The quality of red-mottled milk and the prospects of its use in the production of soft cheeses of combined composition

Abstract

Milk is one of the food products necessary for the human body, as it is the main source of high-grade proteins, essential amino acids, and vitamins. In this regard, special attention is given to the assessment of milk quality indicators. Scientific research was carried out at Bolshevik LLC, Khokholsky District, Voronezh Region, in 2020 on daughter cows of red-and-white sires, which were divided into two groups according to the primary breeding records. Group I included daughters of sire 3618 of the line Vis Back Aydal 1013415, group II - daughters of sire 1008 of line Reflection Sovering 198998. Each group included 15 animals. Indicators of milk productivity and development of cows-daughters were defined from the data of the primary breeding records of the farm with the Selex program. A slight superiority of cows-daughters of the bull of the Reflection Sovering 198998 line (group II) over the daughters of group I in terms of milk yield and the mass fraction of protein and fat was established as a result of the analysis of milk production for the first lactation. Prospects for the production of soft cheeses based on cow's milk obtained from two lines of bulls - producers using classical production technology were considered. The prospects for obtaining soft cheeses of a combined composition by including mung bean protein concentrate in a normalized mixture to increase their nutritional value were shown in the work. The influence of the dosage of mung bean concentrate on the duration of milk clotting at different temperatures has been studied. A comparative assessment of the organoleptic and physico-chemical parameters of the obtained cheeses is presented in the work.