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Milk quality
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Repeatability is the concept that what happened in the past is going to happen in the future, given similar conditions. For example, if a cow had an above average lactation yield, is she expected to remain above average in the next lactation? Some traits and events are more repeatable than others. It is documented in the scientific literature that people are not very good at estimating the repeatability of events. We often believe some biological events are highly repeatable, when in fact...
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Scientists in Germany are reporting development of a new, more effective method to determine whether milk marketed as "organic" is genuine or just ordinary milk mislabeled to hoodwink consumers. Their report appears in the current edition of ACS' Journal of Agricultural and Food Chemistry , a bi-weekly publication.
In the study, Joachim Molkentin and colleagues point out that organic milk has soared in popularity in many countries. Sales in Germany, for instance, rose by...
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Switzerland is known for high quality. When we think of Swiss chocolate, watches, the Swiss Army knife or other items, we always think of quality. The people of Switzerland seem to have a quality mind set in whatever they do. Therefore, it should be no surprise to us that the Swiss have the world's highest quality milk. Since 1992, the national average somatic cell count (SCC) in Switzerland has been just over 100,000.
The pressure is on the...
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A cow with a name produces more milk than one without, scientists at Newcastle University have found.
Drs Catherine Douglas and Peter Rowlinson have shown that by giving a cow a name and treating her as an individual, farmers can increase their annual milk yield by almost 500 pints.
The study, published online today in the academic journal Anthrozoos, found that on farms where each cow was called by her name the overall milk yield was higher than on farms where the cattle...
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The major components of raw milk are water, fat, protein, lactose, and minerals. These components can be influenced by many factors, including genetics and nutrition. Nutrition or dietary influences readily alter the principle solids constituents of fat concentration and milk protein concentration. Fat concentration is the most sensitive to dietary changes and can be altered over a range of nearly 3.0 percentage units. Milk protein concentration can also be altered by dietary...
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With disease outbreaks linked to unpasteurized milk rising in the United States, a review published in the January 1, 2009 issue of Clinical Infectious Diseases examines the dangers of drinking raw milk.
Milk and dairy products are cornerstones of a healthy diet. However, if those products are consumed unpasteurized, they can present a serious health hazard because of possible contamination with pathogenic bacteria. An average of 5.2 outbreaks per year linked to raw milk...
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Milking equipment function can have a profound negative impact on teat end health and overall milk quality. On the flip side, if we properly maintain equipment function we can positively impact the bottom line, udder and teat health, bulk tank somatic cell count and ultimately milk quality. It is important to remember that the goal of milking is to harvest as much milk as possible as efficiently as possible. However, this is a careful balancing act between efficiency and teat end health....
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Raw milk is illegal in many countries as it can be contaminated with potentially harmful microbes. Contamination can also spoil the milk, making it taste bitter and turn thick and sticky. Now scientists have discovered new species of bacteria that can grow at low temperatures, spoiling raw milk even when it is refrigerated. According to research published in the November issue of the International Journal of Systematic and Evolutionary Microbiology, the microbial population of raw milk is much...
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Invest time to improve milk quality where you'll get the most bang for your buck. Today’s tighter margins make milk producers more aware than ever of the importance of milk quality. They know that subclinical mastitis cuts milk production, they’re aware of consumer concerns about food quality and safety, and they certainly know that they must take every opportunity to improve production and profit margins. What can you do if your average bulk tank somatic cell count...
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In what could be a boon to the dairy industry, milk has been shown to contain anti-cancer and anti-obesity components. Over the last decade scientists have discovered that some nutrients in foods have an effect greater than their nutritional value. Conjugated linoleic acids (CLA) are an example. In animal studies, these unique fatty acids have been shown to have a range of health benefits, including anti-cancer and anti-obesity. Fortunately for...
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China has adopted its first rules governing allowable levels of an industrial chemical at the center of the tainted milk scandal, as it tries to assuage a growing number of countries that are banning its imports. The government has been struggling to deal with festering health and public relations issues since the crisis erupted last month. China's food exports have increasingly suffered, with more nations issuing import bans. The melamine contamination has been blamed in the...
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Oxidized Flavour Description An "off" (or objectionable) flavour that is described as tasting "cardboardy," "metallic" or "oily" in nature. The Oxidation Process Oxidation is a chemical reaction between oxygen and the polyunsaturated fatty acids of the membrane that surrounds each milk fat globule. Reaction end products include aldehydes and ketones, which impart a distinctive...
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Milk may help prevent potentially dangerous bacteria like Staphylococcus from being killed by antibiotics used to treat animals, scientists heard yesterday (Monday 8 September 2008) at the Society for General Microbiology's Autumn meeting being held this week at Trinity College, Dublin. Bacteria sometimes form structures called biofilms that protect them against antibiotics and the body's natural defences. Now scientists have discovered that one of the most important micro-organisms that...
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The time of whatever is legal is OK is ending. Our processors are demanding more quality and not necessarily paying for that quality. While this may not seem fair, that’s the way it is. Producing milk with low Standard Plate Count (SPC) is quite easy and just takes attention to details. Bacteria counts are a function of three things: cleaning, cooling, and cows, and usually in that order. Cleaning: Cleaning a milking system should be...
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The protein and fat content of milk varies throughout the year, which can affect cheese-making. Scientists will now investigate how the fat and protein compositions vary. Milk is not just milk. The composition of it varies throughout the year. This can affect taste and the way the milk is treated at the dairy – especially when making cheese. Knowledge about milk’s seasonal variation can be used by the dairy to finely tune cheese production. That is the reason why scientists are...
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The composition of concentrates is important for the frequency of visits to the automatic milking system (AMS) and the milk yield. Just like humans, cows also have their favourite dishes. The formulation and structure of the feed concentrate offered is important for how often the cow frequents the automatic milking system (AMS), how much of the feed she eats, and how much milk she produces. The formulation of the concentrate also has impact on its taste, according to results from...
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New Zealand government scientists will part-fund trials into a cattle treatment that may significantly increase milk production, according to Andy West, chief executive officer of state-owned AgResearch Ltd. The study with Ancare Scientific Ltd. will take a year and cost more than NZ$500,000 ($377,000), West told journalists at the opening today of the nation's Fieldays agricultural fair. The product may lift milk production as much as 10 percent, Ancare Scientific Managing Director...
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Cows that graze on fresh pasture produce milk with higher levels of antioxidants and beneficial fatty acids, such as conjugated linoleic acid and omega-3’s, as shown by a recently published study from Newcastle University in the UK. “Grazing dairy cows on grass or grass and clover swards produces milk with a healthier fatty acid profile and higher levels of fat soluble vitamins and antioxidants,” notes Gillian Butler, livestock project manager for the Nafferton Ecological...
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This paper reports the decline in milk production of buffaloes after getting conceived. The experimental buffaloes were selected in NWF province of Pakistan. Complete milk yield records for 48 weeks of lactation were obtained for 465 pregnant and 179 non-pregnant buffaloes. Model-1 to 3 were used to find out the factors affecting milk yield reduction due to pregnancy. Model 4 was used to modulate milk yield reduction with the onset of pregnancy at medium sized private farms comprising...
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A new study by Newcastle University proves that organic farmers who let their cows graze as nature intended are producing better quality milk. The Nafferton Ecological Farming Group study found that grazing cows on organic farms in the UK produce milk which contains significantly higher beneficial fatty acids, antioxidants and vitamins than their conventional ‘high input’ counterparts. During the summer months, one of the beneficial fats in particular – conjugated linoleic acid,...
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