PL EN


Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
2017 | 35 | 2 |
Tytuł artykułu

The effect of housing system of Simmental cows on processing suitability of milk and quality of dairy products

Treść / Zawartość
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
The aim of the study was to determine the effect of two feeding systems (TMR - group I, pasture - group II) on physicochemical properties of milk, its suitability for making rennet cheese and butter, and sensory properties of these products. The study was conducted with second and third lactation Simmental cows between 30 and 200 days of lactation. Total milk yield for the lactation period was 6000 litres. Somatic cell count during the study was considerably higher in group I (350 thous-mf on average) than in group II (250 thous.-mlˉ¹ on average). During the study milk samples for chemical analyses were collected once a month. Milk of group II cows was characterised by lower active and potential acidity, higher ethanol stability, and greater tolerance to heat treatment. Rennet-induced clotting time was significantly (p<0.05) shorter for milk of group II cows (202 sec) compared to that of group I cows (248 sec). Sensory evaluation showed that group II milk was characterised by better taste, more intense (p<0.05) aroma, better consistency and significantly (p<0.05) more intense yellow colour, which received a higher score. Rennet cheese yield per 10 l of milk was similar in both groups; however, cheese made from the pasture group milk had a more compact clot. The organoleptic evaluation showed that cheese from group II had a significantly (p<0.05) more intense colour (4.73 vs. 4.07 pts), better consistency (4.87 vs. 4.00 pts) as well as better taste (4.87 vs. 4.20) and aroma (4.73 vs. 4.47) when compared to group I. Immediately after production, butter made from milk of pasture-fed cows had considerably better fat parameters. Butter fat from group II was characterised by a higher iodine number, which measures fat unsaturation level. The higher unsaturated fatty acid content contributed to a decrease in solidification and melting points of fat and to more intense lipolytic and oxidative processes, as evidenced by the higher acid number, peroxide value and TBA value. At the beginning of storage, butter produced from milk of group II cows received significantly (p<0.05) higher scores for colour and consistency as well as higher (p<0.05) scores for aroma and taste. At 30 days of storage no differences were observed between the groups. The results of the present experiment show that pasture feeding has a positive effect on the processing suitability, of milk and the sensory properties of rennet cheese and butter, but the produced butter is more susceptible to undesirable changes during storage.
Wydawca
-
Rocznik
Tom
35
Numer
2
Opis fizyczny
p.147-158,ref.
Twórcy
autor
  • Department of Technoloqy, Ecoloqy and Economics of Animal Production, National Research Institute of Animal Production, Krakowska 1, 32-083 Balice, Poland
autor
  • Department of Technoloqy, Ecoloqy and Economics of Animal Production, National Research Institute of Animal Production, Krakowska 1, 32-083 Balice, Poland
Bibliografia
  • 1. ADAHCHOUR M., WIEWEL J., VERDEL R., VREULS R. J. J., BRINKMAN U. A. T., 2005 Improved determination of flavour compounds in butter by solid-phase (micro)extraction and comprehensive two-dimensional gas chromatography. Journal of Chromatography A 1086, 99 - 106.
  • 2. AGABRIEL C., CORNU A., JOURNAL C., SIBRA C., GROLIER P., MARTIN B., 2007 - Tanker milk variability according to farm feeding practices: Vitamins A and E, carotenoids, color and terpenoids. Journal of Dairy Science 90, 4884 - 4896.
  • 3. AOAC Official Method 935.42 (1995). Ash of cheese Official methods of analysis of AOAC International. Gaithersburg, MD: AOAC International. (16th ed.) II, 59.
  • 4. BARŁOWSKA J., LITWIŃCZUK Z., 2006 - Technological usefulness of milk from two local breeds maintained in the regions with great grassland share. Archiv fűr Tierzucht 49: 207 - 213.
  • 5. BARŁOWSKA J., LITWIŃCZUK Z., KRÓL I., TOPYŁA B., 2006 - Technological usefulness of milk cows of six breeds maintained in Poland relative to lactation phase. Polish Journal of Food and Nutrition Sciences 15/56, (1), 17 - 21.
  • 6. CARPINO S., HORNE J., MELILLI C., LICITRA G., BARBANO D. M., VAN SOEST P. J., 2004a Contribution of native pasture to the sensory properties of Ragusano cheese. Journal of Dairy Science 87, 308 - 315.
  • 7. CARPINO S., MALLIA S., LA TERRA S., MELILLI C., LICITRA G., ACREE T., 2004b - Composition and Aroma Compounds of Ragusano Cheese: Native Pasture and Total Mixed Rations. Journal of Dairy Science 87, 816 - 830.
  • 8. ČERMÁK B., KRÁL V., FRELICH J., BOHÁČOVA L., VONDRÁŠKOVÁ B., ŠPIČKA J., SAMKOVÁ E., PODSEDNÍČEK M., WĘGLARZ A., MAKULSKA J., ZAPLETAL P., 2013 Quality of goat pasture in less-favoured areas (LFA) of the Czech Republic and its effect on fatty acid content of goat milk and cheese. Animal Science Papers and Reports 31, 331 - 346.
  • 9. CHEN S., BOBE G., ZIMMERMAN S., HAMMOND E. G., LUHMAN C. M., BOYLSTON T. D., 2004 - Physical and sensory properties of dairy products from cows with various milk fatty acid compositions. Journal of Agricultural and Food Chemistry 52, 3422 - 3452.
  • 10. Commission Regulation (EC) No. 273/2008 of 5 March 2008 laying down detailed rules for the application of Council Regulation (EC) No 1255/1999 as regards methods for the analysis and quality evaluation of milk and milk products.
  • 11. COPPA M., FERLAY A., MONSALLIER F., VERDIER-METZ I., PRÁDEL P., DIDIENNE R., FARRUGGIA A., MONTEL M. C., MARTIN B., 2011 - Milk fatty acid composition and cheese texture and appearance from cows fed hay or different grazing systems on upland pastures. Journal of Dairy Science 94, 1132 - 1145.
  • 12. COUVREUR S., HURTAUD C., LOPEZ C., DELABY L., PEYRAUD J. L., 2006 - The linear relationship between the proportion of fresh grass in the cow diet, milk fatty acid composition, and butter properties. Journal of Dairy Science 89, 1956 - 69.
  • 13. DE MARCHI M., DAL ZOTTO R., CASSANDRO M., BITTANTE G., 2007 - Milk coagulation ability of five dairy cattle breeds. Journal of Dairy Science 90, 3986 - 3992.
  • 14. DESCALZO A. M., ROSSETTI L., PAEZ R., GRIGIONI G., GARCIA P. T., COSTABEL L., NEGRI L., ANTONACCI L., SALADO E., BRETSCHNEIDER G., GAGLIOSTRO G., COMERON E., TAVERNA M. A., 2012 - Differential characteristics of milk produced in grazing systems and their impact on dairy products. In: Milk production - advanced genetic traits, cellular mechanism, animal management and health. InTech 15, 339 - 368.
  • 15. DEVOLD T. G., BROVOLD M. J., LANGSRUD T., VEGARUD G. E., 2000 - Size of native and heated casein micelles, content of protein and minerals in milk from Norwegian Red Cattle - effect of milk protein polymorphism and different feeding regimes. International Dairy Journal 10, 313 - 323.
  • 16. ELLIS K. A., MONTEIRO A., INNOCENT G. T., GROVE-WHITE D., CRIPPS P., McLEAN W. G., HOWARD C. V., MIHM M., 2007 - Investigation of the vitamins A and E and b-carotene content in milk from UK organic and conventional dairy farms. Journal of Dairy Research 74, 484 - 491.
  • 17. FEKADU B., SORYAL K., ZENG S., VAN HEKKEN D., BAH B., VILLAQUIRAN M., 2005 - Changes in goat milk composition during lactation and their effect on yield and quality of hard and semi-hard cheeses. Smalt Ruminant Research 95, 55 - 63.
  • 18. FELENCZAK A., FERTIG A., GARDZINA E., ORMIAN M., TRELA J., 2006 - Technological traits of milk of Simmental cows as related to k-casein polymorphism. Annals of Animal Science 6, 37 - 43.
  • 19. GONZALEZ S. S., DUNCAN S. E., O'KEEFE S. F., SUMNER S. S., HERBEIN J. H., 2010 - Oxidation and Textural Characteristics of Butter and Ice Cream with Modified Fatty Acid Profiles. Journal of Dairy Science 86, 70 - 77.
  • 20. GUIMONT C., MARSHALL E., GIRARDET J. M., LINDEN G., 1997 - Biologically active factors in bovine milk and dairy by products: influence on cell culture. Critical Reviews in Food Science and Nutrition 37, 393 - 410.
  • 21. JÓŹWIKA., STRZAŁKOWSKAN., BAGNICKA E., ŁAGODZIŃSKI Z., PYZEL B., CHYLIŃSKI W., CZAJKOWSKA A., GRZYBEK W., SŁONIEWSKA D., KRZYŻEWSKI J., HORBAŃCZUK J. O., 2010 - The effect of feeding linseed cake on milk yield and milk fatty acid profile in goats. Animat Science Papers and Reports 28 (3), 245 - 251.
  • 22. KALAČ P., 2011 - The effects of silage feeding on some sensory and health attributes of cow’s milk: A review. Food Chemistry 125, 307 - 317.
  • 23. LIPIŃSKI K., STASIEWICZ M., RAFAŁOWSKI R., KALINIEWICZ J., PURWIN C., 2012 - Effect of milk production season on profile of fatty acids in milk fat. Food. Science. Technology. Quality 80, 72 - 80. In Polish, with English summary.
  • 24. LITWIŃCZUK Z., KOWAL M., BARŁOWSKA J., 2014 - Basic chemical composition, proportion of fatty acids, and cholesterol content in milk of four breeds of cows used in the intensive husbandry technologies. Food. Science. Technology. Quality 4, 108 - 121. In Polish, with English summary.
  • 25. LITWIŃCZUK Z., TETER U., TETER W., SIANEK P., CHABUZ W., 2006 - The effect of some factors on yield and milk quality of cows from family farms. Scientific Annals of Polish Society of Animal Production 2, 133 - 140. In Polish, with English summary.
  • 26. MALLIA S., ESCHER F., SCHLICHTHERLE-CERNY H., 2007 - Aroma-active compounds of butter: a review. European Food Research and Technology 226, 315 - 325.
  • 27. MARTIN B., VERDIER-METZ I., BUCHIN S., HURTAUD C., COULON J. B., 2005 - How do the nature of forages and pasture diversity influence the sensory quality of dairy livestock products? Animal Science 81, 205 - 212.
  • 28. NOZIČRE P., GRAULET B., LUCAS A., MARTIN B., GROLIER P., DOREAU M., 2006 - Carotenoids for ruminants: from forages to dairy products. Animal Feed Science and Technology 131, 418 - 50.
  • 29. O'CONNELL J. E., FOX P. F., 2000 - Heat stability of buttermilk. Journal of Dairy Science 83, 1728 - 1732.
  • 30. PN-ISO 6658: 1998. Sensory analysis. Methodology. General guidance. In Polish.
  • 31. POLÁK O., FALTA D., HANUŠ O., CHLÁDEK G., 2011 - Effect of barn airspace temperature on composition and technological parameters of bulk milk produced by dairy cows of Czech Fleckvieh and Holstein breeds. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 59, 271 - 280.
  • 32. Polish Standard PN-A-86002, 1999. Raw milk. Requirements and tests. In Polish.
  • 33. REMEUF F., COSSIN C., DERVIN C., LONOIR J., TOMASSONE R., 1991 - Relation entre les caracteres physico-chimiques des laits et leur aptitude fromagčre. Lait 71, 397 - 421.
  • 34. ROMANZIN A., CORAZZIN M., PIASENTIER E., BOVOLENTA S., 2013 - Effect of rearing system (mountain pasture vs. indoor) of Simmental cows on milk composition and Montasio cheese characteristics. Journal of Dairy Research 80, 390 - 399.
  • 35. SAULAIS L., RUFFIEUX B., 2012 - A field experiment to design healthier foods: consumer valuation of butter production processes. Food Quality and Preference 26, 178 - 187.
  • 36. SIKIRIC M., BRAJENOVIC N., PAVLOVIC I., HAVRÁNEK J. L., PLAVLJANIC N., 2003 - Determination of metals in cow’s milk by flame atomic absorption spectrophotometry. Czech Journal of Animal Science 48, 481 - 486.
  • 37. STRZAŁKOWSKA N., JÓŹWIK A., BAGNICKA E., KRZYŻEWSKI J., HORBAŃCZUK J. O., 2009a - Studies upon genetic and environmental factors affecting the cholesterol content ion cow milk. II. The effect of silage type offered. Animal Science Papers and Reports, 27 (3), 199 - 206.
  • 38. STRZAŁKOWSKA N., JÓŹWIK A., BAGNICKA E., KRZYŻEWSKI J., HORBAŃCZUK K., PYZEL B., HORBAŃCZUK J. O., 2009b - Chemical composition, physical traits and fatty acid profile of goat milk as related to the stage of lactation. Animal Science Papers and Reports 27 (4), 263 - 272.
  • 39. STRZAŁKOWSKA N., JÓŹWIK A., BAGNICKA E., KRZYŻEWSKI J., HORBAŃCZUK K., PYZEL B., SŁONIEWSKA D., HORBAŃCZUK J. O., 2010 - The concentration of free fatty acids in goat milk as related to the stage of lactation, age and somatic cell count. Animal Science Papers and Reports 28 (4), 389 - 396.
  • 40. STRZAŁKOWSKAN., JÓŹWIKA., POŁAWSKA E., ZDANOWSKA-SĄSIADEK Ż., BAGNICKA E., PYZEL B., LIPIŃSKA P., HORBAŃCZUK J. O., 2014 - A relationship between somatic cell count, polymorphic form of ß4-defensin and susceptibility of cow milk fat to lipolysis. Animal Science Papers and Reports 32, 307 - 316.
  • 41. TAMBOR K., JAWORSKA D., PRZYBYLSKI W., 2015 - Comparison of sensory quality and nutritive value of Polish traditional and conventional butters. Advances of Agricultural Sciences Problem 581, 103 - 111. In Polish.
  • 42. TYRISEVÄ A. M., IKONEN T., OJALA M., 2003 - Repeatability estimates for milk coagulation traits and noncoagulation of milk in Finnish Ayrshire cows. Journal of Dairy Research 70, 91 - 98.
  • 43. VERDIER-METZ I., COULON J. B., PRÁDEL P., VIALLON C., ALBOUY H., BERDAGUÉ J. L., 2000 - Effect of the botanical composition of hay and casein genetic variants on the chemical and sensory characteristics of ripened Saint-Nectaire type cheeses. Lait 80, 361 - 370.
  • 44. WILLIAMS P. E. V., BALLET N., ROBERT J. C., 1998 - A review of the provision of vitamins for ruminants. In: Proc. of the Preconference Symp. of the Cornell Nutrition Conference 1998. Provision of Vitamins and Amino Acids for Ruminants, Rhone Poulen Animal Nutrition, Anthony, France, 7 - 37.
  • 45. WILLIAMS R. P. W., 2002 - The relationship between the composition of milk and the properties of bulk milk products. Australian Journal of Dairy Technology 57, 30 - 44.
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.agro-01cc8a01-3ee0-4021-91a3-1ce808087569
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.