Relevant bibliographies by topics / Milk fat

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Milk fat'

Author: Grafiati
Published: 4 June 2021
Last updated: 20 February 2023

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Journal articles on the topic "Milk fat"

1

Banks, W. "Milk fat." International Journal of Dairy Technology 44, no. 2 (May 1991): 31–32. http://dx.doi.org/10.1111/j.1471-0307.1991.tb00628.x.

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Małkowska, M., B. Staniewski, and J. Ziajka. "Analyses of milk fat crystallization and milk fat fractions." International Journal of Food Properties 24, no. 1 (January 1, 2021): 325–36. http://dx.doi.org/10.1080/10942912.2021.1878217.

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RAJAH, KANES K. "Milk fat developments." International Journal of Dairy Technology 47, no. 3 (August 1994): 81–83. http://dx.doi.org/10.1111/j.1471-0307.1994.tb01525.x.

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Ulberth, Franz. "Determination of butanoic acid in milk fat and fat mixtures containing milk fat." International Dairy Journal 7, no. 12 (November 1997): 799–803. http://dx.doi.org/10.1016/s0958-6946(98)00005-3.

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Oravcová, M., M. Margetín, D. Peškovičová, J. Daňo, M. Milerski, L. Hetényi, and P. Polák. "Factors affecting ewe’s milk fat and protein content and relationships between milk yield and milk components." Czech Journal of Animal Science 52, No. 7 (January 7, 2008): 189–98. http://dx.doi.org/10.17221/2274-cjas.

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Test-day records of purebred Tsigai, Improved Valachian and Lacaune ewes were used to analyse the effect of environmental factors on milk fat and protein content. There were 121 424 and 121 158 measurements of fat and protein content for Tsigai, 247 742 and 247 606 measurements of fat and protein content for Improved Valachian and 2 194 measurements of fat and protein content for Lacaune ewes lambing between 1995 and 2005. Overall means and standard deviations for fat and protein content were 7.77 &plusmn; 1.606% and 5.94 &plusmn; 0.690% for Tsigai, 7.48 &plusmn; 1.446% and 5.82 &plusmn; 0.620% for Improved Valachian, and 6.97 &plusmn; 1.514% and 5.62 &plusmn; 0.692% for Lacaune. For fat content, analyses showed a highly significant (<i>P</i> < 0.01) effect of flock-test day and a highly significant (<i>P</i> < 0.01) or significant (<i>P</i> < 0.05) effect of the month of lambing, with the only exception of the month of lambing in Lacaune. The effect of litter size was highly significant (<i>P</i> < 0.01) or significant (<i>P</i> < 0.05) in Improved Valachian and Lacaune. For protein content, analyses showed a highly significant (<i>P</i> < 0.01) effect of flock-test day and a highly significant (<i>P</i> < 0.01) or significant (<i>P</i> < 0.05) effect of the month of lambing. The effect of litter size was highly significant (<i>P</i> < 0.01) in Tsigai and Improved Valachian. Covariates of days in milk which modelled the shape of lactation curves were insignificant, except for Improved Valachian fat content (Ali-Schaeffer regression adopted for sheep). The model explained about 50% of fat and protein variation in the breeds, with coefficients of determination between 0.517 and 0.587 for fat content and between 0.495 and 0.527 for protein content. Fat and protein content were almost equally correlated with milk yield in the three breeds. Lactation curves were constructed on the basis of solutions of a statistical model employed in the analyses.
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Schmelzer, J. M., and R. W. Hartel. "Interactions of Milk Fat and Milk Fat Fractions with Confectionery Fats." Journal of Dairy Science 84, no. 2 (February 2001): 332–44. http://dx.doi.org/10.3168/jds.s0022-0302(01)74482-7.

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CHEN, Z. Y., and W. W. NAWAR. "Role of Milk Fat Globule Membrane in Autoxidation of Milk Fat." Journal of Food Science 56, no. 2 (March 1991): 398–401. http://dx.doi.org/10.1111/j.1365-2621.1991.tb05289.x.

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Bauman, D. E., and J. M. Griinari. "Regulation and nutritional manipulation of milk fat: low-fat milk syndrome." Livestock Production Science 70, no. 1-2 (July 2001): 15–29. http://dx.doi.org/10.1016/s0301-6226(01)00195-6.

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Wiking, L., T. Larsen, and J. Sehested. "Transfer of Dietary Zinc and Fat to Milk—Evaluation of Milk Fat Quality, Milk Fat Precursors, and Mastitis Indicators." Journal of Dairy Science 91, no. 4 (April 2008): 1544–51. http://dx.doi.org/10.3168/jds.2007-0716.

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Fedosova, A. N., M. V. Kaledina, L. V. Donchenko, and I. A. Baidina. "Natural milk fat imitators." Dairy Industry, no. 5 (2022): 34–36. http://dx.doi.org/10.31515/1019-8946-2022-05-34-36.

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Dissertations / Theses on the topic "Milk fat"

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Rajah, Kanes K. "Fractionation of milk fat." Thesis, University of Reading, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.233844.

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Henion, Julie E. "Milk dispenser for variable fat content." Thesis, Massachusetts Institute of Technology, 2011. http://hdl.handle.net/1721.1/68844.

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Thesis (S.B.)--Massachusetts Institute of Technology, Dept. of Mechanical Engineering, 2011.
Cataloged from PDF version of thesis.
Includes bibliographical references (p. 32).
This thesis describes the development of a new milk dispenser product that is designed to dispense milk with varying levels of milk fat content. The product contains two tanks of milk, one containing skim and one containing whole. The user can rotate a dial to select which type of milk they want (skim, 1%, 2%, whole) and the product is able to mix the skim and whole milk at the appropriate ratio to dispense the desired type of milk. A prototype was developed that uses two, gallon-size milk jugs, each attached to a flexible tube at the cap interface. The flexible tubes passes through a ratio selection mechanism that the user can rotate to select the desired type of milk. The mechanism compresses the tubes to achieve the appropriate ratio, and finally the tubes pass on through to a dispensing valve. The prototype was tested using clear water in one tank, and colored water in the other to visually observe how well the product mixes. The final prototype was able to mix quite appropriate ratios with sufficient precision in milk fat ratios.
by Julie E. Henion.
S.B.
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Hongu, Nobuko, Martha I. Mosqueda, and Jamie M. Wise. "Milk Matters!" College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2009. http://hdl.handle.net/10150/146672.

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3 pp.
Why Milk? Facts about Fat in Milk
Milk contains 9 essential nutrients, making it one of the most nutrient-rich beverages that both children and adults can enjoy. We recommend consuming 3 cups per day of fat-free (skim), low-fat (1% or 2%), or equivalent milk products for healthy adults and children 2 years of age and older. We have illustrated the amount of total fat and saturated fat in 1 cup of milk. A delicious and easy recipe for rice pudding using skim milk is also included.
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Elías-Argote, Xiomara E. "Effects of Milk Processing on the Milk Fat Globule Membrane Constituents." DigitalCommons@CalPoly, 2011. https://digitalcommons.calpoly.edu/theses/616.

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ABSTRACT Effects of Milk Processing on the Milk Fat Globule Membrane Constituents Xiomara E. Elías-Argote The milk fat globule membrane (MFGM) is avidly studied by many groups of scientists around the world due to its unprecedented nutritional and functional properties; however, limited research has been performed on the effects of milk processing on the chemical changes of the MFGM. Thus, this study highlights the changes that lipids and proteins undergo from the time milk leaves cow’s udders. Cooling (4 °C) was included along with subsequent pasteurization by different traditional thermal processes and cold pasteurization by pulse light ultra violet treatment. Cooling milk to 4 °C had a measureable effect on the MFGM composition, resulting in protein alterations, particularly to butyrophilin and adipophilin. Thermal treatments disturbed the native structures of molecules and increased the adsorption of milk and whey proteins on the globules, especially a-lactalbumin and b-lactoglobulin. As the heat intensity increased, the aggregation of fat globules became more pronounced due to protein interactions. Intrinsic MFGM proteins also varied in relative abundance during the processing steps. The concentrations of polar lipids did not change during processing, with the exception of phosphatidylserine, which decreased during the cooling and thermal treatments. Cold pasteurization (UV treatment) had a minimal effect on fat globules and MFGM proteins. Since the MFGM promises to deliver nutritional effects and more when included in food products, currently HTST pasteurization was shown to be the best method to process milk and obtain MFGM isolates for further supplementation.
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Yu, Feiran. "Physicochemical Modifications of Milk Fat Globule Membrane Proteins During Temperature Processing of Milk." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1534770720065921.

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Haasmann, Stephan Otto. "Analytical characterization of camel meat and milk fat." Thesis, Brunel University, 1998. http://bura.brunel.ac.uk/handle/2438/6961.

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The aim of this study was to characterize the fat composition of camel milk fat and camel hump fat and thereby assist in the technological development of camel milk and meat based products. The latter is of major interest in parts of Africa where the camel resides in large numbers. A combination of silver-ion and reversed phase HPLC enables the isolation of triglycerides according to their saturation class and carbon number. Subjection of the isolated triglycerides to enzymatic splitting with lipase and subsequent analysis of the free fatty acids generated enables a positional analysis of the main triglyceride components and thus a characterization of the fat. The analytical techniques employed may equally well be applied to other fats or oils to allow their characterization.
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McNamee, Brian Francis. "Factors influencing dietary modification of cow's milk fat." Thesis, Queen's University Belfast, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.318747.

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Åkerlind, Maria. "Milk composition and metabolism of cows selected for high or low milk-fat concentration /." Uppsala : Swedish Univ. of Agricultural Sciences (Sveriges lantbruksuniv.), 1999. http://epsilon.slu.se/avh/1999/91-576-5702-5.pdf.

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Harries, Eleanor. "Consumer acceptability and consumption of milk." Thesis, Cardiff University, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.320569.

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Ma, Liying. "Regulatory factors of milk fat synthesis in dairy cows." Diss., Virginia Tech, 2012. http://hdl.handle.net/10919/29120.

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The objective of these studies was to investigate the milk fat synthesis regulation by transcription factors. In the first study, bovine mammary epithelial (MAC-T) cells were treated with sterol regulatory element binding protein-1 (SREBP-1) specific siRNA. The mRNA and protein expression of SREBP-1 were decreased by more than 90% by siRNA. Fatty acid (FA) synthesis, uptake, and selected lipogenic enzyme expression were reduced in cells treated with SREBP-1 siRNA. Therefore, SREBP-1 plays an important role in integrated regulation of lipid synthesis in MAC-T cells through regulation of key enzymes. In the second study, MAC-T cells treated with hormones or FA were transfected with luciferase reporter constructs containing response elements for SREBP-1, peroxisome proliferator-activated receptor γ (PPARγ), or liver X receptor (LXR). The activation of PPARγ and SREBP-1 were stimulated by insulin and insulin combined with leptin, respectively. Trans-10, cis-12 conjugated linoleic acid (CLA) inhibited SREBP-1 activation, and this inhibition was not attenuated by insulin and leptin. Neither trans-10 nor cis-12 double bond inhibited SREBP-1 activation. Taken together, trans-10 and cis-12 double bonds need to be conjugated in CLA to reduce SREBP-1 activation and this inhibition cannot be overcome by insulin and leptin combination in MAC-T cells. In the third study, lactating dairy cows were intravenously infused with 0.625 g/h trans-10, cis-12 CLA for 14 h. We confirmed the appearance of trans-10, cis-12 CLA in the milk of CLA treated cows. Milk and component yield were not affected by the CLA treatment. The desaturation of stearic acid was reduced by CLA. The mRNA and protein expression of transcription factors or lipogenic enzymes were not affected by trans-10, cis-12 CLA. DNA-binding activities for PPARγ and LXR and the activation of SREBP-1 to its mature form were not changed by the treatment. The infusion time in this study was probably too short to induce any changes in transcription factors and lipogenic enzymes. We confirmed DNA-binding activities of PPARγ and LXR in bovine mammary gland. Overall, a prominent role for SREBP-1 in mammary epithelial cell lipid synthetic pathways was described and regulation of transcription factor activation by trans-10, cis-12 CLA was specific to SREBP-1.
Ph. D.
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Books on the topic "Milk fat"

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James, C. C. Determination of fat in milk. [Toronto?]: Dept. of Agriculture, 1993.

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Institution, British Standards. Determination of fat content of milk and milk products (Gerber method). London: B.S.I., 1989.

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Institution, British Standards. Determination of fat content of milk and milk products (Gerber method). London: BSI, 1989.

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Institution, British Standards. Milk: Determination of fat content : gravimetric method (reference method). London: British Standards Institution, 1995.

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Institution, British Standards. Determination of fat content of milk and products (Gerber method). London: British Standards Institution, 1989.

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Florida. Legislature. Senate. Committee on Agriculture. A review of Section 502.032, Florida Statutes, Milk fat testers, in the Department of Agriculture and Consumer Services. [Tallahassee?]: The Committee, 1993.

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Truong, Tuyen, Martin Palmer, Nidhi Bansal, and Bhesh Bhandari. Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-23877-7.

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Garvey, T. B. The determination of milk fat and cocoa butter equivalents in chocolate using triglyceride analysis. Wolverhampton: The Polytechnic, Wolverhampton, 1987.

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Miles, Heiko. Identifying a reduced set of salient attributes that influence consumers' choice among whole, low-fat, and skim milk for beverage use. Ithaca, NY: Dept. of Agricultural, Resource, and Managerial Economics, New York State College of Agriculture and Life Sciences, Cornell University, 1994.

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Services, Florida Legislature House of Representatives Committee on Agriculture and Consumer. A review of the Division of Dairy Industry: Sunset of milk fat testers, sunset of frozen desserts. [Tallahassee, Fla.]: The Committee, 1993.

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Book chapters on the topic "Milk fat"

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Banks, W. "The Use of Milk Fat and Milk Fat Components in Food Products." In Milk, 805–9. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-017-5571-9_90.

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Parodi, P. W. "Milk Fat Nutrition." In Dairy Fats and Related Products, 28–51. Oxford, UK: Wiley-Blackwell, 2009. http://dx.doi.org/10.1002/9781444316223.ch2.

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Jahn, M., and D. Jahn. "Milk Fat/Rancidity." In Handbook of Hydrocarbon and Lipid Microbiology, 2377–91. Berlin, Heidelberg: Springer Berlin Heidelberg, 2010. http://dx.doi.org/10.1007/978-3-540-77587-4_174.

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Macedo, Angela C., and F. Xavier. "Milk Fat Hydrolysis." In Encyclopedia of Membranes, 1–2. Berlin, Heidelberg: Springer Berlin Heidelberg, 2015. http://dx.doi.org/10.1007/978-3-642-40872-4_387-7.

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Tsenkova, Roumiana, and Jelena Muncan. "Milk Fat Measurement." In Aquaphotomics for Bio-diagnostics in Dairy, 21–33. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-16-7114-2_4.

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Altomonte, Iolanda, Federica Salari, and Mina Martini. "Milk fat components and milk quality." In Microbiology in Dairy Processing, 1–10. Chichester, UK: John Wiley & Sons Ltd and the Institute of Food Technologists, 2017. http://dx.doi.org/10.1002/9781119115007.ch1.

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Gibson, Robert A. "Milk Fat and Health Consequences." In Milk and Milk Products in Human Nutrition, 197–207. Basel: KARGER, 2011. http://dx.doi.org/10.1159/000325585.

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McCarthy, O. J., and M. Wong. "Physical Characterization of Milk Fat and Milk Fat-Based Products." In Advanced Dairy Chemistry, Volume 2, 375–442. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-48686-0_12.

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Grönlund, B., M. Heikonen, and T. Moisio. "Monitoring of Fat Crystallisation." In MILK the vital force, 231. Dordrecht: Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-3733-8_190.

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Deeth, Hilton C. "Lipase Action on Milk Fat." In Dairy Fat Products and Functionality, 21–39. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-41661-4_2.

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Conference papers on the topic "Milk fat"

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Karahmet, Enver, Senita Isaković, and Almir Toroman. "ENERGY BALANCE OF MILK PASTERIZATION PROCESS TOPOLOGICAL INDICES – WHY AND HOW." In 1st INTERNATIONAL Conference on Chemo and BioInformatics. Institute for Information Technologies, University of Kragujevac,, 2021. http://dx.doi.org/10.46793/iccbi21.033k.

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Energy balances of milk pasteurization process are very important in the industry, they are the basis for process control, especially in the control of the economic and general production balance. In case of any changes in the process, it is necessary to re-fabricate the material balance of the process in order to determine the flow and final result of the production process. In these researches, we examined the energy balance of gas consumption in the process of pasteurization four milks with different fat content in them. Research was carried out in “Milkos” Sarajevo’s dairy industry on their production lines. The most optimal energy balance of the pasteurization process is milk with 0.9% mf, then milk with 1.5% and 2.8% of milk fat and in the end milk with 3.2% milk fat had the worst energy balance. It was found that the oscillations in the gas consumption within the batch were the highest in milk with 0.9% mf while the milk 1.5% mf, 2.8% mf and the milk with 3.2% mf had more uniform energy consumption between the batches.
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Ward, Ellen, Ni Yang, Beverly S. Muhlhausler, Gabriela E. Leghi, Merryn J. Netting, Matthew J. Elmes, and Simon C. Langley-Evans. "Changes to Breast Milk Composition following Increased Maternal Sugar and Fat Consumption." In More Than Milk Lactation Science Symposium. Basel Switzerland: MDPI, 2023. http://dx.doi.org/10.3390/proceedings2023084007.

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Petrovic, Milun, Vladan Bogdanovic, Snežana Bogosavljevic-Boskovic, Simeon Rakonjac, Radojica Djokovic, Miloš Ži Petrovic, and Vladimir Doskovic. "UTICAJ ODGAJIVAČKOG PODRUČJA, GODINE ROĐENJA I SEZONE TELENJA NA PROIZVODNJU MLEKA I MLEČNE MASATI U STANDARDNIM LAKTACIJAMA KOD KRAVA SIMENTALSKE RASE." In SAVETOVANJE o biotehnologiji sa međunarodnim učešćem. University of Kragujevac, Faculty of Agronomy, 2021. http://dx.doi.org/10.46793/sbt26.211p.

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The analysis of impact that breeding area, year of birth, calving season and interaction between breeding area and calving season have on milk and milk fat production in full lactations was performed in 241 Simmental cows, with 897 lactations born in period from 1998 to 2007 and distributed into three breeding areas (Čačak, Zlatibor and Rudno). According to applied model, analysis of the influence of paragenetic factors, imapct of breeding area and interaction of breeding area and calving season on the production of milk and milk fat in full lactation was very significant (P<0.01). The year of birth did not significantly impact (P>0.05) the production of milk and milk fat, while the calving season significantly impacted (P<0.05) the production of milk and insignificantly (P>0.05) the production of milk fat in full lactation. Coefficients of determination were very significant (P<0.01) and ranged from 0.431 (43.1%) in milk fat production to 0.500 (50%) in milk production.
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Kalugina, O. I. "THE VALUE OF THE MASS FRACTION OF MILK FAT IN CHEESE PRODUCTION." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-47.

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Fat is the main component of most types of cheese. Differences in fat content between cheese groups depend on a number of factors, including the composition of milk, in particular, the ratio of protein and fat, and variations in cheese production processes that control the levels of milk fat and moisture retained in the cheese mass. The ratio of protein and fat in raw milk is the main factor affecting the fat content in cheese, as it determines the relative proportions of protein, fat, water. The aim of the work is to find out what importance the mass fraction of fat of raw milk has in the production of cheese.
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TRUKHACHEV, Vladimir, Sergey OLEYNIK, and Nikolay ZLYDNEV. "DAILY DYNAMICS OF MILK QUALITY INDICATORS." In RURAL DEVELOPMENT. Aleksandras Stulginskis University, 2018. http://dx.doi.org/10.15544/rd.2017.067.

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Dairy cattle breeding is one of the main suppliers of protein and animal fat, it is one of the most important branches of agriculture and plays a primary role in providing adequate nutrition for the population. During the purposeful work on harmonization of the national regulatory framework with international legislation, special attention is paid to scientific developments in the way of full implementation of Russian livestock production in the global trading system. The recommendations of the International Committee for Registration of Animals (ICAR) (Global Standard…, 2017; Trukhachev et al., 2017) are the methodological basis for the introduction of the generally accepted organizational principles for the recording and evaluation of the productive qualities of animals. One of the stages of this process was implementation in 2015-2017. in the Stavropol State Agrarian University of research projects, especially significant for the agro-industrial complex of the Russian Federation in the direction of ensuring import substitution in animal husbandry (genetic material), which envisage the development of a regional model for the formation and management of highly productive genetic resources for dairy cattle. The object of the research was cattle (cows) of the North Caucasian population of the Ayrshire breed (n = 550), from which, based on the analysis of the materials of the primary zooveterinary records, groups of cows with 3-fold milking were formed to study the daily dynamics of fat and protein content in raw milk samples I, II and III milking, n = 240) and 2-fold milking (I and II milking - 180 cows). In the process of performing monthly analyzes of the quality of individual milk samples obtained from pedigree cows taken for 2- or 3-fold milking, it was found that a certain pattern is observed in the diurnal dynamics of fat and protein content in milk, which probably has a general biological nature and largely depends on the technological factor - the multiplicity of milking cows, which coincides, basically, with the regularities described in the methodology of the International Committee for Registration of Animals (ICAR). The nature of the dynamics of the concentration of fat in milk at 2- and 3-fold milking has, though a different mathematical form, but they have a general tendency: the fat in milk for milking cows, as a rule, is 10.77–10.98 % lower, than II and III milking. The variability of the protein concentration in milk during the day is the same as the fat dynamics, though it is less expressed than of fat and accounts 0.88%.
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Sukhareva, T. N. "Guality expertise of young milk." In Agrobiotechnology-2021. Publishing house RGAU-MSHA, 2021. http://dx.doi.org/10.26897/978-5-9675-1855-3-2021-246.

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Elder, Drew, Ashley Apil, and James Redwine. "Evaluation of plant-based milk quality and stability: A commercial analysis." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/lena8109.

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The plant-based food market is rapidly growing and evolving which is nowhere more evident than in the alternative dairy space. Despite dairy milk consumption decreasing, plant-based milk alternatives have seen a steady increase in consumption over the past two decades. As plant-based milk development continues to innovate, new products flood the market from a variety of diverse plant sources such as oat, hemp, and pea. With such varied plant-based milks available, there is a gap in our understanding of what defines quality and therefore stability in these products. This study set out to elucidate factors that influence plant-based milks' quality and stability through testing commercial samples using sensory evaluation and analytical techniques. In an effort to identify attributes that define plant-based milk quality, the sensory profile of almond milk was analyzed throughout accelerated and ambient shelf-life studies and the almond milk was screened for markers of quality using gas chromatography-mass spectrometry. Sensory evaluation found that the almond milk lost its characteristic almond aroma and flavor over storage which aligned with a decrease in benzaldehyde in the analytical data. To better understand the potential reactions causing the degradation of plant-based milks, a variety of plant-based milks were screened for their stability against lipid oxidation using OxipresTM. Soymilk and oat milk were less prone to lipid oxidation than almond milk which is likely a result of their unsaturated fat content. Active research is focusing on testing the performance of antioxidants in plant-based milks to determine their ability to control lipid oxidation as well as any potential flavor modulating effects. While every plant-based milk is unique, the results of these studies indicate that factors that influence their quality and stability include the inherent stability of the plant source as well as the formulation of the plant-based milk.
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"Plasma Lipid Profiles, Milk Yield and Milk Fat Concentration of Lactating Holstein Fed Rumen-Protected Choline." In 5th International Conference on Food, Agricultural and Biological Sciences. Universal Researchers (UAE), 2016. http://dx.doi.org/10.17758/uruae.ae1216240.

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Hernandez Barrueta, Tana, Ameer Taha, and Nitin Nitin. "Intact milk fat globules as a dynamic encapsulation matrix for DHA, which in situ produces DHA-derived anti-inflammatory lipids." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/lkgi4599.

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Supplementation with docosahexaenoic acid (DHA) is proposed as a nutritional intervention to address diseases associated with chronic inflammation, partially owing to its -enzymatically- oxidized products such as epoxydocosapentaenoic acid (EpDPE). Nevertheless, the slow in vivo turnover of DHA to EpDPE might narrow the effectiveness of this approach, leading us to speculate that delivering EpDPE directly could overcome this limitation. We hypothesized that encapsulating DHA into milk fat globules would yield EpDPE, considering the membrane surrounding the globules originates from the epithelial cells in the mammary glands, which contain the enzyme that catalyzes such reaction cytochrome P450. To test this, we first encapsulated DHA into milk fat globules isolated from raw bovine milk, via passive diffusion at room temperature or 4 °C. Then, we quantified free and total oxylipins using ultra-high performance liquid chromatography coupled to tandem mass spectrometry. All five EpDPE targeted [19(20), 16(17), 13(14), 10(11) and 7(8)-EpDPE] were found to be produced. The most abundant one, 19(20)-EpDPE, reached 2.6-2.0 pmol/mg of milk cream after 30 min at the temperatures tested; from this, 40% was in free form and the remaining 60% esterified (i.e. bounded). To the best of our knowledge, this data is the first report of an active cytochrome P450 with epoxidase activity in the milk fat globule from raw bovine milk. Altogether, our results advocate for the use of milk fat globules as a naturally-occurring encapsulation system capable of, upon encapsulation, converting DHA into bioactive lipids with anti-inflammatory properties.
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Omer, Ala Eldin, Jessica Chong, Lisa Chen, and George Shaker. "Characterization and Sensing of Milk Fat% in the Low GHz Band." In 2022 IEEE International Symposium on Antennas and Propagation and USNC-URSI Radio Science Meeting (AP-S/USNC-URSI). IEEE, 2022. http://dx.doi.org/10.1109/ap-s/usnc-ursi47032.2022.9886211.

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Reports on the topic "Milk fat"

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Hayr, Melanie K., Mahdi Saatchi, Dave Johnson, and Dorian J. Garrick. Improving the Accuracy of Genomic Prediction of Milk Fat. Ames (Iowa): Iowa State University, January 2005. http://dx.doi.org/10.31274/ans_air-180814-1155.

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Hayr, Melanie K., Xiaochen Sun, Tom Druet, and Dorian J. Garrick. Genomic Prediction of Milk Fat using Fixed Length Haplotypes. Ames (Iowa): Iowa State University, January 2016. http://dx.doi.org/10.31274/ans_air-180814-201.

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Testroet, Eric D., Mathew R. O'Neil, Andrew L. Mueller, Donald C. Beitz, and Stephanie Clark. Feeding Lactating Holstein Dairy Cows Reduced-Fat Dried Distillers Grains with Solubles: Milk Composition and Feed Efficiency. Ames (Iowa): Iowa State University, January 2017. http://dx.doi.org/10.31274/ans_air-180814-310.

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Weller, Joel, Harris Lewin, Micha Ron, George Wiggans, and Paul VanRaden. A Systematic Genome Search for Genes Affecting Economic Traits Dairy Cattle with the Aid of Genetic Markers. United States Department of Agriculture, April 1999. http://dx.doi.org/10.32747/1999.7695836.bard.

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The objectives were to continue collection of semen for the US dairy bull DNA repository, to conduct a systematic search of the Holstein genome for economically significant economic trait loci (ETL), to develop and refine statistical techniques for the analysis of the data generated, and to confirm significant effects by genotyping daughters i Israel and additional US sons. One-thousand-seventy-six sons of eight US grandsires were genotyped for 174 microsatellites located on all 29 autosomes. ETL were detected for milk production traits on seven chromosomes. ETL for milk and fat yield and fat and protein percentage on BTA3 was mapped to between the markers BL41 and TGLA263. The 95% confidence interval for the ETL affecting fat percentage on BTA14 localized this ETL between the contromere and chromosome position 11 cM. This ETL was verified in the Israeli cattle population by genotyping an independent sample of cows from seven families. The radiation hybrid data for the centromeric region of BTA14 is defined by a single linkage group. Order of Type I genes within this region, CYC-FADK-TG-SQLE, is conserved between human and cattle. Thus, HSA8, the human homologue of BTA14, can be used to identify candidate genes for the ETL.
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Butler, Walter R., Uzi Moallem, Amichai Arieli, Robert O. Gilbert, and David Sklan. Peripartum dietary supplementation to enhance fertility in high yielding dairy cows. United States Department of Agriculture, April 2007. http://dx.doi.org/10.32747/2007.7587723.bard.

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Objectives of the project: To evaluate the effects of a glucogenic supplement during the peripartum transition period on insulin, hepatic triglyceride accumulation, interval to first ovulation, and progesterone profile in dairy cows. To compare benefits of supplemental fats differing in fatty acid composition and fed prepartum on hepatic triglyceride accumulation, interval to first ovulation, progesterone profile, and uterine prostaglandin production in lactating dairy cows. To assess the differential and carry-over effects of glucogenic and fat supplements fed to peripartum dairy cows on steroidogenesis and fatty acids in ovarian follicles. To determine the carry-over effects of peripartum glucogenic or fat supplements on fertility in high producing dairy cows (modified in year 3 to Israel only). Added during year 3 of project: To assess the activity of genes related to hepatic lipid oxidation and gluconeogenesis following dietary supplementation (USA only). Background: High milk yields in dairy cattle are generally associated with poor reproductive performance. Low fertility results from negative energy balance (NEBAL) of early lactation that delays resumption of ovarian cycles and exerts other carryover effects. During NEBAL, ovulation of ovarian follicles is compromised by low availability of insulin and insulin-like growth factor-I (IGF-I), but fatty acid mobilization from body stores is augmented. Liver function during NEBAL is linked to the resumption of ovulation and fertility: 1) Accumulation of fatty acids by the liver and ketone production are associated with delayed first ovulation; 2) The liver is the main source of IGF-I. NEBAL will continue as a consequence of high milk yield, but dietary supplements are currently available to circumvent the effects on liver function. For this project, supplementation was begun prepartum prior to NEBAL in an effort to reduce detrimental effects on liver and ovarian function. Fats either high or low in unsaturated fatty acids were compared for their ability to reduce liver triglyceride accumulation. Secondarily, feeding specific fats during a period of high lipid turnover caused by NEBAL provides a novel approach for manipulating phospholipid pools in tissues including ovary and uterus. Increased insulin from propylene glycol (glucogenic) was anticipated to reduce lipolysis and increase IGF-I. The same supplements were utilized in both the USA and Israel, to compare effects across different diets and environments. Conclusions: High milk production and very good postpartum health was achieved by dietary supplementation. Peripartum PGLY supplementation had no significant effects on reproductive variables. Prepartum fat supplementation either did not improve metabolic profile and ovarian and uterine responses in early lactation (USA) or decreased intake when added to dry cow diets (Israel). Steroid production in ovarian follicles was greater in lactating dairy cows receiving supplemental fat (unsaturated), although in a field trail fertility to insemination was not improved.
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Weller, Joel, Harris Lewin, Micha Ron, and George Wiggans. Detection and Mapping of Genes Affecting Traits of Economic Importance in Dairy Cattle with the Aid of Molecular Genetic Markers. United States Department of Agriculture, December 1995. http://dx.doi.org/10.32747/1995.7613024.bard.

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Forty-seven poly-TG microsatellites were developed at the U of IL, and 11 genetic markers were developed at ARO, nine of which were poly-AGC microsatellites. Markers were typed on the reference families of CSIRO, Australia; GRANADA, Texas; and IRRF, Illinois, for chromosome assignment and linkage mapping. Nine North American al organizations contributed semen to the Dairy Bull DNA Repository (DBDR), which currently has 65,743 units from 3366 bulls. Semen was obtained for 31 out of 35 grandsires. Semen of 28 and 23 sons of two Israeli bulls was also collected. Eighteen grandsires were genotyped for 75 microsatellites. One thousand, three hundred and sixty-two sons with evaluation from 17 families were genotyped for 24 markers. Eleven thousand, six hundred and twenty sons genotypes were determined, of which 8,802 were informative. The genotype data was matched to the bulls' daughter yield deviations (DYD) for seven traits; milk, fat, and protein production; fat and protein percent; somatic cell concentration (SCS); and productive herd life. Seven loci had significant effects at p<0.05, but only two loci, TGLA263 and MGTG7, had significant effects at p<0.01, and the effect of TGLA263 on fat percentage was significant at p<0.0001. There was at least one significant effect for each of the seven traits analyzed.
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Mizrach, Amos, Sydney L. Spahr, Ephraim Maltz, Michael R. Murphy, Zeev Schmilovitch, Jan E. Novakofski, Uri M. Peiper, et al. Ultrasonic Body Condition Measurements for Computerized Dairy Management Systems. United States Department of Agriculture, 1993. http://dx.doi.org/10.32747/1993.7568109.bard.

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The body condition (BC) score is recognized in the dairy industry as an essential tool for managing the energy reserves of the dairy cow, which is essential for sustaining optimal and efficient production over several lactations. The current use of BC scoring depends on the accuracy of subjective visual estimates, and this limits its kusefulness as a management aid in the dairy industry. A measuring tool that would frequently provide objective data on the cow's body reserves would be a major contribution to efficient dairy herd management. Ultrasonic sensors have the potential to be developed into an efficient BC measuring device, and the experimental use of such sensors for subcutaneous fat thickness (SDFT) estimates, as an indication for BC in beef cattle, supports this assumption. The purposes of this project were: 1. To compare visual BC scoring and ultrasonic fat thickness with on-line automated body weight (BW) measurements as monitors of nutritional adequacy of dairy cows at various stages of lactation. 2. To determine the effects of variation in digestive fill in early and late lactation on the accuracy of body weight measurements in lactating cows. 3. To modify an existing ultrasonic system and develop a specialized, low-cost sensor for repeatable determination of body condition scores by users with minimal training and skill. 4. To develop a standard for the assignment of body condition scores based on ultrasonic measurements of subdermal fat thickness. The procedure to execute these objectives involved: 1. Frequent measurement of BW, milk yield (MY), BC (visually scored) and subdermal fat thickness ultrasonically measured of dairy cows, and data analysis on average and individual basis. 2. Testing and selection of an appropriate special-purpose sensor, finding an optimum body location for working an ultrasonic measurement, prcessing the signals obtained, and correlating the resulting measurements with performance responses in lactating cows. Linking the ultrasonic signals to BC scores, and developing a BC scoring data acquisition system are the first steps towards fulfilling the necessary requirements for incorporating this device into an existing dairy herd management system, in order to provide the industry with a powerful managment tool. From the results obtained we could conclude that: 1. BC does not correlate with BW changes during all stages of lactation, although in general terms it does. These results were confirmed by individual cow BW and BC data obtained during the course of lactation, that were supported by individual objective ultrasonic measurement of SDFT. 2. BW changes reflect energy metabolism reliably ony after peak milk yield; early in lactation, a decrease in BW expresses mobilization of body reserves only qualitatively, and not quantitatively. 3. Gastrointestinal content increases throughout the whole period during which dry matter intake (DMI) increases. The drastic increase very early in lactation prevents the use of BW changes as a basis for quantitative estimatio of energy meatabolism; at this stage of lactation, konly a BC score or any other direct measurements willl provide a quantitative estimate of energy metabolism. 4. Ultrasonic measurements of subdermal fat thickness can be used to quantify changes that correlate with the actual condition of the cow, as assessed by performance and the traditional way of scoring. 5. To find the best site on the cow's body at which to obtain responses to BC and its changes in the course of lactation, additional sites have to be examined. From the present study, it seems that the sites between ribs 12 and 13 have the potential for this purpose. 6. The use of templates made it easier to repeat measurements at a desired site and spot. However, the convenient easy-to-handle way to standardize the measurement, described in this study, koffers scope for improvement. 7. The RF peak values of the A-mode are better indicators of the location of fat layer borders than image analysis, from the point of view of future commercial development. 8. The distances between the RF peaks of the A-mode can be automatically measured by suitable software, for future commercial development. 9. Proper analysis of daily body weight and milk yield data can provide the necessary information on body condition changes during lactation, until a direct BC measurement device is developed. 10. In any case, at least one visual BC assessment has to be done, preferably immediately after calving, for calibration purposes.
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Weinberg, Zwi G., Adegbola Adesogan, Itzhak Mizrahi, Shlomo Sela, Kwnag Jeong, and Diwakar Vyas. effect of selected lactic acid bacteria on the microbial composition and on the survival of pathogens in the rumen in context with their probiotic effects on ruminants. United States Department of Agriculture, January 2014. http://dx.doi.org/10.32747/2014.7598162.bard.

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This research project was performed in context of the apparent probiotic effect of selected lactic acid bacteria (LAB) silage inoculants on the performance of ruminants (improved feed intake, faster live-weight gain, higher milk yields and improved feed efficiency). The overall objective was to find out how LAB affect ruminant performance. The project included several “chapters” as follows: 1. The effect of LAB silage inoculants on the survival of detrimental bacteria in rumen fluid, in vitro study (Weinberg et al., The Volcani Center). An in vitro model was developed to study the interaction between selected LAB and an E. coli strain tagged with green fluorescence protein (GFP) in buffered RF. Results indicated that both LAB inoculants and E. coli survived in the RF for several days; both LAB inoculants and LAB-treated silages did not affect survival of E. coli in rumen fluid in vitro. The effect of feeding baled wheat silages treated with or without three selected LAB silage inoculants on the performance of high-lactating cows (Weinberg et al., The Volcani Center). Treatments included control (no additive), Lacobacillusbuchneri40788 (LB), Lactobacillus plantarumMTD1 40027 (LP) and Pediococcuspentosaceus30168 (PP), each applied at 10⁶ cfu/g FM. The silages were included in the TMR of 32 high milking Holstein cows in a controlled feeding experiment. All baled silages were of good quality. The LB silage had the numerically highest acetic acid and were the most stable upon aerobic exposure. The cows fed the LB silages had the highest daily milk yields, percent milk fat and protein. The microbiome of baled wheat silages and changes during ensiling of wheat and corn (Sela et al., The Volcani Center). Bacterial community of the baled silages was dominated mainly of two genera in total, dominated by Lactobacillus and Clostridium_sensu_stricto_12 with 300 other genera at very low abundance. Fungal community was composed mainly of two genera in total, dominated by Candida and Monascuswith 20 other genera at very low abundance. In addition, changes in the microbiome during ensiling of wheat and corn with and without addition of L. plantarumMTD1 was studied in mini-silos. Overall 236 bacterial genera were identified in the fresh corn but after 3 months Lactobacillus outnumbered all other species by acquiring 95% of relative abundance. The wheat silage samples are still under analysis. The effect of applying LAB inoculants at ensiling on survival of E. coli O157:H7 in alfalfa and corn silages(Adesogan et al., University of Florida). E. coli (10⁵ cfu/g) was applied to fresh alfalfa and corn at ensiling with or without L. plantarumor L. buchneri. The pathogen was added again after about 3 moths at the beginning of an aerobic exposure period. The inoculants resulted in faster decrease in pH as compared with the control (no additives) or E. coli alone and therefore, the pathogen was eliminated faster from these silages. After aerobic exposure the pathogen was not detected in the LAB treated silages, whereas it was still present in the E. coli alone samples. 5. The effect of feeding corn silage treated with or without L. buchnerion shedding of E. coli O157:H7 by dairy cows (Adesogan et al., UFL). BARD Report - Project 4704 Page 2 of 12 Five hundred cows from the dairy herd of the University of Florida were screened for E. coli shedding, out of which 14 low and 13 high shedders were selected. These cows were fed a total mixed ration (TMR) which was inoculated with E. coli O157:H7 for 21 days. The TMR included corn silage treated with or without L. buchneri. The inoculated silages were more stable upon aerobic exposure than the control silages; the silage inoculant had no significant effect on any milk or cow blood parameters. However, the silage inoculant tended to reduce shedding of E. coli regardless of high or low shedders (p = 0.06). 6. The effect of feeding baled wheat silages treated with or without three selected LAB silage inoculants on the rumen microbiome (Mizrahi et al., BGU). Rumen fluid was sampled throughout the feeding experiment in which inoculated wheat silages were included in the rations. Microbial DNA was subsequently purified from each sample and the 16S rRNA was sequenced, thus obtaining an overview of the microbiome and its dynamic changes for each experimental treatment. We observed an increase in OTU richness in the group which received the baled silage inoculated with Lactobacillus Plantarum(LP). In contrast the group fed Lactobacillus buchneri(LB) inoculated silage resulted in a significant decrease in richness. Lower OTU richness was recently associated in lactating cows with higher performance (Ben Shabatet al., 2016). No significant clustering could be observed between the different inoculation treatments and the control in non metric multi-dimentional scaling, suggesting that the effect of the treatments is not the result of an overall modulation of the microbiome composition but possibly the result of more discrete interactions. Significant phylum level changes in composition also indicates that no broad changes in taxa identity and composition occurred under any treatment A more discrete modulation could be observed in the fold change of several taxonomic groups (genus level analysis), unique to each treatment, before and after the treatment. Of particular interest is the LB treated group, in which several taxa significantly decreased in abundance. BARD Report - Project 4704 Page 3 of 12
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Dugan, Jeffery L. Clip Crate Container, MIL-STD-1660 First Article Test (FAT). Fort Belvoir, VA: Defense Technical Information Center, July 2003. http://dx.doi.org/10.21236/ada417216.

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Delwiche, Michael, Boaz Zion, Robert BonDurant, Judith Rishpon, Ephraim Maltz, and Miriam Rosenberg. Biosensors for On-Line Measurement of Reproductive Hormones and Milk Proteins to Improve Dairy Herd Management. United States Department of Agriculture, February 2001. http://dx.doi.org/10.32747/2001.7573998.bard.

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The original objectives of this research project were to: (1) develop immunoassays, photometric sensors, and electrochemical sensors for real-time measurement of progesterone and estradiol in milk, (2) develop biosensors for measurement of caseins in milk, and (3) integrate and adapt these sensor technologies to create an automated electronic sensing system for operation in dairy parlors during milking. The overall direction of research was not changed, although the work was expanded to include other milk components such as urea and lactose. A second generation biosensor for on-line measurement of bovine progesterone was designed and tested. Anti-progesterone antibody was coated on small disks of nitrocellulose membrane, which were inserted in the reaction chamber prior to testing, and a real-time assay was developed. The biosensor was designed using micropumps and valves under computer control, and assayed fluid volumes on the order of 1 ml. An automated sampler was designed to draw a test volume of milk from the long milk tube using a 4-way pinch valve. The system could execute a measurement cycle in about 10 min. Progesterone could be measured at concentrations low enough to distinguish luteal-phase from follicular-phase cows. The potential of the sensor to detect actual ovulatory events was compared with standard methods of estrus detection, including human observation and an activity monitor. The biosensor correctly identified all ovulatory events during its testperiod, but the variability at low progesterone concentrations triggered some false positives. Direct on-line measurement and intelligent interpretation of reproductive hormone profiles offers the potential for substantial improvement in reproductive management. A simple potentiometric method for measurement of milk protein was developed and tested. The method was based on the fact that proteins bind iodine. When proteins are added to a solution of the redox couple iodine/iodide (I-I2), the concentration of free iodine is changed and, as a consequence, the potential between two electrodes immersed in the solution is changed. The method worked well with analytical casein solutions and accurately measured concentrations of analytical caseins added to fresh milk. When tested with actual milk samples, the correlation between the sensor readings and the reference lab results (of both total proteins and casein content) was inferior to that of analytical casein. A number of different technologies were explored for the analysis of milk urea, and a manometric technique was selected for the final design. In the new sensor, urea in the sample was hydrolyzed to ammonium and carbonate by the enzyme urease, and subsequent shaking of the sample with citric acid in a sealed cell allowed urea to be estimated as a change in partial pressure of carbon dioxide. The pressure change in the cell was measured with a miniature piezoresistive pressure sensor, and effects of background dissolved gases and vapor pressures were corrected for by repeating the measurement of pressure developed in the sample without the addition of urease. Results were accurate in the physiological range of milk, the assay was faster than the typical milking period, and no toxic reagents were required. A sampling device was designed and built to passively draw milk from the long milk tube in the parlor. An electrochemical sensor for lactose was developed starting with a three-cascaded-enzyme sensor, evolving into two enzymes and CO2[Fe (CN)6] as a mediator, and then into a microflow injection system using poly-osmium modified screen-printed electrodes. The sensor was designed to serve multiple milking positions, using a manifold valve, a sampling valve, and two pumps. Disposable screen-printed electrodes with enzymatic membranes were used. The sensor was optimized for electrode coating components, flow rate, pH, and sample size, and the results correlated well (r2= 0.967) with known lactose concentrations.
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