STATE AND PROSPECTS OF DEVELOPMENT OF THE PRODUCTION OF SOFT AND SEMI-HARD CHEESES BASED ON GOAT MILK

EDN: JARUBB

Abstract

The article presents information data on the state of dairy goat breeding in the world and its dynamic development in countries where goat cows are traditionally popular. It also shows the prospects for the development of industrial processing of goat milk for functional dairy products, including the milk of goats of the Zaanen breed of the Altai Territory for soft and semi-hard cheeses. The physicochemical parameters of goat's milk were studied and the indicators of its cheese suitability were determined, which turned out to be not entirely satisfactory in comparison with the indicators developed by VNIIMS specialists for cow's milk. As a result of the conducted experimental studies, the direction of correcting the cheese suitability of goat's milk was determined by the combined use of polysaccharide and natural casein concentrate (KNC) introduced into goat's milk before pasteurization, as well as to obtain a dense clot that separates the serum of liquid components well: CaCl2, the enzyme preparation Ceska-Lase (Kalase) and BC-Uglich-C starter cultures in an activated form. The results obtained make it possible to use goat's milk for the production of cheeses and dairy products on an equal basis with cow's milk, since it ensures the absence of protein loss in the whey, since goat's milk forms a dense, but not stable clot, which is due to the characteristics of the protein.