Annual and seasonal trends in cow's milk quality determined by FT-MIR spectroscopy in Hungary between 2011 and 2020

Abstract

We analysed and monitored the major chemical composition of cow's bulk milk by Fourier transform mid-infrared (FT-MIR) spectroscopy over a 10-year period in the whole territory of Hungary. In addition, the two most important key parameters for milk quality assessment, total bacterial count (TBC) and somatic cell count (SCC) were also followed. Production parameters showed significant seasonal and yearly changes. The overall mean fat, protein, lactose and solids-non-fat (SNF) contents of cow's milk were 3.81%, 3.32%, 4.74% and 8.76%, respectively. A circannual variation was observed in the chemical composition and yield of milk components of samples examined between 2011 and 2020. Concerning milk fat, milk protein and SNF, the values were the lowest in summer and the highest in winter. In the case of lactose, the minimum values were measured in autumn and the maximum values in spring. An obvious trend of long-term elevation of lactose and SNF was found in the raw cow milk samples over the observed period. The overall mean TBC and SCC of cow's milk were 52 × 103 CFU ml−1 and 270 × 103 cells/ml, respectively. Although there were differences in the monthly average values, no seasonal cyclicality was observed.

Technological solutions and adaptive processing tools to mitigate the impact of seasonal variations in milk composition on Cheddar cheese production—A review

“…For instance, in a recent study by Feliciano et al (2023) that looked at the quality of raw milk in hot weather conditions throughout a year, seasonal patterns were noticed, but intriguingly, they were not completely explained by the environmental variables, even though it was possible to predict the samples' protein and fat contents using a partial least squares regression. However, a decrease in dry matter and calorie intake due to thermal stress often results in a loss in milk protein and fat contents; therefore, the influence of seasonal temperature on milk composition is also primarily connected to the cow diet (Heck et al 2009;Lim et al 2021;Kocsis et al 2022). Hickey et al (2006) reported that variations in the composition, due to seasonal milk variability, have a considerable impact on overall cheese processing efficacy and on Cheddar cheese's sensory and volatile properties.…”

Seasonal Trends in Holstein Milk Traits

“…195 depending on the season (Auldist et al, 1998;Heck et al, 2009;Salfer et al, 2019;Kocsis et al, 2022). The dairy industry and the quality of milk products are affected directly by changes in raw milk composition (Li et al, 2019;Yener et al, 2021;Jensen, 2022;Kocsis et al, 2022) In natural processes, a variety of gaseous pollutants are released, including greenhouse gases (GHG). However, human activity significantly increases their presence in the environment.…”