Cattle breed influence on technological qualities of milk and grilled cheese produced from it

The purpose of the study is to establish the suitability of cattle milk for making grilled cheese and to conduct a comparative assessment of the quality of such cheese obtained from the milk of three different breeds of cows. The study was carried out on the basis of the laboratory of the Department of Technology of Storage and Processing of Agricultural Products of YSU named after I.A. Bunin. The milk of cows of three breeds was used as the main raw material for cheese: Simmental, black-and-white and red-and-white. Milk of evening milking with tethered keeping of livestock of the spring-stall period was taken at a dairy farm of one of the peasant farms of the Lipetsk Region. Milk was analyzed according to the main indicators of technochemical control: acidity - by the titrimetric method, density - by the areometric method, fat content - by the butyrometric method, the number of somatic cells - by the viscometric method on the Somatos mini milk analyzer, pH - by the ionometric method on the Expert-001, the content of organic acids in terms of lactic acid - by the titrimetric method, reductase test - with a 5 % solution of copper sulfate, rennet test - with a 1 % solution of the microbial preparation "meito". The milk of cows of the Red-and-White breed differed from the milk of other breeds in higher SOMO, protein and fat content. The cheese was prepared according to the Cypriot halloumi technology, but instead of sheep or goat milk, cattle milk was used. We used a cheese factory MaggioPro 30.4, a solution of calcium chloride and a solution of rennet. Cheese was analyzed after 2 days of storage in the refrigerator. Grilled cheese for halloumi technology from milk of all breeds of cows complied with the requirements of GOST R 52686-2006 and was bold (according to the Simmental breed) or fatty (according to the Red-and-White and Black-and-White breeds). The halloumi grilled cheese made from the milk of red-and-white cows had an average moisture content, an average density, a higher yield, and was more saturated with lactic acid than cheese made from the milk of Simmental and black-and-white cows. Grilled cheese using halloumi technology from the milk of all breeds of cows was suitable for frying within 6 days from the date of manufacture.