Composition and Processing Characteristics of Milk from Lithuanian Black and White Cows

Milda Keršienė¹, Ina Jasutienė¹, Marija Kubiliūtė¹, Tomas Ruzgas² and Daiva Leskauskaitė^1,

¹Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania

²Department of Applied Mathematics, Kaunas University of Technology, Kaunas, Lithuania

Cite this paper:
Milda Keršienė, Ina Jasutienė, Marija Kubiliūtė, Tomas Ruzgas and Daiva Leskauskaitė. Composition and Processing Characteristics of Milk from Lithuanian Black and White Cows. Journal of Food and Nutrition Research. 2019; 7(2):114-121. doi: 10.12691/jfnr-7-2-3

Abstract

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 < 0.05) in comparison with the summer period. The technological properties of LBW milk demonstrated considerable variations. A significant relationship was found between milk protein profiles and acid-induced gelation properties. Milk samples with strong acid-induced gelation properties had significantly higher β-lg content (p < 0.05) and lower α_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.

Keywords:
milk casein fractions acid-induced gelation vitamin D vitamin A

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