Original scientific paper
Determination of the main constituents in row milk collected on the family farms
Stjepan Feldhofer
; Hrvatska mljekarska udruga, Zagreb
Goran Matić
Hrvoje Starčević
Abstract
In this work a successful family farms with milk production are investigated. The cows are fed using pasturage, meadow grass, hay and supplement forages. Holstein cows gave higher milk yield while solids-non-fat (8.57% average), fat (3.51%), protein (3.34%)) and lactose (4.46%)) were lower. On the contrary Simmental cows gave lower milk yield while solids-non-fat (9.09%D), fat (4.18%D), protein (3.7%o) and lactose (4.73%o) were higher. Differences are mostly due to the genetic characteristics of dairy herds, while well-balanced forage meals can have an additional influence as well. Milk fat is highly prone to changes and is very unstable milk constituent. A fat content from the evening milking is slightly higher compared to morning milking and is significantly higher at the end of milking (8.57 - 7.77%o) than at the beginning (1.64 - 2.09%o). Thus a complete milking has an influence on the average milk fat content. Solids-non-fat, proteins and lactose are more stable milk constituents and difference between morning and evening milking is not observed. An average lower solids-non-fat (0.46 -0. 6%D), proteins (0.22- 0. 27%D) and lactose (0.35-0.46%o) content were determined at the end of milking compared to the values obtained at the beginning of milking.
Keywords
husbandry; solids-non-fat; milk fat; proteins; lactose
Hrčak ID:
93344
URI
Publication date:
4.5.1999.
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