• Food Science and Biotechnology
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• v.18 no.1
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• pp.36-42
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• 2009

This study was performed to develop low-fat/reduced-salt sausages (LFRSS; <3% fat and <1.5% salt) containing milk protein (whey protein concentrate, WPC, or sodium caseinate, SC) that showed the similar cooking yield and textural characteristics to those of regular-fat/salt sausage control (RFC; 20% fat and 1.5% salt) or low-fat sausage control (LFC; <3% fat and 1.5% salt). Low-fat sausages (LFS) were formulated with a 2.5% fat replacer (konjac flour:carrageenan:soy protein isolate=1:1:3) and various salt levels (0.75, 1.0, 1.25, and 1.5%). LFS had differences in color and expressible moisture (EM, %) values as compared to those of RFC. A minimum salt level of 1% and addition of nonmeat proteins were required to manufacture LFRSS that have similar characteristics to those of RFC. However, LFS with 2% milk proteins reduced the hardness and gumminess as compared to LFC. These results indicated that 1% milk protein in combined with 1% salt was a proper level for manufacturing of LFRSS.

• Food Science of Animal Resources
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• v.42 no.2
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• pp.210-224
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• 2022

The use of skim milk is a strategy to increase goat milk yogurt acceptability. However, it can negatively affect yogurt rheology because fat plays a vital role in dairy structural integrity. Thus, this study aimed to investigate the effects of fat replacers on the rheological, physical, and sensory parameters of low-fat cupuassu goat milk yogurts during refrigerated storage (28 days). Five goat milk yogurts formulations were carried out: whole yogurt (WY), skim yogurt (SY), skim yogurt with inulin (SIY), skim yogurt with maltodextrin (SMY), and skim yogurt with whey protein (SWY). Treatments were subjected to bacterial counts, chemical composition, pH, water holding capacity, instrumental color and texture, rheological and sensory analyses. All samples showed reducing pH values, water holding capacity, and L^* and b^* value during storage. Regarding texture, the firmness and consistency decreased during storage. On the other hand, the viscosity index significantly increased during refrigerated storage time. Moreover, all treatments exhibited viscoelastic behaviour. In addition, SIY and SMY showed the highest apparent viscosity. Furthermore, SIY, SMY, and SWY formulations exhibited positive sensory scores for appearance, color, aroma, texture, and viscosity. However, the overall acceptability and purchase intention did not differ statistically between WY and the fat-replacement treatments (SIY, SMY, and SWY). These results indicate that fat substitutes improved the quality of skimmed formulations. Thus, inulin and maltodextrin have the potential as functional fat replaces to produce low-fat goat milk yogurts.

• 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.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.121-126
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• 2006

Major milk proteins have considerable variane which comes from substitution and deletions in their amino arid sequences. Variants in genes that code for milk proteins, such as ${\beta}$-lactoglobulin (${\beta}-LG$) have been established as genetic markers for milk production and milk protein composition in dairy cattle. The effect of ${\beta}-LG$ variant on milk production traits, such as milk yield. fat yield, protein yield, fat percentage and protein percentage, was estimated for 482 Holstein cows in the first lactation. The ${\beta}-LG$ variants were determined by PCR-RFLP technique at the DNA level. Single trait linear model was used for the statistical analysis of the data. Results of this study indicated that ${\beta}-LG$ variants affected significantly protein yield (p<0.05) and fat percentage (p<0.05). Animals with the AA variant produced 31kg of milk protein more than animals with the BB variant. On the contrary, cows with the BB variant had fat percentage higher by 0.35 and 0.32% compared with cows with the AA and AB variants, respectively. No associations between the ${\beta}-LG$ variants and milk yield, protein percentage and fat yield were found Therefore, milk production traits could be improved through ${\beta}-LG$ typing by increasing the frequency of A variant for protein yield or the frequency of B variant for fat content in Holstein dairy cattle population.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.4
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• pp.580-583
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• 2005

We have evaluated the application of spectroscopy using an insertion-type fiber-optic probe and a sensor at wavelengths from 400 to 1,100 nm to the measurement of milk fat content on dairy farms. The internal reflectance ratios of 183 milk samples were determined with a fiber-optic spectrophotometer at 5$^{\circ}C$, 20$^{\circ}C$ and 40$^{\circ}C$. Partial least squares (PLS) regression was used to develop calibration models for the milk fat. The best accuracy of determination was found for an equation that was obtained using smoothed internal reflectance data and three PLS factors at 20$^{\circ}C$. The correlation coefficients between predicted and reference milk fat at 5$^{\circ}C$, 20$^{\circ}C$ and 40$^{\circ}C$ were r=0.753, r=0.796 and r=0.783, respectively. The predictive explained variances ($Q^2$) of the final model, moreover, were more than 0.550 at all temperatures, and the regression coefficients of determination ($R^2$) were more than 0.6 (60%). Our results indicate that milk has different internal reflectance measured in the range of visible and near infrared wavelengths (400 to 1,100 nm), depending on its fat content.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.5
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• pp.659-664
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• 2012

The present experiment aimed to evaluate the effect of HMBi on the production performance and metabolism in dairy cows. Thirty multiparous Holstein dairy cows under similar conditions were randomly assigned to three dietary treatments; i) Control, a basal diet; ii) T1, a basal diet plus HMBi (0 g prepartum and 18 g postpartum); and iii) T2, a basal diet plus HMBi (10 g prepartum and 18 g postpartum). Treatments were initiated 21 d before expected calving and continued through 91 d postpartum. HMBi was top-dressed onto the total mixed ration of each cow. Treatments did not affect dry matter intake, plasma urea nitrogen, peak milk yield, days to peak milk yield, nonesterified fatty acid, glutamate pyruvate transaminase, glutamic oxalaetic transaminase, milk fat content, milk protein content, milk lactose content, and milk solid non-fat content. The milk composition yields were increased by the HMBi-supplemented treatment. The T1 and T2 treatments increased the yields of 4% fat-corrected milk yield, milk fat, milk protein, and milk lactose compared with the control. Although there was no difference in the milk composition of the control and T2-treated cows, the T2-treated cows exhibited higher milk fat yield (increased by 74 g/d), lower milk urea nitrogen (reduced by 3.41%), and plasma ${\beta}$-hydroxy butyrate than the control cows. The results indicate that HMBi supplementation to diet has beneficial effects, and that there is no difference between supplementation at prepartum and starting only at parturition.

• Korean Journal of Veterinary Research
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• v.41 no.2
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• pp.243-252
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• 2001

Milk constituents and somatic cell count (SCC) were analysed for 4,059 milk samples from 178 dairy farms from April to December in 1999. Correlations among each milk constituents, milk urea (MU) concentration and SCC in association with lactation stage, milk yield and parity, and balancing status of nutrients' supplies were analysed, and the results are summarized as follows; Averages of milk fat percent, total solids percent and milk yield were $3.72{\pm}0.91%$, $12.50{\pm}1.31%$ and $23.80{\pm}8.54kg$, respectively, whereas those were significantly lower during the summer season. In contrast, average of MU concentration was $0.0361{\pm}0.0006%$ which was significantly higher during the summer season. With milk yield, concentrations of fat, protein and SCC in milk decreased but concentrations of lactose and urea in milk and body condition score (BCS) were not altered. Concentrations of fat, protein, lactose, total solids, SNF, and urea in milk were significantly affected by stage of lactation ($P{\leq}0.0001$) but SCC was not changed. Parity of dairy cows had a significant effect on concentrations of fat ($P{\leq}0.02$), lactose ($P{\leq}0.0001$), total solids ($P{\leq}0.002$), and SNF ($P{\leq}0.0001$) in milk and milk yield ($P{\leq}0.0005$) but did not change concentrations of urea and protein in milk. Somatic cell count had significant positive correlationship with percentages of fat, protein and total solids ($P{\leq}0.0001$), respectively, but had negative correlationship with percentages of urea and lactose in milk and milk yield ($P{\leq}0.0001$). Milk urea concentration was negatively correlated with concentrations of protein, fat, total solids, and SNF in milk and milk yield ($P{\leq}0.0001$) and, according to regression analysis using milk urea concentration and SCC, following equation was obtained; $Y(MU)=3.688{\times}10^{-2}-4.04{\times}10^{-7}{\times}X(SCC{\times}1,000)(r^2=0.0038$, $P{\leq}0.0001$). We studied balance between protein and energy supplies to dairy cows in each farm based upon milk urea and protein concentrations, and results showed that 137 of total 178 farms fed cows unbalanced amounts of dietary protein and energy.

• Asian-Australasian Journal of Animal Sciences
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• v.4 no.1
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• pp.25-29
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• 1991

Performance and production of twenty lactating Holstein cows fed diets containing either soybean meal or fish meal as the primary protein source were compared in a continuous or split feeding scheme. At 1 wk prepartum four groups of five animals were placed on each experimental diet. Animals assigned to the continuous feeding scheme were continued on these diets for 10-wk postpartum. At 4 wk postpartum, the diets for the groups assigned to switching protein sources were changed. These treatments were continued for another 6 wk. Milk production and dietary intakes were recorded daily. Milk constituents were measured every 2 d. Cows weights, rumen fluid samples and jugular blood samples were collected weekly. Data showed no effect of early lactation diet on cow performance or milk characteristics. Overall, compared to the soybean meal diet, the fish meal diet lowered the milk fat percent and increased production of milk per unit of dry matter ingested. No differences were observed for volatile fatty acid content of rumen fluid, blood mineral content, milk protein, somatic cell count, 4%-fat corrected milk, dry matter intake, or body weight.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.12
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• pp.1705-1711
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• 2014

The objective of this study was to evaluate the effect of ruminally protected amino acids (RPAAs) and ruminally protected fat (RPF) supplementation on ruminal fermentation characteristics (in vitro) and milk yield and milk composition (in vivo). Fourteen mid-lactating Holstein dairy cows (mean weight $653{\pm}62.59kg$) were divided into two groups according to mean milk yield and number of days of postpartum. The cows were then fed a basal diet during adaptation (2 wk) and experimental diets during the treatment period (6 wk). Dietary treatments were i) a basal diet (control) and ii) basal diet containing 50 g of RPAAs (lysine and methionine, 3:1 ratio) and 50 g of RPF. In rumen fermentation trail (in vitro), RPAAs and RPF supplementation had no influence on the ruminal pH, dry matter digestibility, total volatile fatty acid production and ammonia-N concentration. In feeding trial (in vivo), milk yield (p<0.001), 4% fat corrected milk (p<0.05), milk fat (p<0.05), milk protein (p<0.001), and milk urea nitrogen (p<0.05) were greater in cows fed RPAAs and RPF than the corresponding values in the control group. With an index against as 0%, the rates of decrease in milk yield and milk protein were lower in RPAAs and RPF treated diet than those of basal diet group (p<0.05). In conclusion, diet supplemented with RPAAs and RPF can improve milk yield and milk composition without negatively affecting ruminal functions in Holstein dairy cows at mid-lactating.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.933-936
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• 2001

Selecting B. bifidum K-7 out of the bifidobacteria separated from healthy adults in the age of 20s which shows high degree of acid tolerance and bile tolerance, as the main bacterium, this study of find how the bifido-bacteria cause hypocholesterolemic effect in the high fat diet. In order to do this Sparague-Dawley male rats with the initial weight 200 g in average were assigned to four experimental group: 1) high fat diet & milk, 2) high fat diet & the milk added with bifidobacteria, 3) high fat diet & the milk added with microencapsulated bifidobacteria, 4) high fat diet & the fermented milk by bifidobacteria. The numbers of bifidobacteria ingested daily per rat through each type of the above mentioned milk are 10$^{9}$ CFU, 10$^{9}$ CFU respectively. Hypocholesterolemic effect and high level of serum phospholipid were observed in the group fed with fermented milk being compared with the group fed wih no bacterium but not in the groups fed with the milk with bifidobacteria and microencapsulated bifidobacteria. Thus, it was confirmed that the hypocholesterolemic effect is not due to the bifidobacterium itself but to the fermentation on milk.