Aurelia Coroian

Seasonal changes of buffalo colostrum: physicochemical parameters, fatty acids and cholesterol variation

BackgroundColostrum has many beneficial effects on newborns due to its main compounds(proteins, fats, lactose, essential fatty acids, amino acids) as well asprotective antibodies that confer to the body. The buffaloes are the secondimportant species for milk production in the world after cows. The importance ofthe species is also conferred by a longer longevity, high dry content of milk anda strong organic resistance when compared with cows. The purpose of this study wasto investigate the changes of buffalo colostrum compounds such as fatty acids,cholesterol and physicochemical parameters during the first seven dayspostpartum and under the impact of the season, summer on pasture andwinter on dry diet (hay based).ResultsFat from colostrum differs depending on the postpartum day showing meanvalues of 11.31-7.56% (summer season) and 11.22-7.51% (winter season). Thesevalues gradually decreased starting with first day postpartum until dayseven. Dry substance and protein presented a similar evolution to fat reaching thelowest values at the end of the colostral period. Lactose, ash and pH showed agradually increase reaching the maximum on day seven postpartum. Thehighest titres of fatty acids from colostrum are: butyric acid (C4:0), myristicacid (C14:0), palmitic acid (C16:0), oleic acid (C18:1) and the lowest valuesshowed up in myristoleic acid (C14:1), cis-10-pentadecanoic acid (C15:1),pentadecylic acid (C15:0) and margaric acid (C17:0) for both seasons. Higherconcentrations have been recorded for the summer season in general. Cholesterolconcentration decreased from 12.93 and 12.68 mg/100 mL (summer and winter season)to 9.02 and 7.88 mg/100 mL in the end of the colostral period.ConclusionsPhysicochemical compounds of buffalo colostrum were influenced by season andpostpartum day of milking. Excepting lactose all other parametersgradually decreased during colostral period. Fatty acids and cholesterol showedthe same evolution, presenting higher values for the summer season. Specificfeeding in the summer season (on pasture) did lead in more concentrated colostrumin dry substance, fatty acids and cholesterol.

Aspects of Chemical Composition and Somatic Cell count of Cow Milk Marketed at Dispensers

Milk quality is influenced by many factors: lactation, fat, protein, lactose, number of somatic cells. In order to process raw milk and compare with criteria of quality and food safety the Regulation of European Parliament and the council no. 853/2004. Analysing the total number of somatic cells (SCC) in the period July-August 2017 it is noted that in case of samples collected from first automatic milk dispenser exceed 2 times the maximum admissible values and the samples collected from second automatic milk dispenser are up to the maximum allowable values which show that milking hygiene and animal health are at the European standards required. Analysis of fat content for both cases indicates that it is within the standard values for cow’s milk and fat variations for DM1 samples are very low at temperatures above 30 degrees Celsius which shows that high temperatures do not influence these parameters. The biological material study was represented analysed by 30 samples of milk from only two cow milk dispensers functional located in this period in Cluj-Napoca city. These samples were collected at the same time period during July-August months. The aim of present study is to determine whether milk marketed through dispensers under the high temperature conditions specific to this period is affected in terms of qualitative parameter analysis.

Quality of Meat and Some Meat Products Manufactured at SC Ferma Zootehnica SRL Baia Mare

During a period of 6 months beginnings with October 2016 until March 2017, were analysed meat products such as: Haiducesc smoked chest, Premium jambon, as well as semi-smoked assortments: Pork salami, Pintea salami and Pancetta salami obtained at SC. “Ferma Zootehnică” SRL Baia Mare. The results are reported at 100 g of product and were as follow: Haiducesc smoked chest: 31.87% water, 3.2 g salt, 2.51 mg nitrites; Premium jambon: 32.16% water, 3.38 g salt, 2.78 mg nitrites; Pork salami: 53.2% water, 2.13 g salt, 2.32 mg nitrites; Pintea salami: 51.8% water, 2.21 g salt, 2.95 mg nitrites; Pancetta salami: 46.08% water, 2.21 g salt, 2.04 mg nitrites. The obtained values fit in the allowed limits of the European norms STAS 6352/1-88 and 6353-85, therefore the products obtained are very good quality.

Physical–chemical parameters and the level of heavy metals in cow milk in the Baia Mare area

Heavy metals are important pollutants in the environment and can cause problems for the organisms, and the bioaccumulation of heavy metals in the food chain can have adverse effects on human health. Regulations on the legally accepted amounts of heavy metals in food and in the body are very precise. The purpose of this paper was to evaluate the level of heavy metals in cow milk from different localities in the Baia Mare area, considered a very polluted area. The physical–chemical parameters and heavy metals in milk were determined. The determination of heavy metals in milk was performed by inductively coupled plasma mass spectrometry or ICP– MS used to identify and quantify the Pb, Cd, Cu, and Zn elements. The highest concentrations of Pb were observed in samples collected in Firiza locality with an average value of (43.22±0.62) (μg/L) and the lowest concentrations are for the samples analyzed in Săcălăşeni (11.53±0.33) (mg/L) (μg/L). Cd in milk did not show very large variations between localities, so the lowest concentrations were recorded in Săcălăşeni (4.32±0.13) and the highest ones were observed in the locality Firiza (10.93±0.39) (μg/L). The highest concentrations were observed for the Zn in milk, with an interval between (2255.20±7.14) (μg/L) in Săcălăşeni and (3855.80±5.11) (μg/L) for the analyzed samples from Firiza. Keyword: milk, fat, proteins, Zn, Cd, Cu, Pb.