Dairy Technology

White-brined cheeses are widely produced in the North-east Mediterranean area and the Balkans. Traditionally, they were manufactured as artisanal cheeses, and nowadays they are manufactured on an industrial scale, and rigorous control of the production and maturation processes is essential. Aspects of the microbiology of white-brined cheeses and their significance with respect to the quality and safety of the final products are discussed in this review.

The lactic acid bacteria contributing to Lighvan cheese ripening during the different stages of production were investigated. Isolated strains from different culture media were identified phenotypically to species and subspecies level. In total, 413 strains were isolated from raw milk, 1-day-old cheese and fully ripened cheese. The most abundant species belonged to Enterococcus faecium (87 isolates), Lactococcus lactis ssp. lactis (68 isolates), Enterococcus faecalis (55 isolates) and Lactobacillus plantarum (48 isolates). E. faecium, Lc. lactis and Lb. plantarum were the predominantly isolated strains from ripened cheese. Therefore, they may contribute considerably to the aroma and flavour development of Lighvan cheese. (2001) Lactobacillus casei and Lactobacillus plantarum initiate catabolism of methionine by transamination. Journal of Applied Microbiology 90 971-978. Antonsson M, Molin G and Ardö Y (2003) Lactobacillus strains isolated from Danbo cheese as adjunct cultures in a cheese model system. International Journal of Food Microbiology 85 159-169. Ayad Eh E, Verheul A, Wouters J T M and Smit G (2000) Application of wild starter cultures for flavour development in pilot plant cheese making. International Dairy Journal 10 169-179. Beresford T P, Fitzsimons N A, Brennan N L and Cogan T M (2001) Recent advances in cheese microbiology. International Dairy Journal 11 259-274. Bockelmann W (1995) The proteolytic system of starter and non-starter bacteria: components and their importance for cheese ripening. International Dairy Journal 5 977-994. Bouton Y, Guyot P and Grappin P (1998) Preliminary characterization of microflora of Comté cheese. Journal of Applied Microbiology 85 123-131. Caplice E and Fitzgerald G F (1999) Food fermentation: role of microorganisms in food production and preservation. International Journal of Food Microbiology 50 131-149. Centeno J A, Menéndez S, Hermida M and Rodriguez-Otero J L (1999) Effect of the addition of Enterococcus faecalis in Cebreiro cheese manufacture. International Journal of Food Microbiology 48 97-111. Centeno J A, Menéndez S and Rodríguez-Otero J L (1996) Main microbial flora present as natural starters in Cebreiro raw cow's-milk cheese (Northwest Spain). International Journal of Food Microbiology 33 307-313. Centeno J A, Tomillo F J, Fernández-Garcia E, Gaya P and Nuñz M (2002) Effect of wild strains of Lactococcus lactis on the volatile profile and the sensory characteristics of Ewes' raw milk cheese. Journal of Dairy Science 85 3164-3172.

In this work, lipolysis, proteolysis and viscosity of ultra-high temperature (UHT) milk containing different somatic cell counts (SCC) were investigated. UHT milks were analysed on days 8, 30, 60, 90 and 120 of storage. Lipolysis as measured by free fatty acids increase, casein degradation and viscosity of UHT milk were not affected by SCC but increased during storage. A negative relationship was observed between SCC and casein as a percentage of true protein on the 120th day of storage, hence indicating that high SCC increases the proteolysis of UHT milk by the end of its shelf life.

Dairy farming plays a vital role in the social and economic livelihood of the farmer households and cooperatives in the Cagayan Valley. For the adoption of new technologies such as greening technology in dairy production, profiling of the dairy farm is an important factor in developing the assessment of the viability of the green tech to be adopted by the farmers as a means to increase their productivity and efficiency in farming. By considering this aspect, the study was undertaken in the Cagayan Valley and the respondents were purposively selected. There were four cooperatives that represented the region, while 10 farmer households were also randomly selected. The data was collected using a predesigned interview schedule on-farm/site. Key informant interviews (KII) and focus group discussion (FGD) will be the means of gathering relevant information. The collected data was analysed using basic descriptive statistical methods such as frequency, percentage, proportions, average, and rating. The results indicate that the majority of the dairy farmers in the Cagayan Valley belonged to the aged group, with an average age of 54 and above, with a degree in college, and a high income of up to P15,001-above/monthly, which represents the large and medium-sized families. The majority of dairy farmers had at least 5 years of experience using green technology, and 60% of them had both cattle and carabao as dairy farm animals. The adoption rate of green technology using vermicomposting and using solar panels by both categories of respondents reveals that there is a potential market expansion for the implementation of green technology for the dairy farming industry and for further improvement of the socio-economic status of the farmers and their stakeholders, which may lead to their embracing green tech culture. Adequate research and a contribution from the NGO’s and government in this sector are essential to improve the living conditions of the farmers in Cagayan Valley.

This paper reviews the use of plant extracts as vegetable coagulants for cheesemaking. It covers the plants used as sources of coagulants, with a historical overview and particular emphasis on Cynara species. The genus Cynara L., its composition, milk clotting and proteolytic enzymes (cardosins) and their specificity towards peptide linkages are also described. Cheeses produced in the Iberian Peninsula using Cynara L. as coagulant are documented. Cynara L. is still the most used vegetable coagulant in cheesemaking, and also the most investigated. However, much work remains to be done to understand its action during cheese maturation and further characterization.

Livestock is an integral part of India’s agricultural economy and plays a multifaceted role in providing livelihood support to the rural population. High genetic resources in India provide great opportunities of employment and income. Small dairy farmers are the backbone of India’s milk production and play important role in positioned highest milk production. Dairy farming in India is an important way for farmers to increase their earnings and access to more nutritious food for their families. Organic dairy farming and integrated farming system supplement all other interventions in enhancing the returns to farmers.

Automatic milking systems (AMS), or milking robots, are becoming widely accepted as a milking technology that reduces labour and increases milk yield. However, reported amount of labour saved, changes in milk yield, and milk quality when transitioning to AMS vary widely. The purpose of this study was to document the impact of adopting AMS on farms with regards to reported changes in milking labour management, milk production, milk quality, and participation in dairy herd improvement (DHI) programmes. A survey was conducted across Canada over the phone, online, and in-person. In total, 530 AMS farms were contacted between May 2014 and the end of June 2015. A total of 217 AMS producers participated in the General Survey (Part 1), resulting in a 41% response rate, and 69 of the respondents completed the more detailed follow-up questions (Part 2). On average, after adopting AMS, the number of employees (full-and part-time non-family labour combined) decreased from 2.5 to 2.0, whereas time devoted to milking-related activities decreased by 62% (from 5.2 to 2.0 h/day). Median milking frequency was 3.0 milkings/day and robots were occupied on average 77% of the day. Producers went to fetch cows a median of 2 times/day, with a median of 3 fetch cows or 4% of the herd per robot/day. Farms had a median of 2.5 failed or incomplete milkings/robot per day. Producers reported an increase in milk yield, but little effect on milk quality. Mean milk yield on AMS farms was 32.6 kg/cow day. Median bulk tank somatic cell count was 180 000 cells/ml. Median milk fat on AMS farms was 4.0% and median milk protein was 3.3%. At the time of the survey, 67% of producers were current participants of a DHI programme. Half of the producers who were not DHI participants had stopped participation after adopting AMS. Overall, this study characterized impacts of adopting AMS and may be a useful guide for making this transition.

Practical in Animal Science is the crucial in broadening the students knowledge in side of practice in addition to the theoretical session. This practical session may include the farm management, routine activities in farm, feed production and etc. This paper will talk about swine production, poultry production, fish farm, and also forage production.