Dairy Science and Technology

Practicing best calf management practices in housing, feeding and health are important for growing the future replacement stock. This is important for sustainability of the dairy herd where a significant proportion of the national dairy herds are smallholders with poorer calf performance than is in large commercial herds. Kenya's national dairy herds comprise over 75% smallholders, some affiliated to cooperatives offering regular extension advises on best calf management practices to their members. This study tested the hypothesis that producer attitudes reflect calf management practices that are implemented in large commercial and smallholder herds. The hypothesis was tested with a sample of large commercial dairy herds and smallholder herds affiliated to cooperative societies. Producer attitudes and management practices in calf housing, feeding and health were captured regarding standard management practices on a five point scale of agreement. The responses were analyzed to reveal the underlying differences between the herds using non-parametric chi square test and Mann-Whitney U test statistics. Compared to large commercial dairy producers, smallholders expressed more negative (p<0.05) attitudes towards practicing the recommended housing (calf pen disinfection, spacing in pen, bedding), feeding (colostrum feeding, concentrate supplementation) and towards health (vaccination, deworming and ecto parasite control). The negative smallholders' attitudes were reflected in poorer (p<0.05) implementation of the recommended calf housing practices (pen disinfection), feeding practices (colostrum and milk feeding, concentrate supplementation and weaning procedure) and health practices (vaccination and ecto parasite control). To attain improved calf performance and sustainable dairy herds, smallholder dairy producers need change of attitude towards implementing the recommended calf management practices. In housing, the target areas are pen disinfection, housing calves in individual pens to avoid crowding and improved bedding. In feeding, the target areas are colostrum and milk feeding and concentrate supplementation while in health the target areas are vaccination, deworming and ecto parasite control practices. Introduction Practicing best calf management practices in housing, feeding and health is important for rearing the future replacement stock. This is important for sustainability of the dairy herd where a significant proportion of the national dairy herd attain poorer calf performance. Kenya has such dairy herd in which smallholder's comprise75% of the national herd and with poorer calf performance than in the fewer remainder medium and large commercial herds [3]. Good calf management practices enhance calf survivability and performance and subsequently, quality replacement stock for the future herd [17]. Important calf management is in housing, feeding and health. Calf housing should be well ventilated, partitioned into individual pens which are regularly disinfected, cleaned and the bedding are kept dry to provide calf comfort, good welfare and ease early disease detection of diseases. This way, good housing contributes to improved calf performances [5]. Good calf feeding practices begin with colostrum feeding, essential for passive immunity to calf. Colostrum feeding is followed with milk feeding, which has to be warm, hygienic and in enough quantity corresponding to calf body weight to support sufficient growth. Supplemental concentrate is necessary after weaning to sustain high growth rates [16, 4] .

The goal of present study is to evaluate some possible effects of the high Milk Urea Nitrogen (MUN) content over the coagulation characteristics of the chosen milk in one dairy farm at R. Macedonia. Therefore, for this task we have studied various analysis of raw milk and technological properties such as: (active acidity - pH, titratable acidity - 0SH, protein and fat content %, the time of initial coagulation and of total coagulation, pH and 0SH of the whey as well the quantity of separated whey in %). In this experimental work, we have included a total of 149 Holstein Friesian cows with reproductive problems with an average service period of 150.92 ± 79.21 days. The samples of milk were divided according to the MUN level into two groups: the group N with n = 10 cows sample (milk urea nitrogen level &lt; 6.50 mile-mol/L) and the group H with n = 15 cows sample (milk urea nitrogen level &gt; 6.50 mile-mol/L). The present surveys were conducted during the period March 2012- March 201...

Concern has been rising with the respect to the capability of clinically important bacteria to acquire resistance against antibiotics and disinfectants. This investigation was undertaken to provide information on the sensitivity of methicillin-resistant Staphylococcus aureus (MRSA) to some disinfectants. The isolated PCR genotyped MRSA strains were collected from milk and its surrounding animal milking environment of 4 dairy cattle farms. Five commonly used disinfectants (quaternary ammonium compounds, iodine (Povidone-iodine), Sodium hypochlorite (Chlorine), ethyl alcohol and Chloroxylenol (Dettol) were evaluated at different contact times (5, 10, 15 minutes) and variable concentrations using suspension test for measuring their minimal inhibitory concentrations (MICs) against each isolate. The obtained results of MICs of the five tested disinfectants indicated high sensitivity of MRSA to both QACs and iodine, with MICs of 0.25% within 5 minutes(QACs), and 1.37% within 5 minutes (Iodine) at three tested concentrations and exposure times. Nonetheless, these strains exhibited a significant resistance to both ethyl alcohol and chlorine at different concentrations and contact times. Meanwhile, Dettol inhibited MRSA growth at dilutions (5% &amp;amp; 2.5%) within (5, 15, 20 minutes), however, 1.25% at 5 and 15 minutes was unable to potentiate the antibacterial activities of Dettol against strains tested. The findings of the present study reinforce the importance of disinfection as an integral part of the control policies of MRSA prevention and eradication in dairy farms.

The objectives of this paper were production of probiotic yoghurt using L. paracasei ssp. tolerans, and evaluation of pH changes, viable counts, and organoleptic properties of the produced yoghurt. It was observed that the pH decrease during the fermentation period was faster in the milk inoculated with L. paracasei ssp. tolerans plus starter culture. There was a gradual decrease in pH in both of the fermented milks during the first 120 min, followed by a sharp drop between 180-210 min, and a steady reduction later until the desired pH was achieved. The viable count of the probiotic bacterium (L. paracasei) decreased almost linearly during the storage time, but remained higher than the standard limit for probiotic products. Incorporation of L. paracasei ssp. tolerans in yoghurt neither affected the viability of the starter cultures during 21 days of cold storage, nor the organoleptic properties of the yoghurt. There was no significant difference between organoleptic properties of th...

It is common to find that some of the lactose in dairy powders and pharmaceutical tablets is present in the unstable amorphous state. If stored at inappropriate temperatures and humidities amorphous lactose is susceptible to crystallization. The integration of thermal gravimetric analysis (TGA) with single differential thermal analysis (SDTA) provided a descriptive method for a sequential and direct determination of

Mango peels (MP) and kernels (MK) are the major bio-waste of mango processing industry, these are natural rich sources of bioactive substances that play a significant role in prevention of diseases. In present study, the effect of Mango Peels Powder (MPP) and Mango Kernels Powder (MKP) at different replacing levels (5, 10 and 15%) separately on rheological, proximate, physical, sensory and antioxidant properties of biscuits were evaluated. The results demonstrated that mango peel powder had high contents of crude fiber and antioxidant activity whereas mango kernel powder characterized by higher protein, total phenolic and ash contents as compared to mango peel powder. Farinograph study of composite flour of MPP and MKP revealed an increase in water absorption (WA) from 60 to 69.8%. The crude fiber contents of biscuits were improved from 0.22-16.79% by addition of mango peel and kernel powder. Their phenolic contents increased from 0.43 to 10.28 mg/g. The biscuits incorporated with M...

Automatic Milking Systems (AMS) milk cows any time without the need for a human worker to be present. Cows choose when to be milked and detailed data is recorded by the robot which can be accessed remotely by computer or mobile device meaning farmers can check the health and performance of their herd from a distance. It is claimed that robotic milking improves the working conditions and lifestyle of the dairy farmer, as well as having economic advantages and benefits for cow health and welfare. This paper focuses on the relationship between AMS and the role of the stockperson. Although AMS reduces the need for labour in the milking parlour and in theory creates freedom and flexibility for the farmer, in practice farmers found their work routines changed rather than lessened. Ultimately, the role of the stockperson is still vital in maintaining and improving cow health and welfare when compared to conventional milking routines.

"Excel spreadsheet Build-Heat-Exchanger.xls predicts the microbial spoilage rate, the % nutrient retention, the F value, the Biological index B*,  and the Chemical index C*, received by a liquid food after flowing through a heat exchanger.
The program can also be used to calculate the exact residence time in the heat exchanger holding tube, required  to give a liquid food a specified F value. Or to find the best residence times and temperatures to get a particular  lower microbial or enzymatic spoilage rate, combined with an optimal % nutrient retention.
A correction factor for residence time distribution is included in the program.
Build-Heat-Exchanger.xls also shows the effects of a reduced food flow in the heat exchanger on the F value, on the microbial spoilage rate, and on the % nutrient retention of a heated liquid food.
A worked example is included in the spreadsheet, showing how to use Build-Heat-Exchanger.xls."

Listeriosis is an infectious disease with zoonotic potential and can cause high fatality rates in animals and humans. Although the available evidence demonstrates the significance of post-mortem histological evaluation in the appropriate diagnosis, there is no sufficient evidence addressing histopathological alterations observed in calves clinically suspected of listeriosis. The current study aimed to carry out a post-mortem analysis of the dairy calves with clinical suspicion of listeriosis and determine a condition that contributed to death using histopathological evaluation. The tissue samples were obtained from 16 dairy calves with the age range of one day to one month, which died presumably due to listeriosis on several livestock farms in the Almaty region of Kazakhstan. The calves had symptoms of neurologic dysfunction prior to death. Necropsy and collection of brain histological specimens were performed, followed by procedures of fixation, dehydration, paraffinization, sectioning, staining with hematoxylin, and eosin along with Levaditi's method, and the microscopic examination. The histopathology findings were consistent with infection by Listeria monocytogenes and localized to the brainstem leading to the diagnosis of listerial rhombencephalitis.

On a compare 4 methodes de dosage des matieres grasses (Rose-Gottlieb, spectrophotometrie infra-rouge, Gerber, turbidimetrie) et 3 methodes de dosage des matieres azotees ou proteiques (Kjeldahl, noir amido, spectrophotometrie infra-rouge) sur des laits de jument. Les methodes automatisees etaient calibrees avec du lait de vache. Les correlations entre le.s differentes methodes ont ete toutes comprises entre 0,97 et 1,00, les ecarts-type residuels etant inferieurs ou egaux a 1,6 g/kg (tab. 2). Le.s pentes de regressions ont ete en general significativement differentes de 1, ce qui traduit la necessite d&#39;un etalonnage specifique sur lait de jument pour les methodes spectrophotometriques ou turbidimetriques, et le noir amido. Les differences entre cette derniere methode et le Kjeldahl n&#39;ont pu etre que partiellement expliquees par la composition des matieres azotees du lait.

This document, prepared by the Wisconsin Center for Dairy Research and the Wisconsin Milk Marketing Board, is intended to help clarify the present dairy protein issue. It can also be used as a resource for commonly used dairy terms, an illustration of the “flow” of milk to its components, and technical information regarding the use of dairy proteins and other milk components. If you have further questions, please contact Rusty Bishop [(608)265-3696], Matt Mathison [(608)836-8820], or Karen Smith [(608)265-9605].

... 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&lt; 0.05) and in the increasing order of T1&lt;T2 &lt;T3 &lt;T4 &lt;T5. The average dail...

The impact of milk preacidification with glucono- δ-lactone (GDL) on the yield, composition and rheological properties of Mozzarella cheese was determined. Cheese were made from buffalo’s, cow’s or goat’s milk using 0.5% yoghurt starter (control), 0.75% GDL or admixture of 0.25% yoghurt starter and 0.37% GDL. Resultant cheese was examined for chemical, rheological and organoleptic properties when fresh and during storage period at -18°C for 60 days. Whey of GDL cheese had higher acidity, TS, fat and TN values than that cheese made without adding GDL. Preacidification of milk with GDL decreased  the yield, TS, fat, TN, ash, salt, calcium and oiling off values of resultant cheese while increased WSN,TVFA and meltability values of  the cheese. Buffalo’s milk Mozzarella cheese had the highest yield, TS, fat,TN, calcium and also oiling off values, whereas goat’s or cow’s milk cheese showed the highest values of  acidity, ash, salt, WSN, TVFA and also exhibited the greatest meltability. The contents of acidity, TS, ash, salt, calcium, fat, TN, WSN, TVFA, meltability and oiling off increased with age for all cheese treatments.  Sensory evaluation showed that Mozzarella cheese made using a mixture of 0.25% yoghurt starter and 0.37% GDL gained the highest scores points for all types of milk treatments.

The study of economics of milk production is an important base to determine the profitability of dairy farming. The information was collected from 80 members and 80 non-members of dairy cooperatives from Pune district of Maharashtra in 2018-19. The average net maintenance cost per animal per day was more for members as compared to non-members in case of crossbred and local cow, where as in case of buffalo it was more for non-members as compared to members. Per litre cost of milk production for crossbred cow, buffalo and local cow was observed more for member group as compared to non-member group. The feed and fodder accounted major share in total variable cost followed by labour cost for both group. Further, it was found the return per litre from milk production was more for members as compared to non-members in case of crossbred cow. Whereas in case of buffalo, return per litre from milk production was more for non-members than members due to non-members are selling milk directly to the consumers and getting more price. In case of local cow, net return per litre of milk production worked out to be negative for both members and non-members due to low productivity and there is need increase the productivity by adopting scientific dairy farming practices.

Design aspects of the pasteurizer shall be able to address
effective pasteurization of each particle of milk as
well as to prevent cross contamination of pasteurized
milk.
To ensure effective pasteurization of each particle of
milk the design shall address: holding coil design, flow
monitoring and control, flow diversion valve (FDV) design,
placement, safe mode installation, temperature
sensors response time and fail safe connection.
The design shall also address prevention of pasteurized
milk cross contamination like, balance tank design,
holding coil contamination during every diversion,
re-infection through back growth of microorganism
from return line, cross-contamination due to pin hole/
hair line cracks in PHE plates/gasket, siphonage of raw
milk into pasteurized line due to vacuum creation during
diversion.
This article reviews various international standards
on pasteurization process design aspects to prevent
cross-contamination by raw milk/heat exchanging
medias’ due to pin-hole, leak/hair line cracks in plates
and gaskets during production, diversion as well as
power failures. This can be achieved by maintaining
pasteurized milk at higher pressure than raw milk/heat
exchanging medias’ at all times.
Hygienic regeneration bypass assembly helps to maintain
positive pressure in the pasteurized milk side
during low temperature diversion and power failures.
Regeneration bypass assembly also helps to optimize
the time taken to regain the required pasteurization
temperatures at holding tube outlet within 3 minutes
compared to 12-15 minutes in pasteurizers without regeneration
bypass assembly.
Key Words: Diversion, regeneration by-pass (RBS), stuffing
pump, deflator plate, vacuum breaker, positive pressure.

The purpose of this report is to describe and evaluate the states and challenges of the cold chain for dairy distribution in the Middle East and North Africa (MENA) region. The report tries to identify some of the key constraints to this sector and introduce development instruments to improve it. The results are that:
► In most cases, cooling milk is in large scale dairy farms, while small farms don't have cooling system
► Milk collection centers provide cooling preservation of small farm milk
► Sometimes, dairy products factories save milk in cooling tanks till manufacture
► In many cases especially in North Africa and Levant (Syria, Lebanon, Jordan) countries, milk is transferred from farms to collection centers or plants in vehicles without cooling equipments
► Small dairy plants scattered in villages don't contain cooling or freezing chambers which included just in large plants to cool or freeze the substrates and end products
► Dairy products are distributed in vehicles without cooling in tons surrounded by plant, while transferred in refrigerating vehicles and trucks across and outside the country
► Dairy products especially various cheese types are stored in cold storages in summer and when the produced cheese quantities are higher than the market requirements
► In retails, the fresh raw milk is preserved in cooler whereas yoghurt, cream and low salt soft cheese are stored in display cabinets
► Freezing in dairy industries is just applied in ice cream production and distribution
► Identified constraints to the cold chain for dairy distribution in MENA region include:
◙ Lack of capital
◙ Poor infrastructure
◙ Lack of investments in cold chain
◙ Absence of official control and supervision on cold chain
◙ Shortage of skilled labor
◙ Temperature abuse
► In order to protect, promote and develop the cold chain for dairy distribution in MENA region, the following recommendations need some due consideration by all the stake holders in the dairy industry at all levels i.e. district/regional and national authorities. This includes both local and central governments.
◙ Offering right policies and assistance programs
◙ Provision of suitable cost cooling equipments
◙ Encourage of cooperatives formation
◙ Provision of good extension services
◙ Provision of modern cooling systems

El queso molido nariñense un queso fresco, no ácido, elaborado con leche de vaca- es uno de los quesos típicos colombianos, fabricado en la zona sur del país. El Espino es la población con mayor tradición en este tipo de quesos; las familias de este pueblo colombiano se han asociado para producirlo y darlo a conocer al mundo entero. Para lograr el objetivo de los asociados, una revisión de su proceso puede mejorar el producto final, permitiendo que el mismo cumpla con parámetros
internacionales de calidad.

Mozzarella produced with high moisture curd method was filled into a fibrous casing and was stored at 4C and 85% relative humidity for 5 days. Sliced cheese was packed in aerobic packaging (AP), vacuum packaging (VP) and modified atmosphere packaging (MAP) and was stored at 4C for 21 days. L* (lightness) value of the AP sample decreased, while an increased in other two treatments was detected. The a* (redness) values of VP and MAP samples decreased, while the values of AP samples increased. Mesophilic aerobic bacteria, yeast and mold counts increased in the AP samples, while that of the VP and MAP samples counts decreased. Lactic acid bacterial count decreased in all three samples and the greatest decrease with a value of 3.90 log cfu/g was detected in samples packed in aerobic conditions. Samples with MAP had significantly better sensory score (P < 0.05) than any other samples. PRACTICAL APPLICATIONS Mozzarella cheese is a popular processed dairy product. Mozzarella cheese is primarily produced with water buffalo milk and cow milk. Mozzarella is produced using two different methods, which are based on dry matter ratio and shelf life. Mozzarella with low moisture is used in the pizza industry and has a longer shelf life. The other mozzarella has higher humidity content and a limited shelf life. Modified atmosphere packaging (MAP) is becoming more common and is successfully applied to different processed dairy products for extending the shelf life. To sum up, our study proves the efficacy of using different packaging methods (AP, VP or MAP) on the microbiological, chemical and sensory properties of sliced mozzarella.

Dairy industries have grown in most countries because of the demand in milk and milk products. This rise has led to the growth of dairy industries. The wastewaters discharged from this industry contain high concentrations of nutrients, chemical oxygen demand (COD), biological oxygen demand (BOD), total suspended solids (TSS) and organic and inorganic contents, which can cause serious environmental problems if not properly treated. The conventional biological treatment methods are suitable for dairy wastewaters due to its high biodegradability. However, long chain faty acids formed during the hydrolysis of lipids show the inhibitory action during anaerobic treatment. Sequencing batch reactor (SBR) and up low anaerobic sludge blanket (UASB) systems seem to be the most promising technology for the biological treatment of dairy waste-waters. Several research papers have been published on the application of aerobic and anaerobic treatment technologies for dairy industry wastewater, but both treatment methods still have some disadvantages. The most important challenge is to ind cost-eicient and environmentally sustainable approaches to enable water reuse and waste management. Therefore, alternative treatment technologies against biological treatment methods such as coagulation, adsorption, membrane and electrolysis processes are under investigation. This chapter provides a critical review focusing on physico-chemical treatment technologies of dairy wastewater.

Food industry is the place to convert raw edible materials to processed foods. Processing foods involves standardization, removal of unnecessary components, addition of essential components, thermal treatments etc. Membrane processes help enhancing the food primely in terms of keeping quality, nutritional value, component recovery and by-products utilization. Feed is given to the membrane system while retentate and permeate are obtained. Components of food can be separated according to size, charge and other characteristics using various membrane processes. The major ones are Ultrafiltration, Reverse Osmosis, Nanofiltration and Microfiltration which are done either single or in combination of more than one process and also in addition with processes such as electrodialysis and vacuum membrane distillation. These processes act as step(s) in the operating procedure of a food or as an alternative method to process the same food with better quality.

Two experimental relations about the effect of the homogenizing pressure P, one on the average fat globule diameter dvs [i.e.  0.6 • log10(P) = C1 - log10(dVS)], and the other on the sedimentation parameter H [i.e.  1.2 • P = C2 - log10(H)], presented in Walstra et al (2006, p. 285), together with Stokes’ Law  v ~ (dvs)^2, lead to a series of practical rules on how to change the homogenizing pressure P in order to increase the creaming time t, to reduce the average fat globule diameter dvs, to reduce the % fat q creamed each day, to reduce the sedimentation parameter H, to increase the total surface area A of all fat globules, and to reduce the fat globule creaming velocity v.
Also a rule is present about the effect of the homogenizing pressure P on the product temperature T. 
For a particular homogenizer, and a particular milk fat content (fat % ≤ 20 mass%), these rules are:
  1)  P-new = P-old * (t-new / t-old)^0.8333;
  2)  t-new  = t-old * (P-new / P-old)^1.2;
  3)  P-new = P-old * (d-vs,old / d-vs,new)^1.6667;
  4)  d-vs,new = d-vs,old * (P-old / P-new)^0.6;
  5)  P-new = P-old * (q-old / q-new)^0.8333;
  6)  q-new = q-old * (P-old / P-new)^1.2;
  7)  P-new = P-old * (H-old / H-new)^0.8333;
  8)  H-new = H-old * (P-old / P-new)^1.2;
  9)  P-new = P-old * (A-new / A-old)^1.6667;
10)  A-new = A-old * (P-new / P-old)^0.6;
11)  P-new = P-old * (v-old / v-new)^0.8333;
12)  v-new = v-old * (P-old / P-new)^1.2;
13)  ΔT = 0.025 * P;
14)  T-new = T-before + 0.025 * P;
This Excel spreadsheet HOMCALC 2.0.xls enables rapid calculations with each of the equations above, and this file includes worked examples on each of the “rules”.
A Help-file at the end of this document explains the theoretical basis of all equations.