Abstract
In assessing dairy cows, both quantitative and technological milk properties are essential. The contents of dry matter and nonfat milk solids determine the nutritional value of milk and its consumption for obtaining dairy products. The article presents a study of the characteristics of milk from cows of Holstein and black-motley breeds. The study aimed to determine the suitability of milk for cheese making. In the scientific and economic experiment, the technological properties of the milk from the Holstein and black-motley cows with various levels of milk productivity were comparatively analyzed. By the results of the studies, it has been found that with a high level of milk productivity, the milk of the Holstein cows contained less dry matter by 12.4 %, and the milk of black-motley cows contained less dry matter by 10.9 %. Increasing the content of dry matter has resulted in overall increasing fat and protein content to 93.0 % and 87.1 %, respectively. A predominantly positive correlation between the milk components has been found. For cheese-making, cow milk with a higher concentration of dry matter is the most valuable. The milk sale by its dry matter content allows an economy to obtain more revenue by USD 3.07 for the Holstein breed and by USD 1.90 for the black-motley breed.
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