QUALITATIVE COMPOSITION OF MILK PRODUCED BY RED-STEPPE COWS OF THE CUBAN TYPE AND BLACK-SPOTTED×HOLSTEIN CATTLE
The suitability of milk from the new Cuban type of Red-Steppe cattle and the Black-Spotted×Holstein cows for dairy products production has been studied. It is shown that milk from both cattle breeds is suitable for the production of pasteurized milk, sour milk products and sweet-creamy butter of short-term keeping. The milk fat of the Red-Steppe cows (Cuban type) contains fat globules of greater diameter than that in Black-Spotted cows, this being conducive to forming of fuller fat globules and higher butter yield from the primary milk. The density and acidity of milk produced by cows of both groups were in conformity with the accepted standards, i.e. within the 1.026 - 1.027 g/cm3 and 17°T. The fat content in milk of both cattle breeds was practically identical and reached to 4.06 - 4.07 %. It is ascertained that milk produced by the modern Black-Spotted cows in the Northern Caucasus and by the new Cuban type of Red-Steppe cows is only slightly suitable for the production of high-quality hard cheese because it is rennet-sluggish, especially in Black-Spotted cows.