THE STUDY ON THE MANUFACTURE OF GOAT CHEESE IN THE SOUTH OF OLTENIA

Abstract

The acidity of milk in batch I was the best of 18.66°T, in batches II and III the acidity had higher values ​​compared to the first batch and with the maximum requirements in force. The fat content in all the lots examined was satisfactory, having values ​​higher by 1.23 - 1.33% compared to the minimum requirements in force. In the examined batches, the protein content was in batch II of 3.5% or the minimum level according to the requirements in force and slightly higher in batch I - 3.66% and batch III - 3.67%. Among the components of milk, casein it is the component that ensures its coagulation under the action of enzymes. The casein content was the highest in batch III of 3.23%, followed by batch I - 2.97% and batch II - 2.73%. According to the requirements in force, the acidity of fresh goat cheese must not be higher than 40°T. The goat cheese from batch I falls within the requirements in force, while the goat cheese from batches II and III was obtained with a higher acidity than the requirements in force by 2.3°T, therefore it is more acidic. Comparing the data obtained with the requirements in force for goat cheese, we can mention that the water content of the cheese obtained by us was higher in all batches compared to the requirements in force (50%)