Improving dairy cattle breeding by increasing protein indicators in milk

Practice shows that with successful selection for milk yield and fat content in milk, the protein content of milk does not increase, but decreases. In the past years, one of the main reasons for the insufficient increase in the protein and milk content of cows was the lack of material interest in this, since during the sale of milk it was assessed by the total weight and the content of only fat in it. An increase in the mass fraction of protein in cow's milk is an urgent problem for dairy cattle breeding, since this indicator in Russia is currently the lowest among milk producers. It is known that the possibilities for improving the herd depend on many factors: on the number of breeding traits, their heritability and relationships, on the intensity of selection and the achieved selection background of traits, their heritability, variability and interrelationships, on the intensity of selection and the achieved selection background of traits, which determines in its own way queue selection differential.