Comparison of fat and protein fractions of milk constituents in Montbeliarde and Polish Holstein-Friesian cows from one farm in Poland

Puppel, Kamila; Kordyasz, M.; Grodzki, H.; Brzozowski, P.

doi:10.2754/avb201281020139

Cited by 21 publications

(30 citation statements)

References 15 publications

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“…In raw milk, some peptides were also present ( Table 1). The diff erences in protein composition between our data and data from our cited sources could be infl uenced by genetic factors and the feeding system (Barłowska et al, 2012;Brodziak at al., 2015;Król et al, 2011;Kuczyńska et al, 2012a;Kuczyńska et al, 2012b), and/or by partial hydrolysis of proteins, which was supported by the presence of peptides in the examined milk. This hydrolysis could be the result of native milk enzyme activity (plasmin) and/or proteases originating from incidental milk microfl ora (Crudden et al, 2005;Ismail and Nielsen, 2010;Yasser et al, 2010).…”

Section: Resultsmentioning

confidence: 87%

The changes of proteins fractions shares in milk and fermented milk drinks

Bonczar

Walczycka

Duda

2016

Acta Sci Pol Technol Aliment

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Background. The aim of this research was to observe the changes which take place in the electrophoretic picture of milk proteins after pasteurisation and inoculation with diff erent starter cultures (both traditional and probiotic). After incubation, the yoghurt, kefi r, acidifi ed milk, fermented Bifi dobacterium bifi dum drink and Lactobacillus acidophillus drink were chilled for 14 days to observe the changes which occurred. Materials and methods. The research materials were raw and pasteurised milk, as well as fermented milkbased drinks. The raw milk used for research came from Polish Holstein-Fresian black and white cows. The milk was sampled 3 times and divided into 5 parts, each of which was pasteurised at 95°C for 10 min and then cooled for inoculation: yoghurt to 45°C, kefi r and acidifi ed milk to 22°C and drinks with Bifi dobacterium bifi dum and Lactobacillus acidophillus to 38°C. Milk was inoculated with lyophilised, direct vat starter cultures, in an amount equal to 2% of the working starter. For the production of fermented drinks, the subsequent starters were applied: "YC-180" Christian Hansen for yoghurt, "D" Biolacta-Texel-Rhodia for kefi r, CH-N--11 Christian Hansen for acidifi ed milk, starter by Christian Hansen for the probiotic Bifi dobacterium bifi dum milk, starter by Biolacta-Texel-Rhodia for the probiotic Lactobacillus acidophillus milk. The analyses were conducted in raw, pasteurised and freshly fermented milk as well as in milk drinks stored for 14 days. The total solid content was estimated by the drying method; the fat content by the Gerber method; the lactose content by the Bertrand method; the protein content by the Kjeldahl method with Buchi apparatus; the density of milk was measured with lactodensimeter; acidity with a pH-meter; and potential acidity by Soxhlet-Henkl method (AOAC, 1990). The electrophoretic separation of proteins in raw and pasteurised milk, as well as in freshly produced milk drinks and those stored for 14 days, was performed with SDS-PAGE (on polyacrylamid gel) basing on procedure described by Laemmli (1970). Results. It was shown that, in comparison with raw milk, the pasteurised milk had smaller amounts of αs-, β-and κ-casein, whereas the shares of γ-casein and peptides were greater, and there were no changes in immunoglobulin, α-lactalbumin or β-lactoglobulin levels, which indicated that hydrolysis of caseins had occurred. In all freshly fermented milk drinks, a drop in αs-and β-casein was observed relative to raw milk. An increase in peptides and γ-casein was also noticed (with the exception of acidifi ed milk). There were diff erences in α-lactalbumin and β-lactoglobulin levels between the diff erent drinks: raw, pasteurised or freshly fermented milk. It was shown that kefi r, compared to the other drinks, had the lowest levels of αs-and β-casein, α-lactalbumin and of peptides, as well as the highest level of γ-casein, which is evidence of an increased rate of hydrolysis in that drink. It was stated that, during the storage of fermented milk drin...

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Section: Resultsmentioning

confidence: 87%

The changes of proteins fractions shares in milk and fermented milk drinks

Bonczar

Walczycka

Duda

2016

Acta Sci Pol Technol Aliment

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“…The FA content has also been compared in the milk from Montbéliarde and HF cows. In the study by Kuczyńska et al (2012), the milk from Montbéliarde cows was characterized by a significantly higher level of C14:0, C18:0, 18:2cis9trans11 and total SFA, and significantly lower level of C18:2trans10cis12, C20:3n-6 and C22:6n-3 than the milk of the HF breed. Similar results were obtained in the study by Ferlay et al (2010), in which Holstein cows had lower percentages of total SFA and higher of total monounsaturated fatty acids (MUFA) and PUFA concentration, though higher percentages of CLAcis9trans11, than from Montbéliarde cows.…”

Section: Resultsmentioning

confidence: 99%

“…However, little information is available on the comparison between Holstein and Simmental cows (Barłowska et al, 2009). In addition, most breed comparison studies have been carried out under total mixed ration (TMR) systems or with grazing animals receiving supplements (Morales et al, 2000;Kliem et al, 2009;Ferlay et al, 2010;Kuczyńska et al, 2012). Only a few studies have evaluated the FA profiles and nutritional quality of milk of different breeds grazing pastures (Lawless et al, 1999;White et al, 2001;Nantapo et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Fatty acid profile and health lipid indices in the raw milk of Simmental and Holstein-Friesian cows from an organic farm

Pilarczyk¹,

Wójcik²,

Sablik³

et al. 2015

SA J. An. Sci.

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The aim of this study was to compare the health-related fatty acid (FA) profiles and health lipid indices in the raw milk of Simmental and Holstein-Friesian cows from an organic farm. The milk from Simmental cows had a significantly higher content of C12:0, C16:1cis9, C17:1trans9, C18:2cis9,12 (LA), C18:3cis9,12,15 (LNA), C20:1cis9, C20:4cis5,8,11,14, n-6 PUFA, total polyunsaturated fatty acids (PUFAs) and unsaturated fatty acids (UFAs), and a lower content of C15:0, C18:0, C20:0, C22:0 and conjugated linoleic acid (CLA) in the total content of FA than the milk of Holstein-Friesian cows. The PUFA/SFA and UFA/saturated fatty acid (SFA) ratios in the milk from Simmental cows were significantly higher, whereas the thrombogenic index and the LA/LNA ratio were significantly lower compared with the milk of HolsteinFriesian cows. ______________________________________________________________________________________

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“…The average effective population size of cows of this breed was 1888 in 2011 with an average milk yield of 7 093 kg containing 3.97 % fat and 3.43 % protein (PFCB&DF 2012). Studies have shown that Montbéliarde cows in Poland have high production capacity, while their milk has a good chemical composition and high cytological quality , Januś & Borkowska 2011, Kuczyńska et al 2012. A study by Gołębiewski & Brzozowski (2009) showed that Montbéliarde heifers attained reproductive maturity considerably later than Polish Holstein-Friesian heifers.…”

Section: Introductionmentioning

confidence: 99%

Dry period length in Montbéliarde cows and its association with selected production and functional characteristics

Janus

Borkowska

2013

Arch. Anim. Breed.

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The study evaluated the effects of selected factors (dry period number, milk yield in standard lactation and length of full lactation) on the length of dry periods. The effect of dry period length on milk yield and composition, the frequency of milk samples with different somatic cell counts (SCC) and the course of lactation were also analysed. The study included 491 cycles (dry period and lactation) and 4 998 results of test-day milking conducted in a herd of 230 Montbéliarde cows. The cows were kept in a free-stall barn and fed total mixed rations (TMR). The average length of the dry period was found to be 85 days. The first dry period was 34-45 days longer than subsequent ones, which may have been due to the cows becoming acclimated after having been brought to the farm as in calf heifers. Increasing milk yield in standard lactation was accompanied by significantly shorter dry periods. The most beneficial dry periods in terms of milk yield were those lasting 22-41 days. The lowest yield was noted in lactations preceded by a dry period reduced to 0-21 days. However, this milk contained the most fat, protein and dry matter and the SCC did not exceed 400 000 cells/ml in 73.3 % of cases. The decrease in daily milk yield from its peak in the 2nd month to the 10th month after calving was smallest in cows with dry periods of 57-84 days, which may suggest that lactations in these cows were the most persistent.

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Comparison of fat and protein fractions of milk constituents in Montbeliarde and Polish Holstein-Friesian cows from one farm in Poland

Cited by 21 publications

References 15 publications

The changes of proteins fractions shares in milk and fermented milk drinks

The changes of proteins fractions shares in milk and fermented milk drinks

Fatty acid profile and health lipid indices in the raw milk of Simmental and Holstein-Friesian cows from an organic farm

Dry period length in Montbéliarde cows and its association with selected production and functional characteristics

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