Goat milk yougurt as a potentially functional food

Abstract

Recently, there is a growth in the usage of goat’s milk products, which have valuable nutritional properties for humans and can be positioned as a healthy diet product. Goat milk and goat's milk dairy products can be used as a part of a therapeutic nutritional program for all categories of the population as well as for kids and cow’s milk sensitive people. In this study goat milk was analyzed for chemical composition. The research also includes recipes and technological schemes developed for the production of yoghurts from goat milk with increased nutritional value due to the introduction of industrial tomato waste CO2 - extract containing such antioxidants as beta-carotene, lycopene and tocopherol. The antioxidant activity of the extract was determined by the DPPH free radical method. The obtained yoghurts were analyzed in terms of chemical composition and organoleptical properties.