Investigation of Technological Features and Microbiological Composition of Bioyogurt Made from Mare's Milk

Abstract

Prospects for the use of bio-yogurt technology in large-scale production in the southern regions, especially in Southern Kazakhstan, are high. This is due to the fact that livestock farms in the region are developing at a high level, and opportunities for obtaining the main product - milk in sufficient quantity and at favorable prices are becoming available.

The article examines the lactic acid microflora, conducted cultural, morphocytological, identification studies of local strains, according to the technology of preparation of bioyogurt from Kazakh mare's milk-a lactic acidic product that traditionally occupies a place in the lifestyle of Balkars, European countries.