RESEARCH OF SEASONAL CHANGES IN THE PROTEIN COMPOSITION OF RAW MILK

Authors

DOI:

https://doi.org/10.31073/foodresources2024-23-17

Keywords:

row milk, milk composition, nitrogen-containing fractions of milk, casein, whey proteins, milk quality, food technologies

Abstract

Subject. Research is the content of nitrogen-containing fractions in the cow's milk being prepared. Purpose. The study is to determine the patterns of changes in the protein composition of raw milk depending on the seasons. Methods. Ensured the appropriate accuracy and reliability of nitrogen-containing fractions according to standardized research methods. Results. The production of milk and dairy products is one of the important directions of providing the population with complete food products. The composition and functional properties of cow's milk are of great importance for milk producers, processors and consumers. 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 fodder base, conditions of keeping, etc. In recent years, the structure of production of raw milk in Ukraine has been affected by military aggression, and climate changes significantly affect the fodder base for dairy livestock and the properties of raw milk. In order to evaluate the technological properties of milk, a study was conducted of the composition of nitrogen-containing fractions in milk received by processing enterprises, depending on the seasons of the year, according to the following indicators: total nitrogen, protein, non-casein nitrogen, non-casein protein, non-protein nitrogen, urea, whey proteins. On the basis of a comprehensive evaluation of the protein composition of cow's milk, the ranges of the protein content of the casein fraction were established – 2.4–2.7%, whey proteins 0.2–0.8%. Scope of results. It is intended for specialists in the dairy industry, teachers, graduate students, scientists. The results of the research are of a practical nature for the organization of control over milk indicators during reception at processing enterprises.

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Published

2024-12-25

How to Cite

Romanchuk, I., Bodnarchuk, O., & Bilupha, G. (2024). RESEARCH OF SEASONAL CHANGES IN THE PROTEIN COMPOSITION OF RAW MILK. FOOD RESOURCES, 12(23), 152–166. https://doi.org/10.31073/foodresources2024-23-17

Issue

Vol. 12 No. 23 (2024): FOOD RESOURСES

Section

Технічні науки

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