Do milking practices influence the bacterial diversity of raw milk?

The link between milk production practices and bacterial diversity of 67 raw milks from dairy farms in the Savoie and Haute-Savoie regions of France was studied by Single Strand Conformation Polymorphism (SSCP) analysis. The milking practices and the cleanliness of different parts of the cow housing were evaluated. The SSCP bacterial profiles allow to classify the 67 milks into three groups: group A was characterised by a majority of Gram-positive non-lactic acid bacteria (Corynebacterineae and Micrococcaceae) and a high level of hygiene in milking practices. The SSCP profiles of groups B and C were close but different from those of group A: they were both dominated by lactic acid bacteria and by a less intensive hygiene practices. The group B milks were characterised by the dominance of Gram-negative bacteria and Lactococcus lactis species while those of group C were dominated by Brevibacterium linens and Leuconostoc mesenteroides. The variation of balance between bacterial populations can be associated with differences in hygienic milking production practices.     

Addition of milk or caseinophosphopeptides to fruit beverages to improve iron bioavailability?

A study has been made of the influence of caseinophosphopeptides (CPPs) added to a fruit beverage versus milk based fruit beverages upon iron retention, transport and uptake, using a combined simulated gastrointestinal digestion/Caco-2 cell system. Grape concentrate, orange concentrate, and apricot puree were used for sample formulation. Eight samples were assayed with/without added Fe sulphate (3 mg/100 ml fruit beverage) and/or added Zn sulphate (1.6 mg/100 ml fruit beverage), with/without skimmed milk (11% v/v). The addition of milk to fruit beverages exerted a positive effect on iron retention, transport and uptake versus fruit beverages, and this effect was greater than that of CPPs added to soluble fractions of fruit beverages. The addition of CPPs to soluble fractions of fruit beverages improved iron transport. Iron supplementation increased Fe retention, transport and uptake – the effect being more notable in samples with milk. Zinc supplementation did not affect Fe retention, transport or uptake.     

Effect of addition of CO₂ to raw milk on quality of UHT-treated milk

The objective of this study was to evaluate the effect of addition of CO(2) to raw milk on UHT milk quality during storage. Control milk (without CO(2) addition) and treated milk (with CO(2) addition up to pH 6.2) were stored in bulk tanks at 4°C for 6d. After storage, both samples were UHT processed using indirect heating (140°C for 5s). Samples were aseptically packed in low-density polyethylene pouches and stored in the dark at room temperature. Raw milk was evaluated upon receipt for physicochemical composition, proteolysis, lipolysis, standard plate count, psychrotrophic bacteria, and Pseudomonas spp. counts, and after 6d of storage for proteolysis, lipolysis, and microbial counts. After processing, UHT milk samples were evaluated for physicochemical composition, proteolysis, and lipolysis. Samples were evaluated for proteolysis and lipolysis twice a month until 120d. Peptides from pH 4.6-soluble N filtrates were performed by reversed-phase HPLC after 1 and 120d of storage. A split-plot design was used and the complete experiment was carried out in triplicate. The results were evaluated by ANOVA and Tukey's test. After 6d of storage, CO(2)-treated raw milk kept its physicochemical and microbiological quality, whereas the untreated milk showed significant quality losses. A significant increase in proteolysis occurred during 120d of storage in both treatments, but the increase occurred 1.4 times faster in untreated UHT milk than in CO(2)-treated UHT milk. In both UHT milks, the proteolysis was a consequence of the action of plasmin and microbial proteases. However, the untreated UHT milk showed higher microbial protease activity than the treated UHT milk. The addition of CO(2) to the raw milk maintained the quality during storage, resulting in UHT milk with less proteolysis and possibly longer shelf life, which is usually limited by age gelation of UHT milk.     

Raw milk quality control - European and Croatian experience

Introduction Milk is a raw material used in the fabrication of a very large range of products. The modalities of payment are designed to orientate milk production according to technological needs and hygiene and food security requirements. The processors seek milk witch is adapted for all types of processing ( Beguin, 1994 ).     

Can meteorological data improve the short-term prediction of individual milk yield in dairy cows?

Many farms document daily milk yields of individual cows because these are a good indicator of cow well-being. It is established that extreme meteorological conditions influence the milk yields by causing heat and cold stress, whereas less is known about the effects of moderate changes in meteorological conditions. Thus, the aim of the present study was to evaluate whether individual daily milk yield predictions can be improved by considering such changes. We evaluated 8 years of milking and meteorological data from Eastern Switzerland with a total of 33,938 daily milkings from 145 Brown Swiss and 64 Swiss Fleckvieh cows. The cows were aged between 1.9 and 13.5 years at parturition. The data set was split into 7 periods according to the days in milk (DIM) and subsequently filtered into subsets by breed and parity. We applied Gaussian process regression to predict individual daily milk yield. We compared different models including DIM, lagged milk yield, and meteorological variables as features and found that models including the lagged milk yield performed best. Within the period of 5 to 90 DIM, we were able to predict individual next-day milk yield from the cow's last milkings with a root mean squared error (RMSE) of 2.1 kg. In contrast, without information on the previous milk yield, accuracy of milk yield prediction was lower, with an RMSE close to 8 kg. The models holding information about previous milk yields showed a substantial increase in performance. Within a more homogeneous data subset filtered by breed or parity or both, predictions were even better, with a relative RMSE of 4.3% for first-parity Fleckvieh cows. However, we found that including meteorological features, such as temperature, rainfall, wind speed, temperature humidity index, cooling degree, and barometric pressure, did not improve the predictions in any of the evaluated periods. This finding indicates that considering meteorological features in daily milk yield prediction models is not useful in moderate climates; considering lagged milk yield is sufficient. We hypothesize that this meteorological information, among other influences, is indirectly contained in the lagged milk yield.     

Why are most physicochemical parameters not useful in predicting the quality of sheep milk?

The impact of microbial growth on the physicochemical parameters of sheep milk was evaluated. The total bacterial counts (TBC) showed a lag phase of 4 h and µ‐max of 0.4 log/h. After 8.4 h, the TBC reached the limit established by European Community, pH had a reduction of 0.04, acidity had an increase in 0.04%, and no changes were observed in the ethanol stability. The milk became thermally unstable after 17 h (10⁹ cfu/mL), when the pH was 5.71, acidity was 0.36%, and ethanol stability was 21.3%. These results highlighted the extreme stability of sheep milk protein and that acidity may be the best physicochemical parameters to predict the quality of sheep milk.     

Does the addition of caseinophosphopeptides or milk improve zinc in vitro bioavailability in fruit beverages?

The influence of caseinophosphopeptides (CPPs) added to fruit beverage versus milk based fruit beverage upon zinc retention, transport, and uptake, as well as the influence of Fe supplementation, were studied using a combined simulated gastrointestinal digestion/Caco-2 cell system.Zinc retention, transport, and uptake of milk based fruit beverage was 4- to 5-fold greater than that of fruit beverages with or without CPPs – no statistically significant differences being observed in relation to the presence or absence of CPPs. Possibly, a slow release of CPPs throughout the digestive tract, as can be expected to take place during the digestion of casein, has a more beneficial effect than the addition of preformed CPPs upon Zn availability.A significantly negative Fe × Zn interaction in relation to Zn retention and uptake was observed in fruit beverages. This should be taken into account in the formulation of such beverages, where the supplementing of both of these mineral elements is common practice.     

Effects of mineral content of bovine drinking water: Does iron content affect milk quality?

The composition of water given to dairy cattle is often ignored, yet water is a very important nutrient and plays a major role in milk synthesis. The objective of this study was to study effects of elevated levels of iron in bovine drinking water on milk quality. Ferrous lactate treatments corresponding to 0, 2, 5, and 12.5 mg/kg drinking water concentrations were delivered through the abomasum at 10 L/d to 4 lactating dairy cows over 4 periods (1 wk infusion/period) in a Latin square design. On d 6 of infusion, milk was collected, processed (homogenized, pasteurized), and analyzed. Mineral content (Fe, Cu, P, Ca) was measured by inductively coupled plasma mass spectrometry. Oxidative stability of whole processed milk was measured by the thiobarbituric acid reactive substances (TBARS) assay for malondialdehyde (MDA) and sensory analysis (triangle test) within 72 h of processing and after 7 d of storage (4°C). Significant sensory differences between processed milks from cows receiving iron and the control infusion were observed. No differences in TBARS (1.46 ± 0.04 mg of MDA/kg) or mineral content (0.22 ± 0.01 mg/kg Fe) were observed. A 2-way interaction (iron treatment by cow) for Ca, Cu, and Fe concentrations was seen. While iron added directly to milk causes changes in oxidation of milk, high levels of iron given to cattle have subtle effects that initially may not be obvious.     

Does adopting legume-based cropping practices improve the food security of small-scale farm households? Panel survey evidence from Zambia

This study provides empirical evidence on whether and how integrating legumes into production systems affects measures of small-scale farm households’ food availability and access. We used nationally representative household panel survey data from Zambia to estimate the differential effects on cereal-growing households of incorporating grain legumes into their farms via cereal-legume intercropping, cereal-legume rotation, and other means (such as legume monocropping). Specifically, we tested the hypotheses that with all else equal, cereal-growing small-scale farm households that integrate grain legumes into their production systems have: (1) more availability of food as measured by total production of calories and protein; (2) more income from crop production or sales; and (3) increased food access. Results suggest that cereal-legume rotation was associated with statistically significant increases in production of calories and protein by a household as well as their gross value of crop sales; it may also improve their food access. In contrast, we found little evidence of statistically significant effects of cereal-legume intercropping and other forms of legume production on household food availability and access in Zambia.     

Invited review: Redefining raw milk quality—Evaluation of raw milk microbiological parameters to ensure high-quality processed dairy products

Raw milk typically has little bacterial contamination as it leaves the udder of the animal; however, through a variety of pathways, it can become contaminated with bacteria originating from environmental sources, the cow herself, and contact with contaminated equipment. Although the types of bacteria found in raw milk are very diverse, select groups are particularly important from the perspective of finished product quality. In particular, psychrophilic and psychrotolerant bacteria that grow quickly at low temperatures (e.g., species in the genus Pseudomonas and the family Enterobacteriaceae) and produce heat-stable enzymes, and sporeforming bacteria that survive processing hurdles in spore form, are the 2 primary groups of bacteria related to effects on processed dairy products. Understanding factors leading to the presence of these important bacterial groups in raw milk is key to reducing their influence on processed dairy product quality. Here we examine the raw milk microbiological parameters used in the contemporary dairy industry for their utility in identifying raw milk supplies that will perform well in processed dairy products. We further recommend the use of a single microbiological indicator of raw milk quality, namely the total bacteria count, and call for the development of a whole-farm approach to raw milk quality that will use data-driven, risk-based tools integrated across the continuum from production to processing and shelf-life to ensure continuous improvement in dairy product quality.     

Effects of the circadian rhythm on milk composition in dairy cows: Does day milk differ from night milk?

Metabolism in most organisms can show variations between the day and night. These variations may also affect the composition of products derived from livestock. The aim of the present study was to investigate the difference in composition between the day milk and night milk of dairy cows. Ten multiparous Holstein cows (milk yield = 25.2 ± 5.00 kg/d) were randomly selected during mid lactation. Milk samples were collected at 0500 h (“night milk”) and 1500 h (“day milk”) and analyzed to determine their composition. Mid-infrared spectroscopy was used to analyze macronutrient content of milk. Metabolomics and lipidomics were used to detect and analyze small molecules and fatty acids, respectively. An automatic biochemical analyzer and ELISA kits were used to determine biochemical indicators, as well as antioxidant and immune parameters in the milk. Though milk fat, protein, lactose, and total milk solids were not different between day milk and night milk, small molecules, metabolites and lipids, and hormones and cytokines differed between day milk and night milk. Regarding biochemical and immune-related indicators, the concentrations of malondialdehyde, HSP70, and HSP90 in night milk were lower than that in day milk. However, interferon-γ levels were higher in night milk. Additionally, night milk was naturally rich in melatonin. Lipidomics analyses showed that the levels of some lipids in night milk were higher than those in day milk. Metabolomics analyses identified 36 different metabolites between day milk and night milk. Higher concentrations of N-acetyl-d-glucosamine, cis-aconitate, and d-sorbitol were observed in day milk. However, the other 33 metabolites analyzed, including carbohydrates, lipids, AA, and aromatic compounds, showed lower concentrations in day milk than in night milk. The present findings show that the composition of night milk differs considerably from that of day milk. Notable changes in the circadian rhythm also altered milk composition. These results provide evidence to support the strategic use and classification of day milk and night milk.     

Cyclopropyl and ω-cyclohexyl fatty acids as quality markers of cow milk and cheese

Content of cyclopropyl and ω-cyclohexyl fatty acids of microbial origin, respectively, from silage and rumen, was determined by GC–MS and confirmed by ¹H NMR in more than 200 milk samples from dairy cows fed with different forages. Cyclopropyl fatty acids (about 0.1% of milk fat) were detected for the first time in milk and they were present only in milk samples from cows fed with forages containing maize silage, which is not allowed to produce milk for some PDO cheeses as Parmigiano-Reggiano. Their determination can be proposed as a quality parameter of milk or feed and it can be useful especially to distinguish cheeses sold as Parmigiano Reggiano from others cheeses. The content of ω-cyclohexyl tridecanoic acid varied from 0.0% to 0.15% of milk fat, and it was higher in milk samples from cows fed with diets richer in cereal meals.     

Do visual performance and optical quality vary across different contact lens correction modalities in keratoconus?

PurposeWhile several advanced contact lens (CL) designs are commercially available for vision correction in keratoconus, their visual performance and optical quality, relative to each other and controls remains unclear. This prospective, crossover study tested the hypothesis that these CL designs would have a differential impact on visual performance and optical quality in subjects with advanced keratoconus, but not in early to moderate disease states.MethodsSpatial vision (logMAR acuity and contrast sensitivity), depth vision (stereoacuity) and optical quality (higher-order wavefront aberrations) were measured on 28 bilaterally mild to advanced keratoconics (age: 20–28yrs; 15 males), novice to CL wear, and in 10 age-matched controls using well-established psychophysical and aberrometry techniques. All data were collected on keratoconic subjects with their spectacles and with conventional RGP, Kerasoft®, Rose K2® and Scleral RGP® CL’s in randomized order, atleast a week apart from each other.ResultsAll outcome variables deteriorated with keratoconus severity and improved with CL wear, relative to spectacles (p < 0.05). This improvement was smaller for Kerasoft CL (p < 0.05) and higher but comparable for the other three CL designs (p = 0.3), across all disease severity. Visual functions and optical quality outcomes never reached control levels for any correction modality (p < 0.05).ConclusionVisual performance and optical quality in keratoconus does not appear to improve commensurately with the sophistication of CL design across disease severity. Non-visual factors like quality of CL fit, wearing comfort and cost may therefore drive the choice of CL dispensed in keratoconus more than the performance efficacy of these lenses.     

Does pulsed electric field have a potential to improve the quality of beef from older animals and how?

A study was designed to investigate whether pulsed electric field (PEF) has any potential to improve the quality of beef from older animals and to elucidate the mechanism involved. PEF treated beef Semimembranosus samples viz. T₁ (5kV–0.36 kV/cm-90 Hz), T₂ (10 kV–0.60 kV/cm-20 Hz) and a non-treated control were vacuum packaged and stored for 14 days at 4 ± 1 °C. Samples were analysed for casein zymography, Western blotting, SDS-Page and various physicochemical properties. An improvement was recorded in calpain activity of the samples treated with PEF along with an early activation of calpain 2. Increased proteolysis of troponin-T and desmin was also recorded, however, no significant impact was observed on the shear force and myofibrillar fragmentation index. By influencing the calpain activity of the muscle, this study confirmed the enzymatic nature of PEF and concludes that PEF has a limited potential to improve the quality of excessively tough muscles from culled dairy animals.     

Do indigenous Southern African cattle breeds have the right genetics for commercial production of quality meat?

The establishment of cattle breeds which are now indigenous to Africa is believed by historians to be very closely associated with man, his development, migration and specific behaviour from 6000 years BC. Today these breeds compete with exotic breeds in a commercial system driven by global economical principles. Results from various trials are discussed to verify if these breeds can adhere to these principles and compete in the South African beef market to produce quality beef economically. Variation in frame size among indigenous breeds will determine their suitability as feedlot cattle depending on the price and feed margins driving profit in this industry sector. Meat quality analyses indicate small or no differences between indigenous and exotic European/British breeds but with potentially superior quality compared to Bos indicus breeds.