Studies On The Processing Properties Of Grassland Red Cattle’s Milk

Grassland Red Cattle is a kind of high-quality dual-purpose cattle, which can be used for simultaneous production of milk and meat. Development of Grassland Red Cattle can help reduce the risk of investors, and it is in accordiance with the requirements for transformation and upgrading of China’s animal husbandry. Though Grassland Red Cattle’s milk has very high nutritional value, at present there are few studies on the quality and processing properties of the milk. In this paper, the effects of lactation period, parity and age on the quality of Grassland Red Cattle’s raw milk were studied. The raw milk obtained under different physiological conditions (lactation period, parity and age) of the Grassland Red Cattle was used to make different dairy products, and then the difference in the quality of the products was analyzed. The results of the present study will be of significance in the development of Grassland Red Cattle and applications of its milk. The main results are as follows:1. The effect of lactation period, parity, age and breeding method on the quality of Grassland Red Cattle’s raw milk was analyzed, and all these factors showed significant effects (P<0.05). The quality of milk in the early lactation period or the second parity was better. By comparing the milk of Grassland Red Cattle and Holstein Cattle, it could be concluded that the quality of the milk of the former was better than that of the latter. Therefore, the Grassland Red Cow’s milk is a kind of high quality milk with high nutritional value.2. In the different lactation period, parity and age, the heat-sensitivity of Grassland Red Cattle’ milk was different. The lactulose formation and whey protein denaturation’s rates of different Grassland Red Cattle’s milk were significantly different (P<0.05). However, the viscosity of the milk varied little (P>0.05), and the reasons needed to be further researched. The raw milk in the later lactation, the third parity or at age3showed better thermal stability.3. Grassland red cattle’s milk was suitable for application in the production of the yogurt. The titrable acidity, diacetyl and texture characteristics of the Grassland red cattle’s yogurt were better than the Holstein’s yogurt. According to the results from the studies of Grassland Red Cattle’s yoghurt, it could be concluded that lactation period, parity and age all had significant effects on the processing properties of Grassland Red Cattle’s yogurt (P<0.05), most probably due to the difference in the total solid content and protein content of the raw milk.4. The yield of Grassland Red Cattle’s cheese was higher than Holstein’s cheese, with also better quality of the former than the latter. During ripening, there were no significant differences in the quality parameters of the two cheeses measured, and also the trends of changing were similar. The fat content and texture characteristics of the two cheeses were slightly different, most probably due to the difference in the composition of raw milk. Therefore, the Grassland Red Cattle’s milk was suitable for application in the production of cheese. It can help reduce the cost of production.