Influence of conditions for feeding dairy cows on the chemical composition and technological properties of milk when its processing in cheese

The use of sorghum-clover silage in feeding dairy cows to improve the technological properties of milk is justified. Based on the principle of analogues, three groups of Ayrshire cows were created taking into account age, live weight, and milk production. The difference in feeding the cows was that the animals of the first group received corn silage, the second animals received sorghum-clover, and the third received sorghum silage. When feeding cows of sorghum-clover silage in milk, the content of fat, protein, including casein increased (by 6.0-6.4 %). In the milk of cows of all groups there was a sufficient amount of calcium (120.1-137.9 mg %) and phosphorus (94.6-99.2 mg %). The amount of calcium and phosphorus in the milk of cows fed sorghum-clover silage was characterized by the most optimal ratio (1.39:1). Differences between groups on organoleptic indicators of milk is not established. Due to better rennet coagulation, milk from cows fed sorghum-clover silage was significantly better in cheese suitability compared to animals fed sorghum and corn silage. The shortest duration of coagulation of milk of cows of the second group is explained by the increased content of casein and calcium in it. When animals feed sorghum-clover silage, the technological properties of milk are improved in terms of its suitability for cheese making. This is characterized by an increased content of fat (by 3.5-4.5 %) and protein (by 4.7-5.3 %) in milk compared to animals that received corn and sorghum silage, which, in turn, characterizes it as more suitable for cheese making.