Quality and safety of new types of dairy products based on cow’s and mare’s milk with vegetable additives

Abstract

AbstractThe modern market of dairy products is quite developed, but the issue of compliance with the quality and safety of their production remains relevant. The purpose of this paper was to study the organoleptic, physicochemical and safety indicators of combined dairy products based on mare’s and cow’s milk using herbal supplements. In the course of the research, analytical and statistical methods of information processing were used; experimental studies of raw materials and the finished combined product, namely the determination of acidity, solids, fat and protein; energy and biological values of the product were calculated. Technological processes of combined dairy products based on cow’s and mare’s milk using a vegetable origin filler were studied. Of the three prototypes of the proposed dairy products, it was determined to recommend samples No. 2 and 3. High quality indicators are observed in them, in particular, a rich taste with a pronounced taste of additional components, a pleasant smell and appearance. Also, the finished product in samples No. 2 and 3 have high safety indicators. Pathogenic and harmful microorganisms and substances were not found, acceptable microorganisms are within the maximum permissible limits. According to the research results, new dairy products are recommended using vegetable raw materials with different fat, protein, energy value, caloric content and lactose content. In the process of writing this paper, indicators of nutritional, energy value and safety of new types of dairy products based on cow and mare’s milk with vegetable additives were determined. Taking into account the research results and the materials of previous scientific papers, authors consider it promising to develop and sell dairy products based on cow’s and mare’s milk using a filler of plant origin. The advantages of the resulting product include: consumer interest in such products, high quality indicators, product safety, the possibility of using products in functional and specialized nutrition. Graphical Abstract