Assessment of the productive qualities of dairy cows of different breeds and their impact on the quality of soft cheeses
DOI:
https://doi.org/10.31279/2949-4796-2026-16-1-55-68Keywords:
cattle breed, dairy productivity, milk quality, amino acid composition, soft cheesesAbstract
Introduction. The choice of dairy cattle breed is a determining factor influencing both animal productivity and the technological properties of milk. For Russian producers in the Volgograd region specializing in cheese-making, there is a lack of scientifically substantiated recommendations for selecting a breed that ensures an optimal combination of milk yield and raw milk quality for soft cheese production. The most common cattle breed in this region include Holstein, Black-and-White, and Red Steppe. In this regard, an assessment of the dairy productivity and milk quality of cows from these breeds for industrial processing appears to be a relevant and justified study.
Aim. To present a comparative assessment of the dairy productivity of Holstein, Black-and-White, and Red Steppe cows, using the Volgograd region as a case study, and to analyze the suitability of their milk for soft cheese production.
Materials and methods. The study was conducted on 30 full-aged cows, with 10 head of each breed, across three farms in the Volgograd region over 305 days of lactation in 2024. Milk samples were analyzed for mass fraction of fat, protein, amino acid composition, heat stability, and cheese-making suitability. Soft cheese samples were produced from the milk of each group, and their physicochemical parameters, organoleptic properties, and amino acid profile were evaluated.
Results. The highest average daily milk yield was recorded in Holstein cows (30.4 kg), which was 53.3% and 72.4% higher than that of Black-and-White and Red Steppe cows, respectively. Milk from the Black-and-White breed was characterized by the maximum fat (4.12%) and protein (3.30%) content. Milk from the Holstein breed was distinguished by the highest content of essential amino acids, particularly lysine. Soft cheese made from Holstein milk was superior to samples from other breeds in fat content (18.31%), protein content (17.78%), total amino acid sum, and received the highest organoleptic evaluation (43 points out of 45).
Conclusion. The high productivity and milk quality indicators of the studied cow breeds under the conditions of the Volgograd region were confirmed. Processing milk from each breed for soft cheese production is feasible; however, soft cheese produced from Holstein milk exhibits the best consumer characteristics and nutritional value.
To cite: Slozhenkina M.I., Gorlov I.F., Mosolova N.I., Antipova T.A., Kudryashova O.V., Mosolova E.A., Sycheva O.V. Assessment of the productive qualities of dairy cows of different breeds and their impact on the quality of soft cheeses. Agrarian Bulletin of the North Caucasus. 2026;16(1):55-68. (In Russ.) https://doi.org/10.31279/2949-4796-2026-16-1-55-68
References
Yarkova T.M. The State and Problems of Dairy Farming Development in Russia. Food Policy and Security. 2024;11(1):119-134. (In Russ.)
Kosilov V.I., Komarova N.K., Kharlamov A.V., Tyulebaev S.D., Mironova I.V., Bykova O.A. Influence of crossing red steppe and black-and-white cattle with Simmentals on the meat qualities of crossbreds. Izvestiya of the Orenburg State University. 2019;6(80):271-273. (In Russ.)
Soloshenko V.A., Mager S.N. Prospects for livestock farming in Siberia and Far East of Russia. Foods and Raw Materials. 2026;14(2):339-343. https://doi.org/10.21603/2308-4057-2026-2-677
Fedorov V.Kh., Kolosov Yu.A., Aboneev V.V., Panfilova G.I., Aboneeva E.V., Tishchenko N.N. Productivity and competitiveness of the red steppe breed: methods and results of improvement. Ed. by Yu.A. Kolosov. Persianovsky: Don State Agrarian University; 2024.189 p. (In Russ.)
Soloshenko V.A., Mager S.N. Quality management in animal farming. Foods and Raw Materials. 2024;12(2):420-421. https://doi.org/10.21603/2308-4057-2024-2-618
Dubrovitsky A.R. Relationship of indicators of dairy productivity with breed of cattle. KubGAU Scientific Journal. 2022;184(10):1-6. (In Russ.)
Rodina N.D., Simonenkova A.P., Demina E.N., Sergeeva E.Yu. The relationship between the technological characteristics of various breeds of cows and the quality of raw milk. Polzunovsky Bulletin. 2022;1:47-54. (In Russ.)
Gorelik O.V., Fedoseeva N.A., Gorelik A.S., Koksharov E.V. Change in Productivity Indicators of Holsteinized Black-and-White Breeds by Lactation. Bulletin of Michurinsk State Agrarian University. 2021;2(65):82-86. (In Russ.)
O'Callaghan T.F., Hennessy D. Factors affecting the coagulation, renneting, and cheese-making properties of milk from dairy cows: A review. International Dairy Journal. 2021;114:104876. https://doi.org/10.1016/J.idairyj.2020.104876
Amalfitano N., Stocco G., Cipolat-Gotet C., Bittante G., Cecchinato A. Quantitative and qualitative detailed milk protein profiles of 6 cattle breeds: Sources of variation and contribution of protein genetic variants. Journal of Dairy Science. 2020;103(12):11190-11208. https://doi.org/10.3168/jds.2020-18497
Summer A., Malacarne M., Formaggioni P., Mariani P., Franceschi P. Effects of dairy cow breed on milk coagulation properties and suitability for Parmesan cheese production. International Dairy Journal. 2021;114:104912. https://doi.org/10.1016/j.idairyj.2020.104912
Ketto E.S.K., Devold T.G., Heringstad B., Ådnøy T., Geitung L., Rønningen O., Skeie S.B. Milk protein polymorphism and coagulation properties of dairy cows: A study on Holstein, Brown Swiss, and Simmental breeds. Journal of Dairy Science. 2022;105(4):3390-3401. https://doi.org/10.3168/jds.2021-21345
Gorelik O.V. Influence of the level of Holsteinization on the economic and useful traits of black-and-white cattle. OshSU Bulletin. 2021;1-2:241-250. (In Russ.)
Lavrov A.A., Belookov A.A., Gorelik O.V. Dairy Productivity of Cows of Holsteinized Lines of Black-and-White Cattle. Vestnik biotechnologii. 2020;2(23):5. (In Russ.)
Abramova N.I., Ivanova D.A. Influence of Breed Characteristics of Cows on Milk Quality Indicators. Dairy Bulletin. 2020;3:12-21. (In Russ.)
Chechenikhina O.S., Mustafina A.A. Modern specialized breeds and types of dairy cattle. Agrarian Education and Science. 2023;1:7. (In Russ.)
Ivanova D.A. Seasonal changes in the quality of milk from Ayrshire cows in the Vologda Region. Dairy Bulletin. 2022;2(46):83-95. (In Russ.)
Martins L.F.L., Cardoso F.F., Braccini Neto J., Menezes L.M., Campos G.S. Productive performance and milk quality of Ayrshire, Holstein, and crossbred cows under subtropical conditions. Journal of Dairy Research. 2023;90(1):41-46. https://doi.org/10.1017/S0022029923000015
Kostomakhin N.M., Voronkova O.A., Gabedaeva M.A. Dairy Productivity and Reproductive Capacity of Cows of Different Bloodlines in the Holstein Breed. Bulletin of the Kurgan State Agricultural Academy. 2021;3:43-50. (In Russ.)
Velmatov A.P., Gibalkina N.I., Tishkina T.N. Productivity indicators and amino acid composition of milk from daughters of bulls of different breeds. Bulletin of the Izhevsk State Agricultural Academy. 2025;2(82):112-117. (In Russ.).
Kalmykova O.A., Prokhorov I.P. Protein and amino acid composition of milk from Ayrshire and Black-and-White cows. Chief Zootechnician. 2019;6:17-24. (In Russ.)
Kosilov V.I., Yuldashbaev Yu.A., Kadralieva B.T. Amino Acid Composition of Milk Protein from First-Calf Cows. Vestnik KrasGAU. 2022;11:151-157. (In Russ.)
Shushpanova K.A., Tatarkina N.I. Productivity of Holstein Cows. Bulletin of the Kurgan State Agricultural Academy. 2020;2:44-47. (In Russ.)
Putintseva S.V., Safronov S.L. Comparative Analysis of the Milk Productivity of First-Calf Holstein Cows of Different Origins. Izvestiya of the St. Petersburg State Agrarian University. 2023;2(71):87-94. (In Russ.)
Kashirina L.G., Morozova N.I. Composition of Cow's Milk and Butter Made from It under the Influence of Antioxidants. Bulletin of the P.A. Kostychev Ryazan State Agrotechnological University. 2019;4(44):25-29. https://doi.org/10.36508/RSATU.2019.87.95.004 (In Russ.)
Vostroilov A.V., Artemov E.S., Kurchaeva E.E., et al. Dairy productivity, chemical composition, and technological properties of milk from red-and-white cows. Technologies and Commodity Science of Agricultural Products. 2021;1(16):71-77. (In Russ.)
Konik N.V., Kalinichenko E.B., Kairova V.R., et al. The efficiency of the production use of dairy cows. Agrarian Bulletin of the Urals. 2025;25(1):52-60. (In Russ.)
Derkanosova A.A., Kurchaeva E.E., Artemov E.S., et al. Milk quality of the red-and-white breed and prospects for its use in the production of soft cheeses with a combined composition. Vestnik VGUIT. 2021;83(4):117-125. (In Russ.)
Panasenko S.V., et al. Sustainable raw material base as a factor of competitiveness of cheese-making enterprises. Technique and Technology of Food Production. 2022;52(4):706-717. https://doi.org/10.21603/2074-9414-2022-4-2400 (In Russ.)
Zubkova A.A. Nutritional Value of Cheese. Current Research. 2023;5(135):36-38. (In Russ.)
Downloads
How to Cite
Issue
Section
License
Copyright (c) 2026 Slozhenkina M.I., Gorlov I.F., Mosolova N.I., Antipova T.A., Kudryashova O.V., Mosolova E.A., Sycheva O.V.
This work is licensed under a Creative Commons Attribution 4.0 International License.
