期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2011
卷号：5
期号：1
DOI：10.5219/93
出版社：Association HACCP Consulting
摘要：When evaluating milk performance indicators, we mainly focused on dairy cows of the Holstein breed and its cross-breeds. Within the Holstein breed and its cross-breeds we evaluated 68 dairy cows, which produced on average 6447.63 kg of milk, 272.42 kg of fat, 210.73 kg of proteins and 307.79 kg of lactose. By means of a device LACTOSCAN 90 we defined basic milk components in our samples in laboratory conditions on the basis of set working procedures. Average fat content in our samples stood at 3.87 g/100 g. Average proteins content in our samples stood at 3.36 g/100 g. Average lactose content stood at 4.96 g/100 g. When assessing milk technological qualities we determined the average milk acidity value in our samples, which was 5.85 oSH. The average thermostability value of the tested samples was 2.75. In the milk cheeseability test the shortest time needed for sample precipitation was detected in samples No. 4 (42 s.), No. 13 (185 s.) and No.11 (190 s.).
