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The effect of intravenous infusion of glucose on ethanol stability of milk in Holstein dairy cows

Published online by Cambridge University Press:  20 November 2017

S. S. Sobhani ,
R. Valizadeh  and
A. A. Naserian
S. S. Sobhani*
Affiliation:
College of Agriculture, Ferdowsi University of Mashhad, Iran
R. Valizadeh
Affiliation:
College of Agriculture, Ferdowsi University of Mashhad, Iran
A. A. Naserian
Affiliation:
College of Agriculture, Ferdowsi University of Mashhad, Iran
*
Email: sasan2050@yahoo.com
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Extract

The alcohol test is used as the initial classification of milk in dairy farms. It’s used as a measure of the natural pH of milk, which is a critical factor for stabilizing casein micelles in milk serum phase during heating (Barros et al., 2000). In practical conditions the test could be also positive immediately after milking, and this type of milk is rejected by dairy processing industry. An experiment was conducted to evaluate the effects of negative energy balance and low level of blood glucose on incidence of alcohol-positive milk in Holstein high milking cows (Sobhani et al., 2002).

Type
Lactation
Information
Proceedings of the British Society of Animal Science , Volume 2003 , 2003 , pp. 132
Copyright
Copyright © The British Society of Animal Science 2003

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References

Barros, L. Denis, N. Nunez, A. Gonzalez, O. 2000. Variation of milk and alcohol test. XXI World Buiatrics Congress. Uruguay.Google Scholar
Sobhani, S. Valizadeh, R. and Naserian, A. 2002. Alcohol stability of milk and its relation to milk and blood composition in Holstein dairy cows. Journal of Animal Science 80 (Suppl. 1):59 Abstract 232.Google Scholar