盖勃氏法测定牛奶脂肪添加硫酸和异戊醇的作用

盖勃氏法测定牛奶脂肪添加硫酸和异戊醇的作用黑龙江省完达山食品厂（密山市１５８３０７）吴占清，刘启彬我厂共有３８个收奶站，日收鲜奶８０吨，平均每天测定牛奶脂肪４００余次。在牛奶脂肪测定过程中曾经有加硫酸、异戊醇多少而影响脂肪高低的说法。其主要原因有二：...

改良脂肪强化奶方在早产儿生长发育中的意义

本文将改良脂肪强化奶方用于18例早产儿(奶方组),并以23例单纯牛奶喂养者作为对照(对照组)。结果,生后8周内,奶方组平均体重增长率为每天31.8g±13.4g,是对照组(16.3g±8.0g)的2倍,奶方组的身长也显著高于对照组。尿氮基酸高压电泳检查奶方组无1例异常。也未发现因奶方中不饱和脂肪酸增高而引起的贫血。

调香液体奶不是天然绿色奶

牛奶的香味从何而来?当然是从乳脂而来,我国牛奶脂肪标准为3.1%,假如在液体奶标签上标示脂肪为3.6%,当然比含脂肪3.1%的产品香味要浓些。可是。

Effects of Herbal Feed Additive on Milk Production of Dairy Cows

[Objective] The aim of this study was to investigate the efficacy of the herbal feed additive Zengrujianniusan on the milk production of dairy cows. [Method] Thirty-two black-white lactating cows were randomly divided into four groups, and were fed with forage supplemented with 0 （control group）, 0.2%, 0.4% and 0.6% Zengrujianniusan for 60 d. During this period, the contents of fat, protein and non-fat solid in milk were measured every 20 d. [Result] The milk production of the cows whose forage was added with 0.2 %, 0.4 % and 0.6% Zengrujianniusan was 4.02%, 12.50%, 14.00% higher than that of the control （P〉0.05）. The herbal feed additive had no significant influence on the contents of fat, milk and non-fat solid in milk, but significantly reduced the number of somatic cells. [Conclusion] The study will provide reference for developing feed additives which is safe and non-toxic to cows and their milk.

Comparison Between MIR and NIR Spectroscopic Techniques for the Determination of Fat and Protein Contents in Milk

To compare mid-infrared(MIR)and near-infrared(NIR)spectroscopies for the determination of the fat and protein contents in milk,the same sample sets with varying concentrations of fat and protein were measured in the MIR range of 3 200-700 cm-1 and NIR range of 9 000-4 000 cm-1.The spectral features in the two regions were analyzed.The MIR spectra of milk were characteristic due to the MIR inherent molecular specificity,whereas the NIR spectra were relatively characterless due to the NIR low selectivity.Partial least squares(PLS)regression models for fat and protein were developed by using both MIR and NIR spectra.MIR data with no pretreatment gave better results than NIR data.The square correlation coefficient(R2)and the root mean square error of prediction(RMSEP)were 0.98 and 0.10 g/dL for fat and 0.97 and 0.11 g/dL for protein.With NIR techniques,satisfactory results were not obtained with raw data.However,NIR data after pretreatment gave similarly good results to the ones using MIR method.This paper indicates that either of the MIR and NIR spectral methods is reliable for the determination of the fat and protein contents.

Practical Application of Diets Rich in Ground Linseed to Enhance Omega-3 Milk Production in Holstein Dairy Farms Located in Northeast Iran

In an attempt to enhance organic omega-3 milk production, a practical study was performing in 7 Holstein dairy farms in Northeast Iran. The experiment was conducted at the ＂ShafashirToos industrial dairy farmers production and distribution cooperative＂ located in Northeast Iran, between June 2010 and December 2010. In Golshid-Mashhad Co., cows were fed with no linseed containing diets （NO-Lin）, while in the other farms （Hanaei Co., Ghasemi Co., Taheri Co., Teliseh Co., Arasp Co. and Navingholshid-Khorasan Co.）, cows were fed diets containing 9% ground linseed （Lin）. Cows were used in a randomized complete block experimental design. Diets were provided as TMR. Concentration of fat, protein and lactose in milk was measured. Milk fat extraction and fatty acid separation were determined. There were no differences in the most of the milk fatty acid profiles of cows in farms that received ground linseed but feeding Lin diets compared with NO-Lin, significantly decreased （P 〈 0.05） C8：0-C16：0 concentration and it increased those of C 18：1 n9trans, C 18：1 n9cis, C 18：2 trans and C 18：3 n3. As a result, farms with Lin diets had better milk fatty acid profiles with doubled in a-Linolenic acid concentration and increased in mono and polyunsaturated fatty acids and decrease in medium chain and saturated fatty acids compared with those of the NO-Lin diet. These results clearly demonstrate the possibility for sustainable production of organic omega-3 milk with levels ofC18：3 FA up to 2.4 times higher than typical levels in dairy fat. The manufacture of omega-3 enriched milk and milk products could supply dietary fatty acids at levels that may henefit health, without the need for unrealistic changes to eating habits.

Effects of Subcutaneous Fat Stores on Serum Phospholipids and Nonesterified Fatty Acid Lipid Fractions in Periparturient Dairy Cows

Negative energy balance in early lactating dairy cows results in a massive release of fatty acids （FA） into the blood in nonesterified fatty acids （NEFA） form. Large quantities of circulating NEFA may alter the serum FA profile of phospholipids （PL） fraction, which is responsible for cellular plasma membrane integrity and intercellular signaling. The objective of this study was to determine the effects of subcutaneous fat stores, as assessed by body condition score （BCS） on a scale of one to five, around the time of calving and the subsequent lipomobilization on FA profile of serum NEFA and PL lipid fractions, and on productive performance. Based on BCS, cows were retrospectively dichotomized into two groups： over-conditioned （BCS _〉 3.25） and control （BCS _〈 3.0）. 22 cows had serum samples obtained at -28, -7, 8, 18 and 28 d relative to parturition and analyzed for the FA profile of the NEFA and PL fractions. As expected, over-conditioned cows had greater total plasma NEFA concentrations and decreased dry matter intake. Milk yield and composition did not differ between groups. More importantly however, several FA in the NEFA fraction of plasma lipids varied significantly, including C14：1, C16：0, C18：0 and C20：3n3. In the PL fraction, other FA varied significantly by BCS around time of parturition, including C16：0, C17：0, total C18：2 cis, and C20：2. In summary, BCS did affect FA profile of serum NEFA and PL lipid fractions. This may have drastic consequences for circulating immune cells and their ability to fight infection by altering their FA profile.

Effects of Nut Proportion and Storage Temperature on Some Chemical Parameters of Pistachio Nut Cream

Pistachio nut cream is a new product that was produced by mixing powdered sugar, roasted pistachio nut, defatted powdered milk, lecithin, vanilla and margarine. Pistachio nut cream was stored at 4 and 20 °C in sealed jars. Nut creams were analyzed by chemical analysis such as peroxide values （meq kgt）, total and free fatty acidity （%）, moisture content （%）, pH, 2-tiobarbutric acid and browning indices. Sensory evaluations of the cream were examined according to the color, odour, texture, taste, aroma and feelings by the panelists. Samples containing 10% and 15% pistachio nut that were stored at 4 °C were better and more acceptable with respect to the chemical properties of pistachio nut cream compared to the nut cream samples that were stored at 20 °C.

Metabolic Disorders of Transitional Low Production Dairy Cow

The objective of this study was to assess the occurrence of metabolic disorders in periparturient low milk production （〈 15 kg/d） dairy cows. Data were collected between April 2009 and April 2010 from randomly selected Holstein crossed breed dairy cow and heifer （30 cows ＇,and 10 heifers） on faculty farm of faculty of Natural Resources Rajamangala University of Technology Isan, Skon-nakon Campus. Blood samples were collected weekly from each cow, starting 2 weeks before expected calving until 4 weeks postpartum. Serum was analyzed for NEFA and BHBA. The critical threshold for [NEFA] was defined as： 〉 0.4 mmol/L when 〈 -7 to 0 DIM, and 〉 0.7 mmol/L when 3 DIM. Postpartum sub-clinical ketosis （SK） was defined using [BHBA] 〉 14.4 mg/dl. The prevalence of elevated NEFA was 82.5%, 27.5%, 27.5% 7.5% and 7.5% in the dry period, 1st, 2nd 3rd and 5th weeks of lactation, respectively. The prevalence of SK was 12.5% at 2nd weeks of lactation. High prevalence of elevated NEFA during dry period through first 2 weeks of postpartum indicated that periparturient dairy cows suffered some degree of negative energy balance （NEB）. These resulted indicated that though, milk yield of these cows were not that high, NEB and ketosis are still major nutrient-related problems.

Isolation of Red Rose Anthocyanin Pigment and Its Application to Inhibit Lipid Oxidation in Yoghurt

Anthocyanin is a water soluble natural pigmen, which could be extracted from Red Rose. Color is an important factor to determine the quality of foods, so that the pigments isolation must be selected type of solvent for extraction process. Besides functioning as dyes, anthocyanins have a role as a good antioxidant, so it can be used to protect the fat content of fermented milk such as yoghurt. This experiment was to find out the effect of different solvent type on extraction pigment （aquadest： sitrat acid/lactic acid/sulfate acid/chloride acid） and to determine the effect of the addition of anthocyanins in protecting the fat content of yogurt on several levels addition. The research result showed that anthocyanin＇s pigment of red rose from petal flower＇s could be effective solvent extracted using lactic acid 0.02 M and increased fat stability of yoghurt. The anthocyanin pigment showed with HPLC analysis that pigment resulted TLC analysis at rite time 13.10 （as Cyanidin glucoside） and 22.61 （as Malvidin glucoside）. Yoghurt that given anthocyanin pigment has proven that fat content can be maintained its 86.7% （fat content with 2% pigment as such as 0.117% and without pigment 0.087%） after being stored for 6 days at cold and room temperature.

Effect of Sugar Beet Top Ensiled with Sugar Cane Bagass in Diet of Lactating Buffaloes

Sugar beet tops including leaves and crown harvested and chopped into 3-6 cm, mixed with sugar cane pulp and sugar cane molasses （about 5% of the total mass） to provide a mixture contained 30-35 percent dry mater. After two months of ensiling, the silage was evaluated and used in the ration of lactating buffaloes. A Latin square experiment in a changeover design, with three periods of time, each with 20 days for adaptation and 10 days for recording data, was conducted in which 15 multiparous lactating buffloes were used in three similar groups, each with five animals. The prepared silage was included in the diet of lactating buffaloes where a control diet （A） was compared with treatment diets contained 25% （B） and 50% （C） silage （DM basis） respectively. Milk yield was recorded, sampled and analysed for fat, protein, solid not-fat and total solids-content. The maximum daily rough milk yield per animal was obtained on diet C while minimum on diet A （P 〈 0.05）. Similar trends were observed for 4% fat corrected milk, and 3.5% fat corrected milk that were significantly different between the treatments （P 〈 0.05）. The percentage of crude fat and daily fat yield per animal were significantly （P 〈 0.05） higher in treatment C comparing to A and B. An increasingly trend of milk and fat yield was observed when the animals received silage contained diets but statistically it was significant only for the diets contained 50% silage. In addition, the fat percentage was significantly （P 〈 0.05） increased when the buffaloes received diet containing 50% silage. The highest （P 〈 0.05） amount of protein and total solid yield obtained, when the animals received high （50%） silage diet.

Effect of TMF （Total Mixed Fiber） as Roughage Source on Rumen Fermentation in Lactating Dairy Cows

This experiment was conducted using by-products from agro-industry as dairy cows feed. Bagasse, pineapple peel, corn cob, corn stover and vinasses were used to produce TMF （total mixed fiber） for dairy cow feed. Fifteen multiparous Holstein Friesian dairy cows with an initial body weight of 417.88± 52.60 kg and 83.31 ± 26.47 DIM （days in milk） were randomly allocated to three treatments （TI = rice straw and 1 kg of vinasses; T2 = SCWS （sweet corn waste silage）; T3 = TMF （total mixed fiber）） under completely randomized design. The results showed that the chemical composition of TMF was in the normal range of pH and VFA （volatile fatty acids） on silage. However, cows fed TMF and SCWS tended to yield higher level of NH3-N. For volatile fatty acid in rumen fluid, acetate in group of cows fed rice straw with vinasse tended to be the highest. Moreover, propionate in cows fed TMF was found to be the highest among all treatments （P 〉 0.05）. In conclusion, the TMF can be used to feed dairy cow without affecting rumen parameter.

ahospholipase Applications in Cheese Production

Phospholipase is an enzyme that hydrolyzes phospholipids releasing a variety of products, like for example lyso-phospholipids, free fatty acids, di-acylglycerols, choline phosphate and phosphatidates, depending on the site of hydrolysis. In cheese production, lysophospholipids act as surface-active agents in the cheese curd, helping emulsification of water and fat during processing and reducing syneresis. Phospholipases are more specific and have little or no activity toward di- or triglycerides. As a result of phospholipid hydrolysis, flavor defects do not occur due to the main formation of palmitic, oleic, and stearic acids, which are non-volatile short chains fatty acids. According to the scientific studies the use of phospholipase is able to increase the yield of cheese and reduce the environmental impacts of cheese production. Protein and fat largely determine cheese yield. Depending on the milk composition, 75% to 78% of milk protein and 85% to 95% of milk fat are entrapped in the cheese curd. The remaining protein and fat are lost in the whey and, to a lesser extent, in the brine. Crucially in the production of pasta filata cheese fat losses occur in the hot stretching step, where the fresh curd is molded and stretched in hot water. The lysophospholipid-casein complexes should be studied to understand the mechanism leading to cheese yield improvements.

Estimated Breeding Value in Iranian Buffaloes

This study was conducted from 1992-2002 on 65,534 individual milk records and fat percentage in 473 herds, in six provinces of Khuzestan, Mazndaran, W. Azerbaijan, E. Azerbaijan, Ardabil and Gilan. The data was analyzed by SAS sotfware using GLM procedure. The heritability and breeding value of 1,195 animals were calculated by DFRML procedure. The average milk yield per lactation, days of lactation, fat percentage and LSM of fat percentage were 1,513 kg, 202 days, 5.04 and 6.77, respectively. The estimated heritability of milk was 0.16. The LSM of average milk production in the provinces of Gilan, Mazandaran, E. Azerbaijan, W. Azerbaijan, Khuzestan and Ardabil were： 1,452, 1,586, 1,382, 1,183, 2,135 and 1,189 kg, respectively. These results indicated that Khuzestan province has the highest potential in the field of milk production. The top five highest breeding value bulls have been introduced to artificial insemination＇s station in the city of Uremia.

Effect of Various Sources of Fat Ingredients on the Properties of Goat Milk Ice Cream

Goat milk ice cream was made with various sources of fat ingredients such as cream, soybean oil, rice bran oil and butter with the purpose of seeking the fat ingredient source instead of fat source from cow origin. The physical properties and the sensory evaluation of ice cream were then investigated. The firmness of goat milk ice cream mixed with rice bran oil, butter and cream were not significantly different before aging at 4 ℃ for 8 h. All of them gave the overrun between 51%-63% and the one with butter was the highest. The meltdown rate of all types of fat ingredients are not significantly different, being in the range of 0.86-0.88 g/min. According to sensory evaluation, the cow milk ice cream with cream was mostly accepted in all attributes such as appearance, smoothness, whiteness, melting in mouth and odor while the goat milk with cream and butter are the second and third. Nevertheless, the goat milk ice cream with soybean oil and rice bran oil were moderately accepted in overall preferences.

父亲女儿说

One女儿(90后):Dady,给我钱买牛奶,我想再长高点。现在高挑的女孩子才受欢迎。父亲(60后):长高要运动才行,运动还能减肥,牛奶脂肪多,喝了不好。