Mass fraction of fat, protein, and their ratio in Simmental breed cows’ milk

Mikhail Gubanov,Marina Chasovshchikova,E Renev,Y Shavrokov,V Romanyuk,R Changzhong,G Batalova

doi:10.1051/bioconf/20213606013

Abstract

An important role in ensuring the taste and nutritional properties of milk belongs to its chemical composition, particularly the content of fat, protein, vitamins, and minerals. Numerous studies have confirmed the hypothesis of a close relationship between the proportion of milk fat and milk protein, which ideal ration is 1.1: 1.0 - 1.5: 1.0. It is this ratio that not only ensures the harmonious taste of the product but is also an indicator of a complete balanced feeding of animals. The studies were carried out in January - March 2021 at the breeding plant of the Simmental breed in the Tyumen region. The chemical composition of milk was determined in the laboratory for selection control of milk quality of the FSBEI of Higher Education “SAU of the Northern Trans-Urals”. The ratio between the mass fraction of fat and mass fraction of protein on average for the first three months of 2021 can be considered stable. In the milk of 20.0 - 27.8% of cows, there was a shift in equilibrium towards a decrease in butterfat content between the mass fraction of fat and mass fraction of protein, in turn, an increase in butterfat content relative to protein was noted in milk of 2.1 - 3.0% of cows. Equilibrium shift between butterfat and protein over 1.5: 1.0 suggests the risk of ketosis in the herd. In this regard, we recommend carrying out additional diagnostics on the content of ketone bodies in the blood and urine of cows during the milking period to confirm the presumptive diagnosis.

Highlights

The competitiveness and profitability of the livestock industry directly depends on the volume and quality of milk that meets all modern global criteria for its safety
Numerous studies have confirmed the hypothesis of a close relationship between the proportion of milk fat and milk protein, which ideal ration is 1.1: 1.0 - 1.5: 1.0
In February, there was a decrease in the mass fraction of fat by 0.10% against the background of milk yield increase, but an increase in milk protein content by 0.13 and 0.06% compared to the last months

Summary

Introduction

The competitiveness and profitability of the livestock industry directly depends on the volume and quality of milk that meets all modern global criteria for its safety. An important role in ensuring the taste and nutritional properties of milk belongs to its chemical composition, the content of fat, protein, vitamins, and minerals. Numerous studies have confirmed the hypothesis of a close relationship between the proportion of milk fat and milk protein, which ideal ration is 1.1: 1.0 - 1.5: 1.0. It is this ratio that ensures the harmonious taste of the product but is an indicator of a complete balanced feeding of animals. A high fat content in milk with a ratio to protein of more than 1.5: 1.0 indicates a critically high level of body fat reserves' consumption. The inverse ratio indicates the scarcity of structured feed in the diet with an abundance of concentrates [5,6,7,8]

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