• Journal of The Korean Society of Grassland and Forage Science
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• v.35 no.3
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• pp.217-224
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• 2015

This study aimed to investigate the effects of Dandelion (Taraxzcum coreanum) supplementation on milk yield, milk composition and blood characteristics in lactating dairy cows. Eight lactating dairy cows were divided into two groups (control: TMR supplementation, treatment: TMR with Dandelion supplementation). The milk yield, milk fat, lactose, solids not fat (SNF) and somatic cells counts (SCC) were not significantly different between the control group and the treatment group, whereas milk protein, milk urea nitrogen (MUN) and free fat acid (FFA) were significantly higher in the treatment group compared to the control (p<0.05). The blood components of the treatment group were compared with those of the control group and only aspartate aminotransferase (AST) appeared significantly high (p<0.05). The other blood components were not significantly different in the two groups. Blood corpuscle components in the groups were not significantly different. Especially, all blood corpuscle components in the treatment group were within the normal range. However, the white blood cells (WBC), lymphocytes (LYM) and hematocrits (HCT) in the control group exceeded the normal range. Based on the above results, the addition of Dandelion to feed increased milk protein, MUN and FFA, but did not significantly affect the composition of the blood and corpuscle in Holstein milking cows.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.10
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• pp.1400-1404
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• 2001

$Holstein\;{\times}\;indigenous$ multiparous dairy cows were offered diets with increasing roughage neutral detergent fiber (NDF) contents to determine the effects on intake, milk yield and compositions. Roughage NDF contents were 15, 18, 21 and 24% dry matter (DM), and concentrate NDF content was 10% DM. Experimental treatments were isonitrogenous and isocaloric diets. Maximum and minimum temperature humidity index during the experimental period were 85.9 and 76, respectively. Intakes of DM, crude protein and net energy, 4% fat corrected milk, milk protein and average daily gain decreased with increasing roughage NDF contents (p<0.05). Intakes of ether extract (p<0.01) and dietary NDF (p>0.05) and milk fat (p<0.01) increased with increasing roughage NDF contents. The results support the conclusion that higher DM intake, optimal milk yield and compositions can be maintained with lower roughage NDF diets for dairy cows under tropical conditions.

• Animal Bioscience
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• v.34 no.4
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• pp.567-574
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• 2021

Objective: In this study we investigated the effect of seasonal thermal stress on milk production and milk compositions between Holstein and Jersey dairy cows under the temperate-climate in Korea. Methods: A total of 9 Holstein lactating dairy cows (2.0±0.11 parity) which had a daily milk yield of 29.77±0.45 kg, and days in milk of 111.2±10.29 were selected similarly at the beginning of the experiments in each season. Also, a total of 9 Jersey lactating dairy cows (1.7±0.12 parity) which had a daily milk yield of 20.01±0.43 kg, and days in milk of 114.0±9.74 were selected similarly at the beginning of the experiments. Results: Results showed that the average ambient temperature (℃) and temperature-humidity index (THI) were higher in summer, and were lower in winter (p<0.05). The average relative humidity (RH, %) was higher in autumn than that of other seasons (p<0.05). Milk production was significantly decreased (Holstein 29.02 kg/d and Jersey 19.75 kg/d) in autumn than in other seasons (Holstein 30.14 kg/d and Jersey 20.96 kg/d). However, the milk production was negatively correlated in Holstein cows, and positively correlated in Jersey cows with THI values increased from 16 to 80. In addition, milk yield was increased by 15% in Holstein cows and decreased by 11% in Jersey cows with the THI values increased from 16 to 20. The fat and protein content percentage was significantly higher in Jersey milk than in Holstein milk, furthermore the fat and protein content yield was higher in Jersey cow milk than that of Holstein cow's milk with all THIs. Conclusion: From the study results, we concluded that Jersey cows might be less adaptable to low temperature of the winter, and this would have a negative impact on dairy farmer income since Korea's milk price estimation system places a higher value on milk yield than on milk compositions or sanitary grades.

• Journal of Animal Science and Technology
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• v.62 no.4
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• pp.565-576
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• 2020

Recently, Jersey cattle was introduced and produced by embryo transfer to Korea. This study was conducted to investigate the differences of milk compositions between Jersey and Holstein cows and the relationship between days in milk (DIM) and milk compositions during early lactation. Data were collected from twelve lactating cows from Department of Animal Resources Development at National Institute of Animal Science. Cows in parity 1 were used, and calved at spring from April to March of 2017. All cows were housed in two sections within a free-stall barn, which divided into six from each breed, and received a basal total mixed ration. Milk samples of each cow were collected at 3 DIM and 30 DIM for analyzing the milk compositions, including fatty acids (FA), amino acids and minerals. Total solids, citrate, and milk urea nitrogen level were differed between the breeds (p < 0.05). As DIM went from 3 to 30, milk protein, total solids, and somatic cell count decreased (p < 0.05), but lactose increased in all breed milk (p < 0.05). Citrate and free fatty acid (FFA) elevated in Jersey milk (p < 0.05), whereas reduced in Holstein milk (p < 0.05). Proportions of some individual FA varied from the breeds. Myristic (C14:0), palmitic (C16:0), and arachidonic acid (C20:4) in milk from all cows were higher at 3 DIM than at 30 DIM (p < 0.05). Also, stearic (C18:0) and oleic acid (C18:1) were lower at 3 DIM than at 30 DIM (p < 0.05), and the C18:1 to C18:0 ratio was significantly differed in DIM × breed interactions (p < 0.05). The contents of the individual amino acids did not differ from the breeds. Calcium, phosphorous, magnesium, and zinc (Zn) contents was significantly increased in Holstein milk than Jersey milk at 3 DIM. Also, K and Zn concentrations were higher in Holstein milk than in Jersey milk at 30 DIM (p < 0.05). It was concluded that Jersey cows would produce more effective milk in processing dairy products and more proper energy status compared with Holstein cows in early lactation under the same environmental and nutritional conditions.

• Journal of Nutrition and Health
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• v.3 no.3
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• pp.137-140
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• 1970

The fatty acid compositions of cow's and human milk fats of Korea were compared by Gas-Liquid Chromatography(GLC) and general chemical compositions of their milks were also analyzed. Some similarities between human and cow's milk fatty acids were found. Human milk contained little butyric, caproic and caprylic acid were rich in linoleic acid. Cow's milk contained short chain fatty acids. Methylesters of the fatty acids were prepared by methanolysis.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.5
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• pp.732-739
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• 2002

Milk samples with different phenotype combination of $\{kappa}$-casein and ${\beta}$-lactoglobulin and different preheating temperatures of 30, 70, 75 and $80^{\circ}C$ were used for cheesemaking under laboratory conditions. For the 853 batches of cheese, mean composition was 59.64% total solids, 30.24% fat and 23.66% protein, and the whey contained 6.93% total solids, 0.30% fat and 0.87% protein. Least squares analysis of the data indicated that heating temperature of the milk and ${\kappa}$-CN/${\beta}$-LG phenotypes had significant effects on cheese and whey compositions. The total solids, fat and protein contents of cheese were negatively correlated with preheating temperatures of milk. Cheese from BB/BB phenotype milk had the highest and those from AA/AA phenotype milk had the lowest concentrations of total solids, fat and protein. Mean recoveries of milk components in the cheese were 53.71% of total solids, 87.15% of fat, and 80.32% of protein. For the 10 different types of milk, maximum recoveries of milk components in cheese occurred with preheating temperature of $70^{\circ}C$ or $75^{\circ}C$ and lowest recoveries occurred at $80^{\circ}C$. The whey averaged 6.94% total solids, 0.30% fat and 0.87% protein. Losses of milk components in the whey were lowest for milk preheated at $80^{\circ}C$ and for milk containing the BB/BB phenotype.

• Journal of Animal Science and Technology
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• v.58 no.3
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• pp.10.1-10.10
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• 2016

Background: Airag, alcoholic sour-tasting beverage, has been traditionally prepared by Mongolian nomads who naturally ferment fresh mares' milk. Biochemical and microbiological compositions of airag samples collected in Ulaanbaatar, Mongolia and physiological characteristics of isolated lactic acid bacteria were investigated. Methods: Protein composition and biochemical composition were determined using sodium dodecyl sulfate-gel electrophoresis and high performance liquid chromatography, respectively. Lactic acid bacteria were identified based on nucleotide sequence of 16S rRNA gene. Carbohydrate fermentation, acid survival, bile resistance and acid production in skim milk culture were determined. Results: Equine whey proteins were present in airag samples more than caseins. The airag samples contained 0.10-3.36 % lactose, 1.44-2.33 % ethyl alcohol, 1.08-1.62 % lactic acid and 0.12-0.22 % acetic acid. Lactobacillus (L.) helveticus were major lactic acid bacteria consisting of 9 isolates among total 18 isolates of lactic acid bacteria. L. helveticus survived strongly in PBS, pH 3.0 but did not grow in MRS broth containing 0.1 % oxgall. A couple of L. helveticus isolates lowered pH of skim milk culture to less than 4.0 and produced acid up to more than 1.0 %. Conclusion: Highly variable biochemical compositions of the airag samples indicated inconsistent quality due to natural fermentation. Airag with low lactose content should be favorable for nutrition, considering that mares' milk with high lactose content has strong laxative effect. The isolates of L. helveticus which produced acid actively in skim milk culture might have a major role in production of airag.

• Journal of Nutrition and Health
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• v.3 no.2
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• pp.87-94
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• 1970

The amino acid composition of human and cow's milk represents a standard of reference in infantnutrition. The amino acid compositions determined by automatic amino acid analyzer, Yanagimote Model LC-5. Protein in the human and cow's milk were found to be hydrolyzed to yield free amino acids. Qualitative data for free amino acids in the milk are as follows: 1) Amounts of acidic amino acids such as glutamic and aspartic acid in cow's milk were obserbed to be about 2 times compared with human milk and it is considered that the abundance in these amino acids may contribute significantly to the specific flavor of cow's milk. 2) It is much interesting that in the human milk the contents of sulfur-containing amino acids were high comparatively better than cow's milk; cystine was found to be 3 times ana methionine, 2 times. 3) In the human milk a high content of some essential amino acids such as threonine, isoleucine and leucine was demonstrated and a specific flavor sweet amino acids. 4) Large amounts of basic amino acid such as histidine was found to occur in human milk and arginine in cow's milk.

• Journal of the Korean Applied Science and Technology
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• v.2 no.2
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• pp.39-46
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• 1985

The study was carried out to investigate interrelationships among the acid, peroxide, iodine, thiobarbituric acid values, and changes of fatty acid compositions of some vegetable oils added to soybean milk. A storage temperature of $100^{\circ}C$ was used for the oxidation of the oils, and to determine of variation of the chemical properties and changes of the fatty acid composition, all the samples were carried out in every 8 hours for 40 hours. The changes in fatty acid compositions of the vegetable oils were measured by high performance liquid chromatography. The results obtained were as follow; 1. The acid values of the fresh soybean, corn, and palm oils added to the soybean milk were 0.05, 0.12, and 0.06, whereas those of the oils stored for 40 hours were 0.08, 0.18, and 0.09, respectively. 2. The peroxide values of the fresh soybean, corn, and palm oils added to the soybean milk were 0.3, 1.0, and 0.3, whereas those of the oils stored for 40 hours were 1.1, 1.1, and 0.9, respectively. 3. The iodine values of the fresh soybean, corn, and palm oils added to the soybean milk were 132.7, 124.1, and 57.0, whereas those of the oils stored for 40 hours were 127.3 108.3, and 52.0, respectively. 4. The thiobarbituric acid values of fresh soybean, corn, and palm oils added to the soybean milk were 0.18, 0.05, and 0.02, whereas those of the oils stored for 40 hours were 0.25, 0.19, and 0.07, respectively. 5. The percent content of the major fatty acids of the soybean, corn, and palm oils freshly added to the soybean milk were 2.3%,2.5%,and 25.2%for palmitic acid, 3.2%,3.2%,and 4.8%for stearic acid, 39.7%, 40.7%, and 59.3% for oleic acid, 49.9%, 53.0%, and 10.5% for linoleic acid, and 4.7%, 0.4%, and 0.7% for linolenic acid, respectively. Those of the oils stored for 40 hours were 2.9%, 4,5%, and 36.7% for palmitic acid, 8.5%, 6.8%, and 7.0% for stearic acid, 37.8%, 38.8%, and 49.2% for oleic acid, 46.2%, 49.5%, and 5.8% for linoleic acid, and 4.2%, 0.1%, and 0.1% for linolenic acid, respectively. The fatty acid compositions changed significantly: the amounts of the unsaturated fatty acid decreased considerably. The rsults of the present study demonstrated greater stability of the palm oil as compared with the stability of soybean oil and corn oil added to the soybean milk.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.2
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• pp.701-709
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• 2012

The purpose of this study was to measure breast discomfort, breast pumping time, and breast milk compositions, specially lipid, calorie, and creamatocrit, after Oketani breast massage program. This study is a single group pretest-posttest design. Seventeen mothers who have preterm babies were received Oketani breast massage program. To evaluate the effects of Oketani massage program, data were measured the breast discomfort by the visual analogue scale, breast pumping time, and breast milk lipid, calorie, creamatocrit by a Creamatocrit plus machine, the standard centrifuge with digital calipers. The breast discomfort was significantly reduced after two Oketani breast massage programs(p<.05). In terms of composition of breast milk, lipid, calorie, and crematocrit were significantly increased after second Oketani massage program(p<.05). The Oketani breast massage program applied to mothers who have preterm babies could reduce breast discomfort and increase lipid, calorie, and creamatocrit of breast milk.