PRODUCTION OF SEMI-HARD CHEESES FROM A MIXTURE OF GOAT'S AND COW'S MILK

The article "Production of semi-solid cheeses from a mixture of goat and cow's milk" by N. V. Romanova and E. V. Ivanova examines the problem of optimizing the production of semi-solid cheeses from a mixture of goat's and cow's milk. At the beginning of the article, the distinctive features of the physico-chemical composition of the milk of these two mammals and the influence of milk components on the technological features of cheese production are noted. The authors touch upon several important topics in their work, such as: the selection of the starter culture and the influence of the composition of the starter microflora on the organoleptic and physico-chemical properties of the finished product. Another urgent problem for the production of cheeses using goat's milk is the normalization of the mixture. At the same time, the researchers point out that skimmed cow's milk is used to normalize goat's milk. The ratio of goat's and cow's milk in the mixture was established by calculation, taking into account the protein content in goat's milk and skimmed cow's milk. The article also describes the progress of the technology of production of Maasdam cheese from a mixture of cow's and goat's milk, the experiment conducted and the results obtained. For the production of Maasdam cheese, the ratio of goat's milk and cow's skim milk in the mixture should be: goat's 75.33%, cow's skim 24.67%. The authors confirm their idea by the fact that the consumption of the mixture for the production of one kilogram of cheese is higher in the production of cheeses from goat's milk, the use of normalization of goat's milk with skimmed cow's milk reduces the consumption of the mixture per 1 kg of products by 5-10%. In this regard, N. V. Romanova and E. V. Ivanova propose their own model of the technological process. On this basis, the authors conclude that the use of mixed milk in the production of cheeses has a high potential and prospects. Thus, the article makes an important contribution to the study of the features of the technology of production of cheeses from a mixture of milk.

goat's milk, cow's milk, cheese, combination of lactic acid bacteria, cheese maturation, goat's milk cheeses

1. Пастух О.Н., Матюшенко А.В. Качество сыров из коровьего и козьего молока / О.Н. Пастух, А.В. Матюшенко / В сборнике: Материалы и методы инновационных исследований и разработок. Сборник статей Международной научно-практической конференции. 2018. С. 50-54.

2. Алимарданова, М.К. Исследование реологических свойств полутвердого сыра из козьего молока / М.К. Алимарданова, Р.Б. Мухтарханова // Educatio. - 2015. - № 9(16). - С. 19.

3. Темербаева М.В. Использование молока различных сельскохозяйственных животных для производства ферментированных продуктов / М.В. Темербаева, Н.Б. Гаврилова, Е.А. Молибога // Молочная промышленность. - 2018. - № 10. - С. 46-48.

4. Гетманец, В.Н. Производство сыров из козьего молока в условиях фермы «МАТВЕЕВЫХ» / В.Н. Гетманец, В.М. Нахапетян // Вестник Алтайского государственного аграрного университета. - 2017. - № 10. - С. 174-178

5. Петренко А.П., Медведев С.М. Особенности производства и польза сыров из корвьего, козьего и овечьего молока / А.П Петренко., С.М. Медведев // Colloquium-journal. 2020. № 10-4 (62). С. 50-52.

6. Шувариков А.С., Пастух О.Н. Технологические особенности козьего молока / Шувариков А.С., Пастух О.Н. // Сборник: ДОКЛАДЫ ТСХА. 2019. С. 528-531.

7. Гетманец В.Н. Особенности переработки козьего молока / В.Н. Гетманец // Вестник Алтайского государственного аграрного университета. 2016. № 5 (139). С. 162-165.

8. Рыбалова Т.П. Сыроделие и маслоделие: итоги 2018 г. / Т.П. Рыбалова // Сыроделие и маслоделие. - 2019. - № 1. - С. 4-8.

9. Романова Н.В., Иванова Е.В., Терентьев С.Е. Подбор заквасок прямого внесения для твердых сыров. / Н.В. Романова, Е.В. Иванова, С.Е. Терентьев // Вестник Воронежского государственного университета инженерных технологий /Proceedings of VSUET, Т. 82, № 1, 2020- С.187-193.

10. Рыжкова Т.Н., Кигель Н.Ф. Выбор заквасок для произвоства сычужных сыров из козьего молока /Т.Н. Рыжкова, Н.Ф. Кигель // Научные труды SWorld. 2015. Т. 5. № 3. С. 31-36.