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.

Impact of humic acid as an organic additive on the milk parameters and occurrence of mastitis in dairy cows

Given growing concerns about the use of antibiotics in the treatment of animals, identifying organic alternatives as feed additives to improve animal health and the development of immune responses has become of interest in dairy farming. Humic acids (HA) seem to be a suitable alternative with a favorable impact on the health and production parameters of animals. This study aimed to determine the effects of an HA supplemented diet on milk parameters as well as the effects on somatic cell count (SCC) and the occurrence of mastitis in dairy cows during the peripartum period. Twenty dairy cows in the last stage of pregnancy were selected from a herd of 140 cows. The selected cows were randomly divided into two groups: control (C) and experimental (E). The two groups were fed the same feed mixture and group E was additionally supplemented with HA at a total dose of 100 g per cow per day during the last 50 days of pregnancy. The milk parameters (dry matter, lactose, fat, crude protein, casein and milk urea) and SCC of every cow, and the presence of mastitis, were checked on days 10 and 30 during the first month of lactation. The results of the study show that dietary supplementation with HA significantly reduced the milk urea (MU) content and SCC on the 10th day after calving but did not affect the other milk compositions. In addition to the decreased MU and SCC, the number of positive quarters detected by the California Mastitis Test was reduced by 20.0% and the occurrence of mastitis caused by coagulase-negative staphylococci (CNS). Based on the obtained results we can conclude that the addition of HA stabilizes the nutrient digestion, as was confirmed by a reduced MU content in the supplemented group. Their indirect beneficial effects improved the development of immune responses, resulting in decreased SCC and the occurrence of mastitis caused by CNS.

Consumer preferences on milk market: evidence from Slovak Republic

Today the issue of healthy nutrition is very popular among consumers. The main task of nutrition is to ensure sufficient intake of substances that are necessary for the proper functioning of the human organism. These substances are divided into two types: sugars, fats and proteins, which are the source of energy and minerals, vitamins and water, which are substances necessary for metabolic processes. We distinguish five main food categories, from which people can obtain these necessary substances: cereals, fruits, vegetables, proteins and last but not least milk. Milk is a white liquid secreted by female mammals for feeding, and which is used (mainly from cows) as human food. Milk is sometimes even called a "super-food", as it contains all the necessary ingredients mentioned above. Its most important component is calcium, which is a key building block of bones and teeth. Milk sugar called lactose, in turn, is involved in the construction of brain cells. Among other things, the milk also contains 87% of water, making it suitable for maintaining a daily drinking regime, unfortunately its consumption is in Slovak Republic insufficient, so the main objective of this paper was to evaluate consumer preferences on the milk market to understand our consumers better. Based on the results od marketing and neuromarketing research we can state that 76.98% of respondents puchase milk, milk expenses range from 11 to 20 € (42.06%), it is purchased mainly in hypermarkets and supermarkets (36.71%), admissible price per liter is on average 0.89 € and decide according to milk quality taste and durability.

The Impact of Mastitis on Reproductive Parameters of Dairy Cows

The aim of this study was to evaluate the occurrence of mastitis and its impact on the reproductive parameters in a herd of 180 dairy cows. Based on the herd records 127 cows of Slovak spotted cattle and their crosses with red Holstein were selected for study between 1—2 months after calving. The examination of the health status of the mammary glands consisted of: the clinical examination of the udder, the California mastitis test (CMT) supplemented by the collection of mixed milk samples, and the laboratory examination of bacterial pathogens causing the mastitis. In addition to the mam­mary investigation, reproduction indicators such as the length of the insemination interval, the service period, the intercalving period and the insemination index were also analyzed. The results of this study indicated: a high incidence of mastitis (41.6 %), especially latent (21.2 %), subclinical (15.7 %) and clinical (4.7 %) forms were most common in the herd. The most frequently isolated bacteria from the infected milk samples were: coagulase negative staphylococci (54.1 %), S. aureus (16.9 %), Streptococcus spp. (15.0 %), A. viridans (7.5 %) and Ent. faecalis (6.4 %). According to the available literature, the optimum values of the intercalving period were 365—400 days, the insemination interval 55—80 days, the insemination index 1.2—2 and the service period 60—110 days. In comparison, our results showed increased, unsatisfactory reproductive values in the group of dairy cows with clinical mastitis. While in healthy cows as well as in groups of cows with latent and subclinical mastitis, all of the reproductive indicators were within the optimal levels.

The importance of milk and dairy products consumption as a part of rational nutrition

The paper is focused on the issue of consumption of milk and dairy products as an important part of the rational nutrition of the population of the Slovak Republic. The aim of the paper is to highlight the development of consumption of drinking milk and selected dairy products, including cheese and acid-based products, in the last 20 years in the conditions of the Slovak Republic. Furthermore, the paper focuses on comparing current consumption of milk and dairy products with recommended intakes resulting from the rationalization of diet. Based on the results, it can be stated that the consumption of milk and dairy products is insufficient at the level of 70% of the recommended consumption intakes of the selected food group. In connection with this, it is important to note that the consumption of drinking milk is low. The results obtained by processing the secondary data were supplemented with the primary data obtained from the questionnaire survey. Based on the results, we have conclude that most consumers are trying to maintain a healthy lifestyle and rational diet, which is just the consumption of milk and dairy products. Consumers especially prefer drinking milk, cheese and yoghurt, whose consumption is still low, which the respondents attribute to the high prices of the monitored products as compared to their income. On the other hand, the results showed the main factors determining the consumption of milk and dairy products, among which we can include quality, composition, price, durability and nutrition data. Based on the results obtained by processing secondary data and primary research, we suggest informing and educating consumers about the positive health effects and highlighting the recommended benefits to a greater extent.

Assessment of lipid peroxidation in dairy cows with subclinical and clinical mastitis

Mastitis is still one of the major causes of economic losses in dairy sector. The routine application of bacteriologic examination of milk samples is often insufficient and for this reason, alternative parameters are used to identify trends in the development of the udder health. Therefore, the objectives of this study were to determine the relationship of oxidative product levels, using malondialdehyde (MDA) as a marker on occurrence of mastitis and its causing pathogens. Dairy herd of 223 Slovak spotted cattle were tested for etiology and occurrence of mastitis based on assessment of clinical signs, abnormal udder secretions, Californian Mastitis Test (CMT) with subsequent collecting of milk samples for bacteriological examination. From 892 quarter milk samples were selected for MDA detection 51 subclinical (SM) and 26 clinical mastitis (CM) quarters with positive CMT score and positive bacteriological examination of Staphylococcus spp. and Streptococcus spp. as well 40 healthy quarters. Results showed that among the current pathogens of the mammary gland belong CNS, S. aureus, S. sanguinis, S. uberis and E. coli, which were the most frequently isolated from SM and CM. The highest MDA level was observed from clinical cases of mastitis however, increased MDA levels were detectable from subclinical cases. Bacterial isolates from subclinical quarter milk samples are different levels of MDA. In this study, we found that quarter milk samples infected with S. uberis were higher compared to other pathogens. In conclusion, differences in both severity of mastitis and mastitic pathogens were associated with differences of oxidative products in infected udders.

Quality Assessment of Selected Dairy Products in Sri Lankan Market

The purpose of the study was to determine the quality of selected Sri Lankan-marketed dairy products. Four brands of full cream milk powder (FCMP) (imported A and B; local C and D) and three brands of pasteurized milk (PM) attributed to the alphabetical identifies E, F, and G were tested, with raw cow’s milk (CM) as control. Fat, protein, ash, carbohydrate, moisture, and water percentage, total solids (TS), titratable acidity (TA), pH, specific gravity (SG), arsenic content, and total coliform count (TCC) were assessed. The average fat and ash content per serving of milk (SOM) of FCMP was significantly lower than the PM and CM. Highest (p>0.05) protein content (7.58 g ± 1.05) was recorded for CM. Carbohydrate and pH were not significantly different in three types of milk products. FCMP had a significantly lower (p<0.05) TA of, 0.18 ± 0.02 than the PM, 0.20 ± 0.02. Specific gravity in Brands D (1.033 ± 0.00) and E (1.033 ± 0.00) was significantly higher (p>0.05) compared to the CM (1.030 ± 0.00). All the abovementioned parameters between imported and locally produced FCMP brands were not significantly different from each other. In imported FCMP, mean moisture % was significantly higher (p>0.05) than local brands; however, in each FCMP, brand mean moisture % was statistically non-significant. Total solids in PM was significantly lower (p<0.05) than the CM. Every tested sample was free of arsenic. However, all PM brands and B of FCMP were contaminated with coliform. Total coliform count in B and E agreed with the Sri Lankan standard level. Nutritional value in SOM of PM and FCMP was less than CM, while the lowest value was recorded in FCMP. It can be concluded that all brands of powdered milk possess the recommend suggested standards in terms of both physicochemical and microbiological qualities. Though the physicochemical characteristics in PM brands agree with the standard levels, microbial hygiene is poor where coliform contamination was very high in Brand E.

Mastitis pathogens and their resistance against antimicrobial agents in herds of dairy cows situated in marginal parts of Slovakia

Marginal regions are relatively large part of the area Slovakia which in terms of the economy breeding ruminants can efficiently produce animal commodities only occasionally. Geographic, social and economic stability of these regions is strongly influenced by breeding of ruminants with market milk production. Mastitis is a disease complex that assumes highest clinical and economic significance in milk animals particularly medium to high yielding dairy cattle, usually in and around periparturient period. The objective of this study was to evaluate the effectiveness of different antibiotics against mastitis causing microorganisms during first month of lactation in two herds of 230 and 310 dairy cows situated in marginal parts of Slovakia. Milk samples from quarters were cultured and identified bacteria were subjected to antimicrobial susceptibility test by disc diffusion method to a large number of antibiotics. The prevalence of mastitis in the monitored herds of dairy cows was 26.1% to 17.6%, respectively. A total of 1663 milk samples from udder quarters were investigated, 446 (21.3%) samples were positive. No pathogens were isolated from 1663 (78.4%) milk samples. From all tested bacteria Staphylococcus spp. and Streptococcus spp. which were isolated from subclinical and clinical mastitis, were found amoxicillin + clavulanat and tetradelta to be most effective drug followed by ceftiofur and rifaximin. The significant difference was confirmed between the Staph. aureus and coagulase-negative staphylococci (CoNS) isolates with respect to their susceptibility to the various antibiotics. Antibiotic susceptibility tests should be done to determine the effectiveness of drug that can be used for successful treatment of diseases. Proper isolation and identification of the causative organism play significant role in prevention and control of the diseases.

Assessment of the physicochemical and bacteriological qualities of Nono - a fermented cow milk

Nono is a spontaneously fermented yoghurt-like milk product consumed is a staple food commodity in parts of the Sub-Saharan West Africa. Nono is usually consumed along with 'Fura' as 'Fura da Nono' in Nigeria. Studies on physicochemical and bacteriological qualities were carried out on samples of Nono obtained from 5 different sources in Ado-Ekiti, Nigeria. The Nono samples were found to be nutritious, containing moderate levels of ash, crude fat, crude protein and carbohydrate. The pH of the Nono samples was relatively low (4.04 ±0.04), while the density and specific density were close to that of distilled water at room temperature. Total aerobic plate count of Nono samples was 1.8 ±0.02 × 106 CFU.mL-1. A total of 15 bacteria species namely Eubacterium nodatum, Bacillus subtilis, Chromobacterium violaceum, Propionibacterium acnes, Amycolatopsis benzotilytica, Tropheryma whipplei, Moraxella catarrhalis, Campylobacter gracilis, Neisseria sicca, Vibrio natiensis, Photobacterium damselae, Corynebacterium kutsceri, Corynebacterium xerosis, Lactobacillus fermentum and Lactobacillus casei were isolated from the Nono samples. The gram-positive bacterial isolates were resistant to all antibiotics tested with the exception of Erythromycin where 40% susceptibility was obtained, while the gram-negative bacteria showed high resistance to the tested antibiotics, but with 80% susceptibility to Ofloxacin. The nono samples were observed to exhibit antibacterial activity against cultures of Salmonella typhimurium ATCC 14028, Escherichia coli ATCC 29929 and Staphylococcus aureus ATCC 29293. Most of the bacteria isolated were of less public health importance, but the high prevalence of multi-drug resistance is of great concern.

Microbiological quality of fresh and heat treated cow's milk during storage

The aim of the present study was to evaluate the microbiological quality of raw milk from milk vending machine and heat treated milk during storage. There were analyzed 120 samples of milk (30 samples of fresh milk, 30 samples of raw milk stored 4 day at 4 °C, 30 samples of heat treated milk - 70 °C  stored 4 day at 4 °C and 30 samples of heat treated milk - 100 °C stored 4 day at 4 °C). Total viable counts (TVC), coliform bacteria (CB) and microscopic filamentous fungi (MFF) were determined by microbiological analysis. Plate dilution method were used for microbiological analysis. The number of total viable counts (TVC) in fresh milk ranged from 4.08 log KTJ.mL-1 to 4.89 CFU.mL-1. TVC in raw milk after storage ranged from 5.31 log CFU.mL-1 to 6.81 log CFU.mL-1. TVC in heat treated milk with temperature 70 °C after storage ranged from 3.89 log CFU.mL-1 to 4.45 log CFU.mL-1 and TVC in heat treated milk with temperature 100 °C after storage ranged from 2.96 log KTJ.mL-1 to 3.91 log KTJ.mL-1 in heat treated milk with temperature 100 °C after storage. The number of CB were in range from 1.49 log CFU.mL-1 to 1.89 log CFU.mL-1 in fresh milk, from 1.99 log CFU.mL-1 to 2.61 log CFU.mL-1 in raw stored milk. Coliform bacteria were not present in heat-treated milk samples. The values of MFF ranged from 0 log CFU.mL-1 to 2.01 log CFU.mL-1 in fresh milk, from 1.43 log CFU.mL-1 to 3.98 log CFU.mL-1 in raw milk after storage, from 1.33 log CFU.mL-1 to 3.41 log CFU.mL-1 in heat treated milk with temperature 70 °C after storage and from 1.30 log CFU.mL-1 to 3.32 log CFU.mL-1 in heat treated milk with temperature 100 °C after storage.

Effect of humates in diet of dairy cows on the raw milk main components

The effect of supplemental humic substances (HS) on the main milk components was investigated. A total of 10 dairy cows (Czech pied cattle, crossbred Czech pied cattle ´ Ayrshire and crossbred Czech pied cattle ´ Red Holstein) were tested. Animals were randomly divided into 2 groups, control (C) and experimental (E). Animals fed the same feed mixture and group E was additionally supplemented with HS (200 mg.kg-1 of product Humafit prepared from the Sakhalin Leonardite). The experimental period took 3 months. Cows were milked twice a day. The milk composition (lactose, fat, crude protein, pure protein and casein) of every cow was monitored on days 0, 14, 28, 42, 56, 70 and 84 of the experiment. Pure protein content was determined by Kjeldahl method, other components were analysed using an infrared analyserMilkoScan FT 120. It was found that the crude protein, pure protein and casein content in milk of group E significantly (p <0.05) increased from the 56th day of the experimental period. Differences of the protein fraction contents in group C and of the dry matter, non-fat dry matter, lactose and fat content in both groups were non-significant (p <0.05).Higher protein and especially casein content in milk could be very important for the cheesemaking as it could increase the cheese yield.

The economic impact of reduced value added tax rates for groceries

The value added tax represents one of the most important sources of state budget revenues of EU Member States. The basic value added tax rate is in the EU currently between 15% in Luxembourg to 27% applied in Hungary. The revenues from this tax represent an average of 17.5% of all tax revenues of EU countries and create an average GDP of 7.0% (year 2016, EU 28). As revenues from value added tax represent a stable income of state budget, the legislative changes in the system of value added tax, mainly its reductions as well as its imposition on groceries, can significantly influence further macroeconomic development. In the last year, the government of the Slovak Republic implemented changes in universal indirect taxing in such way that in addition to the standard value added tax rate of 20%, the Act No. 268/2015 on Value added tax adopted in 2016 a decreased value added tax rate of 10% on selected groceries, in order to support domestic producers and reduce the tax burden of low-income and middle-income groups. According to the European Commission (2007), the reduced rate of value added tax in selected cases has its justification and importance in the country's economy. The aim of this paper is to analyse the economic impact of the applied reduced value added tax on food in the Slovak Republic in the context of household expenditures and revenues of the state budget.

Quality and availability of organic foods by Slovak consumers

The increasing consumer demand for organic products caused that the organic food market has expanded in all continents of the world. Organic foods represent a specific segment of the food market. Currently land area farmed organically in Slovakia represents 9% of the total agricultural land. In this work we identified organic foods purchase by Slovak consumers, the availability, reasons of purchase and quality assortment of organic foods at the Slovak market. Questionnaire survey involved 271 respondents. The Hierarchical multiple factor analysis was used for the segregation and classification of consumers into representative groups. The group of respondents was based on algorithms divided into three groups. In the first group of respondents, prevalent are responses that assortment is not sufficient and no answer, in the second group think that organic food assortment is not sufficient, and in the third group of respondents also dominates opinion that is not sufficient. At the question of organic food quality in all three groups is prevalent opinion that it is rather high, in the first group nearly the third of respondents considered the quality of organic foods as rather low, in the second group of respondents is rate: „rather low“ response and „rather high“ almost equal. In the third group of respondents strongly dominated response that the quality of organic food is rather high. Regarding the availability of organic products at the Slovak market, 16% of respondents considered it to be sufficient, 54% of consumers considered assortment as not enough available for all. We also analyzed the reasons of buying organic food. 42% of respondents reported that the main reason for buying organic food is a concern for the environment and landscape, 33% of respondents state it is a pleasure and the opportunity to try something unusual, 11% reported confidence in the quality of organic food and 7% their health care. Environmental education in the family since childhood and the opinions of friends significantly influence consumers when buying food and organic food. We assume that, organic food will be processed minimally in the future. Consumer demand for organic food we recommend to increase by increased support of the direct sales, informing about quality of organic foods and their beneficial effects on the human body at basic and secondary schools, organizing of excursions to organic farms and processing companies.

M. Textural properties of selected Slovak cow and sheep products measured by texturometer

Sensorial assessment of selected brands of Slovak cow and sheep products, produced on farm with self-production of cow and sheep milk, was realized. The farm is situated in the North of east Slovakia. Breeding of dairy cows and sheep was realized under conditions applying animal welfare, where feedstuff was provided from self-production. By means of texture analyzer (Texture Analyser TA.XT Plus), textural properties (hardness, springiness, cohensivness and chewiness) of sheep feta cheese, smoked sheep cheese, unsmoked cow cheese strings, smoked cow cheese sticks, pickled sheep feta cheese and spicy pickled sheep feta cheese, were assessed. Texture analyzer is used for texture measurement and assessment of physical properties of products, as well as for material testing by means of pressure and pull tests. Textural properties were assessed, when strength, distance and time were recorded and projected by means of fully integrated Texture Exponent 32-bit software. The measurement was realized by test, when analyzer arm with selected sensor moved down, penetrated and compressed food product and moved to default position thereafter. Statistically significant differences (p < 0.05) were detected at hardness by means of statistical results evaluation obtained from texturometer measurement of cow and sheep products samples. Sheep feta cheese was compared to smoked sheep cheese, unsmoked cow cheese strings, smoked cow cheese sticks, pickled sheep feta cheese and spicy pickled sheep feta cheese. Statistically significant differences (p < 0.05) were confirmed, when we compared smoked sheep cheese to spicy pickled sheep feta cheese, when we compared unsmoked cow cheese strings to pickled sheep feta cheese and spicy pickled sheep feta cheese and by comparison of smoked cow cheese sticks to pickled sheep feta cheese and spicy pickled sheep feta cheese. Statistically significant differences (p < 0.05) were confirmed at springiness, when we compared sheep feta cheese to unsmoked cow cheese strings, smoked cow cheese sticks, pickled sheep feta cheese and spicy pickled sheep feta cheese and by comparison of smoked sheep cheese to unsmoked cow cheese strings, smoked cow cheese sticks, pickled sheep feta cheese and spicy pickled sheep feta cheese. Statistically significant differences (p < 0.05) were confirmed at cohensivness, when we compared sheep feta cheese to smoked sheep cheese, when we compared smoked sheep cheese to smoked cow cheese sticks and pickled sheep feta cheese, by comparison of smoked sheep cheese to spicy pickled sheep feta cheese and by comparison of unsmoked cow cheese strings to smoked cow cheese sticks. Differences at chewiness were statistically significant (p < 0.05), when we compared sheep feta cheese to smoked sheep cheese, unsmoked cow cheese strings, smoked cow cheese sticks, pickled sheep feta cheese and spicy pickled sheep feta cheese, when we compared smoked sheep cheese to spicy pickled sheep feta cheese, by comparison of unsmoked cow cheese strings to pickled sheep feta cheese and spicy pickled sheep feta cheese and by comparison of smoked cow cheese sticks to pickled sheep feta cheese and spicy pickled sheep feta cheese. Based on obtained analysis results were confirmed, that selected brands of cow and sheep products are characterized by different textural properties. These properties make assessed brands of Slovak cow and sheep product specific, which needs to make provision at quality assessment.