Features of the chemical composition and technological properties of cow’s milk, taking into account the linear affiliation

The dairy industry is the fastest growing livestock sector and by 2030, milk production is projected to increase by an average of 22%. Milk productivity and technological properties of milk are greatly influenced by the genetic potential of cows, which is largely determined by the producing bulls used for the production of the herd. In this work, the milk productivity and milk quality of red-mottled cows were studied. The red-mottled breed of dairy cattle is a genetically young population, and at the present stage of improvement there is a task of hereditary consolidation of breeding, productive qualities of animals according to the characteristics that meet the requirements and the direction of productivity of the breed. To study the genetic potential of the dairy productivity of breeding bulls used on the farm and the productivity of their daughters, data from breeding records - the SELEX program - were used. To study the quality and technological properties of milk, three groups of cows of different origins were formed: lines, Reflection Sovering 198998, Vis Back Ideal 1013415 and Montvik Chieftain 95679. Milk productivity was taken into account every week according to the results of control milking, during 305 days of lactation. The best quality indicators were found in the milk of cows from bulls-producers of the Vis Back Ideal line. It is noted that the dry matter content in the milk of first-calf cows Vis Back Ideal was 12.15%, which is slightly higher than this indicator in the milk of animals Reflection Sovering. A similar trend was observed in fat and casein content. In this connection, bulls of this line can be improvers in terms of fat and protein content in milk. Milk of cows of the Vis Back Ideal line had a high ability to rennet (coagulation time 9 min 21 sec). An important indicator reflecting the quality of the milk obtained is the number of somatic cells contained in milk. It was found that the smallest number of somatic cells in milk was detected in cows of the Vis Back Ideal line. Thus, the number of somatic cells in milk can be used as a criterion for assessing the safety and cheese suitability of milk in order to obtain high-quality dairy products.