The additives' influence of different calcium gluconate forms in diets on the chemical composition and properties of milk cows heifers

A comparative study of the using of different forms of calcium gluconate in the diets of heifers and cows, heifers. It is found that the introduction of the diet mechanically activated amorphous nano-dispersed form of calcium gluconate (Calcium-MAG) has a positive effect on the chemical composition and technological properties of milk and on the yield, while maintaining the organoleptic properties.