USING SECONDARY PROCESSING OF GOAT MILK RAW MATERIALS IN THE SOFT WHEY CHEESES PRODUCTION

The purpose of the work is to substantiate the possibilities of using raw materials for the secondary processing of goat milk of various genotypes in the production of soft cheeses in the conditions of the Saratov Region. Objectives: to identify the prospects for the production of cheese from the whey of goat milk of different genotypes; to study the physico-chemical composition of milk and whey in goats of different origin; to economically substantiate the efficiency of using goat milk secondary processing raw materials in the production of soft whey cheeses. The experimental parts of research were carried out at Zoocenter Garmoniya LLC, located in the village of Polivanovka, the Saratov Region, from 2020 to 2021. Goats of 3 breeds were chosen as the object of research – the Russian White of the dairy direction of productivity, the Zaanenskaya of the dairy direction and the Nubian of the meat and dairy direction of productivity. 3 groups of animals were formed with 10 heads each (for the third lactation) according to the principle of peers, taking into account the origin, age, health status, live weight and productivity. As a result of research, it was found that the milk of goats of different genotypes has a different mass fraction of fat, proteins, carbohydrates and minerals, from which it follows that the milk of goats of the Nubian breed is the most high-calorie (nutritious). This difference compared to Saanen goats is 8.77 %, 13.75 % compared to white Russian goats. The density of milk of all experimental groups of goats meets the requirements of regulatory documentation. The indicator of dry matter, SOMO, density, acidity, somatic cells and bacterial contamination do not exceed the limit of permissible limits. The production of soft whey cheeses from raw materials for the secondary processing of goat milk of different breeds seems to be a promising and cost-effective direction in the food processing industry.