Research and development of technology for the production of cottage cheese based on goat's milk for functional nutrition

The article is devoted to the development of technology for the production of cottage cheese
based on goat's milk for functional nutrition. The authors have considered the nutrition structure of the
population of the Republic of Kazakhstan, which is characterized by a continuing decrease in
consumption of the most biologically valuable food products. The authors noted that one of the
problems of violation of the nutritional status of the population is associated with a deficiency in the
diet of biologically active components, including animal proteins, reaching from 15 % to 20 % of the
recommended rational consumption standards. Cottage cheese and cottage cheese products are
considered essential food products for all age groups of the population, due to their significant content
of high–grade proteins, minerals – calcium, phosphorus, magnesium, iron, sulfur-containing compounds - methionine, lysine, choline and other substances that cause its high nutritional and
biological value. The authors argued for the choice of Bifilact PRO starter cultures, Sweet Jam
functional ingredients and flavor fillers, and developed a new technology for the production of a curd
product based on goat's milk. Pasteurization of dairy raw materials is carried out at t = (71 ± 2) °C,
homogenization of milk mixture 10-12 Mpa t = (45 ± 1) °C. Comprehensive studies of the
organoleptic, physico-chemical, and microbiological parameters of the new product, as well as safety
indicators, have been conducted. The authors have proved that the developed technology for the
production of cottage cheese is based on the use of high–quality raw materials - goat's milk, the use of
new methods of its processing, and the use of high-tech equipment.