Cows’ retroviral infection influence on the cottage cheese technology and storage

The purpose of the researches was the as-sessment of technological properties of milk of the cows infected with retroviruses and the definition of veterinary and sanitary characteristics of the cot-tage cheese developed from it in dynamics. As ma-terial for researches the tests of BIV-whole milk, the BLV-BIV-infected and intact cows served. It was established that time expenditure by production of cottage cheese from BIV-milk and the BIV-BLV-infected cows increased by 21.6 and 35.1 %, and production output decreased by 27.8 and 44.4 % respectively. The cottage cheese developed from BIV-milk and BIV-BLV-infected cows had fat smeared consistence, insufficiently issued grain at not expressed smell. Fat content of the cottage cheese developed from BIV-whole milk and the BIV-BLV-infected cows increased by 27.8 and 61.1 %, and the amount of the general protein and calcium was reduced by 13.3 and 33.3 % and 13.3 and 30.0 % respectively in comparison with cottage cheese from milk of intact cows. The cottage cheese received from BIV-milk and BIV-BLV-infected cows contained foreign microflora in the structure, including microscopic fungi, and in case of retrovirus coinfection - the bacterium of group of colibacillus. The quantity of lactic microorganisms in the cottage cheese developed from milk of the cows infected with retroviruses was reduced on 2-3 orders at the decrease in acidity on 20 and 40 °t. It is shown that at storage in the refrigerator of the cottage cheese developed from BIV-milk and the BIV-BLV-infected cows, its acidity changed slightly, however, the quantity of foreign microflora in-creased, within several days it got smeared con-sistence and an unpleasant smell.