English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The paper presents the data on the physicochemical composition of cow and goat milk in different seasons of the year, as well as physicochemical data on mixed compositions of cow and goat milk in various proportions for the production of soft cheeses without ripening. The yield of soft cheese samples was calculated for a different combination of cow and goat milk, where a soft cheese sample with a milk raw material ratio of 50/50 and with the addition of extruded chickpea flour had a yield of 20.5%. Thus, it was found that the developed soft cheese formulation from a mixture of milk raw materials with chickpea flour allows the production of an environmentally friendly and biologically complete product.

Importance of the Joint Use of Goat and Cow Milk in the Production of Soft Cheeses