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Milk quality
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ABSTRACT The present research was conducted to determine effects of high temperature (120 °C) on milk proteins. In the first half of the experiment, the protein contents of the selected milk samples at room temperature were determined by Eko-Milk analyzer. Afterwards the milk samples were subjected for the temperature treatment in autoclave at 120 °C for 20 minutes and protein contents of the milk were...
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ABSTRACT: Milk is the product of various biological reactions occurring inside the animal's body coupled with external environmental factors. The unfavorable subtropical conditions are not only affecting the quantity of milk but also its quality. The present study was designed to investigate the effect of physiological states and management on milk composition and yield in crossbred cattle. A total of 58 crossbred cows were selected from a large...
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By Chris TEO
Almost a year has passed since the eruption of the melamine-tainted milk scandal that still reverberates across the globe; China's dairy industry is recovering steadily, albeit under a large current of sweeping changes.
Before the massive scandal that unravelled last September which killed six infants and sickened some 300,000 children, the use of melamine to artificially boost protein content in milk products was a common industry practice and an open trade...
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The genetic predisposition of cows has an effect on the fat and protein content of their milk. Researchers at Wageningen University have spent the past few years examining the scope and significance of genetic variation between cows for the differences in quality characteristics of milk. They have discovered a number of genes that contribute to this genetic variation. The research was carried out as part of the large-scale Milk Genomics project that Wageningen...
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Scientists are endeavouring to combine knowledge of the composition of milk with knowledge of the natural variation in the cow's inherited traits. The aim is to be able to select cows on the basis of specific milk qualities. The future will probably not give us milkshakes or yoghurt straight from the udder. And yet - perhaps a new Danish-Swedish research project that will be launched at the Faculty of Agricultural Sciences, Aarhus University, will in the future...
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There is little doubt that raw milk is the most scrutinized agricultural commodity. Appendix N of the Pasteurized Milk Ordinance requires that all bulk tank milk be tested for beta-lactam antibiotics. This document also sets the regulatory levels for somatic cell counts (SCC) and bacteria levels in raw bulk tank milk. Milk processors are required to perform the regulatory testing. Many progressive milk processors provide premiums for high quality milk (low SCC and bacteria counts). From the...
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Milk quality does count. When dairies consistently achieve production of low SCC and low bacteria count milk, everyone wins - the cow, the dairy, the processor, and the consumer. Since low SCC cows also produce milk more efficiently, the environment wins too. Over the past 5 years since we began emphasizing the importance of milk quality through the Quality Count$ program, Minnesota dairy producers have consistently improved milk SCC quality every year. The current weighted...
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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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