The use of cow’s and goat’s milk in the technology of cottage cheese and cheese

O.N Pastukh,E.V Zhukova

doi:10.1051/e3sconf/202128201001

Abstract

The novelty of the study was that a comparative assessment of cow’s and goat’s milk was provided in the work - raw materials and finished products, cottage cheese and white cheese (brynza), developed on the basis of these types of milk. The article presents data on the physical and chemical parameters of cow’s and goat’s milk, data on the technological properties of cow’s and goat’s milk on the example of the production of white cheese cottage. From cow’s and goat’s milk, cottage cheese was produced by acidic and acid–rennet methods and white cheeses were produced with the help of rennet enzyme. As a result of the conducted research, it can be concluded that it is effective to produce cottage cheese and white cheese from goat’s milk, because they have high organoleptic and physical-chemical parameters.

Highlights

1 Introduction In Russia, dairy products occupy the third place in terms of food production
The novelty of this study is that a comparative assessment of cow's and goat's milk was provided in the work - raw materials and finished products, cottage cheese and white cheese, developed on the basis of these types of milk
From cow's and goat's milk, cottage cheese was produced by acidic and acid–rennet methods and white cheeses were produced with the help of rennet enzyme

Summary

Introduction

Therapeutic, preventive and dietary properties, cottage cheese and cheese are valuable food products [1]. They are recommended to be eaten by both children and adults. Purpose and tasks of the research The purpose of the work was to study the quality of cottage cheese and cheese made from cow's and goat's milk. Since such studies have already been conducted, by scientists in Russia, and abroad [5,8]. The novelty of this study is that a comparative assessment of cow's and goat's milk was provided in the work - raw materials and finished products, cottage cheese and white cheese, developed on the basis of these types of milk

Materials and methods of research

Research results

Findings

Conclusions