Milk quality of properties with different technological standards
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Bioscience journal (Online) |
Texto Completo: | https://seer.ufu.br/index.php/biosciencejournal/article/view/26340 |
Resumo: | This study aimed to assess the parameters of milk quality of properties with different technological standards. Twenty five properties were analyzed from 7 countries from the West of Santa Catarina, and classified according to production technologies (feeding, breeding and management practices in general), capital used in the activity, technological standard of machinery, equipment and infrastructure. Ten properties were classified as low technological standard, 8 intermediate standard and 7 high technological standard. The milk's quality data of each property (fat, protein, somatic cell count (SCC) and total bacterial count (TBC)) were supplied by dairy products, being used the average of the months of February, March and April of 2013. The data was subjected to multivariate statistical analysis and variance. It was found that the properties of low technological standard had higher fat content in milk, followed by intermediate and high standard which didn't differ. The protein contents were higher in the properties of low standard with relation to intermediate standard, being that the high-tech standard didn't differ from the other groups. With regard to TBC, the properties of low-tech showed higher values when compared to the other groups, while the SCC did not differ between the different technological standards. We concluded that the technological standard of the properties influenced the parameters of protein, fat and TBC, being that in according with increased of the level of technological of properties, there was a decrease in these parameters, except that SCC didn't show the same behavior, not being influenced by technological standards. The percentage variations in milk protein and fat were explained by racial pattern of the animals and the amount of concentrate supplied to the animals. The TBC was influenced by the milking hygiene practices, such as milking system's pre-disinfection and the use of hot water in the sanitation of the equipment. |
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Milk quality of properties with different technological standards Dairy CattleProduction TechnologiesAgricultural SciencesThis study aimed to assess the parameters of milk quality of properties with different technological standards. Twenty five properties were analyzed from 7 countries from the West of Santa Catarina, and classified according to production technologies (feeding, breeding and management practices in general), capital used in the activity, technological standard of machinery, equipment and infrastructure. Ten properties were classified as low technological standard, 8 intermediate standard and 7 high technological standard. The milk's quality data of each property (fat, protein, somatic cell count (SCC) and total bacterial count (TBC)) were supplied by dairy products, being used the average of the months of February, March and April of 2013. The data was subjected to multivariate statistical analysis and variance. It was found that the properties of low technological standard had higher fat content in milk, followed by intermediate and high standard which didn't differ. The protein contents were higher in the properties of low standard with relation to intermediate standard, being that the high-tech standard didn't differ from the other groups. With regard to TBC, the properties of low-tech showed higher values when compared to the other groups, while the SCC did not differ between the different technological standards. We concluded that the technological standard of the properties influenced the parameters of protein, fat and TBC, being that in according with increased of the level of technological of properties, there was a decrease in these parameters, except that SCC didn't show the same behavior, not being influenced by technological standards. The percentage variations in milk protein and fat were explained by racial pattern of the animals and the amount of concentrate supplied to the animals. The TBC was influenced by the milking hygiene practices, such as milking system's pre-disinfection and the use of hot water in the sanitation of the equipment.EDUFU2015-11-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.ufu.br/index.php/biosciencejournal/article/view/2634010.14393/BJ-v31n6a2015-26340Bioscience Journal ; Vol. 31 No. 6 (2015): Nov./Dec.; 1760-1770Bioscience Journal ; v. 31 n. 6 (2015): Nov./Dec.; 1760-17701981-3163reponame:Bioscience journal (Online)instname:Universidade Federal de Uberlândia (UFU)instacron:UFUenghttps://seer.ufu.br/index.php/biosciencejournal/article/view/26340/17394Brazil; ContemporaryCopyright (c) 2015 Lenilson da Fonseca Roza, Leandro Sâmia Lopes, Flávio José Simioni, Aleksandro Schafer da Silva, Evandro Paulo Schonell, José Rodolfo Reis de Carvalhohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessda Fonseca Roza, LenilsonSâmia Lopes, LeandroSimioni, Flávio JoséSchafer da Silva, AleksandroSchonell, Evandro PauloReis de Carvalho, José Rodolfo2022-05-05T17:17:32Zoai:ojs.www.seer.ufu.br:article/26340Revistahttps://seer.ufu.br/index.php/biosciencejournalPUBhttps://seer.ufu.br/index.php/biosciencejournal/oaibiosciencej@ufu.br||1981-31631516-3725opendoar:2022-05-05T17:17:32Bioscience journal (Online) - Universidade Federal de Uberlândia (UFU)false |
dc.title.none.fl_str_mv |
Milk quality of properties with different technological standards |
title |
Milk quality of properties with different technological standards |
spellingShingle |
Milk quality of properties with different technological standards da Fonseca Roza, Lenilson Dairy Cattle Production Technologies Agricultural Sciences |
title_short |
Milk quality of properties with different technological standards |
title_full |
Milk quality of properties with different technological standards |
title_fullStr |
Milk quality of properties with different technological standards |
title_full_unstemmed |
Milk quality of properties with different technological standards |
title_sort |
Milk quality of properties with different technological standards |
author |
da Fonseca Roza, Lenilson |
author_facet |
da Fonseca Roza, Lenilson Sâmia Lopes, Leandro Simioni, Flávio José Schafer da Silva, Aleksandro Schonell, Evandro Paulo Reis de Carvalho, José Rodolfo |
author_role |
author |
author2 |
Sâmia Lopes, Leandro Simioni, Flávio José Schafer da Silva, Aleksandro Schonell, Evandro Paulo Reis de Carvalho, José Rodolfo |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
da Fonseca Roza, Lenilson Sâmia Lopes, Leandro Simioni, Flávio José Schafer da Silva, Aleksandro Schonell, Evandro Paulo Reis de Carvalho, José Rodolfo |
dc.subject.por.fl_str_mv |
Dairy Cattle Production Technologies Agricultural Sciences |
topic |
Dairy Cattle Production Technologies Agricultural Sciences |
description |
This study aimed to assess the parameters of milk quality of properties with different technological standards. Twenty five properties were analyzed from 7 countries from the West of Santa Catarina, and classified according to production technologies (feeding, breeding and management practices in general), capital used in the activity, technological standard of machinery, equipment and infrastructure. Ten properties were classified as low technological standard, 8 intermediate standard and 7 high technological standard. The milk's quality data of each property (fat, protein, somatic cell count (SCC) and total bacterial count (TBC)) were supplied by dairy products, being used the average of the months of February, March and April of 2013. The data was subjected to multivariate statistical analysis and variance. It was found that the properties of low technological standard had higher fat content in milk, followed by intermediate and high standard which didn't differ. The protein contents were higher in the properties of low standard with relation to intermediate standard, being that the high-tech standard didn't differ from the other groups. With regard to TBC, the properties of low-tech showed higher values when compared to the other groups, while the SCC did not differ between the different technological standards. We concluded that the technological standard of the properties influenced the parameters of protein, fat and TBC, being that in according with increased of the level of technological of properties, there was a decrease in these parameters, except that SCC didn't show the same behavior, not being influenced by technological standards. The percentage variations in milk protein and fat were explained by racial pattern of the animals and the amount of concentrate supplied to the animals. The TBC was influenced by the milking hygiene practices, such as milking system's pre-disinfection and the use of hot water in the sanitation of the equipment. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-11-17 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://seer.ufu.br/index.php/biosciencejournal/article/view/26340 10.14393/BJ-v31n6a2015-26340 |
url |
https://seer.ufu.br/index.php/biosciencejournal/article/view/26340 |
identifier_str_mv |
10.14393/BJ-v31n6a2015-26340 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://seer.ufu.br/index.php/biosciencejournal/article/view/26340/17394 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.coverage.none.fl_str_mv |
Brazil; Contemporary |
dc.publisher.none.fl_str_mv |
EDUFU |
publisher.none.fl_str_mv |
EDUFU |
dc.source.none.fl_str_mv |
Bioscience Journal ; Vol. 31 No. 6 (2015): Nov./Dec.; 1760-1770 Bioscience Journal ; v. 31 n. 6 (2015): Nov./Dec.; 1760-1770 1981-3163 reponame:Bioscience journal (Online) instname:Universidade Federal de Uberlândia (UFU) instacron:UFU |
instname_str |
Universidade Federal de Uberlândia (UFU) |
instacron_str |
UFU |
institution |
UFU |
reponame_str |
Bioscience journal (Online) |
collection |
Bioscience journal (Online) |
repository.name.fl_str_mv |
Bioscience journal (Online) - Universidade Federal de Uberlândia (UFU) |
repository.mail.fl_str_mv |
biosciencej@ufu.br|| |
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1797069075302580224 |