The main aspects of technologies of production of soft goat milk cheese
Journal Title: «Таврійський науковий вісник» - Year 2016, Vol 96, Issue
Abstract
The article analyzes the state of goat breeding on different continents of the world. It presents the dynamics of production of cheese from goat's milk in Ukraine. Special attention is paid to a high biological value, better digestibility and hypoallergenic properties of both goat's milk and its products. The main technological operations of the production of soft goat milk cheese with dietary properties are considered in detail. The study proposes to use fruit and berry fillers in the formulation of goat cheese for the purpose of improvement of taste and smell, and enrichment with biologically active substances, vitamins, organic acids and pectin. A flow diagram of processing sea-buckthorn and blackcurrant fruits for their use in combined dairy products is provided.
Authors and Affiliations
І. П. Завальнюк
Keywords
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