• Asian-Australasian Journal of Animal Sciences
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• v.17 no.7
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• pp.1019-1025
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• 2004

The experiment was conducted to investigate the feasibility of using vegetable oil and non-fat dry milk (powdered milk) with skim milk for the preparation of dahi. In this experiment, six different types of dahi were prepared from whole milk, skim milk and admixture of non-fat dry milk with different levels of vegetable oil. The prepared dahi samples were subjected to physical, chemical and microbiological analysis to evaluate their quality. It was observed that the addition of non-fat dry milk and vegetable oil with skim milk improve the physical qualities (smell and taste, body and consistency, color and texture) of prepared dahi samples. Addition of non-fat dry milk and vegetable oil also improve the total solids, fat and protein content of dahi samples. It is concluded that the addition of vegetable oil at a rate of 4 to 6% together with 5% non-fat dry milk gave the best result.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.341-345
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• 1995

In comparison with calcium caseinate, delactosed nonfat dry milk has a greater particle size but also a higher bulk density, reflecting the differences in their composition and physical structure. Particles of delactosed nonfat dry milk were bigger than those of nonfat dry milk as a result of swelling and aggregation. The particle size was shown not to be correlated with the bulk density. The differences in particle characteristics between delactosed nonfat dry milk and nonfat dry milk were caused by the removal of lactose producing highly porous particles. The particles of delactosed nonfat dry milk were observed to be much more irregular, rough, hollow, fragile, and swelling as a result of solvent treatment.

• Asian-Australasian Journal of Animal Sciences
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• v.7 no.2
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• pp.231-237
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• 1994

Three concentrations of P (0.33, 0.43 and 0.54%) and two concentrations of Ca (0.60 and 0.97%) in ration dry matter were evaluated for effects on dry matter intake and on milk yield and composition using 24 Holstein cows. Cows were arranged in a $3{\times}2$ factorial experiment as an incomplete randomized block design with three 28-day periods. Each cow consumed at least one ration with each concentration of Ca. Dry matter intake, yield of 3.5% Fat Corrected Milk, and milk composition were not affected by concentration of P, but milk yield was greater when lowest concentration of P was fed (22.8 vs. 22.1 kg/day; p<0.07). Cows fed rations containing 0.60% Ca had greater milk (22.7 vs. 21.9 kg/day; p<0.02) and 3.5% Fat Corrected Milk yields (p<0.03) and slightly greater protein content than when fed 0.97% Ca. Dietary Ca:P ratios between 1.1:1 and 2.9:1 had no effect on dry matter intake, milk yield, or composition. Concentrations of P in plasma were within the normal range for all rations. Because cows had high dry matter intake, mean daily intakes of both P and Ca were greater than required for their level of milk yield.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.1
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• pp.83-89
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• 2008

Eighty-four Holstein cows were used to evaluate effects of feeding two diets that differed in dietary cation-anion difference (cationic; +28 or anionic; -138 mEq/kg DM) on prepartum and postpartum dry matter intake (DMI), body weight (BW), body condition score (BCS), serum Ca concentrations and on subsequent milk production and composition. Treatments were in a $2{\times}3{\times}2$ factorial arrangement that included prepartum diet, dry period length (30 d dry, 30 d dry+estradiol cypionate (ECP), and 60 d dry), and prepartum and postpartum bST ($POSILAC^{(R)}$ 10.2 mg/d). No interaction of prepartum diet with dry period length or bST supplementation was detected for any measure evaluated either prepartum or postpartum. No significant effects of prepartum diet on prepartum DMI, BW or BCS were observed. Mean DMI during the first 28 d postpartum were similar for cows fed the cationic or anionic diets prepartum (25.5 vs. 26.1 kg/d). During postpartum wk 1 to 14, no differences in mean BW or BCS were detected due to prepartum diet fed but decreases for both groups were observed during the first 6 wk postpartum. No differences due to prepartum diet were observed for mean milk or 3.5% FCM yields or for milk composition during the first 10 wk of lactation. Similarly, mean milk yield of cows during the first 21 wk did not differ significantly due to prepartum diet fed (38.5 vs. 38.6 kg/d). Overall, cows fed the prepartum cationic or anionic diets had similar mean postpartum serum concentrations of Ca (9.34 vs. 9.35 mg/dl). Subsequent milk production, milk composition and concentrations of Ca did not differ. Importantly, the two prepartum diets were equally satisfactory in minimizing incidence of milk fever and in supporting initiation of lactation, irrespective of dry period length and supplemental ECP and bST.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.805-809
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• 1999

The growth of Lactobacillus casei in milk was enhanced by adding yams. Addition of 1% yam(raw or dry) promoted the cell growth and acid production in fermented milk. The milk containing 1% yams formed the complete curd by lactic acid fermentation at 37oC for 19hr while the milk without yams showed the incomplete curd formation. The crude mucilage extracted from a raw yam also enhanced the cell growth as well as the acid production. Addition of mucilage(0.08%) showed the similar effects with adding heat treated yam(1%). The milk fermented by adding various yams showed the high scores for sensory evaluation comparing with the milk fermented without yams. The fermenting ability of Lactobacillus acidophilus, Lactobacillus kefir and Leuconostoc mesenteroides was evaluated by adding 1% of a dry yam in milk. A dry yam also enhanced the cell growth of L. acidophilus resulting in the high acid production. The viable cell counts of L. casei, L. acidophilus and Leuc. mesenteroides except L. kefir were increased by adding 1% of a dry yam.

• Journal of Animal Science and Technology
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• v.65 no.1
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• pp.197-208
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• 2023

The objective of this study was to investigate the effects of a traditional dry period (60 d) versus a no dry period (0 d) on the milk production, physiological response, and metabolic status of dairy cows exposed to heat stress during the transition period. Holstein dairy cows (n = 15) with similar expected calving dates were randomly assigned to two different dry period lengths: (1) no dry period (n = 7) and (2) a traditional dry period of 60 days (n = 8). All cows were studied from 8 weeks before expected calving to 10 weeks after calving and experienced heat stress during the transition period. The results showed that cows with no dry period decreased their milk yield in subsequent lactation, but compensated for the loss of milk yield accounted for by additional milk yield before calving. The energy balance at postpartum was improved in cows with no dry period compared to cows with a traditional dry period. There were no significant differences in the physiological response and blood metabolites at postpartum between the dry period lengths of dairy cows exposed to heat stress during the transition period. Taken together, our results showed that omitting the dry period improved the milk production and metabolic status of dairy cows exposed to heat stress during the transition period.

• The Korean Journal of Food And Nutrition
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• v.7 no.2
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• pp.151-158
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• 1994

This study was carried out to clear up the cause of low-acid producing phenomenon occurred In non-fat dry milk during liquid-yoghurt fermentation by Lactobacillus case, and to present its improving methods. All samples of non-fat dry milks which were low in TCA-soluble peptides showed low-acid production, but those high in TCA-soluble peptides showed high-acid production. The addition of trypsin-hydrolysate of Na-caseinate to non-fat dry milk showed some improving effect on acid production but that of papain-hydrolysate did not show any improving effect and that of bacterical neutral protease-hydrolysate showed some inhibitory effect. The improving effects on growth and acid production of lactic acid bacteria were more prominent when the trypsin-hydrolysate of Na-caseinate was added. to such fermenting system in which the levels of TCA-soluble peptides and the proteolytic ability of starter bacteria were abnormally low. The liquid-yoghurt made with non-hydrolysed Na-caseinate and defective non-fat dry milk showed precipitate occurrence but that with trypsin-hydrolysate of Na-caseinate and defective non-fat dry milk did not make any precipitate during storage as with normal non-fat dry milk.

• Journal of Microbiology and Biotechnology
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• v.28 no.1
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• pp.105-108
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• 2018

Beef was dry aged for 40-60 days under controlled environmental conditions in a refrigerated room with a relative humidity of 75%-80% and air-flow. To date, there is little information on the microbial diversity and characteristics of dry aged beef. In this study, we explored the effect of change in meat microorganisms on dry aged beef. Initially, the total bacteria and LAB were significantly increased for 50 days during all dry aging periods. There was an absence of representative foodborne pathogens as well as coliforms. Interestingly, fungi including yeast and mold that possess specific features were observed during the dry aging period. The 5.8S rRNA sequencing results showed that potentially harmful yeasts/molds (Candida sp., Cladosporium sp., Rhodotorula sp.) were present at the initial point of dry aging and they disappeared with increasing dry aging time. Interestingly, Penicillium camemberti and Debaryomyces hansenii used for cheese manufacturing were observed with an increase in the dry aging period. Taken together, our results showed that the change in microorganisms exerts an influence on the quality and safety of dry aged beef, and our study identified that fungi may play an important role in the palatability and flavor development of dry aged beef.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.5
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• pp.630-637
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• 2013

To determine the effects of dry period (DP) length on milk yield, milk composition, some blood metabolites, complete blood count (CBC), body weight and score and follicular status, twenty five primiparous and multiparous Holstein cows were assigned to a completely randomized design with DP-60 (n = 13) and DP-20 (n = 12) dry period lengths. Cows in the DP-60 produced more milk, protein, SNF, serum non-esterified fatty acids (NEFA) and beta hydroxyl butyrate acid (BHBA) compared with cows in DP-20 ($p{\leq}0.05$). Serum glucose, blood urea nitrogen (BUN), urea, and glutamic oxaloacetic transaminase (GOT) were all similar among the treatments. Body Condition Score (BCS), body weight (BW), complete blood count (CBC) and health problems were similar between the treatments. Diameter of the first dominant follicle and diameter of the dominant follicle on d 14 were different among the treatments. Thus, results of this study showed that reducing the dry period length to DP-20 had a negative effect on milk production, milk composition and reproductive performance in Holstein dairy cows.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.5
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• pp.735-741
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• 1999

The effects of supplementation with nitrogen molasses mineral blocks and molasses urea mix during and immediately prior to the dry season on the production of dairy cows were studied on-station and on-farm near Morogoro, Tanzania. Supplementation of blocks to on-station cows also receiving ad libitum grass hay and 6 kg/d of maize bran increased milk production from 6.7 L/d to 11.2 L/d (p<0.05), increased dry matter intake from 10.1 kg/d to 12.0 kg/d (p<0.05), but did not significantly affect milk composition, intake of hay, and live weight changes. This increase in milk yield is mainly explained by increased intakes of energy and nitrogen. Supplementation with the molasses urea mix increased daily milk yield from 6.7 L/d to 8.8 L/d (p<0.05), but did not significantly affect the other measured production parameters. The on-farm supplementation of the blocks increased daily milk yield by 1.5 L/d in the dry season (p<0.05). This supplementation did not increase milk yields prior to the dry season, since quality forage was still available. Taking the production costs into account, supplementation with the blocks and supplementation with mix were cost effective if milk yields increased by 0.7 L/d. Hence supplementation with blocks and supplementation with mix were effective on-station, and supplementation with blocks was cost effective on-farm during the dry season.