Study of the quality of raw milk obtained under robotic milking conditions

Abstract

Aim. Evaluate the qualitative composition and technological properties of raw milk intended for the production of safe dairy products. Materials and Methods. For researches there was used raw cow's milk which was received from cows of agricultural enterprise "Donskoe", LLC. Sampling and preparation of samples for laboratory researches were carried out according to the unified technique in accordance with the requirements of GOST 13928-84. Following indicators were determined in raw milk: mass fraction of fat – according to GOST 5867-9 requirements; mass fraction of protein – according to GOST 25179-2014 requirements; determination of acidity was conducted according to GOST P 54669-2011; organoleptic evaluation of milk – according to GOST 31449-2013; determination of microbiological and hygienic indicators – according to GOST P 56145-2014. Results. In the course of the experiment it was determined that the number of cattle of agricultural enterprise "Donskoe", LLC, from 2014 to 2021 increased by 3.52 times, and milk yields – by 4.25 times. In all periods of the year the mass fraction of protein and fat in milk was within the norm, the most fatty milk was produced in autumn-winter period, and in spring-summer period the milk was the most protein-rich. When determining the acidity, an average milk sample was taken for each month. The obtained results indicate that the acidity of milk was within normal range. In the study of raw milk, microbiological and hygienic parameters were normal, which corresponds to the requirements of normative and technical documentation. Conclusion. The results of the research indicate that the milk corresponds all requirements and is a safe raw material for the production of dairy products, and the study of physical, chemical and organoleptic parameters determined of its high quality. Thus, the milk obtained by the complex is a quality raw material for the production of safe food products.