Lactose Content Research Articles

Production of vinegar from kashar cheese whey and volatile component profile, antibacterial effect, and antioxidant potential of whey vinegar

Whey is a liquid by-product of cheese production and releasing this by-product to the environment as a waste causes environmental pollution, loss of nutritional value, and economic loss. In this study, kashar cheese whey (KCW) and whey supplemented with lactose (5%, 10%, and 15%, w/v) were employed to produce four whey vinegars (KCWV, KCWV 5%, KCWV 10%, and KCWV 15%). Kluyveromyces marxianus CECT 1442 and Acetobacter aceti CECT 298 were used for fermentation. The whey vinegars were analyzed for pH, titratable acidity, lactose and total protein contents, antibacterial activities (agar well diffusion, MIC, MTC, and MBC), antioxidant parameters (TOC, TAC, GSH, and CAT), and volatile component profile. According to the results, the titratable acidity of the vinegars were 5.92%–14.97% (w/v). The lactose amounts of KCW, KCWV, KCWV 5%, KCWV 10%, and KCWV 15% were determined as 32.912, 0.540, 0.615, 3.477, and 50.798 g/L, respectively and total protein amounts were determined as 0.948, 0.308, 0.423, 0.423, and 0.432 g/100 g, respectively. While KCW did not exhibit antibacterial activity against test bacteria, whey vinegars showed at different rates. KCWV exhibited a weaker antibacterial effect than the other whey vinegars. No TOC activity was found except for KCWV, and TAC was found at an average level in all samples. Additionally, ethanol and acetic acid were the dominant components in whey vinegars. The whey vinegar may be an important alternative to the valorization of whey which is a by-product of cheese production.

295 Effects of a Supraphysiological Oxytocin Injection After Parturition on Blood-Milk-Barrier Closure and Igg Transfer into Milk in Dairy Cows

Abstract Oxytocin (OT) can affect the blood-milk-barrier integrity by modulating the closure of tight junctions. Earlier research demonstrated a transfer of circulating immunoglobulins (Ig) into milk upon OT application during an LPS-induced mastitis. The role of OT in colostrogenesis, i.e., IgG transfer into colostrum, is not fully understood. Our study aimed at retarding the postpartum closure of the blood-milk-barrier and concomitantly prolonging the transfer of IgG into colostrum of dairy cows by a supraphysiological OT injection. Multiparous Holstein cows (n = 28) were enrolled. Blood and milk samples were collected at the first 2 milkings after parturition and milk yields were recorded. Ten cows received 50 IU OT i.v. at 30 min after the first milking (OT+30), 9 cows were injected 50 IU OT i.v. at 120 min before the second milking (OT-120), and 9 cows remained untreated (CTRL). Cows were milked at 6.7 ± 0.7 h after parturition (first milking) and 11.5 ± 0.3 h later (second milking). Milk was analyzed for fat, protein, lactose and IgG, serum albumin (SA), and electrolytes (Na, K, Cl) concentrations and for lactate dehydrogenase (LDH) activity. Concentration of α-lactalbumin (α-LA) was measured in blood plasma. Data were evaluated using a mixed model (SAS) with group, milking number, and group x milking number as fixed effects, and cow as random subject. In all groups, concentrations of protein, IgG, SA, LDH in milk decreased from first to second milking, while lactose content in milk increased (P < 0.05). Milk yield and milk fat content did not differ between first and second milking (P > 0.05). Concentration of α-LA in plasma tended to decrease from first to second milking. Treatments did not affect changes in blood and milk from first to second milking. In conclusion, a single injection of supraphysiological OT either at 30 min after the first milking postpartum or 2 h before the second milking postpartum did not retard the closure of the blood-milk-barrier in dairy cows. Furthermore, OT application did not prolong the active transport of IgG into milk after the first milking.

205 Level of Supplemental Fat in the Diet of Gestating Beef Cows: Effects on Cow and Calf Performance

Abstract This study evaluated the effects of feeding a canola seed-based (7.2% ether extract) pellet to gestating cows on cow performance, reproductive efficiency, milk yield and composition, and calf birth weight. Seventy-two pregnant, multiparous cows were allocated to 12 pens in a completely randomized block design. Body weight (BW; 605 ± 35 kg) was utilized as the blocking criteria. Diets were formulated to be isonitrogenous (CP: 8.20 ± 0.24% and 9.07 ± 0.05% second and third trimesters, respectively) and isocaloric (TDN: 58.29 ± 0.24% and 60.50 ± 0.04% second and third trimesters, respectively), and to meet NASEM (2016) nutrient requirements for pregnant beef cattle. Pens were randomly assigned to three replicated (n = 4) dietary treatments: 0 (CON), 150 (LOW), and 300 (HIGH) g of fat/d (DM basis). Dietary treatments were fed from 148 ± 8 d prepartum until at least 50% of all cows had calved, then switched to a common lactation diet. Body condition score (BCS), BW and subcutaneous fat thickness were measured at the start (SOT) and end of trial (EOT), and at 21 and 42 d postpartum. Orthogonal contrasts were used to assess linear and quadratic relationships between fat inclusion and dependent variables. At SOT, there were no differences (P ≥ 0.73) in conceptus corrected BW (597 ± 34 kg) or (P ≥ 0.13) BCS (2.85 ± 0.12, Canadian System: 1 to 5). After 84 d on trial (64 ± 8 d prepartum), conceptus corrected average daily gain (ADG) increased linearly (P = 0.04) as fat inclusion increased. After 151 d of supplementation (EOT), conceptus corrected ADG and subcutaneous fat thickness did not differ (P ≥ 0.71 and 0.63, respectively). BCS change from SOT to EOT increased, while EOT to 21 d postpartum decreased quadratically as fat inclusion increased (P = 0.02 and 0.01, respectively). Female calf birth weight decreased quadratically (P = 0.01) as fat inclusion increased, but there was no effect (P ≥ 0.75) on male calf birth weight. As fat inclusion increased, lactose concentration in milk decreased linearly (P = 0.04). As days in milk (DIM) increased, milk protein, total solids, and milk energy yield decreased (P ≤ 0.05). Milk urea-N tended to increase (P = 0.07), while 12 h milk yield (P = 0.05) tended to decrease as DIM increased. Milk fat and energy were not affected by fat inclusion, day, or the interaction between fat inclusion and day (P ≥ 0.16). There was a quadratic tendency for fat inclusion to affect pregnancy rate (P = 0.09), being maximized on LOW treatment. These results suggest that increasing fat inclusion during mid-to-late gestation tended to improve cow reproductive efficiency. Further investigation is required to determine the optimal level of fat inclusion from canola seed.

The effect of diet restriction on raw milk stability: a meta-analytical approach.

This research communication was designed to evaluate the effects of different levels of diet restriction on the composition and ethanol stability (MES) of raw bovine milk. This research was carried out using three electronic databases: Scopus, Pubmed and Web of Science. The main inclusion criteria were: (i) original research, (ii) use of alcohol (ethanol) test as a method to assess milk stability, (iii) measure different levels of feed restriction and (iv) allow access to the raw data of articles. Of the nine publications that addressed the subject filtered by the systematic review, seven fitted the selection criteria and were selected to perform the meta-analysis. Feed restriction (reduction of 20, 30, 40 and 50% of the dietary dry matter offered) decreased (P < 0.01) milk yield (-18%), ethanol stability (-5%), acidity (-4%), protein (-3%) and lactose (-2%) concentrations, but did not affect the values of pH, density, fat and total solids concentrations, nor somatic cell count. The correlation between milk yield and MES was low but positive and numerically higher in the control group compared with the restriction group. The milk of cows fed the control diet presented greater ethanol stability (76.5%) compared with milk of cows fed the restrictive diet (72.8%). This decrease by up to 4 percentage units due to restriction levels ranging from 20 to 50% of diet intake may cause limitations in milk processing at the dairy industry, increasing milk rejection.

SCIENTIFIC SUBSTANTIATION OF CREAM HEATING DURATION IN THE TECHNOLOGY OF SOUR CREAM, ENRICHED WITH PROTEIN

Expanding the assortment of sour cream with increased nutritional value is an actual direction of scientific research. The purpose of the work is the scientific explanation of heating process duration based on the analysis of its influence on the sensory and physicochemical indicators of cream, enriched with milk protein concentrates as a basis for the production of baked sour cream. The regularities of changes in the quality indicators of cream (10–20 % fat), enriched with 1 % of concentrate of whey proteins (94 % total solids) and with 30 % of liquid concentrate of hydrolyzed whey (40 % total solids) under the influence of heat treatment at a temperature of 96±1 ⁰С for 15 to 120 minutes were determined. Due to the introduction of whey protein concentrate into the composition of cream, the protein content increases by 0.77 %, and in samples with liquid hydrolyzed whey concentrate by 0.42 %. Liquid hydrolyzed whey concentrate also increases the solid content in cream by 9.36–9.37 % while simultaneously reducing the lactose content by 6.2–6.7 times, which is promising for the production of low-lactose sour cream. Whey protein concentrate more effectively reduces surface tension, exhibits a higher stabilizing and structuring ability, compared to liquid hydrolyzed whey concentrate. Instead, the concentrate of liquid hydrolyzed whey with a high content of monosaccharides activates the Maillard reaction with the formation of an intense cream color, gives the cream a pronounced sweet taste and baked aroma. Both concentrates significantly improve the sensory properties of cream, which makes it possible to recommend them for use in baked sour cream technology. Based on the results of a comprehensive analysis of the quality indicators of baked cream samples with a fat content of 10–20 %, it was concluded that heat treatment of cream with liquid hydrolyzed whey concentrate and cream with whey protein concentrate should be carried for 15 minutes and 30 minutes, respectively, which will allow purposeful regulation of energy consumption in the technology of baked sour cream with increased protein content.

Exploring the super-disintegrating properties of fenugreek seed mucilage for fast-dissolving amlodipine tablets

Fast dissolving tablets of amlodipine besylate were developed to improve patient compliance for hypertension treatment. Trigonella foenum-graecum (fenugreek) seed mucilage was used as a superdisintegrant in the formulation of fast dissolving tablets by direct compression method. Eight formulations with varying concentrations of fenugreek mucilage, microcrystalline cellulose, lactose and other excipients were prepared and evaluated for physicomechanical properties, drug-excipient compatibility, disintegration time, wetting time, water absorption ratio and in-vitro dissolution. The optimized formulation F6 containing 5% fenugreek mucilage, 75mg microcrystalline cellulose, 90mg lactose showed a disintegration time of 14 seconds, wetting time of 22 seconds and 90% water absorption. In-vitro drug release of 63% was observed within 15 minutes from F6 formulation. Physical and chemical stability studies showed the optimized F6 formulation was stable for 3 months at 40 °C/75%RH. Hence, fenugreek seed mucilage can be effectively used for developing amlodipine besylate fast dissolving tablets with improved patient compliance.

Black cumin meal (Nigella sativa) as an alternative feed resource during the suckling period of Awassi ewes: Assessments of performance and health

This study was designed to investigate the effectiveness of different Black cumin meal (BCM) dietary treatments during the suckling period on lactating performance and health of multiparous Awassi ewes. We randomly allocated 27 nursing Awassi ewes (4–5 years age; 50.2 ± 1.42 kg body weight) to one of three equally dietary treatments: 1) control diet, no feed BCM (CON), 2) BCM50 diet (50 g/kg of dietary dry matter (DM) and; 3) BCM100 diet (100 g/kg BCM of dietary DM). The results showed that there are no significant differences at P ≥ 0.67 among the three treatment groups in measured parameters like intakes of DM and crude protein (CP). However, the BCM100 group showed greater (P < 0.0001) ether extract (EE) intake compared to both the BCM50 and CON groups and ewes exhibited greater (P < 0.02) metabolizable energy intake in BCM100 and BCM50 groups than the CON group. The digestibility of CP and neutral detergent fiber improved (P < 0.05) in the BCM100 and BCM50 diets compared to the CON diet. The acid detergent fiber digestibility tended to be higher (P = 0.08) in the BCM100 and BCM50 diets compared to the CON diet. However, the digestibility of DM and EE did not show significant differences (P ≥ 0.17) among the three treatment groups. Nitrogen retained as (g/d) and retention as a percentage (g/100 g) were greater (P < 0.01) in the BCM100 and BCM50 diets compared to the CON diet. The final body weight and average daily gain of the lambs in the BCM50 and BCM100 groups increased compared with the CON group (P< 0.02). The BCM100-treated group had greater milk yield per day (P< 0.05) compared to the CON group. The content of fat, protein, lactose, solid-not-fat (SNF), and total solids (TS) % did not differ among the three groups. The BCM100-treated group had higher (P< 0.03) fat and TS milk yields (g/d) compared to the BCM50-treated group and CON group. However, fat and TS milk yields were similar between the BCM50 treatment group and the CON group. The BCM100-treated group had a greater SNF yield per day (P< 0.05) compared to the CON group. However, SNF yields in BCM treatment groups and between BCM50 group and CON group were similar. Moreover, the average protein and lactose yield of milk were significantly higher in the BCM100 diet than CON diet. Feed efficiency tended to be greater in BCM-treated ewes than the CON ewes. Moreover, the cost/kg of milk produced was lower (P < 0.01) in the BCM diets than in the CON diet. Ewes fed a BCM100 had higher energy-corrected milk than other groups. The analysis did not detect differences in the blood serum metabolites in all treatments. In conclusion, this study suggests that dietary inclusion of different levels of BCM showed a positive influence on most lactating characteristics and economic performance for the lambs and lactating Awassi ewes, and could be used as a good alternative feed source in ruminant feeds.

Development of millet-acid whey formulations with nutritional, microbiological, and sensory characterization

IntroductionDisposal of the acid whey waste stream is one of the major challenges faced by the Greek yogurt industry. However, based on its physicochemical characteristics and composition analysis, it has huge potential in the health industry. Likewise, millets are highly nutritive and health benefitting ancient grains. Combining acid whey and millet matrix can help in solving the problem of both food losses and food security. Hence, the objective of the study is to analyze the enhancement or degradation of the nutrition profile when acid whey is combined with millet matrix using spray-drying technology.MethodThe methodology of the study includes composition analysis and functional characterization based on antioxidant properties, microbial analysis, and sensory evaluation.Results and discussionThe results showed that there was enhancement of functional properties of the millet-acid whey formulation matrix specifically in terms of polyphenolic compounds, lactose content, and mineral content. Overall, the study aims to provide an alternative method for the utilization and consumption of acid whey that is currently being mishandled and considered as waste by the Greek yogurt manufacturing companies.

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.

Comparative Metabolomic and Transcriptomic Analyses Reveal Distinct Ascorbic Acid (AsA) Accumulation Patterns between PCA and PCNA Persimmon Developing Fruit.

Persimmon fruit has a high nutritional value and significantly varies between pollination-constant astringent (PCA) and pollination-constant non-astringent (PCNA) persimmons. The astringency type affects sugar, flavonoids, and tannin accumulation and is well known in persimmon fruit. However, the impact of the fruit astringency type on ascorbic acid (AsA) accumulation is limited. In this study, typical PCA varieties ('Huojing' and 'Zhongshi5') and PCNA varieties ('Yohou' and 'Jiro') of persimmon fruit were sampled at four developing stages (S1-S4) to provide valuable information on AsA content variation in PCA and PCNA persimmon. Persimmon fruit is rich in ascorbic acid; the AsA content of the four varieties 'Zhongshi5', 'Huojing', 'Jiro', and 'Youhou' mature fruit reached 104.49, 48.69, 69.69, and 47.48 mg/100 g. Fruit of the same astringency type persimmon showed a similar AsA accumulation pattern. AsA content was significantly higher in PCA than PCNA fruit at S1-S3. The initial KEGG analysis of metabolites showed that galactose metabolism is the major biosynthetic pathway of AsA in persimmon fruit. There were significant differences in galactose pathway-related metabolite content in developing PCA and PCNA fruit, such as Lactose, D-Tagatose, and D-Sorbitol content in PCA being higher than that of PCNA. Combined gene expression and WGCNA analyses showed that the expression of the GME (evm.TU.contig4144.37) gene was higher in PCA-type than in PCNA-type fruit in S1-S3 and exhibited the highest correlation with AsA content (r = 690 **, p < 0.01). Four hub genes, including the DNA methylation gene, methyltransferase gene, F-box, and Actin-like Protein, were identified as potential regulators of the GME gene. These results provide basic information on how astringency types affect AsA accumulation and will provide valuable information for further investigation on AsA content variation in persimmon fruit.

The Performance and Metabolism of Dairy Cows Receiving an Ultra-Diluted Complex in the Diet during the Transition Period and Early Lactation.

This study evaluated the effects of feeding an ultra-diluted complex to dairy cows during the transition period and early lactation. Thirty multiparous pregnant dairy cows were blocked and randomly assigned to either a placebo control (CON) group or ultra-diluted complex (UD) group. The CON group received a placebo (basal diet + 40 g/cow/day of expanded silicate), while the UD group received the ultra-diluted complex (basal diet + 40 g/cow/day of PeriParto Transição-RealH, composed of ultra-diluted substances + vehicle: expanded silicate). Cows were evaluated from 30 days before the expected calving date until 60 days in milk (DIM) for sample and data collection. Post-partum dry matter intake (DMI) was not affected by the treatment. Cows fed UD had higher DMI relative to BW. Feeding UD increased milk lactose content and decreased milk protein content. Cows fed UD had lower somatic cell counts in the third and fourth week of lactation. Cows fed UD showed a tendency for higher liver health index. Using UD during the transition period and early lactation may benefit liver and udder health of dairy cows with no detrimental effect on milk performance.

Synthesis of Galacto-oligosaccharides in Milk by Using Bifidobacterium bifidum β-galactosidases (Saphera 2600L and Nola Fit 5500) Immobilized on Chitosan Beads

The lactose intolerance—as a limiting factor for dairy milk consumption—has a high prevalence worldwide. Dairy milk and milk-derived products are major sources of multiple inorganic compounds and nutrients and thus are considered to be functional foods. β-galactosidases are able to hydrolyze lactose and are therefore widely applied for the production of lactose-free products. In addition, they are capable of the synthesis of galacto-oligosaccharides (GOSs); thus, the dairy industry has a special interest in applying them for the enrichment of dairy products with prebiotic GOSs. In this work, we studied two commercially available β-galactosidase products: Saphera 2600L and Nola Fit 5500. Both enzyme solutions contain a recombinant β-galactosidase of Bifidobacterium bifidum and have already been authorized for food industrial application, but the information about their hydrolytic and/or synthetic activities is only limited. After immobilization on chitosan beads, the enzymes were used for lactose hydrolysis and simultaneous synthesis of GOSs, by performing the reactions in pasteurized milk (skim milk). Both immobilized β-galactosidase exhibited elevated lactose hydrolysis (vmax increased from ~ 1 to ~ 4 mM/min) and GOS synthesis as compared to the free enzymes. The enzyme-coated beads were efficiently re-used at least 15 cycles; the residual lactose concentration was < 2 mg/ml after each cycle. After treatment, GOSs were present in ≤ 9% of the total sugar content, indicating that the prepared low-lactose milks were enriched in prebiotic GOSs. The application of immobilized Saphera 2600L and Nola Fit 5500 β-galactosidases may be implemented for the large-scale production of GOS-enriched low-lactose milk.Graphical

The quality indicators of ice cream upon the enzymatic hydrolysis of lactose

Ice cream is a popular type of dairy foods containing up to 6% of lactose. In connection with the lactose intolerance by many consumers and the possibility of its crystallization during storage of finished products, there is a need for a decrease in the content of this nutrient in the composition of ice cream. The aim of the research was to study an effect of the lactose hydrolysis process in ice cream with the fat mass fraction of 15% and different mass fractions of dry skim milk residue on technologically significant and sensory properties of its quality. The main objects of the study were samples of ice cream subjected to lactose hydrolysis at the stage of mixture maturation. The fat mass fraction in the samples was 15%, mass fractions of dry skim milk residue were 7, 10, 12 and 15%. The composition of sugars was determined by high-performance liquid chromatography, the dynamic viscosity of mixes and the consistency of ice cream by rheological methods and the dispersion of structural elements by microcopy. The effects of the mass fraction of dry skim milk residue and lactose hydrolysis on quality indicators of mixtures and ice cream were determined. As the mass fraction of dry skim milk residue rose from 7 to 15%, the residual content of lactose increased from 0.2 to 1.1%, while the dynamic viscosity of the mixture increased by 1.3 times. A decrease in the freezing point by 0.6–0.8 °C and an increase in melting resistance were also observed. The mass fraction of melt after 2 hours of holding decreased to 4.7–0.7%. Also, indicators of consistency (hardness, adhesiveness, adhesion force and rigidity) decreased by 1.1–1.7 times (upon a mass fraction of dry skim milk residue of 7 and 10%). The samples of ice cream subjected to lactose hydrolysis were characterized by a high dispersion of structural elements typical for a traditional product, and by improved texture and increased sensation of sweetness. The complex of investigations to study quality indicators of ice cream with the fat mass fraction of 15% showed that a change in the mass fraction of dry skim milk residue upon enzymatic hydrolysis of lactose results in formation of different structural-mechanical and sensory indicators that should be considered during the creation of assortment and development of formulations of low-lactose products.

Film-shaped reusable smart polymer to produce lactose-free milk by simple immersion

In this study, we report the synthesis and characterization of a highly manageable polyacrylic film material for enzyme immobilization, using β-galactosidase (β-gal) as a model enzyme. The material is based on commercially available monomers and achieves efficient immobilization of β-gal through the formation of azo linkages between amino styrene groups in the polyacrylic material and the enzyme. The immobilized enzyme demonstrates superior performance compared to free enzyme in lactose hydrolysis of UHT milk, achieving lactose concentrations below 0.1% (<1 mg/mL), indicating its potential for lactose hydrolysis in dairy products. The film-shaped material is designed for easy submersion and removal, similar to a smart card, and offers reusability, with the ability to be reused at least 10 times without loss of enzymatic activity. Characterization of the immobilized enzyme on the polymeric material was performed using various techniques, including scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FT-IR), and Raman spectroscopy. Protein release studies confirmed the stability of the immobilized enzyme during prolonged incubation in aqueous solution without significant enzyme leakage. Overall, the polyacrylic film material demonstrates promise as a simple and efficient approach for enzyme immobilization, with potential applications in various industries, including the food industry.

Production of Prebiotic Galacto-Oligosaccharides from Acid Whey Catalyzed by a Novel β-Galactosidase from Thermothielavioides terrestris and Commercial Lactases: A Comparative Study

The steadily increasing global popularity of Greek strained yoghurt has necessitated alternative valorization approaches for acid whey, the major straining process effluent. In this context, prebiotic galacto-oligosaccharides can be enzymatically synthesized from acid whey lactose, via either commercial or novel β-galactosidases. A comparative study of galacto-oligosaccharide production from acid whey was carried out, employing two commercial β-galactosidases (from Kluyveromyces lactis and Aspergillus oryzae) and one novel, in-house produced (from Thermothielavioides terrestris), as a function of the initial lactose content and enzyme load. Selected reaction conditions for β-galactosidases from K. lactis, A. oryzae, and T. terrestris were 35 °C at pH 7.2, 45 °C at pH 4.5, and 50 °C at pH 4.0, respectively. Maximum galacto-oligosaccharide yields equal to 23.7, 23.4, and 25.7% were achieved with, respectively, 0.13 U/mL of K. lactis β-galactosidase in non-concentrated acid whey, 4 U/mL of A. oryzae β-galactosidase, and 8 U/mL of T. terrestris β-galactosidase in acid whey concentrated to 20% w/v initial lactose content. The increased galacto-oligosaccharide productivity of the thermophilic β-galactosidase from T. terrestris can be a determining asset in a combined concentration and oligomerization industrial process. This will allow for high galacto-oligosaccharide yields for efficient, cost-effective production of valuable prebiotics from acid whey.

Beneficial effects of antioxidant micronutrients during peri-parturient period on reproductive, udder and body performance of crossbred cows

BackgroundThe critical and stressful peri‑parturient period in the life of a dairy animal creates challenges for dairy owners to keep the animal in the optimum condition of health and hence production. Micronutrients with antioxidant properties help in reducing oxidative stress. A combination of antioxidant micro-nutrients was investigated in the ration of crossbred cows with a hypothesis to eliminate the negative effects of oxidative stress during the stressful peri‑parturient period. MethodsTwenty healthy advanced pregnant crossbred cows reared under similar conditions of feeding with no history of mastitis during previous lactation were selected randomly for the study. Cows were equally distributed randomly into two groups keeping the parity, body condition score, and last record of lactation comparable. Cows were fed the same basal ration with the inclusion of a combination of antioxidant micronutrients (having trace elements copper and zinc with vitamins A and E as per the standard recommendations for cows for the prevention of mastitis) in the diet of the treated group daily, while another group served as control. ResultsThe overall average total (5 %) and fat-corrected milk yield (10 %) remained high in the treatment group. The fat, protein, and lactose content of milk, as well as milk pH, remained statistically comparable (P > 0.05) between the two groups. The overall mean values of milk solid-not-fat remained significantly high (P = 0.04) with a reduced value of the somatic cell count (P = 0.03) in the treatment group indicating the advantage of the antioxidant micronutrients inclusion in the diet. The incidences of mastitis reported in the treatment group were only 14 % (8 Vs 56) as compared to the control group across the entire study period. Higher (P = 0.023) body condition scores in the treatment group cows during the prepartum period lead to lower (0 Vs 40 %) incidences of peri‑parturient reproductive disorders. ConclusionsIt may be concluded that supplementation of antioxidant micronutrients in the dairy cow's ration helps in preventing the adverse effect of oxidative stress during the stressful transition stage and is hence capable to reduce the incidences of mastitis and peri‑parturient reproductive disorders in addition to an enhancement in solid-not-fat content of the milk.

Electrochemical sensor based on ionic liquid for detection of lactose content in dairy products

Electrochemical sensor based on ionic liquid for detection of lactose content in dairy products

Effects of oyster glycogen intramammary challenge on primiparous cow milk somatic cell counts, milk yields, and milk composition

Mastitis is a common and costly disease in the dairy industry that reduces milk production in affected mammary glands. The local mechanisms that result in reduced milk production of affected mammary glands are incompletely understood; elucidation of these mechanisms is dependent on the use of hypothesis testing studies, but few experimental models exist. The objective of this study was to develop a mastitis challenge model, using a split udder design, to reduce milk yields by approximately 15% in udder halves challenged with oyster glycogen, a known inducer of leukocyte recruitment, relative to udder halves treated with saline. Four primiparous Holstein cows in mid lactation were used. One udder half of each cow was randomly selected and challenged with oyster glycogen (OYGLN), and the opposite udder half was treated with saline (SAL). Milk yields and components were measured at each milking (3×/d) for 3 d postchallenge. No signs of clinical mastitis were observed. Milk somatic cell scores, yields, and components were similar between OYGLN and SAL udder halves at time of challenge. Milk somatic cell scores markedly increased in OYGLN halves postchallenge and were greater than SAL halves for the duration of the trial. Lactose concentrations of OYGLN udder halves were transiently lower than in SAL udder halves, but protein concentrations were greater at 2 milkings postchallenge in OYGLN halves. Milk yields and energy-corrected milk yields did not differ between OYGLN and SAL udder halves overall, nor at any postchallenge milking. A single intramammary challenge of oyster glycogen was unsuccessful in eliciting a disparity in milk yields between challenged and saline control udder halves despite the marked leukocyte infiltration observed in the former. These results indicate an incomplete understanding of how milk yields are reduced in mammary glands affected by subclinical mastitis and that transient somatic cell recruitment and infiltration alone do not directly reduce milk yields during subclinical mastitis.

Heterogeneity in Physio-Chemical Traits of Milk across Buffalo Breeds in Haryana

This research paper presents a comparative analysis of the physio-chemical properties of milk from three different buffalo breeds in Haryana, namely Murrah, Nilli-Ravi, and Surti. 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 60 buffaloes, 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 three buffalo breeds in terms of their milk composition. The Murrah breed exhibited the highest fat content (8.02), while the Nilli-Ravi had the lowest (8.14). For SnF values, Murrah shows highest values of 9.41 and Surti buffalo shows lowest 8.78. Similarly, variations were observed in other parameters across different breeds.&#x0D; 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.

Effects of Feeding Management System on Milk Production and Milk Quality from Sheep of the Turcana Breed.

Milk and dairy products are among the foods preferred by consumers, as they are rich in nutrients, have high biological values, are easily accessible, and present a low risk to health. This study aimed to comparatively analyze the milk from sheep of the Turcana breed that were subjected to different feeding systems. The milk from the sheep was analyzed quantitatively and qualitatively; in this sense, the following were determined: daily milk production (DMY), physical parameters (pH, freezing point), chemical composition (lactose (L), fats (F), total proteins (TP), non-fat solids (Snf)), the content of heavy metals and trace elements (Zn, Cd, Cu, Fe, Mn, Pb), and microbiological parameters (the number of somatic cells (SCC), the total number of aerobic mesophilic germs that develop at 30 °C (NTG), the number of coliform bacteria (CT), the number of Staphylococcus aureus). Administration of the fodder complex produced, on the farm determined a slight quantitative increase in milk production, as well as in fat, protein and lactose content. The content of trace elements Zn, Fe, and Mn registered increases in milk samples from sheep that were administered the fodder complex. The content of heavy metals did not indicate any source of pollution in the grazing area. Furthermore, the microbiological parameters were within the allowed limits, indicating a good general state of health at the emergency level and the absence of microbiological contamination of the milk samples.