scholarly journals QUALITY OF SOFT CHEESE MADE WITH GOAT'S MILK AS AFFECTED WITH THE ADDITION OF CERTAIN ESSENCES

2011 ◽  
Vol 2 (4) ◽  
pp. 191-199
Author(s):  
M. Hamad ◽  
M. Ismail
Keyword(s):  
Goat’S Milk ◽  
Soft Cheese ◽  
Goat's Milk

BIOTECHNOLOGICAL ASPECTS OF INNOVATIVE TECHNOLOGY OF ENRICHED SOFT CHEESE BASED ON GOAT'S MILK

2020 ◽  
pp. 44-49
Author(s):  
Natalia Borisovna Gavrilova ◽  
Natalia Feonidovna Chernopolskaya ◽  
Elena Michailovna Shchetinina
Keyword(s):  
Innovative Technology ◽  
Goat’S Milk ◽  
Soft Cheese ◽  
Goat's Milk

Quality of UHT goat's milk in Poland evaluated by real-time PCR

2010 ◽  
Vol 94 (1-3) ◽  
pp. 32-37 ◽  
Author(s):  
A. Dąbrowska ◽  
E. Wałecka ◽  
J. Bania ◽  
M. Żelazko ◽  
M. Szołtysik ◽  
...  
Keyword(s):  
Real Time ◽  
Real Time Pcr ◽  
Goat’S Milk ◽  
Goat's Milk

scholarly journals The effect of fed on feeding combination of the ark with ammonized citronella grass waste to the quality of lactated etawah crossbreed goat milk

2022 ◽  
Vol 951 (1) ◽  
pp. 012018
Author(s):  
Dzarnisa ◽  
A Ramaya
Keyword(s):  
Protein Level ◽  
Block Design ◽  
Goat Milk ◽  
Milk Quality ◽  
Goat’S Milk ◽  
Randomized Block Design ◽  
Fat Level ◽  
Goat's Milk ◽  
Citronella Grass

Abstract This study aims to determine the effect of giving a combination of the ark with ammoniated citronella grass waste on the levels of protein, fat, lactose and density of lactated Etawah crossbreed goat milk. The design used in this study was a randomized block design (RBD) consisting of 5 treatments and 3 groups. The treatment consisted of P1 (0% ark: 8% ammoniated citronella grass waste), P2 (2% ark: 6% ammoniated citronella grass waste), P3 4% ark: 4% ammoniated citronella grass waste), P4 (6% ark: 2% citronella ammonia grass waste) and P5 (8% ark: 0% ammoniated citronella grass waste). The data obtained were analysed statistically using Microsoft Excel software. Based on the results of the research, giving the combination of the ark with ammoniated citronella grass waste shows no significant effect (P> 0.05) on the quality of milk which includes density, lactose level, protein level and fat level in Etawah crossbreed goat (PE) milk. However, the quality test results showed an increasing trend when compared with the quality of PE goat’s milk without treatment The results of the data for each of the PE goat’s milk quality before given the feed treatment were 1.027; 3.34%; 3.42% and 6.40% for the density, lactose level, protein level and fat level. Meanwhile the results of the data for each of the PE goat milk quality after given the feed treatment got the best results, namely 1.030; 3.66%; 3.78% and 6.55% for the density, lactose level, protein level and fat level.

QUALITY OF DANI CHEESE MADE FROM GOAT'S MILK FROM DIFFERENT BREEDS

2009 ◽  
Vol 34 (6) ◽  
pp. 6349-6357
Author(s):  
T. A. Nassib ◽  
A. E. Abd El-Khalek ◽  
T. A. M. Ashmawy ◽  
Amera S. El-Rahmani
Keyword(s):  
Goat’S Milk ◽  
Goat's Milk

Research of factors influencing the technology of soft cheese from goat’s milk

2021 ◽  
Vol 9 (16) ◽  
pp. 20-27
Author(s):  
Kulbaram Bayazitova ◽  
◽  
Sulu Zhumakhan ◽  
Aidana Abilda ◽  
Gulmaral Apsemet ◽  
...  
Keyword(s):  
Raw Materials ◽  
Starter Culture ◽  
High Yield ◽  
Technological Parameters ◽  
Goat’S Milk ◽  
Soft Cheese ◽  
The Subject ◽  
Goat's Milk ◽  
Conducting Research ◽  
Physical And Chemical

The subject of research. The subject of the research is the production of soft cheese from goat's milk, the features of the technology used for the said, including milk-clotting enzymes and bacterial starter cultures. The purpose of research is to analyze the quality factors and the suitability of the starter culture for the production of soft cheese from goat’s milk to ensure a high yield of finished products, to study the effect of pasteurization modes on the curdling process. Materials and methods. When conducting research on the technological parameters of the production of soft cheese, various amounts of yeast, rennet, and calcium salt were added. The goat’s milk, starter culture, enzyme and calcium chloride available on the market were used. When determining the quality parameters of milk and finished products, we used standard methods for studying sensorial characteristics, determining the content of fat, moisture and dry matter, the mass fraction of protein, density and titratable acidity. Results of research. When conducting research, the duration of cheese mass formation was 8-14 hours. As the amount of added additional raw materials increased in each cheese sample, a decrease in the duration of the formation of the curd mass and the formation of a clot of different consistency were observed. The article also presents the results of studies of sensorial, physical and chemical parameters of samples of the finished soft cheese, describes the technological processes of the production of soft cheese from goat’s milk and the results of studies of factors affecting the quality of products. In particular, the technological parameters of obtaining soft cheese from goat’s milk, the procedure for pasteurization of the milk were studied, the optimal amounts of bacterial yeast, rennet and calcium chloride necessary for the production of cheese mass were determined, the effective concentration values of the enzyme and yeast that improve the physical colloidal properties of the protein clot were determined, these reducing the yield of dry matter during processing, increasing the output of finished cheese, the data on their impact on product quality is also provided. The benefits of the soft cheese made from goat's milk are due to the efficient use of raw materials, proper nutritional value and high yield of finished products. Sensorial, physical and chemical characteristics of ready soft cheeses have been studied. According to the results of the study, a sample of soft cheese from goat's milk was selected that fully meets the regulatory documents, without cheese defects in terms of physical and chemical parameters, fat content, moisture content, salt content, as well as sensorial properties. Scope of research results. The results of the research will be used to improve the technology for the production of milk products, namely, soft cheese from goat’s milk, to improve the food safety and consumer properties of the specified product.

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