Physical and chemical indicators and technological properties of cowʼs milk depending on the linear origin

Abstract

Relevance. Milk is not only one of the most consumed food sources for Russian citizens, but also a valuable raw material for food production. Its composition is influenced by many factors, including origin. To obtain it, dairy cattle are used, including Holstein, created by absorbing the breeding stock of domestic black-and-white cattle by bulls of the Holstein breed. The study of physicochemical parameters and technological properties of milk of cows of a new genetic formation of dairy cattle in the Middle Urals zone is of both scientific and practical interest.Results. As a result of the research, it was found that the best indicators for the nutritional value of milk were found in the milk of the cows of the Montvik Chieftain line, the calorie content of which was higher than that of the milk of cows of other lines by 1.7 and 1.3%. It had more MJ, MDB, which had a positive effect on the content of dry matter and SOMO in the milk of cows of this line. Significant differences were found in the content of fat (MJ) and protein (MDP) in the milk of cows, as well as casein in favor of milk obtained from cows of the Montvik Chieftain line (р ≤ 0.05–0.01, respectively, in terms of indicators). The increased content of protein in the milk of cows of this group allows us to speak about the effectiveness of its use in cheesemaking, which is confirmed by indicators of cheese suitability and rennet coagulability. In the milk of cows of the Montvik Chieftain line, the duration of rennet clotting of milk (the duration of clot formation) was shorter by 7–8 min. according to Dilanyan and by 7'43''–10'11'' — according to N.V. Barabanshchikov).