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Vyhodnocení úrovně mléčné užitkovosti v chovu koz na farmě Bílsko
MAJTÁNOVÁ, Lenka
The aim of the thesis is to evaluate milk production levels of goats on the ecological farm Bílsko. The thesis analysed selected factors influencing goat milk production, especially the quality and quantity of feed and the age composition of herds. In order to assess the milk production, a data set from the primary breeding records from 2012 to 2016 was used. The milk production on the farm increased at that time. The milk production reached 417 kg in 2012 and then 437 kg in 2013, 555 kg in 2014, 633 kg in 2015 and 648 kg in 2016. The thesis also evaluates the content of milk constituents, that is fat, protein and lactose. In 2012 the milk consisted of 3.88% fat, 13% protein and 4.4% lactose. In 2013 it contained 3.29% fat, 3.23% protein and 4.4% lactose. In 2014 the milk contained 3.26% fat, 3.17% protein and 4.4% lactose. In 2015 the fat content decreased to 2.79% and the protein content decreased to 2.98% while lactose reached 4.5%. In 2016 the fat content again decreased to 2.53% and the protein content decreased to 2.83% while lactose increased to 4.71%. The milk production results in the selected herd were compared with national data. Based on the obtained data, the conclusion provides measures that would increase the milk production. These include mainly reducing the number of goats, removing old goats from breeding and improving feed rations.
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Vyhodnocení mléčné užitkovosti vybraného chovu koz
KRAPKOVÁ, Adéla
The aim of this diploma thesis is to asses the effect of various factors on the milk production and its content in regard to goat's milk in the years 2015 to 2017. The evaluation was conducted on goat farm Richmond Stars in Chotětov. The farm currently accommodates 31 goats of the white shorthaired breed. They are still opting for the one rectangular space solution. The feeds consist of bulk fodder, silage, hay and grass (pasture during summer). The feed composure is the same throughout the whole year. The water supply system consists of water containers with manual refill. The goats are divided into groups based on their age. Milking takes place twice a day. The data on milk production was processed using Microsoft Excel and Statistica. When comparing the overall milk productivity with the average of Czech Republic, there were statistically significant differences found in the fat content in the year 2016, in the protein content in years 2015, 2016 and 2017, in the lactose content in the year 2015. In all cases, the Richmond Stars farm was the one with better score. Other results were evaluated as inconclusive and therefore no statistically significant difference was found. When considering the impact of the goat's age on the milk productivity and the goat's milk content, there was a statistically conclusive impact in the productivity (milking) itself as well as in the fat content. When observing the impact of the father-line on the productivity level and the milk content, there was a statistically conclusive result only in the fat content. When evaluating the impact of the period of birth on the milk productivity and milk content, there was a statistically conclusive impact on the fat and lactose content. All other results, specifically the productivity (milking), were evaluated as inconclusive and therefore were not statistically significant for the purpose of evaluation of the milk productivity characteristics.
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Fatty acid composition of caprine milk and milk products
PECOVÁ, Lenka
Changes occur in milk during the technological processing of raw milk, which also affect the properties of milk fat. Dairy products may have different properties compared to the raw milk. Chemical and microbial processes can alter the presence and distribution of individual fatty acids and thus influence the nutritional value of the product. The aim of this thesis was to assess the presence of fatty acids in milk fat of goat milk and to evaluate differences in the spectrum of fatty acids in goat milk and yoghurt produced from it.
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Characterization of goat milk
Pospíchalová, Alžběta ; Burdějová, Lenka (referee) ; Vítová, Eva (advisor)
This bachelor thesis deals with the sensory evaluation of goat milk. The differences in the sensory properties of goat and cow milk samples were followed. In the theoretical part goat milk is characterized, its composition, physical and chemical properties as well as its sensory properties are described. After that the methods of sensory evaluation are described. In the experimental part three samples were subjected to sensory evaluation, two samples of goat milk and one sample of cow milk, by the untrained assessors, which means common consumers. The observed properties, evaluated using a seven-point scale, were appearance, colour, texture, odour, flavour, off-flavour and the overall acceptability of samples. The results were graphically and statistically processed. The sample of cow milk was evaluated as the best; the acceptability of goat milk was negatively influenced by bitterish taste with the goat off-flavour.
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Effect of algae feeding on selected qualitative indicators of milk of small ruminants
Novotná, Klára ; Stádník, Luděk (advisor)
Milk fat is one of the most important components of goat milk. Another benefit of goat milk fat is its better digestibility in comparison with cow milk, which is caused by the smaller size of lipid micelles. Goat milk fat contains more lower fatty acids (caproic, caprylic and capric), which affect the production and processing of milk and cause specific flavor of goat's milk and dairy products. In recent years, the subject of many studies the possibility of increasing the content of other health beneficial fatty acids in goat milk, such as conjugated linoleic acid (CLA) and omega-3 and omega-6 polyunsaturated fatty acids. Animal nutrition is a significant factor how to achieve these changes in the fatty acid profile of milk fat. For these purposes can be used as additives for certain species of algae which are the source of nutritionally valuable lipids with a high content of polyene fatty acids, especially omega-3 and omega-6 fatty acids. The ability to change the composition of goat mikl fat, represents an opportunity for the development of new products. Functional foods, such as milk and dairy products enriched with omega-3 and omega-6 fatty acids. The aim of this work is to determine what effect the addition of selected algae (Chlorella vulgaris and Japanochytrium sp.) On milk production and representation of the components of milk, focusing on the composition of milk fat and fatty acid profile in goat milk. Attention was paid to reduction of saturated and increase the proportion of nutritionally beneficial unsaturated fatty acids, in particular n-3 polyunsaturated fatty acids.
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Effect of breed and storage on goat milk quality
Hončíková, Barbora ; Potůčková, Miroslava (advisor) ; Michaela, Michaela (referee)
The aim of this diploma thesis was in theoretical part to summarise current knowledge about composition, physico-chemical, technological and sensory properties and cryostability of goat milk including a comparison of this characteristics for dairy goat breeds which are used for industrial and farm dairy production.
Goat milk has high nutritional and therapeutic value. It is suitable for dairy industry processing as well as cow milk. In the Czech Republic, where is traditional cow milk consumption, the interest of consumers in goat milk products increased recently. The main Czech dairy goat breeds are White and Brown-Shorthaired Goats.
In the practical part of diploma thesis were compared the 2 main Czech dairy goat breeds, White and Brown-Shorthaired Goats, with a rare breed Girgentana Goat. Cryostability of goat milk was observed for 16 weeks (0, 1, 2, 3, 4, 8, 12 and 16 weeks) for White and Brown-Shorthaired breed. Characterized parameters were main components (total solid, non-fat solid, fat, lactose, crude proteins and casein), minor components (citric acid, urea, free fatty acids and fatty acid profile), physico-chemical properties (density, freezing point and titratable acidity), technological properties (cheeseability, fermentability and thermostability) and for fresh milk also sensory identity and acceptability.
It was found that milk from Girgentana Goats contains the significantly (p < 0.05) highest amount of total solid, fat and lactose. The highest amount of crude proteins (p < 0.05) was on the contrary observed in Brown-Shorthaired Goat milk H1. These two samples had also the best cheeseability (p < 0.05) but the worst sensory acceptability because of their strong goat flavour and taste. During the storage test of White and Brown-Shorthaired Goat milk samples was found significantly (p < 0.05) negative influence of storage in frozen state only on cheeseability. This could be explain by the negative changes in the conformatin of proteins, especially casein fraction.
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Evaluation of the utility properties of the selected breeding Boer goats
KAHOUNOVÁ, Kristýna
Goatsbreedingisbecomingincreasingly more popular in the Czech Republic. There are factoryfarmswhich are starting to expand. Goats are importantforlandscaping, forliquidationofinvasiveshrubs and tallinvasivegrasses in pastures. Goats are breadedbecauseofhighqualityproducts such as milk and goatmeat. Goatmilk and dairyproducts are importantbecauseofhighnutritionalvalue and digestibility. Goatmeatisoneofthefinestmeats, due to itslow fat content and high protein content. MeatofBoergoatsisthebestforproductionofgoatmeat. Thepurposeofthisworkis to assessthelevelofmeatproduction in selectedfarmsofBoergoats and evaluatethedevelopmentofreproductive performance and increases. Thegained data are compared to thenational data and usedfortheevaluationofthemonitoredfarms. Finally, itissuggestedrecommendationhow to improvetheleveloffarming and theeconomicindicators in theselectedfarms.
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Využití NIR spektroskopie při kontrole falšování kozího mléka
Ptáčková, Eva
The aim of the thesis was to find out whether NIR spectroscopy is a suitable method for adulteration control of cow and goat milk. Also to which concentration level the method is still effective was sought. Theoretical part summarizes information about the requirements for goat milk, its composition and processing possibilities. It also contains information about food adulteration and the relevant legislation. Infrared spectroscopy is theoretically described, particularly NIR spectroscopy. The experimental part describes the procedure of qualitative analysis using NIR spectroscopy, the method of evaluation and its results. Different samples of goat milk adulterated with various proportions of cow milk were compared. Results were evaluated using discriminant analysis. NIR spectroscopy has been demonstrated as a method suitable for detecting goat milk adulteration.
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Využití plemene bílá krátkosrstá koza v ČR
Minaříková, Marcela
In my bachelor thesis, entitled "Usage of breed white short-haired goat in Czech Republic", which is figure on origin of this breed and it's breed characteristic. In next part I will write about milk production of white short-haired goat and about factors, which influence this production. The main influences, which affect milk production, include breed, physical size, weight of the individual, age, the size and shape of the udder, lactation, date of birth, frequency of litter, nutrition and environmental temperature. In my thesis I also mention about population of goats in Czech republic and in this charter I describe which farms deal with breeding of short-haired goats and manufacturing milk products. Further in my thesis I look into chemical compounds of milk and description of its individual parts like proteins, carbohydrates, fats, minerals, vitamins and dry matter. Next part of my thesis is concentrated on methods of rating sof lactation and quality of milk which part is also a description of laboratory analysis for designation in compounds like dry matter, fats, lactose, minerals, proteins and somatic cells in milk.
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Sledování jakosti kozího mléka různých malochovatelů
Svobodová, Vendula
In my thesis I discuss the evaluation of quality of goat milk coming from small-scale goat farmers. In the Czech Republic, goats have been bred for many years. Recently, goat milk is becoming more and more popular and is often searched by consumers as a type of food suitable for a healthy, balanced diet. The result of this is an increasing amount of goat farmers, especially those operating on smaller scale. In my thesis I describe the historical, as well as the current state of goat keeping in the Czech Republic and worldwide. The nutritional and dietary values of goat milk, its quality features and hygienic requirements are described as well. Also a part of the thesis is a laboratory evaluation of milk of two dairy goats kept at a small-scale farmer.
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