Alessandra Casagrande Ribeiro, F. A. Almeida, Mariana Medina Medeiros, Bruna Ribeiro Miranda, U. Pinto, V. F. Alves
Listeria monocytogenes is an opportunistic pathogen that affects specific groups of individuals, with a high mortality rate. The control of L. monocytogenes in dairy industries presents particular challenges, as this bacterium is capable of adhering and forming biofilms, as well as thriving at refrigerated temperatures, which enables it to persist in harsh environments. The consumption of dairy products has been linked to sporadic cases and outbreaks of listeriosis, and L. monocytogenes is frequently detected in these products in retail stores. Moreover, the bacterium has been shown to persist in dairy-processing environments. In this work, we review the main characteristics of L. monocytogenes and listeriosis, and highlight the factors that support its persistence in processing environments and dairy products. We also discuss the main dairy products involved in outbreaks of listeriosis since the early 1980s, and present control measures that can help to prevent the occurrence of this pathogen in foods and food-processing environments.
{"title":"Listeria monocytogenes: An Inconvenient Hurdle for the Dairy Industry","authors":"Alessandra Casagrande Ribeiro, F. A. Almeida, Mariana Medina Medeiros, Bruna Ribeiro Miranda, U. Pinto, V. F. Alves","doi":"10.3390/dairy4020022","DOIUrl":"https://doi.org/10.3390/dairy4020022","url":null,"abstract":"Listeria monocytogenes is an opportunistic pathogen that affects specific groups of individuals, with a high mortality rate. The control of L. monocytogenes in dairy industries presents particular challenges, as this bacterium is capable of adhering and forming biofilms, as well as thriving at refrigerated temperatures, which enables it to persist in harsh environments. The consumption of dairy products has been linked to sporadic cases and outbreaks of listeriosis, and L. monocytogenes is frequently detected in these products in retail stores. Moreover, the bacterium has been shown to persist in dairy-processing environments. In this work, we review the main characteristics of L. monocytogenes and listeriosis, and highlight the factors that support its persistence in processing environments and dairy products. We also discuss the main dairy products involved in outbreaks of listeriosis since the early 1980s, and present control measures that can help to prevent the occurrence of this pathogen in foods and food-processing environments.","PeriodicalId":11001,"journal":{"name":"Dairy Science & Technology","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75198596","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Samuel Rapisarda, Graham J. O'Neill, N. Abu-Ghannam
Although traditional ryegrass pastures are still commonly used, they require intense management and input and do not perform well during the summer months. Multispecies systems have been recognised as more sustainable, needing less fertiliser and being tolerant to drought and heat. While data on monoculture system fat composition exist, information for multispecies is scarce. The present study compared the fatty acid (FA), carotenoid and fat-soluble composition of a multispecies system (consisting of perennial ryegrass, timothy, white clover, red clover, chicory and plantain) (MULTI) with two other conventional grazing systems (monoculture perennial ryegrass (PRG) and a binary mixture of perennial ryegrass and white clover (PRG+WC)) over the Irish late-summer grazing season of dairy cattle (July–September). The results showed that the three systems had similar levels of FAs (p > 0.05), with mean α-linolenic acid values of 20.00 mg/g in PRG, 18.51 mg/g in PRG+WC, and 17.90 mg/g in MULTI and mean linoleic acid values of 3.84 mg/g in PRG, 4.16 mg/g in PRG+WC, and 4.39 mg/g in MULTI. Fourfold and twofold increases in the concentrations of α-linolenic acid and linoleic acid, respectively, were observed throughout July–September. Variations in stearic acid concentrations were not significant (p > 0.05), and palmitic acid concentrations increased over time (p < 0.05). The average values of lutein (36.68 mg/kg in PRG, 31.26 mg/kg in PRG+WC, and 35.75 mg/kg in MULTI) and α-tocopherol (2.28 mg/kg in PRG, 1.49 mg/kg in PRG+WC, and 1.83 mg/kg in MULTI) were similar among the grazing systems (p > 0.05), and the average β-carotene value was 25% higher in monoculture ryegrass (140.74 mg/kg) than in the multispecies (102.51 mg/kg) (p < 0.05). Nonetheless, the levels of β-carotene found in the multispecies were still above the recommended intake required for ruminants. In conclusion, multispecies pastures could be included in dairy cattle production systems as a sustainable alternative to traditional pastures while also providing typically adequate sources of fats for animal diets.
{"title":"Fatty Acid, Carotenoid and Fat-Soluble Vitamin Composition of Multispecies Swards Grown in Ireland—Implications for a Sustainable Feed in Dairy Farming","authors":"Samuel Rapisarda, Graham J. O'Neill, N. Abu-Ghannam","doi":"10.3390/dairy4020021","DOIUrl":"https://doi.org/10.3390/dairy4020021","url":null,"abstract":"Although traditional ryegrass pastures are still commonly used, they require intense management and input and do not perform well during the summer months. Multispecies systems have been recognised as more sustainable, needing less fertiliser and being tolerant to drought and heat. While data on monoculture system fat composition exist, information for multispecies is scarce. The present study compared the fatty acid (FA), carotenoid and fat-soluble composition of a multispecies system (consisting of perennial ryegrass, timothy, white clover, red clover, chicory and plantain) (MULTI) with two other conventional grazing systems (monoculture perennial ryegrass (PRG) and a binary mixture of perennial ryegrass and white clover (PRG+WC)) over the Irish late-summer grazing season of dairy cattle (July–September). The results showed that the three systems had similar levels of FAs (p > 0.05), with mean α-linolenic acid values of 20.00 mg/g in PRG, 18.51 mg/g in PRG+WC, and 17.90 mg/g in MULTI and mean linoleic acid values of 3.84 mg/g in PRG, 4.16 mg/g in PRG+WC, and 4.39 mg/g in MULTI. Fourfold and twofold increases in the concentrations of α-linolenic acid and linoleic acid, respectively, were observed throughout July–September. Variations in stearic acid concentrations were not significant (p > 0.05), and palmitic acid concentrations increased over time (p < 0.05). The average values of lutein (36.68 mg/kg in PRG, 31.26 mg/kg in PRG+WC, and 35.75 mg/kg in MULTI) and α-tocopherol (2.28 mg/kg in PRG, 1.49 mg/kg in PRG+WC, and 1.83 mg/kg in MULTI) were similar among the grazing systems (p > 0.05), and the average β-carotene value was 25% higher in monoculture ryegrass (140.74 mg/kg) than in the multispecies (102.51 mg/kg) (p < 0.05). Nonetheless, the levels of β-carotene found in the multispecies were still above the recommended intake required for ruminants. In conclusion, multispecies pastures could be included in dairy cattle production systems as a sustainable alternative to traditional pastures while also providing typically adequate sources of fats for animal diets.","PeriodicalId":11001,"journal":{"name":"Dairy Science & Technology","volume":"318 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76437480","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Despite routine supplementation of dairy cattle with vitamins with antioxidant functions, such as α-tocopherol, the high energy demand of the transition period creates a pro-oxidant state that can overcome antioxidant defenses and damage macromolecules. Known as oxidative stress, this condition impairs host immune defenses, predisposing cattle to disease and causing dysfunctional inflammation through a dysregulated production of lipid inflammatory mediators known as oxylipids. Non-α-tocopherol analogs of vitamin E have functions in other species that limit oxidative stress and dysfunctional inflammation but have largely remained unstudied in cattle. As non-α-tocopherol analogs of vitamin E have functions similar to α-tocopherol yet are more rapidly metabolized, they may provide further antioxidative functions with a reduced risk for adverse effects. Indeed, in vitro and in vivo evidence in cattle show a strong safety profile of most non-α-tocopherol analogs, and by several measures, non-α-tocopherol analogs present equally or more potent antioxidative activities than α-tocopherol alone. Further, vitamin E analogs are shown to compete with certain fatty acids for enzymatic metabolism, which may impact proinflammatory mediator production. Given that non-α-tocopherol analogs of vitamin E reduce the production of pro-inflammatory mediators and act as potent antioxidants, their safety and efficacy for these purposes should be further evaluated in cattle.
{"title":"Review: The Potential Role of Vitamin E Analogs as Adjunctive Antioxidant Supplements for Transition Cows","authors":"M. Kuhn","doi":"10.3390/dairy4020020","DOIUrl":"https://doi.org/10.3390/dairy4020020","url":null,"abstract":"Despite routine supplementation of dairy cattle with vitamins with antioxidant functions, such as α-tocopherol, the high energy demand of the transition period creates a pro-oxidant state that can overcome antioxidant defenses and damage macromolecules. Known as oxidative stress, this condition impairs host immune defenses, predisposing cattle to disease and causing dysfunctional inflammation through a dysregulated production of lipid inflammatory mediators known as oxylipids. Non-α-tocopherol analogs of vitamin E have functions in other species that limit oxidative stress and dysfunctional inflammation but have largely remained unstudied in cattle. As non-α-tocopherol analogs of vitamin E have functions similar to α-tocopherol yet are more rapidly metabolized, they may provide further antioxidative functions with a reduced risk for adverse effects. Indeed, in vitro and in vivo evidence in cattle show a strong safety profile of most non-α-tocopherol analogs, and by several measures, non-α-tocopherol analogs present equally or more potent antioxidative activities than α-tocopherol alone. Further, vitamin E analogs are shown to compete with certain fatty acids for enzymatic metabolism, which may impact proinflammatory mediator production. Given that non-α-tocopherol analogs of vitamin E reduce the production of pro-inflammatory mediators and act as potent antioxidants, their safety and efficacy for these purposes should be further evaluated in cattle.","PeriodicalId":11001,"journal":{"name":"Dairy Science & Technology","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85982170","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Whey cheeses have been produced from the very early steps of cheesemaking practices as a sustainable way to utilize whey, which is the main by-product of cheesemaking. Traditional whey cheeses, manufactured with similar processes, are Ricotta, Ricotta salata or Ricottone, and Ricotta fresca in Italy; Anthotyros, Myzithra, Manouri, Xynomyzithra, and Urda in Greece; Urda in Serbia and Romania as well as in other countries such as Israel; Lor in Turkey; Anari in Cyprus; Skuta in Croatia and Serbia; Gjetost and Brunost in Norway; Mesost and Messmör in Sweden; Mysuostur in Iceland; Myseost in Denmark; Requeijão in Portugal; and Requesón in Spain and Mexico. The production of whey cheese is based on the denaturation of whey proteins by heating to 88–92 °C. The specific processing conditions and aspects of the microbiology of whey cheeses are discussed. The special characteristics of whey cheeses, which are high pH and high moisture content, make them susceptible to microbial growth. Due to the limited shelf life of these products, extended research has been carried out to extend the shelf life of whey cheese. The sustainable preservation approaches, such as modified atmosphere packaging, addition of herbs and/or plant extracts, and bio-preservation methods are reviewed. Moreover, novel whey cheeses focused on functional properties have developed during the last 10 years.
{"title":"Sustainable Approaches in Whey Cheese Production: A Review","authors":"T. Bintsis, P. Papademas","doi":"10.3390/dairy4020018","DOIUrl":"https://doi.org/10.3390/dairy4020018","url":null,"abstract":"Whey cheeses have been produced from the very early steps of cheesemaking practices as a sustainable way to utilize whey, which is the main by-product of cheesemaking. Traditional whey cheeses, manufactured with similar processes, are Ricotta, Ricotta salata or Ricottone, and Ricotta fresca in Italy; Anthotyros, Myzithra, Manouri, Xynomyzithra, and Urda in Greece; Urda in Serbia and Romania as well as in other countries such as Israel; Lor in Turkey; Anari in Cyprus; Skuta in Croatia and Serbia; Gjetost and Brunost in Norway; Mesost and Messmör in Sweden; Mysuostur in Iceland; Myseost in Denmark; Requeijão in Portugal; and Requesón in Spain and Mexico. The production of whey cheese is based on the denaturation of whey proteins by heating to 88–92 °C. The specific processing conditions and aspects of the microbiology of whey cheeses are discussed. The special characteristics of whey cheeses, which are high pH and high moisture content, make them susceptible to microbial growth. Due to the limited shelf life of these products, extended research has been carried out to extend the shelf life of whey cheese. The sustainable preservation approaches, such as modified atmosphere packaging, addition of herbs and/or plant extracts, and bio-preservation methods are reviewed. Moreover, novel whey cheeses focused on functional properties have developed during the last 10 years.","PeriodicalId":11001,"journal":{"name":"Dairy Science & Technology","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77981822","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Hency Rose, Shivalik Bakshi, Prajasattak Kanetkar, S. Lukose, Jude Felix, S. Yadav, Piyush Kumar Gupta, V. Paswan
In recent years, there has been an unprecedented increase in the demand for fermented dairy products due to medical recommendations and lifestyle preferences. Cultured buttermilk, as an ancient fermented dairy beverage, is an appropriate product choice in this context. This study presents a novel cultured buttermilk formulated by fortification with high protein microalgae Spirulina platensis, thus making it valuable and attractive because of its antioxidant properties. The fermentation process, nutraceutical properties, and sensory characteristics of developed cultured buttermilk with various concentrations of Spirulina (0.25, 0.5, and 1%) were compared with the control sample (0% Spirulina buttermilk). Different concentrations of Spirulina in buttermilk result in a significant increase in chlorophyll and carotenoid content, boosting its antioxidant properties. The study also evaluated the prebiotic properties of Spirulina, thus, demonstrating its ability to promote a healthy digestive system. It was found that the addition of 0.25% Spirulina was able to ferment the product more quickly and retained the sensory acceptability of the finished product. The protein content, free radical scavenging activity, chlorophyll, carotenoid, and total phenolic content of 0.25% Spirulina-fortified buttermilk was 1.83%, 48.19%, 30.9 mg/g, 8.24 mg/g, and 4.21 mg/g GAE, respectively. Based on the results obtained, it was concluded that cultured buttermilk with a high nutritional value and functional health benefits can be developed by fortification with 0.25% Spirulina as a natural ingredient.
{"title":"Development and Characterization of Cultured Buttermilk Fortified with Spirulina plantensis and Its Physico-Chemical and Functional Characteristics","authors":"Hency Rose, Shivalik Bakshi, Prajasattak Kanetkar, S. Lukose, Jude Felix, S. Yadav, Piyush Kumar Gupta, V. Paswan","doi":"10.3390/dairy4020019","DOIUrl":"https://doi.org/10.3390/dairy4020019","url":null,"abstract":"In recent years, there has been an unprecedented increase in the demand for fermented dairy products due to medical recommendations and lifestyle preferences. Cultured buttermilk, as an ancient fermented dairy beverage, is an appropriate product choice in this context. This study presents a novel cultured buttermilk formulated by fortification with high protein microalgae Spirulina platensis, thus making it valuable and attractive because of its antioxidant properties. The fermentation process, nutraceutical properties, and sensory characteristics of developed cultured buttermilk with various concentrations of Spirulina (0.25, 0.5, and 1%) were compared with the control sample (0% Spirulina buttermilk). Different concentrations of Spirulina in buttermilk result in a significant increase in chlorophyll and carotenoid content, boosting its antioxidant properties. The study also evaluated the prebiotic properties of Spirulina, thus, demonstrating its ability to promote a healthy digestive system. It was found that the addition of 0.25% Spirulina was able to ferment the product more quickly and retained the sensory acceptability of the finished product. The protein content, free radical scavenging activity, chlorophyll, carotenoid, and total phenolic content of 0.25% Spirulina-fortified buttermilk was 1.83%, 48.19%, 30.9 mg/g, 8.24 mg/g, and 4.21 mg/g GAE, respectively. Based on the results obtained, it was concluded that cultured buttermilk with a high nutritional value and functional health benefits can be developed by fortification with 0.25% Spirulina as a natural ingredient.","PeriodicalId":11001,"journal":{"name":"Dairy Science & Technology","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74418468","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Grigorios Nelios, A. Nikolaou, Panagiotis Papazilakis, Y. Kourkoutas
In the past few years, Jersey cow milk has been considered an effective commodity for the production of dairy products, such as cheese and yoghurts, due to its high nutrient density. Initially, the microbial safety and physicochemical properties of pasteurized milk from Jersey cows raised in Evrofarma S.A. dairy facilities were monitored and compared to Holstein Friesian milk over a six-month period. Subsequently, a new traditional-type Greek yoghurt was prepared using Jersey cow milk andthe physicochemical, microbiological and sensory properties were monitored throughout its shelf time and compared to commercially available traditional-type Greek yoghurts made with Milk Protein Concentrate powder (MPC)-fortified Holstein Friesian milk. Our study confirmed the significantly higher fat (29.41%), protein (20.6%) and calcium content (19.9%) compared to Holstein Friesian milk. The new yoghurt demonstrated several technological advantages and shared similar physicochemical properties with the commercially available products. Importantly, high protein concentration (4.03 g/100 g) was documented without the addition of MPC. Finally, the new yoghurt was accepted during the preliminary sensory evaluation, while similar scores with the commercially available products were noted during the texture, flavour, aroma and overall quality assessment.
{"title":"Developing New High-Protein-Content Traditional-Type Greek Yoghurts Based on Jersey Cow Milk","authors":"Grigorios Nelios, A. Nikolaou, Panagiotis Papazilakis, Y. Kourkoutas","doi":"10.3390/dairy4010017","DOIUrl":"https://doi.org/10.3390/dairy4010017","url":null,"abstract":"In the past few years, Jersey cow milk has been considered an effective commodity for the production of dairy products, such as cheese and yoghurts, due to its high nutrient density. Initially, the microbial safety and physicochemical properties of pasteurized milk from Jersey cows raised in Evrofarma S.A. dairy facilities were monitored and compared to Holstein Friesian milk over a six-month period. Subsequently, a new traditional-type Greek yoghurt was prepared using Jersey cow milk andthe physicochemical, microbiological and sensory properties were monitored throughout its shelf time and compared to commercially available traditional-type Greek yoghurts made with Milk Protein Concentrate powder (MPC)-fortified Holstein Friesian milk. Our study confirmed the significantly higher fat (29.41%), protein (20.6%) and calcium content (19.9%) compared to Holstein Friesian milk. The new yoghurt demonstrated several technological advantages and shared similar physicochemical properties with the commercially available products. Importantly, high protein concentration (4.03 g/100 g) was documented without the addition of MPC. Finally, the new yoghurt was accepted during the preliminary sensory evaluation, while similar scores with the commercially available products were noted during the texture, flavour, aroma and overall quality assessment.","PeriodicalId":11001,"journal":{"name":"Dairy Science & Technology","volume":"17 10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82886095","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
I. Diezhandino, D. Fernández, D. Abarquero, B. Prieto, E. Renes, J. M. Fresno, M. E. Tornadijo
Blue-veined cheeses in general undergo a pronounced lipolysis. The aim of this work was to determine the evolution of free fatty acids (FFA) in Valdeón cheese during ripening, comparing cheeses made from raw and pasteurized milk. The effect of season on the evolution of FFA in pasteurized milk cheeses was also studied. Cheeses made with raw milk showed the highest concentrations of FFA, reaching values of 23,081.9 mg 100 g−1 dry matter at the end of ripening, compared to the values of cheeses made with pasteurized milk (7327.1 mg 100 g−1 dry matter), in both cases with a predominance of oleic and palmitic acids. However, pasteurization did not affect the FFA profile of the cheeses. Regarding the cheeses made with pasteurized milk in different seasons, the highest FFA concentration was reached in cheeses made in summer after 30 days of ripening. The season also influenced the FFA profile and thus the concentration of short-, medium- and long-chain fatty acids in relation to total FFA. There were no significant differences in sensory analysis between cheeses made from raw and pasteurized milk.
{"title":"Changes in the Concentration and Profile of Free Fatty Acids during the Ripening of a Spanish Blue-Veined Cheese Made from Raw and Pasteurized Cow and Goat Milk","authors":"I. Diezhandino, D. Fernández, D. Abarquero, B. Prieto, E. Renes, J. M. Fresno, M. E. Tornadijo","doi":"10.3390/dairy4010016","DOIUrl":"https://doi.org/10.3390/dairy4010016","url":null,"abstract":"Blue-veined cheeses in general undergo a pronounced lipolysis. The aim of this work was to determine the evolution of free fatty acids (FFA) in Valdeón cheese during ripening, comparing cheeses made from raw and pasteurized milk. The effect of season on the evolution of FFA in pasteurized milk cheeses was also studied. Cheeses made with raw milk showed the highest concentrations of FFA, reaching values of 23,081.9 mg 100 g−1 dry matter at the end of ripening, compared to the values of cheeses made with pasteurized milk (7327.1 mg 100 g−1 dry matter), in both cases with a predominance of oleic and palmitic acids. However, pasteurization did not affect the FFA profile of the cheeses. Regarding the cheeses made with pasteurized milk in different seasons, the highest FFA concentration was reached in cheeses made in summer after 30 days of ripening. The season also influenced the FFA profile and thus the concentration of short-, medium- and long-chain fatty acids in relation to total FFA. There were no significant differences in sensory analysis between cheeses made from raw and pasteurized milk.","PeriodicalId":11001,"journal":{"name":"Dairy Science & Technology","volume":"41 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87495568","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The objective of this retrospective case study was to understand the effects of eliminating free-stall lock-up time during 21 days postpartum on milk yield, reproductive performance, and health events at a large dairy herd. A group of 200 cows were selected as the treatment (TRT) group, which did not receive a lock-up time during early lactation, and a separate group of 200 cows served as the control (CON) group, which received on average 2 h/day of lockup time. The TRT group had greater milk yield (mean ± SE) on the third monthly milk test day (33.1 ± 0.75 vs. 29.9 ± 1.22; p = 0.04) and tended to have greater milk yield on the second test day (38.3 ± 1.55 vs. 39.1 ± 0.79; p = 0.06) compared to the CON cows. Milk fat% (mean ± SE) was greater in the TRT group than in the CON group on the first monthly milk test (3.65 ± 0.06 vs. 3.31 ± 0.12, p = 0.01). The TRT group had lower linear somatic cell scores on the first monthly milk test day compared to the CON group (2.6 ± 0.24 vs. 3.2 ± 0.11; p = 0.01). Cows in the TRT group had lower days in milk at first breeding (DIMFB) (66.2 ± 3.7 vs. 76.7 ± 2.9; p = 0.02) and were confirmed pregnant earlier as indicated by smaller days in milk to pregnancy (DIMPREG) (96.9 ± 12.32 vs. 112.1 ± 5.5; p < 0.01). Cows in the TRT group also had fewer incidences of all health events combined (13% vs. 30.5%; p < 0.001), lameness (3% vs. 9.5%; p = 0.01), and mastitis (3% vs. 16%; p < 0.001). We conclude that eliminating the stall lockup may have contributed to the increased milk yield, health, and reproductive performance of dairy cows in this dairy herd. Future prospective cohort studies are needed to further assess the potential effect of eliminating lock up time on cow performance.
{"title":"Associations of Eliminating Free-Stall Head Lock-Up during Transition Period with Milk Yield, Health, and Reproductive Performance in Multiparous Dairy Cows: A Case Report","authors":"S. Paudyal, J. Piñeiro, L. Papinchak","doi":"10.3390/dairy4010015","DOIUrl":"https://doi.org/10.3390/dairy4010015","url":null,"abstract":"The objective of this retrospective case study was to understand the effects of eliminating free-stall lock-up time during 21 days postpartum on milk yield, reproductive performance, and health events at a large dairy herd. A group of 200 cows were selected as the treatment (TRT) group, which did not receive a lock-up time during early lactation, and a separate group of 200 cows served as the control (CON) group, which received on average 2 h/day of lockup time. The TRT group had greater milk yield (mean ± SE) on the third monthly milk test day (33.1 ± 0.75 vs. 29.9 ± 1.22; p = 0.04) and tended to have greater milk yield on the second test day (38.3 ± 1.55 vs. 39.1 ± 0.79; p = 0.06) compared to the CON cows. Milk fat% (mean ± SE) was greater in the TRT group than in the CON group on the first monthly milk test (3.65 ± 0.06 vs. 3.31 ± 0.12, p = 0.01). The TRT group had lower linear somatic cell scores on the first monthly milk test day compared to the CON group (2.6 ± 0.24 vs. 3.2 ± 0.11; p = 0.01). Cows in the TRT group had lower days in milk at first breeding (DIMFB) (66.2 ± 3.7 vs. 76.7 ± 2.9; p = 0.02) and were confirmed pregnant earlier as indicated by smaller days in milk to pregnancy (DIMPREG) (96.9 ± 12.32 vs. 112.1 ± 5.5; p < 0.01). Cows in the TRT group also had fewer incidences of all health events combined (13% vs. 30.5%; p < 0.001), lameness (3% vs. 9.5%; p = 0.01), and mastitis (3% vs. 16%; p < 0.001). We conclude that eliminating the stall lockup may have contributed to the increased milk yield, health, and reproductive performance of dairy cows in this dairy herd. Future prospective cohort studies are needed to further assess the potential effect of eliminating lock up time on cow performance.","PeriodicalId":11001,"journal":{"name":"Dairy Science & Technology","volume":"102 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87037387","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ruminant milk is an essential part of the human diet and is widely accepted as a major nutrient source in developing countries. However, the polar and neutral lipid content variation in milk fat globules (MFG)among cow, goat, and water buffalo is poorly understood. This study used high-performance thin layer chromatography to identify and quantify five major polar (PL) and three neutral lipids (NL) from the MFG of cow, goat, and water buffalo. Optimal separation was achieved for PLs using chloroform: methanol: water (65:25:4), and hexane: diethyl ether: acetic acid (70:30:1) for NLs. The lower detectable (0.12 to 1.53 μg/mL) and quantification (0.12 to 1.53 μg/mL) limits indicated the high sensitivity of the method. Quantification at 540 nm showed the highest abundance of phosphatidylethanolamine and triglycerides. Fat globules were further characterized for size and microstructural properties, which revealed smaller globules in goats (0.99 ± 0.04 μm) than cows (1.85 ± 0.03 μm) and water buffaloes (2.91 ± 0.08 μm), indicating a negative correlation with PL but a positive correlation with NL. The variation in lipid quantity among different animal species suggests more research to support their selection as a suitable source for developing functional food to impact human health positively.
{"title":"Characterization of Cow, Goat, and Water Buffalo Milk Fat Globule Lipids by High-Performance Thin Layer Chromatography","authors":"Ayushi Kapoor, A. Verma, K. Ambatipudi","doi":"10.3390/dairy4010014","DOIUrl":"https://doi.org/10.3390/dairy4010014","url":null,"abstract":"Ruminant milk is an essential part of the human diet and is widely accepted as a major nutrient source in developing countries. However, the polar and neutral lipid content variation in milk fat globules (MFG)among cow, goat, and water buffalo is poorly understood. This study used high-performance thin layer chromatography to identify and quantify five major polar (PL) and three neutral lipids (NL) from the MFG of cow, goat, and water buffalo. Optimal separation was achieved for PLs using chloroform: methanol: water (65:25:4), and hexane: diethyl ether: acetic acid (70:30:1) for NLs. The lower detectable (0.12 to 1.53 μg/mL) and quantification (0.12 to 1.53 μg/mL) limits indicated the high sensitivity of the method. Quantification at 540 nm showed the highest abundance of phosphatidylethanolamine and triglycerides. Fat globules were further characterized for size and microstructural properties, which revealed smaller globules in goats (0.99 ± 0.04 μm) than cows (1.85 ± 0.03 μm) and water buffaloes (2.91 ± 0.08 μm), indicating a negative correlation with PL but a positive correlation with NL. The variation in lipid quantity among different animal species suggests more research to support their selection as a suitable source for developing functional food to impact human health positively.","PeriodicalId":11001,"journal":{"name":"Dairy Science & Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88727541","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Particle size is not only important for the sensory perception of fat-free fermented concentrated milk products, but also for processing operations because of the direct relationship with apparent viscosity. The aim of this study was to apply inline particle size analysis using focused beam reflectance measurement (FBRM) to obtain real-time information regarding the particle size of a fat-free fermented concentrated milk product, namely, fresh cheese. By comparing inline particle size data to offline particle size, apparent viscosity, protein content and processing information, the potential to use inline particle size analysis as a process monitoring and control option during fresh cheese production was assessed. Evaluation of inline particle size after fermentation and before further processing, e.g., after a buffering tank, shows promise as a means to control variance of product entering downstream processing and, thus, improve final product consistency over time. Measurement of inline particle size directly before filling could allow for precise control of final product characteristics by the use of mechanical or mixing devices placed before the inline measurement. However, attention should be given to the requirements of the inline measurement technology for accurate measurement, such as product flow rate and pressure.
{"title":"Inline Particle Size Analysis during Technical-Scale Processing of a Fermented Concentrated Milk Protein-Based Microgel Dispersion: Feasibility as a Process Control","authors":"Anisa Heck, Stefan Nöbel, J. Hinrichs","doi":"10.3390/dairy4010013","DOIUrl":"https://doi.org/10.3390/dairy4010013","url":null,"abstract":"Particle size is not only important for the sensory perception of fat-free fermented concentrated milk products, but also for processing operations because of the direct relationship with apparent viscosity. The aim of this study was to apply inline particle size analysis using focused beam reflectance measurement (FBRM) to obtain real-time information regarding the particle size of a fat-free fermented concentrated milk product, namely, fresh cheese. By comparing inline particle size data to offline particle size, apparent viscosity, protein content and processing information, the potential to use inline particle size analysis as a process monitoring and control option during fresh cheese production was assessed. Evaluation of inline particle size after fermentation and before further processing, e.g., after a buffering tank, shows promise as a means to control variance of product entering downstream processing and, thus, improve final product consistency over time. Measurement of inline particle size directly before filling could allow for precise control of final product characteristics by the use of mechanical or mixing devices placed before the inline measurement. However, attention should be given to the requirements of the inline measurement technology for accurate measurement, such as product flow rate and pressure.","PeriodicalId":11001,"journal":{"name":"Dairy Science & Technology","volume":"84 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72420015","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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