The Experts below are selected from a list of 2337 Experts worldwide ranked by ideXlab platform
Lizandra F Paludetti - One of the best experts on this subject based on the ideXlab platform.
-
the effect of different precooling rates and cold storage on Milk microbiological quality and composition
Journal of Dairy Science, 2018Co-Authors: Lizandra F Paludetti, Alan L Kelly, B Obrien, Kieran Jordan, David GleesonAbstract:The objective of this study was to measure the effect of different Milk cooling rates, before entering the bulk tank, on the microbiological load and composition of the Milk, as well as on energy usage. Three Milk precooling treatments were applied before Milk entered 3 identical bulk Milk Tanks: no plate cooler (NP), single-stage plate cooler (SP), and double-stage plate cooler (DP). These precooling treatments cooled the Milk to 32.0 ± 1.4°C, 17.0 ± 2.8°C, and 6.0 ± 1.1°C, respectively. Milk was added to the bulk tank twice daily for 72 h, and the tank refrigeration temperature was set at 3°C. The blend temperature within each bulk tank was reduced after each Milking event as the volume of Milk at 3°C increased simultaneously. The bacterial counts of the Milk volumes precooled at different rates did not differ significantly at 0 h of storage or at 24-h intervals thereafter. After 72 h of storage, the total bacterial count of the NP Milk was 3.90 ± 0.09 log10 cfu/mL, whereas that of the precooled Milk volumes were 3.77 ± 0.09 (SP) and 3.71 ± 0.09 (DP) log10 cfu/mL. The constant storage temperature (3°C) over 72 h helped to reduce bacterial growth rates in Milk; consequently, Milk composition was not affected and minimal, if any, proteolysis occurred. The DP treatment had the highest energy consumption (17.6 ± 0.5 Wh/L), followed by the NP (16.8 ± 2.7 Wh/L) and SP (10.6 ± 1.3 Wh/L) treatments. This study suggests that bacterial count and composition of Milk are minimally affected when Milk is stored at 3°C for 72 h, regardless of whether the Milk is precooled; however, Milk entering the tank should have good initial microbiological quality. Considering the numerical differences between bacterial counts, however, the use of the SP or DP precooling systems is recommended to maintain low levels of bacterial counts and reduce energy consumption.
Gabriel Leitner - One of the best experts on this subject based on the ideXlab platform.
-
Real-time evaluation of individual cow Milk for higher cheese-Milk quality with increased cheese yield.
Journal of Dairy Science, 2016Co-Authors: Gil Katz, Uzi Merin, Dror Bezman, S. Lavie, L. Lemberskiy-kuzin, Gabriel LeitnerAbstract:Abstract Cheese was produced in a series of experiments from Milk separated in real time during Milking by using the Afilab MCS Milk classification service (Afikim, Israel), which is installed on the Milk line in every stall and sorts Milk in real time into 2 target Tanks: the A tank for cheese production (CM) and the B tank for fluid Milk products (FM). The cheese Milk was prepared in varying ratios ranging from ~10:90 to ~90:10 CM:FM by using this system. Cheese was made with corrected protein-to-fat ratio and without it, as well as from Milk stored at 4°C for 1, 2, 3, 4, and 8d before production. Cheese weight at 24h increased along the separation cutoff level with no difference in moisture, and dry matter increased. The data compiled allowed a theoretical calculation of cheese yield and comparing it to the original van Slyke equation. Whenever the value of Afi-Cf, which is the optical measure of curd firmness obtained by the Afilab instrument, was used, a better predicted level of cheese yield was obtained. In addition, 27 bulk Milk Tanks with Milk separated at a 50:50 CM:FM ratio resulted in cheese with a significantly higher fat and protein, dry matter, and weight at 24h. Moreover, solids incorporated from the Milk into the cheese were significantly higher in cheeses made of Milk from A Tanks. The influence of storage of Milk up to 8d before cheese making was tested. Gross Milk composition did not change and no differences were found in cheese moisture, but dry matter and protein incorporated in the cheese dropped significantly along the storage time. These findings confirm that Milk stored for several days before processing is prone to physico-chemical deterioration processes, which result in loss of Milk constituents to the whey and therefore reduced product yield. The study demonstrates that introducing the unknown parameters for calculating the predicted cheese yield, such as the empiric measured Afi-Cf properties, are more accurate and the increase in cheese yield is more than increasing just the protein level, the value that is being tested by the dairies, or even casein.
-
real time evaluation of Milk quality as reflected by clotting parameters of individual cow s Milk during the Milking session between day to day and during lactation
Animal, 2013Co-Authors: Gabriel Leitner, Uzi Merin, Dror Bezman, Shamay Jacoby, Liubov Lemberskiykuzin, Gil KatzAbstract:Real-time analysis of Milk coagulation properties as performed by the AfiLab™ Milk spectrometer introduces new opportunities for the dairy industry. The study evaluated the performance of the AfiLab™ in a Milking parlor of a commercial farm to provide real-time analysis of Milk-clotting parameters -Afi-CF for cheese manufacture and determine its repeatability in time for individual cows. The AfiLab™ in a parlor, equipped with two parallel Milk lines, enables to divert the Milk on-line into two bulk Milk Tanks (A and B). Three commercial dairy herds of 220 to 320 Israeli Holstein cows producing ∼11 500 l during 305 days were selected for the study. The Afi-CF repeatability during time was found significant (P 50 l/day, and late in lactation together with low Milk yield<15 l/day and estrous (0 to 5 days) were also important influencing factors for low-quality Milk. However, ∼50% of the tested variables did not explain any of the factors responsible for the cow producing Milk in the low - 10% Afi-CF.
David Gleeson - One of the best experts on this subject based on the ideXlab platform.
-
the effect of different precooling rates and cold storage on Milk microbiological quality and composition
Journal of Dairy Science, 2018Co-Authors: Lizandra F Paludetti, Alan L Kelly, B Obrien, Kieran Jordan, David GleesonAbstract:The objective of this study was to measure the effect of different Milk cooling rates, before entering the bulk tank, on the microbiological load and composition of the Milk, as well as on energy usage. Three Milk precooling treatments were applied before Milk entered 3 identical bulk Milk Tanks: no plate cooler (NP), single-stage plate cooler (SP), and double-stage plate cooler (DP). These precooling treatments cooled the Milk to 32.0 ± 1.4°C, 17.0 ± 2.8°C, and 6.0 ± 1.1°C, respectively. Milk was added to the bulk tank twice daily for 72 h, and the tank refrigeration temperature was set at 3°C. The blend temperature within each bulk tank was reduced after each Milking event as the volume of Milk at 3°C increased simultaneously. The bacterial counts of the Milk volumes precooled at different rates did not differ significantly at 0 h of storage or at 24-h intervals thereafter. After 72 h of storage, the total bacterial count of the NP Milk was 3.90 ± 0.09 log10 cfu/mL, whereas that of the precooled Milk volumes were 3.77 ± 0.09 (SP) and 3.71 ± 0.09 (DP) log10 cfu/mL. The constant storage temperature (3°C) over 72 h helped to reduce bacterial growth rates in Milk; consequently, Milk composition was not affected and minimal, if any, proteolysis occurred. The DP treatment had the highest energy consumption (17.6 ± 0.5 Wh/L), followed by the NP (16.8 ± 2.7 Wh/L) and SP (10.6 ± 1.3 Wh/L) treatments. This study suggests that bacterial count and composition of Milk are minimally affected when Milk is stored at 3°C for 72 h, regardless of whether the Milk is precooled; however, Milk entering the tank should have good initial microbiological quality. Considering the numerical differences between bacterial counts, however, the use of the SP or DP precooling systems is recommended to maintain low levels of bacterial counts and reduce energy consumption.
Gil Katz - One of the best experts on this subject based on the ideXlab platform.
-
Real-time evaluation of individual cow Milk for higher cheese-Milk quality with increased cheese yield.
Journal of Dairy Science, 2016Co-Authors: Gil Katz, Uzi Merin, Dror Bezman, S. Lavie, L. Lemberskiy-kuzin, Gabriel LeitnerAbstract:Abstract Cheese was produced in a series of experiments from Milk separated in real time during Milking by using the Afilab MCS Milk classification service (Afikim, Israel), which is installed on the Milk line in every stall and sorts Milk in real time into 2 target Tanks: the A tank for cheese production (CM) and the B tank for fluid Milk products (FM). The cheese Milk was prepared in varying ratios ranging from ~10:90 to ~90:10 CM:FM by using this system. Cheese was made with corrected protein-to-fat ratio and without it, as well as from Milk stored at 4°C for 1, 2, 3, 4, and 8d before production. Cheese weight at 24h increased along the separation cutoff level with no difference in moisture, and dry matter increased. The data compiled allowed a theoretical calculation of cheese yield and comparing it to the original van Slyke equation. Whenever the value of Afi-Cf, which is the optical measure of curd firmness obtained by the Afilab instrument, was used, a better predicted level of cheese yield was obtained. In addition, 27 bulk Milk Tanks with Milk separated at a 50:50 CM:FM ratio resulted in cheese with a significantly higher fat and protein, dry matter, and weight at 24h. Moreover, solids incorporated from the Milk into the cheese were significantly higher in cheeses made of Milk from A Tanks. The influence of storage of Milk up to 8d before cheese making was tested. Gross Milk composition did not change and no differences were found in cheese moisture, but dry matter and protein incorporated in the cheese dropped significantly along the storage time. These findings confirm that Milk stored for several days before processing is prone to physico-chemical deterioration processes, which result in loss of Milk constituents to the whey and therefore reduced product yield. The study demonstrates that introducing the unknown parameters for calculating the predicted cheese yield, such as the empiric measured Afi-Cf properties, are more accurate and the increase in cheese yield is more than increasing just the protein level, the value that is being tested by the dairies, or even casein.
-
real time evaluation of Milk quality as reflected by clotting parameters of individual cow s Milk during the Milking session between day to day and during lactation
Animal, 2013Co-Authors: Gabriel Leitner, Uzi Merin, Dror Bezman, Shamay Jacoby, Liubov Lemberskiykuzin, Gil KatzAbstract:Real-time analysis of Milk coagulation properties as performed by the AfiLab™ Milk spectrometer introduces new opportunities for the dairy industry. The study evaluated the performance of the AfiLab™ in a Milking parlor of a commercial farm to provide real-time analysis of Milk-clotting parameters -Afi-CF for cheese manufacture and determine its repeatability in time for individual cows. The AfiLab™ in a parlor, equipped with two parallel Milk lines, enables to divert the Milk on-line into two bulk Milk Tanks (A and B). Three commercial dairy herds of 220 to 320 Israeli Holstein cows producing ∼11 500 l during 305 days were selected for the study. The Afi-CF repeatability during time was found significant (P 50 l/day, and late in lactation together with low Milk yield<15 l/day and estrous (0 to 5 days) were also important influencing factors for low-quality Milk. However, ∼50% of the tested variables did not explain any of the factors responsible for the cow producing Milk in the low - 10% Afi-CF.
Dror Bezman - One of the best experts on this subject based on the ideXlab platform.
-
Real-time evaluation of individual cow Milk for higher cheese-Milk quality with increased cheese yield.
Journal of Dairy Science, 2016Co-Authors: Gil Katz, Uzi Merin, Dror Bezman, S. Lavie, L. Lemberskiy-kuzin, Gabriel LeitnerAbstract:Abstract Cheese was produced in a series of experiments from Milk separated in real time during Milking by using the Afilab MCS Milk classification service (Afikim, Israel), which is installed on the Milk line in every stall and sorts Milk in real time into 2 target Tanks: the A tank for cheese production (CM) and the B tank for fluid Milk products (FM). The cheese Milk was prepared in varying ratios ranging from ~10:90 to ~90:10 CM:FM by using this system. Cheese was made with corrected protein-to-fat ratio and without it, as well as from Milk stored at 4°C for 1, 2, 3, 4, and 8d before production. Cheese weight at 24h increased along the separation cutoff level with no difference in moisture, and dry matter increased. The data compiled allowed a theoretical calculation of cheese yield and comparing it to the original van Slyke equation. Whenever the value of Afi-Cf, which is the optical measure of curd firmness obtained by the Afilab instrument, was used, a better predicted level of cheese yield was obtained. In addition, 27 bulk Milk Tanks with Milk separated at a 50:50 CM:FM ratio resulted in cheese with a significantly higher fat and protein, dry matter, and weight at 24h. Moreover, solids incorporated from the Milk into the cheese were significantly higher in cheeses made of Milk from A Tanks. The influence of storage of Milk up to 8d before cheese making was tested. Gross Milk composition did not change and no differences were found in cheese moisture, but dry matter and protein incorporated in the cheese dropped significantly along the storage time. These findings confirm that Milk stored for several days before processing is prone to physico-chemical deterioration processes, which result in loss of Milk constituents to the whey and therefore reduced product yield. The study demonstrates that introducing the unknown parameters for calculating the predicted cheese yield, such as the empiric measured Afi-Cf properties, are more accurate and the increase in cheese yield is more than increasing just the protein level, the value that is being tested by the dairies, or even casein.
-
real time evaluation of Milk quality as reflected by clotting parameters of individual cow s Milk during the Milking session between day to day and during lactation
Animal, 2013Co-Authors: Gabriel Leitner, Uzi Merin, Dror Bezman, Shamay Jacoby, Liubov Lemberskiykuzin, Gil KatzAbstract:Real-time analysis of Milk coagulation properties as performed by the AfiLab™ Milk spectrometer introduces new opportunities for the dairy industry. The study evaluated the performance of the AfiLab™ in a Milking parlor of a commercial farm to provide real-time analysis of Milk-clotting parameters -Afi-CF for cheese manufacture and determine its repeatability in time for individual cows. The AfiLab™ in a parlor, equipped with two parallel Milk lines, enables to divert the Milk on-line into two bulk Milk Tanks (A and B). Three commercial dairy herds of 220 to 320 Israeli Holstein cows producing ∼11 500 l during 305 days were selected for the study. The Afi-CF repeatability during time was found significant (P 50 l/day, and late in lactation together with low Milk yield<15 l/day and estrous (0 to 5 days) were also important influencing factors for low-quality Milk. However, ∼50% of the tested variables did not explain any of the factors responsible for the cow producing Milk in the low - 10% Afi-CF.
