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Metabolism, a manifestation specific to life, represents the set of physical and chemical processes through which living matter achieves continuous renewal to function and organize the specific activity. The physical-chemical composition of goat milk is conditioned by breed, individuality, area, and age. This study analyzes the physical-chemical composition of milk from a population of Carpathian goat breed, in the first seven postpartum days (first, third, and seventh day) according to age (primiparous and multiparous) to observe the physical-chemical changes from colostrum to milk. The physical-chemical parameters analyzed were: fat (g/100 g); protein (g/100 g); casein (g/100 g); lactose (g/100 g); solid non-fat - SNF (g/100 g); total dry matter (g/100 g); pH; freezing point (FP); urea mg/dl; somatic cells count - SCC/ml x 1000; total bacteria count - TBC/ml x 1000. Results highlight the intense changes that occur at the physico-chemical level of goat's milk to cover the nutritional requirements of the newborn goat and indicate the health status of the mammary gland. [ABSTRACT FROM AUTHOR]

Sheep milk has a high nutritional value and is an important source of fatty acids, calcium, magnesium, phosphorus, iron, etc., which contribute to the body's health. In addition to the use of raw milk, the main use of sheep's milk is the production of traditional cheeses obtained by small farmers or regional cheese producers. However, the quality of the obtained cheeses depends on the raw material, namely milk, which has to be free of pathogenic microorganisms. This study aims to highlight the importance of the quality of raw milk to obtain high-quality cheeses. Milk and telemea cheese samples were collected from Țurcană sheep breed farmed in Vințe farm, Cluj county, Romania. The physicochemical analyses were performed for both milk and cheese. The physicochemical analysis results for milk were: crude fat 8.98±0.18%, crude protein 5.08±0.16%, density 1.0345±0.01 g cm-3, acidity 17.2±0.97%. For the cheese, the results were: water 45.2±0.74%, dry matter (DM) 54.8±0.74%, crude fat 51.93±2.05% reported to DM, salt 5.63±0.31% and acidity 272.6±11.82%. The pleasant taste of cheese is due to the quality of the raw milk and the brine used. [ABSTRACT FROM AUTHOR]

Buffalo milk due to its high fat content from the energy point of view is more valuable compared to cow's milk. The percentage of fat varies depending on the stage of lactation, season, individual, health, animal age and diet. The study of the chemical composition and the antioxidant capacity of buffalo milk is required for both scientific and technological considerations, given the importance of this type of milk in the consumer's diet. The purpose of this study was to evaluate the antioxidant capacity and the physico-chemical composition of buffalo milk by lactation. Buffalo milk can have different qualities, so the quality of buffalo milk is also determined by its content in its components (protein, fat, lactose, vitamins, fatty acids, water content, antioxidant capacity). The physicochemical parameters and antioxidant capacity were influenced by lactation, presenting the highest values in lactations III and IV. During lactation I, parameters such as fat, protein and lactose showed a content of 7.88, 4.35 and 4.71%, respectively. Furthermore, in lactation IV, fat, protein and lactose had increased, showing the content of these parameters as follows 9.53, 4.68 and 4.77%. Antioxidant capacity of buffalo milk showed the highest numbers in lactation III (360.1) and IV, 358.9 µg/ml. From all of the analyzed parameters, only total dry substance content presented the most increased values 18.9% in lactation I. [ABSTRACT FROM AUTHOR]

Donkey milk is used as an alternative source in the diet of young children and newborns due to the similar composition to breast milk. The donkey milk is considered to be a functional food by the chemical composition it presents, thus being beneficial in the nutrition of people suffering from food allergies. The chemical composition and antioxidant capacity of the donkey milk are significantly influenced by lactation and also by the lactation period. Donkey milk has a low fat content compared to other species and high lactose content. These parameters are influenced by the variables such as: lactation, animal age, and feeding. The purpose of this study was to determine the effect of lactation on the antioxidant capacity and physicochemical compounds in the donkey milk. [ABSTRACT FROM AUTHOR]

Our trial was conducted with the aim of emphasizing the influence of environmental factors acting as potential stressors upon donkey milk nutritional traits, within specific climatic conditions of North-West Romania. Milk from fifty jennies from four private farms, in different stages of lactation, from first up to the fifth, weekly collected during a three months period, February-April 2016, was qualitatively and quantitatively evaluated. In experimental areal, temperature, humidity, and wind velocity, were daily recorded. The average temperature of the experimental period (4.95°C±0.19°C) is with 0.8°C bigger compared to the average temperature of the experimental areal in 2010, suggesting the increase of the heat stress upon donkey milk production traits. Donkey milk content in lactose and fat, together with milk pH, increase from first to fifth lactation, while water and protein content decrease. We may consider the lack of correlations between donkey milk pH and fat content, and also between fat and lactose. Positive significant moderate correlations are identified between donkey milk lactose and protein, and also between lactose, protein, and donkey milk pH. Between fat and donkey milk water content, negative significant moderate correlation is identified. Temperature, humidity, and wind velocity have strong influence upon donkey milk fat, protein and water content, and moderate on donkey milk pH, and lactose. This study emphasizes the necessity of adopting suitable managerial practices in donkey rearing facilities, where the farmer is interested in valuating donkey milk. This assertion is based on the increasing of the temperature in the experimental areal, compared to the same period of the previous years, taking into account the negative influence of the heat stress on donkey milk quality. [ABSTRACT FROM AUTHOR]

The meat due to the chemical composition is a staple food in human nutrition. Physicochemical characteristics and taste of the meat is influenced by many factors: the state of fattening animal species, nutrition, slaughtering, handling, packaging and storage. The fat in pork is influenced by the state of fattening as follows: fatty meat presents a fat content of 31.56%, the average meat 15.75% and lean meat 4.76%. The content of the highest protein substances can be found in lean meat, 19.88%. [ABSTRACT FROM AUTHOR]

Nitrates and nitrites are mainly used in meat products for shelf life extension, to improve flavor and for color fixation. High content of nitrite and nitrate in food can raise concern regarding its undesirable effects on consumer health. In our study the lowest value for N03' content was found in pork sausages, with values ranging from 35.16 mg/kg to 39.82 mg/kg and the lowest value for NO2- content was evidenced in summer sausages, with values between 1.3 mg/kg and 1.42 mg/kg. [ABSTRACT FROM AUTHOR]

Milk quality is influenced by many factors including rank lactation This study aims to present the evolution of the main quality parameters of milk as the fat, protein, lactose, dry matter and the number of somatic cells for the first five lactations in Bălţată Românească breed during twelve official controls, starting in June 2015 until the month of April 2016. The biological material studied was represented by three herds of dairy cows in three farms from Sălaj County (Crasna, Marin and Bodia villages). Analyzing qualitative parameters of milk obtained from the herds in lactation 1 during the 12 controls, there was a percent of 3.58% fat, 3.05% protein, 4.49% lactose and 8.48% dry substance and less than 100,000 cells/mL for SCC. in Crasna farm. These parameters varied over the five lactations, the highest values being ranked in lactation five. Herd from Marin farm presented a fat content of 4.44% in lactation 2, while the lowest percentage of fat was recorded in lactation 3 (3.66%). Regarding the protein, the highest percentage was obtained in lactation 2 (3.70%) and the lowest in lactation 1 (3.39%). In the farm from Bodia the values were intermediate between the two other farms. Lactation rank affects milk quality, so in lactation 1 there were recorded the lowest values of quality parameters of milk. Somatic cell count was under 100,000 for all three farms, suggesting a good health status of the herds. [ABSTRACT FROM AUTHOR]

Researches were conducted on a biologic material, a cow livestock, in different lactating stages and their physico-chemical parameters were determined: fat; protein, lactose, unfat dry substance, milk freight. Microbiologic determinations mainly envisioned: the number of somatic cells (NSC), number of total germs (NTG). The detection of this microbiologic parameter in the composition of cow milk provides information regarding the hygienic conditions of their production and handling. Correlations between the number of somatic cells, milk production and composition are employed in dairy cow farms, in order to assess losses caused by mastitis and the implementing of certain measures for the control of these diseases. On the other hand, correlations between the number of somatic cells and milk composition proveuseful in establishing milk processing behaviour, as the practice of setting milk raw matter prices according to the number of somatic cells in the milk is becoming increasingly more frequent in developed countries. [ABSTRACT FROM AUTHOR]

The investigations were done on the ruminal juice from sheep youth of Tigaia, Merino of Clue and Corriedale breeds in fattening in fact stage. In view to establish the fodder structures' effect on ruminant microflora and microfauna it was done the microscopic exam of ruminal juice to all the experimental breed structures on phases, making clear also, through centrifugation, the proportion of infusoria and bacterium. Also, was determined through the hemocytometric method, the number of protozoa and bacterium in ruminal juice. With the purpose to point out the bacterium genus it was used the Gram staining. Doing the analysis of the obtained values on fattening phases it was ascertained a greater number of bacterium in the growing phase after which it is recording a diminution of them in fattening and finishing phases. The number of protozoa determined on ml is similar to the data cited in specialty literature for the intensive fattening technology. [ABSTRACT FROM AUTHOR]

This study aims to analyze the main milk components function of lactation. The following components were analyzed: fat, protein, lactose, non-lipid dry matter, density, and pH. In our study these components are influenced by the specific reference seasonal conditions. The average fat percent in milk frames within: 7.23-8.89%; protein 5.17-5.42% and lactose 4.19-4.94%. [ABSTRACT FROM AUTHOR]