Dynamics of technologically significant indicators of raw milk when using biologically active substances

Abstract

Abstract The biochemical characteristics of processed milk are influenced by many factors, such as animal welfare, genetics, feed supply and veterinary support. One of the main directions aimed to improve the genetic potential and obtain environmentally friendly products is the improvement of technological processes. Pharmacological agents contribute to the normalization of metabolism, improve the quality of products while maintaining their safety. The study analyzes the influence of aminoseleferon-B on technologically significant indicators of raw milk. In the experimental group, the class of milk by the fermentation test was 13% higher than in the control group. A significant (P<0.05) 6.3% decrease in the number of mesophilic aerobic and facultative anaerobic microorganisms was observed. The content of spores of lactate-fermenting butyric microorganisms was significantly (P<0.01) less than in the control (by 12.5%). For the production of cheese from the milk of cows from the experimental group, it was required significantly (P<0.01) less rennet (by 15.8%) than from the milk of cows from the control group. For the production of 1 kg of cheese, 8.2% less milk was used. The time of milk coagulation by rennet was significantly (P<0.05) less (by 15.5%). According to the tasting results, cheese from the milk of cows from the experimental group received 7.3 points more. The overall organoleptic evaluation was higher by 8.4%