Abstract
The rational use of mixed dairy raw materials is a promising direction in soft cheese technology, as it allows to increase the cheese suitability and improve the quality of the finished product. The study investigated the effect of the ratio of cow's, goat's and camel's milk on the coagulation processes and the quality of soft cheese. The temperature regimes of coagulation, duration of coagulation, organoleptic, physic-chemical and textural parameters of the product were studied. It has been established that optimal coagulation conditions for combined dairy raw materials are achieved at a temperature of 40 ° C and a duration of 40 minutes. The best results were shown by a sample with a ratio of 60% cow's milk, 20% goat's milk and 20% camel's milk, which provided an increase in the yield of cheese mass by 3.3% compared with the control, stable coagulation and formation of a homogeneous structure of the product and a decrease in titrated acidity to 106 °T versus 116°T in the control sample from cow's milk. The increased cheese yield and coagulation stability in 1-sample are due to the balanced ratio of proteins and fats in the combined dairy raw materials. The results obtained confirm the prospects of using combined dairy raw materials in soft cheese technology and can be used in the development of products with improved organoleptic and structural-mechanical properties.