scholarly journals Effect of the stage of lactation on milk composition, its properties and the quality of rennet curdling in East Friesian ewes

2008 ◽  
Vol 53 (No. 2) ◽  
pp. 55-63 ◽  
Author(s):  
J. Kuchtík ◽  
K. Šustová ◽  
T. Urban ◽  
D. Zapletal
Keyword(s):  
Titratable Acidity ◽  
Milk Composition ◽  
The Other ◽  
Phenotypic Correlation ◽  
Clotting Time ◽  
Milk Samples ◽  
Phenotypic Correlations ◽  
Stage Of Lactation ◽  
Sheep Farm

The evaluation of the effect of the stage of lactation on milk composition, its properties and the quality of rennet curdling was carried out over the period of three successive years using milk samples (<I>n</I> = 162) obtained from a total of 27 ewes of the East Friesian (EF) breed, reared on a small sheep farm in Juřinka in the region of Wallachia. The stage of lactation had a highly significant effect on the contents of all milk components. However, only the contents of total solids (TS), solids non-fat (SNF), fat (F), protein (P) and casein (CN) gradually increased with the advancement of lactation. The stage of lactation also had a highly significant effect both on all the properties of milk and the rennet curdling quality (RCQ). All phenotypic correlations between the particular contents of TS, SNF, F, P, CN and urea nitrogen (UN) were positive and high (<I>P</I> ≤ 0.001). On the other hand, all phenotypic correlations between milk yield and particular contents of TS, SNF, F, P, CN and UN were negative and high (<I>P</I> ≤ 0.001). The majority of phenotypic correlations between rennet clotting time (RCT) and the other particular parameters was insignificant. However, the phenotypic correlations between lactose (L) and RCT and between pH and RCT were positive and high (<I>P</I> ≤ 0.001) whereas the phenotypic correlation between titratable acidity (TA) and RCT was negative and high (<I>P</I> ≤ 0.001). The majority of phenotypic correlations between the rennet curdling quality (RCQ) and the other particular parameters was insignificant. Nevertheless, the phenotypic correlations between pH and RCQ and between RCT and RCQ were positive and high (<I>P</I> ≤ 0.001) whereas the phenotypic correlation between TA and RCQ was negative and high (<I>P</I> ≤ 0.001).

scholarly journals Effect of somatic cell count on ewe's milk composition, its properties and the quality of rennet curd

2007 ◽  
Vol 55 (2) ◽  
pp. 59-64 ◽  
Author(s):  
Lenka Novotná ◽  
Jan Kuchtík ◽  
Igor Dobeš ◽  
Květoslava Šustová ◽  
Pavlína Zajícová
Keyword(s):  
Least Squares Method ◽  
Milk Composition ◽  
The Other ◽  
Milk Samples ◽  
Titrable Acidity ◽  
Sheep Farm ◽  
Other Hand ◽  
Ewe's Milk ◽  
Recorded Data

The evaluation of the effect of somatic cells count on ewe’s milk composition, its properties and on the quality of rennet curd was carried using milk samples obtained from a total 10 ewes F112 crossbreeds of Lacaune (L), East Friesian (EF) and Improved Wallachian (IW), reared on a ecological sheep farm in Valašská Bystřice. All ewes were on the 1st  lactation, in good nutritive condition and clinically healthy. The sampling was carried on 47th, 81st, 123rd, 152nd and 189th day of lactation. The analysis involved a total of 50 milk samples, which were categorized into 5 different SCC groups: 1st group (≤ 10 000 SC/ml), 2nd  group (11 000–50 000 SC/ml), 3rd  group (51 000–100 000 SC/ml), 4th  group (101 000–200 000 SC/ml), 5th  group (≥ 201 000 SC/ml). Milk composition and milk properties were determined by standard methods. For the evaluation of the quality of rennet curd (class quality) was used following scale: 1st  class – very good and hard curd, 2nd  class – good curd, 3rd  class – bad curd, 4th  class – very bad curd, 5th class – no or invisible flocculation of casein. Recorded data were statistically analyzed using the classical least squares method (SAS; PROC GLM variant ss4). The SCC had a significant effect on all components of milk under study. The lowest contents of total solids (TS), fat (F), solids non-fat (SNF), protein (P) and casein (CN) were found in the group with the highest SCC (5th group). On the other hand, the highest contents of all above-mentioned milk components were found in the group with the lowest SCC. The significantly lowest content of lactose (4.42 %) was found in the group with the lowest SCC. The SCC had also significant effect on pH and titrable acidity. However on the other hand SCC had not a significant effect on rennetability and rennet curd quality (RCQ). The highest value of pH was found in the 5th group (the highest SCC). Titrable acidity has decreased from 10.10 °SH to 8.66 °SH depending on growth of SCC. The longest rennetability (257 s) was found in the group with the highest SCC. The best RCQ (class: 1.90) was found in the group where SCC per1 ml of milk ranged from 51 000 to 100 000. On the other hand the worst RCQ (class: 2.28) was found in the group with the lowest SCC.

scholarly journals Milk yield, composition and qua­li­ty of organic milk of ewes crossbreeds of Lacaune, East Friesian and Improved Wallachian during lactation

2009 ◽  
Vol 57 (2) ◽  
pp. 87-94 ◽  
Author(s):  
Michaela Pokorná ◽  
Jan Kuchtík ◽  
Květoslava Šustová ◽  
Táňa Lužová ◽  
Radek Filipčík
Keyword(s):  
Milk Yield ◽  
The Other ◽  
Clotting Time ◽  
Organic Milk ◽  
Organic Farm ◽  
Stage Of Lactation ◽  
Permanent Pasture ◽  
Cell Counts ◽  
Other Hand

Evaluation of milk yield, composition and quality of organic milk of crossbreeds of Lacaune (L), East Friesian (EF) and Improved Wallachian (IW), (n = 10, L 50 EF 43.75 IW 6.25) during lactation was carried out on organic farm in Valašská Bystřice in 2007. All sheep were on the third lactation and during study they were reared on permanent pasture. The stage of lactation (SL) had a highly significant effect on milk yield (MY) and contents of total solids (TS), fat (F), protein (P), casein (C), lactose (L) and urea (U). The SL had also a highly significant effect on pH and titrable acidity (TA), whereas on rennet clotting time (RCT) the SL had a significant effect. On the other hand the SL had not a significant effect on somatic cell counts (SCC) and rennet curd quality (RCQ). The highest contents of TS, F and C were found at the end of the lactation, whereas their lowest contents were found on the 120th day. Between the second and the last sampling the lactose content decreased. The content of U and RCT were the most variable indicators whithin the frame of our study. On the other hand SCCs were, during the whole lactation, very well-balanced and relatively low. Between pH and SCC was found positive correlation. TA gradually increased and RCT gradually prolonged with advanced lactation.

COMPARATIVE STUDY OF COLOSTRUM AND MILK COMPOSITION OF SEVEN BREEDS OF SWINE

1972 ◽  
Vol 52 (4) ◽  
pp. 621-627 ◽  
Author(s):  
M. H. FAHMY
Keyword(s):  
Specific Gravity ◽  
Comparative Study ◽  
Milk Composition ◽  
The Other ◽  
Significant Source ◽  
Total Solids ◽  
Milk Samples ◽  
Stage Of Lactation ◽  
Breed Differences ◽  
Calcium And Phosphorus

Colostrum and milk samples taken at 1, 14, 28, and 35 days after farrowing from 31 sows of seven breeds (Yorkshire, Landrace, Lacombe, Duroc, Hampshire, Berkshire, and Large Black) were chemically analyzed to study the effects of breed and stage of lactation on composition. Breed was a significant source of variation for fat, sodium, and magnesium percentages of milk, and potassium percentage of the colostrum. Significant breed differences were also found in energy and ash, total solids, and phosphorus percentages. Yorkshire, Hampshire, and Lacombe were generally higher and Berkshire and Large Black lower in milk constituents than the other breeds. Significant changes in total solids, protein, ash, calcium, and phosphorus percentages were observed with the advance in lactation. The overall means for the different determinations of milk corrected for the effects of breed and stage of lactation were: specific gravity, 39 Quevenne/15.6 C; energy, 1.11 kcal/g; ash %, 1.04; total solids %, 19.0; fat %, 6.3; protein %, 5.4; calcium %, 0.20; sodium %, 0.04; potassium %, 0.10; magnesium %, 0.02; and phosphorus %, 0.17.

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 Analisis Sifat Fisik dan Kimia Yogurt Yang Menggunakan Starter Lactobacillus bulgaricus Dengan Persentase Yang Berbeda

2001 ◽  
Vol 2 (2) ◽  
pp. 22-25
Author(s):  
Yusdar Zakaria
Keyword(s):  
Crude Protein ◽  
Titratable Acidity ◽  
The Other ◽  
Lactobacillus Bulgaricus ◽  
Know How ◽  
Other Hand

ABSTRACT.  A study of pyisical properties and quality of yogurt with Lactobacillus bulgaricus as a starter has been doon. Objectives of this study is to know how many percent starter of L. bulgaricus in yogurt to decrease suscepetibility to syneresis and to increase quality of yogurt. Yogurt was analyzed for susceptibility to syineresis, titratable acidity and content of crude protein and crude fat. Syinerisis of yogurt was evaluated according to centrifugal methods of Halwarkar and Kalab. The result of the study showed that yogurt with 2.5-10 % L. bulgaricus as a starter are not have any effect of susceptibility to synerisis and content of crude fat, but centripuged at 250-1000 rpm. Had significantly different (0.01) on susceptibility to synerisis. On the other hand the increasing of centrifuge rotation, increase susceptibility to synerisis. The starter of 5-10% L. bulgaricus used in yogurt able to increase titratable acidity and content of crude protein. The yogurt prepared by 10% L. bulgaricus had the highest score (3.88%) of crude protein, although there is no significant differences with yogurt using 7.5% L. bulgaricus.

scholarly journals Potential of Postharvest Coatings to Maintain Freshness of Red-Fleshed Pitaya (Hylocereus costaricensis)

Agriculture ◽  
2021 ◽  
Vol 11 (9) ◽  
pp. 892
Author(s):  
Nur Azlin Razali ◽  
Steven A. Sargent ◽  
Charles A. Sims ◽  
Jeffrey K. Brecht ◽  
Adrian D. Berry ◽  
...  
Keyword(s):  
Weight Loss ◽  
Tap Water ◽  
Titratable Acidity ◽  
Quality Parameters ◽  
The Other ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Quality Factors ◽  
Climacteric Fruit

Pitaya is a non-climacteric fruit that has white or red flesh with numerous small, black seeds. It has a high moisture content; however, water loss during handling and storage negatively affects the fresh weight, firmness and appearance of the fruit, decreasing market value. Application of compatible postharvest coatings has been shown to benefit postharvest quality of many crops. The objective of this study was to evaluate the effect of two commercial coatings on weight loss and quality of pitaya during storage. Pitaya fruit were commercially harvested and sorted for uniformity of size and freedom from defects. Fruit were briefly immersed in either a vegetable oil-based coating (VOC; Sta-Fresh® 2981) or a carnauba-based coating (CC; Endura-Fresh™ 6100) according to manufacturer’s recommendations. Fruit immersed in tap water served as a control. Fruit were fan-dried at room temperature for 20 min, then stored at 7 °C with 85% relative humidity (RH) and evaluated for selected physical quality parameters each 5 days during 20 days. After each evaluation, fruit were peeled and frozen for later analysis of soluble solids content (SSC), total titratable acidity (TTA); on day 15 fresh samples were evaluated by an untrained consumer sensory panel. CC prevented exocarp shriveling for 15 days of storage, compared to uncoated pitaya (16.3% area affected); shriveling in VOC was intermediate and not significantly different from the other treatments. Mesocarp firmness remained constant throughout 15 days of storage regardless of treatment. Fruit exocarp h* angle increased slightly by day 20, becoming slightly less red, and there were no negative treatment effects for the other quality factors measured: SSC (11.33%), TTA (0.25%), weight loss (5.5%) or sensory evaluations (appearance, flavor, texture, firmness, and juiciness). After 20 days storage, appearance for fruit from all treatments was rated unacceptable due to development of anthracnose lesions. It was concluded that both CC and VOC maintained quality of pitaya for 15 days at 7 °C and 85% RH by delaying exocarp shriveling.

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 The effect of milking frequency on milk yield and milk composition in ewes

2020 ◽  
Vol 65 (No. 2) ◽  
pp. 41-50
Author(s):  
Lucia Mačuhová ◽  
Vladimír Tančin ◽  
Juliana Mačuhová
Keyword(s):  
Milk Yield ◽  
Somatic Cell Count ◽  
Storage Capacity ◽  
Milk Composition ◽  
The Other ◽  
Negative Effects ◽  
Stage Of Lactation ◽  
Milking Frequency ◽  
The Right ◽  
Main Factor

Milking frequency is the main factor regulating milk yield and milk quality if feeding, welfare, health, and environmental conditions are adequate. Milk yield and composition are substantially influenced by breed, and consequently the breed has an impact on both factors at a different frequency of milking. Further, the size of cisternal compartment plays an important role in accommodating secreted milk between milkings. Thus, ewes with large cisterns (i.e. large cisternal area, high cisternal milk percentage, and delayed tight junction opening during milk stasis) adapt themselves better to longer milking intervals than ewes with a small cistern. The increase of milking frequency from two to three times a day can lead to an increase of milk yield in the range of 3 to 36%. On the other hand, the reduction of milking frequency from twice to once a day can decrease milk yield from 9 to 67%. Two milkings per week could be omitted with no negative effects on milk yield, milk composition, and somatic cell count in ewes with large cisterns. However, besides the breed and cistern storage capacity, the results in literature show that the effects of milking frequency on milk yield and milk composition can vary according to the stage of lactation, individual animal, production level, practice of stripping, and duration of changed frequency. The right use of different milking frequency strategies can result in increased milk yield or in significant savings in labour and time spent in the milking parlour with negligible or no negative effects on milk yield and composition.

Effects of the CSN1AG allele on the clotting time of cow milk and on the rheological properties of rennet-curd

2001 ◽  
Vol 68 (1) ◽  
pp. 63-70 ◽  
Author(s):  
PRIMO MARIANI ◽  
ANDREA SUMMER ◽  
PAOLA DI GREGORIO ◽  
ANDREA RANDO ◽  
ENRICO FOSSA ◽  
...  
Keyword(s):  
Somatic Cell ◽  
Rheological Properties ◽  
Titratable Acidity ◽  
Cow Milk ◽  
Clotting Time ◽  
Somatic Cell Counts ◽  
Milk Samples ◽  
Cell Counts ◽  
Normal Ranges ◽  
Rennet Coagulation

The aim of this research was to study the effects of the CSN1AG allele on the main rennet coagulation properties of milk. The study was carried out on individual milk samples with low αs1-casein obtained from 19 Italian Brown cows heterozygous for the CSN1AG allele (seventeen CSN1A BG and two CSN1A CG) from four herds in the province of Parma (Italy). Control cows (sixteen CSN1A BB and three CSN1A BC) giving milk with normal αs1-casein levels were chosen from within the same herds in order to establish pairs of cows with identical environment and management conditions, and comparable lactation stages and numbers. Individual milk samples from single pairs of cows with somatic cell counts and lactose and chloride levels within the normal ranges were collected and analysed in parallel. Rennet coagulation properties of milk were analysed using Formagraph and Gel Tester. Milk from low αs1-casein cows was characterized by lower casein content, lower titratable acidity and a higher proportion of κ-casein in total casein. The clotting time of this milk was ∼ 23% lower than that obtained with milk from normal αs1-casein cows. Rennet curd from low αs1-casein milk was obtained more rapidly and had a higher final firmness: curd-firming time was ∼ 35% lower and curd firmness measured 30 min after rennet addition was ∼ 27 % higher compared with that for normal αs1-casein milk. In addition, curd from low αs1-casein milk had a higher resistance to compression. These results suggest that, although a role for the CSN2 locus cannot be definitely excluded, the CSN1AG allele can considerably affect the main rennet coagulation properties of milk.

Effect of season on microbial and chemical characteristics of milk and yoghurt from sheep

2014 ◽  
Vol 54 (8) ◽  
pp. 1091 ◽  
Author(s):  
Razzagh Mahmoudi ◽  
Reza Norian ◽  
Mohammad Reza Pajohi-Alamoti ◽  
Javad Aliakbarlu
Keyword(s):  
Crude Protein ◽  
Titratable Acidity ◽  
Fat Content ◽  
Chemical Characteristics ◽  
Protein Nitrogen ◽  
Milk Samples ◽  
Sheep Milk ◽  
Casein Protein ◽  
Nitrogen Contents

The quality and hygienic status of milk are of importance for both dairy industries and consumers. In the present study, the effect of season on the quality and microbial properties of sheep milk and yoghurt produced from sheep milk were surveyed. In total, 30 sheep-milk samples were collected from January to August 2011, and yoghurt was produced from these samples. The fat content, titratable acidity and pH showed changes across the year. Seasonal variation was found to have a significant (P < 0.05) effect on nitrogen components, particularly crude protein, non-casein protein and non-protein nitrogen contents, fat content, pH and titratable acidity. Sensory analysis showed that the quality of yoghurt samples produced in winter was higher than that of yoghurt produced in summer (P < 0.05). This work showed the effect of season on chemical and sensory properties of sheep milk and yoghurt in Qazvin, Iran.

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