Chemical composition of milk produced by cows of different breeds

Recently selection works have been actively carried out with the aim to improve quality of raw milk. New animal breeds appear having increased productivity, higher fat and protein contents in milk. Characteristics and compositions of milk received from the Jersey and Montbiarde cows delivered to the territory of the RF in 2013 by the company «Molvest» are analyzed in the article. To study quality characteristics of the milk of the both breeds the milk was compared with the milk of the widely spread in the territory of the RF breed - the Red-and White. The article contains information about study of the total solids content, solids-non-fat, protein (quality and quantity compositions) fat, including fatty acids composition, lactose, macroelements and vitamins levels in the milk of the Jersey, Montbeliarde and Red-and-White cows. Results of the analysis of the chemical compositions of the bulk raw milk produced by milk cows demonstrate that Jersey cows give milk with increased levels of fat, protein, calcium and retinol. Milk of the Red-and-White breed is characterized by higher contents of lactose, vitamins (retinol, tocopherol, ascorbic acid) and microelements (iron, copper, zink). The milk produced by the Montbeliarde cows was characterized by average levels of the indices studied. Com parative analysis of the bactericide phase of the milk of various breeds was made based on the definitions of the nonspecific resistance meanings. The milk of the Jersey and Montbeliarde cows is characterized by high antibacterial activity as compared with that of the milk produced by the Red-and-White cows, longer bactericide phase and as a result by higher keepability without considerable changes of the physical-chemical and organoleptic properties.

Jersey breed, Montbeliarde breed, chemical composition of raw milk, properties of raw milk, duration of the milk bactericide phase, nonspecific resistance indices