INFLUENCE OF MURRAH BUFFALO BEHAVIOR IN MILKING PARLORS ON PRODUCTION CHARACTERISTICS

 The present study aimed to assess the influence of different behavioral scores in milking parlors on possible variations in the production characteristics of primiparous and multiparous Murrah buffaloes. Observations of behavioral response in the milking parlor environment were made with an ethogram for subsequent evaluation of behavioral scores. Milk production and somatic cell count (SSC) were measured, in addition to physicochemical analysis of milk. Results for different behavioral scores were assessed by analysis of variance and comparison of means. The Spearman correlation was used to analyze production characteristics. Primiparous buffaloes exhibited higher mean behavioral scores and lower mean milk production when compared with multiparous buffalo cows. Despite greater reactivity, primiparous cows showed no significant differences in milking time, milk let-down time and milk let-down rate in relation to multiparous buffalo cows. In general, more reactive cows display greater mean milk production. Higher behavioral means were recorded in the first week of observation. Behavior did not influence milk composition or SSC. Mean surface skin temperature was positively correlated to total fat and solids only within primiparous buffalo cowsThe present study aimed to assess the influence of different behavioral scores in milking parlors on possible variations in the production characteristics of primiparous and multiparous Murrah buffaloes. Observations of behavioral response in the milking parlor environment were made with an ethogram for subsequent evaluation of behavioral scores. Milk production and somatic cell count (SSC) were measured, in addition to physicochemical analysis of milk. Results for different behavioral scores were assessed by analysis of variance and comparison of means. The Spearman correlation was used to analyze production characteristics. Primiparous buffaloes exhibited higher mean behavioral scores and lower mean milk production when compared with multiparous buffalo cows. Despite greater reactivity, primiparous cows showed no significant differences in milking time, milk let-down time and milk let-down rate in relation to multiparous buffalo cows. In general, more reactive cows display greater mean milk production. Higher behavioral means were recorded in the first week of observation. Behavior did not influence milk composition or SSC. Mean surface skin temperature was positively correlated to total fat and solids only within primiparous buffalo cows

RELAÇÃO ENTRE A HIPERQUERATOSE DOS TETOS E A OCORRÊNCIA DE MASTITE SUBCLÍNICA

Objetivou-se avaliar os efeitos da hiperqueratose dos tetos sobre a mastite subclínica em vacas primíparas e pluríparas. Foram analisadas 51 vacas em lactação em rebanho na região agreste do estado do Rio Grande do Norte. Cada vaca foi primeiramente avaliada quanto ao escore de tetos, em seguida, realizou-se o escore da mastite subclínica, por meio do California Mastitis Test (CMT). Para os parâmetros hiperqueratose dos tetos e a mastite subclínica, foi realizada a análise de correlação de Pearson. A análise da variância e comparação de médias foi usada considerando-se o efeito da ordem de parto. A análise indicou uma correlação positiva entre os escores dos tetos e do CMT (P≤0,001). Não houve efeito da ordem de parto sobre as médias do escore dos tetos, porém, para médias do escore do CMT, vacas primíparas apresentaram menores médias (P≤0,001). O que indicou maior severidade da mastite subclínica em vacas pluríparas

Quality of raw bulk-tank milk produced in northeast Brazil

The objective of this study was to evaluate the seasonal influence on the chemical composition, somatic cell count (SCC), and total bacterial count (TBC) of raw bulk-tank milk in northeastern Brazilian states. Data were obtained from milk samples from tanks collected monthly by industries registered with the Federal Inspection Service. According to normative instruction #62 (IN-62), two validity periods were considered. The highest recorded averages for chemical composition were between May and July. The mean fat content varied from 3.51% to 3.69%, and the protein content ranged from 3.07% to 3.17%. The averages of SCC ranged from 4.66 to 4.90 × 1,000 cells/ml, with the highest being recorded in July. At the same time, the TBC ranged from 2.34 to 2.53 cfu/ml. The highest TBC was recorded in March. The mean values of fat, protein, defatted dry extract, SCCs, and TBC were influenced by the months of the year. The means for these variables decreased in periods when Brazilian legislation was more severe. However, the SCC and TBC averages found in this study were still high, considering the quality of raw milk production. SCC and TBC presence still did not comply with the limits established by the legislation

Goat farm variability affects milk Fourier-transform infrared spectra used for predicting coagulation properties

Peer-ReviewedDriven by the large amount of goat milk destined for cheese production, and to pioneer the goat cheese industry, the objective of this study was to assess the effect of farm in predicting goat milk-coagulation and curd-firmness traits via Fourier-transform infrared spectroscopy. Spectra from 452 Sarda goats belonging to 14 farms in central and southeast Sardinia (Italy) were collected. A Bayesian linear regression model was used, estimating all spectral wavelengths' effects simultaneously. Three traditional milk-coagulation properties [rennet coagulation time (min), time to curd firmness of 20 mm (min), and curd firmness 30 min after rennet addition (mm)] and 3 curd-firmness measures modeled over time [rennet coagulation time estimated according to curd firmness change over time (RCTeq), instant curd-firming rate constant, and asymptotical curd firmness] were considered. A stratified cross validation (SCV) was assigned, evaluating each farm separately (validation set; VAL) and keeping the remaining farms to train (calibration set) the statistical model. Moreover, a SCV, where 20% of the goats randomly taken (10 replicates per farm) from the VAL farm entered the calibration set, was also considered (SCV80). To assess model performance, coefficient of determination (R2VAL) and the root mean squared error of validation were recorded. The R2VAL varied between 0.14 and 0.45 (instant curd-firming rate constant and RCTeq, respectively), albeit the standard deviation was approximating half of the mean for all the traits. Although average results of the 2 SCV procedures were similar, in SCV80, the maximum R2VAL increased at about 15% across traits, with the highest observed for time to curd firmness of 20 mm (20%) and the lowest for RCTeq (6%). Further investigation evidenced important variability among farms, with R2VAL for some of them being close to 0. Our work outlined the importance of considering the effect of farm when developing Fourier-transform infrared spectroscopy prediction equations for coagulation and curd-firmness traits in goats.Università degli Studi di Sassar

AVALIAÇÃO DA QUALIDADE DO LEITE CRU COM BASE NA CONTAGEM DE CÉLULAS SOMÁTICAS EM REBANHOS BOVINOS COMERCIAIS NO ESTADO DO RIO GRANDE DO NORTE, BRASIL

Objetivou-se avaliar a contagem de células somáticas (CCS) quanto aos requisitos determinados pela Instrução Normativa n°51, em leite de tanques de expansão de rebanhos leiteiros comerciais na região Agreste do Estado do Rio Grande do Norte. Para tanto, foram coletadas mensalmente, no período de janeiro a dezembro de 2010, amostras de leite bovino de tanques de expansão, e, analisadas quanto à contagem eletrônica de células somáticas por espectroscopia de Infravermelho com Transformada de Fourier (IVTF), utilizando-se o equipamento MilkoScanTM FT+. Para análise dos dados foi usada a estatística descritiva, na avaliação das médias, considerou-se os limites da legislação brasileira, Instrução Normativa nº51. De acordo com os resultados obtidos pode-se observar que de um modo geral, as amostras das propriedades analisadas, quanto à CCS, se apresentaram dentro dos padrões preconizados pela Instrução Normativa nº51. O monitoramento da CCS em tanques é uma importante ferramenta para tomada de decisão pelo produtor na melhoria da qualidade do leite

Influence of milking method, storage conditions and somatic cell counts on the milk quality form tanks

Las condiciones del ordeño y almacenamiento pueden afectar a la calidad de la leche cruda. Se hizo una evaluación de la influencia del método de ordeño, las condiciones de almacenamiento y el aumento en el recuento de células somáticas (RCS) en la calidad de la leche cruda. Se realizaron evaluaciones mensuales durante un año en 21 tanques mediante el monitoreo de la temperatura de refrigeración y el tiempo de almacenamiento de la leche en el tanque. Los tanques se agruparon en tres rangos de temperatura. Se establecieron intervalos de tiempo de almacenamiento de leche en cada tanque: hasta 24 h; de 24 a 48 h; y más de 48 h. El efecto de RCS sobre la composición se evaluó en tres categorías: RCS bajo; RCS intermedio; y RCS alto. En el período analizado, solo el 10.8 % de los tanques tuvieron un RCS bajo, el 46.5 % tuvieron uno intermedio, y el 42.7 % uno alto. Hubo una correlación positiva entre el RCS y el nivel de la proteína, y una correlación negativa entre el RCS y el nivel de la lactosa. Los resultados indican que el método de ordeño no influye en la contaminación microbiana de la leche. En contraste, un mayor tiempo de almacenamiento y el aumento de la temperatura causaron un aumento en el RCS y el conteo microbiano total. Las prácticas de higiene en los hatos y los tanques estudiados requieren de mejoramiento, ya que el 42.7 % de los tanques presentaron un RCS alto y los conteos bacterianos totales presentaron valores superiores a los recomendados por la legislación.The objective of this study was to evaluate the influence of the milking method, the storage conditions and the SCC (Somatic Cell Count) increase on the quality of raw milk. Monthly evaluations were performed out over a year in 21 tanks by monitoring the refrigeration temperature and the storage time of the milk in the tank. The tanks were grouped into three temperature levels. Milk storage time intervals were established in each tank: up to 24 h of storage; between 24 and 48 h; and above 48 h. The effect of SCC on the composition was evaluated in three categories: Low SCC; Medium SCC; High SCC. In the analyzed period, 10.8 % presented low SCC, followed by 46.5 % with medium SCC, while 42.7 % had high SCC. There was a positive correlation between SCC and protein, and a negative correlation between SCC and lactose. It is concluded that the milking method does not influence the microbial contamination of the milk; however, longer storage time and increased temperature influenced an increase in microorganism counts in milk. In evaluating the hygienic/sanitary quality of the milk, 42.7 % had high SCC and the total bacterial counts presented values above the values recommended by legislation

Factors affecting buffalo Mozzarella cheese yield: a study using regression analysis

Abstract Cheese production such as mozzarella is affected by several factors including the processing technology (e.g., cuts, fermentation, curd stretching), as well as quantity and quality of raw materials and other ingredients. The aim of this study was to investigate the relationship between mozzarella cheese yield and buffalo milk composition, processing factors, and losses of whey constituents using polynomial regression and adjusted R2. All regression coefficients associated with each explanatory variable were significantly different from zero. The models explained an average of 99% of the variation in the dataset. The regression models showed that the concentration of milk components (e.g., fat, protein, casein, lactose, total solids), somatic cell score, age and acidity of the starter culture, time between curd cuts, and percentage of lost whey constituents highly influenced the mozzarella cheese yield. The buffalo dairy industry should focus on rigorous control of milk quality and processing factors to standardize and optimize mozzarella cheese yield efficiency

Physicochemical composition, yield and sensory acceptance of Coalho cheese obtained from Zebu’s cow milk

Los objetivos fueron evaluar el efecto de la raza sobre el polimorfismo genético de la kappa-caseína, la composición fisicoquímica de la leche y del queso Coalho, y el rendimiento del queso, así como evaluar el efecto de diferentes periodos de almacenamiento sobre la aceptación sensorial del queso Coalho obtenido a partir de leche de vacas Guzerat, Gyr y Sindi. Se seleccionaron veinte (20) vacas de razas cebú y se obtuvieron sus valores de frecuencia del polimorfismo genético de la kappa-caseína. La leche se sometió a un análisis de grasa, proteína, lactosa, sólidos no grasos y sólidos totales, conductividad eléctrica y cuenta de células somáticas. Los quesos se sometieron a análisis de grasa, proteína, sólidos totales, pH, humedad y rendimiento (g ST/L). Se evaluaron los atributos apariencia, aroma, textura y sabor en los días 1, 25 y 46 de almacenamiento. La frecuencia total fue de 0.70 para el genotipo AA y 0.30 para el genotipo AB. No hubo diferencias significativas en la composición de la leche entre las razas estudiadas. Sin embargo, hubo diferencias en la composición fisicoquímica (exceptuando la proteína) y el rendimiento de los quesos; pero todas las razas mostraron un rendimiento real similar. El periodo de almacenamiento tuvo efectos observables sobre los atributos sensoriales de los quesos en las diferentes razas, con la excepción de su apariencia. La leche de las razas Guzerat, Gyr y Sindi constituye una excelente materia prima para la producción de cuajada y garantiza una aceptación sensorial satisfactoria del producto a los días 1, 25 y 46 de almacenamiento.The aims were to evaluate the effect of breed on the genetic polymorphism kappa-casein, physicochemical composition of milk and Coalho cheese, and on cheese yield; and to evaluate the effect of different periods of storage on sensorial acceptance of the Coalho cheese obtained from milk of Guzerat, Gyr and Sindi cows. Twenty (20) cows of Zebu breeds were selected, from which it was obtained the frequency values of the genetic polymorphism kappa-casein. Milk were submitted to fat, protein, lactose, non-fat solids and total solids, electrical conductivity analysis and somatic cell count. Cheeses were submitted to fat, protein, total solids, pH, moisture and yield (g TS/L) analysis. Attributes appearance, aroma, texture and flavor were judged at the 1st, 25th and 46th day of storage. There was a total frequency of 0.70 for genotype AA, 0.30 for genotype AB. There was no significant difference in milk composition among the studied breeds. However, there were differences in the physicochemical composition (with the exception of the protein) and the yield of the cheeses, but all the breeds showed a similar real yield. It was found effect of the storage period on the cheeses sensory attributes in the different breeds, with the exception of the appearance. The milk of the Guzerat, Gyr and Sindi breeds constitute an excellent raw material for the production of curd cheese and ensures a satisfactory sensorial acceptance of the product at the 1st, 25th and 46th days of storage