Original scientific paper
Raw milk evaluation according to protein and fat content and its contamination
Božidar Maslovarić
; Poljoprivredni fakultet, Trg Dositeja Obradovića 8, 21000 Novi Sad
V. Kunc
Abstract
So far, the milk quality evaluation in Yugoslavia as a basis for payments comprised only fat content. Therefore, selection in cattle breeding aimed to increase milk production and milk fat content but, at the same time, depressed solids-non-fat and protein content in milk. In order to improve physical and chemical characteristics of milk, it is suggested to pay milk according to its protein and fat contents. Summarizing the average present fat (3.6%) and protein contents (3.0%) of milk, total valuable units were obtained, from which derived prices of fat and protein units. In table 1 data are given on calculation of basic milk price. Depending on contamination, milk price could be lower or higher. Bacteria and somatic cells counts and presence of inhibitors (sanitizers, detergent, antibiotics and so on) determine the level of contamination. Based on the amount of each individual contaminator, the basic price of milk can be increased or decreased by 5%, which means that, according to the level of contamination, the price of milk could be greater or lower up to 15%. Common contaminators of milk are grouped and presented in tab. 2.
Keywords
milk price evaluation based on protein and fat contents; bacterial counts; somatic cells counts; inhibitors
Hrčak ID:
96600
URI
Publication date:
2.3.1990.
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