The analysis of relationships between chemical composition, physical, technological and health indicators and freezing point in raw cow milk

O. Hanuš, J. Frelich, M. Tomáška, M. Vyletělová, V. Genčurová, J. Kučera and J. Třináctý
Additional contact information
O. Hanuš: Agrovýzkum Ltd., Rapotín, Czech Republic
J. Frelich: University of South Bohemia in České Budějovice, Faculty of Agriculture, České Budějovice, Czech Republic
M. Tomáška: Dairy Research Institute in Žilina, Žilina, Slovak Republic
M. Vyletělová: Agrovýzkum Ltd., Rapotín, Czech Republic
V. Genčurová: Agrovýzkum Ltd., Rapotín, Czech Republic
J. Kučera: Czech Fleckvieh breeders Association, Prague, Czech Republic
J. Třináctý: Agrovýzkum Ltd., Rapotín, Czech Republic

Czech Journal of Animal Science, 2010, vol. 55, issue 1, 11-29

Abstract: The milk freezing point (MFP) is used for the control of milk food chain quality especially for possible adulteration with water. A crucial issue is the acceptance of the legislative discrimination limit (RLDL) of MFP for standard quality. The aim was to explain the relations between MFP and spectrum of milk indicators (MI) and possible impacts of MFP on technological milk properties. 76 bulk milk samples (BMS) from Holstein (1, n = 36) and Czech Fleckvieh (2, n = 40) cattle were analyzed for 48 MIs. The dairy cows were relatively healthy as for the occurrence of production disorders. BMSs were taken from February to June. Extraneous water was excluded. 44 MIs were correlated with the MFP. The relations were not regularly consistent between breeds. Milk yield was connected with MFP (r = 0.40; P < 0.05). It shows the necessity of modification of RLDL of MFP in dependence on dairy cow breeding. Further relations (P ≤ 0.05) were among MFP and: total milk solids (r = -0.50); solids-non-fat (-0.33); crude protein (-0.32); true protein (-0.43); whey protein (-0.47); milk fat (-0.46); electrical conductivity (-0.35); lactose (-0.35); somatic cell count (-0.36); fat/protein ratio (-0.36); milk citric acid (0.47); Na (-0.34). The poor relations (P > 0.05) were among MFP and casein, milk urea and acetone. The cheese-making indicators were not affected by MFP. The MFP was related to milk fermentation indicators (r = from -0.34 to -0.39, P < 0.05). It is important for the control of milk food chain quality by MFP and for the estimation of its RLDL.

Keywords: dairy cow; health state; secretion disorder; milk components; physical indicator; technological property (search for similar items in EconPapers)
Date: 2010
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Citations: View citations in EconPapers (4)

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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjs:v:55:y:2010:i:1:id:1708-cjas

DOI: 10.17221/1708-CJAS

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