Development of technology for production of soft cheese product based on three-component raw material mixture

The article presents the results of research on the development of technology for a soft cheese product of a functional orientation based on three-component raw materials, consisting of mare, goat and cow milk. A detailed analysis of protein fractions of various types of milk (milk from humans, horses, cows and goats) is presented. It is noted that mare's milk has a higher biological value, hypoallergenicity and better functional properties. The optimal composition of the raw mixture for the cheese product has been selected. It was noted that the sample obtained from 40% goat's milk, 40% mare's milk and 20% cow's milk had the best organoleptic and physicochemical parameters and a large yield. As a result of the research, the technology of a new type of soft cheese product has been developed. The finished product, in comparison with the classic soft cheese product, will contain a reduced amount of lactose, more vitamins and minerals, and will be more balanced in amino acid composition. Due to the described characteristics, the proposed soft cheese product made from a three-component raw mixture can be classified as a functional food product that ensures the maintenance and rehabilitation of the nutritional status of the population of Russia.