IMPROVING THE TECHNOLOGY OF THE NATIONAL SOFT CHEESE MADE FROM A MIXTURE OF GOAT AND SHEEP'S MILK «KEREKU»

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