Effects of calf separation and injection of oxytocin on milk performance and milk composition of the Polish Red cows

Abstract. The aim of this study was to analyse the yield and composition of milk from Polish Red cattle after 12-hour isolation of calves. Sixty six Polish Red cows were kept together with calves. Control milkings were carried out once a month after 12-hour isolation of calves. Five subsequent milkings after calving were taken under consideration. In the season (May–July 2012) oxytocin (OXT, 1 ml, 3 min before control milking) was injected. The milk of cows milked mechanically after 12-hour isolation of calves was characterized by a very low fat content (0.47–0.58 %) depending on the month after calving. There were no differences in protein and lactose content compared to the standard composition of cow’s milk. The milk yield was 6.16 kg in the first milking after calving and 3.55–4.01 kg in the four further milkings. After administration of OXT a significant increase of milk was observed in the first (12.9 kg) and subsequent months of lactation (8.5–12.4 kg). Milk fat content was significantly higher (4.14 % in the first and 3.39–3.86 % in the further milkings).

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Cow's Milk and Dairy Consumption: Is There Now Consensus for Cardiometabolic Health?

Frontiers in Nutrition ◽

10.3389/fnut.2020.574725 ◽

2020 ◽

Vol 7 ◽

Author(s):

Sally D. Poppitt

Keyword(s):

Dairy Products ◽

Fat Content ◽

Animal Origin ◽

Cow’S Milk ◽

Cardiometabolic Health ◽

Inverse Association ◽

Low Fat ◽

Cow's Milk ◽

Positive Effects ◽

Dairy Consumption

Cow's milk and dairy products derived from this complex food source have long been proposed as beneficial to human health, yet underlying clinical evidence of direct benefit continues to raise controversy. Limited evidence supports positive cardiometabolic effects of a number of dairy macro- and micronutrient components including whey protein and casein, unsaturated fats, milk fat globule membrane (MFGM) and polar phospholipids, vitamin D and calcium, in addition to non-bovine components including bacterial and yeast probiotics. More controversial remain lipid components trans fats, including trans vaccenic acid, trans palmitoleic acid, and conjugated cis trans linoleic acid (CLA), plus medium-chain and odd-chain dairy fats. New evidence is rapidly identifying multiple pathways by which these dairy nutrients may effect health. Processing, including fermentation and homogenization, may also have positive effects. Conversely, the high saturated fat content of dairy has long raised concern, aligned with international guidelines to minimize dietary intake of animal-origin saturated fatty acids (SFA) to achieve better cardiometabolic health. However, led in part by observational studies and meta-analyses showing dairy to have no or even an inverse association with cardiometabolic health, evidence from randomized controlled trials (RCTs) has been scrutinized over the last 5 years, and focus on low-fat dairy has been challenged. Recent evidence supports the hypothesis that adverse effects of SFAs on metabolic health may be ameliorated when these fats are consumed within a complex matrix such as milk, cheese or yogurt, and that dairy food categories may influence outcomes as much as total fat content. For example, yogurt and high-fat, high-SFA cheese have a negative association with risk of type 2 diabetes (T2D) in many, not all, published trials. However, large sample dairy RCTs of long duration with CVD or T2D incidence as primary endpoints are lacking. This is a clear research gap, with these clinical studies required if a causative link between dairy and improved cardiometabolic health is to be confirmed and in turn promoted through dietary guidelines. Current advisories from national guidance groups such as American Heart Association (AHA) and European Society of Cardiology (ESC) continue to promote consumption of low-fat dairy products, whilst liquid milk and yogurt remain part of nutrition guidelines from joint American Diabetes Association (ADA)/European Association for Study of Diabetes (EASD) reports, and as part of a “no-one-size-fits-all” answer to diet and T2D by the ADA in their most recent 2019 Consensus Report.

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Monitoring of fatty farming corives of extreme dairy pores of Ukraine

Faktori eksperimental'noi evolucii organizmiv ◽

10.7124/feeo.v24.1082 ◽

2019 ◽

Vol 24 ◽

pp. 75-79

Author(s):

Z. V. Yemets ◽

A. M. Mamenko ◽

O. S. Miroshnikova

Keyword(s):

Mathematical Analysis ◽

Milk Fat ◽

Dairy Products ◽

Genetic Factors ◽

Fat Content ◽

Animal Research ◽

Cow’S Milk ◽

Cow's Milk ◽

Reverse Trend

Aim. The “breed” was used as one of the genetic factors and as a result the genetic and mathematical analysis of fat content on cow’s milk and the output of milk fat depending on the origin mainly in Kharkiv region have been carried out. Methods. Studies were performed on materials pedigree registered in Kharkiv region agribusinesses and farms in Institute of Animal research, NAAN of Ukraine, on the cows of Ukrainian red and pockmarked and black and pockmarked breed. Results. The highest fatty dairy products are distinguished by animals of the Ukrainian red- and pockmarked milk breed (3.9 %), while the cows of Ukrainian black- and pockmarked milk are lower (3.81 %). As for the milk fat, there is a reverse trend, the cows of Ukrainian black- and pockmarked milk breed have a higher yield of milk fat in milk (167.4 kg) than cows of Ukrainian red -and- pockmarked milk (161.6 kg). Conclusions. The fat content in the milk of Ukrainian red -and- pockmarked currant dairy breeds is 3.9 %, while the cows of Ukrainian black- and pockmarked milk breed 3.81 %. The yield of milk fat from cows of the Ukrainian black- and pockmarked milk was 167.4 kg, while in cows of Ukrainian red- and pockmarked breed 161.6 kg. The "breed" factor has a significant (P > 0.999). Keywords: вlack- and pockmarked, red- and pockmarked, breed, factors, milk.

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Formulation of low-fat cheese analogue from sweet corn extract using papain and lime extract as coagulant

Food Research ◽

10.26656/fr.2017.4(4).395 ◽

2020 ◽

Vol 4 (4) ◽

pp. 1071-1081

Author(s):

N. Aini ◽

B. Sustriawan ◽

V. Prihananto ◽

J. Sumarmono ◽

R.N. Ramadan ◽

...

Keyword(s):

Protein Content ◽

Sweet Corn ◽

Fat Content ◽

Sensory Characteristics ◽

Raw Material ◽

Soluble Solids ◽

Cow’S Milk ◽

Low Fat ◽

Cow's Milk ◽

Low Fat Cheese

Cheese is not only created using cow's milk and can also be made from a mixture of vegetable extracts, including corn extract. Cheese from corn extract has the advantages of low-fat and high-carotene. Notably, papain can be used as a coagulant in the production of cheese analogue, while maltodextrin functions to increase volume and total solids for greater yield. The objectives of the present study was 1) to optimize the formula composition between lime extract, papain, and maltodextrin to create a cheese analogue from sweet corn extract with high yield and protein as well as good sensory properties, 2) to study the physicochemical and sensory characteristics of the cheese analogue using the optimal formula, and 3) to compare analog cheese from corn milk to cow's milk cheese. The experimental design involved response surface methodology with three factors (lime extract, papain, and maltodextrin). The results of the study produced the optimal cheese analogue formula from corn extract with the addition of lime extract (2.283%), papain (0.022%), and maltodextrin (15%). The characteristics of this cheese analogue include a yield of 20.3%; pH of 5.4; 14oBrix soluble solids; water content of 65.3%; protein content of 13.5%; total-carotene of 544.4 ppm and of fat content 4.6%. The cheese analogue has sensory characteristics of soft texture, the ability to spread evenly, the typical color of cheese (i.e. yellowish-white), and was preferred by panelists. Cheese analogue has protein content of 7.1%, fat content of 4.55%, total carotene of 544.4 mg/g, cholesterol 0.02 mg/g; while commercial cheese from cow’s milk has protein content 6.3%, fat content 24.53%, total carotene 5.32 mg/g and cholesterol 0.19 mg/g. Thus, sweet corn can potentially be used as a raw material for producing low-fat cheese analogues.

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ESTIMATION OF SIMMENTAL COWS FOR MACHINE MILKING SUITABILITY

Vestnik of Ulyanovsk state agricultural academy ◽

10.18286/1816-4501-2021-1-137-142 ◽

2021 ◽

Vol 212 ◽

pp. 137-142

Author(s):

E.I. Anisimova ◽

◽

P.S. Katmakov ◽

A.V. Bushov ◽

◽

...

Keyword(s):

Protein Content ◽

Milk Yield ◽

Agricultural Production ◽

Milk Fat ◽

Milk Composition ◽

Fat Content ◽

Agricultural Cooperative ◽

Machine Milking ◽

Milk Flow ◽

Daily Milk Yield

The paper presents results of studies on evaluating Simmental cows for machine milking suitability. It was found that 78.7% of cows had a bowl-shaped udder, round - 14.7% and goat - 6.6% of cows at ‘agricultural production cooperative “COMBINE”. Bowl-shaped cows are more productive. Their milk yield was 4724 kg for 305 days of lactation with a fat content of 3.97% and a protein content of 3.30%. Their udder index was 47.7%. As for cows with a rounded udder shape, milk yield per lactation was 4246 kg with fat and protein content of 4.08 and 3.26% , respectively, and an udder index of 46.1%. Cows with a goat udder shape were characterized by low milk yield (3181 kg) and the worst parametres of milk fat content (3.88%), milk protein (3.20%) and udder index (2.2%). Approximately the same pattern is observed in the herd of the agricultural cooperative “Abodimovskiy” with slightly worse parametres of cow productivity. The intensity of milk production of cows of agricultural production cooperative “Abodimovsiy” with a bowl-shaped udder was 1.42, round - 1.35 and goat - 1.18 kg / min. Cows with a rounded udder shape had higher milk flow rate, which was equal to 1.65 kg / min, with a bowl-shaped one - 1.24 and with a goat udder shape- 1.09 kg / min in agricultural production cooperative “Combine”. No relation was found between udder index and milk composition. There is also no conjugation between the intensity of milk flow and fat and protein content for udder quarters and for the udder as a whole, whereas a positive correlation was found between the intensity of milk flow and daily milk yield.

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The Diurnal Variation of Urea in Cow’s Milk and how Milk Fat Content, Storage and Preservation Affects Analysis by a Flow Injection Technique

Acta Veterinaria Scandinavica ◽

10.1186/bf03548356 ◽

1994 ◽

Vol 35 (1) ◽

pp. 66-77

Author(s):

J. Carlsson ◽

J. Bergström

Keyword(s):

Diurnal Variation ◽

Flow Injection ◽

Milk Fat ◽

Fat Content ◽

Cow’S Milk ◽

Injection Technique ◽

Cow's Milk

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Some Effects of Cow Nutrition on Milk Composition

BSAP Occasional Publication ◽

10.1017/s0263967x00003566 ◽

1984 ◽

Vol 9 ◽

pp. 109-109

Author(s):

D. J. Roberts ◽

H. R. Ferns

Keyword(s):

Protein Content ◽

Milk Yield ◽

Milk Fat ◽

Crude Protein ◽

Milk Composition ◽

Fat Content ◽

Grazing Season ◽

Flat Rate ◽

Feeding Trials

The milk composition responses in five feeding trials were as follows.1. A study of silage quality showed that the fat content was lower (39.9 v. 43.1 g/kg, s.e. of difference 1.00) and the protein content was higher (35.0 v. 33.7 g/kg, s.e. of difference 0.48) with silage cut three times per season compared with silage cut twice per season.2. Silage offered as a buffer food overnight in the early part of the grazing season reduced milk yield (18.9 v. 19.9 kg/day, s.e. of difference 0.26) and increased fat content (39.4 v. 35.6 g/kg, s.e. of difference 0.50) when compared with grazing only. Silage offered in the late grazing season did not affect milk yield but increased fat content(44.1 v. 41.3 g/kg, s.e. of difference 0.94). There was no significant effect on protein content.3. A concentrate containing 18 g crude protein/kg was offered at rates of 0.30, 0.375 and 0.45 kg/kg milk plus silage ad libitum. The fat contents were 38.0, 38.6 and 36.1 g/kg and the protein contents 30.3, 31.2 and 32.1 g/kg, respectively.4. In two experiments comparing flat-rate concentrate feeding with feeding according to yield, no significant differences were found in milk yield, fat and protein contents.5. In a study of body condition at calving, cows calving at score 2 had milk fat contents similar to cows calving at score 3 but there were differences in the fatty acid composition of the milks. The cows calving at score 2 produced milk with a higher protein content than those at score 3 (32.8 v. 30.7 g/kg, s.e. of difference 0.85).

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INFLUENCE OF SELENIUM-CONTAINING PREPARATIONS ON COW'S MILK WITH INCREASED TECHNOGENIC LOAD ON AGROSYSTEMS

Scientific Notes Kazan Bauman State Academy of Veterinary Medicine ◽

10.31588/2413-4201-1883-247-3-34-36 ◽

2021 ◽

Vol 247 (3) ◽

pp. 34-36

Author(s):

R.А. Volkov ◽

◽

D.V. Portnov ◽

Yu.V. Larina ◽

◽

...

Keyword(s):

Protein Content ◽

Milk Yield ◽

Fat Content ◽

Cow’S Milk ◽

Qualitative Composition ◽

Milk Productivity ◽

Experimental Animals ◽

Cow's Milk ◽

Daily Milk Yield ◽

Daily Milk

Feeding experimental animals with supplements containing selenium in various forms and doses did not have a significant effect on milk productivity and the qualitative composition of milk. However, when using «Sel-Plex», there is a tendency to increase the average daily milk yield in terms of basic fat content by 0.9-4.4 % and an increase in the protein content in milk by 1.2-2.3 % compared to control.

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278. Studies on ass's milk: Composition

Journal of Dairy Research ◽

10.1017/s0022029900003472 ◽

1941 ◽

Vol 12 (2) ◽

pp. 119-130 ◽

Cited By ~ 11

Author(s):

C. P. Anantakrishnan

Keyword(s):

Total Phosphorus ◽

Milk Fat ◽

Amino Nitrogen ◽

Milk Composition ◽

Cow’S Milk ◽

Total Protein Content ◽

Total Acid ◽

Protein Nitrogen ◽

Cow's Milk ◽

Colloidal Form

The total solids of samples of ass's milk ranged from 7·80 to 9·10, the solids-not-fat from 7·14 to 8·50, and the fat from 0·54 to 0·71%.The nitrogen distribution in ass's milk is: casein 39·5, albumin 35·0, globulin 2·7 and non-protein nitrogen 22·8% of the total nitrogen. Ass's milk contains: casein 0·70, albumin 0·62 and globulin 0·07%. The total protein content is 1·39%. Ass's milk is therefore characterized by a low casein, a low globulin and a high albumin content.The non-protein nitrogen consists of amino nitrogen 8·1, urea nitrogen 24·3 and uric acid 0·7 mg./100 ml. of milk. The urea content is twice that present in cow's milk.The mean chloride and lactose contents of the milk samples are 0·037 and 6·1% respectively.The average calcium and phosphorus content of ass's milk are 0·081 and 0·059% respectively. Half the calcium is ionic, and half is in colloidal form.The phosphorus distribution is: total acid soluble 84·0, acid soluble organic 38·5, easily hydrolysable ester 27·4, inorganic 46·0, and colloidal inorganic 23·0 % of the total phosphorus. The ratio of CaO: P2O5 is 1:1. 46 % of the total phosphorus is in ester form; this is high when compared with only 12 % in cow's milk; most of the phosphoric ester forms soluble barium salts, which is a distinguishing feature of ass's milk.The total sulphur content is 15·8 mg./100 ml.The fat has a penetrating odour and is coloured orange-yellow. It has an iodine value of about 86, which is much higher than that for human milk fat. The Reichert (9·5) and Kirschner values (5·7) are low.In general, the composition of ass's milk resembles that of human rather than of cow's milk.

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Consumption of Cow’s Milk in Early Childhood and Fracture Risk: A Prospective Cohort Study

American Journal of Epidemiology ◽

10.1093/aje/kwz216 ◽

2019 ◽

Vol 189 (2) ◽

pp. 146-155

Author(s):

Riley M Allison ◽

Catherine S Birken ◽

Gerald Lebovic ◽

Andrew W Howard ◽

Mary R L’Abbe ◽

...

Keyword(s):

Early Childhood ◽

Cohort Study ◽

Relative Risk ◽

Fracture Risk ◽

Milk Fat ◽

Fat Content ◽

Cow’S Milk ◽

Adjusted Relative Risk ◽

Cow's Milk ◽

Milk Volume

Abstract Cow’s milk is consumed by most North American children, yet the relationships between the volume and fat content of cow’s milk consumed and childhood fracture risk are unclear. Our primary objectives in this study were to evaluate whether the volume or fat content of cow’s milk consumed at 1–3 years of age was associated with the risk of fracture between 3 and 10 years of age. This was a prospective cohort study of 2,466 children enrolled in Toronto, Ontario, Canada, between 2008 and 2016. The primary exposure was volume of cow’s milk consumed between the ages of 1 and 3 years, and the secondary exposure was average percentage of milk fat consumed by each child during the same period. The primary outcome was a parental report of child fracture at ages 3–10 years. In the primary and secondary adjusted analyses, no association between milk volume and fracture risk (adjusted relative risk = 1.04, 95% confidence interval: 0.87, 1.26) or between milk-fat content and fracture risk (adjusted relative risk = 1.05, 95% confidence interval: 0.84, 1.31) was observed. In this study, we did not identify a protective association of early childhood cow’s milk volume or fat consumption with fracture risk in later childhood. Future prospective research is needed to understand whether cow’s milk is beneficial for fracture prevention through the life course.

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