Physicochemical, Microbiological and Technological Properties of Red Deer (Cervus elaphus) Milk during Lactation

This study describes chemical, physical, microbiological and technological characteristics of red deer milk and the effect of lactation on these parameters in order to know their potential aptitude to elaborate dairy products. During 18 weeks, milk from five hinds was monitored for composition, bacteriology, somatic cell count (SCC), physical properties and rennet coagulation. Mean values (g/100 g) for fat, protein, lactose and dry matter were 10.4, 7.1, 4.3 and 24.2, respectively, and for urea, 265 mg/100 mL. Except for lactose, a significant increase in these components was observed (p < 0.01) as lactation progressed. The average values for bacteriology and SCC were 5.3 log cfu/mL and 4.7 log cells/mL, respectively. Regarding physical properties, conductivity (mean: 2.8 ms/cm), viscosity (3.1 Cp), coordinates L* (89.9) and a* (−3.1) and milk fat globule diameter (D4,3: 6.1 µm) increased along with lactation while density (1.038 g/mL) decreased (p < 0.01). The pH (6.7), acidity (22.9° Dornic), coordinate b* (8.4) and ethanol stability (66.6% v/v) were stable during the study period. The stage of lactation also has a significant impact on milk coagulation properties and mean curd yield was 3.29 g/10 mL. These results suggest that red deer milk could be a potential innovative source of milk for the dairy industry.

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The effect of post-capture management strategy on the welfare and productivity of wild red deer (Cervus elaphus) hinds introduced to farming systems

Animal Science ◽

10.1017/s1357729800014879 ◽

1996 ◽

Vol 63 (2) ◽

pp. 315-327 ◽

Cited By ~ 5

Author(s):

P. J. Goddard ◽

I. J. Gordon ◽

W. J. Hamilton

Keyword(s):

Cervus Elaphus ◽

Plasma Cortisol ◽

Red Deer ◽

Live Weight ◽

Significant Rise ◽

Remote Site ◽

Acth Stimulation ◽

Mean Values ◽

Capture Site ◽

The Mean

AbstractWild red deer (Cervus elaphus) hinds were subjected to one of five post-capture management strategies during the period from capture in late pregnancy in March, until weaning in September. The treatments were: remained enclosed at the capture site; relocated to a remote site; relocated to a conventional deer farm on improved pasture; relocated to a conventional deer farm and grazed with farmed hinds; housed prior to calving on a conventional deer farm site. For a further year, all hinds were managed under conventional deer farm conditions. There was considerable evidence, based on mortality and behaviour, to suggest that initial housing of the hinds following capture compromised their welfare. Deaths of hinds (seven out of 20) occurred in this group, associated with bullying during the housed period. Hinds on this treatment also showed a higher frequency of aggressive interactions compared with the groups directly moved to the deer farm (11% v. 2% respectively of scans conducted at 10-min intervals over 6h; P < 0·001) and a reduced level of lying behaviour (15% v. 34 to 47% of scans; P < 0·001) during the gestation period. Similarly, during the calving period, this group lay the least (27% v. 43 to 72% of scans; P < 0·001) and the mean number of interactions between hinds reached 11·7 compared with 1·5 to 4·9 (F < 0·001) in the other groups over a continuous 6-h recording period. The two groups of hinds relocated directly onto sown swards were generally similar to one another in terms of behaviour and performance. However, the group mixed with farmed hinds suffered from considerable calf losses in year 1 due to disease (four out of 12). Losses of hinds over winter in year 1 (nine out of 90) occurred principally amongst those animals which had not become habituated to human presence or supplementary feeding in the summer, i.e. groups remaining enclosed at the capture site or relocated to a remote site. When all hinds were treated similarly in year 2 the hinds from these same two groups, together with those initially housed indoors, showed more hind-hind interactions overall than the two groups located directly onto the deer farm (7·2 v. 3·1 interactions per hind over a 4-h period; P < 0·02) and it is suggested that these hinds had not yet adapted to their new environment. An ACTH stimulation test conducted during year 2 supported the view that the two groups of hinds most recently introduced into the managed system were subject to a chronic stressor at the time of testing, since administration of ACTH did not elicit a significant increase in plasma cortisol concentrations (mean values pre- and post-ACTH 188 and 217 nmol/l respectively). In contrast, the mean plasma cortisol concentrations of the two groups managed under extensive farm conditions from the outset, showed a significant rise (pre- and post-ACTH, 261 and 376 nmol/l respectively; P < 0·01). From this it is concluded that their adaptation to the farm environment had already occurred. The live-weight gains of the wild hinds calves (229 g/day) on the improved pastures in the 1st year of the study were below that for farmed hinds calves (282 g/day; P < 0·05), suggesting that they were not habituated to the management system. However, by the end of year 2 animal performance was comparable with that of farmed hinds and calf growth rates reached 276 g/day. Thus while housing wild red deer immediately after capture is associated with poor welfare, analysis of behaviour, adrenal response and animal production over a longer period suggests that by the end of the study few important differences remained between the groups.

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Milk-fat globule membranes: chemical composition and phosphoesterase activities during lactation

Journal of Dairy Research ◽

10.1017/s0022029900020446 ◽

1977 ◽

Vol 44 (3) ◽

pp. 483-493 ◽

Cited By ~ 6

Author(s):

Teresa Diaz-Mauriño ◽

M. Nieto

Keyword(s):

Amino Acid ◽

Chemical Composition ◽

Amino Acid Analysis ◽

Milk Fat ◽

Stage Of Lactation ◽

Milk Fat Globule ◽

Fat Globule ◽

Milk Fat Globule Membranes ◽

Carbohydrate Contents ◽

Acid Phosphomonoesterase

SummaryThe morphology, protein and glycoprotein composition, amino-acid analysis, phospholipid and carbohydrate contents and 3 phosphoesterase activities of the milk-fat globule membranes were studied in 4 cows during their whole period of lactation. No differences were found in the morphology and the overall chemical composition. However, glycoprotein composition varied with the cow and, for each cow, with the stage of lactation. The differences were more marked for membranes obtained from colostrum. Acid phosphomonoesterase was practically unchanged during the whole period of lactation, while alkaline phosphomonoesterase and phosphodiesterase increased as lactation proceeded.

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546. Studies on the secretion of milk of low fat content by cows on diets low in hay and high in concentrates: III. The effect of variations in the amount and physical state of the hay and a comparison of the Shorthorn Friesian breeds

Journal of Dairy Research ◽

10.1017/s002202990000724x ◽

1954 ◽

Vol 21 (2) ◽

pp. 172-177 ◽

Cited By ~ 14

Author(s):

C. C. Balch ◽

D. A. Balch ◽

S. Bartlett ◽

Zena D. Hosking ◽

V. W. Johnson ◽

...

Keyword(s):

Treatment Period ◽

Milk Fat ◽

Control Period ◽

Fat Content ◽

Fat Percentage ◽

Mean Values ◽

Stage Of Lactation ◽

Low Protein ◽

Initial Control ◽

Small Decline

1. Four comparable groups of Shorthorn cows were used for an investigation of the effects of various amounts of hay, given with concentrates, on the fat content and yield of milk.2. During the initial and final control periods all the cows received 16 lb. hay daily and about 4 lb. of a balanced concentrate mixture (flaked maize 50%, weatings 35% and decorticated groundnut cake 15%) per 10 lb. of milk produced. During the experimentaltreatment period of 7 weeks the groups received 12, 8 or 4 lb. hay, or 8 lb. coarsely ground hay, per cow daily respectively, with sufficient of a low protein concentrate to compensate for the reduction in hay, and the balanced mixture as in the control periods.3. The change from 16 to 12 lb. hay did not affect the fat content of the milk, a small decline being attributable to the advance in stage of lactation, but the mean values for the last 2 weeks of treatment, adjusted for the differences in the initial control period, showed that the milk fat percentage for the groups receiving 8 and 4 lb. hay and 8 lb. ground hay had fallen by 1·16,1·12 and 1·72 respectively by comparison with that for the 12 lb. hay group.4. A group of Friesian cows was included in the experiment, and received 4 lb. hay during the treatment period. The fall in the fat content of their milk was greater, but not significantly different from, that observed with the corresponding group of Shorthorn cows.5. In the treatment period the milk yields tended to decline more rapidly than in the control periods, and this taken in conjunction with the falls in fat content was reflected in considerable falls in the yield of milk fat, ranging from 28·4 to 55·2% with diets containing less than 12 lb. hay. Both the fat percentage and fat yields recovered in the final control period.

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Effects of different storage conditions, the farm and the stage of lactation on renneting parameters of goat milk investigated using the Formagraph method

Journal of Dairy Research ◽

10.1017/s0022029911000343 ◽

2011 ◽

Vol 78 (3) ◽

pp. 343-348 ◽

Cited By ~ 11

Author(s):

Michele Pazzola ◽

Filippo Balia ◽

Maria Luisa Dettori ◽

Maria Consuelo Mura ◽

Vincenzo Carcangiu ◽

...

Keyword(s):

Statistical Difference ◽

Prediction Models ◽

Goat Milk ◽

Storage Conditions ◽

Clotting Time ◽

Mean Values ◽

Milk Samples ◽

Stage Of Lactation ◽

Fresh Milk ◽

Milk Coagulation

This study evaluated the effect of storage on renneting properties of goat milk investigated using the Formagraph method. Milk samples from 169 goats in three farms (F1, F2 and F3) were analysed during an entire lactation (45, 75, 105, 135 and 165 days in milking DIM), to obtain renneting parameters, both from fresh milk and after storage with Bronopol and freezing at −20°C and −80°C. As regards fresh milk, mean values of clotting time were between 12·51 (45 DIM) and 13·29 min (105 DIM and F2), the curd firming time between 1·77 (45 DIM) and 2·15 min (F1) and curd firmness between 42·09 (165 DIM) and 49·55 mm (45 DIM). No statistical difference was recorded after storage. After regression analysis, all prediction models showed significance value at P<0·001 with the highest R2 value for clotting time, 0·710 (fresh vs. frozen milk at −20°C), and the lowest for clot firmness, 0·281 (fresh vs. frozen milk at −80°C). Results demonstrated that assessment of goat milk coagulation properties using the Formagraph method is also achievable after freezing or Bronopol addition.

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Physical properties and microstructure of yoghurt enriched with milk fat globule membrane material

International Dairy Journal ◽

10.1016/j.idairyj.2011.04.015 ◽

2011 ◽

Vol 21 (10) ◽

pp. 798-805 ◽

Cited By ~ 32

Author(s):

Thien Trung Le ◽

John van Camp ◽

Pet Anthony L. Pascual ◽

Geert Meesen ◽

Natacha Thienpont ◽

...

Keyword(s):

Physical Properties ◽

Milk Fat ◽

Membrane Material ◽

Milk Fat Globule Membrane ◽

Milk Fat Globule ◽

Fat Globule

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The influence of high temperatures on milk proteins

Hemijska industrija ◽

10.2298/hemind0203123m ◽

2002 ◽

Vol 56 (3) ◽

pp. 123-132 ◽

Cited By ~ 8

Author(s):

Ognjen Macej ◽

Snezana Jovanovic ◽

Jelena Djurdjevic-Denin

Keyword(s):

High Temperatures ◽

Milk Fat ◽

Protein Denaturation ◽

Whey Proteins ◽

Milk Proteins ◽

Casein Micelle ◽

Casein Micelles ◽

Rennet Coagulation ◽

Milk Fat Globule ◽

Rennet Casein

High temperatures Induce certain changes in milk constituents, but the degree of these changes depends on both the temperature and time of heat treatment. The most pronounced changes take place in milk proteins. The forewarming of milk causes an increase in acidity, the precipitation of soluble Ca-phosphate, whey protein denaturation and coagulation, as well as the interaction with casein micelles, the Maillard browning reaction, the dephosphorylation of casein, the hydrolysis of casein micelles, changes in whey proteins, an extension of the rennet coagulation time and an exchange of the rheological properties of the acid and rennet casein gels, changes in the zeta-potential and casein micelle hydration, the interaction between the milk proteins and proteins of milk fat globule membrane.

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Effect of Milk Fat Globule Size on Physical Properties of Milk

SpringerBriefs in Food, Health, and Nutrition - Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products ◽

10.1007/978-3-319-23877-7_6 ◽

2015 ◽

pp. 35-45

Author(s):

Tuyen Truong ◽

Martin Palmer ◽

Nidhi Bansal ◽

Bhesh Bhandari

Keyword(s):

Physical Properties ◽

Milk Fat ◽

Globule Size ◽

Milk Fat Globule ◽

Fat Globule

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Lipolysis and the distribution of lipase activity in bovine milk in relation to stage of lactation and time of milking

Journal of Dairy Research ◽

10.1017/s002202990002389x ◽

1985 ◽

Vol 52 (1) ◽

pp. 55-64 ◽

Cited By ~ 41

Author(s):

Lennart Ahrné ◽

Lennart Björck

Keyword(s):

Lipase Activity ◽

Milk Fat ◽

Bovine Milk ◽

Close Correlation ◽

Early Lactation ◽

Stage Of Lactation ◽

Milk Fat Globule ◽

Fat Globule ◽

Morning Milk ◽

Two Stages

SUMMARYThe increase in levels of free fatty acids (FFA) in morning and afternoon milk after 48 h cold storage at 5 °C was determined at two stages of lactation in milk from 96 cows. Lipolysis was positively correlated to day of lactation (r = 0·6, P < 0·001), while the correlations between lipolysis and milk yield and fat content respectively were due to these factors being related to day of lactation. In afternoon milk the level of FFA increased almost three times above that in morning milk. Lipolysis was closely related to the lipoprotein lipase (LPL) activity associated with the cream fraction (r = 0·8, P < 0·001). Afternoon milk had higher LPL activity in the cream fraction than morning milk. Lipase activity in the cream increased with increasing stage of lactation. Cooling of milk increased LPL activity associated with the fat phase. This effect was greater in afternoon milk from late lactation than in morning milk from early lactation. When heparin was added to milk the LPL activity associated with the fat increased substantially; again, this effect was greater in afternoon milk from late lactation than in morning milk from early lactation. Lipolysis was higher in heparinized milk than in normal milk, and there was a close correlation between lipolysis and LPL activity associated with the fat (r = 0·82, P < 0·001). Characteristics of the milk fat globule influencing the attraction of LPL were found to be fundamentally important to lipolysis.

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