Technological properties of milk of cows with different proportion of blood in the Holstein breed

Relevance . The priority task for the agro-industrial complex of Russia is to provide population country with high-grade products. One these products milk. It not only a valuable food product, but also raw material dairy industry, its use production certain determined by technological properties. study properties in new genetic formation cattle Middle Urals zone has both scientific and practical interest. Results As result research, it was found that milk obtained from cows Holstein breed genotype (75–91%) best terms content dry matter components. Cowʼs milk, regardless genotype, suitable highly processed — canned cheeses. According all indicators, exception group 97% or more ratio protein SOMO, making cheese. Lower rates suitability processing into Adyghe cheese were observed than 91%. To improve clot, rennet proposed, which made possible reduce cost calcium chloride obtain denser clot. solutions manufacture coagulators makes increase degree fat cowʼs production.