Freezing point and other technological properties of milk of the Polish Coldblood horse breed.

This research examines the freezing point and other physical characteristics of milk from the Polish Coldblood horse breed, to provide a reference for authenticity checks against potential fraudulent dilution. Regular testing of milk collected from horses of this breed was conducted over a 9-month lactation period and various aspects of the milk were analyzed.

Milk Sample Collection:

• The research was conducted on multiparous Polish Coldblood mares varying in age from 5 to 8 years, with live weights ranging from 618 to 851 kg.
• Milk samples were taken on the first, third, and seventh day after their foals’ birth, and once per month thereafter for the next 9 months.
• For the dilution study, milk from 13 mares was collected during the fourth month of lactation.

Composition of Milk:

• The milk’s basic components included 84.4 g/kg of solids-not-fat, 15.1 g/kg fat, 65.3 g/kg lactose, and 24.2 g/kg total protein, which is split between 14.6 g/kg casein and 9.5 g/kg whey protein.
• The primary amino acids found in the milk were glutamic acid, proline, leucine, and aspartic acid.

Freezing Point of Milk:

• The average freezing point of the milk during the 9-month lactation period was found to be around -0.557°C.

Milk Dilution Analysis:

• A linear model was recommended for analyzing the change in freezing point after dilution, based on the coefficient of determination and Akaike’s information criterion.
• The analysis found that the addition of 1% water increased the freezing point of the Polish Coldblood mare milk by 0.0069°C.
• The reference value for milk from the Polish Coldblood horse used to detect potential fraud was determined to be -0.550°C, based on the freezing point analysis during the third to sixth month of lactation.

In conclusion, this research created a detailed profile of the physical characteristics and freezing point of milk from the Polish Coldblood horse breed. This could help in checking the authenticity of the milk and combating potential fraudulent dilution due to the high demand and price of the product.