Hostname: page-component-586b7cd67f-2brh9 Total loading time: 0 Render date: 2024-11-22T22:54:19.224Z Has data issue: false hasContentIssue false
  • English
  • Français

Herd factors influencing free fatty acid concentrations in bulk tank milk

Published online by Cambridge University Press:  30 April 2019

Lars Wiking ,
Martin Bjerring ,
Mette Marie Løkke ,
P. Løvendahl  and
T. Kristensen
Lars Wiking*
Affiliation:
Department Food Science, AU-Foulum, Aarhus University, P.O. Box 50, 8830 Tjele, Denmark
Martin Bjerring
Affiliation:
Department of Animal Science, AU-Foulum, Aarhus University, P.O. Box 50, 8830 Tjele, Denmark
Mette Marie Løkke
Affiliation:
Department Food Science, AU-Foulum, Aarhus University, P.O. Box 50, 8830 Tjele, Denmark
P. Løvendahl
Affiliation:
Department of Molecular Biology and Genetics, AU-Foulum, Aarhus University, P.O. Box 50, 8830 Tjele, Denmark
T. Kristensen
Affiliation:
Department of Agroecology, AU-Foulum, Aarhus University, P.O. Box 50, 8830 Tjele, Denmark
*
Author for correspondence: Lars Wiking, Email: [email protected]
Get access Rights & Permissions [Opens in a new window]

Abstract

Free fatty acid (FFA) concentrations can be elevated in raw milk due to improper handling and management at the dairy farm, and high concentrations of FFA can lead to off flavors in milk. This study aimed to describe how the herd production system, milking system, feeding and technological factors impact on FFA concentrations in bulk tank milk. FFA concentrations in bulk milk samples from 259 organic and 3326 conventional herds were analyzed by FT-IR during one year. The FFA content was significantly lower in bulk milk from organic than conventional herds. This was most evident during the summer half-year when the organic cows graze pasture. Bulk milk from automatic milking systems (AMS) and tie-stalls contained greater concentrations of FFA than any other milking parlor systems. In AMS, high milking frequency was found to be the most significant contributor to elevated FFA content in milk. Moreover, a strong interaction was found between milking interval and production system (organic vs. conventional). The technical factors, pre-cooling, onset time for cooling after milk inlet, contact between milk and agitation also impacted on the FFA concentration, whereas other technical factors including centrifugal pump type, length and height of pumping line and type of AMS manufacturer were found to be without significant effect on FFA. Feeding variables, based on feeding plans and evaluation, only explained a small part of the variation in bulk milk FFA. Overall, this study demonstrated that AMS compared to other milking system contributes significantly to increased FFA concentration in bulk tank milk, and within AMS high milking frequency contributes to increased FFA concentration.

Keywords

Automatic milkingFFAmilk qualityorganic milk production
Type
Research Article
Information
Journal of Dairy Research , Volume 86 , Issue 2 , May 2019 , pp. 226 - 232
Copyright
Copyright © Hannah Dairy Research Foundation 2019 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Astrup, HN, Vik-Mo, L, Skrøvseth, O and Ekern, A (1980) Milk lipolysis when feeding saturated fatty acids to the cow. Milchwissenschaft 35, 1–4.Google Scholar
Bhavadasan, MK, Abraham, MJ and Ganguli, NC (1982) Influence of agitation on milk lipolysis and release of membrane-bound xanthine-oxidase. Journal of Dairy Science 65, 1693–1695.Google Scholar
Butler, G, Nielsen, JH, Slots, T, Seal, C, Eyre, MD, Sanderson, R and Leifert, C (2008) Fatty acid and fat-soluble antioxidant concentrations in milk from high- and low-input conventional and organic systems: seasonal variation. Journal of the Science of Food and Agriculture 88, 1431–1441.Google Scholar
Cartier, P and Chilliard, Y (1989) Lipases redistribution in cows' milk during induced lipolysis I. Activation by agitation, temperature, change, blood serum and heparin. Journal of Dairy Research 56, 699–709.Google Scholar
Dickow, JA, Larsen, LB, Hammershøj, M and Wiking, L (2011) Cooling causes changes in the distribution of lipoprotein lipase and milk fat globule membrane proteins between the skim milk and cream phase. Journal of Dairy Science 94, 646–656.Google Scholar
DLBR (2014) DMS – dairy management system. Accessed May 2014 at http://it.dlbr.dk/DLBRKvaegIT/DMS/DMS.htmGoogle Scholar
Evers, JM and Palfreyman, KR (2001) Free fatty acids levels in New Zealand raw milk. Australian Journal of Dairy Technology 56, 198–201.Google Scholar
Flemming, MG (1979) Lipolysis in bovine milk as affected by mechanical and temperature activation – a review. Irish Journal of Food Science and Technology 3 , 111–129.Google Scholar
Heck, JM, van Valenberg, HJ, Dijkstra, J and van Hooijdonk, ACM (2009) Seasonal variation in the Dutch bovine raw milk composition. Journal Dairy Science 92, 4745–4755.Google Scholar
Hogeveen, H, Ouweltjes, W, de Koning, CJAM and Stelwagen, K (2001) Milking interval, milk production and milk flow-rate in an automatic milking system. Livestock Production Science 72, 157–167.Google Scholar
Jellema, A (1986) Some factors affecting the susceptibility of raw cow milk to lipolysis. Milchwissenschaft 41, 553–558.Google Scholar
Kamath, S, Wulandewi, A and Hilton, D (2008) Relationship between surface tension, free fatty acid concentration and foaming properties of milk. Food Research International 41, 623–629.Google Scholar
Kristensen, T, Jensen, C, Østergaard, S, Weisbjerg, MR, Aaes, O and Nielsen, NI (2015) Feeding, production, and efficiency of Holstein-Friesian, Jersey, and mixed-breed lactating dairy cows in commercial Danish herds. Journal of Dairy Science 98, 263–275.Google Scholar
Larsen, MK, Nielsen, JH, Butler, G, Leifert, C, Slots, T, Kristiansen, GH and Gustafsson, AH (2010) Milk quality as affected by feeding regimens in a country with climatic variation. Journal Dairy Science 93, 2863–2873.Google Scholar
Larsen, MK, Andersen, KK, Kaufmann, N and Wiking, L (2014) Seasonal variation in the composition and melting behavior of milk fat. Journal of Dairy Science 97, 4703–4712.Google Scholar
Lopez, C, Briard-Bion, V and Ménard, O (2014) Polar lipids, sphingomyelin and long-chain unsaturated fatty acids from the milk fat globule membrane are increased in milks produced by cows fed fresh pasture based diet during spring. Food Research International 58, 59–68.Google Scholar
Løvendahl, P and Chagunda, MGG (2011) Covariance among milking frequency, milk yield, and milk composition from automatically milked cows. Journal of Dairy Science 94, 5381–5392.Google Scholar
Rasmussen, MD, Wiking, L, Bjerring, M and Larsen, HC (2006) The influence of air intake on the level of free fatty acids and vacuum fluctuations during automatic milking. Journal of Dairy Science 89, 596–4605.Google Scholar
Sjaunja, L-O, Baevre, L, Junkarinen, L, Pedersen, J and Setälä, J (1990) A Nordic proposal for an energy corrected milk (ECM) formula. Pages 156–157 in Proc. 27th Biennial session of the International Committee for Animal recording. Paris, FranceGoogle Scholar
Stelwagen, K (2001) Effect of milking frequency on mammary functioning and shape of the lactation curve. Journal Dairy Science 84(E Suppl.), E204–E211.Google Scholar
Thomson, NA, Van der Poel, WC, Woolford, MW and Auldist, MJ (2005) Effect of cow diet on free fatty acid concentrations in milk. New Zealand Journal of Agrcultural Research 48, 301–310.Google Scholar
Toledo, P, Andren, A and Bjorck, L (2002) Composition of raw milk from sustainable production systems. International Dairy Journal 12, 75–80.Google Scholar
Volden, H (ed.) (2011) NorFor – The Nordic Feed Evaluation System. EAAP Publication no. 130. Wageningen, the Netherlands: Wageningen Academic.Google Scholar
Wiking, L, Björck, L and Nielsen, JH (2003) Influence of feed composition on stability of fat globules during pumping of raw milk. International Dairy Journal 13, 797–803.Google Scholar
Wiking, L, Nielsen, JH, Båvius, AK, Edvardsson, A and Svennersten-Sjaunja, K (2006) Impact of milking frequencies on the level of free fatty acids in milk, fat globule size and fatty acid composition. Journal of Dairy Science 89, 1004–1009.Google Scholar
Wiking, L, Løkke, MM, Kidmose, U, Sundekilde, UK, Dalsgaard, TK, Larsen, T and Feilberg, A (2017) Comparison between novel and standard methods for analysis of free fatty acids in milk – including relation to rancid flavor. International Dairy Journal 75, 22–29.Google Scholar