Evaluation of the quality of brynza cheese from a mixture of dairy raw materials
Abstract
Natural cheeses are especially important for providing a person with complete nutrition. Cheeses are characterized by high nutritional value, since all the nutrients and biologically active substances of milk are contained in them in a concentrated form. Brynza is the most popular salted cheese in Ukraine. The quality of cheeses depends on many factors, but first of all, on the quality of raw materials. Milk from different types of farm and animals is used in cheese making. Salted cheeses are the high-quality protein food product with high organoleptic indicators, nutritional and biological value. The article substantiates the use of cow's and goat's milk and their mixtures in the production of cheese in order to improve its quality and expand the assortment of cheeses. The organoleptic and physicochemical parameters of raw milk were studied. Samples of cow's and goat's milk according to organic indicators meets to the current regulatory documentation. When preparing mixed compositions from milk, their chemical composition and physicochemical parameters were determined. The results showed that with increasing the amount of cow's milk in the mixture, the content of fat, protein, and dry skimmed milk decreases. According to the rennet sample, the raw material belongs to the 1st class and meets the requirements of syrupiness. It was established that all samples of cheese according to organoleptic indicators meet the requirements of DSTU and have high points according to the point system for evaluating cheeses. It was determined that cheese made from cow's milk has a more pleasant smell and taste, and cheese made from goat's milk has a better consistency. Brynza made from a mixture of cow's and goat's milk in a ratio of 50:50 had the best organoleptic indicators – a white color with a creamy shade, a slightly piquant taste of goat's milk and a salty taste without excessive odors and aromas. It was established that with an increase in the percentage of goat milk to 70 %, the aftertaste and aroma of goat milk was expressed too strongly.
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