Technology of yogurt production from skimmed goat milk and study of its nutritional and functional properties

In recent years, due to the growing interest in health preservation and proper nutrition, there has been a steady increase in the demand for dairy products, including goat milk. Goat milk is distinguished by its high nutritional value, easy digestibility, and hypoallergenic properties, making it widely used in therapeutic and preventive nutrition, as well as a suitable alternative for individuals allergic to cow milk. Yogurt made from skimmed goat milk is a low-calorie and beneficial product that aligns with the principles of modern healthy nutrition. This study examines the production technology of a fermented dairy product from skimmed goat milk and evaluates its physicochemical, organoleptic, and nutritional characteristics. Various fermentation parameters were studied in the course of the experiment: temperature (40℃, 42℃, 44℃), starter culture dosage (3%, 4%, 5%), fermentation time (4, 5, 6 hours), and sugar content (4%, 6%, 8%). Using a one-factor experimental method, the optimal technological parameters were determined: fermentation temperature – 42℃, starter culture dosage – 4%, fermentation time – 5 hours, and sugar content – 6%. The identified organoleptic and structural characteristics confirmed the high quality of the final product. Furthermore, the product was found to contain vitamin C (0.43 ± 0.14 mg/100 g), calcium (164.5 ± 1.17 mg/100 g), magnesium (11.91 ± 0.42 mg/100 g), and iron (0.05 ± 0.001 mg/100 g), as well as 13 amino acids, highlighting its functional value. Amino acids such as arginine, proline, lysine, leucine + isoleucine, and valine support muscle tissue regeneration and the synthesis of biologically active substances in the body. The research results demonstrate that skimmed goat yogurt has a balanced composition, is easily digestible, and enhances physiological activity. This product can be effectively used in functional, dietary, and sports nutrition.

1. Shuvarikov, A. S., & Aleshina, M. N. (2014). Kachestvo kislomolochnogo produkta iz kozego moloka. Pererabotka moloka: tekhnologiya, oborudovanie, produktsiya, (2), 80–83.

2. Getmanets, V. N. (2016). Kislomolochnye napitki iz kozego moloka. Vestnik Altaiskogo gosudarstvennogo agrarnogo universiteta, 11(145), 169–172.

3. Temirbaeva, M. V., & Bekseitov, T. K. (2017). Razrabotka tekhnologii bioiogurta dlya funktsional’nogo pitaniya na osnove kozego moloka. Vestnik Omskogo GAU, 1(25), 120–126.

4. Daniyarova, G. M. (2015). Sravnitel’naya otsenka organolepticheskikh i fiziko-khimicheskikh pokazatelei iogurta iz kozego i korov’ego moloka. Molodoi uchenyi, (63), 29–33.

5. Shuvarikov, A. S., & Aleshina, M. N. (2014). Kachestvo kislomolochnogo produkta iz kozego moloka. Pererabotka moloka: tekhnologiya, oborudovanie, produktsiya, (2), 80–83.

6. Zheltova, O. A. (2011). Iogurt iz kozego moloka raznykh porod i genotipov. Pererabotka moloka, (6), 60–61.

7. Müller, A. E. (2015). Lechenie kozim molokom. Moskva: Zdorov’e, Narodnaya i netraditsionnaya meditsina.

8. Andrusenko, S. F., & Omelchenko, P. A. (2020). Obogashchennye bezlaktoznye produkty iz kozego moloka. Molochnaya promyshlennost’, 78–79.

9. Makarova, I. V. (2015). Koz’e moloko dlya zdorov’ya, dolgoletiya i krasoty. Sovety. Moskva.

10. Amantai, U. A., Altayuly, S., Kutsova, A. E., & Smagulova, M. E. (2019). Razrabotka tekhnologii proizvodstva iogurta iz kozego moloka. Nauchnoe obozrenie. Pedagogicheskie nauki, 4(4), 45–48.

11. Temerbaeva, M. V., & Temerbaeva, A. A. (2016). Razrabotka bioiogurta na osnove kozego moloka dlya shkol’nogo pitaniya. XVI Satpaevskie chteniya: Mezhdunarodnaya nauchnaya konferentsiya molodykh uchenykh, magistrantov, studentov i shkol’nikov (T. 7, pp. 377–379). Pavlodar.

12. Temerbaeva, M. V., & Temerbaeva, A. A. (2016). Razrabotka bioiogurta na osnove kozego moloka dlya shkol’nogo pitaniya. XVI Satpaevskie chteniya: Mezhdunarodnaya nauchnaya konferentsiya molodykh uchenykh, magistrantov, studentov i shkol’nikov (T. 7, pp. 377–379). Pavlodar.

13. Jabbari S, Hasani R, Kafilzadeh F, Janfeshan S, «Antimicrobial peptides from Milk pro-teins: A prospectus.» Ann Biol Res, 3(2012):5313–8

14. Codex Alimentarius Commission. Milk and milk products, second edition,2011.

15. Lucey JA, Wilbanks DJ, Horne DS. «Impact of heat treatment of milk on acid gelation.» Int Dairy J., 125(2022) :105222

16. Das K., Choudhary R., Thompson-Witrick K.A., Effects of new technology on the currentmanufacturing process of yogurt-to increase the overall marketability of yogurt // LWT. 2019. Vol.108. Pp. 69-80.

17. Dhakal D., Younas T., Bhusal R.P., Devkota L., Henry C.J., Dhital S. Design rules of

18. plant-based yoghurt-mimic: Formulation, functionality, sensory profile and nutritional value // FoodHydrocolloids. 2023. Vol. 142. Article No. 108786.

19. González-García S., Castanheira E.G., Dias A.C., Arroja L. Environmental life cycle assessment of a dairy product: the yoghurt // The International Journal of Life Cycle Assessment.2013. Vol. 18. Pp. 796-811.

20. Hassan A., Amjad I. Nutritional evaluation of yoghurt prepared by different starter cultures and their physiochemical analysis during storage // Afrikan Journal of Biotechnology. 2010.Vol. 9. No. 20.f B

21.