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This research aimed to determine the hygienic quality, physicochemical properties and technological suitability of milk obtained in an extensive, small family farm in western Poland in the spring-summer (grazing) and autumn-winter (indoor) seasons. The farm was operated in the traditional manner where animals spend 7/24 on the pasture in the spring-summer season. The study was performed on forty-eight samples of bulk tank milk collected once a week over one year from 17 cows of the old local Polish black and white lowland breed. Milk was tested for somatic cell count, total bacterial count, basic composition, density, vitamin C content, rennet coagulation time, pH and colour in the CIE L*a*b* system. In the autumn-winter season, a higher somatic cell count, higher protein, fat and lactose levels, longer coagulation time and lower colour parameter a* values were found compared with the spring-summer period. However, no differences as regards the colour parameters L* and b* and vitamin C content were observed between the seasons. Highly significant negative correlations between the colour of the milk and the total bacterial count and somatic cell count were found (P ≤ 0.01). High somatic cells count in studied milk highlights that mastitis and milking hygiene are still a challenging task in small family farms.

In this study, varying concentrations of polyunsaturated fatty acids in goat’s milk were obtained by supplementing goat feed rations with maize dried distillers grains with solubles (DDGS). In comparison to the control group, the milk of goats that received DDGS contained about 25% more polyunsaturated fatty acids, 30% more conjugated linoleic acid (CLA), and had more favorable values of the atherogenic and thrombogenic indices. The diverse composition of fatty acids present in the goat’s milk correlated with the olfactory perception of the milk and its volatile compound profile. The level of unsaturated fatty acids significantly affected the odors detected in the processed goat’s milk. The volatile compound profile of the milk was mostly differentiated by the concentrations of aldehydes (hexanal and furfural) and furanones (furaneol), which exceeded their odor threshold values. The total concentration of identified aldehydes was highest in pasteurized milk samples from the goats of the experimental group, as a result of heating. Furfural was found in pasteurized samples of both the control and experimental milk at concentrations exceeding its odor threshold (3 mg·kg−1). Feeding goats with DDGS did not change the animal, cooked, dairy fat, lack of freshness, light-oxidized, or overall dairy flavors of the raw milk. After pasteurization, milk from goats fed with DDGS retained its characteristic animal odor and gained a very intense cooked flavor.

Simple Summary As mare’s milk has high nutritional and biological value, it has a number of therapeutic properties. The aim of this study was to determine the basic composition, fatty acid profile, and values of health-related indices of milk from mares of different lactation stages, ages, and birth orders. The study was conducted on milk obtained from Coldblood mares in weeks 10, 15, and 25 of lactation. The mares were aged between five and 14 years. It was found that milk produced from the 15th week of lactation had the most beneficial fatty acid composition and very beneficial values of health-related indices (low values of the atherogenic index—AI and thrombogenic index—TI), which is important with regard to the prevention of atherosclerosis and thrombosis. Moreover, the study found a dependence between birth order and the atherogenic index, which was lower in milk derived from older mares (birth order > 7). The findings from the study indicate that it is possible to modify the fatty acid profile of milk by appropriately managing the age structure of the herd of mares, among other things. To confirm this dependence, the study will be continued on a larger group of mares. Abstract The objective of this study was to determine the chemical composition, fatty acid profile, and values of healthy indices of milk from a specialized farm of Polish Coldblood mares of different ages, birth orders, and lactation stages. Milk samples (n = 48) were collected for analysis in weeks 10, 15, and 25 of lactation from mares aged between five and 14 years. The study showed that the stage of lactation has a significant effect on the fatty acid (FA) profile of the milk produced on the farm. The highest concentration of monounsaturated and polyunsaturated FAs was found in milk produced from the 15th week of lactation. The milk was also characterized by low values of atherogenic and thrombogenic indices, which indicate the health benefits of milk with respect to the content of fatty acids and their potential to prevent or cause atherosclerosis and thrombosis. The study also found a significant correlation between the number of foalings (birth order), the fatty acid profile, and atherogenic index of milk produced on the farm. The findings from the study indicate that it is possible to modify the fatty acid profile of bulk tank milk through appropriate management of the age structure of the herd of mares. To confirm this dependence, the study will be continued on a larger group of mares.

The aim of this study was to compare the rheological and physicochemical parameters, as well as the organoleptic properties, of soft rennet cheese made from whole and skimmed milk in different seasons on a traditional family farm. We analyzed milk from twenty Polish Holstein&ndash, Friesian cows for basic composition, number of somatic cells, acidity, and color in terms of the Comission Internationale de l'Eclairage (CIE) lightness*redness*yellowness (L*a*b*) system, and 24 cheeses in terms of texture, acidity, color in terms of the CIE L*a*b* system, and organoleptic parameters in summer and winter. We determined the effects of the season and the fat content of milk on the pH, titratable acidity, color, firmness, and stickiness of the cheese. Cheeses from summer milk showed greater acidification than those from winter milk (p &le, 0.05). Skimmed milk cheeses from both seasons showed increased firmness and stickiness, and worse organoleptic characteristics, particularly in taste and consistency, than whole milk cheeses (p &le, 0.05). The highest level of yellow (b*) was found in whole milk summer cheeses, those produced in winter were 16% less yellow. Milk from traditional family farms is a valuable raw ingredient for the production of soft, unripe rennet cheese. However, the variability of organoleptic characteristics related to the season should be taken into account in cheese production. Skimmed cheese can serve as an alternative to full-fat cheese, especially for people looking for low-fat products, regardless of the time of year.

Genes encoding casein proteins are important candidates for milk composition traits in mammals. In the case of the domestic horse, our knowledge of casein genes is limited mainly to coding sequence variants. This study involved screening for polymorphism in 5’-flanking regions of four genes encoding equine caseins (CSN1S1, CSN1S2, CSN2, and CSN3) and making a preliminary assessment of their effect on the gene expression (on the mRNA and protein levels) and milk composition traits in selected horse breeds. Altogether, 23 polymorphisms (21 described previously SNPs and two novel InDels) were found in the studied sequences, the majority of which are common in various horse breeds. Statistical analysis revealed that some are putatively associated with gene expression or milk composition — for example, the c.-2047_-2048insAT polymorphism (CSN1S1) turns out to be related to the total milk protein content in Polish Primitive Horse (p G SNP (CSN2) is related to beta-casein relative mRNA level and milk lactose concentration in the Polish Coldblood Horse breed (p

Summary The degree of lactose hydrolysis and exogenous lactase activity of fermented mare's milk (MM) mixed with cow's (CM), sheep's (SM) and goat's milk (GM) was investigated. Moreover, the overall sensory desirableness of the novel products was also evaluated. A mixture MM + CM, or MM + GM, or MM + SM at a 1:1 ratio, significantly reduced the amount of contained lactose (P

The aim of this study was to conduct lactic acid-alcoholic fermentation using mesophilic lactic acid bacteria (LAB) for mare’s milk and its mixture with goat and sheep milk, followed by instrumental and sensory characteristic of the texture profile in the produced kefirs. It was shown that kefirs made from a mixture of goat and sheep milk are firmer, have greater values of consistency and the viscosity index than those produced from mare’s milk alone. Kefir storage for 3 weeks causes changes in their mechanical properties. Exceptions are found for firmness of kefirs made from both mixtures and the viscosity index of kefir made from sheep milk, which remained stable. The most divergent texture profile of the tested kefirs was reflected in the sensory examined descriptors of prickling, dense and mouth-coating sensation.

The first aim of the study was to compare selected meat quality parameters in porkers without the gene RYR1 (T) (ryanodine receptor gene). These were porkers slaughtered at 100 to 115 kg and 116 to 130 kg live weight. The second aim of the study was to determine the occurrence frequency of standard-quality meat (red, firm, nonexudative [RFN]) and the occurence frequency of defective meat (pale, soft, exudative [PSE] and acid, soft, exudative [ASE]). The analysis was conducted on the longissimus lumborum muscle in 114 crossbred porkers. The porkers were a cross of Camborough 22 sows and boars from lines 337PIC (Pig Improvement Company), Norsvin Landrace and Pietrain. All of the animals were provided with identical environmental and nutritional conditions. The average weight of the slaughtered animals in the light and heavy groups was 110 kg and 122 kg, respectively. Both groups had the same average post-slaughter meatiness (56.5%). A statistical analysis of selected meat-quality parameters did not show any significant differences between the weight groups. On the other hand, the classification based on carcass quality showed an occurence frequency of defective meat in heavier crossbred porkers (116 to 130 kg) that was three times higher than in those crossbred animals which weighed 100 to 115 kg when slaughtered. In porkers without the gene RYR1 (T) , the defective meat types PSE and ASE occurred with a frequency of 17.54%.

The investigations were carried out in the year 2001 on 167 Black-and-White cattle farms of Wielkopolska region (West Poland). On the farms included in the study a survey on performing the premilking procedures was conducted and the results were collected concerning analyses of bulk tank milk samples for the somatic cell count (SCC) and total microorganism count (TMC). Herds, in which udders and teats were cleaned with a towel soaked with a disinfectant or washed with water containing a disinfectant, were characterized by lowest logeSCC (12.36 and 12.41, respectively). They were followed by herds in which wiping with a dry towel (12.48) and washing with clean water (12.58) were practiced. The lowest logeTMC was observed in the herds in which udders and teats were cleaned with a dry towel (10.66). This characteristic was similar in the herds where washing with clean water or wiping with a towel soaked with a disinfectant were practiced (10.89 and 11.00, respectively). The highest value of logeTMC was in the herds in which washing with water containing a disinfectant was practiced (11.28). For SCC, a significant interaction was found between both pre-milking procedures. In the case of wiping with either a dry or wet towel, significantly lower values of logeSCC were observed in the herds in which forestripping was performed prior to cleaning. However, in the herds in which udders and teats were washed with water, a better option was to perform forestripping after udder and teat cleaning.

BACKGROUND Mares' milk is becoming increasingly popular in Western Europe. This study was thus aimed at investigating the impact of stage of lactation and season on chemical composition, somatic cell count and some physicochemical parameters of mares' colostrum and milk, and at developing a method for the determination of vitamin C (ascorbic acid) in mares' milk and to determine its content in fresh and stored milk. RESULTS The analysis conducted showed an effect of the stage of lactation on contents of selected chemical components and physicochemical parameters of mares' milk. In successive lactation periods levels of fat, cholesterol, energy value, citric acid and titratable acidity decreased, whereas levels of lactose and vitamin C, as well as the freezing point, increased. Analysis showed that milk produced in autumn (September, October, November) had a higher freezing point and lower concentrations of total solids, protein, fat, cholesterol, citric acid and energy value in comparison to milk produced in summer (June, July, August). Mares' milk was characterised by low somatic cell count throughout lactation. In terms of vitamin C stability the most advantageous method of milk storage was 6-month storage of lyophilised milk. CONCLUSION In general, the results confirmed that mares' milk is a raw material with a unique chemical composition different from that produced by other farm animals. © 2014 Society of Chemical Industry

Camelina sativa cake (CS), a rich source of unsaturated fatty acids, in the case of ruminants may improve the energy value of a diet and also increase the unsaturated fatty acid content in milk. Effects of basal diet (control) and basal diet plus 12 g 100 g −1 of CS in concentrate dry matter on fatty acid composition of goat's milk and kefir made from this milk were examined with particular emphasis on the contents of monoenes and conjugated isomers of linoleic acid. A total of 66 goats of the Polish White Improved breed were divided into two groups – the control and receiving CS. The diets were administered to animals for 30 days. Elevated concentrations of total monounsaturated fatty acids, the effect of an increased levels of monounsaturated fatty acids in the trans configuration as well as an increased content of total polyunsaturated fatty acids resulted from CS supplementation. Total saturated fatty acid concentration was decreased. Milk from CS-supplemented goats and kefir made from this milk were characterized by increased levels of beneficial nutritional factors, including mono- and polyunsaturated fatty acids.

The aim of this research was to study the lipid fraction composition of late lactation mares' milk produced by Polish Cold-blooded mares between 141 and 210 d post partum. Total fat, cholesterol, fatty acids composition, fat soluble vitamins and β-carotene content were measured. The study revealed that mares' milk is a low fat product with low cholesterol content. The lipid fraction of mares' milk was characterised by a low concentration of saturated fatty acids, as well as low ratio of linoleic and linolenic fatty acids. The results obtained showed that, despite its low fat content, mares' milk is a good source of fat-soluble vitamins, especially vitamins D 3 , E and K 2.

BACKGROUND The composition of bioactive components in dairy products depends on their content in raw milk and the processing conditions. The experimental material consisted of the milk of dairy goats supplemented with 120 g d−1 per head of false flax cake. The aim of the study was to evaluate the quality of kefir produced from goat's milk with a higher content of bioactive components resulting from supplementation of the goats' diet with false flax cake. RESULTS The administration of false flax cake to goats had a positive effect on the fatty acid profile of the raw milk, causing an increase in the proportion of polyunsaturated fatty acids (PUFA), including conjugated linoleic acid (CLA) and n-3 fatty acids. Their increased percentage was detected in the kefir after production as well as after storage. The processing value of the harvested milk did not differ from the qualitative characteristics of milk from goats of the control group. Increasing the proportion of bioactive components in goat's milk did not result in changes in the acidity, texture, colour, flavour, aroma or consistency of the kefir obtained. CONCLUSION Milk and kefir obtained after the administration of false flax cake to goats contain bioactive components (PUFA including CLA, n-3 and monoenic trans fatty acids) in significant amounts. Kefir from experimental goat's milk did not differ in quality from kefir made from the milk of the control group. © 2014 Society of Chemical Industry

The study investigated the effect of vegetable and animal fat in the feed ration on the fatty acid profile of reserve fat in the arctic fox. Varying proportions of saturated and unsaturated fats in the feed ration comprised the experimental factor. In order to differentiate contents of saturated and unsaturated fatty acids in the experimental feed rations, various percentages of rapeseed oil and turkey fat were applied. The subcutaneous and circum-organal fat in this study differed considerably in terms of contents of individual fatty acids and between individual groups of acids. The circum-organal fat contained much higher amounts of unsaturated acids, but at the same time it was characterized by a lower amount of monounsaturated acids. Significant differences were also found in the contents of as many as 11 fatty acids. Recorded results indicate a potential modification of reserve fat in the arctic fox, a model representative of carnivorous animals (Carnivora). The possibility of the partial substitution of animal fat with vegetable oil (rape oil) in the nutritive diet of artic foxes was confirmed.

The article describes the recent data dealing with the fatty acid content in cow, goat, and sheep milk. A large body of evidence demonstrates that fatty acid profile in goat and sheep milk was similar to that of cow milk. Palmitic acid was the most abundant in milk. Goat milk had the highest C6:0, C8:0, and C10:0 content. Sheep milk was the richest source of conjugated linoleic acid and α-linolenic acid. Ewe’s milk had lower value of n-6/n-3 then goat and cow milk.

The aim of this study was to analyse the metabolic activity of lactic acid bacteria and yeast based of changes in electrical conductivity and electrical impedance during fermentation of goat milk and mixtures of goat’s milk and mare’s milk (1:1, 1:2). As a result of fermentation, conductivity increased 1.4-fold. The conductivity of kefir prepared from goat and mare milk mixed at a ratio of 1:2 (6.210 Ω-3∙cm-1) was lower than that of the 1:1 mixture or of goat milk alone (7.242 Ω-3∙cm-1). A significant dependence of electrical conductivity and pH (0.970 ≤ r ≤ 0.993) was recorded during fermentation. The addition of mare milk to goat milk significantly slowed down the growth of LAB (Δλ = 0.8 h) and yeasts during kefir production., Cilj ovog istraživanja bio je ispitati metaboličku aktivnost bakterija mliječne kiseline i kvasaca na temelju promjena u električnoj vodljivosti i otporu izmjerenim tijekom fermentacije kozjeg mlijeka i mješavina kozjeg i kobiljeg mlijeka (1:1, 1:2). Uslijed fermentacije električna vodljivost povećala se 1,4 puta. Vodljivost kefira napravljenog od mješavine kozjeg i kobiljeg mlijeka u omjeru 1:2 (6,210 Ω-3∙cm-1) bila je manja u usporedbi s električnom vodljivosti kefira pripravljenog samo od kozjeg mlijeka (7,242 Ω-3∙cm-1), odnosno od mješavine kozjeg i kobiljeg mlijeka u omjeru 1:1. Tijekom fermentacije utvrđena je statistički značajna ovisnost između električne vodljivosti i pH vrijednosti (0,970 ≤ r ≤ 0,993). Dodavanje kobiljeg mlijeka kozjem mlijeku značajno usporava rast bakterija mliječne kiseline (Δλ = 0,8 h) i kvasaca tijekom proizvodnje kefira.

Variance components for five consecutive measurements of body weight in Polish sheep were estimated using random regression and multi-trait animal models. The data included between 7856 and 31694 body weight records at 5 age classes from birth to 150 days of age. The random additive genetic, maternal environmental and individual permanent environmental effects were fitted. All variance components were increasing over time (not at equal rates), which reflects increasing phenotypic mean and variance with age. Direct heritability tended to increase with age, whereas the effect of dam was reduced for older ages, and the proportion of permanent environmental component was relatively stable. Generally, similar tendencies were registered for estimates obtained via multi-trait animal model. The results confirm that there is a scope for genetic improvement in growth pattern in Polish sheep.

BACKGROUND:Camelina sativa cake (CSC), a rich source of unsaturated fatty acids, in the case of ruminants, may improve the energy value of a diet and also increase the unsaturated fatty acid content in milk. Effects of basal diet (control), basal diet plus 30 g kg−1 of CSC in dietary dry matter (DM), basal diet plus 60 g kg−1 of CSC in dietary dry matter on milk production and the fatty acid composition of ewe's milk with particular emphasis on the monoenes and conjugated isomers of linoleic acid content were examined. RESULTS: Elevated concentration of total monounsaturated fatty acids, the effect of an increase in monounsaturated fatty acids in the trans configuration, as well as the increased content of total polyunsaturated fatty acids, resulted from CSC supplementation. Total saturated fatty acid concentration was decreased. CONCLUSION: Milk from CSC-supplemented ewes was characterized by increased levels of beneficial nutritional factors, including mono- and n-3 polyunsaturated fatty acids, and was also by lower atherogenic and thrombogenic indices. Taking into consideration all the obtained results and recommended fat concentrations in a daily ruminant ration, we recommend supplementing a dairy ewe's diet with 30 g kg−1 DM of CSC cake in practice. Copyright © 2011 Society of Chemical Industry

In this study, the effect of the lactation stage on changes in the fat and cholesterol content and fatty acid composition of colostrum and milk of Wielkopolska mares' was investigated. Colostrum and milk samples from 10 lactating mares were collected at the beginning of lactation, on the 1st and 2nd day after foaling and then, starting from the first month of lactation, at 4 weeks' intervals up to the fifth month of lactation. Statistically significant differences were found between mares' colostrum and milk in the fat and cholesterol content as well as in the percentage rate of total fatty acids which occurred in significant quantities. Together with the lengthening of the lactation time, the content of fat and cholesterol in the mares' milk was observed to decrease. The authors also found a significant impact of the lactation period on changes in the ratio of polyenoic fatty acids from the n-6 to n-3 family. Bearing in mind the fat and cholesterol content and a more favourable (from the nutritional point of view) ratio of fatty acids from the family of n-6 to n-3, it is recommended to collect milk from mares in the 4th and 5th month of lactation.

The aim of this study was to conduct lactic acid-alcoholic fermentation using mesophilic lactic acid bacteria (LAB) for mare’s milk and its mixture with goat and sheep milk, followed by instrumental and sensory characteristic of the texture profile in the produced kefirs. It was shown that kefirs made from a mixture of goat and sheep milk are firmer, have greater values of consistency and the viscosity index than those produced from mare’s milk alone. Kefir storage for 3 weeks causes changes in their mechanical properties. Exceptions are found for firmness of kefirs made from both mixtures and the viscosity index of kefir made from sheep milk, which remained stable. The most divergent texture profile of the tested kefirs was reflected in the sensory examined descriptors of prickling, dense and mouth-coating sensation., Cilj ovog istraživanja bio je provesti mliječno kiselu i alkoholnu fermentaciju kobiljeg mlijeka i mješavine kobiljeg mlijeka s kozjim kao i ovčjim mlijekom pomoću mezofilnih bakterija mliječne kiseline te odrediti reološka (indeks viskoznosti i konzistenciju), teksturalna (čvrstoća i kohezivnost) i senzorska (osjet peckanja, zbijenosti i premaza u ustima) svojstva proizvedenih kefira. Rezultati analiza pokazali su kako kefir proizveden od mješavine kobiljeg mlijeka s kozjim kao i ovčjim mlijekom ima bolju čvrstoću, konzistenciju i veći indeks viskoznosti u odnosu na kefir proizveden isključivo od kobiljeg mlijeka. Pohrana kefira u trajanju od 3 tjedna na temperaturi od 5±1 °C utjecala je na promjenu svih određivanih svojstava proizvoda. Izuzetak je svojstvo čvrstoće kefira proizvedenog od obje mješavine mlijeka te indeks viskoznosti kefira proizvedenog od mješavine kobiljeg i ovčjeg mlijeka, koji su ostali stabilni tijekom pohrane.

Apart from the well-known role of somatic cell count as a parameter reflecting the inflammatory status of the mammary gland, the composition of cells isolated from milk is considered as a valuable material for gene expression studies in mammals. Due to its unique composition, in recent years an increasing interest in mare's milk consumption has been observed. Thus, investigating the genetic background of horse’s milk variability presents and interesting study model. Relying on 39 milk samples collected from mares representing three breeds (Polish Primitive Horse, Polish Cold-blooded Horse, Polish Warmblood Horse) we aimed to investigate the utility of equine milk somatic cells as a source of mRNA and to screen the best reference genes for RT-qPCR using geNorm and NormFinder algorithms. The results showed that despite relatively low somatic cell counts in mare's milk, the amount and the quality of the extracted RNA are sufficient for gene expression studies. The analysis of the utility of 7 potential reference genes for RT-qPCR experiments for the normalization of equine milk somatic cells revealed some differences between the outcomes of the applied algorithms, although in both cases the KRT8 and TOP2B genes were pointed as the most stable. Analysis by geNorm showed that the combination of 4 reference genes (ACTB, GAPDH, TOP2B and KRT8) is required for apropriate RT-qPCR experiments normalization, whereas NormFinder algorithm pointed the combination of KRT8 and RPS9 genes as the most suitable. The trial study of the relative transcript abundance of the beta-casein gene with the use of various types and numbers of internal control genes confirmed once again that the selection of proper reference gene combinations is crucial for the final results of each real-time PCR experiment.

This article explored the formation of volatile compounds during the production of kefir from goat and sheep milks with high polyunsaturated fatty acids (PUFA) as a result of feeding animals forage supplemented with maize dried distillers grains with solubles (DDGS). The increased PUFA content of the goat and sheep milks resulted in significant changes to the fermentation process. In particular, apart from an increase in the time taken to ferment sheep milk, fermentation yielded less 2,3-butanedione. The highest quantities of this compound were assayed in kefir produced from goat milk with an increased content of PUFA. An increase of PUFA significantly elevated ethanal synthesis during lactose-alcohol fermentation of sheep milk. Neither the origin of milk (sheep or goat) nor the level of PUFA had any statistical effect on the amount of ethanal assayed during the fermentation of milk and within the finished product. The proportion of l(+)-lactic acid was higher in kefirs produced using goat milk compared with sheep milk and did not depend on the content of PUFA in milk fat. The content of PUFA had a significant effect on the aroma profile of the resulting kefirs. An increase in PUFA content resulted in the loss of whey aroma in goat milk kefirs and the animal odor in sheep milk kefirs, and a creamy aroma became more prevalent in kefirs made from sheep milk.

The aim of the study was to determine the whey protein profile, somatic cell count, total bacteria count, chemical composition and some physico-chemical properties of late lactation milk produced by Polish Cold Blooded Horses mares between 141 and 210 days post partum. The whey protein profile, expressed as a percentage of the total sum of the six whey proteins considered, was characterised by high proportions of lysozyme (11.6%), lactoferrin (14.6%) and immunoglobulin (15.8%). Whey proteins represented in greatest amounts included β-lactoglobulin (29.2%) and α-lactalbumin (25.4% of the total whey protein fraction). Mares' milk was characterised by very low numbers of somatic cells and total bacterial counts. Results presented confirm that late lactation mares' milk constitutes a valuable source of bioactive components.

The aim of this paper was to assess if goat milking order was stabile over a long period and if milking order is influenced by horned ness, age, body weight, breed, social status and milk productivity. Milking order was studied in three periods: the second half of 1999, and the first and second halves of 2000. To verify the results statistically, a variance analysis (ANOVA), the least squares method and Spearman's rank correlation were used. The observed milking order of goats was non-random and very similar in the two consecutive years. Milk yield correlated with the milking order in two of the three periods (higher–yielding goats entered the milking parlour first). Social status as well as age affected milking order only in one period (dominant and younger animals came to the milking parlour earlier). In one period it was observed that body weight influenced the milking order at a marginally significant level (p = 0.0598). Heavier goats were milked before lighter ones. It can be suggested, that milk productivity is the strongest predictor of the animal position in the milking order. However, habits seems to influence milking order stronger than measurable traits. The own results were compared with other studies on milking order in cattle, sheep and goats.

The study investigated the effect of vegetable and animal fat in the feed ration on the fatty acid profile of reserve fat in the arctic fox. Varying proportions of saturated and unsaturated fats in the feed ration comprised the experimental factor. In order to differentiate contents of saturated and unsaturated fatty acids in the experimental feed rations, various percentages of rapeseed oil and turkey fat were applied. The subcutaneous and circum-organal fat in this study differed considerably in terms of contents of individual fatty acids and between individual groups of acids. The circum-organal fat contained much higher amounts of unsaturated acids, but at the same time it was characterized by a lower amount of monounsaturated acids. Significant differences were also found in the contents of as many as 11 fatty acids. Recorded results indicate a potential modification of reserve fat in the arctic fox, a model representative of carnivorous animals (Carnivora). The possibility of the partial substitution of animal fat with vegetable oil (rape oil) in the nutritive diet of artic foxes was confirmed.

Mares' milk is becoming increasingly popular in Western Europe. This study was thus aimed at investigating the impact of stage of lactation and season on chemical composition, somatic cell count and some physicochemical parameters of mares' colostrum and milk, and at developing a method for the determination of vitamin C (ascorbic acid) in mares' milk and to determine its content in fresh and stored milk.The analysis conducted showed an effect of the stage of lactation on contents of selected chemical components and physicochemical parameters of mares' milk. In successive lactation periods levels of fat, cholesterol, energy value, citric acid and titratable acidity decreased, whereas levels of lactose and vitamin C, as well as the freezing point, increased. Analysis showed that milk produced in autumn (September, October, November) had a higher freezing point and lower concentrations of total solids, protein, fat, cholesterol, citric acid and energy value in comparison to milk produced in summer (June, July, August). Mares' milk was characterised by low somatic cell count throughout lactation. In terms of vitamin C stability the most advantageous method of milk storage was 6-month storage of lyophilised milk.In general, the results confirmed that mares' milk is a raw material with a unique chemical composition different from that produced by other farm animals.

A total of 307 lactations of ewes from synthetic line (13/16 East Friesian Milk Sheep, 3/16 Polish sheep breeds) were invesstigated. Ewes were milked after weaning, starting on the 60th day of lactation, for the period of our months. Milk recording was conducted using the A30 scheme during the morning and afternoon milkings. Twenty one simplified milk recording schemes were investigated, taking into account the data from 4 or 6 control milkings, and estimating the differences between milk production, protein and fat contents on the basis of the simplified and the A30 methods. The accuracy of the methods to estimate milk (protein, fat) yields was verified using the pairwise test. Among the tested 4-measurement methods, the most useful – in terms of the accuracy of milk, protein and fat yield estimations – were models, in which milk recording is conducted once a month, only in the morning or afternoon. The application of such methods does not result in the deterioration of accuracy of milk recording for sheep and makes it possible to lower the costs connected with recording by approximately 50 %.

The composition of bioactive components in dairy products depends on their content in raw milk and the processing conditions. The experimental material consisted of the milk of dairy goats supplemented with 120 g d(-1) per head of false flax cake. The aim of the study was to evaluate the quality of kefir produced from goat's milk with a higher content of bioactive components resulting from supplementation of the goats' diet with false flax cake.The administration of false flax cake to goats had a positive effect on the fatty acid profile of the raw milk, causing an increase in the proportion of polyunsaturated fatty acids (PUFA), including conjugated linoleic acid (CLA) and n-3 fatty acids. Their increased percentage was detected in the kefir after production as well as after storage. The processing value of the harvested milk did not differ from the qualitative characteristics of milk from goats of the control group. Increasing the proportion of bioactive components in goat's milk did not result in changes in the acidity, texture, colour, flavour, aroma or consistency of the kefir obtained.Milk and kefir obtained after the administration of false flax cake to goats contain bioactive components (PUFA including CLA, n-3 and monoenic trans fatty acids) in significant amounts. Kefir from experimental goat's milk did not differ in quality from kefir made from the milk of the control group.

The effect of two diets enriched with unsaturated fatty acids--one containing the addition of dried distillers grains with solubles (DGS) and the other the addition of false flax--Camelina sativa cake (CS)--on some metabolic parameters and hormone concentration in growing lambs was determined in this experiment. A total of 21 ram lambs of the Polish Whiteheaded mutton sheep were divided into three groups (the control, receiving DGS and CS). The diets were administered to animals for 6 weeks. During the experiment, peripheral blood was collected. Glucose (GL), total cholesterol (CH), triglycerides (TG), free fatty acids (FFA), insulin (IN), leptin (LE), triiodothyronine (T3) and thyroxine (T4) were assayed in serum. The age-dependent reduction in CH and TG limited by both experimental diets were observed. A significant increase in FFA concentration was observed in samples collected in the last, that is, third, time period. This was most probably caused by a 12-h pre-slaughter fasting period. A significantly lower dynamic of FFA increase in that experimental period was found in animals receiving the experimental feed. Insulin concentration in DGS-receiving lambs was increased, in contrast to the CS-receiving lambs, in which it was lower when compared to the control. LE concentration was decreased by both experimental diets, more markedly in the DGS-receiving animals. No differences between the experimental groups and the control were observed in T3 and T4 concentrations. The effect of 12-h pre-slaughter fasting was statistically highly significant for the levels of examined blood markers and hormones, except for TG and IN in the group of lambs receiving the experimental diet with CS.

Camelina sativa cake (CSC), a rich source of unsaturated fatty acids, in the case of ruminants, may improve the energy value of a diet and also increase the unsaturated fatty acid content in milk. Effects of basal diet (control), basal diet plus 30 g kg(-1) of CSC in dietary dry matter (DM), basal diet plus 60 g kg(-1) of CSC in dietary dry matter on milk production and the fatty acid composition of ewe's milk with particular emphasis on the monoenes and conjugated isomers of linoleic acid content were examined.Elevated concentration of total monounsaturated fatty acids, the effect of an increase in monounsaturated fatty acids in the trans configuration, as well as the increased content of total polyunsaturated fatty acids, resulted from CSC supplementation. Total saturated fatty acid concentration was decreased.Milk from CSC-supplemented ewes was characterized by increased levels of beneficial nutritional factors, including mono- and n-3 polyunsaturated fatty acids, and was also by lower atherogenic and thrombogenic indices. Taking into consideration all the obtained results and recommended fat concentrations in a daily ruminant ration, we recommend supplementing a dairy ewe's diet with 30 g kg(-1) DM of CSC cake in practice.

The effect of the stage of lactation, the number of foals and age of the mare on changes in the fat content and fatty acid composition of colostrum and milk of primitive Konik horses was investigated. Colostrum and milk samples from 12 lactating mares were collected at the beginning of lactation, on the days 1 and 2 after foaling and then, starting from the first month of lactation, at 4-week intervals up to the sixth month of lactation. Significant differences were observed in fat content as well as the composition of some analysed fatty acids between colostrum and milk of mares of the Konik breed. The number of foalings and the age of mares did not have a statistically significant effect on the fat content in milk and had only a slight effect on the fatty acid composition. Milk produced by mares of the Konik breed is characterized by a considerable content of polyene fatty acids with 18 carbon atoms, a low ratio of n-6 fatty acids to n-3 fatty acids as well as low, highly advantageous values of atherogenic and thrombogenic indices.

The aim of this paper was a retrospective analysis of factors affecting the somatic cell count (SCC) in cow bulk tank milk. The investigations concerned the year 2000 and were conducted on 212 family dairy farms in the Wielkopolska region (Western Poland). The average herd size was 13.3 cows (ranging from 5 to 48), whereas the mean SCC was 269,000 in 1 cm3 of milk (ranging from 63,000 to 631,000). In the period from July to September a higher SCC (P < or = 0.01) was found than in the other months. In herds of more than 15 cows, higher SCC values (P < or = 0.05) were observed than in the smaller herds. The following management and technological factors significantly decreased SCC: a 7-8-week dry period (versus shorter period), foremilking with the use of a forestripper, practicing manual udder massage before milking, individual rationing of feeds according to production, and the application of MgO and beta-carotene additives to the feed ration.

The aim of this study was to evaluate the sensory profile based on the principal component analysis (PCA) and cluster analysis of Euclidean distances as well as evaluate a volatile profile in ewes’ milk. The analysis was conducted using SPME GC/TOFMS. Tested milk came from ewes fed concentrate supplemented with 10 and 20% Camelina sativa (L.) Crantz cake (CSC). This plant containing unsaturated fatty acids as well as natural antioxidants (for example, tocopherol), may constitute an excellent source of energy in the feed ratio for animals, at the same time improving the composition of fatty acids in milk fats. Milk of ewes fed CSC had a distinct animal, grainy and processed aroma. After pasteurization, the cooked and dairy fat aroma intensified. At the same time the overall dairy aroma, highly characteristic of the control milk, was considerably reduced. An addition of CSC to the diet of ewes resulted in an increase in the content of volatiles, primarily fatty acids. The applied milk pasteurization had a significant effect on a further increase in the contents of volatiles. First of all furans, furanones and furfural, being the Maillard reaction products, were accumulated.Key words: Sheep milk, sensory analysis, flavor analysis, volatiles in milk.