Metaanalysis of ketosis milk indicators in terms of their threshold estimation

Self Cite

The milk analyse result reliability is important for assurance of foodstuff chain quality. There are more direct and indirect methods for milk composition measurement (fat (F), protein (P), lactose (L) and solids non fat (SNF) content). The goal was to evaluate some reference and routine milk analytical procedures on result basis. The direct reference analyses were: F, fat content (Röse-Gottlieb method); P, crude protein content (Kjeldahl method); L, lactose (monohydrate, polarimetric method); SNF, solids non fat (gravimetric method). F, P, L and SNF were determined also by various indirect methods: -MIR (infrared (IR) technology with optical fi lters), 7 instruments in 4 labs; -MIR-FT (IR spectroscopy with Fourier's transformations), 10 in 6; -ultrasonic method (UM), 3 in 1; -analysis by the blue and red box (BRB), 1 v 1. There were used 10 reference milk samples. Coeffi cient of determination (R 2 ), correlation coeffi cient (r) and standard deviation of the mean of individual diff erences (MDsd, for n) were evaluated. All correlations (r; for all indirect and alternative methods and all milk components) were signifi cant (P ≤ 0.001). MIR and MIR-FT (conventional) methods explained considerably higher proportion of the variability in reference results than the UM and BRB methods (alternative).

Section: Introductionmentioning

confidence: 99%

A Comparison of Result Reliability for Investigation of Milk Composition by Alternative Analytical Methods in Czech Republic

Hanuš¹,

Řı́ha²,

Samková³

et al. 2014

Self Cite

“…Values for components (contents) and milk indicators were determined: fat (F); crude protein (CP, total N × 6.38); lactose monohydrate (L); solids non-fat (SNF); urea (U); milk freezing point (MFP); somatic cell count (SCC); total count of mesophilic microorganisms (TCM); count of coli-form bacteria (COLI); milk thermostability (TES); residues of inhibitory substances (RIS, for possible occurrence of antibiotica (drugs) residues and also for interference potential of possible phytoactive substances). In addition, energy (ketose) milk (cow) coefficients F / CP and F / L (Steen et al, 1996;Siebert and Pallauf, 2010;van Knegsel et al, 2010;Hanuš et al, 2013;Manzenreiter et al, 2013) were calculated. Milk analyzes were performed according to relevant methods with calibrated and controlled analytical techniques according to standard operating procedures.…”

Section: Analysis Of Bulk Milk Samplesmentioning

confidence: 99%

Raw Cow Milk Thermostability and its Relations to Other Indicators

Hanuš¹,

Samková²,

Chládek³

et al. 2018

Self Cite

The aim was to evaluate the chosen relationships among milk composition, factors of primary milk production and milk thermostability (TES) on large data file during whole season (n 2,829). The results showed the TES mean 20.71 ± 8.19 minutes (geometric mean 19, median 20 minutes), from 3 to 57 minutes. Variation coefficient was 39.6%. The highest monthly mean was in September (23.98 ± 7.97, vx 33.3 % and xg 22.4 min.) and the lowest in January (16.5 ± 7.17, vx 43.5 % and xg 15.1 min.) and monthly mean values fluctuated (P < 0.001) in a relatively broad range of 7.48 minute (36.1 %). Weak positive correlation was found between the TES (also log TES) and log TCM (total count of microorganisms) and log COLI (count of coli microorganisms) as well (0.169 and 0.124; P < 0.01; n 1,353 and 1,355). The somatic cell count (SCC) showed no significant relationship with TES (P > 0.05). The surprising results are probably due to the lower variability and especially TCM, COLI and SCC level (248 ± 139 103ml-1; xg 218; vx 56.2 %; n 3,253) in the bulk milk. Significant effect on the TES was identified also in farms (P < 0.001). The results should contribute to an effective method of raw milk selection for dairy products with higher thermal stress during processing. The proposed selection limits for farms according to their history to predict better TES of raw material for 2 years of milk collection are: summer, TES mean over 17.5 minutes, variability up to 36.4 %; winter, over 13.0 minutes and up to 43.3 %.

“…Values for components (contents) and milk properties were determined: fat (F); crude protein (CP, total N × 6.38); lactose monohydrate (L); total solids (TS); solids non-fat (SNF); urea (U); milk freezing point (MFP); somatic cell count (SCC); total count of mesophilic microorganisms (TCM); count of coli-form bacteria (COLI); milk thermostability (TES); residues of inhibitory substances (RIS, for possible occurrence of antibiotica (drugs) residues and also for possible interference of potential phytoactive substances). In addition, energy (ketose) milk (cow) coefficients F / CP and F / L (Steen et al, 1996;van Knegsel et al, 2010;Hanuš et al, 2013;Manzenreiter et al, 2013) were calculated.…”

Section: Analysis Of Bulk Milk Samplesmentioning

confidence: 99%

Impact of Feeding of Legume-Cereal Mixture Silages on Dairy Cow Milk Thermostability and Quality

Hanuš¹,

Němečková²,

Pozdíšek

et al. 2018

Self Cite

Current changes in climate (increasing drought) and the rise in prices of protein concentrate feed are the reasons for the increasing interest in growing and production and increasing silages from legume‑cereal mixtures (LCM) in rations for dairy cows. Another reason is to improve the soil fertility using LCM in crops rotation. The impact of feeding of dairy cows (Czech Fleckvieh and Holstein, 50 herds) on milk quality was monitored (for 3 years) when modifying the roughage feeding rations by additions of LCM silages. Bulk milk samples were tested (n = 641 (15 herds) LCM as experiment and 2,428 (35) as control). LCM was higher in crude protein, lactose, solids non‑fat and total microorganisms (from P ≤ 0.05 to P ≤ 0.001). The lower was LCM in the milk freezing point and the urea content (P < 0.05 and P < 0.001). The fat content and the somatic cell count were insignificantly different (P > 0.05). There was a significant effect of LCM on milk thermostability (18.85 < 20.9 minutes, P < 0.05). The residues of inhibitory substances in milk were not recorded in the LCM group. The LCM application is a risk‑free way of replacement of roughage component part of dairy cow feeding rations with regard to raw milk quality.