7 research outputs found
Cheese making aptitude and the chemical and nutritional characteristics of milk from Massese ewes
No full textThe purpose of this study was to determine the effects of season, locality and the different altitudes at which farms are located, on the physico-chemical composition, morphometric characteristics of fat globules, fatty acid composition and cheese making aptitude of milk of Massese ewe’s raised in 11 flocks from two provinces of north-west Tuscany (Massa Carrara and Lucca). The winter lactation shows higher percentages of casein, lactose and not fat dry matter (P≤0.01); curd firming time (k20) is significantly lower and there is a greater curd firmness (a30) (P≤0.01); while in the summer there is a higher percentage of lipids (P≤0.01). The effect of the season significantly influences (P≤0.01) the size of the fat globules and impacted significantly on the fatty acids composition of the milk. In the hills the milk has a higher percentage of dry matter, protein, casein, fat, phosphorous and not fat dry matter (P≤0.01), whereas it has a lower percentage of lactose and calcium (P≤0.05). The Somatic Cell Count (SCC) and the Total Bacterial Count (TBC) are statistically greater on the plains (P≤0.01), while milk produced in the hills shows higher quantity of α-linolenic acid and lower saturated fatty acids (P≤0.05). In the two typical rearing areas for Massese ewes we found differences amongst dry matter, fat, phosphorous and SCC, higher (P≤0.01) in the province of Massa Carrara that also had the best rheological parameters, but we found the highest cheese yield (P≤0.05) in the province of Lucca where there are also the greatest weight loss (P≤0.01). The milks produced in the winter season and in hilly areas present the best physico-chemical and nutritional characteristics. However, we found that the technological side should be improved by diversifying cheese-making techniques in relation to the characteristics of milk. In fact, currently these techniques do not fully exploit the potential to transform those milks with the best qualitative characteristics
Relationship between fat globule size and chemical and fatty acid composition of cow's milk in mid lactation
No full textThe milk in 57 Italian Fresian cows in mid lactation was analysed in order to define the relationship between some qualitative milk parameters and the size of milk fat globules. The study focused on the morphometric evaluation of milk fat globules, chemical parameteres and fatty acid composition of the milk. The results show that a prevalence of milk fat globules with a diameter 6 um was associated (P<0.01) with greater milk yield nad a higher percentage of lactose, non-fat dry matter and ash...........
Relationship between fat globule size and chemical and fatty acid composition of cow's milk in mid lactation
No full textThe milk in 57 Italian Fresian cows in mid lactation was analysed in order to define the relationship between some qualitative milk parameters and the size of milk fat globules. The study focused on the morphometric evaluation of milk fat globules, chemical parameteres and fatty acid composition of the milk. The results show that a prevalence of milk fat globules with a diameter 6 um was associated (P<0.01) with greater milk yield nad a higher percentage of lactose, non-fat dry matter and ash...........
Morphometric analysis of fat globules in ewe's milk and correlation with qualitative parameters
No full textIn this study the morphometric characteristics of fat globules from ewe’s milk have been correlated with the chemicaland technological parameters of the milk.Milk samples were taken from twenty-five Massese ewes, subdivided according to the parity; the animals were homogeneousfor lactation phase and diet. The morphometric analysis of fat globules (n./ml, diameter, surface area/volume),the standard chemical analysis, SCC and determination of the rheological parameters were performed on milk samplesobtained during the morning milking.The mean number of fat globules/ml was 3.09 x 109, with a mean diameter of 3.93 μm, ranging from 1.20 μm to 12.30μm. For all parities, a fat globule diameter ranging from 3.21 to 4.20 μm was found most frequently. Animals in the firstlambing order showed a significantly lower percentage (5.26%) of large globules (>5.21μm), while animals in the fifthlambing order showed a higher percentage (20.75%). The number of globules/ml was negatively correlated to milk production(P≤0.01) and curd firmness at 45 min (P≤0.05); whereas it was positively correlated to protein content, non-fatdry matter, and curd firming time (P≤0.05). Fat globule dimensions varied according to the parity of the animals andinfluenced various qualitative parameters of the milk
Effects of olive oil calcium soaps and phase of lactation on the fatty acid composition in the milk of Massese ewes
No full textA basic diet of hay and concentrate, the latter supplemented with olive oil calcium soap (7% as fed) was given to 11Massese ewes (group S) for a 3-month period, while a basic diet without the supplement was given to 11 control Masseseewes (group C) during the same period. Fatty acid composition of milk produced from the 5th to the 16th week post-partumwas evaluated monthly.In group S, the fatty acids C6:0, C8:0, C10:0, C12:0, C14:0, C14:1, C18:3n-6 and C20:3n-3 (Pand C16:0, C18:1, total CLA, C20:0, C20:1, C20:2, C20:5n-3 (EPA), C23:0 (Pincreased with respect to the control group C. This trend lead to a decrease in short-chain fatty acids (Pincrease in unsaturated fatty acids (Plactation phase also significantly influenced fatty acid composition: the unsaturated/saturated fatty acids ratio was higherat the end of the lactation period.It can be concluded that the addition of protected olive oil fats to the diet of lactating ewes may improve fatty acid milkcomposition. In addition, the final phase of production positively affects milk quality relative to human health
The lockdown effect: The impact of the COVID-19-related confinement on the nature of dental emergencies and the number of patients seen at the Geneva university hospital's dental clinic
No full textPURPOSE: The aim of this retrospective case study was to evaluate the impact of the COVID-19 confinement on consultation number and nature of dental emergencies. MATERIALS AND METHODS: The investigators implemented a retrospective case-control study and enrolled a sample of patients who presented to the University Hospital of Geneva for dental emergencies during the COVID-19 confinement from March 16 to April 26, 2020. They were compared to a matched case-control group treated in 2018 and 2019. The predictor variable was the COVID-19 confinement. The outcome variables were consultation number and nature of dental emergencies. Other study variables included age, gender, socio-economic status, delay from symptoms to consultation and type of treatment. Descriptive and bivariate statistics were computed and significance level was set at ≤ 0.05. RESULTS: The study sample was composed of 1104 patients, with 386 in the case-study and 718 in the control group. No significant change in patient numbers was observed. In the case-study group patients were significantly younger (P= 0.004), had a significantly higher proportion of acute toothache and dental infections (P= 0.01), the main reason for consultation was pain or swelling (P= 0.01) and the delay from first symptoms to consultation was shorter compared to the controls (P=0.008). CONCLUSION: The COVID-19 confinement had no impact on the consultation number of dental emergencies. However, changes in emergency type were noted, with an increase in acute toothaches and infections and patients waited less time between the onset of symptoms to consultation
