Effect of individual quarter milking with periodic air intake on free fatty acids (FFA) in the milk of dairy cows


ROSE-MEIERHOEFER S., DEMBA S., AMMON C., Oez H. , ELSHOLZ S., HOFFMANN G., ...Daha Fazla

ARCHIV FUR LEBENSMITTELHYGIENE, cilt.63, ss.121-125, 2012 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 63 Konu: 4
  • Basım Tarihi: 2012
  • Doi Numarası: 10.2376/0003-925x-63-121
  • Dergi Adı: ARCHIV FUR LEBENSMITTELHYGIENE
  • Sayfa Sayıları: ss.121-125

Özet

Free fatty acids (FFA) reduce the quality of milk and dairy products by generating a rancid and soapy taste. They are produced by the spontaneous or induced enzymatic hydrolysis of milk fat. Induced lipolysis has its origin in the mechanical stresses produced in milk by pumping the milk, and by the milking process itself. In this study, the effect of the milking system, specifically MultiLector (R), on the resulting concentration of FFA was examined.