scholarly journals Chosen biotic factors influencing raw cow milk freezing point

2011 ◽  
Vol 59 (5) ◽  
pp. 65-82
Author(s):  
Oto Hanuš ◽  
Yunhai Zhang ◽  
Marek Bjelka ◽  
Josef Kučera ◽  
Petr Roubal ◽  
...  
Keyword(s):  
Freezing Point ◽  
Physical Property ◽  
Milk Composition ◽  
Cow Milk ◽  
Dairy Herds ◽  
Water Addition ◽  
Protein Ratio ◽  
Physiological Factors ◽  
Milk Urea ◽  
Dairy Cow Nutrition

The milk freezing point depression (FPD) is important physical property. FPD is influenced by milk composition especially by components with osmotic pressure activity and by other physiological factors. There is possible to indicate a foreign (extraneous) water addition into milk by FPD. This is necessary to have a good estimated legislative FPD discrimination limit (FPD–L) for purpose of milk quality control. This paper was aimed at obtaining information to improve such estimation. Impacts factors as season variations, estimated state of dairy cow nutrition and some milk components and properties on milk FPD and their relations to FPD were quantified (n 11 540 – 72 607 bulk raw cow milk samples). The highest FPD was in Spring (−0.52097 ± 0.004877 °C), the lowest in Autumn (−0.52516 ± 0.005725 °C; P < 0.001). Correlation between FPD and lactose was 0.35 (P < 0.001). 12% and 5.4% of FPD variability is explainable by lactose and casein variability. Relationship between FPD and urea (U) was 0.26 (P < 0.001) in March. The worst FPD was in group with presupposed (according to milk urea and protein combination) nitrogen matter (NM) and energy (E) insufficiency (−0.51855 ± 0.007288 °C). The best FPD was in group with presupposed NM and E surplus in feeding ration (−0.52536 ± 0.004785 °C; P < 0.001). The FPD was worse in suspicion on E deficiency (on the basis of fat/crude protein ratio) as compared to presumption for balanced E nourishment of dairy herds (−0.52105 ± 0.006436 °C > −0.52244 ± 0.005367 °C; P < 0.001). Results can improve the estimation of objective FPD–L.

scholarly journals Relationship between Temperament and Stage of Lactation, Productivity and Milk Composition of Dairy Cows

Animals ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 1840
Author(s):  
Ramūnas Antanaitis ◽  
Vida Juozaitienė ◽  
Vesta Jonike ◽  
Vytenis Čukauskas ◽  
Danguolė Urbšienė ◽  
...  
Keyword(s):  
Milk Fat ◽  
Genetic Correlations ◽  
Subclinical Mastitis ◽  
Milk Composition ◽  
Cow Milk ◽  
Phenotypic Correlation ◽  
Protein Ratio ◽  
Stage Of Lactation ◽  
Milk Urea ◽  
Milk Performance

The aim of this study was to assess the relationship between temperament and milk performance in cows at different stages of lactation, describing their productivity, metabolic status and resistance to mastitis. This study showed that with increasing lactation, cows’ temperament indicators decreased (p < 0.001) and they became calmer. The highest temperament score on a five-point scale was found in cows between 45 and 100 days of lactation. In the group of pregnant cows, we found more cows (p = 0.005) with a temperament score of 1–2 compared with non-pregnant cows A normal temperament was usually detected in cows with lactose levels in milk of 4.60% or more and when the somatic cell count (SCC) values in cow milk were <100,000/mL and 100,000–200,000/mL, with a milk fat-to-protein ratio of 1.2. A larger number of more sensitive and highly aggressive cows was detected at a low milk urea level. In contrast to a positive phenotypic correlation (p < 0.05), this study showed a negative genetic correlation between the temperament of cows and milk yield (p < 0.001). Positive genetic correlations between temperament scores and milk somatic cells (p < 0.001) and milk fat-to-protein ratio (p < 0.05) were found to indicate a lower genetic predisposition in cows with a calmer temperament to subclinical mastitis and ketosis. On the other hand, the heritability of temperament (h2 = 0.044–0.100) showed that only a small part of the phenotypic changes in this indicator is associated with genetic factors.

scholarly journals The effects of sample fat value manipulation on raw cow milk composition and indicators

2011 ◽  
Vol 59 (1) ◽  
pp. 101-112 ◽  
Author(s):  
Oto Hanuš ◽  
Marcela Vyletělová ◽  
Martin Tomáška ◽  
Eva Samková ◽  
Václava Genčurová ◽  
...  
Keyword(s):  
Somatic Cell Count ◽  
Crude Protein ◽  
Freezing Point ◽  
Milk Composition ◽  
Cow Milk ◽  
Freezing Point Depression ◽  
Sampling Errors ◽  
Milk Samples ◽  
Actual Acidity ◽  
The Impact

Values of milk indicators (MIs) can be influenced by sampling errors and milk manipulation. This paper estimated the freezing point depression (FPD) and other MIs drifts which can cause fat movement. That is important for: – preparation of reference milk samples (MSs) for proficiency testing and instrument calibrations; – estimation of the impact of milk treatment as centrifugation in dairy plants on FPD. Five MSs (A = original milk; milk with modified fat (F) content; B = less F, C = low F, D = more F, E = high F) were created (gravitation F separation at 4 °C for 12 hours) with the same milk matrix 12× per year. F averages increased by 4.80% (122.1%) from 1.68 to 6.48% due to manipulation. It increased variability of MIs especially for SNF (solids non fat), L (lactose) and CP (crude protein). SCC (somatic cell count) averages increased by 803 (196.8%) from 9 to 812 thousand.ml−1. Correlation (r) F × SCC was 0.85 (P < 0.001). SNF, L and CP averages decreased by 0.47% (5.3%), 0.31% (6.3%) and 0.17% (5.0%). Correlations were −0.78, −0.75 and −0.64 (P < 0.001). Urea decreased along with F increase by 1.05 mg.100ml−1 (2.9%) but with r −0.13 (P > 0.05). Acetone increased by 1.37 mg.l−1 (47.6%) with r 0.21 (P > 0.05). Electrical conductivity decreased by 0.23 mS.cm−1 (6.0%) with r −0.15 (P > 0.05). Alcohol stability was reduced by 0.14 ml (23.3%) with r −0.15 (P > 0.05). FPD, titration and actual acidity were not influenced.

scholarly journals Effect of the kappa-casein gene polymorphism, breed and seasonality on physicochemical characteristics, composition and stability of bovine milk

2009 ◽  
Vol 38 (12) ◽  
pp. 2447-2454 ◽  
Author(s):  
Bruno Garcia Botaro ◽  
Ygor Vinícius Real de Lima ◽  
Cristina Simões Cortinhas ◽  
Luís Felipe Prada e Silva ◽  
Francisco Palma Rennó ◽  
...  
Keyword(s):  
Rainy Season ◽  
Milk Fat ◽  
Bovine Milk ◽  
Physicochemical Characteristics ◽  
Dry Season ◽  
Dairy Herds ◽  
Protein Ratio ◽  
Blood Samples ◽  
Milk Urea ◽  
True Protein

The objective of this study was to evaluate the effect of genetic polymorphism of kappa-casein, breed and seasonality on the physicochemical characteristics, composition and stability of milk in commercial dairy herds. A total of 879 milk and blood samples were collected from 603 Holstein and 276 Girolando cows, obtained during rainy and dry seasons. Milk samples were analyzed to determine the physicochemical characteristics, composition and ethanol stability, while blood samples were subjected to polymerase chain reaction to identify the kappa-casein genotype. The frequencies of genotypes AA, AB and BB of k-casein were respectively, 66.83, 31.84 and 1.33% for Holstein, and 71.38, 27.90 and 0.72% for the Girolando cows, respectively. The A allele was more frequent than the B allele, both for Holstein (0.827 and 0.173) and Girolando cows (0.853 and 0.147), respectively. Cows of AB and BB genotypes showed a higher milk fat content compared to the AA genotype. There was an interaction between breed and seasonality on the concentration of milk urea with higher values for Holstein and Girolando cows in the rainy and dry season, respectively. The levels of lactose, total solids, crude protein, true protein, casein and the casein:true protein ratio were higher during the dry season, while during the rainy season, the somatic cell count and milk urea concentration were higher. There was no association between milk stability and k-casein genotypes, but Holstein cows showed higher milk stability than Girolando cows, and milk was more stable during the rainy season than during the dry season.

Evaluation of Cow Factors and Milk Composition on Freezing Point Depression of Cow Milk

2016 ◽  
Vol 6 (5) ◽  
pp. 61 ◽  
Author(s):  
PGND Senevirathne ◽  
ULP Mangalika ◽  
AMJB Adikari ◽  
WAD Nayananjalie
Keyword(s):  
Freezing Point ◽  
Milk Composition ◽  
Cow Milk ◽  
Freezing Point Depression

scholarly journals Physicochemical and sensory characteristics of milk from cows in different lactation stages and calving orders

2016 ◽  
Vol 37 (4) ◽  
pp. 1963
Author(s):  
Mayara Leilane de Jesus Barreto ◽  
Adriano Henrique do Nascimento Rangel ◽  
Maria Helena Constantino Spyrides ◽  
Gelson Santos Difante ◽  
Dorgival Morais de Lima Júnior
Keyword(s):  
Body Condition Score ◽  
Milk Composition ◽  
Sensory Characteristics ◽  
Protein Ratio ◽  
Physicochemical Composition ◽  
Lactating Dairy Cows ◽  
Lactation Stage ◽  
Sensory Attribute ◽  
Condition Score ◽  
Milk Urea

Knowledge of the variation in milk composition is essential for determining milk quality, which is defined by several organoleptic properties. This study evaluated the effect of lactation stage and calving order on the physicochemical composition and sensory characteristics of milk from primiparous and multiparous lactating dairy cows. Milk samples were collected monthly from December 2011 to May 2012. Data were analyzed using ANOVA followed by Tukey’s test (p &lt; 0.05). Milk production (PROD), somatic cell count (SCC), and milk urea nitrogen (MUN) were significantly higher in multiparous cows, whereas the casein to total protein ratio (C/TP) was significantly higher in primiparous cows. All milk components except for non-fat dry solids (NDE) were significantly affected by lactation stage. Body condition score (BCS) was not affected by calving order or lactation stage. Color was the only sensory attribute affected by calving order. In conclusion, the physicochemical properties and sensory attributes of milk were affected by calving order and lactation stage.

scholarly journals Selected abiotic factors that influence raw cow milk freezing point depression

2012 ◽  
Vol 81 (1) ◽  
pp. 49-55 ◽  
Author(s):  
Oto Hanuš ◽  
Kristýna Hanušová ◽  
Marcela Vyletělová ◽  
Tomáš Kopec ◽  
Libor Janů ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Freezing Point ◽  
Abiotic Factors ◽  
Cattle Breed ◽  
Estimation Procedure ◽  
Cow Milk ◽  
Freezing Point Depression ◽  
Water Addition ◽  
Water Steam ◽  
The Right

Freezing point depression (FPD) is an important property of milk that is influenced primarily by milk components connected to osmotic pressure. Under certain conditions it is possible to detect the addition of water to milk. It is necessary to have the right FPD limit in legislation for milk quality control. The aim of this study was to improve the estimation procedure of this limit. Apart from factors related to dairy cow nutrition, cattle breed and milk yield, it is important to take into account CO2 (6%), water steam evaporation and pasteurization under technological conditions. Bulk milk samples (1, 30, 6, 6, 10, 1 according to experiment) from Holstein and Czech Fleckvieh breed (1:1) were used in the experiments and technologically treated. The effects of water addition (water saturated and unsaturated by CO2), carbon dioxide evaporation and pasteurization (80 °C for 22 min) were quantified. Pasteurization aggravation of FPD was -0.00394 ± 0.00171 ºC (P < 0.001). Aggravation due to carbon dioxide evaporation could be -0.00383 ± 0.00095 ºC (P < 0.001) depending on practice. Increase in FPD is recorded after milking during technological procedures of milk storage, mixing, pumping, transport shaking and warming. During FPD shift, the acuteness of FPD data sets increases. This fact should be considered in the process of deriving standard raw cow milk FPD limits. Similar experimental analysis of milk FPD technological shifts has not been performed in this way until now.

scholarly journals Effect of beta-lactoglobulin polymorphism and seasonality on bovine milk composition

2008 ◽  
Vol 75 (2) ◽  
pp. 176-181 ◽  
Author(s):  
Bruno G Botaro ◽  
Ygor V R Lima ◽  
Adriana A Aquino ◽  
Raquel H R Fernandes ◽  
José F Garcia ◽  
...  
Keyword(s):  
Bovine Milk ◽  
Milk Composition ◽  
Composition Analysis ◽  
Protein Ratio ◽  
Cell Counts ◽  
Milk Urea ◽  
Dry Seasons ◽  
True Protein ◽  
Beta Lactoglobulin ◽  
Β Lactoglobulin

The objective was to evaluate the effect of β-lactoglobulin (β-lg) polymorphism and seasonality on milk composition (fat, lactose, total solids, milk urea nitrogen, total protein, true protein, casein and somatic cell counts) of Holstein and Girolando cows. Milk and blood samples from 278 Holsteins cows and 156 Girolando cows were taken during two dry seasons and two rainy seasons, for milk composition analysis and to determine β-lg genotypes, respectively. BB genotype was the most frequent for both breeds, followed by AA genotype for Holstein (BB>AA>AB) and by AB for Girolando cows (BB>AB>AA). No differences were found in milk compositional characteristics among genetic variants of β-lg (AA, AB and BB) either between Holstein or Girolando cows. No association between milk composition and β-lg genetic polymorphism was observed. During the dry season, independently of the breed considered, higher contents of lactose, true protein, casein and casein:true protein ratio were found.

scholarly journals Researches on Physico-Chemical and Microbiological Characteristics of Sheep and Cow Milk from Cristian Farm, Romania

2014 ◽  
Vol 18 (1) ◽  
pp. 77-84
Author(s):  
Ionuţ Radu Popa ◽  
Mihaela Tiţa ◽  
Letiţia Oprean ◽  
Ramona Iancu ◽  
Ecaterina Lengyel ◽  
...  
Keyword(s):  
Freezing Point ◽  
Point Of View ◽  
Cow Milk ◽  
Coliform Bacteria ◽  
Research Centre ◽  
Water Addition ◽  
Physical Chemical ◽  
Microbiological Characteristics ◽  
Physico Chemical ◽  
Number Of Bacteria

Abstract This study was conducted over a period of three month in the Cristian farm, Sibiu. For the physical, chemical and microbiological analyzes were taken a number of 15 samples per month. From physico-chemical point of view the content evolution of fat, not fat solid substance, density, protein, freezing point, temperature, lactose, conductivity, pH, water addition was followed. Samples were analyzed using the milk analyzer Ekomilk Total of the Research Centre in Biotechnology and Microbiology of the "Lucian Blaga" University. The microbiological contamination of milk was done by determining the total number of bacteria and coliform bacteria. From microbiological point of view it was observed that these conditions are largely met, but a more rigorous control on the cleanliness of utensils and of the staff is required.

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 The analysis of relationships between chemical composition, physical, technological and health indicators and freezing point in raw cow milk

2010 ◽  
Vol 55 (No. 1) ◽  
pp. 11-29 ◽  
Author(s):  
O. Hanuš ◽  
J. Frelich ◽  
M. Tomáška ◽  
M. Vyletělová ◽  
V. Genčurová ◽  
...  
Keyword(s):  
Food Chain ◽  
Milk Fat ◽  
Freezing Point ◽  
Health Indicators ◽  
Cow Milk ◽  
Protein Ratio ◽  
Milk Fermentation ◽  
Standard Quality ◽  
True Protein ◽  
Milk Solids

The milk freezing point (MFP) is used for the control of milk food chain quality especially for possible adulteration with water. A crucial issue is the acceptance of the legislative discrimination limit (RLDL) of MFP for standard quality. The aim was to explain the relations between MFP and spectrum of milk indicators (MI) and possible impacts of MFP on technological milk properties. 76 bulk milk samples (BMS) from Holstein (1, <I>n</I> = 36) and Czech Fleckvieh (2, <I>n</I> = 40) cattle were analyzed for 48 MIs. The dairy cows were relatively healthy as for the occurrence of production disorders. BMSs were taken from February to June. Extraneous water was excluded. 44 MIs were correlated with the MFP. The relations were not regularly consistent between breeds. Milk yield was connected with MFP (<I>r</I> = 0.40; <I>P</I> < 0.05). It shows the necessity of modification of RLDL of MFP in dependence on dairy cow breeding. Further relations (<I>P</I> ≤ 0.05) were among MFP and: total milk solids (<I>r</I> = –0.50); solids-non-fat (–0.33); crude protein (–0.32); true protein (–0.43); whey protein (–0.47); milk fat (–0.46); electrical conductivity (–0.35); lactose (–0.35); somatic cell count (–0.36); fat/protein ratio (–0.36); milk citric acid (0.47); Na (–0.34). The poor relations (<I>P</I> > 0.05) were among MFP and casein, milk urea and acetone. The cheese-making indicators were not affected by MFP. The MFP was related to milk fermentation indicators (<I>r</I> = from –0.34 to –0.39, <I>P</I> < 0.05). It is important for the control of milk food chain quality by MFP and for the estimation of its RLDL.

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