Bayril, T.; Cimen, M.; Tekelioglu, O.

This research was aimed to investigate the biochemical flavour-parameters of milk by machine milking in early lactation period. In the experiment, milk samples from 50 Holstein cows were used. Cows were fed high-energy concentrate diet (140 g crude protein and 10.3 metabolizable energy MJ/d). The data was collected from DIMES Company during July month. The milk fat rates were lower (p < 0.05) for cows in first and second weeks than last week. Cows were shown to be more sensitive to milk fat syndrome for first and second weeks. A decrease in milk fat percentage for summer period (2.3-2.6 %) can directly lead to taste loss. There were statistically no significant differences between the weeks for milk acidity (sH and pH) values during July. The milk acidity values (sH and pH) during July were tolerable for desired taste and favourable for consumer preference.

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Tekelioglu, O.; Cimen, M.; Bayril, T.

This research was aimed to investigate the effect of machine milking on milk biochemical components having economic importance. In the experiment, 10 Machine Milked (MM) and 10 suckled + Hand Milked (HM) cows were used. The milk fat rates were lower for MM animals in 1st, 2nd and 4th weeks (p<0.05). Protein and total solid rates of milks were similar for both groups during study. There was found positive correlation between milk fat and total solids (r = 0.53; p<0.05), but there were no significant correlations among other milk parameters. Suckling treatment (in BM group) to increase production of milk with maximum levels of milk fat is essential for achieving the economic benefits. Producers, who utilize the MM system during lactation should expect commercial milk to be low in fat content, which may affect cheese processing characteristics.

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