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The composition of cow's milk is a variable parameter that depends on a number of factors determined by the genetics of cows, feed, stage of lactation, climatic conditions, etc. In recent years, milk production in Ukraine has undergone significant changes. In order to evaluate the technological properties of milk, milk lipids was examined according to an indicator that characterizes the content of volatile water-soluble fatty acids in it (Reichert-Meisl number). Low-molecular fatty acids make the greatest contribution to the formation of organoleptic and physical properties of butter, and the Reichert-Meisl number is used as one of the criteria for evaluating the natural composition of milk fat. Despite the fairly wide range of fluctuations in the content of low-molecular fatty acids in milk, the Reichart-Meisl number for milk fat is much higher than for vegetable fats, which allows this indicator to be used to detect possible adulteration of dairy products. Differences in the properties of milk fat associated with climate change, conditions of keeping and feeding animals require clarification of the ranges of variability of the Reichert-Meisl number for milk harvested in different regions of Ukraine. As a result of the monitoring of milk raw materials, regularities of seasonal changes in the properties of milk fat according to the Reichert-Meiss number in three natural climatic zones of Ukraine were established. Based on the analysis of the Reichert-Meisl number of harvested milk, ranges of values were established taking into account seasonal features and natural and climatic zones of Ukraine. The ranges of changes in the Reichert-Meisl number of milk fat were established: in winter – 24,3-30,0; in spring – 25,4-30,7; in summer – 23,0-30,2; in autumn – 24,3-29,8. At the same time, the average annual values of this indicator were 27,3, respectively; 28,8; 28,2; 27,0. The average value of the Reichert-Meisl number was determined to be 27,8, with baseline values of 23,0-30,7.