524 Late-Breaking: Growth Performance of Neonatal Calves Fed Milk Replacer 2 versus 3 Times per Day

Several calf studies demonstrate advantages when feeding greater protein and/or milk solids amounts, however studies comparing 2x/d versus 3x/d feeding are limited. Forty 2- to 5-d old Holstein bull calves were blocked by body weight (BW) and randomly assigned to 1 of 2 treatments. Treatments were: 1) 2X: milk replacer (MR) fed 2x/d; and 2) 3X: MR fed 3x/d. The MR was fed at 15% solids at 0630 and 1800 h and the 3rd 3X feeding was at 1200 h. 2X calves were fed MR at 0.567 kg/d for d 1–14, increased to 0.85 kg/d for d 15–35, and reduced to 1x/d at 0.425 kg/d for d 36–42 for the 42 d study. 3X calves were fed MR 0.851 kg/d for d 1–14, increased to 1.275 kg/d for d 15–35, and reduced to 1x/d at 0.425 kg/d for d 36–42. Calf starter (CS) and water were free choice. Initial BW was a significant (P < 0.01) covariate and BW (55.6 and 57.3 kg for 2X and 3X, respectively) tended (P < 0.09) to be greater for calves fed 3X compared with 2X fed calves, but BW gains (25.5 and 27.7 kg) were similar (P > 0.10). A treatment by week interaction (P < 0.01) demonstrated variable BW gains. Intake of CS (0.28 and 0.13 kg/d) was approximately 63% lower (P < 0.04) for calves fed 3X compared with calves fed 2X. Feed conversions (0.65 and 0.60 kg/kg) were greater (P < 0.04) for calves fed 2X compared with calves fed 3X. Calves fed 2X had less scours (fecal score=0; 34.3 and 29.7 d) compared with 3X fed calves. Providing an additional MR feeding demonstrated minimal BW gains. Providing a 3rd daily feeding greatly reduces CS intake and inhibits the transition needed for weaning calves.

Microcapsules Consisting of Whey Proteins-Coated Droplets of Lipids Embedded in Wall Matrices of Spray-Dried Microcapsules Consisting Mainly of Non-Fat Milk Solids

The effects of wall composition and heat treatment on the formation and properties of core-in-wall emulsions (CIWEs) consisting of whey protein-coated milkfat (AMF) droplets and a dispersion of non-fat milk solids (MSNF) were investigated. Microcapsules were prepared by spray drying these CIWEs. The d3.2 of the CIWEs ranged from 0.36 to 0.54 μm. Surface excess of the CIWEs ranged from 1.39 to 6.57 mg/m2, and was influenced by concentration of whey proteins and heat treatment (30 min at 90 °C). Results indicated a preferential adsorption of β-lg at the O/W interface. Whey proteins accounted for up to 90% of the proteins adsorbed at the O/W interface. The core retention during spray drying ranged from 90.3% to 97.6% and microencapsulation efficiency ranged from 77.9% to 93.3%. The microcapsules exhibited an excellent long-term oxidative stability at 20 and 30 °C that was superior to that of microcapsules consisting of milkfat and MSNF, where the O/W interface was populated mainly by caseins. The superior oxidative stability could be attributed to the formation of dense whey-proteins-based films at the O/W interfaces of the CIWEs that isolated the core domains from the environment. The results open new opportunities in developing highly stable lipids-containing microcapsules and dairy powders.

EFFECT OF TRANSGLUTAMINASE TREATMENTON TRANSITION OF SOLIDS FROM MILK TO CHEESE

Transglutaminase is an enzyme that forms cross-links between protein molecules and affects such protein properties as the ability to gel, thermal stability, water retention, etc. One of the important tasks of the food industry is to increase the yield of products, in particular soft cheeses, in the production of which a significant part of the whey with dissolved substances is separated from milk. Therefore, the aim of the work was to study the effect of transglutaminase on the transition of milk solids to cheese, depending on the stage of application of the enzyme. Transglutaminase in an amount of 0.05% by weight of milk (1.6 units in terms of 1 g of protein) was introduced in two versions: simultaneously with the milk-clotting enzyme and after cutting the clot. It was found that the use of transglutaminase does not affect the duration of acid-rennet coagulation of milk. The data obtained indicate that when transglutaminase is introduced into milk simultaneously with the milk-converting enzyme, the transition of milk solids to cheese increases by 5.15%, including fat by 3.07%, compared to samples without transglutaminase. When transglutaminase is added at the stage of processing the clot, a denser consistency of cheese is formed.

Ice cream and frozen desserts nutrient compositions: current trends of researches

The current state and new research trends of creating functional ice cream and frozen desserts are considered in the article. Attention is paid to the difference between the characteristics of ice cream regulated by the term in the countries of European Union and Eurasian Union. Taking into account that ice cream and frozen desserts are multicomponent products, the correction of their composition may have different effect on their quality indices. In particular, replacing sucrose by substitutes can lead to a change of traditional taste, consistency and structure. In this connection, aspects of the usage of sucrose substitutes by sweetness (glucose-fructose syrup, processed fruit products, stevia, sucrolose) and by dry matter (food fibers and polyols) are considered. In particular, the authors of researches note that the application of polyols changes the ice cream consistency to be firmer. The researchers pay attention to the impact of some components, introduced into ice cream and frozen desserts, on the cryoscopic temperature of mixture. The enrichment of ice cream and frozen desserts with pro- and prebiotics and application of milk with the increased nutritional value (sheep and goat milk) has been noted to be a trend in research. The attention is drawn to the practical use of enzymes. For people with lactose intolerance, the reason of which in ice cream is Nonfat milk solids (MSNF) it is proposed to hydrolyze it by different methods. In this review the experience of some scientists on the use of transglutaminase enzyme for changing properties of milk proteins, in particular, increasing their water- holding capacity is reflected. Researchers pay great attention to the increasing of nutritional value of ice cream and desserts by growth of mass fraction of protein and introduction of easily digestible proteins (concentrates of whey proteins, including the hydrolyzed proteins). Taking into consideration the growth of people who do not consume products of animal origin, some researches on replacement of milk protein to vegetable one, in particular, soy are noted.

The influence of mineral granulated complex on milk productivity and quality indicators of cows’ milk

The purpose of the research was to study the effectiveness of the use of rations for freshly calved cows during the increasing the milk yield period with the use of new mineral granulated complexes produced by Uralchem LLC. The results of research on the replacement of the mineral part of the vitamin and mineral premix in the rations of lactating cows with the mineral granular complex developed according to two recipes have been presented in the article. Research has shown that cows of the 1st and 2nd experimental groups during the experiment period gave more milk than their herdmates from the control group by 70,8 (P ≥ 0,95) and 106,2 kg (P ≥ 0,95). Due to the higher milk yield of animals that consumed the granulated complex, the yield of milk fat was greater than that of the control analogues by 3,21 (P ≥ 0,95) and 5,17 kg (P ≥ 0,95), protein by 2,70 and 4,30 kg (P ≥ 0,95). The milk yield of cows of the 1st and 2nd experimental groups for 305 days of lactation was higher than in the control group, respectively, by 205,3 (P ≥ 0,95) and 296,8 kg (P ≥ 0,95). In the milk of cows that consumed the granulated complex, there was a tendency for a higher content of dry matter (0,09 and 0,16 %), lactose (0,01 and 0,06 %), nonfat milk solids (0,09 and 0,07 %), ash (0,05 and 0,05 %) in comparison with analogues from the control group. A similar trend has been established between groups of cows in terms of milk density, acidity and rennet coagulability. The revenue from the sale of milk produced from cows of the 1st and 2nd experimental groups was more than in the control group for the experimental period (120 days) by 2074,6 and 3344,0 rubles and for the 305 days of lactation by 7055,4 and 9950,6 rubles.

Preparation of Khoa by Traditional and Mechanical Methods

Khoa is a rich source of calcium which helps in strengthening of bones and teeth. It is helpful in osteoporosis and abundance of riboflavin in khoa helps to maintain healthy immune system. . The traditional method of khoa making has a number of drawbacks: It has a limited capacity due to batch operation which results in non-uniform product quality and thus not suitable for large volume production, inefficient use of energy and low heat transfer coefficient results in bulky equipment, large spillage losses, it requires more manual labor and sometimes burning of the product occurs which lowers its quality. In the present study a comparison between preparation of khoa by traditional method as well as mechanical method using steam jacketed khoa pan was carried out. Khoa was prepared by traditional method by stirring the raw milk continuously in a pan over a flame until the raw milk was converted into semi solid stage. The drawbacks such as vary in temperature during the experiment because of non-uniform distribution of flame and burn out of milk solids were identified in this method. This leads to burnt flavour and discolouration of khoa. To overcome these drawbacks of traditional method, khoa was made in a steam jacketed khoa pan installed at Dairy and Food Processing Pilot Plant, College of Agricultural Engineeering, Madakasira at a uniform pressure of about 1.5 kg/cm2. In this mechanical method, the khoa was prepared in less time as well as it has good appearance, flavour, texture etc. compared to khoa prepared by traditional method. In traditional method, about 0.242 kg of of khoa was obtained from 0.94 kg of raw milk with addition of 0.0925 kg of sugar while 11.50 kg of khoa was obtained from 40 litres of raw milk with addition of about 4 kg of sugar when khoa was made in steam jacketed khoa pan. In this mechanical method, the khoa was prepared in less time as well as it has good appearance, flavour, texture etc. compared to khoa prepared by traditional method.