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

RSAU – MAA named after K.A. Timiryazev, Moscow, Russia

^* Corresponding author: 89165841852@mail.ru

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.