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

Туганова, Б. С.; Isaeva, K. S.; Кажибаева, Г. Т.

doi:10.48184/2304-568x-2021-1-26-32

Cited by 1 publication

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“…The following paper presents data on the results of theoretical and experimental research on the selection of raw materials and components for the recipe of new type of functional soft cheese based on mixture of milk from farm animals (goat, sheep) [13].…”

Section: Literature Reviewmentioning

confidence: 99%

Development of technology production of soft cheese "Mozzarella" on the basis of goat's milk

Orymbetova,

Kassymova,

Orymbetov

et al. 2023

jour

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Among variety of food products, cheeses occupy one of the leading places. It is a concentrated protein product that is easily absorbed by body and has good organoleptic properties. The purpose of research is to develop technology for the production of soft cheese "Mozzarella" based on the optimal ratio of dairy raw materials (cow's and goat's milk) and enriched by food additive - paprika. Soft cheese product "Mozzarella" made from 50 % goat's milk: 50 % cow's milk became the best example. Standard and generally accepted research methods were used in work in accordance with technological scheme and taking into account latest achievements of science and technology. Physico-chemical indicators of finished products are presented. An x-ray spectroscopic analysis of the composition of chemical elements of soft cheese "Mozzarella", made in ratio of goat and cow milk, with addition of paprika, was carried out. The results of research showed that soft cheese contains many macro- and microelements. The product is rich in valuable proteins, vitamins and minerals, such as calcium - 27.21%, phosphorus - 18.80 %, and has high nutritional value. The implementation of the proposed technology in production allows to obtain products oriented to the domestic market. The developed cheese "Mozzarella" expands range of products, has increased nutritional and biological value, improves organoleptic and functional properties of product.

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Section: Literature Reviewmentioning

confidence: 99%