Browsing IJAFR, volume 52, no 2, 2013 by Subject "Milk"
Now showing items 1-4 of 4
Iodine concentrations in milkIodine tends to be supplemented at farm level in the expectation of increasing cow health and fertility. There is concern that such practices may result in high milk iodine, which could affect ingredients for infant formula and, thus, dairy export markets. The objective of this study was to quantify the effect of iodine fortified feed and teat disinfection practices of dairy cows on milk iodine concentration. Thirty lactating cows were fed 7 kg, 3 kg (10 mg iodine/kg) and 0 kg of concentrate feed during 3 periods of 35 days each. During the first 14 days of each period, cows were on dietary iodine treatments only; during days 15–21, one of three teat disinfection treatments (n = 10) was applied (in addition to the dietary iodine treatments): non-iodine (chlorhexidine) post-milking spray; 0.5% iodine spray post-milking; 0.5% iodine spray pre- and post-milking. Cow milk yield was 21.3 kg/day. Individual cow milk samples were analysed for iodine concentration on 2 days at the end of each treatment period. Dietary supplementation of iodine at both 30 mg and 70 mg/day, when compared to the diet with no supplement, increased milk iodine concentrations significantly (P < 0.001) from 449 to 1034 and 915 μg/kg, respectively. Teat disinfection both pre- and post-milking increased milk iodine concentration at each of the dietary supplementation levels of 0, 30 and 70 mg/day compared with a non-iodine teat disinfectant (P < 0.001). In conclusion, both dietary iodine supplementation and teat disinfection iodine increased milk iodine concentrations in an additive manner, exceeding common target values of 250 μg/kg. As both iodine treatments can occur simultaneously on farm, supplementation strategies should be monitored.
Meta-analysis to investigate relationships between somatic cell count and raw milk composition, Cheddar cheese processing characteristics and cheese compositionThe relationship between elevated somatic cell count (SCC) and raw milk composition, cheese processing and cheese composition, was investigated by meta-analysis using available literature representing 45 scientific articles. With respect to raw milk composition there was a significant positive relationship between SCC and the protein and fat contents and a significant negative relationship between SCC and the lactose content. In relation to cheese processing, there was a significant negative relationship between SCC and recoveries of protein and fat. As SCC increased cheese protein content declined and cheese moisture content increased.
Protocols and strategies to study the migration of veterinary drug residues into milk and dairy products in licensed trialsIn the interest of animal welfare, and in order that the results from animal trials are considered valid for inclusion in the development of regulations, it is necessary that such trials are undertaken in accordance with the appropriate licensing arrangements. In January 2013, new licensing arrangements were introduced in the European Union. The aim of this paper is to outline the legislative strategy required for obtaining licences for animal trials and based on live animal trials with flukicides, establishes a blueprint for obtaining the appropriate licences and undertaking the experiments.
Review of studies on flukicide residues in cows’ milk and their transfer to dairy productsFlukicides are widely used to treat infestations of liver fluke in dairy cattle. This could result in flukicide residues in milk if animals are improperly treated or if withdrawal periods are not properly observed. The purpose of this review is to summarise the results of studies on depletion of flukicides from milk and the transfer of flukicide residues to dairy products, if present in the milk. As the depletion of flukicide residues from milk of animals treated during lactation was relatively slow, the studies support the view that the dry period (when milk is not being used for human consumption) is the most suitable time for flukicide treatment. Migration of residues to product occurred at different rates, depending on the drug in question. Generally, concentration of flukicides occurred in cheese, butter and skim milk powder. Pasteurisation or heat treatment during spray drying had no impact in reducing residues.