Prospects of sheep milk processing in the Altai Territory

The huge range of dairy products, in particular the cheeses arriving on import, the increased competition within the country puts the dairy entities in conditions of need of release on the market of high-quality new competitive products and biological value, in a consequence of what it is necessary to look for new sources of milk raw materials. The article presents the results of studies of milk of sheep of various breeds cultivated in the Altai Territory. And also the results of experimental studies of milk of sheep, goats and cows of suburban private farms in Barnaul, Altai Territory: organoleptic and chemical indicators, in a comparative aspect. Particular attention was paid to the protein content in the milk of farm animals and the «a fat ratio to protein», which led to the conclusion that cheese is ready-to-eat. Analogues of cheeses made from sheep milk are given, as well as prospects for their production in the Altai Territory.

milk of farm animals, goat milk, mass fraction of fat and protein, sheep milk, vitamins, cheese