Our research aimed to create a novel lactose-free sour milk product. This would be attractive for local producers and give new possibilities for the development of the dairy industry. The new product consists of two ingredients: yogurt and ricotta. Lactose-free yogurt technology has been developed for the first component production.Yogurt with 3 different curds has been produced and subjected to physicochemical and organoleptic testing. Bacterial culture consisting of Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus were added in quantities of 100 units per 250 liters milk. The dose of lactase enzyme has been determined to decrease lactose content to 0.01 %:0.48 ml/l Ha-Lactase 5200 NLU. Technological parameters have been developed to ensure higher yield and faster protein separation for ricotta production. Three samples with different proportions (yogurt/ricotta) have been produced to obtain a product with a pleasant taste, aroma, and homogeneity for consumers. As a result of the organoleptic examination of the obtained samples, the optimal ratio has been defined as 90:10. Buckthorn puree was used as a natural additive. The food recipe has been developed, energy value and cost value have been calculated, and the titratable acidity of the food has been investigated.

In this article, we present the course and results of scientific research aimed at calculation of the concentration of somatic cells in cow's milk to detect subclinical mastitis in individual farms of the Republic of Armenia. Comparison of somatic cell concentrations in milk from healthy and sick cows with subclinical mastitis, analysis and comparison of blood morphological parameters in sick and healthy animals has been implemented and the relationship between somatic cell concentration in milk and morphological abnormalities in sick cow blood has been identified. SC concentrations between 300 and 500 thousand/ml are indicative of mastitis risk. In this case, the type of reaction manifested was positive. It was found that the viscosity of the investigated solution "Somatic plus" + milk increases in proportion to the increasing concentration of somatic cells in the milk sample, which indicates subclinical mastitis. A study of the morphological parameters of blood in healthy and subclinical mastitis animals revealed some deviations from the reference values of blood parameters, leading to the conclusion that these changes in animals' blood are related to an increase in the number of milk's somatic cells. Increased leukocytes were found in sick animals' blood. This was followedby an increase in stab neutrophils, eosinophils, monocytes, lymphocytes, and ESR. As a result of all this, the body is experiencing inflammatory processes mobilizing its defensive mechanisms against pathogens.

The research aimed to identify latent mastitis in cows on farms in the Republic of Armenia by counting somatic cells in milk using the California method. Among the 170 animals examined, 60 had latent mastitis, which comprised 35.2 % of the population. The highest incidence was observed in the Vayoc Dzor region (50 %), while the lowest was found in the Sunik region (25 %). It was found that 40 animals (23.5 %) showed a pronounced reaction to mastitis, and the concentration of somatic cells in milk was 300-500 thousand/sm3. 20 animals demonstrated a positive reaction to the test (11.7 %), and the number of somatic cells in milk exceeded 500 thousand/sm3. A microbiological study of milk from animals with subclinical mastitis was conducted to determine the species composition of pathogenic microflora. The study indicated that the milk was highly contaminated with staphylococcus, streptococcus, corynebacterial, E. coli, mycoplasma, candida, etc. A rise in leukocytes was observed in the blood of sick animals, as well as increases in band neutrophils, eosinophils, monocytes, lymphocytes, and ESRs. All this indicates, there is an inflammatory process present in the body and the immune system is mobilizing to fight pathology.

Latent mastitis harms the health of animals, their milk production, and the quality of milk. In cows affected by this disease sharp changes in hematological parameters, and biochemical parameters of blood and milk, which is the focus of our research. This work studies the morphological and biochemical parameters of blood and the biochemical parameters of milk in dairy cows affected by latent mastitis. The research was performed in several farms and farm households of Kotayk and Ararat regions, as well as in the ANAU Research Center of Veterinary Medicine and Veterinary Sanitary laboratories. The research outcomes prove that latent mastitis significantly impacts the composition of blood and milk components. Data obtained during the research enables a better understanding of the causes of mastitis as well as the necessity of using informative diagnostic methods in farm veterinarians’ practices.

Protein plays a critical role in both the nutrition and biological functions of milk, which is an important part of a balanced diet. In this study, we installed and implemented the fully automated Kjeldahl method, enabling the precise determination of the total protein content in cow milk. The investigation involved cow milk samples collected from Yerevan markets, representing 9 producers, over the years 2021 and 2022. The mean total protein content in the analyzed milk samples was found to be 2.93 g per 100 g.To determine the significance and contribution of milk protein in the adult population’s diet in Armenia, the daily protein intake through milk consumption was evaluated. Two consumer clusters were identified: one with moderate milk consumption (0.067 kg per day) and another with higher intake (0.208 kg per day). The contribution of milk protein to the overall protein intake in the diet of the adult population ranged from 2.62 % to 8.13 %. Despite varied levels of milk protein consumption, it is essential to acknowledge that Armenian protein sources extend beyond milk.

Research in this area aims to develop a milk-protein product similar to ricotta cheese. This product will be the second component of the newly developed twocomponent Yogrik product, a mixture of yogurt and ricotta. Combination of the biological value of yogurt and ricotta will create a balanced amino acid food. Cheeses obtained by acid and thermo-acid coagulation are usually fresh soft cheese varieties made by the coagulation of milk, cream, whey, or their mixtures, by direct chemical acidification, bacterial cultures coagulation, or by a combination of chemical acidification and high-temperature processing. In appearance and production technology, ricotta is between cheese and cottage cheese. But in terms of the softness of the clot and versatility, it is an outstanding product. Ricotta is rich in proteins including albumin and contains about 11 % protein. Whey cheese proteins are in the most easily assimilated state. Combining the biological value of yogurt and ricotta will create a balanced food with amino acid content.