Milk increased production

Residues have the potential to cause significant monetary losses to livestock industry. The livestock producer can have direct financial losses from violative drug residues through condemnations of carcasses at slaughter, rejection of milk, increased production costs, test costs, and regulatory action. 

Nutritional Value of Milk Products. Milk is considered one of the principal sources of nutrition for humans. Some people are intolerant to one or more components of milk so must avoid the product or consume a treated product. One example is intolerance to lactose in milk. Fluid milk is available in which the lactose has been treated to make it more digestible. The consumption of milk fat, either in fluid milk or in products derived from milk, has decreased markedly in the 1990s. Whole milk sales decreased 12% between 1985 and 1988, whereas the sales of low fat milk increased 165%, and skimmed milk sales increased 48% (35). Nutritionists have recommended that fat consumed provide no more than 30 calories, and that consumption of calories be reduced. Generally, a daily diet of 2000—3000 cal/d is needed depending on many variables, such as gender, type of work, age, body responses, exercise, etc. Further, there is concern about cholesterol [57-88-5] and density of fat consumed. Complete information on the nutritive value of milk and milk products is provided on product labels (36) (see also Table 4). 

Riboflavin is also known as vitamin B2. It contains a complex isoalloxazine ring that humans are unable to synthesize. The complex ring is hooked onto a live-carbon sugar derivative, ribitol, closely related to the ribose that occurs in RNA. The RDA for adult males is 1.3 mg/day and for adult females 1.1 mg/day. Values decrease with increasing age but increase in pregnancy and lactation. Organ meats, milk, bread products, and fortified cereals are substantial sources of riboflavin. 

Recent work from New Zealand (38) has shown that, at least in mature cows, the reduction in milk produced by a mammary quarter affected with subclinical mastitis due to S aureus is compensated for by increased production in the uninfected quarters. Thus, there would be no gain in milk production from treating out such IMI. Such compensation may occur, however, only where the plane of herd nutrition is sufficiently low as to preclude full expression of milk secretory capacity, as in the full grazing husbandry of New Zealand. 

The viscosity of milk and milk products is reported to be important in the rate of creaming. The viscosity of milk increases with decrease in temperature because the increased voluminosity of casein micelles temperatures above 65°C increases viscosity due to the denaturation of whey proteins pH an increase or decrease in the pH of milk also causes an increase in casein micelle voluminosity. Fat globules that have undergone cold agglutination may be dispersed due to agitation, causing a decrease in viscosity. 

The rate at which PBDE concentrations have increased in the environment and in humans has been of considerable interest. Temporal trend studies from Europe have indicated that PBDE levels in human milk increased markedly from 1972 to 1997, doubling every 5 years [38]. Since 1997, the PBDE levels in human milk have decreased somewhat [39]. These recent ameliorations may be the result of changes in industrial practices in Europe. The European Commission, for example, has phased out the use of the commercial penta-BDE product because of concerns about its potentially adverse human health effects. Now, > 95% of the current global demand for the penta-BDE product... 

Our study also investigated the effect of water activity (a ) on the kinetics of the formation of pyrazines. water activity is defined as the ratio of partial pressure of water in a food to the vapor pressure of pure water at a given temperature. Nonfat dry milk (NFEM) was chosen as a model system for this study since NFEM and lactose/casein systems which had undergone nonenzymatic browning were found to contain pyrazines (21. 22). The current study investigates the effect of increasing product over the range of 0.32 to 0.85 on the rate of formation of pyrazines. 

Increasingly, milk fat is blended with other edible fats or oils to obtain products with desired functional properties in order to increase the application range of milk fat products, whilst generally reducing ingredient costs. 

The genetic modification of livestock stems from a desire to enhance growth, increase production of high protein milk and cheese, facilitate biomedical research, as well as potentially protect against incidental toxicity via exposure to pesticides that may be associated with food crops. Animal genomes that have been successfully modified include sheep, pigs, cows, rabbits, and chickens. Two key research areas applied to livestock are discussed below. 

Several studies have examined the effects of PA supplementation on milk FA profile. Grummer (1991) demonstrated that de novo FA synthesis decreased linearly as supplementation of dietary fat increased, and that the changes in stearic acid and PA were dependent on the ratio in the added fat. Steele and Moore (1968) reported reductions in yield and concentration of short and medium-chain FAs (from butyric to myristic acids) and dramatic increases in PA with increased dietary intake of PA the concentration of PA in milk increased from 38.7% of total FA in controls to 60.7% of total FA in cows supplemented with PA. Noble et al. (1969) reported similar changes in milk FAs when diet was supplemented with PA at 10%, they foimd that short- and medium-chain FAs decreased when compared with a no-fat control, while milk PA increased from 36.4% of total FA in controls to 49.8% of total FA in PA-treated cows. Banks et al. (1976) also observed decreases in short- and medium-chain FAs in milk, with increases observed in concentrations of PA, palmitoleic, and oleic acids. Using duodenal infusions of 500 g of PA, Enjalbert et al. (2000) reported that concentrations of PA in milk increased 30% compared with controls. Mosley et al. (2007) determined the optimmn feeding level of a by-product rich in PA (86.6%) on dry matter intake, milk yield, milk components, and milk FA profile in dairy cattle. They formd that milk FA concentrations were affected by the addition of this by-product. As the intake of PA increased with the supplemented diets, milk PA concentrations increased. When 1.5 kg/d of this by-product was consumed, milk PA concentration increased by 50% compared with the... 

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