The literary data disclosing structure and nutritional value of goat milk are
provided to monographs. At the same time the considerable attention is paid to
technology of the soft cheeses, a microflora role by their production, to use of
powdered skim milk in cheese making. Results of own theoretical and pilot researches
in biotechnology of the soft cheeses from a mixture of cow's and goat's milk,
mathematical modeling of a compounding of drawing up multicomponent mixes for
production of national soft cheese, structural and mechanical properties of soft cheese,
nutritional value and safety of national soft cheese are given. Authors described
implementation of researches: development of national soft cheese technology,
calculation of the economic efficiency of national soft cheeses.
The monograph can be used in any form of learning: full-time of education,
extramural studies or distance learning, for students, master and doctoral students of
the specialty "Food technology"and also specialists food industry.