The Effect of Selected Factors on the Content of Fat-Soluble Vitamins and Macro-Elements in Raw Milk from Holstein-Friesian and Simmental Cows and Acid Curd Cheese (Tvarog)

Abstract

The study was conducted to determine the content and retention of selected fat-soluble vitamins and minerals in curd cheese–tvarog made by a traditional method, taking into account the effect of the quality of the raw milk and the type of starter cultures used. The raw milk used to make the tvarog was obtained in various conditions, i.e., with and without the use of pasture forage (in a traditional and an intensive system), in two production seasons (spring/summer and autumn/winter), from two breeds raised in Poland (the Black-and-White variety of Polish Holstein-Friesian and Simmental). Two variants of starter cultures were used to make tvarog: Freeze-dried DVS starters (Flora Danica) and pure cultures of mesophilic lactic acid bacteria. The acidity and content of protein, fat, selected fat-soluble vitamins (A, D3, and E), and selected macro-elements (Ca and Mg) were determined in samples of bulk milk and cheese. Retention rates of individual nutrients from the milk to the cheese were calculated. A higher content of fat-soluble vitamins was found in milk obtained from Simmental cows kept in a traditional system in the spring/summer season, as well as in the tvarog produced from it. Vitamin retention rates from the raw material to the tvarog were above 90%. The mineral composition of the cheese was not associated with the quality of the milk used. Very low retention rates from milk to cheese were obtained for Ca and Mg (below 20%). Higher retention rates were obtained in the spring/summer season when culture variant 1 was used. However, the starter culture was not found to significantly influence the concentration or retention of vitamins in the experimental cheese.

Elemental composition of the hair and milk of black-spotted cows and its relationship with intestinal microbiome reorganization

“…However, for animals from the group with high K tox , a more pronounced deviation in the content of chemical elements in hair from the recommended physiological range was observed compared to animals from the group with low K tox . Nevertheless, such discrepancies in the content of individual elements in the hair of cows with the recommended physiological standard were probably due to more differences in the geographical zones of animal habitation, the level of metabolic processes, age, and the genotype of animals [26][27][28].…”

Organic versus Conventional Raw Cow Milk as Material for Processing

“…Cow milk and its products are considered a valuable source of vitamins in the human diet, such as retinol (vitamin A), vitamin D 3 (cholecalciferol), tocopherol (vitamin E), vitamin K 2 (menaquinone), and β-carotene (provitamin A) [2,4,5,[147][148][149][150]. Vitamins are compounds with high biological activity that are essential for the growth and proper functioning of the body.…”

“…Unfortunately, the literature lacks comprehensive studies assessing mineral content in dairy products, particularly organic ones. Król et al [147] found that the content of minerals in tvarog (traditional Polish acid curd cheese) did not depend on their content in the raw milk. According to Lucas et al [177] and Manuelian et al [178], differences in the mineral composition of cheese result from the degree of acidification of the raw milk, as well as from technological factors such as heating or salting.…”

“…Comparison of mineral contents (mg/L) in milk from different production practices[26,125,147,172,173].…”

Consumption trends of milk and dairy products in Slovakia and its comparison with other V4 countries

“…Milk fat is important during the absorption of A, D, E, and K vitamins. Vitamins soluble in milk fat are very significant because they have antioxidant properties, thus also acting against viruses and bacteria (Król et al, 2020). Carbohydrates can be considered as another milk component.…”