Milk: quality of milk and dairy products - Content variation
8 important questions on Milk: quality of milk and dairy products - Content variation
By what 7 factors is fat and protein composition influenced?
- Lactation state
- animal health (mastitis = problem)
- species (breeds and genetic variation)
- farm management
- feed
- breeding
- milking frequency
- milking method and milk storage
- fat content has high variation
- protein variation is lower
- seasonal variation
- in NL -> year round production
- in summer low fat content (eats more grass)
- in winter high fat content (eats more concentrates)
How can a farmer reduce variation in milk contents?
- Year round calving
- combining milk from different herds
- average is more constant
- high hygienic standards
In what ways can bacteria levels in raw milk be kept low?
- Good hygiene -> low contamination
- cooling at 4 degrees
- shorten storage time
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What happens with late-blowing in cheese?
Quality of silage is important for late-blowing cheese prevention. What makes good silage good?
- contains LAB (lactic acid bacteria) -> produces lactic acid in anaerobe conditions -> pH drops to 4,6 and prevents growth of other organisms
What happens in bad quality silage?
What does Cl. Tyrobutyricum produce and what happens to the milk?
- in bad silage 10^5 spores / ml
- if cows eat it -> 10^6 spores / ml
- 1 spore / ml can already cause late-blowing
- spores of BAB survive pasteurisation and grow in dutch and swiss types of cheese
How can late blowing and BAB contamination be prevented?
- Cleaning off teats can help (impossible to clean of all bacteria)
- addition of nitrate prevents spores from growing
- bactofugation
- process done in the factory
- centrifugation that removes large particles like spores
- not all can be removed
- best solution -> quality control of silage!
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