ВЛИЯНИЕ ПОРОДЫ КРУПНОГО РОГАТОГО СКОТА НА КАЧЕСТВО РЯЖЕНКИ

Abstract

The aim of the work was to conduct a comparative assessment of the quality of fermented baked milk obtained from the milk of two different breeds of cows: Simmental and black-and-white. The research was conducted in the Lipetsk region. The milk of the Simmental breed was fatter, less dense, with less acidity, a large amount of protein and skimmed milk residue. The rennet sample of milk of both breeds was less than 15 minutes, which indicates good coagulability. According to the reductase test, the milk of both breeds is of satisfactory quality, belongs to Class 2 and con-tains from 500 thousand to 4 million. CFU of bacteria per 1 ml. The content of somatic cells in the milk of the Simmental breed of cattle exceeded the norm (no more than 500) by 83 thousand cells/ml. More dense, homogeneous and dense was the fermented baked milk of the Simmental breed. The fermented baked milk from black-and-white cows was more acidic, and after 4 days of storage at a temperature of +4 oC, this trend persisted, while it also became more liquid. The ap-pearance of rod-shaped pathogenic bacteria was not detected in the fermented milk from the milk of both breeds of cows. The shelf life of fermented baked milk from both breeds of cows at a tem-perature of + 4 oC was 14 days. It is established that the breed of cows has shown itself to be the most important factor in influencing the technological properties of milk and the quality of the fermented milk product produced from it - ryazhenka.