Agrarian
Bulletin
of the Urals

Russian Journal of Agricultural Research

The publication is registered by the Ministry of the Russian Federation
for Affairs of the Press, Television and Radio Broadcasting and Mass Communication Media.
Registration certificate: PI number 77-12831 on May 31, 2002
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ISSN 1997 - 4868 (Print)

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Journal is included in the list of VAK (from 25.09.2017), No. 291

ISSN 2307-0005 (Online)
Key title: Agrarnyj vestnik Urala (Online)
Abbreviated key title: Agrar. vestn. Urala (Online)

Аграрный вестник Урала № 07 (161) 2017

Биология и биотехнологии

Горелик О. В. доктор сельскохозяйственных наук, профессор Уральская государственная академия ветеринарной медицины

Гафнер В. Д. главный зоотехник ООО НП «Искра»

УДК:637:14.04/05

THE INFLUENCE OF TRITICALE ON THE QUALITY OF MILK DURING PRODUCTION OF CHEESE

 In themanufacture of certain dairy products to milk must meet certain requirementsnot only from the point of view of indicators of quality – hygiene and safety,but also properties, allowing us to process it into dairy products, curd,cheese, butter, etc. Triticale is used to produce green mass and fodder grain,and is used when feeding the animals. Growing global interest in hybrid cerealsis caused by its great features. Triticale has good yield potential, high frostresistance, resistance against viral and fungal diseases, and low requirementsto soil fertility. This culture is perfectly resistant to drought or frost. Thebasic amount of triticale is consumed as the main component of animal feed. Thearticle studies the effects of the introduction in the diet of dairy cowstriticale on composition and technological properties of milk. The use oftriticale in feeding of dairy cows in period of milking has a positive effecton the physico-chemical characteristics of milk. We observed increase in thecontent of dry matter in milk and its components. Skimmed milk of the cows ofthe second and third experimental groups has higher technological propertiesassociated with the production of dairy products with high protein content suchas cheese. In the preparation of curd from skim milk from cows of these groupsreceived more cottage cheese by 2.61 and 1.79 kg, or 16.4 % and 11.2 %,respectively in groups at a sufficiently high rate of utilization of milkprotein. 


Keywords:

dairy cows, milk, milk composition, technological properties, cheese.


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