CHEMICAL COMPOSITION OF COW'S MILK IN AUTUMN AND WINTER PERIOD

DOI: 10.36871 / vet.san.hyg.ecol.202103006
UDC 637.07

Authors

Larionov G.A.
Egorova K.D.
Chuvash State Agrarian University, Cheboksary, Russian Federation

Abstract

Providing high-grade and high-quality dairy products, increasing the amount of milk products produced is an important task of agro-industrial complex. In Russia, dairy products are mainly produced from cow's milk. The quantity and quality of dairy products depends on the composition and properties of milk. During lactation, the chemical composition of milk changes. The article presents the results of studies of the chemical composition of milk of cows in autumn and winter period. It was found that the amount of protein, fat, lactose, dry non-fat milk residue and dry milk residue in cow's milk in autumn and winter increases.

Keywords

milk, chemical composition, milk fat, protein, lactose, skimmed milk solids, milk solids.