Mineral elements occur in milk and dairy products as inorganic ions and salts, as well as part of organic molecules, such as proteins, fats, carbohydrates and nucleic acids. The chemical form of ...mineral elements is important because it determines their absorption in the intestine and their biological utilization. The mineral composition of milk is not constant because it depends on lactation phase, nutritional status of the animal, and environmental and genetic factors. The objective of this research is to point out the research results of chemical form, content and nutritional importance of individual mineral elements that are present in various milks and dairy products.
Milk urea concentration (MU) has been extensively studied and is often used to evaluate energy and protein balance in dairy cattle diets, but not to this extent in dairy goat diets. The aim of this ...study was to determine the relationship between MU concentration and crude protein content (CP) in the diet of Alpine goats in order to reduce excessive nitrogen excretion from the organism. For this purpose, 72 goats were randomly divided into three equal groups (24 animals) and fed a concentrate mix containing 14%, 16%, and 18% CP, respectively. The chemical composition of milk samples was determined and the ratio of milk fat to protein was calculated. Statistical analysis of the data was performed using the MIXED procedure (SAS V8 software package). Increasing CP from 14% to 16% in the diet increased daily milk yield by 0.4 kg (p<0.001), and MU concentration from 35.01 to 41.24 mg/100 mL (p<0.001). Based on the calculated inflection point of daily milk yield and protein content in milk, the range of MU concentration from 40.00 to 45.00 mg/100 mL can be considered optimal and is a good indicator of a balanced diet for goats.
Milk of Kupres, Privor and Stolac dairy ewe breeds is used for the production of the fine cheese varieties. To the best of our knowledge there are no information about milk production and milk ...composition of these pasture-based dairy ewes. The aim was to determine the best lactation curve model in autochthonous pasture-based dairy ewes in Bosnia and Herzegovina. Milk production was recorded and milk composition sampled (milk fat and protein) during early, mid and late lactation in 129 Kupres, 141 Privor and 129 Stolac pramenka ewes. Four lactation models (Wilmink, Cubic, Ali-Shaeffer and Guo-Swalve) were compared and selected based on the lowest coefficient of determination and root mean square error. The Guo-Swalve model described all of the measured variables most successfully. Kupres pramenka dairy ewe was the highest producing breed with 139 kg of milk during 175 days of lactation
(0.79 kg/d; between lactation day 50 to 225) and showed the standard lactation curve. Privor pramenka produced 118 kg of milk during 175 days
of lactation (0.67 kg/d) and Stolac pramenka 101 kg of milk during 175 days of lactation (0.58 kg/d). Both showed atypical constantly decreasing shape of the lactation curve common in low producing dairy ewes. The prediction of milk yield and milk composition from the Guo-Swalve model could be used by the national breeding program for the Kupres, Privor and Stolac pramenka sheep breeds. Additional research during a more stable management conditions is recommended for Privor and
Stolac pramenka.
Mlijeko kupreške, privorske i stolačke pramenke koristi se za proizvodnju kvalitetnih sireva. Zbog nedostatka znanja o količini i sastavu mlijeka ovih autohtonih bosanskohercegovačkih pasmina ovaca cilj
je bio odrediti najbolji model koji opisuje njihove laktacije. Uzorci za količinu i sastav mlijeka (mliječna mast i protein) prikupljeni su u ranoj, srednjoj i kasnoj laktaciji te je bilježena količina mlijeka za 129 kupreških, 141 privorskih i 129 stolačkih pramenki. Uspoređena su četiri modela laktacijskih krivulja (Wilmink, kubni, Ali-Shaeffer i Guo-Swalve) i najprimjenjiviji model je biran temeljem najvećeg koeficijenta determinacije i najmanjeg korijena srednje kvadratne pogreške. Guo-Swalve model je najuspješnije opisao sve varijable. Kupreška pramenka pokazala se kao pasmina s najvećom proizvodnjom od 139
kg mlijeka u 175 dana laktacije (0,79 kg/d; između 50-og i 225-og dana laktacije) i standardnom laktacijskom krivuljom. Privorska pramenka je proizvela 118 kg mlijeka u 175 dana laktacije (0,67 kg/d), a Stolačka pramenka 101 kg mlijeka u 175 dana laktacije (0,58 kg/d). Laktaciju stolačke i privorske pasmine karakterizira atipična laktacijska krivulja
koja je u stalnom padu i karakteristična je za ovce koje nisu selekcionirane za proizvodnju mlijeka. Predviđanje količine i sastava mlijeka Guo-Swalve modelom moglo bi se koristiti u uzgojnom programu za kuprešku, privorsku i stolačku pramenku. Navedeni modeli se trebaju koristiti za privorsku i stolačku pramenku s oprezom jer njihova proizvodnja mlijeka tijekom laktacije je vrlo varijabilna.
Mare’s milk has always been appreciated due to its medicinal properties for which it has been more and more used in food, cosmetic and pharmaceutical industry and as a replacement for human milk in ...the diet of newborns. The aim of this study was to establish the chemical composition, physical properties and hygienic quality of mare’s milk of Croatian Coldblood horse breed. On the average, mare’s milk contained: 10.2 % total solids, 1.23 % milk fat, 1.76 % proteins, 0.71 % casein and 6.26 % lactose. The average pH value was 7.0, titratable acidity 2.51 °SH and freezing point -0.5318 °C. The total bacterial count was less than 58.000/mL and the somatic cell count 47x103/mL. The mare’s udder volume, environmental conditions and the presence of a foal (without a physical contact) showed a significant effect on the milk secretion. Based on the obtained results, criteria of physical-chemical and hygienic parameters of mare’s milk quality could be suggested. Possibilities of using the milk of Croatian coldblood horse breed are numerous, but until now it has almost not been used in Croatia due to the lack of information and knowledge of potential customers.
Camel milk and camel milk products have always been highly esteemed playing even today an important role in the diet of the population in the rural areas of Africa, Asia and the Middle East, with ...scarce agricultural areas, high temperatures and small amount of precipitation. In aggravated environmental circumstances, camels may produce more milk than any other species, while their demand for food is very modest. A camel produces between 1000 and 2000 L of milk during the lactation period of 8 to 18 months, while the daily production of milk is between 3 and 10 L. The goal of the overview is to present the chemical composition of camel milk, and products made from camel milk. On average camel milk contains 81.4-87 % water, 10.4 % dry matter, 1.2-6.4 % milk fat, 2.15-4.90 % protein, 1.63-2.76 % casein, 0.65-0.80 % whey protein, 2.90-5.80 % lactose and 0.60-0.90 % ash. Variations in the contents of camel milk may be attributed to several factors such as analytical methods, geographical area, nutrition conditions, breed, lactation stage, age and number of calvings. Camel milk is becoming an increasingly interesting product in the world, not only for its good nutritive properties, but also for its interesting and tasteful products.
The consumption of raw milk from vending machine in Croatia has increased in recent years. However, its health safety is insufficiently investigated and controlled. The objective of this study was to ...investigate the suitability of raw milk consumption, from 28 vending machines from 3 counties in Croatia during one-year research period, based on the physicochemical and hygiene quality. Also, the simulation of psychrothrophic bacteria growth has been conducted in order to determine its optimal storage time because of their unfavorable effect on the milk quality. The physicochemical composition of milk samples (n=320) was determined by the infrared spectrometry (chemical composition) and cryoscopic method (freezing point), while hygiene quality was estimated with a total bacterial count (TBC) and a somatic cell count (SCC). Microbiological analyses included determining the presence of Enterococcus spp., Pseudomonas spp. and the pathogenic species. Satisfactory quality of raw milk was established in 95% (chemical quality) and 70% unadulterated samples (without added water). The prescribed hygiene quality was met by 36.6% (TBC) and 71.9% (SCC) samples. Of total 320 samples, the presence of bacteria in genus Enterococcus spp. and Pseudomonas spp. was confirmed in 93.4% and 96.9% samples, respectively, and bacteria Escherichia coli, Staphylococcus aureus, Lysteria monocytogenes was confirmed in 32.2%, 27.5% and 3.8% samples. The finding of Salmonella spp. and Yersinia enterocolitica was negative. At the end of the study improvement of the microbiological quality of raw milk from vending machines was established. The results indicate the need for systematic control and obligate thermal treatment of raw milk before consumption.
Industrialization of agricultural production and depopulation of areas that are recognized by traditional products, reached its peak during the last few decades. This represents a significant risk ...that the technology of traditional agricultural products, especially cheeses, can go into oblivion. Njeguši cheese is one of the famous Montenegrin traditional dairy products which originates from the mountain Lovćen and its peripheral areas. Produced by traditional technology, it belongs to a group of full fat, hard cheeses. Owing to its characteristic, spicy taste and pleasant odour, Njeguši cheese can be compared with some of the most famous hard cheeses. Originally it is made from ewe’s milk, but also, cow’s, goat’s and their mixture in different proportions, are increasingly used, which may be the treat to the originality of Njeguši cheese. The present study offers a description of original Njeguši cheese technology, followed by analysis of the chemical quality of ewe’s milk, cheese and whey. Thereat milk, cheese and whey samples were taken from 5 households located at the place of cheese origin - the Njeguši village. Chemical quality of ewe’s milk, cheese and whey was determined by method of FTIR spectrophotometry. Milk fat in the dry matter and moisture in cheese non-fat basis were mathematically calculated. The average content of milk fat in ewe’s milk was 4.92 %, proteins 4.59 %, lactose 4.14 % and total solids non-fat 9.46 %. Accordingly, the analysed cheeses belonged to full fat, semi-hard cheese due to 51.73 % fat in total solids and 60.07 % moisture in non-fat basis. The only deviation from original technology was shortening of the ripening period. Apart from the main objective - the preservation of the original technology, this study could significantly contribute to the process of protection of origin of Njeguši cheese, because the technology of cheese fulfilled the requirements listed in the National Law on the protection of designations of origin.
The aim of this research was to determine the influence of the type of clotting agent on the physical and chemical parameters, as well as on the sensory quality of the Pag Island cheese, which was ...manufactured with the home-made (traditional) and the commercial rennet. Pag Island cheeses were produced with the home-made rennet obtained by extracting the enzyme from lamb rennet (abomasum), and with the commercially available powdered rennet obtained from the Italian manufacturer “Gruppo Clerici-Sacco”. The production included 7 batches of cheese, with two cheeses in each batch. During 120 days of ripening, the cheeses were periodically sampled after 0, 45, 90 and 120 days, in order to determine the content of dry matter, milk fat, proteins, salt concentration and the pH value of cheese. Also, the content of the total free amino acids from water extracts was determined and the analysis of proteins and polypeptides was conducted by urea polyacrylamide gel electrophoresis (UREA-PAGE). The research did not show a significant (P>0.05) influence of the type of tested rennet on the observed parameters of cheese quality and on its yield. However, this research determined practical significance of the home-made rennet on the higher yield and shorter ripening time in the production of Pag Island cheese.
The aim of this study was to introduce a reference method for the detection of cow milk in ewe and goat cheeses (EC 273/08) in order to protect manufacturers and consumers from adulterations and ...imitations, and to ensure alignment with the demands of domestic and EU markets. The method includes isolation of casein from cheese, isoelectric focusing of γ2- and γ3-casein originating from the hydrolysis of β-casein by plasmin, the detection and quantitative determination of γ-casein in cow, ewe and goat cheese by densitometry. Ewe or goat cheese products with a minimum of 1 % of cow milk are considered to be adulterated. For the quantitative determination of cow, ewe and goat milk in cheeses, standard mixtures of cow-ewe and cow-goat milk were made by adding 0; 0.5; 1; 2; 5; 10; 25; 50; 75 and 100 % (v/v) of cow milk. The quantification was performed by determining the peak area ratio of cow γ-casein in comparison to ewe/goat casein in prepared standard cheeses. The calibration curves were calculated based on the relation of the peak area ratio of cow γ-caseins (calculated as the percentage of total γ-caseins) in contrast to the relative content (%) of cow milk in the mixture. The method proved to be adequate for the detection of raw and heat-treated cow milk in fresh and ripened cheeses made from ewe or goat milk, or a mixture of ewe and goat milk.
The excess of protein and lack of energy in the diet of goats cause an excess of nitrogen compounds in the rumen with the release of ammonia and the increase of urea concentration in blood and milk, ...which adversely affects: production and processing properties of milk, environmental pollution and reproductive performance. The aim of the present study was to determine the effect of short-term (30 days) changes of meals in the view of different content of crude protein (CP) to: daily milk yield (DMY), the concentration of urea (U) and the ratio between fat and protein (F/P) in milk. Preliminary research was conducted on 72 Alpine goats, grouped into three groups (I, II, III), with 24 randomly selected goats. From kidding to weaning, goats were fed with the same meal (11 % CP), which was followed by period of short-term feeding with different amounts of CP in the meal (I -14 % low proportion, II - 16 % optimal proportion, III - 18 % high proportion). The increase of CP in portion for 4 %, 4 % and 6 % resulted in an increase of the DMY for: 1.29 L, 1.48 L and 1.91 L, and also the concentration of urea for 16, 26 and 30 mg/100 mL. The ratio of F/P decreased in I, II, and III group from 1.55 to 1.24; from 1.53 to 1.18 and from 1.39 to 1.12. Optimizing nutrition in terms of a more rational protein intake as the most expensive components of a meal, balance of the energy and protein, as well as defining the limit value of urea concentration in milk are a prerequisite for intensive production of goat’s milk.
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