Chemical composition of milk from a herd of Norwegian goats

1986 ◽  
Vol 53 (2) ◽  
pp. 211-221 ◽  
Author(s):  
Johanne Brendehaug ◽  
Roger K. Abrahamsen
Keyword(s):  
Chemical Composition ◽  
Protein Concentration ◽  
Lactation Period ◽  
Stage Of Lactation ◽  
Intensity Score ◽  
Lactose Concentration ◽  
Mountain Pasture ◽  
The University ◽  
Β Lactoglobulin ◽  
Total P

SUMMARYThe chemical composition of Norwegian bulk collected goats' milk from the University herd was analysed during one lactation period (30 weeks, 20 samples during 1983). There was considerable variation in chemical composition during the year. Fat content decreased over the first 4 months of lactation and increased during the mountain pasture period. Protein concentration decreased during the first 4 months, and then increased until the end of lactation. Lactose concentration decreased throughout lactation. Casein nitrogen (casein N) was highest at mid lactation and lowest at the beginning and end of lactation. β-Lactoglobulin N showed the opposite trend. Citrate content showed a significantly quadratic decrease and total ash content an increase with advancing lactation. Mutual significant correlations between total P, K, Na, Ca and Mg were calculated, and all increased throughout lactation. There was significant positive correlation between concentrations of individual medium-chain fatty acids and stage of lactation. They remained more or less constant during the first part of the lactation, decreased to minima when the goats were on pasture, and increased during the last phase of lactation. Concentration of C16fatty acid was negatively correlated with C18and C18:1. Goat flavour intensity score and quality flavour score were highest at mid lactation, and positively correlated with the acid degree value.

scholarly journals Physico-chemical composition and antimicrobial protein content of early lactation donkey milk

2019 ◽  
Vol 8 (1) ◽  
Author(s):  
Maria Aspri ◽  
Kallis Souroullas ◽  
Christina Ioannou ◽  
Photis Papademas
Keyword(s):  
Chemical Composition ◽  
Protein Concentration ◽  
Total Solid ◽  
Antimicrobial Protein ◽  
Lactation Period ◽  
Early Lactation ◽  
Donkey Milk ◽  
Antimicrobial Proteins ◽  
Physico Chemical ◽  
Negative Effect

The influence of early lactation on chemical composition and the concentration of antimicrobial proteins of donkey’s milk produced in Cyprus were investigated. Milk samples from 10 female donkeys in their first season of lactation were collected at 7, 15 and 30d postpartum. The average contents of donkey milk gross composition were 1.40% protein, 0.16% fat and 8.74% total solids. Results showed that lactation had a significant negative effect on protein concentration, while total solid concentration showed an increased followed by a decrease. Composition of antimicrobial proteins also showed a significant decreased during lactation period except from lactoferrin which showed an increase. On the other hand, throughout the lactation, pH and fat were constant.

scholarly journals Chemical composition and biological protein value of milk from local Srednostaroplaninska sheep breed

2007 ◽  
Vol 23 (5-6-1) ◽  
pp. 349-356
Author(s):  
G. Gerchev ◽  
G. Mihaylova ◽  
D. Genkovski
Keyword(s):  
Amino Acid ◽  
Chemical Composition ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Sheep Breed ◽  
High Mountain ◽  
Lactation Period ◽  
Biological Value ◽  
Chemical Index ◽  
Mountain Pasture

The study was carried out during the grazing period (April-July) with a group of 5 local sheep of the Srednostaroplaninska breed in 3rd lactation. The following system of animal raising was used: grazing on a mountain pasture (April and May), supplementation in April and alpine grazing on high-mountain pastures (June and July). Samples were taken every month during milking period (April-July). Chemical composition of milk and amino acid composition of protein were studied by ion exchange column chromatography. The objective of the study was to determine the chemical composition and biological protein value of milk from Srednostaroplaninska sheep breed. The amino acid content in milk protein, namely glutamic acid, proline, lysine, alanine, valine and serine, increased with advance of lactation period, whereas that of the limiting amino acid methionine decreased and subsequently increased till the end of the period. The protein of milk from the Srednostaroplaninska breed had an index of 35.35 % and a biological value of 90.8 %. The sward type and vegetation stage exerted an influence on the content of essential amino acids, biological value and chemical index of protein of sheep?s milk.

A study of the composition of Clun Forest ewe's milk. IV. The proteins of ewe's milk and their variation with stage of lactation

1970 ◽  
Vol 75 (2) ◽  
pp. 245-250 ◽  
Author(s):  
S. G. Poulton ◽  
W. M. Ashton
Keyword(s):  
Milk Fat ◽  
Crude Protein ◽  
Lactation Period ◽  
Protein Nitrogen ◽  
Mean Values ◽  
Stage Of Lactation ◽  
Whole Milk ◽  
Ewe's Milk ◽  
Total Crude Protein ◽  
Β Lactoglobulin

SUMMARYSix ewes were milked over a lactation period of 12 weeks beginning 2 weeks after parturition. Milk fat, total crude protein, and protein fractions were determined in each weekly milk sample.Milk fat and total crude protein in whole milk increased significantly over the lactation, attaining mean values of 5.8 and 5.9% respectively. The concentration of the caseins, total albumins and β-lactoglobulin in the whole milk also increased significantly over the lactation, with mean concentrations of 4.67, 0.80 and 0.54% respectively. The mean concentrations of these fractions, expressed as a percentage of the total crude protein, were, caseins 78.7, total albumins 13.5 and β-lactoglobulin 9.1.The following fractions, whose mean percentage concentrations in whole milk are given in parentheses, showed no significant trends over the lactation: α-lactalbumin + serum albumin (0.26), proteose-peptones (0.05), globulins (0.06) and non-protein nitrogen (0.35). Expressed as percentages of total crude protein, these concentrations are 4.4, 0.8, 1.1 and 5.6 respectively.The milk constituents synthesized in the mammary gland, i.e. fat, caseins and β-lactoglobulin showed significant correlations in concentration in whole milk as well as significant increases in concentration over the lactation.

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.

Changes in casein composition of goats' milk during the course of lactation: physiological inferences and technological implications

1995 ◽  
Vol 62 (3) ◽  
pp. 431-439 ◽  
Author(s):  
Joanna R. Brown ◽  
Andrew J. R. Law ◽  
Christopher H. Knight
Keyword(s):  
Cation Exchange ◽  
Protein Concentration ◽  
Stage Of Lactation ◽  
Sds Page ◽  
Lower Protein ◽  
Kjeldahl Method ◽  
Compositional Changes ◽  
The Individual ◽  
Cheese Production ◽  
Peak Lactation

SummaryFive British Saanen goats were milk sampled during the first 39 weeks of lactation to determine changes in casein composition. Caseins were separated by anion- and cation-exchange FPLC to determine the relative amounts of the individual caseins. Acid, alkaline and SDS-PAGE were used to determine possible genetic polymorphisms and observe any lactational changes. Total casein nitrogen was determined using a micro-Kjeldahl method and this allowed the concentrations of individual caseins to be calculated. The milk of one animal, which had the deduced genotype αs1-CnAB, showed higher concentrations of both total and αs1-casein. The remainder of the group were either heterozygous αs1-CnBE or, more probably, homozygous αs1-CnE and produced milk of a generally lower protein concentration. Both FPLC and PAGE results showed that the relative amounts and concentrations of αs2-casein decreased with stage of lactation, consistent with its susceptibility to proteolysis. The relative amounts of the breakdown products of plasmin attack on β-casein, γ-caseins, were highly negatively correlated with milk yield (r = –0·942, P < 0·001) in the declining phase of lactation, reflecting the gradual involution of the gland at this time. The relative amount of κ-casein increased by ∼ 50% after peak lactation and its concentration almost doubled near the end of lactation. These compositional changes may alter the processing qualities of goats' milk in relation to cheese production.

scholarly journals Chemical composition of groundwaters in the Hornsund region, southern Spitsbergen

2012 ◽  
Vol 44 (1) ◽  
pp. 117-130 ◽  
Author(s):  
Tomasz Olichwer ◽  
Robert Tarka ◽  
Magdalena Modelska
Keyword(s):  
Chemical Composition ◽  
Ion Exchange ◽  
Shallow Groundwater ◽  
Mineralogical Composition ◽  
Deep Groundwater ◽  
Exchange Processes ◽  
Groundwater Circulation ◽  
Initial Chemical Composition ◽  
The University ◽  
Intermediate System

Chemical composition of groundwaters was investigated in the region of the Hornsund fjord (southern Spitsbergen). The investigations were conducted during polar expeditions organized by the University of Wroclaw in two summer seasons of 2003 and 2006. Three zones of groundwater circulation: suprapermafrost, intrapermafrost and subpermafrost, were identified in areas of perennial permafrost in the region of Hornsund. The zone of shallow circulation occurs in non-glaciated (suprapermafrost) and subglacial areas. In this zone, the chemical composition of groundwater originates from initial chemical composition of precipitation, mineralogical composition of bedrock, oxidation of sulphides and dissolution of carbonates. The intermediate system of circulation is connected with water flow inside and below perennial permafrost (intrapermafrost and subpermafrost). In this zone, the chemical composition of groundwater is mainly controlled by dissolution of carbonates, ion exchange processes involving Ca2+ substitution by Na+, and oxidation of sulphides under oxygen-depleted conditions. The subpermafrost zone (deep groundwater circulation) occurs in deep-tectonic fractures, which are likely conduits for the descent of shallow groundwater to deeper depths. In this zone, the groundwater shows lower mineralization comparing to intrapermafrost zone and has a multi-ion nature Cl–HCO3–Na-Ca–Mg.

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 Uroperitoneum secondary to rupture of the urachus associated with Clostridium spp. infection in a foal: a case report

2010 ◽  
Vol 55 (No. 8) ◽  
pp. 399-404
Author(s):  
FJ Mendoza ◽  
M. Lopez ◽  
E. Diez ◽  
A. Perez-Ecija ◽  
JC Estepa
Keyword(s):  
Protein Concentration ◽  
Abdominal Distension ◽  
Final Diagnosis ◽  
Free Fluid ◽  
Total Protein Concentration ◽  
Laboratory Results ◽  
Mucous Membranes ◽  
The University ◽  
Igg Level ◽  
Clostridium Spp

An 8-hour-old Andalusian colt was referred to the Veterinary Teaching Hospital of the University of Cordoba due to weakness, lateral recumbence, diarrhoea and absent sucking reflex. At admission the foal was obnubilated, with cold limbs, pale mucous membranes, tachycardia and diarrhoea. Laboratory results revealed increased hematocrit and total protein concentration, hyperfibrinogenemia, leukopenia, azoetemia, hypertrygliceridemia and a decreased IgG level. A diagnose of failure of passive transfer of immunoglobulins and hyperlipaemia was made. On the third day of hospitalization the foal presented painful and swollen joints, abdominal distension and fever. The ultrasonographic study at this point showed abundant hypoechogenic free fluid content in the peritoneal cavity. Abdominocentesis demonstrated a high peritoneal creatinine:serum creatinine ratio. Culture of the peritoneal fluid was Clostridium spp. positive. Necropsy revealed a tear in the internal umbilical remnant. The final diagnosis was uroperitoneum secondary to rupture of the urachus associated with a Clostridium spp. infection. New emerging aetiologies responsible for uroperitoneum, either by septic urachitis or omphalophlebitis, are emerging. Nonetheless, cases of uroperitoneum induced by Clostridium spp. infection are rare and constitute a new and important finding for equine neonatal medicine. In addition, the hyperlipaemic status in this animal could be a plausible cause leading to septicemia and subsequent uroperitoneum.

scholarly journals ENZYMATIC HYDROLYSIS KINETIC ANALYSIS OF THE VARIOUS SOURCE PROTEINS

2013 ◽  
Vol 17 (2) ◽  
pp. 15-20
Author(s):  
Aleksey Vinnov ◽  
Dmitro Prasol
Keyword(s):  
Chemical Composition ◽  
Enzymatic Hydrolysis ◽  
Kinetic Analysis ◽  
Protein Concentration ◽  
Proteolytic Enzymes ◽  
Sunflower Meal ◽  
Microbial Enzyme ◽  
Michaelis Constants ◽  
Plant Enzyme ◽  
Complex Dispersion

Abstract The chemical composition marble goby and sunflower meal is presented. The experimental results of enzymatic hydrolysis velocity in dependence of the protein concentration in substrate systems are set. Michaelis constants values for industrial proteolytic enzymes Corolase ® L10 and Corolase ® L7089 are calculated. The application experimental - theoretical kinetic analysis for protease / proteins congeniality determine in complex dispersion substrate systems expediency was confirmed. It is determined that microbial enzyme drag Corolase ® L7089 has a higher congeniality to proteins of all the tested substrates than plant enzyme drag Corolase ® L10

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