EFFICIENCY OF PRODUCTION OF CHEESE FROM GOAT'S MILK IN THE SVERDLOVSK REGION
Increasing the production of goat's milk poses challenges for the dairy industry to explore the possibility of processing it into valuable dairy products, such as cheese, which is especially important in the face of sanctions from other countries. The work is devoted to the study of the quality of cheese "Chevre" and the efficiency of its production when using milk from Alpine goats bred in the Sverdlovsk region. It is established that milk and cheese meets the requirements of regulatory documentation and its production has a level of profitability of more than 185%.