Mass Fraction Of Protein Research Articles

Development of technology for obtaining an enriched fermented milk product based on the results of studies of the composition of the initial and final materials

The article presents the results of research on the study of the chemical, mineral and amino acid composition of the initial and final materials of the production technology of a fermented milk product enriched with an extract of vegetable raw materials. As a sample of the initial product, the optimal composition of a combination of two types of dairy raw materials, 15% mare's milk and 85% cow's milk, obtained during experiments, was selected. The final product is a fermented milk product obtained from combined dairy raw materials. It was found that in the combined dairy raw materials, the mass fraction of protein is 3.86%, the mass fraction of fat is 4.66%, the mass fraction of carbohydrates is 4.95%, in the fermented milk product, the mass fraction of protein is 4.04%, the mass fraction of fat is 4.85%, the mass fraction of carbohydrates is 6.05%. The energy value of the fermented milk product, in kcal -82.5, of the combined feedstock -75.94 kcal. The amino acid composition in the studied samples showed the presence of such components as – arginine, lysine, tyrosine, phenylalanine, histidine, leucine+isoleucine, methionine, valine, proline, threonyl, serine, alanine and glycine. The mineral composition of the combined dairy raw materials in weight% is 14.15 calcium, 15.41 potassium, 12.36 phosphorus, 1.38 magnesium and 7.34 sodium. The results of the analyses confirmed the nutritional and biological value of both the initial and final products, the technology being developed for the production of functional dairy products.

Физико-химические показатели гомогената трутневого расплода, адсорбированного на безлактозных адсорбентах в процессе хранения

Abstract. Drone brood is a product that exhibits high biological activity, so its use can be recommended to a wide range of people as an adaptogenic, actoprotective and antioxidant agent. The high concentration of biologically active substances, such as decenoic acids, unsaturated fatty acids, sulfhydryl groups, sugars, hormones and hormone-like compounds makes drone brood a product very sensitive to environmental factors, which necessitates its stabilization. To stabilize drone brood homogenate, in a number of countries, a lactose-glucose adsorbent is usually used. The relevance of the work is due to the widespread prevalence of lactase deficiency among the population, the prevalence of which among the Eastern Slavs reaches 16–18 %, and among some peoples of Asia, Australia and America exceeds 80 %, which limits the use of adsorbed drone brood using a classical adsorbent containing lactose. The purpose of the work is to develop an innovative product based on drone brood that does not contain lactose as an adsorbent, and to trace the dynamics of the preservation of its biologically active components during storage. Potato starch was used as a lactose substitute in the adsorbent. This product can be recommended to a wider range of consumers. The work used methods for determining the physicochemical parameters of products, such as humidity, oxidation index, hydrogen index, mass fraction of decenoic acids, mass fraction of crude protein, free acidity, acid number, iodine number. The scientific novelty lies in the development of formulations for new products based on drone brood that do not contain lactose and the determination of the optimal product among them in terms of technological and physicochemical parameters. As a result of the studies, it was found that an adsorbent consisting of 80 parts of starch and 20 parts of glucose provides optimal product performance at a ratio of adsorbent to drone brood homogenate of 3 : 1.

Reproduction of the technology for the production of “Rossiysky” cheese in laboratory conditions, depending on the quality of milk

Relevance. Dairy processing enterprises are expanding the range of dairy products with the introduction of production of various cheeses. Small producers have also become active in cheese production. In 2023, the decrease in the price and demand for raw milk had a particularly strong impact on collective (farmer) and personal subsidiary farms. This caused the need for milk processing in rural conditions. Our research is aimed at developing technology for the production of ”Rossiysky” cheese for peasants and farms.Methods. The Kjeldahl method determined the mass fraction of protein, acid method — the mass fraction of fat, calculated — the mass fraction of dry matter and skimmed milk residue, ultrasonic — the mass fractions of milk fat, protein, lactose, milk powder, skimmed milk residue, the amount of added water, mineral salts, density, freezing point, temperature, by the express method — active acidity.Results. The chemical composition and physico-chemical properties of raw milk were studied in winter and spring. It was found that the mass fraction of fat in milk reaches 4.31–4.65%. Mass fraction of protein is 2.92–3.02%. The ratio of milk fat to protein is 1.48–1.54, with the recommended norm being 1.1–1.25. Changes were made to the technological scheme for the production of “Rossiysky” cheese, taking into account the characteristics of the quality of milk and the equipment used in the conditions of peasants and farms. To obtain milk with the required protein to fat ratio, the mixture was normalized. “Rossiysky” cheese was produced from normalized milk. The quality of cheese in terms of organoleptic, physico-chemical and microbiological indicators meets the requirements of regulatory documents.

Enzyme Preparation Characteristics and New Technical Solution Development for Bioconversion of Collagen-Containing Raw Materials

One of the modern challenges facing the food and processing industry is the rational and resource saving technology development for the secondary resources use including collagen containing raw materials. Raw materials bioconversion is a promising solution method for the problem. A man run the research on the enzyme preparation use as hydrolysates of food raw materials including for the meat processing industry; studied the technological solutions appeared in the scientific and technical literature; identified the strengths and weaknesses of hydrolysis methods. Based on the studied data, the authors developed technological approach to the bioconversion of the broiler chicken skin. The developed approach consists in the technological preparation of collagen containing raw materials, its grinding, processing with an enzyme preparation from secondary fish raw materials for 15 minutes at a temperature of (3 ± 2)°C in a refrigerating chamber followed by filtration, regrinding and drying at a temperature of (41 ± 2) °C. According to the results of the conducted studies, the enzyme preparation is capable of collagen compound hydrolyzing, the proteolytic activity is 2.9 U/g. The enzyme preparation is a light-yellow substance with a faint specific aroma, a liquid, slightly viscous consistency. The mass fraction of dry substances in the enzyme preparation is 44%, the mass fraction of protein is 15%. Broiler chicken skin processing with an enzyme preparation resulted in a fine-grained free-running powder of light-yellow color with a mass fraction of 81.1% protein, 14.2% fat, 4.7% moisture, and 64.4% collagen. The ways of using the obtained collagen fermentolysate have been determined. The developed technology of using broiler chicken skin treated with an enzyme preparation is a new modern technical solution in the bioconversion of collagen containing raw materials. A man can exploit it in the food technology of meat pates and minced meat.

Milk productivity of cows-daughters of different sires of foreign breeding

The widespread use of Holstein sires of different selections in the breeding of dairy cattle and the study of their influence on the productive traits of daughters is relevant and of practical importance. The purpose of the research was to study the milk productivity of cows-daughters of different sires of foreign breeding. The research was carried out in one of the breeding farms in the Sverdlovsk region for breeding Holstein black-and-white cattle. The object of the research was Holstein sires of diff erent breeding and their daughters. A comparison was made of the milk production of daughters of four sires: Alta Bloomberg (country of origin USA), Bourbon (Denmark), Norton (Germany) and Lisborn (Canada). It was found as a result of the research that the diff erence in milk yield between herdmates daughters of diff erent sires was statistically insignificant, but there was a tendency for higher milk yields in the daughters of the sires Alta Bloomberg, Norton and Lisborn, compare to the daughters of the sire Bourbon. In the milk of the daughters of sires Alta Blumberg and Norton, the mass fraction of fat in milk was higher (p ≤ 0,05–0,01), and in the daughters of the sire Bourbon, the mass fraction of protein was higher (p ≤ 0,01). Signifi cant differences were also revealed in the chemical composition of milk from cows-daughters of different sires. The results of the assessment on sanitary and hygienic indicators confirmed the high quality of milk. Indicators of bacterial contamination of milk and the presence of somatic cells in milk were low and met the requirements for premium milk. A significant difference was established in the increase in the number of bacterial and somatic cells in milk with the age of cows in daughters of the sires Alta Blumberg and Bourbon (p ≤ 0,05–0,01). In the milk of the daughters of the sires Norton and Lisborn, a statistically significant difference was obtained only for somatic cells (p ≤ 0,01 and p ≤ 0,001).

Comparison of phenotypic variability of winter durum wheat varieties and lines according to the color characteristics of grain, cereals and pasta

There have been given the study results of grain color characteristics of winter durum wheat varieties and lines (Triticum durum Desf.). There has been studied the effect of factors (‘variety’, ‘year’ and their correlation) on the expression of the main breeding-valuable traits that affect the quality of the final product. The purpose of the current study was to determine the variability of phenotypic characteristics of grain associated with the number of yellow pigments in grain, the color of semolina and finished pasta, to study the correlation between indicators and to identify the most promising ones for further work. Field trials were carried out in the scientific crop rotation laboratory of breeding and seed production of winter durum wheat of the FSBSI “ARC “Donskoy”. Laboratory and analytical study was carried out in the laboratory of biochemical, technological and agrochemical estimation in accordance with generally accepted methods and GOST. As a result of the study, there has been established that the main effect on such characteristics of grain quality of winter durum wheat as ‘general hardiness’, ‘mass fraction of protein in grain’ and ‘grain color index b’ was produced by the factor ‘year of study’ by 67.0 %, 48 .2 % and 65.4 % respectively. The ‘cereal color index b’, ‘dry pasta color index b’ and visual estimation of dry pasta were mainly influenced by the factor ‘genotype’ by 62.3 %, 82.5 % and 48.3 %, respectively. The severity of the trait ‘content of carotenoid pigments’ depended on all factors. Over the years of the study, the winter durum wheat varieties and lines developed by the FSBSI “ARC “Donskoy” according to color characteristics met the international requirements for durum wheat grain. As a result, the varieties ‘Grafit’ and ‘Karotinka’ stood out according to several studied characteristics in connection with which we recommend expanding the production crops of these varieties. There can be recommended to use promising lines 1147/19 and 971/19 and the variety ‘Solntsedar’ in the breeding process as sources with high color characteristics of grain and pasta.

ИССЛЕДОВАНИЕ КАЧЕСТВА ТВОРОЖНОЙ МАССЫ, ОБОГАЩЕННОЙ РАСТИТЕЛЬНЫМ СЫРЬЕМ

The purpose of research is to study the quality indicators of a fermented milk product – curd mass, in the production of which local raw materials are used - dried rose hips of the Desertnyj variety. Objectives: to study the quality of manufactured samples of curd mass enriched with plant raw materials in comparison with the control; to determine the organoleptic and bacteriological characteristics of all samples; to study the physico-chemical indicators of the curd mass and calculate the economic efficiency of the research carried out. The experimental part of the work was carried out at the Krasnoyarsk State Agrarian University. 4 samples of curd mass were studied, the control was produced according to the generally accepted technology GOST 31680-2012, in experimental 1, 2 % of the main raw material was replaced with crushed rose hips, in experimental samples 2 and 3 – by 4 and 6 %, respectively. In the studied samples, the curd mass had a dense consistency, the color in the control and experimental sample 1 did not change, in experimental 2 and 3 it acquired a pinkish tint. With an increase in the amount of crushed rose hips in the product recipe, all test samples acquired a sweet and sour taste, most pronounced in test sample 3. The results of physical and chemical studies showed a decrease of 0.7 % in the mass fraction of protein in sample 3 and moisture in samples 2 and 3 by 1 %, the mass fraction of fat in sample 3 decreased by 2 % compared to the control sample. The mass fraction of sucrose increased in all test samples, in samples 2 and 3 – by 2.8 %, in test sample 1 – by 2 %. The total acidity and temperature of the product upon release from the plant remained unchanged in all samples. Enrichment of the curd mass with crushed rose hips did not affect the microbiological parameters of the studied samples, and analysis of data on the economic efficiency of production indicates a higher profitability of curd mass production with the replacement of 4 % of the main raw material with rose hips.

ВЛИЯНИЕ ЖИВОЙ МАССЫ МОЛОДНЯКА НА ПОСЛЕДУЮЩУЮ МОЛОЧНУЮ ПРОДУКТИВНОСТЬ ПЕРВОТЕЛОК В РАЗНЫХ КЛИМАТИЧЕСКИХ ПОЯСАХ РОССИЙСКОЙ ФЕДЕРАЦИИ

The purpose of research is to study the effect of live weight of heifers at the age of 6 months on their subsequent milk production. Objectives: to study the growth rate of heifers with different live weights at 6 months; to assess the level of milk productivity (milk yield, mass fraction of fat and protein, amount of milk fat and protein) in first-calf heifers with different live weights at 6 months. The study included more than 25 thousand first-time Holstein heifers of the same genotypes (lines), bred in four climatic zones co-vering the territory of the Russian Federation. These zones include subtropical, temperate continental, extreme continental and arctic climates. The regions of the Far North with the most severe and cold climate, unsuitable for breeding Holstein dairy cattle, were not taken into account. Data from the Selex information system were used for the analysis. Statistical processing of the obtained data was carried out on the basis of generally accepted methods of variation statistics (using MS Excel). The reliability of the difference bet¬ween the compared values was determined using the significance criterion according to the Student's table. It was found that the live weight of calves at 6 months has a certain influence on the subsequent milk productivity of first-calf heifers. However, the optimal live weight varies depending on the climatic zone. Thus, in a subtropical climate, the optimal live weight is more than 175 kg; in a temperate continental climate – more than 185; in a sharp continental climate – less than 166; in a harsh arctic climate – over 200 kg. These results make it possible to optimize the breeding process and ensure maximum milk production in different climatic conditions.

Frequency of occurrence of k-casein genotypes and their effect on the milk productivity of Kholmogory cows

To increase the volume of domestic dairy products, it is necessary to use modern breeding methods and select animals with high genetic potential. To determine the genetic potential of animals, molecular genetic markers are used, which make it possible to study how a specific genetic variant or combination of genes affects the desired trait. The purpose of the study is to identify the frequency of occurrence of allelic variants of the kappa-casein gene (CSN3) in Kholmogory cows and their relationship with milk production. The object of the study is 195 cows. To determine the genotypes of kappa-casein, the method of polymerase chain reaction of restriction fragment length polymorphism was used. The research was carried out in 2023 on the basis of JSC Kholmogorsky Breeding Plant (Arkhangelsk region). Results: in the studied herd, allele A of the kappacasein gene dominates – 80 %, respectively, allele B was 20 %. The predominant genotype is AA – 63.08 % (n = 123), the less common genotype AB is 33.33 % (n = 65), the least common genotype is BB – 3.59 % (n = 7). To assess milk productivity and milk quality in cows with different CSN3 genotypes, productivity indicators for the last completed lactation were compared. The total number of cows with completed lactation in the study sample was 130 heads, of which: 37 cows were first-calf heifers, 6 cows in the second lactation and 87 cows in the third or more lactation. In total, according to the comparison results, cows with the BB genotype had the highest indicators: milk yield – 6916±275 kg, mass fraction of fat – 4.14±0.22 %, mass fraction of protein – 3.16±0.07 %, amount of milk fat – 286±19 kg, amount of milk protein – 219±12 kg. Thus, the desired genotype for the CSN3 gene is BB. At the moment, there are very few carriers of this gene, so it is necessary to carry out selection and breeding work aimed at increasing their numbers.

Использование процесса проращивания для повышения антиоксидантных свойств сырья

Abstract. The development of technology for controlled germination of grains and raw ingredients based on them, as well as the adaptation of methods and approaches for each individual crop, is one of the promising areas in the development of a line of food products that meets all the requirements of the modern population. The novelty of the research lies in the use of short-term temperature exposure as a disinfecting step before the process of germination of barley grain and the formation of an evidence base that this type of exposure does not have a negative impact on the remaining technological stages. The purpose of the study was to study the possibility of using barley grain in germination technology for the further production of raw ingredients with increased antioxidant properties. Research methods. The objects of study were barley grain (Hordeum vulgare L.), harvested from 2019 to 2022. The production of sprouted grain included separate technological stages: disinfection (short-term exposure to high temperatures), soaking (in water at 20 ± 2 °C for 20 hours) and germination (in a chamber with a temperature of 22 ± 2 °C and air humidity 95 ± 3 % , with a time range of 12–48 hours). Standard methods were used to evaluate: organoleptic indicators, humidity, nature, mass fraction of protein, ability and energy of germination, as well as microbiological indicators. To select the optimal duration of germination, the total content of flavonoids, polyphenols and antioxidant activity was controlled. Results. As a result of the studies, it was established that the use of short-term thermal exposure at a temperature of 190 °C and a duration of 10 s allows minimizing the risks of activating the development of the present microflora of barley grain. Using the proposed approaches, when carrying out the technological stage of germination, it was possible to identify the optimal duration of the process – 36 hours, which leads to an increase in total antioxidant activity by an average of 46 %, flavonoid content by 560 % and polyphenols by 145 %.

AUTHENTIC WHEAT GRAIN IS THE RAW MATERIAL FOR MODERN CEREAL PRODUCTS

Wheat grain is one of the eight traditional crops that needs to be reviewed in terms of its processing, product range, and quality properties of the end products. Considering the Rules of management and organization at grain factories, it can be noted that the recommended raw material for the production of grain products is durum wheat, the processing of which allows obtaining the main assortment of wheat:groats "Poltavski" and "Artek". Today, durum wheat in our country are grown in a small amount compared to soft wheat, which is widely used in flour milling, therefore enterprises of the cereal industry in such conditions must either import significant volumes of durum wheat or use soft wheat as an alternative option, but taking into account the peculiarities of the produced groats and the technological process, which is built for a stronger grain, the processing of soft wheat in such conditions and the production of crushed groats "Poltavski" and "Artek" from it cannot be considered effective. A key factor in the efficiency of soft wheat processing in groats production is also the difference in the chemical composition of two types of wheat, in which soft wheat has, for example, a lower mass fraction of protein compared to durum wheat, which does not allow production from soft wheat modern products of healthy and complete nutrition, the demand for which is only growing every year in the World and Ukraine. Emmer is one of the oldest cereal crops that mankind used for food and fodder needs. Cultivation of emmer began approximately 10,000-8,000 BC on the territories of ancient Egypt, Mesopotamia, Syria, Ethiopia, as well as other countries of Asia, North Africa and the Middle East. On the territory of Ukraine, emmer was grown 5-6 thousand years BC. When processing emmer into groats, the total yield of end whole groats can be obtained at the level of traditional cereals from hulled cultures - up to 70%, and flakes in relation to unprocessed grain 60-65%. That is, it will not be possible to significantly increase the yield of finished products during the processing of emmer, and this is primarily explained by the filminess of this culture, but if compare the quality of the obtained products, the advantage is clearly for products from emmer, which is already a proven fact, for example in the countries of the European Union where the demand for products made from "original" hulled wheat, including emmer, is increasing every year. Our country has all the necessary conditions for the development of this culture and increasing the volume of its cultivation and processing into food products, which in turn can increase the export potential of our country not only in the form of raw materials, but also products from it.

Результаты применения кормовой добавки пробиотического действия для повышения продуктивности дойных коров

Abstract. The article highlights the results of scientific and economic experience on highly productive dairy cows of black-and-white breed in the second half of lactation. The purpose - evaluation of the possibility of using a new lyophilized feed additive “Bonaka-APK” in the diets of dairy cows to increase their productivity and milk quality indicators. Studied the productive effect of the feed additive “Bonaka-APK” on dairy cows. Scientific and economic experience was conducted in the farm of the OSP “Novator 1” (Gulkevichi district, Krasnodar Territory) in 2021–2022. Research objectives to study the effect of feeding the feed additive "Bonaka-APK" on milk productivity and quality indicators of cow milk. Methods. The studies were carried out on two groups of dairy cows, formed by the method of pairs of analogues. Feeding ration of dairy cows of black-and-white breed with a live weight of 550.0 ± 40.0 kg and a milk yield of 16.0 ± 3.0 kg per day contained: 170 MJ OE, 1582.0 g of digestible protein and 4100.0 g of crude fiber, including 1844.0 g of starch. The sugar-protein ratio in the diet is – 0.83. There were 93.1 g of digestible protein per 1 energy feed unit. The experimental group, in addition to the main diet as part of the compound feed, received a probiotic complex “Bonaka-APK” in the amount of 0.02 kg per 1 head, once a day before milking. Results. The use of the biotechnological complex “Bonaka-APK” as an additive to compound feed, for the accounting period, made it possible to significantly increase the milk yield of 1 cow in the experimental group by 24.6 %, and in terms of 4.0% fat content – by 26.0 % compared with control. The content of fat in the milk of the experimental groups did not differ significantly, and the content of the mass fraction of protein in the milk of the experimental group was significantly higher by 0.4% compared to the control. Scientific novelty. For the first time, a new, developed complex “Bonaka-APK” was tested on dairy cows.

Comprehensive assessment of the quality of Ukrainian-made sour-milk cheese

Comprehensive research of food products, as well as compliance with the rules and regulations in the food industry, are necessary to provide consumers with quality and safe products. The purpose of this article is to provide a comprehensive analysis of the quality and safety of sour-milk cheese, including the evaluation of organoleptic characteristics, physicochemical properties, and microbiological indicators. The study was conducted with one of the largest producers of milk powder and fermented milk products on the Ukrainian market, BIAGR LLC as its basis. To achieve the set goal, the following methods were used: organoleptic, physicochemical, microbiological, and measurement of the content of toxic elements (cadmium, arsenic, lead). At the beginning of the measurement of quality indicators, packaging and labelling were evaluated, which complied with the requirements of the national standard. During the study of the organoleptic quality indicators of sour-milk cheese with a fat content of 5%, it was found that its consistency is soft, without whey separation; distinctive fermented milk smell and taste are without extraneous odour and favour; the colour of the sample is uniformly white. At the second stage of the research, the mandatory physicochemical quality indicators were measured and evaluated, namely: mass fraction of fat – 5.0%; mass fraction of protein – 14.6%; mass fraction of moisture – 68.0%; titratable acidity – 176°T; phosphatase was absent. Since food safety is now an urgent issue in Ukraine, the following safety indicators were measured during the research: the number of lactic acid bacteria, which was 2×106 CFU per 1 g; Escherichia coli bacteria were not detected; the number of mould fungi was 1×101 CFU per 1 g; the amount of yeast was 1×101 CFU per 1 g; pathogenic microorganisms, including Salmonella, Staphylococcus aureus, Listeria monocytogenes were not detected. Thus, in terms of organoleptic, physicochemical and safety indicators, sour-milk cheese with a fat content of 5%, produced by BIAGR LLC, meets the requirements of regulatory documents. The results of the research can be used for quality control of dairy products and improvement of production processes

Продуктивность коров при разной комбинации линий

The purpose of the study was to study the milk productivity of cows with different combinations of lines. The object of the study were first-calf cows of the black-and-white breed of the line Vis Back Aidiala 101341, Reflection Soveringa 198998, Montvik Chiefteina 95679. Cows obtained by intraline selection of the Aidial line have a high level of milk productivity, with milk yield of 5571 kg of milk, milk fat yield of 226 kg and protein yield of 171 kg, while significantly (P<0.05-0.01) superior to first-calf heifers, belonging to the Sovering line for 102 kg, 4 kg of fat and 4 kg of protein, and to the Chieftain line - for 259 kg of milk, 16 kg of fat and 11 kg of protein, respectively. When crossing the Ideal-Sovering lines, the highest milk yield is observed (5667 kg), with good milk fat content (4.01 %), high yield of milk fat (227 kg) and milk protein (172 kg). With the reverse cross Sovering-Idial, slightly lower milk productivity rates were obtained. When using bulls of the Aidial line on cows of the Governer line, high milk fat content (4.07 %) and milk fat yield (228 kg) were obtained, with average values of milk yield (5596 kg), protein mass fraction (3.01 %) and its yield (168 kg). Unsuccessful combinations of lines in both forward and reverse directions are crosses of the Idial and Chieftain lines. The descendants of such combinations have the lowest milk productivity. Thus, the use of line manufacturers R. Sovering and V.B. Idiala, both with intraline selection and interline combination, gives the best milk productivity indicators. Consequently, it is necessary to evaluate bulls according to the compatibility of lines; this has a great influence on the productivity of the offspring, since sires of the same line, when inseminating cows of the same lines, produce offspring of different productivity.

Seasonal changes in milk quality indicators jersey cows

The article presents the results of studies of milk quality indicators: the mass fraction of fat, the mass fraction of protein and the number of somatic cells in the Jersey breed in the Stavropol Territory in 2022-2023. In the autumn period, the indicators of the mass fraction of fat and protein were higher compared to other seasons and equal to 6.08% and 4.66%, respectively. The number of somatic cells was also increased in the autumn and spring periods of 140 and 146 thousand units/ml, respectively. A significant negative correlation of the mass fraction of protein and average daily productivity to the number of somatic cells r = -0.21 and -0.12 was established. And a significant positive correlation between the mass fraction of fat and the level of somatic cells r = 0.52.

Консервирование проб сырого молока пищевой добавкой низин (Е-234)

In order to preserve the initial organoleptic, physico-chemical and microbiological parameters, raw milk samples for veterinary and sanitary examination are transported to the laboratory in a chilled form within a short period of time. Preservatives, which eliminate the need to cool samples, affect the initial milk parameters, pose a danger to laboratory workers and change organoleptics. This paper presents data on the effect of the safe food additive nizin (E-234) at a concentration of 0,03 g/0,5 l on the initial organoleptic (taste, color, odor and consistency) and physico-chemical (mass fraction of fat, protein, skimmed milk residue (SOMO), density, titrated acidity) indicators milk stored at room temperature. It was found that nisin slows down the change in physico-chemical parameters due to spoilage, but causes an increase of 0,14 % in the mass fraction of protein, 1,28 kg/ m3 in density, 0,32 % in the mass fraction of SOMO after 24 hours of experiment. Two methods of reducing the concentration of nisin in the samples were tested: heat treatment of milk and dilution of the preservative before each application. Heat treatment had a weak effect, the indicators decreased by an average of 0,04 %, 0,07 %, 0,22 kg/m3 for protein, SOMO and density, respectively. The second method turned out to be simpler and more effective – the true values of protein, SOMO and density indicators were preserved for the first 6–18 hours of sample storage.

THE INFLUENCE OF FEMALE ANCESTORS ON MILK PERFORMANCE IN FIRST- CALF COWS OF THE HOLSTEIN BREED DAIRY CATTLE OF DOMESTIC SELECTION

The results of studies on the influence of female ancestors on the milk performance in first-calf cows of the Holstein breed of dairy cattle of domestic selection are presented. The highest values of milk yield, the amount of milk fat and protein, as well as the mass fraction of protein in milk were observed in daughters whose mothers’ milk yield was over 10,000 kg and amounted to 9295 (p≤0.01), 341.3, 313.3 (p≤0.01) kg, 3.37% (p≤0.05), respectively. First-calf cows with a milk yield of MM 9001-9500–9227 kg (p≤0.001) have a high degree of abundant milk production. They also had the highest amount of milk fat and protein, which amounted to 344.8 (p≤0.01) and 309.4 (p≤0.001) kg, respectively. The highest milk yield, milk fat and protein content were in first-calf cows with a milk yield of MF over 14.000 kg. The realization of the genetic potential for milk yield over 305 days of lactation was 102.1%.

Влияние пробиотиков на молочную продуктивность и технологические свойства молока коз зааненской породы

The article presents the results of experimental studies to study the effect of feeding probiotic feed additives Kluver Pro and BeneFIT Basic on milk productivity, composition and technological properties of milk from Saanen goats. It has been established that feeding probiotics Kluver Pro and BeneFIT Basic as part of the diets of lactating goats of the Saanen breed helps to increase milk yield by 9,5‑4,4% (p≤0,001), the mass fraction of fat in milk - by 0,73% (p≤0,05) and 0,11%, mass fraction of protein in milk - by 0,25% (p≤0,05) and 0,19%, as well as milk clotting time - by 7,3% and 5,4% (p≤0,001) and the formation of a denser rennet curd, which is a desirable property in the production of fermented milk products and cheese making

Productivity and milk quality of Saanen and Anglo- Nubian breeds of goats under the conditions of the Lower Volga region

Prospects for the development of dairy goat farming and goat milk production in many countries of the world, including Russia, are directly related to the dietary and healing properties of the product. An urgent problem is the comparative assessment of the adaptive and productive traits of dairy goats of imported selection under various ecological and climatic conditions of Russia, including the conditions of the sharp continental climate of the Lower Volga region. The purpose of the work was to give a comparative assessment of the eff ectiveness of breeding lactating goats of Saanen and AngloNubian breeds of imported selection under the conditions of the sharp continental climate of the Lower Volga region. The object of research was imported dairy goats. Two groups of female goats of Saanen and Anglo-Nubian breeds of the fi rst lactation of 10 heads in each were formed, taking into account their live weight, age of insemination and origin. The duration of the scientific and farm experiment was 210 days.Consistently high milk yield was found in goats of Saanen breed compared with the milk yield of their herdmates of Anglo-Nubian breed. The signifi cant diff erence in milk yield in favor of Saanen goats by months ranged from 13,24 to 16,51 % (p < 0,05). In general, during lactation the superiority of Saanen goats over their Anglo-Nubian herdmates in terms of milk yield was 61,2 kg or 15,75 %. A comparative analysis of quality indicators revealed a significant superiority of milk from goats of Anglo-Nubian breed such as in the mass fraction of fat by 1,48 abs.% (p < 0,05), in the mass fraction of protein by 0,24 abs.% (p < 0,05), in terms of milk fat yield by 3,15 kg (p < 0,05). It was found as a result that in the production of milk from goats of Anglo-Nubian breed, the level of profitability of milk with basic fat content (3,5 %) was higher by 27,78 abs.% compared with herdmates of Saanen breed.

EFFECTIVENESS OF USING PREMIX IN HIGHLY PRODUCTIVE DIET COWS DURING THE PERIOD OF STRIPPING

Vitamins and mineral elements play an important role in the prevention of metabolic disorders during strife. The MuMix premium premix for highly productive cows during the strife has been developed. It has been established that it is not toxic and belongs to hazard class IV (low-hazard substances DL50 over 5000.0 mg/kg). The effectiveness of using the premix in the diet of highly productive cows during stripping in the amount of 100 g per head per day was proved, which resulted in an increase in the average daily yield by 4.8%, milk production in the reference weight by 4.6%, an increase in the mass share of fat in milk by 0.22 p.p. (Р < 0.001), mass fraction of protein in milk - 0.06 p.p. (Р < 0.05), mass fraction of COMO - by 0.12, mass fraction of lactose - by 0.11 p.p. and decrease in the number of somatic cells by 7.9%.