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Sample records for caprine milk fat

  1. Effect of a Semi-Purified Oligosaccharide-Enriched Fraction from Caprine Milk on Barrier Integrity and Mucin Production of Co-Culture Models of the Small and Large Intestinal Epithelium

    OpenAIRE

    Alicia M. Barnett; Nicole C. Roy; Warren C. McNabb; Adrian L. Cookson

    2016-01-01

    Caprine milk contains the highest amount of oligosaccharides among domestic animals, which are structurally similar to human milk oligosaccharides (HMOs). This suggests caprine milk oligosaccharides may offer similar protective and developmental effects to that of HMOs. However, to date, studies using oligosaccharides from caprine milk have been limited. Thus, this study aimed to examine the impact of a caprine milk oligosaccharide-enriched fraction (CMOF) on barrier function of epithelial ce...

  2. Activities of indigenous proteolytic enzymes in caprine milk of different somatic cell counts.

    Science.gov (United States)

    Albenzio, M; Santillo, A; Kelly, A L; Caroprese, M; Marino, R; Sevi, A

    2015-11-01

    Individual caprine milk with different somatic cell counts (SCC) were studied with the aim of investigating the percentage distribution of leukocyte cell types and the activities of indigenous proteolytic enzymes; proteolysis of casein was also studied in relation to cell type following recovery from milk. The experiment was conducted on 5 intensively managed dairy flocks of Garganica goats; on the basis of SCC, the experimental groups were denoted low (L-SCC; 1,501,000 cells/mL) SCC. Leukocyte distribution differed between groups; polymorphonuclear neutrophilic leukocytes were higher in M-SCC and H-SCC milk samples, the percentage macrophages was the highest in H-SCC, and levels of nonviable cells significantly decreased with increasing SCC. Activities of all the main proteolytic enzymes were affected by SCC; plasmin activity was the highest in H-SCC milk and the lowest in L-SCC, and elastase and cathepsin D activities were the highest in M-SCC. Somatic cell count influenced casein hydrolysis patterns, with less intact α- and β-casein in H-SCC milk. Higher levels of low electrophoretic mobility peptides were detected in sodium caseinate incubated with leukocytes isolated from L-SCC milk, independent of cell type, whereas among cells recovered from M-SCC milk, macrophages yielded the highest levels of low electrophoretic mobility peptides from sodium caseinate. The level of high electrophoretic mobility peptides was higher in sodium caseinate incubated with polymorphonuclear neutrophilic leukocytes and macrophages isolated from M-SCC, whereas the same fraction of peptides was always the highest, independent of leukocyte type, for cells recovered from H-SCC milk. In caprine milk, a level of 700,000 cells/mL represented the threshold for changes in leukocyte distribution, which is presumably related to the immune status of the mammary gland. Differences in the profile of indigenous lysosomal proteolytic enzymes in caprine milk may influence the integrity of casein

  3. Comparison of Coxiella burnetii shedding in milk of dairy bovine, caprine, and ovine herds.

    Science.gov (United States)

    Rodolakis, A; Berri, M; Héchard, C; Caudron, C; Souriau, A; Bodier, C C; Blanchard, B; Camuset, P; Devillechaise, P; Natorp, J C; Vadet, J P; Arricau-Bouvery, N

    2007-12-01

    The shedding of Coxiella burnetii in bovine, caprine, and ovine milk was measured using PCR, in 3 herds for each species, the bulk tank milk samples of which were positive at the time of their selection. Milk samples of 95 cows, 120 goats, and 90 ewes were sampled over 16 wk, as was the bulk tank milk. The shedding of C. burnetii in vaginal mucus and feces was checked at the beginning of the experiment and 2 mo later. The clinical signs in the selected herds as well as the duration and the shedding routes differed among the 3 species. The cows were asymptomatic and shed C. burnetii almost exclusively in milk. In one of the caprine herds, abortions due to C. burnetii were reported. The goats excreted the bacteria mainly in milk. In contrast, the ewes, which came from flocks with abortions due to Q fever (C. burnetii infection), shed the bacteria mostly in feces and in vaginal mucus. This could explain why human outbreaks of Q fever are more often related to ovine flocks than to bovine herds. These excretions did not seem more frequent when the samples were taken close to parturition. The samples were taken from 0 to 421 d after parturition in bovine herds and from 5 to 119 d and 11 to 238 d after parturition in the caprine and ovine herds, respectively. The shedding in milk was sometimes intermittent, and several animals shed the bacteria but were negative by ELISA: 80% of the ewes were seronegative, underscoring the lack of sensitivity of the ELISA tests available for veterinary diagnosis. The detection of antibodies in milk seems more sensitive than it is in serum.

  4. Incidence of Listeria species in bovine, ovine, caprine, camel and water buffalo milk using cultural method and the PCR assay

    OpenAIRE

    Rahimi, Ebrahim; Momtaz, Hassan; Behzadnia, Asma; Baghbadorani, Zeinab Torki

    2014-01-01

    Objective: To determine the prevalence rate of Listeria species in bovine, ovine, caprine, camel and water buffalo milk in Iran. Methods: From September 2010 to December 2011 a total of 260 bulk milk samples including 85 bovine, 37 camel, 34 water buffalo, 56 ovine and 48 caprine bulk milk samples were collected from commercial dairy herds, in Fars and Khuzestan provinces, Iran and were evaluated for the presence of Listeria species using cultural method and the PCR assay. R...

  5. Incidence of Listeria species in bovine, ovine, caprine, camel and water buffalo milk using cultural method and the PCR assay

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    Ebrahim Rahimi

    2014-02-01

    Full Text Available Objective: To determine the prevalence rate of Listeria species in bovine, ovine, caprine, camel and water buffalo milk in Iran. Methods: From September 2010 to December 2011 a total of 260 bulk milk samples including 85 bovine, 37 camel, 34 water buffalo, 56 ovine and 48 caprine bulk milk samples were collected from commercial dairy herds, in Fars and Khuzestan provinces, Iran and were evaluated for the presence of Listeria species using cultural method and the PCR assay. Results: Using cultural method, 19 samples (7.3% were positive for Listeria spp. The highest prevalence of Listeria was found in raw water buffalo milk (11.8%, followed by raw bovine milk (10.6%, raw ovine milk (7.1%, and raw caprine milk (4.2% samples. All 37 camel milk samples from 20 camel breeding farms were negative for Listeria spp. The overall prevalence of Listeria was 7.3%, in which Listeria innocua was the most recovered species (4.2%; the remaining isolates were Listeria monocytogenes (1.9%, Listeria ivanovii (0.08% and Listeria seeligari (0.04%. The PCR assay could identify 8 Listeria-contaminated milk samples that were negative using the cultural method. Conclusions: The results presented in this study indicate the potential risk of infection with Listeria in people consuming raw and unpasteurized milk.

  6. Proteomic study on the stability of proteins in bovine, camel, and caprine milk sera after processing

    NARCIS (Netherlands)

    Zhang, Lina; Boeren, Sjef; Smits, Marcel; Hooijdonk, van Toon; Vervoort, Jacques; Hettinga, Kasper

    2016-01-01

    Milk proteins have been shown to be very sensitive to processing. This study aims to investigate the changes of the bovine, camel, and caprine milk proteins after freezing, pasteurization (62 °C, 30 min), and spray drying by proteomic techniques, filter-aided sample preparation (FASP) and

  7. Milk fat threshold determination and the effect of milk fat content on consumer preference for fluid milk.

    Science.gov (United States)

    McCarthy, K S; Lopetcharat, K; Drake, M A

    2017-03-01

    Milk consumption in the United States has been in decline since the 1960s. Milk fat plays a critical role in sensory properties of fluid milk. The first objective of this study was to determine the change in percent milk fat needed to produce a detectable or just noticeable difference (JND) to consumers in skim, 1%, 2%, and whole milks. The second objective was to evaluate how milk fat affected consumer preferences for fluid milk. Threshold tests were conducted to determine the JND for each reference milk (skim, 1%, 2%, and whole milk), with a minimum of 60 consumers for each JND. The JND was determined for milks by visual appearance without tasting and tasting without visual cues. Serving temperature effect (4, 8, or 15°C) on tasting JND values were also investigated. The established JND values were then used to conduct ascending forced-choice preference tests with milks. Consumers were assigned to 3 groups based on self-reported milk consumption: skim milk drinkers (n = 59), low-fat milk drinkers (consumed 1% or 2% milk, n = 64), and whole milk drinkers (n = 49). Follow-up interviews were conducted where consumers were asked to taste and explain their preference between milks that showed the most polarization within each consumer segment. Descriptive sensory analysis was performed on the milks used in the follow-up interviews to quantify sensory differences. Visual-only JND were lower than tasting-only JND values. Preference testing revealed 3 distinct preference curves among the consumer segments. Skim milk drinkers preferred skim milk and up to 2% milk fat, but disliked milk higher in fat due to it being "too thick," "too heavy," "flavor and texture like cream," "too fatty," and "looks like half and half." Low-fat milk drinkers preferred 2% milk up to 3.25% (whole milk), but then disliked higher milk fat content. Whole milk drinkers preferred whichever milk was higher in milk fat regardless of how high the fat content was, distinct from skim and low-fat milk

  8. Detection of non-milk fat in milk fat by gas chromatography and linear discriminant analysis.

    Science.gov (United States)

    Gutiérrez, R; Vega, S; Díaz, G; Sánchez, J; Coronado, M; Ramírez, A; Pérez, J; González, M; Schettino, B

    2009-05-01

    Gas chromatography was utilized to determine triacylglycerol profiles in milk and non-milk fat. The values of triacylglycerol were subjected to linear discriminant analysis to detect and quantify non-milk fat in milk fat. Two groups of milk fat were analyzed: A) raw milk fat from the central region of Mexico (n = 216) and B) ultrapasteurized milk fat from 3 industries (n = 36), as well as pork lard (n = 2), bovine tallow (n = 2), fish oil (n = 2), peanut (n = 2), corn (n = 2), olive (n = 2), and soy (n = 2). The samples of raw milk fat were adulterated with non-milk fats in proportions of 0, 5, 10, 15, and 20% to form 5 groups. The first function obtained from the linear discriminant analysis allowed the correct classification of 94.4% of the samples with levels <10% of adulteration. The triacylglycerol values of the ultrapasteurized milk fats were evaluated with the discriminant function, demonstrating that one industry added non-milk fat to its product in 80% of the samples analyzed.

  9. Effect of a Semi-Purified Oligosaccharide-Enriched Fraction from Caprine Milk on Barrier Integrity and Mucin Production of Co-Culture Models of the Small and Large Intestinal Epithelium

    Directory of Open Access Journals (Sweden)

    Alicia M. Barnett

    2016-05-01

    Full Text Available Caprine milk contains the highest amount of oligosaccharides among domestic animals, which are structurally similar to human milk oligosaccharides (HMOs. This suggests caprine milk oligosaccharides may offer similar protective and developmental effects to that of HMOs. However, to date, studies using oligosaccharides from caprine milk have been limited. Thus, this study aimed to examine the impact of a caprine milk oligosaccharide-enriched fraction (CMOF on barrier function of epithelial cell co-cultures of absorptive enterocytes (Caco-2 cells and mucus-secreting goblet cells (HT29-MTX cells, that more closely simulate the cell proportions found in the small (90:10 and large intestine (75:25. Treatment of epithelial co-cultures with 0.4, 1.0, 2.0 and 4.0 mg/mL of CMOF was shown to have no effect on metabolic activity but did enhance cell epithelial barrier integrity as measured by trans-epithelial electrical resistance (TEER, in a dose-dependent manner. The CMOF at the maximum concentration tested (4.0 mg/mL enhanced TEER, mucin gene expression and mucin protein abundance of epithelial co-cultures, all of which are essential components of intestinal barrier function.

  10. Effect of a Semi-Purified Oligosaccharide-Enriched Fraction from Caprine Milk on Barrier Integrity and Mucin Production of Co-Culture Models of the Small and Large Intestinal Epithelium.

    Science.gov (United States)

    Barnett, Alicia M; Roy, Nicole C; McNabb, Warren C; Cookson, Adrian L

    2016-05-06

    Caprine milk contains the highest amount of oligosaccharides among domestic animals, which are structurally similar to human milk oligosaccharides (HMOs). This suggests caprine milk oligosaccharides may offer similar protective and developmental effects to that of HMOs. However, to date, studies using oligosaccharides from caprine milk have been limited. Thus, this study aimed to examine the impact of a caprine milk oligosaccharide-enriched fraction (CMOF) on barrier function of epithelial cell co-cultures of absorptive enterocytes (Caco-2 cells) and mucus-secreting goblet cells (HT29-MTX cells), that more closely simulate the cell proportions found in the small (90:10) and large intestine (75:25). Treatment of epithelial co-cultures with 0.4, 1.0, 2.0 and 4.0 mg/mL of CMOF was shown to have no effect on metabolic activity but did enhance cell epithelial barrier integrity as measured by trans-epithelial electrical resistance (TEER), in a dose-dependent manner. The CMOF at the maximum concentration tested (4.0 mg/mL) enhanced TEER, mucin gene expression and mucin protein abundance of epithelial co-cultures, all of which are essential components of intestinal barrier function.

  11. KARAKTERISTIK PRODUK FERMENTASI DARI BAHAN BAKU KOMBINASI SUSU KAMBING DENGAN EKSTRAK KEDELAI, EKSTRAK JAGUNG, ATAU SANTAN KELAPA [Characterization of Fermented Products Made From Caprine Milk in Combination with Soy Extract, Corn Extract or Coconut Extract

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    Hartati Chairunnisa*

    2010-06-01

    Full Text Available The aim of this study was to determine the best combination of caprine milk with soy extract, corn extract, or coconut extract in the production of flavored fermented milk products. Products were analyzed for the lactic acid content, crude protein, viscosity and also organoleptic properties (color, texsture, flavour, overall acceptance. This study was performed by a Completely Randomized Design with four kind of treatments, i.e.caprine, caprine milk in combination with soy extract, corn extract, or coconut extract with five replications. The result indicated that the caprine milk in combination with soy extract resulted an acceptable flavored fermented milk product containing 0.78% lactic acid, 6.62% crude protein, and had a viscosity of 2120 centipoise. The texture of the most liked flavoured fermented milk product was viscous to most viscous, and the flavour was slightly sour to sour.

  12. Seasonal and Milking-to-Milking Variations in Cow Milk Fat, Protein and Somatic Cell Counts

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    Elena Raluca PAVEL

    2011-05-01

    Full Text Available The first objective of this study was to examine milking-to-milking variations in milk fat, protein and SCC (somatic cell count. The second objective of this study was to examine variations of milk components (fat, protein and SCC over a period of six months (April-September 2010 at Agricultural Research Development Station Simnic. A total of 128 milk samples (64 morning milking and 64 evening milking ones from milk bulk tank commingled from 904 Holstein cows, were collected and analyzed for fat, protein and SCC. Data suggested that milking period effects milk fat, making the fat percentage lower in the morning compared with the evening milking period, effect which was not similar in protein content. Seasonal differences in milk fat and protein were also investigated. The season of year had influenced SCC, fat and protein: SCC increased, while fat and protein decreased. The period of the day when milking took place and the season influenced fat, protein and SCC, but the composition of milk, as well as its hygienic quality, fell within the aplicabile standards for raw milk.

  13. Seasonal and Milking-to-Milking Variations in Cow Milk Fat, Protein and Somatic Cell Counts

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    Elena Raluca PAVEL

    2011-05-01

    Full Text Available The first objective of this study was to examine milking-to-milking variations in milk fat, protein and SCC (somatic cell count. The second objective of this study was to examine variations of milk components (fat, protein and SCC over a period of six months (April-September 2010 at Agricultural Research Development Station Simnic. A total of 128 milk samples (64 morning milking and 64 evening milking ones from milk bulk tank commingled from 90�4 Holstein cows, were collected and analyzed for fat, protein and SCC. Data suggested that milking period effects milk fat, making the fat percentage lower in the morning compared with the evening milking period, effect which was not similar in protein content. Seasonal differences in milk fat and protein were also investigated. The season of year had influenced SCC, fat and protein: SCC increased, while fat and protein decreased. The period of the day when milking took place and the season influenced fat, protein and SCC, but the composition of milk, as well as its hygienic quality, fell within the aplicabile standards for raw milk.

  14. Detection of Coxiella burnetii by PCR in bulk tank milk samples from dairy caprine herds in southeast of Iran

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    Mohammad Khalili

    2015-02-01

    Full Text Available Objective: To use PCR for the detection of Coxiella burnetii (C. burnetii in bulk tank milk samples collected from dairy caprine herds in southeast Iran. Methods: In the present study, 31 goat bulk milk from 31 dairy goat herds were tested for C. burnetii using trans-PCR assay. The animals which their milk samples collected for this study were clinically healthy. Results: In total, 5 of 31 (16.12% goat milk samples were positive. Conclusions: The results of this study indicate clinically healthy dairy goats are important sources of C. burnetii infection in this area.

  15. Effect of gamma irradiation on the properties of various kinds of milk fat. II. Fatty acids composition of milk fat

    International Nuclear Information System (INIS)

    Girgis, E.S.; Rady, A.H.; Kamal, T.H.; Shehata, T.E.; Ibrahim, M.K.

    1986-01-01

    Fresh cow's, buffalo's and goat's milk fat were subjected to ascendent doses of 8-rays of 250, 500 and 750 K.rad as compared to raw milk samples (control). The methyl esters of fats separated from these samples were analyzed using gas liquid chromatographic technique. Total saturated fatty acids (T.S.F.A.) were 70.46%, 67.44% and 72.85%, while total unsaturated fatty acid (T.U.F.A.) were 29.51%, 32.54% and 27.15% for cow's buffalo's and goat's raw milk fats, respectively. Water insoluble volatile fatty acids (W.I.V.F.A.) were much higher in goat's raw milk fat (23.24%) than in cows (6.34%) and buffaloes (5.25%) ones. Palmitic acid represents the predominant saturated fatty acid, while oleic acid represents the major unsaturated fatty acids in the three kinds of milk fat. Linoleic acid was present only in buffalo's and goat's raw milk fat. The exposure of buffalo's and goat's milk to 8-rays doses increased TSFA and decreased TUFA of their fats. Meanwhile the same doses induced a minor change in both TSFA and TUFA of cow's milk one. Also, 8-irradiation increased the relative percentage of Palmitic acid in the three types of milk fat, while linoleic acid decreased in buffalo's and goat's milk fat. Besides, W.I.V.F.A. showed a gradual decrease, when the three types of milk were exposed to ascendent doses of 8-rays

  16. MILK FAT FATTY ACIDS IN RELATION TO MILK PRODUCTION AND QUALITY

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    Vladimír Foltys

    2012-02-01

    Full Text Available Milk fat is from a nutritional point of view of the negative evaluation because of the dominant content of saturated fatty acid with high atherogenic index. Intake of milk fat in the diet is important because of the content of monounsaturated fatty acids, acting favorably against cardiovascular diseases and especially of essential fatty acids, linoleic, alpha linolenic and conjugated linoleic acid (CLA, which is found only in meat and milk of ruminants. These are precursors of biologically active substances - hormones and enzymes. The analysis of relations of fatty acids in milk fat to qualitative-production parameters of milk shows that the correlations of fatty acids with lactation stage and qualitative-production parameters of milk are quite weak in dairy cows with stable type of nutrition in form of whole-the-year feeding mixed feed ration in lowland agricultural area. Changes in milk fat composition are caused by the change in the ratio of de novo and depot fatty acids. Relation of fatty acids to the evaluated parameters lies with their metabolic origin and neither acid nor group underlies the specific influence of the studied parameters, by the means of which it would be possible to influence its proportion in milk fat. And so it is not possible to influence some group or a desirable fatty acid, e.g. CLA, without the influence on total milk fat.

  17. Bioelectrical impedance analysis of bovine milk fat

    Science.gov (United States)

    Veiga, E. A.; Bertemes-Filho, P.

    2012-12-01

    Three samples of 250ml at home temperature of 20°C were obtained from whole, low fat and fat free bovine UHT milk. They were analysed by measuring both impedance spectra and dc conductivity in order to establish the relationship between samples related to fat content. An impedance measuring system was developed, which is based on digital oscilloscope, a current source and a FPGA. Data was measured by the oscilloscope in the frequency 1 kHz to 100 kHz. It was showed that there is approximately 7.9% difference in the conductivity between whole and low fat milk whereas 15.9% between low fat and free fat one. The change of fatness in the milk can be significantly sensed by both impedance spectra measurements and dc conductivity. This result might be useful for detecting fat content of milk in a very simple way and also may help the development of sensors for measuring milk quality, as for example the detection of mastitis.

  18. Bioelectrical impedance analysis of bovine milk fat

    Energy Technology Data Exchange (ETDEWEB)

    Veiga, E A; Bertemes-Filho, P [Department of Electrical Eng., State University of Santa Catarina, Joinville (Brazil)

    2012-12-20

    Three samples of 250ml at home temperature of 20 Degree-Sign C were obtained from whole, low fat and fat free bovine UHT milk. They were analysed by measuring both impedance spectra and dc conductivity in order to establish the relationship between samples related to fat content. An impedance measuring system was developed, which is based on digital oscilloscope, a current source and a FPGA. Data was measured by the oscilloscope in the frequency 1 kHz to 100 kHz. It was showed that there is approximately 7.9% difference in the conductivity between whole and low fat milk whereas 15.9% between low fat and free fat one. The change of fatness in the milk can be significantly sensed by both impedance spectra measurements and dc conductivity. This result might be useful for detecting fat content of milk in a very simple way and also may help the development of sensors for measuring milk quality, as for example the detection of mastitis.

  19. Bioelectrical impedance analysis of bovine milk fat

    International Nuclear Information System (INIS)

    Veiga, E A; Bertemes-Filho, P

    2012-01-01

    Three samples of 250ml at home temperature of 20°C were obtained from whole, low fat and fat free bovine UHT milk. They were analysed by measuring both impedance spectra and dc conductivity in order to establish the relationship between samples related to fat content. An impedance measuring system was developed, which is based on digital oscilloscope, a current source and a FPGA. Data was measured by the oscilloscope in the frequency 1 kHz to 100 kHz. It was showed that there is approximately 7.9% difference in the conductivity between whole and low fat milk whereas 15.9% between low fat and free fat one. The change of fatness in the milk can be significantly sensed by both impedance spectra measurements and dc conductivity. This result might be useful for detecting fat content of milk in a very simple way and also may help the development of sensors for measuring milk quality, as for example the detection of mastitis.

  20. Proteolysis of milk fat globule membrane proteins during in vitro gastric digestion of milk.

    Science.gov (United States)

    Ye, A; Cui, J; Singh, H

    2011-06-01

    The influence of gastric proteolysis on the physicochemical characteristics of milk fat globules and the proteins of the milk fat globule membrane (MFGM) in raw milk and cream was examined in vitro in simulated gastric fluid (SGF) containing various pepsin concentrations at pH 1.6 for up to 2h. Apparent flocculation of the milk fat globules occurred in raw milk samples incubated in SGF containing pepsin, but no coalescence was observed in either raw milk samples or cream samples. The changes in the particle size of the fat globules as a result of the flocculation were dependent on the pepsin concentration. Correspondingly, the physical characteristics of the fat globules and the composition of the MFGM proteins in raw milk changed during incubation in SGF containing pepsin. The major MFGM proteins were hydrolyzed at different rates by the pepsin in the SGF; butyrophilin was more resistant than xanthine oxidase, PAS 6, or PAS 7. Peptides with various molecular weights, which altered with the time of incubation and the pepsin concentration, were present at the surfaces of the fat globules. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  1. 21 CFR 163.155 - Milk chocolate and vegetable fat coating.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Milk chocolate and vegetable fat coating. 163.155... § 163.155 Milk chocolate and vegetable fat coating. (a) Description. Milk chocolate and vegetable fat... label declaration of ingredients for milk chocolate in § 163.130 or skim milk chocolate in § 163.140...

  2. Genetic variation in bovine milk fat composition

    NARCIS (Netherlands)

    Stoop, W.M.

    2009-01-01

    In her thesis, Stoop shows that there is considerable genetic variation in milk fat composition, which opens opportunities to improve milk fat composition by selective breeding. Short and medium chain fatty acids had high heritabilities, whereas variation due to herd (mainly feed effects) was

  3. The overall and fat composition of milk of various species

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    Vesna Gantner

    2015-11-01

    Full Text Available Milk, an essential source of offspring nourishment, varies in it’s composition and properties significantly across species. In human nutrition, fresh milk and dairy products are valuable sources of protein, fat and energy, and are an important part of daily meals. Most of the world’s milk production (85 % comes from cows followed by buffaloes, goats, ewes, mares and donkeys. However milk related food allergies in infants may be a reason for health problems and may cause a decrease in milk. The objective of this paper was to give an overview of the overall composition of milk and fat from different species in comparison to women milk. Regarding the overall milk composition remarkable differences in energy content, fat, lactose, protein and ash of the various milks were found, but also some similarities among milk from ruminants and non-ruminants were detected. The structures of fat globule membranes were similar among non-ruminants and women milk, while the milk fat globule structure in ruminants differed significantly. The size of fat globules was significantly different between species and highly correlated to the milk fat content, regardless of the specie. The amount of triacylglycerols was notably higher, while the amount of free fatty acids and phospholipids was notably lower in milk from ruminants and women compared to milk from mares and donkeys. The triacylglycerol structure in women and non-ruminantsˈ was similar. The percentage of saturated and monounsaturated fatty acids was lower, while the unsaturated fatty acid content was higher in milk from non-ruminants, with a remarkably higher percentage of C-18:2 and C-18:3. The cholesterol content was similar in women and ruminantsˈ milk, but lower in that of non-ruminants. This review indicates that milk from non-ruminants could be more suitable for human nourishment than milk from ruminants.

  4. Genes involved in bovine milk-fat composition

    NARCIS (Netherlands)

    Schennink, A.

    2009-01-01

    The aim of the research described in this thesis was to identify genes that underlie the genetic variation in bovine milk-fat composition. The fat composition of milk samples from approximately 2,000 Dutch Holstein Friesian cows in their first lactation was measured by gas chromatography.

  5. Blood and milk polymorphonuclear leukocyte and monocyte/macrophage functions in naturally caprine arthritis encephalitis virus infection in dairy goats.

    Science.gov (United States)

    Santos, Bruna Parapinski; Souza, Fernando Nogueira; Blagitz, Maiara Garcia; Batista, Camila Freitas; Bertagnon, Heloísa Godoi; Diniz, Soraia Araújo; Silva, Marcos Xavier; Haddad, João Paulo Amaral; Della Libera, Alice Maria Melville Paiva

    2017-06-01

    The exact influence of caprine arthritis encephalitis virus (CAEV) infection on blood and milk polymorphonuclear leukocytes (PMNLs) and monocyte/macrophages of goats remains unclear. Thus, the present study sought to explore the blood and milk PMNL and monocyte/macrophage functions in naturally CAEV-infected goats. The present study used 18 healthy Saanen goats that were segregated according to sera test outcomes into serologically CAEV negative (n=8; 14 halves) and positive (n=10; 14 halves) groups. All milk samples from mammary halves with milk bacteriologically positive outcomes, somatic cell count ≥2×10 6 cellsmL -1 , and abnormal secretions in the strip cup test were excluded. We evaluated the percentage of blood and milk PMNLs and monocyte/macrophages, the viability of PMNLs and monocyte/macrophages, the levels of intracellular reactive oxygen species (ROS) and the nonopsonized phagocytosis of Staphylococcus aureus and Escherichia coli by flow cytometry. In the present study, a higher percentage of milk macrophages (CD14 + ) and milk polymorphonuclear leukocytes undergoing late apoptosis or necrosis (Annexin-V + /Propidium iodide + ) was observed in CAEV-infected goats; we did not find any further alterations in blood and milk PMNL and monocyte/macrophage functions. Thus, regarding our results, the goats naturally infected with CAEV did not reveal pronounced dysfunctions in blood and milk polymorphonuclear leukocytes and monocytes/macrophages. Copyright © 2017 Elsevier B.V. All rights reserved.

  6. Type of milk typically consumed, and stated preference, but not health consciousness affect revealed preferences for fat in milk.

    Science.gov (United States)

    Bakke, Alyssa J; Shehan, Catherine V; Hayes, John E

    2016-04-01

    Fat is an important source of both pleasure and calories in the diet. Dairy products are a major source of fat in the diet, and understanding preferences for fat in fluid milk can potentially inform efforts to change fat consumption patterns or optimize consumer products. Here, patterns of preference for fat in milk were determined in the laboratory among 100 free living adults using rejection thresholds. Participants also answered questions relating to their health concerns, the type of fluid milk typically consumed, and their declared preference for type of milk (in terms of fat level). When revealed preferences in blind tasting were stratified by these measures, we observed striking differences in the preferred level of fat in milk. These data indicate a non-trivial number of consumers who prefer low-fat milk to full fat milk, a pattern that would have been overshadowed by the use of a group mean. While it is widely assumed and claimed that increasing fat content in fluid milk universally increases palatability, present data demonstrate this is not true for a segment of the population. These results underscore the need to go look beyond group means to understand individual differences in food preference.

  7. Full fat milk consumption protects against severe childhood obesity in Latinos

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    Amy L. Beck

    2017-12-01

    Full Text Available Consumption of non- or low-fat dairy products is recommended as a strategy to lower the risk of childhood obesity. However, recent evidence suggests that consumption of whole fat dairy products may, in fact, be protective against obesity. Our objective was to determine the association between milk fat consumption and severe obesity among three-year-old Latino children, a population with a disproportionate burden of obesity and severe obesity. 24-hour-dietary recalls were conducted to determine child intake in San Francisco based cohort recruited in 2006–7. Mother-child dyads were weighed and measured. The 24-hour recall data was analyzed to determine participants' consumption of whole milk, 2% milk, and 1% milk. The milk consumption data was used to calculate grams of milk fat consumed. The cross-sectional association between milk fat intake and severe obesity (BMI ≥ 99th percentile was determined using multivariable logistic regression. Data were available for 145 children, of whom 17% were severely obese. Severely obese children had a lower mean intake of milk fat (5.3 g vs. 8.9 g and fewer drank any milk (79% versus 95% for not severely obese children (p < 0.01. Among the potential confounders assessed, maternal BMI and maternal marital status were associated with severe obesity and were included in a multivariate model. In the multivariate model, higher milk fat consumption was associated with lower odds of severe obesity (OR 0.88 CI 0.80–0.97. Higher milk fat consumption is associated with lower odds of severe obesity among Latino preschoolers. These results call into question recommendations that promote consumption of lower fat milk. Keywords: Preschoolers, Dairy products, Latinos, Nutrition policy, Health disparities

  8. Body measures and milk production, milk fat globules granulometry and milk fatty acid content in Cabannina cattle breed

    Directory of Open Access Journals (Sweden)

    Ricardo Communod

    2013-03-01

    Full Text Available Aim of the study was to achieve scientific information about body measures and milk production of Cabannina cattle, a local breed reared in northern Italy. Fourteen body measures and five morphologic indexes were recorded from 86 heads enrolled in the herd book. Low differences between males and females of the same age-class were shown. Body measures were generally greater than those reported in previous studies, probably due to recent crosses. With reference to milk production, 991 test-day records from 128 lactations of 59 cows were analysed. Average milk daily production was 8 kg/d in 1st lactation to 10.61 in 3rd (P<0.05; the parameters of the Wood equation draw atypical curves with the exception of curves from spring calving cows. Only 74.5% of lactations with an adjusted R2 >0.75 showed a standard curve, with low persistence (7.7%, high value of d at peak (103 d and peak production of 20.18 kg of milk. Moreover, 100 milk samples (40 to 220 d of lactation were submitted to a granulometric survey by laser scatter technique in order to evaluate the dimensions of fat globules; then milk fat was analyzed by gas chromatography, and desaturase indexes were determined. Cabannina cows showed small fat globules with high specific surface. Furthermore mean diameter of milk fat globules decreased during lactation then rose. Milk fat contained high levels of cis-MUFA, and high desaturase indexes. In conclusion, the low size of Cabannina cattle orients for a limited meat production. Instead milk production has a higher economic potential, aimed at cheese production and human nutrition.

  9. Utilization of nitrogen and energy from diets containing protein and fat derived from either goat milk or cow milk.

    Science.gov (United States)

    Ceballos, Laura Sanz; Morales, Eva Ramos; Martínez, Luis Pérez; Extremera, Francisca Gil; Sampelayo, M Remedios Sanz

    2009-11-01

    Consumption of whole milk and related dairy products has decreased considerably as a result of negative aspects associated with the consumption of saturated fats. The main difference between the composition of goat milk and cow milk concerns the composition of the fat, that of goat milk containing a larger proportion of medium-chain triglycerides. The metabolic utilization of these compounds is fundamentally oriented towards their use as sources of energy, and they may even contribute to the synthesis of proteins. This study was carried out, using 40 rats at weaning, in order to determine whether, on the basis of their fat and protein composition, there is any difference between the nutritional utilization of the N and the energy from goat and cow milk. Eight animals were killed on arrival at the laboratory, and the rest were divided into four groups of eight animals and killed at the end of the experiment. Each group was given a different diet: diet 1 contained fat and protein from goat milk; diet 2 had fat from cow milk and protein from goat milk; diet 3 had fat from goat milk and protein from cow milk; diet 4 had fat and protein from cow milk. The animals were allowed to feed ad libitum for 30 d and a balance assay was performed during the final 7 d to determine N and energy utilization. At the same time and by the comparative slaughter method, the protein and fat deposition for each group was established. It was concluded that goat milk protein is more digestible than that of cow milk. Moreover, the metabolic utilization of digestible N was found to be dependent on the sources of both the protein and the fat in the diet; a higher degree of utilization was recorded for the digestible N obtained using diets with protein or fat from goat milk. Consumption of diets with goat milk fat led to a lower level of thermogenesis associated with protein oxidation and a higher one for that associated with fat oxidation, which in turn implied a protein-sparing effect of the

  10. Distribution of Spiked Drugs between Milk Fat, Skim Milk, Whey, Curd, and Milk Protein Fractions: Expansion of Partitioning Models.

    Science.gov (United States)

    Lupton, Sara J; Shappell, Nancy W; Shelver, Weilin L; Hakk, Heldur

    2018-01-10

    The distributions of eight drugs (acetaminophen, acetylsalicylic acid/salicylic acid, ciprofloxacin, clarithromycin, flunixin, phenylbutazone, praziquantel, and thiamphenicol) were determined in milk products (skim milk, milk fat, curd, whey, and whey protein) and used to expand a previous model (from 7 drugs to 15 drugs) for predicting drug distribution. Phenylbutazone and praziquantel were found to distribute with the lipid and curd phases (≥50%). Flunixin distribution was lower but similar in direction (12% in milk fat, 39% in curd). Acetaminophen, ciprofloxacin, and praziquantel preferentially associated with casein proteins, whereas thiamphenicol and clarithromycin associated preferentially to whey proteins. Regression analyses for log [milk fat]/[skim milk] and log [curd]/[whey] had r 2 values of 0.63 and 0.67, respectively, with p of <0.001 for 15 drugs (7 previously tested and 8 currently tested). The robustness of the distribution model was enhanced by doubling the number of drugs originally tested.

  11. Evaluation of increased vitamin D fortification in high-temperature, short-time-processed 2% milk, UHT-processed 2% fat chocolate milk, and low-fat strawberry yogurt.

    Science.gov (United States)

    Hanson, A L; Metzger, L E

    2010-02-01

    The objective of this study was to determine the effect of increased vitamin D fortification (250 IU/serving) of high-temperature, short-time (HTST)-processed 2% fat milk, UHT-processed 2% fat chocolate milk, and low-fat strawberry yogurt on the sensory characteristics and stability of vitamin D during processing and storage. Three replicates of HTST pasteurized 2% fat milk, UHT pasteurized 2% fat chocolate milk, and low-fat strawberry yogurt were manufactured. Each of the 3 replicates for all products contained a control (no vitamin D fortification), a treatment group with 100 IU vitamin D/serving (current level of vitamin D fortification), and a treatment group with 250 IU vitamin D/serving. A cold-water dispersible vitamin D(3) concentrate was used for all fortifications. The HTST-processed 2% fat milk was stored for 21 d, with vitamin D analysis done before processing and on d 0, 14, and 21. Sensory analysis was conducted on d 14. The UHT-processed 2% fat chocolate milk was stored for 60 d, with vitamin D analysis done before processing and on d 0, 40, and 60. Sensory analysis was conducted on d 40. Low-fat strawberry yogurt was stored for 42 d, with vitamin D analysis done before processing, and on d 0, 28, and 42. Sensory analysis was conducted on d 28. Vitamin D levels in the fortified products were found to be similar to the target levels of fortification (100 and 250 IU vitamin D per serving) for all products, indicating no loss of vitamin D during processing. Vitamin D was also found to be stable over the shelf life of each product. Increasing the fortification of vitamin D from 100 to 250 IU/serving did not result in a change in the sensory characteristics of HTST-processed 2% fat milk, UHT-processed 2% fat chocolate milk, or low-fat strawberry yogurt. These results indicate that it is feasible to increase vitamin D fortification from 100 to 250 IU per serving in these products. Copyright 2010 American Dairy Science Association. Published by Elsevier Inc

  12. Effects of xanthosine on gene expression of mammary epithelial cells using RNA sequencing of goat milk fat globules

    Science.gov (United States)

    Although intramammary xanthosine (XS) treatment was reported to increase the mammary stem cell population and milk yield in bovine and caprine, underlying molecular mechanisms remain unclear. The goal of this study was to evaluate effects of XS treatment on the mammary transcriptome in early lactati...

  13. Variability of the caprine whey protein genes and their association with milk yield, composition and renneting properties in the Sarda breed. 1. The LALBA gene.

    Science.gov (United States)

    Dettori, Maria Luisa; Pazzola, Michele; Paschino, Pietro; Pira, Maria Giovanna; Vacca, Giuseppe Massimo

    2015-11-01

    The 5' flanking region and 3' UTR of the caprine LALBA gene were analysed by SSCP and sequencing. A total of nine SNPs were detected: three in the promoter region, two were synonymous coding SNPs at exon-1, and four SNPs were in exon-4, within the 3'UTR. The nucleotide changes located in the promoter region (c.-358T>C, c.-163G>A, c.-121T>G) were genotyped by SSCP in 263 Sarda goats to evaluate their possible effect on milk yield, composition and renneting properties. We observed an effect of the three SNPs on milk yield and lactose content. Genotypes TT and CT at c.-358T>C (P A (P C and c.-121T>G were part of transcription factors binding sites, potentially involved in modulating the LALBA gene expression. The LALBA genotype affected renneting properties (P < 0.001), as heterozygotes c.-358CT and c.-163GA were characterised by delayed rennet coagulation time and curd firming time and the lowest value of curd firmness. The present investigation increases the panel of SNPs and adds new information about the effects of the caprine LALBA gene polymorphism.

  14. Analysis association of milk fat and protein percent in quantitative ...

    African Journals Online (AJOL)

    Analysis association of milk fat and protein percent in quantitative trait locus ... African Journal of Biotechnology ... Protein and fat percent as content of milk are high-priority criteria for financial aims and selection of programs in dairy cattle.

  15. Gravity separation of fat, somatic cells, and bacteria in raw and pasteurized milks.

    Science.gov (United States)

    Caplan, Z; Melilli, C; Barbano, D M

    2013-04-01

    The objective of experiment 1 was to determine if the extent of gravity separation of milk fat, bacteria, and somatic cells is influenced by the time and temperature of gravity separation or the level of contaminating bacteria present in the raw milk. The objective of experiment 2 was to determine if different temperatures of milk heat treatment affected the gravity separation of milk fat, bacteria, and somatic cells. In raw milk, fat, bacteria, and somatic cells rose to the top of columns during gravity separation. About 50 to 80% of the fat and bacteria were present in the top 8% of the milk after gravity separation of raw milk. Gravity separation for 7h at 12°C or for 22h at 4°C produced equivalent separation of fat, bacteria, and somatic cells. The completeness of gravity separation of fat was influenced by the level of bacteria in the milk before separation. Milk with a high bacterial count had less (about 50 to 55%) gravity separation of fat than milk with low bacteria count (about 80%) in 22h at 4°C. Gravity separation caused fat, bacteria, and somatic cells to rise to the top of columns for raw whole milk and high temperature, short-time pasteurized (72.6°C, 25s) whole milk. Pasteurization at ≥76.9°C for 25s prevented all 3 components from rising, possibly due to denaturation of native bovine immunoglobulins that normally associate with fat, bacteria, and somatic cells during gravity separation. Gravity separation can be used to produce reduced-fat milk with decreased bacterial and somatic cell counts, and may be a critical factor in the history of safe and unique traditional Italian hard cheeses produced from gravity-separated raw milk. A better understanding of the mechanism of this natural process could lead to the development of new nonthermal thermal technology (that does not involve heating the milk to high temperatures) to remove bacteria and spores from milk or other liquids. Copyright © 2013 American Dairy Science Association. Published by

  16. Potential population-level nutritional impact of replacing whole and reduced-fat milk with low-fat and skim milk among US children aged 2-19 years.

    Science.gov (United States)

    Rehm, Colin D; Drewnowski, Adam; Monsivais, Pablo

    2015-01-01

    Dietary guidance emphasizes plain low-fat and skim milk over whole, reduced-fat, and flavored milk (milk eligible for replacement [MER]). The objective of this study was to evaluate the population-level impact of such a change on energy, macronutrient and nutrient intakes, and diet cost. Cross-sectional modeling study. Data from the 2001-2002 and 2003-2004 National Health and Nutrition Examination Survey. A total of 8,112 children aged 2-19 years. Energy, macronutrient, and micronutrient intake before and after replacement of MER with low-fat or skim milk. Survey-weighted linear regression models. Milk eligible for replacement accounted for 46% of dairy servings. Among MER consumers, replacement with skim or low-fat milk would lead to a projected reduction in energy of 113 (95% confidence interval [CI], 107-119) and 77 (95% CI, 73-82) kcal/d and percent energy from saturated fat by an absolute value of 2.5% of total energy (95% CI, 2.4-2.6) and 1.4% (95% CI, 1.3-1.5), respectively. Replacement of MER does not change diet costs or calcium and potassium intake. Substitution of MER has the potential to reduce energy and total and saturated fat intake with no impact on diet costs or micronutrient density. The feasibility of such replacement has not been examined and there may be negative consequences if replacement is done with non-nutrient-rich beverages. Copyright © 2015. Published by Elsevier Inc.

  17. Shelf life of pasteurized microfiltered milk containing 2% fat.

    Science.gov (United States)

    Caplan, Z; Barbano, D M

    2013-01-01

    The goal of this research was to produce homogenized milk containing 2% fat with a refrigerated shelf life of 60 to 90 d using minimum high temperature, short time (HTST) pasteurization in combination with other nonthermal processes. Raw skim milk was microfiltered (MF) using a Tetra Alcross MFS-7 pilot plant (Tetra Pak International SA, Pully, Switzerland) equipped with Membralox ceramic membranes (1.4 μm and surface area of 2.31 m(2); Pall Corp., East Hills, NY). The unpasteurized MF skim permeate and each of 3 different cream sources were blended together to achieve three 2% fat milks. Each milk was homogenized (first stage: 17 MPa, second stage: 3 MPa) and HTST pasteurized (73.8°C for 15s). The pasteurized MF skim permeate and the 3 pasteurized homogenized 2% fat milks (made from different fat sources) were stored at 1.7 and 5.7°C and the standard plate count for each milk was determined weekly over 90 d. When the standard plate count was >20,000 cfu/mL, it was considered the end of shelf life for the purpose of this study. Across 4 replicates, a 4.13 log reduction in bacteria was achieved by MF, and a further 0.53 log reduction was achieved by the combination of MF with HTST pasteurization (73.8°C for 15s), resulting in a 4.66 log reduction in bacteria for the combined process. No containers of MF skim milk that was pasteurized after MF exceeded 20,000 cfu/mL bacteria count during 90 d of storage at 5.7°C. The 3 different approaches used to reduce the initial bacteria and spore count of each cream source used to make the 2% fat milks did not produce any shelf-life advantage over using cold separated raw cream when starting with excellent quality raw whole milk (i.e., low bacteria count). The combination of MF with HTST pasteurization (73.8°C for 15s), combined with filling and packaging that was protected from microbial contamination, achieved a refrigerated shelf life of 60 to 90 d at both 1.7 and 5.7°C for 2% fat milks. Copyright © 2013 American

  18. Animal factors affecting fatty acid composition of cow milk fat: A review

    African Journals Online (AJOL)

    , cow individuality, parity and stage of lactation) on fatty acid (FA) composition of milk fat. Genetic parameters affecting the composition of the FAs in milk are reviewed and the possibilities for altering milk fat composition are discussed.

  19. The effect of milk processing on the microstructure of the milk fat globule and rennet induced gel observed using confocal laser scanning microscopy.

    Science.gov (United States)

    Ong, L; Dagastine, R R; Kentish, S E; Gras, S L

    2010-04-01

    Confocal laser scanning microscopy (CLSM) was successfully used to observe the effect of milk processing on the size and the morphology of the milk fat globule in raw milk, raw ultrafiltered milk, and standardized and pasteurized milk prepared for cheese manufacture (cheese-milk) and commercial pasteurized and homogenized milk. Fat globule size distributions for the milk preparations were analyzed using both image analysis and light scattering and both measurements produced similar data trends. Changes to the native milk fat globule membrane (MFGM) were tracked using a MFGM specific fluorescent stain that allowed MFGM proteins and adsorbed proteins to be differentiated on the fat globule surface. Sodium dodecyl sulfate polyacrylamide gel electrophoresis confirmed the identity of native MFGM proteins isolated from the surface of fat globules within raw, UF retentate, and cheese-milk preparations, whereas only casein was detected on the surface of fat globules in homogenized milk. The microstructure, porosity, and gel strength of the rennet induced gel made from raw milk and cheese-milk was also found to be comparable and significantly different to that made from homogenized milk. Our results highlight the potential use of CLSM as a tool to observe the structural details of the fat globule and associated membrane close to its native environment.

  20. Higher milk fat content is associated with higher 25-hydroxyvitamin D concentration in early childhood.

    Science.gov (United States)

    Vanderhout, Shelley M; Birken, Catherine S; Parkin, Patricia C; Lebovic, Gerald; Chen, Yang; O'Connor, Deborah L; Maguire, Jonathon L

    2016-05-01

    Current guidelines for cow's milk consumption in children older than age 2 years suggest 1% or 2% milk to reduce the risk of obesity. Given that milk is the main dietary source of vitamin D for North American children and that vitamin D is fat soluble, we hypothesized 25-hydroxyvitamin D (25(OH)D) concentration to be positively associated with the fat content of milk. The objective was to determine the relationship between the fat content of milk consumed and the serum 25(OH)D concentration; our secondary objective was to explore the role that the volume of milk consumed played in this relationship. We completed a cross-sectional study of children aged 12-72 months in the TARGetKids! research network. Multivariable linear regression was used to test the association between milk fat content and child 25(OH)D, adjusted for clinically relevant covariates. The interaction between volume of milk and fat content was examined. Two thousand eight hundred fifty-seven children were included in the analysis. The fat content of milk was positively associated with 25(OH)D (p = 0.03), and the interaction between the volume of milk consumed and the milk fat content was statistically significant (p = 0.005). Children who drank 1% milk needed 2.46 cups (95% confidence interval (CI) 2.38-2.54) of milk to have a 25(OH)D concentration similar to that of children who drank 1 cup of homogenized milk (3.25% fat). Children who consumed 1% milk had 2.05 (95% CI 1.73-2.42) times higher odds of having a 25(OH)D concentration <50 nmol/L compared with children who consumed homogenized milk. In conclusion, recommendations for children to drink lower-fat milk (1% or 2%) may compromise serum 25(OH)D levels and may require study to ensure optimal childhood health.

  1. Chromatography methods and chemometrics for determination of milk fat adulterants

    Science.gov (United States)

    Trbović, D.; Petronijević, R.; Đorđević, V.

    2017-09-01

    Milk and milk-based products are among the leading food categories according to reported cases of food adulteration. Although many authentication problems exist in all areas of the food industry, adequate control methods are required to evaluate the authenticity of milk and milk products in the dairy industry. Moreover, gas chromatography (GC) analysis of triacylglycerols (TAGs) or fatty acid (FA) profiles of milk fat (MF) in combination with multivariate statistical data processing have been used to detect adulterations of milk and dairy products with foreign fats. The adulteration of milk and butter is a major issue for the dairy industry. The major adulterants of MF are vegetable oils (soybean, sunflower, groundnut, coconut, palm and peanut oil) and animal fat (cow tallow and pork lard). Multivariate analysis enables adulterated MF to be distinguished from authentic MF, while taking into account many analytical factors. Various multivariate analysis methods have been proposed to quantitatively detect levels of adulterant non-MFs, with multiple linear regression (MLR) seemingly the most suitable. There is a need for increased use of chemometric data analyses to detect adulterated MF in foods and for their expanded use in routine quality assurance testing.

  2. Distribution of animal drugs between skim milk and milk fat fractions in spiked whole milk: Understanding the potential impact on commercial milk products

    Science.gov (United States)

    Seven animal drugs [penicillin G (PENG), sulfadimethoxine (SDMX), oxytetracycline (OTET), erythromycin (ERY), ketoprofen (KETO), thiabendazole (THIA) and ivermectin (IVR)] were used to evaluate drug distribution between milk fat and skim milk fractions of cow milk. Greater than 90% of radioactivity...

  3. Comparative Analysis of the miRNome of Bovine Milk Fat, Whey and Cells.

    Science.gov (United States)

    Li, Ran; Dudemaine, Pier-Luc; Zhao, Xin; Lei, Chuzhao; Ibeagha-Awemu, Eveline Mengwi

    2016-01-01

    Abundant miRNAs have been identified in milk and mammary gland tissues of different species. Typically, RNA in milk can be extracted from different fractions including fat, whey and cells and the mRNA transcriptome of milk could serve as an indicator of the transcriptome of mammary gland tissue. However, it has not been adequately validated if the miRNA transcriptome of any milk fraction could be representative of that of mammary gland tissue. The objectives of this study were to (1) characterize the miRNA expression spectra from three milk fractions- fat, whey and cells; (2) compare miRNome profiles of milk fractions (fat, whey and cells) with mammary gland tissue miRNome, and (3) determine which milk fraction miRNome profile could be a better representative of the miRNome profile of mammary gland tissue. Milk from four healthy Canadian Holstein cows in mid lactation was collected and fractionated. Total RNA extracted from each fraction was used for library preparation followed by small RNA sequencing. In addition, miRNA transcripts of mammary gland tissues from twelve Holstein cows in our previous study were used to compare our data. We identified 210, 200 and 249 known miRNAs from milk fat, whey and cells, respectively, with 188 universally expressed in the three fractions. In addition, 33, 31 and 36 novel miRNAs from milk fat, whey and cells were identified, with 28 common in the three fractions. Among 20 most highly expressed miRNAs in each fraction, 14 were expressed in common and 11 were further shared with mammary gland tissue. The three milk fractions demonstrated a clear separation from each other using a hierarchical cluster analysis with milk fat and whey being most closely related. The miRNome correlation between milk fat and mammary gland tissue (rmean = 0.866) was significantly higher than the other two pairs (p whey/mammary gland tissue (rmean = 0.755) and milk cell/mammary gland tissue (rmean = 0.75), suggesting that milk fat could be an

  4. Thermal properties of milk fat, xanthine oxidase, caseins and whey proteins in pulsed electric field-treated bovine whole milk.

    Science.gov (United States)

    Sharma, Pankaj; Oey, Indrawati; Everett, David W

    2016-09-15

    Thermodynamics of milk components (milk fat, xanthine oxidase, caseins and whey proteins) in pulsed electric field (PEF)-treated milk were compared with thermally treated milk (63 °C for 30 min and 73 °C for 15s). PEF treatments were applied at 20 or 26 kV cm(-1) for 34 μs with or without pre-heating of milk (55 °C for 24s), using bipolar square wave pulses in a continuous mode of operation. PEF treatments did not affect the final temperatures of fat melting (Tmelting) or xanthine oxidase denaturation (Tdenaturation), whereas thermal treatments increased both the Tmelting of milk fat and the Tdenaturation for xanthine oxidase by 2-3 °C. Xanthine oxidase denaturation was ∼13% less after PEF treatments compared with the thermal treatments. The enthalpy change (ΔH of denaturation) of whey proteins decreased in the treated-milk, and denaturation increased with the treatment intensity. New endothermic peaks in the calorimetric thermograms of treated milk revealed the formation of complexes due to interactions between MFGM (milk fat globule membrane) proteins and skim milk proteins. Evidence for the adsorption of complexes onto the MFGM surface was obtained from the increase in surface hydrophobicity of proteins, revealing the presence of unfolded hydrophobic regions. Copyright © 2016 Elsevier Ltd. All rights reserved.

  5. DSC of Milk Fats from Various Animals with High Levels of Medium ...

    African Journals Online (AJOL)

    NICO

    fatty acid on milk fat crystallization, than is possible with dietary changes, other species as well as non-ruminant species may be studied. Apart from the commercially exploited mammals, we were only able to locate work on crystallization of camel. (Camelus dromedarius) milk fat.20 It was found that the camel milk.

  6. Potential Population-Level Nutritional Impact of Replacing Whole and Reduced-Fat Milk With Low-Fat and Skim Milk Among US Children Aged 2–19 Years

    Science.gov (United States)

    Rehm, Colin D.; Drewnowski, Adam; Monsivais, Pablo

    2015-01-01

    Objective Dietary guidance emphasizes plain low-fat and skim milk over whole, reduced-fat, and flavored milk (milk eligible for replacement [MER]). The objective of this study was to evaluate the population-level impact of such a change on energy, macronutrient and nutrient intakes, and diet cost. Design Cross-sectional modeling study. Setting Data from the 2001–2002 and 2003–2004 National Health and Nutrition Examination Survey. Participants A total of 8,112 children aged 2–19 years. Main Outcome Measures Energy, macronutrient, and micronutrient intake before and after replacement of MER with low-fat or skim milk. Analysis Survey-weighted linear regression models. Results Milk eligible for replacement accounted for 46% of dairy servings. Among MER consumers, replacement with skim or low-fat milk would lead to a projected reduction in energy of 113 (95% confidence interval [CI], 107–119) and 77 (95% CI, 73–82) kcal/d and percent energy from saturated fat by an absolute value of 2.5% of total energy (95% CI, 2.4–2.6) and 1.4% (95% CI, 1.3–1.5), respectively. Replacement of MER does not change diet costs or calcium and potassium intake. Conclusions Substitution of MER has the potential to reduce energy and total and saturated fat intake with no impact on diet costs or micronutrient density. The feasibility of such replacement has not been examined and there may be negative consequences if replacement is done with non-nutrient–rich beverages. PMID:25528079

  7. Phospholipid classes and fatty acid composition of ewe’s and goat’s milk

    Directory of Open Access Journals (Sweden)

    Zancada, L.

    2013-06-01

    Full Text Available The content, distribution of individual species, and the fatty acid composition of phospholipids (PL from ewe’s and goat’s milk were analyzed. The binding of enterotoxigenic and uropathogenic Escherichia coli strains to PL and the inhibition of bacterial hemagglutination by PL were addressed using high performance thin-layer chromatography-overlay assays and microtiter plates, respectively. Ovine and caprine milk contained more PL than bovine milk but less than human milk. The profile of individual PL was similar, including sphingomyelin, phosphatidylcholine, phosphatidylethanolamine, phosphatidylserine and phosphatidylinositol in both ovine and caprine milk. Regarding the fatty acid composition, a high content of long-chain fatty acids (more than C16 and unsaturated fatty acids, with C18:1 as the most abundant was found in ovine and caprine milk PL. Ovine milk has longer and less saturated fatty acids while caprine milk has shorter and more saturated ones. Neither the adhesion of any bacterial strains assayed to the individual PL from ovine or caprine milk nor the inhibition of bacterial hemagglutination by PL were observed. These are important constituents of the milk fat globule membrane, but it seems that they do not play a role in the defence of new-borns against bacteria if the results obtained are taken into account.Se ha analizado el contenido, distribución de las especies individuales y la composición en ácidos grasos de los fosfolípidos (FL de la leche de oveja y de cabra. Se ha estudiado también la unión de cepas enterotoxigénicas y uropatogénicas de Escherichia coli a estos compuestos y el efecto de los FL sobre la hemaglutinación provocada por estas bacterias mediante inmunodetección en placa y ensayos en placas multipocillo, respectivamente. La leche de oveja y de cabra contiene más FL que la de vaca, pero menos que la leche humana. El perfil de FL individuales es similar en la leche de oveja y de cabra e incluye

  8. Processing effects on physicochemical properties of creams formulated with modified milk fat.

    Science.gov (United States)

    Bolling, J C; Duncan, S E; Eigel, W N; Waterman, K M

    2005-04-01

    Type of thermal process [high temperature, short time pasteurization (HTST) or ultra-high temperature pasteurization (UHT)] and homogenization sequence (before or after pasteurization) were examined for influence on the physicochemical properties of natural cream (20% milk fat) and creams formulated with 20% low-melt, fractionated butteroil emulsified with skim milk, or buttermilk and butter-derived aqueous phase. Homogenization sequence influenced physicochemical makeup of the creams. Creams homogenized before pasteurization contained more milk fat surface material, higher phospholipid levels, and less protein at the milk fat interface than creams homogenized after pasteurization. Phosphodiesterase I activity was higher (relative to protein on lipid globule surface) when cream was homogenized before pasteurization. Creams formulated with skim milk and modified milk fat had relatively more phospholipid adsorbed at the milk fat interface. Ultra-high-temperature-pasteurized natural and reformulated creams were higher in viscosity at all shear rates investigated compared with HTST-pasteurized creams. High-temperature, short time-pasteurized natural cream was more viscous than HTST-pasteurized reformulated creams at most shear rates investigated. High-temperature, short time-pasteurized creams had better emulsion stability than UHT-pasteurized creams. Cream formulated with buttermilk had creaming stability most comparable to natural cream, and cream formulated with skim milk and modified butteroil was least stable to creaming. Most creams feathered in a pH range of 5.00 to 5.20, indicating that they were moderately stable to slightly unstable emulsions. All processing sequences yielded creams within sensory specifications with the exception of treatments homogenized before UHT pasteurization and skim milk formulations homogenized after UHT pasteurization.

  9. Effects of ratio of milk fat to soy bean oil and whipping time on qualities of milk ice cream

    Directory of Open Access Journals (Sweden)

    Sukrit Thaiudom

    2007-01-01

    Full Text Available Qualities of ice cream are based on air cells, ice crystals and fat particles, which are the important parts to build up a good structure of ice cream. Ice cream whipping time also affects the ice cream qualities.This study focused on effects of ratio of milk fat to soy bean oil, whipping time, and their interaction on ice cream mix viscosity, overrun, air cell size, fat destabilization, hardness, melting rate, and shape retention ofice cream. Ice creams with ratio of milk fat to soy bean oil at 100:0, 50:50, 0:100 and whipping time at 15 and 20 min were produced and determined for their qualities. The results showed that ratio of milk fat to soybean oil affected all qualities of ice cream, while duration of whipping time influenced the overrun and air cell size. The interaction of ratio of milk fat to soy bean oil and whipping time affected only overrun. Ice creammix with ratio of milk fat to soy bean oil 100:0 showed the highest apparent viscosity and hardness and the biggest air cell size. Whipping time of ice cream for 20 min showed a bigger size of air cells than the whippingtime for 15 min (p < 0.05. These results can be applied to the manufacture of modified ice cream.

  10. Free fat and physical structure of spray-dried whole milk

    NARCIS (Netherlands)

    Buma, T.J.

    1971-01-01

    Many workers have observed that under standardized conditions only part of the fat present in spray-dried milk can be extracted by fat solvents. This fat is usually called 'free fat' and has been related to other powder properties which are of practical importance.

    Contradictory results

  11. Relationship between fat globule size and chemical and fatty acid composition of cow's milk in mid lactation

    Directory of Open Access Journals (Sweden)

    Cosima Scolozzi

    2010-01-01

    Full Text Available The milk in 57 Italian Fresian cows in mid lactation was analysed in order to define the relationship between some qualitative milk parameters and the size of milk fat globules. The study focused on the morphometric evaluation of milk fat globules, chemical parameteres and fatty acid composition of the milk. The results show that a prevalence of milk fat globules with a diameter 6 um was associated (P<0.01 with greater milk yield nad a higher percentage of lactose, non-fat dry matter and ash............

  12. Relationship between fat globule size and chemical and fatty acid composition of cow's milk in mid lactation

    Directory of Open Access Journals (Sweden)

    Mina Martini

    2006-01-01

    Full Text Available The milk in 57 Italian Fresian cows in mid lactation was analysed in order to define the relationship between some qualitative milk parameters and the size of milk fat globules. The study focused on the morphometric evaluation of milk fat globules, chemical parameteres and fatty acid composition of the milk. The results show that a prevalence of milk fat globules with a diameter 6 um was associated (P<0.01 with greater milk yield nad a higher percentage of lactose, non-fat dry matter and ash............

  13. Milk fat globules: fatty acid composition, size and in vivo regulation of fat liquidity.

    Science.gov (United States)

    Timmen, H; Patton, S

    1988-07-01

    Populations of large and small milk fat globules were isolated and analyzed to determine differences in fatty acid composition. Globule samples were obtained by centrifugation from milks of a herd and of individual animals produced under both pasture and barn feeding. Triacylglycerols of total globule lipids were prepared by thin layer chromatography and analyzed for fatty acid composition by gas chromatography. Using content of the acids in large globules as 100%, small globules contained fewer short-chain acids, -5.9%, less stearic acid, -22.7%, and more oleic acids, +4.6%, mean values for five trials. These differences are consistent with alternative use of short-chain acids or oleic acid converted from stearic acid to maintain liquidity at body temperature of milk fat globules and their precursors, intracellular lipid droplets. Stearyl-CoA desaturase (EC 1.14.99.5), which maintains fluidity of cellular endoplasmic reticulum membrane, is suggested to play a key role in regulating globule fat liquidity. Possible origins of differences between individual globules in fatty acid composition of their triacylglycerols are discussed.

  14. Milk fat globule membrane and buttermilks: from composition to valorization

    Directory of Open Access Journals (Sweden)

    Vanderghem, C.

    2010-01-01

    Full Text Available Buttermilk, the by-product from butter manufacture, is low cost and available in large quantities but has been considered for many years as invaluable. However, over the last two decades it has gained considerable attention due to its specific composition in proteins and polar lipids from the milk fat globule membrane (MFGM. The aim of this review is to take stock of current buttermilk knowledge. Firstly, the milk fat globule membrane composition and structure are described. Secondly, buttermilk and its associated products are defined according to the milk fat making process. Structure and mean composition of these products are summarized from recent dairy research data and related to technological properties, especially the emulsifying properties provided by MFGM components. Finally, new applications are presented, leading to promising valorizations of buttermilk and its derivate products.

  15. Function of SREBP1 in the Milk Fat Synthesis of Dairy Cow Mammary Epithelial Cells

    Directory of Open Access Journals (Sweden)

    Nan Li

    2014-09-01

    Full Text Available Sterol regulatory element-binding proteins (SREBPs belong to a family of nuclear transcription factors. The question of which is the most important positive regulator in milk fat synthesis in dairy cow mammary epithelial cells (DCMECs between SREBPs or other nuclear transcription factors, such as peroxisome proliferator-activated receptor γ (PPARγ, remains a controversial one. Recent studies have found that mTORC1 (the mammalian target of rapamycin C1 regulates SREBP1 to promote fat synthesis. Thus far, however, the interaction between the SREBP1 and mTOR (the mammalian target of rapamycin pathways in the regulation of milk fat synthesis remains poorly understood. This study aimed to identify the function of SREBP1 in milk fat synthesis and to characterize the relationship between SREBP1 and mTOR in DCMECs. The effects of SREBP1 overexpression and gene silencing on milk fat synthesis and the effects of stearic acid and serum on SREBP1 expression in the upregulation of milk fat synthesis were investigated in DCMECs using immunostaining, Western blotting, real-time quantitative PCR, lipid droplet staining, and detection kits for triglyceride content. SREBP1 was found to be a positive regulator of milk fat synthesis and was shown to be regulated by stearic acid and serum. These findings indicate that SREBP1 is the key positive regulator in milk fat synthesis.

  16. Temperature effects on the ultrasonic separation of fat from natural whole milk.

    Science.gov (United States)

    Leong, Thomas; Juliano, Pablo; Johansson, Linda; Mawson, Raymond; McArthur, Sally L; Manasseh, Richard

    2014-11-01

    This study showed that temperature influences the rate of separation of fat from natural whole milk during application of ultrasonic standing waves. In this study, natural whole milk was sonicated at 600kHz (583W/L) or 1MHz (311W/L) with a starting bulk temperature of 5, 25, or 40°C. Comparisons on separation efficiency were performed with and without sonication. Sonication using 1MHz for 5min at 25°C was shown to be more effective for fat separation than the other conditions tested with and without ultrasound, resulting in a relative change from 3.5±0.06% (w/v) fat initially, of -52.3±2.3% (reduction to 1.6±0.07% (w/v) fat) in the skimmed milk layer and 184.8±33.2% (increase to 9.9±1.0% (w/v) fat) in the top layer, at an average skimming rate of ∼5g fat/min. A shift in the volume weighted mean diameter (D[4,3]) of the milk samples obtained from the top and bottom of between 8% and 10% relative to an initial sample D[4,3] value of 4.5±0.06μm was also achieved under these conditions. In general, faster fat separation was seen in natural milk when natural creaming occurred at room temperature and this separation trend was enhanced after the application of high frequency ultrasound. Copyright © 2014 Elsevier B.V. All rights reserved.

  17. Microstructure and Composition of Full Fat Cheddar Cheese Made with Ultrafiltered Milk Retentate

    Science.gov (United States)

    Ong, Lydia; Dagastine, Raymond R.; Kentish, Sandra E.; Gras, Sally L.

    2013-01-01

    Milk protein is often standardised prior to cheese-making using low concentration factor ultrafiltration retentate (LCUFR) but the effect of LCUFR addition on the microstructure of full fat gel, curd and Cheddar cheese is not known. In this work, Cheddar cheeses were made from cheese-milk with or without LCUFR addition using a protein concentration of 3.7%–5.8% w/w. The fat lost to sweet whey was higher in cheese made from cheese-milk without LCUFR or from cheese-milk with 5.8% w/w protein. At 5.8% w/w protein concentration, the porosity of the gel increased significantly and the fat globules within the gel and curd tended to pool together, which possibly contributed to the higher fat loss in the sweet whey. The microstructure of cheese from cheese-milk with a higher protein concentration was more compact, consistent with the increased hardness, although the cohesiveness was lower. These results highlight the potential use of LCUFR for the standardization of protein concentration in cheese-milk to 4%–5% w/w (equivalent to a casein to total protein ratio of 77%–79% w/w) to increase yield. Beyond this concentration, significant changes in the gel microstructure, cheese texture and fat loss were observed. PMID:28239117

  18. Effect of gamma irradiation on the unsaponifiable matter components of cows, buffaloes and goats milk fat

    International Nuclear Information System (INIS)

    Rady, A.H.

    1986-01-01

    Fresh cow's, buffalo's and goat's milk were treated with gamma-irradiation from a cobalt-60 source at safe doses (250, 500 and 750 krad) in addition to raw milk of the same types. Results indicate that total hydrocarbon was much lower in unsaponifiable matter (unsap. m) of goat's raw milk fat than that of cow's and buffalo's. Unsap. m of cow's milk fat consisted of ten hydrocarbon compounds, while it consisted of eight hydrocarbon compounds in both buffaloes and goats ones. Moreover, the unsap. m of goat's milk had the highest total sterols followed by buffalo's and cow's, respectively. Cholesterol represents the predominant sterol compound of the unsap. m in all kinds of raw milk fat. The application of ascendent doses of gamma irradiation increased total hydrocarbons and decreased total sterols (particularly cholesterol compounds) of unsap. m of both buffalo's and goat's milk fats, while the reverse trend occurred with cow's milk fat

  19. Human milk fat substitute from butterfat: production by enzymatic interesterification and evaluation of oxidative stability

    DEFF Research Database (Denmark)

    Sørensen, Ann-Dorit Moltke; Xu, Xuebing; Zhang, Long

    2010-01-01

    Recent data have suggested that the fatty acid composition and molecular structure of fats in infant formulas should be as similar to human milk fat as possible to obtain optimal fat and calcium absorption from the infant formula. This work investigated the possibilities of using enzyme technology...... and butterfat as a material to produce a fat similar to human milk fat with respect to the above parameters. Moreover, the oxidative stability of the enzyme modified human milk fat substitute (HMFS) was compared to the fat blend used for the production of HMFS. Using a combination of enzyme technology......, fractionation and batch deodorization and with butterfat in combination with soybean oil and rapeseed oil as raw materials it was possible to produce HMFS with a molecular structure and fatty acid composition that was very similar to that of human milk fat. The oxidative stability of the HMFS oil was lower than...

  20. Effects of fat supplementations on milk production and composition, ruminal and plasma parameters of dairy cows

    Directory of Open Access Journals (Sweden)

    L. Bailoni

    2010-04-01

    Full Text Available The effects on milk yield and quality caused by the same amount (325 g/d/cow of lipids provided by 3 different fat sources (hydrogenate palm fat, HF; calcium salt palm fat, CaSF; full-fat toasted soybean, TS, top dressed to a common total mixed ration, were investigated. Supplementations did not affect feed intake and milk yield, but markedly changed the acidic profile of milk fat. CaSF and TS significantly increased the proportions of unsaturated fatty acids of milk fat with respect to control and to HF. The 3 fat sources did not affect the concentrations of ammonia and VFA of rumen fluid. TS only slightly increased (P<0.10 plasma urea content because of a higher dietary protein supply, with respect to the other treatments. The use of a low amount of toasted and cracked full fat soybean seem to be interesting to increase the energy concentration of diets in replacement to commercial fat products and it can be use to modify the milk fat quality increasing the fraction with benefit effects on human health.

  1. The effect of milk fat globules on adherence and internalization of Salmonella Enteritidis to HT-29 cells.

    Science.gov (United States)

    Guri, A; Griffiths, M; Khursigara, C M; Corredig, M

    2012-12-01

    Milk fat globules were extracted from bovine and goat milk and incubated with HT-29 human adenocarcinoma cells to assess the attachment and internalization of Salmonella Enteritidis. Because the expression of bacterial adhesins is highly affected by the presence of antibiotic, the attachment was studied with and without antibiotic in the cell growth medium. Although no inhibitory effect of the fat globules was observed in the presence of the antibiotic, milk fat globules significantly inhibited the binding and internalization of Salmonella in medium free of antibiotic. The fat globules from both bovine and goat milk markedly reduced bacterial binding and invasion compared with controls, and the cells treated with goat milk-derived fat globules demonstrated greater protective properties than those derived from bovine milk. The effect of heat treatment on bovine fat globules was also investigated, and it was shown that the fat globules from heated milk had a higher degree of inhibition than those from unheated milk. Copyright © 2012 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  2. Evaluation of energy status of dairy cows using milk fat, protein and urea concentrations

    Directory of Open Access Journals (Sweden)

    Kirovski Danijela

    2011-11-01

    Full Text Available Energy status of dairy cows may be estimated using results for concentrations of fat, protein and urea (MUN in milk samples obtained from bulk tank or individual cows. Using individual cow milk samples is recommended on dairy farms in our geografical region due to the unhomogenity of cows in the herds in respect to their genetic potential for milk production. Depression of milk fat occurs as a consequence of heat stress, underfeeding of peripartal cows, overfeeding concentrate with reduced ration fiber levels or overfeeding with dietary fat. High milk fat content is usually combined with severe negative energy balance. Nutrition and feeding practices have great impact on milk protein level. A deficiency of crude protein in the ration may depress protein in milk. Feeding excessive dietary protein does not significantly increase milk protein. MUN analyses point out potential problems in feeding program on dairy farm. High MUN values may reflect excessive dietary crude protein and/or low rumen degradable non fiber carbohydrates intake. Also, MUN levels is impacted by heat stress since its value is increased during the summer season. Low MUNs indicate a possible dietary protein deficiency. Additionally, low MUNs concentration may indicate excess in dietary nonstructural carbohydrates. On the bases on the interrelationships between protein and urea concentrations, as well as protein and fat concentrations in individual milk sample, estimation of energy balance of dairy cows may be done more accurately.

  3. The overall and fat composition of milk of various species

    OpenAIRE

    Vesna Gantner; Pero Mijić; Mirjana Baban; Zoran Škrtić; Alka Turalija

    2015-01-01

    Milk, an essential source of offspring nourishment, varies in it’s composition and properties significantly across species. In human nutrition, fresh milk and dairy products are valuable sources of protein, fat and energy, and are an important part of daily meals. Most of the world’s milk production (85 %) comes from cows followed by buffaloes, goats, ewes, mares and donkeys. However milk related food allergies in infants may be a reason for health problems and may cause a decrease in milk. T...

  4. Major advances in concentrated and dry milk products, cheese, and milk fat-based spreads.

    Science.gov (United States)

    Henning, D R; Baer, R J; Hassan, A N; Dave, R

    2006-04-01

    Advances in dairy foods and dairy foods processing since 1981 have influenced consumers and processors of dairy products. Consumer benefits include dairy products with enhanced nutrition and product functionality for specific applications. Processors convert raw milk to finished product with improved efficiencies and have developed processing technologies to improve traditional products and to introduce new products for expanding the dairy foods market. Membrane processing evolved from a laboratory technique to a major industrial process for milk and whey processing. Ultra-filtration and reverse osmosis have been used extensively in fractionation of milk and whey components. Advances in cheese manufacturing methods have included mechanization of the making process. Membrane processing has allowed uniform composition of the cheese milk and starter cultures have become more predictable. Cheese vats have become larger and enclosed as well as computer controlled. Researchers have learned to control many of the functional properties of cheese by understanding the role of fat and calcium distribution, as bound or unbound, in the cheese matrix. Processed cheese (cheese, foods, spreads, and products) maintain their importance in the industry as many product types can be produced to meet market needs and provide stable products for an extended shelf life. Cheese delivers concentrated nutrients of milk and bio-active peptides to consumers. The technologies for the production of concentrated and dried milk and whey products have not changed greatly in the last 25 yr. The size and efficiencies of the equipment have increased. Use of reverse osmosis in place of vacuum condensing has been proposed. Modifying the fatty acid composition of milkfat to alter the nutritional and functional properties of dairy spread has been a focus of research in the last 2 decades. Conjugated linoleic acid, which can be increased in milkfat by alteration of the cow's diet, has been reported to have

  5. Effect of package light transmittance on the vitamin content of milk, part 3: Fortified UHT low-fat milk

    NARCIS (Netherlands)

    Saffert, A.; Pieper, G.; Jetten, J.

    2009-01-01

    This work is the third and last part of a milk study evaluating the effect of package light transmittance on the vitamin content of milk, in this case on fortified UHT low-fat milk. The milk was stored under light with an intensity of 700 lux in polyethylene terephthalate (PET) bottles with varying

  6. Characterization of goat milk and potentially symbiotic non-fat yogurt

    Directory of Open Access Journals (Sweden)

    Noelia Fernanda Paz

    2014-09-01

    Full Text Available Combining prebiotics and probiotic microorganisms improve quality in the formulation of foods. In this paper, the characteristics of goat milk and symbiotic yogurt were studied. Raw goat milk was analyzed and the skimming process was optimized. For the formulation of a potentially non-fat symbiotic yogurt made with skimmed goat milk, inulin, gelatin, sugar, and Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus casei subsp. rhamnoshus. Chemical characteristics, acceptability, and viability of lactic acid bacteria and probiotic culture were assessed. The protein and fat content of the raw milk was 2.90 and 3.56 g/100 mL, respectively. The optimum skimming process was obtained at 9,800 rpm and 4 °C for 15 minutes. The product formulated had a protein and fat content of 4.04 to 0.04 g/100 mL, good sensory properties, and acceptability of 95%. The lactic bacteria count was 9 × 10(7 CFU mL- 1, and probiotic culture count was higher than 1 × 10(6 CFU mL- 1, which guarantees their effect and capacity to survive in the digestive tract and spread in the intestine. The yogurt was stable during the 21 days of storage. Therefore, this study shows that goat milk yogurt is an adequate delivery vehicle of the probiotic culture L. casei and inulin.

  7. Effects of various forms of mastitis, in the progesterone concentrations of cow milk and milk fat, as determined by RIA and EIA

    International Nuclear Information System (INIS)

    Hoedemaker, M.

    1982-01-01

    The progesterone concentration in milk fat was determined in milk samples taken from 39 cows with a corpus luteum and an average blood plasma progesterone concentration of 15.35 ± 6.26 nmole/l. The samples were collected mornings and evenings from each of the four quarters at the end of milking. 29 animals had healthy as well as diseased udder quarters. In 10 animals all four quarters were affected. There was no statistically significant difference in the progesterone concentration in the milk and in the milk fat, between the normal and affected secretion. There was also no correlation between the various forms of mastitis, causative agent, secretion findings or leucocyte content and the clinical finding in the udder quarter. Of a total of 156 samples investigated with the milk progesterone test (normal as well as affected secretion), 9 samples contained less than 5 ng progesterone/ml milk, which was set as the lower limit for evidence of the presence of an active corpus luteum. Using this lower limit, 5.8% were false negative results when compared with the actual status of the ovary. Eight of the nine secretion samples with less than 5 ng progesterone/ml milk from cows with an active corpus luteum, were from udder quarters affected with mastitis. It is probable that there is a causal relationship between the mastitis and the low progesterone content in the milk. The milk fat progesterone determination was carried out by means of the RIA and EIA. A comparison of the progesterone concentration in the milk fat and in the milk from the milk samples taken in the morning and evening demonstrated no statistically significant differences. (orig.) [de

  8. Feeding Unprotected CLA Methyl Esters Compared to Sunflower Seeds Increased Milk CLA Level but Inhibited Milk Fat Synthesis in Cows

    Directory of Open Access Journals (Sweden)

    F. Dohme-Meier

    2012-01-01

    Full Text Available An experiment was conducted to compare the effect of the same amount of 18:2 offered either as 18:2n-6 or as a mixture of unprotected 18:2c9t11 and 18:2t10c12 on feed intake, milk components as well as plasma and milk fatty acid profile. Fifteen cows were blocked by milk yield and milk fat percentage and within block assigned randomly to 1 of 3 treatments (n = 5. Each cow passed a 12-d adjustment period (AP on a basal diet. After the AP cows received 1 of 3 supplements during an 18-d experimental period (EP. The supplements contained either 1.0 kg ground sunflower seeds (S, 0.5 kg conjugated linoleic acid (CLA-oil (C or 0.75 kg of a mixture of ground sunflower seeds and CLA-oil (2:1; SC. All 3 supplements contained the same amount of 18:2 either as CLA (∑18:2c9t11+18:2t10c12, 1:1 or as 18:2c9c12. During the last 2 d of AP and the last 4 d of EP feed intake and milk yield were recorded daily and milk samples were collected at each milking. Blood samples were collected from the jugular vein on d 11 of AP and d 15 and 18 of EP. The 18:2 intake increased in all treatments from AP to EP. Regardless of the amount of supplemented CLA, the milk fat percentage decreased by 2.35 and 2.10%-units in treatment C and SC, respectively, whereas in the treatment S the decrease was with 0.99%-unit less pronounced. Thus, C and SC cows excreted daily a lower amount of milk fat than S cows. The concentration of trans 18:1 in the plasma and the milk increased from AP to EP and increased with increasing dietary CLA supply. While the concentration of 18:2c9t11 and 18:2t10c12 in the plasma and that of 18:2t10c12 in the milk paralleled dietary supply, the level of 18:2c9t11 in the milk was similar in C and CS but still lower in S. Although the dietary concentration of CLA was highest in treatment C, the partial replacement of CLA by sunflower seeds had a similar inhibitory effect on milk fat synthesis. Comparable 18:2c9t11 levels in the milk in both CLA treatments

  9. Supplementation with bypass fat in silvopastoral systems diminishes the ratio of milk saturated/unsaturated fatty acids.

    Science.gov (United States)

    Mahecha, L; Angulo, J; Salazar, B; Cerón, M; Gallo, J; Molina, C H; Molina, E J; Suárez, J F; Lopera, J J; Olivera, M

    2008-04-01

    This study was conducted to evaluate if supplementing bypass fat to cows under silvopastoral systems, increases the concentration of unsaturated fatty acids in milk, thus improving the saturated/ unsaturated ratio without a negative effect on total milk yield in fat or protein. Two concentrations of two different sources of bypass fat were evaluated for 40 days, each in a group of 24 multiparous Lucerna (Colombian breed) cows. A cross-over design of 8 Latin squares 3 x 3 was used. The variables submitted to analysis were body condition, daily milk production and milk composition. Body condition, milk yield and milk quality were not different but there was a significant decrease in the amount of saturated fatty acid in both experiments while the unsaturated fat increased significantly in experiment 1 and remained stable in experiment 2. Results, such as these have as far as we know, not been reported previously and they provide an approach for the improvement of milk as a "functional food".

  10. Amiata donkeys: fat globule characteristics, milk gross composition and fatty acids

    Directory of Open Access Journals (Sweden)

    Mina Martini

    2014-02-01

    Full Text Available Amiata donkeys are a native breed reared in central Italy. Safeguarding native donkey breeds represents an opportunity for the development of marginal areas, especially given that donkey milk is now appearing on the market due to its potential benefits for human health. To date, only a few studies have focused on the characteristics of the milk fat globules (MFGs in the donkey species. The aim of this study was to assess the morphometric characteristics of the fat globules, gross composition and fatty acid classes in milk from Amiata donkeys reared according to the typical farming and feeding systems of the area of origin. Individual milk samples, collected from 28 Amiata donkeys between 90 and 150 days of lactation, showed the following average composition (g/100 mL: 9.47 dry matter, 1.63 protein, 0.78 casein, 0.53 fat, 7.12 lactose, and 0.36 ash. The unsaturated:saturated fatty acids ratio in milk was close to 1. The percentage of short chains was 12.29, and the percentage of long chain fatty acids was 47.64. The donkey MFGs showed an average diameter of 1.92 μm, and a number of 2.18*109/mL. Regarding MFG distribution, 70% of the globules donkey of milk are smaller than 2 μm. In conclusion, the gross composition and fatty acids of Amiata donkey milk showed similarities with milk from other Italian donkey breeds, with the exception of the monounsaturated fatty acid values which were slightly higher. Donkey MFGs had a smaller diameter and were fewer than in the ruminant species.

  11. Genetic Variation among Staphylococcus aureus Strains from Norwegian Bulk Milk

    Science.gov (United States)

    Jørgensen, H. J.; Mørk, T.; Caugant, D. A.; Kearns, A.; Rørvik, L. M.

    2005-01-01

    Strains of Staphylococcus aureus obtained from bovine (n = 117) and caprine (n = 114) bulk milk were characterized and compared with S. aureus strains from raw-milk products (n = 27), bovine mastitis specimens (n = 9), and human blood cultures (n = 39). All isolates were typed by pulsed-field gel electrophoresis (PFGE). In addition, subsets of isolates were characterized using multilocus sequence typing (MLST), multiplex PCR (m-PCR) for genes encoding nine of the staphylococcal enterotoxins (SE), and the cloverleaf method for penicillin resistance. A variety of genotypes were observed, and greater genetic diversity was found among bovine than caprine bulk milk isolates. Certain genotypes, with a wide geographic distribution, were common to bovine and caprine bulk milk and may represent ruminant-specialized S. aureus. Isolates with genotypes indistinguishable from those of strains from ruminant mastitis were frequently found in bulk milk, and strains with genotypes indistinguishable from those from bulk milk were observed in raw-milk products. This indicates that S. aureus from infected udders may contaminate bulk milk and, subsequently, raw-milk products. Human blood culture isolates were diverse and differed from isolates from other sources. Genotyping by PFGE, MLST, and m-PCR for SE genes largely corresponded. In general, isolates with indistinguishable PFGE banding patterns had the same SE gene profile and isolates with identical SE gene profiles were placed together in PFGE clusters. Phylogenetic analyses agreed with the division of MLST sequence types into clonal complexes, and isolates within the same clonal complex had the same SE gene profile. Furthermore, isolates within PFGE clusters generally belonged to the same clonal complex. PMID:16332822

  12. Alfalfa silage ratios and full fat extruded soybeans on milk

    African Journals Online (AJOL)

    USER

    2010-08-16

    Aug 16, 2010 ... Treatments were arranged in a 2 × 3 factorial with 0 or 5% full fat extruded soybeans meal (dry matter basis) and ... Milk fat and lactose were not affected by replacing corn .... The oven temperature was initially 180°C for 45.

  13. Determination of fat and total protein content in milk using conventional digital imaging

    DEFF Research Database (Denmark)

    Kucheryavskiy, Sergey; Melenteva, Anastasiia; Bogomolov, Andrey

    2014-01-01

    into account spatial distribution of light, diffusely transmitted through a sample. The proposed method has been tested on two sample sets prepared from industrial raw milk standards, with variable fat and protein content. Partial Least-Squares (PLS) regression on the features calculated from images......The applicability of conventional digital imaging to quantitative determination of fat and total protein in cow’s milk, based on the phenomenon of light scatter, has been proved. A new algorithm for extracting features from digital images of milk samples has been developed. The algorithm takes...... of monochromatically illuminated milk samples resulted in models with high prediction performance when analysed the sets separately (best models with cross-validated R2=0.974 for protein and R2=0.973 for fat content). However when analysed the sets jointly the obtained results were significantly worse (best models...

  14. Impact of variation at the FTO locus on milk fat yield in Holstein dairy cattle.

    Science.gov (United States)

    Zielke, Lea G; Bortfeldt, Ralf H; Reissmann, Monika; Tetens, Jens; Thaller, Georg; Brockmann, Gudrun A

    2013-01-01

    This study explores the biological role of the Fat Mass and Obesity associated (FTO) gene locus on milk composition in German Holstein cattle. Since FTO controls energy homeostasis and expenditure and the FTO locus has repeatedly shown association with obesity in human studies, we tested FTO as a candidate gene in particular for milk fat yield, which represents a high amount of energy secreted during lactation. The study was performed on 2,402 bulls and 860 cows where dense milk composition data were available. Genetic information was taken from a 2 Mb region around FTO. Five SNPs and two haplotype blocks in a 725 kb region covering FTO and the neighboring genes RPGRIP1L, U6ATAC, and 5 S rRNA were associated with milk fat yield and also affected protein yield in the same direction. Interestingly, higher frequency SNP alleles and haplotypes within the FTO gene increased milk fat and protein yields by up to 2.8 and 2.2 kg per lactation, respectively, while the most frequent haplotype in the upstream block covering exon 1 of FTO to exon 15 of RPGRIP1L had opposite effects with lower fat and milk yield. Both haplotype blocks were also significant in cows. The loci accounted for about 1% of the corresponding trait variance in the population. The association signals not only provided evidence for at least two causative mutations in the FTO locus with a functional effect on milk but also milk protein yield. The pleiotropic effects suggest a biological function on the usage of energy resources and the control of energy balance rather than directly affecting fat and protein synthesis. The identified effect of the obesity gene locus on milk energy content suggests an impact on infant nutrition by breast feeding in humans.

  15. Impact of variation at the FTO locus on milk fat yield in Holstein dairy cattle.

    Directory of Open Access Journals (Sweden)

    Lea G Zielke

    Full Text Available This study explores the biological role of the Fat Mass and Obesity associated (FTO gene locus on milk composition in German Holstein cattle. Since FTO controls energy homeostasis and expenditure and the FTO locus has repeatedly shown association with obesity in human studies, we tested FTO as a candidate gene in particular for milk fat yield, which represents a high amount of energy secreted during lactation. The study was performed on 2,402 bulls and 860 cows where dense milk composition data were available. Genetic information was taken from a 2 Mb region around FTO. Five SNPs and two haplotype blocks in a 725 kb region covering FTO and the neighboring genes RPGRIP1L, U6ATAC, and 5 S rRNA were associated with milk fat yield and also affected protein yield in the same direction. Interestingly, higher frequency SNP alleles and haplotypes within the FTO gene increased milk fat and protein yields by up to 2.8 and 2.2 kg per lactation, respectively, while the most frequent haplotype in the upstream block covering exon 1 of FTO to exon 15 of RPGRIP1L had opposite effects with lower fat and milk yield. Both haplotype blocks were also significant in cows. The loci accounted for about 1% of the corresponding trait variance in the population. The association signals not only provided evidence for at least two causative mutations in the FTO locus with a functional effect on milk but also milk protein yield. The pleiotropic effects suggest a biological function on the usage of energy resources and the control of energy balance rather than directly affecting fat and protein synthesis. The identified effect of the obesity gene locus on milk energy content suggests an impact on infant nutrition by breast feeding in humans.

  16. Determination of fat and total protein content in milk using conventional digital imaging.

    Science.gov (United States)

    Kucheryavskiy, Sergey; Melenteva, Anastasiia; Bogomolov, Andrey

    2014-04-01

    The applicability of conventional digital imaging to quantitative determination of fat and total protein in cow's milk, based on the phenomenon of light scatter, has been proved. A new algorithm for extracting features from digital images of milk samples has been developed. The algorithm takes into account spatial distribution of light, diffusely transmitted through a sample. The proposed method has been tested on two sample sets prepared from industrial raw milk standards, with variable fat and protein content. Partial Least-Squares (PLS) regression on the features calculated from images of monochromatically illuminated milk samples resulted in models with high prediction performance when analysed the sets separately (best models with cross-validated R(2)=0.974 for protein and R(2)=0.973 for fat content). However when analysed the sets jointly with the obtained results were significantly worse (best models with cross-validated R(2)=0.890 for fat content and R(2)=0.720 for protein content). The results have been compared with previously published Vis/SW-NIR spectroscopic study of similar samples. Copyright © 2013 Elsevier B.V. All rights reserved.

  17. Infrared analyzers for breast milk analysis: fat levels can influence the accuracy of protein measurements.

    Science.gov (United States)

    Kwan, Celia; Fusch, Gerhard; Bahonjic, Aldin; Rochow, Niels; Fusch, Christoph

    2017-10-26

    Currently, there is a growing interest in lacto-engineering in the neonatal intensive care unit, using infrared milk analyzers to rapidly measure the macronutrient content in breast milk before processing and feeding it to preterm infants. However, there is an overlap in the spectral information of different macronutrients, so they can potentially impact the robustness of the measurement. In this study, we investigate whether the measurement of protein is dependent on the levels of fat present while using an infrared milk analyzer. Breast milk samples (n=25) were measured for fat and protein content before and after being completely defatted by centrifugation, using chemical reference methods and near-infrared milk analyzer (Unity SpectraStar) with two different calibration algorithms provided by the manufacturer (released 2009 and 2015). While the protein content remained unchanged, as measured by elemental analysis, measurements by infrared milk analyzer show a difference in protein measurements dependent on fat content; high fat content can lead to falsely high protein content. This difference is less pronounced when measured using the more recent calibration algorithm. Milk analyzer users must be cautious of their devices' measurements, especially if they are changing the matrix of breast milk using more advanced lacto-engineering.

  18. Effects of goat milk or milk replacer diet on meat quality and fat composition of suckling goat kids.

    Science.gov (United States)

    Bañón, S; Vila, R; Price, A; Ferrandini, E; Garrido, M D

    2006-02-01

    The effects of a diet with goat milk "GM" or milk replacer "MR" on the meat quality and fat composition of suckling Murciano-Granadina kids were studied. MR consisted of powdered skimmed milk, coconut oil and fat, and cereal products and by-products. Raw meat quality (moisture, protein, lipids, ash, collagen, cholesterol, haem pigments, CIELab colour, pH and water retention capacity), fatty acid "FA" composition and eating quality of cooked meat (odour, flavour and texture) were determined. Diet had only a slight effect on raw meat quality but had a pronounced effect on fatty acid composition and eating quality of cooked meat. MR diet increased the water/protein proportion in the muscle. The saturated/unsaturated FA ratio in GM and MR fat was 0.94 and 2.27, respectively. The major FA in GM and MR fat were C16:0 and C18:1, respectively. Short-chain C4-C12 hardly accumulated in the adipose tissue of suckling kid, increasing the relative percentages of C14-C20. This effect was more pronounced in MR fat, due to the fact that MR contained more short-chain fatty acids than GM. MR diet gave cooked meat a more intense characteristic goat meat odour and flavour, more tenderness and more juiciness than the natural suckling diet. This fact could be related to differences in meat and fat composition.

  19. Role of adult fat body and milk gland in larval nourishment of Glossina morsitans

    International Nuclear Information System (INIS)

    Langley, P.A.; Bursell, E.

    1980-01-01

    The Glossina larva is nourished entirely in utero by 'milk' composed of equal parts lipid and protein or protein-derivatives, produced by the adult female accessory gland or milk gland. A series of experiments in which activities of the female fat body and milk gland were studied separately, showed that during early pregnancy fat body synthesized and stored triglyceride and, to a lesser extent, protein, utilizing either 14 C leucine or 14 C palmitate in the process. Late in the pregnancy cycle, synthetic activity of the fat body was reduced whereas that of the milk gland increased, both lipid and protein synthesis being conspicuous at this time. There was apparently a switch in mid-pregnancy at which time the milk gland became the dominant organ for synthesis of nutrient substances. Results support the hypothesis that the adult fat body provides the major store, derived from blood meals ingested during early pregnancy, from which the milk gland obtains the lipid component of the milk. The gland itself synthesizes the bulk of the protein components from digested blood meals ingested during the latter half of pregnancy. Control of the processes identified, and their cyclical nature, suggests a neuroendocrine involvement. Identification of this involvement, and the underlying control mechanisms for hormone synthesis and degradation, may well lead to more specific methods of vector control acting through disruption of larval nutrition. (author)

  20. Bovine milk fat enriched in conjugated linoleic and vaccenic acids attenuates allergic airway disease in mice.

    Science.gov (United States)

    Kanwar, R K; Macgibbon, A K; Black, P N; Kanwar, J R; Rowan, A; Vale, M; Krissansen, G W

    2008-01-01

    It has been argued that a reduction in the Western diet of anti-inflammatory unsaturated lipids, such as n-3 polyunsaturated fatty acids, has contributed to the increase in the frequency and severity of allergic diseases. We investigated whether feeding milk fat enriched in conjugated linoleic acid and vaccenic acids (VAs) ('enriched' milk fat), produced by supplementing the diet of pasture-fed cows with fish and sunflower oil, will prevent development of allergic airway responses. C57BL/6 mice were fed a control diet containing soybean oil and diets supplemented with milk lipids. They were sensitized by intraperitoneal injection of ovalbumin (OVA) on days 14 and 28, and challenged intranasally with OVA on day 42. Bronchoalveolar lavage fluid, lung tissues and serum samples were collected 6 days after the intranasal challenge. Feeding of enriched milk fat led to marked suppression of airway inflammation as evidenced by reductions in eosinophilia and lymphocytosis in the airways, compared with feeding of normal milk fat and control diet. Enriched milk fat significantly reduced circulating allergen-specific IgE and IgG1 levels, together with reductions in bronchoalveolar lavage fluid of IL-5 and CCL11. Treatment significantly inhibited changes in the airway including airway epithelial cell hypertrophy, goblet cell metaplasia and mucus hypersecretion. The two major components of enriched milk fat, cis-9, trans-11 conjugated linoleic acid and VA, inhibited airway inflammation when fed together to mice, whereas alone they were not effective. Milk fat enriched in conjugated linoleic and VAs suppresses inflammation and changes to the airways in an animal model of allergic airway disease.

  1. The effect of stage of lactation on daily milk yield, and milk fat and protein content in Tsigai and Improved Valachian ewes

    Directory of Open Access Journals (Sweden)

    Marta Oravcová

    2015-02-01

    Full Text Available The objective of this study was to analyse the effect of stage of lactation on daily milk yield, and milk fat and protein content in Tsigai and Improved Valachian ewes. Breed lactation curves for daily milk yield, and milk fat and protein content were modelled as a sub-model of the three-trait animal model based on repeated test-day records that were collected by the Breeding Services of the Slovak Republic between 1995 and 2010. Data included 188403 (Tsigai and 352094 (Improved Valachian ewe’s performance records. Pedigree file included 35484 (Tsigai and 66994 (Improved Valachian animals with genetic ties to ewes with milk performance data. The fixed part of the model included parity, litter size and stage of lactation. The effect of days in milk (i.e. stage of lactation was fitted using Ali and Schaeffer lactation curve. The random part of the model included flock-test day effect, direct additive genetic effect, and permanent environmental effect of ewe nested within lactation. Due to limited number of test-day records in the first and the eighth month of lactation and related difficulties in modelling milk traits in these phases of lactation, the lactation curves were plotted between days 30 and 210. During lactation period the daily milk yield curves were decreasing, while milk fat and protein content were increasing. Because of higher changes at the beginning of lactation balanced with higher changes at the end of lactation in Tsigai and smaller changes at the beginning of lactation balanced with smaller changes at the end of lactation in Improved Valachian, 150d milk yield and average milk fat and protein content were almost the same in both breeds.

  2. Palm kernel expeller increases milk fat content when fed to grazing ...

    African Journals Online (AJOL)

    van Wyngaard, Josef

    2017-03-13

    Mar 13, 2017 ... blocks to one of four treatment concentrates: PKE0, PKE10, PKE20, and PKE30, .... Milk fat, protein, lactose, and milk urea nitrogen (MUN) content were ... added heat-stable alpha-amylase (protein enzyme EC 3.2.1.1) (1 ...

  3. Studies on acetate, propionate and glucose utilization for milk fat and other milk components in buffalo and cows

    International Nuclear Information System (INIS)

    Wahal, C.K.; Varma, A.; Singh, U.B.; Ranjhan, S.K.

    1974-01-01

    Experiments were conducted on two lactating buffaloes and two lactating cows, to study the differences in the utilization of 14 C-acetate, 14 C-propionate and 3 H-glucose for the synthesis of milk fat, milk casein and milk lactalbumin. The animals were maintained on identical condition of feed. Single infusion technique was used throughout the course of investigation. Samples of milk were collected at different time intervals between 0 to 48 h and the radioactivity was determined in different milk fractions after separation. (author)

  4. Studies on acetate, propionate and glucose utilization for milk fat and other milk components in buffalo and cows

    Energy Technology Data Exchange (ETDEWEB)

    Wahal, C K; Varma, A; Singh, U B; Ranjhan, S K [Indian Veterinary Research Inst., Izatnagar. Div. of Animal Nutrition

    1974-12-01

    Experiments were conducted on two lactating buffaloes and two lactating cows, to study the differences in the utilization of /sup 14/C-acetate, /sup 14/C-propionate and /sup 3/H-glucose for the synthesis of milk fat, milk casein and milk lactalbumin. The animals were maintained on identical condition of feed. Single infusion technique was used throughout the course of investigation. Samples of milk were collected at different time intervals between 0 to 48 h and the radioactivity was determined in different milk fractions after separation.

  5. Phospholipids in Milk Fat: Composition, Biological and Technological Significance, and Analytical Strategies

    Directory of Open Access Journals (Sweden)

    Giovanna Contarini

    2013-01-01

    Full Text Available Glycerophospholipids and sphingolipids are quantitatively the most important phospholipids (PLs in milk. They are located on the milk fat globule membrane (MFGM and in other membranous material of the skim milk phase. They include principally phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol and phosphatidylserine, while sphingomyelin is the dominant species of sphingolipids There is considerable evidence that PLs have beneficial health effects, such as regulation of the inflammatory reactions, chemopreventive and chemotherapeutic activity on some types of cancer, and inhibition of the cholesterol absorption. PLs show good emulsifying properties and can be used as a delivery system for liposoluble constituents. Due to the amphiphilic characteristics of these molecules, their extraction, separation and detection are critical points in the analytical approach. The extraction by using chloroform and methanol, followed by the determination by high pressure liquid chromatography (HPLC, coupled with evaporative light scattering (ELSD or mass detector (MS, are the most applied procedures for the PL evaluation. More recently, nuclear magnetic resonance spectrometry (NMR was also used, but despite it demonstrating high sensitivity, it requires more studies to obtain accurate results. This review is focused on milk fat phospholipids; their composition, biological activity, technological properties, and significance in the structure of milk fat. Different analytical methodologies are also discussed.

  6. Enhanced creaming of milk fat globules in milk emulsions by the application of ultrasound and detection by means of optical methods.

    Science.gov (United States)

    Juliano, P; Kutter, A; Cheng, L J; Swiergon, P; Mawson, R; Augustin, M A

    2011-09-01

    The effects of application of ultrasonic waves to recombined milk emulsions (3.5% fat, 7% total solids) and raw milk on fat destabilization and creaming were examined. Coarse and fine recombined emulsions (D[4,3]=9.3 μm and 2.7 μm, respectively) and raw milk (D[4,3]=4.9 μm) were subjected to ultrasound for 5 min at 35°C and 400 kHz or 1.6 MHz (using a single transducer) or 400 kHz (where the emulsion was sandwiched between two transducers). Creaming, as calculated from Turbiscan measurements, was more evident in the coarse recombined emulsion and raw milk compared to that of the recombined fine emulsion. Micrographs confirmed that there was flocculation and coalescence in creamed layer of emulsion. Coalescence was confirmed by particle size measurement. These results imply that ultrasound has potential to pre-dispose fat particles in milk emulsions to creaming in standing wave systems and in systems with inhomogeneous sound distributions. Crown Copyright © 2011. Published by Elsevier B.V. All rights reserved.

  7. INFLUENCE OF MILK FAT IN THE RESISTANCE OF Mycobacterium fortuitum TO SLOW PASTEURIZATION

    Directory of Open Access Journals (Sweden)

    Karina Ramirez Starikoff

    2016-01-01

    Full Text Available ortuitum. Milk samples were divided into two portions, whole and skimmed, each part was inoculated with M. fortuitum and then distributed in tubes for quantification of the agent during pasteurization, in a water bath. As samples were diluted and plated on Lowenstein-Jensen (37 °C/5 days, the count results were expressed as log10 CFU/mL. The heat treatment reduced 4.4 log10 CFU/mL for goat whole milk (2.8% fat, 4.9 log10 CFU/mL for skim goat milk (0.3%, 3.9 log10 CFU/ml for whole bovine milk (5.9%, and 5.4 log10 CFU/mL for skim bovine milk (0.2%, without significant difference, possibly because of the low number of samples. Values of D65 °C were, respectively, 10.51 minutes, 8.61 minutes, 18.02 minutes, and 7.82 minutes and the low R2 value of the straight line equations indicated that other factors, in addition to the ones studied, influenced the heat death of the agent. The results suggest a trend of influence by fat milk, and by the animal species on the decay rate of M. fortuitum, and that pasteurization was less effective over M. fortuitum in whole bovine milk. Keywords: fat content;

  8. Effects of emulsion droplet sizes on the crystallisation of milk fat.

    Science.gov (United States)

    Truong, Tuyen; Bansal, Nidhi; Sharma, Ranjan; Palmer, Martin; Bhandari, Bhesh

    2014-02-15

    The crystallisation properties of milk fat emulsions containing dairy-based ingredients as functions of emulsion droplet size, cooling rate, and emulsifier type were investigated using a differential scanning calorimeter (DSC). Anhydrous milk fat and its fractions (stearin and olein) were emulsified with whey protein concentrate, sodium caseinate, and Tween80 by homogenisation to produce emulsions in various size ranges (0.13-3.10 μm). Particle size, cooling rate, and types of emulsifier all had an influence on the crystallisation properties of fat in the emulsions. In general, the crystallisation temperature of emulsified fats decreased with decreasing average droplet size and was of an exponent function of size, indicating that the influence of particle size on crystallisation temperature is more pronounced in the sub-micron range. This particle size effect was also verified by electron microscopy. Copyright © 2013 Elsevier Ltd. All rights reserved.

  9. The effects of low fat chocolate milk on postexercise recovery in collegiate athletes.

    Science.gov (United States)

    Spaccarotella, Kim J; Andzel, Walter D

    2011-12-01

    Spaccarotella, KJ and Andzel, WD. The effects of low fat chocolate milk on postexercise recovery in collegiate athletes. J Strength Cond Res 25(12): 3456-3460, 2011-Drinking chocolate milk between exercise sessions may improve recovery. The purpose of this study was to examine the effects of low fat chocolate milk vs. a carbohydrate-electrolyte beverage (CE) on recovery between preseason practice sessions among 5 male and 8 female Division III soccer players. The study used a randomized crossover design: between morning and afternoon practices, athletes received either an amount of chocolate milk that provided 1 g carbohydrate per kilogram body weight or an equal volume of CE (mean volume of 615 ± 101 ml). After their afternoon practice, they completed a shuttle run to fatigue. Data were analyzed using the Wilcoxon paired rank-sign test (for shuttle run time) and the paired samples t-test (for dietary intake). No significant differences in run time were reported for the group. For the men only, there was a trend of increased time to fatigue with chocolate milk compared with the CE (exact p = 0.03). Low fat chocolate milk may therefore be as good as a CE at promoting recovery between training sessions during preseason.

  10. Separation of milk fat globules via microfiltration: Effect of diafiltration media and opportunities for stream valorization.

    Science.gov (United States)

    Jukkola, A; Partanen, R; Rojas, O J; Heino, A

    2016-11-01

    Milk fat globule membranes (MFGM) sourced in buttermilk have gained recent interest given their nutritional value and functional properties. However, production of isolated MFGM has been challenging given their size similarity with casein micelles, which limits attempts toward fractionation by size exclusion techniques. Therefore, the hypothesis underpinning this study is that the removal of proteins from cream before butter-making facilitates MFGM isolation. As such, milk fat globules were separated from raw whole milk via microfiltration (1.4-µm pore diameter and 0.005-m 2 filtration surface area) by using 3 diafiltration media; namely, skim milk ultrafiltration permeate, saline, and water. Their effects on the stability of the milk fat globules and protein permeation was elucidated. Whereas a substantial reduction in protein concentration was achieved with all diafiltration media (~90% reduction), water and saline produced negligible membrane fouling with better filtration performance. Moreover, diafiltration with skim milk ultrafiltration permeate exhibited reduced permeate flux. Colloidal stability of the resultant milk decreased with all diafiltration solutions due to changing composition and reduced apparent viscosity. Overall, microfiltration was found to be an efficient method for separation of milk fat globules from whole milk, leading to increased MFGM fragment concentration in buttermilk dry matter, thus making it more suitable for industrial utilization. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  11. Total milk fat extraction and quantification of polar and neutral lipids of cow, goat, and ewe milk by using a pressurized liquid system and chromatographic techniques.

    Science.gov (United States)

    Castro-Gómez, M P; Rodriguez-Alcalá, L M; Calvo, M V; Romero, J; Mendiola, J A; Ibañez, E; Fontecha, J

    2014-11-01

    Although milk polar lipids such as phospholipids and sphingolipids located in the milk fat globule membrane constitute 0.1 to 1% of the total milk fat, those lipid fractions are gaining increasing interest because of their potential beneficial effects on human health and technological properties. In this context, the accurate quantification of the milk polar lipids is crucial for comparison of different milk species, products, or dairy treatments. Although the official International Organization for Standardization-International Dairy Federation method for milk lipid extraction gives satisfactory results for neutral lipids, it has important disadvantages in terms of polar lipid losses. Other methods using mixtures of solvents such as chloroform:methanol are highly efficient for extracting polar lipids but are also associated with low sample throughput, long time, and large solvent consumption. As an alternative, we have optimized the milk fat extraction yield by using a pressurized liquid extraction (PLE) method at different temperatures and times in comparison with those traditional lipid extraction procedures using 2:1 chloroform:methanol as a mixture of solvents. Comparison of classical extraction methods with the developed PLE procedure were carried out using raw whole milk from different species (cows, ewes, and goats) and considering fat yield, fatty acid methyl ester composition, triacylglyceride species, cholesterol content, and lipid class compositions, with special attention to polar lipids such as phospholipids and sphingolipids. The developed PLE procedure was validated for milk fat extraction and the results show that this method performs a complete or close to complete extraction of all lipid classes and in less time than the official and Folch methods. In conclusion, the PLE method optimized in this study could be an alternative to carry out milk fat extraction as a routine method. Copyright © 2014 American Dairy Science Association. Published by

  12. Olive oil increases the magnitude of postprandial chylomicron remnants compared to milk fat and safflower oil.

    Science.gov (United States)

    Higashi, K; Ishikawa, T; Shige, H; Tomiyasu, K; Yoshida, H; Ito, T; Nakajima, K; Yonemura, A; Sawada, S; Nakamura, H

    1997-10-01

    The acute effects of olive oil, milk fat and safflower oil on postprandial lipemia and remnant lipoprotein metabolism were investigated. Eight Healthy male volunteers randomly underwent three types of oral fat-vitamin A loading tests. The test drink was a mixture of retinyl palmitate (RP)(50,000 IU of aqueous vitamin A/m2 body surface area) and one of the three types of oils (40 g of fat/m2 body surface area): olive oil (70.7% oleic acid of total fatty acids); milk fat (69.3% saturated fatty acid); safflower oil (74.2% linoleic acid). Olive oil significantly increased plasma triacylglycerol and RP concentrations 4 hours after fat loading, as compared to other fats. Increases of remnant like particle concentrations were higher after olive oil than after the other two fats. These results show that olive oil increases the magnitude of postprandial chylomicrons and chylomicron remnants compared to milk fat and safflower oil.

  13. Interspecies and seasonal differences of retinol in dairy ruminant´s milk

    Directory of Open Access Journals (Sweden)

    Lucia Hodulová

    2015-08-01

    Full Text Available Milk is an essential source of macronutrients and among lipophilic vitamins is significant source of retinol. The contribution of milk to the reference daily intake for retinol varies from 11% to 16%, worldwide. The most consumed dairy products are fresh, dehydrated and condensed milk in which the amonuts of retinol are not modified to those of in whole milk. Retinol is essential to ensure a good functionality of the immune system and plays a critical role in vision, reproduction, cell differentiation as well as growth and development and is found only in animal tissues. The aim of our study was to evaluate the interspecies differences in the retinol concentration of whole raw bovine, caprine and ovine milk and to observe seasonal variation of retinol in bulk tank milk samples. Samples of raw milk were colleceted on different farms in the Czech Republic between 2013 and 2014. Retinol was measured by ultra high performance liquid chromatography with UV detection (325 nm in isocratic mode after alkaline saponification with methanolic potassium hydroxide solution and liquid-liquid extraction into non polar organic solvent of whole raw milk. To avoid vitamin losses or degradation during the procedure, antioxidants were added to the sample extraction media. Our results indicate significant interspecies differences between bovine and ovine milk and caprine and ovine milk. Concentration of retinol is very similar in bovine and caprine milk 0.96 ±0.11 mg/L, 0.94 ±0.25 mg/L, respectively. The mean concentration in sheep´s milk is 1.75 ±0.24 mg/L. The seasonal variation of retinol in raw bovine milk was detected as high significant, with the highest concentration during winter. These results contribute to the nutrition evaluation of milk in the Czech Republic and indicate, that the sheep´s milk is the best source of retinol among the milks of ruminants kept in the Czech Republic, however it is not used in its fluid form for human consumption.

  14. Effect of homogenization and heat treatment on the behavior of protein and fat globules during gastric digestion of milk.

    Science.gov (United States)

    Ye, Aiqian; Cui, Jian; Dalgleish, Douglas; Singh, Harjinder

    2017-01-01

    The effects of homogenization and heat treatment on the formation and the breakdown of clots during gastric digestion of whole milk were investigated using a human gastric simulator. Homogenization and heat treatment led to formation of coagula with fragmented and crumbled structures compared with the coagulum formed from raw whole milk, but a larger fraction of the protein and more fat globules were incorporated into the coagula induced by action of the milk-clotting enzyme pepsin. The fat globules in the whole milk appeared to be embedded in the clots as they formed. After formation of the clot, the greater numbers of pores in the structures of the clots formed with homogenized milk and heated whole milk led to greater rates of protein hydrolysis by pepsin, which resulted in faster release of fat globules from the clots into the digesta. Coalescence of fat globules occurred both in the digesta and within the protein clots no matter whether they were in homogenized or heated milk samples. The formation of clots with different structures and hence the changes in the rates of protein hydrolysis and the release of milk fat into the digesta in the stomach provide important information for understanding the gastric emptying of milk and the potential to use this knowledge to manipulate the bioavailability of fat and other fat-soluble nutrients in dairy products. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  15. Effects of induced subacute ruminal acidosis on milk fat content and milk fatty acid profile.

    Science.gov (United States)

    Enjalbert, F; Videau, Y; Nicot, M C; Troegeler-Meynadier, A

    2008-06-01

    Two lactating dairy cows fitted with a rumen cannula received successively diets containing 0%, 20%, 34% and again 0% of wheat on a dry matter basis. After 5, 10 and 11 days, ruminal pH was measured between 8:00 and 16:00 hours, and milk was analysed for fat content and fatty acid profile. Diets with 20% and 34% wheat induced a marginal and a severe subacute ruminal acidosis respectively. After 11 days, diets with wheat strongly reduced the milk yield and milk fat content, increased the proportions of C8:0 to C13:0 even- or odd-chain fatty acids, C18:2 n-6 and C18:3 n-3 fatty acids but decreased the proportions of C18:0 and cis-9 C18:1 fatty acids. Wheat also increased the proportions of trans-5 to trans-10 C18:1, the latter exhibiting a 10-fold increase with 34% of wheat compared with value during the initial 0% wheat period. There was also an increase of trans-10, cis-12 C18:2 fatty acid and a decrease of trans-11 to trans-16 C18:1 fatty acids. The evolution during adaptation or after return to a 0% wheat diet was rapid for pH but much slower for the fatty acid profile. The mean ruminal pH was closely related to milk fat content, the proportion of odd-chain fatty acids (linear relationship) and the ratio of trans-10 C18:1/trans-11 C18:1 (nonlinear relationship). Such changes in fatty acid profile suggested a possible use for non-invasive diagnosis of subacute ruminal acidosis.

  16. A social marketing campaign to promote low-fat milk consumption in an inner-city Latino community.

    Science.gov (United States)

    Wechsler, H; Wernick, S M

    1992-01-01

    The authors proposed the Lowfat Milk Campaign, a multifaceted social marketing campaign to promote the use of low-fat milk in the Washington Heights-Inwood neighborhood of New York City, a low-income, inner-city, Latino community. The campaign was designed for implementation by the Washington Heights-Inwood Health Heart Program, a community-based cardiovascular disease prevention agency. The first phase of the campaign began in November 1990. A followup phase for the period 1991-92 is in progress. The campaign focuses on a clear, relatively easily accomplished behavioral change, a switch by consumers of whole milk to low-fat milk, which may significantly reduce the fat consumption of persons in such a population, particularly children. The campaign strategy featured a mix of traditional health education methods, intensive local information media publicity, and innovative marketing techniques. In addition to increasing consumer demand for low-fat milk, the campaign successfully promoted institutional changes that are expected to facilitate healthy dietary choices in the future by members of the study population. Schools and other institutions that serve milk have been persuaded to begin offering low-fat milk in addition to, or instead of, whole milk. An essential component of campaign strategy was building support from key community organizations and leaders. Significant assistance was provided by the local school district, parents associations, churches, newspapers, radio stations, fraternal organizations, and a coalition of child care agencies. The campaign demonstrates a cost effective and culturally sensitive approach to promoting important cardiovascular health behavior changes by an underserved population.

  17. Effect of silage type and energy concentration on conjugated linoleic acid (CLA) in milk fat from dairy cows

    DEFF Research Database (Denmark)

    Nielsen, T.S.; Sejrsen, K.; Andersen, H.R

    2004-01-01

    40 lactating cows were fed either clovergrass or maize silage and a low or high dietary energy concentration in a 2x2 factorial design. The maize silage diets rich in starch and linoleic acid resulted in a higher content of c9t11 and t10c12 CLA in milk fat than the grass silage diets. A high energy...... concentration plus maize silage led to a pronounced shift in the biohydrogenation pathway of linoleic acid, the highest t10c12 CLA content and lowest milk fat percentage. Energy concentration had no effect on milk fat CLA content or milk fat percentage in grass silage fed cows....

  18. Sensory perception and lubrication properties of milk: Influence of fat content

    NARCIS (Netherlands)

    Chojnicka-Paszun, A.; de Jongh, H.H.J.; de Kruif, C.G.|info:eu-repo/dai/nl/073609609

    2012-01-01

    The sensory perception of homogenized milk with a fat content between 0.06 and 8% was correlated with its friction coefficient and viscosity. Above a threshold of 1% fat, there was a strong decrease in friction coefficient at low speeds, which is associated with shear-induced coalescence. Creamy

  19. Effect of organic sources of minerals on fat-corrected milk yield of dairy cows in confinement

    Directory of Open Access Journals (Sweden)

    Tiago Antonio Del Valle

    2015-03-01

    Full Text Available This study evaluated the effects of organic and inorganic sources of minerals in diets for mid-lactation dairy cows on milk yield and composition, intake and total apparent digestibility of dry matter and nutrients, blood parameters, microbial protein synthesis, and energy and protein balances. Twenty Holstein cows averaging 146.83±67.34 days in milk and weighing 625.30±80.37 kg were used. The experimental design was a crossover. Diets were composed of corn silage (50%, ground grain corn, and soybean meal, differing with regard to the sources of trace minerals, plus an organic and inorganic mix. The organic mineral source increased milk fat and fat-corrected milk yield without changing milk yield, intake, or total apparent digestibility. Blood parameters, microbial protein synthesis, and energy and protein balances were not affected by the sources of minerals. Organic sources of minerals improve milk fat yield without affecting other parameters.

  20. The effect of paternal bull on milk fat composition of dairy cows of different breeds

    Directory of Open Access Journals (Sweden)

    Katarína Kirchnerová

    2015-05-01

    Full Text Available Intake of milk fat in human nutrition is important because of unsaturated and especially essential fatty acids (FAs, linoleic and α-linolenic acid, and conjugated linoleic acid (CLA, which is found only in meat and milk of ruminants. The objective of our study was to investigate the effect of paternal bulls on fatty acids composition in milk fat of dairy cows of different breeds. The milk samples were taken in total from 299 dairy cows from 11 dairy farms. In experiment Holstein (H, n = 105, Red Holstein (R, n = 120 and Pinzgau (P, n = 74 breeds originated from different bulls were used. Individual milk samples were analyzed for fatty acids in milk fat using gas chromatography (apparatus GC Varian 3800, Techtron, USA, using FID detector in capillary column Omegawax 530; 30 m. In the chromatography records there were identified 54 fatty acids inclusive of particular isomers. Their relative proportions were expressed in percent's (%. Among the studied breeds, the highest content of conjugated linoleic acid (CLA - 0.67%, essential FAs (EFA - 2.98%, monounsaturated FAs (MUFA - 25.84% and the lowest atherogenic index (AI - 3.10 was at breed P. Within this breed there was high variability and daughters of bull COS1 achieved significant above-average values of CLA content 1.07%, EFA 3.71%, MUFA 29.93% and under breed average AI = 2.40. The group of daughters of NOB3 was significant lower in CLA, 0.50% as compared with an average of P breed. . From the breed H bull MTY2 showed significantly higher value of 0.62% CLA, EFA 3.42%, 34.29% MUFA and lower value of AI, 1.9 as compared to H breed average. Statistically significantly lower levels of CLA 0.29% and 21.46% MUFA and higher AI 3.72 in milk fat of his daughters, bull STY3 may be considered as potential worser of these properties. At the breed R bull MOR506 showed in compar to the breed average significantly higher value of the EFA 3.80% and also the higher content of CLA 0.50% and MUFA 25

  1. Determination of the conjugated linoleic acid-containing triacylglycerols in New Zealand bovine milk fat.

    Science.gov (United States)

    Robinson, N P; MacGibbon, A K

    2000-07-01

    Reversed-phase high-performance liquid chromatography (HPLC) with ultraviolet (UV) detection at 233 nm was used to separate, quantify, and identify the triacylglycerols (TAG) of milk fat that contain conjugated linoleic acid (CLA). The absorbance at 233 nm was substantially due to CLA-TAG (chromatography of some representative TAG devoid of CLA, such as tripalmitin and triolein, showed poor responses at 233 nm, 1/800th that of CLA-TAG). A CLA molar extinction coefficient at 233 nm of 23,360 L mol(-1) cm(-1) and an HPLC UV response factor were obtained from a commercially available cis-9,trans-11-CLA standard. This molar extinction coefficient was only 86% of reported literature values. Summation of all chromatographic peaks absorbing at 233 nm using the corrected response factor gave good agreement with independent determinations of total CLA by gas chromatography and UV spectrophotometry. This agreement allowed quantification of individual CLA-TAG peaks in the HPLC separation of a typical New Zealand bovine milk fat. Three CLA-containing TAG, CLA-dipalmitin, CLA-oleoyl-palmitin and CLA-diolein, were prepared by interesterification of tripalmitin with the respective fatty acid methyl esters and used to assign individual peaks in the reversed-phase chromatography of total milk fat, of which CLA-oleoyl-palmitin was coincident with the largest UV peak. Band fractions from argentation thin-layer chromatography of total milk fat were similarly employed to identify five predominant CLA-TAG groups in total milk fat: CLA-disaturates, CLA-oleoyl-saturates, CLA-vaccenyl-saturates, CLA-vaccenyl-olein, and CLA-diolein.

  2. Complexes of lutein with bovine and caprine caseins and their impact on lutein chemical stability in emulsion systems: Effect of arabinogalactan.

    Science.gov (United States)

    Mora-Gutierrez, A; Attaie, R; Núñez de González, M T; Jung, Y; Woldesenbet, S; Marquez, S A

    2018-01-01

    Lutein is an important xanthophyll carotenoid with many benefits to human health. Factors affecting the application of lutein as a functional ingredient in low-fat dairy-like beverages (pH 6.0-7.0) are not well understood. The interactions of bovine and caprine caseins with hydrophobic lutein were studied using UV/visible spectroscopy as well as fluorescence. Our studies confirmed that the aqueous solubility of lutein is improved after binding with bovine and caprine caseins. The rates of lutein solubilization by the binding to bovine and caprine caseins were as follows: caprine α S1 -II-casein 34%, caprine α S1 -I-casein 10%, and bovine casein 7% at 100 μM lutein. Fluorescence of the protein was quenched on binding supporting complex formation. The fluorescence experiments showed that the binding involves tryptophan residues and some nonspecific interactions. Scatchard plots of lutein binding to the caseins demonstrated competitive binding between the caseins and their sites of interaction with lutein. Competition experiments suggest that caprine α S1 -II casein will bind a larger number of lutein molecules with higher affinity than other caseins. The chemical stability of lutein was largely dependent on casein type and significant increases occurred in the chemical stability of lutein with the following pattern: caprine α S1 -II-casein > caprine α S1 -I-casein > bovine casein. Addition of arabinogalactan to lutein-enriched emulsions increases the chemical stability of lutein-casein complexes during storage under accelerated photo-oxidation conditions at 25°C. Therefore, caprine α S1 -II-casein alone and in combination with arabinogalactan can have important applications in the beverage industry as carrier of this xanthophyll carotenoid (lutein). Copyright © 2018 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  3. Triacylglycerol Profile of Summer and Winter Bovine Milk Fat and the Feasibility of Triacylglycerol Fragmentation

    NARCIS (Netherlands)

    Tzompa-Sosa, Daylan A.; Meurs, Pim P.; Valenberg, van Hein J.F.

    2018-01-01

    Bovine milk fat (MF) is considered to be one of the most complex fats, as it can consist of 400 FA which are non-randomly esterified into the TAG molecule. This study aims to determine specific differences on MF TAG profile between summer and winter cow's milk, and to study the feasibility of TAG

  4. Characterization of Staphylococcus aureus isolates from raw milk sources in Victoria, Australia.

    Science.gov (United States)

    McMillan, Kate; Moore, Sean C; McAuley, Catherine M; Fegan, Narelle; Fox, Edward M

    2016-07-29

    Highly pathogenic strains of Staphylococcus aureus can cause disease in both humans and animals. In animal species, including ruminants, S. aureus may cause severe or sub-clinical mastitis. Dairy animals with mastitis frequently shed S. aureus into the milk supply which can lead to food poisoning in humans. The aim of this study was to use genotypic and immunological methods to characterize S. aureus isolates from milk-related samples collected from 7 dairy farms across Victoria. A total of 30 S. aureus isolates were collected from milk and milk filter samples from 3 bovine, 3 caprine and 1 ovine dairy farms across Victoria, Australia. Pulsed Field Gel Electrophoresis (PFGE) identified 11 distinct pulsotypes among isolates; all caprine and ovine isolates shared greater than 80 % similarity regardless of source. Conversely, bovine isolates showed higher diversity. Multi-Locus Sequence Typing (MLST) identified 5 different sequence types (STs) among bovine isolates, associated with human or ruminant lineages. All caprine and ovine isolates were ST133, or a single allele variant of ST133. Two new novel STs were identified among isolates in this study (ST3183 and ST3184). With the exception of these 2 new STs, eBURST analysis predicted all other STs to be founding members of their associated clonal complexes (CCs). Analysis of genetic markers revealed a diverse range of classical staphylococcal enterotoxins (SE) among isolates, with 11 different SEs identified among bovine isolates, compared with just 2 among caprine and ovine isolates. None of the isolates contained mecA, or were resistant to oxacillin. The only antibiotic resistance identified was that of a single isolate resistant to penicillin; this isolate also contained the penicillin resistance gene blaZ. Production of SE was observed at 16 °C and/or 37 °C in milk, however no SE production was detected at 12 °C. Although this study characterized a limited number of isolates, bovine-associated isolates

  5. Short communication: Effect of conjugated linoleic acid on concentrations of fat-soluble vitamins in milk of lactating ewes.

    Science.gov (United States)

    Zeitz, J O; Most, E; Eder, K

    2015-10-01

    Conjugated linoleic acids (CLA) are well known as milk fat-reducing feed supplements in diets for lactating ruminants. However, their effects on milk concentrations of fat-soluble vitamins are unknown. This study was performed to investigate the hypothesis that CLA affect the concentrations of retinol and tocopherol in ewe milk. For that purpose, group-housed Merino ewes (101 ± 13.7 kg) nursing twin lambs and fed with a hay:concentrate diet were supplemented with either 45 g of a rumen-protected CLA supplement containing 3.4 g of cis-9,trans-11-CLA and 3.4 g of trans-10,cis-12-CLA (CLA group, n=11) or with 45 g of a hydrogenated vegetable fat (control group, n=12) per ewe per day during the first 6 wk of lactation. Feed intake was recorded daily (concentrate) or weekly (hay) per group. Milk spot samples were collected at the beginning of the experiment (5 ± 2.4 d postpartum) and then weekly after lambs had been separated for 2 h from their mothers. The milk fat content was determined and feed and milk were analyzed for concentrations of α-, γ-, and δ-tocopherol and for retinol by HPLC. Dietary intake of tocopherol and retinol was similar in both groups. Feeding CLA decreased milk fat concentration by 23% on average, and during the first 3 wk of the study milk tocopherol concentration tended to be increased by feeding CLA (+17%), but retinol concentrations were not influenced. When related to milk fat, CLA feeding significantly increased both milk tocopherol (+40%) and retinol (+32%) and these effects were evident during the whole experimental period corresponding to the first half of lactation. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  6. Solubilization methods and reference 2-DE map of cow milk fat globules.

    Science.gov (United States)

    Bianchi, Laura; Puglia, Michele; Landi, Claudia; Matteoni, Silvia; Perini, Daniele; Armini, Alessandro; Verani, Margherita; Trombetta, Claudia; Soldani, Patrizia; Roncada, Paola; Greppi, Gianfranco; Pallini, Vitaliano; Bini, Luca

    2009-07-21

    Milk fat globules (MFGs) are secretory vesicles assembled and secreted by mammary epithelial cells during lactation. They consist of fat globules surrounded by a lipid bilayer membrane which is derived from the apical membrane of the lactating cells. MFGs contain, besides lipids, proteins from the apical plasma membrane and from the cytoplasmatic material. Their peculiar vesicle nature makes them a suitable and easily available source of biological material in monitoring the physiopathological state of the mammary gland. Unfortunately, the conspicuous lipidic component of MFGs consistently limits protein extraction and purification for MFG proteomic investigations. This work deals with the development of a suitable procedure for protein extraction from the cow MFGs in order to qualitatively and quantitatively improve 2-D electropherograms of the MFG. MFGs were purified from raw milk by centrifugation and then delipidated/precipitated. The resulting protein pellets were solubilised using four different 2-D SDS PAGE compatible lysis buffers. Applied methodological procedures for protein extraction and evaluation of the resulting 2-D protein-pattern are presented and discussed. Using these procedures a reference 2-D map of cow milk fat globules is also reported. The majority of the obtained identifications was represented by proteins involved in lipid synthesis or in fat globule secretion.

  7. Influence of Homogenization and Thermal Processing on the Gastrointestinal Fate of Bovine Milk Fat: In Vitro Digestion Study.

    Science.gov (United States)

    Liang, Li; Qi, Ce; Wang, Xingguo; Jin, Qingzhe; McClements, David Julian

    2017-12-20

    Dairy lipids are an important source of energy and nutrients for infants and adults. The dimensions, aggregation state, and interfacial properties of fat globules in raw milk are changed by dairy processing operations, such as homogenization and thermal processing. These changes influence the behavior of fat globules within the human gastrointestinal tract (GIT). The gastrointestinal fate of raw milk, homogenized milk, high temperature short time (HTST) pasteurized milk, and ultrahigh temperature (UHT) pasteurized milk samples was therefore determined using a simulated GIT. The properties of particles in different regions of the GIT depended on the degree of milk processing. Homogenization increased the initial lipid digestion rate but did not influence the final digestion extent. Thermal processing of homogenized milk decreased the initial rate and final extent of lipid digestion, which was attributed to changes in interfacial structure. These results provide insights into the impact of dairy processing on the gastrointestinal fate of milk fat.

  8. Full fat milk consumption protects against severe childhood obesity in Latinos

    OpenAIRE

    Amy L. Beck; Melvin Heyman; Cewin Chao; Janet Wojcicki

    2017-01-01

    Consumption of non- or low-fat dairy products is recommended as a strategy to lower the risk of childhood obesity. However, recent evidence suggests that consumption of whole fat dairy products may, in fact, be protective against obesity. Our objective was to determine the association between milk fat consumption and severe obesity among three-year-old Latino children, a population with a disproportionate burden of obesity and severe obesity. 24-hour-dietary recalls were conducted to determin...

  9. Does fat in milk, butter and and cholesterol differently?

    DEFF Research Database (Denmark)

    Tholstrup, T,; Høy, Carl-Erik; Andersen, L.N.

    2004-01-01

    and 8 hours following intake of the meals. Results: Fasting LDL cholesterol concentration was significantly higher after butter than cheese diet (p 0.037), with a borderline significant difference in total cholesterol (p = 0.054) after the experimental periods of three weeks. Postprandial glucose showed...... a higher response after cheese diet than after milk diet (p = 0.010, diet X time interaction). Conclusions: A different effect of fat in milk and butter could not be confirmed in this study. The moderately lower LDL cholesterol after cheese diet compared to butter diet should be investigated further....

  10. the composition of the milk of the african dwarf goat, springbok

    African Journals Online (AJOL)

    portant, particularly the composition of the mother's milk. Ben-Shaul (1963) has given the composition of the milk of a large number of wild animals but those of the blue duiker. (CephaJophus monticola), springbok (Antidorcas morsupialis) and the African dwarf goat (Caprine spp.) were not included. These three animals are.

  11. Milk minerals modify the effect of fat intake on serum lipid profile

    DEFF Research Database (Denmark)

    Lorenzen, Janne Kunchel; Jensen, Søren Krogh; Astrup, Arne

    2014-01-01

    Despite a high content of saturated fat, evidence from observational studies indicates that the consumption of dairy products may have a neutral effect or may be inversely associated with the risk of CVD. We aimed to examine whether milk minerals modify the effect of saturated fat on serum lipid...

  12. Breast milk fat content of mothers to small-for-gestational-age infants.

    Science.gov (United States)

    Domany, K Armoni; Mandel, D; Kedem, M Hausman; Lubetzky, R

    2015-06-01

    Little is known about the composition of human milk (HM) expressed by mothers of asymmetrically growth-restricted infants. To test the null hypothesis that lactating mothers of small-for-gestational-age (SGA) infants produce milk with fat content similar to that of lactating mothers of infants whose growth is appropriate for gestational age (AGA). Fifty-six lactating mothers of newborns (26 SGA and 30 AGA) were recruited within the first 3 days of delivery. Creamatocrit (CMT) levels in HM were measured at 72 h, 7 days and 14 days postdelivery in capillary tubes after centrifugation at 9000 r.p.m. for 5 min. The groups did not differ in terms of maternal age, body mass index, gestational age (GA), pregnancy weight gain and parity. They differed significantly in terms of infant's birth weight by design. The mean CMT levels at the three time points were similar for the two groups. This remained true when timing of the sample (colostrum, transitional, mature milk) was introduced as a confounder in the analysis of variance (general linear model). Fat content of HM is not affected by fetal growth status. We suggest that mothers of SGA infants may be reassured that their milk contains adequate amount of fat that is appropriate for the growth of their infants.

  13. Low-fat Milk Consumption among Children and Adolescents in the United States, 2007-2008

    Science.gov (United States)

    ... the National Technical Information Service NCHS Low-fat Milk Consumption Among Children and Adolescents in the United ... Survey How frequently do children and adolescents drink milk? During the preceding 30 days, girls reported daily ...

  14. Structural changes of bovine milk fat globules during in vitro digestion.

    Science.gov (United States)

    Gallier, S; Ye, A; Singh, H

    2012-07-01

    An in vitro digestion model that simulated gastric and intestinal fasting conditions was used to monitor the physical, chemical, and structural changes of fat globules from raw bovine milk. During in vitro gastric digestion, the fat globules were stable under low-acidic conditions. Some peptides and β-lactoglobulin were resistant to proteolysis by pepsin. Phospholipids, proteins, and peptides stabilized the globules in the stomach model. During in vitro intestinal digestion, most of the β-lactoglobulin and residual peptides were hydrolyzed by trypsin and chymotrypsin, and the lipolytic products, released from the hydrolysis of the triglyceride core of the globules, led to destabilization and coalescence of the globules. By accumulating at the surface of the fat globules, the lipolytic products formed a lamellar phase and their solubilization by bile salts resulted in the formation of disk-shaped micelles. This study brings new interesting insights on the digestion of bovine milk. Copyright © 2012 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  15. Casein SNP in Norwegian goats: additive and dominance effects on milk composition and quality

    Science.gov (United States)

    2011-01-01

    Background The four casein proteins in goat milk are encoded by four closely linked casein loci (CSN1S1, CSN2, CSN1S2 and CSN3) within 250 kb on caprine chromosome 6. A deletion in exon 12 of CSN1S1, so far reported only in Norwegian goats, has been found at high frequency (0.73). Such a high frequency is difficult to explain because the national breeding goal selects against the variant's effect. Methods In this study, 575 goats were genotyped for 38 Single Nucleotide Polymorphisms (SNP) located within the four casein genes. Milk production records of these goats were obtained from the Norwegian Dairy Goat Control. Test-day mixed models with additive and dominance fixed effects of single SNP were fitted in a model including polygenic effects. Results Significant additive effects of single SNP within CSN1S1 and CSN3 were found for fat % and protein %, milk yield and milk taste. The allele with the deletion showed additive and dominance effects on protein % and fat %, and overdominance effects on milk quantity (kg) and lactose %. At its current frequency, the observed dominance (overdominance) effects of the deletion allele reduced its substitution effect (and additive genetic variance available for selection) in the population substantially. Conclusions The selection pressure of conventional breeding on the allele with the deletion is limited due to the observed dominance (overdominance) effects. Inclusion of molecular information in the national breeding scheme will reduce the frequency of this deletion in the population. PMID:21864407

  16. The influence of casein haplotype on morphometric characteristics of fat globules and fatty acid composition of milk in Italian Holstein cows.

    Science.gov (United States)

    Perna, Annamaria; Intaglietta, Immacolata; Simonetti, Amalia; Gambacorta, Emilio

    2016-04-01

    The aim of this work was to investigate the effect of casein haplotypes (αS1-, β-, and κ-caseins) on morphometric characteristics of fat globules and fatty acid composition of Italian Holstein milk. Casein haplotypes were determined by isoelectric focusing; milk fat globule size was measured by using a fluorescence microscope; and fatty acid profile was determined by gas chromatography. Casein haplotype significantly affected the fat globule size, the percentage incidence of each globule size class on total measured milk fat globules, and fatty acid composition. A higher incidence of smaller milk fat globules was associated with the BB-A(2)A(2)-BB genotype (αS1-, β-, and κ-casein haplotypes, respectively), whereas small globules were not detected in BB-A(2)A(1)-AA milk, but that milk had the highest percentage of large globules. A higher content of monounsaturated fatty acids was associated with the BB-A(2)A(2)-AB genotype, whereas higher contents of conjugated linoleic acid and docosahexaenoic acid were detected in BB-A(1)A(1)-AA milk. Our results indicate that casein haplotype could affect fat characteristics and, therefore, the nutritional and technological quality of milk. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  17. Shifts in bacterial community composition in the rumen of lactating dairy cows under milk fat-depressing conditions.

    Science.gov (United States)

    Weimer, P J; Stevenson, D M; Mertens, D R

    2010-01-01

    Eighteen ruminally cannulated dairy cattle were fed a series of diets (in 28-d periods) designed to elicit different degrees of milk fat depression (MFD) for the purpose of relating MFD to ruminal bacterial populations. Cows were fed a TMR containing 25% starch (DM basis) supplied as corn silage, a slowly fermented starch (SFS treatment, period 1), then switched to a TMR containing 27% starch, much of it supplied as ground high-moisture corn, a rapidly fermented starch (RFS treatment, period 2). In period 3, the RFS diet was amended with 13.6 mg of monensin/kg of DM (RFS/Mon treatment), and in period 4, the cows were returned to the RFS diet without monensin (RFS/Post treatment). Effect of both starch source and monensin on milk fat percentage varied by cow, and cluster analysis identified 4 pairs of cows having distinct milk fat patterns. Archived ruminal liquors and solids from the 4 pairs were processed to isolate bacterial DNA, which was subjected to automated ribosomal intergenic spacer analysis followed by correspondence analysis to visualize bacterial community composition (BCC). One pair of cows (S-responsive) showed MFD on RFS feeding, but displayed no additional MFD upon monensin feeding and a fat rebound upon monensin withdrawal. The second pair of cows (M-responsive) showed no MFD upon switch from the SFS diet to the RFS diet, but displayed strong MFD upon monensin feeding and no recovery after monensin withdrawal. Both groups displayed major shifts in BCC upon dietary shifts, including dietary shifts that both did and did not change milk fat production. The third pair of cows (SM-responsive) displayed reduction of milk fat on both RFS and RFS/Mon diets, and fat returned to the levels on the RFS diet upon monensin withdrawal; these cows showed a more gradual shift in BCC in response to both starch source and monensin. The fourth pair of cows (nonresponsive) did not display changes in milk fat percentage with dietary treatment and showed only minor

  18. [Odd- and branched-chain fatty acids in milk fat--characteristic and health properties].

    Science.gov (United States)

    Adamska, Agata; Rutkowska, Jarosława

    2014-08-22

    This review analyzes the current state of knowledge on odd- and branched-chain fatty acids present in milk fat. Special attention is devoted to the characteristic, synthesis in ruminants, factors affecting their content in milk fat and pro-health properties of these compounds. The group of odd- and branched-chain fatty acids includes mainly saturated fatty acids with one or more methyl branches in the iso or anteiso position. These fatty acids are largely derived from ruminal bacteria and they have been transferred to ruminant tissue (milk and meat). For that reason they have been used as biomarkers of rumen fermentation. Odd- and branched-chain fatty acids are exogenous products for humans, and therefore have specific properties. The results of research from recent decades show that odd- and branched-chain fatty acids have anti-cancer activity. Branched-chain fatty acids may reduce the incidence of necrotizing enterocolitis. Additionally, these compounds have a beneficial effect on proper tissue function and on functioning and development of the infant gut, whereas odd-chain fatty acids are considered as biomarkers of milk fat intake by humans. So far, not all the mechanisms of activity of these compounds are known thoroughly. They should be more carefully studied for application of their biological effects in prevention and treatment.

  19. Near Infrared Spectroscopy (NIRS) for the determination of the milk fat fatty acid profile of goats.

    Science.gov (United States)

    Núñez-Sánchez, N; Martínez-Marín, A L; Polvillo, O; Fernández-Cabanás, V M; Carrizosa, J; Urrutia, B; Serradilla, J M

    2016-01-01

    Milk fatty acid (FA) composition is important for the goat dairy industry because of its influence on cheese properties and human health. The aim of the present work was to evaluate the feasibility of NIRS reflectance (oven-dried milk using the DESIR method) and transflectance (liquid milk) analysis to predict milk FA profile and groups of fats in milk samples from individual goats. NIRS analysis of milk samples allowed to estimate FA contents and their ratios and indexes in fat with high precision and accuracy. In general, transflectance analysis gave better or similar results than reflectance mode. Interestingly, NIRS analysis allowed direct prediction of the Atherogenicity and Thrombogenicity indexes, which are useful for the interpretation of the nutritional value of goat milk. Therefore, the calibrations obtained in the present work confirm the viability of NIRS as a fast, reliable and effective analytical method to provide nutritional information of milk samples. Copyright © 2015 Elsevier Ltd. All rights reserved.

  20. Analysis association of milk fat and protein percent in quantitative ...

    African Journals Online (AJOL)

    SAM

    2014-05-14

    May 14, 2014 ... African Journal of Biotechnology. Full Length ... quantitative trait locus (QTLs) on chromosomes 1, 6, 7 and 20 in ... Protein and fat percent as content of milk are high-priority criteria for financial aims and selection of programs ...

  1. Triacylglycerol and melting profiles of milk fat from several species

    NARCIS (Netherlands)

    Smiddy, M.A.; Huppertz, T.; Ruth, van S.M.

    2012-01-01

    Gas chromatography and differential scanning calorimetry (DSC) were used to differentiate the fats of cow, goat, sheep, water buffalo, donkey, horse and camel milk (n = 20 for each species). Principal component analysis of triacylglycerol (TAG) composition allowed classification into groups

  2. Replacement of milk fat by mixed vegetable oils in manufacturing soft cheese treated by gamma irradiation

    International Nuclear Information System (INIS)

    Afifi, E.A.; Anwar, M.M.

    2007-01-01

    This investigation aimed to study the possibility of substituting milk fat by using blended vegetable oils in manufacturing soft cheese with low salt content, in addition, lo utilize gamma irradiation to prolong the shelf-life of the new manufactured product. Therefore, one hundred (lOOKg) from fresh buffaloes milk containing 5 % milk fal and 3 % salt were divided into tow parts , the first part was used for manufacturing control soft cheese sample (containing milk fat ), while the second part was skimmed, blended with blended vegetable oils and homogenized. The skim homogenized milk containing 5% mixed vegetable oils used for manufacturing soft cheese ( new product filled ). The obtained soft cheese was subjected to 1, 2 and 3 kGy y-irradiation, and stored at refrigerator temperature. During cold storage, the sensory, microbial and chemical properties of control soft cheese and treated one were evaluated. The obtained results indicated that the replacement of milk fat by mixed vegetable oils in the manufacturing soft cheese had no effect on chemical composition and sensory properties except white color and slight oily flavor which have been noticed in treated filled cheese. In addition, irradiation dose of 3 kGy prolonged the shelf-life of treated filled cheese to 42 days compared to 18 days for control sample and scqueiitly, the new product high percentage of iinsaluraled fatly acid and no cholesterol compared with cheese made from natural milk and can be recommended as a healthy food especially for those who need to low or free cholesterol foods

  3. Standardization of Fat:SNF ratio of milk and addition of sprouted wheat fada (semolina) for the manufacture of halvasan.

    Science.gov (United States)

    Chaudhary, Apurva H; Patel, H G; Prajapati, P S; Prajapati, J P

    2015-04-01

    Traditional Indian Dairy Products such as Halvasan are manufactured in India using an age old practice. For manufacture of such products industrially, a standard formulation is required. Halvasan is a region specific, very popular heat desiccated milk product but has not been studied scientifically. Fat and Solids-not-fat (SNF) plays an important role in physico-chemical, sensory, textural characteristics and also the shelf life of any milk sweet. Hence for process standardization of Halvasan manufacture, different levels of Fat:SNF ratios i.e. 0.44, 0.55, 0.66 and 0.77 of milk were studied so that an optimum level yielding best organoleptic characteristics in final product can be selected. The product was made from milk standardized to these ratios of Fat:SNF and the product was manufactured as per the method tentatively employed on the basis of characterization of market samples of the product in laboratory. Based on the sensory results obtained, a Fat:SNF ratio of 0.66 for the milk has been selected. In the similar way, for standardizing the rate of addition of fada (semolina); 30, 40, 50 and 60 g fada (semolina) per kg of milk were added and based on the sensory observations, the level of fada (semolina) addition @50 gm/kg of milk was adjudged the best for Halvasan manufacture and hence selected.

  4. IDENTIFICATION OF THE MASS DISTRIBUTIONS OF THE MILK FAT PHASE USING UNIVERSAL PEARSON DISTRIBUTIONS

    Directory of Open Access Journals (Sweden)

    A. A. Khvostov

    2015-01-01

    Full Text Available In this paper we consider the problem of approximating the experimental values of the coefficient of attenuation of ultrasonic oscillations and the mass distribution of the fat globules in the milk and milk products. The analysis of experimental data in terms of the choice of the method of approximation was done. A approximating dependence is based on the solution of Pearson differential equations. The advantages of the proposed method for the type of approximation of the experimental data obtained. An algorithm for constructing a mathematical model describing the relaxation spectrum and mass distribution of the fat globules in the milk and milk products was implemented. As a result, a family of Pearson approximation curves of the experimental data shows the ability to qualitatively correctly describe the change in the distribution of the fat phase in the process of homogenization. It estimates the error of approximating dependence, which amounted to 18 %. It is shown that during of the process of homogenization of dairy products changes shape of the curve describing the distribution of the fat globules, in view of the fact that there is a local extremum, caused by the presence of the non-homogenized fat globules. The accuracy of the selected mathematical model is significantly reduced. At the same time, it loses its physical meaning and its parameters. To address the identified deviations in the proposed mass distribution of fat globules as a function with two modes. It is proved that the complexity of the model is not only doubles the number of its parameters, but also complicates the interpretation of measurement results in a control system, and makes it difficult to analyze the obtained parameters of approximation by decision-maker. As a result of approximation of experimental data suggested to use statistical moments of the distribution for problem decision.

  5. Ultrasonically enhanced fractionation of milk fat in a litre-scale prototype vessel.

    Science.gov (United States)

    Leong, Thomas; Johansson, Linda; Mawson, Raymond; McArthur, Sally L; Manasseh, Richard; Juliano, Pablo

    2016-01-01

    The ultrasonic fractionation of milk fat in whole milk to fractions with distinct particle size distributions was demonstrated using a stage-based ultrasound-enhanced gravity separation protocol. Firstly, a single stage ultrasound gravity separation was characterised after various sonication durations (5-20 min) with a mass balance, where defined volume partitions were removed across the height of the separation vessel to determine the fat content and size distribution of fat droplets. Subsequent trials using ultrasound-enhanced gravity separation were carried out in three consecutive stages. Each stage consisted of 5 min sonication, with single and dual transducer configurations at 1 MHz and 2 MHz, followed by aliquot collection for particle size characterisation of the formed layers located at the bottom and top of the vessel. After each sonication stage, gentle removal of the separated fat layer located at the top was performed. Results indicated that ultrasound promoted the formation of a gradient of vertically increasing fat concentration and particle size across the height of the separation vessel, which became more pronounced with extended sonication time. Ultrasound-enhanced fractionation provided fat enriched fractions located at the top of the vessel of up to 13 ± 1% (w/v) with larger globules present in the particle size distributions. In contrast, semi-skim milk fractions located at the bottom of the vessel as low as 1.2 ± 0.01% (w/v) could be produced, containing proportionally smaller sized fat globules. Particle size differentiation was enhanced at higher ultrasound energy input (up to 347 W/L). In particular, dual transducer after three-stage operation at maximum energy input provided highest mean particle size differentiation with up to 0.9 μm reduction in the semi-skim fractions. Higher frequency ultrasound at 2 MHz was more effective in manipulating smaller sized fat globules retained in the later stages of skimming than 1 MHz. While 2 MHz

  6. Survivability of probiotics in symbiotic low fat buffalo milk yogurt ...

    African Journals Online (AJOL)

    In present study, symbiotic low fat buffalo milk yogurt prototypes (plain and blueberry) were developed using a commercial starter containing probiotics. Samples were analyzed for physicochemical and microbiological properties, and the survivability of probiotics during 10 weeks of storage. Gross composition results were: ...

  7. Protective Effect of Whole and Fat-Free Fluoridated Milk, Applied before or after Acid Challenge, against Dental Erosion.

    Science.gov (United States)

    Cassiano, Luiza P S; Charone, Senda; Souza, Juliana G; Leizico, Ligia C; Pessan, Juliano P; Magalhães, Ana Carolina; Buzalaf, Marília Afonso Rabelo

    2016-01-01

    This study analysed in vitro the effect of milk against dental erosion, considering three factors: the type of milk (bovine whole/fat-free), the presence of different fluoride concentrations and the time of application (before/after erosive challenge). Bovine enamel (n = 15/group) and root dentine (n = 12/group) specimens were submitted to the following treatments: after the first erosive challenge - 0.9% NaCl solution (negative control), whole milk with 0, 2.5, 5.0 and 10.0 ppm F, fat-free milk with 0, 2.5, 5.0 and 10.0 ppm F, and 0.05% NaF solution (positive control); before the first erosive challenge - whole milk with 0, 2.5, 5.0 and 10.0 ppm F, fat-free milk with 0, 2.5, 5.0 and 10.0 ppm F, and 0.05% NaF solution (positive control). Specimens were submitted to demineralisation-remineralisation regimes 4 times/day for 5 days. The response variables were enamel and dentine loss (in micrometres). Data were analysed using Kruskal-Wallis/Dunn's test (p erosive challenge, was the most protective treatment, but with no significant difference compared with the same treatment carried out after the erosive challenge. For dentine, whole fluoridated milk (all concentrations, after), fat-free 10 ppm F milk (after, before) and whole milk with or without F (except 2.5 ppm F, all before) significantly reduced dentine erosion. It seems that the presence of fluoride, especially at 10 ppm, is the most important factor in reducing dental erosion. © 2016 S. Karger AG, Basel.

  8. Effect of Safflower Oil on Concentration of Conjugated Linoleic Acid of Kefir Prepared by Low-fat Milk.

    Science.gov (United States)

    Farsad-Naeimi, Alireza; Imani, Saeid; Arefhosseini, Seyed R; Alizadeh, Mohammad

    2015-01-01

    Conjugated linoleic acid (CLA) is a special fatty acid in dairy products with unique antioxidant and anti-cancerous effects. Kefir, a milk product, comprises normalized homogenized cow's milk, the fructose and lactulose syrup as well as a symbiotic starter which has improved probiotic characteristics. The study was aimed to discuss patents and to examine the effect of different safflower oil concentrations on CLA content of the kefir drink prepared by low-fat milk. Safflower oil was added at 0.1, 0.3 and 0.5% (V/V) to low-fat cow's milk and six formulations of kefir samples were prepared. The CLA content of the kefir products was measured at pH=6.0 and pH=6.8 by gas chromatography. Acid and bile tolerance of bacterial microenvironment in the products were also determined. Substitution of natural fat content of milk with safflower oil resulted in proportional increase in the CLA contents of kefir in a dose dependent manner. The highest concentration of CLA was found under 0.5% (V/V) of safflower oil at pH 6.0 and temperature of 37 °C. Adding the Safflower oil into milk used for kefir production, increased CLA content from 0.123 (g/100 g) in pure safflower free samples to 0.322 (g/100 g) in samples with 0.5% (V/V) of safflower oil. The current study revealed that substitution of safflower oil with natural fat of cow's milk may help the production of kefir samples with remarkable increase in CLA content of final product.

  9. Design parameters for the separation of fat from natural whole milk in an ultrasonic litre-scale vessel.

    Science.gov (United States)

    Leong, Thomas; Johansson, Linda; Juliano, Pablo; Mawson, Raymond; McArthur, Sally; Manasseh, Richard

    2014-07-01

    The separation of milk fat from natural whole milk has been achieved by applying ultrasonic standing waves (1 MHz and/or 2 MHz) in a litre-scale (5L capacity) batch system. Various design parameters were tested such as power input level, process time, specific energy, transducer-reflector distance and the use of single and dual transducer set-ups. It was found that the efficacy of the treatment depended on the specific energy density input into the system. In this case, a plateau in fat concentration of ∼20% w/v was achieved in the creamed top layer after applying a minimum specific energy of 200 kJ/kg. In addition, the fat separation was enhanced by reducing the transducer reflector distance in the vessel, operating two transducers in a parallel set-up, or by increasing the duration of insonation, resulting in skimmed milk with a fat concentration as low as 1.7% (w/v) using raw milk after 20 min insonation. Dual mode operation with both transducers in parallel as close as 30 mm apart resulted in the fastest creaming and skimming in this study at ∼1.6 g fat/min. Copyright © 2014 Elsevier B.V. All rights reserved.

  10. Odd- and branched-chain fatty acids in milk fat – characteristic and health properties

    Directory of Open Access Journals (Sweden)

    Agata Adamska

    2014-08-01

    Full Text Available This review analyzes the current state of knowledge on odd- and branched-chain fatty acids present in milk fat. Special attention is devoted to the characteristic, synthesis in ruminants, factors affecting their content in milk fat and pro-health properties of these compounds. The group of odd- and branched-chain fatty acids includes mainly saturated fatty acids with one or more methyl branches in the iso or anteiso position. These fatty acids are largely derived from ruminal bacteria and they have been transferred to ruminant tissue (milk and meat. For that reason they have been used as biomarkers of rumen fermentation. Odd- and branched-chain fatty acids are exogenous products for humans, and therefore have specific properties. The results of research from recent decades show that odd- and branched-chain fatty acids have anti-cancer activity. Branched-chain fatty acids may reduce the incidence of necrotizing enterocolitis. Additionally, these compounds have a beneficial effect on proper tissue function and on functioning and development of the infant gut, whereas odd-chain fatty acids are considered as biomarkers of milk fat intake by humans. So far, not all the mechanisms of activity of these compounds are known thoroughly. They should be more carefully studied for application of their biological effects in prevention and treatment.

  11. A rumen unprotected conjugated linoleic acid supplement inhibits milk fat synthesis and improves energy balance in lactating goats.

    Science.gov (United States)

    Baldin, M; Gama, M A S; Dresch, R; Harvatine, K J; Oliveira, D E

    2013-07-01

    Feeding trans-10, cis-12 CLA supplements in a rumen-protected form has been shown to cause milk fat depression (MFD) in cows, ewes, and goats. Methyl esters of CLA were shown to be as effective as FFA in inducing MFD when infused postruminally, but their efficacy as a feed supplement has not been addressed in studies with lactating ruminants. In the present study, we investigated the effects of an unprotected trans-10, cis-12 CLA supplement as methyl esters on performance, milk composition, and energy status of dairy goats. Eighteen multiparous Toggenburg goats were randomly assigned to dietary treatments in a crossover experimental design (14 d treatment periods separated by a 7 d washout interval): 30 g/d of calcium salts of fatty acids (Control) or 30 g/d of a rumen unprotected CLA supplement containing 29.9% of trans-10, cis-12 CLA as methyl esters (CLA). Lipid supplements were mixed into a concentrate and fed individually to animals 3 times a day as a total mixed ration component. The DMI, milk yield, milk protein and lactose content and secretion, and somatic cell count were unaffected by CLA treatment. On the other hand, milk fat content and yield were reduced by 19.9 and 17.9% in CLA-fed goats. Reduced milk fat yield in CLA-fed goats was a consequence of a lower secretion of both preformed and de novo synthesized fatty acids. The CLA treatment also changed the milk fatty acid profile, which included a reduction in the concentration of SFA (2.5%), increased MUFA and PUFA (5.6 and 5.4%, respectively), and a pronounced increase (1576%) in milk fat trans-10, cis-12 CLA. Consistent with the high milk fat trans-10, cis-12 CLA content, all desaturase indexes were reduced in milk fat from CLA-fed goats. The MFD induced by CLA reduced the energy required for milk production by 22%, which was accompanied by an improvement in the estimated energy balance (P rumen biohydrogenation and indirect comparisons with data obtained from other studies suggest equivalent MFD

  12. Efficacy Study of Metho-Chelated Organic Minerals preparation Feeding on Milk Production and Fat Percentage in dairy cows

    Directory of Open Access Journals (Sweden)

    Somkuwar A.P.1

    2011-02-01

    Full Text Available The objective of the study was to compare the effect of feeding different mineral based formulation on dairy cow production performance, namely milk yield and fat percentage. The trial was conducted with dairy cows across various stages of lactation (Early, Mid and Late stage with 30 cows per stage. The experimental treatments included: Bestmin Gold (Metho-chelated organic minerals, given 30 gms per day, Inorganic mineral preparation (Inorg. Mineral, @ 50 gms/day/ cow and control. The study lasted from 0 to 40 days. Milk yield and fat percentage of cows were measured individually on Days 0, 5, 10, 15, 20, 25, 30 and 40. The Bestmin Gold treated group (Metho-chelated organic minerals improved the milk yield, net gain in milk and the milk fat percentage of animals across the various stages of lactation as compared to in control and inorganic mineral treated group of animals. [Veterinary World 2011; 4(1.000: 19-21

  13. Effect of homogenisation in formation of thermally induced aggregates in a non- and low- fat milk model system with microparticulated whey proteins

    DEFF Research Database (Denmark)

    Celigueta Torres, Isabel; Nieto, Gema; Nylander, Tommy

    2017-01-01

    in the formation of protein aggregates were studied by polyacrylamide gel electrophoresis and the final complexes visualised by darkfield microscopy. Homogenisation of non-fat milk systems led to partial adsorption of caseins onto microparticles, independently of the type of microparticle. On the contrary...... are responsible for the formation of heat-induced aggregates that influence the texture and sensory characteristics of the final product. The formation of heat-induced complexes was studied in non- and low-fat milk model systems, where microparticulated whey protein (MWP) was used as fat replacer. Five MWP types......, homogenisation of low-fat milk resulted in preferential adsorption of caseins onto fat globules, rather than onto microparticles. Further heating of the milk, led to the formation of heat induced complexes with different sizes and characteristics depending on the type of MWP and the presence or not of fat...

  14. Maternal stress and high-fat diet effect on maternal behavior, milk composition, and pup ingestive behavior.

    Science.gov (United States)

    Purcell, Ryan H; Sun, Bo; Pass, Lauren L; Power, Michael L; Moran, Timothy H; Tamashiro, Kellie L K

    2011-09-01

    Chronic variable prenatal stress or maternal high-fat diet results in offspring that are significantly heavier by the end of the first postnatal week with increased adiposity by weaning. It is unclear, however, what role maternal care and diet play in the ontogenesis of this phenotype and what contributions come from differences already established in the rat pups. In the present studies, we examined maternal behavior and milk composition as well as offspring ingestive behavior. Our aim was to better understand the development of the obese phenotype in offspring from dams subjected to prenatal stress and/or fed a high-fat (HF) diet during gestation and lactation. We found that dams maintained on a HF diet through gestation and lactation spent significantly more time nursing their pups during the first postnatal week. In addition, offspring of prenatal stress dams consumed more milk at postnatal day (PND) 3 and offspring of HF dams consume more milk on PND 7 in an independent ingestion test. Milk from HF dams showed a significant increase in fat content from PND 10-21. Together these results suggest that gestational dietary or stress manipulations can alter the rat offspring's developmental environment, evidence of which is apparent by PND 3. Alterations in maternal care, milk composition, and pup consumption during the early postnatal period may contribute to long-term changes in body weight and adiposity induced by maternal prenatal stress or high-fat diet. Copyright © 2011 Elsevier Inc. All rights reserved.

  15. [Determination of fat, protein and DM in raw milk by portable short-wave near infrared spectrometer].

    Science.gov (United States)

    Li, Xiao-yun; Wang, Jia-hua; Huang, Ya-wei; Han, Dong-hai

    2011-03-01

    Near infrared diffuse reflectance spectroscopy calibrations of fat, protein and DM in raw milk were studied with partial least-squares (PLS) regression using portable short-wave near infrared spectrometer. The results indicated that good calibrations of fat and DM were found, the correlation coefficients were all 0.98, the RMSEC were 0.187 and 0.217, RMSEP were 0.187 and 0.296, the RPDs were 5.02 and 3.20 respectively; the calibration of protein needed to be improved but can be used for practice, the correlation coefficient was 0.95, RMSEC was 0.105, RMSEP was 0.120, and RPD was 2.60. Furthermore, the measuring accuracy was improved by analyzing the correction relation of fat and DM in raw milk This study will probably provide a new on-site method for nondestructive and rapid measurement of milk.

  16. Filter-aided sample preparation with dimethyl labeling to identify and quantify milk fat globule membrane proteins.

    NARCIS (Netherlands)

    Lu, J.; Boeren, J.A.; Vries, de S.C.; Valenberg, van H.J.F.; Vervoort, J.J.M.; Hettinga, K.A.

    2011-01-01

    Bovine milk is a major nutrient source in many countries and it is produced at an industrial scale. Milk is a complex mixture of proteins, fats, carbohydrates, vitamins and minerals. The composition of the bovine milk samples can vary depending on the genetic makeup of the bovine species as well as

  17. Milk Fat Globules Hamper Adhesion of Enterohemorrhagic Escherichia coli to Enterocytes: In Vitro and in Vivo Evidence

    Directory of Open Access Journals (Sweden)

    Thomas Douëllou

    2018-05-01

    Full Text Available Enterohemorrhagic Escherichia coli (EHEC; E. coli are food-borne agents associated with gastroenteritis, enterocolitis, bloody diarrhea and the hemolytic-uremic syndrome (HUS. Bovine milk glycans have been shown to contain oligosaccharides which are similar to host epithelial cell receptors and can therefore prevent bacterial adhesion. This study aimed to describe interactions between EHEC O157:H7 EDL933 and O26:H11 21765 and milk fat globules (MFGs in raw milk and raw milk cheese, and the impact of MFGs on EHEC strains adhesion to the intestinal tract in vitro and in vivo. Both EHEC serotypes clearly associated with native bovine MFGs and significantly limited their adhesion to a co-culture of intestinal cells. The presence of MFGs in raw milk cheese had two effects on the adhesion of both EHEC serotypes to the intestinal tracts of streptomycin-treated mice. First, it delayed and reduced EHEC excretion in mouse feces for both strains. Second, the prime implantation site for both EHEC strains was 6 cm more proximal in the intestinal tracts of mice fed with contaminated cheese containing less than 5% of fat than in those fed with contaminated cheese containing 40% of fat. Feeding mice with 40% fat cheese reduced the intestinal surface contaminated with EHEC and may therefore decrease severity of illness.

  18. Variations in protein and fat contents and their fractions in milk from two species fed different forages.

    Science.gov (United States)

    Kholif, S M; El-Shewy, A A; Morsy, T A; Abd El-Rahman, H H

    2015-02-01

    This study aimed at determining the variations in milk constituents which could be varied by feed and animal species. To achieve this goal, two groups of homoparity Baladi cows and Egyptian buffaloes (n = 20 per species) were used. Each group was divided into two subgroups (n = 10): subgroup I received legume forage (Egyptian clover) and subgroup II received grass forage (sorghum forage). All experimental animals were fed the diet consisting of concentrate, forage and rice straw as 50, 25 and 25% of dry matter intake respectively. Milk samples were taken for analysis. The trial lasted until the 3rd month of parturition. The main results indicated that lactating cattle fed legume forage significantly (p ≤ 0.01) had more content of casein nitrogen (513 mg/100 ml milk), lower content of glutamic acid (23.56 g/100 g milk protein) and more content of cis-9, trans-11 18:2 conjugated linoleic acid (CLA) (0.77 g/100 g milk fat) compared with 433, 26.67 and 0.53, respectively, for cattle fed grass forage. With regard to the species effect, results showed that buffalo milk appeared to contain significantly higher (p ≤ 0.01) contents of casein nitrogen, phenylalanine, glutamic and arachidonic acid compared with cow's milk. However, the latter was significantly (p ≤ 0.01) more in the cis-9, trans-11CLA (0.59 g/100 g milk fat) than that in buffalo milk (0.47 g/100 g milk fat). The results revealed that not only forage type played a critical role in determining the variations of milk nitrogen distribution, milk amino acids and fatty acids but also animal species had a significant effect on these parameters. Journal of Animal Physiology and Animal Nutrition © 2014 Blackwell Verlag GmbH.

  19. Synchrotron Study on Crystallization Kinetics of Milk Fat under Shear Flow

    International Nuclear Information System (INIS)

    Mazzanti, G.; Marangoni, A.; Idziak, S.

    2009-01-01

    A detailed synchrotron X-ray diffraction study on the kinetics of crystallization of anhydrous milk fat (AMF) and milk fat triacylglycerols (MFT) was done in a Couette cell at 17 C, 17.5 C and 20 C under shear rates between 0 and 2880 s-1. We observed shear-induced acceleration of the transition from phase ? to ?? and the presence of crystalline orientation, but no effect of shear on the onset time of phase ? was observed. A two stage regime was observed for the growth of phase ??. The first stage follows a series-parallel system of differential equations describing the conversion between liquid and crystalline phases. The second stage follows a diffusion-controlled regime. These mechanisms are consistent with the crystalline orientation, the growth of the crystalline domains and the observed displacement of the diffraction peak positions. The absence of the polar lipids explains the faster kinetics of MFT.

  20. Milk phospholipids: Organic milk and milk rich in conjugated linoleic acid compared with conventional milk.

    Science.gov (United States)

    Ferreiro, T; Gayoso, L; Rodríguez-Otero, J L

    2015-01-01

    The objective of this study was to compare the phospholipid content of conventional milk with that of organic milk and milk rich in conjugated linoleic acid (CLA). The membrane enclosing the fat globules of milk is composed, in part, of phospholipids, which have properties of interest for the development of so-called functional foods and technologically novel ingredients. They include phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidylcholine (PC), phosphatidylserine (PS), and the sphingophospholipid sphingomyelin (SM). Milk from organically managed cows contains higher levels of vitamins, antioxidants, and unsaturated fatty acids than conventionally produced milk, but we know of no study with analogous comparisons of major phospholipid contents. In addition, the use of polyunsaturated-lipid-rich feed supplement (extruded linseed) has been reported to increase the phospholipid content of milk. Because supplementation with linseed and increased unsaturated fatty acid content are the main dietary modifications used for production of CLA-rich milk, we investigated whether these modifications would lead to this milk having higher phospholipid content. We used HPLC with evaporative light scattering detection to determine PE, PI, PC, PS, and SM contents in 16 samples of organic milk and 8 samples of CLA-rich milk, in each case together with matching reference samples of conventionally produced milk taken on the same days and in the same geographical areas as the organic and CLA-rich samples. Compared with conventional milk and milk fat, organic milk and milk fat had significantly higher levels of all the phospholipids studied. This is attributable to the differences between the 2 systems of milk production, among which the most influential are probably differences in diet and physical exercise. The CLA-rich milk fat had significantly higher levels of PI, PS, and PC than conventional milk fat, which is also attributed to dietary differences: rations for

  1. Fat content, energy value and fatty acid profile of donkey milk during lactation and implications for human nutrition

    Directory of Open Access Journals (Sweden)

    Martemucci Giovanni

    2012-09-01

    Full Text Available Abstract Background and aims Milk contains numerous nutrients. The content of n-3 fatty acids, the n-6/n-3 ratio, and short- and medium-chain fatty acids may promote positive health effects. In Western societies, cow’s milk fat is perceived as a risk factor for health because it is a source of a high fraction of saturated fatty acids. Recently, there has been increasing interest in donkey’s milk. In this work, the fat and energetic value and acidic composition of donkey’s milk, with reference to human nutrition, and their variations during lactation, were investigated. We also discuss the implications of the acidic profile of donkey’s milk on human nutrition. Methods Individual milk samples from lactating jennies were collected 15, 30, 45, 60, 90, 120, 150, 180 and 210days after foaling, for the analysis of fat, proteins and lactose, which was achieved using an infrared milk analyser, and fatty acids composition by gas chromatography. Results The donkey’s milk was characterised by low fat and energetic (1719.2kJ·kg-1 values, a high polyunsaturated fatty acids (PUFA content of mainly α-linolenic acid (ALA and linoleic acid (LA, a low n-6 to n-3 FA ratio or LA/ALA ratio, and advantageous values of atherogenic and thrombogenic indices. Among the minor PUFA, docosahesaenoic (DHA, eicosapentanoic (EPA, and arachidonic (AA acids were present in very small amounts ( The fatty acid patterns were affected by the lactation stage and showed a decrease (P Conclusions The high level of unsaturated/saturated fatty acids and PUFA-n3 content and the low n-6/n-3 ratio suggest the use of donkey’s milk as a functional food for human nutrition and its potential utilisation for infant nutrition as well as adult diets, particular for the elderly.

  2. Effect of Phytosterols on the Crystallization Behavior of Oil-in-Water Milk Fat Emulsions.

    Science.gov (United States)

    Zychowski, Lisa M; Logan, Amy; Augustin, Mary Ann; Kelly, Alan L; Zabara, Alexandru; O'Mahony, James A; Conn, Charlotte E; Auty, Mark A E

    2016-08-31

    Milk has been used commercially as a carrier for phytosterols, but there is limited knowledge on the effect of added plant sterols on the properties of the system. In this study, phytosterols dispersed in milk fat at a level of 0.3 or 0.6% were homogenized with an aqueous dispersion of whey protein isolate (WPI). The particle size, morphology, ζ-potential, and stability of the emulsions were investigated. Emulsion crystallization properties were examined through the use of differential scanning calorimetry (DSC) and Synchrotron X-ray scattering at both small and wide angles. Phytosterol enrichment influenced the particle size and physical appearance of the emulsion droplets, but did not affect the stability or charge of the dispersed particles. DSC data demonstrated that, at the higher level of phytosterol addition, crystallization of milk fat was delayed, whereas, at the lower level, phytosterol enrichment induced nucleation and emulsion crystallization. These differences were attributed to the formation of separate phytosterol crystals within the emulsions at the high phytosterol concentration, as characterized by Synchrotron X-ray measurements. X-ray scattering patterns demonstrated the ability of the phytosterol to integrate within the milk fat triacylglycerol matrix, with a concomitant increase in longitudinal packing and system disorder. Understanding the consequences of adding phytosterols, on the physical and crystalline behavior of emulsions may enable the functional food industry to design more physically and chemically stable products.

  3. Reactions to a Low-Fat Milk Social Media Intervention in the US: The Choose 1% Milk Campaign

    Directory of Open Access Journals (Sweden)

    Robert John

    2017-09-01

    Full Text Available (1 Background: Social media has increased in importance as a primary source of health communication but has received little academic attention. The purpose of this study was to conduct a content analysis of Facebook comments made in response to a five-week statewide social media intervention promoting use of 1% low-fat milk. Formative research identified health messages to promote, and 16 health messages consistent with the Dietary Guidelines for Americans were posted. During the intervention, 454 Facebook users posted 489 relevant comments; (2 Methods: The themes of user comments were identified using mixed-methods with qualitative identification of themes supplemented by cluster analysis; (3 Results: Six broad themes with 19 sub-themes are identified: (a sugar, fat, and nutrients, (b defiant, (c watery milk, (d personal preference, (e evidence and logic, and (f pure and natural; (4 The subject of milk is surprisingly controversial, a contested terrain in the mind of the consumer with a variety of competing perspectives that influence consumption. Public reactions to a social media nutrition education intervention are useful in understanding audience psychographics toward the desired behavior, require continual efforts to monitor and manage the social media campaign, but provide an opportunity to maximize the utility of real-time interactions with your audience.

  4. Caprine brucellosis: A historically neglected disease with significant impact on public health

    Science.gov (United States)

    Arenas-Gamboa, Angela M.; Maurizio, Estefanía

    2017-01-01

    Caprine brucellosis is a chronic infectious disease caused by the gram-negative cocci-bacillus Brucella melitensis. Middle- to late-term abortion, stillbirths, and the delivery of weak offspring are the characteristic clinical signs of the disease that is associated with an extensive negative impact in a flock’s productivity. B. melitensis is also the most virulent Brucella species for humans, responsible for a severely debilitating and disabling illness that results in high morbidity with intermittent fever, chills, sweats, weakness, myalgia, abortion, osteoarticular complications, endocarditis, depression, anorexia, and low mortality. Historical observations indicate that goats have been the hosts of B. melitensis for centuries; but around 1905, the Greek physician Themistokles Zammit was able to build the epidemiological link between “Malta fever” and the consumption of goat milk. While the disease has been successfully managed in most industrialized countries, it remains a significant burden on goat and human health in the Mediterranean region, the Middle East, Central and Southeast Asia (including India and China), sub-Saharan Africa, and certain areas in Latin America, where approximately 3.5 billion people live at risk. In this review, we describe a historical evolution of the disease, highlight the current worldwide distribution, and estimate (by simple formula) the approximate costs of brucellosis outbreaks to meat- and milk-producing farms and the economic losses associated with the disease in humans. Successful control leading to eradication of caprine brucellosis in the developing world will require a coordinated Global One Health approach involving active involvement of human and animal health efforts to enhance public health and improve livestock productivity. PMID:28817647

  5. Using confocal laser scanning microscopy to probe the milk fat globule membrane and associated proteins.

    Science.gov (United States)

    Gallier, Sophie; Gragson, Derek; Jiménez-Flores, Rafael; Everett, David

    2010-04-14

    The bovine milk fat globule membrane (MFGM) is an important, biologically relevant membrane due to its functional and health properties. Its composition has been thoroughly studied, but its structure, especially the lateral organization of its components, still remains unclear. We have used confocal laser scanning microscopy (CLSM) to investigate the surface structure of the MFGM in globules with different degrees of processing using two types of fluorescently labeled phospholipid probes and a protein dye. Using this technique, we have observed heterogeneities in the distribution of MFGM lipids and proteins relating to the processing and size of the globules. The effect of pretreating the milk (centrifugation, pasteurization-homogenization and churning) was studied by double-staining the surface of the milk fat globules, followed by observation using CLSM, and by determining the phospholipid profile of raw milk, raw cream, processed milk and buttermilk powder. Our findings agree with other techniques by showing that the composition of the MFGM changes with processing through the loss of phospholipids and the adsorption of caseins and whey proteins onto the surface.

  6. Physicochemical and sensory characteristics of goat and cow milk ice cream made with vegetable fat.

    Directory of Open Access Journals (Sweden)

    Alejandro Chacón-Villalobos

    2015-12-01

    Full Text Available The aim of this study was to determine the effect of the amount of goat and cow milk over the physicochemical and sensory characteristics of ice cream flavored with vegetable fat. In Costa Rica in 2010, three inclusion percentages of milk (100% goat, 100% cow, and a mixture of both 50%: 50% were evaluated, as well as the inclusion of different flavors (strawberry, strawberry with topping, and vanilla on the overrun, texture, melting, color, and acceptance of ice cream with vegetable fat. No parameters depended on the type of milk (p>0.05, while overrun varied between batches (p<0.05. There was a flavor*milk interaction for melting rate, texture, and pH attributable to the addition of topping. There was a significant effect on the colorimetric measurement based on the variables of the CIE system L*, a* and C*, on flavor (p<0.05, and an interaction type of milk*flavor for parameters b* and °h (tint or hue was attributed to topping and colorants. Both vegetable fat and topping increased the content of total solids in the mixture; it was associated to a lower rate of aeration, a low melting time, and a more consistency. A cluster analysis for sensory liking, distinguished between three groups: group 1 (15.25%, which liked all products, group 2 (62.71% that moderately liked them all, and group 3 (22.03% who neither show like nor dislike. Groups 2 and 3 showed greater liking for products with topping. The results of the sensory panel as well as the physicochemical and instrumental characterizations show that the type of milk used to make ice cream is not a determining factor, so it is feasible to produce goat milk ice cream and obtain a quality product with good acceptance.

  7. Effect of maize, rumen-protected fat and whey permeate on energy utilisation and milk fat composition in lactating goats

    Directory of Open Access Journals (Sweden)

    Giovanna Battelli

    2010-01-01

    Full Text Available The efficiency of utilisation of diets with different proportions of energy sources (starch, fat, lactose was studied with three pairs of lactating Saanen goats; the animals were fed, in a Latin square design, 3 silage-based diets containing (on DM basis the following energy sources: 32% maize meal (diet M; 4.7% rumen-protected fat (Megalac® and 23.5% maize meal (diet F; 9.8% milk whey permeate powder and 22.3% maize meal (diet W. During each of the three experimental periods, 8 days of total collection balance trials were conducted during which goats were allocated for 72 h (three 24 h cycles in open circuit respiration chambers to determine methane and heat production and, hence, the energy balance. Diet F, in comparison with diets M and W, significantly increased the milk fat content (4.13 vs 3.11 and 3.14%, P<0.001 and the 4%-FCM yield (3367 vs 2927 and 3055 g/d, P<0.01 and P<0.05, respectively, while no relevant changes were observed for milk protein content and yield. Energy digestibility was equal in diets F and W. Megalac® did not decrease fibre digestibility. The partition of the gross energy intake (EI differed significantly between diets: diet M had lower DE (72.4 vs 74.3 and 74.3%; P<0.01 and ME (62.1 vs 64.7 and 63.5%; P<0.05 in comparison with diets F and W, respectively. Energy lost as methane was not significantly decreased by the inclusion of rumen- protected fat in the diet, although a trend for a reduction of methanogenesis was observed. Heat production deter- mined by treatment F was lower in comparison with the other treatments. This difference was almost significant (P=0.056 when expressed as a percentage of the ME. Milk energy output increased significantly (+12%, P<0.001 by including fat in the diet, as compared with treatments M and W: 21.4 vs 19.1 and 19.0% of the EI. The net ener- gy content of the protected fat was 27.94 MJ NEl/kg DM (+340% vs maize meal; its kl value resulted 0.77. The corresponding values for whey

  8. Método eletroforético rápido para detecção da adulteração do leite caprino com leite bovino Fast electrophoretic detection method of adulteration of caprine milk by bovine milk

    Directory of Open Access Journals (Sweden)

    A.S. Egito

    2006-10-01

    Full Text Available Avaliaram-se os métodos de eletroforese em gel de poliacrilamida (PAGE em presença de uréia (uréia-PAGE e dodecil sulfato de sódio (SDS-PAGE para identificar a adulteração do leite de cabra pela adição do leite de vaca. Um método foi otimizado para preparação do caseinato de sódio em poucos minutos para análise eletroforética. Uréia-PAGE foi o método mais apropriado para identificação desse tipo de fraude, em decorrência da presença da caseína alfas1 com migração mais rápida no leite bovino. A presença da alfas1-caseína bovina foi detectada a partir da adição de 2,5% de leite de vaca utilizando uréia-PAGE. O limite de detecção, a repetibilidade, o tempo para execução indicaram que esse método pode ser aplicado como rotina no controle de qualidade do leite de cabra recebido pelas indústrias de processamento.Polyacrylamide gel electrophoresis (PAGE in presence of urea (urea-PAGE or sodium dodecyl sulfate (SDS-PAGE was evaluated to detect the presence of cow milk added to goat milk. A method was optimized to prepare sodium caseinate from milk in few minutes. After that, the sodium caseinate was analyzed by PAGE. The urea-PAGE was the most appropriated method to identify adulteration as caprine and bovine alphas1-caseins displayed different migration rates. When cow milk was added to goat milk at different proportions, the presence of bovine alphas1-casein was detected in the mixture by urea-PAGE for a minimal proportion of 2.5% of cow milk added to goat milk. The good sensitivity, the repeatability and the short time for execution indicate that the described method will be able to be routinely applied for the quality control of goat milk in dairy industry.

  9. Effect of milk fat content on the performance of ohmic heating for inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium and Listeria monocytogenes.

    Science.gov (United States)

    Kim, S-S; Kang, D-H

    2015-08-01

    The effect of milk fat content on ohmic heating compared to conventional heating for inactivation of food-borne pathogens was investigated. Sterile cream was mixed with sterile buffered peptone water and adjusted to 0, 3, 7, 10% (w/v) milk fat content. These samples with varying fat content were subjected to ohmic and conventional heating. The effect of milk fat on temperature increase and electrical conductivity were investigated. Also, the protective effect of milk fat on the inactivation of foodborne pathogens was studied. For conventional heating, temperatures of samples increased with time and were not significantly (P > 0.05) different regardless of fat content. Although the inactivation rate of Escherichia coli O157:H7, Salmonella Typhimurium and L. monocytogens decreased in samples of 10% fat content, a protective effect was not observed for conventional heating. In contrast with conventional heating, ohmic heating was significantly affected by milk fat content. Temperature increased more rapidly with lower fat content for ohmic heating due to higher electrical conductivity. Nonuniform heat generation of nonhomogeneous fat-containing samples was verified using a thermal infrared camera. Also, the protective effect of milk fat on E. coli O157:H7 and Listeria monocytogenes was observed in samples subjected to ohmic heating. These results indicate that food-borne pathogens can survive in nonhomogeneous fat-containing foods subjected to ohmic heating. Therefore, more attention is needed regarding ohmic heating than conventional heating for pasteurizing fat-containing foods. The importance of adequate pasteurization for high milk fat containing foods was identified. © 2015 The Society for Applied Microbiology.

  10. Characteristics and fatty acid composition of milk fat from Saudi Aradi goat

    Directory of Open Access Journals (Sweden)

    Sbihi, H. M.

    2015-12-01

    Full Text Available Goat milk is the second most prevalent edible milk in Saudi Arabia and is one of the most prominently produced milks in the world. Few studies have focused on the physicochemical properties of goat milk fat (GMF. Samples of Saudi Aradi goat milk were obtained during the spring dairy season to determine the physicochemical characteristics and fatty acid composition of the GMF. The physicochemical properties of Saudi Aradi GMF were as follows: iodine value, 23.2 g of I2·100 g−1 of fat; saponification value, 213.2 mg KOH·g−1 of fat; refractive index (25 °C, 1.4583; unsaponifiable matter, 0.54%; acidity, 0.52%; and peroxide value, 2.07 meq O2·kg−1 of fat. α-Tocopherol was the major tocol (70.9%, followed by β-tocopherol (22.02%. GMF had significant contents of polyunsaturated fatty acid (FA (6.16%, conjugated linolenic acid (0.36%, saturated FA (67.04% and branched FA (1.98%. The thermal profiles of the Saudi Aradi GMF samples were examined using a thermal gravimetric analysis (TGA and differential scanning calorimetry (DSC. Saudi Aradi GMF showed some absorbance in the UV-C range. This study demonstrated that the milk fat from the Saudi goat has physically and chemically favorable properties, as well as good nutritional properties, as a source of essential fatty acids and fat-soluble vitamin E.La leche de cabra es la segunda leche comestible predominante en Arabia Saudí y es una de las leches de mayor producción en el mundo. Pocos estudios se han centrado en las propiedades físico-químicas de la grasa de leche de cabra (GLC. Muestras de leche de cabra Arabia Saudí fueron obtenidas durante la temporada de mayor producción lechera, durante la primavera, y se determinaron sus características físico- químicas y la composición de ácidos grasos de la GLC. Las propiedades fisicoquímicas determinadas de la GLC de Arabia Aradi fueron las siguientes: índice de yodo, 23,2 g de I2·100 g−1 de grasa; índice de saponificación: 213

  11. Dietary milk fat globule membrane reduces the incidence of aberrant crypt foci in Fischer-344 rats.

    Science.gov (United States)

    Snow, Dallin R; Jimenez-Flores, Rafael; Ward, Robert E; Cambell, Jesse; Young, Michael J; Nemere, Ilka; Hintze, Korry J

    2010-02-24

    Milk fat globule membrane (MFGM) is a biopolymer composed primarily of membrane proteins and lipids that surround the fat globules in milk. Although it is considered to have potential as a bioactive ingredient, few feeding studies have been conducted to measure its potential benefits. The aim of this investigation was to determine if dietary MFGM confers protection against colon carcinogenesis compared to diets containing corn oil (CO) or anhydrous milk fat (AMF). Male, weanling Fischer-344 rats were randomly assigned to one of three dietary treatments that differed only in the fat source: (1) AIN-76A diet, corn oil; (2) AIN-76A diet, AMF; and (3) AIN-76A diet, 50% MFGM, 50% AMF. Each diet contained 50 g/kg diet of fat. With the exception of the fat source, diets were formulated to be identical in macro and micro nutrient content. Animals were injected with 1,2-dimethylhydrazine once per week at weeks 3 and 4, and fed experimental diets for a total of 13 weeks. Over the course of the study dietary treatment did not affect food consumption, weight gain or body composition. After 13 weeks animals were sacrificed, colons were removed and aberrant crypt foci (ACF) were counted by microscopy. Rats fed the MFGM diet (n = 16) had significantly fewer ACF (20.9 +/- 5.7) compared to rats fed corn oil (n = 17) or AMF (n = 16) diets (31.3 +/- 9.5 and 29.8 +/- 11.4 respectively; P < 0.05). Gene expression analysis of colonic mucosa did not reveal differential expression of candidate colon cancer genes, and the sphingolipid profile of the colonic mucosa was not affected by diet. While there were notable and significant differences in plasma and red blood cell lipids, there was no relationship to the cancer protection. These results support previous findings that dietary sphingolipids are protective against colon carcinogenesis yet extend this finding to MFGM, a milk fat fraction available as a food ingredient.

  12. Variability of the caprine whey protein genes and their association with milk yield, composition and renneting properties in the Sarda breed: 2. The BLG gene.

    Science.gov (United States)

    Dettori, Maria Luisa; Pazzola, Michele; Pira, Emanuela; Puggioni, Ornella; Vacca, Giuseppe Massimo

    2015-11-01

    The variability of the promoter region and the 3'UTR (exon-7) of the BLG gene, encoding the β-lactoglobulin, was investigated by sequencing in 263 lactating Sarda goats in order to assess its association with milk traits. Milk traits included: milk yield, fat, total protein and lactose content, pH, daily fat and protein yield (DFPY), freezing point, milk energy, somatic cell count, total microbial mesophilic count, rennet coagulation time (RCT), curd firming rate (k20) and curd firmness (a30). A total of 7 polymorphic sites were detected and the sequence analysed was given accession number KM817769. Only three SNPs (c.-381C>T, c.-323C>T and c.*420C>A) had minor allele frequency higher than 0.05. The effects of farm, stage of lactation and the interaction farm × stage of lactation significantly influenced all the milk traits (P T and c.*420C>A (P T (P < 0.001). The c.-381TT homozygous goats showed lower pH, RCT and k20 than c.-381CT (P < 0.05). In conclusion the polymorphism of the goat BLG gene did not affect the total protein content of the Sarda goat milk, and only weakly influenced RCT and k20. On the other hand, an interesting effect on milk yields and DFPY emerged in two SNPs. This information might be useful in dairy goat breeding programs.

  13. Freezing and thawing effects on fat, protein, and lactose levels of human natural milk administered by gavage and continuous infusion

    Directory of Open Access Journals (Sweden)

    Andrea D. Abranches

    2014-07-01

    Full Text Available OBJECTIVES: to analyze the changes in human milk macronutrients: fat, protein, and lactose in natural human milk (raw, frozen and thawed, after administration simulation by gavage and continuous infusion. METHOD: an experimental study was performed with 34 human milk samples. The infrared spectrophotometry using the infrared analysis equipment MilkoScan Minor(r (Foss, Denmark equipment was used to analyze the macronutrients in human milk during the study phases. The analyses were performed in natural (raw samples and after freezing and fast thawing following two steps: gavage and continuous infusion. The non-parametric Wilcoxon test for paired samples was used for the statistical analysis. RESULTS: the fat content was significantly reduced after administration by continuous infusion (p < 0.001 during administration of both raw and thawed samples. No changes in protein and lactose content were observed between the two forms of infusion. However, the thawing process significantly increased the levels of lactose and milk protein. CONCLUSION: the route of administration by continuous infusion showed the greatest influence on fat loss among all the processes required for human milk administration.

  14. Freezing and thawing effects on fat, protein, and lactose levels of human natural milk administered by gavage and continuous infusion.

    Science.gov (United States)

    Abranches, Andrea D; Soares, Fernanda V M; Junior, Saint-Clair G; Moreira, Maria Elisabeth L

    2014-01-01

    to analyze the changes in human milk macronutrients: fat, protein, and lactose in natural human milk (raw), frozen and thawed, after administration simulation by gavage and continuous infusion. an experimental study was performed with 34 human milk samples. The infrared spectrophotometry using the infrared analysis equipment MilkoScan Minor® (Foss, Denmark) equipment was used to analyze the macronutrients in human milk during the study phases. The analyses were performed in natural (raw) samples and after freezing and fast thawing following two steps: gavage and continuous infusion. The non-parametric Wilcoxon test for paired samples was used for the statistical analysis. the fat content was significantly reduced after administration by continuous infusion (praw and thawed samples. No changes in protein and lactose content were observed between the two forms of infusion. However, the thawing process significantly increased the levels of lactose and milk protein. the route of administration by continuous infusion showed the greatest influence on fat loss among all the processes required for human milk administration. Copyright © 2014 Sociedade Brasileira de Pediatria. Published by Elsevier Editora Ltda. All rights reserved.

  15. Effects of fat content, pasteurization method, homogenization pressure, and storage time on the mechanical and sensory properties of bovine milk.

    Science.gov (United States)

    Li, Y; Joyner, H S; Carter, B G; Drake, M A

    2018-04-01

    Fluid milk may be pasteurized by high-temperature short-time pasteurization (HTST) or ultrapasteurization (UP). Literature suggests that UP increases milk astringency, but definitive studies have not demonstrated this effect. Thus, the objective of this study was to determine the effects of pasteurization method, fat content, homogenization pressure, and storage time on milk sensory and mechanical behaviors. Raw skim (fat), 2%, and 5% fat milk was pasteurized in duplicate by indirect UP (140°C, 2.3 s) or by HTST pasteurization (78°C, 15 s), homogenized at 20.7 MPa, and stored at 4°C for 8 wk. Additionally, 2% fat milk was processed by indirect UP and homogenized at 13.8, 20.7, and 27.6 MPa and stored at 4°C for 8 wk. Sensory profiling, instrumental viscosity, and friction profiles of all milk were evaluated at 25°C after storage times of 1, 4, and 8 wk. Sodium dodecyl sulfate PAGE and confocal laser scanning microscopy were used to determine protein structural changes in milk at these time points. Fresh HTST milk was processed at wk 7 for wk 8 evaluations. Ultrapasteurization increased milk sensory and instrumental viscosity compared with HTST pasteurization. Increased fat content increased sensory and instrumental viscosity, and decreased astringency and friction profiles. Astringency, mixed regimen friction profiles, and sensory viscosity also increased for UP versus HTST. Increased storage time showed no effect on sensory viscosity or mechanical viscosity. However, increased storage time generally resulted in increased friction profiles and astringency. Sodium dodecyl sulfate PAGE and confocal laser scanning microscopy showed increased denatured whey protein in UP milk compared with HTST milk. The aggregates or network formed by these proteins and casein micelles likely caused the increase in viscosity and friction profiles during storage. Homogenization pressure did not significantly affect friction behaviors, mechanical viscosity, or astringency; however

  16. Ultrasonication, lyophilization, freezing and storage effects on fat loss during mechanical infusion of expressed human milk

    International Nuclear Information System (INIS)

    Dhar, J.; Davidson, A.G.F.; Martinez, F.E.; Barr, S.; Desai, I.D.; Nakai, S.

    1995-01-01

    Ultrasonic homogenization was extended to situations where expressed human milk needs to be stored before being administered. We investigated whether the effect of ultrasonication would persist during storage in the frozen or lyophilized form. Recovery of fat was higher in ultrasonicated and frozen milk (stored for both 1 and 4 mo), than in milk stored following ultrasonication and lyophilization. The low tat recovery from stored lyophilized milk was increased by ultrasonicating the milk after storage and reconstitution (instead of prior to storage). Protein recovery was virtually complete with both methods

  17. Effect of high hydrostatic pressure processing on in vitro digestion of milk proteins and fats

    Science.gov (United States)

    The use of high hydrostatic pressure processing (HPP) is increasing in popularity in the food industry. Its ability to modify milk proteins and fats suggests that it may be useful in creating foods that suppress appetite; however, its effect on the digestibility of proteins and fats is unclear. The...

  18. Data from proteomic characterization and comparison of mammalian milk fat globule proteomes by iTRAQ analysis

    Directory of Open Access Journals (Sweden)

    Yongxin Yang

    2015-06-01

    Full Text Available Milk fat globules memebrane (MFGM-enriched proteomes from Holstein, Jersey, yak, buffalo, goat, camel, horse, and human were extracted and identified by an iTRAQ quantification proteomic approach. Proteomes data were analyzed by bioinformatic and multivariate statistical analysis and used to present the characteristic traits of the MFGM proteins among the studied mammals. The data of this study are also related to the research article “Proteomic characterization and comparison of mammalian milk fat globule proteomes by iTRAQ analysis” in the Journal of Proteomics [1].

  19. Gamma ray irradiated goat milk: comparative sensorial analysis with pasteurized goat milk

    International Nuclear Information System (INIS)

    Gurgel, Maria Sylvia de C.C. do Amaral; Domarco, Rachel E.; Spoto, Marta H.F.

    2002-01-01

    Goat milk consumption has increased in the last years, due to its better digestibility and for constituting a good alternative to cow milk for intolerant people. Brazil has over 10 millions goats, mainly in the Northeast area. Considering that it is very important to increase the shelf-life for this product, this work was done to test the gamma-radiation as a preservation method, evaluating acceptability by sensorial analysis compared with pasteurized milk. The goat milk was bought in the Animal Production Department/ESALQ/USP, Piracicaba, and irradiated with 3,5 kGy in the Food Irradiation Laboratory/CENA/USP, using a cobalt-60 irradiator, type Gammabeam-650, from Nordion, Canada. After irradiation, the samples were maintained under refrigeration at 5 deg C and submitted to sensorial analysis at 1 st , 7 th and 15 th days by 30 untrained tasters. The results indicated, by Tukey test, a significant preference for the pasteurized milk in comparison to the irradiated one, because a hard caprine flavor was developed by the irradiation. (author)

  20. Comparison of gravimetric, creamatocrit and esterified fatty acid methods for determination of total fat content in human milk.

    Science.gov (United States)

    Du, Jian; Gay, Melvin C L; Lai, Ching Tat; Trengove, Robert D; Hartmann, Peter E; Geddes, Donna T

    2017-02-15

    The gravimetric method is considered the gold standard for measuring the fat content of human milk. However, it is labor intensive and requires large volumes of human milk. Other methods, such as creamatocrit and esterified fatty acid assay (EFA), have also been used widely in fat analysis. However, these methods have not been compared concurrently with the gravimetric method. Comparison of the three methods was conducted with human milk of varying fat content. Correlations between these methods were high (r(2)=0.99). Statistical differences (Pmethods. Overall, stronger correlation with lower mean (4.73g/L) and percentage differences (5.16%) was observed with the creamatocrit than the EFA method when compared to the gravimetric method. Furthermore, the ease of operation and real-time analysis make the creamatocrit method preferable. Copyright © 2016. Published by Elsevier Ltd.

  1. Variations in the milk yield and milk composition of dairy cows during lactation.

    Science.gov (United States)

    Bedö, S; Nikodémusz, E; Percsich, K; Bárdos, L

    1995-01-01

    Variations in the milk yield and milk composition of a dairy cow colony (n = 23) were analyzed during 11 months of lactation. Milk yield followed a characteristic decreasing pattern in negative correlations with solid components (milk protein, lactose, total solids, milk fat). Titrable acidity (degree SH) was significantly (p < 0.1) higher in the milk of fresh-milking cows and it correlated negatively with lactose and positively with milk protein, milk fat and total solids. The concentrations of Zn, Fe and Cu tended to decrease, while Mn showed insignificant variation during lactation. Milk vitamin A showed a significant positive whilst milk vitamin E had a negative correlation with milk fat.

  2. The rapid determination of fat and protein content in fresh raw milk using the laser light scattering technology

    Science.gov (United States)

    Xin, Qi; Zhi Ling, Hou; Jian Long, Tian; Zhu, Yu

    2006-08-01

    The aim was to develop a simple and rapid method for determination of fat and protein content in milk. Based on the laser light scattering theory, the ratio of the scattered light (at 90±0.05° scattering angles) intensity to the transmitted light intensity, which is called scattered-transmitted-ratio method, is adopted as the optical parameter representing the milk fat content and the protein content. In this way, the influence of the fluctuation of the power of the light source is eliminated and the accuracy of determination is improved accordingly. The system we use is real-time and can satisfy the challenging requirements of dairy farming. Results of this study indicate the feasibility of using this technology for fresh milk fat and protein analysis. The fat contents and protein contents of 50 milk samples determined by this method were consistent with the values obtained by the reference methods based on Rose-Gottlieb method and Kjeldahl determination of N method. In this paper, the operating principle of the instrument is introduced and the influence of the environmental conditions, such as the homogenization pressure and homogenization temperature, etc. on the result of the test is analyzed. Through data analysis, the concrete schemes for testing the fat using the curve fitting and testing the protein using the surface fitting technique are determined. Finally, the difference from the reference values of the test is discussed.

  3. Milk fat globule membrane coating of large lipid droplets in the diet of young mice prevents body fat accumulation in adulthood.

    Science.gov (United States)

    Baars, Annemarie; Oosting, Annemarie; Engels, Eefje; Kegler, Diane; Kodde, Andrea; Schipper, Lidewij; Verkade, Henkjan J; van der Beek, Eline M

    2016-06-01

    Epidemiological studies have demonstrated protective effects of breast-feeding on childhood obesity. Differences between human milk and infant milk formula (IMF) in dietary lipid structure may contribute to this effect. In our mouse model, feeding a diet containing large lipid droplets coated with phospholipids (PL) (Nuturis®; PL of milk fat globule membrane (MFGM) fraction origin) in early life protected against excessive body fat accumulation following a diet challenge in adult life. We now set out to determine the relevance of increased droplet size and/or MFGM lipid droplet coating to the observed anti-obesogenic effects in adult life. From day 16 to 42, male mouse pups were exposed to diets with small (S) or large (L) lipid droplets (0·3 v. 2·9 µm average mode diameter, respectively), either without MFGM or with MFGM coating around the lipid droplet, resulting in four groups: S (control diet), L, Scoating and Lcoating (Nuturis® IMF diet). Mice were subsequently challenged with a Western-style diet until dissection at postnatal day 98. A non-challenged group served as reference (REF). We repeatedly determined body composition between postnatal day 42 and 98. At day 98 plasma and gene expression measurements were performed. Only the Nuturis® IMF diet (Lcoating) in early life containing MFGM-coated large lipid droplets reduced body fat mass to a level comparable with the REF group. These data support the notion that the structural aspects of lipids in human milk, for example, both lipid droplet size as well as the MFGM coating, may contribute to its reported protective effect against obesity in later life.

  4. Effect of homogenisation in formation of thermally induced aggregates in a non- and low- fat milk model system with microparticulated whey proteins.

    Science.gov (United States)

    Torres, Isabel Celigueta; Nieto, Gema; Nylander, Tommy; Simonsen, Adam Cohen; Tolkach, Alexander; Ipsen, Richard

    2017-05-01

    The objective of the research presented in this paper was to investigate how different characteristics of whey protein microparticles (MWP) added to milk as fat replacers influence intermolecular interactions occurring with other milk proteins during homogenisation and heating. These interactions are responsible for the formation of heat-induced aggregates that influence the texture and sensory characteristics of the final product. The formation of heat-induced complexes was studied in non- and low-fat milk model systems, where microparticulated whey protein (MWP) was used as fat replacer. Five MWP types with different particle characteristics were utilised and three heat treatments used: 85 °C for 15 min, 90 °C for 5 min and 95 °C for 2 min. Surface characteristics of the protein aggregates were expressed as the number of available thiol groups and the surface net charge. Intermolecular interactions involved in the formation of protein aggregates were studied by polyacrylamide gel electrophoresis and the final complexes visualised by darkfield microscopy. Homogenisation of non-fat milk systems led to partial adsorption of caseins onto microparticles, independently of the type of microparticle. On the contrary, homogenisation of low-fat milk resulted in preferential adsorption of caseins onto fat globules, rather than onto microparticles. Further heating of the milk, led to the formation of heat induced complexes with different sizes and characteristics depending on the type of MWP and the presence or not of fat. The results highlight the importance of controlling homogenisation and heat processing in yoghurt manufacture in order to induce desired changes in the surface reactivity of the microparticles and thereby promote effective protein interactions.

  5. [Study of the contents in fat, in protein and in vitamin D of powdered milk varieties sold in Dakar].

    Science.gov (United States)

    Ndiaye, B; Fall, M; Fall, D; Sarr, S O; Faye, D; Diop, A; Diop, Y M

    2008-01-01

    The powdered milk is a much appreciated food in Senegal. However no particular control is realized by authorities on the various marks of milk imported before their marketing. In the concern to protect the health of the consumers, but especially in front of the very big variety of the sources of supply in this product we determined the contents in fat, in protein and in vitamin D main variety show of marketed powdered milk Dakar. Chemical methods were operated to determine the fat contents and in proteins. The liquid chromatography in high performance was used to identify and measure the vitamin D. The obtained results profits showed that all the studied samples of milk had contents in fat included between 25 and 31 g %, those in proteins were included between 23 and 25 g %. As regards the dosage of the vitamin D, a single sample had content weaker than that mentioned on the packaging by the manufacturer. The results of this study allowed to notice most of the variety varieties of powdered milk marketed in Dakar were in accordance with the standards established for this food and are consequently good quality.

  6. The Effect of Substrat Ratio Fish Oil and Milk Fat on Synthesis of Structured Lipid by Enzimatic Transesterification

    OpenAIRE

    Subroto, Edy; Tensiska, Tensiska; Indiarto, Rossi; Hidayat, Chusnul

    2013-01-01

    Structured lipid with saturated fatty acid (SFA) at outer position and polyunsaturated fatty acid (PUFA) at sn-2 position has good dietary and stabilized characteristics. In this research structured lipids was synthesized by enzymatic transesterification between fish oil and milk fat. The reaction was catalyzed by lipase from Candida antartica that has randomized specificity to inter esterification. The factor substrat ratio of fish oil and milk fat were studied. Reaction operated at 40 oC fo...

  7. Effects of fat source and dietary sodium bicarbonate plus straw on the conjugated linoleic acid content of milk of dairy cows.

    Science.gov (United States)

    Troegeler-Meynadier, Annabelle; Nicot, Marie-Claude; Enjalbert, Francis

    2007-10-01

    The effects of fat source (0.7 kg of fatty acids from extruded soybeans or palmitic acid), of sodium bicarbonate (0.3 kg) plus straw (1 kg) and the interaction of these treatments on the content of conjugated linoleic acid (CLA) in the milk of dairy cows were examined. During nine weeks a group of 10 cows received a ration with palmitic acid and bicarbonate plus straw (ration PAB). During three periods of three weeks a second group of 10 cows received successively a ration with extruded soybeans and bicarbonate plus straw (ration ESB), a ration with palmitic acid without bicarbonate or straw (ration PA), and a ration with extruded soybeans without bicarbonate or straw (ration ES). Rations ES and ESB increased the content of polyunsaturated fatty acids in milk, but decreased milk fat content, compared to rations PAB and PA. Ration ESB led to the greatest milk CLA content, by a synergy between the high amount of dietary fat, and the action of bicarbonate plus straw, favouring trans11 isomers of CLA and C18:1, presumably via a ruminal pH near neutrality. Ration ES favoured trans10 isomers, not desaturated in the mammary gland, so that the milk CLA content was lower than with ration ESB, and resulted in the lowest milk fat content. In conclusion, a ration supplemented with both extruded soybeans and bicarbonate plus straw, was an efficient way to increase the CLA content in the milk of dairy cows.

  8. Conjugated linoleic acid in ewe milk fat.

    Science.gov (United States)

    Luna, Pilar; Fontecha, Javier; Juárez, Manuela; de la Fuente, Miguel Angel

    2005-11-01

    Ewe milk fat from five different herds was studied to determine the content of conjugated linoleic acid (CLA) isomers. Research was carried out by combining gas chromatography-mass spectrometry (GC-MS) of fatty acid methyl esters (FAME) and 4,4-dimethyloxazolyne derivatives (DMOX) with silver ion-high performance liquid chromatography (Ag+-HPLC). Reconstructed mass spectral profiles of CLA characteristic ions from DMOX were used to identify positional isomers and Ag+-HPLC to quantify them. Total CLA content varied from 0.57 to 0.97 g/100 g of total fatty acids. FAME and DMOX were separated into a complex mixture of minor isomers and major rumenic acid (9-cis 11-trans C18:2) by GC-MS using a 100-m polar capillary column. Rumenic acid would represent more than 75% of total CLA. 11-trans 13-trans, 11-13 cis/trans plus trans/cis and 7-9 cis/trans plus trans/cis were the main CLA isomers after rumenic acid. Minor amounts of 8-10 and 10-12 C18:2 isomers were also found. Although most of the isomers were present in each herd's milk, differences in content were observed for some CLA species.

  9. Sensorial and fatty acid profile of ice cream manufactured with milk of crossbred cows fed palm oil and coconut fat.

    Science.gov (United States)

    Corradini, S A S; Madrona, G S; Visentainer, J V; Bonafe, E G; Carvalho, C B; Roche, P M; Prado, I N

    2014-11-01

    This work was carried out to study the nutritional quality of milk of cows fed palm oil (PAL) or coconut fat (COC), and the use of that milk as raw material for ice cream production. Three treatments were tested with 23 healthy cows: control (CON), PAL, and COC. The milk was collected at d 21 and 36 of the experimental diet. Proximate composition (moisture, ash, fat, protein, and carbohydrates) and fatty acid composition were evaluated on milk and ice cream, and sensorial analysis, color (lightness, green/red, and blue/yellow), overrun, and texture were evaluated on the ice cream. Fatty acids present in milk and ice cream were determined by gas chromatography. Sensory analysis results showed that the ice cream acceptability index was above 70%. No difference was observed for proximate composition in milk and ice cream. Chromatographic analysis showed an increase in saturated fatty acid concentration in CON and lower levels in PAL; polyunsaturated fatty acid concentration was higher in PAL and lower in CON, in milk and ice cream; monounsaturated fatty acid concentration in milk was higher in PAL and lower in CON but no difference was found in ice cream. Comparing n-3 content in milk and ice cream, we observed that PAL had higher levels than CON and COC. The results indicate that it is feasible to add sources of fat to the animal feed for fatty acid composition modulation of milk and ice cream. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  10. The effect of replacing lactose by starch on protein and fat digestion in milk-fed veal calves

    NARCIS (Netherlands)

    Pluschke, A.M.; Gilbert, M.S.; Williams, B.A.; Borne, van den J.J.G.C.; Schols, H.A.; Gerrits, W.J.J.

    2016-01-01

    Replacing dairy components from milk replacer (MR) with vegetable products has been previously associated with decreased protein and fat digestibility in milk-fed calves resulting in lower live weight gain. In this experiment, the major carbohydrate source in MR, lactose, was partly replaced with

  11. The heritability of milk yield and fat percentage in the Friesian cattle in the province of Friesland

    NARCIS (Netherlands)

    El-Shimy, S.A.F.

    1956-01-01

    The heritability of milk yield and fat percentage was calculated of herd-registered cattle in Friesland. The estimates were based on daughter-dam comparisons. Comparisons covered the first three lactations. The average heritability estimates of milk yield within sires, and according to the different

  12. Physicochemical and sensory characteristics of fat-free goat milk yogurt with added stabilizers and skim milk powder fortification.

    Science.gov (United States)

    Bruzantin, F P; Daniel, J L P; da Silva, P P M; Spoto, M H F

    2016-05-01

    Goat milk yogurt has a less consistent coagulum compared with cow milk yogurt; furthermore, the presence of goat milk in foodstuffs imparts a characteristic flavor that can restrict its acceptance by consumers. This study aimed to assess and compare the physicochemical and sensory characteristics of fat-free goat milk yogurts with added stabilizers or bovine skim milk powder to improve the final product. Four treatment additions were evaluated: (1) a mixture of 0.1% (wt/vol) carrageenan and 0.1% (wt/vol) pectin (treatment CR); (2) 0.5% (wt/vol) pectin (treatment PE); (3) 4.65% (wt/vol) bovine skim milk powder (treatment BM); and (4) control (no stabilizer; treatment CT). The physicochemical parameters were investigated at on d 1 and 5 of storage. The BM treatment presented higher pH and titratable acidity values, resulting in a buffering capacity effect. The total crude protein (CP) and solids-not-fat (SNF) contents were also higher in BM compared with the other evaluated treatments because of the addition of bovine skim milk powder. We detected a reduction in pH values for all treatments. Lower SNF contents were present in the CR and CT treatments, which might be related to a syneresis process during storage; moreover, an increase in total CP was observed for all treatments due to the proteolytic action of the starter culture. Sensory attributes, including appearance (color, consistency, and presence of lumps), texture (consistency, viscosity, and presence of lumps), flavor (bitter, sweet, and characteristic of commercial plain nonfat yogurt), and overall impression were evaluated by quantitative descriptive analysis. The addition of 0.5% (wt/vol) of pectin (PE treatment) strengthened the curd; however, the visual and oral presence of lumps and a higher bitterness score were noted by trained panelists, which resulted in the lowest overall impression score for the PE treatment. In several sensory attributes, the CR treatment was considered similar to the control

  13. Short communication: Feeding linseed oil to dairy goats with competent reticular groove reflex greatly increases n-3 fatty acids in milk fat.

    Science.gov (United States)

    Martínez Marín, A L; Gómez-Cortés, P; Carrión Pardo, D; Núñez Sánchez, N; Gómez Castro, G; Juárez, M; Pérez Alba, L; Pérez Hernández, M; de la Fuente, M A

    2013-01-01

    A crossover experiment was designed to compare the effects of 2 ways of feeding linseed oil on milk fat fatty acid (FA) composition. Ten lactating goats, trained to keep competent their inborn reticular groove reflex, received a daily dose of linseed oil (38 g/d) either with their solid (concentrate) feed (CON) or emulsified in skim milk and bottle-fed (BOT). Two groups of 5 goats received alternative and successively each of the treatments in two 15-d periods. α-Linolenic acid in milk fat rose up to 13.7% in the BOT versus 1.34% in the CON treatment. The n-6 to n-3 FA ratio was significantly reduced in goats receiving bottle-fed linseed oil (1.49 vs. 0.49). Contents of rumen biohydrogenation intermediates of dietary unsaturated FA were high in milk fat of goats under the CON treatment but low in those in the BOT treatment. These results point to a clear rumen bypass of the bottle-fed linseed oil. This strategy allows obtaining milk fat naturally very rich in n-3 FA and very low in trans FA. Translating this approach into practical farm conditions could enable farmers to produce milk enriched in specific FA. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  14. Stability of milk fat globule membrane proteins toward human enzymatic gastrointestinal digestion.

    Science.gov (United States)

    Le, T T; Van de Wiele, T; Do, T N H; Debyser, G; Struijs, K; Devreese, B; Dewettinck, K; Van Camp, J

    2012-05-01

    The milk fat globule membrane (MFGM) fraction refers to the thin film of polar lipids and membrane proteins that surrounds fat globules in milk. It is its unique biochemical composition that renders MFGM with some beneficial biological activities, such as anti-adhesive effects toward pathogens. However, a prerequisite for the putative bioactivity of MFGM is its stability during gastrointestinal digestion. We, therefore, subjected MFGM material, isolated from raw milk, to an in vitro enzymatic gastrointestinal digestion. Sodium dodecyl sulfate PAGE, in combination with 2 staining methods, Coomassie Blue and periodic acid Schiff staining, was used to evaluate polypeptide patterns of the digest, whereas mass spectrometry was used to confirm the presence of specific MFGM proteins. Generally, it was observed that glycoproteins showed higher resistance to endogenous proteases compared with non-glycosylated proteins. Mucin 1 displayed the highest resistance to digestion and a considerable part of this protein was still detected at its original molecular weight after gastric and small intestine digestion. Cluster of differentiation 36 was also quite resistant to pepsin. A significant part of periodic acid Schiff 6/7 survived the gastric digestion, provided that the lipid moiety was not removed from the MFGM material. Overall, MFGM glycoproteins are generally more resistant to gastrointestinal digestion than serum milk proteins and the presence of lipids, besides glycosylation, may protect MFGM glycoproteins from gastrointestinal digestion. This gastrointestinal stability makes MFGM glycoproteins amenable to further studies in which their putative health-promoting effects can be explored. Copyright © 2012 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  15. Dietary prebiotics, milk fat globule membrane and lactoferrin affects structural neurodevelopment in the young piglet

    Directory of Open Access Journals (Sweden)

    Austin T Mudd

    2016-02-01

    Full Text Available Introduction: Milk fat globule membrane (MFGM and lactoferrin have been identified as two components that have potential to affect neurodevelopment. While concentrations of some MFGM constituents in infant formulas are within human milk range, they may not be present at optimal or clinically effective levels. However, lactoferrin levels of infant formulas are consistently reported to be lower than human milk. This study sought to provide a novel combination of prebiotics, bovine-derived milk fat globule membrane and lactoferrin and assess their influence on neurodevelopment. Methods: Twenty-four male piglets were provided either TEST (n=12 or CONT (n=12 diet from 2 to 31 d of age. Piglets underwent spatial T-maze assessment starting at 17 d of age, were subjected to magnetic resonance imaging at 30 d of age, and were euthanized for tissue collection at 31 d of age. Results: Diffusion tensor imaging revealed differences in radial (P = 0.032 and mean (P = 0.028 diffusivities in the internal capsule, where CONT piglets had higher rates of diffusion compared with TEST piglets. Voxel-based morphometry indicated larger (P < 0.05 differences in cortical grey and white matter concentrations, with CONT piglets having larger tissue clusters in these regions compared with TEST piglets. In the spatial T-maze assessment, CONT piglets exhibited shorter latency to choice compared with TEST piglets on d 2 of acquisition and d 3 and 4 of reversal. Conclusion: Observed differences in microstructure maturation of the internal capsule and cortical tissue concentrations suggest that piglets provided TEST diet were more advanced developmentally than piglets provided CONT diet. Therefore, supplementation of infant formula with prebiotics, milk fat globule membrane and lactoferrin may support neurodevelopment in human infants.

  16. Comprehensive profiling of carotenoids and fat-soluble vitamins in milk from different animal species by LC-DAD-MS/MS hyphenation.

    Science.gov (United States)

    Gentili, Alessandra; Caretti, Fulvia; Bellante, Simona; Ventura, Salvatore; Canepari, Silvia; Curini, Roberta

    2013-02-27

    This paper describes a novel and efficient analytical method to define the profile of fat-soluble micronutrients in milk from different animal species. Overnight cold saponification was optimized as a simultaneous extraction procedure. Analytes were separated by nonaqueous reversed-phase (NARP) chromatography: carotenoids on a C(30) column and fat-soluble vitamins on a tandem C(18) column system. Besides 12 target analytes for which standards are available (all-trans-lutein, all-trans-zeaxanthin, all-trans-β-cryptoxanthin, all-trans-β-carotene, all-trans-retinol, α-tocopherol, γ-tocopherol, δ-tocopherol, ergocalciferol, cholecalciferol, phylloquinone, and menaquinone-4), the DAD-MS combined detection allowed the provisional identification of other carotenoids on the basis of the expected retention times, the absorbance spectra, and the mass spectrometric data. Retinol and α-tocopherol were the most abundant fat-soluble micronutrients and the only ones found in donkey's milk along with γ-tocopherol. Ewe's milk also proved to be a good source of vitamin K vitamers. Bovine milk showed a large variety of carotenoids that were absent in milk samples from other species with the only exception of all-trans-lutein and all-trans-zeaxanthin.

  17. Studies on preparation of medium fat liquid dairy whitener from buffalo milk employing ultrafiltration process.

    Science.gov (United States)

    Khatkar, Sunil Kumar; Gupta, Vijay Kumar; Khatkar, Anju Boora

    2014-09-01

    A study was conducted to develop good quality medium fat liquid dairy whitener from buffalo milk employing ultrafiltration (UF) process. The buffalo skim milk was UF concentrated to 4.05 to 4.18 (23.63 ± 0.30 % TS) fold and standardized to 10 % fat (on Dry Matter Basis) (i.e. formulation) and homogenized at 175.76 kg/cm(2). The addition of 0.4 % mixture of monosodium and disodium phosphate (2:1 w/w) improved the heat stability of homogenized formulation to an optimum of 66 min. The bland flavour of homogenized formulation with added 0.4 % mixture of monosodium phosphate and disodium phosphate (2:1 w/w) and 18 % sugar (on DMB) (i.e. medium fat liquid dairy whitener) was improved significantly (P coffee was significantly (P market dairy whitener samples. At 2 % solids level, standardized medium fat liquid dairy whitener in tea/coffee fetched significantly (P market sample at 3 % solids level. There could be clear 33 % solids quantity saving in case of developed product compared to market dairy whitener sample.

  18. Milk yield, feed efficiency and metabolic profiles in Jersey and Holstein cows assigned to different fat supplementation strategies

    DEFF Research Database (Denmark)

    Alstrup, Lene; Nielsen, M.O.; Lund, Peter

    2015-01-01

    , compared to their lowest recorded weight after calving. Subsequently, the cows were randomly assigned to one of the four treatments until the end of lactation. There was no effect of feeding strategy on DM intake during week 9–40 of lactation. Fat supplemented rations (WCR; RPF) increased yield of milk...... energy efficiency in Jersey cows but increased energy efficiency in Holstein cows. Because fat supplementation reduced dietary protein concentration and increased milk production, protein intake was lower and N efficiency was higher on WCR and RPF than on CON. Metabolite concentrations in jugular vein...

  19. Shear and Rapeseed Oil Addition Affect the Crystal Polymorphic Behavior of Milk Fat

    DEFF Research Database (Denmark)

    Kaufmann, Niels; Kirkensgaard, Jacob Judas Kain; Andersen, Ulf

    2013-01-01

    The effect of shear on the crystallization kinetics of anhydrous milk fat (AMF) and blends with 20 and 30 % w/w added rapeseed oil (RO) was studied. Pulse 1H NMR was used to follow the a to b0 polymorphic transition. The NMR method was confirmed and supported by SAXS/WAXS experiments. Samples were...... faster in the presence of RO allowing more room for the conformational changes to occur. Final SFC decreased with increasing RO content. Shear applied in 20 and 30 % blends caused the destruction of b0-related 3L structure leaving only 2L packing. In AMF and statically crystallized samples, both 3L and 2......L packing existed. Shear did not affect the amount of b crystals formed. The study shows that both shear and RO affect the polymorphic behavior of milk fat, and that 1H NMR is able to detect polymorphic transition in blends with up to 30 % w/w RO....

  20. Low-fat meat sausages with fish oil: optimization of milk proteins and carrageenan contents using response surface methodology.

    Science.gov (United States)

    Marchetti, L; Andrés, S C; Califano, A N

    2014-03-01

    Response surface methodology was used to analyze the effect of milk proteins and 2:1 κ:ι-carrageenans on cooking loss (CL), weight lost by centrifugation (WLC) and texture attributes of low-fat meat sausages with pre-emulsified fish oil. A central-composite design was used to develop models for the objective responses. Changes in carrageenans affected more the responses than milk proteins levels. Convenience functions were calculated for CL, WLC, hardness, and springiness of the product. Responses were optimized simultaneously minimizing CL and WLC; ranges for hardness and springiness corresponded to commercial products (20 g of pork fat/100 g). The optimum corresponded to 0.593 g of carrageenans/100 g and 0.320 g of milk proteins and its total lipid content was 6.3 g/100 g. This formulation was prepared and evaluated showing a good agreement between predicted and experimental responses. These additives could produce low-fat meat sausages with pre-emulsified fish oil with good nutritional quality and similar characteristics than traditional ones. Copyright © 2013 Elsevier Ltd. All rights reserved.

  1. Behavior of silver nanoparticles and ions in food simulants and low fat cow milk under migration conditions

    DEFF Research Database (Denmark)

    Jokar, Maryam; Correia, Manuel; Löschner, Katrin

    2018-01-01

    , 50% ethanol preserved the AgNPs, while acetic acid induced dissolution of AgNPs. Dissolution of the PEG-AgNPs obeyed pseudo-first-order reaction kinetics. PEG-AgNPs showed similar behavior in low fat cow milk during storage at 4 °C for 5 days as in the corresponding food simulant, 50% ethanol....... Addition of sodium chloride to ultrapure water led to enhanced dissolution. The potential reduction of silver ions to NPs in food simulants, low fat milk and in alkaline conditions in the presence of reducing agents was studied. Based on the obtained results, it is unlikely that AgNPs are formed from Ag...

  2. Variation in retinol and carotenoid content of milk and milk products in the Netherlands

    NARCIS (Netherlands)

    Hulshof, P.J.M.; Roekel-Jansen, van G.C.; Bovenkamp, van de P.; West, C.E.

    2006-01-01

    Retinol and carotenoids were measured in Dutch milk and dairy products using a validated approach based on complete extraction of fat, followed by mild saponification and analysis by high-performance liquid chromatography. Raw milk, full fat milk, semi-skimmed milk and butter contain about 10 ¿g

  3. Milk Allergy

    Science.gov (United States)

    ... contain blood Abdominal cramps Runny nose Watery eyes Colic, in babies Milk allergy or milk intolerance? A ... fat milk, skim milk, buttermilk Butter Yogurt Ice cream, gelato Cheese and anything that contains cheese Half- ...

  4. Use of multiple-trait animal models for genetic evaluation of milk, fat and protein lactation yields of dairy cattle in Belgium

    Directory of Open Access Journals (Sweden)

    Pierre Coenraets

    1997-01-01

    Full Text Available Comparison of computation time between single-trait and multiple-trait evaluations showed that with the use of the canonicat transformation associated with multiple diagonalization of (covariance matrices, multiple-trait analysis for milk, fat and protein yields is not more expensive than three single-trait analyzes. Rank correlations between breeding values for 54,820 cows with records (for their 1,406 sires estimated with the single-trait and multiple-trait models were over .98 (.99 in fat yield and over .99 (.99 in milk and protein yields. The relative gain expressed as reduction in mean prediction error variance was 3% (1% in milk yield, 6% (3% in fat yield, and .4% (.2% in protein yield for cows (for sires. Relative genetic gains were 3% (1%, 6% (2% and .5% (.2% respectively in milk, fat and protein yields for cows (for sires. The use of multiple-trait models bas therefore the advantages of improved precision and reduced selection bics. Multiple-trait analysis could be extended for the analyzes of test-day records. Results show that this or similar multiple-trait animal model could be implemented immediately in Belgium at low computing cost, using the proposed algorithme and could be the first step to new, more advanced evaluation methods.

  5. Genome-wide association and biological pathway analysis for milk-fat composition in Danish Holstein and Danish Jersey cattle

    DEFF Research Database (Denmark)

    Buitenhuis, Bart; Janss, Luc L G; Poulsen, Nina Aagaard

    2014-01-01

    provide new possibilities to change the milk fat composition by selective breeding. In this study a genome wide association scan (GWAS) in the DH and DJ was performed for a detailed milk fatty acid (FA) profile using the HD bovine SNP array and subsequently a biological pathway analysis based on the SNP...

  6. [Combine fats products: methodic opportunities of it identification].

    Science.gov (United States)

    Viktorova, E V; Kulakova, S N; Mikhaĭlov, N A

    2006-01-01

    At present time very topical problem is falsification of milk fat. The number of methods was considered to detection of milk fat authention and possibilities his difference from combined fat products. The analysis of modern approaches to valuation of milk fat authention has showed that the main method for detection of fat nature is gas chromatography analysis. The computer method of express identification of fat products is proposed for quick getting of information about accessory of examine fat to nature milk or combined fat product.

  7. Novel determination of protein, fat, and lactose of milk by liquid scintillation counter

    International Nuclear Information System (INIS)

    Noble, R.C.; Shand, J.H.; West, I.G.

    1981-01-01

    A method for routine determination of protein, fat, and lactose contents of milk is based on the ability of a scintillation counter to measure coloration or opalescence through attenuation of photons emitted from sealed miniature carbon-14 and hydrogen-3 radioactive standards. A series of simplified and accurate analytical procedures enable full advantage to be taken of the automatic facilities on the modern liquid scintillation counter. The methods provide several advantages over existing procedures. Accuracy of quantification was high as assessed by comparing the results with those derived by recommended Kjeldahl, Gerber, and colorimetric procedures for protein, fat, and lactose determinations, respectively

  8. Effects of conjugated linoleic acid supplementation and feeding level on dairy performance, milk fatty acid composition, and body fat changes in mid-lactation goats.

    Science.gov (United States)

    Ghazal, S; Berthelot, V; Friggens, N C; Schmidely, P

    2014-11-01

    The objective of this trial was to study the interaction between the supplementation of lipid-encapsulated conjugated linoleic acid (CLA; 4.5 g of cis-9,trans-11 C18:2 and 4.5 g of trans-10,cis-12 C18:2) and feeding level to test if milk performance or milk fatty acid (FA) profile are affected by the interaction between CLA and feeding level. Twenty-four dairy goats were used in an 8-wk trial with a 3-wk adaptation to the experimental ration that contained corn silage, beet pulp, barley, and a commercial concentrate. During the third week, goats were assigned into blocks of 2 goats according to their dry matter intake (DMI), raw milk yield, and fat yield. Each block was randomly allocated to control (45 g of Ca salt of palm oil/d) or CLA treatment. Within each block, one goat was fed to cover 100% (FL100) of the calculated energy requirements and the other was fed 85% of the DMI of the first goat (FL85). Individual milk production and composition were recorded weekly, and milk FA composition was analyzed in wk 3, 5, and 7. Conjugated linoleic acid supplementation reduced milk fat content and fat yield by 17 and 19%, respectively, independent of the feeding level. It reduced both the secretion of milk FA synthesized de novo, and those taken up from the blood. No interaction between CLA and feeding level was observed on milk secretion of any group of FA. The CLA supplementation had no effect on DMI, milk yield, protein, and lactose yields but it improved calculated net energy for lactation balance. Goats fed the FL100 × CLA diet tended to have the highest DMI and protein yield. The interaction between CLA and feeding level was not significant for any other variables. Compared with the goats fed FL100, those fed FL85 had lower DMI, lower net energy for lactation balance, and lower digestible protein in the intestine balance. The body weight; milk yield; milk fat, protein, and lactose yields; and fat, protein, lactose, and urea contents in milk were not affected by

  9. The analysis of milk components and pathogenic bacteria isolated from bovine raw milk in Korea.

    Science.gov (United States)

    Park, Y K; Koo, H C; Kim, S H; Hwang, S Y; Jung, W K; Kim, J M; Shin, S; Kim, R T; Park, Y H

    2007-12-01

    Bovine mastitis can be diagnosed by abnormalities in milk components and somatic cell count (SCC), as well as by clinical signs. We examined raw milk in Korea by analyzing SCC, milk urea nitrogen (MUN), and the percentages of milk components (milk fat, protein, and lactose). The associations between SCC or MUN and other milk components were investigated, as well as the relationships between the bacterial species isolated from milk. Somatic cell counts, MUN, and the percentages of milk fat, protein, and lactose were analyzed in 30,019 raw milk samples collected from 2003 to 2006. The regression coefficients of natural logarithmic-transformed SCC (SCCt) on milk fat (-0.0149), lactose (-0.8910), and MUN (-0.0096), and those of MUN on milk fat (-0.3125), protein (-0.8012), and SCCt (-0.0671) were negative, whereas the regression coefficient of SCCt on protein was positive (0.3023). When the data were categorized by the presence or absence of bacterial infection in raw milk, SCCt was negatively associated with milk fat (-0.0172), protein (-0.2693), and lactose (-0.4108). The SCCt values were significantly affected by bacterial species. In particular, 104 milk samples infected with Staphylococcus aureus had the highest SCCt (1.67) compared with milk containing other mastitis-causing bacteria: coagulase-negative staphylococci (n = 755, 1.50), coagulase-positive staphylococci (except Staphylococcus aureus; n = 77, 1.59), Streptococcus spp. (Streptococcus dysgalactiae, n = 37; Streptococcus uberis, n = 12, 0.83), Enterococcus spp. (n = 46, 1.04), Escherichia coli (n = 705, 1.56), Pseudomonas spp. (n = 456, 1.59), and yeast (n = 189, 1.52). These results show that high SCC and MUN negatively affect milk components and that a statistical approach associating SCC, MUN, and milk components by bacterial infection can explain the patterns among them. Bacterial species present in raw milk are an important influence on SCC in Korea.

  10. Feeding barley grain steeped in lactic acid modulates rumen fermentation patterns and increases milk fat content in dairy cows.

    Science.gov (United States)

    Iqbal, S; Zebeli, Q; Mazzolari, A; Bertoni, G; Dunn, S M; Yang, W Z; Ametaj, B N

    2009-12-01

    The objectives of the present in vivo and in situ trials were to evaluate whether feeding barley grain steeped in lactic acid (LA) would affect rumen fermentation patterns, in situ dry matter (DM) degradation kinetics, and milk production and composition in lactating dairy cows. The in vivo trial involved 8 rumen-fistulated Holstein cows fed once daily a total mixed ration containing rolled barley grain (27% in DM) steeped for 48 h in an equal quantity of tap water (CTR) or in 0.5% LA (TRT) in a 2 x 2 crossover design. The in situ trials consisted of incubation of untreated rolled barley grain in cows fed CTR or TRT diets and of incubation of 3 different substrates including CTR or barley grain steeped in 0.5% or 1.0% LA (TRT1 and TRT2, respectively) up to 72 h in the rumen. Results of the in vivo trial indicated that cows fed the TRT diet had greater rumen pH during most intensive fermentation phases at 10 and 12 h post-feeding. The latter effect was associated with a shorter duration in which rumen pH was below 5.8 for cows fed the TRT diet (2.4 h) compared with CTR diet (3.9 h). Furthermore, cows fed the TRT diet had lower concentrations of volatile fatty acids at 2 and 4 h post-feeding. In addition, concentrations of preprandial volatile fatty acids were lower in the rumen fluid of cows fed the TRT diet. Results also showed that molar proportion of acetate was lower, whereas propionate tended to increase by feeding cows the TRT diet. Cows fed the TRT diet demonstrated greater rumen in situ lag time of substrate DM degradation and a tendency to lower the fractional degradation rate. Other in situ results indicated a quadratic effect of LA on the effective rumen degradability of substrates whereby the latter variable was decreased from CTR to TRT1 but increased for TRT2 substrate. Although the diet did not affect actual milk yield, fat-corrected milk, percentages of milk protein, and lactose and concentration of milk urea nitrogen, cows fed the TRT diet increased

  11. A canonical discriminant analysis to study the association between milk fatty acids of ruminal origin and milk fat depression in dairy cows.

    Science.gov (United States)

    Conte, G; Dimauro, C; Serra, A; Macciotta, N P P; Mele, M

    2018-04-04

    Although milk fat depression (MFD) has been observed and described since the beginning of the last century, all the molecular and biochemical mechanisms involved are still not completely understood. Some fatty acids (FA) originating during rumen biohydrogenation have been proposed as causative elements of MFD. However, contradictory results were obtained when studying the effect of single FA on MFD. An alternative could be the simultaneous evaluation of the effect of many FA using a multivariate approach. The aim of this study was to evaluate the relationship between individual milk FA of ruminal origin and MFD using canonical discriminant analysis, a multivariate technique able to distinguish 2 or more groups on the basis of a pool of variables. In a commercial dairy herd, a diet containing 26% starch on a DM basis induced an unintentional MFD syndrome in 14 cows out of 40. Milk yielded by these 14 animals showed a fat content lower than 50% of the ordinary value, whereas milk production and protein content were normal. The remaining 26 cows secreted typical milk fat content and therefore were considered the control group, even though they ate the same diet. The stepwise discriminant analysis selected 14 milk FA of ruminal origin most able to distinguish the 2 groups. This restricted pool of FA was used, as variables, in a run of the canonical discriminant analysis that was able to significantly discriminate between the 2 groups. Out of the 14 FA, 5 conjugated linoleic acid isomers (C18:2 trans-10,trans-12, C18:2 trans-8,trans-10, C18:2 trans-11,cis-13, C18:2 cis-9,cis-11, C18:2 cis-10,cis-12) and C15:0 iso were more related to the control group, whereas C18:2 trans-10,cis-12, C16:1 trans-6-7, C16:1 trans-9, C18:1 trans-6-8, C18:1 trans-9, C18:1 trans-10, C18:1 cis-11, and C18:3n-3 were positively associated with the MFD group, allowing a complete discrimination. On the basis of these results, we can conclude that (1) the shift of ruminal biohydrogenation from C18

  12. Understanding Reduced-Fat Milk Consumption among Male Adolescents Using the Theory of Planned Behavior

    Science.gov (United States)

    Kassem, Nada O.; Lee, Jerry W.

    2005-01-01

    This study identifies factors that influences reduced-fat milk consumption among 560 male students, ages 13-18 years, attending North Los Angeles County public high schools. Participants completed a group-administered Theory of Planned Behavior-based questionnaire. The majority of the participants, 94.8%, reported that they currently drank some…

  13. Effect of microbiological testing on subsequent mid-infrared milk component analysis of the same milk sample.

    Science.gov (United States)

    Wojciechowski, Karen L; Melilli, Caterina; Barbano, David M

    2014-09-01

    Our objectives were to determine if mixing and sampling of a raw milk sample at 4°C for determination of total bacteria count (TBC) and if incubation at 14°C for 18h and sampling for a preliminary incubation (PI) count influenced the accuracy of subsequent fat, protein, or lactose measurement by mid-infrared (IR) analysis of milk from the same sample container due to either nonrepresentative sampling or the presence of microbial metabolites produced by microbial growth in the milk from the incubation. Milks of 4 fat levels (2.2, 3, 4, and 5%) reflected the range of fat levels encountered in producer milks. If the portion of milk removed from a cold sample was not representative, then the effect on a milk component test would likely be larger as fat content increases. Within the milks at each fat level, 3 treatments were used: (1) 20 vials of the same milk sampled for testing TBC using a BactoScan FC and then used for a milk component test; (2) 20 vials for testing TBC plus PI count followed by component test; and (3) 20 vials to run for IR component test without a prior micro sampling and testing. This was repeated in 3 different weeks using a different batch of milk each week. No large effect on the accuracy of component milk testing [IR fat B (carbon hydrogen stretch) and fat A (carbonyl stretch)] due to the cold milk sample handling and mixing procedures used for TBC was detected, confirming the fact that the physical removal of milk from the vial by the BactoScan FC (Foss Electric, Hillerød, Denmark) was a representative portion of the milk. However, the representativeness of any other sampling procedure (manual or automated) of a cold milk sample before running milk component testing on the same container of milk should be demonstrated and verified periodically as a matter of routine laboratory quality assurance. Running TBC with a BactoScan FC first and then IR milk analysis after had a minimal effect on milk component tests by IR when milk bacteria counts

  14. Short communication: Genetic study of methane production predicted from milk fat composition in dairy cows.

    Science.gov (United States)

    van Engelen, S; Bovenhuis, H; Dijkstra, J; van Arendonk, J A M; Visker, M H P W

    2015-11-01

    Dairy cows produce enteric methane, a greenhouse gas with 25 times the global warming potential of CO2. Breeding could make a permanent, cumulative, and long-term contribution to methane reduction. Due to a lack of accurate, repeatable, individual methane measurements needed for breeding, indicators of methane production based on milk fatty acids have been proposed. The aim of the present study was to quantify the genetic variation for predicted methane yields. The milk fat composition of 1,905 first-lactation Dutch Holstein-Friesian cows was used to investigate 3 different predicted methane yields (g/kg of DMI): Methane1, Methane2, and Methane3. Methane1 was based on the milk fat proportions of C17:0anteiso, C18:1 rans-10+11, C18:1 cis-11, and C18:1 cis-13 (R(2)=0.73). Methane2 was based on C4:0, C18:0, C18:1 trans-10+11, and C18:1 cis-11 (R(2)=0.70). Methane3 was based on C4:0, C6:0, and C18:1 trans-10+11 (R(2)=0.63). Predicted methane yields were demonstrated to be heritable traits, with heritabilities between 0.12 and 0.44. Breeding can, thus, be used to decrease methane production predicted based on milk fatty acids. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  15. Genetic Architecture of Milk, Fat, Protein, Mastitis and Fertility Studied using NGS Data in Holstein Cattle

    DEFF Research Database (Denmark)

    Sahana, Goutam; Janss, Luc; Guldbrandtsen, Bernt

    The use of genomic information in genetic evaluation has revolutionized dairy cattle breeding. It remains a major challenge to understand the genetic basis of variation for quantitative traits. Here, we study the genetic architecture for milk, fat, protein, mastitis and fertility indices in dairy...... cattle using NGS variants. The analysis was done using a linear mixed model (LMM) and a Bayesian mixture model (BMM). The top 10 QTL identified by LMM analyses explained 22.61, 23.86, 10.88, 18.58 and 14.83% of the total genetic variance for these traits respectively. Trait-specific sets of 4,964 SNPs...... from NGS variants (most ‘associated’ SNP for each 0.5 Mbp bin) explained 81.0, 81.6, 85.0, 60.4 and 70.9% of total genetic variance for milk, fat, protein, mastitis and fertility indices when analyzed simultaneously by BMM...

  16. Milk minerals modify the effect of fat intake on serum lipid profile: results from an animal and a human short-term study.

    Science.gov (United States)

    Lorenzen, Janne K; Jensen, Søren K; Astrup, Arne

    2014-04-28

    Despite a high content of saturated fat, evidence from observational studies indicates that the consumption of dairy products may have a neutral effect or may be inversely associated with the risk of CVD. We aimed to examine whether milk minerals modify the effect of saturated fat on serum lipid profile. We present data from two studies. Study I had a randomised, blinded, parallel design (n 24 pigs) with a 10 d adaptation period during which a high-fat diet was fed to the pigs and a 14 d intervention period during which the same diet either enriched with milk minerals (MM group) or placebo (control group) was fed to the pigs. Study II had a randomised cross-over design (n 9 men) where the subjects were fed either a high-fat diet enriched with milk minerals (MM period) or a regular diet (control period). In both the studies, blood variables were measured before and after the intervention and faecal and urine samples were collected at the end of the dietary periods. The increase in plasma total cholesterol and LDL-cholesterol concentrations but not in HDL-cholesterol concentration was markedly lowered by milk minerals in both the studies. In the animal study, baseline adjusted total cholesterol and LDL-cholesterol concentrations in the MM group were 11% (P = 0.004) and 13% (P = 0.03) lower compared with those in the control group after the intervention. Similarly in the human study, baseline adjusted total cholesterol and LDL-cholesterol concentrations were 6% (P = 0.002) and 9% (P = 0.03) lower after the MM period compared with those in the control period. HDL-cholesterol concentration was not lowered by milk minerals. These short-term studies indicate that the addition of milk minerals to a high-fat diet to some extent attenuates the increase in total cholesterol and LDL-cholesterol concentrations, without affecting HDL-cholesterol concentration.

  17. Effects of extruded linseed dietary supplementation on milk yield, milk quality and lipid metabolism of dairy cows

    Directory of Open Access Journals (Sweden)

    N. Brogna

    2010-04-01

    Full Text Available Twenty Italian Friesian dairy cows were used in an experimental trial to study the effects of extruded linseed dietary supplementation on milk production, milk quality and fatty acid (FA percentages of milk fat and total plasma lipids and plasma phospholipids. Control cows were fed a corn silage based total mixed ration (TMR while treated animals also received 700g/head/d of extruded linseed supplementation. Feed intake was similar between groups. Milk yields was tendentially greater for cows fed extruded linseed. Milk urea content (P<0.05 were reduced by treatment. Results showed a significant increase n-3 FA concentration (particularly alpha linolenic acid and a significant reduction of n-6/n-3 FA ratio in milk fat, total plasma lipids and plasma phospholipids (P<0.001; moreover a reduction trend (P<0.1 of arachidonic acid concentrations was observed in milk fat, total plasma lipids and plasma phospholipids. At last, treatment enhanced milk fat conjugated linoleic acid (CLA percentage (P<0.05.

  18. Bovine milk in human nutrition--a review.

    Science.gov (United States)

    Haug, Anna; Høstmark, Arne T; Harstad, Odd M

    2007-09-25

    Milk and milk products are nutritious food items containing numerous essential nutrients, but in the western societies the consumption of milk has decreased partly due to claimed negative health effects. The content of oleic acid, conjugated linoleic acid, omega-3 fatty acids, short- and medium chain fatty acids, vitamins, minerals and bioactive compounds may promote positive health effects. Full-fat milk has been shown to increase the mean gastric emptying time compared to half-skimmed milk, thereby increasing the gastrointestinal transit time. Also the low pH in fermented milk may delay the gastric emptying. Hence, it may be suggested that ingesting full-fat milk or fermented milk might be favourable for glycaemic (and appetite?) regulation. For some persons milk proteins, fat and milk sugar may be of health concern. The interaction between carbohydrates (both natural milk sugar and added sugar) and protein in milk exposed to heat may give products, whose effects on health should be further studied, and the increasing use of sweetened milk products should be questioned. The concentration in milk of several nutrients can be manipulated through feeding regimes. There is no evidence that moderate intake of milk fat gives increased risk of diseases.

  19. Interactions between milk protein ingredients and other milk components during processing

    DEFF Research Database (Denmark)

    Liu, Guanchen

    research in our group shown that, both MWP and NWP can give a higher viscosity and denser microstructure compared to WPC when used as fat replacer in low-fat yoghurt. In the thesis, we investigated how these two types of commercial whey protein particles interact with other milk components and how...... these interactions affect final acidified milk products. By detecting the properties of the whey protein aggregates, MWP and NWP showed low native whey protein content, low free thiol content and high surface hydrophobicity and were relatively stable at high temperature in the 5 % pure dispersions. When MWP and NWP...... were added to non-fat milk model systems (5% protein in total) and processed into chemically (glucono-delta-lactone) acidified milk gels, the formation of disulfide-linked structures was closely related to the increased particle size of heated milk model systems and the rheological behavior...

  20. Influence of casein as a percentage of true protein and protein level on color and texture of milks containing 1 and 2% fat.

    Science.gov (United States)

    Misawa, Noriko; Barbano, David M; Drake, MaryAnne

    2016-07-01

    Combinations of fresh liquid microfiltration retentate of skim milk, ultrafiltered retentate and permeate produced from microfiltration permeate, cream, and dried lactose monohydrate were used to produce a matrix of 20 milks. The milks contained 5 levels of casein as a percentage of true protein of about 5, 25, 50, 75, and 80% and 4 levels of true protein of 3.0, 3.76, 4.34, and 5.0% with constant lactose percentage of 5%. The experiment was replicated twice and repeated for both 1 and 2% fat content. Hunter color measurements, relative viscosity, and fat globule size distribution were measured, and a trained panel documented appearance and texture attributes on all milks. Overall, casein as a percentage of true protein had stronger effects than level of true protein on Hunter L, a, b values, relative viscosity, and fat globule size when using fresh liquid micellar casein concentrates and milk serum protein concentrates produced by a combination of microfiltration and ultrafiltration. As casein as a percentage of true protein increased, the milks became more white (higher L value), less green (lower negative a value), and less yellow (lower b value). Relative viscosity increased and d(0.9) generally decreased with increasing casein as a percentage of true protein. Panelists perceived milks with increasing casein as a percentage of true protein as more white, more opaque, and less yellow. Panelists were able to detect increased throat cling and mouthcoating with increased casein as a percentage of true protein in 2% milks, even when differences in appearance among milks were masked. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  1. Interaction of unsaturated fat or coconut oil with monensin in lactating dairy cows fed 12 times daily. II. Fatty acid flow to the omasum and milk fatty acid profile.

    Science.gov (United States)

    Reveneau, C; Ribeiro, C V D M; Eastridge, M L; Firkins, J L

    2012-04-01

    Feeding animal-vegetable (AV) fat or medium-chain fatty acids (FA) to dairy cows can decrease ruminal protozoal counts. However, combining moderate to large amounts of AV fat with monensin (tradename: Rumensin, R) could increase the risk for milk fat depression (MFD), whereas it is not known if diets supplemented with coconut oil (CNO; rich in medium-chain FA) with R would cause MFD. In a 6 × 6 Latin square design with a 2 × 3 factorial arrangement of treatments, 6 rumen-cannulated cows were fed diets without or with R (12 g/909 kg) and either control (no fat), 5% AV fat, or 5% CNO. Diets were balanced to have 21.5% forage neutral detergent fiber, 16.8% crude protein, and 42% nonfiber carbohydrates. Omasal flows of FA were characterized by an increased percentage of trans 18:1 for AV fat and CNO diets compared with the control, a higher percentage of 12:0 and 14:0 for CNO, and higher cis 18:1 for AV fat. Milk FA composition reflected the changes observed for omasal FA digesta flow. The de novo FA synthesis in the mammary gland was decreased by the main effects of R compared without R (averaged over fat treatments) and for added fat (AV fat and CNO) versus control (averaged over R). The percentages of 6:0, 8:0, and 10:0 in milk fat were lower for R and for AV fat and CNO compared with the control. The percentage of trans 18:1 FA in milk fat also higher for AV fat and CNO compared with the control. Against our hypotheses, the feeding of CNO did not prevent MFD, and few interactions between R and fat source were detected. The feeding of CNO did compromise ruminal biohydrogenation, with accumulation of trans 18:1 in the rumen and in milk fat. Copyright © 2012 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  2. Cow's milk and goat's milk.

    Science.gov (United States)

    Turck, Dominique

    2013-01-01

    Cow's milk is increasingly suggested to play a role in the development of chronic degenerative, non-communicable disorders whereas goat's milk is advocated as having several health benefits. Cow's milk is a rich and cheap source of protein and calcium, and a valuable food for bone health. Despite their high content in saturated fats, consumption of full-fat dairy products does not seem to cause significant changes in cardiovascular disease risk variables. Early introduction of cow's milk is a strong negative determinant of iron status. Unmodified cow's milk does not meet nutritional requirements of infants although it is acceptable to add small volumes of cow's milk to complementary foods. Cow's milk protein allergy has a prevalence ranging from 2 to 7%, and the age of recovery is usually around 2-3 years. The evidence linking cow's milk intake to a later risk of type 1 diabetes or chronic degenerative, non-communicable disorders (obesity, metabolic syndrome, type 2 diabetes, hypertension) is not convincing. Milk probably protects against colorectal cancer, diets high in calcium are a probable cause of prostate cancer, and there is limited evidence suggesting that high consumption of milk and dairy products increases the risk for prostate cancer. There is no evidence to support the use of a cow's milk-free diet as a primary treatment for individuals with autistic spectrum disorders. Unmodified goat's milk is not suitable for infants because of the high protein and minerals content and of a low folate content. Goat's milk has no clear nutritional advantage over cow's milk and is not less allergenic. The European Food Safety Authority recently stated that proteins from goat's milk can be suitable as a protein source for infant and follow-on formula, provided the final product complies with the compositional criteria laid down in Directive 2006/141/EC. Copyright © 2013 S. Karger AG, Basel.

  3. Scientific Opinion on the substantiation of a health claim related to fat-free yogurts and fermented milks complying with the specifications “fat free”, “low in sugars”, “high protein”, “source of calcium” and “source of vitamin D” for nutrition claims

    DEFF Research Database (Denmark)

    Tetens, Inge

    2015-01-01

    substantiation of a health claim related to fat-free yogurts and fermented milks complying with the specifications “fat free”, “low in sugars”, “high protein”, “source of calcium” and “source of vitamin D” for nutrition claims and reduction of body and visceral fat while maintaining lean body mass in the context...... of an energy-restricted diet. The food that is the subject of the claim is fat-free yogurts and fermented milks complying with the specifications “fat free”, “low in sugars”, “high protein”, “source of calcium” and “source of vitamin D” for nutrition claims. The Panel considers that fat-free yogurts......-free yogurts and fermented milks complying with the specifications “fat free”, “low in sugars”, “high protein”, “source of calcium” and “source of vitamin D” for nutrition claims and reduction of body and visceral fat mass while maintaining lean body mass in the context of an energy-restricted diet....

  4. Effects of plant sterol esters in skimmed milk and vegetable-fat-enriched milk on serum lipids and non-cholesterol sterols in hypercholesterolaemic subjects: a randomised, placebo-controlled, crossover study.

    Science.gov (United States)

    Casas-Agustench, Patricia; Serra, Mercè; Pérez-Heras, Ana; Cofán, Montserrat; Pintó, Xavier; Trautwein, Elke A; Ros, Emilio

    2012-06-01

    Plant sterol (PS)-supplemented foods are recommended to help in lowering serum LDL-cholesterol (LDL-C). Few studies have examined the efficacy of PS-enriched skimmed milk (SM) or semi-SM enriched with vegetable fat (PS-VFM). There is also insufficient information on factors predictive of LDL-C responses to PS. We examined the effects of PS-SM (0·1 % dairy fat) and PS-VFM (0·1 % dairy fat plus 1·5 % vegetable fat) on serum lipids and non-cholesterol sterols in hypercholesterolaemic individuals. In a placebo-controlled, crossover study, forty-three subjects with LDL-C>1300 mg/l were randomly assigned to three 4-week treatment periods: control SM, PS-SM and PS-VFM, with 500 ml milk with or without 3·4 g PS esters (2 g free PS). Serum concentrations of lipids and non-cholesterol sterols were measured. Compared to control, LDL-C decreased by 8·0 and 7·4 % (P synthesis and high cholesterol absorption predicted improved LDL-C responses to PS.

  5. Effect of Lenient Steam Injection (LSI) heat treatment of bovine milk on the activities of some enzymes, the milk fat globule and pH

    DEFF Research Database (Denmark)

    Dickow, Jonatan A.; Nielsen, Martin Thorup; Hammershøj, Marianne

    2012-01-01

    This study investigated the effects of Lenient Steam Injection (LSI) treatment at temperatures 70–150 C on the enzymatic activities of the indigenous milk enzymes alkaline phosphatase, lactoperoxidase (LPO), xanthine oxidase (XO), lipoprotein lipase (LPL) and plasmin in comparison with two...... reference heat treatments of 63 C for 30 s and of 72 C for 15 s by indirect heating. Milk fat globule (MFG) size distributions and pH were also monitored. Alkaline phosphatase, LPO, XO and LPL activities decreased with increasing LSI temperature. Plasmin activity was increased at temperatures

  6. Comparative proteomics of milk fat globule membrane proteins from transgenic cloned cattle.

    Directory of Open Access Journals (Sweden)

    Shunchao Sui

    Full Text Available The use of transgenic livestock is providing new methods for obtaining pharmaceutically useful proteins. However, the protein expression profiles of the transgenic animals, including expression of milk fat globule membrane (MFGM proteins, have not been well characterized. In this study, we compared the MFGM protein expression profile of the colostrum and mature milk from three lines of transgenic cloned (TC cattle, i.e., expressing recombinant human α-lactalbumin (TC-LA, lactoferrin (TC-LF or lysozyme (TC-LZ in the mammary gland, with those from cloned non-transgenic (C and conventionally bred normal animals (N. We identified 1, 225 proteins in milk MFGM, 166 of which were specifically expressed only in the TC-LA group, 265 only in the TC-LF group, and 184 only in the TC-LZ group. There were 43 proteins expressed only in the transgenic cloned animals, but the concentrations of these proteins were below the detection limit of silver staining. Functional analysis also showed that the 43 proteins had no obvious influence on the bovine mammary gland. Quantitative comparison revealed that MFGM proteins were up- or down-regulated more than twofold in the TC and C groups compared to N group: 126 in colostrum and 77 in mature milk of the TC-LA group; 157 in colostrum and 222 in mature milk of the TC-LF group; 49 in colostrum and 98 in mature milk of the TC-LZ group; 98 in colostrum and 132 in mature milk in the C group. These up- and down-regulated proteins in the transgenic animals were not associated with a particular biological function or pathway, which appears that expression of certain exogenous proteins has no general deleterious effects on the cattle mammary gland.

  7. Effect of 2-hydroxy-4-(methylthio)butanoate (HMTBa) on risk of biohydrogenation-induced milk fat depression

    Science.gov (United States)

    Diet-induced milk fat depression (MFD) is a multifactorial condition resulting from the interaction of numerous risk factors including diet fermentability and unsaturated fatty acids (FA) concentration, feed additives, and individual cow effects. 2-hydroxy-4-(methylthio)butanoate (HMTBa) is a methio...

  8. Seroprevalence of contagious caprine pleuropneumonia in Borana ...

    African Journals Online (AJOL)

    2Addis Ababa University, Faculty of Veterinary Medicine, Debre Zeit, Ethiopia, PO ... conducted on contagious caprine pleuropneumonia in selected districts of Borana ..... A Text Book of the Disease of Cattle, Sheep, Pigs, Goats and Horses.

  9. Milk Fat Globule Membrane Attenuates High-Fat Diet-Induced Obesity by Inhibiting Adipogenesis and Increasing Uncoupling Protein 1 Expression in White Adipose Tissue of Mice

    Directory of Open Access Journals (Sweden)

    Tiange Li

    2018-03-01

    Full Text Available Milk fat globule membrane (MFGM, a protein-lipid complex surrounding the fat globules in milk, has many health benefits. The aim of the current study was to investigate whether MFGM could prevent obesity through inhibiting adipogenesis and promoting brown remodeling of white adipose tissue (WAT in mice fed with high-fat diet. C57BL/6 mice were fed a normal diet (ND, high-fat diet (HFD, HFD plus MFGM at 100 mg/kg BW, 200 mg/kg BW or 400 mg/kg BW for 8 weeks. Results showed that MFGM suppressed body weight gain induced by HFD, reduced white adipose tissue (WAT mass accompanied with the decrease in adipocyte sizes. MFGM was found to have partially improved serum lipid profiles, as well as to have suppressed HFD-induced adipogenesis as shown by reduced expression of peroxisome proliferators-activator receptor-γ (PPARγ, CCAAT/enhancer-binding protein-α (C/EBPα and sterol regulatory element-binding protein-1c (SREBP-1c. MFGM also markedly increased the phosphorylation of AMP-activated protein kinase (AMPK and acetyl-CoA carboxylase (ACC, showing activation of AMPK pathway. Moreover, MFGM promoted browning of inguinal WAT by upregulation the protein expression of uncoupling protein 1 (UCP1 in HFD mice. Taken together, these findings provide evidence that MFGM may protect against diet-induced adiposity by suppressing adipogenesis and promoting brown-like transformation in WAT.

  10. Type of homogenization and fat loss during continuous infusion of human milk.

    Science.gov (United States)

    García-Lara, Nadia Raquel; Escuder-Vieco, Diana; Alonso Díaz, Clara; Vázquez Román, Sara; De la Cruz-Bértolo, Javier; Pallás-Alonso, Carmen Rosa

    2014-11-01

    Substantial fat loss may occur during continuous feeding of human milk (HM). A decrease of fat loss has been described following homogenization. Well-established methods of homogenization of HM for routine use in the neonatal intensive care unit (NICU) would be desirable. We compared the loss of fat based on the use of 3 different methods for homogenizing thawed HM during continuous feeding. Sixteen frozen donor HM samples were thawed, homogenized with ultrasound and separated into 3 aliquots ("baseline agitation," "hourly agitation," and "ultrasound"), and then frozen for 48 hours. Aliquots were thawed again and a baseline agitation was applied. Subsequently, aliquots baseline agitation and hourly agitation were drawn into a syringe, while ultrasound was applied to aliquot ultrasound before it was drawn into a syringe. The syringes were loaded into a pump (2 mL/h; 4 hours). At hourly intervals the hourly agitation infusion was stopped, the syringe was disconnected and gently shaken. During infusion, samples from the 3 groups were collected hourly for analysis of fat and caloric content. The 3 groups of homogenization showed similar fat content at the beginning of the infusion. For fat, mean (SD) hourly changes of -0.03 (0.01), -0.09 (0.01), and -0.09 (0.01) g/dL were observed for the hourly agitation, baseline agitation, and ultrasound groups, respectively. The decrease was smaller for the hourly agitation group (P homogenization is used. © The Author(s) 2014.

  11. Viscosity and Analytical Differences between Raw Milk and UHT Milk of Czech Cows

    Directory of Open Access Journals (Sweden)

    Kumbár V.

    2015-06-01

    Full Text Available Viscosity and analytical differences in four milk samples from Czech cows were described. Three samples of UHT milk (0.5%, 1.5%, and 3.5% fat and one sample of raw milk from a Czech bio-farm were analyzed. The following analytical properties were observed: titratable acidity, fat content, dry matter content, and protein content. Titratable acidity and dry matter content decreased in dependence upon the increasing milk fat content. The protein content ranged 3.51-3.57 g per 100 g milk. The milk flow behaviour represented by density, dynamic and kinematic viscosity, as well as the dependence of the milk flow behaviour on temperature were investigated. These properties were measured using a digital densitometer and a rotary viscometer. Milk density was studied at temperatures ranging 0-60 °C and dynamic viscosity at 0-100 °C. With increasing temperature, the density and dynamic viscosity of the studied milk samples decreased. The temperature dependence of dynamic viscosity was manifested in all samples. Kinematic viscosity was calculated from experimental data. Furthermore, mathematical models using Power law and Gaussian fitting were constructed. Determination coefficients achieved high values (0.843-0.997.

  12. Evaluation of highly polar ionic liquid gas chromatographic column for the determination of the fatty acids in milk fat.

    Science.gov (United States)

    Delmonte, Pierluigi; Fardin-Kia, Ali Reza; Kramer, John K G; Mossoba, Magdi M; Sidisky, Len; Tyburczy, Cynthia; Rader, Jeanne I

    2012-04-13

    The SLB-IL111, a new ionic liquid capillary column for gas chromatography available from Supelco Inc., was recently shown to provide enhanced separation of unsaturated geometric and positional isomers of fatty acid (FAs) when it was compared to cyanopropylsiloxane (CPS) columns currently recommended for the analysis of fatty acid methyl esters (FAMEs). A 200 m SLB-IL111 capillary column, operated under a combined temperature and eluent flow gradient, was successfully used to resolve most of the FAs contained in milk fat in a single 80 min chromatographic separation. The selected chromatographic conditions provided a balanced, simultaneous separation of short-chain (from 4:0), long-chain polyunsaturated fatty acids (PUFAs), and most of the unsaturated FA positional/geometric isomers contained in milk fat. Among the monounsaturated fatty acids (MUFAs), these conditions separated t11-18:1 and t10-18:1 FAs, the two most abundant trans fatty acids (t-FA) contained in most dairy products. These t-FAs reportedly have different biological activities. The conjugated linoleic acid (CLA) isomers commonly found in dairy products were separated from each other, including t7,c9-18:2 from c9,t11-18:2, which eliminated the need for their complementary silver ion HPLC analysis. The application of the SLB-IL111 column provided a complementary elution profile of FAMEs to those obtained by CPS columns, allowing for a more comprehensive FA analysis of total milk fat. The FAMEs were identified by the use of available reference materials, previously synthesized and characterized reference mixtures, and prior separations of the milk fat FAMEs by silver ion chromatography based on the number/geometry of double bonds. Published by Elsevier B.V.

  13. The effect of replacing lactose by starch on protein and fat digestion in milk-fed veal calves.

    Science.gov (United States)

    Pluschke, A M; Gilbert, M S; Williams, B A; van den Borne, J J G C; Schols, H A; Gerrits, W J J

    2016-08-01

    Replacing dairy components from milk replacer (MR) with vegetable products has been previously associated with decreased protein and fat digestibility in milk-fed calves resulting in lower live weight gain. In this experiment, the major carbohydrate source in MR, lactose, was partly replaced with gelatinized corn starch (GCS) to determine the effect on protein and fat digestibility in milk-fed calves. In total, 16 male Holstein-Friesian calves received either MR with lactose as the carbohydrate source (control) or 18% GCS at the expense of lactose. In the adaptation period, calves were exposed to an increasing dose of GCS for 14 weeks. The indigestible marker cobalt ethylenediaminetetraacetic acid was incorporated into the MR for calculating apparent nutrient digestibility, whereas a pulse dose of chromium (Cr) chloride was fed with the last MR meal 4 h before slaughter as an indicator of passage rates. The calves were anesthetized and exsanguinated at 30 weeks of age. The small intestine was divided in three; small intestine 1 and 2 (SI1 and SI2, respectively) and the terminal ileum (last ~100 cm of small intestine) and samples of digesta were collected. Small intestinal digesta was analysed for α-amylase, lipase and trypsin activity. Digestibility of protein was determined for SI1, SI2, ileum and total tract, whereas digestibility of fat was determined for SI1, SI2 and total tract. Apparent protein digestibility in the small intestine did not differ between treatments but was higher in control calves at total tract level. Apparent crude fat digestibility tended to be increased in SI1 and SI2 for GCS calves, but no difference was found at total tract level. Activity of α-amylase in SI2 and lipase in both SI1 and SI2 was higher in GCS calves. Activity of trypsin tended to be higher in control calves and was higher in SI1 compared with SI2. A lower recovery of Cr in SI2 and a higher recovery of Cr in the large intestine suggest an increased rate of passage for GCS

  14. Evaluation of the anti-adhesive effect of milk fat globule membrane glycoproteins on Helicobacter pylori in the human NCI-N87 cell line and C57BL/6 mouse model.

    Science.gov (United States)

    Horemans, Tessa; Kerstens, Monique; Clais, Sofie; Struijs, Karin; van den Abbeele, Pieter; Van Assche, Tim; Maes, Louis; Cos, Paul

    2012-08-01

     The interest in non-antibiotic therapies for Helicobacter pylori infections in man has considerably grown because increasing numbers of antibiotic-resistant strains are being reported. Intervention at the stage of bacterial attachment to the gastric mucosa could be an approach to improve the control/eradication rate of this infection.  Fractions of purified milk fat globule membrane glycoproteins were tested in vitro for their cytotoxic and direct antibacterial effect. The anti-adhesive effect on H. pylori was determined first in a cell model using the mucus-producing gastric epithelial cell line NCI-N87 and next in the C57BL/6 mouse model after dosing at 400 mg/kg protein once or twice daily from day -2 to day 4 post-infection. Bacterial loads were determined by using quantitative real-time PCR and the standard plate count method.  The milk fat globule membrane fractions did not show in vitro cytotoxicity, and a marginal antibacterial effect was demonstrated for defatted milk fat globule membrane at 256 μg/mL. In the anti-adhesion assay, the results varied from 56.0 ± 5.3% inhibition for 0.3% crude milk fat globule membrane to 79.3 ± 3.5% for defatted milk fat globule membrane. Quite surprisingly, in vivo administration of the same milk fat globule membrane fractions did not confirm the anti-adhesive effects and even caused an increase in bacterial load in the stomach.  The promising anti-adhesion in vitro results could not be confirmed in the mouse model, even after the highest attainable exposure. It is concluded that raw or defatted milk fat globule membrane fractions do not have any prophylactic or therapeutic potential against Helicobacter infection. © 2012 Blackwell Publishing Ltd.

  15. In vivo digestion of bovine milk fat globules: effect of processing and interfacial structural changes. II. Upper digestive tract digestion.

    Science.gov (United States)

    Gallier, Sophie; Zhu, Xiang Q; Rutherfurd, Shane M; Ye, Aiqian; Moughan, Paul J; Singh, Harjinder

    2013-12-01

    The aim of this research was to study the effect of milk processing on the in vivo upper digestive tract digestion of milk fat globules. Fasted rats were serially gavaged over a 5h period with cream from raw, pasteurised, or pasteurised and homogenised milk. Only a few intact dietary proteins and peptides were present in the small intestinal digesta. Significantly (Praw (448 mg g(-1) digesta dry matter (DDM)) and homogenised creams (528 mg g(-1) DDM), as compared to pasteurised and homogenised cream (249 mg g(-1) DDM). Microscopy techniques were used to investigate the structural changes during digestion. Liquid-crystalline lamellar phases surrounding the fat globules, fatty acid soap crystals and lipid-mucin interactions were evident in all small intestinal digesta. Overall, the pasteurised and homogenised cream appeared to be digested to a greater extent. Copyright © 2013 Elsevier Ltd. All rights reserved.

  16. Effect of Zinc Methionine or Zinc Sulfate Supplementation on Milk Production and Composition of Milk in Lactating Dairy Cows

    DEFF Research Database (Denmark)

    Sobhanirad, Saeid; Carlson, Dorthe; Kashani, Reza Bahari

    2010-01-01

     Zn/kg of dry matter (DM) as zinc sulfate monohydrate (ZnS) and basal diet plus 500 mg Zn/kg of DM as zinc methionine (ZnM). Results showed that milk and fat-corrected milk yield in dairy cows were not significantly affected by Zn source although a numerical increase was observed. The percentages of protein......, lactose, fat, solid nonfat, total solid, and density of milk were not significantly different between treatments. However, dairy cows that received ZnM tended to produce more milk and fat-corrected milk with a lower somatic cell count as compared to controls. The zinc concentration in milk in the Zn...

  17. Scientific Opinion on the substantiation of a health claim related to fat-free yogurts and fermented milks with live yogurt cultures complying with the specifications “fat free”, “low in sugars”, “high protein”, “source of calcium” and “source of vitamin

    DEFF Research Database (Denmark)

    Tetens, Inge

    2015-01-01

    substantiation of a health claim related to fat-free yogurts and fermented milks with live yogurt cultures complying with the specifications “fat free”, “low in sugars”, “high protein”, “source of calcium” and “source of vitamin D” for nutrition claims and maintenance of lean body mass in the context...... of an energy-restricted diet. The Panel considers that the food that is the subject of the claim, fat-free yogurts and fermented milks complying with the specifications “fat free”, “low in sugars”, “high protein”, “source of calcium” and “source of vitamin D” for nutrition claims, is sufficiently characterised...... and effect relationship has not been established between the consumption of fat-free yogurts and fermented milks with live yogurt cultures complying with the specifications “fat free”, “low in sugars”, “high protein”, “source of calcium” and “source of vitamin D” for nutrition claims and maintenance of lean...

  18. Comparison of Chamcham manufactured from cow milk and buffalo milk

    OpenAIRE

    Haque, M.A.; Rashid, M.H.; Kajal, M.F.I.; Istiak, M.S.

    2012-01-01

    This experiment was conducted to study quality of Chamcham manufactured from cow milk and to compare it with Chamcham manufactured from buffalo milk and mixture of cow and buffalo milk. Three types of Chamcham were prepared from cow milk(A), buffalo milk(B) and 50% cow +50% buffalo milk(C).In this experiment the quality of prepared Chamcham were evaluated with the help of chemical test. The moisture, total solids, protein, fat, ash and carbohydrate contents of cow milk and buffalo milk Chamch...

  19. RNA sequencing of the human milk fat layer transcriptome reveals distinct gene expression profiles at three stages of lactation.

    Directory of Open Access Journals (Sweden)

    Danielle G Lemay

    Full Text Available Aware of the important benefits of human milk, most U.S. women initiate breastfeeding but difficulties with milk supply lead some to quit earlier than intended. Yet, the contribution of maternal physiology to lactation difficulties remains poorly understood. Human milk fat globules, by enveloping cell contents during their secretion into milk, are a rich source of mammary cell RNA. Here, we pair this non-invasive mRNA source with RNA-sequencing to probe the milk fat layer transcriptome during three stages of lactation: colostral, transitional, and mature milk production. The resulting transcriptomes paint an exquisite portrait of human lactation. The resulting transcriptional profiles cluster not by postpartum day, but by milk Na:K ratio, indicating that women sampled during similar postpartum time frames could be at markedly different stages of gene expression. Each stage of lactation is characterized by a dynamic range (10(5-fold in transcript abundances not previously observed with microarray technology. We discovered that transcripts for isoferritins and cathepsins are strikingly abundant during colostrum production, highlighting the potential importance of these proteins for neonatal health. Two transcripts, encoding β-casein (CSN2 and α-lactalbumin (LALBA, make up 45% of the total pool of mRNA in mature lactation. Genes significantly expressed across all stages of lactation are associated with making, modifying, transporting, and packaging milk proteins. Stage-specific transcripts are associated with immune defense during the colostral stage, up-regulation of the machinery needed for milk protein synthesis during the transitional stage, and the production of lipids during mature lactation. We observed strong modulation of key genes involved in lactose synthesis and insulin signaling. In particular, protein tyrosine phosphatase, receptor type, F (PTPRF may serve as a biomarker linking insulin resistance with insufficient milk supply. This

  20. Effect of safflower oil, flaxseed oil, monensin, and vitamin E on concentration of conjugated linoleic acid in bovine milk fat.

    Science.gov (United States)

    Bell, J A; Griinari, J M; Kennelly, J J

    2006-02-01

    Conjugated linoleic acid (CLA) refers to a mixture of conjugated octadecadienoic acids of predominantly ruminant origin. The main isomer in bovine milk fat is the cis-9, trans-11 CLA. Interest in CLA increased after the discovery of its health-promoting properties, including potent anticarcinogenic activity. Two experiments were conducted to evaluate dietary strategies aimed at increasing the concentration of CLA in bovine milk fat. Both experiments were organized as a randomized complete block design with a repeated measures treatment structure. In Experiment 1, 28 Holstein cows received either a control diet or one of 3 treatments for a period of 2 wk. The control diet consisted of 60% forage (barley silage, alfalfa silage, and alfalfa hay) and 40% concentrate on a dry matter (DM) basis, fed as a total mixed ration (TMR). The concentrate was partially replaced in the treatment groups with 24 ppm of monensin (MON), 6% of DM safflower oil (SAFF), or 6% of DM safflower oil plus 24 ppm of monensin (SAFF/M). Average cis-9, trans-11 CLA levels in milk fat after 2 wk of feeding were 0.45, 0.52, 3.36, and 5.15% of total fatty acids for control, MON, SAFF, and SAFF/M, respectively. In Experiment 2, 62 Holstein cows received either a control diet or one of 5 treatment diets for a period of 9 wk. The control diet consisted of 60% forage (barley silage, alfalfa silage, and alfalfa hay) and 40% concentrate on a DM basis, fed as a TMR. The concentrate was partially replaced in the treatment groups with 6% of DM safflower oil (SAFF), 6% of DM safflower oil plus 150 IU of vitamin E/kg of DM (SAFF/E), 6% of DM safflower oil plus 24 ppm of monensin (SAFF/M), 6% of DM safflower oil plus 24 ppm of monensin plus 150 IU of vitamin E/kg of DM (SAFF/ME), or 6% of DM flaxseed oil plus 150 IU of vitamin E/kg of DM (FLAX/E). Average cis-9, trans-11 CLA levels during the treatment period were 0.68, 4.12, 3.48, 4.55, 4.75, and 2.80% of total fatty acids for control, SAFF, SAFF/E, SAFF

  1. Association of Genetic Variants of Milk Proteins with Milk Production ...

    African Journals Online (AJOL)

    Administrator

    For example, increasing the frequency of a milk protein genotype associated with ... date of milking, somatic cell count, daily milk yield, protein and fat ..... G sulla ripartizione percentuale delle caseine αS1, αS2, β e κ in vacche die razze. Bruna.

  2. Mediterranean milk and milk products.

    Science.gov (United States)

    Hinrichs, Jörg

    2004-03-01

    Milk and dairy products are part of a healthy Mediterranean diet which, besides cow's milk, also consists of sheep's, goat's and buffalo's milk--alone or as a mixture---as raw material. The fat and protein composition of the milk of the various animal species differs only slightly, but in every case it has a high priority in human nutrition. The milk proteins are characterized by a high content of essential amino acids. Beyond that macromolecules,which have various biological functions, are available or may be formed by proteolysis in milk. Taking this into consideration, the technology of different well-known Italian and German cheese types is presented and the differences as well as correspondences regarding nutrition are discussed. Especially Ricotta and Mascarpone are discussed in detail. Ricotta represents a special feature as this cheese is traditionally made of whey and cream. Thus the highly valuable whey proteins which contain a higher amount of the amino acids lysine, methionine and cysteic acid in comparison to casein and, additionally, to soy protein, are made usable for human nutrition. Finally, it is pointed out on the basis of individual examples that technologies to enrich whey proteins in cheese are already available and in use. Thus, the flavor of low fat cheese is improved and the nutritional value is increased.

  3. Color Changes of UHT Milk During Storage

    Directory of Open Access Journals (Sweden)

    Višnja M. Sikimić

    2008-09-01

    Full Text Available In this study measurements of color parameters of UHT milk were performed, by using a MOM-color 100 photoelectric tristimulus colorimeter. Colors of UHT milk samples containing 3.2% and 1.6% milk fat, processed under industrial conditions, packed in polyethylene terephtalate (PET based packages, and stored for 0, 15, 30, 45, 60 and 90 days at ambient temperature (20±5°C were examined. Results are shown in four different systems that define measurement of color parameters expressed in: CIE, CIE L*a*b*, Hünter and ANLAB – Adams Nickerson systems. Average value of mean reflectance of UHT milk determined in CIE system statistically is highly significantly changed, (p < 0.01 depending on duration of storaging, percentage of milk fat, as well as on the interaction of the mentioned factors. For the UHT milk with 1.6% milk fat statistically significant (p < 0.05 decrease of psychometric chroma b* occurs after 60 days, and for milk with 3.2% milk fat established on 45th day of storage.

  4. Conjugated linolenic acid (CLnA), conjugated linoleic acid (CLA) and other biohydrogenation intermediates in plasma and milk fat of cows fed raw or extruded linseed.

    Science.gov (United States)

    Akraim, F; Nicot, M C; Juaneda, P; Enjalbert, F

    2007-07-01

    Thirty lactating dairy cows were used in a 3 × 3 Latin-square design to investigate the effects of a raw or extruded blend of linseed and wheat bran (70:30) on plasma and milk fatty-acids (FA). Linseed diets, containing 16.6% linseed blend on a dry-matter basis, decreased milk yield and protein percentage. They decreased the proportions of FA with less than 18 carbons in plasma and milk and resulted in cis-9, cis-12, cis-15 18:3 proportions that were more than three and four times higher in plasma and milk, respectively, whereas cis-9, cis-12 18:2 proportions were decreased by 10-15%. The cis-9, trans-11, cis-15 18:3 isomer of conjugated linolenic acid was not detected in the milk of control cows, but was over 0.15% of total FA in the milk fat of linseed-supplemented cows. Similarly, linseed increased plasma and milk proportions of all biohydrogenation (BH) intermediates in plasma and milk, including the main isomer of conjugated linoleic acid cis-9, trans-11 18:2, except trans-4 18:1 and cis-11, trans-15 18:2 in plasma lipids. In milk fat, compared with raw linseed, extruded linseed further reduced 6:0-16:0 even-chain FA, did not significantly affect the proportions of 18:0, cis-9 18:1 and cis-9, cis-12 18:2, tended to increase cis-9, cis-12, cis-15 18:3, and resulted in an additional increase in the proportions of most BH intermediates. It was concluded that linseed addition can improve the proportion of conjugated linoleic and linolenic acids, and that extrusion further increases the proportions of intermediates of ruminal BH in milk fat.

  5. Consumption of Yogurt, Low-Fat Milk, and Other Low-Fat Dairy Products Is Associated with Lower Risk of Metabolic Syndrome Incidence in an Elderly Mediterranean Population.

    Science.gov (United States)

    Babio, Nancy; Becerra-Tomás, Nerea; Martínez-González, Miguel Ángel; Corella, Dolores; Estruch, Ramon; Ros, Emilio; Sayón-Orea, Carmen; Fitó, Montserrat; Serra-Majem, Lluís; Arós, Fernando; Lamuela-Raventós, Rosa M; Lapetra, José; Gómez-Gracia, Enrique; Fiol, Miguel; Díaz-López, Andrés; Sorlí, José V; Martínez, J Alfredo; Salas-Salvadó, Jordi

    2015-10-01

    The association between consumption of dairy products and the risk of developing metabolic syndrome (MetS) is unclear. The purpose of this study was to evaluate the associations between consumption of dairy products (total and different subtypes) and incident MetS in a Mediterranean population at high cardiovascular disease risk. We prospectively analyzed 1868 men and women (55-80 y old) without MetS at baseline, recruited from different PREDIMED (Prevención con Dieta Mediterránea) centers between October 2003 and June 2009 and followed up until December 2010. MetS was defined according to updated, harmonized criteria. At baseline and yearly thereafter, we determined anthropometric variables, dietary habits by a 137-item validated food-frequency questionnaire, and blood biochemistry. Multivariable-adjusted HRs of MetS or its components were estimated for each of the 2 upper tertiles (vs. the lowest one) of mean consumption of dairy products during the follow-up. During a median follow-up of 3.2 y, we documented 930 incident MetS cases. In the multivariable-adjusted model, HRs (95% CIs) of MetS for the comparison of extreme tertiles of dairy product consumption were 0.72 (0.61, 0.86) for low-fat dairy, 0.73 (0.62, 0.86) for low-fat yogurt, 0.78 (0.66, 0.92) for whole-fat yogurt, and 0.80 (0.67, 0.95) for low-fat milk. The respective HR for cheese was 1.31 (1.10, 1.56). Higher consumption of low-fat dairy products, yogurt (total, low-fat, and whole-fat yogurt) and low-fat milk was associated with a reduced risk of MetS in individuals at high cardiovascular disease risk from a Mediterranean population. Conversely, higher consumption of cheese was related to a higher risk of MetS. This trial was registered at controlled-trials.com as ISRCTN35739639. © 2015 American Society for Nutrition.

  6. Inactivation of Escherichia coli, Saccharomyces cerevisiae, and Lactobacillus brevis in Low-fat Milk by Pulsed Electric Field Treatment: A Pilot-scale Study.

    Science.gov (United States)

    Lee, Gun Joon; Han, Bok Kung; Choi, Hyuk Joon; Kang, Shin Ho; Baick, Seung Chun; Lee, Dong-Un

    2015-01-01

    We investigated the effects of a pulsed electric field (PEF) treatment on microbial inactivation and the physical properties of low-fat milk. Milk inoculated with Escherichia coli, Saccharomyces cerevisiae, or Lactobacillus brevis was supplied to a pilot-scale PEF treatment system at a flow rate of 30 L/h. Pulses with an electric field strength of 10 kV/cm and a pulse width of 30 μs were applied to the milk with total pulse energies of 50-250 kJ/L achieved by varying the pulse frequency. The inactivation curves of the test microorganisms were biphasic with an initial lag phase (or shoulder) followed by a phase of rapid inactivation. PEF treatments with a total pulse energy of 200 kJ/L resulted in a 4.5-log reduction in E. coli, a 4.4-log reduction in L. brevis, and a 6.0-log reduction in S. cerevisiae. Total pulse energies of 200 and 250 kJ/L resulted in greater than 5-log reductions in microbial counts in stored PEF-treated milk, and the growth of surviving microorganisms was slow during storage for 15 d at 4℃. PEF treatment did not change milk physical properties such as pH, color, or particle-size distribution (ppasteurize low-fat milk.

  7. Hot topic: Enhancing omega-3 fatty acids in milk fat of dairy cows by using stearidonic acid-enriched soybean oil from genetically modified soybeans.

    Science.gov (United States)

    Bernal-Santos, G; O'Donnell, A M; Vicini, J L; Hartnell, G F; Bauman, D E

    2010-01-01

    Very long chain n-3 fatty acids such as eicosapentaenoic acid (EPA; 20:5n-3) are important in human cardiac health and the prevention of chronic diseases, but food sources are limited. Stearidonic acid (SDA; 18:4n-3) is an n-3 fatty acid that humans are able to convert to EPA. In utilizing SDA-enhanced soybean oil (SBO) derived from genetically modified soybeans, our objectives were to examine the potential to increase the n-3 fatty acid content of milk fat and to determine the efficiency of SDA uptake from the digestive tract and transfer to milk fat. Three multiparous, rumen-fistulated Holstein cows were assigned randomly in a 3 x 3 Latin square design to the following treatments: 1) control (no oil infusion); 2) abomasal infusion of SDA-enhanced SBO (SDA-abo); and 3) ruminal infusion of SDA-enhanced SBO (SDA-rum). The SDA-enhanced SBO contained 27.1% SDA, 10.4% alpha-linolenic acid, and 7.2% gamma-linolenic acid. Oil infusions provided 57 g/d of SDA with equal amounts of oil infused into either the rumen or abomasum at 6-h intervals over a 7-d infusion period. Cow numbers were limited and no treatment differences were detected for DMI or milk production (22.9+/-0.5 kg/d and 32.3+/-0.9 kg/d, respectively; least squares means +/- SE), milk protein percentage and yield (3.24+/-0.04% and 1.03+/-0.02 kg/d), or lactose percentage and yield (4.88+/-0.05% and 1.55+/-0.05 kg/d). Treatment also had no effect on milk fat yield (1.36+/-0.03 kg/d), but milk fat percentage was lower for the SDA-rum treatment (4.04+/-0.04% vs. 4.30+/-0.04% for control and 4.41+/-0.05% for SDA-abo). The SDA-abo treatment increased n-3 fatty acids to 3.9% of total milk fatty acids, a value more than 5-fold greater than that for the control. Expressed as a percentage of total milk fatty acids, values (least squares means +/- SE) for the SDA-abo treatment were 1.55+/-0.03% for alpha-linolenic acid (18:3n-3), 1.86+/-0.02 for SDA, 0.23 +/- soybeans combined with proper ruminal protection to achieve

  8. Test-day somatic cell score, fat-to-protein ratio and milk yield as indicator traits for sub-clinical mastitis in dairy cattle.

    Science.gov (United States)

    Jamrozik, J; Schaeffer, L R

    2012-02-01

    Test-day (TD) records of milk, fat-to-protein ratio (F:P) and somatic cell score (SCS) of first-lactation Canadian Holstein cows were analysed by a three-trait finite mixture random regression model, with the purpose of revealing hidden structures in the data owing to putative, sub-clinical mastitis. Different distributions of the data were allowed in 30 intervals of days in milk (DIM), covering the lactation from 5 to 305 days. Bayesian analysis with Gibbs sampling was used for model inferences. Estimated proportion of TD records originated from cows infected with mastitis was 0.66 in DIM from 5 to 15 and averaged 0.2 in the remaining part of lactation. Data from healthy and mastitic cows exhibited markedly different distributions, with respect to both average value and the variance, across all parts of lactation. Heterogeneity of distributions for infected cows was also apparent in different DIM intervals. Cows with mastitis were characterized by smaller milk yield (down to -5 kg) and larger F:P (up to 0.13) and SCS (up to 1.3) compared with healthy contemporaries. Differences in averages between healthy and infected cows for F:P were the most profound at the beginning of lactation, when a dairy cow suffers the strongest energy deficit and is therefore more prone to mammary infection. Residual variances for data from infected cows were substantially larger than for the other mixture components. Fat-to-protein ratio had a significant genetic component, with estimates of heritability that were larger or comparable with milk yield, and was not strongly correlated with milk and SCS on both genetic and environmental scales. Daily milk, F:P and SCS are easily available from milk-recording data for most breeding schemes in dairy cattle. Fat-to-protein ratio can potentially be a valuable addition to SCS and milk yield as an indicator trait for selection against mastitis. © 2011 Blackwell Verlag GmbH.

  9. Milk production and composition, and progeny performance in young ewes with high merit for rapid growth and muscle and fat accumulation.

    Science.gov (United States)

    Rosales Nieto, C A; Ferguson, M B; Macleay, C A; Briegel, J R; Wood, D A; Martin, G B; Bencini, R; Thompson, A N

    2018-02-26

    In ewe lambs, acceleration of growth and accumulation of both muscle and fat leads to earlier sexual maturity and better reproductive performance. The next stage in the development of this theme is to test whether these aspects of growth in young ewes affect milk production in their first lactation and the growth of their first progeny. We studied 75 young Merino ewes that had known phenotypic values for depth of eye muscle (EMD) and fat (FAT), and known Australian Sheep Breeding Values for post-weaning weight (PWT) and depths of eye muscle (PEMD) and fat (PFAT). They lambed for the first time at 1 year of age. Their lambs were weighed weekly from birth to weaning at 10 weeks to determine live weight gain and weaning weight. Progeny birth weight was positively associated with live weight gain and weaning weight (P0.05). The PWT of the sire was positively associated with live weight gain (P0.05). The concentrations of fat, protein, lactose and total solids in the milk were not affected by the phenotype or genotype of the mothers or of the sires of the mothers, or by the sex of the progeny (P>0.05). We conclude that selection of young Merino ewes for better growth, and more rapid accumulation of muscle and fat, will lead to progeny that are heavier at birth, grow faster and are heavier at weaning. Moreover, milk production and composition do not seem to be affected by the genetic merit of the mother for post-weaning live weight or PEMD or PFAT. Therefore, Merino ewes can lamb at 1 year of age without affecting the production objectives of the Merino sheep industry.

  10. THE EFFECTS OF HERBS ON MILK YIELD AND MILK QUALITY OF MASTITIS DAIRY COW

    Directory of Open Access Journals (Sweden)

    E. Nurdin

    2014-10-01

    Full Text Available This experiment aimed to observe the effect of herbs (Black Cumin,Curcuma zeodharia,Curcumamangga, and Curcuma aeruginosa supplementation on milk yield and milk quality (milk fat, milkprotein, milk lactosa and mastitis status in lactating dairy cows suffering mastitis. Twenty cows in 2nd-4th lactation suspected mastitis subclinical (++ were used in the experiment. Completely randomizeddesign was used in this experiment with 5 treatments (A. Non Herb; B. Black Cumin; C. Curcumazeodharia; D. Curcuma mangga, and E. Curcuma aeruginosa with four replicates per treatment. Thecollected data were analyzed by analysis of variance and difference between the treatment effects wastested by using Duncan’s Multiple Range Test. The results showed that supplementation of herbssignificantly increased (P<0.01 milk yield, milk protein, milk lactosa and significantly decreasedmastitis status and did not significant affect milk fat.

  11. Adequacy of the measurement capability of fatty acid compositions and sterol profiles to determine authenticity of milk fat through formulation of adulterated butter

    DEFF Research Database (Denmark)

    Soha, Sahel; Mortazavian, Amir M.; Piravi-Vanak, Zahra

    2015-01-01

    In this research a comparison has been made between the fatty acid and sterol compositions of Iranian pure butter and three samples of adulterated butter. These samples were formulated using edible vegetable fats/oils with similar milk fat structures including palm olein, palm kernel and coconut...... butter (B1), and 97.61%, 98.48% and 97.98% of the total sterols in the samples adulterated with palm olein, palm kernel and coconut oil (B2, B3, and B4), respectively. Contents of the main phytosterol profiles such as β-sitosterol, stigmasterol and campesterol were also determined. The β...... oil to determine the authenticity of milk fat. The amount of vegetable fats/oils used in the formulation of the adulterated butter was 10%. The adulterated samples were formulated so that their fatty acid profiles were comforted with acceptable levels of pure butter as specified by the Iranian...

  12. THE EFFECTS OF HERBS ON MILK YIELD AND MILK QUALITY OF MASTITIS DAIRY COW

    Directory of Open Access Journals (Sweden)

    E. Nurdin

    2011-06-01

    Full Text Available This experiment aimed to observe the effect of herbs (Black Cumin,Curcuma zeodharia,Curcuma mangga, and Curcuma aeruginosa supplementation on milk yield and milk quality (milk fat, milk protein, milk lactosa and mastitis status in lactating dairy cows suffering mastitis. Twenty cows in 2nd-4th lactation suspected mastitis subclinical (++ were used in the experiment. Completely randomized design was used in this experiment with 5 treatments (A. Non Herb; B. Black Cumin; C. Curcuma zeodharia; D. Curcuma mangga, and E. Curcuma aeruginosa with four replicates per treatment. The collected data were analyzed by analysis of variance and difference between the treatment effects was tested by using Duncan’s Multiple Range Test. The results showed that supplementation of herbs significantly increased (P<0.01 milk yield, milk protein, milk lactosa and significantly decreased mastitis status and did not significant affect milk fat.

  13. Methionine sulfoxide profiling of milk proteins to assess the influence of lipids on protein oxidation in milk.

    Science.gov (United States)

    Wüst, Johannes; Pischetsrieder, Monika

    2016-06-15

    Thermal treatment of milk and milk products leads to protein oxidation, mainly the formation of methionine sulfoxide. Reactive oxygen species, responsible for the oxidation, can be generated by Maillard reaction, autoxidation of sugars, or lipid peroxidation. The present study investigated the influence of milk fat on methionine oxidation in milk. For this purpose, quantitative methionine sulfoxide profiling of all ten methionine residues of β-lactoglobulin, α-lactalbumin, and αs1-casein was carried out by ultrahigh-performance liquid chromatography-electrospray ionization tandem mass spectrometry with scheduled multiple reaction monitoring (UHPLC-ESI-MS/MS-sMRM). Analysis of defatted and regular raw milk samples after heating for up to 8 min at 120 °C and analysis of ultrahigh-temperature milk samples with 0.1%, 1.5%, and 3.5% fat revealed that methionine oxidation of the five residues of the whey proteins and of residues M 123, M 135, and M 196 of αs1-casein was not affected or even suppressed in the presence of milk fat. Only the oxidation of residues M 54 and M 60 of αs1-casein was promoted by lipids. In evaporated milk samples, formation of methionine sulfoxide was hardly influenced by the fat content of the samples. Thus, it can be concluded that lipid oxidation products are not the major cause of methionine oxidation in milk.

  14. Small-angle reflectometry of milk protein (β -casein) at the air/serum interface and its conformational changes due to fat content and temperature

    International Nuclear Information System (INIS)

    Heidari, R.; White, J.W.

    2003-01-01

    Full text: The surface structure of dispersed emulsions play a key role in stability of the system. Proteins being one of the most important surface-active components in foods stabilise interfaces by self-interaction, resulting in a stiff visco-elastic adsorbed layer. These interactions are sensitive to disruptive effects of lipids. Previous kinetics studies by the group 1 using the X-ray reflectivity method to investigate the surface adsorption of milk proteins indicate that β -casein had a stronger affinity for the air-liquid interface compared to whey proteins. It has been shown that initially a dense protein layer, with the thickness of 20 Angstroms is formed then a second more diffuse layer with lower volume density of protein follows. Here we report the conformational changes (with particular emphasise on the β -casein tail) occurred at the air-milk serum interface due to the effects of milk fat content, temperature and the milk preparation technique (ie homogenisation vs microfluidisation). In the effect of fat content on the adsorption of protein into the interface the key conclusion is that at lower temperatures the surface composition remains unchanged. The compositional changes, however, become significant at room temperature indicating adsorption of less reflective-water-soluble components into the surface layer. Repulsive interactions between casein aggregates are also involved. Microfluidised samples having the advantage of smaller particle size prove to be more stable to fat or temperature effects compared to the corresponding homogenised milks

  15. Quantitative milk genomics: estimation of variance components and prediction of fatty acids in bovine milk

    DEFF Research Database (Denmark)

    Krag, Kristian

    The composition of bovine milk fat, used for human consumption, is far from the recommendations for human fat nutrition. The aim of this PhD was to describe the variance components and prediction probabilities of individual fatty acids (FA) in bovine milk, and to evaluate the possibilities...

  16. Influence of packaging information on consumer liking of chocolate milk.

    Science.gov (United States)

    Kim, M K; Lopetcharat, K; Drake, M A

    2013-08-01

    Chocolate milk varies widely in flavor, color, and viscosity, and liking is influenced by these properties. Additionally, package labels (declared fat content) and brand are some of the extrinsic factors that may influence consumer perception. The objective of this study was to evaluate the effects of packaging labels and brand name on consumer liking and purchase intent of chocolate milk. A consumer acceptance test, conjoint analysis survey, and Kano analysis were conducted. One hundred eight consumers evaluated 7 chocolate milks with and without brand or package information in a 2-d crossover design. A conjoint analysis survey and Kano analysis were conducted after the consumer acceptance test. Results were evaluated by 2-way ANOVA and multivariate analyses. Declared fat content and brand influenced overall liking and purchase intent for chocolate milks to differing degrees. A subsequent conjoint analysis (n=250) revealed that fat content was a driver of choice for purchasing chocolate milk followed by sugar content and brand. Brand name was less important for purchase intent of chocolate milk than fat or sugar content. Among fat content of chocolate milk, 2 and 1% fat level were most appealing to consumers, and reduced sugar and regular sugar were equally important for purchase intent. Kano analysis confirmed that fat content (whole milk, 1, or 2% fat chocolate milk) was an attractive attribute for consumer satisfaction, more so than brand. Organic labeling did not affect the purchase decision of chocolate milk; however, Kano results revealed that having an organic label on a package positively influenced consumer satisfaction. Findings from this study can help chocolate milk producers as well as food marketers better target their product labels with attributes that drive consumer choice of chocolate milk. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  17. Differences in milk fat composition predicted by mid-infrared spectrometry among dairy cattle breeds in the Netherlands

    NARCIS (Netherlands)

    Maurice - Van Eijndhoven, M.H.T.; Bovenhuis, H.; Soyeurt, H.; Calus, M.P.L.

    2013-01-01

    The aim of this study was to estimate breed differences in milk fatty acid (FA) profile among 5 dairy cattle breeds present in the Netherlands: Holstein-Friesian (HF), Meuse-Rhine-Yssel (MRY), Dutch Friesian (DF), Groningen White Headed (GWH), and Jersey (JER). For this purpose, total fat percentage

  18. Milk fat globule membrane isolate induces apoptosis in HT-29 human colon cancer cells.

    Science.gov (United States)

    Zanabria, Romina; Tellez, Angela M; Griffiths, Mansel; Corredig, Milena

    2013-02-01

    A native milk fat globule membrane (MFGM) isolate obtained from raw milk was assessed for its anticarcinogenic capacity using a colon cancer cell line (HT-29). To prevent microbial contamination and eliminate the presence of lipopolysaccharide (LPS) in the milk used for MFGM isolation, the milk was obtained from the mammary glands of cows using a catheter. Cell proliferation assays demonstrated a reduction of exponentially growing cancer cells of up to 53%, expressed as DNA synthesis (BrdU test), after 72 h stimulation with 100 μg of MFGM protein per mL. Using a similar MFGM concentration, the sulforhodamine B assay resulted in 57% reduction of cell density after 48 h incubation. This bioactivity was comparable to that of known anticancer drugs, 0.1 mM melphalan and 20 μM C2-ceramide, which achieved a cell division reduction of 25 and 40%, respectively, under the same experimental conditions. The toxic effect of the MFGM extracts on HT-29 cells was confirmed by the significant reduction in lactate dehydrogenase enzyme (LDH) by the residual viable cells. An increase of caspase-3 activity (up to 26%) led to the conclusion that MFGM has an apoptotic effect on HT-29 cancer cells.

  19. The composition of cheetah (Acinonyx jubatus) milk.

    Science.gov (United States)

    Osthoff, G; Hugo, A; de Wit, M

    2006-01-01

    Milk was obtained from two captive bred cheetahs. The nutrient content was 99.6 g protein; 64.8 g fat; and 40.21 g lactose per kg milk. Small amounts of oligosaccharides, glucose, galactose and fucose were noted. The protein fraction respectively consisted of 34.2 g caseins per kg milk and of 65.3 g whey proteins per kg milk. Very little variation in milk composition among the individual cheetahs was noted. Electrophoresis and identification of protein bands showed a similar migrating sequence of proteins as seen in lion's and cat's milk, with small differences in the beta-caseins. The lipid fraction contains 290.4 g saturated and 337.3 g mono-unsaturated fatty acids per kg milk fat respectively. The high content of 279.5 g kg(-1) milk fat of polyunsaturated fatty acids is due to a high content in alpha-linolenic acid. No short chain fatty acids, but substantial levels of uneven carbon chain fatty acids were observed.

  20. Physicochemical and Microbiological Properties of Yogurt-cheese Manufactured with Ultrafiltrated Cow's Milk and Soy Milk Blends

    Science.gov (United States)

    Lee, Na-Kyoung; Mok, Bo Ram; Jeewanthi, Renda Kankanamge Chaturika; Yoon, Yoh Chang; Paik, Hyun-Dong

    2015-01-01

    The objective of this study was to develop yogurt-cheese using cow’s milk, ultrafiltrated cow’s milk, and soy milk. The addition of soy milk and ultrafiltrated milk increased the amount of protein in the yogurt-cheese. Yogurt-cheeses were made using cheese base using 10% and 20% soy milk with raw and ultrafiltrated cow’s milk, and stored at 4℃ during 2 wk. The yield of yogurt-cheeses made with added soy milk was decreased and the cutting point was delayed compared to yogurt-cheese made without soy milk. Yogurt-cheese made using ultrafiltrated cow’s milk showed the highest yield. However, yogurt-cheese made with added soy milk had higher protein content and titratable acidity than yogurt-cheese made using raw and ultrafiltrated cow’s milk. Fat and lactose contents in the yogurt-cheese made with added soy milk were lower. Yogurt-cheeses made with added soy milk contained several soy protein bands corresponding to the sizes of α2-, β-, and κ-casein band. Yogurt-cheese made with added soy milk had similar elasticity to yogurt-cheese made without soy milk but had lower cohesiveness. There was no significant difference in the number of lactic acid bacteria in the different cheeses, as all had over 8.0 Log CFU/g. Considering these data and the fact that proteins and fats of vegetable origin with high biological value were observed as well as unsaturated fats, yogurt-cheese made with added soy milk can be considered to be a functional food. PMID:26761829

  1. Donkey milk production: state of the art

    Directory of Open Access Journals (Sweden)

    Silvia Vincenzetti

    2010-01-01

    Full Text Available Milk is one of the most common causes of food allergies among children under one year of age. No specific therapy exists for this allergy, and thus the only feasible response is to avoid assumption of milk and derived products. Studies conducted on the serum of children with hypersensi- tivity to milk have shown that caseins are the proteins with the greater allergenic potential. However, in some cases, children have also shown hypersensitivity to the β-lactoglobulines and to the α-lactal- bumins. When food intolerance is diagnosed in an infant, it is often necessary to impose a period of total parenteral feeding, followed by breast feeding, considered the most correct method of re-feeding. When human milk can not be given, alternative food sources must be sought. Clinical studies have demonstrated that donkey milk could substitute breast feeding in infants affected by severe Ig-E me- diated milk allergies. In these subjects, donkey milk is not only useful, but also safer than other types of milk. In fact donkey milk composition in lipids (high levels of linoleic and linolenic acid and pro- teins (low caseins content is very close to human milk. Lysozyme content in donkey milk resulted to be very high (mean value 1.0 mg/ml if compared to bovine (traces, caprine (traces and human milk. The high lysozyme content of donkey milk may be responsible of the low bacterial count reported in literature and also makes this milk suitable to prevent intestine infections to infants. Among seropro- teins, β-lactoglobulin and α-lactalbumin content in donkey milk was respectively 3.75 and 1.80 mg/ml and remained substancially the same during the different stages of lactation.

  2. Physiochemical properties, microstructure, and probiotic survivability of nonfat goats' milk yogurt using heat-treated whey protein concentrate as fat replacer.

    Science.gov (United States)

    Zhang, Tiehua; McCarthy, James; Wang, Guorong; Liu, Yanyan; Guo, Mingruo

    2015-04-01

    There is a market demand for nonfat fermented goats' milk products. A nonfat goats' milk yogurt containing probiotics (Lactobacillus acidophilus, and Bifidobacterium spp.) was developed using heat-treated whey protein concentrate (HWPC) as a fat replacer and pectin as a thickening agent. Yogurts containing untreated whey protein concentrate (WPC) and pectin, and the one with only pectin were also prepared. Skim cows' milk yogurt with pectin was also made as a control. The yogurts were analyzed for chemical composition, water holding capacity (syneresis), microstructure, changes in pH and viscosity, mold, yeast and coliform counts, and probiotic survivability during storage at 4 °C for 10 wk. The results showed that the nonfat goats' milk yogurt made with 1.2% HWPC (WPC solution heated at 85 °C for 30 min at pH 8.5) and 0.35% pectin had significantly higher viscosity (P yogurts and lower syneresis than the goats' yogurt with only pectin (P yogurt samples did not change much throughout storage. Bifidobacterium spp. remained stable and was above 10(6) CFU g(-1) during the 10-wk storage. However, the population of Lactobacillus acidophilus dropped to below 10(6) CFU g(-1) after 2 wk of storage. Microstructure analysis of the nonfat goats' milk yogurt by scanning electron microscopy revealed that HWPC interacted with casein micelles to form a relatively compact network in the yogurt gel. The results indicated that HWPC could be used as a fat replacer for improving the consistency of nonfat goats' milk yogurt and other similar products. © 2015 Institute of Food Technologists®

  3. Transfer of tritium-labeled organic material from grass into cow's milk

    International Nuclear Information System (INIS)

    van den Hoek, J.; ten Have, M.H.J.; Gerber, G.B.; Kirchmann, R.

    1985-01-01

    Two lactating cows were given tritiated hay containing organically bound tritium (OBT) only for about 4 weeks. Tritium activity was determined in milk fat, casein, lactose, milk water, and whole milk. In one cow, milk was sampled for approximately 450 days, covering two lactation periods. At steady state, specific tritium activities in casein, lactose, and milk water were 58, 10, and 11%, respectively, of those in milk fat. Some OBT was converted into THO during catabolism and entered the body water pool. This 3 H source accounted for nearly 40% of tritium in lactose, but in casein and milk fat about 97% of tritium was derived from ingested OBT. Comparison of the specific activity of milk constituents with the specific activity of ingested hay showed the following values: 0.84 for milk fat, 0.49 for casein, 0.05 for lactose, 0.10 for milk water. Decrease of tritium activity with time could be represented by three components with different half-lives for the organic milk constituents. Those for milk fat and casein were quite similar, with a slow component of nearly 3 months

  4. Inactivation of Escherichia coli, Saccharomyces cerevisiae, and Lactobacillus brevis in Low-fat Milk by Pulsed Electric Field Treatment: A Pilot-scale Study

    Science.gov (United States)

    Han, Bok Kung; Choi, Hyuk Joon; Kang, Shin Ho; Baick, Seung Chun

    2015-01-01

    We investigated the effects of a pulsed electric field (PEF) treatment on microbial inactivation and the physical properties of low-fat milk. Milk inoculated with Escherichia coli, Saccharomyces cerevisiae, or Lactobacillus brevis was supplied to a pilot-scale PEF treatment system at a flow rate of 30 L/h. Pulses with an electric field strength of 10 kV/cm and a pulse width of 30 μs were applied to the milk with total pulse energies of 50-250 kJ/L achieved by varying the pulse frequency. The inactivation curves of the test microorganisms were biphasic with an initial lag phase (or shoulder) followed by a phase of rapid inactivation. PEF treatments with a total pulse energy of 200 kJ/L resulted in a 4.5-log reduction in E. coli, a 4.4-log reduction in L. brevis, and a 6.0-log reduction in S. cerevisiae. Total pulse energies of 200 and 250 kJ/L resulted in greater than 5-log reductions in microbial counts in stored PEF-treated milk, and the growth of surviving microorganisms was slow during storage for 15 d at 4℃. PEF treatment did not change milk physical properties such as pH, color, or particle-size distribution (pelectric-field strength of 10 kV/cm can be used to pasteurize low-fat milk. PMID:26877640

  5. Robotic milking and milk quality: effects on the cheese-making properties of milk

    Directory of Open Access Journals (Sweden)

    Giacomo Pirlo

    2010-01-01

    Full Text Available Robotic milking systems (RMS modify dairy herd management and therefore some aspects of production. The mainresults from scientific literature on RMS and cheese-making properties have been reported. The decrease in fat content,as a consequence of the increased milking frequency, is generally confirmed. The lack of specific studies on creamingproperties of milk from robotic milking experiences and with different milking frequencies has been highlighted.Indications on clotting features were obtained with a different milking frequency in a traditional milking parlour; theseresults showed an improvement in the casein index of milk from three daily milkings. A reduction of casein exposure tothe plasminogen-plasmin complex activity in the mammary gland between two consecutive milkings seems to explainthis result. The effect of RMS on milk quality for cheese-making purposes was first evaluated in a two-year monitoringstudy in a herd representative of Po Valley dairy farms. Preliminary results from laboratory tests on bulk milk samplesindicate that milk from RMS seems suitable for cheese-making processes.

  6. Influence of raw milk quality on fluid milk shelf life.

    Science.gov (United States)

    Barbano, D M; Ma, Y; Santos, M V

    2006-03-01

    Pasteurized fluid milk shelf life is influenced by raw milk quality. The microbial count and somatic cell count (SCC) determine the load of heat-resistant enzymes in milk. Generally, high levels of psychrotrophic bacteria in raw milk are required to contribute sufficient quantities of heat-stable proteases and lipases to cause breakdown of protein and fat after pasteurization. Sanitation, refrigeration, and the addition of CO2 to milk are used to control both total and psychrotrophic bacteria count. It is not uncommon for total bacterial counts of raw milk to be milk processors have not focused much attention on milk SCC. Increased SCC is correlated with increased amounts of heat-stable protease (plasmin) and lipase (lipoprotein lipase) in milk. When starting with raw milk that has a low bacterial count, and in the absence of microbial growth in pasteurized milk, enzymes associated with high SCC will cause protein and fat degradation during refrigerated storage, and produce off-flavors. As the ability to kill, remove, or control microbial growth in pasteurized refrigerated milk continues to improve, the original milk SCC will be the factor limiting the time of refrigerated storage before development of an off-flavor in milk. Most healthy cows in a dairy herd have a milk SCC 200,000 cell/mL are usually due to the contribution of high SCC milk from a small number of cows in the herd. Technology to identify these cows and keep their milk out of the bulk tank could substantially increase the value of the remaining milk for use in fluid milk processing. To achieve a 60- to 90-d shelf life of refrigerated fluid milk, fluid processors and dairy farmers need to work together to structure economic incentives that allow farmers to produce milk with the SCC needed for extended refrigerated shelf life.

  7. Feeding dried distillers grains with solubles to lactating beef cows: impact of excess protein and fat on cow performance, milk production and pre-weaning progeny growth.

    Science.gov (United States)

    Shee, C N; Lemenager, R P; Schoonmaker, J P

    2016-01-01

    Multiparous Angus×Simmental cows (n=54, 5.22±2.51 years) with male progeny were fed one of two diets supplemented with either dried distillers grains with solubles (DDGS) or soybean meal (CON), from calving until day 129 postpartum (PP) to determine effects of excess protein and fat on cow performance, milk composition and calf growth. Diets were formulated to be isocaloric and consisted of rye hay and DDGS (19.4% CP; 8.76% fat), or corn silage, rye hay and soybean meal (11.7% CP; 2.06% fat). Cow-calf pairs were allotted by cow and calf age, BW and breed. Cow BW and body condition score (BCS; P⩾0.13) were similar throughout the experiment. A weigh-suckle-weigh was performed on day 64 and day 110±10 PP to determine milk production. Milk was collected on day 68 and day 116±10 PP for analysis of milk components. Milk production was unaffected (P⩾0.75) by dietary treatments. Milk urea nitrogen was increased at both time points in DDGS compared with CON cows (Pcows on day 68 PP. Compared to CON, DDGS decreased medium chain FA (Pcows, which resulted in an increase (Pcows fed DDGS compared with cows fed CON (Pcows did not change cow BW or BCS, but did improve TAI rates and altered milk composition compared with CON. As a result, male progeny from cows fed DDGS during lactation had greater average daily gain and were heavier at day 129 and at weaning compared with male progeny from cows fed a control diet.

  8. Analyses of genetic relationships between linear type traits, fat-to-protein ratio, milk production traits, and somatic cell count in first-parity Czech Holstein cows

    DEFF Research Database (Denmark)

    Zink, V; Zavadilová, L; Lassen, Jan

    2014-01-01

    . The number of animals for each linear type trait was 59 454, except for locomotion, for which 53 424 animals were recorded. The numbers of animals with records of milk production data were 43 992 for milk yield, fat percentage, protein percentage, and fat-to-protein percentage ratio and 43 978 for fat yield...... and protein yield. In total, 27 098 somatic cell score records were available. The strongest positive genetic correlation between production traits and linear type traits was estimated between udder width and fat yield (0.51 ± 0.04), while the strongest negative correlation estimated was between body......Genetic and phenotypic correlations between production traits, selected linear type traits, and somatic cell score were estimated. The results could be useful for breeding programs involving Czech Holstein dairy cows or other populations. A series of bivariate analyses was applied whereby (co...

  9. Gamma ray irradiated goat milk: comparative sensorial analysis with pasteurized goat milk; Leite de cabra irradiado com raios gama: analise sensorial comparativa com o leite de cabra pasteurizado

    Energy Technology Data Exchange (ETDEWEB)

    Gurgel, Maria Sylvia de C.C. do Amaral; Domarco, Rachel E.; Spoto, Marta H.F. [Centro de Energia Nuclear na Agricultura (CENA), Piracicaba, SP (Brazil). Lab. de Irradiacao de Alimentos

    2002-07-01

    Goat milk consumption has increased in the last years, due to its better digestibility and for constituting a good alternative to cow milk for intolerant people. Brazil has over 10 millions goats, mainly in the Northeast area. Considering that it is very important to increase the shelf-life for this product, this work was done to test the gamma-radiation as a preservation method, evaluating acceptability by sensorial analysis compared with pasteurized milk. The goat milk was bought in the Animal Production Department/ESALQ/USP, Piracicaba, and irradiated with 3,5 kGy in the Food Irradiation Laboratory/CENA/USP, using a cobalt-60 irradiator, type Gammabeam-650, from Nordion, Canada. After irradiation, the samples were maintained under refrigeration at 5 deg C and submitted to sensorial analysis at 1{sup st}, 7{sup th} and 15{sup th} days by 30 untrained tasters. The results indicated, by Tukey test, a significant preference for the pasteurized milk in comparison to the irradiated one, because a hard caprine flavor was developed by the irradiation. (author)

  10. Fatty acid composition, fat soluble vitamin concentrations and oxidative stability in bovine milk produced on two pastures with different botanical composition

    DEFF Research Database (Denmark)

    Adler, S A; Dahl, A V; Jensen, Søren Krogh

    2013-01-01

    to oxidation. Two groups of 8 multiparous Norwegian Red dairy cows [mean (standard deviation); 599 (45.1) kg body weight, 73 (15.0) d in milk, 29.9 (2.90) kg milk/d at experiment start] grazed either a short-term pasture (SP) or a long-term pasture (LP). Both pastures were organically managed, meaning......Previous research has shown that grazing pastures compared to feeding preserved forages has large impact on milk fatty acid (FA) composition, but differences between grazing red clover (Trifolium pratense L.) or white clover (Trifolium repens L.) are small, whereas the herbage proportions...... of dicotyledon botanical families is positively correlated with the milk-fat proportions of total polyunsaturated FA when grazing pastures in the Alps. The objective of the present study was to investigate the influence of botanically different pastures on bovine milk composition and milk susceptibility...

  11. Use of milk-based kombucha inoculum for milk fermentation

    Directory of Open Access Journals (Sweden)

    Kolarov Ljiljana A.

    2009-01-01

    Full Text Available In this investigation fermented milk beverages with 0.9% of milk fat were produced using 10 and 15% (v/v of traditional and milk-based kombucha inoculum by application of appropriate technological process. Milk fermentation using two types and concentrations of kombucha inoculum were stopped when the pH reached 4.5. Sigmoidal fermentation profiles were noticed with traditional kombucha inoculums and linear with milk-based kombucha inoculums. Chemical content and physico-chemical characteristics of kombucha fermented milk beverages were typical and yoghurt-like for all obtained products. The best textural and sensory characteristics possesed beverage obtained in fermentation of milk using 10% (v/v of milk-based kombucha inoculum.

  12. Prevalence Of Caprine Strongyle Infection And The Diagnostic ...

    African Journals Online (AJOL)

    The prevalence of caprine strongyle infections and the diagnostic efficacy of some culture media in supporting the recovery of strongyle larvae were evaluated using 840 faecal sampes collected from goats during slaughter at Maiduguri Metropolitan abattoir. Faecal examination conducted by the modfied McMaster ...

  13. Major losses of fat, carbohydrates and energy content of preterm human milk frozen at -80°C.

    Science.gov (United States)

    Lev, H M; Ovental, A; Mandel, D; Mimouni, F B; Marom, R; Lubetzky, R

    2014-05-01

    Long-term storage of human milk (HM) requires freezing at low temperatures, the consequences of which upon macronutrients are unclear. To test the null hypothesis that HM freezing and storage for a range of 1 to 10 weeks at -80 °C does not affect HM fat, protein, lactose and energy contents. Samples of HM were obtained from 20 mothers (60 samples) of preterm infants (25 to 35 weeks gestation), who routinely expressed their milk, every 3 h, using an electric pump, from the second to the seventh week after delivery. All samples were frozen at -80 °C for 8 to 83 days (43.8 days average). After thawing and homogenization, energy and macronutrient contents were measured using an HM analyzer. Fat, carbohydrates and energy contents were significantly lower in thawed HM than in fresh HM (fat, fresh vs thawed: 3.72±1.17 vs 3.36±1.19 g/100 ml, Pcarbohydrates, fresh vs thawed: 5.86±0.71 vs 4.09±0.96 g/100 ml, Pvs thawed: 64.93±12.97 vs 56.63±16.82 kcal/100 ml, Pvs thawed: 1.14±0.36 vs 1.15±0.37 g/100 ml, P=0.7). The decline in carbohydrates content but not in fat and energy correlated significantly with freezing duration. Freezing at -80 °C significantly decreases the energy content of HM, both from fat and carbohydrates. Since quantitatively the decrease in macronutrients was much higher than that published for HM storage at -20 °C, our results do not support freezing HM at -80 °C as the gold standard for long-term storage. We suggest that caloric intake calculations in preterm infants cannot be established based upon fresh HM data.

  14. Abortion in woman caused by caprine Chlamydophila abortus (Chlamydia psittaci serovar 1).

    Science.gov (United States)

    Pospischil, A; Thoma, R; Hilbe, M; Grest, P; Gebbers, J-O

    2002-02-09

    On a farm housing cattle and goats an abortion storm occurred affecting 50% of the goats during the lambing season 2000/2001. In one of three investigated caprine abortions Chlamydophila abortus could be identified as aetiology. During this time a pregnant woman (pregnancy week 19/20) had contact with aborting goats. She developed a severe generalized infection and aborted. The placenta contained Chlamydophila abortus shown by immunohistochemistry and PCR. The aim of the present case report is to alert medical doctors about the potential zoonotic risk of ovine/caprine abortions.

  15. Inactivation of Escherichia coli, Saccharomyces cerevisiae, and Lactobacillus brevis in Low-fat Milk by Pulsed Electric Field Treatment: A Pilot-scale Study

    OpenAIRE

    Lee, Gun Joon; Han, Bok Kung; Choi, Hyuk Joon; Kang, Shin Ho; Baick, Seung Chun; Lee, Dong-Un

    2015-01-01

    We investigated the effects of a pulsed electric field (PEF) treatment on microbial inactivation and the physical properties of low-fat milk. Milk inoculated with Escherichia coli, Saccharomyces cerevisiae, or Lactobacillus brevis was supplied to a pilot-scale PEF treatment system at a flow rate of 30 L/h. Pulses with an electric field strength of 10 kV/cm and a pulse width of 30 ?s were applied to the milk with total pulse energies of 50-250 kJ/L achieved by varying the pulse frequency. The ...

  16. A Social Marketing Approach to 1% Milk Use: Resonance Is the Key.

    Science.gov (United States)

    Finnell, Karla Jaye; John, Robert

    2018-05-01

    The U.S. Dietary Guidelines recommend low-fat milk consumption, and Supplemental Nutrition Assistance Program Education (SNAP-Ed) programs follow these guidelines to develop health education programs for SNAP recipients. This study evaluated a multilevel media intervention promoting low-fat milk use among Oklahoma SNAP recipients, a population often missed. Behavior change was measured with pre- and postintervention telephone interviews with SNAP recipients ( n = 860). Immediately following the intervention, self-reported purchases of 1% milk, the focus of behavior change, significantly increased to 7.9% from 4.1%-a relative improvement of 92.7%, χ 2 (1, n = 824) = 5.8, p = .02. Milk nutrition knowledge scores significantly improved as well, t(846) = 2.9, p = .004, and low-fat milk users exhibited more milk nutrition knowledge than high-fat milk users, t(437) = 4.0, p = .000. The intervention, which resonated with the priority audience, was well received ( Mdn = 6, 1, 7). Factors contributing to its success included a gain-based message strategy and clearly articulating the desired behavior. Salient messages personalized the issues and concerns raised by the priority audience-all the vitamins and minerals without the fat. Findings suggest that matching gender and ethnicity mediated the effect among those most resistant to substituting low-fat for high-fat milk.

  17. Shear induced orientation of edible fat and chocolate crystals

    Science.gov (United States)

    Mazzanti, Gianfranco; Welch, Sarah E.; Marangoni, Alejandro G.; Sirota, Eric B.; Idziak, Stefan H. J.

    2003-03-01

    Shear-induced orientation of fat crystallites was observed during crystallization of cocoa butter, milk fat, stripped milk fat and palm oil. This universal effect was observed in systems crystallized under high shear. The minor polar components naturally present in milk fat were found to decrease the shear-induced orientation effect in this system. The competition between Brownian and shear forces, described by the Peclet number, determines the crystallite orientation. The critical radius size, from the Gibbs-Thomson equation, provides a tool to understand the effect of shear at the onset stages of crystallization.

  18. Comparative milk and serum cholesterol content in dairy cow and camel

    Directory of Open Access Journals (Sweden)

    Bernard Faye

    2015-04-01

    Full Text Available In order to compare cholesterol contents in cow and camel milk in similar farming conditions, milk and blood of seven cows and seven camels maintained at normal diet at the middle of lactation were sampled at morning and evening, then after two weeks of keeping them at low protein diet. The cholesterol content in camel milk (5.64 ± 3.18 mg/100 g, SD was not significantly lower than in cow milk (8.51 ± 9.07 mg/100 g, SD. Fat contents in cow milk were higher. Cholesterol/fat ratios were similar in the two species (camel: 225 ± 125 mg/100 g fat; cow: 211 ± 142 mg/100 g fat. The serum cholesterol concentration was significantly higher in cow (227.8 ± 60.5 mg/100 ml than in camel (106.4 ± 28.9 mg/100 ml. There was a significant difference between morning and evening milking in milk fat compositions and concentrations in cholesterol. Fat levels increased in cow after two-week low energy-protein diet.

  19. Visible light scatter as quantitative information source on milk constituents

    DEFF Research Database (Denmark)

    Melentiyeva, Anastasiya; Kucheryavskiy, Sergey; Bogomolov, Andrey

    2012-01-01

    analysis. The main task here is to extract individual quantitative information on milk fat and total protein content from spectral data. This is particularly challenging problem in the case of raw natural milk, where the fat globule sizes may essentially differ depending on source. Fig. 1. Spots of light...... designed set of raw milk samples with simultaneously varying fat, total protein and particle size distribution has been analyzed in the Vis spectral region. The feasibility of raw milk analysis by PLS regression on spectral data has been proved. The root mean-square errors below 0.10% and 0.04% for fat....... 3J&M Analytik AG, Willy-Messerschmitt-Strasse 8, 73457 Essingen, Germany. bogomolov@j-m.de Fat and protein are two major milk nutrients that are routinely analyzed in the dairy industry. Growing food quality requirements promote the dissemination of spectroscopic analysis, enabling real...

  20. Effects of milk and milk constituents on postprandial lipid and glucose metabolism in overweight and obese men.

    Science.gov (United States)

    van Meijl, Leonie E C; Mensink, Ronald P

    2013-08-28

    Studies have suggested that two major milk constituents, casein and Ca, favourably affect postprandial responses. However, effects of milk on postprandial metabolism are unknown. We therefore investigated effects of using milk with a fat-containing meal on lipid and glucose responses in overweight men. To identify the constituent responsible for possible effects, we also studied responses to Ca and protein. A total of sixteen men (BMI .27 kg/m2) participated in four postprandial tests. They consumed a breakfast (44 g of fat) plus a drink: a control drink, low-fat milk or a protein and Ca drink (500 ml). Blood samples were taken before the meals and at regular time points during 6 h thereafter. Compared with control, the incremental AUC (iAUC) for serum TAG was increased by 44% after the protein meal (P¼0·015). Although the iAUC were not different (P¼0·051), peak glucose concentrations were reduced by 24% after protein intake, as compared with control (P¼0·021). The decrease of 18% after milk intake did not reach statistical significance. Compared with the milk meal, the iAUC for insulin was 52% lower after the control meal (P¼0·035) and 51% after the protein meal (P¼0·005). The present results indicate that the intake of milk with a fat-containing meal enhances postprandial TAG and insulin responses and may blunt glucose increases. The protein fraction of milk seems to be the main determinant for the effects on TAG and glucose. Ca did not change any of the postprandial responses.

  1. Effects of ionic and nonionic surfactants on milk shell wettability during co-spray-drying of whole milk particles.

    Science.gov (United States)

    Lallbeeharry, P; Tian, Y; Fu, N; Wu, W D; Woo, M W; Selomulya, C; Chen, X D

    2014-09-01

    Mixing surfactants with whole milk feed before spray drying could be a commercially favorable approach to produce instant whole milk powders in a single step. Pure whole milk powders obtained directly from spray drying often have a high surface fat coverage (up to 98%), rendering them less stable during storage and less wettable upon reconstitution. Dairy industries often coat these powders with lecithin, a food-grade surfactant, in a secondary fluidized-bed drying stage to produce instant powders. This study investigated the changes in wetting behavior on the surface of a whole milk particle caused by the addition of surfactants before drying. Fresh whole milk was mixed with 0.1% (wt/wt) Tween 80 or 1% (wt/wt) lecithin (total solids), and the wetting behavior of the shell formed by each sample was captured using a single-droplet drying device at intermediate drying stages as the shell was forming. The addition of surfactants improved shell wettability from the beginning of shell formation, producing more wettable milk particles after drying. The increase in surfactant loading by 10 times reduced the wetting time from around 30s to 30s). We proposed that Tween 80 could adsorb at the oil-water interface of fat globules, making the surface fat more wettable, whereas lecithin tends to combine with milk proteins to form a complex, which then competes for the air-water surface with fat globules. Spray-drying experiments confirmed the greatly improved wettability of whole milk powders by the addition of either 0.1% (wt/wt) Tween 80 or 1% (wt/wt) lecithin; wetting time was reduced from 35±4s to drying system has been used to elucidate the complex interactions between ionic or nonionic surfactants and milk components (both proteins and fat), as well as the resultant effect on the development of milk particle functionality during drying. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  2. Qualitative Analysis of Dairy and Powder Milk Using Laser-Induced Breakdown Spectroscopy (LIBS).

    Science.gov (United States)

    Alfarraj, Bader A; Sanghapi, Herve K; Bhatt, Chet R; Yueh, Fang Y; Singh, Jagdish P

    2018-01-01

    Laser-induced breakdown spectroscopy (LIBS) technique was used to compare various types of commercial milk products. Laser-induced breakdown spectroscopy spectra were investigated for the determination of the elemental composition of soy and rice milk powder, dairy milk, and lactose-free dairy milk. The analysis was performed using radiative transitions. Atomic emissions from Ca, K, Na, and Mg lines observed in LIBS spectra of dairy milk were compared. In addition, proteins and fat level in milks can be determined using molecular emissions such as CN bands. Ca concentrations were calculated to be 2.165 ± 0.203 g/L in 1% of dairy milk fat samples and 2.809 ± 0.172 g/L in 2% of dairy milk fat samples using the standard addition method (SAM) with LIBS spectra. Univariate and multivariate statistical analysis methods showed that the contents of major mineral elements were higher in lactose-free dairy milk than those in dairy milk. The principal component analysis (PCA) method was used to discriminate four milk samples depending on their mineral elements concentration. In addition, proteins and fat level in dairy milks were determined using molecular emissions such as CN band. We applied partial least squares regression (PLSR) and simple linear regression (SLR) models to predict levels of milk fat in dairy milk samples. The PLSR model was successfully used to predict levels of milk fat in dairy milk sample with the relative accuracy (RA%) less than 6.62% using CN (0,0) band.

  3. Effects of different corn silage: Alfalfa silage ratios and full fat ...

    African Journals Online (AJOL)

    Full fat extruded soybeans addition increased the ether extract in diets and content of conjugated linoleic acids in milk, but it had no effect on fat, protein and lactose content in milk. Milk fat and lactose were not affected by replacing corn silage with alfalfa silage in diets. Increasing alfalfa silage content in the diets increased ...

  4. Milk production and chemical composition of milk of Ukrainian mountain Carpathian sheep in pasture period

    OpenAIRE

    CHOKAN T.

    2011-01-01

    The comparative analysis of the milk chemical composition depending on milk productivity of Ukrainian Mountain Carpathian sheep during the pasture period were studied. It was found changes of milk composition (increasing of protein content, fat, dry matter and nutritive value) with a decrease of milk yield in the end period of lactation.

  5. Sero-prevalence and associated risk factors of contagious Caprine ...

    African Journals Online (AJOL)

    Sero-prevalence and associated risk factors of contagious Caprine pleuropneumonia in goats in selected districts of bale zone pastoral area, south eastern Ethiopia. ... Multivariable logistic regression statistical analysis revealed that age category, flock size, newly introduced goats and accessibility to veterinary service ...

  6. Milk production and composition in Danish Holstein, Danish Red, and Danish Jersey cows supplemented with saturated or unsaturated fat

    DEFF Research Database (Denmark)

    Weisbjerg, Martin Riis; Larsen, Mette Krogh; Hymøller, Lone

    2013-01-01

    The aim of the experiment was to study the response in milk production and composition of substituting barley with either saturated or unsaturated fat in mixed rations (MR) for dairy cows. The experiment included 35 Danish Holstein (DH), 39 Danish Red (DR), and 31 Danish Jersey (DJ) cows from...

  7. Composition of colostrum and milk of South African indigenous ...

    African Journals Online (AJOL)

    Samples of colostrum, early and late lactation milk from thirteen South African indigenous Nguni goats (SAING) were analysed for contents of total solids (TS), solids-not-fat (SNF), fat, protein, lactose, ash and energy. Relationships between colostrum or milk and some parameters such as litter size (LS), milk yield (MY) and ...

  8. Quality of Milk for Cheese Production on Registered Agricultural Holdings in Vojvodina

    Directory of Open Access Journals (Sweden)

    Popović Vranješ Anka

    2017-12-01

    Full Text Available Currently, milk producers in Vojvodina on registered agricultural holdings (RAHs have great experience and knowledge in managing their farms, including primary production, processing and sales. However, for a smaller number of manufacturers, there is still room for organizational and technological improvement of production. Nowadays, goat breeding is a very important part of sustainable production, rural development, and represents a very important part of rural development and employment of people. The course of goat breeding in our country is milk-meat, where milk is usually a priority. For the successful production of cheese, the quality of raw milk plays a critical role. It affects the quality of cheese in terms of a chemical composition, microbiological quality, the presence of chemical residues and organoleptic properties. Cheese is mostly made from cow, goat and sheep milk. The valuable components of milk are proteins and fats. These can also be defined as parameters of utilization, since they indicate how much cheese can be obtained from milk. On average, cow milk contains 3.64% fat, 3.22% protein, and 8.52% non-fat dry matter (NFDM. Higher differences in milk fat content (minimum 3.25%, maximum 4.36% were found in milk from RAHs. Recently, the production of milk with higher fat content has become important, since in Serbian milk there is not enough milk fat, so some processors are obliged to import it in the form of butter and cream. In addition to the chemical composition, the microbiological quality of milk is important to maintain successful cheese production. Regarding our findings, the standard plate count (SPC and the somatic cell count (SCC in samples from most RAHs did not exceed the values specified in Regulation (EC 853/2004. Moreover, goat and sheep milk was in agreement with the technological quality of milk for cheese production, in terms of chemical composition.

  9. Genetic analysis of milk β-hydroxybutyrate and its association with fat-to-protein ratio, body condition score, clinical ketosis, and displaced abomasum in early first lactation of Canadian Holsteins.

    Science.gov (United States)

    Koeck, A; Jamrozik, J; Schenkel, F S; Moore, R K; Lefebvre, D M; Kelton, D F; Miglior, F

    2014-11-01

    The aim of this study was to estimate genetic parameters for milk β-hydroxybutyrate (BHBA) in early first lactation of Canadian Holstein cows and to examine its genetic association with indicators of energy balance (fat-to-protein ratio and body condition score) and metabolic diseases (clinical ketosis and displaced abomasum). Data for milk BHBA recorded between 5 and 100 d in milk was obtained from Valacta (Sainte-Anne-de-Bellevue, Québec, Canada), the Canadian Dairy Herd Improvement organization responsible for Québec and Atlantic provinces. Test-day milk samples were analyzed by mid-infrared spectrometry using previously developed calibration equations for milk BHBA. Test-day records of fat-to-protein ratio were obtained from the routine milk recording scheme. Body condition score records were available from the routine type classification system. Data on clinical ketosis and displaced abomasum recorded by producers were available from the national dairy cattle health system in Canada. Data were analyzed using linear animal models. Heritability estimates for milk BHBA at different stages of early lactation were between 0.14 and 0.29. Genetic correlations between milk BHBA were higher between adjacent lactation intervals and decreased as intervals were further apart. Correlations between breeding values for milk BHBA and routinely evaluated traits revealed that selection for lower milk BHBA in early lactation would lead to an improvement of several health and fertility traits, including SCS, calving to first service, number of services, first service to conception, and days open. Also, lower milk BHBA was associated with a longer herd life, better conformation, and better feet and legs. A higher genetic merit for milk yield was associated with higher milk BHBA, and, therefore, a greater susceptibility to hyperketonemia. Milk BHBA at the first test-day was moderately genetically correlated with fat-to-protein ratio (0.49), body condition score (-0.35), and

  10. Effect of colostrum on gravity separation of milk somatic cells in skim milk.

    Science.gov (United States)

    Geer, S R; Barbano, D M

    2014-02-01

    Our objective was to determine if immunoglobulins play a role in the gravity separation (rising to the top) of somatic cells (SC) in skim milk. Other researchers have shown that gravity separation of milk fat globules is enhanced by IgM. Our recent research found that bacteria and SC gravity separate in both raw whole and skim milk and that heating milk to >76.9 °C for 25s stopped gravity separation of milk fat, SC, and bacteria. Bovine colostrum is a good natural source of immunoglobulins. An experiment was designed where skim milk was heated at high temperatures (76 °C for 7 min) to stop the gravity separation of SC and then colostrum was added back to try to restore the gravity separation of SC in increments to achieve 0, 0.4, 0.8, 2.0, and 4.0 g/L of added immunoglobulins. The milk was allowed to gravity separate for 22 h at 4 °C. The heat treatment of skim milk was sufficient to stop the gravity separation of SC. The treatment of 4.0 g/L of added immunoglobulins was successful in restoring the gravity separation of SC as compared with raw skim milk. Preliminary spore data on the third replicate suggested that bacterial spores gravity separate the same way as the SC in heated skim milk and heated skim milk with 4.0 g/L of added immunoglobulins. Strong evidence exists that immunoglobulins are at least one of the factors necessary for the gravity separation of SC and bacterial spores. It is uncertain at this time whether SC are a necessary component for gravity separation of fat, bacteria, and spores to occur. Further research is needed to determine separately the role of immunoglobulins and SC in gravity separation of bacteria and spores. Understanding the mechanism of gravity separation may allow the development of a continuous flow technology to remove SC, bacteria, and spores from milk. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  11. Prebiotic milk oligosaccharides prevent development of obese phenotype, impairment of gut permeability, and microbial dysbiosis in high fat-fed mice.

    Science.gov (United States)

    Hamilton, M Kristina; Ronveaux, Charlotte C; Rust, Bret M; Newman, John W; Hawley, Melissa; Barile, Daniela; Mills, David A; Raybould, Helen E

    2017-05-01

    Microbial dysbiosis and increased intestinal permeability are targets for prevention or reversal of weight gain in high-fat (HF) diet-induced obesity (DIO). Prebiotic milk oligosaccharides (MO) have been shown to benefit the host intestine but have not been used in DIO. We hypothesized that supplementation with bovine MO would prevent the deleterious effect of HF diet on the gut microbiota and intestinal permeability and attenuate development of the obese phenotype. C57BL/6 mice were fed a control diet, HF (40% fat/kcal), or HF + prebiotic [6%/kg bovine milk oligosaccharides (BMO) or inulin] for 1, 3, or 6 wk. Gut microbiota and intestinal permeability were assessed in the ileum, cecum, and colon. Addition of BMO to the HF diet significantly attenuated weight gain, decreased adiposity, and decreased caloric intake; inulin supplementation also lowered weight gain and adiposity, but this did not reach significance. BMO and inulin completely abolished the HF diet-induced increase in paracellular and transcellular permeability in the small and large intestine. Both BMO and inulin increased abundance of beneficial microbes Bifidobacterium and Lactobacillus in the ileum. However, inulin supplementation altered phylogenetic diversity and decreased species richness. We conclude that addition of BMO to the HF diet completely prevented increases in intestinal permeability and microbial dysbiosis and was partially effective to prevent weight gain in DIO. NEW & NOTEWORTHY This study provides the first report of the effects of prebiotic bovine milk oligosaccharides on the host phenotype of high-fat diet-induced obesity in mice. Copyright © 2017 the American Physiological Society.

  12. 7 CFR 58.430 - Milk.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Milk. 58.430 Section 58.430 Agriculture Regulations of....430 Milk. The milk shall be fresh, sweet, pleasing and desirable in flavor and shall meet the requirements as outlined under §§ 58.132 through 58.138. The milk may be adjusted by separating part of the fat...

  13. Prediction of milk, fat and protein yields in first lactation from serum ß-lactoglobulin concentrations during gestation in Italian Brown heifers

    Directory of Open Access Journals (Sweden)

    Paola Superchi

    2010-01-01

    Full Text Available The Authors report the results of a study carried out on 23 pregnant Italian Brown heifers, with the aim to determine the relationships between blood serum ß-lactoglobulin (ß-LG concentrations during first gestation and subsequent milk production and quality in first lactation, in order to obtain an improved selection method for replacement heifers. At weeks 20, 26 and 32 of gestation, ß-LG concentrations (±SE were 706±78, 753±66 and 772±63 ng/ml, respectively (P>0.05. High and significant (P≤0.05 correlation coefficients were observed only between ß-LG content at week 32 and total milk and protein yields in first lactation. Prediction equations of milk, fat and protein production in first lactation from log10 ß-LG content at week 32 of gestation, from parent average genetic indexes and from both were calculated by means of multiple regression analysis. When the contribution of both ß-LG content and predicted genetic indexes were considered, the regression equations gave generally a better estimate of the production parameters in first lactation (higher R2, lower SE of estimate than the above mentioned parameters alone. These results suggest that it is valuable to pre-estimate milk, fat and protein production in Italian Brown first lactating cows by means of the analysis of serum ß-LG content during gestation.

  14. Temperature and storing time influence on selected physical properties of milk and acidophilus milk

    Directory of Open Access Journals (Sweden)

    Monika Božiková

    2013-01-01

    Full Text Available This article deals with thermophysical parameters as: temperature, thermal conductivity, diffusivity and rheologic parameters as: dynamic, kinematic viscosity and fluidity of milk and acidophilus milk. For thermophysical parameters measurements was used Hot Wire method and for rheologic parameters measurements was used single – spindle viscometer. In the first series of measurements we measured relations between thermophysical and rheologic parameters in temperature range (5–25 °C for milk and acidophilus milk. Relations of all physical parameters of milk to the temperature showed influence of relative fat content. Effect of storage on milk and acidophilus milk is shown in the text. All measured relations for milk and acidophilus milk during temperature stabilisation had linear increasing progress with high coefficients of determination in the range (0.991–0.998. It was shown that increasing relative fat content has decreasing influence on milk thermal conductivity. Relations of rheologic parameters as dynamic and kinematic viscosity to the temperature had decreasing exponential progress, while relation of fluidity to the temperature had increasing exponential shape with high coefficients of determination in the range (0.985–0.994.. Mathematical description of the dependencies is summarised by regression equations and all coefficients are in presented tables.

  15. Cross-Sectional Study on Contagious Caprine Pleuro Pneumonia in ...

    African Journals Online (AJOL)

    Contagious caprine pleuro-pneumonia (CCPP) is an important, devastating disease of goats and sheep, caused by Mycoplasma capricolum subspecies capripneumoniae ( Mccp). In Uganda the disease occurs mainly in the Karamoja region and the surrounding districts. It is a devastating disease of goats, caused by ...

  16. Estimation of genetic parameters for milk traits in Romanian local sheep breed

    Directory of Open Access Journals (Sweden)

    Pelmus RS

    2014-03-01

    Full Text Available Objective. Estimate the genetic parameters for milk traits in a Romanian local sheep population Teleorman Black Head. Material and methods. Records of 262 sheep belonging to 17 rams and 139 ewes were used in the study. The following traits were investigated: milk yield, fat yield, protein yield, fat percentage and protein percentage. The genetic parameters were estimated using the Restricted Maximum Likelihood method, with a model including maternal effects. Results. The results from our study revealed that direct heritability estimates were moderate for milk yield (0.449, fat yield (0.442, protein yield (0.386 while for protein percentage (0.708 and fat percentage (0.924 were high. The high direct and maternal genetic correlation was between milk yield and protein yield (0.979, 0.973 and between protein yield and fat yield (0.952, 0.913 while the phenotypic correlation between the milk yield and fat yield (0.968, the milk yield and protein yield (0.967, fat yield and protein yield (0.936 was high and positive. Conclusions. The genetic parameters are important in selection program on this breed for genetic improvement.

  17. Association of total-mixed-ration chemical composition with milk, fat, and protein yield lactation curves at the individual level

    NARCIS (Netherlands)

    Caccamo, M.; Veerkamp, R.F.; Licitra, G.; Petriglieri, R.; Terra, La F.; Pozzebon, A.; Ferguson, J.D.

    2012-01-01

    The objective of this study was to examine the effect of the chemical composition of a total mixed ration (TMR) tested quarterly from March 2006 through December 2008 for milk, fat, and protein yield curves for 27 herds in Ragusa, Sicily. Before this study, standard yield curves were generated on

  18. Camel milk and milk products

    Directory of Open Access Journals (Sweden)

    Andreja Brezovečki

    2015-05-01

    Full Text Available Camel milk and camel milk products have always been highly esteemed playing even today an important role in the diet of the population in the rural areas of Africa, Asia and the Middle East, with scarce agricultural areas, high temperatures and small amount of precipitation. In aggravated environmental circumstances, camels may produce more milk than any other species, while their demand for food is very modest. A camel produces between 1000 and 2000 L of milk during the lactation period of 8 to 18 months, while the daily production of milk is between 3 and 10 L. The goal of the overview is to present the chemical composition of camel milk, and products made from camel milk. On average camel milk contains 81.4-87 % water, 10.4 % dry matter, 1.2-6.4 % milk fat, 2.15-4.90 % protein, 1.63-2.76 % casein, 0.65-0.80 % whey protein, 2.90-5.80 % lactose and 0.60-0.90 % ash. Variations in the contents of camel milk may be attributed to several factors such as analytical methods, geographical area, nutrition conditions, breed, lactation stage, age and number of calvings. Camel milk is becoming an increasingly interesting product in the world, not only for its good nutritive properties, but also for its interesting and tasteful products.

  19. Neutral cleanup procedure for 2,3,7,8-tetrachlorodibenzo-p-dioxin residues in bovine fat and milk.

    Science.gov (United States)

    O'Keefe, P W; Meselson, M S; Baughman, R W

    1978-05-01

    A neutral cleanup method for 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD) in milk and animal tissue was developed involving solvent extraction and liquid adsorption chromatography on magnesia-Celite 545, alumina, and Florisil. Cleaned up extracts were subjected to dual-ion analysis in a direct probe high resolution mass spectrometer, interfaced to a multi-channel analyzer for signal averaging. Calibration experiments were carried out with bovine milk and beef fat samples containing added TCDD. The 37CI isotopic isomer of TCDD was added as an internal standard. The response was linear for concentrations in the ppt range, with recoveries about 80%. Milk from a cow fed TCDD was cleaned up by the neutral procedure or, alternatively, a base-acid extraction procedure. The TCDD recoveries for both procedures were essentially the same. Recoveries of TCDD from liver samples of a rat given 14C-TCDD intraperitoneally, subjected to neutral cleanup and radioactive counting, were about 70%.

  20. Lipolytic Changes in the Milk Fat of Raw Milk and Their Effects on the Quality of Milk Products

    OpenAIRE

    Kirst, E.

    1986-01-01

    Lipolytic changes in milk rat affect sensory attributes and techno logicaI properties of milk and milk products. They are affectcd by physiologal, thermal . and biochemical factors as well as by the mechanics of fluids Lipolytic processes in milk are intensified by modern processing methods. In this review. special attention has been paid to runinant- related feeding of dairy cows. foaming of milk. mechanical and thermal influences and the growth of psycllrotrophic bacteria. Feeds defic...

  1. Process Optimization for Solid Extraction, Flavor Improvement and Fat Removal in the Production of Soymilk From Full Fat Soy Flakes

    Energy Technology Data Exchange (ETDEWEB)

    Prawiradjaja, Stanley [Iowa State Univ., Ames, IA (United States)

    2003-01-01

    Traditionally soymilk has been made with whole soybeans; however, there are other alternative raw ingredients for making soymilk, such as soy flour or full-fat soy flakes. US markets prefer soymilk with little or no beany flavor. modifying the process or using lipoxygenase-free soybeans can be used to achieve this. Unlike the dairy industry, fat reduction in soymilk has been done through formula modification instead of by conventional fat removal (skimming). This project reports the process optimization for solids and protein extraction, flavor improvement and fat removal in the production of 5, 8 and 12 °Brix soymilk from full fat soy flakes and whole soybeans using the Takai soymilk machine. Proximate analyses, and color measurement were conducted in 5, 8 and 12 °Brix soymilk. Descriptive analyses with trained panelists (n = 9) were conducted using 8 and 12 °Brix lipoxygenase-free and high protein blend soy flake soymilks. Rehydration of soy flakes is necessary to prevent agglomeration during processing and increase extractability. As the rehydration temperature increases from 15 to 50 to 85 C, the hexanal concentration was reduced. Enzyme inactivation in soy flakes milk production (measured by hexanal levels) is similar to previous reports with whole soybeans milk production; however, shorter rehydration times can be achieved with soy flakes (5 to 10 minutes) compared to whole beans (8 to 12 hours). Optimum rehydration conditions for a 5, 8 and 12 °Brix soymilk are 50 C for 5 minutes, 85 C for 5 minutes and 85 C for 10 minutes, respectively. In the flavor improvement study of soymilk, the hexanal date showed differences between undeodorized HPSF in contrast to triple null soymilk and no differences between deodorized HPSF in contrast to deodorized triple null. The panelists could not differentiate between the beany, cereal, and painty flavors. However, the panelists responded that the overall aroma of deodorized 8 °Brix triple null and HPSF soymilk are

  2. Extrinsic attributes that influence parents' purchase of chocolate milk for their children.

    Science.gov (United States)

    Li, Xiaomeng E; Lopetcharat, Kannapon; Drake, MaryAnne

    2014-07-01

    The consumption of milk is essential for children's heath; and flavored milk, especially chocolate milk, is often purchased to increase children's milk consumption. However, the sugar content of chocolate milk has raised health concerns. As such, it is important to understand chocolate milk extrinsic attributes that influence parents' purchase decisions when they are purchasing chocolate milk for their children. The objective of this study was to determine the key extrinsic attributes for parents when they purchase chocolate milk for their children. An online survey with a conjoint analysis design, emotions questions, and Kano questionnaire that focused on chocolate milk was conducted targeting parents. Three hundred and twelve parents participated in the survey. Parents reported positive emotions including good, good natured, happy, loving, and satisfied when purchasing chocolate milk for their kids. Three segments of parents were identified with subtle but distinct differences in their key preferences for chocolate milk attributes for their children. Type of sweetener was the primary driver of choice for purchasing chocolate milk for children followed by fat content. Among sweetener types, natural noncaloric/nonnutritive sweeteners or sucrose were preferred over artificial sweeteners, and reduced fat was preferred over full fat or skim milk. Kano results revealed that reduced fat and sugar with an all natural label and added vitamins, minerals, and protein were attractive to the majority of parents when purchasing chocolate milk for their kids. Understanding the driving extrinsic attributes for parents when they purchase chocolate milk for their children will assist manufacturers to target extrinsic attributes that are attractive to parents for chocolate milk. This study established that sweetener type and fat content are the primary extrinsic attributes affecting parents purchase decisions when choosing chocolate milk for their children. Different segments of

  3. The incorporation of [1-14C] acetate into the methyl ketones that occur in steam-distillates of bovine milk fat.

    Science.gov (United States)

    Lawrence, R C; Hawke, J C

    1966-01-01

    1. The (14)C-labelling of the fatty acids and the methyl ketones in steam-distillates of milk fat from a lactating cow that had been injected intravenously with [1-(14)C]acetate was determined. 2. The labelling patterns of the C(6)-C(16) fatty acids and the corresponding methyl ketones with one fewer carbon atoms were similar, particularly so for the C(5)-C(10) compounds at 9 and 22hr. after the injection of [1-(14)C]acetate. The isolation of (14)C-labelled methyl ketones in the range C(3)-C(15) is evidence that the beta-oxo acid precursors, which are glyceride-bound in the milk fat, are synthesized in the mammary gland from acetate. The absence of heptadecan-2-one in steam-distillates and the extremely low specific radioactivity of stearic acid are further evidence for this biosynthetic pathway. 3. The specific radioactivities of the C(5)-C(15) methyl ketones were higher (with the exception of C(9) methyl ketone in the second milking) than the specific activities of the corresponding fatty acids with one more carbon atom. This is consistent with the methyl ketone precursors' being formed during the biosynthesis of fatty acids rather than being products of beta-oxidation of fatty acids.

  4. Composition and Variation of Macronutrients, Immune Proteins, and Human Milk Oligosaccharides in Human Milk From Nonprofit and Commercial Milk Banks.

    Science.gov (United States)

    Meredith-Dennis, Laura; Xu, Gege; Goonatilleke, Elisha; Lebrilla, Carlito B; Underwood, Mark A; Smilowitz, Jennifer T

    2018-02-01

    When human milk is unavailable, banked milk is recommended for feeding premature infants. Milk banks use processes to eliminate pathogens; however, variability among methods exists. Research aim: The aim of this study was to compare the macronutrient (protein, carbohydrate, fat, energy), immune-protective protein, and human milk oligosaccharide (HMO) content of human milk from three independent milk banks that use pasteurization (Holder vs. vat techniques) or retort sterilization. Randomly acquired human milk samples from three different milk banks ( n = 3 from each bank) were analyzed for macronutrient concentrations using a Fourier transform mid-infrared spectroscopy human milk analyzer. The concentrations of IgA, IgM, IgG, lactoferrin, lysozyme, α-lactalbumin, α antitrypsin, casein, and HMO were analyzed by mass spectrometry. The concentrations of protein and fat were significantly ( p < .05) less in the retort sterilized compared with the Holder and vat pasteurized samples, respectively. The concentrations of all immune-modulating proteins were significantly ( p < .05) less in the retort sterilized samples compared with vat and/or Holder pasteurized samples. The total HMO concentration and HMOs containing fucose, sialic acid, and nonfucosylated neutral sugars were significantly ( p < .05) less in retort sterilized compared with Holder pasteurized samples. Random milk samples that had undergone retort sterilization had significantly less immune-protective proteins and total and specific HMOs compared with samples that had undergone Holder and vat pasteurization. These data suggest that further analysis of the effect of retort sterilization on human milk components is needed prior to widespread adoption of this process.

  5. The Effects of Herbs on Milk Yield and Milk Quality of Mastitis Dairy Cow

    OpenAIRE

    Nurdin, E; Amelia, T; Makin, M

    2011-01-01

    This experiment aimed to observe the effect of herbs (Black Cumin,Curcuma zeodharia,Curcuma mangga, and Curcuma aeruginosa) supplementation on milk yield and milk quality (milk fat, milk protein, milk lactosa and mastitis status) in lactating dairy cows suffering mastitis. Twenty cows in 2nd-4th lactation suspected mastitis subclinical (++) were used in the experiment. Completely randomized design was used in this experiment with 5 treatments (A. Non Herb; B. Black Cumin; C. Curcuma zeodharia...

  6. Studies of 90Sr presence in milk and commercial dairy products

    International Nuclear Information System (INIS)

    Kruk, M.; Solecki, J.

    2011-01-01

    The aim of this article was to present the studies of radiological level of some commercial dairy products in Mazovian, Kuyavian-Pomeranian and Lublin regions. They were carried out for 27 commercial dairy products such as two specimens of lean cottage cheese, three specimens of cottage cheese containing a limited percentage of fat, three specimens of fat cottage cheese, three specimens of milk containing 3.2% of fat, three specimens of milk containing 2.0% of fat, two specimens of sour cream containing 12% of fat, three specimens of sour cream containing 18% of fat, one specimen of 30% whipping cream, two specimens of homogenized (strawberry and vanilla) cheese, three specimens of hard rennet cheese, one specimen of powdered milk, one specimen of goat milk. For the given commercial dairy products there were calculated effective doses (?Sv) obtained after consumption of 1 kg contaminated product for different age groups. (author)

  7. Lipolysis and proteolysis profiles of fresh artisanal goat cheese made with raw milk with 3 different fat contents.

    Science.gov (United States)

    Sánchez-Macías, D; Morales-Delanuez, A; Moreno-Indias, I; Hernández-Castellano, L E; Mendoza-Grimón, V; Castro, N; Argüello, A

    2011-12-01

    The objective of this study was to describe the proteolysis and lipolysis profiles in goat cheese made in the Canary Islands (Spain) using raw milk with 3 different fat contents (0.5, 1.5, and 5%) and ripened for 1, 7, 14, and 28 d. β-Casein was the most abundant protein in all cheeses and at all ripening times. Quantitative analysis showed a general decrease in caseins as ripening progressed, and degradation rates were higher for α(S1)-casein than for β-casein and α(S2)-casein. Furthermore, the degradation rate during the experimental time decreased with lower fat contents. The α(S2)-casein and α(S1)-casein levels that remained in full-fat and reduced-fat cheeses were less than those in low-fat cheese. In contrast, β-casein also showed degradation along with ripening, but differences in degradation among the 3 cheese types were not significant at 28 d. The degradation products increased with the ripening time in all cheeses, but they were higher in full-fat cheese than in reduced-fat and low-fat cheeses. The free fatty acid concentration per 100g of cheese was higher in full-fat cheese than in reduced- and low-fat cheese; however, when the results were expressed as milligrams of free fatty acids per gram of fat in cheese, then lipolysis occurred more rapidly in low-fat cheese than in reduced- and full-fat cheeses. These results may explain the atypical texture and off-flavors found in low-fat goat cheeses, likely the main causes of non-acceptance. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  8. Short Communication: Elevated Concentrations of Oleic Acid and Long-Chain Fatty Acids in Milk Fat of Multiparous Subclinical Ketotic Cows

    NARCIS (Netherlands)

    Haelst, van Y.N.T.; Beeckman, A.; Knegsel, van A.T.M.; Fievez, V.

    2008-01-01

    The objective of this study was to determine whether concentrations of specific fatty acids in milk fat are a candidate for the early detection of subclinical ketosis. The case study included multiparous cows fed a lipogenic diet or a mixed glucogenic:lipogenic diet during the first 9 wk of

  9. Effects of propylene glycol supplementation on blood indicators of hepatic function, body condition score, milk fat-protein concentration and reproductive performance of dairy cows

    Directory of Open Access Journals (Sweden)

    Silviu Ionuţ Borş

    2014-01-01

    Full Text Available The aim of the present study was to determine the effects of propylene glycol on metabolic variables of hepatic function, body condition score, milk fat-protein concentration and reproductive performance of dairy cows after ending administration. Postparturient dairy cows (n = 200 of Holstein Friesian breed were divided into two groups of 100 individuals. The experimental group received during days 0-7 post partum an oral daily dose of 600 ml of propylene glycol; the control group was without any supplement. The hepatic enzymes, glucose, cholesterol and serum albumin were measured on days 10-15, 45-50 and 70 post partum. Reproduction indicators of dairy cows were calculated from the farm recording data and the milk data record from a regular dairy control (days 10, 20, 30, and 50 post partum. Animals that received propylene glycol in the first 7 days post partum had reduced activities of aspartate transaminase and gamma-glutamyl transferase, elevated cholesterol concentration (P 0.05 and low milk fat percentage (P P 0.05. Our results suggest that some blood indicators of hepatic function, milk fat concentration and calving to first oestrus interval can be improved for 70 days post partum by the use of propylene glycol drenching in the first 7 days post partum. The beneficial effect of this treatment could be evaluated by easily available data, which can be used by practitioners in the field to analyze fertility problems in dairy herds and more exactly to examine whether metabolic stress, among other factors, is involved in the fertility problem.

  10. Rapid measurement of macronutrients in breast milk: How reliable are infrared milk analyzers?✩

    Science.gov (United States)

    Fusch, Gerhard; Rochow, Niels; Choi, Arum; Fusch, Stephanie; Poeschl, Susanna; Ubah, Adelaide Obianuju; Lee, Sau-Young; Raja, Preeya; Fusch, Christoph

    2016-01-01

    SUMMARY Background & aims Significant biological variation in macronutrient content of breast milk is an important barrier that needs to be overcome to meet nutritional needs of preterm infants. To analyze macronutrient content, commercial infrared milk analyzers have been proposed as efficient and practical tools in terms of efficiency and practicality. Since milk analyzers were originally developed for the dairy industry, they must be validated using a significant number of human milk samples that represent the broad range of variation in macronutrient content in preterm and term milk. Aim of this study was to validate two milk analyzers for breast milk analysis with reference methods and to determine an effective sample pretreatment. Current evidence for the influence of (i) aliquoting, (ii) storage time and (iii) temperature, and (iv) vessel wall adsorption on stability and availability of macronutrients in frozen breast milk is reviewed. Methods Breast milk samples (n = 1188) were collected from 63 mothers of preterm and term infants. Milk analyzers: (A) Near-infrared milk analyzer (Unity SpectraStar, USA) and (B) Mid-infrared milk analyzer (Miris, Sweden) were compared to reference methods, e.g. ether extraction, elemental analysis, and UPLC-MS/MS for fat, protein, and lactose, respectively. Results For fat analysis, (A) measured precisely but not accurately (y = 0.55x + 1.25, r2 = 0.85), whereas (B) measured precisely and accurately (y = 0.93x + 0.18, r2 = 0.86). For protein analysis, (A) was precise but not accurate (y = 0.55x + 0.54, r2 = 0.67) while (B) was both precise and accurate (y = 0.78x + 0.05, r2 = 0.73). For lactose analysis, both devices (A) and (B) showed two distinct concentration levels and measured therefore neither accurately nor precisely (y = 0.02x + 5.69, r2 = 0.01 and y = −0.09x + 6.62, r2 = 0.02 respectively). Macronutrient levels were unchanged in two independent samples of stored breast milk (−20 °C measured with IR; −80

  11. Building global models for fat and total protein content in raw milk based on historical spectroscopic data in the visible and short-wave near infrared range.

    Science.gov (United States)

    Melenteva, Anastasiia; Galyanin, Vladislav; Savenkova, Elena; Bogomolov, Andrey

    2016-07-15

    A large set of fresh cow milk samples collected from many suppliers over a large geographical area in Russia during a year has been analyzed by optical spectroscopy in the range 400-1100 nm in accordance with previously developed scatter-based technique. The global (i.e. resistant to seasonal, genetic, regional and other variations of the milk composition) models for fat and total protein content, which were built using partial least-squares (PLS) regression, exhibit satisfactory prediction performances enabling their practical application in the dairy. The root mean-square errors of prediction (RMSEP) were 0.09 and 0.10 for fat and total protein content, respectively. The issues of raw milk analysis and multivariate modelling based on the historical spectroscopic data have been considered and approaches to the creation of global models and their transfer between the instruments have been proposed. Availability of global models should significantly facilitate the dissemination of optical spectroscopic methods for the laboratory and in-line quantitative milk analysis. Copyright © 2016. Published by Elsevier Ltd.

  12. Microstructure of milk

    Science.gov (United States)

    The fat and protein in milk may be examined by scanning electron microscopy, transmission electron microscopy, and confocal laser scanning microscopy, and any bacteria present may be viewed by light microscopy. The fat exists as globules, the bulk of the protein is in the form of casein micelles, a...

  13. ANALYSIS OF MILK QUALITY AND ITS IMPORTANCE FOR MILK PROCESSORS

    Directory of Open Access Journals (Sweden)

    AGATHA POPESCU

    2009-05-01

    Full Text Available The paper aimed to present some aspects regarding milk quality and its importance for milk processors , taking into account a study case at FLAV O’RICH DAIRY INC,USA. The study analyses how milk quality is checked from the bulk milk to final product according to the Milk Quality Program in force. The main aspects concerning raw milk selection criteria such as : antibiotic test, temperature, bacteria, organoleptic properties , acidity, somatic cell count , but also main milk components such as water, butterfat , total solids, protein, lactose , solids non fats , minerals, acids have been approached . Also a comparison for 7 butterfat producers for East Fluid Group has been done . Milk processing assures the destruction of human pathogens , the maintenance of product quality without significant loss of flavor, appearance, physical and nutritive properties and the selection of organisms which may produce unsatisfactory products.

  14. Human Milk Macronutrients Content: Effect of Advanced Maternal Age.

    Science.gov (United States)

    Lubetzky, Ronit; Sever, Orna; Mimouni, Francis B; Mandel, Dror

    2015-11-01

    Little is known about the effect of advanced maternal age upon macronutrients of human milk. This study was designed to study contents of macronutrients (fat, lactose, and protein) in human milk collected in the first 2 weeks of life in older (≥35 years) compared with younger (Macronutrient contents were measured at 72 hours, 7 days, and 14 days after delivery using infrared transmission spectroscopy. The groups did not differ in terms of maternal prepregnancy weight, height, and diet or infant birth weight or gestational age. They differed significantly in terms of maternal age and maternal weight after pregnancy. Fat content in colostrum and carbohydrate content in mature milk were significantly higher in the older mothers group. Moreover, carbohydrates in mature milk correlated positively with maternal age. Fat content at an infant age of 7 days and 2 weeks was not affected by maternal age. There was no significant relationship between maternal body weight for height (or body mass index) and energy, protein, fat or lactose content at any stage. Fat content of colostrum and carbohydrate content of mature milk obtained from mothers with advanced age are elevated compared with those of younger mothers. Moreover, there is a positive correlation between maternal age and carbohydrate content in mature milk. The biological significance of our findings is yet to be determined.

  15. Consumer taste tests and milk preference in low-income, urban supermarkets.

    Science.gov (United States)

    Weiss, Stephanie; Davis, Erica; Wojtanowski, Alexis C; Foster, Gary D; Glanz, Karen; Karpyn, Allison

    2015-06-01

    To explore shoppers' responses to the taste of different types of cow's milk in a blind taste test and to examine their willingness to purchase lower-fat milk as part of an in-store marketing intervention. Participants were recruited on-site in the supermarket to participate in a blind taste test of three varieties of cow's milk and asked to guess what type they sampled. The taste testing was conducted as part of the Healthy Retail Solution (HRS) intervention that took place in four large supermarkets in Philadelphia, PA, USA over the course of six months. Adults (n 444) at participating Philadelphia supermarkets. The majority of participants at all stores reported typically purchasing higher-fat milk. Forty per cent of participants reported buying whole milk, 38 % purchased milk with 2 % fat. Very few participants correctly identified all three milk samples during the taste test (6·9 %) and a majority of participants were unable to identify the type of milk they self-reported typically purchased. Most consumers could not accurately distinguish between various types of milk. Taste testing is a promising strategy to introduce lower-fat milks to consumers who have not tried them before. Campaigns to purchase skimmed, 1 % or 2 % milk may result in significant energy reduction over time and can serve as a simple way to combat overweight and obesity.

  16. The influence of ultra-pasteurization by indirect heating versus direct steam injection on skim and 2% fat milks.

    Science.gov (United States)

    Lee, A P; Barbano, D M; Drake, M A

    2017-03-01

    Fluid milk is traditionally pasteurized by high temperature, short time (HTST) pasteurization, which requires heating to at least 72°C for 15 s. Ultra-pasteurization (UP) extends milk shelf life and is defined as heating to at least 138°C for 2 s. The UP process can be done by indirect heating (IND) or by direct steam injection (DSI). The influence of these 2 UP methods on milk flavor has not been widely investigated. The objective of this study was to compare the effect of HTST, IND-UP, and DSI-UP on sensory perception of fluid milk. Raw skim and standardized 2% milks were pasteurized at 140°C for 2.3 s by IND or DSI or by HTST (78°C, 15 s) and homogenized at 20.7 MPa. The processed milks were stored in light-shielded opaque high-density polyethylene containers at 4°C and examined by descriptive analysis and microbial analysis on d 3, 7, and 14. Furosine and serum protein denaturation analyses were performed on d 0 and 14 as an indicator of heat treatment. Last, consumer acceptance testing was conducted at d 10, with adults (n = 250) and children (ages 8 to13 y, n = 100) who were self-reported consumers of skim or 2% milk; consumers only received samples for either skim or 2% milk. The entire experiment was repeated in triplicate. Milks treated by HTST had lower cooked flavor than either UP milk. Milks heated by DSI-UP were characterized by sulfur or eggy and cooked flavors, whereas IND-UP milks had higher sweet aromatic and sweet taste compared with DSI-UP milk. Aromatic flavor intensities of all milks decreased across 14 d of storage. Furosine concentrations and serum protein denaturation were highest for the IND treatments, followed by DSI and HTST. Furosine content in both skim and 2% milk increased with time, but the increase was faster in IND-UP skim milk. Adult and child consumers preferred HTST milk over either UP milk, regardless of fat content. Ultra-pasteurization by IND or DSI did not affect consumer acceptance at 10 d postprocessing, but

  17. Bioactive Lipids in Dairy Fat

    DEFF Research Database (Denmark)

    Hellgren, Lars; Nordby, Pernille

    2017-01-01

    Milk fat is the most important energy source for the newborn infant beside its important role as energy source, milk fat also contain a range of bioactive lipids, that potentially can modulate the immune response and metabolic regulation in the child. In this chapter we review the literature on b...... on bioactive dairy fatty acids: conjugated linoleic acid, branched chained and odd chained fatty acids, as well as bioactive complex lipids such as sphingomyelin and gangliosides....

  18. Impact of processing on the digestibility of milk

    Science.gov (United States)

    Processing of milk by homogenization and pasteurization causes changes in the milk proteins and fats, but there is little information about whether these changes affect milk digestibility. In this study, whole and skim milk samples were processed and compared to raw milk after all samples had underg...

  19. Kefir drink causes a significant yet similar improvement in serum lipid profile, compared with low-fat milk, in a dairy-rich diet in overweight or obese premenopausal women: A randomized controlled trial.

    Science.gov (United States)

    Fathi, Yasamin; Ghodrati, Naeimeh; Zibaeenezhad, Mohammad-Javad; Faghih, Shiva

    Controversy exists as to whether the lipid-lowering properties of kefir drink (a fermented probiotic dairy product) in animal models could be replicated in humans. To assess and compare the potential lipid-lowering effects of kefir drink with low-fat milk in a dairy-rich diet in overweight or obese premenopausal women. In this 8-week, single-center, multiarm, parallel-group, outpatient, randomized controlled trial, 75 eligible Iranian women aged 25 to 45 years were randomly allocated to kefir, milk, or control groups. Women in the control group received a weight-maintenance diet containing 2 servings/d of low-fat dairy products, whereas subjects in the milk and kefir groups received a similar diet containing 2 additional servings/d (a total of 4 servings/d) of dairy products from low-fat milk or kefir drink, respectively. At baseline and study end point, serum levels/ratios of total cholesterol (TC), low- and high-density lipoprotein cholesterol (LDLC and HDLC), triglyceride, Non-HDLC, TC/HDLC, LDLC/HDLC, and triglyceride/LDLC were measured as outcome measures. After 8 weeks, subjects in the kefir group had significantly lower serum levels/ratios of lipoproteins than those in the control group (mean between-group differences were -10.4 mg/dL, -9.7 mg/dL, -11.5 mg/dL, -0.4, and -0.3 for TC, LDLC, non-HDLC, TC/HDLC, and LDLC/HDLC, respectively; all P < .05). Similar results were observed in the milk group. However, no such significant differences were found between the kefir and milk groups. Kefir drink causes a significant yet similar improvement in serum lipid profile, compared with low-fat milk, in a dairy-rich diet in overweight or obese premenopausal women. Copyright © 2016 National Lipid Association. Published by Elsevier Inc. All rights reserved.

  20. Interaction between genotype and climates for Holstein milk ...

    African Journals Online (AJOL)

    This study was designed to investigate the interaction between genotype and climate for milk and fat production traits of Iranian Holstein dairy herds. Milk and fat production data were grouped in 5 climates, on the basis of Extended De Martonne method. (Co)Variance components and genetic parameters of first lactation ...

  1. Effect of supplementary glycerin on milk composition and heat stability in dairy goats

    Directory of Open Access Journals (Sweden)

    Deela Thoh

    2017-12-01

    Full Text Available Objective This experiment was studied the effects of various levels of crude glycerin (CG in dairy goat diet on daily intake, milk yield, milk composition, some physical properties and some quality changes of goat milk after sterilization. Methods Twelve 75% Saanen dairy goats (body weight = 49±3 kg; days in milk = 60±12 d were randomly assigned in a completely randomized design to evaluate the effects of three experimental diets consisting of 0%, 5%, and 10% CG (dry matter basis which were formulated to meet or exceed the nutrient requirements of goats. Experimental dairy goats were evaluated for feed and milk yield. Milk samples were analyzed for their composition, including fatty acids, casein profile, fat globule size, and color, and were sterilized to evaluate milk heat stability. Results There were no significant differences between 0% and 5% CG treatments infeed. Increasing CG supplementation from 0% to 5% increased milk yield from 2.38±0.12 to 2.64±0.23 kg/goat/d. In addition, milk samples from 5% CG treatment had the highest total solids, fat content and lactose content, and largest fat globule size. Increasing CG to 10% resulted in a decrease in milk fat. After sterilizing at 116°C, F0 = 3 min, goat milk samples from 5% CG treatment had slightly higher sediment content and comparatively higher degree of browning. Conclusion Considering milk yield, milk fat content and quality of sterilized milk, 5% CG supplementation in a total mixed ration has a potential for implementation in dairy goats.

  2. Control of powdery mildew on glasshouse-grown roses and tomatoes in the Netherlands using anhydrous milk fat and soybean oil emulsions

    NARCIS (Netherlands)

    Wurms, K.V.; Hofland-Zijlstra, Jantineke

    2015-01-01

    Powdery mildew (PM) is a very serious disease affecting glasshouse-grown roses and tomatoes in the Netherlands. Control is limited because of resistance to existing fungicides. Anhydrous milk fat (AMF) and soybean oil (SBO) emulsions were evaluated for control of PM in roses and tomatoes. Both

  3. Influence of the type of milking and storage of milk on the chem ical composition, Somatic Cell Count and bacterial count Total

    Directory of Open Access Journals (Sweden)

    Aline Leite Peixoto

    2017-03-01

    Full Text Available The refrigeration of milk and the usage of mechanical milking are important to obtain milk in accordance with quality standards. In this work we evaluated the influence of the type of milking process and type of storage on the quality of the refrigerated milk. It was obtained 1363 refrigerated milk samples stored in single or collective expansion tanks, from manually or mechanically milked animals. The experiment was carried out in a 2x2 randomized factorial scheme. Two types of expansion tanks (single and collective and two types of milking (manual and mechanical. The average comparison test and Tukey test was carried out with 95% confidence. The levels of fat, protein, lactose and defatted dry extract, were evaluated according to the type of milking and type of milk storage. The values obtained were higher when compared to the values stabilished by the Ministry of Agriculture, Livestock and Food Supply. The level of milk fat was higher in samples with somatic cell count above 501,000 SC/mL. However, the levels of protein and defatted dry extract were higher in samples with somatic cell count below 500,000 SC/mL. The type of milking and the type of storage have influence on parameters related to milk quality such as levels of fat, protein, lactose and somatic cell count. The milk chemical composition revealed in accordance with the values stabilished by the Brazilian legislation. The total bacterial count did not vary with storage type nor the type of milking.

  4. Sphingosine basis in milk

    Directory of Open Access Journals (Sweden)

    Slavica Ribar

    2006-12-01

    Full Text Available Sphingolipids are widespread membrane components that are found in all eukaryotic cells. They are defined as compounds having a long-chain sphingoid base as the backbone. The most frequent long-chain bases in most of the mammals are D-erythro-sphinganine and sphingosine. Sphingolipids can be expected in minor quantities in all food products. Milk fat contains a number of different sphingolipid classes. Originally they were presumed to contribute to the structural integrity of membranes, but there nowadays it is confirmed that they have an important physiological role. Dietary sphingolipids have gained attention because of their possibility to inhibit colon cancer. The aim of this study was to determine the concentrations of free and total sphinganine and sphingosine in milk (human, cow's, sheep’s, goat’s, soy’s Sphingolipids were extracted from milk. Free and total sphingoid bases were obtained by alkaline and acid hydrolysis respectively. Sphinganin and sphingosine were determined by means of high-performance liquid chromatography. The results of this research illustrate the differences between the concentrations of sphingoid bases in cow’s milk with various content of milk fat. The concentrations of free sphingosine and sphinganine in cow’s milk were lower than in human milk. In sheep’s and goat’s milk, the concentrations of total sphingoid bases were higher than in human and cow’s milk. Quantity of the most sphingoid bases decreased during pasteurization.

  5. The impact of maternal- and neonatal-associated factors on human milk's macronutrients and energy.

    Science.gov (United States)

    Dritsakou, Kalliopi; Liosis, Georgios; Valsami, Georgia; Polychronopoulos, Evangelos; Skouroliakou, Maria

    2017-06-01

    To test the impact of specific maternal- and neonatal-associated factors on human milk's macronutrients and energy. This study was conducted with the use of a human milk analyzer (HMA, MIRIS, Uppsala, Sweden). Six hundred and thirty samples of raw milk and 95 samples of donor pasteurized milk were delivered from a total of 305 mothers. A significant inverse correlation of fat, protein and energy content with gestational age and birth weight was established. Fat and energy were lower in colostrum, increased in transitional milk and decreased on the 30th day's mature milk compared to transitional. The rate of protein decline from colostrum to mature milk was lower in premature deliveries compared to that of full-terms, resulting in greater contents of protein in preterm mature milk. The upmost amounts of carbohydrates were found in mature milk of preterm deliveries. A positive correlation was found between maternal age and fat contents. In women with higher post-pregnancy BMI levels greater analogies of fat and energy were presented. In women suffering diet-controlled gestational diabetes (GD), lower protein and higher fat and energy levels were found. Prematurity, maternal age, diet-controlled GD and high post-pregnancy BMI levels were found to impose statistical significant effect on milk's macronutrients and energy.

  6. Genetic parameters estimate for milk and mozzarella cheese yield, fat and protein percentage in dairy buffaloes in Brazil

    Directory of Open Access Journals (Sweden)

    H. Tonhati

    2010-02-01

    Full Text Available The aim of this study was analyze the (covariance components and genetic and phenotypic relationships in the following traits: accumulated milk yield at 270 days (MY270, observed until 305 days of lactation; accumulated milk yield at 270 days (MY270/ A and at 305 days (MY305, observed until 335 days of lactation; mozzarella cheese yield (MCY and fat (FP and protein (PP percentage, observed until 335 days of lactation. The (covariance components were estimated by Restricted Maximum Likelihood methodology in analyses single, two and three-traits using animal models. Heritability estimated for MY270, MY270/A, MY305, MCY, FP and PP were 0.22; 0.24, 0.25, 0.14, 0.29 and 0.40 respectively. The genetic correlations between MCY and the variables MY270, MY270/A, MY305, PP and FP was: 0.85; 1.00; 0.89; 0.14 and 0.06, respectively. This way, the selection for the production of milk in long period should increase MCY. However, in the search of animals that produce milk with quality, the genetic parameters suggest that another index should be composed allying these studied traits.

  7. Fat content affects bioaccessibility and efficiency of enzymatic hydrolysis of lutein esters added to milk and yogurt

    OpenAIRE

    Xavier, Ana Augusta Odorissi; Mercadante, Adriana Zerlotti; Garrido-Fernández, Juan; Pérez-Gálvez, Antonio

    2014-01-01

    © 2014 Elsevier Ltd. Addition of lutein to dairy products is an alternative that widens the range of foods which could be lutein sources. However, bioaccessibility is an essential aspect to be considered during the development of products with added bioactive substances. We evaluated the in vitro bioaccessibility of lutein esters added to milk and yogurt with different fat contents, and determined the efficiency of enzymatic hydrolysis of the esters during digestion. Bioaccessibility of lutei...

  8. Enzymatic-fluorometric quantification of cholesterol in bovine milk

    DEFF Research Database (Denmark)

    Larsen, Torben

    2012-01-01

    The present paper describes an enzymatic–fluorometric method for the determination of cholesterol in milk and other opaque matrices. The initial step of the method is to liberate chemically and physically bound cholesterol from the milk fat globule membrane by enzymatic action. The method is able...... to discriminate between esterified and free cholesterol in milk. The analysis is cost effective and is developed to work directly on whole, fresh milk thereby eliminating time consuming and tedious pre-treatment procedures of the sample. More than 1000 milk samples were analysed on the day of sampling. The total...... concentration of milk cholesterol ranged from 80 to 756 μM (n = 1068; mean 351 μM). Milk cholesterol was significantly correlated to milk fat concentration as analysed by mid-infra red spectrometry (r = 0.630; n = 853) and by an enzymatic–fluorometric method (triacylglycerol) (r = 0.611; n = 842)....

  9. Feasibility study on retinal vascular bypass surgery in isolated arterially perfused caprine eye model

    Science.gov (United States)

    Chen, Y; Wu, W; Zhang, X; Fan, W; Shen, L

    2011-01-01

    Purpose To investigate the feasibility of bypassing occluded segments of retinal venous main vessels in isolated, arterially perfused caprine eyes via the closed-sky vitrectomy approach using keratoprosthesis. Methods Isolated caprine eyes were used in this study. For each eye, the retinal vessel was perfused by Krebs solution via ophthalmic artery, and pars plana vitrectomy was performed using temporary keratoprosthesis. All retinal micro-vascular maneuvers were performed in a closed-sky eyeball. The main retinal vein was blocked by endodiathermy at the site of the vessel's first branching. Two openings, several millimeters apart, were created by vascular punctures in both the main vein and its branch vein wall straddling the induced occluded segment. Catheterization was achieved using a flexible polyimide tube, with each end inserted into the vessel wall opening. A sealed connection between the vessel and the tube was obtained by endodiathermy. Bypass of the occluded retinal vein segment was thus achieved, and the patency of this vascular bypass was confirmed by intravascular staining. Results Puncturing, catheterization, and endodiathermy were viable by closed-sky approach using keratoprosthesis. Bypassing of the occluded retinal main vein segment was accomplished with the combination of these maneuvers. Good results were obtained in 23 of 38 (60%) caprine eyes. Conclusions This study demonstrated that bypassing the occluded segment of retinal main vein can be successfully performed in a closed-sky eyeball model of isolated, arterially perfused caprine eye. This early work indicated that the more advanced retinal vascular bypass surgery in in vivo eye may be feasible in the future. PMID:21921946

  10. Binding properties of beetal recombinant caprine growth hormone to ...

    African Journals Online (AJOL)

    SAM

    2014-07-23

    Jul 23, 2014 ... The aim of the study was to illustrate the radio-receptor assay of beetal recombinant caprine growth hormone (rcGH) ... interaction with microsomal membrane that shall be beneficial to study hormone receptor interactions of other Bovidae .... adding 1 ml of ice cold assay buffer, followed by 1 ml of 25% (w/v).

  11. Binding properties of beetal recombinant caprine growth hormone to ...

    African Journals Online (AJOL)

    The aim of the study was to illustrate the radio-receptor assay of beetal recombinant caprine growth hormone (rcGH). Tracer (125I-rcGH) was prepared by iodinating beetal rcGH with iodine-125 and its biological activity was analyzed by rabbit anti-rcGH antibodies. Liver microsomal membranes of the Bovidae species ...

  12. Automated Enrichment of Sulfanilamide in Milk Matrices by Utilization of Aptamer-Linked Magnetic Particles.

    Science.gov (United States)

    Fischer, Christin; Kallinich, Constanze; Klockmann, Sven; Schrader, Jil; Fischer, Markus

    2016-12-07

    The present work demonstrates the first automated enrichment approach for antibiotics in milk using specific DNA aptamers. First, aptamers toward the antibiotic sulfanilamide were selected and characterized regarding their dissociation constants and specificity toward relevant antibiotics via fluorescence assay and LC-MS/MS detection. The performed enrichment was automated using the KingFisherDuo and compared to a manual approach. Verifying the functionality, trapping was realized in different milk matrices: (i) 0.3% fat milk, (ii) 1.5% fat milk, (iii) 3.5% fat milk, and (iv) 0.3% fat cocoa milk drink. Enrichment factors up to 8-fold could be achieved. Furthermore, it could be shown that novel implementation of a magnetic separator increases the reproducibility and reduces the hands-on time from approximately half a day to 30 min.

  13. Effect of whole milk compared with skimmed milk on fasting blood lipids in healthy adults: a 3-week randomized crossover study

    DEFF Research Database (Denmark)

    Engel, Sara; Elhauge, Mie; Tholstrup, Tine

    2018-01-01

    overall dairy intake and risk of cardiovascular disease and even point to an inverse association with type 2 diabetes. The objective was to compare the effects of whole milk (3.5% fat) with skimmed milk (0.1% fat) on fasting serum blood lipids, insulin, and plasma glucose in healthy subjects. Subject....../methods A randomized, controlled 2 × 3-week crossover dietary intervention in 18 healthy adults randomly assigned to a sequence of treatments consisting of 0.5 L/d of whole milk and skimmed milk as part of their habitual diet. A total of 17 subjects completed the intervention. Results Whole milk increased HDL...... affect fasting blood lipids, glucose, or insulin compared to skimmed milk. Moreover, intake of whole milk increased HDL cholesterol concentration compared to skimmed milk. These findings suggest that if the higher energy content is taken into account, whole milk might be considered a part of a healthy diet...

  14. Potential and limitation of mid-infrared attenuated total reflectance spectroscopy for real time analysis of raw milk in milking lines.

    Science.gov (United States)

    Linker, Raphael; Etzion, Yael

    2009-02-01

    Real-time information about milk composition would be very useful for managing the milking process. Mid-infrared spectroscopy, which relies on fundamental modes of molecular vibrations, is routinely used for off-line analysis of milk and the purpose of the present study was to investigate the potential of attenuated total reflectance mid-infrared spectroscopy for real-time analysis of milk in milking lines. The study was conducted with 189 samples from over 70 cows that were collected during an 18 months period. Principal component analysis, wavelets and neural networks were used to develop various models for predicting protein and fat concentration. Although reasonable protein models were obtained for some seasonal sub-datasets (determination errors protein), the models lacked robustness and it was not possible to develop a model suitable for all the data. Determination of fat concentration proved even more problematic and the determination errors remained unacceptably large regardless of the sub-dataset analyzed or of the spectral intervals used. These poor results can be explained by the limited penetration depth of the mid-infrared radiation that causes the spectra to be very sensitive to the presence of fat globules or fat biofilms in the boundary layer that forms at the interface between the milk and the crystal that serves both as radiation waveguide and sensing element. Since manipulations such as homogenisation are not permissible for in-line analysis, these results show that the potential of mid-infrared attenuated total reflectance spectroscopy for in-line milk analysis is indeed quite limited.

  15. Feeding dairy cows with full fat extruded or toasted soybean seeds as replacement of soybean meal and effects on milk yield, fatty acid profile and CLA content

    Directory of Open Access Journals (Sweden)

    Giovanni Bittante

    2010-01-01

    Full Text Available The aim of this study was to evaluate the effects of the replacement of about 70% of soybean meal (SBM with extruded(ES or toasted (TS full-fat soybean seeds in diets for lactating cows on milk quality, fatty acid profile, and conjugatedlinoleic acid (CLA content. Eighteen lactating cows were assigned to 3 groups which received a basal diet, supplementedwith 1.8, 2.1 and 2.1 kg/head, respectively, of SBM, ES and TS. There was no significant effect on milk yield,calculated as the difference between daily yield during the experimental period and the mean of the last 5 days of adaptation(-1.65, -1.29 and -0.20 kg/d, respectively, for SBM, ES and TS; P>0.10 and milk quality parameters (fat, protein,urea and cheese making parameters among treatments. In the ES group there was a decrease in the short chainFA content (from C4 to C13 in milk fat (9.2 vs 11.0 and 10.8 g/100 g lipids, respectively, for ES, SBM and TS; PMedium chain FA (from C14 to C17 content in milk fat was lower for ES and TS groups compared with SBM (46.8 and48.0 vs 54.8 g/100 g lipids respectively; PSBM group compared to the others (34.3 vs 44.2 and 41.2 g/100 g lipids, respectively, for SBM, ES and TS; PThe replacement of SBM with ES enhanced oleic and linoleic acid and, particularly, CLA content. Intermediate values wereobserved for the TS group. CLA content (0.91, 0.62 and 0.56 g/100 g lipids, respectively, for ES, TS and SBM; Pincreased throughout the trial in all groups. ES also reduced the proportion of SFA with respect to SBM (65.2, 68.2 and70.9 g/100 g lipids, respectively, for ES, TS and SBM; Pin the same order; Pimproving the health-quality of milk. The various soybean products did not affect either metabolic profile (protein, urea,glucose, cholesterol, NEFA, triglycerides, liver parameters and mineral serum content or rumen parameters (pH, ammoniaand VFAs. The replacement of SBM with ES and TS permitted an improvement in the nutritional properties of milkwithout negatively

  16. The use of the milk progesterone assay in cows

    International Nuclear Information System (INIS)

    Bamberg, E.; Choi, H.S.; Moestl, E.

    1981-01-01

    The progesterone concentration in milk-fat was determined in samples from 167 cows in 51 herds taken on day 0, 6 and 20 after artificial insemination. The rectal palpation verified pregnancy in 85% of the cows classified on their milk-progesterone concentration as ''probably pregnant''. According to the milk progesterone concentration it was possible already three weeks after artificial insemination to classify 25% of all examined cows as ''non pregnant''. Seven cows were inseminated at an inappropriate time as revealed by a high progesterone concentration in milk-fat on the day of insemination. The relevance of milk progesterone determinations as an aid for veterinary surgeons is briefly discussed. (author)

  17. Measurement of fat in the ovine milk: comparative study of the results acquired by official methodology and by electr onic equipments

    Directory of Open Access Journals (Sweden)

    Luiz Gustavo de Pellegrini

    2016-06-01

    Full Text Available The aim of this work was to perform a comparative study between the official method recommended by Brazilian laws and the electronic equipment of photometric measurement and ultrasound spectroscopy equipment for the quantification of total lipids of the ovine milk in order to check which equipment establishes the lipids level better. The experiment took place at Technology of Food Department in Santa Maria Federal University together with School Plant of Dairy products and Ovine culture Section of Zoo Technical Department. It was used twelve sheeps half Lacaune Lait blood, milked individually from the first to the tenth week of lactation. The milking was performed manually and the analyses took place after the refrigeration of the samples. Before executing the analyses, the samples were homogenized and soon after evaluated in terms of fat amount by three distinct methodologies: official Brazilian methodology through Gerber’s butyrometer (GB, electronic equipment of photometric measurement Milko-Tester® (MT and ultrasound spectroscopic equipment Lactoscan 90® (LS, which all analyses were performed in triple. The reproducibility of LS equipment was 100% for the analyzed samples, while MT equipment showed variability in most of the analyzed samples obtaining reproducibility of the results in just 22,5% of the samples. For the others samples the latter equipment obtained 50% of overrated values and 27,5% underrated values. Therefore, the results of this study let us to settle that the analysis of ovine Milk by ultrasound spectroscopy is efficient for the fat parameter when compared to the official Brazilian methodology.

  18. The effect of sweeteners and milk type on the rheological properties ...

    African Journals Online (AJOL)

    The aim of the study was, to determine effects of sweeteners and milk type on the rheological and sensorial properties of reduced calorie salep drink. In addition to sugar, three different sweeteners; aspartame, saccharine and cyclamate as well as three different milk types; full-fat, low-fat and non-fat; were used for sample ...

  19. Low energy Kombucha fermented milk-based beverages

    Directory of Open Access Journals (Sweden)

    Milanović Spasenija D.

    2008-01-01

    Full Text Available This paper investigates manufacturing of fermented beverages from two types of milk (1 % w/w and 2.2 % w/w fat by applying of Kombucha, which contains several yeasts and bacterial strains. The starter was the inoculum produced from previous Kombucha fermentation. The applied starter concentrations were: 10 % v/v, 15 % v/v and 20 % v/v. Also, the traditional yoghurt starter was used to produce the control samples. All fermentations were performed at 42oC and the changes in the pH were monitored. The fermentation process was about three times faster in the control yoghurt than in the Kombucha samples. Influence of Kombucha inoculum concentration on the rate of fermentation appeared not to be significant. All fermentations were stopped when the pH reached 4.4. After the production, the quality of the fermented milk beverages with Kombucha was determined and compared with the quality of the control yoghurt samples. It was concluded that the difference in fat contents in milks affects the difference in quantities of other components in the fermented milk beverages with Kombucha. Sensory characteristics of the beverages manufactured from the partially skimmed milk are much better than those of the fermented beverages produced from the low fat milk.

  20. Quantitative secretion and maximal secretion capacity of retinol, b-carotene and a-tocopherol into cows' milk

    DEFF Research Database (Denmark)

    Jensen, Søren Krogh; Kjær, Anna Kirstin Bjørnbak; Hermansen, John Erik

    1999-01-01

    Changes in the contents of retinol, a-tocopherol and b-carotene in plasma, milk and milk fat from 38 Holstein-Friesian cows were followed during their ®rst lactation, and the quantitative and kinetic relationships for secretion of a-tocopherol and b-carotene from blood into milk were determined....... The cows were assigned to three groups such that all cows in the same group had the same sire. Milk yield and milk fat content differed with stage of lactation, but not according to sire. The plasma concentrations of retinol, a-tocopherol and b-carotene differed with stage of lactation; in addition...... on increasing milk and milk fat yield will result in a steady dilution in the milk fat of these vitamins and antioxidants important for the immune defence of the cows and oxidative stability of milk products. The genetic variation found offers the possibility of utilizing these variations in breeding systems....

  1. [Effect of freezing on the "creamatocrit" measurement of the lipid content of human donor milk].

    Science.gov (United States)

    Vázquez-Román, S; Alonso-Díaz, C; García-Lara, N R; Escuder-Vieco, D; Pallás-Alonso, C R

    2014-09-01

    To determine, by the creamatocrit measurement, the effect on the fat content of raw and pasteurized donor milk of freezing during 3 months at -20 °C. The evolution of the creamatocrit measurement (following Lucas technique) on frozen (-20 °C), raw and pasteurized human milk, was analyzed during 3 months. The fat content of raw milk (n=44) was 3.19 g/dl at the beginning and 2.86 g/dl after 3 months frozen (p=0.02). In pasteurized milk (n=36) fat content at the first determination was 2.59 g/dl and 2.20 g/dl after 1 month frozen (p=0.01). Afterwards there were no significant changes up to 3 months frozen. Variability was observed in the intermediate values. A reduction on the fat content measurement of raw and pasteurized donor human milk after freezing was observed. Freezing does not inactivate the milk lipase but does destroy the fat globule. Creamatocrit measurement may not be the best method to determine the fat content of processed human milk. Copyright © 2013 Asociación Española de Pediatría. Published by Elsevier Espana. All rights reserved.

  2. Functional Role of Milk Fat Globule-Epidermal Growth Factor VIII in Macrophage-Mediated Inflammatory Responses and Inflammatory/Autoimmune Diseases

    Directory of Open Access Journals (Sweden)

    Young-Su Yi

    2016-01-01

    Full Text Available Inflammation involves a series of complex biological processes mediated by innate immunity for host defense against pathogen infection. Chronic inflammation is considered to be one of the major causes of serious diseases, including a number of autoimmune/inflammatory diseases, cancers, cardiovascular diseases, and neurological diseases. Milk fat globule-epidermal growth factor 8 (MFG-E8 is a secreted protein found in vertebrates and was initially discovered as a critical component of the milk fat globule. Previously, a number of studies have reported that MFG-E8 contributes to various biological functions including the phagocytic removal of damaged and apoptotic cells from tissues, the induction of VEGF-mediated neovascularization, the maintenance of intestinal epithelial homeostasis, and the promotion of mucosal healing. Recently, emerging studies have reported that MFG-E8 plays a role in inflammatory responses and inflammatory/autoimmune diseases. This review describes the characteristics of MFG-E8-mediated signaling pathways, summarizes recent findings supporting the roles of MFG-E8 in inflammatory responses and inflammatory/autoimmune diseases, and discusses MFG-E8 targeting as a potential therapeutic strategy for the development of anti-inflammatory/autoimmune disease drugs.

  3. Affinity (tropism) of caprine arthritis encephalitis virus for brain cells ...

    African Journals Online (AJOL)

    In this study, explant cultures prepared from the brain of new-born goat-kid were infected with. Caprine Arthritis Encephalitis (CAE) virus- a retrovirus affecting goats. The specific brain cell types infected by the (CAE) virus were determined using reverse-transcription polymerase chain reaction (RTPCR) and transmission ...

  4. Studies on organochlorine pesticide residues in human breast milk of primparae mothers from selected areas in the Greater Accra Region

    International Nuclear Information System (INIS)

    Osei Tutu, A.

    2009-06-01

    A study was conducted to determine the types and levels of organochlorine pesticide residuals in the human milk samples of 42 nursing mothers from Ada and Accra. The milk samples were analyzed for 14 different organochlorine pesticides residue (Aldrin, Dieldrin, p,p'-DDT, p,p'-DDE, Endrin, Endrin Aldehyde, Endrin Ketone, Endosulphan sulfate,' Alpha Endosulphan, Gamma-HCH, Delta-HCH, Gamma Chlordane, Heptachlor and Methoxychlor) using Gas chromatography with electron capture detector. The mean concentrations for the organochlorine pesticide residues detected in the human milk samples from Accra are; Gamma-HCH (4.207µg/kg fat), Delta-HCH (13.855µg/kg fat), Heptachlor (11.791µg/kg fat), Aldrin (2.962µg/kg fat), Gamma- Chlordane (1.839µg/kg fat), Alpha-Endosulfan (4.740µg/kg fat), p,p'-DDE (23.367µg/kg fat), Dieldrin (2.407µg/kg fat), p,p'-DDT (3.085µg/kg fat), Endrin (7.669µg/kg fat), Endrin Aldehyde (7.769µg/kg fat), Endosulfan-Sulphate (99.052µg/kg fat), Endrin Ketone (63.846µg/kg fat), and Methoxychlor (20.116µg/kg fat). The mean concentrations of the various organochlorine pesticide residues detected in the human milk samples from Ada are; Gamma-HCH (5.438µg/kg fat), DeIta-HCH (6.728µg/kg fat), Heptachlor (0.682µg/kg fat), Aldrin (2.38µg/kg fat), Gamma- Chlordane (1.304µg/kg fat), Alpha-Endosulfan (2.588µg/kg fat), p,p'-DDE (24.165µg/kg fat), Dieldrin (2.222µg/kg fat), p,p'-DDT (3.468µg/kg fat), Endrin (6.339 µg/kg fat), Endosulfan-Sulphate (63.803)µg/kg fat), Endrin Ketone (11.167)µg/kg fat), and Methoxychlor (0.703µg/kg fat). The mean concentration of Endosulfan Sulfate was (99.052Iµ g/kg fat) was highest for the milk samples from Accra. Gamma chlordane recorded the least mean concentration (1.839 µg/kg fat) in the milk samples from Accra. The mean concentration of Endosulfan sulfate (63.803 µg/kg fat) was still the highest as compared to the other organochlorines analyzed for in the milk samples from Ada. Endrin Aldehyde was not

  5. On-line milk spectrometry: analysis of bovine milk composition

    Science.gov (United States)

    Spitzer, Kyle; Kuennemeyer, Rainer; Woolford, Murray; Claycomb, Rod

    2005-04-01

    We present partial least squares (PLS) regressions to predict the composition of raw, unhomogenised milk using visible to near infrared spectroscopy. A total of 370 milk samples from individual quarters were collected and analysed on-line by two low cost spectrometers in the wavelength ranges 380-1100 nm and 900-1700 nm. Samples were collected from 22 Friesian, 17 Jersey, 2 Ayrshire and 3 Friesian-Jersey crossbred cows over a period of 7 consecutive days. Transmission spectra were recorded in an inline flowcell through a 0.5 mm thick milk sample. PLS models, where wavelength selection was performed using iterative PLS, were developed for fat, protein, lactose, and somatic cell content. The root mean square error of prediction (and correlation coefficient) for the nir and visible spectrometers respectively were 0.70%(0.93) and 0.91%(0.91) for fat, 0.65%(0.5) and 0.47%(0.79) for protein, 0.36%(0.49) and 0.45%(0.43) for lactose, and 0.50(0.54) and 0.48(0.51) for log10 somatic cells.

  6. Protein, casein and micellar salts in milk: Current content and historical perspectives

    NARCIS (Netherlands)

    Bijl, E.; Valenberg, van H.J.F.; Huppertz, T.; Hooijdonk, van A.C.M.

    2013-01-01

    The protein and fat content of Dutch bulk milk has been monitored since the 1950s and has increased considerably, by 11 and 20%, respectively, whereas milk yield has more than doubled. The change in protein and fat content of milk is advantageous for the dairy industry, as these are the 2 most

  7. The macronutrients in human milk change after storage in various containers.

    Science.gov (United States)

    Chang, Yu-Chuan; Chen, Chao-Huei; Lin, Ming-Chih

    2012-06-01

    The concentrations of macronutrients in human milk can be influenced by various processes, such as storage, freezing, and thawing, that are performed by lactating working mothers and breast milk banks. We evaluated the impact of various containers on the nutrient concentrations in human milk. A total of 42 breast milk samples from 18 healthy lactating mothers were collected. A baseline macronutrient concentration was determined for each sample. Then, the breast milk samples were divided and stored in nine different commercial milk containers. After freezing at -20°C for 2 days, the milk samples were thawed and analyzed again. A midinfrared human milk analyzer (HMA) was used to measure the protein, fat, and carbohydrate contents. There was a significant decrease in the fat content following the storage, freezing, and thawing processes, ranging from 0.27-0.30 g/dL (p=0.02), but no significant decrease in energy content (p=0.069) was noted in the nine different containers. There were statistically significant increases in protein and carbohydrate concentrations in all containers (p=0.021 and 0.001, respectively), however there were no significant differences between the containers in terms of fat, protein, carbohydrate, or energy contents. Human milk, when subjected to storage, freezing, and thawing processes, demonstrated a significant decrease in fat content (up to 9% reduction) in various containers. It is better for infants to receive milk directly from the mother via breastfeeding. More studies are warranted to evaluate the effects of milk storage on infant growth and development. Copyright © 2012. Published by Elsevier B.V.

  8. Comparation of instrumental and sensory methods in fermented milk beverages texture quality analysis

    Directory of Open Access Journals (Sweden)

    Jovica Hardi

    2001-04-01

    Full Text Available The texture of the curd of fermented dairy products is one of the primary factors of their overall quality. The flow properties of fermented dairy products have characteristic of thixotropic (pseudoplastic type of liquids. At the same time, these products are viscoelastic systems, i.e. they are capable of texture renewal after applied deformation. Complex analysis of some of the properties is essentional for the system description . The aim of the present work was to completely describe the texture of fermented milk beverages . Three basic parameters were taken into consideration: structure, hardness (consistency and stability of the curd. The description model of these three parameters was applied on the basis of the experimental results obteined. Results obtained by present model were compared with the results of sensory analysis. Influence of milk fat content and skimmed milk powder addition on acidophilus milk texture quality was also examined using this model. It was shawn that, by using this model – on the basis of instrumental and sensory analyses, a complete and objective determination of texture quality of the fermented milk beverages can be obtained. High degree of correlation between instrumental and sensory results (r =0.8975 is obtained results of this work indicated that both factors (milk fat content and skimmed milk powder addition had an influence on texture quality. Samples with higher milk fat content had a better texture properties in comparsion with low fat content samples. Texture of all examined samples was improved by increasing skimmed milk powder content. Optimal amounts of skimmed milk powder addition with regard to milk fat content, in milk, is determined using the proposed model.

  9. Yield and quality of milk and udder health in Martina Franca ass: effects of daily interval and time of machine milking

    Directory of Open Access Journals (Sweden)

    Giovanni Martemucci

    2010-01-01

    Full Text Available Twenty asses of Martina Franca breed, machine milked twice a day, were used to assess the influence of milking interval (3-h, 5-h, and 8-h; N=5 and time (700, 1200 and 1900 on milk yield and udder health. Individual milk samples were taken to determine fat, protein and lactose con- tent. Sensory analysis profile was also assessed. Milk’s total bacterial count (TBC, somatic cell con- tent (SCC and udder’s skin temperature were considered to assess udder health. Milk yield increases by 28.4% (P<0.01 with a milking interval from 3-h to 8-h and is higher (P<0.01 at morning milking. The maximum milk yield per milking corresponds to 700 milking (1416.9 mL thus indicating a circa- dian rhythm in milk secretion processes. Milking intervals of 5 and 8 hours cause a decrease (P<0.01 in milk fat and lactose content. The 8-h interval leads to an increase (P<0.01 in SCC but without any significance for the health udder. No alterations about CBT, clinical evaluation and temperature of ud- der were observed. Milk organoleptic characteristics were better in the 3-h interval milking.

  10. Consumers' sensory and nutritional perceptions of three types of milk

    NARCIS (Netherlands)

    Bus, A.E.M.; Worsley, A.

    2003-01-01

    Objective: To identify consumer perceptions of whole milk, reduced-fat milk and soy milk, and to investigate demographic influences on perceptions and types of milk consumption. Design and setting: Questionnaires covering nutritional and sensory perceptions of three types of milk. Subjects: Three

  11. Modeling the adequacy of dietary fiber in dairy cows based on the responses of ruminal pH and milk fat production to composition of the diet.

    Science.gov (United States)

    Zebeli, Q; Dijkstra, J; Tafaj, M; Steingass, H; Ametaj, B N; Drochner, W

    2008-05-01

    The main objective of this study was to develop practical models to assess and predict the adequacy of dietary fiber in high-yielding dairy cows. We used quantitative methods to analyze relevant research data and critically evaluate and determine the responses of ruminal pH and production performance to different variables including physical, chemical, and starch-degrading characteristics of the diet. Further, extensive data were used to model the magnitude of ruminal pH fluctuations and determine the threshold for the development of subacute ruminal acidosis (SARA). Results of this study showed that to minimize the risk of SARA, the following events should be avoided: 1) a daily mean ruminal pH lower than 6.16, and 2) a time period in which ruminal pH is content of physically effective neutral detergent fiber (peNDF) or the ratio between peNDF and rumen-degradable starch from grains in the diet increased up to 31.2 +/- 1.6% [dry matter (DM) basis] or 1.45 +/- 0.22, respectively, so did the daily mean ruminal pH, for which a asymptotic plateau was reached at a pH of 6.20 to 6.27. This study also showed that digestibility of fiber in the total tract depends on ruminal pH and outflow rate of digesta from reticulorumen; thereby both variables explained 62% of the variation of fiber digestibility. Feeding diets with peNDF content up to 31.9 +/- 1.97% (DM basis) slightly decreased DM intake and actual milk yield; however, 3.5% fat-corrected milk and milk fat yield were increased, resulting in greater milk energy efficiency. In conclusion, a level of about 30 to 33% peNDF in the diet may be considered generally optimal for minimizing the risk of SARA without impairing important production responses in high-yielding dairy cows. In terms of improvement of the accuracy to assessing dietary fiber adequacy, it is suggested that the content of peNDF required to stabilize ruminal pH and maintain milk fat content without compromising milk energy efficiency can be arranged based

  12. Quality aspects of raw goat milk in Lower Southern Thailand

    Directory of Open Access Journals (Sweden)

    Siriwat Wasiksiri

    2010-05-01

    Full Text Available This study was conducted to determine the quality and safety of raw goat milk in Lower Southern Thailand duringAugust to September 2008. Milk samples were collected from five farms in Songkhla, Yala, and Pattani Province of which thepH, acidity, specific gravity, milk fat, solid not fat, total solid, total plate count, Coliform count, and antibiotic residue weretested. The results did not show any significant difference (p>0.05 on pH and total plate count among samples from eachfarm. However, acidity, specific gravity, milk fat, solid not fat, and total solid varied between farms depending on feed supplyand management. Means of total bacteria count and Coliform count of most samples were in TACF standard quality (log3.720 cfu/ml and log 1.892 cfu/ml, respectively, except four samples had higher Coliform contamination. Additionally,a higher proportion (22.7 % of samples with antibiotic residue was found.

  13. Research to Understand Milk Consumption Behaviors in a Food-Insecure Low-Income SNAP Population in the US

    Directory of Open Access Journals (Sweden)

    Karla Jaye Finnell

    2017-09-01

    Full Text Available Milk, due to its affordability and nutritional value, can fortify the diets of families that experience food insecurity or find a high-quality diet cost-prohibitive. However, it can also be a leading source of excess calories and saturated fat. Yet, little is known about what influences consumer behavior of Supplemental Nutrition Assistance Program (SNAP recipients toward the type of milk used or the prevalence of low-fat milk use among this population. This cross-sectional telephone survey of SNAP recipients (n = 520 documented that 7.5% of this population usually consumes low-fat milk, a prevalence that lags behind national figures (34.4% for the same time-period. There was a weak association between sociodemographic characteristics of SNAP recipients and low-fat milk use. Instead, less low-fat milk consumption was associated with a knowledge gap and misperceptions of the nutritional properties of the different types of milk. Promoting low-fat milk use by correcting these misperceptions can improve the diet of America’s low-income population and reduce food insecurity by maximizing the nutritional value of the foods consumed.

  14. Lack of efficacy of a salience nudge for substituting selection of lower-calorie for higher-calorie milk in the work place.

    Science.gov (United States)

    Wilson, Amy L; Bogomolova, Svetlana; Buckley, Jonathan D

    2015-06-02

    Obesity is a major burden on healthcare systems. Simple, cost effective interventions that encourage healthier behaviours are required. The present study evaluated the efficacy of a salience nudge for promoting a change in milk selection from full-cream to low-fat (lower calorie) in the kitchen of a university-based research institute that provided full-cream and low-fat milk free of charge. Milk selection was recorded for 12 weeks (baseline). A sign with the message "Pick me! I am low calorie" was then placed on the low-fat milk and consumption was recorded for a further 12 weeks. During baseline, selection of low-fat milk was greater than selection of full-cream milk (p = 0.001) with no significant milk-type × time interaction (p = 0.12). During the intervention period overall milk selection was not different from baseline (p = 0.22), with low-fat milk consumption remaining greater than full-cream milk selection (p nudging promoted a transient increase in low-fat milk consumption, but also increased selection of full-cream milk, indicating that nudging was not effective in promoting healthier milk choices.

  15. Lack of Efficacy of a Salience Nudge for Substituting Selection of Lower-Calorie for Higher-Calorie Milk in the Work Place

    Science.gov (United States)

    Wilson, Amy L.; Bogomolova, Svetlana; Buckley, Jonathan D.

    2015-01-01

    Obesity is a major burden on healthcare systems. Simple, cost effective interventions that encourage healthier behaviours are required. The present study evaluated the efficacy of a salience nudge for promoting a change in milk selection from full-cream to low-fat (lower-calorie) in the kitchen of a university-based research institute that provided full-cream and low-fat milk free of charge. Milk selection was recorded for 12 weeks (baseline). A sign with the message “Pick me! I am low calorie” was then placed on the low-fat milk and selection was recorded for a further 12 weeks. During baseline, selection of low-fat milk was greater than selection of full-cream milk (p = 0.001) with no significant milk-type × time interaction (p = 0.12). During the intervention period overall milk selection was not different from baseline (p = 0.22), with low-fat milk selection remaining greater than full-cream milk selection (p nudging promoted a transient increase in low-fat milk selection, but also increased selection of full-cream milk, indicating that nudging was not effective in promoting healthier milk choices. PMID:26043033

  16. Determination of essential nutrients in raw milk

    Directory of Open Access Journals (Sweden)

    Penphimon Phongphanphanee

    2006-03-01

    Full Text Available Milk production in Thailand has gradually increased since 1961. Occasional oversupply of raw milk has become one of dairy farmers' major problems. Increasing the consumption of milk by making use of its separated nutrients may offer a solution. This study was to assess the composition of raw milk produced in Thailand, which included fat, protein, lactose, solid-not-fat (SNF and total solid (TS. A large dairy cooperatives in Saraburi Province was selected for the study. About 9% of its total members, constituting 108 farms, were randomly chosen. They consisted of small size (less than 20 cows/farm, medium size (21-100 cows/farm and large size (>100 cows/farm. The majority was medium-size. Raw milk from each farm was sampled at the delivery site of the cooperatives in the morning. Milk data of the 108 farms were compiled at 3 different periods between February and July 2003. The raw milk was analyzed by the Fourier Transform Infrared Analysis (FTIR using MilkoScan FT6000. The results showed the average fat content of 3.50±0.47%, protein of 3.13±0.16%, lactose of 4.59±0.12%, SNF of 8.42±0.20%, and TS of 11.92±0.54%. The samples were superior in all of the nutrients as compared to the standard levels set by the Department of Livestock Development, except for TS. This indicates the possibility of a local production of milk nutrients such as lactose and protein as ingredients for the pharmaceutical and health food industries.

  17. Physicochemical, microbial and sensory properties of milk, butter ...

    African Journals Online (AJOL)

    A study on the physicochemical, microbial load and sensory properties of milk, butter with or without garlic was carried out using fresh milk from white Fulani cow for eight weeks of the lactation. The milk used was milked manually by the Fulanis early in the morning. Fat content was highest in milk (4.13±0.16) and least in ...

  18. Goat Milk Kefir Supplemented with Porang Glucomannan Improves Lipid Profile and Haematological Parameter in Rat Fed High Fat and High Fructose Diet

    Directory of Open Access Journals (Sweden)

    Nurliyani

    2018-03-01

    Full Text Available Background and Aims: Diet with a high fat and high sugar is associated with an increased incindence of the metabolic syndrome. Kefir has been known as a natural probiotic, while glucomannan from porang (Amorphophallus oncophyllus tuber was demonstrated as prebiotic in vivo. Probiotics and prebiotics can be used adjuvant nutritional therapy for metabolic syndrome. The aim of this study was to evaluate the effect of goat milk kefir supplemented with porang glucomannan on the lipid profile and haematological parameters in rats fed with a high-fat/high-fructose (HFHF diet.

  19. Combining results of two GC separations partly achieves determination of all cis and trans 16:1, 18:1, 18:2 and 18:3 except CLA isomers of milk fat as demonstrated using Ag-ion SPE fractionation.

    Science.gov (United States)

    Kramer, John K G; Hernandez, Marta; Cruz-Hernandez, Cristina; Kraft, Jana; Dugan, Michael E R

    2008-03-01

    Milk fat is a complex mixture of geometric and positional isomers of monounsaturated and polyunsaturated, including short-, long- and branch-chain fatty acids (FAs). There has been partial success to resolve this mixture of FAs using different GC temperature programs, or a combination of GC isothermal and temperature programs. To overcome the problem associated with overlapping isomers prior silver-ion separation was recommended. However, this procedure is time consuming and not practical for routine analysis. In addition, previous methods focused mainly on the trans and cis isomers of 18:1. The present method takes advantage of differences in the relative elution times between different types of FAs. The method involved analyzing each milk fat using the same highly polar 100-m capillary column and GC instrument, and conducting two separations using temperature programs that plateau at 175 and 150 degrees C. The relative shift among the geometric and positional isomers at these two temperature settings was enough to permit identification of most of the trans and cis 16:1, 18:1 and 20:1, the c/t-18:2 and the c/c/t-18:3 isomers found in milk fat. The identity of these FAs was confirmed by prior separation of the total fatty acid methyl esters (FAMEs) of milk fat using Ag(+)-SPE columns, and comparing the fractions to the total milk fat. The Ag(+)-SPE technique was modified to obtain pure saturated, trans- and cis-monounsaturated and diunsaturated FAMEs. By combining the results from these two separate GC analyses, knowing the elution order, it was possible to determine most of the geometric and positional isomers of 16:1, 18:1, 20:1, 18:2 and 18:3 without a prior silver-ion separation. Only few minor FAs could not be resolved, notable the conjugated linoleic acid isomers that still required the complimentary Ag(+)-HPLC separation. The two GC temperature programs have been successfully used to routinely analyze most FA isomers in total milk and beef fats in about 200

  20. Factors Influencing the Concentration of Certain Liposoluble Components in Cow and Goat Milk: A Review

    Directory of Open Access Journals (Sweden)

    Anamaria COZMA

    2014-09-01

    Full Text Available Milk fat contains a large number of fatty acids (FA and other liposoluble components that exhibit various effects on human health. The present article reviews some of the factors affecting FA, vitamin A and cholesterol concentrations in milk from dairy cow and goat. Milk fat composition is linked to many factors, both intrinsic (animal species, breed, lactation stage and extrinsic (environmental. The effect of animal species on milk fat composition is important, as reflected by higher concentrations of short- and medium-chain FA, vitamin A and cholesterol in goat than in cow milk. In a given ruminant species, the effects linked to breed are significant but limited and they can only be achieved over long periods of time. The lactation stage has an important effect on milk FA composition, mainly linked to body fat mobilisation in early lactation, but it only lasts a few weeks each year. Furthermore, changes in feeding have a marked influence on milk fat composition. Changing the forages in the diet of ruminants, pasture in particular, or supplementing lipids to the diet, represent an efficient mean to modify milk fat composition by decreasing saturated FA and cholesterol, and increasing cis-9,trans-11-CLA and vitamin A. Nutrition therefore constitutes a natural strategy to rapidly modulate milk FA, vitamin A and cholesterol composition, with the overall aim of improving the long-term health of consumers.

  1. Affinity (tropism) of caprine arthritis encephalitis virus for brain cells

    African Journals Online (AJOL)

    STORAGESEVER

    2008-11-19

    Nov 19, 2008 ... Full Length Research Paper. Affinity (tropism) of caprine arthritis encephalitis virus for brain cells. Adebayo, I. A.1*, Awoniyi, T. A. M. 1 and Olaleye, O. D.2. 1Department of Animal Production and Health, Animal Parasitology and Microbiology Research Unit, Federal University of Technology, P M B 704, ...

  2. Nonfermented milk and other dairy products: associations with all-cause mortality.

    Science.gov (United States)

    Tognon, Gianluca; Nilsson, Lena M; Shungin, Dmitry; Lissner, Lauren; Jansson, Jan-Håkan; Renström, Frida; Wennberg, Maria; Winkvist, Anna; Johansson, Ingegerd

    2017-06-01

    Background: A positive association between nonfermented milk intake and increased all-cause mortality was recently reported, but overall, the association between dairy intake and mortality is inconclusive. Objective: We studied associations between intake of dairy products and all-cause mortality with an emphasis on nonfermented milk and fat content. Design: A total of 103,256 adult participants (women: 51.0%) from Northern Sweden were included (7121 deaths; mean follow-up: 13.7 y). Associations between all-cause mortality and reported intakes of nonfermented milk (total or by fat content), fermented milk, cheese, and butter were tested with the use of Cox proportional hazards models that were adjusted for age, sex, body mass index, smoking status, education, energy intake, examination year, and physical activity. To circumvent confounding, Mendelian randomization was applied in a subsample via the lactase LCT - 13910 C/T single nucleotide polymorphism that is associated with lactose tolerance and milk intake. Results: High consumers of nonfermented milk (≥2.5 times/d) had a 32% increased hazard (HR: 1.32; 95% CI: 1.18, 1.48) for all-cause mortality compared with that of subjects who consumed milk ≤1 time/wk. The corresponding value for butter was 11% (HR: 1.11; 95% CI: 1.07, 1.21). All nonfermented milk-fat types were independently associated with increased HRs, but compared with full-fat milk, HRs were lower in consumers of medium- and low-fat milk. Fermented milk intake (HR: 0.90; 95% CI: 0.86, 0.94) and cheese intake (HR: 0.93; 95% CI: 0.91, 0.96) were negatively associated with mortality. Results were slightly attenuated by lifestyle adjustments but were robust in sensitivity analyses. Mortality was not significantly associated with the LCT -13910 C/T genotype in the smaller subsample. The amount and type of milk intake was associated with lifestyle variables. Conclusions: In the present Swedish cohort study, intakes of nonfermented milk and butter are

  3. Concentrations of 17beta-estradiol in Holstein whole milk.

    Science.gov (United States)

    Pape-Zambito, D A; Magliaro, A L; Kensinger, R S

    2007-07-01

    Some individuals have expressed concern about estrogens in food because of their potential to promote growth of estrogen-sensitive human cancer cells. Researchers have reported concentrations of estrogen in milk but few whole milk samples have been analyzed. Because estrogen associates with the fat phase of milk, the analysis of whole milk is an important consideration. The objectives of this study, therefore, were to quantify 17beta-estradiol (E2) in whole milk from dairy cows and to determine whether E2 concentrations in milk from cows in the second half of pregnancy were greater than that in milk from cows in the first half of pregnancy or in nonpregnant cows. Milk samples and weights were collected during a single morning milking from 206 Holstein cows. Triplicate samples were collected and 2 samples were analyzed for fat, protein, lactose, and somatic cell counts (SCC); 1 sample was homogenized and analyzed for E2. The homogenized whole milk (3 mL) was extracted twice with ethyl acetate and once with methanol. The extract was reconstituted in benzene:methanol (9:1, vol/vol) and run over a Sephadex LH-20 column to separate E2 from cholesterol and estrone before quantification using radioimmunoassay. Cows were classified as not pregnant (NP, n = 138), early pregnant (EP, 1 to 140 d pregnant, n = 47), or midpregnant (MP, 141 to 210 d pregnant, n = 21) at the time of milk sampling based on herd health records. Mean E2 concentration in whole milk was 1.4 +/- 0.2 pg/mL and ranged from nondetectable to 22.9 pg/mL. Milk E2 concentrations averaged 1.3, 0.9, and 3.0 pg/mL for NP, EP, and MP cows, respectively. Milk E2 concentrations for MP cows were greater and differed from those of NP and EP cows. Milk composition was normal for a Holstein herd in that log SCC values and percentages of fat, protein, and lactose averaged 4.9, 3.5, 3.1, and 4.8, respectively. Estradiol concentration was significantly correlated (r = 0.20) with percentage fat in milk. Mean milk yield was

  4. Milk and other dietary influences on coronary heart disease

    Science.gov (United States)

    Grant, W. B.

    1998-01-01

    While dietary links to ischemic heart disease (IHD) and coronary heart disease (CHD) mortality have been studied for many years, the correlation has not clearly been resolved, especially for older populations. In this paper, a multi-country statistical approach involving 32 countries is used to find dietary links to IHD and CHD for various age groups aged 35+. For IHD, milk carbohydrates were found to have the highest statistical association for males aged 35+ and females aged 65+, while for females aged 35-64, sugar was found to have the highest association. In the case of CHD, non-fat milk was found to have the highest association for males aged 45+ and females aged 75+, while for females 65-74, milk carbohydrates and sugar had the highest associations, and for females aged 45-64, sugar had the highest association. A number of mechanisms have been proposed in the literature that might explain the milk carbohydrate or non-fat milk association. One of the most prominent theories is that animal proteins contribute to homocysteine (Hcy) production; however, milk more than meat lacks adequate B vitamins to convert Hcy to useful products. Lactose and calcium in conjunction with Hcy from consumption of non-fat milk may also contribute to calcification of the arteries.

  5. Effect of breed and non-genetic factors on percentage milk ...

    African Journals Online (AJOL)

    This study was done to determine the effect of breed and non-genetic factors on percentage milk composition of smallholders' dual-purpose cattle on-farm in the Ashanti Region. Fresh milk samples from various breeds of cows were assessed for percentage components of protein, fat, lactose, cholesterol, solidnon- fat and ...

  6. Age Related Variations in The Architecture of Caprine Haemal Nodes

    African Journals Online (AJOL)

    Age related variations in the architecture of caprine haemal nodes were studied in West African dwarf goats aged between 1-24 months. Variations were observed in the thickness of the capsule, the content and organization of the cortical and medullary parenchyma as well as the stroma. In young goats age between 1-4 ...

  7. Determination of risk factors and level of awareness of caprine ...

    African Journals Online (AJOL)

    In Oju, goats are the major livestock kept and there is a well established goat market held every five days. This study was aimed at determining the risk factors associated with caprine brucellosis and assessing level of awareness amongst goat owners in Oju Local Government Area (LGA) of Benue State using a structured ...

  8. EVALUATION OF DIOXIN IN U.S. COW'S MILK

    Science.gov (United States)

    Milk fat is likely to be among the highest dietary sources of exposure to persistent, bioaccumulative, and toxic (PBT) contaminants, thus it is important to understand PBT levels in milk. Schaum had previously reported on concentrations of 21 PBTs in the United States milk suppl...

  9. Macro- and micro-element analysis in milk samples by inductively coupled plasma-optical emission spectrometry

    Directory of Open Access Journals (Sweden)

    Petrović Sanja M.

    2016-01-01

    Full Text Available The paper describes the determination of Ag, Al, B, Ba, Bi, Ca, Cd, Co, Cr, Cu, Fe, Ga, In, K, Li, Mg, Mn, Na, Ni, Pb, Sr, Tl and Zn, as well as total fat content of milk samples, originated from different sources. The analyzed milk samples were: human milk, fresh cow milk, pasteurized cow milk from a local market, and reconstituted powder milk. The milk samples were obtained from Jablanica District (Serbia territory. Preparation of samples for macro- and micro-analyses was done by wet digestion. Concentrations of the elements after digestion were determined by inductively coupled plasma optical emission spectrometry (ICP-OES. Total fat content of milk samples was determinate by the Weibull and Stoldt method. The results showed that potassium and calcium concentrations were the highest in all samples: 1840.64 - 2993.26 mg/L and 456.05 - 1318.08 mg/L, respectively. Of all heavy metals from the examined milk samples (copper, zinc, manganese, nickel, cadmium, and lead, the most common were zinc and copper, with approximately similar content in the range of 5 - 12 mg/l, while cadmium nickel and manganese were not detected at all. Samples of fresh cow milk and human milk showed the highest fat content of 3.6 and 4.2 %, respectively. Results for total fat and macro- and micro-analyses showed that fresh cow milk has the highest contents of fat and calcium, making it the most nutritious. [Projekat Ministarstva nauke Republike Srbije, br. TR 34012

  10. Physico-chemical characterisation of some samples of fresh milk and milk powder

    Directory of Open Access Journals (Sweden)

    Soceanu Alina

    2015-12-01

    Full Text Available Milk consumption is important in the diet of all age groups because it provides important nutrients that are essential for humans. Children are the largest consumers of milk, thus, it’s very important that milk is free of toxic compounds that can be harmful for humans. Aim of the study was to determine the physico-chemical characteristics of some samples of milk powder for different stage of baby growing and for some samples of fresh milk: raw cow’s milk, milk trade and UHT type. The following physico-chemical properties: density, pH, acidity, the presence of acetone, enzymes, antiseptics, dry substance, the ash, total fat, saponification and peroxide index, total nitrogen and protein content were determined. Comparing the values of acidity for analyzed samples it can be concluded that the powder milk acidity value is much lower than the fresh milk. The presence of antiseptics and acetone was not identified, and amylase and peroxidase were found only in raw cow's milk. The highest protein content was found for milk powder (27.22%.

  11. The distribution of environmental contaminants and pharmaceuticals among skim milk, milk fat, curd, whey, and milk protein fractions through milk processing

    Science.gov (United States)

    Twenty-seven environmental contaminants and pharmaceuticals encompassing a wide range of physicochemical properties were utilized to determine the effects of milk processing on xenobiotic distribution among milk fractions. Target compounds included radiolabeled antibiotics [ciprofloxacin (CIPR), cl...

  12. Effect of feed intake on heat production and protein and fat deposition in milk-fed veal calves.

    Science.gov (United States)

    Labussiere, E; Maxin, G; Dubois, S; van Milgen, J; Bertrand, G; Noblet, J

    2009-04-01

    Energy requirements for veal calves have not been updated recently despite the increased age at slaughter and the predominance of the Prim'Holstein breed in Europe. The objectives of this study were to determine the effects of four feeding levels (FLs) on protein and fat deposition and heat production in milk-fed calves at three stages of fattening and to determine energy requirements of calves. At each stage, 16 Prim'Holstein male calves (mean body weight (BW): 73.4, 151.6 and 237.4 kg) were fed a milk replacer at 79%, 87%, 95% or 103% of a reference FL. Measurements for one stage were conducted over 4 successive weeks in two open-circuit respiration chambers and consisted of a 6-day nitrogen and energy balance followed by a fasting day for estimating fasting heat production (FHP) of the calves. Heat production (HP) measurements were analyzed using a modeling approach to partition it between HP due to physical activity (AHP), feed intake (thermic effect of feeding (TEF)) and FHP. There was no effect of FL and stage on apparent digestibility coefficients, except for a tendency for increased digestibility coefficient of fat as animals got older. The metabolizable energy (ME)/digestible energy (DE) ratio did not depend on FL but decreased (P intake, respectively. The FHP, expressed per kg BW0.85, increased with increasing FL, suggesting that also ME requirement for maintenance (MEm) may depend on FL. For an average intake of 625 kJ ME/kg BW0.85 per day (95% of the reference FL), FHP was 298 kJ/kg BW0.85 per day. Energy retention as protein and fat increased with increasing FL resulted in higher BW gain. But the rate of increase depended on stage of growth. The slope relating protein deposition to FL was lower in the finishing phase than in the growing phase, while the slope for lipid deposition was greater. Protein and fat contents of BW gain were not affected by FL but increased as animals got older. From these results, the energy requirements of veal calves are

  13. Lack of Efficacy of a Salience Nudge for Substituting Selection of Lower-Calorie for Higher-Calorie Milk in the Work Place

    Directory of Open Access Journals (Sweden)

    Amy L. Wilson

    2015-06-01

    Full Text Available Obesity is a major burden on healthcare systems. Simple, cost effective interventions that encourage healthier behaviours are required. The present study evaluated the efficacy of a salience nudge for promoting a change in milk selection from full-cream to low-fat (lower calorie in the kitchen of a university-based research institute that provided full-cream and low-fat milk free of charge. Milk selection was recorded for 12 weeks (baseline. A sign with the message “Pick me! I am low calorie” was then placed on the low-fat milk and consumption was recorded for a further 12 weeks. During baseline, selection of low-fat milk was greater than selection of full-cream milk (p = 0.001 with no significant milk-type × time interaction (p = 0.12. During the intervention period overall milk selection was not different from baseline (p = 0.22, with low-fat milk consumption remaining greater than full-cream milk selection (p < 0.001 and no significant milk-type × time interaction (p = 0.41. However, sub-analysis of the first two weeks of the intervention period indicated an increase in selection of both milk types (p = 0.03, but with a greater increase in low-fat milk selection (p = 0.01, milk-type × time interaction. However, milk selection then returned towards baseline during the rest of the intervention period. Thus, in the present setting, salience nudging promoted a transient increase in low-fat milk consumption, but also increased selection of full-cream milk, indicating that nudging was not effective in promoting healthier milk choices.

  14. Relationship between udder morphology traits, alveolar and cisternal milk compartments and machine milking performances of dairy camels (Camelus dromedarius

    Directory of Open Access Journals (Sweden)

    M. Ayadi

    2013-07-01

    Full Text Available A total of 22 dairy dromedary camels under intensive conditions in late lactation (275±24 days were used to study the relationship between external and internal udder morphology and machine milking performances. Measurements of udder and teat morphology were obtained immediately before milking and in duplicate. Individual milk yield, lag time and total milking time were recorded during milking, and milk samples were collected and analyzed for milk composition thereafter. Cisternal and alveolar milk volumes and composition were evaluated at 9 h milking interval. Results revealed that dairy camels had well developed udders and milk veins, with medium sized teats. On average, milk yield as well as milk fat and protein contents were 4.80±0.50 L d-1, 2.61±0.16% and 3.08±0.05%, respectively. The low fat values observed indicated incomplete milk letdown during machine milking. Lag time, and total milking time were 3.0±0.3, and 120.0±8.9s, on average, respectively. Positive correlations (p<0.05 were observed between milk yield and udder depth (r=0.37, distance between teats (r=0.57 and milk vein diameter (r=0.28, while a negative correlation was found with udder height (r=-0.25, p<0.05. Cisternal milk accounted for 11% of the total udder milk. Positive correlations were observed between total milk yield and volume of alveolar milk (r=0.98; p<0.001 as well as with volume of cisternal milk (r=0.63, p<0.05. Despite the low udder milk storage capacity observed in dairy camels, our study concluded that the evaluated dromedary sample had adequate udder morphology for machine milking. Finally, positive relationships were detected between milk yield and udder morphology traits of dairy camels.

  15. Volatile compounds of Domiati cheese made from buffaloe's milk with different fat content.

    Directory of Open Access Journals (Sweden)

    El-Mageed, Magda A. Abd

    1997-12-01

    Full Text Available Buffaloe's milk was manufactured to Domiati cheese with different fat content in the cheese milk (1%, 3.5% and 7%. Results obtained during the ripening period revealed that the low fat cheese (Karish is not able to long period storage, while half cream cheese had a good quality and flavour along the ripening period. The full cream cheese did not exceed the first month of ripening, then it deteriorated. The main components found were acrolein (propenal, heptanal, acetone, butan-2 one, ethanol, butan-2 ol, 2-methylpropan- 1-ol, 3-methyl butan-1-ol, ethyl propionate, propyl propionate, pentane and octane. Methyl mercaptan, methyl thiopropionate, and dimethyl trisulfide together with propyl butyrate, were existed in the samples which are characterized as bad cheese samples. Most of the previous compounds were developed after 1 month of ripening period.

    La leche de búfalo fue procesada para obtener queso Domiati con diferente contenido graso en la cuajada (1%, 3.5% y 7%. Los resultados obtenidos durante el período de maduración revelaron que el queso con bajo contenido en grasa (Karish no permite un largo período de almacenamiento, mientras que el queso con un contenido medio en grasa tuvo una buena calidad y flavor durante el período de maduración. El queso con alto contenido graso no duró más que el primer mes de maduración, deteriorándose posteriormente. Los principales componentes encontrados fueron acroleína (propenal, heptanal, acetona, butan-2-ona, etanol, butan-2-ol, 2- metil-propan-1-ol, 3 metil butan-1-ol, propionato de etilo, propionate de propilo, pentano y octano. Metil mercaptol, tiopropionato de metilo y trisulfuro de dimetilo Junto con butirato de propilo se encontraron en muestras que fueron caracterizadas como muestras de quesos malos. La mayoría de los compuestos anteriores se produjeron después de un mes de período de maduración.

  16. Substituting sugar-sweetened beverages with water or milk is inversely associated with body fatness development from childhood to adolescence

    DEFF Research Database (Denmark)

    Zheng, Miaobing; Rangan, Anna; Olsen, Nanna Julie

    2015-01-01

    OBJECTIVE: The aim of this study was to examine the association between different types of beverage intake and substitution of sugar-sweetened beverages (SSBs) by water, milk, or 100% fruit juice in relation to 6-y change in body fatness. METHODS: A cohort of 9-y-old children (N = 358) who...... participated in the Danish part of the European Youth Heart Study was followed for development of body fatness over 6 y. Multivariate linear regression was used to examine the associations between beverage intake at baseline and change in body fatness (body mass index z score [BMIz]), waist circumference (WC......), and sum of four skinfolds (Σ4SF) over 6 y with adjustment for potential confounders. Substitution models were used to evaluate various beverages as alternatives to SSBs. RESULTS: SSB intake at age 9 y, but not intake of other beverages, was directly associated with subsequent 6-y changes in BMIz (β = 0...

  17. Sequence diversity of the leukotoxin (lktA) gene in caprine and ovine strains of Mannheimia haemolytica.

    Science.gov (United States)

    Vougidou, C; Sandalakis, V; Psaroulaki, A; Petridou, E; Ekateriniadou, L

    2013-04-20

    Mannheimia haemolytica is the aetiological agent of pneumonic pasteurellosis in small ruminants. The primary virulence factor of the bacterium is a leukotoxin (LktA), which induces apoptosis in susceptible cells via mitochondrial targeting. It has been previously shown that certain lktA alleles are associated either with cattle or sheep. The objective of the present study was to investigate lktA sequence variation among ovine and caprine M haemolytica strains isolated from pneumonic lungs, revealing any potential adaptation for the caprine host, for which there is no available data. Furthermore, we investigated amino acid variation in the N-terminal part of the sequences and its effect on targeting mitochondria. Data analysis showed that the prevalent caprine genotype differed at a single non-synonymous site from a previously described uncommon bovine allele, whereas the ovine sequences represented new, distinct alleles. N-terminal sequence differences did not affect the mitochondrial targeting ability of the isolates; interestingly enough in one case, mitochondrial matrix targeting was indicated rather than membrane association, suggesting an alternative LktA trafficking pattern.

  18. Effect of Holder pasteurization and frozen storage on macronutrients and energy content of breast milk.

    Science.gov (United States)

    García-Lara, Nadia Raquel; Vieco, Diana Escuder; De la Cruz-Bértolo, Javier; Lora-Pablos, David; Velasco, Noelia Ureta; Pallás-Alonso, Carmen Rosa

    2013-09-01

    The aim of this study was to explore the effect of Holder pasteurization and frozen storage at -20°C after pasteurization on fat, total nitrogen, lactose, and energy content of breast milk. Both procedures are routinely practiced in human milk banks. A total of 34 samples of frozen breast milk, donated by 28 women, were collected. Once thawed, an aliquot of each sample was analyzed before pasteurization; the remaining milk was pasteurized (Holder method) and split into 8 aliquots. One aliquot was analyzed after pasteurization and the remainder frozen at -20°C and analyzed 30, 60, 90, 120, and 180 days later. For every aliquot, fat, total nitrogen, lactose, and energy content were determined using the device human Milk Analyzer. We observed a significant reduction in fat (3.5%; -0.17 (-0.29; -0.04) g/dL) and energy content (2.8%; -2.03 (-3.60; -0.46) g/dL) after pasteurization. A significant decrease over time was observed for fat, lactose and energy content. No significant changes were observed for nitrogen content. Mean differences between day 0 postpasteurization and day 180 were -0.13 (-0.21; -0.06) g/dL for fat, -0.08 (-0.13; -0.03) g/dL for lactose, and -1.55 (-2.38; -0.71) kcal/dL for energy content. The relative decreases were 2.8%, 1.7%, and 2.2%, respectively. Overall (postpasteurization + frozen storage), a 6.2% and 5% decrease were observed for fat and energy, respectively. Holder pasteurization decreased fat and energy content of human milk. Frozen storage at -20°C of pasteurized milk significantly reduced fat, lactose, and energy content of human milk.

  19. Quality based payment program and milk quality in dairy cooperatives of Southern Brazil: an econometric analysis

    Directory of Open Access Journals (Sweden)

    Bruno Garcia Botaro

    2013-02-01

    Full Text Available Programs designed to enhance milk quality have been used to motivate dairy farmers to improve the quality of the raw milk they produce. The objective of this study was to evaluate the association between a milk quality payment program and four indicative variables of milk quality, by testing bulk tank somatic cell count (SCC, bulk tank total bacterial count (TBC, fat (FAT and protein (PROT percentages over three years in four dairy cooperatives in Southern Brazil. We used a multiple regression econometric model estimated from market data of milk delivered by farmers to the cooperatives. Bulk tank milk samples (n = 19,644 were monthly collected. The data set was analyzed for the effects of seasonality, average daily volume of milk, the award/penalty, producer, and cooperatives on SCC, TBC, FAT and PROT. Results suggested an association between the adoption of a payment program based on milk quality and the reduction of SCC and TBC. Nevertheless, the program seems to have not contributed to increase fat and protein milk percentages. This information may help the dairy industry in developing countries to conceive strategies to enhance overall milk quality.

  20. Quality aspects of raw goat milk in Lower Southern Thailand

    OpenAIRE

    Siriwat Wasiksiri; Usa Chethanond; Sahutaya Pongprayoon; Somjit Srimai; Bunjob Nasae

    2010-01-01

    This study was conducted to determine the quality and safety of raw goat milk in Lower Southern Thailand duringAugust to September 2008. Milk samples were collected from five farms in Songkhla, Yala, and Pattani Province of which thepH, acidity, specific gravity, milk fat, solid not fat, total solid, total plate count, Coliform count, and antibiotic residue weretested. The results did not show any significant difference (p>0.05) on pH and total plate count among samples from eachfarm. However...

  1. Analysis of the influence of pasteurization, freezing/thawing, and offer processes on human milk's macronutrient concentrations.

    Science.gov (United States)

    Vieira, Alan Araujo; Soares, Fernanda Valente Mendes; Pimenta, Hellen Porto; Abranches, Andrea Dunshee; Moreira, Maria Elisabeth Lopes

    2011-08-01

    The macronutrient concentrations of human milk could be influenced by the various processes used in human milk bank. To determine the effect of various process (Holder pasteurization, freezing and thawing and feeding method) on the macronutrient concentration of human milk. The samples of donated fresh human milk were studied before and after each process (Holder pasteurization, freezing and thawing and feeding method) until their delivery to newborn infants. Fifty-seven raw human milk samples were analyzed in the first step (pasteurization) and 228 in the offer step. Repeated measurements of protein, fat and lactose amounts were made in samples of human milk using an Infrared analyzer. The influence of repeated processes on the mean concentration of macronutrients in donor human milk was analyzed by repeated measurements ANOVA, using R statistical package. The most variable macronutrient concentration in the analyzed samples was fat (reduction of 59%). There was a significant reduction of fat and protein mean concentrations following pasteurization (5.5 and 3.9%, respectively). The speed at which the milk was thawed didn't cause a significant variation in the macronutrients concentrations. However, the continuous infusion delivery significantly reduced the fat concentration. When the influence of repeated processes was analyzed, the fat and protein concentrations varied significantly (reduction of 56.6% and 10.1% respectively) (Pmilk is submitted before delivery to newborn infants cause a reduction in the fat and protein concentration. The magnitude of this decrease is higher on the fat concentration and it needs to be considered when this processed milk is used to feed preterm infants. Copyright © 2011 Elsevier Ireland Ltd. All rights reserved.

  2. Effect on feed intake, milk production and milk composition of ...

    African Journals Online (AJOL)

    2014-09-22

    Sep 22, 2014 ... feed intake and milk yield parameters was determined for dairy cows. Three feeding ... therefore fat yield, was lower in the treatment containing only wheat as an energy source. .... paddocks for heat detection and grooming.

  3. Adapting a 1% or less milk campaign for a Hispanic/Latino population: the Adelante Con Leche Semi-descremada 1% experience.

    Science.gov (United States)

    Hinkle, Arnell J; Mistry, Ritesh; McCarthy, William J; Yancey, Antronette K

    2008-01-01

    Describe and evaluate a media campaign to encourage 1% or nonfat milk consumption. Uncontrolled pre/post test. One largely rural (Santa Paula) and one urban (East Los Angeles) California community. Community residents and milk vendors in primarily low-income Latino/Hispanic communities. The "1% or Less" milk campaign, which promotes substitution of 2% fat or whole milk with 1% or less fat milk was adapted and implemented. Comparison of post-campaign milk sales with pre-campaign sales. Chi-square tests of independence used to compare precampaign and postcampaign sales. There were decreases in the proportion of whole milk sold and increases in the proportion of reduced-fat, low-fat, and nonfat milk sold in the weeks following each campaign (Santa Paula: p = .0165; East Los Angeles: p Latino/Hispanic communities is not evident.

  4. The effect of homogenization pressure on the flavor and flavor stability of whole milk powder.

    Science.gov (United States)

    Park, Curtis W; Drake, MaryAnne

    2017-07-01

    Flavor is one of the key factors that can limit the application and shelf life of dried dairy ingredients. Many off-flavors are caused during ingredient manufacture that carry through into ingredient applications and decrease consumer acceptance. The objective of this research was to investigate the effect of homogenization pressure on the flavor and flavor stability of whole milk powder (WMP). Whole milk powder was produced from standardized pasteurized whole milk that was evaporated to 50% solids (wt/wt), homogenized in 2 stages with varying pressures (0/0, 5.5/1.4, 11.0/2.8, or 16.5/4.3 MPa), and spray dried. Whole milk powder was evaluated at 0, 3, and 6 mo of storage at 21°C. Sensory properties were evaluated by descriptive analysis. Volatile compounds were analyzed by sorptive stir bar extraction with gas chromatography-mass spectrometry. Fat globule size in condensed whole milk and particle size of powders were measured by laser diffraction. Surface free fat, inner free fat, and encapsulated fat of WMP were measured by solvent extractions. Phospholipid content was measured by ultra-high-performance liquid chromatography-evaporative light scattering. Furosine in WMP was analyzed by ultra-high-performance liquid chromatography-mass spectrometry. Increased homogenization pressure decreased cardboard and painty flavors, volatile lipid oxidation compound concentrations, fat globule size in condensed milk, surface free fat, and inner free fat in WMP. Encapsulated fat increased and phospholipid-to-encapsulated fat ratio decreased with higher homogenization pressure. Surface free fat in powders increased cardboard flavor and lipid oxidation. These results indicate that off-flavors were decreased with increased homogenization pressures in WMP due to the decrease in free fat. To decrease off-flavor intensities in WMP, manufacturers should carefully evaluate these parameters during ingredient manufacture. Copyright © 2017 American Dairy Science Association. Published

  5. Comprehensive proteomic analysis of human milk-derived extracellular vesicles unveils a novel functional proteome distinct from other milk components

    NARCIS (Netherlands)

    van Herwijnen, Martijn J C; Zonneveld, Marijke I; Goerdayal, Soenita; Nolte-'t Hoen, Esther N M; Garssen, Johan; Stahl, Bernd; Altelaar, A F Maarten; Redegeld, Frank A; Wauben, Marca H M

    2016-01-01

    Breast milk contains several macromolecular components with distinctive functions, whereby milk fat globules and casein micelles mainly provide nutrition to the newborn, while whey contains molecules that can stimulate the newborn's developing immune system and gastrointestinal tract. Although

  6. Evaluation of tilapia skin gelatin as a mammalian gelatin replacer in acid milk gels and low-fat stirred yogurt.

    Science.gov (United States)

    Pang, Zhihua; Deeth, Hilton; Yang, Hongshun; Prakash, Sangeeta; Bansal, Nidhi

    2017-05-01

    Tilapia skin gelatin (TSG) was studied in a 3-stage process (cooling, annealing, and heating) for pure gelatin gels and in a 4-stage process (acidification, cooling, annealing, and heating) for acid milk gels and cultured yogurt. The aim was to evaluate the use of TSG as a replacement for mammalian gelatin in yogurt. In pure TSG gels, stronger gels with higher melting temperatures were formed with increasing TSG concentrations. Compared with bovine gelatin (BG), which gelled at a concentration of 2.5%, TSG gels had lower gelling (14.1°C) and melting (24°C) temperatures but comparable storage moduli during annealing. In acid milk gels, addition of TSG increased the firmness of the gels with increasing concentration. Gelling and melting points of TSG in milk gels were observed at sufficient concentrations during cooling and heating. Strands and sheets were observed in the electron micrographs of milk gels with 1% TSG and a very dense structure was observed with 2.5% TSG. Yogurt with 0.4% TSG had similar viscosity, consistency, pseudoplasticity, and thixotropy as yogurt containing 0.4% BG; no difference was perceived by sensory panelists according to a triangle test. Addition of 0.4% TSG completely prevented whey separation from the acid milk gel and yogurt. The results suggest that TSG could be a suitable replacement for mammalian gelatin in low-fat stirred yogurt. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  7. Determination of total selenium and selenium distribution in the milk phases in commercial cow's milk by HG-AAS

    Energy Technology Data Exchange (ETDEWEB)

    Muniz-Naveiro, Oscar; Dominguez-Gonzalez, Raquel; Bermejo-Barrera, Adela; Bermejo-Barrera, Pilar [University of Santiago de Compostela, Department of Analytical Chemistry, Nutrition and Bromatology, Santiago de Compostela (Spain); Cocho, Jose A. [University Clinical Hospital, Laboratory of Metabolic and Nutritional Disorders, Santiago de Compostela (Spain); Fraga, Jose M. [University Clinical Hospital, Department of Pediatrics, Santiago de Compostela (Spain)

    2005-03-01

    A procedure has been developed for determining the selenium in cow's milk using hydride generation-atomic absorption spectrometry (HG-AAS) following microwave-assisted acid digestion. The selenium distributions in milk whey, fat and micellar casein phases were studied after separating the different phases by ultracentrifugation and determining the selenium in all of them. The detection limits obtained by HG-AAS for the whole milk, milk whey and micellar casein were 0.074, 0.065 and 0.075 {mu}g l{sup -1}, respectively. The accuracy for the whole milk was checked by using a Certified Reference Material CRM 8435 whole milk powder from NIST, and the analytical recoveries for the milk whey and casein micelles were 100.9 and 96.9%, respectively. A mass balance study of the determination of selenium in the different milk phases was carried out, obtaining values of 95.5-100.8%. The total content of selenium was determined in 37 milk samples from 15 different manufacturers, 19 whole milk samples and 18 skimmed milk samples. The selenium levels found were within the 8.5-21 {mu}g l{sup -1} range. The selenium distributions in the different milk phases were studied in 14 whole milk samples, and the highest selenium levels were found in milk whey (47.2-73.6%), while the lowest level was found for the fat phase (4.8-16.2%). A strong correlation was found between the selenium levels in whole milk and the selenium levels in the milk components. (orig.)

  8. Milk production, raw milk quality and fertility of dromedary camels (Camelus Dromedarius) under intensive management.

    Science.gov (United States)

    Nagy, Péter; Thomas, Sonia; Markó, Orsolya; Juhász, Jutka

    2013-03-01

    In many arid countries, dromedaries play an important role as a milk source in rural areas. However, the milk and meat production potential of this species is not well understood and documented. A large-scale camel dairy farm was established in 2006 in the United Arab Emirates. This study summarises the most important data on milk production, raw milk quality and reproductive efficiency collected on this farm during the first three years of operation. The average daily milk production, the mean length of lactation and the mean total milk production per lactation of 174 dromedaries were 6.0 ± 0.12 kg (± SEM), 586 ± 11.0 days (± SEM) and 3314 ± 98.5 kg (± SEM), respectively. The lactation curve reached its peak during the 4th month after parturition (mean ± SEM, 8.9 ± 0.04 kg), then it declined gradually, falling to 50% of the maximum by the 16th month postpartum (mean ± SEM, 4.3 ± 0.06 kg). Milking three times a day did not increase daily milk production compared to two times milking. Mean total viable bacterial count (TVC) and mean somatic cell count (SCC, ± SEM) of bulk raw camel milk were 4,403 ± 94 CFU/cm3 and 392,602 ± 5,999 cells/cm3 for a one-year period, respectively. There was a significant difference among months (P fat, protein, lactose, total solids (TS) and solid-non-fat (SNF) concentrations of individual milk samples were 2.51 ± 0.03%, 2.60 ± 0.01%, 4.03 ± 0.03%, 9.98 ± 0.03% and 7.56 ± 0.03%, respectively. Lactation period, average daily milk production and morning vs. evening milking significantly influenced milk chemical composition. For the 470 camels in the breeding programme, end-of-season pregnancy rate and birth rate were 87.0% and 82.6%, respectively, after natural mating. We have demonstrated that sustainable milk production is possible from a traditional species, the dromedary camel, under an intensive management system.

  9. Raw Milk Hygiene at Local Markets and Automatic Milk Dispenser Machines

    Directory of Open Access Journals (Sweden)

    Gheorghe Şteţca

    2014-11-01

    Full Text Available In Romania, direct sales of raw milk to the final consumer is developed based on the local regulations. These are in accordance to European Regulation that must meet some quality requirements for the total number of germs, somatic cells, without antibiotics, coming from healthy animals who did not suffer from diseases that can be transmitted to humans through milk. Raw milk is sold in Romania in local markets and by automatic milk dispenser machines. Based on these regulations, a study regarding the quality and security to human health of raw milk was conducted on the commercialized milk in local markets and automatic milk dispensers. During May-June 2014 samples of raw milk were collected from Cluj-Napoca local markets and automatic milk dispensers. All samples were kept to refrigeration conditions until the moment of analyze which took place at the sampling day. The following parameters were taken into account: fat content, protein, casein, lactose, nonfat dry matter, pH, milk freezing point, added water, antibiotics residues, milk urea, number of germ cells and somatic cells. All obtained results were verified by the validated methods applied. Our research can be forward conducted in order to verify the hygiene and composition of milk from the whole dairy chain. 

  10. Effect of Holder pasteurization on macronutrients and immunoglobulin profile of pooled donor human milk.

    Science.gov (United States)

    Adhisivam, B; Vishnu Bhat, B; Rao, Krishna; Kingsley, S M; Plakkal, Nishad; Palanivel, C

    2018-03-27

    The objective of this study was to study the effect of Holder pasteurization on macronutrients and immunoglobulin profile of pooled donor human milk. This descriptive study was conducted in a Human Milk Bank of a tertiary care teaching institute in south India. Thirty random paired pooled donor human milk samples (before and after pasteurization) were analyzed for macronutrients (protein, fat, carbohydrates) using infrared spectroscopy. Similarly, immunoglobulin profile (IgA and IgG) before and after pasteurization was quantified using ELISA. The mean values of protein, fat, and carbohydrates in pooled donor milk pre-pasteurization were 1.6, 3.6, and 6.1 g/dl compared with post-pasteurization values 1.4, 2.7, and 5.9 g/dl, respectively. Pasteurization reduced protein, fat, and energy content of pooled donor milk by 12.5%, 25%, and 16%, respectively. However, carbohydrates were not significantly reduced. Pasteurization decreased IgA by 30% and IgG by 60%. Holder pasteurization of pooled donor human milk decreases protein, fat, and energy content and also reduces the levels of IgA and IgG.

  11. Body fat and dairy product intake in lactase persistent and non-persistent children and adolescents

    Directory of Open Access Journals (Sweden)

    Ricardo Almon

    2010-06-01

    Full Text Available Background : Lactase non-persistent (LNP individuals may be lactose intolerant and therefore on a more restricted diet concerning milk and milk products compared to lactase persistent (LP individuals. This may have an impact on body fat mass. Objective : This study examines if LP and LNP children and adolescents, defined by genotyping for the LCT-13910 C > T polymorphism, differ from each other with regard to milk and milk product intake, and measures of body fat mass. Design : Children (n=298, mean age 9.6 years and adolescents (n=386, mean age 15.6 years, belonging to the Swedish part of the European Youth Heart Study, were genotyped for the LCT-13910 C > T polymorphism. Dietary intakes of reduced and full-fat dairy varieties were determined. Results : LNP (CC genotype subjects consumed less milk, soured milk and yoghurt compared to LP (CT/TT genotype subjects (p<0.001. Subsequent partitioning for age group attenuated this observation (p=0.002 for children and p=0.023 in adolescents. Six subjects were reported by parents to be ‘lactose intolerant’, none of whom were LNP. LNP children and adolescents consumed significantly less reduced fat milk and milk products than LP children and adolescents (p=0.009 for children and p = 0.001 for adolescents. Conclusions : We conclude that LP is linked to an overall higher milk and dairy intake, but is not linked to higher body fat mass in children and adolescents.

  12. Impact of automatic milking systems on dairy cattle producers' reports of milking labour management, milk production and milk quality.

    Science.gov (United States)

    Tse, C; Barkema, H W; DeVries, T J; Rushen, J; Pajor, E A

    2018-04-04

    Automatic milking systems (AMS), or milking robots, are becoming widely accepted as a milking technology that reduces labour and increases milk yield. However, reported amount of labour saved, changes in milk yield, and milk quality when transitioning to AMS vary widely. The purpose of this study was to document the impact of adopting AMS on farms with regards to reported changes in milking labour management, milk production, milk quality, and participation in dairy herd improvement (DHI) programmes. A survey was conducted across Canada over the phone, online, and in-person. In total, 530 AMS farms were contacted between May 2014 and the end of June 2015. A total of 217 AMS producers participated in the General Survey (Part 1), resulting in a 41% response rate, and 69 of the respondents completed the more detailed follow-up questions (Part 2). On average, after adopting AMS, the number of employees (full- and part-time non-family labour combined) decreased from 2.5 to 2.0, whereas time devoted to milking-related activities decreased by 62% (from 5.2 to 2.0 h/day). Median milking frequency was 3.0 milkings/day and robots were occupied on average 77% of the day. Producers went to fetch cows a median of 2 times/day, with a median of 3 fetch cows or 4% of the herd per robot/day. Farms had a median of 2.5 failed or incomplete milkings/robot per day. Producers reported an increase in milk yield, but little effect on milk quality. Mean milk yield on AMS farms was 32.6 kg/cow day. Median bulk tank somatic cell count was 180 000 cells/ml. Median milk fat on AMS farms was 4.0% and median milk protein was 3.3%. At the time of the survey, 67% of producers were current participants of a DHI programme. Half of the producers who were not DHI participants had stopped participation after adopting AMS. Overall, this study characterized impacts of adopting AMS and may be a useful guide for making this transition.

  13. Type of cows' milk consumption and relationship to health predictors in New Zealand preschool children.

    Science.gov (United States)

    Mazahery, Hajar; Camargo, Carlos A; Cairncross, Carolyn; Houghton, Lisa A; Grant, Cameron C; Coad, Jane; Conlon, Cathryn A; von Hurst, Pamela R

    2018-01-19

    New Zealand dietary guidelines recommend children from two years of age consume low- or reduced-fat milk. We aimed to investigate the predictors of type of milk consumption in preschool children. Data were drawn from a cross-sectional study which enrolled preschool children (2-milk was consumed regularly by 88% of children. Of these, 26% consumed plain low- or reduced-fat milk, while 74% consumed full-fat milk. The adjusted odds of consuming plain low- or reduced-fat milk were increased in older children: three-year old (OR=1.80, 95% CI 1.29-2.50); four-year old (OR=1.93, 95% CI 1.38-2.72) versus two-year old children, and were decreased in Māori (OR=0.56, 95% CI 0.36-0.88) and Pacific children (OR=0.32, 95% CI 0.12-0.86) compared with New Zealand European children. Approximately 18% of children were overweight/obese. The odds (adjusted for socio-demographic characteristics) of consuming plain low- or reduced-fat milk were increased in overweight children (OR=1.74, 95% CI 1.20-2.54) than normal weight children. The type of milk consumed by preschool children varies with child demographics and anthropometry. Further research is warranted to investigate caregivers/parents' knowledge about dietary guidelines and to determine the causal relationship between obesity and milk type consumption. The findings of the current study may have important implications for developing and shaping interventions and in helping shape public health policy and practice to promote cows' milk consumption in preschool children.

  14. Effect of preservatives on the accuracy of mid-infrared milk component testing.

    Science.gov (United States)

    Barbano, D M; Wojciechowski, K L; Lynch, J M

    2010-12-01

    Our objective was to determine the effect of commonly used milk preservatives on the accuracy of fat, protein, and lactose content determination in milk by mid-infrared (mid-IR) milk analysis. Two producer raw milks (Holstein and Jersey) and 2 pasteurized modified milks, 1 similar to Holstein milk and 1 similar to Jersey milk were used as the 4 different milk sources. Seven different milk preservative approaches (K(2)Cr(2)O(7) and 6 different bronopol-based preservatives) and a portion of unpreserved milk for each of the 4 different milks sources were tested for fat B, lactose, protein, and fat A. The experiment was replicated 3 times (28 d each) for a total of 84 d. Two mid-infrared (mid-IR) transmittance milk analyzers (an optical and a virtual filter instrument) were used. A large batch of pilot milk was prepared from pasteurized, homogenized, unpreserved whole milk, split into vials, quick frozen by immersion in liquid nitrogen, and transferred into a -80 °C freezer. Pilots were thawed and analyzed on each testing day during the study. Significant increases were observed in all uncorrected readings on the pilot milks over the 84 d of the study, but the increases were gradual and small on each instrument for all components. Results from the study were corrected for these changes. A significant difference in mid-IR fat A readings was observed, whereas no differences were detected for fat B, lactose, or protein between unpreserved and preserved milks containing 0.02% K(2)Cr(2)O(7.) Therefore, K(2)Cr(2)O(7) has little or no effect on mid-IR test results. All bronopol-based preservative approaches in this study differed in mid-IR test results compared with K(2)Cr(2)O(7)-preserved and unpreserved milks, with the largest effect on protein results. Mid-IR uncorrected readings increased with time of refrigerated storage at 4°C for all preservative approaches, with the largest increase for protein. The rate of increase in uncorrected readings with time of storage was

  15. World production and quality of cow's milk

    Directory of Open Access Journals (Sweden)

    Petar Bosnić

    2003-01-01

    Full Text Available World milk production has a great economical effect being in the function of human food production and nutrition. Milk is obtained from cows, buffalos, sheeps, goats, camels and donkey with cow's milk production dominating. The world milk production in 2000 was 568.480 thousands of tons of all types of milk of which 484.895 thousands tons are cow's milk with a total of 85.30 % of the world milk production. Buffalo's milk production is on the second place with 61.913 thousands of tonnes (10.89 % production capacity. On the three continents (Europe, North America and Asia 81.82 % of total cow's milk production is located. Developed countries produce 50 % of total milk production, while higher milk production is forecast for the developing countries. The EU countries participate with 23.72 % in the world milk production and with 55.60 % on the European area. High annual lactation production, under selected cow's milk production, of above 6000 kg is located in developed countries, where annual participation of Israel accounts for over 10000 kg of milk per cow. Commercial milk production of genetics cattle accounts from 80 % to 85 %. Milk quality, with regard to milk fat and proteincontent, in developed countries is above an average value. With the annual milk production of 7000 kg of cow's milk, up to 294 kg of milk fat and 238 kg of protein are produced. Due to milk characteristics as agro-food product, milk and dairy products manufacture and transportation are in details regulated with existing quality standards. 95 % of the EU milk producers fulfil international hygienic rules on milk safety standards (somatic cells, microorganisms. With regard to long term development, until 2030, changes on herd management (outdoor and indoor exposure, between continents, will occur. In 2030, the world milk production is forecast to increase by 64%, with cow's milk production of 765.9 million tonnes.

  16. Seasonal variations of Saanen goat milk composition and the impact of climatic conditions.

    Science.gov (United States)

    Kljajevic, Nemanja V; Tomasevic, Igor B; Miloradovic, Zorana N; Nedeljkovic, Aleksandar; Miocinovic, Jelena B; Jovanovic, Snezana T

    2018-01-01

    The aim of this research was to investigate the effect of climatic conditions and their impact on seasonal variations of physico-chemical characteristics of Saanen goat milk produced over a period of 4 years. Lactation period (early, mid and late) and year were considered as factors that influence physico-chemical composition of milk. Pearson's coefficient of correlation was calculated between the physico-chemical characteristics of milk (fat, proteins, lactose, non-fat dry matter, density, freezing point, pH, titrable acidity) and climatic condition parameters (air temperature, temperature humidity index-THI, solar radiation duration, relative humidity). Results showed that all physico-chemical characteristics of Saanen goat milk varied significantly throughout the lactation period and years. The decrease of fat, protein, non-fat dry matter and lactose content in goat milk during the mid-lactation period was more pronounced than was previously reported in the literature. The highest values for these characteristics were recorded in the late lactation period. Observed variations were explained by negative correlation between THI and the physico-chemical characteristics of Saanen goat milk. This indicated that Saanen goats were very prone to heat stress, which implied the decrease of physico-chemical characteristics during hot summers.

  17. Bovine milk fat globule membrane affects virulence expression in Escherichia coli O157:H7.

    Science.gov (United States)

    Tellez, A; Corredig, M; Guri, A; Zanabria, R; Griffiths, M W; Delcenserie, V

    2012-11-01

    The aim of this study was to examine the effect of the bovine milk fat globule membrane (MFGM) on the virulence of Escherichia coli O157:H7. The MFGM was extracted from raw or heat-treated milk, resulting in 2 preparations differing in protein composition. Both heated and raw MFGM exerted an inhibitory effect on Shiga toxin gene expression by E. coli O157:H7 (ratios of -7.69 and -5.96, respectively). Interestingly, the effect was stronger with heated MFGM, with a larger decrease in expression of the virulence gene fliC (ratio of -9.43). The difference in effect observed between heated and raw MFGM could be explained by the difference in protein composition between the 2 preparations. These results show, for the first time, a specific effect of MFGM on expressionof Shiga toxin genes as well as genes involved in the motility of E. coli O157:H7. This may offer a new approach to mitigate the adverse health effects caused by E. coli O157:H7 infections. Copyright © 2012 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  18. The relationship between freezing point of milk and milk components and its changes during lactation in Czech Pied and Holstein cows

    Directory of Open Access Journals (Sweden)

    Gustav Chládek

    2005-01-01

    Full Text Available The freezing point of milk (FPM is an instant indicator of violated technological quality of raw milk, especially of dilution. FPM can also vary due to numerous effects associated with changes in milk composition and milk characteristics. Beside the effect of season, phase of lactation, breed, milk yield, sub-clinical mastitis etc. the impacts of nutrition and dietary or metabolic disorders are the most significant and the most frequent (GAJDŮŠEK, 2003. FPM is a relatively stable physical characteristic and due to osmotically active elements it ranges from – 0.510 to – 0.535 °C (HANUŠ et al., 2003b. Recently ŠUSTOVÁ (2001 studied the freezing point of milk in pool samples; she observed seasonal changes in FPM of mixed milk and the effect of different diets on FPM values. KOLOŠTA (2003 looked into the effect of grazing season on FPM. HANUŠ et al. (2003a analysed possible effects of handling of milk components on FPM.The aim of this work was to describe the relationship between FPM and milk components and the impact of breed, number and phase of lactation on FPM. We analysed 328 milk samples in total, out of which 137 samples were of Czech Pied cows and 191 samples of Holstein cows. The effect of number and phase of lactation was evaluated for both breeds together. The greatest coefficients of correlation in total were found between FPM and lactose content (r = 0.600 and solids non fat (r = 0.523. Lower coefficients of correlation were found between FPM and milk fat content (r = 0.235, milk protein content (r = 0.260 and urea concentration (r = 0.256. These coefficients were considerably lower in Holstein cows than in Czech Pied cows. The coefficients of correlation between FPM and number and phase of lactation and somatic cells count were insignificant. The total mean value of FPM was – 0.534 °C. Breed statistically significantly (P<0.01 affected FPM (+0.006 °C in C breed and milk fat content (+0.19 % in H

  19. Microorganism Utilization for Synthetic Milk

    Science.gov (United States)

    Morford, Megan A.; Khodadad, Christina L.; Caro, Janicce I.; Spencer, LaShelle E.; Richards, Jeffery T.; Strayer, Richard F.; Birmele, Michele N.; Wheeler, Raymond M.

    2014-01-01

    A desired architecture for long duration spaceflight, like aboard the International Space Station or for future missions to Mars, is to provide a supply of fresh food crops for the astronauts. However, some crops can create a high proportion of inedible plant waste. The main goal of the Synthetic Biology project, Cow in a Column, was to produce the components of milk (sugar, lipid, protein) from inedible plant waste by utilizing microorganisms (fungi, yeast, bacteria). Of particular interest was utilizing the valuable polysaccharide, cellulose, found in plant waste, to naturally fuel-through microorganism cellular metabolism- the creation of sugar (glucose), lipid (milk fat), and protein (casein) in order to produce a synthetic edible food product. Environmental conditions such as pH, temperature, carbon source, aeration, and choice microorganisms were optimized in the laboratory and the desired end-products, sugars and lipids, were analyzed. Trichoderma reesei, a known cellulolytic fungus, was utilized to drive the production of glucose, with the intent that the produced glucose would serve as the carbon source for milk fat production and be a substitute for the milk sugar lactose. Lipid production would be carried out by Rhodosporidium toruloides, yeast known to accumulate those lipids that are typically found in milk fat. Results showed that glucose and total lipid content were below what was expected during this phase of experimentation. In addition, individual analysis of six fatty acids revealed that the percentage of each fatty acid was lower than naturally produced bovine milk. Overall, this research indicates that microorganisms could be utilized to breakdown inedible solid waste to produce useable products. For future work, the production of the casein protein for milk would require the development of a genetically modified organism, which was beyond the scope of the original project. Additional trials would be needed to further refine the required

  20. Assessing the effects of different prebiotic dietary oligosaccharides in sheep milk ice cream.

    Science.gov (United States)

    Balthazar, C F; Silva, H L A; Vieira, A H; Neto, R P C; Cappato, L P; Coimbra, P T; Moraes, J; Andrade, M M; Calado, V M A; Granato, D; Freitas, M Q; Tavares, M I B; Raices, R S L; Silva, M C; Cruz, A G

    2017-01-01

    The objective of this study was to assess the effects of different prebiotic dietary oligosaccharides (inulin, fructo-oligosaccharide, galacto-oligossacaride, short-chain fructo-oligosaccharide, resistant starch, corn dietary oligosaccharide and polydextrose) in non-fat sheep milk ice cream processing through physical parameters, water mobility and thermal analysis. Overall, the fat replacement by dietary prebiotic oligosaccharides significantly decreased the melting time, melting temperature and the fraction and relaxation time for fat and bound water (T 22 ) while increased the white intensity and glass transition temperature. The replacement of sheep milk fat by prebiotics in sheep milk ice cream constitutes an interesting option to enhance nutritional aspects and develop a functional food. Copyright © 2016 Elsevier Ltd. All rights reserved.

  1. effect of gamma radiation on some properties of milk and milk products

    Energy Technology Data Exchange (ETDEWEB)

    Ibrahim, M K

    1984-07-01

    The aim of this work was to study the effect of gamma irradiation (safety doses to 0.75 M rad) on some properties of milk and some dairy products. Attention was focused on the behaviour of some nuisance and hazardous groups of microorganisms as well as some other properties towards irradiation of cows', buffaloes' and goats' milk. In addition , a study of the properties of their milk fat including its constants and fatty acids composition was undertaken . The utilization of this technique in the prolongation of the shelf life of some dairy products was also investigated.

  2. effect of gamma radiation on some properties of milk and milk products

    International Nuclear Information System (INIS)

    Ibrahim, M.K.

    1984-01-01

    The aim of this work was to study the effect of gamma irradiation (safety doses to 0.75 M rad) on some properties of milk and some dairy products. Attention was focused on the behaviour of some nuisance and hazardous groups of microorganisms as well as some other properties towards irradiation of cows', buffaloes' and goats' milk. In addition , a study of the properties of their milk fat including its constants and fatty acids composition was undertaken . The utilization of this technique in the prolongation of the shelf life of some dairy products was also investigated

  3. Enzymatic and fluorometric determination of triacylglycerols in cow milk and other opaque matrices

    DEFF Research Database (Denmark)

    Larsen, Torben; Larsen, Mette Krogh; Friggens, Nic

    2011-01-01

    The fat content of milk is an important indication of quality, both economically and physiologically. Existing analytical methods of milk fat are based on physical determination, i.e. gravimetric determination or near infrared spectroscopy (IR). Triacylglycerols (TAG) constitute up to 98% of tota...

  4. A new comprehensive index for discriminating adulteration in bovine raw milk.

    Science.gov (United States)

    Liu, Jing; Ren, Jing; Liu, Zhen-Min; Guo, Ben-Heng

    2015-04-01

    This paper proposes a new comprehensive index, called Q, which can effectively discriminate artificial adulterated milk from unadulterated milk. Both normal and adulterated samples of bovine raw milk were analysed by Fourier transform infrared spectroscopic instrument to measure the traditional indices of quality, including fat (FAT), protein (PRO), lactose (LAC), total solids (TS), non-fat solid (NFS), freezing point (FP) and somatic cell counts (SCC). From these traditional indices, this paper elaborates a method to build the index Q. First, correlated analysis and principle component analysis were used to select parameter pairs TS-FAT and FP-LAC as predominant variables. Second, linear-regression analysis and residual analysis are applied to determine the index Q and its discriminating ranges. The verification and two-blind trial results suggested that index Q could accurately detect milk adulteration with maltodextrin and water (as low as 1.0% of adulteration proportions), and with other nine kinds of synthetic adulterants (as low as 0.5% of adulteration proportions). Copyright © 2014 Elsevier Ltd. All rights reserved.

  5. METHOD EVALUATION TO MEASURE PERSISTENT BIOACCUMULATIVE TOXIC POLLUTANTS IN COW MILK

    Science.gov (United States)

    It is important to understand the persistent and bioaccumulative toxic (PBT) levels in milk, as milk fat may be one of the highest dietary sources of PBT exposure. Analysis of milk also allows the opportunity to investigate geographic variability, as milk is produced and distrib...

  6. Lipase in milk, curd and cheese

    NARCIS (Netherlands)

    Geurts, T.J.; Lettink, F.J.; Wouters, J.T.M.

    2003-01-01

    Presence of lipase in milk, curd, whey and cheese was studied. A small amount of the product was added to a large volume of lipase-free whole milk that had been made sensitive to lipolysis by homogenization. Increase of the acidity of the fat in the mixture, determined after incubation, was

  7. Effect of choline chloride supplementation on milk production and milk composition of Etawah grade goats

    Directory of Open Access Journals (Sweden)

    Supriyati

    2016-08-01

    Full Text Available Abstract Background The effect of choline chloride supplementation through forced drinking combined with concentrate diets containing Ca-fish oil on milk production and milk composition of Etawah Grade goats was evaluated. Choline chloride is an essential component in ruminant diets as it is required for fat metabolism. Method The experiment was conducted in a completely randomized block design with three types of treatments and eight replications. The trial had two successive experimental periods; the first, during the eight weeks of late pregnancy, and the second, during the first 12 weeks of lactation. Twenty-four Etawah Grade does in the second gestation period were divided into three treatment groups. Commercial choline chloride 60 % in corncobs-based powder was used as a source of choline chloride. The treatments were no supplementation (control and supplemented with either 4 g or 8 g/2days of choline chloride. Choline chloride was given to the animals through a forced drinking technique, after dissolving it in 60 ml drinking water. The initial body weight of does was 38.81 ± 3.66 kg. The does were penned individually, and were given fresh chopped King Grass ad libitum and 700 g/day of concentrate diets containing Ca-fish oil, starting eight weeks prior to expecting kidding and continuing for 12 weeks of parturition. Results All nutrient intakes were not significantly different (p > 0.05 among the treatments during the late pregnancy and the lactation periods. Supplementation did not affect (p > 0.05 the average daily gains and feed conversion ratio during pregnancy but gave effects (p < 0.05 on the average daily gains, feed conversion ratio and income over feed cost during lactation. The highest average daily milk yields and 4 % fat corrected milk yields were found in goats supplemented with 4 g/2days of choline chloride and increased by 17.00 % and 24.67 %, respectively, compared to the control. Moreover, milk

  8. Milk and Blood Cortisol and T3 Hormones Content and Milk Composition in Buffaloes as a Function of Lactating Number and Ambient Temperature

    International Nuclear Information System (INIS)

    Habeeb Alsaied, A.M.; Ibahim, M.KH.

    1998-01-01

    The effect of lactating number and ambient temperature on T 3 and cortisol levels in each of milk and blood and milk composition of lactating Water buffaloes was the objective of this study. The experiment was carried out on 72 animals including two periods through 1994. The first was carried out on 36 animals in February where the average of ambient temperature was 17.5 degree, while the second was conducted on another 36 animals in July where the average of ambient temperature was 37.1 degree . In both two periods, the animals were classified according to lactating number into 6 equal groups from the 1st to 6 th lactation number. The data showed that milk yield and T 3 , either in milk or in blood and milk fat, protein and lactose were significantly lower in July than in February. Whereas the opposite was true with cortisol level either in milk or in blood. Concerning the effect of lactation number, it was observed that milk and blood T 3 , milk and blood cortisol and milk fat, protein and lactose were affected significantly due to lactation number

  9. Is there a feeding strategy to increase milk casein content?

    Directory of Open Access Journals (Sweden)

    A. Formigoni

    2010-04-01

    Full Text Available Because more than 60% of milk produced in Italy is transformed into cheese, milk economical value strongly depends on cheese yield. Among the factors that influence cheese yield, milk casein and fat content plays a major role: when milk is converted into Grana Padano and Parmigiano reggiano, three grams of seasoned cheese are produced from one gram of milk casein.....

  10. Evidence of scrapie transmission to sheep via goat milk.

    Science.gov (United States)

    Konold, Timm; Thorne, Leigh; Simmons, Hugh A; Hawkins, Steve A C; Simmons, Marion M; González, Lorenzo

    2016-09-17

    Previous studies confirmed that classical scrapie can be transmitted via milk in sheep. The current study aimed to investigate whether scrapie can also be transmitted via goat milk using in vivo (new-born lambs fed milk from scrapie-affected goats due to the unavailability of goat kids from guaranteed scrapie-free herds) and in vitro methods (serial protein misfolding cyclic amplification [sPMCA] on milk samples). In an initial pilot study, new-born lambs of two different prion protein gene (PRNP) genotypes (six VRQ/VRQ and five ARQ/ARQ) were orally challenged with 5 g brain homogenate from two scrapie-affected goats to determine susceptibility of sheep to goat scrapie. All sheep challenged with goat scrapie brain became infected based on the immunohistochemical detection of disease-associated PrP (PrP(sc)) in lymphoid tissue, with an ARQ/ARQ sheep being the first to succumb. Subsequent feeding of milk to eight pairs of new-born ARQ/ARQ lambs, with each pair receiving milk from a different scrapie-affected goat, resulted in scrapie in the six pairs that received the largest volume of milk (38-87 litres per lamb), whereas two pairs fed 8-9 litres per lamb, and an environmental control group raised on sheep milk from healthy ewes, did not show evidence of infection when culled at up to 1882 days of age. Infection in those 12 milk recipients occurred regardless of the clinical status, PrP(sc) distribution, caprine arthritis-encephalitis virus infection status and PRNP polymorphisms at codon 142 (II or IM) of the donor goats, but survival time was influenced by PRNP polymorphisms at codon 141. Serial PMCA applied to a total of 32 milk samples (four each from the eight donor goats collected throughout lactation) detected PrP(sc) in one sample each from two goats. The scrapie agent was present in the milk from infected goats and was able to transmit to susceptible species even at early preclinical stage of infection, when PrP(sc) was undetectable in the brain of the

  11. ANN and RSM modelling of antioxidant characteristics of kombucha fermented milk beverages with peppermint

    Directory of Open Access Journals (Sweden)

    Jasmina Vitas

    2018-01-01

    Full Text Available Antioxidant activity to stable DPPH radical (AADPPH and unstable hydroxyl radicals (AA.OH and nutraceuticals (monounsaturated fatty acids (MUFAs, polyunsaturated fatty acids (PUFAs and ascorbic acid content of kombucha fermented milks with peppermint (KFM-P were modelled and optimised. Beverages were produced by the addition of 10 % of kombucha peppermint inoculum to the milk containing 0.8, 1.6 and 2.8 % milk fat at 37, 40 and 43 °C. Response surface methodology (RSM indicated opposite response surfaces for AADPPH and AA.OH PUFAs and ascorbic acid, as most significant and influential factors, were included in graphical optimization and gave the working region for obtaining products of highest antioxidant quality: lower temperatures and milk fat up to 1.8 %; higher temperatures and milk fat of maximum 1.6 %. ANN modelling of antioxidant characteristics of kombucha fermented milk beverages with peppermint was, as expected, more accurate than RSM.

  12. Randomized, double-blind, controlled, comparative trial of formula food containing soy protein vs. milk protein in visceral fat obesity. FLAVO study

    International Nuclear Information System (INIS)

    Takahira, Masaya; Noda, Keita; Fukushima, Mikio; Zhang, Bo; Mitsutake, Ryoko; Uehara, Yoshinari; Ogawa, Masahiro; Saku, Keijiro; Kakuma, Tatsuyuki

    2011-01-01

    The purpose of the present study was to clarify the efficacy of soy at reducing visceral fat. A randomized, double-blind, controlled, comparative trial was carried out to compare formula food containing soy protein (SP) to the same food in which soy was replaced with milk protein (MP). Forty-eight participants were enrolled for the treatment of visceral fat obesity (visceral fat area >100 cm 2 on computed tomography). The SP formula contained 12 g of SP, 9 g of MP, and other nutrients, and was given for 20 weeks in the morning, while in the MP formula SP was replaced with MP. During the 20 weeks of the trial period, visceral fat area and subcutaneous fat area in the MP group were significantly reduced, while those in the SP group did not change as assessed on analysis of covariance. Although waist circumference was reduced in both the SP and MP groups, body weight and body mass index were significantly reduced only in the MP group. Based on a mixed-effects model, the difference in log-transformed visceral fat profiles between the 2 groups was statistically significant (P<0.05), while a negative relationship was observed between the changes in visceral fat and adiponectin in the MP group (P<0.001), but not in the SP group. Formula food containing MP is superior to that containing SP for reducing visceral and subcutaneous fat. (author)

  13. Body fat and dairy product intake in lactase persistent and non-persistent children and adolescents.

    Science.gov (United States)

    Almon, Ricardo; Patterson, Emma; Nilsson, Torbjörn K; Engfeldt, Peter; Sjöström, Michael

    2010-06-16

    Lactase non-persistent (LNP) individuals may be lactose intolerant and therefore on a more restricted diet concerning milk and milk products compared to lactase persistent (LP) individuals. This may have an impact on body fat mass. This study examines if LP and LNP children and adolescents, defined by genotyping for the LCT-13910 C > T polymorphism, differ from each other with regard to milk and milk product intake, and measures of body fat mass. Children (n=298, mean age 9.6 years) and adolescents (n=386, mean age 15.6 years), belonging to the Swedish part of the European Youth Heart Study, were genotyped for the LCT-13910 C > T polymorphism. Dietary intakes of reduced and full-fat dairy varieties were determined. LNP (CC genotype) subjects consumed less milk, soured milk and yoghurt compared to LP (CT/TT genotype) subjects (pproducts than LP children and adolescents (p=0.009 for children and p=0.001 for adolescents). We conclude that LP is linked to an overall higher milk and dairy intake, but is not linked to higher body fat mass in children and adolescents.

  14. The effect of processing parameters on the structure of fermented milk products with transglutaminase addition

    Directory of Open Access Journals (Sweden)

    Iličić Mirela D.

    2013-01-01

    Full Text Available This study is concerned with the effect of concentration of transglutaminase (TG, content of milk fat and starter culture type (probiotic and kombucha on the structure of fermented milk products. The application of TG significantly improved textural characteristics of the fermented milk products. The firmness of the samples produced from milk with 0.1g100g-1 and 0.9g100g-1 fat content with probiotic starter were by 33% and 17.6% higher, respectively, compared to the control samples. During ten days of storage, the value of the hysteresis loop area of all samples produced from milk with 0.9g100g-1 fat content with TG addition, decreased by 14%. [Projekat Ministarstva nauke Republike Srbije, br. 46009

  15. Production optimization of probiotic soft cheese made from goat's and cow's milk

    Directory of Open Access Journals (Sweden)

    Ida Drgalić

    2006-07-01

    Full Text Available The aim of this study was to determine optimal rennet share and fat content in milk for probiotic soft cheeseproduction made from goat's and cow's milk using DVS mixed probiotic culture ABT-4 (Lactobacillus acidophilus, Bifidobacterium spp. and Streptococcus thermophilus, with desirable sensory properties, which will be acceptable by consumers. The best sensory scores had samples of probiotic soft cheese produced in laboratory conditions from milk with 1% of milk fat, pasteurized at 65°C/30 min., fermented at 38°C with 2% culture. To achieve characteristic consistency of traditional soft cheese, 0.01% of rennet was added to goat's milk. Probiotic soft cheese made from cow's and goat's milk, produced under optimal conditions, were 100% acceptable by the tested consumers.

  16. Measures of self-efficacy and norms for low-fat milk consumption are reliable and related to beverage consumption among 5th graders at school lunch

    Science.gov (United States)

    The objective was to determine the reliability and validity of scales measuring low-fat milk consumption self-efficacy and norms during school lunch among a cohort of 5th graders. Two hundred seventy-five students completed lunch food records and a psychosocial questionnaire measuring self-efficacy ...

  17. Nutritional value of raw soybeans, extruded soybeans, roasted soybeans and tallow as fat sources in early lactating dairy cows.

    Science.gov (United States)

    Amanlou, H; Maheri-Sis, N; Bassiri, S; Mirza-Aghazadeh, A; Salamatdust, R; Moosavi, A; Karimi, V

    2012-01-01

    Thirty multiparous Holstein cows (29.8 ± 4.01days in milk; 671.6 ± 31.47 kg of body weight) were used in a completely randomized design to compare nutritional value of four fat sources including tallow, raw soybeans, extruded soybeans and roasted soybeans for 8 weeks. Experimental diets were a control containing 27.4 % alfalfa silage, 22.5% corn silage, and 50.1% concentrate, and four diets with either tallow, raw soybean, extruded soybean, or roasted soybean added to provide 1.93% supplemental fat. Dry matter and NEL intakes were similar among treatments, while cows fed fat diets had significantly (Pfat. Supplemental fat, whether tallow or full fat soybeans increased milk production (1.89-2.45 kg/d; PMilk fat yield and percentage of cows fed fat-supplemented diets were significantly (Pfat-supplemented diets, roasted soybean caused highest milk fat yield and extruded soybean caused lowest milk fat yield. There was no significant effect of supplemental fat on the milk protein and lactose content and yield. Feed efficiency of fat-supplemented diets was significantly (Pfat sources on production response of cows, fat originating from heat-treated soybean help to minimize imported RUP (rumen undegradable protein) sources level as fish meal in comparison with tallow and raw soybean oil. In the Current study, there was no statistical significance among nutritional values of oil from extruded soybeans and roasted soybeans.

  18. QUALITY AND SAFETY OF RAW COW’S MILK IN SLOVAKIA IN 2011

    Directory of Open Access Journals (Sweden)

    Jozef Čurlej

    2012-04-01

    Full Text Available The quality and safety of raw cow’s milk is very important for dairy companies and consumers of milk products. Due to the methods of production, it is impossible to completely eliminate contamination of milk with microorganisms, therefore the microbial content of milk is a major feature in determining its quality. Other important factors to consider include somatic cells count, veterinary drug residues, milk composition and freezing point. Somatic cells represent the udder health and can be used for monitoring of subclinical mastitis. A high level of somatic cells can increase proteolysis in milk which affects technological processes. Veterinary drugs administered to cows may lead to residues in the milk which are harmful to humans. The content of fat, protein and solids-non-fat are the main indicators used by dairies for technological purposes. In this article we discuss the quality and safety of raw cow’s milk in Slovakia during 2011. We found that 73.53% of samples tested for somatic cell count, and 84.54% of samples tested for total bacterial count, met the European Union legislation limits. We found the largest decrease in fat and protein content was during the summer period and the largest increase was in the winter period. We found that 92.14 %, 98.7% and 91.38% of samples met the limit presented in STN 570529:1999 for fat content, protein content and freezing point respectively. The percentage of drug positive samples was 0.087%.doi:10.5219/189

  19. Validation of mid-infrared spectroscopy for macronutrient analysis of human milk.

    Science.gov (United States)

    Parat, S; Groh-Wargo, S; Merlino, S; Wijers, C; Super, D M

    2017-07-01

    Human milk has considerable variation in its composition. Hence, the nutrient profile is only an estimate and can result in under- or over-estimation of the intake of preterm infants. Mid-infrared (MIR) spectroscopy is an evolving technique for analyzing human milk but needs validation before use in clinical practice. Human milk samples from 35 mothers delivering at 35 weeks to term gestation were analyzed for macronutrients by MIR spectroscopy and by standard laboratory methods using Kjeldahl assay for protein, Mojonnier assay for fat and high-pressure liquid chromatography assay for lactose. MIR analysis of the macronutrients in human milk correlated well with standard laboratory tests with intraclass correlation coefficients of 0.997 for fat, 0.839 for protein and 0.776 for lactose. Agreement between the two methods was excellent for fat, and moderate for protein and lactose (Pmilk. Agreement between the methodologies varies by macronutrient.

  20. Are fat acids of human milk impacted by pasteurization and freezing?

    Science.gov (United States)

    Borgo, Luiz Antônio; Coelho Araújo, Wilma Maria; Conceição, Maria Hosana; Sabioni Resck, Inês; Mendonça, Márcio Antonio

    2014-10-03

    The Human Milk Bank undergo human milk to pasteurization, followed by storage in a freezer at -18° C for up to six months to thus keep available the stocks of this product in maternal and infant hospitals. The objective of this study was to evaluate the effects of processing on the lipid fraction of human milk. A sample of human milk was obtained from a donor and was subdivided into ten sub-samples that was subjected to the following treatments: LC = raw milk; T0 = milk after pasteurization; T30 = milk after pasteurization and freezing for 30 days; T60 = milk after pasteurization and freeze for 60 days, and so on every 30 days until T240 = milk after pasteurization and freezing for 240 days, with 3 repetitions for each treatment. Lipids were extracted, methylated and fatty acid profiles determined by gas chromatography. The fatty acids were characterized by nuclear magnetic resonance and functional groups were identified by infrared spectroscopy. There were variations in the concentration of fatty acids. For unsaturated fatty acids there was increasing trend in their concentrations. The IR and NMR analyze characterized and identified functional groups presents in fatty acids. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.

  1. Cow's milk quality and energy value during different lactation stages.

    Science.gov (United States)

    Salamończyk, Ewa

    2013-01-01

    The quality of dairy products, raw milk in particular, depends on many factors. Low bacterial and somatic cell counts are basic determinants of the appropriate raw milk quality. The objective of the work was to assess the effect of selected factors, that is, the age of cows and their daily milk performance, on cytological quality (somatic cell count) and energy value of milk produced at individual stages of lactation. Somatic cell count and energy value of cow's milk were assessed. A total of 229 792 milk samples were examined. Data for analysis were taken from milk records of 350 dairy herds. It was demonstrated that, of all the lactations studied, the fi rst lactation (from calving to the 100th day of lactation) was characterised by the highest daily milk performance (25.1 kg) and the lowest somatic cell count (356 thous./1 ml), fat, protein and dry matter contents (4.06, 2.96 and 12.41%, respectively) and milk calorific value (732 kcal/kg). The highest energy value was recorded in cow's milk produced towards the end of lactation, that is from day 300 till the end of lactation (842 kcal/kg). High milk calorific value in late lactation and high fat and protein contents were accompanied by low raw milk quality.

  2. Nutritional value of raw soybeans, extruded soybeans, roasted soybeans and tallow as fat sources in early lactating dairy cows

    Directory of Open Access Journals (Sweden)

    A. Moosavi

    2012-09-01

    Full Text Available Thirty multiparous Holstein cows (29.8 ± 4.01days in milk; 671.6 ± 31.47 kg of body weight were used in a completely randomized design to compare nutritional value of four fat sources including tallow, raw soybeans, extruded soybeans and roasted soybeans for 8 weeks. Experimental diets were a control containing 27.4 % alfalfa silage, 22.5% corn silage, and 50.1% concentrate, and four diets with either tallow, raw soybean, extruded soybean, or roasted soybean added to provide 1.93% supplemental fat. Dry matter and NEL intakes were similar among treatments, while cows fed fat diets had significantly (P<0.05 high NEL intakes when compared to control with no fat. Supplemental fat, whether tallow or full fat soybeans increased milk production (1.89-2.45 kg/d; P<0.01 and FCM production (1.05-2.79; P<0.01. Milk fat yield and percentage of cows fed fat-supplemented diets were significantly (P<0.01 and P<0.05 respectively higher than control. Between fat-supplemented diets, roasted soybean caused highest milk fat yield and extruded soybean caused lowest milk fat yield. There was no significant effect of supplemental fat on the milk protein and lactose content and yield. Feed efficiency of fat-supplemented diets was significantly (P<0.01 higher than control. Body weight, body weight change and BCS (body condition score of cows, as well as energy balance and energy efficiency were similar between treatments. In conclusion, while there was no significant effect of fat sources on production response of cows, fat originating from heat-treated soybean help to minimize imported RUP (rumen undegradable protein sources level as fish meal in comparison with tallow and raw soybean oil. In the Current study, there was no statistical significance among nutritional values of oil from extruded soybeans and roasted soybeans.

  3. Effect on feed intake, milk production and milk composition of ...

    African Journals Online (AJOL)

    In each experiment, 10 randomly selected Holstein cows were fed the five diets according to a double 5 x 5 Latin square experimental design. ... In the trial using a 50 : 50 mixture of LH and OH as roughage source, the fat content of milk ...

  4. Regular-fat dairy and human health

    DEFF Research Database (Denmark)

    Astrup, Arne; Bradley, Beth H Rice; Brenna, J Thomas

    2016-01-01

    In recent history, some dietary recommendations have treated dairy fat as an unnecessary source of calories and saturated fat in the human diet. These assumptions, however, have recently been brought into question by current research on regular fat dairy products and human health. In an effort to......, cheese and yogurt, can be important components of an overall healthy dietary pattern. Systematic examination of the effects of dietary patterns that include regular-fat milk, cheese and yogurt on human health is warranted....

  5. Detection and characterisation of Complement protein activity in bovine milk by bactericidal sequestration assay.

    Science.gov (United States)

    Maye, Susan; Stanton, Catherine; Fitzgerald, Gerald F; Kelly, Philip M

    2015-08-01

    While the Complement protein system in human milk is well characterised, there is little information on its presence and activity in bovine milk. Complement forms part of the innate immune system, hence the importance of its contribution during milk ingestion to the overall defences of the neonate. A bactericidal sequestration assay, featuring a Complement sensitive strain, Escherichia coli 0111, originally used to characterise Complement activity in human milk was successfully applied to freshly drawn bovine milk samples, thus, providing an opportunity to compare Complement activities in both human and bovine milks. Although not identical in response, the levels of Complement activity in bovine milk were found to be closely comparable with that of human milk. Differential counts of Esch. coli 0111 after 2 h incubation were 6.20 and 6.06 log CFU/ml, for raw bovine and human milks, respectively - the lower value representing a stronger Complement response. Exposing bovine milk to a range of thermal treatments e.g. 42, 45, 65, 72, 85 or 95 °C for 10 min, progressively inhibited Complement activity by increasing temperature, thus confirming the heat labile nature of this immune protein system. Low level Complement activity was found, however, in 65 and 72 °C heat treated samples and in retailed pasteurised milk which highlights the outer limit to which high temperature, short time (HTST) industrial thermal processes should be applied if retention of activity is a priority. Concentration of Complement in the fat phase was evident following cream separation, and this was also reflected in the further loss of activity recorded in low fat variants of retailed pasteurised milk. Laboratory-based churning of the cream during simulated buttermaking generated an aqueous (buttermilk) phase with higher levels of Complement activity than the fat phase, thus pointing to a likely association with the milk fat globule membrane (MFGM) layer.

  6. Genetic parameters of blood β-hydroxybutyrate predicted from milk infrared spectra and clinical ketosis, and their associations with milk production traits in Norwegian Red cows.

    Science.gov (United States)

    Belay, T K; Svendsen, M; Kowalski, Z M; Ådnøy, T

    2017-08-01

    The aim of this study was to estimate genetic parameters for blood β-hydroxybutyrate (BHB) predicted from milk spectra and for clinical ketosis (KET), and to examine genetic association of blood BHB with KET and milk production traits (milk, fat, protein, and lactose yields, and milk fat, protein, and lactose contents). Data on milk traits, KET, and milk spectra were obtained from the Norwegian Dairy Herd Recording System with legal permission from TINE SA (Ås, Norway), the Norwegian Dairy Association that manages the central database. Data recorded up to 120 d after calving were considered. Blood BHB was predicted from milk spectra using a calibration model developed based on milk spectra and blood BHB measured in Polish dairy cows. The predicted blood BHB was grouped based on days in milk into 4 groups and each group was considered as a trait. The milk components for test-day milk samples were obtained by Fourier transform mid-infrared spectrometer with previously developed calibration equations from Foss (Hillerød, Denmark). Veterinarian-recorded KET data within 15 d before calving to 120 d after calving were used. Data were analyzed using univariate or bivariate linear animal models. Heritability estimates for predicted blood BHB at different stages of lactation were moderate, ranging from 0.250 to 0.365. Heritability estimate for KET from univariate analysis was 0.078, and the corresponding average estimate from bivariate analysis with BHB or milk production traits was 0.002. Genetic correlations between BHB traits were higher for adjacent lactation intervals and decreased as intervals were further apart. Predicted blood BHB at first test day was moderately genetically correlated with KET (0.469) and milk traits (ranged from -0.367 with protein content to 0.277 with milk yield), except for milk fat content from across lactation stages that had near zero genetic correlation with BHB (0.033). These genetic correlations indicate that a lower BHB is genetically

  7. Milk composition and its relationship with weaning weight in Charolais catte

    Directory of Open Access Journals (Sweden)

    Víctor Inocencio Pacheco Contreras

    2015-06-01

    Full Text Available To determine the effects of a number of non-genetic factors on milk components and estimate their indirect relationships with weaning weight (WW205, the percentages of protein, fat, lactose and solids non-fat in Charolais cows from Mexico were estimated. Lactation period (LP and calving season (CS had significant effects on protein and fat, whereas lactose and solids non-fat were only affected by the LP. Sire line and age of the dam had significant effects on calf birth weight, while CS affected WW205. Residual correlations between milk components and WW205 suggest a low but significant correlation with lactose. These results demonstrate the importance of several non-genetic factors on the composition of milk from Charolais cows managed under extensive cow-calf production systems and the indirect relationships between these factors and the weaning weight of a calf.

  8. Caprine and ovine Greek dairy products: The official German method generates false-positive results due to κ-casein gene polymorphism.

    Science.gov (United States)

    Tsartsianidou, V; Triantafillidou, D; Karaiskou, N; Tarantili, P; Triantafillidis, G; Georgakis, E; Triantafyllidis, A

    2017-05-01

    Caseins are widely used for species identification of dairy products. Isoelectric focusing (IEF) of para-κ-casein peptide is used as the official German method for the differentiation between caprine (isoform A) and ovine (isoform B) dairy products, based on their different isoelectric points. The discrimination between Greek goat and ewe dairy products using IEF has, however, been shown to be problematic because of the existence of the ewe isoform in milk from Greek indigenous dairy goats. This could be due to nucleotide polymorphisms within the goat κ-casein gene of Greek indigenous breeds, which alter the isoelectric point of the para-κ-casein peptide and lead to false positive results. Previous DNA analysis of the goat κ-casein gene has shown high levels of polymorphism; however, no such information is available for Greek indigenous dairy goats. Therefore, 87 indigenous dairy goats were sequenced at exon IV of κ-casein gene. In total, 9 polymorphic sites were detected. Three nonsynonymous point mutations were identified, which change the isoelectric point of the goat para-κ-casein peptide so that it appears identical to that of the ewe peptide. Ten composite genotypes were reconstructed and 6 of them included the problematic point mutations. For the verification of genetic results, IEF was carried out. Both goat and ewe patterns appeared in the problematic genotypes. The frequency of these genotypes could be characterized as moderate (0.23) to high (0.60) within Greek indigenous breeds. However, this is not an issue restricted to Greece, as such genotypes have been detected in various non-Greek goat breeds. In conclusion, IEF based on the official German method is certainly inappropriate for ovine and caprine discrimination concerning Greek dairy goat products, and consequently a new method should be established. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  9. Effects of different fat sources, technological forms and characteristics of the basal diet on milk fatty acid profile in lactating dairy cows - a meta-analysis

    NARCIS (Netherlands)

    Sterk, A.R.; Vuuren, van A.M.; Hendriks, W.H.; Dijkstra, J.

    2012-01-01

    A meta-analysis was conducted to study milk fatty acid (FA) profile in dairy cows in response to changes in dietary nutrient composition in relation to supplementation of fat sources, their technological form, addition of fish oil and main forage type in the basal diet. Data comprised 151 treatment

  10. The positive effects of the revised milk and cheese allowances in the special supplemental nutrition program for women, infants, and children.

    Science.gov (United States)

    Andreyeva, Tatiana; Luedicke, Joerg; Henderson, Kathryn E; Schwartz, Marlene B

    2014-04-01

    In 2009, the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) implemented revisions to the WIC food packages. Milk and cheese allowances were reduced, and whole milk was disallowed for participants older than 23 months. Using a pre-post research design and scanner data from a New England supermarket chain on purchases of WIC households, this article assesses how the new WIC packages affected milk and cheese purchases and saturated fat intake among WIC households in Connecticut and Massachusetts. Milk and cheese volume purchased by 515 WIC households in Connecticut was compared before and after the WIC revisions (2009-2010) using generalized estimating equation models. Analysis for Massachusetts was descriptive. After implementation of the new WIC packages in Connecticut, whole-milk share declined from about 60% to 25% in WIC milk purchases, but remained flat at about 50% for purchases with non-WIC funds. Total milk volume fell by 14.2% (P<0.001), whole milk by half (P<0.001), and WIC-eligible cheese by 37.2% (P<0.001). Restrictions on whole milk shifted WIC purchases to reduced-fat milk in Connecticut and low-fat milk in Massachusetts, where reduced-fat milk is not permitted by WIC. The amounts of saturated fat from purchased milk and cheese declined by 85 g/month per WIC household in Connecticut and 107 g/month in Massachusetts. The 2009 WIC revisions led to a substantial decrease in purchases of whole milk and cheese among WIC families in New England. The related reduction in saturated fat intake could have important public health implications. Copyright © 2014 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

  11. Reference-free spectroscopic determination of fat and protein in milk in the visible and near infrared region below 1000nm using spatially resolved diffuse reflectance fiber probe.

    Science.gov (United States)

    Bogomolov, Andrey; Belikova, Valeria; Galyanin, Vladislav; Melenteva, Anastasiia; Meyer, Hans

    2017-05-15

    New technique of diffuse reflectance spectroscopic analysis of milk fat and total protein content in the visible (Vis) and adjacent near infrared (NIR) region (400-995nm) has been developed and tested. Sample analysis was performed through a probe having eight 200-µm fiber channels forming a linear array. One of the end fibers was used for the illumination and other seven - for the spectroscopic detection of diffusely reflected light. One of the detection channels was used as a reference to normalize the spectra and to convert them into absorbance-equivalent units. The method has been tested experimentally using a designed sample set prepared from industrial raw milk standards with widely varying fat and protein content. To increase the modelling robustness all milk samples were measured in three different homogenization degrees. Comprehensive data analysis has shown the advantage of combining both spectral and spatial resolution in the same measurement and revealed the most relevant channels and wavelength regions. The modelling accuracy was further improved using joint variable selection and preprocessing optimization method based on the genetic algorithm. The root mean-square errors of different validation methods were below 0.10% for fat and below 0.08% for total protein content. Based on the present experimental data, it was computationally shown that the full-spectrum analysis in this method can be replaced by a sensor measurement at several specific wavelengths, for instance, using light-emitting diodes (LEDs) for illumination. Two optimal sensor configurations have been suggested: with nine LEDs for the analysis of fat and seven - for protein content. Both simulated sensors exhibit nearly the same component determination accuracy as corresponding full-spectrum analysis. Copyright © 2017 Elsevier B.V. All rights reserved.

  12. Relationships between buffalo milk components and curd characteristics

    Directory of Open Access Journals (Sweden)

    F. Zicarelli

    2010-02-01

    Full Text Available The aim of this study was to evaluate the coefficients of correlation between curd chemical composition and milk characteristics, theoretical and real cheese yield and ratios between cheese yield and protein percentage. The analysis were performed on 326 milk samples collected from 60 half sib buffaloes, ascertained by DNA test, every 50 days. The percentages of dry matter, proteins and fat of the curd were inversely correlated to the curd firmness (a30, a low enzymatic phase of coagulation and low pH value. Percentage of dry matter in the curd was positively correlated with proteins, casein and fat of the milk and negatively with lactose. Furthermore, dry matter and proteins percentages are also positively correlated with theoretical cheese yield and its ratio with real cheese yield, curd dry matter from 1 litre of milk and the ratio between curd dry matter and protein percentage. Negative correlations were found with real cheese yield at 28 hours (r = - 0.100; P< 0.01 and its ratio with protein percentage. An inverse relationship was highlighted between curd proteins percentage and fat of either milk and curd, while a direct association was present with lactose. A higher protein percentage in the curd was linked to a lower cheese yield and a lower ratio between cheese yield and proteins. Ash of the curd, finally, showed similar association to those described for proteins.

  13. Characteristics of the lactation, chemical composition milk hygiene quality of the Littoral-Dinaric ass

    Directory of Open Access Journals (Sweden)

    Ante Ivanković

    2009-06-01

    Full Text Available Milk production is one of the possible economic uses of donkey population. The Littoral- Dinaric donkey is numerous, but the structural changes in rural areas during the last decade have pushed it into a group of endangered genetic heritage. The aim of this research is to determine the production potential, lactation characteristics, chemical composition and hygienic quality of the Littoral-Dinaric ass milk. The average milk production was 172.12 mL per milking with the average fat percentage of 0.33 %, milk protein 1.55 %, and lactose 6.28 %. The low average number of somatic cells and bacterial count are noticed in ass’s milk (4.09 mL log-1; 3.58 mL log-1. A significant influence of lactation stage on the milk quantity and proportion of dry matter (P<0.01, as well on the proportion of milk fat and milk protein (P<0.05, was observed. Also the influence of the season on productivity, and the proportion of dry matter and milk fat (P<0001, as well as milk protein (P<0.01 was also significant. Productivity of the Littoral-Dinaric ass in the pasture system is relatively modest, but the direct and indirect benefits from this kind of production are multiple. That is the reason to continue the development of donkey milk production technology.

  14. The antioxidant activity of kombucha fermented milk products with stinging nettle and winter savory

    Directory of Open Access Journals (Sweden)

    Vitas Jasmina S.

    2013-01-01

    Full Text Available This paper investigates the antioxidant activity of fermented milk products obtained by kombucha fermentation. Two starter cultures were used as follows: starter obtained after kombucha fermentation on sweetened stinging nettle extract; as well as starter obtained after kombucha fermentation on sweetened winter savory extract. The starters were added to milk with 0.8, 1.6 and 2.8% milk fat. Fermentation was carried out at 37, 40 and 43oC and stopped when the pH reached 4.5. Antioxidant activity to hydroxyl and DPPH radicals was monitored using response surface methodology. Kombucha fermented milk products with stinging nettle (KSN and with winter savory (KWS showed the same antioxidant response to hydroxyl and different response to DPPH radicals. Synergetic effect of milk fat and fermentation temperature to antioxidant activity to hydroxyl radicals for both types of kombucha fermented milk products (KSN and KWS was established. Optimum processing conditions in term of antioxidant activity are: milk fat around 2.8% and process temperature around 41 and 43°C for KSN and KWS respectively.

  15. Hunter versus CIE color measurement systems for analysis of milk-based beverages.

    Science.gov (United States)

    Cheng, Ni; Barbano, David M; Drake, Mary Anne

    2018-06-01

    The objective of our work was to determine the differences in sensitivity of Hunter and International Commission on Illumination (CIE) methods at 2 different viewer angles (2 and 10°) for measurement of whiteness, red/green, and blue/yellow color of milk-based beverages over a range of composition. Sixty combinations of milk-based beverages were formulated (2 replicates) with a range of fat level from 0.2 to 2%, true protein level from 3 to 5%, and casein as a percent of true protein from 5 to 80% to provide a wide range of milk-based beverage color. In addition, commercial skim, 1 and 2% fat high-temperature, short-time pasteurized fluid milks were analyzed. All beverage formulations were HTST pasteurized and cooled to 4°C before analysis. Color measurement viewer angle (2 vs. 10°) had very little effect on objective color measures of milk-based beverages with a wide range of composition for either the Hunter or CIE color measurement system. Temperature (4, 20, and 50°C) of color measurement had a large effect on the results of color measurement in both the Hunter and CIE measurement systems. The effect of milk beverage temperature on color measurement results was the largest for skim milk and the least for 2% fat milk. This highlights the need for proper control of beverage serving temperature for sensory panel analysis of milk-based beverages with very low fat content and for control of milk temperature when doing objective color analysis for quality control in manufacture of milk-based beverages. The Hunter system of color measurement was more sensitive to differences in whiteness among milk-based beverages than the CIE system, whereas the CIE system was much more sensitive to differences in yellowness among milk-based beverages. There was little difference between the Hunter and CIE system in sensitivity to green/red color of milk-based beverages. In defining milk-based beverage product specifications for objective color measures for dairy product

  16. Effect of modified dairy fat on postprandial and fasting plasma lipids and lipoproteins in healthy young men

    DEFF Research Database (Denmark)

    Tholstrup, T.; Sandström, B.; Hermansen, J.E.

    1998-01-01

    Fatty acid profile of milk fat can be modified by cow feeding strategies. Our aim was postprandially and after 4 wk to compare the effect of a modified milk fat(M diet) [with 16% of the cholesterolemic saturated fatty acid (C12-16) replaced by mainly oleic and stearic acids] with the effect of D...... diet than M diet (interaction effect, diet x timesP stearic acids may havebeen obscured by the high content of cholesterol-raising saturated fatty acids in milk fat...... diet, including aconventional Danish milk fat on plasma lipids and lipoproteins. A side effect of the cow feeding regime was a 5% (w/w) increase in trans fatty acid in M diet.Eighteen subjects were fed for two periods of 4 wk strictly controlled isoenergetic test diets with 40% of energy from total fat...

  17. Consumers' health perceptions of three types of milk: a survey in Australia

    NARCIS (Netherlands)

    Bus, A.E.M.; Worsley, A.

    2003-01-01

    A survey was conducted among 345 randomly selected shoppers in Melbourne, Australia, to identify their perceptions of the healthiness of whole milk, reduced fat milk and soy milk and to investigate demographic influences on health perceptions and types of milk consumption. The survey revealed major

  18. Skimmed milk as a determinant of vitamin A deficiency

    African Journals Online (AJOL)

    UHT) whole milk (3.5% fat) and UHT skimmed ... in advertisements in various newspapers and magazines. A .... controlled studies on consumption patterns of skimmed milk in ... of hypovitaminosis A. Another factor that may increase consumer.

  19. Effect of feeding fractionated RBD palm stearin on milk yield and quality of dairy cattle

    Directory of Open Access Journals (Sweden)

    Norliza, S.

    2016-06-01

    Full Text Available Energy intake of dairy cows is important during the peak of milk production to maintain consistency of milk yield. To overcome energy deficiency, diet with high energy density is required for lactating dairy cows which can be enhanced by incorporating fats. Therefore a feeding trial was conducted to determine the effects of supplementing fat with fractionated RBD Palm Stearin on feed consumption, milk yield, composition and fatty acid profile of dairy cows. A total of 35 lactating dairy cows in early and mid-lactating periods were used in this trial. The trial was conducted for 12 wk and individual milk yield was recorded twice daily. Daily milk yield was increased (p<0.05 from 8.18 l for diet without fat to 8.42 and 8.32 l of milk yield per day, for inclusion of 5% and 2.5% fractionated RBD Palm Stearin, respectively.

  20. Does Circadian Variation of Mothers Affect Macronutrients of Breast Milk?

    Science.gov (United States)

    Çetinkaya, Aslihan Köse; Dizdar, Evrim Alyamaç; Yarcı, Erbu; Sari, Fatma Nur; Oguz, Serife Suna; Uras, Nurdan; Canpolat, Fuat Emre

    2017-06-01

    Objective  To determine the within-day variation of fat, protein, and carbohydrate content of breast milk. Methods  The study was conducted at Zekai Tahir Burak Maternity Teaching Hospital between April 2013 and January 2014. We obtained milk samples from lactating mothers of hospitalized infants through hand expression after breast-feeding or pumping three times a day. A mid-infrared human milk analyzer was used for measuring the macronutrient contents of breast milk samples. Results  Lactating mothers of 52 infants (30 preterm, 22 term) were recruited to the study. No significant difference was found in protein, fat, and carbohydrate content of milk samples throughout the day. We compared within-day variation of macronutrients of transitional and mature milk, milk samples from the mothers of preterm and term infants, and samples collected by either hand expression or pumping. We did not find a significant difference between the groups. Conclusion  Absence of circadian variations in lipid, carbohydrate, and protein content of breast milk in our study may be related to ethnic differences, maternal nutritional status, different milk content measurement technique, and population characteristics. Thieme Medical Publishers 333 Seventh Avenue, New York, NY 10001, USA.

  1. Effects of the amount of soy milk on thermorheological, thermal and textural properties of chocolate with soy milk

    Directory of Open Access Journals (Sweden)

    Zarić Danica B.

    2015-01-01

    Full Text Available Chocolate is a two-phase rheological system. The solid phase, consisting of non-fat cocoa particles, sugar and soy milk is wrapped in a fat phase - cocoa butter. Physical, thermal, textural and organoleptic properties of chocolate depend on the composition of the ingredients, manufacturing process and a properly conducted pre-crystallization phase. For this study, two chocolate masses were produced in a ball mill: one with 15% of soy milk powder (R1 and the other with 20% of soy milk powder (R2. The chocolate mass was produced at different milling times (30, 60 and 90 min, and pre-crystallization temperature (26, 28 and 30oC. The aim of the study was to evaluate the changes caused by different amounts of soy milk powder on the quality of the chocolate. The quality of chocolate was evaluated by comparing the nutritional composition, hardness, thermorheological and thermal properties of the chocolate mass. The results show that chocolate mass R2, due to the presence of higher amounts of soy milk proteins, should be milled longer, and also needs lower temperatures for pre-crystallization. [Projekat Ministarstva nauke Republike Srbije, br. TR 31014

  2. A Comparison of Nutritional Antioxidant Content in Breast Milk, Donor Milk, and Infant Formulas.

    Science.gov (United States)

    Hanson, Corrine; Lyden, Elizabeth; Furtado, Jeremy; Van Ormer, Matthew; Anderson-Berry, Ann

    2016-10-28

    Human milk is the optimal food for human infants, including infants born prematurely. In the event that a mother of a hospitalized infant cannot provide breast milk, donor milk is considered an acceptable alternative. It is known that the macronutrient composition of donor milk is different than human milk, with variable fat content and protein content. However, much less is known about the micronutrient content of donor milk, including nutritional antioxidants. Samples of breast milk from 12 mothers of infants hospitalized in the Newborn Intensive Care Unit until were collected and analyzed for concentrations of nutritional antioxidants, including α-carotene, β-carotene, β-cryptoxanthin, lycopene, lutein + zeaxanthin, retinol, and α-tocopherol. Additionally, a homogenized sample of donor milk available from a commercial milk bank and samples of infant formulas were also analyzed. Concentrations of nutritional antioxidants were measured using high-performance liquid chromatography. Compared to breast milk collected from mothers of hospitalized infants, commercially available donor milk had 18%-53% of the nutritional antioxidant content of maternal breast milk. As donor milk is becoming a common nutritional intervention for the high risk preterm infant, the nutritional antioxidant status of donor milk-fed premature infants and outcomes related to oxidative stress may merit further investigation.

  3. Shear induced phase transitions induced in edible fats

    Science.gov (United States)

    Mazzanti, Gianfranco; Welch, Sarah E.; Marangoni, Alejandro G.; Sirota, Eric B.; Idziak, Stefan H. J.

    2003-03-01

    The food industry crystallizes fats under different conditions of temperature and shear to obtain products with desired crystalline phases. Milk fat, palm oil, cocoa butter and chocolate were crystallized from the melt in a temperature controlled Couette cell. Synchrotron x-ray diffraction studies were conducted to examine the role of shear on the phase transitions seen in edible fats. The shear forces on the crystals induced acceleration of the alpha to beta-prime phase transition with increasing shear rate in milk fat and palm oil. The increase was slow at low shear rates and became very strong above 360 s-1. In cocoa butter the acceleration between beta-prime-III and beta-V phase transition increased until a maximum of at 360 s-1, and then decreased, showing competition between enhanced heat transfer and viscous heat generation.

  4. Human milk composition and infant growth

    DEFF Research Database (Denmark)

    Eriksen, Kamilla Gehrt; Christensen, Sophie Hilario; Lind, Mads Vendelbo

    2018-01-01

    PURPOSE OF REVIEW: This review highlights relevant studies published between 2015 and 2017 on human milk composition and the association with infant growth. RECENT FINDINGS: High-quality studies investigating how human milk composition is related to infant growth are sparse. Recent observational...... studies show that human milk concentrations of protein, fat, and carbohydrate likely have important influence on infant growth and body composition. Furthermore, some observational studies examining human milk oligosaccharides and hormone concentrations suggest functional relevance to infant growth....... For human milk micronutrient concentrations and microbiota content, and other bioactive components in human milk, the association with infant growth is still speculative and needs further investigation. The included studies in this review are all limited in their methodological design and methods but have...

  5. School Nutrition Directors' Perspectives on Flavored Milk in Schools

    Science.gov (United States)

    Yon, Bethany A.; Johnson, Rachel K.; Berlin, Linda

    2013-01-01

    The offering of flavored milk in schools is a controversial topic. U.S. Department of Agriculture regulations now require that flavored milk in schools is fat-free. The perceptions, beliefs, and attitudes of 21 school nutrition directors (SNDs) about the offering and student acceptance of lower-calorie, flavored milk were explored using a focus…

  6. Effects of somatic cell count in subclinical mastitis on raw milk quality in dairy farms of Khuzestan province

    Directory of Open Access Journals (Sweden)

    mohammad Hossieni nejad

    2016-01-01

    Full Text Available Mastitis is an infectious disease that is spread in livestock and can cause cattle mortality. Generally a cow with mastitis has a 15 per cent decrease in milk production. In addition, losses from changes in some components of milk should also be considered. Any change in milk properties can be severe hazard for milk producers, dairy factories and consumers. In this study, the effect of somatic cell count on row milk quality of cows affected by subclinical mastitis was studied. For this purpose 240 milk samples were collected from dairy farms with subclinical mastitis (traditional and industrial of Khuzestan province in 2014 and their somatic cell count, protein and lipid contact and acidity determined. The mean±SD for somatic cells, acidity, protein and fat were 3.20×105±1.37×105 SCC/ml, 14.50±0.62 D°, 3.12±0.06% and 3.23±0.14% respectively. After statistical analysis, reverse correlation were found between somatic cell count with milk fat and protein. However, direct correlation was observed between range of milk fat and protein (p>0.01. Furthermore the results indicated that the range of acidity in spring and winter, protein and fat in winter and somatic cell in summer and autumn were more than the other seasons. According to statistical analysis, protein percent of milk samples in industrial farms were higher than traditional farms although the range of somatic cells was higher for traditional milk samples ‏p>0.05 According to the result, it seems that the somatic cell count of milk influences raw milk fat and protein content and acidity.

  7. A Review of the Metabolic Origins of Milk Fatty Acids

    Directory of Open Access Journals (Sweden)

    Anamaria COZMA

    2013-08-01

    Full Text Available Milk fat and its fatty acid profile are important determinants of the technological, sensorial, and nutritional properties of milk and dairy products. The two major processes contributing to the presence of fatty acids in ruminant milk are the mammary lipogenesis and the lipid metabolism in the rumen. Among fatty acids, 4:0 to 12:0, almost all 14:0 and about a half of 16:0 in milk fat derive from de novo synthesis within the mammary gland. De novo synthesis utilizes as precursors acetate and butyrate produced through carbohydrates ruminal fermentation and involves acetyl-CoA carboxylase and fatty acid synthetase as key enzymes. The rest of 16:0 and all of the long-chain fatty acids derive from mammary uptake of circulating lipoproteins and nonesterified fatty acids that originate from digestive absorption of lipids and body fat mobilization. Further, long-chain fatty acids as well as medium-chain fatty acids entering the mammary gland can be desaturated via Δ-9 desaturase, an enzyme that acts by adding a cis-9-double bond on the fatty acid chain. Moreover, ruminal biohydrogenation of dietary unsaturated fatty acids results in the formation of numerous fatty acids available for incorporation into milk fat. Ruminal biohydrogenation is performed by rumen microbial population as a means of protection against the toxic effects of polyunsaturated fatty acids. Within the rumen microorganisms, bacteria are principally responsible for ruminal biohydrogenation when compared to protozoa and anaerobic fungi.

  8. Interaction between milk allowance and fat content of the starter feed on performance of Holstein calves.

    Science.gov (United States)

    Araujo, G; Terré, M; Bach, A

    2014-10-01

    Sixty-six Holstein male calves [42 ± 6.0 kg of body weight (BW) and 12 ± 3.1 d of age] were housed individually and allocated to 1 of 4 treatments following a 2 × 2 factorial complete randomized design to assess the potential interaction between milk replacer (MR) allowance and fat content in the starter feed. Thus, 4 treatments were evaluated: a low-fat (4.1% fat; LF) starter feed offered along with 4 L/d of MR (4 LF), a high-fat (11.2% fat; HF) starter feed plus 4 L/d of MR (4 HF), a LF starter feed offered with 6 L/d of MR (6LF), and an HF starter feed offered with 6 L/d of MR (6 HF). Calves were fed either 4 or 6 L/d of MR (25% crude protein and 19.2% fat) in 2 offers (0800 and 1630 h) and had ad libitum access to either an LF or an HF starter feed (21.4 and 22.3% crude protein). Calves were weaned at wk 6 of study by halving the daily MR allowance for 1 wk. Individual MR and starter feed intakes were recorded daily and BW was determined weekly. A glucose tolerance test was performed on d 30 of study to evaluate the effects of increased energy provision on glucose metabolism. Apparent feed digestibility was measured for the last 5 d of study. Overall, fat content of starter feed had no effect on solid feed intake. However, during wk 8 of study (after weaning), calves in the LF treatment had greater starter feed intake than HF calves. Calves on 6 L/d of MR had greater BW than calves fed 4 L/d from the second week of study until weaning. After weaning, 6 LF calves had lesser BW than 6 HF calves. Calves on 6 L/d of MR had greater average daily gain than calves fed 4 L/d, and 6 HF calves tended to have the greatest average daily gain. Glucose clearance rate tended to be lesser for HF than for LF calves. In conclusion, offering 6 L/d of MR increased growth performance before weaning and, when offering 6 L/d of MR, feeding a high-fat starter feed resulted in the greatest BW after weaning. Copyright © 2014 American Dairy Science Association. Published by Elsevier

  9. Investigation of the radioactivity of cow milk

    Energy Technology Data Exchange (ETDEWEB)

    Sadchikov, S; Andreeva, O

    1957-01-01

    The highest concentration of radioactive /sup 131/I in milk was found in the fat. /sup 131/I of milk varied, however, from 1.5 x 10/sup -8/ c./1. and was from 13.8 to approximate 20.0 per cent of that emitted by the Pyatigorsk mineral waters.

  10. Postpartum body condition score and results from the first test day milk as predictors of disease, fertility, yield, and culling in commercial dairy herds.

    Science.gov (United States)

    Heuer, C; Schukken, Y H; Dobbelaar, P

    1999-02-01

    The study used field data from a regular herd health service to investigate the relationships between body condition scores or first test day milk data and disease incidence, milk yield, fertility, and culling. Path model analysis with adjustment for time at risk was applied to delineate the time sequence of events. Milk fever occurred more often in fat cows, and endometritis occurred between calving and 20 d of lactation more often in thin cows. Fat cows were less likely to conceive at first service than were cows in normal condition. Fat body condition postpartum, higher first test day milk yield, and a fat to protein ratio of > 1.5 increased body condition loss. Fat or thin condition or condition loss was not related to other lactation diseases, fertility parameters, milk yield, or culling. First test day milk yield was 1.3 kg higher after milk fever and was 7.1 kg lower after displaced abomasum. Higher first test day milk yield directly increased the risk of ovarian cyst and lameness, increased 100-d milk yield, and reduced the risk of culling and indirectly decreased reproductive performance. Cows with a fat to protein ratio of > 1.5 had higher risks for ketosis, displaced abomasum, ovarian cyst, lameness, and mastitis. Those cows produced more milk but showed poor reproductive performance. Given this type of herd health data, we concluded that the first test day milk yield and the fat to protein ratio were more reliable indicators of disease, fertility, and milk yield than was body condition score or loss of body condition score.

  11. Litter size influences milk composition and energy expenditure of rat pups

    International Nuclear Information System (INIS)

    Fiorotto, M.L.; Burrin, D.G.; Perez, M.; Reeds, P.J.

    1990-01-01

    The authors wished to determine whether differences in milk intake were solely responsible for differences in the weight gain of rat pups suckled in litters of varying sizes (S = 4, C = 10, L = 16 pups/litter; 9 litters/group). Milk intake was measured (by 3 H 2 O dilution) at 4-6, 8-10, and 14-16 d of age (3 litters of each size/time point). Pup (water, protein, and fat) and milk composition (water, fat, protein and lactose) were analyzed at 6, 10, and 16 d. Dam milk output was positively correlated with litter size and duration of lactation. Milk fat concentration was inversely related to dam milk output (r 2 = 0.79). Weight gain was highest in S litters and lowest in L litters. Weight gain was highly correlated to the volume of milk consumed in S and C pups (r 2 = 81%), but was poorly correlated among L pups (r 2 = 23%). The different correlations may have resulted from (1) the disparate relationship between volume and energy intake of L pups compared to S and C pups, or (2) a higher maintenance energy expenditure in L pups up to 10 d of age determined by a comparison of the composition of weight gain and energy intake. Thus, the reduced weight gain of pups suckled in large litters resulted from changes in both milk energy intake and the efficiency of its utilization

  12. A Comparison of Nutritional Antioxidant Content in Breast Milk, Donor Milk, and Infant Formulas

    Directory of Open Access Journals (Sweden)

    Corrine Hanson

    2016-10-01

    Full Text Available Human milk is the optimal food for human infants, including infants born prematurely. In the event that a mother of a hospitalized infant cannot provide breast milk, donor milk is considered an acceptable alternative. It is known that the macronutrient composition of donor milk is different than human milk, with variable fat content and protein content. However, much less is known about the micronutrient content of donor milk, including nutritional antioxidants. Samples of breast milk from 12 mothers of infants hospitalized in the Newborn Intensive Care Unit until were collected and analyzed for concentrations of nutritional antioxidants, including α-carotene, β-carotene, β-cryptoxanthin, lycopene, lutein + zeaxanthin, retinol, and α-tocopherol. Additionally, a homogenized sample of donor milk available from a commercial milk bank and samples of infant formulas were also analyzed. Concentrations of nutritional antioxidants were measured using high-performance liquid chromatography. Compared to breast milk collected from mothers of hospitalized infants, commercially available donor milk had 18%–53% of the nutritional antioxidant content of maternal breast milk. As donor milk is becoming a common nutritional intervention for the high risk preterm infant, the nutritional antioxidant status of donor milk–fed premature infants and outcomes related to oxidative stress may merit further investigation.

  13. In vivo digestion of bovine milk fat globules: effect of processing and interfacial structural changes. I. Gastric digestion.

    Science.gov (United States)

    Gallier, Sophie; Cui, Jack; Olson, Trent D; Rutherfurd, Shane M; Ye, Aiqian; Moughan, Paul J; Singh, Harjinder

    2013-12-01

    The aim was to study the in vivo gastric digestion of fat globules in bovine cream from raw, pasteurised or pasteurised and homogenised milk. Fasted rats were gavaged once and chyme samples were collected after 30, 120 and 180 min post-gavage. Proteins from raw (RC) and pasteurised (PC) creams appeared to be digested faster and to a greater extent. Free fatty acids (FAs) increased throughout the 3h postprandial period. Short and medium chain FAs were released more rapidly than long chain FAs which were hydrolysed to a greater degree from PC. The size of the fat globules of all creams increased in the stomach. Protein aggregates were observed in pasteurised and homogenised cream chyme. Protrusions, probably caused by the accumulation of insoluble lipolytic products, appeared at the surface of the globules in RC and PC chyme. Overall, PC proteins and lipids appeared to be digested to a greater extent. Copyright © 2013 Elsevier Ltd. All rights reserved.

  14. Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese

    Energy Technology Data Exchange (ETDEWEB)

    Dinkci, N.; Kesenkas, H.; Seckin, A. K.; Kinik, O.; Gonc, S.

    2011-07-01

    The possibility of using a commercial vegetable fat blend in Kashar cheese was investigated. Kashar cheeses were manufactured by replacing the milk fat (MF) with a vegetable fat (VF) blend. Kashar cheeses from whole milk were also manufactured to compare textural, microstructural, meltability, color and sensory characteristics during a ripening period of 90 days. The use of vegetable fat decreased the meltability, hardness, cohesiveness, gumminess and chewiness of the cheese; while increasing adhesiveness where springiness was not affected. Differences became less notable toward the end of ripening. Scanning electron micrographs displayed VF cheese with a compact network with small and uniform fat globules embedded in the protein matrix. The MF cheese exhibited an open protein matrix containing milk fat globules of various sizes and forms. The color analysis demonstrated significant differences between cheeses. Finally, all sensory characteristics of the cheese were affected by the vegetable fat blend. (Author) 36 refs.

  15. Effect of silage type and concentrate level on conjugated linoleic acids, trans-C18 : 1 isomers and fat content in milk from dairy cows

    DEFF Research Database (Denmark)

    Nielsen, Torben Skov; Straarup, Ellen Marie; Jungersen, Mogens Vestergaard

    2006-01-01

    to one of four diets in a 2 x 2 factorial arrangement of treatments and a six week experimental period. Treatments were total mixed rations with maize (M) or grass (G) silage differing in polyunsaturated fatty acid (PUFA) profile and starch content, combined with a high (H) or a low (L) level......:1 and reduced cis9, trans11-CLA and trans11-C18:1 when maize but not grass silage was provided. The results suggest that high levels of concentrate (grain) do not significantly alter the pattern of PUFA biohydrogenation in the rumen, the concentration of CLA and trans-C18:1 isomers in milk or cause milk fat...

  16. Effect of forage/concentrate ratio and soybean oil supplementation on milk yield and quality from dairy goats

    Directory of Open Access Journals (Sweden)

    P. Secchiari

    2010-01-01

    Full Text Available Dietary energy level is a limiting factor of milk production mainly in early lactation goats. Energy intake may be increased by incorporation of fat in ration. Currently, rumen protected fat is mainly adopted in goats nutrition, since the several studies have clearly confirmed that supplies of protected fat markedly improved the fat percentage of goat milk (Schmidely and Sauvant, 2001; Chilliard et al., 2003.

  17. Robustness of near-infrared calibration models for the prediction of milk constituents during the milking process.

    Science.gov (United States)

    Melfsen, Andreas; Hartung, Eberhard; Haeussermann, Angelika

    2013-02-01

    The robustness of in-line raw milk analysis with near-infrared spectroscopy (NIRS) was tested with respect to the prediction of the raw milk contents fat, protein and lactose. Near-infrared (NIR) spectra of raw milk (n = 3119) were acquired on three different farms during the milking process of 354 milkings over a period of six months. Calibration models were calculated for: a random data set of each farm (fully random internal calibration); first two thirds of the visits per farm (internal calibration); whole datasets of two of the three farms (external calibration), and combinations of external and internal datasets. Validation was done either on the remaining data set per farm (internal validation) or on data of the remaining farms (external validation). Excellent calibration results were obtained when fully randomised internal calibration sets were used for milk analysis. In this case, RPD values of around ten, five and three for the prediction of fat, protein and lactose content, respectively, were achieved. Farm internal calibrations achieved much poorer prediction results especially for the prediction of protein and lactose with RPD values of around two and one respectively. The prediction accuracy improved when validation was done on spectra of an external farm, mainly due to the higher sample variation in external calibration sets in terms of feeding diets and individual cow effects. The results showed that further improvements were achieved when additional farm information was added to the calibration set. One of the main requirements towards a robust calibration model is the ability to predict milk constituents in unknown future milk samples. The robustness and quality of prediction increases with increasing variation of, e.g., feeding and cow individual milk composition in the calibration model.

  18. A novel isolation strategy for obtaining crude membrane vesicles from bovine skim milk

    DEFF Research Database (Denmark)

    Blans, Kristine; Larsen, Lotte Bach; Wiking, Lars

    Bovine milks content of phospholipid membranes have largely been explored in the cream fraction, and known as the milk fat globule membrane that surrounds fat droplets. In skim milk, the population of phospholipid membranes is reported to constitute membrane vesicles with a soluble content known...... is observed all over the gradient. The variety of the membrane vesicles is currently being investigated further by several means. Summary/conclusion: A new procedure for easy and gentle isolation of bovine milk membrane vesicles encompassing ultracentrifugation and size-exclusion chromatography has been...... established. The resulting vesicle isolate exhibits the general membrane vesicle characteristics and provides an appropriate start material from which the variety of milk vesicles can be investigated...

  19. Body condition score at parturition and postpartum supplemental fat effects on cow and calf performance.

    Science.gov (United States)

    Lake, S L; Scholljegerdes, E J; Atkinson, R L; Nayigihugu, V; Paisley, S I; Rule, D C; Moss, G E; Robinson, T J; Hess, B W

    2005-12-01

    Three-year-old Angus x Gelbvieh beef cows nutritionally managed to achieve a BCS of 4 +/- 0.07 (479.3 +/- 36.3 kg of BW) or 6 +/- 0.07 (579.6 +/- 53.1 kg of BW) at parturition were used in a 2-yr experiment (n = 36/yr) to determine the effects of prepartum energy balance and postpartum lipid supplementation on cow and calf performance. Beginning 3 d postpartum, cows within each BCS were assigned randomly to be fed hay and a low-fat control supplement or supplements with either high-linoleate cracked safflower seeds or high-oleate cracked safflower seeds until d 60 of lactation. Diets were formulated to be isonitrogenous and isocaloric, and safflower seed supplements were provided to achieve 5% of DMI as fat. Ultrasonic 12th rib fat and LM area were lower (P condition over the course of the study, whereas cows in BCS 6 lost condition. No differences (P = 0.44 to 0.71) were detected for milk yield, milk energy, milk fat percentage, or milk lactose percentage because of BCS; however, milk protein percentage was less (P = 0.03) for BCS 4 cows. First-service conception rates did not differ (P = 0.22) because of BCS at parturition, but overall pregnancy rate was greater (P = 0.02) in BCS 6 cows. No differences (P = 0.48 to 0.83) were detected in calf birth weight or ADG because of BCS at parturition. Dietary lipid supplementation did not influence (P = 0.23 to 0.96) cow BW change, BCS change, 12th rib fat, LM area, milk yield, milk energy, milk fat percentage, milk lactose percentage, first service conception, overall pregnancy rates, or calf performance. Although cows in BCS of 4 at parturition seemed capable of maintaining BCS during lactation, the overall decrease in pregnancy rate indicates cows should be managed to achieve a BCS >4 before parturition to improve reproductive success.

  20. EFFECT OF PROTEIN UNDEGRADED SUPPLEMENTATION ON PRODUCTION AND COMPOSITION OF MILK IN DAIRY COWS

    Directory of Open Access Journals (Sweden)

    B.P. Widyobroto

    2014-10-01

    Full Text Available This research was aimed to examine the effect of undegraded protein supplementation on nutrientsintake, production and milk composition in dairy cows. The purpose of this research was to provideinformation on the undegraded protein supplementation to increase milk production and composition indairy cows. The research was conducted for 3 months in Boyolali-Central Java. The study used 20lactation cows (<3 months of lactation, aged 3 to 3.5 years with body weight from 350 to 400 kg. Thecows were then randomly divided into 2 groups of ten based on their body weight, milk production,lactation period and age. The first group (control and the second group (treated, both were fed dietbased on NRC (1987. The second group was added undegraded protein (UDP of 30 g/l milk that mixedby concentrate. The observed variables were dry matter intake (DM, organic matter (OM, crudeprotein (CP, neutral detergent fiber (NDF, milk production and milk composition including fat, proteinand solid non fat (SNF. Data obtained were examined by t-test.The results showed that intake of DM, OM, and the NDF of treated and control groups were notdifferent (9.57; 8.49; 4.98 vs 9.44; 8.38; 5.40 kg/cow/d, respectively; however, protein intake of treatedgroup was higher (P<0.01 than that of the control group (1097 vs. 1210g/cow/d. Milk production ofcows receiving UDP supplementation tended to be higher than that in the control group (+ 1:45kg/cow/d. Although they tended to be lower in fat (4.13 vs. 3.88%, protein (2.45 vs. 2.27% and SNF(7.26 vs. 6.94%, but protein and fat production were higher for cows receiving UDP supplementation(366 each; 214 vs. 330; 196g/cow/d. It can be concluded that UDP supplementation increased milk, fatproduction and milk protein but it tended to reduce the level of fat, protein and SNF milk.

  1. Textural characteristics of fermented milk beverages produced by kombucha

    Directory of Open Access Journals (Sweden)

    Duraković Katarina G.

    2009-01-01

    Full Text Available Rheological properties of fermented dairy products are very important parameters of the product quality. The behaviour of gel formed during fermentation of milk is influenced by a great number of factors, such as: milk composition, starter culture, flavourings addition, etc. The aim of this research was to examine the influence of fat content, and kombucha inoculum concentration on textural characteristics of fermented milk beverages: firmness, consistency, cohesiveness and viscosity index after production and during 10 days of storage. Higher fat content of beverage affects the firmness, consistency, cohesiveness and viscosity index, while higher amount of inoculum in beverages has an opposite effect on textural characteristics of samples during storage.

  2. Potential of functional strains, isolated from traditional Maasai milk, as starters for the production of fermented milks.

    Science.gov (United States)

    Patrignani, Francesca; Lanciotti, Rosalba; Mathara, Julius Maina; Guerzoni, Maria Elisabetta; Holzapfel, Wilhelm H

    2006-03-01

    The purpose of this research was the evaluation of technological features and of the ability of functional LAB strains with desirable sensory characteristics, to produce fermented milk. Eight strains of Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus paracasei and Lactococcus lactis, isolated from Maasai traditional fermented milk in Kenya and previously tested for their probiotic properties, were selected for this investigation. Technological features such as growth kinetics in fresh heat-treated whole milk medium and survival in the final product during storage at 4 degrees C, were studied. The strains Lb. acidophilus BFE 6,059, Lb. paracasei BFE 5,264 and Lc. lactis BFE 6,049 showed the best potential and were thus selected for use as starter cultures in further trials with the objective to improve their technological performance and to optimise the sensory features of fermented milk obtained. The effects of fat (F), non-fat milk solids (S) and fermentation temperature (T), modulated according to a Central Composite Design, on fermentation rates and viability losses during refrigerated storage of the chosen starters, and on product texture parameters, were studied. From the data analysis, it was possible to select optimum conditions for enhancing positive sensory traits of final products and for improving the survival of these potentially probiotic cultures.

  3. Tritium metabolism in cow's milk after administration of tritiated water and of organically bound tritium

    International Nuclear Information System (INIS)

    Hoek, J. van den

    1982-01-01

    Tritium was administered as THO and as organically bound tritium (OBT) to lactating cows. Urine and milk samples were collected and analyzed for tritium content. Plateau levels in milk water and in milk fat, lactose and casein were reached in about 20 days after feeding either THO or OBT. Comparison of the specific activity (pCi 3 H/g H) of the various milk constituents with the specific activity of the body water showed that, after administration of THO, the highest tritium incorporation occurred in lactose (0.58), followed by milk fat (0.36) and casein (0.27). Tritium incorporation in milk dry matter (0.45) is considerably higher than in most tissue components of several mammalian species after continuous ingestion of THO as reported in the literature. After feeding OBT, the highest tritium incorporation occurred in milk fat and to a lesser extent in casein. Tritium levels in lactose were surprisingly low and the reason for this is not clear. They were similar to those in milk water. Tritium levels in milk and urine water showed systematic differences during administration of OBT and after this was stopped. There was more tritium in milk water until the last day of OBT feeding and this situation was reversed after this. (author)

  4. Tritium metabolism in cow's milk after administration of tritiated water and of organically bound tritium

    Energy Technology Data Exchange (ETDEWEB)

    van den Hoek, J [Landbouwhogeschool Wageningen (Netherlands). Lab. voor Fysiologie der Dieren; Gerber, G; Kirchmann, R [Centre d' Etude de l' Energie Nucleaire, Mol (Belgium)

    1982-01-01

    Tritium was administered as THO and as organically bound tritium (OBT) to lactating cows. Urine and milk samples were collected and analyzed for tritium content. Plateau levels in milk water and in milk fat, lactose and casein were reached in about 20 days after feeding either THO or OBT. Comparison of the specific activity (pCi/sup 3/H/g H) of the various milk constituents with the specific activity of the body water showed that, after administration of THO, the highest tritium incorporation occurred in lactose (0.58), followed by milk fat (0.36) and casein (0.27). Tritium incorporation in milk dry matter (0.45) is considerably higher than in most tissue components of several mammalian species after continuous ingestion of THO as reported in the literature. After feeding OBT, the highest tritium incorporation occurred in milk fat and to a lesser extent in casein. Tritium levels in lactose were surprisingly low and the reason for this is not clear. They were similar to those in milk water. Tritium levels in milk and urine water showed systematic differences during administration of OBT and after this was stopped. There was more tritium in milk water until the last day of OBT feeding and this situation was reversed after this.

  5. Visible and near-infrared spectroscopic analysis of raw milk for cow health monitoring: reflectance or transmittance?

    Science.gov (United States)

    Aernouts, B; Polshin, E; Lammertyn, J; Saeys, W

    2011-11-01

    The composition of produced milk has great value for the dairy farmer. It determines the economic value of the milk and provides valuable information about the metabolism of the corresponding cow. Therefore, online measurement of milk components during milking 2 or more times per day would provide knowledge about the current health and nutritional status of each cow individually. This information provides a solid basis for optimizing cow management. The potential of visible and near-infrared (Vis/NIR) spectroscopy for predicting the fat, crude protein, lactose, and urea content of raw milk online during milking was, therefore, investigated in this study. Two measurement modes (reflectance and transmittance) and different wavelength ranges for Vis/NIR spectroscopy were evaluated and their ability to measure the milk composition online was compared. The Vis/NIR reflectance measurements allowed for very accurate monitoring of the fat and crude protein content in raw milk (R(2)>0.95), but resulted in poor lactose predictions (R(2)milk samples gave accurate fat and crude protein predictions (R(2)>0.90) and useful lactose predictions (R(2)=0.88). Neither Vis/NIR reflectance nor transmittance spectroscopy lead to an acceptable prediction of the milk urea content. Transmittance spectroscopy can thus be used to predict the 3 major milk components, but with lower accuracy for fat and crude protein than the reflectance mode. Moreover, the small sample thickness (1mm) required for NIR transmittance measurement considerably complicates its online use. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  6. Reactions of lactose during heat treatment of milk : a quantitative study

    NARCIS (Netherlands)

    Berg, H.E.

    1993-01-01

    The kinetics of the chemical reactions of lactose during heat treatment of milk were studied. Skim milk and model solutions resembling milk were heated. Reaction products were determined and the influence of varying lactose, casein and fat concentration on the formation of these products

  7. Plasma leptin determination in ruminants: effect of nutritional status and body fatness on plasma leptin concentration assessed by a specific RIA in sheep.

    Science.gov (United States)

    Delavaud, C; Bocquier, F; Chilliard, Y; Keisler, D H; Gertler, A; Kann, G

    2000-05-01

    A specific leptin RIA was developed to assess concentrations of leptin in ovine plasma, and was shown to be efficient with bovine and caprine plasma. A specific, high-affinity antibody was generated against recombinant ovine leptin which, when used in a competitive leptin RIA, provided valid estimates of linearity (r=+0.989-0.998), recovery (102%), repeatability (13%) and limit of sensitivity (0.83 ng/ml for 100 microl sample size). Serial dilutions of five ovine, bovine or caprine plasma samples showed good linearity and parallelism with the recombinant ovine leptin standard curve. A comparison of this RIA was made with a commercial 'multi-species' RIA kit using 56 ovine plasma samples. Major differences were found in assay sensitivity. Non-lactating, non-pregnant, ovariectomized ewes were fed a ration for 65 days which provided 90+/-9% (control; n=12) or 39+/-2% of maintenance energy requirements (underfed; n=16) in order to analyse the respective effects of body fatness (estimated by either an in vivo dilution technique or body condition scoring) and of nutritional status on plasma leptin concentration. There was a significant positive correlation between body fatness or body condition score and plasma leptin levels (r=+0.68, Pnutritional status (17%).

  8. Partial fat and sugar replacement with soy milk, inulin and sucralose ...

    African Journals Online (AJOL)

    Thai Pandanus custard samples replaced with coconut milk, and sugar with soy milk, inulin and sucralose, were compared with quality characteristics of the regular formulation (control). With increasing levels of coconut milk replacement, the product pH and redness increased, whereas there was no significant difference in ...

  9. CONCENTRATION OF SELECTED ELEMENTS IN RAW AND ULTRA HEAT TREATED COW MILK

    Directory of Open Access Journals (Sweden)

    Lukáčová Anetta

    2012-10-01

    Full Text Available The potential presence of toxic metals in food is being recognized as a priority by standards organizations and constitutes an analytical challenge. The toxic metal content of milk and dairy products is due to several factors: environmental conditions, the manufacturing process and the possible contamination during several steps of the manufacturing processes. The aim of this study was to evaluate samples of raw milk with fat contents 3.8% obtained at randomly from animal farms in around Nitra, western Slovakia region and ultra – heat treated cow milk (UHT with fat contents 1.5% commercially available from local market in Nitra. Samples of milk were analysed for metal contents using atomic absorption spectrophotometry (AAS. UHT milk showed higher levels of cadmium, nickel and iron. Higher levels of zinc, copper were detected in raw milk. Significant differences in the concentration of copper between raw and UHT cow milk were found.

  10. Evaluation of corn germ from ethanol production as an alternative fat source in dairy cow diets.

    Science.gov (United States)

    Abdelqader, M M; Hippen, A R; Kalscheur, K F; Schingoethe, D J; Karges, K; Gibson, M L

    2009-03-01

    Sixteen multiparous cows (12 Holstein and 4 Brown Swiss, 132 +/- 20 d in milk) were used in a replicated 4 x 4 Latin square design with 4-wk periods to determine the effects of feeding corn germ on dairy cow performance. Diets were formulated with increasing concentrations of corn germ (Dakota Germ, Poet Nutrition, Sioux Falls, SD) at 0, 7, 14, and 21% of the diet dry matter (DM). All diets had a 55:45 forage to concentrate ratio, where forage was 55% corn silage and 45% alfalfa hay. Dietary fat increased from 4.8% in the control diet to 8.2% at the greatest inclusion level of corn germ. The addition of corn germ resulted in a quadratic response in DM intake with numerically greater intake at 14% of diet DM. Feeding corn germ at 7 and 14% of diet DM increased milk yield and energy-corrected milk as well as fat percentage and yield. Milk protein yield tended to decrease as the concentration of corn germ increased in the diet. Dietary treatments had no effect on feed efficiency, which averaged 1.40 kg of energy-corrected milk/kg of DMI. Increasing the dietary concentration of corn germ resulted in a linear increase in milk fat concentrations of monounsaturated and polyunsaturated fatty acids at the expense of saturated fatty acids. Milk fat concentration and yield of cis-9, trans-11 and trans-10, cis-12 conjugated linoleic acid were increased with increased dietary concentrations of corn germ. Although milk fat concentrations of both total trans-18:1 and cis-18:1 fatty acids increased linearly, a marked numeric increase in the concentration of trans-10 C18:1 was observed in milk from cows fed the 21% corn germ diet. A similar response was observed in plasma concentration of trans-10 C18:1. Feeding increasing concentrations of corn germ had no effect on plasma concentrations of glucose, triglyceride, or beta-hydroxybutyrate; however, the concentration of nonesterified fatty acids increased linearly, with plasma cholesterol concentration demonstrating a similar trend

  11. Zinc Absorption from Milk Is Affected by Dilution but Not by Thermal Processing, and Milk Enhances Absorption of Zinc from High-Phytate Rice in Young Dutch Women.

    Science.gov (United States)

    Talsma, Elise F; Moretti, Diego; Ly, Sou Chheng; Dekkers, Renske; van den Heuvel, Ellen Ghm; Fitri, Aditia; Boelsma, Esther; Stomph, Tjeerd Jan; Zeder, Christophe; Melse-Boonstra, Alida

    2017-06-01

    Background: Milk has been suggested to increase zinc absorption. The effect of processing and the ability of milk to enhance zinc absorption from other foods has not been measured directly in humans. Objective: We aimed to assess zinc absorption from 1 ) milk undergoing various processing and preparatory steps and 2 ) from intrinsically labeled high-phytate rice consumed with milk or water. Methods: Two randomized crossover studies were conducted in healthy young women [age:18-25 y; body mass index (in kg/m 2 ): 20-25]: 1 ) a milk study ( n = 19) comparing the consumption of 800 mL full-fat ultra-high temperature (UHT) milk [heat-treated milk (HTM)], full-fat UHT milk diluted 1:1 with water [heat-treated milk and water (MW)], water, or unprocessed (raw) milk (UM), each extrinsically labeled with 67 Zn, and 2 ) a rice study ( n = 18) comparing the consumption of 90 g intrinsically 67 Zn-labeled rice with 600 mL of water [rice and water (RW)] or full-fat UHT milk [rice and milk (RM)]. The fractional absorption of zinc (FAZ) was measured with the double-isotope tracer ratio method. In vitro, we assessed zinc extraction from rice blended into water, UM, or HTM with or without phytate. Results: FAZ from HTM was 25.5% (95% CI: 21.6%, 29.4%) and was not different from UM (27.8%; 95% CI: 24.2%, 31.4%). FAZ from water was higher (72.3%; 95% CI: 68.7%, 75.9%), whereas FAZ from MW was lower (19.7%; 95% CI: 17.5%, 21.9%) than HTM and UM (both P zinc from rice with HTM than from rice with water at various phytate concentrations. Conclusions: Milk enhanced human FAZ from high-phytate rice by 62% compared with water. Diluting milk with water decreases its absorption-enhancing proprieties, whereas UHT processing does not. This trial was registered at the Dutch trial registry as NTR4267 (http://www.trialregister.nl/trialreg/admin/rctview.asp?TC=4267). © 2017 American Society for Nutrition.

  12. Predicting milk yield and composition in lactating sows

    DEFF Research Database (Denmark)

    Hansen, A V; Strathe, A B; Kebreab, E

    2012-01-01

    The objective of this study was to develop a framework describing the milk production curve in sows as affected by parity, method of milk yield (MY) determination, litter size (LS), and litter gain (LG). A database containing data on LS, LG, dietary protein and fat content, MY, and composition...

  13. Effect of Cholesterol Removal Processing Using β-Cyclodextrin on Main Components of Milk

    Directory of Open Access Journals (Sweden)

    A. M. Maskooki

    2013-01-01

    Full Text Available Various concentrations (0%, 0.5%, 1% and 1.5% of β-CD were mixed with different fat contents (1%, 2.5% and 3% of raw (unhomogenized and homogenized milk at two mixing temperatures of 8 and 20°C. The cholesterol residue, fat, protein, lactose, solid nonfat (SNF, density, and ash content of milk were measured for each treatment. The results statistically analysed and showed that the cholesterol content of milk remarkably decreased as the β-CD was increased particularly in homogenized milk at 20°C. However, the reduction rate of cholesterol was decreased when extra β-CD was added due to its intermolecular reactions. The maximum cholesterol reduction was achieved at the level of 1% β-CD. The fat content, SNF, protein, lactose, and density content were decreased with increasing β-CD whereas it did not affect ash content.

  14. A systematic review and meta-analysis of the nutrient content of preterm and term breast milk.

    Science.gov (United States)

    Gidrewicz, Dominica A; Fenton, Tanis R

    2014-08-30

    Breast milk nutrient content varies with prematurity and postnatal age. Our aims were to conduct a meta-analysis of preterm and term breast milk nutrient content (energy, protein, lactose, oligosaccharides, fat, calcium, and phosphorus); and to assess the influence of gestational and postnatal age. Additionally we assessed for differences by laboratory methods for: energy (measured vs. calculated estimates) and protein (true protein measurement vs. the total nitrogen estimates). Systematic review results were summarized graphically to illustrate the changes in composition over time for term and preterm milk. Since breast milk fat content varies within feeds and diurnally, to obtain accurate estimates we limited the meta-analyses for fat and energy to 24-hour breast milk collections. Forty-one studies met the inclusion criteria: 26 (843 mothers) preterm studies and 30 (2299 mothers) term studies of breast milk composition. Preterm milk was higher in true protein than term milk, with differences up to 35% (0.7 g/dL) in colostrum, however, after postnatal day 3, most of the differences in true protein between preterm and term milk were within 0.2 g/dL, and the week 10-12 estimates suggested that term milk may be the same as preterm milk by that age. Colostrum was higher than mature milk for protein, and lower than mature milk for energy, fat and lactose for both preterm and term milk. Breast milk composition was relatively stable between 2 and 12 weeks. With milk maturation, there was a narrowing of the protein variance. Energy estimates differed whether measured or calculated, from -9 to 13%; true protein measurement vs. the total nitrogen estimates differed by 1 to 37%. Although breast milk is highly variable between individuals, postnatal age and gestational stage (preterm versus term) were found to be important predictors of breast milk content. Energy content of breast milk calculated from the macronutrients provides poor estimates of measured energy, and protein

  15. Occurrence of 3-MCPD fatty acid esters in human breast milk.

    Science.gov (United States)

    Zelinková, Z; Novotný, O; Schůrek, J; Velísek, J; Hajslová, J; Dolezal, M

    2008-06-01

    A series of twelve breast milk samples were analysed by gas chromatography-mass spectrometry (GC/MS) operated in selected ion monitoring mode for 3-chloropropane-1,2-diol (3-MCPD). Whilst none of the samples contained 3-MCPD above the limit of detection of 3 microg kg(-1) milk, all contained high amounts of 3-MCPD esterified with higher fatty acids. The levels of 3-MCPD released by hydrolysis of these esters (bound 3-MCPD) ranged from the limit of detection (300 microg kg(-1), expressed on a fat basis) to 2195 microg kg(-1); with a mean level of bound 3-MCPD of 1014 microg kg(-1), which corresponded to 35.5 microg kg(-1) milk. The presence of bound 3-MCPD was confirmed using orthogonal gas chromatography coupled with high-speed time-of-flight mass spectrometry analysis for four randomly selected breast milk samples. Six breast milks collected from one of the nursing mothers 14-76 days after childbirth contained bound 3-MCPD within the range of 328-2078 microg kg(-1) fat (mean 930 microg kg(-1) fat). The calculated bound 3-MCPD content of these samples was within the range of 6 and 19 microg kg(-1) milk (mean of 12 microg kg(-1) milk). The major types of 3-MCPD esters were the symmetric diesters with lauric, palmitic, and oleic acids, and asymmetric diesters with palmitic acid/oleic acid among which 3-chloro-1,2-propanediol 1,2-dioleate prevailed.

  16. Effects of pasteurization on adiponectin and insulin concentrations in donor human milk.

    Science.gov (United States)

    Ley, Sylvia H; Hanley, Anthony J; Stone, Debbie; O'Connor, Deborah L

    2011-09-01

    Although pasteurization is recommended before distributing donor human milk in North America, limited data are available on its impact on metabolic hormones in milk. We aimed to investigate the effects of pasteurization on adiponectin and insulin concentrations in donor human milk. The study investigates concentrations of components in donor human milk before and after Holder pasteurization. After the guidelines of the Human Milk Bank Association of North America, human milk samples were pooled to produce 17 distinct batches (4 individuals per batch) and pasteurized at 62.5°C for 30 min. Adiponectin, insulin, energy, fat, total protein, and glucose concentrations were measured pre- and postpasteurization. Pasteurization reduced milk adiponectin and insulin by 32.8 and 46.1%, respectively (both p Pasteurization effects on milk hormone concentrations remained significant after adjusting for fat and energy (beta ± SEE: -4.11 ± 1.27, p = 0.003 for adiponectin; -70.0 ± 15.0, p pasteurization reduced adiponectin and insulin concentrations in donor human milk. In view of emerging knowledge on the importance of milk components, continued work to find the optimal pasteurization process that mitigates risks but promotes retention of bioactive components is needed.

  17. Aspects of Chemical Composition and Somatic Cell count of Cow Milk Marketed at Dispensers

    Directory of Open Access Journals (Sweden)

    Mircea Valentin MUNTEAN

    2018-05-01

    Full Text Available Milk quality is influenced by many factors: lactation, fat, protein, lactose, number of somatic cells. In order to process raw milk and compare with criteria of quality and food safety the Regulation of European Parliament and the council no. 853/2004. Analysing the total number of somatic cells (SCC in the period July-August 2017 it is noted that in case of samples collected from first automatic milk dispenser exceed 2 times the maximum admissible values and the samples collected from second automatic milk dispenser are up to the maximum allowable values which show that milking hygiene and animal health are at the European standards required. Analysis of fat content for both cases indicates that it is within the standard values for cow's milk and fat variations for DM1 samples are very low at temperatures above 30 degrees Celsius which shows that high temperatures do not influence these parameters. The biological material study was represented analysed by 30 samples of milk from only two cow milk dispensers functional located in this period in Cluj-Napoca city. These samples were collected at the same time period during July-August months. The aim of present study is to determine whether milk marketed through dispensers under the high temperature conditions specific to this period is affected in terms of qualitative parameter analysis.

  18. Mixing sweet cream buttermilk with whole milk to produce cream cheese

    Directory of Open Access Journals (Sweden)

    Bahrami Masoud

    2015-12-01

    Full Text Available Buttermilk is an important by-product of the manufacture of butter. Sweet-cream buttermilk (SCBM is similar in composition to skim milk, except for its high phospholipid and milk fat globular membrane protein content. The main objective of this investigation was to produce optimum quality cream cheese by replacing whole milk with different proportions of SCBM (5, 10, 15, 20, 25, 30, 35, 40, 45, and 50%. Statistical analysis showed that there were significant differences (p < 0.05 between the chemical and organoleptic properties of the samples. As the percentage of SCBM increased, the chemical composition of total solids, fat, protein, fat in dry matter (FDM and ash of cheese milk decreased significantly, leading to a softer, moister curd. Samples prepared with more than 25% SCBM were not acceptable to the taste panel. The cream cheeses prepared using 25% and 30% SCBM had the highest yields. Total solids and FDM were strong predictors of cheese yield (r2 ≈ 0.589. The results also showed that the best range for replacement using SCBM is 20–25%.

  19. The raw milk quality from organic and conventional agriculture

    Directory of Open Access Journals (Sweden)

    Juraj Čuboň

    2008-01-01

    Full Text Available In the experiment the parameters of milk quality from organic and conventional dairy farm were analyzed. The number of somatic cells was 219. 103 . ml−1 in the organic milk and 242. 103 . ml−1 in the conventional milk. It seems that conditions of organic farming could be able to have a positive effect of health of mammary gland. We found the highest number of somatic cells at the end of the year (336.103 . ml−1 in organic milk in December, respectively 336.103 . ml−1 in conventional milk in November. The total bacteria count was higher in organic milk (86.103 CFU . ml−1 than conventional (51.103 CFU . ml−1 likewise the number of coliform bacteria. Number of coliform bacteria was by conventional milk under 1000 CFU . ml−1 for all samples. The highest number of coliform bacteria in organic milk was achieved in February (1000 CFU . ml−1. We found higher content of fat (4.23 g . 100g−1 and protein (3.41 g . 100g−1 by organic milk in comparison with the conventional milk (4.11 g . 100g−1, resp. 3.39 g . 100g−1. The higher content of protein and fat in organic milk and the higher protein content in conventional milk were determined in December. The heat resistance was determined by 96 % ethanol required to coagulation of 2 ml of milk. The conventional milk has significantly lower heat resistance (1.38 ml than the organic one (1.86 ml. Better heat stability by organic milk and higher content of Ca (144.29 mg . 100g−1 correspond with higher technological quality of organic milk.

  20. Drivers of choice for fluid milk versus plant-based alternatives: What are consumer perceptions of fluid milk?

    Science.gov (United States)

    McCarthy, K S; Parker, M; Ameerally, A; Drake, S L; Drake, M A

    2017-08-01

    Fluid milk consumption has declined for decades while consumption of nondairy alternatives has increased. A better understanding of why consumers purchase fluid milk or nondairy alternatives is needed to assist increased sales of milk or maintain sales without further decline. The objective of this study was to determine the extrinsic attributes that drive purchase within each product category. The second objective was to determine the personal values behind the purchase of each beverage type to give further understanding why particular attributes are important. An online conjoint survey was launched with 702 dairy consumers, 172 nondairy consumers, and 125 consumers of both beverages. Individual means-end chain interviews were conducted with fluid milk consumers (n = 75), plant-based alternative consumers (n = 68), and consumers of both beverages (n = 78). Fat content was the most important attribute for dairy milk followed by package size and label claims. Consumers of fluid milk preferred 1 or 2% fat content, gallon, or half-gallon packaging, conventionally pasteurized store-brand milk. Sugar level was the most important attribute for plant-based beverages, followed by plant source and package size. Almond milk was the most desirable plant source, and half-gallon packaging was the most preferred packaging. Means-end chain interviews results suggested that maintaining a balanced diet and healthy lifestyle was important to all consumer groups. Lactose free was an important attribute for plant-based alternative consumers and consumers of both dairy and nondairy. A distinguishing characteristic of those who only drank nondairy plant-based alternatives was that plant-based beverages contributed to a goal to consume less animal products, beliefs about animal mistreatment, and perceived lesser effect on the environment than fluid milk. Unique to fluid milk consumers was that fluid milk was perceived as a staple food item. These results suggest that the dairy industry

  1. Infrared analysis for determining macronutrients in human milk

    DEFF Research Database (Denmark)

    Michaelsen, K F; Pedersen, S B; Skafte, L

    1988-01-01

    Infrared (IR) analysis is widely used for routine analysis of cow milk in dairies. The aim of this study was to evaluate the precision and accuracy of an IR analyzer (Milko-scan 104) for measuring protein, fat, carbohydrate, and, indirectly, the energy content of human milk. The results of the IR...

  2. EFFECTS OF HIGH SOYBEAN OIL FOR GOATS IN LATE LACTATION ON INTAKE, MILK COMPOSITION AND FATTY ACID PROFILE

    Directory of Open Access Journals (Sweden)

    Brou Kouakou

    2009-06-01

    Full Text Available Animal fat and vegetable oils are generally added to livestock diets to increase energy density. Unlike other ruminants, goats can tolerate more than 6% dietary fat. Feeding a diet containing soybean oil (SO, rich in polyunsaturated fatty acids (PUFA to goats can change the milk fat composition, thereby modifying the nutritional quality of the milk. PUFA such as linoleic acids are considered healthier fats since they have been shown to reduce the risk of cardiovascular diseases in humans. Eighteen dairy goats (3 - 4 yr.; BW = 40 kg; 9 Saanen and 9 Alpine in late lactation were used in an experiment to determine the effect of high PUFA (12% soybean oil; 12% SO on feed intake, milk composition and fatty acid profile. Does were group fed once a day (2 pens per treatment a 16% CP and 3.5 Mcal DE/kg diets containing either 6 or 12% SO for 24 d. Feed intake was recorded daily during the trial and milk yield was recorded from d-10 to d-24. Milk samples were collected 3 times a week and analyzed for protein, fat, lactose, and total solids. Milk fat was extracted and prepared for fatty acid methyl esters (FAME. The FAMEs were analyzed using a gas chromatography (GC unit, fitted with a 60 m x 0.25 mm i.d. fused silica SP 2380 (Sigma-Aldrich capillary column. The data were analyzed using MIXED procedures in SAS as a completely randomized design with repeated measures. Dietary treatments did not affect (P > 0.05 pen feed intake, milk yield or milk composition (fat, protein, lactose and total solids. Diet containing 12% SO decreased (P < 0.05 the proportion of saturated fatty acids (SFA; C6:0, C8:0, C10:0, C12:0, C14:0, C16:0 and increased (P < 0.01 the proportions of monounsaturated fat (MUFA; C18:1n9; C18:1t, and the predominant PUFA, linoleic acid (C18:2n6. The results indicate that goats consuming diet with 12% SO (high PUFA in late lactation produced milk with higher proportions of PUFA and MUFA and lower proportions of SFA compared to 6% SO.

  3. Study of caprine bones after moist and dry heat processes by X-ray diffraction

    International Nuclear Information System (INIS)

    Barbosa, Caroline M.; Azeredo, Soraia R.; Lopes, Ricardo T.; Souza, Sheila M.F.M de

    2013-01-01

    Bone tissue is a biological material composed of hydroxyapatite (HAp) and collagen matrix. The bone X-ray diffraction (XRD) pattern presents characteristics of the hydroxyapatite crystallography planes. This paper presents the characterization by X-ray diffraction of caprine bone powder pattern and the comparison of this pattern with moist or dry heat cooked bone patterns. The parameters chosen to characterize the X-ray diffraction peaks were: angular position (2θ), full width at half maximumt (FWHM), and relative intensity (I rel ). The X-ray diffraction patterns were obtained with a Shimadzu XRD-6000 diffractometer. The caprine bone XRD pattern revealed a significant correlation of several crystallographic parameters (lattice data) with hydroxyapatite. The profiles of the three bone types analyzed presented differences. The study showed as small angular displacement (decrease of the 2θ angle) of some peaks was observed after moist and dry heat cooking processes. The characterization of bone tissue aimed to contribute to future analysis in the field of archeology. (author)

  4. Study of caprine bones after moist and dry heat processes by X-ray diffraction

    Energy Technology Data Exchange (ETDEWEB)

    Barbosa, Caroline M., E-mail: carolmattosb@yahoo.com.br [Instituto de Arqueologia Brasileira (IAB), Belford Roxo, RJ (Brazil); Azeredo, Soraia R.; Lopes, Ricardo T., E-mail: soraia@lin.ufrj.br [Coordenacao dos Programas de Pos-Graduacao em Engenharia (COPPE/LIN/UFRJ), Rio de Janeiro, RJ (Brazil). Laboratorio de Instrumentacao Nuclear; Souza, Sheila M.F.M de, E-mail: sferraz@ensp.fiocruz.br [Fundacao Oswaldo Cruz (ENSP/FIOCRUZ), Rio de Janeiro, RJ (Brazil). Escola Nacional de Saude Publica Sergio Arouca

    2013-07-01

    Bone tissue is a biological material composed of hydroxyapatite (HAp) and collagen matrix. The bone X-ray diffraction (XRD) pattern presents characteristics of the hydroxyapatite crystallography planes. This paper presents the characterization by X-ray diffraction of caprine bone powder pattern and the comparison of this pattern with moist or dry heat cooked bone patterns. The parameters chosen to characterize the X-ray diffraction peaks were: angular position (2θ), full width at half maximumt (FWHM), and relative intensity (I{sub rel}). The X-ray diffraction patterns were obtained with a Shimadzu XRD-6000 diffractometer. The caprine bone XRD pattern revealed a significant correlation of several crystallographic parameters (lattice data) with hydroxyapatite. The profiles of the three bone types analyzed presented differences. The study showed as small angular displacement (decrease of the 2θ angle) of some peaks was observed after moist and dry heat cooking processes. The characterization of bone tissue aimed to contribute to future analysis in the field of archeology. (author)

  5. Characteristic and Quality and Food Safety of Regional Cheese Produced from Mixed Milk

    Directory of Open Access Journals (Sweden)

    Marcela Vyletělová-Klimešová

    2014-01-01

    Full Text Available There were cheeses produced from raw cow’s milk and from mixed milk compared. Mixed milk contained small ruminants’ milk (goat’s and ewe’s milk and cow’s milk in different proportions. There were technological, physical and health parameters, mineral composition, microbiological indicators and sensory quality evaluated. Cow’s milk, compared to mixed milk, contained markedly lower amounts of fat, protein, casein, total solids, solids non fat, urea and acetone and higher values of lactose, citric acid and free fatty acids and showed significantly lower values of somatic cell count. Mixed milk showed lower (better results for freezing point depression, markedly higher titration acidity and higher values ​​for Ca, Mg, K, P, Cu, Mn and Zn. The results of microbiological analyses confirmed good hygienic quality in terms of total count of mesophlic, psychrotrophic and thermoresistant bacteria and coliforms. Negative incidence of L. monocytogenes and mostly negative incidence of S. aureus are important results and confirmed high quality of raw material for cheese production. None of S. aureus strains were confirmed as MRSA. The results of sensory evaluation showed no significant differences between cheeses originated from cow’s milk and cheeses from mixed milk.

  6. RESEARCH ON THE MULTITRAIT ASSESSMENT OF THE GENETIC MERIT FOR MILK AND MEAT PRODUCTION IN THE ROMANIAN FRIESIAN USING A BLUP SIMPLIFIED MODEL

    Directory of Open Access Journals (Sweden)

    Agatha POPESCU

    2014-10-01

    Full Text Available The paper objective was to assess the genetic merit for milk and meat production using a sample of 16 Romanian Friesian bulls and a BLUP simplified model as well as the contemporary comparison method. The bulls' 730 daughters (half-sisters registered during the 305 days first lactation 3,034.89 kg milk with 22.86 % variation coefficient, 3.79 % fat with 6.06 % variation and 115.72 kg fat with 23.49 % variation. The 249 sons (half-brothers recorded 138.05 kg atthe age of 6 months with 19.31 % variation coefficient, 293.41kg at the age of 12 months with 4.33 % variation, and 881.97 g/day daily gain with 3.14% variation. The heritability was 0.505 for milk yield, 0.741 for fat %, 0.567 for milk fat, 0.524 for the weight at 6 months, 0.642 for the weight at 12 months and 0.372 for daily gain. The genotypic correlations have been -0.245 between milk yield and fat % and 0.465 between milk and fat yield, -0.287 between the weight at 6 months and 12 months and 0.850 between the weight at 12 months and daily gain. Breeding value varied from 637.6 and -68.1 for milk yield and between 26.26 and -2.07 for milk fat. The breeding value precision ranged between 92 and 58 in case of milk traits. Breeding value varied between 48.6 and - 27.8 for the weight at 12 months and between 168.2 and 2.2. for daily gain. The accuracy of the breeding value for meat traits ranged between 76 and 60. Rank correlations between bull ranking for milk traits were 0.377** between milk fat and fat %, 0.974** between milk yield and fat yield. Rank correlations between bull ranking for meat traits were 0.766** between the weight at 6 months and at 12 months and 0.847** between the weight at 12 months and daily gain. The rank correlation between bull hierarchy by BLUP and contemporary comparison was 0.563 significantly for P=0.05 and P=0.01. As a conclusion, the high accuracy of BLUP model recommends it to be used for breeding value assessment. The position occupied by bulls in their

  7. De novo synthesis of milk triglycerides in humans

    Science.gov (United States)

    Mammary gland (MG) de novo lipogenesis contributes significantly to milk fat in animals but little is known in humans. Objective: To test the hypothesis that the incorporation of 13C carbons from [U-13C]glucose into fatty acids (FA) and glycerol in triglycerides (TG) will be greater: 1) in milk tha...

  8. Pellet-free isolation of human and bovine milk extracellular vesicles by size-exclusion chromatography.

    Science.gov (United States)

    Blans, Kristine; Hansen, Maria S; Sørensen, Laila V; Hvam, Michael L; Howard, Kenneth A; Möller, Arne; Wiking, Lars; Larsen, Lotte B; Rasmussen, Jan T

    2017-01-01

    Studies have suggested that nanoscale extracellular vesicles (EV) in human and bovine milk carry immune modulatory properties which could provide beneficial health effects to infants. In order to assess the possible health effects of milk EV, it is essential to use isolates of high purity from other more abundant milk structures with well-documented bioactive properties. Furthermore, gentle isolation procedures are important for reducing the risk of generating vesicle artefacts, particularly when EV subpopulations are investigated. In this study, we present two isolation approaches accomplished in three steps based on size-exclusion chromatography (SEC) resulting in effective and reproducible EV isolation from raw milk. The approaches do not require any EV pelleting and can be applied to both human and bovine milk. We show that SEC effectively separates phospholipid membrane vesicles from the primary casein and whey protein components in two differently obtained casein reduced milk fractions, with one of the fractions obtained without the use of ultracentrifugation. Milk EV isolates were enriched in lactadherin, CD9, CD63 and CD81 compared to minimal levels of the EV-marker proteins in other relevant milk fractions such as milk fat globules. Nanoparticle tracking analysis and electron microscopy reveals the presence of heterogeneous sized vesicle structures in milk EV isolates. Lipid analysis by thin layer chromatography shows that EV isolates are devoid of triacylglycerides and presents a phospholipid profile differing from milk fat globules surrounded by epithelial cell plasma membrane. Moreover, the milk EV fractions are enriched in RNA with distinct and diverging profiles from milk fat globules. Collectively, our data supports that successful milk EV isolation can be accomplished in few steps without the use of ultracentrifugation, as the presented isolation approaches based on SEC effectively isolates EV in both human and bovine milk.

  9. Calcium absorption from fortified ice cream formulations compared with calcium absorption from milk.

    Science.gov (United States)

    van der Hee, Regine M; Miret, Silvia; Slettenaar, Marieke; Duchateau, Guus S M J E; Rietveld, Anton G; Wilkinson, Joy E; Quail, Patricia J; Berry, Mark J; Dainty, Jack R; Teucher, Birgit; Fairweather-Tait, Susan J

    2009-05-01

    Optimal bone mass in early adulthood is achieved through appropriate diet and lifestyle, thereby protecting against osteoporosis and risk of bone fracture in later life. Calcium and vitamin D are essential to build adequate bones, but calcium intakes of many population groups do not meet dietary reference values. In addition, changes in dietary patterns are exacerbating the problem, thereby emphasizing the important role of calcium-rich food products. We have designed a calcium-fortified ice cream formulation that is lower in fat than regular ice cream and could provide a useful source of additional dietary calcium. Calcium absorption from two different ice cream formulations was determined in young adults and compared with milk. Sixteen healthy volunteers (25 to 45 years of age), recruited from the general public of The Netherlands, participated in a randomized, reference-controlled, double-blind cross-over study in which two test products and milk were consumed with a light standard breakfast on three separate occasions: a standard portion of ice cream (60 g) fortified with milk minerals and containing a low level (3%) of butter fat, ice cream (60 g) fortified with milk minerals and containing a typical level (9%) of coconut oil, and reduced-fat milk (1.7% milk fat) (200 mL). Calcium absorption was measured by the dual-label stable isotope technique. Effects on calcium absorption were evaluated by analysis of variance. Fractional absorption of calcium from the 3% butterfat ice cream, 9% coconut oil ice cream, and milk was 26%+/-8%, 28%+/-5%, and 31%+/-9%, respectively, and did not differ significantly (P=0.159). Results indicate that calcium bioavailability in the two calcium-fortified ice cream formulations used in this study is as high as milk, indicating that ice cream may be a good vehicle for delivery of calcium.

  10. Incorporation of tritium in milk lipids after feeding organically bound tritium to cows

    International Nuclear Information System (INIS)

    Rochalska, M.; Hoek, J. van den

    1982-01-01

    Hay labelled with organically bound tritium was given to two cows for a period of 26 to 28 days. During hay feeding and at different times thereafter, lipids (fatty acids, cholesterol, glycerol, choline phospholipids, other phospholipids, flycolipids and gangliosides) were isolated from milk fat, and their total and specific activities were determined. During tritium administration, fatty acids and cholesterol contained the highest total activity, but the specific activity was highest in cholesterol and choline phospholipids. Activity decreased most rapidly for fatty acids and cholesterol, so that at 56 and 182 days after termination of 3 H feedings, phospholipids and glycolipids made an important contribution to lipid activity in milk. Regression analysis of the values for tritium activity in milk fat samples after stopping tritium administration, showed that three components with different half lives could be distinguished. The differences in metabolic behaviour of the various lipids in milk fat are mainly concerned with their relative participation in these components. (author)

  11. Electrophoretic characterization of protein interactions suggesting limited feasibility of accelerated shelf-life testing of ultra-high temperature milk.

    Science.gov (United States)

    Grewal, Manpreet Kaur; Chandrapala, Jayani; Donkor, Osaana; Apostolopoulos, Vasso; Vasiljevic, Todor

    2017-01-01

    Accelerated shelf-life testing is applied to a variety of products to estimate keeping quality over a short period of time. The industry has not been successful in applying this approach to ultra-high temperature (UHT) milk because of chemical and physical changes in the milk proteins that take place during processing and storage. We investigated these protein changes, applying accelerated shelf-life principles to UHT milk samples with different fat levels and using native- and sodium dodecyl sulfate-PAGE. Samples of UHT skim and whole milk were stored at 20, 30, 40, and 50°C for 28d. Irrespective of fat content, UHT treatment had a similar effect on the electrophoretic patterns of milk proteins. At the start of testing, proteins were bonded mainly through disulfide and noncovalent interactions. However, storage at and above 30°C enhanced protein aggregation via covalent interactions. The extent of aggregation appeared to be influenced by fat content; whole milk contained more fat than skim milk, implying aggregation via melted or oxidized fat, or both. Based on reduction in loss in absolute quantity of individual proteins, covalent crosslinking in whole milk was facilitated mainly by products of lipid oxidation and increased access to caseins for crosslinking reactions. Maillard and dehydroalanine products were the main contributors involved in protein changes in skim milk. Protein crosslinking appeared to follow a different pathway at higher temperatures (≥40°C) than at lower temperatures, making it very difficult to extrapolate these changes to protein interactions at lower temperatures. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  12. Milk composition as an indicator of the metabolism of dairy cows

    OpenAIRE

    ŠTĚRBA, Lukáš

    2015-01-01

    Milk presents good marker metabolic levels in dairy cows. Subscribe milk in moreover to cow does not stressful. Each month has a breeder in the yield control available basic data on milk composition (fat, protein, lactose). This basic data can be expanded to include other parameters (milk urea, ketones and citric acid). Based on these milk parameters can then correct interpretation preventively diagnose metabolic diseases in the herd. In this work, based on yield controlling diagnosed with hi...

  13. Study on the production and quality improvement of soft unripened cheese made from buffalo milk as compared with camel milk

    Directory of Open Access Journals (Sweden)

    A.A. Farooq

    2010-02-01

    Full Text Available The study was carried out to produce and improve the quality of soft unripened cheese made from buffalo milk as compared to cheese made from camel milk using conventional cheese-making technique. Before making cheese all the milk samples were skimmed and analyzed for their physico-chemical composition. Mean values for pH, acidity, specific gravity, total solids, SNF, fat percentages of raw and skimmed camel milk samples, respectively were 6.87±0.03 and 6.87±0.04, 0.17±0.01 and 0.18±0.01, 1.015±0.001 and 1.023±0.001, 11.69±0.33 and 7.93±0.27, 7.59±0.26 and 7.64±0.26, 4.09±0.36 and 0.29±0.08, and total protein, casein, lactose, ash and chlorides percentages of raw and skimmed milk samples respectively were 3.16±0.20 and 3.56±0.41, 2.21 ±0.23 and 1.67±0.11, 3.48±0.27 and 3.14±0.29, 0.94±0.03 and 0.93±0.07, and 0.26±0.01 and 0.25±0.01, whereas the mean values of buffalo raw milk were 6.53, 0.17%, 1.032, 15.78%, 9.23%, 6.55%, 5.35%, 4.01%, 3.24%, 0.64%, 0.07%, and skimmed milk were 6.55, 0.18%,1.035, 10.27%, 10.12%,0.15%, 4.80%, 3.38%, 4.74%, 0.49% and 0.078% respectively. The cheese samples were analyzed for their physico-chemical properties. The mean values for pH was (5.23± 0.13, acidity in terms of lactic acid (1.01± 0.23%, total solids (29.54±0.39%, solids not fat (28.66± 0.33%, fat (0.88±0.19%, total proteins(23.14±0.42%, casein(17.57±0.68%, ash(2.15±0.14% and chloride contents(0.67± 0.08% whereas the values of physico-chemical quality of soft unripened cheese made from buffalo milk for pH, acidity, total solids, SNF, fat, total protein, casein, ash and chlorides percentages were respectively 5.47, 0.45, 30.79, 30.49, 0.3, 23.44, 17.41, 1.65,0.355. Trial 1 yielded the highest percentage (7.68 of cheese followed by Trial 2 (7.38, Trial 3 (7.22 and Trial 5 (5.68. While Trial 4 yielded the lowest percentage (5.49. Whereas cheese yielded from buffalo milk was 12.22 %. Samples from each trial were presented to the

  14. Fate of ivermectin residues in ewes' milk and derived products.

    Science.gov (United States)

    Cerkvenik, Vesna; Perko, Bogdan; Rogelj, Irena; Doganoc, Darinka Z; Skubic, Valentin; Beek, Wim M J; Keukens, Henk J

    2004-02-01

    The fate of ivermectin (IVM) residues was studied throughout the processing of daily bulk milk from 30 ewes (taken up to 33 d following subcutaneous administration of 0.2 mg IVM/kg b.w.) in the following milk products: yoghurt made from raw and pasteurized milk; cheese after pressing; 30- and 60-day ripened cheese; and whey, secondary whey and whey proteins obtained after cheese-making (albumin cheese). The concentration of the H2B1a component of IVM was analysed in these dairy products using an HPLC method with fluorescence detection. The mean recovery of the method was, depending on the matrix, between 87 and 100%. Limits of detection in the order of only 0.1 microg H2B1a/kg of product were achieved. Maximum concentrations of IVM were detected mostly at 2 d after drug administration to the ewes. The highest concentration of IVM was found on day 2 in 60-day ripened cheese (96 microg H2B1a/kg cheese). Secondary whey was the matrix with the lowest concentration of IVM (milk fat and solid content were evident. During yoghurt production, fermentation and thermal stability of IVM was observed. During cheese production, approximately 35% of the IVM, present in the raw (bulk) milk samples, was lost. From the results it was concluded that the processing of ewes' milk did not eliminate the drug residues under investigation. The consequences of IVM in the human diet were discussed. Milk from treated animals should be excluded from production of fat products like cheese for longer after treatment with IVM than for lower fat products.

  15. Milk composition and feeding in the Italian dairy sheep

    Directory of Open Access Journals (Sweden)

    Anna Nudda

    2010-01-01

    Full Text Available Milk production represents a relevant quota of the energy consumption of the dairy ewe. Studies on relationships among  level of production, milk composition and metabolic aspects are the first fundamental step in the development of a feed-  ing system aimed at satisfying nutritive requirements of the animals. This paper reviews the knowledge about the milk  composition of main Italian dairy sheep breeds, the relationship among secretion kinetics of milk and protein and pro-  ductive level of animals, the algorithms used for estimating fat (6.5% and protein (5.8% corrected milk yield, the  evolution over time of milk production during lactation and the relationships between feeding and milk composition. 

  16. The effect of ewes relocation on milk composition and milk flow kinetics

    Directory of Open Access Journals (Sweden)

    Lucia Jackuliaková

    2014-02-01

    Full Text Available The investigation of an influence of ewes relocation and milking in other parlour (treatment on milk flow kinetics, milkability and milk composition was the aim of this study. In total 34 ewes of two breeds and crosbreeds Tsigai (14 heads and Improved Valachian (20 heads with Lacaune were tested. Two weeks after lamb weaning the ewes were milked in parallel milking parlour (1x16 stalls under shelter. On the last evening milking (first experimental milking, EB before relocation of flock to another parlour, and during next three continuous evening milkings (E0 - second, E1 - third and E2 - fourth milking of exp. after relocation the milk flow kinetics were measured using electronic collection jar. On day E0 after morning milking the flock was moved on a pasture and milked in other parlour (1x24-stalls. During E0 we recorded a significant decrease of total milk yield in comparison with EB (0.527 ±0.04 and 0.647 ±0.04 L. Significant differences were also recorded in machine milk yield, machine stripping, milking time and in maximum milk flow rate. During E0 there was a higher number of nonbimodal and lower numbers of bimodal flow types. The response of ewe to E0 depended on its response to EB. Ewes with bimodal flow at EB responded more negatively to E0 than ewes with nonbimodal or plateau flow. During E2 there were significantly increased protein content and solids not fat in milk. Thus the treatment significantly influenced the milkability of ewes in a negative way, but more clear response was found out in ewes with bimodal flow response to machine milking before treatment. We could assume that relocation to other milking conditions caused only short-term changes in milk flow kinetic and milk yield. Normal 0 21 false false false SK X-NONE X-NONE

  17. Effects of foal presence at milking and dietary extra virgin olive oil on jennet milk fatty acids profile

    Directory of Open Access Journals (Sweden)

    Marco Alabiso

    2010-01-01

    Full Text Available TwelveRagusanajennetswerestudiedtoinvestigatetheeffectsof dietaryextra Twelve Ragusana jennets were studiedtoinvestigatetheeffectsof dietaryextra studied to investigatetheeffectsof dietaryextra the effects of dietaryextra dietary extra virgin olive oil and thepresenceofthefoal duringmilkingonmilkfattyacids(FAprofile.At20, 50 thepresenceofthefoal duringmilkingonmilkfattyacids(FAprofile.At20, 50 he presence of the foal during milking on milk fatty acids (FA profile. At 20, 50 and 90 days post-foaling, each jennet was milked 4 times per day. The feeding system and the milking procedures are given by Alabiso et al. (2009. FA profiles of the composites from milkings without foals (1MNF+3MNF and with foals (2MYF+4MYF were analyzed by gas chromatography. Dietary oil had no significant effect on milk yield or fat content but increased the proportion of C18:1 (n-9 in milk. Jen- net milk had a beneficial FA profile compared to bovine milk and thus would be suitable for consump- tion by infants suffering from cows milk protein allergy, however, augmentation of the long-chain n-3 polyunsaturated FA content warrants further study.

  18. Milk fatty acid profile is modulated by DGAT1 and SCD1 genotypes in dairy cattle on pasture and strategic supplementation.

    Science.gov (United States)

    Carvajal, A M; Huircan, P; Dezamour, J M; Subiabre, I; Kerr, B; Morales, R; Ungerfeld, E M

    2016-05-09

    Milk fat composition is important to consumer health. During the last decade, some fatty acids (FA) have received attention because of their functional and beneficial effects on human health. The milk FA profile is affected by both diet and genetics. Differences in milk fat composition are based on biochemical pathways, and candidate genes have been proposed to explain FA profile variation. Here, the association between DGAT1 K232A, SCD1 A293V, and LEPR T945M markers with milk fat composition in southern Chile was evaluated. We selected five herds of Holstein-Friesian, Jersey, Frisón Negro, Montbeliarde, and Overo Colorado cows (pasture-grazed) that received strategic supplementation with concentrates and conserved forages. We genotyped the SNPs and calculated allele frequencies and Hardy-Weinberg equilibrium. Milk fat composition was determined for individual milk samples over a year, and associations between genotypes and milk composition were studied. The most frequent variants for DGAT1, SCD1, and LEPR polymorphisms were GC/GC, C, and C, respectively. The DGAT1 GC/GC allele was associated with lower milk fat and protein content, lower saturated fatty acid levels, and higher polyunsaturated FA (PUFA), n-3 and n-6 FA, and a linolenic acid to cholesterolemic FA ratios, which implied a healthier FA profile. The SCD1 CC genotype was associated with a low cholesterolemic FA content, a high ratio of linolenic acid to cholesterolemic FA, and lower conjugated-linolenic acid and PUFA content. These results suggest the possible modulation of milk fat profiles, using specific genotypes, to improve the nutritional quality of dairy products.

  19. The effect of vitamin concentrates on the flavor of pasteurized fluid milk.

    Science.gov (United States)

    Yeh, E B; Schiano, A N; Jo, Y; Barbano, D M; Drake, M A

    2017-06-01

    Fluid milk consumption in the United States continues to decline. As a result, the level of dietary vitamin D provided by fluid milk in the United States diet has also declined. Undesirable flavor(s)/off flavor(s) in fluid milk can negatively affect milk consumption and consumer product acceptability. The objectives of this study were to identify aroma-active compounds in vitamin concentrates used to fortify fluid milk, and to determine the influence of vitamin A and D fortification on the flavor of milk. The aroma profiles of 14 commercial vitamin concentrates (vitamins A and D), in both oil-soluble and water-dispersible forms, were evaluated by sensory and instrumental volatile compound analyses. Orthonasal thresholds were determined for 8 key aroma-active compounds in skim and whole milk. Six representative vitamin concentrates were selected to fortify skim and 2% fat pasteurized milks (vitamin A at 1,500-3,000 IU/qt, vitamin D at 200-1,200 IU/qt, vitamin A and D at 1,000/200-6,000/1,200 IU/qt). Pasteurized milks were evaluated by sensory and instrumental volatile compound analyses and by consumers. Fat content, vitamin content, and fat globule particle size were also determined. The entire experiment was done in duplicate. Water-dispersible vitamin concentrates had overall higher aroma intensities and more detected aroma-active compounds than oil-soluble vitamin concentrates. Trained panelists and consumers were able to detect flavor differences between skim milks fortified with water-dispersible vitamin A or vitamin A and D, and unfortified skim milks. Consumers were unable to detect flavor differences in oil-soluble fortified milks, but trained panelists documented a faint carrot flavor in oil-soluble fortified skim milks at higher vitamin A concentrations (3,000-6,000 IU). No differences were detected in skim milks fortified with vitamin D, and no differences were detected in any 2% milk. These results demonstrate that vitamin concentrates may contribute to

  20. An integrated mechanical-enzymatic reverse osmosis treatment of dairy industry wastewater and milk protein recovery as a fat replacer: a closed loop approach

    Directory of Open Access Journals (Sweden)

    F. Sarghini

    2013-09-01

    Full Text Available The dairy industry can be classified among the most polluting of the food industries in volume in regard to its large water consumption, generating from 0.2 to 10 L of effluent per liter of processed milk. Dairy industry effluents usually include highly dissolved organic matter with varying characteristics, and a correct waste management project is required to handle. In a framework of natural water resource availability and cost increase, wastewater treatment for water reuse can lower the overall water consumption and the global effluent volume of industrial plants. Moreover, correct dismissal of dairy industry wastewater is sometimes neglected by the operators , increasing the environmental impact due to the chemical and biological characteristics of such effluents. On the other hand, in the case of whey effluents, several by-products are still present inside, such as lactose and milk proteins. Membrane technology has some advantages including a high degree of reliability in removing dissolved, colloidal and particulate matter, like the selectivity in size of pollutants to be removed and the possibility of very compact treatment plants. For example, Reverse Osmosis (RO technology has been successfully applied for the treatment of dairy wastes (1, and as a technology for concentration and fractionation of whey. In this work a membrane treatment approach using reverse osmosis technology is investigated and implemented: the permeate obtained can be reused as clean warm water for cleaning and sanitation of production plants, while concentrated milk proteins are modified by using transglutaminase enzyme obtaining a high temperature resistant fat replacer to be used in different low-fat products like for example mozzarella cheese.

  1. Mare’s milk: composition and protein fraction in comparison with different milk species

    Directory of Open Access Journals (Sweden)

    Krešimir Kuterovac

    2011-06-01

    Full Text Available The usage of the mare’s milk as functional food especial for children intolerant to cow’s milk, with neurodermitis, allergies and similar disorders desiring to improve the quality of life is fiercely debated for last decades but there were no scientific studies to suggest such use of mare’s milk based on scientific research. The objectives of this study were to determine similarities of mare’s milk in comparison with milk of ruminants (cattle, sheep and goat and human milk in terms of milk composition and protein fraction as whey proteins, caseins and micelles size. All differences were discussed regarding usage of mare’s milk in human diet and compared to milk which is usually used in human nutrition. Regarding composition, the mare’s milk is similar to human milk in of crude protein, salt and lactose content, but it has significantly lower content of fat. Fractions of main proteins are similar between human and mare’s milk, except nitrogen casein (casein N which has twice lower content in human than in mare’s milk. Content of casein N from all ruminants’ milk differ much more. Just for true whey N and non-protein nitrogen (NPN similar content as human and mare’s milk has also goat milk. The casein content is the lowest in human milk; this content is three times greater in mare’s milk and six to seven times greater in goat’s and cow’s milk, while in sheep’s milk it is more than 10 times grater. In many components and fractions mare’s milk is more similar to human milk than milk of ruminants. A detail comparison of protein fraction shows quite large differences between milk of different species. More study and clinical research are needed that can recommend usage of mare’s milk in human diet as functional food on scientific bases.

  2. Forward modeling of fluctuating dietary 13C signals to validate 13C turnover models of milk and milk components from a diet-switch experiment.

    Directory of Open Access Journals (Sweden)

    Alexander Braun

    Full Text Available Isotopic variation of food stuffs propagates through trophic systems. But, this variation is dampened in each trophic step, due to buffering effects of metabolic and storage pools. Thus, understanding of isotopic variation in trophic systems requires knowledge of isotopic turnover. In animals, turnover is usually quantified in diet-switch experiments in controlled conditions. Such experiments usually involve changes in diet chemical composition, which may affect turnover. Furthermore, it is uncertain if diet-switch based turnover models are applicable under conditions with randomly fluctuating dietary input signals. Here, we investigate if turnover information derived from diet-switch experiments with dairy cows can predict the isotopic composition of metabolic products (milk, milk components and feces under natural fluctuations of dietary isotope and chemical composition. First, a diet-switch from a C3-grass/maize diet to a pure C3-grass diet was used to quantify carbon turnover in whole milk, lactose, casein, milk fat and feces. Data were analyzed with a compartmental mixed effects model, which allowed for multiple pools and intra-population variability, and included a delay between feed ingestion and first tracer appearance in outputs. The delay for milk components and whole milk was ~12 h, and that of feces ~20 h. The half-life (t½ for carbon in the feces was 9 h, while lactose, casein and milk fat had a t½ of 10, 18 and 19 h. The (13C kinetics of whole milk revealed two pools, a fast pool with a t½ of 10 h (likely representing lactose, and a slower pool with a t½ of 21 h (likely including casein and milk fat. The diet-switch based turnover information provided a precise prediction (RMSE ~0.2 ‰ of the natural (13C fluctuations in outputs during a 30 days-long period when cows ingested a pure C3 grass with naturally fluctuating isotope composition.

  3. Fatty acid profile in milk from goats, Capra aegagrus hircus, exposed to perchlorate and its relationship with perchlorate residues in human milk.

    Science.gov (United States)

    Cheng, Qiuqiong; Smith, Ernest E; Kirk, Andrea B; Liu, Fujun; Boylan, Lee Mallory; McCarty, Michael E; Hart, Sybil; Dong, Linxia; Cobb, George P; Jackson, W Andrew; Anderson, Todd A

    2007-10-01

    Polyunsaturated fatty acids (PUFA) in milk are vital for normal growth and development of infant mammals. Changes in fatty acid composition were observed in milk fat from goats dosed with perchlorate (0.1 and 1 mg/kg body weight/day) for 31 days, but the effect was not persistent. Adaptation may be induced in these goats to compensate for the perchlorate effect. In an analysis of fatty acid composition in human milk samples, a weak negative correlation was observed between perchlorate concentrations and total PUFA in 38 human milk samples.

  4. New School Meal Regulations and Consumption of Flavored Milk in Ten US Elementary Schools, 2010 and 2013.

    Science.gov (United States)

    Yon, Bethany A; Johnson, Rachel K

    2015-10-01

    Milk is a source of shortfall nutrients in children's diets, but most children do not consume recommended amounts. We measured consumption of milk by elementary-schoolchildren (grades 3-5) in a diverse sample of schools before and after implementation of the US Department of Agriculture's updated meal regulations requiring flavored milk to be fat-free. Flavored milk consumption did not change from 2010 to 2013; 52.2% of students in 2010 and 49.7% in 2013 consumed 7 ounces or more of an 8-ounce container. Updated regulations succeeded in lowering the amount of fat, added sugars, and calories in school milk but did not change overall milk consumption, thus improving children's diet quality.

  5. Influence of stage of lactation and year season on composition of mares' colostrum and milk and method and time of storage on vitamin C content in mares' milk.

    Science.gov (United States)

    Markiewicz-Kęszycka, Maria; Czyżak-Runowska, Grażyna; Wójtowski, Jacek; Jóźwik, Artur; Pankiewicz, Radosław; Łęska, Bogusława; Krzyżewski, Józef; Strzałkowska, Nina; Marchewka, Joanna; Bagnicka, Emilia

    2015-08-30

    Mares' milk is becoming increasingly popular in Western Europe. This study was thus aimed at investigating the impact of stage of lactation and season on chemical composition, somatic cell count and some physicochemical parameters of mares' colostrum and milk, and at developing a method for the determination of vitamin C (ascorbic acid) in mares' milk and to determine its content in fresh and stored milk. The analysis conducted showed an effect of the stage of lactation on contents of selected chemical components and physicochemical parameters of mares' milk. In successive lactation periods levels of fat, cholesterol, energy value, citric acid and titratable acidity decreased, whereas levels of lactose and vitamin C, as well as the freezing point, increased. Analysis showed that milk produced in autumn (September, October, November) had a higher freezing point and lower concentrations of total solids, protein, fat, cholesterol, citric acid and energy value in comparison to milk produced in summer (June, July, August). Mares' milk was characterised by low somatic cell count throughout lactation. In terms of vitamin C stability the most advantageous method of milk storage was 6-month storage of lyophilised milk. In general, the results confirmed that mares' milk is a raw material with a unique chemical composition different from that produced by other farm animals. © 2014 Society of Chemical Industry.

  6. Somatic Cells in Bulk Samples and Purchase Prices of Cow Milk

    Directory of Open Access Journals (Sweden)

    Jindřich Kvapilík

    2017-01-01

    Full Text Available There were calculated the somatic cell count (SCC 209 (36 – 468 103ml–1, the total count of microorganisms (TCM 25 103ml–1 (from 5 to 377, fat 3.84 % (from 3.23 to 4.46 and protein content 3.39 % (from 3.04 to 3.75 and milk freezing point (MFP –0.525 °C (from –0.534 to –0.395 of the 522 monthly bulk milk samples from 11 experimental stables during the period from 2012 to 2015. Residues of inhibitory substances were not detected in any sample. Milk sale reached 7,999 liters (l with fluctuating between 6,150 and 10,532 l per cow. This can be deduced from the regression coefficients that due to increase in the SCC by 100 103ml–1 the TCM increased by 2.9 to 4.2 103ml–1, the fat content decreased by 0.09 to 0.13 % and protein about 0.01 to 0.05 %. Influence of SCC, TCM and the fat and protein content calculated from monthly samples for individual stables can be estimated at –0.12 CZC, fluctuations between the stables at +0.46 to –0.84 CZC per l of milk. The increase in milk price by 0.17 CZC in the range of –0.92 to +0.92 CZC per l of milk corresponds to averages of indicators calculated from 522 samples.

  7. Haptoglobin and serum amyloid A in bulk tank milk in relation to raw milk quality.

    Science.gov (United States)

    Akerstedt, Maria; Waller, Karin Persson; Sternesjö, Ase

    2009-11-01

    The aim of the present study was to evaluate relationships between the presence of the two major bovine acute phase proteins haptoglobin (Hp) and serum amyloid A (SAA) and raw milk quality parameters in bulk tank milk samples. Hp and SAA have been suggested as specific markers of mastitis but recently also as markers for raw milk quality. Since mastitis has detrimental effects on milk quality, it is important to investigate whether the presence of Hp or SAA indicates such changes in the composition and properties of the milk. Bulk tank milk samples (n=91) were analysed for Hp, SAA, total protein, casein, whey protein, proteolysis, fat, lactose, somatic cell count and coagulating properties. Samples with detectable levels of Hp had lower casein content, casein number and lactose content, but higher proteolysis than samples without Hp. Samples with detectable levels of SAA had lower casein number and lactose content, but higher whey protein content than samples without SAA. The presence of acute phase proteins in bulk tank milk is suggested as an indicator for unfavourable changes in the milk composition, e.g. protein quality, due to udder health disturbances, with economical implications for the dairy industry.

  8. Cheesemaking in highland pastures: Milk technological properties, cream, cheese and ricotta yields, milk nutrients recovery, and products composition.

    Science.gov (United States)

    Bergamaschi, M; Cipolat-Gotet, C; Stocco, G; Valorz, C; Bazzoli, I; Sturaro, E; Ramanzin, M; Bittante, G

    2016-12-01

    Summer transhumance of dairy cows to high Alpine pastures is still practiced in many mountainous areas. It is important for many permanent dairy farms because the use of highland pastures increases milk production and high-priced typical local dairy products often boost farm income. As traditional cheese- and ricotta-making procedures in Alpine pastures are central to this dairy system, the objective of this study was to characterize the quality and efficiency of products and their relationships with the quality and availability of grass during the grazing season. The milk from 148 cows from 12 permanent farms reared on a temporary farm located in Alpine pastures was processed every 2wk during the summer (7 cheesemakings from late June to early September). During each processing, 11 dairy products (4 types of milk, 2 by-products, 3 fresh products, and 2 ripened cheeses) were sampled and analyzed. In addition, 8 samples of fresh forage from the pasture used by the cows were collected and analyzed. At the beginning of the pasture season the cows were at 233±90d in milk, 2.4±1.7 parities, and produced 23.6±5.7kg/d of milk. The milk yield decreased with the move from permanent to temporary farms and during the entire summer transhumance, but partly recovered after the cows returned to the permanent farms. Similar trends were observed for the daily yields of fat, protein, casein, lactose, and energy, as we found no large variations in the quality of the milk, with the exception of the first period of Alpine pasture. The somatic cell counts of milk increased during transhumance, but this resulted from a concentration of cells in a lower quantity of milk rather than an increase in the total number of cells ejected daily from the udder. We noted a quadratic trend in availability of forage (fresh and dry matter weight per hectare), with a maximum in late July. The quality of forage also varied during the summer with a worsening of chemical composition. The evening milk

  9. Dietary effects of lutein-fortified chlorella on milk components of Holstein cows.

    Science.gov (United States)

    Jeon, Jin-Young; Park, Keun-Kyu; Lee, Kyung-Woo; Jang, Seung-Wan; Moon, Byung-Hern; An, Byoung-Ki

    2016-01-01

    This study was conducted to investigate the dietary effect of conventional or lutein-fortified chlorella on milk production and lutein incorporation in milk. Fifteen Holstein cows in mid-lactation were used in a 3 × 3 Latin square design each with a 21-day period. Cows were top-dressed daily with 30 g of conventional or lutein-fortified chlorella for 3 weeks. Cows without chlorella served as the control. The feed intake and milk yield were not affected by dietary treatments. The concentrations of milk protein and solids non-fat in groups fed diets containing both conventional and lutein-fortified chlorella were significantly higher than those of the control group (P milk fat among groups. The levels of plasma glutamic oxaloacetic transaminase, glutamic pyruvic transaminase, interferon-gamma and interleukin-2 were not influenced by the dietary treatments. Lutein content in milk was significantly increased in groups fed lutein-fortified chlorella as compared with those of conventional chlorella and control, respectively (P lutein-fortified chlorella has positive effects on milk components and the use of lutein-fortified chlorella in a dairy diet is effective in the production of milk enriched with lutein.

  10. Expanding the bovine milk proteome through extensive fractionation

    DEFF Research Database (Denmark)

    Nissen, Asger; Bendixen, Emøke; Ingvartsen, Klaus Lønne

    2013-01-01

    Bovine milk is an agricultural product of tremendous value worldwide. It contains proteins, fat, lactose, vitamins, and minerals. It provides nutrition and immunological protection (e.g., in the gastrointestinal tract) to the newborn and young calf. It also forms an important part of human...... of low abundant proteins. Further, the general health and udder health of the dairy cows delivering the milk may influence the composition of the milk proteome. To gain a more exhaustive and true picture of the milk proteome, we performed an extensive preanalysis fractionation of raw composite milk...... nutrition. The repertoire of proteins in milk (i.e., its proteome) is vast and complex. The milk proteome can be described in detail by mass spectrometry-based proteomics. However, the high concentration of dominating proteins in milk reduces mass spectrometry detection sensitivity and limits detection...

  11. Important vectors for Listeria monocytogenes transmission at farm dairies manufacturing fresh sheep and goat cheese from raw milk.

    Science.gov (United States)

    Schoder, Dagmar; Melzner, Daniela; Schmalwieser, Alois; Zangana, Abdoulla; Winter, Petra; Wagner, Martin

    2011-06-01

    The aim of this study was to determine the transmission routs of Listeria spp. in dairy farms manufacturing fresh cheese made from ovine and caprine raw milk and to evaluate the impact of Listeria monocytogenes mastitis on raw milk contamination. Overall, 5,799 samples, including 835 environmental samples, 230 milk and milk product samples, and 4,734 aseptic half-udder foremilk samples were collected from 53 dairy farms in the dairy intensive area of Lower Austria. Farms were selected for the study because raw milk was processed to cheese that was sold directly to consumers. A total of 153 samples were positive for Listeria spp., yielding an overall prevalence of 2.6%; L. monocytogenes was found in 0.9% of the samples. Bulk tank milk, cheese, and half-udder samples were negative for Listeria spp. Because none of the sheep and goats tested positive from udder samples, L. monocytogenes mastitis was excluded as a significant source of raw milk contamination. L. monocytogenes was detected at 30.2% of all inspected farms. Swab samples from working boots and fecal samples had a significantly higher overall prevalence (P < 0.001) of L. monocytogenes (15.7 and 13.0%, respectively) than did swab samples from the milk processing environment (7.9%). A significant correlation was found between the prevalence of L. monocytogenes in the animal and in the milk processing environment and the silage feeding practices. Isolation of L. monocytogenes was three to seven times more likely from farms where silage was fed to animals throughout the year than from farms where silage was not fed to the animals.

  12. Blood and Milk Contents of Triiodothyronine (T3) and Cortisol in Lactating Buffaloes and Changes in Milk Yield and Composition as a Function of Lactation Number and Ambient Temperature

    International Nuclear Information System (INIS)

    Habeeb, A.M. Al-Saied.; Ibrahim, M.Kh.

    2000-01-01

    The effect of lactation number and ambient temperature on T 3 and cortisol levels in milk and blood and milk composition of lactating Water buffaloes was the objective of this study. Two experiment were carried out on 72 animals in two periods through 1994. The first one was carried out on 36 animals during February, where the average of ambient temperature was 17.5 degree while the second was conducted on another 36 animals during July where the average of ambient temperature was 37.1 degree. In both two periods, the animals were classified according to lactation number into 6 equal groups from the 1 st to the 6 Th lactation number. The data showed that milk yield and T-3 either in milk or in blood besides milk fat, protein and lactose were significantly lower in july than in february. Whereas the opposite trend was noted for cortisol levels either in milk or in blood. Concerning the effect of lactation lactation number, it was observed that milk and blood T 3 , mil and blood cortisol, milk fat, protein and lactose were affected significantly by lactation number

  13. In vitro assessment of the antimicrobial susceptibility of caprine isolates of Mycoplasma mycoides subsp. capri.

    Science.gov (United States)

    Paterna, A; Tatay-Dualde, J; Amores, J; Prats-van der Ham, M; Sánchez, A; de la Fe, C; Contreras, A; Corrales, J C; Gómez-Martín, Á

    2016-08-01

    The minimum inhibitory concentration (MIC) and minimum mycoplasmacidal concentration (MMC) of 17 antimicrobials against 41 Spanish caprine isolates of Mycoplasma mycoides subsp. capri (Mmc) obtained from different specimens (milk, external auricular canal and semen) were determined using a liquid microdilution method. For half of the isolates, the MIC was also estimated for seven of the antimicrobials using an epsilometric test (ET), in order to compare both methods and assess the validity of ET. Mutations in genes gyrA, gyrB, parC and parE conferring fluoroquinolone resistance, which have been recently described in Mmc, were investigated using PCR. The anatomical origin of the isolate had no effect on its antimicrobial susceptibility. Moxifloxacin and doxycycline had the lowest MIC values. The rest of the fluoroquinolones studied (except norfloxacin), together with tylosin and clindamycin, also had low MIC values, although the MMC obtained for clindamycin was higher than for the other antimicrobials. For all the aminoglycosides, spiramycin and erythromycin, a notable level of resistance was observed. The ET was in close agreement with broth microdilution at low MICs, but not at intermediate or high MICs. The analysis of the genomic sequences revealed the presence of an amino acid substitution in codon 83 of the gene gyrA, which has not been described previously in Mmc. Copyright © 2016 Elsevier Ltd. All rights reserved.

  14. Amiata donkey milk chain: animal health evaluation and milk quality

    Directory of Open Access Journals (Sweden)

    Giuseppe Ragona

    2016-08-01

    Full Text Available This study presents an investigation of Amiata donkey health and quality of milk for human consumption. Thirty-one lactating dairy jennies were examined. The following samples were collected: faecal samples from the rectum of animals for parasitological examination; cervical swabs for the detection of bacteria causing reproductive disorders; and blood samples for serological diagnosis of main zoonotic (Brucella spp., Leptospira spp. and donkey abortion agents (Brucella spp., Leptospira spp., Salmonella abortus equi, Equine viral arterithis virus, Equine herpesvirus type 1. In addition, individual milk samples were collected and analysed for mastitis- causing pathogens and milk quality. Regarding animal health, we detected a high prevalence of strongyle parasites in donkeys. It is very important to tackle parasitic diseases correctly. Selective control programmes are preferable in order to reduce anthelmintic drug use. For dairy donkeys, withdrawal periods from anthelmintic drugs need to be carefully managed, in accordance with EU and national regulations. The isolation of Staphylococcus aureus in milk highlights the importance of preventing contamination during milking, by adopting appropriate hygiene and safety practices at a farm level. Lysozyme activity was high compared to cow’s milk, contributing to the inhibitory activity against certain bacteria. Donkey milk was characterised by high lactose content, low caseins, low fat, higher levels of unsaturated fatty acids compared to ruminant milks. Unsaturated fatty acids and omega 3 fatty acids in particular have become known for their beneficial health effect, which is favourable for human diet. These characteristics make it suitable for infants and children affected by food intolerance/ allergies to bovine milk proteins and multiple food allergies as well as for adults with dyslipidemias. It is also recommended to prevent cardiovascular diseases.

  15. Physico-chemical and organoleptic comparison of buffalo, cow and goat milk and their yogurt samples

    Energy Technology Data Exchange (ETDEWEB)

    Ahmed, N.; Elahi, S. [Kinnaird College for Women, Lahore (Pakistan). Dept. of Biotechnology

    2014-09-15

    The physico-chemical and organoleptic properties of buffalo, cow and goat milk and their respective yogurt samples were analyzed. Milk samples, 200ml each, were inoculated with sucrose, skimmed milk powder, carboxymethyl cellulose (CMC) along with varying concentrations of starter culture and incubated at 45 degree C for 5 hours for yogurt preparation. The physico-chemical parameters studied were pH, tritable acidity, ash, moisture, fat, solid-non fat, total solids, crude protein, specific gravity and total energy, whereas the organoleptic analysis included texture, taste, colour and odor. Results revealed that commercial starter culture, sucrose, CMC and skimmed milk powder, in the concentrations of 0.05%, 0.5%, 0.075% and 0.5% respectively, was the best composition for fermentation. The milk and yogurt of buffalo was found to be physico-chemically and organoleptically superior. However, results showed that goat milk and yogurt could be a valuable substitute, especially in comparison to cow milk and yogurt. goat, milk, yogurt, physico-chemical analysis, organoleptic analysis, carboxymethyl cellulose. (author)

  16. Physico-chemical and organoleptic comparison of buffalo, cow and goat milk and their yogurt samples

    International Nuclear Information System (INIS)

    Ahmed, N.; Elahi, S.

    2014-01-01

    The physico-chemical and organoleptic properties of buffalo, cow and goat milk and their respective yogurt samples were analyzed. Milk samples, 200ml each, were inoculated with sucrose, skimmed milk powder, carboxymethyl cellulose (CMC) along with varying concentrations of starter culture and incubated at 45 degree C for 5 hours for yogurt preparation. The physico-chemical parameters studied were pH, tritable acidity, ash, moisture, fat, solid-non fat, total solids, crude protein, specific gravity and total energy, whereas the organoleptic analysis included texture, taste, colour and odor. Results revealed that commercial starter culture, sucrose, CMC and skimmed milk powder, in the concentrations of 0.05%, 0.5%, 0.075% and 0.5% respectively, was the best composition for fermentation. The milk and yogurt of buffalo was found to be physico-chemically and organoleptically superior. However, results showed that goat milk and yogurt could be a valuable substitute, especially in comparison to cow milk and yogurt. goat, milk, yogurt, physico-chemical analysis, organoleptic analysis, carboxymethyl cellulose. (author)

  17. What Are the Types of Fat?

    Science.gov (United States)

    ... Corn oil Safflower oil Walnuts Sunflower, sesame, and pumpkin seeds; flaxseed Fatty fish (salmon, tuna, mackerel, herring, ... pork) Chicken with the skin Whole-fat dairy products (cream/milk) Butter Palm and coconut oil (snack ...

  18. STUDY OF YIELD AND COMPOSITION OF CAMEL MILK IN ALGERIA

    Directory of Open Access Journals (Sweden)

    LEYLA HADEF

    2018-03-01

    Full Text Available The aim of this study was to determine the yield and composition of raw camel milk throughout the lactation period. For this purpose seventeen multiparous she-camels, kept under grazing and supplement farming system in South East of Algeria were used in this study. A total of 153 milk samples were collected and analyzed through standard procedures to determine yield and physicochemical parameters of milk such as pH, acidity, density, fat, protein, lactose, ash and total solids. The results demonstrated that the overall means of daily milk yield and composition of pH, acidity, density, fat, protein, lactose, ash and total solids (TS were 3.96 ± 1.24 L∙day-1, 6.55 ± 0.14, 0.17 ± 0.01 %, 1.032 ± 0.002 g∙cm-3, 3.72 ± 0.14%, 3.37 ± 0.18 %, 4.13 ± 0.29 %, 0.96 ± 0.22 % and 9.99 ± 1.82 %, respectively. Moreover, the milk yield was significantly (p 0.05. The results indicated that Algerian camel milk could provide a valuable nutritious food and energy source for population living in arid and semi arid zones and it was concluded that the stage of lactation had a significant effect (p < 0.05 on milk yield and most physicochemical parameters of raw camel milk.

  19. Substantial replacement of lactose with fat in a high-lactose milk replacer diet increases liver fat accumulation but does not affect insulin sensitivity in veal calves.

    Science.gov (United States)

    Pantophlet, A J; Gerrits, W J J; Vonk, R J; van den Borne, J J G C

    2016-12-01

    In veal calves, the major portion of digestible energy intake originates from milk replacer (MR), with lactose and fat contributing approximately 45 and 35%, respectively. In veal calves older than 4 mo, prolonged high intakes of MR may lead to problems with glucose homeostasis and insulin sensitivity, ultimately resulting in sustained insulin resistance, hepatic steatosis, and impaired animal performance. The contribution of each of the dietary energy sources (lactose and fat) to deteriorated glucose homeostasis and insulin resistance is currently unknown. Therefore, an experiment was designed to compare the effects of a high-lactose and a high-fat MR on glucose homeostasis and insulin sensitivity in veal calves. Sixteen male Holstein-Friesian calves (120±2.8kg of BW) were assigned to either a high-lactose (HL) or a high-fat (HF) MR for 13 consecutive weeks. After at least 7 wk of adaptation, whole-body insulin sensitivity and insulin secretion were assessed by euglycemic-hyperinsulinemic and hyperglycemic clamps, respectively. Postprandial blood samples were collected to assess glucose, insulin, and triglyceride responses to feeding, and 24-h urine was collected to quantify urinary glucose excretion. At the end of the trial, liver and muscle biopsies were taken to assess triglyceride contents in these tissues. Long-term exposure of calves to HF or HL MR did not affect whole-body insulin sensitivity (averaging 4.2±0.5×10 -2 [(mg/kg∙min)/(μU/mL)]) and insulin secretion. Responses to feeding were greater for plasma glucose and tended to be greater for plasma insulin in HL calves than in HF calves. Urinary glucose excretion was substantially higher in HL calves (75±13g/d) than in HF calves (21±6g/d). Muscle triglyceride content was not affected by treatment and averaged 4.5±0.6g/kg, but liver triglyceride content was higher in HF calves (16.4±0.9g/kg) than in HL calves (11.2±0.7g/kg), indicating increased hepatic fat accumulation. We conclude that

  20. Distribution of Animal Drugs among Curd, Whey, and Milk Protein Fractions in Spiked Skim Milk and Whey.

    Science.gov (United States)

    Shappell, Nancy W; Shelver, Weilin L; Lupton, Sara J; Fanaselle, Wendy; Van Doren, Jane M; Hakk, Heldur

    2017-02-01

    It is important to understand the partitioning of drugs in processed milk and milk products, when drugs are present in raw milk, in order to estimate the potential consumer exposure. Radioisotopically labeled erythromycin, ivermectin, ketoprofen, oxytetracycline, penicillin G, sulfadimethoxine, and thiabendazole were used to evaluate the distribution of animal drugs among rennet curd, whey, and protein fractions from skim cow milk. Our previous work reported the distribution of these same drugs between skim and fat fractions of milk. Drug distribution between curd and whey was significantly correlated (R 2 = 0.70) to the drug's lipophilicity (log P), with improved correlation using log D (R 2 = 0.95). Distribution of drugs was concentration independent over the range tested (20-2000 nM). With the exception of thiabendazole and ivermectin, more drug was associated with whey protein than casein on a nmol/g protein basis (oxytetracycline experiment not performed). These results provide insights into the distribution of animal drug residues, if present in cow milk, among milk fractions, with possible extrapolation to milk products.