The objective of this study is to determine the chemical composition, physicochemical properties, and cheese-making properties of raw Jersey milk. The studies were conducted at the Asinovsky District Veterinary Administration and the Tomsk Regional Veterinary Laboratory (Seversk). Standard and generally accepted chemical and physicochemical research methods were used. The lipolytic properties of Jersey milk are demonstrated under various storage conditions. Jersey milk does not exhibit significant lipolytic activity, and the shelf life of raw milk before processing can be extended to 2 days at low temperatures of 2–4 °C. The obtained free fatty acid levels in Jersey milk confirmed that its organoleptic properties remain unchanged during storage. It was also established that an increased somatic cell count leads to increased lipolysis. To minimize changes in the quality of raw milk, milk should be collected only from healthy animals without signs of mastitis. Jersey cow milk was characterized as having a low risk of spontaneous lipolysis. Results were obtained on the effect of pasteurization regimens on lipolytic processes in milk. In pasteurized milk, the total free fatty acid content was lower (60.4 mgEq/100 cm3) compared to raw milk (68.6 mgEq/100 cm3), indicating inactivation of native milk lipase. Mechanical processing of milk (homogenization) promotes the formation of a large number of small fat particles, which are exposed to lipases, resulting in a greater formation of free fatty acids, resulting in improved product flavor. Using Jersey cow milk in cheese production is a promising and effective way to produce high-quality products. The absence of antibiotics, pathogenic microorganisms, and somatic cells indicates the milk is safe for consumption and suitable for cheese production.
Buyanova et al. (Thu,) studied this question.