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Молочнохозяйственный вестник, №3 (19), III кв. 2015
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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.
Электронная Научная СельскоХозяйственная Библиотека