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September 30, 2025The Journal of Almaty Technological UniversityOpen Access

Study of quality and safety indicators of a functional product developed on the basis of milk

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Authors

AKA. T. KozhabergenovKazakh National Agrarian Research UniversityVZV. S. ZhamurovaDKD. J. Konisbekova

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Overview

This study demonstrates that bio-yogurt with pumpkin pulp meets safety standards in compliance with safety of the product and microbial assessments.

Key Points

  • Yogurt samples showed a pH range of 4.16 to 4.18, aligning with safety standards for yogurt.
  • Functional food products like bio-yogurt can improve nutrition and health outcomes for consumers.
  • Microbiological tests confirmed no pathogenic microflora presence, indicating product safety.
  • The study investigates antibiotic residues, which significantly affect the viability of lactic acid bacteria.

Cite This Study

Kozhabergenov et al. (2025) studied this question.

synapsesocial.com/papers/68dc1e308a7d58c25ebb1303https://doi.org/10.48184/2304-568x-2025-3-5-13
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