Structural-and-mechanical and rheological curds characteristics obtained during fermentation of buttermilk and skimmed milk are studied to develop fermented milk product. Studies were performed by the rotational viscosity measurement method with the help of Rheo-test unit. Dependences of efficient curds viscosity on the shift speed are built as well as dependence of structure reconstruction, efficient viscosity and coefficient of mechanical curds stability on applied hydrolysate dose is determined.

В лабораторных условиях способом рекомбинирования были вы- работаны образцы концентрированного молочного продукта с частичной заменой сухого обезжиренного молока и воды на жидкую творожную молочную сыворотку. В результате установлено, что разработанный продукт по физико-химическим и по органолептическим показателям качества в целом соответствуют требованиям нормативной документации на традиционное сгущенное молоко с сахаром.

These investigations were conducted in a standard barn for 200 stanchion cows in the summer period with a special electronic device, the analysis of the obtained data was made with the use of graphical information modelling, the results demonstrated, that CO2 concentration was from 700 till 1200 ppm average and did not exceed 50% of the maximum permissible concentration. The lowest CO2 concentration was registered on the windward and leeward side of the barn; and the highest one was registered about in 1.4-1.9 times higher in the central part of the barn.

The paper presents calculation results of manure-containing waste water amount from the milking parlour for six variants of dairy herd housing on the example of the dairy farm for 1200 milking cows with loose and cubicle housing. Depending upon the size of technological groups and barn layout solutions the amount of produced waste water may vary up to 12.5%.