Abstract
The article presents research results of determining the rational amount of whey broth of linden flowers that favored the increase of the goat cottage cheese quality after adding to cheese seeds. It was established, that under the influence of the rational amount of 10-20 % of broth, introduced to cheese seeds of development batches (D 1, D 2) of the products at its setting (instead of the same amount of eliminated cheese whey), there took place the increase of the protein content by 0,3, 0,5 % and moisture by 0,6, 1,7 %, comparing with the control. The use of the rational amount of broth in development batches favored the increase of the product output of 100 kg of skimmed milk by 0,6, 0,8 %, respectively, comparing with the control. Whey broth of linden flowers also stimulated the development of the healthy microflora, which amount in development batches of the product (D1- D2) was higher in 2,5 and 2,8 times, comparing with an analogous result in the control. It maximally bring commodity parameters of development batches of cottage cheese to requirements of the product, manufactured of cow milk, and increases the number of consumers of goat milk products.
Highlights
Sour milk beverages, pasteurized, condensed milk, ice-cream and soap, lotions and sweets are produced of goat and ovine milk throughout the world together with popular cheeses and yoghurts
That is why efforts of scientists and specialists of milk-processing enterprises are directed on searching for ways that allow to decrease manifestations of the smack and smell of goat suint in fermented milk products, including, cottage cheese
Sanitary-bacteriological research methods Sanitary-bacteriological parameters of research objects were determined according to requirements, presented in the following normative documents and methods using certified devices: – preparations of samples and dilutions for the microbiological studies were realized by SSU IDF 122C:2003 «Milk and milk products
Summary
Sour milk beverages, pasteurized, condensed milk, ice-cream and soap, lotions and sweets are produced of goat and ovine milk throughout the world together with popular cheeses and yoghurts. Sanitary-bacteriological research methods Sanitary-bacteriological parameters of research objects were determined according to requirements, presented in the following normative documents and methods using certified devices: – preparations of samples and dilutions for the microbiological studies were realized by SSU IDF 122C:2003 «Milk and milk products. It conditioned the increase of the output of the development batches (D 1–D 3) of cheese of 100 g of skimmed milk, correspondingly, by 0,6, 0,8 and 0,9 kg
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
