Production Of Soft Cheese Research Articles

Formulation and Characterization of Lentil Milk–Based Soft Cheese Analogs: Insights on Physicochemical and Textural Properties

ABSTRACTLentil milk–based soft cheese (LBC) is one of the emerging partial substitutes for animal milk‐based cheese. With time, more people want to reduce their meat and dairy intake for ethical, environmental, and chronic health–related concerns. This study focused on the formulation of LBC using milk extracted from green gram (S1 (6.5 g) of proteins), red gram (S2 (5 g) proteins), and black gram (S3 (3.5 g) proteins). All formulated LBC samples were investigated by determining proximate analysis, syneresis, viscosity, texture, color change, storage time, microbial count, and sensory attributes to evaluate the quality during 15 days of storage. The results reported that pH levels decreased for both S1 and S3, while S2 showed an increasing trend from Day 1 to Day 15. Viscosity and syneresis increased from Days 1 to 15 in S1, S2, and S3. Moreover, assessment of storage stability showed significant changes (p < 0.05) in the microbial count for S1 (7.89–4.98 CFU/mL), S2 (2.88–9.68 CFU/mL), and S3 (1.39–7.09 CFU/mL) from Day 1 to Day 15. The puncture force test reported that S1 showed a decreasing trend while S2 and S3 showed an increasing trend. The color attributes also showed a rising trend across all LBC samples. For sensory evaluation, LBC prepared using green gram showed the highest scores, particularly in appearance, texture, and color. Overall findings concluded the potential of lentil milk as a suitable ingredient for plant‐based soft cheese production, offering a new nutritious option for consumers with dietary preferences or restrictions.

Development of technology production of soft cheese "Mozzarella" on the basis of goat's milk

Among variety of food products, cheeses occupy one of the leading places. It is a concentrated protein product that is easily absorbed by body and has good organoleptic properties. The purpose of research is to develop technology for the production of soft cheese "Mozzarella" based on the optimal ratio of dairy raw materials (cow's and goat's milk) and enriched by food additive - paprika. Soft cheese product "Mozzarella" made from 50 % goat's milk: 50 % cow's milk became the best example. Standard and generally accepted research methods were used in work in accordance with technological scheme and taking into account latest achievements of science and technology. Physico-chemical indicators of finished products are presented. An x-ray spectroscopic analysis of the composition of chemical elements of soft cheese "Mozzarella", made in ratio of goat and cow milk, with addition of paprika, was carried out. The results of research showed that soft cheese contains many macro- and microelements. The product is rich in valuable proteins, vitamins and minerals, such as calcium - 27.21%, phosphorus - 18.80 %, and has high nutritional value. The implementation of the proposed technology in production allows to obtain products oriented to the domestic market. The developed cheese "Mozzarella" expands range of products, has increased nutritional and biological value, improves organoleptic and functional properties of product.

Биотехнология производства мягких сыров из смеси коровьего и козьего молока с функциональными ингредиентами

The aim of this research is to develop a biotechnology of soft cheeses with func-tional ingredients based on a mixture of cow’s and goat’s milk taken in a ratio of 60:40, subjected to acoustic cavitation at 75 kHz and an exposure time of 17 min. To achieve the research aim, the tasks of selecting and determining the number of functional ingredients, determining the technological parameters of the production of soft cheeses with their use were solved. As a result, the biotechnology of two types of soft cheeses «Dieticheskij» and «Funkcionalnyj» has been developed. In the biotechnology of soft cheese «Dieticheskij», a complex preparation «Bivestin-lacto» containing cultures of probiotics Bifidobacterium longum MS-42, Lactoba-cillus plantarum 8PA-3 and dietary fiber «Citri-Fi» of medium grinding was used as a functional ingredient. Soft cheese «Funkcionalnyj» is enriched with a biocomponent containing probiotic cultures of Lactobacillus acidophilus La-5, Lactobacillus delbrueckii subsp. Bulgaricus, Bifidobacterium lactis, Streptococcus thermophilus, as well as «Selexen» – a source of selenium, «Curcumin» in micellar form and dietary fiber «Citri-Fi». Their organoleptic, chemical, microbiological parameters, as well as nutritional, energy value and shelf life have been determined.

Technological parameters for the production of soft cheese depending on the linear origin of cows

Relevance. One of the important products in the diet of Russian citizens is milk. In addition, it is not only a food product, but also a raw material for the dairy industry, from which a wide range of dairy products, including cheeses, is produced. Dairy cattle, in particular cows, are used for production. The study of the suitability of milk of a new genetic formation of the Middle Urals zone for cheese production is of both scientific and practical interest.The aim of the work is to study the influence of the linear origin of cows on technological parameters in the production of soft cheese and its quality.Results. As a result of the research, it was found that in the manufacture of «Adyghe cheese» according to GOST 32263 the best quality was a clot from the milk of cows of the Montvik Chieftain line. To obtain it, less calcium chloride and whey were spent than in the manufacture of cheeses from the milk of cows of other Holstein lines. In milk from cows of this line, the duration of operations for the formation of a clot and work with it, as well as for self-pressing, were shorter. The introduction of rennet improves the clot and reduces the duration of self-pressing, which has a positive effect on the quality of the product, the efficiency of using milk components, such as protein and fat, has increased. Cheeses obtained from the milk of cows of this group were distinguished by higher levels of fat in dry matter, fat and protein per 100 g of the product and better nutritional value.

Study of the influence of dairy raw materials by seasons of the year on technological parameters in the production of soft cheese

Relevance. Milk and milk products are key food products in Russia. The main raw material for the production of cheese as an important component of the diet of citizens is milk, the main source of which is cattle. The Holshire breed is common in the Urals. Studying its features and improving the quality of milk (and therefore dairy products) is an urgent task for the agro-industrial complex of Russia.Methods. The purpose of the work is to study the influence of dairy raw materials by seasons on technological parameters in the production of soft cheese.Results. As a result of the research, it was found that the best quality was a clot from cows' milk for the 3rd and 4th lactation. To obtain it, less calcium chloride and whey were spent than in the manufacture of cheeses from cows' milk according to the 1st and 2nd lactation. It should also be noted that the duration of operations for the formation of a clot and work with it, as well as for self-pressing, was shorter in cows' milk for the 3rd and 4th lactation. In the manufacture of «Adygeisky» cheese on the other side of the enterprise, due to the introduction of rennet, the clot improved and the duration of self-pressing decreased, which had a positive effect on the quality of the product. The peculiarities in the manufacture of fresh «Amateur» and «Table» cheeses have been established, namely, certain differences in some technological operations, their duration and quality indicators of the clot and the separated whey. Thus, milk differed in the consumption of calcium chloride, lactic acid starter culture and rennet. The lowest consumption of these components turned out to be in the manufacture of cheese from milk of age-and-age cows. The milk of cows of the Holstein breed of the Ural selection is suitable for processing into soft cheeses regardless of the season of the year. However, the best indicators of technological properties are found in the milk of age-and-age cows for the 3rd and 4th lactation.

The research and development of resource-saving technology for the production of soft cheese from whey

The main strategy of the state policy in the nutrition is the natural products production that helps to reach the daily needs for nutrients, as well as the development and intensification of resource-saving technologies. It has been established that the production of cottage cheese and cheese has increased in Kazakhstan, therefore, the volume of whey, which is a waste product, has also increased. However, only 10% of the whey is recycled, and the rest is drained into wastewater, harming the environment. At the same time, it was established that whey is a valuable biological raw material. The most rational solution to this problem is the processing of whey, using modern methods, research and development of technology for low-calorie and functional foods based on whey. The purpose of this work is to research and develop modern methods of deep processing of whey and the production of natural low-calorie functional foods based on whey. Soft cheese from whey was selected as the studied products. The obtained samples of whey cheese were studied by composition, their energy value and amino acid composition were determined. According to the data obtained, it is possible to judge the usefulness and quality of the cheeses studied.

Исследование возможности применения осадочной молочной мелассы в производстве мягких сыров

Исследование возможности применения осадочной молочной мелассы в производстве мягких сыров

Optimisation of soft cheese production conditions using papain as a plant-based enzyme by response surface methodology (RSM)

As the demand for cheese products increases, rennet enzyme supplied for cheese production is reduced due to the limited availability of ruminant stomach. In some countries, microbial coagulants have not been accepted for regular cheese manufacture because they are believed to result in a reduced yield and a lower quality product. Therefore, plant-based enzymes are one of the alternatives for animal-based enzyme substitution. Papain enzyme is chosen due to its capability of coagulating milk as it is a proteolytic enzyme. This study aimed to optimize the yield and viscosity of soft cheese by papain using response surface methodology (RSM) and to determine the physicochemical and textural properties of soft cheese. Experimental design was generated using RSM by MINITAB software version 19 with three selected variables including papain concentration (0.2 – 1 U/g), incubation time (1 – 5 hrs) and incubation temperature (30 – 50oC). The optimum condition for yield and viscosity of soft cheese was achieved at a papain concentration of 0.26 g, incubation time of 1.30 hrs and incubation temperature of 34.82oC, with the predicted yield and viscosity of 11.78 % and 4.77 Pa.s, respectively. The optimum condition was verified with the yield and viscosity obtained was 12.60% and 4.67 Pa.s, respectively. Since there was no significant difference (p>0.05) between the predicted and verified yield and viscosity values, thus it indicates that the predicted optimum condition by RSM can be accepted. Characterization of soft cheese produced using papain enzyme at optimum condition was also determined and compared with commercial soft cheese. There is a significant difference between these cheeses in terms of their physicochemical characteristics.

Effect of the recombinant chymosins of different origins on the quality and shelf life of soft cheeses

The effect of the type (bovine chymosin (Chy-max Extra), camel chymosin (Chy-max M), and modified camel chymosin (Chy-max Supreme)) and applied dose (1500, 2500, or 3500 IMCU/100 kg of milk) of milk-clotting enzyme (MCE) on the proteolysis degree, microstructure, rheological and sensory properties of Crescenza soft cheese was studied. The proteolysis degree of cheeses was directly proportional to the general proteolytic activity (PA) and dose of the MCEs added into milk during the cheese production. With an equal dose of the MCEs added into milk, the highest level of proteolysis was noted in the cheese options produced with recombinant bovine chymosin (Chy-max Extra). There were no statistically significant differences (p > 0.05) in the proteolysis degree between the cheese options made with the same doses of the camel chymosin (Chy-max M) and modified chymosin (Chymax Supreme). After 21 days of storage, the cheeses with Chy-max Extra MCE had the most plastic consistency, while the cheeses with Chy-max Supreme MCE had the hardest and most elastic one. Cheeses produced with Chy-max M MCE occupied an intermediate position in terms of consistency density. Recombinant MCEs based on camel chymosin (Chy-max M) and modified chymosin (Chy-max Supreme) with low level of PA, may be recommended for use in the production of soft cheeses. This will extend the shelf life of cheeses by slowing-down the plasticization rate of their consistency.

Lacticaseibacillus paracasei KC39 Immobilized on Prebiotic Wheat Bran to Manufacture Functional Soft White Cheese

In the current study, probiotic Lacticaseibacillus paracasei KC39 was immobilized on wheat bran as a carrier. The immobilized synbiotic biocatalyst was freeze-dried and used as an adjunct during the production of functional soft white cheese. Free freeze-dried Lc. paracasei cells as an adjunct and a control cheese with a commercial starter were used for comparison. In addition to a fiber content of 1.12%, the functional cheese made using the synbiotic biocatalyst showed higher cell viabilities in the gastric and intestinal phases as well as an enhanced microstructure and favorable sensory characteristics. The presented immobilization method could be applied to the production of soft cheese and other functional food products for the stabilized delivery of both probiotics and dietary fibers.

Effect of the recombinant chymosins of different origins on production process of soft cheese

The effect of milk-clotting enzymes (MCE) with different milk-clotting activity (MCA) and proteolytic activity (PA) based on recombinant calf chymosins (Chy-max® Extra: MCA=554 IMCU/g; PA=0.71 UA/g), camel (Chymax® M: MCA=904 IMCU/g; PA=0.68 PA units/g) and “modified” chymosin (Chy-max® Supreme: MCA=912 IMCU/g; PA=0.26 PA units/g) on the duration of milk coagulation, the composition of whey and fresh cheeses in the production of soft cheese of the Italian type Crescenza at a dose of MCE equal to 1500, 2500 and 3500 IMCU per 100 kg of milk was studied. With an equal introduction dose, the shortest average duration of curd formation is noted for Chy-max Supreme MCE (15.0–27.5 min), long one — for Chy-max M MCE (17.0–31.0 min), and the longest one — for MCE Chy-max Extra (18.0–35.5 min). There was no statistically significant effect (p<0.05) of the type and dose of MCE on the total duration of cheese processing, as well as on the content of fat, protein and dry matter of whey. The type and dose of MCE had an impact on the properties of fresh cheeses: cheese options produced with the maximum dose of Chy-max Supreme had a statistically significant (p><0.05) higher average dry matter content (49.61%) than cheese options made with minimal doses of MCE (47.64–47.91%).>< 0.05) of the type and dose of MCE on the total duration of cheese processing, as well as on the content of fat, protein and dry matter of whey. The type and dose of MCE had an impact on the properties of fresh cheeses: cheese options produced with the maximum dose of Chy-max Supreme had a statistically significant (p<0.05) higher average dry matter content (49.61%) than cheese options made with minimal doses of MCE (47.64–47.91%).> <0.05) of the type and dose of MCE on the total duration of cheese processing, as well as on the content of fat, protein and dry matter of whey. The type and dose of MCE had an impact on the properties of fresh cheeses: cheese options produced with the maximum dose of Chy-max Supreme had a statistically significant (p<0.05) higher average dry matter content (49.61%) than cheese options made with minimal doses of MCE (47.64–47.91%).><0.05) higher average dry matter content (49.61%) than cheese options made with minimal doses of MCE (47.64–47.91%).

Technological approaches in the production of soft cheeses using the milk of cows of the red-mottled breed of the Voronezh type of organic production

The main task of dairy cattle breeding is to increase the productivity of cows, which is closely related to the characteristics of processed raw materials and the expansion of the range of produced cheeses. The aim of the study is to study the influence of the genetic potential of the red-mottled cattle breed on the technological properties and cheese suitability of milk. The results of studies on the effect of the enzyme – probiotic additive "Rumifit" – on the chemical composition and amino acid balance of the milk of the red-mottled breed of cows of the Voronezh type are presented. The production of soft cheeses was from three groups of animals. The 1st group (control) received a standard feed ration, accepted in the conditions of LLC "Bolshevik". The 2nd group of animals received the enzyme-probiotic drug "Rumifit" in a dosage of 80 cm3 per animal head; the 3rd group of animals received the probiotic drug "Rumifit" in a dosage of 60 cm3 per animal head. The prospects of obtaining soft cheeses of a combined composition by including a protein concentrate of masha beans in a normalized mixture to increase their nutritional value are shown. The effect of the dosage of the mash bean concentrate on the duration of milk coagulation at different temperatures has been studied. A comparative assessment of the organoleptic and physico– chemical parameters of the obtained cheeses is presented. The conducted studies have shown that a sample of soft cheese obtained from the milk of first-calf cows receiving the enzyme-probiotic "Rumifit" in the diet at a dosage of 80 cm3 per head for 10 days with a cycle after 21 days during the entire lactation period had high organoleptic characteristics and increased nutritional value. This determines the ways of using this milk in cheese making.

The influence of adding herbal ingredients to the soft cheese «Adygeisky»

In the article, the authors are trying to prove the positive effect of adding herbal ingredients, namely white sesame flour, to the technology for developing Adygeisky soft cheese. This article presents the beneficial properties of white sesame flour when added to the production of soft cheeses. It has been established that this plant component has a beneficial effect on the body, being a good prevention means. This allows concluding that the addition of vegetable raw materials has prospects for further study and implementation in the production of soft cheeses.

Influence of milk-clotting enzymes of animal and microbial origin on the quality and shelf life of soft cheeses

A comparative test was carried out for milk-clotting enzymes (MCE) of animal origin (Naturen® Extra), microbial origin (Marzyme®) and MCE based on recombinant camel chymosin (Chy-max® M) in the production of soft cheese “Lyubitelskiy”. By the end of the shelf life of the cheeses (12 days at a temperature of 3 ± 1 °C), differences were noted in the degree of proteolysis (DP) and the value of the complex modulus G*, which were the following ones for cheeses produced with MCE of the brands: Naturen® — DP = 17.86 ± 0.24%; G* = 4164 ± 587 Pa; Marzyme® — DP = 17.98 ± 0.49%; G* = 4581±786 Pa; Chy-max® M — DP = 9.85 ± 0.63%; G* = 7949 ± 1157 Pa. Cheeses made with Chy-max® M MCE had a denser texture than cheeses made with MCE of Naturen or Marzyme, which did not differ significantly in consistency. In the studied cheeses, the severity of the bitter taste was proportional to the content of water-soluble peptides with a mass of 0.5–3 kDa. Cheeses with Marzyme® MCE had a more intense bitterness than cheeses with Naturen® MCE. There was no bitter taste in cheeses produced with MCE of Chy-max® M. It was concluded that in the production of soft cheeses, recombinant camel chymosin can be used to increase the shelf life, and MCE of microbial origin can be recommended to replace more expensive MCE of animal origin.

STUDYING THE INFLUENCE OF THERMAL AND ACIDIC FACTORS ON EFFICIENCY OF THERMOACID COAGULATION OF PROTEINS IN THE PRODUCTION OF SOFT CHEESES

The article presents the results of research to study the influenceof thermal and acidic factors on the efficiency of thermoacid coagulation of proteins in the production of soft cheeses. It was determined that the greatest efficiency of coagulation is achieved when using coagulants with an active acidity of (2.37±0,02) units. The optimal coagulation temperatures for the studied types of coagulants have been determined. Also, in the course of the work, the dependence of the organoleptic characteristics of the cheese on the type of coagulant was established.

The quality of red-mottled milk and the prospects of its use in the production of soft cheeses of combined composition

Milk is one of the food products necessary for the human body, as it is the main source of high-grade proteins, essential amino acids, and vitamins. In this regard, special attention is given to the assessment of milk quality indicators. Scientific research was carried out at Bolshevik LLC, Khokholsky District, Voronezh Region, in 2020 on daughter cows of red-and-white sires, which were divided into two groups according to the primary breeding records. Group I included daughters of sire 3618 of the line Vis Back Aydal 1013415, group II - daughters of sire 1008 of line Reflection Sovering 198998. Each group included 15 animals. Indicators of milk productivity and development of cows-daughters were defined from the data of the primary breeding records of the farm with the Selex program. A slight superiority of cows-daughters of the bull of the Reflection Sovering 198998 line (group II) over the daughters of group I in terms of milk yield and the mass fraction of protein and fat was established as a result of the analysis of milk production for the first lactation. Prospects for the production of soft cheeses based on cow's milk obtained from two lines of bulls - producers using classical production technology were considered. The prospects for obtaining soft cheeses of a combined composition by including mung bean protein concentrate in a normalized mixture to increase their nutritional value were shown in the work. The influence of the dosage of mung bean concentrate on the duration of milk clotting at different temperatures has been studied. A comparative assessment of the organoleptic and physico-chemical parameters of the obtained cheeses is presented in the work.

Influence of different milk-clotting enzymes on the process of producing soft cheeses

The effect of the type of milk clotting enzyme (MCE) on the duration of milk coagulation, parameters of the composition of whey and cheeses, and the output of cheeses in the production of soft cheese such as “Lyubitel'skiy” were investigated. Three brands of MCE of different origins were investigated: Marzyme® (MCE of microbial origin based on Rhizomucor miehei protease), Naturen® (calf rennet) and Chy-max® M (recombinant camel chymosin). It was established that MCEs had different ratios of milk clotting activity (MCA) to total proteolytic activity (PA). It was determined that the MCA/PA ratio, which characterizes the degree of specificity of the MCE action with regard to kappa-casein, in Chy-max M 1000 is ~7 times higher than that of Naturen and ~50 times higher than that of Marzyme. Such differences did not lead to a negative effect when using the Marzyme preparation in the production of soft cheeses. There were no statistically significant differences in the amount of dry matter loss of the curd into the whey, physicochemical parameters and output between the variants of cheeses made with the studied brands of MCE. Shorter duration of milk clotting (16.5 min) was observed with Marzyme than with MCE of Naturen (20.5 min) and Chy-max M (22.5 min). The results of the coagulation duration were explained by the stimulation of the activity of MCE of microbial origin, by the pH level of milk before coagulation (below pH 6.4). It was shown that modern MCEs of microbial origin could be recommended as a cost-effective replacement for more expensive rennet and recombinant chymosins in the production of soft and fresh cheeses.

Utility of Moringa oleifera waste as a coagulant in goat soft cheese production

Milk clotting enzyme (MCE) of Moringa oleifera from prepared seed cake (PSC) dissolved in acetate buffer pH 5.0 recorded the highest activity compared to other samples, as well as 20–40% saturation of ammonium sulfate precipitated MCE with 28.20% yield and 1.01 purification fold. The proteolytic activity (PA) of crude MCE from Moringa oleifera PSC was higher than those of partial purified MCE with 180.81 and 155.47 as MCA/PA ratio, respectively. PSC moringa MCE exhibited their optimal activity at pH 5.0 and 60 °C; it could be capable to coagulate different milk types. Also, goat soft cheeses coagulated with moringa MCE exhibited significantly (p ≤ 0.05) higher levels of water soluble nitrogen content and total sensorial scores than control cheese. It could be concluded that partial purified MCE from Moringa oleifera PSC may prove to be a good candidate in goat cheese production without any appeared defects during their storage period.

Design of systems for integrated processing of dairy raw materials in the cheese industry

For the functioning of integrated systems for processing dairy raw materials in the cheesemaking industry, it is proposed to consider the basic concepts of synthesis of production systems. In order to implement the concept of waste minimization, it is proposed to separate the industrial wastewater into flows based on the concentration and values of the main parameters, as well as to protect the cheese whey from entering the water treatment facilities and direct it for disposal. The possibilities of implementing the concepts of deep raw materials processing into a target product have been analyzed, as well as the full utilization of raw and auxiliary materials. To this end, an experimental study was performed on the extraction of protein clots and adjusting the buffer capacity of infant dairy products using cheese whey. The study results indicate the insufficient effect of extracting the protein clot from whey (5–50 %) by combining the thermal and chemical processes. It was established that the redox conditions of the medium, in terms of the Eh indicator, can significantly affect the results, in close connection with the pH parameter and the estimated value of rH2. It was found that the optimal conditions for the functioning of lactic acid microflora in the production of soft cheeses can be ensured by adjusting the Eh indicator through the introduction of whey of pH=4.4–4.6 units, Eh≤–0.1 V. Whey is introduced at the stage of dairy raw material fermentation, which creates optimal conditions for the formation of a clot until reaching rH2 in the range from −5 to –7, and increases the product output by 1.5–7 %. The results of the experimental study indicate the high potential of using whey desalinated by ion exchange in order to reduce the buffer capacity in terms of acidity and adjust the redox conditions for infant milk mixtures until achieving rH2=15.5–15.9. The research reported in this paper could be the basis for the further development of systems for the integrated processing of dairy raw materials in the cheesemaking industry

Исследование факторов, влияющих на технологию мягкого сыра из козьего молока

The subject of research. The subject of the research is the production of soft cheese from goat's milk, the features of the technology used for the said, including milk-clotting enzymes and bacterial starter cultures. The purpose of research is to analyze the quality factors and the suitability of the starter culture for the production of soft cheese from goat’s milk to ensure a high yield of finished products, to study the effect of pasteurization modes on the curdling process. Materials and methods. When conducting research on the technological parameters of the production of soft cheese, various amounts of yeast, rennet, and calcium salt were added. The goat’s milk, starter culture, enzyme and calcium chloride available on the market were used. When determining the quality parameters of milk and finished products, we used standard methods for studying sensorial characteristics, determining the content of fat, moisture and dry matter, the mass fraction of protein, density and titratable acidity. Results of research. When conducting research, the duration of cheese mass formation was 8-14 hours. As the amount of added additional raw materials increased in each cheese sample, a decrease in the duration of the formation of the curd mass and the formation of a clot of different consistency were observed. The article also presents the results of studies of sensorial, physical and chemical parameters of samples of the finished soft cheese, describes the technological processes of the production of soft cheese from goat’s milk and the results of studies of factors affecting the quality of products. In particular, the technological parameters of obtaining soft cheese from goat’s milk, the procedure for pasteurization of the milk were studied, the optimal amounts of bacterial yeast, rennet and calcium chloride necessary for the production of cheese mass were determined, the effective concentration values of the enzyme and yeast that improve the physical colloidal properties of the protein clot were determined, these reducing the yield of dry matter during processing, increasing the output of finished cheese, the data on their impact on product quality is also provided. The benefits of the soft cheese made from goat's milk are due to the efficient use of raw materials, proper nutritional value and high yield of finished products. Sensorial, physical and chemical characteristics of ready soft cheeses have been studied. According to the results of the study, a sample of soft cheese from goat's milk was selected that fully meets the regulatory documents, without cheese defects in terms of physical and chemical parameters, fat content, moisture content, salt content, as well as sensorial properties. Scope of research results. The results of the research will be used to improve the technology for the production of milk products, namely, soft cheese from goat’s milk, to improve the food safety and consumer properties of the specified product.