Eesti maakarja lehmade piima rasva- ja valgusisaldus ning nende moju juustumassi kuivaine saagisele
2002
Must, E. | Poikalainen, V. (Estonian Agricultural University, Tartu (Estonia). Inst. of Veterinary Medicine)
The aim of this work was to investigate the concentration of protein and fat and their dynamics in the milk of Estonian native cattle. The influence of milk composition on the dry matter outcome of cheese curd made from the same milk was also studied. Data on the content and long-term variations (1990-2001) of milk components were obtained from the Estonian Animal Recording Centre. In order to carry out the experiments for the estimation of the dry-matter output of the cheese curd, the milks of individual cows from one farm were used during winter 2002. Fat and protein concentration and their variations were analysed statistically using the EXCEL spreadsheet program. The average milk fat and protein contents of the milk of the Estonian Native Cattle were 4.56 per cent and 3.36 per cent respectively, and remained quite stable over the 12-year period, with standard deviations of 0.184 and 0.074 respectively. Fat and protein concentrations were much more strongly influenced by lactation period: standard deviations of 0.390 for fat and 0.296 for protein. During lactation these changes in concentration could be characterized by binomial regression models. The mean dry matter output of the cheese curd was quite high (80.62 from one kg of milk) but varied considerably (from 100.05 to 64.39g) depending on the different milk used. These variations may also be partly caused by differences in the rennetability of different milks, which needs additional studies. Dry-matter output correlated most strongly with fat (0.723) and protein (0.528) content of milk. Obtained data may be used to develope new cheeses for small-scale production in farms raising Estonian Native Cattle. There is still, however, a need for further investigation in this field
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Estonian University of Life Sciences