Production of yogurt from goat and sheep milk with a fruit and berry concentrate




fruit and berry concentrates, yogurt, alginate, encapsulation, structure, adhesion force, strength


The production and use of fruit and berry concentrates in combination with fermented milk products is attractive for many manufacturers because as a result it is possible to obtain unique recipes with a bright and attractive taste for consumers, and high functional properties. However, the use of fruit and berry concentrates in combination with fermented milk products leads to a reduction in the shelf life or absolute spoilage of products. Thus, after the initial analysis of modern technologies, the method of encapsulation of juice concentrates will create unique products – fruit and berry concentrates in the form of soft capsules for a safe combination with yogurt.

The creation of culinary delights of molecular cuisine is already using methods for preparing alginate capsules containing a juice-containing filler. However, there are no regularities for establishing a widespread production of capsules from alginate and a filler from the juice of fruits and berries to this day. In turn, it should be noted that this method makes it possible to obtain a product with high functional properties and pronounced taste.

The results of the research confirmed the successful possibility of mixing plant ingredients with yogurt and ultimately the possibility of obtaining a natural and healthy product with a pronounced and original taste.

The effect of capsules with fruit and vegetable extract on the organoleptic and structurally mechanical properties of yogurt was investigated. Recipes of fruit and berry concentrates were considered. In total, 3 varieties of one-component concentrates (apple, cherry, grape) were selected, which can be encapsulated in the alginate shell in their original form. 3 varieties of concentrates (raspberry, strawberry, currant) were obtained, which can be used as an additional component to the main ones to create a wide range of capsules for different age categories

Author Biographies

Shukhrat Velyamov, Kazakh Research Institute of Processing and Food Industry

PhD, Leading Researcher

Assan Ospanov, Kazakh Research Institute of Processing and Food Industry

Doctor of Technical Sciences, Professor, Corresponding Member of the National Academy of Sciences of the Republic of Kazakhstan, Head of the Research Group

Dinara Tlevlessova, Almaty Technological University

PhD, Аssociate Рrofessor

Department of Food Technology

Raushan Makeeva, Kazakh Research Institute of Processing and Food Industry

Process Engineer

Raushan Tastanova, Kazakh Research Institute of Processing and Food Industry

Junior Researcher


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Production of yogurt from goat and sheep milk with a fruit and berry concentrate




How to Cite

Velyamov, S., Ospanov, A., Tlevlessova, D., Makeeva, R., & Tastanova, R. (2023). Production of yogurt from goat and sheep milk with a fruit and berry concentrate. Eastern-European Journal of Enterprise Technologies, 1(11 (121), 23–30.



Technology and Equipment of Food Production