Texture development during ripening of cow milk Kashkaval cheese at different temperatures (9±1 °С, 11±1 °С and 13±1 °С) was studied. Texture parameters representing cheese hardness, cohesiveness, springiness, adhesiveness, gumminess and chewiness were determined by texture profile analysis. It was found that hardness, gumminess and adhesiveness of all studied samples increased, while springiness and cohesiveness decreased during ripening. An increase of chewiness values during the first stages of ripening was observed, followed by a decrease to the 60 th day. It was found that ripening time, as well as ripening temperature had a significant effect on the changes in Kashakaval texture parameters. Cheese samples ripened at higher temperatures had lower values for hardness, cohesiveness, gumminess and chewiness. Ripening temperature had no significant effect on the changes in springiness and adhesiveness of the studied samples. The results obtained showed that by an appropriate combination of the two factors, ripening time and temperature, the changes in the Kashkaval cheese texture can be controlled, which is important for the quality of the final product.

This study was aimed to establish the effect of a fodder protein supplement from minced subcutaneous epithelium of farm animals on hematological, biochemical parameters of metabolism and milk productivity of high-yielding cows during the early lactation. For this, three groups of cows, six animals each, were formed according to the principle of analogous pairs. The control group received the main diet, the second and third experimental groups were daily fed with 300 g and 500 g of protein supplement for 60 days in addition to the main diet, respectively. The effect of prolongation of the supplement was studied over the next 30 days. Hematological and biochemical blood parameters, qualitative and quantitative composition of milk were studied in all animals. The animals of the experimental groups showed an increase in metabolic and redox processes during the experiment. An increase in the metabolism of nutrients in the liver has been found. Due to the sufficient intake of protein in the organism of animals, there was an increase in milk productivity and milk quality indicators.

The results of the influence of a chemical preservative, which includes organic acids, on the process of silage of clover-thymotheal grain mass are presented. During the study, the effect of applying a preservative in a dosage of 2 l/t, 3 l/t, 4 l/t of green mass was studied, the drug was not introduced into the control sample. On the 10th, 20th and 30th days of the silage process, pH, organic acid content, and mass fraction of lactic acid were determined according to standard methods. In the control sample, the hydrogen index was higher than in the samples with the use of starter culture. The amount of lactic acid in all samples with preservative was higher than in the control. The content of butyric acid in all experimental silos did not exceed the permissible norms, and in the control sample, its content was slightly higher. The use of chemical preservative had a positive effect on the process of silage of green mass and preservation of its quality.

This article presents data on the mesonephros histology and ultrastructure in the Atlantic salmon from the Baltic Sea and Barents Sea populations, with an emphasis on comparisons between the following ontogenetic stages: parr, smolting, adult life at sea, the adults’ return to their natal river to spawn, and spawning. The ultrastructural changes in the renal corpuscle and cells of the proximal tubules of the nephron occurred as early as the smolting stage. Such changes reflect fundamental alterations during the pre-adaptation to life in saltwater. In the Barents Sea population, the adult salmon sampled in the sea had the smallest diameters of the renal corpuscle and proximal and distal tubules, the most narrow urinary space, and the thickest basement membrane. In the group of salmon that entered the mouth of the river and spent less than 24 h in freshwater, the structural rearrangements occurred only in the distal tubules. Better development of the smooth endoplasmic reticulum and a greater abundance of mitochondria in the tubule cells were observed in the adult salmon from the Barents Sea compared to those from the Baltic Sea. Cell-immunity activation was initiated during the parr–smolt transformation. Another pronounced innate-immunity response was registered in the adults returning to the river to spawn.

his work is a continuation of research on the influence of new generation polymicrobiological starter cultures on the quality of canned feed in laboratory conditions, which began in 2018 and continues to the present. The purpose of the fragment of the presented studies was: to study the safety, chemical composition, nutritional value and organoleptic characteristics of silage when conservation the green mass of alfalfa with a new generation of starter cultures in laboratory conditions. The article presents the results of studies of the influence of polymicrobiological starters "Yarosil, bacterial preservative, suspension" containing Lactobacillus plantarum K-36, K-64, K-65, K-72, K-74, K-87, K-167; Lactobacillus lactis subsp. lactis Ep-157, Lactobacillus paracasei Ep-154 Ep-155 Ep-156 Ep-158, Streptococcus thermophilus K-35, the concentration (total) was 1.5ґ109 CFU / cm3, in an amount: 100 ml per ton, and Yarosil , dry powder "in an amount: 100 g per ton, in which the composition of the microflora was the same as in the ferment "Yarosil, bacterial preservative, suspension", but the concentration was different and amounted to (total) 8ґ1010 CFU / cm3, on the safety, chemical composi-tion, nutritional value and organoleptic characteristics of the obtained strength, and their influence on the indicated indicators has been established. The introduction of starter cultures in-creased the quality of the silage according to the indicators provided for by GOST R 55986-2014 and depended on the starter culture. The addition of the "Yarosil, bacterial preservative, suspension" starter culture to the green mass of alfalfa increased the crude protein content by 0.31% (the control sample con-tained 19.51%, the experimental one - 19.82%), reduced the crude fiber content by 0,14% (the control sample contained 28.69%, the experimental one - 28.55%), reduced the butyric acid content by 0.05% (the control sample contained 0.14%, the experimental one - 0.09% ). The addition of the Yarosil dry powder starter culture to the green mass of alfalfa increased the crude protein content by 0.45% (the control sample contained 19.51%, the experimental one - 19.96%), reduced the crude fiber content by 0,23% (the control sample contained 28.69%, the experimental one - 28.46%), contributed to the absence of butyric acid (the control sample contained 0.14%, the experimental butyric acid was not found). The addition of starter cultures had the positive effect on organoleptic characteristics.