Open Access
Table 5.
Milk productivity and quality composition of milk.
| Control (no probiotic) | 29.11.19 | yield of milk | 32.3 |
|---|---|---|---|
| fats,% | 3.9 | ||
| protein,% | 3.31 | ||
| Experience (Probiotic Use) | 18.12.19 | yield of milk | 34.4 |
| fats,% | 3.9 | ||
| protein,% | 3.31 | ||
| 24.12.19 | yield of milk | 36.3 | |
| fats,% | 3.9 | ||
| protein,% | 3.37 | ||
| 30.12.19 | yield of milk | 36.2 | |
| fats,% | 3,9 | ||
| protein,% | 3.38 | ||
| Control, no yeast probiotic | 06.02.20 | yield of milk | 37 |
| fats,% | 3.9 | ||
| protein,% | 3.38 |
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