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Journal articles on the topic 'Protein-to-fat ratio in milk'

Author: Grafiati

Published: 7 June 2025

Last updated: 2 August 2025

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1

Bojanic-Rasovic, M., N. Nikolic, A. Martinovic, et al. "Correlation between protein to fat ratio of milk and chemical parameters and the yield of semi-hard cheese." Biotehnologija u stocarstvu 29, no. 1 (2013): 145–59. http://dx.doi.org/10.2298/bah1301145b.

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In order to obtain good cheese quality, the milk has to possess good physical-chemical properties and should originate from healthy cows. Since milk fat and milk protein are the main constituents of cheese, their proportion in milk is of particular importance for the product yield and quality. This paper describes studies on the protein to fat ratio of milk and the consequent influence on the chemical composition and yield of semi-hard cheese, commercially called "Montenegrin naturally dried cheese". The tests were conducted on six bulk milk samples and six cheese samples. The milk parameters

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SARANJAM, NAVID, MEHRAN FARHOODI MOGHADDAM, GHASEM AKBARI, MAJID MOHAMMADSADEGH, and NIMA FARZANEH. "Associations between milk fat, protein and fat-to-protein ratio with some reproductive indices in dairy cows." Indian Journal of Animal Sciences 90, no. 5 (2020): 764–67. http://dx.doi.org/10.56093/ijans.v90i5.104622.

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Postpartum induced lipolysis by negative energy balance (NEB) causing an increase in milk fat, a decrease in milk protein, and as a consequence an increase in milk fat to protein ratio (FPR). The aim of this study was to evaluate the relationship between milk FPR and first service conception risk (FSCR), days to first service (DFS) and calving to conception interval at first service (CCIFS). Therefore, milk and reproduction data of 1,375 primiparous and multiparous Holstein dairy cows from 10 commercial dairy farms located on sub-tropical region were collected on days 30 and 60 of days in milk

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Paudyal, S., F. P. Maunsell, C. A. Risco, et al. "0147 Evaluating milk fat to protein ratio and milk fat to lactose ratio as indicators for early lactation disease." Journal of Animal Science 94, suppl_5 (2016): 69–70. http://dx.doi.org/10.2527/jam2016-0147.

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VLČEK, Michal, Juraj CANDRÁK, and Radovan KASARDA. "Fat-to-protein ratio: evaluation of metabolic disorders and milk yield." Acta agriculturae Slovenica. Suplement, no. 5 (September 18, 2016): 76–79. http://dx.doi.org/10.14720/aas-s.2016.5.18869.

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The aim of the paper was to evaluate the occurrence of metabolic disorder based on the fat-to-protein ratio and the effect of fat-to-protein ratio on the milk yield. In total, 680 records of test day (from 3 to 150 days) of 188 cows originating from 4 farms in west part of Slovakia between years 2013 and 2016 were collected to perform the study. The statistical analyses were carried out by SAS software. The highest prevalence of ketosis risk (19.08 %) was found in first month after calving, while the frequency of acidosis risk increased gradually from the start (10.53 %) to the middle of lacta

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Chasovschikova, Marina, and M. Gubanov. "Milk composition as an element of herd health control." Agrarian Bulletin of the 226, no. 11 (2022): 70–79. http://dx.doi.org/10.32417/1997-4868-2022-226-11-70-79.

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Abstract. Purpose of research is monitoring the chemical composition of milk, the ratio between fat and protein in milk to determine the risks of morbidity of Holstein cows with acidosis and ketosis. Methods. 5 740 milk samples were studied, of which 1 375 samples were analyzed for 90 days of the first lactation. The analysis was carried out on a Bentley FTS-400 instrument. In the control samples of milk, the following indicators were determined: milk fat, protein, lactose, total solids, solids-not-fat, concentrations of acetone, beta-hydroxy-butyrate. The concentration of beta-hydroxy-butyrat

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Auldist, Martin J., Keith A. Johnston, Nicola J. White, W. Paul Fitzsimons, and Michael J. Boland. "A comparison of the composition, coagulation characteristics and cheesemaking capacity of milk from Friesian and Jersey dairy cows." Journal of Dairy Research 71, no. 1 (2004): 51–57. http://dx.doi.org/10.1017/s0022029903006575.

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Twenty-nine multiparous cows of each of the Jersey and Friesian breeds, all κ-casein AB phenotype, were grazed together and managed identically. On three occasions during 10 d in spring (early lactation), milk was collected from all cows at four consecutive milkings and bulked according to breed. On a separate occasion, milk samples were also collected from each cow at consecutive a.m. and p.m. milkings to form one daily sample per cow. The bulked milks (800–1000 l per breed on each occasion) were standardized to a protein[ratio ]fat (P[ratio ]F) ratio of 0·80, and 350 l from each breed was ma

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Zink, V., L. Zavadilová, J. Lassen, M. Štípková, M. Vacek, and L. Štolc. "Analyses of genetic relationships between linear type traits, fat-to-protein ratio, milk production traits, and somatic cell count in first-parity Czech Holstein cows." Czech Journal of Animal Science 59, No. 12 (2014): 539–47. http://dx.doi.org/10.17221/7793-cjas.

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Genetic and phenotypic correlations between production traits, selected linear type traits, and somatic cell score were estimated. The results could be useful for breeding programs involving Czech Holstein dairy cows or other populations. A series of bivariate analyses was applied whereby (co)variance components were estimated using average information (AI-REML) implemented via the DMU statistical package. Chosen phenotypic data included average somatic cell score per a 305-day standard first lactation as well as the production traits milk yield, fat yield, protein yield, fat percentage, and p

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Izzadeen, Shireen I. "EFFECT OF BODY CONDITION SCORE ON MILK YIELD AND COMPOSITION OF BOKANI DAIRY COWS." IRAQI JOURNAL OF AGRICULTURAL SCIENCES 53, no. 2 (2022): 373–77. http://dx.doi.org/10.36103/ijas.v53i2.1544.

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The study was conducted on the Erbil Dairy Herd of the Erbil city, to evaluate the effect of body condition score of Bokani dairy cow on milk composition. Milk samples were examined weekly for milk yield and milk fat, protein percentage, fat / protein ratio, lactose, solids not fat (SNF) and freezing point for sixty days. Body condition score of individual cows was recorded in a 1-5 scale. Milk samples were collected from individual cow. Samples collected from cows having similar body condition score were mixed together to make composite sample. The results revealed that the body condition sco

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9

Xi, Qinghua, Weixin Liu, Tianyuan Zeng, Xuan Chen, Ting Luo, and Zeyuan Deng. "Effect of Different Dietary Patterns on Macronutrient Composition in Human Breast Milk: A Systematic Review and Meta-Analysis." Nutrients 15, no. 3 (2023): 485. http://dx.doi.org/10.3390/nu15030485.

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The aim of this meta-analysis was to systematically review the relationships between lactation diet and the composition of mature breast milk through screening multiple databases and gray literatures, with priority given to quantitative articles published in Chinese and English. We identified 27 cross-sectional studies that included 4355 lactating women. According to these data, dietary patterns were categorized into four patterns based on the fat and protein energy supplying ratio, including rational-fat and rational-protein dietary (RR), high-fat and high-protein dietary (HH), rational-fat a

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Kalit, Samir, Milna Tudor Kalit, Iva Dolenčić Špehar, et al. "The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Lički Škripavac Cheese." Foods 10, no. 4 (2021): 690. http://dx.doi.org/10.3390/foods10040690.

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The aim of this work was to evaluate the influence of cheese milk standardization on chemical composition, fat and protein recovery, yield and sensory properties of Croatian soft Protected Geographical Indication (PGI) Lički škripavac cheese. Standardization of milk to the casein/fat ratio of 0.7 was carried out by adding skimmed milk powder (SMP) to cheese milk and by skimming part of the milk fat. Results showed that losses of fat by whey were significantly (p < 0.05) lower after Lički škripavac cheese produced from standardized milk by skimming part of the milk fat. Standardization of ch

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Izzadeen, Shireen Ihsan, Nidhal A. Mustafa, and Mahbuba A. Mustafa. "Evaluation Of Morning And Evening Milk Traits in Some Dairy Animals in Erbil City." Tikrit journal for agricultural sciences 21, no. 3 (2021): 75–81. http://dx.doi.org/10.25130/tjas.21.3.9.

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The study was done to compare Awassi ewes and Holstein cow’s milk in morning and evening period, in a private animal project in Erbil/ Iraq. The physical properties (pH, specific gravity and freezing point °c) of milk samples which recorded insignificant differences between the morning and evening period of Awassi ewes and Holstein cow’s milk, as well as milk has flavor in ewes, while it increased in cow’s milk. The average yield of cows' milk increased in the morning compared to the evening, while the milk yield of ewes showed an insignificant difference between the morning and evening period

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Đorđe, SAVIĆ, JOTANOVIĆ Stoja, STANČIĆ Ivan, PRAČIĆ Nermin, and VEKIĆ Marinko. "EVALUATION OF COW'S ENERGY STATUS CHANGES DURING EARLY LACTATION BASED ON THE CONCENTRATIONS OF ORGANIC MILK INGREDIENTS." Contemporary Agriculture (2015) 64, no. 1-2 (2015): 46–53. https://doi.org/10.5281/zenodo.5810211.

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The aim of the study was to evaluate the energy status of cows (n=132) based on the concentration of organic milk constituents during early lactation. Cows were divided into three groups according to the stage of lactation (group A, n=43, 15-30 DIM; group B, n=33, 31-45 DIM; group C, n=56, 46 to 60 DIM). Concentrations of milk fat and protein and the milk fat: protein ratio tended to decrease, and the concentration of urea had increased towards to the end of the evaluated period. Statistically significant differences were found in concentrations of milk fat (41.58±37.15 vs. 37.15&plusmn

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Džermeikaitė, Karina, Justina Krištolaitytė, Neringa Sutkevičienė, et al. "Relationships Among In-Line Milk Fat-to-Protein Ratio, Metabolic Profile, and Inflammatory Biomarkers During Early Stage of Lactation in Dairy Cows." Veterinary Sciences 12, no. 2 (2025): 187. https://doi.org/10.3390/vetsci12020187.

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The early lactation phase in dairy cows is characterised by significant metabolic and inflammatory changes. This study aimed to evaluate the relationship between serum nonesterified fatty acids (NEFAs), a marker of negative energy balance (NEB), and serum amyloid A (SAA), an indicator of systemic inflammation. Blood samples were collected from 71 Holstein cows during the transition period 17 (±3) DIM, and serum concentrations of NEFAs and SAA were measured. The results revealed a significant negative correlation between NEFAs and SAA (r = −0.441, p < 0.001), suggesting that increased fat mo

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Journal, Baghdad Science. "Study to modify the fat cow's milk for children and infants." Baghdad Science Journal 3, no. 3 (2006): 414–22. http://dx.doi.org/10.21123/bsj.3.3.414-422.

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This study Ajert to modify the chemical composition of milk fat cows and make it similar to the installation of milk fat mother through the addition of protein and soybean oil to be given Alkhltatnsp sensory protein that the best plan is the ratio of 1:1

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Al-Amery, Ammer M. A. "Study to modify the fat cow's milk for children and infants." Baghdad Science Journal 3, no. 3 (2006): 414–22. http://dx.doi.org/10.21123/bsj.2006.719.

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This study Ajert to modify the chemical composition of milk fat cows and make it similar to the installation of milk fat mother through the addition of protein and soybean oil to be given Alkhltatnsp sensory protein that the best plan is the ratio of 1:1

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16

Gubanov, Mikhail, and Marina Chasovshchikova. "Mass fraction of fat, protein, and their ratio in Simmental breed cows’ milk." BIO Web of Conferences 36 (2021): 06013. http://dx.doi.org/10.1051/bioconf/20213606013.

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An important role in ensuring the taste and nutritional properties of milk belongs to its chemical composition, particularly the content of fat, protein, vitamins, and minerals. Numerous studies have confirmed the hypothesis of a close relationship between the proportion of milk fat and milk protein, which ideal ration is 1.1: 1.0 - 1.5: 1.0. It is this ratio that not only ensures the harmonious taste of the product but is also an indicator of a complete balanced feeding of animals. The studies were carried out in January - March 2021 at the breeding plant of the Simmental breed in the Tyumen

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Juga, Jarmo. "Selection for milk constituents in dairy cattle." Agricultural and Food Science 62, no. 5 (1990): 417–22. http://dx.doi.org/10.23986/afsci.72915.

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Alternative selection combinations of milk traits were studied by the selection index method. The current pricing system in Finland does not encourage weighting fat or protein content, while the most profitable objective, when looking at farmer’s net income, is breeding for milk yield. Because of low protein content in milk and consumer attitudes, which prefer protein to fat, the main objective in the Finnish dairy cattle breeding program is protein yield. Selection for protein yield changes the protein to fat ratio to desirable direction by increasing the protein content and decreasing the fa

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BROVKO, Aleksii, Iryna ITKACHOVA, Galyna PRUSOVA, and Serhii LIUTYKH. "FACTORS INFLUENCE ON THE MILK QUALITY INDICATORS OF NOVOOLEKSANDRIVSKIA HEAVY-DUTY BREED MARES." Scientific and Technical Bulletin of the Institute of Animal Science NAAS of Ukraine, no. 132 (December 20, 2024): 27–43. https://doi.org/10.32900/2312-8402-2024-132-27-43.

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The article presents the results of studies of milk productivity and milk quality of mares of the Novooleksandrivka heavy draft breed. The daily milk yield of mares and milk quality indicators in samples taken in June and August were determined, and it was proven that all indicators vary significantly. It was established that the indicators of dry matter, protein, lactose and dry non-fat milk residue were higher in June, and the protein content, fat-protein ratio, freezing point and somatic cell count were higher in August. Differences in milk quality indicators from the first and second milki

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Antanaitis, Ramūnas, Karina Džermeikaitė, Justina Krištolaitytė, et al. "Changes in Parameters Registered by Innovative Technologies in Cows with Subclinical Acidosis." Animals 14, no. 13 (2024): 1883. http://dx.doi.org/10.3390/ani14131883.

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The hypothesis of this study was that there were changes in biomarkers registered by innovative technologies in cows with subclinical acidosis. The aim of this study was to identify changes in the in-line milk fat-to-protein ratio and cow feeding behaviors such as reticulorumen pH, reticulorumen temperature, cow activity, and water intake with subclinical acidosis. From a total of 98 cows, 59 cows were selected to meet the following criteria (2 or more lactations, with 31 days in milk (DIM)). The selected animals were separated into two groups based on general clinical examination and reticulo

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BRATU, Daniel, Bianca LUNGU, and Ioan HUȚU. "STATISTICAL ANALYSIS OF MILK COMPOSITION AND MANAGEMENT PARAMETERS: INSIGHTS FROM DAIRY COWS." Scientific Papers Journal VETERINARY SERIES 67, no. 1 (2024): 82–88. https://doi.org/10.61900/spjvs.2024.01.14.

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This study investigates the relationship between milk biochemical composition and management parameters in dairy cows, focusing on fat, protein, casein, lactose, urea, beta-hydroxybutyrate (BHB) concentrations, days in lactation (DIM), lactation, age and fat-to-protein (G/P) ratio. Milk samples from 55 cows were analyzed to evaluate the impact of nutritional and metabolic imbalances on milk quality. The fat-to-protein (G/P) ratio and milk urea content served as key indicators of energy balance and protein metabolism. A strong positive correlation was found between fat and protein concentration

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Ladyka, Volodymyr, Tetiana Synenko, Nataliia Bolhova, Yuriy Skliarenko та Viktoriia Vechorka. "Determination of the influence of raw milk β-casein polymorphism on the efficiency of making cottage cheese". Technology audit and production reserves 3, № 3(83) (2025): 56–62. https://doi.org/10.15587/2706-5448.2025.328936.

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The positive functional features of A2 milk and the increase in the percentage of animals with the A2A2 genotype will contribute to expanding the choice of dairy products, in particular, cottage cheese. It is expected that determining the influence of the protein composition of raw milk on the quality and yield of cheese will allow for effective selection of dairy breeds of cows. The object of the study is the technological process of producing cottage cheese, produced by the classical acid method of coagulation of milk proteins from cows with different β-casein genotypes (A1A1, A1A2, A2A2). S

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Stádník, Luděk, Jaromír Ducháček, Jan Pytlík, Matúš Gašparík, Radim Codl, and Marek Vrhel. "Cow metabolic status assessed from fat/protein ratio in milk affected ovarian response and number of transferable embryos after superovulation." Czech Journal of Animal Science 67, No. 2 (2022): 39–46. http://dx.doi.org/10.17221/187/2021-cjas.

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This work aimed to evaluate the quantity and the quality of flushed embryos based on the metabolic status of dairy cows, lactation number, and size of the ovaries. Fifty-nine Holstein cows on 1<sup>st</sup> to 5<sup>th</sup> lactation were enrolled in the experiment. Monitoring took place during the period from October to November and from March to June. Cows with corpus luteum were included for the hormonal treatment – superovulation and timed insemination. The cow was inseminated, resp. re-inseminated, during the induced heat with insemination doses from one bull from

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Gibson, J. P. "Options for genetic improvement of milk composition." BSAP Occasional Publication 25 (2000): 109–17. http://dx.doi.org/10.1017/s1463981500040693.

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Genetic improvement is constrained by the long-term and cumulate nature of genetic improvement, by the economic rewards for making genetic change and by the variances and covariances among traits of interest. Genetic change is cumulate, so that small annual changes make substantial differences over time. This cumulate nature of genetic improvement dictates the importance of identifying long-term goals driven by robust economic signals and then adhering to them. The economic rewards for genetic improvement will ultimately determine the uptake and therefore the success of any breeding program. I

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Valentine, SC, and BD Bartsch. "Milk production by dairy cows fed hammermilled lupin grain, hammermilled oaten grain or whole oaten grain as supplements to pasture." Australian Journal of Experimental Agriculture 29, no. 3 (1989): 309. http://dx.doi.org/10.1071/ea9890309.

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Friesian cows in early lactation were fed 3.5 or 7.0 kg DM daily of either hammermilled lupin grain, hammermilled oaten grain or whole oaten grain as supplements to a pasture-based diet. Milk production and composition and the amount and composition of whole oaten grain excreted in the faeces were measured. There were no significant differences between treatments in the yields of milk, fat or protein. There was a tendency towards lower milk fat content in milk from cows fed 7.0 kg DM daily of the hammermilled grains. Differences between grain types were not significant for all production param

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Shkirin, Alexey V., Dmitry N. Ignatenko, Sergey N. Chirikov, Nikolai F. Bunkin, Maxim E. Astashev, and Sergey V. Gudkov. "Analysis of Fat and Protein Content in Milk Using Laser Polarimetric Scatterometry." Agriculture 11, no. 11 (2021): 1028. http://dx.doi.org/10.3390/agriculture11111028.

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Monitoring the composition of milk products is an important factor in the management of dairy farms and industry. Information on the quantitative content of milk components is necessary to control milk quality, as well as to optimize dairy cow nutrition and diagnose their clinical condition. The content of fat and protein is considered the main criterion for determining the market value of milk. Increasing the efficiency of dairy production requires the use of inexpensive and compact devices that are capable of performing multicomponent analysis of milk both directly on the farm and in technol

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Matutinović, Siniša, Ante Rako, Milna Tudor Kalit, and Samir Kalit. "Influence of the Ratio of Sheep and Cow Milk on the Composition and Yield Efficiency of Lećevački Cheese." Fermentation 7, no. 4 (2021): 274. http://dx.doi.org/10.3390/fermentation7040274.

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Lećevački cheese is a traditional Croatian hard cheese, which belongs to the group of hard Mediterranean cheeses produced from mixed milk (cow and sheep). The aim of this research was to determine the influence of different ratios and compositions of sheep milk on the composition and yield of Lećevački cheese. A total of 15 batches of Lećevački cheese were selected containing different ratios of sheep and cow milk from the regular production of a dairy plant. The ratio of sheep milk was as follows: up to 39%, from 40 to 44%, and from 45 to 50%. For each ratio, five batches were randomly select

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Robinson, P. H. "Impacts of feeding monensin sodium on production and the efficiency of milk production in dairy cows fed total mixed rations: evaluation of a confounded literature." Canadian Journal of Animal Science 100, no. 3 (2020): 391–401. http://dx.doi.org/10.1139/cjas-2019-0184.

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The amount of milk Canadian dairy farmers produce is limited to a production quota expressed in milk fat. Because milk economic value is primarily based on fat and protein, it can be advantageous to decrease the milk fat to protein ratio. Monensin sodium has been suggested to reduce milk fat proportion and outputs, but not milk protein. Publications using lactating dairy cows were utilized to assess predictability of production responses to monensin feeding based upon their base production characteristics and diet composition. Predicted animal output changes due to monensin had poor fits with

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Chan-McLeod, Ann C. Allaye, Robert G. White, and Dan F. Holleman. "Effects of protein and energy intake, body condition, and season on nutrient partitioning and milk production in caribou and reindeer." Canadian Journal of Zoology 72, no. 5 (1994): 938–47. http://dx.doi.org/10.1139/z94-127.

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We used captive caribou (Rangifer tarandus granti) and reindeer (Rangifer tarandus tarandus) to study the effects of energy intake, protein intake, dietary protein:energy ratio, date, and body condition on (i) body fat versus body protein deposition and (ii) maternal tissue deposition versus milk production. Energy intake was the only variable significantly affecting body mass (BM) changes in either breeding or nonbreeding adult females. Lactating and nonlactating females had comparable efficiency coefficients for net energy retention (60 and 65%, respectively), but the daily maintenance requi

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Guinee, Timothy P., Donal J. O'Callaghan, Edward O. Mulholland, and Dermot Harrington. "Milk protein standardization by ultrafiltration for Cheddar cheese manufacture." Journal of Dairy Research 63, no. 2 (1996): 281–93. http://dx.doi.org/10.1017/s0022029900031770.

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SummarySkim milks were concentrated by ultrafiltration. Cream was added to the retentates to give cheesemilks standardized to a casein: fat ratio of ∼ 0·74 with protein levels ranging from 30 to 46 g/1. Pasteurized cheesemilks were renneted on a volume basis (22 ml single strength calf rennet/100 1) and converted to Cheddar cheese in 500 1 cheese vats. Set temperatures were reduced from 31 to 28 °C with increasing milk protein level to normalize curd firming rates and prevent curd shattering on cutting the curds. Cheesemaking was otherwise as normal for Cheddar cheese. The proportions of milk

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Kaoian, Porntip, Sayan Buaban, Watcharapong Mitsuwan, and Warangkana Kitpipit. "First-lactation milk fat-to-protein ratio in tropically-raised dairy cows: environmental and genetic influences." Veterinary Integrative Sciences 21, no. 2 (2023): 429–37. http://dx.doi.org/10.12982/vis.2023.030.

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The objective of this research was to determine factors influencing to fat-to-protein ratio (FPR) in the first-lactation of dairy cows raised in tropical climate. The dataset included fat percentage, protein percentage, and FPR values from 160,506 records representing 23,201 first-lactation cows that calved between 1993 and 2017. These cows originated from 508 farms in all regions of Thailand. The data were analyzed using the general linear model procedure in the R program. The models included herd-year-season of records, and breed group as fixed effects, and age at calving and days in milk as

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Larionov, G. A., O. V. Kayukova, and E. S. Yatrusheva. "Reproduction of the technology for the production of “Rossiysky” cheese in laboratory conditions, depending on the quality of milk." Agrarian science, no. 3 (March 25, 2024): 141–48. http://dx.doi.org/10.32634/0869-8155-2024-380-3-141-148.

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Relevance. Dairy processing enterprises are expanding the range of dairy products with the introduction of production of various cheeses. Small producers have also become active in cheese production. In 2023, the decrease in the price and demand for raw milk had a particularly strong impact on collective (farmer) and personal subsidiary farms. This caused the need for milk processing in rural conditions. Our research is aimed at developing technology for the production of ”Rossiysky” cheese for peasants and farms.Methods. The Kjeldahl method determined the mass fraction of protein, acid method

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Muruz, H., S. Çelik, Z. Selçuk, B. Bölükbaş, and S. Ertan. "Early lactational response to rumen-protected methionıne supplementation in dairy buffalo fed forage-based diets." South African Journal of Animal Science 54, no. 1 (2024): 77–85. https://doi.org/10.4314/sajas.v54i1.09.

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This study determined the effects of rumen-protected methionine (RPMet) supplementation on milk yield and milk composition in early lactation dairy buffalo fed a forage-based diet. A total of 20 lactating, multiparous Anatolia water buffalo were used, with a mean initial milk yield of 4.63 ± 0.52 kg/d, 42.75 ± 6.21 days in milk, and a body weight of 452.8 ± 28.92 kg. The buffalo were separated into two groups, each containing 10 animals of similar body weight, parity, days in milk, and milk yield. The first group (CON) received a ration without feed additives as a control, whereas the second g

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Beever, D. E., G. E. Lobley, M. A. Lomax, J. C. MacRae, and J. D. Sutton. "Nutritional regulation of milk constituent synthesis and its manipulation." Proceedings of the British Society of Animal Production (1972) 1994 (March 1994): 8. http://dx.doi.org/10.1017/s0308229600025629.

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Several important reasons have contributed to the current interest in manipulating the composition of cows milk, particularly the ratio of milk protein to fat. Current market forces are still influenced with the introduction of production quotas on milk volume which occurred in the mid 80's. This led to a payment scheme based on the sale of milk solids, whilst the more recent introduction of a quota on milk fat sales has provided a major disincentive to overproduce milk fat and specifically milk with a high fat content. Most recently, the pricing structure of milk was changed, with the reward

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Schcolnik, T. "0117 Using milk fat-to-protein ratio to evaluate dairy cows energy balance status." Journal of Animal Science 94, suppl_5 (2016): 54–55. http://dx.doi.org/10.2527/jam2016-0117.

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Antanaitis, Ramūnas, Karina Džermeikaitė, Vytautas Januškevičius, Ieva Šimonytė, and Walter Baumgartner. "In-Line Registered Milk Fat-to-Protein Ratio for the Assessment of Metabolic Status in Dairy Cows." Animals 13, no. 20 (2023): 3293. http://dx.doi.org/10.3390/ani13203293.

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This study endeavors to ascertain alterations in the in-line registered milk fat-to-protein ratio as a potential indicator for evaluating the metabolic status of dairy cows. Over the study period, farm visits occurred biweekly on consistent days, during which milk composition (specifically fat and protein) was measured using a BROLIS HerdLine in-line milk analyzer (Brolis Sensor Technology, Vilnius, Lithuania). Clinical examinations were performed at the same time as the farm visits. Blood was drawn into anticoagulant-free evacuated tubes to measure the activities of GGT and AST and albumin co

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Hasanah, U., K. N. Sinamo, K. C. Desnamrina, G. A. W. Siregar, and H. D. Prayitno. "Evaluation of feed quality for sustainable production and quality of buffalo milk in Siborong-Borong farm." IOP Conference Series: Earth and Environmental Science 1241, no. 1 (2023): 012141. http://dx.doi.org/10.1088/1755-1315/1241/1/012141.

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Abstract Buffalo is one of the livestock that produces milk with good quality protein and fat contents. The production and quality of milk produced by livestock are influenced by several factors, one of which is the quality of feed. The purpose of this study was to analyze the quality of feed in Siborong-Borong farms. The animals are using in this research are six buffalo. The variables in this research were nutrient contents of feed (crude protein, crude fibre, crude fat, and dry matter contents), milk production, milk quality (pH, protein, fat, and contamination of Escherichia coli), and buf

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Ducháček, Jaromír, Mojmír Vacek, Luděk Stádník, Jan Beran, and Monika Okrouhlá. "Changes in milk fatty acid composition in relation to indicators of energy balance in Holstein cows." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 60, no. 1 (2012): 29–38. http://dx.doi.org/10.11118/actaun201260010029.

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The contents of protein (P), fat (F), a F:P ratio, and content of individual fatty acids (FA) and groups of FA, including ratio of SFA:UFA (saturated FA-to-unsaturated FA) and MUFA:PUFA (ratio monounsaturated FA-to-polyunsaturated FA) in milk during the first 17 weeks of lactation with respect to the development of NEB demonstrated by the change in cows’ body condition. The differences in fat content were more pronounced than those in protein content. The resulting changes of the fat-to-protein ratio over time are associated with adipose tissue mobilization due to NEB, which was also confirmed

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Landin, Taynan Barroso, Denise Sobral, Luiz Carlos Gonçalves Costa Júnior, et al. "Effect of the casein to fat ratio on the functional properties of Prato cheese." Research, Society and Development 11, no. 5 (2022): e8811527812. http://dx.doi.org/10.33448/rsd-v11i5.27812.

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This study aimed to evaluate the effect of casein to fat ratios (0.68, 0.72, and 0.76) on the functional properties of Prato cheese at 2, 15, 30, and 45 days of ripening. The different ratios did not interfere with the physicochemical characteristics, pH, Aw, proteolysis indices, color parameters, sliceability and sensory profile of the cheeses among the treatments. However, pH, proteolysis indices, texture profile, L* and b* color parameters of the cheeses changed through the ripening time. The cheeses made from milk standardized to casein/fat ratio of 0.68 presented lower chewiness values. T

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Sharp, Matthew Alan, and Gabriel Harris. "A Method for Determination of Unbound Fats in Protein Bar Formulations Compared with Isolated Fat/Protein Combinations to Optimize Shelf Life." Current Developments in Nutrition 4, Supplement_2 (2020): 776. http://dx.doi.org/10.1093/cdn/nzaa052_045.

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Abstract Objectives Protein bars form a growing part of the snack food industry, but shelf life is typically limited by bar hardening due to protein aggregation related to the migration of other nutrients. Addressing these issues will extend protein bar shelf life while continuing to maintain nutrient density for military personnel and extreme athletes. We developed a method to examine the interaction of fats and proteins in bars and in simple mixtures in order to address lipid/protein interaction and lipid migration. Methods Mixtures of dairy protein and fats were created in order to determin

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Nájera, Ana I., Luis JR Barron, Patricia Ribeiro, et al. "Seasonal changes in the technological and compositional quality of ewe's raw milks from commercial flocks under part-time grazing." Journal of Dairy Research 76, no. 3 (2009): 301–7. http://dx.doi.org/10.1017/s0022029909004178.

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Rennet coagulation parameters, curd texture and gross compositional variables were studied in ewes' raw milk samples from nine commercial flocks using different concentrate:forage ratios and grazing times. From early lactation to March flocks were fed concentrate pellets and hay whereas from April to the end of lactation flocks were allowed to graze from 6 to 19 h/day receiving concentrate supplementation in the morning and evening. Milk from late-lactation flocks, when allowed to graze, showed higher content of fat, dry matter, protein, casein, soluble protein, total calcium, curd firmness an

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Gardner, W. C., M. A. G. von Keyserlingk, J. A. Shelford, and L. J. Fisher. "Effect of feeding textured concentrates with alfalfa cubes to lactating dairy cows producing low fat milk." Canadian Journal of Animal Science 77, no. 4 (1997): 735–37. http://dx.doi.org/10.4141/a96-106.

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Twenty–one multiparous Holsteins were used in a cross over design with two 28-d periods. Cows were randomly assigned to two treatments to assess the effect of textured and pelleted concentrates fed with alfalfa cubes on feed intake, milk yield, milk composition and rumen volatile fatty acid concentrations. Those animals receiving the textured concentrate had significantly (P < 0.05) higher milk yield and milk fat percentage than did those animals fed the pelleted concentrate. A significant difference in the ratio of milk protein to milk fat was also observed with the cows receiving the pell

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Amores, Gustavo, Mailo Virto, Ana Isabel Nájera, et al. "Rapeseed and sunflower oilcake as supplements for dairy sheep: animal performance and milk fatty acid concentrations." Journal of Dairy Research 81, no. 4 (2014): 410–16. http://dx.doi.org/10.1017/s0022029914000521.

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The influence of different amounts of oilseed cake (rapeseed and sunflower) on animal production parameters and fatty acid (FA) concentrations of the milk was studied in a Latxa dairy sheep experimental flock, both in winter (50% oilcakes; indoor feeding) and in spring (30% oilcakes; part-time grazing). The two different levels of the oilcakes tested did not affect animal production parameters or milk yield. Milk fat content and the fat/protein ratio decreased significantly with 30 and 50% sunflower cake. Yet, fat/protein ratio values were within the range for cheesemaking. Both levels of eith

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Abdellaoui, L., N. A. Khelifi-Touhami, F. Mebkhout, et al. "Effect of feed on the milk protein and fat composition." Agricultural Science and Technology 14, no. 2 (2022): 54–61. http://dx.doi.org/10.15547/ast.2022.02.019.

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Abstract. Feed is considered the most important factor affecting the composition of cow's milk of which the quality can be evaluated, essentially, through two parameters, the fat and protein content, because of their industrial interest. This study aims to evaluate the impact of seven different rations (R1-R7) on the protein and fat content of Prim’holstein cow milk in a cattle farm in Algiers. The results showed that the dry matter (DM) content of forages and concentrate was 72.74% (62.94% - 81.49%) and 27.25% (18.51% - 37.06%), respectively. The forage unit milk (FUM) and the digestible nitr

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Freitas Júnior, José Esler de, Francisco Palma Rennó, Marcos Veiga dos Santos, Jefferson Rodrigues Gandra, Milton Maturana Filho, and Beatriz Conte Venturelli. "Productive performance and composition of milk protein fraction in dairy cows supplemented with fat sources." Revista Brasileira de Zootecnia 39, no. 4 (2010): 845–52. http://dx.doi.org/10.1590/s1516-35982010000400021.

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The objective of this study was to evaluate the use of fat sources in rations for lactating cows on the productive performance and composition of milk protein fraction. Twelve Holstein cows were used, grouped in three balanced 4 × 4 Latin squares, fed with the following rations: control; refined soybean oil; whole raw soybean; and calcium salts of unsaturated fatty acid (Megalac-E). Dry matter and nutrient intake, and daily milk production were evaluated. The samples used to analyze milk composition were collected in two alternate days and were obtained from two daily milking. Milk composition

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Sari, Nurfita, Ni Ketut Sumarni, Syaiful Bahri, et al. "Analisis Nutrisi Sereal dari Ampas Kelapa dan Ampas Susu Kedelai." KOVALEN: Jurnal Riset Kimia 9, no. 2 (2023): 164–72. http://dx.doi.org/10.22487/kovalen.2023.v9.i2.16437.

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Coconut pulp and soy milk pulp flour can be combined to reduce the use of wheat flour in the manufacture of cereals. The high fiber and protein content of coconut and soy milk pulp will improve the quality of cereals. The aim of this study was to obtain the mass ratio of coconut and soy milk pulp flour which produces cereals with high nutritional value. The ratio of coconut and soy milk pulp flour used was 0:100; 25:75; 50:50; 75:25; and 100:0 (w/w). Cereal quality was determined based on the value of carbohydrate, protein, fat, fiber, water, and ash content. The results showed that the protei

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COULON, JEAN-BAPTISTE, ISABELLE VERDIER, PHILIPPE PRADEL, and MONTSERRAT ALMENA. "Effect of lactation stage on the cheesemaking properties of milk and the quality of Saint-Nectaire-type cheese." Journal of Dairy Research 65, no. 2 (1998): 295–305. http://dx.doi.org/10.1017/s002202999700277x.

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Two groups of eight multiparous cows with different calving periods (November or February) were managed in the same way during lactation. During four 4 week experimental periods distributed over 12 months, the cows were fed on a diet composed of hay and concentrate (70[ratio ]30) in a restricted and controlled amount which varied according to their lactation stage, so as to cover the animals' requirements correctly. The animals' average lactation stage varied according to period from 26 to 298 d. Milk from each group was processed on two occasions during each period to make Saint-Nectaire-type

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AKKOU, Madjid, Bouamra Mohamed, and Soltani Fatiha. "Effects of milk yield and quality at post-calving period on Algerian cows’ reproductive performances." Journal of the Hellenic Veterinary Medical Society 73, no. 1 (2022): 3757–64. http://dx.doi.org/10.12681/jhvms.25681.

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This study was carried out to determine the association between milk production characteristics at the start of lactation (the first three month of lactation) and the performance of reproduction within dairy cows of Algeria. Data were collected from Holstein cows (n=920) that calved between October 2017 and October 2019. Reproductive parameters included in the study were: calving to first-service interval (CFSI, days), calving to conception interval (CCI, days), services per conception (SPC), and conception rate at ﬁrst-service (CRFS %). Milk parameters such as peak milk yield, cumulative milk

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AKKOU, Madjid, Bouamra Mohamed, and Soltani Fatiha. "Effects of milk yield and quality at post-calving period on Algerian cows’ reproductive performances." Journal of the Hellenic Veterinary Medical Society 73, no. 1 (2022): 3757–64. http://dx.doi.org/10.12681/jhvms.25681.

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This study was carried out to determine the association between milk production characteristics at the start of lactation (the first three month of lactation) and the performance of reproduction within dairy cows of Algeria. Data were collected from Holstein cows (n=920) that calved between October 2017 and October 2019. Reproductive parameters included in the study were: calving to first-service interval (CFSI, days), calving to conception interval (CCI, days), services per conception (SPC), and conception rate at ﬁrst-service (CRFS %). Milk parameters such as peak milk yield, cumulative milk

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Gallego Castro, Luis Alberto, Liliana Mahecha Ledesma, and Joaquín Angulo Arizala. "Producción, calidad de leche y beneficio:costo de suplementar vacas holstein con Tithonia diversifolia." Agronomía Mesoamericana 28, no. 2 (2017): 357. http://dx.doi.org/10.15517/ma.v28i2.25945.

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The aim of this study was to analyze the milk production, quality and cost:benefit ratio the addition of three levels (0%, 15% and 25%) our of Tithonia diversifolia in the supplement of Holstein cows. In a bovine milk production system in a high tropic were used nine cows (70 to 120 milk days and parity two to ve). They were randomly assigned in three groups, which grazed on Kikuyo grass (Cenchrus clandestinus) in La Montaña farm, located in San Pedro de los Milagros, Antioquia, Colombia, at 2350 meters above sea level. This study was carried out during March 2015. At 56 days, T. diversifolia

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Cheng, Ni, David M. Barbano, and Mary Anne Drake. "Effect of pasteurization and fat, protein, casein to serum protein ratio, and milk temperature on milk beverage color and viscosity." Journal of Dairy Science 102, no. 3 (2019): 2022–43. http://dx.doi.org/10.3168/jds.2018-15739.

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