КАЧЕСТВО ПРОСТОКВАШИ В ЗАВИСИМОСТИ ОТ ПОРОДЫ КРУПНОГО РОГАТОГО СКОТА

Abstract

The aim of the work was to conduct a comparative assessment of the quality of yogurt made from milk of cows of different breeds. The milk of the black-and-white breed of cows was more acidic, less fatty and with a lower content of skimmed milk residue and was fermented longer than the milk of the Simmental breed cows. The curdled milk from the black-and–white breed was more liquid, and the Simmental milk was thicker. When the enzyme was added, the milk of the Sim-mental breed had the densest clot. In the curdled milk of a black-and-white breed with the addition of an enzyme, the clot was looser. Curdled milk from the Simmental breed of cows was the dens-est when using the enzyme. Curdled milk from the black-and-white breed contained more organic acids in terms of lactic acid. The content of organic acids without the use of the enzyme increased faster in the curdled milk of the black-and-white breed. The breed of cows has proved to be one of the main factors influencing the technological properties of milk and the quality of fermented milk products produced from it.