Composition and cheese suitability of milk of cows of different breeds

Abstract

The aim of this work was to compare the quality of milk and its suitability for processing into cheese in cows of the local Ukrainian black-and-white dairy (UBW) breed and their crossbreeds with the Swiss breed. The research was conducted on a commercial farm in Vinnytsia region. The first farm keeps purebred cows of the Ukrainian black-and-white dairy breed and crossbreeds of the first generation obtained as a result of crossing with the Brown Swiss breed. Two groups (purebred and local) analog cows were formed with 20 heads each. It was found that crossbreeding had a positive effect on the content of fat and protein in milk in crossbreeds UBW and Brown Swiss cows, these values were 0.21 and 0.13% higher than in purebred cows. At the same time, the crossbreeds lost some of their productivity - the average daily yield of UBW and Brown Swiss cows was 1.83 kg lower than that of purebred counterparts. The crossbreeds of UBW and Brown Swiss cows were dominated by purebred analogues in terms of energy value of 1 kg of milk and theoretically possible yield of rennet cheese by 0.141 MJ and 0.53 kg. The duration of the coagulation phase of milk obtained from crossbred cows was shorter than that of purebred analogues: in crossbreeds of UBW and Brown Swiss cows by 1.23 minutes. Samples of milk obtained from crossbreeds had the highest class on the characteristics of the rennet clot. Out of 20 studied samples of milk of UBW cows of breed 15 samples (75%) are referred to I and 5 (25%) - to II class; in the milk of UBW and Brown Swiss breeds of cows 17 (85%) - up to I and 3 (15%) - up to II class.