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Technological Properties of Cow’s Milk Depending on the Season of the Year by S Yu Harlap; A S Gorelik; E V Kvarditsky; N D Vinogradova; A S Batalov; S A Tamaev is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Technological Properties of Cow’s Milk Depending on the Season of the Year about?

## Abstract Provision of the population with a sufficient amount of domestically produced food, including milk and dairy products, is directly related to advances in breeding of dairy cattle as the main supplier of raw materials for dairy processing enterprises. Along with increased requirements for the quality of milk – raw material in production of dairy products – the focus is placed on its technological properties, namely the possibility of its effective use for processing into certain products: fermented milk, cheese, butter, etc. It is known that milk is affected by many factors, including the season of the year, which impacts not only supply of raw materials to the dairy industry but also its quality. The study aimed to investigate the impact of the season of the year on raw milk intended for processing into various dairy products. The study revealed that sensory properties of milk met the requirements of the regulatory documents. The milk color changed depending on the season of the year. A more intense yellowish hue could be observed in summer and autumn milk, which is related to the carotene content in feed. The highest content of dry solids, milk solids-not-fat, fat and

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Author

S Yu Harlap; A S Gorelik; E V Kvarditsky; N D Vinogradova; A S Batalov; S A Tamaev

Publisher

IOP Publishing

Published

2020

Language

EN

Field

Agricultural and Biological Sciences (Physical Sciences)