2011,    N 1 (8)    

VETERINARY SCIENCE AND ANIMAL INDUSTRIES

Korchagina O., Ivanova N., Kutrovsky V.

Cheese suitability and efficiency of milk production of Holsteinized black-motley and Holmogorsky cows and quality of soft cheeses received from the milk

The estimation of physical and chemical indicators and cheese suitability of milk of Holsteinized black-motley and Holmogorsky cows is spent. Increase in share of Holstein blood has reduced quality of milk as raw stock for production of cheeses. The greatest gain among all groups of cows is received at milk processing to cheeses, in comparison with its realization in whole natural kind.

Keywords: BLACK-MOTLEY and HOLMOGORSKY BREEDS of COWS, MILK YIELD, PHYSICAL AND CHEMICAL PROPERTIES of MILK, HOLSTeiNIZATION, SOFT CHEESES, CHEESE SUITABILITY OF MILK, ORGANOLEPTIC ESTIMATION of MILK

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