DOI: 10.36871 / vet.san.hyg.ecol.201904007
UDC 637.07
Authors
Larionov G.A., Semenov V.G., Mardaryeva N.V.
FSBEI HE "CHUVASH STATE AGRICULTURAL ACADEMY"
Abstract
Cow's milk is the main agricultural product and a valuable raw material for the production of dairy products. When studying the quality of milk, organoleptic, microbiological and chemical indicators are determined. The chemical composition of milk depends on many factors - breed of cows, feeding, content, age, physiological condition of the animal, season of the year, etc. The chemical composition of raw milk is an important condition in deciding whether to further process it for a certain type of dairy product. Current national and international regulations place low demands on the mass fraction of fat and protein in cow's milk - at least 2,8%. Milk with a minimum content of fat and protein does not provide a high yield. To plan the production of dairy products, it is necessary to take into account seasonal changes in the chemical composition. The Chuvash State Agricultural Academy has a small dairy farm. The academy has a training and research laboratory on the technology of milk and dairy products. In the conditions of this laboratory, studies are being conducted to evaluate the milk of cows, not only of our academy, but also of personal subsidiary, farm and collective farms. In this regard, it is relevant to conduct research to identify seasonal changes in the chemical composition of milk. The article presents the results of research work to determine the chemical composition of milk in cows of a dairy farm of the student research and practice center of the Chuvash State Agricultural Academy in the autumn. It was revealed that in September, October and November, the content of fat and protein in milk significantly increases.
Keywords
cow, milk, quality, chemical composition, milk fat, protein, lactose, salts.
