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Copyright of Jurnal Agroindustri Halal is the property of Universitas Djuanda and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, 73 non-pregnant and clinically healthy and lactating Holstein cows without any clinical signs, and with a mean parity of 3.2 ± 1.4, days in milk at the beginning of study 110 ± 20 days, body condition scour (BCS) of about 3.2 ± 0.3, and milk production rate of 48± 10 kg were selected and randomly placed in two treatment and control groups. In the treatment group (n=36), arginine (155 µmol / kg body weight) was injected once every 8 hours a day for 6 days, and in the control group (n=37) saline solution (0.11 ml/kg body weight, once every 8 hours a day) was injected for 6 days. The results showed that there was no difference between the treatment and the controle group in terms of milk production (38.5 and 36 kg, P=0.3), fat (3.7 and 3.8%, P=0.8) and protein (3.1 and 3.1%, P=0.5) levels. It was concluded from this study that the use of arginine after the peak of milk production could not increase the fat, protein, and production levels of milk. [ABSTRACT FROM AUTHOR]

In this study, the components compositions of milk from a female Pacific white-sided dolphin delivered a calf in captivity were analyzed during approximately 3 months postpartum, and the caloric value and color changes of the milk were measured for total 5 months postpartum. Based on the estimated values of fat, protein, carbohydrate and ash, it was shown that this milk contained high concentrations of fat and protein but low of carbohydrate. The fat content significantly changed between postpartum days 0 and 1, whereas protein and carbohydrate contents did not. The caloric value of the maternal milk, which increased from 2.3 to 3.5 kcal/g as lactation progressed, tended to be higher than that of captive bottlenose dolphins, probably due to differences in their habitats and ecological characteristics. The length and weight of the calf at birth were 105 cm and 12.9 kg, respectively, and increased linearly to 129 cm and 27.8 kg at 15 weeks postpartum. The color of the maternal milk started changing to greenish white at approximately 2 weeks postpartum. This phenomenon might be a characteristic of these animals, as it has been identified in other cetaceans. Although the present results were generated from only a single individual, they provide important basic information for understanding the ecology of Pacific white-sided dolphins and hand rearing in captivity. Further study is needed to accumulate data from more cetaceans. [ABSTRACT FROM AUTHOR]

There is no universal method to prepare physiological fluids for 2-DE proteomic analysis. Furthermore, interspecies differences in milk composition require the formulation of a speciesspecific sample preparation procedure. The study was carried out on mare's milk which was prepared for 2-DE in four different methods: the first sample (M1) was defatted, sample M2 was defatted and after casein precipitation, sample M3 was sample M2 after reduction of high molecular proteins and sample M4 was desalted sample M3. The milk samples prepared in different methods were separated by 1-DE and 2-DE. The obtained gels were analysed qualitatively and quantitatively. Furthermore, selected protein spots were identified by MALDI-TOF MS. Analysis of 1-DE and 2-DE gel images indicated that the optimal procedure for preparing mare milk samples for 2-DE and identification of proteins by MS is a method based on defatting and precipitation of caseins. The preparation of mare's milk samples by defatting and then precipitation of caseins is enough to obtain an optimal 2-DE separation for identification of proteins of this body fluid. The method of caseins precipitation should be improved in order to reduce the proportion of these high-abundance protein in milk samples which could increase in the identification of lowabundance proteins in mare's milk. [ABSTRACT FROM AUTHOR]

The primary tasks are the development of the agro-industrial complex of the Republic of Kazakhstan and the provision of high-quality products to the population. The Akmola region is one of the country's most developed agricultural and industrial regions. The assessment of qualitative and quantitative indicators of milk production and processing in the Akmola region reflects the development dynamics of the dairy industry of the country and the main problems that need to be solved; therefore, research on this issue is relevant. The purpose of the study was to analyse the quantitative and qualitative indicators of milk production and processing at the enterprises of the Akmola region, review research on the development of formulations based on the raw materials of the area, and study factors affecting the quality of dairy products. The main method used in the study was the analysis of the suitability of milk of the Akmola region as a raw material for producing cheese fermented milk. It was found that, in general, the quality of milk of the Akmola region in terms of fat, protein, minerals, and lactose, the fatty-acid composition of milk fat, the content of somatic cells is good. The specificity of the region, which consists in the fact that most of the raw materials for milk processing plants are supplied by private farms, leads to the variability of microbiological indicators of milk and the content of somatic cells, which limits the use of milk in the production of certain types of cheese. It was concluded that there is a necessity in the development of new recipes, considering the characteristics of raw and powdered milk produced in the Akmola region, which will increase the range of high-quality dairy products, which will be distributed within the country and for export. [ABSTRACT FROM AUTHOR]

The results of the investigation of milk production and milk quality of the Ukrainian Black-andWhite dairy cows with different genotypes of kappa-casein have been presented in the article. It has been found that homozygotes of kappa-casein with genotype AA that are the most common were more often detected in the actual genetic structure of the experimental herd of cows – 63.1%. The number of the heterozygotes of kappa-casein with genotype AB was slightly lower – 31.6%. However, the proportion of the homozygotes that had a rare homozygous genotype BB was 5.3% of the total number of the array size. The expected genetic structure of the experimental herd of cows approached the actual values of the array distribution and it was 62.4; 33.2 and 4.4% that indicates the increase in the role of further selection work in the direction of the wide use of breeding bulls in the custom mating, the bulls that are primarily the carriers of genotype AB and BB and the consolidation of the herd by the quality of milk – the cheese suitability of milk. Allele A in the experimental array was detected with the frequency of 0.79; however, a much lower distribution frequency was represented by a technologically desirable allelic variant B – 0.21. For 305 days of lactation the amount of milk obtained from the cows that were the carriers of the genotype AA was more by 204.5 kg or 3.3% than the amount of milk obtained from the cows with the genotype AB. While the productive potential of the cows with the genotype BB was significantly lower than the potential of the cows with genotype AA by 422.8 kg or 6.6% with a statistically significant difference between them in favor of the latter (p < 0.05). The milk of better quality with higher mass fraction of fat by 0.21% (p < 0.05) was produced by the cows with genotype BB as compared to the cows that were the carriers of genotype AA, although the statistical significance of the intergroup difference as for the mass fraction of protein was significantly higher by 0.42% (p < 0.01) in favor of the former. The effect of kappa-casein genotype on the mass fraction of protein in milk in the animals with genotype AB against AA was less pronounced than fat (0.09%), according to which the difference between them of 0.16% was revealed that was also statistically significant in favor of the former (p < 0.05). [ABSTRACT FROM AUTHOR]

The studies were performed on milk samples collected from 178 Carpathian females belonging to a farm from southeastern Romania. The females were grazed daily, benefiting from natural pasture, specific to the Dobrogea area. Before each milking, 100 g of special granules for goat's milk were administered. After weaning (April), the goats were milked twice a day for 5 months. Milk production control was carried out monthly, after the weaning of the kids, for three consecutive months, starting with May. For this, the amount of milk milked in the morning and in the evening was weighed individually. The computation of the total individual production was calculated by applying the Fleischmann formula in the case of milking the goat after a period of lactation, when the first milking is done after the flat-rate date of the end of lactation. For primiparous, the total individual milk production was between 124.35 kg and 199.76 kg with an average of 164.93 kg/head/day. At multiparous, the average total individual milk production was 168.32Kg. Biochemical parameters (fat, protein, lactose) were analyzed by ultrasonic method in a standardized analyzer for goat's milk. At primiparous, the fat concentration reaches a maximum of 3.12 g% in July, and at multiparous 3.36g% in June. The protein concentration had values between 2.87g and 3.08g% at primiparous and between 2.90g% and 3.22g% at multiparous. The results of our analyzes recorded a maximum of 4.36% for lactose in June for primiparous and 4.58g% for multiparous. The percentage of mineral substances varies between 0.65 g% and 0.67 g% at primiparous and between 0.64 and 0.65 g% at multiparous. [ABSTRACT FROM AUTHOR]

The milk is very useful part of human diet, because it has good nutritive values as it containsessential minerals such as calcium, magnesium, copper andproteins(casein, lactalbumin and lactoglobulin) as reported from milk of different cattle like cow (CW), goat(GT), buffalo (BF) and camel (CL). Because of these nutritional qualities, it found suitable in farming for pretreatment of seeds before sowing which is called as "seed priming". In current study we carried out the effectof different milk samplesas seed priming treatment resulting in enhanced the seed germination of Vigna radiata(up to 100%), increase the biomassand influence the vegetative parameters like root-shootlength. Highest root length of 6.90 cm and 7.42 cm was noticed with CW milk (100% concentration) and GT (100% concentration) respectively. Highest biomass of root (0.34 gm)after treatment with goat milk (100% concentration) and shoot (0.93 gm) treated with CW milk (50% concentration) is observed. Total chlorophyll content was found (5.04 μg/ml) with BF milk (100% concentration) and protein content of565.13 μg/mlis observed after treatment with BF milk (50% concentration). Presence of magnesium and copper in milk is considered as useful for better seed germination after seed priming. [ABSTRACT FROM AUTHOR]

Objective: The objective of current study was to investigate the lactation performance and rumen fermentation characteristics of dairy cows fed a diet with alfalfa hay replaced by corn stover but supplemented with molasses. Methods: Sixteen Holstein cows in mid-lactation were randomly assigned to 1 of 2 dietary treatments: i) alfalfa based diet (AH), and ii) corn stover based diet supplemented with molasses (CSM). The experiment was conducted according to a 2×2 crossover design with 22-d each period, consisting of 17 d for adaptation and 5 d for data and samples collection. Results: Dry matter intake and milk yield were higher for cows fed AH than CSM (p<0.01). Milk protein content and nitrogen conversion were higher (p<0.05), while milk urea nitrogen was lower (p<0.01) for cows fed AH than CSM-fed cows. Contents of milk total solids, fat and lactose were not different between two groups (p>0.10). Total rumen volatile fatty acid concentration tended to be higher (p = 0.06) for cows fed AH than CSM-fed cows. Molar proportion of acetate was lower (p = 0.04), but valerate was higher (p = 0.02) in cows fed AH than CSM-fed cows. Rumen concentration of propionate, and isobutyrate, and ratio of acetate to propionate tended to be different (p<0.10) between two groups. The feed cost per kilogram of milk was lower in CSM than AH (p<0.01). No differences were found in feed efficiency and most plasma parameters tested (p>0.10). Conclusion: In comparison with AH diet, CSM diet could be fed to dairy cows without negative effect on feed efficiency, ruminal fermentation, but economically beneficial, indicating that CSM could be an alternative choice for dairy farms instead of AH to feed midlactation dairy cows. [ABSTRACT FROM AUTHOR]

Mastitis is a widespread disease in dairy animals and causes huge economic losses around the globe. Mastitis affects the health of animals and also reduces the protein content in the milk. In lactating animals, the surface of mammary gland is coated and lined with mammary epithelial cells (MECs). The functional status of MECs can be evaluated by determining the expression of caseins. The total content of caseins can largely reflect the quality of milk. In the previous literature, there is no general information about the milk quality and expressions of casein in mastitis. The current study was designed to determine if there is any correlations between mastitis and a-casein expression in MECs. We prepared a hybridoma cell line that produces antibody against bovine a-casein to evaluate the casein expression status in vitro on the MECs during lipopolysaccharide (LPS)-induced mastitis. The results showed that the expression of a-casein has not changed significantly under the stimulation of LPS. Our study established a useful tool to determine the expression profile of a-casein in bovine MECs. Furthermore, the result indicated that the expression level of a-casein remained stable during mastitis. [ABSTRACT FROM AUTHOR]

Highlights • Supplementing tomato, grape and myrtle byproducts in dried form did not impair the health status of dairy sheep. • Low dose of tomato, grape and myrtle byproducts reduced dry matter intake. • Feeding low dose of grape marc increased milk yield. • Tomato pomace and exausted myrtle berries reduced fat and protein contents of milk. Abstract The aim of this study was to evaluate the effect of diets containing different dried byproducts on milk yield and composition, and blood hematological parameters of lactating ewes. Thirty-six Sarda dairy sheep at about 120 ± 10 days in milk and with an average pre-trial milk yield of 1720 ± 430 g/day were assigned to 4 experimental groups and fed four different diets: no byproduct (CON), dry tomato pomace (TP), dry grape marc (GM), and exhausted myrtle berries (EMB) supplementation. Feed intake, milk yield, milk composition and hematological parameters were affected by byproduct supplementation of the diet. In particular, ewes fed byproducts combined diets consumed less dry matter compared with the CON (1.88 vs. 1.79 in GM and 1.71 kg in EMB and TP groups) diet daily. The GM group exhibited a larger milk production (+200 g/day), as well as protein (+8.4 g/day) and fat (+5.5 g/day) milk contents compared to the CON group. The EMB group produced less milk compared to CON group (1050 vs. 1220 g/day). The addition of TP did not affect production performance in comparison to CON group. Any significant interaction among dietary treatment and sampling time was observed on daily feed intake, animal performances and milk coagulation properties. The analysis of the hematological profile showed values within the physiological range of the species for all groups, and were used to assess apparent good health conditions of ewes throughout the experiment. In conclusion, 100 g/day of GM in addition to the basal sheep diet allowed to improve milk yield and to maintain the health status of lactating animals. [ABSTRACT FROM AUTHOR]

Background The macronutrients in human milk change dynamically and vary among mothers. Evaluation of macronutrient content in human milk is needed to improve nutritional management in preterm infants. Objective To measure the macronutrient content in preterm and full term human milk during three lactation periods in the first three weeks after delivery. Methods We conducted a prospective study among 80 mothers of infants who were hospitalized in the Department of Perinatology/NICU at Sardjito Hospital, Yogyakarta. Carbohydrate, fat, protein, and caloric content were measured using a MIRIS human milk analyzer, once per week for three consecutive weeks after delivery. A single, daytime human milk specimen was collected in the morning by directly expressing from the breast. Results Median protein, fat, carbohydrate, and caloric contents of mature milk in the preterm group were 1.40 (IQR 0.38), 3.25 (IQR 1.00), 5.70 (IQR 0.80) g/dL, and 60 kcal/dL, respectively. Median protein, fat, carbohydrate, and caloric contents of mature milk in the full term group were 1.40 (IQR 0.35), 3.30 (IQR 0.77), 5.80 (IQR 0.75) g/dL, and 62 kcal/dL, respectively, at the third week after delivery. In both groups, protein content in the first week was significantly higher than in the third week (P<0.001) after delivery. In contrast, fat content in the first week was significantly lower than in the third week (P< 0.05) after delivery, in both groups. Conclusions There are no significant differences in macronutrient and caloric content between preterm and full term human milk during the first three weeks after delivery. However, there are significant changes in fat and protein content in both preterm and full term human milk during early lactation, between the first and third weeks. [ABSTRACT FROM AUTHOR]

Grape marc (GPM) is a viticulture by-product that is rich in secondary compounds, including condensed tannins (CT), and is used as a supplement in livestock feeding practices. The aim of this study was to determine whether feeding GPM to lactating dairy cows would alter the milk proteome through changes in nitrogen (N) partitioning. Ten lactating Holstein cows were fed a total mixed ration (TMR) top-dressed with either 1.5 kg dry matter (DM)/cow/day GPM (GPM group; n = 5) or 2.0 kg DM/cow/day of a 50:50 beet pulp: soy hulls mix (control group; n = 5). Characterization of N partitioning and calculation of N partitioning was completed through analysis of plasma urea-N, urine, feces, and milk urea-N. Milk samples were collected for general composition analysis, HPLC quantification of the high abundance milk proteins (including casein isoforms, α-lactalbumin, and β-lactoglobulin) and liquid chromatography tandem mass spectrometry (LC-MS/MS) analysis of the low abundance protein enriched milk fraction. No differences in DMI, N parameters, or calculated N partitioning were observed across treatments. Dietary treatment did not affect milk yield, milk protein or fat content or yield, or the concentrations of high abundance milk proteins quantified by HPLC analysis. Of the 127 milk proteins that were identified by LC-MS/MS analysis, 16 were affected by treatment, including plasma proteins and proteins associated with the blood-milk barrier, suggesting changes in mammary passage. Immunomodulatory proteins, including butyrophilin subfamily 1 member 1A and serum amyloid A protein, were higher in milk from GPM-fed cows. Heightened abundance of bioactive proteins in milk caused by dietary-induced shifts in mammary passage could be a feasible method to enhance the healthfulness of milk for both the milk-fed calf and human consumer. Additionally, the proteome shifts observed in this trial could provide a starting point for the identification of biomarkers suitable for use as indicators of mammary function. [ABSTRACT FROM AUTHOR]

Copyright of Annali di Igiene, Medicina Preventiva e di Comunità is the property of Societa Editrice Universo s.r.l. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Highlights • Experimental blends of fermented milk and wheat bulgur were prepared. • Blends with higher fermented milk contents had higher protein, fat and calcium contents. • Experimental blends compared favourably with similar commercially available products. Abstract Dried, fermented blends of dairy products and cereals, such as kishk and tarhana, are foodstuffs traditionally consumed in many regions as they possess good nutritional qualities and extended storage stability. This study examined the nutritional composition of kishk or tarhana type products and compared with experimental blends of fermented milk and wheat bulgur containing 60–80% milk. The blends with higher milk contents had levels of protein (18.9%) and fat (5.8%) at the concentrations specified in fortified blended foods as outlined by the World Food Program. Higher milk contents were also associated with higher contents of calcium (323.2 mg/100 g), phosphorus (335.3 mg/100 g), vitamin A (486.7 µg/100 g) and α-tocopherol (174.5 µg/100 g). The nutritional content of the experimental fermented milk:wheat bulgur blends compared favourably with that of the commercial samples. These blends may be suitable as base products, to be fortified with micronutrients, for the development of fortified blended foods (FBFs) for humanitarian distribution. [ABSTRACT FROM AUTHOR]

The objective of the present research was to analyse the protein fraction content in milk, with particular regard to whey proteins, in dependence on the cows' feeding system (group 1 - extensive, 2 - semi-intensive, 3 - intensive) and production season (spring-summer and autumn-winter). Chemical analysis of the fodder was the base for calculation of energy and protein coverage of nutritional dose. A total of 1,133 milk samples were evaluated (550 in winter and 583 in summer). The milk samples were examined for the somatic cell count (SCC), the basic chemical composition, casein and whey proteins: α-lactalbumin, β-lactoglobulin, bovine serum albumin (BSA), lactoferrin and lysozyme. Higher content of crude protein, including casein, was noticed in milk obtained from cows coming from semi-intensive and intensive farms. However, milk taken from cows fed according to the group 1, which was based on fodder from permanent grasslands, had the highest concentration of major whey proteins - both in the summer (pasture and hay) and winter (hay and haylage) seasons. With the increase of silage and industrial fodder in the feed ration, the content of whey proteins - mainly β-lactoglobulin and lactoferrin - decreased, which was confirmed by the obtained negative correlation coefficients. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The present study involves 1946 cows of the Simmental breed population, which is relatively new in Bulgaria, formed at the beginning of the century. The cows included are reared in 44 farms under selection control and have lactated in the period 1999-2017. Simmental cows are characterised with high milk production under the conditions in our country. The average (LS?) milk yield of primiparous cows per 305-day lactation period is 5016±70.81 kg, with fat content of the milk of 4.217±0.024% and protein content of 3.398±0.013%, and per full lactation period (354.5±8.68 milking days), the fi gures are respectively 5564±128.0 kg, 4.253±0.024% and 3.413±0.014%, respectively. The farm and the year of calving are proved to have an effect on all milk production indexes examined (P < 0.001). The average milk yield in the different farms varies from 4106±176.9 to 7035±130.4 kg, with more than 45% of the farms indicating average milk yield above 5000 kg. The calving season affects the variation (P < 0.05) in the normal and full lactation milk yield and does not affect the milk quality. Those cows which calved in the winter and spring have the highest milk, dairy butter and milk protein yield, and those which calved in the autumn - have the lowest. [ABSTRACT FROM AUTHOR]

The aim of the present study was to explore the association between milk protein content and casein micelle size and to examine the effects of casein micelle size on enzymatic curd strength and dry matter curd yield using reduced laboratory-scale cheese production. In this research, 140 bulk tank milk samples were collected at dairy farms. The traits were analyzed using two linear models, including only fixed effects. Smaller micelles were associated with higher κ-casein and lower αs-casein contents. The casein micellar size (in the absence of the αs-casein and κ-casein effects) did not affect the enzymatic curd strength; however, smaller casein micelles combined with higher fat, lactose, casein and κ-casein contents exhibited a favorable effect on the dry matter curd yield. Overall, results of the present study provide new insights into the importance of casein micelle size for optimizing cheese production. [ABSTRACT FROM AUTHOR]

This study characterized the coagulation properties and defined the cutting window (CW; time between storage modulus values of 35 and 70 Pa) using rheometry for milk standardized to 4, 5, or 6% protein and set at 28, 32, or 36°C. Milks were standardized to a protein-to-fat ratio of approximately 1 by blending ultrafiltration retentate, skim milk, and whole milk. The internal curd microstructure for selected curd samples was analyzed with transmission electron microscopy and scanning electron microscopy. Lowering the coagulation temperature caused longer rennet coagulation time and time to reach storage modulus of 35 Pa, translating into a wider CW. It also led to a lower maximum curd-firming rate (MCFR) with lower firmness at 40 min at a given protein level. Increasing protein levels resulted in the opposite effect, although without an effect on rennet coagulation time at a given temperature. On coagulation at 28°C, milk with 5% protein resulted in a similar MCFR (~4 Pa/min) and CW (~8.25 min) compared with milk with 4% protein at 32°C, which reflects more standard conditions, whereas increasing milk to 6% protein resulted in more than doubling of the curd-firming rate (MCFR = 9.20 Pa/min) and a shorter CW (4.60 min). Gels set at 28°C had lower levels of rearrangement of protein network after 40 min compared with those set at 36°C. Protein levels, on the other hand, had no influence on the levels of protein network rearrangement, as indicated by loss tangent values. The internal structure of curd particles, as investigated by both scanning electron microscopy and transmission electron microscopy, appeared to have less cross-linking and smaller casein aggregates when coagulated at 28°C compared with 36°C, whereas varying protein levels did not show a marked effect on aggregate formation. Overall, this study showed a marked interactive effect between coagulation temperature and protein standardization of milk on coagulation properties, which subsequently requires adjustment of the CW during cheesemaking. Lowering of the coagulation temperature greatly altered the curd microstructure, with a tendency for less syneresis during cutting. Further research is required to quantify the changes in syneresis and in fat and protein losses to whey due to changes in the microstructure of curd particles arising from the different coagulation conditions applied to the protein-fortified milk. [ABSTRACT FROM AUTHOR]

Abstract The effects of milk protein genetic polymorphisms on the rennet and acid coagulation properties of milk after protein standardisation were investigated. Skim milk samples were adjusted to a protein concentration of 6.07 ± 0.06% by ultrafiltration (UF) before evaluating rennet coagulation and acid coagulation properties. Only the β-lactoglobulin (β-LG) genotypes influenced the rennet-clotting time before standardisation for the total protein concentration by UF; however, this effect was confounded with the β-LG concentration. After UF-concentration, a similar protein concentration between the samples was achieved in the retentate, then the rennet clotting time and rennet curd firmness at 30 min were significantly influenced by both the κ-casein (κ-CN) and β-LG genotypes. κ-CN genotypes significantly influenced the acid coagulation properties of both skim milk and retentate. Variations in the concentration of milk proteins (mostly α S2 -CN-12P) explained most of the differences in the rennet and acid coagulation properties of milk after protein standardisation by UF. [ABSTRACT FROM AUTHOR]

Fat and protein content of milk measurements from first to fifth lactations of Iranian Holstein cows were analysed using repeatability and several pre-structured repeatability models that varied in additive genetic variance structure and fitted heterogeneous residual co (variance). For this research, a total of 257 197 fat and 218 688 protein records were used. The records were measured on 116 531 cows born between 2010 and 2014. The animals originated from 2355 sires and 91 212 dams. Pre-structured repeatability models with heterogeneous residual co (variance) and the respective genetic variance structure were the best models for genetic analysis of the fat and protein data. The results derived from these models showed that heritability of both fat and protein are decreased from first to fifth lactations. Heritability of fat measured at first, second, third, fourth and fifth locations were between 0.10 and 0.19 and those for protein were between 0.07 and 0.24. Moderate to high phenotypic correlations were estimated between the repeated records of the fat and protein. Values of 0.13 and 0.16 were estimated for heritability of fat and protein using repeatability model. Phenotypic correlations among the repeated records of fat and protein were estimated to be 0.30 and 0.33, respectively when this model was applied. The results showed the genetic variance, heritability and phenotypic correlation of the fat and protein are changed over the lactations but the genetic parameters derived from the repeatability model are homogenous whereas in both models unity genetic correlations are assumed among the repeated records. The results of this study show that the repeatability model is not an appropriate model for genetic analysis of the repeated records of fat and protein in the population investigated and can be improved when pre-structured repeatability model is used. In the present study homogenous genetic covariance was assumed among the fat and protein taken at the different lactations which can be modelled in future studies for more improving the models. In an animal breeding program, selection accuracy can be increased using appropriate genetic model analysis. In the present study, a repeatability model will be developed. Accordingly, efficiency of animal improvement can be increased. [ABSTRACT FROM AUTHOR]

Background. For infants who are partially or exclusively fed infant formula, many options exist with compositional differences between formulas making choices difficult for caregivers and healthcare professionals. The protein in routine infant formulas differs by the source, fraction of cow’s milk protein used, and degree of hydrolysis. All commercially available regulated infant formulas support growth and development, but different stool patterns have been observed based on formula composition. A pooled analysis of seven clinical trials was conducted to examine growth, stool consistency, and stool frequency of infants fed an intact cow’s milk-based formula (CMF) or a partially hydrolyzed whey formula (PHF-W) from a single manufacturer. Methods. Individual subject data from seven infant formula growth studies (3 CMF, 4 PHF-W) were pooled and analyzed. All studies included healthy, full-term, formula-fed infants enrolled at 14 days of age with outcomes assessed over 4 months. Gains in weight and length to 4 months were analyzed using linear regression accounting for clustering within study. Outcomes of caregiver-reported stool consistency and frequency were analyzed using a longitudinal multinomial model. Results. Data from 511 infants were included (197 CMF, 314 PHF-W). There were no differences in weight gain between groups. There was no difference in length gain in girls fed PHF-W while boys fed PHF-W had a significant difference of +0.016 cm/month compared to boys fed CMF. Infants fed PHF-W had a significantly higher probability of soft and lower probability of hard stools as compared to infants fed CMF at each time point (p<0.001). Stool frequency was similar between groups. Conclusions. Infants fed CMF and PHF-W exhibit appropriate growth with comparable gains in weight and length through 4 months. More soft and fewer hard stools are observed in infants fed PHF-W compared to CMF. This difference could help to inform decision-making when choosing an infant formula. [ABSTRACT FROM AUTHOR]

Laboratory exercises focused on protein quantification are frequently conducted in traditional undergraduate biochemistry laboratory curriculum. The laboratory course described here is designed to provide students with experience in measurement of protein content in milk powder by moving reaction boundary titration (MRBT), a new rapid technique for total protein content determination in milk. In addition, this approach is weakly influenced by nonprotein nitrogen reagents such as melamine and urea. The course was done as three weekly laboratory exercises. First, students established a standard curve for milk protein concentration by MRBT method. Then, students investigated the influence of nonprotein nitrogen reagents on MRBT method. Finally, students made a comparison among three different protein quantification methods (MRBT, Biuret, and Kjeldahl method). From the experiments, students grasped the concept and advantages of MRBT and deepened the understanding of protein quantification. This course offer students the opportunity to be exposed to an advanced technique, which may have practical significance to their future study and work in the life science field. © 2018 International Union of Biochemistry and Molecular Biology, 46(6):644–651, 2018. [ABSTRACT FROM AUTHOR]

In this study, cow and buffalo milk with different fat contents were used for the production of kefir drinks with kefir grain or kefir culture, and the protein and tyrosine contents of kefir drinks were determined during 21 days of storage at 4°C. The protein content of samples decreased during storage (P<0.05). Protein contents of kefir samples ranged from 3.44 to 4.80% (P<0.05) at the beginning and from 3.31 to 4.71% at the last day of storage. Tyrosine content of kefir samples increased for the first 14 days of storage, and it decreased at the end of storage except for the kefir produced with cow milk (P<0.05). Tyrosine contents of samples produced with starter culture were higher than those with kefir grains, and the use of cow milk had a significant effect on the tyrosine content of kefir samples (P<0.05). At the end of storage, the highest tyrosine content (15.80 μg/g) was determined in kefir from cow milk with a 0.5% fat content and starter culture, and the lowest (8.04 μg/g) was determined in kefir from buffalo milk with a 3% fat content and kefir grain (P<0.05). [ABSTRACT FROM AUTHOR]

Selection pressure on protein content (PC), and thus milk composition changes have manifested as an increasingly narrow fat - protein ratio (FPR). In addition, higher somatic cell count (SCC) in milk has been observed in recent years, and that is why it is hypothesized that milk composition changes affect cow's immune response resulting in higher SCC. 2,459,250 test day (TD) records of 127,499 Slovenian Simmental (SIM) cows from years 2004 to 2017 were used for this study. For the estimation of (co)variance components two multiple trait animal TD models were used (M1, M2). M1 included SCC and FPR while M2 included SCC, fat content (FC) and PC. For comparisson of results parameters from the routine single-trait national genetic evaluation were used. Heritability estimates (h²) for SCC, FC and PC from M2 (0.34, 0.29, 0.38 respectively) were very similar to those form national evaluation; h² for FPR was lower than for the other traits (0.22). Both, estimated genetic correlation (rg=-0.1) and estimated phenotypic correlation (rp=-0.007) among SCC and FPR in M1 were negative and low. rp in M2 were positive, but low for all three trait pairs (0.062-0.076) and rg for SCC-PC was similar (0.069). Conversely, FC-PC rg (0.502) was positive and moderate whereas SCC-FC rg (-0.046) was negative and low. Results confirm the hypothesis by suggesting the possibillity of unpredicted and unwanted long-term cumulative effect of seemingly irrelevantly small genetic changes of individual trait. [ABSTRACT FROM AUTHOR]

In present study, 198, 169, 213 and 128 proteins were identified and quantified in human, cow, goat and yak milk serum respectively by using proteomics techniques. Large variations were observed between human and ruminant milk proteins. Human milk contained higher concentration of mucosal immune response, complement proteins and regulators. The concentration of bactericidal proteins were relatively higher in ruminants milk. Human milk exclusively expressed proteins important for delivery or utilization of nutrients. Peptidase inhibitors prevent the bioactive proteins/peptides in human milk from gastral-intestinal digestion. Protein composition among ruminants milk was similar but with variations. Goat milk contained high level of complement proteins but low level of corresponding regulators. In addition, the acute phase proteins were significantly higher in goat milk. Of note, osteopontin in yak milk was enriched, which could offer an alternative source for producing osteopontin and revealed possible nutritional value of yak milk. [ABSTRACT FROM AUTHOR]

The aim of this work was to investigate how the heat-induced gelation of micellar casein (MC) suspensions (6% w/w MC) is affected by the addition of three globular proteins (GP) (whey proteins (WP), pea proteins (PP) and soy proteins (SP); from 0 to 6% w/w) at pH ≤ 6.0. Storage moduli (G′) were measured as a function of temperature from 20 °C to 90 °C. Heat-induced gelation was characterised by a sharp increase in G′ at a critical temperature (T c ). The suspensions were then held at 90 °C for 1h to determine the stiffness of the gels. Regardless of the pH, T c of MC suspensions increased with the addition of GP. Interestingly, this increase depended on the type of GP and was stronger in the order SP > PP > WP. This effect was mainly explained by differences in calcium binding efficiency between the different GP (SP > PP >> WP) and/or the mineral composition of the ingredients. Native GP influence gelation of MC by binding calcium, thus reducing the amount available for MC to bridge, leading to an increase in T c . T c of the suspensions decreased with decreasing pH due to both decrease in the net charge density of MC and release of Ca 2+ that in turn favoured heat-induced gelation of MC. Gel stiffness was not influenced much by PP or SP addition. However, it increased significantly in the presence of WP, due to co-aggregation of denatured WP with MC above 70 °C, which reinforced the MC network. [ABSTRACT FROM AUTHOR]

With well-known nutritional properties, casein contributes to about 80% of protein content in milk and has been classified as highly intrinsically disordered protein (IDP). In this paper, the sulfate dodecyl sodium (SDS)-induced conformational changes of bovine casein were studied by multi-techniques. Isothermal titration calorimetry (ITC) and differential scanning calorimetry (DSC) were used to obtain the stoichiometry of conformational changes and the thermal stability of the formed complexes. Spectral results indicated that casein presented a higher helical content but loss of tertiary structure above critical micelle concentration of SDS, namely, the so-called molten globule like state. The thermal self-association of casein could be prevented by SDS according to far-UV CD even at 70 °C. The 1 H NMR spectrum of casein showed that the resonance around 1.0 ppm, the region of α-hydrogen, shifted to the higher field, and the aromatic region around 5.5–8.0 ppm shifted to the lower field, while the NOESY spectra of casein exhibited few chemical shifts with binding of SDS. Combining the results of dynamic light scattering (DLS), scanning electron microscope (SEM) and small angle x-ray scattering (SAXS), one obtains that casein micelles presented an elliptical shape of ∼800 nm in diameter and upon binding with SDS, the casein micelles disassociated into more compact globular particles of 10 nm in diameter with a core-shell structure composed by SDS molecules and casein proteins. The present work, not only provides molecular insights into the mechanism of SDS-induced stability of a model IDP, casein, but also helps understand the role of surfactants on the structure–function relationship of bovine casein in the food industry. [ABSTRACT FROM AUTHOR]

Abstract: The study evaluated the impact of High, Moderate and Low grazing intensities throughout the grazing season, within a rotational stocking system, on the performance of high‐yielding dairy cows receiving a high level of concentrates. Sixty‐three Holstein‐Friesian dairy cows, 21 at each grazing intensity, were rotationally grazed. Average paddock size, post‐grazing sward heights and seasonal grazing stocking rates within the High, Moderate and Low grazing intensities were 0.143, 0.167 and 0.200 hectares, 5.2, 6.1 and 6.8 cm and 7.8, 6.7 and 5.6 cows ha−1 respectively. Grazing intensity had no effect on milk fat and protein content, end‐of‐study body condition score or end‐of‐study live weight although the latter tended towards significance (p = .057). Average daily milk yield per cow was higher within the Low grazing intensity (33.2 kg day−1) than High grazing intensity (30.5 kg day−1), and average daily fat‐plus‐protein yield was higher for Low and Moderate than High. Milk output per hectare was higher for the High grazing intensity than Low grazing intensity (33,544 and 26,215 kg ha−1 respectively). Grazing intensity had no effect on grazing bite number, blood metabolites or concentrations of milk fatty acids or on sward morphological components, although dead matter increased with time across all grazing intensities. Herbage utilization efficiency (above 1,600 kg DM ha−1) was 52%, 74% and 87% for Low, Moderate and High respectively. It is concluded that high‐producing dairy cows can graze at high levels of utilization when they are receiving high rates of concentrates. Although cow performance will be reduced, milk yield per ha will increase. [ABSTRACT FROM AUTHOR]

To gain knowledge on the molecular basis of diversity of several clans of Saudi camel (Camelus dromedarius) characterization of these animals was conducted at both genetic and protein levels. To this end, blood and milk samples were collected from several camel breeds at different Saudi Arabia locations (northern Jeddah, Riyadh, and Alwagh governorates). Genomic DNA was extracted from blood of four Saudi camel breeds (Majahem, Safra, Wadha, and Hamara), and DNA fragments of the casein and α-lactalbumin genes were amplified. The retrieved DNA sequences were analyzed for genetic variability. The inter-simple sequence repeat technique was used for confirming the relationships among the analyzed camel breeds, and the PCR-RFLP with two restriction enzymes was utilized for exploring their molecular variations. The number of haplotypes, gene diversity, nucleotide diversity, average number of nucleotide differences, and sequence conservation were calculated for all the analyzed DNA sequences. These analyses revealed the presence of several single nucleotide polymorphisms in the analyzed DNA sequences. A group of neighbor joining trees was built for inferring the evolutionary variations among the studied animals. Protein profiling of milk from different camel clans was also conducted, and differences between and within the Saudi camel clans were easily found based on the isoelectric focusing (IEF) profiles using ampholytes with different IEF range. This study revealed that analyzed camel breeds show low levels of genetic differences. This may be a reflection of the evolutionary history of C. dromedarius that was domesticated based on a highly homogeneous ancestor ecotype. [ABSTRACT FROM AUTHOR]

Milk protein concentrate (MPC) powders are widely used as ingredients for food product formulations due to their nutritional profile and sensory attributes. Processing parameters, storage conditions, and composition influences the flow properties of MPC powders. This study investigated the bulk and shear flow properties of 70.3, 81.5, and 88.1% (wt/wt, protein content) MPC after storage for 12 wk at 25 and 40°C. Additionally, the morphological and functional changes of the MPC powders were investigated and correlated with flowability. After 12 wk of storage at 25°C, the basic flow energy values significantly increased from 510 to 930 mJ as the protein content increased from 70 to 90% (wt/wt). Flow rate index was significantly higher for samples with high protein content. Dynamic flow tests indicated that MPC powders with high protein content displayed higher permeability. Shear tests confirmed that the samples stored at 25°C were more flowable than samples stored at 40°C. Likewise, the higher-protein content samples showed poor shear flow behavior. The results indicated that MPC powders stored at 25°C had less cohesiveness and better flow characteristics than MPC powders stored at 40°C. Overall, the MPC powders had markedly different flow properties due to their difference in composition and morphology. This study delivers insights on the particle morphology and flow behavior of MPC powders. [ABSTRACT FROM AUTHOR]

Abstract: Aim: The objective was to obtain lactic acid bacteria (LAB) capable of hydrolysing immunoreactive proteins in milk, to optimize the hydrolysis, to determine the proteolysis kinetics and to test the safety of the best hydrolytic strain. Methods and Results: Brazilian cheese was used as source of LAB capable of hydrolysing main milk allergens. Proteolytic isolates were submitted to RAPD‐PCR for the characterization of clonal diversity. Optimized hydrolysis was strain and protein fraction dependent. 16S rDNA sequencing identified three proteolytic strains: Enterococcus faecalis VB43, that hydrolysed αS1‐, αS2‐ and β‐caseins, α‐lactalbumin and β‐lactoglobulin (partial hydrolysis), and Pediococcus acidilactici VB90 and Weissella viridescens VB111, that caused partial hydrolysis of αS1‐ and αS2‐caseins. Enterococcus faecalis VB43 tested negative for virulence genes asa1, agg, efaA, hyl, esp, cylLL and cylLS but positive for genes ace and gelE. Ethylenediamine tetra‐acetic acid inhibited the proteolysis, indicating that the main proteases of E. faecalis VB43 are metalloproteases. Conclusion: Brazilian artisanal cheese is a good source of LAB capable of hydrolysing allergenic proteins in milk. One isolate (E. faecalis VB43) presented outstanding activity against these proteins and lacked most of the tested virulence genes. Significance and Impact of the Study: Enterococcus faecalis VB43 presents good potential for the manufacture of hypoallergenic dairy products. [ABSTRACT FROM AUTHOR]

The aim of this work was to study the possible heterogeneity of variance for productive traits in the small Rendena cattle population. The herds were divided into two productive levels (medium and high) based on average milk yield recorded in each farm. A total of 171,104 test-day records of milk, fat and protein yields belonging to 10,430 cows were used to estimate genetic parameters among groups in separated analysis that accounted for primiparous cows only or for up to the third lactation animals (whole dataset). The (co)variance components were greater in high than in medium productive levels for both milk, fat and protein yields, both in the primiparous dataset and in the whole dataset. Heritability for all yields traits in the medium productive level was lower (0.160, 0.134 and 0.137, resp.) than in the high productive level (0.292, 0.230 and 0.234) and on average greater when primiparous cows were analysed alone (from 0.025 to 0.045 in medium and high productive group, resp.). However, the genetic correlations between productive groups resulted greater than 0.965 for all productive traits and in both datasets analysed. The rank correlation between EBVs of bulls that had daughters in both groups was 0.99, but a significant deviation from the theoretical frequency expected in medium and high productive groups was observed in the number of top cows. This may be related to the heterogeneity of variance. This study suggests the need for a correction method for the heterogeneous variance in the small cattle breed used as a case study, particularly in the selection of best cows that are more susceptible to biases in EBVs. [ABSTRACT FROM AUTHOR]

Milk is an extremely complex food, capable of providing essential nutrients as well as being an important source of energy, and high-quality proteins and fats. Due to advances in technology, and to meet the increasing demand, production costs have increased, turning milk into a target of adulterations. Routine methods usually applied to certify the quality of the milk are restricted to microbiological tests, and assays that attest the nutritional composition within the expected values. However, potentially harmful byproducts generated by adulterating substances in general are not detected through these methodologies. In this contribution, we simulated the adulteration of freshly produced milk samples with four adulterants whose use already had reported for extended shelf life: formaldehyde, hydrogen peroxide, sodium hydroxide, and sodium hypochlorite. These samples were submitted to direct-infusion high-resolution mass spectrometry analysis and multivariate statistical analysis. This approach allows the characterization of a series of molecules modified by the adulterants, what demonstrates how these species affect the nutritious characteristics of this product. [ABSTRACT FROM AUTHOR]

Isothiocyanates (ITC) play an important role in health promotion and cancer prevention due to their anti-bacterial, anti-inflammatory, and anti-cancerogenic properties. However, ITC are highly reactive so that a reaction with further food components is very likely. For example, a reaction of ITC with nucleophilic amino acid side chains of proteins such as cysteine and lysine can occur, reducing the bioavailability of indispensable amino acids and protein functions may be altered. Therefore, it is of great interest to investigate the fate of ITC in the food matrix. Accordingly, the aim of the present study was to investigate the interaction of milk proteins and the ITC benzyl isothiocyanate (BITC) and allyl isothiocyanate (AITC) forming dithiocarbamates and thioureas in milk and curd. After incubating milk and curd with pure ITC or ITC-containing garden cress ( Lepidium sativum L.), proteins were isolated, digested, and analyzed via LC-ESI-MS/MS as amino acid derivatives (“conjugates”). Protein conjugates of AITC and BITC were detected in all samples investigated. Further, the acidic pH value in curd favored the formation of dithiocarbamates over the formation of thioureas. Slightly acidic or neutral conditions like in fresh milk favored the formation of thioureas. The investigations also indicated that AITC shows a higher reactivity and dithiocarbamates are formed preferably, whereas incubation with BITC lead to less protein conjugates and the ratio of thioureas and dithiocarbamates was more balanced. In addition, amino acid modifications were often analyzed with indirect methods like measuring the decline of the amino acid residues. In this study, the modified amino acids were analyzed directly leading to more reliable results concerning the amount of modification. [ABSTRACT FROM AUTHOR]

An incomplete milking in early lactation could help limit negative energy balance in dairy cattle, but its potential effects on culling hazard and on milk production and composition throughout the entire lactation are unknown. The objective of this study was to evaluate the effect of an incomplete milking during the first 5 d in milk on culling hazard, milk weight, milk fat and protein concentrations, and energy-corrected milk (ECM) yield during the whole lactation. A randomized controlled trial was conducted in 13 dairy farms near St-Hyacinthe, Quebec, Canada. Approximately 1 mo before expected calving, Holstein multiparous cows calving between December 2013 and March 2015 (n = 846 cow lactations) were randomly assigned to a control or a treatment group. Cows in the control group were milked conventionally, whereas cows in the treatment group were submitted to an incomplete milking protocol (maximum of 10, 12, and 14 L/d of milk was collected on days in milk 1–3, 4, and 5, respectively). All farms were registered on Dairy Herd Improvement Association, which was used to obtain records on culling, monthly milk yield, and milk fat and protein concentrations. In addition, daily milk yield records were available for 6 farms. A Cox proportional hazards model with a herd frailty term was fitted to the data to compare culling hazard among treatment groups. Regarding milk production and composition, 4 linear mixed models with herd as a fixed effect, cow as a random effect, and using an autoregressive covariance structure were used to study the effect of the incomplete milking on (1) milk weight, (2) milk fat concentration, (3) milk protein concentration, and (4) ECM yield. Culling hazard did not differ among treatment groups (hazard ratio = 1.0; 95% CI = 0.82, 1.3). We observed no differences in milk weight, milk fat, or protein concentration among treatment groups between weeks in milk (WIM) 2 and 44 (the studied period). We noted a difference in ECM between treatment groups for WIM 38, with incompletely milked cows producing less milk than conventionally milked cows (−2.7 kg/d; 95% CI = −0.02, −5.2 kg/d), but no differences were found for any of the other WIM. These results suggest that this strategy for controlling the negative energy balance has negligible effect on cow productivity. [ABSTRACT FROM AUTHOR]

The aim of the study was to determine differences in the status of selected bioactive whey proteins and lipophilic vitamins in milk obtained from certified organic farms as compared to conventional farms (using traditional and intensive production systems). Significant relationships were noted with regard to production system and individual bioactive milk compounds, that is β‐lactoglobulin, lactoferrin, lysozyme, vitamins A, D3 and E, and β‐carotene (P = 0.001) and bovine serum albumin (BSA) (P = 0.016). Milk obtained from extensive farms, especially certified organic ones, was a valuable source of certain antioxidant compounds: β‐lactoglobulin (3.32 g/L), lactoferrin (123.8 mg/L), vitamin E (2.044 mg/L) and β‐carotene (0.257 mg/L) in the case of organic farms. [ABSTRACT FROM AUTHOR]

Many infants and young children are fed nutritional milk formulas. Although products are commonly based on cow milk, goat milk provides an alternative. We directly compared digestion of cow and goat milk proteins, varying pH, enzyme concentrations and incubation times to simulate infant and young child gastric conditions. Protein digestion and peptide formation were evaluated using electrophoresis and chromatography. Digestion of higher molecular weight whey proteins increased with decreased pH and higher enzyme concentrations of young child gastric digestion conditions compared to infant conditions. β-lactoglobulin was poorly digested under all gastric digestion conditions. Caseins reacted to pH changes differently compared to whey proteins, with less digestion of casein at pH 3.0 than at pH 5.0. Caseins from goat milk tended to be more efficiently digested compared to caseins from cow milk and peptide profiles from goat milk were distinct from cow milk. [ABSTRACT FROM AUTHOR]

The purpose of this study was to determine milk quality status of dairy farms in Northern Cyprus. For this purpose, total bacteria and coliform counts in milk samples taken from all 138 dairy farms were counted, and samples were evaluated in terms of dry matter, fat, total protein, casein, lactose, free fatty acids, fat-free dry matter, acidity-SH, density, freezing point, citric acid and antibiotic residues, once a month during a year. It was determined that annual median values of 71% of the dairy farms, and the total bacteria count (TBC) median value of 47% of the samples was 100.000 cfu/ml; and that the annual median value was 227.738 cfu/ml. Coliform count was >100 cfu/ml in 71.5% of the samples. Antibiotic residues were detected in 2.6% of the samples. Milk composition analysis showed that dry matter, fat, total protein, casein, lactose, free fatty acids, fat-free dry matter, acidity-SH, density, freezing point, citric acid rates were 12.03%; 3.30%; 3.49%; 2.62%; 4.56%; 1.13%; 8.75%; 6.56 SH; 1.031,50 g; -0.542°H and 0.131%, respectively. In conclusion, results of the study showed that 1) annual average of TBC was high, 2) Coliform count was high in every season (especially summer), 3) Milk composition had seasonal changes. [ABSTRACT FROM AUTHOR]

Non dairy milk alternative represents the milk substitute for people suffering from milk intolerance and allergy. The present study was thus carried out to standardize the process for development of plant based milk alternative using soymilk and almond milk. Formulations for manufacture of soymilk and almond milk were optimized on the basis of their sensory as well as nutritional properties. Optimized milks were thereafter blended for the preparation of different non dairy milk alternatives in different ratios as T01 (soymilk), T02 (almond milk), T1 (60% soymilk + 40% almond milk), T2 (50% soymilk + 50% almond milk), T3 (40% soymilk + 60% almond milk) while cow milk (T0) served as control. The soymilk, almond milk and the blends of both were analysed for their proximate as well as sensory properties. Among the plant based milks, soymilk displayed higher moisture, pH and protein content while the values of total solids, titratable acidity, ash, fat, iron and calcium were higher for almond milk. Sensory score revealed that soy-almond milk blend prepared with 60% almond milk and 40% soymilk was recorded highest of all the milks analyzed. The selected milk blend (T3) though had lower sensory score than control but rated quite good in terms of acceptability. With regards to nutrient profile of milk blend in comparison to control, the results indicated that concentration of all the nutrients were higher in milk blend (T3) except for Ca & protein which were recorded higher in control. Therefore, based on nutrient and sensory profile, it can be implied that soy almond milk blend suits well as a candidate for use as non dairy milk alternative [ABSTRACT FROM AUTHOR]

The studies on physico-chemical properties of sweet corn milk, two type milk produced from sweet corn i.e. from un-boil corn i.e. corn milk -1 and sweet corn milk from boil corn i.e. corn milk -2 recorded the mean corrected pH meter reading value at 6.12 and 6.08 with the acidity at 0.20 and 0.19. The mean viscosity of sweet corn milk as 1.32 and 1.55 the range between 0.28 to 0.35 in corn milk -1 and in corn milk -2 0.50 to 0.58, respectively. The moisture content in sweet corn milk 1 & 2 mean value was 90.07 and 90.38 with respect to 1.08 and 1.17 fat content observed in corn milk. The protein content was registered 1.93 and 1.25 in corn milk 1&2 respectively lower protein content in sweet corn milk as compared with natural milk. The ash content ranged between 0.55 to 0.62 in corn milk -1 and in corn milk -2 ranges was 0.50 to 0.60, the mean value of ash content in corn milk 1&2 as 0.55 and 0.58 respectively. The total sugar ranged between 6.25 to 6.35 and 5.70 to 5.80, the mean value at 6.30 and 5.75 in corn milk 1&2 respectively. The total solids content in corn milk 1&2 registered the mean value at 9.93 and 9.62 in corn milk. Registered the colloidal stability of corn milk 1&2 measure the colloidal stability in cm with the time interval of 0, 3, 6, 9 and 12 hr, in corn milk -1 C.S was 10.00, 9.00, 8.71, 5.20 and 5.00. And in corn milk -2, C.S was 10.00, 9.50, 9.10, 8.87 and 7.50 at room temperature. And colloidal stability of corn milk 1&2 at refrigerator condition was 10.00, 9.50, 9.00, 8.67, and 7.50 and 10.00, 9.77, 9.60, 9.50 and 9.10 respectively. The heat stability of corn milk -1 was 3 min and 6 min at 600 c respectively and at 1000 c was 2 min and 3 min, respectively. [ABSTRACT FROM AUTHOR]

Abstract: Beta‐lactoglobulin (β‐Lg) was fractionated from whey protein isolate after precipitation of α‐lactalbumin, bovine serum albumin, and immunoglobulins on pilot plant scale. The overall β‐Lg concentration in the isolate was greater 98% and the average yield amounted to 70%. To improve interfacial properties, partial hydrolysis of β‐Lg isolate was performed by trypsin, pepsin or alcalase under pH‐stat conditions. Foaming of the β‐Lg isolate and hydrolysate solutions with different incubation times was carried out. The studies showed that especially a limited peptic hydrolysis of β‐Lg isolate led to both, increased overrun and superior foam stability, while foam drainage decreased by more than 50% in relation to foams produced by trypsin and alcalase treated hydrolysates. The superior foaming properties of peptic treated β‐Lg may be due to the presence of large amounts of native, nonhydrolysable protein molecules, and surface‐active peptides from a small amount of denatured protein molecules in the proteolysate. Practical applications: Protein foams are an integral component of many foods. Beta‐lactoglobulin (β‐Lg) is the major whey protein of cow milk and determines the technofunctional properties of products like whey protein concentrates and isolates, which are available in large quantities on industrial scale. Therefore, it is useful to develop convenient processes of β‐Lg isolation and modification of the isolate technofunctional properties. Costly technologies, like membrane filtration or ion‐exchange chromatography processes are not needed to perform the convenient process developed. The advantage of peptic hydrolysis of β‐Lg is its susceptibility in native state. Therefore, only denatured molecules are hydrolyzed leading to synergistic properties of peptides with strong surface activity and proteins with distinct foam stabilizing characteristics. [ABSTRACT FROM AUTHOR]

Automated milking systems (AMS) have become popular on dairy farms. Due to a different test-day recording scheme the variation of test-day observations differ from AMS differ from those of conventional milking system (CMS). An approach is presented for upgrading the genetic evaluation model for production traits milk, protein and fat yield by including residual covariance matrices for AMS and CMS test-day observations. Residual variances were found to be 16-37% smaller for milk and protein yields and 42-47% larger for fat yield when recorded under AMS herds compared to CMS herds. Daily heritability was higher for milk and protein yield and lower for fat yield when traits were recorded under AMS compared to recording under CMS. No difference was found between AMS and CMS in 305-day heritability for milk and protein yield except for second lactation milk yield. 305-day heritability for fat was lower for all lactations under AMS. [ABSTRACT FROM AUTHOR]

The goat milk is a proven healthy product with valuable protein content. Unlike cow milk that can cause allergies and indigestion, goat milk has a higher digestibility and lower allergenic properties. Therefore, due to nutritional and health benefits, the demand for goat milk and goat milk products has increased in recent years. The purpose of the study is to characterize the protein profiles of different probiotic goat milk products. The products are obtained by selecting and including additional strains to the classic starter and variation and the technological parameters – temperature mode and storage duration. A series of biochemical tests were performed on the protein spectrum of the test specimens. It was found that the protein profiles of the three probiotic products did not show significant differences. The storage temperatures and period are more important to the change in the status of protein substances in the test groups studied. [ABSTRACT FROM AUTHOR]

Coconut cake, a by-product from milk and oil extractions, contains a high amount of protein. Protein extraction from coconut milk cake and coconut oil cake was investigated. The supernatant and precipitate protein powders from both coconut milk and oil cakes were compared based on their physicochemical and functional properties. Glutelin was the predominant protein fraction in both coconut cakes. Protein powders from milk cake presented higher water and oil absorption capacities than those from oil cake. Both protein powders from oil cake exhibited better foaming capacity and a better emulsifying activity index than those from milk cake. Coconut proteins were mostly solubilized in strong acidic and alkaline solutions. Minimum solubility was observed at pH 4, confirming the isoelectric point of coconut protein. Therefore, the coconut residues after extractions might be a potential alternative renewable plant protein source to use as a food ingredient to enhance food nutrition and quality. [ABSTRACT FROM AUTHOR]

This study aimed to use ultrasound spectroscopy for the determination of the physical-chemical characteristics of buffalo milk and compare it to theinfrared method. Levels of fat, protein, lactose and non-fat solids (NFS) were determined in milk samples of 22 buffaloes (n = 383) with initial milk production of 6.97 ± 1.55 litres. The respective average results for the fat, protein, lactose and NFS of the individual samples were 6.31%, 3.81%, 4.99% and 9.75% for the infrared method-PO ANA 009 and 7.16%, 2.5%, 6.28% and 9.41% using ultrasound spectroscopy. There were significant differences (P<0.0001) in the levels of all of the components analysed between the two methods studied. Results obtained in the analyses using the ultrasonic milk analyser (Ekomilk Total®) were different from those obtained by the infrared method-PO ANA 009 (ESALQ), but they showed a high positive correlation for fat (r =0.84108, P<0.0001), moderate correlation for NFS(r= 0.71284 P = 0.0022), low correlation for lactose (r= 0.32197; P<0.0001) and the absence of correlation for protein(r= -0.00284, P<0.0001). Therefore, ultrasound spectroscopy can be used forthe determination of fat. For the other constituents of buffalo milk, in order to use the ultrasonic analyser, it is suggested that further studies should be conducted for technical and methodological adjustments. [ABSTRACT FROM AUTHOR]

It was estimated the conversion of feed into milk, content of urea, fat, protein, somatic cells in the milk of cows of different breeds in different seasons and months of the year. It was established that the peculiarities of the organization of feeding process significantly influence the productive indicators. Thus, in the conditions of a modern milk complex for 1500 cows with an unattached system of keeping in boxes and feeding with the use of mixed rations, the average value of feed conversion (the measures of digestibility of the feed when it "converted" into dairy products) is 1.38 kg of milk per kilogram of dry matter of feed, and the ratio of fat to protein is 1.10, which is lower than the existing standards. It was established that changes in the conditions by months of the year significantly influenced practically all analyzed qualitative characteristics of milk. And this fact entails the corresponding monthly fluctuations of indicators of safety of products, emissions of by-products of metabolism, and, consequently, fluctuations of dairy cattle breeding impact on the environment and ecology. It was found that milk yield positively and significantly (P≥0.999) correlated with the consumption of feed dry matter (r = 0.454) and feed conversion rate (r = 0.547). At the same time, the milk yield is negatively related to the fat content (r = –0.211) and the protein content (r = –0.192) in milk. The level of urea in milk positively correlates with the content of protein in milk (r = 0.130; P≥0.99). The influence of the factor "breed" on the following important economic-useful traits such as daily milk yield (η2 = 0.131) and feed conversion rate (η2 = 0.130) are proved. [ABSTRACT FROM AUTHOR]