Qualitative composition and the properties of milk depending on the level of bioelectric potential of biologically active centers of cows

The development of methods for the rapid assessment of the composition and properties of milk for technological classification and forecasting with the aim of further directing its use seems to be topical. Reserves for improving the efficiency of methods for express evaluation of the composition and properties of raw milk are far from being exhausted. The evaluation of the qualitative composition and properties of milk by measuring the level of the biopotential of a system of surface-localized biologically active centers (SLBAC) seems promising. The aim of the studies was to study the relationship between the level of biopotential of surface-localized biologically active centers of cows and the sanitary-hygienic characteristics of the milk obtained from them. In the experiments, we used freshly extracted milk obtained from five groups of black-and-white Holstein cows of the second lactation with an average live weight of 530-565 kg and an average annual milk yield of 6.700-7.200 kg. In the selected samples of milk, we determined the content of somatic cells and mesophilic, aerobic and facultative anaerobic microorganisms in 1 cm3 of milk (QMAFAnM), and the thermal stability. As a result of the research, it has been established that the intensity of metabolism and secretion in the mammary gland, which are caused by the content of microflora that provokes mastitis and predetermine the stability of casein micelles to the action of high temperatures, influences the sanitary and hygienic characteristics and the thermal stability of freshly squeezed milk, which can be estimated according to the level of the average biopotential of SLBAC cells № 1, № 3, № 16, № 20, № 38, № 39, № 44, segmentally determined by connections with the autonomic nervous system. Based on the results of the studies, a method for express evaluation of the qualitative composition and properties of milk was developed.