Technological features of camembert cheese made from cow’s and goat’s milk
Submitted by Гость (not verified) on Tue, 09/10/2024 - 15:08For the production of elite cheeses with mould, the basic raw material is cow ’s milk, but goat’s milk is also of increasing interest. Goat milk has a high protein and fat content, is rich in vitamins, macro- and microelements. Therefore, the object of the study was represented by cow ’s milk obtained from the Jersey cows and goat’s milk obtained from goats of the Saanen breed. According to physical and chemical parameters, the milk of cows and goats of these breeds was characterized by a high content of fat and protein, which affect the yield and quality of cheese.