The effects of breed and other factors on the composition and freezing point of cow’s milk in Poland |
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Authors: | MONIKA K?DZIERSKA‐MATYSEK ZYGMUNT LITWI?CZUK MARIUSZ FLOREK JOANNA BAR?OWSKA |
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Affiliation: | 1. Department of Commodity Science and Animal Raw Materials Processing;2. Department of Breeding and Preservation of Genetic Resources of Cattle, University of Life Sciences in Lublin, Akademicka 13, 20‐950 Lublin, Poland |
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Abstract: | The milk obtained from six cow breeds (Polish Holstein‐Friesian Black‐White and Red‐White, Simmental, Jersey, Polish Red and Polish Black‐White) managed in the Lubelskie region and the Bieszczady Mountains was analysed. A total of 3618 milk samples collected between 2005 and 2008 were evaluated for the total solids content, percentage concentrations of fat, protein and lactose, and the freezing point: the mean milk freezing point was ?0.538°C. The freezing point of milk was influenced by breed, successive lactations, lactation stage and the geographic region. In milk with a high urea concentration (over 300 mg/L), the increased apparent protein level caused a decrease in the milk freezing point values. The combined influence of geographic region and production season showed significant interactions for daily milk yield and total solids content (P < 0.01) and the milk freezing point (P < 0.05). |
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Keywords: | Cows Milk Freezing point Chemical composition Breed Lactation Season |
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