Rearing lambs on a synthetic diet

1961 ◽  
Vol 3 (2) ◽  
pp. 105-109 ◽  
Author(s):  
J. M. M. Cunningham ◽  
R. A. Edwards ◽  
Margaret E. Simpson
Keyword(s):  
Live Weight ◽  
The Other ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Synthetic Diet ◽  
Weight Gains ◽  
Ewe's Milk

Twenty-two triplet or small twin lambs were reared in two ways. One group received cow's milk and the other a synthetic milk designed to approximate in composition to ewe's milk.The group fed synthetic milk made significantly better live-weight gains to weaning. This difference was not maintained after weaning. Possible reasons for this are discussed.

Behaviour ofStreptococcus lactisin heat treated (80 °C for 30 min) or sterilized cow's and ewe's milk

1983 ◽  
Vol 50 (3) ◽  
pp. 357-363 ◽  
Author(s):  
Francisco J. Chavarri ◽  
Jose A. Nuñez ◽  
Manuel Nuñez
Keyword(s):  
Acid Production ◽  
Generation Time ◽  
Buffer Capacity ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Vitamin Content ◽  
Streptococcus Lactis ◽  
Generation Times ◽  
Heat Treated ◽  
Ewe's Milk

SummaryGeneration times and acid production after 6 and 24 h by 20 strains ofStreptococcus lactisof dairy origin were determined in heat treated (80 °C for 30 min) and sterilized cow's and ewe's milk. Ewe's milk enhanced growth of the streptococci, with significantly (P< 0·001) shorter generation times and higher acid production after 6 h incubation than cow's milk, probably due to its higher vitamin content. The stronger buffer capacity of ewe's milk allowed a higher (P< 0·001) acid production after 24 h than cow's milk. A stimulatory effect of sterilization on generation time and acid production after 24 h was observed in cow's milk. However, the heat treated ewe's milk was shown to be a better substrate than sterilized ewe's milk forStr. lactis.

Evaluation of Spectrophotometric and Fluorometric Methods for Alkaline Phosphatase Activity Determination in Ewe's Milk

2000 ◽  
Vol 63 (9) ◽  
pp. 1258-1261 ◽  
Author(s):  
M. F. SCINTU ◽  
E. DAGA ◽  
A. LEDDA
Keyword(s):  
Alkaline Phosphatase ◽  
Standard Deviation ◽  
Raw Milk ◽  
Cow’S Milk ◽  
Official Method ◽  
Cow's Milk ◽  
Alp Activity ◽  
Relative Standard ◽  
Ewe's Milk ◽  
European Method

The alkaline phosphatase (ALP) activity test has been used since 1935 to assess the effectiveness of pasteurization. Different analytical methods exist for detecting ALP in milk. Unfortunately, there is little information about ALP activity in ewe's milk. The aim of this study was to assess and compare the official European method (spectrophotometric method) and the Fluorophos method (fluorometric method) regarding their use in ewe's milk. Bulk ewe's milk samples were taken from a flock and from three different dairies. A portion of the original sample was pasteurized at 63°C for 30 min in a circulating bath; another portion was heated to and kept at 95°C for about 2 min, and 0.1% (vol/vol) of raw milk was added. The samples obtained were analyzed in duplicate using the spectrophotometric and fluorometric methods. The relation between ALP activity determined by the two methods was characterized by the following equation: Y = 1.34 + 0.0039X (where Y = ALP in μg of phenol per ml of milk and X = ALP in mU/liter; R2 = 91.5%). Precision parameters (repeatability [r], standard deviation of repeatability [sr], and relative standard deviation of repeatability [RSDr]) for both methods were calculated. The values of RSDr for the Fluorophos method were 4.30 for pasteurized milk and 2.96 for 0.1% raw milk, close to the value indicated by Rocco in whole cow's milk (RSDr = 4.4). The repeatability for the official method (r = 2.16) was close to that indicated for whole cow's milk (r = 2).

scholarly journals The influence of different kind of milk on quality of Sjenica cheese and Sjenica type cheeses made by autohthonous technology

2004 ◽  
Vol 20 (1-2) ◽  
pp. 109-118 ◽  
Author(s):  
Ognjen Macej ◽  
Snezana Jovanovic ◽  
Miroljub Barac
Keyword(s):  
Geographic Origin ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Coagulation Time ◽  
Cow's Milk ◽  
Whole Milk ◽  
Technology Process ◽  
Ewe's Milk ◽  
Cheese Production

In this paper, influence of the composition of autohtonous Sjenica cheese and composition of cheese made from cow milk in the type of Sjenica cheese were comparatively investigated. Autohtonous Sjenica cheese, made from ewe's milk and Sjenica type cheese made from cow's milk both had high content of moisture (53.46% and 59.56% respectively), which is the result of production process (coagulation time, curd processing, drying and salting). According to moisture content in fat free basis - MFFB (73.51% and 73.38% respectively) both cheeses belong to soft cheeses group, and according to fat in total solids - FTS (58.66% and 46.75% respectively) they belong to a group of whole milk cheeses. Ripening coefficient of Sjenica cheese made from ewe's milk (21.42%) was larger than ripening coefficient of Sjenica type cheese made from cow's milk (20.41%). Big differences in chemical composition of both cheeses are due to non-uniformly technology, which imposes need to assimilate technology process of Sjenica cheese production and fulfill geographic origin protection of Sjenica cheese as autohthonous cheese characteristic for wider area of Sjenicko-pesterska plateau.

scholarly journals Effect of breed on growth performance and carcass composition of Aberdeen Angus, Charolais,Herefordand Simmental bulls

2011 ◽  
Vol 51 (No. 2) ◽  
pp. 47-53 ◽  
Author(s):  
L. Bartoň ◽  
D. Řehák ◽  
V. Teslík ◽  
D. Bureš ◽  
R. Zahrádková
Keyword(s):  
Weight Gain ◽  
Growth Performance ◽  
Subcutaneous Fat ◽  
Live Weight ◽  
Carcass Composition ◽  
The Other ◽  
Live Weight Gain ◽  
Weight Gains ◽  
Dressing Percentage

Breed effects on live weight gain, slaughter characteristics and carcass composition were compared in Aberdeen Angus, Charolais, Hereford and Simmental bulls. The experiment extended over 2 years and involved totally 96 animals. The target slaughter live weights were determined 550 kg for earlier maturing breeds Aberdeen Angus and Hereford and 630 kg for later maturing breeds Charolais and Simmental. Charolais and Simmental gained more rapidly (P &lt; 0.05) than Aberdeen Angus while Hereford were intermediate. Hereford had lower (P &lt; 0.05) dressing percentage than the other breeds. Percentages of grade I meat were significantly higher (P &lt; 0.05) in Charolais and Simmental. The highest percentage of separable fat was recorded in Hereford (P &lt; 0.05). Charolais and Simmental had lower (P &lt; 0.05) thickness of subcutaneous fat over MLLT than Aberdeen Angus andHereford. The later maturing bulls generally tended to achieve higher live weight gains during the experiment, produced less fat and had higher percentage of meat from high priced joints in comparison with earlier maturing animals. &nbsp;

Further studies on the fattening value of grass silage and on the effect of the dry-matter percentage of the diet on dry-matter intake in ruminants

1954 ◽  
Vol 44 (4) ◽  
pp. 383-393 ◽  
Author(s):  
T. L. Dodsworth
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Live Weight ◽  
Matter Content ◽  
The Other ◽  
Dry Matter Intake ◽  
Dry Matter Content ◽  
Feeding Trial ◽  
Grass Silage ◽  
Weight Gains

1. A feeding trial is described including four groups of cattle fed on silage only, two mixtures of silage and roots, and roots, straw, hay and oats.2. The live-weight gains made are recorded together with the rate of dry-matter intake.3. The efficiency of the dry matter of the diets was calculated.4. Silage fed alone produced a significantly greater rate of fattening than the other three diets.5. Cattle receiving roots in the morning and silage at night consumed 10·78% more dry matter and made greater live-weight gains than cattle fed on silage in the morning and roots at night.6. Calculation of the starch values of the roots and silage showed that these are higher when fed together than when silage is fed alone or when roots are fed with straw, hay and oats.7. An experiment is described designed to determine the effect of the dry-matter percentage of the diet on dry-matter intake in ruminants and of sudden changes in dry-matter content on digestibility.8. Sheep receiving 19·46% dry-matter silage consumed 16·7% more dry matter and 19·8% more starch equivalent than sheep eating 15·85% dry-matter silage.9. When the dry-matter percentage of the silage fell from 19·46 to 15·77 the digestibility of the dry matter fell by over 10%.10. The starch equivalent of the silage when fed alone was determined from the results of a digestibility trial and according to the performance of the cattle in the feeding trial. The values found were 65·88 and 66·15% respectively.11. The losses suffered in silage-making in twentyfive silos are recorded and discussed. The loss of dry matter and crude protein both average approximately 40% of that ensiled. The need for finding methods of reducing these losses is again stressed.

Growth and herbage consumption of grazing Merino and Border Leicester lambs reared by their mothers or fostered by ewes of the other breed

1972 ◽  
Vol 14 (3) ◽  
pp. 317-322 ◽  
Author(s):  
J. P. Langlands
Keyword(s):  
Growth Rate ◽  
Food Intake ◽  
Milk Production ◽  
Live Weight ◽  
The Other ◽  
Weight Gains ◽  
Ad Libitum ◽  
Voluntary Food Intake

SUMMARYEight Border Leicester castrated male lambs (wethers) were fostered on to 8 Merino ewes (MB) at birth, and 10 Merino wethers were fostered on to Border Leicester ewes (BM). Two additional groups of 10 wethers consisted of Border Leicester lambs (BB) and Merino lambs (MM) reared by their natural mothers. The lambs and ewes grazed together and growth rate, and milk and herbage consumption of the lambs were recorded.Live-weight gains to weaning at 74 days were 275, 245, 204 and 184 g/day for groups BB, MB, BM and MM respectively. Lambs reared by Border Leicester ewes received more milk and consumed less grass than lambs of similar genotype reared by Merinos, but BM lambs consumed less milk than BB lambs. Merino lambs also consumed less grass than Border Leicester lambs.It was concluded that Merinos grew more slowly than Border Leicester lambs primarily because of their lower voluntary food intake. The lower milk production of Merino ewes was considered to be of secondary significance since if herbage is available ad libitum, lambs with high voluntary intakes will compensate for the lack of milk by consuming more forage.

scholarly journals About choosing a wet nurse

2020 ◽  
Vol 7 (1) ◽  
pp. 80-81
Author(s):  
S. Markova
Keyword(s):  
The Other ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Other Hand ◽  
Good Nurse ◽  
Wet Nurse

The author first of all points out the qualities that a good nurse should have. She must not be younger than 20, otherwise she is not experienced enough and not strong enough to feed a baby. In addition, the milk of a woman from 16 to 20 years old contains relatively little water and sugar, and a lot of casein and fat, in composition it is close to cow's milk and is difficult to digest. On the other hand, a nurse should not be older than 35 years, because at this age a woman's milk contains a lot of water and few dense constituents; such milk is not very nutritious. The time of the woman's release from the burden is of great importance. It is best to take a woman as a wet nurse no earlier than 3 months after her birth.

scholarly journals Characteristics of textural and sensory properties of Oštiepok cheese

10.5219/855 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 116-130 ◽  
Author(s):  
Peter Zajác ◽  
Patrícia Martišová ◽  
Jozef Čapla ◽  
Jozef Čurlej ◽  
Jozef Golian
Keyword(s):  
18Th Century ◽  
Sensory Properties ◽  
Raw Material ◽  
Cow’S Milk ◽  
Small Scale ◽  
Cow's Milk ◽  
Salty Water ◽  
Ewe's Milk ◽  
Method Of Production ◽  
Made In

Oštiepok is a traditional half-fat semi-hard cheese made in Slovakia. The basic raw material used to produce oštiepok cheese is ewe's milk, a mixture of ewe's and cow's milk or cow's milk. Oštiepok cheese is produced either directly at a small-scale mountainside sheep farm, using the traditional on-farm method of production, or at dairies, using the industrial method. Oštiepok cheese was produced as far back as the beginning of the 18th century. An industrial production of Oštiepok cheese using cow's milk were laid by the Galbavý family in Detva (Slovakia) in 1921. The cheese is originally made by cutting off fresh sweet cheese, which is pressed into a wooden, hand-cut and decorated round shape where it is left to stand. Subsequently, it is removed and immersed in warm salty water, left to stand there until the salt penetrates completely in. Then it is necessary that it pass slightly. In its salty water, the ostrich produces its traditional durability, its surface is slightly peeled, mostly yellowish. This cheese may or may not be steamed and may be smoked or unsmoked. Slovenský oštiepok is a protected trade name under the EU's protected geographical indication. A similar cheese is made in the Polish Tatra Mountains under the name Oscypek. The cheeses differ in ingredients' ratios, cheesemaking process and the characteristics of the final products. In this study we have characterized textural and sensory properties of the Oštiepok cheese produced in Slovakia made from ewe's milk, a mixture of ewe's and cow's milk and cow's milk.

Enumeration and Confirmation of Aeromonas hydrophila, Aeromonas caviae, and Aeromonas sobria Isolated from Raw Milk and Other Milk Products in Northern Greece

1999 ◽  
Vol 62 (5) ◽  
pp. 463-466 ◽  
Author(s):  
DIMITRIOS S. MELAS ◽  
DEMETRIOS K. PAPAGEORGIOU ◽  
ANTONIOS I. MANTIS
Keyword(s):  
Raw Milk ◽  
Cow’S Milk ◽  
Aeromonas Species ◽  
Northern Greece ◽  
Cow's Milk ◽  
Milk Samples ◽  
Aeromonas Sobria ◽  
Aeromonas Caviae ◽  
Feta Cheese ◽  
Ewe's Milk

A total of 138 raw cow's and 57 raw ewe's milk samples; 80 pasteurized cow's milk samples; 39 Anthotyros cheese, 36 Manouri cheese, and 23 Feta cheese samples; and 15 rice pudding samples were examined for the presence and any countable population of Aeromonas species. Twenty-two (15.9%) of the 138 cow's milk samples analyzed were contaminated with A. hydrophila. In 13 of these samples, populations of 3.0 × 102 to 5.0 × 103 CFU/ml were counted in starch ampicillin agar (SAA). Eighteen cow's milk samples (13.0%) were contaminated with A. caviae, and in eight of these samples, populations of 2.0 × 102 to 3.0 × 103 CFU/ml were counted in SAA. Five cow's milk samples (3.6%) were contaminated with A. sobria, and in two of these samples, populations of 2.5 × 103 and 5.0 × 103 CFU/ml were counted in SAA. Eleven cow's milk samples (7.9%) were contaminated with other Aeromonas spp. not classified. Eight (14.0%) of the 57 ewe's milk samples analyzed were contaminated with A. hydrophila. In these samples, populations of 5.0 × 102 to 5.0 × 103 CFU/ml were counted in SAA. Six ewe's milk samples (10.5%) were contaminated with A. caviae, and populations of 1.5 × 102 to 1.0 × 103 CFU/ml were counted in SAA. Two ewe's milk samples (3.5%) were contaminated with A. sobria, and populations counted in SAA were 5.0 × 102 and 1.0 × 103 CFU/ml. Four samples (7.0%) were contaminated with other Aeromonas spp. not classified. A. hydrophila was recovered in 4 (10.2%) and 3 (8.3%) of the Anthotyros and Manouri cheese samples analyzed, respectively, but no countable populations were noted in SAA. None of the pasteurized milk, Feta cheese, and rice pudding samples yielded Aeromonas spp. The results of this work indicate that motile Aeromonas are common in raw milk in Greece. Also, the presence of A. hydrophila in the whey cheeses Anthotyros and Manouri indicates that postprocessing contaminations of these products with motile Aeromonas may occur during production.

No difference in symptoms during challenges with homogenized and unhomogenized cow's milk in subjects with subjective hypersensitivity to homogenized milk

2003 ◽  
Vol 70 (2) ◽  
pp. 175-179 ◽  
Author(s):  
Laura Paajanen ◽  
Tuula Tuure ◽  
Tuija Poussa ◽  
Riitta Korpela
Keyword(s):  
Lactose Intolerance ◽  
The Other ◽  
Cow’S Milk Allergy ◽  
Cow’S Milk ◽  
Milk Allergy ◽  
Double Blind ◽  
Cow's Milk ◽  
Cow's Milk Allergy ◽  
Ige Mediated

It has been hypothesized that certain consumers tolerate untreated cow's milk, but react to processed (i.e. homogenized and pasteurized) cow's milk although they do not suffer from IgE-mediated cow's milk allergy or lactose intolerance. The aim of the study was to compare the tolerance of unhomogenized and homogenized cow's milk in lactose tolerant adults who had repeatedly experienced better tolerance of unhomogenized than homogenized milk. Forty-four subjects were challenged with homogenized and unhomogenized cow's milk for five days in a randomized, double-blind, cross-over study. No differences in the symptoms during the challenges were found. Roughly half the subjects tolerated the homogenized milk better and the other half tolerated the unhomogenized milk better. The results of this study show no difference in the tolerance of homogenized and unhomogenized milk in adults with self-reported symptoms suggestive of hypersensitivity to homogenized milk.

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