Effect of Stage of Lactation and Seasonal Variation on the Chemical Composition and Properties of Camel’s Milk

1986 ◽  
pp. 112-112
Author(s):  
A. Wahba ◽  
F. El-Abbassy ◽  
I. Ismail ◽  
S. I. El-Agamy
Keyword(s):  
Seasonal Variation ◽  
Chemical Composition ◽  
Stage Of Lactation ◽  
Camel's Milk

scholarly journals Mare’s Milk from a Small Polish Specialized Farm—Basic Chemical Composition, Fatty Acid Profile, and Healthy Lipid Indices

Animals ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1590
Author(s):  
Grażyna Czyżak-Runowska ◽  
Jacek Antoni Wójtowski ◽  
Romualda Danków ◽  
Daniel Stanisławski
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Birth Order ◽  
Fatty Acid Profile ◽  
Age Structure ◽  
Atherogenic Index ◽  
Milk Samples ◽  
Stage Of Lactation ◽  
Bulk Tank

The objective of this study was to determine the chemical composition, fatty acid profile, and values of healthy indices of milk from a specialized farm of Polish Coldblood mares of different ages, birth orders, and lactation stages. Milk samples (n = 48) were collected for analysis in weeks 10, 15, and 25 of lactation from mares aged between five and 14 years. The study showed that the stage of lactation has a significant effect on the fatty acid (FA) profile of the milk produced on the farm. The highest concentration of monounsaturated and polyunsaturated FAs was found in milk produced from the 15th week of lactation. The milk was also characterized by low values of atherogenic and thrombogenic indices, which indicate the health benefits of milk with respect to the content of fatty acids and their potential to prevent or cause atherosclerosis and thrombosis. The study also found a significant correlation between the number of foalings (birth order), the fatty acid profile, and atherogenic index of milk produced on the farm. The findings from the study indicate that it is possible to modify the fatty acid profile of bulk tank milk through appropriate management of the age structure of the herd of mares. To confirm this dependence, the study will be continued on a larger group of mares.

Seasonal variation in the chemical composition of horse-mackerel ( Trachurus trachurus )

2001 ◽  
Vol 212 (5) ◽  
pp. 535-539 ◽  
Author(s):  
Narcisa Bandarra ◽  
Irineu Batista ◽  
Maria Nunes ◽  
José Empis
Keyword(s):  
Seasonal Variation ◽  
Chemical Composition ◽  
Horse Mackerel ◽  
Trachurus Trachurus

A note on seasonal fluctuations in milk production

1972 ◽  
Vol 15 (1) ◽  
pp. 89-92 ◽  
Author(s):  
P. D. P Wood
Keyword(s):  
Seasonal Variation ◽  
Milk Production ◽  
Seasonal Fluctuations ◽  
Grass Silage ◽  
Stage Of Lactation

SUMMARYRecords from 161 lactations completed in the year ended September 1969 were obtained from a herd of British Friesians kept indoors all the year round and fed grass silage with a concentrate supplement. Seasonal variation in milk production from the herd was compared with that from cattle traditionally managed.After allowing for variation due to parity, season of calving, and stage of lactation, there was a tendency for milk production to be stimulated during periods of feeding grass consumed in a rapidly growing state. Seasonal variation was considerably less evident in the indoor herd than in the traditionally managed samples.

Effect of milk chemical composition and clotting characteristics on chemical and sensory properties of Reblochon de Savoie cheese

1997 ◽  
Vol 64 (1) ◽  
pp. 157-162 ◽  
Author(s):  
BRUNO MARTIN ◽  
JEAN-FRANÇOIS CHAMBA ◽  
JEAN-BAPTISTE COULON ◽  
ERIC PERREARD
Keyword(s):  
Chemical Composition ◽  
Milk Composition ◽  
Sensory Properties ◽  
Seasonal Differences ◽  
Nutritional Factors ◽  
Stage Of Lactation ◽  
Milk Coagulation ◽  
Quality Of Milk ◽  
Milk Characteristics

Success in making a cheese acceptable in both flavour and texture depends partly on curd properties which determine the retention of fat and moisture and, thus, cheese yield and composition (Green & Grandison, 1993). When considering farmhouse and/or Appelation d'Origine Contrôlée cheese where milk treatments are not allowed, curd properties depend only on milk composition and clotting characteristics, which are subject to wide fluctuations over the year owing to the cow's stage of lactation and nutritional factors (O'Keeffe, 1984; Macheboeuf et al. 1993). These variations often result in seasonal differences in the chemical or sensory properties of the cheese (Kefford et al. 1995) which are sometimes difficult to understand (Grandison et al. 1985). Only a few studies have assessed the cheesemaking quality of milk by actually making ripened cheese; most studies report milk coagulation properties and curd firmness.The object of this work was to study the influence of the chemical composition and clotting characteristics of the milk on the chemical and sensory properties of ripened cheeses when milk characteristics vary widely.

scholarly journals Seasonal variation in the chemical composition of two chemotypes of Lippia alba

2019 ◽  
Vol 273 ◽  
pp. 186-193 ◽  
Author(s):  
Angélica Ferraz Gomes ◽  
Maiara Prates Almeida ◽  
Mateus Freire Leite ◽  
Stefan Schwaiger ◽  
Hermann Stuppner ◽  
...  
Keyword(s):  
Seasonal Variation ◽  
Chemical Composition ◽  
Lippia Alba

Seasonal variation and chemical composition of particulate matter: A study by XPS, ICP-AES and sequential microanalysis using Raman with SEM/EDS

2018 ◽  
Vol 74 ◽  
pp. 32-49 ◽  
Author(s):  
Lucy T. González ◽  
Francisco E. Longoria-Rodríguez ◽  
Margarita Sánchez-Domínguez ◽  
Cesar Leyva-Porras ◽  
Karim Acuña-Askar ◽  
...  
Keyword(s):  
Particulate Matter ◽  
Seasonal Variation ◽  
Chemical Composition
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