Technological properties of milk of cows with different proportion of blood in the Holstein breed

Abstract

Relevance. The priority task for the agro-industrial complex of Russia is to provide the population of the country with high-grade products. One of these products is milk. It is not only a valuable food product, but also a raw material for the dairy industry, its use for the production of certain products is determined by its technological properties. The study of these properties in a new genetic formation of dairy cattle in the Middle Urals zone has both scientific and practical interest.

Results. As a result of the research, it was found that the milk obtained from cows with a Holstein breed genotype (75–91%) was the best in terms of the content of dry matter and its components. Cowʼs milk, regardless of genotype, is suitable for the production of highly processed products — canned milk and cheeses. According to all indicators, milk, with the exception of cows of the group with a genotype of 97% or more in terms of the ratio of protein and SOMO, is suitable for making cheese. Lower rates of suitability of milk for processing into Adyghe cheese were observed in milk from cows with a Holstein genotype of more than 91%. To improve the clot, the use of rennet was proposed, which made it possible to reduce the cost of calcium chloride and obtain a denser clot. The use of new technological solutions in the manufacture of Adyghe cheese with the use of protein coagulators makes it possible to increase the degree of use of fat and protein from cowʼs milk and reduce the cost of milk for its production.