scholarly journals Increasing the value of raw bulk milk quality based on mammary glands as production units vs. the udder in dairy cows with mastitis

2019 ◽  
Author(s):  
Gabriel Leitner ◽  
Yaniv Lavon ◽  
Uzi Merin ◽  
Shamay Jacoby ◽  
Shlomo E. Blum ◽  
...  
Keyword(s):  
Milk Yield ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Streptococcus Dysgalactiae ◽  
Clotting Time ◽  
Cow's Milk ◽  
Bulk Milk ◽  
Whole Milk ◽  
Raw Bulk Milk ◽  
Lower Magnitude

AbstractThe current study measured the influence of milk of subclinically infected glands by different bacteria species on the cow’s milk and suggests different parameters for milk payment. The effects of bacterial infection or inflammation on gland milk yield were related to the bacteria species that caused the infection. The volume of milk of the inflamed gland from the cow’s milk yield was significantly lower (P<0.001) for the glands previously infected byEscherichia coli(PIEc) and those infected withStreptococcus dysgalactiae.Coagulation properties, rennet clotting time (RCT) and curd firmness (CF) also depended on the bacteria causing the infection. RCT values of all the inflamed glands were significantly longer (P<0.001) and CF values were significantly lower than that of the healthy ones. Moreover, in the whole milk, CF was also significantly lower and not proportional to the volume of the milk from the inflamed gland of the cow’s milk. Calculating the predicted 40% dry matter curd weight (PCW) on the cow level, including the healthy and inflamed glands or the healthy glands alone, found that for 9 of 13 PIEc cows, the presence of the affected gland’s milk in the whole cow milk resulted in a negative PCW value. Likewise, 5 of 20 cows infected byS. dysgalactiaehad negative delta values. Unlike the latter bacteria, PCW from milk of glands infected with CNS increased, although in a lower magnitude than in the healthy glands. No correlation was found between logSCC in the whole cow milk (healthy and inflamed glands) and PCW.

scholarly journals The influence of different kind of milk on quality of Sjenica cheese and Sjenica type cheeses made by autohthonous technology

2004 ◽  
Vol 20 (1-2) ◽  
pp. 109-118 ◽  
Author(s):  
Ognjen Macej ◽  
Snezana Jovanovic ◽  
Miroljub Barac
Keyword(s):  
Geographic Origin ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Coagulation Time ◽  
Cow's Milk ◽  
Whole Milk ◽  
Technology Process ◽  
Ewe's Milk ◽  
Cheese Production

In this paper, influence of the composition of autohtonous Sjenica cheese and composition of cheese made from cow milk in the type of Sjenica cheese were comparatively investigated. Autohtonous Sjenica cheese, made from ewe's milk and Sjenica type cheese made from cow's milk both had high content of moisture (53.46% and 59.56% respectively), which is the result of production process (coagulation time, curd processing, drying and salting). According to moisture content in fat free basis - MFFB (73.51% and 73.38% respectively) both cheeses belong to soft cheeses group, and according to fat in total solids - FTS (58.66% and 46.75% respectively) they belong to a group of whole milk cheeses. Ripening coefficient of Sjenica cheese made from ewe's milk (21.42%) was larger than ripening coefficient of Sjenica type cheese made from cow's milk (20.41%). Big differences in chemical composition of both cheeses are due to non-uniformly technology, which imposes need to assimilate technology process of Sjenica cheese production and fulfill geographic origin protection of Sjenica cheese as autohthonous cheese characteristic for wider area of Sjenicko-pesterska plateau.

The effect of bacterial infections of the udder on the yield and composition of cow's milk

1966 ◽  
Vol 33 (2) ◽  
pp. 199-215 ◽  
Author(s):  
J. V. Wheelock ◽  
J. A. F. Rook ◽  
F. K. Neave ◽  
F. H. Dodd
Keyword(s):  
Sodium Chloride ◽  
Milk Yield ◽  
Bacterial Infections ◽  
Complete Recovery ◽  
Cow’S Milk ◽  
Streptococcus Dysgalactiae ◽  
Dry Period ◽  
Cow's Milk

SummaryThe effect of bacterial infections, produced by infusions of Streptococcus dysgalactiae and of Staphylococcus pyogenes into one quarter of the udder, on milk yield and composition in heifers has been investigated. After a quarter became infected there was invariably a decrease in the yield of milk and in the concentrations of lactose and potassium, while there was an increase in those of sodium, chloride and non-casein proteins. These effects persisted into the 2nd lactation if the infection was not eliminated. If the infection was eliminated during the 1st lactation or during the dry period before 2nd calving there was a complete recovery in the composition of the milk in the 2nd lactation, but the recovery in milk yield was not complete.

scholarly journals A2 Bovine Milk and Caprine Milk as a Means of Remedy for Milk Protein Allergy

Dairy ◽  
2021 ◽  
Vol 2 (2) ◽  
pp. 191-201
Author(s):  
Young W. Park ◽  
George F. W. Haenlein
Keyword(s):  
Milk Protein ◽  
Bovine Milk ◽  
Goat Milk ◽  
Food Sources ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Dairy Goat ◽  
Cow's Milk ◽  
Caprine Milk ◽  
Low Levels

A new type of cow’s milk, called A2 milk, has appeared in the dairy aisles of supermarkets in recent years. Cows’ milk generally contains two major types of beta-casein as A1 and A2 types, although there are 13 genetic variants of β-casein: A1, A2, A3, A4, B, C, D, E, F, H1, H2, I and G. Studies have shown that A1 β-casein may be harmful, and A2 β-casein is a safer choice for human health especially in infant nutrition and health. The A2 cow milk is reportedly easier to digest and better absorb than A1 or other types of milk. The structure of A2 cow’s milk protein is more comparable to human breast milk, as well as milk from goats, sheep and buffalo. Digestion of A1 type milk produces a peptide called β-casomorphin-7 (BCM-7), which is implicated with adverse gastrointestinal effects on milk consumption. In addition, bovine milk contains predominantly αs1-casein and low levels or even absent in αs2-casein, whereby caprine milk has been recommended as an ideal substitute for patients suffering from allergies against cow milk protein or other food sources. Since goat milk contains relatively low levels of αs1-casein or negligible its content, and αs2-casein levels are high in the milk of most dairy goat breeds, it is logical to assume that children with a high milk sensitivity to αs1-casein should tolerate goat milk well. Cow milk protein allergy (CMPA) is considered a common milk digestive and metabolic disorder or allergic disease with various levels of prevalence from 2.5% in children during the first 3 years of life to 12–30% in infants less than 3 months old, and it can go up to even as high as 20% in some countries. CMPA is an IgE-mediated allergy where the body starts to produce IgE antibodies against certain protein (allergens) such as A1 milk and αs1-casein in bovine milk. Studies have shown that ingestion of β-casein A1 milk can cause ischemic heart disease, type-1 diabetes, arteriosclerosis, sudden infant death syndrome, autism, schizophrenia, etc. The knowledge of bovine A2 milk and caprine αs2-casein has been utilized to rescue CMPA patients and other potential disease problems. This knowledge has been genetically applied to milk production in cows or goats or even whole herds of the two species. This practice has happened in California and Ohio, as well as in New Zealand, where this A2 cow milk has been now advanced commercially. In the USA, there have been even promotions of bulls, whose daughters have been tested homozygous for the A2 β-casein protein.

Health Hazards of Cow's Milk

PEDIATRICS ◽  
1985 ◽  
Vol 76 (6) ◽  
pp. 1022-1023
Author(s):  
FRANK A. OSKI
Keyword(s):  
Feeding Practices ◽  
Health Hazards ◽  
Cow’S Milk ◽  
First Year ◽  
International Debate ◽  
Cow's Milk ◽  
Whole Milk ◽  
The World ◽  
First Year Of Life

In Reply.— An exchange of letters in a journal is an unsatisfactory forum to conduct an international debate but I feel compelled to respond to the correspondence of Professor Tönz. Professor Tönz expresses concern that my remarks may be interpreted as "recommending the abolishment of feeding practices that have developed over the centuries..." Are the feeding practices that Professor Tönz has in mind the introduction of whole cow's milk before the infant is 1 year of age or the use of whole milk after the first year of life? Neither practice has been in place for centuries "all over the world."

The Use of Cow's Milk in Infancy

PEDIATRICS ◽  
1993 ◽  
Vol 91 (2) ◽  
pp. 515-516
Author(s):  
RONALD E. KLEINMAN
Keyword(s):  
Diabetes Mellitus ◽  
Insulin Dependent Diabetes Mellitus ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Dependent Diabetes Mellitus ◽  
Single Observation ◽  
Bovine Albumin ◽  
Cow's Milk ◽  
Insulin Dependent ◽  
The Relationship

In Reply.— The Committee on Nutrition of the American Academy of Pediatrics recently recommended that the introduction of whole cow's milk into an infant's diet should be delayed until 1 year of age.1 The relationship between insulin-dependent diabetes mellitus (IDDM) and bovine albumin is well established in rat and mouse models of IDDM. However, the relationship between the ingestion of dairy products and diabetes in humans is still at a very preliminary stage. The recent report of 146 Finnish children with antibodies to a fraction of bovine albumin certainly will stimulate further investigation but, as MacLaren and Atkinson point out, this single observation does not prove that cow milk protein is either the cause or promotor of diabetes mellitus in humans.

Variation of freezing point of cow's milk free from extraneous water during lactation

2000 ◽  
Vol 25 ◽  
pp. 165-168
Author(s):  
B.A. Slaghuis ◽  
G.H. Klungel
Keyword(s):  
Milk Yield ◽  
Freezing Point ◽  
Bovine Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Freezing Points ◽  
Stage Of Lactation ◽  
Lactation Curve ◽  
One Year ◽  
Morning Milk

AbstractThe freezing point of bovine milk is known to vary between narrow limits. However, some variation is possible, because of the osmotic relationship between blood and milk. The extent of variation in freezing points of cow's milk was studied. For one year, freezing points were determined in individual milk samples from a high producing herd. Differences (P<0.05) were found between evening and morning milk yield and freezing points. A ‘lactation curve’ for freezing points was fitted and showed some similarity with milk yield curves. Stage of lactation explained part of the variation of freezing points of cow's milk.

Parition of riboflavin in cow's milk

1959 ◽  
Vol 26 (3) ◽  
pp. 277-280 ◽  
Author(s):  
V. V. Modi ◽  
E. C. Owen ◽  
R. A. Darroch
Keyword(s):  
Heart Rate ◽  
Milk Yield ◽  
Technical Assistance ◽  
Cow’S Milk ◽  
Marked Contrast ◽  
Cow's Milk ◽  
Initial Values ◽  
Slow Decline ◽  
Rate Of Decline

1. The partition of riboflavin between the free and the protein-bound forms was measured in the milk of six Ayrshire cows, three of which were treated with l-thyroxine.2. As lactation progressed there was a slow decline in the total riboflavin content of the milk for which the initial values were 0·86 to 1·09 µg./ml. milk. The rate of decline ranged from 0·01 to 0·003 µg./ml. milk per day.3. Thyroxine had its expected effects in stimulating milk yield and heart rate, and in preventing the rise of phosphatase in the milk as lactation progressed, but it did not affect either the concentration or the partition of riboflavin.4. Reasons are advanced for the marked contrast between the effect of thyroxine in increasing the phosphorylation of thiamine and the absence of any such effect on riboflavin.We thank Miss S. McLauchlan and Miss M. Lightbody for technical assistance, and Glaxo Laboratories Ltd., Greenford, Middlesex, for a gift of L-thyroxine.

scholarly journals The effect of different feeds, including those containing soya-bean products, on the passage of digesta from the abomasum of the preruminant calf

1975 ◽  
Vol 33 (3) ◽  
pp. 329-349 ◽  
Author(s):  
R. H. Smith ◽  
J. W. Sissons
Keyword(s):  
Milk Protein ◽  
Protein Isolate ◽  
Soya Bean ◽  
Cow’S Milk ◽  
Serum Antibodies ◽  
Cow's Milk ◽  
Dietary Nitrogen ◽  
Bean Flour ◽  
Whole Milk ◽  
Bean Protein

1. The effects of various factors on rates of flow and composition of digesta leaving the abomasum of preruminant calves were studied. The possible relation of some of these effects to the development of serum antibodies to certain dietary constituents has also been examined. Two situations were distinguished: (a) unsensitized responses, shown by calves receiving milk protein or soya-bean products for the first one or two occasions; (b) sensitized responses, shown by calves receiving certain soya-bean products, after a number of these feeds had been given.2. For unsensitized calves, the rate of flow of total digesta from the abomasum was greater in the first few hours after a feed consisting of a mineral solution was given, than after cow's milk was given. This difference was apparently due to differences in the composition of digesta entering the duodenum. Total digesta flows after giving synthetic milk feeds, prepared from different protein sources, were similar to those after cow's milk was given.3. For sensitized calves, rates of flow of total digesta from the abomasum were greatly affected by the nature of the protein source used in the diet. Soya-bean flour (heated or unheated) generally caused inhibition of flow for some hours after feeding; a soya-bean protein isolate (isoelectric) had a similar but smaller effect, but a soya-bean concentrate (prepared by alcohol extraction of a soya-bean flour) and milk protein had little or no effect. The inhibition, believed to be a sign of more general disorders, appeared to be caused by a factor entering the duodenum which induced a change in the way in which the calf responded, probably as the result of a gastrointestinal allergy.4. Calves given soya-bean flour or a soya-bean protein isolate (isoelectric) in their diets for several weeks, showed respectively high and low titres of serum antibodies to an antigen prepared from soya-bean flour. Calves given alcohol-extracted soya-bean concentrate had no similar antibodies.5. In addition to variations in total digesta flow, dietary nitrogen compounds were held up in the abomasum to different extents after different feeds. After a whole-milk feed or a synthetic feed prepared from casein, a slow, steady release of N occurred over at least 9 h. N hold-up after giving soya-bean-containing feeds was slight for the soya-bean flour, but extremely marked for the soya-bean protein isolate (isoelectric). The latter hold-up was followed after several hours by a rapid outflow of N from the abomasum.

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