[Identification of the proteins in white brined and yellow cheese].

Experiments were carried out to establish a method for the identification of proteins in white brined cheese and kashkaval, made of sheep and cow milk or a mixture of them in different proportions. It was proved that the application of a polyacryl amid electrophoresis under definite conditions can secure a species identification of the proteins of the white brined cheese and the kashkaval made of sheep and cow milk. It was proved also that the protein spectra of the white brined cheese and the kashkaval, made of the two sorts of milk, differed both as to the amount of the fractions and subfractions obtained and as to their electrophoretic mobility--Rx.

[Biochemical and technological characteristics of the milk from Black-and White Dutch].

Studied were the composition and the technologic properties of the milk of Dutch Black pied cattle under this country's conditions. Milk samples were taken for analysis once in a month on a cow farm founded in 1964 with a total of 67 impregnated heifers and having at the time of investigation 88 cows, twelve of them remaining from the initial animals imported from Holland and the others being the offspring of the herd. It was established that the annual milk yield per forage cow, amounting to 44881 has the following index values; dry matter--12.