Pub Date : 2022-10-06DOI: 10.15567/mljekarstvo.2022.0406
N. Micic
The study aimed to determine the effect of different fixed factors (breed, region, calving year, calving season, parity and lactation stage) on daily milk production (yield and content) of four dairy cattle breeds under the heat stress conditions (THI≥72). The research was conducted on a set of test-day records of four dairy cattle breeds (Simmental, Holstein-Friesian, Red Holstein and Brown Swiss) reared in the Republic of Serbia (Region of Mačva, Podunavlje and Šumadija). The statistical analysis included test-day records collected in the period from the beginning of the year 2012 to the end of the year 2019. Based on the performed analysis, it could be demonstrated that all the effects included in the statistical model (breed, region, calving year, calving season, parity and lactation stage) statistically highly significant (p<0.001) affected daily milk production (yield and content) of cows reared in the terms of the heat stress conditions. The highest daily milk production was determined in the region of Podunavlje, and by the Holstein-Friesian breed. Furthermore, dairy cows calved during the spring season, in the third lactation and from the 61st to the 120th day of lactation, had the highest milk production during the summer period in an environment characterised by heat stress. Also, daily milk yield of cows in a heat stress environment decreased in the period from June to September. The results obtained indicate different animals' responses to heat stress concerning the animal's breed, rearing region, calving year, calving season, parity and lactation stage.
{"title":"The effect of animal-related and some environmental effects on daily milk production of dairy cows under the heat stress conditions","authors":"N. Micic","doi":"10.15567/mljekarstvo.2022.0406","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2022.0406","url":null,"abstract":"The study aimed to determine the effect of different fixed factors (breed, region, calving year, calving season, parity and lactation stage) on daily milk production (yield and content) of four dairy cattle breeds under the heat stress conditions (THI≥72). The research was conducted on a set of test-day records of four dairy cattle breeds (Simmental, Holstein-Friesian, Red Holstein and Brown Swiss) reared in the Republic of Serbia (Region of Mačva, Podunavlje and Šumadija). The statistical analysis included test-day records collected in the period from the beginning of the year 2012 to the end of the year 2019. Based on the performed analysis, it could be demonstrated that all the effects included in the statistical model (breed, region, calving year, calving season, parity and lactation stage) statistically highly significant (p<0.001) affected daily milk production (yield and content) of cows reared in the terms of the heat stress conditions. The highest daily milk production was determined in the region of Podunavlje, and by the Holstein-Friesian breed. Furthermore, dairy cows calved during the spring season, in the third lactation and from the 61st to the 120th day of lactation, had the highest milk production during the summer period in an environment characterised by heat stress. Also, daily milk yield of cows in a heat stress environment decreased in the period from June to September. The results obtained indicate different animals' responses to heat stress concerning the animal's breed, rearing region, calving year, calving season, parity and lactation stage.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2022-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46870884","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 : 2022-06-27DOI: 10.15567/mljekarstvo.2022.0305
Bachir Bensalah
Casein, the main protein in milk, is a viable protein source for natural emulsifiers, which are frequently utilized in food emulsions. Camel milk casein powders obtained by acid and rennet coagulation were investigated and characterized using X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS) and scanning electron microscopy (SEM). These methods gave extensive information regarding crystal structure, surface composition, and secondary and microstructures of the camel caseins, respectively. Therefrom new acknowledgements on morphology and surface composition have emerged, which is necessary to better understand functional characteristics such as emulsifying behaviour (i.e., emulsion’s stability over time and the oil droplet size). The O and C atomic proportions of camel casein surfaces generated by acidification were greater than those obtained through rennet-induced coagulation, whereas the percentage of N atomic was lower, according to XPS measurements. The oxygen to carbon (O/C) ratios on the surface of camel caseins produced by the two coagulation techniques were comparable. But, the enzymatic coagulation method yielded a high (N/C) ratio. The findings suggested that rennet-induced coagulation might influence the C, O, and N components on the surface of camel milk caseins. Furthermore, SEM and XRD data revealed that acid aggregation affected casein micelle’s morphology, resulting in more β-sheet and smooth structures. Rennet camel caseins, on the other hand, have a porous colloidal surface. A correlation between the casein surface composition and the emulsifying stability of the casein powders was observed, whereas the droplet size and stability of emulsions were strongly improved by the rennet-induced coagulation method.
{"title":"Spectroscopy characterization of acid and rennet camel milk caseins using XRD, XPS, and SEM and effects on their emulsifying properties","authors":"Bachir Bensalah","doi":"10.15567/mljekarstvo.2022.0305","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2022.0305","url":null,"abstract":"Casein, the main protein in milk, is a viable protein source for natural emulsifiers, which are frequently utilized in food emulsions. Camel milk casein powders obtained by acid and rennet coagulation were investigated and characterized using X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS) and scanning electron microscopy (SEM). These methods gave extensive information regarding crystal structure, surface composition, and secondary and microstructures of the camel caseins, respectively. Therefrom new acknowledgements on morphology and surface composition have emerged, which is necessary to better understand functional characteristics such as emulsifying behaviour (i.e., emulsion’s stability over time and the oil droplet size). The O and C atomic proportions of camel casein surfaces generated by acidification were greater than those obtained through rennet-induced coagulation, whereas the percentage of N atomic was lower, according to XPS measurements. The oxygen to carbon (O/C) ratios on the surface of camel caseins produced by the two coagulation techniques were comparable. But, the enzymatic coagulation method yielded a high (N/C) ratio. The findings suggested that rennet-induced coagulation might influence the C, O, and N components on the surface of camel milk caseins. Furthermore, SEM and XRD data revealed that acid aggregation affected casein micelle’s morphology, resulting in more β-sheet and smooth structures. Rennet camel caseins, on the other hand, have a porous colloidal surface. A correlation between the casein surface composition and the emulsifying stability of the casein powders was observed, whereas the droplet size and stability of emulsions were strongly improved by the rennet-induced coagulation method.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2022-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47029712","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 : 2022-06-27DOI: 10.15567/mljekarstvo.2022.0301
M. Čačić
Considering the challenging market conditions for dairy farms, calf gender management should be one of the tools used to increase profitability. The objective of this paper was to examine the effect of calf gender on lactation milk traits in Holstein and Simmental cows. Holstein cows that calved a female calf had a higher milk yield (p<0.0001) and lower milk fat and protein content (p<0.01) in the first lactation. The favourable effect of female calf on milk yield was also found in the second lactation of Holstein cows (p<0.0001). Simmental cows that calved female calves in the first and the second lactation also had higher milk yield and lactation gain, however the differences were not significant. Although no statistically significant effect of calf gender on milk yield was determined in the Simmental population, indications of positive effect of female calf gender on lactation milk yield impose the need for further research. Using gender selected semen as a tool for calf gender management could enable to increase the milk yield of Holstein cows and the profitability of Holstein farms as well.
{"title":"The effect of calf gender on milk lactation traits and lactation gain of Holstein and Simmental cows","authors":"M. Čačić","doi":"10.15567/mljekarstvo.2022.0301","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2022.0301","url":null,"abstract":"Considering the challenging market conditions for dairy farms, calf gender management should be one of the tools used to increase profitability. The objective of this paper was to examine the effect of calf gender on lactation milk traits in Holstein and Simmental cows. Holstein cows that calved a female calf had a higher milk yield (p<0.0001) and lower milk fat and protein content (p<0.01) in the first lactation. The favourable effect of female calf on milk yield was also found in the second lactation of Holstein cows (p<0.0001). Simmental cows that calved female calves in the first and the second lactation also had higher milk yield and lactation gain, however the differences were not significant. Although no statistically significant effect of calf gender on milk yield was determined in the Simmental population, indications of positive effect of female calf gender on lactation milk yield impose the need for further research. Using gender selected semen as a tool for calf gender management could enable to increase the milk yield of Holstein cows and the profitability of Holstein farms as well.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2022-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45104896","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 : 2022-06-27DOI: 10.15567/mljekarstvo.2022.0303
Svetlana Ignjatijević
Over the past decade, a growing interest of consumers in the consumption of organic milk has been recognized, mostly because of its positive effect on human health, besides other various positive effects. The main goal of organic milk production is to bring agricultural production in close alignment with the requirements of a sustainable system. Human capital in organic farming is an important factor as it significantly influences production and financial results. As an important factor in the production, socio-economic characteristics of producers considerably determine possibilities of the future development of this system of production in a certain country. Focusing on the aspect of human capital, this paper examines the possibilities of the development of organic agricultural production in the Republic of Serbia. The research has been conducted on the territory of Serbia on individual farms which are certified for organic farming. Following the findings, the authors conclude that human capital in organic milk production of the Republic of Serbia does not represent a limiting factor in the future development of this system and that human capital in terms of learning and education, experience and expertise, innovation and creativity, and sources of knowledge has a positive relationship with the business performance.
{"title":"Influence of human capital on the performance of organic milk production","authors":"Svetlana Ignjatijević","doi":"10.15567/mljekarstvo.2022.0303","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2022.0303","url":null,"abstract":"Over the past decade, a growing interest of consumers in the consumption of organic milk has been recognized, mostly because of its positive effect on human health, besides other various positive effects. The main goal of organic milk production is to bring agricultural production in close alignment with the requirements of a sustainable system. Human capital in organic farming is an important factor as it significantly influences production and financial results. As an important factor in the production, socio-economic characteristics of producers considerably determine possibilities of the future development of this system of production in a certain country. Focusing on the aspect of human capital, this paper examines the possibilities of the development of organic agricultural production in the Republic of Serbia. The research has been conducted on the territory of Serbia on individual farms which are certified for organic farming. Following the findings, the authors conclude that human capital in organic milk production of the Republic of Serbia does not represent a limiting factor in the future development of this system and that human capital in terms of learning and education, experience and expertise, innovation and creativity, and sources of knowledge has a positive relationship with the business performance.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":"1 1","pages":""},"PeriodicalIF":1.2,"publicationDate":"2022-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41604558","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 : 2022-03-30DOI: 10.15567/mljekarstvo.2022.0201
L. Šarić
The purpose of this study was to investigate the antibacterial activity of raw donkey milk toward the clinical isolate of Klebsiella pneumoniae at 9, 15 and 38 °C as well as to clarify the role of lysozyme, lactoferrin and calcium content in the antibacterial activity of donkey’s milk. The effects of contamination level and incubation period on this antibacterial activity were also examined. Antibacterial assays were performed by determing the bacterial count in intentionally contaminated (102, 103, 104 cfu/mL) donkey milk samples during 8 and 96 hours. Lab-on-a-chip electrophoresis and atomic absorption spectrometry were used for the determination of lysozyme, lactoferrin and calcium contents in donkey milk, respectively. The donkey milk samples showed varying degrees of antibacterial activity against the tested strain K. pneumoniae. The antibacterial synergism of lysozyme and lactoferrin was proven for this clinical strain as the samples with higher lactoferrin amount showed a stronger antibacterial activity. The correlation between calcium content and antibacterial activity of donkey milk samples was not established. Donkey milk showed stronger antibacterial potential at 15 °C compared to 9 °C, but this was limited by a higher growth rate of K. pneumoniae at 15 °C. The higher level of contamination resulted in a faster consumption of the antibacterial capacity of donkey milk. The artificial neural network model for prediction of K. pneumoniae count gave acurate fit to experimental data, showing a reasonably good (overall r2 for donkey milk was 0.986, with training error 4.67∙10-4, while r2 for nutrient broth was 0.982 and training error was 0.002).
{"title":"Antibacterial activity of donkey’s milk against clinical isolate of Klebsiella pneumoniae","authors":"L. Šarić","doi":"10.15567/mljekarstvo.2022.0201","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2022.0201","url":null,"abstract":"The purpose of this study was to investigate the antibacterial activity of raw donkey milk toward the clinical isolate of Klebsiella pneumoniae at 9, 15 and 38 °C as well as to clarify the role of lysozyme, lactoferrin and calcium content in the antibacterial activity of donkey’s milk. The effects of contamination level and incubation period on this antibacterial activity were also examined. Antibacterial assays were performed by determing the bacterial count in intentionally contaminated (102, 103, 104 cfu/mL) donkey milk samples during 8 and 96 hours. Lab-on-a-chip electrophoresis and atomic absorption spectrometry were used for the determination of lysozyme, lactoferrin and calcium contents in donkey milk, respectively. The donkey milk samples showed varying degrees of antibacterial activity against the tested strain K. pneumoniae. The antibacterial synergism of lysozyme and lactoferrin was proven for this clinical strain as the samples with higher lactoferrin amount showed a stronger antibacterial activity. The correlation between calcium content and antibacterial activity of donkey milk samples was not established. Donkey milk showed stronger antibacterial potential at 15 °C compared to 9 °C, but this was limited by a higher growth rate of K. pneumoniae at 15 °C. The higher level of contamination resulted in a faster consumption of the antibacterial capacity of donkey milk. The artificial neural network model for prediction of K. pneumoniae count gave acurate fit to experimental data, showing a reasonably good (overall r2 for donkey milk was 0.986, with training error 4.67∙10-4, while r2 for nutrient broth was 0.982 and training error was 0.002).","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2022-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47981579","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 : 2022-03-30DOI: 10.15567/mljekarstvo.2022.0204
T. Safak
The aim of this study to determine the Th1/Th2 cytokine balance in milk according to the bacterial species that cause subclinical mastitis in cows. The California Mastitis Test (CMT) was applied to the selected cows. The cows were divided into four groups: cows with negative CMT (n = 45); Escherichia coli (E. coli) group included only cows with E. coli growing in CMT-positive milk samples (n = 45); Streptococcus agalactiae (S. agalactiae) group included cows with only S. agalactiae growing in CMT-positive milk samples (n = 45); Staphylococcus aureus (S. aureus) group included cows with only S. aureus growing in CMT-positive milk samples (n = 45). Somatic cell count (SCC) in fresh milk samples was measured using the DeLaval Cell Counter device. Also, cytokine analyses were performed using Species-specific commercial ELISA kits. Tumor necrosis factor-alpha (TNF-α) and interferon-gamma (IFN-γ) concentrations were relatively high in the E. coli group, but the interleukin (IL)-2 concentration was low. The lowest concentration of IL-4 was found in the CMT-negative group. The highest IL-5 concentration was found in the S. agalactiae group, while the highest milk IL-10 concentration was found in the S. aureus group. Also, T helper (Th1/Th2) polarization shifted towards Th1 in milk with mastitis caused by E. coli. Th1/Th2 polarization was shifted to Th2 in milk with mastitis caused by S. aureus and S. agalactiae. Based on our findings, cellular immunity should be maintained in mastitis cases due to E. coli, and humoral immunity should be supported in mastitis caused by S. aureus and S. agalactiae.
{"title":"Th1 / Th2 cytokine polarization in milk according to different pathogens causing subclinical mastitis in cows","authors":"T. Safak","doi":"10.15567/mljekarstvo.2022.0204","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2022.0204","url":null,"abstract":"The aim of this study to determine the Th1/Th2 cytokine balance in milk according to the bacterial species that cause subclinical mastitis in cows. The California Mastitis Test (CMT) was applied to the selected cows. The cows were divided into four groups: cows with negative CMT (n = 45); Escherichia coli (E. coli) group included only cows with E. coli growing in CMT-positive milk samples (n = 45); Streptococcus agalactiae (S. agalactiae) group included cows with only S. agalactiae growing in CMT-positive milk samples (n = 45); Staphylococcus aureus (S. aureus) group included cows with only S. aureus growing in CMT-positive milk samples (n = 45). Somatic cell count (SCC) in fresh milk samples was measured using the DeLaval Cell Counter device. Also, cytokine analyses were performed using Species-specific commercial ELISA kits. Tumor necrosis factor-alpha (TNF-α) and interferon-gamma (IFN-γ) concentrations were relatively high in the E. coli group, but the interleukin (IL)-2 concentration was low. The lowest concentration of IL-4 was found in the CMT-negative group. The highest IL-5 concentration was found in the S. agalactiae group, while the highest milk IL-10 concentration was found in the S. aureus group. Also, T helper (Th1/Th2) polarization shifted towards Th1 in milk with mastitis caused by E. coli. Th1/Th2 polarization was shifted to Th2 in milk with mastitis caused by S. aureus and S. agalactiae. Based on our findings, cellular immunity should be maintained in mastitis cases due to E. coli, and humoral immunity should be supported in mastitis caused by S. aureus and S. agalactiae.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2022-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47249440","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 : 2022-03-30DOI: 10.15567/mljekarstvo.2022.0202
H. Ceren Akal
Food industry has mostly focused on natural preservatives due to the undesirable effects of chemical additives on the human health. Among milk proteins, lactoferrin and lysozyme are the best-known for their antimicrobial. In this study, lactoferrin and lysozyme were extracted from donkey milk and applied on the yoghurt surface by spraying. The obtained yoghurt samples enriched with antimicrobial proteins were compared with the control sample produced without the addition of any preservatives as well as the samples treated with natamycin, a commercial preservative used in dairy products. Thereby physicochemical, microbiological and textural properties of the samples were investigated during the 30 days of storage. Yoghurt samples treated with antimicrobial agents had lower microbial load than control samples, which indicated that the donkey milk lactoferrin and lysozyme inhibit microbial activity in yoghurts. However, the addition of the mentioned preservatives did not change the gross composition and the textural properties of the yoghurt samples. Most importantly, the incorporation of lactoferrin or lysozyme did not adversely affect the sensory properties of yoghurt samples, but achieved higher appreciation points than the control sample on the 30th day of storage. In brief, lactoferrin and lysozyme extracted from donkey milk could be used to control the undesirable microbial growth, hence extending the shelf life of yoghurt.
{"title":"Effect of donkey milk lactoferrin and lysozyme on yoghurt properties","authors":"H. Ceren Akal","doi":"10.15567/mljekarstvo.2022.0202","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2022.0202","url":null,"abstract":"Food industry has mostly focused on natural preservatives due to the undesirable effects of chemical additives on the human health. Among milk proteins, lactoferrin and lysozyme are the best-known for their antimicrobial. In this study, lactoferrin and lysozyme were extracted from donkey milk and applied on the yoghurt surface by spraying. The obtained yoghurt samples enriched with antimicrobial proteins were compared with the control sample produced without the addition of any preservatives as well as the samples treated with natamycin, a commercial preservative used in dairy products. Thereby physicochemical, microbiological and textural properties of the samples were investigated during the 30 days of storage. Yoghurt samples treated with antimicrobial agents had lower microbial load than control samples, which indicated that the donkey milk lactoferrin and lysozyme inhibit microbial activity in yoghurts. However, the addition of the mentioned preservatives did not change the gross composition and the textural properties of the yoghurt samples. Most importantly, the incorporation of lactoferrin or lysozyme did not adversely affect the sensory properties of yoghurt samples, but achieved higher appreciation points than the control sample on the 30th day of storage. In brief, lactoferrin and lysozyme extracted from donkey milk could be used to control the undesirable microbial growth, hence extending the shelf life of yoghurt.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2022-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43923510","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 : 2022-03-30DOI: 10.15567/mljekarstvo.2022.0205
M. Gašparík
The aim of this study was to monitor milkability traits of Jersey cows over the course of lactation, and to investigate how milkability characteristics affected milking induced teat prolongation (MITP; %). For the purpose of the experiment, milkability parameters and teat length of 43 Jersey cows were monitored throughout the lactation. The effects of milk yield, milking time, lag time, average milk flow, and milk flow during various stages of milking on milking induced teat prolongation were evaluated. Jersey cows in this study achieved an average daily milk yield of 16.8 kg with an average milking time of 5 min. The average milk flow was 1.73 kg min-1 and the occurrence of bimodal milk flows was 23.8 %. Milkability characteristics significantly affected MITP. Milk yield, lag time and milk flow at the beginning of milking affected the MITP of both pairs of teats, while average milk flow and milk flow during the second minute of milking showed significant differences only for MITP of front teats. Furthermore, MITP was not dependent on milking time nor milk flow after the second min of milking, but was strongly affected by milk yield and milk flow disturbances at the beginning of milking. Higher MITP was observed for high milk yields, low lag times, normal milk flows at the beginning of milking, and fast milk flows during the milking. Thus, the desired milkability characteristics caused higher MITP. The findings of this study suggest that the high teat prolongation during milking might be interpreted as a positive sign for milking efficiency.
本研究旨在监测泽西奶牛泌乳过程中的泌乳特性，探讨泌乳特性对泌乳延长(MITP)的影响。%)。在泌乳期对43头泽西奶牛的泌乳性参数和乳长进行监测。研究了产奶量、挤奶时间、滞后时间、平均奶流量和挤奶各阶段奶流量对泌乳期延长的影响。本试验泽西奶牛平均日产奶量为16.8 kg，平均挤奶时间为5 min，平均泌乳量为1.73 kg min-1，双峰泌乳率为23.8%。可乳性特征显著影响MITP。泌乳初期的产奶量、滞乳时间和泌乳流量对两对奶牛的MITP均有影响，平均泌乳量和泌乳第二分钟的泌乳量仅对前头奶牛的MITP有显著差异。此外，MITP不依赖于挤奶时间，也不依赖于挤奶第二分钟后的奶流量，但在挤奶开始时受到产奶量和奶流量干扰的强烈影响。高产奶量、低滞后时间、泌乳初期泌乳量正常、泌乳过程中泌乳量快的奶牛均具有较高的MITP。因此，理想的可乳性特性导致更高的MITP。本研究的结果表明，在挤奶过程中，高的挤奶时间延长可能被解释为挤奶效率的积极信号。
{"title":"Milkability characteristics of Jersey cows throughout the lactation and their effect on milking induced teat prolongation","authors":"M. Gašparík","doi":"10.15567/mljekarstvo.2022.0205","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2022.0205","url":null,"abstract":"The aim of this study was to monitor milkability traits of Jersey cows over the course of lactation, and to investigate how milkability characteristics affected milking induced teat prolongation (MITP; %). For the purpose of the experiment, milkability parameters and teat length of 43 Jersey cows were monitored throughout the lactation. The effects of milk yield, milking time, lag time, average milk flow, and milk flow during various stages of milking on milking induced teat prolongation were evaluated. Jersey cows in this study achieved an average daily milk yield of 16.8 kg with an average milking time of 5 min. The average milk flow was 1.73 kg min-1 and the occurrence of bimodal milk flows was 23.8 %. Milkability characteristics significantly affected MITP. Milk yield, lag time and milk flow at the beginning of milking affected the MITP of both pairs of teats, while average milk flow and milk flow during the second minute of milking showed significant differences only for MITP of front teats. Furthermore, MITP was not dependent on milking time nor milk flow after the second min of milking, but was strongly affected by milk yield and milk flow disturbances at the beginning of milking. Higher MITP was observed for high milk yields, low lag times, normal milk flows at the beginning of milking, and fast milk flows during the milking. Thus, the desired milkability characteristics caused higher MITP. The findings of this study suggest that the high teat prolongation during milking might be interpreted as a positive sign for milking efficiency.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2022-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43314941","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 : 2022-03-30DOI: 10.15567/mljekarstvo.2022.0203
Gizem Suna
In this study, the effects of Chlorella vulgaris and Arthrospira platensis fortification on the microbiological, physicochemical and antioxidative properties of probiotic white cheese during storage were investigated. Thereby six groups of white cheese samples were manufactured as follows WC (Control), LAC (Lactobacillus acidophilus LA-5), CWC (C. vulgaris), SWC (A. platensis), CLAC (C. vulgaris + Lb. acidophilus LA-5) and SLAC (A. platensis + Lb. acidophilus LA-5). The viability of Lb. acidophilus for SLAC sample remained almost constant during storage (>7 log cfu/g) while physicochemical properties of samples showed significant differences (P<0.01). The CLAC sample contained increased levels of protein, Ca, P, K, Mg and Zn while the highest Fe values were detected in the SLAC sample. Samples fortified with microalgae showed higher 1,1-diphenyl-2-picrylhydrazyl (DPPH)radical scavenging activity, cupric ion reducing antioxidant capacity (CUPRAC) and total phenolic content. Consequently, fortification with both microalgae improved the viability of probiotic, nutritional and antioxidative attributes of white cheese.
{"title":"Utilization of microalgae in probiotic white brined cheese","authors":"Gizem Suna","doi":"10.15567/mljekarstvo.2022.0203","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2022.0203","url":null,"abstract":"In this study, the effects of Chlorella vulgaris and Arthrospira platensis fortification on the microbiological, physicochemical and antioxidative properties of probiotic white cheese during storage were investigated. Thereby six groups of white cheese samples were manufactured as follows WC (Control), LAC (Lactobacillus acidophilus LA-5), CWC (C. vulgaris), SWC (A. platensis), CLAC (C. vulgaris + Lb. acidophilus LA-5) and SLAC (A. platensis + Lb. acidophilus LA-5). The viability of Lb. acidophilus for SLAC sample remained almost constant during storage (>7 log cfu/g) while physicochemical properties of samples showed significant differences (P<0.01). The CLAC sample contained increased levels of protein, Ca, P, K, Mg and Zn while the highest Fe values were detected in the SLAC sample. Samples fortified with microalgae showed higher 1,1-diphenyl-2-picrylhydrazyl (DPPH)radical scavenging activity, cupric ion reducing antioxidant capacity (CUPRAC) and total phenolic content. Consequently, fortification with both microalgae improved the viability of probiotic, nutritional and antioxidative attributes of white cheese.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2022-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44737504","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 : 2021-12-23DOI: 10.15567/mljekarstvo.2022.0101
Z. Antunović
The objective of this study was to research correlations between milk composition and selected blood indicators of liver function in ewes during lactation. The research was conducted with samples of milk and blood from Travnik Pramenka ewes (n = 99). Samples were collected in the area of western Slavonia in Croatia from lactating sheep grazing on natural pastures. Chemical composition of sheep milk was analysed as well as biochemical parameters in serum. Positive correlation between ALB : TGC, ALB : ALT, GUK : GGT, CHOL : ALT and AST : GGT was determined, while significant negative correlation was determined between GUK : ALB, GUK : TGC, GUK : ALT, ALB : GGT as well as ALT : GGT. Significant positive correlation was determined between blood and milk indicators, like ALB protein (r = 0.243), ALB : DMNF (r = 0.309) and ALB : SCC (r = 0.249), as well as negative correlation between TGC : MY (r = -0.264), ALT : protein (r = -0.258), lactose : TGC (r = -0.274) and ALT : DMNF (r = -0.234). The relations between indicators of milk composition, milk production and ewes blood indicators as well as their mutual connections indicate the justification of using the analysis of liver status indicators. Accordingly, by using these relations metabolic pathways of liver status indicators could be better monitored, which is important for practice regarding prevention of possible feeding errors and prevention of major production losses while maintaining the health of lactating sheep.
{"title":"Correlation between milk composition and selected blood indicators of liver function in ewes during lactation","authors":"Z. Antunović","doi":"10.15567/mljekarstvo.2022.0101","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2022.0101","url":null,"abstract":"The objective of this study was to research correlations between milk composition and selected blood indicators of liver function in ewes during lactation. The research was conducted with samples of milk and blood from Travnik Pramenka ewes (n = 99). Samples were collected in the area of western Slavonia in Croatia from lactating sheep grazing on natural pastures. Chemical composition of sheep milk was analysed as well as biochemical parameters in serum. Positive correlation between ALB : TGC, ALB : ALT, GUK : GGT, CHOL : ALT and AST : GGT was determined, while significant negative correlation was determined between GUK : ALB, GUK : TGC, GUK : ALT, ALB : GGT as well as ALT : GGT. Significant positive correlation was determined between blood and milk indicators, like ALB protein (r = 0.243), ALB : DMNF (r = 0.309) and ALB : SCC (r = 0.249), as well as negative correlation between TGC : MY (r = -0.264), ALT : protein (r = -0.258), lactose : TGC (r = -0.274) and ALT : DMNF (r = -0.234). The relations between indicators of milk composition, milk production and ewes blood indicators as well as their mutual connections indicate the justification of using the analysis of liver status indicators. Accordingly, by using these relations metabolic pathways of liver status indicators could be better monitored, which is important for practice regarding prevention of possible feeding errors and prevention of major production losses while maintaining the health of lactating sheep.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2021-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49234787","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}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：