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Mastné kyseliny v ovčím mléce
Horáková, Klára
The bachelor's thesis discusses the contents of fatty acids in sheep's milk as well as their domestication, tracking their numbers in the Czech Republic and the composition of sheep's milk. Furthermore, fatty acids and their content in sheeps milk and factors influencing their concentration are defined here. The aim of this thesis is to evaluate the contents and composition of fatty acids in sheep's milk according to available information from both technical and scientific literature. The work is divided into two main parts. The first part discusses the developments in sheep breeding in our country, the composition of sheep's milk and fatty acids and their representation in sheep's milk. The final part of the bachelor's thesis is dedicated to individual studies concerning sheep's milk and its fatty acid content.
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Zhodnocení vybraných ukazatelů složení mléka v průběhu laktace u ovcí plemene cigája
Bartoň, Petr
This master’s thesis evaluates selected indicators of the quality of sheep milk and its components. The sheep of the selected Tsigai breed are bred in the northern part of Zapadni Tatry in Slovakia. As a part of the thesis pool samples of sheep milk were collected at periodic intervals. The pool samples were collected on the average 45th, 75th, 105th, 135th, 165th, 195th, and 225th day of the lactation period. A group of Improved Wallachian breed sheep was added to the experiment for comparison. The milk of the Tsigai breed contained on average 20.03 % of dry matter, 8.14 % of milk fat, 6.38 % of proteins, 4.70 % of lactose, and 63.86 mg/100 ml of urea. The following physicochemical traits were assessed: active acidity, titratable acidity, and a freezing point of the milk. The average value of active acidity was 6.55, of titratable acidity 9.2 °SH, and of the freezing point -0,576 °C. The last sample surprisingly contained a low amount of lactose, however, the most surprising finding was an extremely low amount of somatic cell count at the end of the lactation period. Ascertained correlations correspond with the available papers and do not differ significantly. The acquired results for the Tsigai breed are comparable with the comparison breed of Improved Wallachian.
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Minerální látky a vitaminy v ovčím mléce
Písaříková, Veronika
This bachelor diploma is focused on minerals and vitamins in sheep milk. It describes basic breeds of sheep reared for milk production, the current situation of sheep in the Czech Republic and in the European Union, production and chemical composition of sheep 's milk. In the next stage are described the basic information about the individual vitamins and minerals and their effect on human health. At the end of work is comparison of these vitamins and minerals by various literary sources.
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Vliv vybraných faktorů na mléčnou užitkovost ovcí na bázi plemene lacaune
Konečná, Leona
The aim of this study was to determine and evaluate the chosen factors organic milk quality parameters and daily milk yield (DMY) in the flock of crossbreeds of Lacaune (LC) and East Friesian (EF) ewes from the first to fifth lactation. Experiment occurred during two lactation periods, in 2009 were included in experiment 90 ewes, and in 2010 88 ewes. Milk records and samplings were carried out five times during milking period during the months May (V), June (VI), July (VII), August (VIII) and September (IX). Milk samplings were carried out during the morning milking (6 a.m.). Individual milk samples were analyzed for: total solids (TS, in %), fat (F, in %), protein (P, in %), casein (C, in %), and lactose (L, in %). In addition the samples from chosen ewes (n = 48) were analyzed for: urea (U, in mg/100ml), pH, titratable acidity (TA, in degree SH), somatic cell count (SCC, in 103/ml), rennet clotting time (RCT, in s) and rennet curd quality (RCQ). In the study the effects of year (Y), lactation stage (LS), genotype (G), parity (PA), litter size (LIS) and age (A) of ewes on chosen parameters were evaluated, as well as their interactions with LS. Y had significant effect on all analyzed parameters except DMY. Y had significant effect on pH and SCC too. In 2009 the highest values of TS, F, P, C, L were found in comparison to 2010. In 2010 higher values U, pH, TA, SCC, RCT, RCQ were found in comparison to 2009. LS had significant effect on all analyzed parameters except SCC. The contents of TS, F, P, C and U increased in sheep milk toward the end of the lactation, the DMY logically decreased. At the end of lactation was found the highest value of lactose, the longest RCT and worse RCQ. G had significant effect on all analyzed basic components except P. The ewes of genotype LC 50 EF 50 had the highest DMY and the highest values of all analyzed basic components of milk. Significant effect of PA was observed on DMY, all basic components of milk and pH and TA. The highest DMY was achieved at the fourth lactation. The highest values of TS, F, P, C and L were found at the fourth lactation in all ewes and at the second lactation in the chosen group of ewes (n = 48). LIS had significant effect on all analyzed basic components except L in all ewes. In the Ewes giving birth to 2 lambs had higher DMY and the higher values of all basic components, SCC, the longest RCT and worse RCQ in comparison with ewes giving birth to 1 lamb. A had significant effect on all analyzed basic components and on pH and TA. The ewes in age 4 years had the highest DMY. The highest values of TS, F, P and C were found in age 6 years.
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Variabilita složení a kvality ovčího mléka v průběhu laktace
Nováková, Vendula
The primary purpose of this study is to determine variability of sheep milk composition and quality. The theoretical part of this study describes composition of sheep milk. It analyses properties and elements which effect quantity and quality of sheep milk. This study research focuses on monitoring and evaluation of changes in sheep milk composition and properties which is seasonaly effected. The research also evaluates the differences in composition and properties of organic and conventional milk. Data for this research were collected between 2014 and 2015. The sample was selected from the East Friesien, Laucane and Cigaja diary breeds. Criteria which were evaluated: the number of microorganisms, active acidity, titratable acidity, coagulation time, curd quality, content of total fat, total protein, total lactose, total solids -non-fat, milk urea, somatic cell count and milk freezing point. Statistical and graphical evaluation of the analyzed data was compared with similar studies.
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Zhodnocení vybraných ukazatelů mléka u ovcí plemene lacaune při aplikaci pastevního odchovu
Sedláková, Markéta
The aim of the thesis was to evaluation of the selected indicators for ewes breed la-caune in grazing rearing. On the basis of donations of milk at regular intervals and the subsequent analysis of the milk was carried out the evaluation of the individual indica-tors. Sheep's milk came from pure-bred ewes breed lacaune (LC). The ewes from which it was collected, milk, have been on the 2. lactation and an only child. The sheep, a breed of lacaune (LC) are kept at the farm top of the Areola. This farm currently has the largest number of pieces of pure-bred sheep breed lacaune in Czech Republic. Carried out with a total of 5 subscriptions from late April to early September in the intervals of 62. day, 90. day, 125. day, 153. day and 195. day of lactation. First was the evaluation of milk yield and the measurement of daily milk yield was carried out by means of mechanical milk rates. Immediately after collection the milk cooled, and transported to the analyses of individual components into specialized labo-ratories. In the stage of lactation in 2015, the average milk yield 1,68 l. Milk from these ewes contained an average of 18,00 % dry matter, fat 7,43 %, 5,16 % protein and lactose 4,67 %. It was furthen evaluated physical and chemical composition of milk, into which encompass the titratable acidy, pH. The average value was at pH 6,59 and the titratable acidy 9,96 SH. And the technological properties of the average length of rennet clotting time 113,2 seconds and rennet curd quality 1,60, holding shape.
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Sheep milk utilization in food processing
Lattonová, Jana ; Legarová, Veronika (advisor) ; Vladimír, Vladimír (referee)
The bachelor thesis on Possibilities of sheeps milk in the food industry, is a literature review dealing with the possibilities of using sheeps milk, its composition and its differences from the milk of other animals, its processing capabilities in the food industry and its impact on human health.
The bachelor thesis is divided into two parts. First, the general section discusses the domestication history of sheep breeding and diseases in sheep breeding. This part has its important especially because without domestication there would be no posibility of using milk, because only health animal, both physically and mentally, can provide benefit and production, which we expect from it.
The second part deals with the milk and its processing. Its hows the two dairy breeds of sheep and the effect of the breed for milk production. Further, the composition of sheep's milk is disclosed and compared with the composition of the milk of other animals whose milk is used in the food industry. In this thesis, states that the composition of sheeps milk is only with few exceptions no different from cows or goats milk. The diference is primarily in the concentration which at sheeps milk can be doubledin some parameters. Further more, the thesis deals with the processing of milk into cheese, yogurt and other fermented dairy products, their method of processing and the use of lactic cultures. Finally, the work deals with the influences of consumption of milk, cheese and fermented dairy products on human health.
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Využití plemene lacaune v ČR
Sůkupová, Michaela
In my bachelor's thesis titled "The use of the lacaune breed in the Czech republic" I am looking at the history of sheep farming in the Czech Republic. Further I mention the characteristics of French lacaune breed, its origin and breed characteristics. In the next part of my work I am concerned about the sheep milk yielding and the factors, that influence it and which include the impact of nutrition, breed, health conditions, age of ewe, the length and frequency of lactation, frequency of the brood, frequency and techniques of milking and more. Part of my work is also description of the chemical composition of the milk -- content of dry basis, proteins, fat, lactose, minerals and vitamins. Then I focus on the sheep's milk gaining and its further processing. The last part of my bachelor's thesis is focused on the methodology of evaluation of milk yield and the milk quality, and a description of the laboratory analysis.
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