Abstract
It is known that classic cottage cheese has a more or less sour taste, which does not always satisfy the consumer's request. Therefore, cottage cheese with a more delicate taste and low acidity is in high demand. Today, a modern approach to science in the field of biotechnology makes it possible to regulate the taste of cottage cheese using starter cultures that improve the nutritional value of the final product.The article discusses the improvement of technology for the production of viscoplastic fermented milk products using the example of cottage cheese from goat's milk. The technology development is based on minimizing thermal effects and the use of low-acid-producing probiotic strains of domestic origin (Lacticaseibacillus paracasei, Lactococcus lactis, Bifidobacterium spp.) adapted to the fermentation of goat's milk. The key stages of the technological process have been optimized, including the preparation of raw materials, normalization, pasteurization, selection and use of starter cultures, as well as fermentation modes. The result is a soft curd product with a delicate texture, moderate acidity (about 68°C), pleasant organoleptic characteristics and high biological value. It was found that a consortium of L.paracasei Gch 5.2.1 and L. lactis 7-8 M strains ensures stable quality, probiotic activity and preserves the nutritional properties of raw materials. The developed technology is adapted to the conditions of small-scale production and is recommended for the production of functional and dietary products, including for children and people with gastrointestinal diseases.