Modelling relationships between raw milk quality parameters and climatic conditions - the case study of a 3-years survey in Serbia

Q3 Agricultural and Biological Sciences

International Journal of Food Studies Pub Date : 2020-10-14 DOI:10.7455/ijfs/9.2.2020.a3

I. Djekic, Jelena Miočionović, Marija Bojčevski, N. Smigic, I. Tomasevic

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Abstract

This work examined the relationships between quality characteristics of raw milk and climatic conditions. Over a period of three years, a total of 5,065 samples were collected encompassing two types of farms. The quality characteristics analysed were titratable acidity (TA), total plate count (TPC) and somatic cells count (SCC). Climatic conditions were evaluated in respect to the outdoor air temperature, pressure, humidity and precipitation. Big farms showed a stronger correlation between TA and climatic conditions as opposed to SCC and climatic conditions. TPC was out of limit in big farms when the outdoor air temperature was higher than 19.8 ° C (p 0.05). Small farms showed a stronger correlation between SCC and climatic conditions as opposed to TA. In these farms, occurrence of acidity out of limit was detected in less than 7.2% of samples. Samples with TA out of limit were observed when air temperature was higher than 18.4 °C (p 0.05). These results can be used to improve good agricultural practices in respect to climatic conditions and size of farms.

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原料奶质量参数和气候条件之间的建模关系-对塞尔维亚3年调查的案例研究

这项工作考察了原料奶的质量特征与气候条件之间的关系。在三年的时间里，共收集了5,065个样本，包括两种类型的农场。分析了可滴定酸度(TA)、总平板计数(TPC)和体细胞计数(SCC)。根据室外空气温度、压力、湿度和降水来评估气候条件。与SCC与气候条件相比，大农场的TA与气候条件之间的相关性更强。当室外气温高于19.8℃时，大农场TPC超标(p < 0.05)。小型农场的SCC与气候条件的相关性强于TA。在这些农场中，不到7.2%的样品中检测到酸度超标。当空气温度高于18.4℃时，样品中TA超标(p < 0.05)。这些结果可用于改善气候条件和农场规模方面的良好农业规范。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Studies Agricultural and Biological Sciences-Food Science

CiteScore

2.10

自引率

0.00%

发文量

审稿时长

24 weeks

期刊介绍： he International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association, is an international peer-reviewed open-access journal featuring scientific articles on the world of Food in Education, Research and Industry. This journal is a forum created specifically to improve the international dissemination of Food Science and Technology knowledge between Education, Research and Industry stakeholders. Original contributions relevant to the following topics will be considered for publication: -Education methods, including Life Long Learning and e-learning; -Research and application in academia, research, industry; -Critical reviews of scientific literature by researchers, students, invited authors; -Exchange of views and opinions of a scientific nature including testimonies on career experiences in Food Industry/Research/Education (required skills, challenges and successes). Manuscripts focusing on Food related Education topics are particularly welcome.