition of bamboo fibers, the level of proteins and fats increased in experimental samples 2.1 - 2.3 by 0.71; 1.00; 1.43%, respectively, and by 0.40; 0.56; 0.80%, respectively. Our calculations of economic efficiency showed that the profitability of sales of our yoghurts made with goat’s milk with the addition of DF was 50%, and the profit from the sale of our products was 9,254.05 thousand rubles per year. Thus, a technology was developed for the preparation of yoghurts on goat’s milk with DF for introduction into catering