Search results for: Fermented milk

Authors: Bahareh Hajirostamloo

Abstract:

Recent research has shown that milk proteins can yield bioactive peptides with opioid, mineral binding, cytomodulatory, antihypertensive, immunostimulating, antimicrobial and antioxidative activity in the human body. Bioactive peptides are encrypted in milk proteins and are only released by enzymatic hydrolysis in vivo during gastrointestinal digestion, food processing or by microbial enzymes in fermented products. At present significant research is being undertaken on the health effects of bioactive peptides. A variety of naturally formed bioactive peptides have been found in fermented dairy products, such as yoghurt, sour milk and cheese. In particular, antihypertensive peptides have been identified in fermented milks, whey and ripened cheese. Some of these peptides have been commercialized in the form of fermented milks. Bioactive peptides have the potential to be used in the formulation of health-enhancing nutraceuticals, and as potent drugs with well defined pharmacological effects.

Keywords: Milk protein, Bioactive peptides, Health effects, Dairy product.

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Authors: Nurliyani, Eni Harmayani, Marsetyawan HNE Soesatyo

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Goat milk has an hypoallergenic effects, and allergic diseases related to abnormal of intestinal flora. Probiotic microorganisms do exert an activity on the immune system in the skin of the individual.The purpose of this study are to determine the number of leukocyte and lymphocyte proliferation in rat supplemented with fermented goat milk (acidophilus milk and kefir) and sensitized with dinitrochlorobenzene (DNCB). Female Wistar rats 6-8 weeks olds were divided into 3 treatment groups. The first group supplemented goat milk kefir, second group acidophilus goat milk, and third group as control. During 28-day experiment, on day 15 rat sensitized with allergen DNCB on the dorsal of the body, and on day 24 was challenged with DNCB on the ear. Sampling of blood and tissue of intestinal Peyer'patch (PP) were performed on day 14 (before DNCB sensitized) and on day 28 (after DNCB sensitized). The results showed the number of neutrophils in rats supplemented with acidophilus milk was higher (P<0.05) in after DNCB sensitized than before, but the lymphocyte count was lower. The number of monocytes, eosinophils, and basophils before and after DNCB sensitized have the same average for all treatments of milk fermented and control. Fermented goat milk (kefir and acidophilus milk) did not affect on rat PP lymphocyte proliferation culture supernatant, whereas the rat that had been DNCB sensitized showed higher in proliferative response to PHA mitogen (P <0.05) than before sensitized. In conclusion, supplementation of acidophilus goat milk with a dose of 2.0 ml / head / day on DNCB sensitized rat, can increase the number of neutrophils that play a role in innate immunity, however it was not able to increase lymphocyte proliferation that related to adaptive immunity.

Keywords: Leukocytes, Lymphocyte proliferation, Kefir, Acidophilus milk, Dinitrochlorobenzene

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Authors: Suttipong Phosuksirikul, Rawichar Chaipojjana, Arunsri Leejeerajumnean

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The aim of research was to define the relations between volatile compounds, some parameters (pH, titratable acidity (TA), total soluble solid (TSS), lactic acid bacteria count) and consumer preference of commercial fermented milks. These relations tend to be used for controlling and developing new fermented milk product. Three leading commercial brands of fermented milks in Thailand were evaluated by consumers (n=71) using hedonic scale for four attributes (sweetness, sourness, flavour, and overall liking), volatile compounds using headspace-solid phase microextraction (HS-SPME) GC-MS, pH, TA, TSS and LAB count. Then the relations were analyzed by principal component analysis (PCA). The PCA data showed that all of four attributes liking scores were related to each other. They were also related to TA, TSS and volatile compounds. The related volatile compounds were mainly on fermented produced compounds including acetic acid, furanmethanol, furfural, octanoic acid and the volatiles known as artificial fruit flavour (beta pinene, limonene, vanillin, and ethyl vanillin). These compounds were provided the information about flavour addition in commercial fermented milk in Thailand.

Keywords: Fermented milk, volatile compounds, preference, PCA.

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Authors: Y. Suranindyah, A. Astuti

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Twelve lactating Etawah Crossedbred goats were used in this study. Goat feed consisted of Cally andra callothyrsus, Pennisetum purpureum, wheat bran and dried fermented cassava peel. The cassava peels were fermented with a traditional culture called “ragi tape" (mixed culture of Saccharomyces cerevisae, Aspergillus sp, Candida, Hasnula and Acetobacter). The goats were divided into 2 groups (Control and Treated) of six does. The experimental diet of the Control group consisted of 70% of roughage (fresh Callyandra callothyrsus and Pennisetum purpureum 60:40) and 30% of wheat bran on dry matter (DM) base. In the Treated group 30% of wheat bran was replaced with dried fermented cassava peels. Data were statistically analyzed using analysis of variance followed SPSS program. The concentration of HCN in fermented cassava peel decreased to non toxic level. Nutrient composition of dried fermented cassava peel consisted of 85.75% dry matter; 5.80% crude protein and 82.51% total digestible nutrien (TDN). Substitution of 30% of wheat bran with dried fermented cassava peel in the diet had no effect on dry matter and organic matter intake but significantly (P< 0.05) decreased crude protein and TDN consumption as well as milk yields and milk composition. The study recommended to reduced the level of substitution to less than 30% of concentrates in the diet in order to avoid low nutrient intake and milk production of goats.

Keywords: Fermented Cassava Peel, Milk Production, Composition, Etawah Crossedbred Goat.

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Authors: R. C. Barbuti, M. N. Oliveira, N. P. Perina, C. Haro, P. Bosch, C. S. Bogsan, J. N. Eisig, T. Navarro-Rodriguez

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The management of Helicobacter pylori (H. pylori) eradication is still a matter of discussion, full effectiveness is rarely achieved, and it has many adverse effects. The use of probiotics may be associated with better eradication rates and possibly prevention of adverse events due to antibiotic therapy. The present clinical study was undertaken to evaluate the efficacy of a specially designed fermented milk product, containing Bifidobacterium lactis B420, on the eradication of H. pylori infection in a prospective, randomized, double-blind, controlled study in humans. Four test fermented milks (FM) were specially designed in which counts of viable cells in all products were 10^10 Log CFU. 100 mL-1 for Bifidobacterium lactis - Bifidobacterium species 420. 190 subjects infected with H. pylori, with previous diagnosis of functional dyspepsia according to Rome III criteria entered the study. Bifidobacterium lactis B420, administered twice a day for 90 days was not able to eradicate H. pylori in Brazilian patients with functional dyspepsia.

Keywords: Antibacterial Therapy, Bifidobacteria Fermented milk, Helicobacter pylori, probiotics.

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Authors: Jelena Zagorska, Inga Ciprovica

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The freezing point of milk is in important indicator of the milk quality. The freezing point of milk is determined primarily to prove milk adulteration with water and to determine the amount of water in it. Chemical composition and properties of milk, thermal treatment and presence of any substance can influence freezing point of product. There are different substances, which can be added to milk with main purpose to prolong shelf-life of raw milk. There are detergent, preservatives, formaldehyde, hydrogen peroxide, antibiotics, sodium carbonate, and hydrogen peroxide. Therefore the aim of the present study was to determine freezing point of milk, skimmed milk, pasteurized milk and milk with different substances (formaldehyde, antibiotics, sodium carbonate, hydrogen peroxide, disinfectant, and detergent) in different concentrations. The thermal treatment and different undesirable substances presence in milk have significant influence on freezing point of it.

Keywords: Antibiotics, freezing point, milk, pH, thermal treatment.

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Authors: Mofleh S. Awawdeh

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Ten lactating multiparous Holstein cows were used in a cross-over design with two dietary treatments and 28-d periods (with 14 d as an adaptation) to study the effect of restaurant fat on milk production and composition. Each cow was offered 14.7 kg DM /d of the basal concentrate diet based on barley and corn (crude protein = 17.7%, neutral detergent fiber = 23.5%, and acid detergent fiber = 5.8% of dry matter) with free access to alfalfa. Dietary treatments were arranged as supplying each cow with 0 (CONTROL) or 150 g/day (RF) of restaurant fat. Supplemental RF did not significantly (P > 0.25) affect milk yield, composition, and composition yields, except for milk fat contents. Milk fat contents were depressed (P < 0.05) with supplemental RF. Our results indicate that RF could depress milk fat without affecting milk yield and that the depression in milk fat in response to RF precedes the depression in milk yield.

Keywords: Dairy Cows, Restaurant Fat, Lipids.

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Authors: Jagdeep Singh, Prem Singh

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Milk is considered as an essential and complete food. The present study was conducted at Milk Plant Mohali especially in reference to the procurement section where the cash inflow was maximum, with the objective to achieve higher productivity and reduce wastage of milk. In milk plant it was observed that during the month of Jan-2014 to March-2014 the average procurement of milk was Rs. 4, 19, 361 liter per month and cost of procurement of milk is Rs 35/- per liter. The total cost of procurement thereby equal to Rs. 1crore 46 lakh per month, but there was mismatch in procurementproduction of milk, which leads to an average loss of Rs. 12, 94, 405 per month. To solve the procurement-production problem Quality Control Tools like brainstorming, Flow Chart, Cause effect diagram and Pareto analysis are applied wherever applicable. With the successful implementation of Quality Control tools an average saving of Rs. 4, 59, 445 per month is done.

Keywords: Milk, Procurement-demand, quality control tools.

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Authors: Bahareh Hajirostamloo

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Cow milk, is a product of the mammary gland and soymilk is a beverage made from soybeans; it is the liquid that remains after soybeans are soaked. In this research effort, we compared nutritional parameters of this two kind milk such as total fat, fiber, protein, minerals (Ca, Fe and P), fatty acids, carbohydrate, lactose, water, total solids, ash, pH, acidity and calories content in one cup (245 g). Results showed soymilk contains 4.67 grams of fat, 0.52 of fatty acids, 3.18 of fiber, 6.73 of protein, 4.43 of carbohydrate, 0.00 of lactose, 228.51 of water, 10.40 of total solids and 0.66 of ash, also 9.80 milligrams of Ca, 1.42 of Fe, and 120.05 of P, 79 Kcal of calories, pH=6.74 and acidity was 0.24%. Cow milk contains 8.15 grams of fat, 5.07 of fatty acids, 0.00 of fiber, 8.02 of protein, 11.37 of carbohydrate, ´Çá4.27 of lactose, 214.69 of water, 12.90 of total solids, 1.75 of ash, 290.36 milligrams of Ca, 0.12 of Fe, and 226.92 of P, 150 Kcal of calories, pH=6.90 and acidity was 0.21% . Soy milk is one of plant-based complete proteins and cow milk is a rich source of nutrients as well. Cow milk is containing near twice as much fat as and ten times more fatty acids do soymilk. Cow milk contains greater amounts of mineral (except Fe) it contain more than three hundred times the amount of Ca and nearly twice the amount of P as does soymilk but soymilk contains more Fe (ten time more) than does cow milk. Cow milk and soy milk contain nearly identical amounts of protein and water and fiber is a big plus, dairy has none. Although what we choose to drink is really a mater of personal preference and our health objectives but looking at the comparison, soy looks like healthier choices.

Keywords: Soymilk, cow milk, nutritional, comparison.

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Authors: Ilze Beitane, Inga Ciprovica

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The influence of lactulose and inulin on rheological properties of fermented milk during storage was studied.Pasteurized milk, freeze-dried starter culture Bb-12 (Bifidobacterium lactis, Chr. Hansen, Denmark), inulin – RAFTILINE®HP (ORAFI, Belgium) and syrup of lactulose (Duphalac®, the Netherlands) were used for experiments. The fermentation process was realized at 37 oC for 16 hours and the storage of products was provided at 4 oC for 7 days. Measurements were carried out by BROOKFIELD standard methods and the flow curves were described by Herschel-Bulkley model. The results of dispersion analysis have shown that both the concentration of prebiotics (p=0.04<0.05) and shelf life (p=0.003<0.05) have a significant influence on the apparent viscosity of the product.

Keywords: Apparent viscosity, B.lactis, consistency coefficient, flow behavior index, prebiotics.

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Authors: Jelena Zagorska, Inga Ciprovica

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the obligatory step during immunoglobulin and lysozyme concentration process is thermal treatment. The combination of temperature and time used in processing can affect the structure of the proteins and involve unfolding and aggregation. The aim of the present study was to evaluate the heat stability of total Igs, the particular immunoglobulin classes and lysozyme in milk. Milk samples were obtained from conventional dairy herd in Latvia. Raw milk samples were pasteurized in different regimes: 63 °C 30 min, 72 °C 15-20 s, 78 °C 15-20 s, 85 °C 15-20 s, 95 °C 15-20 s. The concentrations of Igs (IgA, IgG, IgM) and lysozyme were determined by turbodimetric method. During research was established, that activity of antimicrobial proteins decreases differently. Less concentration reduce was established in a case of lysozyme.

Keywords: immunoglobulins, lysozyme, milk, pasteurization

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Authors: M.Aasif Shahzad, N.Mukhtar, M.Sarwar

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Dietary macro and micro nutrients in their respective proportion and fractions present a practical potential tool to fabricate milk constituents since cells of lactating mammary glands obtain about 80 % of milk synthesis nutrients from blood, reflecting the existence of an isotonic equilibrium between blood and milk. Diverting milk biosynthetic activities through manipulation of nutrients towards producing milk not only keeping in view its significance as natural food but also as food item which prevents or dilutes the adverse effects of some diseases (like cardiovascular problem by saturated milk fat intake) has been area of interest in the last decade. Nutritional modification / supplementation has been reported to enhance conjugated linoleic acid, fatty acid type and concentration, essential fatty acid concentration, vitamin B12& C, Se, Cu, I and Fe which are involved to counter the health threats to human well being. Synchronizing dietary nutrients aimed to modify rumen dynamics towards synthesis of nutrients or their precursors to make their drive towards formulated milk constituents presents a practical option. Formulating dietary constituents to design milk constituents will let the farmers, consumers and investors know about the real potential and profit margins associated with this enterprise. This article briefly recapitulates the ways and means to modify milk constituents keeping an eye on human health and well being issues, which allows milk to serve more than a food item.

Keywords: Nutritional modification, fabricating milk composition, human health.

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Authors: Pipat Lounglawan, Wassana Lounglawan, Wisitiporm Suksombat

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A study was conducted to determine the effect of feeding glycerol on dairy cows performance. Twenty four Holstein Friesian crossbred (>87.5% Holstein Friesian) lactating dairy cows in early lactation; averaging 13+2.4 kg of milk, 64+45 days in milk, 55+16 months old and 325+26 kg live weight, were stratified for milk yield, days in milk, age, stage of lactation and body weight, and then randomly allocated to three treatment groups. All cows were fed approximate 8 kg of concentrate together with ad libitum corn silage and freely access to clean water. Nil or 150 and 300g of glycerol were supplemented to the cows according to treatment groups. All cows consumed similar concentrate, corn silage and total DM and NELP. There were no significant differences in DM intake, CP intake, NELP intake, milk and milk composition yields. All cows had similar fat, protein, lactose, solid not fat and total solid percentage. All cows gain similar live weight. The present study indicated that, supplementation of glycerol did not enhance milk yield, milk composition and live weight change.

Keywords: Glycerol, Milk production and composition, Dairycattle

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Authors: Naruemon Prapasuwannakul, Supitcha Boonchai, Nawapat Pengpengpit

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The aim of this study was to determine physicochemical and sensory properties of germinated brown rice ice cream as affected by replacement of cream, milk, stabilizer, and emulsifier with green coconut pulp. Five different formulations of ice cream were performed. Regular formulation of ice cream consisted of GBR juice, milk cream, milk powder, stabilizer, emulsifier, sucrose and salt. Replacing of cream, milk, stabilizer, and emulsifier with coconut pulp resulted in an increase in viscosity and overrun, but a decrease in hardness, melting rate, lightness (l*) and redness (a*). However, there was no significant difference among all formulations on any sensory attributes. The results also showed that the ice cream with replacement of coconut pulp contained less fat and protein than those of the regular ice cream. The findings suggested that green coconut pulp can be used as alternative ingredient to replace fat, milk stabilizer and emulsifier even in a high carbohydrate ice cream formulation.

Keywords: Ice cream, germinated brown rice, coconut pulp, milk, cream.

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Authors: V. A. Vieira, M. P. Sforcini, V. Endo, G. C. Magioni, M. D. S. Oliveira

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The main goal of this paper was evaluate the effect of diets containing different levels of probiotic on performance and milk composition of lactating cows. Eight Holstein cows were distributed in two 4x4 Latin square. The diets were based on corn silage, concentrate and the treatment (0, 3, 6 or 9 grams of probiotic/animal/day). It was evaluated the dry matter intake of nutrients, milk yield and composition. The use of probiotics did not affect the nutrient intake (p>0.05) neither the daily milk production or corrected to 4% fat (p>0.05). However, it was observed that there was a significant fall in milk composition with higher levels of probiotics supplementation. These results emphasize the need of further studies with different experimental designs or improve the number of Latin square with longer periods of adaptation.

Keywords: Dairy cow, milk composition, probiotics.

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Authors: Alina Anton, Gheorghe Solcan, Carmen Solcan

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The influence of copper and zinc supplements on milk production performances and health indicators was tested in a 20- week feeding trial, with 40 Holstein-Friesian lactating cows, devided in four groups (copper, zinc, copper-zinc and control). Correlations of the Cu and Zn plasma values with some animal performance criteria of health (body condition score and somatic cell counts) and production (milk yield, peak milk yield, fat and crude protein content) were done. During the 140 days of the experiment, the two added minerals caused a statistically significant increase (p < 0.05) of their plasma values after the peak of the cows’ lactations. It was also observed that subjects that have received copper and zinc supplements had the lowest number of somatic cell counts in milk. The Pearson correlation test showed a positive corellation (p = 0.007, r = + 0.851) between the plasma Zn and the milk production. The improvement of the nutritional status improved the milk production performances of the cows as well as their health performances.

Keywords: Copper, dairy cows, health, milk production, zinc

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Authors: H. Mansoori, A. Aghazadeh, K. Nazeradl

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The objective of this study was to investigate the effects of dietary supplementation with raw or heat-treated sunflower oil seed with two levels of 7.5% or 15% on unsaturated fatty acids in milk fat and performances of high-yielding lactating cows. Twenty early lactating Holstein cows were used in a complete randomized design. Treatments included: 1) CON, control (without sunflower oil seed). 2) LS-UT, 7.5% raw sunflower oil seed. 3) LS-HT, 7.5% heat-treated sunflower oil seed. 4) HS-UT, 15% raw sunflower oil seed. 5) HS-HT, 15% heat-treated sunflower oil seed. Experimental period lasted for 4 wk, with first 2 wk used for adaptation to the diets. Supplementation with 7.5% raw sunflower seed (LS-UT) tended to decrease milk yield, with 28.37 kg/d compared with the control (34.75 kg/d). Milk fat percentage was increased with the HS-UT treatment that obtained 3.71% compared with CON that was 3.39% and without significant different. Milk protein percent was decreased high level sunflower oil seed treatments (15%) with 3.18% whereas CON treatment is caused 3.40% protein. The cows fed added low sunflower heat-treated (LS-HT) produced milk with the highest content of total unsaturated fatty acid with 32.59 g/100g of milk fat compared with the HS-UT with 23.59 g/100g of milk fat. Content of C18 unsaturated fatty acids in milk fat increased from 21.68 g/100g of fat in the HS-UT to 22.50, 23.98, 27.39 and 30.30 g/100g of fat from the cow fed HS-HT, CON, LS-UT and LS-HT treatments, respectively. C18:2 isomers of fatty acid in milk were greater by LSHT supplementation with significant effect (P < 0.05). Total of C18 unsaturated fatty acids content was significantly higher in milk of animal fed added low heat-treated sunflower (7.5%) than those fed with high sunflower. In all, results of this study showed that diet cow's supplementation with sunflower oil seed tended to reduce milk production of lactating cows but can improve C18 UFA (Unsaturated Fatty Acid) content in milk fat. 7.5% level of sunflower oil seed that heated seemed to be the optimal source to increase UFA production.

Keywords: Fatty acid profile, milk production, sunflower seed.

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Authors: Nurliyani, E. Harmayani, MHNE. Soesatyo

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In Indonesia, goat milk is often consumed and believed as anti-allergy. The objective of this research was to study the effect of goat milk and their fractions (casein and whey) supplementation on total serum IgE concentrations and leukocytes count in rat sensitized with contact allergen dinitrochlorobenzene (DNCB). Female Wistar rats 6-8 weeks old were divided into four groups: 1) whey, 2) casein, 3) whole milk supplementation and 4) phosphate-buffered saline/PBS (control). The results showed that supplementation of goat milk on rats did not affects on total serum IgE concentrations and number of leukocytes. After sensitized with DNCB, the monocyte percentage in rats was higher (P<0.01) than before. In conclusion, goat milk or their fractions supplementation unable to decrease the total serum IgE concentrations and also had no effect on leukocytes count. However, 1% DNCB could increase the number of monocytes, but could not induce the IgE response.

Keywords: Dinitrochlorobenzene, Goat Milk Fractions, IgE, Leukocytes.

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Authors: S. Petrovska, D. Jonkus, D. Smiltiņa

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κ-casein is one of milk proteins which are very important for milk processing. Genotypes of κ-casein affect milk yield, fat, and protein content. The main factors which affect local Latvian dairy breed milk yield and composition are analyzed in research. Data were collected from 88 Latvian brown and 82 Latvian blue cows in 2015. AA genotype was 0.557 in Latvian brown and 0.232 in Latvian blue breed. BB genotype was 0.034 in Latvian brown and 0.207 in Latvian blue breed. Highest milk yield was observed in Latvian brown (5131.2 ± 172.01 kg), significantly high fat content and fat yield also was in Latvian brown (p < 0.05). Significant differences between κ-casein genotypes were not found in Latvian brown, but highest milk yield (5057 ± 130.23 kg), protein content (3.42 ± 0.03%), and protein yield (171.9 ± 4.34 kg) were with AB genotype. Significantly high fat content was observed in Latvian blue breed with BB genotype (4.29 ± 0.17%) compared with AA genotypes (3.42 ± 0.19). Similar tendency was found in protein content – 3.27 ± 0.16% with BB genotype and 2.59 ± 0.16% with AA genotype (p < 0.05). Milk yield increases by increasing parity. We did not obtain major tendency of changes of milk fat and protein content according parity.

Keywords: κ-casein, polymorphism, dairy cows, milk productivity.

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Authors: Pipat Lounglawan, Yutthapong Sornwongkaew, Wassana Lounglawan, Wisitiporn Suksombat

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The experiment was then conducted to investigate the effect of cassava peel addition in the concentrate on the performance of lactating dairy cows. Twenty four Holstein Friesian crossbred (>87.5% Holstein Friesian) lactating dairy cows in mid lactation; averaging 12.2+2.1 kg of milk, 119+45 days in milk, 44.1+6.2 months old and 449+33 kg live weight, were stratified for milk yield, days in milk, age, stage of lactation and body weight, and then randomly allocated to three treatment groups. The first, second and third groups were fed concentrates containing the respective cassava peel, 0, 20 and 40%. All cows were fed ad libitum corn silage and freely access to clean water. Dry matter intake, 4%FCM, milk composition and body weight change were affected (P<0.05) by the third treatments (40%). The present study indicated that 20% cassava peel can be used in the concentrate for lactating dairy cows.

Keywords: Cassava peel, Energy evaluation, Milk production, Dairy cattle

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Authors: Noha A. Mohammed, Isam A. Mohamed Ahmed, Elfadil E. Babiker

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The present study was carried out to evaluate the nutritional value of sorghum flour during processing of injera (unleavened thick bread). The proximate composition of sorghum flour before and after fermentation and that of injera was determined. Compared to the raw flour and fermented one, injera had low protein (11.55%), ash (1.57%) and fat (2.40%) contents but high in fiber content. Moreover, injera was found to have significantly (P ≤ 0.05) higher energy (389.08 Kcal/100g) compared to raw and fermented sorghum flour. Injera contained lower levels of anti-nutritional factors (polyphenols, phytate and tannins) compared to raw and fermented sorghum. Also it was found to be rich in Ca (4.75mg/100g), Fe (3.95 mg/100g), and Cu (0.7 mg/100g) compared to that of raw and fermented flour. Moreover, both the extractable minerals and protein digestibility were high for injera due to low amount of anti-nutrients. Injera was found to contain an appreciable amount of amino acids except arginine and tyrosine.

Keywords: Cooking, Fermentation, Malt, Protein fractions, Sorghum.

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Authors: Susana Matos, António Pinto, Conceição Castilho, Paula Reis Correia, António Cardoso Monteiro

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Yogurts are prepared by fermenting milk with bacterial cultures consisting of a mixture of Streptococcus ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. The main aim of this investigation was to develop a majority goat yogurt, with the addition of sheep milk in order to have a final product with good physicochemical quality properties and sensorial attributes. Four types of yogurts were prepared presenting the following proportion of goat and sheep milk respectively: C100 – 100%; C80 – 80%/20%; C60 – 60%/40%; C50 – 50%/50%. The goat milk was from the Serrana Jarmelista breed and the sheep milk from the Serra da Estrela breed. The inclusion of sheep milk improved attractiveness to consumers, and it also improved the nutritional value of the product, mainly the fatty acid and mineral contents. The C50 yogurt was preferred by 28% of the panellists, followed by the C100 with 16%  and the commercial cow yogurt was 40% of preferences.

Keywords: Goat, sheep, yogurt.

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Authors: A. Molee, N. Duanghaklang, P. Mernkrathoke

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The objective was to determine the single gene and interaction effect of composite genotype of beta-kappa casein and DGAT1 gene on milk yield (MY) and milk composition, content of milk fat (%FAT), milk protein (%PRO), solid not fat (%SNF), and total solid (%TS) in crossbred Holstein cows. Two hundred and thirty- one cows were genotyped with PCR-RFLP for DGAT1 and composite genotype data of beta-kappa casein from previous work were used. Two model, (1), and (2), was used to estimate single gene effect, and interaction effect on the traits, respectively. The significance of interaction effects on all traits were detected. Most traits have consistent pattern of significant when model (1), and (2) were compared, except the effect of composite genotype of betakappa casein on %FAT, and the effect of DGAT1 on MY, which the significant difference was detected in only model (1).The results suggested that when the optimum of all traits was necessary, interaction effect should be concerned.

Keywords: composite genotype of beta-kappa casein, DGAT1gene, Milk composition, Milk yield

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Authors: Omima E. Fadlallah, Abdullahi H. El Tinay, Elfadil E. Babiker

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Sorghum flour was supplemented with 15 and 30% chickpea flour. Sorghum flour and the supplement were fermented at 35 oC for 0, 8, 16, and 24 h. Changes in pH, titrable acidity, total soluble solids, protein content, in vitro protein digestibility and amino acid composition were investigated during fermentation and/or after supplementation of sorghum flour with chickpea. The pH of the fermenting material decreased sharply with a concomitant increase in the titrable acidity. The total soluble solids remained unchanged with progressive fermentation time. The protein content of sorghum cultivar was found to be 9.27 and that of chickpea was 22.47%. The protein content of sorghum cultivar after supplementation with15 and 30% chickpea was significantly (P ≤ 0.05) increased to 11.78 and 14.55%, respectively. The protein digestibility also increased after fermentation from 13.35 to 30.59 and 40.56% for the supplements, respectively. Further increment in protein content and digestibility was observed when supplemented and unsupplemented samples were fermented for different periods of time. Cooking of fermented samples was found to increase the protein content slightly and decreased digestibility for both supplements. Amino acid content of fermented and fermented and cooked supplements was determined. Supplementation was found to increase the lysine and therionine content. Cooking following fermentation decreased lysine, isoleucine, valine and sulfur containg amino acids.

Keywords: Amino acid, Chickpea, Cooking, Fermentation, protein, Sorghum.

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Authors: K. Reza-Yazdi, M. Fallah, M. Khodaparast, F. Kateb, M. Hosseini-Ghaffari

Abstract:

The objective of this study was to determine effect of dietary essential oil (EO) compounds, which contained cinnamaldehyde, eugenol, peppermint, coriander, cumin, lemongrass, and an organic carrier on feed intake, milk composition, and rumen fermentation of dairy cows during heat exposure. Thirty-two Holstein cows (days in milk= 60 ± 5) were assigned to one of two treatment groups: a Control and EO fed. The experiment lasted 28 days. Dry matter intake (DMI) was measured daily while and milk production was measured weekly. Our result showed that DMI and milk yield was decreased (P < 0.01) in control cows relative to EO cows. Furthermore, supplementation with EO was associated with a decrease in the molar proportion of propionate (P < 0.05) and increase (P < 0.05) in acetate to propionate ratio. In conclusion, EO supplementations in diets can be useful nutritional modification to alleviate for the decrease DMI and milk production during heat exposure in lactating dairy cows.

Keywords: Dairy cow, feed additive, plant extract.

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Authors: A. Deswal, N. S. Deora, H. N. Mishra

Abstract:

The aim of the present study was to develop a rapid method for electronic nose for online quality control of oat milk. Analysis by electronic nose and bacteriological measurements were performed to analyze spoilage kinetics of oat milk samples stored at room temperature and refrigerated conditions for up to 15 days. Principal component analysis (PCA), Discriminant Factorial Analysis (DFA) and Soft Independent Modelling by Class Analogy (SIMCA) classification techniques were used to differentiate the samples of oat milk at different days. The total plate count (bacteriological method) was selected as the reference method to consistently train the electronic nose system. The e-nose was able to differentiate between the oat milk samples of varying microbial load. The results obtained by the bacteria total viable countsshowed that the shelf-life of oat milk stored at room temperature and refrigerated conditions were 20hrs and 13 days, respectively. The models built classified oat milk samples based on the total microbial population into “unspoiled” and “spoiled”.

Keywords: Electronic-nose, bacteriological, shelf-life, classification.

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Authors: U. Antone, V. Sterna, J. Zagorska

Abstract:

Milk from differently fed cows (supplemented with carotenoids from carrots or palm oil product Carotino CAF 100) was obtained in a conventional dairy farm to assess the carotenoid potential to protect milk fat against oxidation. The extracted anhydrous milk fat (AMF) was tested by peroxide value, and Rancimat tests. Temperature, and light stimulation for reaction acceleration was used. The oxidative stability enhancement by carotenoids was detected in peroxide value test – the strongest effect was observed in palm oil, following by carrot supplemented group, compared to control group, whose feed was unchanged. Rancimat accelerated oxidation test results did not show any superiority of the oxidative stability of the AMF samples from milk of the carotenoidsupplemented cow groups. The average oxidation stability of AMF dark-stored samples was 12.59 ± 0.294 h, and it was significantly (p < 0.05) higher than that of AMF light-affected samples, i.e. 2.60 ± 0.191 h.

Keywords: antioxidants, dairy products, forages, lipid aging, peroxide

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Authors: V. Maciuc, Şt. Creangă, I. Gîlcă, V. Ujică

Abstract:

The paper makes part from a complex research project on Romanian Grey Steppe, a unique breed in terms of biological and cultural-historical importance, on the verge of extinction and which has been included in a preservation programme of genetic resources from Romania. The study of genetic polymorphism of protean fractions, especially kappa-casein, and the genotype relations of these lactoproteins with some quantitative and qualitative features of milk yield represents a current theme and a novelty for this breed. In the estimation of the genetic parameters we used R.E.M.L. (Restricted Maximum Likelihood) method. The main lactoprotein from milk, kappa - casein (K-cz), characterized in the specialized literature as a feature having a high degree of hereditary transmission, behaves as such in the nucleus under study, a value also confirmed by the heritability coefficient (h2 = 0.57 %). We must mention the medium values for milk and fat quantity (h2=0.26, 0.29 %) and the fat and protein percentage from milk having a high hereditary influence h2 = 0.71 - 0.63 %. Correlations between kappa-casein and the milk quantity are negative and strong. Between kappa-casein and other qualitative features of milk (fat content 0.58-0.67 % and protein content 0.77- 0.87%), there are positive and very strong correlations. At the same time, between kappa-casein and β casein (β-cz), β lactoglobulin (β- lg) respectively, correlations are positive having high values (0.37 – 0.45 %), indicating the same causes and determining factors for the two groups of features.

Keywords: breed, genetic preservation, lactoproteins, Romanian Grey Steppe

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Authors: Akbar Soleimani, Alireza Heravi Moussavi, Mohsen Danesh Mesgaran, Abolqasem Golian

Abstract:

Twenty - nine Holstein cows were used to evaluate the effects of different dry period (DP) lengths on milk yield and composition, some blood metabolites, and complete blood count (CBC). Cows were assigned to one of 2 treatments: 1) 60-d dry period, 2) 35-d DP. Milk yield, from calving to 60 days, was not different for cows on the treatments (p =0.130). Cows in the 35-d DP produced more milk protein and SNF compare with cows in treatment 1 (p ≤ 0.05). Serum glucose, non-esterified fatty acids (NEFA), beta hydroxyl butyrate acid (BHBA), blood urea nitrogen (BUN), urea, and glutamic oxaloacetic transaminase (GOT) were all similar among the treatments. Body condition score (BCS), body weight (BW), complete blood count (CBC) and health problems were similar between the treatments. The results of this study demonstrated we can reduce the dry period length to 35 days with no problems.

Keywords: complete blood count, dairy cows, dry period, milk yield

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Authors: Rostam Abdi, Ahmad Abdi, Zahra Vahedi Langrodi

Abstract:

The aim of this study is to investigate four-week resistance exercise and milk supplement on NT-proBNP and plasma troponin I of male students. Concerning the methodology of the study, 21 senior high school students of Ardebil city were selected. The selected subjects were randomly shared in three groups of control, exercise- water and exercise- milk. The exercise program includes resistance exercise for a big muscle group. The subjects of control group rested during the study and did not participate in any training. The subjects of exercise- water experimental group immediately received 400 cc water after exercise and exercise- milk group immediately received 400 cc low fat milk. Control-water groups consumed the same amount of water. 48 hours before and after the last exercise session, the blood sample of the subjects were taken for measuring the variables. NT-proBNP and Troponin I concentrations were measured by ELISA. For data analysis, one-way variance analysis test, correlated t-test and Bonferroni post hoc test were used. The significant difference of p ≤ 0.05 was accepted. Resistance training along with milk consumption leads to increase of plasma NT-proBNP, however; this increase has not reached the significant level. Furthermore, meaningful increase was observed in plasma NT–proBNP in exercise group between pretest and posttest values. Furthermore, no meaningful difference was observed between groups in terms of Troponin I after milk consumption. It seems that endurance exercises lead to change in the structure of heart muscle and is along with an increase of NT-proBNP. Furthermore, there is the possibility that milk consumption can lead to release of heart troponin I. The mechanism through which protein supplements have been put on heart troponin I is unknown and requires more research.

Keywords: Resistance exercise, milk, NT-proBNP, Troponin I.

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