Development of probiotic yogurt from small cattle milk

This paper considers the physicochemical parameters of sheep's and goat's milk as raw materials to produce live yogurt. Sheep's 12 breeds (14 samples per breed) 4 (10 were examined. Milk was selected yogurt from cow's, sheep's, combined mixtures cow's in different ratios. The for purpose producing with long-term viability dairy bacteria, thereby obtaining without addition synthetic preservation agents. probiotics (Bifidobacterium Lactobacterium) composition yogurts milk, mixtures: various ratios, similar ratios has been investigated. For consumer preference, organoleptic analyzes are very important, according results which a ratio 3:1 respectively. An equally important indicator is safety product, so microbiological biochemical carried out on day 1 during storage (day 28 at °C). Producing using an interesting approach because improved nutritional value compared milk. Yogurt best indicators rational 2 types also identified. all studied, number added starter cultures selected. At same time, received low marks analysis, rest showed good result. terms analysis Yogurts have ability increase body's resistance harmful environmental factors, subject consumption