Effect of season and herd on rennet coagulation time and other parameters of milk technological quality in Holstein dairy cows

Chládek, Gustav; Čejna, Vladimír; Falta, Daniel; Máchal, L.

doi:10.11118/actaun201159050113

Cited by 6 publications

(7 citation statements)

References 22 publications

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“…Rennet Coagulation Time (RCT) has a significant effect on cheese quality and, therefore, is of great economic significance (Johnson and others ). Regarding the effect of season of sampling, Barłowska and others () and Chládek and others () reported the shortest RCT in the summer. The effect of breed regarding milk coagulation properties was reported by several authors (Macheboeuf and others ; Ikonen and others ; Penasa and others ), and their results confirmed those of our study.…”

Section: Resultsmentioning

confidence: 91%

Effect of Dairy Cow Crossbreeding on Selected Performance Traits and Quality of Milk in First Generation Crossbreds

Puppel

Bogusz

Gołębiewski

et al. 2017

Journal of Food Science

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The main goal of crossbreeding Holstein-Friesian (HF) cows with bulls of other dairy or combined breeds is to improve their performance traits. Thus, the aim of this investigation was to compare the dairy performance traits of first generation crossbreds produced by crossbreeding Polish HF cows with bulls of other breeds (Norman, Norwegian Red, Danish Red, Brown Swiss, Montbeliarde, and Simmental). This was done by analyzing the fatty acid profile and technological quality of the milk from these first generation crossbreds. The investigation showed that crossbreeding greatly influenced the performance parameters and technological quality of the milk of the first generation crossbreds obtained from crossbreeding Polish HF cows with bulls of other dairy or combined breeds. The crossbreed cows characterized by the highest both quantity and quality of milk. Also, the best parameters of milk fat dispersion (that is, the highest values of these parameters) that are useful in the production of hard ripening cheeses and butter were found in the milk of crossbreed cows. Health beneficially, saturated fatty acids level in milk of crossbreeds was by 25.96% lower in crossbreds milk when compared to purebred cows. The most beneficial content of whey proteins was found in the milk of Polish HF and Norwegian Red crosses, where it was 19.04% higher than in pure breed Holsteins. F1 cows tend to express better functional traits than Holstein (PHF) cows. Effect of heterosis was larger and gave better results when there was a greater genetic distance between the animals used for crossbreeding. Keywords: cattle, heterosis, hybrids, milkPractical Application: The effects of heterosis are opposite to the effects of inbreeding depression, and it extends the lifespan and use of animals as well as improves their fertility and health. The main goal of crossbreeding Holstein-Friesian cows with bulls of other dairy or combined breeds is to improve their performance traits. F1 cows tend to express better functional traits than Holstein (PHF) cows. Effect of heterosis was larger and gave better results when there was a greater genetic distance between the animals used for crossbreeding.

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Section: Resultsmentioning

confidence: 91%

Effect of Dairy Cow Crossbreeding on Selected Performance Traits and Quality of Milk in First Generation Crossbreds

Puppel

Bogusz

Gołębiewski

et al. 2017

Journal of Food Science

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“…13.5 %), were not the same as those recorded by Hanuš et al (2010), respectively. Chládek et al (2011) under diff erent conditions and in diff erent breeds (34.00 %, resp. 22.7 %).…”

Section: Resultsmentioning

confidence: 99%

“…Daviau et al (2000) mentioned that shorter RCT was associated with a decrease in the content of protein, which usually associated also with a decrease in the content of casein. A signifi cant eff ect of season and herd on rennet coagulation time and other parameters of milk technological quality in Holstein cows was observed also by Chládek et al (2011).…”

mentioning

confidence: 94%

Effect of barn airspace temperature on composition and technological parameters of bulk milk produced by dairy cows of Czech Fleckvieh and Holstein breeds

Polák¹,

Falta²,

Hanuš³

et al. 2014

Acta Univ. Agric. Silvic. Mendelianae Brun.

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Brun., 2011, LIX, No. 6, pp. 271-280 On two farms (A and B), samples of bulk milk produced by dairy cows of the Holstein (H) and Czech Fleckvieh (CF) breeds were collected every week on the same day within the time interval of 36 weeks. The aim of this sampling was to determine the eff ect of barn airspace temperature on milk compositon and its technological parameters. The following average values of all bulk milk samples (n = 72) were recorded: barn airspace temperature (BAT) 12.08 °C; rennet coagulation time (RCT) 211 sec.; curd quality class (CQC) 1.53; titratable acidity (TA) 7.16 °SH; protein content (P) 3.46 %; fat content (F) 4.09 %; lactose content (L) 4.79 %; and solids non fat (SNF) 8.86 %. As compared with H, dairy cows of CF breed produced milk with statistically signifi cantly higher (P < 0.01) contents of P (+0.27 %) and SNF (+0.26 %). The remaining diff erences were statistically insignifi cant (P > 0.05): BAT (−2 °C); RCT (−4 sec.); CQC (0 class); TA (+0.11 °SH); F (+0.05 %) and L (−0.03 %). As far as the eff ect of temperature was concerned, calculated correlation coeffi cients and plotted graphs indicated a marked eff ect of BAT on RCT; F and P. This eff ect was in all cases markedly negative: at lower BAT, F and P values were higher and RCT longer while at higher temperatures they were lower and shorter. These trends were similar in both breeds regardless to diff erences in average values of aforementioned parameters.

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“…• Milk volume in the tanker -measured when collected by the tanker on the sampling day. • Rennet coagulation time (RCT) was determined by a turbi-dimetric detector of milk coagulation described by Chládek et al, 2011. • Active acidity (pH) -measured by a pH-meter WTW 197i. • Titratable acidity (SH) -measured in a 100 ml milk sample using an alkaline solution (0.25mol.l-1NaOH) up to a light pink colour of the sample.…”

Section: Methodsmentioning

confidence: 99%

The Effect of Outside Air Temperature on Transportation Temperatures and Processing Quality of Cow's Milk

Henzl

Falta

Navrátil

et al. 2018

Acta Univ. Agric. Silvic. Mendelianae Brun.

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The objective of this study was to assess the effect of outside air temperature on the transportation temperature and processing quality of cow’s milk. The data used in the analyses (208 bulk samples) were collected on four farms over a period of 52 consecutive weeks. The samples were grouped into four outside air temperature‑based groups, namely: below 1.0 °C; from 1.1 to 8.0 °C; from 8.1 to 15.0 °C; above 15.1 °C. Mean values of the observed characteristics were as follows: average outside air temperature 7.40 °C, milk temperature on dairy farms 5.19 °C (at collection) and milk temperature on arrival at the dairy factory 5.60 °C. The average duration of transport was 211 minutes, milk volume in the tanker 12,885 l, fat content 4.13 %, protein content 3.40 %, lactose content 4.89 %, casein content 2.97 %, titratable acidity 6.31 SH, active acidity 6.75 (pH), rennet coagulation time (RCT) 201 sec., curd class 1.11 (on five‑point scale) and 1.49 (on ten‑point scale). Increasing outside air temperature was closely correlated (p < 0.01) with an increase in milk temperature at the dairy factory (at delivery). A significant (p < 0.01) increased difference between the temperatures on the farm (at collection) and at delivery in the dairy factory was also recorded. The titratable acidity decreased and so did the curd class on the ten‑point scale. Milk temperature on the farm (at point of entering transportation tank) also increased significantly (p < 0.01) with outside air temperature. Other differences were not significant (p > 0.05). Findings of this study suggest that outside air temperature influences the properties and processing quality of the transported milk, even though the temperature differences of the milk itself ranged within the acceptable limits. It therefore stands to reason that, when the temperature of milk on load is close to the recommended temperature limits it can exceed this limit during transportation to the dairy factory and cause significant damage to the processing quality of the transported milk.

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Effect of season and herd on rennet coagulation time and other parameters of milk technological quality in Holstein dairy cows

Cited by 6 publications

References 22 publications

Effect of Dairy Cow Crossbreeding on Selected Performance Traits and Quality of Milk in First Generation Crossbreds

Effect of Dairy Cow Crossbreeding on Selected Performance Traits and Quality of Milk in First Generation Crossbreds

Effect of barn airspace temperature on composition and technological parameters of bulk milk produced by dairy cows of Czech Fleckvieh and Holstein breeds

The Effect of Outside Air Temperature on Transportation Temperatures and Processing Quality of Cow's Milk

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