Milk Components from Machine Milking Cows in Winter and Spring Periods

Tekeli̇oğlu, O.; Çimen, Murat; Soylu, D.; Soylu, İbrahim

doi:10.3923/javaa.2010.795.797

J. of Animal and Veterinary Advances

2010

DOI: 10.3923/javaa.2010.795.797

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Milk Components from Machine Milking Cows in Winter and Spring Periods

O. Tekeli̇oğlu¹,

Murat Çimen²,

D. Soylu³

et al.

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Cited by 3 publications

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“…Additionally, disease, time and form of milking, age of the animal, age of first breeding, breeding season, initial age of lactation, and environmental factors affect milk composition. Furthermore, season, fatty acid proportions, and pH provide information about the quality and composition of milk [8][9][10]. Milk, with an important place in nutrition, is an ideal medium for proliferation of microorganisms beneficial for humans, due to the fat, protein, carbohydrate, vitamins, and minerals it contains [1,11].…”

mentioning

confidence: 99%

Identification of microbiological, physical, and chemical quality of milk from milk collection centers in Kastamonu Province

Özdemir¹,

Kahyaoğlu²

2020

Turk J Vet Anim Sci

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Introduction Milk is a porcelain-white fluid with unique flavor and odor containing all important nutritional elements used by female mammals to feed their young [1,2]. In the legislation, raw milk is defined as "secretions from the mammary glands, apart from colostrum, obtained by milking one or more cows, goats, sheep or water buffalo, which has not been heated above 40 °C or undergone any equivalent processing" [3]. According to the Turkish Standards Institution TS.1018 Cow Milk-Raw Standard, milk is defined as "a white or cream colored fluid, secreted by the mammary glands of cows, sheep, goats and water buffalo, with its own unique flavor and consistency, with no other material mixed with it or removed from it" [4]. Milk used as food material has a great importance for the nutrition of all people from young to old. Additionally, milk is the main source of protein, carbohydrate, fat, and mineral matter necessary for healthy growth and is the sole source of nutrition for feeding newborn organisms [5]. One of the most important properties affecting the quality and nutritional value of raw milk is the composition of the milk [6]. The Food and Agriculture Organization of the United Nations (FAO) reported the mean composition of cow's milk as 11.9%-12.7% total dry matter, 8.60%-9.60% nonfat dry matter, 3.10%-3.30% fat, 4.50%-5.10% lactose, 3.20%-3.40% protein, and 0.70% ash [7]. The composition of milk varies linked to the type of animal it is obtained from. One of the most important factors affecting the yield and composition of milk is animal care and nutrition, and the feed used [8]. Additionally, disease, time and form of milking, age of the animal, age of first breeding, breeding season, initial age of lactation, and environmental factors affect milk composition. Furthermore, season, fatty acid proportions, and pH provide information about the quality and composition of milk [8-10]. Milk, with an important place in nutrition, is an ideal medium for proliferation of microorganisms beneficial for humans, due to the fat, protein, carbohydrate, vitamins, and minerals it contains [1,11]. Raw milk may be contaminated with microorganisms from the animal, cowshed, humans, milking machines, air, and tools and equipment used, and

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confidence: 99%

Identification of microbiological, physical, and chemical quality of milk from milk collection centers in Kastamonu Province

Özdemir¹,

Kahyaoğlu²

2020

Turk J Vet Anim Sci

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Determination of The Suitability to European Union and Turkish Standards of Fat Ratios in Cow Milk Obtained from Kirklareli Province

ATALAY

Çimen

2021

Türk Tarım Ve Doğa Bilimleri Dergisi

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In this study, it was aimed to determine the suitability of the total fat means of milk obtained from cows raised in Kırklareli province with reference values of European Union (EU) and Turkish Standards (TS) during the summer season. For this purpose, the fat means obtained were compared with the reference values required for both standards with the help of the one-sample T-test. It has been determined that the fat content of milk obtained from Kırklareli province is not in compliance with EU and Turkish Standards. It was observed that an average value below the minimum level specified in the said standards (EU reference value at least 3.6%, TS reference value at least 3.5%) was obtained (P <0.01). Fat mean (3.02%) of cow milk obtained from Kırklareli province during the summer season was not found suitable and healthful also economical for the production of milk and milk products for Turkish and EU Standards. In order to eliminate this disadvantage, appropriate feeding programs should be prepared and environmental conditions should be taken into consideration in order to increase the milk fat ratio of cows raised in Kırklareli Province of Turkey.

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Biochemical Taste Parameters in Meat and Sea Products

Kayim¹,

Çimen²,

Can³

et al. 2011

Asian J. of Animal and Veterinary Advances

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Milk Components from Machine Milking Cows in Winter and Spring Periods

Cited by 3 publications

References 5 publications

Identification of microbiological, physical, and chemical quality of milk from milk collection centers in Kastamonu Province

Identification of microbiological, physical, and chemical quality of milk from milk collection centers in Kastamonu Province

Determination of The Suitability to European Union and Turkish Standards of Fat Ratios in Cow Milk Obtained from Kirklareli Province

Biochemical Taste Parameters in Meat and Sea Products

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