Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Effects of Dairy Cows Management Systems on the Physicochemical and Nutritional Quality of Milk and Yogurt, in a North-Eastern Romanian Farm

Roxana Nicoleta Rațu
,
Petru Marian Cârlescu
,
Marius Giorgi Usturoi
,
Florin Daniel Lipșa
ORCID logo ,
Ionuț Dumitru Veleșcu
,
Vlad Nicolae Arsenoaia
,
Andreea Mihaela Florea
* ,
Marius Mihai Ciobanu
ORCID logo ,
Răzvan-Mihail Radu-Rusu
* ,
Alina Narcisa Postolache
ORCID logo ,
Daniel Simeanu
ORCID logo
Version 1 : Received: 31 May 2023 / Approved: 2 June 2023 / Online: 2 June 2023 (03:36:00 CEST)

A peer-reviewed article of this Preprint also exists.

Rațu, R.N.; Cârlescu, P.M.; Usturoi, M.G.; Lipșa, F.D.; Veleșcu, I.D.; Arsenoaia, V.N.; Florea, A.M.; Ciobanu, M.M.; Radu-Rusu, R.-M.; Postolache, A.N.; Simeanu, D. Effects of Dairy Cows Management Systems on the Physicochemical and Nutritional Quality of Milk and Yogurt, in a North-Eastern Romanian Farm. Agriculture 2023, 13, 1295. Rațu, R.N.; Cârlescu, P.M.; Usturoi, M.G.; Lipșa, F.D.; Veleșcu, I.D.; Arsenoaia, V.N.; Florea, A.M.; Ciobanu, M.M.; Radu-Rusu, R.-M.; Postolache, A.N.; Simeanu, D. Effects of Dairy Cows Management Systems on the Physicochemical and Nutritional Quality of Milk and Yogurt, in a North-Eastern Romanian Farm. Agriculture 2023, 13, 1295.

Abstract

The study's objective was to investigate changes in the fatty acid composition of cow milk in general and in 80 Romanian Spotted cows' husbandry and feeding systems in particular (grazing – GC group vs. stabulation – SC group). The ultimate objective was to determine if the changes that happened in the milk also transferred to the finished product. Also, the influence of the raw milk quality produced by both systems was evaluated when yogurt was made from it. The milk was gathered in May, July, and September and used for both the yogurt-making process and the study, which lasted from May to October. As comparison to milk from SC, milk from grazed caws had larger percentages of fat and dry matter throughout the summer (GC) season. Moreover, pasture-based rations (MGC) contained more PUFA than MCS did. Data research revealed that not only do factors like milk origin and initial quality have a substantial impact on yogurt quality parameters, but also technologies like milk fermentation have a considerable impact on the fatty acid profile of yogurt. As comparison to cows kept permanently in stables, grazed cows (MGC) had fat with a lower concentration of saturated fatty acids and a higher proportion of rumenic, vaccenic, and oleic acids (MSC). When fresh milk is processed into yogurt and other dairy products, the fatty acid profiles alter, with saturated fatty acids predominating over unsaturated ones. The findings show that pasture-fed cows have a positive impact on milk quality, particularly in terms of fatty acid profile, as well as on yogurt's ultimate nutritional and dietary quality.

Keywords

cows feeding; milk; yogurt; fatty acids; quality

Subject

Biology and Life Sciences, Food Science and Technology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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