Perspective the use of goat milk in the production of soft milk cheeses

Abstract

Introduction. The purpose of research is analysis the chemical composition, nutritional value and technological properties of goat milk as a potentially promising raw material for the production of soft cheeses. Materials and methods. Object of researchfullcream goat's milk as raw material in production of rennet soft cheese. Results and discussion. Biochemical and technological properties of the unique qualities of goat milk are just barely known and little exploited, especially not the high levels in goat milk of short and medium chain fatty acids, which have recognized medical values for many disorders and diseases of people. The new concept of tailor making foods to better fit human needs has not been applied to goat milk and its products so far. One of the promising areas is the production of soft cheese. Today, soft cheese technologies have been developed to use increased amounts of bacterial preparations and rennet; addition of organic acid solutions, ultrasonic treatment of milk or its concentration by ultrafiltration. By the number of developments that implement the principles of food combinatorics, priority is given to the production of combined products in which raw materials of animal origin are combined with plant components. In the technology of soft cheeses used vegetable crops in the form of dried powders, legume products, extruded flour from the embryos of chickpea seeds, amaranth flour. The potential for the development of goat milk-based soft cheeses production corresponds to two trendsproduct value due to the usage of biologically valuable raw materials and resource-saving and have the increase direction of industrial volumes of goat milk processing and the development of new technologies. Conclusions. Usage of spices will improve and diversify the taste and aromatic properties of goat milk cheeses, enrich them with a complex of biologically active substances, increase the yield of products and increase their stability during storage.

Optimization of production of the fermented milk beverage based on Tibetan kefir grains

“…The enrichment of dairy products with natural ingredients, containing a considerable amount of essential nutrients, is used to develop the technology of fermented milk products. Spirulina, chickpea, St. John's wort, tarragon, mint, sage, stevia, chili pepper, black pepper, cinnamon, allspice, thyme, cumin and many others are used as additives [25][26][27][28][29]. Use of these spicy and aromatic additives improves and diversifies the taste and aromatic properties of fermented products, enrich them with biologically active substances, increase their stability when stored.…”