The Effect of Humic Mineral Substances from Oxyhumolite on the Coagulation Properties and Mineral Content of the Milk of Holstein-Friesian Cows

The study was conducted to determine the effect of humic mineral substances from oxyhumolite added to the diet of Holstein-Friesian cows on the coagulation properties, proximate chemical composition, and mineral profile of milk. The experiment was conducted on 64 cows divided into two groups of 32 each, control (CON) and experimental (H). The group H cows received the humic mineral substances as feed additive, containing 65% humic acids, for 60 days (100 g cow/day). Milk samples were collected twice, after 30 and 60 days. After 30 days no significant changes were observed in the chemical composition, somatic cell count (SCC), mineral content (except potassium), or curd texture parameters. However, the coagulation properties improved. The milk from group H after both 30 and 60 days coagulated significantly (15%) faster on average (p < 0.05), and the curd was about 36% and 28% firmer after 30 and 60 days, respectively (p < 0.05). After 60 days there was an increase in the content of fat (by 0.27 p.p.; p = 0.041), protein (by 0.14 p.p.; p = 0.012), and casein (by 0.12 p.p.; p = 0.029). SCC decreased by 20% (p = 0.023). The curds were significantly harder and less fracturable compared to the control. Calcium and iron content increased as well. The results indicate that humic mineral substances from oxyhumolite in the diet of cows can improve the suitability of milk for cheese production.

Assessment of Quality and Safety of Farm Level Produced Cheeses from Sheep and Goat Milk

Consumption of sheep’s and goat’s milk and cheese is currently increasing. The production process of these types of cheese is being carried out by traditional domestic production at farm level. However, knowledge in the field of hygiene, technology and health safety of cheeses are still insufficient. This study aimed to examine the physical and chemical quality and microbiological safety of sheep’s and goat’s milk and cheeses made from them. The month of milking influenced the content of milk components (p < 0.001) in sheep’s milk and goat’s milk, but no changes in SCC content during the examined period were found (p > 0.05). Level of contamination by Enterobacteriaceae sp. and coagulase-positive staphylococci was lower than 5 log CFU/mL in sheep’s and goat’s milk. During the ripening time, the number of lactic acid bacteria significantly raised (p < 0.001). Ripening time statistically changed (p < 0.001) not just the microbial safety of cheeses but also the color (p < 0.01). Under the applicable regulations, the analyzed samples were evaluated as suitable for human consumption.

Maintaining Optimal Mammary Gland Health and Prevention of Mastitis

In dairy industry, quality of produced milk must be more important than quantity without a high somatic cells count (SCC) or pathogens causing mastitis of dairy cows and consumer diseases. Preserving the good health of dairy cows is a daily challenge for all involved in primary milk production. Despite the increasing level of technological support and veterinary measures, inflammation of the mammary gland–mastitis, is still one of the main health problems and reasons for economic losses faced by cow farmers. The mammary gland of high-yielding dairy cows requires making the right decisions and enforcing the proper measures aimed at minimizing external and internal factors that increase the risk of intramammary infection. Due to the polyfactorial nature of mastitis related to its reduction, the effectiveness of commonly used antimastitis methods tends to be limited and therefore it is necessary to find the areas of risk in udder health programs and monitoring systems. Only by implementing of complete udder health programs should be accompanied by research efforts to further development these complete udder health control. The present review analyses the current knowledge dealing with damping and prevention of mastitis include SCC control, proper nutrition, housing and management, milking and drying as practiced in dairy farming conditions. This information may help to improve the health of the mammary gland and the welfare of the dairy cows as well as the production of safe milk for consumers.