Isolation of a human lactoferrin biosimilar from frozen milk of goat producers

This study offers an additional source of information on isolation and purification of the human lactoferrin biosimilar from frozen milk of goat producers. Thanks to the application of an improved technique of raw material degreasing, a milk filtrate with complete absence of the fat part was obtained, which as a result had a favorable effect on the yield and properties of the finished product, whose quality was confirmed by methods of MALDI-TOF mass spectrometry and microbiological analysis. As a result 135 g of human lactoferrin biosimilar was obtained from 75 liters of frozen milk

Evaluation of milk quality indicators depending on seasonality in the conditions of JSC Kirov Volgograd region

The paper presents the results of studying the influence of the season on the change in the physico-chemical and amino acid composition of milk obtained from black-and-white cows. During the analysis, it was revealed that the composition of milk throughout the year was not constant. The highest fat content in milk was produced in autumn and winter, while the highest protein content was found in spring and summer milk. The amino acid composition of milk in the autumn-winter period is higher compared to the spring-summer period, which is due to a change in the diet, namely the predominance of concentrated feeds in winter. Based on the data obtained, it can be assumed that the milk produced by JSC named after Kirov, meets all requirements and can be recommended for the production of high-quality food