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- W967707577 abstract "The purpose of the study was to determine the peculiarities of chemical composition and technological properties of milk from Bestuzhev cows as dependent on the method of crossing and blood share of Holstein cows in the process of butter and tough cheese production. The studies were conducted on the modern experimental production farm «Krasnogorskoye», Samara region. It is ascertained that milk yields increase in hybrid cows is accompanied by milk quality degradation in proportion to the increase of the Holsteins’ blood share. The content of dry matter in milk is being reduced by 0.06-0.23%, the fat mass ratio by 0.03-0.11%, that of protein by 0.05-01.7%, casein 0.11-0.27%. The usage of milk fat for butter production was high enough (98.67-98.87%), regardless of the method of original breeds crossing. The lowest milk requirement per 1 kg butter production was in the group of cows with 5/8 Holstein bloodiness. In cheese production the milk requirement in the above group was lower as compared with introduced blood crossing at 12.5-16.7%, reciprocal crossing at 6.3-8.3% and absorptive crossing at 24%. The difference in all the cases was statistically proved. The most effective results were obtained with reproduction crossing, when milk quality improvement was accompanied with the consolidation of its chemical composition." @default.
- W967707577 created "2016-06-24" @default.
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- W967707577 date "2014-01-01" @default.
- W967707577 modified "2023-09-23" @default.
- W967707577 title "Химический состав и технологические свойства молока голштинизированных коров бестужевской породы" @default.
- W967707577 hasPublicationYear "2014" @default.
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