IMPROVEMENT OF TECHNOLOGY OF QURT

Abstract

The article describes the methods of production of qurt with high nutritional and biological values, allowing to expand the range of products based on fermented milk product.

To date, a method of producing qurt is known, which is produced from cow, sheep or goat's milk by fermentation with pure cultures of lactic streptococci, followed by separation of serum from the clot and drying.

The research is aimed at studying the changes in the chemical, physical and chemical composition and properties of dairy raw materials with the addition of various plant mixtures.

In the course of the study, the following methods of qurt production were proposed: normalization and pasteurization of milk, introduction of leaven and fermentation to obtain a dense clot, second heating, removal of serum, pressing the clot, molding and drying of qurt. New is that before forming qurt from a compressed clot, a vegetable additive is added to it, which is used, depending on the option, components from the series: crushed dried apricots, crushed carrots, carrot juice, prunes, chopped beets, beet juice, mint, spinach. After mixing is carried out for 10 - 15 minutes, molding and drying the product.