Technological Properties Of Milk For Cheese Making With The Use Of Antioxidants In Diets For Cows With Subtoxic Dose Of Nitrates

Abstract

The most effective means for denitrifying products and fat oxidation processes is to prevent contamination of grain at all stages of cultivation, processing and storage. If it was not possible to prevent these processes, it is necessary to use preparations that reduce the harmful effects of nitrates, mycotoxins and peroxides. These include antioxidants, adsorbents. The aim of the research was to study the efficiency of use in diets containing a subtoxic dose of nitrates, adsorbent preparations ofSantochinum and Mold-Zap to increase the productivity, physicochemical and technological characteristics of milk of lactating cows. To achieve this goal, scientific and economic experiment was conducted on cows of the Swiss breed.Of the 40 cows, according to the method of analoguepairs, 4 groups of 10 animals each were formed. The combined use of preparations of Santochinum at a dose of 0.5 kg/t and Mold-Zap at a dose of 1.5 kg/t of compound feed contributed to an increase in the milk of cows of the 3rd experimental group, as compared to the control analogues, of the fat content by 0.21%, protein - by 0.17%, density - by 0.61{degrees}A, dry matter by 0.48%, vitamin C by 48.2%, vitamin A by 51.9% with a simultaneous decrease in the nitrate content by 45.1% and nitrite - by 55, 3%. Regarding the control, the milk of the cows of the 3rd experimental group had more fat globules by 11.9%, but with a smaller diameter - by 17.4%.The addition of these preparations to the diets of cows of the 3rd experimental grou, contributed to an increase in protein milk by 0.21%, the proportion of casein - by 0.31%, and -casein - by 4.56%.Inthe sample of cheese from milk of cows of the 3rdexperimental group, there was an increase in the concentration of dry matter by 1.68%, protein in the dry matter - by 1.31%. After homogenization, in the milk of cows of the 3rd experimental group, the nitrate reductase activity of xanthine oxidase exceeded 2.36 times the sample of production of cows in the control group. This technological technique contributed to the stabilization of pH=5.17 in milk, which activates the process of reducing nitrates and nitrites to ammonia. The lowest concentration of nitrates and nitrites was in the sample of cheese from the milk of animals of the 3rd experimental group, exceeding in these parameters the control sample by 68.5 and 70.0%.