Determining the influence of the composition of milk from cows of different breeds on quality indicators for the dutch-type cheese

Назаренко, Юлія Валентинівна; Ладыка, В. И.; Opara, Victor; Pavlenko, Y.

doi:10.15587/1729-4061.2019.155487

Cited by 3 publications

(3 citation statements)

References 17 publications

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“…Різні фактори, такі як порода корів, стадії лактації та фактори навколишнього середовища можуть суттєво впливати на склад і властивості молока (Salfer et al, 2019, Hayes et al, 2023. Серед факторів навколишнього середовища значний вплив на фізикохімічні показники молока має годівля корів та пора року: різні пори року часто пов'язані з різним режимом харчування корів, тому, наприклад, влітку молоко буде багатшим цінними жирними кислотами, такими як омега-3 і антиоксидантами (Nazarenko et al, 2019;Yener et al, 2021;Timlin et al, 2021). В осінньозимовий період порівняно з весняно-літнім в молоці більша кількість соматичних клітин, вищий рівень білка, жиру та лактози, довший час коагуляції (Czyzak-Runowska et al, 2020).…”

Section: вступunclassified

Monitoring of the main indicators of milk quality of Ukrainian dairy produc-ers

Kvitkovskaya,

Ischenko,

Kochubei-Lytvynenko

et al. 2024

SMLNUVMBF

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The composition and properties of milk are significantly influenced by various factors, such as the breed of cows, stages of lactation, the environment, as well as its temperature treatment. In the research carried out in 2017–2022, ultrasonic analysis of 56 samples of different types of dairy products was carried out: pasteurized and ultra-pasteurized milk of the largest Ukrainian producers of dairy products and milk produced at small enterprises, as well as a dairy product made in laboratory conditions from milk powder (reconstituted milk). The following indicators of milk composition were determined by the method of ultrasonic analysis, such as the content of fat, protein, lactose, solids non fat (SNF), and freezing temperature. The fat content in the samples was in the range of 2.5–3.2 %, the protein content was on average 3.3%, and a clear pattern of increasing the protein content with increasing fat content was observed. The content of SNF was on average 8.4 %, and lactose in the range of 4.5–5.5 g/100 g of milk; in the produced reconstituted milk, the lactose content was somewhat lower and averaged 3.5 %. The freezing temperature of the studied samples ranged from -0.50 ºC (reconstituted milk) to -0.60 ºC (pasteurized and ultra-pasteurized). The method of principal components analysis was used to process the obtained data array. Application of the method of principal components analysis (PCA) made it possible to divide all the studied samples into two groups. The first compact group consists mainly of samples of pasteurized and ultra-pasteurized milk from well-known producers of dairy products. The second diffuse group consists of samples of reconstituted milk, and this group includes several samples of pasteurized milk of a low price category from small producers. The analysis of the eigenvectors and eigenvalues of the PCA indicates that the main factors affecting the grouping of the samples are the content of lactose, protein and the value of the freezing temperature. At the same time, the application of PCA modeling did not reveal any grouping of samples by seasons and years. In the future, based on this method, a discriminatory model can be made, which will allow to quickly detect falsified samples or samples manufactured in violation of technical conditions.

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Section: вступunclassified

Monitoring of the main indicators of milk quality of Ukrainian dairy produc-ers

Kvitkovskaya,

Ischenko,

Kochubei-Lytvynenko

et al. 2024

SMLNUVMBF

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“…Витрати молока на 1 кг сиру, враховуючи результати аналізу технологічних показників сировини, на перший зразок були нижчими, порівняно з другим, на 0,4. Варто зазначити, що молоко від корів української бурої молочної та української чорно-рябої порід відповідає НД, а його технологічні показники не мають між собою достовірної різниці (Nazarenko et al, 2019).…”

Section: результати та їх обговоренняunclassified

Dependence of the production process of rennet semi-solid cheeses on quality indicators of raw milk

et al. 2019

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The analysis of literature sources on the question of the relevance of the influence of raw milk and its casein fraction on the production of rennet cheeses is presented in the paper. The studies were conducted to determine the suitability of using milk for the production of rennet milk from raw materials of cows of Ukrainian brown dairy and Ukrainian black-rumped dairy breeds of the state enterprise “Research Institute of Agriculture of the North East of NAAS”. As a result of the studies on the cheesiness of milk samples from the two study groups, we can conclude that, compared to the literature data, the average milk values obtained from cows of Ukrainian brown dairy and Ukrainian black-and-white breeds are confirmed. While analyzing the technological parameters of milk, it should be noted that there is no significant difference between the samples. We should note only that the first sample is inferior to fat by 0.41. This ratio of fat to protein, in turn, affects the yield of the product and its consumption characteristics. The first sample the creation of casein was in 3.2 min. faster , phase of gelforming – for 0.3 min. faster and the clot processing was done requiring 3 min less time. The consumption of milk per 1 kg of cheese in the first sample was lower than 0.4 in the second. It should be noted that the curd grain obtained from the milk of cows of the Ukrainian black-ruby dairy breed had a softer structure, ie it contained more moisture than the grain from the milk of cows of the Ukrainian brown dairy breed. This subsequently affected the mass fraction of moisture in the finished product in the direction of increase and was reflected in the organoleptic evaluation. As a result of the evaluation, members of the tasting committee noted that the consistency, taste and smell of cheese made from milk of Ukrainian brown dairy breed were slightly better. The difference was not significant and was respectively 1 point. It should be noted that the mass fraction of fat in the first sample was 1.3% higher than in the second sample. In this case, we observe a decrease in the mass fraction of moisture in the first sample compared to the second by 1.8%. The difference in terms of mass fraction of salt was not significant and is 0.1%. Considering the results of the presented studies, it should be noted that both samples of cheese of semi-solid cows made of milk of Ukrainian brown dairy and Ukrainian black-and-white breeds meet the requirements of state standart 4669:2006 in terms of organoleptic, physicochemical and microbiological parameters. However, the production of cheese from the milk of cows of Ukrainian brown dairy breed will reduce the loss of raw materials and produce cheese with better organoleptic characteristics.

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“…Nazarenko Y., Ladyka V, Opara V., Pavlenko Y., установлено, что порода коров оказывает существенное влияние на сыроприпригодность молока для производства сыра и сырных продуктов [4].…”

Section: Introductionunclassified

Состав Казеинового Комплекса Верблюжьего Молока

Нармуратова¹,

Нармуратова²,

Аралбаев³

et al. 2021

Izdenister, natigeler

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ным свойствам используется в пищевых добавках. Особенно, фракция β-казеинасостоит из разных гипотензивных и опоид образных биоактивных пептидов. В статьеприведены данные по оценке электрофоретического профиля фракции казеина верблюжьегомолока выделенных методом гель-хромотографии. Однако, пиковые точки полученные покаждым фракциям требуют дальнейшего исследования. Сравнительная миграция фракцийказеина верблюжьего молока были не равномерными. Выявлено, что фракции αs-, β- и κказеина верблюжьего молока мигрируют медленно остальных фракций казеина.Молекулярная масса αs, β- и κ-казеина верблюжьего молока составила 25, 24 и 22,4 kDa,соответственно. Для детального обяснения структуры казеинового комплекса вреблюжьегомолока требуется тщательное, дальнейшие изучение.

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Determining the influence of the composition of milk from cows of different breeds on quality indicators for the dutch-type cheese

Cited by 3 publications

References 17 publications

Monitoring of the main indicators of milk quality of Ukrainian dairy produc-ers

Monitoring of the main indicators of milk quality of Ukrainian dairy produc-ers

Dependence of the production process of rennet semi-solid cheeses on quality indicators of raw milk

Состав Казеинового Комплекса Верблюжьего Молока

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