Vliv vybraných prvků chovného prostředí dojnic na technologické vlastnosti jejich mléka =:Influence of selected breeding dairy elements on the technological properties of their milk /

The subject of this dissertation was the analysis of the influence of selected breeding dairy elements on the technological properties of their milk. The monitoring took place from October 2012 to October 2013 (53 weeks) for a total of six milk suppliers within the Vysočina Region. During the experiment, a total of 318 milk analyzes were analyzed in the Agricultural and Analytical Laboratory in Pribina Pribyslav and 172 sample analyzes in the CL (Central Laboratory) Buštěhrad. The breeding environment has been monitored continuously, in particular in stables and temperature and relative humidity outside the stables. The observed parameters of the breeding environment were the temperature in the stable, the outside temperature for comparison and the relative humidity. Milk suppliers were selected based on the breed dairy breed, dairy cradle and milking method. It has been shown that the milking method of dairy cows (milking parlors, cans and piping) had a statistically proven effect on milk constituents. The fat content was statistically significantly lower in case of milking in milking parlors than milking in pipes and hoses. The content of proteins and dry matter had the opposite trend, ie higher milking milking and lower milking content in cans and pipes. This fact was confirmed in the further analysis of the data, according to the conditions of the housing, when the same situation was repeated. The influence of the accommodation method on the temperature conditions in the stable was demonstrated, and the temperature at the stables was clearly higher, which ultimately had a significant impact on the cheese's curdiness and quality, as described above. The influence of the milking method on the microbial load of milk has been demonstrated. The lowest values were recorded during milking in the milking parlor, either CPM (total number of micro-organisms), number of coliform bacteria or SB (number of somatic cells

The Effect of Outside Air Temperature on Transportation Temperatures and Processing Quality of Cow’s Milk

The objective of this study was to assess the effect of outside air temperature on the transportation temperature and processing quality of cow’s milk. The data used in the analyses (208 bulk samples) were collected on four farms over a period of 52 consecutive weeks. The samples were grouped into four outside air temperature‑based groups, namely: below 1.0 °C; from 1.1 to 8.0 °C; from 8.1 to 15.0 °C; above 15.1 °C. Mean values of the observed characteristics were as follows: average outside air temperature 7.40 °C, milk temperature on dairy farms 5.19 °C (at collection) and milk temperature on arrival at the dairy factory 5.60 °C. The average duration of transport was 211 minutes, milk volume in the tanker 12,885 l, fat content 4.13 %, protein content 3.40 %, lactose content 4.89 %, casein content 2.97 %, titratable acidity 6.31 SH, active acidity 6.75 (pH), rennet coagulation time (RCT) 201 sec., curd class 1.11 (on five‑point scale) and 1.49 (on ten‑point scale). Increasing outside air temperature was closely correlated (p < 0.01) with an increase in milk temperature at the dairy factory (at delivery). A significant (p < 0.01) increased difference between the temperatures on the farm (at collection) and at delivery in the dairy factory was also recorded. The titratable acidity decreased and so did the curd class on the ten‑point scale. Milk temperature on the farm (at point of entering transportation tank) also increased significantly (p < 0.01) with outside air temperature. Other differences were not significant (p > 0.05). Findings of this study suggest that outside air temperature influences the properties and processing quality of the transported milk, even though the temperature differences of the milk itself ranged within the acceptable limits. It therefore stands to reason that, when the temperature of milk on load is close to the recommended temperature limits it can exceed this limit during transportation to the dairy factory and cause significant damage to the processing quality of the transported milk