Pedigree analysis and inbreeding effects on calving traits in large dairy herds in Germany

A pedigree analysis was carried out for a subset of the German Holstein population with respect to the effective number of founders and the ancestors with the highest effect on 2 defined reference populations. Reference population 1 contained animals born between 1998 and 2002 (n = 19,537), and reference population 2 included animals born between 2003 and 2007 (n = 19,060). The pedigree file included 73,946 animals in total. The effective number of founders was 111.3 and 92.8 in reference populations 1 and 2, respectively. In reference population 1, 52.22% of the gene pool could be explained by 10 ancestors. In reference population 2, the 10 ancestors with the greatest effect contributed 57.22% of the gene pool. The effect of inbreeding on birth weight, calving ease, and stillbirth was also analyzed in this study. Two models were used to estimate the effect of inbreeding. One model fitted inbreeding as a regression on the inbreeding coefficient of the dam, whereas the other model fitted inbreeding as a regression on the inbreeding coefficient of the calf. Phenotypic data for this study were collected on 3 large commercial milk farms. Data recording took place from February 1998 to December 2008 and 36,623 calving events were recorded; 8.19% of the calves died at or within 48 h after calving. All calves were weighed after birth and the average birth weight was 43 kg for calves born alive and 42 kg for stillborn calves. Calving ease was recorded on a scale between 1 and 4. The distribution of scores was 69.81, 21.02, 8.96, and 0.22%, ranked 1 (without assistance or assistance by 1 person), 2 (assistance by 2 or more persons or mechanical assistance), 3 (veterinary assistance), and 4 (operation), respectively, on the calving-ease scale. Twins were excluded from all analyses. Dam inbreeding had no significant effect on the traits of this study. The inbreeding coefficient of the calf had no significant effect on birth weight and calving ease but showed a significant effect on stillbirth: the risk of stillbirth was found to increase by 0.22% per 1% increase of the inbreeding coefficient of the calf.     

Thermo‐stable semihard Gouda‐type cheese by combining homogenisation and microfiltration of cheese milk

Semihard Gouda‐type cheeses were manufactured at pilot scale using either homogenised milk or homogenised microfiltration retentate. For comparison, cheeses were produced from untreated milk as a Control. Thermo‐physical properties (flowability, stretchability, oiling‐off and browning) were analysed after 4 weeks of ripening. Homogenisation significantly altered the cheese properties, whereas the additional influence of milk pre‐concentration by MF was minor. Compared to the Control, homogenisation led to a significant reduction in flowability, stretchability, oiling‐off and browning. The homogenised fat globules act as active fillers, take part in the protein network and increase the network stability by enhancing protein–protein interactions.     

Structural properties of stirred yoghurt as influenced by whey proteins

The effect of whey protein addition on structural properties of stirred yoghurt systems at different protein and fat content was studied using laser diffraction spectroscopy, rheology and confocal laser scanning microscopy (CLSM). The composition of heated milk systems affected micro- and macroscopic properties of yoghurt gels. Particle size increased as a function of increasing whey protein content and decreased as a function of increased fat level. Firmness (elastic modulus) and apparent viscosity of manufactured yoghurt samples increased as a function of increased interparticle interactions, mainly caused by self-aggregation of whey proteins or aggregated whey protein-coated fat globules, respectively. The resistance towards shear-induced disruption of yoghurt gels increased with an increasing proportion of casein protein in the protein mixture, whereas products with high whey protein level revealed lower resistance behaviour towards shear-forces. CLSM images illustrated that the presence of large whey protein aggregates and lower number of fat globules lead to the formation of an interrupted and coarse gel microstructure characterised by large interstitial spaces. The higher the casein fraction and/or the fat level, the less interspaced voids in the network were observed. However, it is evident that the addition of whey proteins reinforces firmness properties of low-fat yoghurts comparable to characteristics of full-fat yoghurt.     

Effect of temperature and pH on the solubility of caseins: environmental influences on the dissociation of α(S)- and β-casein

Selective precipitation is a common method for the isolation of β-casein, using the different calcium sensitivities of the individual caseins and the selective solubility of β-casein at a low temperature. In previous studies, it has been indicated that the β-casein yield depends on the physicochemical characteristics of the casein raw material used for fractionation. The objective of this study was to evaluate and compare the solubility of α(S)- and β-casein in solutions of micellar casein, sodium caseinate, and calcium caseinate as a function of pH and temperature. Additionally, the solubility of isolated α(S)- and β-casein fractions in demineralized water, ultrafiltration permeate, and a calcium-depleted milk salt solution was investigated depending on the pH and temperature. Furthermore, micellar casein, sodium caseinate, and calcium caseinate were subjected to a calcium chloride-precipitation process to determine the solubility of α(S)- and β-casein in calcium chloride precipitate, which is produced during selective precipitation, as a function of temperature and pH. Generally, the temperature had only a marginal influence on the α(S)-casein solubility compared with the β-casein solubility, whereas the solubility was shown to be strongly influenced by the pH. Our results suggest that the yield of β-casein obtained during isolation by means of selective precipitation may be a result of the solubility characteristics of α(S)- and β-casein in calcium chloride precipitate. Manufacturers may consider a simple solubility experiment before the β-casein isolation process by means of selective precipitation to predict β-casein yield.     

Impact of Lauric Arginate Application Form on its Antimicrobial Activity on the Surface of a Model Meat Product

This study evaluated the antimicrobial effect of N^α‐Lauroyl‐L‐arginine ethyl estermonohydrochloride (lauric arginate), sodium lactate, and sodium diacetate at various concentrations against Listeria innocua, Escherichia coli C600, and Lactobacillus curvatus (10² CFU/g) on “Lyoner style” sausage slices as a function of application form. We want to investigate if the results of a surface application of lauric arginate in various applications forms may differ from that of an in‐matrix application since different physicochemical processes occur at surfaces than in matrices. Lauric arginate was applied on the surface of meat emulsions as aqueous solution, as oil‐in‐water emulsion, and as solid lipid particles. The sausages slices were stored at 6 °C for 24 d and bacterial growth was assessed every 3rd day. The growth of L. curvatus was not impacted by lactate and diacetate at any tested concentration. In contrast, L. innocua and E. coli were inhibited over 24 d in the presence of ≥3.0 × 10³ μg/g diacetate. Aqueous lauric arginate solutions of 2.0 and 2.5 × 10³ μg/g were required for total inhibition of L. curvatus and L. innocua, respectively. The growth of E. coli was not affected by application of lauric arginate. The use of lauric arginate in an oil‐in‐water emulsion or solid lipid particles reduced antimicrobial effectiveness on the surface of Lyoner slices, which is in stark contrast to a previously conducted in‐matrix application of the same systems. Results were attributed to molecular interactions and mass transport processes that rendered lauric arginate less active when applied as emulsions or solid lipid particles. Results highlight the importance of understanding physicochemical properties when using interfacially active antimicrobials.     

Influence of droplet size on the efficacy of oil-in-water emulsions loaded with phenolic antimicrobials

In this study we investigated the effect of droplet size on the antimicrobial activity of emulsions containing two essential oil compounds that are known for their antimicrobial effectiveness: carvacrol and eugenol. Coarse emulsions were prepared by blending a triacylglyceride (Miglyol 812N) containing various concentrations of carvacrol or eugenol (5, 15, 30, 50 wt%) at an oil droplet mass fraction of 10 wt% with an aqueous phase containing 2 wt% Tween 80(?). Premixes were then further dispersed using a high shear blender, a high pressure homogenizer at different pressures or an ultrasonicator to produce droplets with a variety of mean diameters. Microscopy and light scattering storage stability studies over 10 days indicated that manufactured emulsions were stable, i.e. that no aggregation, creaming or other destabilization mechanisms occurred and droplet size distributions remained unchanged. The antimicrobial activity of emulsions was assessed against two model microorganisms, the Gram negative Escherichia coli C 600 and the Gram positive Listeria innocua, by determining growth over time behavior. The analysis yielded the unexpected result that emulsions with larger droplet sizes were more effective at inhibiting growth and inactivating cells than smaller ones. For example, emulsions with a mean oil droplet size of 3000 nm at a concentration of 800 ppm carvacrol completely inhibited L. innocua, while for 80 nm emulsions, only a delay of growth could be observed. Measurements of the concentration of the antimicrobial compounds in the aqueous phase indicated that concentrations of eugenol and carvacrol decreased with decreasing oil droplet sizes. Determination of interfacial tension further showed that eugenol and carvacrol are preferentially located in the oil-water interfaces. Theoretical calculations of Tween 80(?) concentrations needed to saturate interfaces suggested that in small emulsions for the given formulation less Tween 80(?) micelles are present in the aqueous phase. We therefore attribute the fact that antimicrobial nanoemulsions are less active than macroemulsions due to an increased sequestering of antimicrobials in emulsion interfaces and a decreased solubilization in excess Tween 80(?) micelles.     

Influence of manufacturing conditions on thermo‐physical properties of ripened experimental Emmental‐type cheese and comparison with commercial Emmental cheese

Experimental Emmental cheese was produced at pilot plant scale with varied process conditions, and the ripened cheeses were analysed in terms of thermo‐physical properties. The amount of propionic acid and the temperature at tan δ_max ( loss factor) were significantly influenced by varied process parameters. Experimental cheeses were compared to commercial Emmental cheese by the application of principal component analysis. Commercial Emmental cheese was clearly discriminated from experimental Emmental cheese mainly due to the melting behaviour. The results allow the establishment of a small‐scale process for Emmental cheese production to promote product development on a time and cost‐saving level.     

Site-directed mutants of the beta subunit of protein kinase CK2 demonstrate the important role of Pro-58

The following amino acids of the Xenopus laevis beta subunit of protein kinase CK2 (casein kinase 2) were changed to alanine: Pro-58 (beta P-->A); Asp-59 and Glu-60 and Glu-61 (beta DEE-->AAA); His-151-153 (beta HHH-->AAA). The last 37 amino acids of the carboxyl end were deleted (beta delta 179-215). Stimulation of CK2 alpha catalytic subunit activity was measured with casein as substrate and the following relative activities were observed: beta P-->A > beta DEE-->AAA > beta WT > beta HHH-->AAA > beta delta 179-215. The beta DEE-->AAA and beta P-->A were similar to beta WT in reducing CD2 alpha binding to DNA but beta delta 179-215 was less active. The results indicate that both Pro-58 and the surrounding acidic cluster play roles in dampening the activation of CK2 alpha and that the carboxyl end of beta is involved in the interaction with CK2 alpha.     

Suitability of Sodium Pyruvate as Decomposer of Carried-over Liquid Hydrogen Peroxide

The aim of the present study was to evaluate the concentration of sodium pyruvate in growth media by using the most-probable number method to decompose carried-over liquid hydrogen peroxide (H₂O₂) without negative influences on correct enumeration of Geobacillus stearothermophilus spores. An equivalent molar ratio of sodium pyruvate and H₂O₂ was verified to be sufficient for a complete decomposition. The results showed that by exposition of G. stearothermophilus spores in different liquid hydrogen peroxide and by carry-over of concentrations ranging from 3.56 · 10⁻⁶ up to 1.69 · 10⁻⁴ mol, a sodium pyruvate concentration of 0.05 mol L⁻¹ in growth media was most efficient for the recovery of spores.     

Recycling-Induced Copper Contamination of a 42CrMo4 Quench and Tempering Steel: Alterations in Transformation Behavior and Mechanical Properties

The transformation behavior and the mechanical properties of three laboratory produced steels are presented. To investigate the influence of copper contamination, the reference alloy 42CrMo4 is modified and alloyed with 0.5 and 1.0 wt% copper, respectively. The transformation behavior is investigated through dilatometry that yields continuous cooling transformation diagrams, while the mechanical properties are investigated by hardness measurements as well as Charpy-V-notch impact and tensile tests. Accompanying microstructure investigations by means of light optical, scanning electron, and transmissions electron microscopy and thermodynamic simulations (CALPHAD) are performed. It is demonstrated that copper contamination that will be unavoidable when increasing the overall steel recycling fraction may contain the potential for increasing the hardness as well the strength of standard high strength steels, although it is considered to be very detrimental during steel production. Together with reduced environmental footprints and production costs due to the utilization of lower grade scrap with more Cu-contamination, the development of alternative processing routes for Cu-contamination-tolerant high strength steels is pursued.