Comparison of Surti goat milk with cow and buffalo milk for gross composition, nitrogen distribution, and selected minerals content

Genetic analysis of milk and milk composition traits in Murrah buffaloes using Bayesian inference

Accurate and unbiased assessment of genetic parameters of milk and milk composition traits play an important role in formulating breeding program for genetic improvement of Murrah buffaloes. In this study, data spread over 28 years were utilized to estimate genetic parameters of traits viz., 305 d milk yield (305MY), 305 d fat yield (305FY), 305 d solid not fat yield (305SNFY), milk fat percentage (fat%) and solid not fat percentage (SNF) percentage (SNF%) in Murrah buffaloes kept at ICAR-National Dairy Research Institute, Karnal. Bayesian multiple-trait analysis was done using animal model and Gibbs sampling to estimate (co)variance components. Posterior means of heritability and posterior standard deviation for 305MY, 305FY, 305SNFY, fat% and SNF% were 0.18 ± 0.05, 0.17 ± 0.05, 0.18 ± 0.05, 0.07 ± 0.03 and 0.15 ± 0.06 and posterior means of repeatability estimates along with posterior standard deviation for corresponding traits were 0.33 ± 0.04, 0.32 ± 0.04, 0.33 ± 0.04, 0.14 ± 0.02 and 0.30 ± 0.04, respectively. Estimates of genetic correlation varied from -0.080 (305MY and fat %) to 0.999 (305MY and 305SNFY). Permanent environmental correlations varied from -0.060 (305MY and SNF%) to 0.999 (305FY and 305SNFY). This study indicated that all considered traits except fat% have ample genetic variability which can be exploited for selection and genetic improvement of Murrah buffaloes.

Nutritional quality and adulterants of cow raw milk, pasteurized and cottage cheese collected along value chain from three regions of Ethiopia

Milk is a nutritionally rich food for humans. However, fulfilling the quality of milk is a major concern for milk factories, nutrient requirements, and public health. The objective of this research was to assess the composition of raw and pasteurized milk and cheese, evaluate change in milk and cheese composition along the value chain, and identify adulteration of milk. A total of 160 composite samples were determined using lactoscan and conventional approved methods along value chain. Results indicate that there were significant (p < 0.05) changes of in milk composition along the value chain in the study regions. The range values were; total solid (8.41-11.7%), protein (2.25-3.06%), fat (2.16-3.17%), lactose (3.33-4.76%), ash (0.52-0.73%), P (62.7-84.2 mg/100 g) and Ca (78.2-109 mg/100 g) of liquid milk were obtained in all regions. Liquid milk was found to be adulterated by water along the value chains in all regions (ranged from 0 to 24.8%). Formalin (4 samples) and starch (1 sample) were detected at farmer's and collectors' respectively. In all regions, there was no significant (p > 0.05) difference in cheese nutritional quality between farmers and retailers. The grand mean for moisture, protein, fat, total ash, Ca, P and pH values were 77.1%, 17.1%, 1.42%, 1.18%, 37.8 mg/100 g, 88.2 mg/100 g and 3.7 respectively. Comparison of liquid products with the Compulsory Ethiopian Standard (CES) indicates that 80.2% for fat, protein, and SNF in raw and pasteurized milk were below the CES. In conclusion, liquid milk had poor nutritional composition and varied along the value chain in the study regions. Moreover, there is milk fraud where all dairy value chain add water into milk and milk consumers are consuming lower nutrients and paying for substandard liquid milk. Therefore, training should be provided to all value chain to improve the quality of milk products and quantification of formalin and other adulterants need to be further studied.

Physico-Chemical Property, Sensory Profile and Consumer Acceptability of Water Buffalo (Bubalus bubalis L.) Chocolate Milk Using Alkalized and Natural Cocoa Powder

Due to its nutritional quality and palatability, chocolate milk beverages are gaining popularity globally. Alkalized cocoa powder is mostly used in its production since it provides for more intense color and dispersibility, but it has a negative effect on the phytochemical content of cocoa powder. Studies have suggested that water buffalo milk is superior to other milk due to its higher protein content and superior emulsion properties. As such, this study investigated the physico-chemical characteristics, sensory profile, and consumer acceptability of commercial and prototype water buffalo chocolate milk incorporated with alkalized and natural cocoa powder. Based on four buffalo chocolate milk samples, consumer acceptance was assessed by 120 consumers, which was combined with descriptive sensory data using a trained panel (n = 8) to determine drivers of liking. Compositional proximate analysis of alkalized and natural cocoa powders showed a significant difference in pH, moisture content, ash content, and fat content. Descriptive analysis showed that 8 out of 13 attributes (color, visual sandiness, cocoa and vanilla aroma, smoothness, creaminess, vanilla taste, and chocolate aftertaste) were effective discriminators of sensory attributes. Overall, buffalo chocolate milk samples were equally liked, but hedonic ratings of the individual attributes revealed that the samples were statistically different for color, viscosity (mouthfeel), and chocolate flavor. Partial least square regression (PLSR) identified chocolate flavor, viscous appearance, viscous mouthfeel, and bitter aftertaste as positive "drivers of liking". The darker color provided by alkalized cocoa powder did not increase consumer liking. The purchase intention was equal for all chocolate milk samples, whether alkalized or natural. Both cocoa powders showed comparable performance in the manufacture of buffalo chocolate milk. Using natural cocoa powder may be beneficial to local producers of cocoa powder and cocoa farmers since it is easier to produce, while it can provide a marketing advantage for dairy beverages in the global trend of going back to "organic" and "natural".

Effect of Buffalo Breed on the Detailed Milk Composition in Guangxi, China

Buffalo is the second source of milk in the world, and its milk is rich in nutritive components. It is well-known that breed influences milk composition. This work aimed to compare the detailed milk composition of three buffalo breeds (Murrah, Nili-Ravi, and Mediterranean) housed under the same environmental conditions. Mediterranean buffalo milk showed a significantly higher content of fat, protein, and some fatty acids. Moreover, the milk from the Mediterranean breed was characterized by the highest content of sphingomyelin (SM), cholesterol, and lanosterol. However, the Murrah buffalo milk contained the highest amount of total unsaturated fatty acids, phosphatidylinositol, and whey proteins. Furthermore, the Nili-Ravi buffalo milk was characterized by the highest content of total saturated fatty acids, phosphatidylglycerol, squalene, lathosterol, stigmasterol, beta-sitosterol, and casein fractions. Nevertheless, the lactose and amino acid profiles of the milk remained almost similar across the three buffalo breeds. The generated results in this study enable a comprehensive understanding of the milk constituent variability that is linked to buffalo breeds, which may support the acquirement of essential scientific knowledge on milk ingredient-processing interactions that will offer a foundation of knowledge for Chinese dairy processors in terms of milk processability and innovation.

Quality of milk fat obtained from cows and buffaloes fed a diet supplemented with flaxseed or soybean oils

The experiment was carried out to evaluate the quality of anhydrous milk fat (AMF) of cows and buffaloes supplemented with flaxseed oil (FO), soybean oil (SO), or their mixture (FSO). Lactating crossbred cows and buffaloes were fed with control diet or with one of three supplements: 2% FO, 2% SO, and 2% FSO according to a double 4 x 4 Latin Square Design. The diets with FO, SO, or FSO reduced saturated FA, mainly C4:0, C14:0 and C16:0, while increased the unsaturated FA C18:1 and C18:2 in milk from cows and buffaloes. Cholesterol content decreased in cow's AMF while increased in buffalo's AMF when a diet supplemented with FO, SO, or FSO. The diet with SO or FSO increased the content of vitamin E in AMF obtained from cows (25.06 and 17.89 mg 100 g-1) and buffaloes (28.48 and 30.32 mg 100 g-1) compared with the control diet (11.02 and 15.68 mg 100 g-1), respectively, which correlated positively with scavenging activity for DPPH• (r2 = 0.66) and ABTS• (r2 = 0.67) radicals. Solid fat content (SFC) was high for cow’s AMF, with 58.12-60.37% at 5°C compared to that of buffalo's AMF, with 52.37-56.98%, but was low for cow's AMF at >15°C. Finally, supplementing a diet with vegetable oils, particularly SO, improves the quality of AMF; increases USFA/SFA ratio, vitamin E content, and antioxidant activities

Evaluation of Different Chemical and Physical Components of Milk in Cows, Buffalos, Sheep, and Goats

In recent years, the consumption of milk and dairy products has dramatically increased in several parts of the world. Different livestock plays an essential role in global milk production. This study was designed to evaluate different chemical and physical components of milk in four groups of livestock, including cows, buffalos, sheep, and goats. To this end, 200 raw milk samples were collected from cows, buffalos, sheep, and goats (n=50) across Dhi-Qar Governorate, Iraq, for a period of one year (from 01.10.2018 to 01.06.2019). The findings showed sheep and buffalos' milk samples had a significantly higher percentage of total solids (TS%), compared to cows and goats' milk samples (P<0.05). However, there were no significant differences in the TS% between sheep and buffalos' milk samples. Furthermore, the mean TS% values in cows, buffalos, sheep, and goats' milk samples were determined at 11.14%, 12.87%, 13.26%, and 11.33%, respectively. As for fat percentage (F%), buffalos' milk samples had significantly higher F% (4.80%), compared to milk samples of cows, sheep, and goats (P<0.05). Additionally, sheep's milk samples had significantly higher F% (P<0.05) than cows and goats' milk samples determined at 2.78%, 4.20%, and 2.98%, respectively. The findings showed the percentage of solids not fat (SNF%) was significantly higher in sheep's milk (8.97%), compared to milk samples of cows, buffalos, and goats (P<0.05). Additionally, it was found that the SNF% was significantly higher (P<0.05) in Buffalos' milk samples, compared to cows and goats' milk samples determined at 8.36%, 8.60%, and 8.35%, respectively. Moreover, the results revealed that the percentage of milk protein content in sheep's milk was significantly higher than the cows, buffalos, and goats' milk (P<0.05). Recorded data also showed no significant differences in the percentage of milk lactose among cows, buffalos, sheep, and goats' milk samples (P<0.05). Furthermore, the findings illustrated that the percentage of milk ash (Ash%) in sheep's milk samples was significantly higher than the cows, buffalos, as well as goats' milk samples (P<0.05), and no significant differences were observed among cows, buffalos, and goats' milk samples in the Ash% (P<0.05). In addition, there were no significant differences in the specific gravity among different milk samples (P<0.05). Finally, the results displayed no significant differences between cows and goats' milk samples in all the studied traits (P<0.05).

Role of fermented goat milk as a nutritional product to improve anemia

Goat milk, like cow milk, needs some modifications to be used as the sole source of nutrition during early infancy. For goat milk to be more like human milk and more nutritionally complete, sugar, vitamins and minerals need to be added to it and for reduction of renal solute load, it needs to be diluted. To prevent megaloblastic anemia in infants fed exclusively on goat milk, folic acid should be supplied either by adding it to goat milk or by an oral folic acid supplement. In fortification of milk products, thermal processing, fermentation, and species differences in milk folate bioavailability are three additional factors that should be considered besides absolute difference in folate concentration between goat and human milk. Whether different feeding regimes (e.g., iron and folate content of diets) influence milk folate content needs to be elucidated by more research. Our findings showed that fermented goat milk during anemia recovery can be improve antioxidant status, protection from oxidative damage to biomolecules, protective effects on testis, improve Fe and skeletal muscle homeostasis as well as improve cardiovascular health. PRACTICAL APPLICATIONS: To be used as part of a postweaning nutritionally well-balanced diet, fermented goat milk is most likely an excellent source of nutrition for the human.

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Dairy foods, particularly those of bovine origin, are the predominant vehicles for delivery of probiotic bacteria. Caprine (goat) milk also possesses potential for successful delivery of probiotics, and despite its less appealing flavor in some products, the use of goat milk as a probiotic carrier has rapidly increased over the last decade. This review reports on the diversity, applicability, and potential of using probiotics to enhance the sensory properties of goat milk and goat milk-based products. A brief conceptual introduction to probiotic microorganisms is followed by an account of the unique physicochemical, nutritive, and beneficial aspects of goat milk, emphasizing its advantages as a probiotic carrier. The sensory properties of probiotic-enriched goat milk products are also discussed. The maintenance of probiotic viability and desirable physicochemical characteristics in goat milk products over shelf life is possible. However, the unpleasant sensory features of some goat milk products remain a major disadvantage that hinder its wider utilization. Nevertheless, certain measures such as fortification with selected probiotic strains, inclusion of fruit pulps and popular flavor compounds, and production of commonly consumed tailor-made goat milk-based products have potential to overcome this limitation. In particular, certain probiotic bacteria release volatile compounds as a result of their metabolism, which are known to play a major role in the aroma profile and sensory aspects of the final products.

LncRNA as ceRNAs may be involved in lactation process

The main function of the mammary gland is to secret milk for newborn growth. Milk production process is regulated by hormones, growth factors, noncoding RNAs and other factors locally. Long non-coding RNAs (lncRNAs), one type of recently discovered non-coding RNA, have been found in mammary gland and some studies suggested lncRNA may play important roles in mammary gland development. Competing endogenous RNAs (ceRNAs) are emerging to compete for miRNA binding and, in turn, regulate each other. In the current study, we sequenced mRNA, miRNA and lncRNA in goat mammary tissue at 2 points in lactation (early and mature). All data were co-expressed together from the same samples. Our data showed that the ceRNAs up-regulated during the mature lactation phase were associated with lipid, protein, carbon and amino acid synthesis and metabolism. This correlates with the function of the mature lactation phase: i.e. the continuous production of large amounts of milk, rich in proteins, lipids, amino acids and other nutrients. Alternately, the ceRNAs up-regulated during early lactation were associated with PI3K-AKT pathways and ECM-receptor interactions; these fulfil the functional role of preparing the mammary gland for full lactation. Therefore, the results suggest that ceRNAs work synergistically during different developmental stages to regulate specific functions associated with lactation control. This study suggests that ceRNAs (lncRNA-mRNA) may be involved in lactation process.

Comparison of milk production and milk composition for an exotic and a local synthetic rabbit lines

Aim:

Basic objective of this research was to compare two rabbit lines: V-line (exotic line), Alexandria (local synthetic line) for yield and composition of milk product and their effect on productive performance of rabbits.

Materials and Methods:

The experiment was conducted on 80 does and their kits. Milk yield (MY) of each doe and milk composition (MC) were recorded at 3^rd week of lactation.

Results:

The results of MY showed insignificant difference between V-line and Alexandria line. While the results of MC indicated significant differences in milk protein and fat between the two lines. The protein electrophoresis was used for assaying variation in milk proteins between the two lines. The banding protein patterns showed seven protein bands for Alexandria line and six bands for V line. The results demonstrated one specific protein marker at 48 KDa (κ-casein) in Alexandria doe’s milk. Moreover, the results of individual body weight at weaning age indicated that Alexandria rabbits had significantly higher body weight compared with V-line rabbits (845.33 g, 664.05 g, respectively). Alexandria line had significantly lower mortality rate compared with V-line (1.5%, 2.7%, respectively).

Conclusion:

The differences which obtained in Alexandria line milk may play an important role in the productive performance of rabbits.

Bacterial microbiota of Kazakhstan cheese revealed by single molecule real time (SMRT) sequencing and its comparison with Belgian, Kalmykian and Italian artisanal cheeses

BACKGROUND

In Kazakhstan, traditional artisanal cheeses have a long history and are widely consumed. The unique characteristics of local artisanal cheeses are almost completely preserved. However, their microbial communities have rarely been reported. The current study firstly generated the Single Molecule, Real-Time (SMRT) sequencing bacterial diversity profiles of 6 traditional artisanal cheese samples of Kazakhstan origin, followed by comparatively analyzed the microbiota composition between the current dataset and those from cheeses originated from Belgium, Russian Republic of Kalmykia (Kalmykia) and Italy.

RESULTS

Across the Kazakhstan cheese samples, a total of 238 bacterial species belonging to 14 phyla and 140 genera were identified. Lactococcus lactis (28.93%), Lactobacillus helveticus (26.43%), Streptococcus thermophilus (12.18%) and Lactobacillus delbrueckii (12.15%) were the dominant bacterial species for these samples. To further evaluate the cheese bacterial diversity of Kazakhstan cheeses in comparison with those from other geographic origins, 16S rRNA datasets of 36 artisanal cheeses from Belgium, Russian Republic of Kalmykia (Kalmykia) and Italy were retrieved from public databases. The cheese bacterial microbiota communities were largely different across sample origins. By principal coordinate analysis (PCoA) and multivariate analysis of variance (MANOVA), the structure of the Kazakhstan artisanal cheese samples was found to be different from those of the other geographic origins. Furthermore, the redundancy analysis (RDA) identified 16 bacterial OTUs as the key variables responsible for such microbiota structural difference.

CONCLUSION

Our results together suggest that the diversity of bacterial communities in different groups is stratified by geographic region. This study does not only provide novel information on the bacterial microbiota of traditional artisanal cheese of Kazakhstan at species level, but also interesting insights into the bacterial diversity of artisanal cheeses of various geographical origins.