摘要：Ultrafiltration of goat's milk and the usage of retentate on the production of fermented beverages were tested. Milk fat, dry matter and protein were concentrated 1.54, 1.30 and 1.67 times respectively. The obtained sour milk product had a distinct flavor of goat's milk and softer consistency compared to the same products made from- cow's milk. The effect of ultrafiltration was evident through a significantly improved chemical composition of the final product.
