Structural and mechanical properties of soft cheeses from a mixture of dairy raw materials

Clot strength and the process of syneresis are decisive indicators of the quality of the finished product in the production of soft cheese from a mixture of cow’s and goat’s milk produced by acid-rennet coagulation. The water-holding ability of clumps of soft cheeses from a mixture of milk raw materials in various ratios was studied. The results indicate that an increase in the amount of cow’s milk in the mixture leads to an increase in the water-holding capacity of milk clots. The transformation of the colloidal system of milk in the process of clot formation was judged by the change in the dispersion of protein particles, the value of which was characterized by the amount of adsorbed dye. It was revealed that with an increase in the proportion of goat’s milk in the mixture, the amount of dye adsorbed by the resulting clot increased. In this case, the ultimate shear stress was reduced, and the product had a plastic, spreadable consistency.