The effect of vitamin concentrates on the flavor of pasteurized fluid milk

Fluid milk consumption in the United States continues to decline. As a result, the level of dietary vitamin D provided by fluid milk in the United States diet has also declined. Undesirable flavor(s)/off flavor(s) in fluid milk can negatively affect milk consumption and consumer product acceptability. The objectives of this study were to identify aroma-active compounds in vitamin concentrates used to fortify fluid milk, and to determine the influence of vitamin A and D fortification on the flavor of milk. The aroma profiles of 14 commercial vitamin concentrates (vitamins A and D), in both oil-soluble and water-dispersible forms, were evaluated by sensory and instrumental volatile compound analyses. Orthonasal thresholds were determined for 8 key aroma-active compounds in skim and whole milk. Six representative vitamin concentrates were selected to fortify skim and 2% fat pasteurized milks (vitamin A at 1,500–3,000 IU/qt, vitamin D at 200–1,200 IU/qt, vitamin A and D at 1,000/200–6,000/1,200 IU/qt). Pasteurized milks were evaluated by sensory and instrumental volatile compound analyses and by consumers. Fat content, vitamin content, and fat globule particle size were also determined. The entire experiment was done in duplicate. Water-dispersible vitamin concentrates had overall higher aroma intensities and more detected aroma-active compounds than oil-soluble vitamin concentrates. Trained panelists and consumers were able to detect flavor differences between skim milks fortified with water-dispersible vitamin A or vitamin A and D, and unfortified skim milks. Consumers were unable to detect flavor differences in oil-soluble fortified milks, but trained panelists documented a faint carrot flavor in oil-soluble fortified skim milks at higher vitamin A concentrations (3,000–6,000 IU). No differences were detected in skim milks fortified with vitamin D, and no differences were detected in any 2% milk. These results demonstrate that vitamin concentrates may contribute to off flavor(s) in fluid milk, especially in skim milk fortified with water-dispersible vitamin concentrates.     

Hypocalcemia—Cow-level prevalence and preventive strategies in German dairy herds

Hypocalcemia around calving is considered a gateway disease that can lead to health disorders and decreased milk production. The objective of this cross-sectional study was to evaluate the prevalence of clinical and subclinical hypocalcemia 0 to 48 h after calving. Blood samples were drawn from 12 animals of each dairy farm (n = 115) and analyzed for serum calcium, magnesium, and phosphorus concentration. Cows not affected clinically but with a serum calcium concentration below 2.0 mmol/L were characterized as subclinical hypocalcemic animals. Recumbent cows with a serum calcium concentration below 2.0 mmol/L were defined as cows suffering from clinical milk fever. Herds were classified into negative (0 to 2/12), borderline (3 to 5/12), and positive (≥6/12) according to the number of animals with hypocalcemia. Strategies to control hypocalcemia were documented. Prevalence of clinical milk fever was 1.4, 5.7, and 16.1% for second, third, and ≥fourth parity cows, respectively. None of the cows in first lactation were suffering from clinical milk fever. Based on the threshold of 2.0 mmol/L, 5.7, 29.0, 49.4, and 60.4% of cows in first, second, third, and ≥fourth lactation were suffering from subclinical hypocalcemia, respectively. Fourteen, 51, and 50 herds were classified as negative, borderline, and positive, respectively. A positive association was observed between serum calcium and serum phosphorus concentration. Serum calcium and magnesium concentration were negatively associated. Only 50 of 115 farms had a control strategy implemented to avoid hypocalcemia. Most common was the use of oral calcium products (40/115 herds), followed by feeding of anionic salts in the close-up diet (10/115 herds). These results indicate that the prevalence of clinical and subclinical hypocalcemia in German dairy herds was high and that an active control strategy was not implemented on all farms. The negative association between calcium and magnesium warrants further research regarding the physiological regulation of these 2 minerals around parturition.     

Farm business and operator variables associated with bulk tank somatic cell count from dairy herds in the southeastern United States

Mastitis is a worldwide problem in dairy cows and results in reduced milk production, the culling of cows, and other economic losses. Bulk tank somatic cell count (BTSCC) over 200,000 cells/mL often indicates underlying subclinical mastitis in dairy herds. Several preventative measures that can be implemented to help improve the incidence of mastitis exist, but surveys find these practices not fully adopted by producers. The goal of this research was to analyze the farm and operator characteristics associated with BTSCC in dairy herds by analyzing a survey of dairy producers in the southeastern United States. We examined this region because it has experienced a decline in the number of dairy farms, dairy cows, and milk production over the past 2 decades. The southeast region is also associated with higher BTSCC levels than the national average. Dairy farms in Georgia, Mississippi, Kentucky, North Carolina, South Carolina, Tennessee, and Virginia were surveyed. Producers were asked questions about the BTSCC at which they take action to address BTSCC, the information sources they use to learn about and manage BTSCC, farm structure and management characteristics, and attitudinal variables associated with profitability, managerial control, and planning horizon. Least squares regression was used to determine how these factors were associated with BTSCC levels across the 7-state region. Concern over mastitis, financial consequences of mastitis, and increased previous-year BTSCC were associated with higher current BTSCC levels. Obtaining information about mastitis from veterinarians and extension personnel, taking action against mastitis at a BTSCC less than 300,000 cells/mL, and perceived ability to control processes and mastitis incidence were associated with reduced BTSCC. We found average BTSCC was lower in North Carolina and Virginia. These results suggest that proactive producers (i.e., those that perceive they can control BTSCC and seek information from reliable sources), were more likely to report lower BTSCC. As a result, it may be possible to achieve improved milk quality, evident from lowered BTSCC, across the region.     

Non-culture-based identification of mastitis-causing bacteria by MALDI-TOF mass spectrometry

The purpose of this study was to evaluate the detection limit of matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) for direct identification, without previous microbiological culture, of bovine mastitis-causing bacteria from milk samples. Milk samples (n = 15) were experimentally contaminated with Staphylococcus aureus, Streptococcus uberis, Streptococcus agalactiae, Streptococcus dysgalactiae, and Escherichia coli to have bacterial counts ranging from 10³ to 10⁹ cfu/mL. These contaminated milk samples were subjected to a preparation protocol for bacterial ribosomal protein extraction using the MALDI Sepsityper kit (Bruker Daltonik, Bremen, Germany), which allowed MALDI-TOF MS coupled with Biotyper software (Bruker Daltonik) to identify bacterial fingerprints based on intact ribosomal proteins. The ability of MALDI-TOF MS to correctly identify bacterial strains from experimentally contaminated milk (without previous microbiological culture) depended on the bacterial count of the samples and on the species of the bacteria evaluated. Adequate identification at the bacterial species level (score ≥2.0) directly from milk samples required bacterial counts in the following ranges: ≥10⁶ cfu/mL of Staph. aureus, ≥10⁷ cfu/mL of E. coli, and ≥10⁸ cfu/mL of Strep. agalactiae, Strep. dysgalactiae, and Strep. uberis. We concluded that direct identification of mastitis-causing pathogens is possible for Staph. aureus, E. coli, Strep. agalactiae, Strep. dysgalactiae, and Strep. uberis, but correct identification depended on the bacterial count in the milk samples.     

Invited review: Milk phospholipid vesicles,their colloidal properties,and potential as delivery vehicles for bioactive molecules

The milk fat globule membrane (MFGM) is a unique colloidal assembly of phospholipids and proteins, with numerous potential applications as functional ingredient. The phospholipid components of the MFGM are gaining interest as they are a useful matrix for use as a constituent of delivery systems such as liposomes. Liposomes formulated with milk phospholipids are becoming an alternative to other sources of phospholipids such as soybean or egg yolk. However, incorporation of phospholipids fractionated from the milk fat globule membrane in dairy products requires an in-depth understanding of the functional properties of phospholipids. In particular, it is critical to understand which factors play a role in their stability and bioefficacy as delivery systems. Moreover, chemical and physical modifications of phospholipid liposomes occurring during digestion and the fate of the encapsulated compounds are very important to understand. This review discusses recent findings on the structure and functionality of MFGM, the bioactivity of the phospholipids fraction, their utilization as delivery systems, and their stability through gastrointestinal transit.     

Changes in milk urea around insemination are negatively associated with conception success in dairy cows

Dietary protein levels are a risk factor for poor reproductive performance. Conception is particularly impaired in cases of high blood or milk urea. The objective of this study was to investigate the association between conception and low milk urea or changes in milk urea around artificial insemination (AI). Data were obtained from the French Milk Control Program for a 4-yr period (2009–2012). Milk urea values between 250 and 450 mg/kg (4.3 and 7.7 mM) were considered intermediate (I), and values ≤150 mg/kg (2.6 mM) were considered low (L). Milk urea values before and after each AI were allocated into 4 classes representing the dynamics of milk urea (before-after; I-I, I-L, L-I, and L-L). Subclinical ketosis was defined using milk fat and protein contents before AI as proxies. A logistic regression with a Poisson correction and herd as a random variable was then performed on data from Holstein or all breeds of cows. The success of conception was decreased [relative risk (95% confidence interval) = 0.96 (0.94–0.99)] in low-urea cows compared with intermediate-urea cows after AI; no significant association was found for urea levels before AI. When combining data on urea before and after AI, I-L urea cows exhibited a 5 to 9% decrease in conception compared with I-I urea cows, and L-I urea cows showed no difference in conception success compared with I-I urea cows. A decreased conception success for L-L urea cows compared with I-I urea cows was observed for the analysis with cows of all breeds. This work revealed that a decrease in urea from intermediate (before AI) to low (after AI) is a risk factor for conception failure. Surveys of variation in milk urea in dairy cows close to breeding are highly recommended.     

A 100-Year Review: Progress on the chemistry of milk and its components

Understanding the chemistry of milk and its components is critical to the production of consistent, high-quality dairy products as well as the development of new dairy ingredients. Over the past 100 yr we have gone from believing that milk has only 3 protein fractions to identifying all the major and minor types of milk proteins as well as discovering that they have genetic variants. The structure and physical properties of most of the milk proteins have been extensively studied. The structure of the casein micelle has been the subject of many studies, and the initial views on submicelles have given way to the current model of the micelle as being assembled as a result of the concerted action of several types of interactions (including hydrophobic and the formation of calcium phosphate nanoclusters). The benefits of this improved knowledge of the type and nature of casein interactions include better control of the cheesemaking process, more functional milk powders, development of new products such as cream liqueurs, and expanded food applications. Increasing knowledge of proteins and minerals was paralleled by developments in the analysis of milk fat and its synthesis together with greater knowledge of its packaging in the milk fat globule membrane. Advances in analytical techniques have been essential to the isolation and characterization of milk components. Milk testing has progressed from gross compositional analyses of the fat and total solids content to the rapid analysis of milk for a wide range of components for various purposes, such as diagnostic issues related to animal health. Up to the 1950s, research on dairy chemistry was mostly focused on topics such as protein fractionation, heat stability, acid–base buffering, freezing point, and the nature of the calcium phosphate present in milk. Between the 1950s and 1970s, there was a major focus on identifying all the main protein types, their sequences, variants, association behavior, and other physical properties. During the 1970s and 1980s, one of the major emphases in dairy research was on protein functionality and fractionation processes. The negative cloud over dairy fat has lifted recently due to multiple reviews and meta-analyses showing no association with chronic issues such as cardiovascular disease, but changing consumer misconceptions will take time. More recently, there has been a great deal of interest in the biological and nutritional components in milk and how these materials were uniquely designed by the cow to achieve this type of purpose.     

Interaction of potassium carbonate and soybean oil supplementation on performance of early-lactation dairy cows fed a high-concentrate diet

Potassium carbonate supplementation is known to improve milk fat synthesis and to modify milk mineral composition in dairy cows. The objective of the current experiment was to evaluate the effect of K₂CO₃ on production performance, biohydrogenation of fatty acids (FA), and mineral composition of milk in early-lactation dairy cows fed a high-concentrate diet with or without soybean oil (SBO), as a source of polyunsaturated FA. Twenty-eight ruminally fistulated Holstein cows were used in a randomized complete block design. The experiment lasted 33 d, including a 5-d pretreatment collection period used as a covariate. Experimental treatments were arranged as a 2 × 2 factorial with 0 or 1.5% K₂CO₃ and with 0 or 2% SBO, and balanced to contain 40% forage (57% corn silage + 43% grass silage) and 60% concentrate. Preplanned orthogonal contrasts were used to assess the effects of K₂CO₃, SBO, and their interaction. Feeding K₂CO₃ did not affect milk yield, but tended to increase 4% fat-corrected milk and fat yield when combined with SBO. However, adding SBO to diets increased milk yield. Dietary K₂CO₃ supplementation did not affect milk fat concentration of trans-10 18:1 or any other identified biohydrogenation intermediates. Soybean oil supplementation decreased milk fat concentration of C16 and de novo synthesized FA, and increased preformed FA. Among the other effects of SBO supplementation observed, concentrations of cis-9,trans-11 18:2 increased, as well as most of the cis and trans isomers of 18:1 and 18:0. Milk urea N decreased in cows fed K₂CO₃ as compared with unsupplemented diets. A positive relation was established between milk Cl concentration and milk yield, suggesting that the equilibrium of this ion is linked to the efficiency of lactogenesis. The effect of K₂CO₃ on this mineral equilibrium in the mammary gland remains to be established. Overall, results have shown that potential effect of K₂CO₃ on milk fat synthesis is dependent on the levels of dietary polyunsaturated FA.     

Effects of egg yolk inclusion,milk replacer feeding rate,and low-starch (pelleted) or high-starch (texturized) starter on Holstein calf performance through 4 months of age

The objectives of this research were to evaluate milk replacer (MR) feeding rates, alternative protein and fat sources in MR, and calf starter starch concentration and their effects on calf performance to 4 mo of age. Male Holstein calves (42.6 ± 1.2 kg of body weight; n = 192) were assigned at 3 d of age to 1 of 8 treatments in a randomized complete block design with a 2 × 2 × 2 factorial arrangement of treatments. Factors tested from d 0 to 56 (nursery) were low or high MR feeding rates, 0 or 10% inclusion of spray-dried egg yolks in MR, and low- or high-starch calf starter. The low MR rate was 0.66 kg of dry matter (DM) fed for 39 d followed by 0.33 kg of DM for 3 d. The high MR rate was 0.87 kg of DM fed for 5 d, 1.08 kg of DM for 37 d, and 0.43 kg of DM for 7 d. The MR contained 27.5% crude protein and 19.6% fat (DM basis) and starters were 21.2% crude protein; low starch was a complete pellet with 10.2% starch, and high starch was textured using whole corn and oats with 43.3% starch. From d 56 to 112 (grower), calves were randomly assigned to pens (4 calves/pen) maintaining MR rate and starch content while stratifying yolk treatments within pen, resulting in a 2 × 2 factorial arrangement. Starter was blended with 5% chopped hay during the grower trial. Fecal scores and medical treatments were recorded daily. In the nursery trial, calves were weighed initially and weekly thereafter. Hip width and body condition score (BCS) were measured initially and every 2 wk thereafter. In the grower trial, body weight, hip width, and BCS were measured on d 56, 84, and 112. Data were analyzed as repeated measures with calf (nursery) or pen (grower) as the experimental unit. Calf average daily gain, hip width, and BCS change were greater for calves fed high versus low MR, 0 versus 10% yolk, and high versus low starch in the nursery. In the grower trial, calves fed low MR and high starch had the greatest average daily gain (1.09 vs. 0.87 kg/d) and hip width change (5.4 vs. 3.9 cm) compared with calves fed low MR and low starch with other treatments intermediate. From 0 to 112 d, calves fed high MR had 9% greater body weight gain and 4% greater hip width change than calves fed low MR, yet nutrient efficiency was similar despite 80% more MR intake than calves fed low MR. Additionally, calves fed high-starch starter achieved 18% greater body weight gain and 17% greater hip width than calves fed low starch starter overall, a more than 2-fold greater response than the effect of MR feeding rate.