DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF A NATIONAL FERMENTED MILK PRODUCT FROM CAMEL MILK

In this article, the technology of using plant raw materials in the production of the national fermented milk product from camel milk for the purpose of enrichment with vitamin C was developed. The main materials of the research were camel milk and rose hips growing in East Kazakhstan. Dry ground rose hips were taken as plant raw material. The value of rose hips as a source of vitamins, primarily ascorbic acid, is not only in the high amount of vitamin C, which is 10 times more than in apples, but also in the long-term storage of this substance in dried berries. The novelty of this study is the introduction of dry ground rose hips into the national fermented product from camel milk for the purpose of vitamin C enrichment. As a result of the research, the physico-chemical indicators, organoleptic indicators, the amount of vitamin C in 100 g of the product and the energy value of the kurt with dry ground rose hips were calculated.