Characteristics Of Milk Research Articles

Effects of Isochoric Freezing on the Quality Characteristics of Raw Bovine Milk.

This study investigated the effects of isochoric freezing (IF) on the shelf-life and quality of raw bovine milk over a 5-week period. The results were compared with conventional refrigeration (RF) and refrigeration after pasteurization (HTST). The IF treatment process entailed storing liquid raw milk in isochoric chambers in thermodynamic equilibrium at -5 °C/77 MPa and -10 °C/96 MPa. Several parameters were analyzed, including microbiology count, physicochemical properties, indigenous enzyme activity, protein content, volatile organic compounds profile, and lipid degradation. Both raw and pasteurized milk experienced increases in the microbial level past the acceptable threshold (≥5.5 log CFU/mL) after 2 weeks and 5 weeks, respectively, leading to the deterioration of other parameters during storage. In comparison, microbiology count decreased significantly during storage for both IF treatment conditions but was more pronounced for the higher pressure (96 MPa) treatment, leading to undetectable levels of microorganism after 5 weeks. IF treatment maintained stable pH, titratable acidity, viscosity, lipid oxidation, volatile profiles, total protein content, and lactoperoxidase activity throughout the storage period. Color was preserved during IF treatment at -5 °C/77 MPa; however, color was impacted during IF treatment at -10 °C/96 MPa. Protein structures were also modified during pressurized storage in both IF treatments. Overall, the study demonstrated that isochoric freezing could significantly increase the shelf-life of milk by reducing microbiology activity, whilst maintaining its nutritional content. These results underscore the potential role of isochoric freezing as a valuable tool in eliminating pathogens while maintaining quality characteristics similar to raw milk over long storage periods.

Effect of Soybean (Glicyne max (L.) Merill) with Lamtoro Gung (Leucaena leucocephala) Proportion on the Characteristics of Soy Milk

The utilization of soy milk is an alternative for people with lactose intolerance. Soy milk can be made with lamtoro gung substitution because the nutritional content of lamtoro gung is close to soybeans. This research aimed to determine the effect of soybean/lamtoro gung proportion on the characteristics of soy milk. This research was conducted from May until July 2022. The experimental study used a randomized block design with the treatment were soybean (K) with lamtoro gung (L) proportion S1 (K 100%: L 0%), S2 (K 95%: L 5%), S3 (K 90%: L 10%), S4 (K 85%: L 15%), S5 (K 80: L 20%), S6 (K 75%: L25), S7 (K 70%: L 30%) S8 (K 65%: L 35%), and S9 (K 60%: L 40%). The data obtained were then analyzed using analysis of variance and further test BNJ 5%, the organoleptic test used Friedman test, and determine the best treatment used effectiveness index. The results showed a significant effect of soybean with lamtoro gung proportion on protein content, vitamin C content, vitamin A content, pH, viscosity, TDS, and hedonic test of aroma and taste. The best treatment was S3 (soybean 90%: lamtoro 10% with characteristics of protein content 3.304%, vitamin C content 0.291%, vitamin A content 2.239 mg/g, pH 5.917, viscosity 3.533×103 mPa.s, TDS 7.833 °brix, and hedonic test of color 3.40, aroma 3.30, taste 3.40, and texture 3.20. This study contributes to evaluate the soy milk characteristics from soybean and lamtoro gung.

Functional properties and flavor characteristics of milk from cows supplemented with jujube powder

Jujube has various functional properties and is a promising source of bioactive compounds and flavors. This study investigated the functional properties and flavor characteristics of milk from cows supplemented with jujube powder (JP). Here, milk volatile profiles and taste properties were analyzed by using an electronic nose and headspace solid-phase microextraction GC-MS. Compared with the control group, the total antioxidant capacity, 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic free-radical-scavenging activity, lactoferrin, and IgG levels increased significantly in the JP group. Volatile flavor analysis indicated that ketone levels increased, acid abundance decreased, and toluene and dimethyl sulfone significantly increased in the JP group. Taste-profile analyses demonstrated that jujube supplementation altered the taste of the milk. In summary, dietary JP supplementation affects the volatile flavor composition and aroma of milk, as well as the bioactive components and antioxidant properties. These findings enhance our understanding of milk production using direct dietary supplementation to produce sustainable dairy products.

Effect of Milking Vacuum and the Supplementation of Vitamin E and Se in Milk Quantity, Quality, and Hygiene of Mammary gland in Mountainous Greek Sheep.

The aim of this research was to study the effect of two machine milking vacuum levels on the quantitative and qualitative characteristics of milk and mammary gland hygiene of ewes, when vitamin E and Se were administrated supplementarily. The experiment was conducted at the Vlasti Research Station in the Greek province of West Macedonia. Ninety-six ewes of the Mountainous Greek sheep breed were used. Animals were separated in four equal groups of 24 ewes per group. A 2 × 2 factorial design was applied, with two milking vacuum levels (38 kPa and 46 kPa) and two rations, one supplemented with vitamin E (300 I.U.) and Se (3 mg/kg DM feed) and one without any vitamin E and Se supplementation. Six test days were assigned (evening and morning milkings) at 14-day intervals, from April to July. Following milk yield control, milk samples were collected for chemical composition and somatic cell count (SCC) determination. At the end of milking of each lot, the milk from the terminal receiver of the milking machine was received for the evaluation of total bacterial count (TBC). The results revealed that milk yield was improved considerably in the case of 46 kPa vacuum level. Moreover, the chemical composition of milk was not influenced by vacuum level; however, the administration of vitamin E and Se appeared to have a positive effect. Moreover, the addition of vitamin E and Se decreased somatic cell counts (number and log10) at the two assessed machine milking vacuum levels. In reference to TBC and their log10, significant differences were not observed at both milking vacuum levels, regardless of vitamin E and Se administration. Statistical analysis did not indicate any interactions between the factors that were studied. Therefore, it is concluded that the quantity of vitamin E and Se supplemented to the ration has a positive effect on decreasing SCC and consequent positive action in the hygiene of the mammary glands of machine milked ewes.

Influence of β-casein genotype on Cheddar cheese making and ripening

Milk characteristics and suitability for production of dairy products like cheese may be influenced by protein polymorphism; the possible influence of β-casein (β-CN) polymorphism on cheese manufacturing and cheese characteristics was examined using milk with three β-CN genotypes, A1A1, A1A2 and A2A2. The composition and rennet coagulation properties of raw and standardised cheese milk, cheese yield and their composition were examined, cheese meltability, texture and proteolysis were analysed at different ripening times. Milk with β-CN variant A2A2 was found to have poorer rennet coagulation properties following standardisation and pasteurisation. Cheese made from A1A1 milk had lower protein content, while that from A2A2 milk had lower fat content compared with the other two genotypes. There was no significant impact of genotype on proteolysis during cheese ripening. However, β-CN genotype was found to impact cheese texture; after 180-d ripening, the A1A1 cheese was the softest, and A2A2 cheese was the most fracturable.

Milk characteristics and milking efficiency in Italian Mediterranean buffalo

The study aimed to verify the influence of different milking machine setting parameters on Italian Mediterranean buffalo milking performance. Data on milking machine settings (Milking Dry Tests [MDTs]) and milk Test-day (TD) were collected by the Italian Breeders Association (AIA). Data for each TD consisted of milk yield (MY), fat percentage (FP), protein percentage (PP), lactose percentage (LP) and linear score (LS). Working vacuum level (VL), pulsation ratio (PR), automatic cluster removal system (AC) and effective vacuum reserve (EVR) were recorded from each MDT. A total of 558 MDTs, 217,967 TD, collected from 43,593 buffaloes in 198 buffalo farms were utilised. MDT, TD and Animal data (AD) were analysed through a mixed linear model and a logistic regression model was used to evaluate the relationship between VL and EVR. Analysis of MY and quality revealed that an incorrect setting of the milking was responsible for a higher LS and lower MY and LP, along with higher FP and PP compared to farms with adequate EVR. Except for PP, the height of the milking system significantly influenced all milk parameters. Conversely, VL affected all milking traits. A higher PR (70:30) was responsible for significantly lower LS and higher FP compared to a 60:40 PR. Similarly, the presence of AC showed a significant effect on FP and MY and a slight reduction in LS. Finally, the diameter and length of the pipeline (DL) ratio lower than 2.5 m was associated with a decrease in LS. These results suggest that buffaloes require specific milking parameters.

Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential.

In cheese-making, a starter culture composed of adequately chosen lactic acid bacteria (LAB) may be suitable to ensure the rapid acidification of milk, improve textural and sensory characteristics, and avoid pathogen proliferation. In this work, 232 LAB isolates collected from artisanal goat's raw milk cheeses produced in Portugal were evaluated for their antimicrobial capacity (at 10 and 37°C), as well as their acidifying and proteolytic properties. Among the 232 isolates, at least 98% of those isolated in De Man- Rogosa-Sharpe (MRS) agar presented antagonism against Listeria monocytogenes, Salmonella Typhimurium, or Staphylococcus aureus, whereas less than 28.1% of M17-isolated LAB showed antagonism against these pathogens. M17-isolated LAB displayed better results than MRS ones in terms of acidifying capacity. As for the proteolytic assay, only 2 MRS isolates showed casein hydrolysis capacity. Principal component analyses and molecular characterization of a subset of selected isolates were conducted to identify those with promising capacities and to correlate the identified LAB genera and species with their antimicrobial, acidifying, and/or proteolytic properties. Lactococcus strains were associated with the highest acidifying capacity, whereas Leuconostoc and Lacticaseibacillus strains were more related to antimicrobial capacities. Leuconostoc mesenteroides, Lactococcus lactis, and Lacticaseibacillus paracasei were the predominant organisms found. The results of this work highlight various strains with pathogen inhibition capacity and suitable technological properties to be included in a customized starter culture. In future work, it is necessary to appropriately define the starter culture and implement it in the cheese-making process to evaluate if the in-vitro capacities are observable in a real food system.

Diversity in Physio-Chemical Attributes of Milk from Various Cow Breeds in Haryana

This research paper presents a comparative analysis of the physio-chemical properties of milk from four different breeds of cows in Haryana, namely Sahiwal, Tharparkar, Red Sindhi, and Cross-breed. The study aimed to evaluate various parameters including fat content, solid not fat (SNF), total solids, protein content, density, lactose content, titratable acidity, freezing point, pH, and specific gravity. A total of 80 cows, 20 from each breed were selected for the study, and milk samples were collected twice a day, in the morning and evening. The analysis revealed significant differences among the four cow breeds in terms of their milk composition. The Sahiwal breed exhibited the highest fat content (4.71), while the Red Sindhi had the lowest (3.97). Similarly, variations were observed in SNF, total solids, proteins, density, lactose, titratable acidity, freezing point, pH, and specific gravity across the different breeds. The findings of this research contribute to a better understanding of the physio-chemical characteristics of milk from different cow breeds in Haryana. These results can assist in breed selection for improved milk production, processing, and product development. Furthermore, the data obtained can serve as a valuable resource for dairy industry stakeholders, regulatory bodies, and researchers in the field of dairy science and technology. Future studies could explore the relationship between physio-chemical properties and milk yield, as well as investigating the impact of these variations on the processing and quality of dairy products. Additionally, exploring the influence of environmental factors and management practices on milk composition could further enhance our understanding of the subject.

In-Line Registered Milk Fat-to-Protein Ratio for the Assessment of Metabolic Status in Dairy Cows.

This study endeavors to ascertain alterations in the in-line registered milk fat-to-protein ratio as a potential indicator for evaluating the metabolic status of dairy cows. Over the study period, farm visits occurred biweekly on consistent days, during which milk composition (specifically fat and protein) was measured using a BROLIS HerdLine in-line milk analyzer (Brolis Sensor Technology, Vilnius, Lithuania). Clinical examinations were performed at the same time as the farm visits. Blood was drawn into anticoagulant-free evacuated tubes to measure the activities of GGT and AST and albumin concentrations. NEFA levels were assessed using a wet chemistry analyzer. Using the MediSense and FreeStyle Optium H systems, blood samples from the ear were used to measure the levels of BHBA and glucose in plasma. Daily blood samples were collected for BHBA concentration assessment. All samples were procured during the clinical evaluations. The cows were categorized into distinct groups: subclinical ketosis (SCK; n = 62), exhibiting elevated milk F/P ratios without concurrent clinical signs of other post-calving diseases; subclinical acidosis (SCA; n = 14), characterized by low F/P ratios (<1.2), severe diarrhea, and nondigestive food remnants in feces, while being free of other post-calving ailments; and a healthy group (H; n = 20), comprising cows with no clinical indications of illness and an average milk F/P ratio of 1.2. The milk fat-to-protein ratios were notably higher in SCK cows, averaging 1.66 (±0.29; p < 0.01), compared to SCA cows (0.93 ± 0.1; p < 0.01) and healthy cows (1.22). A 36% increase in milk fat-to-protein ratio was observed in SCK cows, while SCA cows displayed a 23.77% decrease. Significant differences emerged in AST activity, with SCA cows presenting a 26.66% elevation (p < 0.05) compared to healthy cows. Moreover, SCK cows exhibited a 40.38% higher NEFA concentration (p < 0.001). A positive correlation was identified between blood BHBA and NEFA levels (r = 0.321, p < 0.01), as well as a negative association between BHBA and glucose concentrations (r = -0.330, p < 0.01). Notably, AST displayed a robust positive correlation with GGT (r = 0.623, p < 0.01). In light of these findings, this study posits that milk fat-to-protein ratio comparisons could serve as a non-invasive indicator of metabolic health in cows. The connections between milk characteristics and blood biochemical markers of lipolysis and ketogenesis suggest that these markers can be used to check the metabolic status of dairy cows on a regular basis.

Genome-scale reconstruction of the metabolic network in Streptococcus thermophilus S-3 and assess urea metabolism.

Streptococcus thermophilus is an important strain widely used in dairy fermentation, with distinct urea metabolism characteristics compared to other lactic acid bacteria. The conversion of urea by S. thermophilus has been shown to affect the flavor and acidification characteristics of milk. Additionally, urea metabolism has been found to significantly increase the number of cells and reduce cell damage under acidic pH conditions, resulting in higher activity. However, the physiological role of urea metabolism in S. thermophilus has not been fully evaluated. A deep understanding of this metabolic feature is of great significance for its production and application. Genome-scale metabolic network models (GEMs) are effective tools for investigating the metabolic network of organisms using computational biology methods. Constructing an organism-specific GEM can assist us in comprehending its characteristic metabolism at a systemic level. In the present study, we reconstructed a high-quality GEM of S. thermophilus S-3 (iCH492), which contains 492 genes, 608 metabolites and 642 reactions. Growth phenotyping experiments were employed to validate the model both qualitatively and quantitatively, yielding satisfactory predictive accuracy (95.83%), sensitivity (93.33%) and specificity (100%). Subsequently, a systematic evaluation of urea metabolism in S. thermophilus was performed using iCH492. The results showed that urea metabolism reduces intracellular hydrogen ions and creates membrane potential by producing and transporting ammonium ions. This activation of glycolytic fluxes and ATP synthase produces more ATP for biomass synthesis. The regulation of fluxes of reactions involving NAD(P)H by urea metabolism improves redox balance. Model iCH492 represents the most comprehensive knowledge-base of S. thermophilus to date, serving as a potent tool. The evaluation of urea metabolism led to novel insights regarding the role of urease. © 2023 Society of Chemical Industry.

Influence of oat flour characteristics on the physicochemical properties of oat-based milk substitutes

This study aimed at investigating the effect of oat composition on the quality characteristics of oat-based milk substitute (OBMS). Raw materials for OBMS consisted of thirty pure cultivar oat flours produced by industrial milling process. The main steps in OBMS preparation included mixing of 10% oat flour with water, starch hydrolysis, solid-liquid separation and formulation of the final product. OBMS was characterised in terms of mass and protein yields, protein content, reducing sugars, particle size, viscosity, dispersion stability and colour. The different composition of oat flours affected the characteristics of the OBMS in terms of mass yield (81.3–88.1%), dry matter yield (56.7–73.8%), protein content (0.63–1.10%), protein yield (31.4–61.6%), content of free reducing sugars (13.1–19.1%), and physical properties including particle size, dispersion stability and viscosity. OBMS mass and dry matter yields correlated positively with both total and damaged starch contents of the oat flour as well as the share of damaged starch of the total starch of the sample, while flour starch content correlated negatively with protein content of OBMS. Protein content of the flour correlated negatively with the mass, dry matter and protein yields and positively with protein content of OBMS. All colour values (L*, a*, b*) of the flour correlated with colour value b* of the OBMS. Protein content and viscosity of OBMS correlated positively with dispersion stability of OBSM. In conclusion, the clear relation between oat composition and the final properties of OBMS suggest relevance of selecting specific oat raw materials to produce good quality OBMS.

Влияние уровня углеводов в рационах высокопродуктивных коров на молочную продуктивность

The influence of the level of readily available carbohydrates in the diets of cows of the Kholmogorsky breed on the production efficiency and qualitative characteristics of milk has been studied. A twofold increase in the sugar-protein ratio in diets at the height of lactation contributed to an increase in milk productivity by 4,6 %. There was a significant effect (P=0,95) of an increase in the level of carbohydrates on an increase in the protein content in milk by 0,14 abs. % and the content of dry skimmed milk residue by 0,128 abs. %. The dependence on the level of sugars in the diet of cows was determined, expressed in a positive correlation of the protein content in milk at the beginning and end of the experiment (r=0,54), and the content of sugars and dry skimmed milk residue (r=0,76). When cows consume an additional amount of readily available carbohydrates, the service period is reduced by 14,9 days. The biochemical analysis of blood revealed a more intensive course of metabolic processes. The level of alpha- and gamma-globulins responsible for the formation of immunity in animals of the experimental group increased by 0,74–0,79 % compared to the control group. During the experiment, there was a pronounced tendency to increase the concentration of glucose by 10,6 %, which indicates a positive energy balance in the body of experimental animals. The additional introduction of 741 g per day of readily available carbohydrates into the diet increases the biological value of milk, has a positive effect on economic indicators. The research results show the importance of balancing diets by the level of readily available carbohydrates in order to obtain high-grade dairy products.

Comparative Analysis of Protein Digestion Characteristics in Human, Cow, Goat, Sheep, Mare, and Camel Milk under Simulated Infant Condition.

An infant in vitro digestion model was utilized to investigate protein digestion characteristics in human and diverse mammalian milk (i.e., cow, goat, sheep, mare, and camel milk) using electrophoresis and chromatography. Digestive differences among milks were mainly manifested in the infant gastric phase, as evidenced by varying degrees of protein digestion. Notably, proteins (i.e., lactoferrin, serum albumin, and immunoglobulin G-heavy chain) remained partially intact in human milk, whereas these proteins in animal milk were exclusively degraded after gastrointestinal digestion. The peptide spectra of human, mare, and camel milk were highly similar, with a predominant formation of low-intensity small peptides, whereas the other three milk showed the opposite phenomenon. Heatmap cluster analysis indicated that camel milk was the most comparable to human milk before digestion, yet sheep milk was the most similar to human milk regarding protein digestion behaviors following infant gastric digestion.

Dietary Supplementation with Oregano and Linseed in Autochthonous "Facciuta Lucana" Goats: Effects on Meat Quality Traits in Suckling Kids.

Extruded linseed (Linum usitatissimum) in ruminant diets has been investigated as a strategy to improve the nutritional value and healthiness of meat fat; however, increased polyunsaturated fatty acids may limit the shelf-life of meat. Oregano (Origanum vulgare) has a documented antioxidant activity. The aim of the study was to investigate the effects of dietary supplementation with extruded linseed and oregano on goat milk quality and whether the characteristics of goat milk affect the physical and chemical features, fatty acid profile, meat lipid oxidation, and sensory properties of meat from suckling kids. Thirty-six male kids were weaned and divided into three homogeneous groups (n = 12); each group was either fed a control diet (C), or a diet containing 3% extruded linseed with or without the addition of 0.6% oregano ("L + O" and "L", respectively). The diets containing linseed lowered (p < 0.05) the saturated fatty acid content in meat, and increased (p < 0.05) monounsaturated and polyunsaturated fatty acids and conjugated linoleic acid. Oregano addition to the linseed diet proved to be effective in preserving meat shelf-life, as shown by a significant (p < 0.01) reduction in the malondialdehyde concentration after 10 days of storage, and improved meat succulence, tenderness, juiciness, and overall acceptance.

The effect of 2 different premilking stimulation regimens, with and without a latency period, on teat tissue condition and milking performance in Holstein dairy cows

The objectives of this study were to assess the effect of 2 different premilking stimulation regimens, with and without a latency period between tactile stimulation and the attachment of the milking unit, on the teat tissue condition and milking performance of dairy cows. In a randomized controlled crossover study, 145 Holstein cows milked 3 times daily were assigned to treatment (TRT) or control (CON) groups. Premilking udder preparation for the TRT group consisted of the application of a latency period resulting in a preparation lag time of 90 s. The only difference in the premilking udder preparation of the CON group was the absence of latency period; the milking unit was attached immediately after completion of the tactile stimulation. The average duration of total tactile stimulation in TRT and CON group was 8 ± 2 and 9 ± 2 s, respectively. The study lasted for 14 d and was split into 2 periods, each consisting of a 2-d adjustment period followed by 5 d of data collection. We assessed machine milking-induced short-term changes to the teat tissue by palpation and visual inspection postmilking. Electronic on-farm milk meters were used to assess milking characteristics (milk yield [kg/milking session], machine-on time [s], 2-min milk yield [kg], and duration of low milk flow rate [s]). Generalized linear mixed models were used to analyze the effect of treatment on the outcome variables. The odds of machine milking-induced short-term changes to the teat tissue were lower for cows that received a 90-s preparation lag time (TRT cows) compared with cows in the CON group (odds ratio [95% confidence interval; 95% CI] = 0.13 [0.08-0.20]). The least squares means (95% CI) values of cows in the TRT and CON groups were 15.4 (14.9-15.9) and 15.3 (14.8-15.8) kg, respectively, for milk yield, and 246 (239-253) and 253 (247-260) s for machine-on time. The 2-min milk yield was higher for the TRT compared with CON group cows at all the parity levels. The 2-min milk yields of animals in lactation 1, 2, and ≥3 were 5.7, 5.7, and 6.5 kg, respectively, in the TRT group and 4.6, 5.0, and 5.9 kg in the CON group. The TRT cows spent less time in low milk flow rate compared with CON cows at all parity levels. The durations of low milk flow rate of cows in lactation 1, 2, and ≥3 in the TRT group were 19, 17 and 13 s, respectively, and those in the CON group were 31, 22, and 15 s. In this study, cows that received a latency period, and thus were subjected to a 90-s preparation lag time had lower odds of exhibiting short-term changes to the teat tissue after machine milking, shorter machine-on time, higher 2-min milk yields, and lower durations of low milk flow rates. We conclude that consideration of latency period leading to a 90-s preparation lag time in the premilking stimulation regimen facilitated cows' milk-ejection reflex. This latency period can alleviate the adverse effects of vacuum-induced forces on teat tissue during machine milking, improve udder health, and promote animal well-being.

Association of DGAT1 with goat milk and meat production traits

Genetic factors can influence the composition of milk fat and its genetic variation. The purpose of our work was to familiarize and study the structure, role, and influence of the DGAT1 (or diacylglycerol-O-acyltransferase 1) gene on goat milk production, its structure, and relationship with milk fat for further research in improving the goat selection system. The selection of goats, aimed at increasing the frequency of alleles with a positive effect on this trait, was initiated by geneticists. In general, identifying and evaluating genetic markers for milk performance traits are the initial and crucial steps for establishing a marker-assisted selection system (MAS). Thus, increasing productivity through genetic selection is a common goal for many animal breeding programs worldwide. The amount of milk, milk fat, and proteins are essential features of dairy farming. In cheese production, milk fatty acids perform a crucial technical function, as they are the main building blocks of milk fat, giving the cheese its unique taste and textural properties. Milk fatty acids are necessary for producing many dairy products, while intramuscular fat is associated with meat quality. Triacylglycerols (TAG) are the main components of intramuscular fat and milk fat. Therefore, understanding polymorphisms and genes related to fat synthesis is essential for animal husbandry. The identification of quantitative trait loci (QTL) and genes associated with milk production traits has been supported by various studies over the past decade. It was established that QTL genes on chromosomes 14, 15, and 9 are related to the properties of milk and meat production in goats. The presence of the diacylglycerol-O-acyltransferase 1 (DGAT1) gene in goat chromosomes 14, 15, and 9 has been reported. Having a key role in fat metabolism and TAG synthesis, DGAT1 genes have attracted considerable attention, especially in animal milk production. Several polymorphisms have been documented in DGAT1 in different animal species, including many cattle and small cattle, for their association with milk production traits. The critical role of the DGAT1 gene in milk fat metabolism makes it an exciting candidate for genetic variation in milk characteristics in dairy goats.

Phenotypic parameters of the mother stock of the Jersey breed

Recently, in connection with the transition to an industrial approach in animal husbandry and an increase in demand for planned breeds bred in Ukraine, high requirements have arisen for their productivity, feed cost, suitability for machine milking and other characteristics. Breeding of the Jersey breed can serve as an important reserve for the further development of dairy cattle breeding in Ukraine. The Jersey breed is characterized by high productivity and is the most fat-milk breed in the world, with high feed value and good technological properties of the udder. The purpose of the research was to evaluate the phenotypic parameters of the Jersey cattle herd and to study the influence of the duration of the service period on the efficiency of milk production. 1,331 head of breeding stock of the Jersey breed are kept in the APNVP “Vizit” of the Khmelnytskyi district of the Vinnytsia region, of which 68.4 % are cows. Youngsters are rated elite-record and elite – 99.3 %. Up to 3 lactations are kept in a herd of Jersey cows. Hope per cow is 5819 kg of milk, with a fat content of 6.05 % and a protein content of 4.2 %. The milk productivity of cows exceeds the minimum requirements for the Jersey breed by 83 % for the first lactation, by 82.1 % for the second, and by 73.1 % for the third. The hope for 305 days of lactation in cows with a service period of 90 days in the second lactation is 11.8 % less than the data of cows with a service period of 120 days, for the third lactation – by 11.4 %. The average daily survival of cows with a service period of 120 days was lower than that of control cows by 7.0 %. The efficiency of using cows when extending the service period beyond the 90-day limit recommended by experts reduces the milk productivity of cows. The ratio of fat to protein is higher in Jerseys by 0.3, fat to dry skimmed milk residue by 0.2, and protein to dry skimmed milk residue by 0.06.

Phytogenic Bioactive Compounds in the Diet of Lactating Sows, Litter Performance, and Milk Characteristics.

The objective was to evaluate the effect of phytogenic supplementation in the feed of lactating sows on the performance parameters of sows and suckling piglets. Ninety-three lactating sows of commercial lines (sows TN70) were distributed in a completely randomized design. The treatments adopted were a control diet without phytogenics (control) and a control diet with phytogenic supplementation in the feed. Performance parameters and the behaviors of sows and piglets were evaluated, in addition to milk composition and the biochemical parameters of the animals. The use of phytogenics did not affect the feed intake or tissue mobilization of the sows. However, it improved the production and quality of milk and reduced the possibility of light piglets at weaning by 22.16 percentage points. Regarding biochemical parameters, phytogenics improved animal recovery in the lactation period, as proven by an increase in the serum concentration of total protein and urea. Sows that received phytogenics exhibited increased behaviors of inactivity (3.16%), breastfeeding (1.15%), and water consumption (0.95%). In conclusion, using phytogenics in the feed of lactating sows improves the performance of the litters without affecting the body condition of the sows, with increased milk production and enhanced protein and lactose concentration.

Inclusion of microalgae in the caprine diet improves nutritional profile of milk and its Camembert cheese

The experiment was carried out to investigate the effects of supplementation with microalgae (Schizochytrium sp.) on the nutritional characteristics of milk and Camembert cheese from dairy goats. The yield and composition of milk and cheese and the sensory quality of cheese were not affected by the supplementation. As the level of supplementation increased, the concentration of docosahexaenoic acid and total n‐3 fatty acids increased, whereas the ratio of n‐6/n‐3 and total saturated fatty acids decreased in the milk and cheese. In conclusion, supplemented goats, especially goats that received 35 g/head/day produced milk and cheese with better fatty acid composition for human consumption, without affecting the production and composition.

Evaluation of the immunoreactivity and quality characteristics of cow milk following combined fermentation and enzymatic hydrolysis

Cow milk (CM) allergy is one of the most common food allergies in infants and children, which causing serious health concern. To the best of our knowledge, there are few studies on the effects of Lactobacillus paracei (L. paracei) fermentation combined with Alcalase hydrolysis on the immunoreactivity and quality characteristics of CM. In this study, immunoreactivity, protein patterns, free amino acid (FAA) profiles, nutritional quality after L. paracei fermentation, and Alcalase hydrolysis were systematically evaluated. L. paracei fermentation assisted by Alcalase hydrolysis (CM-LpA) effectively decreased the intensity, antigenicity, and allergenicity of cow milk proteins in CM. The IgG-binding capacity was significantly reduced (P < 0.05), with a reduction rate ranging from 51.20 to 68.13%. The IgE-binding capacity was also markedly reduced, with a reduction rate of 59.46%. Additionally, most of the FAA profiles increased significantly (P < 0.05), particularly those of Met (354-fold), Phe (91-fold), and Leu (213-fold). The color of the CM further changed and gradually became light red and yellow. The taste also changed, with the levels of sourness and astringency increasing dramatically (P < 0.05). Our results will lay the foundation for the development of hypoallergenic dairy products.