None of the described studies satisfied the demands for CM detection models.read more read lessĪbstract: Complex coacervation has been investigated on mixtures of β-lactoglobulin (β-lg) and acacia gum (AG) at pH 4.2 where these two macromolecules interact electrostatically. The sensitivity and specificity found in the different studies could, for a large part, be explained in differences in the used time window. Therefore, it is difficult to compare the overall performance of the different CM detection models. There is a also large difference in performance between the detection models and also a large variation in time windows used and little similarity between study data. All this makes these results not very comparable. There is a large variation in the use of sensors and algorithms. Since 1992, 16 peer-reviewed papers have been published with a description and evaluation of CM detection models. The study design should comprise more than one farm for data collection. The time window should not be longer than 48 hours and study circumstances should be as similar to practical farm circumstances as possible. A CM detection system should offer at least a sensitivity of 80% and a specificity of 99%. When evaluating these models, three factors are important: performance (in terms of sensitivity and specificity), the time window and the similarity of the study data with real farm data. Several detection models based on different sensors were studied in the past. The objective of this paper is to describe the performance demands of sensor systems to detect CM and evaluats the current performance of these sensor systems. Thus, it is important to continue to enhance our understanding of areas such as those described in this chapter.read more read lessĪbstract: When cows on dairy farms are milked with an automatic milking system or in high capacity milking parlors, clinical mastitis (CM) cannot be adequately detected without sensors. ![]() ![]() Pursuit of fundamental knowledge often leads to good results, sometimes in unexpected ways. Although much is known concerning physico-chemical properties of the milk fat globules, and instability of dairy emulsions can be controlled well with the current state of knowledge, gathering further information concerning the physical chemistry of milk fat globules, and the underlying fundamental problems, remains crucial. ![]() The physicochemical properties of the milk fat globules can be influenced through a wide variety of processes, as described in this chapter and, once chosen and controlled carefully, these processes can be efficiently used to give products desired characteristics (e.g., in terms of storage stability or rheological properties). The physico-chemical properties of the milk fat globules affect many properties of liquid dairy products such as milk and cream, and as such should always be considered when studying the stability of liquid dairy products. Abstract: Whole milk or cream can be regarded as an emulsion of milk fat globules in milk plasma.
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