Influence of feed additives on the qualitative characteristics of goat milk and the nutritional value of ferrous milk products obtained from it

Abstract

Aim. To study the influence of feed additives "Laktuvet-1" and "Kumelakt-1", used in feeding goats, on the formation of quality indicators of milk produced and the nutritional value of fermented milk products made from it. Materials and Methods. For research, 3 experimental samples of raw milk were obtained: I – control sample, which was obtained from goats that are on a standard feeding ration; II sample – milk from goats, in the diet of which the additive "Laktuvet-1" is included; III – milk from goats, in the diet of which the additive "Kumelat-1" is included. From all samples of goat milk, cottage cheese, yogurt and cheese intended for baby food were produced. The products were produced using traditional technology in accordance with the current regulatory and technical documentation. Sampling and preparation of samples for laboratory studies were carried out according to a single method in accordance with the requirements of GOST 13928-84. In raw milk, the following indicators were determined: the mass fraction of solids – according to the requirements of GOST R 54668; titratable acidity – according to the requirements of GOST 3624; density – according to the requirements of GOST R 54758; mass fraction of protein – according to the requirements of GOST 23327; mass fraction of fat – according to the requirements of GOST 5867; mass fraction of carbohydrates – according to the requirements of GOST R 54667. In fermented milk products, the mass fraction of dry substances was determined according to GOST 30648.3; titratable acidity – according to GOST 30648.4; mass fraction of protein – according to GOST 30648.2; mass fraction of fat – according to GOST 30648.1. Results. When calculating the yield of cottage cheese, it was noted that the amount of the finished product produced from the milk of the experimental groups of animals was 2.18 (group II) and 2.52% (group III) more than in the control group. When calculating the yield of yogurt, it was noted that the amount of the finished product produced from the milk of the experimental groups of animals was 2.9 (group II) and 3.1% (group III) more than in the control group. Conclusion. The results of the research indicate a positive effect of the feed additives used on the nutritional value of raw milk, as well as products made from it. In terms of nutritional value, the experimental samples of soft cheese are superior to those of the control sample, which is confirmed by the high quality of the raw milk used. Mass fractions of protein, fat, solids in products produced from experimental samples of raw milk exceed similar values in the control group. Thus, the resulting products have a high energy value and are competitive.