scholarly journals Crude Protein and Non-protein Nitrogen Content in Dairy Cow Milk

2014 ◽  
Vol 32 (1) ◽  
pp. 36-40 ◽  
Author(s):  
Diana Ruska ◽  
Daina Jonkus
Keyword(s):  
Dairy Cow ◽  
Crude Protein ◽  
Whey Proteins ◽  
Milk Composition ◽  
Economic Importance ◽  
Cow Milk ◽  
Total Proteins ◽  
Protein Nitrogen ◽  
Milk Samples ◽  
Urea Content

Abstract Milk composition is of prime economic importance for farmers. Milk total proteins are composed of casein, whey proteins and non-protein nitrogen. The objective of this work was to establish milk crude protein, non-protein nitrogen (NPN) and urea content in dairy cow milk produced in different farms in Latvia. Cow milk samples (n=30) were collected in September 2012 from four different farms breeding diverse cow breeds. Average crude protein, casein and urea content in milk varied significantly among farms. NPN content in cow milk varies among farms - from 0.194% to 0.232%. Average crude protein and casein content was significantly higher (p<0.05) for Latvia Brown breed cows, while NPN content did not differ significantly among breeds. Regression between NPN and urea content in milk was R² = 0.458. Correlation between NPN and urea content was significant (r = 0.677). This study allowed establishing that crude protein and NPN content in milk varied significantly (p<0.05) in farms with differing dairy cow housing and feeding technologies

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 organic farming on selected raw cow milk components and properties

2011 ◽  
Vol 59 (6) ◽  
pp. 81-92
Author(s):  
Ivana Cermanová ◽  
Oto Hanuš ◽  
Petr Roubal ◽  
Marcela Vyletělová ◽  
Václava Genčurová ◽  
...  
Keyword(s):  
Crude Protein ◽  
Milk Composition ◽  
Cow Milk ◽  
Nitrogen Compounds ◽  
Protein Nitrogen ◽  
Bulk Milk ◽  
Milk Fermentation ◽  
Nitrogen Ratio ◽  
True Protein ◽  
Enzymatic Coagulation

Organic dairying is an alternative for friendly exploitation of environment. This paper was focused on impacts of organic dairying on milk composition and properties. The conventional (C) cow milk was compared to organic (O) milk. Holstein bulk milk samples (BMSs) from winter and summer season in 4 C and 4 O (n = 32 and 32 BMSs; 2 years) herds were investigated. 6 herds were grazed and 2 C herds were not grazed. Mean O cow milk yield (MY, 305 lactation days) was 7037.3 ± 421.5 and C MY 7015.8 ± 1068.1 kg. Higher values (P < 0.05) in O milk had: log acetone (0.7321 > 0.6048); titration acidity (8.34 > 7.82 ml 0.25 mol.l−1 NaOH); alcohol stability (0.6 > 0.44 ml); time for enzymatic coagulation (150.75 > 115.03 second); whey protein (0.54 > 0.49%); fat/crude protein (1.2 > 1.15); milk fermentation ability (FAM) by titration (31.45 > 22.18 ml 0.25 mol.l−1 NaOH). Lower values (P < 0.05) in O milk had: solids–not–fat (8.64 < 8.73%); urea content (19.91 < 29.03 mg.100ml−1); electrical conductivity (3.66 < 4.08 mS.cm−1); whey volume (32.03 < 34.53 ml); crude protein (3.16 < 3.25%); casein (2.47 < 2.58%); non–protein nitrogen compounds (0.15 < 0.18%); urea nitrogen in non-protein nitrogen ratio (40.81 < 49.0%); casein numbers for crude protein and true protein (78.12 < 79.58 and 81.99 < 84.11%); coli bacteria count in normal and logarithm form (330.56 < 1502.92 CFU.ml−1 and 1.484 < 2.5823); actual yoghurt acidity (4.71 < 4.8). O cows suffered probably from lower energy and nitrogen compounds intake due to feeding under mentioned conditions. O milk could be a little better environment for yoghurt cultivation.

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.

The effects of methionine supplementation upon milk composition and production of forage-fed dairy cows

1999 ◽  
Vol 79 (2) ◽  
pp. 235-241 ◽  
Author(s):  
D. Pacheco-Rios ◽  
W. C. McNabb ◽  
J. P. Hill ◽  
T. N. Barry ◽  
D. D. S. Mackenzie
Keyword(s):  
Dairy Cows ◽  
Milk Fat ◽  
Milk Protein ◽  
Whey Proteins ◽  
Protein Composition ◽  
Milk Composition ◽  
Metabolizable Energy ◽  
Protein Nitrogen ◽  
Methionine Supplementation ◽  
And Control

Two experiments (mid- and late lactation) were conducted to test whether methionine (Met) limited milk production in Friesian cows fed sole diets of fresh perennial ryegrass–white clover pasture. In mid-lactation (exp. 1), 26 cows were assigned to one of three treatments: ruminally protected oral DL-Met (15 g d−1), continuous intrajugular infusion of L-Met (15 g d–1) and control. Twelve animals from exp. 1 were used during late lactation (exp. 2) and distributed in two experimental groups: ruminally protected oral DL-Met (15 g d−1) and control. Dry matter, metabolizable energy, crude protein and Met intakes, milk yield and composition and blood Met, cysteine and urea were measured. Oral and intravenous Met supplementation increased blood Met concentration by 50–90% compared with controls. Met supplementation did not alter the concentration of milk fat, protein or lactose in either experiment. Met supplementation had no significant effects on yields of fat, lactose, casein, whey proteins or non-protein nitrogen during mid-lactation. In late lactation, Met supplementation did not affect milk protein composition or yield of milk components, with exception of a decrease (P < 0.05) in the yield of β -casein. Intravenous Met supplementation increased (P < 0.05) the efficiency of conversion of pasture N to milk protein in mid-lactation. Key words: Dairy cows, methionine, ruminally protected methionine, milk protein, casein, fresh pasture diets

scholarly journals Cross validation of cut–off limit estimations for milk indicators of subclinical ketosis

2013 ◽  
Vol 61 (6) ◽  
pp. 1661-1667 ◽  
Author(s):  
Oto Hanuš ◽  
Petr Roubal ◽  
Eva Samková ◽  
Daniel Falta ◽  
Gustav Chládek ◽  
...  
Keyword(s):  
Crude Protein ◽  
Cross Validation ◽  
Winter Season ◽  
Animal Husbandry ◽  
Subclinical Mastitis ◽  
Milk Composition ◽  
Early Lactation ◽  
Good Reliability ◽  
Subclinical Ketosis ◽  
Milk Samples

Real time analyses of main milk components are attended in milking parlours today. Breeders can know milk composition regularly. Energy (ketosis) milk quotients such as fat/crude protein (F/CP) and fat/lactose (F/L) could be essential for ketosis prevention and losses which can be linked with it. Aim was to do a reciprocal validation of reliability of milk indicators for subclinical ketosis (SK) identification. There were: dairy cows on 1st and other lactations free of clinical and superior subclinical mastitis; 3 herds of Czech Fleckvieh (CF) breed, 3 herds of Holstein (H) breed and 1 herd with CF and H; 329 individual milk samples from summer and winter season and 1st third of lactation. Average milk yield varied from 5,500 to 10,000 kg per lactation. Thresholds of F/CP and F/L were estimated (P < 0.05) according to SK milk acetone cut–off limit (≥10 mg.l−1). These were: for first lactation 1.27 (CF) and 1.32 (H), for other lactations 1.52 (CF) and 1.42 (H) in F/CP; for first lactation 0.84 (CF) and 0.84 (H), for other lactations 0.87 (CF) and 0.85 (H) in F/L. They were used for cross validation (P < 0.001) in the same order: 1.251, 1.31, 1.31 and 1.383 in F/CP; 0.831, 0.821, 0.989 and 0.852 in F/L. Validated cut–off limits are quite similar to their original values. It confirmes good reliability of original limits. The validated cut–off limits of milk indicators (F/CP and F/L) for SK in early lactation can be used at technological innovation in animal husbandry. Use of both quotients could improve the regular investigation of SK in practice.

scholarly journals Comparison of Fatty Acid Composition of Milk from Simmental and Polish Holstein-Friesian Cows in Different Production Seasons

2016 ◽  
Vol 16 (4) ◽  
pp. 1211-1225 ◽  
Author(s):  
Agata Adamska ◽  
Jarosława Rutkowska ◽  
Wiesław Przybylski
Keyword(s):  
Fatty Acid ◽  
Crude Protein ◽  
Dry Matter ◽  
The Other ◽  
Cow Milk ◽  
Milk Samples ◽  
Fa Composition ◽  
Holstein Friesian ◽  
Branched Chain ◽  
Friesian Cows

Abstract The aim of this study was to determine the fatty acid (FA) profile of Simmental cow milk in relation to lipid intake in feeds and their composition, and to compare it with FA composition of milk from cows of Polish Holstein-Friesian (PHF) breed. To this end, 104 milk samples were collected from Simmental cows and 52 milk samples derived from PHF breed were taken over a 2-year period. The season significantly influenced both contents of lipid, dry matter and crude protein as well as FA content in lipids extracted from forages. Winter and autumn seasons were characterized by a significantly higher intake of lipids with forages resulting from the intake of fresh silages, compared with the other seasons when the animals were fed stored silages. This was reflected in the highest content of conjugated linoleic acid (CLA) c-9 t-11 C18:2 in milk from the autumn season. Compared with PHF, milk from Simmentals had a higher content of short-chain saturated FAs (SCSFAs) and was characterized by great differences in FA contents determined in the group of odd- and branched-chain FAs (OBCFAs). Milk from Simmental cows had the butyric acid C4:0 and iso C15:0 content of 4.99 and 1.20 g/100 g FA on average, respectively, which have been associated with benefits for human health.

scholarly journals Proteomics Analysis Reveals Altered Nutrients in the Whey Proteins of Dairy Cow Milk with Different Thermal Treatments

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4628
Author(s):  
Yangdong Zhang ◽  
Li Min ◽  
Sheng Zhang ◽  
Nan Zheng ◽  
Dagang Li ◽  
...  
Keyword(s):  
Thermal Treatment ◽  
Dairy Cow ◽  
Whey Proteins ◽  
High Heat ◽  
Cow Milk ◽  
Heat Sensitivity ◽  
Thermal Treatments ◽  
Milk Whey ◽  
Knowledge Based ◽  
Significant Difference

Thermal treatments of milk induce changes in the properties of milk whey proteins. The aim of this study was to investigate the specific changes related to nutrients in the whey proteins of dairy cow milk after pasteurization at 85 °C for 15 s or ultra-high temperature (UHT) at 135 °C for 15 s. A total of 223 whey proteins were confidently identified and quantified by TMT-based global discovery proteomics in this study. We found that UHT thermal treatment resulted in an increased abundance of 17 proteins, which appeared to show heat insensitivity. In contrast, 15 heat-sensitive proteins were decreased in abundance after UHT thermal treatment. Some of the heat-sensitive proteins were connected with the biological immune functionality, suggesting that UHT thermal treatment results in a partial loss of immune function in the whey proteins of dairy cow milk. The information reported here will considerably expand our knowledge about the degree of heat sensitivity in the whey proteins of dairy cow milk in response to different thermal treatments and offer a knowledge-based reference to aid in choosing dairy products. It is worth noting that the whey proteins (lactoperoxidase and lactoperoxidase) in milk that were significantly decreased by high heat treatment in a previous study (142 °C) showed no significant difference in the present study (135 °C). These results may imply that an appropriately reduced heating intensity of UHT retains the immunoactive proteins to the maximum extent possible.

scholarly journals Composition, Physical and Technological Properties of Raw Milk as Affected by Cattle Breed, Season and Type of Diet

2014 ◽  
Vol 14 (3) ◽  
pp. 721-736 ◽  
Author(s):  
Ludmila Křížová ◽  
Oto Hanuš ◽  
Sylvie Hadrová ◽  
Josef Kučera ◽  
Eva Samková ◽  
...  
Keyword(s):  
Whey Protein ◽  
Milk Yield ◽  
Crude Protein ◽  
Raw Milk ◽  
Technological Properties ◽  
Protein Nitrogen ◽  
Milk Samples ◽  
Bulk Milk ◽  
Milk Components ◽  
True Protein

AbstractThe aim of the study was to describe the differences in composition, physical and technological properties of raw milk as affected by breed of cattle, season and type of feeding. The study was conducted from June 2005 to February 2007 on bulk milk samples (BMS) collected from 8 commercial dairy herds consisting of Czech Fleckvieh (CF, 4 herds) and Holstein (H, 4 herds) dairy cows. Half of herds in each breed was grazing (G) during summer season while the other half was not (N). Samples were collected regularly two times in winter (W) and two times in summer (S) period resulting in a total of 64 bulk milk samples (BMS) examined. Milk yield in CF (5385.50 kg) was lower (P<0.05) than in H (7015.15 kg). Milk fat in CF was higher (P<0.05) than in H breed being 3.9 and 3.72 g/100 g, respectively. CF cows had higher (P<0.05) content of crude protein, casein, true protein and non-protein nitrogen (NPN) than H. Content of fat, crude protein, casein, true protein and whey protein was lower (P<0.05) in summer (S) than in winter (W). Milk yield in grazing herds (G, 5197.50 kg) was lower (P<0.05) than in non-grazing herds (N, 7203.75 kg). Content of fat was higher (P<0.05) in G (3.89 g/100 g) than in N (3.73 g/100 g). Concentration of lactose, urea, crude protein, casein, true protein, whey protein was lower (P<0.05) in G than in N. In conclusion, the Czech Fleckvieh breed had a lower milk yield but produced milk with higher concentration of the main milk components than the Czech population of the Holstein breed. Large seasonal variations were determined in concentrations of the main milk components. The most pronounced changes in milk composition were caused by the type of feeding with a clear decrease in milk yield and content of lactose and all studied protein fractions and higher content of fat in grazing herds compared to non-grazing herds.

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