The objective of the study was to establish an operational somatic cell count (SCC) threshold to predict the presence of intramammary infection (IMI) in composite milk samples and compare findings with those in quarter milk samples. South African dairy producers now preferred composite milk samples for herd udder health analysis because of increasing cow numbers, convenience of sampling and lower cost. A retrospective study was conducted on 345 461 composite and 89 638 quarter milk samples from South African herds. Variance estimates for the proportion of quarter samples testing positive were adjusted to account for the lack of their independence within individual cows. The IMI at SCC thresholds of 150 000 cells/mL and 200 000 cells/mL differed only by 3.26% in composite milk samples. Youden’s index indicated the optimum SCC thresholds for composite and quarter milk samples as 150 000 cells/mL and 200 000 cells/mL, respectively. At 150 000 cells/mL, sensitivity (95% confidence intervals [CI]) in composite milk samples was 65.3% (64.0%, 66.6%) and specificity was 66.8% (65.7%, 67.9%); and in quarter milk samples, sensitivity at 200 000 cells/ mL was 70.8% (69.5%, 72.0%) and specificity was 63.6% (62.4%, 64.8%). The likelihood of infection for udders and quarters, respectively, was 1.034 and 1.327 at an SCC threshold of 150 000 cells/mL and 0.864 cells/mL and 1.177 cells/mL at 200 000 cells/mL. The area under the curve of the receiver operating characteristics graph was 0.7084 and 0.7277 for composite and quarter samples, respectively, indicating that the SCC test could be considered as a good indicator of IMI in both sample types.

One of the Acehnese traditional food preserved by the addition of salt, acid and dried was sie balu. The preservation method may lead to changes in the structure and nutritional content. Sie balu with the addition of vinegar, garlic and ginger can reduce the value of water activity (aW), pH and bacterial counts. This condition affects the physical properties and sensory of sie balu. Irradiation can control pathogenic microorganisms in meat without affecting the physical condition. Low-dose irradiation is able to maintain the desired sensory attributes nutritious food products. This study aims to determine the characteristics of the sensory and physic sie baluthat irradiated with increasing doses and the shelf life of 3-6 weeks. Sie balu was made of 10 kg fresh beef, dried in the sun to dry, vacuum and irradiated at doses of 5, 7 and 9 kGy. Sensory test conducted by taste sie balu by trained panelists and fill out the hedonicform. The physical properties based on pH and aW. The microbe total calculated used Total Plate Count.The results showed that the irradiation dose significantly (P 0.05) affected on microbe total, aroma, color, texture and taste of sie balu. Storage time does not affect the sensory properties. Irradiation dose and storage time significantly (P 0.05) on pH and aWsiebalu. The study concluded that irradiation can improve the physical properties, sensory and microorganisme reductionof sie balu.

This research was conducted in the District Mangko Tano East Luwu in South Sulawesi Province, in 2017. The area of research is supported by oil palm plantations, palm plantations, agricultural land, forestry land, vacant land that has not been explored by farmers and other vacant land. The study was conducted by the method of field survey, according to information from the local Animal Husbandry Department, the criteria in the data is the cattle population in farmer.The purpose of this study was to determine the economic analysis on a group of cattle ranchers. Primary data and secondary data were analyzed using descriptive tabulation, quantitatively and economically. The results of the research effort shows that beef cattle, ranchers group profit amounted Rp.3.637.500/year, Agung Sindo Village B/C ratio of 1.2, Kalaenaliri village of Rp.3.886.000/ year ratio B/C 1.2, and the Wanasari Village of Rp.3.788.000/year and ratio of B/C 1.2. Forage in locations very research support to the development of beef cattle Bali. But farmers are accustomed way of raising beef cattle between 2-4 head/breeder, so it needs additional maintenance business scale between 5-10 cattle/livestock farmers, so that the business more effectively and efficiently and economically will benefit farmers.