Seasonal variances in bulk milk composition in connection with its processing abilities
1995
Foltys, V. | Pazmova, E. | Chobotova, E. | Zatopkova, V. (Vyskumny Ustav Zivocisnej Vyroby, Nitra (Slovakia))
Seasonal influences on milk production are connected with changes in feed rations. The changes become evident in the milk quality and also influence its technological properties. Bulk milk samples taken from a dairy plant in southwest Slovakia were studied. The parameters of milk quality, basic component content, acidity, souring ability and urea content were evaluated. The most important changes were observed during February-June. The content of urea rose from lower values noticed during the winter months 29.2 mg per 100 g to 36.07 mg per 100 g during May. The protein content at the same time decreased from 3.06 % to 2.77 %. Fat content also decreased. The souring ability of milk decreased from 28.75 deg SH to 26.48 deg SH. Yoghurt culture loses its activity as well. The energy source (lactose) as well as the building material (protein) are limited. This deterioration of technological properties in milk can be influenced and improved only by preventive nutrition of dairy cows.
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