Improvement of the quality of goat's milk products, including their nutritional value, through the addition of plant juices

Analysis of physicochemical and rheological properties of kefir obtained by hydrolysis and transgalactosylation of lactose and the addition of plant juices (buckthorn puree, mountain ash, beet, mulberry, burdock, aloe and kalanchoe pinnata) in various proportions (0.5%; 1.5% and 3%) in the process of lactic-alcohol fermentation. Analysis of the obtained goat cheeses with the addition of plant juices. the effect of adding plant juices on the change in pH, water activity and colour of kefir and goat milk cheese was assessed. Research carried out at the Faculty of Food Science and Nutrition, Poznań University of Life Sciences.