Evaluation of milk quality indicators depending on seasonality in the conditions of JSC Kirov Volgograd region

The paper presents the results of studying the influence of the season on the change in the physico-chemical and amino acid composition of milk obtained from black-and-white cows. During the analysis, it was revealed that the composition of milk throughout the year was not constant. The highest fat...

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Bibliographic Details
Published in:	E3S Web of Conferences Vol. 390; p. 2043
Main Authors:	Mosolova, Natalya I., Gorlov, Ivan F., Karpenko, Ekaterina V., Anisimova, Elena Yu, Tkachenkova, Natalia A., Brekhova, Svetlana A., Slozhenkina, Alexandra A.
Format:	Journal Article Conference Proceeding
Language:	English
Published:	Les Ulis EDP Sciences 01-01-2023
Subjects:	Amino acid composition Amino acids Autumn Composition Cow's milk Food quality Milk Seasonal variations Spring Spring (season) Summer Winter
Online Access:	Get full text
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Summary:	The paper presents the results of studying the influence of the season on the change in the physico-chemical and amino acid composition of milk obtained from black-and-white cows. During the analysis, it was revealed that the composition of milk throughout the year was not constant. The highest fat content in milk was produced in autumn and winter, while the highest protein content was found in spring and summer milk. The amino acid composition of milk in the autumn-winter period is higher compared to the spring-summer period, which is due to a change in the diet, namely the predominance of concentrated feeds in winter. Based on the data obtained, it can be assumed that the milk produced by JSC named after Kirov, meets all requirements and can be recommended for the production of high-quality food.
ISSN:	2267-1242 2555-0403 2267-1242
DOI:	10.1051/e3sconf/202339002043