International audienceScotta is a by-product from the Ricotta cheese production, which has been studied insufficiently, and that may be the reason of scotta not being widely used for the industrial purpose. The aim of the following research was to study scotta as a raw material for the lactose production and the process of crystallization at different pH levels and concentration factors. In the case, crystallization was carried out at six different pH levels and five concentration factors. The optimum acidity for lactose crystallization was determined close to be at pH 4; at higher or lower pH levels the growth of crystals was inhibited. The relationship between the dimensions of crystals and the concentration factor corresponded to data provided in the literature for the conventional cheese whey. The qualitative properties of the crystals obtained under the examined and recommended conditions were similar to the qualitative properties of crystals reported in the related literature about the cheese whey. It was demonstrated that scotta has a great potential for lactose production, and our results can be used for optimizing the industrial process
We have worked on automatically measuring the behavior of dairy cows during automatic milking. A milking robot offers a unique possibility for a dynamic measurement of physical data. Four strain gauge scales were installed into a milking robot in order to measure the weight of each leg separately, and a laser distance sensor was placed next to the robot in order to measure the radial movement of the cow's body surface. The data were collected into a PC. Three video cameras were installed to observe the system, and the data were recorded digitally. From the data, the dynamic weight or load of each leg and the respiration rate of a cow could be measured. Different stages of milking were observed, and the changes in behavior during milking were analyzed. The acquired information could be used to judge a cow's restlessness and welfare--for example, leg health and stress.
Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) continues to impose a serious burden on health systems globally. Despite worldwide vaccination, social distancing and wearing masks, the spread of the virus is ongoing. One of the mechanisms by which neutralizing antibodies (NAbs) block virus entry into cells encompasses interaction inhibition between the cell surface receptor angiotensin-converting enzyme 2 (ACE2) and the spike (S) protein of SARS-CoV-2. SARS-CoV-2-specific NAb development can be induced in the blood of cattle. Pregnant cows produce NAbs upon immunization, and antibodies move into the colostrum immediately before calving. Here, we immunized cows with SARS-CoV-2 S1 receptor binding domain (RBD) protein in proper adjuvant solutions, followed by one boost with SARS-CoV-2 trimeric S protein and purified immunoglobulins from colostrum. We demonstrate that this preparation indeed blocks the interaction between the trimeric S protein and ACE2 in different in vitro assays. Moreover, we describe the formulation of purified immunoglobulin preparation into a nasal spray. When administered to human subjects, the formulation persisted on the nasal mucosa for at least 4 hours, as determined by a clinical study. Therefore, we are presenting a solution that shows great potential to serve as a prophylactic agent against SARS-CoV-2 infection as an additional measure to vaccination and wearing masks. Moreover, our technology allows for rapid and versatile adaptation for preparing prophylactic treatments against other diseases using the defined characteristics of antibody movement into the colostrum.
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