CC BY
16
Tadeusz Grega, Marek Sady, Marek Banc, Marta Turotszy ©
Department of Animal Product Technology, Food Technology Faculty, University of
Agriculture in Krakow, Poland
THE SELECTED TRAITS OF DIFFERENT COW'S BREED MILK
Abstract
Investigations were performed of 30 cows of different breeds (Polish Red, Red-and-White, Black-and-White) being in second lactation, between 30-120 days after parturition. Milk of these cows was collected during winter season. In milk samples were investigated: proteins and fat profile, vitamins C and B group, ash and selected parameter of technological value. The bacteriological picture of cows milk was also investigated. It was shown that the most nutritional, functional and technological value was characteristic for milk of Polish Red cows. Microbiological quality of investigated products was unsatisfied independent of breed of cows.
Key words: cattle breed, nutritional, functional and technological milk value
Introduction
There are many of small farms on the South of Poland region. Milk produced in these farms has a reputation as ecological and characteristic for this region. This fact takes place because in area mentioned above there are local breeds of cows (Polish Red). and another of cows were adopted for local circumstances condition. Their productivity is low but the quality of milk is high (Barlowska, 2007). The important trait of these cows breed milk should be the organoleptic parameters and high nutritional and functional value (Bariowska i Litwinczuk (2006).
Task, the aim of the article
The aim of the study was investigation of the nutritional, functional and technological value of milk obtained from cows of different breeds.
Material and methods
Investigations were performed on 30 cows of different breeds (Polish Red, Red-and-White, Black-and-White) being in second lactation, between 30-120 days after parturition. Milk was collected during winter season in each month. Samples were investigated on: proteins fraction composition (electrophoresis method) (Faber, 2006), vitamin BiB^B^C content (chromatography method, EN14122,2003; EN14452, 2003, ISO6557/2, 1984). Technological value of milk was evaluated on: viscosity, fermentation-rennet test, fermentation test (Budslawski, 1971), thermal stability in 140 °C (Davies and White, 1966). Microbiological characteristic of milk was examined on: total bacteria count, psychrotrophic, acid-forming bacteria, coliforms, yeast and moulds, thermoduric bacteria. Fat profile: chromatography method (Linn et al. 1996), ash level (PN-A-86122, 1968).
© Tadeusz Grega, Marek Sady, Marek Baue, Marta Turotszy, 2009 148
Obtained results were subjected to statistical analysis with Statistica 6.0 (StatSoft) software. The differences between the means value was analyzed using the Duncan test.
Results of researches
The results of the experiment are presented in Table 1-5. It was shown that the significant differences are exist between particular fraction of protein in milk of different cows breed. The highest level of its was noted in the milk of Polish Red cows (Table 1). Grabowski et al. (1995) investigated milk protein composition of HF cows different strains. They show that casein level was affected by this factor and ranged from 2,32 to 2,55%. Among casein fractions the highest level was noted in a-casein (1,348-1,448%) in opposite to the lowest level of K-casein (0,198-0,219%). The ß-lactoglobulin and a-lactoalbumin level were evaluated as 0,307-0,328% and 0,101-0,107% respectively. The most rich milks protein fraction was obtained from New Zealand HF. Presented data in Table 2 are similar to values citied by Litwinczuk et al. (2005): vitamin C - 12,12-13,05 mg/l; B1 - 0,40, B2 - 1,71,B6 - 0,49, B12 -0,0046 mg/l for different milk cows breeds (Polish Red, Black-and-White, Red-and-White, Simmental).
In Table 3 was shown data regarding technological value of milk. The most useful milk was produced by Polish Red cows. Darewicz et al. (2001) evaluated investigated milk of HF and Black-and-White cows. The viscosity, thermal stability, and results of rennet test in HF milk was: 2,851 [mPas], 3,51 [min], 2,29 [min]. The same data for Black-and-White cows milk was: 2,93; 3,53; 2,27 respectively.
It was shown that microbiological quality of milk was unsatisfying in relation to total bacteria count and the amount of particular kind of its (Table 4). This effect was caused by high number of psychrotrophic, coliforms bacteria and mould and yeast too. This effect was suppressed by low level acid forming bacteria number. The milk was obtained from cows of Polish Red, Black-and-White, Red-and-White breed. This fact show, that the quality of milk from ecological farms is unchanged (Grega and Sady, 1997). This authors evaluated the total bacteria number on 3,2±0,68 [x106 cfu/g] and parallel high number of psychrotrophic bacteria, mould and yeast too: 1,73; 1,71, 0,33 [x106 cfu/g] respectively. The microbiological picture was completed by acid forming bacteria 2,75 [x106 cfu/g] and coliforms 0,1-0,0001. Krol (1996) analyzed milk from ecological farms from Malopolska region, where Red Polish cows was breeded. The microbiological quality of milk was [x106 cfu/g]: total bacteria count - 5,73±0,15; psychrotrophic bacteria - 1,05±0,18; acid-forming bacteria 4,5±0,81; coliforms - 0,01-0,00001.
Now in the desire of EU the quality of milk from individual farm (ecological too) is still increasing (Wielgosz-Groth, Sobczuk, 2006). In this opinion in the time of three years the total bacteria count in Polish milk was 9,955 [x104 cfu/g] average. 74% of milk samples it can be classified to extra class, 21% to 1st class, but 5% be evaluated above 4 x105 [cfu/g].
The fat profile and ash level in milk of different cow's breed are shown in Table 5. The obtained results of FFA show that the scope of lipolysis is higher in
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Black-and-White cows milk then in milk other investigated breed cows. Pruthi and Bindal (1996) investigated the cholesterol level and fat acid profile in milk of crossbreed (SahivalxHF - 25-75%). The cholesterol level increased parallel with percentage share of HF blood and was evaluated as 303-385 mg/100g fat (Sahival) and 397-494 mg/100g fat - 75% HF crossbreed. This factor affected positive the SFA level too. Jaworski et al. (1997) show that fat of Black-and-white cows milk characterized higher level of SFA in opposite to this trait in Polish Red fat milk. This authors observed in milk fat of Black-and-White cows 15% lower level on MUFA and PUFA comparing to Polish Red milk fat.
Conclusion
1. The best products quality in nutritional, technological and functional aspects was obtained from milk of Polish Red cows.
2. Microbiological quality of investigated products was unsatisfied independent of breed of cows.
Table 1. Level of protein fractions of milk of different cows breed (x±SD; n=30).
Protein Breed
Polish Red Red-and-White Black-and-White
Casein [%] 2,610±0,042 ABC 2,420±0,056 ABC 2,380±0,041 ABC
K-casein [%] 0,218±0,021 ABC 0,278±0,062 ABC 0,347±0,057 ABC
P-casein [%] 0,792±0,005 ABC 0,729±0,003 ABC 0,660±0,002 ABC
a-casein [%] 1,590±0,011 ABC 1,370±0,009 ABC 1,340±0,011 ABC
P-lactoglobulin [%] 0,414±0,004 ABC 0,362±0,003 ABC 0,340±0,004 ABC
a-lactoalbumin [%] 0,111±0,003 abc 0,105±0,002 abc 0,109±0,005 abc
A,B,C p<0,01; £ ibc p<0,05
Table 2. Level of vitamin C and B group in milk of different cows breed (x±SD; n=30).
Vitamin (mg/dm3) Breed
Polish Red Red-and-White Black-and-White
C 12,51±1,08 abc 12,24±1,07 abc 12,17±1,05 abc
B1 0,45±0,005 abc 0,43±0,003 abc 0,41±0,004 abc
B2 1,75±0,011 abc 1,70±0,091 abc 1,69±0,084 abc
B6 0,51±0,003 abc 0,48±0,002 abc 0,47±0,005 abc
B12 0,0049±0,0003 abc 0,0045±0,0002 abc 0,0043±0,0004 abc
abc p<0,05
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Table 3. Selected parameters of technological value of milk of different cows _ _breed (x±SD; n=30)._
Vitamin (mg/dm3) Breed
Polish Red Red-and-White Black-and-White
Viscosity [mPas] 3,015±0,421 ABC 2,951±0,568 ABC 2,721±0,585 ABC
Thermal stability [min] 13,55±0,87 ABC 11,01±0,99 ABC 10,05±1,12 ABC
Fermentation-rennet test I - 16 II - 6 III - 8 ABC I - 18 II - 6 III - 6 ABC I - 22 II - 4 III - 4 ABC
Fermentation test Gl2-10 51-10 52-10 ABC G11-14 GI2-6 S2-10 ABC Glj-20 Gl2-6 S2-4 ABC
A,B,C p<0,01
Table 4. Bacteriological picture of milk of different cows breed (x±SD; n=30).
Kind of Breed
microorganism Polish Red Red-and-White Black-and-White
Psychrotrophic [%] 80.2±15.2 abc 92.16±18,6 abc 88.51±13.2 abc
Acid-forming [%] 32.51±4.71 abc 35.62±6.66 abc 33.77±5.21 abc
Coliforms [%] 85.16±16.10 ABC 82.22±19.21 ABC 81.44±21.02 ABC
Mould and yeasts [%] 63.81±13.88 ABC 60.81±14.9 ABC 59.96±18.7 ABC
Thermoduric [%] 61.21±22.19 ABC 52.16±11.66 ABC 55.31±14.7 ABC
Total bacteria count [x105 cfu/g] 1,21±0.19 ABC 1.18±0,22 ABC 1.05±0.25 ABC
abc p<0,05 A,B,C p<0,01;
Table 5. Fat composition and ash level of milk of different cows breed (x±SD; n=30).
Parameter Breed
Polish Red Red-and-White Black-and-White
Saturated short-and-medium-chain fatty acids [%] 60.24±2.81 ABC 68.71±2.85 ABC 71.25±1.97 ABC
Long chain monounsaturated fatty acids [%] 29.77±1.00 ABC 27.05±1.11 ABC 24.07±1.08 ABC
Long chain polyunsaturated fatty acids [%] 3.02±0.15 ABC 2.75±0.99 ABC 2.05±0.45 ABC
Cholesterol [mg/100g fat] 200.01±31.12 ABC 255.12±23.12 ABC 278.61±24.16 ABC
Free fatty acids [^Eq/cm3] 0.97±0.08 ABC 1.52±0.12 ABC 1.78±0.09 ABC
Ash [%] 0.81±0.05 ABC 0.77±0.06 ABC 0.72±0.09 ABC
abc p<0,05 A,B,C p<0,01;
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Summary
Investigations were performed of 30 cows of different breeds (Polish Red, Red-and-White, Black-and-White) being in second lactation, between 30-120 days after parturition. Milk of these cows was collected during winter season. In milk samples were investigated: proteins and fat profile, vitamins C and B group, ash and selected parameter of technological value. The bacteriological picture of cows milk was also investigated. It was shown that the most nutritional, functional and technological value was characteristic for milk of Polish Red cows. Microbiological quality of investigated products was unsatisfied independent of breed of cows.
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