Abstract
The aim of this research is to study an influence of types of different breeds of milk cows on organoleptic properties of Dutch cheese at different rations of their food. It allows to receive cheese with prognosticated quality characteristics and to manage marketing strategies at cheese realization. The work presents the results of studying organoleptic properties of Dutch cheese, produced of milk of cows of different breeds, traditionally bred in the Northern-Eastern region of Ukraine. For studying an influence of cows feeding on exclusive properties of hard cheese, traditional food rations of cows were added with forages of a silage-hay type with Lucerne as a main source of proteins (44 % of the daily norm). Rations were practically identical with traditional ones by the content of energy and main food value factors and in general corresponded to norms of cows feeding. It has been demonstrated, that the high mark of cheese, up to 45 points for the taste and smell and total point mark 99 of 100 possible was obtained as a result of changing food rations at the expanse of introducing Lucerne silage in them. The data on optimization of food rations of certain cow breeds allow managing quality characteristics of milk and products of and are expedient for making cheese with unique regional characteristics. At conducting the comparative organoleptic assessment, there has been revealed a distinct dependence between a point mark of quality parameters of cheese on a breed of milk cows, and also on food rations of them. At the silage-hay food ration of animals, the received Dutch cheese had higher quality characteristics after 60 days of storage than cheese samples, obtained of cow milk at the traditional food ration.
Highlights
A necessity of conducting scientific-research works at creating modern high-quality milk products is a requirement of the present day
It is necessary to establish a connection between certain keeping conditions, genetic factors and organoleptic parameters [10] for managing the technological process and obtaining Dutch cheese of the stable quality for managing marketing strategies
The aim of this research is to study an influence of types of different breeds of milk cows on organoleptic properties of Dutch cheese at different rations of their food
Summary
A necessity of conducting scientific-research works at creating modern high-quality milk products is a requirement of the present day. At developing technologies of keeping and feeding animals, the quality of milk changes, in which result products of it have other properties. That is why continuous studies of technological properties, physical-chemical parameters and organoleptic characteristics are needed for regulating production processes and managing the products’ quality [5,6,7]. Important parameters, influencing the purchasing attractiveness of cheeses are organoleptic characteristics that create individual characteristics of a product and its distinctive features, typical for a concrete region [8, 9]. It is necessary to establish a connection between certain keeping conditions, genetic factors and organoleptic parameters [10] for managing the technological process and obtaining Dutch cheese of the stable quality for managing marketing strategies
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