Factors affecting the freezing point stability of milk from individual cows

Henno, M.; Ots, Meelis; Jõudu, Ivi; Kaart, Tanel; Kärt, O.

doi:10.1016/j.idairyj.2007.08.006

Cited by 47 publications

(48 citation statements)

References 6 publications

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“…In controlled climatic chamber, Cobble and Herman (1951) found that NFMS content decreased as the temperature rose above 90ºF. During winter, the increase of milk NFMS and TS may be due to the decreased water intake as the temperature decreases to about 0 o C. The increase of milk fat, NFMS and TS contents during winter reflects on the decrease in FP as a result of low moisture contents in the milk, which can be due to decreased water intake (Henno et al, 2008).…”

Section: Discussionmentioning

confidence: 99%

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Seasonal and Regional Effects on Milk Composition of Dairy Cows in South Korea

Nam¹,

Kim²,

Nam³

et al. 2009

Journal of Animal Science and Technology

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For a period of over 6 years, more than 160,000 milk samples were collected and analyzed to determine the influence of different seasonal temperatures and geographic regional location on milk composition in South Korea. Fat, protein, lactose, non fat milk solids (NFMS) and total solids (TS) contents were significantly higher among dairy cows milked in winter season than other seasons (p<0.05). In contrast, freezing point (FP), milk urea nitrogen (MUN) and somatic cell count (SCC) were significantly higher in summer season than other seasons (p<0.05). The average SCC in the autumn season was 358 × 10 3 /ml, which was lower than any other seasons (p<0.05). These results may be due to the changes in temperature during different seasons. Meanwhile, milk produced by dairy cows in central region had higher fat, protein, lactose, NFMS, TS and MUN and had lower SCC compared to other regions (p<0.05). Fat, TS, FP, MUN and citric acid in northeast region were lower than other regions (p<0.05). The SCC was significantly higher in southeast region than those of other regions (p<0.05). As a result, it might be possible that the differences in feeding management in each different region may affect the milk composition. In conclusion, present results indicated that milk composition is clearly influenced by both season and regional location. Therefore, based on these results, development of different feeding systems, according to season and region is needed to produce high quality and satiable milk production.

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Section: Discussionmentioning

confidence: 99%

“…In the summer season, NFMS and TS decreased with increasing FP (p<0.05). The mean NFMS, TS contents and FP of milk in South Korea were 8.685%, 12.48% and 0.543ºC, respectively. The MUN and SCC were highest during summer, whereas citric acid concentration was highest during autumn (Table 4).…”

Section: Effect Of Season On Milk Composition In South Koreamentioning

confidence: 95%

Seasonal and Regional Effects on Milk Composition of Dairy Cows in South Korea

Nam¹,

Kim²,

Nam³

et al. 2009

Journal of Animal Science and Technology

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“…Brouwer (1981) reported that up to 53.8% of MFP depression depended on lactose content, and observed that MFP depression was related to some extent with potassium (by 12.7%), chloride (by 10.5%), sodium (by 7.2%) and citrates (by 4.3%). An increase of protein and urea content in milk also resulted in decreased MFP (Henno et al, 2008;Kedzierska-Matysek et al, 2011;Senevirathne et al, 2016). Brzozowski and Zdziarski (2006) and Hanus et al (2010) indicated a dependence of MFP on daily milk yield.…”

Section: Introductionmentioning

confidence: 93%

Effects of lactation number, milk yield and milk composition on freezing point of milk of Polish Holstein-Friesian cows

Otwinowska-Mindur¹,

Ptak²

2018

JCEA

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The objective of the study was to assess the influence of lactation number, daily milk yield, somatic cell count and milk composition on the freezing point of milk of Polish Holstein-Friesian cows. The data comprised 3,067,343 test day milk samples collected in 2014 from 865,198 first seven lactations of 714,018 Polish HolsteinFriesian cows, made available by the Polish Federation of Cattle Breeders and Dairy Farmers. The cows calved in 20,043 herds in 2013 and 2014. Four lactation classes were created: first, second, third, and fourth to seventh (4 class). Analysis of variance using the MIXED procedure in SAS was applied to milk freezing point (MFP). The following factors were included in the analysis: lactation class, daily milk yield (16 kg, 16.1-24 kg, >24 kg), fat content (<3.6%, 3.6-4.4%, >4.4%), protein content (<3.1%, 3.1-3.5%, >3.5%), urea content (150 mg·L ), lactose content (<4.75%, 4.75-5%, >5%), somatic cell count (<400,000, 400,000) and dry matter in milk (12.5%, 12.6-13.4% and 13.5%), with interactions between lactation and each of the factors mentioned above. MFP decreased with increasing daily milk yield, protein, urea, lactose content and dry matter content, while MFP slightly increased with increasing fat content and somatic cell count. The differences in means of MFP between daily milk yield classes, fat, protein, urea and lactose content, dry matter and somatic cell count were highly significant (P<0.001).

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“…Wartości tego wskaźnika w ocenianym mleku zawierały się w granicach od -0,532°C (styczeń i grudzień) do -0,525°C (listopad). Największy wpływ na zmiany punktu zamarzania mają: zawartość tłuszczu w mleku, dodatek wody jako zafałszowanie (Pijanowski, 1980), skład dawki pokarmowej i dostęp krowy do wody (Cais-Sokolińska i Wojciechowski, 1995), a także rasa krowy, stadium laktacji i sezon roku (Henno i in., 2008). W badaniach Litwińczuk i in.…”

Section: Wyniki I Dyskusjaunclassified

Effect of selected factors on the chemical composition and freezing point of milk collected in central-eastern Poland

Salamończyk¹,

Guliński²,

Bartnicka³

2016

Nauka Przyr. Technol.

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Streszczenie. Celem podjętej pracy była ocena wpływu wybranych czynników na skład chemiczny i punkt zamarzania mleka skupowanego przez jeden z zakładów mleczarskich na terenie środ-kowowschodniej Polski. Analizowano wpływ następujących czynników: wielkość miesięcznej dostawy mleka, sezon produkcji oraz system utrzymania krów. Stwierdzono, że średnia miesięcz-na wielkość dostawy z 20 analizowanych gospodarstw wyniosła 2180 l. Zawartość tłuszczu i białka w mleku wyniosła średnio 4,17% oraz 3,37%. Zaobserwowano istotnie większą zawartość suchej masy, tłuszczu i białka w mleku dostarczanym w okresie jesienno-zimowym. Badania wykazały również, że mleko zwierząt utrzymywanych w systemie uwięziowym charakteryzowało się większą zawartością tłuszczu i mniejszą zawartością białka niż mleko krów utrzymywanych w systemie wolnostanowiskowym (odpowiednio: 4,21% i 3,30%). W ocenianych próbach mleka nie stwierdzono, na podstawie badania punktu zamarzania, dodatku wody do mleka.Słowa kluczowe: mleko krowie zbiorcze, skład chemiczny, punkt zamarzania WstępWojewództwo mazowieckie, na którego terenie leży większość badanych w pracy gospodarstw, zajmuje w skali kraju czołowe miejsce pod względem liczby utrzymywanych krów mlecznych i ich wydajności. Obserwacje wielu autorów (

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Factors affecting the freezing point stability of milk from individual cows

Cited by 47 publications

References 6 publications

Seasonal and Regional Effects on Milk Composition of Dairy Cows in South Korea

Seasonal and Regional Effects on Milk Composition of Dairy Cows in South Korea

Effects of lactation number, milk yield and milk composition on freezing point of milk of Polish Holstein-Friesian cows

Effect of selected factors on the chemical composition and freezing point of milk collected in central-eastern Poland

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