Metabolic disorders in relation to quality of milk and fermented milk products
2006
Michalcova, A.(Slovenska polnohospodarska univ. v Nitre (Slovak Republic) | Krupova, Z. | Kovacik, J.
The aim of this work was to study the influence of metabolic disorders on milk composition and quality as well as on quality of fermented milk products. The investigation was carried out on 30 cows, which were separated into 3 groups by the results of metabolic tests: 1. -- cows with acidosis, 2. -- cows with ketosis, 3. -- healthy cows. There were not found out significant differences in average milk omposition between groups. Worse technological properties of milk were found out in both groups of cows with metabolic disorders. Yoghurts were produced in laboratory conditions. In sensory evaluation (20 points profile) and determination of acidity of yoghurts, the lowest values achieved yogurts produced from milk of cows with acidosis (12.9 points) compared to yoghurts produced from milk of cows with ketosis (16.875 points) and healthy cows (18.142 points). Analysis of variance confirmed the influence of metabolic disorders on sensory properties of yoghurts. A significant influence of metabolic disorders on the consistency (F=4.5445; P less than 0.05) and the smell of yoghurts (F=6.0962; P less than 0.05) was confirmed by evaluation of individual sensory properties of yoghurts by analysis of variance. According to the results of analysis of variance, metabolic disorders had no significant effect on taste of laboratory produced yoghurts (F=3.27; P less than 0.05). Metabolic disorders had significant effect on observed acidity of yoghurts declared by titratable acidity and pH (F=8.1773; P less than 0.05 resp. F=4.5282; P less than 0.05).
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Эту запись предоставил Slovak University of Agriculture in Nitra