Influence of Keeping and Milking of Cows on the Hygienic Quality of Milk

The quality and quantity of milk is significantly influenced by housing conditions, care and feeding of dairy animals. Hygienic correct milk can be obtained if the cows or other dairy cattle are kept in hygienic conditions. The aim of this study was to investigate the effect of housing conditions and milking of cows on the microbiological and chemical quality of milk. We examined six samples of bulk tank milk cows from 6 different farms from the Municipality of Podgorica, where cow milking is done by machines. Chemical parameters of milk - fat, protein, lactose, free fat dry matter and somatic cells were investigated on the device Combi-Foss (Foss Electric, Denmark), and the total number of bacteria on the appliance BactoScan. All obtained data were processed using modern variation statistics. Statistical parameters: mean value, standard deviation, maximum and minimum values, are calculated. In order to assess the hygienic conditions of keeping and milking of cows at these farms a certain building, microclimate and hygienic parameters were studied - by modified method of Hristov and Reljić (2009). Based on the established state, each test parameter is rated from 0 to 5 points. Average value of the fat content in bulk tank milk was 3.39 % - ranged from 2.92 % to 3.94 %, protein content 3.13% - ranged from 2.78 % to 3.65 %, lactose 4.27% - ranged from 4.14 % to 4.47%, the fat free dry substance 8.13 % - ranged from 7.75 % to 8.77 %. The value of the number of somatic cells in bulk tank milk at the first farm was 52000/mL, second 85000/mL, third 63000/mL, fourth 1920000/mL, fifth 1373000/mL and sixth 200000/mL. The total bacteria count in the bulk tank milk at the first farm amounted to 5000/mL, second 41000/mL, third 124000/mL, fourth 1002000/mL, fifth 467000/mL and sixth 31000/mL. Physical, microclimate and hygienic parameters of dairy cows housing are rated with good rating on farms 1, 2, 3, 4 and 6 and on the farm 5 with a sufficient rating. The fourth and fifth farms did not use disinfection of teats after milking and disinfection of milking machines. The fourth and fifth farm had significantly higher number of somatic cells in bulk tank milk. The fifth farm had significantly higher total number of bacteria/mL in bulk tank milk - compared to the number that is permitted under applicable regulations. This can be linked with inadequate building, microclimate and hygiene of cows and failing disinfection of the udder and milking machine after milking

The Effect of Supplementation on Selenium and Zinc Content in Blood and Milk of Dairy Cows

Milk is an important source of microelements for calves during the suckling period as well as in human nutrition. Concentration of trace elements in blood and their secretion via milk can significantly change depending on food intake and composition. Proper control of selenium and zinc content in blood and in milk can improve the status of these microelements, so that the occurrence of deficiency or excessive quantity due to their increased intake can be prevented. This paper presents the results of the study on the concentration of selenium and zinc in the blood and milk of diary cows whose rations have been supplemented by organic forms of selenium (0.2 mg/kg DM) and zinc (40 mg/kg DM) during the last ten days of dry period and early lactation. Supplemented cows in trial groups A and B achieved significatly higher concentrations of these microelements in blood (Se 186.70±8.50 µg/L vs. 118.80±7.05 µg/L), blood serum (Zn 1204.70±109.5 µg/L vs. 1095.40±130.2 µg/L) and milk (Se 57.30±8.05 vs. 21.30±4.60 µg/L; Zn 2893.90±120.15 µg/L vs. 1952.10±130.50 µg/L) on 60th day postpartum compared to non-supplemented control

Uporaba lokalnih sojeva bakterije Lactococcus lactis kao starter kultura u proizvodnji tradicionalnih crnogorskih sireva

The aim of this study is to characterise and examine the biochemical properties of 40 Lactococcus lactis strains isolated from indigenous Montenegrin dairy products in order to explore their potential to be used as starter cultures for producing typical Montenegrin cheese, such as ‘bijeli sir’, ‘masni sir’ and ‘njeguški sir’. Their safety regarding the production of biogenic amines, the presence of antimicrobial resistance and the antibacterial activity against relevant pathogens and spoilage microorganisms has also been tested. Based on the characterisation, all strains belong to L. lactis ssp. lactis. Out of these 40 strains, 23 displayed rapid acidification ability and proteolysis. However, none of the strains exhibited the ability of lipid degradation. Most of the strains were not associated with any health risk investigated. Summing up, a large percentage (27.5 %) of the tested strains showed good properties. These strains should be further examined for their possible application as specific starter cultures in the production of indigenous cheese in MontenegroSvrha je ovoga rada bila okarakterizirati i ispitati biokemijska svojstva 40 sojeva bakterije Lactococcus lactis, izoliranih iz autohtonih crnogorskih mliječnih proizvoda, te istražiti mogućnost njihove uporabe kao starter kultura u proizvodnji tipičnih crnogorskih sireva, kao što su bijeli sir, masni sir i njeguški sir. Također je ispitana sigurnost primjene tih sojeva, tj. sposobnost proizvodnje biogenih amina, antimikrobna rezistencija i sposobnost suzbijanja rasta važnih patogenih mikroorganizama i uzročnika kvarenja hrane. Karakterizacijom je utvrđeno da svih 40 sojeva pripadaju podvrsti L. lactis ssp. lactis. Njih 23 imala su sposobnost brzog zakiseljavanja i proteolize. Međutim, niti jedan soj nije pokazao sposobnost razgradnje lipida. Većina sojeva nije predstavljala nikakav rizik za zdravlje. Velik postotak sojeva (27,5 %) pokazao je dobra proizvodna svojstva, pa treba dodatno ispitati mogućnost njihove uporabe kao specifičnih starter kultura u proizvodnji autohtonih crnogorskih sireva

Quality of “urda” obtained after production of montenegrin semi-hard cheese

"Urda" cheese is one of the dairy products with a long tradition of production in mountainous areas in Montenegro. It is mainly used for its own use, fresh and unsalted, but can be kept for a longer period in “kaca” (vat) and consumed as a mature “urda”. Knowing the quality and technology of production of urda is significant regarding its nutritional and biological value, as well as in terms of its standardization, the preservation of traditional technology and the protection of geographic origin. Because of that, we examined the urda production technology in the artisanal conditions as well as the chemical composition of 14 urda samples from different production batches. Production of urda was done in a traditional manner with less modification. The results showed significant variations in the chemical composition of the tested samples. The mean value of dry matter content was 42.85%, fat content 21.74%, protein content 13.66%, salt content 2.67%, fat content in dry matter 50.77%, free fat dry matter content 21.11% and water content in free fat dry matter 49.67%. Due to significant statistical differences in the chemical parameters of investigated urda samples, it can be concluded that standardization of urda quality and technology has to be done

Lactococci of Local Origin as Potential Starter Cultures for Traditional Montenegrin Cheese Production

The aim of this study is to characterise and examine the biochemical properties of 40 Lactococcus lactis strains isolated from indigenous Montenegrin dairy products in order to explore their potential to be used as starter cultures for producing typical Montenegrin cheese, such as ‘bijeli sir’, ‘masni sir’ and ‘njeguški sir’. Their safety regarding the production of biogenic amines, the presence of antimicrobial resistance and the antibacterial activity against relevant pathogens and spoilage microorganisms has also been tested. Based on the characterisation, all strains belong to L. lactis ssp. lactis. Out of these 40 strains, 23 displayed rapid acidification ability and proteolysis. However, none of the strains exhibited the ability of lipid degradation. Most of the strains were not associated with any health risk investigated. Summing up, a large percentage (27.5 %) of the tested strains showed good properties. These strains should be further examined for their possible application as specific starter cultures in the production of indigenous cheese in Montenegr