Quality of raw milk from a farm with automatic milking system in the Czech Republic

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F11%3A43870287" target="_blank" >RIV/62157124:16270/11:43870287 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Quality of raw milk from a farm with automatic milking system in the Czech Republic
Original language description
The aim of this study was to assess the quality of raw cow's milk from an automatic milking system. Samples of milk (48) were analyzed microbiologically and chemically and the freezing point, somatic cell count and inhibitor residues were determined. Theaverage content (%) was: fat 3.79 +- 0.18, protein 3.46 +- 0.06, casein 2.67 +- 0.09, lactose 4.82 +- 0.04 and NFS 8.96 +- 0.11; freezing point -0.521 +- 0,003 °C, somatic cells count 221+-46x103xml-1. No inhibitor residue was detected in any of the samples. Microbiologically relevant results were the low values, of the total microbial count (2.3x104 CFUxml-1), psychrotrophic count (6.3x103 CFUxml-1), coliform count (2.4x101 CFUxml-1), Escherichia coli count (3.2x101 CFUxml-1), enterococci count (8.5x101 CFUxml-1) and Staphylococcus aureus count (1.1x101 CFUxml-1). The study provides a comprehensive view on the quality of milk produced by robotic milking. The automatic milking system seems to be excellent in terms of milking and milk h
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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