Dairy Nutrition

EARLY LIFE NUTRITION OF DAIRY CALVES AND ITS IMPLICATIONS ON FUTURE MILK PRODUCTION

Fernando Soberon, Ph. D.
Cornell University 2012

    The pre-weaning management of dairy calves over the last 30 years has focused on mortality, early weaning and rumen development.  Recent data has demonstrated the potential to influence metabolic programming and consequently alter future performance of dairy cattle through nutrition and management during the first few months of life. Two main management practices have been identified as having the greatest impact in future performance: colostrum management and energy intake pre-weaning. Therefore, the first objective was to investigate the relationship between nutrient intake from milk replacer and pre and post-weaning growth rate with lactation performance. The evaluation of over 1,800 first lactations resulted in a strong relationship between average daily gain (ADG) pre-weaning and milk production so that for every additional kg of ADG pre-weaning first lactation milk production is increased by 850 kg. The relationship is equally strong when assessed by energy intake above maintenance from milk replacer during the pre-weaning period. The second objective of this work was to evaluate the effects of pre-weaning nutrition on mammary gland development. The mammary gland, especially the parenchymal mass were shown to be responsive to nutrient intake such that the parenchymal mass of calves that consumed more nutrients grew 5.6 times faster than that of control calves. This was significant because it demonstrated that allometric growth can be initiated from birth and that the mammary gland is very nutrient responsive, something not readily recognized in dairy cattle. The interaction of colostrum status and pre-weaning nutrient intake was also evaluated and the data suggests that the effects of colostrum management can be amplified or muted depending on nutritional status pre-weaning. Colostrum contains an array of different growth factors that can account for some of the long-term impacts on growth and efficiency; a preliminary study evaluating hormone levels post-colostrum feeding in newborn calves suggest that hormones present in colostrum may be directly absorbed by the calf and could impact metabolic programming through the “Lactocrine hypothesis”.  Protein synthesis and accretion is proposed as the primary signal that enhances future performance of pre-weaned cattle; however, milk protein sources are expensive and feeding high levels of such proteins may not always be cost effective. Therefore, alternative protein sources were evaluated as a way to reduce the cost of milk replacers. In this study, milk replacers containing whey based protein were the most effective milk replacers, with or without a modified amino acid profile.

... on Chemical, Biochemical and Nlicrobiological Characteristics of a Traditional Dairy Product in Mediterrean Region: Kes Seval Sevgi Kirdar 1\/Lilk and Dairy Technology Programme, Department of Food Processing, Vocational Higher Education School, Mehmet Akif Ersoy ...

The study was conducted to determine feed intake, digestibility, and body weight (BW) change ofWashera sheep fed on desho grass and natural pasture hay as a basal diet and supplemented with concentrate mixtures. Twenty-five intact male sheeps with body weight of 19.4± 1.89 kg (mean ± SD) were used in randomized complete block design. The dietary treatments were 100 % natural pasture hay (NPH) (T1), 75 % NPH+ 25 % desho grass hay (DGH) (T2), 50 % NPH+ 50 % DGH (T3), 25 % NPH+ 75 % DGH (T4), and 100 % DGH (T5). Equal amount of concentrate mixture (CM) (300 g DM/ day/h) was supplemented in all of the five treatments. The result of laboratory chemical analysis revealed that the CP content of the basal diets increased with increased proportion of desho grass hay inclusion in the treatments at the expense of natural pasture hay. TotalDM, OM, CP, NDF, and ADF intake and digestibility was significant (P< 0.05) and in the increasing order of T1<T2 <T3 <T4 <T5. The average dail...

La epigenética estudia los procesos de expresión géni- ca que no requieren de la modificación de la secuencia de  AdN, es decir, se ocupa de las diferentes trayectorias que un genotipo puede tomar a lo largo del desarrollo del organismo. Estos mecanismos están implicados en procesos biológicos básicos como la diferenciación celular o la selección sexual, en el desarrollo de enfermedades complejas como el síndrome de Rett y en trastornos psiquiátricos como la esquizofrenia y la depresión, entre otros. Los estudios epigenéticos están proporcionando evidencias de que los eventos ambientales y los factores psicosociales pueden modificar el epigenoma.

Yoghurt is one of the popularly consumed food in Nigeria. Its consumption has been on the increase during the last decade largely by residents of urban cities. This increase has led to the production of numerous yoghurt brands. This study was designed to ascertain the microbiological safety and contamination of two popularly hawked sachet yoghurts (Super yogo and Daily Yoghurt) and locally produced yoghurt (Nono) in Lagos, Nigeria. Six (6) samples each of the yoghurt brands were purchased and analyzed using the pour plate technique and the microbial count were expressed as colony forming units (cfu/ml). The mean total viable count (TVC), coliform count and fungal count for the Nono sample were 2.80 × 10 4 cfu/ml, 2.10 × 10 4 cfu/ml and 4.00 × 10 3 cfu/ml respectively. The mean total viable count and fungal count was 0.65 × 10 2 cfu/ml, 0.12 × 10 2 cfu/ml for Super yogo and 1.4 × 10 2 cfu/ml, 0.18 × 10 2 cfu/ml for Daily yoghurt respectively. The Super yogo and Daily yoghurt had no coliform growth. The lactic acid bacteria count for the Nono, Super yogo and Daily yoghurt samples were 1.60 × 10 5 cfu/ml, 2.80 × 10 2 cfu/ml and 3.10 × 10 2 cfu/ml respectively showing that they had a considerable amount of lactic acid bacteria. The presence of some pathogenic microorganisms especially from the Nono sample is worrisome. It is imperative for the establishment and enforcement of standardised method of yoghurt production, handling and storage, particularly for commercially hawked yoghurts. In addition, the use of inferior milk for yoghurt production should be discouraged.

Reproduction is the luxury function of mammalian bodiesand has got the last priority in nutrients partitioning in dairy animals, after lactation and health.Appropriate intake of nutrients, associated with desirable concentrations of blood metabolites, especially glucose, is needed for a normal reproductive cyclicity. The interaction between reproduction and nutrition becomes critical during the postpartum periods in high yielding dairy animals when most of the nutrients are utilized for lactogenesis and little are left for supporting reproductive activities.The primary objective of rearing dairy animals has been the production of milk. Selective breeding has been in practice and lactation has been considered as the most important economic trait. The two traits of lactation and reproductive efficiency have been found to be associated with each other; hence the selection for milk yield also led to enhanced fertility. However, beyond certain levels of milk production the drain of nutrients from the circulating blood results in cessation of reproductive process. The declining fertility with the enhanced lactation yield during the last several decades has been found both under total mixed ration in the USA as well as pastoral feeding in the New Zealand. The postpartum initiation of lactation coincides with a decreased feed intake and the animals enter into a state of negative energy balance (NEBAL). The energy deficiency is met out by the process of lipolysis, leading to loss of body condition score (BCS). Pulsatile release of LH and response of the follicle to LH surge are hindered. Such a condition leads to a delayed ovulation and lowered conception rates. Plasma levels of insulin-like growth factor-I are directly related to energy status and is critical to ovarian follicular development. During the early NEBAL period, the ability of follicles to produce sufficient estradiol for ovulation seems to depend on the availability of insulin and IGF-I in serum and the changing energy balance profile. Leptin has been discovered as a product of white adipose tissues, reflecting the energy status of the body. Leptin concentrations are lower during a declining BCS and vice versa; being favorable during the rising concentrations. Hence leptin has been called as the permissive factor for the reproductive process. The animals get out of NEBAL when the nutrients intake exceeds utilization and the BCS starts raising. It leads to resumption of ovarian cyclicity and conception. Poor nutrition and weight loss in cattle causes a decrease in blood progesterone concentrations. One possibility is that greater milk production in dairy cattle is negatively affecting blood progesterone concentrations and causinginfertilityindairycows. Lower plasma concentrations of progesterone have been reported in cows with higher milk yield. There are several potential mechanisms for decreased progesterone in highproducing cows. Progesterone concentrations in blood are determined by rates of secretion, metabolism and clearance through liver. In dairy buffaloes, crude protein intake (CPI) was positively correlated with the postpartum estrusand ovulationintervals (POI). CPI excess torequirements was lower in animals which expressed oestrus than those which remained anoestrus. Prepartummetabolizable energy (ME) intake was higher in animals observed in oestrous than those remaining anoestrous. The animals resuming to oestrus had a narrow and almost constant CP/ME ratio, while the anoestrus animals had a widely fluctuating ratio, ranging from 10.7 to 13.1 g/MJ. CP/ME was related positively with POI. Increasing energy intake increased BCS (r=0.16) and duration of expulsion of placenta(r=0.19) and discharge of lochia (r=0.24) but decreasedpostpartum ovulation interval (r=-0.27, p<0.01).Reproductive process is regulated by the hypothalamus-pituitary gonadal axis and it functions only if the hypothalamus pituitary adrenal (or stress) axis is silent. Dairy cattle face the challenge of stress associated with higher metabolic rates, lactation, higher ambient temperatures and malnutrition. Oxidative stress results due to imbalance between the production of reactive oxygen species in higher quantities than their clearance through the antioxidant system. It causes damage to the cellular function, decreasing the production of hormones and gene products boosting the reproductive process. Antioxidants nutritional supplementation helps the dairy animals in maintaining reproductive activities.

Mozzarella cheese was produced from cow’s milk after increasing its calcium content to 0.175 or 0.200% by adding CaCl2. Also, the cheese was made from cow's milk (4 or 2% fat) mixed with 0.5 and 1% whey protein. The resultant cheese was examined for chemical, rheological and organoleptic properties when fresh and during storage period at 5°C for 28 days.
        Results showed that addition of CaCl2 to cow’s milk decreased RCT while increased curd tension and curd syneresis. As a result of adding whey protein to cow’s milk, rennet coagulation time (RCT) and curd tension decreased and curd syneresis increased.
        Whey of Mozzarella cheese made from cow's milk fortified with CaCl2  had higher TS and calcium contents than that of cheese made from cow's milk alone, whereas the values of acidity, pH, fat, TN and ash were similar in both types of cheese whey. Adding whey protein to cheese milk increased acidity, TS, TN, ash and calcium contents of cheese whey.
        Adding CaCl2 to cow's milk increased the Mozzarella cheese yield,  TS, fat, Fat/DM, ash, salt, salt in moisture, calcium, TVFA and oiling-off values while decreased acidity, WSN, WSN/TN, NPN, NPN/TN, meltability values and the organoleptic evolution scores of resultant cheese. TN values were similar in both cheeses without and with adding CaCl2 to cow's milk.
        Addition of 0.5 or 1% whey protein to cheese milk increased the yield, acidity, TS, fat, Fat/DM, ash, salt, salt in moisture, calcium, TVFA and TN, TN/DM WSN, WSN/TN, NPN, NPN/TN, the meltability, oiling-off values and the organoleptic evolution scores of Mozzarella cheese.
        The microstructure of cheeses made from cow's milk contained 0.200% calcium showed a dense protein matrix compared with that made from cow's milk contained 0.145%. Similar microstructure was observed in scanning electron micrographs for control and cheeses with 0.5 or 1% whey protein.
        Data of pizza baking test reveled that control and 0.175% calcium milk cheese were similar in appearance whereas the 0.200% calcium milk cheese had lower suitable appearance. Adding 0.5 or 1% whey protein to cow's milk  improved the meltability, flow, shred fusion, and reduced browning and blistering of  Mozzarella cheese.

The coagulant retained in cheese curd is a major contributor to proteolysis during ripening. The objective of this study was to quantify the effects of several milk-related factors and parameters during cheese manufacture on the retention of coagulant in cheese curd. The amount of coagulant retained in curd was determined by its activity on a synthetic heptapeptide (Pro-Thr-Glu-Phe-[NO2-Phe]-Arg-Leu) using reversed-phase HPLC. The retention of chymosin in cheese curd increased significantly when the pH of milk was reduced at rennet addition below pH 6.1, the pH at whey drainage below pH 5.7, or the average casein micelle size in milk and when the ionic strength of milk was increased. The casein content of milk and the quantity of chymosin added to milk had no significant effect on the retention of chymosin in curd; the quantity of coagulant bound per gram of casein remained unchanged

The effect of cold storage (4 - 5°C) with blending different milkings to cold stored milk on some
chemical composition, rheological properties and microbiological quality of buffalo’s and cow’s milk
were studied. The results indicated that there are no significant effects on TS, fat and total protein
contents of cold stored of buffalo's and cow's milk whereas, the acidity values slightly increased. Cold
storage increased the rennet coagulation time (RCT), curd tension and curd syneresis values (p <
0.001). In addition, keeping of buffalo's and cow's milk at 4 - 5°C increased total viable bacterial counts
(TVBC) with an concomitant increasing in lactic acid bacteria, psychrophilic bacteria, proteolytic and
lipolytic bacteria, colifom bacteria, sporeformers, as well as moulds and yeast counts. To add milk from
evening and morning milkings to cold stored buffalo's and cow's milk decreases the acidity and curd
syneresis values besides promote an increase in pH, TS, fat, total protein, RCT and the curd tension
values (p < 0.001). Moreover, mixing evening and morning milk with cold stored milk lowered the
microbial groups mentioned above. So, cold storage and blending milkings can be used as a strategy to
maintain the milk quality for a period until it be consumed without substantial loses in the milk
properties.

Dairy products have been very important components in the Turkish diet for centuries especially cheese which is a principle food and a tradition for breakfast. Traditional dairy products are becoming more popular in Turkey due to the turning back to the " natural alimentation ". They are differing between regions in Turkey according to the geographical location, cultural differences and traditional customs and values. Many factors are influencing the consumption of traditional dairy products such as; migration of the people from rural to urban areas, nostalgia, renewal of the nutrition habits, agro-turism, interest on products of free from additives. Most of the traditional products is produced only in the rural areas and some of them are about to be forgotten. Lack of the interdisciplinary collaboration between farmer, producer and the consumer triangle, hygienic and sanitary conditions in the production and storage conditions constitute the main problems. In the Hatay province of Turkey is mainly processed into some traditional dairy products such as; Salted yoghurt, Carra cheese, Surk cheese, Künefe cheese, Sünme cheese, Hatay Dil cheese, Ezme cheese. The aims of this review were to introduce traditional dairy products produced in the Hatay province of Turkey and to characterize the processing stages and to describe their compositional characteristics.

Buffalo’s bio-yoghurt was manufactured with or without fortification with zinc, iron and/or ascorbic acid. There was non-significant differences between treatments of buffalo’s bio-yoghurt in pH, titratable acidity, total solids, fat, protein, acetaldehyde, total volatile fatty acids contents, the viable numbers of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus acidophilus. While, significant differences between treatments were noticed in water-soluble nitrogen/total nitrogen, ascorbic acid contents, the viable number of Bifidobacterium lactis and total organoleptic score. During storage at 4oC for 10 days, non-significant differences were noticed in total solids, protein, acetaldehyde contents and the viable number of Lactobacillus acidophilus in all samples. Also, the pH value; fat and ascorbic acid contents; the viable numbers of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium lactis and total organoleptic score significantly decreased during storage period. While, significant increased in titratable acidity, water soluble nitrogen/total nitrogen and total volatile fatty acids contents were noticed. Lactic acid bacteria consumed ascorbic acid during fermentation (5.5 hours) with an average retention 4-8 % in fresh bio-yoghurt. The numbers of yoghurt and bio starter bacteria were > 107 cfu g-1 in fresh and stored bio-yoghurt. Fortification of the bio-yoghurt with zinc had the highest organoleptic score followed by control and iron-treatments, ascorbic acid treatment then zinc + iron + ascorbic acid treatment in order. The results indicated the possibility of fortification of bio-yoghurt with zinc and iron without any inhibition on the counts of bio starter bacteria and any defects on the organeloptic properties of the resultant product.
It is suggested that the ingestion of 125 g of zinc or iron-enriched bio-yoghurt would provide 17 to 83 % or 14 to 25 %, respectively of recommended dietary allowances of both essential trace elements for infants, children and other population groups in Egypt in addition to health benefits of probiotic bacteria.

This study aimed to investigate the quality attributes of probiotic-fermented low-fat yoghurt enriched with barley β-glucan (BβG) during cold storage (5 °C) for 21 days. Low-fat yoghurt formulation was based on substitution of fat in the skim milk (SM) with BβG (0.75 %, w/v). Four formulations of yoghurt were prepared. The control formulation (without the addition of BβG) was produced from full cream bovine milk and fermented by yoghurt starter (YS). The first treatment (YS) was produced from SM without BβG and fermented by YS. The second treatment was produced from SM with the addition of BβG and fermented by YS (YSBβG). The third treatment was produced from SM without BβG and fermented by Bifidobacterium lactis Bb-12, and Lactobacillus acidophilus LA-5 (PY). The fourth treatment was produced from SM with the addition of 0.75% BβG and fermented by Bifidobacterium lactis, and L. acidophilus (PYBβG). All samples were evaluated for their chemical composition, microbiologi-cal properties, the viability of probiotic microorganisms, sensory quality attributes during the storage period. The results indicated that addition of BβG improved the survival of probiotic bacteria and YS culture during storage period wherein the BβG-enriched yoghurt had high viable count. There were no significant differences (p≤0.05) between the treatments in the microbiological quality and chemical composition. On the other hand, the addition of BβG improved the formation of flavor compounds in yoghurt. The substitution of fat with BβG significantly (p≤0.05) enhanced sensory attributes of yoghurt, wherein BβG-enriched samples recorded high score and acceptability. The lactic bacteria count was 9×10 7 CFU mL –1 , and probiotic culture count was higher than 1×10 6 CFU mL –1 , which guarantees their effect and ability to survive in the digestive tract and spread in the intestine. It could be concluded that substitution of fat with BβG is a sufficient delivery truck of probiotic culture and BβG could be used safely in functional dairy products.

Kareish cheese was made from pasteurized skim cow milk (0.4% fat). The curd was divided into three equal parts, the first was filled traditionally in mats (treatment A1) whereas the second in wooden frames (treatment B1) and the third in cloth bags (treatment C1). The whey was separately collected through the 24 hours. The resultant cheese of the three treatments were divided into two equal portions, the first one was packed in plastic jars without whey (treatments A1, B1, C1) while the other pickled with its whey (treatments A2, B2, C2). All treatments were kept in refrigerator (6±1°C) for 28days and analyzed for some chemical, microbial and organoleptic properties.
        Cheese yield was higher in treatment C1 than that of treatments A1 and B1. Acidity, TS, fat, Fat/DM, salt, ash, TN and TN/DM values decreased in treatment A1 as compared with treatments B1 and C1. Soluble nitrogen, SN/TN and NPN/TN values of treatment B1 were higher than those of treatments A1 and C1. Bacterial counts, proteylitc bacteria and moulds and yeast were higher in treatment A1. Cheese of treatments A1 and B1 obtained the highest scoring points for its sensory properties when fresh and after 7 days of storage period.
        Acidity, TS, fat, Fat/DM, TN, NPN, total bacterial counts, proteolytic bacteria, moulds and yeast and organoleptic properties scores were lower in Kareish cheese stored in whey as compared with cheese stored without whey. Cheese storage in whey increased salt, ash and SN/TN. Whey acidity of treatment B1 were higher than that of treatment A1 and C1. Total solids and TN contents of whey increased in treatment C1. No clear differences in salt content were observed between different whey treatments. It is concluded that Kareish cheese with good quality can be made from skim cow milk using cloth bags for filtration.

Abstract The study was conducted to determine feed intake,
digestibility, and body weight (BW) change ofWashera sheep
fed on desho grass and natural pasture hay as a basal diet and
supplemented with concentrate mixtures. Twenty-five intact
male sheeps with body weight of 19.4± 1.89 kg (mean ± SD)
were used in randomized complete block design. The dietary
treatments were 100 % natural pasture hay (NPH) (T1), 75 %
NPH+ 25 % desho grass hay (DGH) (T2), 50 % NPH+ 50 %
DGH (T3), 25 % NPH+ 75 % DGH (T4), and 100 % DGH
(T5). Equal amount of concentrate mixture (CM) (300 g DM/
day/h) was supplemented in all of the five treatments. The
result of laboratory chemical analysis revealed that the CP
content of the basal diets increased with increased proportion
of desho grass hay inclusion in the treatments at the expense of
natural pasture hay. TotalDM, OM, CP, NDF, and ADF intake
and digestibility was significant (P< 0.05) and in the increasing
order of T1<T2 <T3 <T4 <T5. The average daily body
weight gain (ADG) of experimental sheep was significantly
(P< 0.05) higher as proportion of desho grass increased from
0 to 100 % in the basal diet. The result indicated that desho
grass can be used as a basal diet for local sheep with better
performance than natural pasture hay-based diets.

Introducing forage in dairy calf diets during the pre-weaning period stimulates development of rumen capacity, function, and gut wall integrity. It was hypothesized that calves fed alfalfa hay (AH) at greater levels (up to 25% of DM) would result in an increase in starter diet intake and growth performance. The objective of this study was to determine the effects of increasing levels of supplemental AH on growth performance, rumen fermentation, blood metabolites, and feeding behavior in intact male dairy calves. For this purpose, forty-five Holstein male calves (3 d of age; 41 ± 2.5 kg of BW) were randomly assigned to one of the following three starter diets differing in their forage level: 1) diet without AH (control), 2) diet with 12.5 % AH on DM basis (12.5%AH), and 3) diet with 25% AH on DM basis (25%AH). Supplementation of AH in the starter diets linearly increased total DMI and ADG during the post-weaning (P < 0.01) and overall (P = 0.02) periods. Alfalfa hay supplementation linearly increased (P < 0.01) ruminal pH on d 35 and 70 of the study. The concentrations of total VFA (P = 0.85), acetate (P = 0.74), propionate (P = 0.93), and butyrate (P = 0.91) were not affected by treatments. Furthermore, forage supplementation tended (linearly; P = 0.08) to increase the acetate to propionate ratio compared with the control calves. Blood beta-hydroxybutyrate concentrations in the control calves were less (P = 0.03) than in the AH fed calves on d 70 of the study. Among all the measured variables of skeletal growth, supplementation of AH in the starter diets linearly increased heart girth (P = 0.05) and abdominal girth (P < 0.01) on d 70 of the study. These results indicate that the feed intake, feeding behavior, rumen fermentation parameters, and blood BHBA concentration may be affected with rations differing in AH level so that providing calves with 25% AH can improve calf performance.

Incorporation of 10, 15 and 20% unsalted sour buttermilk into buffaloe’s or cow’s milk or into mixture of buffaloe’s and cow’s milk (50% : 50%) was chemically and rheologically studied.
Acidity of buffaloe’s or cow’s milk or milk mixture increased proportionally as buttermilk was increased, while pH, TS, fat and TN of milk decreased.
Replacement of buffaloe’s or cow’s milk or the milk mixture by 10, 15 or 20% buttermilk decreased rennet coagulation time (RCT) and curd tension and increased curd syneresis. Buttermilk alone was not coagulated by liquid calf rennet.
The above results showed the possibility of making Ras cheese by adding 15% unsalted buttermilk to the mixture of buffaloe’s + cow’s milk (50% : 50%).
Adding 15% buttermilk to the mixture milk decreased yield, pH, fat, fat / DM, TN, and TN/DM of Ras cheese during ripening, while acidity, moisture, salt, salt / DM, soluble nitrogen (SN), SN/TN, non-protein nitrogen (NPN), NPN /TN, soluble tyrosine (S.Tyr.), soluble tryptophane (S.Try) and TVFA of Ras cheese increased. Incorporation of 15% buttermilk into a mixture of buffaloe’s + cow’s milk decreased saturated fatty acids (SFA) and increased unsaturated fatty acids (USFA) in Ras cheese.
Using microbial rennet (Formase) in Ras cheese making decreased yield, moisture, and SFA contents and increased acidity, fat, TN, SN, NPN, S.Tyr, S.Try, TVFA and USFA in resultant cheese as compared with liquid calf rennet cheese.
Fat and protein losses in whey were higher in Ras cheese containing buttermilk as compared with control cheese. Fat and protein recoveries were lower in Ras cheese made using Formase than that made from liquid calf rennet.
Incorporation of 15% unsalted sour buttermilk improved the organoleptic properties of Ras cheese made from buffaloe’s + cow’s milk, but organoleptic properties were slightly lower in Formase cheese than those cheese made with liquid calf rennet.. Also, adding 15% buttermilk to cheese milk increased the economic profit of the resultant Ras cheese.

The objective of this study was to compare the environmental impact of Jersey or Holstein milk production sufficient to yield 500,000 t of cheese (equivalent cheese yield) both with and without recombinant bovine somatotropin use. The deterministic model used 2009 DairyMetrics (Dairy Records Management Systems, Raleigh, NC) population data for milk yield and com- position (Jersey: 20.9 kg/d, 4.8% fat, 3.7% protein; Holstein: 29.1 kg/d, 3.8% fat, 3.1% protein), age at first calving, calving interval, and culling rate. Each population contained lactating and dry cows, bulls, and herd replacements for which rations were formulated according to DairyPro (Agricultural Modeling and Training Systems, Cornell, Ithaca, NY) at breed- appropriate body weights (BW), with mature cows weighing 454 kg (Jersey) or 680 kg (Holstein). Resource inputs included feedstuffs, water, land, fertilizers, and fossil fuels. Waste outputs included manure and green- house gas emissions. Cheese yield (kg) was calculated according to the Van Slyke equation. A yield of 500,000 t of cheese required 4.94 billion kg of Holstein milk compared with 3.99 billion kg of Jersey milk—a direct consequence of differences in milk nutrient density (fat and protein contents) between the 2 populations. The reduced daily milk yield of Jersey cows increased the population size required to supply sufficient milk for the required cheese yield, but the differential in BW between the Jersey and Holstein breeds reduced the body mass of the Jersey population by 125 × 103 t. Consequently, the population energy requirement was reduced by 7,177 × 106 MJ, water use by 252 × 109 L, and cropland use by 97.5 × 103 ha per 500,000 t of cheese yield. Nitrogen and phosphorus excretion were reduced by 17,234 and 1,492 t, respectively, through the use of Jersey milk to yield 500,000 t of Cheddar cheese. The carbon footprint was reduced by 1,662 × 103 t of CO2-equivalents per 500,000 t of cheese in Jersey cows compared with Holsteins. Use of recombinant bovine somatotropin reduced resource use and waste output in supplemented populations, with decreases in carbon footprint equivalent to 10.0% (Jersey) and 7.5% (Hol- stein) compared with non-supplemented populations. The interaction between milk nutrient density and BW demonstrated by the Jersey population overcame the reduced daily milk yield, thus reducing resource use and environmental impact. This reduction was achieved through 2 mechanisms: diluting population maintenance overhead through improved milk nutrient density and reducing maintenance overhead through a reduction in productive and nonproductive body mass within the population.

The melamine scandal in Vietnam's dairy industry in 2008 has influenced consumers' buying decisions and there were many matters related need to know. This research will analyze three influencing factors: advertising, packaging, and milk quality. Individuals in Ho Chi Minh City will be selected to get their ideas as samples. The method of taking the survey was random sampling. A total of 500 people were selected for the survey and their data were analyzed in the Statistical Package for Social Study (SPSS) version 23. The results show the relationship between three factors and the purchasing decisions of consumers are meaningful. Based on the results of the survey, companies should consider the pros and cons of these factors in developing competitive strategies.
Keywords: Melamine scandal, Milk Quality, adverstising, package, VietNam dairy market.

The effect of adding chamomile, thyme, fennel or peppermint to goat feed on some properties of Domiati cheese was studied. Results showed that effect of the feeding rations on the yield, titratable acidity %, pH values, fat/dry matter % and total nitrogen/dry matter % of Domiati cheese was insignificant. Water soluble nitrogen/total nitrogen % and amino acid nitrogen contents were significantly higher in herbs cheese while total volatile fatty acids content was significantly lower than that in control cheese. During ripening period, significant increase were noticed in pH value; titratable acidity %; total solids, fat/dry matter, water soluble nitrogen/dry matter, amino acids nitrogen and total volatile fatty acids contents. Chamomile, thyme, fennel and peppermint significantly decreased mould and yeast of Domiati cheese. Thyme and fennel significantly decreased total viable bacterial count; proteolytic,  lipolytic, coliform and sporeforming bacteria in the cheese. Peppermint significantly decreased total viable bacterial count and lactic acid bacteria while it significantly increased proteolytic bacteria in the cheese. Oragnoleptic properties of Domiati cheese made from goat’s milk highly improved as a result of feeding rations. Peppermint cheese gained the highest scores for oragnoleptic evaluation as compared with other treatments.
Thus, the obtained results indicated that the addition of herbs to goat feed can improve different properties of goat cheese and overcome the goaty flavour of goat’s milk which is considered undesirable by most Egyptian consumers.

Kareish cheese was made from buffalo, cow, sheep or goat skim milk using yoghurt starter (1.5%) or yoghurt starter (0.75%) and glucono-delta-lactone (GDL) (0.5%). The sterilized cloth bags were used for filtration of curd for 24 hours at room temperature. Kareish cheese were removed from the bags and filled in plastic cans and covered with polyethylene film for 28 days at 6 ±1°C.
        Results showed that buffalo skim milk gave the lowest coagulation time values followed by cow, sheep and goat skim milk while the highest curd tension values were for buffalo skim milk followed by sheep, cow and goat skim milk. Curd syneresis values were lower in buffalo and sheep skim milk than that of cow and goat skim milk. On the other hand, adding GDL to different kinds of skim milk decreased coagulation time and curd tension values and increased curd syneresis.
        Kareish cheese made from sheep skim milk had the highest yield while goat milk Kareish cheese gave the lowest yield. Values of TS, acidity, fat and fat/DM were higher in buffalo milk cheese as compared with other kinds of cheese. Type of milk had no marked effect on lactose, content but slight increase in TN, TN/DM, SN, total carbonyl and TVFA contents was observed in Kareish cheese made from sheep skim milk. The best organoleptic evaluation were recorded for the cheese made from buffalo skim milk followed by sheep, cow and goat skim milk Adding GDL to cheese milk decreased yield, acidity, SN, SN/TN, total carbonyl and TVFA. In contrary, lactose concentrations were higher in cheese made using GDL. Adding GDL had no significant effect on fat, fat/DM, and organoleptic properties.
        Analysis of variance of the effect of milk types and adding GDL on physical properties, yield, chemical composition and ripening indices was highly significant (P>0.001).

... on Chemical, Biochemical and Nlicrobiological Characteristics of a Traditional Dairy Product in Mediterrean Region: Kes Seval Sevgi Kirdar 1\/Lilk and Dairy Technology Programme, Department of Food Processing, Vocational Higher Education School, Mehmet Akif Ersoy ...

A study was taken up to examine the economic impact of improved production practices on economics of smallholder dairying in Heggere village of Chitradurga district. By spending about Rs.5,000 on the interventions like use of mineral mixture, chaffed fodder, balanced feeding and proper health care, a farmer was able to get a net bene t of over Rs.17,000 per year. The detailed economic analysis of dairying has shown that the gross cost of maintaining a crossbred cow was over Rs.3900 per month, and the farmer was able to get a net return of Rs.1,745 per month. Better pro tability of dairy-ing coupled with assured marketing improved the livelihood security of the farmers.

The present investigation studied the making of Domiati cheese from raw or pasteurized cow’s milk
stored at 4 - 5°C for 24 or 48 h as well as the effect of mixing equal amounts of evening and morning
milk with cold stored cow's milk on some properties of Domiati cheese. Domiati cheese made from
cooled stored cow's milk, either raw or pasteurized, had lower yields, TS, fat, TN and higher acidity, salt,
salt in moisture, WSN, WSN/TN, NPN, NPN/TN and TVFA contents relative to the control. Adding of
evening and morning milks to raw or pasteurized refrigerated stored milk decreased the yield, acidity,
WSN, WSN/TN, NPN, NPN/TN and TVFA and raised TS, fat, salt, salt in moisture, TN and TN/DM values
of cheese. Mixing of raw or pasteurized evening and morning milk with cold stored milk had no clear
effect on free amino acids (FAA) contents of cheese. Cooling of cow's milk for 24 or 48 h decreased
concentrations of the majority of FAA of Domiati cheese stored for 90 days. Adding evening and
morning milks to cold stored milk or preservation of both raw and pasteurized cow's milk for 24 or 48 h
at 4 - 5°C raised the numbers of various microbial groups.