Seasonal variation, method of determination of bovine milk stability, and its relation with physical, chemical, and sanitary characteristics of raw milk
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFRGS |
Texto Completo: | http://hdl.handle.net/10183/185274 |
Resumo: | The objective of this research was to determine the variation of milk stability evaluated with ethanol, boiling, and coagulation time tests (CTT) to identify milk components related with stability and verify the correlation between the three methods. Bulk raw milk was collected monthly at 50 dairy farms from January 2007 to October 2009 and physicochemical attributes, somatic cell (SCC), and total bacterial counts (TBC) were determined. Milk samples were classified into low, medium, and high stability to ethanol test when coagulation occurred at 72 °GL, between 74 and 78 °GL, and above 78 °GL, respectively. Univariate analysis was performed considering the effects of year, months, and interaction in a completely randomized design. Principal factor analysis and logistic regression were done. There was an interaction between months and years for stability to the ethanol test and coagulation time. All samples were stable at the boiling test. Boiling test was not related to ethanol and coagulation time tests. Coagulation time was weakly but positively correlated with ethanol test. Broken line analysis revealed that milk stability measured with CTT and ethanol tests decreased sharply when SCC attained 790,000 or 106 cell/mL of milk, respectively. Milk stability measured with ethanol test decreased when TBC was higher than 250,000 cfu/mL, while there was no inflexion point between TBC and stability measured with CTT. Milk with high stability presented lower values for acidity, TBC, and SCC but higher values for pH, lactose, protein, and CTT compared with lowstability milk. Due to the execution easiness, single-point cut-off result and low cost, we do not recommend the replacement of ethanol test for boiling or coagulation time test. |
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Machado, Sandro CharopenFischer, VivianStumpf, Marcelo TempelStivanin, Sheila Cristina Bosco2018-11-30T02:42:40Z20171516-3598http://hdl.handle.net/10183/185274001081605The objective of this research was to determine the variation of milk stability evaluated with ethanol, boiling, and coagulation time tests (CTT) to identify milk components related with stability and verify the correlation between the three methods. Bulk raw milk was collected monthly at 50 dairy farms from January 2007 to October 2009 and physicochemical attributes, somatic cell (SCC), and total bacterial counts (TBC) were determined. Milk samples were classified into low, medium, and high stability to ethanol test when coagulation occurred at 72 °GL, between 74 and 78 °GL, and above 78 °GL, respectively. Univariate analysis was performed considering the effects of year, months, and interaction in a completely randomized design. Principal factor analysis and logistic regression were done. There was an interaction between months and years for stability to the ethanol test and coagulation time. All samples were stable at the boiling test. Boiling test was not related to ethanol and coagulation time tests. Coagulation time was weakly but positively correlated with ethanol test. Broken line analysis revealed that milk stability measured with CTT and ethanol tests decreased sharply when SCC attained 790,000 or 106 cell/mL of milk, respectively. Milk stability measured with ethanol test decreased when TBC was higher than 250,000 cfu/mL, while there was no inflexion point between TBC and stability measured with CTT. Milk with high stability presented lower values for acidity, TBC, and SCC but higher values for pH, lactose, protein, and CTT compared with lowstability milk. Due to the execution easiness, single-point cut-off result and low cost, we do not recommend the replacement of ethanol test for boiling or coagulation time test.application/pdfengRevista brasileira de zootecnia. Viçosa, MG. Vol. 46, n. 4 (abr. 2017), p. 340-347LeiteVariação sazonalHigiene de alimentoComposição químicaMilk compositionSeasonalitySomatic cell countSeasonal variation, method of determination of bovine milk stability, and its relation with physical, chemical, and sanitary characteristics of raw milkinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/otherinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFRGSinstname:Universidade Federal do Rio Grande do Sul (UFRGS)instacron:UFRGSTEXT001081605.pdf.txt001081605.pdf.txtExtracted Texttext/plain41251http://www.lume.ufrgs.br/bitstream/10183/185274/2/001081605.pdf.txt1e4c701a0d2ebec3f25aa63ae1c4e1c3MD52ORIGINAL001081605.pdfTexto completo (inglês)application/pdf436763http://www.lume.ufrgs.br/bitstream/10183/185274/1/001081605.pdf57842d1772a26e509a124046b10b42a5MD5110183/1852742018-12-01 03:13:25.484234oai:www.lume.ufrgs.br:10183/185274Repositório de PublicaçõesPUBhttps://lume.ufrgs.br/oai/requestopendoar:2018-12-01T05:13:25Repositório Institucional da UFRGS - Universidade Federal do Rio Grande do Sul (UFRGS)false |
dc.title.pt_BR.fl_str_mv |
Seasonal variation, method of determination of bovine milk stability, and its relation with physical, chemical, and sanitary characteristics of raw milk |
title |
Seasonal variation, method of determination of bovine milk stability, and its relation with physical, chemical, and sanitary characteristics of raw milk |
spellingShingle |
Seasonal variation, method of determination of bovine milk stability, and its relation with physical, chemical, and sanitary characteristics of raw milk Machado, Sandro Charopen Leite Variação sazonal Higiene de alimento Composição química Milk composition Seasonality Somatic cell count |
title_short |
Seasonal variation, method of determination of bovine milk stability, and its relation with physical, chemical, and sanitary characteristics of raw milk |
title_full |
Seasonal variation, method of determination of bovine milk stability, and its relation with physical, chemical, and sanitary characteristics of raw milk |
title_fullStr |
Seasonal variation, method of determination of bovine milk stability, and its relation with physical, chemical, and sanitary characteristics of raw milk |
title_full_unstemmed |
Seasonal variation, method of determination of bovine milk stability, and its relation with physical, chemical, and sanitary characteristics of raw milk |
title_sort |
Seasonal variation, method of determination of bovine milk stability, and its relation with physical, chemical, and sanitary characteristics of raw milk |
author |
Machado, Sandro Charopen |
author_facet |
Machado, Sandro Charopen Fischer, Vivian Stumpf, Marcelo Tempel Stivanin, Sheila Cristina Bosco |
author_role |
author |
author2 |
Fischer, Vivian Stumpf, Marcelo Tempel Stivanin, Sheila Cristina Bosco |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Machado, Sandro Charopen Fischer, Vivian Stumpf, Marcelo Tempel Stivanin, Sheila Cristina Bosco |
dc.subject.por.fl_str_mv |
Leite Variação sazonal Higiene de alimento Composição química |
topic |
Leite Variação sazonal Higiene de alimento Composição química Milk composition Seasonality Somatic cell count |
dc.subject.eng.fl_str_mv |
Milk composition Seasonality Somatic cell count |
description |
The objective of this research was to determine the variation of milk stability evaluated with ethanol, boiling, and coagulation time tests (CTT) to identify milk components related with stability and verify the correlation between the three methods. Bulk raw milk was collected monthly at 50 dairy farms from January 2007 to October 2009 and physicochemical attributes, somatic cell (SCC), and total bacterial counts (TBC) were determined. Milk samples were classified into low, medium, and high stability to ethanol test when coagulation occurred at 72 °GL, between 74 and 78 °GL, and above 78 °GL, respectively. Univariate analysis was performed considering the effects of year, months, and interaction in a completely randomized design. Principal factor analysis and logistic regression were done. There was an interaction between months and years for stability to the ethanol test and coagulation time. All samples were stable at the boiling test. Boiling test was not related to ethanol and coagulation time tests. Coagulation time was weakly but positively correlated with ethanol test. Broken line analysis revealed that milk stability measured with CTT and ethanol tests decreased sharply when SCC attained 790,000 or 106 cell/mL of milk, respectively. Milk stability measured with ethanol test decreased when TBC was higher than 250,000 cfu/mL, while there was no inflexion point between TBC and stability measured with CTT. Milk with high stability presented lower values for acidity, TBC, and SCC but higher values for pH, lactose, protein, and CTT compared with lowstability milk. Due to the execution easiness, single-point cut-off result and low cost, we do not recommend the replacement of ethanol test for boiling or coagulation time test. |
publishDate |
2017 |
dc.date.issued.fl_str_mv |
2017 |
dc.date.accessioned.fl_str_mv |
2018-11-30T02:42:40Z |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/other |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
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publishedVersion |
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http://hdl.handle.net/10183/185274 |
dc.identifier.issn.pt_BR.fl_str_mv |
1516-3598 |
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001081605 |
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url |
http://hdl.handle.net/10183/185274 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartof.pt_BR.fl_str_mv |
Revista brasileira de zootecnia. Viçosa, MG. Vol. 46, n. 4 (abr. 2017), p. 340-347 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
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openAccess |
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