Oral Abstracts

Abstract

Svetlana Valerevna Pavlenkova, Galina Pavlovna Shuvaeva, Anna Aleksandrovna Tolkacheva, Lidiya Aleksandrovna Miroshnichenko, Tatyana Vasilevna Sviridova, and Olga Sergeevna Korneeva Department of Biochemistry and Biotechnology, Voronezh State University of Engineering Technologies, Voronezh, Russia LTD Russkaya oliva, Russia email address: [email protected] The suitability of milk for cheese production is an important factor in the production of high quality cheese. The suitability of milk for cheese production is characterized by the following parameters: high protein content, including casein, high fat content, and the ability of milk to coagulate with rennet. The urgent problem of improving the quality of milk in the stall period is the preparation of balanced diets. Amaranth is a promising crop, because its green mass surpasses other fodder plants in amino acid balance. Our team of authors found that when high-protein amaranth silage was included in the diets of dairy cows, the protein content in milk increased by 0.2% (including the casein content increased by 0.33%); the mass fraction of fat increased by 0.38% in the prototype compared with the control, which indicates an increase in the suitability of milk for cheese production. At the same time, 14.3% less rennet and 5.5% less milk were spent on the production of 1 kg of cheese from our milk. Work supported by the state task No. 40.4149.2017/PCh.