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Cheese Suitability of Milk from Cows Fed with Flaxseed and Rapeseed Cake

Galina Yurievna Berezkina, Elena Mullanurovna Kislyakova, Marina Ivanovna Vasilyeva, Raushaniya Ravilevna Zakirova, Sergey Ivanovich Kokonov and Svetlana Leonidovna Vorobyova
Izhevsk State Agricultural Academy, Studentskaya Street, 11, Izhevsk, 426069, Russia
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(Received : February 25, 2021; Accepted : April 14, 2021)


This paper provides data on the influence of flaxseed and rapeseed cake on the cheese suitability of
milk, as well as on the quality of cheese. Four groups were studied : one control group and three
experimental groups. In the control group, the cows received the main diet. For the cows of group 1, 30%
of sunflower oil cake (by the content of crude protein) was replaced with flaxseed cake, in group 2, it was
replaced with rapeseed cake, and in group 3, a mixture of flaxseed and rapeseed cake in a 1:1 ratio was
used. Cows of groups 3 and 2 were characterized by a large diameter of casein micelles in milk. They
exceeded the cows in the control group, respectively, by 19.8 Å, or 3.1%, and by 13.5 Å, or 2.1%. The
duration of the gelation phase in group 2 was 9.6 min, and in group 3, it equalled 9.4 min which was less
than in the control group by 4.7 and 4.9 min, respectively. The duration of milk clotting in cows of groups
2 and 3 was significantly lower compared to this parameter of group 1 by 24.8 min, or 75.6% (P ≥ 0.99),
and by 26.0 min, or 82.3% (P ≥ 0.99), respectively. The greatest number of points (92) was scored by
cheese of the 2nd group. Milk expenditure per 1 kg of cheese ranged from 8.3 to 9.2 kg. Moreover, in
groups 2 and 3, this parameter was the smallest (8.3 and 8.4 kg, respectively), less than in group 1 by
10.8% (P ≥ 0.95) and 9.5% (P ≥ 0.95), respectively.
Key words : : Cheese suitability, flaxseed cake, rapeseed cake, rennet fermentation test, diameter and weight of casein micelles, cheese quality