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ISSN 2309-7671

Key title:
Agrarnoe obrazovanie i nauka

Abbreviated key title:
Agrar. obraz. nauka

Composition and technological quality of milk from Simmental and Simmental and Holstein cross cows

Ivanov V. A. doktor selskohozyaystvennyh nauk, professor Vserossiyskogo NII zhivotnovodstva Rossiyskoy akademii selskohozyaystvennyh nauk, Tadzhiev K. P. kandidat selskohozyaystvennyh nauk Kazahskiy NII zhivotnovodstva i kormoproizvodstva

It has been ascertained that milk fat and protein percentages decrease by 0.13–0.18 % and 0.09–0.13 % respectively with the increase of proportion of Holstein blood in crosses. Milk of Simmental cows complies with the requirements for making quality butter and hard cheese. Concentrations of protein and casein de-crease by 0.08 %–0.10 %, and rennet coagulation time is reduced by 1.3–1.5 times in the milk of crossbreed animals. An increase in the share of Holstein blood on more than 75 % causes the 4.06 % increase in amounts of unsaturated fatty acids in butter made of the milk of these cows, the 1.37 % and 0.64 % decreases in concentrations of volatile and essential fatty acids respectively, which degrade the quality of finished product. The milk of crossbred animals with a high percentage of Holstein blood is considered to conform better to the standards of drinking milk and cultured milk food production.

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