Achieving sustainable production of milk Volume 1: Milk composition, genetics and breeding (Burleigh Dodds Series in Agricultural Science, 8)

Milk is one of the world's most important agricultural food products. In meeting rising demand, more intensive dairying systems face a range of challenges such as maintaining high standards of safety whilst optimising nutritional and sensory quality. At the same time farms need to become more sustainable as well as meet higher standards of animal health and welfare. Smallholder systems in developing countries face problems such as low productivity and vulnerability to disease which also impact on safety, quality, sustainability and animal welfare. Drawing on an international range of expertise, this book reviews research addressing these challenges. It begins by discussing the composition of milk including proteins and bioactive components, the wide range of ingredients produced from milk, as well as aspects sensory quality. It also reviews current understanding of genetic factors affecting protein and other aspects of milk composition, other desirable traits such as fertility and advances in breeding to achieve improvements in quality and productivity in dairy farming. Achieving sustainable production of milk Volume 1: Milk composition, genetics and breeding will be a standard reference for animal and dairy scientists in universities, government and other research centres and companies involved in milk production. It is accompanied by two further volumes which review safety, quality and sustainability issues as well as dairy herd management and welfare. Contents 6 Series list 9 Introduction 13 Part 1 The composition and quality of milk 13 Part 2 Genetics, breeding and other factors affecting quality and sustainability 18 Summary 21 Part 1 The composition and quality of milk 22 Chapter 1 The proteins of milk 24 1 Introduction 24 2 Analytical methods for the study of milk proteins 26 3 Caseins 28 4 Casein micelles 33 5 Whey proteins 44 6 Minor proteins, enzymes and other components 48 7 Laboratory-scale preparation of casein and whey proteins 53 8 Industrial milk protein products 57 9 Summary and future trends 66 10 Where to look for further information 66 11 References 68 Chapter 2 Bioactive components in cow’s milk 84 1 Introduction 84 2 Bioactive proteins 85 3 Bioactive lipids 108 4 Bioactive carbohydrates 111 5 Bioactive other compounds in milk 113 6 Bioactive minerals and vitamins 120 7 Conclusions 123 8 Where to look for further information 124 9 References 124 Chapter 3 Ingredients from milk for use in food and non-food products: from commodity to value-added ingredients 142 1 Introduction 142 2 Commodity dairy ingredients 143 3 Caseins and caseinates 147 4 Whey protein ingredients 148 5 Milk protein concentrates 150 6 Milk protein hydrolysates 152 7 Lactose and lactose derivatives 155 8 Milk fat globule membrane material 158 9 Conclusions and future trends 159 10 Where to look for further information 159 11 References 160 Chapter 4 Understanding and preventing spoilage of cow’s milk 166 1 Introduction 166 2 Causes of milk spoilage 167 3 Origins of spoilage microbes 168 4 Controlling milk spoilage during production 171 5 Controlling milk spoilage during processing 175 6 Summary and future trends 176 7 Where to look for further information 176 8 References 177 Chapter 5 Sensory evaluation of cow’s milk 180 1 Introduction 180 2 Milk evaluation processes 182 3 Off-flavours in milk: categories, causes and remedies 186 4 Sensory shelf-life testing 193 5 Conclusion 199 6 Where to look for further information 199 7 References 200 Part 2 Genetics, breeding and other factors affecting quality and sustainability 204 Chapter 6 Using genetic selection in the breeding of dairy cattle 206 1 Introduction 206 2 Breeding programmes: AI, progeny testing, embryo transfer and in vitro fertilization 208 3 The structure of dairy breeding programmes 211 4 The exchange and selection of genetic material 214 5 Genomic selection 214 6 Multi-trait selection 218 7 Breeding objectives 220 8 Genomic selection for functional traits 226 9 Conclusion 226 10 Where to look for further information 227 11 Acknowledgements 227 12 References 227 Chapter 7 Genetic factors affecting fertility, health, growth and longevity in dairy cattle 230 1 Introduction 230 2 Important principles of multi-trait selection index 233 3 Statistical methods for the genetic analysis of non-production traits 236 4 Non-production traits and selection strategies: fertility 239 5 Non-production traits and selection strategies: health 242 6 Non-production traits and selection strategies: growth rate and longevity 247 7 Alternative methods to genetically improve functional traits 249 8 Mapping and identification of quantitative trait loci (QTL) affecting functional traits 252 9 Summary 256 10 Future trends in research 256 11 Where to look for further information 257 12 Acknowledgements 258 13 References 258 Chapter 8 Breeding and management strategies to improve reproductive efficiency in dairy cattle 264 1 Introduction 264 2 Reproductive efficiency in dairy cattle 267 3 The oestrous cycle and oestrus behaviour 268 4 Factors affecting reproductive efficiency 270 5 Strategies to improve reproductive efficiency in cows 275 6 Future trends 292 7 Where to look for further information 293 8 Acknowledgements 293 9 References 294 Chapter 9 Nutritional strategies to improve nitrogen efficiency and milk protein synthesis in dairy cows 304 1 Introduction: the importance of reducing nitrogen losses in dairy farming 304 2 Protein in milk: protein content, determining factors and method of synthesis 306 3 Abomasal and duodenal infusion studies 314 4 Ideal amino acid profile 319 5 Central issues in estimating rumen microbial protein synthesis 321 6 Additional factors in estimating microbial protein synthesis 328 7 The metabolisable protein requirements of dairy cows 330 8 Milk urea nitrogen as a diagnostic tool 332 9 Designing rations to improve N efficiency in dairy cows 334 10 From research trials to real farm applications 336 11 Conclusion 344 12 Where to look for further information 345 13 Glossary of abbreviations 345 14 References 346 Index 354 Cow's milk is one of the world's most important agricultural food products. Its importance in the diet is widely acknowledged and it is an essential ingredient in a wide range of foods. In meeting rising demand, more intensive dairying systems face a range of challenges such as maintaining high standards of safety in the face of the continuing threat from zoonoses entering the food chain, whilst sustaining nutritional and sensory quality. At the same time farms need to become more efficient and sustainable. Finally, farming must also meet higher standards of animal health and welfare. Smallholder systems in developing countries face problems such as poor cattle nutrition, low productivity and vulnerability to disease which impact on safety, quality, sustainability and animal welfare. Drawing on an international range of expertise, this book reviews research addressing these challenges. It begins by discussing the composition of milk including proteins and bioactive components, the wide range of ingredients produced from milk, as well as aspects sensory quality. It also reviews current understanding of genetic factors affecting protein and other aspects of milk composition, other desirable traits such as fertility and advances in breeding to achieve improvements in quality and productivity in dairy farming. Achieving sustainable production of milk Volume 1: Milk composition, genetics and breeding will be a standard reference for animal and dairy scientists in universities, government and other research centres and companies involved in milk production. It is accompanied by two further volumes which review safety, quality and sustainability issues as well as dairy herd management and welfare. "In meeting rising demand, more intensive dairying systems face a range of challenges such as maintaining high standards of safety in the face of the continuing threat from zoonoses, whilst sustaining nutritional and sensory quality. At the same time farms need to become more efficient and sustainable. Finally, farming must also meet higher standards of animal health and welfare. Smallholder systems in developing countries face problems such as poor cattle nutrition, low productivity and vulnerability to disease which impact on safety, quality, sustainability and animal welfare. Drawing on an international range of expertise, this book reviews research addressing safety quality and sustainability. Part 1 reviews pathogens affecting milk, their detection and control. The second part of the book discusses the environmental impact of dairy farming and ways it can be better managed, from improved nutrition to ways of protecting biodiversity. The book also reviews ways of supporting smallholders improve dairy farming in the developing world. Achieving sustainable production of milk Volume 2: Safety, quality and sustainability will be a standard reference for animal and dairy scientists in universities, government and other research centres and companies involved in milk production. It is accompanied by two further volumes which review milk composition, genetics and breeding as well as dairy herd management and welfare."-- Provided by publisher In meeting rising demand, more intensive dairying systems face a range of challenges such as maintaining high standards of safety in the face of the continuing threat from zoonoses entering the food chain, whilst sustaining nutritional and sensory quality. At the same time farms need to become more efficient and sustainable. Finally, farming must also meet higher standards of animal health and welfare. Drawing on an international range of expertise, this book reviews research addressing the welfare, nutrition and health of dairy cattle. Part 1 begins by discussing key issues in welfare followed by topics such as genetic selection and welfare, housing and transportation. Part 2 looks at nutrition with chapters on rumen microbiology, feed evaluation and formulation, feed supplements and feed safety. The final part of the book covers aspects of health such as control of diseases and other disorders such as lameness as well as dairy herd health management. Achieving sustainable production of milk Volume 3: Dairy herd management and welfare will be a standard reference for animal and dairy scientists in universities, government and other research centres and companies involved in beef production. It is accompanied by two other volumes which review milk composition, genetics and breeding as well as safety, quality and sustainability.. This collection reviews key research addressing key challenges faced by organic animal farming in improving yields, animal nutrition and health. Part 1 assesses current research on environmental impact, promoting animal health, enhancing naturalness and welfare. It also reviews how organic systems fit in with agroforestry, pastoralist and other smallholder farming systems. The second part of the book includes case studies from leading experts on current research in improving the farming of particular species. Chapters review challenges and opportunities in organic dairy and beef farming, sheep and goats, pigs and poultry. There are also chapters on organic aquaculture as well as organic and natural beekeeping. With its distinguished editors and international team of expert authors, this will be a standard reference for all those researching organic animal farming as well as the organic livestock farmers, organic certification and regulatory bodies -- back cover Organic animal farming is growing rapidly but faces a range of challenges in areas such as nutrition, health and welfare. This volume surveys the wealth of research addressing these challenges. The book start with a review of organic principles and the key question of the right breeds for organic farming. It then discusses forage-based nutrition and animal health as well as safety and environmental impact. The volume goes on to assess different types of organic animal farming, from smallholder tropical to pastoral rangeland systems. It concludes by focussing on key issues in the organic farming of beef and dairy cattle, poultry, pigs, sheep and goats, fish and bees. Edited by two leading authorities in the field, and with an international team of expert authors, this will be a standard reference for all those interested in understanding, improving and promoting organic animal farming. Safety remains a key issue for the dairy industry. This book reviews current research on understanding and managing pathogens in dairy farms. It also discusses more recent concerns about the environmental impact of dairy farming and ways it can be made more sustainable, including in developing countries. Animal health and welfare are of major importance in dairy farming. This collection looks at the key issues affecting dairy herd welfare as well as ways of optimising dairy cattle nutrition. It also reviews ways of detecting, preventing and managing diseases affecting dairy cattle. This book provides a detailed review of current research on key components and quality traits of milk as well as ways of measuring milk quality. It then discusses genetic factors affecting these traits and how they can be used to improve breeding of dairy cows.