Bovine milk composition parameters affecting the ethanol stability

2004 ◽  
Vol 71 (2) ◽  
pp. 201-206 ◽  
Author(s):  
Mónica S Chavez ◽  
Livia M Negri ◽  
Miguel A Taverna ◽  
Alejandra Cuatrín
Keyword(s):  
Freezing Point ◽  
Bovine Milk ◽  
Heat Stability ◽  
Raw Milk ◽  
Milk Composition ◽  
Coagulation Time ◽  
Measured Variable ◽  
Ionic Calcium ◽  
Natural Milk ◽  
Ethanol Stability

The objective of the present work was to identify the compositional parameters of raw milk that affected ethanol stability at natural pH when natural milk conditions were not modified. Heat stability, measured as coagulation time (CT), was included in the analysis to verify relation to alcohol test. Statistical models were proposed for alcohol and heat (CT) stabilities. Milk samples of good hygienic quality from dairy farms were classified in two groups according to their alcohol stability. Unstable samples to ethanol (72%, v/v) presented lower values of pH, somatic cells count, casein and non-fat-solids relative to ethanol stable samples (ethanol at 78%, v/v or more); whereas freezing point, chloride, sodium and potassium concentrations were higher in the unstable group. Logistic regression and multiple regression were applied to modelling alcohol and heat stability behaviour respectively. Chloride, potassium, ionic calcium and somatic cell count were included in the alcohol regression model, whereas calcium, phosphorous, urea, pH and ionic calcium were part of CT model. Ionic calcium was the only measured variable that contributed to both models; however coagulation time was noted to be more sensitive to ionic calcium than alcohol. The relation between ionic strength and casein was found to contribute to the alcohol model but not to the CT model. However, the interaction calcium plus magnesium plus phosphorous and casein contributed only to CT model.

Note: The Effect of Silo Milk Composition Parameters on Heat Stability of Whole Milk Powder

2004 ◽  
Vol 10 (6) ◽  
pp. 415-420 ◽  
Author(s):  
L. M. Negri ◽  
M. S. Chavez ◽  
M. A. Taverna ◽  
A. L. Cuatrin ◽  
A. C. Rubiolo
Keyword(s):  
Seasonal Changes ◽  
Milk Powder ◽  
Heat Stability ◽  
Raw Milk ◽  
Milk Composition ◽  
Processing Conditions ◽  
Coagulation Time ◽  
Milk Samples ◽  
Whole Milk ◽  
Whole Milk Powder

The aim of this work was to study silo raw milk (SRM) compositional parameters that affect the heat stability of whole milk powder (WMP). Seasonal changes of heat stability from SRM and WMP were also characterised. Silo raw milk samples and the corresponding WMP samples were collected twice a month from a local factory from April 2000 to April 2001. Silo raw milk heat coagulation time (HCT), urea and lactose concentrations were found to contribute to milk powder HCT statistical model (R2 = 0.72). High HCT values during summer and low ones during spring were detected for both SRM and WMP samples. Heat coagulation time values of SRM were always higher than those measured in their powders, due to the effects of processing conditions on heat stability

Seasonal changes in the heat stability of milk from creamery silos in south-west Scotland

1978 ◽  
Vol 45 (2) ◽  
pp. 183-190 ◽  
Author(s):  
Carl Holt ◽  
D. Donald Muir ◽  
A. W. Maurice Sweetsur
Keyword(s):  
Heat Stability ◽  
Milk Composition ◽  
Milk Supply ◽  
Coagulation Time ◽  
Ph Profile ◽  
Naturally Occurring ◽  
South West ◽  
Short Period ◽  
Milk Urea ◽  
Natural Milk

SummaryThe heat stability of the milk supply to manufacturing creameries in south-west Scotland was examined over 15 months from Nov. 1975 to Jan. 1977. For all but 2 months of this period the heat stability of the milk was very highly significantly correlated with the naturally occurring level of urea. Between 72 and 90% of the variation of coagulation time (CT), measured at the natural milk pH, was accounted for by changes in milk urea alone. For a short period, in May and June, the CT of the milk at natural pH fell within the minimum of the CT–pH profile, but insufficient data were available to allow the occurrence of this phenomenon to be related to changes in milk composition.

scholarly journals Evaluation of the Physicochemical Quality of Raw Bovine and Goat Milk Marketed in the Steppic Region of Djelfa (Algeria)

2019 ◽  
Vol 76 (1) ◽  
pp. 55
Author(s):  
Mourad HAMIROUNE ◽  
Sounia DAHMANI ◽  
Zineb KASMI ◽  
Abdelhamid FOUGHALIA ◽  
Mahmoud DJEMAL
Keyword(s):  
Freezing Point ◽  
Bovine Milk ◽  
Goat Milk ◽  
Raw Milk ◽  
Cow’S Milk ◽  
Physicochemical Quality ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Disciplinary Procedures ◽  
Goat's Milk

This research was conducted to study the key physicochemical parameters of samples of raw bovine and goat milk collected in the steppic region of Djelfa. One hundred and six samples of raw milk were collected from April 2018 to May 2018, at points of sale and analyzed. The results showed that cow’s milk had 3.66±0.89% fat, 11.4±1.56% solid not fat, 4.35±0.61% protein, 6.35±0.89% lactose and a density of 1.0360±0.0056 with a freezing point of -0.380±0.053 °C. While goat’s milk had 3.43±0.65% fat, 10.2±0.92% solid not fat, 3.88±0.36% protein, 5.66±0.52% lactose and a density of 1.0317±0.0035 with a freezing point of -0.348±0.044 °C. This proves that cow’s milk has a slightly higher physicochemical quality than goat’s milk. In addition, the present study showed that 100% raw goat milk is wet against 97.1% raw bovine milk. This indicates the presence of cases of fraud requiring disciplinary procedures. Moreover, in the majority of the cases, the storage temperatures of the milk far exceed the values recommended by the Algerian standards (+6°C). It is necessary to establish a program of control and popularization of all the actors of the sector in order to improve the quality and the quantity of raw milk produced.

715. The relation between the chemical composition of milk and the stability of the caseinate complex: IV. Coagulation by heat

1958 ◽  
Vol 25 (2) ◽  
pp. 281-296 ◽  
Author(s):  
J. C. D. White ◽  
D. T. Davies
Keyword(s):  
Calcium Phosphate ◽  
Milk Protein ◽  
Heat Stability ◽  
Milk Composition ◽  
Ionized Calcium ◽  
Coagulation Time ◽  
Complex Iv ◽  
Stage Of Lactation ◽  
The Stability ◽  
The Relationship

1. The variation in the stability of milk protein to heat and the relationship between milk composition and heat stability were examined.2. The coagulation times of the majority of the milk samples decreased by a factor of about 3 with an increase in temperature of 10°C. over the range 130–150°C. Because of the general proportionality of the coagulation times at 130, 140 and 150°C., the coagulation time at 130°C. only were used as a measure of the stability of the samples to heat.3. The coagulation times of herd bulk milks ranged from 17·2 to 59·0 min. at 130°C., whereas the range for samples from individual cows was 0·6–86·2 min.4. Samples of colostrum were very unstable to heat, and milk from cows in late lactation tended to have the longest coagulation times, but otherwise there was little relation between the heat stability of milk and the stage of lactation of the cow.5. Although colostrum samples were comparatively rich in ionized calcium, their marked instability to heat appeared to be caused solely by their high content of lactalbumin plus lactoglobulin.6. The stability to heat of the calcium caseinate-calcium phosphate complex in all samples, other than colostrum, could not be closely related either to the concentration and composition of the complex or to the composition and salt-balance of the aqueous phase.7. When the calcium phosphate content of the caseinate complex was relatively low, the heat stability of the complex tended to be inversely related to the concentration of ionized calcium in the milk, but in general coagulation time was not related to the concentration of ionized calcium.

scholarly journals Raw Cow Milk Protein Stability under Natural and Technological Conditions of Environment by Analysis of Variance

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2017
Author(s):  
Oto Hanuš ◽  
Josef Kučera ◽  
Eva Samková ◽  
Irena Němečková ◽  
Jindřich Čítek ◽  
...  
Keyword(s):  
Freezing Point ◽  
Geometric Mean ◽  
Experimental Period ◽  
Heat Stability ◽  
Raw Milk ◽  
Added Value ◽  
Cow Milk ◽  
Annual Rainfall ◽  
Milk Analysis ◽  
Data Set

Heat stability (HS) is substantial technology property of raw milk. Analysis of sources of HS variation and its regular monitoring can contribute to creating higher added value in the dairy industry. The goal of this analysis was to assess the practice sources of raw cow milk HS variability on the results of an extensive data set of bulk tank milk samples. There was implemented neither a compositional technology modification nor acidity adjustment of milk, just original raw milk was used for the analysis. A total 2634 HS analyses were performed, including other milk indicators, during three years of an experimental period. The log HS mean and standard deviation were 1.273654 ± 0.144189, equal to the HS geometric mean of 18.8 min. Explanation of the HS variability through the linear model used was 41.1% (p < 0.0001). According to the results of the variance analysis, the milk HS was influenced (p = 0.0033 and mostly <0.0001) by all the farm factors such as year; season; calendar month; altitude; total annual rainfall; herd size by the number of cows; milk yield; cow breed; type of milking; litter type in the stable; summer grazing application; farm effect. During the calendar months (p < 0.0001), milk HS values suggest similar seasonal dynamics with the somatic cell count, total count of mesophilic microorganisms, coli bacteria count and urea and lactose concentration and opposite configuration pattern to fat, crude protein, solids-not-fat and total solids content and milk freezing point depression. Here performed quantification of these effects by analyzing the variance may allow efficient raw milk selection to be processed into specific dairy products.

scholarly journals Differences of some indicators of raw milk properties and especially mineral composition between small ruminants as compared to cows in the Czech Republic

2008 ◽  
Vol 56 (5) ◽  
pp. 51-56 ◽  
Author(s):  
Oto Hanuš ◽  
Marcela Vyletělová ◽  
Václava Genčurová ◽  
Irena Hulová ◽  
Hana Landová
Keyword(s):  
Czech Republic ◽  
Freezing Point ◽  
Small Ruminants ◽  
Goat Milk ◽  
Raw Milk ◽  
Milk Composition ◽  
Cow Milk ◽  
The Czech Republic ◽  
Positive Effects ◽  
True Protein

Sheep and goat farming is returning back into the Czech Republic (CR) because of positive effects of alternative milk consumption on human health. Especially the elements Ca and Mg are important for nutrition. Paper presents the comparison of mineral milk composition of goats (White short–haired–W, n = 60), sheep (Tsigai–C, n = 60) and cows (Holstein–H, n = 36; Czech Fleckvieh–B, n = 93). Cow milk results were considered as reference. The herds were kept at altitude 260 m (H), 360 m (B), and 572 m above sea level (W, C) with total precipitation 449, 700 and 1200 mm per year and mean air temperatures 9.6, 7.0 and 3.7 °C. Bulk milk samples (4–8 animals in sample) from the first two thirds of the lactation and the winter and summer season were investigated. Goat milk freezing point differed from other species (P < 0.001), −0.6048 for C < −0.5544 W < −0.5320 H < −0.5221 °C for B. Cow milk Ca values were comparable to former results although milk yield (MY) was higher. Along lower MY the Ca was higher (1299.6 > 1172.0 mg . kg−1; P < 0.001) in B than H, similar trend was in Mg (122.0 > 107.4 mg . kg−1; P<0.001). Differences (P > 0.05) between species were in Ni and also mostly in Cu. Iodine results differed between species but not between cow breeds (P < 0.001; 462.8 H and 434.9 B > 126.0 W and 164.2 μg . l−1 C). It could be explainable by using of I disinfection at teat treatment in cows and absence of treatment in small ruminants. Macroelements were mostly highest (Ca, P, Na, Mg) in sheep milk, with exception of K. Phosphorus values (950.1 H, 1016.9 B, 1042.6 W and 1596.7 mg . kg−1 C) in species were linked with crude or true protein and casein values. Small ruminant milk could be good source of minerals for human nutrition, especially in the case of Ca and Mg of sheep and goat milk.

scholarly journals Coagulation Traits of Sheep and Goat Milk

Animals ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 540 ◽  
Author(s):  
Michele Pazzola
Keyword(s):  
Bovine Milk ◽  
Goat Milk ◽  
Raw Milk ◽  
Cow Milk ◽  
Coagulation Time ◽  
Sheep Milk ◽  
Rennet Coagulation ◽  
Raw Milk Cheese ◽  
Predictive Formulas

Milk production from sheep and goat species is continuously growing worldwide, and its main use is for cheesemaking. Given that the final quality of cheese is linked to the traits of raw milk cheese yield at dairy plants, it is often calculated by using predictive formulas based on fat and protein content. Predictive formulas have been studied for bovine milk and are very effective but not appropriate for sheep and goat milk. Several methods, which simulate the actual coagulation processes, are available at the laboratories. This article reviews the available literature about rennet coagulation and cheese yield traits from sheep and goat milk and the methods used at the laboratory level. In general, if compared to cow milk, sheep and goat milk are characterized by shorter rennet coagulation times and a very limited amount of non-coagulating samples. Curd firmness of sheep milk is almost independent from the rennet coagulation time, and some coagulation traits can be predicted by infrared spectra. In addition, coagulation traits are characterized by appropriate values of heritability to be considered in selective breeding plans. With regard to goat milk, rennet coagulation time and cheese yield are strongly influenced by the breed effect.

scholarly journals Subclinical intramammary infection does not affect bovine milk ethanol stability

2018 ◽  
Vol 55 (2) ◽  
pp. e135173
Author(s):  
Cristian Marlon de Magalhães Rodrigues Martins ◽  
Juliano Leonel Gonçalves ◽  
Bruna Gomes Alves ◽  
Marcos André Arcari ◽  
Marcos Veiga dos Santos
Keyword(s):  
Bovine Milk ◽  
Subclinical Mastitis ◽  
Milk Composition ◽  
Dairy Herds ◽  
Intramammary Infection ◽  
Milk Samples ◽  
Lactating Cows ◽  
Natural Exposure ◽  
Major Pathogens ◽  
Ethanol Stability

The present study hypothesized that intramammary infection (IMI) might reduce milk ethanol stability (MES), mainly when IMI is caused by major pathogens. Thus, this study evaluated the effect of IMI on bovine MES using a natural exposure experimental design. Ninety-four lactating cows from five dairy herds were selected once they were determined to have an IMI, based on milk bacteriological culturing with positive isolation and somatic cell count (SCC) > 200×103 cells/mL in two out of three composite milk samples collected during three consecutive weeks. After selection, cows were sampled a second time (within two weeks) for evaluation at mammary quarter level (n = 326): milk yield (kg/quarter/day), MES, composition (fat, protein, lactose, casein, total solids and solids-non-fat), and bacteriologic culture. The effect of subclinical mastitis on MES was tested by two models: 1) comparison of healthy vs. infected quarters; and 2) comparison of contralateral mammary quarter within cow. The only milk composition variable associated with MES was lactose (r = 0.18; P < 0.01). Subclinical IMI did not affect MES when the comparison was performed using both models (1 and 2). Likewise, MES did not change when infected quarters were sorted into two groups of pathogens (major, minor and infrequent; and contagious, environmental, minor and infrequent) and compared with healthy mammary quarters. Considering the results of both models, subclinical IMI did not affect MES of dairy cows.

scholarly journals Reformation of casein particles from alkaline-disrupted casein micelles

2008 ◽  
Vol 75 (1) ◽  
pp. 44-47 ◽  
Author(s):  
Thom Huppertz ◽  
Betsy Vaia ◽  
Mary A Smiddy
Keyword(s):  
Zeta Potential ◽  
Serum Calcium ◽  
Heat Stability ◽  
Chloride Ions ◽  
Coagulation Time ◽  
Casein Micelles ◽  
Rennet Coagulation ◽  
Ethanol Stability

In this study, the properties of casein particles reformed from alkaline disrupted casein micelles were studied. For this purpose, micelles were disrupted completely by increasing milk pH to 10·0, and subsequently reformed by decreasing milk pH to 6·6. Reformed casein particles were smaller than native micelles and had a slightly lower zeta-potential. Levels of ionic and serum calcium, as well as rennet coagulation time did not differ between milk containing native micelles or reformed casein particles. Ethanol stability and heat stability, >pH 7·0, were lower for reformed casein particles than native micelles. Differences in heat stability, ethanol stability and zeta-potential can be explained in terms of the influence of increased concentrations of sodium and chloride ions in milk containing reformed casein particles. Hence, these results indicate that, if performed in a controlled manner, casein particles with properties closely similar to those of native micelles can be reformed from alkaline disrupted casein micelles.

scholarly journals Heat stability of casein and ethanol stability at 68, 72, 75 e 78%, in bovine milk

2012 ◽  
Vol 67 (384) ◽  
pp. 55-60
Author(s):  
Livia Cavaletti Corrêa da Silva ◽  
Vanerli Beloti ◽  
Ronaldo Beloti ◽  
Alberto Koji Yamada ◽  
Cristiane Jaci Giombelli ◽  
...  
Keyword(s):  
Bovine Milk ◽  
Heat Stability ◽  
Ethanol Stability
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