Development of formulation for soft cheese based on milk from animals of different species

Abstract

One of the core branches of the Russian farming industry is the dairy industry. Cheese has always ranked first in nutritional profile and calorie count. It is high in fat, protein, minerals and vitamins. All these components are in balanced proportions and are easily absorbed by the human body. In Russia, the most consumed is cow cheese; goat cheese is also gaining popularity; in the Caucasus – goat and sheep milk cheese. Cheese made from milk of different agricultural animals each has its own quality indicators. Hence, the paper provides data on using various types of milk – cow, goat, sheep and mixtures – to produce cheese. The paper describes the objects and methods of research, the results of research experience, benchmarking and evaluation of finished cheese, physical and chemical properties and sensory characteristics. The highest content of fat, SNF and protein was found to be present in goat milk. In cheese production, bryndza cheese made from sheep milk was distinguished by a large yield, cheese from a mixture of goat and sheep milk – by the highest fat content, and sheep cheese – by protein. Taste tests concluded that consumers preferred goat cheese. Cow and sheep cheese ranked low. The maximum number of points was given to bryndza cheese made from a mixture of goat and sheep milk.