Molochnokhozyaistvenny Vestnik

Studies were conducted to determine the relationship between the method of breeding, the reproductive qualities of heifers and their subsequent milk productivity in the conditions of enterprises of the Omsk region. It was found that the best characteristics of reproductive qualities are heifers with an inbreeding coefficient of up to 6.25% or with moderate inbreeding and inseminated from 13 to 18 months of age. With increasing homozygosity of organisms, the level of milk productivity decreases. Outbred first-born heifers inseminated before 18 months of age exceed inbred female peers in milk yield by 350 kg or 5.96 %.

In this work, we investigated the effect of different mass fraction of a prebiotic ingredient on the organoleptic parameters and biotechnological properties of a fermented milk biological product obtained by fermenting milk by a consortium of microorganisms with pronounced probiotic properties in order to expand the range of innovative biological products for personalized nutrition. It was found that the best performance is possessed by a biological product, in which the mass fraction of lactitol was 7,5%.

The article describes the study of the fermentation process of a creamy chicory bio-product base. The authors studied the effect of fermentation time by various biological objects and the amount of chicory on titratable acidity, the change in the cellular concentration of lactic acid microorganisms and bifidobacteria in the fermentation process, as well as on organoleptic characteristics. Based on the results analysis of experimental studies in the fermentation process, it was found that the most optimal mass fraction of chicory is 4% in the bio-product. In addition, the association of microorganisms in the bio-object 2 was selected, which provides a higher cell concentration of lactic acid microorganisms and bifidobacteria of the bio-product.