The freezing point of authentic and original farm bulk tank milk in The Netherlands

Slaghuis, B.A.

doi:10.1016/s0958-6946(01)00043-7

Cited by 21 publications

(20 citation statements)

References 4 publications

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“…breed, stage and number of lactation, occurrence of subclinical mastitis, nutritional deficiencies, water intake, weather conditions, thermal stress, seasonal influences, presence of CO 2 in milk (Rohm et al, 1991;Wiedemann et al, 1993;Antunac et al, 2001;Slaghuis, 2001). FP values also vary in goats from different regions (Espie and Mullan, 1990).…”

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confidence: 99%

Freezing point of raw and heat-treated goat milk

Janštová¹,

Dračková²,

Navrátilová³

et al. 2007

Czech J. Anim. Sci.

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ABSTRACT:The freezing point (FP) was established in 48 bulk tank samples of raw and 48 samples of pasteurized goat milk that were collected in the course of lactation. Alongside, non-fat solids (NFS) content was monitored. Milk freezing point measurements were carried out using the thermistor cryoscope method in compliance with the standard CTS 570538 (1998). The mean freezing point of raw milk was found to be in an interval of -0.5513 ± 0.0046°C, variation ranged from -0.5466°C to -0.5567°C, with higher values in the spring months and a drop at the end of lactation. FP corresponded to the NFS content. The average freezing point of goat milk heat-treated on the farm to the temperature of 72°C over a period of 20 s was -0.5488 ± 0.0046°C, pasteurisation brought an average increase in FP by 0.0025°C.

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confidence: 99%

Freezing point of raw and heat-treated goat milk

Janštová¹,

Dračková²,

Navrátilová³

et al. 2007

Czech J. Anim. Sci.

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“…Depending on the country, reported mean values of MFP vary between -0.521 ºC and -0.539 ºC, with -0.521 ºC reported in the Netherlands (Slaghuis, 2001) and -0.539 ºC in the United Kingdom (Zagorska and Ciprovica, 2013). In Poland a mean MFP of -0.533 ºC was noted (Otwinowska-Mindur et al, 2017).…”

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confidence: 99%

Effects of lactation number, milk yield and milk composition on freezing point of milk of Polish Holstein-Friesian cows

Otwinowska-Mindur¹,

Ptak²

2018

JCEA

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The objective of the study was to assess the influence of lactation number, daily milk yield, somatic cell count and milk composition on the freezing point of milk of Polish Holstein-Friesian cows. The data comprised 3,067,343 test day milk samples collected in 2014 from 865,198 first seven lactations of 714,018 Polish HolsteinFriesian cows, made available by the Polish Federation of Cattle Breeders and Dairy Farmers. The cows calved in 20,043 herds in 2013 and 2014. Four lactation classes were created: first, second, third, and fourth to seventh (4 class). Analysis of variance using the MIXED procedure in SAS was applied to milk freezing point (MFP). The following factors were included in the analysis: lactation class, daily milk yield (16 kg, 16.1-24 kg, >24 kg), fat content (<3.6%, 3.6-4.4%, >4.4%), protein content (<3.1%, 3.1-3.5%, >3.5%), urea content (150 mg·L ), lactose content (<4.75%, 4.75-5%, >5%), somatic cell count (<400,000, 400,000) and dry matter in milk (12.5%, 12.6-13.4% and 13.5%), with interactions between lactation and each of the factors mentioned above. MFP decreased with increasing daily milk yield, protein, urea, lactose content and dry matter content, while MFP slightly increased with increasing fat content and somatic cell count. The differences in means of MFP between daily milk yield classes, fat, protein, urea and lactose content, dry matter and somatic cell count were highly significant (P<0.001).

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“…substances that form solution in milk, are the major contributors to FP (Fox and McSweeney 1998). Their contents fluctuate depending on, beside the factors mentioned above, the water intake, heat stress, season and CO 2 content in milk (Rohm et al 1991;Antunac et al 2001;Slaghuis 2001). The effect of protein content is not important, although some authors mention it (Macek et al 2008), and milk adulteration with extraneous water, added either intentionally or accidentally (Zee et al 1982;Buchberger 1996).…”

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confidence: 99%

The freezing point of raw and heat treated sheep milk and its variation during lactation

et al. 2013

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The freezing point of milk is an important indicator of the adulteration of the milk with water, but heat treatment may also affect its value. The aim of this study was determine freezing point of raw and heat treated sheep milk and its variation during lactation. The freezing point was determined in 42 bulk tank raw sheep milk samples and 42 pasteurized milk samples collected during lactation of sheep at one ecofarm in Moravian Walachia (Valašsko in the Czech Republic). The freezing point was determined in accordance with the standard ČSN 57 0538 using a thermistor cryoscope. The average freezing point of raw milk was -0.617 ± 0.052 °C, with a range from -0.560 to -0.875 °C. The freezing point was lower in the first months of lactation and increased at the end of lactation. The freezing point correlated (r = 0.8967) with the content of total non-fat solids. The average freezing point of sheep milk pasteurized at 65 °C for 30 min was -0.614 ± 0.053 °C, with a range from -0.564 to -0.702 °C. The median of freezing point differences between raw and pasteurized milk was 0.004 °C. Our study extends data about physico-chemical properties of sheep milk and registers for the first time specific changes in the freezing point value of sheep milk by heating.

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The freezing point of authentic and original farm bulk tank milk in The Netherlands

Cited by 21 publications

References 4 publications

Freezing point of raw and heat-treated goat milk

Freezing point of raw and heat-treated goat milk

Effects of lactation number, milk yield and milk composition on freezing point of milk of Polish Holstein-Friesian cows

The freezing point of raw and heat treated sheep milk and its variation during lactation

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