Growth rate and behaviour in separated, partially separated or non-separated kids and the corresponding milk production of their mothers

We address the hypothesis that keeping kids and mothers together would have positive effects on the milk composition of the mother and the behaviour of the kids. Kids were either permanently separated (SEP), daily separated between 7.30 and 15 h (DAY-SEP) or kept with mothers 24 h/d (NON-SEP). The NON-SEP kids were only allowed to suckle one teat. All kids had similar growth rate throughout the study (lactation days 5–70). DAY-SEP kids spent 24% of their time with their mother at both ages. NON-SEP spent only 15% of the time with their mothers at 2 weeks of age and this increased to 28% at 2 months of age. NON-SEP kids showed more hiding behaviour at 2 weeks and SEP were more active alone, at both 2 weeks and 2 months, compared to the other treatments. The mean available milk yield and fat concentration were higher in DAY-SEP goats (2420 g ± 119 g and 4.9 ± 0.1%) compared with NON-SEP goats (2149 ± 79 g and 4.4 ± 0.1%). There were no differences between DAY-SEP and NON-SEP goats in total protein, lactose, or casein concentrations. Based on these data it was estimated that 7.1 kg milk was needed to produce 1 kg semi-hard cheese in DAY-SEP goats and 7.5 kg in NON-SEP goats, respectively. When comparing milk yield and composition between udder halves, the milk yield was, as expected, higher from the machine milked teat than from the suckled one in the NON-SEP goats but there was no difference between right and left udder halves in DAY-SEP goats. Milk fat concentration varied between teats at morning and afternoon milkings in NON-SEP goats, but there was no difference in milk fat between udder-halves in DAY-SEP goats. In conclusion, the kid growth rate was similar in all treatments, however, an altered behaviour was seen in permanently separated kids (SEP). The results show that it is possible to have a high milk yield and fat concentration with one kid together with the dam.

Fatty Acids of Semi-Hard Cheese Made from Milk of Goats Fed Diets Enriched with Extruded Linseed or Pumpkin Seed Cake

The addition of oilseeds and their cakes to the diets of lactating dairy goats is an alternative to supplemental feeding, which improves the lipid profile of goat cheeses. The objective of the present study was to evaluate the effect of a diet containing extruded linseed or pumpkin seed cake on the fatty acid profile of semi-hard cheese made from goat milk. The research was carried out with 28 French Alpine goats fed the following diets: 1—basal diet based on extruded soybean and soybean meal; 2—basal diet with 90 g/kg DM extruded linseed (ELS); and 3—basal diet with 160 g/kg DM pumpkin seed cake (PSC). Bulk milk from three separated milk tanks at three samplings was used for the manufacture of four traditional semi-hard cheeses from each milk tank at each sampling on the family farm. The ELS and PSC diets increased fat content in the cheese. The ELS feeding increased the proportion of C18:1 c9, C18:2 c9t11, and C18:3 n-3 in cheese and lowered C8:0, C6:0, and C16:0, while PSC resulted in the highest C18:2 n-6 proportions in the cheese. The health-promoting index was the highest in the cheese of ELS. The ELS had a contribution to higher nutritional and health quality of semi-hard traditional goat cheeses, thus representing a food with health-promoting properties.

Consumption of Dairy Products and the Risk of Developing Breast Cancer in Polish Women

Lack of consistency in the relationship between dairy products consumption and breast cancer (BC) risk motivated us to evaluate this association in a case-control study of BC among Polish women. The study includes 1699 women 26–79 years of age, 823 BC cases identified in Cancer Registries and 876 randomly selected controls from the national population registry. Using a validated, semiquantitative food frequency questionnaire (FFQ), the consumption of dairy products was collected for a time period of 10–15 years prior to BC diagnosis. We used logistic regression, adjusting for potential confounders, to assess the relationship between total dairy consumption as well as individual dairy groups of milk, cottage cheese and hard cheese and BC risk for premenopausal and postmenopausal women. For total consumption, a significant decrease in BC risk was observed with increased consumption of one serving/week, OR trend = 0.98, 2% decrease in risk, for premenopausal women only. For milk, a significant decrease in BC risk was observed for an increase in consumption of one glass/week, OR trend = 0.95, 5% decrease, in both strata of menopause. In contrast, for hard cheese, a significant increase in the risk of 10% was observed only in premenopausal women, OR trend = 1.10. Cottage cheese consumption significantly reduced BC risk by 20%, OR trend = 0.80, for an increase in one serving/week for postmenopausal women only. Our results show that individual dairy products have a statistically significant but bi-directional relationship with BC risk, which differs for premenopausal and postmenopausal women.

Influence of the Ratio of Sheep and Cow Milk on the Composition and Yield Efficiency of Lećevački Cheese

Lećevački cheese is a traditional Croatian hard cheese, which belongs to the group of hard Mediterranean cheeses produced from mixed milk (cow and sheep). The aim of this research was to determine the influence of different ratios and compositions of sheep milk on the composition and yield of Lećevački cheese. A total of 15 batches of Lećevački cheese were selected containing different ratios of sheep and cow milk from the regular production of a dairy plant. The ratio of sheep milk was as follows: up to 39%, from 40 to 44%, and from 45 to 50%. For each ratio, five batches were randomly selected. A higher ratio of sheep milk caused a noticeable increase in fat, protein, lactose, and total solids content, while the content of solids-not-fat significantly (p < 0.05) increased. A similar trend was found for casein content (p < 0.1). The highest ratio of sheep milk in mixed milk increased (p < 0.05) the protein content by almost 1%. However, the results showed that it is not reasonable to increase the sheep milk ratio in mixed milk above 44% (v/v) because it causes a higher (p < 0.01) moisture content in the cheese, as well as a lower fat content (p < 0.01) and fat recovery (p = 0.07) during the manufacturing of Lećevački cheese.

Occurrence of Ochratoxin A in Different Types of Cheese Offered for Sale in Italy

The detection of Ochratoxin A (OTA) in the milk of ruminants occurs infrequently and at low levels, but its occurrence may be higher in dairy products such as cheese. The aim of this study was to investigate the presence of OTA in cheeses purchased in the metropolitan city of Bologna (Italy) and the surrounding area. For the analysis, a LC-MS/MS method with a limit of quantification (LOQ) of 1 µg/kg was used. OTA was detected in seven out of 51 samples of grated hard cheese (concentration range 1.3–22.4 µg/kg), while it was not found in the 33 cheeses of other types which were also analysed. These data show a low risk of OTA contamination for almost all types of cheese analysed. To improve the safety of cheese marketed in grated form, more regulations on cheese rind, which is the part most susceptible to OTA-producing moulds, should be implemented or, alternatively, producers should consider not using the rind as row material for grated cheese. It would be interesting to continue these investigations particularly on grated hard cheeses to have more data to update the risk assessment of OTA in cheese, as also suggested by EFSA in its 2020 scientific opinion on OTA.

Empleo de mucílago de cacao como inoculante en la elaboración de queso semiduro

Se elaboró queso semiduro con adición de bacterias ácido lácticas (BAL) provenientes del mucílago de cacao al 5, 10 y 15% en volumen, e incorporadas en la leche antes del cuajado del queso a una temperatura de 35°C. Se aplicó un diseño completamente al azar (DCA) con 4 tratamientos y 4 repeticiones, para la determinación de diferencia significativa se utilizó la prueba de Tukey al 5%. Los parámetros evaluados al queso semiduro fueron (pH, acidez, humedad, sólidos totales, ceniza, grasa, proteína), microbiológicamente se consideró análisis de Escherichia coli, Coliformes totales, mohos y levaduras; organolépticamente se valoró: sabor, olor, color, textura, aceptabilidad; aplicando la prueba no paramétrica de Kruskall Wallis en los atributos color y textura no hubo diferencia estadística significativa. 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