Fresh Cow Research Articles

Comparative evaluation of fatty acid profiles and lipid nutritional indexes in Egyptian fresh cow, buffalo, goat soft cheeses and their mixtures

Comparative evaluation of fatty acid profiles and lipid nutritional indexes in Egyptian fresh cow, buffalo, goat soft cheeses and their mixtures

Maximizing sustainable hydrogen and ZnO nanoparticles production from Goshala wastes with nanoparticles of ZnSO4 and NaBH4

The main objective of the present research is to create clean energy from Goshala waste in a sustainable way. Accordingly, the cogeneration of hydrogen fuel and zinc oxide nanoparticles from a sustainable Goshala waste of cow urine was tested. From this point of view, nano sodium tetrahydridoborate (nSTH) and nano zinc sulfate particles (nZS) were combined through a chemical reaction with cow urine to produce hydrogen. Consideration was given to cow urine that was 12 hr old and older by 12-hr steps. nZS concentration ranged from 0.2 g to 0.8 g with a 0.2 g step, while nSTH concentration ranged from 0.1 g to 0.4 g with a 0.1 g step. The range of pH values (3 to 12) was seen in goshala urine samples and their impact on hydrogen generation was also studied in the present paper. The novelty in this investigation not only optimizes (maximizes) the hydrogen production from the goshala waste but also produces and characterizes the ZnO nanoparticles as a byproduct. By using the combustion process, ZnO nanoparticles are produced from the residual solution after producing hydrogen. Scanning Electron Microscopy and X-Ray Diffraction studies were used to analyze the ZnO nanoparticles. According to the data, fresh cow urine (up to 12 hr old) produces 728 mL more hydrogen than aged (>12 hr old) urine when nanoparticle concentration was 0.8 g nZS and 0.4 g nSTH. The reaction for the production of hydrogen rate peaked at 237 mL/min within 2 min. The maximum removal efficiency was discovered at the same concentration as its residue, which has a low total carbon content of 2041 mg/L, an organic carbon content of 1334 mg/L, a nitrogen content of 1911 mg/L, and a phosphorus content of 170 mg/L. The generation of hydrogen was high in urine with a pH range of 3 to 8. In the final, the present research reported that the waste cow urine can be converted into a hydrogen source with the support of nanoparticles in an effective way.

Edukasi Pembuatan Yoghurt Berbahan Dasar Susu Sapi Pada Ibu PKK Di Desa Kemuning Lor Kabupaten Jember

Milk production for dairy cows in Jember Regency is quite a lot, marked by a total production per year reaching 2.9 million liters per/year, but the use of fresh milk into processed products in Rayap Hamlet, Kemuning Lor Village, Arjasa District is still lacking, only limited to being used as a dairy product. pure cow's milk drink. Fresh cow's milk that has not undergone processing is easily damaged and has low economic value. Therefore, efforts are needed to be able to increase the economic value, benefits and good shelf life of the processing of fresh milk, one of the processing based on fresh milk is to make yogurt. The nutritional content of yogurt, especially protein and calcium, can meet nutritional needs. Nutrition is needed in every life cycle, starting from the womb (fetus), infants, children, adults, and the elderly. This service is carried out to increase knowledge and skills through education on processing milk into yogurt. This activity involved PKK Kemuning Lor Village women and institutional components from tertiary institutions, namely lecturers as activity assistants and assisted by two students. The output achieved from this service is an increase in knowledge of making yogurt.

Exploring the Bacterial Community in Aged Fecal Sources from Dairy Cows: Impacts on Fecal Source Tracking.

(1) Background: This paper discusses the impact of agricultural activities on stream health, particularly in relation to dairy cow fecal pollution. The study explores the fecal microbiome of cattle and the potential ecological implications of aging fecal pollution on waterways. (2) Methods: The study examines changes in the bacterial community available for mobilization from in-situ decomposing cowpats and the effects of simulated rainfall. The microbiome of individual cowpats was monitored over 5.5 months. We used 16S rRNA metagenomics and machine learning software, FEAST (Fast Expectation-mAximization for microbial Source Tracking), for bacterial and fecal source assignments. (3) Results: The phyla Bacillota and Bacteroidota are dominant in the fecal microbiota of fresh cow feces but shift to Pseudomonodota, Actinomycetota, and environmental Bacteroidota in aged cowpats. Potential impacts of these bacterial community shifts on inputs to local agricultural streams are discussed in relation to water quality monitoring and aging sources of fecal contamination. We identified taxon orders that are potential indicators of fresh cattle sources (Oscillospirales and Bacteroidales) and aged sources (Peptostreptococcales-Tissierellales) in water bodies. (4) The paper highlights that bacterial metagenomic profiling can inform our understanding of the ecology of microbial communities in aquatic environments and the potential impacts of agricultural activities on ecosystem health.

Prevalence of Aflatoxin M1 (AFM1) in Fresh Cow Milk Produced in Chattogram, Bangladesh

This study was carried out to examine the prevalence of AFM1 contamination across different areas of Chattogram, Bangladesh, and to assess the level of AFM1 in raw milk samples from various dairy farms. A cross-sectional study was conducted to assess the farming standards of three different Chattogram neighborhoods—Bakalia, Khulshi, and Pahartali—and to ascertain the amount of AFM1 in milk. In the study location, 30 commercial dairy farms were randomly chosen, and data on farming methods, milk production techniques, and knowledge of aflatoxin contamination were gathered. Using the enzyme-linked immunosorbent assay (ELISA) method, collected milk samples (n = 90) were examined for the presence of AFM1. The farms produced 71.67±14.71 liters of milk on average every day, which was primarily supplied to dairy processing plants. For feeding the cows, all farms used concentrates and forage. The mean concentration of AFM1 in milk samples collected from Bakalia was higher (190.00±120.87 ng/L) than that in milk samples collected from the Khulshi (108.44±66.19 ng/L) and Pahartali (189.25±160.78 ng/L). The overall prevalence of AFM1 was 43% (N=39) of the total examined samples. A total of 69% (N=27) and 5% (N=2) of AFM1 positive samples exceeded the European Union Regulation (50 ng/L) and BSTI/BFSA regulations (500 ng/L) respectively. There was a significant difference in the occurrence of AFM1 in Bakalia regarding Khulshi and Pahartali. This research will aid in measuring the AFM1 content in raw milk and helping to address public health issues.

Production of Sensorily Acceptable Pasta Filata Cheese with Partial Substitution of Sheep's Milk Powder in Different Forms.

The presented study analyzed the possibility of pasta filata cheese production using sheep's milk powder in different forms and substitution amounts with fresh cow's milk. For the production of the pasta filata cheeses that were analyzed in the research, sheep's milk powder and reconstituted sheep's milk were used for partial substitution with fresh cow's milk in the amount of approx. 20, 30 and 40 percent (v/v). The obtained results showed that the more sheep's milk in the form of powder in the mixture, the lower the cheese's moisture content. The fat and protein content in the whey after the production of cheeses from mixtures was lower than after the production of cheeses from reconstituted sheep's milk only. Cheeses produced entirely from reconstituted sheep's milk displayed the highest fat loss. The greatest cheese yield was observed for cheeses from mixtures with sheep's milk powder and entirely from reconstituted sheep's milk. Pasta filata cheeses made from a mixture of cow's milk and sheep's milk powder that was not reconstituted were much less acceptable to consumers than reconstituted milk powder cheeses, especially those with 40% and 30% added powder. Sensory profile analysis showed that the addition of sheep's milk to the mixture, regardless of the form, affected the appearance, consistency, and flavor of the produced pasta filata cheeses. Mixing cow's milk with sheep's milk powder created the possibility of modeling the final cheese quality and yield.

Diagnostic accuracy of atopy patch test in children with cow’s milk allergy

BackgroundThe accuracy of an atopy patch test (APT) for fresh cow’s milk allergy is controversial. Few studies have focused on commercial extract solutions. We aimed to evaluate the diagnostic performance of the APT in cow’s milk allergic children using fresh cow’s milk and commercial extracts of cow’s milk and its components including casein, α-lactalbumin, and β-lactoglobulin.MethodsA prospective study was carried out in children with a history of cow’s milk allergy. Children underwent the skin prick test (SPT) and APT with fresh cow’s milk, powdered cow’s milk, and commercial extracts of cow’s milk, casein, α-lactalbumin, and β-lactoglobulin. Oral food challenge (OFC) was confirmed in all children.ResultsA total of 37 patients participated (mean age 13.14 ± 7.26 months). Only 5 (13.51%) patients had positive OFC to cow’s milk. The sensitivity of the APT using fresh cow’s milk was 40%, specificity was 65.6%, PPV was 15.4%, and NPV was 87.5%. The sensitivity of the APT using powdered cow’s milk was 40%, 60.7% for specificity, 15.4% for PPV, and 58% for NPV. The sensitivity and PPV of the APT using commercial solutions of cow’s milk, casein, α-lactalbumin, and β-lactoglobulin were zero. The specificities were 90.6%, 93.8%, 100%, and 100% for α-lactalbumin, cow’s milk, casein, and β-lactoglobulin, respectively.ConclusionsAPT using commercial solutions showed higher specificity than fresh milk. The specificity increased using a protein component allergen.

Relative Nutritional and Contaminant Status of Cowhide Meat and Fresh Cow Meat

Relative Nutritional and Contaminant Status of Cowhide Meat and Fresh Cow Meat

Systematic Evaluation of Different Fresh Cow Monitoring Procedures

Establishing fresh cow monitoring procedures is considered beneficial for cow health, welfare, and productivity. However, they are time consuming and require the cows to be locked up, which restricts their natural behavior. In this study, different fresh cow monitoring procedures were evaluated. Two experiments were conducted to determine: (1) the duration of various examinations and treatments; (2) the time cows remain locked up in headlocks; and (3) the proportion of examination and treatment times relative to the total headlock time. In advance, standard operating procedures were established. Three veterinarians conducted the examinations and treatments based on changes in milk yield, clinical symptoms, and alarms by an accelerometer system. The headlock time was evaluated for three workflow strategies, which differed in the order of examinations and treatments. To determine the duration, cameras were installed, and the video footage was analyzed. The examinations lasted between 1 and 227 s, and the cows were locked up in headlocks between 0.01 and 1.76 h. The lock-up times differed significantly among the three strategies, as well as the proportion. This study provides information that can be used as a basis for the development of time-efficient strategies, and to minimize the impact on cows' time budgets.

Standardization of fresh cow milk with sodium citrate buffer for turkey semen preservation

Standardization of fresh cow milk with sodium citrate buffer for turkey semen preservation

Conditional Composting of Cowdung, Sawdust and Straw Husk as a Treatment Approach to Slaughterhouse Menace

Aim: The study aimed at Investigating of suitability of composting process in treatment of slaughterhouse wastes.
 Study Design: The experimental set up was cylindrical bin design with C:N ratios at 30:1 each, and with turning frequencies at every 2 days intervals. Data was generated from the laboratory on the concentrations of selected heavy metals at varying depths of land discharged slaughterhouses. This was used to estimate the level of nutrient build-up in the soil within these environs.
 Methodology: Fresh cow dung was collected from Omuigwe slaughterhouse at Aluu, in Ikwere Local Government Area of Rivers State using sterile water rinsed containers. About 36kg of cow dung was collected in each of the three 0.18m3 cylindrical container. Three piles of fresh cow dung were built in a cylindrical design of diameter 0.54 m and height of 0.84 m. Each pile was turned manually using a hand shovel. The MC was measured periodically (precisely every 15 days) and turning operation was in such a way to ensure that every part is well aerated.
 Results: Compost results showed high wastes volume reduction ranging from 36.67%, 66.4% and 63.3% for CD, CDSD and CDSH; also, weight reduction at the end of 90days showed a 55.51%, 67.42% and 64.38% reduction for CD, CDSD and CDSH respectively.
 Conclusion: The problems of waste generated in our slaughterhouses can be better managed and corrected if proper assessment of the amount of waste generated are properly documented. This would help in accurate prediction of the best method to manage the waste generated.

Effect of Yoghourt Starter Culture and Nickel Oxide Nanoparticles on the Activity of Enterotoxigenic Staphylococcus aureus in Domiati Cheese

Domiati cheese is the most popular type of white soft cheese in Egypt. Staphylococcus aureus is a common microorganism that can easily contaminate Domiati cheese during processing and distribution. Enterotoxigenic S. aureus strains produce staphylococcal enterotoxins (SE) that have been involved in food poisoning outbreaks worldwide. The aim of the present study was to examine the inhibitory effect of yoghourt starter culture and nickel oxide nanoparticles (NiO NPs) on the development of the enterotoxigenic S. aureus together with the enterotoxin production during the manufacturing and storage of Domiati cheese. Fresh cow’s milk was inoculated with S. aureus in a count of six log CFU/mL with the addition of either yoghourt starter culture or NiO Nps. The cytotoxicity of NiO NPs on normal human epithelial cells (HEC) was assessed using the MTT assay. In the current study, the inoculated milk was used for making Domiati cheese and the survival Weibull and log-linear models were fitted to the observed data. The obtained results showed that the mean log count of S. aureus decreased one week earlier by using yoghourt starter culture. Staphylococcal enterotoxin A (SEA) was identified only in the control cheese. Notably, Domiati cheese contained MIC of NiO NPs (35 µg/mL), which resulted in a significant decrease in S. aureus counts since at day 21 of cheese ripening it was not detected (<10 CFU/g). Overall, the current study indicated that the addition of yoghourt starter culture and NiO NPs during the processing of Domiati cheese could be useful candidates against S. aureus and enterotoxin production in the dairy industry.

Growth Kinetics of Bacteria Isolated from Laboratory Prepared Cheese Made From Different Milk Sources

Background: Dairy food products constitute a major part of our routine diets and it is fundamental to the food industry globally. However, the need for quality control cannot be over-emphasized. A microbiological guideline must be used to define the differences between unacceptable and acceptable food products as food-borne related diseases have been associated with milk and dairy products. Aim of Study: The study aims to evaluate the growth kinetics of cheese prepared in the laboratory from different milk types over a 96 hour period in order to determine its bacteriological quality and assess the effect of storage time on the pH of the various cheeses. Methods: The laboratory cheese was prepared from fresh Goat, cow, sheep and soybeans using the traditional method. Thereafter, 10g of the cheese samples were stored in sterile 250 ml conical flasks at temperature of 28±2 oC for duration of 96 h. The samples were analyzed every 12-24 h interval using Nutrient Agar, MacConkey Agar, Mannitol Salt Agar and De Mann Rogosa and Sharpe Agar for their bacterial, coliform, staphylococcal and lactobacilli load respectively. Results: At 96 h the highest heterotrophic bacterial load, coliform, staphylococcal and lactic acid bacteria counts were observed in sheep milk cheese (8.27 ± 0.02 Log10cfu/g), (7.10 ± 0.33 Log10cfu/g), (7.40 ± 0.34 Log10cfu/g) and cow milk cheese (8.19 ± 0.05 Log10cfu/g) respectively. At 0 h the highest pH was recorded in Soybean milk cheese (5.76±0.01) while the least was cow milk cheese (4.97±0.11). The highest pH at 96 h was Soybean milk cheese (6.96±0.01) while the least pH was recorded in sheep milk cheese (6.12±0.00). Comparing results of this present study with that of the European Union microbiological regulations (EUMR) and the Gulf Standards Organization (GSO) for foods, the bacteria load of all cheese samples at 12 h was within the acceptable or permissible limit. Conclusion: The present study indicates that laboratory prepared cheese contains a repertoire of significant public health microorganisms in numbers above the permissible limit. It is recommended that appropriate aseptic procedures should be strictly upheld by dairy handlers across the entire chess production value chain.

Comparative functional microbiome profiling of various animal manures during their anaerobic digestion in biogas production processes

Anaerobic digestion (AD) for bio-methane production continues to be plagued by major problems such as acidification, ammonia inhibition, long reaction periods, and expensive biogas upgrading. In this study, the authors suggest that intrinsic microbial roles during AD have previously been understudied yet they are the basis for discovery of effective and substrate-specific strategies for biogas process improvement. A comparison of the functional microbiome profiling of fresh cow, horse, pig, and chicken manures sourced from seven farms around Gauteng in South Africa was done. Correlation of profiles of the daily and cumulative biogas and bio-methane production determined in an automatic methane potential system (AMPTS), six intermediate AD compounds (propionate, butyrate, formic acid, lactic acid, ethanol, and acetate) observed using a modular Thermo Scientific Vanquish Core high performance liquid chromatography (HPLC) system, and active microbiome observed through Illumina 16S rDNA high-throughput sequencing suggests that cow manure AD went through 2 quick and efficient phases while horse manure showed 3 phases with hydrolysis being the rate limiting step, pig manure showed 4 phases and was dominated with hydrogenotrophic methanogenesis, and chicken manure had 2 phases affected by ammonia inhibition. It was inferred from the findings, that co-digestion of the horse manure within the first 9 days with cow manure, manipulation of Methanococcus hydrogenotrophs from pig manure AD in 2 stage reactor co-digestion systems, introduction of Methanococcus-rich inoculum from a pig manure AD system (between Day 15 & Day 24) as well as trace nutrient supplementation to boost SAOB, are strategies that can improve hydrolysis & methanogenesis in horse manure AD, upgrade biogas quality from various substrates, counter ammonia inhibition in chicken manure AD as well as in other similar substrates respectively.

Physical and Chemical Properties of Cow's Milk Yogurt Added Whey Protein Concentrate (WPC)

The purpose of this research was to examine the physical and chemical characteristics of cow's milk yogurt with the addition of WPC. The physical characteristics observed included color (L*, a*, b*, whiteness index, hue, chroma), texture (firmness, work of penetration, resistance to probe withdrawal), while the chemical characteristics observed included water content, total solids, and titratable acidity. The main research materials are fresh cow's milk, Whey Protein Concentrate (WPC), and starter yogurt. The study was conducted using a Completely Randomized Design (CRD) with 5 treatments and 4 replications. The treatments consisted of control (P0), adding WPC as much as 2% (P1), 4% (P2), 6% (P3), and 8% (P4) of the amount of milk. Data were analysed using analysis of variance and post-hoc orthogonal polynomial test. The results showed that the addition of WPC up to 8% caused a very significant difference to the water content, total solids, titratable acidity, firmness, and work of penetration of yogurt. However, the addition of WPC up to 8% did not cause a significant difference in the color characteristics of yogurt. Total solids of yogurt increased from 12.08% (control) to 17.74% along with the addition of WPC up to 8%. Based on the results of the research, it can be concluded that the addition of WPC up to 8% can decrease the water content, firmness, and work of penetration of yogurt, as well as increase the total solids and titratable acidity of yogurt. However, it did not cause a noticeable change in the color characteristics of yogurt. However, it did not cause a significant change in the color characteristics of yogurt.

Diversifikasi Olahan Susu Sapi Segar Menjadi Produk Kefir untuk Minuman Probiotik dan Masker Wajah di Kelurahan Plalangan Gunungpati Semarang

Plalangan Village is one of the villages that produce fresh cow's milk in the administrative area of Gunungpati District, Semarang City, Central Java Province. The average daily activity of residents of Terwidi Village RT02 RW04, Plalangan Village, Gunungpati District, Semarang City in particular is raising cattle. The number of cattle breeders is 40 people who are members of the Ngudi Rahayu Terwidi Dairy Cattle Group (KTSP). The current number of cows is 75 heads, much lower than 5 years ago. The decline in the number of cows is due to the fact that they think that a dairy business that only relies on dairy products does not provide a steady income. Even though there is a lot of potential that can be developed from the dairy cattle business, including the diversification of dairy products. Kefir is a heterofermentative fermented product that has a taste, color and texture that resembles yogurt and has a distinctive aroma like tape. Kefir products circulating in the community today are not only consumed as probiotic drinks but can also be used as cosmetic products, such as masks. The main program will be carried out by the Community Service (PKM) team by empowering dairy cattle businesses through diversification of fresh cow's milk products to become high-value products, namely kefir which can be used as probiotic drinks and face masks.

Microbiological, Physicochemical and Nutritional Properties of Fresh Cow Milk Treated with Industrial High-Pressure Processing (HPP) during Storage.

The safety, shelf life, and quality of fresh cow milk treated using industrial High-Pressure Processing (HPP) treatment at 600 MPa for 10 min was studied to identify the novelty of this non-thermal technology in milk processing. Changes in microbiological and physicochemical properties, including nutritional values of vitamins and amino acid profiles, were measured for a 60-day storage period at 6 °C +/- 1 °C. The HPP treatment produced milk that met all microbial safety requirements and exhibited a shelf life beyond 60 days in a hot and humid region. High physicochemical stability was achieved, with consistent pH and undetectable titratable acidity. The HPP treatment successfully retained all vitamins and minerals, including calcium (99.3%), phosphorus (99.4%), and magnesium (99.1%). However, the 60-day storage caused some degradation of Vitamin A (25%), B3 (91%), B5 (35%), B6 (80%), and C (85%), and minerals, including potassium (5%) and zinc (18%) when compared with fresh milk. This research has shown that the adoption of advanced treatment with HPP is very beneficial to the dairy industry in preserving milk quality in terms of its physicochemical and nutritional properties and extending its storage shelf life beyond 60 days.

Genetic Parameters of Serum Total Protein Concentration Measured with a Brix Refractometer in Holstein Newborn Calves and Fresh Cows.

The objective was to estimate the genetic parameters of serum total protein concentration in newborn calves (calfSTP) and post parturient dairy cows (cowSTP). The study included 1013 calves and 989 cows from 10 dairy farms. Calf blood samples were collected 24-48 h after parturition while cow blood and colostrum samples were collected in the first 24 h after calving. Blood serum total protein and colostrum total solids content were determined using a Brix refractometer. Chemical analysis of colostrum was performed with Milkoscan. Univariate mixed linear models were used to estimate the heritability of calfSTP and cowSTP and their genetic and phenotypic correlations with colostrum traits. The heritability estimates of calfSTP and cowSTP were 0.21 and 0.20 (p < 0.05), respectively. Strong genetic correlations (r > 0.90) were detected between calfSTP and colostrum total solids and protein content (p < 0.05). Corresponding phenotypic correlations were 0.31-0.33 (p < 0.05). No genetic or phenotypic correlations were detected with colostrum fat content while the respective correlations with lactose were negative (-0.82 and -0.19, p < 0.05). No genetic correlations were detected between cowSTP and colostrum traits and only a low negative phenotypic one with lactose was detected. The results confirm that genetic selection aiming to improve the passive transfer of immunity in newborn calves and general fresh cow health would be feasible.

Standardization of Fresh Cow Milk with Sodium Citrate Buffer for Cold Storage of Turkey Semen

Standardization of Fresh Cow Milk with Sodium Citrate Buffer for Cold Storage of Turkey Semen

Estimates of dairy herd health indicators of mastitis, ketosis, inter-calving interval, and fresh cow replacement in the Piedmont region, Italy

Test-day milk analysis has largely been used to study health and performance parameters in dairy cows. In this study, we estimated four health indicators of dairy cows using test-day data. Our purpose was to estimate (1) mastitis incidence rate, prevalence, and the probability of recovery; (2) the incidence proportion of ketosis; (3) the duration of inter-calving interval; and (4) the risk of a fresh cow being replaced, in a large cohort of dairy herds in the Piedmont region (Italy).We retrospectively analysed test day records of 261,121 lactating cows and 1315 herds during five years (2015–2020). Mastitis was defined by somatic cell count and ketosis by fat-to-protein ratio. Calving dates were used to calculate ICI and to estimate the removal of a fresh cow from the herd. Mixed-effect generalized linear models were used to adjust for unmeasured herd-level risk factors.The risk of mastitis increased by 120% with parity (Odds ratio [OR] = 2.20, confidence interval [CI]: 2.17 – 2.23), by 7% by months in milking (OR = 1.07, CI: 1.07 – 1.07), and even more if the cow was already affected during the same lactation (OR = 8.74, CI: 8.67 – 8.82). Lactose concentration on the previous test day was the best positive prognostic factor for mastitis recovery (OR = 1.12, CI: 1.08 – 1.17). Ketosis risk was the highest between 3rd and 4th lactations and itself increased the risk of having ICI longer than 440 days (OR = 1.12, CI: 1.02 – 1.22), and fresh-cow removal (OR = 1.75, CI: 1.58 – 1.93). Also, the removal of fresh cows was more likely when mastitis (OR = 1.31, CI: 1.19 – 1.45) or long ICI (OR = 1.34, CI: 1.22 – 1.48) occurred. For each health indicator, herd-level risk factors had an important role (18–56% of within-herd covariance).Our results indicate that milk analysis could be also useful for predicting mastitis, its cure rate, and ketosis. Cow-level risk factors are not enough to explain the risk of these issues. By studying a large population over a long period, this study provides an updated estimate of dairy cow health indicators in Piedmont (north-western Italy), useful for benchmarking dairy herds.