Development of technology bioyogurt based on goat milk for the functional food

The article presents the results of studies about the production of a new fermented milk product with functional ingredients based on goat’s milk. The development of new dairy products from goat’s milk - one of the main objectives of the dairy industry of Kazakhstan at the present stage. For the production of new fabrics used milk of Saanen goats in the private sector Umit village of Pavlodar region. As functional ingredients was selected: starter culture containing probiotic microorganisms, prebiotic lactitol and pectin. The research on the selection of the composition of mixtures of goat and cow milk. The studied compositions of goat and cow milk, and their various compositions based on them. It is established that the density of the bunch increases with the ratio of goat milk to cow 70/30. Reasoned selection of dietary fiber - pectin, which is one of the most promising and effective ingredients in the modern dairy industry. Shown positive impact on the consistency of experienced products stabilizing system GENE® pectin type LM-106 AS-YA. The influence of stabilizing systems on microbiological properties of experimental products. In carrying out work to determine the type and amount of stabilizing systems. On the basis of experimental data, the technology bioyogurt from goat’s milk, conducted organoleptic and physico-chemical studies. Presented bioyogurt production of a block diagram based on goat’s milk. The production process is represented by the following operations: raw material preparation, normalization, pasteurization, homogenization, cooling, fermentation, ripening, mixing, making filling, packaging, storage. Presents the results of organoleptic evaluation of fabrics based on goat’s milk with different flavor fillings.