COMPARATIVE EFFICIENCYOF USING DIFFERENT EQUIPMENT FOR OBTAINING AND PRIMARY PROCESSING OF MILK

Abstract

It has been established that the conditions for obtaining and primary processing of milk have a certain impact on its quality due to using more technologically advanced milking equipment, its timely maintenance, and the use of modern purification and cooling methods. The fat percentage in cows' milk was higher at MTC Zavechelie by 0.19 p.p., and protein percentage – at MTF Matyrino by 0.01 p.p. The level of somatic cells in milk produced at the MTC Zavechelye was lower by 24.0 thousand CFU/cm3 than at the MTF Matyrino, the level of bacterial contamination of milk was lower by 9.0 thousand CFU/cm3 (Р<0 .05).