Nutritional value and coagulation properties of milk from local cow breeds, including the selected macro- and micronutrients and trace elements

IF 1.1 4区农林科学 Q3 AGRICULTURE, DAIRY & ANIMAL SCIENCE

Mljekarstvo Pub Date : 2020-06-18 DOI:10.15567/mljekarstvo.2020.0307

A. Teter, A. Brodziak, J. Król, J. Barłowska, M. Kędzierska-Matysek

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引用次数: 5

Abstract

The aim of the study was to assess the nutritional value of milk based on its chemical composition and content of selected minerals and to determine the coagulation properties of raw milk from native Polish breeds, i.e. the Polish Red and the White-backed, as well as locally raised Simmental cows, taking into account the production season. The research material consisted of 418 milk samples taken during the spring/summer season (April to September) and autumn/winter season (October to March). The following parameters were determined in the samples: chemical composition, energetic value, coagu¬lation properties (RCT - rennet clotting time, A30 - curd firmness, K20 - curd firming time), cheese yield, and content of K, Na, Ca, Mg, Zn, Fe, Mn, Cu, Ni and Co. The percentage of the daily allowance for Ca and Mg in children, adolescents and adults from 250 mL of milk was determined. The milk of Polish Red cows had the highest concentration of basic nutrients (1 kg of milk provided 823.98 kcal) and the best coagulation parameters (the shortest clotting time (16:09 min, p≤0.01) and firmest curd (30.74 mm). This milk had a more beneficial nutritional profile, as it contained the highest percentage of the recommended daily allowances of Ca and Mg among all groups. The raw milk obtained in the pasture season showed more favourable coagulation properties. The content of minerals in milk is not clearly determined by the cow breed or the season. It is probably due to the higher levels of these nutrients in the feed, which in turn results from their content in the soil and the degree of fertilization.

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来自当地奶牛品种的牛奶的营养价值和凝固特性，包括选定的宏量和微量营养素和微量元素

该研究的目的是根据牛奶的化学成分和选定矿物质的含量来评估牛奶的营养价值，并确定波兰本地品种(即波兰红背奶牛和白背奶牛)以及当地饲养的西门塔尔奶牛的原料牛奶的凝固特性，同时考虑到生产季节。研究材料包括在春夏季节(4月至9月)和秋冬季节(10月至3月)采集的418份牛奶样本。测定样品的化学成分、能量值、凝乳特性(RCT -凝乳凝固时间、A30 -凝乳凝固时间、K20 -凝乳凝固时间)、奶酪产率、K、Na、Ca、Mg、Zn、Fe、Mn、Cu、Ni和Co含量。测定儿童、青少年和成人每天从250 mL牛奶中摄取Ca和Mg的百分比。波兰红奶牛乳中基本营养物质含量最高(1 kg乳提供823.98 kcal)，凝血参数最佳(凝血时间最短(16:09 min, p≤0.01)，凝乳硬度最高(30.74 mm)。这种牛奶具有更有益的营养成分，因为它在所有组中含有最高比例的钙和镁的每日推荐摄入量。牧草季节获得的原料奶具有较好的凝乳特性。牛奶中矿物质的含量并不是由奶牛的品种或季节决定的。这可能是由于饲料中这些营养物质含量较高，而这些营养物质又由土壤中的含量和施肥程度决定。

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

Mljekarstvo Agricultural and Biological Sciences-Animal Science and Zoology

CiteScore

1.90

自引率

41.70%

发文量

审稿时长

12 weeks

期刊介绍： Mljekarstvo is an open access, peer-reviewed international quarterly scientific journal. The first issue was published in 1951, by the Croatian Dairy Operators'' Association (today: Croatian Dairy Union, publisher). In a paper at a Union conference held 28 October 1951 in Zagreb it was said: "Our desire is that this magazine does not meet the fate of its predecessors, but that it continues to reflect the creative efforts and to provide guidelines for the producers as well as all other operators employed in the dairy industry." It is our pleasure today to say that wishes of the enthusiasts who attended the conference have come true, and the magazine Mljekarstvo during the last six decades was a reflection of the creative efforts of numerous dairy scientists and experts, and through its texts it served as a guideline in improving production and processing of milk and dairy products. Mljekarstvo has been following all the achievements of the dairy profession in Croatia, and it also gives the short surveys of world achievements. The result of the research of local and foreign scientists and experts always find their place in the magazine Mljekarstvo. It has been edited by our outstanding dairy experts employed at colleges, research institutions and dairy companies.