rational dose of the drug (β-carotene), compared to control.
4. Provide in the experimental version of the leaven enriched with the preparation,
and in the cheese "Road", made with its use, improvement of organoleptic parameters
(leveling the taste and smell of goat's zhiropt, change of white to white and yellow.
5. Determine the stimulating effect of the drug "Beatwaton", aimed at increasing
the number of fertilising microflora.
Presentation of the main research material. To improve the organoleptic
characteristics of cheese on goat's milk, we have proposed a method for preparing
leaven for the production of cheese «Road». To do this, samples of goat's milk were
taken for the preparation of starter (Table 1).
Table 1 Physico-chemical composition of goat's milk used for the preparation
of starter
Indicator
Value
Mass fraction of content, %
86.8±4.4
Mass fraction of protein,%
2.9±0.2
Mass fraction of fat,%
3.7±0.2
Titratable acidity, °Т
15.0±0.8
Number of somatic cells, thousands / cm
3
50.0±2.5
From the data presented in table 1, it is clear that the physico-chemical indicators
of goat milk meet the requirements of the current State the standard of Ukraine for
milk that is procured (DSTU 7006: 2009 "Goat's milk. Raw materials. Technical
conditions"). The standard is developed by I.I. Dmitrenko and T.N. Ryzhkova.
The control list of the leaven for the “Dorozhny” sir was prepared by the
authorities of regulatory documents [13].
A prototype of the starter was prepared for the proposed method of
production. To do this, up to 2 dm 3 of goat whole milk or skim milk sterilized and
cooled to room temperature portions of milk in a flask heat-resistant glass made a
portion (1 g) of dry bacterial concentrate CMT for soft cheese (previously diluted in a
small amount of milk), 11 cm3 (0.04-0.05 mass%) of the drug and 300 mg MPA -
Fromasi. All components were thoroughly mixed, placed in a thermostat and kept at a
temperature of (26 ± 1) ° C for 12-14 hours until a dense clot was formed with an
acidity of 70-75 ° T [14]. It was established that the time of formation of a dense clot
in experienced one a sample (Е) of the leaven, enriched with 0.05% of the preparation,
was 2 hours less compared to the same indicator in (С) control. In particular, in the
control sample a clot was formed in 13 hours, and in the experimental one - in 11 hours.
The physicochemical parameters of the two above-mentioned starter samples,
manufactured according to the known production scheme and improved by us, are
presented in Table 2.
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