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Animals
Special Issues
Raw Milk Quality Can be Improved
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Raw Milk Quality Can be Improved

A special issue of Animals (ISSN 2076-2615). This special issue belongs to the section "Cattle".

Deadline for manuscript submissions: closed (30 June 2021) | Viewed by 14246

Special Issue Editors

Dr. Eva Samková

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Guest Editor
Department of Food Biotechnologies and Agricultural Products´ Quality, Faculty of Agriculture, University of South Bohemia, 37005 České Budějovice, Czech Republic.
Interests: dairy science; milk; milk quality
Dr. Lucie Hasoňová

E-Mail
Guest Editor
Department of Food Biotechnologies and Agricultural Products´ Quality, Faculty of Agriculture, University of South Bohemia, 37005 České Budějovice, Czech Republic

Special Issue Information

Dear colleagues,

Milk has always received a great amount attention for numerous researchers, as can easily be evidenced by a quick search through the databases Web of Science or Scopus, where there are numerous original articles and reviews or meta-analyses.

Milk is a strategic commodity and staple food. Its worldwide production was 864.1 million metric tons in 2018, with cow milk representing 83% of that. Researchers therefore permanently investigate the quality parameters of raw milk and factors affecting them. This Special Issue shall be focused on the quality characteristics of raw milk, in particular on major and minor components and on factors affecting them from the nutritional and technological points of view. Relevant reviews and meta-analyses dealing with current topics will be preferred. Such topics are, e.g., ways of improving milk nutritional value (including application of recent state of genetics), health unwholesomeness, dealing with both microbial and chemical contamination, methods of quality testing, and interactions between raw milk and dairy products. Moreover, the topic of methane emission from cattle will be incorporated.

This Special Issue will share overall information not only with researchers, but also students, specialists in human nutrition and health, and, last but not least, experts from the dairy industry.

Dr. Eva Samková
Dr. Lucie Hasoňová
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Animals is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Cow
  • Milk composition
  • Milk fat
  • Milk protein
  • Bioactive compounds of milk
  • Minor components of milk
  • Milk parameters
  • Factors affecting milk quality
  • Methods for detection of milk quality parameters

Published Papers (5 papers)

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Research

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15 pages, 302 KiB  
Article
Associations among Farm, Breed, Lactation Stage and Parity, Gene Polymorphisms and the Fatty Acid Profile of Milk from Holstein, Simmental and Their Crosses
by Eva Samková, Jindřich Čítek, Michaela Brzáková, Oto Hanuš, Libor Večerek, Eva Jozová, Irena Hoštičková, Jan Trávníček, Lucie Hasoňová, Michael Rost, Karolína Hálová and Jiří Špička
Animals 2021, 11(11), 3284; https://doi.org/10.3390/ani11113284 - 17 Nov 2021
Cited by 6 | Viewed by 1872
Abstract
This study aimed to analyze the factors affecting the fatty acid (FA) profile in cow’s milk. The effects of a farm, lactation parity and stage, breed and polymorphisms in the AGPAT6, DGAT1, LEP, FASN and SCD1 genes were evaluated. A [...] Read more.
This study aimed to analyze the factors affecting the fatty acid (FA) profile in cow’s milk. The effects of a farm, lactation parity and stage, breed and polymorphisms in the AGPAT6, DGAT1, LEP, FASN and SCD1 genes were evaluated. A total of 196 Holstein cows, 226 Simmental cows and seven crosses were sampled 751 times. The cows were kept at five farms and were in the first up to the sixth lactation, and 49 individual FAs and 11 groups were analyzed. The farm significantly affected the proportion of all FAs except for C16:1n-7c and isoC14:0. Additionally, the lactation stage was significant for most FAs, and the opposite was true for lactation parity. The effect of the breed was negligible. For the gene polymorphisms, the SCD1 TT genotype exceeded the CC in C10:0, C12:0, C14:0, C16:1n-7c and C18:2, and the opposite was true for C10:1, C12:1, C14:1n-5c, isoC17:0, C16:1 and C18:1, i.e., the TT genotype was higher for saturated FAs, and the CT genotype was higher for monounsaturated FAs. The results hint at the intermediary heredity of the SCD1 gene. The FASN gene was strongly associated with four FAs and branched-chain FAs, and genotype AG was better than GG. LEP was significant for five individual FAs and branched-chain FAs. The differences in FA composition among genotypes were rather small, which could lead to overestimation of the effect and needs to be considered in the next research. Full article
(This article belongs to the Special Issue Raw Milk Quality Can be Improved)
19 pages, 5045 KiB  
Article
Identification of the Potential Role of the Rumen Microbiome in Milk Protein and Fat Synthesis in Dairy Cows Using Metagenomic Sequencing
by Xin Wu, Shuai Huang, Jinfeng Huang, Peng Peng, Yanan Liu, Bo Han and Dongxiao Sun
Animals 2021, 11(5), 1247; https://doi.org/10.3390/ani11051247 - 26 Apr 2021
Cited by 22 | Viewed by 3628
Abstract
The rumen contains abundant microorganisms that aid in the digestion of lignocellulosic feed and are associated with host phenotype traits. Cows with extremely high milk protein and fat percentages (HPF; n = 3) and low milk protein and fat percentages (LPF; n = [...] Read more.
The rumen contains abundant microorganisms that aid in the digestion of lignocellulosic feed and are associated with host phenotype traits. Cows with extremely high milk protein and fat percentages (HPF; n = 3) and low milk protein and fat percentages (LPF; n = 3) were selected from 4000 lactating Holstein cows under the same nutritional and management conditions. We found that the total concentration of volatile fatty acids, acetate, butyrate, and propionate in the rumen fluid was significantly higher in the HPF group than in the LPF group. Moreover, we identified 38 most abundant species displaying differential richness between the two groups, in which Prevotella accounted for 68.8% of the species, with the highest abundance in the HPF group. Functional annotation based on the Kyoto Encyclopedia of Gene and Genome (KEGG), evolutionary genealogy of genes: Non-supervised Orthologous Groups (eggNOG), and Carbohydrate-Active enzymes (CAZy) databases showed that the significantly more abundant species in the HPF group are enriched in carbohydrate, amino acid, pyruvate, insulin, and lipid metabolism and transportation. Furthermore, Spearman’s rank correlation analysis revealed that specific microbial taxa (mainly the Prevotella species and Neocallimastix californiae) are positively correlated with total volatile fatty acids (VFA). Collectively, we found that the HPF group was enriched with several Prevotella species related to the total VFA, acetate, and amino acid synthesis. Thereby, these fulfilled the host’s needs for energy, fat, and rumen microbial protein, which can be used for increased biosynthesis of milk fat and milk protein. Our findings provide novel information for elucidation of the regulatory mechanism of the rumen in the formation of milk composition. Full article
(This article belongs to the Special Issue Raw Milk Quality Can be Improved)
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17 pages, 332 KiB  
Article
The Effect of Low-Temperature Crystallization of Fish Oil on the Chemical Composition, Fatty Acid Profile, and Functional Properties of Cow’s Milk
by Robert Bodkowski, Katarzyna Czyż, Ewa Sokoła-Wysoczańska, Marzena Janczak, Paulina Cholewińska and Anna Wyrostek
Animals 2020, 10(10), 1834; https://doi.org/10.3390/ani10101834 - 9 Oct 2020
Cited by 5 | Viewed by 2005
Abstract
The study aimed to investigate the effect of supplementation of fish oil after the process of low-temperature crystallization (LTC-FO) enriched with long-chain polyunsaturated fatty acids (LC-PUFAs) on cow milk parameters. The experiment was carried out on 24 Polish Holstein Friesian cows. For 4 [...] Read more.
The study aimed to investigate the effect of supplementation of fish oil after the process of low-temperature crystallization (LTC-FO) enriched with long-chain polyunsaturated fatty acids (LC-PUFAs) on cow milk parameters. The experiment was carried out on 24 Polish Holstein Friesian cows. For 4 weeks, experimental (EXP) group animals (n = 12) were fed LTC-FO (1% of dry matter). Milk was collected two times: on days 14 and 30. LTC-FO supplementation decreased milk fat yield and concentration (p < 0.01). Higher levels of polyunsaturated fatty acids (PUFAs), including these with beneficial biological properties, i.e., eicosapentaenoic (EPA), docosahexaenoic (DHA), docosapentaenoic (DPA), CLA, alpha-linolenic acid (ALA), and TVA (p < 0.01), and lower levels of SFAs, especially short- (p < 0.01) and medium-chain ones (p < 0.05, p < 0.01), were found in the EXP group. The addition of LTC-FO reduced the value of atherogenic and thrombogenic indices as well as SFA/UFA and n-6/n-3 ratios and increased the content of n-3 PUFA and functional fatty acids (p < 0.01). The addition of LTC-FO also increased the delta-9 desaturase index for CLA/TVA and decreased it for pairs C14:1/C14:0 and C16:1/C16:0 (p < 0.05, p < 0.01). Full article
(This article belongs to the Special Issue Raw Milk Quality Can be Improved)

Review

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33 pages, 511 KiB  
Review
Alternative and Unconventional Feeds in Dairy Diets and Their Effect on Fatty Acid Profile and Health Properties of Milk Fat
by Sylvie Hadrová, Kateřina Sedláková, Ludmila Křížová and Svetlana Malyugina
Animals 2021, 11(6), 1817; https://doi.org/10.3390/ani11061817 - 18 Jun 2021
Cited by 8 | Viewed by 3554
Abstract
Milk fat is an important nutritional compound in the human diet. From the health point of view, some fatty acids (FAs), particularly long-chain PUFAs such as EPA and DHA, have been at the forefront of interest due to their antibacterial, antiviral, anti-inflammatory, and [...] Read more.
Milk fat is an important nutritional compound in the human diet. From the health point of view, some fatty acids (FAs), particularly long-chain PUFAs such as EPA and DHA, have been at the forefront of interest due to their antibacterial, antiviral, anti-inflammatory, and anti-tumor properties, which play a positive role in the prevention of cardiovascular diseases (CVD), as well as linoleic and γ-linolenic acids, which play an important role in CVD treatment as essential components of phospholipids in the mitochondria of cell membranes. Thus, the modification of the FA profile—especially an increase in the concentration of polyunsaturated FAs and n-3 FAs in bovine milk fat—is desirable. The most effective way to achieve this goal is via dietary manipulations. The effects of various strategies in dairy nutrition have been thoroughly investigated; however, there are some alternative or unconventional feedstuffs that are often used for purposes other than basic feeding or modifying the fatty acid profiles of milk, such as tanniferous plants, herbs and spices, and algae. The use of these foods in dairy diets and their effects on milk fatty acid profile are reviewed in this article. The contents of selected individual FAs (atherogenic, rumenic, linoleic, α-linolenic, eicosapentaenoic, and docosahexaenoic acids) and their combinations; the contents of n3 and n6 FAs; n6/n3 ratios; and atherogenic, health-promoting and S/P indices were used as criteria for assessing the effect of these feeds on the health properties of milk fat. Full article
(This article belongs to the Special Issue Raw Milk Quality Can be Improved)
13 pages, 1117 KiB  
Review
Production of Bovine Equol-Enriched Milk: A Review
by Ludmila Křížová, Veronika Křešťáková, Kateřina Dadáková and Tomáš Kašparovský
Animals 2021, 11(3), 735; https://doi.org/10.3390/ani11030735 - 8 Mar 2021
Cited by 6 | Viewed by 2296
Abstract
Milk and dairy products are important sources of nutrients in the human diet because they contain a number of essential substances and other biologically active components. Many of these substances can be modified, and thus offer opportunities to use milk and dairy products [...] Read more.
Milk and dairy products are important sources of nutrients in the human diet because they contain a number of essential substances and other biologically active components. Many of these substances can be modified, and thus offer opportunities to use milk and dairy products as functional food. Isoflavones are particularly important in human nutrition due to their diverse pharmacological and antioxidant properties. The clinical effectiveness of isoflavone-rich products is believed to be dependent on their ability to metabolize daidzein to equol, which may directly exert cancer preventive effects. However, only approximately 30–40% of humans are able to produce equol, while animals, in general, produce equol. Equol is the predominant product of bacterial metabolism of isoflavones and can be found in various amounts in some food of animal origin, especially in milk. Therefore, milk and dairy products can be considered to be sources of equol for humans who are not able to produce this metabolite. When the content of isoflavones in milk is to be modified, two groups of factors should be considered, i.e., dietary factors that include the source of isoflavones and the processing effects on feedstuffs and animal factors that include the intake of isoflavones, ruminal and postruminal changes, and the health and physiological status of animals. The approximate content of isoflavones in milk can be predicted using carry-over rates for different dietary sources or using a formula that describes the relationship between equol concentration in milk and formononetin intake. Processing and storage can affect the content and profile of isoflavones in milk and dairy products. Full article
(This article belongs to the Special Issue Raw Milk Quality Can be Improved)
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