Abstract
The aim of the research was to establish the influence of the black mottled breed of cows com-pared to the Simmental breed on the properties of milk, the quality and yield of soft cheese made using home technology. The milk of the Simmental breed of cows is less dense, more fatty, con-tains 2.4 times fewer somatic cells, has a lower pH value, contains more organic acids when fer-mented and gives 4.43 % more cottage cheese than the milk of cross-breed animals (simmental x black-and-white breeds). Cheese according to home technology from the milk of both breeds of cows is soft, fatty and meets the requirements of state standard R 52686-2006. Cheese according to home technology from the milk of the Simmental breed has a yield of 1.7 % more, the humidity is 2.9 % less and is more saturated with lactic acid than cheese from the milk of mixed animals (simmental x black-and-white breeds).
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