INVESTIGATION OF PHYSICO-CHEMICAL AND ORGANOLEPTIC PARAMETERS OF FERMENTED MILK DRINKS MADE FROM SKIMMED GOAT'S MILK WITH THE ADDITION OF SPROUTED MILLET

This article presents a physico-chemical analysis of the milk of breeding goats of the "Zaanen" and "local" breeds. Organoleptic and physico-chemical studies of a new fermented drink with vegetable additives based on skimmed goat's milk have been carried out. Research data indicate the nutritional value of a fermented milk drink with good organoleptic properties. The combination of a dairy basis to vegetative additives is a perspective direction as requirements of a functional food are answered to the greatest degree with fermented products on the basis of raw materials of a plant origin.