Abstract
The article presents data on the state of goat milk in the village of B. Momyshuly in Zhualin district of Zhambyl region. In this article physicochemical and organoleptic properties of goat and cow milk, as well as their combination in the ratio of 1:1 for the production of brine cheeses were studied. Three samples were studied in the research process: cow's milk, a mixture of cow's and goat's milk, and goat's milk. The results obtained showed that the milk mixture had higher fat content (4.48%) compared to cow's milk (3.86%) and lower than that of goat's milk (5.0%). It is important to note that coagulation of goat milk is almost twice as fast due to the low kappa-casein content. This milk mixture resulted in a higher cheese yield (12.5%) compared to cheese from cow's milk (11%), but lower than that from goat's milk (14%).The technological process of cheese production was adapted for a mixture of milk, which allowed to improve the organoleptic characteristics of the product. It was found that goat milk significantly affects the flavor and consistency of cheese, giving it a creamy flavor and delicate consistency. These data can be used in the dairy industry of Kazakhstan to expand the range of dairy products and create more nutritious cheeses. The research was conducted in the laboratory of the dairy enterprise for processing cow's milk «Aq Altyn».