The problem of balanced nutrition is one of the most important social problems in our time. In the context of changes in population nutrition and protein deficits, increasing attention is being paid to increasing the use of protein resources for nutritional purposes, including the creation of new products. The value of such products is determined not only by the amount of protein, but also by its quality. Goat's milk is rich in casein and albumin, which contain important amino acids for the human body. Soft-ripened cheese based on goat milk is characterized with high nutrition and biological value, as well as, nutrient availability. Peculiarities of fractional composition of casein of goat milk determine the necessity of searching for methods of adjusting the technological properties of milk during production of cheese. The studies have substantiated feasibility of using spices -turmeric, ginger and fenugreek in the technology of soft-ripened cheese based on goat milk. It is proved, that adding these spices in the dry state with the particles sized up to 0.4 mm to a normalized mixture before thermal conditioning in amount of 1.0 ±0.1% reduces the indicator of active acidity of normalized mixtures and amount of whey, excreted in the course of processing, by an average of 0.2 рН, provides formation of a more dense clot, speeds up the excretion of whey and increases the product yield by an average of (5.0 ±0.2%). The formation of a dense clot in the control sample occurred within 60 min, while in the model specimens containing 1% of spices in the dry state -in 45 minutes and hydrated -in 50 minutes. Such a technological effect is apparently associated with adsorption of the components of spices on casein micelle surface and, as a consequence, with reducing their surface potential and subsequent aggregation. The quality indices of goat's soft cheese made from goat's milk with spices for at least 5 days at temperature (4 ±2 °С) and relative humidity (85 ±5%) were established.

Introduction. The purpose of research is analysis the chemical composition, nutritional value and technological properties of goat milk as a potentially promising raw material for the production of soft cheeses. Materials and methods. Object of researchfullcream goat's milk as raw material in production of rennet soft cheese. Results and discussion. Biochemical and technological properties of the unique qualities of goat milk are just barely known and little exploited, especially not the high levels in goat milk of short and medium chain fatty acids, which have recognized medical values for many disorders and diseases of people. The new concept of tailor making foods to better fit human needs has not been applied to goat milk and its products so far. One of the promising areas is the production of soft cheese. Today, soft cheese technologies have been developed to use increased amounts of bacterial preparations and rennet; addition of organic acid solutions, ultrasonic treatment of milk or its concentration by ultrafiltration. By the number of developments that implement the principles of food combinatorics, priority is given to the production of combined products in which raw materials of animal origin are combined with plant components. In the technology of soft cheeses used vegetable crops in the form of dried powders, legume products, extruded flour from the embryos of chickpea seeds, amaranth flour. The potential for the development of goat milk-based soft cheeses production corresponds to two trendsproduct value due to the usage of biologically valuable raw materials and resource-saving and have the increase direction of industrial volumes of goat milk processing and the development of new technologies. Conclusions. Usage of spices will improve and diversify the taste and aromatic properties of goat milk cheeses, enrich them with a complex of biologically active substances, increase the yield of products and increase their stability during storage.

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