• Journal of the Korean Data and Information Science Society
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• v.28 no.6
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• pp.1349-1360
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• 2017

This study was conducted to estimate the genetic parameters for common ketosis indicators (${\beta}$-hydroxybutyrate acid, BHBA; milk acetone), feed intake efficiency indicator (energy-corrected milk, ECM), and milk yield (MY) in Korean Holstein. A total of 75,072 monthly test-day records from 14,397 first parity cows were collected, between 2012 and 2016, from Korea animal improvement association enrolled farms. Variance components were estimated using a multiple trait random regression model. The heritability of BHBA and acetone levels ranged from 0.06 to 0.15 at different DIMs. The phenotypic and genetic correlations between BHBA and acetone were between 0.73 and 0.90, and between 0.93 and 0.98, respectively. The phenotypic correlation between BHBA and MY, between acetone and MY, between BHBA and ECM, and between acetone and ECM ranged from -0.18 to -0.05, -0.23 to -0.05, 0 to 0.10, and -0.09 to 0.01, respectively. Genetic correlation estimates between BHBA and MY, between acetone and MY, between BHBA and ECM, and between acetone and ECM also ranged from -0.55 to 0.05, -0.62 to -0.04, -0.10 to 0.11, and -0.20 to 0.00, respectively. We hope that these results would greatly assist in the improvement of ketosis disease in the local Holsteins.

• Journal of the Korean Data and Information Science Society
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• v.26 no.4
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• pp.915-921
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• 2015

This experiment was conducted to estimate the heritability and coheritablity of daily milk yield, acetone and ${\beta}$-hydroxybutyrate (BHBA) concentrations in raw milk. The average concentrations of acetone and BHBA were $135.54{\pm}96.29{\mu}mol$ and $61.08{\pm}66.76{\mu}mol$, respectively, and the differences between high group and low group cows were highly significant (p <0.01). The estimates of heritability of daily milk yield, acetone and BHBA concentrations were in the range of 0.18~0.21, 0.11~0.13 and 0.01~0.02, respectively. The estimate of heritability of $Log_e$acetone did not change much, while that of $Log_eBHBA$ increased to 0.03~0.04. The estimates of phenotypic and genetic correlation coefficients between acetone and BHBA were 0.44 and 0.48, respectively. In low milk yield group, the coheritability estimates of BHBA and $Log_eBHBA$ when selection was for daily milk yield were 0.26 and 0.32, respectively. These were higher than the coheritability estimate of acetone when selection was for daily milk yield. The same trend was noted in the coherihability estimates from the whole records using both high and low milk yield groups together. BHBA concentration seemed to be more effectively responding than acetone concentration when selection was for daily milk yield.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.11
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• pp.1530-1540
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• 2016

This study was conducted to estimate the genetic parameters of ${\beta}$-hydroxybutyrate (BHBA) and acetone concentration in milk by Fourier transform infrared spectroscopy along with test-day milk production traits including fat %, protein % and milk yield based on monthly samples of milk obtained as part of a routine milk recording program in Korea. Additionally, the feasibility of using such data in the official dairy cattle breeding system for selection of cows with low susceptibility of ketosis was evaluated. A total of 57,190 monthly test-day records for parities 1, 2, and 3 of 7,895 cows with pedigree information were collected from April 2012 to August 2014 from herds enrolled in the Korea Animal Improvement Association. Multi-trait random regression models were separately applied to estimate genetic parameters of test-day records for each parity. The model included fixed herd test-day effects, calving age and season effects, and random regressions for additive genetic and permanent environmental effects. Abundance of variation of acetone may provide a more sensitive indication of ketosis than many zero observations in concentration of milk BHBA. Heritabilities of milk BHBA levels ranged from 0.04 to 0.17 with a mean of 0.09 for the interval between 4 and 305 days in milk during three lactations. The average heritabilities for milk acetone concentration were 0.29, 0.29, and 0.22 for parities 1, 2, and 3, respectively. There was no clear genetic association of the concentration of two ketone bodies with three test-day milk production traits, even if some correlations among breeding values of the test-day records in this study were observed. These results suggest that genetic selection for low susceptibility of ketosis in early lactation is possible. Further, it is desirable for the breeding scheme of dairy cattle to include the records of milk acetone rather than the records of milk BHBA.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.787-795
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• 2013

This study was carried out to investigate the characteristics of goat and cow milk yogurts containing high-exopolysaccharide fermented by Streptoccous thermophilus LFG isolated from kefir. The pH of cow milk yogurt was higher than that of goat milk yogurt. The contents of lactic acid was greater in goat milk yogurt (743.9-1043.8 mg/100 g) than in cow milk yogurt (441.6-709.9 mg/100 g). The numbers of survival lactic acid bacteria were the greatest in goat milk yogurt fermented by Str. thermophilus LFG. Viscosity was greater in cow and goat milk yogurts cultured by Str. thermophilus LFG than in yogurts by Str. thermophilus TH3. Syneresis of yogurt fermented by Str. thermophilus LFG was 9.6-16.1% and 28.2-31.8% in yogurt fermented by Str. thermophilus TH3 after 10 d storage at $4^{\circ}C$. Flavor compounds identified from goat milk were acetone, ethylbutanoate, ethyl-3-methylbutyrate, ethyl-2-butenoate and ethylhexanoate, and those from cow milk were ethylbutanoate, acetone, 2-heptanone and acetoin. Flavor compounds detected from goat milk and cow milk yogurts were acetic acid, butanoic acid, butanol, diethylcarbinol, acetone, diacetyl, decane, 2-methyl-3-pentanone, hexanal, 2-heptanone, acetoin, benzaldehyde, dimethyldisulfide, and dimethyltrisulfide. In sensory evaluation, overall preference and texture values were higher in goat milk yogurt fermented by Str. thermophilus LFG than in cow milk yogurts and the yogurt fermented by mixed culture resulted in the highest score.

• Journal of the Korean Data and Information Science Society
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• v.26 no.3
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• pp.687-693
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• 2015

Using 378,086 lactation records on dairy cattle, environmental factors influencing acetone and ${\beta}$-hydroxybutyrate acid contents in raw milk which are used as ketosis diagnosis indicator traits were analyzed in this experiment. Significance testing was conducted on farm, lactation stage, parity, milking time and month of age by traits. The results of this experiment indicated that there was a highly significant (p < 0.01) difference in all factors and lactation stage was the most significant factor. Linear regression coefficients of month of age on daily milk yields and acetone and ${\beta}$-hydroxybutyrate acid contents were all positive, while their quadratic linear regression coefficients were negative. Least square means for milk yield at second lactation stage (36~65 days) was 19.06kg which was higher than that of late lactation stage by 6.51kg. Least square means for acetone and ${\beta}$-hydroxybutyrate acid contents at the first lactation stage (5~35 days) were highest (0.1929mM/L and 0.0742mM/L, respectively), and there was a trend that they decreased as the milking progressed, but increased slightly at the late stage of milking. However, least square means for acetone and ${\beta}$-hydroxybutyrate acid contents at the first parity were 0.1414mM/L and 0.0522mM/L, respectively, which were higher than the average milk yield after the second parity. Least square means for acetone and ${\beta}$-hydroxybutyrate acid contents of PM milk yield (0.1372mM/L and 0.0534mM/L, respectively) were higher than those of AM milk yield collectively.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.184-191
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• 1998

Gel-type fermented milk was prepared from mixture of milk and apple juice or grape juice by fermentation with Lactobacillus acidophilus (KCTC 2182). Changes in volatile aroma compounds during 21 hr-lactic fermentation were studied. Diacetyl and acetoin, that were produced by L. acidophilus, were detected at 6 hr or 12 hr and showed peak values at 12 hr. Acetone and butanol, that were present originally in sample, decreased gradually during fermentation. Ethanol, that was either present originally in sample or produced by L. acidophilus, showed peak value at 18 hr in case of mixture of apple juice and milk. The concentration of ethanol was substantially high during whole period of fermentation in case of mixture of grape juice and milk though it showed peak value at 18 hr. Because the concentrations of ethanol in apple juice and ethanol and acetone in grape juice were relatively high, it might affect the results.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.6
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• pp.798-803
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• 2018

Objective: The objective of this study was to estimate the genetic parameters for milk ${\beta}$-hydroxybutyrate (BHBA), acetone (Ac), fat protein ratio (FPR), and energy balance (EB) using milk test day records and investigate the effect of early lactation FPR and EB on milk ketone body concentrations. Methods: Total 262,940 test-day records collected from Korea Animal Improvement Association during the period of 2012 to 2016 were used in this study. BHBA and Ac concentrations in milk were measured by Fourier transform infrared spectroscopy (FTIR). FPR values were obtained using test day records of fat and protein percentage. EB was calculated using previously developed equation based on parity, lactation week, and milk composition data. Genetic parameters were estimated by restricted maximum likelihood procedure based on repeatability model using Wombat program. Results: Elevated milk BHBA and Ac concentrations were observed during the early lactation under the negative energy balance. Milk FPR tends to decrease with the decreasing ketone body concentrations. Heritability estimates for milk BHBA, Ac, EB, and FPR ranged from 0.09 to 0.14, 0.23 to 0.31, 0.19 to 0.52, and 0.16 to 0.42 respectively at parity 1, 2, 3, and 4. The overall heritability for BHBA, Ac, EB and FPR were 0.29, 0.32, 0.58, and 0.38 respectively. A common pattern was observed in heritability of EB and FPR along with parities. Conclusion: FPR and EB can be suggested as potential predictors for risk of hyperketonemia. The heritability estimates of milk BHBA, Ac, EB, and FPR indicate that the selective breeding may contribute to maintaining the milk ketone bodies at optimum level during early lactation.

• Korean Journal of Agricultural Science
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• v.43 no.3
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• pp.394-400
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• 2016

The objective of this study was to estimate the environmental factors affecting milk ${\beta}$-hydroxybutyric acid (BHBA) and acetone (Ac) concentrations in Holstein cattle. A total of 264,221 test-day records collected from the Korea Animal Improvement Association (KAIA) during the period of 2012 to 2014 were used in this study. Analysis of variance (ANOVA) was performed to determine the factors significantly affecting ketone body concentrations. Parameters considered in the model were season of test, season of calving, parity, lactation stage, and milk collecting time (AM and PM). According to the ANOVA, the $R^2$ for milk BHBA and Ac were 0.5226 and 0.4961, respectively. 'Season of test' showed a considerable influence on ketone body concentration. Least square (LS) means for milk BHBA concentrations was the lowest ($39.04{\mu}M$) in winter while it increased up to $62.91{\mu}M$ in summer. But Ac concentration did not significantly change along with 'season of test'. The means of milk BHBA and Ac concentrations were high at first lactation stage, low around second lactation stage, and then gradually increased. Cows milked in the morning had lower mean BHBA and Ac concentrations ($48.49{\mu}M$ and $121.69{\mu}M$, respectively) in comparison to those milked in the evening ($53.46{\mu}M$ and $130.42{\mu}M$, respectively). The LS means of BHBA and Ac slightly increased over parities. These results suggest that proper maintenance of milk collection, herd management programs, and evaluation of ketone body levels in milk should be considered for the efficient management of resistance to ketosis.

• Korean Journal of Food Science and Technology
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• v.38 no.6
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• pp.738-741
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• 2006

Volatile flavor compounds in commercial sterilized milk were analyzed and identified by static headspace, purge-and-trap, and solid-phase microextraction (SPME) methods. About 20 volatile compounds were identified by GC/MS, and aldehydes and ketones were the most distinctive and abundant compounds. Static headspace analysis allowed the identification of only the most abundant compounds, such as acetone. Five ketones (acetone, 2-butanone, 2-pentanone, 2-heptanone, 2-nonanone), four aldehydes (2-methylbutanal, pentanal, hexanal, benzaldehyde) and dimethyl sulfide, all of which were responsible for off-flavor in milk, were found by the purge-and-trap and SPME methods. The two methods differed little in their release of these compounds, but they yielded different amounts in the extraction.

• Journal of Dairy Science and Biotechnology
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• v.17 no.1
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• pp.11-15
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• 1999

The objective of this study was to extract and purity the antibacterial agent from the fermented milk with Lactobacillus helveticus CH-1. The extraction and purification of antibacterial agent from the Lb. helveticus fermented milk were carried out by methanol extraction, acetone extraction, Sephadex G-200 gel filteration and thin layer chromatography and the results were as followings. The antibacterial activity of methanol-acetone extraction showed antibacterial activity against test organisms, B. subtilis, E. coli, Pseu. fluorescens, Sal. typhimurium, Shi. flexneri, and Sta. aureus. Sephadex G-200 gel chromatography showed only antibacterial activity from 33 to 37th fractions of 60 fractions. The agent purified from TLC plate confirmed the antibacterial activity by the means of bioautography.