文章基本信息

标题：Composition and Processing Characteristics of Milk from Lithuanian Black and White Cows
本地全文：下载
作者：Milda Keršienė ; Ina Jasutienė ; Marija Kubiliūtė 等
期刊名称：Journal of Food and Nutrition Research
印刷版ISSN：2333-1119
电子版ISSN：2333-1240
出版年度：2019
卷号：7
期号：2
页码：114-121
DOI：10.12691/jfnr-7-2-3
出版社：Science and Education Publishing
摘要：The goals of this study were to understand how seasonal variations in composition of milk from native breed cows influence the technological properties of milk and how these changes might be beneficial for the production of cultured dairy products. Milk samples from native Lithuanian Black and White dairy cattle breed (LBW) were collected and profiled for different compositional and technological traits over a 1-year period. In general, insignificant differences were observed in overall milk composition between seasons. However, protein content was significantly affected by season, which was reflected in protein composition. The contents of individual milk proteins in LBW milk during the winter months were significantly lower (p S1- and κ-Cn content in comparison with milk samples with weak acid-induced gelation properties. Further analysis of yoghurt produced from LBW milk showed that the production of yoghurt with strong physicochemical properties was possible even when the milk had weak acid-induced gelation properties. Lithuanian Black and White dairy cattle milk can thus be considered a good raw material for the production of cultured dairy products.
关键词：milk; casein fractions; acid-induced gelation; vitamin D; vitamin A