Analiza faktora proizvodnje mleka na odabranim gazdinstvima Zlatiborskog okruga

This paper analyzes the main factors of milk production in dairy farms of Zlatibor region. Along with the analysis of breeds composition and genetic potential for milk production, proposal for improvements are presented. Influence of fodder on incidence of mastitis, seen through the direct influence of nutrient quality, and also through the influence of diet (along with the housing during the year), was analyzed. Simultaneously were analyzed housing systems, types of facilities, micro-climatic conditions and machinery equipment.U radu su analizirani glavni faktori proizvodnje mleka na gazdinstvima robnih proizvođača mleka Zlatiborskog okruga. Kod analize rasnog sastava i genetskog potencijala krava za proizvodnju mleka, dat je predlog za poboljšanje istog. Ishrana kao faktor, posmatrana je preko direktnog uticaja kvaliteta hraniva, a takođe i preko uticaja načina ishrane (zajedno sa načinom držanja životinja tokom cele godine) na učestalost pojave mastitisa. Uporedo su analizirani načini držanja, tipovi objekata, mikroklimatski uslovi i opremljenost mehanizacijom

Utjecaj autohtonih bakterija mliječne kiseline na proteolizu, mikrostrukturu i senzorska svojstva niskomasnih UF sireva tijekom zrenja

The influence of commercial bacteria Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris (cheese A) and combinations of autochthonous lactic acid bacteria (LAB) strains Lactobacillus paracasei ssp. paracasei 08, Lactococcus lactis ssp. cremoris 656, Lactococcus lactis ssp. lactis 653 (cheese B and C) on composition, proteolysis, microstructure and sensory properties of low fat cheeses during ripening was investigated. Low fat cast ultra-filtered (UF) cheeses were produced according to the defined production procedure by mixing UF milk protein powder, skim milk and cream. Significant influence of different LAB strains on composition, primary proteolysis and microstructure was not found. Cheeses made with autochthonous LAB showed a higher rate of secondary proteolysis, as well as higher flavour scores, and were more acceptable than control cheese.U radu je utvrđen utjecaj komercijalnih Lactococcus lactis ssp. lactis i Lactococcus lactis ssp. cremoris (sir A) i kombinacija autohtonih bakterija mliječne kiseline (BMK) Lactobacillus paracasei ssp. paracasei 08, Lactococcus lactis ssp. cremoris 656, Lactococcus lactis ssp. lactis 653 i (sir B i C) na sastav, proteolizu, mikrostrukturu i senzorska svojstva niskomasnih sireva tijekom zrenja. Niskomasni sirevi od ultrafiltriranog mlijeka (UF) proizvedeni su prema definiranom tehnološkom postupku proizvodnje miješanjem UF proteina mlijeka u prahu, obranog mlijeka i vrhnja. Nije utvrđen značajan utjecaj različitih BMK na sastav, primarnu proteolizu i mikrostrukturu. Sirevi sa autohtonim BMK odlikovali su se višim stupnjem sekundarne proteolize, kao i boljim senzorskim svojstvima u odnosu na kontrolni sir