Manufacturing process of curds for children from goat's milk

The article reveals the technology of children cheese from goat milk. It is established that Bifidobacterium actively ferment protein mass obtained by thermal calcium treatment and the major factors influencing the process of fermentation are the dose offerment introduced and the amount of serum deleted. Technological parameters of production are selected and proved. Curds, produced from goat's milk with Bifidobacterium, is characterized by a high content of viable Bifidobacterium cells, which gives the product probiotic properties.