COMPARISON OF QUALITY INDICATORS OF COWS' MILK UKRAINIAN BLACK-SPOTTED DAIRY BREEDS OF DIFFERENT ORIGIN
Abstract
Formation of qualitative and quantitative indicators of milk productivity of cows is influenced by genotypic and paratypic factors. Between animals of different origins, there is a significant difference in the amount of milk yield and the content of its individual components in milk. Animals with the highest milk productivity usually have a lower content of milk components and vice versa. In order to fulfill the set goal, 35 animals of the Ukrainian black-spotted dairy breed and 35 cows of the Sumy inbred type of the Ukrainian black-spotted breed were carried out in the state breeding plant of the SE "Experimental farm of the Institute of Agriculture of the Northeast of the National Academy of Agrarian Sciences of Ukraine", Sumy district dairy breed. The content of components in milk was determined in the laboratory of the Sumy National Agrarian University using the Ultrasonic milk analyzer Master Classic, manufactured by Milkotester Ltd (Bulgaria). As a result of the conducted research, it was established that the average amount of milk yield of the animals of the experimental groups meets the standards of the breed. In terms of fat and protein content in cow's milk, breed standards prevailed. Animals of the first group had a statistically insignificant advantage in the content of the main components of milk. At the same time, they also prevailed in the content of somatic cells. It was established that in the animals of the studied groups there are relationships of different direction and magnitude between the content of individual components. Statistically significant correlation coefficients were found between the content of: fat and protein; fat and casein; fat and dry matter; protein and casein; protein and dry matter; protein and dry skimmed milk residue. A statistically significant relationship was established between the content of somatic cells and the content of individual components of milk. A decrease in the content of lactose, dry matter and dry skimmed milk residue was noted with an increase in the content of somatic cells in milk.
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