China
Africa
Explore chapters and articles related to this topic
Fermented Milk Products
Published in Debabrata Das, Soumya Pandit, Industrial Biotechnology, 2021
Even though cheese making was initiated 8,000 years ago, the advance of technology has led to a better insight into the raw materials that can be used for the production of consistent and better-quality cheese. These include heat killing of pathogens, and the addition of starter cultures and rennet to produce good quality cheese. A guide for the production of good quality cheese includes steps that can be incorporated into cheese of the best quality and longer shelf life. Numerous elements are required for the production of good quality cheese. The source, nature, and standardization of milk play a vital role in determining the quality of cheese produced. Cow milk is known to have increased plasmin activity due to its high somatic cell count in comparison to goat milk which results in better quality of cheese obtained from goat milk than obtained from cow milk. Standardization of milk on the other hand avoids excess fat and casein losses in whey. This can be carried out via three methods: adding skimmed milk powder or liquid or by removing cream. The starter culture is pure lactic acid bacteria added for flavour development and to lower pH during processing. These include fast-acid, adjunct, and genetically modified starters which can be used in liquid, dried, or lyophilized form.
Grounding and Safety
Published in T. A. Short, Electric Power Distribution Handbook, 2018
Stray voltage has stirred significant public attention. The “danger” of elevated neutral voltages has been exaggerated in some articles in the press. Studies have found mixed results when trying to quantify the effect of voltage on milk production, reduced food or water intake, somatic cell count, and other important physiological effects. The Wisconsin Public Service Commission database of stray voltage field surveys found little correlation between milk production and electrical parameters such as cow contact current (Reines et al., 1995, 1998). A report of scientific advisors to the Minnesota Public Utilities Commission found some correlation between elevated neutral-to-earth voltage and high-health herds and low-health herds, but other factors were more significant (Minnesota Public Utilities Commission, 1998). The CEA (1992) found no significant effect on cows’ behavior or production for touch voltages of 1 or 2.5 V. Some change in water and feed consumption were noted for 5-V touch voltages.
Spirulina sp. and Biomass Used as Animal Feed Supplement
Published in Bakrudeen Ali Ahmed Abdul, Microbial Biofilms, 2020
M. Karthik, K. Ashokkumar, N. Arunkumar, R. Krishnamoorthy, P. Arjun
The dairy cows utilized a feed supplementation of Spirulina platensis at the rate of 2 g/day per cow to improving the range of milk’s food safety (Simkus et al. 2007). It substantially increased the yield of milk, fat, protein, and lactose, and decreases the somatic cell count. Dietary Spirulina fed to cows has increased 25% of milk fat, 9.7% of milk protein (9.7%), and 11.7% of lactose. Thus, Spirulina-fed cow’s milk increased PUFAs and monosaturated fatty acids and decreased the saturated fatty acid content (Christaki et al. 2012). The dairy cows are fed dietary Spirulina to increase milk production and improve body condition at 21%, and 8.5%–11%, respectively (Kulpys et al. 2009).
Ameliorative effect of nanocurcumin on Staphylococcus aureus-induced mouse mastitis by oxidative stress suppression
Published in Inorganic and Nano-Metal Chemistry, 2022
Subramaniyam Suresh, Palanisamy Sankar, Ramya Kalaivanan, Avinash Gopal Telang
Antioxidant enzymes like CAT, SOD, GST, glutathione peroxidase and glutathione reductase are the first line of defense against free radical induced damage. An impairment in the ratio of oxidants and antioxidants initiates the pathophysiological events that culminate in molecular and cellular damage to macromolecules and vital organs.[36] Catalase is an enzyme that catalyzes the decomposition of hydrogen peroxide. In milk, the enzyme can be both mammary gland and bacterial origin. Similar to elevated catalase activity in mastitis milk of cow,[29] we also observed time dependent increase in the activity of catalase in mammary gland. Elevated catalase activity[37] and higher MDA content[38] are associated with increased influx of leukocytes into milk, we can suggest similar findings observed here were indicative of increased somatic cell count in mammary gland of mice, which mimics cattle. In accordance with Andrei et al.[29] we also found elevated level of SOD. The level of GST also high in infected animals. This high level of SOD and GST may be attributed to the elevated need of the enzyme to boost the defensive mechanism of the animal against oxidation. Certainly in contrast to our findings, systemic inoculation of S. aureus resulted in depletion of antioxidant enzymes.[4,31] Therefore, we can infer that oxidative damage occurred during mastitis in mice simulates bovine mastitis. Curcumin and CUR-NP pretreatment restored these changes. Catalase activity reduced in response to curcumin pretreatment suggested low somatic cell count. Even though there was less SOD activity in curcumin pretreated animals during first 48 h of infection, slight elevation in the level was noted at 72 h. GST level also raised with curcumin pretreatment. Enhanced effects were observed with CUR-NP pretreatment. However, reduction in GST level when compared to free curcumin pretreatment remains unclear and needs to be further elucidated.