Evaluation of the technological properties of cowsʼ milk depending on the season of the year

Relevance. One of the main products for consumption and food production in Russia is milk. Its composition is influenced by many factors, including the seasonality of production. In some seasons of the year, milk supplies (both quantitatively and qualitatively) are quite unstable, which creates significant problems for technologists to produce the planned amount of dairy products and forces them to periodically rebuild their operating modes with an inevitable decrease in its efficiency and profitability. In this regard, the study of the influence of the season on the technological properties of cowʼs milk is relevant and has practical significance.

Results. As a result of the research, it was found that despite the fact that the conditions for the preparation and processing of cream were similar for milk in all seasons of the year, there were significant differences in the technological properties of milk. Cream was churned faster in spring and summer — in 38 min. and 40 min., and in autumn and winter the duration of churning cream ranged from 49 min. to 63 min. accordingly. The milk of cows in summer was distinguished by the best rate of coagulation under the action of rennet enzyme. The total duration of milk coagulation in this season of the year was less than in other seasons by 5'20''–7'20'' (p < 0.001). The highest milk costs per 1 kg of butter were in spring and summer. According to the ratio of the components of milk when choosing it for cheese making, the best milk was obtained in the autumn-winter period, when the optimal content of SOMO, fat and protein was observed. This is explained primarily by the fact that during this period a large number of animals lactated in the second half of lactation after separation.

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