Effects of breed, diet and other factors on the quality of fresh milk in physical and chemical aspects case study Vita dairy
Session
Agriculture, Food Science and Technology
Description
This study evaluates the effect of breed and nutritional factors on the physicochemical properties of fresh milk at the Vita dairy in Istog.Eighty milk samples were analyzed, collected from 20 farms with four cow breeds: Holstein, Simmental, Red Holstein, and Montbéliarde, during the months of May–June 2024. The samples were assessed for parameters such as: fat, protein, lactose, pH, acidity, specific gravity, dry matter, and freezing point.The results show that milk from the Holstein breed has a higher content of fat (4.02%), protein (3.30%), and lactose (4.70%) compared to Simmental. Specific gravity and dry matter were also higher in Holstein milk, reflecting better nutritional quality. The pH and acidity parameters were within standard norms for both breeds, confirming the freshness of the milk.This research highlights the importance of breed and nutrition in milk quality and provides a basis for improving production and processing practices.
Keywords:
fresh milk, breed, milk quality, physico-chemical parameters, Vita
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-982-41-2
Location
UBT Lipjan, Kosovo
Start Date
25-10-2025 9:00 AM
End Date
26-10-2025 6:00 PM
DOI
10.33107/ubt-ic.2025.174
Recommended Citation
Hoti, Ardit, "Effects of breed, diet and other factors on the quality of fresh milk in physical and chemical aspects case study Vita dairy" (2025). UBT International Conference. 19.
https://knowledgecenter.ubt-uni.net/conference/2025UBTIC/AFCT/19
Effects of breed, diet and other factors on the quality of fresh milk in physical and chemical aspects case study Vita dairy
UBT Lipjan, Kosovo
This study evaluates the effect of breed and nutritional factors on the physicochemical properties of fresh milk at the Vita dairy in Istog.Eighty milk samples were analyzed, collected from 20 farms with four cow breeds: Holstein, Simmental, Red Holstein, and Montbéliarde, during the months of May–June 2024. The samples were assessed for parameters such as: fat, protein, lactose, pH, acidity, specific gravity, dry matter, and freezing point.The results show that milk from the Holstein breed has a higher content of fat (4.02%), protein (3.30%), and lactose (4.70%) compared to Simmental. Specific gravity and dry matter were also higher in Holstein milk, reflecting better nutritional quality. The pH and acidity parameters were within standard norms for both breeds, confirming the freshness of the milk.This research highlights the importance of breed and nutrition in milk quality and provides a basis for improving production and processing practices.