Search results for "Milk"

Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese

2012

The present work was undertaken to evaluate the influence of the wooden dairy plant equipment on the microbiological characteristics of curd to be transformed into Caciocavallo Palermitano cheese. Traditional raw milk productions were performed concomitantly with standard cheese making trials carried out in stainless steel vat inoculated with a commercial starter. Milk from two different farms (A and B) was separately processed. The wooden vat was found to be a reservoir of lactic acid bacteria (LAB), while unwanted (spoilage and/or pathogenic) microorganisms were not hosted or were present at very low levels. All microbial groups were numerically different in bulk milks, showing higher lev…

Effects of Grazing on the Behaviour, Oxidative and Immune Status, and Production of Organic Dairy Cows

2019

This study compared the effects of a short daily grazing time with those of permanent free-stall housing on the behaviour, oxidative status, immune response, and milk production of organically reared cows. During a 63-day period, two homogeneous groups of eight lactating Brown cows were allocated to either housing (H) in a free-stall building for 24 h/day. Feeding was based on a total mixed ration or grazing (G) on barley grass for 5 h/day, and housing in a free-stall structure with feeding was based on the same total mixed ration offered to the H group. With regard to behaviour, H cows spent more time idling, walking, drinking, and self-grooming, whereas G cows showed a greater intent to e…

The effects of different milking intervals and milking times per day in jennet milk production

2012

Abstract In their first 150 days of lactation, nine Ragusana jennets were investigated at the ‘Istituto Sperimentale Zootecnico per la Sicilia’ (ISZS) in Palermo, to study the effects of different milking typologies on milk production. The jennets were kept in a paddock and were fed hay ad libitum and concentrate (3.5 kg jennet/day). From post-foaling day 21, every 3 weeks individual milk amounts were recorded, and individual milk samples were collected and analyzed for the main qualitative parameters. The compared theses were: two daily milking times with 6- and 3-h intervals; and two, three and eight daily milking times with 3-h interval. The jennets were manually milked. The foals were s…

Effetti dell'utilizzazione della crusca di frumento duro nella dieta sulle risposte produttive dei ruminanti

L’impiego alimentare di orzo germinato nella produzione di latte ovino biologico

2011

Food use of barley sprouts in organic sheep milk production. Hydroponic forage, used when fresh forage is scarce, represents a good alternative feed for milking ruminants, also in organic farming systems, where it can reduce the forage/concentrate ratio. This study evaluated the effect of barley sprouts (BS) in the diet on nutrients utilization and milk production from organic ewes. Eighteen ewes were divided into 3 groups and fed with 3 diets. Animals was fed with hay ad libitum and supplemented by: 0.6 kg/d of concentrate and 4 kg/d of BS (B100); 0.9 kg/d of concentrate and 2 kg/d of BS (B50); 1.2 kg/d of concentrate (C). Supplied and residual feeds and milk yield were recorded and sample…

Effects of αs1-casein and k- casein genotypes on nutrient intake and milk production in Girgentana goats: a further investigation

2013

The influence of polymorphism at αs1-casein locus (CSN1S1) on goat milk properties is adequately known, whereas the knowl- edge is limited on the effects of κ-casein gene variants (CSN3), C-093 and the association between variants of CSN1S1 and CSN3 Milking technique in jenny: effects on milk production genes. This study aimed to investigate the effect of some CSN1S1-CSN3 composite genotypes (CG) on feed intake and milk production of 95 Girgentana goats from 6 experiments (551 Rossella Di Palo, Diana Neri, Barbara Ariota, Rosanna Serafini, observations). Goats, genotyped using specific PCR protocols at DNA level and IEF technique at milk protein level, were equal at αs2-casein and β-casein …

ORGANIC SHEEP MILK PRODUCTION AND QUALITY BY USE OF LEGUME GRAINS AS DIETARY SUPPLEMENT

2013

The aim of this study was to evaluate the sheep milk yield and quality as affecting by concentrate dietary supplements prepared on farm by mixing locally produced barley and legume grains, used as alternative to a commercial feed. A total of twelve milking ewes, averaging 92±9 days in milking and 56±6 kg of live weight, were housed in individual pens and divided homogeneously into four groups. Each group was fed ad libitum with a grass-legume hay and received, according to a 4x4 Latin square design with periods comprised of 21 days, one of the following isonitrogenous concentrates: 500 g chickpea and 300 g barley (CP); 450 g faba bean and 350 g barley (FB); 550 g pea and 250 g barley (PE); …

Effect of the pasture on milk production from Cinisara cows over the seasons

2008

Cinisara is a Sicilian autochthonous breed of dairy cow and its milk is processed to make Caciocavallo cheese. The pasture is the basis of the diet during all the year, but its production is not continuous and homogenous, because of environmental constrains (Alabiso et al., 2005). The feeding integrations are concentrate, hay and or straw, and their quantities given to the animals are different during the year in relation to the pasture resources. The aim of this research was to study the effect of the pasture on milk production from Cinisara cows over the seasons

Transfer of milk fatty acids to Pecorino Siciliano cheese

2011

In previous studies it was observed that milk fatty acid (FA) composition is mainly affected by diet, and when ruminants graze pasture the percentages of polyunsaturated FA and conjugated linolenic acid (CLA) are higher than in milk from preserved forage. The maintenance in the cheese of the beneficial FA profile of milk from grazing ruminants is advisable. Little number of study exists concerning the effect of milk processing conditions on cheese FA profile, but no study was done with regard to Pecorino Siciliano cheese. The aim of this study was to evaluate the transfer of FA from ewes milk to cheese manufactured according to the Pecorino Siciliano technology, in order to verify if the ch…

Effect of CSN1S1 G allele on some characteristics of milk produced by Cinisara cows

2017

In bovine milk about 37-40% of total casein is represented by s1-casein. The CSN1S1 G allele is characterised by a less efficient protein synthesis (about 40%) compared with the other known alleles because of the insertion, in the 19th exon, of a Long Interspersed Nuclear Element relict responsible for a reduced mRNA stability. The lower proportion of s1-casein in milk is associated with faster formation, higher firmness and greater resistance to compression of the curd. The purpose of this study was to analyse the G allele distribution at the CSN1S1 locus in Cinisara breed and its influence on some milk traits. The Cinisara is a small Sicilian breed for which, recently, recovery and safe…