1Department of Food Science and Biotechnology, University for Business and Technology-UBT, Prishtinë, 10000, Republic of Kosovo
2Department of Nutrition, Faculty of Pharmacy and Medical Sciences, University of Petra, Amman, 11196, Jordan
3Department of Accounting, Faculty of Administrative and Financial Sciences, University of Petra, Amman, 11196, Jordan
4State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China
This study examines how altitude affects the physicochemical characteristics of milk by examining samples taken from three different altitude ranges in Kosovo: low altitude (below 600 m), medium altitude (600-800 m) and high altitude (above 800 m). Identification of changes in milk’s physical and chemical properties brought on by altitude variations was the goal.
Between April and June 2021-2023, 85 farmers in 13 municipalities in Kosovo provided samples, which were then examined for factors such fat, protein, casein, SNF, TS, density, freezing point, acidity (Dornik, Soxhlet Henkel, Thörner), lactose, galactose, glucose, organic acids and urea. In compliance with ISO 9622:2013 and AOAC 972.16 standards, measurements were made using the MilkoScan FT device (FOSS, Hilleroed, Denmark) with accuracy < 1% CV and reproducibility ≤0.25% CV. SPSS was used to conduct statistical analysis, evaluating height group differences using the LSD test and ANOVA.
Differences in freezing point, lactose, galactose, glucose and lactic acid were statistically significant (p<0.05). The freezing point was lower and the quantities of lactose, galactose and glucose were higher at high altitudes, indicating a strong correlation between the two variables. However, no significant differences (p>0.05) were found for urea, fat, protein, casein, solids non-fat (SNF), total solids (TS), citric acid, or free fatty acids (FFA). This suggests that altitude has less of an impact on these parameters than genetics and animal food.
Altitude effect, Dairy farming, Geographic variation, Kosovo localities, Milk quality assessment, Physicochemical properties
