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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.
THE DIFFERENCE OF CAW MILK INGREDIENTS DEPENDING ON THE ALTITUDE OF THE REGION OF MITROVICA
1 Indrit Loshi, 1 Valon Shala, 2Arlinda Idrizi, 3Dilaver Salihu
1 Master student, Food Technology, Faculty of Geosciences and Technology
Mitrovica University "Hasan Prishtina"
2 Master, Environmetal Protection Engineering, Faculty of Geosciences and
Technology, Mitrovica, University "Hasan Prishtina" 3 Faculty of Geoscience and Technology in Mitrov^, University of
Prishtina, Kosovo.
indrit.loshi1@gmail.com
Abstract
The aim of the research is the identification of caw milk ingredients depending on the altitude of the region of Mitrovica. The ingredients which are researched are: fat, proteins, lactose, non fatty dry matters (minerals, vitamins), acidity, density and specific gravity. Samples for the research of the ingredients of the milk were taken on different altitudes, the first sample was taken in the altitude of 400 m, while the second sample was taken in the altitude of 1000 m. The milk has been analyzed in temperatures of 5-10 °C and for the devices used for the analyze of sample are Ekomilk and Lactoskan. During the sample analyze it is observed that: with the increase of the altitude there is a increase of ingredients of the milk, and in this relation the environment temperature and the food have a decisive role.On the altitude of 400m the caw milk has 3.3 % fat, 3 % proteins and 8.5 % non fatty dry matters, while in the milk samples taken at the altitude of 1000m, the milk has 4.2 % fat, 3.1 % proteins and 10.08 % non fatty dry matters. The milk at the altitude of 1000 m has 1.1% more fat and 1.58 % more non fatty dry matters than the milk analyzed at the altitude of 400 m.
Keywords: Caw milk, Sample, Altitude, Ingredients
Introduction
Since ancient time people have used the caw milk and sheep milk and goat milk, but considered from its productivity, quantity and economic factors, caw milk is the first in this group. In our country in the last 10 years there has been a continuous progress in raising the number of dairy cows, as well as in creating modern environments for their placement. One of the most important factors on improving the quality of cow milk is the food and the environment where
they pasture. Usually in Kosovo the majority of dairy cow farms are built in suburbs of the cities, while a large number of them are in mountains, in a higher altitude. But recently there is an increase of built farms in mountains. In our research we have seen that in higher altitudes the conditions for growing dairy cows are better and the quality of the milk is higher.
The method and working material
The differences in the milk ingredients are impacted by some factors like: the dairy cow race 30-40%, food, altitude (temperature, air etc) as well as factors relative to cows' health. The optimal temperature for qualitative milk production is 14-18 °C, variations in temperatures' impact in the reduction of milk quantity. Analyzed samples were carried out on 4-7 °C. During the research there were used two devices for measuring the level of milk ingredients.:
a) Ekomilk Device and,
b) Lactoscan Device.
a) Ekomilk Device is a precise and modern device which measures 10 milk parameters within 5 minutes. Before any use of the device, it is cleaned with distilled water. For analyzing of the samples the device uses two plastic flasks, in which 20 ml milk are placed, then the milk is analyzed and the device automatically analyzed milks.
Afterwards the device is cleaned again with distilled water. The parameters measured with the Ekomilk Device are: fat, temperature, proteins, freezing point, lactose, conductivity, pH and added water. In Figure 1 it is shown the Ekomilk Device.
b) Lactoscan Device is widely used to analyze fresh milk due to its accuracy and speed through which the device work. The device makes possible the measurements of 7 milk parameters. Lactoskan Device is cleaned with NaOH, HCL and distilled water before it is being used. For sample analyze Lactosan uses a 20ml flask and after the milk is placed in the flask, the device within 5-6 minutes analyzes and shows automatically milks parameters. After the deivce is used, it is cleaned with NaOH, HCL and distilled water. Lactoskan Device defines these parameters: fat, temperature, SNF, proteins, lactose, density and added water. In Figure 2 it is shown the Lactoskan Device.
Figure 1. Ekomilk Device. Figure 2. Lactoscan Device.
Results of the physics - chemical analysis of milk
The physics-chemical results of the milk were provided by combining both two devices Ekomilk and Lactoscan. During the research there were analyzed 32 samples in three months, with a sampling sequence every 5 days. The results of the fresh milk composition in 400 m and 1000 m latitude are shown in table 1, 2 and 3.
Table 1. Cow milk composition in first month.
Ingredients Unit Milk in 400 m altitude Milk in 1000 m altitude
Fat % 3.3 4.2
Proteins % 3 3.1
pH 6.85 6.45
Lactose % 4.76 3.75
Nonfat dry substances % 8.5 10.08
Density g/cm3 25.64 27.40
Conductivity mS 4.24 4.90
Temperature °C 10 9
Freezing point °C -0.59 -0.51
Table 2. Cow milk composition in second month.
Ingredients Unit Milk in 400 m altitude Milk in 1000 m altitude
Fat % 3.6 4.3
Proteins % 3.3 3.4
pH 6.45 6.85
Lactose % 4.50 4.35
Nonfat dry substances % 8.62 9.48
Density g/cm3 26.64 28.43
Conductivity mS 4.44 4.70
Temperature °C 9 8
Freezing point °C -0.55 -0.54
Table 3. Cow milk composition in third month..
Ingredients Unit Milk in 400 m altitude Milk in 1000 m altitude
Fat % 3.5 4.4
Proteins % 3.7 3.5
pH 6.85 6.72
Lactose % 4.45 4.05
Nonfat dry substances % 8.6 9.34
Density g/cm3 27.67 28.49
Conductivity mS 4.39 4.88
Temperature °C 8.2 8.7
Freezing point °C -0.52 -0.54
Discussion about results
The milk in a 1000 m altitude has 1.1% more fat and 1.58% non fat dry substances compared to the milk analyzed in 400m altitude. While the milk analyzed in 400 m altitude has 1% more lactose compared with the milk analyzed in 1000 m altitude, table number 1. The milk in 1000 m altitude has 0.7% fat and 0.86% non fat dry substances, compared to the milk analyzed in 400 m altitude, table number 2. Milk in 1000 m altitude has 0.9 % fat and 074 % non fat dry substances compared to the milk analyzed in 400 m altitude. While the milk analyzed in 400 m altitude has 0.40% more lactose compared to the milk analyzed in 1000 m altitude, table number 3.
Conclusions
In the end of this research we came to these conclusions:
- In the majority of dairy cow farms there is no application of necessary hygiene.
- A very small number of dairy cows are kept in mountain areas.
- In mountain areas the physical-chemical parameters are higher than in suburban areas or small towns.
Recommendations
Considering the results of the research we recommend:
- Cow farms to be built in mountain areas.
- The animal food to have the right ingredients in order to have a higher fat quantity and higher quantity of proteins.
- Every farm to have the closed system for milking and the milk to be kept in lacto fridge with refrigeration.
Bibliography
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