scholarly journals Differences of some indicators of raw milk properties and especially mineral composition between small ruminants as compared to cows in the Czech Republic

2008 ◽  
Vol 56 (5) ◽  
pp. 51-56 ◽  
Author(s):  
Oto Hanuš ◽  
Marcela Vyletělová ◽  
Václava Genčurová ◽  
Irena Hulová ◽  
Hana Landová
Keyword(s):  
Czech Republic ◽  
Freezing Point ◽  
Small Ruminants ◽  
Goat Milk ◽  
Raw Milk ◽  
Milk Composition ◽  
Cow Milk ◽  
The Czech Republic ◽  
Positive Effects ◽  
True Protein

Sheep and goat farming is returning back into the Czech Republic (CR) because of positive effects of alternative milk consumption on human health. Especially the elements Ca and Mg are important for nutrition. Paper presents the comparison of mineral milk composition of goats (White short–haired–W, n = 60), sheep (Tsigai–C, n = 60) and cows (Holstein–H, n = 36; Czech Fleckvieh–B, n = 93). Cow milk results were considered as reference. The herds were kept at altitude 260 m (H), 360 m (B), and 572 m above sea level (W, C) with total precipitation 449, 700 and 1200 mm per year and mean air temperatures 9.6, 7.0 and 3.7 °C. Bulk milk samples (4–8 animals in sample) from the first two thirds of the lactation and the winter and summer season were investigated. Goat milk freezing point differed from other species (P < 0.001), −0.6048 for C < −0.5544 W < −0.5320 H < −0.5221 °C for B. Cow milk Ca values were comparable to former results although milk yield (MY) was higher. Along lower MY the Ca was higher (1299.6 > 1172.0 mg . kg−1; P < 0.001) in B than H, similar trend was in Mg (122.0 > 107.4 mg . kg−1; P<0.001). Differences (P > 0.05) between species were in Ni and also mostly in Cu. Iodine results differed between species but not between cow breeds (P < 0.001; 462.8 H and 434.9 B > 126.0 W and 164.2 μg . l−1 C). It could be explainable by using of I disinfection at teat treatment in cows and absence of treatment in small ruminants. Macroelements were mostly highest (Ca, P, Na, Mg) in sheep milk, with exception of K. Phosphorus values (950.1 H, 1016.9 B, 1042.6 W and 1596.7 mg . kg−1 C) in species were linked with crude or true protein and casein values. Small ruminant milk could be good source of minerals for human nutrition, especially in the case of Ca and Mg of sheep and goat milk.

scholarly journals Quality of raw milk from a farm with automatic milking system in the Czech Republic

2011 ◽  
Vol 80 (2) ◽  
pp. 207-214 ◽  
Author(s):  
Bohumíra Janštová ◽  
Michaela Dračková ◽  
Kateřina Dlesková ◽  
Šárka Cupáková ◽  
Lenka Necidová ◽  
...  
Keyword(s):  
Czech Republic ◽  
Freezing Point ◽  
Raw Milk ◽  
Analysis Data ◽  
Milk Analysis ◽  
Microbial Count ◽  
The Czech Republic ◽  
Automatic Milking System ◽  
Automatic Milking

The aim of this study was to assess the quality of raw cow’s milk from an automatic milking system. Samples of milk (48) were analyzed chemically and microbiologically and the somatic cell count, freezing point and inhibitor residues were determined. For comparison purposes, milk analysis data from two farms using conventional machine milking and 2008 milk analysis report data for the Czech Republic were used. All physical and chemical characteristics of the study samples were within the established limits. The average content (%) of chemical indicators was following: fat 3.79 ± 0.18, protein 3.46 ± 0.06, casein 2.67 ± 0.09, lactose 4.82 ± 0.04 and NFS 8.96 ± 0.11. The values for freezing point and somatic cells count were 221 ± 46.103·ml-1 and -0.521 ± 0.003 °C respectively. No inhibitor residue was detected in any of the samples. Microbiological values were lower than the limits: the total microbial count (2.3·104 CFU·ml-1), psychrotrophic count (6.3·103 CFU·ml-1), coliform count (2.4·101 CFU·ml-1), Escherichia coli count (3.2·101 CFU·ml-1), enterococci count (8.5·101 CFU·ml-1) and Staphylococcus aureus count (1.1·101 CFU·ml-1). The study provides a comprehensive view on the quality of milk produced by robotic milking. The automatic milking system seems to be excellent in terms of milking and milk hygiene.

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.

scholarly journals Analysis of development of basic characteristics of the dairy industry in the Czech Republic

2005 ◽  
Vol 53 (6) ◽  
pp. 93-100
Author(s):  
Renata Kučerová
Keyword(s):  
Growth Rate ◽  
Czech Republic ◽  
Life Cycle ◽  
Dairy Industry ◽  
Raw Milk ◽  
The European Union ◽  
Agricultural Producers ◽  
The Czech Republic ◽  
Market Growth ◽  
Basic Characteristics

The paper deals with the analysis of changes in the development of basic characteristics of the dairy industry in the Czech Republic, which cohere with the integration of the Czech Republic into the European Union. The attention is paid on size of the market, growth rate, life cycle, development of prices and development of foreign trade. The total domestic consumption reached 2111.1 million litres in 2004. The industry is in the maturity. The excess of supply exists in the industry; the growth rate is low, under 5% per year. The integration of the Czech Republic into the EU didn’t bring about changes in the development of basic characteristics – size of the market, growth rate, and life cycle. The volume of production changed. The total volume of purchase of raw milk for production went down by 1.4% to the value in 2000. And all prices in the product vertical – milk and milk products (prices of agricultural producers, production prices and consumer’s prices) rose.The paper is a part of solution of the research plan of the FBE MUAF in Brno, No. MSM 6215648904.

scholarly journals Determination of Fat, Protein, and Lactose in Raw Milk by Fourier Transform Infrared Spectroscopy and by Analysis with a Conventional Filter-Based Milk Analyzer

1996 ◽  
Vol 79 (3) ◽  
pp. 711-717 ◽  
Author(s):  
Dominique Lefier ◽  
Remy Grappin ◽  
Sylvie Pochet
Keyword(s):  
Fourier Transform ◽  
Fourier Transform Infrared ◽  
Raw Milk ◽  
Milk Composition ◽  
Milk Samples ◽  
Bulk Milk ◽  
Different Seasons ◽  
Standard Deviations ◽  
True Protein ◽  
Single Calibration

Abstract The accuracy of fat, crude protein (CP), true protein (TP), and lactose determinations of raw milk by Fourier transform infrared (FTIR) spectroscopy and by analysis with a conventional filter-based milk analyzer was assessed in 6 trials performed over a 10-month period. At each trial, 30 bulk milk samples collected from 15 European countries and 11 reconstituted milks made from raw milk components were analyzed. When calibrations were performed with reconstituted milks at each trial, accuracy standard deviations for fat, CP, TP, and lactose were, respectively, 0.050,0.048,0.035, and 0.076 g/100 g for the filter instrument and 0.047, 0.046,0.042, and 0.065 g/100 g for the FTIR instrument. When a single calibration was made instead of calibrations at each trial, accuracy standard deviations increased for the filter instrument to 0.130, 0.119,0.121, and 0.083 for fat, CP, TP, and lactose, respectively, and for the FTIR instrument to 0.082, 0.053,0.044, and 0.084 g/100 g. Because the FTIR instrument provides more spectral information related to milk composition than does the filter instrument, single-calibration FTIR analysis of milk samples collected in different seasons is more accurate. Using reconstituted milks, prepared such that there is no correlation between fat, CP, and lactose, provides a more robust calibration than using genuine bulk milk, especially when milks with unusual composition are analyzed.

scholarly journals Proteolytic and lipolytic potential of Pseudomonas spp. from goat and bovine raw milk

2018 ◽  
Vol 38 (8) ◽  
pp. 1577-1583 ◽  
Author(s):  
José C. Ribeiro Júnior ◽  
Pedro I. Teider Junior ◽  
André L.M. Oliveira ◽  
Edson A. Rios ◽  
Ronaldo Tamanini ◽  
...  
Keyword(s):  
Bovine Milk ◽  
Goat Milk ◽  
Raw Milk ◽  
Species Level ◽  
Cow Milk ◽  
Production Potential ◽  
Gram Negative ◽  
Pseudomonas Spp ◽  
Milk Samples ◽  
The Mean

ABSTRACT: Pseudomonas, the main genus of gram-negative microorganisms isolated from milk, is psychrotrophic, biofilm-forming, and thermo-resistant deteriorating enzyme producers. The aim of this study was to quantify Pseudomonas spp. in goat’s and cow’s milk produced in the Paraná state, Brazil, to evaluate the deteriorating activity of the isolates at mesophilic and psychrotrophic conditions and to identify, at the species level, the isolates with alkaline metalloprotease (aprX gene) production potential. Microbiological, biochemical and molecular methods were used for isolating, confirming and identifying of isolates. The mean counts were 1.6 (±6.3)x104 and 0.89(±3)x102 CFU/mL for goat and bovine milk samples, respectively, immediately after milking. Of the Pseudomonas colonies isolated from goat milk (n=60), 91.7% showed proteolytic potential when incubated at 35°C/48 h and 80% at 7°C/10 days, and lipolytic potential was observed in 95% of the isolates incubated in mesophilic and 78.3% at refrigeration conditions. From the isolates of bovine milk (n=20), 35% showed proteolytic activity only when incubated at 35°C/48 h, and lipolytic potential was observed in 25% of the isolates incubated at 7°C/10d and 35°C/48h. It was observed that 83.3% and 25% of the isolates genetically confirmed as Pseudomonas spp. of goat and bovine milk showed the potential for alkaline metalloprotease production, with the species P. azotoformans, P. koreensis, P. gessardii, P. monteilii and P. lurida being the most frequent in goat milk and P. aeruginosa the only species identified in cow milk.

scholarly journals Freezing point of raw and heat-treated goat milk

2008 ◽  
Vol 52 (No. 11) ◽  
pp. 394-398 ◽  
Author(s):  
B. Janštová ◽  
M. Dračková ◽  
P. Navrátilová ◽  
L. Hadra ◽  
L. Vorlová
Keyword(s):  
Freezing Point ◽  
Goat Milk ◽  
Raw Milk ◽  
Average Increase ◽  
Heat Treated ◽  
The Mean ◽  
Bulk Tank

The freezing point (FP) was established in 48 bulk tank samples of raw and 48 samples of pasteurized goat milk that were collected in the course of lactation. Alongside, non-fat solids (NFS) content was monitored. Milk freezing point measurements were carried out using the thermistor cryoscope method in compliance with the standard CTS 570538 (1998). The mean freezing point of raw milk was found to be in an interval of –0.5513 ± 0.0046°C, variation ranged from –0.5466°C to –0.5567°C, with higher values in the spring months and a drop at the end of lactation. FP corresponded to the NFS content. The average freezing point of goat milk heat-treated on the farm to the temperature of 72°C over a period of 20 s was –0.5488 ± 0.0046°C, pasteurisation brought an average increase in FP by 0.0025°C.

scholarly journals A Curse of Coal? Exploring Unintended Regional Consequences of Coal Energy in The Czech Republic

2014 ◽  
Vol 22 (2) ◽  
pp. 55-65 ◽  
Author(s):  
Bohumil Frantál ◽  
Eva Nováková
Keyword(s):  
Czech Republic ◽  
Power Plants ◽  
Resource Curse ◽  
District Heating ◽  
The Czech Republic ◽  
Socioeconomic Characteristics ◽  
Positive Effects ◽  
Coal Power Plants ◽  
Coal Power

Abstract Focusing on coal energy from a geographical perspective, the unintended regional consequences of coal mining and combustion in the Czech Republic are discussed and analysed in terms of the environmental injustice and resource curse theories. The explorative case study attempts to identify significant associations between the spatially uneven distribution of coal power plants and the environmental and socioeconomic characteristics and development trends of affected areas. The findings indicate that the coal industries have contributed to slightly above average incomes and pensions, and have provided households with some technical services such as district heating. However, these positive effects have come at high environmental and health costs paid by the local populations. Above average rates of unemployment, homelessness and crime indicate that the benefits have been unevenly distributed economically. A higher proportion of uneducated people and ethnic minorities in affected districts suggest that coal energy is environmentally unjust.

Bile composition, plasma lipids and oxidative hepatic damage induced by calcium supplementation; effects of goat or cow milk consumption

2013 ◽  
Vol 80 (2) ◽  
pp. 246-254 ◽  
Author(s):  
Javier Díaz-Castro ◽  
María JM Alférez ◽  
Inmaculada López-Aliaga ◽  
Teresa Nestares ◽  
Ana Sánchez-Alcover ◽  
...  
Keyword(s):  
Oxidative Damage ◽  
Calcium Supplementation ◽  
Goat Milk ◽  
Male Rats ◽  
Cow Milk ◽  
Cholesterol Concentration ◽  
Milk Diet ◽  
Bile Composition ◽  
Positive Effects ◽  
Lithogenic Index

Calcium-fortified foods, especially milk and dairy products are recommended to be consumed daily for groups in risk of nutritional deficiency, including children, young adults, menopausal women, pregnant women and the elderly, however Ca-supplementation promotes gallstone formation because Ca is a nucleating factor. The objective of the current study was to assess the influence of cow or goat milk-based diets, either normal or Ca-supplemented, on bile composition, biochemical parameters and hepatic antioxidant status. Weanling male rats were randomly divided into six groups, fed standard, goat or cow milk-based diets, either with normal Ca content (5·0 g/kg), or Ca-supplemented (10·0 g/kg), for 2 weeks. Bile cholesterol concentration and output was higher in rats fed goat milk in comparison with those fed with standard and cow-milk-based diet. Ca-supplementation increased lithogenic index with the standard and cow-milk based diets, this change was not observed with the goat milk diet. Activities of plasma transaminases were also lower in the animals fed Ca-supplemented goat milk, in comparison with the other diets assayed. In general, Ca-supplement in the diet led to an increase in the hepatic oxidative damage, with an increase in the activities of all the antioxidant enzymes studied in the standard and cow milk diet, but not with goat milk. The habitual consumption of goat milk has positive effects on the plasma lipid profile, biliary composition and hepatic antioxidant defence. In addition, under our experimental conditions, Ca-supplementation of this type of milk does not increase the lithogenic index, or hepatic oxidative damage.

Bovine milk composition parameters affecting the ethanol stability

2004 ◽  
Vol 71 (2) ◽  
pp. 201-206 ◽  
Author(s):  
Mónica S Chavez ◽  
Livia M Negri ◽  
Miguel A Taverna ◽  
Alejandra Cuatrín
Keyword(s):  
Freezing Point ◽  
Bovine Milk ◽  
Heat Stability ◽  
Raw Milk ◽  
Milk Composition ◽  
Coagulation Time ◽  
Measured Variable ◽  
Ionic Calcium ◽  
Natural Milk ◽  
Ethanol Stability

The objective of the present work was to identify the compositional parameters of raw milk that affected ethanol stability at natural pH when natural milk conditions were not modified. Heat stability, measured as coagulation time (CT), was included in the analysis to verify relation to alcohol test. Statistical models were proposed for alcohol and heat (CT) stabilities. Milk samples of good hygienic quality from dairy farms were classified in two groups according to their alcohol stability. Unstable samples to ethanol (72%, v/v) presented lower values of pH, somatic cells count, casein and non-fat-solids relative to ethanol stable samples (ethanol at 78%, v/v or more); whereas freezing point, chloride, sodium and potassium concentrations were higher in the unstable group. Logistic regression and multiple regression were applied to modelling alcohol and heat stability behaviour respectively. Chloride, potassium, ionic calcium and somatic cell count were included in the alcohol regression model, whereas calcium, phosphorous, urea, pH and ionic calcium were part of CT model. Ionic calcium was the only measured variable that contributed to both models; however coagulation time was noted to be more sensitive to ionic calcium than alcohol. The relation between ionic strength and casein was found to contribute to the alcohol model but not to the CT model. However, the interaction calcium plus magnesium plus phosphorous and casein contributed only to CT model.

scholarly journals The effects of sample fat value manipulation on raw cow milk composition and indicators

2011 ◽  
Vol 59 (1) ◽  
pp. 101-112 ◽  
Author(s):  
Oto Hanuš ◽  
Marcela Vyletělová ◽  
Martin Tomáška ◽  
Eva Samková ◽  
Václava Genčurová ◽  
...  
Keyword(s):  
Somatic Cell Count ◽  
Crude Protein ◽  
Freezing Point ◽  
Milk Composition ◽  
Cow Milk ◽  
Freezing Point Depression ◽  
Sampling Errors ◽  
Milk Samples ◽  
Actual Acidity ◽  
The Impact

Values of milk indicators (MIs) can be influenced by sampling errors and milk manipulation. This paper estimated the freezing point depression (FPD) and other MIs drifts which can cause fat movement. That is important for: – preparation of reference milk samples (MSs) for proficiency testing and instrument calibrations; – estimation of the impact of milk treatment as centrifugation in dairy plants on FPD. Five MSs (A = original milk; milk with modified fat (F) content; B = less F, C = low F, D = more F, E = high F) were created (gravitation F separation at 4 °C for 12 hours) with the same milk matrix 12× per year. F averages increased by 4.80% (122.1%) from 1.68 to 6.48% due to manipulation. It increased variability of MIs especially for SNF (solids non fat), L (lactose) and CP (crude protein). SCC (somatic cell count) averages increased by 803 (196.8%) from 9 to 812 thousand.ml−1. Correlation (r) F × SCC was 0.85 (P < 0.001). SNF, L and CP averages decreased by 0.47% (5.3%), 0.31% (6.3%) and 0.17% (5.0%). Correlations were −0.78, −0.75 and −0.64 (P < 0.001). Urea decreased along with F increase by 1.05 mg.100ml−1 (2.9%) but with r −0.13 (P > 0.05). Acetone increased by 1.37 mg.l−1 (47.6%) with r 0.21 (P > 0.05). Electrical conductivity decreased by 0.23 mS.cm−1 (6.0%) with r −0.15 (P > 0.05). Alcohol stability was reduced by 0.14 ml (23.3%) with r −0.15 (P > 0.05). FPD, titration and actual acidity were not influenced.

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