Acta Univ. Agric. Silvic. Mendelianae Brun. 2019, 67, 395-406
Published online 2019-04-29

Seasonal Correlations Between Heat Stability and Other Raw Bulk Cow Milk Quality Indicators

Oto Hanuš1, Jindřich Čítek2, Jan Říha3, Eva Samková2, Josef Kučera4,5, Gustav Chládek5, Irena Němečková1, Lucie Hasoňová2, Marcela Klimešová1, Petr Roubal1, Radoslava Jedelská1

1Dairy Research Institute, Ltd., Prague, Ke Dvoru 12a, 160 00 Praha 6 – Vokovice, Czech Republic
2University of South Bohemia, Faculty of Agriculture, Studentská 809, 370 05 České Budějovice, Czech Republic
3Bentley Czech Ltd., Počernická 96, 108 00 Prague 10, Czech Republic
4Czech Moravia Breeders Corporation, Benešovská 123, 252 09 Hradištko, Czech Republic
5Mendel University in Brno, Faculty of Agronomy, Department of Animal Breeding, Zemědělská 1665/1, 613 00 Brno‑Černá Pole, Czech Republic

Received November 30, 2018
Accepted January 16, 2019

Heat milk stability (thermostability, TES) is important technological feature which can contribute to create higher added value in the dairy industry. The aim of this paper was to evaluate the seasonal dynamics and relationships of TES to other milk qality indicators in the results of an exceptionally large data set of bulk samples without technological compositional modification and acidity adjustment, just with native raw cow milk. There were carried out 2,634 of TES measurements including other milk indicators during 3 years under controlled farm conditions. Results were processed by polyfactorial linear model of variance analysis and linear and nonlinear regression method. Correlation indexes of seasonal dependence of milk indicators such as fat content (F), crude protein content (CP), lactose monohydrate concentration (L), solids non‑fat content (SNF), total solids (TS), urea concentration (U), F/CP ratio, F/L ratio, milk freezing point (MFP), somatic cell count (SCC), total count of mesophilic microorganisms (TCM) and coli‑form bacteria count (COLI) were significant (P < 0.05 and < 0.01) including TES (r = 0.869; P < 0.01), with the exception of F/CP (P > 0.05). The seasonal dynamics of milk TES values corresponds positively with the trends of U and L. The negative seasonal trends are between milk TES and F, CP, SNF, TS, F/CP, F/L and MFP. Significant (P ≤ 0.1) negative seasonal correlations were between TES and F, CP, TS and F/L (–0.56, –0.55, –0.54 and –0.57). Significant (P ≤ 0.05) positive seasonal correlations were between TES and U and TCM (0.62 and 0.58). Insignificant (P > 0.1) negative seasonal correlations were found between TES and SNF, F/CP and MFP (–0.49, –0.29 and –0.16). Insignificant (P > 0.1) positive seasonal correlations were between TES and L, SCC and COLI (0.44, 0.42 and 0.43). Performed explanation of possible effects of chosen factors on raw cow milk TES can allow efficient selection of raw material for its processing by technological treatment under high temperature into relevant dairy products.


This paper was created with the support of the projects NAZV KUS QJ1510339 and MZE RO 1419. Further the authors thank Mr. director Dipl. Eng. Antonín Kolář, Mrs. Bc. Jitka Haňková and Mr. Ladislav Havlas from Bohemilk Opočno, Mr. Dipl. Eng. Jan Zlatníček, Mrs. Dipl. Eng. Zdeňka Klímová and Mr. Zdeněk Motyčka from ČMSCH a.s. for their professional and technical cooperation.


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