THE INFLUENCE OF CATTLE BREEDS ON THE YIELD AND QUALITY OF MOZZARELLA CHEESE
The purpose of the research is to determine by what quality indicators the samples of mozzarella cheese made from milk of three breeds of cows obtained in the conditions of the Lipetsk region will differ: red-mottled, Simmental and crossbreeds (simmental x black-mottled breeds). The research was carried out in 2021 on the basis of the laboratory of the Department of Technology of Storage and Processing of Agricultural Products of the I.A. Bunin Yelets State University. Milk of different breeds of cows differed among themselves in density, protein content, fat, skimmed milk residue, somatic cells, organic acid content in terms of lactic acid, acidity, pH, reductase and rennet samples. Mozzarella cheese was prepared as follows. The milk was filtered through several layers of gauze. The purified milk was heated to a temperature of 50 ° C while stirring. Table 9% vinegar was added to the heated milk by 1 tablespoon and stirred again. Vinegar was added until a dense cheese mass appeared on the bottom. Then the cheese mass was taken out, squeezed out in the form of a dense ball and put in another bowl. The remaining whey from the cheese was added 40 g of salt and heated to a temperature of 70 ° C. Then a plastic colander was lowered into the hot whey, and a cheese ball was placed on it so that it completely immersed in the solution. The cheese mass was heated for 3-4 minutes and removed. This mass was "pulled out", that is, fingers were flattened and stretched in different directions. The mozzarella cheese made from the milk of all three breeds of cows is solid, bold, meets the requirements of the state standard P 52686-2006 and does not contain rod-shaped forms of bacteria. Mozzarella cheese from the milk of the red-mottled breed had a higher yield and density, but was less fatty, less saturated with lactic acid and more moist compared to cheese from the milk of mixed animals (simmental x black-mottled breeds) and Simmental breed.