Published in Scientific Papers. Series D. Animal Science, Vol. LXVI, Issue 1
Written by Tsvetelina DIMITROVA, Lora MONDESHKA, Miroslav HRISTOV, Svetoslava STOYCHEVA, Nikolay MARKOV
Cheese is a product with a high nutritional value, compared to milk, because of its low water content, presence of lactic acid and cooking salt. The yield, composition and organoleptic qualities of cheese are influenced by production technology and milk composition, which varies depending on the breed, the season, the lactation stage, the type and proportion of fodder in the goat ration, and other factors. The quality of raw milk, along with the cheese preparation technology, have an impact on some physicochemical parameters and the proteolytic processes during cheese ripening. The casein fraction of the milk protein is a dominant factor affecting curd density, the syneresis rate, the moisture content and ultimately the cheese quality and yield. The technological characteristics of goat's milk coagulum differ from those of cow's milk, as the differences are mostly related to the genetic polymorphism of αs1-casein. The purpose of this survey is to analyze the technological indicators of goat's milk and some factors related to the quality of the finished cheese product.
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