In the master's thesis we investigated the influence of the type of farming on the technological quality of goat's milk for cheese-making. We have compared organically and conventionally bred goats. Making cheese from the milk of both types of production was performed twice; both at the end of lactation. We used the goat's milk which was acquired in the PRC for livestock in Logatec. The quality and quantity of milk were affected by external factors (weather, period of lactation, nutrition, estrus). We used the same rennet and starter culture in the prescribed concentration. The quality of raw goat's milk and semi-hard goat cheese, was evaluated by chemical analysis. We also evaluated the organoleptic characteristics and parameters of texture: hardness, adhesiveness, springiness, cohesiveness, chewiness, gumminess and resiliance. Our result showed that the influence of the type of farming on the technological quality was not significant. Both, milk from conventional as well as organic production, had a similar chemical composition, pH, somatic cell count, total bacterial count and had similar behaviour, when we were making cheese. The taste of organic and conventional cheese did not differ significantly.
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