The effects of breed and other factors on the composition and freezing point of cow’s milk in Poland

2011 ◽  
Vol 64 (3) ◽  
pp. 336-342 ◽  
Author(s):  
MONIKA KĘDZIERSKA-MATYSEK ◽  
ZYGMUNT LITWIŃCZUK ◽  
MARIUSZ FLOREK ◽  
JOANNA BARŁOWSKA
Keyword(s):  
Freezing Point ◽  
Cow’S Milk ◽  
Cow's Milk

scholarly journals Evaluation of the Physicochemical Quality of Raw Bovine and Goat Milk Marketed in the Steppic Region of Djelfa (Algeria)

2019 ◽  
Vol 76 (1) ◽  
pp. 55
Author(s):  
Mourad HAMIROUNE ◽  
Sounia DAHMANI ◽  
Zineb KASMI ◽  
Abdelhamid FOUGHALIA ◽  
Mahmoud DJEMAL
Keyword(s):  
Freezing Point ◽  
Bovine Milk ◽  
Goat Milk ◽  
Raw Milk ◽  
Cow’S Milk ◽  
Physicochemical Quality ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Disciplinary Procedures ◽  
Goat's Milk

This research was conducted to study the key physicochemical parameters of samples of raw bovine and goat milk collected in the steppic region of Djelfa. One hundred and six samples of raw milk were collected from April 2018 to May 2018, at points of sale and analyzed. The results showed that cow’s milk had 3.66±0.89% fat, 11.4±1.56% solid not fat, 4.35±0.61% protein, 6.35±0.89% lactose and a density of 1.0360±0.0056 with a freezing point of -0.380±0.053 °C. While goat’s milk had 3.43±0.65% fat, 10.2±0.92% solid not fat, 3.88±0.36% protein, 5.66±0.52% lactose and a density of 1.0317±0.0035 with a freezing point of -0.348±0.044 °C. This proves that cow’s milk has a slightly higher physicochemical quality than goat’s milk. In addition, the present study showed that 100% raw goat milk is wet against 97.1% raw bovine milk. This indicates the presence of cases of fraud requiring disciplinary procedures. Moreover, in the majority of the cases, the storage temperatures of the milk far exceed the values recommended by the Algerian standards (+6°C). It is necessary to establish a program of control and popularization of all the actors of the sector in order to improve the quality and the quantity of raw milk produced.

Variation of freezing point of cow's milk free from extraneous water during lactation

2000 ◽  
Vol 25 ◽  
pp. 165-168
Author(s):  
B.A. Slaghuis ◽  
G.H. Klungel
Keyword(s):  
Milk Yield ◽  
Freezing Point ◽  
Bovine Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Freezing Points ◽  
Stage Of Lactation ◽  
Lactation Curve ◽  
One Year ◽  
Morning Milk

AbstractThe freezing point of bovine milk is known to vary between narrow limits. However, some variation is possible, because of the osmotic relationship between blood and milk. The extent of variation in freezing points of cow's milk was studied. For one year, freezing points were determined in individual milk samples from a high producing herd. Differences (P<0.05) were found between evening and morning milk yield and freezing points. A ‘lactation curve’ for freezing points was fitted and showed some similarity with milk yield curves. Stage of lactation explained part of the variation of freezing points of cow's milk.

RELATIONSHIPS BETWEEN WEATHER FACTORS, SOURCE OF SAMPLE, COMPOSITION OF MILK, AND FREEZING POINT DEPRESSION

1971 ◽  
Vol 34 (3) ◽  
pp. 140-141 ◽  
Author(s):  
B. J. Demott
Keyword(s):  
Freezing Point ◽  
Chloride Concentration ◽  
Cow’S Milk ◽  
Atmospheric Conditions ◽  
Freezing Point Depression ◽  
Weather Factors ◽  
Cow's Milk ◽  
Sample Composition ◽  
Lower Chloride ◽  
Herd Milk

Changes in composition of milks from individual cows did not always respond to differences in atmospheric conditions to the same extent as did herd milk. Milk from individual cows tended to have a lower chloride concentration because of conditions related to wet bulb temperature than did herd milk. Caution should be used in translating results from individual cow's milk to herd milk.

scholarly journals Influence of Ration and Time of Feeding on the Freezing Point and Composition of Cow's Milk

1957 ◽  
Vol 40 (10) ◽  
pp. 1228-1237 ◽  
Author(s):  
D.H. Kleyn ◽  
R.G. Warner ◽  
W.F. Shipe ◽  
W.K. Jordan ◽  
A.C. Dahlberg ◽  
...  
Keyword(s):  
Freezing Point ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Time Of Feeding

scholarly journals Characteristic and Quality and Food Safety of Regional Cheese Produced from Mixed Milk

2014 ◽  
Vol 62 (5) ◽  
pp. 1171-1182
Author(s):  
Marcela Vyletělová-Klimešová ◽  
Oto Hanuš ◽  
Jiří Horáček ◽  
Lenka Vorlová ◽  
Irena Němečková ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Freezing Point ◽  
Small Ruminants ◽  
Raw Material ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Ewe's Milk ◽  
Microbiological Analyses ◽  
Cheese Production

There were cheeses produced from raw cow’s milk and from mixed milk compared. Mixed milk contained small ruminants’ milk (goat’s and ewe’s milk) and cow’s milk in different proportions. There were technological, physical and health parameters, mineral composition, microbiological indicators and sensory quality evaluated. Cow’s milk, compared to mixed milk, contained markedly lower amounts of fat, protein, casein, total solids, solids non fat, urea and acetone and higher values of lactose, citric acid and free fatty acids and showed significantly lower values of somatic cell count. Mixed milk showed lower (better) results for freezing point depression, markedly higher titration acidity and higher values ​​for Ca, Mg, K, P, Cu, Mn and Zn. The results of microbiological analyses confirmed good hygienic quality in terms of total count of mesophlic, psychrotrophic and thermoresistant bacteria and coliforms. Negative incidence ofL. monocytogenesand mostly negative incidence ofS. aureusare important results and confirmed high quality of raw material for cheese production. None ofS. aureusstrains were confirmed as MRSA. The results of sensory evaluation showed no significant differences between cheeses originated from cow’s milk and cheeses from mixed milk.

Whey as an indicator for standardizing cow’s milk fat percentage for cheese production

2020 ◽  
pp. 33-39
Author(s):  
Prof. Asoc. Dr. Shurki MAXHUNI ◽  
Prof.Asiss.Dr.Nerimane BAJRAKTARI
Keyword(s):  
Milk Fat ◽  
Economic Indicator ◽  
Peculiar Feature ◽  
Cow’S Milk ◽  
Fat Percentage ◽  
Cow's Milk ◽  
Physical Chemical ◽  
Heated Milk ◽  
Sweet Whey ◽  
Acid Whey

The dairy industry seems to have convinced the food industry that whey is a miracle product. The list of supposed benefits it gives to food is as long as your arm. Some of the benefits may be real. Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. Sweet whey is the byproduct of rennet-coagulated cheese and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6, acid whey has a pH less than or equal to 5.1. Whey is also a great way to add sweetness to a product without having to list sugar as an ingredient as whey contains up to 75% lactose. And it sounds healthy. This study is done to research the examinations for the production of mozzarella cheese from Cow’s milk, after research and analyses of a physical-chemical peculiar feature of whey from coagulum. We have followed the processes from the drying of whey from the coagulum analyzer's physical-chemical peculiar feature. We carried out three experiments. For every experiment, we took three patterns and analyzed the physical-chemical. The calculation was appraised statistically. This paper deals with the research of% of whey fat during the process of milk production from standardized to non-standardized milk. Where% of whey fat should be an economic indicator for standardizing milk for dairy production.

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