Mohamed F. Y. Hassan, Khaled H. Salman, Khaled G. Zaki, Noha A. Hassan, Hanadi Saleh S. Alahaideb, Abd-Ellah A. Abd-Alla
Egyptian Jallab (EJ) is a conical candy (light to dark brown), manufactured from a part of sugar cane juice, that is used in the black honey industry. EJ is considered an unrefined sugar or a non-centrifugal form of sugar. The traditional use of Jallab is as candy, but it can also be used for making ice cream, cupcakes, biscuits, and toffee, as well as being used in other food applications. In this study, EJ was used as a sugar substitute in ice cream at 0, 25, 50, 75, and 100%. Total solids, titratable acidity, pH, protein, ash, fat, specific gravity, weight per gallon, viscosity, color attributes, total antioxidant activity, total phenolic content, and total flavonoid contents, as well as microbiological analyses, were tested. The total solids, protein, and ash in the Egyptian Jallab ice cream (EJIC) increased from 39.30, 4.85, and 0.87 to 41.19, 6.36, and 1.42, respectively. The gradual sugar substitution led to a significant increase in specific gravity and weight per gallon in pounds. The lightness (L*) of the ice cream decreased significantly due to the substitution of EJ for sugar. Moreover, there was a significant increase in a* (from 0.147 in control samples to 5.52 in treatment 4, which had 100% EJ). The changes in the b* values of Jallab ice cream samples were significantly increased due to the substitution of EJ for sugar. The control samples had a low value of antioxidant activity (21.53%) when compared with the treatment, which has EJ (88.82, 89.96, 91.98, and 92.14%) for EJIC1, EJIC2, EJIC3, and EJIC4, respectively. The total phenolic contents are 2.07, 3.03, 4.14, and 4.68 fold higher in the treatments with EJ substituted for sugar than in the control samples. Total flavonoid contents increased from 5.73 mg QE g−1 in control samples (TC) to 14.68, 21.54, 30.48, and 34.15 mg QE g−1 in EJIC1, EJIC2, EJIC3, and EJIC4 mg QE g−1 in ice cream samples, respectively.
Egyptian Jallab（EJ）是一种锥形糖果（浅棕色至深棕色），由部分甘蔗汁制成，用于黑蜂蜜行业。EJ 被认为是一种未经提炼的糖或非离心糖。Jallab 的传统用途是糖果，但也可用于制作冰淇淋、纸杯蛋糕、饼干和太妃糖，还可用于其他食品用途。在这项研究中，EJ 被用作冰淇淋中糖的替代品，添加量分别为 0、25、50、75 和 100%。对总固形物、可滴定酸度、pH 值、蛋白质、灰分、脂肪、比重、每加仑重量、粘度、颜色属性、总抗氧化活性、总酚含量、总黄酮含量以及微生物分析进行了测试。埃及贾拉布冰淇淋（EJIC）的总固形物、蛋白质和灰分分别从 39.30、4.85 和 0.87 增加到 41.19、6.36 和 1.42。糖的逐步替代使比重和每加仑重量（磅）显著增加。由于用 EJ 替代了糖，冰淇淋的轻度（L*）明显下降。此外，a*值也有明显增加（从对照样品的 0.147 增加到处理 4 的 5.52，处理 4 的 EJ 含量为 100%）。用 EJ 替代蔗糖后，Jallab 冰淇淋样品的 b* 值明显增加。与 EJIC1、EJIC2、EJIC3 和 EJIC4 的 EJ 值（分别为 88.82、89.96、91.98 和 92.14%）相比，对照组样品的抗氧化活性较低（21.53%）。用 EJ 替代糖的处理中，总酚含量分别比对照样品高 2.07、3.03、4.14 和 4.68 倍。总黄酮含量从对照样品（TC）的 5.73 mg QE g-1 增加到 EJIC1、EJIC2、EJIC3 和 EJIC4 mg QE g-1 的 14.68、21.54、30.48 和 34.15 mg QE g-1。
{"title":"Egyptian Jallab as Sugar Substitute, Antioxidant, and Colorant Agent in the Manufacturing of Functional Ice Cream","authors":"Mohamed F. Y. Hassan, Khaled H. Salman, Khaled G. Zaki, Noha A. Hassan, Hanadi Saleh S. Alahaideb, Abd-Ellah A. Abd-Alla","doi":"10.3390/dairy5010010","DOIUrl":"https://doi.org/10.3390/dairy5010010","url":null,"abstract":"Egyptian Jallab (EJ) is a conical candy (light to dark brown), manufactured from a part of sugar cane juice, that is used in the black honey industry. EJ is considered an unrefined sugar or a non-centrifugal form of sugar. The traditional use of Jallab is as candy, but it can also be used for making ice cream, cupcakes, biscuits, and toffee, as well as being used in other food applications. In this study, EJ was used as a sugar substitute in ice cream at 0, 25, 50, 75, and 100%. Total solids, titratable acidity, pH, protein, ash, fat, specific gravity, weight per gallon, viscosity, color attributes, total antioxidant activity, total phenolic content, and total flavonoid contents, as well as microbiological analyses, were tested. The total solids, protein, and ash in the Egyptian Jallab ice cream (EJIC) increased from 39.30, 4.85, and 0.87 to 41.19, 6.36, and 1.42, respectively. The gradual sugar substitution led to a significant increase in specific gravity and weight per gallon in pounds. The lightness (L*) of the ice cream decreased significantly due to the substitution of EJ for sugar. Moreover, there was a significant increase in a* (from 0.147 in control samples to 5.52 in treatment 4, which had 100% EJ). The changes in the b* values of Jallab ice cream samples were significantly increased due to the substitution of EJ for sugar. The control samples had a low value of antioxidant activity (21.53%) when compared with the treatment, which has EJ (88.82, 89.96, 91.98, and 92.14%) for EJIC1, EJIC2, EJIC3, and EJIC4, respectively. The total phenolic contents are 2.07, 3.03, 4.14, and 4.68 fold higher in the treatments with EJ substituted for sugar than in the control samples. Total flavonoid contents increased from 5.73 mg QE g−1 in control samples (TC) to 14.68, 21.54, 30.48, and 34.15 mg QE g−1 in EJIC1, EJIC2, EJIC3, and EJIC4 mg QE g−1 in ice cream samples, respectively.","PeriodicalId":505869,"journal":{"name":"Dairy","volume":" 23","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139621237","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}
A. Limnaios, M. Tsevdou, Eirini Zafeiri, E. Topakas, P. Taoukis
The growing global market of dairy products has led to the need for alternative approaches regarding whey valorization, which is the primary by-product of cheese and strained yogurt production. In this context, prebiotic galactooligosaccharides can be produced enzymatically from whey using commercially available β-galactosidases. A comparative study was conducted to assess the production of galactooligosaccharides from sweet and acid whey, thereby employing two commercial β-galactosidases from Aspergillus oryzae and Kluyveromyces lactis. The study considered the initial lactose content and enzyme load as variables. The maximum yields of galactooligosaccharides in concentrated sweet whey (15% w/v initial lactose) and raw acid whey (3.1% w/v initial lactose) reached 34.4 and 14.7% with lactase from Kluyveromyces lactis (0.13 U/mL), respectively. The corresponding galactooligosaccharide yields for lactase from Aspergillus oryzae were equal to 27.4 and 24.8% in the most concentrated sweet and acid whey, respectively, using enzyme loads of 2 U/mL in sweet whey and 1 U/mL in acid whey. Concerning the profile of the produced galactooligosaccharides, the Kluyveromyces lactis lactase hydrolyzed lactose more rapidly and resulted in higher levels of allolactose and lower levels of 6-galactosyl-lactose, compared to the lactase from Aspergillus oryzae, and achieved in both cases a polymerization degree of up to six.
{"title":"Cheese and Yogurt By-Products as Valuable Ingredients for the Production of Prebiotic Oligosaccharides","authors":"A. Limnaios, M. Tsevdou, Eirini Zafeiri, E. Topakas, P. Taoukis","doi":"10.3390/dairy5010007","DOIUrl":"https://doi.org/10.3390/dairy5010007","url":null,"abstract":"The growing global market of dairy products has led to the need for alternative approaches regarding whey valorization, which is the primary by-product of cheese and strained yogurt production. In this context, prebiotic galactooligosaccharides can be produced enzymatically from whey using commercially available β-galactosidases. A comparative study was conducted to assess the production of galactooligosaccharides from sweet and acid whey, thereby employing two commercial β-galactosidases from Aspergillus oryzae and Kluyveromyces lactis. The study considered the initial lactose content and enzyme load as variables. The maximum yields of galactooligosaccharides in concentrated sweet whey (15% w/v initial lactose) and raw acid whey (3.1% w/v initial lactose) reached 34.4 and 14.7% with lactase from Kluyveromyces lactis (0.13 U/mL), respectively. The corresponding galactooligosaccharide yields for lactase from Aspergillus oryzae were equal to 27.4 and 24.8% in the most concentrated sweet and acid whey, respectively, using enzyme loads of 2 U/mL in sweet whey and 1 U/mL in acid whey. Concerning the profile of the produced galactooligosaccharides, the Kluyveromyces lactis lactase hydrolyzed lactose more rapidly and resulted in higher levels of allolactose and lower levels of 6-galactosyl-lactose, compared to the lactase from Aspergillus oryzae, and achieved in both cases a polymerization degree of up to six.","PeriodicalId":505869,"journal":{"name":"Dairy","volume":" 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139624406","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}
Noemí López González, D. Abarquero, P. Combarros-Fuertes, Bernardo Prieto, J. M. Fresno, M. E. Tornadijo
Salting influences microbial growth, enzymatic activity, and biochemical reactions during ripening, thus contributing to the final quality of cheese. The aim of this study was to evaluate the influence of different salting methods (dry salting at 12, 24, and 48 h; salting in brine; and salting of partially drained curd, before moulding) on the chemical (moisture and salt content), physicochemical (pH, titratable acidity, and water activity), and sensory characteristics (texture profile analysis, colour, and sensory attributes) of industrial blue-veined cheese. Dry-salted cheeses had lower moisture content and water activity, and higher salt/moisture content and acidity than those salted in brine and in the partially drained curd. Dry-salted cheeses were also characterised by higher values for hardness, fracturability, and instrumental gumminess. Dry-salted cheeses showed differences only in the red/green colour component (a*), with the cheeses salted in the partially drained curd being less greenish. All cheeses scored high (around 7) in the tasters’ overall impression, with the dry-salted cheeses at 12 and 24 h showing optimal growth and distribution of mould, as well as better flavour and texture.
{"title":"Influence of Salting on Physicochemical and Sensory Parameters of Blue-Veined Cheeses","authors":"Noemí López González, D. Abarquero, P. Combarros-Fuertes, Bernardo Prieto, J. M. Fresno, M. E. Tornadijo","doi":"10.3390/dairy5010008","DOIUrl":"https://doi.org/10.3390/dairy5010008","url":null,"abstract":"Salting influences microbial growth, enzymatic activity, and biochemical reactions during ripening, thus contributing to the final quality of cheese. The aim of this study was to evaluate the influence of different salting methods (dry salting at 12, 24, and 48 h; salting in brine; and salting of partially drained curd, before moulding) on the chemical (moisture and salt content), physicochemical (pH, titratable acidity, and water activity), and sensory characteristics (texture profile analysis, colour, and sensory attributes) of industrial blue-veined cheese. Dry-salted cheeses had lower moisture content and water activity, and higher salt/moisture content and acidity than those salted in brine and in the partially drained curd. Dry-salted cheeses were also characterised by higher values for hardness, fracturability, and instrumental gumminess. Dry-salted cheeses showed differences only in the red/green colour component (a*), with the cheeses salted in the partially drained curd being less greenish. All cheeses scored high (around 7) in the tasters’ overall impression, with the dry-salted cheeses at 12 and 24 h showing optimal growth and distribution of mould, as well as better flavour and texture.","PeriodicalId":505869,"journal":{"name":"Dairy","volume":"55 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139531619","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}
J. C. S. Lourenço, I. F. Carrari, Georgia C. de Aguiar, Huibert P. Janssen, D. Lanna, I.A.M.A. Teixeira, Rodrigo de Almeida
The objectives of this study were to evaluate the effects of supplementing the diet of high-producing Holstein cows with 2-hydroxy-4-(methylthio)-butanoate (HMTBa) on their milk production and composition, milk fatty acid profile, blood metabolites, and body parameters. The study was conducted in a commercial dairy herd in Paraná State, Southern Brazil. One hundred and fifty-eight multiparous cows were used in a randomized block design during 42 experimental days. Cows were distributed into two treatments: the control treatment cows received 100 g/cow/day of corn meal, while the HMTBa-supplemented cows received 35 g of HMTBa + 65 g/cow/day of corn meal. HMTBa supplementation did not alter milk production but improved milk fat content. Cows receiving HMTBa supplementation showed an increase in the concentration of milk medium-chain fatty acids. Serum levels of blood urea and aspartate aminotransferase were lower in HMTBa-supplemented cows. Cows supplemented with HMTBa increased their body condition score. In summary, HMTB supplementation in high-producing Holstein cows improved productive performance, particularly increased milk fat content, altered milk fatty acid profile, and changed some blood metabolites. Our findings contribute to our understanding of using a methionine analogue as a dietary strategy for optimizing milk quality in high-producing Holstein cows.
{"title":"2-Hydroxy-4-(Methylthio)-Mutanoate Supplementation Affects Production, Milk Fatty Acid Profile, and Blood Metabolites of High-Producing Holstein Cows","authors":"J. C. S. Lourenço, I. F. Carrari, Georgia C. de Aguiar, Huibert P. Janssen, D. Lanna, I.A.M.A. Teixeira, Rodrigo de Almeida","doi":"10.3390/dairy5010006","DOIUrl":"https://doi.org/10.3390/dairy5010006","url":null,"abstract":"The objectives of this study were to evaluate the effects of supplementing the diet of high-producing Holstein cows with 2-hydroxy-4-(methylthio)-butanoate (HMTBa) on their milk production and composition, milk fatty acid profile, blood metabolites, and body parameters. The study was conducted in a commercial dairy herd in Paraná State, Southern Brazil. One hundred and fifty-eight multiparous cows were used in a randomized block design during 42 experimental days. Cows were distributed into two treatments: the control treatment cows received 100 g/cow/day of corn meal, while the HMTBa-supplemented cows received 35 g of HMTBa + 65 g/cow/day of corn meal. HMTBa supplementation did not alter milk production but improved milk fat content. Cows receiving HMTBa supplementation showed an increase in the concentration of milk medium-chain fatty acids. Serum levels of blood urea and aspartate aminotransferase were lower in HMTBa-supplemented cows. Cows supplemented with HMTBa increased their body condition score. In summary, HMTB supplementation in high-producing Holstein cows improved productive performance, particularly increased milk fat content, altered milk fatty acid profile, and changed some blood metabolites. Our findings contribute to our understanding of using a methionine analogue as a dietary strategy for optimizing milk quality in high-producing Holstein cows.","PeriodicalId":505869,"journal":{"name":"Dairy","volume":"39 23","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139442626","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}
Karen Vanessa Munive Nuñez, Anderson Clayton da Silva Abreu, Jaqueline Milagres de Almeida, J. L. Gonçalves, É. C. Bonsaglia, M. V. dos Santos, Nathália Cristina Cirone Silva
Staphylococcus aureus is a major cause of subclinical mastitis in dairy cows, and its development of antibiotic resistance has limited treatment efficacy. Essential oils (EOs) are natural products with a wide range of antimicrobial properties that could be used to treat bovine mastitis. This study aims to investigate the antimicrobial activity of EOs against S. aureus isolated from subclinical bovine mastitis cases in the State of São Paulo—Brazil. A total of 14 S. aureus isolates were selected, based on the presence of biofilm-forming genes (icaA, icaD, and bap), and were cultured to a final concentration of 103 CFU.mL−1 for the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) analysis of five EOs (Citrus aurantium bergamia—bergamot, Copaifera reticulata—copaiba, Foeniculum vulgare—fennel, Zingiber officinale—ginger, and Ocimum basilicum—basil). The chemical compositions of the EOs were characterized using gas chromatography coupled with a mass-selective detector (GC/MSD). Basil and bergamot EOs exhibited the highest antimicrobial activity against S. aureus strains, with mean MIC/MBC values of 1.561 ± 0.223/2.806 ± 0.255 mg.mL−1 and 2.782 ± 0.228/4.396 ± 0.198 mg.mL−1, respectively. The primary compounds in basil EO were methyl-chavicol, linalool, and α-humulene, while bergamot EO predominantly contained linalyl acetate, limonene, and linalool. This research highlights the potential of basil and bergamot EOs as natural antimicrobial agents for treating bovine mastitis caused by S. aureus, offering a potential alternative to traditional antibiotics and contributing to animal welfare and public health. In addition, it emphasizes the need for further studies to validate the long-term effects, optimal dosages, and application methods.
{"title":"Antimicrobial Activity of Selected Essential Oils against Staphylococcus aureus from Bovine Mastitis","authors":"Karen Vanessa Munive Nuñez, Anderson Clayton da Silva Abreu, Jaqueline Milagres de Almeida, J. L. Gonçalves, É. C. Bonsaglia, M. V. dos Santos, Nathália Cristina Cirone Silva","doi":"10.3390/dairy5010005","DOIUrl":"https://doi.org/10.3390/dairy5010005","url":null,"abstract":"Staphylococcus aureus is a major cause of subclinical mastitis in dairy cows, and its development of antibiotic resistance has limited treatment efficacy. Essential oils (EOs) are natural products with a wide range of antimicrobial properties that could be used to treat bovine mastitis. This study aims to investigate the antimicrobial activity of EOs against S. aureus isolated from subclinical bovine mastitis cases in the State of São Paulo—Brazil. A total of 14 S. aureus isolates were selected, based on the presence of biofilm-forming genes (icaA, icaD, and bap), and were cultured to a final concentration of 103 CFU.mL−1 for the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) analysis of five EOs (Citrus aurantium bergamia—bergamot, Copaifera reticulata—copaiba, Foeniculum vulgare—fennel, Zingiber officinale—ginger, and Ocimum basilicum—basil). The chemical compositions of the EOs were characterized using gas chromatography coupled with a mass-selective detector (GC/MSD). Basil and bergamot EOs exhibited the highest antimicrobial activity against S. aureus strains, with mean MIC/MBC values of 1.561 ± 0.223/2.806 ± 0.255 mg.mL−1 and 2.782 ± 0.228/4.396 ± 0.198 mg.mL−1, respectively. The primary compounds in basil EO were methyl-chavicol, linalool, and α-humulene, while bergamot EO predominantly contained linalyl acetate, limonene, and linalool. This research highlights the potential of basil and bergamot EOs as natural antimicrobial agents for treating bovine mastitis caused by S. aureus, offering a potential alternative to traditional antibiotics and contributing to animal welfare and public health. In addition, it emphasizes the need for further studies to validate the long-term effects, optimal dosages, and application methods.","PeriodicalId":505869,"journal":{"name":"Dairy","volume":"22 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139383953","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}
Fatimah Eesee Jaafar, Hassan Hadi Mehdi Al Rubaiy, A. Niamah
The aim of this study was to compare the physical, chemical, and microbiological features of bio-yoghurt that had been air-oven-dried at three temperatures (40, 50, and 60 °C) to those of fresh bio-yoghurt. The results showed that drying bio-yoghurt at 40–60 °C decreased the number of probiotic starter bacteria in dried yoghurt products compared to fresh bio-yoghurt. The dried yoghurt’s moisture, protein, fat, carbohydrate, and ash contents were 4.16–4.55%, 38.22–40.02%, 1.33–1.43%, 47.94–49.45%, and 6.37–6.55%, respectively. The pH and total acidity levels of dried yoghurt were within acceptable ranges at various temperatures and storage durations. At different temperatures, the viscosity values of the products decreased by 620–550 cp; however, the hygroscopicity values remained constant. During a 90-day storage period, the dried yoghurt product’s physical, chemical, and microbiological characteristics remained within acceptable levels. Using a drying temperature of 40–50 °C kept the number of live bacteria below acceptable ranges during storage periods. Lactobacillus acidophilus counts were 6.75 and 6.70 log CFU/g, respectively, whereas Bifidobacterium bifidum numbers were 6.66 and 6.08 log CFU/g, respectively. In conclusion, drying bio-yoghurt in an air oven at 40–50 °C provided a dried product with a high number of viable probiotic bacteria and satisfactory physicochemical characteristics after 3 months.
{"title":"Effect of Different Air Oven Temperatures on Chemical, Physical, and Microbial Properties of Dried Bio-Yoghurt Product","authors":"Fatimah Eesee Jaafar, Hassan Hadi Mehdi Al Rubaiy, A. Niamah","doi":"10.3390/dairy5010004","DOIUrl":"https://doi.org/10.3390/dairy5010004","url":null,"abstract":"The aim of this study was to compare the physical, chemical, and microbiological features of bio-yoghurt that had been air-oven-dried at three temperatures (40, 50, and 60 °C) to those of fresh bio-yoghurt. The results showed that drying bio-yoghurt at 40–60 °C decreased the number of probiotic starter bacteria in dried yoghurt products compared to fresh bio-yoghurt. The dried yoghurt’s moisture, protein, fat, carbohydrate, and ash contents were 4.16–4.55%, 38.22–40.02%, 1.33–1.43%, 47.94–49.45%, and 6.37–6.55%, respectively. The pH and total acidity levels of dried yoghurt were within acceptable ranges at various temperatures and storage durations. At different temperatures, the viscosity values of the products decreased by 620–550 cp; however, the hygroscopicity values remained constant. During a 90-day storage period, the dried yoghurt product’s physical, chemical, and microbiological characteristics remained within acceptable levels. Using a drying temperature of 40–50 °C kept the number of live bacteria below acceptable ranges during storage periods. Lactobacillus acidophilus counts were 6.75 and 6.70 log CFU/g, respectively, whereas Bifidobacterium bifidum numbers were 6.66 and 6.08 log CFU/g, respectively. In conclusion, drying bio-yoghurt in an air oven at 40–50 °C provided a dried product with a high number of viable probiotic bacteria and satisfactory physicochemical characteristics after 3 months.","PeriodicalId":505869,"journal":{"name":"Dairy","volume":"80 14","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139389883","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}
Izaac P. S. Medeiros, Sebastião I. Guido, Marco A. S. Gama, Carlos H. M. Silva, M. Siqueira, C. S. D. Silva, Antônio J. Netto, Silas B. Félix, Milena N. Rabelo, T. V. M. Santos, Maria A. M. Leite, M. A. Ferreira
This study aimed to evaluate the effects of replacing earless corn silage (ECS) with cactus cladodes (CC; Opuntia spp.) and sugarcane bagasse (SB) on nutrient intake, digestibility, feeding behavior, milk yield (MY), and composition of lactating dairy cows. Ten Holstein cows, weighing 571 ± 97.0 kg and producing 23.0 ± 4.4 kg of milk per day, were assigned to two contemporaneous 5 × 5 Latin squares. Treatments consisted of five levels of ECS replacement with CC plus SB (0, 25, 50, 75, and 100%). The results showed a linear increase in dry matter (DM) intake (p < 0.05) (15.98 and 18.73 kg/day) and a quadratic increase (p < 0.05) in crude protein and energy intake (2.97 kg/day and 27.52 Mcal/day at 95.4 and 88.6% substitution, respectively). Apparent DM digestibility increased (p < 0.05), but fiber digestibility decreased linearly (p < 0.05). Treatments had a quadratic effect (p < 0.05) on MY and fat-corrected MY (24.17 kg/day and 21.9 kg/day at 63.9% and 38.6% CC plus SB, respectively). Milk fat (3.26 and 2.35%) and total solids content decreased linearly (p < 0.05), whereas the percentages of protein, lactose, and nonfat solids increased (p < 0.05). Additionally, the CC–SB diets linearly reduced the time spent on feeding and rumination and total chewing time. For Holstein cows fed common semiarid diets, milk production can be maximized by replacing 38.6% of ECS with CC plus SB.
{"title":"Cactus Cladodes and Sugarcane Bagasse Can Partially Replace Earless Corn Silage in Diets of Lactating Dairy Cows","authors":"Izaac P. S. Medeiros, Sebastião I. Guido, Marco A. S. Gama, Carlos H. M. Silva, M. Siqueira, C. S. D. Silva, Antônio J. Netto, Silas B. Félix, Milena N. Rabelo, T. V. M. Santos, Maria A. M. Leite, M. A. Ferreira","doi":"10.3390/dairy5010003","DOIUrl":"https://doi.org/10.3390/dairy5010003","url":null,"abstract":"This study aimed to evaluate the effects of replacing earless corn silage (ECS) with cactus cladodes (CC; Opuntia spp.) and sugarcane bagasse (SB) on nutrient intake, digestibility, feeding behavior, milk yield (MY), and composition of lactating dairy cows. Ten Holstein cows, weighing 571 ± 97.0 kg and producing 23.0 ± 4.4 kg of milk per day, were assigned to two contemporaneous 5 × 5 Latin squares. Treatments consisted of five levels of ECS replacement with CC plus SB (0, 25, 50, 75, and 100%). The results showed a linear increase in dry matter (DM) intake (p < 0.05) (15.98 and 18.73 kg/day) and a quadratic increase (p < 0.05) in crude protein and energy intake (2.97 kg/day and 27.52 Mcal/day at 95.4 and 88.6% substitution, respectively). Apparent DM digestibility increased (p < 0.05), but fiber digestibility decreased linearly (p < 0.05). Treatments had a quadratic effect (p < 0.05) on MY and fat-corrected MY (24.17 kg/day and 21.9 kg/day at 63.9% and 38.6% CC plus SB, respectively). Milk fat (3.26 and 2.35%) and total solids content decreased linearly (p < 0.05), whereas the percentages of protein, lactose, and nonfat solids increased (p < 0.05). Additionally, the CC–SB diets linearly reduced the time spent on feeding and rumination and total chewing time. For Holstein cows fed common semiarid diets, milk production can be maximized by replacing 38.6% of ECS with CC plus SB.","PeriodicalId":505869,"journal":{"name":"Dairy","volume":"69 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139161290","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}
Anna C. Hansen, Roger D. Moon, Marcia I. Endres, B. J. Heins
Stable flies, Stomoxys calcitrans (L.), are important biting pests of dairy cattle and other livestock. These flies develop in decaying organic matter, such as soiled animal bedding. As part of a larger study of management options in organic dairy production, leftover debris from two winter housing systems, outdoor straw packs and indoor sawdust compost barns, were analyzed for the numbers and size of stable flies produced the following summer. The study was conducted at the University of Minnesota’s West Central Research and Outreach Center in Morris. During winter, independently managed groups of 20 cows were housed from November to May in replicate housing systems. After the cows were moved to summer pasture, fly traps were assembled in the leftover piles (n = 4): emergence traps to quantify stable fly emergence and Olson traps to study ambient adults. The size of the emerged flies and 30 ambient adult females were measured. The sampled females were also dissected to determine the gonotrophic age. During peak emergence in both years, straw piles produced significantly more stable flies than compost bedding, but the adults were equal in size. The Olson traps showed adults were equally abundant at both sources. Over 60% of the females dissected were previtellogenic, indicating local emergence. Compost bedding is useful in managing stable fly numbers, while straw presents a serious stable fly production liability if not disposed of properly.
{"title":"Production of Stable Flies (Stomoxys calcitrans) from Sawdust Compost Barns and Straw Bedding Packs, Two Alternative Cold Winter Housing Systems for Dairy Cows","authors":"Anna C. Hansen, Roger D. Moon, Marcia I. Endres, B. J. Heins","doi":"10.3390/dairy5010002","DOIUrl":"https://doi.org/10.3390/dairy5010002","url":null,"abstract":"Stable flies, Stomoxys calcitrans (L.), are important biting pests of dairy cattle and other livestock. These flies develop in decaying organic matter, such as soiled animal bedding. As part of a larger study of management options in organic dairy production, leftover debris from two winter housing systems, outdoor straw packs and indoor sawdust compost barns, were analyzed for the numbers and size of stable flies produced the following summer. The study was conducted at the University of Minnesota’s West Central Research and Outreach Center in Morris. During winter, independently managed groups of 20 cows were housed from November to May in replicate housing systems. After the cows were moved to summer pasture, fly traps were assembled in the leftover piles (n = 4): emergence traps to quantify stable fly emergence and Olson traps to study ambient adults. The size of the emerged flies and 30 ambient adult females were measured. The sampled females were also dissected to determine the gonotrophic age. During peak emergence in both years, straw piles produced significantly more stable flies than compost bedding, but the adults were equal in size. The Olson traps showed adults were equally abundant at both sources. Over 60% of the females dissected were previtellogenic, indicating local emergence. Compost bedding is useful in managing stable fly numbers, while straw presents a serious stable fly production liability if not disposed of properly.","PeriodicalId":505869,"journal":{"name":"Dairy","volume":"48 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139164692","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}
Rocío Jiménez-Granado, Antonio Molina, M. Sánchez Rodríguez, C. Ziadi, Alberto Menéndez Buxadera
The aim of this study was to estimate genetic parameters of somatic cell score (SCS) and fat plus protein yield (FPY) using repeatability (RM) and random regression (RRM) models in Florida goats. The data consisted of 340,654 test-day controls of the first three lactations, and the pedigree contained 36,144 animals. Covariance components were estimated with a bivariate RM and RRM using the REML approach. Both models included as fixed effects the combination of herd and control date, litter size, kidding number and lactation length, and as random effects, the additive genetic and permanent environmental effects. A variation in the shape of the genetic parameters along the lactation curve was observed for both traits, and h2 oscillated between 0.272 and 0.279 for SCS and 0.099 and 0.138 for FPY. The genetic correlation between SCS and FPY was negative and medium (−0.304 to −0.477), indicating that a low-SCS EBV is associated with a genetic predisposition to high FPY production. Our results showed that given the magnitude of h2 for SCS and its rg with FPY, the SCS could be used as a selection criterion to increase resistance to mastitis, thus obtaining an improved dairy and cheese aptitude in this breed.
{"title":"Relationship between Somatic Cell Score and Fat Plus Protein Yield in the First Three Lactations in Spanish Florida Goats","authors":"Rocío Jiménez-Granado, Antonio Molina, M. Sánchez Rodríguez, C. Ziadi, Alberto Menéndez Buxadera","doi":"10.3390/dairy5010001","DOIUrl":"https://doi.org/10.3390/dairy5010001","url":null,"abstract":"The aim of this study was to estimate genetic parameters of somatic cell score (SCS) and fat plus protein yield (FPY) using repeatability (RM) and random regression (RRM) models in Florida goats. The data consisted of 340,654 test-day controls of the first three lactations, and the pedigree contained 36,144 animals. Covariance components were estimated with a bivariate RM and RRM using the REML approach. Both models included as fixed effects the combination of herd and control date, litter size, kidding number and lactation length, and as random effects, the additive genetic and permanent environmental effects. A variation in the shape of the genetic parameters along the lactation curve was observed for both traits, and h2 oscillated between 0.272 and 0.279 for SCS and 0.099 and 0.138 for FPY. The genetic correlation between SCS and FPY was negative and medium (−0.304 to −0.477), indicating that a low-SCS EBV is associated with a genetic predisposition to high FPY production. Our results showed that given the magnitude of h2 for SCS and its rg with FPY, the SCS could be used as a selection criterion to increase resistance to mastitis, thus obtaining an improved dairy and cheese aptitude in this breed.","PeriodicalId":505869,"journal":{"name":"Dairy","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139166655","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}
Staphylococcus aureus (S. aureus) is one of the most prevalent contagious bacterial pathogens causing clinical bovine mastitis. In the present study, plate (A), which consists of 80 compounds (40 drug-like and 40 probe-like), was assessed from the Malaria Box against the in vitro growth of S. aureus isolated from cows naturally infected with S. aureus. Anti-Staphylococcus aureus medications that are newer and more potent than those that have been used previously were discovered. Bioinformatics analysis for the potent identified hits was performed. Three compounds—two probe-like and one drug-like—showed strong inhibitory action against S. aureus growth in vitro. Among these hits, MMV665941 exhibited the highest minimum inhibitory concentration value of 0.0078. Combination therapy was carried out using the most potent anti-S. aureus medication, MMV665941, and the traditionally used anti-S. aureus drug, amoxicillin/clavulanate (Augmentin 625®). The atom pair fingerprint (APfp) analysis revealed that MMV665941 and Augmentin showed maximum structural similarity. Based on the results obtained, it can be concluded that the Medicines for Malaria Venture Box has a wealth of potential anti-S. aureus candidates.
{"title":"In Vitro Activity and Atom Pair Fingerprint Analysis of Potent Hits from Malaria Box against Staphylococcus aureus Isolated from Cows with Clinical Mastitis","authors":"Ayat Mansour, R. Elkenany, Amal Awad, M. Rizk","doi":"10.3390/dairy4040049","DOIUrl":"https://doi.org/10.3390/dairy4040049","url":null,"abstract":"Staphylococcus aureus (S. aureus) is one of the most prevalent contagious bacterial pathogens causing clinical bovine mastitis. In the present study, plate (A), which consists of 80 compounds (40 drug-like and 40 probe-like), was assessed from the Malaria Box against the in vitro growth of S. aureus isolated from cows naturally infected with S. aureus. Anti-Staphylococcus aureus medications that are newer and more potent than those that have been used previously were discovered. Bioinformatics analysis for the potent identified hits was performed. Three compounds—two probe-like and one drug-like—showed strong inhibitory action against S. aureus growth in vitro. Among these hits, MMV665941 exhibited the highest minimum inhibitory concentration value of 0.0078. Combination therapy was carried out using the most potent anti-S. aureus medication, MMV665941, and the traditionally used anti-S. aureus drug, amoxicillin/clavulanate (Augmentin 625®). The atom pair fingerprint (APfp) analysis revealed that MMV665941 and Augmentin showed maximum structural similarity. Based on the results obtained, it can be concluded that the Medicines for Malaria Venture Box has a wealth of potential anti-S. aureus candidates.","PeriodicalId":505869,"journal":{"name":"Dairy","volume":"139 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139180037","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}
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：