Сельское хозяйство/1. Организация сельскохозяйственного
производства
Candidate of biological sciences Valitova А.А., candidate of agricultural sciences
Vagapov F.F., candidate of
biological sciences Gizatova N.V.
Bashkir State Agrarian University, Russia
Cheeseability of milk
obtained from cows consuming the probiotic supplement
"Vetosporin-Active"
The technological properties of milk largely
determine the production of a benign product. It is on them pay attention to
the acceptance of milk for further processing. One of the main technological
properties of milk during its processing into cheese is the ability to
coagulate under the action of rennet enzyme [1, Р. 74; 2, P. 17].
The data obtained by us testify to the unequal
duration of the coagulation of milk by the rennet enzyme of the studied groups
(Table 1).
It was found that, depending on the lactation
period of cows of all experimental groups, the shortest duration of coagulation
was observed in the third month, the largest - in the ninth.
When analyzing the intergroup differences in the
total duration of coagulation, it was established that in all the analyzed
periods the milk of the cows of the experimental groups differed by the highest
rate of coagulation, which in our opinion is due to the high content of cows in
these milk of casein. Thus, in the first month of lactation, their superiority
over control peers was 0,73-1,12 min (2,20-3,41%), the third 0,85-1,39 min
(2,92-4,87%), the sixth – 0,56-0,91 min (1,62-2,66%), the ninth – 0,76-1,04
minutes (2,15-2,96%).
Table 1 - Rennet milk coagulability (min, sec)
|
Index |
Month of lactation |
Group |
|||
|
I |
II |
III |
IV |
||
|
Total duration |
I |
33,94±0,45 |
33,21±0,58 |
32,82±0,33 |
32,92±0,24 |
|
III |
29,95±0,40 |
29,10±0,42 |
28,56±0,46 |
28,84±0,48 |
|
|
VI |
35,15±0,34 |
34,59±0,26 |
34,24±0,42 |
34,30±0,39 |
|
|
IX |
36,12±0,37 |
35,36±0,67 |
35,08±0,51 |
35,15±0,49 |
|
|
The coagulation phase |
I |
25,37±0,40 |
24,98±0,43 |
24,71±0,27 |
24,78±0,29 |
|
III |
20,90±0,51 |
20,66±0,49 |
20,44±0,26 |
20,51±0,78 |
|
|
VI |
26,04±0,67 |
25,90±0,80 |
26,12±0,43 |
26,02±0,34 |
|
|
IX |
28,53±0,75 |
28,26±0,65 |
28,14±0,72 |
28,14±0,34 |
|
|
Gelation phase |
I |
8,56±0,40 |
8,23±0,96 |
8,11±0,45 |
8,14±0,26 |
|
III |
9,05±0,48 |
8,44±0,58 |
8,12±0,34 |
8,33±1,04 |
|
|
VI |
9,11±0,34 |
8,69±0,64 |
8,12±0,55 |
8,28±0,43 |
|
|
IX |
7,59±0,47 |
7,10±0,99 |
6,94±1,05 |
7,01±0,31 |
|
Among the cows of the experimental groups in all
periods of lactation, the shortest duration of coagulation was characterized by
the milk of the third group of cows, which received a probiotic supplement
"Vetosporin-Active" at a dose of 100 g per 1 ton of feed in the
ration.
The best for cheese making is milk, attributable
to cheese taste, determined by rennet, to type II. Milk type III (duration of
clotting 40 minutes or more) is considered rennet-flaccid.
The results of the research showed that the milk
of cows of all experimental groups for clotting by rennet enzyme during all
periods of lactation is referred to the second type, which is most suitable for
cheese production.
The duration of the gelling phase, on which the
quality of the bunch depends, is important for the characterization of milk
suitability in cheese making. The shorter the gelation phase, the denser the
clot [3, Р. 56;
4, Р. 252].
Depending on the lactation period of animals, the
shortest duration of the gelling phase was observed in the ninth month of
lactation in the milk of cows of all experimental groups.
Analysis of intergroup differences suggests that
the least prolonged phase of gel formation was characterized by the milk of
experimental cows. Thus, the superiority of group I cows over group II peers in
the first month of lactation was 0,33 sec (4,01%), group III (0,45 sec (5,55%),
group IV 0,42 sec (5,16%), the third – 0,61 sec (7,23%); 0,93 sec (11,45%) and
0,72 sec (8,64%), the sixth - 0.42 sec (4,83%); 0,99 seconds (12,19%) and 0,83
seconds (10,02%), the ninth one – 0,49 seconds (6,90%); 0,65 sec (9,37%) and 0,58
sec (8,27%), respectively.
The data obtained by us agree with the results of
studying the fractional composition of casein.
Thus, the use of a probiotic supplement has a
positive effect on the protein composition of milk, as well as its
cheese-worthiness. It can be concluded that the milk of the third group of cows
was characterized by better coagulability under the action of rennet enzyme.
Literature:
1. Mironova, I.V. Changes in the chemical
composition and properties of milk of first-calf cows when included in the diet
of glauconite supplementation / I.V. Mironova // News of the Samara State Agricultural Academy. 2013. №1. Pp. 74-78.
2. Zainukov, R. Influence of glauconite on milk
productivity of first-calf fry / R. Zainukov, I. Mironova, Kh. Tagirov // Milk
and meat cattle breeding. 2008. № 5. Pp. 17-19.
3. Mamaev, I.I. Food, energy value of meat of
bull-calves of black-motley breed and its two-, three-breed hybrids / I.I.
Mamaev, I.V. Mironova, A.A. Nigmatyanov // Bulletin of the Bashkir Agrarian
University. 2014. No. 1
(29). Pp. 50-53.
4. Zubairova, L.A. Biotechnological methods of
processing meat raw materials in the production of meat products / L.А. Zubairova,
A.Ya. Gizatov // in the collection: Youth Science and Agroindustrial Complex:
Problems and Perspectives. Proceedings of the II All-Russian Scientific and
Practical Conference of Young Scientists and Post-Graduate Students. 2008. P. 252-254.