Herd management effects on compositional quality

1984 ◽  
Vol 9 ◽  
pp. 77-83
Author(s):  
F. H. Dodd
Keyword(s):  
Milk Composition ◽  
Fat Content ◽  
Chloride Ions ◽  
Milk Ejection ◽  
Large Fluctuations ◽  
Main Effect ◽  
Serum Protein Level ◽  
Quality Of Milk ◽  
Different Parts

Lactation depends on milk secretion and the storage of the accumulating milk, followed by milk ejection and effective milk removal during milking. Environmental and disease factors may affect each of these stages independently and, thus, alter the milk composition. With normal milking intervals, the secretion of each of the milk constituents is continuous and linear with time. Subsequently, changes in milk composition occur during storage in the udder, mainly through the free movement of water between milk and blood and as a consequence of maintaining their osmotic equilibrium. The changes in composition are greatest in infected glands. The composition of milk varies in different parts of the udder: the fat content is much lower in the milk in the udder and teat sinuses. Following milk ejection, 10 to 20% of the milk is retained and cannot be removed by milking; the fat content of this residual milk will usually exceed 150 g/kg. The dynamics of these changes are complex and, whilst they may bring about large alterations in the composition of the milk obtained at individual milkings, their effect over longer periods is small. Thus, although incomplete milking, changing the milking intervals and increasing the frequency of milking will cause large fluctuations in the composition of milk at individual milkings, their longer-term effects are minor. The main effect of high levels of udder disease will be to reduce the lactose content but the serum protein level will increase and changes will occur in the concentrations of potassium, sodium and chloride ions. The design of milking equipment and the hygiene during farm storage of milk may materially alter the quality of milk for processing, because of lipolysis.

scholarly journals Milk Composition and Quality of Sahiwal – Friesian Crossbred Cow Studied in Malaysia

2013 ◽  
Vol 11 (2) ◽  
pp. 58-65 ◽  
Author(s):  
MAI Talukder ◽  
JM Panandam ◽  
Y Halimatun ◽  
I Idris
Keyword(s):  
Milk Yield ◽  
Total Solid ◽  
Milk Composition ◽  
Fat Content ◽  
Optimum Level ◽  
Early Lactation ◽  
Crossbred Cows ◽  
Lactation Stage ◽  
Quality Of Milk

Six groups of Sahiwal-Friesian crossbred cows, namely M50-1, M50-2, M50-3, M56, M63 and M75-1 were evaluated. In total 180 cows were used and milk collected was evaluated for composition and quality. The effect of genotypes was significant (P?0.05) only for titrable acidity (TA) and milk yield (MY). The M50-1 had the highest milk yield per day (8.73 ± 1.65 kg) but this was not significantly different from the yields of M50-3, M56 and M75-1 (7.06 ± 0.84, 7.06 ± 0.96, 7.70 ± 0.82 kg), respectively. Lactation stage had significant (P?0.05) effect on milk yield, fat content, solids-not fat (SNF) content, total solid (TS) content, moisture content and specific gravity (Sp. Gr). Fat content at early lactation was significantly (P?0.01) lower than at middle and late lactation (3.69 vs 4.27 and 4.50, respectively). SNF content for middle lactation was significantly lower (P?0.05) than that at early and late lactations. At late lactation, TS and moisture contents were significantly (P?0.05) higher than those at early lactation. The range of milk composition and quality such as fat (3.96 - 4.50%), SNF (9.02 - 9.40%), TS (13.01-13.81%), moisture (86.26 - 87.07%), Sp.Gr. (1.030- 1.031), pH (6.74 - 6.91), TA (0.13 - 0.15%), MBRT (6.50 -7.40 h) belonged to normal range. M50-1, M50-3, M56 and M75-1 had higher test day milk yield. The optimum level of Friesian inheritance in combination with Sahiwal for MY appeared to be 75%, 56% and 50% with selection for milk production. The composition and quality of milk from the Sahiwal - Friesian crossbred cows met the required standard. DOI: http://dx.doi.org/10.3329/agric.v11i2.17488 The Agriculturists 2013; 11(2) 58-65

Effect of toasting field beans and of grass-clover: Maize silage ratio on milk production, milk composition and sensory quality of milk

2010 ◽  
Vol 128 (1-3) ◽  
pp. 123-132 ◽  
Author(s):  
Lisbeth Mogensen ◽  
Jannie Steensig Vestergaard ◽  
Xavier Fretté ◽  
Peter Lund ◽  
Martin Riis Weisbjerg ◽  
...  
Keyword(s):  
Milk Production ◽  
Sensory Quality ◽  
Milk Composition ◽  
Maize Silage ◽  
Quality Of Milk ◽  
Field Beans

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 Quality Analysis of Milk in Kathmandu Valley

2018 ◽  
Vol 5 ◽  
pp. 7-10
Author(s):  
Astha Parajuli ◽  
Prasiddhi Rimal ◽  
Rujisha Maharjan ◽  
Richa Chaudhary ◽  
Shashi Bhusan Chaturwedi
Keyword(s):  
Milk Sample ◽  
Milk Fat ◽  
Raw Milk ◽  
Fat Content ◽  
Quality Analysis ◽  
Kathmandu Valley ◽  
Microbiological Analysis ◽  
Milk Samples ◽  
Quality Of Milk

Objectives: This study was carried out to evaluate physiochemical, adulteration and microbial quality of milk sold in Kathmandu Valley. Methods: The study was carried out in Microbiology Laboratory of DAV College. The total of 20 milk samples randomly collected from different places of the valley including 10 pasteurized milk sample and 10 were raw milk sample, were processed for Physiochemical and Microbiological analysis. Result: The laboratory analysis revealed that the pasteurized samples has less mesophilic count as well as coliform count than raw milk samples. About 55% milk samples showed neutralizer test positive and 10% of milk samples were found to be positive for sugar test. However, none of the samples were found to contain starch as an adulterant. The average fat content of milk samples of Kathmandu Valley was 3%. Fat percent was significantly different among different sources of sampling points. The highest milk fat content value was recorded at Pulchowk (3.7%). The average SNF of Kathmandu Valley was 7% in which the pasteurized sample had the highest average SNF (7.3%) and the raw milk had lowest average SNF (6.8%). Conclusion: The significant variation in the physiochemical properties and microbial properties of the milk samples showed that people should be conscious about the consumption of market milk.  

Milk productivity of cows in the period of increasing the milk yield when using the drug Multivit+Minerals

2021 ◽  
pp. 3-8
Author(s):  
N. M. Kostomakhin ◽  
L. P. Tabakova ◽  
I. E. Ivanova ◽  
O. V. Kovaleva
Keyword(s):  
Milk Yield ◽  
Milk Fat ◽  
Mineral Elements ◽  
Fat Content ◽  
The Body ◽  
Federal State ◽  
Milk Productivity ◽  
Prime Cost ◽  
Quality Of Milk

The lack of certain nutrients in the diets negatively affects the growth and development of young animals, which ultimately leads to a decrease in the productivity of animals, leads to unreasonably high expenditures of feed for the production of livestock products and to an increase in its prime-cost. The purpose of the research was to study the effect of the drug Multivit+Minerals on the milk productivity of cows during the period of increasing the milk yield. The research was carried out on the basis of the Federal State Unitary Enterprise Breeding Farm “Topolya” in the Tyumen region in the winter-stall period. Use of the drug Multivit+Minerals had a positive influence on the quantity and quality of milk. During the period of increasing the milk yield an average of 2,720 kg of milk with a fat content of 3,78 % and protein content of 3,19 % has been obtained from the cows of the experimental group. Enriching the body with vitamins and minerals has allowed increasing milk productivity by 196 kg or 7,8 % (P < 0,05), and improving the quality of milk in terms of fat content by 0,05 abs.% and protein by 0,11 abs.% (P < 0,05). The increase in fat and protein milk content led to the increase in the yield of milk fat by 8,66 kg and protein by 9,03 kg (P < 0,01), while reducing the prime-cost of milk production by 6,0 %. It has been recommended in order to provide animals with vitamins and mineral elements to use the drug Multivit+Minerals in a dose of 20 ml/head.

scholarly journals Quality of Milk for Cheese Production on Registered Agricultural Holdings in Vojvodina

2017 ◽  
Vol 66 (3-4) ◽  
pp. 32-37
Author(s):  
Anka Popović Vranješ ◽  
Saša Krstović ◽  
Anka Kasalica ◽  
Želјka Jurakić ◽  
Ljuba Štrbac ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Rural Development ◽  
Milk Fat ◽  
Microbiological Quality ◽  
Fat Content ◽  
Plate Count ◽  
Sheep Milk ◽  
Quality Of Milk ◽  
Cheese Production

Summary Currently, milk producers in Vojvodina on registered agricultural holdings (RAHs) have great experience and knowledge in managing their farms, including primary production, processing and sales. However, for a smaller number of manufacturers, there is still room for organizational and technological improvement of production. Nowadays, goat breeding is a very important part of sustainable production, rural development, and represents a very important part of rural development and employment of people. The course of goat breeding in our country is milk-meat, where milk is usually a priority. For the successful production of cheese, the quality of raw milk plays a critical role. It affects the quality of cheese in terms of a chemical composition, microbiological quality, the presence of chemical residues and organoleptic properties. Cheese is mostly made from cow, goat and sheep milk. The valuable components of milk are proteins and fats. These can also be defined as parameters of utilization, since they indicate how much cheese can be obtained from milk. On average, cow milk contains 3.64% fat, 3.22% protein, and 8.52% non-fat dry matter (NFDM). Higher differences in milk fat content (minimum 3.25%, maximum 4.36%) were found in milk from RAHs. Recently, the production of milk with higher fat content has become important, since in Serbian milk there is not enough milk fat, so some processors are obliged to import it in the form of butter and cream. In addition to the chemical composition, the microbiological quality of milk is important to maintain successful cheese production. Regarding our findings, the standard plate count (SPC) and the somatic cell count (SCC) in samples from most RAHs did not exceed the values specified in Regulation (EC) 853/2004. Moreover, goat and sheep milk was in agreement with the technological quality of milk for cheese production, in terms of chemical composition.

scholarly journals Quality of Mountain Sheep Milk Used for the Production of Traditional Cheeses

2020 ◽  
Vol 20 (1) ◽  
pp. 299-314 ◽  
Author(s):  
Aldona Kawęcka ◽  
Marta Pasternak ◽  
Danuta Słoniewska ◽  
Anna Miksza-Cybulska ◽  
Emilia Bagnicka
Keyword(s):  
Somatic Cell ◽  
Somatic Cells ◽  
Fat Content ◽  
Cell Content ◽  
Traditional System ◽  
Sheep Milk ◽  
Urea Content ◽  
Traditional Cheeses ◽  
Quality Of Milk

AbstractThe aim of the research was to assess the quality of milk from mountain sheep used for the production of traditional cheeses, taking into account the influence of the breed, the month of milking, and the content of somatic cells. Milk for the study was obtained from sheep of three mountain breeds: Podhale Zackel (PZ), Polish Mountain Sheep (PMS), and Coloured Mountain Sheep (CMS). The sheep were grazed in mountain pastures after lamb weaning, in the period from May to October in the traditional system. No influence of the breed on the examined parameters was found, except for urea content. Mountain sheep milk was characterized by a content of 19.68% solids, 8.48% fat, 6.63% protein, in which almost 76% was formed by casein (4.99%), and the average lactose content was 4.15%. Other milk parameters also did not differ between breeds: density was 1034.04 g/L, acidity 11.34°SH, and mean somatic cell content was 982.13∙103∙ml−1 (log10SCC = 5.68). The highest urea content was recorded in the milk of Coloured Mountain Sheep (280.69 mg/L) and the lowest urea content was recorded in the milk of Zackel sheep (200.97 mg/L). The month of milking influenced the content of most milk components, but no changes in SCC content during lactation were found. Significant correlations between fat content and other milk parameters were recorded. In the case of urea content, negative, statistically significant correlations with the majority of examined parameters were found.

Effect of frequency of milking on yield, composition and processing quality of milk

2002 ◽  
Vol 69 (3) ◽  
pp. 367-374 ◽  
Author(s):  
BERNADETTE O'BRIEN ◽  
GERARD RYAN ◽  
WILLIAM J. MEANEY ◽  
DAVID McDONAGH ◽  
ALAN KELLY
Keyword(s):  
Milk Yield ◽  
Milk Fat ◽  
Milk Composition ◽  
Plasmin Activity ◽  
Coagulation Time ◽  
Once Daily ◽  
Rennet Coagulation ◽  
Milking Frequency ◽  
Quality Of Milk

The objective was to determine the effect of once-daily milking (ODM) and omitting one evening milking each week (13TWM), in late lactation on milk production, composition and processability. Seventy-two cows were assigned to three treatments (ODM, 13TWM and twice-daily milking [TDM]) from 4 October to 12 December. Cows were on average 218 d into lactation at the start of the trial, and all cows were managed similarly throughout the trial. Milk yields and gross milk composition of cows on all treatments were measured, and milk samples for detailed compositional and processability analysis were collected from TDM and ODM treatments at two consecutive milkings and at one milking each week, respectively. Milk yield was significantly reduced (P<0.001) and milk fat and protein concentrations were increased (P<0·01) with ODM compared with TDM. Milk yield and fat and protein concentrations of milk from TDM and 13TWM herds were similar. Casein concentrations in ODM and TDM milks were similar, but ODM milk had a higher (P<0·05) whey protein content. Somatic cell count of ODM and TDM milks was similar. Rennet coagulation time (RCT) and curd firmness (A60) of milk were not affected by milking frequency. However, rate of curd aggregation (K20) of ODM milk was reduced (P<0·05) compared with that of TDM milk. Plasmin activity in ODM milk was numerically higher than in TDM milk, but the effect was not significant. ODM milk had higher NAGase activity than TDM milk (P<0·01). In conclusion, once daily milking reduced milk yield by 29% and did not adversely affect the processability of milk. Moreover, one evening milking per week could be eliminated without adverse effects on milk yield or composition.

scholarly journals Microbiological, chemical, physical, and proteolytic activities of raw milk after thermal processing

2018 ◽  
Vol 70 (5) ◽  
pp. 1625-1632 ◽  
Author(s):  
H.S. Milaneze ◽  
L.S. Silva ◽  
L.B.M. Kottwitz ◽  
M.A. Zambom ◽  
L.M. Fonseca ◽  
...  
Keyword(s):  
Life Quality ◽  
Raw Milk ◽  
Progressive Increase ◽  
Milk Composition ◽  
Production Chain ◽  
Psychrotrophic Bacteria ◽  
Milk Samples ◽  
Quality Of Milk ◽  
Staphylococcus Spp

ABSTRACT The aim was to evaluate the microbiological, chemical- physical, and shelf-life quality of milk samples after pasteurization (HTST) for 10 days or ultra-high temperature (UHT) treatment for 120 days. Raw milk counts of mesophilic aerobic microorganisms, Staphylococcus spp. and thermotolerant coliforms before HTST and UHT processing were 6.73 and 7.77; 2.84 and 4.30, and 4.68 and 4.37log10, respectively. Pseudomonas spp. were found in raw milk samples. No presence of any other microorganisms studied was detected and no microbial inhibitor was found. Processed samples met microbiological legal requirements. However, aerobic mesophilic counts for HTST pasteurized milk samples stored for 5 and 10 days increased to values comparable to those in raw milk. Composition chemical- physical of all samples were within legal limits. These results demonstrate that, although HTST and UHT processed milk comply with the microbiological standards required by Brazilian law, high microbial counts in raw milk are an issue, possibly due to failures in the early stages of the production chain. Increase in casein macropeptide (CMP), probably because of proteases psychrotrophic bacteria. It is concluded that the quality of raw milk directly influences the progressive increase of the CMP values.

scholarly journals Implanting Melatonin at Lambing Enhances Lamb Growth and Maintains High Fat Content in Milk

2021 ◽  
Author(s):  
José Alfonso Abecia ◽  
Silvia Luis ◽  
Francisco Canto
Keyword(s):  
Growth Rate ◽  
Average Daily Gain ◽  
Survival Rates ◽  
High Growth ◽  
Fat Content ◽  
High Growth Rate ◽  
High Survival ◽  
Melatonin Treatment ◽  
Quality Of Milk

Abstract Background: Recent studies have shown that melatonin implants administered during pregnancy reduced neonatal lamb mortality and produced high survival rates at weaning. This study was designed to quantify the effects of melatonin implantation of ewes and lambs immediately after lambing on the growth of lambs and the quality of milk throughout lactation.Results: In experiment 1, treatment with melatonin the lambs did not have a significant effect on liveweight (LW) (±S.E.M.) at weaning or average daily gain (ADG) until weaning. These results were similar in experiment 2, although lambs reared by melatonin-implanted ewes presented significantly (P<0.05) higher LW at weaning and ADG than did lambs from control ewes. The effect of melatonin implantation of the mothers was particularly evident in male lambs, so that male lambs reared by treated ewes presented significantly higher LW at week 2, 3, and 4 than did male lambs reared by control ewes. The fat content of milk was significantly (P<0.05) higher in implanted ewes than it was in control ewes at day 45 of lactation. Protein and lactose content of milk did not differ significantly between groups. In experiment 3, using artificially-reared lambs, melatonin treatment of the lambs at birth did not have a significant effect on LW at weaning, or ADG. Conclusions: Melatonin treatment of ewes at lambing induced a high growth rate of their lambs and increased the fat content of the milk; however, the direct treatment with melatonin of the lambs at birth did not have an effect in their growth rate.

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