1
|
Evaluation of a Novel Infrared Thermography Projection to Assess Udder Health in Primigravid Dairy Heifers. Animals (Basel) 2022; 12:ani12233410. [PMID: 36496931 PMCID: PMC9738602 DOI: 10.3390/ani12233410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 11/10/2022] [Accepted: 11/17/2022] [Indexed: 12/09/2022] Open
Abstract
Heifer mastitis in early lactation impacts negatively on animal welfare, milk production and longevity. A major challenge for the prevention and control of mastitis in dairy heifers is to establish when intramammary infection occurs because pre-partum secretum sampling is risky. We evaluated a ventrodorsal projection to capture thermal images of the entire udder of primigravid and compared results against caudocranial projection, which is used in lactating cattle. Based on the analysis of 119 heifers and images taken at 2 months and 2 weeks pre-partum, a very strong positive correlation (r = 0.91 and r = 0.96, respectively) was shown between caudocranial and ventrodorsal projections of hind quarters. Quarter maximum gradient temperatures were consistently greater on ventrodorsal projection than on caudocranial projection, and less variable than minimum gradient temperatures. The collection of ventrodorsal images is a simple one-step method involving the imaging of the entire udder in a manner safe for both the cattle and handlers. Together, these results demonstrate that a single projection can be used to scan the entire udder of primigravid dairy heifers in commercial farm conditions, with the potential to implement this as a routine method for the early detection of intramammary infection based on udder surface temperature.
Collapse
|
2
|
|
3
|
Gai N, Uniacke-Lowe T, O’Regan J, Faulkner H, Kelly AL. Effect of Protein Genotypes on Physicochemical Properties and Protein Functionality of Bovine Milk: A Review. Foods 2021; 10:2409. [PMID: 34681458 PMCID: PMC8535582 DOI: 10.3390/foods10102409] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 09/29/2021] [Accepted: 09/30/2021] [Indexed: 12/05/2022] Open
Abstract
Milk protein comprises caseins (CNs) and whey proteins, each of which has different genetic variants. Several studies have reported the frequencies of these genetic variants and the effects of variants on milk physicochemical properties and functionality. For example, the C variant and the BC haplotype of αS1-casein (αS1-CN), β-casein (β-CN) B and A1 variants, and κ-casein (κ-CN) B variant, are favourable for rennet coagulation, as well as the B variant of β-lactoglobulin (β-lg). κ-CN is reported to be the only protein influencing acid gel formation, with the AA variant contributing to a firmer acid curd. For heat stability, κ-CN B variant improves the heat resistance of milk at natural pH, and the order of heat stability between phenotypes is BB > AB > AA. The A2 variant of β-CN is more efficient in emulsion formation, but the emulsion stability is lower than the A1 and B variants. Foaming properties of milk with β-lg variant B are better than A, but the differences between β-CN A1 and A2 variants are controversial. Genetic variants of milk proteins also influence milk yield, composition, quality and processability; thus, study of such relationships offers guidance for the selection of targeted genetic variants.
Collapse
Affiliation(s)
- Nan Gai
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland; (N.G.); (T.U.-L.)
| | - Therese Uniacke-Lowe
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland; (N.G.); (T.U.-L.)
| | - Jonathan O’Regan
- Nestlé Development Centre Nutrition, Wyeth Nutritionals Ireland, Askeaton, Co., V94 E7P9 Limerick, Ireland; (J.O.); (H.F.)
| | - Hope Faulkner
- Nestlé Development Centre Nutrition, Wyeth Nutritionals Ireland, Askeaton, Co., V94 E7P9 Limerick, Ireland; (J.O.); (H.F.)
| | - Alan L. Kelly
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland; (N.G.); (T.U.-L.)
| |
Collapse
|
4
|
|
5
|
|
6
|
Abstract
This research communication describes enzymatic and physico-chemical changes during storage of UHT milk. The UHT milk sample was stored at 5 and 30°C for 4 months and analyzed regularly at intervals of one month. During storage of UHT milk, there was a significant (P < 0.001) increase in non-protein nitrogen, non-casein nitrogen, soluble calcium, soluble magnesium and proteolysis, while a significant (P < 0.001) decrease in pH was observed. There was a slight change in the particle size and zeta potential of casein micelles. Changes were more pronounced in milk samples stored at 30°C than in those stored at 5°C. During storage, there occurred changes in pH, viscosity, salt balance and nitrogenous components which adversely affected quality. It was concluded that the proteolysis led to the acidification which had a destabilizing effect on the milk.
Collapse
|
7
|
Karlsson MA, Langton M, Innings F, Malmgren B, Höjer A, Wikström M, Lundh Å. Changes in stability and shelf-life of ultra-high temperature treated milk during long term storage at different temperatures. Heliyon 2019; 5:e02431. [PMID: 31538115 PMCID: PMC6745408 DOI: 10.1016/j.heliyon.2019.e02431] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2019] [Revised: 05/01/2019] [Accepted: 09/03/2019] [Indexed: 11/22/2022] Open
Abstract
In the ultra-high temperature (UHT) process, milk is subject to temperatures above 135 °C for few seconds giving a product with a shelf-life of several months. The raw milk quality, UHT process and storage conditions affect the stability. In this study, the stability of UHT milk produced in an indirect system was evaluated by studying changes in taste, colour, fat separation, fat adhesion to the package, sedimentation, gelation, heat coagulation time, pH and ethanol stability during storage for up to one year at different temperatures. UHT milk stored at 4 and 20 °C had the longest shelf-life of 34-36 weeks, limited by sediment formation. Storage at 30 and 37 °C considerably decreased the shelf-life of UHT milk to 16-20 weeks, whereby changes in sediment formation, taste and colour were the limiting factors. Our results suggest that the changes observed at the different storage temperatures can be explained by different known mechanisms.
Collapse
Affiliation(s)
- Maria A. Karlsson
- Swedish University of Agricultural Sciences, Department of Molecular Sciences, P.O. 7015, 75007, Uppsala, Sweden
| | - Maud Langton
- Swedish University of Agricultural Sciences, Department of Molecular Sciences, P.O. 7015, 75007, Uppsala, Sweden
| | - Fredrik Innings
- Tetra Pak Processing Systems AB, Ruben Rausings gata, 22186, Lund, Sweden
| | - Bozena Malmgren
- Tetra Pak Processing Systems AB, Ruben Rausings gata, 22186, Lund, Sweden
| | - Annika Höjer
- Norrmejerier Ek. Förening, Mejerivägen 2, 90622, Umeå, Sweden
| | - Malin Wikström
- Norrmejerier Ek. Förening, Mejerivägen 2, 90622, Umeå, Sweden
| | - Åse Lundh
- Swedish University of Agricultural Sciences, Department of Molecular Sciences, P.O. 7015, 75007, Uppsala, Sweden
| |
Collapse
|
8
|
Li S, Ye A, Singh H. Seasonal variations in composition, properties, and heat-induced changes in bovine milk in a seasonal calving system. J Dairy Sci 2019; 102:7747-7759. [PMID: 31326173 DOI: 10.3168/jds.2019-16685] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Accepted: 05/23/2019] [Indexed: 11/19/2022]
Abstract
We determined seasonal variations in the composition and characteristics of bovine milk, as well as heat-induced changes in the physicochemical properties of the milk, in a typical seasonal-calving New Zealand herd over 2 full milking seasons. Fat, protein, and lactose contents varied consistently during the year in patterns similar to those of the lactation cycle. Seasonality also had significant effects on milk calcium, ionic calcium, fat globule size, buffering capacity, and ethanol stability, but not on casein micelle size. The ratio of casein to total protein did not vary significantly over the season, but late-season milk had the highest content of glycosylated κ-casein (G-κ-CN) and the lowest content of α-lactalbumin in both years. We observed significant between-year effects on protein, total calcium, ionic calcium, pH, and casein:total protein ratio, which might have resulted from different somatic cell counts in the 2 years. Compared with heating at 90°C for 6 min, UHT treatment (140°C for 5 s) induced greater dissociation of κ-casein, a similar extent of whey protein denaturation, a lower extent of whey protein-casein micelle association, and a larger increase in casein micelle size. Indeed, UHT treatment might have triggered significant dissociation of G-κ-CN, resulting in aggregation among the casein micelles and increased apparent mean casein micelle diameter. Seasonality had significant effects on the partitioning of G-κ-CN between the micelle and the serum phase, the extent of whey protein-casein micelle association under both heating conditions, and the casein micelle size of the UHT milk.
Collapse
Affiliation(s)
- Siqi Li
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Aiqian Ye
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
| | - Harjinder Singh
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| |
Collapse
|
9
|
Anema SG. Age Gelation, Sedimentation, and Creaming in UHT Milk: A Review. Compr Rev Food Sci Food Saf 2018; 18:140-166. [PMID: 33337027 DOI: 10.1111/1541-4337.12407] [Citation(s) in RCA: 50] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Revised: 10/11/2018] [Accepted: 10/14/2018] [Indexed: 11/30/2022]
Abstract
Demand for ultra-high-temperature (UHT) milk and milk protein-based beverages is growing. UHT milk is microbiologically stable. However, on storage, a number of chemical and physical changes occur and these can reduce the quality of the milk. These changes can be sufficiently undesirable so as to limit acceptance or shelf life of the milk. The most severe changes in UHT milk during storage are age gelation, with an irreversible three-dimensional protein network forming throughout, excessive sedimentation with a compact layer of protein-enriched material forming rapidly at the bottom of the pack, and creaming with excessive fat accumulating at the top. For age gelation, it is known that at least two mechanisms can lead to gelation during storage. One mechanism involves proteolytic degradation of the proteins through heat-stable indigenous or exogenous enzymes, destabilizing milk and ultimately forming a gel. The other mechanism is referred to as a physico-chemical mechanism. Several factors are known to affect the physico-chemical age gelation, such as milk/protein concentration, heat load during processing (direct compared with indirect UHT processes), and milk composition. Similar factors to age gelation are known to affect sedimentation. There are relatively few studies on the creaming of UHT milk during storage, suggesting that this defect is less common or less detrimental compared with gelation and sedimentation. This review focuses on the current state of knowledge of age gelation, sedimentation, and creaming of UHT milks during storage, providing a critical evaluation of the available literature and, based on this, mechanisms for age gelation and sedimentation are proposed.
Collapse
Affiliation(s)
- Skelte G Anema
- Fonterra Research and Development Centre, Private Bag 11029, Dairy Farm Road, Palmerston North, 4442, New Zealand.,Riddet Inst., Massey Univ., Private Bag 11222, Palmerston North, 4442, New Zealand
| |
Collapse
|
10
|
Destabilization of UHT milk by protease AprX from Pseudomonas fluorescens and plasmin. Food Chem 2018; 263:127-134. [DOI: 10.1016/j.foodchem.2018.04.128] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2018] [Revised: 04/27/2018] [Accepted: 04/28/2018] [Indexed: 02/07/2023]
|
11
|
Pilot study into milk haptoglobin as an indicator of udder health in heifers after calving. Res Vet Sci 2018; 116:83-87. [DOI: 10.1016/j.rvsc.2017.05.024] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2017] [Revised: 05/04/2017] [Accepted: 05/22/2017] [Indexed: 11/22/2022]
|
12
|
|
13
|
Murphy SC, Martin NH, Barbano DM, Wiedmann M. Influence of raw milk quality on processed dairy products: How do raw milk quality test results relate to product quality and yield? J Dairy Sci 2016; 99:10128-10149. [DOI: 10.3168/jds.2016-11172] [Citation(s) in RCA: 72] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2016] [Accepted: 08/03/2016] [Indexed: 11/19/2022]
|
14
|
Zhang S, Liu L, Pang X, Lu J, Kong F, Lv J. Use of Microfiltration to Improve Quality and Shelf Life of Ultra-High Temperature Milk. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12651] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Shuwen Zhang
- Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences; Beijing 100193 China
| | - Lu Liu
- Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences; Beijing 100193 China
| | - Xiaoyang Pang
- Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences; Beijing 100193 China
| | - Jing Lu
- Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences; Beijing 100193 China
| | - Fanpi Kong
- Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences; Beijing 100193 China
| | - Jiaping Lv
- Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences; Beijing 100193 China
| |
Collapse
|
15
|
Vargas DPD, Nörnberg JL, Mello RDO, Sheibler RB, Breda FC, Milani MP. Correlações entre contagem de células somáticas e parâmetros físico-químicos e microbiológicos de qualidade do leite. CIÊNCIA ANIMAL BRASILEIRA 2014. [DOI: 10.1590/1809-6891v15i420637] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Objetivou-se avaliar as correlações entre contagem de células somáticas (CCS) e os constituintes do leite e verificar as associações das condições ambientais com a CCS. Os dados utilizados foram de 1.541 unidades produtoras de leite referentes a 15 municípios da bacia leiteira do Vale do Taquari, Rio Grande do Sul. Foram tabulados os dados de CCS, contagem bacteriana total (CBT) e composição centesimal do leite, referentes ao período de junho de 2008 a dezembro de 2011, totalizando 44.089 amostras analisadas. A temperatura ambiente apresentou correlação positiva e significativa com a CCS, enquanto a precipitação pluviométrica e a umidade relativa do ar, ausência de correlação. Os teores de gordura, proteína, minerais e sólidos totais foram diretamente correlacionados com a CCS, enquanto que os sólidos não gordurosos e a lactose apresentaram comportamento inverso. Através da análise de componentes principais (ACP), auxiliada pelo método hierárquico aglomerativo de agrupamento, os sete tratamentos presentes no estudo foram reduzidos a cinco grupos de acordo com a similaridade, permitindo constatar que amostras com CCS superiores a 400.000 até 750.000 céls mL-1, apresentam a mesma qualidade, não justificando a estratificação de intervalos nesta amplitude de variação.
Collapse
|
16
|
Li N, Richoux R, Boutinaud M, Martin P, Gagnaire V. Role of somatic cells on dairy processes and products: a review. DAIRY SCIENCE & TECHNOLOGY 2014; 94:517-538. [PMID: 25309683 PMCID: PMC4180028 DOI: 10.1007/s13594-014-0176-3] [Citation(s) in RCA: 79] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/03/2014] [Revised: 05/28/2014] [Accepted: 06/16/2014] [Indexed: 01/25/2023]
Abstract
Somatic cells are an important component naturally present in milk, and somatic cell count is used as an indicator of udder health and milk quality. The role of somatic cells in dairy processes and products is ill-defined in most studies because the role of these cells combines also the concomitance of physicochemical modifications of milk, bacterial count, and the udder inflammation in the presence of high somatic cell count. The aim of this review is to focus on the role of somatic cells themselves and of endogenous enzymes from somatic cells in milk, in dairy transformation processes, and in characteristics of final products overcoming biases due to other factors. The immune function of somatic cells in the udder defense and their protective role in milk will be primarily considered. Different characteristics of milk induced by various somatic cell counts, types, and their endogenous enzymes influencing directly the technological properties of milk and the final quality of dairy products will be discussed as well. By comparing methods used in other studies and eliminating biases due to other factors not considered in these studies, a new approach has been suggested to evaluate the effective role of somatic cells on dairy processes and products. In addition, this new approach allows the characterization of somatic cells and their endogenous enzymes and, in future research, will allow the clarification of mechanisms involved in the release of these components from somatic cells during dairy processes, particularly in cheese technologies.
Collapse
Affiliation(s)
- N Li
- INRA, UMR 1253, Science et Technologie du Lait et de l'Œuf, 65 rue de Saint Brieuc, F-35042 Rennes, France ; Agrocampus Ouest, UMR 1253, Science et Technologie du Lait et de l'Œuf, 65 rue de Saint Brieuc, 35042 Rennes, France ; Actalia, BP 50915, 35009 Rennes, Cedex France
| | - R Richoux
- Actalia, BP 50915, 35009 Rennes, Cedex France
| | - M Boutinaud
- INRA, UMR 1348, Physiologie, Environnement et Génétique pour l'Animal et les Systèmes d'Élevage, 35590 Saint Gilles, France ; Agrocampus Ouest, UMR 1348, Physiologie, Environnement et Génétique pour l'Animal et les Systèmes d'Élevage, 35590 Saint Gilles, France
| | - P Martin
- INRA, UMR 1313, Génétique Animale et Biologie Intégrative, 78350 Jouy-en-Josas, France ; AgroParisTech, UMR 1313, Génétique Animale et Biologie Intégrative, 78350 Jouy-en-Josas, France
| | - V Gagnaire
- INRA, UMR 1253, Science et Technologie du Lait et de l'Œuf, 65 rue de Saint Brieuc, F-35042 Rennes, France ; Agrocampus Ouest, UMR 1253, Science et Technologie du Lait et de l'Œuf, 65 rue de Saint Brieuc, 35042 Rennes, France
| |
Collapse
|
17
|
Affiliation(s)
- Megan Tracy
- Department of Sociology and Anthropology; James Madison University; Harrisonburg; VA, 22807
| |
Collapse
|
18
|
Lu C, Wang G, Li Y, Zhang L. Effects of homogenisation pressures on physicochemical changes in different layers of ultra-high temperature whole milk during storage. INT J DAIRY TECHNOL 2013. [DOI: 10.1111/1471-0307.12055] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Guorong Wang
- Department of Nutrition and Food Sciences; The University of Vermont; Burlington; VT; 05405; USA
| | - Yan Li
- College of Food Science and Nutrition Engineering; China Agricultural University; Beijing; 100083; China
| | - Liebing Zhang
- College of Food Science and Nutrition Engineering; China Agricultural University; Beijing; 100083; China
| |
Collapse
|
19
|
Jensen HB, Holland JW, Poulsen NA, Larsen LB. Milk protein genetic variants and isoforms identified in bovine milk representing extremes in coagulation properties. J Dairy Sci 2012; 95:2891-903. [PMID: 22612926 DOI: 10.3168/jds.2012-5346] [Citation(s) in RCA: 67] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2012] [Accepted: 02/02/2012] [Indexed: 11/19/2022]
Abstract
A gel-based proteomic approach consisting of 2-dimensional gel electrophoresis coupled with mass spectrometry was applied for detailed protein characterization of a subset of individual milk samples with extreme rennet coagulation properties. A milk subset with either good or poor coagulation abilities was selected from 892 Danish Holstein-Friesian and Jersey cows. Screening of genetic variants of the major milk proteins resulted in the identification of common genetic variants of β-casein (CN; A(1), A(2), B), κ-CN (A, B), and β-lactoglobulin (LG; A, B), as well as a low frequency variant, κ-CN variant E, and variants not previously reported in Danish breeds (i.e., β-CN variant I and β-LG variant C). Clear differences in the frequencies of the identified genetic variants were evident between breeds and, to some extent, between coagulation groups within breeds, indicating that an underlying genetic variation of the major milk proteins affects the overall milk coagulation ability. In milk with good coagulation ability, a high prevalence of the B variants of all 3 analyzed proteins were identified, whereas poorly coagulating milk was associated with the β-CN variant A(2), κ-CN variant A or E, and β-LG variant A or C. The β-CN variant I was identified in milk with both good and poor coagulation ability, a variant that has not usually been discriminated from β-CN variant A(2) in other studied cow populations. Additionally, a detailed characterization of κ-CN isoforms was conducted. Six κ-CN isoforms varying in phosphorylation and glycosylation levels from each of the genetic variants of κ-CN were separated and identified, along with an unmodified κ-CN form at low abundance. Relative quantification showed that around 95% of total κ-CN was phosphorylated with 1 or 2 phosphates attached, whereas approximately 35% of the identified κ-CN was glycosylated with 1 to 3 tetrasaccharides. Comparing isoforms from individual samples, we found a very consistent κ-CN isoform pattern, with only minor differences in relation to breed, κ-CN genetic variant, and milk coagulation ability.
Collapse
Affiliation(s)
- H B Jensen
- Department of Food Science, Aarhus University, 8830 Tjele, Denmark.
| | | | | | | |
Collapse
|
20
|
Effect of infection with Teladorsagia circumcincta on milk production and composition in Assaf dairy sheep. Vet Parasitol 2012; 185:194-200. [DOI: 10.1016/j.vetpar.2011.10.023] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2011] [Revised: 10/14/2011] [Accepted: 10/18/2011] [Indexed: 11/23/2022]
|
21
|
Nóbrega DB, Langoni H. Breed and season influence on milk quality parameters and in mastitis occurrence. PESQUISA VETERINARIA BRASILEIRA 2011. [DOI: 10.1590/s0100-736x2011001200002] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The aims of the present study were to evaluate the performance of Jersey and Holstein cows under different rainfall conditions (dry and rainy seasons) by monitoring aspects related to subclinical mastitis (somatic cell count, microbiological isolation, type of isolated pathogen), milk quality (lactose, protein, fat, total solids) and production (mean milk production) of both breeds. The study was carried out in a dairy farm located in the state of São Paulo, Brazil. Eight visitations were done to the farm, four in a period of high rainfall and four in a period of low rainfall. Milk samples were collected from 79 Holstein cows and 37 Jersey cows for electronic somatic cell count and determination of the main milk components (protein, fat, total solids, lactose). Milk fat, protein, total solids and production were influenced by breed and the season, with similar tendencies for both breeds in both seasons. Somatic cell count (SCC) showed similar results for both breeds. Holstein cows with intramammary infections (IMI) presented a higher increase in SCC when compared to Jersey cows (P<0.001). In the dry season, 53 animals had IMI in at least one month during the study, which 32 were Holstein and 21 were Jersey cows. In the rainy season, 65 animals had intramammary infection, being 43 Holstein and 22 Jersey cows. The frequency of IMI cases was larger in the rainy season than in the dry season. Jersey cows had a lower chance of showing IMI signs and symptoms than Holstein cows in the rainy season (odds ratio=0.52). The larger number of IMI cases in the rainy season may have led to a lower milk lactose rate for both breeds, thus milk lactose rate can be considered an indicator of IMI status. There was prevalence of contagious pathogens overall in the study. The applied model showed that environmental pathogens were more frequently isolated from the breed Jersey, regardless of the study season. There seems to be differences in the immune response of Jersey and Holstein breeds.
Collapse
|
22
|
DE LONGHI ROSANA, SPINARDI NATALÍ, NISHIMURA MARLISETALISSA, MIYABE MARCIAYUKARI, ARAGON-ALEGRO LINACASALE, DE REZENDE COSTA MARCELA, DE SANTANA ELSAHELENAWALTER. A survey of the physicochemical and microbiological quality of ultra-heat-treated whole milk in Brazil during their shelf life. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2011.00741.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
23
|
Chavan RS, Chavan SR, Khedkar CD, Jana AH. UHT Milk Processing and Effect of Plasmin Activity on Shelf Life: A Review. Compr Rev Food Sci Food Saf 2011. [DOI: 10.1111/j.1541-4337.2011.00157.x] [Citation(s) in RCA: 87] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
24
|
Variations in coagulation properties of cheese milk from three Danish dairy breeds as determined by a new free oscillation rheometry-based method. ACTA ACUST UNITED AC 2011. [DOI: 10.1007/s13594-011-0018-5] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
25
|
HACHANA Y, KRAIEM K, PAAPE MJ. Effect of Plasmin, Milk Somatic Cells and Psychrotrophic Bacteria on Casein Fractions of Ultra High Temperature Treated Milk. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2010. [DOI: 10.3136/fstr.16.79] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
26
|
MAGARIÑOS HAROLDO, VARGAS MAURICIO, ROMERO ALEJANDRO, CARRASCO ERWIN, SELAIVE SADE. Use of reconstituted concentrated nonfat milk for the production of UHT milk: physical and chemical effects and stability. INT J DAIRY TECHNOL 2009. [DOI: 10.1111/j.1471-0307.2009.00460.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
27
|
Gaucher I, Mollé D, Gagnaire V, Gaucheron F. Effects of storage temperature on physico-chemical characteristics of semi-skimmed UHT milk. Food Hydrocoll 2008. [DOI: 10.1016/j.foodhyd.2007.04.007] [Citation(s) in RCA: 84] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
28
|
|
29
|
|
30
|
|
31
|
Kerr DE, Wellnitz O. Mammary expression of new genes to combat mastitis. J Anim Sci 2003; 81 Suppl 3:38-47. [PMID: 15000405 PMCID: PMC7110379 DOI: 10.2527/2003.81suppl_338x] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2002] [Accepted: 12/18/2002] [Indexed: 11/23/2022] Open
Abstract
Continual advances in the ability to produce transgenic animals make it likely that such animals will become important components of animal agriculture. The full benefit of the technology, and justification of its initial cost outlay, will be dependent on the establishment within these animals of new traits not easily achievable by other means. Potential applications include enhanced nutrient digestibility with reduced fecal losses, significantly altered milk composition with superior nutritional properties, and enhanced disease resistance. Our goal is to enhance mastitis resistance of dairy cows by enabling the cells of the mammary gland to secrete additional antibacterial proteins. Proof of concept has been obtained through experimentation with a transgenic mouse model. Three lines of mice were developed that produce varying levels of lysostaphin in their milk. This protein has potent anti-staphylococcal activity and its secretion into milk confers substantial resistance to infection caused by intramammary challenge with Staphylococcus aureus, a major mastitis pathogen. Additional antibacterial proteins are being sought that will complement lysostaphin. A potential benefit of transgenic application of antibacterial proteins is the concomitant sparing in the agricultural use of antibiotics currently used as human therapeutics. Antibacterial proteins, such as lysostaphin, are not typically used as injectable or oral therapeutics because of immune-mediated or digestive destruction of their activity. In contrast, the immune system of transgenic animals will not consider the transgenic protein as being foreign. In addition we are exploring the potential of involution or mastitis responsive promoter elements for use in subsequent transgenic experiments designed to restrict lysostaphin production to these important time points. It is anticipated that genomics will play a role in unveiling candidate genes whose promoter elements will enable desired temporal expression patterns. The transgenic approach to insertion of new genetic material into agriculturally important animals is feasible but requires extensive prior evaluation of the transgene and transgene product in model systems.
Collapse
Affiliation(s)
- D E Kerr
- Department of Animal Science, University of Vermont, Burlington 05405, USA.
| | | |
Collapse
|
32
|
|
33
|
Kerr DE, Plaut K, Bramley AJ, Williamson CM, Lax AJ, Moore K, Wells KD, Wall RJ. Lysostaphin expression in mammary glands confers protection against staphylococcal infection in transgenic mice. Nat Biotechnol 2001; 19:66-70. [PMID: 11135555 DOI: 10.1038/83540] [Citation(s) in RCA: 114] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Infection of the mammary gland, in addition to causing animal distress, is a major economic burden of the dairy industry. Staphylococcus aureus is the major contagious mastitis pathogen, accounting for approximately 15-30% of infections, and has proved difficult to control using standard management practices. As a first step toward enhancing mastitis resistance of dairy animals, we report the generation of transgenic mice that secrete a potent anti-staphylococcal protein into milk. The protein, lysostaphin, is a peptidoglycan hydrolase normally produced by Staphylococcus simulans. When the native form is secreted by transfected eukaryotic cells it becomes glycosylated and inactive. However, removal of two glycosylation motifs through engineering asparagine to glutamine codon substitutions enables secretion of Gln(125,232)-lysostaphin, a bioactive variant. Three lines of transgenic mice, in which the 5'-flanking region of the ovine beta-lactoglobulin gene directed the secretion of Gln(125,232)-lysostaphin into milk, exhibit substantial resistance to an intramammary challenge of 104 colony-forming units (c.f.u.) of S. aureus, with the highest expressing line being completely resistant. Milk protein content and profiles of transgenic and nontransgenic mice are similar. These results clearly demonstrate the potential of genetic engineering to combat the most prevalent disease of dairy cattle.
Collapse
Affiliation(s)
- D E Kerr
- Department of Animal Sciences, University of Vermont, Burlington, VT 05405, USA.
| | | | | | | | | | | | | | | |
Collapse
|
34
|
Enright E, Patricia Bland A, Needs EC, Kelly AL. Proteolysis and physicochemical changes in milk on storage as affected by UHT treatment, plasmin activity and KIO3 addition. Int Dairy J 1999. [DOI: 10.1016/s0958-6946(99)00128-4] [Citation(s) in RCA: 42] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
35
|
Kelly AL, Foley J. Proteolysis and storage stability of UHT milk as influenced by milk plasmin activity, plasmin/β-lactoglobulin complexation, plasminogen activation and somatic cell count. Int Dairy J 1997. [DOI: 10.1016/s0958-6946(97)00038-1] [Citation(s) in RCA: 58] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|