Features of making soft cheeses from the milk of cows-daughters of different bulls-producers

Abstract

Relevance . Milk, along with being a food product itself, is also a raw material for the production of a variety of dairy products, including cheeses. In the production of cheeses, additional requirements are imposed on milk. For the preparation of cheeses, milk of the second type is better suited, which forms a clot for 15–40 minutes. The study of the possibility of using the milk of cows-daughters of different bulls-producers for the production of cheese is relevant and has practical significance. Methods . The research was carried out in one of the typical breeding reproducers for the breeding of Holstein black-and-white cattle of the Sverdlovsk region in the period 2018–2022. The evaluation included first-calf cows that completed the first lactation, obtained and grown on the farm. All cows are daughters, descended from breeding bulls: Das, Sayan, De-Su, Gavano, Touareg, Marrs, Cassio, Bentley, having 15 or more daughters. The object of the study was the qualitative composition of the milk of the daughters of bulls-producers, as well as the control product obtained from milk — cheeses of the brand "Table fresh" and "Amateur fresh". The qualitative composition of milk was determined in the dairy laboratory of the Ural State Agrarian University. Results . As a result of the conducted studies, it was found that there are differences both in the content of individual components of milk, and in integral criterion — DSMR (dry skimmed milk residue). By the protein and casein content the milk of cows-daughters of Holstein bulls-producers met the requirements, the ratio of MFF and MFP in milk, which should be 1.1 : 1.25, in our case was 1.17; 1.17; 1.29; 1.17; 1.16; 1.20; 1.17; 1.16 respectively by groups of daughters. In terms of casein content, milk from the daughters of bulls-producers Das, De-Su, Gavano, Touareg, Mars, Bentley had lower casein values than specified in the requirements (at least 2.70%) by 0.01–0.06%. Regular changes in the quality of the clot, the efficiency of the use of milk and its components in the preparation of soft cheeses, depending on the origin—belonging to the bulls-producer — have been established. The research is exploratory and was carried out within the framework of scientific research of the Ural State Agrarian University, state registration number: AAAA19-1191014000069.