INFLUENCE OF USE OF FEED ADDITIVES ON DAIRY RAW MATERIAL AND DAIRY DESSERTS BASED ON ITS BASIS
The article presents the results of application of lactating cows of the ferment-probiotic supplement "Bacell" in the diet. Experienced groups were formed on the principle of par-analogues. The main indicators were studied based on the results of shortened lactation. Quality indicators of milk were checked. Functional and technological properties of the obtained milk were studied in the production of frozen yogurt from it. When added to the ration of cows enzyme probiotic supplement "Bacelle", the average daily yield increased by 1.42 kg (by 6.9%), and, consequently, the yield for the shortened lactation by 269 kg (by 7.2%). The amount of milk fat in the experimental group was more by 10.8%. On average, the amount of basic fat milk per day increased by 11.4%. Significant differences in the parameters of dry matter, SOMO and titratable acidity are not established. The difference was observed in milk density indices, in the experimental group it was lower - 27.91ºA, which is associated with an increase in the average percentage of fat in milk in this group. In addition, net profit for 1 head in the experimental group received a little more than a thousand rubles (1,083.34 rubles). The level of profitability of milk production was higher in the experimental group by 8.6% than in the control group. Feeding of feed additive Bacell (55 g / day) had a positive effect on the milk productivity of the Ayrshire breed cows, the frozen yogurt produced from this milk had high consumer qualities, the starch stabilizer 1.5% and the egg 1.8% by weight of the mixture.