[Biochemical and technological characteristics of the milk from Black-and White Dutch]

Studied were the composition and the technologic properties of the milk of Dutch Black pied cattle under this country's conditions. Milk samples were taken for analysis once in a month on a cow farm founded in 1964 with a total of 67 impregnated heifers and having at the time of investigation 88 cows, twelve of them remaining from the initial animals imported from Holland and the others being the offspring of the herd. It was established that the annual milk yield per forage cow, amounting to 44881 has the following index values; dry matter--12.63 +/- 0.48 per cent; butterfat per cent--4.07 +/- 0.2%; total protein--3.37 +/- 0.16 per cent; casein--2.56 +/- 0.16; slids-nonfat--8.54 +/- 0.24 per cent; calcium--0.126 +/- 0.002 per cent; phosphorus--0.079 +/- 0.003 per cent. The technologic properties of milk proved unsatisfactory: coagulation capacity--359 s; rheologic value--112.93 X 1.10(-5) V/cm3; and technologic coeficient--1.32. The data on the composition and the technologic properties of Dutch Black-pied cow's milk showed, on the whole, that most profitable is its processing into butter as against processing into cheese in which case the yields would be unsatisfactory.