Влияние режимов пастеризации на органолептические показатели и кислотность кобыльего молока при хранении.

The article presents the results of studies on the effect of pasteurization methods on organoleptic characteristics and acidity of mare's milk in storage. In the course of studies, the optimal conditions of pasteurization that wouldn’t have any significant influence on the organoleptic properties and structure of mare's milk have been determined. Hence, it has been established that the most favorable condition of mare’s milk heat treatment, with a view to its further use for the production of sour milk products, is its pasteurization at the temperature of 63°, 65°, 67°C with a 30 minutes delay. Under these conditions the organoleptic, physical and chemical indices inherent to fresh milk are preserved. The heat treatment of mare’s milk at 74°, 76° and 78°C with a 20 sec delay is also suitable for pasteurization, but in this case the milk taste and smell are being changed. The fermented mare's milk, produced under optimal conditions of pasteurization has been used to develop experimental samples of yogurt.