Pub Date : 2018-01-01DOI: 10.4172/2329-888X.1000212
Archana Mourupoju, Vigneswaran Sundaresan
Milk is the major source of nourishment for newborn mammals prior to the other types of food. The composition of the cowâs milk widely varies between the different breeds and also during the different stages of lactation. Milk from animals contains fat, carbohydrates, vitamins, proteins, minerals and water. Water is the main constituent of milk which dilutes the milk and allowing its secretion from the body. Milk is the secretion of Mammary glands; hence it consists of constituents from the blood plasma, accordingly hormones that are transported in blood may be detectable in milk. The importance of hormones was discussed about decades back but still there are more concerns to look at the hormones as biomarkers in some serious problems and during pregnancy. In recent research, it has been found that further property of hormones in dairy items has conceivable effect on human wellbeing including the part of a few estrogens and insulin-like development factor which leads to bosom, prostate and endometrial tumors. Dairy animals' normally contains various steroid and protein (peptide) hormones in minute quantities. The most critical hormones found in milk and other dairy items which are identified by diagnostic techniques comprises of prolactin, steroids including estrogens, progesterone, corticoids, and androgens. Additionally, the presence of different hormones, for example, insulin-like development factor-1 (IGF-1) and neighborhood hormones including prostaglandins (PGs), in dairy items has been accounted for. It has been expected that a large portion of the hormones are moved into milk by dissemination. In this review we concentrated on several aspects of presence of hormones in dairy foods with especial emphasize on cowâs milk as a major source of consuming milk for humans.
{"title":"Milk-Hormones: Narrative Review","authors":"Archana Mourupoju, Vigneswaran Sundaresan","doi":"10.4172/2329-888X.1000212","DOIUrl":"https://doi.org/10.4172/2329-888X.1000212","url":null,"abstract":"Milk is the major source of nourishment for newborn mammals prior to the other types of food. The composition of the cowâs milk widely varies between the different breeds and also during the different stages of lactation. Milk from animals contains fat, carbohydrates, vitamins, proteins, minerals and water. Water is the main constituent of milk which dilutes the milk and allowing its secretion from the body. Milk is the secretion of Mammary glands; hence it consists of constituents from the blood plasma, accordingly hormones that are transported in blood may be detectable in milk. The importance of hormones was discussed about decades back but still there are more concerns to look at the hormones as biomarkers in some serious problems and during pregnancy. In recent research, it has been found that further property of hormones in dairy items has conceivable effect on human wellbeing including the part of a few estrogens and insulin-like development factor which leads to bosom, prostate and endometrial tumors. Dairy animals' normally contains various steroid and protein (peptide) hormones in minute quantities. The most critical hormones found in milk and other dairy items which are identified by diagnostic techniques comprises of prolactin, steroids including estrogens, progesterone, corticoids, and androgens. Additionally, the presence of different hormones, for example, insulin-like development factor-1 (IGF-1) and neighborhood hormones including prostaglandins (PGs), in dairy items has been accounted for. It has been expected that a large portion of the hormones are moved into milk by dissemination. In this review we concentrated on several aspects of presence of hormones in dairy foods with especial emphasize on cowâs milk as a major source of consuming milk for humans.","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"06 1","pages":"1-5"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.4172/2329-888X.1000212","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70273167","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}
Pub Date : 2018-01-01DOI: 10.4172/2329-888X.1000215
A. Alilo, Abegaze Beyene, M. Mola
This study was conducted in Esera district Dawuro zone Southern Ethiopia with the objectives of assessing small ruminant production system. For the study one hundred thirty eight (HHs) owning small ruminant were selected randomly and semi-structured questionnaire was used to collect data on small ruminants’ production system, management, reproductive performances and availability of feed resources .The available feed resources are (a grass species, crop aftermath and 4 legumes species are the common ones). The average family size was 5.23 ± 0.195 per HH. Crop-livestock farming was the commonly used farming system (100%) with (69.1%) extensive and (30.9%) semi-intensive production system. The mean total land holding was 3.1288 ± 0.19 ha per HH and was significant (P<0.05) varied across agro-ecologies. The average sheep and goat flock size per HH was 6.08 ± 0.183 and 5.69 ± 0.236 respectively and was significantly (p<0.05) varied across agro-ecologies. The purpose of keeping small ruminants in District was for cash income, as an insurance, meat, manure and as means of wealth accumulation with index of 0.32, 0.29, 0.16, 0.13 and 0.08 respectively. Natural mating is the most widely used in their breeding practice almost (100%) in HL (High land), ML (Mid land), and LL (Low land). Grazing and browsing on natural pasture and leguminous tree species are commonly used in their feeding system. Majority (80.7%) of HHs are keeping small ruminants in their living house. The source of water used for their animals and themselves as well is from river, tap, rain and harvested water depending on the season. Internal and external parasites are the first and second ranking diseases and parasites which affects the small ruminants in the study area. For sheep, estimated average puberty age is (6.6 ± 0.12 months for male and 7.7 ± 0.16 months for female), age for first lambing (12.7 ± 0.16 month) and lambing interval (8.4 ± 0.17 month) were significantly Higher (P<0.05) in the HL than in ML and LL. For Goats, estimated average puberty age is (7.04 ± 0.10 months for male and 7.40 ± 0.10 months for female), first Kidding age is (13.04 ± 0.16 months) and lambing interval (8.5 ± 0.12 months) were significantly Higher (P<0.05) in the HL than in ML and LL agro ecology. The major opportunity of small ruminant production is that they requires short generation interval, high market demand smaller space and capital investment with index of 0.26, 0.24 and 0.23 respectively and the major constraints of small ruminant productions were Disease and parasite, feed shortage, insufficient grazing land were the major complaints told by our respondents.
本研究在埃塞俄比亚南部达乌罗地区的Esera区进行，目的是评估小型反刍动物生产系统。本研究随机选取138头小反刍动物饲养户，采用半结构化问卷调查法，对小反刍动物的生产体系、管理、繁殖性能和饲料资源利用情况进行了调查，其中有效饲料资源有1种禾本科动物，常见的有作物余粮和4种豆科动物。平均家庭人数为5.23±0.195人/ HH。农牧业是最常用的耕作方式(100%)，其中粗放型(69.1%)和半集约型(30.9%)。平均土地持有总量为3.1288±0.19 ha / HH，不同农业生态类型间差异显著(P<0.05)。绵羊和山羊的平均每小时羊群数分别为6.08±0.183和5.69±0.236，不同农业生态区差异显著(p<0.05)。区内饲养小反刍动物的目的为获取现金收入、作为保险、作为肉类、作为粪肥、作为财富积累手段，其指数分别为0.32、0.29、0.16、0.13和0.08。自然交配在高陆、中陆和低地的繁殖实践中应用最为广泛(100%)。以天然牧草和豆科树种为主要食材。大多数(80.7%)的HHs在他们的生活中饲养小反刍动物。他们的动物和他们自己的水源是河流、自来水、雨水和收获的水，这取决于季节。内寄生虫和外寄生虫是影响研究区小反刍动物的前、第二位疾病和寄生虫。绵羊的平均青春期年龄(公羊6.6±0.12个月，母羊7.7±0.16个月)，初产羔龄(12.7±0.16个月)和产羔间隔(8.4±0.17个月)在HL组显著高于ML组和LL组(P<0.05)。山羊的平均青春期年龄雄性为(7.04±0.10)个月，雌性为(7.40±0.10)个月，首次开玩笑年龄为(13.04±0.16)个月，产羔间隔为(8.5±0.12)个月(P<0.05)显著高于ML和LL农业生态山羊。小反刍动物生产的主要机遇是繁殖间隔短、市场需求大、占地面积小、资金投入少，指数分别为0.26、0.24和0.23;小反刍动物生产的主要制约因素是疾病和寄生虫、饲料短缺、牧场不足。
{"title":"Assessment of Sheep and Goat (Small Ruminants) Production System in Esera District, of Dawro Zone, Southern Ethiopia","authors":"A. Alilo, Abegaze Beyene, M. Mola","doi":"10.4172/2329-888X.1000215","DOIUrl":"https://doi.org/10.4172/2329-888X.1000215","url":null,"abstract":"This study was conducted in Esera district Dawuro zone Southern Ethiopia with the objectives of assessing small ruminant production system. For the study one hundred thirty eight (HHs) owning small ruminant were selected randomly and semi-structured questionnaire was used to collect data on small ruminants’ production system, management, reproductive performances and availability of feed resources .The available feed resources are (a grass species, crop aftermath and 4 legumes species are the common ones). The average family size was 5.23 ± 0.195 per HH. Crop-livestock farming was the commonly used farming system (100%) with (69.1%) extensive and (30.9%) semi-intensive production system. The mean total land holding was 3.1288 ± 0.19 ha per HH and was significant (P<0.05) varied across agro-ecologies. The average sheep and goat flock size per HH was 6.08 ± 0.183 and 5.69 ± 0.236 respectively and was significantly (p<0.05) varied across agro-ecologies. The purpose of keeping small ruminants in District was for cash income, as an insurance, meat, manure and as means of wealth accumulation with index of 0.32, 0.29, 0.16, 0.13 and 0.08 respectively. Natural mating is the most widely used in their breeding practice almost (100%) in HL (High land), ML (Mid land), and LL (Low land). Grazing and browsing on natural pasture and leguminous tree species are commonly used in their feeding system. Majority (80.7%) of HHs are keeping small ruminants in their living house. The source of water used for their animals and themselves as well is from river, tap, rain and harvested water depending on the season. Internal and external parasites are the first and second ranking diseases and parasites which affects the small ruminants in the study area. For sheep, estimated average puberty age is (6.6 ± 0.12 months for male and 7.7 ± 0.16 months for female), age for first lambing (12.7 ± 0.16 month) and lambing interval (8.4 ± 0.17 month) were significantly Higher (P<0.05) in the HL than in ML and LL. For Goats, estimated average puberty age is (7.04 ± 0.10 months for male and 7.40 ± 0.10 months for female), first Kidding age is (13.04 ± 0.16 months) and lambing interval (8.5 ± 0.12 months) were significantly Higher (P<0.05) in the HL than in ML and LL agro ecology. The major opportunity of small ruminant production is that they requires short generation interval, high market demand smaller space and capital investment with index of 0.26, 0.24 and 0.23 respectively and the major constraints of small ruminant productions were Disease and parasite, feed shortage, insufficient grazing land were the major complaints told by our respondents.","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"06 1","pages":"1-17"},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70273237","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}
Pub Date : 2018-01-01DOI: 10.4172/2329-888X.1000E134
Y. Park
Milk has been known as nature’s most complete food. The proof is that a newborn baby does not need any other foods except mother’s milk. However, the traditional and contemporary view of the role of milk has been remarkably expanded beyond the horizon of nutritional subsistence of infants. Milk is more than a source of nutrients to any neonate of mammalian species, as well as for growth of children and nourishment of adult humans [4].
{"title":"Recent Trend in the Dairy Industry","authors":"Y. Park","doi":"10.4172/2329-888X.1000E134","DOIUrl":"https://doi.org/10.4172/2329-888X.1000E134","url":null,"abstract":"Milk has been known as nature’s most complete food. The proof is that a newborn baby does not need any other foods except mother’s milk. However, the traditional and contemporary view of the role of milk has been remarkably expanded beyond the horizon of nutritional subsistence of infants. Milk is more than a source of nutrients to any neonate of mammalian species, as well as for growth of children and nourishment of adult humans [4].","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"06 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.4172/2329-888X.1000E134","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70273962","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}
Pub Date : 2017-09-22DOI: 10.4172/2329-888X.1000189
Sun, ita Ghosh
Ultrasound waves are longitudinal sound waves of frequency of 20 kHz or more. As low amplitude ultrasonic waves do not significantly modify the material under examination, they can be used to analyse the material. However, high amplitude ultrasonic waves can be used to process food as they have the capacity to alter the food material by cavitation. The use of ultrasound by itself may not be effective in destroying all the microbes in food. Hence, it can be coupled with pressure or heat or both to get the desired results. Thermosonication involves the simultaneous use of low frequency ultrasound waves (20 kHz) along with heat; and the both together have some synergistic effect. When heat and ultrasound is used together, the process temperature is considerably reduced compared to the conventional heating process, making it a green and economical technology as less energy is consumed; this in turn makes it a cost-efficient process. If thermosonication is seen to bring about the desired effects in milk, then it can be used as a commercial method to treat and homogenize milk in the future.
{"title":"Thermosonication as an Upcoming Technology in the Dairy Industry: An Overview","authors":"Sun, ita Ghosh","doi":"10.4172/2329-888X.1000189","DOIUrl":"https://doi.org/10.4172/2329-888X.1000189","url":null,"abstract":"Ultrasound waves are longitudinal sound waves of frequency of 20 kHz or more. As low amplitude ultrasonic waves do not significantly modify the material under examination, they can be used to analyse the material. However, high amplitude ultrasonic waves can be used to process food as they have the capacity to alter the food material by cavitation. The use of ultrasound by itself may not be effective in destroying all the microbes in food. Hence, it can be coupled with pressure or heat or both to get the desired results. Thermosonication involves the simultaneous use of low frequency ultrasound waves (20 kHz) along with heat; and the both together have some synergistic effect. When heat and ultrasound is used together, the process temperature is considerably reduced compared to the conventional heating process, making it a green and economical technology as less energy is consumed; this in turn makes it a cost-efficient process. If thermosonication is seen to bring about the desired effects in milk, then it can be used as a commercial method to treat and homogenize milk in the future.","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":" ","pages":"1-2"},"PeriodicalIF":0.0,"publicationDate":"2017-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46709546","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}
Pub Date : 2017-09-12DOI: 10.4172/2329-888X.1000188
H. Kumura, C. Saito, Y. Taniguchi, Taiki Machiya, Yutaro Takahashi, Ken Kobayashi, A. Kimura
To develop a novel type of cheese using Aspergillus oryzae, four strains (AHU 7139, AHU 7140, AHU 7141 and AHU 7146) were tested with respect to their extracellular protease production on solid-state media containing heatdenatured whey protein under various temperatures and pH levels. Proteolytic activity of the crude enzyme extracts was evaluated under acidic condition considering the circumstance of cheese ripening. Zymographic analysis revealed that several kinds of proteases were secreted, which were dependent on the strain, incubation temperature and initial pH value. Using three strains, six types of culture products were selected as adjunctive materials in combination with an incubation temperature of 15 or 20oC and an initial pH condition of 4.0 or 6.5. Gouda-type cheese curd was prepared, and the curd particle received 1% (w/w) of the culture product, followed by pressing, cooling, salting and ripening for 3 months at 11.5oC. An increase in water extractable nitrogen and free fatty acid was observed in some experimental cheeses, depending on the strain and culture history. In particular, incorporation of culture products from A. oryzae AHU 7139, incubated at pH 6.5 and 20oC affected these parameters. As a novel dairy technology, this study propose new insights into the potential use of A. oryzae for providing an enzyme cocktail to develop palatable cheese flavor when suitable strains and culture conditions offer products with an optimum balance of proteases and lipases.
{"title":"Adjunctive Application of Solid-State Culture Products from Aspergillus Oryzae for Semi-Hard Cheese","authors":"H. Kumura, C. Saito, Y. Taniguchi, Taiki Machiya, Yutaro Takahashi, Ken Kobayashi, A. Kimura","doi":"10.4172/2329-888X.1000188","DOIUrl":"https://doi.org/10.4172/2329-888X.1000188","url":null,"abstract":"To develop a novel type of cheese using Aspergillus oryzae, four strains (AHU 7139, AHU 7140, AHU 7141 and AHU 7146) were tested with respect to their extracellular protease production on solid-state media containing heatdenatured whey protein under various temperatures and pH levels. Proteolytic activity of the crude enzyme extracts was evaluated under acidic condition considering the circumstance of cheese ripening. Zymographic analysis revealed that several kinds of proteases were secreted, which were dependent on the strain, incubation temperature and initial pH value. Using three strains, six types of culture products were selected as adjunctive materials in combination with an incubation temperature of 15 or 20oC and an initial pH condition of 4.0 or 6.5. Gouda-type cheese curd was prepared, and the curd particle received 1% (w/w) of the culture product, followed by pressing, cooling, salting and ripening for 3 months at 11.5oC. An increase in water extractable nitrogen and free fatty acid was observed in some experimental cheeses, depending on the strain and culture history. In particular, incorporation of culture products from A. oryzae AHU 7139, incubated at pH 6.5 and 20oC affected these parameters. As a novel dairy technology, this study propose new insights into the potential use of A. oryzae for providing an enzyme cocktail to develop palatable cheese flavor when suitable strains and culture conditions offer products with an optimum balance of proteases and lipases.","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":" ","pages":"1-7"},"PeriodicalIF":0.0,"publicationDate":"2017-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48745724","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}
Rennet covers only 30% of the world's cheese production because the availability of calf stomach becomes limited (FAO). This lack has suggested the search for animal, vegetable or microbial enzyme substitutes. Among the alternative animal enzymes, chicken pepsin. In order to study the chicken pepsin stability over time, chicken proventriculus, whole or incised into four parts or incised into slices, without or with salt addition distributed into six different lots, were dried under partial vacuum (47°C, 800 mbar). The effects of the incision or not, as well as the addition or not of salt, and storage time of dried proventriculus, on the coagulant activity of pepsin extracts (expressed in equivalents Rennet Units) were studied. The six lots pepsin residual activities determined immediately after drying operation expressed the relative yield in the fresh state before storage. They were between 50% for proventriculus cut into four parts without salt addition and 18% for proventriculus with salt addition. After 54 days of storage, the residual activity was relatively distinct for proventriculus cut into four parts without salt addition: 35.5% and for the proventriculus incised into slices with salt addition of 4.7%. Salt seemed to have caused a great loss of activity during salting. In addition, the incision effect combined to salt addition showed a remarkable loss of activity. During the storage period, the pepsin residual coagulant activity showed better stability of partially vacuum-dried proventriculus cut into four parts and unsalted.
{"title":"Effect of Sodium Chloride and Incision on the Chicken Pepsin Coagulant Activity Extracted from Proventriculus, Dried Under Partial Vacuum","authors":"Benyahia-Krid Férial Aziza, Adoui Faïza, Aissaoui-Zitoun Ouarda, Boughellout Halima, Siar El-Hocine, Zikiou Abdellah, Zidoune Mohammed Nasereddine","doi":"10.4172/2329-888X.1000187","DOIUrl":"https://doi.org/10.4172/2329-888X.1000187","url":null,"abstract":"Rennet covers only 30% of the world's cheese production because the availability of calf stomach becomes limited (FAO). This lack has suggested the search for animal, vegetable or microbial enzyme substitutes. Among the alternative animal enzymes, chicken pepsin. In order to study the chicken pepsin stability over time, chicken proventriculus, whole or incised into four parts or incised into slices, without or with salt addition distributed into six different lots, were dried under partial vacuum (47°C, 800 mbar). The effects of the incision or not, as well as the addition or not of salt, and storage time of dried proventriculus, on the coagulant activity of pepsin extracts (expressed in equivalents Rennet Units) were studied. The six lots pepsin residual activities determined immediately after drying operation expressed the relative yield in the fresh state before storage. They were between 50% for proventriculus cut into four parts without salt addition and 18% for proventriculus with salt addition. \u0000After 54 days of storage, the residual activity was relatively distinct for proventriculus cut into four parts without salt addition: 35.5% and for the proventriculus incised into slices with salt addition of 4.7%. Salt seemed to have caused a great loss of activity during salting. In addition, the incision effect combined to salt addition showed a remarkable loss of activity. During the storage period, the pepsin residual coagulant activity showed better stability of partially vacuum-dried proventriculus cut into four parts and unsalted.","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"2017 1","pages":"1-4"},"PeriodicalIF":0.0,"publicationDate":"2017-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.4172/2329-888X.1000187","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42292623","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}
Pub Date : 2017-09-01DOI: 10.4172/2329-888X.1000186
A. Tøndervik, G. Klinkenberg, I. Aune, P. Rye, H. Sletta
Alginate oligomers have been shown to disrupt microbial biofilms and reduce minimum inhibitory concentrations (MIC) for many clinically relevant antibiotics to a range of human pathogens. The antibiofilm and potentiating effects of alginate oligomers has previously been focussed on bacterial and fungal strains that play significant roles in chronic human infections. This study on the effects of an alginate oligomer (OligoG CF-5/20) on bacteria that cause bovine mastitis is the first report that investigates a significant disease in animal health. The effect of OligoG CF-5/20 on the inhibitory concentrations of ampicillin, erythromycin, cephalothin and lincomycin to a test panel of nine bacterial strains associated with bovine mastitis were investigated. Two different media were used for cultivation, the standard Mueller-Hinton normally used for bacterial MIC determination, and a skimmed milk medium to mimic the native growth conditions for mastitis bacteria. OligoG CF-5/20 was shown to inhibit growth of all strains tested, and demonstrated a 2 to 8 fold reduction in MICs for erythromycin, cephalothin and lincomycin. The data highlights a potential role for alginate oligomers in potentiating the efficacy of antibiotics, and thereby potentially reducing antibiotic use, in the treatment of mastitis in dairy cattle.
{"title":"Alginate Oligomers Inhibit Growth of Bacteria Causing Bovine Mastitis and Potentiate the Activity of Antibiotics Commonly Used For Treatment of the Disease","authors":"A. Tøndervik, G. Klinkenberg, I. Aune, P. Rye, H. Sletta","doi":"10.4172/2329-888X.1000186","DOIUrl":"https://doi.org/10.4172/2329-888X.1000186","url":null,"abstract":"Alginate oligomers have been shown to disrupt microbial biofilms and reduce minimum inhibitory concentrations (MIC) for many clinically relevant antibiotics to a range of human pathogens. The antibiofilm and potentiating effects of alginate oligomers has previously been focussed on bacterial and fungal strains that play significant roles in chronic human infections. This study on the effects of an alginate oligomer (OligoG CF-5/20) on bacteria that cause bovine mastitis is the first report that investigates a significant disease in animal health. The effect of OligoG CF-5/20 on the inhibitory concentrations of ampicillin, erythromycin, cephalothin and lincomycin to a test panel of nine bacterial strains associated with bovine mastitis were investigated. Two different media were used for cultivation, the standard Mueller-Hinton normally used for bacterial MIC determination, and a skimmed milk medium to mimic the native growth conditions for mastitis bacteria. OligoG CF-5/20 was shown to inhibit growth of all strains tested, and demonstrated a 2 to 8 fold reduction in MICs for erythromycin, cephalothin and lincomycin. The data highlights a potential role for alginate oligomers in potentiating the efficacy of antibiotics, and thereby potentially reducing antibiotic use, in the treatment of mastitis in dairy cattle.","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":" ","pages":"1-5"},"PeriodicalIF":0.0,"publicationDate":"2017-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.4172/2329-888X.1000186","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43479830","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}
Pub Date : 2017-08-31DOI: 10.4172/2329-888X.1000185
Y. Park, Chelsea Jeanjulien, Aftab Siddique
The combination of tastes and aromas associated with caprine milk lead to a range of unique flavors and sensory properties that are critical to overall quality of caprine milk and its processed products. Goat milk production has risen dramatically in the past two decades. Since numerous breeds of goats have been raised under different localities, environmental and management conditions in many parts of the world, no single factor can universally describe or identify sensory characteristics of a wide variety of goat cheeses produced and consumed around the world. Rather, there are many factors that influence the flavor and sensory qualities of goat milk cheeses. The flavor of cheese arises from a series of complex reactions involving microbial metabolism and enzymatic reactions which include proteolysis of proteins, lipolysis of fats, and fermentation of carbohydrates. Caprine milk reportedly has more fat, protein and ash, and less lactose than cow milk. The types of pasture fed to an animal not only affect the taste of cheese but the color of the products. Because of the amount of carotene present in large amounts in green forage and its contribution to the yellow color in cheese, cheeses made with spring milk are likely to be more yellowish color than those made with winter milk. Lipolysis of fat causes rancid flavor defect in milk, cheese, and other dairy products, while proteolysis provides a major impact on flavor, aroma, and textural characteristics of most cheese varieties. Much more research needs to be done on the sensory quality of goat milk cheese to show the factors directly causing sensory properties of different varieties of goat milk cheeses. Understanding the complexity of flavors embodied by goat milk and goat milk products further aids in the production of quality products that enhance the consumer acceptability of caprine milk cheese products. This paper explores the current up-to-date reports on various factors associated with sensory qualities of caprine milk cheese products.
{"title":"Factors Affecting Sensory Quality of Goat Milk Cheeses: A Review","authors":"Y. Park, Chelsea Jeanjulien, Aftab Siddique","doi":"10.4172/2329-888X.1000185","DOIUrl":"https://doi.org/10.4172/2329-888X.1000185","url":null,"abstract":"The combination of tastes and aromas associated with caprine milk lead to a range of unique flavors and sensory properties that are critical to overall quality of caprine milk and its processed products. Goat milk production has risen dramatically in the past two decades. Since numerous breeds of goats have been raised under different localities, environmental and management conditions in many parts of the world, no single factor can universally describe or identify sensory characteristics of a wide variety of goat cheeses produced and consumed around the world. Rather, there are many factors that influence the flavor and sensory qualities of goat milk cheeses. The flavor of cheese arises from a series of complex reactions involving microbial metabolism and enzymatic reactions which include proteolysis of proteins, lipolysis of fats, and fermentation of carbohydrates. Caprine milk reportedly has more fat, protein and ash, and less lactose than cow milk. The types of pasture fed to an animal not only affect the taste of cheese but the color of the products. Because of the amount of carotene present in large amounts in green forage and its contribution to the yellow color in cheese, cheeses made with spring milk are likely to be more yellowish color than those made with winter milk. Lipolysis of fat causes rancid flavor defect in milk, cheese, and other dairy products, while proteolysis provides a major impact on flavor, aroma, and textural characteristics of most cheese varieties. Much more research needs to be done on the sensory quality of goat milk cheese to show the factors directly causing sensory properties of different varieties of goat milk cheeses. Understanding the complexity of flavors embodied by goat milk and goat milk products further aids in the production of quality products that enhance the consumer acceptability of caprine milk cheese products. This paper explores the current up-to-date reports on various factors associated with sensory qualities of caprine milk cheese products.","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"5 1","pages":"1-9"},"PeriodicalIF":0.0,"publicationDate":"2017-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41832388","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}
Pub Date : 2017-08-26DOI: 10.4172/2329-888X.1000184
F. Abraham, efrot Meaza Zeleke
A cross sectional study was conducted to determine prevalence and awareness of farm owners from November, 2016 to April, 2017 in randomly selected dairy farms in and around Wolaita Sodo town. A total of 155 lactating cows of three breeds (local, Local-Holstein Frisian cross and exotic (Jersey) from twenty five dairy farms were considered for the study. The overall prevalence of bovine clinical mastitis was 5.1%. Among the variables included in the study only lactation stage and presence of teat end lesion had significant association with prevalence of bovine clinical mastitis (P<0.05). The questionnaire based interview of smallholder dairy farm owners/attendants about awareness of bovine mastitis showed serious gap about awareness on effect, clinical manifestations and subclinical mastitis. Hence, it is recommended to implement strategic extension program to control and prevention of the disease and the smallholder dairy farmers need awareness training to enhance production and productivity of productive life of the cow.
{"title":"Prevalence of Bovine Clinical Mastitis and Farmer’s Awareness in and Around Wolaita Sodo, Southern Ethiopia","authors":"F. Abraham, efrot Meaza Zeleke","doi":"10.4172/2329-888X.1000184","DOIUrl":"https://doi.org/10.4172/2329-888X.1000184","url":null,"abstract":"A cross sectional study was conducted to determine prevalence and awareness of farm owners from November, 2016 to April, 2017 in randomly selected dairy farms in and around Wolaita Sodo town. A total of 155 lactating cows of three breeds (local, Local-Holstein Frisian cross and exotic (Jersey) from twenty five dairy farms were considered for the study. The overall prevalence of bovine clinical mastitis was 5.1%. Among the variables included in the study only lactation stage and presence of teat end lesion had significant association with prevalence of bovine clinical mastitis (P<0.05). The questionnaire based interview of smallholder dairy farm owners/attendants about awareness of bovine mastitis showed serious gap about awareness on effect, clinical manifestations and subclinical mastitis. Hence, it is recommended to implement strategic extension program to control and prevention of the disease and the smallholder dairy farmers need awareness training to enhance production and productivity of productive life of the cow.","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"5 1","pages":"1-6"},"PeriodicalIF":0.0,"publicationDate":"2017-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.4172/2329-888X.1000184","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41380847","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}
Pub Date : 2017-08-04DOI: 10.4172/2329-888X.1000183
G. Rusco, A. Natale, C. Palermo, S. Chessa, D. Nardiello, A. Caroli, D. Centonze, A. Luccia, B. Gatta
Silter is an Italian hard cheese manufactured with milk produced by cows fed at different altitude, valley or alpine pasture. The chemical, rheological and sensory properties of cheeses can be affected by the modification in milk composition due to the breed which at different altitude causes the modification of protein content, κ-CN glycosylation, plasmin activity, and coagulation properties. The influence of milk plasmin activity on dairy production was investigated in seven Silter cheeses, four produced in the valley and three from alpine mountain through alkaline urea-polyacrylamide gel electrophoresis; two-dimensional gel electrophoresis coupled to mass spectrometry and image analysis. Results demonstrated that Silter cheese obtained from cows reared in alpine pasture is characterized by a more evident proteolysis, determining high levels of β-CN and αs1-CN fragments. Therefore, the most relevant fragmentation was attributed to a more intense activity of plasmin and to a different dosage of rennet to make up for the reduced coagulation properties of alpine milk.
{"title":"Characterization of Silter Cheeses Produced in Valley and Alpine Pastures by a Proteomic Approach","authors":"G. Rusco, A. Natale, C. Palermo, S. Chessa, D. Nardiello, A. Caroli, D. Centonze, A. Luccia, B. Gatta","doi":"10.4172/2329-888X.1000183","DOIUrl":"https://doi.org/10.4172/2329-888X.1000183","url":null,"abstract":"Silter is an Italian hard cheese manufactured with milk produced by cows fed at different altitude, valley or alpine pasture. The chemical, rheological and sensory properties of cheeses can be affected by the modification in milk composition due to the breed which at different altitude causes the modification of protein content, κ-CN glycosylation, plasmin activity, and coagulation properties. The influence of milk plasmin activity on dairy production was investigated in seven Silter cheeses, four produced in the valley and three from alpine mountain through alkaline urea-polyacrylamide gel electrophoresis; two-dimensional gel electrophoresis coupled to mass spectrometry and image analysis. Results demonstrated that Silter cheese obtained from cows reared in alpine pasture is characterized by a more evident proteolysis, determining high levels of β-CN and αs1-CN fragments. Therefore, the most relevant fragmentation was attributed to a more intense activity of plasmin and to a different dosage of rennet to make up for the reduced coagulation properties of alpine milk.","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"05 1","pages":"1-7"},"PeriodicalIF":0.0,"publicationDate":"2017-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46398141","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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