Levchenko MV, Karlikova GG, Sermyagin AA.

Animal Husbandry and Fodder Production. 2025. Vol. 108. No. 3. Р. 183-193.

doi:10.33284/2658-3135-108-3-183

Original article

Use of milk from gene pool breeds in the production of soft cheeses

 

Maria V Levchenko1, Galina G Karlikova2, Alexander A Sermyagin3

1,2Federal Research Center for Animal Husbandry named after Academy Member LK Ernst, Dubrovitsy, Russia

3All-Russian Research Institute of Genetics and Breeding of Farm Animals, branch of the Federal State Budgetary Scientific Institution "Federal Research Center for Animal Husbandry - VIZh named after Academician LK Ernst, Pushkin, Russia

1marikornelaeva@yandex.ru, https://orcid.org/0000-0001-5674-6694

2karlikovagalina@yandex.ru, https://orcid.org/0000-0002-9021-1404

3alex_sermyagin85@mail.ru, https://orcid.org/0000-0002-1799-6014

 

Abstract. The article discusses the technological properties of milk of Red Gorbatov and Simmental cows in the context of experimental production of Adygei cheese. Studies have shown that the milk of Simmental cows has higher indicators of fat and protein than that of Red Gorbatov breed (MF: 4,41% and 3,65%, MP: 3,95% and 3,28%, respectively). In addition, the milk of Simmental cows has better technological characteristics in a number of other parameters such as acidity, casein content, total solids and solids-non-fat, compared to the milk of Red Gorbatov breed. The lactose level in the milk of Simmental cows was lower, and the differences in acetone and beta-hydroxybutyric acid content were insignificant. When cooking cheese from the milk of Red Gorbatov breed retains nutrients in the cheese grain by 0,5-9,5% more than in Simmental cows. However, after pressing, cheese from Simmental milk contains higher values of mass fraction of protein and fat by 0,57% and 2,11%, respectively. In terms of cheese yield, milk from Simmental cows was superior to milk from Red Gorbatov breed by 5,8%. Organoleptic evaluation of cheese from collected milk received the highest rating, while cheese from Simmental milk took the third place (difference of 1,8 points).

Keywords: dairy cattle breeding, Simmental breed, Red Gorbatov breed, milk, Adygei cheese, cheeseability, technological properties of milk

Acknowledgments: the work was performed in accordance to the plan of research works for 2024-2026 L.K. Ernst Federal Research Center for Animal Husbandry (No. FGGN-2024-0013).

For citation: Levchenko MV, Karlikova GG, Sermyagin AA. Use of milk from gene pool breeds in the production of soft cheeses. Animal Husbandry and Fodder Production. 2025;108(3):183-193. (In Russ.). https://doi.org/10.33284/2658-3135-108-3-183

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Information about the authors:

Maria V Levchenko, Junior Researcher at the Department of Population Genetics and Genetic Foundations of Animal Breeding, Federal Research Center for Animal Husbandry named after Academy Member LK Ernst, 60 Dubrovitsy village, Podolsk City district, Moscow region, 142132, Russia, tel.: +7 (496)765-11-63.

Galina G Karlikova, Dr Sci. (Agriculturе), Senior Researcher of Population Genetics and Genetic Foundations of Animal Breeding, Federal Research Center for Animal Husbandry named after Academy Member LK Ernst, 60 Dubrovitsy village, Podolsk City district, Moscow region, 142132, Russia, tel.: +7(496) 765-11-63.

Alexander A Sermyagin, Cand. Sci. (Agriculturе), Director of All-Russian Research Institute of Genetics and Breeding of Farm Animals, branch of the Federal State Budgetary Scientific Institution "Federal Research Center for Animal Husbandry - VIZh named after Academician LK Ernst", St. Petersburg, Tyarlevo, Moscow highway, 55a, 196625, tel.: (812)451-76-63.

The article was submitted 06.02.2025; approved after reviewing 27.06.2025; accepted for publication 15.09.2025.

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