ECONOMIC FEASIBILITY OF PRODUCING FUNCTIONAL PRODUCTS BASED ON GOAT'S MILK

The Strategy for Scientific and Technological Development of the Russian Federation provides for the achievement and formation of independence in critical areas of life support due to the high efficiency of scientific research and development aimed at popularizing safe and high-quality products, as well as the stimulation of the functional food market as one of the key priorities. The aim of the study is to analyze and evaluate the economic efficiency of production of functional food products based on goat milk. The study substantiates the advantages of goat milk, and also presents in detail the technological scheme of yoghurt production.In the production of yoghurts, a thermostatic method was used: pasteurization at 92±2 °C, fermentation at 38-42 °C with the addition of starter (lactic acid bacteria) and fillers (carob, cereals, raspberry jam). Based on the obtained products, calculations of the economic efficiency of producing yoghurts with different fillers were made using seven samples as an example. The high prospects of producing yoghurts in general were substantiated, with those samples that contain fillers and have high profitability being especially profitable. Directions for developing the functional food market based on stimulating the introduction of innovative production technologies and developing new recipes for yoghurts with different fillers in order to increase the competitiveness of manufactured products in the Russian and world markets were proposed.