ENRICHMENT OF FERMENTED MILK PRODUCT WITH NATURAL MINERALS

Abstract

The article contains a collection of experience in the preparation of a lactic acid product, which is kefir, and a special mixture made from fish bone powder. As an additive, a powder made from boiled bones of walleye fish caught in Lake Balkhash, located in the south-east of the Republic of Kazakhstan, was identified. At the same time, special attention should be paid to the fact that secondary use of fish waste effectively affects the environment and leads to economy.
The author, using a special approach to the preparation of the product through the biotechnological process, studied the changes in the composition indicators and the benefits of this lactic acid product for human health. A comparative analysis was carried out between kefir products with and without additives. A tasting test was conducted.
The article focuses on the original value of the mixture. At the same time, the topic of the problem is touched upon, reflecting the nature of the lack of minerals in the diet of humanity.
The topic under consideration is of interest to specialists in technology and Agricultural Sciences in food production.