SOFT CHEESE MADE FROM A MIXTURE OF COW'S AND GOAT'S MILK

EDN: JNGYIL

Abstract

Farm cheese making is gaining more and more popularity in Russia. Family cheese factories are developing, and the assortment of cheeses is constantly expanding.

In connection with the active development of farm cheese-making, the development of new cheese technologies adapted to the implementation of existing equipment in small production conditions is relevant. According to experts, soft cheeses that do not require maturation are the most promising product for novice cheesemakers in the small business sector. The technology of such cheeses is most suitable for the development of farm cheese making at the beginning of its journey. Of great importance is the high profitability of obtaining soft cheeses, which is achieved as a result of a shorter production cycle, since the ripening stage is excluded.

The developed technology of soft cheese from a mixture of cow's and goat's milk makes it possible to obtain it in farm cheese factories, while the cheese has a characteristic piquant cheese taste and a pleasant aroma of goat's milk. The results of studies of the effect of the proportion of goat's milk in the mixture on the active acidity index during the technological process, on the yield and mass fraction of cheese moisture are presented.

In the formula of the milk mixture for the production of cheese, cow's milk is replaced by goat's milk in the amount of 10, 20 and 30%. The positive effect of goat's milk on the organoleptic and physico-chemical parameters of soft cheese and its yield has been established. Unlike traditional soft cheeses with a characteristic sour-milk taste and aroma, the new cheese has an original cheese smell and taste.