Composition and cheese suitability of milk from local Ukrainian cows and their crossbreedings with Montbeliarde breed
Laen...
Kuupäev
2022
Kättesaadav alates
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Estonian University of Life Sciences
Abstrakt
The aim of this work was to compare the qualitative composition of milk and its
suitability for cheese processing at cows of local Ukrainian Red-Spotted breed (URS) and their
crossbreeds with Montbeliarde (MO) breed. The research was conducted at commercial farm in
the Vinnytsia region, Ukraine (48° 57′01″ n.l., 28° 47′09″ e.l). At farm, two groups of purebred
and crossbred first lactation cows-analogues with a population of 20 heads in each were formed.
The use of crossbreeding cows URS × Montbéliarde breed had a positive effect on the milk
composition and cheese suitability. It was established that local purebred cows exceeded purebred
counterparts in daily milk yield by 2.47 kg. When the content of fat, protein and lactose in milk
was higher in crossbreed group by 0.19, 0.19 and 0.12%, respectively. In addition, crossbreed
cows surpassed purebred counterparts for the energy value of 1 kg of milk and theoretically
possible output of rennet cheese by 0.142 MJ and 0.61 kg. The duration of the coagulation phase
of milk obtained from crossbred cows was shorter than that of purebred analogues by
1.54 minutes.
Kirjeldus
Received: July 19th, 2022 ; Accepted: September 8th, 2022 ; Published: September 12th, 2022 ; Correspondence: borshcha@outlook.com
Märksõnad
crossbreeding, local Ukrainian dairy breed, Montbeliarde, milk, suitability for cheese processing, articles