Application of Method of Measuring Bioelectric Potential for Evaluation of Milk Fitness in Production of Curd Cheese

Abstract

The quality and yield of the finished productcottage cheese-are influenced by various factors, including technological: the quality of raw milk, methods of coagulation of milk proteins, methods of processing the bunch, etc. Under the quality of raw milk for the production of cottage cheese, in the first place, it is necessary to understand the protein content in milk and its fractional composition. However, the qualitative and quantitative indicators of raw milk in Russia today can not ensure a high level of competitiveness of domestic producers in the world market. Therefore, an important place should be taken by questions of improving the quality of raw milk and its compliance with a set of indicators regulated by regulatory legal documents. A superficially localized biologically active centers on the body of cows can play a certain role in regulating the quality of milk, using which, by measuring the level of bioelectric potential, one can predict not only the physiological state of the animal, but also certain technological characteristics of the milk produced.