Estimation of Milk Fatty Acids Health Index as Milk Value Added Determinant using FT-NIRS

Abstract

The current milk price system based on Total Plate Count (TPC) and Total Solids (TS) are less sensitive in determining milk quality. Milk fatty acids profiles reflected milk quality for human health. However, their determination using Gas Chromatography (GC) is impracticable to be included as a daily price decision determinant. The study aimed to find a model for milk value added based on milk fatty acids profiles that reflected milk quality for human health measured by pre-calibrated rapid Fourier Transform Near-Infrared Reflectance Spectroscopy (FT-NIRS) method. Two hundred fifty-six samples of milk were collected from 3 dairy farm areas. Samples were analyzed using a Milkotronic milk analyzer for fat, protein and lactose contents and Gas Chromatography (GC) for fatty acids. The data were inputted into the FT-NIRS spectrum for calibration. The regression model to calculate milk value-added that can be used as a bonus system was developed after classifying and weighting of Milk Fatty Acid Index (MFAI) determined based on expert judgment. The results showed that milk fatty acids profiles vary greatly. Eight parameters (CLA, C16:0, SFA, MUFA, LCFA, PUFA, C18:2 trans9, 12 and H/H) can be detected accurately using FT-NIRS and used in milk value-added calculation. Simpler equation was used Y = 16.38307 + 5.395582 CLA + 0.695062 PUFA -0.0244 C18:2, trans 9, 12 with R 2 = 0.950 and was validated insignificantly different as calculated from the 8 parameters. It is concluded that the milk processing industry can use milk fatty acids generated from FT-NIRS to add value to milk collected from smallholder farmers.

Ration to Produce Milk High in Conjugated Linoleic Acid (CLA) at Smallholder Dairy Farm: An In Vitro Reconstruction

“…Smallholder dairy farmers accounted for 98% of dairy farming in Indonesia, with less than ten cows ownership. On average, it produced 14.9 L/head/d, lower than large-scale dairy cattle farms (28 L/head/d) (Despal et al, 2021a). Despite lower milk production, smallholder dairy cattle farms produced milk with higher milk components, especially milk fat, due to the negative correlation between milk production and components (Husvéth et al, 2010).…”

“…Among others are species, breeds feed, biohydrogenation process in the rumen, altitude, season, milk production, and animal comfort. Milk fatty acids from smallholder dairy farms in different altitudes, feeding, season, and milking time have been collected and analyzed using chemical or NIRS analysis (Martha et al, 2019;Anzhany et al, 2021;Despal et al, 2021a). Based on the nutrient composition in milk, both highlands and lowlands have milk quality that was not much different (Anzhany et al, 2021).…”

“…However, traditional small-scale farms produced better milk components, primarily Unsaturated Fatty Acids (UFA) and CLA, than large farms (Despal et al, 2021b). Milk fatty acids profiles between areas were more influenced by feed type used (Despal et al, 2021a) and cow's comfort. According to Moran (2005), cows produced less during heat stress or at Temperature-Humidity Index (THI) >78, which is in humid tropics like Indonesia is at temperature >21°C.…”

“…Although the milk fatty acids profile and CLA of several milk samples from different dairy cattle areas have been analyzed (Despal et al, 2021a), the feeding management to produce the highest milk CLA and its digestion process have not been studied. Therefore, this study aimed to study feeding management and reconstruct and evaluate the digestion process of five rations that produced milk with high CLA using in vitro method.…”

The perception of rural dairy farmers concerning the commercialization of forage: Evidence from Lembang District

“…The sustainability of good quality forage is needed in dairy farming development in Indonesia because forage is the basal ration in dairy animal and take 40 to 60% in the ration [19 -22]. The quality and quantity of this plant material determines the nutrient balance in dairy animals which also affect milk component [23]. Low-quality forage has less economic value and produces lots of excess nutrients to the environment [24].…”