Technology of soft cheese from milk of the farm animals

Resumo

Organoleptic and chemical indices of the milk received from the goats of the zaanneskaya breed and Simmental breed cows in the households in the suburbs of Barnaul were studied. Special attention was paid to the protein level in the milk of farm animals and the fat:protein ratio. The results showed that the conclusion could be made about cheese suitability of goat milk. The technology of a new kind of cheese from goat milk and compositions of goat and cow milks is outlined in the article. The scheme for production of the new type of cheese was worked out.