Mljekarstvo最新文献_第2页

Effect of reproductive indices and bovine somatotropin on milk yield in Holstein cows experiencing climatic sub-fertility 生殖指数和牛生长激素对气候亚育荷斯坦奶牛产奶量的影响

IF 1.2 4区农林科学

Mljekarstvo Pub Date : 2023-06-19 DOI: 10.15567/mljekarstvo.2023.0302

Marcos Luna

{"title":"Effect of reproductive indices and bovine somatotropin on milk yield in Holstein cows experiencing climatic sub-fertility","authors":"Marcos Luna","doi":"10.15567/mljekarstvo.2023.0302","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2023.0302","url":null,"abstract":"This study aimed at determining the association between reproductive indexes and the total milk yield in non-planed lactations ≥600 days in sub-fertile Holstein cows treated or not with recombinant bovine somatotropin (rbST) and experienced prolonged hyperthermia. A total of 1141 cows with a single lactation were enrolled in the study: 622 were not treated with rbST (control) and 519 were treated with rbST (500 mg every 14 days throughout lactation). Across parities, control cows with >480 days open, produced 5642 kg more milk (p<0.01) than cows with <380 days open. rbST-treated cows produced 5994 more (p<0.01) kg of milk during the entire lactation than cows with <380 days open. In control cows receiving ≥10 services, the average total milk yield was 1811 kg higher (p<0.01) than in cows receiving ≤10 services. In rbST-treated cows, the average total milk yield was 1680 kg higher (p<0.01) in cows receiving ≥10 services, compared to cows receiving ≤10 services. The overall conception rate for all services was 51% and 73% (p<0.01) for control and rbST-treated cows, respectively. In conclusion, the greater the delay to get pregnant and the greater the number of services per lactation the higher the total milk yield per lactation were observed. Thus, in this unusual situation where sub-fertile cows are retained with >380 days open and they continue to be inseminated after 10 unsuccessful services, the impact of delayed conception is not entirely negative as this disadvantage is more than outweighed by the extra milk that is produced when lactation is extended.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":"1 1","pages":""},"PeriodicalIF":1.2,"publicationDate":"2023-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41375585","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Quality indices of ice cream produced from dairy milk partially substituted with Bambara groundnut (Vigna subterranean (L)Verdc.) beverage 用Bambara花生（Vigna underground（L）Verdc.）部分替代牛奶生产的冰淇淋的质量指标饮料

IF 1.2 4区农林科学

Mljekarstvo Pub Date : 2023-06-19 DOI: 10.15567/mljekarstvo.2023.0306

C. M. Eze

{"title":"Quality indices of ice cream produced from dairy milk partially substituted with Bambara groundnut (Vigna subterranean (L)Verdc.) beverage","authors":"C. M. Eze","doi":"10.15567/mljekarstvo.2023.0306","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2023.0306","url":null,"abstract":"The most important ingredient in ice cream production is milk. However, keeping the body, structure, and texture of ice cream requires maintaining the right balance of various constituent ingredients. Recently, a number of plant-based milk alternatives have emerged with reduced particle size distribution. Although Bambara groundnut milk (BGNM) beverage appears increasingly applicable in yoghurt production, there is paucity of relevant literature reporting its application in ice cream production. In order to supplement the existing information, this work investigated the quality indices of ice cream from dairy milk partially substituted with Bambara groundnut beverage. Different proportions of dairy milk and BGNM blended to produce ice cream involved seven formulations (100:0, 0:100, 90:10, 80:20, 70:30, 60:40 and 50:50, all v/v %). Quality indices measured included the antinutrients (phytic acid and tannins), physicochemical, microbial and sensory aspects. The obtained results showed that fat and ash content decreased with increased substitution of dairy milk, whereas the protein, carbohydrate, calcium, iron, potassium and magnesium contents increased with addition of Bambara groundnut. In addition to statistical differences that occurred across the samples (p<0.05) in most cases, with varying ranges from pH (5.20-6.61), overrun (11.00-73.50%), total solids (10.98-12.35%), viscosity (1.00-2.25 Pa.s), to total titratable acidity (0.05-0.11 g/100 mL). Besides the increased meltdown values, and the somewhat varying anti-nutrients (tannin = 0.32-2.64 mg/100 g; phytic acid = 2.97-63.85 mg/100 g), the total viable count ranged from 1.2 x 103 to 8.7 x 102 CFU/mL, while sensory characteristics had quite a number of resemblances (p>0.05) between some samples. This current work has demonstrated a desirable ice cream can be produced by partially substituting dairy milk with up to 30% Bambara groundnut extract.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2023-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43164479","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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: 2

The importance of somatic cell count in dairy technology 体细胞计数在乳制品技术中的重要性

IF 1.2 4区农林科学

Mljekarstvo Pub Date : 2023-03-27 DOI: 10.15567/mljekarstvo.2023.0201

Isfendiyar Darbaz

引用次数: 0

Antioxidant potential of milk obtained from Holstein-Friesian cows with regard to the subsequent lactations and stage of lactation 荷斯坦-弗里斯奶牛乳汁在后续泌乳和泌乳阶段的抗氧化潜力

IF 1.2 4区农林科学

Mljekarstvo Pub Date : 2023-03-27 DOI: 10.15567/mljekarstvo.2023.0203

M. Stobiecka

{"title":"Antioxidant potential of milk obtained from Holstein-Friesian cows with regard to the subsequent lactations and stage of lactation","authors":"M. Stobiecka","doi":"10.15567/mljekarstvo.2023.0203","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2023.0203","url":null,"abstract":"The aim of the research was to assess the content of components showing antioxidant activity in the milk of Holstein-Friesian cows and changes in the total antioxidant status during subsequent lactations and their stages. The material for analysis consisted of milk collected from 90 cows (30 for each analysed lactation number: I - primaparous; II - multiparous in second lactation; III - multiparous in third lactation) during three periods: 1 - up to 100 days of lactation, 2 - 101-200 days of lactation, and 3 - 201-305 days of lactation. The basic chemical composition, casein content, somatic cell counts, selected whey proteins and fat-soluble vitamins were determined in the milk. The total antioxidant status (TAS) of milk was also measured. With the subsequent lactation, the content of components with antioxidant properties, i.e. vitamins A and E, and albumins (α-lactalbumin and β-lactoglobulin), decreased significantly (p≤0.01). Simultaneously, a decrease in the level of TAS in milk was noted. The lactation phase had a minor effect on the antioxidant potential of milk. The obtained high correlation coefficients between the value of the TAS and the content of vitamins A, E and β-lactoglobulin indicate that the content of these compounds largely determines the antioxidant potential of milk. On the other hand, the obtained negative correlations between the level of antioxidant potential and the daily milk yield (r = -0.347, p≤0.05) suggest that the high productivity of cows negatively affects the antioxidant value of milk.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43838737","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Volatile profile, textural and sensory properties of Diyarbakır Örgü cheese produced from sheep and cow milk of different ripening time 用不同成熟时间的羊奶和牛奶生产的DiyarbakırÖrgü奶酪的挥发性、质地和感官特性

IF 1.2 4区农林科学

Mljekarstvo Pub Date : 2023-03-27 DOI: 10.15567/mljekarstvo.2023.0206

A. Hatipoğlu

{"title":"Volatile profile, textural and sensory properties of Diyarbakır Örgü cheese produced from sheep and cow milk of different ripening time","authors":"A. Hatipoğlu","doi":"10.15567/mljekarstvo.2023.0206","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2023.0206","url":null,"abstract":"Diyarbakır Örgü (knitted) cheese (DOC) is a semi-fat, hard, and a pasta-filata type cheese. The objective of this study was to evaluate volatile organic compounds (VOC), and textural and sensory properties of DOC during the 120-day maturation period. For this purpose, a total of 5 different cheeses were produced as 100% sheep’s milk (C1), 100% cow’s milk (C2), 90% sheep’s milk + 10% cow’s milk (C3), 80% sheep’s milk + 20% cow’s milk (C4), and 70% sheep’s milk + 30% cow’s milk (C5). During the ripening, a total of 31 compounds, including esters (9), alcohols (5), acids (5), ketones (5), aldehydes (4), and miscellaneous (3), were identified in all cheese samples. Volatile compounds increased, both qualitatively and quantitatively, along with the increase of the percentage of sheep milk used in the cheese production increased. At the beginning of ripening, the total amount of VOC in the DOC obtained from sheep’s milk was 3.27-fold greater than that of the produced cow’s milk, while this ratio increased to 4.57 at the end of ripening. The total VOC contents of all the DOC reduced along the ripening and decreased by 53.37, 64.92, 15.53, 51.81, and 64.84% for C1, C2, C3, C4, and C5, respectively. As the amount of cow's milk used in DOC production increased, the values of all textural properties (hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness) of the cheese increased too. On the other hand, these values decreased with the maturation (p<0.05). The rates of decrease in hardness (N), adhesiveness (N.s), springiness (cm), cohesiveness, gumminess (N), and chewiness (mJ) values of the cheese groups with the storage were C1>C3>C2>C4>C5, C4>C1>C5>C2>C3, C2>C1>C3>C4>C5, C3>C2>C1>C5>C4, C1>C4>C3>C2>C5 and C3>C4>C1>C5>C2, respectively. In terms of sensory properties (colour, texture and, taste-aroma) of the cheese mature C2, mature C1 and 30-day ripened C1 cheese samples were preferred more, respectively.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42744899","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Effect of chia (Salvia hispanica L.) seed mucilage powder on some physicochemical and rheological properties of ayran drinks 丹参籽胶浆粉对艾然饮料某些理化和流变性能的影响

IF 1.2 4区农林科学

Mljekarstvo Pub Date : 2023-03-27 DOI: 10.15567/mljekarstvo.2023.0205

Elif Buse Tas

引用次数: 0

Assessment of the main factors affecting goat milk yield and composition in the North West region of Tunisia 突尼斯西北地区影响山羊奶产量和成分的主要因素评估

IF 1.2 4区农林科学

Mljekarstvo Pub Date : 2023-03-27 DOI: 10.15567/mljekarstvo.2023.0204

Hichem Khemiri

{"title":"Assessment of the main factors affecting goat milk yield and composition in the North West region of Tunisia","authors":"Hichem Khemiri","doi":"10.15567/mljekarstvo.2023.0204","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2023.0204","url":null,"abstract":"This study aimed to assess the main factors affecting goat milk yield and composition from the Northwest region of Tunisia. A survey and a sampling campaign were conducted over four months (February-May, 2018), within 112 farms in 3 regions. Individual daily milk yield (DMY) was registered and milk samples were taken in duplicate to be analysed for fat (FC), protein (PC), solid not fat (SNF), density and lactose contents. Results showed that the Alpine breed allowed the highest DMY and PC, and the Damasquine presented the highest FC. The third lactation allowed the highest DMY (0.95 Lday-1) and FC (6.68%), however the highest PC, SNF and density are recorded for primiparous. Concerning the birth weight of kids, DMY increased significantly with the weight of the kids at birth, and it resulted in a significant effect on the FC. The assessment of the region effect showed that the highest DMY was obtained in the region of Jendouba and Ghardimaou. For milk composition, when breed effect was eliminated and focused only on the local breed, we found the highest FC in Sedjnen/Nefza. The analysis of the goat feeding allowed identifying 5 types of rations. Also, statistical analysis showed that the highest DMY resulted from the rations T4 and T5 (averaged 1.06 Lday-1). No effect of ration type on FC and density was found. Concerning PC, SNF and lactose, the ration effect had no significant effect, but a trend of highest values was noted for T3. It was concluded that dairy performances were low, focusing only on the local goat population. However, the produced milk is of good quality regarding the determined chemical composition. Indeed, there is a negative correlation between milk production and the chemical composition of milk. Substantial improvements are potentially possible through actions (improvement of the quality of the ration, milk hygiene, milk collection pattern, training of breeders, etc) to develop a value chain in the region and improve farmer incomes.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46211625","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Milk urea concentration as a tool for optimising crude protein content in dairy goat diets: a path to sustainable milk production 乳尿素浓度作为优化奶山羊日粮中粗蛋白质含量的工具:实现可持续牛奶生产的途径

IF 1.2 4区农林科学

Mljekarstvo Pub Date : 2023-03-27 DOI: 10.15567/mljekarstvo.2023.0202

Darija Bendelja Ljoljić

{"title":"Milk urea concentration as a tool for optimising crude protein content in dairy goat diets: a path to sustainable milk production","authors":"Darija Bendelja Ljoljić","doi":"10.15567/mljekarstvo.2023.0202","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2023.0202","url":null,"abstract":"Milk urea concentration (MU) has been extensively studied and is often used to evaluate energy and protein balance in dairy cattle diets, but not to this extent in dairy goat diets. The aim of this study was to determine the relationship between MU concentration and crude protein content (CP) in the diet of Alpine goats in order to reduce excessive nitrogen excretion from the organism. For this purpose, 72 goats were randomly divided into three equal groups (24 animals) and fed a concentrate mix containing 14%, 16%, and 18% CP, respectively. The chemical composition of milk samples was determined and the ratio of milk fat to protein was calculated. Statistical analysis of the data was performed using the MIXED procedure (SAS V8 software package). Increasing CP from 14% to 16% in the diet increased daily milk yield by 0.4 kg (p<0.001), and MU concentration from 35.01 to 41.24 mg/100 mL (p<0.001). Based on the calculated inflection point of daily milk yield and protein content in milk, the range of MU concentration from 40.00 to 45.00 mg/100 mL can be considered optimal and is a good indicator of a balanced diet for goats.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44413969","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Characterization of yoghurt supplemented with Lacticaseibacillus rhamnosus as a bioprotective antifungal culture 添加鼠李糖乳杆菌作为生物保护性抗真菌培养物的酸奶特性研究

IF 1.2 4区农林科学

Mljekarstvo Pub Date : 2022-12-20 DOI: 10.15567/mljekarstvo.2023.0103

Sahar Khan-Mohammadi

{"title":"Characterization of yoghurt supplemented with Lacticaseibacillus rhamnosus as a bioprotective antifungal culture","authors":"Sahar Khan-Mohammadi","doi":"10.15567/mljekarstvo.2023.0103","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2023.0103","url":null,"abstract":"Lactic acid bacteria (LAB) play a very important role as natural bio-preservatives in foods. Accordingly, the inhibitory effect of Lactobacillus rhamnosus (L. rhamnosus) on 4 fungi species of Yarrowia, Penicillium expansum (P. expansum), Saccharomyces cerevisiae (S. cerevisiae), Aspergillus niger (A. niger), Kluyveromyces lactis (K. lactis) was investigated. Then P. expansum was selected as the most important contaminant mould in yoghurt to study the use of L. rhamnosus to reduce selective spoilage of P. expansum in yoghurt. Also, the effect of this bioprotective culture on the count of starter bacteria and some characteristics of yoghurt was determined. L. rhamnosus (106 cfu /mL) was inoculated into the milk along with yoghurt starter bacteria, so that four samples were produced T0 (L. rhamnosus = 0, P. expansum = 0), T1 (L. rhamnosus = 106 cfu/mL, P. expansum = 0), T2 (L. rhamnosus = 0, P. expansum = 105cfu/mL); T3 (L. rhamnosus = 106 cfu/mL, P. expansum = 105cfu/mL). All samples were analysed for pH, acidity, viscosity, syneresis, microbial (survival of Streptococcus thermophilus and Lactobacillus bulgaricus and P. expansum) and overall acceptability. L. rhamnosus had an inhibitory effect on the survival of P. expansum (p<0.05) but was not able to completely control it. L. rhamnosus in T3 sample had an inhibitory effect from the first day to the end of storage. Furthermore, during the storage, the survival of yoghurt starter bacteria in probiotic yoghurt samples was higher than the control (p<0.05). T3 had lower pH, viscosity and overall acceptability score compared to the control and its syneresis was higher (p<0.05). In general, the addition of 106 cfu/mL of L. rhamnosus did not have a complete inhibitory effect on P. expansum (105 CFU/mL) until the end of storage time.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2022-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44146560","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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

Characterization of physicochemical, rheological, aroma, and sensory properties of spreadable processed cheese supplemented with chia, quinoa, and teff seeds 添加奇亚、藜麦和聚四氟乙烯种子的可涂抹加工奶酪的理化、流变、香气和感官特性的表征

IF 1.2 4区农林科学

Mljekarstvo Pub Date : 2022-12-20 DOI: 10.15567/mljekarstvo.2023.0104

Buket Aydeniz Guneser

{"title":"Characterization of physicochemical, rheological, aroma, and sensory properties of spreadable processed cheese supplemented with chia, quinoa, and teff seeds","authors":"Buket Aydeniz Guneser","doi":"10.15567/mljekarstvo.2023.0104","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2023.0104","url":null,"abstract":"The physicochemical, rheological, aroma, and sensory properties of spreadable processed cheese supplemented with chia, quinoa, and teff seeds were evaluated. The changes in proximate composition, color values, rheological parameters, volatile profile, sensory, and microbiological properties of the cheese samples stored at 4 °C for 90 days were assessed. Significant differences in the initial contents of dry matter, protein, and fat were observed among the cheese samples. The pH was affected by the storage time and type of added pseudocereal. Moreover, the storage time and type of pseudocereal interaction affected the titratable acidity and color parameters of the cheese samples. The water-soluble nitrogen content increased slightly in all cheese samples during storage. The cheese samples supplemented with pseudocereals exhibited a pseudoplastic behavior. The consistency index of the cheese samples ranged from 2.277 to 2.550 Pa.sn, and the flow behavior index ranged from 0.528 to 0.665. The counts of total coliform and yeast-mold in all cheese samples were <1 log CFU/g cheese, and the counts of total mesophilic aerobic bacteria ranged from 2.21 log CFU/g cheese to 2.76 log CFU/g cheese. A total of 27 volatile compounds, consisting of acids, aldehydes, ketones, esters, and terpenes, were identified in the cheese samples. The amounts of butanoic acid, hexanoic acid, octanoic acid, and nonanoic acid in all cheese samples were higher than that of other volatiles, with the amounts ranging from 639 µg/kg to 3284 µg/kg, 711.20 µg/kg to 2723.27 µg/kg, 187.60 µg/kg to 722.71 µg/kg, and 75.42 µg/kg to 206.02 µg/kg, respectively. The most preferred cheese in terms of sensory properties was the control sample, followed by the SCT, SCQ, and SCC samples.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2022-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43252681","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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