scholarly journals Sensory quality of milk fat with low cholesterol content fractioned by molecular distillation

2018 ◽  
Vol 98 (9) ◽  
pp. 3478-3484 ◽  
Author(s):  
Julia Berti ◽  
Nelson R Grosso ◽  
Héctor Fernandez ◽  
María C Pramparo ◽  
María F Gayol
Keyword(s):  
Milk Fat ◽  
Molecular Distillation ◽  
Sensory Quality ◽  
Cholesterol Content ◽  
Quality Of Milk ◽  
Low Cholesterol

Effect of toasting field beans and of grass-clover: Maize silage ratio on milk production, milk composition and sensory quality of milk

2010 ◽  
Vol 128 (1-3) ◽  
pp. 123-132 ◽  
Author(s):  
Lisbeth Mogensen ◽  
Jannie Steensig Vestergaard ◽  
Xavier Fretté ◽  
Peter Lund ◽  
Martin Riis Weisbjerg ◽  
...  
Keyword(s):  
Milk Production ◽  
Sensory Quality ◽  
Milk Composition ◽  
Maize Silage ◽  
Quality Of Milk ◽  
Field Beans

scholarly journals Selection of bull dams in population of Simmental cattle

2009 ◽  
Vol 25 (5-6-1) ◽  
pp. 301-313 ◽  
Author(s):  
V. Pantelic ◽  
Z. Novakovic ◽  
D. Ostojic-Andric
Keyword(s):  
Milk Fat ◽  
Genetic Progress ◽  
Body Development ◽  
Reproduction Traits ◽  
Quality Of Milk ◽  
Fertility Traits ◽  
Main Population ◽  
Criteria For Selection ◽  
Selection Of

Increase of production and improvement of the quality of milk, as well as of the intensity of fertility, are main prerequisites of modern cattle production. For the purpose of production of domestic Simmental bulls it is necessary to select the best cows from main herd. These heads as a rule represent approx. 1% of best cows in the controlled population primary in regard to production of milk and milk fat, but also in regard to body development, udder development and fertility traits. Fertilization of bull dams is done according to adequate system, where, for each dam, annually, bull, previously selected as sire, is determined, whose semen will be used for her insemination. Since the fastest way for selection and genetic progress is sire-son line, the most attention is directed to selection of bull sires. In Serbia, annually, only very few bulls are tested, which is insufficient for realization of greater and faster genetic improvement of production and reproduction traits of Simmental population of cattle. Therefore, centres for artificial insemination often import semen of elite bulls for planned insemination of Simmental bull dams, or borrow young bulls from abroad (waiting bulls) whose semen is used for insemination of main population. In this paper criteria for selection of cows into category of bull dams are presented as well as results relating to milk production, fertility, body development and type score of bull dams of Simmental breed in Central Serbia.

scholarly journals The influence of THI values at different periods of lactation on milk quality and characteristics of lactation curve

2010 ◽  
Vol 55 (3) ◽  
pp. 235-241 ◽  
Author(s):  
Marko Cincovic ◽  
Branislava Belic ◽  
Bojan Toholj ◽  
Ivan Radovic ◽  
Bojana Vidovic
Keyword(s):  
Heat Stress ◽  
Milk Yield ◽  
Milk Fat ◽  
Significant Negative Correlation ◽  
Moderate Intensity ◽  
Lactation Period ◽  
Yield And Quality ◽  
Lactation Curve ◽  
Quality Of Milk

The experiment included 90 cows. Cows were chosen according to the time of calving, so that the first third of lactation occurred during the summer in 30 cows (G1), the second third of lactation occurred during the summer in 30 cows (G2), and in the last 30 cows the last third of lactation was in summer period (G3). The value of THI was between 72 and 82, which indicates the existence of the moderate intensity of heat stress. Heat stress does not damage the milk yield, milk fat and protein percentage on the level of the whole lactation, regardless of the lactation period in which the cows were exposed to stress. There was no correlation between THI and milk yield and quality at the level of the whole lactation. Heat stress did not show a significant effect on the parameters of lactation curve, except the peak of yield, which occurred later in cows exposed to heat stress. Increased value of THI showed nonsignificant effect on yield and quality of milk in the first third of lactation. In the middle and at the end of lactation THI was in a significant negative correlation with the yield and quality of milk. Our study showed a significantly lower heat-induced milk yield, milk fat and protein percent in the middle and at the end of lactation.

scholarly journals Quality Analysis of Milk in Kathmandu Valley

2018 ◽  
Vol 5 ◽  
pp. 7-10
Author(s):  
Astha Parajuli ◽  
Prasiddhi Rimal ◽  
Rujisha Maharjan ◽  
Richa Chaudhary ◽  
Shashi Bhusan Chaturwedi
Keyword(s):  
Milk Sample ◽  
Milk Fat ◽  
Raw Milk ◽  
Fat Content ◽  
Quality Analysis ◽  
Kathmandu Valley ◽  
Microbiological Analysis ◽  
Milk Samples ◽  
Quality Of Milk

Objectives: This study was carried out to evaluate physiochemical, adulteration and microbial quality of milk sold in Kathmandu Valley. Methods: The study was carried out in Microbiology Laboratory of DAV College. The total of 20 milk samples randomly collected from different places of the valley including 10 pasteurized milk sample and 10 were raw milk sample, were processed for Physiochemical and Microbiological analysis. Result: The laboratory analysis revealed that the pasteurized samples has less mesophilic count as well as coliform count than raw milk samples. About 55% milk samples showed neutralizer test positive and 10% of milk samples were found to be positive for sugar test. However, none of the samples were found to contain starch as an adulterant. The average fat content of milk samples of Kathmandu Valley was 3%. Fat percent was significantly different among different sources of sampling points. The highest milk fat content value was recorded at Pulchowk (3.7%). The average SNF of Kathmandu Valley was 7% in which the pasteurized sample had the highest average SNF (7.3%) and the raw milk had lowest average SNF (6.8%). Conclusion: The significant variation in the physiochemical properties and microbial properties of the milk samples showed that people should be conscious about the consumption of market milk.  

The Fatty Acids Composition and Health Lipid Indices in the Sheep Raw Milk Under a Pasture-Based Dairy System

2018 ◽  
Vol 69 (1) ◽  
pp. 160-165 ◽  
Author(s):  
Daniel Mierlita ◽  
Ioan Mircea Pop ◽  
Florin Lup ◽  
Daniel Simeanu ◽  
Simona Ioana Vicas ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Milk Yield ◽  
Milk Fat ◽  
Atherogenic Index ◽  
Fatty Acids Composition ◽  
Concentrate Mixture ◽  
Quality Of Milk ◽  
Daily Milk Yield ◽  
Daily Milk

This research was conducted to study fatty acids composition, especially content of n-3 FA; c9,t11-CLA (rumenic acid) and t11-C18:1 (vaccenic acid) and health lipid indices of milk according to the feeding practices in sheep. The exeperimental diets consisted of: P - pasture without any diet supplementation, PC - pasture + standard concentrate (500 g/d), PCs - pasture + fat-enriched concentrate (camelina seed-based concentrate: 500 g/d). Camelina seeds (Cs - Camelina sativa L) were used to increase the beneficial FA concentration in milk fat. PC diet as compared to P diet increases daily milk yield and the content of milk fat, but it adversely affects the quality of milk fats. Fat in the milk of PC ewes had a higher content of hypercholesterolemic FA, while the polyunsaturated FA (PUFA) concentration decreased (p [ 0.001). The use Cs in the concentrate mixture (PCs diet) increased by more than double the c9,t11-CLA, C20:5n-3 (EPA), C22:6n-3 (DHA), C18:3n-3 (ALA) and t11-C18:1 (VA) (p [ 0.001) in milk fat, without any negative effects on milk yield and composition. Beneficial changes of health lipid indices milk fat (atherogenic index, thrombogenic index, n-6/n-3 FA) were detected when the diet of ewes was supplemented with fat-enriched concentrate (PCs group) because of high concentration of c9,t11-CLA, n-3 FA which has sanogenic properties. It is concluded that, when pasture quality and availability do not limit dairy production, supplementation of grazing ewes with concentrate mixture is not recommended, because compromised the milk FA profile. The using camelina seeds in strategies for supplementing the diet of ewes on pastures is a good choice both for the daily milk yield and even more so for the sanogenetic quality of milk fats.

Milk productivity of cows in the period of increasing the milk yield when using the drug Multivit+Minerals

2021 ◽  
pp. 3-8
Author(s):  
N. M. Kostomakhin ◽  
L. P. Tabakova ◽  
I. E. Ivanova ◽  
O. V. Kovaleva
Keyword(s):  
Milk Yield ◽  
Milk Fat ◽  
Mineral Elements ◽  
Fat Content ◽  
The Body ◽  
Federal State ◽  
Milk Productivity ◽  
Prime Cost ◽  
Quality Of Milk

The lack of certain nutrients in the diets negatively affects the growth and development of young animals, which ultimately leads to a decrease in the productivity of animals, leads to unreasonably high expenditures of feed for the production of livestock products and to an increase in its prime-cost. The purpose of the research was to study the effect of the drug Multivit+Minerals on the milk productivity of cows during the period of increasing the milk yield. The research was carried out on the basis of the Federal State Unitary Enterprise Breeding Farm “Topolya” in the Tyumen region in the winter-stall period. Use of the drug Multivit+Minerals had a positive influence on the quantity and quality of milk. During the period of increasing the milk yield an average of 2,720 kg of milk with a fat content of 3,78 % and protein content of 3,19 % has been obtained from the cows of the experimental group. Enriching the body with vitamins and minerals has allowed increasing milk productivity by 196 kg or 7,8 % (P < 0,05), and improving the quality of milk in terms of fat content by 0,05 abs.% and protein by 0,11 abs.% (P < 0,05). The increase in fat and protein milk content led to the increase in the yield of milk fat by 8,66 kg and protein by 9,03 kg (P < 0,01), while reducing the prime-cost of milk production by 6,0 %. It has been recommended in order to provide animals with vitamins and mineral elements to use the drug Multivit+Minerals in a dose of 20 ml/head.

scholarly journals SUPLEMENTASI TEPUNG KULIT KAYU MANIS DAN DAUN PEGAGAN DALAM PAKAN TERHADAP KANDUNGAN KOLESTEROL DAN ANTIOKSIDAN TELUR PUYUH (

2018 ◽  
Vol 7 (1) ◽  
Author(s):  
Sunarno Sunarno ◽  
Muhammad Anwar Djaelani
Keyword(s):  
Public Health ◽  
Egg Yolk ◽  
Cholesterol Content ◽  
Increase Body Weight ◽  
Egg Weight ◽  
Cinnamon Bark ◽  
Randomized Design ◽  
Yolk Cholesterol ◽  
Low Cholesterol

ABSTRACTCholesterol in eggs become constraints limiting consumption eggs by the part of community. The purpose of this study was to find supplement formula in cinnamon bark and leaf pegagan to produce low quail eggs cholesterol and rich in antioxidants. The method used in this study was a complete randomized design consisting of eight treatments with three replications. Eight such treatments, including controls, standard feeds supplemented with cinnamon bark flour 5% and 10%, standard feeds supplemented with pegagan leaf flour 5% and 10%, standard feeds supplemented with flour from cinnamon bark and pegagan leaf (5%:5%, 5%:10% and 10%:5%). The results showed that supplementation of flour from cinnamon bark and pegagan leaf in the feed can increase body weight, egg weight and antioxidant content of egg yolk but decrease the amount or productivity of egg and yolk cholesterol content of quail eggs. Supplementation of flour from cinnamon bark in the feed with concentration 5% or a combination of flour from cinnamon bark-pegagan leaf with ratio 5%:10% gived the best influence on some parameters observed. Low cholesterol and rich in antioxidants can provide solutions to meet the needs of animal protein and improve the quality of public health. Keywords: antioxsidants, cholesterol, cinnamon bark, pegagan leaf, quail eggs  ABSTRAKKolesterol dalam telur burung puyuh menjadi kendala pembatasan konsumsi masyarakat terhadap telur puyuh. Tujuan penelitian ini mencari formula suplemen dalam pakan berbahan kulit kayu manis dan daun pegagan dan menghasilkan telur puyuh rendah kolesterol dan kaya antioksidan. Metode yang digunakan dalam penelitian ini adalah rancangan acak lengkap yang terdiri atas 8 perlakuan dengan 3x ulangan. Delapan perlakuan tersebut, meliputi kontrol, pakan yang diberi suplemen tepung kulit kayu manis 5% atau 10%, pakan yang diberi suplemen tepung daun pegagan 5% atau 10%, pakan yang diberi suplemen tepung kulit kayu manis dan pegagan (5%:5%, 5%:10% atau 10%:5%). Hasil penelitian menunjukkan bahwa suplemen tepung kulit kayu manis dan daun pegagan dalam pakan dapat meningkatkan bobot tubuh, bobot telur, dan kadar antioksidan kuning telur namun menurunkan jumlah/produktivitas telur dan kadar kolesterol kuning telur pada puyuh. Suplemen tepung kulit kayu manis dalam pakan dengan konsentrasi 5% atau kombinasi tepung kulit kayu manis-daun pegagan dengan rasio 5%:10% memberi pengaruh terbaik terhadap beberapa parameter yang diamati. Telur puyuh rendah kolesterol dan kaya antioksidan dapat memberi solusi terhadap pemenuhan kebutuhan protein hewani dan peningkatan kualitas kesehatan masyarakat. Kata kunci: antioksidan, kolesterol, kayu manis, pegagan, telur puyuh

scholarly journals Quality of Milk for Cheese Production on Registered Agricultural Holdings in Vojvodina

2017 ◽  
Vol 66 (3-4) ◽  
pp. 32-37
Author(s):  
Anka Popović Vranješ ◽  
Saša Krstović ◽  
Anka Kasalica ◽  
Želјka Jurakić ◽  
Ljuba Štrbac ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Rural Development ◽  
Milk Fat ◽  
Microbiological Quality ◽  
Fat Content ◽  
Plate Count ◽  
Sheep Milk ◽  
Quality Of Milk ◽  
Cheese Production

Summary Currently, milk producers in Vojvodina on registered agricultural holdings (RAHs) have great experience and knowledge in managing their farms, including primary production, processing and sales. However, for a smaller number of manufacturers, there is still room for organizational and technological improvement of production. Nowadays, goat breeding is a very important part of sustainable production, rural development, and represents a very important part of rural development and employment of people. The course of goat breeding in our country is milk-meat, where milk is usually a priority. For the successful production of cheese, the quality of raw milk plays a critical role. It affects the quality of cheese in terms of a chemical composition, microbiological quality, the presence of chemical residues and organoleptic properties. Cheese is mostly made from cow, goat and sheep milk. The valuable components of milk are proteins and fats. These can also be defined as parameters of utilization, since they indicate how much cheese can be obtained from milk. On average, cow milk contains 3.64% fat, 3.22% protein, and 8.52% non-fat dry matter (NFDM). Higher differences in milk fat content (minimum 3.25%, maximum 4.36%) were found in milk from RAHs. Recently, the production of milk with higher fat content has become important, since in Serbian milk there is not enough milk fat, so some processors are obliged to import it in the form of butter and cream. In addition to the chemical composition, the microbiological quality of milk is important to maintain successful cheese production. Regarding our findings, the standard plate count (SPC) and the somatic cell count (SCC) in samples from most RAHs did not exceed the values specified in Regulation (EC) 853/2004. Moreover, goat and sheep milk was in agreement with the technological quality of milk for cheese production, in terms of chemical composition.

Sign in / Sign up

Export Citation Format

Share Document