Chemical composition of cow’s milk in autumn and winter period
Providing high-grade and high-quality dairy products, increasing the amount of milk products produced is an important task of agro-industrial complex. In Russia, dairy products are mainly produced from cow's milk. The quantity and quality of dairy products depends on the composition and properties of milk. During lactation, the chemical composition of milk changes. The article presents the results of studies of the chemical composition of milk of cows in autumn and winter period. It was found that the amount of protein, fat, lactose, dry non-fat milk residue and dry milk residue in cow's milk in autumn and winter increases.