Examination of soft cheeses made from goat's and cow's milk

Introduction. Currently, there is an increase in the number of dairy goats in our country. Goat's milk is used to produce dairy products using traditional technologies, and it is also often used in the production of various types of cheeses, and these cheeses belong to the elite category, and have a higher price compared to cheeses made from cow's milk. For farmers and small private farms, it is easiest to master the technology of soft cheeses. Based on this, it is of interest to compare two samples of cheeses from different types of milk and assess their quality. The purpose of the study. To conduct a comparative analysis of the organoleptic and physico-chemical parameters of samples of soft cheese “Hottabych” produced from cow's and goat's milk. Materials and methods. During the experiment, standard methods were used to determine the quality of raw milk and its cheese-usable properties. After receiving the finished cheese samples, the physico-chemical and structural-mechanical properties of the finished samples were studied. The taste qualities of the manufactured variants were also determined. To obtain more in-depth information on the subject of the study, the parameters of the subcutaneous serum were also studied. The studies were carried out in three repetitions. Results of the study, discussions. During the analysis of the data of the conducted study, it was revealed that a sample of cheese made from goat's milk had a better moisture-retaining ability of the clot, due to this, the yield of finished products increased by 8 %. Also, a smaller amount of dry matter by 0.6 % was transferred to the subsurface serum. Goat's milk cheese had a more delicate consistency, which confirms the value of the maximum shear stress index, which was 7 kPa less in the goat's milk sample. Conclusion. Cheese samples produced from goat's milk were distinguished by a more delicate and plastic consistency, during their production there is a more complete transition of substances from raw milk into the finished product, thereby increasing the yield of finished products.