scholarly journals The effect of heat treatment on the nutritive value of milk for the young calf

1969 ◽  
Vol 23 (4) ◽  
pp. 763-782 ◽  
Author(s):  
H. Tagari ◽  
J. H. B. Roy
Keyword(s):  
Heat Treatment ◽  
Nutritive Value ◽  
Milk Powder ◽  
Skim Milk ◽  
Sampling Period ◽  
Skim Milk Powder ◽  
Protein Nitrogen ◽  
High Ph ◽  
N Concentration

1. Four Ayrshire bull calves between 8 and 34 days of age and fitted with duodenal and ileal re-entrant cannulas were used to study the effect of heat treatment of the milk they received on the pH and nitrogen composition of the pyloric outflow and ileal contents.2. Milk A contained a spray-dried skim-milk powder pre-heated during the drying process at 74° for 30 min and milk B a similar powder pre-heated at 77° for 15 sec. In milk A about 50% of the non-casein protein N had been denatured.3. Milk B resulted in a lower pH than milk A in the pyloric outflow throughout the sampling period of 6.5 h after feeding. It resulted also in an increased volume of outflow during the 1st h after feeding, a reduced output of undigested protein, an increased output of non-protein nitrogen (NPN) and a different pattern of flow of NPN during the first 4 h after feeding.4. These differences between milk A and milk B were associated largely with different clotting characteristics, which were demonstrated in vitro at two levels of addition of rennet with or without the addition of calcium. The buffering capacity of the two milks was similar.5. Variation between calves in their response to these two milks was attributed to the age of the calves and to differences in inherent clotting or proteolytic activity.6. In the ileal outflow, bacterial activity, as measured by dehydrogenase activity, was positively related to N concentration, but the N concentration when milk A was given did not appear to differ from that when milk B was given.7. One calf had diarrhoea when given milk A at a young age. This was associated with an increased pyloric outflow, an increased outflow of undigested protein but little difference in the rate of proteolysis, and a high pH. In the ileal outflow the volume and amount of N was much increased although the N concentration was reduced.8. It is concluded that the detrimental effect of milk A, found in earlier experiments, was largely associated with high pH and poor digestibility of protein in the abomasum, conditions which allow multiplication of coliform organisms in the intestine.

QUALITY OF PROTEIN IN MILK REPLACERS FOR YOUNG CALVES. I. FACTORS AFFECTING IN VITRO CURD FORMATION BY RENNET (CHYMOSIN, RENNIN) FROM RECONSTITUTED SKIM MILK POWDER

1976 ◽  
Vol 56 (2) ◽  
pp. 317-325 ◽  
Author(s):  
D. B. EMMONS ◽  
E. E. LISTER
Keyword(s):  
Heat Treatment ◽  
Milk Powder ◽  
Skim Milk ◽  
High Heat ◽  
Skim Milk Powder ◽  
Factors Affecting ◽  
Fresh Milk ◽  
Milk Solids ◽  
Milk Replacers

Fresh milk coagulates with chymosin (rennin) in the calf stomach to form relatively strong curds. With respect to calf milk replacers it is of interest to study factors affecting curd formation of reconstituted skim milk powder by this enzyme. Curd firmness was increased by lower pH of the skim milk over a range of 5.6–6.6, higher concentration of skim milk solids over a range of 5–20%, higher concentrations of chymosin, lower temperatures of heat treatment of skim milk prior to spray drying, and higher temperature of coagulation, 37 vs. 30 C. Reconstitution of powder in water above 56 C for 2 min remarkedly reduced the firmness of the curd. The following coagulation conditions were selected for comparison of powders and milk replacers: addition of 1 ml of a 1:50 dilution of standard strength commercial rennet to 100 ml of milk previously adjusted to pH 6.1, 10% of nonfat solids in the aqueous nonfat phase, temperature of 37 C, and measurements of firmness 30 min after adding rennet. Commercially produced skim milk powders designated high-heat, medium-heat and roller products yielded soft curds. Commercial low-heat powders yielded strong curds. All coagulated in less than 4 min at pH 6.1, the time being relatively independent of heat treatment.

scholarly journals ANALYSIS OF MILK QUALITY, ADULTERATION AND MASTISIS IN FOUR DIFFERENT MILK SAMPLES

2016 ◽  
Vol 3 (1) ◽  
pp. 67-69
Author(s):  
Sudhasaravanan R ◽  
Binukumari S
Keyword(s):  
Nutritive Value ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Milk Quality ◽  
Milk Samples ◽  
Appearance Quality ◽  
Health Related ◽  
Yellowish White ◽  
Better Than

The present study is aimed to analyze the milk quality, adulteration and mastitis infection in milk Samples available in market. Four different milk samples were analyzed for physical appearance, quality, adulterants and mastitis infection. 90% milk samples were white in color and 10 % were yellowish white. pH ranged between 6.5 – 6.9. Analysis of milk quality showed that Arokya milk appears to be better than the other three milk samples. Out of 4 milk samples analyzed for adulteration, adulterants found were glucose (80%), skim milk powder (58%), salt (51%) and urea (35%) while found negative for formalin, salicylic acid, boric acid, starch, soap and ammonium sulphate. All the samples were free from mastitis infection. The adulterants decrease the nutritive value of milk and may also cause serious human health related problems.

Concurrent studies of the flow of digesta in the duodenum and of exocrine pancreatic secretion of calves

1974 ◽  
Vol 31 (1) ◽  
pp. 13-26 ◽  
Author(s):  
J. H. Ternouth ◽  
J. H. B. Roy ◽  
R. C. Siddons
Keyword(s):  
Enzyme Activity ◽  
Pancreatic Secretion ◽  
Pancreatic Enzyme ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Protein Nitrogen ◽  
Postprandial Period ◽  
Pancreatic Protease ◽  
Protease Secretion

1. The duodenal flow of digesta and the concurrent pancreatic secretion were compared when six Ayrshire calves, with duodenal re-entrant and pancreatic sac cannulas, were fed on three reconstituted milks. The diets were: reconstituted, ‘mildly’ preheated, spray-dried skim-milk powder (SK); the same skim milk containing 20 g fat/l (SKF); and reconstituted, ‘severely’ preheated skim-milk powder containing 20 g fat/l (HSKF). The calves were fed ad lib. from teats twice daily from 9 to 21 d of age, each diet being offered for 4 d. Collections of duodenal digesta and pancreatic secretions were made for 12 h after the fourth and eighth meals on each diet.2. The calves tended to have the highest liquid intakes when diet SK was given. After adjustment for differences in intake, diet SK resulted in the appearance of more hydrogen, chloride and potassium ions but less undigested protein nitrogen in the duodenal digesta than with either diet SKF or HSKF.3. Compared with diets SK and SKF, the whey fluids from diet HSKF took significantly longer to leave the abomasum, less H+ passed through the duodenum during the first 6 h after feeding and less Cl− during the whole postprandial period. More undigested protein N and fat from diet HSKF passed through the duodenum during the first 6 h after feeding, although this difference was significant only for protein N during the 1st hour after feeding.4. Over the 12 h postprandial period, the duodenal digesta contained almost exactly the same quantities of polyethylene glycol (PEG), N and fat as those in the meal. The total volume of digesta was 2.25 l greater than the quantity of milk ingested. When the hourly duodenal flows of PEG and fluid were expressed as the square root of the hourly quantities recovered, the pattern of abomasal emptying was rectilinear. The flows of N and fat were curvilinear, when expressed on the same basis.5. The concentration of ‘sodium-free’chloride in the duodenal digesta, in excess of that ingested in the milk, was used as an indicator of the quantity of acid secreted by the abomasum. The relative quantity of acid secreted was greatest with diet SK and least with diet HSKF.6. The pancreatic secretion of fluid was highest during the period 5–9 h after feeding but the secretion of enzyme activity was highest during the first 2 h after feeding.7. Considerable variability in the secretion of enzyme activity was observed and the rate of secretion did not appear to be related to any component of the duodenal digesta.8. Diet SKF was associated with a greater volume of pancreatic secretion and more pancreatic protease secretion than either diet SK or HSKF, but most amylase activity was secreted when diet HSKF was given. Evidence is presented which suggests that pancreatic enzyme activity adaptation occurred when diet HSKF was offered in succession to diet SK or SKF. The secretion of trypsin activity did not differ between diets.

QUALITY OF PROTEIN IN MILK REPLACERS FOR YOUNG CALVES. III. RENNET COAGULATION AND UNDENATURED WHEY PROTEIN NITROGEN CONTENT OF SKIM MILK POWDERS AND COMMERCIAL MILK REPLACERS

1976 ◽  
Vol 56 (2) ◽  
pp. 335-338
Author(s):  
D. B. EMMONS ◽  
E. E. LISTER ◽  
D. L. CAMPBELL
Keyword(s):  
Whey Protein ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Plant Proteins ◽  
Protein Nitrogen ◽  
Rennet Coagulation ◽  
Powder Samples ◽  
Milk Replacers

Reconstituted commercial skim milk powder samples which produced a firm (> 30 g) rennet curd had high levels (> 4 mg N/g) of undenatured whey protein nitrogen (WPN) as measured by the modified Harland–Ashworth test. However, similar samples which also had high levels of WPN (> 6 mg N/g) had low curd firmness or failed to coagulate. Of 24 commercial samples of milk replacers, 2 formed a soft curd; the rest did not coagulate. Five had high levels of WPN (> 6 mg N/g); one sample contained 17.8 mg N/g, well above normal levels of skim milk powder. Plant proteins may have caused high WPN values and interfered with the Harland–Ashworth test. It was concluded that WPN is neither an acceptable index of rennet coagulability of milk replacers, nor a reliable index for selecting commercially produced skim milk powders with good rennet coagulability.

REDUCTION OF β-CONGLYCININ ANTIGENICITY AND RATE OF ACID-PEPSIN PROTEOLYSIS OF PROTEINS IN EXTRUDED OR RUMEN FLUID-TREATED SOYBEAN MEAL

1989 ◽  
Vol 69 (3) ◽  
pp. 727-734 ◽  
Author(s):  
P. S. MIR ◽  
J. H. BURTON ◽  
B. N. WILKIE ◽  
F. R. VAN DE VOORT
Keyword(s):  
Soybean Meal ◽  
Rumen Fluid ◽  
Milk Powder ◽  
Skim Milk ◽  
In Vitro Digestion ◽  
Skim Milk Powder ◽  
Negative Control ◽  
Fermented Soybean Meal ◽  
Milk Replacers

The effect of processing commercial soybean meal (HSBM) by either extrusion (ExSBM) or fermentation with microbes in rumen fluid (FSBM) on rate of protein hydrolysis and the activity of the antigen β-conglycinin was evaluated. Ethanol-extracted soybean meal (EtSBM) and skim milk powder (SMP) were included as positive controls while HSBM was the negative control, with regard to antigen content. The rates of proteolysis were determined by acid pepsin hydrolysis and the activity of β-conglycinin in the soluble fraction of the digestion mixtures at 0, 2, 4, 6 and 8 h of in vitro proteolysis was determined by radial immunodiffusion in agar gel containing antibody specific for the antigen. Susceptibility of FSBM and ExSBM to proteolysis by pepsin was greater than that of EtSBM. β-Conglycinin content was greatest in HSBM (1.0 ± 0.2 g dL−1) and only 0.3 ± 0.03 g dL−1 in ExSBM at the beginning of in vitro digestion. The antigen was not detected in either FSBM or EtSBM, therefore these products could be used in milk replacers for calves. Key words: In vitro pepsin proteolysis, extruded soybean meal, fermented soybean meal, antigen, β-conglycinin

scholarly journals Nutritive value of full-fat rapeseeds for growing pigs

1980 ◽  
Vol 52 (1) ◽  
pp. 1-6
Author(s):  
Maija-Liisa Salo
Keyword(s):  
Nutritive Value ◽  
Brassica Campestris ◽  
Control Diet ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Growing Pigs ◽  
Feed Conversion ◽  
Weaned Piglets ◽  
Low Erucic Acid

The digestibility and nutritive value of full-fat, ground rapeseeds of two low-erucic acid, low-glucosinolate varieties, Candle (Brassica campestris) and Regent (B. napus), were determined for three pigs, weighing about 40 kg each. The ME values were 18.72 and 20.26 MJ ME/kg DM, the NE values 1,58 and 1.70 FU/kg DM (FU = 0.7 kg starch) and the DCP values 155 and 201 g DCP/kg DM, respectively, for the two varieties. Nitrogen balances in the same trials were 21.0 and 22.0 g N/d. Twenty-eight freshly weaned piglets averaging 11 kg in weight were fed during four weeks 1) a control diet containing barley and skim milk powder, or 2) the control diet with 10% finely ground Candle seeds incorporated. The calculated energy and DCP values of the diets were alike. The growth rates of both groups were equal, as were the palatabilities of the diets. The feed conversion figures were 2.0 and 2.1 FU/kg liveweight gain, respectively. Accordingly, the energy value of Candle seeds was a little poorer for piglets than for the older growing pigs.

Dry heat treatment of skim milk powder greatly improves the heat stability of recombined evaporated milk emulsions

2021 ◽  
Vol 112 ◽  
pp. 106342
Author(s):  
Jianfeng Wu ◽  
Simin Chen ◽  
Ali Sedaghat Doost ◽  
Qurrotul A’yun ◽  
Paul Van der Meeren
Keyword(s):  
Heat Treatment ◽  
Milk Powder ◽  
Skim Milk ◽  
Heat Stability ◽  
Skim Milk Powder ◽  
Dry Heat ◽  
Dry Heat Treatment

scholarly journals Mass spectrometry data of in vitro and in vivo pig digestion of skim milk powder

Data in Brief ◽  
2018 ◽  
Vol 21 ◽  
pp. 911-917 ◽  
Author(s):  
Lotti Egger ◽  
Patrick Schlegel ◽  
Christian Baumann ◽  
Helena Stoffers ◽  
Dominik Guggisberg ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Mass Spectrometry Data

SOME IN VITRO OBSERVATIONS ON FACTORS AFFECTING RENNET (CHYMOSIN) CLOTTING OF CALF MILK REPLACERS

1981 ◽  
Vol 61 (2) ◽  
pp. 393-401 ◽  
Author(s):  
K. J. JENKINS ◽  
J. R. LESSARD ◽  
D. B. EMMONS
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Total Solid ◽  
Skim Milk Powder ◽  
Factors Affecting ◽  
Total Solids ◽  
Rennet Coagulation ◽  
High Concentrations ◽  
Milk Replacers

The formation of a firm rennet (chymosin) curd in the abomasum appears to have a useful physiological function in the newborn calf. The results of in vitro experiments with calf milk replacers conducted to study the effect of various factors on rennet clot formation demonstrated that low-pressure (L) dispersion of lipid into skim milk powder replacers resulted in markedly higher (P < 0.05) curd firmness values with rennet than homogenization (H) at all total solid (10, 15 and 20%) and lipid (10, 20, 30 and 40% TS) levels tested. At higher total solids levels, curd firmness, clot weight and percentage of replacer lipid in clot were significantly (P < 0.05) increased. The L dispersion method also promoted rennet coagulation and firmer curds than H when skim was partially replaced by mixtures offish protein-whey or Promine D-whey. The results indicate that reconstitution of milk replacers at high total solids levels (e.g., 20%), in conjunction with L dispersion of lipid, would be beneficial for promoting rennet coagulation, curd firmness and high concentrations of protein and lipid in the clot.

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