Mljekarstvo最新文献_第6页

Antimicrobial resistance of Staphylococcus aureus strains isolated from cow raw milk samples from Albania and Serbia 从阿尔巴尼亚和塞尔维亚的牛奶样品中分离出的金黄色葡萄球菌菌株的耐药性

IF 1.2 4区农林科学

Mljekarstvo Pub Date : 2021-10-08 DOI: 10.15567/mljekarstvo.2021.0404

Erinda Lika

{"title":"Antimicrobial resistance of Staphylococcus aureus strains isolated from cow raw milk samples from Albania and Serbia","authors":"Erinda Lika","doi":"10.15567/mljekarstvo.2021.0404","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2021.0404","url":null,"abstract":"This research aimed to determine the prevalence rate of antimicrobial resistance (AMR) of Staphylococcus aureus isolated from raw cow milk samples in Albania and Serbia. A total of 100 raw milk samples, 50 from Albania and 50 from Serbia, have been collected from randomly selected cattle farms. Twelve samples (12 %) were positive for S. aureus, five of those originating from Albania (41.66 %) and seven from Serbia (58.33 %). Resistance of isolated S. aureus strains to ampicillin in milk samples from Albania (36.7 %) and Serbia (34.1 %) was the most common. Some of S. aureus strains from milk samples from Albania were resistant to tetracycline (16.9 %), while isolates from milk samples from Serbia were more resistant towards oxacillin (18 %). The recorded resistance towards erythromycin (13.2 %; 13.1 %), and sulfatrim (7.6 %; 6.9 %) was similar between both milk samples, respectively. The obtained results have shown higher resistance of S. aureus strains towards cephalothin in milk samples from Serbia (3.9 %) compared to milk samples from Albania (1.6 %), respectively. All isolates tested for antibiotic sensitivity were susceptible to methicillin, vancomycin, chloramphenicol, and ciprofloxacin. The obtained results regarding the minimum inhibitory concentrations (MICs) of antibiotics indicated that isolates were resistant to tetracycline, oxacillin, erythromycin, and ampicillin, respectively. Results of our investigation have shown that the found antibiotics residues are related to the usage of erythromycin (72.6 % and 73.9 %), followed by ampicillin (70.4 % and 71.2 %) while residues of ciprofloxacin in the analysed milk samples was not registered.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2021-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49565127","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: 5

The effect of different starters on performance and physiological characteristics of early-weaned female Holstein calves 不同发酵剂对早期断奶荷斯坦母犊牛生产性能和生理特性的影响

IF 1.2 4区农林科学

Mljekarstvo Pub Date : 2021-06-29 DOI: 10.15567/mljekarstvo.2021.0304

S. Benak, T. Bobić, Z. Steiner, M. Ronta, J. Novoselec, M. Đidara, P. Mijić, V. Gantner

{"title":"The effect of different starters on performance and physiological characteristics of early-weaned female Holstein calves","authors":"S. Benak, T. Bobić, Z. Steiner, M. Ronta, J. Novoselec, M. Đidara, P. Mijić, V. Gantner","doi":"10.15567/mljekarstvo.2021.0304","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2021.0304","url":null,"abstract":"The objective of this research was to determine the effect of different starters consisted of dried whey and soy proteins with low anti-nutritive factors (ANFs) + amino acids (lysine and methionine) on body measurements, biochemical parameters, and feed consumption of early-weaned female Holstein calves. Based on the starter, calves were divided into four groups: i) control (control starter), ii) E1 (starter with added dry whey), iii) E2 (starter with added soy proteins with low ANFs + lysine and methionine), and iv) E3 (starter with added dry whey and soy proteins with low ANFs + lysine and methionine). Results indicate that different starters based on whey powder and soy proteins with low ANFs + lysine and methionine significantly affected the consumption of milk replacer and starter, the total consumption of dry matter, then withers in height, and body length (among body traits) as well as NEFA (among blood biochemical parameters) of female Holstein calves. Finally, starters based on dried whey and soy proteins with low ANFs + lysine and methionine could be recommended to optimize the growth and feed consumption.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2021-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42871966","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

Effects of rations and seasons on milk yield and composition in small and medium dairy farms from a Tunisian northern area (Bizerte Region) 口粮和季节对突尼斯北部地区(比塞大地区)中小型奶牛场产奶量和成分的影响

IF 1.2 4区农林科学

Mljekarstvo Pub Date : 2021-06-29 DOI: 10.15567/mljekarstvo.2021.0305

K. Attia, C. Darej, N. M’Hamdi, Ghazi Sadkaoui, N. Moujahed

{"title":"Effects of rations and seasons on milk yield and composition in small and medium dairy farms from a Tunisian northern area (Bizerte Region)","authors":"K. Attia, C. Darej, N. M’Hamdi, Ghazi Sadkaoui, N. Moujahed","doi":"10.15567/mljekarstvo.2021.0305","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2021.0305","url":null,"abstract":"In Tunisia, dairy farming faced several problems limiting the improvement of the milk sector, mostly at the level of small farmers. These difficulties are related to the milk quality affected by the feed quality distributed throughout the year. This study aimed to evaluate the effect of rations and seasons on daily individual milk production (DIMP) and some physicochemical characteristics (Fat content: FC, Protein content: PC, Urea concentration: UC, Total Solids: TS). A survey and milk samplings were performed on 135 farmers. Collected data were treated by the variance analysis using the GLM procedure of the SAS system. This study allowed to identify four types of ration: TR1: Concentrate (CC)+Green Forage(GF), TR2: CC+Dry Forage (DF), TR3: CC+GF+DF and TR4: Diet containing Silage (S), used by farmers with the frequencies of 14.82, 37.19, 44.6 and 3.38 % respectively. The highest DIMP (P<0.0001) was obtained by TR1 (17.3 kg/day) and the lowest (13.6 kg/day) by TR2. TR4 allowed FC, PC (P<0.05) and TS (P<0.01) higher (3.84, 3.14 and 12.31 % respectively) than those obtained in the other rations. The UC (P<0.0001) was the highest in TR1 and TR3 (32.05 mg/dL) followed by TR4 (28.3 mg/dL) and TR2 (26.2 mg/dL). Concerning the season effect, the highest DIMP (P<0.0001) was obtained during spring (17.7 kg/day), the lowest was during autumn (13.1 kg/day). The FC (P<0.05) was the lowest in winter (3.52 %). The PC (P<0.01) was higher during autumn and winter (averaged 3.07 %). The UC (P<0.0001) was the highest in spring (32.23 mg/dL) and the lowest in autumn (25.67 mg/dL). It was concluded that milk parameters were in the acceptable ranges comparatively to the national averages.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":"1 1","pages":""},"PeriodicalIF":1.2,"publicationDate":"2021-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67206853","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

Improving the texture and rheology of set and stirred kombucha fermented milk beverages by addition of transglutaminase 添加转谷氨酰胺酶改善凝固搅拌康普茶发酵乳饮料的质地和流变性

IF 1.2 4区农林科学

Mljekarstvo Pub Date : 2021-06-29 DOI: 10.15567/mljekarstvo.2021.0301

Mirela Iličić, S. Milanovic, K. Kanuric, V. Vukić, Dajana V. Vukić, Biljana Stojanović

{"title":"Improving the texture and rheology of set and stirred kombucha fermented milk beverages by addition of transglutaminase","authors":"Mirela Iličić, S. Milanovic, K. Kanuric, V. Vukić, Dajana V. Vukić, Biljana Stojanović","doi":"10.15567/mljekarstvo.2021.0301","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2021.0301","url":null,"abstract":"The possibilities of manufacturing fermented milk beverages by applying kombucha inoculum concentrated by evaporation and with addition of transglutaminase have been investigated. The main aims of this study were to investigate influence of concentrated kombucha inoculum and the addition of transglutaminase (TG) on textural, rheological and sensory properties of set and stirred fermented milk beverages. The results showed that the addition of transglutaminase had a great influence on textural characteristics and rheological properties of kombucha fermented milk beverages. Firmness and consistency of kombucha fermented milk products were significantly increased with the incorporation of TG compared to the control sample. Set samples with TG addition had approximately 90 % higher hysteresis loop area compared to stirred samples, while hysteresis loop area of stirred samples without TG was 60 % lower compared to set samples. The enzymatic treatment of milk with TG improved texture, rheology and sensorial characteristics of set and stirred fermented milk beverages obtained by concentrated kombucha inoculum.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2021-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47897082","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: 1

Effect of acacia exudate gum on milk gel fermentation of flavoured synbiotic yoghurt enriched with Daucus carota L. ssp. sativus var. atrorubens Alef fibre 阿拉伯胶渗出胶对胡萝卜素风味合生酸奶乳胶发酵的影响。sativus var.atrorubens Alef纤维

IF 1.2 4区农林科学

Mljekarstvo Pub Date : 2021-06-29 DOI: 10.15567/mljekarstvo.2021.0306

T. Ozcan, Saliha Karaman

引用次数: 4

Pesticide residues in cow’s milk 牛奶中的农药残留

IF 1.2 4区农林科学

Mljekarstvo Pub Date : 2021-06-29 DOI: 10.15567/mljekarstvo.2021.0302

M. Ćosić, Bojana D. Špirović Trifunović, A. Petrovič, Svetlana Tasić, N. Puvača, S. Đurić, G. Vuković, B. Konstantinović, D. Marinković, V. Bursić

引用次数: 4

The effect of protein supplement from skin wastes on hematological, biochemical metabolic indices and dairy productivity of highly yielding cows 从皮肤废弃物中补充蛋白质对高产奶牛血液、生化代谢指标和奶牛生产能力的影响

IF 1.2 4区农林科学

Mljekarstvo Pub Date : 2021-06-29 DOI: 10.15567/mljekarstvo.2021.0303

A. Bogdanova, A. Alekseev, A. Payuta, E. Flerova, A. V. Konovalov, V. Kosolapov

{"title":"The effect of protein supplement from skin wastes on hematological, biochemical metabolic indices and dairy productivity of highly yielding cows","authors":"A. Bogdanova, A. Alekseev, A. Payuta, E. Flerova, A. V. Konovalov, V. Kosolapov","doi":"10.15567/mljekarstvo.2021.0303","DOIUrl":"https://doi.org/10.15567/mljekarstvo.2021.0303","url":null,"abstract":"This study was aimed to establish the effect of a fodder protein supplement from minced subcutaneous epithelium of farm animals on hematological, biochemical parameters of metabolism and milk productivity of high-yielding cows during the early lactation. For this, three groups of cows, six animals each, were formed according to the principle of analogous pairs. The control group received the main diet, the second and third experimental groups were daily fed with 300 g and 500 g of protein supplement for 60 days in addition to the main diet, respectively. The effect of prolongation of the supplement was studied over the next 30 days. Hematological and biochemical blood parameters, qualitative and quantitative composition of milk were studied in all animals. The animals of the experimental groups showed an increase in metabolic and redox processes during the experiment. An increase in the metabolism of nutrients in the liver has been found. Due to the sufficient intake of protein in the organism of animals, there was an increase in milk productivity and milk quality indicators.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":" ","pages":""},"PeriodicalIF":1.2,"publicationDate":"2021-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48012850","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

Influence of pH and solids content on heat-induced changes in structural arrangements of proteins in milk pH和固体含量对牛奶中蛋白质结构变化的影响

IF 1.2 4区农林科学

Mljekarstvo Pub Date : 2021-03-16 DOI: 10.15567/MLJEKARSTVO.2021.0202

Tatijana Markoska, Melbourne Vic Australia Biomedicine

引用次数: 2

Analysis of the kefir and koumiss microbiota with the focus on certain functional properties of selected lactic acid bacteria 对开菲尔和酸奶菌群的分析，重点关注选定的乳酸菌的某些功能特性

IF 1.2 4区农林科学

Mljekarstvo Pub Date : 2021-03-16 DOI: 10.15567/MLJEKARSTVO.2021.0204

B. Yusuf

{"title":"Analysis of the kefir and koumiss microbiota with the focus on certain functional properties of selected lactic acid bacteria","authors":"B. Yusuf","doi":"10.15567/MLJEKARSTVO.2021.0204","DOIUrl":"https://doi.org/10.15567/MLJEKARSTVO.2021.0204","url":null,"abstract":"The aim of this research was to determine the microbiota of commercial kefir, koumiss and homemade kefir samples using metagenomic analysis and compare some probiotic properties of lactic acid bacteria isolated from these beverages and Lactobacillus casei, used in yakult production. One koumiss, 5 commercially available kefir beverages with different brands, and 1 homemade kefir were used as samples. Microbial diversity of kefir and koumiss samples were determined by metagenomic analysis, targeting V1-V2 region of 16S rRNA gene. Streptococcus thermophilus and Lactococcus lactis were detected as dominant in direct DNA isolation from commercially available kefir beverages. Lc. lactis and Leuconostoc mesenteroides were dominant in MRS agars, and Lc. lactis were dominant in M17 agars. In kefir beverages produced by kefir grains, Lb. kefiranofaciens was determined as the dominant bacteria. Lb. kefiri and Enterococcus durans were found dominant in MRS and M17 agars respectively. Lb. kefiranofaciens, Lb. kefiri, and Str. thermophilus were the dominant bacterias of koumiss beverages. Microorganisms isolated from kefir and koumiss beverages were found to exhibit basic probiotic properties, similar to the lactic acid bacteria isolated from yakult. This research presented bacterial microflora and probiotic properties of lactic acid bacteria isolated from kefir and koumiss beverages consumed in Turkey.","PeriodicalId":18635,"journal":{"name":"Mljekarstvo","volume":"71 1","pages":"112-123"},"PeriodicalIF":1.2,"publicationDate":"2021-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47490629","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: 3

Effect of total solids standardization using different methods on mineral content of yoghurt 总固形物不同标准化方法对酸奶中矿物质含量的影响

IF 1.2 4区农林科学

Mljekarstvo Pub Date : 2021-03-16 DOI: 10.15567/MLJEKARSTVO.2021.0203

F. Ergin

引用次数: 1