Journal of Dairy Research最新文献_第4页

Effect of low and high concentrate supplementation on health and welfare indicators in different breeds in small-scale mountain dairy farms - CORRIGENDUM. 低精料和高精料补充对小型山区奶牛场不同品种健康和福利指标的影响 - CORRIGENDUM。

IF 1.6 3区农林科学

Journal of Dairy Research Pub Date : 2024-11-01 DOI: 10.1017/S002202992400044X

Laura Flach, Sarah Kühl, Christian Lambertz, Erica De Monte, Matthias Gauly

引用次数: 0

A preliminary study in milk to discriminate goat feeding regimes by FTIR and chemometrics. 用傅立叶变换红外光谱和化学计量学在羊奶中鉴别饲喂方式的初步研究。

IF 1.6 3区农林科学

Journal of Dairy Research Pub Date : 2024-11-01 Epub Date: 2025-05-19 DOI: 10.1017/S0022029925000214

Maria Tarapoulouzi, Photis Papademas

{"title":"A preliminary study in milk to discriminate goat feeding regimes by FTIR and chemometrics.","authors":"Maria Tarapoulouzi, Photis Papademas","doi":"10.1017/S0022029925000214","DOIUrl":"https://doi.org/10.1017/S0022029925000214","url":null,"abstract":"In free-range (extensive) dairy farming the wealth and type of consumed vegetation positively affects milk characteristics such as flavour. As free-range feeding is included as a requirement in the specifications of certain protected designation of origin cheeses, there is a need to develop methodology to identify different animal feeding regimes. This study evaluated goat milk based on two feeding regimes, namely free-range and intensive (controlled diet fed exclusively at the farm). Conventional mid-infrared spectroscopy (4000-400 cm-1) using Fourier transformed infrared technology was assessed for the discrimination of 65 milk samples obtained during spring time from the same dairy farm and breed of animals, which could be categorized as intensive and free-range feeding regimes. Chemometric analysis, whereby a supervised method of orthogonal partial least-square-discriminant analysis was applied, was shown to be essential for interpreting the spectroscopic data. The produced model returned distinct clusters of the two milk types, intensive and free-range with 95.4% correct classification accuracy.","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":"91 4","pages":"454-459"},"PeriodicalIF":1.6,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144093939","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A new approach to lysozyme in cheese manufacture: boosting key enzyme activities in the ripening process. 干酪生产中溶菌酶的新途径：提高熟化过程中关键酶的活性。

IF 1.6 3区农林科学

Journal of Dairy Research Pub Date : 2024-11-01 Epub Date: 2025-05-19 DOI: 10.1017/S0022029925000184

Guillermo H Peralta, Milagros Bürgi, Virginia H Albarracín, Renzo Sánchez, Luciano J Martínez, Carina V Bergamini

引用次数: 0

Comparison of marine algae-based rumen buffer with sodium bicarbonate buffer and its role in increasing milk value. 海藻基瘤胃缓冲液与碳酸氢钠缓冲液的比较及其增乳作用。

IF 1.6 3区农林科学

Journal of Dairy Research Pub Date : 2024-11-01 Epub Date: 2025-03-06 DOI: 10.1017/S0022029925000081

Magna F B Savela, Laura V Vieira, Jaqueline G Fischer, Eliza R Komninou, Francisco A B Del Pino, Cássio C Brauner, Antônio A Barbosa, Alysson P Silveira, Graziela S Boer, Marcio N Corrêa

{"title":"Comparison of marine algae-based rumen buffer with sodium bicarbonate buffer and its role in increasing milk value.","authors":"Magna F B Savela, Laura V Vieira, Jaqueline G Fischer, Eliza R Komninou, Francisco A B Del Pino, Cássio C Brauner, Antônio A Barbosa, Alysson P Silveira, Graziela S Boer, Marcio N Corrêa","doi":"10.1017/S0022029925000081","DOIUrl":"10.1017/S0022029925000081","url":null,"abstract":"This study aimed to evaluate the effect of marine-based rumen buffer (Lithothamnium calcareum) supplementation on rumen health as well as milk yield and composition and also behavioural and metabolic parameters of dairy cows. Thirty-six lactating multiparous Holstein cows were used with a milk yield average of 39 kg/d and 64 d in milk. The experiment was conducted over 60 d using two groups: control (CON; n = 18) was supplemented with sodium bicarbonate at 1.1% dry matter and a treatment group that received Lithothamnium calcareum at 0.5% of dry matter (LITHO; n = 18). Each group was fed daily with the buffers mixed to the total mixed ration containing 29.28% starch. Ruminal fluid collections were performed weekly to evaluate pH and volatile fatty acids. Feeding behaviour data were obtained through automatic feeders, while overall behavioural data were obtained using monitoring collars. Milk yield was recorded daily and adjusted for fat and energy. Milk samples were retrieved once weekly for analysis of fat, protein, lactose and total solids. Blood samples were collected weekly for metabolic analysis and faecal samples were collected weekly to evaluate pH and starch concentrations. LITHO produced more fat- and energy-corrected milk (P ≤ 0.01) as well as the highest percentage of fat and solids (P < 0.05) when compared to the CON group. Data on feeding behaviour showed an increased eating time (P ≤ 0.01) in the LITHO group but a higher eating rate (P < 0.01) in the CON group. Animals from the LITHO group had lower faecal pH (P < 0.05). The treatment did not affect dry matter intake, animal behaviour, ruminal acid-base balance, or faecal starch. In summary, Lithothamnium calcareum supplementation at 0.5% of dry matter improved milk yield, milk composition and, presumably, feed conversion efficiency.","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":" ","pages":"391-396"},"PeriodicalIF":1.6,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143567410","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Leptin signaling promotes milk fat synthesis via PI3K/AKT/mTOR/SREBP1 in mammary gland of dairy cow. 瘦素信号在奶牛乳腺中通过PI3K/AKT/mTOR/SREBP1促进乳脂合成。

IF 1.6 3区农林科学

Journal of Dairy Research Pub Date : 2024-11-01 Epub Date: 2025-03-05 DOI: 10.1017/S002202992500010X

Yang Yang, Zhihui Wang, Huiju Ge, Bo Wang, Pengfei Xing, Nan Wang, Zhiyi Song, Ye Lin, Xiaoming Hou

{"title":"Leptin signaling promotes milk fat synthesis via PI3K/AKT/mTOR/SREBP1 in mammary gland of dairy cow.","authors":"Yang Yang, Zhihui Wang, Huiju Ge, Bo Wang, Pengfei Xing, Nan Wang, Zhiyi Song, Ye Lin, Xiaoming Hou","doi":"10.1017/S002202992500010X","DOIUrl":"10.1017/S002202992500010X","url":null,"abstract":"Milk fat synthesis is tightly regulated by hormones and growth factors. Leptin is a versatile peptide hormone that exerts pleiotropic effects on metabolic pathways. In this study, we evaluated the expression and function of leptin and its long form receptor OB-Rb in dairy cow mammary tissues from different physiological stages and in cultured mammary epithelial cells. The results showed that the expression of leptin and OB-Rb were significantly higher in the mammary tissues of lactating cows as compared with dry cows, suggesting that they are related to milk component synthesis. In cultured dairy cow mammary epithelial cells, leptin treatment significantly increased OB-Rb expression and intracellular triacylglycerol content. Transcriptome analysis identified the difference in gene expression between leptin treated cells and control cells, and 317 differentially expressed genes were identified. Gene ontology and pathway mapping showed that lipid metabolism-related gene expression increased and signal transduction pathway-related genes were the most significantly enriched. Mechanistic studies showed that leptin stimulation enhanced sterol regulatory element-binding protein 1 expression via activating the phosphatidylinositol 3-kinase/protein kinase B/mammalian target of rapamycin (PI3K/AKT/mTOR) signaling pathway, which in turn up-regulated the expression of genes related to milk fat synthesis. Moreover, we found that fatty acid synthesis precursors, acetate and β-hydroxybutyrate, could positively regulate the expression of leptin and OB-Rb in bovine mammary epithelial cells, thereby potentially increasing milk fat synthesis. Our study provided novel evidence in the regulation of leptin on milk fat production in mammary glands of dairy cows, as well as experimental basis for artificial regulation of milk fat.","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":" ","pages":"433-444"},"PeriodicalIF":1.6,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143557008","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The effects of lactose hydrolysis on a sensory evaluation and the physical properties of a nonfat set yogurt. 乳糖水解对脱脂酸奶感官评价和物理特性的影响。

IF 1.6 3区农林科学

Journal of Dairy Research Pub Date : 2024-11-01 Epub Date: 2025-03-05 DOI: 10.1017/S0022029925000135

Takefumi Ichimura, Tomoko Ichiba

{"title":"The effects of lactose hydrolysis on a sensory evaluation and the physical properties of a nonfat set yogurt.","authors":"Takefumi Ichimura, Tomoko Ichiba","doi":"10.1017/S0022029925000135","DOIUrl":"10.1017/S0022029925000135","url":null,"abstract":"Nonfat set yogurts are very popular in Japan because of their health properties, but have the disadvantage of being hard and having large curd particles compared to fat-containing yogurts. We investigated the effect of lactose hydrolysis on nonfat set yogurt to determine whether this technique can improve the sensory evaluation and the texture of a nonfat set yogurt. We prepared nonfat yogurt mixes with 0, 50, 75, and 100% lactose hydrolysis and fermented them. The sensory properties, physical properties, fermentation characteristics, extracellular polysaccharide (EPS) concentration and lactic acid bacteria count were then assessed. The results demonstrated that the lactose hydrolysis rate had no effect on the fermentation time. The 75% lactose hydrolysis increased the EPS concentration and inhibited post-acidification. The 100% lactose hydrolysis increased the number of Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus) and further increased the EPS concentration, and despite the increase in the number of L. bulgaricus, the 100% lactose hydrolysis suppressed post-acidification. The results of a sensory evaluation showed that the 100% lactose hydrolysis increased the yogurt's viscosity and overall acceptability and suppressed its acidity. The physical-properties evaluation revealed that when the lactose hydrolysis rate was ≥75%, the curd hardness decreased, and the curd particles became smaller. We inferred that these sensory and physical changes originated from an increase in the EPS concentration, and we thus speculate that a 100% lactose hydrolysis rate before fermentation would be a useful means of solving the hardness and large curd particles of nonfat set yogurt.","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":" ","pages":"471-476"},"PeriodicalIF":1.6,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143557012","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Profiling of milk miRNAs associated with the innate immune system and pathway analysis in dairy cows with S. aureus-infected subclinical mastitis. 金黄色葡萄球菌感染亚临床乳腺炎奶牛先天免疫系统相关乳mirna分析及途径分析

IF 1.6 3区农林科学

Journal of Dairy Research Pub Date : 2024-11-01 Epub Date: 2025-03-06 DOI: 10.1017/S0022029925000068

Özge Özmen, Berna Kaya, Kardelen Karaman, Fatma Seda Bilir

{"title":"Profiling of milk miRNAs associated with the innate immune system and pathway analysis in dairy cows with S. aureus-infected subclinical mastitis.","authors":"Özge Özmen, Berna Kaya, Kardelen Karaman, Fatma Seda Bilir","doi":"10.1017/S0022029925000068","DOIUrl":"10.1017/S0022029925000068","url":null,"abstract":"We address the hypothesis that bioinformatics analysis can effectively identify miRNAs and target genes associated with the innate immune response to Staphylococcus aureus-induced mastitis in cows. Gram-positive bacteria, such as S. aureus, are some of the mastitis pathogens that cause subclinical infection and pose one of the most severe threats to dairy cattle due to their contagiousness and incidence. Therefore, newer molecular markers must be identified to predict bovine mastitis non-invasively with low error and high specificity. To address this, we conducted in-silico analysis to identify hub genes related to the innate immune system specific to the S. aureus pathogen in subclinical mastitis infections in cows, and experimental validation of the miRNAs of these determined hub genes was completed. As a result of bioinformatic analysis, we identified five hub genes (TLR2, MYD88, CASP4, NOD2 and TBK1) related to the innate immune system that are specific to the S. aureus pathogen. We investigated the expression levels of miRNAs associated with these genes (bta-miR-15a, bta-miR-16b, bta-miR-23a, bta-miR-27a-3p, bta-miR-103, bta-miR-146b, and bta-mir-374b) using real-time quantitative PCR. Except for bta-miR-15a and bta-miR-23a, all miRNAs studied varied in expression between healthy cows and cows with subclinical mastitis infected with S. aureus. This is the first study to bioinformatically determine hub genes specific to the innate immune system and the S. aureus pathogen in subclinical mastitis infections and then validate the determined miRNAs in milk between healthy and subclinical mastitis infected cows. The findings of our study expand our understanding of the roles of these miRNAs in cows with S. aureus-infected subclinical mastitis.","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":" ","pages":"427-432"},"PeriodicalIF":1.6,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143566478","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Preparation of a potentially synbiotic dairy product fortified with galactooligosaccharides. 一种潜在的半乳糖低聚糖强化合成乳制品的制备。

IF 1.6 3区农林科学

Journal of Dairy Research Pub Date : 2024-11-01 DOI: 10.1017/S0022029925000093

Dmytro Harkavchenko, Anna Macůrková, Ivana Hyršlová, Štěpán Marhons, Jiří Štětina, Ladislav Čurda

{"title":"Preparation of a potentially synbiotic dairy product fortified with galactooligosaccharides.","authors":"Dmytro Harkavchenko, Anna Macůrková, Ivana Hyršlová, Štěpán Marhons, Jiří Štětina, Ladislav Čurda","doi":"10.1017/S0022029925000093","DOIUrl":"10.1017/S0022029925000093","url":null,"abstract":"We assessed the chemical, microbiological, rheological and sensory parameters of a fermented dairy product (FDP) containing a galactooligosaccharide (GOS) preparation. This was made from a solution of dried whey and skim milk containing 25% (w/w) lactose using a new enzyme with high transgalactosylation activity (Nurica: Danisco A/S). Conversion of the high initial lactose content enabled a good yield of 56% GOS to be achieved. The obtained GOS preparation was applied to the FDP with a probiotic culture of Bifidobacterium animalis ssp. lactis in amounts of 0, 2, 10, and 20% (w/w). The FDPs were stored and monitored for 9 weeks. Bifidobacteria showed counts higher than 106 CFU/g throughout the storage period. GOS were not significantly utilized during fermentation and their changes during storage were also insignificant. Gel strength after fermentation showed a slight decrease with increasing doses of GOS preparation, but after 6 weeks of storage, the differences were no longer evident. The sensory analysis revealed the overall acceptability of the prepared FDPs, whilst the highest dose (20% GOS preparation) led to a sweeter taste.","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":" ","pages":"490-497"},"PeriodicalIF":1.6,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143605001","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Physico-chemical, textural, microbiological and sensory properties together with fatty acid profiles of presumptive probiotic yoghurts fortified with persimmon (Diospyros kaki) powder. 用柿子（Diospyros kaki）粉强化的益生菌酸奶的理化、质地、微生物学和感官特性以及脂肪酸谱。

IF 1.6 3区农林科学

Journal of Dairy Research Pub Date : 2024-11-01 Epub Date: 2024-12-09 DOI: 10.1017/S0022029924000670

Nazlı Kanca, Bahar Onaran Acar, Rabia Albayrak Delialioğlu

{"title":"Physico-chemical, textural, microbiological and sensory properties together with fatty acid profiles of presumptive probiotic yoghurts fortified with persimmon (Diospyros kaki) powder.","authors":"Nazlı Kanca, Bahar Onaran Acar, Rabia Albayrak Delialioğlu","doi":"10.1017/S0022029924000670","DOIUrl":"10.1017/S0022029924000670","url":null,"abstract":"This research paper focuses on enrichment of yoghurt containing probiotic Lactobacillus casei with persimmon (Diospyros kaki) powder in concentrations of 0 (Control) and then 0.5, 1.0, 1.5 and 2.0% (A-D respectively) and determination of some characteristics of the product during refrigerated storage for 21 d. Powder addition affected the color characteristics, textural properties, titratable acidity and water-holding capacity values. The viability of both yoghurt bacteria (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) and L. casei increased proportionally to adding persimmon powder for all storage days. Furthermore, addition of fruit powder increased short-chain fatty acid and polyunsaturated fatty acid contents. According to sensory analysis results, sample D had the lowest scores from the panelists, whereas the Control together with samples B and C were the most liked yoghurts in terms of flavor characteristics. In terms of overall acceptability, all of the samples received scores over three points on a five-point scale throughout storage. This study indicates that persimmon powder enriched yoghurt is a good vehicle for L. casei and yoghurt bacteria with improved fatty acid profile and acceptable sensory characteristics.","PeriodicalId":15615,"journal":{"name":"Journal of Dairy Research","volume":" ","pages":"477-485"},"PeriodicalIF":1.6,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142794711","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Hybrid yoghurt: enhancing consumer acceptance by combining dairy and plant-based derivatives. 混合酸奶：通过结合乳制品和植物性衍生物来提高消费者的接受度。

IF 1.6 3区农林科学

Journal of Dairy Research Pub Date : 2024-11-01 Epub Date: 2025-03-04 DOI: 10.1017/S0022029925000123

Mohammad Abdulla Al Noman, Hilde Slaghuis, Anke Vos, Nyasha Grace Ngirande, J Koos Oosterhaven, Md Nahidul Islam

引用次数: 0