Three spectrophotometric methods were compared for the assessment of milk fat oxidation: the AOCS (American Oil Chemists' Society) 2-thiobarbituric acid (TBA) value direct method, the TBA method of Aristova, and the modified method for the estimation of total carbonyl compounds in oils of Endo et al. Two cow milk fat samples – a fresh fat, obtained from fresh milk, and a rancid fat, obtained from a rancid commercial butter by means of high-speed centrifugation (15.871 × g, 30 minutes at 40 deg C) – were analyzed several times in a 22-day period after sample preparation. A positive linear correlation between absorbance and storage time was established in all used methods. The method of Aristova is appropriate for exact determination of oxidation products. This method had rather good R2 value (0.85) of the fresh fat sample results; however, the coefficient of variation (45.78%) showed rather large deviations between parallel analyses. The methods of AOCS and Endo et al. can be used for the assessment of the dynamics of fat oxidation by reporting absorbance values from the assay directly. By these methods rather high R2 values (0.86, 0.93) of the fresh fat sample results were obtained; the coefficients of variation also were satisfactory (10.13%, 11.12%). The last two methods are cheaper and require smaller sample amounts (less than 0.2 g), while the method of AOCS is the most time-consuming method.

The objective of the present study was to investigate the microbiological content of cows’ milk in Latvia’s organic farms with a purpose to detect potential microbiological threats in milk. Samples were collected in December 2011 at 12 biological dairy farms of Latvia. Raw milk samples (N=155) obtained from cow composite milk were studied. The total mesophilic aerobic and facultative anaerobic microorganisms (MAFAM), the presence of coliforms and coagulase-positive staphylococci, count of yeasts and moulds were analysed using standard methods. Of the sampled cows 50% had a low somatic cell count (SCC) (LESS THAN 200,000 cells mLE-1), 23% - high, but 27% had a very high SCC (greater than 500,000 cells mLE-1). The mean value of MAFAM in the samples with low, high and very high SCC was 4.7, 5.0 and 5.0 log10 colony forming units (cfu) mLE-1, respectively. The yeasts were present in 57% of milk samples with the mean concentration of 3.1 log10 cfu mLE-1. Moulds were found in 27% of all milk samples; their mean concentration was 4.4 log10 cfu mLE-1. Identified mould strains belonged to genera Absidia, Aspergillus, Geotrichum, Mucor and Penicillium. In cases of subclinical mastitis and latent mammary infection the most distributed mastitis pathogens were Staphylococcus aureus, Micrococcus kristinae, Bacillus cereus and coagulase negative staphylococci.

Consumer decision making is one of the most relevant topics in marketing. Therefore, organizations endeavour to create products in a way that correspond to their customers’ needs and preferences. The emerging worldwide interest in healthy lifestyle and organic products could become the key success factor for food producing organizations. The article aims to determine the product attributes affecting consumer’s choice of a milk product in Lithuania. The method of Conjoint analysis was chosen for the research. The research was provided as a repetition of the same research, done in 2009. According to the principles of the Conjoint analysis, six attributes of milk were named: ‘Country of origin’, ‘Naturalness’, ‘Package size’, ‘Package type’, ‘Richness’, and ‘Price’. Each of the attributes was divided into several levels. While analyzing the structure of milk market in 2014, four market segments were distinguished: ‘Irrationally price concerned’, ‘Rationally price concerned’, ‘Ethnocentric ecologists’, and ‘Richness concerned’. Such segments like ‘Ethnocentric’, ‘Price-and-Richness concerned’ or ‘Ethnocentric price-concerned’ have disappeared from the market during the five-year period. According to research results, following suggestions were made for the companies dealing with the milk market in Lithuania: first of all, a company has to make a decision about the segment to work with; afterwards, based on the results of conjoint analysis (conditional utilities of attributes levels), optimal propositions for every particular segment have to be composed.

Milk yield, composition and milk coagulation properties can be affected by kappa-casein (κ-CN) and beta-lactoglobulin (β-LG) genotypes and breed. Latvian Brown (LB) and Latvian Blue (LZ) are local dairy breeds in Latvia. These breeds are not so high-yielding than other commercial dairy breeds, besides, the number of those animals decrease each year. The aim of the research was to analyse the influence of κ-CN, β-LG and breed on milk composition and milk coagulation properties. Data were collected from 56 Latvian Brown and 26 Latvian Blue in 2016. Widespread κ-CN genotype was AA (0.593) in LB breed and AB (0.636) in LZ breed, while β-LG highest frequency was BB genotype. Significant effect was not observed on milk yield; however the highest daily milk yield was from AB κ-CN genotype (19.7 ± 1.52 kg) in LB breed. Significant differences were observed in fat content – the highest fat content accordingly κ-CN was from AA genotype in LB (46.3 ± 1.89 g kgE-1) and 45.5 ± 1.37 g kgE-1 from BB β-LG genotype in LB breed (p is less than 0.05). A lower protein content was observed from AA κ-CN genotype in LZ breed (33.8 ± 1.30 g kgE-1), while highest from BB genotype in both breeds. Curd firmness was not significantly different by genotypes and breed. Significantly shorter milk renneting time of β-LG was obtained from LB breed (14.6 ± 2.76 min, p is less than 0.05), while κ-CN genotype was not significantly affected.

Raw milk cheeses are known to have more intense and strong flavour and different texture due to natural microbiota and enzymes. Nevertheless, there are concerns about safety of these products. For microbial inactivation heat treatment of milk is used, but it can adversely affect the flavour, taste and texture of the product. Therefore, applying non-thermal technology such as high pressure processing is attracting alternative. The aim of this study was to examine the effects of high pressure treatment of cow`s milk at a wide range of pressures (400–600 MPa) on milk rennet coagulation time, curd firmness and curd yield. Processed milk samples were subjected to enzymatic coagulation using commercial rennet to determine rennet coagulation time, yield of coagulum and curd firmness. High pressure processing insignificantly influences coagulation properties of whole milk. However, the magnitude of changes depended on applied pressure. Rennet coagulation time and curd yield were significantly different (p is less than 0.05) among the pressure treated milk samples. The higher firmness of the curd form pressurized milk than that of raw or pasteurized milk, evaluated positively. The main effects of high pressure treatment in milk appeared to involve dissociation of casein micelles from the colloidal to the soluble phase. This study suggests that high pressure treatments of milk at 500 MPa or 550 MPa for 15 min may be beneficial for improving the coagulation properties of milk. These positive effects indicated that high pressure processing may have potential for new cheese varieties development.

The aim of the study was to assess the ability of pathogens metabolic repair from injury within 10 days of refrigerated storage of milk after high pressure treatment. Two pathogenic strains – Listeria monocytogenes ATCC 7644 (LM) and Escherichia coli ATCC 25922 (EC) were inoculated in ultrahigh-temperature treated (UHT) milk at concentration of about 107 CFU mLE-1 and treated at 400, 500, 550, and 600 MPa for 15 min with inlet temperatures 20 °C, and then stored at 4 ± 2 °C to evaluate survival and growth of pathogens. By increasing the applied pressure, an increased rate of the pathogens’ inactivation was achieved. After 10 days of storage, milk treated at 400 MPa showed growth over 3.5 log CFU mLE-1 of L. monocytogenes and 1.7 log CFU mLE-1 of E. coli. In 550 MPa and 600 MPa treated milk samples after 8 and 10 days of storage colony formation occurred (3 CFU mLE-1 (550 LM) and 2 CFU mLE-1 (550 EC, 600 LM and 600 EC)). Although high pressure treatment is effective method for reducing of pathogenic bacteria, the metabolic repair from injury of bacterial cells in milk during storage should be considered.

Lactulose is recognized world-wide as one of the most clinically reliable bifidogenic factor. Lactulose is used in various types of food products (infant formula, baby food, confectionary, soft drink, milk products) and also pharmaceutically to improve hepatic encephalopathy and constipation (Mizota, 1996; Strohmaier, 1998). The object of this study was to investigate the influence of concentration of lactulose on growing Bifidobacterium lactis in milk. A bifidogenic lactor, lactulose was added (1, 2, 3, 4 and 5%) into 100g of milk. The milk samples were inoculated with Bifidobacterium lactis (BB-12, Chr. Hansen, Denmark) and incubated at 38 deg C for 16 hours. Lactulose as a prebiotic influences the growth of bifidobacteria in milk. Trends of development of acidity in the milk samples with or with out lactulose were not similar. Laboratory studies have generally shown that growth of Bifidobacterium lactis in milk depends on the concentration of lactulose. Data on the final cell count in fermented milk indicates that increasing the lactulose concentration from 2% to 3% enhanced the growth of the Bifidobacterium lactis, whereas no significant difference between lactulose concentration 4-5% and control sample was observed. Present result furthermore indicate that finding combination of prebiotic and probiotic pairs where the prebiotic would benefit the specific probiotic strain, e.g. during production and formulation into foods, is not a simple task.

In Latvia have not been carried out comparable studies regarding chemical pollution in organic and conventional milk, therefore the aim of the present study was to investigate the level of contamination in organic and conventional milk samples by heavy metals and aflatoxin M1. A total of 9 organic bulk milk and 9 conventional bulk milk samples were collected from different regions of Latvia. The content of lead, cadmium, copper, iron, and zinc were detected by flame technique, using atomic absorption spectrophotometer (AAS). The level of aflatoxin M, in organic and conventional milk samples was determined by high-performance liquid chromatography. The means of lead concentration in organic and conventional samples were 0.024 and 0.31 mg kgE-1 wet weight that exceed the permissible level for such a product. The cadmium content in organic and conventional milk samples is very low and fairly constant in all types of milk. The legally accepted upper limits of iron, copper and zinc are not exceeded by any analyzed milk sample, not even from conventional bulk milk. The study including heavy metals and aflatoxin M1 in a range of organic and conventional milk samples found no significant differences between organic and conventional milk (p=0.05) in the level of aflatoxin M1 and the heavy metals.

The aim of this review was to summarize available bibliography on the possible applications of high pressure processing in dairy industry, the effect of this non-thermal treatment on bacterial microflora and milk constituents. Traditional thermal treatments applied to milk processing lower nutritional quality because many nutrients are heat labile. To overcome this problem, several non-thermal processing technologies including high hydrostatic pressure (HHP) processing have been developed. Pressures between 400 and 600 MPa inactivate microorganisms including food-borne pathogens; however, high pressure (HP) injured bacteria in milk during storage can recover. All enzymes are inactivated only at pressures of 800 MPa. During HHP the casein micelle size decreases, whey proteins are denaturated, the level of free fatty acids increases. These characteristics indicate that for better understanding and application of HPP in dairy industry research should be done to offer the numerous practical applications to produce microbially safe, minimally processed dairy products with improved performances, and to develop novel dairy products of high nutritional and sensory quality and increased shelf life.