Technological properties of milk and the quality of its processed products against the background of use in the diets of cows sorption-probiotic additives

In experimental studies on highly productive cows, the effect of the sorption-probiotic Supplement "Biopinular" in doses of 0.25; 0.5; 0.75 and 1 % of its dry matter on the technological properties of milk and the quality of its processed products was studied in the diets of cows. It was found that the mass fraction of fat and protein in the milk of cows of the experimental groups increases, which caused them to receive milk fat by 13.22-18.55 kg and protein by 7.81-11.37 kg more than from the control group of cows. Their milk is characterized by a higher concentration of milk sugar, SOMO and a better ratio of fat: protein, protein: SOMO, which indicates its better cheese suitability. When separating, the extraction of fat from the milk of cows of the experimental groups increased by 97.55-97.83 % against 96.84 % from the milk of cows of the control group, which caused a greater yield of cream from 1 kg of milk by 1.12-6.02 %. In view of this, 20.22 kg of butter was consumed for the production of 1 kg of butter from the milk of cows in the control group, while it was 2.08-6.09 % less from the milk of cows in the experimental groups. In this case, the fat in the oil contained 72.10-72.23 % against 71.56 % in the control group. More than 1.28 3.68 % was the yield of cottage cheese with 1 kg of skimmed milk. The most pronounced best technological properties were the milk of cows that received 0.25 and 0.5 % of the drug in the diet. In the same groups, additional revenue from the sale of milk of 5.55 and 2.78 rubles was received for 1 ruble of the drug cost, which allows us to recommend these doses of sorption-probiotic additives for widespread introduction into the diets of cows.