Genotypic and paratypic factors influence on the raw cow's milk quality and properties for the cheese-making industry

The purpose of research is to study the influence of these breeds and the season of the year on the organoleptic, physicochemical and special requirements for milk as a raw material for cheese making. The experiment was carried out in 2019. Two groups of analogue cows (30 heads each) of the red-and-white breed (CJSC Zavety Ilyich, the Minusinsk District) and black-and-white breed (LLC Ilyichevskoye, the Shushensky District) were selected. All experimental animals were analogues in terms of age (2-3rd lactation), lactation period (2-3 months), milk production level (4514 and 4400 kg per cow per year), breed, health and were in the same feeding conditions and content. Milk productivity was determined individually from each cow for control milkings; organoleptic, physico-chemical indicators, safety criteria and specific requirements for milk for cheese-making according to generally accepted methods - twice a month in the laboratories of OAO (open joint stock company) Moloko, Minusinsk and OAO (open joint stock company) Sayanmoloko, Sayanogorsk. The yield of cheese was determined by the calculation method. Red-and-white cows outperformed black-and-white in organoleptic indicators by 0.11 points, in fat content - by 0.11 % (P > 0.95), protein - by 0.25 (P > 0.95), SOMO - by 0.28 % (P > 0.95), in terms of titratable acidity - by 0.3 °T (P > 0.95), density - by 0.3 kg/m3 (P > 0.95). For both breeds, there was a decrease in the studied indicators in the milk of the spring period compared with their maximum content in the autumn period: by 0.93-1.07 points in organoleptic indicators (P > 0.99), fat content - by 0.19-0, 29 % (P > 0.99), protein - by 0.28-0.37 (P > 0.99), SOMO - by 0.38-0.47 % (P > 0.99), in terms of titratable acidity - by 0.3-1 °T (P > 0.99), density - by 0.3-0.6 kg/m3 (P > 0.99), in terms of bacterial contamination (reductase test) there was a decrease to II class, according to the rennet sample - up to class II and III, according to the cheese yield - by 0.9-1 %. To solve the problem of the efficiency of milk processing and the production of high-quality cheese products, dairy plants are invited to take into account seasonal production modes: produce cheeses in the summer-autumn period of the year. The milk of cows of the red-and-white breed is recommended for the production of cheese, the milk of the black-and-white breed is recommended for whole-milk production.