COMPREHENSIVE ASSESSMENT OF QUALITY OF MILK AS A RAW MATERIAL OF FARM ANIMALS

Olga N. Krasulya;  ; Ksenia A. Kanina; Darya A. Kolpakova;  ;

doi:10.14529/food170409

Urease activity in soy beans and their processing products as an indicator of the quality of heat treatment

Agrarian Bulletin of the ◽

10.32417/1997-4868-2021-211-08-28-35 ◽

2021 ◽

Vol 211 (08) ◽

pp. 28-35

Author(s):

Mariya Suzdal'ceva ◽

Nadezhda Dudkina ◽

Pavel Busygin ◽

A. Lysov

Keyword(s):

Heat Treatment ◽

Soluble Protein ◽

Urease Activity ◽

Animal Feed ◽

Raw Material ◽

Farm Animals ◽

Experimental Sample ◽

Mass Content ◽

Processed Products

Abstract. Goal: on the basis of the veterinary and laboratory diagnostics department with a testing laboratory, surveillance studies of fodder of vegetable origin from different manufacturers were carried out for the following indicators: urease activity, mass content of soluble protein. An experiment on the activity of urease in full-fat soybean feed was also performed. To assess the quality of heat treatment of soybeans and products of its processing, to analyze the stability of the parameter of urease in fodder soybeans. Methods. These studies were performed in accordance with GOST 13979.9-69; GOST 13979.3-68. Results. As a result of statistical processing, it was revealed that over the past five years, urease activity was above the maximum permissible value in 33 % of feed samples. In some samples of soybeans, this indicator was exceeded by 2.6 times, in the experimental sample of soybeans – by 5.8 times. It was also experimentally confirmed that this indicator is a stable parameter. Additionally, studies of the cumulative mass content of soluble proteins were conducted in these samples. It was found that in 13 % of soybean samples and its processed products, the result of soluble protein was in the range of 68.20–74.50 %, which indicates excessive heat treatment of this raw material. Based on the results of the research conducted, it was found that this feedstock did not always meet the stated requirements. In this regard, the conduct of these studies is necessary for further control of the technological process. Scientific novelty. Currently, the issue of the quality of fodder of vegetable origin and soybean-processed products remains relevant. Full-fat soybean, soybean extracted meal, soybean expeller meal are increasingly used for the preparation of animal feed for farm animals and poultry. In this regard, it became necessary to control the quality and safety of this feedstock.

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Assessment of the Quality of Milk used in the Fabrication of Hard Cheeses

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Agriculture ◽

10.15835/buasvmcn-agr:4057 ◽

1970 ◽

Vol 66 (2) ◽

Author(s):

Aurora ŢIBULCĂ ◽

Dorin ŢIBULCĂ ◽

Cornel LASLO ◽

Mirela JIMBOREAN

Keyword(s):

Raw Material ◽

Quality Of Milk

Investigations performed on milk – as raw material for the fabrication of cheese with steamed pasta were intended to assess and determine the quality of milk: organoleptic aspects, density, fat, casein, lactose.

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Application of Optical Quality Control Technologies in the Dairy Industry: An Overview

Photonics ◽

10.3390/photonics8120551 ◽

2021 ◽

Vol 8 (12) ◽

pp. 551

Author(s):

Dmitriy E. Burmistrov ◽

Dmitriy Y. Pavkin ◽

Artyom R. Khakimov ◽

Dmitry N. Ignatenko ◽

Evgeniy A. Nikitin ◽

...

Keyword(s):

Rapid Development ◽

Optical Quality ◽

Farm Animals ◽

Diagnostic Tools ◽

Infrared Spectrometry ◽

Agricultural Industry ◽

Non Invasive ◽

Control Technologies ◽

Quality Of Milk

Sustainable development of the agricultural industry, in particular, the production of milk and feed for farm animals, requires accurate, fast, and non-invasive diagnostic tools. Currently, there is a rapid development of a number of analytical methods and approaches that meet these requirements. Infrared spectrometry in the near and mid-IR range is especially widespread. Progress has been made not only in the physical methods of carrying out measurements, but significant advances have also been achieved in the development of mathematical processing of the received signals. This review is devoted to the comparison of modern methods and devices used to control the quality of milk and feed for farm animals.

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Internationalization process and changes in Slovak milk industry

Agricultural Economics (Zemědělská ekonomika) ◽

10.17221/5119-agricecon ◽

2012 ◽

Vol 51 (No. 8) ◽

pp. 357-361

Author(s):

I. Ubrežiová

Keyword(s):

Strategic Alliances ◽

Western Europe ◽

Labour Force ◽

Raw Material ◽

Milk Products ◽

Milk Processing ◽

Cheap Labour ◽

Milk Industry ◽

Quality Of Milk

The Slovak milk industry has overcome substantial changes during last period and has achieved many criteria comparable with the Western Europe. From this viewpoint, we can state that the quality of milk and milk products, technological equipment and labour efficiency has been improved. Entering of the foreign capital into the Slovak milk processing enterprises increases the quality of products and the volume of processed raw material. The foreign investors choose Slovak enterprises for many reasons. These are: the limited assortment of milk products, cheap labour force in comparison with its value in the EU, cheaper material for production and the necessary energy. In the world, the process of internationalization is necessary together with fusion, strategic alliances and acquisitions, including the private or co-operative companies. The biggest foreign strategic investors are in the following joint stock companies, for example – Liptovská mliekareň, a.s. Liptovský Mikulá&scaron; (Bongrain France), Milsy, a.s. Bánovce nad Bebravou (Lactoprot Austria), Rajo, a.s. Bratislava (Meggle Austria and Germany), former Zempmilk, a.s. Michalovce, now Syráreň Bel Slovensko, a.s. (Fromageries Bel France) and others. These companies include more than 52% of the number of big industrial milk processing enterprises in total and during the last period they bought more than 52.5% of the whole milk production in Slovakia.

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Quality of milk from Serbian white goat in first lactation

Biotechnology in Animal Husbandry ◽

10.2298/bah0606063z ◽

2006 ◽

Vol 22 (5-6) ◽

pp. 63-69 ◽

Cited By ~ 3

Author(s):

Miroslav Zujovic ◽

Zorica Tomic ◽

M.P. Petrovic ◽

Dragana Ruzic-Muslic ◽

LJ. Stojanovic

Keyword(s):

Goat Milk ◽

Raw Material ◽

Dairy Goat ◽

High Quality ◽

Milk Traits ◽

Protein Food ◽

Goat Population ◽

Medium Quality ◽

Quality Of Milk

Goat milk is biologically highly valuable protein food intended for nutrition of offspring and as raw material for preparation of different dairy products. Therefore, in our opinion, it was justified from zoo technical, genetical and economical aspect to direct our attention towards Serbian white diary goat and study basic traits of this breed. Based on our previous investigations of traits of Domestic white goat we have established that this was a domestic population of expressed hereditary milk traits and good quality of milk. This lead to more detailed study of the quality of milk obtained from the genotype called Serbian white goat in first lactation, created based on Domestic white goat, especially since there is great interest in breeding of this specific genotype on the territory of Serbia and also abroad. Based on performed investigations and established results it can be concluded that Serbian white goat belongs to the dairy goat type and is our best goat population. Regarding the quality of analyzed milk, in general it is of medium quality, however, the percentage of fat, proteins and lactose is very high, which is very important for dairy industry and further processing of milk into high quality goat cheeses which appear on our markets in very small quantities. Processing of goat milk into high quality cheese types is now performed in small number of mini dairy plants.

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DEVELOPMENT OF TECHNOLOGY OF SPISSATED SUCKLINGS CAN FOOD IS WITH FRUIT-BACCATE FILLERS

ENGINEERING, ENERGY, TRANSPORT AIC ◽

10.37128/2520-6168-2019-3-8 ◽

2019 ◽

pp. 66-72

Author(s):

Larisa Fialkovska ◽

Olga Yarmolenko

Keyword(s):

Experimental Studies ◽

Raw Material ◽

Rational Use ◽

Complex Study ◽

Condensed Milk ◽

Quality Of Milk ◽

Physical And Chemical ◽

Technology Of Production

In the article, making of the condensed milk is examined with плодово-ягідними fillers, development of flowsheet of making of the condensed milk. A research aim is determination of requirements to quality of milk as raw material for the production of the condensed milk and development of technology of production of the condensed milk with плодово-ягідними fillers. For the decision of the put tasks a complex study was undertaken. Органолептичні, physical and chemical and microbiological studies of raw material and prepared product are undertaken. The optimal doses of compounding components are set, in particular плодово-ягідних fillers, sugar. Expediency and necessity of organization of the rational use of suckling raw material are described on the enterprises of молокопереробної industry.A study of composition and properties of the condensed milk is undertaken with fillers, appraised and power value. Experimental studies are undertaken an in laboratory terms on the department of Food technologies and microbiology of the Vinnytsya national agrarian university. Determination of органолептичних, physical and chemical and microbiological indexes is executed in obedience to the generally accepted methodologies.

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Digestion and metabolism of dietary fat in farm animals

British Journal Of Nutrition ◽

10.1079/bjn19970132 ◽

1997 ◽

Vol 78 (1) ◽

pp. S15-S35 ◽

Cited By ~ 183

Author(s):

Michel Doreau ◽

Yves Chilliard

Keyword(s):

Milk Fat ◽

De Novo ◽

Linoleic Acid Content ◽

Dietary Lipids ◽

Dietary Fats ◽

Farm Animals ◽

Variable Effect ◽

Close Relationship ◽

Quality Of Milk

Fat digestion and metabolism differ widely between animal species. In ruminants, dietary fats are hydrogenated in the rumen before intestinal absorption so that absorbed fatty acids (FA) are more saturated than dietary FA. In non-ruminants, intestinal FA digestibility depends on the level of saturation of dietary FA. Fat supplementation of the diet of cows decreases milk protein and has a variable effect on milk fat, depending on the source of dietary lipids. When encapsulated lipids are used, the linoleic acid content of milk is increased, but the organoleptic quality of milk may be altered. Supplementary lipids are incorporated into non-ruminant body fat, whereasde novolipogenesis is reduced. There is a close relationship between the nature of dietary FA and non-ruminant body FA.

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Quality of milk used in informal artisanal production of coalho and butter cheeses

Semina Ciências Agrárias ◽

10.5433/1679-0359.2017v38n4p1955 ◽

2017 ◽

Vol 38 (4) ◽

pp. 1955 ◽

Cited By ~ 1

Author(s):

Natália Cristina de Medeiros ◽

Maria Rociene Abrantes ◽

Jovilma Maria Soares de Medeiros ◽

Maria Carla Da Silva Campêlo ◽

Manoela De Oliveira Rebouças ◽

...

Keyword(s):

Rio Grande ◽

Titratable Acidity ◽

Raw Milk ◽

The State ◽

Raw Material ◽

Mesophilic Bacteria ◽

Antimicrobial Residues ◽

Thermotolerant Coliforms ◽

Quality Of Milk

Artisanal cheeses such as coalho and butter participate in the socio-cultural identity of people and deserve recognition. Like many artisanal cheeses, it is common to produce coalho and butter cheeses from raw milk. For this reason, it is essential that the raw material from dairies is of good quality to minimize risks to consumers. Thus, this study aimed to evaluate the quality of milk in artisanal cheese factories in Rio Grande do Norte, Brazil. Fifty samples were collected from areas that stand out in dairy production in the state. These samples underwent microbiological and physical–chemical analysis, as well as antibiotic residue and fraud searches. Viable strict and facultative mesophilic bacteria were surveyed, in addition to total and thermotolerant coliforms, Salmonella sp., and Staphylococcus aureus; titratable acidity in Dornic degrees, density, cryoscopy, stability to alizarol, and percentages of protein, lactose, and fat contents were also measured, and tests for residues and recurrent fraud in milk were conducted. In general, all samples exceeded the limit established by law for mesophilic bacteria counting; Salmonella sp. was found in one sample. Given this contamination, the acidity of 76% of the samples was higher than allowed by the legislation. Regarding fat and protein parameters, 14% and 10% of the samples were below the required values by the legislation, respectively. Furthermore, there is suspicion of fraud by adding water in 24% of samples. Chlorides were found in 16% and antimicrobial residues in 46% of samples. Therefore, the quality of the milk used in informal artisanal cheese making in the state of Rio Grande do Norte is poor and may pose a risk to consumers, with the loss of quality of coalho and butter cheeses.

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