Open AccessStudy of the qualitative composition of combined milk
Author(s) -
G. A. Kozhabekova,
Р. Б. Мухтарханова,
А. У. Шингисов
Publication year - 2022
Publication title -
almaty tehnologiâlyk̦ universitetìnìn̦ habaršysy
Language(s) - English
Resource type - Journals
eISSN - 2710-0839
pISSN - 2304-568X
DOI - 10.48184/2304-568x-2022-1-49-53
Subject(s) - organoleptic , potassium , composition (language) , food science , chemical composition , chemistry , sodium , chlorine , cow milk , organic chemistry , art , literature
The article presents the results of a study of combined milk. According to the organoleptic evaluation, combinations of cow's and mare's milk were selected in the ratio of 50:50 and 80:20, according to the revealed physico-chemical indicator, a positive evaluation of the combination of 80:20 was given. When determining the combined milk in a scanning electron microscope, an improvement in the mineral composition was observed. It was found that in the composition of combined milk, the sodium content increased by 7.38%; potassium 3.41%; chlorine 15.12% compared to natural milk.