Effect of individual quarter milking with periodic air intake on free fatty acids (FFA) in the milk of dairy cows
Articles > Article · 2012
Authors: Sandra ROSE-MEIERHOEFER, Susanne DEMBA, Christian AMMON, Hülya ÖZ, Sabrina ELSHOLZ, Gundula HOFFMANN, Reiner BRUNSCH
ARCHIV FUR LEBENSMITTELHYGIENE, Journal Indexed in SCI Expanded, International, 2012, vol 63, pp 121-125
Summary
Free fatty acids (FFA) reduce the quality of milk and dairy products by generating a rancid and soapy taste. They are produced by the spontaneous or induced enzymatic hydrolysis of milk fat. Induced lipolysis has its origin in the mechanical stresses produced in milk by pumping the milk, and by the milking process itself. In this study, the effect of the milking system, specifically MultiLector (R), on the resulting concentration of FFA was examined.