Journal of advances in dairy research最新文献

{"title":"Effects of Polysaccharides from Mango’ Peel on Physiochemical and Sensory Properties of Non-Fat Yoghurts","authors":"S. Al-Sheraji, Sameer Alburihi, Y. H. Nasser, Y. Nagi","doi":"10.4172/2329-888X.1000181","DOIUrl":"https://doi.org/10.4172/2329-888X.1000181","url":null,"abstract":"Plant polysaccharides derived from fruits and vegetables are natural fibre materials with a low calorie content that can be used as a healthy alternative to gum stabilisers and starches for structuring free-fat yoghurt. This study aims to evaluate the effect of the supplementation of polysaccharides from Mango’ Peel (as fat replacers) on the quality attributes of free-fat yoghurt. Polysaccharides at 0.05, 0.10 and 0.15 g/100 mL of reconstituted milk, were used also carboxymethyl cellulose (CMC) with 0.15 g/100 mL was used for evaluation of the product’s properties. The results showed that the addition of polysaccharides accelerated the rate of pH reduction and induced earlier gelation. The gel viscoelastic properties were enhanced with addition of polysaccharides. This was accompanied with progressive reduction in the syneresis and contributing to the stronger gel network. Flavour, structure, acidity, appearance and colour of yoghurt with polysaccharides received high scores. For the first time, the addition of fruit polysaccharides could improve physical and sensory properties of the yoghurt and 0.05 g of polysaccharides/100 mL was the most suitable level.","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"2017 1","pages":"1-6"},"PeriodicalIF":0.0,"publicationDate":"2017-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45372828","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}

{"title":"Discovery and Validation of Immunological Biomarkers in Milk for Health Monitoring of Dairy Cows - Results from a Multiomics Approach","authors":"K. Zoldan, J. Schneider, T. Moellmer, Christiane Fueldner, J. Knauer, M. Fuerll, A. Starke, M. Specht, K. Reiche, J. Hackermueller, S. Kalkhof, M. von-Bergen, U. Bergfeld, R. Fischer, S. Pache, J. Lehmann","doi":"10.4172/2329-888X.1000182","DOIUrl":"https://doi.org/10.4172/2329-888X.1000182","url":null,"abstract":"At onset of milk production and in early lactation highly producing dairy cows are most susceptible for inflammatory diseases due to functional suppression of immune cells. Intensive supervision of the animals is essential and implementation of new technologies to on-farm routines will be the next step to provide automation and improvement of herd health monitoring programs. Objective of our study was to identify and validate immunological biomarkers in milk that indicate extra-mammary inflammatory diseases to characterize the general health status of highly-producing dairy cows. \u0000In total 89 healthy and 75 diseased animals (German Holstein cows) were included. Diseases were distinguished by either systemic (extra-mammary) occurrence or those affecting the mammary gland (mastitis) and further classified by their severity. For protein biomarker discovery we used a top-down approach to narrow down a broad range of secreted gene products of the milk cell transcriptome (microarray) and proteome to a few promising candidates which were validated using real-time PCR and ELISA. The most promising biomarker candidates were statistically evaluated. Receiver operating characteristic analysis revealed haptoglobin, secretory component, lactoferrin and vascular endothelial growth factor showing the highest discriminatory capability for diseased vs. healthy cows. Values for sensitivity at a specificity of 94% were 82% for haptoglobin, 59% for secretory component, 55% for lactoferrin and 67% for vascular endothelial growth factor. Statistical evaluation by multinomial logistic regression and k-nearest neighbor method confirmed haptoglobin as the best single-use biomarker. In combination with secretory component or lactoferrin an increase in overall sensitivity or specificity, depending on the classification method, could be achieved. \u0000The application of the validated health biomarkers in combination with an easy high-throughput detection system would offer a solution to adapt dairy herd management to changing requirements on animal welfare, farming efficiency, milk supply, and food safety in modern agriculture.","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"2017 1","pages":"1-18"},"PeriodicalIF":0.0,"publicationDate":"2017-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.4172/2329-888X.1000182","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44518457","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}

{"title":"Prospects and Problems of Dietary Glucosinolates in Animal Feeding","authors":"M. Tripathi, A. Mishra","doi":"10.4172/2329-888X.1000180","DOIUrl":"https://doi.org/10.4172/2329-888X.1000180","url":null,"abstract":"Brassica originated feed and fodders are the chief source of glucosinolates in animal diets. High intake of glucosinolates induce several health and production problem in animals, however low glucosinolates containing meals may be good source of protein especially of sulfur containing amino acids. Recent research on glucosinolates shown that feeding of low glucosinolates containing meals reduce fungus infestation of ration, increase isothiocynate content of animal produce and increased peripheral fat with higher contents of unsaturated fatty acids (C18:00, 1 trans, C22:2) in carcass and milk fat, are advantages of Brassica meal feeding because isothiocyantes and unsaturated fatty acids exerts anti-carcinogenic properties. The deleterious effects of high glucosinolate containing meals could be eliminated using a suitable detoxification technology and keeping the level of glucosinolate within tolerable limits.","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":" ","pages":"1-4"},"PeriodicalIF":0.0,"publicationDate":"2017-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44947716","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}

{"title":"Effect of Green Tea and Moringa Leave Extracts Fortification on the Physicochemical, Rheological, Sensory and Antioxidant Properties of Set-Type Yoghurt","authors":"E. S. Shokery, M. El-Ziney, A. Yossef, R. I. Mashaly","doi":"10.4172/2329-888X.1000179","DOIUrl":"https://doi.org/10.4172/2329-888X.1000179","url":null,"abstract":"The effects of co-production of green tea (Camellia sinensis L) or Moringa oleifera leaves extracts with set-type yogurt on the physicochemical, rheological, and sensory and antioxidant properties of the produced bio-yoghurts were investigated. Plant extracts were subjected to GC-MS analysis in order to identify the major compounds. The analysis revealed the presence of 21 and 27 major compounds in green tea and moringa leaves extracts respectively. Most of these compounds pose different biological roles. From the preliminary sensory study of testing wide range (0.1-1.5%, w/w) of both plants extract in yoghurt trails it was concluded that the best chosen concentrations were 1% and 0.9% of green tea and moringa extracts respectively. The chemical analysis of plain and bio-yoghurts (green tea or moringa) showed no differences in composition in regard to protein, fat, and total solids as it were amounted to 3.75 ± 0.15%, 3.65 ± 0.03% and 14.45 ± 0.15% respectively. The pH decreased during the production leveled to 4.60 ± 0.05 after incubation while it was not significantly changed during storage whereas, titratable acidity showed invers relation increased to be 0.70 ± 0.02% after production and 1.1 ± 0.05% at the end of storage. Fortification of both extracts at tested percentage did not exhibit any suppression effect against starter culture meanwhile; both extracts had stimulated the growth. In general, syneresis values (%) showed to increase in all the treatments up to 15 days of storage. The green tea found to improved syneresis as low values were recorded in green tea yoghurt in compared to plain yoghurts and moringa yoghurts which showed the highest syneresis values. No significant changes in viscosity and firmness between plain and plant fortified yoghurts were observed meanwhile, addition of green tea extracts improved consistency. The color showed a significant difference between different kinds of yoghurts. Addition of plant extracts significantly enhanced total phenolic content in yoghurt by 100% in moringa yoghurts and 244% in green tea yoghurts compared to plain yoghurts thus reflected as antioxidant (DPPH inhibition %) in yoghurt dramatically improved. Further, the effect of green tea and moringa leaves extract on sensory attributes were also discussed.","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"5 1","pages":"1-10"},"PeriodicalIF":0.0,"publicationDate":"2017-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.4172/2329-888X.1000179","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47182418","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}

{"title":"Hypomagnesemia Tetany in Cattle","authors":"Alsaftli Zelal","doi":"10.4172/2329-888X.1000178","DOIUrl":"https://doi.org/10.4172/2329-888X.1000178","url":null,"abstract":"Grass tetany, sometimes called grass staggers or hypomagnesemia, can be a serious problem in Syria with cattle grazing small grain or ryegrass pastures. hypomagnesemia tetany has been known under a variety of names, including magnesium tetany, lactation tetany and grass staggers, but most of these terms have been discarded because the disease is not always associated with lactation or with grazing animals. The exact cause of hypomagnesemia tetany in ruminant animals is a dietary deficiency of magnesium that may be a contributory factor. Some research workers consider the condition to be caused by a cation-anion imbalance in the diet, and Some research workers believe that high intake of the element (K & Na) may interfere with the absorption and metabolism of magnesium in the animal, which may be an important factor in the etiology of hypomagnesemia tetany. Although the exact cause of hypomagnesemia is still uncertain, the primary factor would appear to be inadequate absorption of magnesium from the digestive tract. A high degree of success in preventing hypomagnesemia may be obtained by increasing the magnesium intake. This can be effected by feeding with magnesium rich mineral mixtures or, alternatively, by increasing the magnesium content of pasture by the application of magnesium fertilizers.","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":" ","pages":"1-9"},"PeriodicalIF":0.0,"publicationDate":"2017-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.4172/2329-888X.1000178","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45556413","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}

{"title":"Prevalence of Tick-borne Pathogens in Co-grazed Dairy Bovines Differs by Region and Host-type in Tamil Nadu, India","authors":"G. Ponnudurai, S. Larcombe, R. Velusamy, N. Rani, S. Kolte, B. Rubinibala, A. Alagesan, B. Rekha, B. Shiels","doi":"10.4172/2329-888X.1000177","DOIUrl":"https://doi.org/10.4172/2329-888X.1000177","url":null,"abstract":"In India, disease of cattle caused by tick-borne pathogens (TBP) constrains the rearing of high yielding Bos taurus dairy breeds that often develop clinical, fatal disease. Bos indicus and bufflao show resistance to TBP infection, and this has led to a policy of rearing crossbred indicus-taurus cattle. On dairy farms, co-grazing more resistant animals alongside crossbreeds could contribute positively (by removing potentially infective ticks) or negatively (by acting as a reservoir for infection). We investigated epidemiological factors that contribute to the prevalence of five tick-borne pathogens with links to milk-yield in co-grazed host types in dairy farms of two regions of Tamil Nadu, India; a region of high dairy production importance. A high prevalence of T. annulata and Anaplasma spp. was detected, but with lower prevalence in the Cauvery Delta than in the Northwestern zone. A strict host-type association with prevalence was observed: buffaloes had lower prevalence of TBP than cattle; and native breeds had a lower prevalence of Anaplasma spp. than crossbreeds. The results indicate that while susceptibility to becoming a carrier animal for TBP depends on exposure to ticks; aspects of resistance are determined by host type independent of tick exposure. There was no clear evidence that co-grazing, with more resistant host types, will provide a positive contribution (protective effect) to crossbreeds with greater milk productivity.","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"5 1","pages":"1-7"},"PeriodicalIF":0.0,"publicationDate":"2017-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.4172/2329-888X.1000177","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70296852","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}

{"title":"Ovine and Caprine Lipids Promoting Cardiovascular Health in Milk and Its Derivatives","authors":"R. Lordan, I. Zabetakis","doi":"10.4172/2329-888X.1000176","DOIUrl":"https://doi.org/10.4172/2329-888X.1000176","url":null,"abstract":"The purpose of this commentary is to highlight the anti-inflammatory properties of polar lipids present in ovine and caprine milk and its derivatives (i.e. dairy products such as yogurt and cheese). These lipids inhibit the onset of atherosclerosis and thus promote cardiovascular health. We suggest that further research could focus on the elucidation and bioavailability of these lipids.","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"5 1","pages":"1-2"},"PeriodicalIF":0.0,"publicationDate":"2017-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.4172/2329-888X.1000176","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42593506","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}

{"title":"Genetic and Non-Genetic Factors Affecting Yield and Milk Composition in Goats","authors":"S. T. Idowu, O. Adewumi","doi":"10.4172/2329-888X.1000175","DOIUrl":"https://doi.org/10.4172/2329-888X.1000175","url":null,"abstract":"There is a growing awareness about the use of goat milk as source of protein for man. However, the production level is not enough to cater for the increasing population of the country. Therefore, it is important to look into how to improve the milk production capacity of Nigerian goat breed. This discussion attempts to explore the influence of genetic and non-genetic factors on milk yield and milk composition in goats. Different breeds possess different milking potentials; this is possibly because their genomes are different. Nutrition is a vital component in any attempt to improve milk production in goats, correct estimation of feed requirements is important in the utilization of feed supplements. The ability of a goat to draw upon body reserves to meet the energy requirement during lactation is important in sustaining high level of milk production. Milk production generally peaks as parity increases, thereafter declining slowly and udder size also have a strong and significant effect on milk yield. In order to increase goat milk production, goat farmers need to be focused on the nutrition and other management practices as it affects their herds.","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"5 1","pages":"1-4"},"PeriodicalIF":0.0,"publicationDate":"2017-05-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.4172/2329-888X.1000175","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46173340","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}

{"title":"Production of Milk and Bovine Mastitis","authors":"Alej, R. Izquierdo, J. E. G. Liera, R. Cervantes, Jorge Fabio Inzunza Castro, Edmundo Abel Villa Mancera, R. Crispín, M. Mosqueda, O. G. Vázquez, Jaime Olivares Pérez, P. S. Aparicio, Blanca Estela Rodriguez Denis","doi":"10.4172/2329-888X.1000174","DOIUrl":"https://doi.org/10.4172/2329-888X.1000174","url":null,"abstract":"Mastitis is the most frequent and expensive disease in the Animal Production Units (UPAS-Animal Production Units) of dairy cattle, due to its serious consequences on economic losses in the quantity and quality of milk produced. Its cause is directly related to aspects of well-being, health and hygiene and sanitation of the high milkproducing animals. In this work, important aspects to be taken into account for diagnosis, prevention, treatment, antimicrobials and finally aspects of vital importance to be taken into account to prevent bovine mastitis in UPAS of dairy cattle are described.","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":" ","pages":"1-4"},"PeriodicalIF":0.0,"publicationDate":"2017-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.4172/2329-888X.1000174","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49441969","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}

{"title":"Preparation of Non-Dairy Soft Ice Milk with Soy Milk","authors":"A. Atallah, H. Barakat","doi":"10.4172/2329-888X.1000172","DOIUrl":"https://doi.org/10.4172/2329-888X.1000172","url":null,"abstract":"This study examined the influence of different ratios of soy milk replacement of skim milk (the levels of 0:100, 25:75, 50:50, 75:25 and 100:0 soy milk to skim milk) on the chemical, physical, microbiological and sensory properties of soft ice milk. The results revealed that by increasing the replacement of soy milk the total solids, fat, protein, pH, overrun and viscosity of mixture increased while acidity and melt down decreased significantly (P<0.05) in all treatments. Addition of soy milk in soft ice milk treatments has no significant effect on the counts of total viable bacterial and yeasts and molds. Adding cocoa (1%) in the treatment completely removes the beany flavour of sensory evaluation. Also, soy milk replacement up to 50% has no significant effect on sensory properties. It was found that soft ice milk of SIM4 sample contain greater amount of Na, Ca and Fe while the lowest value of Na, Ca and Fe was recorded in SIM0 sample. The content of isoflavones as daidzein can be varied from 230.40 to 105.13 μg, 100 ml-1 while isoflavones as genistein range from 20 to 4.98 μg, 100 ml-1 for soft ice milk samples. The total phenols and antioxidant contents increased of mixture by increasing of soy milk. Soft ice milk samples contained different concentrations of amino acids. Finally, the best ratio of soft ice milk samples is 50:50 ratio of soy milk to skim milk","PeriodicalId":90202,"journal":{"name":"Journal of advances in dairy research","volume":"5 1","pages":"1-7"},"PeriodicalIF":0.0,"publicationDate":"2017-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.4172/2329-888X.1000172","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42315511","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}