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Dairy, Volume 5, Issue 3 (September 2024) – 3 articles

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12 pages, 1837 KiB  
Article
The Value of Genetic Improvement Evaluated Using a Whole of Enterprise Market Model
by Nicolas Lopez-Villalobos, Peter Wiles and Garry Udy
Dairy 2024, 5(3), 372-383; https://doi.org/10.3390/dairy5030030 - 28 Jun 2024
Viewed by 211
Abstract
The net return from milk to the producers is defined as the aggregate market income from dairy products, after deducting all processing and marketing costs. The way to distribute this net return is through the payment system, which is usually based on multiple [...] Read more.
The net return from milk to the producers is defined as the aggregate market income from dairy products, after deducting all processing and marketing costs. The way to distribute this net return is through the payment system, which is usually based on multiple components, mainly with a reward for fat and protein and, in the case of the New Zealand dairy industry, a penalty for milk volume. Traditionally, the value of genetic improvement is evaluated using selection index theory assuming that there is an unlimited market where all dairy products can be sold in unlimited amounts at a fixed price and therefore economic values for fat and protein are assumed to be independent of demand. The objective of this study was to estimate the value of continuous genetic improvement evaluated using a model encompassing all the dairy producers in the industry where prices of the dairy products were determined by product specific supply-demand curves. Over 10 years of genetic improvement, the present value of the benefit (10% discount rate) was estimated to be $123,000 per farm. The corresponding benefit when the markets were assumed to have fixed commodity prices was $183,000 per farm. The model revealed that systematic genetic gains had a finite duration during which incremental benefits progressively declined and would be exhausted eventually. Full article
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12 pages, 493 KiB  
Review
Advancements in Camel Milk Drying Technology: A Comprehensive Review of Methods, Chemical Composition, and Nutritional Preservation
by Ayaulym Rakhmatulina, Fatima Dikhanbayeva, Dinara Tlevlessova, Jelena Zagorska, Nurbek Aralbayev, Kristine Majore and Aidana Yessenova
Dairy 2024, 5(3), 360-371; https://doi.org/10.3390/dairy5030029 - 25 Jun 2024
Viewed by 504
Abstract
With interest in camel milk growing due to its nutrients and biologically active compounds, research into methods of processing and drying it is crucial. In recent decades, extensive studies have explored its chemical composition and health benefits with a focus on drying techniques [...] Read more.
With interest in camel milk growing due to its nutrients and biologically active compounds, research into methods of processing and drying it is crucial. In recent decades, extensive studies have explored its chemical composition and health benefits with a focus on drying techniques and their effects on its properties. This review systematically summarizes the available literature on camel milk drying processes and their effects on its chemical composition with a view to shortening the drying time. To achieve this goal, we meticulously reviewed numerous studies published between 2014 and 2024 to identify optimal drying methods that maximize the preservation of camel milk’s nutrient components and bioactive compounds. Our analysis revealed significant findings: freeze drying preserves nutrients better than spray drying, but is less efficient. Spray drying, while faster, tends to compromise some nutritional values. Conclusively, optimizing drying parameters can improve production efficiency and nutrient retention. Full article
(This article belongs to the Section Milk Processing)
14 pages, 1196 KiB  
Article
Dietary Factors and Production Season Effect on the Properties of Goat Cheese
by Sarahí del Carmen Rangel-Ortega, Lizeth Guadalupe Campos-Múzquiz, Ana Verónica Charles-Rodríguez, Lissethe Palomo-Ligas, José Fernando Solanilla-Duque, Adriana Carolina Flores-Gallegos and Raúl Rodríguez-Herrera
Dairy 2024, 5(3), 346-359; https://doi.org/10.3390/dairy5030028 - 21 Jun 2024
Viewed by 282
Abstract
Artisan goat cheeses (AGCs) from four different producers in Coahuila, Mexico, along with a pasteurized goat cheese (C), were subjected to a comprehensive analysis covering production, chemical, microbiological aspects, and texture. The study aimed to discern the impact of feeding practices, seasonality, and [...] Read more.
Artisan goat cheeses (AGCs) from four different producers in Coahuila, Mexico, along with a pasteurized goat cheese (C), were subjected to a comprehensive analysis covering production, chemical, microbiological aspects, and texture. The study aimed to discern the impact of feeding practices, seasonality, and manufacturing technology on their properties. Aspects such as the manufacturing production, chemical composition, microbiological load, and texture characteristics were analyzed. The results highlighted a higher protein content in the cheeses from grazing goats (14.51%), while the highest fat (14.25%) and ash (3.27%) contents were found in the cheeses made during spring from stabled goats. Correlations were noted between the protein content and hardness, as well as the acidity and adhesiveness. Most of the analyzed cheeses showed microbiological levels higher than those allowed by national regulations, with counts ranging from 1 to 7.5 Log cfu g−1 for total coliforms, 2.39 to 7.52 Log cfu g−1 for molds and yeasts, as well as 2.16 to 6.53 Log cfu g−1 for Staphylococcus. The findings of this study offer a comprehensive insight of the effects of feeding practices, seasonality, and manufacturing technology on AGC properties, potentially guiding improvements in both production processes and product quality. Full article
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