Lipolysis in Milk. II. Effect of Milking Systems

Pillay, Visva; Myhr, A.N.; Gray, J. I.; Biggs, D.A.

doi:10.3168/jds.s0022-0302(80)83071-2

Cited by 8 publications

(3 citation statements)

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“…An important factor determining the level of FFA in milk resulting from the action of milk lipoprotein lipase is the handling of the milk during milking and transfer to the bulk tank (Anderson, 1983;Kankare & Antila, 1978). Of particular importance is agitation due to air in the system (Judge et al 1977;Salvatierra et al 1978;Pillay et al 1980) and this is confirmed by the present work. The dual vacuum system with no air bleed and lower vacuum transfer pressure led to at least a 50 % reduction in FFA levels compared with the single pipeline system (Table 1).…”

Section: Discussionsupporting

confidence: 85%

Interaction of factors which influence the extent of lipolysis during milking and storage of raw milk

Needs

Anderson

Morant

1986

Journal of Dairy Research

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SUMMARYThe effect of aeration and agitation during milking on free fatty acid (FFA) levels in raw milk was investigated by comparing (a) a dual vacuum system with a ‘round the barn’ installation and (b) a claw piece requiring high air bleed with conventional claw pieces. Reduced milk transfer pressure resulted in a reduction in lipolysis of 54%, while high air bleed led to a 21% increase. FFA values were related to milk yield, stage of lactation and to a lesser extent the incidence of mastitis. These relationships were largely independent of the type of milking equipment. Fat content and somatic cell count did not affect the level of lipolysis. Increases in FFA due to activation by added blood serum were strongly related to the initial FFA concentrations.

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Section: Discussionsupporting

confidence: 85%

Interaction of factors which influence the extent of lipolysis during milking and storage of raw milk

Needs

Anderson

Morant

1986

Journal of Dairy Research

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“…Several studies in cattle have demonstrated the relationship between certain milking conditions and the increase in lipolysis in milk (Pillay et al ., 1980; Escobar and Bradley, 1990; Abeni et al ., 2005). One of these factors is milking with a milk line located above the animals’ standing level, i.e.…”

Section: Introductionmentioning

confidence: 99%

Effect of mid-line or low-line milking systems on lipolysis and milk composition in dairy goats

et al. 2018

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Two experiments were carried out to investigate how milking in mid-line (ML) affects the lipolysis level and milk composition in goat livestock, in comparison with low-line (LL) milking. The first experiment took place, in triplicate, on an experimental farm. For each replicate, a crossover design (62 goats, two treatments, ML and LL, in two periods each lasting 4 days) was used. Milk samples were taken daily at 0 and 24 h after milking. In the first experimental replicate, some enzymatic coagulation cheeses were made, which were assessed by a panel of tasters at 50 and 100 days of maturation. In the second experiment, the lipolysis level and composition of tank milk from 55 commercial dairy goat farms (25 ML and 30 LL) were analysed, in milk samples taken in three different weeks. The results of the first experiment showed that ML milking increased free fatty acid (FFA) concentration in raw goat's milk significantly (0.71 v. 0.40 mmol/l, respectively). However, in the milk samples taken from commercial farms the FFA concentration remained unaffected by the milking pipeline height (0.59 v. 0.58 mmol/l for ML and LL, respectively). No significant differences were found in the milk composition, nor in the sensory characteristics in the cured cheeses, which suggests that factors other than the milkline height are able to influence the level of lipolysis under commercial conditions. Therefore, ML milking should not be discouraged, provided that the correct functioning and management of the milking operation and milk storage on the farm is guaranteed.

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“…Metodología aplicada en la segunda etapa: * Proteólisis: Método TNBS, método de Fields, modificado por Spadaro, descrito por McKellar (1981). * Lipólisis: Método de Frankel y Tarassuk modificado en el procedimiento de extracción porPillay et al (1980). * pH: Método potenciométrico NCh 1671.…”

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Lactobacillus helveticus CNRZ 32: ATENUACIÓN Y PROPIEDADES ENZIMÁTICAS PARA USAR EN QUESOS COMO CULTIVO ADJUNTO

Brito

Bock

Schöbitz

et al. 2008

agrosur

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Lipolysis in Milk. II. Effect of Milking Systems

Cited by 8 publications

References 8 publications

Interaction of factors which influence the extent of lipolysis during milking and storage of raw milk

Interaction of factors which influence the extent of lipolysis during milking and storage of raw milk

Effect of mid-line or low-line milking systems on lipolysis and milk composition in dairy goats

Lactobacillus helveticus CNRZ 32: ATENUACIÓN Y PROPIEDADES ENZIMÁTICAS PARA USAR EN QUESOS COMO CULTIVO ADJUNTO

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