Venetsiansky A.S., Vasilchenko E.N., Ivantsova E.A., Venetsianskaya S.A. DEVELOPMENT OF AN INNOVATIVE FUNCTIONAL FERMENTED MILK DRINK WITH AN IMMUNOMODULATORY EFFECT
DOI: https://doi.org/10.15688/nsr.jvolsu.2026.2.6
UDC: 664.5:339.13
Alexey S. Venetsiansky, Candidate of Sciences (Agriculture), Associate Professor, Department of Biology and Bioengineering, Volgograd State University, Prosp. Universitetsky, 100, 400062 Volgograd, Russian Federation, This email address is being protected from spambots. You need JavaScript enabled to view it.
Evgeniya N. Vasilchenko, General Director, LLC “PRIMILK”, im. Gvardii Polkovnika Dobrushina St, Bld. 18, Apt. 22, 400138 Volgograd, Russian Federation, This email address is being protected from spambots. You need JavaScript enabled to view it.
Elena A. Ivantsova, Doctor of Sciences (Agriculture), Professor, Director of the Institute of Natural Sciences, Volgograd State University, Prosp. Universitetsky, 100, 400062 Volgograd, Russian Federation, This email address is being protected from spambots. You need JavaScript enabled to view it.
Sofia A. Venetsianskaya, Student, Volgograd State Socio-Pedagogical University, Prosp. Lenina, 27, 400005 Volgograd, Russian Federation, This email address is being protected from spambots. You need JavaScript enabled to view it.
Abstract. The growth of the functional drinks market in modern conditions is due to the increased attention of consumers to natural products and the desire of people to take care of their health and well-being. The purpose of the research is to develop an innovative fermented milk drink based on goat’s milk with an immunomodulatory effect that has no analogues on the domestic market. The Agile methodology was chosen for the project implementation, which allows the startup to adapt to changing conditions, respond quickly to feedback and continuously improve the product. To find the perfect balance of herbal ingredients, four different formulations were tested, each with a unique percentage of herbal ingredients, which allowed us to evaluate which combination gives the best taste and aroma without losing its beneficial properties. The composition of the developed drink includes whole goat’s milk, natural acacia honey, ground ginger, flax seeds, oat flakes, ground turmeric, ground cinnamon, as well as starter culture “Skvaska”, consisting of Streptococcus thermophilus and Lactobacillus bulgaricus. The analysis of the main physico-chemical parameters of the product confirms the full compliance of the functional drink with the established quality standards for fermented milk yoghurts. The target audience of the developed product covers a wide range of consumers who seek diversity in their diet and are interested in unique taste and nutritional properties.
Key words: functional drink, fermented milk product, goat’s milk, natural vegetable ingredients, yogurt.
Citation. Venetsiansky A.S., Vasilchenko E.N., Ivantsova E.A., Venetsianskaya S.A. Development оf аn Innovative Functional Fermented Milk Drink with an Immunomodulatory Effect. Prirodnye sistemy i resursy [Natural Systems and Resources], 2026, vol. 16, no. 2, pp. 47-54. DOI: https://doi.org/10.15688/nsr.jvolsu.2026.2.6
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