Indicators of cow’s milk in the housing and grazing keeping systems

Cover Page

Cite item

Full Text

Open Access Open Access
Restricted Access Access granted
Restricted Access Subscription or Fee Access

Abstract

The production of high-quality dairy products is largely influenced by proper provision of optimal conditions for keeping animals. Properly selected conditions for keeping a dairy herd directly affect the strengthening of immunity, productivity and quality of dairy products. The article provides information about pasture and stall conditions for keeping animals with the advantages of pasture keeping in terms of milk productivity and the quality of raw milk. The features of both content systems are briefly summarized. Pasture is most often used in regions with an acceptable climate; stall – mainly in regions with developed agriculture and with limited opportunities for walking livestock on natural pastures. The results of studies of quantitative and qualitative indicators, as well as the nutritional value of milk obtained from Holstein cows kept under pasture and stall systems in two farms in the Volgograd region are presented. From the resulting raw milk, a brief technology for producing samples of a fermented milk product – kefir with lactulose – is shown. Kefir was produced using traditional technology, using a starter culture of kefir grains. The prebiotic carbohydrate lactulose, which has a proven preventive effect, was chosen as an enriching component. Organoleptic, physico-chemical, microbiological parameters, as well as amino acid composition, were studied in samples of the finished product. The results obtained indicate high levels of nutritional and biological value of raw milk and fermented milk products made from it.

Full Text

Restricted Access

About the authors

N. I. Mosolova

Volga Region Scientific Research Institute of Meat-and-Milk Production and Processing; Volgograd State Technical University

Author for correspondence.
Email: niimmp@mail.ru

Grand PhD in Biological Sciences

Russian Federation, Volgograd; Volgograd

M. I. Slozhenkina

Volga Region Scientific Research Institute of Meat-and-Milk Production and Processing; Volgograd State Technical University

Email: niimmp@mail.ru

Corresponding Member of the RAS

Russian Federation, Volgograd; Volgograd

I. F. Gorlov

Volga Region Scientific Research Institute of Meat-and-Milk Production and Processing; Volgograd State Technical University

Email: niimmp@mail.ru

Academician of the RAS

Russian Federation, Volgograd; Volgograd

O. V. Kudryashova

Volga Region Scientific Research Institute of Meat-and-Milk Production and Processing

Email: niimmp@mail.ru

PhD in Biological Sciences

Russian Federation, Volgograd

N. A. Tkachenkova

Volga Region Scientific Research Institute of Meat-and-Milk Production and Processing

Email: niimmp@mail.ru

PhD Student

Russian Federation, Volgograd

A. A. Slozhenkina

Volga Region Scientific Research Institute of Meat-and-Milk Production and Processing

Email: niimmp@mail.ru

Researcher, PhD Student

Russian Federation, Volgograd

References

  1. Aminova A.L., Yumaguzin I.F. Effektivnost’ primeneniya bioregulyatorov v zavisimosti ot sistemy i sposoba soderzhaniya korov // Agrarnaya nauka. 2022. № 3. S. 9–13.
  2. Buyanova I.V, Matyushev V.V., Kuular Ch.G. Tekhnologicheskie osobennosti biokefira s prebioticheskimi veshchestvami // Vestnik KRASGAU. 2022. № 3 (180). S. 148–153.
  3. Ganushchenko O., Zen’kova N. Perevod korov na pastbishche // Zhivotnovodstvo Rossii. 2022. Aprel’. S. 35–38.
  4. Ganushchenko O.F. Pravil’nyj perekhod skota na stojlovoe soderzhanie – vazhnyj element upravleniya stadom // Nashe sel’skoe hozyajstvo. 2023. № 18 (314). S. 22–27.
  5. Zhashuev Zh.H. Vliyanie fitocenoza raznyh gornyh pastbishch na molochnuyu produktivnost’, kachestvo i tekhnologicheskie svojstva moloka // Innovacii i prodovol’stvennaya bezopasnost’. 2018. № 3 (21). S. 121–126.
  6. Kanochkina M.S., Ivanova L.A., Konovalova A.D. i dr. Osobennosti podbora zakvasochnyh kul’tur v proizvodstve funkcional’nyh kislomolochnyh produktov // Vestnik MGTU. Trudy Murmanskogo gosudarstvennogo tekhnicheskogo universiteta. 2023. T. 26. № 4. S. 511–528.
  7. Meshcherskih I.A., Lopaeva N.L. Sistemy soderzhaniya krupnogo rogatogo skota // Molodezh’ i nauka. 2023. № 1. S. 36
  8. Pristupa V.N., Krotova O.E., Kazaryan V.A. i dr. Sravnitel’naya effektivnost’ stojlovo-pastbishchnoj i promyshlennoj tekhnologij soderzhaniya skota // Tekhnika i tekhnologii v zhivotnovodstve. 2023. № 4 (52). S. 29–35.
  9. Pristupa V.N., Krotova O.E., Lodyanov V.V. i dr. Effektivnost’ stojlovo-pastbishchnoj tekhnologii soderzhaniya cherno-pestrogo i krasnogo stepnogo skota i ee vliyanie na produktivnost’ // Vestnik Ryazanskogo gosudarstvennogo agrotekhnologicheskogo universiteta im. P.A. Kostycheva. 2023. T. 15. № 1. S. 83–89.
  10. Krasnova I.S., Ganina V.I., Semenov G.V. Fruit and vegetable purees as cryoprotectants for vacuum freeze-dried fermented milk products // Foods and Raw Materials. 2023. T. 11. № 2. S. 300–308.
  11. Krasnopyorova E., Kanibolotskaya Y., Nazarenko T. Development of technology for a new cottage cheese product with fruit and berry fillers // Vestnik Innovacionnogo Evrazijskogo universiteta. 2022. № 1 (85). S. 158–163.

Supplementary files

Supplementary Files
Action
1. JATS XML
2. Fig.1

Download (126KB)
3. Fig.2

Download (149KB)

Copyright (c) 2024 Russian Academy of Sciences

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.