Event Title

The results of testing the quantity of milk fat in milk as raw materials in some of the milk producers in the municipality of Istog

Session

Food Science and Technology

Description

The amount of milk fat plays a direct economic importance in Kosovo because the basic milk price is conditioned by the amount of fat in the milk. The study was conducted by dairy producers in Istog municipality in period of the 12 month of 2016. In total, the study included 1618 milk samples, from average 68 farms per month. The lowest number of farms and samples was 58 during the summer months. Measurement of the amount of milk fat in the milk samples was done by the acidobutiric method according to Gerber. From the analyzes obtained, the amount of milk fat in the average monthly milk samples for all samples ranges from 3.61 % to 3.81 %. The lowest values of 3.61 % of milk fat were during high temperatures in summer due to thermal stress on dairy cows, decreasing the amount of fat and lowering the basic milk price.

Keywords:

Milk, milk fat, sample, thermal stress

Session Chair

Namik Durmishi

Session Co-Chair

Emina Daci

Proceedings Editor

Edmond Hajrizi

ISBN

978-9951-437-54-7

Location

Durres, Albania

Start Date

28-10-2017 9:00 AM

End Date

28-10-2017 10:30 AM

DOI

10.33107/ubt-ic.2017.185

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Oct 28th, 9:00 AM Oct 28th, 10:30 AM

The results of testing the quantity of milk fat in milk as raw materials in some of the milk producers in the municipality of Istog

Durres, Albania

The amount of milk fat plays a direct economic importance in Kosovo because the basic milk price is conditioned by the amount of fat in the milk. The study was conducted by dairy producers in Istog municipality in period of the 12 month of 2016. In total, the study included 1618 milk samples, from average 68 farms per month. The lowest number of farms and samples was 58 during the summer months. Measurement of the amount of milk fat in the milk samples was done by the acidobutiric method according to Gerber. From the analyzes obtained, the amount of milk fat in the average monthly milk samples for all samples ranges from 3.61 % to 3.81 %. The lowest values of 3.61 % of milk fat were during high temperatures in summer due to thermal stress on dairy cows, decreasing the amount of fat and lowering the basic milk price.