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Cheese- and buttermaking
UDC 63

MODERN ASPECTS OF THE DEVELOPMENT OF THE BASIC TECHNOLOGY OF COW`S AND GOAT`S MILK CHEESE Modern aspects of the development of the basic technology of cow`s and goat`s milk cheese

Published in Cheese- and buttermaking · Issue 3 · Pages 48–51 · Rubric: Original article
DOI: https://doi.org/10.31515/2073-4018-2023-3-48-51
Received: 25.05.2023 Accepted: 25.05.2023 Published: 23.01.2024 Language of publication: RUS
Authors
NA
Natalya Gavrilova
ORCID
NI
Nina Dunchenko
ORCID SPIN
ABSTRACT
The aim of this research is to develop a basic technology of soft cheese made from a mixture of cow's and goat's milk as part of the co–execution of the research project «Partnership for Agroprocess» (grant from the Russian State Agrarian University - the Timiryazev Agricultural Academy). To achieve this aim, the following tasks were solved: the influence of a biological object on the quality of clots and the time of their formation; biotechnological parameters of soft cheese production, including the amount and type of BC-Altai-S starter culture and the enzyme preparation VNIIMS SG-50. A feature of the technological process is the processing of a mixture of cow's and goat's milk by acoustic cavitation (45 kHz, 17 min). The results of experimental and analytical studies are the basis for the main biotechnology of soft cheese production. The organoleptic and chemical parameters of experimental soft cheeses developed according to the main technology of soft cheese produced on the basis of a mixture of cow's and goat's milk in a ratio of 60:40 are determined.
KEYWORDS
goat's milk, cow's milk, basic technology parameters, soft cheese
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