Qualitative indicators of milk and fermented milk products when activated zeolite and probiotics are included in the diet of cows

Abstract

Relevance. The quality of milk depends on the season of the year, the breed of animals, the state of metabolism, and the characteristics of feeding and maintenance technology. The quality of milk determines its technological properties and the quality of its processed products.Methods. The content of somatic cells in milk, the acidity of milk, cottage cheese, yogurt, and syneresis of yogurt were determined. In milk processing products, the content of the mass fraction of nitrogen and crude protein, crude ash, calcium, and phosphorus was determined.Results. When feeding cows with the yeast probiotic activated zeolite and the phytoprobiotic “Provitol”, a significant decrease in the content of somatic cells in freshly milked milk of cows was established by 13.02% (p < 0.05). Significantly lower milk acidity values were established (by 6.00% (p < 0.001) and 12.79% (p < 0.001), respectively), significantly higher yogurt acidity values (by 6.00% (p < 0.001) and 12.79% (p < 0.001), respectively, significantly lower yogurt syneresis (by 4.70% (p < 0.001) and 3.10% (p < 0.01), respectively). The use of activated zeolite and yeast probiotic “Kluver Pro” in the diets leads to a significantly higher content (compared with the control) of the mass fraction of fat in cottage cheese and yogurt — by 10.47 abs. % (p < 0.001) and 4.58 abs. % (p < 0.001).