Development of starters for dairy products based on goat's milk
For milk and dairy products, 70 % of the Kazakh market accounts for the products of foreign companies. Geographically, the problem of the production of domestic products, the ecology of which is characteristic of the population of the country, has not yet been solved. The existing starter cultures are currently mainly intended for cow's milk, and are not adapted to the milk of other animal species. However, the production and processing of camel, mare and goat milk is a dairy farm with a history and traditions in the Republic of Kazakhstan. The fermentation process with the help of lactic acid bacteria is the basis for the preparation of products such as kefir, koumiss and shubat. There are data on the use of lactic acid bacteria in starters, but there is little data in studies on their use as starter cultures for camel, mare and goat milk, there are no scientific experimental results. Despite the economic rates of production of fermented products based on camel, mare and goat milk in the Republic of Kazakhstan, their production is slowed down at the industrial level due to the lack of yeast cultures and dairy technology for these types of milk. In this scientific work, fermenting consortia based on goat's milk was developed from active strains of microorganisms isolated from traditional fermented milk products, taking into account their compatibility, biochemical characteristics and scientific foundations. The technological, nutritional and microbiotic properties of the finished starters were adapted to the probiotic effect of camel, mare and goat milk by changing their composition. As a result of the study, a consortium of starters with a very high probiotic effect, safe for life, prone to survival in the digestive system was proposed.