Comparative characteristics of physical and chemical indices of goat and cow's milk for commercial use.

This paper reports the improved model of the unit for melting cheese masses. The device differs in the technique of heat supply to working tanks through the replacement of a steam jacket with heating by a flexible film resistive electric heater of radiative type (FFREhRT). The heat exchange surface of the working container was increased through heating the mixing device by FFREhRT. In addition, the unit is distinguished by utilizing secondary thermal energy of melting cheese masses (35...95 °C) by converting it with Peltier elements into a low-voltage power supply to autonomous fans (3.5...12 W) in order to cool the control unit. Such a solution would improve the efficiency of the proposed structure, which is explained by reducing the dimensional and weight parameters of the cheese melting unit by replacing the steam heating technique with an electric one. A decrease in the time to enter a stationary mode (85 °C) when melting cheese masses was experimentally confirmed: for the bowl of the examined unit ‒ 575 s, compared to the analog ‒ 725 s. That confirms the reduction in the time to enter a stationary mode by 21 % compared to the base unit B6-OPE-400. The estimation has established a 1.2-time decrease in the main indicator of resource efficiency of the specific energy consumption for heating the volume of a unit of product in the improved plant for melting cheese masses – 3,037.2 kJ/kg, compared to the base B6-OPE-400 – 3,672.5 kJ/kg. The results confirm an increase in resource efficiency that is achieved by the elimination of steam heat networks; the increased heat exchange surface of working bowls by heating the stirrer with the help of FFREhRT. The heat transfer that employs FFREhRT simplifies the operational indicators of the temperature stabilization system in the bowl of the cheese mass melting unit. The results reported here may prove useful when designing thermal equipment with electric heating while using secondary thermal energy.

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As a result of evolution, a gradual change in the hereditary structure of a species, not only the number of genes changes, but also their properties, frequency, and direction of variability. Changes in gene frequencies occurring over a relatively small period of time belong to microevolution. The breeding process in pig breeding is the microevolutionary processes originating from the ancestral forms of Sus scrofa to the modern specialized breeds of pigs. Genetic monitoring of the genetic systems of blood groups makes it possible to assess the genetic structure and processes occurring in populations. The microevolutionary process of transformation of wild ancestral forms over the last 10-12 thousand years from transitional forms of local aboriginal to factory breeds has occurred with significant genetic and phenotypic transformations in animal populations. In this connection, it is important to clarify the correct understanding of the terms 'population' and 'breed'. Naturally, any breed is a population, but not any population is not a breed, especially since both population and population as taxonomic terms have different interpretations. In the first place, a distinction must be made between wild populations, in which microevolution takes place only by means of natural selection, and breed populations, in the development of which artificial selection was involved as a fundamental factor in microevolution. Depending on the level of methods and forms of selection, we have to distinguish local indigenous populations (e.g., Kakhetian and Mangali breeds) and basic factory breeds (Large White, Berkshire, Landrace, Duroc, etc.), which have been created for decades and centuries. The concept of a breed is closely linked to the size of the reproductive population and the range of distribution. According to FAO, in 2006 there were some 730 breeds and lines of pigs worldwide, most of which are bred in China and Europe, and 270 of which are regarded as rare breeds. At the same time, 58 breeds (25 regional and 33 international) are registered as common, i.e. occurring in more than one country. Five international breeds are now widely distributed: Large White (117 countries), Duroc (93 countries), Landrace (91 countries), Hampshire (54 countries) and Petren (35 countries).

В статті наведено дресирування декоративних собак, а саме вироблення навичок загальної слухняності, необхідних для управління її поведінкою при повсякденному поводженні з нею, так і навички спеціального дресирування. Декоративний пес повинен не лише реагувати на кличку, але і по команді підходити до хазяїна, сідати, лягати, стояти, підносити апортувальні предмети, знаходитися і рухатися поряд з хазяїном, подавати голос (гавкати), припиняти небажані дії, займати своє місце, знати членів сім'ї, спокійно відноситися та мати недовіру до сторонніх людей, до сторонніх людей, мати навичку в очікуванні власника