Factors affecting the freezing point of cow milk | Dejavniki, ki vplivajo na zmrziscno tocko kravjega mleka
2010
Babnik, D., Agricultural Institute of Slovenia, Ljubljana (Slovenia). | Jenko, J. | Perpar, T. | Verbic, J. | Ovsenek, M.
Various factors affecting milk freezing point (FP) were analysed on the basis of individual cow (n=49,012) and bulk (n=1,194) milk samples that were collected between September 2009 and June 2010 on the farms located in the Gorenjska region. The average (+/- standard deviation) FP of individual milk samples was 0.5222 (+/-0.0077) deg C, whereas the average of the corresponding bulk samples was -0.5199 (+/-0.0036) deg C (the difference was significant, p0.001). There was 15.2% of individual and 6.4% of bulk samples with FP higher than -0.515 deg C FP, whereas 41.2% of individual and 56.1% of bulk samples had their FP higher than 0,520 deg C. Determination coefficient for the FP estimation on the basis of lactose, protein and fat concentration was relatively low (R240 %) together with high level of concentrates (9 kg/day after calving) also resulted in the increase of FP in milk samples.
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