Influence of the level of content of αS1- И β- casesins in goat milk on its allergenic, thermostable, suitability of cheese properties

Overall, goat's milk is characterized similar to cow's milk protein composition. In both types of milk is dominated by the ratio of caseins and whey proteins with approximately equal amounts, and respectively 76,7; 23,6 and 77,6; 22,4 %. On the basis of the research it was revealed that the level of content of the main fractions of milk protein as αs1- and β-caseins exerts a great influence on a number of signs of milk productivity and milk properties, which must be taken into account when carrying out breeding of goats and processing their milk. From our research it follows that for the production of protein products like cheese and cottage cheese it is desirable to use goat milk with a high level of αs1-casein, but a reduced content of β-casein. In this case, a high yield of a better product is expected, and for milk, milk with a lower level of αs1-casein and high β-casein is recommended.