#breed: guernsey

[bovineblogger]

Do you want to have bovines? If you do, how many and what breed?

I LOVE THIS QUESTION!!! me n the loves of my life (platonic and not platonic lol) r planning to move somewhere w land at some point ! id really like cattle---three dairy cows and some beef cattle!

um um ummm preferably id like red devons for my beefies bc i adore them and theyre super easy to handle

but obviously i wouldnt be able to get too attached to them lol </33 but my dairy cows r gonna basically be pets which is why i want . a zebu .a guernsey. and something else. them and my beefies will be my precious babies. (i do have far away dreams of having yaks or buffalo Far Far down the line when im more skilled as a livestock handler. its been a while lol)

^leaked photo of me and my dairy babies . (guernsey cattle arent super popular here but im determined.)

#asks #cattle #zebu #also a guernsey/red devon cross would be fun!!!!! best of both worlds.. id call it a guernsen

[hawkeyedflame]

Me, drinking Holstein milk from my grandmas dairy: 👀 👀 👀

Holsteins are bred to produce large volumes of milk, and as a result the milk is thinner and less rich than other dairy breeds. Jersey and guernsey milk is very rich and fatty, with lots of cream. It actually tastes like milk, unlike Holstein milk. Sorry you had to find out this way.

#Anonymous #and yes i'll throw hands on this hill ✌🏼

[misforgotten2]

From the booklet 10 Ways To Get Your Child To Drink Milk And Enjoy It!

#4 on the list “Electric cattle probe can be very persuasive.”

BTW Golden Guernsey is also a breed of goat so be careful which milk you buy.

Parents Magazine   June 1967

#vintage ad #vintage ads #advertising #advertisment #dairy #milk #nutrition #1967 #1960's #1960s #1960's ad #1960s ad #funny #humor #humour

[chandni0867]

Exploring the Goodness of Fresh A2 Cow Milk: A Nutritional Powerhouse

A2 cow milk refers to milk that contains only the A2 type of beta-casein protein, as opposed to the more common A1 type found in conventional milk. This distinction arises from genetic variations in cows, with some breeds, such as the Jersey and Guernsey, predominantly producing A2 Cow Milk. The A2 protein is believed to be easier to digest for some individuals, making A2 milk an attractive option for those who experience discomfort or digestive issues with regular milk.

For More:

#a2 cow milk in south delhi #best a2 cow milk in delhi #desi a2 cow milk south delhi #fresh a2 milk south delhi #a2 cow milk faridabad

[hebbevufresh]

Explore The Diversity Of A2 Desi Cow Milk Products

A2 dairy products have gained popularity in recent years due to its perceived health benefits and nutritional value. Derived for the milk of a2 beta-casein-producing cows, this clarified butter has become a staple in many households. Let’s delve in the origins, production process and the potential health advantages associated with a2 dairy products.  A2 Ghee is sourced from the milk of cows that exclusively produce a2 beta-casein protein. The cows, often traditional Indian breeds like Gir, Sahiwal and red Sindhi are believed to produce milk that is easier to digest compared to digest compared to the milk of a1 beta-casein producing cows. This ghee is produced by simmering butter to remove water content and milk solids, leaving behind pure, golden ghee. This ghee is rich in essential fatty acids, vitamins A, D, E and K and conjugated linoleic acid (CLA). The absence of milk solids makes it suitable for individuals who are lactose intolerant or have dairy sensitives. The nutritional profile, combined with the purported benefits of a2 desi ghee into various diets. Proponents of this ghee claims that it is easier to digest due to the absence of a1 beta-casein, a protein found in milk of certain breeds of cows. Some individuals report experiencing less digestive discomfort, when consuming A2 dairy products, attributing to protein composition.

Potential health benefits:

While more research is needed, some studies suggest that A2 desi ghee may have potential health benefits, including ant-inflammatory properties, cardiovascular health support and improved gut health. However, it’s essential to approach these claims with a degree of skepticim, as individual response to dietary changes can vary. This ghee has captured the attention of health conscious consumers seeking alternatives to traditional dairy products. While anecdotal evidence and some studies suggest potential health benefits, it is crucial to approach these claims with caution and consult with healthcare professionals for personalized advice. As popularity of a2 desi cow ghee continues to grow, ongoing research will provide more insights into its nutritional value and potential contributions to overall well-being. 

On the other hand, a2 desi cow milk, derived from cows producing a2 beta-casein protein, has emerged as a popular choice among consumers looking for a dairy alternative with potential health benefits. A2 desi cow milk is sourced from the cows that naturally produce a2 beta-casein protein in their milk. Traditional breeds such as Guernsey, Jersey and certain Asian breeds are known for predominantly producing a2 desi cow milk. This differs from the more common A1 desi cow milk, which contains A1 beta-casein, a protein that some individuals claim may lead to digestive discomfort. Proponents of this milk argue that it is easier to digest than a1 milk, particularly for individuals who may experience lactose intolerance or sensitivity to a1 beta-casein. Some consumers report fewer digestive issues and discomfort after switching to A2 desi cow milk, attributing these improvements to the absence of A1 protein. This milk retains the nutritional components found in traditional milk, including essential vitamins (A, D, B12) and minerals (calcium and phosphorus). It is often considered a good source of protein and can be an alternative for those who seek the nutritional benefits of milk without potential digestive challenges associated with a1 protein.

While ongoing research is exploring the poetical health benefits of a2 desi cow milk, some studies suggest that it may contribute to improved digestive health and reduce symptoms such as bloating and discomfort. Additionally, this milk advocates claim potential benefits in areas such as cardiovascular health. The popularity of this milk led to increased availability in market s worldwide. Many dairy producers now offer a2 desi cow milk products, ranging from liquid milk to yogurt and cheese. The growing consumer interest in alternative dairy option has driven innovation and market expansion in the a2 desi milk sector. While this milk gained popularity for its potential digestive benefits, it’s important to note that individual response to milk proteins can vary. Sweetened and flavoured versions of a2 desi cow milk cater to those seeking a convenient and tasty beverage option.  A2 yogurt, this milk is used to produce yogurt, offering a probiotic –rich option for those looking to support gut health. A2 cheese, artisanal and commercial cheese made from a2 cow milk provides a flavourful alternative to traditional cheese. From creamy a2 desi cow milk-based sauces to a2 cheese-enhanced dishes, these products contribute to the culinary landscape with their distinct taste and potential health benefits.

A2 milk products have diversified the dairy landscape, offering consumers a range of options beyond traditional a1-containing products. Whether for potential digestive benefits or a desire for unique flavours, individuals are increasing incorporating a2 desi milk products into their diets. As research continues to unfold, consumers can anticipate more informed choices and broader array of a2 desi cow milk-based offerings in the market.

[gigikthings]

Check out this listing I just added to my Poshmark closet: 2 Safari Ltd Cows.

[juniperpublishers-jdvs]

Significance of Feed Supplementation on Milk Yield and Milk Composition of Dairy Cow

Abstract

Milk composition and production are the interaction of many elements within the cow and her external environment. Composition of milk influenced by many factors such as genetic and breeds differences, stage of location, milking interval, seasonal variation, disease and nutrition. Nutrition is the major factor on both milk yield and composition. The three factors: Genetic makeup, nutrition and management decide the productivity of dairy cows. Improvement of genetic make up only contributes up to 30% to production, while the 70% is dependent on nutrition and management. Unfortunately, indigenous of tropical dairies are low milk producers because of the shortage of nutrition. Poor nutritive values of feeds lower the production capacity and fertility potential of dairies. If fed well, with supplementary feeds and under good management, more milk could be produced from them. So, supplementary feed with optimum dietary ration providing for dairy cows in good management improves the production level and good proportional composition of product with high nutritive value.

Keywords: Milk fat; Globule membrane; Volatile; Fatty acids; Nutrition; Dairy production

Abbrevations: Igs: Immune Globulins; MFGM: Milk Fat Globule Membrane; NFC: Non-Fiber Carbohydrate; NRC: Nutritional Requirement of Cattle; SNF: Solid Not Fat; TMR: Total Mixed Ratio; VFAs: Volatile Fatty Acids

Introduction

From agricultural activities, dairy production and its management is the one which is the interest of every country because of high nutritional value of milk and milk products and another purpose gained from them. And the feed they consume is not compete with human food and also, they convert feed which is not directly eaten by human being to products that human being can consume. That means, special ability of dairy cattle to transfer feed stuffs into edible food for humans and as much as 70% of their total feed intake is from non-human food. Food requirements of rapidly expanding human population is the other reason which initiates or give importance the development of dairy production

Milk composition and production are the interaction of many elements within the cow and her external environments Chemical composition of milk is variable and influenced by intrinsic factors like genetic and breed differences, stage of lactation, milking interval, seasonal variation, disease and nutrition. Protein content of milk is positively correlated within a population of dairy cattle; however, different breeds of cattle vary in average component levels. Holsteins have the lowest fat and protein content, while Jersey and Guernsey breeds have the highest. Because Holsteins produce more milk, they generally have a higher total yield of fat and protein than other breeds. There are many factors that can affect milk fat and protein, and many of them can be manipulated to enable you to achieve higher than average levels of milk components. Keep in mind that herds that are below breed average will have more opportunity to improve component levels. Herds that are already above average may have better success by focusing on increasing milk yield, which will increase the total amount of fat and protein production [1].

Stage of lactation affects milk protein and fat percentages very similarly. The highest amount of protein and fat in milk is found just after freshening, in colostrum. Levels drop to their lowest point between 25 and 50 days after calving and peak at 250 days as milk production begins to decrease. Age tends to cause both milk fat and protein to decline as the animal becomes older. Milk fat falls about 0.2% each year from the first to fifth lactation likely as a result of higher production and more udder infections. Protein decreases 0.02 to 0.05% each lactation as animals age.

Season dramatically affects milk fat and protein. The hot, humid months depress fat and protein content. There is a gradual increase of protein and fat in milk through the fall and peak levels occur in the colder months of winter. As temperatures increase through the spring, component levels are gradually decreased. These changes may be indicative of feed intake patterns, which are lower in summer due to changes in weather and temperature. Mastitis infections reduce fat and casein but increase blood protein content of milk. Of all the factors affecting milk composition, nutrition and feeding practices are most likely to cause problems; however, management changes made here are able to quickly and dramatically alter production of fat and protein other than genetics. Digestion of fiber in the rumen produces the volatile fatty acids (VFAs) acetate and butyrate. Butyrate provides energy for the rumen wall, and much of it is converted to betahydroxy butyrate in the rumen wall tissue. About half of the fat in milk is synthesized in the udder from acetate and betahydroxy butyrate. The other half of milk fat is transported from the pool of fatty acids circulating in the blood. These can originate from body fat mobilization, absorption from the diet, or from fats metabolized in the liver. Rumen microbes convert dietary protein into microbial protein, which is a primary source of essential amino acids for the cow. These amino acids are used by the mammary gland to synthesize milk proteins

Glucose is required to provide energy to support this protein synthesis. Glucose is either formed from the VFA propionate in the liver or absorbed directly from the small intestine. If too little propionate is absorbed from the rumen, the cow will have to breakdown amino acids and convert them to glucose (a process called gluconeogenesis); this can reduce the supply of amino acids available to make milk protein. In addition, some albumin and immunoglobulin protein are transferred directly to milk from the blood. The relative amounts of protein and energy that are available in the rumen at a given time is the major factor affecting rumen fermentation and therefore milk components. Any diet or management factors that affect rumen fermentation can change milk fat and protein levels. Consistently providing adequate energy and protein and balanced amounts of rapidly fermentable carbohydrate and effective fiber are keys to maintaining optimum levels of milk components.

The challenge in feeding for milk components is that high energy, low fiber diets that increase milk protein are likely to reduce fat levels. This may also be the case in some diets with rumen modifiers, such as Rumensin®; however, this product has other ways to affect the rumen that do not necessarily alter milk components. Any situation that causes cows to eat abnormally or limits feed intake may affect milk components. Examples include: overcrowding at feed bunks, housing heifers with older cows in facilities at or near full capacity, feeding rations that encourage sorting, feeding infrequently in a conventional system (non- TMR), failing to push feed up or feed TMR often enough, feeding protein feeds before energy feeds and feeding grain before forage in non- TMR systems. These conditions can create slug feeding (one or two meals per day versus 10 to 15) or allow cows to eat high grain meals part of the time and high forage meals the remainder of the day. Ensure that fresh feed is available 20 hours each day, spoiled feed is removed from bunks, and shade or cooling is provided during hot weather to help maintain normal intake and normal meal patterns. Poor ventilation or cow comfort also can depress milk fat and protein production by reducing intake. Finally, make ration changes gradually to allow rumen microorganisms time to adapt.

Any reduction in rumen microbial protein production from nutrition or feeding management imbalances will reduce milk protein by way of less microbial protein for the cow to digest and depress fat by limiting VFA production in the rumen. Proper body condition is essential so that high producing cows can draw on body stores of nutrients to support milk production. If body stores are minimal, yields of milk and milk components will suffer. On the other hand, excessive body condition increases the risk of metabolic problems and calving difficulty. Weight loss in early lactation can increase milk fat content for a short period of time. Both thin and fat cows tend to have low milk fat in later lactation. Protein can be depressed at calving if animals are overly obese or underweight. In addition, some research shows that underfeeding protein during the last three weeks before calving can depress milk protein [1]. In general, as energy intake or ration energy density increase and/or fiber decreases, milk fat content will be reduced, while protein is increased. In contrast, as ration fiber levels increase and/or energy is reduced, milk protein is depressed, and milk fat is increased. Lack of energy intake or lower ration digestibility may reduce milk protein by 0.1 to 0.4%. This reduction may result from underfeeding concentrates, low forage intake, poor quality forage, and failure to balance the ration for protein and minerals, or inadequately ground or prepared grains. Shifting rumen fermentation so that more propionic acid is produced is apt to increase milk protein and decrease fat content. However, excessive energy intake, such as overfeeding concentrate, may reduce milk fat content and increase milk protein. Normal protein levels can be expected when energy needs are being met for most of the cows. Often this is impossible to achieve with high producing animals.

A deficiency of crude protein in the ration may depress protein in milk; marginal deficiency could result in a reduction of 0.0 to 0.2%, while more severe restriction of diet crude protein would have greater impact. However, feeding excessive dietary protein does not increase milk protein, as most of the excess is excreted. Dietary protein has little effect on milk fat levels within normal ranges. Diet protein type also could affect milk protein levels. Use of non-protein nitrogen (NPN) compounds, like urea, as protein substitutes will reduce protein in milk by 0.1 to 0.3% if the NPN is a main provider of crude protein equivalent. Rations higher than recommended in soluble protein may lower milk protein by 0.1 to 0.2 points. NPN levels in milk will be increased by excessive protein or NPN intake, heavy feeding of ensiled forages, ensiled grains, immature pasture and lack of rumen undegradable protein in the diet. Balance rations for crude protein, rumen undegradable protein, rumen degradable protein, and soluble protein. For high producing cows, balancing for amino acids also may be required.

An increase in the intake of concentrates causes a decrease in fiber digestion and acetic acid production. This creates an increase of propionic acid production. Propionic acid production encourages a fattening metabolism that is in opposition to milk fat. Addition of buffers to some rations may help to prevent acidosis; this will not change milk protein but will increase milk fat content [2]. Animals that eat a substantial amount of concentrates or a low ratio of dietary forage to concentrate may develop acidosis even when buffers are added to the ration. The non-fiber carbohydrate (NFC) portion of the diet is highly digestible and can influence both fat and protein in milk. Excessive amounts of NFC can depress fiber digestibility, which reduces the production of acetate and leads to low milk fat (1% or more reduction). At the same time, greater propionate production allows higher milk protein levels of 0.2 to 0.3%. Generally, an NFC of 32 to 38% of ration dry matter is recommended to optimize production of milk fat and protein.

Balance rations for lactating cows to contain at least 40 to 45% of ration dry matter from forage. This may be altered by the level of corn silage in the ration and the level of high-fiber by-product feeds in the ration. Low forage intake can cause a major reduction in the fat content of milk due to low fiber levels. Several potential reasons for low forage intake are inadequate forage feeding, poor quality forage, and low neutral detergent fiber (NDF) content in forage that was cut too young or late in the fall. Although low forage (high energy) diets increase milk protein production, this strategy is not recommended. The low forage levels contribute to acidosis and laminitis; they do not promote good health for the rumen or the cow in the long run. Protein and fat content also can be changed due to the physical form of forage being fed. Much of this is related to ration sorting and failure to provide a consistent diet throughout the day. Coarsely chopped silage and dry hay are the most common causes of sorting. At the other extreme, very finely ground diets negatively affect rumen metabolism and depress fat and protein production. Monitor ration particle size to ensure that adequate effective fiber is provided, TMRs are mixed properly, rations are distributed evenly to all cows, and sorting is minimal [3].

Adding fat to the ration can affect milk component levels depending on the amount and source of fat. Fat is generally toxic to rumen microbes and may reduce fiber digestibility when fat from natural sources exceeds 5% of ration dry matter. If rumen inert or bypass fat is used, total fat content may safely reach 6 to 7%. At low levels of dietary fat, milk fat content could increase slightly or show no change at all. Milk fat is reduced at higher levels, especially with polyunsaturated oils. If fat or oil is rancid, milk fat content decreases even at low levels of consumption. Milk protein content may be decreased by 0.1 to 0.3% in high-fat diets. Generally, the objective is reviewing the significance of feed supplementation on milk yield and milk composition of dairy cow

Rate of Milk Secretion

The period following milk removal is characterized by low intra-alveolar pressure, which facilitate the transport of newly synthesized milk into the alveolar lumen. As secretion continues between milking’s, pressure is exerted on the secretory process by the alveolar luminal contents. When the luminal pressure exceeds the force of secretion as the alveolar enlargement reaches its limit. It is presumed that the distention pressure of the lumen exceeds the strength of the secretory mechanism needed to push the newly forced milk precursors by chemical feedback mechanism and or physical factors (e.g.,intra-mammary pressure [4].

The physical factors are a result of the distended alveoli partially displacing all other intra-mammary compartments, including the blood vessels. With restricted blood flow, less nutrients are available for milk production, less hormones are available to drive the mammary synthetic systems, removal of waste products of synthesis is reduced and less ox toxin is available to stimulate the myoepithelial cells. In dairy cows, average secretion rate begins to decline after ten hrs since the last milking and secretion stops after thirty five hrs .The pressure measured in the teat cistern increases in three phases. An initial rapid increase in the pressure caused by the movement of residual milk into the cistern from the alveoli and small ducts. The second, lower phase can be an accumulation of newly synthesized milk that is released into the duct system from the alveolar lumens as they begin to accumulate milk. The third phase is marked by the accelerated pressure increase and probably represent over filling of alveoli, ducts and gland cisterns [4].

Factors affecting Milk Yield and Milk Composition

Milk composition and production are the interaction of many elements within the cow and her external environments [5]. High milk yield of satisfactory composition is the most important factor ensuring high economic returns. If the composition of milk varies widely, its implication is that nutritive value and its availability as a raw material will also vary. Chemical composition of milk is variable and influenced by intrinsic factors like genetic and breed differences, stage of lactation, milking interval, seasonal variation, disease and nutrition [1].

Genetic and breed differences: Heritability is defined as the ratio of genetic variance to total phenotypic ratio. The concentrations % of the three major milk constituents are genetically controlled to a considerable extent. Heritability’s of fat, protein, and lactose contents average: 0.58, 0.49 and 0.5 respectively, while that of milk yield average is 0.27 [1]. The above Table1 indicate that there is a room to increase milk protein % by genetic selection without increasing fat % and that selection for high milk yield alone may reduce milk fat and protein %. Milk from Holstein cows has a lower milk fat % than milk from Jersey and Guernsey. droplets also differ among breeds. Holstein has smallest fat droplet while Guernsey and Jersey Brown swiss has the largest. Milk of Jersey cows also has a higher total solid than milk from other dairy cattle breeds. Differences in milk composition among individual with a breed are often larger than differences among breeds. Milk color also affected by breed type. For example, milk from Guernsey and Jersey is yellowish in color because if these breeds convert much less carotene (yellow pigment) to vitamin A than other breeds of dairy cow (Table 2).

Stage of lactation: Colostrum, the first mammary secretion after parturition differs greatly from normal milk. Cows colostrum contains more minerals, protein and less lactose than milk. Fat is usually higher in colostrum than in milk.Ca,Mg,P,and Cl are high in colostrum’s, whereas K is low. Fe is 10-17 times higher in colostrums than in milk. The high levels Fe are needed for the rapid increase in hemoglobin in the red blood cells of newborn calf. Colostrum contains ten times as much vitamin A and three times as much vitamin D as milk [6]. The most remarkable differences between colostrum and milk is the extremely high levels of Ig content of colostrum. Mammary secretion gradually changes from colostrum to normal milk within 3-5 postpartum [7]. From normal milk changes in composition occur during the first few days continue but at reduced rate for about five weeks of lactation. Fat and protein then rise gradually and may increase mare sharply near the end of lactation. Lactose decreases while mineral concentration increases slightly during that period.

Milking Interval: When milking is done at longer intervals the yield is also more with a corresponding smaller percentage of fat, whereas milk drawn at short intervals yield smaller quantities with higher amount of fat. The effect milking interval is mainly on fat percentage rather than the SNF [8]. The fat content of milk is usually lower in the morning than in the evening milking, because there is usually a much shortage interval between the morning and evening milking than between evening and morning. SNF content varies little even if the intervals between milking vary. Cows are usually milked at equal intervals (12-hrs interval for two times milking). Cows milked at unequal intervals produce less milk than those milked at equal intervals. The reduction in milk yield is more i8n high producing cows than in low producing ones. In complete milking for several consecutive days can permanently reduce milk yield for the entire lactation. Milking time for most cows is 5-6 minutes per cow [7].

Season of calving and seasonal variation: The effect of season of calving on milk yield is confounded by breed, the stage of lactation and climatic condition. Cows calving in the late fall to soring produce more milk (up to 8% more) than cows calving in the summery. This is likely due to an interaction between day light and ambient temperature in case of tropical areas. Seasonal differences have become less significant because of better feeding and management of dairy cow can overcome this effect. The seasonal variations in milk composition are commonly observed with dairy cattle in temperate regions. Milk fat and SNF percentages are highest in Winter and lowest in Summer. Milk fat and protein percentages are lower by 0.2-0.4 in summer than in winter. The effect of ambient temperature on milk yield is dependent up on the breed, for example, Holstein and the other larger breeds are more tolerant to lower temperature whereas the smaller breeds particularly the Jersey and Zebu are more tolerant to high temperature. Milk production declines when environment temperature exceeds 27 degree Celsius. The reduction in milk yield is largely due to drop in feed intake. High temperature affect high producing cows more than low producers and it is particularly harmful during the peak of lactation.

Disease: The main disease affect milk yield and milk composition of dairy cows is mastitis. It impairs the ability of secretory tissue synthesize milk composition and destroys the secretory tissues and consequently lowering milk yield. A decrease in milk production persists after the disappearance of the clinical signs of mastitis due to a destruction in the secretory tissues [9]. Infection of udder (mastitis) greatly influences milk composition. Concentration of fat, SNF, lactose, casein, beta-lacto globulin and alfa-lactalbumin are lowered and concentrations of blood of blood serum albumin, Igs, sodium, chloride are increased [10]. In severe mastitis, the casein content may be below the normal limit of 78 % of total protein and chloride content may be rise above the normal maximum level of 0.12 %. Mastitis is also responsible for differences observed in milk composition from different quarters of the udder

Nutrition: Nutrition has also a major effect on both milk yield milk composition. According to O’Connor [10], under feeding reduces the amount milk production, the fat, protein and SNF, contents of milk. As a general rule it is believed in that any ration of diet that increases milk production, usually reduces the fat percentage of milk and fat content is influenced more by roughages (fiber) intake and SNF content can fall if the cow fed a low energy diet, but it is not greatly influenced by protein deficiency, unless the deficiency is acute. Of all milk components, milk fat is the most influenced by dietary manipulations. Most of changes in milk composition due to dietary manipulation are related to changes in ruminal acetate: propionate ratio. Several nutrition factors can influence milk composition. These includes plan of nutrition, forage concentrate ratio, forage quality (e.g., particle size), level and type of dietary fat. In plan of nutrition, under feeding dairy cows reduces lactose percentage and increases fat percentage. Feeding imbalance rations (e.g., low energy: protein ratio) may reduce milk fat and protein percentages. In case of forage concentrate, as the proportion of the concentrate in the ratio increases (above 50-60 % of ration), milk fat % tends decline. This is mainly because of the lower ruminal production of acetate and butyrate (precursors of milk fatty acid synthesis in the mammary gland) associated with feeding high concentrate diets. The extent of milk fat depression is influenced by other feeding practices such as frequency of feeding and feeding system. Feeding cows less frequently especially if the concentrates are fed separately from the forage results in a reduced ruminal acetate: propionate ratio which in turn can result in reduced milk fat % will be less where total mix rations are fed and or if feed is offered three or more times daily

Forage particle size (forage processing), feeding finely chopped forages has a negative impact on milk fat % and may cause milk fat depression syndrome (drop of milk fat % below 3 %). Cows fed finely chopped forages spend less time to chewing and therefore, will produce less saliva. Ruminal PH will drop as less saliva is produced to buffer the acid production in the rumen. As the ruminal PH drops below 6, the activity of cellulolytic bacteria is reduced and so it is the production of acetic acid and butyric acid (precursors of short chain fatty acid synthesis in mammary gland). In case of level of starch in the ration, as the level of starch in the ration increases, the level of acetate produced in the rumen is decreased while that of propionate is increased. This may cause a reduction in milk fat %. Dietary Fat Corporation or oil in dairy cow ration can substantially alter the profile of milk fatty acids. The effect of supplemented fat in milk fat % depends on the type of supplement of fat. Feeding poly unsaturated fat (susceptible bio hydrogenation in the rumen) such as vegetable oils may reduce milk fat % whereas feeding protected fat tend to increase milk fat %. Changes in dietary protein levels have minimum effects on milk fat content. When the protein content of the diet is limiting, increased dietary protein may increase milk fat content through increases in roughage intake (Table 3).

Nutritional Requirement of Dairy Cow

Feed serves many different purposes, including the following Maintenance: The normal activities of staying alive breathing, blood circulation, digestive process, etc. all requires nutrient. This maintenance is not for extra function like production unless extra feed is provided for cell function [11]. Reproduction: Pregnancy and delivery make demands on the dam which have to be met from her feed, if it is not to lose weight. The fetus increases in size quickly during the last two to three months of gestation, drawing on the body reserves of the dam. Lactation: Producing milk either for one or two offspring or for human consumption requires high levels of energy and protein and good access to protein and good access to water.

Factors Influencing Nutritional Requirement of Dairy Cow

Nutritional requirement of dairy cow influenced by many factors like stage of production, condition of the environment, size of the cow and the like. Stage of production: One of the most challenging aspects of dairy cow nutrition is that their requirements change during the course of a year based on stage of pregnancy and lactation NRC [12]. Weather: Cold weather greatly increases the nutritional requirement. Therefore, during cold weather, the cow’s diet may need to be supplemented to allow for the additional requirement dairy perform optimally in their “their monaural zone” where temperatures are either too hot or too cold. When the ambient temperature, which includes wind, humidity, solar radiation and air temperature, is outside of that zone, dairy performance is depressed [13]. The most common situation dairy man face is an ambient temperature below the lower critical temperature or the lower range of the thermo neutral zone. Tit should be pointed out that in cases simply feeding more of a low-quality feed stuff will not meet these additional requirements, in which case the energy density of the diet must be increased by either feeding a highquality forage or by adding a high energy supplement. Size: As cows size increases, the nutritional requirement for energy and protein increases. This should be expected because the larger cow is the more energy and protein it takes to maintain normal body functions.

Priorities and strategies for feed Resources Development

The feed value of forage that form the basis for ruminant feeding is a functional of its nutrient content and digestibility, its palatability (which determines its consumption level) and the associative effects of the other feeds [14]. Interplay of these factors determines the effective utilization or feed value of the material. Strategies for ensuring adequate nutrition of animal includes the following like: matching dairy production system to available resources, selection of crops and cropping systems that will maximize biomass production, and developing the simple techniques to optimize the use of different components of crops for different end purpose, making more efficient and wide spread use of agricultural and industrial by products as source of dairy feed, and also conserving feeds when it is available for drought season. From these strategies, increasing feed availability with production system of dairy number is through increasing off take of animals through sale (destocking). The amount of feed available to the remaining animals will increase in the process [14] (Table 4).

Types of Supplementary Feeds

Supplementary feed is any stuff added to the total diet of the animal to increase the nutritive value of the feed and to increase content of single nutrient or compound nutrient. These supplementary feeds includes protein supplement (legumes, oil seed cause, meat meal, fish meal), mineral supplements (salt (Na), limestone (ca), bone meal (ca and p), and others), vitamin supplement (natural and synthetic) and energy supplement (fat and carbohydrate like concentrate feed those the high amount of energy and low fiber content and high digestibility with high protein content [15]. Protein supplement: Conditions under which milk production can be increased by feeding protein supplements are well defined, although it is not possible to estimate liters of milk per kg of supplement with great accuracy. Results from feeding trials in Australia indicate that milk responses from protein supplements can be up to 1.5 liter per kg supplement than from equal weights of cereal grains. Usually the responses are much lower when energy is first limiting. In most cases milk production from tropical pastures is limited primarily by energy. When energy is limiting, protein supplements gives similar milk responses equal amount of cereal grains and surplus nitrogen is converted to ammonia and excreted as urea [16] However, as energy supply from cereal grains is increased, the protein content of the diet becomes limiting for milk production. Protein supplement then allow increases in milk yield with only small changes in milk composition. The conditions where protein supplements give greater milk responses than cereal grains are determined by stage of lactation, Genetic potential, forage quality degradability of the protein supplement, substitution rate.

Energy supplement: In order to improve milk production levels, energy input such as concentrate feeds have to be considered essential for any enterprise, even for those based on dual purpose systems, since reduced intake of energy by dairy cows consuming low quality forages is the principal cause of low milk production .Traditionally, energy supplements are based on cereal grains that include barley, sorghum, wheat, cats, maize, and etc, Molasses is a very popular energy source for cattle grazing tropical pastures. Agro- industrial by products are fed as supplement to roughagebased diets, particularly in dairy production system for milking. Concentrates rich in energy mixture or adulteration with other depends on the quality of the basal roughage and the level of production. Agro industrial by products can be utilized by mixing of two or more of the ingredients to make concentrate at home or using a single in gradient. They have special value in feeding cattle mainly in urban and pre urban dairy production systems as well as in situation where the productive potential of the animals is relatively high ad require high nutrient supply. These by products are rich in energy and protein contents or both, they have low fiber content, high digestibility and energy values compared to with the other class of feeds .To prevent the effect of heavy concentrate feeding on low forage, concentrate ratios can be mitigated by splitting up the concentrate allowance in to several smaller meals spread more evenly over the twenty four hours. By this means, digestive up sets are avoided, protein is more efficiently waltzed, and lactation partition is more normal. Rig milk fat is improved [17].

Mineral supplement: In providing proper nutrition to dairy cows, the dairy man needs to consider minerals in addition to protein, energy, water, and vitamins. Even through minerals are needed only in small amounts, they are very important for optimum reproduction, immune function, and optimal milk production. Minerals are divided in to two groups by the amount needed of each. Macro minerals are required in larger amounts, while micro minerals are required in smaller amounts. The micro minerals required includes calcium, phosphorus, magnesium, potassium, sodium, chloride and sulfur. The micro minerals required includes Iron, cobalt, copper, manganese, zinc, Iodine, and selenium cows get some of the micro minerals and micro minerals from the feeds they eat. However, minerals must be added to the ration in order to meet the requirements, because, the forages and grain do not provide adequate amounts. If these minerals are not, supplemented, problems may occur. For instance, selenium deficiency can cause retained placentas [18].

Several items must be taken into consideration when buying mineral supplement. First, the supplement must contain all the macro minerals and micro minerals that are deficient in the ration. Also, the supplement must contain the appropriate amounts of each mineral to be effective. The in gradients with supply the semimetals should also be considered because some a lower bio availability than others. Bio availability is the ability of the cow to digest and utilize the minerals provided. If the bio availability of the cow is low, then the amount of the mineral fed must be increased, so the cow will get an adequate amount. For example, copper oxide has very low bio availability. Copper sulfate is a better source of copper [19]. The best way to feed the mineral supplement is by force feeding rather than free choice. When minerals are supplemented free choice, the cow does not eat to meet her mineral requirement needs. Force feeding refers to mixing the mineral supplement with the grain mix or the total mixed ration. This ensures that the cow gets enough of each mineral to meet her requirements. It is equally important not to just dump a lot of mineral supplement with the grain mix or total mixed ration because too much of certain minerals will cause toxicity problems or inhibit the functioning ability of other minerals. Thus, the forages fed to the cows should first be analyzed for their mineral content, if it is not already known. Next, the ration should be balanced so that all of the mineral requirements are met. Then the deficiency can be identified and corrected by feeding the correct mineral supplement

Specific Disadvantage of Heavy Concentrate Feeding in Early Lactation

Even though cows should be fed heavily with concentrates in the first few weeks of lactation, to encourage high peak yield, there are some specific problems, some of which are dealt with more heavy concentrate feeding in early lactation. These includes ailments such as ketosis, abomasal displacement, laminitis, and mal partition syndrome involving low fat milk and reduced lactation efficiency [20].

Processing Concentrate Feeds

It is generally accepted that some processing of cereal grains is required before cattle can effectively utilize the energy and nutrient content of concentrate feeds. While increasing the degree of processing improves utilization, it may also lead to digestive problems when high levels of grain are fed and may accentuate fat depression in milk. The type and extent of processing required depends on number of factors including the grain type, the proportion of grain in the diet, palatability, and the risk of developing digestive problems. If a whole untreated grain is fed, large proportion of it can pass undigested in the faces. The minimum level of processing required to ensure efficient grain digestion is cracking the seed coat t expose the endosperm. This must be achieved by mechanical or chemical treatments as dairy cattle have only delimited ability to chew small cereal grains. The main nutritional significance of the seed coat is the extent to which it dilutes the amount of starch in the diet [21].

The second level of processing involves grinding and rolling, to reduce particle size which in turn determines the surface area, which is exposed to microbial and digestive enzymes. This ultimately influences the number of starch granules freed from the protein and no starch carbohydrate matrix of the endosperm [22]. When starch granules are tightly held with in endosperm matrix, it may be necessary to use gelatinization and or hydration (i.e. high temperature with or without water) to disrupt the granules. Conversely, grinding or milling can produce extremely fine particles which can be rapidly fermented digested and can reduce the palatability of the grain if excessively dusty.

The third method of processing is steam flaking. With this treatment, the whole grain is heated with steam for 10-40 minutes and subsequently rolled to varying degree [22]. This breaks the seed coat and endosperm, although the whole grain remains as one. This process gelatins much of the starch making it more susceptible to enzymatic attack. Grains such as barley, whet and oats, which have a naturally high fermentation and intestinal digestion when ground or dry rolled, are not affected as much by steam flaking rolled grain. At present time, practical problems such as risks in handing NaoH as well as corrosion concerns restrict use of this processing method. For this reason, alternatives such as ammonia treatment might be more practical.

The fourth method is polluting which is common commercial process where small particles are combined into large particle by means of a mechanical process in combination with moisture, heat and pressure. It is believed in that concentrate polluting decrease waste, reduces dust, minimizes spoilage [23], improves feed efficiency and provides a means for uniform distribution of protein and minerals. There are several potential advantages of feeding pellets over meal or a loose ix like Balanced proportion of protein, minerals, vitamins, and buffers can be in corporate in to the pellets, the higher the level of concentrate feeding, the greater the live hood that nutrient balancing will be necessary [24], risk of excessive un palatable and toxic substances associated with supplements for example urea are avoided by careful blending of ingredients, pellets usually are loss dusty than mechanically processed grains. Therefore, it appears that relatively small change in the processing of concentrate can have a substantial influence on the degradation characteristics of the concentrate and can alter the yield of milk components significantly. Polluted for mutations, when compared to textured concentrates, tend to improve degradability, lower rumen PH, increase milk and protein yield and can depress milk fat yield and percentage, without affecting intake [25-27].

Summary and Conclusion

Milk composition and production are the interaction of many elements within the crow and her external environments. Composition of milk influenced by many factors like genetic and breed differences, stage location, milking interval, seasonal variation, disease and nutrition from these factors, nutrition is the major factor on both milk yield and milk composition. Under feeding reduces the amount milk production, fat, protein and SNF contents of milk. Of all milk components, milk fat is the most influenced by dietary manipulations. Several nutritional factors can influence milk composition. These includes: - plan of nutrition, forage concentrate ratio, forage quality (like particle size, level and type of dietary fat). Major components of milk are water lactose, lipids, proteins, salts, minerals and vitamins. These components arising from several factors including breed, individuality of the animal, stage of location, health of the animal, (especially mastitis) and nutritional status.

Dairy cows use nutrition for purpose of maintenance, reproduction, location (production) and etc. while factors influencing nutritional requirement of dairy cow are stage of lactation, condition of the environment size of the cow and the like. Strategies for ensuring adequate nutrition of dairy cows are matching dairy production system to available resources, selection of crops and cropping system that will maximize biomass production, and developing the simple techniques to optimize are use of different components of crops residues, making more efficient and wide spread use of agricultural and industrial by products as source of elating feed, conserving feeds when it is available for drought seasons when saucily of feed is happen and using grazing system for pastures for avoiding wastage of resources. Supplementary feed is any feed stuff added to the total died of the animal to increase the nutritive value of the feed and to increase content of a single nutrient or compound nutrient. These types of supplementary feeds are protein, energy supplement (carbohydrate and fat), mineral, and vitamin. It is believed in that some processing of supplementary feeds is required before cattle can effectively utilize it. But, type and the extent of processing depends on number of factors like supplementary feed type, the proportion of supplementary diet, palatability and etc. the methods and system of processing includes creaking, grinding, steam flaking, polluting and etc

Recommendation

In tropical areas except commercial dairy farm, state farm, and farms follow modern method of keeping dairy cattle, others like farmers dairy cow fail under shortage of nutrition, poor management, and the production and product obtained from these dairy cows are less. This under feeding susceptible the dairies for disease and lose of the animal also there. To reduce some extent degree of these problems, the following activities should be done. a. Supplementary feeds should be supplied. b. Management should be considered as major activity of keeping. c. Having more dairy cows without enough feed available should be reduced to be profitable from optimum number of head of dairies under good management. d. Feeds should be conserved when it is available for the period shortage of feed is occurring. e. Ways of providing supplementary feeds should be proper to avoid extra problem happen with in the cow of improper ration

To Know More About  Journal of Dairy & Veterinary sciences

Please click on: https://juniperpublishers.com/jdvs/index.php

For more Open Access Journals in Juniper Publishers

please click on: https://juniperpublishers.com/index.php

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[sanemyamen]

A2 Milk Market Growing Popularity and Emerging Trends in the Industry

Global A2 Milk Market Report from AMA Research highlights deep analysis on market characteristics, sizing, estimates and growth by segmentation, regional breakdowns & country along with competitive landscape, players market shares, and strategies that are key in the market. The exploration provides a 360° view and insights, highlighting major outcomes of the industry. These insights help the business decision-makers to formulate better business plans and make informed decisions to improved profitability. In addition, the study helps venture or private players in understanding the companies in more detail to make better informed decisions. Major Players in This Report Include The A2 milk Co., Ltd. (New Zealand),Freedom Foods Group Ltd. (Australia),Provilac (India),Nestle SA (Switzerland),Vinamilk (Vietnam),Westland Cooperative Dairy Co., Ltd. (New Zealand),PURA (Australia),Dairy Farmers (Australia),Vietnam Dairy Products (Vietnam),Amul (India),Vedaaz Organics (India)

The beta casein from cow’s milk called as A2 beta casein. Mainly A2 beta casein comes from the breeds like Guernsey, Jersy, Charolais and Limousin. A2 milk is being marketed as a healthier choice than regular milk as the ordinary milk have BCM 7 that is Beta Casomorphin-7 which may affect the digestion system. It is claimed to have several health benefits, and is easier to be digested for people who are lactose intolerant. It contains nutrients such as vitamin D, calcium, potassium and protein. It has been found that the milk containing A2 beta-casein is easier to digest as compare to milk that contains A1 beta-casein.

Market Drivers Rising Number of People Experiencing Problems due to Consumption of Regular Milk

Market Trend Growing Consumer Health Awareness about Eating Healthy Food

Opportunities Increasing Use of A2 Milk in Baby Food

Challenges Increasing Prices of A2 Milk

The A2 Milk market study is being classified by Type (Liquid, Powder), Application (Infant Formula, Dairy Products, Bakery and Confectionery, Milk-Based Beverages, Others), Forms (Liquid, Powder), Packaging (Glass Bottle, Plastic Bottle, Cans, Tetra Pak, Pouches) Presented By

AMA Research & Media LLP

[mycreativitysblog]

A1 vs. A2 Milk

The wellness impacts of milk may depend upon the type of cow it came from.Currently, A2 milk is marketed as a healthier choice than regular A1 milk.Advocates assert that A2 has numerous wellness benefits and is much easier for individuals with milk intolerance to absorb.This article takes an unbiased look at the science behind A1 and also A2 milk.

What do the terms imply?

Casein is the largest group of healthy proteins in milk, making up about 80% of overall protein content. There are several kinds of casein in milk. Beta-casein is the second most widespread as well as exists in at the very least 13 different types (1Trusted Resource).

earthomaya

The two most typical kinds are:

A1 beta-casein. Milk from types of cows that originated in north Europe is typically high in A1 beta-casein. These breeds include Holstein, Friesian, Ayrshire, and also British Shorthorn. A2 beta-casein. Milk that is high in A2 beta-casein is mainly found in breeds that originated in the Channel Islands and also southern France. These include Guernsey, Jacket, Charolais, as well as Limousin cows. Normal milk includes both A1 and A2 beta-casein, but A2 milk has just A2 beta-casein. Some researches recommend that A1 beta-casein may be unsafe and that A2 beta-casein is a more secure selection. Thus, there is some public as well as clinical debate over these two sorts of milk. A2 milk is created and marketed by the A2 Milk Firm and also contains no A1 beta-casein.

RECAP

A1 and also A2 milk consist of various types of beta-casein healthy protein Some researches show that A2 milk might be the healthier of the two.

Adverse cases concerning A1 protein.

Beta-casomorphin-7 (BCM-7) is an opioid peptide launched throughout the food digestion of A1 beta-casein. It's the reason some individuals think normal milk to be less healthy and balanced than A2 milk. A few research groups suggest that BCM-7 might be connected to kind 1 diabetes, heart problem, infant death, autism, and gastrointestinal troubles. While BCM-7 might impact your digestion system, it's still unclear to what level BCM-7 is taken in undamaged right into your blood. Studies have not located BCM-7 in the blood of healthy and balanced adults who consume cow's milk, but a few tests suggest that BCM-7 may be present in infants. While BCM-7 has actually been thoroughly looked into, its overall wellness impacts remain uncertain.

Type 1 diabetic issues

Type 1 diabetic issues is normally identified in children and identified by an absence of insulin. A number of studies indicate that drinking A1 milk throughout childhood boosts your risk of type 1 diabetes mellitus. Nonetheless, these studies are empirical. They can not prove that A1 beta-casein triggers kind 1 diabetes-- only that those who are obtaining more of it are at a higher danger. While some pet researches have actually discovered no distinction in between A1 and also A2 beta-casein, others show A1 beta-casein to have either protective or negative impacts on type 1 diabetes mellitus. Up until now, no scientific trials in humans have checked out the impact of A1 beta-casein on type 1 diabetes mellitus.

Heart disease

2 observational research studies connect A1 milk usage to a boosted threat of heart disease. One examination in bunnies revealed that A1 beta-casein advertised fat accumulation in harmed blood vessels. This accumulation was much lower when the rabbits taken in A2 beta-casein. Fat buildup may potentially obstruct blood vessels and also cause heart disease. Still, the human significance of the outcomes has been discussed. Until now, 2 tests have actually examined the effects of A1 milk on heart problem danger factors in people. In one research in 15 grownups at high threat of heart disease, no substantial unfavorable effects were observed. A1 and A2 had similar effects on blood vessel function, high blood pressure, blood fats, and inflammatory pens. An additional research study discovered no substantial distinctions in the impacts of A1 and also A2 casein on blood cholesterol.

Sudden infant death syndrome

Sudden infant death syndrome (SIDS) is the most usual cause of death in babies under one year old. SIDS is the unanticipated fatality of an infant without an evident cause. Some scientists have guessed that BCM-7 might be involved in some cases of SIDS. One study found high levels of BCM-7 in the blood of babies that briefly stopped breathing during rest. This condition, referred to as rest apnea, is linked to an increased danger of SIDS. These outcomes indicate that some children may be sensitive to the A1 beta-casein found in cow's milk. Yet, refresher courses are required prior to any company final thoughts can be gotten to.

Autism

Autism is a mental condition defined by bad social communication and recurring behavior. Theoretically, peptides like BCM-7 could play a role in the development of autism. However, studies do not support all of the suggested mechanisms. One study in babies found greater levels of BCM-7 in those fed cow's milk contrasted to those that were breastfed. Notably, levels of BCM-7 went down quickly in several of the infants while remaining high in others.

For those that preserved these high degrees, BCM-7 was highly related to an impaired capability to plan as well as execute actions.

One more study indicates that alcohol consumption cow's milk might aggravate behavior signs in kids with autism. Yet various other studies discovered no effects on behavior. Thus far, no human tests have actually specifically checked out the effects of A1 and also A2 milk on autism signs and symptoms. RECAP A couple of researches recommend that A1 beta-casein and also the peptide BCM-7 might be linked to diabetic issues, heart disease, autism, as well as SIDS. Still, outcomes are combined and also a lot more research study is needed.

Digestion health

Lactose intolerance is the inability to totally absorb milk sugar (lactose). This is a typical root cause of bloating, gas, as well as diarrhea. The amount of lactose in A1 as well as A2 milk is the same. Nevertheless, some people feel that A2 milk creates less bloating than A1 milk. Actually, studies indicate that milk components aside from lactose might cause digestion pain.

Researchers have actually suggested that particular milk healthy proteins might be accountable for some individuals's milk intolerance. One research study in 41 individuals showed that A1 milk triggers softer stools than A2 milk in some individuals, while one more research in Chinese grownups discovered that A2 milk led to significantly much less digestive system pain after dishes. In addition, pet and human studies suggest that A1 beta-casein might boost inflammation in the digestion system.

RECAP Growing evidence recommends that A1 beta-casein activates damaging gastrointestinal symptoms in some individuals.

[milkmor0]

Do you know which desi cow ghee is the best for your health?

The best desi gir cow ghee can be hard to find. There are several inferior brands that claim to make ghee, but are not. If you aren't careful, you will get trapped.

Q- What is the difference between A1 and A2 cow milk?

ANS– A1 and A2 milk are distinguished by the level of protein in the milk.

While A1 milk comes from a foreign breed of cow, such as jersey, HF, Guernsey, etc., A2 milk comes from an Indian breed of cow, such as Gir, Kankrej, etc.

Research shown that A2 cow milk has a higher protein content and is easier to digest than A1 cow milk. A1 protein, BCM-7, can cause diabetes, heart disease, and even harm our digestive system.

Q- Which cow ghee is healthier, A1 or A2?

ANS- A2 cow Ghee is much better and healthier than A1 cow ghee. A2 Ghee is derived from Desi Cow and is made using ancient Indian methods that are 100% natural. As a result, A2 ghee is a fantastic source of protein, easy to digest, and enhances human immunity and health. A1 ghee, on the other hand, isn't recommended since it causes diabetes, heart disease, and even harms our digestive system.

Q- What is Vedic Bilona Ghee and why is it so expensive?

ANS- Ghee is prepared using the traditional ANS-Vedic bilona churning method using a wooden beater, the bilona is used to churn butter from curd, and then the butter is cooked over a slow flame.

Ghee-making in the Vedic bilona method uses the manual churning method, and 25-30 liters of milk are needed to make just one kilogram of ghee manually, which makes desi ghee more expensive than other ghees.

Q- Is it possible to check the purity of ghee at home?

ANS- The purity of pure ghee or desi cow ghee can be tested through many tests, such as the Heat Test, Palm Test, Double-Boiler Method Check, Iodine Test, Sugar Test, and HCL Test.

Q- How does Ayurvedic Desi cow ghee benefit the body?

ANS- Vitamins, antioxidants, Omega 3, 6, and 9 fatty acids are rich in Ayurvedic Desi ghee which boosts overall health and immunity, improves bone density and muscle strength, and lubricates joints.

Applied directly to the skin, Ayurvedic ghee also reduces dark circles, slows aging, and enhances skin glow

As well as improving heart health and overall strength, ayurvedic ghee also improves metabolism and helps with weight loss

Ayurvedic ghee prevents common coughs and colds and relieves nasal congestion

Ayurvedic desi and A2 cow ghee can be purchased from a website, if you are looking for the highest quality, texture, and aroma.

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[roysfarm]

#dairygoatbreeds #dairygoats #goat #goatbreeds #goatfarming #raisinggoat

[vedaaz]

Health Benefits of A2 Milk

Many of you may not be aware that the milk you consume and feed your kids has different health effects based on its protein content or Casein. The protein content depends upon the breed of the cow the milk comes from.

And therefore, there are presently two types of milk, A1 and A2. And it really should matter to you what goes inside the tummy of your little ones, as well as yours. Medical studies claim that A2 milk is healthier and promotes better health benefits. It is also recommended for people with a dairy intolerance.

This article will talk about milk proteins, the science behind it, and the health benefits of A2 milk.

Why Should You Know About A2 Milk?

Milk contains different types of protein. However, Casein takes precedence, as it comprises 80% of milk’s total protein content.

Casein has several types as well, including beta-casein which is the second most important protein in milk. However, beta-casein exists in milk in 13 forms, where two are most critical. They are A1 beta-casein and A2 beta-casein.

While the milk you get in-store or buy from your milkman contains both A1 and A2, only A2 milk contains high A2 beta-casein.

There’s a huge difference between A1 and A2 milk beta-casein.

A1 milk is milked from the breeds of cows originating from the places in northern Europe, such as Ayrshire, Friesian, Holstein, and Shorthorn.

A2 milk is milked from the breeds that are found in Western India, Southern France, and the Channel Islands. The names of the breeds are Indian Gyr, Jersey, Guernsey, Limousin, and Charolais.

A2 beta-casein is a very safe and nourishing protein as opposed to A1 beta-casein, which many scientists claim as harmful. There is no concrete evidence regarding it, however, researchers do say that A2 milk is nutritious, promotes heart health, and contains CLA, an essential acid that potentially lowers bad cholesterol.

Gir Cow A2 Milk

You should always buy A2 Milk in Pune and Mumbai from a registered A2 Milk producer. Manchar FarmsA2 Milk Company is an authorized A2 desi cow milk manufacturer and distributor that delivers organic milk and desi ghee, rich in A2 beta-casein.

In India, A2 desi cow milk is milked from the famous milk cattle, Gyr or Gir, found in the Gir hills and forests of the four Gujarat districts, Kathiawar, Bhavnagar, Rajkot, and Junagadh.

While milk invariably contains a higher quantity of protein, calcium, and other nutrients, Gir breed’s milk provides additional health benefits that A1 milk cannot. Also, to absorb the nutrients adequately, you must consume only organic milk, which only very few certified companies in Mumbai and Pune provides.

Manchar Farms, being one of them, also offers home delivery of A2 desi fresh milk, A2 ghee, A2 paneer, and curd, and if required cow dung as well.

Benefits of A2 Desi Milk

Manchar Farmstreats their GirA2 desi cows as their family where the cows are fed with an organic diet. The cows are given organic fodder and kept amidst a happy environment. Organic milk is notorious because the milk production is not increased unnaturally using steroids, injection, or antibiotics, but rather increased with super-rich diet.

The quality of A2 milk is compared to that of mother’s milk as it is packed with the goodness of organic diet. It contains 12% more protein, 15% more calcium, 25% extra Vitamin A, and 33% extra Vitamin D, along with 30% more cream.

Common symptoms of lactose intolerance are diarrhea, bloating, gas, stomach discomfort, and nausea. Studies reveal that A2 milk does not trigger the symptoms of lactose intolerance.

A2 milk reduces inflammatory reactions in our body and doesn’t create gastrointestinal problems.

Since A2 milk is desi cow milk, one glass of milk will give you 8 grams of protein. So, instead of costly protein powders, fitness enthusiasts can consume Manchar FarmsA2 milk after a workout and repair their muscles. You can order A2 milk products from Manchar Farmsfor morning delivery as well.

It is perfect for growing children and pregnant moms as it has 15% more calcium content than regular cows’ milk. Besides, it is thicker and creamier, making it a perfect add-on for smoothies, cereals, and fruits.

At Manchar Farms we offer door step delivery and you can call or place your orders for Pure A2 Milk online.

Visit Us-https://www.mancharfarms.com/

[hebbevufresh]

Nourishing The Natural Way With A2 Milk And Ghee

In the pursuit of wholesome nutrition, A2 milk has emerged as a popular choice for those seeking a more natural and traditional approach to dairy consumption. Unlike conventional milk, which contains a mix of A1 and a2 beta-casein proteins, a2 cow milk exclusively contains the a2 variant. A2 milk harks back to the genetic makeup of certain traditional cattle breeds, such as the desi Indian cows, Guernseys and jerseys. These breeds naturally produce milk with a higher concentration of a2 beta-casein protein, as opposed to the a1 protein found in milk of some modern breeds. One of the key distinctions of a2 milk lies in its potential impact on digestion. Some studies suggest that the a2 protein may be more easily digestible for certain individual, particularly those who experience discomfort or digestive issues with regular milk. Consumers often report improved gut health and reduced bloating after making the switch to a2 milk. A2 milk boasts a nutritional profile similar to that of traditional milk. It is rich in essential nutrients such as calcium, vitamin D and protein additionally, it provide a source of beneficial fats, including  omega-3 fatty acids, which are known for their potential cardiovascular  and cognitive health benefits. For individuals with lactose sensitivity or intolerance, a2 milk may present a more tolerant alternative.  Some individuals find that the composition of a2 milk reduces discomfort compared to conventional milk, making it a viable option for those with milk lactose-related issues.

Many a2 milk producers emphasize ethical and sustainable farming practices. This often involves marinating smaller herds of traditional breeds, providing a more natural and humane environment for the cows. Sustainable farming practices contribute to the well being of the animals and the quality of the milk they produce. A2 milk is often associated with local and artisanal production methods. This emphasis on locality aligns with the growing consumer interest in supporting regional farmers and minimizing the environmental impact of food production. Choosing locally produced a2 cow milk can be a conscious and community oriented decision. In certain cultures, A2 milk holds cultural significance as it aligns with traditional practices. Desi cows, in particular are reversed for their connection to ancient agricultural and cultural practices, and A2 milk from these breeds is considered a continuation of those traditions. A2 milk stands as a testament to the growing awareness and preference for natural, minimally processed food choices. From its potential benefits for digestive health to it nutritional richness and alignment with sustainable farming practices, a2 milk has captured the attention of those seeking a more authentic and a mindful approach to dairy consumption. As consumer continues to prioritize health-conscious and ethically sourced products, the particularity of a2 milk is likely to endure as a symbol of nourishment in the purest form.

On the other hand, in the culinary delights, few substances hold as much cultural and nutritional significance as ghee. In addition, when it comes to choosing the finest, organic a2 ghee stands out as a golden elixir that not only enhances the flavour of our favourite dishes but also aligns with the principles of conscious and wholesome living. Organic ghee is derived from the milk of a2 protein-producing cows, often from traditional and organic farming practices. This emphasis on organic sources ensures that the ghee is free from synthetic pesticides, hormones and other harmful substances, preserving the purity of this golden nectar. The milk used in a2 ghee comes from cows that naturally produced a2 beta-casein protein. Additionally, a2 ghee retains the nutritional richness of the milk, providing essential nutrients like vitamins A, D, E and K. in ayurveda, the ancient Indian system of medicine, ghee holds a reversed place. Organic a2 ghee is often considered a sattvic food- one that promotes balance and purity. Ayurvedic practitioners believe that incorporating a2 ghee into the diet can support digestive, enhance nutrient absorption and contribute to overall well-being. Many producers of organic a2 ghee prioritize sustainable and ethical farming practices. This including maintains small herbs, providing natural grazing spaces and adhering to eco-friendly production methods. Choosing organic a2 ghee can be seen as a conscious decision to support ethical and sustainable agricultural practices.Organic a2 ghee, with its rich tradition, nutritional benefits and culinary versatility has earned its place as a cherished ingredient in kitchen around the globe. As consumer increasingly seek organic  and wholesome choices, the golden elixir of organic a2 cow ghee continues to shine as a symbol of purity, flavour and a connection to time-honoured culinary practices. Whether drizzled over steamed vegetables, used in baking or savoured in a classic Indian dish, organic a2 ghee is more than a cooking medium- it is a celebration of the rich tapestry of flavours and healthful traditions.

[delicatemagazinedreamer]

A2 Milk Market 

In milk, there are two forms of beta-casein proteins: A1 and A2. Cow's milk containing the A2 beta-casein protein rather than the A1 beta-casein protein is known as A2 milk. The breeds that naturally produce A2 milk are Guernsey, Jersey, Holstein, Charolais, and Brown Swiss. 

Read more @ https://creativeedge16.blogspot.com/2022/05/a2-milk-market-latest-trends-future.html

#A2 Milk #A2 Milk Market

[davidasay]

Basic Facts about Dairy Cows

Based in Mesa, Arizona, David Asay provides comprehensive trenchless pipe repair solutions as head of Advantage Reline. A member of the National Rural Water Association, David Asay has experience raising cattle on a ranch.

When it comes to cattle operations there are three main avenues available: breeding, and beef or milk production. With milk, production typically starts at age two, when females have their first calf. The first milk, known as the colostrum, goes to the offspring. After that, the dairy cow can be milked as part of a commercial operation. Even without giving birth to another calf, the cow will produce milk dependably for another two years before she dries up. There are a variety of cows bred for dairy production, including the Ayr, originally from Scotland, and the alpine Brown Swiss. The Guernsey was initially raised by monks residing on the English Channel island Guernsey, while the Holstein was brought to the United States by a Dutch settler in the early 17th century. The best milk cow for a particular farm depends largely on geography, environment, and climate.

#Dairy Cows

[1coweveryday]

5/1/21🐄

#daily cow #breed: guernsey #guernseys have such long faces ghfhgdfgdf #very cow shaped #also! a baby