TECHNOLOGY OF PRODUCTION OF NATIONAL FERMENTED MILK PRODUCT

This scientific study, taking into account the biochemical and technological advantages of camel milk, developed a technology for producing national kurt with the addition of dried apricot (kuraga). The research analyzed the physicochemical properties of camel milk, its natural parameters suitable for fermentation, and its efficiency in the production of fermented milk products.

The nutritional and functional properties of kuraga, including natural sugars, potassium, β-carotene, and pectins, were used to improve the quality characteristics of kurt.

The study included determining the chemical composition, organoleptic characteristics, moisture content, acidity, and energy value of the final product. Samples with 3%, 5%, 7% kuraga were comparatively studied, and the 5% kuraga variant was found to be the most effective in terms of taste, structure, and vitamin content. The content of B vitamins in the selected sample showed the following results: B1 – 0.057±0.011, B2 – 0.208±0.085, B3 – 4.22±0.818, B5 – 0.330±0.064, B6 – 0.125±0.023.

As a result, a scientifically justified technological scheme for producing kurt from camel milk with the addition of kuraga was proposed, which increases the nutritional value and functional properties of the product. This technology promotes the modernization of national products and expands their market demand.

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