Silvia Evtodienco

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Silvia Evtodienco, O. Masner, P. Liutcanov, Lilia Popescu

    It was studied chemical composition of whole milk from sheep, goats and mixes in different proportions, i.e. 50:50% and 25:75% sheep-goats and 75:25% sheep-goats, in a total of 5 batches. From those lots was prepared cheese, being determined its chemical composition and sensory qualities. It was confirmed that the milk of sheep after all the indices have been investigated is higher than that of goats: fat - by 79.3%, total protein - by 22.9%. It was established that in the batches of prepared cheese, the amount of dry matter weight has a tendency to decrease as the quota of sheep milk decreases in the mix. The amount of dry matter in sheep milk cheese was 44.5%, while in the 75:25% batch - 41.8%. In the goats milk cheese this index amounted to 41.5%. The amount of salt in cheese samples varied in limits from 4.55% (in 50:50% sheep-goats cheese) up to 5.25%. Sensory testing demonstrated that cheese made from mixtures of milk after the average score is higher than the experimental cheese prepared from pure sheep and goats milks.

Key words: sheep, goats, milk, cheese, dry matter