Quantification of cow’s milk percentage in dairy products – a myth?

Cow's milk is the main agricultural product and a valuable raw material for the production of dairy products. During the study the quality of milk, organoleptic, microbiological and chemical indicators are determined. The chemical composition of milk depends on many factors – the breed of cows, feeding, content, age, physiological condition of the animal, season of the year, etc. The chemical composition of raw milk is an important condition in deciding on its further processing for a certain type of dairy product. Modern national and international regulatory documents impose low requirements for the mass fraction of fat and protein in cow's milk – at least 2,8 %. Milk with a minimum content of fat and protein does not allow to obtain products with high yield. To plan the production of dairy products, it is necessary to take into account seasonal changes in the chemical composition. The Chuvash State Agricultural Academy has a small dairy farm. The academy has a training and research laboratory on the technology of milk and dairy products. In the conditions of this laboratory, milk of cows, not only of our academy, but also of personal subsidiary, farm and collective farms are examined. In this regard, it is relevant to conduct research to identify seasonal changes in chemical composition of milk. Our article presents the results of research work on determining the chemical composition of milk of cows in the dairy farm of educational scientific and practical center «Studenteskiy» of the Chuvash State Agricultural Academy in autumn. It was revealed that in September, October and November, the content of fat and protein in milk significantly increases.

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Cow's Milk and Dairy Consumption: Is There Now Consensus for Cardiometabolic Health?

Frontiers in Nutrition ◽

10.3389/fnut.2020.574725 ◽

2020 ◽

Vol 7 ◽

Author(s):

Sally D. Poppitt

Keyword(s):

Dairy Products ◽

Fat Content ◽

Animal Origin ◽

Cow’S Milk ◽

Cardiometabolic Health ◽

Inverse Association ◽

Low Fat ◽

Cow's Milk ◽

Positive Effects ◽

Dairy Consumption

Cow's milk and dairy products derived from this complex food source have long been proposed as beneficial to human health, yet underlying clinical evidence of direct benefit continues to raise controversy. Limited evidence supports positive cardiometabolic effects of a number of dairy macro- and micronutrient components including whey protein and casein, unsaturated fats, milk fat globule membrane (MFGM) and polar phospholipids, vitamin D and calcium, in addition to non-bovine components including bacterial and yeast probiotics. More controversial remain lipid components trans fats, including trans vaccenic acid, trans palmitoleic acid, and conjugated cis trans linoleic acid (CLA), plus medium-chain and odd-chain dairy fats. New evidence is rapidly identifying multiple pathways by which these dairy nutrients may effect health. Processing, including fermentation and homogenization, may also have positive effects. Conversely, the high saturated fat content of dairy has long raised concern, aligned with international guidelines to minimize dietary intake of animal-origin saturated fatty acids (SFA) to achieve better cardiometabolic health. However, led in part by observational studies and meta-analyses showing dairy to have no or even an inverse association with cardiometabolic health, evidence from randomized controlled trials (RCTs) has been scrutinized over the last 5 years, and focus on low-fat dairy has been challenged. Recent evidence supports the hypothesis that adverse effects of SFAs on metabolic health may be ameliorated when these fats are consumed within a complex matrix such as milk, cheese or yogurt, and that dairy food categories may influence outcomes as much as total fat content. For example, yogurt and high-fat, high-SFA cheese have a negative association with risk of type 2 diabetes (T2D) in many, not all, published trials. However, large sample dairy RCTs of long duration with CVD or T2D incidence as primary endpoints are lacking. This is a clear research gap, with these clinical studies required if a causative link between dairy and improved cardiometabolic health is to be confirmed and in turn promoted through dietary guidelines. Current advisories from national guidance groups such as American Heart Association (AHA) and European Society of Cardiology (ESC) continue to promote consumption of low-fat dairy products, whilst liquid milk and yogurt remain part of nutrition guidelines from joint American Diabetes Association (ADA)/European Association for Study of Diabetes (EASD) reports, and as part of a “no-one-size-fits-all” answer to diet and T2D by the ADA in their most recent 2019 Consensus Report.

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Maternal consumption of dairy products during pregnancy and lactation, and the development of cow's milk antibodies in the offspring

Acta Paediatrica ◽

10.1111/j.1651-2227.2005.tb01967.x ◽

2007 ◽

Vol 94 (6) ◽

pp. 696-704

Author(s):

Maijaliisa Erkkola ◽

Carina Kronberg-Kippilä ◽

Erkki Savilahti ◽

Michael G Kenward ◽

Marja Salonen ◽

...

Keyword(s):

Dairy Products ◽

Cow’S Milk ◽

Cow's Milk ◽

Pregnancy And Lactation ◽

Maternal Consumption ◽

Milk Antibodies

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Monitoring of fatty farming corives of extreme dairy pores of Ukraine

Faktori eksperimental'noi evolucii organizmiv ◽

10.7124/feeo.v24.1082 ◽

2019 ◽

Vol 24 ◽

pp. 75-79

Author(s):

Z. V. Yemets ◽

A. M. Mamenko ◽

O. S. Miroshnikova

Keyword(s):

Mathematical Analysis ◽

Milk Fat ◽

Dairy Products ◽

Genetic Factors ◽

Fat Content ◽

Animal Research ◽

Cow’S Milk ◽

Cow's Milk ◽

Reverse Trend

Aim. The “breed” was used as one of the genetic factors and as a result the genetic and mathematical analysis of fat content on cow’s milk and the output of milk fat depending on the origin mainly in Kharkiv region have been carried out. Methods. Studies were performed on materials pedigree registered in Kharkiv region agribusinesses and farms in Institute of Animal research, NAAN of Ukraine, on the cows of Ukrainian red and pockmarked and black and pockmarked breed. Results. The highest fatty dairy products are distinguished by animals of the Ukrainian red- and pockmarked milk breed (3.9 %), while the cows of Ukrainian black- and pockmarked milk are lower (3.81 %). As for the milk fat, there is a reverse trend, the cows of Ukrainian black- and pockmarked milk breed have a higher yield of milk fat in milk (167.4 kg) than cows of Ukrainian red -and- pockmarked milk (161.6 kg). Conclusions. The fat content in the milk of Ukrainian red -and- pockmarked currant dairy breeds is 3.9 %, while the cows of Ukrainian black- and pockmarked milk breed 3.81 %. The yield of milk fat from cows of the Ukrainian black- and pockmarked milk was 167.4 kg, while in cows of Ukrainian red- and pockmarked breed 161.6 kg. The "breed" factor has a significant (P > 0.999). Keywords: вlack- and pockmarked, red- and pockmarked, breed, factors, milk.

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Study of the effect of high-frequency acoustic cavitation on the quality of raw milk and dairy products based on it

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2019-3-145-150 ◽

2019 ◽

Vol 81 (3) ◽

pp. 145-150

Author(s):

K. A. Kanina ◽

O. N. Krasulya ◽

N. A. Zhizhin ◽

E. S. Semenova

Keyword(s):

High Frequency ◽

Dairy Products ◽

Raw Materials ◽

Acoustic Cavitation ◽

Raw Milk ◽

Raw Material ◽

Coliform Bacteria ◽

Cow’S Milk ◽

Cow's Milk

The article presents the results of studies obtained in the study of the quality of milk processed with the use of high-frequency acoustic cavitation and dairy products produced with its use. The research was carried out with the use of General scientific and special research methods in the laboratory of the Department of technology of storage and processing of animal products of the K. A. Timiryazev and in the accredited laboratory of technochemical control of the all-Russian research Institute of dairy industry. It is shown that the treatment of cow's milk-raw materials high-frequency ultrasonic vibrations (above 45 kHz), the generated electric ultrasonic device immersion type pulse impact ouzo "Activator-150", the number of bacteria of group of intestinal sticks (coliforms) decreased by almost 40%, which allows to make a conclusion about the appropriateness of the selected method of exposure for the destruction of microorganisms E. coli and coliform bacteria. Processed, using high-frequency acoustic cavitation, cow's milk was used for the production of brine cheese-cheese. It is shown that cheese cheese had a high nutritional value, which is due to the preservation of essential substances in the raw material (in particular, calcium, which in the production of cheese cheese precipitates if pasteurized milk is used), elastic consistency, safety of consumer characteristics - microbiological and physico-chemical.

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Variations in cows’ plasma and milk carotenoid concentrations following changes in carotenoid intake level

Proceedings of the British Society of Animal Science ◽

10.1017/s1752756200020913 ◽

2007 ◽

Vol 2007 ◽

pp. 188-188

Author(s):

F.C. Calderón ◽

B. Ch Chauveau-Duriot ◽

P.P. Pradel ◽

B.M. Martin ◽

S.P. Prache ◽

...

Keyword(s):

Immune Function ◽

Dairy Products ◽

Cell Communication ◽

Provitamin A ◽

Cow’S Milk ◽

Cow's Milk ◽

Feeding Management ◽

Management Review ◽

Intake Level ◽

Animal Feeding

Dairy products composition and quality are strongly influenced by the nature of the diet fed to cows, including their composition in micronutrients, among them carotenoids. These compounds are pigments that develop provitamin A and antioxidant functions, take part in the maintenance of cell communication, enhance the immune function, and UV skin and macula protection (Van den Berg et al., 2000). In dairy products, besides to having nutritional and sensorial properties, they have been recognized as tracer compounds indicating animal feeding management (review of Nozière et al., 2006). Factors controlling their concentration in cow’s milk must therefore be highlighted. The aim of this study was to determine the variation in plasma and milk carotenoids concentrations when cows shifted from a low-carotenoid diet to diets containing various levels of carotenoids.

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Effect of an Italian propolis on the growth of Listeria monocytogenes, Staphylococcus aureus and Bacillus cereus in milk and whey cheese

Italian Journal of Food Safety ◽

10.4081/ijfs.2019.8036 ◽

2019 ◽

Vol 8 (4) ◽

Cited By ~ 1

Author(s):

Francesca Pedonese ◽

Giada Verani ◽

Beatrice Torracca ◽

Barbara Turchi ◽

Antonio Felicioli ◽

...

Keyword(s):

Staphylococcus Aureus ◽

Antimicrobial Activity ◽

Listeria Monocytogenes ◽

Bacillus Cereus ◽

Dairy Products ◽

Skim Milk ◽

Cow’S Milk ◽

Alcoholic Extract ◽

Cow's Milk

Propolis antimicrobial activity has been limitedly studied in food, particularly in dairy products. We studied the antimicrobial activity of an alcoholic extract of an Italian propolis in sterile skim milk, pasteurized cow’s milk, and cow’s and goat’s whey cheese (ricotta). Following the determination of the minimal inhibitory concentration on Gram+ and Gram- bacteria, the extract was employed at 2 and 5% (P2, P5), using controls with the same ethanol concentrations (E2, E5) and without any addition. In milk trials, Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, and Pseudomonas fluorescens were tested. P2 and P5 samples registered significant decreases of Gram+ bacteria in skim milk. The same was true for P5 in cows’ milk, but only with S. aureus for P2. Ricotta was inoculated with L. monocytogenes, S. aureus and B. cereus and stored at 8.5°C. In cow’s milk ricotta, L. monocytogenes counts in P5 were always lower than control during the storage time, significantly so from the 14th day. In goat’s ricotta, L. monocytogenes counts in P5 were at least one logarithm lower than E5, whereas the extract didn’t show a significant effect on S. aureus and B. cereus. The antimicrobial activity of propolis, particularly on L. monocytogenes, could be employed in ready-to-eat refrigerated dairy products.

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