Production technology and nutritional value of combined yogurt for dietary nutrition

Abstract

Milk and milk products are in steady demand and included in the daily human diet. This paper describes the technology and the nutritional and biological value of the combined yogurt for dietary nutrition. The pumpkin puree and oat flour are used as functional vegetable ingredients in the yogurt formulation. Developed yogurt contains 2.8% of protein, 2.0% of fat and 15% of carbohydrates. The protein of yogurt consists of all essential and nonessential amino acids with high level of isoleucine (2.27 g/100g), leucine (3.45 g/100g), valine (2.46 g/100g), proline (3.91 g/100g) and glutamic acid (7.30 g/100g). Among fatty acids the larger parts occupies caprylic (27.45%), capric (20.13%) and lauric (20.15%) acids. The yogurt has a sufficient amount of the important vitamins, such as A, E, D, C and B group.

The interrelation of holstein black pied cattle’s productive qualities by lactation

“…Cattle produce the main part -over 97% of the total production -of milk, which is a valuable food product and raw materials for the dairy industry. Raw milk has strict requirements for its quality; therefore, tasks are being set to improve the quality indicators of milk along with increasing cattle productivity [8][9][10][11][12][13][14][15][16][17][18]. Dairy cattle of both domestic and foreign breeding are used for milk production; its main livestock is represented by the domestic black pied breed.…”