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October 10, 2025New TechnologiesOpen Access

Research and updating of the “Kalmyk tea” technology based on yellow dock (Rumex confertus) and goat milk

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Authors

ATA. D. TsikunibAdyghe State UniversityZKZ. N. KhatkoMaikop State Technological UniversityMTM. R. TsikunibMaikop State Technological University

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Overview

Research shows improved nutritional value and sensory properties in Kalmyk tea using yellow dock and goat milk.

Key Points

  • The combination of goat milk and yellow dock enhances the functional properties of Kalmyk tea, improving its overall health benefits.
  • Experimental findings demonstrated optimal ratios for decoction and milk, such as a 2:1 ratio of decoction to cow milk and a 3:1 ratio to goat milk.
  • Nutritional analysis revealed significant differences in protein and milk fat contents between cow and goat milk, with goat milk offering higher oligosaccharides.
  • Sensory assessments indicated that the addition of goat milk did not negatively affect the taste or quality of the finished Kalmyk tea.

Cite This Study

Tsikunib et al. (2025) studied this question.

synapsesocial.com/papers/68e861857ef2f04ca37e3c0fhttps://doi.org/10.47370/2072-0920-2025-21-3-22-32
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