Milk Mixtures Research Articles

ANTIOXIDANT ACTIVITY OF DAIRY PRODUCTS FOR BABY FOOD

Increasing the biological and nutritional value of breast milk substitutes by enriching different macro- and micronutrients is an important issue. To a certain extent, the nutritional value of milk is determined by its antioxidant activity.
 The research aims to compare the antioxidant activity of dairy products for baby food and breast milk.
 The current research studied cow pasteurized milk, drinking ultra-pasteurized “Tyoma,” sterilized milk for baby food “Agusha,” “NAN,” “Nutrilon,” and “Malyutka” milk mixtures, as well as breast milk of 17 women. The antioxidant activity was determined by the titrimetric permanganate method in aqueous and alcoholic milk extracts. The content of antioxidants in alcoholic extracts of milk and all dairy products significantly exceeds their levels in aqueous solutions. The content of water-soluble antioxidants in breast milk is significantly lower than in cow’s milk “Luzhaykino” and “Agusha,” but in infant formula, it corresponds to the indicators of breast milk. The level of alcohol-soluble antioxidants is lower in NAN and Nutrilon milk mixtures when compared with cow and breast milk. The milk mixture “Malyutka” does not differ from breast milk in terms of the antioxidant activity of alcohol- and water-soluble components.
 Discussion. The use of separate determination of hydrophilic and hydrophobic antioxidants revealed significant differences between breast and cow’s milk. The enrichment of milk with easily destructible, water-soluble ascorbic acid did not affect the antioxidant activity of dairy products for baby food (“Agusha” and “Tyoma”).
 The results obtained on the significant differences in the antioxidant properties of dairy products based on cow’s milk from breast milk indicate the need to optimize the composition of milk antioxidants for baby food and the creation of breast milk substitutes.

Effect of Adding Carrot Puree on Organoleptic and Chemical Properties of Dodol

Dodol is a processed food made from a mixture of glutinous rice flour, sugar, sand, and coconut milk which is boiled until it becomes thick, oily, and not sticky. Carrots are not only rich in fiber and beta carotene, but also have a distinctive color that can be used as a natural dye in lunkhead. Often the food production in circulation uses artificial coloring, but with the addition of carrots, it is possible to reduce the use of chemical dyes and add nutritional value to food, especially in processed carrots. Objectives (1) To determine the effect of adding 100 gr, 125 gr, 150 gr carrot puree on the organoleptic and chemical properties of dodol. This study was experimental, with a non-factorial completely randomized design (CRD) with 3 treatments and 3 repetitions. This research was conducted to see the effect of adding carrot puree to the organoleptic and chemical properties of lunkhead. The results showed that the addition of 100 gr, 125 gr, 150 gr carrot puree on the organoleptic and chemical properties of lunkhead. significantly affected the taste and color of dodol (p value < 0.05) and the results of the carbohydrate test, ash content, water content significantly affected the effect of adding carrot puree to the organoleptic and chemical properties of dodol (p value < 0.05). The results of the acceptability analysis of dodol with the addition of carrot puree were found to have a significant effect on the color of dodol and the taste of dodol. No significant effect on the aroma of dodol and the texture of dodol. Based on the results of the chemical test, the highest average carbohydrate value was found in the third treatment with the addition of 150 g of carrot puree.

Improving Some Properties Of Cow and Goat Mixed Milk Based Kefir With Inulin Addition as a Functional Food

The purpose of this study was to research some properties of kefir that was obtained from the 1% (w/v) and 2% (w/v) inulin addition to cow-goat milk mixture. At this study, changes of titrable acidity, pH value, total mesophilic aerobic bacteria, Lactobacillus spp., Lactococcus spp. and yeast counts of samples in storage were determined. Also, samples’ total fat content, total solid and viscosity values were reported. Taste, consistency and total acceptance of samples were evaluated. Control group, 1% (w/v) and 2% (w/v) inulin added samples’ total solid and fat content, viscosity, pH and titrable acidity (equivalent to lactic acid %) values were investigated and found at the range of; 11.84 – 13.53, 4.4 – 4.8, 365.8 – 488.7, 4.45 – 4.53, 0.80 – 0.84 respectively. At the 40th day of the storage total logarithmic numbers of total mesophilic aerobic bacteria 10.50-10.55, Lactobacillus spp. 10.24-10.58, Lactococcus spp. 10.25-10.58 and yeasts 7.60-7.93 log cfu ml-1 were determined.

Characterization of Quark-like probiotic cheese produced from a mixture of buffalo milk and cow milk

The objective of the present study was to evaluate the potential application of buffalo milk in the production of Quark-like cheese enriched with probiotic cultures of Lactobacillus acidophilus and Lacticaseibacillus rhamnosus. Compositional, physicochemical, textural, aromatic, and sensory attributes of the cheese samples prepared using different ratios of buffalo milk and cow milk were investigated. The results revealed significant differences among the analysed cheese samples with respect to the dry matter, fat and protein content. The cheese samples prepared using only buffalo milk had the highest contents of dry matter, fat, and protein compared to the cheese samples prepared using only cow milk. Titratable acidity of the cheese samples was in the range of 0.91 to 1.52 (lactic acid %), while the water-soluble nitrogen content varied between 7.88% and 11.22% during storage. Increasing the proportion of cow milk in cheese caused an increase in the L* and Hue colour values. The cheese samples prepared from buffalo milk showed the highest value for hardness, while the lowest hardness value was observed for cheese samples prepared using cow milk. All cheese samples had higher levels of acetic acid, butanoic acid, 3-methyl butanoic acid, and hexanoic acid compared to other volatile compounds. L. acidophilus and L. rhamnosus counts during storage were in the range of 9.02-9.18 log CFU/g and 9.12-9.30 log CFU/g, respectively. The sour taste was determined to be dominant in all cheese samples, followed by the sweet taste. Creamy, cooked, and fermented flavours were the most prominent flavours in all cheese samples.

Investigation properties of Ayran (yoghurt drink) produced from different ratio of cow and hemp seed milk mixtures

Ayran, the fermented product has been produced from animal milk, mixed different levels (0, 25, 50, 75, and 100%) of hemp seed milk. Effects of using hemp seed milk on quality parameters as chemical, physicochemical and microbiological were studied. Among the ayran samples containing hemp milk, the ayran sample containing 25% hemp seed milk has the highest general acceptability. While the total phenolic content of the control sample decreased at the end of the storage period, ayran samples with hemp seed milk showed an increase significantly in total phenolic content (p<0.05). At the end of the storage period (14th day), while the lowest serum separation rate (13.64%) belonged to the cow milk-based sample, the hemp milk-based sample (100%) had the highest level as 63.04%. The rheological behavior of the ayran samples were fitted the power-law model (0.98-0.99). These results provide useful information for the production possibilities of hemp seed milk-based ayran.

Influence of the amino acid and fractional composition of dry milk of mammals on the digestibility of dry milk mixtures

Influence of the amino acid and fractional composition of dry milk of mammals on the digestibility of dry milk mixtures

IMPLEMENTASI PEMBUATAN DAN PEMASARAN PRODUK HIC (HEALTHY ICE CREAM) BERBASIS SAYUR DARI WORTEL DI SEMARANG BARAT

Ice cream is a kind of semi-solid food made from a mixture of milk, animal or vegetable fat, sugar and or without other food ingredients. Ice cream is one of the foods with high nutritional value. The nutritional value of ice cream is highly dependent on the nutritional value of the raw material. The implementation of the program for making Healthy Ice Cream based on vegetables from carrots to maintain eye health from free radicals consists of three stages, namely: Production, ice cream production, and ice cream marketing. The plan to make vegetable ice cream from carrots is to look at the situation in the surrounding environment, especially for students and schoolchildren who are increasingly attached to gadgets during the pandemic. Therefore, we are innovative in making food that is of interest to all circles, especially school children and students which contains vitamin A which can nourish the eyes, namely carrot ice cream. The existence of HIC (Healthy Ice Cream) based on carrots from carrots in the West Semarang area can more or less help students or schoolchildren in meeting the needs of vitamin A to maintain eye health by consuming this vegetable ice cream from carrots. In addition to a cheap and affordable price, this ice cream can eliminate thirst and can be refreshing when first touched on the tongue.

Mid-infrared (MIR) spectroscopy for the detection of cow's milk in buffalo milk.

In Italy, buffalo mozzarella is a largely sold and consumed dairy product. The fraudulent adulteration of buffalo milk with cheaper and more available milk of other species is very frequent. In the present study, Fourier transform infrared spectroscopy (FTIR), in combination with multivariate analysis by partial least square (PLS) regression, was applied to quantitatively detect the adulteration of buffalo milk with cow milk by using a fully automatic equipment dedicated to the routine analysis of the milk composition. To enhance the heterogeneity, cow and buffalo bulk milk was collected for a period of over three years from different dairy farms. A total of 119 samples were used for the analysis to generate 17 different concentrations of buffalo-cow milk mixtures. This procedure was used to enhance variability and to properly randomize the trials. The obtained calibration model showed an R2 ≥ 0.99 (R2cal. = 0.99861; root mean square error of cross-validation [RMSEC] = 2.04; R2val. = 0.99803; root mean square error of prediction [RMSEP] = 2.84; root mean square error of cross-validation [RMSECV] = 2.44) suggesting that this method could be successfully applied in the routine analysis of buffalo milk composition, providing rapid screening for possible adulteration with cow’s milk at no additional cost.

Evaluation of the Quality Characteristics of Probiotic Ice Cream Produced from a Mixture of Camel Milk and Cow Milk during Frozen Storage

Background: Ice cream is one of the most important and popular frozen desserts based on cow milk that is popular in the world. Due to the valuable properties of camel milk and with the aim of diversifying the production of this product and improving its nutritional quality, Methods: In the present study, ratios of 0%, 20%, 30%, 40%, 50%, 60%, 70%, and 80% of camel milk were replaced. The probiotic ice cream formulation contained Lactobacillus acidophilus and the samples were stored in a freezer at -18 °C and on the days after (first) production, thirty and sixty days were subjected to physicochemical, microbial, and sensory tests. Results: The results showed that the trend of changes in pH, specific gravity and volume increase was irregular. In contrast, the trends of fat changes, melting resistance, and sensory properties were decreasing. In physicochemical tests, treatment based on 40% cow milk had the highest pH value and volume increased, while the highest viscosity and melting resistance were related to camel milk treatment. The highest fat content and specific gravity belonged to 80% camel milk treatment. Treatment based on 40% cow milk showed the highest L. acidophilus count, while the treatment based on 60% cow milk had the lowest count. In terms of sensory properties, this treatment received the highest flavor and overall acceptance scores in terms of evaluators, while the highest color and texture score belonged to the treatment based on 40% and 70% camel milk, respectively. Conclusion: The overall results showed that cow milk can be replaced by probiotic ice cream formulation with different proportions of camel milk and obtained a desirable product. Finally, treatments based on higher ratios of camel milk had better quality properties and 60% of camel milk was selected as optimum treatment.

Establishing an interconnection between the technical and technological parameters of milking equipment based on the movement of a milk-air mixture in a milking machine

Machine milking is one of the main technological processes in the dairy industry whose efficiency level largely affects cattle breeding in general. The key role, in this case, belongs to milking equipment. The design and use of technical means of milking are associated with certain difficulties related to the imperfection of milk discharge. Therefore, the current study is due to the need to investigate the process of moving the milk mixture in a milking machine. A physical-mathematical model of the process of moving the two-phase milk-air mixture along the milk-conducting line of a milking machine has been built. The mathematical model relates the value of the fluctuating of vacuummetric pressure ΔP, the rate of milk discharge QM, the pulse rate ζ, and the value of working vacuummetric pressure P. It was found that in the milk-conducting system with the upper milk pipeline there is a large fluctuation of vacuummetric pressure ΔP=1.02–4.69 kPa, which exceeds the regulated value (2.5 kPa). In a milk-conducting system with a lower milk pipeline, the vacuummetric pressure fluctuation is ΔP=0.59–1.84 kPa. The patterns of change in the value of working pressure P and the frequency of pulsations ζ in the milking machines of simultaneous and pair action depending on the rate of milk discharge from the udder have been determined. It is established that the maximum deviation of the value of fluctuation of vacuummetric pressure ΔP between the experimental and theoretical data within a predefined range of factors is 0.81 kPa. The correlation coefficient is 0.92, which indicates the adequacy of the constructed models. Owing to this, the task of the rational choice of milking equipment is resolved

Probiotics dairy drink for patients with Galactosemia

Objective: The objective of this study was to develop probiotic dairy products with lactose free and low-galactose contents were produced for patients with galactosemia from four different raw materials including conventional cow’s milk, lactose free cow’s milk and mixtures containing lactose free cow’s milk and three different lactose and galactose free infant formulas. Material and Methods: Probiotic fermented dairy drinks, specifically acidophilus milk and kefir, with lactose free and low galactose content for patients with galactose intolerance were produced by using a 1:1 mixture of lactose free milk and two different types of infant formula, fortified with strawberry flavor. Storage period was set for 30 days. Said types of products were also produced with lactose free milk and conventional milk as raw material in order to use as control groups. With priority, lactose and galactose contents, and some other chemical, physical, microbiological and sensory properties were examined. Results: Chemical, physical, microbiological and sensory properties of these products were found to match the common quality characteristics of a commercial fermented dairy product. Also, such properties of fermented dairy drinks produced from lactose free milk have the same quality characteristics of a fermented dairy product. Conclusion: The galactose contents of fermented dairy beverages produced from lactose free raw materials were reduced to a level suitable for the diets of galactosemic patients.

Comparative suitability of different nutrients for feeding the predaceous mite, Amblyseius swirskii Athias-Henriot (Acari: Phytoseiidae), in the laboratory

BackgroundThe attractiveness, the stickiness and the edibility span of 29 nutrients were assessed to reveal the comparative suitability of each nutrient for feeding the predaceous mite Amblyseius swirskii Athias-Henriot (Acari: Phytoseiidae).ResultsBaker's yeast generally was the most attractive-food source. The mixture of skim milk, honey, yolk, baker's yeast and amino acid solution 10% at a volume ratio of 100:1:1:20:1, respectively, was the most attractive mixture. No mite individual fed on honey, the three nutrients containing amino acid solution at high concentrations, chicken blood, smashed cow liver, living drosophila stages, or cotton pollen. Over two minutes, no mite individual stuck to honey, baker's yeast, the three nutrients containing amino acid solution at high concentrations, chicken blood, smashed cow liver, or drosophila types. On the contrary, all the mite individuals exposed to cotton pollen stuck to it on touching. Grape juice was the most adhesive of the rest of the nutrients. The mixture of skim milk, honey, yolk, baker's yeast, and amino acid solution 10% at the volume ratio of 100: 20: 1: 1: 1, respectively, was the most adhesive mixture. The mixture containing the same components at a volume ratio of 100: 1: 20: 1: 1, respectively, was the least adhesive mixture. By examining each of the 19 edible nutrients individually, water was found to be edible until evaporation. Amongst the rest of the edible nutrients, maize pollen had the longest edibility span; it continued valid for feeding for about four days. On the contrary, the yolk continued to be edible for just seven minutes. As regards the edible mixtures, the mixture containing skim milk, honey, yolk, baker's yeast and amino acid solution 10% at a volume ratio of 100:20:1:1:1, respectively, had the longest edibility span. On the contrary, the mixture containing the same components at a volume ratio of 100:1:20:1:1, respectively, had the shortest edibility span. As regards the components of the edible mixtures, honey percentage showed a negative correlation with the number of the attracted mites, whereas it showed positive correlations with each of the number of the stuck mites and edibility span. Compared with honey, yolk and baker's yeast showed opposite trends.ConclusionsEach of the examined edibles had its good points as a food for A. swirskii.

Effect of coagulants on the chemical and microbial quality of fresh cheese

This experiment was conducted to explore the effect of various types of coagulants on the chemical and microbiological quality of cheese made from fresh milk. Fresh cheese was manufactured using four different coagulants; microbial rennet (0.7%), lactic acid (1.5%), papaya latex (5 drops in 100 mL water) and calf rennet (100 g calf abomasum soaked overnight in 1000 mL mixture of water and milk in 3:1 ratio and then filtrate) under laboratory condition and analyzed for cheese yield, proximate composition, acidity, pH and coagulation time. In addition, standard plate count and coliform count was also performed. Result revealed that using microbial rennet as coagulant gave the maximum yield of cheese (225 g/Kg milk) followed by calf rennet and lactic acid, and papaya latex had the minimum value (215g/Kg milk) in this regard (p=0.013). Microbial rennet took the lowest time (22 min) to coagulate the milk which was 14-34 min less than that of the other coagulants, and lactic acid had the slowest (54 min) coagulating action in cheese manufacturing process (p=0.000). In addition, cheese that are manufactured by microbial rennet and calf rennet were superior in terms of chemical composition compared to the cheese in which lactic acid and papaya latex was used as coagulant (p=0.000-0.047). But the calcium concentration was found maximum in papaya latex cheese. Acidity was found highest in lactic acid cheese and papaya latex cheese had the highest pH value. On the other hand, standard plate count and coliform count was found highest in cheese coagulated by lactic acid, where microbial rennet cheese had the lowest count, and the microbial count of other two cheese was intermediate of them (p=0.000-0.001). Overall, microbial rennet, lactic acid, papaya latex, and abomasum rennet could be used to make cheese successfully, however, with a preference to microbial rennet.
 Bang. J. Anim. Sci. 2021. 50 (2): 73-79

Quantitative bicomponent imaging with single-wavelength by using a transmission-mode photoacoustic microscope

Quantitative images of multiple molecular components in tissues have significance in understanding tissue functions. However, most imaging methods of quantifying a multicomponent mixture often rely on multiple excitations with different wavelengths or intensities. In this study, a transmission-mode photoacoustic microscope is developed to achieve quantitative images of two components in specimen slices. Different from other methods, the proposed method only scans the specimen one time by using a single-wavelength laser. After each laser excitation, the ultrasound transducer detects two signals: One is only related to optical absorption and the other is associated with both absorption and scattering. A linear equation system is proposed to describe the relationship between the signal magnitude and the molecular concentrations of thin-specimen. Solving these equations, we extract quantitative images of components in the thin-specimen from the two signals excited by a single-wavelength laser. Experiments demonstrate that the scheme accurately quantifies the concentrations of various mixtures of sterile sheep blood and milk, moreover, correctly revealing the concentration gradient due to molecular diffusion along the boundary between different components. This method could overcome the limitations induced by multiple excitations, and it will be helpful in developing a quantitative multiple-molecular imaging system.

Fatty acid profile and thermal characteristics of ovine and bovine milk and their mixtures

The fatty acid (FA) profile and thermal characteristics of ovine milk, bovine milk, and ovine and bovine milk mixtures containing 10–90% of bovine milk (in increments of 10%) were determined. Ovine milk was characterised by higher proportions of short-chain FAs (SCFAs), long-chain FAs (LCFAs) and polyunsaturated FAs (PUFAs). The content of bovine milk in the samples affected the characteristics of DSC curves. Strong correlations were observed between fat content of milk lyophilisates, content of individual FAs in total FAs and in milk lyophilisates of PUFAs, SCFAs, LCFAs and a lot of FAs from C6 to C18, the parameters of phase transitions peaks of milk fat (crystallisation, ΔT1/2, Tonset, and melting: low-melting point, ΔT1/2; medium-melting point, Tmax, Tonset; high-melting point, ΔH, ΔT1/2, Pheight) and the bovine-to-ovine milk ratio in the mixtures.

Effects of the thermal denaturation degree of a whey protein isolate on the strength of acid milk gels and the dissociation of κ-casein.

In this study, the effects of the degree of thermal denaturation of whey protein (WP) added to milk on the dissociation of κ-casein from casein micelles were investigated, since they are related to the strength of acid milk gel and its factors. Acid milk gels were prepared by heating thermally denatured WP isolate (WPI) and undenatured milk mixtures and treating them with glucono-δ-lactone as a coagulant. The strength of these gels was negatively correlated with the WPI denaturation degree and strongly positively correlated with the extent of κ-casein dissociation from casein micelles. This behavior was ascribed to the fact that α-lactalbumin (α-La) and β-lactoglobulin (β-Lg) contained in WPI denatured after heating and engaged in disulfide bond formation with each other. With an increase in the degree of denaturation and disulfide bond formation, the bonding between β-lactoglobulin and κ-casein was suppressed to decrease the amount of κ-casein-WPI complexes. When β-Lg forms SS bonds with α-La, the number of highly reactive, free SH groups decreases, which complicates the formation of SS bridges between β-Lg and κ-casein. Thus, the denaturation degree of WPI largely determined the degree of κ-casein dissociation from casein micelles and, consequently, the strength of acid milk gels. Adding WP to milk increases the strength of acid milk gel, and it can be controlled by changing the degree of thermal denaturation of the WP. Furthermore, it was clarified for the first time that the dissociation of κ-casein from casein micelles influences this effect. Further studies are needed to elucidate the structural features of κ-casein-dissociated micelles.

Goat milk-based yogurt technology enriched with a mixture of aronia and hawthorn powders

Consumption of fermented milk products containing healthy substances is an effective means of strengthening the protective functions of the human body. Development of the new product technology is based on a well-founded method of introduction of plant components forming their composition and properties. The purpose of this work is to study the method of adding a mixture of aronia and hawthorn powders, the effect on organoleptic indicators and individual physicochemical properties of yogurt. During the work, a set of generally accepted standard research methods was used. The subjects of the study are samples of yogurt produced by a thermostat method, but differing in the step of introducing an enrichment additive. Digestion was performed using a dry bacterial starter for "vivo" brand yogurt. Based on the results of the study, the stage and method of adding a plant additive to the milk mixture are selected. The optimal dose for adding aronia and hawthorn powders to the milk mixture was 5%. It has been found that the addition of the additive before fermentation leads to a deterioration in appearance and consistency (whey peel off), and when a mixture of aronia and hawthorn powders is introduced at the fermentation stage, it contributes to an improvement in organoleptic indices of goat's milk-based yogurt. According to physical and chemical indicators, the developed sample according to the proposed technology meets the requirements set by TR TS 021/2011, TR TS 033/2013 and GOST 31981.

Characteristics of flax oil and milk mixture

In order to develop milk products both with better taste and more health benefits, it is studied that a blended system of dairy products and flax oil based on the Budwig diet. The amounts of flax oil added to the pure milk or yogurt were varied and the system was fully mixed without adversely affecting the flavor. The effects of flax oil addition on the frictional and rheological properties of different dairy products were investigated, and the optimal addition ratio was determined combined with the sensory evaluation. The experimental results showed that the addition ratio of flax oil significantly affected the friction characteristics and rheological properties of dairy products, in which the friction coefficient of the mixture tended to decrease as the addition of flax oil increased, and with the added increase the viscosities of both ordinary yogurt mixture and pure milk mixture tended to increase. Furthermore, based on physical characteristics and sensory properties the optimal addition ratios of flax oil to pure milk, ordinary yogurt, and non-fat yogurt are obtained, which are 2.5wt%, 2.5wt%, and 5wt%, respectively. The study provides a quantified analysis way for the additions to the dairy products and the obtained data can be used for reference in production. Keywords: rheology, tribology, flax oil, milk, yogurt, mixture, characteristics DOI: 10.25165/j.ijabe.20221504.7108 Citation: Chen C S, Liu P, Li M F, Zhang X. Characteristics of flax oil and milk mixture. Int J Agric & Biol Eng, 2022; 15(4): 264–270.

Development of formulation for soft cheese based on milk from animals of different species

One of the core branches of the Russian farming industry is the dairy industry. Cheese has always ranked first in nutritional profile and calorie count. It is high in fat, protein, minerals and vitamins. All these components are in balanced proportions and are easily absorbed by the human body. In Russia, the most consumed is cow cheese; goat cheese is also gaining popularity; in the Caucasus – goat and sheep milk cheese. Cheese made from milk of different agricultural animals each has its own quality indicators. Hence, the paper provides data on using various types of milk – cow, goat, sheep and mixtures – to produce cheese. The paper describes the objects and methods of research, the results of research experience, benchmarking and evaluation of finished cheese, physical and chemical properties and sensory characteristics. The highest content of fat, SNF and protein was found to be present in goat milk. In cheese production, bryndza cheese made from sheep milk was distinguished by a large yield, cheese from a mixture of goat and sheep milk – by the highest fat content, and sheep cheese – by protein. Taste tests concluded that consumers preferred goat cheese. Cow and sheep cheese ranked low. The maximum number of points was given to bryndza cheese made from a mixture of goat and sheep milk.

Biotechnology of the New Al-Test - an Indicator for the Diagnosis of Subclinical Mastitis and an Indication of the Effectiveness of the Bactericidal Drug Dioxinor for Serous Mastitis in Lactating Sheep

The article is devoted to the study of the effectiveness of the Al-test indicator for rapid diagnosis of mastitis in ewes. In laboratory studies using the Al-test diagnosticum, the main criterion for the presence of subclinical mastitis in animals was the formation of a well-formed purple jelly-like clot (moderate to dense) of in the milk samples, which was partially (+) or entirely (++) of thrown of out the from the hole in plate with stirring. On the plate, with a negative reaction (-), the mixture of milk and the indicator remained homogeneous, pale raspberry colored, with a dubious (+) - it contained traces of the formation of the color of raspberry jelly. To detect latent mastitis in sheep, we proposed the rapid test of the A1 test, which is an aqueous solution of sulfanol and cresol red. Unlike a 2% mastidine solution, it is more sensitive. We also recommend for the treatment of serous mastitis in lactating sheep, intramuscularly administer Dioxinor at a dose of 0.1 ml / kg body weight, in twice a day until complete recovery and oxytocin, at a dose of 5 units in once a day on of the first 2 days of treatment, and also of carry out arrogant novocaine blockade according to D.D. Logvinov, twice 0.25% novocaine of solution, at a dose of 0.5 ml / kg body weight. In the experimental group, where the complex antimicrobial preparation Dioxinor was used, the effectiveness of treating serous mastitis in sheep was 96,3%.