Technology of soft cheese from a mixture of milk of farm animals

Abstract

The article presents data on the results of theoretical and experimental studies on the selection of raw materials and components of the formulation of a new type of functional soft cheese based on a mixture of milk of farm animals (goat, sheep). The results of the study of organoleptic, physico-chemical and structural-mechanical parameters of cheese dough and cheese dough with different concentrations of biologically active functional additive "Vetoron"are described. The updated technological process of production of a new type of soft cheese from a mixture of goat's and sheep's milk for functional nutrition is also presented.

Keywords

• milk of farm animals
• cheese making
• rennet
• cheese mass
• cheese grains
• molding
• soft cheeses