166 research outputs found
Amiata donkeys: fat globule characteristics, milk gross composition and fatty acids
No full textAmiata donkeys are a native breed reared in central Italy. Safeguarding native donkey breeds represents an opportunity for the development of marginal areas, especially given that donkey milk is now appearing on the market due to its potential benefits for human health. To date, only a few studies have focused on the characteristics of the milk fat globules (MFGs) in the donkey species. The aim of this study was to assess the morphometric characteristics of the fat globules, gross composition and fatty acid classes in milk from Amiata donkeys reared according to the typical farming and feeding systems of the area of origin. Individual milk samples, collected from 28 Amiata donkeys between 90 and 150 days of lactation, showed the following average composition (g/100 mL): 9.47 dry matter, 1.63 protein, 0.78 casein, 0.53 fat, 7.12 lactose, and 0.36 ash. The unsaturated:saturated fatty acids ratio in milk was close to 1. The percentage of short chains was 12.29, and the percentage of long chain fatty acids was 47.64. The donkey MFGs showed an average diameter of 1.92 μm, and a number of 2.18*109/mL. Regarding MFG distribution, 70% of the globules donkey of milk are smaller than 2 μm. In conclusion, the gross composition and fatty acids of Amiata donkey milk showed similarities with milk from other Italian donkey breeds, with the exception of the monounsaturated fatty acid values which were slightly higher. Donkey MFGs had a smaller diameter and were fewer than in the ruminant species
Buffalo milk : a case study of some parameters related to milk production = Il latte di bufala : studio di alcuni parametri produttivi
No full textIntroduction - Over the last few years increasing attention has been paid to buffalo breeding due to the increase in the demand for buffalo mozzarella cheese. In Italy, buffaloes are reared almost exclusively for milk production and selection has led to an officially recognized breed known as Mediterranean Italian Buffalo. Aim - To contribute to knowledge of buffalo milk, the effects of parity, stage of lactation, season and year of production were investigated. Materials and methods - Daily milk yield (kg), fat (%), protein (%) and somatic cell count (CCS * 1000/ml) of 402 Italian Mediterranean buffaloes from one individual farm were evaluated from 2007 to 2011. The following factors of variability were taken into account: order of birth, stage of lactation, year and season of production. Results and discussion - The daily milk yield for the primiparous cow buffalos was 8.47 kg a head lower (P≤0.01) (-12%) than the multiparous subjects, whereas milk from individuals that had had more than eight lactations had 255.90 CCS, higher values (P≤0.01) compared to the younger subjects (+16.23%). Older animals showed also a tendency to a lower production. Milk production increased until 60 days of lactation and decreased (P≤0.01) afterwards; the peak of lactation was between the 16th and the 60th day (11.35 kg of milk a head). On the other hand, fat increased (P≤0.01) steadily from the 61st day reaching the maximum value (8.64%) at the end of lactation, while proteins showed higher values (P≤0.01) at the beginning and the end of lactation (4.84 and 4.93 respectively). The CCS was higher (P≤0.01) during the peak and the last period of lactation (241.43 and 232.39 respectively). The annual milk yield was homogeneous, with the exception of a decrease (P≤0.01) in spring (-5.4%) due to the seasonal deliveries. During 2007-2011 both milk yield and CCS increased. Conclusions - All the variables considered had effects on buffalo milk quality and yield. An increase in milk yield was linked to lower percentages of fat and proteins. In addition, the lower milk yield and the higher CCS in the older buffalos should be considered when deciding whether to keep animals in production that have had more than eight lactations
Relationship between the nutritional value of fatty acid profile and the morphometric characteristics of milk fat globules in ewe's milk
No full textOver the last few years the interest of scientists in the nutritional value of milk and dairy products has been increasing as a result of the role of specific components such as individual fatty acids (FAs) in health maintenance and chronic diseases. Milk fatty acid composition has been reported to change with the morphometric characteristics of milk fat globules. Although some studies have investigated the relationship between milk fatty acids and the morphometric characteristics of milk fat globules in cows, this relationship has not been sufficiently explored in ewe's milk.
The aim of this study was to check how the nutritional value of fatty acid profile in ewe's milk is linked to changes in the morphometric characteristics of milk fat globules (MFGs).
The study involved sampling and analyzing bulk milk from a dairy that collects and manufactures milk from six flocks of Massese ewes. All the ewes were reared in the same area of Tuscany (Italy) and were fed according to a grazing system. Milk samples were taken over a month.
Results highlighted a negative correlation between the number of milk fat globules/mL and the average diameter of the MFGs. In addition, the number of MFGs was positively related with n-3 docosapentaenoic acid, long chain FAs, monounsaturated FAs, and the n-3/n-6 ratio. It was negatively related on the other hand, with polyunsaturated fatty acids (PUFAs), n-6 FAs, thrombogenic index and the linoleic/linolenic acid ratio.
MFGs >5 μm were positively related with lauric and vaccenic acids, with short chain FAs, PUFAs, n-6 FAs, and the linoleic/linolenic ratio; whereas MFGs <2 μm were negatively related with PUFAs, n-6 and the linoleic/linolenic ratio.
In conclusion, adjusting the average diameter of MFGs could modify the nutritional value of ewe's milk and dairy products, favoring better health effects
Evaluation of the fatty acid profile from the core and membrane of fat globules in ewe's milk during lactation
No full textThe aim of this study was to investigate the differences in the fatty acid composition between the core and the membrane of the fat globules (MFGM) in sheep's milk during lactation.
Individual milk samples were collected from seven Massese ewes and analyzed for fatty acids from whole milk, from the core and from the MFGM.
The MFGM showed more saturated fatty acids (SFAs) than the core, specifically C16:0 (+21.5%) and C18:0 (+67.64%), and more polyunsaturated fatty acids (PUFAs) (+48.66%). The core had a higher content of monounsaturated (MUFAs) (+12.36%) and short chain fatty acids (SCFAs) (+640.42%).
SCFAs showed higher values (P ≤ 0.05) in milk at 60 days of lactation and lower values (P ≤ 0.05) at 30 and 120 days. These changes in the SCFAs occurred mainly in the core, whereas the amount of SCFAs in the MFGM remained almost unchanged.
The medium chain fatty acids increased with advancing lactation in the whole milk, in the core and in the MFGM; the long chain fatty acids on the other hand decreased.
In addition, the SFAs increased during lactation, while MUFAs and PUFAs tended to decrease in the decreasing lactation phase; the same trends were observed the core and in the MFGM
Native milk fat globule size and its influence on the natural creaming properties of buffalo milk
No full textWe investigated the influence of the physical characteristics of fat globules on the creaming properties of buffalo milk and on the fatty acid profile of the various fractions separated by natural creaming. A total of six bulk buffalo milk samples were taken from one individual farm in central Italy. An aliquot of each fresh raw milk sample underwent gravity separation and three fractions were separately collected: the bottom, middle, and top. The top and medium fractions showed a significantly (p<0.01) higher average diameter of the milk fat globules and a higher percentage of large globules. The top fraction was also made up of more densely packed globules as revealed by the higher (p<0.01) number of globules per ml. The smallest globules however tended to remain in emulsion, by virtue of the greater amount of membrane per unit volume, which makes them compatible with the aqueous phase. As a result the highest percentages of small globules were found in the bottom phase. The creaming capacity of buffalo milk was lower compared to cow milk. Despite the higher contribution of lipids in the top fraction, there were more fatty acids that are considered beneficial to human health, such as C18:0 (p<0.01), C18:2 cis9,12; C18:2 cis9, t11 (rumenic acid) and C20:3 n6. In conclusion, natural creaming can act on the quality of the products by selecting globules with different diameters and nutritional quality, thus increasing the nutritional value of dairy products
Effetti della stagionatura e del metodo di conservazione sulle caratteristiche qualitative del formaggio pecorino
No full textAmiata donkey body conformation, udder characteristics, and their relationship with milk yield and quality
No full textTo date, no selective actions have been taken to improve milk traits in dairy donkeys, and the characteristics of the udder are not well defined in relation to the productive characteristics. This study aimed at increasing knowledge on Amiata dairy donkey body conformation, udder traits, and their relationship with milk yield and quality. Morphological, udder, and teat measurements and milk evaluations of 45 pluriparous jennies were carried out. The average wither height of the jennies was 126 cm and the chest girth was 148 cm; a large standard deviation of some body measurements was found. Forty-nine percent of the animals showed a moderately developed udder, while most of the jennies had symmetrical half-udders (96%) and the intermammary cleft was clearly visible in 53% of subjects. Correlation analysis indicated that bigger animals tend to have bigger udders, higher teat diameter, and greater distance between teat tips. A positive correlation between the teat length and the milk fat was found (p < 0.01), which suggests that jennies with longer teats have a better ability to release milk fat. The results of this paper may be useful to define the characteristics of the milking device and address selective choices of the animals
Donkey milk can improve our health, and that’s why we should increase donkey milk production
No full textAs a member of the Journal of Dairy Research Editorial Board I would like to draw the attention of
JDR readers to the donkey milk sector in Europe and particularly in Italy. Although many of the
donkey breed populations in Europe have been decreasing, in the last few years in my country we
have seen an increase in the numbers of some breeds reared for milk production (chiefly Ragusana
and Amiata) and in the number of donkey dairy farms. In addition, several investigations support
the suggestion that donkey's milk could be useful in babies suffering from cow milk protein allergy
(CMPA: Martini et al., 2018a) and also later in life and in certain health conditions (e.g. elderly
people, in cases of dyslipidaemias and obesity). Although there has been a rise in consumer
interest about donkey milk, it is still a niche product, and its price is high (about 14 euros per liter
for pasteurized milk). In my opinion we should try to increase the quantity of donkey milk on the
market in order to reduce the price and promote the donkey milk sector.
Given the low udder capacity of jennies, the average milk yield is only about 1-1.5 l/d (Martini et
al., 2018b). I believe that the best way forward would be to select the jennies in terms of milk yield
and quality, similarly to what has been done for the other dairy species. Donkeys seem to have a
wide individual variability in productive traits and this feature is an opportunity for genetic
selection. The selection could be focused on creating two genetic lines in relation to the milk fat
content. Donkey milk is low in fat (lower than 1%), making it useful in hypocaloric diets, whereas a
genetic line producing higher fat milk would be more suitable in the diet of non-weaned babies.
Furthermore, we need to investigate the nutritional needs of lactating donkeys, and take into
account that foals are naturally milk-fed on donkey farms. We also need to find an optimal
management for their separation and weaning in order to increase the amount of milk that is
collected for sale. Future production systems must to be able to combine profitability with the
responsibility of protecting human and animal welfare, as well as the environment. Consumers in
Italy often consider animal welfare as an indicator of healthier and tastier products, therefore,
welfare aspects in dairy donkey farming are key for consumers looking for “healthy and natural
food". Despite this, there are still only a few robust design studies on dairy donkey management
and welfare. What do I expect for the near future? I look forward to seeing new investigations into
dairy donkey genetic traits and farm management in order to increase donkey milk yield and
improve milk productio
Milk fat components and milk quality
No full textIn this chapter physico‐chemical composition of milk lipids from different species is discussed. Fat content, fatty acids, milk fat globule diameter in large, small ruminants and equids are compared. Physico‐chemical characteristics of lipids are discussed either form a nutritional point of view for the potential to influence human health or for the technological properties of the milk (cheese yield, rennetability)
Nutritional and nutraceutical quality of donkey milk
No full textIn the last few decades, there has been a renewed interest in donkeys by the scientific community involved in the recovery of biodiversity, in the rescue of some donkey breeds that have become almost extinct, and in the rediscovery of donkey milk. In addition, due to the increase in food allergies, attention has been focused on the need for a “natural” milk with a good taste, which could be used in some childhood illnesses such as allergy to cow's milk proteins allergy (CMPA). Donkey milk is very similar to human milk, especially in terms of its protein profile and lactose content, which increases palatability, stimulates intestinal absorption of calcium, and thus provides an excellent substrate for the development of enteric flora. The high content of lysozyme in this milk favours selective action against pathogenic microorganisms. In addition, the mineral content (such as calcium) and liposoluble vitamins make it an excellent nutraceutical product. A project aimed to create a donkey milk supply chain from the Amiata native breed has recently been developed in Central Italy (Tuscany). In this paper, the nutritional and nutraceutical characteristics of donkey milk are reviewed in detail. In addition, some of the potential uses of donkey milk have been briefly described: in the diet of children with CMPA, in the diets of the elderly and of people who need to lose weight by virtue of the low fat content and the good contribution of omega 3
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