IntroductionMilk contains many biologically active substances, with protein and fat fractions being the richest sources. The content of total protein in milk equals on average 3.2%, including about 20% of whey proteins. Mainly these are albumins (about 75%), i.e. β-lactoglobulin (β-LG), α-lactalbumin (α-LA), and bovine serum albumin (BSA); and bacteriostatic substances, i.e. immunoglobulin, lactoferrin, lactoperoxidase, and lysozyme. These substances affect the digestive, immune, circulatory, and nervous systems and reduce the risk of many human diseases (1,2). In turn, milk fat contains approximately 500 fatty acids, some of which have bioactive properties (especially very long chain omega-3 fatty acids) (3). Conjugated linoleic acid (CLA) arouses the greatest interest. The amount and the quality of milk produced by cows, including health-promoting ingredients, depend on many factors such as, among others, the size and composition of the feeding dose, breed, season of production, health condition of animals, and stage of lactation (4-7). The great majority of Polish farms that produce milk use the conventional feeding system, which is based mainly on roughages produced on farms, most frequently provided ad libitum, with the use of grasslands in the spring-autumn season (8). In recent years, more
Materials and methodsThe research material consisted of 1846 milk samples, including 992 samples taken from 234 cows maintained on farms using intensive technology of milk production