Fermentation process effect on free amino acid content in the production of dairy drinks

The technological parameters of producing a fermented milk drink from goat milk with the peppermint extract introduction are optimized, its physical, chemical and organoleptic characteristics are given. An array of available data allows optimizing the parameters of producing peppermint extract in the production of a fermented drink from goat milk. To produce the extract the optimum temperature of infusing is 90◦ ± 2◦C for 30 minutes, the ratio of the raw material and extraction substance is 20:80. It is established that a 5% extract introduction dose of the milk mixture weight has no negative impact on the structural and mechanical product characteristics. The article gives the qualitative and quantitative composition of free essential and nonessential amino acids in milk and fermented milk drinks. In the fermentation process carried out at the temperature of 32 ± 2 ◦C for 8 hours the amount of free amino acids increases 4.66 times.