scholarly journals Reduced Transition of 137Cs in Milk of Cows With the Use of Modified Fodder Additives With Ferrocin

2019 ◽  
Vol 5 (11) ◽  
pp. 218-223
Author(s):  
O. Gubareva ◽  
N. Isamov
Keyword(s):  
Dairy Cows ◽  
Agricultural Land ◽  
High Variability ◽  
Feed Additives ◽  
Cow’S Milk ◽  
Scientific Interest ◽  
Cow's Milk ◽  
High Pollution ◽  
Livestock Products ◽  
Production Conditions

The problem of livestock production that meets sanitary standards in radioactively contaminated territories remains relevant and is of great practical and scientific interest. The use of sorbents from the class of ferrocyanides promotes the production of livestock products (milk) that comply with accepted hygienic standards. The studies were conducted to evaluate the effectiveness of new formulations of feed additives based on potassium–iron (III) hexacyanoferrate (II) (azure iron milori) compared with 137Cs Bifezh sorbent to reduce the content of radiocaesium, on the productivity of dairy cows and qualitative milk indicators. The tests were carried out under production conditions on the basis of the SEC “Rabochii” of the Gordeevsky district of the Bryansk region. The farm was exposed to radioactive contamination as a result of the Chernobyl accident. Agricultural land of the farm is characterized by relatively high pollution densities at 137Сs and high variability. The use of ferrocine-containing preparations as part of new formulations of modified feed additives made it possible to reduce the concentration of 137Cs in cow’s milk by 2–4 times on day 15 and by 4–5 times on day 30 as compared to the control and did not affect the qualitative indicators of cow’s milk, except for a significant increase fat content of milk in all groups of animals by the end of the experiment.

scholarly journals Revenue management by changing calves feeding methods at The Development and Research Center for Cattle Breeding from Arad

2017 ◽  
Vol 2 (1) ◽  
pp. 309-312
Author(s):  
Silviu Ilie Săplăcan ◽  
Ramona Lile
Keyword(s):  
Dairy Cows ◽  
Revenue Management ◽  
Milk Powder ◽  
End Users ◽  
Research Center ◽  
Cow’S Milk ◽  
Cattle Breeding ◽  
Cow's Milk ◽  
Feeding Methods ◽  
The Cost

Abstract The purpose of this paper is to analyze and improve through recommendations the revenue management, in this case the turnover, applied by changing the method of feeding calves with age ranging from 0 to 6 months from the zootechnical farm at the Development and Research Center for Cattle Breeding from Arad. This will be achieved by using an approved and certified feed substitute (milk powder) to feed the calves instead of the cow’s milk so that the milk produced by the dairy cows can be delivered to customers. The differences between the cost of buying and feeding calves with this substitute and the income from selling milk are substantial. By this method, the income of the resort and that of any zootechnical farm will be maximized without endangering the health of the calves or the end-users. At the same time, we will disseminate the results obtained by applying this method in 2016, the results being conclusive.

scholarly journals Analisis pemasaran susu sapi di kud karangploso desa bocek kecamatan karangploso kabupaten malang

2018 ◽  
Vol 6 (01) ◽  
pp. 1-8
Author(s):  
Wika Trizulita ◽  
Dimas Pratidina Puri Astuti Hadiyani ◽  
Waluyo Edi Susanto
Keyword(s):  
Dairy Cows ◽  
Marketing Channel ◽  
Marketing Channels ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Survey Method ◽  
Cow's Milk ◽  
Fresh Milk ◽  
Marketing Costs ◽  
Marketing Margins

Abstrak Tujuan penelitian ini adalah untuk mengetahui saluran pemasaran susu segar di KUD Karangploso Desa Bocek Kecamatan Karangploso Kabupaten Malang. Materi yang digunakan dalam penelitian ini adalah pemasaran susu sapi KUD Karangploso Desa Bocek Kecamatan Karangploso Kabupaten Malang. Metode yang digunakan dalam penelitian ini adalah metode survei dan wawancara langsung dengan anggota KUD Karangploso. Variabel penelitian meliputi biaya pemasaran, total keuntungan pemasaran, dan margin pemasaran.  Hasil penelitian menunjukan bahwa saluran pemasaran susu sapi di Desa Bocek Kecamatan Karangploso Kabupaten Malang yaitu : Peternak →KUD →IPS →dan Konsumen. Biaya pemasaran Rp. 572,75 per liter, total keuntungan pemasaran Rp. 1.727,25 per liter dan margin pemasaran Rp. 2.300,00 per liter dan biaya pemasaran dari KUD ke konsumen total biaya pemasaran Rp 291,05 per liter, total keuntungan pemasaran Rp 2.808,96 per liter dan margin pemasaran Rp 3.100,00. Kesimpulan dari penelitian ini adalah bahwa saluran pemasaran susu sapi di KUD Karangploso Desa Bocek Kecamatan Karangploso Kabupaten Malang sudah lebih baik. Saran yang dapat peneliti berikan untuk peternak di Desa Bocek Kecamatan  Karangploso Kabupaten Malang yakni harus lebih ditingkatkan lagi dalam beternak sapi perah supaya mendapatkan susu yang berkualitas baik. ABSTRACT   The purpose of this study was to find out the marketing channels of fresh milk at Karangploso Village Cooperative in Bocek Village, Karangploso District, Malang Regency. The material used in this study was the marketing of cow milk Karangploso KUD Bocek Village Karangploso District, Malang Regency. The method used in this study is a survey method and direct interviews with members of the Karangploso KUD. Research variables include marketing costs, total marketing profits, and marketing margins. The results showed that marketing channels for cow's milk in Bocek Village, Karangploso Sub-District, Malang Regency were: Breeders → KUD → IPS → and Consumers. Marketing costs Rp. 572.75 per litre, total marketing profit of Rp. 1,727.25 per litre and marketing margin of Rp. 2,300.00 per litre and marketing costs from KUD to consumers with total marketing costs of Rp. 291.05 per litre, total marketing profit of Rp. 2,808.96 per litre and marketing margin of Rp. 3,100. The conclusion of this study is that the marketing channel of cow's milk in Karangploso Village Cooperative in Bocek Village, Karangploso Subdistrict, Malang Regency is better. Suggestions that researchers can give to farmers in Bocek Village, Karangploso Subdistrict, Malang Regency, which must be further improved in raising dairy cows to get good quality milk.

scholarly journals GC-MS Identification of Dimethyl Sulfone in Cow's Milk and Other Livestock Products

1985 ◽  
Vol 10 (3) ◽  
pp. 549-553
Author(s):  
Masaaki IMANAKA ◽  
Kazuyoshi MATSUNAGA ◽  
Tatsuo ISHIDA
Keyword(s):  
Cow’S Milk ◽  
Cow's Milk ◽  
Dimethyl Sulfone ◽  
Livestock Products

Whey as an indicator for standardizing cow’s milk fat percentage for cheese production

2020 ◽  
pp. 33-39
Author(s):  
Prof. Asoc. Dr. Shurki MAXHUNI ◽  
Prof.Asiss.Dr.Nerimane BAJRAKTARI
Keyword(s):  
Milk Fat ◽  
Economic Indicator ◽  
Peculiar Feature ◽  
Cow’S Milk ◽  
Fat Percentage ◽  
Cow's Milk ◽  
Physical Chemical ◽  
Heated Milk ◽  
Sweet Whey ◽  
Acid Whey

The dairy industry seems to have convinced the food industry that whey is a miracle product. The list of supposed benefits it gives to food is as long as your arm. Some of the benefits may be real. Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. Sweet whey is the byproduct of rennet-coagulated cheese and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6, acid whey has a pH less than or equal to 5.1. Whey is also a great way to add sweetness to a product without having to list sugar as an ingredient as whey contains up to 75% lactose. And it sounds healthy. This study is done to research the examinations for the production of mozzarella cheese from Cow’s milk, after research and analyses of a physical-chemical peculiar feature of whey from coagulum. We have followed the processes from the drying of whey from the coagulum analyzer's physical-chemical peculiar feature. We carried out three experiments. For every experiment, we took three patterns and analyzed the physical-chemical. The calculation was appraised statistically. This paper deals with the research of% of whey fat during the process of milk production from standardized to non-standardized milk. Where% of whey fat should be an economic indicator for standardizing milk for dairy production.

Sign in / Sign up

Export Citation Format

Share Document