Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

Investigation of the Effect of Technological Processing on the Quality of Goat's Milk Cheese

Аinur Matibayeva^1*, Bagila Jetpisbayeva¹, Nurshash Zhexenbay¹, Raushan Izteliyeva², Gaukhar Kuzembayeva¹ and Karlygash Abdiyeva¹

¹Department of Food Technology, Almaty technological university, Almaty, Kazakhstan.

²Department of Technology of bread products and processing industries, Almaty technological university, Almaty, Kazakhstan.

Corresponding Author Email: matibayeva.ainur@bk.ru

Abstract:

In this article, the possibility of using goat's milk in the production of cheeses is investigated and justified. In order to improve the functional and technological properties of cheeses, the influence of technological processes on the quality indicators of cheeses has been studied. Taking into account the conducted research and practical experience, it is advisable to carry out the maturation of thermized goat's milk at 65°C, followed by its pasteurization at 72-75°C. The use of partial salting of cheese in grain in an amount of 0.5-0.7 kg of table salt per 100 kg of milk increases the moisture content of the product by 2.2-2.8%, provides a more uniform salting of cheese heads and reduces the duration of salting by 1-2 days. Reducing the duration of salting, maturation in brine and carrying out brine-free storage of cheeses helps to reduce the content of sodium chloride to 4-5% versus 6-7% in control. Thus, it was found that reducing the duration of salting brine cheeses in brine 20-22% concentration to 4-5 days instead of 20-30 and carrying out without brine maturation increases the moisture content in the finished product by 2.5-3.5% and reduces the salt content by 2.0-2.5%, which intensifies the process of cheese maturation. Production modes have been optimized and the expediency of using bacterial starter culture and a preparation for brine cheeses consisting of salt-resistant strains of mesophilic lactic acid streptococci and L.casei sticks has been proved. This makes it possible to intensify microbiological and biochemical processes and accelerate the maturation of cheeses by 2 times.

Keywords:

Functional Properties; Goat Milk; Milk Processing; Nutritional Value; Technology

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