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The purpose of this scientific and practical work is to conduct research on the chemical composition and quality indicators of cow’s, goat’s and sheep’s milk in the Altai Region and determine the prospects for their use in order to expand the soft cheese production. Statistical data for 2017-2018 indicate the actual dynamics of development of goat and sheep breeding, both in the Altai Region and in Russia as a whole. A study of the chemical composition and physical-chemical parameters makes it possible to note that goat’s and sheep’s milk has a high mass fraction of fat. Sheep’s milk is rich in protein, and goat’s milk proteins contain a high amount of essential amino acids that are hypoallergenic and biologically complete. The study of the coagulation process of milk of farm animals by the acid-rennet method allows us to consider its cheese-suitability and recommend it for the production of soft cheese enriched with functional ingredients based on local plant materials. Keywords—animal milk, soft cheese, goat breeding, sheep breeding, acid-rennet method.

An Advanced Biotechnological Trend–Production of Soft Cheeses Based on Milk of Various Types of Farm Animals in the Altai Region