No 4 (2018)

The aim of the work was to study the system of full-value feeding of the cattle and impacts of the system on milk productivity and quality of the milk produced. The samples of feeds from all the districts of the region are sent to the chemical laboratory of the North-West Scientific Research Institute of Milk and Pastures. The largest part of the feeds belongs to the I-II class and was made in 2017. The feeds contain high level of raw protein from 11,1 to13,1 %. The fiber content is in the permitted size in the range of 22,1 to 31,4 g. Special attention should be paid to the sugar level in the silage because it effects digestion and transformations of protein and fiber and activates micro ora of the paunch. The composition of the feeds studied was characterized by high quantities of such macro-elements as potassium and sodium and microelements - copper and cobalt. The conclusion can be made that for full-value feeding of cows it is necessary to prepare feeds with balanced levels of sugar, protein and fiber and necessary quantities of potassium and sodium. The nature and climate factors support high nutritive values of the feeds made in the Vologda region.

Selection of the composition of enzyme preparations for the production and intensification of the process of maturation of cheeses - one of the most dificult problems of cheese. The use of pregastric lipases, opens up the possibility for cheese makers to in uence the formation of organoleptic indicators of cheeses through the joint action of enzymes, which will allow to compete more successfully in the market due to the high consumer characteristics of the produced product with different avors.

The review of the solutions of the company BK Giulini related with application of the stabilizing complex ROVISAL® is given and some examples of the recipes with recommendations for the technological process for production of the imitating cheese for pizza and block cheese product of the economic segment are discussed.