Quality of Mountain Sheep Milk Used for the Production of Traditional Cheeses

AbstractThe aim of the research was to assess the quality of milk from mountain sheep used for the production of traditional cheeses, taking into account the influence of the breed, the month of milking, and the content of somatic cells. Milk for the study was obtained from sheep of three mountain breeds: Podhale Zackel (PZ), Polish Mountain Sheep (PMS), and Coloured Mountain Sheep (CMS). The sheep were grazed in mountain pastures after lamb weaning, in the period from May to October in the traditional system. No influence of the breed on the examined parameters was found, except for urea content. Mountain sheep milk was characterized by a content of 19.68% solids, 8.48% fat, 6.63% protein, in which almost 76% was formed by casein (4.99%), and the average lactose content was 4.15%. Other milk parameters also did not differ between breeds: density was 1034.04 g/L, acidity 11.34°SH, and mean somatic cell content was 982.13∙103∙ml−1 (log10SCC = 5.68). The highest urea content was recorded in the milk of Coloured Mountain Sheep (280.69 mg/L) and the lowest urea content was recorded in the milk of Zackel sheep (200.97 mg/L). The month of milking influenced the content of most milk components, but no changes in SCC content during lactation were found. Significant correlations between fat content and other milk parameters were recorded. In the case of urea content, negative, statistically significant correlations with the majority of examined parameters were found.

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Quality of Milk for Cheese Production on Registered Agricultural Holdings in Vojvodina

Contemporary Agriculture ◽

10.1515/contagri-2017-0016 ◽

2017 ◽

Vol 66 (3-4) ◽

pp. 32-37

Author(s):

Anka Popović Vranješ ◽

Saša Krstović ◽

Anka Kasalica ◽

Želјka Jurakić ◽

Ljuba Štrbac ◽

...

Keyword(s):

Chemical Composition ◽

Rural Development ◽

Milk Fat ◽

Microbiological Quality ◽

Fat Content ◽

Plate Count ◽

Sheep Milk ◽

Quality Of Milk ◽

Cheese Production

Summary Currently, milk producers in Vojvodina on registered agricultural holdings (RAHs) have great experience and knowledge in managing their farms, including primary production, processing and sales. However, for a smaller number of manufacturers, there is still room for organizational and technological improvement of production. Nowadays, goat breeding is a very important part of sustainable production, rural development, and represents a very important part of rural development and employment of people. The course of goat breeding in our country is milk-meat, where milk is usually a priority. For the successful production of cheese, the quality of raw milk plays a critical role. It affects the quality of cheese in terms of a chemical composition, microbiological quality, the presence of chemical residues and organoleptic properties. Cheese is mostly made from cow, goat and sheep milk. The valuable components of milk are proteins and fats. These can also be defined as parameters of utilization, since they indicate how much cheese can be obtained from milk. On average, cow milk contains 3.64% fat, 3.22% protein, and 8.52% non-fat dry matter (NFDM). Higher differences in milk fat content (minimum 3.25%, maximum 4.36%) were found in milk from RAHs. Recently, the production of milk with higher fat content has become important, since in Serbian milk there is not enough milk fat, so some processors are obliged to import it in the form of butter and cream. In addition to the chemical composition, the microbiological quality of milk is important to maintain successful cheese production. Regarding our findings, the standard plate count (SPC) and the somatic cell count (SCC) in samples from most RAHs did not exceed the values specified in Regulation (EC) 853/2004. Moreover, goat and sheep milk was in agreement with the technological quality of milk for cheese production, in terms of chemical composition.

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THE ROLE OF COW PROCESSING IN IMPROVEMENT MILK QUALITY

Problems of Veterinary Sanitation, Hygiene and Ecology ◽

10.36871/vet.san.hyg.ecol.201801009 ◽

2018 ◽

Vol 1 (1) ◽

pp. 59-63

Author(s):

G. A. Larionov ◽

◽

O. Yu. Сhecheneshkina ◽

E. S. Yatrusheva ◽

N. I. Yendierov ◽

...

Keyword(s):

Somatic Cell Count ◽

Somatic Cells ◽

Cow Milk ◽

Microbiological Contamination ◽

High Quality ◽

Quality Of Milk ◽

Correct Understanding ◽

Main Factor

The main factor of determining the level of sanitary and hygienic indicators of the quality of milk produced is the hygiene of milking cows. The study of the role of hygiene of milking is of great importance for a correct understanding of the ways of solving the problem of obtaining high quality milk. Special attention of scientists and practitioners in recent years are focused on the development and implementation of highly effective detergents and disinfectants in the production of milk of cows. Many researchers and practitioners have directed their work to developing measures to prevent the entry of pathogenic microflora into milk during and after milking cows. In spite of many researches carried out, aimed at controlling the number of somatic cells in milk with the use of different products based on lactic acid, chlorhexidine and iodine, the problem of high quality milk production remains unresolved. In our work results of researches on the use of probiotic means for treatment of udders of cows are given. Processing the udder of cows with probiotic means before milking by Skin Cleaner, after milking by PIP Cow Teat Cleaner reduced the amount of somatic cells in cow milk 12,8-84,0%. The use of probiotic means Biomastim lowed somatic cell count of 18,4-51,9%. Microbiological contamination of milk using probiotic means for processing the udder before milking Skin Cleaner, after milking PIP Cow Teat Cleaner decreased 4,9- 70,4 times. The application of probiotic means Biomastim after milking on the teats led to the decrease in milk of cows QMAFAnM 5,0-6,6 times.

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Polymerase Chain Reaction for the Direct Detection of Brucella spp. in Milk and Cheese

Journal of Food Protection ◽

10.4315/0362-028x-64.2.164 ◽

2001 ◽

Vol 64 (2) ◽

pp. 164-167 ◽

Cited By ~ 9

Author(s):

G. TANTILLO ◽

A. DI PINTO ◽

A. VERGARA ◽

C. BUONAVOGLIA

Keyword(s):

Polymerase Chain Reaction ◽

Direct Detection ◽

Polymerase Chain Reaction Test ◽

Chain Reaction ◽

Sheep Milk ◽

Reaction Test ◽

Polymerase Chain ◽

Quality Of Milk ◽

Chain Reaction Test

A polymerase chain reaction test was developed to detect Brucella spp. directly in milk and cheese and optimized using primers for the BSCP-31 gene. A total of 46 cheese samples produced with sheep and goats milk were assayed, and Brucella spp. was detected in 46% of them, especially in cheese made from sheep milk. This method is of remarkable epidemiologic interest because it is an indirect test indicating the sanitary quality of milk used in dairy industries. The method showed good sensitivity and specificity. It is faster and less expensive than the conventional bacteriological assays.

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Effect of somatic cell count on dairy products: a review

Asian Journal of Medical and Biological Research ◽

10.3329/ajmbr.v3i1.32030 ◽

2017 ◽

Vol 3 (1) ◽

pp. 1-9 ◽

Cited By ~ 2

Author(s):

Mukta Talukder ◽

HM Manir Ahmed

Keyword(s):

Somatic Cell ◽

Cell Count ◽

Somatic Cell Count ◽

Proteolytic Enzymes ◽

Somatic Cells ◽

Raw Milk ◽

Microbial Count ◽

Endogenous Enzymes ◽

Fluid Milk

Somatic cells are the most essential factors naturally present in milk, and somatic cell count (SCC) is used as an indicator of monitoring mastitis incidence in the herd and also to assess the quality of milk. In addition, SCC is frequently used to determine quality payments to dairy producers. The SCC is directly related to get maximum milk production from individual cow and a lower SCC indicates better animal health, as somatic cells originate only from inside the animal's udder. SCC monitoring is important because as the number of somatic cells increases, milk yield is likely to fall, primarily due to the damage to milk-producing tissue in the udder caused by mastitis pathogens and the toxins they produce, particularly when epithelial cells are lost. Keeping low SSC will allow good quality more raw milk and provide a better product to milk processors whether used as fluid milk or converted to milk based products. Somatic cells containing lipolytic and proteolytic enzymes lead to degrade major nutrients fats and proteins, respectively. Elevated SCC is related to udder inflammation, which leads to alter the normal microbial count and physicochemical parameters of milk, as well as the quality of heat treated fluid milk and milk based product. The objective of this review is to discuss on the SSC and endogenous enzymes released from somatic cells in raw milk as well as effect of somatic cells count and their endogenous enzymes in processed milk and milk based products.Asian J. Med. Biol. Res. March 2017, 3(1): 1-9

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Comparison of yield, composition and quality of milk of Polish Holstein-Friesian cows in conventional and automatic milking systems

Annals of Animal Science ◽

10.2478/aoas-2020-0101 ◽

2020 ◽

Vol 0 (0) ◽

Author(s):

Magdalena Kolenda ◽

Dariusz Piwczyński ◽

Marcin Brzozowski ◽

Beata Sitkowska ◽

Piotr Wójcik

Keyword(s):

Milk Yield ◽

Dry Matter ◽

Fat Content ◽

Urea Content ◽

Holstein Friesian ◽

Automatic Milking ◽

Automatic Milking Systems ◽

Quality Of Milk ◽

L1 And L2 ◽

Friesian Cows

AbstractThe aim of the present study was to evaluate the changes in selected production and functional traits of Polish Holstein-Friesian cows after switching from a conventional (CMS) to an automatic milking system (AMS). The study consisted of 3398 Polish Holstein- Friesian dairy cows, from 16 herds in which CMS was changed to AMS. Cows were in their 1st (L1) or 2nd lactation (L2). The data consisted of milk yield [MY, kg], fat content [FC, %], protein content [PC, %], dry matter [DM, %], lactose content [LC, %], urea content [MU, mg/l], somatic cell count [SCC, thous./ml] and score [SCS, log]. The milking system had a significant impact on milk yield, fat, lactose, dry matter and urea contents. Regardless of lactation number, milk derived from CMS was characterised by higher values for FC, PC, DM SCC and SCS, while milk from AMS had higher MY, LC and MU. Multifactor analysis of variance also confirmed significant effect of herd, season, herd × milking system interaction on SCS in milk of cows in L1. In the studied herds change from CMS to AMS was evaluated separately for cows in L1 and L2. The transitioning from CMS to AMS resulted in the decrease of fat content in 6 L1 and 7 L2 herds, dry matter in 8 L1 and 5 L2 herds. SCS in milk also decreased in 4 L1 and 5 L2 herds. The change caused the increase of MY in 11 L1 and 9 L2 herds, lactose content in 6 L1 and 4 L2 herds and urea content in 9 L1 and 10 L2 herds. AMS may positively affect milk yield and health status, however, the change of milking system should be also accompanied by the change in herd management.

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Hygienic quality, milk yield and basic composition of sheep milk depending on the stage of lactation

Roczniki Naukowe Polskiego Towarzystwa Zootechnicznego ◽

10.5604/01.3001.0013.6976 ◽

2016 ◽

Vol 12 (1) ◽

pp. 9-15

Author(s):

Sylwia Bielińska-Nowak ◽

Grażyna Czyżak-Runowska

Keyword(s):

Somatic Cell ◽

Cell Count ◽

Milk Yield ◽

Somatic Cell Count ◽

Dry Matter ◽

Microbiological Quality ◽

Basic Composition ◽

Stage Of Lactation ◽

Sheep Milk

The aim of the study was to determine the influence of the stage of lactation on the yield and quality of sheep milk. The material for the investigation was milk from morning milking of 30 East Friesian sheep in their third to fifth lactation. Milking began after the lambs were weaned and continued for about 120 days. Milk samples were collected individually from the sheep in three stages of lactation: at its peak, during the stabilized stage and at the end (late) lactation. Daily milk yield, total bacterial count, somatic cell count and the basic composition of the milk were determined. The microbiological quality of the milk was very high and the somatic cell count was favourable. As lactation progressed the somatic cell count increased while microbiological quality remained stable. At the end of lactation a significant increase was noted in the concentration of dry matter, protein and fat, accompanied by a decrease in lactose concentration, in comparison with the peak of lactation. Yield was shown to be negatively correlated with fat (–0.63; p≤0.01) and dry matter (–0.53; p≤0.01) and positively correlated with lactose (0.61; p≤0.01).

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Effect of season on microbial and chemical characteristics of milk and yoghurt from sheep

Animal Production Science ◽

10.1071/an13217 ◽

2014 ◽

Vol 54 (8) ◽

pp. 1091 ◽

Cited By ~ 1

Author(s):

Razzagh Mahmoudi ◽

Reza Norian ◽

Mohammad Reza Pajohi-Alamoti ◽

Javad Aliakbarlu

Keyword(s):

Crude Protein ◽

Titratable Acidity ◽

Fat Content ◽

Chemical Characteristics ◽

Protein Nitrogen ◽

Milk Samples ◽

Sheep Milk ◽

Casein Protein ◽

Nitrogen Contents

The quality and hygienic status of milk are of importance for both dairy industries and consumers. In the present study, the effect of season on the quality and microbial properties of sheep milk and yoghurt produced from sheep milk were surveyed. In total, 30 sheep-milk samples were collected from January to August 2011, and yoghurt was produced from these samples. The fat content, titratable acidity and pH showed changes across the year. Seasonal variation was found to have a significant (P < 0.05) effect on nitrogen components, particularly crude protein, non-casein protein and non-protein nitrogen contents, fat content, pH and titratable acidity. Sensory analysis showed that the quality of yoghurt samples produced in winter was higher than that of yoghurt produced in summer (P < 0.05). This work showed the effect of season on chemical and sensory properties of sheep milk and yoghurt in Qazvin, Iran.

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The Effect of Exogenous Melatonin on Milk Somatic Cell Count in Buffalo

Pakistan Veterinary Journal ◽

10.29261/pakvetj/2020.074 ◽

2021 ◽

Vol 41 (01) ◽

pp. 152-155

Author(s):

Lin Feng

Keyword(s):

Superoxide Dismutase ◽

Somatic Cell ◽

Somatic Cell Count ◽

Environmental Temperature ◽

Antioxidant Activities ◽

Economic Loss ◽

Somatic Cell Counts ◽

Cell Counts ◽

Quality Of Milk

High somatic cell counts (SCCs) in milk significantly influence the quality of milk and give rise to substantial economic loss. The present study was aimed to investigate the effect of extreme heat and cold compared to other season and melatonin (MLT) on milk SCCs in Chinese crossbred (Nili-Ravi×Murrah) buffaloes. We collected the 1948 milk SCCs data records from 2012 to 2017 to explore the effect of different month in China on milk SCCs. Meanwhile, twenty buffaloes with relatively high milk SCCs were employed and randomly divided into two groups (T1 and T2, n=10 each group) to evaluate the effect of MLT treatment on milk SCCs, blood antioxidant activities and immune levels of buffaloes during summer in China. Results showed that the milk SCCs in high temperature seasons (July and August) and low temperature seasons (December, January and February) were significantly higher compared with other months (P<0.05). In summer, MLT treatment significantly reduced milk SCCs and increased the IgM and superoxide dismutase (SOD) levels in plasma on day 1 after MLT treatment, and then both IgM and SOD levels were decreased significantly. In conclusion, our study demonstrated that environmental temperature stress (heat and cold) caused the higher milk SCCs and MLT treatment improved the quality of milk by reducing SCCs suggesting that MLT could improve immune activity in buffaloes

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Combining of dairy cattle and sheep breeding ‒ perspective or last choice?

Ukrainian Journal of Ecology ◽

10.15421/2018_282 ◽

2018 ◽

Vol 8 (1) ◽

pp. 838-844

Author(s):

I.V. Goncharenko ◽

D.T. Vinnichuk ◽

N.V. Bogdanova

Keyword(s):

Dairy Cattle ◽

Milk Yield ◽

Cattle Breeding ◽

Sheep Breeding ◽

Physicochemical Composition ◽

Sheep Milk ◽

Dairy Cattle Breeding ◽

Quality Of Milk ◽

Cattle And Sheep

The data presented gives ground for the expediency of the accelerated development of milk and meat sheep breeding in Ukraine, which is economically effectively combined with a dairy cattle breeding with an expanded reproduction of Holstein cattle, which milk quality does not yet fully meet the modern requirements. The materials of in-house study on the quality of milk of Holstein cows breed are summarized, the data of the physicochemical composition of sheep milk are given. The experience of studying the dairy productivity of sheep shows that this type of product is of significant importance in the overall balance of gross income of sheep breeding. Comparing a milk yield of a sheep with a milk yield of a dairy cow, not by the gross quantity of milk, but by its equivalents of chemical composition, we have: milk yields of 1 cow are equivalent to the yield of 4-6 sheep. The issues of sheep milk productivity with the purpose of production of sheep's milk and its processing should be reconsidered for obtaining valuable nutritious products - hard cheeses which have an export significance. It is theoretically possible to combine and accelerate the development of cattle and sheep breeding with the formation of specialized dairy stock farming.

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Quality Analysis of Milk in Kathmandu Valley

Tribhuvan University Journal of Microbiology ◽

10.3126/tujm.v5i0.22295 ◽

2018 ◽

Vol 5 ◽

pp. 7-10

Author(s):

Astha Parajuli ◽

Prasiddhi Rimal ◽

Rujisha Maharjan ◽

Richa Chaudhary ◽

Shashi Bhusan Chaturwedi

Keyword(s):

Milk Sample ◽

Milk Fat ◽

Raw Milk ◽

Fat Content ◽

Quality Analysis ◽

Kathmandu Valley ◽

Microbiological Analysis ◽

Milk Samples ◽

Quality Of Milk

Objectives: This study was carried out to evaluate physiochemical, adulteration and microbial quality of milk sold in Kathmandu Valley. Methods: The study was carried out in Microbiology Laboratory of DAV College. The total of 20 milk samples randomly collected from different places of the valley including 10 pasteurized milk sample and 10 were raw milk sample, were processed for Physiochemical and Microbiological analysis. Result: The laboratory analysis revealed that the pasteurized samples has less mesophilic count as well as coliform count than raw milk samples. About 55% milk samples showed neutralizer test positive and 10% of milk samples were found to be positive for sugar test. However, none of the samples were found to contain starch as an adulterant. The average fat content of milk samples of Kathmandu Valley was 3%. Fat percent was significantly different among different sources of sampling points. The highest milk fat content value was recorded at Pulchowk (3.7%). The average SNF of Kathmandu Valley was 7% in which the pasteurized sample had the highest average SNF (7.3%) and the raw milk had lowest average SNF (6.8%). Conclusion: The significant variation in the physiochemical properties and microbial properties of the milk samples showed that people should be conscious about the consumption of market milk.

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