Dairy Science & Technology最新文献_第6页

Mapping Welfare: Location Determining Techniques and Their Potential for Managing Cattle Welfare—A Review 福利制图:位置确定技术及其管理牛福利的潜力综述

Dairy Science & Technology Pub Date : 2022-10-29 DOI: 10.3390/dairy3040053

Gerben Hofstra, J. Roelofs, S. M. Rutter, E. van Erp-van der Kooij, Jakob de Vlieg

{"title":"Mapping Welfare: Location Determining Techniques and Their Potential for Managing Cattle Welfare—A Review","authors":"Gerben Hofstra, J. Roelofs, S. M. Rutter, E. van Erp-van der Kooij, Jakob de Vlieg","doi":"10.3390/dairy3040053","DOIUrl":"https://doi.org/10.3390/dairy3040053","url":null,"abstract":"Several studies have suggested that precision livestock farming (PLF) is a useful tool for animal welfare management and assessment. Location, posture and movement of an individual are key elements in identifying the animal and recording its behaviour. Currently, multiple technologies are available for automated monitoring of the location of individual animals, ranging from Global Navigation Satellite Systems (GNSS) to ultra-wideband (UWB), RFID, wireless sensor networks (WSN) and even computer vision. These techniques and developments all yield potential to manage and assess animal welfare, but also have their constraints, such as range and accuracy. Combining sensors such as accelerometers with any location determining technique into a sensor fusion system can give more detailed information on the individual cow, achieving an even more reliable and accurate indication of animal welfare. We conclude that location systems are a promising approach to determining animal welfare, especially when applied in conjunction with additional sensors, but additional research focused on the use of technology in animal welfare monitoring is needed.","PeriodicalId":11001,"journal":{"name":"Dairy Science & Technology","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91061560","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

The Role of Exopolysaccharide-Producing Streptococcus thermophilus on Physical Properties of Stirred Skim Milk Gel 产外多糖的嗜热链球菌对搅拌脱脂乳凝胶物性的影响

Dairy Science & Technology Pub Date : 2022-10-28 DOI: 10.3390/dairy3040052

Georg Surber, H. Rohm, D. Jaros

{"title":"The Role of Exopolysaccharide-Producing Streptococcus thermophilus on Physical Properties of Stirred Skim Milk Gel","authors":"Georg Surber, H. Rohm, D. Jaros","doi":"10.3390/dairy3040052","DOIUrl":"https://doi.org/10.3390/dairy3040052","url":null,"abstract":"The techno-functionality of exopolysaccharides (EPS) from Streptococcus thermophilus in stirred fermented milk is affected by several extrinsic (e.g., base milk composition) and intrinsic (e.g., amount and properties of EPS) factors. The aim of this study was to use skim milk models to identify the key factors that influence the physical properties of stirred fermented milk with EPS. For that, fermentation was carried out with one of three single S. thermophilus strains (intrinsic factors) at two casein:whey protein ratios of the base milk, two acidification activities of the starters, and two fermentation temperatures (extrinsic factors). The effects of the factors on the acidification kinetics, EPS amount, susceptibility to syneresis, and texture properties were then discriminated by a multivariate ANOVA-simultaneous component analysis. Strains producing ropy EPS mainly determined the texture properties, whereas the extrinsic factors primarily affected the acidification kinetics and EPS amount. When capsular EPS were also present, the syneresis was lower; however, this effect was more pronounced after enrichment of base milk with whey protein. The EPS amount did not correlate with the texture or syneresis, pointing to the importance of other factors such as the EPS location (type) and EPS–protein interactions for their functionality in stirred fermented milk.","PeriodicalId":11001,"journal":{"name":"Dairy Science & Technology","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82000163","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Economic Feasibility, Benefits and Challenges of On-Farm Artisanal Cheese Making in South Africa 南非农场手工奶酪制作的经济可行性、效益和挑战

Dairy Science & Technology Pub Date : 2022-10-27 DOI: 10.3390/dairy3040051

F. Nyamakwere, G. Esposito, Ozias Mombo, E. Raffrenato

{"title":"Economic Feasibility, Benefits and Challenges of On-Farm Artisanal Cheese Making in South Africa","authors":"F. Nyamakwere, G. Esposito, Ozias Mombo, E. Raffrenato","doi":"10.3390/dairy3040051","DOIUrl":"https://doi.org/10.3390/dairy3040051","url":null,"abstract":"There is limited information regarding artisanal cheese making that can help entrepreneurs evaluate business opportunities and make realistic business decisions. The objective of this study was to assess the economic feasibility, benefits and challenges of on-farm artisanal cheese making. A model was designed to evaluate the economic feasibility of processing hard pecorino-style cheese and soft fresh ricotta on four different smallholder farms. The study assumed a small-scale family-owned business with an average herd size of 10 lactating cows, using 80 L of raw milk a day to make cheese. Projected Cash Flow Statement was used to determine the economic feasibility of cheese making. Sensitivity analysis was conducted using a factor of 10% to determine the changes in net cash flows by varying the milk volume, cheese selling price and both. The positive projected cash flow after the sensitivity analysis for the four farms ranged from $24,073.84 to $33,783.5. The breakeven quantity for the four farms ranged from 325.82 kg to 357.88 kg per year.Overall, the results show that artisanal cheese making is economically viable under the given model assumptions. However, the major challenge noted is that most farmers lack knowledge in terms of the processing techniques, market opportunities and production costs involved in cheese making. Access to this information by small-scale milk producers is vital in considering cheese making as a business.","PeriodicalId":11001,"journal":{"name":"Dairy Science & Technology","volume":"54 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75643228","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Mastitis: What It Is, Current Diagnostics, and the Potential of Metabolomics to Identify New Predictive Biomarkers 乳腺炎:它是什么，目前的诊断，以及代谢组学识别新的预测性生物标志物的潜力

Dairy Science & Technology Pub Date : 2022-10-17 DOI: 10.3390/dairy3040050

Klevis Haxhiaj, D. Wishart, B. Ametaj

引用次数: 10

Milk Coagulation Properties: A Study on Milk Protein Profile of Native and Improved Cattle Breeds/Types in Sri Lanka 乳凝固特性:斯里兰卡本地和改良牛品种/类型乳蛋白谱的研究

Dairy Science & Technology Pub Date : 2022-10-14 DOI: 10.3390/dairy3040049

Viraj Weerasingha, H. Priyashantha, C. Ranadheera, P. Prasanna, Pradeepa Silva, J. Vidanarachchi, M. Johansson

{"title":"Milk Coagulation Properties: A Study on Milk Protein Profile of Native and Improved Cattle Breeds/Types in Sri Lanka","authors":"Viraj Weerasingha, H. Priyashantha, C. Ranadheera, P. Prasanna, Pradeepa Silva, J. Vidanarachchi, M. Johansson","doi":"10.3390/dairy3040049","DOIUrl":"https://doi.org/10.3390/dairy3040049","url":null,"abstract":"This study was conducted to assess the variations of milk coagulation properties (MCP) among two native cattle types, e.g., Thamankaduwa White (TW), Lankan cattle (LC) and two improved cattle breeds, e.g., Friesian (FR) and Jersey (JS), in relation to distinctive milk protein compositions. MCP traits, including rennet coagulation time (RCT), curd firmness, meltability and yield, were measured. The milk protein profile of each breed/type was analyzed using capillary zone electrophoresis. Significant differences (p < 0.05) were observed among two native and improved cattle breeds/types in relation to RCT. Friesian and TW milk had the longest and shortest (p < 0.05) RCT, respectively. There was no significant difference in firmness among the four breeds/types. The highest (p < 0.05) coagulum yield was recorded for TW milk, followed by LC, JS and FR. TW milk had the highest (p < 0.05) meltability values. As revealed by the protein profiles, κ-casein concentration was significantly higher in TW milk compared to the other three breeds/types. None of the other milk protein fractions showed significant differences among the four breeds/types. The overall results indicate the superior MCP of TW milk, emphasizing the value of native breeds which could be exploited in the development of niche dairy products while supporting the conservation effort of the native cattle gene pool.","PeriodicalId":11001,"journal":{"name":"Dairy Science & Technology","volume":"113 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89459625","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Raw Milk for Provolone Valpadana PDO Cheese: Impact of Modified Cold Storage Conditions on the Composition of the Bacterial Biota 波洛伏洛干酪原料乳:改良冷藏条件对细菌生物群组成的影响

Dairy Science & Technology Pub Date : 2022-09-26 DOI: 10.3390/dairy3040048

M. Zago, B. Bonvini, L. Rossetti, Giorgia Fergonzi, F. Tidona, G. Giraffa, D. Carminati

{"title":"Raw Milk for Provolone Valpadana PDO Cheese: Impact of Modified Cold Storage Conditions on the Composition of the Bacterial Biota","authors":"M. Zago, B. Bonvini, L. Rossetti, Giorgia Fergonzi, F. Tidona, G. Giraffa, D. Carminati","doi":"10.3390/dairy3040048","DOIUrl":"https://doi.org/10.3390/dairy3040048","url":null,"abstract":"The raw milk for production of long-ripened, spicy type, Provolone Valpadana (PV) PDO cheese must be stored, refrigerated, and processed within 60 h from the first milking, according to European and Consortium regulations. Low-temperature storage conditions preserve the hygienic quality, but also reduce the diversity and content of dairy microbiota, which is important to define the characteristics and quality of raw milk cheeses. Eleven bulk, raw milk samples were stored, at laboratory level, under two different time/temperature conditions (i.e., 10 °C or 12 °C for 15 h, then cooled to 4 °C for 45 h). The count of different bacterial groups and the diversity of bacterial communities were determined before and after storage by culture-dependent and DNA metabarcoding methods, respectively. The two-step cold storage conditions increased the mesophilic, psychrotrophic, lipolytic, and proteolytic bacterial load, without affecting the hygienic quality of milk. Among the 66 dominant and 161 subdominant taxa retrieved by DNA metabarcoding, Acinetobacter, Pseudomonas, and the lactic acid bacteria belonging to the genera Lactococcus and Streptococcus were present in almost all the raw milk samples, and their relative abundance was positively related with the total bacterial count. The storage conditions tested could be considered for eventual application in long-ripened PV cheese production to rationalize storage, transfer, and processing of raw milk.","PeriodicalId":11001,"journal":{"name":"Dairy Science & Technology","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84992355","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Influence of Ethanol on the Acid-Induced Flocculation of Casein Micelles 乙醇对酸诱导酪蛋白胶束絮凝的影响

Dairy Science & Technology Pub Date : 2022-09-19 DOI: 10.3390/dairy3030047

T. Huppertz

引用次数: 1

Packaging Weight, Filling Ratio and Filling Efficiency of Yogurt and Relevant Packagings Depending on Commercial Packaging Design, Material, Packaging Type and Filling Quantity 根据商业包装设计、材料、包装类型和填充量，酸奶及相关包装的包装重量、填充率和填充效率

Dairy Science & Technology Pub Date : 2022-09-16 DOI: 10.3390/dairy3030046

Dejan Kostic, U. Hoffmann, S. Fürtauer, T. Fell, C. Yilmaz, D. Burth, Sven Sängerlaub

{"title":"Packaging Weight, Filling Ratio and Filling Efficiency of Yogurt and Relevant Packagings Depending on Commercial Packaging Design, Material, Packaging Type and Filling Quantity","authors":"Dejan Kostic, U. Hoffmann, S. Fürtauer, T. Fell, C. Yilmaz, D. Burth, Sven Sängerlaub","doi":"10.3390/dairy3030046","DOIUrl":"https://doi.org/10.3390/dairy3030046","url":null,"abstract":"Yogurt is a diverse dairy product category. It is available in different packaging designs made of different materials. To identify potential for improvement for these packagings, a better understanding about used materials and packaging efficiencies is necessary. For this study, 150 dairy products and some yogurt relevant desserts were bought from various supermarkets, street markets and discounters in the Munich region (Germany) in spring 2022. Commercial types of packaging are cups, buckets, pouches, bottles, glass packagings and bricks. The filling ratio of most packagings is above 70%, the rest of the volume is headspace. Poly(1-methylethylene) (PP) and poly(1-phenylethene) (PS) dominate as main materials for the different types of packaging. For bottle packagings, poly(ethylene terephthalate) (PET) and polyethene high-density (PE-HD) are used. Interestingly, poly(lactic acid) (PLA) is not found. Closures (caps) are responsible for 5 to 30% of the total packaging weight. Typical filling efficiencies are 20 to 40 g food product packaged in one gram of packaging material. For glass packagings, the values are 1.5 to 2 g food product packaged in one gram of packaging material. Therefore, plastic packaging results in an at least ten-times lower packaging use per unit of food, at single use packagings. With increasing product weights, we observe a tendency towards higher packaging efficiencies. By using paper/carton wrapping at cups, plastic use is reduced for the whole packaging.","PeriodicalId":11001,"journal":{"name":"Dairy Science & Technology","volume":"42 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77651954","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

An Evaluation of Nutritional and Therapeutic Factors Affecting Pre-Weaned Calf Health and Welfare, and Direct-Fed Microbials as a Potential Alternative for Promoting Performance—A Review 影响断奶前小牛健康和福利的营养和治疗因素的评估，以及直接喂养微生物作为促进性能的潜在替代方案

Dairy Science & Technology Pub Date : 2022-09-06 DOI: 10.3390/dairy3030045

S. Davies, G. Esposito, C. Villot, E. Chevaux, E. Raffrenato

{"title":"An Evaluation of Nutritional and Therapeutic Factors Affecting Pre-Weaned Calf Health and Welfare, and Direct-Fed Microbials as a Potential Alternative for Promoting Performance—A Review","authors":"S. Davies, G. Esposito, C. Villot, E. Chevaux, E. Raffrenato","doi":"10.3390/dairy3030045","DOIUrl":"https://doi.org/10.3390/dairy3030045","url":null,"abstract":"The priority for calf rearing has been to maintain good health and welfare in order to promote and sustain future production. However, there have been numerous reports of undesirable levels of morbidity and mortality amongst pre-weaned calves. This may be mitigated or exacerbated by nutritional management practices. Some areas of concern include colostrum feeding, utilization of waste milk, and restrictive milk feeding regimes. Antibiotics may be prescribed at lethal or sub-inhibitory doses to treat or prevent disease. However, extensive antibiotic use may disrupt the gastrointestinal microbiota and aid in expanding the antibiotic resistant gene pool. In an attempt to reduce the use of antibiotics, there is a demand to find alternative performance enhancers. Direct-fed microbials, also known as probiotics, may comply with this role. A DFM consists of live microorganisms that are biologically active and able to confer health benefits onto the host. Lactic acid bacteria have been the most frequently investigated; however, this field of research has expanded to include spore-forming bacteria and live yeast preparations. This review aims to provide a comprehensive evaluation of the nutritional management strategies that may increase a calf’s susceptibility to morbidity and mortality, the efficacy and sustainability of antibiotics as a tool for managing calf health and welfare, and the potential for DFMs as a supportive strategy for promoting calf wellbeing.","PeriodicalId":11001,"journal":{"name":"Dairy Science & Technology","volume":"88 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90506907","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nutritional Profile, Processing and Potential Products: A Comparative Review of Goat Milk 羊奶的营养成分、加工和潜在产品:比较综述

Dairy Science & Technology Pub Date : 2022-09-05 DOI: 10.3390/dairy3030044

G. A. Nayik, Yash D. Jagdale, Sailee A. Gaikwad, A. Devkatte, A. Dar, M. Ansari

{"title":"Nutritional Profile, Processing and Potential Products: A Comparative Review of Goat Milk","authors":"G. A. Nayik, Yash D. Jagdale, Sailee A. Gaikwad, A. Devkatte, A. Dar, M. Ansari","doi":"10.3390/dairy3030044","DOIUrl":"https://doi.org/10.3390/dairy3030044","url":null,"abstract":"Goat milk contains an abundance of different macro and micro-nutrients. Compared with other milk, goat milk is a viable option due to its low allergy levels and is preferred for infants with cow milk allergies. A wide variety of goat milk-based products, including yoghurt, ice cream, fermented milk, and cheese, are available on the market. They are produced using effective processing technology and are known to exhibit numerous health benefits after consumption. However, goat milk consumption is limited in many nations (compared with cow, buffalo, camel, and sheep milk) due to a lack of awareness of its nutritional composition and the significance of its different byproducts. This review provides a detailed explanation of the various macronutrients that may be present, with special attention paid to each component, its purpose, and the health benefits it offers. It also compares goat milk with milk from other species in terms of its superiority and nutritional content, as well as the types, production methods, health advantages, and other beneficial properties of the various goat milk products that are currently available on the market.","PeriodicalId":11001,"journal":{"name":"Dairy Science & Technology","volume":"41 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72553817","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 16