Automatic milking systems, farm size, and milk production.

Science.gov (United States)

Rotz, C A; Coiner, C U; Soder, K J

2003-12-01

Automatic milking systems (AMS) offer relief from the demanding routine of milking. Although many AMS are in use in Europe and a few are used in the United States, the potential benefit for American farms is uncertain. A farm-simulation model was used to determine the long-term, whole-farm effect of implementing AMS on farm sizes of 30 to 270 cows. Highest farm net return to management and unpaid factors was when AMS were used at maximal milking capacity. Adding stalls to increase milking frequency and possibly increase production generally did not improve net return. Compared with new traditional milking systems, the greatest potential economic benefit was a single-stall AMS on a farm size of 60 cows at a moderate milk production level (8600 kg/cow). On other farm sizes using single-stall type robotic units, losses in annual net return of 0 dollars to 300 dollars/cow were projected, with the greatest losses on larger farms and at high milk production (10,900 kg/cow). Systems with one robot serving multiple stalls provided a greater net return than single-stall systems, and this net return was competitive with traditional parlors for 50- to 130-cow farm sizes. The potential benefit of AMS was improved by 100 dollars/cow per year if the AMS increased production an additional 5%. A 20% reduction in initial equipment cost or doubling milking labor cost also improved annual net return of an AMS by up to 100 dollars/cow. Annual net return was reduced by 110 dollars/cow, though, if the economic life of the AMS was reduced by 3 yr for a more rapid depreciation than that normally used with traditional milking systems. Thus, under current assumptions, the economic return for an AMS was similar to that of new parlor systems on smaller farms when the milking capacity of the AMS was well matched to herd size and milk production level.

The effect of rosemary (Rosmarinus officinalis L.) extract on the oxidative stability of lipids in cow and soy milk enriched with fish oil.

Science.gov (United States)

Qiu, Xujian; Jacobsen, Charlotte; Sørensen, Ann-Dorit Moltke

2018-10-15

Lipid oxidation of fish oil enriched cow milk and soy milk supplemented with rosemary extract stored at 2 °C was studied. Both peroxide value and volatile secondary lipid oxidation products were determined to monitor the progress of lipid oxidation. Rosemary extract inhibited lipid oxidation in fish oil enriched cow milk. In contrast, soy milk samples having much higher unsaturated fatty acid content showed higher lipid oxidation stability compared to cow milk. Reduction in the content of chlorogenic acid during storage suggested that this compound may contribute to the lipid oxidation stability of fish oil enriched soy milk product. Total carnosic acid and carnosol concentration declined much faster in soy milk than in cow milk. It is suggested from the results that food components could have significant impact on the fate of bioactive antioxidant compounds in a specific food product during storage. Copyright © 2018 Elsevier Ltd. All rights reserved.

Fate of ivermectin residues in ewes' milk and derived products.

Science.gov (United States)

Cerkvenik, Vesna; Perko, Bogdan; Rogelj, Irena; Doganoc, Darinka Z; Skubic, Valentin; Beek, Wim M J; Keukens, Henk J

2004-02-01

The fate of ivermectin (IVM) residues was studied throughout the processing of daily bulk milk from 30 ewes (taken up to 33 d following subcutaneous administration of 0.2 mg IVM/kg b.w.) in the following milk products: yoghurt made from raw and pasteurized milk; cheese after pressing; 30- and 60-day ripened cheese; and whey, secondary whey and whey proteins obtained after cheese-making (albumin cheese). The concentration of the H2B1a component of IVM was analysed in these dairy products using an HPLC method with fluorescence detection. The mean recovery of the method was, depending on the matrix, between 87 and 100%. Limits of detection in the order of only 0.1 microg H2B1a/kg of product were achieved. Maximum concentrations of IVM were detected mostly at 2 d after drug administration to the ewes. The highest concentration of IVM was found on day 2 in 60-day ripened cheese (96 microg H2B1a/kg cheese). Secondary whey was the matrix with the lowest concentration of IVM (milk fat and solid content were evident. During yoghurt production, fermentation and thermal stability of IVM was observed. During cheese production, approximately 35% of the IVM, present in the raw (bulk) milk samples, was lost. From the results it was concluded that the processing of ewes' milk did not eliminate the drug residues under investigation. The consequences of IVM in the human diet were discussed. Milk from treated animals should be excluded from production of fat products like cheese for longer after treatment with IVM than for lower fat products.

[Milk, Daily products and Bone health.Milk or dairy products and bone:Epidemiology.

Science.gov (United States)

Tamaki, Junko

2018-01-01

An assessment of the association between the intake of milk or dairy products and bone density or the risk of fractures on the basis of epidemiological studies revealed the following findings:(1)a sufficient prepubertal intake of milk or dairy products could contribute to the increased bone growth and maximized peal bone mass because the intake of calcium in the corresponding stage in Japan is inadequate;(2)adequate milk intake could contribute to the maintenance of peal bone mass among menstruating adult females and the decrease of bone loss in postmenopausal females. Adequate milk intake could contribute to the decrease of aging-induced bone loss in elderly males, though there is no sufficient scientific evidence;and(3)a meta-analysis indicated no correlation between the increased milk intake and decreased risks of hip fractures in the elderly. As the intake of milk or dairy products in the Japanese elderly is rather less than that reported by the meta-analysis, the minimal intake of milk or dairy products is anticipated to elevate the risk of fractures in middle-aged or elderly males and females although the scientific evidence is inadequate.

Vegetable milks and their fermented derivative products

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Neus Bernat

2014-04-01

Full Text Available The so-called vegetable milks are in the spotlight thanks to their lactose-free, animal protein-free and cholesterol-free features which fit well with the current demand for healthy food products. Nevertheless, and with the exception of soya, little information is available about these types of milks and their derivatives. The aims of this review, therefore, are to: highlight the main nutritional benefits of the nut and cereal vegetable milks available on the market, fermented or not; describe the basic processing steps involved in their manufacturing process; and analyze the major problems affecting their overall quality, together with the current feasible solutions. On the basis of the information gathered, vegetable milks and their derivatives have excellent nutritional properties which provide them a high potential and positive market expectation. Nevertheless, optimal processing conditions for each raw material or the application of new technologies have to be researched in order to improve the quality of the products. Hence, further studies need to be developed to ensure the physical stability of the products throughout their whole shelf-life. These studies would also allow for a reduction in the amount of additives (hydrocolloids and/or emulsifiers and thus reduce the cost of the products. In the particular case of fermented products, the use of starters which are able to both improve the quality (by synthesizing enhanced flavors and providing optimal textures and exert health benefits for consumers (i.e. probiotics is the main challenge to be faced in future studies.

14C-Profenofos Residues in Milk and Milk Products

International Nuclear Information System (INIS)

Fakhr, I.M.I.; Afifi, L.M.; Fouzy, A.S.M.; Hegazi, B.

1999-01-01

Treatment of lactating goats with only one dose of 14 C-ethoxy profenofos (17.9 mg/Kg) in gelatin capsules and then feeding normally, resulted in the presence of 0.5% of the radioactive insecticide residues in the milk collected through the fourteen successive days. The highest activity level was depicted at the first day and almost disappeared after two weeks. After processing, the analysis of milk products revealed difference in radioactive residue level according to the nature of the product and increased in the order: whey< skim < yoghurt < pasteurized milk < cheese< cream. TLC analysis of milk and milk products revealed the absence of the parent compound and the presence of 4 major metabolites, which were identified by co-chromatography with authentic compounds

MILK PRODUCTION IN INTEGRATED SYSTEMS: REVIEW

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H. A. Z. Biavatti

2014-09-01

Full Text Available The pasture degradation and thermic stress are in economic trouble for milk producers. The use of silvopastoral system (SSP is an important tool to minimize this loss, since it combines the production and conservation of natural resources, furthermore, provides the producer the potential to diversify the source of income of rural property, it is possible sale or own use of the products generated by the trees as timber, firewood and fruit. With the implementation of the SSP is possible to attenuate the effects of high temperatures caused by direct solar incidence on the animals, providing an ideal thermal comfort zone, resulting in increased production, it will expend less energy so that the animals are able to be as close as possible the necessary thermal comfort. Besides, with the adoption of this system, occurs a minor pasture degradation by promoting the formation of a microclimate favoring their establishment and maintenance, in addition to stabilizing soils, unpacked action of roots and preventing erosion. The purpose of this work was study the main aspects that affect the production of milk, proposing the use of integrated systems to minimize losses from thermal stress and degradation of pastures.

Use of Lactobacillus helveticus BGRA43 for Manufacturing Fermented Milk Products

Directory of Open Access Journals (Sweden)

Jovanka Lukic

2013-01-01

Full Text Available Lactobacillus helveticus BGRA43 isolated from human intestines shows antimicrobial activity against foodborne pathogens and during fermentation in milk releases peptides with demonstrated anti-inflammatory properties. In this study, it was found that strain BGRA43 exhibits antimicrobial activity against human pathogens Yersinia enterocolitica, Shigella sonnei, S. flexneri and Streptococcus pneumoniae. Strain BGRA43 was able to survive in simulated gastric juice containing milk and retained cell number stability during the incubation in simulated intestinal conditions. In addition, LC/MS/MS analysis showed the ability of BGRA43 to hydrolyze β-lactoglobulin. Abundant growth of strain BGRA43 occurred in the presence of prebiotics inulin or concentrated oat bran β-glucan (Nutrim®, even when used as the sole carbon source. Similarly, strain BGRA43 grew satisfactorily in pure cow's or goat's milk as well as in the milk containing inulin or Nutrim®. Using the probiotic strain BGRA43 as a single starter strain, fermented milk products obtained from cow's or goat's milk with or without inulin or Nutrim® contained about 107 CFU/mL. The products were homogeneous and viscous and the best sensory scores were observed for fermented milk beverage made from reconstituted skimmed milk, whole cow's milk and whole goat's milk supplemented with 1 % inulin.

Associations between milk protein polymorphisms and milk production traits.

NARCIS (Netherlands)

Bovenhuis, H.; Arendonk, van J.A.M.; Korver, S.

1992-01-01

Associations between milk protein genotypes and milk production traits were estimated from 6803 first lactation records. Exact tests of associated hypotheses and unbiased estimates of genotype effects were from an animal model. Milk protein genotype effects were estimated using a model in which each

Mediterranean milk and milk products.

Science.gov (United States)

Hinrichs, Jörg

2004-03-01

Milk and dairy products are part of a healthy Mediterranean diet which, besides cow's milk, also consists of sheep's, goat's and buffalo's milk--alone or as a mixture---as raw material. The fat and protein composition of the milk of the various animal species differs only slightly, but in every case it has a high priority in human nutrition. The milk proteins are characterized by a high content of essential amino acids. Beyond that macromolecules,which have various biological functions, are available or may be formed by proteolysis in milk. Taking this into consideration, the technology of different well-known Italian and German cheese types is presented and the differences as well as correspondences regarding nutrition are discussed. Especially Ricotta and Mascarpone are discussed in detail. Ricotta represents a special feature as this cheese is traditionally made of whey and cream. Thus the highly valuable whey proteins which contain a higher amount of the amino acids lysine, methionine and cysteic acid in comparison to casein and, additionally, to soy protein, are made usable for human nutrition. Finally, it is pointed out on the basis of individual examples that technologies to enrich whey proteins in cheese are already available and in use. Thus, the flavor of low fat cheese is improved and the nutritional value is increased.

The use of sanitation products in milk and cheese production

Directory of Open Access Journals (Sweden)

Samir Kalit

2001-06-01

Full Text Available Considering hygienic conditions in cheese production the aim of thispaper was to investigate the influence of using some sanitation* products in milk and cheese production on family farms. This investigation was a part of the project “Improving the quality of Tounj cheese produced on family farms”. By use of the sanitation products, during milk production, significant (P<0.01 decrease of geometrical mean of total bacterial count from 3.54 x 105 to 8 x 103 in mL of milk, as well as significant (P<0.01 decrease of geometric mean of somatic cell count from 3.1 x 105 to 2.4 x 105 in mL of milk was observed. The ratio of hygienically unacceptable cheeses, according to the Regulations of microbial standards for foods (NN 46/94., significantly (P<0.01 decreased as well. Because of the new requests and standards, the sanitation products are more in use in both milk and cheese production on family farms. Investigated sanitation products were suitable for use in milk and Tounj cheese production.

"Lost milk?": Counting the economic value of breast milk in gross domestic product.

Science.gov (United States)

Smith, J P

2013-11-01

The contribution of breastfeeding and mothers milk to the economy is invisible in economic statistics. This article demonstrates how the economic value of human milk production can be included in economic statistics such as gross domestic product (GDP) and provides estimates for Australia, the United States, and Norway. The contribution of human milk and lactation to GDP in these countries is estimated using United Nations (System of National Accounting) guidelines and conventional economic valuation approaches to measuring production in GDP. In Australia, current human milk production levels exceed $3 billion annually. The United States has the potential to produce human milk worth more than US$110 billion a year, but currently nearly two thirds of this value is lost due to premature weaning. In Norway, production valued at US$907 million annually is 60% of its potential value. The potential loss of economic value from not protecting women's lactation and milk production from competing market pressures is large. Failure to account for mothers' milk production in GDP and other economic data has important consequences for public policy. The invisibility of human milk reduces the perceived importance of programs and regulations that protect and support women to breastfeed. The value of human milk can be measured using accepted international guidelines for calculating national income and production. It is quantitatively nontrivial and should be counted in GDP.

Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products.

Science.gov (United States)

Mäkinen, Outi Elina; Wanhalinna, Viivi; Zannini, Emanuele; Arendt, Elke Karin

2016-01-01

A growing number of consumers opt for plant-based milk substitutes for medical reasons or as a lifestyle choice. Medical reasons include lactose intolerance, with a worldwide prevalence of 75%, and cow's milk allergy. Also, in countries where mammal milk is scarce and expensive, plant milk substitutes serve as a more affordable option. However, many of these products have sensory characteristics objectionable to the mainstream western palate. Technologically, plant milk substitutes are suspensions of dissolved and disintegrated plant material in water, resembling cow's milk in appearance. They are manufactured by extracting the plant material in water, separating the liquid, and formulating the final product. Homogenization and thermal treatments are necessary to improve the suspension and microbial stabilities of commercial products that can be consumed as such or be further processed into fermented dairy-type products. The nutritional properties depend on the plant source, processing, and fortification. As some products have extremely low protein and calcium contents, consumer awareness is important when plant milk substitutes are used to replace cow's milk in the diet, e.g. in the case of dairy intolerances. If formulated into palatable and nutritionally adequate products, plant-based substitutes can offer a sustainable alternative to dairy products.

Comparison of heat stability of goat milk subjected to ultra-high temperature and in-container sterilization.

Science.gov (United States)

Chen, B Y; Grandison, A S; Lewis, M J

2012-03-01

Goat milk with and without stabilizing salt was subjected to in-container and UHT sterilization. Heat stability was assessed by measuring the amount of sediment in the milk. Without stabilizing salts, goat milk usually produced less sediment when subjected to in-container sterilization compared with UHT processing. Addition of stabilizing salts up to 12.8mM resulted in a progressive increase in sediment for in-container sterilization. In contrast, adding stabilizing salts at 6.4mM initially reduced sediment formation in UHT-treated milk but addition of stabilizing salts at 12.8mM increased sediment formation. Adding stabilizing salts to goat milk increased pH, decreased ionic calcium, and increased ethanol stability. Adding up to 2mM calcium chloride increased sediment formation more after UHT treatment than after in-container sterilization. These results suggest that no single mechanism or set of reactions causes milk to produce sediment during heating and that the favored pathway is different for UHT and in-container sterilization processes. Poor heat stability could be induced both by increasing ionic calcium and by decreasing it. Ethanol stability is not a good indicator of heat stability for in-container sterilization, but it may be for UHT sterilization, if milk does not enter the region of poor heat stability found at low concentrations of ionic calcium. Copyright © 2012 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Influence of thermal processing conditions on flavor stability in fluid milk: benzaldehyde.

Science.gov (United States)

Potineni, R V; Peterson, D G

2005-01-01

Flavor loss in dairy products has been associated with enzymatic degradation by xanthine oxidase. This study was conducted to investigate the influence of milk thermal processing conditions (or xanthine oxidase inactivation) on benzaldehyde stability. Benzaldehyde was added to whole milk which had been thermally processed at 4 levels: (1) none or raw, (2) high temperature, short time (HTST) pasteurization, (3) HTST pasteurization, additionally heated to 100 degrees C (PAH), and (4) UHT sterilized. Additionally, PAH and UHT milk samples containing benzaldehyde (with and without ferrous sulfate) were spiked with xanthine oxidase. Azide was added as an antimicrobial agent (one additional pasteurized sample without) and the microbial load (total plate count) was determined on d 0, 2, and 6. The concentration of benzaldehyde and benzoic acid in all milk samples were determined at d 0, 1, 2, 4, and 6 (stored at 5 degrees C) by gas chromatography/mass spectrometry in selective ion monitory mode. Over the 6-d storage period, more than 80% of the benzaldehyde content was converted (oxidized) to benzoic acid in raw and pasteurized milk, whereas no change in the benzaldehyde concentration was found in PAH or UHT milk samples. Furthermore, the addition of xanthine oxidase or xanthine oxidase plus ferrous sulfate to PAH or UHT milk samples did not result in benzaldehyde degradation over the storage period.

Movements of dams milked for fermented horse milk production in Mongolia.

Science.gov (United States)

Bat-Oyun, Tserenpurev; Ito, Takehiko Y; Purevdorj, Yadamjav; Shinoda, Masato; Ishii, Satomi; Buho, Hoshino; Morinaga, Yuki

2018-01-01

Airag, (Fermented horse milk) is a traditional milk product in Mongolia. Herders separate foals from their dams and tie them at a milking site during the daytime to produce airag. To evaluate the effects of horse management on the movement of dams, we tracked three dams in a herd in camp 1 during summer and camp 2 during autumn of 2013 and analyzed their movements during the milking (daytime) and non-milking (nighttime) periods in an area famous for its high-quality airag. Dams were gathered every 1.7 ± 0.0 h between 07.46 and 15.47 hours at the milking sites and milked 4.6 ± 0.2 times/day during the study period (86 days). Daily cumulative and maximum linear distances from the milking sites were longer (P airag production and sustainable pasture use, our results provide insights useful for evaluating the effects of milking management on vegetation and soil in those pastures, for selecting the appropriate milking times and frequency, and for choosing the right timing to shift milking sites. © 2017 Japanese Society of Animal Science.

Radiocaesium transfer from whole milk to a range of milk products

International Nuclear Information System (INIS)

McEnri, Catherine; Cunningham, J.D.; Mitchell, P.I.

1990-12-01

Milk and milk products constitute a substantial portion of the human diet and represent one of the principal means by which food-borne radionuclides are ingested. The Chernobyl accident and subsequent widespread contamination demonstrated clearly that the dairy industry is highly sensitive to air-borne pollution. In this report, the results of a project to study the transfer of radiocaesium from whole milk to a wide range of milk products manufactured by the Irish Dairy Industry are presented together with a review of the relevant literature

ORGANIC PRODUCTION OF SHEEP MILK

Directory of Open Access Journals (Sweden)

Juan Carlos Ángeles Hernández

2014-04-01

Full Text Available Organic production systems are based on natural processes, leveraging local resources and decreasing in soil degradation. Effectiveness of milk production of organic systems vs. conventional production systems is a subject open to debate. There are various studies in which there is a positive effect of organic systems in relation to the welfare and animal health, product quality and environmental impact. However, some authors report lower milk yields production and increased susceptibility to environmental conditions compared with those obtained in conventional systems. The lower milk yields in organic systems in Dairy sheep's production, are related to the limited nutritional value, low genetic potential, and the changing environmental conditions. These systems are mainly a production method for a specific market with premium quality products and high standards in their production processes. Thus, a company organic Dairy sheep production should be considered viable when present a positive global sustainability level, that is socially beneficial, economically viable and environmentally responsible.

Improvement in genetic evaluation of female fertility in dairy cattle using multiple-trait models including milk production traits

DEFF Research Database (Denmark)

Sun, C; Madsen, P; Lund, M S

2010-01-01

This study investigated the improvement in genetic evaluation of fertility traits by using production traits as secondary traits (MILK = 305-d milk yield, FAT = 305-d fat yield, and PROT = 305-d protein yield). Data including 471,742 records from first lactations of Denmark Holstein cows, covering...... the years of inseminations during first lactations from 1995 to 2004, were analyzed. Six fertility traits (i.e., interval in days from calving to first insemination, calving interval, days open, interval in days from first to last insemination, numbers of inseminations per conception, and nonreturn rate...... stability and predictive ability than single-trait models for all the fertility traits, except for nonreturn rate within 56 d after first service. The stability and predictive ability for the model including MILK or PROT were similar to the model including all 3 milk production traits and better than...

Simulation and Flexibility Analysis of Milk Production Process

DEFF Research Database (Denmark)

Cheng, Hongyuan; Friis, Alan

. Such flexible dairy production line can adjust its production pace in manufacturing different products without replacing existing equipment in the production line. In this work, the dairy process simulator is applied to study the flexibility of milk production line. In the same production line, various......In this work, process simulation method is used to simulate pasteurised market milk production line. A commercial process simulation tool - Pro/II from Simulation Science Inc. is used in the simulation work. In the simulation, a new model is used to calculate the thermal property of milk....... In this work, a simulator is obtained for the milk production line. Using the simulator, different milk processing situation can be quantitatively simulated investigated, such as different products production, capacity changes, fat content changes in raw milk, energy cost at different operation conditions etc...

RESEARCH ON THE TRENDS IN MILKING LIVESTOCK AND MILK PRODUCTION IN ROMANIA

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Agatha POPESCU

2015-04-01

Full Text Available The goal of the paper was to analyze the main trends in the milking livestock and milk production in Romania during the period 20072-012 and to establish the forecast for the 2013-2015 horizon, based on the empirical data provided by the National Institute of Statistics and Eurostat. The methods used in this study were: the fixed basis index, average change method, and comparison method. While the number of dairy cows declined by 30 %, accounting for 1,265 thou heads in 2012, the number of female sheep and goats increased by 45 % reaching 8,726 thou heads. The farm size is very small, 1-2 cows/farm for 59 % holdings, 3-9 cows/farm for 38 % holdings and over 10 cows for only 3 % farms and the extensive technology is the most practiced one. Milk production declined by 20 %, accounting for 44,172 thou hl in 2012, of which 86 % is produced by cows. Milk production value contributes by 32 % to agricultural production value. Cow milk yield is small, only 3,417 kg/cow in 2012 and in decline. Only about 22 % of milk is delivered to dairies and the remaining is consumed on farm and directly sold in the market because of the low milk farm gate price and milk quality. The producer's price is the lowest in the EU, accounting for Euro 29.84/100 milk kg. As a conclusion, to rehabilitate the sector of milk producing, the farmers' associative forms are required to join the capital and financial resources, to apply for EU funding to modernize the farms, to produce a higher production and assure a high profitability and competitiveness.

Consumption of raw or unpasteurized milk and milk products by pregnant women and children.

Science.gov (United States)

2014-01-01

Sales of raw or unpasteurized milk and milk products are still legal in at least 30 states in the United States. Raw milk and milk products from cows, goats, and sheep continue to be a source of bacterial infections attributable to a number of virulent pathogens, including Listeria monocytogenes, Campylobacter jejuni, Salmonella species, Brucella species, and Escherichia coli O157. These infections can occur in both healthy and immunocompromised individuals, including older adults, infants, young children, and pregnant women and their unborn fetuses, in whom life-threatening infections and fetal miscarriage can occur. Efforts to limit the sale of raw milk products have met with opposition from those who are proponents of the purported health benefits of consuming raw milk products, which contain natural or unprocessed factors not inactivated by pasteurization. However, the benefits of these natural factors have not been clearly demonstrated in evidence-based studies and, therefore, do not outweigh the risks of raw milk consumption. Substantial data suggest that pasteurized milk confers equivalent health benefits compared with raw milk, without the additional risk of bacterial infections. The purpose of this policy statement was to review the risks of raw milk consumption in the United States and to provide evidence of the risks of infectious complications associated with consumption of unpasteurized milk and milk products, especially among pregnant women, infants, and children.

Fate of leptophos residues in milk products

International Nuclear Information System (INIS)

Zayed, S.M.A.D.; Mohammed, S.I.

1981-01-01

The fate of leptophos residues in various milk products was studied using 14 C-phenyl labelled leptophos. Milk products were prepared from milk fortified with the radioactive insecticide by methods simulating those used in industry. The highest leptophos level was found in butter and the lowest in skim milk and whey. Analysis of the radioactive residues in all products showed the presence of leptophos alone. A trace of the oxon could be detected in whey. The results obtained in this investigation indicated that processing of milk did not affect the nature of leptophos to any appreciable extent. (author)

Oxidative stability of milk drinks containing structured lipids produced from sunflower oil and caprylic acid

DEFF Research Database (Denmark)

Timm Heinrich, Maike; Xu, Xuebing; Nielsen, Nina Skall

2003-01-01

Milk drinks containing 5% traditional sunflower oil (SO), randomized lipid (RL) or specific structured lipid (SL) (both produced from SO and tricaprylin/caprylic acid) were compared with respect to their particle size, viscosity and oxidative stability during storage. Furthermore, the effect...... drink could not be ascribed was most likely influenced by the structure of the lipid and to a single factor, differences in the process applied to produce and purify the lipids. EDTA was a strong antioxidant, while gallic acid did not exert a distinct antioxidative effect in the milk drink based on SL....... of adding potential antioxidants EDTA or gallic acid to the milk drink based on SL was investigated. The lipid type significantly affected the oxidative stability of the milk drinks: Milk drink based on SL oxidized faster than milk drink based on RL or SO. The reduced oxidative stability in the SL milk...

CONSIDERATIONS UPON MILK AND DAIRY PRODUCT PRODUCTION IN THE U.S.A.

Directory of Open Access Journals (Sweden)

AGATHA POPESCU

2008-05-01

Full Text Available The paper aimed to present the evolution of milk production and dairy products in the USA during the period 2004-2006, based on USDA Statistics. The USA is a top produce of milk and dairy products in the world. Milk production accounted for 181,798 Millions Pounds in the year 2006. Its continuously increase during the last years has been positively influenced by the increasing number of dairy cows and average milk yield . The top states are California, Wisconsin, New York, Idaho and Pennsylvania, which all together achieve about 54 % of the country milk production. Over 99.37 % of Milk Production is marketed. Considering all milk marketings, Million USD 23,422 cash receiptscould be obtained from a dairy farm in the year 2006. The average return per Cwt was about USD 13 in 2006 . Milk is processed by about 1,000 manufacturing plants in a large variety of dairy products. Cheese production was about 9.5 Billion Pounds in the last analyzed years. The US also produces important amounts of butter , yogurt, ice cream etc. About 8.3 % of the US dairy products are exported, the most markets being Japan, Mexico and Canada.

Heat stability and acid gelation properties of calcium-enriched reconstituted skim milk affected by ultrasonication.

Science.gov (United States)

Chandrapala, Jayani; Bui, Don; Kentish, Sandra; Ashokkumar, Muthupandian

2014-05-01

The aggregation of proteins after heating of calcium-fortified milks has been an ongoing problem in the dairy industry. This undesirable effect restricts the manufacture of calcium rich dairy products. To overcome this problem, a completely new approach in controlling the heat stability of dairy protein solutions, developed in our lab, has been employed. In this approach, high intensity, low frequency ultrasound is applied for a very short duration after a pre-heating step at ⩾70 °C. The ultrasound breaks apart whey/whey and whey/casein aggregates through the process of acoustic cavitation. Protein aggregates do not reform on subsequent post-heating, thereby making the systems heat stable. In this paper, the acid gelation properties of ultrasonicated calcium-enriched skim milks have also been investigated. It is shown that ultrasonication alone does not change the gelation properties significantly whereas a sequence of preheating (72 °C/1 min) followed by ultrasonication leads to decreased gelation times, decreased gel syneresis and increased skim milk viscosity in comparison to heating alone. Overall, ultrasonication has the potential to provide calcium-fortified dairy products with increased heat stability. However, enhanced gelation properties can only be achieved when ultrasonication is completed in conjunction with heating.

Physicochemical and sensory characteristics of fat-free goat milk yogurt with added stabilizers and skim milk powder fortification.

Science.gov (United States)

Bruzantin, F P; Daniel, J L P; da Silva, P P M; Spoto, M H F

2016-05-01

Goat milk yogurt has a less consistent coagulum compared with cow milk yogurt; furthermore, the presence of goat milk in foodstuffs imparts a characteristic flavor that can restrict its acceptance by consumers. This study aimed to assess and compare the physicochemical and sensory characteristics of fat-free goat milk yogurts with added stabilizers or bovine skim milk powder to improve the final product. Four treatment additions were evaluated: (1) a mixture of 0.1% (wt/vol) carrageenan and 0.1% (wt/vol) pectin (treatment CR); (2) 0.5% (wt/vol) pectin (treatment PE); (3) 4.65% (wt/vol) bovine skim milk powder (treatment BM); and (4) control (no stabilizer; treatment CT). The physicochemical parameters were investigated at on d 1 and 5 of storage. The BM treatment presented higher pH and titratable acidity values, resulting in a buffering capacity effect. The total crude protein (CP) and solids-not-fat (SNF) contents were also higher in BM compared with the other evaluated treatments because of the addition of bovine skim milk powder. We detected a reduction in pH values for all treatments. Lower SNF contents were present in the CR and CT treatments, which might be related to a syneresis process during storage; moreover, an increase in total CP was observed for all treatments due to the proteolytic action of the starter culture. Sensory attributes, including appearance (color, consistency, and presence of lumps), texture (consistency, viscosity, and presence of lumps), flavor (bitter, sweet, and characteristic of commercial plain nonfat yogurt), and overall impression were evaluated by quantitative descriptive analysis. The addition of 0.5% (wt/vol) of pectin (PE treatment) strengthened the curd; however, the visual and oral presence of lumps and a higher bitterness score were noted by trained panelists, which resulted in the lowest overall impression score for the PE treatment. In several sensory attributes, the CR treatment was considered similar to the control

Body measures and milk production, milk fat globules granulometry and milk fatty acid content in Cabannina cattle breed

Directory of Open Access Journals (Sweden)

Ricardo Communod

2013-03-01

Full Text Available Aim of the study was to achieve scientific information about body measures and milk production of Cabannina cattle, a local breed reared in northern Italy. Fourteen body measures and five morphologic indexes were recorded from 86 heads enrolled in the herd book. Low differences between males and females of the same age-class were shown. Body measures were generally greater than those reported in previous studies, probably due to recent crosses. With reference to milk production, 991 test-day records from 128 lactations of 59 cows were analysed. Average milk daily production was 8 kg/d in 1st lactation to 10.61 in 3rd (P<0.05; the parameters of the Wood equation draw atypical curves with the exception of curves from spring calving cows. Only 74.5% of lactations with an adjusted R2 >0.75 showed a standard curve, with low persistence (7.7%, high value of d at peak (103 d and peak production of 20.18 kg of milk. Moreover, 100 milk samples (40 to 220 d of lactation were submitted to a granulometric survey by laser scatter technique in order to evaluate the dimensions of fat globules; then milk fat was analyzed by gas chromatography, and desaturase indexes were determined. Cabannina cows showed small fat globules with high specific surface. Furthermore mean diameter of milk fat globules decreased during lactation then rose. Milk fat contained high levels of cis-MUFA, and high desaturase indexes. In conclusion, the low size of Cabannina cattle orients for a limited meat production. Instead milk production has a higher economic potential, aimed at cheese production and human nutrition.

Colostrum and milk production

DEFF Research Database (Denmark)

Quesnel, H; Farmer, Chantal; Theil, Peter Kappel

2015-01-01

for the sow. More specifically, fetal growth, mammary growth, colostrum production and sow maintenance require substantial amounts of nutrients during late gestation. After parturition, nutrients are mainly required for milk synthesis and sow maintenance, but the regressing uterus supplies considerable...... to shifts in housing, and in Europe, this shift is now associated with a change from loose group housing to individual housing. Around parturition, colostrum is being secreted and milk synthesis is initiated in the mammary glands. After the onset of lactation, milk composition changes, especially during...

The Milk and Milk Products Value Chain in Ethiopia

NARCIS (Netherlands)

S. Drost (Sarah); J.C.A.C. van Wijk (Jeroen)

2011-01-01

textabstractThis report investigates the dynamics of a multi-stakeholder platform (named: Coordination Group, or CG) for stakeholders of the milk and milk products value chains in Ethiopia. The CG was initiated by the Dutch development organisation SNV in 2005 as part of a broader programme to

Dairy operation management practices and herd milk production.

Science.gov (United States)

Losinger, W C; Heinrichs, A J

1996-03-01

A national US survey collected data on herd milk production and management of Holstein herds. Step-wise selection identified management practices that were related to herd milk production using only operations that calculated herd milk production as well as using data from all operations. Results were similar. Milk production was highest in the West. Operations with 25% registered cattle had higher production than operations with no registered cattle. Dairy operations that reported a mean BW > 545 kg at first calving had higher mean milk production than operations with a mean BW or = 27 mo at first calving. In addition, use of the following management practices was associated with higher rolling herd average milk production: calves born in individual areas in buildings, calves hand-fed first colostrum, starter grain fed to preweaned calves, ionophores fed to heifers from birth to first calving, DHIA record-keeping system used, computerized records, and no new cattle introduced in the previous 12 mo.

Milk production, raw milk quality and fertility of dromedary camels (Camelus Dromedarius) under intensive management.

Science.gov (United States)

Nagy, Péter; Thomas, Sonia; Markó, Orsolya; Juhász, Jutka

2013-03-01

In many arid countries, dromedaries play an important role as a milk source in rural areas. However, the milk and meat production potential of this species is not well understood and documented. A large-scale camel dairy farm was established in 2006 in the United Arab Emirates. This study summarises the most important data on milk production, raw milk quality and reproductive efficiency collected on this farm during the first three years of operation. The average daily milk production, the mean length of lactation and the mean total milk production per lactation of 174 dromedaries were 6.0 ± 0.12 kg (± SEM), 586 ± 11.0 days (± SEM) and 3314 ± 98.5 kg (± SEM), respectively. The lactation curve reached its peak during the 4th month after parturition (mean ± SEM, 8.9 ± 0.04 kg), then it declined gradually, falling to 50% of the maximum by the 16th month postpartum (mean ± SEM, 4.3 ± 0.06 kg). Milking three times a day did not increase daily milk production compared to two times milking. Mean total viable bacterial count (TVC) and mean somatic cell count (SCC, ± SEM) of bulk raw camel milk were 4,403 ± 94 CFU/cm3 and 392,602 ± 5,999 cells/cm3 for a one-year period, respectively. There was a significant difference among months (P fat, protein, lactose, total solids (TS) and solid-non-fat (SNF) concentrations of individual milk samples were 2.51 ± 0.03%, 2.60 ± 0.01%, 4.03 ± 0.03%, 9.98 ± 0.03% and 7.56 ± 0.03%, respectively. Lactation period, average daily milk production and morning vs. evening milking significantly influenced milk chemical composition. For the 470 camels in the breeding programme, end-of-season pregnancy rate and birth rate were 87.0% and 82.6%, respectively, after natural mating. We have demonstrated that sustainable milk production is possible from a traditional species, the dromedary camel, under an intensive management system.

Effect of homogenization and pasteurization on the structure and stability of whey protein in milk.

Science.gov (United States)

Qi, Phoebe X; Ren, Daxi; Xiao, Yingping; Tomasula, Peggy M

2015-05-01

The effect of homogenization alone or in combination with high-temperature, short-time (HTST) pasteurization or UHT processing on the whey fraction of milk was investigated using highly sensitive spectroscopic techniques. In pilot plant trials, 1-L quantities of whole milk were homogenized in a 2-stage homogenizer at 35°C (6.9 MPa/10.3 MPa) and, along with skim milk, were subjected to HTST pasteurization (72°C for 15 s) or UHT processing (135°C for 2 s). Other whole milk samples were processed using homogenization followed by either HTST pasteurization or UHT processing. The processed skim and whole milk samples were centrifuged further to remove fat and then acidified to pH 4.6 to isolate the corresponding whey fractions, and centrifuged again. The whey fractions were then purified using dialysis and investigated using the circular dichroism, Fourier transform infrared, and Trp intrinsic fluorescence spectroscopic techniques. Results demonstrated that homogenization combined with UHT processing of milk caused not only changes in protein composition but also significant secondary structural loss, particularly in the amounts of apparent antiparallel β-sheet and α-helix, as well as diminished tertiary structural contact. In both cases of homogenization alone and followed by HTST treatments, neither caused appreciable chemical changes, nor remarkable secondary structural reduction. But disruption was evident in the tertiary structural environment of the whey proteins due to homogenization of whole milk as shown by both the near-UV circular dichroism and Trp intrinsic fluorescence. In-depth structural stability analyses revealed that even though processing of milk imposed little impairment on the secondary structural stability, the tertiary structural stability of whey protein was altered significantly. The following order was derived based on these studies: raw whole>HTST, homogenized, homogenized and pasteurized>skimmed and pasteurized, and skimmed UHT

Milk and dairy products

International Nuclear Information System (INIS)

Wiechen, A.; Heine, K.; Bundesanstalt fuer Milchforschung, Kiel

1985-01-01

Gammaspectroscopic measurements are taken as an example to describe the monitoring programme of the FRG for monitoring of milk and dairy products. A table shows the number of milk samples taken every year in the FRG in the general environment, and in the vicinity of nuclear installations, together with the radioactivity data obtained by gammaspectroscopy. Due to the decreasing radioactivity as a result of the nuclear weapons tests fallout, the number of samples taken in the general environment has been cut down to half over the period under review. The monitoring capacity set free by this decision has been used during this period for enhanced monitoring of milk and dairy products in regions where nuclear installations such as nuclear power plants have been operating. The nuclides of interest are Sr-90, Cs-137, J-131. (orig./DG) [de

MILK FAT FATTY ACIDS IN RELATION TO MILK PRODUCTION AND QUALITY

Directory of Open Access Journals (Sweden)

Vladimír Foltys

2012-02-01

Full Text Available Milk fat is from a nutritional point of view of the negative evaluation because of the dominant content of saturated fatty acid with high atherogenic index. Intake of milk fat in the diet is important because of the content of monounsaturated fatty acids, acting favorably against cardiovascular diseases and especially of essential fatty acids, linoleic, alpha linolenic and conjugated linoleic acid (CLA, which is found only in meat and milk of ruminants. These are precursors of biologically active substances - hormones and enzymes. The analysis of relations of fatty acids in milk fat to qualitative-production parameters of milk shows that the correlations of fatty acids with lactation stage and qualitative-production parameters of milk are quite weak in dairy cows with stable type of nutrition in form of whole-the-year feeding mixed feed ration in lowland agricultural area. Changes in milk fat composition are caused by the change in the ratio of de novo and depot fatty acids. Relation of fatty acids to the evaluated parameters lies with their metabolic origin and neither acid nor group underlies the specific influence of the studied parameters, by the means of which it would be possible to influence its proportion in milk fat. And so it is not possible to influence some group or a desirable fatty acid, e.g. CLA, without the influence on total milk fat.

Effect of oxytocin injection to milching buffaloes on its content & stability in milk

Directory of Open Access Journals (Sweden)

Raghu Pullakhandam

2014-01-01

Full Text Available Background & objectives: Oxytocin (OT injections to milch cattle for milk letdown have become a common practice amongst dairy farmers in India. Although there is no reported evidence, it is widely presumed that long term consumption of such milk leads to adverse health consequences. However, there is no information on the effect of exogenous OT injections on milk OT content and its stability during heating and gastrointestinal digestion. This study was carried out to determine the OT content in milk samples given by buffaloes with and without OT injections and to assess the stability of OT in the milk. Methods: Milk samples from milch buffaloes (Murrah buffalo were collected from local farmers with (n=121 or without (n=120 exogenous OT injections during 3 to 5 months of lactation period. The OT content of milk samples was estimated by competitive enzyme immunoassay (EIA. The thermal and digestive stability of OT was assessed by in silico and in vitro digestion methods. Results: The OT content of the milk samples was similar regardless of OT injections used. Further, OT was found to be stable to heat treatment and gastric pepsin digestion while it was rapidly digested during the simulated intestinal digestion. r0 educed OT was digested by pepsin, implying that internal disulphide bridge of OT rendered the peptide resistant to peptic digestion. On the other hand, phenylmethylsulphonyl fluoride (PMSF, a serine protease inhibitor, abrogated the pancreatin induced digestion of OT. Interpretation & conclusions: These findings suggest that exogenous OT injections do not influence its content in milk. Further, OT present in milk is rapidly degraded during intestinal digestion, ruling out its intestinal absorption and associated adverse health consequences, if any.

Aflatoxin M1 Contamination in Milk and Milk Products in Iran: A Review

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R. Kazemi Darsanaki

2014-05-01

Full Text Available Mycotoxins are secondary metabolites of molds and have adverse effects on humans, animals, and crops. Those can cause illnesses and economic losses. Aflatoxin M1 (AFM1 is one of the mycotoxins produced from the hydroxylated metabolite of aflatoxin B1 (AFB1. It can be found in milk or milk products obtained from livestock that have ingested contaminated feed. In this paper, recent studies were reviewed in aflatoxin M1 contamination in milk and milk products in Iran.

Aflatoxin M1 Contamination in Milk and Milk Products in Iran: A Review

Directory of Open Access Journals (Sweden)

R. Kazemi Darsanaki

2013-11-01

Full Text Available Mycotoxins are secondary metabolites of molds and have adverse effects on humans, animals, and crops. Those can cause illnesses and economic losses. Aflatoxin M1 (AFM1 is one of the mycotoxins produced from the hydroxylated metabolite of aflatoxin B1 (AFB1. It can be found in milk or milk products obtained from livestock that have ingested contaminated feed. In this paper, recent studies were reviewed in aflatoxin M1 contamination in milk and milk products in Iran.

Milk Technological Properties as Affected by Including Artichoke By-Products Silages in the Diet of Dairy Goats

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Raquel Muelas

2017-12-01

Full Text Available Traditional farming practices include the use of local agricultural by-products in the diet of ruminants. Artichoke harvesting and transformation yield high amounts of by-products that, if properly used, may reduce farming costs and the environmental impact of farming. The present study tests the inclusion of silages from artichoke by-products (plant and outer bracts in the diet of dairy goats (0%, 12.5% and 25% inclusion on the technological and sensory properties of milk during a five-month study. Milk composition, color, stability, coagulation and fermentation properties remained unaffected by diet changes. Panelists were not able to differentiate among yogurts obtained from those milks by discriminant triangular sensory tests. Silages of artichoke by-products can be included in isoproteic and isoenergetic diets for dairy goats, up to a 25% (feed dry matter, without negatively affecting milk technological and sensory properties whereas reducing feeding costs.

Effects of Fermented Milk Products on Bone.

Science.gov (United States)

Rizzoli, René; Biver, Emmanuel

2018-04-01

Fermented milk products like yogurt or soft cheese provide calcium, phosphorus, and protein. All these nutrients influence bone growth and bone loss. In addition, fermented milk products may contain prebiotics like inulin which may be added to yogurt, and provide probiotics which are capable of modifying intestinal calcium absorption and/or bone metabolism. On the other hand, yogurt consumption may ensure a more regular ingestion of milk products and higher compliance, because of various flavors and sweetness. Bone mass accrual, bone homeostasis, and attenuation of sex hormone deficiency-induced bone loss seem to benefit from calcium, protein, pre-, or probiotics ingestion, which may modify gut microbiota composition and metabolism. Fermented milk products might also represent a marker of lifestyle promoting healthy bone health.

Prevalence of Listeria monocytogenes in raw bovine milk and milk products from central highlands of Ethiopia.

Science.gov (United States)

Seyoum, Eyasu Tigabu; Woldetsadik, Daniel Asrat; Mekonen, Tesfu Kassa; Gezahegn, Haile Alemayehu; Gebreyes, Wondwossen Abebe

2015-11-30

Listeria monocytogenes is of major significance in human and veterinary medicine. Most human Listeria infections are foodborne and the association of contaminated milk and dairy produce consumption with human listeriosis is noteworthy. In Ethiopia, there is limited data regarding the prevalence of L. monocytogenes in raw bovine milk and dairy products. The aim of this study was, therefore, to determine the prevalence of L. monocytogenes in raw bovine milk and dairy produce. A total of 443 milk and milk product samples were microbiologically analyzed following methods recommended by the U.S. Food and Drug Administration Bacteriological Analytical Manual to isolate Listeria spp. The overall prevalence of Listeria spp. was 28.4% and specifically that of L. monocytogenes was 5.6%. Taking the prevalence of Listeria spp. into consideration, cheese was found to be highly contaminated at 60%, followed by pasteurized milk samples (40%), raw milk (18.9%) and yoghurt (5%). Considering the prevalence of Listeria monocytogenes only, raw milk had the lowest contamination while cheese had the highest, followed by pasteurized milk and yoghurt. Raw milk and milk products produced in urban and peri-urban areas of central Ethiopia were contaminated with pathogenic bacteria, L. monocytogenes. The detection of this pathogen in raw milk and milk products warrants an urgent regulatory mechanism to be put in place and also the potential role of milk processing plants in the contamination of dairy products should be investigated.

FACTORS TO CONSIDER ABOUT MILK PRODUCTION ON PASTURE

Directory of Open Access Journals (Sweden)

Haroldo Wilson da Silva

2011-12-01

Full Text Available In this review, we addressed issues that permeate discussions related to some factors to consider about milk production on pasture, since the viability of milk production on pasture until the nutritional value of pasture for dairy cows. Analyze the theme of milk production on pasture and how it is inserted within the perspective of the viability of exploiting the cattle dairy pastures in Brazil is the objective of this work. In general, it was observed that the responses of production with grazing animals are conditioned on the rational use of pasture, so this factor of production represents an economical feed source for livestock destined for milk production. For that, it is evident the need to use land intensively, in order to obtain forage quantity and quality necessary to fully meet the nutritional needs of cows, lactating or not. It was observed in this study the great demand for information on pasture as a resource for the production of milk, which justifies this work. It was concluded that grazing managed properly represent a viable, low cost, animal nutrition in the production of bovine milk.

Attributional and consequential LCA of milk production

DEFF Research Database (Denmark)

Thomassen, Marlies A; Dalgaard, Randi; Heijungs, Reinout

2008-01-01

Background, aim and scope  Different ways of performing a life cycle assessment (LCA) are used to assess the environmental burden of milk production. A strong connection exists between the choice between attributional LCA (ALCA) and consequential LCA (CLCA) and the choice of how to handle co......-products. Insight is needed in the effect of choice on results of environmental analyses of agricultural products, such as milk. The main goal of this study was to demonstrate and compare ALCA and CLCA of an average conventional milk production system in The Netherlands. Materials and methods  ALCA describes...... the pollution and resource flows within a chosen system attributed to the delivery of a specified amount of the functional unit. CLCA estimates how pollution and resource flows within a system change in response to a change in output of the functional unit. For an average Dutch conventional milk production...

Influence of raw milk quality on processed dairy products: How do raw milk quality test results relate to product quality and yield?

Science.gov (United States)

Murphy, Steven C; Martin, Nicole H; Barbano, David M; Wiedmann, Martin

2016-12-01

This article provides an overview of the influence of raw milk quality on the quality of processed dairy products and offers a perspective on the merits of investing in quality. Dairy farmers are frequently offered monetary premium incentives to provide high-quality milk to processors. These incentives are most often based on raw milk somatic cell and bacteria count levels well below the regulatory public health-based limits. Justification for these incentive payments can be based on improved processed product quality and manufacturing efficiencies that provide the processor with a return on their investment for high-quality raw milk. In some cases, this return on investment is difficult to measure. Raw milks with high levels of somatic cells and bacteria are associated with increased enzyme activity that can result in product defects. Use of raw milk with somatic cell counts >100,000cells/mL has been shown to reduce cheese yields, and higher levels, generally >400,000 cells/mL, have been associated with textural and flavor defects in cheese and other products. Although most research indicates that fairly high total bacteria counts (>1,000,000 cfu/mL) in raw milk are needed to cause defects in most processed dairy products, receiving high-quality milk from the farm allows some flexibility for handling raw milk, which can increase efficiencies and reduce the risk of raw milk reaching bacterial levels of concern. Monitoring total bacterial numbers in regard to raw milk quality is imperative, but determining levels of specific types of bacteria present has gained increasing importance. For example, spores of certain spore-forming bacteria present in raw milk at very low levels (e.g., products to levels that result in defects. With the exception of meeting product specifications often required for milk powders, testing for specific spore-forming groups is currently not used in quality incentive programs in the United States but is used in other countries (e.g., the

Factors affecting Import Shares of Powdered Milk and other Milk Products and their Implications in Sri Lanka

OpenAIRE

Bogahawatte, C.; Herath, Janaranjana

2006-01-01

Import shares of liquid milk, powdered milk, condensed milk and other milk products were estimated to determine their relative competitiveness. The change of import shares with changes of exchange rate and world price of milk. The analysis based on yearly data between 1975-2006 showed that relative CIF prices and incomes were important factors influencing the market shares of milk and milk products. The results also showed that imported milk powder is price inelastic and a weak substitute for...

2008 Chinese Milk Products Crisis

OpenAIRE

Rini Ariani Basyamfar

2014-01-01

Abstract. Milk is one of the most important food products for children’s growth and overall health.  Melamine (2,4,6-triazine-1,3,5-triamino) is an organic compound used in the manufacture of pesticides, plastics, sanitizers, and disinfectants.  Melamine when added to milk increases the overall amount of nitrogen in the milk thus fooling common tests for protein content.  Melamine is also extremely harmful when ingested, especially for young children.  Sanlu, one of China's largest dairy prod...

Novel trends in engineered milk products.

Science.gov (United States)

Chandrapala, Jayani; Zisu, Bogdan

2016-08-01

Food engineering within the dairy sector is an ever developing field of study purely based on the application of engineering principles and concepts to any aspect of dairy product manufacturing and operations. The last 25 years of science and technology devoted to milk and milk products have led to major advances. The purpose of this paper is to review the history and current status of some engineered milk products and to speculate regarding future trends. Much of the advancement has been directed towards production capacity, mechanisation, automation, hygiene within the processing plant, safety, extensions in shelf life, and new product introductions that bring variety and convenience for the consumer. Significant advancements in product quality have been made, many of these arising from improved knowledge of the functional properties of ingredients and their impact on structure and texture. In addition, further improvements focused on energy efficiency and environmental sustainability have been made and will be needed in the future.

Alternatives to cow’s milk products in infant nutrition: Goat’s milk-based formulas

Directory of Open Access Journals (Sweden)

Kamil Hozyasz

2017-03-01

Full Text Available There is increasing consumer awareness of the relationship between nutrition and health. Goat milk is a food of high nutrition value, with high biological value protein, and a good source of minerals and medium chain fatty acids. Infant formula manufacturers nowdays offer a wide range of products based on cow’s milk and non-bovine milks, trying to fulfill the needs of young children. The review discusses the key factors influencing the market demand for goat’s milk products.

Gamma spectrometric determination of radioactivity in milk, milk products and breast-milk after the Chernobyl reactor accident

International Nuclear Information System (INIS)

Raics, Peter; Gyarmati, Edit

1988-01-01

Ge(Li) spectrometer was used to determine specific activities for nuclides 95 Zr, 95 Nb, 103 Ru, 129 Te m , 132 Te, 131 I, 134 Cs, 137 Cs, 140 La. Measurements lasted for 70 days. Maximum specific activities of commercial milk and breast-milk for 131 I were 225, and 133 Bq/l, respectively. Milk samples of cows stalled by different feeds, of scalded, unscalded milk, and of milk products were compared. Radioacitivity of powdered milk, parsley and red currant was also measured. Detailed results for nuclides as a function of time are listed in five tables. (author) 10 refs.; 5 tabs

Identification of lactose ureide, a urea derivative of lactose, in milk and milk products.

Science.gov (United States)

Suyama, K; Sasaki, A; Oritani, T; Hosono, A

2011-12-01

With the widespread consumption of milk, the complete characterization of the constituents of milk and milk products is important in terms of functionality and safety. In this study, a novel nonreducing carbohydrate was separated from powdered skim milk and was identified using electron spray ionization-mass spectrometry (m/z 385.1[M + H(+)]), ¹H, ¹³C, ¹H¹H-correlation spectroscopy, and heteronuclear single quantum-nuclear magnetic resonance spectra. The carbohydrate was identified as a lactose derivative of urea, N-carbamoyl-o-β-D-galactopyranosyl-(1-4)-D-glucopyranosylamine (lactose ureide, LU). For the HPLC analysis of LU in milk and milk products, benzoylated LU, hepta-o-benzoyl lactose ureide (melting point 137-139°C; m/z 1,113 [M + H⁺]; wavelength of maximum absorption, λ(max), 229 nm; molar extinction coefficient, ε, 8.1037 × 10⁷), was used as a standard. The crude nonreducing carbohydrate fraction from raw milk, thermally processed milk, and milk products such as powdered milks were directly benzoylated and subjected to HPLC analysis using an octadecylsilyl column to determine the quantity of LU. The content of LU in 10% solutions of powdered skim milk and powdered infant formula (5.0±1.1 and 4.9±1.5 mg/L, respectively) were almost 3-fold higher than that of UHT milk (1.6±0.5 mg/L) and higher than that of low-temperature, long-time-processed (pasteurized at 65°C for 30 min) milk (1.2±0.3 mg/L) and the fresh raw milk sample (0.3±0.1 mg/L). A time-course of the LU content in raw milk during heating at 110°C revealed that LU increased with time. From these results, it is likely that LU is formed by the Maillard-type reaction between the lactose and urea in milk and milk products. Because the concentration of LU in milk increased with the degree of processing heat treatment, it could serve as an indicator of the thermal deterioration of milk. Although it is known that the human intestine is unable to digest LU, the gastrointestinal bacteria

Variation in retinol and carotenoid content of milk and milk products in the Netherlands

NARCIS (Netherlands)

Hulshof, P.J.M.; Roekel-Jansen, van G.C.; Bovenkamp, van de P.; West, C.E.

2006-01-01

Retinol and carotenoids were measured in Dutch milk and dairy products using a validated approach based on complete extraction of fat, followed by mild saponification and analysis by high-performance liquid chromatography. Raw milk, full fat milk, semi-skimmed milk and butter contain about 10 ¿g

Lipolytic Changes in the Milk Fat of Raw Milk and Their Effects on the Quality of Milk Products

OpenAIRE

Kirst, E.

1986-01-01

Lipolytic changes in milk rat affect sensory attributes and techno logicaI properties of milk and milk products. They are affectcd by physiologal, thermal . and biochemical factors as well as by the mechanics of fluids Lipolytic processes in milk are intensified by modern processing methods. In this review. special attention has been paid to runinant- related feeding of dairy cows. foaming of milk. mechanical and thermal influences and the growth of psycllrotrophic bacteria. Feeds defic...

Major advances in concentrated and dry milk products, cheese, and milk fat-based spreads.

Science.gov (United States)

Henning, D R; Baer, R J; Hassan, A N; Dave, R

2006-04-01

Advances in dairy foods and dairy foods processing since 1981 have influenced consumers and processors of dairy products. Consumer benefits include dairy products with enhanced nutrition and product functionality for specific applications. Processors convert raw milk to finished product with improved efficiencies and have developed processing technologies to improve traditional products and to introduce new products for expanding the dairy foods market. Membrane processing evolved from a laboratory technique to a major industrial process for milk and whey processing. Ultra-filtration and reverse osmosis have been used extensively in fractionation of milk and whey components. Advances in cheese manufacturing methods have included mechanization of the making process. Membrane processing has allowed uniform composition of the cheese milk and starter cultures have become more predictable. Cheese vats have become larger and enclosed as well as computer controlled. Researchers have learned to control many of the functional properties of cheese by understanding the role of fat and calcium distribution, as bound or unbound, in the cheese matrix. Processed cheese (cheese, foods, spreads, and products) maintain their importance in the industry as many product types can be produced to meet market needs and provide stable products for an extended shelf life. Cheese delivers concentrated nutrients of milk and bio-active peptides to consumers. The technologies for the production of concentrated and dried milk and whey products have not changed greatly in the last 25 yr. The size and efficiencies of the equipment have increased. Use of reverse osmosis in place of vacuum condensing has been proposed. Modifying the fatty acid composition of milkfat to alter the nutritional and functional properties of dairy spread has been a focus of research in the last 2 decades. Conjugated linoleic acid, which can be increased in milkfat by alteration of the cow's diet, has been reported to have

effect of gamma radiation on some properties of milk and milk products

Energy Technology Data Exchange (ETDEWEB)

Ibrahim, M K

1984-07-01

The aim of this work was to study the effect of gamma irradiation (safety doses to 0.75 M rad) on some properties of milk and some dairy products. Attention was focused on the behaviour of some nuisance and hazardous groups of microorganisms as well as some other properties towards irradiation of cows', buffaloes' and goats' milk. In addition , a study of the properties of their milk fat including its constants and fatty acids composition was undertaken . The utilization of this technique in the prolongation of the shelf life of some dairy products was also investigated.

effect of gamma radiation on some properties of milk and milk products

International Nuclear Information System (INIS)

Ibrahim, M.K.

1984-01-01

The aim of this work was to study the effect of gamma irradiation (safety doses to 0.75 M rad) on some properties of milk and some dairy products. Attention was focused on the behaviour of some nuisance and hazardous groups of microorganisms as well as some other properties towards irradiation of cows', buffaloes' and goats' milk. In addition , a study of the properties of their milk fat including its constants and fatty acids composition was undertaken . The utilization of this technique in the prolongation of the shelf life of some dairy products was also investigated

Microbiological quality of goat's milk obtained under different production systems

Directory of Open Access Journals (Sweden)

J.K. Kyozaire

2005-06-01

Full Text Available In order to determine the safety of milk produced by smallholder dairy goat farms, a farm-based research study was conducted on commercial dairy goat farms to compare the microbiological quality of milk produced using 3 different types of dairy goat production systems (intensive, semi-intensive and extensive. A survey of dairy goat farms in and around Pretoria carried out by means of a questionnaire revealed that most of the smallholder dairy goat farms surveyed used an extensive type of production system. The method of milking varied with the type of production system, i.e. machine milking; bucket system machine milking and hand-milking, respectively. Udder half milk samples (n=270 were analysed, of which 31.1 % were infected with bacteria. The lowest intra-mammary infection was found amongst goats in the herd under the extensive system (13.3 %, compared with 43.3 % and 36.7 % infection rates under the intensive and semi-intensive production systems, respectively. Staphylococcus intermedius (coagulase positive, Staphylococcus epidermidis and Staphylococcus simulans (both coagulase negative, were the most common cause of intramammary infection with a prevalence of 85.7 % of the infected udder halves. The remaining 14.3 % of the infection was due to Staphylococcus aureus. Bacteriology of bulk milk samples on the other hand, showed that raw milk obtained by the bucket system milking machine had the lowest total bacterial count (16 450 colony forming units (CFU/mℓ compared to that by pipeline milking machine (36 300 CFU/mℓ or handmilking (48 000 CFU/mℓ. No significant relationship was found between the somatic cell counts (SCC and presence of bacterial infection in goat milk. In comparison with the herds under the other 2 production systems, it was shown that dairy goat farming under the extensive production system, where hand-milking was used, can be adequate for the production of safe raw goat milk.

The fermented milk product of functional destination

Directory of Open Access Journals (Sweden)

L. V. Golubeva

2016-01-01

Full Text Available As a flavor component selected syrup made from viburnum. This berry is widely used in various forms in the food industry including the dairy. Particular attention should be paid to the fact that the viburnum is a wild plant, and does not need to land and cultivation costs. Viburnum is rich in biologically active substances and raw materials is a drug. Fruits of Viburnum is rich in organic acids, in particular valeric acid. From berries contain minerals: manganese, zinc, iron, phosphorus, copper, chromium, iodine, selenium. Mass fraction of iron in Kalina in 2–3 times higher compared to other berries. The Kalina 70% more than the C vitamin, than lemon, it also contains vitamins A, E, P and K. In berries contains tannin, pectin, tannins, coumarins, resinous esters, glycoside viburnin (very useful in the composition of Viburnum, namely it makes bitter berries. It is suggested the use of syrup of viburnum in the production of fermented milk product. Since the biologically active substances is not destroyed by freezing and processing was freeze berries and added sucrose. The syrup had the gray edge-ruby color and a pleasant taste. Fermented milk product functionality produced reservoir method. Technological process of obtaining a fermented milk product is different from the traditional operations of preparation components and their introduction in the finished product. The consumption of 100 g of fermented milk product with a vitamin premix meets the daily requirement of vitamins A, B complex, C, D, E 40–50%. According to the research developed formulation of dairy products, assessed their quality. Production of fermented milk product thus expanding the range of dairy products functional orientation.

Digital Prototyping of Milk Products

DEFF Research Database (Denmark)

Frisvad, Jeppe Revall; Nielsen, Otto Højager Attermann; Skytte, Jacob Lercke

2012-01-01

reflectance measurements can be used for more extensive validation and for gathering data that can be used to extend our current model such that it can also predict how the optical properties develop during fermentation or acidification of milk to yogurt. A well-established way of measuring optical properties...... prototyping of milk products such that it can also predict how the optical properties develop during gelation of milk to yogurt. The influence of the colloidal aggregation on the optical properties is described by the static structure factor. As our method is noninvasive, we can use our setup for monitoring...

RESEARCH ON THE TRENDS IN MILK PRODUCTION AND CONSUMPTION IN ROMANIA

Directory of Open Access Journals (Sweden)

Agatha POPESCU

2015-04-01

Full Text Available The purpose of the paper was to analyze the main trends in the milk and dairy products market in Romania in the period 2007-2012 and to set up the forecast for the 2013-2015 horizon, based on the empirical data provided by the National Institute of Statistics and Eurostat and using the fixed basis index, average change method, and comparison method. Milk production for consumption reached 210 thou tons in 2012 registering a descending trend. Despite that milk production decreased in the period 2007-2012, the production diversification applied by dairies supported the growth of dairy products output as follows: by 13.54 % for milk, by 3.45 % for sour cream, and by 13 % for butter. The forecast for the year 2015 provides that the production of dairy products will account for: 223,936.6 tons milk for consumption, 48,709.4 tons sour cream, 166,674.2 tons acidulated milk, 9,937.6 tons butter and 66,584.4 tons cheese. The development of milk processing imposes the improvement of production technologies, products quality, efficiency and competitiveness. Due to the unbalanced demand/offer ratio, after the elimination of milk quota, the Romanian milk and dairy products market will be invaded by foreign products.

Protein carbonylation sites in bovine raw milk and processed milk products.

Science.gov (United States)

Milkovska-Stamenova, Sanja; Mnatsakanyan, Ruzanna; Hoffmann, Ralf

2017-08-15

During thermal treatment of milk, proteins are oxidized, which may reduce the nutritional value of milk, abolish protein functions supporting human health, especially important for newborns, and yield potentially harmful products. The side chains of several amino acids can be oxidized to reactive carbonyls, which are often used to monitor oxidative stress in organisms. Here we mapped protein carbonylation sites in raw milk and different brands of pasteurized, ultra high temperature (UHT) treated milk, and infant formulas (IFs) after digesting the precipitated proteins with trypsin. Reactive carbonyls were derivatized with O-(biotinylcarbazoylmethyl)hydroxylamine to enrich the modified peptides by avidin-biotin affinity chromatography and analyze them by nanoRP-UPLC-ESI-MS. Overall, 53 unique carbonylated peptides (37 carbonylation sites, 15 proteins) were identified. Most carbonyls were derived from dicarbonyls (mainly glyoxal). The number of carbonylation sites increased with the harsher processing from raw milk (4) to pasteurized (16) and UHT milk (16) and to IF (24). Copyright © 2017 Elsevier Ltd. All rights reserved.

Technical efficiency in milk production in underdeveloped production environment of India*.

Science.gov (United States)

Bardhan, Dwaipayan; Sharma, Murari Lal

2013-12-01

The study was undertaken in Kumaon division of Uttarakhand state of India with the objective of estimating technical efficiency in milk production across different herd-size category households and factors influencing it. Total of 60 farm households having representation from different herd-size categories drawn from six randomly selected villages of plain and hilly regions of the division constituted the ultimate sampling units of the study. Stochastic frontier production function analysis was used to estimate the technical efficiency in milk production. Multivariate regression equations were fitted taking technical efficiency index as the regressand to identify the factors significantly influencing technical efficiency in milk production. The study revealed that variation in output across farms in the study area was due to difference in their technical efficiency levels. However, it was interesting to note that smallholder producers were more technically efficient in milk production than their larger counterparts, especially in the plains. Apart from herd size, intensity of market participation had significant and positive impact on technical efficiency in the plains. This provides definite indication that increasing the level of commercialization of dairy farms would have beneficial impact on their production efficiency.

Does milk increase mucus production?

Science.gov (United States)

Bartley, Jim; McGlashan, Susan Read

2010-04-01

Excessive milk consumption has a long association with increased respiratory tract mucus production and asthma. Such an association cannot be explained using a conventional allergic paradigm and there is limited medical evidence showing causality. In the human colon, beta-casomorphin-7 (beta-CM-7), an exorphin derived from the breakdown of A1 milk, stimulates mucus production from gut MUC5AC glands. In the presence of inflammation similar mucus overproduction from respiratory tract MUC5AC glands characterises many respiratory tract diseases. beta-CM-7 from the blood stream could stimulate the production and secretion of mucus production from these respiratory glands. Such a hypothesis could be tested in vitro using quantitative RT-PCR to show that the addition of beta-CM-7 into an incubation medium of respiratory goblet cells elicits an increase in MUC5AC mRNA and by identifying beta-CM-7 in the blood of asthmatic patients. This association may not necessarily be simply cause and effect as the person has to be consuming A1 milk, beta-CM-7 must pass into the systemic circulation and the tissues have to be actively inflamed. These prerequisites could explain why only a subgroup of the population, who have increased respiratory tract mucus production, find that many of their symptoms, including asthma, improve on a dairy elimination diet. (c) 2009 Elsevier Ltd. All rights reserved.

Potassium in milk and milk products

International Nuclear Information System (INIS)

Sombrito, E.Z.; Nuguid, Z.F.S.; Tangonan, M.C.

1989-01-01

The amount of potassium in imported processed milk was determined by gamma spectral analysis. The results show that the potassium content of diluted infant formula milk is closest to the reported mean concentration of potassium in human milk while other milk types have potassium values similar to the potassium content of cow milk. (Auth.). 2 figs., 5 refs

Milk: the new white gold? Milk production options for smallholder farmers in Southern Mali.

Science.gov (United States)

de Ridder, N; Sanogo, O M; Rufino, M C; van Keulen, H; Giller, K E

2015-07-01

Until the turn of the century, farmers in West Africa considered cotton to be the 'white gold' for their livelihoods. Large fluctuations in cotton prices have led farmers to innovate into other business including dairy. Yet the productivity of cows fed traditional diets is very poor, especially during the long dry season. This study combines earlier published results of farmer participatory experiments with simulation modelling to evaluate the lifetime productivity of cows under varying feeding strategies and the resulting economic performance at farm level. We compared the profitability of cotton production to the innovation of dairy. The results show that milk production of the West African Méré breed could be expanded if cows are supplemented and kept stall-fed during the dry season. This option seems to be profitable for better-off farmers, but whether dairy will replace (some of) the role of cotton as the white gold for these smallholder farmers will depend on the cross price elasticity of cotton and milk. Farmers may (partly) replace cotton production for fodder production to produce milk if the price of cotton remains poor (below US$0.35/kg) and the milk price relatively strong (higher than US$0.38/kg). Price ratios need to remain stable over several seasons given the investments required for a change in production strategy. Furthermore, farmers will only seize the opportunity to engage in dairy if marketing infrastructure and milk markets are further developed.

Milk production and chemical composition of milk of Ukrainian mountain Carpathian sheep in pasture period

OpenAIRE

CHOKAN T.

2011-01-01

The comparative analysis of the milk chemical composition depending on milk productivity of Ukrainian Mountain Carpathian sheep during the pasture period were studied. It was found changes of milk composition (increasing of protein content, fat, dry matter and nutritive value) with a decrease of milk yield in the end period of lactation.

Impact of automatic milking systems on dairy cattle producers' reports of milking labour management, milk production and milk quality.

Science.gov (United States)

Tse, C; Barkema, H W; DeVries, T J; Rushen, J; Pajor, E A

2018-04-04

Automatic milking systems (AMS), or milking robots, are becoming widely accepted as a milking technology that reduces labour and increases milk yield. However, reported amount of labour saved, changes in milk yield, and milk quality when transitioning to AMS vary widely. The purpose of this study was to document the impact of adopting AMS on farms with regards to reported changes in milking labour management, milk production, milk quality, and participation in dairy herd improvement (DHI) programmes. A survey was conducted across Canada over the phone, online, and in-person. In total, 530 AMS farms were contacted between May 2014 and the end of June 2015. A total of 217 AMS producers participated in the General Survey (Part 1), resulting in a 41% response rate, and 69 of the respondents completed the more detailed follow-up questions (Part 2). On average, after adopting AMS, the number of employees (full- and part-time non-family labour combined) decreased from 2.5 to 2.0, whereas time devoted to milking-related activities decreased by 62% (from 5.2 to 2.0 h/day). Median milking frequency was 3.0 milkings/day and robots were occupied on average 77% of the day. Producers went to fetch cows a median of 2 times/day, with a median of 3 fetch cows or 4% of the herd per robot/day. Farms had a median of 2.5 failed or incomplete milkings/robot per day. Producers reported an increase in milk yield, but little effect on milk quality. Mean milk yield on AMS farms was 32.6 kg/cow day. Median bulk tank somatic cell count was 180 000 cells/ml. Median milk fat on AMS farms was 4.0% and median milk protein was 3.3%. At the time of the survey, 67% of producers were current participants of a DHI programme. Half of the producers who were not DHI participants had stopped participation after adopting AMS. Overall, this study characterized impacts of adopting AMS and may be a useful guide for making this transition.

Application of ESL (Extended Shelf Life) Technology in Drinking Milk Production

OpenAIRE

ÜNVER, Naciye; ÇELİK, Şerafettin

2017-01-01

Nowadays pasteurization andUHT are the best known and most commonly used technologies in milk production.While products which have shorter shelf life and fresh taste are obtained byusing pasteurization, products which have longer shelf life but less desirabletaste are obtained by UHT technology. ESL technology is a new method which wasdeveloped to obtain a longer shelf life product than pasteurized milk andbetter sensory quality product than UHT milk. ESL milk includes technologiessuch as mic...

Production, composition, and oxidative stability of milk highly enriched in polyunsaturated fatty acids from dairy cows fed alfalfa protein concentrate or supplemental vitamin E.

Science.gov (United States)

Fauteux, M-C; Gervais, R; Rico, D E; Lebeuf, Y; Chouinard, P Y

2016-06-01

Given its elevated content of carotenoids, alfalfa protein concentrates (APC) have the potential to prevent oxidation of milk enriched in polyunsaturated fatty acids. The effects of feeding APC or supplemental vitamin E on production, composition, and oxidative stability of milk enriched in polyunsaturated fatty acids were evaluated using 6 lactating Holstein cows (224±18d in milk) in a replicated 3×3 Latin square (21-d periods, 14d for adaptation). Treatment diets contained (dry matter basis) (1) 9% soybean meal (control, CTL); (2) 9% soybean meal + 300 IU of vitamin E/kg (VitE treatment); or (3) 9% APC (APC treatment). Cows received a continuous abomasal infusion of 450g/d of linseed oil. As a result, milk fat content of cis-9,cis-12 18:2 increased from 1.08±0.13 to 3.9±0.40% (mean ± SD), whereas cis-9,cis-12,cis-15 18:3 increased from 0.40±0.04 to 14.27±1.81% during the experimental period compared with the pretrial period. Milk yield tended to be higher for APC (14.7kg/d) compared with CTL (13.4kg/d), and was greater than that for VitE (13.0kg/d). Protein yield was higher in cows fed APC (518g/d) compared with VitE (445g/d) but was not different from that in cows fed CTL (483g/d). These effects resulted in improved milk N efficiency in cows fed APC (26.1% of N intake secreted in milk) compared with CTL (23.0%) and VitE (22.9%). Feeding APC increased milk fat content of lutein (252μg/g) compared with CTL (204μg/g) and VitE (190μg/g). Milk fat content of vitamin E was higher for APC (34.5μg/g) compared with CTL (19.0μg/g) and tended to be lower than that with VitE (44.9μg/g). Redox potential of fresh milk from cows fed APC (152mV) was similar to that of VitE (144mV), but lower than that of CTL (189mV). Treatments had no effect on fresh milk contents of dissolved oxygen (8.1±1.5mg/L), and conjugated diene hydroperoxides (2.7±0.5mmol/L). The concentrations of volatile lipid oxidation products (propanal, hexanal, hept-cis-4-enal, 1-octen-3-one) tended

Oxidative stability of mayonnaise and milk drink produced with structured lipids based on fish oil and caprylic acid

DEFF Research Database (Denmark)

Timm Heinrich, Maike; Xu, Xuebing; Nielsen, Nina Skall

2004-01-01

The oxidative stabilities of traditional fish oil (FO), randomized lipids (RFO), or specific structured lipids (SFO) produced from fish oil were compared when incorporated into either milk drink or mayonnaise. Furthermore, the effect of adding the potential antioxidants EDTA (240 mg...... not be ascribed to a single factor, but was most likely influenced by the structure of the lipids and differences in the processes used to produce and purify the lipids. In milk drinks based on SFO, EDTA slightly reduced oxidation, while lactoferrin did not exert a distinct antioxidative effect....../kg) or lactoferrin (1000 mg/kg) to the milk drink based on SFO was investigated. The lipid type significantly affected the oxidative stability of both mayonnaises and milk drinks: The oxidative stability decreased in the order RFO>FO>SFO. The reduced oxidative stability in the SFO food emulsions could...

Issue Relating to The Production and Sale of Milk Products to SC Helvetika Milk SRL Pecica, Arad County

Directory of Open Access Journals (Sweden)

Iuliana Ioana Merce

2014-10-01

Full Text Available Food quality and human health influences contemporary life. Today more than ever, quality products to be safe in terms of food to meet the needs and innocuity became major values ​​for all producers, processors, distributors, especially for food consumers who are becoming more aware that their health depends on the quality of the food they consume. The paper recently a case study in a Romanian company in the dairy industry and the manufacture of dairy products, and all commercial operations the object of transaction milk and milk products, a small company that combines managed but we consider traditionalism ( the products we offer to the market modernism ( European requirements, quick marketing, producer - client relationship etc. This paper analyzes the emergence and development aspects of the company, implementing and upgrading production technology, issues related to the introduction of quality management, promotion and sale of products, customer relations, etc. We believe that SC HELVETICA MILK SRL, the constant concern of food safety, raw material procurement stage till marketing - customer satisfaction by offering quality products and thereby ensure customer loyalty. In conclusion, we believe the company is a successful example of business succces Romanian food industry.

Genetic value of herd life adjusted for milk production.

Science.gov (United States)

Allaire, F R; Gibson, J P

1992-05-01

Cow herd life adjusted for lactational milk production was investigated as a genetic trait in the breeding objective. Under a simple model, the relative economic weight of milk to adjusted herd life on a per genetic standard deviation basis was equal to CVY/dCVL where CVY and CVL are the genetic coefficients of variation of milk production and adjusted herd life, respectively, and d is the depreciation per year per cow divided by the total fixed costs per year per cow. The relative economic value of milk to adjusted herd life at the prices and parameters for North America was about 3.2. An increase of 100-kg milk was equivalent to 2.2 mo of adjusted herd life. Three to 7% lower economic gain is expected when only improved milk production is sought compared with a breeding objective that included both production and adjusted herd life for relative value changed +/- 20%. A favorable economic gain to cost ratio probably exists for herd life used as a genetic trait to supplement milk in the breeding objective. Cow survival records are inexpensive, and herd life evaluations from such records may not extend the generation interval when such an evaluation is used in bull sire selection.

Awassi sheep reproduction and milk production: review.

Science.gov (United States)

Talafha, Abdelsalam Q; Ababneh, Mohammed M

2011-10-01

Awassi is the local breed of sheep in Jordan and is the most important breed in the semi-arid regions of the near east countries. Awassi ram and ewe lambs reach puberty at around 8 and 9 months of age, respectively. The breeding season of Awassi ewes starts as early as April and lasts through September. After puberty, Awassi rams are sexually active throughout the year. The normal estrous cycle in Awassi ewes is 15-20 days (average 17 days). Estrus ranges from 16-59 h (average 29 h) during the breeding season. The reproductive performance of unimproved Awassi sheep has been low while improved Awassi has the highest fertility and milk production and are the heaviest among all Awassi populations. The gestation length varies from 149 to 155 days (average 152 days). Hormones that are commonly used for induction and synchronization of estrus in Awassi ewes include progestins, gonadotropins and PGF2α. An Awassi ewe produces 40-60 and 70-80 kg of milk per 150-day lactation period under traditional and improved production systems, respectively, in addition to the suckled milk left for lambs until weaning. The improved Awassi has the highest milk production among all Awassi populations and may reach 506 L over 214-day lactation period. The objective of this review is to summarize the reproductive pattern and milk production of Awassi sheep in the Middle East region.

Dairy Herd Management Types Assessed from Indicators of Health, Reproduction, Replacement Milk Production

DEFF Research Database (Denmark)

Enevoldsen, Carsten; Hindhede, Jens; Kristensen, T.

1996-01-01

Variables related to health, reproduction, replacement milk production in 111 Danish dairy herds were studied with factor analysis. The objectives were to identify management types and to assess the relevance of those types for herd milk production. Median herd size and total milk production were...... 59 cows and 7100 kg of energy-corrected milk, respectively. Based on cow data, 22 herd variables were defined. A factor analysis identified 10 first-order factors and 5 second-order factors. The latter factors were valid indicators of replacement intensity, variability of milk production, potential...... for peak milk production, disease a complex pattern related to herd size and age, cow size live cattle sales. The potential for peak milk production, replacement intensity variability of milk production were strong predictors of herd milk production. Interactions with herd size were important. The derived...

Immunofluorescence detection of milk protein in meat products

Directory of Open Access Journals (Sweden)

Michaela Petrášová

2015-05-01

Full Text Available Nowadays there are various vegetable protein additives intended for the manufacture of meat products in the food industry. These ingredients include both, plant-origin as well as animal-origin proteins. The most common vegetable additives include various types of flour, starch, fiber and plant protein. Among animal proteins, the most commonly used are plasma, collagen or milk protein. Milk protein is added to meat products due to its functional properties, such as emulsifying fats, improving the holding capacity of meat, improving juiciness, gel-forming capacity and affecting the taste of the product. Usage of these proteins, however, is currently limited by the effective legislation, not only in order to prevent consumer deception, but also because of their potential impact on consumers' health of. Thus, this issue has received considerable attention not only in the Czech Republic, but also globally. The main risk is the impossibility of selecting a suitable foodstuff for individuals with potential allergic reactions. The only option for allergic consumers to protect themselves is to strictly exclude the given allergen from their diet. Although the number of studies dealing with the reduction or loss of allergenicity is increasing, yet these practices are not common. Most of the population suffering from food allergies is thus still dependent on strict exclusion of foodstuffs causing adverse allergic reactions from their diet. Detection of allergens in foodstuffs is unfortunately quite difficult due to the fact that they occur in trace amounts and are often masked by different parts of the foodstuff. This research dealt with the detection of milk protein in meat products purchased in the market network of the Czech Republic, whereas declaration given by the manufacturer on the packaging for the small meat products purchased from the market was used to verify the detection of milk protein by the immunofluorescence method. 20 products were

Impact of Climate change on Milk production of Murrah buffaloes

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A. Ashutosh

2010-02-01

Full Text Available Global warming is likely to impact productivity of buffaloes due to their sensitivity to temperature changes. Air temperature, humidity, wind velocity and solar radiation are the main climate variables that affect buffalo production in tropical climate. In the present study sensitivity of lactating Murrah buffaloes to sudden temperature (Tmax, Tmin change and THI have been analyzed from milk production and climatic records (1994-2004 of Karnal. Algorithms were developed and validated on lactating buffaloes during 2005-2006 at the Institute. A sudden change (rise or fall in Maximum/Minimum temperature during summer and winter was observed to affect milk production. The decline in minimum temperature (>3°C during winter and increase (>4°C during summer than normal were observed to negatively impact milk production upto 30% on the next or subsequent days after extreme event. The return to normal milk production depended on severity and time period of thermal stress/ event occurrence. The R² was very low for cool period observed during Feb- April/Sept-Nov and actual effect on milk production was minimum. This indicated that low THI had a relatively small effect on milk production performance. The lactation period of animals are shortened during extreme summer when THI were more than 80 and reproductive functions were also adversely affected. Thermal stressed buffaloes did not exhibit estrus or exhibited estrus for short period. The potential direct effects of possible climate change and global warming on summer season milk production of Murrah buffaloes were evaluated using widely known global circulation model UKMO to represent possible scenarios of future climate. Both milk production and reproductive functions of Murrah buffaloes are likely to be affected due to warming effects.

Lactose hydrolysis potential and thermal stability of commercial β-galactosidase in UHT and skimmed milk

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Alessandra BOSSO

2016-03-01

Full Text Available Abstract The commercial enzyme (E.C. = 3.2.1.23 from Kluyveromyces lactis (liquid and Aspergillus oryzae(lyophilized was investigated for its hydrolysis potential in lactose substrate, UHT milk, and skimmed milk at different concentrations (0.7; 1.0 and 1.5%, pH values (5.0; 6.0; 6.5 and 7.0, and temperature (30; 35; 40 and 55 ºC. High hydrolysis rates were observed for the enzyme from K. lactis at pH 7.0 and 40 ºC, and from A. oryzae at pH 5.0 and 55 ºC. The enzyme from K. lactis showed significantly higher hydrolysis rates when compared to A. oryzae. The effect of temperature and β-galactosidase concentration on the lactose hydrolysis in UHT milk was higher than in skimmed milk, for all temperatures tested. With respect to the thermal stability, a decrease in hydrolysis rate was observed at pH 6.0 at 35 ºC for K. lactisenzyme, and at pH 6.0 at 55 ºC for the enzyme from A. oryzae. This study investigate the hydrolysis of β-galactosidase in UHT and skimmed milk. The knowledge about the characteristics of the β-galactosidase fromK. lactis and A. oryzae enables to use it most efficiently to control the enzyme concentration, temperature, and pH in many industrial processes and product formulations.

Associations between high prepregnancy body mass index, breast-milk expression, and breast-milk production and feeding.

Science.gov (United States)

Leonard, Stephanie A; Labiner-Wolfe, Judith; Geraghty, Sheela R; Rasmussen, Kathleen M

2011-03-01

Breast-milk expression is widely practiced by American mothers, but little is known about who expresses milk, how expression affects breastfeeding, or whether overweight or obese women, who have less breastfeeding success than do normal-weight women, express milk differently. We investigated 1) whether breast-milk expression behavior differed by body mass index (BMI; in kg/m(2)) category and 2) whether the different breastfeeding behaviors of overweight (BMI: ≥25 and obese (BMI: ≥30) women resulted in different breastfeeding outcomes. The subjects (n = 2288) provided information on BMI and breast-milk production, feeding, and expression in mail-in questionnaires as part of the Infant Feeding Practices Study II. Longitudinal and cross-sectional data were analyzed by using regression procedures adjusted for confounding. Women of different BMI categories overall did not differ in whether, when, or why they expressed breast milk. Before 2 mo postpartum, however, obese women were more likely (P = 0.04, unadjusted) to try milk expression and were less likely (P = 0.01, unadjusted) to express milk successfully. In addition, overweight or obesity was associated (P milk production only in women who never expressed milk. In overweight or obese women, those who ever expressed milk had longer durations of breastfeeding (P milk. Breast-milk expression behaviors may differ by maternal BMI category only in the early postpartum period. In addition, breast-milk expression may reduce differences between BMI categories in the duration of breastfeeding and support longer durations of breastfeeding.

Profitability indicators of milk production cost center in intensive systems of production

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Glauber dos Santos

2012-01-01

Full Text Available The objective was to estimate some profitability indicators of dairy cost center farms with a high volume of daily production in feedlot. The Intended was also to identify the components that had the greatest influence on the operational cost. We used data from three milk systems production, with the origin of the purebred Holsteins. It was considered as a milk cost center production all expenses related in lactating and dry cows. The methodology used total cost and operating cost in profitability analysis. A production system, by presenting gross margin, net positive result, was able to produce short, medium and long term. Another production system had a positive gross margin and net, with conditions to survive in the short and medium term. Finally, the third system of production has shown a negative gross margin presenting decapitalizing and entering into debt, as revenues were not enough to pay operating expenses even effective. The component items of the effective operational cost that exercised higher “impact” cost and income from milk were, in decreasing order, the feeding, labor, miscellaneous expenses, sanitation, energy, milking, reproduction, equipment rental, BST and taxes.

Quality of Milk for Cheese Production on Registered Agricultural Holdings in Vojvodina

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Popović Vranješ Anka

2017-12-01

Full Text Available Currently, milk producers in Vojvodina on registered agricultural holdings (RAHs have great experience and knowledge in managing their farms, including primary production, processing and sales. However, for a smaller number of manufacturers, there is still room for organizational and technological improvement of production. Nowadays, goat breeding is a very important part of sustainable production, rural development, and represents a very important part of rural development and employment of people. The course of goat breeding in our country is milk-meat, where milk is usually a priority. For the successful production of cheese, the quality of raw milk plays a critical role. It affects the quality of cheese in terms of a chemical composition, microbiological quality, the presence of chemical residues and organoleptic properties. Cheese is mostly made from cow, goat and sheep milk. The valuable components of milk are proteins and fats. These can also be defined as parameters of utilization, since they indicate how much cheese can be obtained from milk. On average, cow milk contains 3.64% fat, 3.22% protein, and 8.52% non-fat dry matter (NFDM. Higher differences in milk fat content (minimum 3.25%, maximum 4.36% were found in milk from RAHs. Recently, the production of milk with higher fat content has become important, since in Serbian milk there is not enough milk fat, so some processors are obliged to import it in the form of butter and cream. In addition to the chemical composition, the microbiological quality of milk is important to maintain successful cheese production. Regarding our findings, the standard plate count (SPC and the somatic cell count (SCC in samples from most RAHs did not exceed the values specified in Regulation (EC 853/2004. Moreover, goat and sheep milk was in agreement with the technological quality of milk for cheese production, in terms of chemical composition.

The radioactive contamination of milk and milk products due to the Chernobyl reactor accident

International Nuclear Information System (INIS)

Wiechen, A.

1987-01-01

The situation in the area around the town of Kiel in a given period of time is taken as the example to explain the radioactive contamination of milk and milk products due to the Chernobyl fallout. The measured data reported refer to the nuclides I-131 and Cs-137 in milk, and are compared with data on the I-131 and Cs-137 activity measured in raw milk collected in southern Bavaria, and in other Lands of the F.R.G. (DG) [de

Transfer of 226Ra, 85Sr and 137Cs from milk to milk products

International Nuclear Information System (INIS)

Al-Masri, M.S.; Nashawati, A.; Amin, Y.; Al-Akel, B.

2006-01-01

Transfer of 226 Ra, 85 Sr and 137 Cs from cow and sheep milk to various Syrian dairy products has been evaluated. Dairy products include Kashkivan cheese, braided cheese, Haloom cheese, Sircassian cheese, liquid cheese, native cheese, cottage, thick yogurt, butter and milk cream. The results showed that the percentage of 226 Ra, 85 Sr and 137 Cs transferred from cow milk to milk cream (P t = food processing retention factor x processing efficiency x 100%) has reached 32%, 16% and 7%, respectively. Butter and liquid cheese were found to have the lowest percentage of transferred 226 Ra, 85 Sr and 137 Cs. Most of the obtained P t values of the studied radionuclides in thick yogurt were relatively low in spite of the high processing efficiencies of thick yogurt. Moreover, the transfer, P t , of the studied radionuclides from cow milk to the prepared cheese was higher than those values determined for sheep milk. This is due to differences in chemical compositions of each type of milk. On the other hand, the treatment of Native cheese, most commonly consumed cheese in Syria, with different concentrations of NaCl solutions showed that 137 Cs was completely removed from cheese soaking in 5% NaCl solution (soaking time of 48 hours), while 40% of 226 Ra and 80% of 85 Sr were also decontaminated using 0-2.5% NaCl solutions and soaking time of 48 hours. Based on the obtained results, industrialization processes of the dairy products that resulted the removal of radionuclides have been identified. (author)

Enterotoxigenic coagulase positive Staphylococcus in milk and milk products, lben and jben, in northern Morocco.

Science.gov (United States)

Bendahou, Abdrezzak; Abid, Mohammed; Bouteldoun, Nadine; Catelejine, Dierick; Lebbadi, Mariam

2009-04-30

The aim of this research was to determine the prevalence of enterotoxin genes (sea-seo) in Coagulase Positive Staphylococcus (CPS) isolated from unpasteurized milk and milk products. These results were compared with the results obtained by using the detection kit SET-RPLA for the specific detection of staphylococcal enterotoxins (SEA-SED). Eighty-one samples of milk and milk products were analyzed for the presence of Staphylococcus strains. Forty-six coagulase positive Staphylococcus isolates were tested for the production of staphylococcal enterotoxins (SEA-SED) by using the reversed passive latex agglutination method. The strains were also tested for the presence of se genes (sea-seo) by polymerase chain reaction. One or more classical enterotoxin products (SEA-SED) were observed in 39% of the strains tested, while se genes were detected in 56.5%. SEA and sea were most commonly detected. For newly discovered se genes among CPS isolates tested in this study, except the seh gene which was revealed in four isolates (8.7 %), none of the strains harbored any of the other se genes (see, seg, sei, sej, sek, sel, sem, seo and sen). The finding of a pathogen such as staphylococci-producing SEs and containing se genes in milk and milk products in northern Morocco may indicate a problem for public health in this region. The presence of enterotoxigenic strains in food does not always necessarily mean that the toxin will be produced. For that reason, the combination of both methods (RPLA and PCR) is a guarantee for success in diagnostic analysis tests.

Production and quality evaluation of probiotic soy milk | Onyibe ...

African Journals Online (AJOL)

Soy milk is produced from a protein rich legume with high nutritional value. Adding probiotic agent(s) to soy milk increases its health value. In this study, soy milk and probiotic soy milk samples were produced, their qualities evaluated and shelf life at different temperatures of storage monitored. Products were of good taste ...

A field study on the effects of dietary monensin on milk production and milk composition in dairy cows

Science.gov (United States)

Dubuc, Jocelyn; DuTremblay, Denis; Baril, Jean; Bagg, Randy; Brodeur, Marcel; Duffield, Todd; DesCôteaux, Luc

2010-01-01

The objectives of this study were to quantify the effect of 16 ppm of dietary monensin on milk production and composition of dairy cows, and to investigate factors having a potential impact on this effect. Data were generated from a total of 3577 Holstein dairy cows (47 herds) in Quebec enrolled in a herd-level, randomized clinical trial investigating the effects of monensin supplementation. Milk production and composition data were collected from monthly dairy herd improvement (DHI) testing. Monensin increased milk production by 0.9 kg/cow/d in cows under 150 days in milk (DIM) (P < 0.05). Monensin decreased milk fat percentage by 0.18 percentage points during the whole lactation (P < 0.05). This decreasing effect was larger for component-fed cows (P < 0.05) and for cows being fed low levels of dietary physically effective particles (P < 0.05) when compared respectively to cows fed total mixed ration and cows fed high levels of dietary physically effective particles. The results of this study suggest that monensin influences milk production and milk composition of dairy cows, and that diet composition and feeding system influence those effects. PMID:20592825

Characterization of milk proteins-lutein complexes and the impact on lutein chemical stability.

Science.gov (United States)

Yi, Jiang; Fan, Yuting; Yokoyama, Wallace; Zhang, Yuzhu; Zhao, Liqing

2016-06-01

In this study, the interaction of WPI (whey protein isolate) and SC (sodium caseinate) with hydrophobic lutein was investigated through UV-vis spectroscopy and circular dichroism (CD) as well as fluorescence. The effects on lutein's chemical stability were also examined. The decrease of turbidity of lutein suggested that lutein's aqueous solubility was improved after binding with milk proteins. CD analysis indicated lutein had little impact on the secondary structures of both proteins. Different preparation methods have significant impacts on the binding constant. Fluorescence results indicated that WPI and SC interact with lutein by hydrophobic contacts. Milk proteins have protective effects on lutein against oxidation and decomposition, and SC showed better capability in protecting lutein from oxidation than WPI during 16 days storage. The lutein's chemical stability was increased with increasing of proteins concentration. The results indicated that milk proteins may act as effective carriers for lipophilic nutraceuticals. Copyright © 2016 Elsevier Ltd. All rights reserved.

Radionuclides accumulation in milk and its products

International Nuclear Information System (INIS)

Marmuleva, N.I.; Barinov, E.Y.; Petukhov, V.L.

2003-01-01

The problem of radioactive pollution is extremely urgent in Russia in connection with presence of territories polluted by radionuclides on places of nuclear tests, in zones around the enterprises on production, processing and storage of radioactive materials, and also in areas of emergency pollution (Barakhtin, 2001). The aim of our investigation was a determination of the levels of the main radioactive elements - 137 Cs and 90 Sr in diary products. 363 samples of milk, dry milk, butter, cheese and yogurt from Novosibirsk region were examined. 137 Cs level was 3.7 to 9.2 times higher than 90 Sr one in milk, cheese and yogurt. At the same time the level of these radio-nuclides in butter was identical (8.03 Bk/kg). (authors)

Investigation of viscosity of whole hydrolyze sweetened condensed milk

Directory of Open Access Journals (Sweden)

O. Kalinina

2015-05-01

Full Text Available Introduction. Рaper is aimed at developing of low-lactose (hydrolyzed sweetened condensed milk products technology for lactose intolerant people and for the whole population. Materials and methods: Rheological characteristics were determined on a Reotest device by the 2 nd method of viscometry Results and discussion. Reasonability of ß-galactosidase use for milk lactose hydrolyze during the production of canned products with sugar was proved in the previous works. This technology gives possibility to increase the quality of condensed canned foods, to reduce sugar concentration till 50 %, to increase dietary properties. Due to the reducing of saccharose mass part till 22 and 31 % the products had a liquid consistency that’s why was a necessity to increase the viscosity properties of condensed products. One of method to increase the product viscosity is inoculation of stabilization systems. Reasonability of the usage of stabilization system Bivicioc 1L was proved. The researches of viscosity determination in whole hydrolyzed sweetened condensed milk were shown in the work. Relations of viscosity of whole hydrolyzed condensed milk to the deformation rate were presented. Conclusions Viscosity indices of experimental samples in the fresh produced products and during storage are determined and justified.

The Production of Goat Milk under Organic Requests

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Roger Stan

2011-10-01

Full Text Available Organic farming has turned into a very important subject who consists in a food production label and it has become very popular. That is because, especially in the EU the majority of the dairy goat farms want or have already applied the organic farming in order to benefit not only from the good price of milk but also from the given positive image. The main issue of this study is the high production of goat milk using organic farming under specific regulations. Therefore, the organic farming is based on a safe environment, 100% organic feedstuffs, healthy animals (by prevention of diseases, natural mating, reduced stress in animal rearing, modern stables and milking equipment. A few feeding rations were established to improve the quantity and quality of goat milk.

Calcium absorbability from milk products, an imitation milk, and calcium carbonate

International Nuclear Information System (INIS)

Recker, R.R.; Bammi, A.; Barger-Lux, M.J.; Heaney, R.P.

1988-01-01

Whole milk, chocolate milk, yogurt, imitation milk (prepared from dairy and nondairy products), cheese, and calcium carbonate were labeled with 45 Ca and administered as a series of test meals to 10 healthy postmenopausal women. Carrier Ca content of the test meals was held constant at 250 mg and subjects fasted before each meal. The absorbability of Ca from the six sources was compared by measuring fractional absorption by the double isotope method. The mean absorption values for all six sources were tightly clustered between 21 and 26% and none was significantly different from the others using one-way analysis of variance. We conclude that none of the sources was significantly superior or inferior to the others

Preference for goat meat and milk products consumption in Bauchi ...

African Journals Online (AJOL)

Very few people were involved in the consumption of goat milk and milk products, with the highest percentage coming from respondents who consume goat milk only on certain occasions. In general, the study indicated that goat meat is well cherished, while milk from goats is unpopular in the state. Since goat milk is known ...

A 100-Year Review: The production of fluid (market) milk.

Science.gov (United States)

Barbano, David M

2017-12-01

During the first 100 years of the Journal of Dairy Science, dairy foods and dairy production dairy scientists have partnered to publish new data and research results that have fostered the development of new knowledge. This knowledge has been the underpinning of both the commercial development of the fluid milk processing industry and regulations and marketing policies for the benefit of dairy farmers, processors, and consumers. During the first 50 years, most of the focus was on producing and delivering high-quality raw milk to factories and improving the shelf life of pasteurized fluid milk. During the second 50 years, raw milk quality was further improved through the use of milk quality payment incentives. Due to changing demographics and lifestyle, whole fluid milk consumption declined and processing technologies were developed to increase the range of fluid milk products (skim and low-fat milks, flavored milks, lactose-reduced milk, long-shelf-life milks, and milks with higher protein and calcium contents) offered to the consumer. In addition, technology to produce specialty high-protein sports beverages was developed, which expanded the milk-based beverage offerings to the consumer. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Influence of Electrical Conductivity, Days in Milk and Parity on Milk Production and Chemical Composition

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Radu Ionel Neamț

2016-10-01

Full Text Available The aim of study was to assess milk production and chemical composition during the first 100 days of lactation, under the influence of electrical conductivity, parity and days in milk. Study was conducted at Research and Development Station for Bovine Arad, on 66 Romanian Spotted cows (20 primiparous, 46 multiparous. Significantly higher values (p≤0.017 of electrical conductivity were recorded for primiparous (10.15±0.09 mS/cm compared with multiparous (8.79±0.15 mS/cm. During the first 30 DIM electrical conductivity was higher (9.7±0.12 mS/cm than for 31 to 60 DIM (9.04±0.12 mS/cm; p≤0.001 and for 61 to 100 DIM (8.17±0.11 mS/cm, p≤0.001. Multifactorial regression model applied highlights significant influence of month of calving (p≤0.001 and DIM (p≤0.034 on the electrical conductivity, while parity had no influence (p>0.36. Medium and negative correlations were calculated between electrical conductivity and some chemical components (fat R=-0.15, protein R=-0.13, while to milk production correlation was positive (R=0.12. No significant correlations were obtained according to lactose content (R=-0.013. Dynamics of milk production and chemical composition have been significantly influenced by month of calving (p≤0.001, DIM (p≤0.001 and parity (p≤0.002. This study found no significant influence of milk electrical conductivity on milk production or chemical composition (p>0.59.

Effect of supplementary glycerin on milk composition and heat stability in dairy goats

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Deela Thoh

2017-12-01

Full Text Available Objective This experiment was studied the effects of various levels of crude glycerin (CG in dairy goat diet on daily intake, milk yield, milk composition, some physical properties and some quality changes of goat milk after sterilization. Methods Twelve 75% Saanen dairy goats (body weight = 49±3 kg; days in milk = 60±12 d were randomly assigned in a completely randomized design to evaluate the effects of three experimental diets consisting of 0%, 5%, and 10% CG (dry matter basis which were formulated to meet or exceed the nutrient requirements of goats. Experimental dairy goats were evaluated for feed and milk yield. Milk samples were analyzed for their composition, including fatty acids, casein profile, fat globule size, and color, and were sterilized to evaluate milk heat stability. Results There were no significant differences between 0% and 5% CG treatments infeed. Increasing CG supplementation from 0% to 5% increased milk yield from 2.38±0.12 to 2.64±0.23 kg/goat/d. In addition, milk samples from 5% CG treatment had the highest total solids, fat content and lactose content, and largest fat globule size. Increasing CG to 10% resulted in a decrease in milk fat. After sterilizing at 116°C, F0 = 3 min, goat milk samples from 5% CG treatment had slightly higher sediment content and comparatively higher degree of browning. Conclusion Considering milk yield, milk fat content and quality of sterilized milk, 5% CG supplementation in a total mixed ration has a potential for implementation in dairy goats.

Detection of relevant amounts of cow's milk protein in non-pre-packed bakery products sold as cow's milk-free.

Science.gov (United States)

Trendelenburg, V; Enzian, N; Bellach, J; Schnadt, S; Niggemann, B; Beyer, K

2015-05-01

Currently, there is no mandatory labelling of allergens for non-pre-packed foods in the EU. Therefore, consumers with food allergy rely on voluntary information provided by the staff. The aim of this study was to characterize allergic reactions to non-pre-packed foods and to investigate whether staff in bakery shops were able to give advice regarding a safe product choice. Questionnaires were sent to 200 parents of children with a food allergy. Staff of 50 bakery shops were interviewed regarding selling non-pre-packed foods to food-allergic customers. Bakery products being recommended as 'cow's milk-free' were bought, and cow's milk protein levels were measured using ELISA. A total of 104 of 200 questionnaires were returned. 25% of the children experienced an allergic reaction due to a non-pre-packed food from bakery shops and 20% from ice cream parlours. Sixty percent of the bakery staff reported serving food-allergic customers at least once a month, 24% once a week. Eighty four percent of the staff felt able to advise food-allergic consumers regarding a safe product choice. Seventy three 'cow's milk-free' products were sold in 44 bakery shops. Cow's milk could be detected in 43% of the bakery products, 21% contained >3 mg cow's milk protein per serving. Staff in bakery shops felt confident about advising customers with food allergy. However, cow's milk was detectable in almost half of bakery products being sold as 'cow's milk-free'. Every fifth product contained quantities of cow's milk exceeding an amount where approximately 10% of cow's milk-allergic children will show clinical relevant symptoms. © 2015 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.

Radionuclides accumulation in milk and its products

Energy Technology Data Exchange (ETDEWEB)

Marmuleva, N.I.; Barinov, E.Y.; Petukhov, V.L. [Novosibirsk State Agrarian University (Russian Federation)

2003-05-01

The problem of radioactive pollution is extremely urgent in Russia in connection with presence of territories polluted by radionuclides on places of nuclear tests, in zones around the enterprises on production, processing and storage of radioactive materials, and also in areas of emergency pollution (Barakhtin, 2001). The aim of our investigation was a determination of the levels of the main radioactive elements - {sup 137}Cs and {sup 90}Sr in diary products. 363 samples of milk, dry milk, butter, cheese and yogurt from Novosibirsk region were examined. {sup 137}Cs level was 3.7 to 9.2 times higher than {sup 90}Sr one in milk, cheese and yogurt. At the same time the level of these radio-nuclides in butter was identical (8.03 Bk/kg). (authors)

Identification and antibiogram pattern of Bacillus cereus from the milk and milk products in and around Jammu region

Science.gov (United States)

Yusuf, Umar; Kotwal, S. K.; Gupta, Sanjolly; Ahmed, Touqeer

2018-01-01

Aim: The aims of the present study were to assess the prevalence, identification, and antibiogram pattern of Bacillus cereus from 215 samples of different milk and milk products in and around Jammu region. Materials and Methods: In the present study, 215 samples of milk, rasgulla, burfi, rasmalai, kalaari, paneer, ice cream, and pastry were collected and analyzed for the isolation of the B. cereus using PEMBA, and antibiogram pattern was observed for all the milk and milk products. Results: B. cereus was detected in 61/215 samples with an overall prevalence of 28.37%. Biotyping revealed predominantly 5, 7, and 2 biotypes in raw milk. Burfi and ice cream revealed 2, 3, 5, and 7 biotypes. Rasgulla had 2, 3, and 5 biotypes; paneer and rasmalai had biotypes 2 and 5, while kalaari revealed biotype 5. Antibiogram pattern revealed that isolates were highly sensitive to gentamicin (100%), intermediate to ampicillin (40.98%), tetracycline (31.14%), erythromycin (29.50%), and amoxicillin (26.22%), and high resistance against penicillin G (100%). Adulteration of starch was detected in 16.66 % raw milk samples. All starch positive samples were positive for B. cereus. However, 12 starch negative samples also yielded B. cereus. Conclusion: From this study, it was concluded that highest prevalence of B. cereus was found in ice cream. Several isolates of B. cereus showed toxigenic activity, so the presence of B. cereus in milk and milk products may be of public health hazard. The antibiogram pattern of B. cereus isolates showed sensitivity to gentamicin, ciprofloxacin, chloramphenicol, streptomycin, and resistance to penicillin-G and cephalexin. The presence of B. cereus in milk and milk products showed a strong association besides establishing the fact that starch adulteration can be indicative of the presence of B. cereus. PMID:29657402

Donkey milk production: state of the art

Directory of Open Access Journals (Sweden)

Silvia Vincenzetti

2010-01-01

Full Text Available Milk is one of the most common causes of food allergies among children under one year of age. No specific therapy exists for this allergy, and thus the only feasible response is to avoid assumption of milk and derived products. Studies conducted on the serum of children with hypersensi- tivity to milk have shown that caseins are the proteins with the greater allergenic potential. However, in some cases, children have also shown hypersensitivity to the β-lactoglobulines and to the α-lactal- bumins. When food intolerance is diagnosed in an infant, it is often necessary to impose a period of total parenteral feeding, followed by breast feeding, considered the most correct method of re-feeding. When human milk can not be given, alternative food sources must be sought. Clinical studies have demonstrated that donkey milk could substitute breast feeding in infants affected by severe Ig-E me- diated milk allergies. In these subjects, donkey milk is not only useful, but also safer than other types of milk. In fact donkey milk composition in lipids (high levels of linoleic and linolenic acid and pro- teins (low caseins content is very close to human milk. Lysozyme content in donkey milk resulted to be very high (mean value 1.0 mg/ml if compared to bovine (traces, caprine (traces and human milk. The high lysozyme content of donkey milk may be responsible of the low bacterial count reported in literature and also makes this milk suitable to prevent intestine infections to infants. Among seropro- teins, β-lactoglobulin and α-lactalbumin content in donkey milk was respectively 3.75 and 1.80 mg/ml and remained substancially the same during the different stages of lactation.

A Qualitative Investigation of Adults' Perceived Benefits, Barriers and Strategies for Consuming Milk and Milk Products

Science.gov (United States)

Jung, Mary E.; Mistry, Chetan; Bourne, Jessica E.; Perrier, Marie-Josee; Martin Ginis, Kathleen A.; Latimer-Cheung, Amy E.

2015-01-01

Objective: Milk and milk products provide important nutrients and have been associated with numerous health benefits in addition to bone health, including a healthy weight and a reduction of risk for certain conditions such as type 2 diabetes, hypertension, cardiovascular disease and colorectal cancer. Nonetheless, consumption of milk and milk…

Considerations on Cattle Stock and Cow Fresh Milk Production in the EU Countries

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Agatha Popescu

2011-10-01

Full Text Available The paper aimed to analyze the evolution of cattle stock and cow milk production in order to point out the main trends and differences between the EU-27 member states in the period 2004-2008. The data collected from FAO Stat, 2010 have been processed calculating the fixed basis index, average annual rhythm index and also the share of each EU state in cow milk production at the EU and world level.The main trends in the EU concerning cow milk sector are the continuous decrease in cattle stock, the increase of cow milk yield under the conditions of keeping a constant milk production and also milk production per capita. In 2008, the EU-27 was raising 90,478 thou cattle, and produced 149,388 thou tons cow fresh milk. The EU -27 is placed on the 5th position for number of cattle and on the 1st position for cow milk production, producing 25.8 % of world production. The largest milk producers in the EU-27 are Germany, France, United Kingdom, Poland, Netherlands, Italy, Spain, Ireland, Romania and Denmark, whose contribution to the EU productions is 82.82 %.

Oxidative stability of structured lipids containing C18:0, C18:1, C18:2, C18:3 or CLA in sn 2-position - as bulk lipids and in milk drinks

DEFF Research Database (Denmark)

Timm Heinrich, Maike; Nielsen, Nina Skall; Xu, Xuebing

2004-01-01

In this study, we compared the oxidative stability of a specific structured lipid (SL) containing conjugated linoleic acid (CLA) in the sn2-position with SL containing other C18 fatty acids of different degree of unsaturation (stearic, oleic, linoleic or linolenic acid). SL was produced...... by enzymatic interesterification with caprylic acid. Oxidative stability was compared in the five lipids themselves and in milk drinks containing 5% of the different SL. During storage, samples were taken for chemical and physical analyses. Moreover, sensory assessments were performed on milk drinks....... The oxidative stability of our SL was very different when comparing (a) bulk lipids and milk drink and (b) the five different batches of each product. SL based on oleic acid was the most unstable as bulk lipid, while SL based on linoleic acid was the most unstable in milk drink. SL based on CLA was the second...

Milk consumption does not lead to mucus production or occurrence of asthma.

Science.gov (United States)

Wüthrich, Brunello; Schmid, Alexandra; Walther, Barbara; Sieber, Robert

2005-12-01

There is a belief among some members of the public that the consumption of milk and dairy products increases the production of mucus in the respiratory system. Therefore, some who believe in this effect renounce drinking milk. According to Australian studies, subjects perceived some parameters of mucus production to change after consumption of milk and soy-based beverages, but these effects were not specific to cows' milk because the soy-based milk drink with similar sensory characteristics produced the same changes. In individuals inoculated with the common cold virus, milk intake was not associated with increased nasal secretions, symptoms of cough, nose symptoms or congestion. Nevertheless, individuals who believe in the mucus and milk theory report more respiratory symptoms after drinking milk. In some types of alternative medicine, people with bronchial asthma, a chronic inflammatory disease of the lower respiratory tract, are advised not to eat so-called mucus-forming foods, especially all kinds of dairy products. According to different investigations the consumption of milk does not seem to exacerbate the symptoms of asthma and a relationship between milk consumption and the occurrence of asthma cannot be established. However, there are a few cases documented in which people with a cow's milk allergy presented with asthma-like symptoms.

Kivuguto traditional fermented milk and the dairy industry in Rwanda. A review

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Karenzi, E.

2013-01-01

Full Text Available Traditional methods of fermenting milk involve the use of indigenous microorganisms, leading to the production of a variety of tastes in fermented milk products. Kivuguto is a fermented milk product, which is popular in Rwanda. Kivuguto is produced by traditional spontaneous acidification of raw milk by a microflora present both on utensils and containers used for milk preservation and in the near environment of cattle. Thus, this method does not allow the shelf stability of the product. Faced to such a situation, modern dairies now produce fermented milk and other dairy products using exotic strains. The main objectives of this paper are firstly, to provide documentation on the traditional production of kivuguto, as well as its by-products, and secondly, to describe the current situation of the dairy industry in Rwanda.

[Therapeutic-prophylactic milk products with a new immunocorrector of natural origin].

Science.gov (United States)

Besednova, N N; Epshteĭn, L M; Gazha, A K; Borovskaia, G A; Besednov, A L; Rozhzhov, I V; Smolina, T P

1997-01-01

Authors had received and investigated on experiment milk medical and prophylactic products (milk and kefir) with addition peptide, obtained from nervous tissue of squids. It has been established that addition of gangliin to the milk and kefir causes stimulation cellular and humoral factors of immunity answer at laboratory animals. Medical and prophylactic milk products with gangliin return to the normal state reduced immunity indexes of the mice with experimental immunodeficits.

Nisin Production Utilizing Skimmed Milk Aiming to Reduce Process Cost

Science.gov (United States)

Jozala, Angela Faustino; de Andrade, Maura Sayuri; de Arauz, Luciana Juncioni; Pessoa, Adalberto; Penna, Thereza Christina Vessoni

Nisin is a natural additive for conservation of food, pharmaceutical, and dental products and can be used as a therapeutic agent. Nisin inhibits the outgrowth of spores, the growth of a variety of Gram-positive and Gram-negative bacteria. This study was performed to optimize large-scale nisin production in skimmed milk and subproducts aiming at low-costs process and stimulating its utilization. Lactococcus lactis American Type Culture Collection (ATCC) 11454 was developed in a rotary shaker (30°C/36 h/100 rpm) in diluted skimmed milk and nisin activity, growth parameters, and media components were also studied. Nisin activity in growth media was expressed in arbitrary units (AU/mL) and converted to standard nisin concentration (Nisaplin®, 25 mg of pure nisin is 1.0×106 AU/mL). Nisin activity in skimmed milk 2.27 gtotal solids was up to threefold higher than transfers in skimmed milk 4.54 gtotal solids and was up to 85-fold higher than transfers in skimmed milk 1.14 gtotal solids. L. lactis was assayed in a New Brunswick fermentor with 1.5 L of diluted skimmed milk (2.27 gtotal solids) and airflow of 1.5 mL/min (30°C/36/200 rpm), without pH control. In this condition nisin activity was observed after 4 h (45.07 AU/mL) and in the end of 36 h process (3312.07 AU/mL). This work shows the utilization of a low-cost growth medium (diluted skimmed milk) to nisin production with wide applications. Furthermore, milk subproducts (milk whey) can be exploited in nisin production, because in Brazil 50% of milk whey is disposed with no treatment in rivers and because of high organic matter concentrations it is considered an important pollutant. In this particular case an optimized production of an antimicrobial would be lined up with industrial disposal recycling.

Psychrotrophic bacteria and their negative effects on milk and dairy products quality

Directory of Open Access Journals (Sweden)

Šimun Zamberlin

2012-06-01

Full Text Available The characteristics of bacterial populations in raw milk at the time of processing has a significant influence on shelf-life, organoleptic quality, spoilage and yields of raw milk, processed milk as well as on the other dairy products. Unfortunately, cold and extended storage of raw milk, as a common practice in dairy sector today, favour the growth of psychrotrophic bacteria. Therefore, their count in the refrigerated milk is more than the ideal limit of 10 % of the mesophilic count. Psychrotrophic bacteria are generally able to form extracellular or intracellular thermo-resistant enzymes (proteases, lipases, phospolipases which can contribute to milk and dairy products spoilage. In addition, besides exhibiting spoilage features, some species belonging to the psychrotrops are considered as emerging pathogens that carry innate resistance to antibiotics or produce toxins. In sense of quality, psychrotrophic bacteria have become major problem for today’s dairy industry as leading cause in spoilage of cold-storage milk and dairy products. This review article focuses on the impact of psychrotrops on quality problems associated with raw milk as well as on th final dairy products. Means of controlling the dominant psychrotrophic species responsible for undesirable activities in milk and dairy products were also discussed.

Milk cow feed intake and milk production and distribution estimates for Phase 1

International Nuclear Information System (INIS)

Beck, D.M.; Darwin, R.F.; Erickson, A.R.; Eckert, R.L.

1992-04-01

This report provides initial information on milk production and distribution in the Hanford Environmental Dose Reconstruction (HEDR) Project Phase I study area. The Phase I study area consists of eight countries in central Washington and two countries in northern Oregon. The primary objective of the HEDR Project is to develop estimates of the radiation doses populations could have received from Hanford operations. The objective of Phase I of the project was to determine the feasibility of reconstructing data, models, and development of preliminary dose estimates received by people living in the ten countries surrounding Hanford from 1944 to 1947. One of the most important contributors to radiation doses from Hanford during the period of interest was radioactive iodine. Consumption of milk from cows that ate vegetation contaminated with iodine is likely the dominant pathway of human exposure. To estimate the doses people could have received from this pathway, it is necessary to estimate the amount of milk that the people living in the Phase I area consumed, the source of the milk, and the type of feed that the milk cows ate. The objective of the milk model subtask is to identify the sources of milk supplied to residents of each community in the study area as well as the sources of feeds that were fed to the milk cows. In this report, we focus on Grade A cow's milk (fresh milk used for human consumption)

Characterization of casein phosphopeptides from fermented milk products.

Science.gov (United States)

Kawahara, Takeshi; Aruga, Kaori; Otani, Hajime

2005-10-01

This study dealt with the potential of fermented milk products as a source of functional casein phosphopeptides (CPPs) using plain yogurts and Camembert cheeses. The CPPs were prepared by tryptic digestion from four commercially available plain yogurts (P1-P4), five Camembert cheeses (C1-C5), and raw milk. From portions with a 1-g protein content of the plain yogurts, the Camembert cheeses, and the raw milk, 171 mg, 139 mg, and 146 mg of CPPs were obtained, respectively. The Camembert cheeses retained high amounts of organic phosphorus (32 microg) per 1 mg CPPs compared to the raw milk (15 microg) and plain yogurts (16 microg). Reverse-phase high-performance liquid chromatographic analysis showed that the elution patterns and retention times of the three major peaks of CPPs from P1 and C1 were similar to those from raw milk. Moreover, CPPs from P1 and C1 showed a mitogenic effect, while CPPs from C1 showed an IgA-enhancing effect in mouse spleen cell cultures. These results suggest that fermented milk products such as plain yogurts and Camembert cheeses generate functional CPPs in the body and exert beneficial effects on the immune system.

Milk and dairy products in hotel daily menue

Directory of Open Access Journals (Sweden)

Greta Krešić

2002-04-01

Full Text Available The aim of this work was to determine the portion of milk and dairyproducts as a source of macronutrients, energy, vitamins and minerals in average hotel menus for some category of hotel guests. For this purpose the evaluation of 66 whole day meals (breakfast, lunch and supper on daily menus was made. Meals were therefore mathematically and statistically analysed and compared with recommendations (RDA and DRI for middle aged and elderly guests, both genders. The obtained results indicated that the meals should be balanced according to nutritional principles, because of too high energy share derived from fats (average 47.95% while just about 37.57% of daily energy was from carbohydrates origin. The energy values were much higher than recommendations for both genders, respectively. The energy share from milk and dairy products origin was 11% of total energy what should be considered as a suitable. The most served dairy product was milk while the ice-cream took the second place. It is necessary to increase the yogurt and similar fermented products consumption, especially for the elderly guests. With milk and dairy products consumption males and females fulfill 92% RDA for calcium, and 61.80 % DRI for elderly, respectively.

Effect of Milking Frequency in Early Lactation on Milk Production, some Blood Metabolites and Reproductive Performance of Holstein Dairy Cow

Directory of Open Access Journals (Sweden)

Abolfazl Kiani

2014-08-01

Full Text Available The objective of this study was to evaluate the effect of different milking frequencies in the first 6 weeks of lactation on milk production and milk constituents, blood metabolic profiles and reproductive performance of fresh dairy cows. The milking frequencies imposed were three times daily milking for 42 days (3X, six times daily milking for the first 21 days of lactation and three times daily subsequently (6X-3X and six times daily milking for 42 days. For this purpose 21 multiparous Holstein dairy cows were allocated to three groups based on BCS, parity, and body weight. Results showed that the mean of milk and FCM production was significantly higher for 6X than 3X cows in first and second 21 days and in the entire period. Among milk constituent only fat production was affected by milking frequencies. The milking frequency had no effect on mean DMI. Weight loss of the cows was higher for 6X cows (-32 kg than those the 6X-3X (-29 kg and 3X (-29.1 kg. Blood concentration of NEFA was affected by milking frequencies and it was significantly higher for 6X compared to 3X. The mean concentration of blood progesterone and reproductive parameters was not affected by milking frequencies. It was concluded that 6 time milking per day in a short term period may inrease Holstein dairy cows’ performance without any adverse effect on their reproductive parameters.

Nutritional value of milk and meat products derived from cloning.

Science.gov (United States)

Tomé, Daniel; Dubarry, Michel; Fromentin, Gilles

2004-01-01

The development and use of milk and meat products derived from cloning depends on their safety and on the nutritional advantages they can confer to the products as perceived by consumers. The development of such products thus implies (i) to demonstrate their safety and security, (ii) to show that their nutritional value is equivalent to the traditional products, and (iii) to identify the conditions under which cloning could allow additional nutritional and health benefit in comparison to traditional products for the consumers. Both milk and meat products are a source of high quality protein as determined from their protein content and essential amino acid profile. Milk is a source of calcium, phosphorus, zinc, magnesium and vitamin B2 and B12. Meat is a source of iron, zinc and vitamin B12. An important issue regarding the nutritional quality of meat and milk is the level and quality of fat which usually present a high content in saturated fat and some modification of the fat fraction could improve the nutritional quality of the products. The role of the dietary proteins as potential allergens has to be taken into account and an important aspect regarding this question is to evaluate whether the cloning does not produce the appearance of novel allergenic structures. The presence of bio-activities associated to specific components of milk (lactoferrin, immunoglobulins, growth factors, anti-microbial components) also represents a promising development. Preliminary results obtained in rats fed cow's milk or meat-based diets prepared from control animals or from animals derived from cloning did not show any difference between control and cloning-derived products.

Q fever through consumption of unpasteurised milk and milk products - a risk profile and exposure assessment.

Science.gov (United States)

Gale, P; Kelly, L; Mearns, R; Duggan, J; Snary, E L

2015-05-01

Q fever is a zoonotic disease caused by the bacterium Coxiella burnetii which is endemic in cattle, sheep and goats in much of the world, including the United Kingdom (UK). There is some epidemiological evidence that a small proportion of cases in the developed world may arise from consumption of unpasteurised milk with less evidence for milk products such as cheese. Long maturation at low pH may give some inactivation in hard cheese, and viable C. burnetii are rarely detected in unpasteurised cheese compared to unpasteurised milk. Simulations presented here predict that the probability of exposure per person to one or more C. burnetii through the daily cumulative consumption of raw milk in the UK is 0·4203. For those positive exposures, the average level of exposure predicted is high at 1266 guinea pig intraperitoneal infectious dose 50% units (GP_IP_ID50 ) per person per day. However, in the absence of human dose-response data, the case is made that the GP_IP_ID50 unit represents a very low risk through the oral route. The available evidence suggests that the risks from C. burnetii through consumption of unpasteurised milk and milk products (including cheese) are not negligible but they are lower in comparison to transmission via inhalation of aerosols from parturient products and livestock contact. © 2015 The Society for Applied Microbiology.

Staphylococcus aureus growth and enterotoxin production in different types of milk

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Bohdana Janštová, Jr.

2012-01-01

Full Text Available The aim of our study was to assess Staphylococcus aureus growth and the time of first detection of staphylococcal enterotoxins type A, B and C (SEA, SEB, SEC in different type of milk, depending on the strain and storage conditions. Raw, pasteurized, and UHT milk were inoculated with three strains of S. aureus, and growth patterns were determined by the plate method in accordance with EN ISO 6888-1. Baird-Parker agar medium was used for the detection of S. aureus and the Enzyme Linked Fluorescent Assay (ELFA used with a miniVIDAS analyzer tested the production of staphylococcal enterotoxins. The results of model experiments showed the dependence of the growth rate and subsequent production of staphylococcal enterotoxins on incubation (storage temperature, S. aureus strain, and type of milk. A significant finding was that the growth of S. aureus and production of enterotoxins in raw milk was inhibited by natural microflora, and production of enterotoxins was therefore not detected in raw milk within 102 hours of storage either at 15 °C or 22 °C. The highest risk of SEs production is associated with secondary contamination of pasteurized and UHT milk when stored at room temperature, where production was first detected after 12 hours of incubation.

Adaptive neuro-fuzzy inference system for forecasting rubber milk production

Science.gov (United States)

Rahmat, R. F.; Nurmawan; Sembiring, S.; Syahputra, M. F.; Fadli

2018-02-01

Natural Rubber is classified as the top export commodity in Indonesia. Its high production leads to a significant contribution to Indonesia’s foreign exchange. Before natural rubber ready to be exported to another country, the production of rubber milk becomes the primary concern. In this research, we use adaptive neuro-fuzzy inference system (ANFIS) to do rubber milk production forecasting. The data presented here is taken from PT. Anglo Eastern Plantation (AEP), which has high data variance and range for rubber milk production. Our data will span from January 2009 until December 2015. The best forecasting result is 1,182% in term of Mean Absolute Percentage Error (MAPE).

Crosslinking of milk proteins by microbial transglutaminase: Utilization in functional yogurt products

DEFF Research Database (Denmark)

Gharibzahedi, Seyed Mohammad Taghi; Chronakis, Ioannis S.

2018-01-01

Key modifying roles of microbial transglutaminase (MTGase) in the development of innovative probiotic and non-probiotic yogurts with improved functional and quality characteristics have been comprehensively reviewed. MTGase crosslinking reactions with milk proteins stabilize the three-dimensional......Key modifying roles of microbial transglutaminase (MTGase) in the development of innovative probiotic and non-probiotic yogurts with improved functional and quality characteristics have been comprehensively reviewed. MTGase crosslinking reactions with milk proteins stabilize the three......-dimensional structure of yogurt. Yogurts treated with MTGase showed decreased syneresis, increased water-holding capacity and viscosity, homogeneous structure, desired texture, and physicochemical high stability during storage time. The utilization of MTGase does not affect negatively the sensory attributes of yogurt...

ANALYSES OF FACTORS THAT AFFECT MILK PRODUCTION AT FARM LEVEL AND BY BRAZILIAN ESTATES

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Geicimara Guimarães

2011-12-01

Full Text Available The objective was to evaluate some technical indexes that affect milk production by rural producer and by state of federation. In the first study, information were obtained from 50 rural producers, suppliers of a milk dairy plant in the south region of Rio de Janeiro, including the daily production of milk by a producer, the total area of the property, area for the dairy herd, lactating cows only and total cows from the herd, cooling mode, type and number of milkings, breeds and genetic improvement. In the second study, data were collected from EMBRAPA and IBGE in the years 2004-2006, where the emphasis was on milk production by State instead of production per producer. In both cases, the increase in milk production happens by increase in the number of animals in the herd (r=0.94; first case and milking cows (r=0.93 and 0.95, respectively, with low correlation between productivity per animal and per area with milk production (r

Isolation and identification of Staphylococcus aureus from milk and milk products and their drug resistance patterns in Anand, Gujarat

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M. N. Brahmbhatt

2013-02-01

Full Text Available Aim: The study was carried out with aim to isolate Staphylococcus aureus from milk and milk products (pedha and curd and determine antibiogram pattern of S. aureus isolates. Materials and Methods: During 9 months duration of study a total of 160 milk and milk product samples (pedha and curd were collected from different places in and around Anand city such as milk collection centre of Co-operative milk dairies, cattle farms, individual household, milk vendors and sweet shops. The samples were collected under aseptic precautions and were enriched in Peptone Water (PW followed by direct plating on selective media viz. Baird-Parker Agar. The presumptive S. aureus isolates were identified by biochemical tests. Antibiogram pattern of S. aureus to antimicrobial agents were evaluated by disk diffusion method. Results: Analysis of result revealed that out of total 160 samples of milk (100 and milk products i.e. curd (30 and pedha (30 resulted in the isolation of 10 isolates (6.25 % of S. aureus. In the present study S. aureus isolates were found variably resistant to the antibiotics tested. The S. aureus isolates showed highest sensitivity towards cephalothin (100.00 %, co-trimoxazole (100.00 %, cephalexin (100.00 % and methicillin (100.00 % followed by gentamicin (90.00 %, ciprofloxacin (80.00 %, oxacillin (70.00 %, streptomycin (60.00 % and ampicillin (60.00 %. The pattern clearly indicated that the overall high percent of S. aureus isolates were resistant to Penicillin-G (100.00 % followed by ampicillin (40.00 %, oxytetracycline and oxacillin (20.00 % and streptomycin and gentamicin (10.00 % Conclusions: Results clearly suggested a possibility of potential public health threat of S. aureus resulting from contamination of milk and milk products with pathogenic bacteria is mainly due to unhygienic processing, handling and unhygienic environment. [Vet World 2013; 6(1.000: 10-13

Detection of E.coli and Staphylococcus in Milk and Milk Products in and around Pantnagar

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Rajeev Kumar and Amit Prasad

Full Text Available The study was designed with the aim to isolate Staphylococcus and E.coli from milk (dairy farm, vendors and house and milk products (viz; Dahi, Ice cream, Gulabjamun, Burfi, Khoa and Butter. All samples were inoculated on different bacteriological media and various biochemical tests were performed for the confirmation of isolates. The result of the present study revealed that out of 135 samples, 25 samples were found contaminated with Staphylococcus (14 and E.coli (11. The highest rate of contamination was recorded in Burfi (5 while the lowest was recorded in Ice cream (1. These enteropathogenic bacteria may cause problems due to improper handling and processing of milk and milk products. These organisms are significant from public health point of view as they have been associated with the onset of food poisoning in human beings. [Veterinary World 2010; 3(11.000: 495-496

Analysing trade-offs between milk, feed and manure production on Dutch dairy farms

NARCIS (Netherlands)

Samson, Sabrina; Gardebroek, C.; Jongeneel, R.A.

2017-01-01

The abolition of milk quota fuels environmental concerns in the Netherlands. A microeconomic model is developed to analyse the technical relations between milk, roughage and manure production. Production functions for milk, feed and roughage are estimated based on milk quota and manure constraints.

Decreased antibiotic susceptibility and enhanced probiotic production potential of goat milk fermented curd in comparison with cow and buffalo milk

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Jyoti Lakhanpal

2017-07-01

Full Text Available The present study was carried out to characterize and compare the production potential and antibiotic susceptibility of probiotics isolated from goat, cow and buffalo milk. The probiotics isolated from milk fermented curd were compared with regard to their number, morphology, gram staining, motility, bile salt tolerance, pH-resistance, catalase activity, oxidase production and antibiotic resistance. We demonstrated that the probiotics isolated from milk fermented curd of all three species were gram positive, motile, catalase negative, and oxidase negative and were able to produce lactic acid. Further, we observed that buffalo milk is more potent in forming curd with the highest count of probiotics per ml (3.53 × 10!5 as compared to cow (5.8 × 10!6 and goat milk (7×10!7; moreover, goat milk bacterial isolates were more tolerant to acidic pH but were less bile-salt tolerant than cow milk. Also, probiotics isolated from goat milk curd were more resistant to antibiotics (resistant to 12 out of 15 screened antibiotics than those from cow and buffalo milk (resistant to 8-9 antibiotics. This report shows that goat milk fermented products possess the highest antibacterial potential and are highly acid-tolerant.

Transfer of aflatoxin from feed to milk and curd in Sarda ewes with different milk production level

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G. Pulina

2011-03-01

Full Text Available Aflatoxin B1 (AFB1 is a toxin produced by some strains of Aspergillus growing in feedstuffs. Dairy animals fed with diet containing AFB1 excrete aflatoxin M1 (AFM1 into the milk. The carry over ratio (AFM1 excreted in milk/ AFB1 ingested has been found lower in sheep (Battacone et al., 2002a than in cattle (Veldman et al., 1992. Being AFM1 linked to milk proteins, its concentration in curd is higher than in milk. The AFM1 concentration in milk resulted not influenced by milk production level in cattle, therefore the total amount of AFM1 excreted in milk and, consequently, the carry-over ratio increased with milk yield (Munksgaard et al., 1987; Veldman et al., 1992...

Milk products and intestinal health

NARCIS (Netherlands)

Van der Meer, R; Bovee-Oudenhoven, IMJ; Sesink, ALA; Kleibeuker, JH

Milk products may improve intestinal health by means of the cytoprotective effects of their high calcium phosphate (CaPi) content. We hypothesized that this cytoprotection may increase host defenses against bacterial infections as well as decrease colon cancer risk. This paper summarizes our studies

Cheesemaking in highland pastures: Milk technological properties, cream, cheese and ricotta yields, milk nutrients recovery, and products composition.

Science.gov (United States)

Bergamaschi, M; Cipolat-Gotet, C; Stocco, G; Valorz, C; Bazzoli, I; Sturaro, E; Ramanzin, M; Bittante, G

2016-12-01

Summer transhumance of dairy cows to high Alpine pastures is still practiced in many mountainous areas. It is important for many permanent dairy farms because the use of highland pastures increases milk production and high-priced typical local dairy products often boost farm income. As traditional cheese- and ricotta-making procedures in Alpine pastures are central to this dairy system, the objective of this study was to characterize the quality and efficiency of products and their relationships with the quality and availability of grass during the grazing season. The milk from 148 cows from 12 permanent farms reared on a temporary farm located in Alpine pastures was processed every 2wk during the summer (7 cheesemakings from late June to early September). During each processing, 11 dairy products (4 types of milk, 2 by-products, 3 fresh products, and 2 ripened cheeses) were sampled and analyzed. In addition, 8 samples of fresh forage from the pasture used by the cows were collected and analyzed. At the beginning of the pasture season the cows were at 233±90d in milk, 2.4±1.7 parities, and produced 23.6±5.7kg/d of milk. The milk yield decreased with the move from permanent to temporary farms and during the entire summer transhumance, but partly recovered after the cows returned to the permanent farms. Similar trends were observed for the daily yields of fat, protein, casein, lactose, and energy, as we found no large variations in the quality of the milk, with the exception of the first period of Alpine pasture. The somatic cell counts of milk increased during transhumance, but this resulted from a concentration of cells in a lower quantity of milk rather than an increase in the total number of cells ejected daily from the udder. We noted a quadratic trend in availability of forage (fresh and dry matter weight per hectare), with a maximum in late July. The quality of forage also varied during the summer with a worsening of chemical composition. The evening milk

Evaluation of camel milk for selected processing related parameters and comparisons with cow and buffalo milk

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Shyam P. Sagar

2016-12-01

Full Text Available Cow and buffalo milk and camel milk were analyzed and compared for processing related parameters. The average heat stability of cow, buffalo and camel milk samples analyzed was 1807.4 seconds, 1574.6 seconds and 133.6 seconds respectively at 140 °C. Thus, the heat stability of camel milk was significantly lower than the cow milk and buffalo milk. The average rennet coagulation time (RCT of cow, buffalo and camel milk was 310.6 seconds, 257.4 seconds and 604.2 seconds respectively. Thus, RCT of camel milk was significantly higher than the cow milk and buffalo milk. The camel, cow and buffalo milk samples showed negative alcohol stability. The rate of acidity was increased propositionally with time in camel milk with no curd formation and weaker body.

Growth and enterotoxin production of Bacillus cereus in cow, goat, and sheep milk

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Lenka Necidová

2014-01-01

Full Text Available The aim of this study was to compare Bacillus cereus growth rates and diarrhoeal enterotoxin production in raw and pasteurized goat, sheep, and cow milk in terms of storage conditions. Milk samples were inoculated with B. cereus (CCM 2010, which produces diarrhoeal enterotoxins. Enterotoxin production was tested by ELISA (Enzyme-Linked Immunosorbent Assay, and the count of B. cereus was determined by the plate method. With raw cow milk, B. cereus growth and enterotoxin production can be completely suppressed; in raw goat and sheep milk, enterotoxin was produced at 22 °C. In pasteurized cow, goat, and sheep milk, the B. cereus count increased under all storage conditions, with more rapid growth being observed at 15 °C (sheep milk and 22 °C (cow and goat milk. Enterotoxin presence was detected at 15 °C and 22 °C, and with pasteurized cow milk also at 8 °C. Our model experiments have determined that B. cereus multiplication and subsequent enterotoxin production depend on storage temperature and milk type.

Stability of milk fat globule membrane proteins toward human enzymatic gastrointestinal digestion.

Science.gov (United States)

Le, T T; Van de Wiele, T; Do, T N H; Debyser, G; Struijs, K; Devreese, B; Dewettinck, K; Van Camp, J

2012-05-01

The milk fat globule membrane (MFGM) fraction refers to the thin film of polar lipids and membrane proteins that surrounds fat globules in milk. It is its unique biochemical composition that renders MFGM with some beneficial biological activities, such as anti-adhesive effects toward pathogens. However, a prerequisite for the putative bioactivity of MFGM is its stability during gastrointestinal digestion. We, therefore, subjected MFGM material, isolated from raw milk, to an in vitro enzymatic gastrointestinal digestion. Sodium dodecyl sulfate PAGE, in combination with 2 staining methods, Coomassie Blue and periodic acid Schiff staining, was used to evaluate polypeptide patterns of the digest, whereas mass spectrometry was used to confirm the presence of specific MFGM proteins. Generally, it was observed that glycoproteins showed higher resistance to endogenous proteases compared with non-glycosylated proteins. Mucin 1 displayed the highest resistance to digestion and a considerable part of this protein was still detected at its original molecular weight after gastric and small intestine digestion. Cluster of differentiation 36 was also quite resistant to pepsin. A significant part of periodic acid Schiff 6/7 survived the gastric digestion, provided that the lipid moiety was not removed from the MFGM material. Overall, MFGM glycoproteins are generally more resistant to gastrointestinal digestion than serum milk proteins and the presence of lipids, besides glycosylation, may protect MFGM glycoproteins from gastrointestinal digestion. This gastrointestinal stability makes MFGM glycoproteins amenable to further studies in which their putative health-promoting effects can be explored. Copyright © 2012 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Milk and dairy products presence in boarding school meals in Croatia

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Jasenka Gajdoš Kljusurić

2003-01-01

Full Text Available Nutritive quality and variety of food intake are the most important issues for young people growing and developing. Nutritional habits of each individual are also very important. High values of proteins, mineral matters and vitamins in milk show the importance of milk consumption in meals for children and young people.In order to gain a precise insight into nutritive status of young people in Croatian boarding schools, a "closed type group" was selected. The examined groups included girls and boys at the age of 14-18 years, accommodated in 39 boarding schools. The questionnaires, organised in order to determine preferences in consumption of different food groups including milk and dairy products, are conducted as well. From the meals analysed one can recommend the improvements in meal preferences. Average values per day showed that 52 % of girls and 63 % of boys consume milk and dairy products only if includedin boarding school meals. Only 27 % of girls and 21 % of boys consumed milk or dairy products on daily basis. Results of milk and dairy product preferences are different with regards to different regions of Croatia. Region 3, Lika and Gorski Kotar, shows the highest values of dairy products consumption. The aim of the work is to determine quality of the energy and nutritive intake by nutrition analysis, and to determine nutritional irregularities with a special reference to milk and dairy products consumption. Furthermore, nutritional improvements, by including the results of meal preferences in accordance with the needs and DRI recommendations considering gender and age, are proposed.

Food preference for milk and dairy products

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Zuzana Derflerová Brázdová

2014-01-01

Full Text Available Milk and dairy products constitute an important source of energy and nutrients for humans. Food preferences may significantly influence the actual consumption (and thus nutrition of people at the population level. The objective of the present large-scale survey was to specify current preferences for milk and dairy products with regard to age and sex. The study was conducted across the Moravia region, Czech Republic, on a sample of 451 individuals divided into 4 age groups: children, adolescents, young adults, and elderly people. A graphic scale questionnaire was administered, with respondents rating their degree of preference for each food item by drawing a mark on a 35 mm line. Out of the 115 items in the questionnaire, 11 items represented dairy products. Data was analysed by means of a general linear model using IBM SPSS Statistics software. Preference for milk was lower in the elderly group than the other groups (P P < 0.01. The overall preference for dairy products (21.6 was lower than the average preference for all foods on the list (22.5. The cross-sectional study revealed intergenerational differences in preferences for specific dairy products, which were most marked in case of cream, processed cheese, blue cheese, and buttermilk. The knowledge of these differences might help promote more focused action at the community level directed at increasing the overall consumption of dairy products in the population.

Production, composition and properties of mare’s milk

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Andreja Brezovečki

2014-11-01

Full Text Available In most countries of the world, mare’s milk has always been appreciated due to the proposed therapeutic effects. Thus, it has been increasingly used in nutrition, cosmetics and pharmacy and as a substitute for human milk in newborn diets. According to some estimation, about 30 million people worldwide consume mare’s milk. Recently, mare’s milk has become an interesting product in Croatia because of its specific composition and properties. The optimal ratio of casein to whey proteins and the high digestibility make mare’s milk acceptable for the infant diet, why numerous researchers and discussions focus on it. The aim of this study was to establish chemical composition and the most important properties of mare’s milk, as well as possibilities of its utilization. Because of the high percentage of whey proteins, mare’s milk is a rich source of essential aminoacids and is also convenient for human consumption. In comparison to cow and human milk, mare’s milk lipids contain less triacylglycerols (c. 80 % mare vs c. 98 % cow and human, but it has a higher percentage of phospholipids (c. 5 % and free fatty acids (c. 9 %. Besides, mare’s milk is characterized by a higher concentration of polyunsaturated fatty acids, lactose, vitamins A, B and C, and by a lower content of cholesterol.

Reproduction and milk production performances of Draa goats in Morocco

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I. Boujenane

2010-03-01

Full Text Available The main objective of this study was a contribution to the knowledge of Draa goats. The study concerned the analysis of reproduction and milk production performances of Draa goats at Skoura research station from 1989 to 2001. Age at first kidding, gestation period, kidding interval, and kidding to conception interval averaged 25.5 months, 153 days, 157 days and 206 days, respectively. The lactation period was 133 days. Daily milk production and total milk production were 0.46 and 61.3 kg, respectively. It was concluded that it would be interesting to make use of the genetic variability present in the breed for selection purposes.

FLUORIDE CONTENT OF COMMERCIALLY AVAILABLE SOY MILK PRODUCTS IN THAILAND.

Science.gov (United States)

Rirattanapong, Opas; Rirattanapong, Praphasri

2016-01-01

Abstract. In Thailand, the consumption of soy milk products is common but there is limited data about their fluoride content. The purpose of this study was to es- timate the fluoride content of soy milk products available in Thailand. Fluoride content was determined for 76 brands of soy milk using a F-ion-specific electrode. The fluoride concentrations ranged from 0.01 to 3.78 μg/ml. The fluoride content was not related to sugar content, soy bean content or the sterilization process. Among 3 brands of soy milk containing tea powder extract, the fluoride content was high (1.25 to 3.78 μg/ml). Most brands of soy milk tested in our study had fluoride content below the optimal daily intake but brands containing tea powder extract if consumed by children may increase their risk for fluorosis.

DCT-Based Characterization of Milk Products Using Diffuse Reflectance Images

DEFF Research Database (Denmark)

Sharifzadeh, Sara; Skytte, Jacob Lercke; Clemmensen, Line Katrine Harder

2013-01-01

We propose to use the two-dimensional Discrete Cosine Transform (DCT) for decomposition of diffuse reflectance images of laser illumination on milk products in different wavelengths. Based on the prior knowledge about the characteristics of the images, the initial feature vectors are formed at ea...... discriminate milk from yogurt products better....

Partial Characterisation of Bacteriocins Produced by Bacillus cereus Isolates from Milk and Milk Products

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Bojana Bogović Matijašić

2003-01-01

Full Text Available Thirty one (19.2 % out of 161 Bacillus cereus isolates from raw milk and milk products were found to produce proteinaceous substances which inhibit the growth of other B. cereus isolates. The detection of antibacterial activity depended on medium and method used. Bactericidal activity was detected in 23 (14 % or 19 (12 % of the tested strains on the triptic soya agar and brain-heart infusion with glucose, respectively, while 11 (7 % of the strains produced bactericidal substances on both media. Nineteen percent of isolates from raw milk and 20 % of isolates from milk products were found to produce bacteriocins. Four B. cereus isolates inhibited the growth of individual test strains belonging to B. licheniformis, B. subtilis, Enterococcus faecalis, Escherichia coli, Staphylococcus aureus, Lactobacillus helveticus and L. casei species. The bacteriocins of four B. cereus isolates were studied in more detail. The production and activity of these substances were detected in stationary- phase of bacterial culture. Two of them were stable after heating at 60 °C, while only one was stable after heating at 75 °C for 15 minutes. All of them were active over a range of pH=3–10. The apparent molecular weights of four bacteriocins detected by SDS-PAGE electrophoresis were in the range of 1 to 8 kDa.

21 CFR 1240.61 - Mandatory pasteurization for all milk and milk products in final package form intended for direct...

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Mandatory pasteurization for all milk and milk... pasteurization for all milk and milk products in final package form intended for direct human consumption. (a) No... pasteurization are provided for by regulation, such as in part 133 of this chapter for curing of certain cheese...

Labeling strategies to overcome the problem of niche markets for sustainable milk products: The example of pasture-raised milk.

Science.gov (United States)

Kühl, S; Gassler, B; Spiller, A

2017-06-01

Pasture-raised milk is gaining in importance in some European countries and in the United States. The production of pasture-raised milk is linked to higher costs, as the milk is normally collected and processed separately from conventional barn milk. This could hinder the production of sustainable milk products. We discuss alternative labeling strategies that allow the mixing of pasture-raised (sustainable) and conventional milk to reduce costs and break free from the current niche market. The lower price would allow for more pasture-raised milk to be produced and enter the mainstream market. The aim of this study was to analyze consumers' willingness to pay for alternative labeling types using a discrete choice experiment with 1,065 German milk buyers. The 2 alternative labels, besides the classical labeling approach, are based on the mass balance approach (at least 50% pasture-raised milk in a package) and cause-related marketing (support of farmers who keep their cows on pasture). The discrete choice experiment was combined with a cluster analysis to get a deeper understanding of the buying behavior of the diverse consumer segments for milk. We found that all consumer groups prefer the classical label where products are segregated but also understand the benefits of cause-related marketing. The average consumer was willing to pay €0.50 more for pasture-raised milk certified with the classical label and €0.38 more for pasture-raised milk labeled with a cause-related marketing claim. However, differences between the clusters are strong: The smallest cluster of ethically involved consumers (15%) is willing to pay the highest premiums, especially for the classical label. Cause-related marketing is an interesting alternative for involved buyers under price pressure (41%), whereas the mass balance approach is little understood and thus less valued by consumers. From our results we concluded that cause-related marketing (in our case, the support of pasturing of

Geographical influence of heat stress on milk production of Holstein ...

African Journals Online (AJOL)

To model the influence of heat stress on milk production of Holstein dairy herds on pasture in South Africa, the maximum entropy (Maxent) modelling technique was used in a novel approach to model and map optimal milk-producing areas. Geographical locations of farms with top milk-producing Holstein herds on pasture ...

EFFECT OF MUSA BALBISIANA COLLA EXTRACT ON BREAST MILK PRODUCTION IN BREASTFEEDING MOTHERS

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Diyan Wahyuningsih

2017-07-01

Full Text Available Background: Musa balbisiana Colla, known as Jantung Pisang Klutuk/Pisang Batu, is considered as a traditional food that can increase breast milk production. Little is known about its benefit in Indonesia. Thus, to examine the impact of musa balbisiana colla on the production of breast milk is needed. Objective: This study aims to examine the effect of the extract of banana flower (Musa balbisiana Colla to increase milk production of breastfeeding mothers. Methods: This was a quasy-experimental study with pre-posttest control group design. This study was conducted in the working area of the Health Center (Puskesmas of Pesantren II in January – February 2017. There were 16 respondents were recruited by accidental sampling, divided to intervention group (8 respondents and control group (8 respondents. Randomization was performed to select the respondent in each group. The quantity of milk production was measured based on the volume of milk production, while the quality of milk production was based on the levels of prolactin in early (pre and late (post using Electro chemilumi-nescence Immunoassay (ECLIA method. Independent t-Test was used to analyze the data. Results: Findings showed that the mean of the volume of the breast milk production in the experiment group was 470.681 ml, and in the control group was 364.650 ml with SD 113.502. While the mean of prolactin levels in the experiment group was 35.337 nanogram, and in the control group was -38.381 nanogram. There was a significant effect of consuming Musa balbisiana Colla extract on the volume of breast milk production (p-value 0.003 and prolactin levels (p-value 0.001 (<0.05. Conclusion: There was a significant effect of banana flower (Musa balbisiana Colla extract on breast milk production and prolactin level in breastfeeding mothers. The findings of this study could be used to be alternative daily menu for postpartum mothers and a solution for midwives to deal with those who have inadequate

Role of milk protein-based products in some quality attributes of goat milk yogurt.

Science.gov (United States)

Gursel, A; Gursoy, A; Anli, E A K; Budak, S O; Aydemir, S; Durlu-Ozkaya, F

2016-04-01

Goat milk yogurts were manufactured with the fortification of 2% (wt/vol) skim goat milk powder (SGMP), sodium caseinate (NaCn), whey protein concentrate (WPC), whey protein isolate (WPI), or yogurt texture improver (YTI). Yogurts were characterized based on compositional, microbiological, and textural properties; volatile flavor components (with gas chromatography); and sensory analyses during storage (21d at 5 °C). Compared with goat milk yogurt made by using SGMP, the other goat milk yogurt variants had higher protein content and lower acidity values. Goat milk yogurts with NaCn and WPC, in particular, had better physical characteristics. Using WPI caused the hardest structure in yogurt, leading to higher syneresis values. Acetaldehyde and ethanol formation increased with the incorporation of WPI, WPC, or YTI to yogurt milk. The tyrosine value especially was higher in the samples with NaCn and YTI than in the samples with WPC and WPI. Counts of Streptococcus thermophilus were higher than the counts of Lactobacillus delbrueckii ssp. bulgaricus, possibly due to a stimulatory effect of milk protein-based ingredients other than SGMP on the growth of S. thermophilus. Yogurt with NaCn was the best accepted among the yogurts. For the parameters used, milk protein-based products such as NaCn or WPC have promising features as suitable ingredients for goat milk yogurt manufacture. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems

Science.gov (United States)

Faulkner, Hope; Clarke, Holly J.; O’Sullivan, Maurice G.; Kerry, Joseph P.

2018-01-01

There has been a surge in interest in relation to differentiating dairy products derived from pasture versus confined systems. The impact of different forage types on the sensory properties of milk and cheese is complex due to the wide range of on farm and production factors that are potentially involved. The main effect of pasture diet on the sensory properties of bovine milk and cheese is increased yellow intensity correlated to β-carotene content, which is a possible biomarker for pasture derived dairy products. Pasture grazing also influences fat and fatty acid content which has been implicated with texture perception changes in milk and cheese and increased omega-3 fatty acids. Changes in polyunsaturated fatty acids in milk and cheese due to pasture diets has been suggested may increase susceptibility to lipid oxidation but does not seem to be an issue to due increased antioxidants and the reducing environment of cheese. It appears that pasture derived milk and cheese are easier to discern by trained panellists and consumers than milk derived from conserved or concentrate diets. However, milk pasteurization, inclusion of concentrate in pasture diets, cheese ripening time, have all been linked to reducing pasture dietary effects on sensory perception. Sensory evaluation studies of milk and cheese have, in general, found that untrained assessors who best represent consumers appear less able to discriminate sensory differences than trained assessors and that differences in visual and textural attributes are more likely to be realized than flavour attributes. This suggests that sensory differences due to diet are often subtle. Evidence supports the direct transfer of some volatiles via inhalation or ingestion but more so with indirect transfer post rumen metabolism dietary components. The impact of dietary volatiles on sensory perception of milk and dairy products obviously depends upon their concentration and odour activity, however very little quantitative

Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems

Directory of Open Access Journals (Sweden)

Kieran N. Kilcawley

2018-03-01

Full Text Available There has been a surge in interest in relation to differentiating dairy products derived from pasture versus confined systems. The impact of different forage types on the sensory properties of milk and cheese is complex due to the wide range of on farm and production factors that are potentially involved. The main effect of pasture diet on the sensory properties of bovine milk and cheese is increased yellow intensity correlated to β-carotene content, which is a possible biomarker for pasture derived dairy products. Pasture grazing also influences fat and fatty acid content which has been implicated with texture perception changes in milk and cheese and increased omega-3 fatty acids. Changes in polyunsaturated fatty acids in milk and cheese due to pasture diets has been suggested may increase susceptibility to lipid oxidation but does not seem to be an issue to due increased antioxidants and the reducing environment of cheese. It appears that pasture derived milk and cheese are easier to discern by trained panellists and consumers than milk derived from conserved or concentrate diets. However, milk pasteurization, inclusion of concentrate in pasture diets, cheese ripening time, have all been linked to reducing pasture dietary effects on sensory perception. Sensory evaluation studies of milk and cheese have, in general, found that untrained assessors who best represent consumers appear less able to discriminate sensory differences than trained assessors and that differences in visual and textural attributes are more likely to be realized than flavour attributes. This suggests that sensory differences due to diet are often subtle. Evidence supports the direct transfer of some volatiles via inhalation or ingestion but more so with indirect transfer post rumen metabolism dietary components. The impact of dietary volatiles on sensory perception of milk and dairy products obviously depends upon their concentration and odour activity, however very

Improving Buffalo Milk Production to Sustain the Production of Dadih by Small Farmers in West Sumatera

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Wirdahayati R B

2007-12-01

Full Text Available The swamp buffalo which is found in many Asian regions is mainly raised for meat and draft purposes. However, in West Sumatera, it is also milked and the milk is mostly consumed as “dadih“, a well known traditional product from this area. Dadih is actually a product made from fresh buffalo milk, which is kept in bamboo tube for about 2-3 days under room temperature, without any application or addition of bacteria starter although the end product of this fermentation contains various bacteria, mould and khamir. As the natural fermented milk product, dadih is white in colour and the curd texture like tofu, tastes like yoghurt, and it is generally served as a complementing meal in some traditional occasion as well as delicacy from West Sumatera. Dadih is highly nutritive product, protein and fat contents are higher than those of yoghurt, rich in amino acids and bacteria such as Lactobacillus sp. and low in cholesterol. The raw material for dadih is limited due to the low productivity of fresh buffalo milk which is generally collected for about 0.5 – 2.0 litres/head/day. The effort in sustaining “dadih product“ is directed to the improving the management of the buffalo condition particularly those in lactating period. Feeding improvement is recommended in order to provide an adequate milk for raising its calf and to be milked for making dadih and to support the optimal reproductive activity of the buffalo dam. In future, the assessment on “dadih“ should also include the packaging improvement which can improve and prolong the storage time for the benefit of marketing purposes.

Greenhouse gas emissions in milk and dairy product chains: Improving the carbon footprint of dairy products

Energy Technology Data Exchange (ETDEWEB)

Flysjoe, A.M.

2012-11-01

The present PhD project has focused on some of the most critical methodological aspects influencing GHG emission estimates of milk and dairy products and how the methodology can be improved. In addition, the Carbon Footprint (CF) for different types of dairy products has been analysed. Based on these results, mitigation options have been identified along the entire dairy value chain. The key methodological challenges analysed in the present study are: estimation of CH{sub 4} and N{sub 2}O emissions, assessment of CO{sub 2} emissions from land use change (LUC), co-product handling, and definition of the functional unit. Estimates of the biogenic emissions CH{sub 4} and N{sub 2}O are associated with large uncertainties due to the complexity and natural variation in biological processes. Accounting for these variations resulted in a {+-}30-50% variation in the CF for milk in Sweden and New Zealand (excluding emissions from LUC). The inclusion of emissions from LUC can drastically affect the CF of dairy products, and different models can even provide contradictory results. Thus, it is suggested that emissions associated with LUC are reported separately and that underlying assumptions are clearly explained. Accounting for the by-product beef is decisive for the CF of milk, and when designing future strategies for the dairy sector, milk and meat production needs to be addressed in an integrated approach. It is shown that an increase in milk yield per cow does not necessarily result in a lower CF of milk, when taking into account the alternative production of the by-product beef. This demonstrates that it is important to investigate interactions between different product chains, i.e. to apply system thinking. The CF of dairy products from Arla Foods analysed in the present study range from: 1.2-5.5 kg CO{sub 2}e per kg fresh dairy products, 7.3-10.9 kg CO{sub 2}e per kg butter and butter blends, 4.5-9.9 kg CO{sub 2}e per kg cheese, and 1.0-17.4 kg CO{sub 2}e per kg milk

Greenhouse gas emissions in milk and dairy product chains: Improving the carbon footprint of dairy products

Energy Technology Data Exchange (ETDEWEB)

Flysjoe, A M

2012-11-01

The present PhD project has focused on some of the most critical methodological aspects influencing GHG emission estimates of milk and dairy products and how the methodology can be improved. In addition, the Carbon Footprint (CF) for different types of dairy products has been analysed. Based on these results, mitigation options have been identified along the entire dairy value chain. The key methodological challenges analysed in the present study are: estimation of CH{sub 4} and N{sub 2}O emissions, assessment of CO{sub 2} emissions from land use change (LUC), co-product handling, and definition of the functional unit. Estimates of the biogenic emissions CH{sub 4} and N{sub 2}O are associated with large uncertainties due to the complexity and natural variation in biological processes. Accounting for these variations resulted in a {+-}30-50% variation in the CF for milk in Sweden and New Zealand (excluding emissions from LUC). The inclusion of emissions from LUC can drastically affect the CF of dairy products, and different models can even provide contradictory results. Thus, it is suggested that emissions associated with LUC are reported separately and that underlying assumptions are clearly explained. Accounting for the by-product beef is decisive for the CF of milk, and when designing future strategies for the dairy sector, milk and meat production needs to be addressed in an integrated approach. It is shown that an increase in milk yield per cow does not necessarily result in a lower CF of milk, when taking into account the alternative production of the by-product beef. This demonstrates that it is important to investigate interactions between different product chains, i.e. to apply system thinking. The CF of dairy products from Arla Foods analysed in the present study range from: 1.2-5.5 kg CO{sub 2}e per kg fresh dairy products, 7.3-10.9 kg CO{sub 2}e per kg butter and butter blends, 4.5-9.9 kg CO{sub 2}e per kg cheese, and 1.0-17.4 kg CO{sub 2}e per kg milk

BENCHMARKS FOR MILK PRODUCTION SYSTEMS IN THE PERNAMBUCO AGRESTE REGION, NORTHEASTERN BRAZIL

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MARLA CONCEIÇÃO OLIVEIRA

2016-01-01

Full Text Available The objective of this work was to identify and assess the technological, zootechnical and socioeconomic profiles and identify and quantify benchmarks for dairy cattle production systems, in a non-experimental approach, aiming to contribute to the sustainability and competitiveness of dairy farming in the Pernambuco Agreste region, northeastern Brazil. Thirty-six milk production systems of family and corporate farming were evaluated during twelve months, in order to identify and quantify the benchmarks. The systems were characterized regarding their size and technological, zootechnical and economic profiles. The correlation coefficients of the return rate on invested capital were assessed and regression equations were developed for each indicator, according to four scenarios of annual return rates (4, 6, 8 and 10%. The indicators evaluated were milk production per dairy cows, milk production per area, average price of milk, effective operational cost, total operating cost, total cost per price of milk and profitability. The dairy farming in the Pernambuco Agreste region pays the production costs, but tends to a not adequate remuneration of family labor and a need of external capital input for replacement of the assets. The productivity of production factors area and animals showed higher correlation with cost-effectiveness, denoting the need for increase the production through increases in land area and milk productivity per dairy cow. The identification and quantification of benchmarks may help to identify the weak points of dairy farming in the Agreste region, making it sustainable and competitive.

Acid-base balance of dairy cows and its relationship with alcoholic stability and mineral composition of milk

Directory of Open Access Journals (Sweden)

Rafael Fagnani

2014-05-01

Full Text Available This study aimed to associate the occurrence of acid-base disorders with the alcoholic stability of milk from animals in the field, and to evaluate differences between the mineral composition of milk that was both stable and unstable in alcohol. The sample comprised 96 dairy cows, where the milk and blood of each corresponding animal was collected. The mineral composition of stable and unstable milk in alcohol was different and may be related to acid-base disturbances. The average amount of phosphate was lower in the milk that was unstable in alcohol, while potassium was greater. Frequency of the alcoholically unstable milk cases was higher in the cows with acid-base disturbances. Respiratory alkalosis was the disorder that was most observed.

Fate of ivermectin residues in ewes' milk and derived products

NARCIS (Netherlands)

Cerkvenik, V.; Perko, B.; Rogelj, I.; Doganoc, D.Z.; Skubic, V.; Beek, W.M.J.; Keukens, H.J.

2004-01-01

The fate of ivermectin (IVM) residues was studied throughout the processing of daily bulk milk from 30 ewes (taken up to 33 d following subcutaneous administration of 0·2 mg IVM/kg b.w.) in the following milk products: yoghurt made from raw and pasteurized milk; cheese after pressing; 30- and 60-day

[Composition of nutrients and minerals in some goat milk products].

Science.gov (United States)

Gajewska, R; Ganowiak, Z; Nabrzyski, M

1997-01-01

The paper contains results of determinations of protein, fat, carbohydrates, water and minerals (Ca, P, Fe, Mn, Cu, Zn, Na, K) in 12 goat milk products. The nutrient components were determined by general approved analytical methods. Minerals like Ca, Fe, Mn, Cu, Zn, Na and K were determined by the flame ASA method. Phosphorus was determined as phosphates by colorimetric method with ammonium molybdate. Mean percentage content of protein, fat, carbohydrates and water were: 9.7-25.7; 1.4-33.5; 2.2-70.2; and 3.0-77.4 respectively. The content of minerals according to the products of goat milk were as follow: 86-1113 mg% Ca; 96-846 mg% P; 0.2-2.4 mg% Fe; 6-148 mg% Mg; 0.002-0.284 mg% Mn; 0.071-0.754 mg% Cu; 1.1-3.9 mg% Zn; 63-1281 mg% K and 27-407 mg% Na. The levels of nutrients and mineral composition of the examined goat milk products were similar to that of the cows milk products.

Oleuropein as a bioactive constituent added in milk and yogurt.

Science.gov (United States)

Zoidou, Evangelia; Magiatis, Prokopios; Melliou, Eleni; Constantinou, Maria; Haroutounian, Serkos; Skaltsounis, Alexios-Leandros

2014-09-01

Oleuropein is a bioactive natural product from olives known to display a broad variety of health beneficial properties. However its presence in most edible olives is lowered due to debittering. In this respect, we envisaged the incorporation of oleuropein into dairy products (cow's milk and yogurt) aiming to produce novel functional foods. Additionally, an analytical method for the monitoring of oleuropein in milk and yogurt was also developed and validated. Oleuropein was not affected during heat treatment of milk, while during the milk fermentation process it was not hydrolysed by the produced acids. Oleuropein was not metabolised by lactic acid bacteria, did not inhibit their growth and its stability in the final products was proven. The novel products displayed same taste, colour and texture as the conventional ones. Results herein indicate that oleuropein can be added as an active ingredient in milk and yogurt preparations to provide two novel functional dairy products. Copyright © 2014. Published by Elsevier Ltd.

Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks.

Science.gov (United States)

Patrignani, Francesca; Lanciotti, Rosalba; Mathara, Julius Maina; Guerzoni, Maria Elisabetta; Holzapfel, Wilhelm H

2006-03-01

The purpose of this research was the evaluation of technological features and of the ability of functional LAB strains with desirable sensory characteristics, to produce fermented milk. Eight strains of Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus paracasei and Lactococcus lactis, isolated from Maasai traditional fermented milk in Kenya and previously tested for their probiotic properties, were selected for this investigation. Technological features such as growth kinetics in fresh heat-treated whole milk medium and survival in the final product during storage at 4 degrees C, were studied. The strains Lb. acidophilus BFE 6,059, Lb. paracasei BFE 5,264 and Lc. lactis BFE 6,049 showed the best potential and were thus selected for use as starter cultures in further trials with the objective to improve their technological performance and to optimise the sensory features of fermented milk obtained. The effects of fat (F), non-fat milk solids (S) and fermentation temperature (T), modulated according to a Central Composite Design, on fermentation rates and viability losses during refrigerated storage of the chosen starters, and on product texture parameters, were studied. From the data analysis, it was possible to select optimum conditions for enhancing positive sensory traits of final products and for improving the survival of these potentially probiotic cultures.

Studies of 90Sr presence in milk and commercial dairy products

International Nuclear Information System (INIS)

Kruk, M.; Solecki, J.

2011-01-01

The aim of this article was to present the studies of radiological level of some commercial dairy products in Mazovian, Kuyavian-Pomeranian and Lublin regions. They were carried out for 27 commercial dairy products such as two specimens of lean cottage cheese, three specimens of cottage cheese containing a limited percentage of fat, three specimens of fat cottage cheese, three specimens of milk containing 3.2% of fat, three specimens of milk containing 2.0% of fat, two specimens of sour cream containing 12% of fat, three specimens of sour cream containing 18% of fat, one specimen of 30% whipping cream, two specimens of homogenized (strawberry and vanilla) cheese, three specimens of hard rennet cheese, one specimen of powdered milk, one specimen of goat milk. For the given commercial dairy products there were calculated effective doses (?Sv) obtained after consumption of 1 kg contaminated product for different age groups. (author)

Milk Production in the Sylvopastoral Zone of Senegal: Variation Factors and Local Populations’ Management System

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A. T. Diop

2009-01-01

Full Text Available In the Sahelian region of Senegal, milk production in pastoral systems is subjected to inter- and intra-annual variations because the animal feed is almost exclusively based on natural resources. Studies conducted from a monitoring set-up in pastoralist settlements and in station, and data from Nestle Company have shown that milk production was highly related to the milk collection date, but with a low correlation with the total amount of rainfall. The relationship between total milk production and the normalized difference vegetation index (NDVI was polynomial. The production peak was reached when the water content in forage was 70%. Surveys on pastoralists (men and women belonging to different ethnic groups and living in different production subsystems (Walo, Djoloff and Ferlo showed that the duration of lactation, number of cows and animal species were the main factors of variation of milk production. The actors in charge of milk production management differed depending on the ethnic group. Milk curdling and butter making were the two preserving methods used, and five types of gourds were used in the process. Dairy products still held a major place in farmers’ incomes and skim milk curd was the most marketed product.

Milk consumption and mucus production in children with asthma.

Science.gov (United States)

Thiara, Gurkaran; Goldman, Ran D

2012-02-01

Many parents of children with asthma are becoming increasingly reluctant to add milk to their children's diet because they believe it will worsen their children's asthma owing to increased mucus secretion. Recognizing the importance of milk as part of a healthy diet in supporting growth and calcium consumption, is it advisable to restrict milk in the diet? Dating back to the 12th century, milk has been proscribed for patients with asthma. However, to this very date studies have not been able to provide a definitive link for this recommendation. As there is a need for more conclusive evidence to determine the effect of milk among children with asthma and further understanding of mechanisms involved in mucus production, milk should not be eliminated or restricted. Health Canada recommends 2 servings of milk (0.5 L) a day for children 2 to 8 years of age and 3 to 4 servings of milk a day (0.75 to 1 L) for children 9 to 13 years of age for unrestricted healthy development.

Association between product quality control and process quality control of bulk milk

NARCIS (Netherlands)

Velthuis, A.; Asseldonk, van M.A.P.M.

2010-01-01

Assessment of dairy-milk quality is based on product quality control (testing bulk-milk samples) and process quality control (auditing dairy farms). It is unknown whether process control improves product quality. To quantify possible association between product control and process control a

Study on isolation, molecular detection of virulence gene and antibiotic sensitivity pattern of Escherichia coli isolated from milk and milk products

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M. N. Brahmbhatt

2013-06-01

Full Text Available Aim: The study was undertaken to isolate pathogenic E. coli from milk and various milk products, detection of virulence gene using Polymerase chain reaction (PCR and investigate their antibiotic sensitivity pattern. Materials and Methods: Altogether 250 milk and various milk products samples consisting of raw milk (50, cheese (50, ice-cream (50, mawa (50 and dahi (50 were collected from milk vendors, retail shops located in Anand city, under aseptic precautions. For the enrichment of the organism from the collected samples, MacConkey broth was used and inoculation was carried out on MacConkey agar and EMB agar. Later on, to confirm the isolates, various biochemical tests such as IMViC test, Urease test were performed. Evaluation of antibiotic sensitivity pattern of E. coli was assessed by disk diffusion method. Finally the E. coli isolates were screened for the presence of virulence associated genes by PCR . Results: The prevalence of E. coli was observed 32 % in the samples comprising of milk (52.00%, cheese (28.00%, icecream (20.00%, mawa (44.00%, and dahi (16.00%. Antibiotic sensitivity was recorded high for Co-trimoxazole (100% followed by Gentamicin (96.73%, Trimithoprime (93.47% and Doxycycline hydochloride (92.39%. Least sensitivity was recorded for Ampicillin (8.69%. In this study, out of 80 E. coli isolates, 25 isolates (31.25% were positive for stx genes, of which 7 (8.75% isolates were positive for stx1 gene only, while 12 (15.00% isolates were positive for stx2 gene only and 5 (6.25% isolates were positive for both stx1 and stx2, 7 isolates (8.75% were positive for eaeA gene and all the isolate were negetive for rfb O157 gene. Conclusions: Current study supports the finding that raw milk and various milk products can be regarded as critical source of pathogenic E. coli This explains the need of strict monitoring and surveillance for effective measures of hygiene and sanitary practice during production of milk and various milk

Characterization of Oxidative Stability of Fish Oil- and Plant Oil-Enriched Skimmed Milk

DEFF Research Database (Denmark)

Saga, Linda C.; Kristinova, Vera; Kirkhus, Bente

2013-01-01

oat oil and camelina oil to protect fish oil in bulk and as fish oil-enriched skimmed milk emulsions was evaluated. Results of oxidative stability of bulk oils and blends assessed by the Schaal oven weight gain test and by the rancimat method showed significant increase in oxidative stability when oat...... oil was added to fish oil in only 5 and 10 %, whereas no protective effect of camelina oil was observed when evaluated by these methods. Moreover, fish oil blended with oat oil conferred the lowest PV and lower amounts of volatile compounds during the storage period of 14 days at 4 °C. Surprisingly......, skimmed milk supplemented with fish-oat oil blend gave the highest scores for off-flavors in the sensory evaluation, demonstrating that several methods, including sensory analysis, should be combined to illustrate the complete picture of lipid oxidation in emulsions....

Characterization of Staphylococcus species isolated from raw milk and milk products (lben and jben) in North Morocco.

Science.gov (United States)

Bendahou, Abdrezzak; Lebbadi, Mariam; Ennanei, Latifa; Essadqui, Fatima Z; Abid, Mohammed

2008-06-01

To investigate the incidence and antibiotic resistance of staphylococcal strains isolated from milk and milk products and to trace the ecological origin of the Staphylococcus aureus isolated. Eighty-one samples of raw milk, lben (whey) and jben (cheese) were analyzed for the presence of staphylococcal strains. Isolates were identified by Gram stains, tests for coagulase, the API staph system and the WalkAway 40/96, which also determines the antimicrobial susceptibility profiles. The S. aureus strains were biotyped, and variable regions of the coagulase gene were amplified using the polymerase chain reaction. The identification results showed a predominance of coagulase-negative staphylococci (54 %). Coagulase-positive staphylococci that were identified were divided into 3 groups comprising S. aureus (40%), Staphylococcus intermedius (2 %) and Staphylococcus hyicus (4%). Among the S. aureus that was isolated, biotype C was the predominant biotype. Among 40 coagulase gene PCR-amplification products, 37 produced a single band, while 3 isolates produced two bands. The antimicrobial susceptibility-profile of the staphylococcal strains revealed a high incidence of S. aureus to penicillin G. In addition, Staphylococcus lentus presented considerable resistance to the oxacillin, erythromycin and lincomycin. The presence of staphylococci in raw milk, lben and jben in areas of northern Morocco poses a health hazard, so it is necessary for the public health inspectors to properly examine the conditions during production, storage and commercialization of all products made with unpasteurized milk.

[Genetic improvement of technological characteristics of starters for fermented milk products].

Science.gov (United States)

Oganesian, G G; Barsegian, A A; Grigorian, N G; Toptsian, A V

2010-01-01

Possibility for improvement of technological characteristics of lactobacilli using mutations of resistance to rifampicin (rif(r)) and streptomycin (str(r)) was studied. Using starter model of Narine Lactobacillus acidophilus INMIA-9602 Armenian diet milk product, it was showed that a possibility for selecting strains with increased rate of milk fermentation and acid production is higher in Rif(r) and Str(r) mutants induced by nitrosoguanidine than in cultures sensitive to antibiotics. The milk products obtained using Rif(r) and Str(r) strains had high viscosity, improved texture, increased amount of alive cells and good organoleptic features.

Relationship between milk intake and mucus production in adult volunteers challenged with rhinovirus-2.

Science.gov (United States)

Pinnock, C B; Graham, N M; Mylvaganam, A; Douglas, R M

1990-02-01

In the first of three studies investigating the widely held belief that "milk produces mucus," 60 volunteers were challenged with rhinovirus-2, and daily respiratory symptoms and milk and dairy product intake records were kept over a 10-day period. Nasal secretion weights were obtained by weighing tissues collected and sealed immediately after use. Information was obtained on 51 subjects, yielding 510 person-days of observation. Subjects consumed zero to 11 glasses of milk per day (mean, 2.7; SE, 0.08), and secretion weights ranged from zero to 30.4 g/day (mean, 1.1; SE, 0.1). In response to an initial questionnaire, 27.5% reported the practice of reducing intake of milk or dairy products with a cold or named milk or dairy products as bad for colds. Of the latter group, 80% stated the reason as "producing more mucus/phlegm." Milk and dairy product intake was not associated with an increase in upper or lower respiratory tract symptoms of congestion or nasal secretion weight. A trend was observed for cough, when present, to be loose with increasing milk and dairy product intake; however, this effect was not statistically significant at the 5% level. Those who believe "milk makes mucus" or reduce milk intake with colds reported significantly more cough and congestion symptoms, but they did not produce higher levels of nasal secretions. We conclude that no statistically significant overall association can be detected between milk and dairy product intake and symptoms of mucus production in healthy adults, either asymptomatic or symptomatic, with rhinovirus infection.

Economic analysis of milk production and consumption in the Middle East and North Africa

Directory of Open Access Journals (Sweden)

Mansoor Maitah

2012-01-01

Full Text Available Milk products are considered as the essential food commodities for humans. Milk products contain essential elements for the human body such as protein, glucose, minerals and vitamins. Moreover, milk is considered the cheapest source of animal protein, an important resource for some related transformation industries and provides employment opportunities for a large number of small producers in both rural and urban areas. The aim of this paper is to analyze the factors which determine the supply and demand for liquid milk (henceforth milk in the Middle East and North Africa in order to point out the main problems and constraints obstructing the milk production in this region. The research also attempts to understand the drivers for the development in milk production in the Middle East and North Africa.Total milk production in the Middle East and North Africa increased from about 12.57 million tons in 1990 to about 25.18 millions tons in 2008. This paper attempts to identify the factors which influence the effectiveness of production, consumption and foreign trade of milk in the Middle East and North Africa. The most important factors affecting consumption is the population, per capita income and produced quantity where a 1% increase in all of them results in increasing the quantity consumed by 1.3%, 2.86% and 0.611%, respectively. Milk sector provides employment opportunities for more than 25% of the working force in some Middle East and North Africa countries.

FACTORS INCREASING THE COMPETITIVENESS OF MILK PRODUCTION IN THE KRASNODAR REGION

OpenAIRE

Kremyanskaya E. V.

2016-01-01

The study justifies the need for improving the competitiveness of milk production in the commodity market, identifies the key indicators of improving the competitiveness of milk, which include the quality and level of costs. A direct dependence of the efficiency of realization of milk and incentives of operators of machine milking (milkers) on the quality of the raw milk produced is defined by means of the method of statistical groupings. A correlation and regression analysis of the quality o...

[Comparison of organic component and di-n-butyl phthalate between human milk and cow milk products].

Science.gov (United States)

Liu, Hui-jie; Cao, Jia; Shu, Wei-qun

2011-01-01

To explore types of organic components and pollution level of di-n-butyl phthalate (DBP) between human milk and cow milk products. Forty healthy postpartum women with an average age of (27.44 ± 3.43) years old were selected, and a 5 ml sample of breast milk were collected. Four different brands of fresh cow milk and 1 brand of milk powder were randomly selected in the market. A total of 15 samples were collected with 3 from each brand, and the qualitative analysis of types of organic components and quantitative analysis of DBP were conducted by gas-chromatography and mass-spectrometry (GC/MS) method. A total of 176 different types of organic components were detected in 40 samples of human milk (averaged at (10.58 ± 4.16) types per sample); 37 different types were detected in 12 samples of fresh cow milk (averaged at (8.67 ± 1.61) types per sample); while 31 types of organic components were detected in 3 samples of milk powder (averaged at (12.67 ± 0.58) types per sample). It was obvious that the types of organic components in milk powder were significantly higher than the other two groups (t = 2.09, 4.00, P milk and cow milk was 9-octadecenoic acid (45.00% (18/40) in human milk; 53.33% (8/15) in cow milk). DBP concentrations were (57.78 ± 35.42) µg/L, (20.76 ± 6.60) µg/L and (0.45 ± 0.05) mg/kg (equal to (66.78 ± 7.60) µg/L) in human milk, fresh cow milk and milk powder, respectively. The DBP concentration in fresh cow milk was significantly lower than those in human milk and milk powder (t = 37.02, 46.02, P milk and cow milk contain different types of organic pollutants, some of which have toxic effects on reproduction and human development.

Chemometric approach to texture profile analysis of kombucha fermented milk products.

Science.gov (United States)

Malbaša, Radomir; Jevrić, Lidija; Lončar, Eva; Vitas, Jasmina; Podunavac-Kuzmanović, Sanja; Milanović, Spasenija; Kovačević, Strahinja

2015-09-01

In the present work, relationships between the textural characteristics of fermented milk products obtained by kombucha inoculums with various teas were investigated by using chemometric analysis. The presented data which describe numerically the textural characteristics (firmness, consistency, cohesiveness and index of viscosity) were analysed. The quadratic correlation was determined between the textural characteristics of fermented milk products obtained at fermentation temperatures of 40 and 43 °C, using milk with 0.8, 1.6 and 2.8% milk fat and kombucha inoculums cultivated on the extracts of peppermint, stinging nettle, wild thyme and winter savory. Hierarchical cluster analysis (HCA) was performed to identify the similarities among the fermented products. The best mathematical models predicting the textural characteristics of investigated samples were developed. The results of this study indicate that textural characteristics of sample based on winter savory have a significant effect on textural characteristics of samples based on peppermint, stinging nettle and wild thyme, which can be very useful in the determination of products texture profile.

APPLICATION EXPERIENCE OF GOAT'S MILK BASED PRODUCTS AMONG CHILDREN, SUFFERING FROM ATOPIC DERMATITIS

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T.G. Malanicheva

2007-01-01

Full Text Available The purpose of the work is to study the efficiency of the diet therapy against atopic dermatitis by means of the goat's milk based products among children at different age. The researchers observed 188 children aged between 3 months and 18 years, suffering from atopic dermatitis aggravated by the mycotic infection. Patients of the main group (102 children under 3 received goat's milk based products within the hypo allergic diet — «Nanny» and «Nanny — Zolotaya Kozochka» adapted milk formulas, while children over 3 received «Amal Tea» instant goat's milk. The research findings have showed that the introduction of the goat's milk based products into the food ration leads not only to the positive short term results — achievement of the clinical remission on 12th–20th day from the moment the therapy starts, but also to the positive long term effect — remission extension, reduction of the disease recurrences, reduction of the general IgE level in blood serum and offending IgE allergens to the cow milk proteins and casein. Thus, the replacement of the cow milk based products within the ration of patients for «Nanny» and «Nanny — Zolotaya Kozochka» adapted milk formulas and «Amal Tea» instant goat's milk allows for optimization of the atopic dermatitis diet therapy among children at different age.Key words: atopic dermatitis, diet therapy, goat's milk.

Food safety in raw milk production: risk factors associated to bacterial DNA contamination.

Science.gov (United States)

Cerva, Cristine; Bremm, Carolina; Reis, Emily Marques dos; Bezerra, André Vinícius Andrade; Loiko, Márcia Regina; Cruz, Cláudio Estêvão Farias da; Cenci, Alexander; Mayer, Fabiana Quoos

2014-06-01

While human illness from milkborne pathogens may be linked to contamination of the product after pasteurization or improper pasteurization, such diseases are usually associated with consumption of raw milk or its by-products. Molecular biology tools were applied to investigate contamination by Listeria monocytogenes, Salmonella spp., some pathogenic strains of Escherichia coli, and Campylobacter jejuni in 548 raw milk samples from 125 dairy farms established in two regions from southern Brazil. Moreover, 15 variables were evaluated for their association with raw milk contamination levels, and the risk factors were determined by multiple regression analysis. Salmonella spp. were more frequently detected, followed by pathogenic E. coli. There was difference in contamination index between the regions, in which risk factors such as temporary cattle confinement, low milk production, low milking machine cleaning frequency, and milk storage area without tile walls were identified. The risk factors were specific to each region studied. Nevertheless, the data can be used to improve milk quality of dairy farms/herds with similar management practices.

Nuclear-derived techniques improve cattle productivity and milk quality in Cameroon

International Nuclear Information System (INIS)

Dixit, Aabha

2016-01-01

Increasing agricultural production and improving the quality of milk and meat are key to combating poverty and increasing food security in Africa. Countries such as Cameroon are increasingly turning to innovative, nuclear and nuclear-derived techniques to control and prevent diseases among livestock, and boost cattle and milk production.

Genetic comparison of milk production and composition in three maternal rabbit lines

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Ayman Gamal Fawzy EL Nagar

2014-12-01

Full Text Available The aim of this study was to compare 3 Spanish maternal rabbit lines (A, V and LP in terms of milk production and composition. These lines were founded on different criteria but selected for litter size at weaning. A total of 194 mature does in their third or higher parity were used. The milk yield of does was recorded at 1, 2, 3, 4, 8, 9, 10, 11, 15, 16 and 17 d post-partum (dpp. The milk production traits studied were weekly milk yield (WMY; g/wk and milk conversion ratio (MCR; grams of litter gain per grams of milk suckled during the first 21  dpp. The milk composition traits studied were fat (%, protein  (%, ash (%, lactose (% and total solids (%. The milk samples to be analysed were collected from each doe at 18 dpp. Data were analysed using single trait mixed and fixed models with and without covariates; the covariates were number born alive (NBA and doe weight at kindling (DW. The overall mean of WMY, during the first 3 wk, was 1547±16 g/wk. Milk yields during the different lactation weeks were for line A 872±39, 1503±39 and 1865±39 g for first, second and third lactation weeks, respectively. In line V, the corresponding values were 919±35, 1633±35 and 2004±35  g, and in line LP, they were 1043±36, 1819±36 and 2254±36  g. Means of MCR were 0.41±0.01, 0.41±0.01 and 0.42±0.01 for A, V and LP lines, respectively. Overall means of fat, protein, ash, lactose and total solids (% were 14.62±0.17, 11.10±0.07, 1.89±0.04, 2.67±0.12 and 30.27±0.24, respectively. The differences between lines for milk production traits were significant except for MCR, while the differences between lines for milk composition traits were not significant. NBA had significant effects on all milk yield traits but had no significant effects on milk composition traits. DW only had a significant effect on weekly milk yield. The parity order had no significant effect either for milk production traits or milk composition traits in multiparous does, except

Daily intake of heavy metals by infants through milk and milk products

Energy Technology Data Exchange (ETDEWEB)

Tripathi, R.M.; Raghunath, R.; Sastry, V.N.; Krishnamoorthy, T.M. [Environmental Assessment Division, Bhabha Atomic Research Centre, Trombay, Mumbai (India)

1999-03-09

Concentrations of the essential elements Zn and Cu and potentially toxic elements Pb and Cd in different milk samples and baby food materials were measured, primarily to assess whether the intakes comply with recommended desired levels for essential and permissible levels for toxic elements. The geometric mean concentrations of Pb, Cd, Cu and Zn in different types of milk were found to vary from 1.70 to 3.35, 0.07 to 0.10, 43.2 to 195 and 1772 to 4230 {mu}g/l, while the same in different baby foods had values from 39.5 to 77.7, 0.45 to 17.7, 1106.3 to 3157.3 and 9367 to 34-592 {mu}g/kg, respectively. The concentration of Cd was found to be very low (0.1 {mu}g/l) and fairly constant in all types of milk. The lead content in cow milk was observed to be the lowest even in comparison with breast milk. Concentrations of all these metals are approximately one order of magnitude higher in baby food products than those observed in different types of milk owing to higher fat content. The infant baby food Amul Spray contains low concentrations of toxic (Pb and Cd) and high concentrations of essential (Cu and Zn) elements. The daily intakes of Pb, Cd, Cu and Zn by infants through milk and baby foods marketed in Mumbai city have also been estimated. The daily intakes of Pb (1.1 {mu}g/kg) and Cd (0.01 {mu}g/kg) for infants through baby foods are well below the recommended tolerable levels of 3.57 {mu}g/kg and 0.8-1.0 {mu}g/kg, respectively. Similarly the daily intake levels of essential elements are also significantly lower than the recommended desirable levels of 3-5 mg and 0.5-1.0 mg for Zn and Cu, respectively. Milk from an Indian mother also does not provide adequate levels of essential elements to the infants and children. (Copyright (c) 1999 Elsevier Science B.V., Amsterdam. All rights reserved.)

Daily intake of heavy metals by infants through milk and milk products

International Nuclear Information System (INIS)

Tripathi, R.M.; Raghunath, R.; Sastry, V.N.; Krishnamoorthy, T.M.

1999-01-01

Concentrations of the essential elements Zn and Cu and potentially toxic elements Pb and Cd in different milk samples and baby food materials were measured, primarily to assess whether the intakes comply with recommended desired levels for essential and permissible levels for toxic elements. The geometric mean concentrations of Pb, Cd, Cu and Zn in different types of milk were found to vary from 1.70 to 3.35, 0.07 to 0.10, 43.2 to 195 and 1772 to 4230 μg/l, while the same in different baby foods had values from 39.5 to 77.7, 0.45 to 17.7, 1106.3 to 3157.3 and 9367 to 34-592 μg/kg, respectively. The concentration of Cd was found to be very low (0.1 μg/l) and fairly constant in all types of milk. The lead content in cow milk was observed to be the lowest even in comparison with breast milk. Concentrations of all these metals are approximately one order of magnitude higher in baby food products than those observed in different types of milk owing to higher fat content. The infant baby food Amul Spray contains low concentrations of toxic (Pb and Cd) and high concentrations of essential (Cu and Zn) elements. The daily intakes of Pb, Cd, Cu and Zn by infants through milk and baby foods marketed in Mumbai city have also been estimated. The daily intakes of Pb (1.1 μg/kg) and Cd (0.01 μg/kg) for infants through baby foods are well below the recommended tolerable levels of 3.57 μg/kg and 0.8-1.0 μg/kg, respectively. Similarly the daily intake levels of essential elements are also significantly lower than the recommended desirable levels of 3-5 mg and 0.5-1.0 mg for Zn and Cu, respectively. Milk from an Indian mother also does not provide adequate levels of essential elements to the infants and children. (Copyright (c) 1999 Elsevier Science B.V., Amsterdam. All rights reserved.)

Economics of Local Cow Milk Products Marketing in Kwara State ...

African Journals Online (AJOL)

Economics of Local Cow Milk Products Marketing in Kwara State, Nigeria. ... The marketing chain for the commodity is simple and crude. It starts from the raw cow milk processors ... EMAIL FULL TEXT EMAIL FULL TEXT · DOWNLOAD FULL ...

Diet and bioclimatic conditions on production and milk quality

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F. P. Campos

2018-05-01

Full Text Available It was aimed to analyze the productive performance of lactating cows on isoprotein fed diets, at differentiated environmental conditions. Eight Holstein cows were used, grouped in two 4 × 4 balanced Latin squares design. The treatments were evaluated in 2 × 2 factorial designs: sources of roughage (corn silage – CS plus concentrate, and the combination of corn silage with sugarcane - CSSC, 1:1 on DM, plus concentrate and distinct environment (with= WS and without= OS, fan and nebulizers system= Sfn. The estimation of dry matter intake (DMI, productive performance and physicochemical parameters of milk were evaluated. There was no interaction effect of environment factors and source of forage. There was signiÀ cant effects for the source forage factors, where the DMI for the CSSC based diet was higher than the CS based diet in the effect of forage (4.22 vs. 4.06% BW, and 22.3 vs. 21.7 kg/d, respectively, P≤0.05, but with similar milk production correcting 3.5% fat (23.01 vs. 22.62, CSSC and CS; 22.85 vs. 22.78 kg/day, WS and OS, respectively, P≥0.05. The feed efÀ ciency and conversion was similar in both factors (102.8 vs. 104.7% and 0.99 vs. 1.0, CSSC and CS; 102.5 vs. 104.9% and 1.0 vs. 0.99, WS and OS, respectively, P≥0.05. The beneÀ t-diet cost ratio was higher for CS-based diet than for CSSC (7.44 vs. 6.97, P≤0.05. There were effects only in the forage factor for CP milk (3.26 vs. 3.23%, P≤0.05, lactose (4.54 vs. 4.49%, P≤0.05 and urea nitrogen in milk (23.21 vs. 20.71 mg/dL, P≤0.05 and the superiority arising from the CSSC-based diet in comparison to the CS diet. There was higher for T and THI (28.1 vs. 23.6°C and 75.1 vs. 71.1, respectively, P≤0.05, and lower RH to 2:00 pm (47.7 vs. 64.5%, P≤0.05. The linear score showed negative correlations with DMI, milk production, lactose and urea nitrogen (-0.36, -0.69, -0.44 and -0.32, P≤0.05, respectively. The use of the diet based on CSSC proposed increases in DMI and

Rapid determination of cholesterol in milk and milk products by direct saponification and capillary gas chromatography.

Science.gov (United States)

Fletouris, D J; Botsoglou, N A; Psomas, I E; Mantis, A I

1998-11-01

A simple method is described for the determination of cholesterol in milk and milk products. Samples (0.2 g) are saponified in capped tubes with 0.5 M methanolic KOH solution by heating for 15 min at 80 degrees C. Water is added to the mixtures, and the unsaponifiable fractions are extracted with hexane to be further analyzed by capillary gas chromatography. Because of the rapid sample preparation and gas chromatographic procedures, a single sample can be analyzed in 30 min. Overall recovery was 98.6%, and the linearity was excellent for the fortification range examined. Precision data that were based on the variation within and between days suggested an overall relative standard deviation value of 1.4%. The method has been successfully applied to quantitate cholesterol in a variety of milk products.

Economics of milk production of major dairy buffalo breeds by agro-ecological zones in pakistan

International Nuclear Information System (INIS)

Aujla, K.M.

2014-01-01

This study was designed to compare costs of rearing and returns received from major dairy buffalo breeds (Nili-Ravi and Kundhi) in various agro-ecological zones of Pakistan. For this purpose, 219 buffalo farmers were randomly selected from mixed and rice-wheat cropping zones of Punjab and Sindh provinces, mixed cropping zone of Khyber Pakhtunkhwa (KPK) province, coastal zone of Sindh and mountainous-AJK. Of these, 155 and 64 were Nili-Ravi and Kundhi buffalo breed farmers, respectively. The study revealed that among the structure of cost components, feed cost occupied the major share in total cost of milk production. Milk production of buffaloes of Nili-Ravi and Kundhi breeds were 2889 and 2375 liter per annum, respectively. Total costs of milk production of Nili-Ravi and Kundhi buffalo breeds were Rs.96155 and Rs.90604 per annum, respectively. Net income per liter from milk of Nili-Ravi and Kundhi breeds was Rs.12 and Rs.11, and benefit-cost ratios were 1.4 and 1.3, respectively. Hence, Nili-Ravi buffalo breed is more productive and yields better returns over Kundhi breed. Moreover, buffalo milk production is a profitable business in the country except in coastal areas of Sindh, where investment in milk production just covers the cost of production due to comparatively higher feed prices and low milk prices. Econometric analysis of milk production in the country revealed that use of green fodder and concentrates contribute positively and significantly to milk production. (author)

Associations between variants of the HAL gene and milk production traits in Chinese Holstein cows.

Science.gov (United States)

Wang, Haifei; Jiang, Li; Wang, Wenwen; Zhang, Shengli; Yin, Zongjun; Zhang, Qin; Liu, Jian-Feng

2014-11-25

The histidine ammonia-lyse gene (HAL) encodes the histidine ammonia-lyase, which catalyzes the first reaction of histidine catabolism. In our previous genome-wide association study in Chinese Holstein cows to identify genetic variants affecting milk production traits, a SNP (rs41647754) located 357 bp upstream of HAL, was found to be significantly associated with milk yield and milk protein yield. In addition, the HAL gene resides within the reported QTLs for milk production traits. The aims of this study were to identify genetic variants in HAL and to test the association between these variants and milk production traits. Fifteen SNPs were identified within the regions under study of the HAL gene, including three coding mutations, seven intronic mutations, one promoter region mutation, and four 3'UTR mutations. Nine of these identified SNPs were chosen for subsequent genotyping and association analyses. Our results showed that five SNP markers (ss974768522, ss974768525, ss974768531, ss974768533 and ss974768534) were significantly associated with one or more milk production traits. Haplotype analysis showed that two haplotype blocks were significantly associated with milk yield and milk protein yield, providing additional support for the association between HAL variants and milk production traits in dairy cows (P HAL gene and milk production traits in Chinese Holstein cows, indicating the potential role of HAL variants in these traits. These identified SNPs may serve as genetic markers used in genomic selection schemes to accelerate the genetic gains of milk production traits in dairy cattle.

Effect of protein degradability on milk production of dairy ewes.

Science.gov (United States)

Mikolayunas-Sandrock, C; Armentano, L E; Thomas, D L; Berger, Y M

2009-09-01

The objective of this experiment was to determine the effect of protein degradability of dairy sheep diets on milk yield and protein utilization across 2 levels of milk production. Three diets were formulated to provide similar energy concentrations and varying concentrations of rumen-degradable protein (RDP) and rumen-undegradable protein (RUP): 12% RDP and 4% RUP (12-4) included basal levels of RDP and RUP, 12% RDP and 6% RUP (12-6) included additional RUP, and 14% RDP and 4% RUP (14-4) included additional RDP. Diets were composed of alfalfa-timothy cubes, whole and ground corn, whole oats, dehulled soybean meal, and expeller soybean meal (SoyPlus, West Central, Ralston, IA). Estimates of RDP and RUP were based on the Small Ruminant Nutrition System model (2008) and feed and orts were analyzed for Cornell N fractions. Eighteen multiparous dairy ewes in midlactation were divided by milk yield (low and high) into 2 blocks of 9 ewes each and were randomly assigned within block (low and high) to 3 pens of 3 ewes each. Dietary treatments were arranged in a 3 x 3 Latin square within each block and applied to pens for 14-d periods. We hypothesized that pens consuming high-RUP diets (12-6) would produce more milk and milk protein than the basal diet (12-4) and pens consuming high-RDP diets (14-4) would not produce more milk than the basal diet (12-4). Ewes in the high-milk-yield square consumed more dry matter and produced more milk, milk fat, and milk protein than ewes in the low-milk-yield square. There was no effect of dietary treatment on dry matter intake. Across both levels of milk production, the 12-6 diet increased milk yield by 14%, increased milk fat yield by 14%, and increased milk protein yield by 13% compared with the 14-4 and 12-4 diets. Gross N efficiency (milk protein N/intake protein N) was 11 and 15% greater in the 12-6 and 12-4 diets, respectively, compared with the 14-4 diet. Milk urea N concentration was greater in the 12-6 diet and tended to be

THE MICROBIOLOGICAL LOAD OF SHEEP MILK FROM PRIMARY PRODUCTION TO ITS PROCESSING

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Zuzana Farkašová

2010-05-01

Full Text Available In the breeding with the average number of 220 sheep (zošľachtená valaška with traditional hand milking in the Eastern Slovakia the microbiological load of milk during the process of primary production, transport, before and after pasteurisation as well as during dairy processing to cheese curd was observed. The results in three seasons were compared to those obtained at finishing of milking in the season before. The microbiological load of milk was observed using the bacteriological methods for determination of the presence of Staphylococcus sp. and other bacteria, and determination of the total number of staphylococci: a  in milliliter of pool milk sample; b  the transport control – smears from transport tank and determination of the total number of staphylococci in the tank milk sample; c bacteriological examination of bulk tank milk in the dairy plant before and after pasteurisation, including examination of cheese curd. After pasteurisation no staphylococci were recorded as in milk as in cheese. Out of 112 strains of Staphylococcus aureus only four strain produced staphylococcal enterotoxins (SE, but in another 7 strains a gene for production of SE, type C was found. The measures introduced during the following season led to the fact that total numbers of coagulase-positive staphylococci in milk within the process of primary production and transport did not exceed the limit permitted by legislation, and after pasteurisation of milk and cheese curd they were not found at all.  doi:10.5219/58

Feeding restriction impairs milk yield and physicochemical properties rendering it less suitable for sale

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Vilmar Fruscalso

2013-08-01

Full Text Available Feed shortages are relatively frequent in subtropical pasture-based dairy production systems. The effect of feed restriction on milk yield and physical-chemical traits was evaluated in this study. The experiment was carried out in Brazil's south region. Treatments consisted of control and restricted diet. Six multiparous and six primiparous cows, with 499 ± 47.20 kg body weight (BW, at mid-lactation (188 ± 124 days in milk, producing 19.35 ± 4.10 kg of milk were assigned to two groups, balanced for parity, each group receiving a different sequence of the dietary treatments for 56 days, in a crossover design. Diet nominated as control included 8 kg DM 100 kg BW-1 of Bermuda grass var. Tifton pasture (Cynodon dactylon (L. Pers., 5.00 kg of concentrate and 2.50 kg of Tifton hay per day. The restriction diet consisted of 50 % of the quantity offered in the control diet. Milk production and physicochemical composition were evaluated. Feed restriction reduced milk production by 40 %, body condition score by 5 %, milk magnesium by 14.3 %, lactose by 1.7 %, titratable acidity by 10 % and stability to the ethanol test by 9 % and it tended to increase (7 % milk potassium content. No changes were found for the remaining characteristics. Since feed restriction is quite frequent in Brazil's extensive dairy production systems, our concern is that besides decreased milk production, changes can occur in the physiochemical attributes of the milk, mainly a reduction in the stability to the ethanol test, which may increase the volume of milk rejected by the industry.

Effect of a Galactagogue Herbal Tea on Breast Milk Production and ...

African Journals Online (AJOL)

2018-02-07

Feb 7, 2018 ... Background and Objectives: Poor breast milk production is the most frequent cause of breastfeeding failure in preterm babies. The aim of our study is to evaluate the effect of herbal tea mixture containing stinging nettle (Natal, Hipp) on breast milk production and serum prolactin levels of mothers, and ...

Effect of a Galactagogue Herbal Tea on Breast Milk Production and ...

African Journals Online (AJOL)

Background and Objectives: Poor breast milk production is the most frequent cause of breastfeeding failure in preterm babies. The aim of our study is to evaluate the effect of herbal tea mixture containing stinging nettle (Natal, Hipp) on breast milk production and serum prolactin levels of mothers, and weight gain of preterm ...

Effects of information technology on dairy farms in The Netherlands: an empirical analysis of milk production records.

Science.gov (United States)

Van Asseldonk, M A; Huirne, R B; Dijkhuizen, A A; Tomaszewski, M A; Harbers, A G

1998-10-01

This study empirically quantified the effects of the adoption of an automated concentrate feeder, on-line measurement of milk production, and activity measurement on milk production and reproduction. The data comprised annual results of Dutch farms operating in a milk quota system from 1987 to 1996; data included both adopters and nonadopters as well as farm results before and after adoption. The use of an automated concentrate feeder improved the annual carrier production of milk, milk protein, and milk fat (102, 4.95, and 5.52 kg per cow, respectively). In contrast, on-line measurement of milk production did not significantly affect milk production records. Calving interval was shortened by 5.7 d after the adoption of an activity measurement system but was not affected by the adoption of an automated concentrate feeder or by the measurement of on-line milk production.

Life cycle assessment of conventional and organic milk production in the Netherlands.

NARCIS (Netherlands)

Thomassen, M.A.; Calker, van K.J.; Smits, M.C.J.; Iepema, G.; Boer, de I.J.M.

2008-01-01

Production of milk causes environmental side effects, such as emission of greenhouse gases and nutrient enrichment in surface water. Scientific evidence that shows differences in integral environmental impact between milk production systems in the Netherlands was underexposed. In this paper, two

Relationships of efficiency to reproductive disorders in Danish milk production: a stochastic frontier analysis.

Science.gov (United States)

Lawson, L G; Bruun, J; Coelli, T; Agger, J F; Lund, M

2004-01-01

Relationships of various reproductive disorders and milk production performance of Danish dairy farms were investigated. A stochastic frontier production function was estimated using data collected in 1998 from 514 Danish dairy farms. Measures of farm-level milk production efficiency relative to this production frontier were obtained, and relationships between milk production efficiency and the incidence risk of reproductive disorders were examined. There were moderate positive relationships between milk production efficiency and retained placenta, induction of estrus, uterine infections, ovarian cysts, and induction of birth. Inclusion of reproductive management variables showed that these moderate relationships disappeared, but directions of coefficients for almost all those variables remained the same. Dystocia showed a weak negative correlation with milk production efficiency. Farms that were mainly managed by young farmers had the highest average efficiency scores. The estimated milk losses due to inefficiency averaged 1142, 488, and 256 kg of energy-corrected milk per cow, respectively, for low-, medium-, and high-efficiency herds. It is concluded that the availability of younger cows, which enabled farmers to replace cows with reproductive disorders, contributed to high cow productivity in efficient farms. Thus, a high replacement rate more than compensates for the possible negative effect of reproductive disorders. The use of frontier production and efficiency/inefficiency functions to analyze herd data may enable dairy advisors to identify inefficient herds and to simulate the effect of alternative management procedures on the individual herd's efficiency.

Sustainability evaluation of pasteurized milk production with a life cycle assessment approach: An Iranian case study

Energy Technology Data Exchange (ETDEWEB)

Rafiee, Shahin, E-mail: shahinrafiee@ut.ac.ir [Department of Agricultural Machinery Engineering, Faculty of Agricultural, Engineering and Technology, University of Tehran, Karaj (Iran, Islamic Republic of); Khoshnevisan, Benyamin, E-mail: b_khoshnevisan@ut.ac.ir [Department of Agricultural Machinery Engineering, Faculty of Agricultural, Engineering and Technology, University of Tehran, Karaj (Iran, Islamic Republic of); Environmental Specialist Research Team (ESRTeam), Tehran (Iran, Islamic Republic of); Mohammadi, Issa; Aghbashlo, Mortaza; Musazadeh, Hossein [Department of Agricultural Machinery Engineering, Faculty of Agricultural, Engineering and Technology, University of Tehran, Karaj (Iran, Islamic Republic of); Clark, Sean [Agriculture and Natural Resources Program, Berea College, Berea, KY (United States)

2016-08-15

Agro-food systems play a significant role in the economies of all nations due to energy use and the resulting environmental consequences. The sustainability of these systems is determined by a multitude of interacting economic, social and environmental factors. Dairy production presents a relevant example of the sustainability trade-offs that occur within such systems. On the one hand, dairy production constitutes an important part of the human diet, but it is also responsible for significant emissions of potent greenhouse gases and other pollutants. In this study, the environmental aspects of pasteurized milk production in Iran were investigated using a life-cycle approach. Three sub-systems, namely feed production, dairy farm and dairy factory, were taken into account to determine how and where Iranian pasteurized milk production might be made more environmentally friendly and energy efficient. The results clearly demonstrate that the feed production stage was the hot spot in pasteurized milk production in terms of energy consumption, environmental burdens and economic costs. The largest share of the total production costs belonged to animal feeds (43%), which were part of the feed production stage. The largest consumers of energy in the production of raw milk were alfalfa (30.3%), concentrate (24%), straw (17.8%) and maize (10.9%) for cows, followed by diesel fuel (6.6%) and electricity (5.6%). The global warming potential for the production of 1000 kg of raw milk at the dairy-farm gate was estimated at 457 kg CO{sub 2,eq}. Thus, more than 69% of the total impact at the milk-processing gate resulted from the previous two sub-systems (feed production and dairy farm), with the feed-production stage accounting for the largest fractions of the environmental burdens. - Highlights: • Environmental aspects of milk production in Iran were investigated using LCA. • Feed production, dairy farm and dairy factory were taken into account. • Feed production stage was

Sustainability evaluation of pasteurized milk production with a life cycle assessment approach: An Iranian case study

International Nuclear Information System (INIS)

Rafiee, Shahin; Khoshnevisan, Benyamin; Mohammadi, Issa; Aghbashlo, Mortaza; Musazadeh, Hossein; Clark, Sean

2016-01-01

Agro-food systems play a significant role in the economies of all nations due to energy use and the resulting environmental consequences. The sustainability of these systems is determined by a multitude of interacting economic, social and environmental factors. Dairy production presents a relevant example of the sustainability trade-offs that occur within such systems. On the one hand, dairy production constitutes an important part of the human diet, but it is also responsible for significant emissions of potent greenhouse gases and other pollutants. In this study, the environmental aspects of pasteurized milk production in Iran were investigated using a life-cycle approach. Three sub-systems, namely feed production, dairy farm and dairy factory, were taken into account to determine how and where Iranian pasteurized milk production might be made more environmentally friendly and energy efficient. The results clearly demonstrate that the feed production stage was the hot spot in pasteurized milk production in terms of energy consumption, environmental burdens and economic costs. The largest share of the total production costs belonged to animal feeds (43%), which were part of the feed production stage. The largest consumers of energy in the production of raw milk were alfalfa (30.3%), concentrate (24%), straw (17.8%) and maize (10.9%) for cows, followed by diesel fuel (6.6%) and electricity (5.6%). The global warming potential for the production of 1000 kg of raw milk at the dairy-farm gate was estimated at 457 kg CO_2_,_e_q. Thus, more than 69% of the total impact at the milk-processing gate resulted from the previous two sub-systems (feed production and dairy farm), with the feed-production stage accounting for the largest fractions of the environmental burdens. - Highlights: • Environmental aspects of milk production in Iran were investigated using LCA. • Feed production, dairy farm and dairy factory were taken into account. • Feed production stage was the

CLIMATE CHANGES AS THE RISK FACTOR IN MILK PRODUCTION IN WIELKOPOLSKA

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Ryszard Chaberski

2015-06-01

Full Text Available The pilot researches were conducted in Wielkopolska. They aimed initial identifi cation of cows reaction on changing of THI, which are likened to temperature and humidity conditions of air. The subjected cows characterize with high productivity, exceeding 40kg of milk per day, independently from lactation stages. The results display that the day s production of raw milk, as well as fat and protein content, do not only depend on lactation stage but also on the value of THI factors. Higher THI is accompanied by loss in the weight of milk and drop in its technological utility. The climate warming may escalate the risk of production loss during the heats.

Relationships between methane production and milk fatty acid profiles in dairy cattle

NARCIS (Netherlands)

Dijkstra, J.; Zijderveld, van S.M.; Apajalahti, J.A.; Bannink, A.; Gerrits, W.J.J.; Newbold, J.R.; Perdok, H.B.; Berends, H.

2011-01-01

There is a need to develop simple ways of quantifying and estimating CH4 production in cattle. Our aim was to evaluate the relationship between CH4 production and milk fatty acid (FA) profile in order to use milk FA profiles to predict CH4 production in dairy cattle. Data from 3 experiments with

More milk from forage: Milk production, blood metabolites, and forage intake of dairy cows grazing pasture mixtures and spatially adjacent monocultures.

Science.gov (United States)

Pembleton, Keith G; Hills, James L; Freeman, Mark J; McLaren, David K; French, Marion; Rawnsley, Richard P

2016-05-01

There is interest in the reincorporation of legumes and forbs into pasture-based dairy production systems as a means of increasing milk production through addressing the nutritive value limitations of grass pastures. The experiments reported in this paper were undertaken to evaluate milk production, blood metabolite concentrations, and forage intake levels of cows grazing either pasture mixtures or spatially adjacent monocultures containing perennial ryegrass (Lolium perenne), white clover (Trifolium repens), and plantain (Plantago lanceolata) compared with cows grazing monocultures of perennial ryegrass. Four replicate herds, each containing 4 spring-calving, cross-bred dairy cows, grazed 4 different forage treatments over the periods of early, mid, and late lactation. Forage treatments were perennial ryegrass monoculture (PRG), a mixture of white clover and plantain (CPM), a mixture of perennial ryegrass, white clover, and plantain (RCPM), and spatially adjacent monocultures (SAM) of perennial ryegrass, white clover, and plantain. Milk volume, milk composition, blood fatty acids, blood β-hydroxybutyrate, blood urea N concentrations, live weight change, and estimated forage intake were monitored over a 5-d response period occurring after acclimation to each of the forage treatments. The acclimation period for the early, mid, and late lactation experiments were 13, 13, and 10 d, respectively. Milk yield (volume and milk protein) increased for cows grazing the RCPM and SAM in the early lactation experiment compared with cows grazing the PRG, whereas in the mid lactation experiment, milk fat increased for the cows grazing the RCPM and SAM when compared with the PRG treatments. Improvements in milk production from grazing the RCPM and SAM treatments are attributed to improved nutritive value (particularly lower neutral detergent fiber concentrations) and a potential increase in forage intake. Pasture mixtures or SAM containing plantain and white clover could be a

Molds contamination of raw milk and dairy products: Occurrence, diversity and contamination source

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T Moshtaghi Maleki

2015-11-01

Full Text Available This study aimed to assess the occurrence and diversity of mold species in raw milk and its products along with the identification of potential contamination sources. For this reason, a total of 260 samples consisting of 80 raw milk, 100 dairy products (i.e., pasteurized milk, yoghurt, cheese and buttermilk and 80 environmental (i.e. ingredients, packaging materials, surface of processing equipments and air specimens were collected. Using culture assay and microscopic observation, the occurrence as well as the diversity of mold species was investigated. According to the results, 82.3% of the samples were identified as positive for mold contamination. The percentage of mold contamination for raw milk was estimated as 97.5%. In the case of pasteurized milk, yoghurt, buttermilk, cheese and environmental samples, it was determined as 52%, 76%, 52%, 56% and 96.25%, respectively. Mold diversity among various samples consisted of Aspergillus, Geotrichum, Penicillium, Mucor, Alternaria, Rhizopus, Stemphylium, Cladosporium, and Fusarium. Results revealed a significant (p < 0.01 correlation between kind of mold species isolated from raw milk and dairy products. Similarly, a correlation was observed between dairy products and environmental sources. Regarding the high occurrence of mold contamination in raw milk and environmental sources, it seems that in some instances heat treatment was not effective enough to inactivate all molds; whereas in some other cases, cross contamination may have resulted in mold contamination. Therefore, it is crucial to maintain hygienic conditions during raw milk handling as well as processing steps. These practices could efficiently reduce the occurrence of mold contaminations in dairy products.

Production of selenium-enriched milk and dairy products

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Csapó J.

2015-01-01

Full Text Available Until the middle of the last century, selenium was considered to be toxic, but recently it turned out to be a micronutrient with important physiological effects, whose lack impedes the functioning of several enzymes, while in the case of a prolonged deficiency, disease processes can also occur in the body. Hungary belongs to the selenium-deficient regions in Europe; therefore, our aim was to contribute to the improvement of selenium supply of the population through increasing the selenium content of milk and dairy products. A daily supplementation of 1-6 mg organic selenium to the feed of dairy cows increases the selenium content of milk from the value of 18 μg/kg to 94 μg/kg in 8 weeks, decreasing again to the initial value in 6 weeks after stopping the supplementation.

Molecular detection of Staphylococcus aureus resistant to temperature in milk and its products

Science.gov (United States)

Sutejo, Stephani Valentina Harda; Amarantini, Charis; Budiarso, Tri Yahya

2017-11-01

Contamination of Staphylococcus aureus on milk can cause intoxication and infection by Staphylococcal enterotoxin. It has nuc gene, coding thermonuclease enzyme (TNase) that is responsible for nature of resistance in the heating process. This study was conducted to identify nuc gene of as S. aureus isolated from milk and its products like ultra-high temperature, sterile milk, sweetened condensed milk, formula milk, café/milk street traders and fresh milk. Biochemical identification was conducted by using carbohydrate fermentation tests and confirmed by API Staph. Molecular confirmation by amplification of nuc gene using PCR. Based on the results of confirmation using API Staph, all isolates were confirmed as S. aureus with index determinant percentage of 97%. An amplicon product of 270 bp was gained in all isolates. It is concluded that isolate of S. aureus has nuc gene.

Optimisation of minimal media for production of aroma compounds typical for fermented milk products

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Nevenka Mazić

2008-08-01

Full Text Available The aim of this research was to optimize the composition of minimalgrowth media containing lactose and milk, in which lactic acid bacteria (LAB would produce the maximum amount of volatile aroma compounds typical for fermented milk products. Ingredients used for the preparation of media were casein, tri-sodium-citrate, lactose, milk minerals, whey proteins and milk with 1.5% fat. The several prepared media differed mainly in the amount of citrate and whey proteins. Fermentation was carried out at room temperature until the media reached pH value of 5. Samples were evaluated for sensory characteristics using quantitative descriptive analysis (QDA. In all media the target pH was reached after 68-71 hours of fermentation, depending on citrate level. Fermentation and the production of aroma compounds were more intensive in media that contained whey proteins compared to media with only casein. Increased citrate level had a positive influence on the aroma production. Citrate increased the initial pH of the media and acted as a buffer during fermentation, which lead to longer fermentation and prolonged production of aroma compounds. At pH around 5, the desired cultured aroma was the most intensive, whereas sour taste was less dominant. The substrate with 0.25% citrate and 0.1% whey proteins, at pH 5, was rated as best regarding its sensory characteristics.

Thermal and long-term freezing stability of ivermectin residues in sheep milk

NARCIS (Netherlands)

Cerkvenik, V.; Doganoc, D.Z.; Skubic, V.; Beek, W.M.J.; Keukens, H.J.

2001-01-01

The stability of ivermectin residues in sheep milk under conditions of pasteurization (74 °C, 40 s), high pasteurization (80 °C, 1 min), and boiling (100 °C, 10 s) based on residue content (at a level of concentration of about 2 ?g/kg and 30 ?g/kg of H2B1a) and sort of ingestion (in vitro, in vivo)

Food safety of milk and dairy product of dairy cattle from heavy metal contamination

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Harlia, E.; Rahmah, KN; Suryanto, D.

2018-01-01

Food safety of milk and dairy products is a prerequisite for consumption, which must be free from physical, biological and chemical contamination. Chemical contamination of heavy metals Pb (Plumbum/Lead) and Cd (Cadmium) is generally derived from the environment such as from water, grass, feed additives, medicines and farm equipment. The contamination of milk and dairy products can affect quality and food safety for human consumption. The aim of this research is to investigate contamination of heavy metals Pb and Cd on fresh milk, pasteurized milk, and dodol milk compared with the Maximum Residue Limits (MRL). The methods of this researched was through case study and data obtained analyzed descriptively. Milk samples were obtained from Bandung and surrounding areas. The number of samples used was 30 samples for each product: 30 samples of fresh milk directly obtained from dairy farm, 30 samples of pasteurized milk obtained from street vendors and 30 samples of dodol milk obtained from home industry. Parameters observed were heavy metal residues of Pb and Cd. The results showed that: 1) approximately 83% of fresh milk samples were contaminated by Pb which 57% samples were above MRL and 90% samples were contaminated by Cd above MRL; 2) 67% of pasteurized milk samples were contaminated by Pb below MRL; 3) 60% of dodol milk samples were contaminated by Pb and Cd above MRL.

Breed of cow and herd productivity affect milk nutrient recovery in curd, and cheese yield, efficiency and daily production.

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Stocco, G; Cipolat-Gotet, C; Gasparotto, V; Cecchinato, A; Bittante, G

2018-02-01

Little is known about cheese-making efficiency at the individual cow level, so our objective was to study the effects of herd productivity, individual herd within productivity class and breed of cow within herd by producing, then analyzing, 508 model cheeses from the milk of 508 cows of six different breeds reared in 41 multi-breed herds classified into two productivity classes (high v. low). For each cow we obtained six milk composition traits; four milk nutrient (fat, protein, solids and energy) recovery traits (REC) in curd; three actual % cheese yield traits (%CY); two theoretical %CYs (fresh cheese and cheese solids) calculated from milk composition; two overall cheese-making efficiencies (% ratio of actual to theoretical %CYs); daily milk yield (dMY); and three actual daily cheese yield traits (dCY). The aforementioned phenotypes were analyzed using a mixed model which included the fixed effects of herd productivity, parity, days in milk (DIM) and breed; the random effects were the water bath, vat, herd and residual. Cows reared in high-productivity herds yielded more milk with higher nutrient contents and more cheese per day, had greater theoretical %CY, and lower cheese-making efficiency than low-productivity herds, but there were no differences between them in terms of REC traits. Individual herd within productivity class was an intermediate source of total variation in REC, %CY and efficiency traits (10.0% to 17.2%), and a major source of variation in milk yield and dCY traits (43.1% to 46.3%). Parity of cows was an important source of variation for productivity traits, whereas DIM affected almost all traits. Breed within herd greatly affected all traits. Holsteins produced more milk, but Brown Swiss cows produced milk with higher actual and theoretical %CYs and cheese-making efficiency, so that the two large-framed breeds had the same dCY. Compared with the two large-framed breeds, the small Jersey cows produced much less milk, but with greater actual

Cow's milk and goat's milk.

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Turck, Dominique

2013-01-01

Cow's milk is increasingly suggested to play a role in the development of chronic degenerative, non-communicable disorders whereas goat's milk is advocated as having several health benefits. Cow's milk is a rich and cheap source of protein and calcium, and a valuable food for bone health. Despite their high content in saturated fats, consumption of full-fat dairy products does not seem to cause significant changes in cardiovascular disease risk variables. Early introduction of cow's milk is a strong negative determinant of iron status. Unmodified cow's milk does not meet nutritional requirements of infants although it is acceptable to add small volumes of cow's milk to complementary foods. Cow's milk protein allergy has a prevalence ranging from 2 to 7%, and the age of recovery is usually around 2-3 years. The evidence linking cow's milk intake to a later risk of type 1 diabetes or chronic degenerative, non-communicable disorders (obesity, metabolic syndrome, type 2 diabetes, hypertension) is not convincing. Milk probably protects against colorectal cancer, diets high in calcium are a probable cause of prostate cancer, and there is limited evidence suggesting that high consumption of milk and dairy products increases the risk for prostate cancer. There is no evidence to support the use of a cow's milk-free diet as a primary treatment for individuals with autistic spectrum disorders. Unmodified goat's milk is not suitable for infants because of the high protein and minerals content and of a low folate content. Goat's milk has no clear nutritional advantage over cow's milk and is not less allergenic. The European Food Safety Authority recently stated that proteins from goat's milk can be suitable as a protein source for infant and follow-on formula, provided the final product complies with the compositional criteria laid down in Directive 2006/141/EC. Copyright © 2013 S. Karger AG, Basel.

EVALUATION OF ELISA METHOD TO DETECTION OF COW β-LACTOGLOBULIN IN SHEEP MILK AND SHEEP MILK PRODUCTS

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Juraj Paulov

2010-11-01

Full Text Available The aim of work was to optimalize the ELISA method to detect the adulteration of sheep milk and sheep milk products by cow milk in the laboratory. We have focused on laboratory testing of ELISA kit (β-Lactoglobulin ELISA Set, SEDIUM R&D for detection of cow β-Lg in sheep milk order to obtain high-quality, reliable and economically advantageous method suitable for routine use in practice. The results shown that for the quality of adulteration determination  it is necessary to verify the sensitivity of applied kit by the samples dilution in accordance with the producer declared quantification range contained in the manual ELISA kit. The starting point for obtaining of relevant data was to create separate regression curves with high deter­mination coefficient, which allowed to quickly and easily detect the cow milk additions in sheep milk, cloddish sheep and Slovak sheep cheese. doi:10.5219/78  

Lipases and proteinases in milk : occurrence, heat inactivation, and their importance for the keeping quality of milk products

NARCIS (Netherlands)

Driessen, F.M.

1983-01-01

The occurrence and heat inactivation of native and bacterial lipases and proteinases in milk were studied.

Production of these enzymes by Gram-negative psychrotrophic bacteria in milk was found to take place towards the end of exponential growth and in the stationary growth

Evaluation of Milk Production in Western Whiteface and Navajo-Churro Ewes

OpenAIRE

Brindley, Marla Faye

1995-01-01

Western Whiteface and Navajo-Churro Ewes, two types of sheep present in the Intermountain West, were compared for their milk production ability. Amount of milk produced per individual and the group milk composition were analyzed for butterfat, lactose, somatic cell count, protein, calcium, and phosphorous. Ewes were fed ad libitum alfalfa hay and had access to free-choice grain while in the milking parlor. Lambs were weaned at 35 d of age and removed to another holding area and placed on c...

Lactose hydrolysis and milk powder production: technological aspects

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Jansen Kelis Ferreira Torres

2017-06-01

Full Text Available The food industry has the challenge and the opportunity to develop new products with reduced or low lactose content in order to meet the needs of a growing mass of people with lactose intolerance. The manufacture of spray dried products with hydrolyzed lactose is extremely challenging. These products are highly hygroscopic, which influence the productivity and conservation of the powders, not to mention the undesirable and inevitable technological problem of constant clogging of drying chambers. The aim of this study was to evaluate the effect of different levels (0%, 25%, 50%, 75% and > 99% of enzymatic lactose hydrolysis on the production and storage of whole milk powder. The samples were processed in a pilot plant and characterized in relation to their composition analysis; to their degree of hydrolysis of lactose; and to their sorption isotherms. The results indicated the hydrolysis of lactose may affect the milk powder production due to a higher extent of powder adhesion within the spray dryer chambers and due to a higher tendency to absorb water during storage.

EFFECT OF THE PRODUCTION SEASON ON NUTRITIONAL VALUE AND TECHNOLOGICAL SUITABILITY OF MILK OBTAINED FROM INTENSIVE (TMR AND TRADITIONAL FEEDING SYSTEM OF COWS

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Aneta Brodziak

2012-04-01

Full Text Available The seasonal variations in milk yield and its chemical composition arise mainly from changes in feeding of the cattle in different seasons of the year. A constant quantity of production and a similar quality of the raw material supply farms, where the feeding of cows is uniform throughout the year (TMR and PMR. The study included 1211 samples of milk obtained in the summer season (663 and in the winter season (548 from cows maintained in traditional and intensive (TMR system of production. Following parameters were determined: content of fat, protein, casein, lactose and dry matter; acidity (pH value; heat stability; rennet coagulation time; content of α-lactalbumin, β-lactoglobulin, bovine serum albumin, lactoferrin, lysozyme and fatty acid profiles. Cows fed in the TMR system produced significantly (P≤0.01 more milk and of a better chemical composition regardless of the season of production. Milk obtained from cows fed traditionally had the most profitable protein to fat ratio (0,90 and the shortest time of rennet coagulation (3:26 min. It contained significantly (P≤0.01 more whey proteins and had better fatty acid profiles for health. In addition the differences were usually larger in the summer season than in the winter season. It is possible to state that in summer season, when the animals are maintained on the pasture, milk obtained from cows fed traditionally is more suitable for processing and contains more biologically active substances. The daily milk yield and other important quality features of milk, significant interactions between season of production and system of feeding were revealed.

GOAT MILK PRODUCTION UNDER ORGANIC FARMING STANDARS

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Gerold Hartmut Rahmann

2009-02-01

Full Text Available Organic farming has emerged from its niche. This holds true for organic goat milk, yoghurt and cheese as well. Particularly in the EU many dairy goat farms have converted or want to convert towards organic farming to profit from the positive image and the good prices for milk (+100% in Western Europe and Alpine regions. High performance dairy goats demand excellent feedstuffs, a sound environment and top management. It was not clear how organic farming can fulfil these demands. The restrictive factors influencing the productivity of the animals in organic farming are as follows: limited concentrate feeding (

Ergonomic evaluation of workload by milk production – a bibliometric analysis

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Claudilaine Caldas de Oliveira

2017-09-01

The studies selected using the methodology indicate research in ergonomics focused on the production of milk in rural areas, specifically in the milking sector, are generally related to the health and safety of the workers.

Waste reuse and disposal practices in milk production in Paraná

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Ferenc Istvan Bánkuti

2012-12-01

Full Text Available Brazil is among the six largest producers of milk cow in the world. In 2010, Brazilian milk production reached 30.7 billion liters, corresponding to 4.8% of total world production, according to official data from IBGE. As stated by an IPARDES report in 2010, Paraná state has 114,488 milk producers, being responsible for an increased production of 71% between 1997 and 2006. Besides such remarkable figures, there are still important challenges to be surpassed in milk chain, which includes environmental adequation of livestock production. According to a study published by Banco do Brasil Foundation and Interamerican Institute for Agricultural Cooperation – IICA in 2010, social and environmental sustainability are among factors restricting milk chain competitiveness. The aim of this paper is to verify waste reuse and disposal in dairy cattle farming in Paraná. Methodological procedures in this research comprised: (a literature review on milk agribusiness system and environmental adequation; (b formulation of semi-structured questionnaires, including questions about environmental practices in 2011; (c data analysis through descriptive statistics. Random sampling included milk producers in Santa Izabel do Oeste and Marechal Candido Rondon, in southwestern Paraná. Eighty producers were interviewed, equally sampled in both places, resulting in 79 valid interviews. As results, 79.4% of milk producers informed they have day-to-day practices to reuse wastes internally produced in farming. Main practice highlighted was the use of manure waste in agriculture. Only one producer in the sample adopted the use of poultry manure. Considering correct disposal of pesticide packaging, 84.4% of producers are in accordance to legal requirements; 10.1% of total interviewed producers do not follow legal requirement for packaging disposal, and 5% do not use pesticides at all, so not being concerned to that practice. Concerning appropriate disposal of medical

Diet and cooling interactions on physiological responses of grazing dairy cows, milk production and composition

Science.gov (United States)

Gallardo, M. R.; Valtorta, S. E.; Leva, P. E.; Gaggiotti, M. C.; Conti, G. A.; Gregoret, R. F.

2005-11-01

The objective of this trial was to evaluate the effects of diet and cooling in the holding pen before milking on rectal temperature, respiration rate and milk production and composition. Fifty-eight lactating Holstein cows were used in a factorial split-plot design, at Rafaela Experimental Station from 12 January to 3 March 2003. The treatments were combinations of two diets: control (CD) and balanced (BD) with two levels of cooling before milking: none (NSF) and a sprinkler and fans (SF). Forage:concentrate ratios for CD and BD were 81:19 and 68:32, respectively. Cows were milked twice daily. Milk production was recorded daily, and milk composition (fat, protein, lactose and urea) was analysed twice a week. The physiological data were recorded once a week, before the cattle entered the holding pen and after milking, in the afternoon. Average maximum weekly temperature humidity index was 75.4 and ranged from 61.4 to 83. There were highly significant effects of cooling on physiological responses. Milk production was affected by diet and cooling, with no interaction; the highest and lowest production of milk was 22.42 and 20.07 l/cow per day, for BD+SF and CD+NSF, respectively. Protein was affected by diet, and was higher for BD (3.17 vs. 3.08%). There were interaction effects on milk fat at the 8% level, the highest concentration being 3.65% for BD+NFS. It was concluded that under grazing conditions, cooling by sprinkler and fans before milking improves the comfort of dairy cows, and that the effects on milk production and composition are enhanced when diets are specially formulated for heat-stress periods.

Perceptions of Dairy Farmers of Gadag district in northwestern part of Karnataka state, India regarding Clean Milk Production

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Shivakumar K. Radder and S.K. Bhanj

2011-04-01

Full Text Available Clean milk production is one important aspect in enhancing the quality of milk. It is important to know farmers' perception about it. With this view, present study was undertaken with the objective of understanding perception of dairy farmers about clean milk production. The study was conducted in six villages of Gadag district of Karnataka state. A total of 180 respondents were interviewed. Perceptions of the farmers regarding family manpower involved in dairy farming, personnel involved in milking, dairy income, intention to produce clean milk, price dependence for following clean milk production, reasons for following cleanliness measures in milk production, sale price received for milk and satisfaction for the price they received for milk were studied. Most of the dairy farmers expressed their willingness to follow clean milk production measures. Further, most of them were ready to follow such measures even if they were not paid more price for milk. Farmers practiced clean milk production measures mainly to follow regulations at the dairy co-operative society followed by to avoid spoilage of milk. Dairy farmers largely neglected impact of cleanliness on animals' udder and health, about milk contamination causing health hazards. Milking was mainly a domain of women. For over 80 % farmers, dairy farming provided a moderate income as portion of their total family income. Majority of the producers were not satisfied with price they were getting for milk. Hence, the study recommends, requisite facilities and guidelines from the agencies concerned are needed to be provided to the dairy farmers to adopt clean milk production practices. Proper education to the farmers regarding importance of clean milk production from health, marketing and animal health point of views needs to be given. There is need to give more importance to women in dairy farmers' trainings. The study also suggests offering satisfactory price for milk to hasten the process of

Milk and dairy products in adolescent diet according to sex and

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Irena Colić Barić

2001-06-01

Full Text Available The aim of this study was to determine the portion of the milk and dairy products as source of energy, macronutrients and calcium in average daily diet of adolescents according to sex and living area. A group of four hundred and forty one adolescents (46 % from rural, and 54 % from urban area in Croatia, both sexes, between 15 to 18 years of age, who attended high school represented the study subject. Weight and height were determined using standard techniques and following the norms of the WHO. Food frequencyquestionnaire (FFQ for mass and frequency as well as energy and nutritional components of dairy products intake were used. The results indicated that adolescents in urban area consumed statistically significant (p<0.05 higher amount of milk and dairy products. Higher intake of energy, protein and calcium from milk and dairy products among adolescents in urban area was also observed. Average intake of calcium according to recommendation (RDA is adequate for sex and age among subjects in urban are. Lower calcium intake was observed among the girls. In terms of food types, higher fat content dairy products were consumed among adolescents in both living areas, while according to sex, girls mostly consumed less fat milk and dairy products. According to body mass index (BMI adolescents in both living areas were nourished well.

The costs of seasonality and expansion in Ireland’s milk production and processing

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Heinschink K.

2016-12-01

Full Text Available Ireland’s milk production sector relies on grass-based spring-calving systems, which facilitates cost advantages in milk production but entails a high degree of supply seasonality. Among other implications, this supply seasonality involves extra costs in the processing sector including elevated plant capacities and varying levels of resource utilisation throughout the year. If both the national raw milk production increased substantially (e.g. post-milk quota and a high degree of seasonality persisted, extra processing capacities would be required to cope with peak supplies. Alternatively, existing capacities could be used more efficiently by distributing the milk volume more evenly during the year. In this analysis, an optimisation model was applied to analyse the costs and economies arising to an average Irish milk-processing business due to changes to the monthly distribution of milk deliveries and/or the total annual milk pool. Of the situations examined, changing from a seasonal supply prior to expansion to a smoother pattern combined with an increased milk pool emerged as the most beneficial option to the processor because both the processor’s gross surplus and the marginal producer milk price increased. In practice, it may however be the case that the extra costs arising to the producer from smoothing the milk intake distribution exceed the processor’s benefit. The interlinkages between the stages of the dairy supply chain mean that nationally, the seasonality trade-offs are complex and equivocal. Moreover, the prospective financial implications of such strategies will be dependent on the evolving and uncertain nature of international dairy markets in the post-quota environment.

Milk phospholipids: Organic milk and milk rich in conjugated linoleic acid compared with conventional milk.

Science.gov (United States)

Ferreiro, T; Gayoso, L; Rodríguez-Otero, J L

2015-01-01

The objective of this study was to compare the phospholipid content of conventional milk with that of organic milk and milk rich in conjugated linoleic acid (CLA). The membrane enclosing the fat globules of milk is composed, in part, of phospholipids, which have properties of interest for the development of so-called functional foods and technologically novel ingredients. They include phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidylcholine (PC), phosphatidylserine (PS), and the sphingophospholipid sphingomyelin (SM). Milk from organically managed cows contains higher levels of vitamins, antioxidants, and unsaturated fatty acids than conventionally produced milk, but we know of no study with analogous comparisons of major phospholipid contents. In addition, the use of polyunsaturated-lipid-rich feed supplement (extruded linseed) has been reported to increase the phospholipid content of milk. Because supplementation with linseed and increased unsaturated fatty acid content are the main dietary modifications used for production of CLA-rich milk, we investigated whether these modifications would lead to this milk having higher phospholipid content. We used HPLC with evaporative light scattering detection to determine PE, PI, PC, PS, and SM contents in 16 samples of organic milk and 8 samples of CLA-rich milk, in each case together with matching reference samples of conventionally produced milk taken on the same days and in the same geographical areas as the organic and CLA-rich samples. Compared with conventional milk and milk fat, organic milk and milk fat had significantly higher levels of all the phospholipids studied. This is attributable to the differences between the 2 systems of milk production, among which the most influential are probably differences in diet and physical exercise. The CLA-rich milk fat had significantly higher levels of PI, PS, and PC than conventional milk fat, which is also attributed to dietary differences: rations for

Production of ethanol and biomass starting to present lactose in the milk whey

International Nuclear Information System (INIS)

Angeles-Ramirez, K.; Arana-cuenca, A.; Tellez-Jurado, A.

2009-01-01

Milk whey is a by-product of the milk industry, a highly polluting waste due to the quantity of COD and BOD that it contains. The contamination caused by milk whey is mostly due to its lactose content. The fermentation of milk whey to ethanol is a possible road to reduce the polluting effect. (Author)

POST-ACIDIFICATION AND EVALUATION OF ANTHOCYANINS STABILITY AND ANTIOXIDAN ACTIVITY IN AÇAI FERMENTED MILK AND YOGURTS (Euterpe oleracea Mart.

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DANIELA CAVALCANTE DOS SANTOS CAMPOS

2017-12-01

Full Text Available ABSTRACT This study evaluated the post-acidification, stability of anthocyanins and antioxidant activity in açai yogurts and fermented milks for 28 days of cold storage. For the determination of post-acidification and stability of the functional properties of açai yogurt (IA and fermented milks (LFA, products stored at 4°C were evaluated on day 0 and every 7 days for pH, titratable acidity in lactic acid, instrumental color, anthocyanins and antioxidant activity by the DPPH free radical method. Acidification of both food matrixes was more evident between days 0 and 7 of evaluation. IA presented reduction in parameter L *, while chromaticity a * and b * of IA and LFA increased as the Açai pulp content increased; however, considering the evaluation period, it was found increase in L * and b * relating to anthocyanin degradation. Anthocyanins, as well as the antioxidant activity of IA and LFA, showed an increase in their values as the pulp content increased, but their concentrations reduced at the end of the storage period. IA and LFA can be considered excellent sources of antioxidants, being alternative to individuals not used to the consumption of fruits and vegetables.

EFFECT OF PROTEIN UNDEGRADED SUPPLEMENTATION ON PRODUCTION AND COMPOSITION OF MILK IN DAIRY COWS

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B.P. Widyobroto

2014-10-01

Full Text Available This research was aimed to examine the effect of undegraded protein supplementation on nutrientsintake, production and milk composition in dairy cows. The purpose of this research was to provideinformation on the undegraded protein supplementation to increase milk production and composition indairy cows. The research was conducted for 3 months in Boyolali-Central Java. The study used 20lactation cows (<3 months of lactation, aged 3 to 3.5 years with body weight from 350 to 400 kg. Thecows were then randomly divided into 2 groups of ten based on their body weight, milk production,lactation period and age. The first group (control and the second group (treated, both were fed dietbased on NRC (1987. The second group was added undegraded protein (UDP of 30 g/l milk that mixedby concentrate. The observed variables were dry matter intake (DM, organic matter (OM, crudeprotein (CP, neutral detergent fiber (NDF, milk production and milk composition including fat, proteinand solid non fat (SNF. Data obtained were examined by t-test.The results showed that intake of DM, OM, and the NDF of treated and control groups were notdifferent (9.57; 8.49; 4.98 vs 9.44; 8.38; 5.40 kg/cow/d, respectively; however, protein intake of treatedgroup was higher (P<0.01 than that of the control group (1097 vs. 1210g/cow/d. Milk production ofcows receiving UDP supplementation tended to be higher than that in the control group (+ 1:45kg/cow/d. Although they tended to be lower in fat (4.13 vs. 3.88%, protein (2.45 vs. 2.27% and SNF(7.26 vs. 6.94%, but protein and fat production were higher for cows receiving UDP supplementation(366 each; 214 vs. 330; 196g/cow/d. It can be concluded that UDP supplementation increased milk, fatproduction and milk protein but it tended to reduce the level of fat, protein and SNF milk.

The antioxidant activity of kombucha fermented milk products with stinging nettle and winter savory

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Vitas Jasmina S.

2013-01-01

Full Text Available This paper investigates the antioxidant activity of fermented milk products obtained by kombucha fermentation. Two starter cultures were used as follows: starter obtained after kombucha fermentation on sweetened stinging nettle extract; as well as starter obtained after kombucha fermentation on sweetened winter savory extract. The starters were added to milk with 0.8, 1.6 and 2.8% milk fat. Fermentation was carried out at 37, 40 and 43oC and stopped when the pH reached 4.5. Antioxidant activity to hydroxyl and DPPH radicals was monitored using response surface methodology. Kombucha fermented milk products with stinging nettle (KSN and with winter savory (KWS showed the same antioxidant response to hydroxyl and different response to DPPH radicals. Synergetic effect of milk fat and fermentation temperature to antioxidant activity to hydroxyl radicals for both types of kombucha fermented milk products (KSN and KWS was established. Optimum processing conditions in term of antioxidant activity are: milk fat around 2.8% and process temperature around 41 and 43°C for KSN and KWS respectively.

Production and chemical composition of two dehydrated fermented dairy products based on cow or goat milk.

Science.gov (United States)

Moreno-Fernández, Jorge; Díaz-Castro, Javier; Alférez, Maria J M; Hijano, Silvia; Nestares, Teresa; López-Aliaga, Inmaculada

2016-02-01

The aim of this study was to identify the differences between the main macro and micronutrients including proteins, fat, minerals and vitamins in cow and goat dehydrated fermented milks. Fermented goat milk had higher protein and lower ash content. All amino acids (except for Ala), were higher in fermented goat milk than in fermented cow milk. Except for the values of C11:0, C13:0, C16:0, C18:0, C20:5, C22:5 and the total quantity of saturated and monounsaturated fatty acids, all the other fatty acid studied were significantly different in both fermented milks. Ca, Mg, Zn, Fe, Cu and Se were higher in fermented goat milk. Fermented goat milk had lower amounts of folic acid, vitamin E and C, and higher values of vitamin A, D3, B6 and B12. The current study demonstrates the better nutritional characteristics of fermented goat milk, suggesting a potential role of this dairy product as a high nutritional value food.

Effect of seasonal variation on some physical properties and heat stability of milk subjected to ultra-high temperature and in-container sterilisation.

Science.gov (United States)

Chen, Biye; Grandison, Alistair S; Lewis, Michael J

2015-08-15

Heat stability was evaluated in bulk raw milk, collected throughout the year and subjected to ultra-high temperature (UHT) or in-container sterilisation, with and without added calcium chloride (2mM), disodium hydrogen phosphate (DSHP, 10mM) and trisodium citrate (TSC, 10mM). More sediment was observed following in-container sterilisation (0.24%) compared with UHT (0.19%). Adding CaCl2 made the milk more unstable to UHT than to in-container sterilisation, while adding DSHP and TSC made the milk more unstable during in-container sterilisation than to UHT processing, although TSC addition increased the sediment formed by UHT processing. Better heat stability was observed in autumn and winter than in spring and summer following UHT. However, following in-container sterilisation, samples with added stabilising salts showed significantly improved heat stability in autumn, whereas with added CaCl2, the best heat stability was observed in spring. No correlation was found between urea and heat stability. Copyright © 2015 Elsevier Ltd. All rights reserved.

Iron Absorption from Two Milk Formulas Fortified with Iron Sulfate Stabilized with Maltodextrin and Citric Acid

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Fernando Pizarro

2015-10-01

Full Text Available Background: Fortification of milk formulas with iron is a strategy widely used, but the absorption of non-heme iron is low. The purpose of this study was to measure the bioavailability of two iron fortified milk formulas designed to cover toddlers´ nutritional needs. These milks were fortified with iron sulfate stabilized with maltodextrin and citric acid. Methods: 15 women (33–47 years old participated in study. They received on different days, after an overnight fast, 200 mL of Formula A; 200 mL of Formula B; 30 mL of a solution of iron and ascorbic acid as reference dose and 200 mL of full fat cow’s milk fortified with iron as ferrous sulfate. Milk formulas and reference dose were labeled with radioisotopes 59Fe or 55Fe, and the absorption of iron measured by erythrocyte incorporation of radioactive Fe. Results: The geometric mean iron absorption corrected to 40% of the reference dose was 20.6% for Formula A and 20.7% for Formula B, versus 7.5% of iron fortified cow’s milk (p < 0.001. The post hoc Sheffé indeed differences between the milk formulas and the cow’s milk (p < 0.001. Conclusion: Formulas A and B contain highly bioavailable iron, which contributes to covering toddlers´ requirements of this micronutrient.

Organochlorine pesticide distribution in an organic production system for cow's milk in Chiapas, Mexico.

Science.gov (United States)

Murga, María N; Gutiérrez, Rey; Vega, Salvador; Pérez, José J; Ortiz, Rutilio; Schettino, Beatriz; Yamasaki, Alberto; Ruíz, Jorge L

2016-09-01

The objective of this study was to evaluate the presence of organochlorine pesticides in samples of forage, soil, water, and milk in four units of an organic production system for cow´s milk (samples of forage, milk, soil, and water) in Tecpatan, Chiapas, Mexico. The organochlorine pesticides were extracted from forage, soil and water based on the USEPA (2005) guideline and from milk based on the IDF 1991 guideline. The pesticides were identified and quantified by gas chromatography with electron capture detector (CG-ECD). In general, the highest average concentration of total pesticides was found in the samples of milk and forage (311 ± 328 and 116.5 ±77 ng g(-1) respectively). Although, the production systems analyzed are organic, organochlorine pesticides were detected in all environmental samples (forage, soil, water, and organic milk). Although no values surpassed the defined limits of Mexican and International regulation it is advisable that a monitoring program of contaminants in these production systems is continued.

Attributional and consequential LCA of milk production

NARCIS (Netherlands)

Thomassen, M.A.; Dalgaard, P.; Heijungs, R.; Boer, de I.J.M.

2008-01-01

Background, aim and scope Different ways of performing a life cycle assessment (LCA) are used to assess the environmental burden of milk production. A strong connection exists between the choice between attributional LCA (ALCA) and consequential LCA (CLCA) and the choice of how to handle

Attributional and consequential LCA of milk production

NARCIS (Netherlands)

Thomassen, Marlies A.; Dalgaard, Randi; Heijungs, Reinout; De Boer, Imke

Background, aim and scope: Different ways of performing a life cycle assessment (LCA) are used to assess the environmental burden of milk production. A strong connection exists between the choice between attributional LCA (ALCA) and consequential LCA (CLCA) and the choice of how to handle

Effect of a Galactagogue Herbal Tea on Breast Milk Production and ...

African Journals Online (AJOL)

2018-02-07

Feb 7, 2018 ... The mothers control group (n = 21) received only the same advice on supportive ... The daily breast milk production of mothers and weight gain of ... Breast milk is the ideal form of nutrition for the .... Pediatrics 2005;115:496-6.

ECONOMICS ANALYSIS OF OPTIMAL MILK PRODUCTION IN SMALL-SCALE DAIRY FARMING IN YOGYAKARTA, INDONESIA

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Himawan Arif

2015-12-01

Full Text Available Dairy farm, which produces calf and milk jointly, is expected to raise household’s income in rural areas where potential resources are available. This study aims at examing the optimal production of milk and calf by estimating a relationship between both productions. The study was conducted in Sleman,Yogyakartawhere dairy farms exist. Theory used in this study is economies scope in joint production. The results of study indicate that the level of joint production is still low such that there is no degree in economies of scope. Consequently, household’s income generated from this farm has not been maximised. To increase the income, it can be conducted by two consecutive steps. First, is to increase the production milk and calf jointly until the degree of economies of scope reached. Second, is to produce milk and calf in the best combination after reaching economies of scope. Recently, the best way to maximise income is to produce calf as low as possible, and to increase the period of producing milk.  

Peptides in fermented Finnish milk products

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Minna Kahala

1993-09-01

Full Text Available This study was conducted to investigate the rate of proteolysis and peptide profiles of different Finnish fermented milk products. The highest rate of proteolysis was observed in Biokefir, while the greatest change in the rate of proteolysis was observed in Gefilus®. Differences in starters and manufacturing processes reflected on the peptide profiles of the products. Most of the identified peptides originated from either the N- or C-terminal region of β-casein or from the N-terminal region of αs1-casein.

An experimental study of the transfer of radiocaesium from whole milk to a wide range of milk products produced by the Irish dairy industry

International Nuclear Information System (INIS)

McEnri, C.

1990-07-01

Milk and milk products constitute a substantial portion of the human diet and represent one of the principal means by which food-borne radionuclides are ingested. The Chernobyl accident and subsequent widespread contamination demonstrated clearly that the dairy industry is highly sensitive to air-borne pollution. In this thesis, the results of a project to study the transfer of radiocaesium from whole milk to a wide range of milk products manufactured by the Irish Dairy Industry are presented together with a review of the relevant literature

Effects of pistachio by-products on digestibility, milk production, milk fatty acid profile and blood metabolites in Saanen dairy goats.

Science.gov (United States)

Sedighi-Vesagh, R; Naserian, A A; Ghaffari, M H; Petit, H V

2015-08-01

The objective of this study was to investigate the effects of pistachio by-products (PBP) on nutrient digestibility, blood metabolites and milk fatty acid (FA) profile in Saanen dairy goats. Nine multiparous lactating Saanen goats (on day 90 post-partum, 45 ± 2/kg BW) were randomly assigned to a 3 × 3 Latin square design with three treatment diets: 1) control diet (alfalfa hay based), 2) 32% PBP and 3) 32% PBP + polyethylene glycol (PEG-4000; 1 g/kg dry matter). Each period lasted 21 days, including 14 day for treatment adaptation and 7 day for data collection. Pistachio by-products significantly decreased (p < 0.01) crude protein (CP) digestibility compared with the control diet (64.4% vs. 58.7%), but PEG addition did not differ for CP digestibility of goats fed 32% PBP + PEG and those fed the two other diets. The digestibility of NDF tended (p = 0.06) to decrease for goats fed PBP compared with those fed the control diet. Yields of milk and 4% fat-corrected milk were not affected by dietary treatments. Compared with the control diet, PBP supplementation appreciably changed the proportions of almost all the milk FA measured; the main effects were decreases (p < 0.01) in FA from 8:0 to 16:0 and increases (p < 0.01) proportions of cis-9, trans-11 18:2 and trans-11 18:1, monounsaturated FA, polyunsaturated FA and long-chain FA. The saturated FA, short-chain FA and medium-chain FA proportions were lower (p < 0.01) in goats fed the two PBP supplemented diet than in those fed the control diet and PEG addition led to intermediate proportions of saturated FA, unsaturated and monounsaturated FA. Inclusion of PBP in the diet decreased (p < 0.01) plasma concentrations of glucose and urea nitrogen compared with the control diet. It was concluded that PBP can be used as forage in the diet of dairy goats without interfering with milk yield. Inclusion of 32% PBP in the diet of dairy goats had beneficial effects on milk FA profile but PEG addition to PBP

Milk production potential of South African Boer and Nguni goats

African Journals Online (AJOL)

Unknown

Given the ever-growing human population, particularly in the rural areas of ... of the NG were randomly allocated to extensive (veld) and intensive (high energy ... Table 1 Goat milk production and composition (7-100 days) for Boer and Nguni does. ... breeds to produced 0.75, 1.0 and 0.6 kg/milk/day respectively, which in ...

Milk production, grazing behavior and nutritional status of dairy cows grazing two herbage allowances during winter

Directory of Open Access Journals (Sweden)

Miguel Ruiz-Albarran

2016-03-01

Full Text Available Winter grazing provides a useful means for increasing the proportion of grazed herbage in the annual diet of dairy cows. This season is characterized by low herbage growth rate, low herbage allowance, and low herbage intake and hence greater needs for supplements to supply the requirements of lactating dairy cows. The aim of this study was to determine the influence of herbage allowance (HA offered to autumn calving dairy cows grazing winter herbage on milk production, nutritional status, and grazing behavior. The study took 63 d using 32 multiparous Holstein-Friesian dairy cows. Prior to experimental treatment, milk production averaged 20.2 ± 1.7 kg d-1, body weight was 503 ± 19 kg, and days in milking were 103 ± 6. Experimental animals were randomly assigned to two treatments according to HA offered above ground level: low (17 kg DM cow-1 d-1 vs. high HA (25 kg DM cow¹ d¹. All cows were supplemented with grass silage supplying daily 6.25 and 4.6 kg DM of concentrate (concentrate commercial plus high corn moisture. Decreasing HA influenced positively milk production (+25%, milk protein (+20 kg, and milk fat (+17 kg per hectare; however no effects on milk production per cow or energy metabolic status were observed in the cows. In conclusion, a low HA showed to be the most significant influencing factor on milk and milk solids production per hectare in dairy cows grazing restricted winter and supplemented with grass silage and concentrate; but no effect on the milk production per cow was found.

Improved milk production performance of smallholder farms in West Java (Indonesia).

Science.gov (United States)

Sembada, Pria; Duteurtre, Guillaume; Purwanto, Bagus Priyo; Suryahadi

2016-04-01

In Indonesia, because of the rapidly growing demand for dairy products, the development of milk production in rural communities can play a strong role in reducing poverty. However, the development of smallholder dairy production requires adequate support from the government, development organizations, and private firms. To assess the needs and situations of poor dairy farmers, we conducted a study in Ciater sub-district in West Java Province to compare the current situation with the situation that prevailed 4 years ago, i.e., before the implementation of a dairy development project. Data were collected from 61 farms in June 2014. The average number of cows on the farms surveyed was three to four, and each relied on cultivating an average of 0.4 ha of forage. Results showed that thanks to the project activities, milk productivity per cow and net income from milk production increased by 25% between 2010 and 2014. These results underline the importance of providing training and technical support for the development of the livelihoods of dairy smallholders.

Assessing greenhouse gas emissions of milk production

NARCIS (Netherlands)

Wolf, Patricia; Groen, Evelyne A.; Berg, Werner; Prochnow, Annette; Bokkers, E.A.M.; Heijungs, Reinout; Boer, de Imke J.M.

2017-01-01

Purpose: Life cycle assessment (LCA) studies of food products, such as dairy, require many input parameters that are affected by variability and uncertainty. Moreover, correlations may be present between input parameters, e.g. between feed intake and milk yield. The purpose of this study was to

Effect of substituting barley with glycerol as energy feed on feed intake, milk production and milk quality in dairy cows in mid or late lactation

DEFF Research Database (Denmark)

Gaillard, Charlotte; Sørensen, Martin Tang; Vestergaard, Mogens

2018-01-01

intake, and milking frequency were recorded daily, while milk composition and milk FA daily were analyzed weekly. Milk sensory analysis was performed on fresh and 7 d stored samples for the four diets. The PMR intake increased almost 1 kg from Gly0 to Gly12, and decreased by approximately 1 kg from Gly12......The experiment reported in this research paper aimed to determine the level at which glycerol can substitute barley in grass-clover silage-based ration for dairy cows in mid or late lactation, without affecting milk production, milk composition, milk free fatty acid (FFA) profile, and milk sensory...... quality. Forty Holstein cows were used in a 4 × 4 Latin square experimental design. Crude glycerol substituted barley in the partially mixed ration (PMR) of the cows at inclusion levels of 0% (Gly0), 6% (Gly6), 12% (Gly12), and 18% (Gly18) of dietary dry matter (DM). Individual milk production, feed...

Using Goat's Milk, Barley Flour, Honey, and Probiotic to Manufacture of Functional Dairy Product.

Science.gov (United States)

Ismail, Magdy Mohamed; Hamad, Mohamed Farid; Elraghy, Esraa Mohamed

2017-08-23

Stirred yogurt manufactured using probiotic culture which usually called Rayeb milk in the Middle East region is one of the most important functional fermented milk products. To increase the health and functionality properties to this product, some ingredients like fruits, cereal, and whey protein are used in production. This study was carried out to prepare functional Rayeb milk from goat's milk, barley flour (15%) and honey (4%) mixtures using ABT culture. Also, vanilla and cocoa powder were used as flavorings. Adding barley flour and honey to goat's milk increased curd tension and water-holding capacity and decreased coagulation time and susceptibility to syneresis. The values of carbohydrate, total solids, dietary fiber, ash, total protein, water soluble nitrogen, total volatile fatty acids, unsaturated fatty acids, oleic, linoleic, α-linolenic acids, and antioxidant activity were higher in Rayeb milk supplemented with barley flour and honey than control. The viabilities of Lactobacillus acidophilus and Bifidobacterium lactis Bb12 (Chr. Hansen's Lab A/S) increased in fortified Rayeb milk. The recommended level of 10 7  cfu g -1 of bifidobacteria as a probiotic was exceeded for these samples. Addition of vanilla (0.1%) or cocoa powder (0.5%) improved the sensory properties of fortified Rayeb milk.

The carbon footprint of integrated milk production and renewable energy systems - A case study.

Science.gov (United States)

Vida, Elisabetta; Tedesco, Doriana Eurosia Angela

2017-12-31

Dairy farms have been widely acknowledged as a source of greenhouse gas (GHG) emissions. The need for a more environmentally friendly milk production system will likely be important going forward. Whereas methane (CH 4 ) enteric emissions can only be reduced to a limited extent, CH 4 manure emissions can be reduced by implementing mitigation strategies, such as the use of an anaerobic digestion (AD). Furthermore, implementing a photovoltaic (PV) electricity generation system could mitigate the fossil fuels used to cover the electrical needs of farms. In the present study to detect the main environmental hotspots of milk production, a Life Cycle Assessment was adopted to build the Life Cycle Inventory according to ISO 14040 and 14044 in a conventional dairy farm (1368 animals) provided by AD and PV systems. The Intergovernmental Panel on Climate Change tiered approach was adopted to associate the level of emission with each item in the life cycle inventory. The functional unit refers to 1kg of fat-and-protein-corrected-milk (FPCM). In addition to milk products, other important co-products need to be considered: meat and renewable energy production from AD and PV systems. A physical allocation was applied to attribute GHG emissions among milk and meat products. Renewable energy production from AD and PV systems was considered, discounting carbon credits due to lower CH 4 manure emissions and to the minor exploitation of fossil energy. The CF of this farm scenario was 1.11kg CO 2 eq/kg FPCM. The inclusion of AD allowed for the reduction of GHG emissions from milk production by 0.26kg CO 2 eq/kg FPCM. The PV system contribution was negligible due to the small dimensions of the technology. The results obtained in this study confirm that integrating milk production with other co-products, originated from more efficient manure management, is a successful strategy to mitigate the environmental impact of dairy production. Copyright © 2017 Elsevier B.V. All rights reserved.

Stability in Organic Milk Farm Prices: A Comparative Study

OpenAIRE

Su, Ye; Brown, Scott; Cook, Michael L.

2013-01-01

The organic milk pay price is more stable year round and increases every year. However, the conventional milk price varies within the year and from year to year. As an emerging segment of the milk industry, consumer demand for organic milk is increasing rapidly. The growth in demand relative to supply provides organic milk producers and processors large premiums over the conventional milk price. Many conventional dairy farms have converted to organic operations for the more stable price. The ...

Role of Lanthanides in the Traceability of the Milk Production Chain.

Science.gov (United States)

Aceto, Maurizio; Musso, Davide; Calà, Elisa; Arieri, Fabio; Oddone, Matteo

2017-05-24

The traceability and authentication of milk were studied using trace and ultratrace elements as chemical markers. Among these variables, the group of lanthanides resulted in being particularly useful for this purpose as a result of their homogeneous distribution inside milk, which showed on the contrary to be intrinsically inhomogeneous from the elemental point of view. Using in this pilot study milk samples from a factory in Piedmont (Italy), we demonstrated that the distribution of lanthanides can be used as a fingerprint to put into relation the soil of the pasture land on which cows graze and the bottled milk produced in the factory. In fact, the distribution is maintained nearly unaltered along the production chain of milk, apart from the passage into the stomachs of the cows. Using the same variables, it was possible to discriminate between milk produced in the factory and milk samples taken from the large-scale retail trade.

Association of Genetic Variants of Milk Proteins with Milk Production ...

African Journals Online (AJOL)

Administrator

For example, increasing the frequency of a milk protein genotype associated with ... date of milking, somatic cell count, daily milk yield, protein and fat ..... G sulla ripartizione percentuale delle caseine αS1, αS2, β e κ in vacche die razze. Bruna.

Addition of sodium caseinate to skim milk increases nonsedimentable casein and causes significant changes in rennet-induced gelation, heat stability, and ethanol stability.

Science.gov (United States)

Lin, Yingchen; Kelly, Alan L; O'Mahony, James A; Guinee, Timothy P

2017-02-01

The protein content of skim milk was increased from 3.3 to 4.1% (wt/wt) by the addition of a blend of skim milk powder and sodium caseinate (NaCas), in which the weight ratio of skim milk powder to NaCas was varied from 0.8:0.0 to 0.0:0.8. Addition of NaCas increased the levels of nonsedimentable casein (from ∼6 to 18% of total casein) and calcium (from ∼36 to 43% of total calcium) and reduced the turbidity of the fortified milk, to a degree depending on level of NaCas added. Rennet gelation was adversely affected by the addition of NaCas at 0.2% (wt/wt) and completely inhibited at NaCas ≥0.4% (wt/wt). Rennet-induced hydrolysis was not affected by added NaCas. The proportion of total casein that was nonsedimentable on centrifugation (3,000 × g, 1 h, 25°C) of the rennet-treated milk after incubation for 1 h at 31°C increased significantly on addition of NaCas at ≥0.4% (wt/wt). Heat stability in the pH range 6.7 to 7.2 and ethanol stability at pH 6.4 were enhanced by the addition of NaCas. It is suggested that the negative effect of NaCas on rennet gelation is due to the increase in nonsedimentable casein, which upon hydrolysis by chymosin forms into small nonsedimentable particles that physically come between, and impede the aggregation of, rennet-altered para-casein micelles, and thereby inhibit the development of a gel network. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Effect of milking frequency and diet on milk production, energy balance, and reproduction in dairy cows.

Science.gov (United States)

Patton, J; Kenny, D A; Mee, J F; O'Mara, F P; Wathes, D C; Cook, M; Murphy, J J

2006-05-01

The objective of this study was to determine the effects of reduced milking frequency and increased dietary energy density in early lactation on milk production, energy balance, and subsequent fertility. Sixty-six spring-calving, multiparous Holstein-Friesian cows were assigned to 1 of 3 treatment groups: once-daily milking on a standard diet (1xST); 3-times daily milking on a standard diet (3xST); and 3-times daily milking on a high-energy diet. Treatments were imposed for the first 28 d of lactation, after which all groups were milked twice daily and fed the standard diet. During the treatment period, the 1xST cows had 19.6% lower milk yield and higher milk fat and milk protein concentrations (15.7 and 10.2%, respectively) compared with 3xST. Dry matter (DM) intake was similar between 1xST and 3xST during the treatment period (12.64 vs. 13.25 kg/ d; SED = 0.82). Daily energy balance was less negative for 1xST compared with 3xST during wk 1 to 3 of lactation [-3.92 vs. -5.30 unité fourragère lait (UFL)/d; SED = 0.65; 1 UFL is equal to the net energy for lactation of 1 kg of standard air-dry barley]. During the treatment period, the cows on the high-energy diet had 17% higher milk yield, higher DM intake (15.5 vs. 13.9 kg/d; SED = 0.71), and similar energy balance (-4.45 vs. -4.35 UFL/d; SED = 0.65) compared to 3xST. Diet had no significant effect on any of the fertility variables measured. The interval to first ovulation was shorter for 1xST than 3xST (18.3d vs. 28.6d; SED = 1.76). In conclusion, once-daily milking in early lactation may promote earlier resumption of ovarian cyclicity, mediated through improved nutritional status.

Recent Advances in Phospholipids from Colostrum, Milk and Dairy By-Products

Directory of Open Access Journals (Sweden)

Vito Verardo

2017-01-01

Full Text Available Milk is one of the most important foods for mammals, because it is the first form of feed providing energy, nutrients and immunological factors. In the last few years, milk lipids have attracted the attention of researchers due to the presence of several bioactive components in the lipid fraction. The lipid fraction of milk and dairy products contains several components of nutritional significance, such as ω-3 and ω-6 polyunsaturated fatty acids, CLA, short chain fatty acids, gangliosides and phospholipids. Prospective cohort evidence has shown that phospholipids play an important role in the human diet and reinforce the possible relationship between their consumption and prevention of several chronic diseases. Because of these potential benefits of phospholipids in the human diet, this review is focused on the recent advances in phospholipids from colostrum, milk and dairy by-products. Phospholipid composition, its main determination methods and the health activities of these compounds will be addressed.

Effect of length of productive life on genetic trend of milk production ...

African Journals Online (AJOL)

Longevity is an important economic trait in dairy cattle. Including this trait in a breeding scheme, increases profit. The aim of this study was to evaluate the relationship between length of productive life (LPL), genetic trend of milk production and profitability of herds. LPL has been defined as time from first calving to culling.

Homogenization conditions affect the oxidative stability of fish oil enriched milk emulsions: Oxidation linked to changes in protein composition at the oil-water interface

DEFF Research Database (Denmark)

Sørensen, Ann-Dorit Moltke; Baron, Caroline; Bruni Let, Mette

2007-01-01

Fish oil was incorporated into milk under different homogenization temperatures (50 and 72 °C) and pressures (5, 15, and 22.5 MPa). Subsequently, the oxidative stability of the milk and changes in the protein composition of the milk fat globule membrane (MFGM) were examined. Results showed...

EFFECT OF CONSUMING TEMULAWAK (CURCUMA XANTHORRHIZA ROXB. EXTRACT ON BREAST MILK PRODUCTION IN POSTPARTUM MOTHERS

Directory of Open Access Journals (Sweden)

Chyntia Desbriyani

2017-10-01

Full Text Available Background: The dominant factor inhibiting breastfeeding is the lack of milk production. The extract of temulawak (curcuma xanthorrhiza Roxb is considered having an effect to increase breast milk production. Objective: To examine the effect of temulawak (curcuma xanthorrhiza Roxb extract to increase milk production in postpartum mothers in the working area of Ambarawa Community Health Center. Methods: This was a quasy-experimental study with non-equivalent control group design conducted on October-December 2016. There were 38 respondents included using consecutive sampling, with 19 assigned in the intervention and control group. Paired t-test and independent test were used for data analysis. Results: Findings showed that there were significant increases of prolactin hormone (p = 0.000, breast milk volume (p = 0.001, baby’s urinary frequency (p = 0.001, baby’s defecation frequency (p = 0.000, and baby’s sleep duration (p = 0.000 after given temulawak (curcuma xanthorrhiza Roxb extract. Conclusion: Temulawak (curcuma xanthorrhiza Roxb extract has a significant effect in increasing breast milk production and prolactin levels in postpartum mothers. Thus, it is recommended that temulawak (curcuma xanthorrhiza Roxb extract can be an option for postpartum mother to increase milk production.

Probiotic fermented almond “milk” as an alternative to cow-milk yoghurt

Directory of Open Access Journals (Sweden)

Neus Bernat

2015-10-01

Full Text Available Probiotics in almond-based matrices were considered as a means of obtaining fermented products which would cover both the current demand for health-promoting foods and for alternatives to standard yoghurts. Firstly, the combined effect of high pressure homogenisation (HPH and heat treatment on the physical stability of almond “milk” was studied. The beverage was homogenised by applying 62, 103 and 172 MPa (MF1, MF2 and MF3 respectively; MF3 was also combined with two different heat treatments (85 ºC-30 min (LH and 121 ºC-15 min (HH. Both microstructure and colloidal stability were analysed in all the processed samples to select the most suitable treatment with which to obtain a stable product. The selected almond milk was then fermented with probiotic Lactobacillus reuteri and Streptococcus thermophilus and the final product was characterised throughout cold storage time (28 days as to pH, acidity, serum retention and starter viability. A sensory evaluation and probiotic survival to in vitro digestion was also conducted. The results showed that the physical and structural almond-milk properties were affected by both HPH and heat treatments, obtaining the greatest stability in MF3-LH samples. The fermented milk permitted probiotic survivals above the level suggested as minimum for ensuring health benefits during the entire controlled time and, hence, can be considered as a functional food. No differences in the sensory acceptability of the product were found between 1 and 28 storage days. Therefore, a new, functional, fermented product was developed, which was suitable for targeted groups, such as the lactose-intolerant and cow-milk-protein allergic populations.

Ergonomic evaluation of workload by milk production - a bibliometric analysis.

Science.gov (United States)

de Oliveira, Claudilaine Caldas; Pereira Moro, Antônio Renato; Ulbricht, Leandra; Belinelli, Marjorie; de Souza, Gilberto F M; Gabriel, Michele; Zattar, Izabel Cristina

2017-09-21

The purpose of this study was to select in a structured manner the relevant articles with scientific recognition, and simultaneously identify the characteristics of these publications that may scientifically enrich the theme in a portfolio of papers. The theme involves ergonomics in milk production as a criterion for evaluating and improving organizational performance in the milking sector. The study used ProKnow-C as a theoretical instrument for intervention. The main results show: i) a bibliographic portfolio of 18 items aligned with the view adopted by researchers which served as a theoretical framework for this research; ii) The article entitled "Wrist positions and movements as possible risk factors during machine milking", by Marianne Stål, Gert-Åke Hansson and Ulrich Moritz in 1999 and published in the Journal of Applied Ergonomics presented the highest scientific recognition, iii) the authors highlighted in the bibliographic portfolio or in its references researching the subject are Gert-Åke Hansson, Marianne Stål and Stefan Pinzke, and iv) the International Journal of Industrial Ergonomics shows the highest number of scientific articles in the bibliographic portfolio. The studies selected using the methodology indicate research in ergonomics focused on the production of milk in rural areas, specifically in the milking sector, are generally related to the health and safety of the workers.

Scenarios for the milk production chain in Brazil in 2020

Directory of Open Access Journals (Sweden)

Renata Giovinazzo Spers

2013-06-01

Full Text Available Brazilian milk production has grown steadily and in 2004 the country became self-sufficient in dairy production. This article develops possible scenarios for the milk production chain in Brazil for the year 2020 in order to contribute to decisions that must be made by stakeholders. A literature review on foresight and the use of scenarios was conducted, and a scenario writing approach based on Wright and Spers (2006 was adopted, which includes the use of the Delphi method, Michael Porter's Five Competitive Forces model, Interpretative Structural Modeling (ISM (WRIGHT, 1991 and quantitative projections. This methodology provided four scenarios, with quantitative and qualitative elements: two exploratory scenarios ("milk, the new agribusiness star" and "a wasted future", a most probable scenario ("continuous but uneven growth" and a desired scenario ("competitive family agriculture". Overall, it is possible to note many market opportunities, as well as niche markets and the strengthening of cooperatives. Future prospects are also favorable to the dairy industry in general, but nearly all scenarios point to a concentration in the industrial sphere.

Testing of Commercial Milk Production Technology Using A Combination of High Temperature Short Time and Pulsed Electric Field

OpenAIRE

Hadi A; Widjanarko SB; Kusnadi J

2016-01-01

The development of milk processing technology has grown excessively, and it contains advantage and disadvantage. This study used mixed between PEF (Pulsed Electric Field) and High Temperature Short Time (HTST) to produce milk processed product which is effective and efficient in killing milk microorganism without changing its color, scent, and nutrient content of processed product, therefore producing commercial sterile milk product in accord with milk Indonesian National Standard (SNI). The ...

Production of human milk oligosaccharides by enzymatic and whole-cell microbial biotransformations.

Science.gov (United States)

Sprenger, Georg A; Baumgärtner, Florian; Albermann, Christoph

2017-09-20

Human milk oligosaccharides (HMO) are almost unique constituents of breast milk and are not found in appreciable amounts in cow milk. Due to several positive aspects of HMO for the development, health, and wellbeing of infants, production of HMO would be desirable. As a result, scientists from different disciplines have developed methods for the preparation of single HMO compounds. Here, we review approaches to HMO preparation by (chemo-)enzymatic syntheses or by whole-cell biotransformation with recombinant bacterial cells. With lactose as acceptor (in vitro or in vivo), fucosyltransferases can be used for the production of 2'-fucosyllactose, 3-fucosyllactose, or more complex fucosylated core structures. Sialylated HMO can be produced by sialyltransferases and trans-sialidases. Core structures as lacto-N-tetraose can be obtained by glycosyltransferases from chemical donor compounds or by multi-enzyme cascades; recent publications also show production of lacto-N-tetraose by recombinant Escherichia coli bacteria and approaches to obtain fucosylated core structures. In view of an industrial production of HMOs, the whole cell biotransformation is at this stage the most promising option to provide human milk oligosaccharides as food additive. Copyright © 2017 Elsevier B.V. All rights reserved.

The Effect of “Insufficient Milk Supply” Concept Intervention on Mother's Perception of Breast Milk Production

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Mekar Dwi Anggraeni

2016-09-01

Full Text Available Background: World Health Organisation (WHO recommends every mother to provide exclusive breastfeeding for their infants because of its benefits. However the exclusive breastfeeding rate in Indonesia was only 35%in 2013. One of the main factors affecting low exclusive breastfeeding rate was maternal perception of having low breastmilk supply. There were no previous studies examining the effect of "Insufficient Milk Supply" concept intervention on mother’s perception of low breastmilk production. This research was an innovation in nursing. Aim: To investigate the effect of intervention program based on “Insufficient Milk Supply” concept on mother’s perception of low breastmilk supply. Methods: This study was a quasy experiment pretest-posttest. Postpartum mothers were provided an intervention using a module based on the concept of "Insufficient Milk Supply". The perception of breastmilk production was measured using the Nine-items of Lactation Scale. Data were analyzed using independent t test and paired t test. Results: The t test assumptions were examined and yielded that the data were normally distributed and the variances were homogeneous. The results showed there were significant differences between the scores of pre- and post-test in the intervention group (t = -9,03, p < 0.001. Conclusion: This study offers evidence that Insufficient Milk Supply can be used in nursing practice as a concept to improve the perception of the mother's breastmilk supply.

EFFECT OF PASTEURIZATION TEMPERATURE AND ASEPTIC FILLING ON THE SHELF-LIFE OF MILK

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Rodrigo Rodrigues PETRUS

2011-12-01

Full Text Available Aseptic filling process can contribute to extend the shelf-life of pasteurized milk. However, this technology is not still commercially practiced in Brazil for this product. The aim of this study was to evaluate the effect of the pasteurization temperature and aseptic filling on the stability of milk packaged in high density polyethylene bottle (HDPE. Three batches of one hundred bottles each were processed at 72, 83, and 94ºC/15s, followed by aseptic packaging and storage at 9ºC, simulating a deficient cold chain scenario as found in the Brazilian market. Microbiological stability evaluation was based on mesophilic and psychrotrophic counts. Sensory shelf-life was estimated according to the ratings assigned to the attributes appearance, aroma, flavor and overall appreciation of milk samples. The pasteurization temperature, in the range investigated, did not affect the shelf-life of milk, which lasted up to 11 days for the three processed batches. The aseptic filling, associated to the employed thermal treatments, did not extend the shelf-life of milk stored under the abuse condition of 9°C, considering that the commercial product shelf-life in Brazil is of about 10 days.

Contribution of milk production to global greenhouse gas emissions. An estimation based on typical farms.

Science.gov (United States)

Hagemann, Martin; Ndambi, Asaah; Hemme, Torsten; Latacz-Lohmann, Uwe

2012-02-01

Studies on the contribution of milk production to global greenhouse gas (GHG) emissions are rare (FAO 2010) and often based on crude data which do not appropriately reflect the heterogeneity of farming systems. This article estimates GHG emissions from milk production in different dairy regions of the world based on a harmonised farm data and assesses the contribution of milk production to global GHG emissions. The methodology comprises three elements: (1) the International Farm Comparison Network (IFCN) concept of typical farms and the related globally standardised dairy model farms representing 45 dairy regions in 38 countries; (2) a partial life cycle assessment model for estimating GHG emissions of the typical dairy farms; and (3) standard regression analysis to estimate GHG emissions from milk production in countries for which no typical farms are available in the IFCN database. Across the 117 typical farms in the 38 countries analysed, the average emission rate is 1.50 kg CO(2) equivalents (CO(2)-eq.)/kg milk. The contribution of milk production to the global anthropogenic emissions is estimated at 1.3 Gt CO(2)-eq./year, accounting for 2.65% of total global anthropogenic emissions (49 Gt; IPCC, Synthesis Report for Policy Maker, Valencia, Spain, 2007). We emphasise that our estimates of the contribution of milk production to global GHG emissions are subject to uncertainty. Part of the uncertainty stems from the choice of the appropriate methods for estimating emissions at the level of the individual animal.

Effect of substituting barley with glycerol as energy feed on feed intake, milk production and milk quality in dairy cows in mid or late lactation

DEFF Research Database (Denmark)

Gaillard, Charlotte; Sørensen, Martin Tang; Vestergaard, Mogens

2018-01-01

The experiment reported in this research paper aimed to determine the level at which glycerol can substitute barley in grass-clover silage-based ration for dairy cows in mid or late lactation, without affecting milk production, milk composition, milk free fatty acid (FFA) profile, and milk sensor...

76 FR 36078 - Milk for Manufacturing Purposes and Its Production and Processing; Requirements Recommended for...

Science.gov (United States)

2011-06-21

...] Milk for Manufacturing Purposes and Its Production and Processing; Requirements Recommended for... to quality and sanitation requirements for the production and processing of manufacturing grade milk... Manufacturing Purposes and Its Production and Processing; Recommended Requirements for Adoption by State...

Interactions between acidified dispersions of milk proteins and dextran or dextran sulfate.

Science.gov (United States)

Pachekrepapol, U; Horne, D S; Lucey, J A

2014-09-01

Polysaccharides are often used to stabilize cultured milk products, although the nature of these interactions is not entirely clear. The objective of this study was to investigate phase behavior of milk protein dispersions with added dextran (DX; molecular weight = 2 × 10(6) Da) or dextran sulfate (DS; molecular weight = 1.4 × 10(6) Da) as examples of uncharged and charged polysaccharides, respectively. Reconstituted skim milk (5-20% milk solids, wt/wt) was acidified to pH 4.4, 4.6, 4.8, or 4.9 at approximately 0°C (to inhibit gelation) by addition of 3 N HCl. Dextran or DS was added to acidified milk samples to give concentrations of 0 to 2% (wt/wt) and 0 to 1% (wt/wt) polysaccharide, respectively. Milk samples were observed for possible phase separation after storage at 0°C for 1 and 24h. Possible gelation of these systems was determined by using dynamic oscillatory rheology. The type of interactions between caseins and DX or DS was probed by determining the total carbohydrate analysis of supernatants from phase-separated samples. At 5.0 to 7.5% milk solids, phase separation of milk samples occurred after 24h even without DX or DS addition, due to destabilization of caseins in these acidic conditions, and a stabilizing effect was observed when 0.7 or 1.0% DS was added. At higher milk solids content, phase separation was not observed without DX or DS addition. Similar results were observed at all pH levels. Gelation occurred in samples containing high milk solids (≥10%) with the addition of 1.0 to 2.0% DX or 0.4 to 1.0% DS. Based on carbohydrate analysis of supernatants, we believe that DX interacted with milk proteins through a type of depletion flocculation mechanism, whereas DS appeared to interact via electrostatic-type interactions with milk proteins. This study helps to explain how uncharged and charged stabilizers influence the texture of cultured dairy products. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All

Analysis of the enzyme network involved in cattle milk production using graph theory.

Science.gov (United States)

Ghorbani, Sholeh; Tahmoorespur, Mojtaba; Masoudi Nejad, Ali; Nasiri, Mohammad; Asgari, Yazdan

2015-06-01

Understanding cattle metabolism and its relationship with milk products is important in bovine breeding. A systemic view could lead to consequences that will result in a better understanding of existing concepts. Topological indices and quantitative characterizations mostly result from the application of graph theory on biological data. In the present work, the enzyme network involved in cattle milk production was reconstructed and analyzed based on available bovine genome information using several public datasets (NCBI, Uniprot, KEGG, and Brenda). The reconstructed network consisted of 3605 reactions named by KEGG compound numbers and 646 enzymes that catalyzed the corresponding reactions. The characteristics of the directed and undirected network were analyzed using Graph Theory. The mean path length was calculated to be4.39 and 5.41 for directed and undirected networks, respectively. The top 11 hub enzymes whose abnormality could harm bovine health and reduce milk production were determined. Therefore, the aim of constructing the enzyme centric network was twofold; first to find out whether such network followed the same properties of other biological networks, and second, to find the key enzymes. The results of the present study can improve our understanding of milk production in cattle. Also, analysis of the enzyme network can help improve the modeling and simulation of biological systems and help design desired phenotypes to increase milk production quality or quantity.

Once-daily milking during a feed deficit decreases milk production but improves energy status in early lactating grazing dairy cows.

Science.gov (United States)

Kay, J K; Phyn, C V C; Rius, A G; Morgan, S R; Grala, T M; Roche, J R

2013-10-01

The objective of this study was to investigate the effect of milking frequency (MF) at 2 feeding levels (FL) on milk production, body condition score, and metabolic indicators of energy status in grazing dairy cows during early lactation. Multiparous Holstein-Friesian and Holstein-Friesian × Jersey cows (n=120) grazed pasture and were milked twice daily (2×) from calving until 34 ± 6 d in milk (mean ± standard deviation). Cows were then allocated to 1 of 4 treatments in a 2 × 2 factorial arrangement. Treatments consisted of 2 FL: adequately fed [AF; 14.3 kg dry matter intake (DMI)/cow per d] or underfed (UF; 8.3 kg of DMI/cow per d) and 2 MF: 2× or once daily (1×). Treatments were imposed for 3 wk. After the treatment period, all cows were offered a generous pasture allowance (grazing residuals >1,600 kg of dry matter/ha) and milked 2×. During the 3-wk treatment period, we observed an interaction between FL and MF for energy-corrected milk (ECM), such that the decrease due to 1× milking was greater in AF than in UF cows (20 and 14% decrease, respectively). No interactions were found posttreatment. Cows previously UF produced 7% less ECM than AF cows during wk 4 to 12; however, no subsequent effect was observed of the previous underfeeding. Cows previously milked 1× produced 5% less ECM during wk 4 to 12, and differences remained during wk 13 to 23. During the 3-wk treatment period, UF cows lost 0.2 body condition score units (1-10 scale) and this was not affected by 1× milking. During the treatment period, UF cows had lower plasma glucose, insulin, and insulin-like growth factor I, and greater nonesterified fatty acids and β-hydroxybutyrate concentrations than AF cows. Cows milked 1× had greater plasma glucose, insulin, and insulin-like growth factor I, and lower nonesterified fatty acids and β-hydroxybutyrate concentrations compared with cows milked 2×. In conclusion, energy status was improved by 1× milking; however, when UF cows were milked 1�

Feed intake and milk production in dairy cows fed different grass and legume species: a meta-analysis

DEFF Research Database (Denmark)

Johansen, Marianne; Lund, Peter; Weisbjerg, Martin Riis

2018-01-01

The aim of this meta-analysis was to compare feed intake, milk production, milk composition and organic matter (OM) digestibility in dairy cows fed different grass and legume species. Data from the literature was collected and different data sets were made to compare families (grasses v. legumes...... tannins in birdsfoot trefoil. None of the included grass species differed in DMI, milk production, milk composition or OM digestibility, indicating that different grass species have the same value for milk production, if OM digestibility is comparable. However, the comparison of different grass species...

Genetic strain and diet effects on grazing behavior, pasture intake, and milk production.

Science.gov (United States)

Sheahan, A J; Kolver, E S; Roche, J R

2011-07-01

Understanding how dairy cows adjust their grazing behavior in response to feed supplements is important for the development of management strategies that optimize profit from supplementation. New Zealand Holstein-Friesian (HF) cows have been selected for milk production on a predominantly pasture-based diet; in comparison, HF cows of North American (NA) ancestry have been selected almost exclusively for milk yield and fed diets high in nonfiber carbohydrates (NFC). We hypothesized, therefore, that supplementation would have differing effects on grazing behavior, pasture dry matter intake (DMI), and milk production in these genetic strains at peak, mid, and late lactation. A study was conducted over 2 consecutive lactations, with NA and NZ cows randomly allocated at calving to 0, 3, or 6 kg of dry matter/day concentrate plus unrestricted access to pasture. Pasture DMI, milk production, and grazing behavior were recorded at peak, mid, and late lactation. Concentrates were fed in equal amounts at morning and afternoon milking. The NA cows produced more milk and milk components, and had a greater pasture DMI, despite spending less time grazing. Declines in time spent grazing and pasture DMI were associated with increasing concentrate DMI. Grazing behavior following morning supplementation was different from that recorded following afternoon supplementation. Grazing ceased following morning supplementation before rumen fill could be a limiting factor, and the length of the grazing interval was inversely proportional to the amount of concentrate offered; these results suggest that physiological rather than physical stimuli were responsible for grazing cessation. The decrease in time spent grazing with increasing concentrate DMI is consistent with changes in neuroendocrine factors secreted in response to the presence of food in the digestive tract or with circulating products of digestion. After afternoon supplementation, sunset signaled the end of grazing irrespective of

Characterization and milk coagulating properties of Cynanchum otophyllum Schneid. proteases.

Science.gov (United States)

Luo, Jie; Xiao, Chen; Zhang, Hao; Ren, Fazheng; Lei, Xingen; Yang, Zibiao; Yu, Zhengquan

2018-04-01

The herbaceous plant Cynanchum otophyllum Schneid. is widely used as a milk coagulant to make a Chinese traditional milk product, milk cake. However, the milk-clotting compounds and their mechanism remain unclear. In this study, crude proteases were extracted from the dried leaves of Cynanchum otophyllum Schneid. using citric acid-phosphate buffer and then partially purified by weak anion exchange chromatography. Two proteases, QA and QC, with molecular weights of 14 and 27 kDa, respectively, were shown to exhibit milk-clotting activity. A study of the effects of pH and temperature on the milk-clotting activity and proteolytic activity of the proteases showed that they exhibited good pH stability from pH 5.5 to 7.5 and good thermal stability at temperatures from 50 to 70°C. The QA and QC were the cysteine proteases, able to hydrolyze β-casein and κ-casein completely, and α-casein partially. The cleavage site on κ-casein determined by Orbitrap (Thermo Fisher Scientific, San Jose, CA) analysis showed that QA and QC could cleave κ-casein at Ser132-Thr133. Overall, the results suggest that the Cynanchum otophyllum Schneid. proteases are a promising milk-clotting enzyme that could be used for manufacturing milk cake and cheese. Copyright © 2018 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Biotype characterization of Staphylococcus aureus isolated from milk and dairy products of private production in the western regions of Ukraine

Directory of Open Access Journals (Sweden)

M. D. Kukhtyn

2017-08-01

Full Text Available Prevention of foodborne diseases is a priority for the world health system. In the process of manufacturing milk and dairy products, the most important factor compromising their safety is seeding with a conditionally pathogenic and pathogenic microflora. Salmonella, Escherichia coli, Listeria and other microorganisms that reproduce in dairy products without changing their organoleptic properties are a particular danger. Staphylococcus aureus is an opportunistic, conditionally pathogenic microorganism that often contaminates raw milk and dairy products. The aim of the research presented in this article was to determine the dissemination of S. aureus in milk and milk products of household production in the western regions of Ukraine, to identify the biotypes of S. aureus, production of enterotoxins and the presence of methicillin-resistant strains. S. aureus was isolated on BD Baird-Parker Agar. The biotypes of S. aureus were determined according to Meer. The determination of MRSA was carried out on the chromogenic Agar chromID MRSA ("Biomerioux", Russia. The mecA gene was determined using the LightCycler MRSA Advanced Test with LightCycler 2.0 primer (Roche Molecular Biochemicals, Germany. To determine staphylococcal enterotoxins, the test system RIDASCREENSET A, B, C, D, E (R-Biopharm AG, Darmstadt, Germany was used. We isolated saprophyte staphylococci from milk of raw and dairy products in western regions of Ukraine in 82.7–97.4% of samples. S. aureus is much more rarely isolated from these dairy products, so it was isolated from sour cream at 62.8 ± 0.9%, from milk at 35.5 ± 1.3% and cottage cheese at 23.0 ± 1.6%. Of the most well known biotypes of S. aureus present in milk of raw and dairy products of domestic production, two ecological types were distinguished: human and cattle. In this case S. aureus var. hominis was isolated more often than in S. aureus var. bovis. This gives grounds to believe that the main source of

Relationship between milk production and some blood constituents in Egyptian Baladi goats.

Science.gov (United States)

Hassan, G A; el-Nouty, F D; Samak, M A; Salem, M H

1986-01-01

Under the conditions of a high ambient temperature and the lack of green fodder goats are very important for milk production. During 16 weeks of lactation period, the milk yield of 10 Baladi goats was 55 kg. The amount of milk exhibited a positive relation to the globulin and glucose content of the blood. There was a highly negative correlation with the albumin content and the number of leucocytes.

Nitrogen allocation to offspring and milk production in a capital breeder.

Science.gov (United States)

Taillon, Joëlle; Barboza, Perry S; Côté, Steeve D

2013-08-01

Nitrogen (N) is a limiting nutrient for many herbivores, especially when plant availability and N content are low during the period of maternal investment, which is common for arctic ungulates. We used natural abundance of N isotopes to quantify allocation of maternal nitrogen to neonatal calves and milk in wild migratory caribou (Rangifer tarandus). We contrasted female-calf pairs from two herds in northern Quebec/Labrador, Canada: Rivière-George herd (RG; low population size with heavy calves) and the Rivière-aux-Feuilles herd (RAF; high population size and small calves). We assessed whether females of both herds relied on body protein or dietary N to produce the neonatal calf and milk at calving and weaning. Female caribou of both herds relied mostly on body N for fetal development. RAF females allocated less body N to calves than did RG females (92% vs. 95% of calf N), which was consistent with the production of calves that were 8% smaller in RAF than in RG. Allocation of body N to milk was also high for both herds, similar at calving for RAF and RG females (88% vs. 91% of milk N, respectively), but lower in RAF than RG females (95% vs. 99% of milk N) at weaning, which was consistent with a small but significantly greater reliance on dietary N supplies to support milk production at weaning. Female caribou used body protein stores to ensure a constant supply of N for fetal growth and milk production that minimized the effects of trophic mismatches on reproduction. The combination of migration and capital investment may therefore allow females to produce calves and attenuate the effects of both temporal and spatial mismatches between vegetation green-up and calf growth, which ultimately would reduce trophic feedbacks on population growth. Our data suggest that small changes in maternal allocation of proteins over the long period of gestation produce significant changes in calf mass as females respond to changes in resources that accompany changes in the size

ANALYSIS OF MILK QUALITY AND ITS IMPORTANCE FOR MILK PROCESSORS

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AGATHA POPESCU

2009-05-01

Full Text Available The paper aimed to present some aspects regarding milk quality and its importance for milk processors , taking into account a study case at FLAV O’RICH DAIRY INC,USA. The study analyses how milk quality is checked from the bulk milk to final product according to the Milk Quality Program in force. The main aspects concerning raw milk selection criteria such as : antibiotic test, temperature, bacteria, organoleptic properties , acidity, somatic cell count , but also main milk components such as water, butterfat , total solids, protein, lactose , solids non fats , minerals, acids have been approached . Also a comparison for 7 butterfat producers for East Fluid Group has been done . Milk processing assures the destruction of human pathogens , the maintenance of product quality without significant loss of flavor, appearance, physical and nutritive properties and the selection of organisms which may produce unsatisfactory products.

Effect of dry period length on milk production in subsequent lactation

DEFF Research Database (Denmark)

Sørensen, J.T.; Enevoldsen, Carsten

1991-01-01

, two treatments were compared within herd. Compared with a 7-wk planned dry period, a 3-wk decrease lowered the level of milk production by 2.8 kg of 4% FCM/d in the first 84 d of the subsequent lactation, whereas a 3-wk increase raised the level of milk production by .5 kg/d. In the first 168 d......The effect of planned dry period lengths of 4, 7, and 10 wk on subsequent lactational yield was estimated with 366 cows in an experiment in which dry period was manipulated independently of milk yield prior to drying off. In two herds, all three treatments were compared within herd; in six herds...... of the subsequent lactation, the difference between 4-wk and 7-wk planned dry periods was 2.7 kg/d, and the difference between 7- and 10-wk periods was .4 kg/d. There was no indication of interaction among planned dry period length and lactation number, days open in previous lactation, previous milk yield, breed...

Short-term effects of milking frequency on milk yield, milk composition, somatic cell count and milk protein profile in dairy goats

DEFF Research Database (Denmark)

Torres, Alexandr; Hernandez Castellano, Lorenzo E; Morales-delaNuez, Antonio

2014-01-01

Goats in Canary Islands are milked once a day by tradition, but in most countries with high technology on farms, goats are milked twice a day, which is known to improve milk yield. Therefore it is important to know whether the increase of milking frequency can improve the production without impai...... was returned to X2 and X1. Finally, quantitative analysis showed an increase in intensities of milk protein bands from X1 to X2, but the intensities of casein bands (αS1-CN, αS2-CN, β-CN, κ-CN) and major whey proteins (α-La, β-Lg) decreased from X2 to X3.......Goats in Canary Islands are milked once a day by tradition, but in most countries with high technology on farms, goats are milked twice a day, which is known to improve milk yield. Therefore it is important to know whether the increase of milking frequency can improve the production without...... impairing milk quality. The objective of this study was to investigate the short term effects of three milking frequencies on milk yield, milk composition, somatic cell count (SCC) and milk protein profile in dairy goats traditionally milked once a day. Twelve Majorera goats in early lactation (48±4 d...

Production of enterotoxins of Staphylococcus spp. isolated from samples of sheep milk

Directory of Open Access Journals (Sweden)

František Zigo

2014-02-01

Full Text Available In our study was followed occurrence of mastitis in herd of 430 sheep of breed zoslachtena valaska with hand milking technology examined two times during one lactation season. Individual examination consisted from clinical examination of udder and microbiological examination of milk samples. By PCR was determined presence of genes coding production of enterotoxins, and by ELISA methods production individual types of enterotoxins. From individual forms of mastitis were frequently detected subacute (6.7%, subclinical (5.7% and acute (2.9%. The coagulase-negative staphylococci (CNS were identified in 102 (65.4% from all 156 positive isolates. The CNS and S. aureus caused subacute (5.1%, subclinical (3.9% and acute (2.4% forms of mastitis. The most frequently isolated were S. epidermidis, followed by S. chromogenes and S. xylosus from ewes with subacute and subclinical mastitis. From acute and chronical forms of mastitis were  predominantly isolated S. aureus, S. uberis and S. epidermidis. The production of staphylococcal enterotoxins (SE - SEA, SEB, SEC, SED and the presence of genes sec (3, sea (2, seb (2 and sed (2 were determined in S. aureus, S. epidermidis, S. schleiferi and S. chromogenes, respectively. The results suggested on the high occurrence (12.4% of subacute and subclinical forms. Confirmed production of enterotoxins and presence of genes coding their production present a risk for human health and decreased a quality of milk and products from sheep´s milk.

Effect of Foot Reflexology on Milk Production in Mothers with Premature Infants

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M. Eshgizadeh

2017-10-01

Full Text Available Aims: Premature infants need breastfeeding milk in infancy in order to achieve optimal growth more than ever and not having enough milk in breast feeding, is a common problem for women who have premature infants. Reflexology massage is one of the proposed treatments to help with this issue. The current study is aimed to determine the effect of reflexology on milk production in mothers with premature infants. Materials & Methods: In this randomized clinical trial, 30 mothers with premature infants admitted to Shohada Hospital in Quchan city, in 2016, were selected through convenient sampling and randomly divided into intervention and control groups. The intervention group received foot reflexology massage for 3 consecutive days for 20 minutes and the control group received routine care only. The volume of milk was measured before and 30 minutes after massage on the first and third day of the study. Data were analyzed by SPSS 22 using Chi-square, independent t-test and repeated measures analysis of variance. Findings: There was no significant difference in the mean volume of milk on the first day after reflex massage between the intervention group and the control group (p=0.79, but on the third day, there was a significant difference in the mean volume of milk after reflex massage between the intervention group and the control group (p=0.02. The difference in mean volume of milk on the third day, after intervention compared to before intervention was not significant (p=0.187. Conclusions: Reflexology massage is not effective on milk production in mothers with premature infants.

Effects of Different Production Systems on Quality, Quantity of Milk and Postpartum Oestrus of Friesian Dairy Cows

International Nuclear Information System (INIS)

Hoka, A.I.; Muhuyi, B.W.; Mugo, B.; Ondabu, N.; Ondabu, F.; Inditie, W.D.; Ndagire, H.; Syomiti, M.

2014-01-01

Onset and establishment of lactation and estrus cycles are concomitant energy – competing processes.This is because metabolic events essential to milk secretion compete for available nutrients that support processes leading to the first postpartum estrus and subsequent fertility. Net energy deficits greater than 20 Mcal / day have been reported in high yielding dairy cows. The raw material from which milk constituent is derived and the energy for their synthesis in the mammary gland is supplied by the food intake. The objective of this study was therefore to determine the effect of production system on quality, quantity of milk, postpartum estrus and conception. Friesian cows that were seven months in – calf were enrolled for this study from three production systems: Zero grazing, roadside grazed Friesian milking dairy cows were enrolled for this study using random digits. Samples of the feeds were collected at the point of feeding and taken for analysis in a nutrition laboratory. Twenty milliliters of fresh milk was collected from each cow twice a day (Evening and Morning). Milk for progesterone was also collected and progesterone determined using radioimmunoassy to determine reproductive status postpartum. The samples were analyzed to determine milk component using ecomilk machine every morning. Production and reproduction detail of each cow was recorded. The data collected was subjected to GLM of SAS and the means were separated using studentised range test. Time of parturition , production system, age , season and sex of the calf affected the shape of the lactation curve. Cow that calved during drought took too long to cycle unlike the once that calved during the wet season for all the three production systems, the calves born during rainy season were more susceptible to diseases. There was significant variation (P<0.05) in milk production and Protein content within and across production systems. The zero grazed cows had produced most milk whereas the

Relationships between Milk Progesterone Profiles and Genetic Merit for Milk Production, Milking Frequency, and Feeding Regimen in Dairy Cattle

NARCIS (Netherlands)

Windig, J.J.; Beerda, B.; Veerkamp, R.F.

2008-01-01

Milk progesterone profiles were determined from samples obtained twice weekly for 100 d postpartum in 100 Holstein primiparous cows at a Dutch experimental farm. Three treatments were applied in a 2 x 2 x 2 factorial arrangement with high-low genetic merit for overall production, high-low caloric

Effects of the DGAT1 polymorphism on test-day milk production traits throughout lactation

DEFF Research Database (Denmark)

Bovenhuis, Henk; Visker, H P W; van Valenberg, H J F

2015-01-01

Several studies have shown that the diacylglycerol O-acyltransferase 1 (DGAT1) K232A polymorphism has a major effect on milk production traits. It is less clear how effects of DGAT1 on milk production traits change throughout lactation, if dominance effects of DGAT1 are relevant, and whether DGAT1...... also affects lactose content, lactose yield, and total energy output in milk. Results from this study, using test-day records of 3 subsequent parities of around 1,800 cows, confirm previously reported effects of the DGAT1 polymorphism on milk, fat, and protein yield, as well as fat and protein content....... In addition, we found significant effects of the DGAT1 polymorphism on lactose content and lactose yield. No significant effects on somatic cell score were detected. The effect of DGAT1 on total energy excreted in milk was only significant in parity 1 and is mainly due to a higher energy output in milk...

Effect of choline chloride supplementation on milk production and milk composition of Etawah grade goats

Directory of Open Access Journals (Sweden)

Supriyati

2016-08-01

Full Text Available Abstract Background The effect of choline chloride supplementation through forced drinking combined with concentrate diets containing Ca-fish oil on milk production and milk composition of Etawah Grade goats was evaluated. Choline chloride is an essential component in ruminant diets as it is required for fat metabolism. Method The experiment was conducted in a completely randomized block design with three types of treatments and eight replications. The trial had two successive experimental periods; the first, during the eight weeks of late pregnancy, and the second, during the first 12 weeks of lactation. Twenty-four Etawah Grade does in the second gestation period were divided into three treatment groups. Commercial choline chloride 60 % in corncobs-based powder was used as a source of choline chloride. The treatments were no supplementation (control and supplemented with either 4 g or 8 g/2days of choline chloride. Choline chloride was given to the animals through a forced drinking technique, after dissolving it in 60 ml drinking water. The initial body weight of does was 38.81 ± 3.66 kg. The does were penned individually, and were given fresh chopped King Grass ad libitum and 700 g/day of concentrate diets containing Ca-fish oil, starting eight weeks prior to expecting kidding and continuing for 12 weeks of parturition. Results All nutrient intakes were not significantly different (p > 0.05 among the treatments during the late pregnancy and the lactation periods. Supplementation did not affect (p > 0.05 the average daily gains and feed conversion ratio during pregnancy but gave effects (p < 0.05 on the average daily gains, feed conversion ratio and income over feed cost during lactation. The highest average daily milk yields and 4 % fat corrected milk yields were found in goats supplemented with 4 g/2days of choline chloride and increased by 17.00 % and 24.67 %, respectively, compared to the control. Moreover, milk

Quantitative aspects of crystalline lactose in milk products

NARCIS (Netherlands)

Roetman, K.

1982-01-01

The occurrence of crystalline lactose in milk products and its influence on their physical properties are briefly reviewed. The importance of the quantitive determination of crystalline lactose for scientific and industrial purposes is indicated, and a summary is given of our earlier work. This

75 FR 61418 - Milk for Manufacturing Purposes and Its Production and Processing; Requirements Recommended for...

Science.gov (United States)

2010-10-05

... for Manufacturing Purposes and Its Production and Processing; Requirements Recommended for Adoption by... sanitation requirements for the production and processing of manufacturing grade milk. These Recommended... comments. SUMMARY: This document proposes to amend the recommended manufacturing milk requirements...

Milk production and composition responds to dietary neutral detergent fiber and starch ratio in dairy cows.

Science.gov (United States)

Zhao, Meng; Bu, Dengpan; Wang, Jiaqi; Zhou, Xiaoqiao; Zhu, Dan; Zhang, Ting; Niu, Junli; Ma, Lu

2016-06-01

This study was designed to investigate whether dietary neutral detergent fiber (NDF) : starch ratio could be considered as a nutritional indicator to evaluate carbohydrate composition and manipulate milk production and composition synthesis. Eight primiparous dairy cows were assigned to four total mixed rations with NDF : starch ratios of 0.86, 1.18, 1.63 and 2.34 from T1 to T4 in a replicated 4 × 4 Latin square design. Dry matter intake and milk production were decreased from T1 to T4. Digestibility of dry matter, organic matter, NDF and crude protein were linearly decreased from T1 to T4. As NDF : starch ratio increased, milk protein content and production, and milk lactose content and production were linearly reduced. However, milk fat content was linearly increased from T1 to T4. Quadratic effect was observed on milk fat production with the highest level in T3. Averaged rumen pH was linearly increased from T1 to T4, and subacute rumen acidosis occurred in T1. Ruminal propionate and butyrate concentration were linearly decreased, and microbial crude protein and metabolizable protein decreased from T1 to T4. It is concluded that NDF : starch ratio can be considered as a potential indicator to evaluate dietary carbohydrate composition and manipulate milk production and composition synthesis. © 2015 Japanese Society of Animal Science.

Quality of milk used in informal artisanal production of coalho and butter cheeses

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Natália Cristina de Medeiros

2017-08-01

Full Text Available Artisanal cheeses such as coalho and butter participate in the socio-cultural identity of people and deserve recognition. Like many artisanal cheeses, it is common to produce coalho and butter cheeses from raw milk. For this reason, it is essential that the raw material from dairies is of good quality to minimize risks to consumers. Thus, this study aimed to evaluate the quality of milk in artisanal cheese factories in Rio Grande do Norte, Brazil. Fifty samples were collected from areas that stand out in dairy production in the state. These samples underwent microbiological and physical–chemical analysis, as well as antibiotic residue and fraud searches. Viable strict and facultative mesophilic bacteria were surveyed, in addition to total and thermotolerant coliforms, Salmonella sp., and Staphylococcus aureus; titratable acidity in Dornic degrees, density, cryoscopy, stability to alizarol, and percentages of protein, lactose, and fat contents were also measured, and tests for residues and recurrent fraud in milk were conducted. In general, all samples exceeded the limit established by law for mesophilic bacteria counting; Salmonella sp. was found in one sample. Given this contamination, the acidity of 76% of the samples was higher than allowed by the legislation. Regarding fat and protein parameters, 14% and 10% of the samples were below the required values by the legislation, respectively. Furthermore, there is suspicion of fraud by adding water in 24% of samples. Chlorides were found in 16% and antimicrobial residues in 46% of samples. Therefore, the quality of the milk used in informal artisanal cheese making in the state of Rio Grande do Norte is poor and may pose a risk to consumers, with the loss of quality of coalho and butter cheeses.

Radioprotective action of milk product fermented by strain LBL 4

International Nuclear Information System (INIS)

Minkova, M.; G'osheva, L.; Brankova, R.

1992-01-01

A food product containing L. Bulgaricus LBL 4 strain and lysozyme was studied for influence upon resistance of experimental animals to nonlethal radiation exposure. The effect was assessed by recording the response of the most radiosensitive body system, that of blood formation. Male Wistar rats were used. The milk product was given by mouth daily for 15 days (3x5 days) prior to 3-Gy gamma irradiation. On day 3 and day 10 in the postradiation period, measurements were made of spleen weight, spleen and bone-marrow cellularity, and peripheral leukocyte counts. The evidence obtained indicated that pretreatment by dietary intake of LBL--4-containing milk product increased the resistance of the blood forming system to nonlethal gamma irradiation, which could be explained by strengthening of the immune activity of the body.

Model test on the relationship feed energy and protein ratio to the production and quality of milk protein

Science.gov (United States)

Hartanto, R.; Jantra, M. A. C.; Santosa, S. A. B.; Purnomoadi, A.

2018-01-01

The purpose of this research was to find an appropriate relationship model between the feed energy and protein ratio with the amount of production and quality of milk proteins. This research was conducted at Getasan Sub-district, Semarang Regency, Central Java Province, Indonesia using 40 samples (Holstein Friesian cattle, lactation period II-III and lactation month 3-4). Data were analyzed using linear and quadratic regressions, to predict the production and quality of milk protein from feed energy and protein ratio that describe the diet. The significance of model was tested using analysis of variance. Coefficient of determination (R2), residual variance (RV) and root mean square prediction error (RMSPE) were reported for the developed equations as an indicator of the goodness of model fit. The results showed no relationship in milk protein (kg), milk casein (%), milk casein (kg) and milk urea N (mg/dl) as function of CP/TDN. The significant relationship was observed in milk production (L or kg) and milk protein (%) as function of CP/TDN, both in linear and quadratic models. In addition, a quadratic change in milk production (L) (P = 0.003), milk production (kg) (P = 0.003) and milk protein concentration (%) (P = 0.026) were observed with increase of CP/TDN. It can be concluded that quadratic equation was the good fitting model for this research, because quadratic equation has larger R2, smaller RV and smaller RMSPE than those of linear equation.

Utilization of Industrial Waste for the Production of Bio-Preservative from Bacillus licheniformis Me1 and Its Application in Milk and Milk-Based Food Products.

Science.gov (United States)

Nithya, Vadakedath; Prakash, Maya; Halami, Prakash M

2018-06-01

The bio-preservative efficacy of a partially purified antibacterial peptide (ppABP) produced by Bacillus licheniformis Me1 in an economical medium developed using agro-industry waste was evaluated by direct application in milk and milk-based food products. The addition of ppABP in milk samples stored at 4 ± 2 °C and 28 ± 2 °C resulted in the growth inhibition of pathogens Listeria monocytogenes Scott A, Micrococcus luteus ATCC 9341, and Staphylococcus aureus FRI 722. The shelf life of milk samples with added ppABP increased to 4 days at 28 ± 2 °C, whereas curdling and off-odor were noticed in samples without ppABP. Furthermore, the milk samples with ppABP were sensorily acceptable. Antilisterial effect was also observed in cheese and paneer samples treated with ppABP. These results clearly indicate that the ppABP of B. licheniformis Me1 can be utilized as a bio-preservative to control the growth of spoilage and pathogenic bacteria, thereby reducing the risk of food-borne diseases.

Effect of dietary starch source on milk production and composition of ...

African Journals Online (AJOL)

The objective of this study was to evaluate the effects of four sources of starch on milk production and composition, nutrient digestion and blood metabolites of lactating Holstein cows. Four multiparous Holstein cows (708 ± 70 kg of body weight; 83 ± 9 days in milk) were used in a 4 × 4 Latin square design with 21-d periods.

Microbiological detection of probiotic microorganisms in fermented milk products

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Radka Burdychová

2007-01-01

Full Text Available A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus rhamnosus. Because of the potential health benefits, these organisms are increasingly incorporated into dairy foods. However, to reach health benefits, the concentration of probiotics have to be 106 CFU/g of a product. For assessing of required probiotic bacteria quantity, it is important to have a working method for selective enumeration of these probiotic bacteria. Five bacteriological media were evaluated to assess their suitability to selectively enumerate Streptococcus thermophilus, Lactobacillus rhamnosus, Lactobacillus acidophilus and Bifidobacterium spp. Bacteriological media evaluated included Streptococcus thermophilus agar, pH modified MRS agar, MRS-vancomycine agar and BSM (Bifidus selective medium agar under different culture conditions.Seven selected fermented milk products with probiotic culture were analyzed for their bacterial populations using the described selective bacteriological media and culture conditions. All milk products contained probiotic microorganisms claimed to be present in declared quantity (106–107/g.

Correlation analysis of milk production traits across three ...

African Journals Online (AJOL)

The relationship between milk production traits over whole lactations was evaluated across three generations of Simmental cows (between daughters, dams and granddams) by a corelation analysis with whole lactation traits in the daughter generation being used as the dependent variables (x1), and those in ...

The effect of processing parameters on the structure of fermented milk products with transglutaminase addition

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Iličić Mirela D.

2013-01-01

Full Text Available This study is concerned with the effect of concentration of transglutaminase (TG, content of milk fat and starter culture type (probiotic and kombucha on the structure of fermented milk products. The application of TG significantly improved textural characteristics of the fermented milk products. The firmness of the samples produced from milk with 0.1g100g-1 and 0.9g100g-1 fat content with probiotic starter were by 33% and 17.6% higher, respectively, compared to the control samples. During ten days of storage, the value of the hysteresis loop area of all samples produced from milk with 0.9g100g-1 fat content with TG addition, decreased by 14%. [Projekat Ministarstva nauke Republike Srbije, br. 46009

Digestibility, Milk Production, and Udder Health of Etawah Goats Fed with Fermented Coffee Husk

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I. Badarina

2015-04-01

Full Text Available This study was carried out to assess the utilization of coffee husk fermented by Pleurotus ostreatus as feed supplement by measuring the digestibility, milk production and udder health of Etawah goats suffered from subclinical mastitis (+1. There were three experimental diets consisted of T0 (control diet/basal diet without fermented coffee husk, T1 (basal diet with 6% fermented coffee husk and T2 (basal diet with 6% fermented coffee husk soaked in crude palm oil for an hour before using. Basal diet consisted of napier grass (60% and concentrate (40%. The results showed that supplementation of lactating Etawah does with fermented coffee husk did not affect the palatability of the diets, but increased the protein and crude fiber consumption (P<0.05. There was no significant effect on nutrient digestibility and milk production while milk composition (protein, fat, total solid increased in supplemented groups (P<0.05. The persistency of milk production and the somatic cells count were not different. There was an improvement of somatic cells count on supplemented groups. In conclusion, fermented coffee husk could be used as feed supplement without any negative effects on digestibility and milk production. The positive effects to udder health could be expected from including fermented coffee husk in diets.

Progress in nutritional and health profile of milk and dairy products: a novel drug target.

Science.gov (United States)

Martemucci, Giovanni; D'Alessandro, Angela Gabriella

2013-09-01

There is an increasing focus on diet as a tool to maintain human health and prevent disease. Milk and milk products of ruminants are important source of fat and saturated fatty acids, which are not considered to be very favourable to human health, but are valuable sources of nutrients including bioactive fatty acids (FA), vitamins, and minerals, which can promote positive health effects. The nutritional characteristics of milk and dairy products are related to their composition, which depends on the source species, and varies due to numerous factors, among which the animal diet is the most important. An improvement in milk FA composition and other micronutrients can be reached through an animal feeding strategy. Natural pasture-based farming systems increase microconstituents that are beneficial to human health (CLA, PUFAs, n-3 FAs, antioxidants, vitamins A and E, and Se) and volatile compounds (flavour, and terpenes) in milk and cheese. There are still uncertainties about the health benefits of various milk FAs and other compounds; deep and extensive long-term clinical studies with humans are needed. The contamination of milk and dairy products by heavy metals or dioxins has dramatic negative consequences for human and livestock health and necessitates very urgent consideration and intervention.

Detection of aflatoxin M1 in powdered milk and sweetened condensed milk products in several cities in Java with HPLC-fluorescence method

Science.gov (United States)

Wijaya, H.; Wardayanie, N. I.; Widjajanti, R.; Silitonga, R. F.

2018-01-01

Aflatoxin M1 (AFM1) is a hydroxylated metabolite of aflatoxin B1 (AFB1) produced by lactating animals due to consuming AFB1-contaminated feed. AFM1 can be found in dairy products because it is resistant to heat during processing. This study aimed to detect AFM1 in powdered milk and sweetened condensed milk sold in several cities in Java. The amount of powdered milk sample was 20, while the amount of sweetened condensed milk sample was 16. AFM1 detection in powdered milk and sweetened condensed milk was conducted by HPLC-fluorescence method. The results showed that the concentration of AFM1 in powdered milk ranged from undetectable to 0.549 μg/kg and the highest data (55%) was distributed in concentration range of >0.05 μg/kg - 0.2 μg/kg. On the other hand, AFM1 levels in sweetened condensed milk ranged from undetectable to 0.056 μg/kg and 43.75% data was distributed in concentration range of >0.025 μg/kg - 0.05 μg/kg. All powdered milk and sweetened condensed milk samples have met the maximum level of AFM1 according to Indonesian regulation.

Lipid oxidation in milk, yoghurt, and salad dressing enriched with neat fish oil or pre-emulsified fish oil

DEFF Research Database (Denmark)

Bruni Let, Mette; Jacobsen, Charlotte; Meyer, Anne S.

2007-01-01

stability than fish-oil-enriched dressings, irrespective of the mode of fish oil addition. Yoghurt thus seemed to be a good delivery system of lipids containing n-3 polyunsaturated fatty acids. Different effects of adding fish oil either as neat fish oil or as a fish-oil-in-water emulsion were observed...... of neat fish oil was a good option for preserving the final quality in yoghurt and dressings, but a pre-emulsion may still be considered for the fish oil enrichment of certain food products, for example, milk. Keywords: Fish oil; lipid oxidation; oil-in-water emulsion; n-3 PUFA; milk; yoghurt; salad......Abstract: This study compared the oxidative stabilities of fish-oil-enriched milk, yoghurt, and salad dressing and investigated the effects on oxidation of adding either neat fish oil or a fish-oil-in-water emulsion to these products. Milk emulsions had higher levels of a fishy off...

Efficiency of utilization of dietary energy for milk production in lactating crossbred cattle (Bos Indicus

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Debashis Saha

2012-09-01

Full Text Available The present study was conducted on efficiency of utilization of dietary energy for milk production in lactating crossbred cattle. 18 lactating crossbred cattle of early to mid-lactation, approximate body weight (375.39±23.43 kg, milk yield, parity and stage of lactation were divided into three groups of six animals each and were fed 0, 50 and 100% diammonium phosphate (DAP in the mineral mixture of concentrates for 120 days. The chaffed mixed roughage (berseem + wheat straw and concentrate mixture was fed to supply about nearly 18:82 concentrate to roughage ratio on dry matter basis. Tap water was available to the animals twice daily. A metabolism trial of seven days was conducted at the end of experiment to study digestibility of organic nutrients and balances of energy. DAP did not affect the nutrient intake, body weight changes, digestibility of Dry matter (DM, Crude protein (CP, Ether extract (EE, Crude fiber (CF, Nitrogen free extract (NFE and daily milk yield. It was concluded that the at 46.07 Mcal Gross energy intake level the losses in feces, urine, methane and heat production was 45.82%, 5.40%, 4.31% and 33.01%, respectively, and net energy retention for milk production was 11.43%. The gross efficiency of conversion of metabolic energy ME for milk production was 35.69% and the net efficiency of conversion of ME for milk production was 39.56%.

Environmental assessment of Ultra-High Pressure Homogenisation for milk and fresh cheese production

DEFF Research Database (Denmark)

Valsasina, Lucia; Pizzol, Massimo; Smetana, Sergiy

2015-01-01

Temperature (UHT) treatment and, at the same time, to lower energy consumptions through the combination of pasteurisation and homogenisation in a single process. Furthermore, the use of UHPH treated milk for the production of fresh cheese has been proven to increase shelf life days and increase yield...... This study provides an LCA of UHPH and UHT processing of milk and fresh cheese production from processing to end-of-life....

Implementation of HACCP system in production of UHT milk

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Irena Jeličić

2009-06-01

Full Text Available Regulation of the Croatian Food Law (NN 46/07 which demands implementation of food safety management system based on HACCP principles became mandatory at the January 01st 2009. According to that regulation all subjects in food production and retail sector including the dairy industry too are obligant to implement HACCP system in their production processes. In the process of HACCP implementation many problems occur which result in delaying the implementation, scarce performance of assigned monitoring actions and inadequate maintenance and improvement of the system. All of the latter mentioned problems disable proactive functioning and may lead to disturbance of food safety of the end product. The aim of this paper is to demonstrate the interpretation of each steps that have to be taken in the process of implementation of HACCP system in the production of UHT milk. Thereby many practical informations and examples have been gathered while reviewing the HACCP system in KIM d.d. Dairy industry, Karlovac, Croatia. This paper contains the examples of all indentified hazards, all assigned control actions, hazard analysis and critical control point determination for the process of UHT milk production in KIM d.d. Dairy industry, Karlovac. Furthermore, also examples and ideas for the traceability, verification and validation, product recall and withdrawal procedures are given.

Genetic parameters of blood β-hydroxybutyrate predicted from milk infrared spectra and clinical ketosis, and their associations with milk production traits in Norwegian Red cows.

Science.gov (United States)

Belay, T K; Svendsen, M; Kowalski, Z M; Ådnøy, T

2017-08-01

The aim of this study was to estimate genetic parameters for blood β-hydroxybutyrate (BHB) predicted from milk spectra and for clinical ketosis (KET), and to examine genetic association of blood BHB with KET and milk production traits (milk, fat, protein, and lactose yields, and milk fat, protein, and lactose contents). Data on milk traits, KET, and milk spectra were obtained from the Norwegian Dairy Herd Recording System with legal permission from TINE SA (Ås, Norway), the Norwegian Dairy Association that manages the central database. Data recorded up to 120 d after calving were considered. Blood BHB was predicted from milk spectra using a calibration model developed based on milk spectra and blood BHB measured in Polish dairy cows. The predicted blood BHB was grouped based on days in milk into 4 groups and each group was considered as a trait. The milk components for test-day milk samples were obtained by Fourier transform mid-infrared spectrometer with previously developed calibration equations from Foss (Hillerød, Denmark). Veterinarian-recorded KET data within 15 d before calving to 120 d after calving were used. Data were analyzed using univariate or bivariate linear animal models. Heritability estimates for predicted blood BHB at different stages of lactation were moderate, ranging from 0.250 to 0.365. Heritability estimate for KET from univariate analysis was 0.078, and the corresponding average estimate from bivariate analysis with BHB or milk production traits was 0.002. Genetic correlations between BHB traits were higher for adjacent lactation intervals and decreased as intervals were further apart. Predicted blood BHB at first test day was moderately genetically correlated with KET (0.469) and milk traits (ranged from -0.367 with protein content to 0.277 with milk yield), except for milk fat content from across lactation stages that had near zero genetic correlation with BHB (0.033). These genetic correlations indicate that a lower BHB is genetically

Optimization of culture conditions for gamma-aminobutyric acid production in fermented adzuki bean milk

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Hung Yi Song

2018-01-01

Full Text Available γ-Aminobutyric acid (GABA, a nonprotein amino acid, is widely distributed in nature and fulfills several physiological functions. In this study, various lactic acid strains commonly used to produce fermented milk products were inoculated into adzuki bean milk for producing GABA. The high GABA producing strain was selected in further experiment to improve the GABA production utilizing culture medium optimization. The results demonstrated that adzuki bean milk inoculated with Lactobacillus rhamnosus GG increased GABA content from 0.05 mg/mL to 0.44 mg/mL after 36 hours of fermentation, which showed the greatest elevation in this study. Furthermore, the optimal cultural condition to adzuki bean milk inoculated with L. rhamnosus GG to improve the GABA content was performed using response surface methodology. The results showed that GABA content was dependent on the addition of galactose, monosodium glutamate, and pyridoxine with which the increasing ratios of GABA were 23–38%, 24–68%, and 8–36%, respectively. The optimal culture condition for GABA production of adzuki bean milk was found at the content of 1.44% galactose, 2.27% monosodium glutamate, and 0.20% pyridoxine. Under the optimal cultural condition, the amount of GABA produced in the fermented adzuki bean milk was 1.12 mg/mL, which was 22.4-fold higher than that of the unfermented adzuki bean milk (0.05 mg/100 mL. The results suggested that the optimized cultural condition of adzuki bean milk inoculated with L. rhamnosus GG can increase GABA content for consumers as a daily supplement as suggested.

Proteomic characterization of intermediate and advanced glycation end-products in commercial milk samples.

Science.gov (United States)

Renzone, Giovanni; Arena, Simona; Scaloni, Andrea

2015-03-18

The Maillard reaction consists of a number of chemical processes affecting the structure of the proteins present in foods. We previously accomplished the proteomic characterization of the lactosylation targets in commercial milk samples. Although characterizing the early modification derivatives, this analysis did not describe the corresponding advanced glycation end-products (AGEs), which may be formed from the further oxidation of former ones or by reaction of oxidized sugars with proteins, when high temperatures are exploited. To fill this gap, we have used combined proteomic procedures for the systematic characterization of the lactosylated and AGE-containing proteins from the soluble and milk fat globule membrane fraction of various milk products. Besides to confirm all lactulosyl-lysines described previously, 40 novel lactosylation sites were identified. More importantly, 308 additional intermediate and advanced glyco-oxidation derivatives (including cross-linking adducts) were characterized in 31 proteins, providing the widest qualitative inventory of modified species ascertained in commercial milk samples so far. Amadori adducts with glucose/galactose, their dehydration products, carboxymethyllysine and glyoxal-, 3-deoxyglucosone/3-deoxygalactosone- and 3-deoxylactosone-derived dihydroxyimidazolines and/or hemiaminals were the most frequent derivatives observed. Depending on thermal treatment, a variable number of modification sites was identified within each protein; their number increased with harder food processing conditions. Among the modified proteins, species involved in assisting the delivery of nutrients, defense response against pathogens and cellular proliferation/differentiation were highly affected by AGE formation. This may lead to a progressive decrease of the milk nutritional value, as it reduces the protein functional properties, abates the bioavailability of the essential amino acids and eventually affects food digestibility. These aspects

Influence of milking number and frequency on milk production in Martina Franca breed asses

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G. Martemucci

2010-04-01

Full Text Available Two experiments were carried out in Martina Franca asses in order to study milk yield and udder healthy conditions in relation to daily milking number and frequency. Experiment I - A total of 15 asses were subdivided into three groups (N.5 corresponding to: one milking per day, after a 3 hour interval from foal separation by dams (Group A; three milkings per day with 3 hour frequency (Group B; three milkings per day with 2 hour frequency (Group 3M. Experiment II - Evaluation was made of the effect of a schedule of 6 milkings per day with frequency of 2 hours on milk yield (Group 6M; N. 5, compared to Group 3M. Healthy udder conditions in relation to the number of milking per day was monitored in 3M and 6M Groups, by somatic cell count. Average yield per milking was highest (P<0.01 following 3 rather 1 milkings per day and with milking frequency of 3 hours rather than 2 hours (P<0.01. A schedule of six milkings per day did not improve mean milk yield and determined an increase in somatic cell count compared to 3 daily milkings regimen (63.2 vs 17.5 x 1000/mL; P<0.05.

Position of Serbia on the international market of milk, dairy products, eggs and wool

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Đorović Milutin

2011-01-01

Full Text Available This paper presents a comparative analysis of the major indicators of both world and domestic markets of milk, dairy products, eggs and wool. Namely, for the past 20 years, for the observed subperiods, the method of comparative analysis was used to study quantitative and structural differences in the production and trade of analyzed product groups, at both the world and at the level of continents and some countries. The leading manufacturers and flows of international trade and the leading exporters and importers of milk, dairy products, eggs and wool were defined, with special emphasis on importance of Serbia, i.e. its position in the global market for these products. Pursuant to the above, and importance of analyzed product groups for the domestic market, i.e. agroindustry and the economy as a whole, this paper specially studies balances, structure, dynamics and regional orientation of foreign trade in milk, dairy products, eggs and wool. In addition, the paper points to the needs, capabilities, measures and directions of further development of domestic production and export of products analyzed.

Physical and textural characteristics of fermented milk products obtained by kombucha inoculums with herbal teas

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Malbaša Radomir V.

2012-01-01

Full Text Available In this investigation, kombucha fermented milk products were produced from milk with 1.6% milk fat using 10% (v/v kombucha inoculums cultivated on the extracts of peppermint and stinging nettle. The fermentation process was conducted at temperatures of 37, 40 and 43°C. Fermentation was stopped when the pH value of 4.5 was reached. The fermentation process was shortened with an increase of temperature. Physical characteristics of the fermented products were determined by using standard methods of analysis. Textural characteristics were determined by texture profile analysis. The obtained products showed good physical and textural characteristics, typical for the yoghurt-like products. [Projekat Ministarstva nauke Republike Srbije, br. III-46009

Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products.

Science.gov (United States)

Dewan, Sailendra; Tamang, Jyoti Prakash

2007-10-01

Ethnic people of the Himalayan regions of India, Nepal, Bhutan and China consume a variety of indigenous fermented milk products made from cows milk as well as yaks milk. These lesser-known ethnic fermented foods are dahi, mohi, chhurpi, somar, philu and shyow. The population of lactic acid bacteria (LAB) ranged from 10(7) to 10(8) cfu/g in these Himalayan milk products. A total of 128 isolates of LAB were isolated from 58 samples of ethnic fermented milk products collected from different places of India, Nepal and Bhutan. Based on phenotypic characterization including API sugar test, the dominant lactic acid bacteria were identified as Lactobacillus bifermentans, Lactobacillus paracasei subsp. pseudoplantarum, Lactobacillus kefir, Lactobacillus hilgardii, Lactobacillus alimentarius, Lactobacillus paracasei subsp. paracasei, Lactobacillus plantarum, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris and Enterococcus faecium. LAB produced a wide spectrum of enzymes and showed high galactosidase, leucine-arylamidase and phosphatase activities. They showed antagonistic properties against selected Gram-negative bacteria. None of the strains produced bacteriocin and biogenic amines under the test conditions used. Most strains of LAB coagulated skim milk with a moderate drop in pH. Some strains of LAB showed a high degree of hydrophobicity, suggesting these strains may have useful adhesive potential. This paper is the first report on functional lactic acid bacterial composition in some lesser-known ethnic fermented milk products of the Himalayas.

Importance of Decision Support Systems About Food Safety in Raw Milk Production

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Ecem Akan

2015-12-01

Full Text Available In raw milk production decision support systems for control of food safety hazards has not been developed but main points of this system are available. The decision support systems’ elements include data identification at critical points in the milk supply chain, an information management system and data exchange. Decision supports systems has been developed on the basis of these elements. In dairy sector decision support systems are significant for controlling of food safety hazards and preferred by producers. When these systems are implemented in the milk supply chain, it can be prevented unnecessary sampling and analysis. In this article it will be underlined effects of decision support system elements on food safety of raw milk.

Robotic milking and milk quality: effects on the cheese-making properties of milk

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Giacomo Pirlo

2010-01-01

Full Text Available Robotic milking systems (RMS modify dairy herd management and therefore some aspects of production. The mainresults from scientific literature on RMS and cheese-making properties have been reported. The decrease in fat content,as a consequence of the increased milking frequency, is generally confirmed. The lack of specific studies on creamingproperties of milk from robotic milking experiences and with different milking frequencies has been highlighted.Indications on clotting features were obtained with a different milking frequency in a traditional milking parlour; theseresults showed an improvement in the casein index of milk from three daily milkings. A reduction of casein exposure tothe plasminogen-plasmin complex activity in the mammary gland between two consecutive milkings seems to explainthis result. The effect of RMS on milk quality for cheese-making purposes was first evaluated in a two-year monitoringstudy in a herd representative of Po Valley dairy farms. Preliminary results from laboratory tests on bulk milk samplesindicate that milk from RMS seems suitable for cheese-making processes.

The estimated possibilities of process monitoring in milk production by the simple thermodynamic sensors

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Martin Adámek

2016-12-01

Full Text Available The characterization and monitoring of thermal processes in thermodynamic systems can be performed using the thermodynamic sensors (TDS. The basic idea of thermodynamic sensor is possible to use in many various applications (eq. monitoring of frictional heat, thermal radiation, pollution of cleaning fluid, etc.. One of application areas, where the thermodynamic sensor can find the new area for a using, is a production of milk products - cheese, yogurt, kefir, etc. This paper describes the estimated possibilities, advantages and disadvantages of the use of thermodynamic sensors in diary productions and simple experiments for characterization and monitoring of basic operations in milk production process by thermodynamic sensors. The milk products are often realized by fermenting or renneting process. Final stages of fermentation and renneting processes are often determined on the base of sensory evaluation, pH measurement or by analytical method. The exact time of the fermentation process completion is dependent on various parameters and is often the company know-how. The fast, clean and simple non-analytical non-contact method for monitoring and for the determination of process final stages does not exist in this time. Tests of fermentation process, renneting process and yoghurt process by thermodynamic sensors were characterized and measured in this work. Measurement of activity yeasts was tested in first series of experiments. In second series of experiments, measurement of processes in milk production was tested. First results of simple experiments show that the thermodynamic sensors might be used for determination of time behaviour of these processes. Therefore, the milk products (cheese, yogurt, kefir, etc. is opened as a one of new application areas, where the thermodynamic sensor can be used.

Early Determination of Animals with Favorable Genes in Milk Production for Profitable Private Farms

Directory of Open Access Journals (Sweden)

Daniela E. Ilie

2010-05-01

Full Text Available The primary goal of dairy industry has been to identify an efficient and economical way of increasing milk production and its constituents without increasing the size of the dairy herd. The use of milk protein polymorphisms as detectable molecular markers has been studied intensively because of their effect on the yield and processing properties of milk and its products. Thus, molecular markers are promising alternative to the current methods of trait selection once these genes are proven to be associated with traits of interest in animals. Kappa-casein (CSN3 and beta-lactoglobulin (BLG are two of the most important proteins in the milk of mammals that play a crucial role in the milk quality and coagulation, an essential process for cheese and butter. The A and B variant of k-casein and β-lactoglobulin were distinguished by Polymerase Chain Reaction and Restriction Fragment Length Polymorphism (PCR-RFLP analysis in 108 Romanian Simmental and 60 Holstein Friesian cattle.

Short communication: Effect of oregano and caraway essential oils on the production and flavor of cow milk

DEFF Research Database (Denmark)

Lejonklev, Johan; Kidmose, Ulla; Jensen, Sidsel

2016-01-01

. Essential oils from caraway (Carum carvi) seeds and oregano (Origanum vulgare) plants were included in dairy cow diets to study the effects on terpene composition and sensory properties of the produced milk, as well as feed consumption, production levels of milk, and methane emissions. Two levels...... of essential oils, 0.2 and 1.0 g of oil/kg of dry matter, were added to the feed of lactating cows for 24 d. No effects on feed consumption, milk production, and methane emissions were observed. The amount and composition of volatile terpenes were altered in the produced milk based on the terpene content......Many essential oils and their terpene constituents display antimicrobial properties, which may affect rumen metabolism and influence milk production parameters. Many of these compounds also have distinct flavors and aromas that may make their way into the milk, altering its sensory properties...

Short communication: Effect of oregano and caraway essential oils on the production and flavor of cow milk

DEFF Research Database (Denmark)

Lejonklev, Johan; Kidmose, Ulla; Jensen, Sidsel

2016-01-01

Many essential oils and their terpene constituents display antimicrobial properties, which may affect rumen metabolism and influence milk production parameters. Many of these compounds also have distinct flavors and aromas that may make their way into the milk, altering its sensory properties....... Essential oils from caraway (Carum carvi) seeds and oregano (Origanum vulgare) plants were included in dairy cow diets to study the effects on terpene composition and sensory properties of the produced milk, as well as feed consumption, production levels of milk, and methane emissions. Two levels...... of essential oils, 0.2 and 1.0 g of oil/kg of dry matter, were added to the feed of lactating cows for 24 d. No effects on feed consumption, milk production, and methane emissions were observed. The amount and composition of volatile terpenes were altered in the produced milk based on the terpene content...

Effects of Feed Supplementation in Friesien Holstein Crossbreed Cows at the First Quarter on the Production and Quality of Milk

Science.gov (United States)

Suharyono; Hardani, S. N. W.; Sitoresmi, P. D.; Adiarto

2018-02-01

Nine heads of dairy cows were used in the study. The dairy cows were in 7-8 months pregnant condition, lactation II and were expected calving soon.The purpose of this study was to determine the effect of feed supplementation to increase the production and quality of milk. The feeding treatment was divided into 3 groups, G1 (control) given the usual feed given by livestock owners, G11 was given GI+500 g UMMB/h/d and G111 was given GI + 500 g MFS/h/d. Variables observed were feed and nutritional consumption, average milk production, milk quality, cumulative milk production, average 4% fat corrected milk (FCM) production, peak milk production. The experimental design used a completely randomized design of direct pattern, continued by Duncan’s new multiple range test (DMRT) if there were a significant difference of variable values between treatments. The results showed that the addition of dietary supplement significantly affected the mean consumption of crude protein between GIII and G1 and G11, respectively 1.22 kg/d versus 0.99 and 0.33 kg/d. The average milk production was also influenced by the addition of dietary supplement that was between G1; G11 and G111, respectively 9.55; 10.69 and 11.85 l/d. Cumulative milk and 4% FCM production were also significantly different at P milk production.

Plant-based milk alternatives an emerging segment of functional beverages: a review.

Science.gov (United States)

Sethi, Swati; Tyagi, S K; Anurag, Rahul K

2016-09-01

Plant-based or non-dairy milk alternative is the fast growing segment in newer food product development category of functional and specialty beverage across the globe. Nowadays, cow milk allergy, lactose intolerance, calorie concern and prevalence of hypercholesterolemia, more preference to vegan diets has influenced consumers towards choosing cow milk alternatives. Plant-based milk alternatives are a rising trend, which can serve as an inexpensive alternate to poor economic group of developing countries and in places, where cow's milk supply is insufficient. Though numerous types of innovative food beverages from plant sources are being exploited for cow milk alternative, many of these faces some/any type of technological issues; either related to processing or preservation. Majority of these milk alternatives lack nutritional balance when compared to bovine milk, however they contain functionally active components with health promoting properties which attracts health conscious consumers. In case of legume based milk alternatives, sensory acceptability is a major limiting factor for its wide popularity. New and advanced non-thermal processing technologies such as ultra high temperature treatment, ultra high pressure homogenization, pulsed electric field processing are being researched for tackling the problems related to increase of shelf life, emulsion stability, nutritional completeness and sensory acceptability of the final product. Concerted research efforts are required in coming years in functional beverages segment to prepare tailor-made newer products which are palatable as well as nutritionally adequate.

Real-time PCR detection of Paenibacillus spp. in raw milk to predict shelf life performance of pasteurized fluid milk products.

Science.gov (United States)

Ranieri, Matthew L; Ivy, Reid A; Mitchell, W Robert; Call, Emma; Masiello, Stephanie N; Wiedmann, Martin; Boor, Kathryn J

2012-08-01

Psychrotolerant sporeformers, specifically Paenibacillus spp., are important spoilage bacteria for pasteurized, refrigerated foods such as fluid milk. While Paenibacillus spp. have been isolated from farm environments, raw milk, processing plant environments, and pasteurized fluid milk, no information on the number of Paenibacillus spp. that need to be present in raw milk to cause pasteurized milk spoilage was available. A real-time PCR assay targeting the 16S rRNA gene was designed to detect Paenibacillus spp. in fluid milk and to discriminate between Paenibacillus and other closely related spore-forming bacteria. Specificity was confirmed using 16 Paenibacillus and 17 Bacillus isolates. All 16 Paenibacillus isolates were detected with a mean cycle threshold (C(T)) of 19.14 ± 0.54. While 14/17 Bacillus isolates showed no signal (C(T) > 40), 3 Bacillus isolates showed very weak positive signals (C(T) = 38.66 ± 0.65). The assay provided a detection limit of approximately 3.25 × 10(1) CFU/ml using total genomic DNA extracted from raw milk samples inoculated with Paenibacillus. Application of the TaqMan PCR to colony lysates obtained from heat-treated and enriched raw milk provided fast and accurate detection of Paenibacillus. Heat-treated milk samples where Paenibacillus (≥1 CFU/ml) was detected by this colony TaqMan PCR showed high bacterial counts (>4.30 log CFU/ml) after refrigerated storage (6°C) for 21 days. We thus developed a tool for rapid detection of Paenibacillus that has the potential to identify raw milk with microbial spoilage potential as a pasteurized product.

In situ provision of drinking water to grazing dairy cows improves milk production.

Science.gov (United States)

Miglierina, M M; Bonadeo, N; Ornstein, A M; Becú-Villalobos, D; Lacau-Mengido, I M

2018-01-01

To determine the effect of providing water within the area grazed by dairy cows on milk yield and quality, compared to requiring cows to walk to a distant water trough, on a dairy farm in the Pampa region of Argentina during summer. Holstein dairy cows were allocated to two herds with similar parity, days in milk and milk production. They were grazed in one paddock that was divided in two, with a fixed water trough at one end. Cows were moved twice daily to grazing plots within the paddock. Control cows (n=66) could only access water from the fixed trough, whereas supplemented cows (n=67) also received water from a mobile trough within the grazing plot. Milk production of each cow, and water consumption of the two herds were measured daily over 62 days. Milk composition for each herd was determined weekly from Days 18 to 60 of the study, and grazing behaviour was observed between 08:00 and 16:00 hours on Days 11-15, 19-22 and 39-43. Over the 62 days of the study, supplemented cows produced 1.39 (SE 0.11) L/cow/day more milk than Control cows (p=0.027). Estimated mean daily water intake was 50.4 (SE 2.1) L/cow/day for supplemented cows and 58.2 (SE 2.7) L/cow/day for Control cows (p=0.004). Percentage total solids in milk was higher for supplemented (12.5 (SE 0.06)%) than Control (12.4 (SE 0.04)%) cows (p=0.047). During the periods of behavioural observation, a higher percentage of cows in the water supplemented than the Control herd were observed in the grazing area (p=0.012). This preliminary study demonstrated that provision of water to dairy cows within the grazing plot was beneficial for milk production and composition, and may be associated with longer periods spent within the grazing area, during hot weather in the Pampa region of Argentina.

Economic values for milk production and quality traits in south and southeast regions of Brazil

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Vera Lucia Cardoso

2014-12-01

Full Text Available The objective of this study was to calculate economic values for milk (MY, protein (PY and fat productions (FY and somatic cell count (SCC which could be used to compose an economic index to rank animals involved in an international genetic evaluation program of Holstein cattle used in the commercial dairy population in Brazil. The main milk production systems (MPS prevailing in the South and Southeast were defined based on the feeding management and production level of herds. To calculate feeding costs, energy requirements for the production of one kg of milk with the respective average protein and fat contents of each MPS were calculated. Feeding costs were obtained based on the regional prices of the diets' components. To calculate revenues, milk prices were obtained from the payment tables practiced by seven milk industries. Economic values were calculated from the marginal differences between revenues and costs, for the interest of maximizing the profit, assuming a fixed number of animals in the herd. The average economic values (R$ for MY, PY and FY were 0.51, 6.41 and 1.94, respectively. The economic impact of increasing the original SCC values in the individual records of cows in the population by 1% was -R$ 1.40 per cow, per year. Due to changes observed in the last years in the milk market in Brazil, selection for milk components became economically advantageous. As a result, the calculation of economic values and the proposition of an economic index based on these traits became feasible. Somatic cell count does have an economic impact on the final price of milk and consequently on the annual profit of herds. It has also been used in breeding programs as an indicator of mastitis resistance and should not be neglected in breeding programs of dairy cattle.

Milk production potential of two ryegrass cultivars with different total ...

African Journals Online (AJOL)

The aim of the study was to compare a new Italian ryegrass (Lolium multiflorum) cultivar (Enhancer), bred to contain a high total non-structural carbohydrate content, with the cultivar, Dargle, in terms of dry matter (DM) production, nutritional value, carrying capacity and milk production. The ryegrass cultivars were sown (25 ...

Association of Milk and Dairy Products Consumption During Pregnancy with Fetal and Neonatal Head Circumferences: A Systematic Review

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Razieh Karimbeiki

2016-11-01

Full Text Available Context Milk and dairy products consumed by mothers seem to be effective for fetal and neonatal anthropometric measurements, because they contain various nutrients. Objectives The aim of this study was to systematically review the influence of milk and dairy products consumption by mothers on fetal and neonatal head circumferences. Data Sources Systematic searches were conducted in electronic databases including PubMed/MEDLINE, Scopus, ISI, Ovid, Embase, Medlib, Google Scholar, clinical trials and Cochrane central register of clinical trials. Study Selection All studies that assessed the relationship between milk and dairy products consumption in healthy females during pregnancy and fetal and neonatal head circumferences were included in our systematic review. Finally, seven studies were relevant that included five cohort studies, one cross-sectional study and one randomized clinical trial. Data Extraction This systematic review was performed based on the preferred reporting item for systematic reviews and meta-analysis (PRISMA statement recommendation, and for quality assessment, the Newcastle-Ottawa scale (NOS for cohort studies, the adapted NOS for a cross-sectional study and the Jadad quality assessment score for a randomized clinical trial, were used. Results Seven studies that comprised of more than 50000 pregnant females were included in this review. One cohort study, one cross-sectional study and one randomized controlled trial study showed that milk or dairy products consumption by pregnant mothers was not associated with neonatal birth head circumference, while three cohort studies reported that maternal milk or dairy products intake had a positive effect on neonatal birth head circumference. Two cohort studies showed that there was no relationship between maternal milk or dairy products consumption and fetal head circumference while a cross-sectional study reported that there was a positive relationship between milk or dairy products

Letters: Milk and Mortality : Study used wrong assumption about galactose content of fermented dairy products

NARCIS (Netherlands)

Hettinga, K.A.

2014-01-01

Michaëlsson and colleagues’ proposed mechanism for the effect of milk intake on the risk of mortality and fractures is based on the assumption that fermented dairy products (which had the opposite effects to those of non-fermented milk) are free of galactose.1 For most fermented dairy products,

Enzymatic production of human milk oligosaccharides

DEFF Research Database (Denmark)

Holck, Jesper; Jers, Carsten; Michalak, Malwina

2014-01-01

Human milk oligosaccharides (HMOs) are a group of complex glycans that are abundant in human breastmilk. Breastfeeding infants is linked to several beneficial effects like promotion of bifidogenic growth,anti‐adhesive effects by blocking pathogens, and sialylated HMOs are moreover involved...... in infant brain development. Only trace amounts of these oligosaccharides are present in bovine milk‐based infantformula. In order to produce genuine HMOs, this project explores a sustainable way to develop anenzymatic process capable of converting certain kinds of food materials into the desired products....

Nonfermented milk and other dairy products: associations with all-cause mortality.

Science.gov (United States)

Tognon, Gianluca; Nilsson, Lena M; Shungin, Dmitry; Lissner, Lauren; Jansson, Jan-Håkan; Renström, Frida; Wennberg, Maria; Winkvist, Anna; Johansson, Ingegerd

2017-06-01

Background: A positive association between nonfermented milk intake and increased all-cause mortality was recently reported, but overall, the association between dairy intake and mortality is inconclusive. Objective: We studied associations between intake of dairy products and all-cause mortality with an emphasis on nonfermented milk and fat content. Design: A total of 103,256 adult participants (women: 51.0%) from Northern Sweden were included (7121 deaths; mean follow-up: 13.7 y). Associations between all-cause mortality and reported intakes of nonfermented milk (total or by fat content), fermented milk, cheese, and butter were tested with the use of Cox proportional hazards models that were adjusted for age, sex, body mass index, smoking status, education, energy intake, examination year, and physical activity. To circumvent confounding, Mendelian randomization was applied in a subsample via the lactase LCT - 13910 C/T single nucleotide polymorphism that is associated with lactose tolerance and milk intake. Results: High consumers of nonfermented milk (≥2.5 times/d) had a 32% increased hazard (HR: 1.32; 95% CI: 1.18, 1.48) for all-cause mortality compared with that of subjects who consumed milk ≤1 time/wk. The corresponding value for butter was 11% (HR: 1.11; 95% CI: 1.07, 1.21). All nonfermented milk-fat types were independently associated with increased HRs, but compared with full-fat milk, HRs were lower in consumers of medium- and low-fat milk. Fermented milk intake (HR: 0.90; 95% CI: 0.86, 0.94) and cheese intake (HR: 0.93; 95% CI: 0.91, 0.96) were negatively associated with mortality. Results were slightly attenuated by lifestyle adjustments but were robust in sensitivity analyses. Mortality was not significantly associated with the LCT -13910 C/T genotype in the smaller subsample. The amount and type of milk intake was associated with lifestyle variables. Conclusions: In the present Swedish cohort study, intakes of nonfermented milk and butter are

Influence of fermentation temperature on the content of fatty acids in low energy milk-based kombucha products

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Malbaša Radomir V.

2011-01-01

Full Text Available The aim of this study was to investigate the influence of fermentation temperature on the fatty acids content in low energy milk-based products obtained by kombucha inoculums with herbal teas. In this investigation low energy milk-based kombucha products were produced from milk with 0.8% milk fat using 10% (v/v kombucha inoculums cultivated on winter savory, peppermint, stinging nettle and wild thyme. The process of fermentation was conducted at two temperatures: 40°C and 43°C. Fermentation was stopped after the pH value of 4.5 was reached. Duration of the fermentation process was shorter by applying higher fermentation temperature. Fatty acids content was determined by gas chromatography-mass spectrometry. Predominant fatty acids in all obtained products were saturated fatty acids, first of all the monounsaturated ones. The higher temperature resulted in the formation of lower amount of saturated fatty acids in the obtained milk-based kombucha products.

Pattern of beverage intake and milk and dairy products sufficiency among high-school students in Kuwait.

Science.gov (United States)

Nassar, M F; AbdelKader, A M; Al-Refaee, F A; Al-Dhafiri, S S

2014-12-17

High consumption of soft drinks has been associated with lower intakes of milk and calcium-rich foods and higher body mass index (BMI). This study aimed to explore the pattern of beverage intake among Kuwaiti high-school students. A questionnaire on knowledge, attitudes and practices concerning beverages and milk and dairy products intake was completed by 190 Kuwaiti students aged 16-18 years and BMI was calculated for 181 of them. Intake of sweetened carbonated beverages and to a lesser extent packaged fruit juices affected the sufficiency of milk and dairy products intake among the sample of high-school students in Kuwait. Although BMI was not related to milk and dairy insufficiency, more of the overweight and obese students displayed incorrect practices. Nutritional education of high-school students on the importance of milk and dairy products as well as the hazards of excess sweetened carbonated beverages and packaged juice is recommended to prevent the obesity epidemic prevailing in Kuwait.

Dietary Protected Feed Supplement to Increase Milk Production and Quality of Dairy Cows

Science.gov (United States)

Pramono, A.; Handayanta, E.; Widayati, D. T.; Putro, P. P.; Kustono

2017-04-01

The efforts to improve and optimize productivity of dairy cows require sufficient availability of nutrients, especially high energy in the early period of lactation. Increasing energy intake in dairy cows can be conducted by increasing the density of energy. The research aimed to evaluate dietary protected feed supplement on milk production and quality, including: fat, protein, and lactose content of Friesian Holstein dairy cow milk. Protected feed supplement was produced from sardine fish oil, through saponification and microencapsulation protection methods. The experiment consists of two treatments i.e. P0: basal diet (control) and P1: basal diet + 3 % protected feed supplement. Each treatment was repeated 15 times. Data were analyzed by independent samples t-test analysis. Results showed that supplementation of protected sardine fish oil had no effect on lactose content, but increased milk yield production (pmilk fat content (p<0.05), and protein content (p<0.05).

Tactile stimulation of dairy heifers: effects on behavior and milk production after calving

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N. R. M. Néri

2016-09-01

Full Text Available The positive management of primiparous heifers before calving through tactile stimulation may have beneficial effects on behavior during routine milking. The objective of this study was to evaluate the use of tactile stimulation in dairy heifers and its effects on behavior and milk production after calving. Ten primiparous Holstein heifers were used. Half the group received training with tactile stimulation of all body regions, while the other group did not receive stimulation (control group. The training period was divided into three phases: early, days 1 to 6 of training; intermediate: days 7 to 12, and final, days 13 to 23. During training, movement and displacement scores were obtained over a period of 5 minutes. Physiological parameters were also recorded [respiratory rate (FR and minimum eye temperature (ETmin measured with a thermal imaging camera]. After calving, the heifers were submitted to first milking when the evaluations were started for the first 10 days of milking (20 consecutive milkings. The behavior of the animals was evaluated by attributing a reactivity score of 1 (desirable behaviors or 2 (undesirable behaviors: entry into the pen, teat disinfection, milking one or two jets of milk for mastitis testing, attachment of teat cups, and removal of milk, as well as the amount of milk produced. Mean ETmin and FR decreased over the training period. A significant difference was observed for displacement score (P=0.019, with a reduction in displacement from the early to the final period (from 60.0% to 25.7%. During the attachment of teat cups, stimulated heifers were less reactive (P=0.002, characterized by a lower frequency of undesirable behaviors (12.0%, than unstimulated heifers (30.2%. The average milk yield during the first 60 days of lactation was higher for the group of stimulated heifers (Ln y=2.20–0.0102t+0.331lnt, R2=0.76 compared to unstimulated heifers (Ln y=1.54–0.0191x+0.578lnx, R2=0.79, with this difference being

Genetic correlations between milk production and health and fertility dependent on herd environment

NARCIS (Netherlands)

Windig, J.J.; Calus, M.P.L.; Beerda, B.; Veerkamp, R.F.

2006-01-01

High milk production in dairy cattle can have negative side effects on health and fertility traits. This paper explores the genetic relationship of milk yield with health and fertility depending on herd environment. A total of 71,720 lactations from heifers calving in 1997 to 1999 in the Netherlands

Milk and Dairy Products Consumers Behavior and Preferences in Vojvodina – Republic of Serbia

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Dinu Gavojdian

2016-10-01

Full Text Available Aim of the current research was to evaluate milk and dairy derived consumer’s behaviour and preferences in Vojvodina (Central Banat District from the Republic of Serbia, in order to be able to further formulate advice and strategies to farmers, farm-advisors and policy makers, to help improve the overall farmer’s competiveness and increase the economic returns of dairy enterprises. Data was collected following questionnaire based-interviews, between January and June 2016. There were 76 persons who answered a face-to-face interview, and had to answer to a 15 questions based questionnaire, all respondents were from Vojvodina (Central Banat District, Republic of Serbia. The main five categories of products purchased were pasteurized milk (11.33%, yogurts (23.44%, sour cream (18.75%, butter (10.55% and cheeses (21.48%. The least dairy derived products categories purchased and consumed were UHT milk (4.30%, refrigerated milk (3.91%, raw milk (5.86% and frozen milk (0.00%. The most important selection criterions of the surveyed consumers were ‘freshness’ (21.72%, expiring date (13.64%, taste characteristics (10.10%, price/quality ratio (13.13% and nutritive value (16.16%.  Results of the current study should be taken into consideration by both farmers and dairy factories, in order to possible identify niche markets, in order to add value to the food chain and improve their economic returns by producing and selling products that have among higher demands from consumers.

The cost reduction on the use of local productive arrangement on competitive supply logistic. Study about the case on APL milk and sun of the productive chain of milk in Ceará State

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Célia Maria Braga Carneiro

2008-07-01

milk in Ceará State. Here called like Milk and Sun. Searched to check if the enterprises that consist the sequence productive analyzed to reach a meaning cost reduction developing its activist inside the productive arrangement. Metodologicament done use, at principal, the deductive method, and, subsidiaryment the inductive method. The search can be classified the point of view about its nature like a search applied and described, looking for describe and to analyze the characteristics of the enterprises the belong Local Productive Arrangement analyzed. Key-words: Local productive arrangement. Cost. Supply logistic.

Commercial milk distribution profiles and production locations

International Nuclear Information System (INIS)

Deonigi, D.E.; Anderson, D.M.; Wilfert, G.L.

1994-04-01

The Hanford Environmental Dose Reconstruction (HEDR) Project was established to estimate radiation doses that people could have received from nuclear operations at the Hanford Site since 1944. For this period iodine-131 is the most important offsite contributor to radiation doses from Hanford operations. Consumption of milk from cows that ate vegetation contaminated by iodine-131 is the dominant radiation pathway for individuals who drank milk (Napier 1992). Information has been developed on commercial milk cow locations and commercial milk distribution during 1945 and 1951. The year 1945 was selected because during 1945 the largest amount of iodine-131 was released from Hanford facilities in a calendar year (Heeb 1993); therefore, 1945 was the year in which an individual was likely to have received the highest dose. The year 1951 was selected to provide data for comparing the changes that occurred in commercial milk flows (i.e., sources, processing locations, and market areas) between World War II and the post-war period. To estimate the doses people could have received from this milk flow, it is necessary to estimate the amount of milk people consumed, the source of the milk, the specific feeding regime used for milk cows, and the amount of iodine-131 contamination deposited on feed

Scientific appraisal of the Irish grass-based milk production system as a sustainable source of premium quality milk and dairy products

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O’Brien B.

2017-12-01

Full Text Available The Irish dairy industry is critically important to the economy and general well-being of a large section of the Irish population. Its quality, sustainability and maintenance are the key for a vibrant rural society in the future. Two important elements for the future of this industry include (a the quality, marketing and sale of dairy products on the export market and (b sustainability from the perspectives of people, planet and profit. This paper provides a short review of current scientific evidence in relation to a number of topics, each of which is important in maintaining and developing dairy product quality and the sustainability of the Irish dairy industry. The topics addressed in the paper are as follows: the parameters of milk composition; milk processing; hygiene quality and safety; farm management practices and the regulations that govern such practices; animal health and welfare; environmental impacts; economic implications for farm families and rural communities; and the overall future sustainability of the family-based dairy farm structure.

THE EFFECT OF SUPPLEMENTAL LIGHT ON MILK PRODUCTION IN HOLSTEIN DAIRY COWS

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C. GAVAN

2009-10-01

Full Text Available 20 multiparous cows were utilized to investigate effect of supplemental light on milk production. Cows were randomly assigned to one of two treatments (n=10: a 10- 13 hours of light and 14-11 hours of darkness/d natural light -NL group; b 17 hours of light (natural light + supplemental light -SL group. Supplemental lighting of 350 lx at eye level was provided by fluorescent lamps, controlled by an automatic timer. Multiparous cows in SL group produced more fat corected milk (FMC than multiparous cows in NL group. The efficiency of production in dairy cows can be enhanced by the photoperiod manipulation and thus provide another management tool for dairy producers to enhance productivity.

Environmental profile and critical temperature effects on milk production of Holstein cows in desert climate

Science.gov (United States)

Igono, M. O.; Bjotvedt, G.; Sanford-Crane, H. T.

1992-06-01

The environmental profile of central Arizona is quantitatively described using meteorological data between 1971 and 1986. Utilizing ambient temperature criteria of hours per day less than 21° C, between 21 and 27° C, and more than 27° C, the environmental profile of central Arizona consists of varying levels of thermoneutral and heat stress periods. Milk production data from two commercial dairy farms from March 1990 to February 1991 were used to evaluate the seasonal effects identified in the environmental profile. Overall, milk production is lower during heat stress compared to thermoneutral periods. During heat stress, the cool period of hours per day with temperature less than 21° C provides a margin of safety to reduce the effects of heat stress on decreased milk production. Using minimum, mean and maximum ambient temperatures, the upper critical temperatures for milk production are 21, 27 and 32° C, respectively. Using the temperature-humidity index as the thermal environment indicator, the critical values for minimum, mean and maximum THI are 64, 72 and 76, respectively.

The effect of homogenization pressure on the flavor and flavor stability of whole milk powder.

Science.gov (United States)

Park, Curtis W; Drake, MaryAnne

2017-07-01

Flavor is one of the key factors that can limit the application and shelf life of dried dairy ingredients. Many off-flavors are caused during ingredient manufacture that carry through into ingredient applications and decrease consumer acceptance. The objective of this research was to investigate the effect of homogenization pressure on the flavor and flavor stability of whole milk powder (WMP). Whole milk powder was produced from standardized pasteurized whole milk that was evaporated to 50% solids (wt/wt), homogenized in 2 stages with varying pressures (0/0, 5.5/1.4, 11.0/2.8, or 16.5/4.3 MPa), and spray dried. Whole milk powder was evaluated at 0, 3, and 6 mo of storage at 21°C. Sensory properties were evaluated by descriptive analysis. Volatile compounds were analyzed by sorptive stir bar extraction with gas chromatography-mass spectrometry. Fat globule size in condensed whole milk and particle size of powders were measured by laser diffraction. Surface free fat, inner free fat, and encapsulated fat of WMP were measured by solvent extractions. Phospholipid content was measured by ultra-high-performance liquid chromatography-evaporative light scattering. Furosine in WMP was analyzed by ultra-high-performance liquid chromatography-mass spectrometry. Increased homogenization pressure decreased cardboard and painty flavors, volatile lipid oxidation compound concentrations, fat globule size in condensed milk, surface free fat, and inner free fat in WMP. Encapsulated fat increased and phospholipid-to-encapsulated fat ratio decreased with higher homogenization pressure. Surface free fat in powders increased cardboard flavor and lipid oxidation. These results indicate that off-flavors were decreased with increased homogenization pressures in WMP due to the decrease in free fat. To decrease off-flavor intensities in WMP, manufacturers should carefully evaluate these parameters during ingredient manufacture. Copyright © 2017 American Dairy Science Association. Published

THE IMPACT OF CONSUMING AMARANTHUS SPINOSUS L EXTRACT ON PROLACTIN LEVEL AND BREAST MILK PRODUCTION IN POSTPARTUM MOTHERS

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Okta Kuswaningrum

2017-10-01

Full Text Available Background: Breast milk is the best natural nutrient for the baby. However, some mothers have problems with breastfeeding due to lack of breast milk production. Spinach leaf (Amaranthus Spinosus L is considered as one of the plants that have the effect of non-synthesis lactagogues to increase milk production. Objective: To analysis the effect of spinach leaf (Amaranthus Spinosus L extract on prolactin and breast milk production in postpartum mothers. Methods: This was a quasy-experimental study with pretest posttest with control group design conducted in the Community Health Center of Wonogiri II from December 2016 to January 2017. There were 30 participants were selected using purposive sampling, with 15 participants assigned in the experiment and control group. Data were analyzed using independent and paired t-test. Results: The results showed significant differences in prolactin levels (p = 0.000, breast milk production (p = 0.000, and infant weight (p = 0.000 (<0.05 after given spinach leaf (Amaranthus Spinosus L extract. Conclusion: Spinach leaf (Amaranthus Spinosus L extract had a significant effect in increasing the prolactin levels and breast milk production in postpartum mothers.

Milk production response to feeding alfalfa silage inoculated with Lactobacillus plantarum

Science.gov (United States)

In mini-silo trials, silages treated with a Lactobacillus plantarum silage inoculant (Ecosyl, Yorkshire, UK) had increased in vitro rumen microbial biomass production compared to untreated. Our objective was to determine if alfalfa silage treated with this inoculant could produce a milk production r...