CC BY
27
Научни трудове на Съюза на учените в България-Пловдив. Серия В. Техника и технологии, естествен ии хуманитарни науки, том XVI., Съюз на учените сесия "Международна конференция на младите учени" 13-15 юни 2013. Scientific research of the Union of Scientists in Bulgaria-Plovdiv, series C. Natural Sciences and Humanities, Vol. XVI, ISSN 1311-9192, Union of Scientists, International Conference of Young Scientists, 13 - 15 June 2013, Plovdiv.
RESEARCH OF INGREDIENTS OF COwS MILK BASED ON FOODS Valon SHALA1 , Indrit LOSHI1 , Dilaver SALIHU 2
LStudent^aster on Food Engineering. Faculty of Geosciences and Technology - Universitety of Prishtina, kosovo.
2.Faculty of Geoscience and Technology in mhtov^, University of
Prishtina, kosovo.
Valonsshala@gmail.com
Abstract
The purpose of this paper is the research of ingredients of cow's milk by food type with hay and silage in collection points Agroloni and from a private milk collection point. Methods that are used for dairy ingredient research are Ekomilk, Lactoscan, Gerber. At the point of collection Agroloni achieved are these results: fat 4.37%, SNF (Dry materials) 9.22%, protein 3.48%, lactose 5.05%, freezing piont -0.60%, specific gravity 1.0305 g □ cm3, conductivity 4.08%, water 0.0%, pH 6.76%, temperature 16.6°C.While at the point of collection private milk, fat is 2.79%. By comparing the results obtained we arrive at the conclusion that cows that are fed with concentrate, fats is increased for 1.58% compared to cows that are fed with hay. The main component of milk that has changed on the basis of food is fat.
Key words: Cow's milk, Hay, Silage-Concentrate, Fat.
Introduction
Feeding is the main factor that affects about 50 % of total production and about 60 to 70 % in economic effectivenes of farming products. The quantity and quality of used food affects directly the growth, prodcution and reproduction of farm animals, and affects the costs as well. Therefore it is important to pay special attention for securing the food basis and the scientific use of food. All of these factors affect the increase of milk quality and affects its components as well.
Plants are the main food source for farming animals. Plants growth and development is mainly done by using chemical elements that are taken out of the earth. Animals body and the farming products such as milk are made of the same chemical elements that are found in plants. The research is done on fresh milk components from cow on the basis of feeding with hay and processed fodder such as silage and concentrate. Cow feeding plays a very important role for the milk components and according to this research milk of the cow that consumes hay and milk of a cow that consumes silage and concentrate bring a better quality and quantity of milk and at the same time maintaining the physical and chemical parametres.
The goal of silage is to conserve fodder that results of the fermenting activity of bacterial flora, where the lactic metabolism dominates. This process stops at the same time the development of harmful sporo forming bacterial species. From the microbiological point of view, the way of silage processing, in other words fermentation and temperature eliminate almost all patogene sporo forming bacteria and gives milk a rich bacterial microflorum which is an important precondition for milk processing and for other milk products. Even from the organoleptic study, milk taken from cows that are fed with silage has a white almost yellow color which tells us that this milk has a very high amount of fat, has no smell, has a good taste and it doesn't bother us while we digest.
Materials and methods
Material that is taken to undergo analysis is fresh cow milk. The reason for taking the samples is ti value the quality of fresh cow milk and to define the components of milk and this has to be done four times a month. The taking of samples is done in accordance with the method of random selection and that is done for every analysis from two samples to determine the physical and chemical parameters of milk. Dishes with whom the samples are taken were plastic dry dishes and completelly cleaned and they were made of materials that do not affect on the organoleptic, physical, chemical, and microbiological quality of the sample. Plastic bottles for taking the samples were from 40 to 500 ml depending on the type of the analysis that is defined.
The transport of the sample is done with adequate equipment that secure the maintaining of sample attributes. The temperature during transportation, to bring them to the lab, was 4 □ C. The same temperature was in the lab too. After we brought the samples to the lab, we shake the bottles with hand so that the sample is as homogeneous as it could be. Those analysis were done during Fabruary May 2013, where during this time interval we have won results with which results we can determine the quality of fresh cow milk on the basis of cow feeding.
The samples analyzed during this time where from collection points Agraloni and from a private milk collection point. The analyses where done in the Lab of the Agricultural Institute of Kosova and the Lab of Food Engineering. The methods to determine milk components are: Ekomilk, Lactosan and Gerber.
Ekomilk method automatically determines ten physical and chemical paremeters of milk such as: Proteine, fat, density, dry materials, freezing point, temperature, lactose levels, conductivity, pH, and water presence. Lactosan method automatically determines seven physical and chemical parameters of milk. Gerber method determines fat levels in milk that is based on the solubility principle of milk fat with sulfuric acid with a determined concentration (91%). During this process, fat of milk stays emulged in hard acid solution and at the end it is separated by centrifugal process.
Results and discussion
Results are achieved throughout analysis to determine the components of fresh cow milk on the basis of feeding with hay and processed foods such as silage and concentrate. According to ISO stantards in Table 1, for milk of cows fed with silage and concentrate are those results: fat 4.37 %, SNF (dry materials) 9.22 %, density 1.0305 g/cm3, proteines 3,48 %, freezing point 0.60, temperature -16.6°C, lactose levels 5.05 %, conductivity 4.08%, pH 6.76 R, water presence 0.00 %.
Results for cows fed with hay are: fat 2.79 %, SNF (dry materials) 9.36 %, density 1.0324 g/cm3, proteines 3.52 %, freezing point -0.61°C, temperatura 15.6°C, lactose levels 5.14 %, conductivity 3.86 %, pH 6.69 R, water presence 0.00 %. Those results are presented in the table below.
Table 1: Presentation of values of milk from cows feeded with silage concentrate and hay.
Milk components Unit Hay Silage and concentrate
Fat % 2.79 4.37
Dry Materials % 9.36 9.22
Density g/cm3 32.4 30.5
Proteine % 3.52 3.48
Freezing point °C -0.61 -0.60
Temperature °C 15.6 16.6
Lactose levels % 5.14 5.05
Conductivity mS 3.86 4.08
pH 6.69 6.76
Water presence % 0.00 0.00
According to the results that we were able to achieve with the equipments mentioned above we can see that cows that are fed with silage and concentrate have a higher percentage of fat when comparing with cows that are fed with hay. Cow feeding is one of the most important factors that affects milk components and especially affects milk quality. From this results we can see that fat is for 1.58 % higher for cows fed with silage and concentrate, dry materials are 0.14 % higher for cows fed with hay, density is 0.04 higher for cows fed with hay, proteines are 0.04 % higher for milk gathered from cows that are fed with hay, lactose is 0.09 % higher for milk won from cows fed with hay, conductivity 0.22 higher for milk from cows fed with silage and concentrate, pH 0.07 higher for those fed with silage and concentrate. By milk of cows fed with hay these deviation came up:
Private milk collcctlon point
Figure 1- Changes of milk components from cows fed with hay.
Moreover, in milk from cows fed with sillage and concentrate, these deviations came up:
Figure 2 -Changes of milk components from cows fed with silage and cocentrate.
Concentrate that was used had this composition: corn, barley, soya, sunflowers, bran, salt, carbontes, dry materials. Premix, and lucerne. All this components affects not only the quality of milk but also the quantity of milk produced. Milk quantity for a cow is 20 to 51litres, cow race is simental. During lactation, milk production is 5700 l with 3.98 % fat and 3.20 % proteines.
Silage can be basic food for milking cows during winter. It is a tasty food for cows and they consume it very well. By only using silage as food, 11 litres of milk per day can be secured. More often is corn silage used, and in small amounts also the lucerne silage. Hay is usually given without tenuous, because it is consumed slowerer and salivas secretion is bigger. By only using hay as milk we can secure 8 litres of milk per day. In this case, we can see that cows that are fed with hay except that affect the decrease of fat, it also affects a lot the quantity of milk produced. Results comparison with the equipments Ekomilk, Lactosan, Gerber have shown how food affects milk components with the amount given in the figure below.
Ï5 JO SO 10 5 0 ■ ■5 1 1 1 ■ ■ ■ ■ i ■ (.UN tenir ill" and 5ila.ee P Hay
j& y y y t<* y / ' s/ - / / y ^ é y
Figure 3- Comparison of components of cow milk based on feeding.
In figure three are given the changes of components of milk based on food that are gathered in the collection points Agroloni and at the private collection point, where besides fat all other components have changed. Those changes do not cross the limitation of the standards, while fat has a decrease under the allowed values. As a main factor was food.
Conclusion
In this study we have achieve that through a research we can give the presentation of all components and the quality of fresh milk in some collection points mentioned above. Research is based on the data that are won in the Lab of Institute of Agriculture in Peje. In this lab are determined: fat, dry materials, density, protein levels, freezing point, lactose, conductivity, pH, added water in fresh cow milk with equipments such as Ekomilk, Lactoscan, Gerber. According to this research there are some changes in the levels of fat in collection point Agroloni where milk from cows fed with silage and concentrate have a level of fat of 4.73 % while at the private collection point where cows are fed with hay, the levels of fat are 2.79 %. This change shows that food is a base factor that determines the level of fat in milk based on the standards of the regulation 20/2006. Through those analysis we have found out how food affects the quality and quantity of milk.
Recomandations
It is recomended that chemical substances should not be added to milk and that hygienic and sanitarian and technical conditions be good on the collection points. Temperature during transportation from collection point to the lab has to be 4 to 5 °C so that the bacterial aspect is not endangeroud. Food that is used for cows such as silage and concentrate it is preferred to be stored in dry rooms where there is no mold, since when corn is molded it comes to the development and growth of Asporaginus plavus that is important to produce afaltoxines in cows milk that have a toxic effect on the humans organism.Cows that are fed only with hay it is preferred to get a better combination of silage ration and hay so that the production and quality of milk is increased.
Literature
[1] Ndoja.Z (1996), Teknologjia e prodhimeve Blektorale praktikum, f 7-10.(Prishtine)
[2] Nanaj.D (1990), Te ushqyerit dhe perpunimi i ushqimeve, (Tirane)
[3] Caric.M, Milanovic.S (2000), Metodat standarte te qumeshtit dhe derivateve te qumeshtit, f 18-55. (Toena-Prishtine)
[4] Hamiti.XH (2005), Teknologjia e perpunimit te qumeshtit, (Tirane)
[5] Fatlum.D (2011), Njohuri te hollsishme dhe bashkohore per trajtimin dhe industrializimin e qumeshtit, Tirane .
