Abstract
The article presents the analysis of the quality, technological properties of milk and its cheese suitability. The object of research was milk-raw materials obtained from the following breeds of cattle-red and white, Holstein and Simmental. The choice of cattle breeds is not accidental, as the animals of these breeds are mainly used for the production of raw milk in the Voronezh region. During the determination of the quality of milk organoleptic (taste, smell, color and consistency), physical (acidity, density) indicators and chemical (mass fraction of fat, protein, lactose, dry matter, skimmed milk solids), technological (thermal stability of the alcoholic sample, rennet coagulability) properties were determined.
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