Abstract
This article presents the results of experimental studies on the cheese suitability of sheep's milk of local and other breeds and the improvement of the technology for the production of a new type of national homemade soft cheese from a mixture of sheep and goat milk.At the first stage of research, a review of scientific, technical and patent literature on the problems of trends in the development of technology for the production of National Dairy and protein products, including national types of soft cheese, was carried out. Further, experimental studies were conducted on the suitability of milk of local and other breeds of goats and sheep for cheese.Goat milk of thе «gornoaltai» breed and sheep of the Aboriginal breed of the «Kazakh Northern Merino» were chosen as the main raw materials for the production of a new type of National soft homemade cheese «Kereku» from a mixture of goat and sheep milk. To obtain a new type of National soft homemade cheese «Kereku» from a mixture of goat and sheep milk, the process of coagulation of milk suitable for cheese using various yeasts and enzymes was studied.The clotting process was carried out at a temperature of 37-38 0C 40-60 min. The results showed that such an enzyme «lactoferm ECO yeast» Natural rennet has a very high milk clotting activity. Soy paste made from dry soy milk was also used as a functional additive for the National soft homemade cheese «Kereku» from a mixture of goat and sheep milk, and its concentration in the cheese mixture of the product was determined. In this case, samples of soft cheese with 8-10% soy paste were chosen. It was found that exceeding 10% of the amount of soy puree leads to a deterioration in organoleptic indicators, that is, an excessively pronounced taste of the soy component.The recipe and technological process for the production of a new type of National soft homemade cheese «Kereku» from a mixture of goat and sheep milk in two versions has been developed, determining the quality indicators of the finished product.