Ryzhkova T. Development of scientific bases of effective use of goat milk in biotechnologies of fermented protein products

The dissertation is devoted to the development of the missing, by this time, innovative technologies for the production of fermented products of goat's milk: cottage cheese and cheese sour milk. The choice of optimal parameters of the process of their production is substantiated, the normative documents (DSTU and TU) is developed on the goat's milk that is harvested and products for its processing. Selected symbiotic combinations of a mixture of fermentation crops, which reduce the smack and smell of goats in fermented dairy products of goat's milk. The expediency of using aqueous solutions of organic acids (ascorbic, lemon and mixtures of them), which increase the density of milk bundles of goat's milk, prevent the formation of excess regulatory losses of their constituents and serum; Biopreparations "SPH" in cheese making for the regulation of the maturing periods of goat's cheeses.