Variation of freezing point of cow's milk free from extraneous water during lactation

2000 ◽  
Vol 25 ◽  
pp. 165-168
Author(s):  
B.A. Slaghuis ◽  
G.H. Klungel
Keyword(s):  
Milk Yield ◽  
Freezing Point ◽  
Bovine Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Freezing Points ◽  
Stage Of Lactation ◽  
Lactation Curve ◽  
One Year ◽  
Morning Milk

AbstractThe freezing point of bovine milk is known to vary between narrow limits. However, some variation is possible, because of the osmotic relationship between blood and milk. The extent of variation in freezing points of cow's milk was studied. For one year, freezing points were determined in individual milk samples from a high producing herd. Differences (P<0.05) were found between evening and morning milk yield and freezing points. A ‘lactation curve’ for freezing points was fitted and showed some similarity with milk yield curves. Stage of lactation explained part of the variation of freezing points of cow's milk.

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.

Effect of stage of lactation, stage of pregnancy, milk yield and herd management on seasonal variation in spontaneous lipolysis in bovine milk

1986 ◽  
Vol 53 (4) ◽  
pp. 529-538 ◽  
Author(s):  
Marie-Paule Chazal ◽  
Yves Chilliard
Keyword(s):  
Seasonal Variation ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Milk Yield ◽  
Bovine Milk ◽  
Physiological Factors ◽  
Stage Of Lactation ◽  
Lactation Stage ◽  
Bulk Tank ◽  
One Year

SummaryThe free fatty acid (FFA) levels after milking (initial FFA) and after 22 h storage at 4°C (FFA-22) were determined in milk from 57 cows every 2 weeks for one year. FFA levels which were higher in summer than in winter were explained by later stages of lactation occurring in summer. Initial FFA content increased regularly during lactation. FFA-22 content increased after 12 weeks, and further after 32 weeks of lactation. The first increase was due to stage of lactation. The second increase, which appeared in late lactation, was essentially due to the stage of pregnancy combined with the effect of milk yield. FFA-22 content increased in the second part of pregnancy, chiefly after 24 weeks. A low milk yield (≼ 5 kg) further increased lipolysis, but only after 16 weeks of pregnancy. The effect of stage of pregnancy may have been enhanced by management factors such as feeding conditions. In this investigation, the seasonal FFA variation in bulk tank milk could be explained entirely by physiological factors.

scholarly journals A2 Bovine Milk and Caprine Milk as a Means of Remedy for Milk Protein Allergy

Dairy ◽  
2021 ◽  
Vol 2 (2) ◽  
pp. 191-201
Author(s):  
Young W. Park ◽  
George F. W. Haenlein
Keyword(s):  
Milk Protein ◽  
Bovine Milk ◽  
Goat Milk ◽  
Food Sources ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Dairy Goat ◽  
Cow's Milk ◽  
Caprine Milk ◽  
Low Levels

A new type of cow’s milk, called A2 milk, has appeared in the dairy aisles of supermarkets in recent years. Cows’ milk generally contains two major types of beta-casein as A1 and A2 types, although there are 13 genetic variants of β-casein: A1, A2, A3, A4, B, C, D, E, F, H1, H2, I and G. Studies have shown that A1 β-casein may be harmful, and A2 β-casein is a safer choice for human health especially in infant nutrition and health. The A2 cow milk is reportedly easier to digest and better absorb than A1 or other types of milk. The structure of A2 cow’s milk protein is more comparable to human breast milk, as well as milk from goats, sheep and buffalo. Digestion of A1 type milk produces a peptide called β-casomorphin-7 (BCM-7), which is implicated with adverse gastrointestinal effects on milk consumption. In addition, bovine milk contains predominantly αs1-casein and low levels or even absent in αs2-casein, whereby caprine milk has been recommended as an ideal substitute for patients suffering from allergies against cow milk protein or other food sources. Since goat milk contains relatively low levels of αs1-casein or negligible its content, and αs2-casein levels are high in the milk of most dairy goat breeds, it is logical to assume that children with a high milk sensitivity to αs1-casein should tolerate goat milk well. Cow milk protein allergy (CMPA) is considered a common milk digestive and metabolic disorder or allergic disease with various levels of prevalence from 2.5% in children during the first 3 years of life to 12–30% in infants less than 3 months old, and it can go up to even as high as 20% in some countries. CMPA is an IgE-mediated allergy where the body starts to produce IgE antibodies against certain protein (allergens) such as A1 milk and αs1-casein in bovine milk. Studies have shown that ingestion of β-casein A1 milk can cause ischemic heart disease, type-1 diabetes, arteriosclerosis, sudden infant death syndrome, autism, schizophrenia, etc. The knowledge of bovine A2 milk and caprine αs2-casein has been utilized to rescue CMPA patients and other potential disease problems. This knowledge has been genetically applied to milk production in cows or goats or even whole herds of the two species. This practice has happened in California and Ohio, as well as in New Zealand, where this A2 cow milk has been now advanced commercially. In the USA, there have been even promotions of bulls, whose daughters have been tested homozygous for the A2 β-casein protein.

536. The physical properties of cow's milk as influenced by stage of lactation: The Size Distribution of Butterfat Globules

1954 ◽  
Vol 21 (1) ◽  
pp. 50-54 ◽  
Author(s):  
W. G. Whittlestone
Keyword(s):  
Physical Properties ◽  
Distribution Pattern ◽  
Size Distribution ◽  
Cow’S Milk ◽  
Sampling Device ◽  
Cow's Milk ◽  
Stage Of Lactation ◽  
Globule Size ◽  
Fat Globule ◽  
Milking Machine

An examination of the fat-globule size distribution pattern has been made throughout the lactation for one quarter of one cow, samples being taken at different stages in the milking process using a normal milking machine with sampling device attached.

The effects of breed and other factors on the composition and freezing point of cow’s milk in Poland

2011 ◽  
Vol 64 (3) ◽  
pp. 336-342 ◽  
Author(s):  
MONIKA KĘDZIERSKA-MATYSEK ◽  
ZYGMUNT LITWIŃCZUK ◽  
MARIUSZ FLOREK ◽  
JOANNA BARŁOWSKA
Keyword(s):  
Freezing Point ◽  
Cow’S Milk ◽  
Cow's Milk

Parition of riboflavin in cow's milk

1959 ◽  
Vol 26 (3) ◽  
pp. 277-280 ◽  
Author(s):  
V. V. Modi ◽  
E. C. Owen ◽  
R. A. Darroch
Keyword(s):  
Heart Rate ◽  
Milk Yield ◽  
Technical Assistance ◽  
Cow’S Milk ◽  
Marked Contrast ◽  
Cow's Milk ◽  
Initial Values ◽  
Slow Decline ◽  
Rate Of Decline

1. The partition of riboflavin between the free and the protein-bound forms was measured in the milk of six Ayrshire cows, three of which were treated with l-thyroxine.2. As lactation progressed there was a slow decline in the total riboflavin content of the milk for which the initial values were 0·86 to 1·09 µg./ml. milk. The rate of decline ranged from 0·01 to 0·003 µg./ml. milk per day.3. Thyroxine had its expected effects in stimulating milk yield and heart rate, and in preventing the rise of phosphatase in the milk as lactation progressed, but it did not affect either the concentration or the partition of riboflavin.4. Reasons are advanced for the marked contrast between the effect of thyroxine in increasing the phosphorylation of thiamine and the absence of any such effect on riboflavin.We thank Miss S. McLauchlan and Miss M. Lightbody for technical assistance, and Glaxo Laboratories Ltd., Greenford, Middlesex, for a gift of L-thyroxine.

Genomic selection in relation to bovine milk composition and processability

2011 ◽  
Vol 79 (1) ◽  
pp. 53-59 ◽  
Author(s):  
Maria Glantz ◽  
Helena Lindmark Månsson ◽  
Marie Paulsson ◽  
Hans Stålhammar
Keyword(s):  
Genomic Selection ◽  
Milk Yield ◽  
New Technology ◽  
Bovine Milk ◽  
Milk Composition ◽  
Milk Traits ◽  
New Approach ◽  
Selection Decisions ◽  
Morning Milk ◽  
Linear Correlations

Genomic selection is a new technology in which selection decisions are based on direct genomic values (DGVs) or genomic enhanced breeding values (GEBVs). The objective of this study was to evaluate the relations between DGVs and several milk traits important for both the nutritional value and processability of milk. This is a new approach and can be used to increase the knowledge on how genomic selection can be used in practice. Morning milk samples from Swedish Holstein cows were analyzed for milk composition and technological properties. DGVs were received for each cow for milk, protein and fat yield, milk index, udder health, Nordic total merit and a quota was calculated between fat and milk yield as well as protein and milk yield. The results show that linear correlations exist (P<0·10) between the studied DGVs and contents and yields of parameters in the protein (P=0·002–0·097), fat (P=0·024–0·055) and mineral profiles (P=0·001–0·099) as well as for cheese characteristics (P=0·004–0·065), thus making it possible to obtain detailed information on milk traits that are not registered in the milk recording scheme. Hence, genomic selection will be an efficient tool for breeding and dairy industry to select cows early in life for targeted milk production.

RELATIONSHIPS BETWEEN WEATHER FACTORS, SOURCE OF SAMPLE, COMPOSITION OF MILK, AND FREEZING POINT DEPRESSION

1971 ◽  
Vol 34 (3) ◽  
pp. 140-141 ◽  
Author(s):  
B. J. Demott
Keyword(s):  
Freezing Point ◽  
Chloride Concentration ◽  
Cow’S Milk ◽  
Atmospheric Conditions ◽  
Freezing Point Depression ◽  
Weather Factors ◽  
Cow's Milk ◽  
Sample Composition ◽  
Lower Chloride ◽  
Herd Milk

Changes in composition of milks from individual cows did not always respond to differences in atmospheric conditions to the same extent as did herd milk. Milk from individual cows tended to have a lower chloride concentration because of conditions related to wet bulb temperature than did herd milk. Caution should be used in translating results from individual cow's milk to herd milk.

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