Protein сontent and cheesemaking quality of different breeds of milk cows

Abstract

The article describes the materials of study of protein and
cheese making quality of milk from cows of three breeds:
Simmental, Red and White and Black and White. The tasks of
the research was to determine the fractional composition (mass
fraction of casein and its fractions, albumin and globulin) and
amino-acid composition of proteins (the ratio of essential and
nonessential amino acids, their scores, the definition of limiting
amino acids in the protein of milk of each breed), the rate of
coagulation and quality of milk clot formed under the action of
rennet.