QUANTITATIVE AND QUALITATIVE CHANGES IN MILK YIELD AND CHEESE-MAKING PROPERTIES OF MILK IN COWS VACCINATED AGAINST LUMPY SKIN DISEASE (Квантитативни и квалитативни промени во приносот на млеко и особините за производство на сирење од млеко на крави вакцинирани против болеста чвореста кожа)
Teodora Angelova, Daniela Yordanova, Jivko Krastanov, Daniela Miteva, Georgi Kalaydhziev, Vladimir Karabashev, Milena Mihaylova, Plamen Marutsov, Nikolai Ivanov
Agricultural Institute, 6000 Stara Zagora, Bulgaria
teslacow@abv.bg
The aim of the present study was to analyze the changes in milk yield quantity and quality and cheese-making properties of milk in cows vaccinated against nodular dermatitis. The study was carried out with three groups of lactating cows (two experimental and one control) in the cattle farm of the Agricultural Institute, Stara Zagora. The rations of the experimental groups were supplemented with two different protein supplements. Milk yield (kg), milk protein and fat percentage, urea and milk coagulation traits (rennet coagulation time and curd firmness) were assessed on a weekly basis. Phenotypes were corrected with the following factors: group, lactation number, age in days to the test-day, days in lactation to the respective test-day of the respective lactation. After the vaccination, milk yield decreased statistically significantly along with deterioration of chemical composition of milk (p < 0.001). Substantial deterioration of cheese-making properties of produced milk was found out, with prolonged rennet coagulation time and lower curd firmness.
Keywords: milk coagulation property; lumpy skin diseaseovi
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