Changes in cow’s milk composition and physical properties during the uninterrupted milking process

• Autorzy: Dymnicki E. , Golebiewski M. , Wojcik A. , Puppel K. , Kuczynska B. , Sosin-Bzducha E. , Szulc T.

Warianty tytułu

PL

Zmiany w składzie mleka krowiego podczas nieprzerwanego doju

• Języki publikacji: EN

Abstrakty

EN

Changes in cow’s milk composition and physical properties during the uninterrupted milking process. The chemical composition of milk determines the nutritional value and technological properties of milk and dairy products. Many studies have been performed on the chemical composition of milk, including fatty acid and protein profile, however a limited number of investigations have determined the changes in chemical composition of the milk during the milking process. Experiment were designed to study changes in milk chemical composition (i.e. fat, protein, casein, lactose, urea, citric acid, Total Solids (TS), Solids-Non-Fat (SNF), free fatty acids (FFA) as well as acidity, density, freezing point and somatic cell score) during the uninterrupted milking. Fifty two (455 samples) cows of 3 different breeds; with daily production 5-12 kg; were sampled during interrupted milking process. Representative sample were collected from each kg of milked liquid. There were significant (P≤0.01) changes in fat, FFA, lactose, TS and density of milk during milking. The concentration of fat, FFA, and TS shown increasing tendency with the course of milking, however, lactose and density presented opposite trends. Therefore, obtaining the whole quantity of milk from udder during the milking process, beside shaping the health status, is an indispensable step to produce milk of the highest quality in terms of its nutritional and technological value.

PL

Zmiany w składzie mleka krowiego podczas nieprzerwanego doju. Skład chemiczny mleka określa wartość odżywczą i właściwości technologiczne mleka i produktów mlecznych. Przeprowadzono wiele badań dotyczących składu chemicznego mleka, profilu kwasów tłuszczowych i zawartości białek. Jednak istnieje mało badań, które dotyczyłyby zmian w składzie chemicznym mleka w trakcie procesu dojenia. Celem badań było określenie zmian w składzie chemicznym mleka (czyli tłuszcz, białko, kazeina, laktoza, mocznik, kwas cytrynowy, sucha masa (s.m.), sucha masa beztłuszczowa (s.m.b.), wolnych kwasów tłuszczowych (FFA) oraz kwasowość, gęstość, punkt krzepnięcia i liczba komórek somatycznych) podczas nieprzerwanego doju. Badania przeprowadzono na 52 krowach (3 różnych ras) o średniej dziennej produkcji mleka 5-12 kg. Ogółem pobrano 455 próbek mleka. Reprezentatywne próbki pobierano z każdego kolejnego udojonego kilograma mleka. Stwierdzono istotne (P≤0,01 ) zmiany w zawartości tłuszczu, FFA, laktozy, TS i gęstości mleka podczas dojenia. Koncentracja tłuszczu, FFA i TS wykazały tendencję wzrostową w trakcie dojenia, jednak laktoza i gęstość trend odwrotny. Dlatego pozyskanie całej ilości mleka z wymion podczas procesu dojenia, obok kształtowania stanu zdrowia, jest niezbędnym krokiem w kierunku produkcji mleka najwyższej jakości pod względem jego wartości odżywczej i technologicznej.

Słowa kluczowe

EN

cow milk; health status; milk composition; fat; chemical composition; physical property; milking process

• Wydawca: -
• Czasopismo: Annals of Warsaw University of Life Sciences - SGGW. Animal Science
• Rocznik: 2015
• Tom: 54[1]
• Opis fizyczny: p.15-25,fig.,ref.

Twórcy

autor

Dymnicki E.

• Department of Animal Science, Institute of Genetics and Animal Breeding, Polish Academy of Sciences, Jastrzebiec n/Warsaw, Poland

autor

Golebiewski M.

• Department of Cattle Breeding, Warsaw University of Life Sciences - SGGW, Ciszewskiego 8, 02-786 Warsaw, Poland

autor

Wojcik A.

• Department of Cattle Breeding, Warsaw University of Life Sciences - SGGW, Ciszewskiego 8, 02-786 Warsaw, Poland

autor

Puppel K.

• Department of Cattle Breeding, Warsaw University of Life Sciences - SGGW, Ciszewskiego 8, 02-786 Warsaw, Poland

autor

Kuczynska B.

• Department of Cattle Breeding, Warsaw University of Life Sciences - SGGW, Ciszewskiego 8, 02-786 Warsaw, Poland

autor

Sosin-Bzducha E.

• Department of Animal Genetic Resources Conservation, National Research Institute of Animal Production, Krakow-Balice, Poland

autor

Szulc T.

• Department of Cattle Breeding and Milk Production, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland

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