Comparative commodity characteristics of goat cheese

Abstract

In world cheese production, goat cheese accounts for an average of 2.2%, the leaders are Sudan and France (about 100 thousand tons per year), Russia — 2 thousand tons, half of which are farmer's. The peculiarity of making cheese from goat's milk is associated with its lower ability to coagulate by enzymes and producing a less dense clot. Descriptive organoleptic assessment of the quality of goat's and cow's milk cheeses did not reveal any inconsistencies, and the samples received 95 points according to the point system. Goat's cheese is sharp and slightly spicy with a creamy consistency, but not salty enough. In goat cheese, deviations of physical and chemical parameters were detected: the moisture ppm content was 12.5% less than normal, and the moisture ppm content in the skimmed substance exceeded the norm by 9%. The cost of goat cheese is about 56% higher.