Examination of the chemical composition and elements in cow’s milk
Session
Agriculture, Food Science and Technology
Description
Cow's milk as a food product characterized by a complex chemical composi-tion. The human body is easily used mineral substances of milk, because they are easily digestible and usable. Milk as a food product is quite poor in iron, cobalt and other trace elements. Milk from three farms (A, B, C) obtained from the same breed of Holstein cattle and fed differently but with the same animal feed, alfalfa hay, concentrates and wheat straw, was examined. Total daily meal of the cattle was different (20kg farm A, 28kg Farm B and 31kg Farm C per day). The Gerber method used to determine the percentage of fat in milk, Kjeldahl method for determination of total nitrogen and calcu-lation of total proteins. Determination of milk sugar-lactose is by iodometric method. Determination of dry matter is by direct method, based on drying the milk at a temperature of 1050C to a constant weight. The obtained result represents a dry substance and is expressed in percent (%). Determination of the specific gravity and determination of the density of milk with Lactoscan. Analyzed 21 chemical elements (Al, As, B, Ba, Ca, Cd, Co, Cr, Cu, Fe, K, Mg, Mn, Na, Ni, P, Pb, Sr, V and Zn) using ICP - AES (Varian, 715-ES) and using CETAC ultrasonic nebulizer (ICP/U-5000AT+) for better sensitivity. The results of the analysis of the chemical composition of the milk from the three farms are similar. Dry matter (8.22 %), fat (3.65 %) and lactose (4.49 %) dominate milk from farm B, while milk from farm C is dominate protein (3.10 %) density (28.56 %). The lowest values for the chemical composition were measure in milk from farm A. From analysis elements, it can be con-cluded that the highest value is potassium with 1174 mg/L, calcium 1122mg/L and phosphorus 786 mg/L in the milk from farm A. The composi-tion of the food is variable and depends on the type and composition of the animal feed, and the amount of the daily meal. In general, all types of milk from the three farms have enough proteins and dry matter, which is a signal for the quality of the milk.
Keywords:
Cow’s Milk, Chemical Compositon, Mineral Elements, Calcium.
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-982-15-3
Location
UBT Kampus, Lipjan
Start Date
25-10-2024 9:00 AM
End Date
27-10-2024 6:00 PM
DOI
10.33107/ubt-ic.2024.259
Recommended Citation
Vllasaku, Ilmije; Januzi, Vezir; and Tomovska, Julijana, "Examination of the chemical composition and elements in cow’s milk" (2024). UBT International Conference. 10.
https://knowledgecenter.ubt-uni.net/conference/2024UBTIC/AFCT/10
Examination of the chemical composition and elements in cow’s milk
UBT Kampus, Lipjan
Cow's milk as a food product characterized by a complex chemical composi-tion. The human body is easily used mineral substances of milk, because they are easily digestible and usable. Milk as a food product is quite poor in iron, cobalt and other trace elements. Milk from three farms (A, B, C) obtained from the same breed of Holstein cattle and fed differently but with the same animal feed, alfalfa hay, concentrates and wheat straw, was examined. Total daily meal of the cattle was different (20kg farm A, 28kg Farm B and 31kg Farm C per day). The Gerber method used to determine the percentage of fat in milk, Kjeldahl method for determination of total nitrogen and calcu-lation of total proteins. Determination of milk sugar-lactose is by iodometric method. Determination of dry matter is by direct method, based on drying the milk at a temperature of 1050C to a constant weight. The obtained result represents a dry substance and is expressed in percent (%). Determination of the specific gravity and determination of the density of milk with Lactoscan. Analyzed 21 chemical elements (Al, As, B, Ba, Ca, Cd, Co, Cr, Cu, Fe, K, Mg, Mn, Na, Ni, P, Pb, Sr, V and Zn) using ICP - AES (Varian, 715-ES) and using CETAC ultrasonic nebulizer (ICP/U-5000AT+) for better sensitivity. The results of the analysis of the chemical composition of the milk from the three farms are similar. Dry matter (8.22 %), fat (3.65 %) and lactose (4.49 %) dominate milk from farm B, while milk from farm C is dominate protein (3.10 %) density (28.56 %). The lowest values for the chemical composition were measure in milk from farm A. From analysis elements, it can be con-cluded that the highest value is potassium with 1174 mg/L, calcium 1122mg/L and phosphorus 786 mg/L in the milk from farm A. The composi-tion of the food is variable and depends on the type and composition of the animal feed, and the amount of the daily meal. In general, all types of milk from the three farms have enough proteins and dry matter, which is a signal for the quality of the milk.