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In this paper, the significance of animal food (meat and milk) in human nutrition and satisfaction of life needs with special look on health is reviewed. Meat is excelent source of proteins with high biological value.The proteins from meat are of high quality because they contain high share of essencial amino acids which are necessary for human organism. Polyunsaturated fatty acids, esspecialy those from ω3 group, became very importat to human nutritionists because they have significant role in prevention of stress induced deseases and of those induced by improper diets. New findings from western industrial countries point out the fact that longer intake of LA (ω-6) with relative “deficiency” of ω-3 is the main risk factor in occurence of cancer, coronary deseases (CHD), cerebrovascular deseases (CVD) and alergic hyperactivity; not cholesterol as was considered till now. Therefore it is important to reduce the ω-6 / ω-3 acids ratio in meat and milk using some feedstufs in diets of animals. Dairy products contribute to health throughout life. Epidemiological researches as well as studies in animals and humans indicate that dairy food and/or their components have a protective effect against cancer. The potential anticancer agents identified so far in dairy foods include conjugated linoleic acid (CLA), calcium, vitamin D, sphingomyelin, butyric acid, ether lipids, protein and lactic acid bacteria. Milk is exclusive source of nutrients for the young and it also represents a high grade source of dietary nitrogen and indispensable amino acids for adults. Consumers are increasing looking for animal products, which could prevent disease or illness.Keywords: animal products, polyunsaturated fatty acids, meat, milk, nutrients.

Tounj cheese is considered as semi-hard, full-fat, smoked, autochthonous, farmhouse Croatian cheese, which is produced from raw cow˘s milk, has bred-like shape and weighs about 900 g. According to its characteristics it was presumed that a new kind of cheese could be produced by using basic traditional technology and implementing ripening process. It was anticipated that ripened Tounj cheese would have highly desirable sensorial characteristics. Therefore the objective of this research was to follow basic proteolytic changes during Tounj cheese ripening and to ascertain the optimal ripening time according to proteolysis and sensorial qualities. Tounj cheese was produced using traditional technology with two modifications [that is, 1) implementation of a starter culture, composed from Lactococcus lactis subsp. lactis, and Lactococcus lactis subsp. cremoris (EZAL, France), and 2) using 100% chymosin purified from Kluyveromyces marxianus v. lactis (Maxiren 1800, France) as rennet] to narrow the variability in microbial composition and using different rennet between farms included in the experiment. Proteolysis after 0, 14, 28, 42 and 56 days of ripening was evaluated by extraction and determination of the nitrogen fractions released during the ripening process. Complementing this work, more specific methods urea-PAGE electrophoresis and densitometric analysis of main casein fractions were applied. The sensorial qualities for different ripening time of Tounj cheese was judged by 16 consumers, using a scoring system with a highest score value of 20. Extensive primary proteolysis of Tounj cheese during ripening was evidenced due to chymosine and plasmin activity. As a consequence of alpha S1-CN degradation, Alpha S1-I, Alpha S2-II, and some undefined degraded products with high elecrophoretic mobility appeared. The increasing value of these products during ripening was linear and significant (P

Krčki sir je autohtoni hrvatski otočki sir koji pripada skupini tvrdih, punomasnih sireva, proizvedenih iz sirovog, toplinski neobrađenog ovčjeg mlijeka. Zadnja istraživanja Krčkog sira provedena su sredinom prošlog stoljeća. Od tada do danas došlo je do određenih promjena u njegovoj tehnologiji proizvodnje. Autohtonost proizvodnje i svojstva Krčkog sira predstavljaju temelj eventualne oznake zaštite njegovog zemljopisnog podrijetla. Stoga je cilj ovog rada istražiti kakvoću ovčjeg mlijeka za proizvodnju Krčkog sira, kakvoću sirutke (kao sirovine u proizvodnji skute) i Krčkog sira, te tehnologiju proizvodnje Krčkog sira na OPG otoka Krka. Na osnovu rezultata analize sastava ovčjeg mlijeka za proizvodnju Krčkog sira, utvrđene su prosječne vrijednosti slijedećih parametara: mliječna mast 7, 81% ; bjelančevine 5, 59% ; laktoza 4, 97% ; suha tvar 19, 04% ; bezmasna suha tvar 11, 06% ; pH 6, 66 ; titracijske kiselosti 9, 41º ; ; ; ; ; SH i točke ledišta -0, 555°C. Broj somatskih stanica (BSS) iznosio je prosječno 407 000 stanica/ml, a ukupni broj mikroorganizama (UBM) 950 000/ml. Prosječni sastav Krčkog sira bio je: mast 34, 38% ; bjelančevine 23, 24% ; suha tvar 63, 22% ; voda u bezmasnoj suhoj tvari 57, 36% ; mast u suhoj tvari 54, 38% ; sol 1, 97% ; pH 5, 78 ; mliječna kiselina 1, 216 ; WSN/TN 10, 15% i TCNSN/TN 6, 28%. Rezultati mikrobiološke analize Krčkog sira pokazuju da svega 55% analiziranih uzoraka sira zadovoljava odredbe Pravilnika o mikrobiološkim standardima za namirnice (NN, 46/94.), stoga su potrebne nužne modifikacije u tehnologiji proizvodnje ovčjeg mlijeka i Krčkog sira u cilju podizanja mikrobiološke kakvoće Krčkog sira i smanjivanja varijabilnosti u sastavu i kakvoći Krčkog sira između OPG, a u cilju pripreme ovog sira za zaštitu oznake kvalitete zemljopisnog podrijetla (PGI).

Production of autochthonous cheese on family farms in Croatia has been increasing very rapidly. The improvement has been a direct result of the actions under the project, “ Investigation and Development of Technology of Autochthonous Cheese Produced on Family Farms” . Regular hygienic control of raw milk for middle and large-scale dairy processing plants has been performed in Croatia since 2000, but the same control has not been established for milk processed at the family-farm-level. Therefore, the objective of this paper was to investigate the effects of somatic cell counts (SCC) on cheesemilk composition and yield efficiency of Artisan˘s Tounj cheese produced on family farms to emphasize the importance of regular control of raw milk quality at the farm level. The investigation was performed by weighing cheesemilk, whey and cheese (after smoking) of 30 batches of cheese produced on five family farms. During the investigation, samples of milk, whey and cheese were collected for laboratory analysis. The batches were divided according to SCC level into three groups: 1, 000, 000 cells/ml. The results showed that lactose content in cheesemilk significantly (P1, 000, 000 cells/ml). This effected solid non-fat content which significantly (P

Na području Primorsko-goranske županije proizvodi se nekoliko poznatih autohtonih sireva: Krčki, Creski i Grobnički sir. Sirevi se proizvode iz nepasteriziranog mlijeka, a specifičnost im daje: klima, zemljopisni položaj, tlo, voda, botanički sastav prirodnih livada i pašnjaka, pasmina stoke te tradicionalne navike i običaji lokalnog stanovništva. Rad obrađuje zaštitu izvornosti te tehnologiju proizvodnje.

High quality of raw milk is the most important precondition for production of high quality dairy products. Almost all West European countries introduced payment system on the basis of fat and protein differential as well as hygienic quality - total bacterial count and somatic cell count (indicates of mastitis frequency) in dairy herds. The threshold value for penalty for high bacterial count is 100000/ml and somatic cell count 400000/ml in most countries. It is very important to educate farmers how to change the content of milk fat and protein by dietary manipulation, how to prevent spread of mastitis on dairy herd by following well known recommendations and how to ensure low bacterial count milk by good milking routine, sanitation and cooling of the milk.

Randomly amplified poplymorphic DNA (RAPD) was used for identification of Lactococcus lactis subsp. cremoris strains isolated 40 years ago from various dairy homemade products. Total genomic DNAs from six randomly chosen isolates and the reference strain Lactococcus lactis subsp. cremoris NIZO B64 were amplified using four different 10-mer primers. Although most RAPD fragments were commom to all six isolates, a sufficient number of polymorphic fragments were also detectedthat allowed clear distincion of the isolates and the reference strain. The results indicate that RAPD analysis could be a useful and efficient method to distiguish Lactococcus lactis subsp. cremoris at the strain level and to dettect genetic diersity.

Milk samples from 248 Pag ewes, belonging to 14 different flocks and located through the Pag Island (Croatia), were analyzed by isoelectrofocusing and PCR-RFLP. Two genetic variants (A and B) and three genetypes (AA, AB and BB) of beta-lactoglobulin have been identified. According to the allele frequency (A=0.48, B=0.52) and occurrence of geneticvariants, the Pag breed is similar to other Mediterranean dairy sheep breeds. The observed genotype frequencies at the β -lactoglobulin locus (AA=0.185, AB=0.589 and BB=0.226) were significantly different from those expected from Hardy-Weinberg equilibrium. In comparison with 12 different studies related to Mediterranean dairy sheep populations, the significant departure from Hardy-Weinberg was also obtained in Valle del Belice sheep. However, the sample size required for detection of the same amount of departure from the Hardy-Weinberg as it was observed in Pag sheep was only sufficient in four studies (including Pag sheep). The superiority of the AB β -lactoglobulin genotype for milk production could be one of possible reasons for the observed excess of heterozygotes and ellele frequencies at intermediate level.

U radu su opisane važnije osobine plazmina kao značajne indogene proteinaze mlijeka, njegova koncentracija, način mjerenja koncentracije i njegove aktivnosti u mlijeku. Također su pobrojani čimbenici koji utječu na njegovu koncentraciju i aktivnost. Od svih čimbenika na povećanu plazminsku aktivnost u mlijeku najviše utječu kasna laktacija i mastitis, odnosno povećan broj somatskih stanica (BSS). U mlijeku s visokim BSS povećava se indogena proteoliza, naročito u sistemu plazmin i plazminogen. Objašnjeno je specifično hidrolitičko djelovanje plazmina tijekom primarne proteolize pojedinih kazeniskih frakcije u mlijeku. Plazmin najintenzivnije razgrađuje ß-CN, a puno manje as1-CN i as2-CN, dok gotovo uopće ne razgrađuje k-CN. Aktivacija plazminogena u plazmin složen je biokemijski proces uvjetovan odnosom aktivatora i inhibitora u mlijeku, te se može značajno povećati u mlijeku s visokim BSS. U mliječnom serumu nalazimo veći broj inhibitora plazmina od kojih je ß-laktoglobulin najvažniji nakon njegove toplinske denaturacije. Inhibitorno na aktivnost plazmina djeluje dodavanje aprotinina i sojinog tripsin inhibitora u mlijeko. Od svih karakteristika plazmina najznačajnija je njegova termostabilnost na temperature pasterizacije, pa čak i sterilizacije. Objašnjen je mehanizam toplinske inaktivacije plazmina stvaranjem kovalentnih disulfidni veza između molekula plazmina i denaturiranih bjelančevina mliječnog seruma (prvenstveno ß-laktoglobulina). Kratka pasterizacija inaktivira termolabilne inhibitore plazminogen aktivatora i inhibitore plazmina što povećava plazminsku aktivnost, dok primjena viših temperatura i produženo trajanje toplinske obrade mlijeka inaktivira plazmin.

Research into the influence of a lactation phase on milk production and number of somatic cells involved 30 sheep of the Travnik breed, all of equivalent age and physical development and in the second lactation. Milk quantity was determined on the basis of individual measurements of morning and evening milkings. The number of somatic cells was established in 221 samples. In the course of the 235-day lactation period the sheep produced an average of 137 litres or 593 ml/day of milk. Stage of lactation was found to have a significant influence on both overall quantity of milk (P

The aim of research was to determine the influence of stages of lactation on the chemical composition and physical properties of sheep milk. The analysis involved a total of 202 milk samples in various strages of lactation (beginning, midpoint, end). Milk analyses included determination of the content of dry matter, fat, protein, lactose, solids-non-fat, degree of acidity, pH values and freezing point. Data was statistically processed in accordance with the SAS statistics package )1996). Sheep milk contained on average 19.11% total solids, 7.52% fat, 5.90% protein, 4.55% lactose, 11.45% solids-non-fat. Titratable acidity of milk amounted to 9, 30°SH, ionometric 6.78, and freezing point was – 0.566°C. In the middle and at the and of the lactation period the contents of total solids, fat, protein, and pH value were significantly higher (P

The role of plasmin in proteolysis during cheese ripening and the relationship between plasminogen activation and (somatic cell count (SCC) in milk were investigated. Casein hydrolysis showed that plasmin influenced the ripening of Podravec cheese, and that milk treated with urokinase increased the percentage of water soluble nitrogen of total nitrogen (WSN/TN) (p=0.07). Percentage of gamma-casein (gamma-Cn) was significantly increased in Podravec cheese produced from high SCC milk (>500000 SCC ml) when it was treated with urokinase (p

The use of lactococci is widespread and has the longest tradition in industrial mesophilic lactic cultures technology. The principal concern of the dairy industry is the reliability and stability of these cultures. This paper describes the major technologically important properties of mesophilic lactic cultureswhen they are used for fermentation of milk and the production of cheese. This paper includes some of the specific properties of lactococci strains which can help in making the right choice of strains, depending on the product being produced. For example, most dairy fermentation require rapid acid production, ability to produce desired changes in milk and lack of off-flavour production. Certain strains of lactococci have the ability to produce exopolysaccharides or bacteriocines thus contributing to sensory properties of dairy products. In addition, these bacteria make important contributions to proteolysis during ripening and to the develompent of cheese flavour.

Research was focused on the effects of breed (Alpine and Saanen) on changes in the chemical composititon of goat milk in the course of five succesive lactations. The total number of performed analyses varied dependig on number of montly checks of milk yield, the number of goats involved and number of the content-determining analyses: total solids, solids-non-fat, fat, protein, lactose, ash, calcium, phosphorus and acidity level. Daily feed ration consisted of fodder (meadow hay and clover-grass mixture) with the addition of corn silage. The second part of daily ration was a feed mixture for goats containing 14% protein. Average cmemical composition of milk (%) of Alpine and Saanen breeds of goat, respectively, was as follows at the start of the lactation period (day 50): total solids (12.29 and 11.76) ; solids-non-fat (8.57 and 8.20) ; fat (3.68 and 3.57) ; protein (2.96 and 2.81) ; lactose (4.61 and 4.52) ; ash (0.802 and 0.787) ; calcium (0.129 and 0.125) ; phosphorus (0.095 and 0.088) and acidity (7.01°SH and 6.25°SH). At the and of lactation period (day 200), the average content of milk was: total solids (12.01 and 11.91) ; solids-non-fat (8.26 and 8.33) ; fat (3.71 and 3.56) ; protein (3.04 and 3.11) ; lactose (4.23 and 4.23) ; ash (0.834 and 0.828) ; calcium (0.118 and 0.111) ; phosphorus (0.092 and 0.091) and acidity (7.42°SH and 7.62°SH). It can be said that breed had a significant effect on the content of total solids, solids-non-fat, protein, lactose, ash, calcium and phosphorus, all of which were found to be higher in milk of Alpine breed troughout the five lactations.

The aim of this research was to establish the effects of stage and number of lactation on changes in the chemical composition of goat milk (Alpine and Saanen) during five consecutive lactation periods. All animals were milked manually and kept under the same accomodation and feeding conditions. Milk analyses included determinations of the content of dry matter, solids non fat, fat, protein, lactose, ash, calcium and phosphorus. Established average minimum and maximum contents (%) were as follows: dry matter (11.15-11.90) ; solids non fat (7.89-8.48) ; fat (3.26-3.58) ; protein (2.73-3.04) ; lactose (4.18-4.50) ; ash (0.792-0.802) ; calcium (0.110-0.124) ; phosphorus (0.083-0.092). During the five lactations, significantly higher (P

For the planning of the barn layout, cow traffic and facility locations (such as: cubicles, forage lane, etc.), the farmer has to know the milking robot utilization of his production herd. Therefore, prediction of the milking robot utilization has to be done. The milking robot utilization depends on the cow’s visiting pattern and capacity of the milking robot. The models used for prediction were generalized multiple regression models. Behavioural data were obtained by video observations and electronic measurements. For eleven behavioural variables used in the model from all three experiments, only two (number of cows and sum of milk yields per hour in kilograms) were statistically significant (p ≤ 0.05) and measurable on a commercial farm. A part from the milking capacity, forage feeding routine influenced utilization of the robot. Combined cow traffic used in experiments appeared to be feasible.

Lactococcus lactis species is one of most important groups of lactic acid bacteria that are used in the dairy industry. The major functions of this species in dairy fermentation are the production of lactic acid from lactose, hydrolysis of casein and citric acid fermentation. Thus their metabolic end products and enzymes directly or indirectly have significant influence in determining the texture and flavour of the fianl products. In recent years, genetics and physiological properties of lactococci have considerable changed. Therefore, both for basic research and for application purposes in this paper the general view of the new taxonomic classification of Lactococcus lactis, the role of their plasmids and the physiology and nutritional requirements during growth are discussed.

Istraživanje je provedeno na tridesetak najvećih farmi proizvođača mlijeka u okolici Bjelovara. U istraživanju se ubuhvaćene pasmine simentalac i hjolstein. Istraživao se utjecaj somatskih stanica na kakvoću mlijeka (postotak mliječne masti, postotak proteina, postotak laktoze, postotak Sbm), te količina mlijeka. Istraživanje je izvršeno sa šest ponavljanja, a uzorkovanje seu vršili sami proizvođači mlijeka svkih pretnaest dana nakon jutarnje mužnje. Uzorci su ispitani u mljekari Lura d.d. Zagreb na aparatima Milco Scan 4000 i Fossomatic 5000. Statistička obrada podataka je izvršena u programu Mean. Dobiveni rezultati potvrđuju dosadašnja istraživnja nekolicine autora: soamtske stanice imaju velik utjecaj na kakvoću mlijeka, a posebice na postotakl laktoze i postotak Smb-a. Pasmina holstein imala je očekivano veću proizvodnju mlijeka, ali mnogo veći ukupni broj somatskih stanica. Prvotelke su imale niži broj somatskih stanica, a što su laktacije dalje odmicale (četvrta, peta i ostale) ukupni se broj somatskih stanica povećao. Isdtarživanje je vrlo aktualno, a posebice donošenjem novog hrvatskog Pravilnika o kakvoći mlijeka te ulaskom Hrvatske u WTO.

Goat farming was outlawed in Croatia until the 1980s when, with the aim of promoting milk production, breeds of goat with a high genetic potential in milk production (Alpine, Saanen and German improved Fawen were imported from France and Germany. At this point in time there are about 85 000 goats in Croatia, bred for meat and milk production. In the Mediterranean karst areas, where vegetation is sparse, production concentrates on meat, while in the continental parts of the country the focus on milkproduction. As a rule, goats are farmed intensively in smaller herds of 20-40 animals ; milking is mostly done by machine, with milk being bought and processed into different types of cheese industrially. The number of family holdings processing goat milk and offering products to the market is small. The milk yield of goats depends on the breed, sequence of lactation, feed and individual family holding, and ranges from 500 to 800 litres per lactation period of 220 to 270 days. Goat milk contains between 3.2%-3.5% fat, 2.8%-3.2% protein and 4.2%-4.6% lactose. Family holdings produce different types of cheese, most of them hard or semi-hard, while some are smoked. The "Vindija" dairy industry in Varaždin produces several types of cream cheese from full cream milk: Capril, Capron, Caprozola, Capro blue and Caprilo which are round cheeses and come in various weights (from 100 gr Caprilo t0 4.800 gr Caprozola). Capril and Caprilo are cheeses with white moulds, Caprozola with green moulds and Capro blue bith blue moulds. Fetaca is a white goat cheese in pickle, packed in plastic containers of 2.500 gr. The above listed types of cheese contain a minimum of 45% of fat in dry matter.

Cilj ovog istraživanja bio je utvrditi gornju granicu broja somatskih stanica prema kojoj bi se sitovo mlijeko svrstavalo u ekstra razred. Za istraživanje je odabrano 87 holstein i 39 simentalskih krava iz tri različita gospodarstva, a uzorci mlijeka sakupljeni su u mjesečnim intevalima. U razdoblju od travnja 1999. do svibnja 2000. za ukupno 527 uzoraka utvrđen je sadržaj suhe tvari bez masti (Sbm), laktoze i broj somatskih stanica (BSS), te izmjerena pH vrijednost. Dobiveni rezultati analiza mlijeka za sadržaj Sbm>8, 5%, laktoze>4, 61% i pH 6, 6-6, 7 poslužili su za formiranje grupe krava (n=126) koje su uzete u daljnja istraživanja. Statistička analiza obuhvatila je stadij laktacije, broj laktacija i sezonu telenja za procjenu granične vrijednosti BSS. Stadij kaktacije, broj laktacija i sezona telenja, kao što se i pretpostavljalo, značajno su utjecali na BSS (P

The Paska sheep is an autochthonous breed from island Pag (Adriatic sea), mainly kept for the production of the well known (in Croatia) hard cheese named “Paski” cheese. In this study isoelectric focusing and PCR-RFLP of  -lactoglobulin were performed in order to characterise Paska sheep with respect to milk protein polymorphism ( S1-casein and  -lactoglobulin). Individual milk samples of the 40 unrelated ewes were taken from five farms. Two variants in  -lactoglobulin (A and B) and four variants (A, B, C and D) in the  S1-casein locus were found. The frequency of the D variant (“Welsh”) was low (0.025). The obtained results are preliminary and further analysis, on a larger data set, is necessary for more complete overview of milk protein polymorphism in Paska sheep.

U radu su opisana organoleptička, kemijska, fizikalna, hranidbena i terapeutska svojstva kozjeg mlijeka. U odnosu na ostale vrste mlijeka, kozje karakterizira izrazito bijela boja, intenzivniji okus i miris te viši puferski kapacitet. Kozje mlijeko zbog većeg udjela masnih globula i kazeinskih micela manjeg promjera ima bolju probavljivost. Osobito zbog svojih antialergijskih svojstava, kozje mlijeko pokazalo se dobrom zamjenom za kravlje, posebice u prehrani djece i odraslih. Korištenjem kozjeg mlijeka u liječenju bolesnika s raznim malapsorpcijskim sindromima postignuti su vrlo dobri rezultati.

The influence of somatic cell count (SCC) on chemical composition, yield, fat and protein recovery in the processing of Podravec (semi hard cheese) was investigated. In addition, the role of plasmin in proteolysis during cheese ripening and relationship of concentrations of plasmin and SCC in milk were investigated. A total of 600 kg of milk was collected from 61 farms and then divided into three groups of 200 kg of milk regarding various SCC (*250 000 mL-1, 250-500 000 mL-1, *500 000 mL-1). Further, each group was divided to two subgroups of 100 kg of milk. One subgroup was treated with urokinase (activator of plasmin) and other was free from urokinase. Milk was processed to cheese Podravec in a pilot dairy of the “Sirela” factory. Proteolysis during ripening was determined in three ways: as percentage of water soluble nitrogen to total nitrogen (WSN TN-1), three acetic acid soluble nitrogen to total nitrogen (TCASN TN-1) and relative density of protein bends on electrophoretograms using urea-polyacrylamid gel electrophoresis. The effect of SCC, urokinase and duration of ripening were analyzed using a split plot statistical model. The deleterious effects of an elevated SCC on chemical composition, yield, fat and protein recovery in processing of Podravec cheese was clear. Cheese made from milk with *250 000 SCC mL-1 was significantly superior to that made from milk with *250 000 SCC mL-1 in most yield and quality characteristics. Proteolysis during ripening showed that plasmin was an important enzyme in proteolysis of the Podravec cheese and treated milk with urokinase increased WSN TN-1 (P=0, 07). Percentage of *-casein was significantly increased in high SCC milk (*500 000 SCC mL-1) treated with urokinase (P*0, 05). Plasminogen/plasmin activity was increased during ripening of cheese produced from high SCC milk as the result of increased concentration of plasminogen/plasmin in high SCC milk.

Incidence of subclinical mastitis on the farms with various number of cows has been investigated. The 1209 milk samples from individual farmes from 42 West Slavonija villages were collected in the 1998. The arithmetic mean of bulk milk SCC was 518 000 cells/ml indicating that the cows udder health was generally poor. The geometric mean bulk SCC was 219 000 cells/ml. In the case of farms possesing three or four cows as well as those with more than four cows a higher somatic cell count (SCC) compared to farmers possesing one or two cows (P

The Project "How to improve the raw milk quality on dairy farms in Croatia", met its main aim which was to help producers meet the EU standards for somatic cell and bacteriological counts. In first step of project attention was paid to estimate the influence of different type of milking (hand or machine) on total bacterial and somatic cell counts. Between September 1998 to April 1999, 641 samples of bulk milk from 241 family farms were monthly collected. Farms had different types of cattle housing and level of milk hygiene but same a simmental cows or their crosses. Bacterial counts were determined by standard plate count (SPC) and somatic cell counts (SCC) by Fossomatic cell counting. Repeated measurement model was used to analyze obtained data. Type of milking was defined as a fixed effect and farm within type of milking as a random effect. Differences between hand and machine milking were significant (P

Republic of Croatia has favourable condition for development of animal production. The analysis of the current positions takes in account period from 1990 to 1998, especially from the aspect of meat and milk production. Data show that because of the war in 1991/1992 number of cattle was lowered for 46.6%, pigs for 25.9% and poultry for 41.8% in analysed period. In process of restauration of animal production not only the number of animals should be increased, but technology of production and the choice of appropriate genotypes of animals and efficiency of production systems. In this review activities which influence enhancement and quicker development of animal production such as orientation on family farming, breeding techniques and goverment support to the production programmes are emphasized. With transition from plan to market economy, the grading of animal products became very important task. Croatian government is preparing new legislation which includes indicators of quality in the payment system. This should influence the faster progress in the production of some kinds of meat and milk as well as in increasing in product quality.

Proizvodnja ovčjeg i kozjeg mlijeka u svijetu procjenjuje se na 20, 6 milijuna tona, od toga na ovčje mlijeko otpada 8, 3 milijuna tona.Najveći proizvođači ovčjeg mlijeka u svijetu su: Azija, Europa i Afrika. U Hrvatskoj je 1998. godine bilo 426.000 ovaca, od čega 12% pod selekcijskim obuhvatom. Uglavnom prevladavaju domaće pasmine ovaca (dalmatinska pramenka, paška ovca, creska ovca, lička pramenka...). Ovce se uzgajaju u prvom redu radi mesa ali i radi mlijeka koje se prerađuje u sireve od kojih je najpoznatiji Paški sir. Iako je ovčarstvo u Hrvatskoj još uvijek dobrim dijelom ekstenzivno, poduzimaju se odgovarajuće mjere i stvaraju uvjeti za njegovo unapređenje. U radu su navedeni čimbenici koji utječu na količinu i sastav ovčjeg mlijeka. Istaknute su osnovne značajke kemijskog sastava, fizikalnih i tehnoloških osobina, te broja somatskih stanica. Navedene su sličnosti između ovčjeg i kravljeg mlijeka.

Poznate koga, ki še ni razmišljal o svoji prihodnosti ali, ki ni vsaj moč lahko v prihajajočih letih usmerijo v oblikovanje stabilnega, zdravega in varnega življenja. Mlekarska industrija, s kontinuirano proizvodno in predelovalno verigo, se včasih znajde v resnih težavah, vendar in brez prihodnosti. Ne smemo pozabiti, da je mlekarska industrija ena izmed najbolj stabilnih in prilagodljivih kmetijskih panog. Mlekarsko industrijo bo v prihodnosti vodilo v prvi vrsti povpraševanje konzumentov in to z dveh vidikov: z vidika zdravja in z vidika proizvodnje in predelave v povezavi z zaščito okolja. Masovno ponudbo v preteklosti bo zamenjalo vse večje individualno povpraševanje po izdelkih s posebnimi lastnostmi. S tem bodo pridobili na pomenu tudi regionalni avtentični izdelki. Če razmišljamo o mlekarstvu v luči zdravja, želimo "zdrave izdelke", ki ohranjajo telo v dobri kondiciji, brez nedovoljenih aditivov in z minimalnim dodatkom ostalih snovi, potrebnih za proizvodnjo izdelkov s takšno kakovostjo in stabilnostjo, ki ju zahteva tržišče. Proizvode, ki se prodajajo kot "organski", ne moremo proglasiti za posebno zdrave proizvode temveč za proizvode, ki so rezultat naravi prijazne proizvodnje. Z vidika potrošnje in proizvodnje mleka je izjemnega pomena pravilen pristop pri obravnavanju mleka kot pomembnega živila v zdravi humani prehrani. Vprihodnosti bo potrebno veliko pozornosti posvetiti vplivu živali, predvsem krmljenja živali na končno kakovost izdelkov, prav tako pa tudi ravnanju z živaglmi. Pomemben vpliv bo imela pri tem biotehnologija. Ne smemo pozabiti, da je ekonomska prihodnost mlekarske branže gotova in v tesni povezavi s procesi, ki potekajo v okviru pogajanj v WTO II in Agenda 2000 in s procesi svetovne integracije. Širjenje in povezovanje bo prineslo veliko sprememb. Spremembe na trgu bodo narekovale nove zahteve za proizvodnjo ter kvaliteto in sortiment blaga. S tem, ko se bodo sprostili trgi, bodo potrebne spremembe v "lokalni mlekarski politiki".

Točka ledišta mlijeka kao uglavnom konstantna fizikalna vrijednost ne određuje se samo da bi se ustanovilo razvodnjavanje mlijeka, već je važan parametar u procjeni njegove kvalitete. U radu je istražen utjecaj pasmine koza, stadija i redoslijeda laktacije na vrijednost točke ledišta. Istraživanje je izvršeno na uzorcima mlijeka od 33 alpina i 33 sanske koze tijekom 5 uzastopnih laktacija. S obzirom da sve koze na početku laktacija nisu bile jednake dobi, rezultati mjesečnih kontrola mliječnosti korigirani su na 50., 100., 150. i 200. dan laktacije. Tijekom prve tri laktacije, točka ledišta mlijeka bila je prilično ujednačena dok je u 4. i 5. laktaciji ustanovljen signifikantan utjecaj redoslijeda laktacije.Tijekom pojedinih laktacija, između pasmina nisu ustanovljene značajne razlike u vrijednostima točke ledišta mlijeka. Tijekom svih 5 laktacija ustanovljene su signifikantne korelacije (P

Codex Alimentarius dugi je niz godina važan zakonodavni akt u području prehrambene industrije. Zbog važnosti mlijeka i mliječnih proizvoda utemeljen je "Codex Odbor" za mlijeko i mliječne proizvode, koji je integriran u cjeloviti Codex sustav. Posebno je važna povezanost između Codex-a i WTO (World Trade Organization -Svjetska trgovinska organizacija). Za Hrvatsku je od posebne važnosti skori ulazak u WTO. Valja naglasiti daje "Pravilnik o kvaliteti mlijeka i mliječnih proizvoda", koji će kako očekujemo napokon uskoro usvojiti Državni zavod za normizaciju i mjeriteljstvo, utemeljen na osnovnim postavkama Codex.

The percentage of farms with SCC above 400,000/ml and of farms with a great deal of infected cows were determined in some places of Croatia. The 715 samples were collected in the following areas: Zagorska Sela, surrounding of Kriz, Koprivnica, Daruvar and Zadar in 1995 and 1996. 31,1% of the farms had SCC above 400,000/ml in milk. This shows that one third of the farmes were delivering hygienically unsatisfactory milk. 40% farms had SCC in milk above 300000 cells/ml. That means that a great number of cows had infected udders. including SCC in the payment of raw milk and proper preventive control measures are the only way to improve this situation.

In this 20 Alpine and 20 Saanen goats were used and their milk production were monitore trough five consecutive lactations. Parity had significantly (P

Broj somatskih stanica u neinficiranom mlijeku veći je u odnosu na broj u mlijeku neinficiranih krava. Prema literarnim podacima, njihov broj u kozjem mlijeku može biti veći od 1 miliona/ml. Pasmina, stado, stadij i redoslijed laktacije, sezona utječu na povećanje broja somatskih stanica u mlijeku, no glavni razlog je apokrini tip sekrecije mlijeka. Zbog toga se za utvrđivanje somatskih stanica u kozjem mlijeku ne mogu u potpunosti koristiti metode koje se koriste za kravlje mlijeko niti prihvatiti granična vrijednost od 400.000 SS/ml. Mogu se koristiti samo metode specifične za stanice s DNA i one koje razlikuju stanice nukleotida od citoplazmatskih čestica. Veličina povećanja somatskih stanica u kozjem mlijeku iznad fiziološke razine uvjetovana je uzročnikom mastitisa. Dijagnoza subkliničkog mastitisa u koza provodi se izolacijom patogenih mikroorganizama iz mlijeka.

Izazovi su veliki, zahtjevi sve veći i za proizvođače, ali i za prerađivače u mljekarstvu. Diskutabilno je koliko dugo taj scenario može izdržati. KAo i svoj ostaloj industriji, novi horizonti napretka još se otvaraju. NApredak nije samo u novoj tehnologiji, već i u tome koliko je ugrađujemo u farmski život i u sigurnost životinja, potrošača i farmera, svih koji su uključeni u proizvodnju hrane za ljude.

The aim of this research was to study the genetic structure of Croatian Simmental from the point of view of milk protein polymorphism. Milk samples (621)were taken from the area of seven breeding units (Bjelovar, Koprivnica, Veliki Zdenci, Đurđevac, Vrbovec, Čakovec and Đakovo) and were genotyped, using iso-electric focusing, for asl, b, k- casein and b- lactoglobulin. The genetic structure of population was modelled by Wright's F-statistics (F st, F sl and F ll coefficients) and was related only to milk protein polymorphism. Fou models were buit for that purpose: (a) a model that included Austrian, German, Hungarian, Swiss and Croatian Simmental as subpopulations, (b) a model that included Austrian, German and Croatian Simmental as subpopulations, (c) a model that included breeding units as subpopulations, and (d) a model where hypothetical subpopulations were formed on the basis of the blood origin. Frequencies of milk protein alleles for Croatian Simmental breed were sinimar to other Simmental populations. Two alleles in a sl-casein locus B (0, 94) and C (0, 06), foour alleles in b-casein locus A1 (0, 19) , A2 (0, 63), B (0, 15) and C (0, 03) and three alleles in k-casein locus A (0, 64), B (0, 30) and C (0, 06) were present with corresponding related frequencies marked in parentheses- Two alleles A and B with frequencies 0, 52 and 0, 48, respectively, were persent in the b-lactoglobulin locus. In spite of these similarites and constant immigration ogf genes from other Simmental populations, there was a significant genetic heterogeneity among Austrian, Croatian and German Simmental (Fst= 0, 0056), as well as among Austrian, Croatian and German, Hungarian and Swiss Simmental (Fst=0, 0083). Significant genetic heterogenety was also observed among breeding units (Fst=0, 0114). The genetic heterogeity among breeding units is a consequence of the organization of Croatia Simmental catlle breeding and should be taken into account: (a) in the population and quantitative genetic research related to milk protein polymorphism, and (b) when milk protein polymorphisms are going to be implemented as additional information in breeding of Croatia Simmental catlle. Approximately equal frequencies of alleles A and B for b-lactoglobulin locus in all Simmental breeds, as well as in breeding units of Croatian Simmental, in addition to negative values of Fls coefficients in alll models indicate a natural topic for further research.

Autori opisuju glavne čimbenike kakvoće mlijeka i mliječnih proizvoda s aspekta industrijske proizvodnje. Naglašava se značaj tehnoloških postupaka proizvodnje i prerade za dobivanje higijenski ispravnih proizvoda.

Cilj istraživanja je bio procjeniti udio individualnih proizvođača čiji skupni uzorci su imali BSS veći od 400 000 stanica/ml kao i udio proizvođača čija stada imaju veći broj inficiranih krava. Sakupljeno je 715 uzoraka na sabirnim mjestima sa područja Zagorska Sela, Križa, Koprivnice, Daruvara i Zadra tijekom 1995 i 1996 godine. Utvr|eno je da od ukupnog broja individualnih proizvođača 31, 1% proizvođača ima više od 400 000 somatskih stanica/ml u mlijeku, dakle tre}ćina proizvođača predaje mlijeko mljekarama higijenski neispravno prema BSS. Tako|er je utvrđeno da 40% proizvođača ima BSS u mlijeku veći od 300 000 stanica/ml što ukazuje da se kod tih proizvođača muze veći broj krava s inficiranim vimenom. Uvo|enje BSS u otkupnu cijenu mlijeka i kontrola BSS u mlijeku proizvo|đča uz provođenje odgovarajućih preventivnih mjera su jedini način da se ovakva nepovoljna slika popravi. Dakle, niži BSS u mlijeku je cilj kojim dobivamo kvalitetno mlijeko za preradu i više mlijeka po zdravoj kravi za proizvođača.

U pogledu zdravstvene ispravnosti namirnica danas se u svijetu poglavito govori o razini njihova yagađenja odnosno nalazu štetnih tvari koje mogu ugroziti čovječje ydravlje. Uporaba veterinarskih lijekova u terapijske svrhe i njihov dodatak stočnoj hrani te uporaba kemijskih sredstava u zaštiti bilja najznačajniji su putovi kemijskog zagađenja mlijeka i mliječnih proizvoda. Razina spomenutih zagađenja ovisi o mogućnostima uporabe tih sredstava u poljoprivrednoj, stočarskoj i veterinarskoj praksi. Ydravstvena ispravnost mliječnih proizvoda ovisi i o nazočnosti patogenih mikroorganizama, a i o suvremenim spoznajama o nutricionističkoj vrijednosti pojedinih sastojaka.

Broj somatskih stanica u mlijeku je međunarodno priznati parametar za ocjenu zdravstvenog stanja vimena. Iako u Hrvatskoj još nije prihvaćen novi prijedlog plaćanja mlijeka na osnovu broja somatskih stanica, u zemljama EU, mlijeko od 1. siječnja 1995. godine ne smije sadržavati više od 400 000 soamtskih stanica po ml. Bakterijska infekcija mliječne žlijezde (klinička ili subklinička) predstavlja glavni izvor povećanja somatskih stanica u mlijeku. S povećanjem broja somatskih stanica iznad 400 000/ml, mlijeko je mastitično, a posljedice se manifestiraju u smanjenoj sekreciji mlijeka, promjeni kemijskog sastava i fizikalnih, bakterioloških i tehnoloških osobina mlijeka. Kakvoća mlijeka iz bolesne četvrti vimena, ne može se nikakvim postupkom poboljšati, pa je i to jedan od razloga zbog čega se dijagnosticiranje, kontrola i suzbijanje mastitisa mora redovito provoditi. Određivanje broja somatskih stanica u kravljem mlijeku preporuča se kao jedan od obaveznih parametara u procjeni kakvoće mlijeka.

O mlijeku i mliječnim proizvodima raspravlja se više nego o bilo kojoj drugoj hrani, od utjecaja mliječne masti na zdravlje ljudi pa sve do utjecaja prerade na prehrambena svojstva mlijeka. Važnost mlijeka sigurno je velika u dobro izbalansiranoj prehrani, a raspravljati valja i o "zaštitnoj ulozi" za zdravlje ljudi, vidu koji zahtijeva znatno više istraživanja od onih provedenih do sada. U radu su obrađeni neki vidovi prehrambene i zaštitne uloge mlijeka.

U radu se govori o stanju hrvatskog agrara, potreba, količinama proizvedene hrane, te mogućnostima za proizvodnju hrane u budućnosti.

Visoka kakvoća mlijeka te osiguranje proizvodnog i preradnog procesa preduvjet je dobrog konačnog proizvoda. Pri tome vrlo je znakovita povezanost proizvođača i prerađivača, te dobra obučenost proizvođača i povezivanje visokih tehnoloških kriterija prerađivača. Samo tako u konačnici biti će zadovoljan i zdravim proizvodom snabdjevan potrošač. Od velike važnosti je tehnološki postupak proizvodnje i dobivanja mlijeka, u ovoj fazi načinjene pogreške teško su ispravljive. Druga faza je put mlijeka do mljekara i laboratorijska kontrola proije ulaska u pogon, treća faza je sigurnost tehonloškog postupka prerade i opremanja na tržište, te posljednja faza skladištenje, odnosno distribucija (uz dodatno skladištenje-čuvanje kada se radi o proizvodima koji su dužeg vijeka uporabe).

One of the important-basic indicators of milk and dairy products quality is its shelf-life. The quality is not a matter of choice but because of whole number of economical reasons and regulations its condition for survival on the market. Because of number of approaches, it is getting more difficult to the fined the term of quality and in side the certain limits of per-given tolerance can be easily defined and totally clear. Shelf-life it is consequence of many factors, one of them is a storage temperatures. This paper present influence of storage temperature on shelf-life of two products, kefir and fermented milk with L.acidophilus.

Mlijeko i mliječni proizvodi jesu osnovna nezamjenjiva namirnica u prehrani čovjeka. Za kvalitetan mliječni proizvod potrebno je proizvesti kvalitetnu sirovinu odnosno kvalitetno mlijeko. Proizvodnja mlijeka složen je tehnološki postupak u stočarskoj proizvodnji na koji utječe više različitih čimbenika. Na osnovne sastojke mlijeka utječu slijedeći čimbenici: genetska pasminska svojstva krave, okolišni čimbenici i čimbenici vezani na dobivanje mlijeka. Ovom knjigom obuhvaćen je velik broj čimbenika vezanih na tehnološki proces proizvodnje mlijeka, koji imaju dominantan utjeca na količinu, kvalitetu i higijensku ispravnost mlijeka za konzum i dobivanje mliječnih proizvoda.

In the complete assessment of the quality of milk and milk products, one of the important elements influencing the quality of the product is its storage stability e.g. shelf life. The quality is not a matter of choice, but imperative for survival on the market due to economical reasons as well as international regulations. Durability of a product is the consequence of the collection of milk, processing, distribution and storage in retail stores. The quality should be seen in connection with the highest satisfaction of consumers requests and improvements of manufacturing procedures. Modem concepts of management, control (TQM, QSA, GMP, LISA, HJ^CCP) and observation of regulations of the International Standardisation Organisation (ISO: 9000, 9011, etc) are of great importance in reaching the adequate shelf life for each product.

Osim osvježavajućeg okusa i visoke nutritivne vrijednosti, fermentirani mliječni proizvodi posjeduju i probiotička svojstva. Važna svojstva fermentiranih proizvoda su u terapeutsko-zdravstvenim učincima na ljudsko zdravlje. U probavnom sustavu oduvijek postoje određeni mehanizmi zaštite, kao što su to dobro uravnotežena crijevna populacija, selektivna funkcija stijenke crijeva, baktericidno djelovanje želučanih i crijevnih sokova i detoksativna funkcija jetre. No, jaki fizički, kemijski i fiziološki čimbenoici mogu znatno utjecati na funkcioniranje tih mehanizama. Upravo u takvim uvijetima dolazi do izražaja blagotvorno djelovanje bakterija mliječne kiseline iz fermentiranih proizvoda, posobice djelovanje laktobacila. Današnja tehnologija proizvodnje fermentiranih proizvoda objedinjuje visoka stučna i znanstvena dostignuća. Ipak, mnoga pitanja vezana uz fermentirane proizvode, posebice uz biokemijske reakcije još uvijek nemaju odgovora.

U ukupnoj ocjeni kakvoće mlijeka i mliječnih proizvoda jedan od sastavnih elemenata koji određuju kvalitetu proizvoda je održivost ili vijek trajanja. Kako kakvoća nije stvar izbora već uvjet za opstanak na tržištu zbog ukupnih ekonomskih razloga i uvjetima Europskih propisa valja inzistirati na objektivnim mogućnostima vijeka trajanja pojedinih mliječnih proizvoda. S obzirom na narav i mogućnosti čuvanja u smislu maksimalno dozovljenog vremenskog roka, a u kojem neće doći do nepoželjnih promjena, koje su uvjetovane najčešće mikrobiološkim i fizikalno-kemijskim čimbenicima. U tom je smislu održljivost posljedica svih faza proizvodnog lanca od proizvodnje, sakupljanja, prerade i korištenja mlijeka , uključujući i raspodjelu i prodaju mliječnih proizvoda te čuvanju u prodajnoj mreži uz odgovarajući nadzor i kontrolu. Kakvoću treba promatrati u skladu s maksimalnim zadovoljavanjem potrošača i poboljšanja materijalnih pokazatelja proizvođača. Najvažniju ulogu u postizavanju odgovarajuće održljivostui čine suvremene koncepcije upravljanja, kontrole i nadzora (TQM ; QSA ; GMP ; LISA ; HACCP), a u smislu propisa Međunarodne organizacije za standardizaciju (ISO: 9000, 9011, i dr.).

Prerada mlijeka u sir klasičan je primjer čuvanja hrane tijekom dužeg vremenskog razdoblja, a datira od 7000-6000. godine prije Krista. Očuvanje važnih sastojaka mlijeka, posebno mliječne masti i bjelančevina, klasičan je primjer konzerviranja hrane, temeljen na fermentaciji mliječnog šećera, smanjivanju količine vode i dodatku kuhinjske soli. Niski redoks-potencijal prouzorčen aktivnošću mikoorganizama daje stabilnost čuvanja proizvoda. Istraživanja sireva stvorila su vrlo bogate literaturne i znanstvene zapise u svijetu. Većina radova bavi se sirom tipičnim za pojedine zemlje, odnosno lokalitete u njoj. Različiti klimati, načini hranidbe i držanja stoke, te specifičnosti prerade, daju pojedinim sirovima različita organoleptička svojstva. Većina sireva na svjetskom tržištu, potekla je iz lokalnih - autohtonih proizvodnji. Tako npr. sir Gauda porijeklom iz Nizozemske, gdje su ga izrađivali seljaci, nazvavši ga "goudse boerenkaas". Ementalac - porijeklom je iz Švicarske, pokrajina Emmental, kanton Bern. Parmezan - talijanski Parmigiano reggiano s područja je Parme, Reggio Emilie, Modene, Montove i Bologne. Republika Hrvatska sa zemljopisnim i klimatskim posebnostima svoga nizinskog, planinskog i primorskog područja ima i posebne vrste sireva u svakom području. Neki od njih su istraženi, ponajviše zahvaljujući entuzijazmu pojedinih istraživača. Posebno treba istaći radove prof. dr. N. Zdanovskog, prof. dr. D. Sabadoša te prof. dr. D. Bakovića. Na taj način ostali su zabilježeni kao etnografsko bogatstvo Hrvatske. Daljnja istraživanja, te organizacija bolje proizvodnje na pojedinim lokalitetima, omogućila bi ponovni razvoj stočarstva i u onim krajevima gdje je nekad to bila važna gospodarska grana (npr. otoci, planinska područja ltd.), a i prepoznavanje Hrvatske u turističkoj i gastronomskoj ponudi, te plasman na strana tržišta. U radu su obuhvaćeni svi do sada istraživani sirevi Hrvatske.

Prerada mlijeka u sir jedan je od najstarijih načina konzerviranja hrane, poznat još od sedmog milenija prije Krista, a spominje se i u Bibliji. Većina je sireva na svjetskom tržištu nastala iz lokalne i autohtone proizvodnje, a migracije su pripomogle razvitku sirarstva. Sada se sirevi proizvode u velikim sirarskim pogonima uz nadzor stručnjaka i znanstvenika. I Hrvatska sa svojim zemljopisnim i klimatskim posebnostima ima posebne vrste sireva na svakom području. Dandanas su cijenjeni sirevi s dalmatinskih otoka, a manje su poznati i istraženi sirevi u južnoj Dalmaciji, pa i na Korčuli.

Mlijeko i mliječni proizvodi su sigurno hrana, o kojoj se raspravljalo više nego o bilo kojoj hrani. Diskusija je uključila sva pitanja od značenja uloge mliječne masti za zdravlje ljudi do utjecaja prerade na prehrambena svojstva mlijeka. Pažnju svakako valja posvetiti ulozi ovog proizvoda u izbalansiranoj dobroj prehrani pa tek potom raspravljati o "zaštitnoj ulozi" za zdravlje, dakle o aspektu koji traži znatno više istraživanja nego što je do sada bilo provedeno. Obrađeni su podaci o proizvodnji i potrošnji mlijeka u svijetu. Značenje mlijeka u prehrani stanovnika svijeta sigurno je veliko, a ekonomsko stimuliranje potrošnje visokovrijednih proizvoda i stalnog povećanja potrošnje sira zasigurno će ga još dugo zadržati na vrhu.