3 experimental part

Technological process
Parameters and indicators
Receiving
Cow's milk	In accordance with GOST 52054-2003, GOST 31449- 2013
Goat milk	In accordance with GOST 32940-2014

Cleaning, cooling, backing up	t=10ºC, t = 2-16ºC, h24
Pump, filter
Pasteurisation of milk	t=72-75°C, with a holding time of 20-25 c
Plate pasteurisation and cooling unit installation, pump
Cooling	t=26-30°C
Introducing the components	Bacterial starter 2.5% of the mixture weight, rennet 5 g/100 kg by weight of mixture; Calcium chloride 40 g anhydrous salt per 100 kg of mixture
Milk curdling/scraping	t=30-32°C, duration 70-90 min/t=30-32°C, duration min360
Cheese bath, pump
Clot processing, partial whey separation	duration 20-30 min serum in an amount of 70%
Serum separator, pump
Introduction of a plant component	Extruded chickpea flour, 3-5% of masses
Shaping, self-pressing, salting cheese	duration 4-6h; t=18-22°C
Forming table, cold storage room
Storage	temperature 2-4°C, duration 5 days
Cold storage

Figure12 - Process flow diagram for the production of soft cheese

7. Determination of the quality of unripened soft cheeses made from a mixture of raw milk and a vegetable component

   1. Physico-chemical parameters of soft cheese

Physico-chemical parameters of soft cheeses from a mixture of dairy raw materials should correspond to indicators TU Soft cheese without ripening from a mixture of dairy raw materials (Appendix 6) [133]. The chemical composition of the experimental samples of soft cheese is presented in the table 24.
Table24 - Chemical composition of the experimental soft cheeses

Soft cheese	Mass fraction, %
	moisture	fat converted to dry matter	squirrel	salt tablecloth
made from goat's milk	59,5±0,63	47,7±0,48	18,9±0,5	1,4±0,1
from cow's milk	56,3±0,41	45,6±0,52	19,2±0,4	1,5±0,2
from a mixture of cow's and goat's milk 50/50 milk	58,4±0,57	47,1±0,35	19,1±0,6	1,6±0,15
from a mixture of milk and chickpea flour	61,2±0,61	46,9±0,41	19,8±0,38	1,7±0,2

The amino acid and fatty acid composition of the soft cheeses made from cow's milk, goat's milk and a mixture of raw milk were assessed comparatively.

The amino acid composition was tested in the laboratory of the FBU

Amino acids, g/100g protein	Soft cheese			FAO Protein WHO g/100 g squirrel
	from a cow's milk	made from goat milk	from a mixture of milk with chickpea flour
histidine	3,36±0,1	2,54±0,15	3,18±0,11	1,5
isoleucine, leucine	17,15±0,5	15,88±0,6	17,06±0,5	8,9
methionine, cysteine	3,36±0,19	2,54±0,09	2,88±0,11	2,2
lysine	8,9±0,07	7,69±0,13	8,09±0,15	4,5
phenylalanine, tyrosine	11,89±0,24	9,75±0,25	11,66±0,25	3,8
threonine	3,65±0,2	4,6±0,21	4,81±0,15	2,3
tryptophan	did not determine			0,6
valine	7,37±0,17	7,39±0,07	7,43±0,11	3,9

"Test-St. Petersburg. The results are presented in table 25 (annex 3). Table25 - Amino acid composition of soft cheese samples
The proteins of goat's milk cheese are high in essential amino acids such as threonine, valine and isoleucine. The content of the essential amino acid lysine is slightly lower compared to cow's milk cheese, but the content of the early essential amino acid histidine is higher, as is the sulphur-containing amino acid such as cysteine.
Analysis of the protein composition of the obtained soft cheese from a mixture of milk shows that the mixture of cow's and goat's milk improves the amino acid composition of the obtained product, which contributes to increasing the total amount of essential amino acids coming with the product.
Knowing the amino acid composition of the soft cheese samples we calculated the biological value of the product. The table shows26 the values of the biological value of soft cheeses made from cow's milk, goat's milk and a mixture of cow's milk and goat's milk with chickpea flour.
Table26 - Values for the biological value of soft cheese

Amino acid		Amino acid gradient, %
	FAO/WHO g/100g2007, squirrel	cow cheese milk	goat cheese milk	cheese made from a mixture of smooth milk chickpea
Histidine	1,5	160	148	165
isoleucine	3,0	163	185	183
leucine	5,9	124	141	140
lysine	4,5	141	149	157
methionine+ cysteine	2,2	225	250	266
phenylalanine + tyrosine	3,8	223	224	239
threonine	2,3	113	175	162
valine	3,9	135	166	150
Rationality factor amino acid composition		0,72	0,81	0,79
Indicator of comparable redundancy		10,2	6,5	7,1
Amino acid difference coefficient ror, %		47	39	43
Biological value, %		53	61	57

In particular, the CRAC ratio (in %) shows the average excess amino acid scoring of an essential amino acid versus the lowest scoring indispensable amino acid.

The amino acid rationality coefficient, numerically indicates the balance of essential amino acids in relation to the physiologically necessary norm (benchmark).
The comparable essential amino acid surplus ratio indicates the total mass of essential amino acids (NAA) not available for anabolic purposes in the quantity of protein of the assessed product, which is equal to their quantity in 100 g of the reference protein.
According to FAO/WHO experts, depending on national and regional factors, a nation's health is 58-72% determined by
The quantity and quality composition of the nutrients in the food consumed.
Comparative analysis of biological value of three types of cheeses from cow's milk, goat's milk and a mixture of milk and extruded chickpea flour with regard to protein and lipid components of products was carried out. It should be noted that all investigated cheeses have high enough biological value of protein component when calculated by amino acid scoring method, because they do not contain in their composition limiting amino acids in relation to protein of FAO WHO 2007. The highest biological value of the protein component (BCBS) was shown by goat milk-based cheese (61%), the BCBS of cheese based on a mixture of cow's and goat's milk with extruded chickpea flour (55%) was slightly inferior to that of goat milk cheese, but slightly superior to the BCBS of cheese based on cow's milk (53%).

Name of fatty acid	Mass fraction of fatty acid in soft cheese
	from a cow's milk	made from goat's milk	from a mixture of milk and chickpea flour
^oil C4:0	3,3±0,1	2,2±0,07	2,6±0,08
^Capron C6:0	2,3±0,08	2,7±0,08	2,6±0,07
^Caprylic C8:0	1,3±0,06	3,2±0,07	2,5±0,08
^Caprine C10:0	2,8±0,1	10,1±0,11	7,4±0,09
^Deceno C10:1	0,2±0,01	0,2±0,01	0,2±0,01
^lauric C12:0	3,0±0,12	4,0±0,11	3,8±0,09
^myristine C14:0	9,6±0,14	10,3±0,2	10,2±0,25
^myristolein C14:1	0,8±0,04	0,4±0,02	0,6±0,03
^Palmitic C16:0	28,3±0,15	26,1±0,18	27,1±0,19
^palmitoleic C16:1	1,6±0,09	1,0±0,1	1,3±0,1
^stearic C18:0	13,5±0,13	12,3±0,12	12,4±0,11
^oleic C18:1	28,3±0,15	23,7±0,15	25,0±0,13
^linoleic C18:2	4,6±0,12	3,2±0,11	4,0±0,11
^linolenic C18:3	0,3±0,02	0,3±0,02	0,3±0,02
^Arachin C20:0	0,2±0,02	0,3±0,03	0,3±0,02

The lipid composition of the soft cheese samples made from goat milk, cow's milk and a mixture of goat and cow's milk is given in the table (27Annex 4). Table27 - Fatty acid composition of soft cheese samples
The table shows that the product obtained from the milk mixture is characterised by a significant content of unsaturated fatty acids and a higher content of medium-chain fatty acids compared with the product from cow's milk. The latter, in contrast to long-chain fatty acids, enter the liver more quickly and are more readily available for use by other tissues. Short- and medium-chain triglycerides are an energy substrate for enterocytes and help repair damaged intestinal mucosal cells.
Medium-chain fatty acids are preferred for conversion to ketone bodies, which can be used in place of glucose, amino acids or fatty acids by most body tissues [163, 175].
To compare the nutritional value of different fats, both those of authentic origin and those of combined origin, the RL Generalized Nutritional Value Criterion for Fats was used. The calculation of this criterion evaluates the balance of the total amount of fatty acids in products according to the sum of the six most common fatty acids (myristic, palmitic, stearic, oleic, linoleic and linolenic), while it takes into account the recommendations of the RAMS Nutrition Institute on the amounts of fatty acids beneficial for the human body.
The calculated values of the generalised fat nutritional value criterion RL for soft cheese from cow's milk are 0.993, for soft cheese from goat's milk are 0.870 and for soft cheese from chickpea milk mixture are 0.904, from which we can conclude that saturated acids prevail in the fat, hence the raw milk mixture promotes the efficiency of fatty acid metabolism, characterising the developed product as well balanced in terms of fatty acid composition (Annex 7).
Based on the fatty acid composition of the soft cheese samples, the biological value of the lipid component of the product was calculated (Table 28).
Table28 - Biological value of the lipid component of soft cheese

Soft cheese	Fatty acids g / 100g lipids					Fatty acid ratio Balance, dollars per unit
	NCWC	IUGS	PUFAS	ω-3	ω-6	i=3	i=5
from cow's milk	64,30	30,89	4,90	0,30	4,60	0,41	0,22
made from goat's milk	71,20	25,30	3,50	0,30	3,20	0,33	0,18
from a mixture of milk and chickpea flour	68,90	32,50	4,10	0,30	3,80	0,39	0,21

The fat-acid ratio can be used to assess the fat-acid balance of potential fat-containing ingredients in product formulations.

The calculation of the biological value of the lipid component (BCLS) of cheeses was carried out taking into account the 3 components (PUFA, PUFA and PUFA) and 5 components (PUFA, PUFA, PUFA, omega-6 fatty acid and omega-3 fatty acid). The highest fatty acid balance coefficient values were observed for cow's milk based cheese (0.41 and 0.22) and cheese from a mixture of cow's and goat's milk with extruded chickpea flour (0.39 and 0.21). A sample of soft cheese based on goat milk showed the lowest BCLS values, as its fatty acid balance coefficient was and 0,330,18.
The energy value of the soft cheese obtained without maturation from a mixture of raw milk and extruded chickpea flour is 580.5 kcal (2426.5 kJ).

2.