Sensory evaluation of the different processed milk samples showed large differences in the onset of off-flavors.
Sensory evaluation of the different processed milk samples showed large differences in the degree of proteolysis related to onset of off-flavors.
Using sodium dodecyl sulfate-PAGE, gastric pepsin digestion of the milk samples showed rapid elimination of the casein and α-lactalbumin bands, persistence of the β-lactoglobulin bands, and appearance of casein and whey peptide bands.
The concentrations of PBDE congeners in milk samples showed large variations between congeners and individuals.
Analysis of individual milk samples showed a gradual decline in the percentage of C. burnetii milk shedders throughout the study period.
Overall, the number of small RNA sequences, unique reads and miRNAs expressed in milk samples showed some variability due to contamination by tRNA fragments as observed above for Day-72 and phase-3 samples and other experimental factors.
However, a risk factor analysis carried out previously in Switzerland for Streptococci species in quarter milk samples showed that S. uberis is significantly less prevalent on farms on mountainous production zones while, S. dysgalactiae is more prevalent [ 24].
