The investigation was performed at a cattle breeding reproducer and was aimed to study of dairy productivity of red steppe cows from different genealogical lines as well as qualities of obtained milk and produced fermented dairy product to future using in breeding work, improving the efficiency of milk production. For experience three groups (ten head in each) of first-calf cows from three linear origins were formed: Andalusian 578, Cirrus 16497 and Frem 17291. The dairy productivity of cows from the Frem 17291 line was the highest, than in over groups (6537 kg of milk over 305 DIM). Content of protein and lactose content in milk, obtained from cows of the Cirrus 16497 line, were higher, than in others; and dry matter as well as DSMR (dry skimmed milk residue) were higher in animals of the Frem 17291 line. The highest total milk fat and total milk protein was obtained from cows of the Frem 17291 line, which is by 1.7% and 1.9% more, than in animals of the Andalusian 578 line, respectively, and by 3.9% and 3.6%, than in the Cirrus 16497 line. By traditional technology the fermented dairy product were produced from the milk of the studied cows. In the study of physicochemical parameters a high content of fat (3.9%) and protein in the samples (3.21–3.23%) were revealed, due to the characteristics of the raw materials used. The analysis of the amino acid composition of the samples showed the absence of limiting amino acids in all of each, which indicates the high balanced and nutritional quality of milk protein. The highest amount of essential amino acids (1,542 mg/100g) was found in a sample, produced from the Frem 17291 line cow’s milk.
Slozhenkina et al. (Fri,) studied this question.