The effect of daily production in selected lactation phases on the composition and cheese- making characteristics of Holstein-Friesian cow’s milk

• Main Authors: Krzysztof Młynek, Beata Głowińska
• Format: Article
• Language: Bulgarian
• Published: University of Zagreb, Faculty of Agriculture 2020-09-01
• Series: Journal of Central European Agriculture
• Subjects: cheese manufacturing parameters; correlation; lactation period; milk yield; milk composition
• Online Access: https://jcea.agr.hr/articles/773025_The_effect_of_daily_production_in_selected_lactation_phases_on_the_composition_and_cheese_making_characteristics_of_Holste_en.pdf

It was decided to analyze the daily milk production in selected lactation periods of Holstein-Friesian cows and to determine its impact on the basic milk components as well as parameters determining its cheese-making usefulness. The lactation was divided into six phases considering subsequent days of lactation after calving: 1st phase up to 30 days, II- 31-60, III- 61-100, IV- 101- 200, V- 201-300, VI >300. In each phase, considering daily milk production, two production groups were selected. The study results suggest that the intensity of daily milk secretion has a significant impact on the share of ingredients commonly assessed for cheese-making utility. Increased daily production of milk may favor a higher protein and casein level, however, there is not such a strong correlation with κ-casein concentration. As a result, it may affect the quality and efficiency of cottage cheese production. At the same time, it should be noted that changes in the content of the analyzed milk components were related to the changes in the chloride level, and their share was dependent on the daily milk production (P<0.05). The consequence of this was degradation of important cheese-making features: the reduction of curd amount and the prolongation of coagulation time.