Goat’s daily diet is usually based on grazing, hay and/or feed supplements. Feed supplements are crucial in the diet of high productive goats to achieve their genetic potential and breeders must choose balanced feeding regime to produce large quantities of milk without affecting the technological quality of milk. In the present study, we evaluated the influence of two commercially available feed supplements on goat milk coagulation properties and rheological properties of yoghurts. Goats of the Slovenian Alpine breed (61) were fed with two feed supplements during the 3-year experiment. Feed supplement 1 (FS1) had higher proportions of barley and alfalfa, while feed supplement 2 (FS2) had added premix of minerals and vitamins and had higher proportions of wheat and sunflower meal. Con¬sequently, FS1 had more crude fibres, which is the most probable reason for approximately 15 % higher firmness, consistency and cohesiveness (P<0.05) of yoghurts in FS1 group, compared to the FS2 group. Moreover, the rennet coagulation time (r) was shorter (P<0.05) in the FS1 group, compared to the FS2 group. Curd firmness 30 min after enzyme addition (a30) was also higher in FS1 group although the results were not statistically significant. Taking together, our results indicate that goats fed with FS1 produced milk with better technological properties compared to those fed with FS2, despite the fact that there were no significant differences in chemical composition of milk from each group. We showed that careful selection of feed supplement’s constituents could improve technological properties of goat milk. However, further studies are needed to evaluate the mechanisms of the observed differences.
{"title":"Utjecaj dvaju suplemenata u hranidbi koza na tehnološka svojstva kozjeg mlijeka","authors":"Borut Kolenc, Primož Treven, Mojca Simčič, Angela Cividini, Andreja Čanžek Majhenič, Petra Mohar Lorbeg","doi":"10.15567/mljekarstvo.2020.0303","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2020.0303","url":null,"abstract":"Goat’s daily diet is usually based on grazing, hay and/or feed supplements. Feed supplements are crucial in the diet of high productive\u0000goats to achieve their genetic potential and breeders must choose balanced feeding regime to produce large quantities of milk without affecting the technological quality of milk. In the present study, we evaluated the influence of two commercially available feed supplements on goat milk coagulation properties and rheological properties of yoghurts. Goats of the Slovenian Alpine breed (61) were fed with two feed supplements during the 3-year experiment. Feed supplement 1 (FS1) had higher proportions of barley and alfalfa, while feed supplement 2 (FS2) had added premix of minerals and vitamins and had higher proportions of wheat and sunflower meal. Con¬sequently, FS1 had more crude fibres, which is the most probable reason for approximately 15 % higher firmness, consistency and cohesiveness (P<0.05) of yoghurts in\u0000FS1 group, compared to the FS2 group. Moreover, the rennet coagulation time (r) was shorter (P<0.05) in the FS1 group, compared to the FS2 group. Curd firmness 30 min after enzyme addition (a30) was also higher in FS1 group although the results were not statistically significant. Taking together, our results indicate that goats fed with FS1 produced milk with better technological properties compared to those fed with FS2, despite the fact that there were no significant differences in chemical composition of milk from each group. We showed that careful selection of feed supplement’s constituents could improve technological properties of goat milk. However, further studies are needed to evaluate\u0000the mechanisms of the observed differences.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":"1 1","pages":""},"PeriodicalIF":1.2,"publicationDate":"2020-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.15567/mljekarstvo.2020.0303","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67206221","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-06-18DOI: 10.15567/mljekarstvo.2020.0307
A. Teter, A. Brodziak, J. Król, J. Barłowska, M. Kędzierska-Matysek
The aim of the study was to assess the nutritional value of milk based on its chemical composition and content of selected minerals and to determine the coagulation properties of raw milk from native Polish breeds, i.e. the Polish Red and the White-backed, as well as locally raised Simmental cows, taking into account the production season. The research material consisted of 418 milk samples taken during the spring/summer season (April to September) and autumn/winter season (October to March). The following parameters were determined in the samples: chemical composition, energetic value, coagu¬lation properties (RCT - rennet clotting time, A30 - curd firmness, K20 - curd firming time), cheese yield, and content of K, Na, Ca, Mg, Zn, Fe, Mn, Cu, Ni and Co. The percentage of the daily allowance for Ca and Mg in children, adolescents and adults from 250 mL of milk was determined. The milk of Polish Red cows had the highest concentration of basic nutrients (1 kg of milk provided 823.98 kcal) and the best coagulation parameters (the shortest clotting time (16:09 min, p≤0.01) and firmest curd (30.74 mm). This milk had a more beneficial nutritional profile, as it contained the highest percentage of the recommended daily allowances of Ca and Mg among all groups. The raw milk obtained in the pasture season showed more favourable coagulation properties. The content of minerals in milk is not clearly determined by the cow breed or the season. It is probably due to the higher levels of these nutrients in the feed, which in turn results from their content in the soil and the degree of fertilization.
{"title":"Nutritional value and coagulation properties of milk from local cow breeds, including the selected macro- and micronutrients and trace elements","authors":"A. Teter, A. Brodziak, J. Król, J. Barłowska, M. Kędzierska-Matysek","doi":"10.15567/mljekarstvo.2020.0307","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2020.0307","url":null,"abstract":"The aim of the study was to assess the nutritional value of milk based on its chemical composition and content of selected minerals and to determine the coagulation properties of raw milk from native Polish breeds, i.e. the Polish Red and the White-backed, as well as locally raised Simmental cows, taking into account the production season. The research material consisted of 418 milk samples taken during the spring/summer season (April to September) and autumn/winter season (October to March). The following parameters were determined in the samples: chemical composition, energetic value, coagu¬lation properties (RCT - rennet clotting time, A30 - curd firmness, K20 - curd firming time), cheese yield, and content of K, Na, Ca, Mg, Zn, Fe, Mn, Cu, Ni and Co. The percentage of the daily allowance for Ca and Mg in children,\u0000adolescents and adults from 250 mL of milk was determined. The milk of Polish Red cows had the highest concentration of basic nutrients (1 kg of milk provided 823.98 kcal) and the best coagulation parameters (the shortest clotting time (16:09 min, p≤0.01) and firmest curd (30.74 mm). This milk had a more beneficial nutritional profile, as it contained the\u0000highest percentage of the recommended daily allowances of Ca and Mg among all groups. The raw milk obtained in the pasture season showed more favourable coagulation properties. The content of minerals in milk is not clearly determined by the cow breed or the season. It is probably\u0000due to the higher levels of these nutrients in the feed, which in turn results from their content in the soil and the degree of fertilization.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2020-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.15567/mljekarstvo.2020.0307","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43478928","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-06-18DOI: 10.15567/mljekarstvo.2020.0306
Goran Vučković, T. Bobić, P. Mijić, Mirna Gavran, M. Gregić, K. Potočnik, V. Bogdanović, V. Gantner
In order to estimate the variance components as well as the breeding value for daily milk production of Holstein cows in terms of heat stress defined as different THI threshold values (68, 70, and 72) 1,275,713 test-day records from 90,159 cows were used. Temperature-humidity index (THI) calculated from ambient temperature and relative humidity recorded in the barns on the milk recording day was used as the measure of heat stress. Daily milk production was analysed as a bivariate variable, in the normal conditions (under the set THIthreshold value), and in terms of heat stress (above the set THIthreshold value) using a model that accounted variances due to lactation stage, calving season, age at calving, breeding region, parity, permanent environment, interaction between hear and year, and individual animal. The estimated high genetic correlations between the daily milk production in normal and heat stress conditions, as well as high correlations among the EBVs in normal and heat stress conditions, point out that Holstein cows with high productivity in normal condition will sustain an alike level of production even in terms of heat stress. These results indicate that the Holstein cows are very well acclimatized to the environmental conditions at dairy farms in Croatia. However, these findings should be taken with caution, given that measurements of microclimate parameters were conducted only once at a milk recording day, so the reliability of such measurements could be questionable. In conclusion, in order to realize a completely unambiguous conclusion, further studies that include multiple daily measurements of microclimatic parameters in the farms facilities are necessary.
{"title":"Genetic parameters and breeding values for daily milk production of Holstein cows in terms of heat stress","authors":"Goran Vučković, T. Bobić, P. Mijić, Mirna Gavran, M. Gregić, K. Potočnik, V. Bogdanović, V. Gantner","doi":"10.15567/mljekarstvo.2020.0306","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2020.0306","url":null,"abstract":"In order to estimate the variance components as well as the breeding value for daily milk production of Holstein cows in terms of heat stress\u0000defined as different THI threshold values (68, 70, and 72) 1,275,713 test-day records from 90,159 cows were used. Temperature-humidity index (THI) calculated from ambient temperature and relative humidity recorded\u0000in the barns on the milk recording day was used as the measure of heat stress. Daily milk production was analysed as a bivariate variable, in the normal conditions (under the set THIthreshold value), and in terms of heat stress (above the set THIthreshold value) using a model that accounted variances due to lactation stage, calving season, age at calving, breeding region, parity, permanent environment, interaction between hear and year, and individual animal. The estimated high genetic\u0000correlations between the daily milk production in normal and heat stress conditions, as well as high correlations among the EBVs in normal\u0000and heat stress conditions, point out that Holstein cows with high productivity in normal condition will sustain an alike level of production even in terms of heat stress. These results indicate that the\u0000Holstein cows are very well acclimatized to the environmental conditions at dairy farms in Croatia. However, these findings should be taken with caution, given that measurements of microclimate parameters were conducted only once at a milk recording day, so the reliability of such measurements could be questionable. In conclusion, in order to realize a completely unambiguous conclusion, further studies that include multiple daily measurements of microclimatic parameters in the farms facilities are necessary.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2020-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.15567/mljekarstvo.2020.0306","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41910696","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-06-18DOI: 10.15567/mljekarstvo.2020.0304
Snežana Paskaš, Zsolt Becskei, Marija Pajić, Izabela Mugoša, Tijana Lopičić-Vasić, Jelena Miočinović
This study presents the results of a survey conducted in the Province of Vojvodina, Serbia to investigate consumers’ attitudes towards goat milk and goat milk products. Furthermore, the factors affecting consumer perception and subjective norms with respect to purchase were examined. The quantitative random survey was conducted and the data were collected using a structured questionnaire. The findings from this study revealed significantly lower acceptance of goat milk and dairy products compared to bovine milk and dairy products. Of total 440 respondents, 24.2 % had never consumed goat milk with significant positive impact (p<0.05) of age on consumption was found. Among, respondents, mostly the young population (18-25 years) does not consume goat milk. The study identified the odour (42.3 %) and taste (22.5 %) as the main barriers for consuming goat milk. In regard to purchasing, more than half of interviewed respondents do not buy goat milk and dairy products (67 % and 70.5 %, respectively) while the rest respondents expressed very low purchasing frequency. Health benefits represent the most important reason for potential consuming goat milk and dairy products (66.5 %). On the other hand, the main motives for purchasing bovine milk and dairy products are taste and quality (55.5 %). In particular, the oldest surveyed population (40-55 years) seemed to be the most positive group toward goat milk and the most interested in the product’s nutritional value and its health impact. The main category of goat dairy products purchased among surveyed respondents was cheese. These findings suggest that for better positioning on the market and for producing price-competitive products goat milk and dairy products should be more clarified as either quality products or products with added value or as products with unique health benefits.
{"title":"Stav potrošača u Vojvodini prema kozjem mlijeku i proizvodima od kozjeg mlijeka","authors":"Snežana Paskaš, Zsolt Becskei, Marija Pajić, Izabela Mugoša, Tijana Lopičić-Vasić, Jelena Miočinović","doi":"10.15567/mljekarstvo.2020.0304","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2020.0304","url":null,"abstract":"This study presents the results of a survey conducted in the Province of\u0000Vojvodina, Serbia to investigate consumers’ attitudes towards goat milk\u0000and goat milk products. Furthermore, the factors affecting consumer perception and subjective norms with respect to purchase were examined. The quantitative random survey was conducted and the data were collected\u0000using a structured questionnaire. The findings from this study revealed\u0000significantly lower acceptance of goat milk and dairy products compared\u0000to bovine milk and dairy products. Of total 440 respondents, 24.2 % had\u0000never consumed goat milk with significant positive impact (p<0.05) of age on consumption was found. Among, respondents, mostly the young population (18-25 years) does not consume goat milk. The study identified the odour (42.3 %) and taste (22.5 %) as the main barriers for consuming goat milk. In regard to purchasing, more than half of interviewed respondents do not buy goat milk and dairy products (67 % and 70.5 %, respectively) while the rest respondents expressed very low purchasing frequency. Health benefits represent the most important reason for potential consuming goat milk and dairy products (66.5 %). On\u0000the other hand, the main motives for purchasing bovine milk and dairy products are taste and quality (55.5 %). In particular, the oldest surveyed population (40-55 years) seemed to be the most positive group toward goat milk and the most interested in the product’s nutritional value and its health impact. The main category of goat dairy products purchased among surveyed respondents was cheese. These findings suggest that for better positioning on the market and for producing price-competitive products goat milk and dairy products should be more clarified as either quality products or products with added value or as products with unique health benefits.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":"1 1","pages":""},"PeriodicalIF":1.2,"publicationDate":"2020-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.15567/mljekarstvo.2020.0304","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67206349","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-06-18DOI: 10.15567/mljekarstvo.2020.0302
M. Radovanovic, Aleksandar Nedeljković, J. Miočinović, V. Pavlović, P. Pudja
Kajmak is a unique dairy product with a long tradition in Balkan countries and the Middle East. Kajmak skin layers are formed during 60 minutes of kajmak production, influencing the quality and determining the structure of the final product. The influence of milk composition and heat treatments (75-95 °C/5min) on the composition, microstructure and protein distribution of kajmak skin layers was investigated in this study. Microstructure was determined using scanning electron microscopy (SEM), while the distribution of protein fractions was studied by SDS PAGE in reducing and non-reducing conditions. Kajmak skin layers obtained from milk treated at common intense heat regime were characterized with β-LG and α-LA mainly as disulfide-linked complexes, while lower temperature (75 °C) caused the presence of whey proteins in dominantly individual form. More severe treatments (85 °C, 90 °C and 95 °C) caused the full involvement of β-LG in the complexes, since a certain amount of α-LA was found as a monomer. The kajmak skin layer composition, severity of the applied milk heat treatment and the linked whey proteins exhibited a very strong influence on kajmak skin layer microstructure. The microstructure of kajmak skin layer with a low fat content and fat/protein (F/P) ratio was characterized by a compact structure with a dense protein matrix. High fat content and F/P ratio resulted in a dispersive form of the stretched protein network. Kajmak skin layers produced from milk with added whey proteins were characterized by fibrous, thread-like segments, due to the incorporated denatured whey proteins, especially linked β-LG.
{"title":"Microstructure of kajmak skin layer made during kajmak production","authors":"M. Radovanovic, Aleksandar Nedeljković, J. Miočinović, V. Pavlović, P. Pudja","doi":"10.15567/mljekarstvo.2020.0302","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2020.0302","url":null,"abstract":"Kajmak is a unique dairy product with a long tradition in Balkan countries and the Middle East. Kajmak skin layers are formed during 60 minutes of kajmak production, influencing the quality and determining the structure of the final product. The influence of milk composition and heat treatments (75-95 °C/5min) on the composition, microstructure and protein distribution of kajmak skin layers was investigated in this study. Microstructure was determined using scanning electron microscopy (SEM), while the distribution of protein fractions was studied by SDS PAGE in reducing and non-reducing conditions. Kajmak skin layers obtained from milk treated at common intense heat regime were characterized with β-LG and α-LA mainly as disulfide-linked complexes, while lower temperature (75 °C) caused the presence of whey proteins in dominantly individual form. More severe treatments (85 °C, 90 °C and 95 °C) caused the full involvement of β-LG in the complexes, since a certain amount of α-LA was found as a monomer. The kajmak skin layer composition, severity of the applied milk heat treatment and the linked whey proteins exhibited a very strong influence on kajmak skin layer microstructure. The microstructure of kajmak skin layer with a low fat content and fat/protein (F/P) ratio was characterized by a compact structure with a dense protein matrix. High fat content and F/P ratio resulted in a dispersive form of the stretched protein network. Kajmak skin layers produced from milk with added whey proteins were characterized by fibrous, thread-like segments, due to the incorporated denatured whey proteins, especially linked β-LG.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2020-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.15567/mljekarstvo.2020.0302","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46782485","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The generally accepted concept of the necessity of producing safe foods has indirectly influenced the decision to replace chemical preservatives with natural ones. Bacteriocins, and in particular those synthesized by lactic acid bacteria (LAB) in the food industry, are considered to be their effective replacement. In controlling the growth of microbial pathogens and/or the occurrence of pathogenic bacteria in food, with the permitted nisin and pediocin, a significant antibacterial effect has been shown for most LAB bacteriocins. However, the use of purified bacteriocins as bio preservatives in cheese production is limited. To inhibit the growth of bacteria L. monocytogenes, S. aureus and C. tyrobutyricum in cheese, bacteriocinogenic LAB strains contained in primary, adjunct or protective culture are much more acceptable in cheese production.
{"title":"Antimikrobna aktivnost bakteriocina bakterija mliječne kiseline prema Listeria monocytogenes, Staphylococcus aureus i Clostridium tyrobutyricum u proizvodnji sira","authors":"Ivana Špehar, Darija Bendelja Ljoljić, Zvjezdana Petanjek, Šimun Zamberlin, Milna Tudor Kalit, Dubravka Samaržija","doi":"10.15567/mljekarstvo.2020.0301","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2020.0301","url":null,"abstract":"The generally accepted concept of the necessity of producing safe foods has indirectly influenced the decision to replace chemical preservatives\u0000with natural ones. Bacteriocins, and in particular those synthesized by\u0000lactic acid bacteria (LAB) in the food industry, are considered to be their effective replacement. In controlling the growth of microbial pathogens and/or the occurrence of pathogenic bacteria in food, with the\u0000permitted nisin and pediocin, a significant antibacterial effect has been shown for most LAB bacteriocins. However, the use of purified bacteriocins as bio preservatives in cheese production is limited. To inhibit the growth of bacteria L. monocytogenes, S. aureus and C. tyrobutyricum in cheese, bacteriocinogenic LAB strains contained in primary, adjunct or protective culture are much more acceptable in cheese production.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":"1 1","pages":""},"PeriodicalIF":1.2,"publicationDate":"2020-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.15567/mljekarstvo.2020.0301","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67206678","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-03-26DOI: 10.15567/MLJEKARSTVO.2020.0205
Ramutė Mišeikienė, Agnietė Švedaitė, Renata Bižienė, Nijolė Pečiulaitienė, Rasa Ugenskienė
{"title":"Utjecaj polimorfizma gena TLR4 na kvalitetu i sastav mlijeka krava holstein pasmine u Litvi","authors":"Ramutė Mišeikienė, Agnietė Švedaitė, Renata Bižienė, Nijolė Pečiulaitienė, Rasa Ugenskienė","doi":"10.15567/MLJEKARSTVO.2020.0205","DOIUrl":"https://doi.org/10.15567/MLJEKARSTVO.2020.0205","url":null,"abstract":"","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":"70 1","pages":"112-119"},"PeriodicalIF":1.2,"publicationDate":"2020-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.15567/MLJEKARSTVO.2020.0205","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67206632","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-03-26DOI: 10.15567/mljekarstvo.2020.0203
M. Popovac, A. Miletić, Nenad Đurić, N. Micic, M. Radivojević, D. Stanojević, R. Beskorovajni, N. Raguž
The objective of this paper was to study variability, heritability and correlation of the three production traits in 1409 first-calf heifers of Holstein-Friesian breed; including the determination of the quantity of milk during lactation (ML), the quantity of milk fat during lactation (MM) and the quantity of protein during lactation (PR). According to the obtained results it could be concluded that there were statistically significant differences (P<0.01, P<0.05, P<0.001) between ML, MM and PR regarding the effect of season of the first calving and the length of the first lactation. In addition, there were also significant differences (P<0.01, P<0.001) between ML and PR with respect to the effect of farm on which animals were raised, while on MM variability the year and age at first calving had a significant effect (P<0.05). A share of Holstein genes and the ration which animals were fed had no effect (P>0.05) on variability of any of the examined traits, while the farm on which animals were raised had no effect (P>0.05) on MM, and year and age at first calving did not demonstrate (P>0.05) statistically significant effect on ML and PR. By applying the animal model, based on the use of kinship matrix which involved 3867 animals, by help of REML methodology following heritability coefficients were evaluated: ML h2= 0.25; MM h2= 0.40; PR h2= 0.37. Coefficients determined for genetic and phenotypic correlations indicated existence of complete and positive correlations between these traits the interval of values being from rg = 0.96 between ML and MM to rg = 1.00 between ML and PR.
{"title":"Phenotypic and genetic parameters of milk yield traits in first-calf heifers of Holstein-Friesian breed","authors":"M. Popovac, A. Miletić, Nenad Đurić, N. Micic, M. Radivojević, D. Stanojević, R. Beskorovajni, N. Raguž","doi":"10.15567/mljekarstvo.2020.0203","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2020.0203","url":null,"abstract":"The objective of this paper was to study variability, heritability and correlation of the three production traits in 1409 first-calf heifers of Holstein-Friesian breed; including the determination of the quantity of milk during lactation (ML), the quantity of milk fat during lactation (MM) and the quantity of protein during lactation (PR). According to the obtained results it could be concluded that there were statistically significant differences (P<0.01, P<0.05, P<0.001) between ML, MM and PR regarding the effect of season of the first calving and the length of the first lactation. In addition, there were also significant differences (P<0.01, P<0.001) between ML and PR with respect to the effect of farm on which animals were raised, while on MM variability the year and age at first calving had a significant effect (P<0.05). A share of Holstein genes and the ration which animals were fed had no effect (P>0.05) on variability of any of the examined traits, while the farm on which animals were raised had no effect (P>0.05) on MM, and year and age at first calving did not demonstrate (P>0.05) statistically significant effect on ML and PR. By applying the animal model, based on the use of kinship matrix which involved 3867 animals, by help of REML methodology following heritability coefficients were evaluated: ML h2= 0.25; MM h2= 0.40; PR h2= 0.37. Coefficients determined for genetic and phenotypic correlations indicated existence of complete and positive correlations between these traits the interval of values being from rg = 0.96 between ML and MM to rg = 1.00 between ML and PR.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2020-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.15567/mljekarstvo.2020.0203","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44483676","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-03-26DOI: 10.15567/MLJEKARSTVO.2020.0202
Selma Cvijetić, Luka Bashota, Zvonimir Šatalić
{"title":"Karakterizacija unosa kalcija među korisnicima domova za starije osobe u Zagrebu","authors":"Selma Cvijetić, Luka Bashota, Zvonimir Šatalić","doi":"10.15567/MLJEKARSTVO.2020.0202","DOIUrl":"https://doi.org/10.15567/MLJEKARSTVO.2020.0202","url":null,"abstract":"","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":"70 1","pages":"85-92"},"PeriodicalIF":1.2,"publicationDate":"2020-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.15567/MLJEKARSTVO.2020.0202","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67206561","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-03-26DOI: 10.15567/mljekarstvo.2020.0206
E. Sulejmani, M. Demiri
Four types of ice creams were manufactured using stevia (S), milk powder (PP), emulsifier (PS) and UHT whole milk (C), and were investigated for physical, chemical and sensory characteristics. The pH values of ice cream samples ranged from 5.82 to 6.62. The hardness values from textural analyses was around 3.40 and 598.61 N. The highest overrun ratio (29.27 %) was found in PP ice cream during the first week of storage. The substitution of sucrose by stevia powder led to a significant elevation of the hardness of ice cream.
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