POSSIBILITIES TO INFLUENCE MILK QUALITY W ITH RAPE IN DIFFERENT SHAPEWITH REGARD TO TECHNICAL PROPERTIES, ESPECIALLY FOR BUTTER

In spite of application of most developed technology in the creamery t here are still appearing problems with the spreadability of winter but ter during the last years. Reasons are increased milk fat contents, la rger amounts of milk out of roughage for cost degression purposes and missing amounts of fat of oil seeds, which were present as rest fat af ter earlier applied pressing processes. For this situation a concept w as developed, which foresees the measurement of fat consistency of her d milks. A quick test with a penetrometer is applied. The importance o f different roughages, especially maize silage and quality of grass si lage was determined. The possibility to steer fat consistency by means of oil seeds was proved. Here is a report of a practical trial togeth er with feed mills and a dairy. The supply of roughly grinded 00-rape seed, rape cake with a rest fat content of 10% and rape-calcium-salts with the mixed feed improved milk fat consistency so far, that resista nce to cutting and spreadability of butter were clearly improved, resp . Effects on cheese processing properties were not observed, quality o f whipped cream was equal to such made of summer cream. It was slightl y unfavourable versus such made of hard winter cream.