Quality Of Cow Milk Research Articles

Study regarding the quality of cow milk, sold in food markets from Cluj County.

Safety and hygienic quality of milk is conditioned by animal health and hygiene of operated shelters, milking hygiene, staff, storage and cooling of milk immediately after milking, transport to the collection centers, processing and recovery units, and compliance with cold chain distribution network and marketing of milk (Mire?an Vioara et al., 2009). All these are important links in quality management and milk as raw material milk products from producer to consumer. The food markets of Campia Turzii and Turda are small producers who sell milk from villages surrounding these cities. Milk samples were taken from seven sources of supply to different markets traders, which were performed on the physical-chemical milk fat content, protein, but the somatic cell count and total bacterial count. The results obtained on these quality parameters show that milk from these producers is within quality standards, but with the necessity to improve hygiene conditions at harvest and storage of milk sold in food markets.

Hygienic Quality of Cow Milk, in Various Bovine Breeds of Tiaret Area (Algeria)

Hygienic Quality of Cow Milk, in Various Bovine Breeds of Tiaret Area (Algeria)

Research on the Hygienic Quality of Cow Milk

The quality of milk is influenced by numerous and various factors. Some of these factors depend on the diary itself but some of them depend on the climatic conditions, the milking system, the type of fodder and so on. These factors can increase or decrease milk production both qualitative and quantitative. Although milk is obtained from healthy animals, through the most hygienic conditions, it still contains a certain level of bacteriological charge, for this reason specialists must assure the quality of milk in order to avoid a sanogen product becoming a pathogen one

Analysis of raw cow milk quality according to free fatty acid contents in the Czech Republic

The concentration (<I>c</I>) of free fatty acids (FFAs) in milk is an indicator of dairy cow nutrition, milk straining, its bacterial contamination and storage quality. High FFA concentrations (<I>cs</I>) caused by lipolysis can damage the quality properties of milk products. Therefore the FFA content is introduced thanks to an increase in the efficiency of modern analytical methods as a milk quality indicator and as an indicator for its price as well. The goal of this paper was to analyse the FFA relations to the other milk quality indicators. The data set (<I>n</I> = 11 586) was evaluated by regression methods. In November and December the respective FFA means were 0.614 ± 0.458 and 0.835 ± 0.491 mmol/100 g with a relatively high variability of 74.6 and 58.8%. The frequency of unsatisfactory FFA values (> 1.3) was 7.51 and 13.93%. Casein content (<I>r</I> = –0.17; <I>P</I> < 0.01) and crude protein content (<I>r</I> = –0.12; <I>P</I> < 0.01) were related more closely with FFA <I>c</I>. The FFAs can increase by 0.066 mmol/100 g with casein decrease by 0.10%. The FFAs in milk fat can slightly increase by the supply of energy to dairy cows (protein and casein decrease) and rise with the deteriorating health state of mammary gland (lactose, <I>r</I> = –0.14; <I>P</I> < 0.01) as well. The somatic cell count correlated with FFAs more weakly (<I>r</I> = 0.07; <I>P</I> < 0.05), similarly like the total mesophilic bacteria count (<I>r</I> = 0.11; <I>P</I> < 0.01), relatively more closely the psychrotrophic bacteria count (<I>r</I> = 0.27; <I>P</I> < 0.05). The deterioration of almost all hygienic indicators signified an FFA c increase. The urea content correlated with FFAs weakly (<I>r</I> = –0.08; <I>P</I> < 0.05) and the fat content imperceptibly as a component of similar substance like FFAs. The mechanical milk stress led to FFA liberation from fat esters proportionally to the intervention intensity (<I>P</I> < 0.001). Even a relatively small mechanical stress caused by mixing comparable to the current milking technology, milk transport and storage increased the FFA c of milk fat from 1.11 ± 0.19 to 1.80 ± 0.40 mmol/100 g (<I>P</I> < 0.05). The highest experimental stress up to 6.88 ± 0.55 mmol/100 g (<I>P</I> < 0.001).

Measurement of Milk Color and Composition: Effect of Dietary Intervention on Western Australian Holstein‐Friesian Cow's Milk Quality

Milk fat whiteness is the key to the uniqueness of Western Australian milk. Following a controlled feeding regime, milk was collected fortnightly for 6 mo from 2 treatment groups: dryland and irrigation. The results showed that it was possible to produce high-quality milk with whiter fat by a controlled feeding regime and diet while maintaining the health of Holstein-Friesian cows. The reflectance method using infinite optical thickness showed milk fat color differences due to feed could be measured. After 8 wk of the study, milk fat from the dryland treatment was significantly whiter (P < 0.05) than the irrigation treatment with area under curve total reflectance of 902.8 and 838.3, respectively. The official Japanese industry method, Agriculture and Livestock Industries Corp. (ALIC) butter tone, showed that from the 2nd to the 5th collections the color of milk fat from cows fed silage and grain (dryland treatment) was significantly whiter (P < 0.01) with an average butter tone of 0.15 absorbance per gram compared to cows fed green pasture and grain (irrigation treatment) with a butter tone of 0.21 absorbance per gram. Protein and riboflavin levels also affect the whiteness of milk. The study followed the main feeding protocol of dryland dairies and suggests the majority of milk from Western Australia would receive a grade 1 classification, as dryland dairies dominate supply.

Estimating Fatty Acid Content in Cow Milk Using Mid-Infrared Spectrometry

Interest in the fatty acid composition of dairy products is increasing; however, the measurement of fatty acids requires using gas-liquid chromatography. Although this method is suitable, it involves a time-consuming procedure, expensive reagents, and qualified staff. By comparison, the mid-infrared (MIR) spectrometry method could be a good alternative for assessing the fatty acid profile of dairy products. The objective of this study was to explore the calibration of MIR spectrometry for estimating fatty acid concentrations in milk and milk fat. Estimated concentrations in milk fat were less reliable than those for the same fatty acids in milk. Results also showed that when the fatty acid concentrations in milk increased, the efficiency of the infrared analysis method in predicting these values simultaneously increased. Selected prediction equations must have a high cross-validation coefficient of determination, a high ratio of standard error of cross-validation to standard deviation, and good repeatability of chromatographic data. Results from this study showed that the calibration equations predicting 12:0, 14:0, 16:0, 16:1cis-9, 18:1, and saturated and monounsaturated fatty acids in milk could be used. Thus, with its potential for use in regular milk recording, this infrared analysis method offers the possibility of assessing and improving the quality of milk produced. Indeed, it enables the fatty acid composition in milk to be estimated for each cow and the estimates to be used as indicator traits to determine the genetic values of underlying fatty acid concentrations. The knowledge of these genetic values would open up opportunities for animal selection aimed at improving the nutritional quality of cow milk.

Food of Fur Seals Taken on St. Paul Island, Alaska, 1954

made from it reveals that doe milk has, in the nutritional sense, twice the quality of cow milk. As already pointed out, this is associated with rapid growth of the fawn. In a wild species, particularly one in a northern latitude, rapid early growth is an important contribution to survival through the subsequent winter. Two possible sources exist for nutrients to produce milk of the quality indicated. Under relatively ideal conditions the doe can rely upon its dietary intake. It is likely, however, that under most field conditions recourse must be had to withdrawal of nutrients from the body reserves. While it is recognized that nutritional conditions in the wild are usually approaching the optimum at the time of birth, it is well to point out that the doe's condition is likely to be poor as a result of the strain of gestation coupled with food shortage or rigorous weather during the winter. Her reserves may be small or non-existent.