COMPARISON OF SOME PHYSICOCHEMICAL PROPERTIES OF MILK FROM HOLSTEIN-FRIESIAN AND JERSEY COWS
 
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Pol. J. Food Nutr. Sci. 2006;56(Special issue 1s):61–64
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ABSTRACT:
The hygienic quality and physicochemical properties of raw milk from Holstein-Friesian and Jersey cows were determined in the study. It was found that the total bacterial count and the somatic cell count in milk samples were within the threshold limit values specified by relevant legal regulations. Milk from Jersey cows contained much higher levels of dry matter, which resulted primarily from higher concentrations of protein compounds (by approx. 19%), both casein and whey proteins, as well as fat (by approx. 50%), as compared with milk from Holstein-Friesians. The levels of all analysed calcium forms (total, colloidal, soluble, ionic) were higher in milk from Jersey cows than in milk from Holstein-Friesian cows. The characteristics of the dispersion state of fat globules showed that their average diameters were greater (by approx. 24%) in milk from Jersey cows, in comparison with milk from Holstein-Friesians. The levels of lactose and milk properties, i.e. acidity, density, conductivity and freezing temperature, were similar in both cow breeds.