title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐ²Ð¾ÑÐ¾Ð¶Ð½ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ ÐºÐ¾Ð·ÑÐµÐ³Ð¾ Ð¼Ð¾Ð»Ð¾ÐºÐ° Ñ ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½ÑÐ¼Ð¸ Ð´Ð¾Ð±Ð°Ð²ÐºÐ°Ð¼Ð¸
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Development of curd products based on goat's milk with herbal supplements
Creators: name: ÐÐ°Ð²ÑÐ½Ð¾Ð², ÐÐ²Ð³ÐµÐ½Ð¸Ð¹
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2022
Subjects: ÐºÐ¸ÑÐ»Ð¾Ð¼Ð¾Ð»Ð¾ÑÐ½ÑÐµ Ð¿ÑÐ¾Ð´ÑÐºÑÑ
ÐºÐ¾Ð·ÑÐµ Ð¼Ð¾Ð»Ð¾ÐºÐ¾
Ð±Ð°ÐºÑÐµÑÐ¸Ð°Ð»ÑÐ½ÑÐµ Ð·Ð°ÐºÐ²Ð°ÑÐºÐ¸
ÑÐ²Ð¾ÑÐ¾Ð³
ÑÐ²Ð¾ÑÐ¾Ð¶Ð½ÑÐµ Ð¿ÑÐ¾Ð´ÑÐºÑÑ
fermented milk products
goat's milk
bacteria starter cultures
curd
cottage cheese products

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description: This work consists in the development of recipes for a curd product based on goat's milk enriched with rose hips. In the course of this work, the following tasks were solved: Literature review on the chosen theme; Selection of starter cultures for the development of fermented products; Choice of research methods; Analysis of starters and fermented products by selected research methods; Development of recipes of enriched product based on goat and cow milk; Carrying out an organoleptic evaluation of cooked products; Calculation of the nutritional and energy value of cooked productsIn this work, milk, starter cultures and fermented products based on goat's and cow's milk were investigated. On their basis, a formulation of a product enriched with biologically active substances was developed. Cooked products underwent an organoleptic evaluation, their nutritional and energy value was calculated.