The statistical control of protein and fat rate in holstein milk for cheese making

Paper Details

Research Paper 01/04/2020
Views (346) Download (22)
current_issue_feature_image
publication_file

The statistical control of protein and fat rate in holstein milk for cheese making

Alirıza Şahin, Murat Çimen
Int. J. Agron. Agri. Res.16( 4), 32-35, April 2020.
Certificate: IJAAR 2020 [Generate Certificate]

Abstract

The goal of study is to statistically take a decision the influence of the cow breed on the fat and protein rates for quality cheese production. Daily milk data was obtained from a milk company during the first three days of early lactation period of 20 Holstein cows. The fat and protein means of milk were compared with the standard values for quality cheese production (fat min. 3.2%, total protein min. 3.3%) using one-sample t test. Mean and standard error for milk fat and protein rates were 4.0375, 0.00778 and 3.3405, 0.00600 respectively. Since the mean fat and protein rates according to these results are not below the reference value, it can be said that it conforms to the cheese quality standards. From study results, it can be said that there were no negative differences between standard values and observed values in milk fat and protein rates obtained from Holstein cows.

VIEWS 25

Anonymous. 2009. Raw milk quality. The principal milk components for cheese production 519, 824-4120. University of Guelph. Guelph, Ontorio, NIG 2 W1, Canada.

Auldist M, Mullins C, O’Brien B, O’Kennedy BT, Guinee T. 2002. Effect of cow breed on milk coagulation properties. Milchwissenschaft 5, 140-143.

Auldist MJ, Johnston KA, White NJ, Fitzsimons WP, Boland MJ. 2004. A comparison of the composition, coagulation characteristics and cheese making capacity of milk from Friesian and Jersey dairy cows. Journal of Dairy Research 71, 51-57.

Cetin M, Cimen M, Dilmac M, Ozgoz E, Karaalp M. 2007. Studies of biochemical parameters of milk of sheep milked by machine early lactation period. Asian Journal of Chemistry 19(3), 2135-2140.

Cetin M, Cimen M, Goksoy EO, Kirkan S, Yildirim S. 2010. Machine milked and suckled goats differ in some biochemical components of their milk in 1st and 2nd weeks of lactation. International Journal of Agriculture and Biology 12(5), 799-800.

Ceylan B, Çimen M, Bakır K, Oduncu İ. 2013. Farklı mevsimlerden elde edilen inek sütlerinde pH seviyelerinin peynir standartlarına uygunluklarının belirlenmesi.Bilim ve Gençlik Dergisi 1(1), 7-12.

Çimen M. 2015. Fen veSağlık Bilimleri Alanlarında Spssuygulamalı Veri Analizi. Palme Yayıncılık, Yayın No: 905, ISBN: 978-605-355-366-3. Sıhhıye, Ankara.

Çimen M. 2016. İnek Sütlerinde Yağ Depresyonunun İstatistikî Kontrolü. Zonguldak Karaelmas Üniversitesi Fen ve Mühendislik Dergisi 6(1), 67-70 (in Turkish)

Fox PF, McSweeney PLH. 2003. Advanced Dairy Chemistry, volume 1, proteins. (3rd Ed). London: Kluwer Academic/Plenum Publishers.

Murphy SC, Martin NH, Barbano DM, Wiedmann M. 2016. Influence of raw milk quality on processed dairy products: How do raw milk quality test results relate to product quality and yield? Journal of Dairy Science 99(12), 10128-10149.

Norusis MJ. 1993. SPSS for Windows: Base System User’s Guide. SPSS, Chicago, USA.

Tokmak A, Çimen M. 2013. Elazığ İlinde Yetiştirilen Holstein Irkı İneklerden Elde Edilen Sütlerde Protein/Yağ Oranının Farklı Peynir Çeşitleri Yapımına Uygunluğu. Bilim ve Gençlik Dergisi 1(2), 24-28 (in Turkish)

Ulaş D, Şahin A. 2018. Effect of summer season on quality of raw milk used for cheese production. International Journal of Agronomy and Agricultural Research 13(4), 88-91.

Yildirim S, Cimen M, Cetin M, Dilmac M. 2009. The effect of live weight and age of dam on milk biochemistry of machine milked cows. Australian Journal of Basic and Applied Sciences 3(2), 477-479.