Work

Cheese - Making Suitability and Quality of Cow's Milk at the Milking Period With Protein-carbohydrate-mineral Additive Aspic-m Included Into the Diet

Year: 2026

Type: article

Abstract: As a result of the studies, it was found that the use of the protein-carbohydrate-mineral additive ASPIC-M in the amount of 1.0 and 1.5% per 1 kg of dry matter in the ration of highly productive cows during the milking period contributes to an increase in the cheese-making suitability of milk, an increase in the mass fraction of fat in milk by 0.12 and 0.14 percentage points, protein weight fraction – by 0.07 and 0.10 p.p., mass fraction of lactose – by 0.10 and 0.13 percentage points, promotes a decrease in the number of somatic cells by 12.0 and 18.7%, and bacterial contamination – by 10.4 and 9.4%.

Source: Transactions of the educational establishment “Vitebsk the Order of “the Badge of Honor” State Academy of Veterinary Medicine

DOI: 10.52368/2078-0109-2026-62-1-54-58

Authors: M.M. Karpenia, O.A. Mоsko

Institution: Vitebsk State Academy of Veterinary Medicine

Language: English

Topic: Ruminant Nutrition and Digestive Physiology

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: bronze

OpenAlex ID: W7143461245