Seasonal variation in milk vitamin contents available for processing in Punjab, Pakistan

Yasmin, Adeela; Huma, Nuzhat; Butt, Masood Sadiq; Zahoor, Tahir; Yasin, Muhammad

doi:10.1016/j.jssas.2012.01.002

Cited by 16 publications

(16 citation statements)

References 18 publications

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“…Variation also occurred between the wet and dry seasons, thus agreeing with Hashmi and Saleem (8) , who showed that fat and protein values decreased during the hot summer months, whilst lactose content increased in the same period. In the case of the present study, the fat content ranged from 3.5% to 13.2%, which contrasted to those results found by Yasmim et al (16) . They observed a smaller fat content ranging from 4.3% to 5.4%.…”

Section: Discussioncontrasting

confidence: 99%

“…It is a good source of energy for body activities particularly for the brain function and hormonal regulation (3) . As for the seasonal monthly variation, the values found for lactose agreed with those found by Yasmin et al (16) , who observed the highest lactose content (6.26%) happened during a cold month and the lowest one (4.93%) in a warm month. However, Coelho et al (17) found average values of 5.02% for lactose, which was reported to increase during the hot summer months.…”

Section: Discussionsupporting

confidence: 90%

“…Tonhati et al (2) and Jorge et al (6) found overall means for protein of 3.9% and 3.92%, respectively, and these values were very close to those found in the present study. The results from many examples in Brazil agree to those of Pakistan, which showed similar higher protein values as proposed by Yasmin et al (16) . In the Pakistani case, the mean protein ranged from 2.3% to 3.22% throughout the year with lower values being observed during the summer months.…”

Section: Discussionsupporting

confidence: 90%

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QUALITY OF REFRIGERATED RAW MILK FROM BUFFALO COWS (Bubalus bubalis bubalis) IN DIFFERENT FARMS AND SEASONS IN BRAZIL

et al. 2017

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The present research aimed to examine the chemical and microbiological characteristics of refrigerated raw milk collected from buffalo-only dairy herds from different farms and seasons. Samples were collected from twelve farms producing buffalo milk, located in the Mideast region of São Paulo state, in Brazil, once a month throughout the dairy calendar year from 2011 to 2014. The analysis of fat, protein, lactose, dry extract, and total solids contents were carried out using Infrared Absorption. Residues for antimicrobial analysis were carried out using Delvo Test Kit technique, and both somatic cell count and standard plate count analysis were carried out using Flow Cytometry. The analysis of the chemical components as well as for the microbiological analysis of SPC proved to be statistically significant throughout the period. No antibiotic residues were found in the totality of the sample, hence indicating that the farmers complied with the current sanitary legislation in that country, as well as SCC; however, higher values were found for the SPC. Significant results for all parameters analyzed were found among the farms, indicating that price incentives paid for the quality of raw milk could be an alternative to dairy processing companies, favoring yield and quality of the final product. Keywords: Brazil; chemical parameters; dairy; microbiological parameters; monitoring. ResumoO presente estudo objetivou examinar as características químicas e microbiológicas do leite cru refrigerado coletado em diferentes fazendas e estações. Amostras foram coletadas em doze fazendas 2 Cienc. anim. bras., Goiânia, v.18, 1-12, e-41815, 2017Quality of refrigerated raw milk from buffalo cows… produtoras de leite de búfala localizadas na região centro-leste do estado de São Paulo, Brasil, uma vez ao mês entre os anos de 2011 a 2014. Análises de gordura, proteína, lactose, extrato seco e sólidos totais foram realizadas utilizando-se técnica de Infra-vermelho. Análises de resíduos de antimicrobianos foram realizadas através do teste rápido Kit Delvo Test. Análises de contagem de células somáticas e contagem padrão em placas foram conduzidas através de Citometria de Fluxo. Resultados das análises dos componentes químicos, assim como da análise microbiológica de CPP, demonstraram diferenças estatísticas significativas através das estações para estes parâmetros. Em todas as amostras analisadas nenhum resíduo de antimicrobiano foi detectado, indicando que os produtores estão respeitando a legislação sanitária brasileira vigente, bem como para SCC; no entanto, valores acima do permitido foram encontrados para CPP. Diferenças significativas para todos os parâmetros analisados foram encontradas entre as fazendas investigadas, indicando que o incentivo de preço pago pela qualidade do leite cru poderia ser uma alternativa às empresas de processamento de lácteos, favorecendo o rendimento e a qualidade do produto final. Palavras-chave: Brasil; laticínio; monitoramento; parâmetros químicos; parâmetros microbiológicos.

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Section: Discussioncontrasting

confidence: 99%

Section: Discussionsupporting

confidence: 90%

Section: Discussionsupporting

confidence: 90%

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QUALITY OF REFRIGERATED RAW MILK FROM BUFFALO COWS (Bubalus bubalis bubalis) IN DIFFERENT FARMS AND SEASONS IN BRAZIL

et al. 2017

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“…Similar to IgG concentration, colostral protein concentration improved as parity increased, but this was expected, because IgG is a protein (Parrish et al, 1950). Cows that calved in the winter produced 9 g/L more protein than spring-calving cows, but several factors tend to differ across seasons, including diet (Heck et al, 2009;Yasmin et al, 2012), housing, and climate (Nardone et al, 1997;Cabral et al, 2016). Dams immunized against infectious bovine rhinotracheitis before calving produced 11 g/L more protein than nonvaccinated cows.…”

Section: Nutritional Componentsmentioning

confidence: 99%

Evaluation of factors associated with immunoglobulin G, fat, protein, and lactose concentrations in bovine colostrum and colostrum management practices in grassland-based dairy systems in Northern Ireland

Dunn

Ashfield

Earley

et al. 2017

Journal of Dairy Science

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The objectives of this study were to investigate colostrum feeding practices and colostrum quality on commercial grassland-based dairy farms, and to identify factors associated with colostrum quality that could help inform the development of colostrum management protocols. Over 1 yr, background information associated with dairy calvings and colostrum management practices were recorded on 21 commercial dairy farms. Colostrum samples (n = 1,239) were analyzed for fat, protein, lactose, and IgG concentration. A subset was analyzed for somatic cell count and total viable bacteria count. Factors associated with nutritional and IgG concentrations were determined using both univariate and multivariate models. This study found that 51% of calves were administered their first feed of colostrum via esophageal tube, and the majority of calves (80%) were fed >2 L of colostrum at their first feed (mean = 2.9 L, SD = 0.79), at a mean time of 3.2 h (SD 4.36) after birth, but this ranged across farms. The mean colostral fat, protein, and lactose percentages and IgG concentrations were 6.4%, 14%, 2.7%, and 55 mg/mL, respectively. The mean somatic cell count and total viable count were 6.3 log and 6.1 log, respectively. Overall, 44% of colostrum samples contained <50 mg/mL IgG, and almost 81% were in excess of industry guidelines (<100,000 cfu/mL) for bacterial contamination. In the multivariate model, IgG concentration was associated with parity and time from parturition to colostrum collection. The nutritional properties of colostrum were associated with parity, prepartum vaccination, season of calving, and dry cow nutrition. The large variation in colostrum quality found in the current study highlights the importance of routine colostrum testing, and now that factors associated with lower-quality colostrum on grassland-based dairy farms have been identified, producers and advisers are better informed and able to develop risk-based colostrum management protocols.

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“…Conforme Yasmin et al (2012) a sazonalidade na composição química e na microbiota do leite cru podem promover variações nas características sensoriais e nutricionais dos queijos, impactar sua aceitação de mercado e a credibilidade da cadeia produtiva em construir e manter um padrão de qualidade. Com a liberação para a comercialização do queijo Minas artesanal em território nacional, a falta de padrão sensorial, físico-químico e microbiológico seria ainda mais impactante.…”

Section: Introductionunclassified

Características Do Leite Cru E Do Queijo Minas Artesanal Do Serro Em Diferentes Meses

Figueiredo

Boari

Sobrinho

et al. 2015

AVS

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Objetivou-se avaliar características do leite cru e do queijo Minas artesanal do Serro, Minas Gerais, produzidos em diferentes meses. Amostras foram coletadas em janeiro, março, maio, julho, setembro e novembro de 2013. No leite cru foi determinada a acidez titulável, densidade, gordura, umidade, massa seca, proteína, lactose, resíduo mineral fixo, coliformes totais e termotolerantes, Staphylococcus spp., Staphylococcus coagulase positiva, bactérias láticas e micro-organismos aeróbios mesófilos. Nos queijos foram realizadas as análises mencionadas, exceto densidade e lactose. Também foi determinado pH, atividade de água, firmeza, adesividade e cor (L*a*b*, croma e matiz). Houve variação (P<0,05) na acidez, lactose, contagens de coliformes termotolerantes e bactérias láticas no leite cru. Dentre estas, ressalta-se a maior acidez e menor teor de lactose em janeiro, março, julho, setembro e novembro, meses que também apresentaram maiores contagens de coliformes termotolerantes e bactérias láticas. Nos queijos houve variação, ao longo dos meses, para pH, acidez, gordura corrigida para a massa seca, massa seca, firmeza, adesividade, intensidade de verde (−a*), intensidade de amarelo (b*), croma (C), atividade de água, contagens de coliformes termotolerantes e Staphylococcus spp. Os resultados sugerem que o teor umidade, massa seca e gordura corrigida para massa seca dos queijos são suscetíveis à umidade relativa do ar e variações nestes parâmetros influenciam a firmeza, adesividade, atividade de água e cor. Assim como no leite, nos queijos foram observadas maiores contagens de coliformes termotolerantes e de Staphylococcus spp. em janeiro e novembro, os quais apresentam maior índice pluviométrico e temperatura mais alta.

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Seasonal variation in milk vitamin contents available for processing in Punjab, Pakistan

Cited by 16 publications

References 18 publications

QUALITY OF REFRIGERATED RAW MILK FROM BUFFALO COWS (Bubalus bubalis bubalis) IN DIFFERENT FARMS AND SEASONS IN BRAZIL

QUALITY OF REFRIGERATED RAW MILK FROM BUFFALO COWS (Bubalus bubalis bubalis) IN DIFFERENT FARMS AND SEASONS IN BRAZIL

Evaluation of factors associated with immunoglobulin G, fat, protein, and lactose concentrations in bovine colostrum and colostrum management practices in grassland-based dairy systems in Northern Ireland

Características Do Leite Cru E Do Queijo Minas Artesanal Do Serro Em Diferentes Meses

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