А.А. Varankina suggested a way to improve the technology of yogurts and solved
the problem of improving their biochemical composition with the help of a preparation
of water-soluble food "Beatviton" with vitamins C and E, which is made according to
the requirements of TU 9146-007-23109857-99 by Poly-synthesis LLC. The drug
contains microbiological β-carotene, α-tocopherol (vitamin E) and ascorbic acid
(vitamin C) in an amount corresponding to 20.0 mg / g; 5.0 mg / g and 2.5 mg / g of
solution. This liquid (from orange to red) is easily mixed with water systems [9].
The closest to the solution of the problem of improving the quality of goat's milk
cheese is the biotechnology of cheese sour milk "Special", developed by T.M.
Ryzhkovaya During the production of cheese, the correlation between individual
leaven, capable of providing the required characteristics of the product (leveling the
taste and smell of zhiropt goats) is clarified. For this purpose, four variants of goat's
dairy cheeses with different combinations of sows as the main species, Lactococcus
sp., And auxiliary monocultures (Propionibacterium sp. And Lb. acidophilus) were
made in the following ratios: with lactococcus, propionic acid bacteria, acidophilic
lactic acid chopsticks: D.1 - 50:30:20; D.2 - 60:30:10; D.3 - 60:25:15; D.4 - 55:25:20.
It was found that the cheese samples did not differ by fat content, but the titrated
acidity of the experimental samples was higher than in the control, in addition, they
felt a sharp metallic taste. The highest titrated acidity was observed in experimental
variant D.2 of dairy cheese with a ratio between the leaven 60:30:10 - 200 ° T. This
level of titrated acidity and taste sensation is unacceptable, so the L. acidophilus culture
was replaced with L. delbrueckii ssp. Bulgarian [12].
The said shows that the lack of biotechnology of the above type of cheese is a
high cost of labor and time for the preparation of certain three types of fermentation
microflora and the addition of combinational combinations. In addition, a high level of
titrated acidity leads to a defect - excessive acidity of the product and foreign flavors.
The purpose of the paper is to substantiate the method of improving the quality of
soft goat's granular cheese (further-cheese "Road") under the influence of leaven
enriched with the preparation "Beatviton" (hereinafter - the preparation).
To achieve this goal, the following tasks were set:
1. Intensify the process of lactic fermentation of lactose, which contributes to
reducing the time of formation of a clot in wheat germ on goat's milk enriched with the
drug, as well as in the experimental batch of cheese "Road" with its use; increase the
yield of the finished product from 100 kg of goat milk.
2. Determine the effect of the drug as part of the transplant laboratory leaven on
changes in the physical and chemical composition of the experimental sample of the
cheese "Road".
3. Determine the changes in the content of low molecular weight fatty acids in
experimental batches of "Road" cheese, which occurred under the influence of a
- 89 -