Abstract
The aim of the work was to conduct a comparative assessment of the quality of cottage cheese made from the milk of cows of two different breeds with the same feeding and maintenance. The milk of the Simmental breed cows had lower acidity, higher fat content, but lower protein content and skimmed milk residue than the milk of the red-mottled breed. The yield of cottage cheese when using the milk of the Simmental breed of cows was 10% higher than from the milk of the red-mottled breed. Cottage cheese made from red-mottled milk was fatter, less moist, but more acidic than cottage cheese made from simmental milk. Cottage cheese from the milk of the Sim-mental breed of cows had the most homogeneous smearing fatty consistency, without noticeable particles of milk protein. It resembled very thick sour cream. Cottage cheese made from red-mottled milk had a crumbly consistency with tangible particles of milk protein. The shelf life of cottage cheese from milk of both breeds was 9 days.
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