Abstract: The article presents results of researches on the use of goat milk as raw material for the preparation of fermented milk products. The comparative characteristics of technological properties obtained by the fermentation of goat milk with different starter cultures are shown.
Cite this article: Zhanara Tulemissova, Zubaira Kozhakhmetova, Gulmira Kassenova, Akkenzhe Omarova, Hamidullah Alizada. DETERMINATION OF TECHNOLOGICAL PROPERTIES OF VARIOUS STARTERS FOR OBTAINING OF FERMENTED MILK PRODUCTS FROM GOAT MILK. Journal of International Scientific Publications: Agriculture & Food 5, 445-452 (2017). https://www.scientific-publications.net/en/article/1001438/