scholarly journals Nutritional value and coagulation properties of milk from local cow breeds, including the selected macro- and micronutrients and trace elements

2020 ◽  
Vol 70 (3) ◽  
pp. 210-220
Author(s):  
Anna Teter ◽  
Aneta Brodziak ◽  
Jolanta Król ◽  
Joanna Barłowska ◽  
Monika Kędzierska-Matysek
Keyword(s):  
Chemical Composition ◽  
Nutritional Value ◽  
Winter Season ◽  
Raw Milk ◽  
Clotting Time ◽  
Nutritional Profile ◽  
Milk Samples ◽  
Research Material ◽  
Adolescents And Adults ◽  
Daily Allowance

The aim of the study was to assess the nutritional value of milk based on its chemical composition and content of selected minerals and to determine the coagulation properties of raw milk from native Polish breeds, i.e. the Polish Red and the White-backed, as well as locally raised Simmental cows, taking into account the production season. The research material consisted of 418 milk samples taken during the spring/summer season (April to September) and autumn/winter season (October to March). The following parameters were determined in the samples: chemical composition, energetic value, coagu¬lation properties (RCT - rennet clotting time, A30 - curd firmness, K20 - curd firming time), cheese yield, and content of K, Na, Ca, Mg, Zn, Fe, Mn, Cu, Ni and Co. The percentage of the daily allowance for Ca and Mg in children, adolescents and adults from 250 mL of milk was determined. The milk of Polish Red cows had the highest concentration of basic nutrients (1 kg of milk provided 823.98 kcal) and the best coagulation parameters (the shortest clotting time (16:09 min, p≤0.01) and firmest curd (30.74 mm). This milk had a more beneficial nutritional profile, as it contained the highest percentage of the recommended daily allowances of Ca and Mg among all groups. The raw milk obtained in the pasture season showed more favourable coagulation properties. The content of minerals in milk is not clearly determined by the cow breed or the season. It is probably due to the higher levels of these nutrients in the feed, which in turn results from their content in the soil and the degree of fertilization.

scholarly journals Determination of insecticide Deltamethrin residues in local and imported raw milk samples collected from different animal's species and the effect of processing heat treatment on its content in milk

2017 ◽  
Vol 41 (1) ◽  
pp. 49-54
Author(s):  
Sara Ahmed Abd Al-Zahra
Keyword(s):  
Animal Species ◽  
Heat Exposure ◽  
Winter Season ◽  
Raw Milk ◽  
Summer Season ◽  
Fat Percentage ◽  
Milk Samples ◽  
Bulk Milk ◽  
C 30

      A total of 163 milk samples (500 ml each) of cows, ewe, goats, buffaloes, camels were collected randomly at weekly intervals (10 samples/ week) from both Abu-Ghraib and Al-Fudhailiya villages and also for different local retail markets inside the Baghdad province and these samples were including milk of different animal species, milk cans, bulk milk tanks and imported Ultra-high temperature processing milk. Among the total milk samples only 138 milk samples were examined during two climatic periods where the first period was in summer that extended from the beginning of September to the end of October 2015 while the second period was in winter that extended from the beginning of January to the end of February 2016. Besides that, some of the selected positive samples for Deltametrin residues were subjected to one of the commercial heat treatments such as 63°C/30 min., 80°C/5 min. and 100°C/5 min. to evaluate the efficiency of heat exposure on the degradation of Deltametrin residues in milk. The results pointed out that milk samples containing the higher fat percentage exhibited significantly (P<0.05) the highest concentration of Deltametrin in summer (0.08ppm) than in winter (0.008 ppm) seasons. It was clearly obvious that the detectable concentrations of the Deltametrin were higher in buffalo's and ewe milk samples than those found in cows, goats and camels and such results could be attributed to the higher fat content of buffalos and ewes milk than the other animals as well as the lipophilic nature of the Deltamethrin. In other word, increased the fat percentages of milk was being associated with an increased level of Deltametrin residues due to the lipophilic nature of the Deltametrin pesticide. The current results revealed that milk samples that were collected from buffaloes, ewes and cows recorded significantly (P<0.05) the highest Deltametrin residues in summer season where their mean levels that exceeded the accepted MRLs of 0.05 ppm to milk samples of goats and camels that had significantly (P<0.05) the lowest mean levels of Deltametrin residues where their means levels were 0.038 and 0.032 ppm respectively. There was a significant (P<0.05) seasonal variation of the Deltametrin concentrations in milk samples for each animal species where all the milk samples that were collected from buffaloes, ewe, cows, goats and camels had significantly (P<0.05) higher mean levels of Deltametrin residues in summer season than in winter season, milk samples that were collected from milk cans (5, 25 and 50 kg) recorded significantly (P<0.05). The highest Deltametrin residues during the summer season in comparison to 10 tons bulk milk tank samples.

scholarly journals Comparative study of some indicator bacteria in cows and buffaloes raw milk in Al-Diwaniyah Province

2012 ◽  
Vol 11 (3) ◽  
pp. 46
Author(s):  
K. H. Abass
Keyword(s):  
Winter Season ◽  
Bacterial Count ◽  
Raw Milk ◽  
Total Coliform ◽  
Coliform Bacteria ◽  
Winter Period ◽  
City Center ◽  
Summer Period ◽  
Milk Samples ◽  
Significant Difference

The present study was carried out in AL-Diwaniyah city and it's different districts whichincludes (city center, Afak district and their regions, AL-hamza district and their regions, ALShamiadistrict and their regions and AL-Daghara regions and its villages) during a periodNovember 2010 to July 2010. A total of samples used in this study were 120 raw milksamples collected includes 60 samples for each species for (cows and buffaloes) for twodifferent season of the year (Winter and Summer), first start from (beginning November 2009 toend of the January 2010) ,and the second start from (beginning May to July 2010) The resultsof this study revealed the rising the averages of microbes contaminated raw milk samples ineach species of animals included in this study,where raw milk samples for cows recorded210 4.2х CFU/ml , buffaloes 214 12х CFU/ml,The highest averages of total Coliform bacterialcount were found in raw milk samples of cows 214 4.3х CFU/ml and less averages in rawsamples of buffaloes 214 6.1х CFU/ml . While averages of Staphylococcus aureas were highin raw milk samples of buffaloes 0.49 х216CFU/ml and less in raw milk samples of cows0. 214 61х CFU/ ml.While the averages of Streptococcus spp. were 0.37х 216CFU/ml, 0.38 21х6 CFU/ml, for cows and buffaloes respectively. Seasons of the year had an effect on average oftotal bacterial count studied for each sample of raw milk for all species of animals includedin this study.Where shown rising averages of microbes numbers during the summer period(May, Jun, and July), while there are decreasing in an average of microbes during the winter period(November, December, and January).Summer season recorded significant difference ascompared with winter season but averages of total coliform bacteria had no significantdifference between the two seasons.

Chemical composition, adulteration, total microbial load, and heavy metal in raw milk samples collected from dairy farms and urban areas in Lahore District, Pakistan

2019 ◽  
Vol 40 (1) ◽  
Author(s):  
Atta M. Arif ◽  
Imran Javed ◽  
Muhammad Ayaz ◽  
Muhammad Abdullah ◽  
Muhammad Imran ◽  
...  
Keyword(s):  
Heavy Metal ◽  
Chemical Composition ◽  
Urban Areas ◽  
Dairy Farms ◽  
Raw Milk ◽  
Microbial Load ◽  
Milk Samples

The influence of the addition of herbs to the winter diet of sheep on the yield of bundz rennet cheese and its nutritional value

2018 ◽  
Vol 14 (1) ◽  
pp. 39-51
Author(s):  
Anna Jarzynowska ◽  
Ewa Peter
Keyword(s):  
Chemical Composition ◽  
Nutritional Value ◽  
Raw Milk ◽  
The Other ◽  
Herbal Supplements ◽  
Merino Sheep ◽  
Group Iii ◽  
Winter Diet ◽  
Sheep Milk ◽  
Group I

The study was carried out on samples of raw sheep milk and bundz rennet cheese produced from it. The milk was obtained from ewes of the coloured variety of Polish Merino, from February to April, housed indoors and fed with preserved bulky feed and a mixture of concentrate feeds. Three groups were formed for the experiment: group I – control, fed without the addition of herbs to the concentrate feed, and groups II and III, in which an herb mixture was added to the concentrate feed in the amount of 10 and 20 g/sheep/day, respectively. Six experimental batches of bundz rennet cheese were made from the sheep milk, and the effect of the addition of herbs to the sheep diet on the chemical composition of the raw milk used to make cheese, the cheese yield and its nutritional value was analysed. The results showed that the use of herbal supplements in the feed of the coloured variety of Polish Merino sheep in winter had no effect on the chemical composition of the raw milk, and thus its value for processing, expressed as the yield of bundz rennet cheese. The addition of herbs in the amount of 20 g/sheep/day to the diet of sheep significantly increased the content of minerals in cheese made from the milk obtained from the group III sheep, by 6.1% and 6.6% as compared to groups I and II, respectively (P≤0.05). The experimental factor had no influence on the other parameters of the nutritional value of the cheese, i.e. on the content of protein and fat or their mutual proportions, or on its energy value.

scholarly journals Chemical Composition and Screening of Aflatoxin M1 in Cows’ Milk in Gadarif Town, Sudan

2021 ◽  
Author(s):  
Kamal M. A. Abdalmahmoud ◽  
El Tahir S. Shuiep ◽  
Ibtisam E El Zubeir ◽  
Omer H. M. Arabi
Keyword(s):  
Chemical Composition ◽  
Freezing Point ◽  
Screening Method ◽  
Raw Milk ◽  
Aflatoxin Contamination ◽  
Cow Milk ◽  
Aflatoxin M1 ◽  
Milk Samples ◽  
Important Health ◽  
Added Water

Abstract Background: Milk is a perfect complete perishable food that could be adulterated or contaminated by wide varieties of substance throughout the chain of its production. Of these aflatoxins M1 was considered as an important health risk associated with the milk. The objectives of this study are to analyse milk samples, for chemical composition and detection of aflatoxin M1. Method: One hundred milk samples were collected from different sources randomly; 35 samples from farms, 35 samples from sale points and 30 samples from groceries in Gedarif town. Milk-Kana was used for determination of chemical composition (fat, solids not fat, lactose and protein and analysis of freezing point, density and added water) and Unisensor kits were used as screening method for detection of aflatoxin M1 in milk. Results: The chemical composition of milk samples collected from farms, sales points and groceries showed lower content of the fat (3.4±1.3%, 3.4±1.3% and 3.5±1.25%), solids not fat (7.7±1.1%, 8.1±1.7% and 8±1%), lactose (4.2±0.6%, 4.4±0.8% and 4.3±0.5%) and protein (3±0.4%, 3±0.5% and 3±0.4%). The freezing point of milk samples revealed -.503±.079, -.524±.007 and -.522±.099 °C, while the density showed 0.025±0.003, 0.026±0.005 and 0.026±0.003 gm/cm3, respectively. Moreover the added water was found as 10.6±11.6%, 10.6±10.4% and 8.7±8.2% in the samples collected from farms, sale points and groceries, respectively. The occurrence of aflatoxin M1 in raw milk samples were found in 22(27.50%) of the samples. The presence of aflatoxin contamination was high in milk samples collected from sales points (15.0%) followed by farms (11.25%) compared to those obtained from groceries (1.25%). Conclusion: The lower chemical composition of milk ns the high added water suggested adulteration of milk. Moreover the presences of aflatoxin M1 in the milk samples might indicate that the cow milk was contaminated with aflatoxins through feed. Hence this study recommended that good hygienic practices should be considered in Gadarif town. Similarly regulations and lows for selling the milk should be implemented by the official authorities.

The influence of the addition of herbs to the summer diet of sheep on the yield of bundz rennet cheese and its nutritional value

2018 ◽  
Vol 14 (2) ◽  
pp. 37-48
Author(s):  
Anna Jarzynowska ◽  
Ewa Peter
Keyword(s):  
Chemical Composition ◽  
Nutritional Value ◽  
Mineral Content ◽  
Raw Milk ◽  
Herbal Supplement ◽  
Group Iii ◽  
Sheep Milk ◽  
Group I ◽  
Group Variation ◽  
Dairy Breed

The study was carried out on samples of raw sheep milk and bundz rennet cheese produced from it. The milk was obtained from ewes of the Koluda prolific dairy breed, from June to August. The sheep were housed indoors and fed with alfalfa green forage and a mixture of concentrate feeds. Three groups were formed for the experiment: group I – control, fed without the addition of herbs to the concentrate feed, and groups II and III, in which an herb mixture was added to the concentrate feed in the amount of 10 and 20 g/sheep/day, respectively. Six experimental batches of bundz rennet cheese were made from the sheep milk, and the effect of the addition of herbs to the sheep diet on the chemical composition of the raw milk, the cheese yield, and its nutritional value was analysed. The results showed that the use of the herbal supplement in the feed of the Koluda prolific dairy sheep in summer had no effect on the chemical composition of the raw milk, and thus its value for processing, expressed as the yield of bundz rennet cheese. Moreover, there was no statistically confirmed influence of the experimental factor on the chemical composition of the cheese. Only a tendency towards lower fat content was noted in the group III cheese in comparison with groups I and II (by 6.5% and 8.0% respectively), which resulted in an improved protein-to-fat ratio (by 7.3% and 9.0% respectively) and lower energy value (by 3.6% and 5.2% respectively). We also noted a tendency towards higher mineral content (ash) in the cheese from groups II and III as compared to group I, by 8.7% and 13.0%, respectively However, these differences were not confirmed statistically, probably due to high intra-group variation in this feature (V% in groups I, II and III: 19.7, 33.7 and 46.1, respectively).

THE QUALITY OF RAW MILK FROM SELECTED OHIO MARKETS.

1966 ◽  
Vol 29 (3) ◽  
pp. 88-90 ◽  
Author(s):  
S. P. Ohri ◽  
W. L. Slatter
Keyword(s):  
Winter Season ◽  
Raw Milk ◽  
Control Measures ◽  
Flavor Quality ◽  
Milk Supply ◽  
Milk Samples ◽  
Fresh Milk ◽  
Flavor Deterioration ◽  
Common Defect

Summary An 8-month survey was made on the flavor of raw milk supplies from four major Ohio markets. A total of 317 milk samples obtained from farm bulk tanks and from tank trucks were examined fresh and after storage at 38–40 F for 48 hours. Approximately 40% of the industrial producer's fresh milk supply had highly satisfactory flavor quality and the flavor of 10% of the shipments was completely undesirable. The combining of the producers' milk in the tank pick-up truck resulted in milk for the plants having a flavor that was neither very good nor very bad. The most common flavor defect was “feed” but other flavors frequently encountered were “cowy” and “rancid.” A significant flavor deterioration occurred in the raw milk during its storage for 48 hr at 38–40 F. The principal changes involved the development of such flavors as “rancid,” “unclean” and acid-associated flavors such as “malty.” The rancid flavor was a common defect in the milk after storage during the winter season, and unclean, musty, oily and the acid-associated flavors were frequently found in the milk after storage during the summer season. The results suggest the need for more adequate milk flavor control measures and that milk should be processed as soon as possible after reaching the plant if it is to possess the finest possible flavor.

scholarly journals The effect of raw milk quality and starter cultures on the yield and nutritional value of polish acid curd cheese (tvarog)

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Jolanta Król ◽  
Agnieszka Wawryniuk ◽  
Aneta Brodziak
Keyword(s):  
Chemical Composition ◽  
Nutritional Value ◽  
Starter Culture ◽  
Calorific Value ◽  
Raw Milk ◽  
Starter Cultures ◽  
Traditional System ◽  
Holstein Friesian ◽  
Freeze Dried ◽  
Fat Soluble Vitamins

Abstract The aim of the study was to characterize variants of traditional acid curd cheese obtained in Poland in artisanal conditions in terms of their yield and nutritional value. The curd cheeses were made from raw milk obtained in various conditions: with and without the use of pasture forage (i.e. in traditional and intensive systems), in two seasons of production (spring/summer and autumn/winter), from two breeds raised in Poland (Polish Holstein-Friesian and Simmental), and on the basis of two types of starter culture (i.e. freeze-dried and traditional cultures). The basic chemical composition and content of selected fat-soluble vitamins, i.e. A, D3 and E, were determined in samples of bulk milk and cheese. The cheese yield was calculated as the number of litres of milk used to produce 1 kg of curd cheese. The nutritional value of the experimental curd cheeses was determined by calculating the calorific value and the Index of Nutritional Quality (INQ). All analysed factors except for the bacterial cultures significantly affected the chemical composition of the cheese. Curd cheese made from the milk of Simmental cows had higher content of protein and fat-soluble vitamins (A, D3 and E) than cheese from the milk of Holstein-Friesian cows. However, curd cheeses produced in a traditional system and/or in the spring and summer were a richer source of vitamins, mostly vitamin E. The high INQ values obtained indicate that curd cheese is a rich source of protein and vitamin A.

scholarly journals The influence of chlorella suspension on the quality of milk and its processing products

2020 ◽  
Vol 222 ◽  
pp. 02021
Author(s):  
Raisat Akhmedkhanova ◽  
Zaidin Dzhambulatov ◽  
Zemfira Gadzhaeva ◽  
Gadji Shabanov ◽  
Samira Alieva
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Dairy Products ◽  
Nutritional Value ◽  
Milk Samples ◽  
Lactating Cows ◽  
Quality Of Milk ◽  
Almost All ◽  
Milk And Dairy Products

This job is devoted to the production of dairy products enriched with iodine, which accumulates naturally when chlorella (Chlorella vulgaris) suspension is introduced into the diet of lactating cows. It was found that as a result of the introduction into the diet of lactating Holstein cows during the winter stall period at the rate of 1 and 1.5 liters of chlorella suspension per head per day, the content of protein, fat and iodine in milk, as well as in macro and microelements, and almost all amino acids they are superior compare to milk samples from the experimental groups. Milk and dairy products made from cows’ milk that have been fed with chlorella suspension have increased nutritional value, improved properties and a well-balanced chemical composition.

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