The Effect of Humic Mineral Substances from Oxyhumolite on the Coagulation Properties and Mineral Content of the Milk of Holstein-Friesian Cows
Anna Teter,
Monika Kędzierska-Matysek,
Joanna Barłowska,
Jolanta Król,
Aneta Brodziak,
Mariusz Florek
Affiliations
Anna Teter
Institute of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
Monika Kędzierska-Matysek
Institute of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
Joanna Barłowska
Institute of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
Jolanta Król
Institute of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
Aneta Brodziak
Institute of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
Mariusz Florek
Institute of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
The study was conducted to determine the effect of humic mineral substances from oxyhumolite added to the diet of Holstein-Friesian cows on the coagulation properties, proximate chemical composition, and mineral profile of milk. The experiment was conducted on 64 cows divided into two groups of 32 each, control (CON) and experimental (H). The group H cows received the humic mineral substances as feed additive, containing 65% humic acids, for 60 days (100 g cow/day). Milk samples were collected twice, after 30 and 60 days. After 30 days no significant changes were observed in the chemical composition, somatic cell count (SCC), mineral content (except potassium), or curd texture parameters. However, the coagulation properties improved. The milk from group H after both 30 and 60 days coagulated significantly (15%) faster on average (p p p = 0.041), protein (by 0.14 p.p.; p = 0.012), and casein (by 0.12 p.p.; p = 0.029). SCC decreased by 20% (p = 0.023). The curds were significantly harder and less fracturable compared to the control. Calcium and iron content increased as well. The results indicate that humic mineral substances from oxyhumolite in the diet of cows can improve the suitability of milk for cheese production.
