exposure of 30 minutes) to a short-term (at a temperature (95 ± 2) ° С for 20 s). The
possibility of masking a specific "goat flavor" during the fermentation has been
revealed [3;4].
In goat and sheep milk, five fatty acids (C
10: 0
, C
14: 0
, C
16: 0
, C
18: 0
and
C
18: 1
) account for more than 75% of the total amount of fatty acids. To metabolic-
valuable short and medium-chain fatty acids in goat, sheep and cow's milk are capron
(C
6: 0
) (2.9%, 2.4%, 1.6%), caprin (C8: 0) (2.6%, 2.7%, 1.3%), caprilov (C
10: 0
) (7.8%,
10.0%, 3.0%) and lauric (C
12: 0
) (4, %, 5.0%, 3.1%), that is, in sheep and goat milk
they are much more than in cow's milk [5].
The presence in goat's milk of these fatty acids causes it and in products of its
processing the appearance of a specific "tart" taste and odor of zhiropt.
In goat's milk, vitamin A is found at 50-200% more than in cow's milk. This is
explained by the fact that carotene, which is contained in feed, is more effective in
goat's organism than in the cow's body, transformed into vitamin A. This is very
important for feeding babies whose shields are not well developed. This gland
determines the degree of conversion of carotene to vitamin A and its digestibility. Due
to the absence of β-carotene in goat's milk, it has a white color. In consumers of dairy
products, this color is associated with the mechanical removal of fat from it, and the
characteristic taste and smell of goat's yogurt for the majority of the population is
unpleasant [6;7].
Proceeding from many years of experience of the specialists of ECO KOM, the
issue of production of cottage cheese "Cottage cheese" ("grain cheese") is becoming
more and more relevant for dairy processing enterprises. For qualitative sowing of a
mixture of milk it is suggested to use milk-enzyme preparation (MFP) - renin, but as a
leaven-lactic acid sticks of the Bulgarian laboratory "Lactin" [10].
Cottage cheese cheese varies according to their cooking technique, fat percentage,
odor (diacetyl and acetaldehyde), taste (fresh or salty), hardness, smoothness, sticky,
and grain size. When buying this type of cheese, consumers prefer a product with high
organoleptic characteristics and a more plastic grain texture samples of «Cottage
cheese» [11].
Analysis of recent research and publications.Let's consider the research
development of the improvement of commodity characteristics of dairy products. In
particular, the authors of the patent (Pat. LT98135-1999-06-25, Lithuania, IPC
A23C19 / 076 Cheese from goat milk) improve the biochemical composition of goat
cheese and change the white color to white with a yellowish tinge, introducing
carotenogen additive into it ( E160), carotene extract, or (in the manufacture of salty
and sweet cheeses), various types of food additives (nuts, carrot juice, chocolate, cocoa
powder, etc.) in an amount from 0.1% to 1.5% by weight % [8].
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