STUDY OF THE COMPOSITION OF COW'S MILK PROTEINS DURING STORAGE

Abstract

Subject. Protein composition of cow's milk. Purpose. Determination of the protein composition of raw milk during its storage at the stage of reservation for industrial processing. Methods. The methods provided the appropriate accuracy and reliability of nitrogen-containing fractions in accordance with standardized research methods. Results. The composition and technological properties of raw milk are of great importance for milk producers and processors. The composition and properties of collected milk are variable parameters that depend on a number of factors determined by the genetics of cows, the composition of the feed base, conditions of detention, etc. The protein fraction is an important component of harvested milk, which is taken into account when calculating raw materials. Milk proteins and their composition and properties also play an important role in ensuring the nutritional properties of dairy products. In recent years, the production of harvested milk in Ukraine has been affected by a number of negative factors. The study is devoted to studying the composition of nitrogen-containing fractions in milk supplied to processing plants during storage. It was established that changes in the total number of microorganisms in raw milk and titrated acidity during two days of storage corresponded to the regulated maximum standards for raw milk. At the same time, no changes in the mass fraction of total nitrogen were noted during storage of raw milk. It was found that during storage there is an increase in the fraction of non-protein nitrogen and urea – by 13-14% and 14.5-15%, respectively. Scope of results. Designed for dairy industry specialists, teachers, postgraduate students, scientists. The results of the research are of a practical nature for organizing control over milk indicators during acceptance at processing enterprises.