Some observations about the inhibition of the acid-lactic fermentation in the dairy production

U novije vrijeme proizvodnja i potrošnja kiselog mlijeka i ostalih fermentiranih proizvoda je porasla kako u našoj tako i u drugim zemljama. Usporedo s porastom potrošnje raste i potreba tržišta za visokokvalitetnim fermentiranim proizvodima, uopće.Great quantities of milk with irregular fermentation in march (67.1%), show that decreased biogenic value, which is greater in this period for acid-lactic bacteries, has affected fermentative activity S. thermophilus and L. bulgaricus. Results of examinating inhibition of lactic acid fermentation in production show that the cause of inhibited fermentation of sour milk may be the food of cows by moldy hay and milk of cows treated by antibiotics. On the base of degenerative changes S. thermophilus and L. bu1garicus after incubation of 3 hours, there can be determined the causes of soft and unstable consistency and of delayed fermentation process or absence of coagulation

Some specificities of the quality of raw milk for the production of UHT sterilized milk

U radu su izneseni osnovni faktori kvalitete sirovog mlijeka za proizvodnju UHT steriliziranog mlijeka. Prikazana je kvaliteta sirovog mlijeka s područja koje je odabrano i na kome se poduzimaju određeni zahvati za obezbjeđenje kvalitetnog mlijeka za UHT obradu. Istaknuta je potreba većeg angažiranja svih učesnika na obezbjeđenju besprijekorne higijene u proizvodnji, na pravilnom hlađenju i na što bržoj dopremi mlijeka mi preradu.The paper deals with the basic factors of quality of raw milk for the production of UHT sterilized milk. We have shown the quality of raw milk from, the selected region where certain measures are taken to provide good quality of milk for UHT treatment. It is necessary that everyone involved in the chain of milk production strives for maximum hygiene - in production, cooling and delivery to the dairy as soon as possible

Effect of raw milk quality on yoghurt fermentation

Kiselo mlijeko je od davnina bilo važna životna namirnica narodima naseljenim na Balkanskom poluotoku. Paralelno sa porastom potrošnje kiselog mlijeka odnosno čvrstog jogurta iz godine u godinu, raste i potreba tržišta za što kvalitetnijim proizvodom. Razumije se da kvalitetan jogurt mora da ima i jednu ujednačenost u karakterističnom ukusu, aromi, konzistenciji, roku upotrebe i dr. Međutim, česta je pojava da čvrsti jogurt nema odgovarajuću kvalitetu naročito u onim periodima kada je potražnja za ovim proizvodom najveća. Razloga za nekvalitetan jogurt može biti više.On the basis of tests conducted and results received, the following can be concluded: Milk from different suppliers has a different value for the production of yoghurt; Milk with a high dry matter content (13,69 %) had the most intensive souring process and glassy curdles of high viscosity, without whey separation; Milk with a high number of contaminants had a slow souring process, curdles that were not firm enough, and a slightly bitter taste; Adding skimmed milk powder for the purpose of increasing the dry matter content had the effect of increasing the souring intensity and getting curdles of a better viscosity, proportional to the quantity of powder added; Statistical data confirm the evaluation on the influence of milk from different suppliers as well as milk with different concentrations of skimmed milk powder and indicate significant differences between various treatments as well as within treatments applied

Small dairy plants

Analizirano je osam odabranih modela sa nekoliko varijanata malih industrijskih mljekarskih pogona, a sa gledišta optimalnih tehnoloških rješenja, asortimana proizvoda i potrebnih financijskih sredstava. Analiza pokazuje da su najuspješniji mali, specijalizirani pogoni. Stoga su razmatrani pogoni sa raznim kombinacijama konzumnih proizvoda, kao što su konzumna mlijeka i kiselo-mliječni proizvodi te male sirane, mala odjeljenja za topljenje sireva, kao i mala sladoledara. U radu su navedena potrebna financijska sredstva za nabavku tehnološke opreme i opreme za hladnjače za odabrane modele pogona.Eight models of small commercial dairy plants were designed and analyzed with respect to the product varieties, processing optimization, and investments. Following plant types were analyzed and investments for processing and refrigeration equipment estimated (in DM currency): 1. Container type milk plant, capacity up to 3000 L/d, pasteurized liquid milk, two options: (a) The plant including the processes: milk reception, pasteurization, packaging and cold storage. Estimates: DM 258,706, (b) The same plant as under (a) but extended incorporating two additional processes: milk separation and homogenization. Estimates: DM 415,032; 2. Base type milk plant, capacity up to 4500 1/d, can include following combination of final products: (a) Pasteurized liquid milk. Estimates: DM 680,654, (b) Pasteurized liquid milk and yoghurt. Estimates: DM 809,550, (c) Pasteurized liquid milk, yoghurt and butter Estimates: DM 927,995, (d) Fresh cream cheese and semi-hard cheese type. Estimates: DM 408,392; 3. Base type milk plant, capacity 12000 L/d, mainly production of liquid milk, yoghurt and butter. Estimates: DM 1,241,820; 4. Cheese plant, 3000 L/d milk for semi-hard cheese. Estimates: DM 346,153; 5. Cheese plant, 3000 L/d milk for quarg or white brined cheese. Estimates: DM 216,346; 6. Processed cheese plant, 1000 kg/d processed cheese. Estimates: DM 250,00; 7. Ice-cream plant, dairy ice-cream in cones capacity up to 2240 kg/d. A compact small commercial ice-cream plant including a hardening room (-35 °C). Estimates: DM 1,166,018; 8. UF-feta cheese plant, ultrafiltration (UF) of milk for feta cheese making, capacity 2500 L/d. Estimates: DM 143.869

The influence of milk, additives and technology on the chemical composition and sensory properties of Trapist cheese

U radu je prikazana pokusna proizvodnja sira Trapista u zrenjaninskoj mljekari “Mlekoprodukt”. Upotrijebljeno je mlijeko proizvedeno na farmi “Agroklek”, a sir Trapist proizveden je uobičajenom tehnologijom. Pokus se sastojao u primjeni dviju vrsta mezofilne mljekarske kulture i dviju vrsta sirila (animalnoga i mikrobnog). Dobiveni sir dozrijevao je na dva načina - premazan zaštitnim premazom i zapakiran vakuumski u foliju. Kemijski sastav sira utvrđivan je 60. i 90. dana zrenja, nakon čega je senzorno ocijenjen. Analitički je utvrđeno da su vrijednosti sadržaja suhe tvari sira, masti, pepela, bjelančevina, ukupnog dušika, topljivog dušika, netopljivog dušika, pH-vrijednosti i koeficijent zrelosti kod sireva sa zaštitnim premazom kore više u odnosu na sireve koji su dozrijevali u foliji. Isto tako, utvrđeno je da su vrijednosti sadržaja masti u suhoj tvari sira, vode u bezmasnoj tvari, laktoze, kuhinjske soli, kalcija i titracijske kiselosti kod sireva sa zaštitnim premazom kore niže u odnosu na sireve koji su dozrijevali u foliji. Najvišu ocjenu kvalitete postigao je sir Trapist proizveden mljekarskom kulturom FD-DVS CH-N 11 (CHR HANSEN, Danska) i animalnim sirilom Caglificio Clerici (Italija). Sirevi s korom zaštićenom premazom u odnosu na sireve koji su zapakirani u foliju pokazali su se boljim rješenjem s aspekta senzorne ocjene.The paper describes the Trapist cheese production trials in the “Mlekoprodukt” Dairy in Zrenjanin, Serbia. The cheese-making milk was produced on the “Agroklek” Dairy Farm, and Trapist cheese was manufactured using Trapist technology. In the trials two types of mesophilic starter culture and two types of rennet (animal and microbial) were used. The obtained cheese underwent two different ripening processes: with applied protective coating, and in a vacuum foil. The cheese chemical composition was analysed after 60 and 90 days of ripening. After that its sensory characteristics were also evaluated. The cheese analysis established that dry matter content - fat, ash, protein, total nitrogen, soluble and insoluble nitrogen, pH value, and coefficient of ripening in cheese with protective coating were higher when compared with the cheese packed in a vacuum foil during ripening. The analysis also established that the content of fat in dry matter in cheese, and the contents of water in fat-free matter, sodium-chloride, calcium, and acid based titration for the cheese with the applied protective coating were lower when compared with the relevant contents in cheeses in a vacuum foil during ripening. Trapist cheese manufactured using the FD-DVS CH-N 11 (CHR HANSEN, Denmark) starter culture, and Caglificio Clerici (Italy) animal rennet, achieved the highest quality grade. The cheeses with the applied protective coating had better sensory properties when compared with cheeses packed in a vacuum foil

Production, composition and characteristics of organic hard cheese

Organic cheeses are value added products that provide small dairy farmers with a viable source of income and has the potential to revitalize farms, provide new jobs, and develop new cheese varieties with unique flavours for consumers to experience. Production of hard organic cheese must comply with organic standards and regulations of organic production. Whole organic milk that does not contain residues of pesticides, hormones and antibiotics represents a quality raw material for hard organic cheese with added value. Together with the existing, producers develop and create new technologies and new branded products which are more original and recognizable. The goal of any technology is obtaining technologically reproducible protocol and constant uniform quality of the cheese with desired properties. In this paper some variables which influence quality of organic hard cheese were investigated. Tested samples of hard organic cheese from different production time showed consistent quality and obtained parameters followed the standards of full-fat hard cheeses

Neka zapažanja o industrijskoj proizvodnji mezofilnog kiselog mlijeka

Proizvodnja mezofilnog kiselog mlijeka u obliku samokisa predstavlja jedan od tradicionalnih kiselo mliječnih proizvoda u Bosni, kao i u mnogim drugim krajevima naše zemlje i svijeta. Nasuprot tome industrijska proizvodnja ovog proizvoda u našoj zemlji je još uvijek ograničena. Naime, industrijska proizvodnja fermentiranih mlijeka uglavnom je bazirana na jogurtu

Frekvencija genotipova β-laktoglobulina, κ-kazeina i transferina u holštajn-frizijskih mliječnih goveda u Srbiji

The study included 765 Holstein cow for determining of β-lactoglobulin genotypes, 420 cows for determining κ-casein genotypes and 252 cows for determining transferrin genotypes, daughters of 18 sires. Among 765 cows, 172 were of the β-LG AA genotype, 448 were of genotype AB, and 145 were of BB genotype. The frequencies of genotypes AA, AB and BB were 0.23, 0.58 and 0.19, respectively. The frequency of alleles A and B, which was derived from the frequency of genotypes, was 0.52 for allele A and 0.48 for allele B. Among 420 cows, 105 were of the κ-casein AA genotype, 219 were of genotype AB, and 96 were of BB genotype. The frequencies of genotypes AA, AB and BB were 0.25, 0.52 and 0.23, respectively. The frequency of alleles A and B, which derived from the frequency of genotypes, was 0.51 for allele A and 0.49 for allele B. Among 249 cows, was identified 9 different genotypes of transferrin, 72 were of the Tf AD2 genotype, 50 were of genotype D1D2, 42 were of genotype D2D2, 28 were of genotype AD1, 20 were of genotype AA, 17 were of genotype D2E, 10 were of genotype AE and less than ten were of genotype D1D2 and D1E.The frequency of alleles A, D1, D2 and E, which was derived from the frequency of genotypes, was 0.30 for allele A, 0.19 for allele D1, 0.45 for allele D2 and 0.06 for allele E. In the studied population of Holstein Friesian dairy cattle in Serbia, a significant number of heterozygous individual and population variability were found. The large variability gives us the opportunity for further selection, favoring the genotype cows depending on the desired properties of milk (milk yield, content of milk fat and proteins) for further technological processing of milk. According to previous studies, it is obvious, that heterozygous cow tended to have a better production performance than the homozygous cows. This genetic information of polymorphic gene could be useful in marker assisted selection to improve production performance.Istraživanjem je obuhvaćeno 765 holštajn krava za određivanje genotipova β-laktoglobulina, 420 krava za određivanje κ-kazeinskih genotipova i 252 krave za utvrđivanje genotipova transferina, koje su kćeri 18 bikova. Od 765 krava, 172 su bile AA, 448 bile su AB i 145 krava je bilo BB β-laktoglobulinskog genotipa. Frekvencija genotipova AA bila je 0,23, AB 0,58 i BB genotipova svega 0,19. Frekvencije alela A i B, koje potječu od frekvencije genotipova, za alel A je iznosila 0,52 i za alel B 0,48. Od 420 krava, 105 je bilo AA, 219 AB i 96 BB κ-kazeinskog genotipa. Frekvencija genotipova AA, AB i BB varirala je u granicama 0,25, 0,52 i 0,23. Također, frekvencije alela A i B, koje proizlaze iz frekvencije genotipova, iznosio je 0,51 za alel A i 0,49 za alel B. Kod 249 krava, identificirano je 9 različitih genotipova transferina: 72 su bili AD2 Tf genotipa, 50 D1D2 Tf genotipa, 42 D2D2 Tf genotipa, 28 AD1 Tf genotipa, 20 AA Tf genotipa, 17 D2E Tf genotipa, 10 AE Tf genotipa i manje od deset krava bilo je D1D2 i D1E Tf genotipa. Tri Tf genotipa (AA, D1D1 i D2D2) bili su homozigoti a preostalih šest (Tf AD1, AD2, AE, D1D2, D1E, D2E) heterozigoti. Frekvencija alela A, D1, D2 i E, koji potječu od frekvencije genotipova, bila je 0,30 za alel A, 0,19 za alel D1, 0,45 za alel D2 i 0,06 za E alel. U istraženoj populaciji holštajn-frizijskih krava u Srbiji, utvrđen je značajan broj heterozigotnih individua, odnosno izražena je varijabilnost populacije. Velika varijabilnost daje nam mogućnost daljnje i efikasnije selekcije, favorizirajući one genotipove krava ovisno o postavljenim ciljevima, odnosno željenim osobinama mlijeka (količina mlijeka, sadržaj mliječne masti i proteina) za daljnju tehnološku obradu mlijeka. U literaturi je poznato da heterozigotne krave imaju bolje proizvodne performanse nego homozigotne. Ovakve genetske informacije o polimorfizmu gena mogu biti korištene i u marker asistiranoj selekciji za poboljšanje proizvodnih osobina krava

Frekvencija genotipova β-laktoglobulina, κ-kazeina i transferina u holštajn-frizijskih mliječnih goveda u Srbiji

The study included 765 Holstein cow for determining of β-lactoglobulin genotypes, 420 cows for determining κ-casein genotypes and 252 cows for determining transferrin genotypes, daughters of 18 sires. Among 765 cows, 172 were of the β-LG AA genotype, 448 were of genotype AB, and 145 were of BB genotype. The frequencies of genotypes AA, AB and BB were 0.23, 0.58 and 0.19, respectively. The frequency of alleles A and B, which was derived from the frequency of genotypes, was 0.52 for allele A and 0.48 for allele B. Among 420 cows, 105 were of the κ-casein AA genotype, 219 were of genotype AB, and 96 were of BB genotype. The frequencies of genotypes AA, AB and BB were 0.25, 0.52 and 0.23, respectively. The frequency of alleles A and B, which derived from the frequency of genotypes, was 0.51 for allele A and 0.49 for allele B. Among 249 cows, was identified 9 different genotypes of transferrin, 72 were of the Tf AD2 genotype, 50 were of genotype D1D2, 42 were of genotype D2D2, 28 were of genotype AD1, 20 were of genotype AA, 17 were of genotype D2E, 10 were of genotype AE and less than ten were of genotype D1D2 and D1E.The frequency of alleles A, D1, D2 and E, which was derived from the frequency of genotypes, was 0.30 for allele A, 0.19 for allele D1, 0.45 for allele D2 and 0.06 for allele E. In the studied population of Holstein Friesian dairy cattle in Serbia, a significant number of heterozygous individual and population variability were found. The large variability gives us the opportunity for further selection, favoring the genotype cows depending on the desired properties of milk (milk yield, content of milk fat and proteins) for further technological processing of milk. According to previous studies, it is obvious, that heterozygous cow tended to have a better production performance than the homozygous cows. This genetic information of polymorphic gene could be useful in marker assisted selection to improve production performance.Istraživanjem je obuhvaćeno 765 holštajn krava za određivanje genotipova β-laktoglobulina, 420 krava za određivanje κ-kazeinskih genotipova i 252 krave za utvrđivanje genotipova transferina, koje su kćeri 18 bikova. Od 765 krava, 172 su bile AA, 448 bile su AB i 145 krava je bilo BB β-laktoglobulinskog genotipa. Frekvencija genotipova AA bila je 0,23, AB 0,58 i BB genotipova svega 0,19. Frekvencije alela A i B, koje potječu od frekvencije genotipova, za alel A je iznosila 0,52 i za alel B 0,48. Od 420 krava, 105 je bilo AA, 219 AB i 96 BB κ-kazeinskog genotipa. Frekvencija genotipova AA, AB i BB varirala je u granicama 0,25, 0,52 i 0,23. Također, frekvencije alela A i B, koje proizlaze iz frekvencije genotipova, iznosio je 0,51 za alel A i 0,49 za alel B. Kod 249 krava, identificirano je 9 različitih genotipova transferina: 72 su bili AD2 Tf genotipa, 50 D1D2 Tf genotipa, 42 D2D2 Tf genotipa, 28 AD1 Tf genotipa, 20 AA Tf genotipa, 17 D2E Tf genotipa, 10 AE Tf genotipa i manje od deset krava bilo je D1D2 i D1E Tf genotipa. Tri Tf genotipa (AA, D1D1 i D2D2) bili su homozigoti a preostalih šest (Tf AD1, AD2, AE, D1D2, D1E, D2E) heterozigoti. Frekvencija alela A, D1, D2 i E, koji potječu od frekvencije genotipova, bila je 0,30 za alel A, 0,19 za alel D1, 0,45 za alel D2 i 0,06 za E alel. U istraženoj populaciji holštajn-frizijskih krava u Srbiji, utvrđen je značajan broj heterozigotnih individua, odnosno izražena je varijabilnost populacije. Velika varijabilnost daje nam mogućnost daljnje i efikasnije selekcije, favorizirajući one genotipove krava ovisno o postavljenim ciljevima, odnosno željenim osobinama mlijeka (količina mlijeka, sadržaj mliječne masti i proteina) za daljnju tehnološku obradu mlijeka. U literaturi je poznato da heterozigotne krave imaju bolje proizvodne performanse nego homozigotne. Ovakve genetske informacije o polimorfizmu gena mogu biti korištene i u marker asistiranoj selekciji za poboljšanje proizvodnih osobina krava

Efekat organske proizvodnje mleka na neke parametre kvaliteta mleka

In recent years there is growing interest of consumers for the consumption of organic milk, because of its favorable content of fatty acids that has a positive effect on human health. The aim of this study was to examine the content of fatty acids, vitamins A, C and α - tocopherol in milk which was obtained in different production systems, organic and conventional. The samples of conventional and organic milk were collected from farms located in Vojvodina, throughout all seasons. The prepared samples were analyzed using gas chromatography with mass spectrometry and high - performance liquid chromatography. The results proved that the milk produced in accordance with the principles of organic production had a higher content of polyunsaturated and omega-3 fatty acids compared with conventional milk (p lt 0.01) during the whole examination period, while the greatest differences were perceived in the pasture season. Also, organic milk had a higher content of vitamins A, C and α - tocopherol compared with the conventionally produced milk, although there was no statistically significant difference.Poslednjih godina raste interes potrošača za konzumiranje organskog mleka, zbog povoljnijeg sadržaja masnih kiselina koje imaju pozitivan efekat na zdravlje ljudi. Cilj ovog rada je bio da se ispita sadržaj masnih kiselina, vitamina A, C i α-tokoferola u mleku koje je dobijeno u različitim sistemima proizvodnje, organskom i konvencionalnom. Uzorci konvencionalnog i organskog mleka sakupljani su na farmama u Vojvodini tokom čitave godine. Analiza uzoraka je vršena primenom metoda gasne hromatografije i tečne hromatografije. Rezultati su pokazali da je mleko proizvedeno po principima organske proizvodnje tokom celog perioda praćenja imalo veći sadržaj polinezasićenih i omega-3 masnih kiselina u odnosu na konvencionalno mleko (p lt 0,01), s tim što su najveće razlike bile u sezoni paše. Sadržaj vitamina A, C i α -tokoferola bio je veći u organskom mleku od sadržaja u mleku iz konvencionalne proizvodnje, mada nije utvrđena statistička značajnost ovih razlika