Technological characteristics of milk from Estonian red breed cows

Cattle breeding is of practical importance in providing the population with milk and dairy products. According to the latest data, more than 250 substances have been found in cow's milk. Most of the milk consumed is milked from cows. Along with direct consumption of milk, various dairy products are prepared from it. The technological properties of raw milk play an important role in the production of dairy products. In the dairy industry, the casein protein in milk is of particular importance in the preparation of cheese, and the amount and size of the fat in the milk in the preparation of butter. It reflects some technological features of raw milk. Here, it is appropriate to study the technological properties of cow's milk and the factors affecting it. In the article, information about some technological characteristics of milk of Estonian red cows belonging to different types of production is covered. Although the amount of total protein and fat in the milk of dairy-meat production type cows is high, it was observed that milk production type cows prevailed in terms of their yield. When the fat yield was studied in the cross-section of the seasons of the year, it was found that in spring and summer, the amount of milk for the production of one kg of butter was spent more in both groups.