RELATIONSHIP BETWEEN QUANTITATIVE COMPOSITION INDICATORS AND TECHNOLOGICAL PROPERTIES OF RED BELARUSIAN CATTLE MILK

The aim of the study is to comprehensively analyze the relationship between the quantitative composition, fatty acid profile, and technological properties of milk from cows of the gene pool population of Belarusian Red cattle using correlation, clustering, and principal component analysis methods to identify key biochemical markers affecting thermal stability. The study was conducted on cows of Belarusian Red cattle from the Novy Dvor-Agro dairy farm (Grodno Region, Belarus). Raw milk samples (513 samples in total) were collected throughout 2023. The component composition was analyzed using a CombiFoss 7 DC analyzer (FOSS, Denmark), determining 23 parameters. The fatty acid composition included 12 parameters. Thermal stability was determined using the alcohol test method according to GOST 25228-82 with classification into 4 classes. Significant variability in milk thermal stability was revealed: the average class values for the alcohol test ranged from 2.73 ± 0.10 to 3.26 ± 0.08 with a variation coefficient of 24.97–37.60 %. Positive correlations were established between thermal stability and MFA (r = 0.22) and DM (r = 0.21). Cluster analysis revealed four stable clusters, where cluster 1 is associated with milk of class 1, and cluster 3 with classes 3–4. Analysis of the fatty acid composition revealed significant differences in palmitic (C16:0) and oleic (C18:1) acids between milk of different thermal stability classes. The greatest interclass differences were noted for LCFA, MUFA, and SFA, while the content of C14:0, C18:0, and TFA remained stable. A comprehensive study has proven that milk thermal stability is determined primarily by the specific fatty acid profile and the qualitative composition of proteins, rather than their total content. The developed diagnostic model allows for the identification of cows producing technologically valuable milk and is of practical value for breeding programs and the dairy industry.