Alpine and saanen goats milk yield and composition

Utjecaj redoslijeda laktacije na proizvodnju i sastav mlijeka koza alpina i sanske pasmine, držanih u istim uvjetima ishrane i njege praćen je za trajanja prve tri laktacije. Razlike dužine trajanja prve i druge laktacije nisu bile signifikantne (P> 0,05), a treća laktacija koza alpina pasmine bila je signifikantno kraća (239 dana) od treće laktacije sanskih koza (259 dana) - P<0,05. Koze alpina pasmine proizvele su u drugoj i trećoj laktaciji 18% i 37%, a koze sanske pasmine 23% mlijeka više nego u prvoj laktaciji. Prosječne količine masti i bjelančevina u mlijeku svih koza u sve tri laktacije bile su podjednake.The influence of lactation sequence on milk yield and composition of Alpine and Saanen goats, kept, fed and brought up in equal condition, was studied during first three lactations. The 3rd lactation of Alpine goats was significantly (P<0.05) shorter (239 days) than that of Saanen (259 days). Differences in lenght between the first and second lactation were not significant. Both breeds produced more milk during 2nd and 3rd lactation compared to the first - Alpine 18 and 37 per cent, Saanen 23 and 35 per cent resp. Average amounts of milk and protein in both breeds and during three lactations were roughly equal and their differences not significant

Production, composition and properties of goat\u27s milk

Godišnja proizvodnja kozjeg mlijeka u svijetu iznosi 12,3 milijuna tona i u razdoblju od 1992.-1999. ima trend najvećeg povećanja (+29,87%) u odnosu na kravlje i ovčje mlijeko. Potrošnja kozjeg mlijeka također je u porastu zbog terapeutske i visoke hranidbene vrijednosti. Sve veća potražnja mlijeka, te velike proizvodne mogućnosti koza, utjecale su na razvoj kozarstva i činjenicu da je proizvodnja i prerada kozjeg mlijeka važna djelatnost u mnogim dijelovima svijeta. U radu su navedeni čimbenici koji utječu na proizvodnju kozjeg mlijeka (pasmina, dužina laktacije, stadij i redoslijed laktacije). Obrađen je kemijski sastav mlijeka, pojedine fizikalne osobine, somatske stanice, tehnološke osobine mlijeka. Navedene su sličnosti i razlike između kozjeg i kravljeg mlijeka u pojedinim osobinama.Annual world production of goat\u27s milk, in the period from 1992 to 1999, was 12.3 mil. tons showing an increase (+29.87 %) in comparison with cow\u27s and sheep\u27s milk production. The goat\u27s milk consumption, due to its therapeutic and nutritive values, increases as well. The increased consumption as well as great goat\u27s potency had on influence on goat\u27s breeding increase. Furthermore goat\u27s milk production is very important activity in many parts of the world. In this paper the facts effecting goat\u27s milk production (breed, lactation period and lactation sequences) are presented. The chemical composition, physical properties, somatic cells technological characteristics of the milk are discussed. Similarities and differences between goat\u27s and cow\u27s milk are mentioned as well

The influence of breed and lactation number on goats lactation curve parameters

Istraživanje utjecaja pasmine i redoslijeda laktacije na pojavu vrha proizvodnje mlijeka, na vrijeme pojave vrha proizvodnje mlijeka i na perzistenciju, provedeno je s istim alpina i sanskim kozama tijekom prvih pet laktacija. Mliječnost je kontrolirana jednom na mjesec. Rezultati mjesečnih kontrola mliječnosti korigirani su na 50., 100., 150. i 200. dan laktacije, pri čemu se koristila nelinearna funkcija. Korekcija količine mlijeka provedena je jednadžbom Wood-a (1967). Vrijednosti vrha proizvodnje, vrijeme pojave vrha i perzistencije određivani su primjenom izračunatih vrijednosti parametara toka laktacije a, b i c, prema jednadžbi Wooda. Izračunate vrijednosti za svaku pojedinu pasminu i laktaciju statistički su analizirane linearnim modelom (Harvey, 1975). Među pasminama nisu ustanovljene značajne razlike u vrhu proizvodnje mlijeka i perzistenciji, dok su značajne razlike u vremenu pojave vrha ustanovljene samo u I. laktaciji. Redoslijed laktacije značajno je utjecao na vrijeme pojave vrha i na perzistenciju. Vrh proizvodnje mlijeka značajno se povećao s porastom redoslijeda laktacije sve do IV. jarenja.Research relative to the influence of breed and number of lactation, on milk yields peak, time of reaching peak yield and persistency, was carried out using the same Alpina and Saanen goats through the first five lactations. Milk production was controlled once a month. The results were corrected on the 50th, 100th, 150th and 200th day of lactation using a non-linear function. Milk yield\u27s correction was done using Wood\u27s equation (1967). Milk peak yield values, time of reaching milk peak yield and persistency were determined using calculated lactation parameter values a, b and c according to the Wood equation. Each breed\u27s calculated value and lactation was statistically analyzed using linear model (Harvey, 1975). Differences between milk yield peak and persistency as well as between breeds were not significant. Significant were differences within time of reaching milk yield peak during the first lactation. Lactation number influenced significantly time of reaching milk peak and persistency. Milk yield\u27s peak increased significantly with increased number of lactation up to the fourth kidding

Implementation of HACCP system in production of Paški cheese

Sustav analize opasnosti i kontrole kritičnih točaka (HACCP) u Republici Hrvatskoj od 31. srpnja 2006. godine zakonski je obvezan u svim subjektima koji posluju hranom. S time u skladu proizvođači mliječnih proizvoda, pa tako i registrirani proizvođači Paškog sira, moraju u svoje pogone implementirati HACCP sustav. Svrha ovog rada je prikazati uvođenje i primjenu HACCP sustava u relativno malom proizvodnom pogonu, u «Sireni - maloj sirani» u Kolanu na otoku Pagu. Stoga je najprije obrađena zakonska osnova u Hrvatskoj i u Europskoj uniji vezana uz implementaciju sustava HACCP. Zatim je opisan postupak certifikacije te preduvjetni programi koji su temelj uspješne implementacije HACCP sustava. Prikazana je primjena HACCP sustava u proizvodnji Paškog sira kroz dokumentaciju samog sustava te opisane analize opasnosti i određivanje kontrolnih kritičnih točaka kroz definirane proizvodne procese. Opisana je kontrola, nadzor i korektivne mjere za procese proizvodnje, te konačno i HACCP plan. Predočen je sustav standardnih sanitacijskih operativnih procedura (SSOP plan) u pogonu sirane te sustav sljedivosti i plan osposobljavanja djelatnika. Također su navedeni svi zapisi i potrebna dokumentacija u implementaciji sustava. Uvođenjem HACCP sustava u pogon «Sirene» poboljšana je opća higijena objekta, opreme i osoblja, a rizici od kontaminacije proizvoda su svedeni na minimum. Djelotvornom provedbom kontrolnih mjera i evidencije u zapisima, poboljšana je i kvaliteta proizvedenog Paškog sira.Since August 2006 all participants in Republic of Croatia dealing with the food have an obligation to introduce Hazard Analysis of Critical Control Point (HACCP) system. Therefore, all producers of dairy products, as well as registered producers of Paški cheese have to implement HACCP system in their facilities. The aim of this work is to describe implementation and use of HACCP system in «Sirena - mala sirana» which is a small-scale cheese factory situated in a place Kolan on the island of Pag. For this reason, EU and Croatian legislative related to HACCP system is firstly described. After that, procedure of certification is presented, as well as prerequisite programs of the system which are the base for successful implementation of the HACCP system. Furthermore, appliance of HACCP in Paški cheese production through system’s documentation is described. Flow diagram is presented, analysis of hazardous and determination of critical control points is described trough defined production processes. Next, control, monitoring and corrective measures for production processes are described. Finally, HACCP plan and Standard Sanitation Operative Procedures (SSOP) are presented. Besides that, traceability system and training plan are shown, as well as all required record lists and other documentation for HACCP system. With implementation of the HACCP system in «Sirena» cheese facility, general hygiene was improved as well as hygiene of equipment and personnel. Risk of product contamination is reduced to a minimum level. With effective management of control measures and records, quality of produced Paški cheese was also improved

Quality marks: protected denomination of origin (pdo), protected geographical indication (pgi) and traditional speciality guaranteed (tsg) as social and economic impact on the local cheese production

U lipnju 1993. Europska unija usvojila je Propis (No. 2081/92.), kojim su propisani kriteriji za dobivanje oznaka kvalitete: izvornost (PDO) i zemljopisno podrijetlo (PGI) poljoprivrednih proizvoda i kultura. Propisom EU (No. 1804/99.) proširena je zaštita i na proizvode garantiranog tradicionalnog specijaliteta (TSG) koji specifične karakteristike imaju zbog načina izrade ili tradicionalnog sastava, a neovisne su o određenom području. Zaštita specifičnih poljoprivrednih proizvoda oznakama izvornosti (PDO), zemljopisnog podrijetla (PGI) i garantiranog tradicijskog specijaliteta (TSG) dozvoljena je i zemljama koje nisu članice EU. Između zemalja EU Francuska, Italija, Španjolska i Grčka uspjele su zaštiti većinu svojih tradicionalnih sireva. Prema podatcima Europskog povjerenstva broj registriranih zaštićenih sireva s oznakom PDO je 128, a oznakom PGI 10 (Ba r jol l e i S y l va n de r , 2000.). Osim gospodarskih razloga, zaštitom sireva oznakama PDO, PGI ili TSG svaka zemlja ujedno zaštićuje socijalni, okolišni i kulturološki identitet određenog područja. Zakonom o oznakama zemljopisnog podrijetla proizvoda i usluga (N.N. 78/99.), koji je na snazi u Republici Hrvatskoj, mogu se zaštititi tradicionalno proizvedeni sirevi. Međutim, Hrvatska do sada nije zaštitila niti jedan sir na europskoj razini. Stoga, želi li Hrvatska istinski zaštiti posebnost svojih tradicionalnih sireva od nestanka i imitacija, sustav zaštite mora biti gotovo identičan propozicijama prihvaćenim od EU. Na osnovu iskustava drugih zemalja, cilj ovog rada je prikazati što je potrebno napraviti u nacionalnoj legislativi kako bi se uspostavio učinkovit sustav za zaštitu sireva prema EU Propisima 2081/92. i 1804/99.In July 1993, the European Community Regulation (EEC): Protected Denomination of Origin (PDO) and Protected Geographical Indication (PGI) No. 2081/92 came into force. This Regulation has set up the criteria, which are needed for protection of geographical indications and designations of origin for agricultural products and foodstuffs. The Regulation has been extended (Regulation EEC No. 1804/99) to the products, which specific features are due to a production method or traditional composition without any link with a particular area (TSG). According to the Regulation, countries outside the European Community have also been given an opportunity to formally recognise and to protect their own specific products under the concept of Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) and Traditional Speciality Guaranteed (TSG). Since then, among EU countries, France, Italy, Spain and Greece have succeeded to protect the highest number of their own traditional cheeses. The total number of PDO and PGI cheeses, registered by the European Committee, are 128 and 10 respectively (Ba r jo l l e and S y l va n de r , 2000). It is worth to stress that PDO/PGI/TSG policy is much more than economic success. This is a strategy that encourages a number of social, environmental and cultural benefits. Law on the protection of geographical indications of products and service (The Official Gazette 78/99) has been already adopted in Croatia. However, nothing has been done to protect cheeses under the Europeans requirements. In that respect, if Croatia really wants to protect their unique cheese varieties against the misuse and imitation, the framework of regulations has to be very close to the proposition adopted by the EU. This report is based on the experience of other countries in the implementation of the concept of the legislation necessity to develop an effective system of cheese protection under EU Regulations 2081/92 and 1804/1999

Production, composition and properties of sheep\u27s milk

Proizvodnja ovčjeg i kozjeg mlijeka u svijetu procjenjuje se na 20,6 milijuna tona, od toga na ovčje mlijeko otpada 8,3 milijuna tona. Najveći proizvođači ovčjeg mlijeka u svijetu su: Azija, Europa i Afrika. U Hrvatskoj je 1998. godine bilo 426.000 ovaca, od toga je 12% pod selekcijskim obuhvatom. Uglavnom prevladavaju domaće pasmine ovaca (dalmatinska pramenka, paška ovca, creska ovca, lička pramenka...). Ovce se uzgajaju u prvom redu radi mesa ali i radi mlijeka koje se prerađuje u sireve od kojih je najpoznatiji Paški sir Iako je ovčarstvo u Hrvatskoj još uvijek dobrim dijelom ekstenzivno, poduzimaju se odgovarajuće mjere i stvaraju uvjeti za njegovo unapređenje. U radu su navedeni čimbenici koji utječu na količinu i sastav mlijeka. Istaknute su osnovne značajke kemijskog sastava, fizikalnih i tehnoloških osobina, te broja somatskih stanica. Navedene su sličnosti i razlike između ovčjeg i kravljeg mlijeka.World production of goat\u27s and sheep\u27s milk is estimated to be 20.6 million tons, of which sheep\u27s milk mohes 8.3 million tons. World\u27s leading sheep milk producers are Asia, Europe and Africa. In 1998 the population of sheep\u27s in Croatia was 426000 of which 12% was under selection. Predominant breeds are domestic ones (Dalmatian Pramenka, sheeeps from islands Pag and Cres as well as Pramenka from Lika\u27s area). Sheep\u27s are, in the first place, kept for meat production and less for milk or cheese production among which cheese from island Pag is the most popular one. Although sheep production in Croatia is more of an extensive nature, appropriate measures have been taken to create the conditions for its improvement. This paper is dealing with factors affecting the milk yield and its composition. Basic characteristics of chemical composition, physical and technological properties as well as the number of somatic cells are pointed out. Similarities and differences between cow\u27s and sheep\u27s milk are described

Pregled novih spoznaja u kemiji mlijeka

Advances in milk chemistry analytics are in a continuous development for more than one century. Recently, more sophisticated analytical methods became available for a routine performance in the laboratory. On the other hand, some of the methods routinely performed in the laboratory became available for the analyses performed at farm level. Overall, the amount and the resolution of data acquired on daily bases today, enables timely monitoring in the dairy production process. Determining the individual components of milk and dairy products in the laboratory can be accomplished using reference methods, or by using routine methods, which are calibrated using the results of the reference methods. Advanced laboratory analysis of milk and dairy products include sophisticated analytical techniques and equipment such as centrifugation, electrophoresis, chromatography, electron microscopy, dynamic light scattering, neutron and X-ray scattering, rheology, mass spectrometry and proteomic approach, all summarized in this review. Additionally, a synopsis of the methods available in laboratory analytical approach of milk components (protein, fat, lactose, minerals and vitamins) and recent on-farm analytical methods using sensor technology is provided.Tijekom dvadeset i prvog stoljeća nove spoznaje u istraživanju kemijskog sastava I kvalitete mlijeka su kontinuirane. U zadnjih nekoliko godina istraživanja koja su se obavljala u laboratoriju postaju puno detaljnija i sofisticirana, dok dio rutinskih laboratorijskih analiza postaje moguć na farmama. Laboratorijske analitičke metode za određivanje komponenti mlijeka i mliječnih proizvoda mogu biti referentne ili rutinske koje su kalibrirane uz pomoć referentnih metoda. Nove analitičke metode u laboratorijskoj analitici uključuju opremu za elektroforezu, kromatografiju, određivanje aminokiselinskih sekvenci, elektronsku mikroskopiju, DLS-metoda (metoda dinamičkog rasipanja svjetlosti), neutronsko i radioaktivno zračenje, reologija, masenu spektrometriju i proteomske analize koje su detaljno objašnjene u ovom preglednom radu. Pregledni rad opisuje analitičke metode analize sastava mlijeka u laboratoriju (bjelančevine, mliječnu mast, laktozu, minerale i vitamine), te analitičke metode na farmi koje koriste senzorsku tehnologiju

Variation in protein content of pasteurized milk during the period 1974 to 1989

U razdoblju od godine 1974. do 1989. kolebale su količine bjelančevina u 2034 uzorka pasteriziranog mlijeka, prikupljenih na zagrebačkom, tržištu, od 2,65% do 3,25%, a mjesečni prosjeci od 2,908% do 3,026%. Razlike mjesečnih prosjeka bile su većinom signifikantne. Najmanji je mjesečni prosjek određen u kolovozu, a najveći u studenom. U namjeri da se poboljša sastav mlijeka predlaže se proširenje kontrole muznosti i na određivanje količine bjelančevina, te formiranje cijene mlijeku i na temelju podataka o količini bjelančevina.Monthly average of total protein content in 2034 commercial samples of pasteurized milk, during the period 1974 to 1989, varied from 2.908 to 3.026 per cent, and data of individual samples from 2.65 to 3.25 per cent. Differences in monthly average of total protein contents were mostly significant. Highest seasonal results occur in November, lowest in August. Introduction of protein testing in individual cow testing and including protein in milk price calculation is suggested on purpose to improve the protein content in milk

The importance of antibiotic residues presence detection in milk

Antibiotički ostatci najčešće su prisutne inhibitorne tvari u mlijeku koje nepovoljno djeluju na ljudsko zdravlje, tehnološka svojstva i kakvoću mlijeka i mliječnih proizvoda. Zbog zaštite potrošača i osiguranja proizvodnje visoko kvalitetnog mlijeka Europska unija (EU) je propisom 2377/ 90. utvrdila gornju dopuštenu granicu za antibiotičke ostatke u mlijeku. Premda ostatci antibiotika u mlijeku mogu biti posljedica liječenja od bilo koje bolesti, oni su kod muznih životinja najčešće prisutni u mlijeku nakon liječenja upale vimena. Cilj ovog rada bio je upozoriti na obvezu sustavne kontrole prisutnosti antibiotičkih ostataka u mlijeku budući da su mlijeko i mliječni proizvodi značajni u prehrani ljudi. U radu su opisane različite skupine antibiotika, mehanizam njihova djelovanja, pogreške koje nastaju u proizvodnji mliječnih proizvoda i metode za njihovo dokazivanje.Antibiotic residues are the most present inhibitory substances in milk having undesirable effect on human health, technological characteristics and the quality of milk and dairy products. In order to protect consumer\u27s health and to ensure high quality milk production, European Union (EU) regulation 2377/90 sets a maximum permitted levels for antibiotic residues in milk. Although the presence of antibiotic residues in milk can be due to animal diseases treatment, and in the case of milking animals, they are mostly present after mastitis treatment. The aim of this work is to stress the importance of the continuous control on antibiotic residues presence in milk, due to the role that milk and dairy products have in human nutrition. In this paper, different groups of antibiotics, mechanisms of theirs action, mistakes occurring in dairy products manufacture as well as the methods for theirs detection are described

Somatic cells in goat milk

Broj somatskih stanica u neinficiranom kozjem mlijeku veći je u odnosu na broj u mlijeku neinficiranih krava. Prema literaturnim podacima, njihov broj u kozjem mlijeku mote biti veći od 1x106/ml. Pasmina, stado, stadij i redoslijed laktacije, sezona utječu na povećanje broja somatskih stanica u mlijeku, no glavni razlog je apokrini tip sekrecije mlijeka. Zbog toga se za utvrđivanje somatskih stanica u kozjem mlijeku ne mogu u potpunosti koristiti metode koje se koriste za kravlje mlijeko niti prihvatiti granična vrijednost od 400000 SS/ml. Mogu se koristiti samo metode specifične za stanice s DNA i one koje razlikuju stanice nukleotida od citoplazmatskih čestica. Veličina povećanja somatskih stanica u kozjem mlijeku iznad fiziološke razine uvjetovana je uzročnikom mastitisa. Dijagnoza subkliničkog mastitisa u koza provodi se izolacijom patogenih mikroorganizama iz mlijeka.Somatic cell counts in milk of uninfected goats is much higher then in milk of uninfected cows. Considering literature, number should be higher than 1x106/ml. Breed, herd, stage and number of lactation, season are found to affect higher cell numbers. But, major reason for that is apocrine type of milk secretion, that results in a high number of round cytoplasmic particles and epithelial cells in milk. Due to, methods routinely used for estimating SSC and the treshold value (400000 cells/ml), could not be applied accurately to goat milk. Therefore, only counting methods specific for DNA should be employed for estimating SCC in goat milk. Increase of SCC in goat milk upper fiziological level is also influenced by pathogenic organisms. Diagnosis of subclinical goat mastitis should be based primarily on isolation of organisms from milk