Comparison of cheese availability different cow breeds in lactation completion
Автор: Kashaeva A.R., Mukhametgaliyev N.N.
Рубрика: Современные проблемы зооинженерии и селекции сельскохозяйственных животных
Статья в выпуске: 4 т.212, 2012 года.
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In this paper we studied cheesemakinq (coagulation under the rennet action) of milk cows during the lactation completion. It is shown that these properties becote worse in the milk at the end of lactation. It is recommended to establish a restrictive deadline to milk cows admission for makinq cheese starodoynyh at least 15 days prior to start.
Milk, lactation, cow, start, cheese-yelding capacity
Короткий адрес: https://sciup.org/14287714
IDR: 14287714
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