The technology of the soft cheese on the base of the milk produced by the goats in the Altai region

The article formulates a problem concerning the importance of milk products, and, above all, rennet cheeses: hard, semi-hard and soft in the organization of healthy nutrition and the dynamics of the development of their production in Russia. The development of goat production and the organization of industrial processing of goat milk have been particularly noted as a new trend. The purpose of the study was to develop a soft cheese technology based on the milk received from the goats of the Zaanenskaya breed in the Altai Territory. Comprehensive studies of goat milk indicates the compliance of the physical-chemical indicators of goat milk with the requirements of the GOST 32940-2014 «Raw goat milk, TR» and TR TS 033/2013. In this work, modern research methods were used, the repeatability of experiments was vefold. The obtained data were processed using the computer program «Statistica 6.1». In accordance with the target, the technology of goat milk soft cheese has been developed using functional ingredients, Citri-Fi food bers and bi dobacteria-based dietary supplements. To extend shelf life the effect of packaging materials on the quality indicators of the new product was studied. The chemical composition, organoleptic, microbiological indicators and biological value of the soft goat cheese were determined.

goat breeding, goat milk, goat cheese, functional ingredients, shelf life