The influence of chlorella suspension on the quality of milk and its processing products

Abstract

This job is devoted to the production of dairy products enriched with iodine, which accumulates naturally when chlorella (Chlorella vulgaris) suspension is introduced into the diet of lactating cows. It was found that as a result of the introduction into the diet of lactating Holstein cows during the winter stall period at the rate of 1 and 1.5 liters of chlorella suspension per head per day, the content of protein, fat and iodine in milk, as well as in macro and microelements, and almost all amino acids they are superior compare to milk samples from the experimental groups. Milk and dairy products made from cows’ milk that have been fed with chlorella suspension have increased nutritional value, improved properties and a well-balanced chemical composition.