Effects of breed and lactation stage on melting behaviour of milk fat determined by differential scanning calorimeter

KOYTEPE A., Allpaslan M., HAYALOĞLU A. A.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.45, sa.1, ss.102-104, 2008 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 45 Sayı: 1
  • Basım Tarihi: 2008
  • Dergi Adı: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.102-104
  • İnönü Üniversitesi Adresli: Evet

Özet

Three dairy cow breeds ('Holstein', 'Simmental', and 'Jersey') of Turkey were selected for evaluation of melting behavior of their milk fat during various stages of lactation i.e., early lactation (1st month), mid lactation (5th month) and late lactation (10th month)]. The melting behaviour of milk fat was determined by using a differential scanning calorimeter. Milk fat of 'Holstein' cow had lower melting point (MP) than those of 'Jersey' and 'Simmental' cows. 'Simmental' and 'Jersey' milk fat with low NIP did not differ (p>0.05) from other breeds. Milk fats of 'Holstein' and 'Jersey' cows have lower mid MP fractions than milk fats from 'Simmental' cows. Milk fats in the late lactation had higher MP than early lactation (1st month) and mid lactation. NIP were higher levels at the late lactation period in all breeds. The 'Simmental' cows' milk fat contained significantly higher melting fractions than 'Holstein' and 'Jersey' breeds' milk fat. Results showed that the melting profiles of milk fat obtained from 3 different dairy breeds were different during lactation and differential scanning calorimeter technique can be satisfactorily used for determining the melting behaviour of milk fat.