The Effect of Selected Factors on the Content of Fat-Soluble Vitamins and Macro-Elements in Raw Milk from Holstein-Friesian and Simmental Cows and Acid Curd Cheese (Tvarog)
Abstract
:Simple Summary
Abstract
1. Introduction
2. Materials and Methods
2.1. Materials
2.1.1. Milk
2.1.2. Acid Curd Cheese–Tvarog
2.2. Analyses
2.2.1. Compositional and Microbiological Analysis of Milk and Cheese
2.2.2. Determination of Fat-Soluble Vitamin Content in Milk, Whey, and Cheese
2.2.3. Determination of the Ca and Mg Content in Milk, Whey, and Cheese
2.3. Calculation of the Degree of Retention
2.4. Statistical Analysis
- The breed of cows (Polish Holstein-Friesian and Simmental) in the case of milk, whey, and tvarog;
- The production system (intensive and traditional) in the case of milk, whey, and tvarog;
- The production season (spring/summer and autumn/winter) in the case of milk, whey, and tvarog;
- The type of starter cultures used (freeze-dried DVS starters and traditional working starter) in the case of whey and tvarog.
- The breed of cows and the production system and season, as well as their interactions, on the basic chemical components, vitamin, and macro-element contents in bulk milk;
- The breed of cows, production system and season, and starter cultures on the amount of whey generated;
- The breeds of cows, production system and season, and starter cultures, as well as their interactions, on the basic chemical components, vitamin and macro-element contents, and retention rates in tvarog.
3. Results and Discussion
3.1. Milk
3.2. Whey
3.3. Acid Curd Cheese–Tvarog
3.4. Milk-to-Cheese Retention
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
- Brodziak, A.; Król, J.; Litwińczuk, Z.; Barłowska, J. Differences in bioactive protein and vitamin status of milk from certified organic and conventional farms. Int. J. Dairy Technol. 2018, 71, 321–332. [Google Scholar] [CrossRef]
- Butler, G.; Nielsen, J.H.; Slots, T.; Seal, C.; Eyre, M.D.; Sanderson, R.; Leifert, C. Fatty acid and fat-soluble antioxidant concentrations in milk from high- and low-input conventional and organic systems: Seasonal variation. J. Sci. Food Agric. 2008, 88, 1431–1441. [Google Scholar] [CrossRef]
- Górska-Warsewicz, H.; Rejman, K.; Laskowski, W.; Czeczotko, M. Milk and dairy products and their nutritional contribution to the average Polish diet. Nutrients 2019, 11, 1771. [Google Scholar] [CrossRef] [PubMed] [Green Version]
- Khan, I.T.; Nadeem, M.; Imran, M.; Ullah, R.; Ajmal, M.; Jaspal, M.H. Antioxidant properties of milk and dairy products: A comprehensive review of the current knowledge. Lipids Health Dis. 2019, 41, 1–13. [Google Scholar] [CrossRef] [PubMed] [Green Version]
- Manuelian, C.L.; Currò, S.; Penasa, M.; Cassandro, M.; De Marchi, M. Characterization of major and trace minerals, fatty acid composition, and cholesterol content of Protected Designation of Origin cheeses. J. Dairy Sci. 2017, 100, 3384–3395. [Google Scholar] [CrossRef] [Green Version]
- Weiss, W.P. A 100–Year review: From ascorbic acid to zinc–mineral and vitamin nutrition of dairy cows. J. Dairy Sci. 2017, 100, 10045–10060. [Google Scholar] [CrossRef]
- Siemianowski, K.; Szpendowski, J. Importance of tvorog in human nutrition. Probl. Hig. Epidemiol. 2014, 95, 115–119. [Google Scholar]
- Vahčić, N.; Hruškar, M.; Marković, K.; Banović, M.; Colić Barićet, I. Essential minerals in milk. Mljekarstvo 2010, 60, 77–85. [Google Scholar]
- Shock, D.A.; Roche, S.M.; Genore, R.; Olson, M.E. Pilot study to evaluate the effect of a calcium and vitamin D-containing oral bolus on serum calcium levels in early lactation Holstein dairy cows. Vet. Med. Res. Rep. 2019, 10, 151–157. [Google Scholar]
- Ünal, G.; El, S.N.; Kiliç, S. In vitro determination of calcium bioavailability of milk, dairy products and infant formulas. Int. J. Food Sci. Nutr. 2005, 56, 13–22. [Google Scholar] [CrossRef]
- Institute of Agricultural and Food Economic—National Research Institute. Milk Market—Condition and Perspectives; IERiGŻ-PIB Publishing: Warsaw, Poland, 2020; pp. 15–20. [Google Scholar]
- Schultz-Collins, D.; Senge, B. Acid-and acid/rennet-curd cheeses. Part A: Quark, cream cheese and related varieties. Cheese Chem. Phys. Microbiol. 2004, 6, 301–328. [Google Scholar]
- Barać, M.; Pešić, M.; Vučić, T.; Vasić, M.; Smiljanić, M. White cheeses as a potential source of bioactive peptides. Mljekarstvo 2017, 67, 3–16. [Google Scholar] [CrossRef] [Green Version]
- Siemianowski, K.; Tońska, E.; Szpendowski, J. The content of selected macroelements and microelements in acid tvorogs with a different fat content. Folia Pomer. Univ. Technol. Stetin. Agric. Aliment. Pisc. Zootech. 2014, 315, 51–58. [Google Scholar]
- Żylińska, J.; Siemianowski, K.; Bohdziewicz, K.; Pawlikowska, K.; Kołakowski, P.; Szpendowski, J.; Bardowski, J. Starter cultures for acid curd—Role and expectations. Post. Mikrobiol. 2014, 53, 288–298. [Google Scholar]
- De Marchi, M.; Bittante, G.; Dal Zotto, R.; Dalvit, C.; Cassandro, M. Effect of Holstein Friesian and Brown Swiss Breeds on quality of milk and cheese. J. Dairy Sci. 2008, 91, 4092–4102. [Google Scholar] [CrossRef] [Green Version]
- Lucas, A.; Rock, E.; Chamba, J.F.; Verdier-Metz, I.; Brachet, P.; Coulon, J.B. Respective effects of milk composition and the cheese-making process on cheese compositional variability in components of nutritional interest. Lait 2006, 86, 21–41. [Google Scholar] [CrossRef] [Green Version]
- Revilla, I.; Lobos-Ortega, I.; Vivar-Quintana, A.; González-Martín, M.I.; Hernández-Hierro, J.M.; González-Pérez, C. Variations in the contents of vitamins a and e during the ripening of cheeses with different compositions. Czech J. Food Sci. 2014, 32, 342–347. [Google Scholar] [CrossRef] [Green Version]
- Chitchyan, Z.T.; Grigoryan, A.A. Yield and quality of brine-ripened cheeses, production from the milk of Jersey and Simmental cows. Ann. Agrar. Sci. 2016, 14, 64–66. [Google Scholar] [CrossRef] [Green Version]
- Commission Regulation (EC) No. 1662/2006 of 6 November 2006 Amending Regulation (EC) No 853/2004 of the European Parliament and of the Council Laying Down Specific Hygiene Rules for Food of Animal Origin. Available online: https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=celex%3A32006R1662 (accessed on 22 July 2020).
- PN-EN ISO 4833-2:2013. Microbiology of the Food Chain—Horizontal Method for the Enumeration of Microorganisms—Part 2: Colony Count at 30 Degrees C by the Surface Plating Technique. Available online: https://sklep.pkn.pl/pn-en-iso-4833-2-2013-12e.html (accessed on 22 July 2020).
- PN-A-86232:1973. Milk and Dairy Products. Cheeses. Research Methods. Available online: https://sklep.pkn.pl/pn-a-86232-1973p.html (accessed on 22 July 2020).
- PN-EN ISO 8968-1:2014. Milk and Milk Products—Determination of Nitrogen Content—Part 1: Kjeldahl Principle and Crude Protein Calculation. Available online: https://sklep.pkn.pl/pn-en-iso-8968-1-2014-03e.html (accessed on 22 July 2020).
- Hewavitharana, A.K.; van Brakel, A.S.; Harnett, M. Simultaneous liquid chromatographic determination of vitamins A, E and beta–carotene in common dairy foods. Int. Dairy J. 1996, 6, 613–624. [Google Scholar] [CrossRef]
- PN-EN 13804:2003. Foodstuffs—Determination of Trace Elements—Performance Criteria, General Considerations and Sample Preparation. Available online: https://sklep.pkn.pl/pn-en-13804-2013-06e.html (accessed on 22 July 2020).
- Cipolat-Gotet, C.; Cecchinato, A.; De Marchi, M.; Bittante, G. Factors affecting variation of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process. J. Dairy Sci. 2013, 96, 7952–7965. [Google Scholar] [CrossRef] [Green Version]
- PN-A-86002:1999. Raw Milk for Purchase—Requirements and Tests. Available online: https://sklep.pkn.pl/pn-a-86002-1999p.html (accessed on 22 July 2020).
- Moynihan, A.C.; Govindasamy-Lucey, S.; Molitor, M.; Jaeggi, J.J.; Johnson, M.E.; McSweeney, P.L.H.; Lucey, J.A. Effect of standardizing the lactose content of cheesemilk on the properties of low-moisture, part-skim Mozzarella cheese. J. Dairy Sci. 2016, 99, 7791–7802. [Google Scholar] [CrossRef] [PubMed] [Green Version]
- Brodziak, A.; Król, J.; Barłowska, J.; Litwińczuk, Z.; Teter, A.; Kędzierska-Matysek, M. Differences in bioactive protein and vitamin status of milk obtained from Polish local breeds of cows. Ann. Anim. Sci. 2020, 20, 287–298. [Google Scholar] [CrossRef] [Green Version]
- Kalac, P. The effects of silage feeding on some sensory and health attributes of cow’s milk: A review. Food Chem. 2011, 125, 307–317. [Google Scholar] [CrossRef]
- Kuczyńska, B.; Nałęcz-Tarwacka, T.; Puppel, K.; Gołębiewski, M.; Grodzki, H.; Ślosarz, J. The content of bioactive components in milk depending on cow feeding model in certified ecological farms. J. Res. Appl. Agric. Eng. 2011, 56, 7–13. [Google Scholar]
- Strusińska, D.; Antoszkiewicz, Z.; Kaliniewicz, J. The concentrations of β–carotene, vitamin A and vitamin E in bovine milk in regard to the feeding season and the share of concentrate in the feed ration. Sci. Ann. Pol. Soc. Anim. Prod. 2010, 6, 213–220. [Google Scholar]
- Fedele, V.; Rubino, R.; Claps, S.; Manzi, P.; Marconi, S.; Pizzoferrato, L. Seasonal variation in retinol concentration of goat milk associated with grazing compared to indoor feeding. S. Afr. J. Anim. Sci. 2004, 34, 148–150. [Google Scholar]
- Havemose, M.S.; Weisbjerg, M.R.; Bredie, W.L.P.; Nielsen, J.H. Influence of feeding different types of roughage on the oxidative stability of milk. Int. Dairy J. 2004, 14, 563–570. [Google Scholar] [CrossRef]
- Król, J.; Brodziak, A.; Zaborska, A.; Litwińczuk, Z. Comparison of whey proteins and lipophilic vitamins between four cow breeds maintained in intensive production system. Mljekarstvo 2017, 67, 17–24. [Google Scholar]
- Ramalho, H.M.M.; Santos, J.; Casal, S.; Alves, M.R.; Oliveira, M.B.P.P. Fat-soluble vitamin (A, D, E, and β-carotene) contents from a Portuguese autochthonous cow breed—Minhota. J. Dairy Sci. 2012, 95, 5476–5484. [Google Scholar] [CrossRef] [Green Version]
- Król, J.; Litwińczuk, Z.; Brodziak, A.; Kędzierska-Matysek, M. Content of selected essential and potentially toxic trace elements in milk of cows maintained in Eastern Poland. J. Elem. 2012, 17, 597–608. [Google Scholar] [CrossRef]
- Zielińska, K.J.; Grzybowski, R.A.; Stecka, K.M.; Suterska, A.M.; Miecznikowski, A.H. Effect of the application of a bacterial-mineral-vitamin preparation in the process of silaging of meadow cover on milk quality in ecological farms. J. Res. Appl. Agric. Eng. 2008, 52, 153–158. [Google Scholar]
- Johnson, M.E.; Lucey, J.A. Calcium: A key factor in controlling cheese functionality. Aust. J. Dairy Technol. 2006, 61, 147–153. [Google Scholar]
- Król, J.; Brodziak, A.; Barłowska, J.; Nowakowicz–Dębek, B.; Litwińczuk, A. Physicochemical properties of whey obtained during the production of cheeses with addition of whey proteins. Przem. Chem. 2019, 98, 1054–1056. [Google Scholar]
- Skryplonek, K.; Jasińska, M. Quality of fermented probiotic beverages made from frozen acid whey and milk during refrigerated storage. Zywn. Nauk. Technol. Ja. 2016, 104, 32–44. [Google Scholar] [CrossRef]
- Skrzypczak, K.; Gustaw, W. Effect of prebiotics and whey proteins on physicochemical properties of bio-yogurt. Zywn. Nauk. Technol. Ja. 2012, 84, 155–165. [Google Scholar] [CrossRef]
- Dmytrów, I. Effect of lactic acid probiotic bacteria on storage stability of acid curd cheeses (tvarog). Zywn. Nauk. Technol. Ja. 2015, 102, 49–60. [Google Scholar]
- Hulshof, P.J.M.; van Roekel–Jansen, G.C.; van de Bovenkamp, P.; West, C.E. Variation in retinol and carotenoid content of milk and milk products in the Netherlands. J. Food Compos. Anal. 2006, 19, 67–75. [Google Scholar] [CrossRef]
- Siemianowski, K.; Szpendowski, J. Methods of incorporating whey proteins in technology of unripened acid curd cheeses. Zywn. Nauk. Technol. Ja. 2015, 102, 23–32. [Google Scholar] [CrossRef]
- Siemianowski, K.; Szpendowski, J.; Bohdziewicz, K.; Kołakowski, P.; Pawlikowska, K.; Bardowski, J.; Chmielewska, M.; Żylińska, J. Effect of dry matter content in milk on souring dynamics and quality parameters of tvorog curd. Zywn. Nauk. Technol. Ja. 2013, 86, 151–165. [Google Scholar] [CrossRef]
- Szpendowski, J.; Szymański, E.; Białobrzewska, M.; Kwiatkowska, A. The effect of calcium chloride addition and heating the milk on the chemical composition and nutritive value of salami cheese. Zywn. Nauk. Technol. Ja. 2008, 56, 126–137. [Google Scholar]
- Hinrichs, J. Incorporation of whey proteins in cheese. Int. J. Dairy Sci. 2001, 11, 495–503. [Google Scholar] [CrossRef]
- Tippetts, M.; Martini, S.; Brothersen, C.; McMahon, D.J. Fortification of cheese with vitamin D3 using dairy protein emulsions as delivery systems. J. Dairy Sci. 2012, 95, 4768–4774. [Google Scholar] [CrossRef] [PubMed]
- Stratulat, I.; Britten, M.; Salmieri, S.; Fustier, P.; St-Gelais, D.; Champagne, C.P.; Lacroix, M. Enrichment of cheese with bioactive lipophilic compounds. J. Funct. Foods 2014, 6, 48–49. [Google Scholar] [CrossRef] [Green Version]
- Baran, J.; Pieczonka, W.; Pompa-Roborzyński, M. Mineral components in cheeses and whey made from ewe’s and goat’s milk. Zywn. Nauk. Technol. Ja. 2011, 78, 132–140. [Google Scholar] [CrossRef]
- Król, J.; Kędzierska-Matysek, M.; Brodziak, A.; Zaborska, A.; Litwińczuk, A. The effect of selected factors on yield and protein and mineral retention in traditionally produced tvarog. J. Elem. 2018, 23, 959–969. [Google Scholar] [CrossRef]
- Jana, A.H.; Mandal, P.K. Manufacturing and quality of Mozzarella cheese: A review. Int. J. Dairy Sci. 2011, 6, 199–226. [Google Scholar]
Traits | Breed | System | Season | Interactions p-Value | ||||||
---|---|---|---|---|---|---|---|---|---|---|
Holstein-Friesian (HF) | Simmental (S) | Traditional (T) | Intensive (I) | Autumn/Winter | Spring/Summer | Breed × System | Breed × Season | System × Season | Breed × System × Season | |
Dry matter (%) | 13.15 B ± 0.72 | 12.86 A ± 0.68 | 12.67 A ± 0.64 | 13.48 B ± 1.18 | 13.53 B ± 0.82 | 12.68 A ± 0.71 | 0.028 | 0.044 | 0.014 | 0.385 |
Lactose (%) | 4.76 ± 0.78 | 4.71 ± 0.32 | 4.75 ± 0.54 | 4.68 ± 0.38 | 4.73 ± 0.41 | 4.75 ± 0.65 | 0.438 | 0.226 | 0.557 | 0.628 |
Protein (%) | 3.45 a ± 0.25 | 3.57 b ± 0.19 | 3.45 A ± 0.21 | 3.72 B ± 0.08 | 3.61 B ± 0.18 | 3.45 A ± 0.25 | 0.032 | 0.014 | 0.008 | 0.190 |
Fat (%) | 4.40 B ± 0.32 | 4.15 A ± 0.24 | 4.06 a ± 0.32 | 4.42 b ± 0.20 | 4.43 b ± 0.31 | 4.13 a ± 0.32 | 0.020 | 0.038 | 0.025 | 0.491 |
Vitamin A (mg/L) | 0.37 ± 0.10 | 0.40 ± 0.10 | 0.41 B ± 0.10 | 0.32 A ± 0.04 | 0.33 A ± 0.06 | 0.46 B ± 0.10 | 0.310 | 0.628 | 0.001 | 0.273 |
Vitamin A (μg/g fat) | 8.86 ± 1.17 | 9.64 ± 2.22 | 10.10 B ± 2.46 | 7.24 A ± 0.73 | 7.45 A ± 1.99 | 11.14 B ± 2.67 | 0.241 | 0.372 | 0.008 | 0.155 |
Vitamin D3 (μg/L) | 0.56 ± 0.15 | 0.59 ± 0.15 | 0.61 B ± 0.16 | 0.50 A ± 0.05 | 0.48 A ± 0.08 | 0.70 B ± 0.14 | 0.610 | 0.733 | 0.000 | 0.661 |
Vitamin D3 (μg/g fat) | 0.013 ± 0.002 | 0.014 ± 0.004 | 0.015 B ± 0.001 | 0.011 A ± 0.002 | 0.011 A ± 0.002 | 0.017 B ± 0.004 | 0.400 | 0.339 | 0.005 | 0.220 |
Vitamin E (mg/L) | 1.40 A ± 0.33 | 1.71 B ± 0.56 | 1.69 B ± 0.49 | 1.21 A ± 0.11 | 1.32 A ± 0.13 | 1.87 B ± 0.59 | 0.193 | 0.182 | 0.002 | 0.197 |
Vitamin E (μg/g fat) | 31.50 A ± 2.34 | 41.20 B ± 3.46 | 48.27 B ± 4.05 | 27.38 A ± 1.13 | 29.80 A ± 1.37 | 45.28 B ± 2.98 | 0.285 | 0.307 | 0.010 | 0.334 |
Ca (mg/L) | 1249.4 A ± 156.5 | 1505.6 B ± 258.2 | 1404.7 ± 178.5 | 1388.2 ± 256.5 | 1534.4 B ± 291.5 | 1235.2 A ± 17.1 | 0.034 | 0.016 | 0.182 | 0.099 |
Mg (mg/L) | 119.4 ± 24.6 | 112.3 ± 21.3 | 118.5 ± 24.6 | 114.5 ± 18.6 | 126.4 ± 18.4 | 104.6 ± 20.5 | 0.085 | 0.030 | 0.218 | 0.312 |
Ca:protein (mg/g) | 36.41A ± 3.23 | 41.98 B ± 3.74 | 39.97 ± 3.44 | 37.40 ± 3.18 | 42.37 B ± 4.02 | 35.85 A ± 3.11 | 0.048 | 0.012 | 0.438 | 0.603 |
Mg:protein (mg/g) | 3.46 ± 0.24 | 3.15 ± 0.19 | 3.45 ± 0.32 | 3.12 ± 0.21 | 3.54 ± 0.31 | 3.06 ± 0.28 | 0.102 | 0.051 | 0.297 | 0.491 |
Traits | Season | Traditional System | Intensive System | Effect of Factor (p-Value) | |||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Milk from Simmental Cows | Milk from Holstein-Friesian Cows | Milk from Simmental Cows | Milk from Holstein-Friesian Cows | ||||||||||
Starter Cultures * | Breed | System | Season | Culture | |||||||||
1 | 2 | 1 | 2 | 1 | 2 | 1 | 2 | ||||||
Moisture (%) | Autumn/winter | 74.44 ± 4.31 | 70.62 ± 3.29 | 69.50 ± 3.04 | 68.67 ± 1.49 | 70.81 ± 1.64 | 69.68 ± 3.81 | 64.04 ± 4.28 | 62.88 ± 3.74 | 0.009 | 0.043 | 0.031 | 0.020 |
Spring/summer | 75.17 ± 2.43 | 73.18 ± 4.27 | 74.33 ± 2.38 | 73.64 ± 2.65 | 74.64 ± 1.26 | 70.20 ± 5.16 | 71.04 ± 2.12 | 69.94 ± 1.83 | |||||
Protein (%) | Autumn/winter | 13.33 ± 1.34 | 14.37 ± 1.60 | 11.85 ± 0.87 | 13.20 ± 0.65 | 18.83 ± 0.57 | 20.24 ± 0.37 | 15.04 ± 0.10 | 15.15 ± 0.52 | 0.047 | 0.000 | 0.000 | 0.000 |
Spring/summer | 9.73 ± 1.04 | 11.44 ± 1.58 | 9.38 ± 1.15 | 12.82 ± 3.01 | 16.02 ± 0.64 | 17.39 ± 0.27 | 13.77 ± 0.28 | 13.90 ± 0.92 | |||||
Fat, dry matter (%) | Autumn/winter | 36.75 ± 1.83 | 40.71 ± 5.72 | 40.40 ± 1.23 | 40.85 ± 2.54 | 39.28 ± 1.86 | 42.06 ± 3.84 | 47.08 ± 3.9 | 46.83 ± 3.76 | 0.000 | 0.000 | 0.028 | 0.113 |
Spring/summer | 35.31 ± 5.19 | 38.43 ± 1.18 | 38.86 ± 3.84 | 40.31 ± 4.55 | 36.10 ± 1.17 | 39.60 ± 1.89 | 43.12 ± 1.87 | 44.50 ± 2.35 | |||||
Ca (mg/kg) | Autumn/winter | 1376.8 ± 158.3 | 1425.8 ± 178.3 | 1310.9 ± 217.5 | 1382.5 ± 258.3 | 1338.4 ± 198.7 | 1389.2 ± 221.6 | 1286.6 ± 287.3 | 1335.4 ± 213.8 | 0.093 | 0.144 | 0.038 | 0.043 |
Spring/summer | 1289.2 ± 282.4 | 1334.5 ± 235.3 | 1249.4 ± 197.6 | 1298.0 ± 235.7 | 1317.2 ± 236.8 | 1356.5 ± 303.5 | 1274.2 ± 245.8 | 1318.3 ± 253.6 | |||||
Mg (mg/kg) | Autumn/winter | 113.5 ± 15.3 | 116.4 ± 18.3 | 119.6 ± 17.4 | 121.0 ± 21.3 | 115.3 ± 13.9 | 116.6 ± 16.2 | 122.2 ± 20.4 | 122.9 ± 19.4 | 0.278 | 0.734 | 0.445 | 0.581 |
Spring/summer | 106.8 ± 11.4 | 107.23 ± 19.3 | 112.7 ± 10.9 | 113.0 ± 13.6 | 112.7 ± 17.4 | 115.8 ± 20.3 | 119.3 ± 17.8 | 120.1 ± 19.3 | |||||
Ca:protein (mg/g) | Autumn/winter | 10.50 ± 1.02 | 10.11 ± 0.98 | 10.83 ± 1.34 | 10.51 ± 1.42 | 7.28 ± 0.64 | 7.10 ± 0.58 | 8.94 ± 0.62 | 9.05 ± 0.84 | 0.315 | 0.043 | 0.038 | 0.109 |
Spring/summer | 13.26 ± 1.12 | 11.88 ± 1.03 | 13.35 ± 1.22 | 10.26 ± 0.87 | 8.30 ± 0.66 | 8.21 ± 0.72 | 9.42 ± 0.69 | 9.73 ± 0.73 | |||||
Mg:protein (mg/g) | Autumn/winter | 0.85 ± 0.10 | 0.81 ± 0.08 | 1.03 ± 0.11 | 0.96 ± 0.07 | 0.64 ± 0.08 | 0.59 ± 0.04 | 0.83 ± 0.07 | 0.84 ± 0.08 | 0.037 | 0.063 | 0.048 | 0.262 |
Spring/summer | 1.14 ± 0.11 | 0.96 ± 0.10 | 1.28 ± 0.14 | 0.91 ± 0.08 | 0.74 ± 0.05 | 0.69 ± 0.06 | 0.81 ± 0.09 | 0.82 ± 0.06 |
Traits | Season | Traditional System | Intensive System | Effect of Factor (p-Value) | |||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Milk from Simmental Cows | Milk from Holstein-Friesian Cows | Milk from Simmental Cows | Milk from Holstein-Friesian Cows | ||||||||||
Starter Cultures * | Breed | System | Season | Culture | |||||||||
1 | 2 | 1 | 2 | 1 | 2 | 1 | 2 | ||||||
Vitamin A (mg/kg) | Autumn/winter | 1.39 ± 0.01 | 1.40 ± 0.01 | 1.37 ± 0.02 | 1.35 ± 0.15 | 1.14 ± 0.13 | 1.31 ± 0.31 | 1.09 ± 0.07 | 1.03 ± 0.06 | 0.048 | 0.018 | 0.036 | 0.226 |
Spring/summer | 1.55 ± 0.05 | 1.56 ± 0.024 | 1.47 ± 0.037 | 1.46 ± 0.027 | 1.16 ± 0.08 | 1.20 ± 0.05 | 1.11 ± 0.08 | 1.106 ± 0.07 | |||||
Vitamin A (μg/g fat) | Autumn/winter | 15.05 ± 1.96 | 11.69 ± 1.06 | 11.8 ± 0.96 | 10.74 ± 1.20 | 10.13 ± 0.89 | 10.39 ± 1.36 | 6.48 ± 0.72 | 5.83 ± 0.52 | 0.042 | 0.025 | 0.047 | 0.341 |
Spring/summer | 16.74 ± 1.34 | 13.02 ± 1.42 | 12.28 ± 1.35 | 11.64 ± 1.42 | 10.32 ± 1.15 | 9.61 ± 0.97 | 6.64 ± 0.80 | 6.23 ± 0.61 | |||||
Vitamin D3 (μg/kg) | Autumn/winter | 1.74 ± 0.02 | 1.76 ± 0.04 | 1.65 ± 0.03 | 1.64 ± 0.03 | 1.48 ± 0.11 | 1.49 ± 0.05 | 1.408 ± 0.09 | 1.400 ± 0.11 | 0.023 | 0.031 | 0.027 | 0.151 |
Spring/summer | 2.19 ± 0.03 | 2.27 ± 0.25 | 1.85 ± 0.09 | 1.93 ± 0.06 | 1.51 ± 0.09 | 1.48 ± 0.01 | 1.42 ± 0.07 | 1.416 ± 0.05 | |||||
Vitamin D3 (μg/g fat) | Autumn/winter | 0.018 ± 0.002 | 0.015 ± 0.003 | 0.014 ± 0.004 | 0.013 ± 0.003 | 0.013 ± 0.003 | 0.012 ± 0.002 | 0.008 ± 0.001 | 0.008 ± 0.001 | 0.036 | 0.027 | 0.028 | 0.267 |
Spring/summer | 0.024 ± 0.005 | 0.020 ± 0.004 | 0.016 ± 0.003 | 0.016 ± 0.002 | 0.014 ± 0.004 | 0.012 ± 0.003 | 0.008 ± 0.002 | 0.008 ± 0.001 | |||||
Vitamin E (mg/kg) | Autumn/winter | 3.67 ± 0.02 | 3.71 ± 0.06 | 3.29 ± 0.02 | 3.29 ± 0.01 | 3.01 ± 0.13 | 3.19 ± 0.28 | 2.99 ± 0.09 | 2.84 ± 0.11 | 0.017 | 0.040 | 0.023 | 0.708 |
Spring/summer | 4.09 ± 0.03 | 4.09 ± 0.02 | 3.88 ± 0.03 | 3.89 ± 0.02 | 3.19 ± 0.17 | 3.18 ± 0.12 | 3.02 ± 0.04 | 2.95 ± 0.17 | |||||
Vitamin E (μg/g fat) | Autumn/winter | 39.72 ± 4.68 | 31.03 ± 4.02 | 27.48 ± 3.09 | 26.21 ± 4.01 | 26.73 ± 3.17 | 25.34 ± 3.07 | 17.8 ± 2.21 | 16.06 ± 2.04 | 0.012 | 0.048 | 0.027 | 0.542 |
Spring/summer | 44.23 ± 6.21 | 34.12 ± 3.75 | 32.31 ± 3.33 | 30.92 ± 4.20 | 28.26 ± 3.05 | 25.31 ± 2.99 | 17.89 ± 1.86 | 16.65 ± 1.67 |
Retention Rate (%) | Season | Traditional System | Intensive System | Effect of Factor p-Value | |||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Milk from Simmental Cows | Milk from Holstein-Friesian Cows | Milk from Simmental Cows | Milk from Holstein-Friesian Cows | ||||||||||
Starter Cultures * | Breed | System | Season | Culture | |||||||||
1 | 2 | 1 | 2 | 1 | 2 | 1 | 2 | ||||||
Protein | Autumn/winter | 85.9 ± 1.1 | 86.3 ± 0.7 | 85.6 ± 0.8 | 85.9 ± 1.1 | 87.2 ± 0.9 | 87.9 ± 1.1 | 86.3 ± 0.7 | 86.6 ± 1.0 | 0.649 | 0.341 | 0.022 | 0.130 |
Spring/summer | 87.2 ± 0.9 | 88.0 ± 0.9 | 87.4 ± 1.0 | 87.8 ± 0.9 | 88.3 ± 0.8 | 88.6 ± 2.0 | 87.9 ± 1.2 | 88.1 ± 0.9 | |||||
Fat | Autumn/winter | 93.3 ± 4.4 | 94.0 ± 2.4 | 93.6 ± 3.8 | 94.0 ± 3.7 | 95.6 ± 2.7 | 95.8 ± 3.4 | 94.1 ± 3.1 | 95.5 ± 1.3 | 0.547 | 0.187 | 0.041 | 0.740 |
Spring/summer | 94.2 ± 1.7 | 96.2 ± 0.6 | 95.5 ± 2.8 | 96.1 ± 3.2 | 94.8 ± 2.3 | 96.2 ± 1.5 | 96.8 ± 2.9 | 96.0 ± 1.8 | |||||
Vitamin A | Autumn/winter | 93.7 ± 1.2 | 93.9 ± 1.1 | 93.3 ± 1.3 | 93.9 ± 0.9 | 93.3 ± 1.0 | 93.2 ± 2.1 | 92.4 ± 1.4 | 93.2 ± 0.8 | 0.060 | 0.032 | 0.008 | 0.488 |
Spring/summer | 94.5 ± 0.6 | 95.4 ± 1.2 | 94.2 ± 0.8 | 94.2 ± 0.8 | 94.4 ± 2.1 | 94.9 ± 1.2 | 93.7 ± 2.1 | 94.3 ± 1.4 | |||||
Vitamin D3 | Autumn/winter | 94.1 ± 0.3 | 94.4 ± 0.2 | 93.3 ± 0.3 | 93.8 ± 0.3 | 93.2 ± 0.3 | 93.5 ± 0.1 | 92.6 ± 0.1 | 92.7 ± 0.1 | 0.018 | 0.026 | 0.002 | 0.896 |
Spring/summer | 95.3 ± 0.2 | 95.6 ± 0.4 | 94.0 ± 0.5 | 94.0 ± 0.1 | 92.6 ± 0.8 | 92.3 ± 1.0 | 91.8 ± 1.1 | 91.7 ± 2.1 | |||||
Vitamin E | Autumn/winter | 93.5 ± 0.3 | 93.6 ± 0.3 | 92.2 ± 0.6 | 92.5 ± 0.5 | 93.3 ± 0.5 | 92.9 ± 0.1 | 92.1 ± 0.3 | 91.2 ± 0.2 | 0.006 | 0.036 | 0.050 | 0.287 |
Spring/summer | 94.4 ± 0.3 | 94.7 ± 0.2 | 92.7 ± 0.3 | 93.0 ± 0.3 | 92.3 ± 0.2 | 92.6 ± 0.9 | 90.5 ± 1.1 | 91.1 ± 0.5 | |||||
Ca | Autumn/winter | 20.1 ± 1.9 | 18.1 ± 1.8 | 20.3 ± 2.0 | 20.1 ± 2.1 | 19.8 ± 1.8 | 18.6 ± 1.6 | 20.8 ± 2.0 | 20.2 ± 1.9 | 0.228 | 0.361 | 0.015 | 0.037 |
Spring/summer | 24.4 ± 1.2 | 21.6 ± 1.5 | 26.4 ± 2.1 | 25.1 ± 1.7 | 23.8 ± 1.5 | 22.1 ± 1.8 | 25.9 ± 2.0 | 24.8 ± 2.0 | |||||
Mg | Autumn/winter | 18.6 ± 1.0 | 16.6 ± 1.3 | 22.0 ± 1.7 | 19.1 ± 1.2 | 19.3 ± 2.1 | 16.9 ± 1.6 | 21.4 ± 1.9 | 18.4 ± 1.2 | 0.089 | 0.314 | 0.003 | 0.019 |
Spring/Summer | 26.1 ± 1.2 | 23.1 ± 1.1 | 28.4 ± 2.0 | 24.2 ± 1.6 | 24.6 ± 1.9 | 20.3 ± 1.2 | 24.9 ± 1.5 | 20.5 ± 1.4 |
© 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
Share and Cite
Król, J.; Wawryniuk, A.; Brodziak, A.; Barłowska, J.; Kuczyńska, B. The Effect of Selected Factors on the Content of Fat-Soluble Vitamins and Macro-Elements in Raw Milk from Holstein-Friesian and Simmental Cows and Acid Curd Cheese (Tvarog). Animals 2020, 10, 1800. https://doi.org/10.3390/ani10101800
Król J, Wawryniuk A, Brodziak A, Barłowska J, Kuczyńska B. The Effect of Selected Factors on the Content of Fat-Soluble Vitamins and Macro-Elements in Raw Milk from Holstein-Friesian and Simmental Cows and Acid Curd Cheese (Tvarog). Animals. 2020; 10(10):1800. https://doi.org/10.3390/ani10101800
Chicago/Turabian StyleKról, Jolanta, Agnieszka Wawryniuk, Aneta Brodziak, Joanna Barłowska, and Beata Kuczyńska. 2020. "The Effect of Selected Factors on the Content of Fat-Soluble Vitamins and Macro-Elements in Raw Milk from Holstein-Friesian and Simmental Cows and Acid Curd Cheese (Tvarog)" Animals 10, no. 10: 1800. https://doi.org/10.3390/ani10101800