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1
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Influence of the breed and country of origin on milk performance of primiparous cows

100%
Balcerak M., Kunowska-Slosarz M., Slosarz J., Golebiewski M., Benet M., Kuczynska B., Przysucha T., Nalecz-Tarwacka T.
Annals of Warsaw University of Life Sciences - SGGW. Animal Science
|
2015
|
tom 54[1]
The aim of the study was comparison of the milk performance of primiparous cows from 6 European countries with Polish Holstein-Friesians, as well as to demonstrate the differences within the different genetic groups. Material consisted of data contained in the dairy reports gathered from 26 farm “Healthy Cow” project. The analysis involved data including milk yield and its chemical composition, i.e.: fat, protein, lactose, solids, and urea somatic cells count in milk. On the basis of these results, it was found that the country of origin had significant impact on daily milk yield, % fat, % protein, % of lactose and also affected dry matter content, urea and somatic cells in the milk of lactating cows. Research reviled that there were not differences in milk performance between imported and native cows. However, the breed of cows had an strong impact on daily milk production, % protein, % lactose,% dry weight, as well as urea content and somatic cells count.
2

The effect of selected components of milk and ripening time on the development of the hardness and melting properties of cheese

84%
Mlynek K., Oler A., Zielinska K., Tkaczuk J., Zawadzka W.
Acta Scientiarum Polonorum. Technologia Alimentaria
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2018
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tom 17
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nr 2
3

Cheese yield as affected by some parameters. Review

84%
Abd El-Gawad M., Ahmed N.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2011
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tom 10
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nr 2
Summary. Cheese yield is defined as the amount of cheese, expressed in kilograms, obtained from 100 kg of milk. It is a very important parameter: the higher the recovered percentage of solids, the greater is the amount of cheese obtained and therefore gains in economic terms. The definition of cheese yield, or how to express yield, is important in two main applications: 1. Economic control of cheesemaking; 2. Expressing the results of cheesemaking experiments. Cheese yield is affected by many factors including milk composition, amount and genetic variants of casein, milk quality, somatic cell count (SCC) in milk, milk pasteurization, coagulant type, vat design, curd firmness at cutting, and manufacturing parameters.
4

An evaluation of beta-hydroxybutyrate in milk and blood for prediction of subclinical ketosis in dairy cows

84%
Samiei A., Liang J. B., Ghorbani G. R., Hirooka H., Yaakub H., Tabatabaei M.
Polish Journal of Veterinary Sciences
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2010
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tom 13
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nr 2
5

The content of volatile free fatty acids in milk cultured with yoghurt bacteria

84%
Baranowska M.
Polish Journal of Natural Sciences. Supplement
|
2004
|
tom 02
13-21
6

Milk components in whey preparations - characteristics and utilisation

84%
Smietana Z., Soral-Smietana M.
Polish Journal of Food and Nutrition Sciences
|
2006
|
tom 15/56
|
nr Spec.Issue 1
Neutralised whey obtained after lactic fermentation and acidic coagulation of milk proteins carried out during tvarog (white cheese) production was concentrated selectively 3 times by means of membrane nanofiltration. The aim of this research was to identifiy properties obtained in this way in the industrial liquid whey preparation of milk components (WPMC) and utilisation of its natural water phase as a component of wheat dough. The main principles were that the use of the whey preparation will limit the amount of the technological water as a result of inclusion of this whey water phase and that the elimination or reduction of salt added during wheat dough formation will be possible. It was established that the acceptance of a slight salty taste in bakery products (rolls or bread) is possible by the addition of WPMC using both types of wheat flour (type 500 or type 750) except for the technological salt in the dough formation process. Wheat products with WPMC had a tendency to form the crumb characterised with small porosity and diminished volume. It was clearly noticed that incorporation of lactose doubled the content of disaccharides in crumb of experimental products. That phenomenon affords the opportunity for lactose supply as a substrate for the intestinal microflora both for children and adults. The participation of WPMC preparation, with the exception of technological salt, influenced changes in the proportion of individual elements, especially the proportion between sodium and potassium which accounted for 1:4, compared to the control sample where it was 3:1. The content of calcium and magnesium, whose active transport in a human body may proceed with hydrolysed lactose, could be increased significantly. This afforded the possibility for obtaining low-sodium products, being attractive special or prophylaxis food to be used in obesity, heart diseases, hypertension and as the support of the intestinal ecosystem.
7
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Determination of the best model to predict milk dry matter in high milk yielding dairy cattle

67%
Kurnaz B., Onder H., Piwczynski D., Kolenda M., Sitkowska B.
Acta Scientiarum Polonorum. Zootechnica
|
2021
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tom 20
|
nr 3
8

Dietary influence on a desirable fatty acid composition in milk from dairy cattle

67%
Voight J., Hagemeister H.
Journal of Animal and Feed Sciences. Supplement
|
2001
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tom 10
|
nr 1
9

Evaluation of the influence of milk and fat diet on morphology and histochemistry of rat liver under inhalatory exposure to ammonium fluoride aerosol

67%
Machoy-Mokrzynska A., Kolodziejczyk L.
Acta Poloniae Toxicologica
|
2001
|
tom 09
|
nr 2
10

Modern approaches to estimation of feed value and to rationing in ruminant nutrition

59%
Kalnitsky B. D., Kharitonov E. L.
Journal of Animal and Feed Sciences. Supplement
|
2001
|
tom 10
|
nr 1
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