Bovine milk composition parameters affecting the ethanol stability

Chavez, Mónica S.; Negri, L.; Taverna, Miguel Angel; Cuatrín, Alejandra

doi:10.1017/s0022029904000172

Cited by 73 publications

(73 citation statements)

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“…Outros fatores se relacionam com as causas do LINA, como à sanidade da glândula mamária, que tem sua permeabilidade alterada em patologias ou estágios da lactação. Os desequilíbrios ácido-base dos animais também podem promover a instabilidade (13) .…”

Section: Resultsunclassified

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Estabilidade Do Leite Ao Álcool Ainda Pode Ser Um Indicador Confiável?

et al. 2016

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ResumoAs provas de estabilidade alcoólica e acidez Dornic ainda são amplamente utilizadas em diversos países, mensurando indiretamente a qualidade microbiológica do leite. Porém, outros fatores além da contagem de micro-organismos alteram essa relação, causando um efeito confundidor nesses testes de triagem. O objetivo deste estudo foi relacionar o pH, a contagem bacteriana total, a acidez Dornic e a porcentagem de lactose em leites estáveis e instáveis ao álcool. Foram analisadas 322 amostras de leite, sendo classificadas em ácidas, normais ou instáveis não ácidas, segundo os testes de resistência alcoólica e acidez titulável. Diferentemente de leites normais ou ácidos, não existe relação entre pH, CBT e acidez Dornic em amostras de leite que possuem instabilidade alcoólica sem acidez adquirida. Nesse tipo de leite, valores de pH entre 6,6 e 6,8 são acompanhados de contagens bacterianas mais baixas, de até 10 5 bac.mL -1 , e porcentagens de lactose mais altas, de até 4,5%. Conforme a CBT aumenta, a porcentagem de lactose ou o pH tendem a diminuir, porém não necessariamente juntos. Esse comportamento faz com que o teste do álcool não seja um indicador confiável para a qualidade do leite, devendo ser aplicado sempre em conjunto com outras provas que auxiliem no diagnóstico de acidez bacteriana e/ou resistência térmica, como titulação do ácido lático, mensuração de pH e teste da fervura. Palavras-chave: alizarol; etanol; instabilidade. AbstractThe alcoholic stability of milk is a current problem in many countries that still use the alcohol test to measure the microbiological quality of milk. Beyond microbiological acidity, many factors can also affect the alcoholic stability of milk, leading to a confounding effect in alcohol test and industrial losses. The present study aimed to evaluate the relationship between pH, bacterial count, Dornic acidity, lactose percentage and ethanol stability of milk. The samples comprised fresh raw milk from 322 dairy farms from Parana state. According to the results of the 72º ethanol test and the Dornic acidity test, the samples received the following classification: stable milk, acidic milk, or unstable milk to ethanol. There was no relationship among pH, Dornic acidity and microbiological count in samples of milk that were unstable to alcohol test. Unstable milk to ethanol has pH values ranging between 6.6-6.8 with low microbiological count (less than 10 5 cell.mL -1 ) and higher lactose percentages (up to 4.5%). As bacterial count increase, the lactose percent tends to decrease, but not necessarily together. This feature makes the alcohol test unreliable, and the use of other parameters

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Section: Resultsunclassified

“…Barros et al (20) associou LINA à pH's variando em torno de 6,45, atribuindo o fato à relação inversa entre cálcio iônico e pH. Por sua vez, Chavez et al (13) encontraram instabilidade em pH's que variaram em torno de 6,68. Analisando novamente a Figura 4, é possível compreender melhor a divergência entre autores.…”

Section: Resultsunclassified

Estabilidade Do Leite Ao Álcool Ainda Pode Ser Um Indicador Confiável?

et al. 2016

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“…Relationships between milk stability to the ethanol test and milk composition are not yet well established, but the reduction of lactose and increase in sodium in milk samples presenting lower stability to the test are reported (Chavez et al, 2004;Tsioulpas et al, 2007). As the reduction in the levels of lactose in milk -partially due to its outflow from milk to blood -can be, together with plasma lactose, used to establish the higher permeability state of TJ, and Figure 2 showed correspondence between low milk stability and reduced milk lactose levels, TJ opening might be one of the explanations for the reduction in milk lactose concentration in cows producing milk with reduced ethanol stability.…”

Section: Resultsmentioning

confidence: 99%

“…Usually, excessive acidity has been considered as the main factor leading to reduced stability, but as 40% to 50% of milk samples presenting acidity within acceptable values (pH: 6.6 to 6.8 or titratable acidity: 14 to 188D) still precipitated to the alcohol test, other issues may be acting on this (Oliveira et al, 2011). Ethanol stability is related to physical-chemical properties, such as pH, saline balance and divalent cation content (White and Davies, 1958;Horne and Parker, 1981;Chavez et al, 2004). It has been reported that some factors decrease milk stability such as sudden changes in animals' diet and underfeeding (Zanela et al, 2006;Marques et al, 2010) as well as metabolic acidosis -Present address: Dom Joaquim Avenue, 78, 96920-260, Pelotas, Rio Grande do Sul, Brazil.…”

Section: Introductionmentioning

confidence: 99%

Severe feed restriction increases permeability of mammary gland cell tight junctions and reduces ethanol stability of milk

Stumpf

Fischer

McManus

et al. 2013

Animal

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A total of twelve lactating Jersey cows were used in a 5-week experiment to determine the effects of severe feed restriction on the permeability of mammary gland cell tight junctions (TJs) and its effects on milk stability to the alcohol test. During the first 2 weeks, cows were managed and fed together and received the same diet according to their nutritional requirements (full diet: 15 kg of sugar cane silage; 5.8 kg of alfalfa hay; 0.16 kg of mineral salt and 6.2 kg of concentrate). In the 3rd week, animals were distributed into two groups of six cows each. One group received the full diet and the other a restricted diet (50% of the full diet). In the 4th and 5th weeks, all animals received the full diet again. Milk composition and other attributes, such as titratable acidity, ethanol stability, pH, density and somatic cell count (SCC) were evaluated. Cortisol levels indicated the stress condition of the cows. Plasma lactose and milk sodium were measured to assess mammary TJ leakiness. Principal factor analysis (PFA) showed that the first two principal factors (PFs) contributed with 44.47% and 20.57% of the total variance in the experiment and, as feeding levels increased, milk stability to the ethanol test became higher and plasma lactose levels decreased, which indicates lower permeability of the mammary gland cell TJ. Correspondence analyses were consistent with PFA and also showed that lower feeding levels were related to reduced milk stability, high plasma lactose, high sodium in milk, low milk lactose (another parameter used to assess TJ permeability) and higher cortisol levels, indicating the stress to which animals were submitted. All observations were grouped in three clusters, with some of the above-mentioned patterns. Feeding restriction was associated with higher permeability of TJ, decreasing milk stability to the ethanol test.

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“…Previous studies have shown that milk ethanol stability is weakly related to coagulation time test (CTT) (Molina et al, 2001) and milk traits associated to them are quite different (Chavez et al, 2004). Milk ethanol stability is related to the ionic strength, potassium, and chloride contents while coagulation time is related to pH, urea, and phosphorus contents.…”

Section: Introductionmentioning

confidence: 99%

Seasonal variation, method of determination of bovine milk stability, and its relation with physical, chemical, and sanitary characteristics of raw milk

Machado¹,

Fischer

Stumpf

et al. 2017

R. Bras. Zootec.

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-The objective of this research was to determine the variation of milk stability evaluated with ethanol, boiling, and coagulation time tests (CTT) to identify milk components related with stability and verify the correlation between the three methods. Bulk raw milk was collected monthly at 50 dairy farms from January 2007 to October 2009 and physicochemical attributes, somatic cell (SCC), and total bacterial counts (TBC) were determined. Milk samples were classified into low, medium, and high stability to ethanol test when coagulation occurred at 72 °GL, between 74 and 78 °GL, and above 78 °GL, respectively. Univariate analysis was performed considering the effects of year, months, and interaction in a completely randomized design. Principal factor analysis and logistic regression were done. There was an interaction between months and years for stability to the ethanol test and coagulation time. All samples were stable at the boiling test. Boiling test was not related to ethanol and coagulation time tests. Coagulation time was weakly but positively correlated with ethanol test. Broken line analysis revealed that milk stability measured with CTT and ethanol tests decreased sharply when SCC attained 790,000 or 106 cell/mL of milk, respectively. Milk stability measured with ethanol test decreased when TBC was higher than 250,000 cfu/mL, while there was no inflexion point between TBC and stability measured with CTT. Milk with high stability presented lower values for acidity, TBC, and SCC but higher values for pH, lactose, protein, and CTT compared with lowstability milk. Due to the execution easiness, single-point cut-off result and low cost, we do not recommend the replacement of ethanol test for boiling or coagulation time test.Key Words: milk composition, seasonality, somatic cell count Revista Brasileira de Zootecnia

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Bovine milk composition parameters affecting the ethanol stability

Cited by 73 publications

References 3 publications

Estabilidade Do Leite Ao Álcool Ainda Pode Ser Um Indicador Confiável?

Estabilidade Do Leite Ao Álcool Ainda Pode Ser Um Indicador Confiável?

Severe feed restriction increases permeability of mammary gland cell tight junctions and reduces ethanol stability of milk

Seasonal variation, method of determination of bovine milk stability, and its relation with physical, chemical, and sanitary characteristics of raw milk

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