Pub Date : 2023-09-29DOI: 10.15567/mljekarstvo.2023.0401
Luna Maslov Bandić
Cheese is one of the most popular dairy products, with an incredible diversity of varieties, shapes, textures, and flavours available locally and globally. Extensive research has been conducted on the aroma compounds present in cheese. Numerous studies have identified over 3000 volatile and non-volatile components in cheese. The volatile components, which consist of fatty acids, alcohols, aldehydes, esters, ketones, lactones, sulphur compounds, amines, and other flavour-active compounds, are primarily responsible for the aromatic characteristics (aroma) of cheese. This paper thoroughly discusses the biochemistry behind the formation of significant aroma compounds that affect overall cheese quality and sensory characteristics. It provides an extensive review of the most recent methodologies for the extraction and determination of aroma compounds in cheese.
{"title":"Biochemistry of aroma compounds in cheese","authors":"Luna Maslov Bandić","doi":"10.15567/mljekarstvo.2023.0401","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2023.0401","url":null,"abstract":"Cheese is one of the most popular dairy products, with an incredible diversity of varieties, shapes, textures, and flavours available locally and globally. Extensive research has been conducted on the aroma compounds present in cheese. Numerous studies have identified over 3000 volatile and non-volatile components in cheese. The volatile components, which consist of fatty acids, alcohols, aldehydes, esters, ketones, lactones, sulphur compounds, amines, and other flavour-active compounds, are primarily responsible for the aromatic characteristics (aroma) of cheese. This paper thoroughly discusses the biochemistry behind the formation of significant aroma compounds that affect overall cheese quality and sensory characteristics. It provides an extensive review of the most recent methodologies for the extraction and determination of aroma compounds in cheese.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":"43 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135200805","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-29DOI: 10.15567/mljekarstvo.2023.0404
İhsan Bakirci
Stirred-type fruit yoghurts with two different fruit purees (kiwifruit and banana) were produced and were investigated the physicochemical, volatile compounds, 2,2-diphenylpicrylhydrazyl (DPPH) free radical scavenging activity, cupric ion reducing capability (CUPRAC), total phenolic compounds (TPC), angiotensin-converting enzyme (ACE) inhibitory activity, 5-hydroxymethylfurfural (HMF) content, reducing sugar content and microstructure. The addition of fruit puree affected (p<0.01) total solids, fat, protein, ash, L*, a*, b*, volatile compounds, DPPH, CUPRAC, TPC, ACE inhibitory activity, HMF content, reducing sugar content and overall acceptability whereas it had an insignificant effect on the pH, titratable acidity, apparent viscosity, syneresis (p>0.05). Storage period significantly (p<0.01) affected the titratable acidity, DPPH, CUPRAC, TPC, ACE inhibitory activity, HMF content, reducing sugar content and overall acceptability, as well as the pH, apparent viscosity and a* (p<0.05). Although the addition of banana and kiwi relatively suppressed the characteristic flavour of the experimental yoghurt samples, it improved the DPPH, CUPRAC and TPC. On the other hand, the addition of banana-kiwi was found to increase the content of HMF, the toxic compound. Yoghurt can be recommended as an important source of bioactive compounds with ACE inhibitory activity. According to the microstructure analysis results, a more homogeneous structure was observed in the control group samples compared to the fruit-added yoghurt samples and it was determined that the serum pore diameters were smaller.
{"title":"Volatile compounds, antioxidant activity, ACE inhibitory activity, HMF content and microstructure of fruit yoghurts","authors":"İhsan Bakirci","doi":"10.15567/mljekarstvo.2023.0404","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2023.0404","url":null,"abstract":"Stirred-type fruit yoghurts with two different fruit purees (kiwifruit and banana) were produced and were investigated the physicochemical, volatile compounds, 2,2-diphenylpicrylhydrazyl (DPPH) free radical scavenging activity, cupric ion reducing capability (CUPRAC), total phenolic compounds (TPC), angiotensin-converting enzyme (ACE) inhibitory activity, 5-hydroxymethylfurfural (HMF) content, reducing sugar content and microstructure. The addition of fruit puree affected (p<0.01) total solids, fat, protein, ash, L*, a*, b*, volatile compounds, DPPH, CUPRAC, TPC, ACE inhibitory activity, HMF content, reducing sugar content and overall acceptability whereas it had an insignificant effect on the pH, titratable acidity, apparent viscosity, syneresis (p>0.05). Storage period significantly (p<0.01) affected the titratable acidity, DPPH, CUPRAC, TPC, ACE inhibitory activity, HMF content, reducing sugar content and overall acceptability, as well as the pH, apparent viscosity and a* (p<0.05). Although the addition of banana and kiwi relatively suppressed the characteristic flavour of the experimental yoghurt samples, it improved the DPPH, CUPRAC and TPC. On the other hand, the addition of banana-kiwi was found to increase the content of HMF, the toxic compound. Yoghurt can be recommended as an important source of bioactive compounds with ACE inhibitory activity. According to the microstructure analysis results, a more homogeneous structure was observed in the control group samples compared to the fruit-added yoghurt samples and it was determined that the serum pore diameters were smaller.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":"60 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135199183","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-29DOI: 10.15567/mljekarstvo.2023.0403
Eda Kiliç Kanak
The aim of this study was to evaluate the probiotic properties of Lactobacillaceae strains isolated from Tulum, Turkey. Ten strains of Lactobacillaceae spp. were taxonomically identified as follows: Lactiplantibacillus plantarum subsp. plantarum (6), Lacticaseibacillus paracasei (2), Lacticaseibacillus rhamnosus (1) and Lacticaseibacillus casei (1). Their probiotic properties, antimicrobial activities and tolerance to simulated gastrointestinal conditions such as low pH, pepsin, pancreatin and bile salts were evaluated. The results show that 10 lactic acid bacterial strains have high auto aggregation, coaggregation and hydrophobic properties. Antibiotic resistance and haemolytic activity were determined for safety assessment of the strains. Selected isolates showing high antimicrobial activity and the ability to remove cholesterol were also detected. These bacteria were found to have antioxidant activity as well. Therefore, these ten extracted lactic acid bacteria are promising potential candidates for use as probiotics. In this comprehensive study, L. plantarum SM27, L. plantarum S74 and L. paracasei RU39-7 were found to have the best probiotic properties. Important information was obtained on the probiotic and functional properties of Lactobacillaceae strains isolated from traditionally fermented Tulum cheese, which can be used as a rich source of probiotic bacteria. It was found that it is possible to isolate probiotic bacteria from traditional fermented cheeses.
本研究的目的是评价从土耳其图卢姆分离的乳酸杆菌科菌株的益生菌特性。经分类鉴定，10株乳酸菌科细菌分别为:植物乳杆菌亚种;植物芽孢杆菌(6)、副干酪乳杆菌(2)、鼠李糖乳杆菌(1)和干酪乳杆菌(1)。研究了它们的益生菌特性、抗菌活性以及对低pH、胃蛋白酶、胰酶和胆盐等模拟胃肠道条件的耐受性。结果表明，10株乳酸菌具有较高的自聚集性、共聚集性和疏水性。测定菌株的抗生素耐药性和溶血活性以评估其安全性。筛选出的菌株显示出较高的抗菌活性和去除胆固醇的能力。这些细菌也被发现具有抗氧化活性。因此，这10种提取的乳酸菌是很有潜力作为益生菌使用的候选者。综合研究发现，L. plantarum SM27、L. plantarum S74和L. paracasei RU39-7益生菌性能最好。从传统发酵的图卢姆干酪中分离的乳酸杆菌科菌株的益生菌和功能特性得到了重要的信息，图卢姆干酪可以作为益生菌的丰富来源。研究发现，从传统发酵奶酪中分离益生菌是可能的。
{"title":"Investigation of some probiotic properties of Lactobacillaceae strains isolated from traditional Tulum cheese in Turkey","authors":"Eda Kiliç Kanak","doi":"10.15567/mljekarstvo.2023.0403","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2023.0403","url":null,"abstract":"The aim of this study was to evaluate the probiotic properties of Lactobacillaceae strains isolated from Tulum, Turkey. Ten strains of Lactobacillaceae spp. were taxonomically identified as follows: Lactiplantibacillus plantarum subsp. plantarum (6), Lacticaseibacillus paracasei (2), Lacticaseibacillus rhamnosus (1) and Lacticaseibacillus casei (1). Their probiotic properties, antimicrobial activities and tolerance to simulated gastrointestinal conditions such as low pH, pepsin, pancreatin and bile salts were evaluated. The results show that 10 lactic acid bacterial strains have high auto aggregation, coaggregation and hydrophobic properties. Antibiotic resistance and haemolytic activity were determined for safety assessment of the strains. Selected isolates showing high antimicrobial activity and the ability to remove cholesterol were also detected. These bacteria were found to have antioxidant activity as well. Therefore, these ten extracted lactic acid bacteria are promising potential candidates for use as probiotics. In this comprehensive study, L. plantarum SM27, L. plantarum S74 and L. paracasei RU39-7 were found to have the best probiotic properties. Important information was obtained on the probiotic and functional properties of Lactobacillaceae strains isolated from traditionally fermented Tulum cheese, which can be used as a rich source of probiotic bacteria. It was found that it is possible to isolate probiotic bacteria from traditional fermented cheeses.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135200390","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-29DOI: 10.15567/mljekarstvo.2023.0406
Imane Barka
To investigate the prevalence, bacterial spectrum of mastitis, and antimicrobial resistance of the causative staphylococci in Algerian dromedary camels, a total of 200 lactating camels were first examined for clinical mastitis and the healthy quarters were examined for subclinical mastitis using the California Mastitis Test (CMT). Milk samples from the affected quarters were collected aseptically and analysed using conventional bacteriological isolation and identification procedures. Staphylococcal isolates were then analysed for antimicrobial resistance. The overall prevalence of mastitis in camels based on CMT and clinical examination was 35 % (70/200), of which 7.5 % (15/200) was clinical mastitis and 27.5 % (55/200) was subclinical mastitis. At the quarterly level, the overall prevalence was 11.87 % (95/800), of which 2.62 % (21/800) was clinical mastitis and 9.25 % (74/800) was subclinical mastitis. A total of 98 bacterial isolates were identified from the 95 cultured milk samples. Staphylococci (70.4%) were the predominant isolates, with 31.63 % identified as coagulase-positive staphylococci (CPS) including S. aureus at 25.51 % and 38.77 % identified as coagulase-negative staphylococci (CNS). The remaining isolates were Micrococcus sp., Streptococcus sp., Bacillus sp., E. coli, and Enterococcus. Antibiotic susceptibility testing revealed that 24 (34.78 %) of the isolates were susceptible to all antimicrobial drugs tested, while 21.73 % (15/69) were multidrug resistant strains. The highest resistance rates were found for penicillin, tetracycline and erythromycin with 33.33 %, 31.48 % and 21.74 %, respectively. Therefore, the implementation of integrated approaches in the study is of great importance for the prevention and control of mastitis to improve the quality of camel milk, minimize economic losses and avoid significant public health risks.
{"title":"Prevalence of mastitis in Algerian dromedary camels and antimicrobial resistance of the causative Staphylococci","authors":"Imane Barka","doi":"10.15567/mljekarstvo.2023.0406","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2023.0406","url":null,"abstract":"To investigate the prevalence, bacterial spectrum of mastitis, and antimicrobial resistance of the causative staphylococci in Algerian dromedary camels, a total of 200 lactating camels were first examined for clinical mastitis and the healthy quarters were examined for subclinical mastitis using the California Mastitis Test (CMT). Milk samples from the affected quarters were collected aseptically and analysed using conventional bacteriological isolation and identification procedures. Staphylococcal isolates were then analysed for antimicrobial resistance. The overall prevalence of mastitis in camels based on CMT and clinical examination was 35 % (70/200), of which 7.5 % (15/200) was clinical mastitis and 27.5 % (55/200) was subclinical mastitis. At the quarterly level, the overall prevalence was 11.87 % (95/800), of which 2.62 % (21/800) was clinical mastitis and 9.25 % (74/800) was subclinical mastitis. A total of 98 bacterial isolates were identified from the 95 cultured milk samples. Staphylococci (70.4%) were the predominant isolates, with 31.63 % identified as coagulase-positive staphylococci (CPS) including S. aureus at 25.51 % and 38.77 % identified as coagulase-negative staphylococci (CNS). The remaining isolates were Micrococcus sp., Streptococcus sp., Bacillus sp., E. coli, and Enterococcus. Antibiotic susceptibility testing revealed that 24 (34.78 %) of the isolates were susceptible to all antimicrobial drugs tested, while 21.73 % (15/69) were multidrug resistant strains. The highest resistance rates were found for penicillin, tetracycline and erythromycin with 33.33 %, 31.48 % and 21.74 %, respectively. Therefore, the implementation of integrated approaches in the study is of great importance for the prevention and control of mastitis to improve the quality of camel milk, minimize economic losses and avoid significant public health risks.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135200804","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-29DOI: 10.15567/mljekarstvo.2023.0405
Latifa Chamekh
The aim of the present study was to investigate the influence of parity on the proportion of fatty acids with potential health significance in camel milk fat. Milk samples were collected from four multiparous and four primiparous camels in intensive husbandry at mid-lactation stage. Fatty acid methyl esters were analysed by gas chromatography in conjunction with a flame ionisation detector. Parity had a significant effect on fat and total solids content (p<0.05); mutiparous camels produced milk with lower fat and total solids content. In contrast, protein and ash content were not affected by parity (p>0.05). Primipara camels produced milk richer (p<0.05) in odd and branched chain fatty acids, monounsaturated fatty acids, C17:0, C15:0, omega-3 fatty acids, oleic acid, vaccenic acid and α-linolenic acid, while poorer (p<0.05) for total short-chain fatty acids, total medium-chain fatty acids, total saturated fatty acids, C6:0, C10:0, C14:0, c9-C16:0, C16:0 and iso-C16:0. In addition, the desaturation index for C16, which is an indicator of Δ9-desaturase activity, and the atherogenicity index were lower in primiparous camels (p<0.05). Parity had no effect on conjugated linoleic acid content (p>0.05). Overall, the milk fat of primiparous camels appears to have a relatively high nutritional value, as it contained higher levels of beneficial fatty acids and lower levels of saturated fatty acids.
{"title":"Impact of parity on the profile of fatty acids with potential importance for human health in camel (Camelus dromedarius) milk","authors":"Latifa Chamekh","doi":"10.15567/mljekarstvo.2023.0405","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2023.0405","url":null,"abstract":"The aim of the present study was to investigate the influence of parity on the proportion of fatty acids with potential health significance in camel milk fat. Milk samples were collected from four multiparous and four primiparous camels in intensive husbandry at mid-lactation stage. Fatty acid methyl esters were analysed by gas chromatography in conjunction with a flame ionisation detector. Parity had a significant effect on fat and total solids content (p<0.05); mutiparous camels produced milk with lower fat and total solids content. In contrast, protein and ash content were not affected by parity (p>0.05). Primipara camels produced milk richer (p<0.05) in odd and branched chain fatty acids, monounsaturated fatty acids, C17:0, C15:0, omega-3 fatty acids, oleic acid, vaccenic acid and α-linolenic acid, while poorer (p<0.05) for total short-chain fatty acids, total medium-chain fatty acids, total saturated fatty acids, C6:0, C10:0, C14:0, c9-C16:0, C16:0 and iso-C16:0. In addition, the desaturation index for C16, which is an indicator of Δ9-desaturase activity, and the atherogenicity index were lower in primiparous camels (p<0.05). Parity had no effect on conjugated linoleic acid content (p>0.05). Overall, the milk fat of primiparous camels appears to have a relatively high nutritional value, as it contained higher levels of beneficial fatty acids and lower levels of saturated fatty acids.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":"54 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135200156","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-09-29DOI: 10.15567/mljekarstvo.2023.0402
H. Ceren Akal
The yield of whey cheese production is often low, and its texture is often soft. Therefore, this study investigated the effects of different ratios (2 U/g protein and 5 U/g protein) of microbial transglutaminase (mTG) on composition (dry matter, ash, protein, and fat), yield, and acidity (pH and lactic acid), microbiological properties (Lactococcus, Lactobacillus and total aerobic mesophilic bacteria counts), texture profile, electrophoretic properties (SDS-PAGE) and sensory properties (appearance, texture and taste) of whey cheese. The samples with 2 U/g protein mTG had better properties in terms of yield, hardness and sensory values. The results from SDS-PAGE also showed that the sample with 2 U/g protein mTG had more cross-linking than the sample with 5 U/g protein mTG. In comparison, the sample with 5 U/g protein mTG had a lower number of lactic acid bacteria and poor sensory characteristics. These results indicate that the addition of mTG in an appropriate amount (2 U/g protein) can improve the yield, texture profile, and sensory properties of whey cheese, while excessive addition of mTG can negatively affect these properties.
{"title":"Transglutaminase induced whey cheese production: impact of different ratios on yield, texture, and sensory properties","authors":"H. Ceren Akal","doi":"10.15567/mljekarstvo.2023.0402","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2023.0402","url":null,"abstract":"The yield of whey cheese production is often low, and its texture is often soft. Therefore, this study investigated the effects of different ratios (2 U/g protein and 5 U/g protein) of microbial transglutaminase (mTG) on composition (dry matter, ash, protein, and fat), yield, and acidity (pH and lactic acid), microbiological properties (Lactococcus, Lactobacillus and total aerobic mesophilic bacteria counts), texture profile, electrophoretic properties (SDS-PAGE) and sensory properties (appearance, texture and taste) of whey cheese. The samples with 2 U/g protein mTG had better properties in terms of yield, hardness and sensory values. The results from SDS-PAGE also showed that the sample with 2 U/g protein mTG had more cross-linking than the sample with 5 U/g protein mTG. In comparison, the sample with 5 U/g protein mTG had a lower number of lactic acid bacteria and poor sensory characteristics. These results indicate that the addition of mTG in an appropriate amount (2 U/g protein) can improve the yield, texture profile, and sensory properties of whey cheese, while excessive addition of mTG can negatively affect these properties.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135200152","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-19DOI: 10.15567/mljekarstvo.2023.0305
U. Kaya
The aims of this study were to establish a cut-off point by evaluating the usability of the somatic cell count (SCC) and milk components (fat, fat-free dry matter (FFDM), protein, lactose, freezing point, electrical conductivity and pH) to observe the pregnancy status, and to determine the practical usage of these parameters as diagnostic biomarker of pregnancy status. In the present study, primiparous Holstein cows (n=133) were included in the mid and late lactation. Milk samples were collected in sterile tubes for SCC and milk components analysis. In each lactation period, SCC, milk yield and milk component parameters were analysed by Student's t test according to pregnancy status. Receiver operating characteristic curves were used to determine the predictive threshold using SCC and milk component parameters to discriminate between pregnant and non-pregnant cows. SCC levels were similar for all cows in the mid and late-lactation. In the mid lactation, FFDM, protein, lactose and electrical conductivity were higher and milk yield, fat, freezing point and pH were lower in pregnant cows (p<0.05). In the late lactation, FFDM, protein, lactose and electrical conductivity were significantly higher and milk yield, fat and pH were significantly lower in pregnant cows (p<0.05). Furthermore, fat, FFDM, protein, lactose, freezing point, electrical conductivity, and pH were the best predictors for pregnancy diagnosis in mid-lactating cows with the AUC values of 0.840, 0.768, 0.780, 0.772, 0.693, 0.792, and 0.901 respectively. Furthermore, fat, FFDM, protein, lactose, electrical conductivity, and pH could be useful diagnostic tools for pregnancy determination in late lactating cows with the AUC values of 0.869, 0.684, 0.661, 0.689, 0.756, and 0.841 respectively. In conclusion, the milk components could be used as rapid, easily accessible, and inexpensive markers for the evaluation of the diagnosis of pregnancy status in primiparous Holstein cows.
{"title":"Diagnostic accuracy of milk components for pregnancy diagnosis in mid and late lactation cows","authors":"U. Kaya","doi":"10.15567/mljekarstvo.2023.0305","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2023.0305","url":null,"abstract":"The aims of this study were to establish a cut-off point by evaluating the usability of the somatic cell count (SCC) and milk components (fat, fat-free dry matter (FFDM), protein, lactose, freezing point, electrical conductivity and pH) to observe the pregnancy status, and to determine the practical usage of these parameters as diagnostic biomarker of pregnancy status. In the present study, primiparous Holstein cows (n=133) were included in the mid and late lactation. Milk samples were collected in sterile tubes for SCC and milk components analysis. In each lactation period, SCC, milk yield and milk component parameters were analysed by Student's t test according to pregnancy status. Receiver operating characteristic curves were used to determine the predictive threshold using SCC and milk component parameters to discriminate between pregnant and non-pregnant cows. SCC levels were similar for all cows in the mid and late-lactation. In the mid lactation, FFDM, protein, lactose and electrical conductivity were higher and milk yield, fat, freezing point and pH were lower in pregnant cows (p<0.05). In the late lactation, FFDM, protein, lactose and electrical conductivity were significantly higher and milk yield, fat and pH were significantly lower in pregnant cows (p<0.05). Furthermore, fat, FFDM, protein, lactose, freezing point, electrical conductivity, and pH were the best predictors for pregnancy diagnosis in mid-lactating cows with the AUC values of 0.840, 0.768, 0.780, 0.772, 0.693, 0.792, and 0.901 respectively. Furthermore, fat, FFDM, protein, lactose, electrical conductivity, and pH could be useful diagnostic tools for pregnancy determination in late lactating cows with the AUC values of 0.869, 0.684, 0.661, 0.689, 0.756, and 0.841 respectively. In conclusion, the milk components could be used as rapid, easily accessible, and inexpensive markers for the evaluation of the diagnosis of pregnancy status in primiparous Holstein cows.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2023-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44095365","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-19DOI: 10.15567/mljekarstvo.2023.0303
Shimaa Ghanem Yehia
The objective of this study was to determine the activities of lactate dehydrogenase (LDH), alkaline phosphatase (ALP), gamma-glutamyl transferase (GGT), aspartate aminotransferase (AST) and alanine aminotransferase (ALT) in the milk and blood of lactating Holstein cows and investigate their association with subclinical mastitis (SCM). This study also aims to evaluate the impact of SCM and its severity based on California mastitis test (CMT) scores on the above mentioned enzymes, as well as to test the efficiency of their use as an early predictive diagnostic tool. Thirty multiparous, lactating dairy Holstein cows were examined using CMT and according to the obtained results classified into four groups; control group 1 (SCM-free = 10, score = 0), group 2 (weak positive = 8, score +1), group 3 (positive = 7, score +2) and group 4 (strong positive = 5, score +3). The milk LDH, ALP, and GGT activities were significantly higher in groups 3 and 4 compared to group 2 and the control group. LDH activity was significantly higher in group 2 compared to the control group. The mean blood LDH and ALP activities in SCM groups were significantly higher than in the control group. ALP blood activity was significantly higher in group 4 compared to group 2. The blood GGT activity was significantly higher in group 4 compared to other groups. There was a significant positive association between milk LDH, ALP, and GGT enzymes as well as the blood enzymes (ALP and GGT) in SCM cows. The results showed that subclinical mastitis causes considerable changes in the activities of enzymes in milk and blood of infected cows.
{"title":"Assessment of milk and blood enzymes in Holstein cows with subclinical mastitis","authors":"Shimaa Ghanem Yehia","doi":"10.15567/mljekarstvo.2023.0303","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2023.0303","url":null,"abstract":"The objective of this study was to determine the activities of lactate dehydrogenase (LDH), alkaline phosphatase (ALP), gamma-glutamyl transferase (GGT), aspartate aminotransferase (AST) and alanine aminotransferase (ALT) in the milk and blood of lactating Holstein cows and investigate their association with subclinical mastitis (SCM). This study also aims to evaluate the impact of SCM and its severity based on California mastitis test (CMT) scores on the above mentioned enzymes, as well as to test the efficiency of their use as an early predictive diagnostic tool. Thirty multiparous, lactating dairy Holstein cows were examined using CMT and according to the obtained results classified into four groups; control group 1 (SCM-free = 10, score = 0), group 2 (weak positive = 8, score +1), group 3 (positive = 7, score +2) and group 4 (strong positive = 5, score +3). The milk LDH, ALP, and GGT activities were significantly higher in groups 3 and 4 compared to group 2 and the control group. LDH activity was significantly higher in group 2 compared to the control group. The mean blood LDH and ALP activities in SCM groups were significantly higher than in the control group. ALP blood activity was significantly higher in group 4 compared to group 2. The blood GGT activity was significantly higher in group 4 compared to other groups. There was a significant positive association between milk LDH, ALP, and GGT enzymes as well as the blood enzymes (ALP and GGT) in SCM cows. The results showed that subclinical mastitis causes considerable changes in the activities of enzymes in milk and blood of infected cows.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2023-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44229896","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-19DOI: 10.15567/mljekarstvo.2023.0301
Snežana Paskaš
This study aimed to investigate whether diet and different goat production systems affect the quality of milk, white-brined cheese and whey. It also aimed to determine the suitability of goat's milk for the production of white-brined cheese. The physicochemical composition and hygienic quality of raw goat's milk were studied, as well as the fatty acid profile and nutritional indices of milk and white-brined cheese. Traditional white-brined cheeses were produced from bulk goat milk from two farms in three samples. The results confirmed that different husbandry systems and diets influence the physicochemical composition of goat milk and cheese and their fatty acid profile. Milk and cheese from grazing goats contained significantly more (p<0.05) fat, protein, total solids and a higher percentage of cheese yield. Nutritional indices were also more favourable, with a lower atherogenic (AI) and thrombogenic (TI) index and a higher health-promoting index (HHP) and hypocholesterolemic/hypercholesterolemic ratio (HH). Goat grazing contributed to a higher content of n-3 fatty acids in milk and cheese and thus to a lower n-6/n-3 ratio. Cheese-making efficiency and protein recovery in the curd (%REC) was better with pasture milk, whereas fat recovery was better with milk from housed goats. Consumers rated the unripened white cheeses from both production systems the highest. In addition, the production of white cheese with brine results in good quality whey with significant health benefits. Natural pasture provides significantly more benefits to goats than confinement, especially in the early stages of use. This contributes to the high nutritional value of goat's milk, cheese and whey.
{"title":"The influence of grazing and indoor systems on goat milk, brined cheese and whey quality","authors":"Snežana Paskaš","doi":"10.15567/mljekarstvo.2023.0301","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2023.0301","url":null,"abstract":"This study aimed to investigate whether diet and different goat production systems affect the quality of milk, white-brined cheese and whey. It also aimed to determine the suitability of goat's milk for the production of white-brined cheese. The physicochemical composition and hygienic quality of raw goat's milk were studied, as well as the fatty acid profile and nutritional indices of milk and white-brined cheese. Traditional white-brined cheeses were produced from bulk goat milk from two farms in three samples. The results confirmed that different husbandry systems and diets influence the physicochemical composition of goat milk and cheese and their fatty acid profile. Milk and cheese from grazing goats contained significantly more (p<0.05) fat, protein, total solids and a higher percentage of cheese yield. Nutritional indices were also more favourable, with a lower atherogenic (AI) and thrombogenic (TI) index and a higher health-promoting index (HHP) and hypocholesterolemic/hypercholesterolemic ratio (HH). Goat grazing contributed to a higher content of n-3 fatty acids in milk and cheese and thus to a lower n-6/n-3 ratio. Cheese-making efficiency and protein recovery in the curd (%REC) was better with pasture milk, whereas fat recovery was better with milk from housed goats. Consumers rated the unripened white cheeses from both production systems the highest. In addition, the production of white cheese with brine results in good quality whey with significant health benefits. Natural pasture provides significantly more benefits to goats than confinement, especially in the early stages of use. This contributes to the high nutritional value of goat's milk, cheese and whey.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2023-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48095251","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-06-19DOI: 10.15567/mljekarstvo.2023.0304
J. Lazarević
Donkey milk is acknowledged as a valuable nutritional source in the human diet, well known for its bioactive and functional properties. Therefore, the main goal of this research was to investigate the similarities between donkey and human milk after six months of lactation with respect to the lipid composition, milk fat globule particle size distribution, antioxidant activity, and mineral content. These components are related to the nutritional properties of milk and they are important for the dairy industry as well to human health. The obtained results showed that the most dominant fatty acids in both types of milk were oleic, palmitic, and linoleic followed by lauric, capric, and alpha-linolenic acids. Donkey milk had a desirable fatty acid composition due to its high alpha-linolenic acid content and especially low omega-6/omega-3 ratio. After the fat globule distribution was analysed, it was found that fat globules smaller than 2 μm had the highest percentage in both human and donkey milk. The antioxidant activity of human milk was significantly higher at 42.95% compared to donkey milk at 35.83%. Predominant mineral in both types of milk was Ca, followed by P, Zn, Fe and Cu. Highlighting the similarity between donkey milk and human milk encourages the use of donkey milk as a potential substitute for human milk in the future.
{"title":"Comparison of the nutritional quality and the fat globule size after six months of lactation of donkey and human milk","authors":"J. Lazarević","doi":"10.15567/mljekarstvo.2023.0304","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2023.0304","url":null,"abstract":"Donkey milk is acknowledged as a valuable nutritional source in the human diet, well known for its bioactive and functional properties. Therefore, the main goal of this research was to investigate the similarities between donkey and human milk after six months of lactation with respect to the lipid composition, milk fat globule particle size distribution, antioxidant activity, and mineral content. These components are related to the nutritional properties of milk and they are important for the dairy industry as well to human health. The obtained results showed that the most dominant fatty acids in both types of milk were oleic, palmitic, and linoleic followed by lauric, capric, and alpha-linolenic acids. Donkey milk had a desirable fatty acid composition due to its high alpha-linolenic acid content and especially low omega-6/omega-3 ratio. After the fat globule distribution was analysed, it was found that fat globules smaller than 2 μm had the highest percentage in both human and donkey milk. The antioxidant activity of human milk was significantly higher at 42.95% compared to donkey milk at 35.83%. Predominant mineral in both types of milk was Ca, followed by P, Zn, Fe and Cu. Highlighting the similarity between donkey milk and human milk encourages the use of donkey milk as a potential substitute for human milk in the future.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2023-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46354356","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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