Aim. To demonstrate the high adaptive abilities of dairy cattle to various ecosystems and natural zones of the Lower Volga at different times of the year. For the study we selected farms located in the steppe and semi-desert natural zones of the Volgograd region where animals of different breeds are reared.Material and Methods. Analysis was undertaken of the main indicators of raw milk quality, amino acid composition and environmental safety. Animals of all farms studied showed fairly high indicators of milk productivity in the climatic conditions of the Volgograd region, according to the standards of the breeds investigated.Results. The content of essential amino acids in cow milk for all groups varied depending on the breed and period of the year, generally reaching maximum values in winter. The calculation of amino acid scores showed that lysine is a limiting amino acid in animals of the Holstein-Friesian breed in the summer and autumn periods of lactation. The determination of chemical elements in milk during the summer period of lactation showed that all indicators are within acceptable concentrations, including heavy metals (lead, arsenic, cadmium, mercury).Conclusion. The research conducted confirms compliance of raw milk with standards in all farms studied for the main controlled indicators of quality and amino acid composition, content of chemical elements and allows recommendation of the milk produced for the production of all types of dairy and fermented milk products.

To elevate the viscosity of food products, thickeners are used in the production. Thickeners change not only the texture of the product, but also stabilize disperse systems and act as water-retaining agents. The purpose of this work was to develop curd fillings with various thickeners that are based on dairy raw materials and produced by “Donskoe” agricultural farming community. The objects of the research proposed were cow’s milk, curd and samples of curd fillings with various thickeners - potato starch, corn starch and agar-agar. A set of generally accepted and standard research methods was used in the work. At the first stage, cow’s milk was examined for quality, then curd was produced, and its quality parameters were determined. On the basis of the curd obtained, a formulation for curd fillings with various thickeners was developed. Corn starch, potato starch and agar-agar were used as thickeners. The authors developed a production scheme for the products. The quality and safety indices and nutrient compositions the obtained samples were determined. At the final stage, the cost of the samples was calculated. A production technology of curd fillings with various thickeners has been developed. Samples were studied, the data obtained were analyzed, and the optimal formulation was determined.