FURTHER STUDIES ON RAISING DAIRY CALVES WITH LIMITED AMOUNTS OF MILK

1961 ◽  
Vol 41 (1) ◽  
pp. 16-22 ◽  
Author(s):  
R. D. Clark ◽  
F. Whiting
Keyword(s):  
Body Weight ◽  
Rapid Growth ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Body Growth ◽  
Dairy Calves ◽  
Whole Milk ◽  
Increase Rate

Ninety-four Holstein heifer calves were used in five experiments to study the effects of different rates and methods of feeding whole milk on body growth rate.Calves fed whole milk at a rate of 8 pounds per head daily until 4 weeks old and none thereafter made as rapid growth to 16 and 52 weeks of age as those fed milk at a rate of 10 per cent of body weight. Calves weaned from milk abruptly when 4 weeks old grew as fast thereafter as calves receiving the same total quantity of milk but weaned gradually. Inoculation of calves with cuds at frequent intervals did not increase rate of body gain.Calves that received 6 pounds of whole milk daily until 4 weeks old and none thereafter gained as well as those that received 8 pounds of whole milk until 4 weeks old or those that received 6 pounds of whole milk daily until 8 weeks old. The inclusion of 10 per cent skim milk powder in place of linseed oilmeal in the starter did not improve gains.

Thermal Resistance of Listeria monocytogenes Scott A in Ultrafiltered Milk as Related to the Effect of Different Milk Components

2010 ◽  
Vol 73 (11) ◽  
pp. 2110-2115 ◽  
Author(s):  
KINGA SZLACHTA ◽  
SUSANNE E. KELLER ◽  
ARLETTE SHAZER ◽  
STUART CHIRTEL
Keyword(s):  
Listeria Monocytogenes ◽  
Thermal Resistance ◽  
Milk Fat ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Single Measure ◽  
Total Solids ◽  
Whole Milk ◽  
Milk Components

Pasteurization parameters for grade A milk are well established and set by regulation. However, as solids levels increase, an increased amount of heat is required to destroy any pathogens present. This effect is not well characterized. In this work, the effect of increased dairy solids levels on the thermal resistance of Listeria monocytogenes was examined through the use of ultrafiltered (UF) milk, reconstituted milk powder, and the milk components lactose and caseinate. From the results obtained, lactose and caseinate did not appear to affect thermal resistance. In addition, the level of milk fat, up to 10% of the total solids in UF whole milk, did not result in statistically significant changes to thermal resistance when compared with UF skim milk. Reconstituted skim milk powder at 27% total solids (D62-value = 1.16 ± 0.2 [SD] min, z = 5.7) did result in increased thermal resistance, as compared with reconstituted skim milk powder at 17.5% (D62-value = 0.86 ± 0.02 min, z = 5.57) and UF whole milk at 27% total solids (D62-value = 0.66 ± 0.07 min, z = 5.16). However, that increase appeared to be due to the increase in salt levels, not to increases in caseinate, fat, or lactose. Consequently, total solids, as a single measure, could not be used to predict increased thermal resistance of L. monocytogenes in concentrated milk.

Monitoring residue concentrations in milk from farm and throughout a milk powder manufacturing process

2019 ◽  
Vol 86 (3) ◽  
pp. 341-346
Author(s):  
Lizandra F. Paludetti ◽  
Alan L. Kelly ◽  
Bernadette O'Brien ◽  
David Gleeson
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Production Chain ◽  
Feed Management ◽  
Whole Milk ◽  
Milk Volume ◽  
Residue Levels ◽  
Bulk Tank ◽  
Powder Manufacturing

AbstractThe experiments reported in this research paper aimed to investigate differences in the levels of chlorate (CHLO), perchlorate (PCHLO), trichloromethane (TCM) and iodine residues in bulk tank (BT) milk produced at different milk production periods, and to monitor those levels throughout a skim milk powder (SMP) production chain (BTs, collection tankers [CTs], whole milk silo [WMS] and skim milk silo [SMS]). Chlorate, PCHLO and iodine were measured in SMP, while TCM was measured in the milk cream. The CHLO, TCM and iodine levels in the mid-lactation milk stored in the WMS were lower than legislative and industrial specifications (0.0100 mg/kg, 0.0015 mg/kg and 150 µg/l, respectively). However, in late-lactation, these levels were numerically higher than the mid-lactation levels and specifications. Trichloromethane accumulated in the cream portion after separation. Perchlorate was not detected in any of the samples. Regarding iodine, the levels in mid-lactation reconstituted SMP were higher than that required by manufacturers (100 µg/l), indicating that the levels in milk should be lower than 142 µg/l. The higher residue levels observed in late-lactation could be related to the low milk volume produced during that period and changes in sanitation practices, while changes in feed management could have affected iodine levels. This study could assist in controlling and setting limits for CHLO, TCM and iodine levels in milk, ensuring premium quality dairy products.

Determination of Chloride in Infant Formula and Adult/Pediatric Nutritional Formula by Potentiometric Titration: Single-Laboratory Validation, First Action 2015.07

2016 ◽  
Vol 99 (1) ◽  
pp. 198-203
Author(s):  
Wu Bolong ◽  
Zhang Fengxia ◽  
Ma Xiaoning ◽  
Zhou Fengjuan ◽  
Sharon L Brunelle
Keyword(s):  
Infant Formula ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Method Performance ◽  
Performance Requirement ◽  
Whole Milk ◽  
Nist Standard Reference Material ◽  
Whole Milk Powder

Abstract A potentiometric method for determination of chloride was validated against AOAC Standard Method Performance Requirement (SMPR®) 2014.015. Ten AOAC Stakeholder Panel on Infant Formula and Adult Nutritionals (SPIFAN) matrixes, including National Institute of Standards and Technology (NIST) Standard Reference Material (SRM) 1849a, were tested in duplicate on 6 independent days. The repeatability (RSDr) ranged from 0.43 to 1.34%, and the intermediate reproducibility (RSDiR) ranged from 0.80 to 3.04%. All results for NIST SRM 1849a were within the range of the certified concentration (701 ± 17 mg/100 g). Recovery was demonstrated with two overspike levels, 50 and 100%, in the 10 SPIFAN matrixes. Samples were tested in duplicate on 3 different days, and all results were within the SMPR requirement of 95 to 105%. The LOQs of the method for powdered products and ready-to-feed or reconstituted products were 20 mg/100 g and 2.2 mg/100 mL, respectively. A wide analytical range from the LOQ to 99.5% chlorine content can be reached with an appropriate dilution factor, but in practice, the upper analytical value observed in routine matrix testing was approximately 1080 mg/100 g in skim milk powder. This is a rapid, simple, and reliable chlorine-testing method applicable to infant formula, adult nutritionals, and ingredients used in these dairy-based products, such as skim milk powder, desalted whey powder, whey protein powder, and whole milk powder.

Diet and Muscular Disease in Calves

1953 ◽  
Vol 1953 (2) ◽  
pp. 94-101
Author(s):  
K. L. Blaxter
Keyword(s):  
Vitamin E ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Similar Type ◽  
Dairy Calves ◽  
Post Mortem ◽  
Dietary Requirement ◽  
Muscular Disease ◽  
Concentrated Solution

During the early stages of investigations concerned with the dietary requirement of dairy calves for certain amino-acids (Blaxter & Wood, 1952a), we had occasion to devise rations simulating milk to meet the calves’ basic requirements. These consisted of reconstituted dried skim-milk powder, glucose, trace elements, lard as a source of fat and a concentrated solution of vitamins A and D in arachis oil. The diet was comparatively cheap and the growth of the calves which were given it appeared quite satisfactory, at least for the first month. Then, quite suddenly, some animals developed alarming symptoms of muscular and cardiac derangement and some died. Examination of the calves at post mortem showed the presence of muscular degeneration which appeared comparable to a similar type of degeneration which had been observed in guinea-pigs and rabbits given rations low in vitamin E content (Goettsch & Pappenheimer, 1931). The ration which we had been giving to the calves contained only a few milligrams of vitamin E, since experiments in America had suggested that E deficiency in cattle took several years to produce (Gullickson & Calverley, 1946).

THE EFFECT OF SUPPLEMENTING A RICE DIET WITH LYSINE, METHIONINE, AND THREONINE ON THE DIGESTIBILITY COEFFICIENT, BIOLOGICAL VALUE, AND NET PROTEIN UTILIZATION OF THE PROTEINS AND ON THE RETENTION OF NITROGEN IN CHILDREN

1964 ◽  
Vol 42 (3) ◽  
pp. 385-393 ◽  
Author(s):  
H. N. Parthasarathy ◽  
Kantha Joseph ◽  
V. A. Daniel ◽  
T. R. Doraiswamy ◽  
A. N. Sankaran ◽  
...  
Keyword(s):  
Body Weight ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Protein Utilization ◽  
N Retention ◽  
Biological Value ◽  
True Digestibility ◽  
Net Protein ◽  
Rice Diet

The effect of supplementing a rice diet providing about 1.3–1.4 g protein per kg body weight with lysine, methionine, and threonine individually or together on true digestibility coefficient (DC), biological value (BV), and net protein utilization (NPU) of the proteins has been studied in girls aged 8–9 years. The retention of nitrogen on the rice diet was very low (9.5% of intake in the first series and 8.5% in the second series). The BV and NPU of the proteins of rice diet were 64.1 and 52.9 in the first series and 66.6 and 54.9 in the second series. Supplementation of the rice diet with lysine or methionine or lysine + methionine brought about a significant improvement in N retention (12.6, 12.0, 13.5% of intake) and in the BV (68.3, 66.3, 69.3) and NPU (54.8, 55.7, 55.8). When the rice diet was supplemented with lysine and threonine, a highly significant improvement in the N retention (18.9% of intake) and in the BV (77.4) and NPU (63.4) was observed. Addition of methionine to rice diet containing lysine and threonine resulted in a further improvement in N retention, BV, and NPU of the diets. The net available protein (g/kg body weight) from the different diets were as follows: rice diet, 0.71; rice diet + lysine, 0.76; rice diet + methionine, 0.74; rice diet + lysine + methionine, 0.77; rice diet + lysine + threonine, 0.85; rice diet + lysine + threonine + methionine, 0.91; and skim milk powder diet, 0.96–0.98.

scholarly journals Price changes of dairy products in the European Union

2021 ◽  
Vol 67 (No. 9) ◽  
pp. 373-381
Author(s):  
Aneta Bełdycka-Bórawska ◽  
Piotr Bórawski ◽  
Marta Guth ◽  
Andrzej Parzonko ◽  
Tomasz Rokicki ◽  
...  
Keyword(s):  
European Union ◽  
Dairy Products ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
The European Union ◽  
Whey Powder ◽  
Whole Milk ◽  
Whole Milk Powder ◽  
The Eu

This article presents changes in the prices of milk and other dairy products in the European Union (EU). First, the descriptive statistics of the prices of milk and dairy products are presented, and then correlation and regression analyses were conducted to measure the relationships between the prices. We used the augmented Dickey-Fuller (ADF) test and generalised autoregressive conditional heteroscedasticity (GARCH) model to measure the stationarity and changes in dairy product prices in the EU. At the EU level, we checked the changes in prices of butter, skim milk powder, whole milk powder, Cheddar, Edam, Gouda, Emmental and whey powder. Our analysis confirmed that the butter, skim milk powder, whole milk powder, Cheddar, Edam and Gouda processes depend on previous values. The biggest price changes were observed in whey powder (34.12%), butter (24.46%) and skim milk powder (21.78%).

Application of reverse osmosis to the manufacture of dried whole milk and skim-milk

1979 ◽  
Vol 46 (4) ◽  
pp. 663-672 ◽  
Author(s):  
James Abbot ◽  
Frank A. Glover ◽  
Donald D. Muir ◽  
Paul J. Skudder
Keyword(s):  
Reverse Osmosis ◽  
Spray Drying ◽  
Milk Production ◽  
Protein Denaturation ◽  
Milk Powder ◽  
Skim Milk ◽  
Bacterial Count ◽  
Skim Milk Powder ◽  
Powder Morphology ◽  
Whole Milk

SummaryPowders were prepared from whole and skim-milk using reverse osmosis (RO) as a first stage followed by either evaporation and spray drying or spray drying alone. They were compared with powders made by the conventional method of evaporation and spray drying. Measurements were made of powder solubility, free fat content, whey protein denaturation, vitamin content, powder morphology and bacterial count. The free fat contents of powders prepared from whole milk concentrated by RO were high; otherwise, there were no significant differences in the properties of powders made from milks concentrated initially by RO and those prepared by conventional evaporation. The results indicate that it is feasible to use RO for the manufacture of skim-milk powder and for dried whole milk production where higher free fat levels are not detrimental.

FISH PROTEIN CONCENTRATE (CONMAR 80) OR REFINED SOY FLOUR AS SUBSTITUTES FOR SKIM MILK POWDER IN CALF MILK REPLACERS

1988 ◽  
Vol 68 (4) ◽  
pp. 1155-1161
Author(s):  
H. DEBOER ◽  
R. R. HACKER ◽  
S. LEESON ◽  
V. WAGEMANS
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Protein Source ◽  
Soy Flour ◽  
Dairy Calves ◽  
Milk Replacer ◽  
Calf Performance ◽  
Holstein Calves ◽  
Milk Replacers

A new commercial hexane-extracted fish meal, Conmar 80, (80% CP) and soy flour were used as protein sources in milk replacer diets for young dairy calves. Three milk replacers, identical in composition except for the diet protein source, were offered in two experiments to Holstein Friesian male calves. The three treatments were: 50% skim milk (SM), 27% whey (W); 22% SM, 47% W, 9% Conmar 80; and 22% SM, 42% W, 15% soy flour. The first experiment compared calf performance parameters and a second experiment compared digestibility parameters for the three diets. A total of 132 Holstein calves were involved in trial 1 and 12 Holstein calves in trial 2. Calf performance, feed efficiency and mortality were not different from controls when Conmar 80 was included as a protein source (36%) in milk replacer. Partial replacement of skim milk powder with soy flour as 37% of the protein source gave lower average daily gains, a higher feed conversion and mortality rate. The digestibility data for all rations were similar. The results indicated that approximately one-third of the protein in milk replacer could be provided by fish protein concentrate in place of skim milk powder without any reduction in calf performance. Key words: Dairy calves, milk replacer, performance, Conmar 80

Serological differentiation of cow's, buffalo's, goat's and sheep's milks

1966 ◽  
Vol 33 (2) ◽  
pp. 129-137 ◽  
Author(s):  
F. C. Pinto
Keyword(s):  
Related Species ◽  
Serum Proteins ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Blood Serum Proteins ◽  
Whole Milk ◽  
Precipitin Test

SummaryMilks of the closely related species ox, buffalo, goat and sheep were differentiated by the precipitin test using antisera to blood serum proteins. The antisera were made specific for the homologous species by absorption. The component of milk tested was the lactalbumin–lactoglobulin fraction present in whey. Fraudulent sale of diluted buffalo's milk, cow's milk–buffalo's milk–water mixtures and reconstituted whole and skim-milk powders as genuine cow's milk was detected. Of 270 milks serologically tested, 233 were cow, 26 buffalo, 1 goat, 3 cow–buffalo mixtures, 2 reconstituted whole-milk powders and 5 reconstituted skim-milk powders. Of the samples serologically identified as cow, 135 had analytical figures for fat and solid-not-fat (SNF) only just outside or within the buffalo range.Milk from any one species was detected in a concentration of 5% (v/v) in milk of a related species. Species identification was made of human milk stains in 2 medicolegal cases. Fresh cow's milk, reconstituted whole-milk powder and reconstituted skim-milk powder were differentiated.

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