IMPROVING THE TECHNOLOGY OF PREPARING LACTIC ACID DRINKS USING TRADITIONAL AND ACIDOPHILIC STARTERS

Currently, due to changes in the lifestyle of people and the impact of the environment on the body, the requirements for the diet are also changing. To this end, expanding the range of lactic acid products based on the use of mixed dairy products, the development of high-quality products is an important direction in the development of the food industry. The proposed article is devoted to the preparation of a lactic acid drink based on various ratios of mare and cow's milk. The study revealed the effect of mare's milk and cow's milk and various starters (traditional and acidophilic) on the fermentation process, physicochemical, microbiological and organoleptic indicators of the products. As a result of the experiment, the results of various types of lactic acid drinks (mare's milk – 100%, cow's milk – 100%, as well as in the ratio of 70:30, 50:50, 30:70) were made and analyzed. According to the results of the studies, fermented milk products prepared from acidophilic starter and added in a ratio of 50% mare's and cow's milk showed the best results in organoleptic, microbiological and physicochemical indicators. It was also proved that a fermented milk drink made from mixed milk has high safety and nutritional value, all indicators meet the requirements and it is recommended to use this product as a recommended product for the purpose of functional nutrition. A functional drink is very useful for the body and contributes to the regulation of the body.

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