Surveys were made of rural artisan cheese factories located in the region of Olancho, Catacamas, and Juticalpa in Honduras (n=10) and in Esquipulas and Muy-Muy in Nicaragua (n=13). The objective was to analyze the milk market of small rural artisan cheese factories in livestock watersheds of Honduras and Nicaragua to determine if there is a market for higher milk production; how much additional milk can the market absorb in each season of the year; there is a market for milk of higher hygienic quality. The main buyer of the milk from small and medium scale farmers in Honduras and Nicaragua is the rural artisan cheese industry, which absorbs almost 80% of the milk produced in both countries. Total milk production during the rainy season is about twice that during the dry season, causing an over-supply and scarcity of milk, respectively. The shortage of fluid milk during the dry season leads to an unsatisfied market. The artisan cheese factories in Honduras and Nicaragua would be willing to buy 76% and 55% more milk during the dry season, but this supply is not available due low milk productivity. This fact suggests that an aggressive program for the promotion of shrub legumes with sugarcane to supplement the herd during the dry season would have more impact that the promotion of grasses or legumes for the rainy season when there is little market for additional milk produced. In addition, rural artisan cheese factories in Honduras and Nicaragua, that consider the milk they collect is of bad quality, would be willing to pay a higher price if the option to collect milk of better hygienic quality exists. In Honduras this price would be about 9 % higher during the dry season and 11% higher during the rainy season. In Nicaragua the cheese factories would be willing to pay a milk price which is 17% higher, but only during the rainy season. As a result, large incentives exist in both countries to increase milk production during the dry season and to improve the hygienic quality of milk in the studied areas.

Three spectrophotometric methods were compared for the assessment of milk fat oxidation: the AOCS (American Oil Chemists' Society) 2-thiobarbituric acid (TBA) value direct method, the TBA method of Aristova, and the modified method for the estimation of total carbonyl compounds in oils of Endo et al. Two cow milk fat samples – a fresh fat, obtained from fresh milk, and a rancid fat, obtained from a rancid commercial butter by means of high-speed centrifugation (15.871 × g, 30 minutes at 40 deg C) – were analyzed several times in a 22-day period after sample preparation. A positive linear correlation between absorbance and storage time was established in all used methods. The method of Aristova is appropriate for exact determination of oxidation products. This method had rather good R2 value (0.85) of the fresh fat sample results; however, the coefficient of variation (45.78%) showed rather large deviations between parallel analyses. The methods of AOCS and Endo et al. can be used for the assessment of the dynamics of fat oxidation by reporting absorbance values from the assay directly. By these methods rather high R2 values (0.86, 0.93) of the fresh fat sample results were obtained; the coefficients of variation also were satisfactory (10.13%, 11.12%). The last two methods are cheaper and require smaller sample amounts (less than 0.2 g), while the method of AOCS is the most time-consuming method.

The objective of the present study was to investigate the microbiological content of cows’ milk in Latvia’s organic farms with a purpose to detect potential microbiological threats in milk. Samples were collected in December 2011 at 12 biological dairy farms of Latvia. Raw milk samples (N=155) obtained from cow composite milk were studied. The total mesophilic aerobic and facultative anaerobic microorganisms (MAFAM), the presence of coliforms and coagulase-positive staphylococci, count of yeasts and moulds were analysed using standard methods. Of the sampled cows 50% had a low somatic cell count (SCC) (LESS THAN 200,000 cells mLE-1), 23% - high, but 27% had a very high SCC (greater than 500,000 cells mLE-1). The mean value of MAFAM in the samples with low, high and very high SCC was 4.7, 5.0 and 5.0 log10 colony forming units (cfu) mLE-1, respectively. The yeasts were present in 57% of milk samples with the mean concentration of 3.1 log10 cfu mLE-1. Moulds were found in 27% of all milk samples; their mean concentration was 4.4 log10 cfu mLE-1. Identified mould strains belonged to genera Absidia, Aspergillus, Geotrichum, Mucor and Penicillium. In cases of subclinical mastitis and latent mammary infection the most distributed mastitis pathogens were Staphylococcus aureus, Micrococcus kristinae, Bacillus cereus and coagulase negative staphylococci.

Assessments of production parameters and flock productivity were made in three indigenous goat breeds of Ethiopia. The goat breeds included Abergelle (AB), Central Highland (CH) and Woyto-Guji (WG). Objectives of this work were to estimate production parameters including three month weight (3mw), kidding intervals (KI) and litter size (LSB) at birth for the breeds and to assess their productivity at flock level that could be used as benchmark for evaluation of genetic progress to be realized. As AB is used for milk production, adjustment was made to their 3mw. The overall mean of 3mw (kg) were 7.44, 10.96 and 9.38 for AB, CH and WG goat breeds, respectively. Generally, wet season, male sex and single birth resulted in higher 3mw for three breeds. The overall means of KI were 362, 268 and 309 days for the breeds in respective order. The overall means of the LSB for the goat breeds, in respective order, were 1.03, 1.40 and 1.09 per doe per parturition. The flock productivity ranged from 0.27 to 0.53. Higher LSB, survival to three months (S3M), 3mw and number of parturition per year (N) resulted in higher flock productivity. CH goat breed had the highest flock productivity. The parameters estimated in this paper could be used as benchmarks for the designed CBBP of goats in the studied localities.

Consumer decision making is one of the most relevant topics in marketing. Therefore, organizations endeavour to create products in a way that correspond to their customers’ needs and preferences. The emerging worldwide interest in healthy lifestyle and organic products could become the key success factor for food producing organizations. The article aims to determine the product attributes affecting consumer’s choice of a milk product in Lithuania. The method of Conjoint analysis was chosen for the research. The research was provided as a repetition of the same research, done in 2009. According to the principles of the Conjoint analysis, six attributes of milk were named: ‘Country of origin’, ‘Naturalness’, ‘Package size’, ‘Package type’, ‘Richness’, and ‘Price’. Each of the attributes was divided into several levels. While analyzing the structure of milk market in 2014, four market segments were distinguished: ‘Irrationally price concerned’, ‘Rationally price concerned’, ‘Ethnocentric ecologists’, and ‘Richness concerned’. Such segments like ‘Ethnocentric’, ‘Price-and-Richness concerned’ or ‘Ethnocentric price-concerned’ have disappeared from the market during the five-year period. According to research results, following suggestions were made for the companies dealing with the milk market in Lithuania: first of all, a company has to make a decision about the segment to work with; afterwards, based on the results of conjoint analysis (conditional utilities of attributes levels), optimal propositions for every particular segment have to be composed.

The objective of this paper was to evaluate the productivity of three indigenous goat breeds from Ethiopia namely Abergelle (AB), Central Highland (CH) and Woyto-Guji (WG) based on their kids’ total live weight at three months (LWW), survival rate to three months (S3M) and average daily milk yield (ADM, for AB only). The LWW were standardized by year and post partum weight (ppw) of does. In addition, productivities expressed as the body weight of three months old kids produced per doe per year (index I) and per kg ppw per year (Index II) were also assessed. The overall least squares means of LWW for AB, CH and WG were 7.6, 15.3 and 10.2 kg, respectively. The overall mean of the ADM for AB was 367.10±139.79 ml. The S3M was 76.30%, 78.50% and 77.70%, for AB, CH and WG, respectively. Overall means of index I and index II were 14.7 kg and 0.50, respectively. Year of birth affected (p<0.05) LWW and S3M of AB, CH and WG as well as the indices. The ADM and S3M of AB and LWW of WG were also influenced ( p<0.001) by village of kidding. The LWW and S3M of the three breeds were not influenced (p>0.05) by sex of lambs. On the other hand parity of birth had clear influence (p<0.05) on ADM and S3M of AB and index I. Season of birth also had influence (p <0.001) on LWW of AB only. The CH does produce about 200% LWW of AB does and about 150% LWW of WG does. The CH was found to be the most productive breed in terms of all assessed parameters followed by WG. The AB was best suited for dual services (meat and milk). Hence, goat meat investment priorities in Ethiopia could target Central Highland goats. However, the productivity of these goat breeds should be improved in their respective localities by minimizing possible factors hampering their productivity

Milk yield, composition and milk coagulation properties can be affected by kappa-casein (κ-CN) and beta-lactoglobulin (β-LG) genotypes and breed. Latvian Brown (LB) and Latvian Blue (LZ) are local dairy breeds in Latvia. These breeds are not so high-yielding than other commercial dairy breeds, besides, the number of those animals decrease each year. The aim of the research was to analyse the influence of κ-CN, β-LG and breed on milk composition and milk coagulation properties. Data were collected from 56 Latvian Brown and 26 Latvian Blue in 2016. Widespread κ-CN genotype was AA (0.593) in LB breed and AB (0.636) in LZ breed, while β-LG highest frequency was BB genotype. Significant effect was not observed on milk yield; however the highest daily milk yield was from AB κ-CN genotype (19.7 ± 1.52 kg) in LB breed. Significant differences were observed in fat content – the highest fat content accordingly κ-CN was from AA genotype in LB (46.3 ± 1.89 g kgE-1) and 45.5 ± 1.37 g kgE-1 from BB β-LG genotype in LB breed (p is less than 0.05). A lower protein content was observed from AA κ-CN genotype in LZ breed (33.8 ± 1.30 g kgE-1), while highest from BB genotype in both breeds. Curd firmness was not significantly different by genotypes and breed. Significantly shorter milk renneting time of β-LG was obtained from LB breed (14.6 ± 2.76 min, p is less than 0.05), while κ-CN genotype was not significantly affected.

Raw milk cheeses are known to have more intense and strong flavour and different texture due to natural microbiota and enzymes. Nevertheless, there are concerns about safety of these products. For microbial inactivation heat treatment of milk is used, but it can adversely affect the flavour, taste and texture of the product. Therefore, applying non-thermal technology such as high pressure processing is attracting alternative. The aim of this study was to examine the effects of high pressure treatment of cow`s milk at a wide range of pressures (400–600 MPa) on milk rennet coagulation time, curd firmness and curd yield. Processed milk samples were subjected to enzymatic coagulation using commercial rennet to determine rennet coagulation time, yield of coagulum and curd firmness. High pressure processing insignificantly influences coagulation properties of whole milk. However, the magnitude of changes depended on applied pressure. Rennet coagulation time and curd yield were significantly different (p is less than 0.05) among the pressure treated milk samples. The higher firmness of the curd form pressurized milk than that of raw or pasteurized milk, evaluated positively. The main effects of high pressure treatment in milk appeared to involve dissociation of casein micelles from the colloidal to the soluble phase. This study suggests that high pressure treatments of milk at 500 MPa or 550 MPa for 15 min may be beneficial for improving the coagulation properties of milk. These positive effects indicated that high pressure processing may have potential for new cheese varieties development.

The aim of the study was to assess the ability of pathogens metabolic repair from injury within 10 days of refrigerated storage of milk after high pressure treatment. Two pathogenic strains – Listeria monocytogenes ATCC 7644 (LM) and Escherichia coli ATCC 25922 (EC) were inoculated in ultrahigh-temperature treated (UHT) milk at concentration of about 107 CFU mLE-1 and treated at 400, 500, 550, and 600 MPa for 15 min with inlet temperatures 20 °C, and then stored at 4 ± 2 °C to evaluate survival and growth of pathogens. By increasing the applied pressure, an increased rate of the pathogens’ inactivation was achieved. After 10 days of storage, milk treated at 400 MPa showed growth over 3.5 log CFU mLE-1 of L. monocytogenes and 1.7 log CFU mLE-1 of E. coli. In 550 MPa and 600 MPa treated milk samples after 8 and 10 days of storage colony formation occurred (3 CFU mLE-1 (550 LM) and 2 CFU mLE-1 (550 EC, 600 LM and 600 EC)). Although high pressure treatment is effective method for reducing of pathogenic bacteria, the metabolic repair from injury of bacterial cells in milk during storage should be considered.