Science du lait et principe des techniques laitières

Alais, C.

doi:10.4267/2042/67008

Cited by 75 publications

(102 citation statements)

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“…It is indeed commonly accepted that lactose content is inversely proportional to the contents of other dissolved elements (minerals in particular) because of the sustained osmotic pressure [2] and generally inversely proportional to fat and protein contents. Such was not the case with available elements in this study (fat, nitrogen and total calcium contents) but other mineral elements important for osmotic pressure (Na, K, Cl...) were not analysed.…”

Section: Discussionmentioning

confidence: 99%

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Chemical composition and coagulation properties of modicana and holstein cows' milk

Chiofalo¹,

Maldonato²,

Martin

et al. 2000

Ann. Zootech.

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-The chemical composition and clotting properties of milk from 45 Modicana (Mo) and Holstein (Ho) cows were assessed over the winter (December and January) and spring periods (March-April). The cows came from 4 farms of the Ragusa region (Italy). Considerable differences in milk yield, milk composition and clotting properties were noted between breeds. During the winter and spring periods, Mo and Ho produced an average 15.4 and 35.8 kg . day -1 of milk, respectively. The Mo milk contained significantly more fat (+5.8 g . kg -1 ), nitrogen (+5.9 g . kg -1 ) and lactose (+1.9 g . kg -1 ). The casein/true protein ratio was also higher in Mo milk (+3.5%) and the plasmin content was 87% lower. The fatty acid composition was the same in both breeds. The pH of the Mo milk was lower (-0.07), coagulation time and curd firming rate were quicker (32 and 53% respectively) and the curd was firmer (+50%). The results obtained during the spring period were very close to those of the winter period. For a same nitrogen content, the Mo milk produced a 16% firmer curd than the Ho milk, probably due to its higher casein/protein ratio and its higher content of casein κ variant B (75 and 28% for Mo and Ho cows respectively). milk / Holstein and Modicana breeds / chemical composition/ clotting propertiesRésumé -Composition chimique et aptitude à la coagulation du lait des races bovines Modicana et Holstein. La production, la composition chimique et l'aptitude à la coagulation du lait de 45 vaches de race Modicana (Mo) et Holstein (Ho) vêlant à partir du mois de septembre ont été contrôlées en hiver (décembre et janvier) et au printemps (mars et avril). Les animaux provenaient de 4 élevages de Ragusa en Italie (Sicile). Des différences considérables ont été observées entre les races pour la production laitière, la composition chimique et l'aptitude à la coagulation du lait. En moyenne, au cours de l'hiver et du printemps, les Mo et Ho ont produit respectivement 15,4 et 35,8 kg . jour -1 de lait. Le lait Mo a été significativement plus riche en matières grasses (+5,8 g . kg -1 ), en matières azotées totales (+5,9 g . kg -1 ) et en lactose (+1,9 g . kg -1 ). Le rapport caséines/proteines, Ann. Zootech. 49 (2000) 497-503 497

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Section: Discussionmentioning

confidence: 99%

“…1 Measured 30 minutes after rennet addition. 2 Measured after a firming time equal to clotting time. 3 Residual standard deviation.…”

Section: Coagulation Propertiesmentioning

confidence: 99%

Chemical composition and coagulation properties of modicana and holstein cows' milk

Chiofalo¹,

Maldonato²,

Martin

et al. 2000

Ann. Zootech.

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“…L'activité protéolytique de ces laits est souvent jusqu'à 10 fois supérieure à celle de l'équi-pement protéasique natif (Alais, 1984).…”

Section: Variation De La Teneur En Protéase-peptones Du Lait Au Coursunclassified

Revue bibliographique : la fraction protéose-peptones du lait

Pâquet¹

1989

Lait

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(reçu le 12-11-1987, accepté le 3-6-1988) Résumé -Les constituants de la fraction protéose-peptones du lait de vache sont décrits. Ils sont divisés en 2 classes en fonction de leur origine : d'une part les hydrolysats qui comprennent les composants 5 et 8 ainsi que de nombreux polypeptides résultant de l'hydrolyse des caséines par les protéases natives du lait; d'autre part des protéines, dont le composant 3, ainsi que des protéines majeures résiduelles. La composition et la concentration des protéose-peptones varient au cours de la conservation du lait et pourraient être considérées comme indicateurs de qualité. Les protéose-peptones ont de nombreuses propriétés fonctionnelles. Parmi celles-ci, la capacité du composant 3 d'inhiber la lipolyse dans le lait est probablement liée au caractère hydrophobe de ce composant. Cet article résume également les connaissances des fractions protéose-peptones des laits d'autres mammifères.protéose-peptones -protéine -caséine -protéolyse -plasmine Summary -Review : the proteose-peptone fraction of milk.

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“…Nitrogen secreted in the milk was calculated by the equation of Alais [1]. N (milk) = milk yield (kg·d -1 ) × (milk protein (g·kg -1 ) + 1.6) / 6.38.…”

Section: Animal Measurementsmentioning

confidence: 99%

Effect of nitrogen fertiliser rate and protein supplementation on the herbage intake and the nitrogen balance of grazing dairy cows

2002

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-The objective of this study was to examine the effect of the level of reducing nitrogen (N) fertiliser rate on herbage intake and N balance of dairy cows grazing a pure perennial ryegrass pasture. The addition of a protein supplement to cows grazing the low N fertilised sward was also evaluated. Three treatments were compared over three periods of 2 weeks using 9 fistulated cows in a 3 × 3 Latin square design: HN (80 kg N·ha -1 ·regrowth -1 ), LN (0-20 kg N·ha -1 ·regrowth -1 ), LN+S (LN + 2 kg of soybean meal (SBM)). Daily herbage organic matter (OM) intake was estimated by chromic oxide dilution in the faeces. Nitrogen and ADF contents in faecal OM were used to estimate the herbage digestibility. Herbage mass, grazing behaviour and rumen fermentation pattern were measured. Nitrogen intake was estimated by the chemical composition of the defoliated herbage and urinary N was calculated by subtracting milk N and faecal N output from N intake. Digestibility (0.79), daily intake (16.4 kg OM), grazing time (512 min) and the proportion of volatile fatty acid were not affected by reducing the N fertiliser rate. These results may be explained by the moderate effect of N fertilisation on herbage mass which remained high in the LN swards (3.9 vs. 4.7 t OM·ha -1 for HN) and the rather large herbage allowance which allowed the cows to graze a herbage with a crude protein content that still remained higher than 160 g·kg -1 DM. On the LN sward, N intake was significantly lower (-80 g·d -1 ) (P < 0.01), faecal N and milk N output remained unchanged, whereas urine N output decreased (-77 g·d -1 ) (P < 0.01). Protein supplementation did not depress HOMI or grazing time, supplemented cows consumed 2.4 kg OM more (P < 0.01) and this increased milk yield by 1.3 kg·kg -1 SBM (P < 0.01). SBM supplementation largely increased N intake, and finally N excreted in the urine. It was concluded that N fertilisation, and N supplementation are efficient means to manipulate animal performances and N balance in grazing dairy cows. . Res. 51 (2002) 279-293  INRA, EDP Sciences, 2002 DOI: 10.1051/animres:2002022Résumé -Influence du niveau de fertilisation azotée et de la complémentation azotée sur l'ingestion et le bilan azoté des vaches laitières pâturant du ray-grass anglais. L'effet du niveau de fertilisation azotée et de la complémentation avec du tourteau de soja (50 % normal et 50 % tanné) a été étudié chez des vaches laitières pâturant un ray-grass anglais. Trois traitements ont été comparés avec 9 vaches fistulées au niveau du rumen, selon un schéma en carré latin 3 × 3 sur des périodes de 2 semaines : HN (80 kg N·ha -1 ·cycle -1 ), LN (0-20 kg N·ha -1 ·cycle -1 ), LN+S (LN + 2 kg de tourteau de soja (SBM)). Les quantités d'herbe ingérée ont été calculées en mesurant la quantité de fèces par dilution de l'oxyde de chrome et en estimant la digestibilité de l'herbe ingérée à partir de la teneur en N et en ADF des fèces. L'azote ingéré a été estimé à partir de la composition chimique de l'herbe dé-foliée et l'azote urinaire a été ...

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Science du lait et principe des techniques laitières

Abstract: Commission du Concours Général Science du lait et principe des techniques laitières (1) par Ch; ALAIS M. THIEULIN.-L'ouvrage que nous sommes heureux de pré

Cited by 75 publications

References 0 publications

Chemical composition and coagulation properties of modicana and holstein cows' milk

Chemical composition and coagulation properties of modicana and holstein cows' milk

Revue bibliographique : la fraction protéose-peptones du lait

Effect of nitrogen fertiliser rate and protein supplementation on the herbage intake and the nitrogen balance of grazing dairy cows

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