| 摘要 |
The invention belongs to the food industry, precisely - yoghurt production. The purpose of this invention is to improve the product's nutritional or taste features and quality. The goat milk yoghurt consists of goat's milk, buttermilk or whey and different additives such as: sugar, sweetener, fruit and berry syrup, juice, jams, pulp, preserved jams, fruit, vegetables, natural berries, fruit and berries, summer crop grain and sprout, different grits, coffee, cacao, cinnamon, vanilla, chocolate, nuts, skim goat milk powder, food colour, stabiliser, preservatives, emulsifier, aroma, ferment, salt, quail eggs. The goat milk yoghurt is made in a reservoir or thermostatic method by using single or double fermentation. The reservoir method to make yoghurt: the goat milk, buttermilk or whey is left in the reservoir and the mentioned additives are added into the mass. The thermostatic method to make yoghurt: the goat milk, buttermilk or whey and the selected additives are left mixed and poured into the containers. Using a double fermentation method for yoghurt production, the whey-fermented product, without additives is additionally fermented with bifidobacteria ferment and only then the additives are added into the created whey.<IMAGE> |
