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Změny ve složení a technologických vlastnostech kravského mléka v průběhu dojení
Vávrová, Růžena
The aim of this thesis was to analyze changes in the composition and technological properties of cow's milk during the milking. Part of the work was practical research on the farm and subsequent analyzes of milk samples obtained from four cows. Samples were taken during milking using a special cane that allowed the milk to be divided into four fractions. The 1st fraction was obtained at the beginning of milking, 2nd and 3rd during and 4th fraction at the end of milking. Average values of samples of milk were as follows: 1.72 kg quantity of milk, fat content 4.1 %, protein content 3.09 %, lactose 4.62 %, non-fat dry matter 8.41 %, ash 0.69 %, density 28.51 kg/l, 1.11 % water, the freezing point of -0.538 °C, rennet coagulation time 136.59 sec and 1.47 the quality of the curd. From the results of this research, I can say that the influence of the individual milk fraction has greatly influenced its quantity, fat content, density, water percentage and milk freezing point. For other monitored components, the effect was inconclusive. The individuality of the cow has a significant influence on the quantity of milk. The fact that the milk was obtained in summer or winter significantly affected fat, protein, lactose, non-fat dry matter, ash, density, water percentage and milk freezing point. The remaining monitored parameters have been implicitly affected.
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