Technological properties of cow’s milk depending on the season of the year

Горелик, А. С.; Kvarditsky, E V; Vinogradova, N. D.; Batalov, A S; Tamaev, S A

doi:10.1088/1755-1315/613/1/012047

Cited by 4 publications

(8 citation statements)

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“…In [4][5][6], the authors study and emphasize the propensity of goats to heat stress, and the authors of [17,18] show the universal effect of heat stress on goats, regardless of their breed. The influence of the season on the nutritional properties and technological qualities of sheep and goat milk has also been shown in previous studies [19][20][21]. Additionally, the work of Chávez-Servín J.L.…”

Section: Introductionsupporting

confidence: 55%

Seasonal Changes in the Antioxidant Activity and Biochemical Parameters of Goat Milk

Voronina

Zaitsev

Savina

et al. 2023

Animals

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Goats are ubiquitous, including in hot and dry regions, while also being very sensitive to climate fluctuations, expressed in temperature differences. This affects their productivity and milk quality. Adaptation to heat requires high energy costs, affects “neurohumoral” regulation and is accompanied by oxidative stress with the increased production of free radicals. The aim was to study the main biochemical parameters of goat milk and its antioxidant activity depending on the season of the year. Sampling was carried out in April, June, August and October. Analysis of the biochemical components and antioxidant activity of goat milk was performed using modern analytical systems. From spring to autumn, the mass fraction of true or crude proteins in goat milk increased by 14.6–63.7% or by 12.3–52.1%, and the mass fraction of caseins also increased by 13.6–60.6%. For vitamin C level and the total amount of water-soluble antioxidants, a pronounced gradual decrease from spring to autumn was observed. In the summer period, a small increase in the carotene level in milk (by 3.0–6.1% compared to April) was established. Vitamin A content increased by 86.5% (June) or by 70.3% (October) compared to April. Thus, the numerous significant changes in the major parameters of goat’s milk depending on the season were revealed.

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Section: Introductionsupporting

confidence: 55%

Seasonal Changes in the Antioxidant Activity and Biochemical Parameters of Goat Milk

Voronina

Zaitsev

Savina

et al. 2023

Animals

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“…The protein and mineral content are higher in winter than in summer. In the study [24] the highest dry matter content, skimmed milk powder, fat, and protein in milk was observed in winter, while in summer these indicators were the lowest. This is due to a change in the diet, namely, replacing part of the feed with greens and increasing milk yield.…”

Section: Tablementioning

confidence: 64%

“…In the study [24] milk in terms of somatic cell content and bacterial contamination had the lowest quality in spring, which was associated with climatic changes, that is, with the temperature and humidity regime. The content of somatic cells in the milk of Holstein cows of the Akmola region was analysed in the study [14] ranged from 344 thousand/cm 3 up to 260 thousand/cm3, the highest value was in the winter, while the norm is not more than 7.5 thousand * 10 5 for raw milk and not more than 5 * 10 5 for milk intended for the production of baby food, cheese, and autoclaved milk, according to the Technical Regulations of the Customs Union "On the safety of milk and dairy products" [18].…”

Section: Massmentioning

confidence: 83%

“…Nevertheless, a commercial milk processor is primarily interested in the percentage composition of milk, since deviations in the composition of milk must be compensated for in the production of dairy products, for example, cheese, since a constant ratio between certain components of milk must be observed in the finished product. The focus should be on the technological properties of milk, namely the possibility of its effective use for processing into certain products: fermented milk products, cheese, butter [24]. The composition of milk may vary considerably.…”

Section: Discussionmentioning

confidence: 99%

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Analysis of qualitative and quantitative indicators of milk production and processing at the enterprises of the Akmola region

Nurtayeva

2022

Potr. S. J. F. Sci.

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The primary tasks are the development of the agro-industrial complex of the Republic of Kazakhstan and the provision of high-quality products to the population. The Akmola region is one of the country's most developed agricultural and industrial regions. The assessment of qualitative and quantitative indicators of milk production and processing in the Akmola region reflects the development dynamics of the dairy industry of the country and the main problems that need to be solved; therefore, research on this issue is relevant. The purpose of the study was to analyse the quantitative and qualitative indicators of milk production and processing at the enterprises of the Akmola region, review research on the development of formulations based on the raw materials of the area, and study factors affecting the quality of dairy products. The main method used in the study was the analysis of the suitability of milk of the Akmola region as a raw material for producing cheese fermented milk. It was found that, in general, the quality of milk of the Akmola region in terms of fat, protein, minerals, and lactose, the fatty-acid composition of milk fat, the content of somatic cells is good. The specificity of the region, which consists in the fact that most of the raw materials for milk processing plants are supplied by private farms, leads to the variability of microbiological indicators of milk and the content of somatic cells, which limits the use of milk in the production of certain types of cheese. It was concluded that there is a necessity in the development of new recipes, considering the characteristics of raw and powdered milk produced in the Akmola region, which will increase the range of high-quality dairy products, which will be distributed within the country and for export.

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“…The cows provide the valuable food products -milk and beef. For milk production, the breeds of highly productive cows of pure dairy type of productivity of domestic and foreign selection are used [1][2][3][4][5][6].…”

Section: Introductionmentioning

confidence: 99%

Influence of kappa-casein genotype on milk yield of cows and on culling of cows

et al. 2022

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For production of milk the breeds of highly productive dairy cows of domestic and foreign selection are used. These breeds include the Black-and-white mottled breed, which makes up more than 51% of the total cattle herd in Russian Federation, and the Holstein breed, which share is more than 15% and is constantly increasing. It has been established that cows with different kappa-casein genotypes differ in usability of their milk for cheese production. The research of influence of kappa-casein genotype on milk yield capabilities of cows and the reasons for culling of cows is relevant and of interest nowadays. The biggest share of the herd consists of cows with AA genotype, and the least share, 3.8%, consists of the most favorable BB genotype cows. These cows feature higher milk yield. Though there was no significant difference between the milk yield of cows with genotype BB and genotypes AA and AB, but a tendency for BB genotype superiority was clearly observed. The higher milk yield determines a higher yield of nutrients with milk. The group with the AB kappa-casein genotype accounted for a greater share of culled cows in the first lactation period. The lower rejection rate was recorded in the group of BB genotype cows.

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Technological properties of cow’s milk depending on the season of the year

Cited by 4 publications

References 8 publications

Seasonal Changes in the Antioxidant Activity and Biochemical Parameters of Goat Milk

Seasonal Changes in the Antioxidant Activity and Biochemical Parameters of Goat Milk

Analysis of qualitative and quantitative indicators of milk production and processing at the enterprises of the Akmola region

Influence of kappa-casein genotype on milk yield of cows and on culling of cows

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