Influence of the farm location and seasonal fluctuations on the composition and properties of the milk
¹University of Prishtina, Faculty of Agriculture and Veterinary, Department of Food Technology with Biotechnology, 10000 Prishtinë, Republic of Kosovo
²University of Prishtina, Faculty of Agriculture and Veterinary, Department of Biotechnology in Animal Science, 10000 Prishtinë, Republic of Kosovo
³University of Prishtina ‘Hasan Prishtina’, Faculty of Agriculture and Veterinary, Department of Plant Production, 34 Str. Tahir Zajmi, 10000 Prishtinë, Republic of Kosovo
*Correspondence: alltane.kryeziu@uni-pr.edu
Abstract:
he aim of this research was to investigate the variations in the chemical composition as well as the physical and microbiological properties of raw milk depending on the farm location and the season. Seven dairy farms located in seven different geographic regions of Kosovo were included in the experiment. Milk composition (total solids – TS, milk fat – MF, solids non-fat – SNF, protein – P, lactose – L, active acidity – AA (pH), density – D, colony formatting unit – CFU, and somatic cells count – SCC) were analysed during a one-year period from December 2021 to November 2022. In a total of 252 analysed milk samples, the research showed an average good composition in accordance with the Kosovo regulation for milk quality: TS (13.71%), MF (5.12%), SNF (8.60%), P (3.25%), L (3.87%), AA (6.83), D (1.028 g cm-3), but higher number of CFU (194,048 mL-1), and SCC (418,429 mL-1). Farm location showed significant differences (P < 0.01) in TS, MF, SNF, P, D, CFU and SCC, whereas L content and AA value were statistically non-significant. The lower value of TS, MF, and CFU were detected in summer, AA, and P in spring, SNF and L in autumn, D value was similar in all seasons, whereas only SCC was present in winter season. The differences in all analysed parameters with respect to the season were statistically non-significant.
Key words:
farm location, milk composition and properties, season