bluuebunny/crossref_metadata_2025_split huggingface dataset:
Yoghurt made from single starter organisms using heat- or enzyme-treated milk or milk to which casein hydrolysate or sodium formate is added
Authors: Marshall Valerie M. E. , Cole Wendy M. , Mabbitt Leonard A. 
Published: June 2009

SUMMARYYoghurts were made with single strain starter organismsLactobacillus bulgaricusandStreptococcus thermophilus, L. bulgaricusbeing cultured in milk + 50 ppm Na formate or in autoclaved milk andStr. thermophilusin milk treated with the proteinase Maxazyme(R)or with added casein hydrolysate. They were assessed chemically and organoleptically and compared with conventional mixed starter yoghurt. The single starter yoghurts all had acceptable acidities and acetaldehyde levels and keeping quality was good. The coagulum of each was firm and when stirred no syneresis occurred; the yoghurts remained smooth and all had an excellent appearance.
The effect of preheat temperature and urea addition on the seasonal variation in the heat stability of skim-milk powder
Authors: Kelly Philip M. 
Published: June 2009

SUMMARYThe manufacture of skim-milk powder with heat stable characteristics was investigated commercially during the course of 8 trials carried out over a 12-month period. Skim-milk was preheated to temperatures ranging from 110 to 130 °C with a 2-min holding time prior to evaporation and drying. The effect of added urea was also examined during each trial run. Heat coagulation times at 120 °C were determined upon reconstitution of the powders to 20% total solids. From February to April the heat stability of the skim-milk powders increased, with the more heat stable samples being obtained at the higher preheating temperatures. Addition of urea increased the heat stability, particularly so in those milks which had been preheated to 130 °C. The presence of added urea during preheating was not found to be necessary as an equal effect on heat stability was observed when urea was introduced at the concentrate stage before drying. Later in the season optimum heat coagulation times were obtained by maintaining preheating temperatures at 118–120 °C.
Use of the Limulus test to determine the hygienic status of milk products as characterized by levels of Gram-negative bacterial lipopolysaccharide present
Authors: Hansen Karlo , Mikkelsen Tom , Møller-Madsen Aage 
Published: June 2009

SUMMARYThe Limulus test was used to investigate the occurrence of Gram-negative bacterial lipopolysaccharide (LPS) in milk and dairy products. This test specifically detects the extremely heat-resistant LPS, and so determines the total accumulated quantity of LPS in a product whether it has been heat-treated or not. A positive correlation between number of psychrotrophic bacteria and amount of LPS in fresh farm milk was found (r = 0·63). Fresh farm milk and freshly produced market milk contained on average < 1 ng LPS/ml. The Limulus test is considered highly suitable for use in the dairy industry, being a method which will characterize quickly and specifically the hygienic level of a product by the extent of the cumulative contamination by Gram-negative bacteria.
Changes in the concentrations of metabolites in milk at the onset and cessation of lactation in the goat
Authors: Faulkner Anne , Blatchford David R. , White Jann M. , Peaker Malcolm 
Published: June 2009

SUMMARYChanges in the concentrations of various metabolites in mammary secretions (organic acids, UDP-hexoses and nucleotides) have been observed at the onset and cessation of lactation. All metabolites, with the exception of galactose, increased dramatically in concentration just before and immediately after parturition. Galactose concentrations decreased with the onset of lactation. After regular milking ceased, the concentrations of these metabolites in milk contained within the udder fell, but the rates of decline varied.
Electronically controlled feeding troughs for dairy cows: some nutritional implications
Authors: Broster William H. , Clough Peter A. , Clements A. June , Siviter John W. 
Published: June 2009

SUMMARYOver 3 years, 4 groups of heifers and 6 groups of cows calving in the autumn were used in a study of electronically controlled compound feed dispensers. For each group the treatments consisted of access or no access to the dispensers (selector feeders) arranged factorially with 2 levels of compound feed in the milking parlour. These were applied in weeks 3–15 of lactation. A basal diet including high quality silage was fed ad lib. communally to each group. The mean intake of compound from the dispensers was 5·6 kg/d, but there was considerable variation from animal to animal. The dispensers were visited at all times of the day and notably during the night. There was no bullying around the feeders. Milk yield was greater with the higher level of parlour feeding, and with access to the feed dispenser at the lower, but not the higher level of parlour feeding. Liveweight change benefited from additional compound feed supplied by either method.
Alkylglycerols in bovine colostrum and milk in relation to precursor levels
Authors: Ahrné Lennart , Björck Lennart , Claesson Olof 
Published: June 2009

SummaryThe concentrations of dihydroxyacetone phosphate (DHAP), glycerol- 3-phosphate (GP), glucose and alkylglycerols were measured in bovine colostrum and milk. Concentrations of GP were higher in colostrum than in milk, and corresponded to intracellular concentrations at the onset of lactation. This suggests that GP equilibrates over the apical membrane at onset of lactation, which is believed to occur also in full lactation. The ratio of DHAP to GP showed a peak in colostrum that was more than twice that in milk, indicating that concentration changes in colostrum/milk were not caused by dilution. DHAP was positively correlated to metabolical compounds such as glucose and alkylglycerols. As DHAP is a required precursor for alkylglycerol synthesis, the positive correlation suggests that DHAP may be limiting for alkylglycerol synthesis and thus could explain the elevated levels of alkylglycerols found in colostrum.
Effects of thermization and cold storage on some properties of rennet-induced milk gels
Authors: Johnston Donald E. , Murphy Robert J. , Whittaker Norah R. 
Published: June 2009

SummaryThe effects of thermization (a sub-pasteurization heat treatment), followed by cold storage at 7 °C for up to 3 d on the post-gelation behaviour of rennet-induced gels from alternate-day collected milks, pasteurized before testing, were investigated. Observations of the time course of gel rigidity modulus development and of the syneresis of cut curds were fitted to a general exponential relationship to aid interpretation. Milk performance was assessed by measurements of rennet coagulation time at pH 6·5, various gel rigidity and syneresis parameters and losses of protein and Ca to the whey. A small but significant reduction in protein losses to the whey (mean 0·05%) was the only effect resulting from thermization. Cold storage gave rise to significantly weaker gels than those from unstored controls. The gels from cold-stored milks attained 50% of their maximum rigidity modulus in significantly less time and lost significantly more protein (mean 0·11%) to the whey. Samples cold stored for 1, 2 or 3 d were not significantly different from each other and no other parameters were affected. No significant interactions between thermization and cold storage were found.
Pulsation failure as a consequence of milking with short teatcup liners
Authors: Mein Graeme A. , Brown Murray R. , Williams David M. 
Published: June 2009

SummaryHalf-udder comparisons were made using 72 and 59 cows in 2 experiments of 8 months duration to assess the incidence of pulsation failure, and its effects on teat condition and mastitis, as a consequence of milking with shortened teatcup liners. Diagonally opposite quarters of all cows were milked with control liners of 148 mm effective length or with the same liners shortened to an effective length of 110–130 mm by inserting a rigid sleeve in the lower barrel of the liner. Milking with shortened teatcup liners resulted in a high incidence of pulsation failure (defined for this experiment as failure of the liner to collapse fully beneath the teat in each pulsation cycle throughout milking). More than 50% of hind teats and 90% of front teats in the research herd penetrated deeply enough into the teatcup to prevent cyclic collapse of liners shortened to 130 mm. Such failure occurred with all teats in liners shortened to 125 mm for front teats or 110 mm for hind teats. The combined results for the 2 experiments showed that almost twice as many new mastitis infections occurred in quarters milked with the shortened liners (47 υ. 25, P < 0·01). This effect was confined to front quarters for which there was a 3-fold difference in the number of new infections (32 for the short liners υ. 11 for the controls, P < 0·001). In both lactations, significantly more teats had petechial haemorrhages when milked with the shortened liners and the electrical conductivity of milk from uninfected front quarters was higher. These results might reflect an interaction between pulsation failure and differences in the degree of overmilking that usually occur between front and hind quarters.
Nutrient content of liquid milk
Authors: Scott K. John , Bishop Dinah R. , Zechalko Alicja , Edwards-Webb John D. , Jackson Patricia A. , Scuffam David 
Published: June 2009

SummaryA survey was undertaken to update and extend available information on the vitamin content of pasteurized milk as produced at processing dairies in mainland UK and to investigate regional, seasonal and breed effects. The concentration of total retinol in milk from non-Channel Island (NCI) breeds averaged 61·9 βg/100g in summer and 41·2 βg/100g in winter. Concentrations of β-carotene were 31·5 and 10·5 βg/100g in summer and winter respectively. Concentrations of retinol in milk from Channel Island (CI) breeds were similar, but concentrations of β-carotene were on average 3 times higher. The concentration of vitamin D3in milk from NCI breeds was 0·033 βg/100g in summer and 0·026 βg/100g in winter. There was no marked seasonal variation in the mean concentration of total vitamin C (14·5 βg/ml). Values for the concentration of B vitamins (βg/ml) were: folic acid 0·060, vitamin B120·0042, riboflavin 1·78, nicotinic acid 0·71, pantothenic acid 3·60, biotin 0·020, thiamin 0·46 and vitamin B60·61. Seasonal variation in the concentration was most marked for folic acid (c.v. 17·4%) and to a lesser extent for vitamin B12(c.v. 10·3%). The only breed differences in the B vitamin content were for riboflavin and folic acid, the mean values obtained for milk from CI breeds being respectively 20 and 10 % higher than those from NCI breeds.
Evaluation of a fluorimetric assay on the lipases from strains of milk psychrotrophic bacteria
Authors: Stead Donald 
Published: June 2009

SummaryA fluorimetric assay, developed for the assay in milk of the lipase of the raw milk psychrotrophPseudomonas fluorescensAR11 (Stead, 1983), was evaluated in both buffer and in milk using cell-free lipase preparations from 11 strains of lipolytic psychrotrophic bacteria isolated from milk. Lipases of all strains were more active against 4-methylumbelliferyl nonanoate (4-MUN) than against 4-methylumbelliferyl oleate (4-MUO) in the buffer system but most were less active against 4-MUN than against 4-MUO in the milk assay system. In both systems, 4-MUO had a much lower rate of non-enzymic hydrolysis than did 4-MUN. Lipase activities measured by radial diffusion in tributyrin agar and trioctanoin agar reflected activities against 4-MUO and 4-MUN, except that lipase from a strain of coliform was relatively more reactive against the 4-MU esters. When compared with assay in the buffer system the most effectively activated lipase in the milk system was that from AR11; of those from other strains, 6 were 50–69% as effectively activated, 2 were about 17% and 2 were 7–8% activated. This difference in behaviour was related to the direct inhibition of lipases of some of the strains by the mixture of sodium taurocholate (NaTC) and cetyltrimethylammonium bromide (CTAB) needed in the milk assay system to dissociate lipase from milk protein. Increasing the proportion of NaTC to CTAB increased the activities of the more weakly activated lipases but decreased those of others. The assay in milk may therefore underestimate the lipase from certain strains of psychrotrophic bacteria.
Glucose levels in normal and mastitic milk
Authors: Marschke Ronald J. , Kitchen Barry J. 
Published: June 2009

SummaryGlucose levels in 188 quarter fore milks from different cows were determined by an enzymic procedure. Mean glucose content was 0·22 mM (standard error ±0·009) and results ranged from 0·02–0·57 mM. Abnormal quarters had lower glucose levels (P < 0·01) than normal quarters but variability within each classification was large. Glucose content was negatively correlated with both somatic cell count (r = –0·49) and N-acetyl-²-D-glucosaminidase level (r = –0·61). Milk glucose was considered to be of limited value as a diagnostic test for mastitis.
Chemical composition and coagulating properties of renneted milks from cows during early lactation
Authors: Grandison Alistair S. , Ford Graeme D. , Millard David , Owen A. Jane 
Published: June 2009

SummaryThe detailed composition, pH, and the properties of rennet clotting, coagulum development and syneresis at pH 6·4 were estimated in milks from 4 Friesian cows during the first 9 weeks of lactation. The concentrations of casein, fat, citrate, Ca, Mg, Pi and Na decreased significantly during early lactation whilst the pH and concentration of lactose increased. Levels of whey protein and K and the casein:fat ratio were unaltered. Considerable variation occurred in the relative proportions of α-, β- and κ-casein. These changes in composition were associated with decreasing coagulum strength and an increased rate of whey drainage although rennet clotting time (RCT) did not follow a significant trend. RCT was positively related to levels of Na and whey protein but negatively correlated with Pi, K and lactose. There were significant positive correlations between coagulum strength and casein, fat, non-protein nitrogen, Pi, Ca, Mg and citrate. The correlation with α-casein was stronger than that with β- or κ-casein. Syneresis time was positively related to fat, Ca and coagulum strength, but negatively related to the concentration of lactose.
Coagulation of homogenized milk particles by rennet
Authors: Robson Elizabeth W. , Dalgleish Douglas G. 
Published: June 2009

SummaryThe action of rennet on homogenized milk was studied using turbidimetric and light scattering techniques, and compared with results obtained previously for skim milk. The time required for the onset of coagulation was shorter for homogenized milk than for skim milk. The rate of coagulation of fully renneted particles increased with increasing temperature, and with increasing Ca2+ concentration, but was only slightly influenced by changes in ionic strength. The von Smoluchowski rate constant for the coagulation reaction was two orders of magnitude smaller for homogenized milk than for skim milk. Results suggest that coagulation of homogenized milk is controlled in general by the same factors as skim milk, and that the reaction may be inhibited owing to a reduction in the amount of casein available for mutual interaction, rather than to disruption of the micelles on homogenization.
Importance of the calving interval to milk yield in the following lactation of British Friesian cows
Authors: Wood Peter D. P. 
Published: June 2009

SUMMARYThe records of 453260 British Friesian cows, accumulated by the Milk Marketing Board of England and Wales in 1981/82, were used to estimate the effect of the calving interval on milk production in the subsequent lactation. There was a clear relationship between the length of the dry period and the calving interval in which it occurred, such that the dry period was extended by 2·5 d for every 10 d extension of the calving interval. The relationship between the interval and milk production in the following lactation appeared more likely to be due to variation in the dry period than to variation in the calving interval itself. A dry period between 50 and 60 d was associated with maximum production of milk, fat and protein. Among cows with dry periods shorter than 55 d, fat and protein production increased by 8 and 3·5 kg/d respectively. For cows with dry periods longer than 55 d, production of fat and protein was reduced by 0·2 and 0·12 kg/d respectively. The modal calving interval was 355 d including a dry period of 51 d. The interval tended to increase with the age of the cow, at the rate of 3 d/month of age within parity. The best estimate of future calving intervals was the mean of all previous intervals of the cow.
Chemical composition, rennet coagulation properties and flavour of milks from cows grazing ryegrass or white clover
Authors: Grandison Alistair S. , Manning Donald J. , Thomson David J. , Anderson Malcolm 
Published: June 2009

SUMMARYMilks from two groups of dairy cows grazing either white clover or ryegrass swards were compared to determine whether their acceptability in terms of flavour, composition and rennet coagulation properties was affected by these differences in the cows' diet.The concentrations of Ca and Mg were slightly higher and that of inorganic phosphorus was slightly lower in milks from the animals on the ryegrass pasture compared with those grazing clover, but the levels of Na, K and citrate were the same. The clover milks contained more αs- and β-casein and a greater proportion of small micelles but had similar contents of κ-casein to the ryegrass milks. Following addition of rennet at pH 6·4, the clover milks gave rise to firmer curds but the clotting times and rates of syneresis were not consistently different from the ryegrass milks. The clover milks contained a greater proportion of short-chain (C4–C10) fatty acids, but lower proportions of long-chain (C18+) and unsaturated acids than the ryegrass milk.The different pastures did not give rise to any differences in the flavour of the milk.
Evaluation of a porous silica-based ion-exchange medium for the production of protein fractions from rennet- and acid-whey
Authors: Skudder Paul J. 
Published: June 2009

SUMMARYThe use of a silica-based ion-exchange medium for the recovery of protein from wheys prepared by treatment with rennet or with acid has been investigated. The protein capacity of the medium whilst maintaining an adsorption greater than 75% during the passage of rennet-and acid-whey was 0·079 and 0·053 g/g respectively. Bovine serum albumin (BSA), α-lactalbumin (α-la) and β-lactoglobulin (β-lg) adsorbed from acid-whey were mostly recovered in yields greater than 93% in an undenatured form essentially free of lactose and milk salts by elution using 0·1 M-HC1. With rennet-whey, BSA and part of the α-la were not recovered in the native form, probably because of proteolysis during elution by enzymes originating in the rennet used in the manufacture of the whey. There was, however, no effect on the recovery of native β-lg adsorbed by the medium. An unidentified proteinaceous fraction, thought to be of casein origin, was also adsorbed and recovered from rennet-whey. Fractions of the adsorbed proteins could not be obtained by eluting with a gradient increase in NaCl concentration. Nevertheless, purified β-lg was obtained by passing a large quantity of whey through the medium. This protein had a high affinity for the functional groups of the medium, to the extent that other proteins initially adsorbed were subsequently displaced. Unidentified proteinaceous material in rennet-whey also had a high affinity for the functional groups of the ion exchanger but most of this fraction could be removed by a pretreatment procedure which involved passing the whey through the medium at pH 5·0; unidentified material was selectively adsorbed at this pH. The medium could also be used to produce a fraction containing a mixture of BSA and α-la but it was not possible to separate these proteins.
Cheddar cheesemaking with recombinant calf chymosin synthesized in Escherichia coli
Authors: Green Margaret L. 
Published: June 2009

SUMMARYThe cheesemaking properties of recombinant chymosin from Escherichia coli were compared with those of standard rennet in parallel trials with three single strain starters. For each pair of cheeses the cheesemaking characteristics, recoveries of milk solids in the curds and compositions were similar. The rates and types of proteolysis and texture development during ripening between cheeses made with the two coagulants were not significantly different.
Particle size distribution and calcium content of batch-precipitated acid casein curd: effect of precipitation temperature and pH
Authors: Jablonka Mark S. , Munro Peter A. 
Published: June 2009

SUMMARYThe first stage in acid casein manufacture is the isoelectric precipitation of casein from skim milk. This stage controls the particle size of the casein curd which is important in the later washing, dewatering and drying stages. Casein was precipitated batchwise from 9% total solids skim milk using 0·3 M-H2SO4 at temperatures from 25 to 53 °C and at pH (measured in the whey) from 3·6 to 5·1. A wet sieving method has been developed for measuring the particle size distribution of the casein curd. Ferric ammonium sulphate was added to the curd/whey mixture to toughen the curd particles and to reduce their stickiness. For given precipitation conditions the particle size distribution could generally be modelled by a normal distribution. The mean particle size generally increased with increasing temperature and pH. The increase in particle size with pH was pronounced at 53 °C, while at 25 and 35 °C particle size varied little with pH. The calcium contents of washed casein curd samples were low at all precipitation pH at a precipitation temperature of 35 °C, but increased markedly above pH 4·4 at precipitation temperatures of 45 and 53 °C.
Nutrient content of milk and milk products: water soluble vitamins in baby milk formulae
Authors: Scott K. John , Bishop Dinah R. 
Published: June 2009

SUMMARYA study of the content of water soluble vitamins in the 12 baby milk formulae available in the UK in April 1983 showed that levels of vitamins in the individual brands were generally in excess of those declared by the manufacturer. For cows' milk based formulae the mean excess of vitamins over the declared level was 94%. Vitamin levels in prepared formulae averaged three times the minimum recommended level. The average level of B vitamins in prepared cows' milk based formulae was six times higher than in mature human milk. For the two soya based products, the levels of vitamins were generally in excess of the declared level and levels of vitamin B12, biotin and, in one sample, vitamin B6 were considerably in excess of those found in mature human milk.
Fractionation of bovine caseins by reverse phase high performance liquid chromatography: identification of a genetic variant
Authors: Carles Christophe 
Published: June 2009

SUMMARYSamples of reduced whole casein from genetically typed individual cows were quantitatively separated into their main components, αsl-, αs2-, β- and κ-caseins by reverse phase high performance liquid chromatography (RP-HPLC) using a mobile phase of phosphate-buffered aqueous propan-2-ol containing sodium dodecyl sulphate and an octadecylsilyl stationary phase. One casein sample was found to give two peaks of β-casein of approximately equal areas. RP-HPLC of tryptic digests of the two separated peak fractions gave identical patterns with the exception of one peptide peak with different retention times. Amino acid analyses performed on both fractions showed that they corresponded to peptide 114–169 of β-casein A1. The atypical β-casein differed from the typical one by a Pro→Leu substitution in region 114–169.