Juniper Publishers Journal of Dairy and Veterinary Sciences

Journal of Dairy & Veterinary Sciences - Juniper Publishers   Introduction Ketosis is a major metabolic disorder of dairy cattle in the United States, affecting an estimated 40% of all lactations in the industry, between clinical and subclinical cases [ 1 ]. Clinical ketosis is characterized by high levels of ketones in the blood and is manifested by lethargy and anorexia in the peri-partum dairy cow [ 2 ]. Subclinical ketosis (SCK) requires a blood, milk, or urine test to diagnose. Even though it is not outwardly noticeable, it is still estimated to cost the farmer $289/case due to both the direct and indirect costs, especially with the loss in milk yield [ 3 ]. It has been shown that ketosis and negative energy balance have negative consequences on reproduction and immune function [ 4 ]. Subclinical ketosis is often defined as blood BHB concentrations of >1.2mM/L and < 3.0 mM/L [ 1 ]. McArt et al. [ 5 ] showed that PPG h...

Journal of Dairy & Veterinary Sciences - Juniper Publishers   Introduction Intensive and semi-intensive dairy farms invest in automatic milking systems motivated by increased milk production per goat. Milking frequency is an important factor determining milk yield and quality of dairy goats that requires adequate feeding, welfare, health and environmental conditions [ 1 ]. The potential advantage of increased milking frequency for milk production and composition used to be main reason for applying this kind of management; nowadays, however, the production model that takes priority is one known as "low cost, high return"[ 1 ]. Since more frequent milking requires more variable costs, knowledge about the real increment of production per goat under a double milking system is necessary to decide if this practice will be adequate for each dairy system. For the twice daily milking frequency, increases in milk production of 6-...

Influence of Using a Blend of Rennet Casein and Whey Protein Concentrate as Protein Source on the Quality of Mozzarella Cheese Analogue Authored by Jana AH Cheese is deficient in whey proteins and whey protein has high nutritional significance in human diet. Hence it was decided to incorporate whey protein concentrate (WPC) in the formulation of Mozzarella cheese analogue (MCA), based on rennet casein (RC) and study its effect on the quality of resultant cheese analogue. The proportion of RC: WPC employed were 95:5, 90:10 and 85:15 w/w. The formulation of MCA comprised of 23.5% of protein blend, 15% vegetable fat, 2.75 % blend of trisodium citrate and disodium hydrogen phosphate (2.5:1, w/w), 0.07 % calcium chloride, 0.6% citric acid, 1.1% NaCl, 1.5% cheese flavoring, and rest, water. Varying the proportion of RC and WPC had a significant influence on the composition, textural properties, baking qualities and sensory quality of MCA judged as pizza topping. MCA made ...