Development of formulation for soft cheese based on milk from animals of different species

Abstract

One of the core branches of the Russian farming industry is the dairy industry. Cheese has always ranked first in nutritional profile and calorie count. It is high in fat, protein, minerals and vitamins. All these components are in balanced proportions and are easily absorbed by the human body. In Russia, the most consumed is cow cheese; goat cheese is also gaining popularity; in the Caucasus – goat and sheep milk cheese. Cheese made from milk of different agricultural animals each has its own quality indicators. Hence, the paper provides data on using various types of milk – cow, goat, sheep and mixtures – to produce cheese. The paper describes the objects and methods of research, the results of research experience, benchmarking and evaluation of finished cheese, physical and chemical properties and sensory characteristics. The highest content of fat, SNF and protein was found to be present in goat milk. In cheese production, bryndza cheese made from sheep milk was distinguished by a large yield, cheese from a mixture of goat and sheep milk – by the highest fat content, and sheep cheese – by protein. Taste tests concluded that consumers preferred goat cheese. Cow and sheep cheese ranked low. The maximum number of points was given to bryndza cheese made from a mixture of goat and sheep milk.

Quality indicators of traditional Bulgarian artisanal sheep’s cheese

“…Some of them have identified representatives of Enterococcus, Lactobacillus, Streptococcus, Lactococcus, and Pediococcus. The present study found no pathogenic microorganisms, which confirmed the fondings reported by some authors [2,4,5,21,22]. Other authors [5] report on artisanal cheeses in which molds and yeasts have a higher availability in the ripening process due to the penetrating air in the vessel (Tulum).…”

“…The total protein concentration of 16.44% on the 45th d of ripening increased by about 8.0% respectively for the same ripening stage; the total nitrogen increased by about 9.3%. The increase in nitrogen fractions during cheese storage has also been reported by other researchers [10,20,21], and their studies stated that those storage methods significantly affected nitrogen concentrations. The decrease in water content during ripening is related to the created biochemical processes and binding of free water in protein matrices.…”

“…The same tendency was observed in the representatives of lactobacilli, which also reduced at the end of ripening (1.1*10 3 ). Other researchers [10,21] who studied the microbial stability of similar artisanal cheeses (with a different technological production model) reported the presence of lactic acid bacteria (about 53%) belonging to the genus Enterococcus sp., and about 26% to Lactobacillus ssp., emphasizing their species variability [4]. The results from the point of view of the microflora in artisan sheep's milk cheeses were dynamic.…”

“…Proteolytic changes due to the contained microflora and diffusion processes as a result of storage in clay vessels affected the fatty acid profile of the cheese during the all studied period [3,21]. The changes in the quantitative and qualitative composition of the contained fatty acids also determined the specific aroma-taste profile of the cheese [6 -9].…”

“…The share of unsaturated fatty acids during the same ripening period was mainly represented by palmitoleic and oleic fatty acids, which consisted of about 30.55% of unsaturated fatty acids. Representatives of long-chain fatty acids formed about 1.66% of the fatty acid profile of the sample [21,22].…”