КОЗЬЕ МОЛОКО КАК ПЕРСПЕКТИВНОЕ СЫРЬЕ В ПРОИЗВОДСТВЕ СГУЩЕННЫХ ПРОДУКТОВ НА ПРИМЕРЕ ЗААНЕНСКОЙ ПОРОДЫ МИНИ-ФЕРМЫ «ДАНИРИНЫ КОЗЫ» ЯРОСЛАВСКОЙ ОБЛАСТИ

Abstract

The aim of research is to study the main chemical and biological indicators of goat milk as a new raw material for the production of condensed products with increased biological value, produced at the Daniriny Kozy mini-farm in the Yaroslavl Region. Objectives: to conduct a comparative chemical analysis of cow and goat milk as a raw material base for the production of condensed products; to determine the main physical properties of goat milk: heat stability and acidity; to identify the best indicators of fat and moisture content in the milk of goats at different lactation periods. The object of research is goat milk obtained from a herd of Saanen goats (aged 2–5 years) at the Daniriny Kozy enterprise in the Yaroslavl Region. The method of daily milk (milk yield) recording was used. Control milkings were carried out from 01.06.2023 to 31.08.2023. The unit of measurement is liters, due to the small volumes of milk and livestock. The daily milk yield, total for 3 milkings (morning, afternoon and evening), was taken into account. The amount of milk was recorded in a measuring container for each goat separately. Samples were collected and prepared according to GOST 26809-86. Determination of heat resistance, acidity, microbiological contamination of raw materials was carried out on the basis of the chemical-analytical laboratory of the livestock technology department of the Yaroslavl Research Institute of Animal Husbandry and Forage Production. Milk was tested for fat, protein and dry nonfat milk residue content using the Laktan 1-4 device. During the experiment, the chemical composition of cow's and goat's milk was determined, a comparative analysis of the organoleptic properties, fat and moisture content in the milk of goats of different lactation periods was carried out. Goat's milk obtained from goats of the 1st and 2nd year of lactation is character¬rized by higher fat content and lower moisture content. Such indicators not only improve the quality of the finished product, but also reduce its cost due to the energy efficiency of the industrial production process of the condensed product. The product obtained from goat milk was called Condensed goat milk.