Influence of the feeding level on proteinaceous structure and the syroprigodnost of milk of cows during lactation end

In work influence of types of feeding on proteinaceous structure and syrodelchesky properties of milk of cows during lactation end is studied. It is established that when using in feeding of cows hay-senazhnogo like milk keeps syrodelchesky properties longer time to what testify dynamics of fractional composition of casein, characteristics of clots and time of folding of milk.