3 experimental part

The volume of whey secreted,
%
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Centrifugation time, min

control10% chickpea flour5% chickpea flour3% chickpea flour1% chickpea flour7% chickpea flour
Figure 11 - Dynamics of the water-holding capacity of soft cheese samples from a mixture of raw milk without ripening
The water-holding capacity (WHC) of the soft cheese samples was determined by centrifugation. The figure shows11 that the volume of extruded chickpea flour decreases as the amount of flour added increases
The amount of whey secreted, from which we can infer an increase in water-holding capacity.
One of the operations in the production of soft cheese is the whey separation stage, which involves the separation of milk into protein-fat or protein concentrates and a casein-free phase, in the form of milk whey [169]. The component composition of whey depends on the type of base product and the technology used to produce it. The mass fraction of whey solids gives an indication of the change in yield of the product.
When analysing the data obtained, it should be noted that on average about half of the solids of the original mixture are transferred into the milk whey during production. The main regularities of the milk component transfer processes have not been established to date, but there is a clear correlation between the state and size of the components.
Based on the results of this study, we can conclude that the introduction of more than 5% extruded chickpea flour increases the amount of dry matter in the milk whey, which is not appropriate for the production of the product.
The yield of soft cheese from goat's milk, cow's milk and a mixture of milk and chickpea flour was determined (Table 22).
Table22 - Soft cheese yield without ripening

Soft cheese yield, %	Soft cheese
	from a cow's milk	made from goat milk	from a mixture of milk 50/50	from a mixture of milk and chickpea flour
	16,2±1,2	18,9±1,3	17,8±1,5	20,5±1,3

The increased yield of soft cheese from a mixture of raw milk and chickpea flour can be explained by the fact that the introduction of a vegetable component increased the moisture-holding properties of the cheese clot, which is explained by the high moisture-holding capacity of extruded chickpea flour. It should be noted that an increase in the yield of soft cheese from a mixture of raw milk and vegetable

The use of the raw milk component compared to goat or cow's milk cheeses saves raw milk and increases the economics of the product.

6.