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Sample records for milk rennet coagulation

  1. Rennet coagulation of heated milk concentrates

    OpenAIRE

    Schreiber, Regina; Hinrichs, Jörg

    2000-01-01

    International audience; The high temperature heating of cheese milk is a useful tool for preventing late fermentation during cheese ripening if the renneting properties remain unchanged. The aim of the investigations was to find heating conditions which guarantee the inactivation of clostridia spores but still enable rennet coagulation of the heated milk and milk concentrates respectively. The gel strength of the rennet gels increased the more the casein content increased. The native whey pro...

  2. Effect of Milk Fat Substitution of Rennet Milk Induced Coagulation on Physico-Chemical Properties

    Directory of Open Access Journals (Sweden)

    Imène Felfoul

    2013-01-01

    Full Text Available The objective of this paper was to study the effect of milk fat substitution by (W1/O/W2 multiple emulsions based on olive oil in comparison with full and low-fat milks on milk behavior during rennet coagulation. Therefore, based on the turbidimetric and conductivimetric methods, a follow up of enzymatic coagulation is realized. Drainage of renneted gels was followed by syneresis study and cheese yield. The comparison between the coagulation aptitude of low fat milk and milk-olive oil emulsion showed that the hydrolysis phase extended up to 35 minutes for full fat milk and up to 38 minutes for milk-olive oil emulsion. The transition phase solid/gel was shorter in the case of the whole milk. The reticulation phase was shorter in the case of milk-olive oil emulsion. The milk conductivity depended on the milk richness in fat content. Milk-olive oil emulsion showed the lowest cheese-making yield compared to its full and low-fat counterpart.

  3. A comparison of the determination of the rennet coagulation properties of bovine milk

    Directory of Open Access Journals (Sweden)

    Roman Pytel

    2016-07-01

    Full Text Available The aim of the work was compared of two different methods (the visual method and the nephelo turbidimetry method for determination of rennet coagulation time. It was observed the effect of heat treatment of milk; types of rennet and addition of different amount of CaCl2 into the pasteurized milk. It was used two different chymosin rennet. For the visual method was milk sample (100 mL equilibrated at 35 °C, 1 mL of rennet was added into milk and was measured the time required for the first visible flakes (visual method. For the determination rennet coagulation time by nephelo-turbidimetry was removed part of milk with rennet and placed into nephelo-turbidimetry. Milk had a titratable acidity in the range from 6.5 to 7.0 °SH, average pH of milk was 6.68. Dry matter content was in range from 12.351 to 13.142%. The average content of protein by Kjeldahl was 3.14%, fat by Gerber 4.34%, lactose by polarimetry 4.68% and calcium content 1.1%. The pasteurized milk had the worst rennet coagulation time about 32 s compared to the raw milk. The difference coagulation time between milk with addition of 20 µL CaCl2 and 40 µL CaCl2 was in range 21 s to 26 s by visual method. The difference coagulation time between milk with addition of 20 µL CaCl2 and 40 µL CaCl2 was 15 s by nephelo-turbidimetry method. There occurred statistically non-significant differences in most of the measurements, comparing the visual and the nephelo-turbidimetric method. The heat treatment, addition of CaCl2 and using of different rennet had an influence on the curd category. It was obtained, that using nephelo-turbidimetry shown objective results for measuring the rennet coagulation time contrary the subjective visual method. Further, the results obtained by nephelo-turbidimetry are accurate and determined with the lower variation.

  4. Rennet Coagulation and Cheesemaking Properties of Thermally Processed Milk: Overview and Recent Developments.

    Science.gov (United States)

    Kethireddipalli, Prashanti; Hill, Arthur R

    2015-11-04

    Thermally induced changes in milk proteins and minerals, particularly interactions among caseins and denatured whey proteins, influence important properties of dairy products in both positive and negative ways. Whereas the extensive protein connectivity and increased water-holding capacity resulting from such heat-induced protein modification account for the much desired firmness of acid gels of yogurt, thermal processing, on the other hand, severely impairs clotting and adversely affects the cheesemaking properties of rennet-coagulated cheeses. In technological terms, the principal ongoing challenge in the cheese industry is to take advantage of the water-holding capacity of thermally aggregated whey proteins without compromising the rennetability of cheese milk or the textural and functional attributes of cheese. Including some recent data from the authors' laboratory, this paper will discuss important aspects and current literature on the use of thermally processed milk in the production of rennet-coagulated cheeses and also some of the potential alternatives available for inclusion of whey proteins in cheese, such as the addition of microparticulated whey proteins to cheese milk.

  5. Genetic parameters for rennet- and acid-induced coagulation properties in milk from Swedish Red dairy cows.

    Science.gov (United States)

    Gustavsson, F; Glantz, M; Poulsen, N A; Wadsö, L; Stålhammar, H; Andrén, A; Lindmark Månsson, H; Larsen, L B; Paulsson, M; Fikse, W F

    2014-01-01

    Milk coagulation is an important processing trait, being the basis for production of both cheese and fermented products. There is interest in including technological properties of these products in the breeding goal for dairy cattle. The aim of the present study was therefore to estimate genetic parameters for milk coagulation properties, including both rennet- and acid-induced coagulation, in Swedish Red dairy cattle using genomic relationships. Morning milk samples and blood samples were collected from 395 Swedish Red cows that were selected to be as genetically unrelated as possible. Using a rheometer, milk samples were analyzed for rennet- and acid-induced coagulation properties, including gel strength (G'), coagulation time, and yield stress (YS). In addition to the technological traits, milk composition was analyzed. A binary trait was created to reflect that milk samples that had not coagulated 40min after rennet addition were considered noncoagulating milk. The cows were genotyped by using the Illumina BovineHD BeadChip (Illumina Inc., San Diego, CA). Almost 600,000 markers remained after quality control and were used to construct a matrix of genomic relationships among the cows. Multivariate models including fixed effects of herd, lactation stage, and parity were fitted using the ASReml software to obtain estimates of heritabilities and genetic and phenotypic correlations. Heritability estimates (h(2)) for G' and YS in rennet and acid gels were found to be high (h(2)=0.38-0.62) and the genetic correlations between rennet-induced and acid-induced coagulation properties were weak but favorable, with the exception of YSrennet with G'acid and YSacid, both of which were strong. The high heritability (h(2)=0.45) for milk coagulating ability expressed as a binary trait suggests that noncoagulation could be eliminated through breeding. Additionally, the results indicated that the current breeding objective could increase the frequency of noncoagulating milk and

  6. Free amino acid content of goat's milk cheese made with animal rennet and plant coagulant.

    Science.gov (United States)

    Abellán, Adela; Cayuela, José María; Pino, Antonio; Martínez-Cachá, Adela; Salazar, Eva; Tejada, Luis

    2012-06-01

    Enzymes present in the flowers of Cynara cardunculus (cyprosins) are used in the production of some traditional Spanish and Portuguese cheeses, replacing animal rennet. The aim of this work was to study the changes that take place in free amino acids during the ripening of a goat's milk cheese (Murcia al Vino) manufactured with plant coagulant (PC) or animal rennet (AR). The total free amino acid (TFAA) concentration increased during ripening, with Ile, Val, Ala, Phe, Gaba, Arg and Lys representing more than 50% of the TFAA content at 60 days in both types of cheese. The TFAA concentration was significantly higher in cheeses made with PC (854 mg 100 g(-1) total solids (TS)) than those made with AR (735 mg 100 g(-1) TS). The concentration of most free amino acids, especially His, Ser, Gln, Thr, Ala, Met and Ile, was higher in the PC cheese. Cheese made using PC as coagulant presented higher contents of free amino acid throughout the ripening period than cheese made using AR. Therefore we can conclude that the use of PC to produce Murcia al Vino goat's cheese would accelerate the ripening process as a result of increased cyprosin proteolytic activity. Copyright © 2011 Society of Chemical Industry.

  7. Effect of insoluble calcium concentration on endogenous syneresis rate in rennet-coagulated bovine milk.

    Science.gov (United States)

    Choi, J; Horne, D S; Lucey, J A

    2015-09-01

    The rennet coagulation of milk has been extensively studied. Mathematical modeling of the gelation process has been performed, mainly for the purpose of predicting the gel point. Rheological profiles of rennet gels during aging (long reaction times) have indicated that the gel stiffness (modulus) attains a maximum and thereafter decreases. We wanted to model this type of behavior and used the Carlson model, which includes terms for the proteolysis of κ-casein hairs (creating active sites) and the crosslinking of these activated sites. To account for the observed decrease in the gel modulus with time, we modified the Carlson model by adding an exponential decay term, which we ascribe to endogenous syneresis. We believe that this decay (i.e., syneresis rate) would likely be influenced by the mobility of bonds within casein micelles (in gels as indicated by the rheological loss tangent parameter). To modify the internal structural bonding of casein micelles, reconstituted skim milk was acidified to pH values 6.4, 6.0, 5.8, 5.6, and 5.4, or EDTA was added to milk at concentrations of 0, 2, 4, and 6mM, and the final pH values of EDTA-treated samples were subsequently adjusted to pH 6.0. These treatments were then used to prepare rennet gel samples that were monitored by dynamic low amplitude oscillatory rheometry. When the modified Carlson model was fitted to the actual experimental storage modulus values of each sample, it fitted the data reasonably well (especially the pH trial data). As the pH values of milk decreased, the modulus values at infinite reaction time (G'∞) increased; however, G'∞ decreased with an increase in the EDTA concentration. In the pH trial, the rate constants for the proteolysis of κ-casein hairs and the crosslinking of these activated sites exhibited a maximum at pH 5.6 and 6.0, respectively. The rate constant for endogenous syneresis increased at pH values syneresis was significantly positively correlated (r≥0.96) with the loss tangent

  8. Determination Of The Influence Of High Pressure Processing On Calf Rennet Using Response Surface Methodology: Effects On Milk Coagulation

    OpenAIRE

    de Castro Leite Junior; Bruno Ricardo; Lima Tribst; Alline Artigiani; Sampaio Bonafe; Carlos Francisco; Cristianini; Marcelo

    2016-01-01

    This study investigated the influence of high pressure processing (HPP) on the proteolytic and milk-clotting activities of calf rennet and milk coagulation using processed enzyme by rheological assay and confocal microscopy. The process was carried out at 25 degrees C, using pressure range from 50 to 300 MPa and time between 5 and 30 min. It was found that HPP (175-285 MPa for 14-23 min) increased the enzyme proteolytic activity by up to 23% and the milk-clotting activity by up to 17%. Furthe...

  9. Influence of fat replacement by inulin on rheological properties, kinetics of rennet milk coagulation, and syneresis of milk gels.

    Science.gov (United States)

    Arango, O; Trujillo, A J; Castillo, M

    2013-04-01

    The objective of this study was to evaluate the effect of inulin as a fat replacer on the rheological properties, coagulation kinetics, and syneresis of milk gels. A randomized factorial design, replicated 3 times, with 3 inulin concentrations (0, 3, and 6%), 2 levels of fat (gels. The observed effect, which was more evident on the aggregation reaction, depended on the concentration of inulin and the coagulation temperature. Addition of 6% inulin reduced the clotting time by approximately 26% and the time at which the gel reached a storage modulus equal to 30 Pa by approximately 36%. The optical parameter R'max, defined as the maximum value of change in light backscatter profile/change in time (where R' = dR/dt), was used to calculate an approximation of the temperature coefficients (Q10) for milk coagulation. Increasing fat concentration induced a consistent increase in all the optical, rheological, and visual parameters studied, although the observed trend was not statistically significant. The addition of inulin at a level of 6% produced a reduction in syneresis and increased the curd yield by approximately 30%. It was concluded that the addition of inulin affects the kinetics of milk coagulation and the cutting time and, therefore, the use of inline sensors such as near-infrared spectrometry may be necessary for optimal process control.

  10. Ultrasound improves the renneting properties of milk.

    Science.gov (United States)

    Liu, Zheng; Juliano, Pablo; Williams, Roderick P W; Niere, Julie; Augustin, Mary Ann

    2014-11-01

    The effects of ultrasound application on skim milk (10% w/w total solids at natural pH 6.7 or alkali-adjusted to pH 8.0) prior to the renneting of milk at pH 6.7 were examined. Skim milk, made by reconstituting skim milk powder, was sonicated at 20kHz and 30°C (dissipated power density 286kJkg(-1)) in an ultrasonic reactor. The rennet gelation time, curd firming rate, curd firmness, and the connectivity of the rennet gel network were improved significantly in rennet gels made from milk ultrasonicated at pH 8.0 and re-adjusted back to pH 6.7 compared to those made from milk sonicated at pH 6.7. These renneting properties were also improved in milk sonicated at pH 6.7 compared to those of the non-sonicated control milk. The improvements in renneting behavior were related to ultrasound-induced changes to the proteins in the milk. This study showed that ultrasonication has potential to be used as an intervention to manipulate the renneting properties of milk for more efficient manufacturing of cheese.

  11. Influence of diet and of lamb slaughtering age on the coagulating properties of rennet paste

    Directory of Open Access Journals (Sweden)

    M. Albenzio

    2010-01-01

    Full Text Available Rennet composition varies along with several factors such as source (animal species, herbage, microbial and genetic, physical state (liquid, powder and paste, enzymatic composition (chymosin/ pepsin ratio, lipolitic enzymes. Main factors influencing rennet paste are diet (milk feeding, weaning and slaughtering age. Rennet paste composition influences cheese-making and ripening processes in cheese. Little is known about the effects of probiotic addition to milk substitute on the microbial status and enzyme profile of rennet, and on ripening characteristics of cheese. The aim of the study was to evaluate the effects of rearing systems and of lamb slaughtering age on microbial profile and time of coagulation of rennet pastes used for Pecorino Foggiano cheese-making.

  12. Bovine chromosomal regions affecting rheological traits in rennet-induced skim milk gels

    DEFF Research Database (Denmark)

    Gregersen, Vivi Raundahl; Gustavsson, F; Glantz, M

    2015-01-01

    Optimizing cheese yield and quality is of central importance to cheese manufacturing. The yield is associated with the time it takes before the gel has an optimal consistency for further processing, and it is well known that gel formation differs between individual milk samples. By identifying...... genomic regions affecting traits related to rennet-induced gelation, the aim of this study was to identify potential candidate genes affecting these traits. Hence, rennet-induced gelation, including rennet coagulation time, gel strength, and yield stress, was measured in skim milk samples collected from...

  13. Effects of Size and Stability of Native Fat Globules on the Formation of Milk Gel Induced by Rennet.

    Science.gov (United States)

    Luo, Jie; Wang, Yuhan; Guo, Huiyuan; Ren, Fazheng

    2017-03-01

    Rennet-induced gelation crucially impacts cheese structure. In this study, effects of the size and stability of native fat globules on the kinetics of rennet-induced coagulation were revealed by determining the caseinomacropeptide release rate and rheological properties of milk. Moreover, the mobility and stability of fat globules during renneting was revealed using diffusing wave spectroscopy and confocal laser scanning microscopy. By use of a 2-stage gravity separation combined centrifugation scheme, native fat globules were selectively separated into small (SFG, D4,3 = 1.87 ± 0.02 μm) and large fat globules (LFG, D4,3 = 5.65 ± 0.03 μm). The protein and fat content of SFG and LFG milk were then standardized to 3.2 g/100 mL and 1.2 g/100 mL, respectively. The milk containing different sized globules were then subjected to renneting experiments in the laboratory. Reduction of globule size accelerated the aggregation of casein micelles during renneting, giving a shorter gelation time and earlier 1/l(*) change. The gel produced from LFG milk was broken due to coalescent fat globules and generated coarser gel strands compared to the finer strands formed with SFG milk. Structural differences were also confirmed with a higher final storage modulus of the curd made from SFG milk than that from the LFG. In conclusion, the size of fat globules affects the aggregation of casein micelles. Moreover, fat globule coalescence and creaming during renneting, also affects the structure of the rennet gel. A better understanding of the size of globules effect on milk gelation could lead to the development of cheese with specific properties.

  14. Rheological properties of rennet-induced skim milk gels.

    NARCIS (Netherlands)

    Zoon, P.

    1988-01-01

    The rheological properties of rennet-induced skim milk gels, which are viscoelastic materials, were studied under various conditions.Dynamic and stress relaxation experiments were performed at small deformations of the gel network, whereas constant stress (creep) experiments were performed at large

  15. Rheological and structural properties of differently acidified and renneted milk gels.

    Science.gov (United States)

    Liu, X T; Zhang, H; Wang, F; Luo, J; Guo, H Y; Ren, F Z

    2014-01-01

    In this study we assessed the rheological and structural properties of differently acidified and renneted milk gels by controlling pH value and renneting extent. Skim milk were exactly renneted to 4 extents (20, 35, 55, and 74%) and then direct acidified to the desired pH (4.8, 5.0, 5.2, 5.5, 5.8, and 6.2), respectively. Rheological properties were assessed by dynamic rheological measurements, structural properties were studied by spontaneous whey separation and confocal laser scanning micrograph, and protein interactions were studied by dissociation test. Results showed that minimally renneted milk samples (20 and 35%) formed weak gels with low storage modulus, and the acidification range within which gels could form was narrow (pH ≤ 5.2). Highly renneted milk samples formed more gels with high storage modulus. The results of this study revealed that acidification determined the structural properties of highly renneted milk gels. As pH increased from 5.0 to 6.2, highly renneted milk gels had lower loss tangent, decreased spontaneous syneresis, and smaller pores. For both the low and high rennetings, divalent calcium bonds contributed less at low pH than at high pH. In conclusion, renneting increased the pH range suitable for gel formation; acidification determined the spontaneous syneresis and microstructure of highly renneted milk gels.

  16. Contribution of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda cheese

    NARCIS (Netherlands)

    Visser, F.M.W.

    1977-01-01

    A method for the aseptic manufacture of cheeses, free either from rennet or from rennet and starter, is described, allowing the action of starter bacteria and milk protease to be studied without the interference of rennet. These cheeses, together with aseptic starter-free cheeses, were

  17. Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese.

    Science.gov (United States)

    Cardinali, Federica; Osimani, Andrea; Taccari, Manuela; Milanović, Vesna; Garofalo, Cristiana; Clementi, Francesca; Polverigiani, Serena; Zitti, Silvia; Raffaelli, Nadia; Mozzon, Massimo; Foligni, Roberta; Franciosi, Elena; Tuohy, Kieran; Aquilanti, Lucia

    2017-08-16

    Caciofiore della Sibilla is an Italian specialty soft cheese manufactured with Sopravissana raw ewes' milk and thistle rennet prepared with young fresh leaves and stems of Carlina acanthifolia All. subsp. acanthifolia, according to an ancient tradition deeply rooted in the territory of origin (mountainous hinterland of the Marche region, Central Italy). In this study, the impact of thistle rennet on the bacterial dynamics and diversity of Caciofiore della Sibilla cheese was investigated by applying a polyphasic approach based on culture and DNA-based techniques (Illumina sequencing and PCR-DGGE). A control cheese manufactured with the same batch of ewes' raw milk and commercial animal rennet was analyzed in parallel. Overall, a large number of bacterial taxa were identified, including spoilage, environmental and pro-technological bacteria, primarily ascribed to Lactobacillales. Thistle rennet was observed clearly to affect the early bacterial dynamics of Caciofiore della Sibilla cheese with Lactobacillus alimentarius/paralimentarius and Lactobacillus plantarum/paraplantarum/pentosus being detected in the phyllosphere of C. acanthifolia All., thistle rennet and curd obtained with thistle rennet. Other bacterial taxa, hypothetically originating from the vegetable coagulant (Enterococcus faecium, Lactobacillus brevis, Lactobacillus delbrueckii, Leuconostoc mesenteroides/pseudomesenteroides), were exclusively found in Caciofiore della Sibilla cheese by PCR-DGGE. At the end of the maturation period, Illumina sequencing demonstrated that both cheeses were dominated by Lactobacillales; however curd and cheese produced with thistle rennet were co-dominated by Lactobacillus and Leuconostoc, whereas Lactoccous prevailed in curd and cheese produced with commercial animal rennet followed by Lactobacillus. Differences in the bacterial composition between the two cheeses at the end of their maturation period were confirmed by PCR-DGGE analysis. Copyright © 2017 Elsevier B

  18. Effect of high-pressure homogenisation on rheological properties of rennet-induced skim milk and standardised milk gels.

    Science.gov (United States)

    Lodaite, Kristina; Chevalier, François; Armaforte, Emanuele; Kelly, Alan L

    2009-08-01

    The effects of high-pressure homogenisation (HPH) in the pressure range 100-300 MPa on the gel formation and rheological properties of rennet-induced skim milk (0.08%, fat, w/w) and standardised milk (3.60% fat, w/w) gels at pH 6.60 were studied. The average casein micelle size in skim milk was significantly reduced and the gel formation time decreased when skim milk was subjected to the pressures of 200 and 300 MPa. The storage modulus of rennet-induced skim milk gels at 2700 s after rennet addition was higher for samples homogenised at higher pressures, which contained smaller casein particles. HPH had little effect on the large deformation properties of rennet-induced skim milk gels. The gel formation time of renneted standardised milk was significantly reduced as a result of HPH, while the storage modulus of rennet-induced milk gels 2700 s after rennet addition increased with increasing homogenising pressure. The apparent fracture stress was slightly higher for standardised milk gels formed from HPH-treated milk, whereas the apparent strain at fracture was lower, than that of unhomogenised milk. In conclusion, HPH treatment influenced gel formation processes of skim milk and its small-deformation rheological properties, mainly through modification of casein micelles. HPH also significantly affected the gel formation process of standardised milk gels and its rheological properties as a result of an increase in volume fraction of aggregating particles, while the particle size was of lesser importance.

  19. Optimization of rennet coagulation technology in the process of production of rennet casein%酶凝干酪素生产过程中酶凝工艺的优化

    Institute of Scientific and Technical Information of China (English)

    刘佳; 李青; 赵秀明; 赵征

    2012-01-01

    The effect of the amount of rennet added, rennet coagulation temperature and time on the technology of rennet casein were studied. The optimal rennet coagulation processing parameters of the production of rennet casein were determined by sensory evaluation on the process of coagulation. The results showed that the coagulation temperature and time have a significant effect on rennet coagulation status of rennet casein production. The optimal conditions of rennet coagulation were: the addition of rennet was 0.078%, the temperature of coagulation was 32 ℃ and coagulation time was 28 min. The physicochemical properties of rennet casein produced under this condition were similar to those of commercial rennet casein.%研究了凝乳酶添加量、凝乳温度和凝乳时间对酶凝干酪素酶凝工艺的影响,通过对凝乳过程的感官评价,最终确定了酶凝干酪素的最佳酶凝工艺参数.结果表明:凝乳温度和凝乳时间对酶凝干酪素酶凝状态有显著影响,确定最优工艺条件为:凝乳酶添加量的体积分数为0.078%,凝乳温度为32℃,凝乳时间28 min.此条件下生产的酶凝干酪素与市售酶凝干酪素理化指标接近.

  20. Effect of microparticulated whey proteins on milk coagulation properties.

    Science.gov (United States)

    Sturaro, A; Penasa, M; Cassandro, M; Varotto, A; De Marchi, M

    2014-11-01

    The enhancement of milk coagulation properties (MCP) and the reuse of whey produced by the dairy industry are of great interest to improve the efficiency of the cheese-making process. Native whey proteins (WP) can be aggregated and denatured to obtain colloidal microparticulated WP (MWP). The objective of this study was to assess the effect of MWP on MCP; namely, rennet coagulation time (RCT), curd-firming time, and curd firmness 30 min after rennet addition. Six concentrations of MWP (vol/vol; 1.5, 3.0, 4.5, 6.0, 7.5, and 9.0%) were added to 3 bulk milk samples (collected and analyzed during 3 d), and a sample without MWP was used as control. Within each day of analysis, 6 replicates of MCP for each treatment were obtained, changing the position of the treatment in the rack. For control samples, 2 replicates per day were performed. In addition to MCP, WP fractions were measured on each treatment during the 3 d of analysis. Milk coagulation properties were measured on 144 samples by using a Formagraph (Foss Electric, Hillerød, Denmark). Increasing the amount of MWP added to milk led to a longer RCT. In particular, significant differences were found between RCT of the control samples (13.5 min) and RCT of samples with 3.0% (14.6 min) or more MWP. A similar trend was observed for curd-firming time, which was shortest in the control samples and longest in samples with 9.0% MWP (21.4 min). No significant differences were detected for curd firmness at 30 min across concentrations of MWP. Adjustments in cheese processing should be made when recycling MWP, in particular during the coagulation process, by prolonging the time of rennet activity before cutting the curd.

  1. Effects of coagulating enzyme types (commercial calf rennet ...

    African Journals Online (AJOL)

    Aysegul

    2013-09-11

    Sep 11, 2013 ... According to the results, the effects of enzyme type on the titratable acidity, dry .... Rennilase (R. miehei); **Different letters in the same column indicate significant differences among the samples ..... buffaloes' milk in Egypt.

  2. Phenotypic and genetic associations of milk traits with milk coagulation properties.

    Science.gov (United States)

    Poulsen, N A; Buitenhuis, A J; Larsen, L B

    2015-04-01

    The aim of this study was to examine milk composition and rennet-induced coagulation properties of milk from 892 individual Danish Holstein and Danish Jersey cows and determine the genetic influences on these properties by determining heritability and genomic correlations with single nucleotide polymorphisms identified by the bovine HD Beadchip (Illumina Inc., San Diego, CA). Despite no signs of clinical mastitis, milk from cows with somatic cell counts >500,000 cells/mL showed altered milk composition, indicating impaired barrier between the milk and the blood. Curd-firming rate (CFR) and rennet coagulation time (RCT) were used to describe milk coagulation properties (MCP). These traits describe the second phase of milk coagulation and were mutually negatively correlated, but only to some extent associated with the same compositional traits. In both breeds, CFR were highly correlated with protein content, whereas longer RCT were primarily associated with lower milk pH. Estimated heritabilities for milk production and compositional traits ranged from 0.09 for yield to 0.82 for citric acid in Danish Jersey cows, and from 0.21 for yield to 0.59 for citric acid in Danish Holstein cows. Heritabilities for MCP traits varied considerably between breeds, and were estimated to be 0.28 for RCT and 0.75 for CFR in Danish Holstein cows and 0.45 for RCT and 0.15 for CFR in Danish Jersey cows. This difference was further reflected in the genomic correlations between RCT and CFR which was -0.90 in Danish Holstein and 0.06 in Danish Jersey. These data suggest that potential for changing MCP through breeding exists, but the genetic background of the MCP traits might be different in different breeds; therefore, using Danish Holstein as background for Danish Jersey is not trivial. Thereby, the study underlines the need for breed-specific models. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  3. Immunochromatographic Lateral-flow test strip for the rapid detection of added bovine rennet whey in milk and milk powder

    NARCIS (Netherlands)

    Martin-Hernandez, C.; Munoz, M.; Daury, C.; Weymuth, H.; Kemmers-Voncken, A.; Corbation, V.; Toribo, T.; Bremer, M.G.E.G.

    2009-01-01

    An immunochromatographic lateral-flow test dipstick test was developed for the fast detection of bovine rennet whey in liquid milk and milk powder. The test is based on the binding of casein glycomacropeptide (cGMP) by two specific anti-bovine ¿-casein monoclonal antibodies and has a visual detectio

  4. Genetic parameters of coagulation properties, milk yield, quality, and acidity estimated using coagulating and noncoagulating milk information in Brown Swiss and Holstein-Friesian cows.

    Science.gov (United States)

    Cecchinato, A; Penasa, M; De Marchi, M; Gallo, L; Bittante, G; Carnier, P

    2011-08-01

    The aim of this study was to estimate heritabilities of rennet coagulation time (RCT) and curd firmness (a(30)) and their genetic correlations with test-day milk yield, composition (fat, protein, and casein content), somatic cell score, and acidity (pH and titratable acidity) using coagulating and noncoagulating (NC) milk information. Data were from 1,025 Holstein-Friesian (HF) and 1,234 Brown Swiss (BS) cows, which were progeny of 54 HF and 58 BS artificial insemination sires, respectively. Milk coagulation properties (MCP) of each cow were measured once using a computerized renneting meter and samples not exhibiting coagulation within 31 min after rennet addition were classified as NC milk. For NC samples, RCT was unobserved. Multivariate analyses, using Bayesian methodology, were performed to estimate the genetic relationships of RCT or a(30) with the other traits and statistical inference was based on the marginal posterior distributions of parameters of concern. For analyses involving RCT, a right-censored Gaussian linear model was used and records of NC milk samples, being censored records, were included as unknown parameters in the model implementing a data augmentation procedure. Rennet coagulation time was more heritable [heritability (h(2))=0.240 and h(2)=0.210 for HF and BS, respectively] than a(30) (h(2)=0.148 and h(2)=0.168 for HF and BS, respectively). Milk coagulation properties were more heritable than a single test-day milk yield (h(2)=0.103 and h(2)=0.097 for HF and BS, respectively) and less heritable than milk composition traits whose heritability ranged from 0.275 to 0.275, with the only exception of fat content of BS milk (h(2)=0.108). A negative genetic correlation, lower than -0.85, was estimated between RCT and a(30) for both breeds. Genetic relationships of MCP with yield and composition were low or moderate and favorable. The genetic correlation of somatic cell score with RCT in BS cows was large and positive and even more positive were

  5. GENETIC ASPECTS OF MILK COAGULATION PROPERTIES IN DAIRY CATTLE

    Directory of Open Access Journals (Sweden)

    M. Cassandro

    2007-06-01

    Full Text Available Authors reviewed the genetic aspects of milk coagulation ability focusing on heritability and genetic correlation values and on the breed and milk protein loci effects on rennet coagulation time and curd firmness. The review discussed milk and cheese yield production all over the world concluding that the per capita retail demand for cheese will increase with a mean annual growth rate of 0.8%. Therefore, in the future, cheese production will continue to be one of the major livestock food products around the world. The development of new payment systems for milk considering the intrinsic value for cheese making ability, could be an important opportunity for select best individual within dairy cattle breeds and to preserve, among dairy cattle breeds, those with high milk coagulation properties. Often these genetic resources, beyond their genetic value, also exercise a positive influence on sustainability of milk production in fragile environments, such as mountain areas, preserving an important cultural value (history, traditions, arts, and literature.

  6. 7 CFR 58.436 - Rennet, pepsin, other milk clotting enzymes and flavor enzymes.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Rennet, pepsin, other milk clotting enzymes and flavor enzymes. 58.436 Section 58.436 Agriculture Regulations of the Department of Agriculture (Continued... clotting enzymes and flavor enzymes. Enzyme preparations used in the manufacture of cheese shall be...

  7. The renneting of milk : a kinetic study of the enzymic and aggregation reactions

    NARCIS (Netherlands)

    Hooydonk, van A.C.M.

    1987-01-01

    The rennet-induced clotting of milk was studied under various conditions. The kinetics of the enzymic and aggregation reactions was analysed separately and, where possible, related to the physico-chemical properties of the casein micelle and its environment.

    The effects of important

  8. Genetic aspects of milk coagulation properties in Italian Holstein cows

    Directory of Open Access Journals (Sweden)

    G. Bittante

    2010-01-01

    Full Text Available In Italy, the quota of national production of cow milk destined for cheese yield isabout 73% of total marketable milk (Osservatorio del latte, 2002. Hence, the improvement of renneting propertiesof milk is an important objective for the dairy sector. Favorable conditions of milk reactivity with rennet,curd formation rate and curd strength, as well as curd syneresis, have a positive effect on the wholecheese-making process and, later, on the ripening development of cheese.

  9. Effect of gel firmness at cutting time, pH, and temperature on rennet coagulation and syneresis: an in situ 1H NMR relaxation study.

    Science.gov (United States)

    Hansen, Christian Lyndgaard; Rinnan, Asmund; Engelsen, Søren Balling; Janhøj, Thomas; Micklander, Elisabeth; Andersen, Ulf; van den Berg, Frans

    2010-01-13

    The objective of this study was to monitor rennet-induced milk gel formation and mechanically induced gel syneresis in situ by low-field NMR. pH, temperature, and gel firmness at cutting time were varied in a factorial design. The new curve-fitting method Doubleslicing revealed that during coagulation two proton populations with distinct transverse relaxation times (T2,1=181, T2,2=465 ms) were present in fractions (f1=98.9%, f2=1.1%). Mechanical cutting of the gel in the NMR tube induced macrosyneresis, which led to the appearance of an additional proton population (T2,3=1500-2200 ms) identified as whey. On the basis of NMR quantification of whey water the syneresis rate was calculated and found to be significantly dependent on pH and temperature.

  10. [Occupational allergies against pepsin, chymosin and microbial rennet].

    Science.gov (United States)

    van Kampen, V; Lessmann, H; Brüning, T; Merget, R

    2013-05-01

    Rennet is a mixture of the proteolytic enzymes pepsin and chymosin (rennin), which is usually obtained from the fourth stomach of young ruminants. While pepsin is also used in the pharmaceutical industry, both enzymes (pepsin and chymosin) are used for the coagulation of milk protein in the manufacture of cheese. Additionally, microbial rennet, which is naturally produced by certain microorganisms, has been used as a substitute for natural rennet in the cheese production for decades. Exposure to enzyme dusts has long been known to cause occupational immediate hypersensitivities. The present paper reviews the results of an evaluation of the literature data concerning occupational airway sensitisation due to natural and microbial rennet. Cases of specific airway sensitisation caused by rennet could be shown clearly by several studies. Positive skin prick and challenge tests as well as specific IgE antibodies have been described, thus suggesting an immunological mechanism.

  11. Effect of carrageenan addition on the rennet-induced gelation of skim milk.

    Science.gov (United States)

    Wang, Fang; Zhang, Wei; Ren, Fazheng

    2016-09-01

    Carrageenan (CG) (κ-CG, ι-CG and λ-CG) was added to skim milk and the rennet-induced aggregation was studied. Caseinomacropeptide (CMP) release, diffusing wave spectroscopy (DWS) and rheology were used to follow the structural dynamics of casein micelles during gelation. The influence of carrageenan on the nature of protein interactions in the gels was investigated using a combination of ultracentrifugation and specific dissociating agents. For the recombined samples containing κ-CG and low concentrations of ι-CG and λ-CG, the CMP release was slowed down; however, the development of DWS and rheological parameters was similar to that of the control sample, and the increase in the incorporation of proteins through calcium bridges and hydrophobic interactions may be the most likely contributors. For the recombined samples containing high concentrations of ι-CG and λ-CG, other factors may impede the gel formation process. High concentrations of ι-CG and λ-CG strongly interfered with the rennet-induced aggregation, interrupted the interaction of caseins and therefore may contribute to good quality of low-fat cheese. © 2016 Society of Chemical Industry. © 2016 Society of Chemical Industry.

  12. Influence of colloidal calcium phosphate level on the microstructure and rheological properties of rennet-induced skim milk gels

    DEFF Research Database (Denmark)

    Koutina, Glykeria; Knudsen, Jes Christian; Andersen, Ulf

    2015-01-01

    lactose, to obtain varying levels of micellar calcium and phosphorus but constant value of pH, serum and free calcium, and serum phosphorus. Bovine chymosin was added to the skim milk samples after dialysis and microstructural and rheological properties during gel formation were recorded at 30°C. Samples...... of rennet gel formation. The protein network of rennet gels after dialysis was more compact with many aggregates as demineralization decreased. The small protein particles are able to increase the potential connection points among proteins, support particle fusion and cause a compact structure....... after dialysis needed approximately 30min after the addition of chymosin to form rennet gels. In addition, low micellar calcium and phosphorus values were both found to correlate with slightly less time for the gels to be formed. This information highlights the importance of CCP in the primary phase...

  13. Genetic parameters of milk coagulation properties and their relationships with milk yield and quality traits in Italian Holstein cows.

    Science.gov (United States)

    Cassandro, M; Comin, A; Ojala, M; Dal Zotto, R; De Marchi, M; Gallo, L; Carnier, P; Bittante, G

    2008-01-01

    Milk coagulation properties (MCP) are an important aspect in assessing cheese-making ability. Several studies showed that favorable conditions of milk reactivity with rennet, curd formation rate, and curd strength, as well as curd syneresis, have a positive effect on the entire cheese-making process and subsequently on the ripening of cheese. Moreover, MCP were found to be heritable, but little scientific literature is available about their genetic aspects. The aims of this study were to estimate heritability of MCP and genetic correlations among MCP and milk production and quality traits. A total of 1,071 Italian Holstein cows (progeny of 54 sires) reared in 34 herds in Northern Italy were sampled from January to July 2004. Individual milk samples were collected during the morning milking and analyzed for coagulation time (RCT), curd firmness (a30), pH, titratable acidity, fat, protein, and casein contents, and somatic cell count. About 10% of individual milk samples did not coagulate in 31 min, so they were removed from the analyses. Estimates of heritability for RCT and a30 were 0.25 +/- 0.04 and 0.15 +/- 0.03, respectively. Estimates of genetic correlations between MCP traits and milk production traits were negligible except for a30 with protein and casein contents (0.44 +/- 0.10 and 0.53 +/- 0.09, respectively). Estimates of genetic correlations between MCP traits and somatic cell score were strong and favorable, as well as those between MCP and pH and titratable acidity. Selecting for high casein content, milk acidity, and low somatic cell count might be an indirect way to improve MCP without reducing milk yield and quality traits.

  14. Genetic parameters for milk coagulation properties in Estonian Holstein cows.

    NARCIS (Netherlands)

    Vallas, M.; Bovenhuis, H.; Kaart, T.; Parna, K.; Kiiman, H.

    2010-01-01

    The objective of this study was to estimate heritabilities and repeatabilities for milk coagulation traits [milk coagulation time (RCT) and curd firmness (E30)] and genetic and phenotypic correlations between milk yield and composition traits (milk fat percentage and protein percentage, urea, somati

  15. Rennet-induced gelation of concentrated milk in the presence of sodium caseinate: differences between milk concentration using ultrafiltration and osmotic stressing.

    Science.gov (United States)

    Krishnankutty Nair, P; Corredig, M

    2015-01-01

    Concentrating milk is a common unit operation in the dairy industry. With the reduction of water, the particles interact more frequently with each other and the functionality of the casein micelles may depend on the interactions occurring during concentration. The objective of this research was to investigate the effect of concentration on the renneting properties of the casein micelles by comparing 2 concentration methods: ultrafiltration and osmotic stressing. Both methods selectively concentrate the protein fraction of milk, while the composition of the soluble phase is unaltered. To evaluate possible differences in the rearrangements of the casein micelles during concentration, renneting properties were evaluated with or without the addition of soluble caseins, added either before or after concentration. The results indicate that casein micelles undergo rearrangements during concentration and that shear during membrane filtration may play a role in affecting the final properties of the milk.

  16. Effect of the levels of N fertilizer, grass and supplementary feeds on nitrogen composition and renneting properties of milk from cows at pasture.

    Science.gov (United States)

    Hermansen, J E; Ostersen, S; Aaes, O

    1994-05-01

    In a 2 x 2 x 3 factorial design grazing experiment we investigated the effect of fertilizer (none or 240 kg N/ha), amounts of clover grass available (low or high) and type and level of daily supplementary feed for each cow (3.5 kg barley, 3.5 kg concentrate mixture rich in protein and fat, or both, 7 kg) on the protein composition and renneting properties of their milk. The experiment was carried out in two successive grazing seasons (years) and included a total of 79 Danish Holstein cows. The effect on milk protein composition was determined in both years whereas the effect on renneting properties was determined only in the second year. Fertilization of the clover grass significantly decreased total milk protein concentration (-1.4 g/kg; P whey protein N. Fertilization had no effect on renneting properties. Increased availability of clover grass significantly increased milk protein concentration (1 g/kg; P < 0.05) and resulted in significantly poorer renneting properties, that is increased clotting time (P < 0.01) and decreased coagulum development. These effects seemed to be mediated through an effect on the pH of the milk (+0.05; P < 0.05) as the effect was markedly reduced when statistical correction was made for the actual pH. Use of the protein- and fat-rich concentrate mix (3.5 kg) significantly reduced the total protein content of the milk (P < 0.05) and increased the proportion of non-protein N (NPN) in total N compared with use of the other supplementary feeds (P < 0.05). We found no effect on renneting properties of the different supplementary feeds. Throughout the grazing season and independent of the main treatments, the NPN proportion of milk N increased at the expense of casein N. At the same time, renneting properties became poorer, especially with high clover grass availability.

  17. Enzymic Milk Coagulation: Casein Micelle Aggregation and Curd Formation

    OpenAIRE

    McMahon, Donald J.

    1983-01-01

    Enzymic milk coagulation was monitored by measuring changes in curd firmness and apparent absorbance of undiluted milk. Detection of coagulation, visually or rheologically, occurred after the milk changes from a system of aggregating particles to an extended space network. This change was observed as a shoulder in apparent absorbance plots and coagulation time was defined as the critical point in the aggregation process analogously to non-linear condensation polymerization reactions. It corre...

  18. 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.

  19. Changes of quality of rennets during storing

    Directory of Open Access Journals (Sweden)

    Monika Kozelková

    2012-01-01

    Full Text Available This work deals about evaluation of qualitative parameters of rennets. During the six months storing of rennets were determined following qualitative parameters: pH, rennet coagulation time, activity (strange of rennet and dose of rennet, and finally were used instrumental methods: Near infrared spectroscopy (NIR for recognizing age of rennets and spectrophotometric methods of determining the color of rennets. The theory found in the references suggests, that the activity of rennet should decrease by an average of 1–2 % per month, but the results are showing, that are changing quality of rennets namely mostly activity (strange of rennet, which was decreased by 33% per half year. In analysis of color of rennets weren’t observed major changes by the whole group. Some statistical differences were detected in the partial values L*a*b*, most advantageous were evaluation by rennet total color change during storage, which were higher than noticeable change in four samples. The least color changes (P > 0.05 were observed in microbial rennets, with no values observed (ΔEab < 2 that can be recognized even by the human eye when subjected to parallel comparison. It was found that the NIR analysis can be used to recognizing of rennets, which are different ages.

  20. Effects of dairy factory, milk casein content and titratable acidity on coagulation properties in Trentingrana dairy industry.

    Science.gov (United States)

    Penasa, Mauro; Toffanin, Valentina; Cologna, Nicola; Cassandro, Martino; De Marchi, Massimo

    2016-05-01

    The objective of the present study was to investigate the effect of environmental factors, milk casein content and titratable acidity on milk coagulation properties (MCP) of samples routinely collected in the Trento province (northeast Italy) under field conditions. Rennet coagulation time (RCT, min), curd-firming time (k20, min) and curd firmness (a30, mm) were determined by Formagraph on 14 971 samples from 635 herds associated to 17 dairy factories. Besides MCP, fat, protein, and casein percentages, titratable acidity (TA), and somatic cell and bacterial counts were available. A standardised index of milk aptitude to coagulate (IAC) was derived using information of RCT and a30. An analysis of variance was conducted on MCP and IAC using a fixed effects linear model. Approximately 3% of milk samples did not form a curd within the testing time (30 min) and k20 was missing for 26% of milks. The percentage of samples without information on k20 largely differed among dairy factories (1·7-20·9%). Significant differences were estimated between the best and the worst dairy factory for RCT (-2 min), k20 (-1·2 min), a30 (+3·4 mm) and IAC (+2·6 points). Milk casein content and TA were important factors in explaining the variation of MCP and IAC, supporting the central role of these two traits on technological properties. The Trento province is heterogeneous in terms of dairy systems and this could explain the differences among dairy factories.

  1. Effects of composite casein and beta-lactoglobulin genotypes on renneting properties and composition of bovine milk by assuming an animal model

    Directory of Open Access Journals (Sweden)

    T. IKONEN

    2008-12-01

    Full Text Available The effects of kappa-beta-casein genotypes and b-lactoglobulin genotypes on the renneting properties and composition of milk were estimated for 174 and 155 milk samples of 59 Finnish Ayrshire and 55 Finnish Friesian cows, respectively. As well as the random additive genetic and permanent environmental effects of a cow, the model included the fixed effects for parity, lactation stage, season, kappa-beta-casein genotypes and b-lactoglobulin genotypes. Favourable renneting properties were associated with kappa-beta-casein genotypes ABA 1 A 2 , ABA 1 A 1 and AAA 1 A 2 in the Finnish Ayrshire, and with ABA 2 B, AAA 1 A 3 , AAA 2 A 3 , ABA 1 A 2 and ABA 2 A 2 in the Finnish Friesian. The favourable effect of these genotypes on curd firming time and on firmness of the curd was partly due to their association with a high kappa-casein concentration in the milk. The effect of the kappa-casein E allele on renneting properties was unfavourable compared with that of the kappa-casein B allele, and possibly with that of the A allele. The beta-lactoglobulin genotypes had no effect on renneting properties but they had a clear effect on the protein composition of milk. The beta-lactoglobulin AA genotype was associated with a high whey protein % and beta-lactoglobulin concentration and the BB genotype with a high casein % and casein number.;

  2. Syneresis of rennet-induced milk gels as influenced by cheesemaking parameters.

    NARCIS (Netherlands)

    Bijgaart, van den H.J.C.M.

    1988-01-01

    The syneresis behaviour of rennet-induced skimmilk gels was studied at closely controlled conditions. The origin of the endogenous syneresis pressure and changes therein and in the permeability of the gel during syneresis are discussed. The latter appears to be of predominant importance for the oned

  3. Variations at regulatory regions of the milk protein genes are associated with milk traits and coagulation properties in the Sarda sheep.

    Science.gov (United States)

    Noce, A; Pazzola, M; Dettori, M L; Amills, M; Castelló, A; Cecchinato, A; Bittante, G; Vacca, G M

    2016-12-01

    Regulatory variation at the ovine casein genes could have important effects on the composition and coagulation properties of milk. Herewith, we have partially resequenced the promoters and the 3'-UTR of the four casein genes in 25 Sarda sheep. Alignment of these sequences allowed us to identify a total of 29 SNPs. This level of polymorphism (one SNP every 250 bp) is remarkably high if compared with SNP densities estimated in human genic regions (approximately one SNP per bp). The 29 SNPs identified in our resequencing experiment, plus three previously reported SNPs mapping to the lactalbumin, alpha (LALBA) and β-lactoglobulin (BLG, also known as progestagen-associated endometrial protein, PAEP) genes, were genotyped with a multiplex TaqMan Open Array Real-Time PCR assay in 760 Sarda sheep with records for milk composition and coagulation properties. Association analysis revealed the existence of significant associations of CSN1S2 and CSN3 genotypes with milk protein and casein contents. Moreover, genotypes at CSN1S1 were significantly associated with rennet coagulation time, curd firming time and curd firmness, whereas CSN2 was associated with curd firming time. These results suggest that SNPs mapping to the promoters and 3'-UTRs of ovine casein genes may exert regulatory effects on gene expression and that they could be used for improving sheep milk quality and technological traits at the population level through marker assisted selection.

  4. Modeling of coagulation, curd firming, and syneresis of milk from Sarda ewes.

    Science.gov (United States)

    Vacca, G M; Pazzola, M; Dettori, M L; Pira, E; Malchiodi, F; Cipolat-Gotet, C; Cecchinato, A; Bittante, G

    2015-04-01

    This study investigated the modeling of curd-firming (CF) over time (CF(t)) of sheep milk. Milk samples from 1,121 Sarda ewes from 23 flocks were analyzed for coagulation properties. Lactodynamographic analyses were conducted for up to 60 min, and 240 CF individual observations from each sample were recorded. Individual sample CFt equation parameters (RCT(eq), rennet coagulation time; CF(P), asymptotic potential value of curd firmness; k(CF), curd-firming instant rate constant; and k(SR), curd syneresis instant rate constant) were estimated, and the derived traits (CF(max), the point at which CF(t) attained its maximum level, and tmax, the time at which CF(max) was attained) were calculated. The incidence of noncoagulating milk samples was 0.4%. The iterative estimation procedure applied to the individual coagulation data showed a small number of not-converged samples (4.4%), which had late coagulation and an almost linear pattern of the ascending part of the CF(t) curve that caused a high value of CF(P), a low value of k(CF), and a high value of k(SR). Converged samples were classified on the basis of their CF(t) curves into no-k(SR) (18.0%), low-k(SR) (72.6%), and high-k(SR) (4.5%). A CF(t) that was growing continuously because of the lack of the syneresis process characterized the no-k(SR) samples. The high-k(SR) samples had a much larger CFP, a smaller k(CF), and an anticipation of tmax, whereas the low-k(SR) samples had a fast k(CF) and a slower k(SR). The part of the average CF(t) curves that showed an increase was similar among the 3 different syneretic groups, whereas the part that decreased was different because of the expulsion of whey from the curd. The traditional milk coagulation properties recorded within 30 min were not able to detect any appreciable differences among the 4 groups of coagulating samples, which could lead to a large underestimation of the maximum CF of all samples (if predicted by a30), with the exception of the no-k(SR) samples

  5. Effect of dairy farming system, herd, season, parity, and days in milk on modeling of the coagulation, curd firming, and syneresis of bovine milk.

    Science.gov (United States)

    Bittante, G; Cipolat-Gotet, C; Malchiodi, F; Sturaro, E; Tagliapietra, F; Schiavon, S; Cecchinato, A

    2015-04-01

    The objectives of this study were to characterize the variation in curd firmness model parameters obtained from coagulating bovine milk samples, and to investigate the effects of the dairy system, season, individual farm, and factors related to individual cows (days in milk and parity). Individual milk samples (n = 1,264) were collected during the evening milking of 85 farms representing different environments and farming systems in the northeastern Italian Alps. The dairy herds were classified into 4 farming system categories: traditional system with tied animals (29 herds), modern dairy systems with traditional feeding based on hay and compound feed (30 herds), modern dairy system with total mixed ration (TMR) that included silage as a large proportion of the diet (9 herds), and modern dairy system with silage-free TMR (17 herds). Milk samples were analyzed for milk composition and coagulation properties, and parameters were modeled using curd firmness measures (CFt) collected every 15 s from a lacto-dynamographic analysis of 90 min. When compared with traditional milk coagulation properties (MCP), the curd firming measures showed greater variability and yielded a more accurate description of the milk coagulation process: the model converged for 93.1% of the milk samples, allowing estimation of 4 CFt parameters and 2 derived traits [maximum CF (CF(max)) and time from rennet addition to CF(max) (t(max))] for each sample. The milk samples whose CFt equations did not converge showed longer rennet coagulation times obtained from the model (RCT(eq)) and higher somatic cell score, and came from less-productive cows. Among the sources of variation tested for the CFt parameters, dairy herd system yielded the greatest differences for the contrast between the traditional farm and the 3 modern farms, with the latter showing earlier coagulation and greater instant syneresis rate constant (k(SR)). The use of TMR yielded a greater tmax because of a higher instant curd

  6. The mechanism and properties of acid-coagulated milk gels

    Directory of Open Access Journals (Sweden)

    Chanokphat Phadungath

    2005-03-01

    Full Text Available Acid-coagulated milk products such as fresh acid-coagulated cheese varieties and yogurt areimportant dairy food products. However, little is known regarding the mechanisms involved in gel formation, physical properties of acid gels, and the effects of processing variables such as heat treatment and gelation temperature on the important physical properties of acid milk gels. This paper reviews the modern concepts of possible mechanisms involved in the formation of particle milk gel aggregation, along with recent developments including the use of techniques such as dynamic low amplitude oscillatory rheology to observe the gel formation process, and confocal laser scanning microscopy to monitor gel microstructure.

  7. Starch addition in renneted milk gels: partitioning between curd and whey and effect on curd syneresis and gel microstructure.

    Science.gov (United States)

    Brown, K M; McManus, W R; McMahon, D J

    2012-12-01

    Milk gels were made by renneting and acidifying skim milk containing 5 different starches, and then compressed by centrifugation to express whey and simulate curd syneresis during the manufacture of low-fat cheese. A series of 17 starches were examined, with 5 starches being selected for in-depth analysis: a modified waxy corn starch (WC), a waxy rice starch (WR), an instant tapioca starch (IT), a modified tapioca starch (MT), and dextrin (DX). Milks containing WC, WR, and DX were given a 72°C heat treatment, whereas those containing IT and MT had a 30-min treatment at 66°C that matched their optimum gelatinization treatments. Curd yields were calculated by weight, estimated starch content in whey was measured gravimetrically by alcohol precipitation, and starch retention in curd was calculated. Curd yields were 13.1% for the control milk (no added starch) and 18.4, 20.7, 21.5, 23.5, and 13.2% for the gels containing starches WC, WR, IT, MT, and DX, respectively. Estimated starch retentions in the curd were, respectively, 71, 90, 90, 21, and 1%. Laser scanning confocal microscopy was used to determine the location of the starches in the curd and their interaction with the protein matrix. Waxy corn, WR, and IT starches have potential to improve texture of low-fat cheese because they had high retention in the curd and they generated interruptions in the protein matrix network that may have helped limit extensive protein-protein interactions. Modified tapioca starch interfered with formation of the protein structure of the curd and produced a soft noncohesive gel, even though most (79%) of the MT starch was lost in the whey. Few distinct starch particles were present in the MT curd network. Dextrin was not retained in the curd and did not disrupt the protein network, making it unsuitable for use in low-fat cheese.

  8. Milk quality, coagulation properties, and curd firmness modeling of purebred Holsteins and first- and second-generation crossbred cows from Swedish Red, Montbéliarde, and Brown Swiss bulls.

    Science.gov (United States)

    Malchiodi, F; Cecchinato, A; Penasa, M; Cipolat-Gotet, C; Bittante, G

    2014-07-01

    The objective of the present study was to investigate how the crossbreeding of Holstein (HO) cows with bulls from Nordic and Alpine European breeds affect milk quality traits, traditional milk coagulation properties (MCP), and curd firmness modeling obtained from individual milk samples. A total of 506 individual milk samples were collected from evening milking at 3 commercial farms located in Northern Italy. Over the past decade, the 3 farms have followed crossbreeding programs in part of their herds, whereas the remainder of the animals consisted of purebred HO. The basic scheme was a 3-breed rotation based on the use of Swedish Red (SR) semen on HO cows (SR × HO), the use of Montbéliarde (MO) semen on first-cross cows [MO × (SR × HO)], and the use of HO semen in the third cross. In all herds, a smaller proportion of purebred HO were mated to M and Brown Swiss (BS) bulls, and these first crosses were mated to SR and MO bulls, respectively. Milk samples were analyzed for milk composition and MCP, and parameters for curd firmness were modeled. Compared with purebred HO, crossbred cows produced less milk with lower lactose content, higher fat and protein content, and a tendency for higher casein content. Crossbred cows generally produced milk with a more favorable curd-firming rate (k₂₀) and curd firmness 30 min after rennet addition, among traditional MCP, and better trends of curd firmness measures as shown by model parameters: estimated rennet coagulation time, asymptotical potential value of curd firmness, and curd-firming instant rate constant. Among crossbred cows, SR × HO presented longer rennet coagulation time compared with MO × HO and BS × HO cows, and MO × HO showed shorter k₂₀ compared with BS × HO cows. Among second-generation cows, those sired by SR bulls showed a lower incidence of noncoagulated samples, higher curd firmness 30 min after rennet addition and asymptotical potential value of curd firmness, and faster curd-firming instant

  9. Genetic parameters for milk coagulation properties in Estonian Holstein cows.

    Science.gov (United States)

    Vallas, M; Bovenhuis, H; Kaart, T; Pärna, K; Kiiman, H; Pärna, E

    2010-08-01

    The objective of this study was to estimate heritabilities and repeatabilities for milk coagulation traits [milk coagulation time (RCT) and curd firmness (E(30))] and genetic and phenotypic correlations between milk yield and composition traits (milk fat percentage and protein percentage, urea, somatic cell count, pH) in first-lactation Estonian Holstein dairy cattle. A total of 17,577 test-day records from 4,191 Estonian Holstein cows in 73 herds across the country were collected during routine milk recordings. Measurements of RCT and E(30) determined with the Optigraph (Ysebaert, Frepillon, France) are based on an optical signal in the near-infrared region. The cows had at least 3 measurements taken during the period from April 2005 to January 2009. Data were analyzed using a repeatability animal model. There was substantial variation in milk coagulation traits with a coefficient of variation of 27% for E(30) and 9% for the log-transformed RCT. The percentage of variation explained by herd was 3% for E(30) and 4% for RCT, suggesting that milk coagulation traits are not strongly affected by herd conditions (e.g., feeding). Heritability was 0.28 for RCT and 0.41 for E(30), and repeatability estimates were 0.45 and 0.50, respectively. Genetic correlation between both milk coagulation traits was negligible, suggesting that RCT and E(30) have genetically different foundations. Milk coagulation time had a moderately high positive genetic (0.69) and phenotypic (0.61) correlation with milk pH indicating that a high pH is related to a less favorable RCT. Curd firmness had a moderate positive genetic (0.48) and phenotypic (0.45) correlation with the protein percentage. Therefore, a high protein percentage is associated with favorable curd firmness. All reported genetic parameters were statistically significantly different from zero. Additional univariate random regression analysis for milk coagulation traits yielded slightly higher average heritabilities of 0.38 and 0

  10. Predictive ability of mid-infrared spectroscopy for major mineral composition and coagulation traits of bovine milk by using the uninformative variable selection algorithm.

    Science.gov (United States)

    Visentin, G; Penasa, M; Gottardo, P; Cassandro, M; De Marchi, M

    2016-10-01

    Milk minerals and coagulation properties are important for both consumers and processors, and they can aid in increasing milk added value. However, large-scale monitoring of these traits is hampered by expensive and time-consuming reference analyses. The objective of the present study was to develop prediction models for major mineral contents (Ca, K, Mg, Na, and P) and milk coagulation properties (MCP: rennet coagulation time, curd-firming time, and curd firmness) using mid-infrared spectroscopy. Individual milk samples (n=923) of Holstein-Friesian, Brown Swiss, Alpine Grey, and Simmental cows were collected from single-breed herds between January and December 2014. Reference analysis for the determination of both mineral contents and MCP was undertaken with standardized methods. For each milk sample, the mid-infrared spectrum in the range from 900 to 5,000cm(-1) was stored. Prediction models were calibrated using partial least squares regression coupled with a wavenumber selection technique called uninformative variable elimination, to improve model accuracy, and validated both internally and externally. The average reduction of wavenumbers used in partial least squares regression was 80%, which was accompanied by an average increment of 20% of the explained variance in external validation. The proportion of explained variance in external validation was about 70% for P, K, Ca, and Mg, and it was lower (40%) for Na. Milk coagulation properties prediction models explained between 54% (rennet coagulation time) and 56% (curd-firming time) of the total variance in external validation. The ratio of standard deviation of each trait to the respective root mean square error of prediction, which is an indicator of the predictive ability of an equation, suggested that the developed models might be effective for screening and collection of milk minerals and coagulation properties at the population level. Although prediction equations were not accurate enough to be proposed

  11. EFFECT OF PROTEIN SHORTAGE AND CONJUGATED LINOLEIC ACID SUPPLEMENTATION ON QUALITY TRAITS AND MODELLING OF COAGULATION, CURD FIRMING AND SYNERESIS OF HOLSTEIN-FRESIAN MILK

    Directory of Open Access Journals (Sweden)

    Giacomo Cesaro

    2015-09-01

    Full Text Available Aim of the present study was to evaluate the effect of diets with optimal (CP 15% DM or suboptimal (CP 12.3% DM protein content, supplemented (CLA+ or not (CLA- with rumen-protected conjugated linoleic acid (rpCLA on some cheesemaking properties. Twenty Holstein-Fresian mid lactating dairy cows have been reared following a 4×4 Latin square experimental design of 4 periods, 3 weeks each. Individual milk samples, collected during the third week of each period, were analysed for chemical composition, traditional milk coagulation properties (MCP: RCT, k20 and a30 and for recording curd firmness (CF every 15 s over a 90 min period. Data acquired from each sample were used to model CF over time calculating the following parameters: rennet coagulation time (RCTeq, asymptotic potential CF (CFP, CF rate constant (kCF, syneresis rate constant (kCF, maximum CF achieved within 90 min (CFmax and time to CFmax (tmax. Data were analysed using period, diet and group (random as sources of variation. Cows evidenced a strong individual variability within groups and were classified as early (RCT20 min coagulating cows. Dietary protein shortage reduced milk protein and lactose content, while rpCLA supplementation depressed milk fat synthesis. Results showned that traditional MCP parameters were worsened by reduction of dietary protein in the case of milk produced by early coagulating cows, while rpCLA supplementation affected negatively all three traits on all cows. The study of CF model parameters evidenced that CP12 diets have improved CF (CFP and CFmax respect to CP15 when fed to late coagulating cows while worsened CF (CFP and CFmax and reduced kCF when fed to early coagulating cows. The results of the present study underline the complex relationship between dietary fat and protein and their consequences on milk technological properties highlighting the need for further investigations.

  12. MILK COAGULATION PROPERTIES OF CATTLE BREEDS REARED IN ALPINE AREA

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    Giulio Visentin

    2015-09-01

    Full Text Available The aim of the present study was to apply mid-infrared spectroscopy prediction models developed for milk coagulation properties (MCP to a spectral dataset of 123,240 records collected over a 2-year period in the Alpine area, and to investigate sources of variation of the predicted MCP. Mixed linear models included fixed effects of breed, month and year of sampling, days in milk, parity, and the interactions between the main effects. Random effects were herd nested within breed, cow nested within breed, and the residual. All fixed effects were significant (P<0.05 in explaining the variation of MCP. In particular, milk clotting characteristics varied significantly among breeds, and local Alpine Grey breed exhibited the most favourable processing characteristics. Milk coagulation properties varied across lactation and were at their worst after the peak.

  13. Quality traits and modeling of coagulation, curd firming, and syneresis of sheep milk of Alpine breeds fed diets supplemented with rumen-protected conjugated fatty acid.

    Science.gov (United States)

    Bittante, G; Pellattiero, E; Malchiodi, F; Cipolat-Gotet, C; Pazzola, M; Vacca, G M; Schiavon, S; Cecchinato, A

    2014-07-01

    The aim of this study was to test the modeling of curd-firming (CF) measures and to compare the sheep milk of 3 Alpine breeds supplemented with or without rumen-protected conjugated linoleic acid (rpCLA). Twenty-four ewes of the Brogna, Foza, and Lamon breeds were allotted to 6 pens (2 pens/breed) and fed a diet composed of corn grain, corn silage, dried sugar beet pulp, soybean meal, wheat bran, wheat straw, and a vitamin-mineral mixture. The rpCLA supplement (12 g/d per ewe plus 4 g/d for each lamb older than 30 d) was mixed into the diet of 1 pen per sheep breed (3 pens/treatment) to provide an average of 0.945 and 0.915 g/d per ewe of the cis-9,trans-11 C18:2 and trans-10,cis-12 C18:2 conjugated linoleic acid isomers, respectively. The trial started at 38 ± 23 d after parturition, and individual morning milk samples were collected on d 16, 23, 37, 44, and 59 of the trial. Milk samples were analyzed for composition, and duplicate samples were assessed for milk coagulation properties (MCP). A total of 180 CF measures for each sample (1 every 15s) were recorded. Model parameters were the rennet coagulation time, the asymptotic potential CF, the CF instant rate constant, the syneresis instant rate constant, the maximum CF achieved within 45 min (CFmax), and the time at achievement of CFmax. The data were analyzed using a hierarchical model that considered the fixed effects of breed, diet, lamb birth, and initial days in milk, which were tested on individual ewe (random) variance; the fixed effect of sampling day, which was tested on the within-ewe sample (random) variance; and the fixed effect of instrument or cuvette position (only for MCP), which was tested on the residual (replicates within samples) variance. The local Alpine sheep breeds displayed similar milk compositions, traditional MCP, and CF modeling parameters. Supplementation with rpCLA triggered changes in milk composition and worsened MCP (e.g., delayed rennet coagulation time, slower CF instant rate

  14. Factors influencing the gelation and rennetability of camel milk using camel chymosin

    DEFF Research Database (Denmark)

    Hailu, Yonas; Hansen, Egon Bech; Seifu, Eyassu

    2016-01-01

    and decreasing pH. For all samples gelation was initiated at levels of camel milk κ-CN hydrolysis >95%. The gelation time (Tg) of camel milk was significantly reduced (from 717 to 526 s) at 30 °C when the concentration of chymosin was increased, but was independent of chymosin concentration at 40 °C. Reducing p......H also reduced Tg. The gel firmness increased at 40 °C (58 Pa) compared with 30 °C (44 Pa) and effect of CaCl2 addition on the gelation properties of camel milk was found to be dependent on pH; a significant improvement was only found at pH 6.3....

  15. Prediction and repeatability of milk coagulation properties and curd-firming modeling parameters of ovine milk using Fourier-transform-infrared spectroscopy and Bayesian models.

    Science.gov (United States)

    Ferragina, A; Cipolat-Gotet, C; Cecchinato, A; Pazzola, M; Dettori, M L; Vacca, G M; Bittante, G

    2017-03-16

    The aim of this study was to apply Bayesian models to the Fourier-transform infrared spectroscopy spectra of individual sheep milk samples to derive calibration equations to predict traditional and modeled milk coagulation properties (MCP), and to assess the repeatability of MCP measures and their predictions. Data consisted of 1,002 individual milk samples collected from Sarda ewes reared in 22 farms in the region of Sardinia (Italy) for which MCP and modeled curd-firming parameters were available. Two milk samples were taken from 87 ewes and analyzed with the aim of estimating repeatability, whereas a single sample was taken from the other 915 ewes. Therefore, a total of 1,089 analyses were performed. For each sample, 2 spectra in the infrared region 5,011 to 925 cm(-1) were available and averaged before data analysis. BayesB models were used to calibrate equations for each of the traits. Prediction accuracy was estimated for each trait and model using 20 replicates of a training-testing validation procedure. The repeatability of MCP measures and their predictions were also compared. The correlations between measured and predicted traits, in the external validation, were always higher than 0.5 (0.88 for rennet coagulation time). We confirmed that the most important element for finding the prediction accuracy is the repeatability of the gold standard analyses used for building calibration equations. Repeatability measures of the predicted traits were generally high (≥95%), even for those traits with moderate analytical repeatability. Our results show that Bayesian models applied to Fourier-transform infrared spectra are powerful tools for cheap and rapid prediction of important traits in ovine milk and, compared with other methods, could help in the interpretation of results.

  16. Selection for milk coagulation properties predicted by Fourier transform infrared spectroscopy in the Italian Holstein-Friesian breed.

    Science.gov (United States)

    Chessa, S; Bulgari, O; Rizzi, R; Calamari, L; Bani, P; Biffani, S; Caroli, A M

    2014-07-01

    Milk coagulation is based on a series of physicochemical changes at the casein micelle level, resulting in formation of a gel. Milk coagulation properties (MCP) are relevant for cheese quality and yield, important factors for the dairy industry. They are also evaluated in herd bulk milk to reward or penalize producers of Protected Designation of Origin cheeses. The economic importance of improving MCP justifies the need to account for this trait in the selection process. A pilot study was carried out to determine the feasibility of including MCP in the selection schemes of the Italian Holstein. The MCP were predicted in 1,055 individual milk samples collected in 16 herds (66 ± 24 cows per herd) located in Brescia province (northeastern Italy) by means of Fourier transform infrared (FTIR) spectroscopy. The coefficient of determination of prediction models indicated moderate predictions for milk rennet coagulation time (RCT=0.65) and curd firmness (a₃₀=0.68), and poor predictions for curd-firming time (k₂₀=0.49), whereas the range error ratio (8.9, 6.9, and 9.5 for RCT, k₂₀, and a₃₀, respectively) indicated good practical utility of the predictive models for all parameters. Milk proteins were genotyped and casein haplotypes (αS₁-, β-, αS₂-, and κ-casein) were reconstructed. Data from 51 half-sib families (19.9 ± 16.4 daughters per sire) were analyzed by an animal model to estimate (1) the genetic parameters of predicted RCT, k₂₀, and a₃₀; (2) the breeding values for these predicted clotting variables; and (3) the effect of milk protein genotypes and casein haplotypes on predicted MCP (pMCP). This is the first study to estimate both genetic parameters and breeding values of pMCP, together with the effects of milk protein genotypes and casein haplotypes, that also considered k₂₀, probably the most important parameter for the dairy industry (because it indicates the time for the beginning of curd-cutting). Heritability of predicted

  17. a New Method for Measuring Macroparticulate Systems Applied to Measuring Syneresis of Renneted Milk Gels.

    Science.gov (United States)

    Maynes, Jonathan R.

    Syneresis is an integral part of cheese manufacture. The rate and extent of syneresis affect the properties of cheese. There are many factors that affect syneresis, but measured results vary because of inaccuracies in measuring techniques. To better control syneresis, an accurate mathematical description must be developed. Current mathematical models describing syneresis are limited because of inherent error in measuring techniques used to develop them. Developing an accurate model requires an accurate way to measure syneresis. The curd becomes a particle in a whey suspension when the coagulum is cut. The most effective technique to measure particle size, without interference, is with light. Approximations to rigorous Maxwellian theory render useable results for a variety of particle sizes. Assumptions of Fraunhofer diffraction theory relate absorption to the cross sectional area of a particle that is much larger than the wavelength of light being used. By applying diffraction theory to the curd-whey system, this researcher designed a new apparatus to permit measurement of large particle systems. The apparatus was tested, and calibrated, with polyacrylic beads. Then the syneresis of curd was measured with this apparatus. The apparatus was designed to measure particles in suspension. Until some syneresis takes place, curd does not satisfy this condition. Theoretical assumptions require a monolayer of scattering centers. The sample container must be thin enough to preclude stacking of the particles. This presents a unique problem with curd. If the coagulum is cut in the sample cell, it adheres to the front and back surfaces and does not synerese. The curd must be coagulated and cut externally and transferred to the sample cell with a large amount of whey. This measurement technique has other limitations that may be overcome with commercially available accessories.

  18. Effects of Stearoyl-CoA Desaturase 1 and Sterol Regulatory Element Binding Protein Gene Polymorphisms on Milk Production, Composition and Coagulation Properties of Individual Milk of Brown Swiss Cows

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    Alice Maurmayr

    2011-10-01

    Full Text Available Associations between stearoyl-CoA desaturase (SCD and sterol regulatory element binding protein (SREBP-1 gene polymorphisms and milk production, composition (fat, protein, and casein content, acidity (pH and titratable acidity and coagulation properties (MCP, namely rennet coagulation time (RCT, min and curd firmness (a30, mm were investigated on individual Brown Swiss milk. A total of 294 cows from 16 herds and progeny of 15 sires were milk-sampled once. Th e additive effects of SCD and SREBP-1 genotypes on the aforementioned traits were analyzed through Bayesian linear models. The SCD gene was associated with protein content, casein content and a30. Lower protein, casein and a30 was observed for milk yielded by SCD V than A cows, whereas for other traits the effect was trivial. Animals carrying the L allele of SREBP-1 showed higher fat content than animals carrying the S allele. These results suggest a possible use of these loci in gene-assisted selection programs for the improvement of milk quality traits and MCP in Brown Swiss cattle, although large scale studies in different breeds are required.

  19. Effects of Stearoyl-CoA Desaturase 1 and Sterol Regulatory Element Binding Protein Gene Polymorphisms on Milk Production, Composition and Coagulation Properties of Individual Milk of Brown Swiss Cows

    Directory of Open Access Journals (Sweden)

    Alice Maurmayr

    2011-09-01

    Full Text Available Associations between stearoyl-CoA desaturase (SCD and sterol regulatory element binding protein (SREBP-1 gene polymorphisms and milk production, composition (fat, protein, and casein content, acidity (pH and titratable acidity and coagulation properties (MCP, namely rennet coagulation time (RCT, min and curd firmness (a30, mm were investigated on individual Brown Swiss milk. A total of 294 cows from 16 herds and progeny of 15 sires were milk-sampled once. Th e additive effects of SCD and SREBP-1 genotypes on the aforementioned traits were analyzed through Bayesian linear models. The SCD gene was associated with protein content, casein content and a30. Lower protein, casein and a30 was observed for milk yielded by SCD V than A cows, whereas for other traits the effect was trivial. Animals carrying the L allele of SREBP-1 showed higher fat content than animals carrying the S allele. These results suggest a possible use of these loci in gene-assisted selection programs for the improvement of milk quality traits and MCP in Brown Swiss cattle, although large scale studies in different breeds are required.

  20. The nonlinear effect of somatic cell count on milk composition, coagulation properties, curd firmness modeling, cheese yield, and curd nutrient recovery.

    Science.gov (United States)

    Bobbo, T; Cipolat-Gotet, C; Bittante, G; Cecchinato, A

    2016-07-01

    The aim of this study was to investigate the relationships between somatic cell count (SCC) in milk and several milk technological traits at the individual cow level. In particular, we determined the effects of very low to very high SCC on traits related to (1) milk yield and composition; (2) coagulation properties, including the traditional milk coagulation properties (MCP) and the new curd firming model parameters; and (3) cheese yield and recovery of milk nutrients in the curd (or loss in the whey). Milk samples from 1,271 Brown Swiss cows from 85 herds were used. Nine coagulation traits were measured: 3 traditional MCP [rennet coagulation time (RCT, min), curd firming rate (k20, min), and curd firmness after 30 min (a30, mm)] and 6 new curd firming and syneresis traits [potential asymptotic curd firmness at infinite time (CFP, mm), curd firming instant rate constant (kCF, % × min(-1)), syneresis instant rate constant (kSR, % × min(-1)), rennet coagulation time estimated using the equation (RCTeq, min), maximum curd firmness achieved within 45 min (CFmax, mm), and time at achievement of CFmax (tmax, min)]. The observed cheese-making traits included 3 cheese yield traits (%CYCURD, %CYSOLIDS, and %CYWATER, which represented the weights of curd, total solids, and water, respectively, as a percentage of the weight of the processed milk) and 4 nutrient recoveries in the curd (RECFAT, RECPROTEIN, RECSOLIDS, and RECENERGY, which each represented the percentage ratio between the nutrient in the curd and milk). Data were analyzed using a linear mixed model with the fixed effects of days in milk, parity, and somatic cell score (SCS), and the random effect of herd-date. Somatic cell score had strong influences on casein number and lactose, and also affected pH; these were traits characterized by a quadratic pattern of the data. The results also showed a negative linear relationship between SCS and milk yield. Somatic cell score influenced almost all of the tested

  1. Pathway-based genome-wide association analysis of milk coagulation properties, curd firmness, cheese yield, and curd nutrient recovery in dairy cattle.

    Science.gov (United States)

    Dadousis, C; Pegolo, S; Rosa, G J M; Gianola, D; Bittante, G; Cecchinato, A

    2017-02-01

    It is becoming common to complement genome-wide association studies (GWAS) with gene-set enrichment analysis to deepen the understanding of the biological pathways affecting quantitative traits. Our objective was to conduct a gene ontology and pathway-based analysis to identify possible biological mechanisms involved in the regulation of bovine milk technological traits: coagulation properties, curd firmness modeling, individual cheese yield (CY), and milk nutrient recovery into the curd (REC) or whey loss traits. Results from 2 previous GWAS studies using 1,011 cows genotyped for 50k single nucleotide polymorphisms were used. Overall, the phenotypes analyzed consisted of 3 traditional milk coagulation property measures [RCT: rennet coagulation time defined as the time (min) from addition of enzyme to the beginning of coagulation; k20: the interval (min) from RCT to the time at which a curd firmness of 20 mm is attained; a30: a measure of the extent of curd firmness (mm) 30 min after coagulant addition], 6 curd firmness modeling traits [RCTeq: RCT estimated through the CF equation (min); CFP: potential asymptotic curd firmness (mm); kCF: curd-firming rate constant (% × min(-1)); kSR: syneresis rate constant (% × min(-1)); CFmax: maximum curd firmness (mm); and tmax: time to CFmax (min)], 3 individual CY-related traits expressing the weight of fresh curd (%CYCURD), curd solids (%CYSOLIDS), and curd moisture (%CYWATER) as a percentage of weight of milk processed and 4 milk nutrient and energy recoveries in the curd (RECFAT, RECPROTEIN, RECSOLIDS, and RECENERGY calculated as the % ratio between the nutrient in curd and the corresponding nutrient in processed milk), milk pH, and protein percentage. Each trait was analyzed separately. In total, 13,269 annotated genes were used in the analysis. The Gene Ontology and Kyoto Encyclopedia of Genes and Genomes pathway databases were queried for enrichment analyses. Overall, 21 Gene Ontology and 17 Kyoto Encyclopedia of

  2. The influence of various factors on milk clotting time

    Directory of Open Access Journals (Sweden)

    Jovanović Snežana T.

    2002-01-01

    Full Text Available The influence of pH (6.5 and 5.8, amount of added CaCl2 (0, 200 and 400 mg/l, coagulation temperature (30ºC and 35ºC and heat treatment of milk (65ºC/30 min and 87ºC/10 min on the rate of rennet induced milk coagulation (s were investigated. The time (s from rennet addition to onset of gelation (as indicated by the first visible floccules was measured. The milk samples heat-treated at 87ºC/10 min, with 400 mg/l added CaCl2, which were coagulated at 35ºC and pH 5.8, coagulated 23.28-fold faster than the same samples without added CaCl2, which were coagulated at 30ºC and pH 6.5. The results of investigations related to the influence of particular coagulation factors on the coagulation rate of heat-treated milk showed that at pH 6.5 the most pronounced influence was demonstrated by the amount of Ca2+ and temperature of coagulation. At pH 5.8, different amounts of Ca2 and used temperatures of coagulation did not influence coagulation rate regardless of the used heat treatment of milk. The influence of used heat treatment of milk was particularly pronounced during coagulation of samples without added CaCl2 that coagulated at 30ºC and pH 6.5. The used heat treatment of milk practically did not influence the milk coagulation rate at pH 5.8. The greatest influence on milk coagulation rate was showed by pH. This influence was the most marked in coagulation of samples in which the coaggregates were formed, regardless of the amount of added Ca2+ and used coagulation temperatures.

  3. Analysis of ultrasonic techniques for monitoring milk coagulation during cheesemaking

    Science.gov (United States)

    Budelli, E.; Pérez, N.; Lema, P.; Negreira, C.

    2012-12-01

    Experimental determination of time of flight and attenuation has been proposed in the literature as alternatives to monitoring the evolution of milk coagulation during cheese manufacturing. However, only laboratory scale procedures have been described. In this work, the use of ultrasonic time of flight and attenuation to determine cutting time and its feasibility to be applied at industrial scale were analyzed. Limitations to implement these techniques at industrial scale are shown experimentally. The main limitation of the use of time of flight is its strong dependence with temperature. Attenuation monitoring is affected by a thin layer of milk skin covering the transducer, which modifies the signal in a non-repetitive way. The results of this work can be used to develop alternative ultrasonic systems suitable for application in the dairy industry.

  4. Short communication: Genetic correlation and heritability of milk coagulation traits within and across lactations in Holstein cows using multiple-lactation random regression animal models.

    Science.gov (United States)

    Pretto, D; Vallas, M; Pärna, E; Tänavots, A; Kiiman, H; Kaart, T

    2014-12-01

    Genetic parameters of milk rennet coagulation time (RCT) and curd firmness (a30) among the first 3 lactations in Holstein cows were estimated. The data set included 39,960 test-day records from 5,216 Estonian Holstein cows (the progeny of 306 sires), which were recorded from April 2005 to May 2010 in 98 herds across the country. A multiple-lactation random regression animal model was used. Individual milk samples from each cow were collected during routine milk recording. These samples were analyzed for milk composition and coagulation traits with intervals of 2 to 3 mo in each lactation (7 to 305 DIM) and from first to third lactation. Mean heritabilities were 0.36, 0.32, and 0.28 for log-transformed RCT [ln(RCT)] and 0.47, 0.40, and 0.62 for a30 for parities 1, 2, and 3, respectively. Mean repeatabilities for ln(RCT) were 0.53, 0.55, and 0.56, but 0.59, 0.61, and 0.68 for a30 for parities 1, 2 and 3, respectively. Mean genetic correlations between ln(RCT) and a30 were -0.19, -0.14, and 0.02 for parities 1, 2, and 3, respectively. Mean genetic correlations were 0.91, 0.79, and 0.99 for ln(RCT), and 0.95, 0.94, and 0.94 for a30 between parities 1 and 2, 1 and 3, and 2 and 3, respectively. Due to these high genetic correlations, we concluded that for a proper genetic evaluation of milk coagulation properties it is sufficient to record RCT and a30 only in the first lactation. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  5. Probiotic in rennet paste can affect lipase activity of rennet and lipolysis in ovine cheese

    Directory of Open Access Journals (Sweden)

    Marzia Albenzio

    2010-01-01

    Full Text Available Lambs were subjected to three different feeding regimes (mother suckling MS, artificial rearing AR, and artificial rearing with 7log10 cfu/ml Lactobacillus acidophilus supplementation to the milk substitute ARLb and slaughtered at 20d and 40d of age for each feeding treatment. Lambs abomasa were processed to rennet paste and lipases activity was evaluated. Rennet paste was used for Pecorino cheese production. Free fatty acids (FFAs and conjugated linoleic acids (CLAs were detected in cheese at 60d of ripening. Lipase activity was found higher in ARLb than in MS and AR rennet from lambs slaughtered at an older age. A reduction of all FFAs was observed in all cheeses when passing from 20 d to 40d of slaughtering. CLAs were more abundant in ARLb cheeses at both 20 and 40d. Milk substitute with Lb. acidophilus improves enzymatic features of rennet, and health and nutritional characteristics of ovine cheese.

  6. Quantification of bovine milk protein composition and coagulation properties using infrared spectroscopy and chemometrics: A result of collinearity among reference variables.

    Science.gov (United States)

    Eskildsen, C E; Skov, T; Hansen, M S; Larsen, L B; Poulsen, N A

    2016-10-01

    Predicting protein fractions and coagulation properties in bovine milk using Fourier transform infrared (FT-IR) measurements is desirable. However, such predictions may rely on correlations with total protein content. The aim of this study was to show how correlations between total protein content, protein fractions, and coagulation properties are responsible for the successful prediction of protein fractions and rennet-induced coagulation properties in milk samples. This study comprised 832 bovine milk samples from 2 breeds (426 Holstein and 406 Jersey). Holstein samples were collected from 20 Danish dairy herds from October to December 2009; Jersey samples were collected from 22 Danish dairy herds from February to April 2010. All samples were from conventional herds and taken while cows were housed. The results showed that κ-CN, αS1-CN, αS1-CN with 8 phosphorylated groups attached (αS1-CN 8P), and curd firming rate could be predicted from FT-IR measurements of the milk samples (with coefficients of determination between 0.66 and 0.71). However, the success of these FT-IR-based predictions was based on indirect relationships with total protein content. Hence, the FT-IR predictions relied on covariance structures with total protein content rather than absorption bands directly associated with the protein fractions and coagulation properties. If covariance structures between the protein fractions, coagulation properties, and total protein content used to calibrate partial least squares models were not conserved in future samples, these samples would show incorrect predictions of the protein fractions and coagulation properties. We demonstrated this using samples from 1 breed to calibrate and samples from the other breed to validate partial least squares models for β-CN. The 2 breeds had different covariance structures between β-CN and total protein content, and the validation samples yielded incorrect predictions. This finding may limit the usefulness of FT

  7. Effects of dietary protein supply on caseins, whey proteins, proteolysis and renneting properties in milk from cows grazing clover or N fertilized grass.

    Science.gov (United States)

    Hermansen, J E; Ostersen, S; Justesen, N C; Aaes, O

    1999-05-01

    The objective of this work was to examine whether variation in the amino acid supply to cows could be a reason for the reduced casein content and poorer renneting properties of milk that often occur in late summer, or whether these effects are related to proteolysis in the raw milk. In a 2 x 2 x 2 factorial design, we investigated the effects of sward (clover v. rye-grass) and supplementary feed with a high or low level of rumen-soluble N or of rumen undegradable protein on milk protein composition during the grazing season. A total of 32 Danish Holstein cows were included in the experiment. Milk protein and casein contents and the ratios casein N:total N and casein:true protein were at a minimum in late summer, whereas the contents of urea, non-protein N and whey protein were higher during this period. These seasonal effects were unrelated to either the type of supplementary feed or the type of sward; neither were they clearly related to proteolysis, although casein: true protein was related to the proteose peptone content. The results indicated that whey proteins other than alpha-lactalbumin or beta-lactoglobulin accounted for the higher proportion or concentration of whey protein in late summer. Based on a principal component analysis including variables such as citric acid, lactose and non-protein N, we suggest that the cows' energy supply during this period may be a critical factor in determining the milk protein composition, although our results were not conclusive. There was an interaction between the supplement of rumen undegradable protein and type of sward. When clover was grazed, a high supplement increased the concentrations of protein and casein in milk and the kappa-casein: total casein ratio. When rye-grass was grazed, the opposite response was found, and overall milk protein yield was not affected. The very low N content of clover in early summer reduced milk protein and casein protein during this period.

  8. The occurrence of noncoagulating milk and the association of bovine milk coagulation properties with genetic variants of the caseins in 3 Scandinavian dairy breeds

    DEFF Research Database (Denmark)

    Poulsen, Nina Aagaard; Bertelsen, Henriette Pasgaard; Jensen, Hanne Bak

    2013-01-01

    Substantial variation in milk coagulation properties has been observed among dairy cows. Consequently, raw milk from individual cows and breeds exhibits distinct coagulation capacities that potentially affect the technological properties and milk processing into cheese. This variation is largely...... breeds, which more or less reflected the single gene results. Overall, our results strongly suggest that milk coagulation is under the influence of additive genetic variation. Optimal milk for future cheese production can be ensured by monitoring the frequency of unfavorable variants and thus preventing...... an increase in the number of cows producing milk with impaired coagulation. Selective breeding for variants associated with superior milk coagulation can potentially increase raw milk quality and cheese yield in all 3 Scandinavian breeds...

  9. Evaluation of camel milk for selected processing related parameters and comparisons with cow and buffalo milk

    Directory of Open Access Journals (Sweden)

    Shyam P. Sagar

    2016-12-01

    Full Text Available Cow and buffalo milk and camel milk were analyzed and compared for processing related parameters. The average heat stability of cow, buffalo and camel milk samples analyzed was 1807.4 seconds, 1574.6 seconds and 133.6 seconds respectively at 140 °C. Thus, the heat stability of camel milk was significantly lower than the cow milk and buffalo milk. The average rennet coagulation time (RCT of cow, buffalo and camel milk was 310.6 seconds, 257.4 seconds and 604.2 seconds respectively. Thus, RCT of camel milk was significantly higher than the cow milk and buffalo milk. The camel, cow and buffalo milk samples showed negative alcohol stability. The rate of acidity was increased propositionally with time in camel milk with no curd formation and weaker body.

  10. Genetic and environmental relationships of different measures of individual cheese yield and curd nutrients recovery with coagulation properties of bovine milk.

    Science.gov (United States)

    Cecchinato, A; Bittante, G

    2016-03-01

    The aim of this study was to elucidate the relationships between various cheesemaking-related traits, namely the well-known traditional milk coagulation properties (MCP), the new curd firming and syneresis traits, the cheese yield, and the curd nutrient recoveries or whey losses (all measured at the individual level). Data were obtained from 1,167 Brown Swiss cows reared in 85 herds. A 2-L milk sample was collected once from each animal and assessed for 10 phenotypes related to changes in curd firmness (CF) over time, plus 7 cheesemaking traits. The CF-related traits included 4 traditional single-point lactodynamographic properties [rennet coagulation time (RCT, min); time to a CF of 20mm, min; and the CF 30 and 45 min after rennet addition (a30 and a45, respectively)], 4 parameters used to model the 360 CF data recorded over time for each milk sample [the potential asymptotic CF at infinite time (CFP, mm); the CF instant rate constant, % × min(-1); the syneresis instant rate constant, % × min(-1); and the RCT obtained from modeling individual samples], and 2 traits calculated from individual equations [the maximum CF(CFmax, mm); and the time at CFmax, min]. The cheesemaking traits included 3 cheese yield traits (weights of the fresh curd, curd solids and curd moisture as percent of the weights of the processed milk) and 4 milk nutrient recoveries in the curd (calculated as the percent ratios between a given nutrient in the curd versus that in the processed milk). Bayesian methodology-based multivariate analyses were used to estimate the phenotypic, additive genetic, herd/date, and residual relationships between the aforementioned traits, whereas statistical inferences were based on the marginal posterior distributions of the parameters of concern. The a45, CFP, and CFmax traits were genetically associated with all of the percent cheese yield traits (the additive genetic correlations varied from 0.752 to 0.855 for a45; 0.496 to 0.583 for CFP; and 0.750 to 0

  11. Use of artichoke (Cynara scolymus) flower extract as a substitute for bovine rennet in the manufacture of Gouda-type cheese: characterization of aspartic proteases.

    Science.gov (United States)

    Llorente, Berta E; Obregón, Walter David; Avilés, Francesc X; Caffini, Néstor O; Vairo-Cavalli, Sandra

    2014-09-15

    Artichoke (Cynara scolymus L.) flower extract was assayed with the aim of replacing animal rennet in the manufacture of Gouda-type cheeses from bovine milk. Floral extract coagulated milk within a suitable time for use on an industrial scale, while the yield of cheese obtained was equal to that achieved with bovine abomasum. Five proteolytic fractions with milk-clotting activity were isolated in a two-step purification protocol, three belonging to the cardosin group. Cheeses made with C. scolymus proteases must be brined for a longer period (40 h) to prevent overproteolysis and avoid the development of a background flavor. The type of coagulant (bovine or vegetable) had no significant effect on the cheeses' chemical parameters analyzed throughout ripening, and no significant organoleptic differences were detected between those manufactured with C. scolymus or animal rennet. The results indicate that C. scolymus flower extract is suitable for replacing animal rennet in the production of Gouda-type cheeses. Copyright © 2014 Elsevier Ltd. All rights reserved.

  12. Effect of coagulants on the quality of chhana and rasogolla obtained from admixture of buffalo milk and butter milk.

    Science.gov (United States)

    Kumar, Jitendra; Gupta, V K; Kumar, Sanjeev; Kumar, Suryamani

    2015-03-01

    A study was carried out to investigate the effect of different coagulant (lactic acid, citric acid and calcium lactate) on yield, sensory and textural characteristics of chhana and rasogolla made from admixture of buffalo milk and sweet cream butter milk (SCBM). The highest yield of chhana was observed with calcium lactate whereas the minimum yield was found with citric acid. There was no significant difference found with respect to flavour and colour and appearances scores, however, significant (p < 0.01) difference found in body and texture of chhana samples prepared with different coagulant. In addition to that, significant (p < 0.05) difference observed with respect to body and texture, flavour and porosity of rasogolla, but no significant difference was observed in colour and appearance as well as sweetness of rasogolla prepared with chhana obtained from varying coagulants. Among different coagulants, citric acid was found best suitable for chhana as well as rasogolla making.

  13. Etude comparative des coagulations du lait par actions de l'extrait des écorces de l'Ongokea gore et des enzymes coagulants bien connus

    Directory of Open Access Journals (Sweden)

    Libouga, DG.

    2008-01-01

    Full Text Available Milk Clotting Using Ongokea gore Bark Extract Compared to those Obtained to Well Known Milk Clotting Extracts. The evolution of firmness in curd obtained using plant extract (Ongokea gore barks and that using renounce coagulating enzymes (bovine pepsin, Endothia parasitica, porcine pepsin, Mucor pusillis, rennet were compared. The study was carried out using reconstituted milk (Berrigde substrate and a formagraph was used for the analysis of curd firmness. Variations in amplitude of the formagrammes were measured with time. It was noticed that at the same coagulation time, the curd firming rate of Ongokea gore extracts was higher than that of porcine pepsin but lower than those of Endothia parasitica, Mucor pusillis, bovine pepsin and rennet. The evolution of curd firmness with pH on one hand and the quantity of dissolved powder milk on the other hand showed some similarities in rennet and Ongokea gore extract curds: the effect of the pH of the milk substrate is less remarkable on the rate of curd firmness while this rate increases with the quantity of dissolved powder milk.

  14. Derivation of multivariate indices of milk composition, coagulation properties, and individual cheese yield in dairy sheep.

    Science.gov (United States)

    Manca, M G; Serdino, J; Gaspa, G; Urgeghe, P; Ibba, I; Contu, M; Fresi, P; Macciotta, N P P

    2016-06-01

    Milk composition and its technological properties are traits of interest for the dairy sheep industry because almost all milk produced is processed into cheese. However, several variables define milk technological properties and a complex correlation pattern exists among them. In the present work, we measured milk composition, coagulation properties, and individual cheese yields in a sample of 991 Sarda breed ewes in 47 flocks. The work aimed to study the correlation pattern among measured variables and to obtain new synthetic indicators of milk composition and cheese-making properties. Multivariate factor analysis was carried out on individual measures of milk coagulation parameters; cheese yield; fat, protein, and lactose percentages; somatic cell score; casein percentage; NaCl content; pH; and freezing point. Four factors that were able to explain about 76% of the original variance were extracted. They were clearly interpretable: the first was associated with composition and cheese yield, the second with udder health status, the third with coagulation, and the fourth with curd characteristics. Factor scores were then analyzed by using a mixed linear model that included the fixed effect of parity, lambing month, and lactation stage, and the random effect of flock-test date. The patterns of factor scores along lactation stages were coherent with their technical meaning. A relevant effect of flock-test date was detected, especially on the 2 factors related to milk coagulation properties. Results of the present study suggest the existence of a simpler latent structure that regulates relationships between variables defining milk composition and coagulation properties in sheep. Heritability estimates for the 4 extracted factors were from low to moderate, suggesting potential use of these new variables as breeding goals.

  15. Novel online sensor technology for continuous monitoring of milk coagulation and whey separation in cheesemaking.

    Science.gov (United States)

    Fagan, Colette C; Castillo, Manuel; Payne, Fred A; O'Donnell, Colm P; Leedy, Megan; O'Callaghan, Donal J

    2007-10-31

    The cheese industry has continually sought a robust method to monitor milk coagulation. Measurement of whey separation is also critical to control cheese moisture content, which affects quality. The objective of this study was to demonstrate that an online optical sensor detecting light backscatter in a vat could be applied to monitor both coagulation and syneresis during cheesemaking. A prototype sensor having a large field of view (LFV) relative to curd particle size was constructed. Temperature, cutting time, and calcium chloride addition were varied to evaluate the response of the sensor over a wide range of coagulation and syneresis rates. The LFV sensor response was related to casein micelle aggregation and curd firming during coagulation and to changes in curd moisture and whey fat contents during syneresis. The LFV sensor has potential as an online, continuous sensor technology for monitoring both coagulation and syneresis during cheesemaking.

  16. Ultra-high pressure homogenization-induced changes in skim milk: impact on acid coagulation properties.

    Science.gov (United States)

    Serra, Mar; Trujillo, Antonio J; Jaramillo, Pamela D; Guamis, Buenaventura; Ferragut, Victoria

    2008-02-01

    The effects of ultra-high pressure homogenization (UHPH) on skim milk yogurt making properties were investigated. UHPH-treated milk was compared with conventionally homogenised (15 MPa) heat-treated skim milk (90 degrees C for 90 s), and to skim milk treated under the same thermal conditions but fortified with 3% skim milk powder. Results of the present study showed that UHPH is capable of reducing skim milk particle size which leads to the formation of finer dispersions than those obtained by conventional homogenisation combined with heat treatment. In addition, results involving coagulation properties and yogurt characteristics reflected that, when increasing UHPH pressure conditions some parameters such as density of the gel, aggregation rate and water retention are improved.

  17. Composite β-κ-casein genotypes and their effect on composition and coagulation of milk from Estonian Holstein cows.

    Science.gov (United States)

    Vallas, M; Kaart, T; Värv, S; Pärna, K; Jõudu, I; Viinalass, H; Pärna, E

    2012-11-01

    The objective of this study was to estimate the effect of composite β-κ-CN genotypes on milk coagulation and composition traits, and on the additive genetic variation of these traits in Estonian Holstein dairy cattle. A total of 23,970 milk samples, repeated measurements from the first to third lactation from 2,859 Estonian Holstein cows from 78 herds across the country, were analyzed for milk yield, milk fat and protein percentages, somatic cell count, and milk coagulation properties (milk coagulation time and curd firmness). Each cow had at least 3 measurements per lactation. Two single-trait random regression animal models were fitted for the traits studied. The first model considered fixed effects of year-season of sampling and year-season of calving, calving age (nested within lactation), sample age (only for milk coagulation traits) and days in milk, and random herd, additive genetic, and permanent environmental effects. The animal and permanent environmental effects were modeled over the lactation period by using Legendre polynomials. The second model had the additional fixed β-κ-casein effect in the form of a third-order Legendre polynomial. The 2 most frequent β-κ-casein composite genotypes were A2A2AA and A1A2AA, both with prevalence greater than 20%. Percentages of the remaining 31 genotypes were less than 8%, including 20 genotypes with percentages less than 1%. The β-κ-casein genotype-specific lactation curves were significantly different for milk coagulation traits and milk protein percentage. The B variant of κ-casein showed a favorable effect on both milk coagulation traits, whereas the IB haplotype had an increasing effect on curd firmness and protein percentage. Inclusion of the β-κ-casein genotype effects in the model resulted in decreases in the mean additive genetic variations for milk coagulation time and curd firmness of 12.9 and 51.1%, respectively.

  18. A comparison of milk clotting characteristics and quality traits of Rendena and Holstein-Friesian cows

    Directory of Open Access Journals (Sweden)

    Alice Varotto

    2015-05-01

    Full Text Available Milk coagulation properties (MCP and composition, as predicted by mid-infrared spectroscopy (MIRS, were compared between Rendena (RE local breed and Holstein- Friesian (HF cows using 4614 individual milk samples from 28 single-breed herds. Records of rennet coagulation time (RCT, min, curd firmness (a30, mm, daily milk yield and quality traits were analysed using a linear mixed model which included fixed effects of breed, herd-test-date nested within breed, lactation stage, parity, and two-way interactions between the main effects. Random effects were cow nested within breed and residual. Milk from RE coagulated 2.1 min earlier and showed a firmer curd by 4.8 mm than that of HF cows (P<0.05. Milk yield (+9.7 kg/d and fat content (+0.22 g/100 g were greater for HF than RE (P<0.05, while protein (+0.05 g/100 g and casein (+0.06 g/100 g contents were greater in milk from RE cows (P<0.05. Rennet coagulation time was shortest at the beginning of lactation, and a30 was firmest at the beginning and end of lactation. Results from this study suggest that milk of RE is more suitable for cheese processing than that of HF cows. Milk clotting characteristics of the local breed should be taken into account when developing strategies useful for its valorisation.

  19. Effect of soluble calcium on the renneting properties of casein micelles as measured by rheology and diffusing wave spectroscopy.

    Science.gov (United States)

    Sandra, S; Ho, M; Alexander, M; Corredig, M

    2012-01-01

    Addition of calcium chloride to milk has positive effects on cheese-making because it decreases coagulation time, creates firmer gels, and increases curd yield. Although addition of calcium chloride is a widely used industrial practice, the effect of soluble calcium on the preliminary stages of gelation is not fully understood. In addition, it is not known whether the manner of addition and equilibration of the soluble calcium would affect the rennetability of the casein micelles. Therefore, the aim of this paper was to study the details of the coagulation behavior of casein micelles in the presence of additional calcium, and to elucidate whether the manner in which this cation is added (directly as calcium chloride or by gradual exchange through dialysis) affects the functionality of the micelles. Calcium was added as CaCl(2) (1 mM final added concentration) directly to skim milk or indirectly using dialysis against 50 volumes of milk. Additional soluble calcium did not affect the primary phase of the renneting reaction, as demonstrated by the analysis of the casein macropeptide (CMP) released in solution; however, it shortened the coagulation time of the micelles and increased the firmness of the gel. The turbidity parameter of samples with or without calcium showed that similar amounts of CMP were needed for particle interactions to commence. However, the amount of CMP released at the point of gelation, as indicated by rheology, was lesser for samples with added calcium, which can be attributed to a greater extent of calcium bridging on the surface or between micelles. The results also showed that the manner in which calcium was presented to the micelles did not influence the mechanism of gelation.

  20. Distinct composition of bovine milk from Jersey and Holstein-Friesian cows with good, poor or non-coagulation properties as reflected in protein genetic variants and isoforms

    DEFF Research Database (Denmark)

    Jensen, Hanne Bak; Poulsen, Nina Aagaard; Andersen, Kell Kleiner

    2012-01-01

    of minerals (Ca, P, Mg) were identified in poorly coagulating and noncoagulating milk in comparison with milk with good coagulation properties. Liquid chromatography/electrospray ionization-mass spectrometry revealed the presence of a great variety of genetic variants of the major milk proteins, namely, αS1...

  1. Effect of high pressures on the enzymatic activity of commercial milk protein coagulants

    Science.gov (United States)

    Wiśniewska, Krystyna; Reps, Arnold; Jankowska, Agnieszka

    2014-04-01

    This study was aimed at determining the effect of high pressures in the range of 100-1000 MPa/15 min, applied in 100 MPa increments, on the coagulating and proteolytic activity of commercial coagulants produced with genetic engineering methods: Maxiren, Chymogen, Chymax and of a natural rennin preparation, Hala. The coagulating activity of Hala preparation differed compared with the other preparations, due to greater resistance to high pressures, especially in the range of 500-600 MPa. The preparations produced with genetic engineering methods lost their capability for milk protein coagulation by 500 MPa. Pressurization at 200 MPa contributed to their reduced capability for casein macroproteolysis. In contrast, an increase in Chymax, Chymogen, Maxiren and Hala preparations' hydrolytic capability for the macroproteolysis of isoelectric casein was observed upon pressure treatment at 100 and 400 MPa and for microproteolysis after pressure treatment at 200 MPa. Storage (48 h/5°C) of the pressurized preparations had an insignificant effect on their coagulating and proteolytic activities.

  2. 微小毛霉凝乳酶干酪素的制备及应用性能研究%Optimization of Process Parameters for the Preparation of Rennet Casein

    Institute of Scientific and Technical Information of China (English)

    郑恒光; 陈君琛; 汤葆莎; 吴俐

    2011-01-01

    Rennet casein is a major raw material for making processed cheese. The research of its industrialization is still at preliminary stage in China. In this paper, its process parameters and application performance was studied. Rennet casein was prepared from the fresh skim milk with coagulant of self-prepared Mucor Pusilius rennet by the procedure of skimming, pasteurization, clotting, cooking, whey separation, washing, drying, milling and sieving. The results indicated that although the yield of rennet casein was not significantly affected by the dosage of rennet, pH of milk and cooking temperature, its functionality of melt ability, free oil, stretch ability, and oil binding capacity et al. Was significantly affected by different cooking temperature. The optimized process parameters for the preparation of rennet casein is dosage of milk 1U · mL-1, clotting pH 6. 6 and cooking temperature 60℃. Under this condition, the yield of rennet casein was 2.1A.%以新鲜牛奶为原料,采用自制微小毛霉Mucor Pusilius凝乳酶作为脱脂牛奶凝固剂,经过离心脱脂、巴氏杀菌、凝乳、热烫、离心脱乳清、水洗、干燥、粉碎过筛等步骤获得凝乳酶干酪素,考察工艺参数对干酪素得率及应用性能的影响.实验结果表明,凝乳酶添加量、凝乳pH值、热烫温度对凝乳酶干酪素得率无显著影响,热烫温度对产品的融化性、析油性、拉伸性、吸油性等应用性能有显著的影响.理想的凝乳酶干酪素制备条件:凝乳酶添加量1 U·mL-1牛奶,凝乳pH值6.6,热烫温度60℃,在此条件下,凝乳酶干酪素得率为2.1%.

  3. Influence of lamb rennet paste on the lipolytic and sensory profile of Murcia al Vino cheese.

    Science.gov (United States)

    Ferrandini, E; Castillo, M; de Renobales, M; Virto, M D; Garrido, M D; Rovira, S; López, M B

    2012-06-01

    The influence of lamb rennet paste (71.1% chymosin, 177 international milk-clotting units/mL, 4.57U/g of lipase activity) during the ripening of Murcia al Vino goat cheese was studied. The aim of this study was to improve the knowledge of the effect of lamb rennet paste on the lipolytic patterns in this type of cheese by reference to the evolution of total and free fatty acids. A sensory analysis was carried out to compare cheeses made with commercial and paste rennet. The rennet paste showed higher lipolytic activity, enhancing the production of short-chain free fatty acids. In addition, the cheese produced with lamb rennet paste had a slightly more bitter and piquant taste, making it an attractive commercial alternative that can be used to develop new varieties of goat cheese. Copyright © 2012 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  4. Distinct composition of bovine milk from Jersey and Holstein-Friesian cows with good, poor, or noncoagulation properties as reflected in protein genetic variants and isoforms.

    Science.gov (United States)

    Jensen, H B; Poulsen, N A; Andersen, K K; Hammershøj, M; Poulsen, H D; Larsen, L B

    2012-12-01

    The objective of this study was to examine variation in overall milk, protein, and mineral composition of bovine milk in relation to rennet-induced coagulation, with the aim of elucidating the underlying causes of milk with impaired coagulation abilities. On the basis of an initial screening of 892 milk samples from 42 herds with Danish Jersey and Holstein-Friesian cows, a subset of 102 samples was selected to represent milk with good, poor, or noncoagulating properties (i.e., samples that within each breed represented the most extremes in regard to coagulation properties). Milk with good coagulation characteristics was defined as milk forming a strong coagulum based on oscillatory rheology, as indicated by high values for maximum coagulum strength (G'(max)) and curd firming rate (CFR) and a short rennet coagulation time. Poorly coagulating milk formed a weak coagulum, with a low G'(max) and CFR and a long rennet coagulation time. Noncoagulating milk was defined as milk that failed to form a coagulum, having G'(max) and CFR values of zero at measurements taken within 1h after addition of rennet. For both breeds, a lower content of total protein, total casein (CN) and κ-CN, and lower levels of minerals (Ca, P, Mg) were identified in poorly coagulating and noncoagulating milk in comparison with milk with good coagulation properties. Liquid chromatography/electrospray ionization-mass spectrometry revealed the presence of a great variety of genetic variants of the major milk proteins, namely, α(S1)-CN (variants B and C), α(S2)-CN (A), β-CN (A(1), A(2), B, I, and F), κ-CN (A, B, and E), α-lactalbumin (B), and β-lactoglobulin (A, B, and C). In poorly coagulating and noncoagulating milk samples of both breeds, the predominant composite genotype of α(S1)-, β-, and κ-CN was BB-A(2)A(2)-AA, which confirmed a genetic contribution to impaired milk coagulation. Interestingly, subtle variations in posttranslational modification of CN were observed between the

  5. Secretory Expression, Purification and Identification of Rennet from Mucor pusillus%微小毛霉凝乳酶的分泌表达、产物纯化及鉴定

    Institute of Scientific and Technical Information of China (English)

    王景会; 李玉秋; 郑丽; 李倬琳; 高岩; 杨贞耐

    2011-01-01

    The rennet from Mucor pusillus is one of the major sources of tnicrobial rennet, but it has some defects compared with the bovine chymosin. Aspartic proteinases from fungi are usually more heat resistant . When these enzymes are used for cheese making, the residue of enzymatic activity after heat treatment (55 ℃) following milk coagulation may still exist and cause proteolysis during cheese storage, bitter taste, softness and lower yield of the cheese products. In order to develop a rennet product with suitable milk clotting properties, the gene of rennet was cloned from Mucor pusillus, and the expression vector pPIC9K/M was constructed. The plasmids of pPIC9K/M was linearized with Sac I , and transformed into Pichia pastoris GS115 competent cells. The rennet was secretory expressed in Pichia pastoris successfully , and a strong band at about 46 kD was shown by SDS - PAGE. Activity tests showed that the rennet activity in the culture supernatant was 311.8 U/mL. The purity of recombinant rennet reached 92% with a 51.89% activity recovery.%采用基因工程的方法对微小毛霉(Mucor pusillus)凝乳酶进行分子改造,获得适于乳品工业生产用的凝乳酶,克隆到了微小毛霉凝乳酶基因,构建了酵母表达质粒pPIC9K/M。线性化后电击转入毕赤酵母GS115,在甲醇诱导下进行凝乳酶的初步发酵试验,通过pH反应及酶抑制反应试验证明,重组凝乳酶获得了分泌表达。SDS-PAGE分析表明重组凝乳酶的分子量约为46kD,与理论值(45.3 kD)基本相符,培养基上清液中凝乳酶的活性为311.8 U/mL,纯化的总回收率为51.89%,纯度达到92%。

  6. Prediction of bovine milk technological traits from mid-infrared spectroscopy analysis in dairy cows.

    Science.gov (United States)

    Visentin, G; McDermott, A; McParland, S; Berry, D P; Kenny, O A; Brodkorb, A; Fenelon, M A; De Marchi, M

    2015-09-01

    Rapid, cost-effective monitoring of milk technological traits is a significant challenge for dairy industries specialized in cheese manufacturing. The objective of the present study was to investigate the ability of mid-infrared spectroscopy to predict rennet coagulation time, curd-firming time, curd firmness at 30 and 60min after rennet addition, heat coagulation time, casein micelle size, and pH in cow milk samples, and to quantify associations between these milk technological traits and conventional milk quality traits. Samples (n=713) were collected from 605 cows from multiple herds; the samples represented multiple breeds, stages of lactation, parities, and milking times. Reference analyses were undertaken in accordance with standardized methods, and mid-infrared spectra in the range of 900 to 5,000cm(-1) were available for all samples. Prediction models were developed using partial least squares regression, and prediction accuracy was based on both cross and external validation. The proportion of variance explained by the prediction models in external validation was greatest for pH (71%), followed by rennet coagulation time (55%) and milk heat coagulation time (46%). Models to predict curd firmness 60min from rennet addition and casein micelle size, however, were poor, explaining only 25 and 13%, respectively, of the total variance in each trait within external validation. On average, all prediction models tended to be unbiased. The linear regression coefficient of the reference value on the predicted value varied from 0.17 (casein micelle size regression model) to 0.83 (pH regression model) but all differed from 1. The ratio performance deviation of 1.07 (casein micelle size prediction model) to 1.79 (pH prediction model) for all prediction models in the external validation was <2, suggesting that none of the prediction models could be used for analytical purposes. With the exception of casein micelle size and curd firmness at 60min after rennet addition

  7. High Pressure Homogenization Of Porcine Pepsin Protease: Effects On Enzyme Activity, Stability, Milk Coagulation Profile And Gel Development.

    OpenAIRE

    Bruno Ricardo de Castro Leite Júnior; Alline Artigiani Lima Tribst; Marcelo Cristianini

    2015-01-01

    This study investigated the effect of high pressure homogenization (HPH) (up to 190 MPa) on porcine pepsin (proteolytic and milk-clotting activities), and the consequences of using the processed enzyme in milk coagulation and gel formation (rheological profile, proteolysis, syneresis, and microstructure). Although the proteolytic activity (PA) was not altered immediately after the HPH process, it reduced during enzyme storage, with a 5% decrease after 60 days of storage for samples obtained w...

  8. High Pressure Homogenization of Porcine Pepsin Protease: Effects on Enzyme Activity, Stability, Milk Coagulation Profile and Gel Development.

    Directory of Open Access Journals (Sweden)

    Bruno Ricardo de Castro Leite Júnior

    Full Text Available This study investigated the effect of high pressure homogenization (HPH (up to 190 MPa on porcine pepsin (proteolytic and milk-clotting activities, and the consequences of using the processed enzyme in milk coagulation and gel formation (rheological profile, proteolysis, syneresis, and microstructure. Although the proteolytic activity (PA was not altered immediately after the HPH process, it reduced during enzyme storage, with a 5% decrease after 60 days of storage for samples obtained with the enzyme processed at 50, 100 and 150 MPa. HPH increased the milk-clotting activity (MCA of the enzyme processed at 150 MPa, being 15% higher than the MCA of non-processed samples after 60 days of storage. The enzyme processed at 150 MPa produced faster aggregation and a more consistent milk gel (G' value 92% higher after 90 minutes when compared with the non-processed enzyme. In addition, the gels produced with the enzyme processed at 150 MPa showed greater syneresis after 40 minutes of coagulation (forming a more compact protein network and lower porosity (evidenced by confocal microscopy. These effects on the milk gel can be associated with the increment in MCA and reduction in PA caused by the effects of HPH on pepsin during storage. According to the results, HPH stands out as a process capable of changing the proteolytic characteristics of porcine pepsin, with improvements on the milk coagulation step and gel characteristics. Therefore, the porcine pepsin submitted to HPH process can be a suitable alternative for the production of cheese.

  9. High Pressure Homogenization of Porcine Pepsin Protease: Effects on Enzyme Activity, Stability, Milk Coagulation Profile and Gel Development.

    Science.gov (United States)

    Leite Júnior, Bruno Ricardo de Castro; Tribst, Alline Artigiani Lima; Cristianini, Marcelo

    2015-01-01

    This study investigated the effect of high pressure homogenization (HPH) (up to 190 MPa) on porcine pepsin (proteolytic and milk-clotting activities), and the consequences of using the processed enzyme in milk coagulation and gel formation (rheological profile, proteolysis, syneresis, and microstructure). Although the proteolytic activity (PA) was not altered immediately after the HPH process, it reduced during enzyme storage, with a 5% decrease after 60 days of storage for samples obtained with the enzyme processed at 50, 100 and 150 MPa. HPH increased the milk-clotting activity (MCA) of the enzyme processed at 150 MPa, being 15% higher than the MCA of non-processed samples after 60 days of storage. The enzyme processed at 150 MPa produced faster aggregation and a more consistent milk gel (G' value 92% higher after 90 minutes) when compared with the non-processed enzyme. In addition, the gels produced with the enzyme processed at 150 MPa showed greater syneresis after 40 minutes of coagulation (forming a more compact protein network) and lower porosity (evidenced by confocal microscopy). These effects on the milk gel can be associated with the increment in MCA and reduction in PA caused by the effects of HPH on pepsin during storage. According to the results, HPH stands out as a process capable of changing the proteolytic characteristics of porcine pepsin, with improvements on the milk coagulation step and gel characteristics. Therefore, the porcine pepsin submitted to HPH process can be a suitable alternative for the production of cheese.

  10. Yeast and mould dynamics in Caciofiore della Sibilla cheese coagulated with an aqueous extract of Carlina acanthifolia All.

    Science.gov (United States)

    Cardinali, Federica; Taccari, Manuela; Milanović, Vesna; Osimani, Andrea; Polverigiani, Serena; Garofalo, Cristiana; Foligni, Roberta; Mozzon, Massimo; Zitti, Silvia; Raffaelli, Nadia; Clementi, Francesca; Aquilanti, Lucia

    2016-08-01

    Caciofiore della Sibilla is a speciality ewes' milk cheese traditionally manufactured in a foothill area of the Marche region (Central Italy) with a crude extract of fresh young leaves of Carlina acanthifolia All. subsp. acanthifolia as a coagulating agent. The fungal dynamics and diversity of this speciality cheese were investigated throughout the manufacturing and 20-day ripening process, using a combined PCR-DGGE approach. The fungal biota of a control ewes' milk cheese, manufactured with the same batch of milk coagulated with a commercial animal rennet, was also monitored by PCR-DGGE, in order to investigate the contribution of the peculiar vegetable coagulant to the fungal diversity and dynamics of the cheese. Based on the overall results collected, the raw milk and the dairy environment represented the main sources of fungal contamination, with a marginal or null contribution of thistle rennet to the fungal diversity and dynamics of Caciofiore della Sibilla cheese. Copyright © 2016 John Wiley & Sons, Ltd. Copyright © 2016 John Wiley & Sons, Ltd.

  11. Crude glycerol as glycogenic precursor in feed; effects on milk coagulation properties and metabolic profiles of dairy cows.

    Science.gov (United States)

    Harzia, Hedi; Kilk, Kalle; Ariko, Tiia; Kass, Marko; Soomets, Ursel; Jõudu, Ivi; Kaart, Tanel; Arney, David; Kärt, Olav; Ots, Meelis

    2013-05-01

    As grain prices rise, the search for alternative glycogenic precursors in animal feed becomes increasingly important, and this study was conducted to determine if the replacement of starch with glycerol, as an alternative glycogenic precursor, affects the milk metabolic profile and milk coagulation ability, and therefore the quality of the milk. Eight primiparous mid-lactation Holstein cows were fed during a replicated 4 × 4 Latin square trial with four different isoenergetic rations: (1) control (T0) fed a total mixed ration (TMR) with barley meal; (2) group T1, decreased barley content, replaced isoenergetically with 1 kg crude glycerol; (3) group T2, the barley meal was replaced with 2 kg of crude glycerol; and (4) group T3 the barley meal was replaced with 3 kg of crude glycerol. Rumen, blood and milk samples were collected at the end of every 21-d treatment period. Rumen samples were analysed for proportion of total volatile fatty acid (VFA), blood samples for insulin and glucose, and milk for metabolites (e.g. citric-acid cycle compounds). The change in glycogenic precursors had a positive effect on rumen VFA proportions; the proportion of propionic acid increased (P < 0.001). Milk protein (P < 0.001) and curd firmness (P < 0.001) both increased. The increase in milk protein concentration may have been due to an increase in microbial protein. Regarding the milk metabolic profiles, different signals were positively associated with coagulation ability and change in the diet. Based on this study, changing the glycogenic precursor in animal diet in this way is possible, and may have no immediate deleterious consequences on milk quality or cow health. Indeed, there is evidence for benefits from this substitution.

  12. Effects of pH and Calcium on the textural properties of rennet gels produced by reconstituted milk%酸度和钙质量分数对复原乳酶凝胶质地特性的影响

    Institute of Scientific and Technical Information of China (English)

    王伟军; 张兰威; 李延华

    2011-01-01

    Whey protein is of the nutritional value. The nutritional value and yield of products could increase when whey protein is integrated into cheese. The textural properties of rennet gel produced from the reconstituted whole and skim milk powder after pre-treatments by adjusting calcium concentration and pH were investigated. With the principle component analysis for textural variables, the differences in the new components were clearly observed among the pre-treatments. These pre-treatments showed great effects on the viscosity and water- holding capacity of rennet gel. In addition, it was also found that some pre-treatments displayed similar properties to what were found in the gel made from raw milk.%考察了不同酸度、钙质量分数调节后复原乳酶凝胶的质地特性,并对其质地变量进行了主成分分析.结果表明,不同工艺处理样品间的差异可以清晰地表现在两个新变量中.酸度、钙质量分数调整可对凝胶的表观黏度和持水力产生很大影响.此外,通过对照分析可以发现,不同前处理的复原乳样品具有与原料乳相近的凝胶特性.

  13. Genome-wide association of coagulation properties, curd firmness modeling, protein percentage, and acidity in milk from Brown Swiss cows.

    Science.gov (United States)

    Dadousis, C; Biffani, S; Cipolat-Gotet, C; Nicolazzi, E L; Rossoni, A; Santus, E; Bittante, G; Cecchinato, A

    2016-05-01

    Cheese production is increasing in many countries, and a desire toward genetic selection for milk coagulation properties in dairy cattle breeding exists. However, measurements of individual cheesemaking properties are hampered by high costs and labor, whereas traditional single-point milk coagulation properties (MCP) are sometimes criticized. Nevertheless, new modeling of the entire curd firmness and syneresis process (CFt equation) offers new insight into the cheesemaking process. Moreover, identification of genomic regions regulating milk cheesemaking properties might enhance direct selection of individuals in breeding programs based on cheese ability rather than related milk components. Therefore, the objective of this study was to perform genome-wide association studies to identify genomic regions linked to traditional MCP and new CFt parameters, milk acidity (pH), and milk protein percentage. Milk and DNA samples from 1,043 Italian Brown Swiss cows were used. Milk pH and 3 MCP traits were grouped together to represent the MCP set. Four CFt equation parameters, 2 derived traits, and protein percentage were considered as the second group of traits (CFt set). Animals were genotyped with the Illumina SNP50 BeadChip v.2 (Illumina Inc., San Diego, CA). Multitrait animal models were used to estimate variance components. For genome-wide association studies, the genome-wide association using mixed model and regression-genomic control approach was used. In total, 106 significant marker traits associations and 66 single nucleotide polymorphisms were identified on 12 chromosomes (1, 6, 9, 11, 13, 15, 16, 19, 20, 23, 26, and 28). Sharp peaks were detected at 84 to 88 Mbp on Bos taurus autosome (BTA) 6, with a peak at 87.4 Mbp in the region harboring the casein genes. Evidence of quantitative trait loci at 82.6 and 88.4 Mbp on the same chromosome was found. All chromosomes but BTA6, BTA11, and BTA28 were associated with only one trait. Only BTA6 was in common between MCP

  14. Breed of cow and herd productivity affect milk composition and modeling of coagulation, curd firming, and syneresis.

    Science.gov (United States)

    Stocco, G; Cipolat-Gotet, C; Bobbo, T; Cecchinato, A; Bittante, G

    2017-01-01

    Milk coagulation properties (MCP) have been widely investigated in the past using milk collected from different cattle breeds and herds. However, to our knowledge, no previous studies have assessed MCP in individual milk samples from several multi-breed herds characterized by either high or low milk productivity, thereby allowing the effects of herd and cow breed to be evaluated independently. Multi-breed herds (n=41) were classified into 2 categories based on milk productivity (high vs. low), defined according to the average milk net energy yielded daily by lactating cows. Milk samples were taken from 1,508 cows of 6 different breeds: 3 specialized dairy (Holstein-Friesian, Brown Swiss, Jersey) and 3 dual-purpose (Simmental, Rendena, Alpine Grey) breeds, and analyzed in duplicate (3,016 tests) using 2 lactodynamographs to obtain 240 curd firming (CF) measurements over 60min (1 every 15 s) for each duplicate. The 5 traditional single-point MCP (RCT, k20, a30, a45, and a60) were yielded directly by the instrument from the available CF measures. All 240 CF measures of each replicate were also used to estimate 4 individual equation parameters: RCT estimated according to curd firm change over time modeling (RCTeq), asymptotic potential curd firmness (CFP), curd firming instant rate constant (kCF), and syneresis instant rate constant (kSR) and 2 derived traits: maximum curd firmness achieved within 45min (CFmax) and time at achievement of CFmax (tmax) by curvilinear regression using a nonlinear procedure. Results showed that the effect of herd-date on traditional and modeled MCP was modest, ranging from 6.1% of total variance for k20 to 10.7% for RCT, whereas individual animal variance was the highest, ranging from 32.0% for tmax to 82.5% for RCTeq. The repeatability of MCP was high (>80%) for all traits except those associated with the last part of the lactodynamographic curve (i.e., a60, kSR, kCF, and tmax: 57 to 71%). Reproducibility, taking into account the effect

  15. Effects of structural rearrangements on the rheology of rennet-induced casein particle gels

    NARCIS (Netherlands)

    Mellema, M.; Walstra, P.; Opheusden, van J.H.J.; Vliet, van T.

    2002-01-01

    During ageing of casein or skim milk gels, structural changes take place that affect gel parameters, such as pore size and storage modulus. These changes can be explained in terms of rearrangements of the gel network at various length scales. In this paper, rheological experiments on rennet-induced

  16. Effect of high hydrostatic pressure, ultrasound and pulsed electric fields on milk composition and characteristics

    Directory of Open Access Journals (Sweden)

    Irena Jeličić

    2012-03-01

    Full Text Available High hydrostatic pressure, ultrasonication and pulsed eletrcic fields (PEF belong to novel food processing methods which are mostly implemented in combination with moderate temperatures and/ or in combination with each other in order to provide adequate microbiological quality with minimal losses of nutritional value. All of three mentioned methods have been intensively investigated for the purpose of inactivation and reduction of foodborne microorganisms present in milk and dairy products. However, a large number of scientific researches have been dedicated to investigation of impact of these methods on changes in constituents like milk fat, milk proteins and lactose as well as changes in mechanisms like renneting properties and coagulation of milk. The aim of this research was to give an overview of changes in milk constituents induced by high hydrostatic pressure, ultrasonification and pulsed electric field treatments as well as to suggest how these changes could improve conventional processes in the dairy industry.

  17. Research progress of the calf rennet substitutes for cheese-making%干酪用牛凝乳酶替代品的研究进展

    Institute of Scientific and Technical Information of China (English)

    普燕; 张富春

    2015-01-01

    牛凝乳酶具有高凝乳活性和低非特异蛋白水解活性而广泛用于干酪制备.随着干酪市场的逐年增长,牛凝乳酶出现供不应求,其替代品应运而生,包括其他动物凝乳酶、植物凝乳酶、微生物凝乳酶、重组凝乳酶.在这些替代品中,重组牛凝乳酶显示出与天然牛凝乳酶相似的酶学特性,并且纯度更高,制作的干酪品质更好.目前已经有重组牛凝乳酶上市出售,成功替代了天然牛凝乳酶,但关于提高重组牛凝乳酶表达量与催化活性的研究远未止步.文中主要综述了凝乳酶结构、牛凝乳酶的替代品和重组凝乳酶的研究进展,详细综述了一些提高重组牛凝乳酶的表达方法,为外源蛋白在宿主中的高水平表达提供了有效参考.%Calf rennet is widely used in the process of cheese-making due to its high milk-clotting activity and low nonspecific proteolytic activity.As the cheese market increases in recent years,calf rennet supply falls short of demand and its substitutes are studied extensively,such as animal rennet,plant coagulant,microbial coagulant and recombinant chymosin.Among these substitutes,the recombinant bovine chymosin shows high similar enzymic properties to the natural calf rennet,and possesses high purity,thus the quality of the cheese made with it is better.Now the recombinant bovine chymosins have been listed for sale and the recombinant bovine chymosin have replaced the natural calf rennet successfully.But the studies on the improvement of expression quantity and catalytic activity of recombinant bovine chymosin never stop.In this paper,the research progress on the structure of chymosin,the calf rennet substitutes and the recombinant chymosin,and particularly the methods used to improve the expression quantity of the recombinant bovine chymosin is reviewed.These methods can offer certain reference for expression of foreign proteins at a high level in hosts.

  18. Utility of Milk Coagulant Enzyme of Moringa oleifera Seed in Cheese Production from Soy and Skim Milks.

    Science.gov (United States)

    Sánchez-Muñoz, María Alejandra; Valdez-Solana, Mónica Andrea; Avitia-Domínguez, Claudia; Ramírez-Baca, Patricia; Candelas-Cadillo, María Guadalupe; Aguilera-Ortíz, Miguel; Meza-Velázquez, Jorge Armando; Téllez-Valencia, Alfredo; Sierra-Campos, Erick

    2017-08-05

    In this study, the potential use of Moringa oleifera as a clotting agent of different types of milk (whole, skim, and soy milk) was investigated. M. oleifera seed extract showed high milk-clotting activity followed by flower extract. Specific clotting activity of seed extract was 200 times higher than that of flower extract. Seed extract is composed by four main protein bands (43.6, 32.2, 19.4, and 16.3 kDa). Caseinolytic activity assessed by sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) and tyrosine quantification, showed a high extent of casein degradation using M. oleifera seed extract. Milk soy cheese was soft and creamy, while skim milk cheese was hard and crumbly. According to these results, it is concluded that seed extract of M. oleifera generates suitable milk clotting activity for cheesemaking. To our knowledge, this study is the first to report comparative data of M. oleifera milk clotting activity between different types of soy milk.

  19. Utility of Milk Coagulant Enzyme of Moringa oleifera Seed in Cheese Production from Soy and Skim Milks

    Directory of Open Access Journals (Sweden)

    María Alejandra Sánchez-Muñoz

    2017-08-01

    Full Text Available In this study, the potential use of Moringa oleifera as a clotting agent of different types of milk (whole, skim, and soy milk was investigated. M. oleifera seed extract showed high milk-clotting activity followed by flower extract. Specific clotting activity of seed extract was 200 times higher than that of flower extract. Seed extract is composed by four main protein bands (43.6, 32.2, 19.4, and 16.3 kDa. Caseinolytic activity assessed by sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE and tyrosine quantification, showed a high extent of casein degradation using M. oleifera seed extract. Milk soy cheese was soft and creamy, while skim milk cheese was hard and crumbly. According to these results, it is concluded that seed extract of M. oleifera generates suitable milk clotting activity for cheesemaking. To our knowledge, this study is the first to report comparative data of M. oleifera milk clotting activity between different types of soy milk.

  20. Online evaluation of milk quality according to coagulation properties for its optimal distribution for industrial applications.

    Science.gov (United States)

    Leitner, G; Lavi, Y; Merin, U; Lemberskiy-Kuzin, L; Katz, G

    2011-06-01

    The potential for application of online devices for providing real-time analysis of milk-clotting parameters during milking was studied. The experiment tested established relationships between glandular-level bacterial infection and milk-clotting parameters as evaluated by visible or near-infrared spectroscopy. The parameters yielded by the AfiLab (S.A.E. Afikim, Afikim, Israel) online device were shown to be applicable to derivation of real-time estimations of milk-clotting parameters on the individual cow level. The ability of the AfiLab to perform this task was validated online and statistically by calibration against laboratory testing procedures.

  1. Importance of casein micelle size and milk composition for milk gelation.

    Science.gov (United States)

    Glantz, M; Devold, T G; Vegarud, G E; Lindmark Månsson, H; Stålhammar, H; Paulsson, M

    2010-04-01

    The economic output of the dairy industry is to a great extent dependent on the processing of milk into other milk-based products such as cheese. The yield and quality of cheese are dependent on both the composition and technological properties of milk. The objective of this study was to evaluate the importance and effects of casein (CN) micelle size and milk composition on milk gelation characteristics in order to evaluate the possibilities for enhancing gelation properties through breeding. Milk was collected on 4 sampling occasions at the farm level in winter and summer from dairy cows with high genetic merit, classified as elite dairy cows, of the Swedish Red and Swedish Holstein breeds. Comparisons were made with milk from a Swedish Red herd, a Swedish Holstein herd, and a Swedish dairy processor. Properties of CN micelles, such as their native and rennet-induced CN micelle size and their zeta-potential, were analyzed by photon correlation spectroscopy, and rennet-induced gelation characteristics, including gel strength, gelation time, and frequency sweeps, were determined. Milk parameters of the protein, lipid, and carbohydrate profiles as well as minerals were used to obtain correlations with native CN micelle size and gelation characteristics. Milk pH and protein, CN, and lactose contents were found to affect milk gelation. Smaller native CN micelles were shown to form stronger gels when poorly coagulating milk was excluded from the correlation analysis. In addition, milk pH correlated positively, whereas Mg and K correlated negatively with native CN micellar size. The milk from the elite dairy cows was shown to have good gelation characteristics. Furthermore, genetic progress in relation to CN micelle size was found for these cows as a correlated response to selection for the Swedish breeding objective if optimizing for milk gelation characteristics. The results indicate that selection for smaller native CN micelles and lower milk pH through breeding would

  2. Why does the increase of plasmin worsen the coagulation properties of milk in dairy sheep?

    Directory of Open Access Journals (Sweden)

    G. Enne

    2010-01-01

    Full Text Available The concentrations of whole casein and fat are the factors which play the most important role in determining the cheese-making qualities of milk. Plasmin (PL is the main proteolytic enzyme in milk and has been found to be associated with enhanced casein hydrolysation.

  3. Effects of ultra-high pressure homogenization on the cheese-making properties of milk.

    Science.gov (United States)

    Zamora, A; Ferragut, V; Jaramillo, P D; Guamis, B; Trujillo, A J

    2007-01-01

    The effects of single- or 2-stage ultra-high pressure homogenization (UHPH; 100 to 330 MPa) at an inlet temperature of 30 degrees C on the cheese-making properties of bovine milk were investigated. Effects were compared with those from raw, heat-pasteurized (72 degrees C for 15 s), and conventional homogenized-pasteurized (15 + 3 MPa, 72 degrees C for 15 s) treatments. Rennet coagulation time, rate of curd firming, curd firmness, wet yield, and moisture content of curds were assessed. Results of particle size and distribution of milk, whey composition, and gel microstructure observed by confocal laser scanning microscopy were analyzed to understand the effect of UHPH. Single-stage UHPH at 200 and 300 MPa enhanced rennet coagulation properties. However, these properties were negatively affected by the use of the UHPH secondary stage. Increasing the pressure led to higher yields and moisture content of curds. The improvement in the cheese-making properties of milk by UHPH could be explained by changes to the protein-fat structures due to the combined effect of heat and homogenization.

  4. 莎能奶山羊羊乳凝乳特性初探%Pilot Study on Coagulating Property of Saanen Goat Milk

    Institute of Scientific and Technical Information of China (English)

    周强; 刘蒙佳; 张富新

    2012-01-01

    The effects of calcium concentration, pH value, temperature and chelating agents on coagulating property of Saanen goat milk were pilot studied. The results showed that the coagulation time of goat milk was increased with the increase in pH (6.4 ~ 7.2) values, and decreased with the addition of Ca2+ (0.01 -0.06 g/L). The coagulation time of goat milk was increased markedly by the addition of chelating agents (Na2HPO4, Na5P3O10, Na4P2O7, Na3C6H5O7·2H2O). Different chelating agents had different efficiency to coagulating property of goat milk, and Na5P3O10 had the highest efficiency to the coagulating time of goat milk.%初探了Ca2+浓度、pH值、温度、螯合剂对莎能奶山羊羊乳凝乳特性的影响.结果表明:在pH值为6.4 ~7.2范围内,随着pH值的增大,羊乳的凝乳时间延长;在0.01 ~0.06 g/L范围内,随着Ca2+浓度的增加,羊乳的凝乳时间逐渐缩短;随着螯合剂(磷酸氢二钠、三聚磷酸钠、焦磷酸钠和柠檬酸钠)添加量的增加,羊乳的凝乳时间延长,其中以三聚磷酸钠对羊乳凝乳时间的影响最大.

  5. Determination of free amino acids in whole-fat Turkish White Brined Cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter culture

    OpenAIRE

    Ufuk Eren-Vapur; Tulay Ozcan

    2012-01-01

    Coagulating enzymes are essential ingredients for the production of different cheese varieties. The objective of this research was to summarize the effect of rennet type (calf rennet and microbial rennet from Rhizomucor miehei) and starter culture on the sensory properties and free amino acids (FAA) release during the ripening of Turkish White brined cheese. The concentrations of FAA and sensory properties were similar for cheeses made with both types of coagulant and starter culture. Aminoac...

  6. Chemical species in cheese and their origin in milk components.

    Science.gov (United States)

    Hill, A R

    1995-01-01

    Cheese making is the process of concentrating milk fat and protein by separation from water and soluble components. The objective of the cheese maker is to maximize yield efficiency by optimum utilization of each milk component while not compromising cheese quality. Cheese yielding potential of milk may be increased by selective breeding for specific protein genotypes, especially the BB variant of both kappa-casein and beta-lactoglobulin. Milk fat is included in cheese by occlusion into the protein coagulum. Participation of casein in both lactic and rennet coagulation is nearly complete so that casein losses to the whey occur mainly during cutting and the early stages of cooking. In lactic cheese, excepting cottage cheese, it is possible to eliminate losses of fines by centrifugal or membrane separation of curd. In heat-acid precipitated varieties protein recovery is increased by inclusion of whey proteins but fat recovery is very dependent on coagulation conditions. In ripened cheese obtaining the correct basic structure and composition is critical to texture and flavour development during curing.

  7. Short communication: Neonatal calves coagulate first-milking colostrum and produce a large curd for efficient absorption of immunoglobulins after first ingestion.

    Science.gov (United States)

    Miyazaki, T; Okada, K; Miyazaki, M

    2017-09-01

    Calves are fed milk and milk replacer for their growth until approximately 2 mo after birth. During this period, their abomasa produce curd and whey from milk. It has been thought that curd formation is important for digestion and absorption of milk nutrients and immune substances in calves. However, no study has been done observing abomasal contents in neonatal calves after first ingestion of first milking colostrum. Here we report curd formation in neonatal calves and its physiological function with a focus on immunoglobulin absorption. We first examined curd formation by ultrasonography in 3 neonatal calves after first ingestion of first-milking colostrum. Between 0.5 and 8 h after colostrum ingestion, a curd was visualized as a large echogenic image with a clear outline, which was surrounded by an anechoic image corresponding to whey. We next compared serum IgG and IgA concentrations in 10 calves fed the pooled colostrum and 7 calves fed the whey solution that did not coagulate into curds. Serum from 1 calf in the pooled colostrum sample set was excluded due to incomplete curd formation in that the whole colostrum did not coagulate into a large mass of curd and a portion of the colostrum remained as its residue caseins detectable from the abomasal fluid. Serum IgG and IgA concentrations were significantly higher in the 9 calves fed the colostrum than the 7 calves fed the whey solution. One calf exhibiting incomplete curd formation showed low levels of serum IgG and IgA after ingestion, similar to the calves fed the whey solution. These results indicate that curd formation is associated with IgG and IgA absorption in neonatal calves after first ingestion of colostrum. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  8. Genetic variation and posttranslational modification of bovine κ-casein: effects on caseino-macropeptide release during renneting.

    Science.gov (United States)

    Jensen, Hanne B; Pedersen, Katrine S; Johansen, Lene B; Poulsen, Nina A; Bakman, Mette; Chatterton, Dereck E W; Larsen, Lotte B

    2015-02-01

    Chymosin-induced cleavage of κ-casein (κ-CN) occurs during the first enzymatic phase in milk coagulation during cheese manufacturing, where the hydrophilic C-terminal peptide of κ-CN, named caseino-macropeptide (CMP), is released into the whey. The CMP peptide is known for its rather heterogeneous composition with respect to both genetic variation and multiple posttranslational modifications, including phosphorylation and O-linked glycosylation. An approach of liquid chromatography coupled with mass spectrometry was used to investigate (1) the overall protein profile and (2) the release of various forms of CMP after addition of chymosin to individual cow milk samples from 2 breeds, Danish Jersey (DJ) and Danish Holstein-Friesian (DH). The cows were selected to represent distinct homo- and heterozygous types of the κ-CN genetic variants A, B, and E (i.e., genotypes AA, BB, AB, EE, and AE). Initially, investigation of the protein profile showed milk with κ-CN BB exhibited the highest relative content of κ-CN, whereas AE milk exhibited the lowest, and after 40min of renneting >90% of intact κ-CN was hydrolyzed by chymosin in milk representing all κ-CN genotype. By in-depth analysis of the CMP chromatographic profile, multiple CMP isoforms with 1 to 3 O-linked glycans (1-3 G) and 1 to 3 phosphate groups (1-3 P) were identified, as well as nonmodified CMP isoforms. The number of identified CMP isoforms varied to some extent between breeds (21CMP isoforms identified in DJ, 26CMP isoforms in DH) and between κ-CN genetic variants (CMP variant A being the most heterogeneous compared with CMP B and E), as well as between individual samples within each breed. The predominant forms of glycans attached to CMP were found to be the acidic tetrasaccharide {N-acetyl-neuraminic acid α(2-3)galactose β(1-3)[N-acetyl-neuraminic acid α(2-6)]N-acetyl galactose} or trisaccharides {N-acetyl-neuraminic acid α(2-3)galactose β(1-3)N-acetyl galactose and galactose β(1-3)[N

  9. The “maturation” of milk for Parmigiano- Reggiano cheesemaking: effects on mineral equilibria and technological properties

    Directory of Open Access Journals (Sweden)

    P. Mariani

    2010-04-01

    Full Text Available The “maturation” of milk for Parmigiano-Reggiano cheese is characterised by natural creaming process: the full cream milk is placed in large flat vats, for about 10-12 hours, to obtain the gravity separation of milk fat. The modifications of mineral equilibria and technological properties of milk during the “maturation” phase, were studied. To this aim 24 full cream (FC milk samples and the corresponding partially skimmed (PS milk, by natural creaming, were analysed. PS milk evidenced higher values of both colloidal Ca/casein (+4.28%; P£0.01 and colloidal P/casein (+4.02%; P£0.01 ratios than FC milk. An increase of pH (+0.028; P£0.01 and titratable acidity (+0.03 °SH/50ml; P£0.01 was observed during the milk “maturation”. The PS milk was characterised by a higher milk clotting time (r (+7.91%; P£0.01 and a lower curd firmness (a30 (−16.75%; P£0.01 than FC milk. Concerning rheological properties, PS milk curd was characterised by higher values of both resistance to compression (+14.82%; P£0.01 and resistance to cut (+15.12%; P£0.01 than FC milk. The variations of milk characteristics observed in PS milk seems to indicate a structural modification of the native micelle during the “maturation” phase; this feature contributed to variations of rennet-coagulation and rheological properties observed in PS milk.

  10. Characterization of partially purified milk-clotting enzyme from sunflower (Helianthus annuus) seeds.

    Science.gov (United States)

    Nasr, Assia I A M; Mohamed Ahmed, Isam A; Hamid, Omer I A

    2016-09-01

    This study was aimed to extract milk-clotting enzyme from sunflower seeds and to determine its potentiality for manufacturing white soft cheese from cows and goats milk. The seeds were blended and extracted using two types of buffers and milk-clotting and proteolytic activities were evaluated. The enzyme was partially purified using ammonium sulfate fractionation techniques. Results indicated that sunflower seeds extracted with 5% NaCl in 50 mmol/L acetate buffer, pH 5.0, had the highest milk-clotting activity (MCA) and lowest coagulation time compared to that extracted with only acetate buffer (pH 5.0). Ammonium sulfate at 30-50% saturation purified the enzyme to 4.3 folds with MCA of 241.0 U/mL and final enzyme yield of 10.9%. The partially purified enzyme was characterized by SDS-PAGE that showed two bands with molecular weight of 120 and 62 kDa. When compared with other plant enzymes, the partially purified sunflower enzyme was found to have higher milk-clotting activity and lower proteolytic activity. Also, both milk sources and enzyme types significantly affected the cheese yield and curd formation time. The cheese made from cow milk using sunflower enzyme had higher yield compared to that obtained using commercial rennet, whereas the opposite was observed when using goat milk.

  11. Encapsulation of probiotic bacteria in lamb rennet paste: effects on the quality of Pecorino cheese.

    Science.gov (United States)

    Santillo, A; Albenzio, M; Bevilacqua, A; Corbo, M R; Sevi, A

    2012-07-01

    Lamb rennet pastes containing encapsulated Lactobacillus acidophilus and a mix of Bifidobacterium longum and Bifidobacterium lactis were produced for Pecorino cheese manufacture from Gentile di Puglia ewe milk. Cheeses were denoted as RP cheese when made with traditional rennet paste, RP-L cheese when made with rennet paste containing L. acidophilus culture, and RP-B cheese when made with rennet paste containing a mix of B. lactis and B. longum. Biochemical features of Pecorino cheese were studied at 1, 15, 30, 60, and 120 d of cheese ripening. The effect of encapsulation and bead addition to rennet acted on a different way on the viability of probiotic. Lactobacillus acidophilus retained its viability for 4 to 5 d and then showed a fast reduction; on the other hand, B. longum and B. lactis experienced kinetics characterized by an initial death slope, followed by a tail effect due to acquired resistance. At 1 d of ripening, the levels of L. acidophilus and bifidobacteria in cheese were the lowest, and then increased, reaching the highest levels after 30 d; such cell loads were maintained throughout the ripening for L. acidophilus, whereas bifidobacteria experienced a decrease of about 1 log cfu/g at the end of ripening. Enzymatic activities and biochemical features of cheeses were influenced by the type of rennet used for cheesemaking. Greater enzymatic activity was recorded in RP-L and RP-B cheese due to the presence of probiotic bacteria released from alginate beads. A positive correlation was found between enzymatic activities and water-soluble nitrogen and proteose-peptone in RP-B and RP-L cheeses; water-soluble nitrogen and proteose-peptone were the highest in RP-B. Principal component analysis distinguished RP-L from the other cheeses on the basis of the conjugated linoleic acid content, which was higher in the RP-L due to the ability of L. acidophilus to produce conjugated linoleic acid in the cheese matrix. Copyright © 2012 American Dairy Science

  12. Bacteriocin production by strain Lactobacillus delbrueckii ssp. bulgaricus BB18 during continuous prefermentation of yogurt starter culture and subsequent batch coagulation of milk.

    Science.gov (United States)

    Simova, E D; Beshkova, D M; Angelov, M P; Dimitrov, Zh P

    2008-06-01

    By screening for bacteriocin-producing lactic acid bacteria of 1,428 strains isolated from authentic Bulgarian dairy products, Lb. bulgaricus BB18 strain obtained from kefir grain was selected. Out of 11 yogurt starters containing Lb. bulgaricus BB18 and S. thermophilus strains resistant to bacteriocin secreted by Lb. bulgaricus BB18 a yogurt culture (S. thermophilus 11A+Lb. bulgaricus BB18) with high growth and bacteriocinogenic activity in milk was selected. Continuous (pH-stat 5.7) prefermentation processes were carried out in milk at 37 degrees C in a 2l MBR bioreactor (MBR AG, Zurich, Switzerland) with an IMCS controller for agitation speed, temperature, dissolved oxygen, CO2 and pH. Prefermented milk with pH 5.7 coagulated in a thermostat at 37 degrees C until pH 4.8-4.9. S. thermophilus 11A and Lb. bulgaricus BB18 grew independently in a continuous mode at similar and sufficiently high-dilution rates (D=1.83 h(-1)-S. thermophilus 11A; D=1.80 h(-1)-Lb. bulgaricus BB18). The yogurt cultures developed in a stream at a high-dilution rate (D=2.03-2.28 h(-1)). The progress of both processes (growth and bacteriocin production) depended on the initial ratio between the two microorganisms. The continuous prefermentation process promoted conditions for efficient fermentation and bacteriocinogenesis of the starter culture during the batch process: strong reduction of the times for bacteriocin production and coagulation of milk (to 4.5-5.0 h); high cell productivity (lactobacilli-4x10(12) CFU ml(-1), streptococci-6x10(12) CFU ml(-1)); high productivity of bacteriocins (4,500 BU ml(-1))-1.7 times higher than the bacteriocinogenic activity of the batch starter culture.

  13. Effects of gelation temperature on Mozzarella-type curd made from buffalo and cows' milk. 1: rheology and microstructure.

    Science.gov (United States)

    Hussain, Imtiaz; Grandison, Alistair S; Bell, Alan E

    2012-10-01

    The rheology and microstructure of Mozzarella-type curds made from buffalo and cows' milk were measured at gelation temperatures of 28, 34 and 39 °C after chymosin addition. The maximum curd strength (G') was obtained at a gelation temperature of 34 °C in both types of bovine milk. The viscoelasticity (tan δ) of both curds was increased with increasing gelation temperature. The rennet coagulation time was reduced with increase of gelation temperature in both types of milk. Frequency sweep data (0.1-10 Hz was recorded 90 min after chymosin addition, and both milk samples showed characteristics of weak viscoelastic gel systems. When both milk samples were subjected to shear stress to break the curd system at constant shear rate, 95 min after chymosin addition, the maximum yield stress was obtained at the gelation temperatures of 34 °C and 28 °C in buffalo and cows' curd respectively. The cryo-SEM and CLSM techniques were used to observe the microstructure of Mozzarella-type curd. The porosity was measured using image J software. The cryo-SEM and CLSM micrographs showed that minimum porosity was observed at the gelation temperature of 34 °C in both types of milk. Buffalo curd showed minimum porosity at similar gelation temperature when compared to cows' curd. This may be due to higher protein concentration in buffalo milk. Copyright © 2012 Elsevier Ltd. All rights reserved.

  14. Mutagenesis by UV and Nitrous Acid for increase of rennet production in Rhizomucor miehei

    Directory of Open Access Journals (Sweden)

    Naser Tajik

    2014-07-01

    Full Text Available   Introduction : In this study, Mutation and Selection technique was used to increase production of Rennet (milk clotting enzyme in Rhizomucor miehei. Mutation and Selection is a technique for microbial strain improvement in which, mutation is induced on an organism by mutagen factors, then superior mutants are selected by screening procedures.   Materials and methods Mutations were induced by an optimized dose of UV (as physical mutagen and Nitrous acid (as chemical mutagen. Superior mutants were selected and compared to the parent strain regarding the clotting activity, proteolytic activity, enzyme production kinetic, yield, productivity and special growth rate in 5 replications.   Results : The milk clotting activity of parent strain was 1183 SU.mL-1. Mutants designated U-1113 and N-0227 were isolated which, produced 1771 and 1864 respectively. ratio was measured 4950, 8114 and 8193 SU.PU-1 in parent, U-1113 and N-0227, respectively.   Discussion and conclusion : Production of enzymes in mutants U-1113 and N-0227 were increased 49.7 and 57.6% respectively, relative to parent strain. Yield of production, productivity and C/P ratio were also increased significantly in mutants, regarding the same figures obtained for parent (p<0.05 that shows mutagens were used, have effected on quantity and quality of strain rennet.

  15. Newly identified mutations at the CSN1S1 gene in Ethiopian goats affect casein content and coagulation properties of their milk.

    Science.gov (United States)

    Mestawet, T A; Girma, A; Adnøy, T; Devold, T G; Vegarud, G E

    2013-08-01

    Very high casein content and good coagulation properties previously observed in some Ethiopian goat breeds led to investigating the αs1-casein (CSN1S1) gene in these breeds. Selected regions of the CSN1S1 gene were sequenced in 115 goats from 5 breeds (2 indigenous: Arsi-Bale and Somali, 1 exotic: Boer, and 2 crossbreeds: Boer × Arsi-Bale and Boer × Somali). The DNA analysis resulted in 35 new mutations: 3 in exons, 3 in the 5' untranslated region (UTR), and 29 in the introns. The mutations in exons that resulted in an amino acid shift were then picked to evaluate their influence on individual casein content (αs1-, αs2-, β-, and κ-CN), micellar size, and coagulation properties in the milk from the 5 goat breeds. A mutation at nucleotide 10657 (exon 10) involved a transversion: CAG→CCG, resulting in an amino acid exchange Gln77→Pro77. This mutation was associated with the indigenous breeds only. Two new mutations, at nucleotide 6072 (exon 4) and 12165 (exon 12), revealed synonymous transitions: GTC→GTT in Val15 and AGA→AGG in Arg100 of the mature protein. Transitions G→A and C→T at nucleotides 1374 and 1866, respectively, occurred in the 5' UTR, whereas the third mutation involved a transversion T→G at nucleotide location 1592. The goats were grouped into homozygote new (CC), homozygote reference (AA), and heterozygote (CA) based on the nucleotide that involved the transversion. The content of αs1-CN (15.32g/kg) in milk samples of goats homozygous (CC) for this newly identified mutation, Gln77→Pro77 was significantly higher than in milks of heterozygous (CA; 9.05g/kg) and reference (AA; 7.61g/kg) genotype animals. The αs2-, β-, and κ-CN contents showed a similar pattern. Milk from goats with a homozygous new mutation had significantly lower micellar size. Milk from both homozygote and heterozygote new-mutation goats had significantly shorter coagulation rate and stronger gel than the reference genotype. Except the transversion, the

  16. Associations between pathogen-specific cases of subclinical mastitis and milk yield, quality, protein composition, and cheese-making traits in dairy cows.

    Science.gov (United States)

    Bobbo, T; Ruegg, P L; Stocco, G; Fiore, E; Gianesella, M; Morgante, M; Pasotto, D; Bittante, G; Cecchinato, A

    2017-03-29

    The aim of this study was to investigate associations between pathogen-specific cases of subclinical mastitis and milk yield, quality, protein composition, and cheese-making traits. Forty-one multibreed herds were selected for the study, and composite milk samples were collected from 1,508 cows belonging to 3 specialized dairy breeds (Holstein Friesian, Brown Swiss, and Jersey) and 3 dual-purpose breeds of Alpine origin (Simmental, Rendena, and Grey Alpine). Milk composition [i.e., fat, protein, casein, lactose, pH, urea, and somatic cell count (SCC)] was analyzed, and separation of protein fractions was performed by reversed-phase high performance liquid chromatography. Eleven coagulation traits were measured: 5 traditional milk coagulation properties [time from rennet addition to milk gelation (RCT, min), curd-firming rate as the time to a curd firmness (CF) of 20 mm (k20, min), and CF at 30, 45, and 60 min from rennet addition (a30, a45, and a60, mm)], and 6 new curd firming and syneresis traits [potential asymptotical CF at an infinite time (CFP, mm), curd-firming instant rate constant (kCF, % × min(-1)), curd syneresis instant rate constant (kSR, % × min(-1)), modeled RCT (RCTeq, min), maximum CF value (CFmax, mm), and time at CFmax (tmax, min)]. We also measured 3 cheese yield traits, expressing the weights of total fresh curd (%CYCURD), dry matter (%CYSOLIDS), and water (%CYWATER) in the curd as percentages of the weight of the processed milk, and 4 nutrient recovery traits (RECPROTEIN, RECFAT, RECSOLIDS, and RECENERGY), representing the percentage ratio between each nutrient in the curd and milk. Milk samples with SCC > 100,000 cells/mL were subjected to bacteriological examination. All samples were divided into 7 clusters of udder health (UH) status: healthy (cows with milk SCC cheese production was observed in the 2 UH status groups with the highest milk SCC (i.e., contagious IMI and culture-negative samples with high SCC), revealing a discrepancy

  17. 乳酸菌制剂牛奶凝固力实验的影响因素研究%Study on the Influence Factors of Milk Coagulation Experiments of Lactic Acid Bacteria Preparations

    Institute of Scientific and Technical Information of China (English)

    甘永琦; 朱斌

    2015-01-01

    Objective:To investigate the influence factors of milk coagulation experiments of Lactic Acid Bacteria Preparations.Meth-ods:The solidification phenomenon, protein content and pH value of the culture media prepared by different sources of milk were test in different sterilization conditons.Results:The culture medium sample of sterile milk powder did not produce solidification phenome-non, and had nothing to do with the protein content and pH value.Conclusion:Different milk production and milk culture medium sterilization conditions are the main factors led to the differences in milk coagulation.%目的:考察乳酸菌制剂牛奶凝固力实验的影响因素。方法:测定不同来源牛奶培养基在不同灭菌条件下的凝固现象、蛋白质含量和pH值。结果:使用灭菌奶粉培养基的供试品不能正常凝固,且这一现象与蛋白质含量及pH值无关。结论:不同牛奶的生产工艺以及牛奶培养基的灭菌条件是导致牛奶凝固力实验现象存在差异的主要因素。

  18. Protective Properties of Flavonoid Extract of Coagulated Tofu (Curdled Soy Milk Against Acetaminophen-Induced Liver Injury in Rats

    Directory of Open Access Journals (Sweden)

    Ndatsu Yakubu

    2016-01-01

    Full Text Available The total flavonoid contents of the various coagulated tofu and the hepatoprotective potential of all tofu flavonoid extracts were investigated. Tofu was prepared from locally sourced coagulants (steep water, alum, lemon, and lemon peel ash extract. Total flavonoid contents of all coagulated tofu were investigated as established in vitro flavonoid assay. The hepatoprotective activities of tofu flavonoid extracts against acetaminophen-induced hepatic cell toxicity in rats was also investigated in this study. The activity was analyzed by assessing the levels of serum alanine aminotransferase (ALT, aspartate aminotransferase (AST, alkaline phosphatase (ALP and lactate dehydrogenase (LDH. The concentrations of the serum sugar, total protein, albumin, and cholesterol as well as prothrombin time (PT of experimental rats with histopathological analysis were also conducted. The range of the total flavonoid contents of tofu was 4.3-6.4 mg/g. Tofu flavonoid extracts significantly reduced the activities of serum AST, ALT, ALP, and LDH; total cholesterol, and sugar levels, but total protein and albumin concentrations increased compared to acetaminophen-intoxicated rats. Also, the prothrombin time prolongation of serum in acetaminophen intoxicated rats was reduced. Histology of the liver tissue demonstrated that tofu flavonoid extracts inhibited the acetaminophen-induced hepatic cell necrosis, decreased inflammatory cell infiltration and accelerated hepatocellular regeneration. Therefore, all tofus exhibited high total flavonoid contents, and the tofu supplement in human diets is highly recommended as it can be used as a functional food to prevent liver injuries.

  19. Short communication: Flavor and flavor stability of cheese, rennet, and acid wheys.

    Science.gov (United States)

    Smith, S; Smith, T J; Drake, M A

    2016-05-01

    Dried whey ingredients are valuable food ingredients but potential whey sources are underutilized. Previous work has established flavor and flavor stability differences in Cheddar and Mozzarella wheys, but little work has compared these whey sources to acid or rennet wheys. The objective of this study was to characterize and compare flavor and flavor stability among cheese, rennet, and acid wheys. Full-fat and fat-free Cheddar, rennet and acid casein, cottage cheese, and Greek yogurt fluid wheys were manufactured in triplicate. Wheys were fat separated and pasteurized followed by compositional analyses and storage at 4°C for 48 h. Volatile compound analysis and descriptive sensory analysis were evaluated on all liquid wheys initially and after 24 and 48 h. Greek yogurt whey contained almost no true protein nitrogen (0.02% wt/vol) whereas other wheys contained 0.58%±0.4% (wt/vol) true protein nitrogen. Solids and fat content were not different between wheys, with the exception of Greek yogurt whey, which was also lower in solids content than the other wheys (5.6 vs. 6.5% wt/vol, respectively). Fresh wheys displayed sweet aromatic and cooked milk flavors. Cheddar wheys were distinguished by diacetyl/buttery flavors, and acid wheys (acid casein, cottage cheese, and Greek yogurt) by sour aromatic flavor. Acid casein whey had a distinct soapy flavor, and acid and Greek yogurt wheys had distinct potato flavor. Both cultured acid wheys contained acetaldehyde flavor. Cardboard flavor increased and sweet aromatic and buttery flavors decreased with storage in all wheys. Volatile compound profiles were also distinct among wheys and changed with storage, consistent with sensory results. Lipid oxidation aldehydes increased in all wheys with storage time. Fat-free Cheddar was more stable than full-fat Cheddar over 48h of storage. Uncultured rennet casein whey was the most stable whey, as exhibited by the lowest increase in lipid oxidation products over time. These results

  20. Ewe welfare and ovine milk and cheese quality

    OpenAIRE

    A. Sevi

    2010-01-01

    Causes of welfare reduction in dairy sheep flocks are presented and their impact on ovine milk and cheese quality is discussed. Attention is focused on climatic extremes, poor housing and milking hygiene, and nutritional imbalance: mechanisms are outlined through which stress-induced reduction of immune function can result in poor milk composition, deteriorated renneting ability of milk and altered proteolysis in cheese during ripening. In particular, the impact is brought out of exposure to ...

  1. Determination of free amino acids in whole-fat Turkish White Brined Cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter culture

    Directory of Open Access Journals (Sweden)

    Ufuk Eren-Vapur

    2012-12-01

    Full Text Available Coagulating enzymes are essential ingredients for the production of different cheese varieties. The objective of this research was to summarize the effect of rennet type (calf rennet and microbial rennet from Rhizomucor miehei and starter culture on the sensory properties and free amino acids (FAA release during the ripening of Turkish White brined cheese. The concentrations of FAA and sensory properties were similar for cheeses made with both types of coagulant and starter culture. Aminoacids Phe, Leu - Ile, Gln, Val, Pro and Ala were the principal FAAs in the White brined cheeses at all stages of ripening.

  2. Eff ect of homogenization on the properties and microstructure of Mozzarella cheese from buff alo milk

    Directory of Open Access Journals (Sweden)

    S. Abd El-Rafee

    2012-06-01

    Full Text Available Background. The name pasta fi lata refers to a unique plasticizing and texturing treatments of the fresh curd in hot water that imparts to the fi nished cheese its characteristic fi brous structure and melting properties. Mozzarella cheese made from standardized homogenized and non-homogenized buffalo milk with 3 and 1.5%fat. The effect of homogenization on rheological, microstructure and sensory evaluation was carried out. Material and methods. Fresh raw buffalo milk and starter cultures of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus were used. The coagulants were calf rennet powder (HA-LA. Standardized buffalo milk was homogenized at 25 kg/cm2 pressure after heating to 60°C using homogenizer. Milk and cheese were analysed. Microstructure of the cheese samples was investigated either with an application of transmission or scanning electron microscope. Statistical analyses were applied on the obtained data. Results. Soluble nitrogen total volatile free fatty acids, soluble tyrosine and tryptophan increased with using homogenized milk and also, increased with relatively decrease in case of homogenized Mozzarella cheese. Meltability of Mozzarella cheese increased with increasing the fat content and storage period and decrease with homogenization. Mozzarella cheese fi rmness increased with homogenization and also, increased with progressing of storage period. Flavour score, appearance and total score of Mozzarella cheese increased with homogenization and storage period progress, while body and texture score decreased with homogenization and increased with storage period progress. Microstructure of Mozzarella cheese showed the low fat cheese tends to be harder, more crumbly and less smooth than normal. Curd granule junctions were prominent in non-homogenized milk cheese. Conclusion. Homogenization of milk cheese caused changes in the microstructure of the Mozzarella cheese. Microstructure studies of cheese revealed that

  3. Detection of cow milk adulteration in yak milk by ELISA.

    Science.gov (United States)

    Ren, Q R; Zhang, H; Guo, H Y; Jiang, L; Tian, M; Ren, F Z

    2014-10-01

    In the current study, a simple, sensitive, and specific ELISA assay using a high-affinity anti-bovine β-casein monoclonal antibody was developed for the rapid detection of cow milk in adulterated yak milk. The developed ELISA was highly specific and could be applied to detect bovine β-casein (10-8,000 μg/mL) and cow milk (1:1,300 to 1:2 dilution) in yak milk. Cross-reactivity was detection limit was 1% (vol/vol) cow milk in yak milk. Different treatments, including heating, acidification, and rennet addition, did not interfere with the assay. Moreover, the results were highly reproducible (coefficient of variation detected no significant differences between known and estimated values. Therefore, this assay is appropriate for the routine analysis of yak milk adulterated with cow milk.

  4. Effect of feeding buckwheat and chicory silages on fatty acid profile and cheese-making properties of milk from dairy cows.

    Science.gov (United States)

    Kälber, Tasja; Kreuzer, Michael; Leiber, Florian

    2013-02-01

    Fresh buckwheat (Fagopyrum esculentum) and chicory (Cichorium intybus) had been shown to have the potential to improve certain milk quality traits when fed as forages to dairy cows. However, the process of ensiling might alter these properties. In the present study, two silages, prepared from mixtures of buckwheat or chicory and ryegrass, were compared with pure ryegrass silage (Lolium multiflorum) by feeding to 3 × 6 late-lactating cows. The dietary dry matter proportions realised for buckwheat and chicory were 0.46 and 0.34 accounting also for 2 kg/d of concentrate. Data and samples were collected from days 10 to 15 of treatment feeding. Buckwheat silage was richest in condensed tannins. Proportions of polyunsaturated fatty acids (PUFA) and α-linoleic acid in total fatty acids (FA) were highest in the ryegrass silage. Feed intake, milk yield and milk gross composition did not differ among the groups. Feeding buckwheat resulted in the highest milk fat concentrations (g/kg) of linoleic acid (15.7) and total PUFA (40.5; both P silage shortened rennet coagulation time by 26% and tended (P silage seems to have a certain potential to modify the transfer of FA from feed to milk and to contribute to improved cheese-making properties.

  5. 凝乳方式对奶油干酪品质的影响%Effects of coagulation methods on quality of cream cheese

    Institute of Scientific and Technical Information of China (English)

    陈娜; 刘显庭; 丁庆波; 王芳; 罗洁; 任发政

    2013-01-01

      凝乳是干酪加工的关键环节,对奶油干酪的品质具有重要影响.通过对奶油干酪理化成分、产率、涂抹性的测定,比较了酶凝、酸凝、酸-酶互作凝乳3种方式对奶油干酪涂抹性的影响.结果表明,随着酸化程度的加深,奶油干酪的脂肪含量和蛋白质含量逐渐减少,含水率显著增加,校正产率、脂肪回收率和酪蛋白回收率降低.有酶高酸组(RHA)涂抹性最佳,其剪切功、屈服应力都分别为最小(19.23 N·s、195.67 Pa),与传统酸凝型奶油干酪(NR)相比,RHA 的剪切功和屈服应力分别降低了17.04%和27.88%,干酪涂抹性得到明显改善.这为涂抹型奶油干酪的研发提供了技术基础.%As a kind of fresh cheese spread, spreadability is one of the most important textural properties of cream cheese. Renneting and acidification, as two important coagulation methods, have significant effects on spread ability. There have been great advances in understanding of the effects of acid or rennet induced coagulation on the spreadability of cream cheese, whereas less is understood about how combination of acid and rennet affects its spreadability. So the objective of the present study was to determine the effects of combined acid and rennet on the spread ability of cream cheese. Combined with texture profile analysis (TPA) and rheological technique, we investigated the effects of coagulation methods on chemical compositions, cheese yield and the spreadability of cream cheese. The coagulation methods in this research included strictly acidification with no rennet (NR), strictly renneting with no acid (NA) and combined acid and rennet with different acidification degrees, rennet with lower acid (RLA), rennet with medium acid (RMA) and rennet with higher acid (RHA). Cream cheeses with pH values near the isoelectric point exhibited higher moisture, lower fat and protein than those with higher pH values. With combination of acid and rennet, as the cutting

  6. 山羊乳农家干酪加工中凝乳酶的筛选研究%The Screening Study of Rennet in Goat Cottage Cheese Processing

    Institute of Scientific and Technical Information of China (English)

    马兆瑞; 祝战斌; 姚瑞祺; 张鹏; 王智民

    2012-01-01

    选取5种凝乳酶应用于山羊乳农家千酪加工,通过不同凝乳酶在山羊乳农家干酪生产中的凝乳特性、干酪出品率及对干酪品质影响三方面试验研究,结果表明:液态小牛皱胃酶是山羊乳农家干酪加工的最佳凝乳酶,微生物凝乳酶次之,番木瓜蛋白酶不适合使用。%5 kinds of rennet used in goat cottage cheese processing were selected, coagulation properties of cheese, yield rate and quality of cheese were analyzed. The results show the liquid calf rennet is the best rennet for goat cottage cheese processing, microbial rennet the second, papaya protease is not suitable for using.

  7. Contribution of macrophages to plasmin activity in ewe bulk milk

    OpenAIRE

    Albenzio, M; A. Sevi; A. Marzano; Marino, R; Schena, L.; Caroprese , M

    2010-01-01

    A total of 225 bulk sheep milk samples were collected throughout lactation to assess the contribution of macrophages to the regulation of the plasmin/plasminogen system. Samples were analyzed for composition, milk renneting parameters, and for activities of plasmin (PL), plasminogen (PG) and plasminogen activators (PA). Isolation of macrophages from milk was performed using a magnetic positive separation; separated cells were lysed and activity of urokinase-PA was determined. PL activity in m...

  8. Effect of artisanal rennet paste on the chemical, sensory and microbiological characteristics of traditional goat's cheese

    Directory of Open Access Journals (Sweden)

    C. Tripaldi

    2015-12-01

    Full Text Available In a study using three replicates, Marzolina goat cheese made with artisanal rennet paste from goat kid was compared with cheese made with commercial liquid rennet from calf. Samples of fresh cheese were subjected to chemical and microbiological analyses. Samples of ripened cheese collected after 50 days of ripening were submitted to chemical and sensory analysis. Results of this study show that cheese made with artisanal rennet pastes did not contain pathogenic microorganisms and that this kind of rennet provided the enzymatic content necessary to achieve the typical characteristics of traditional cheeses.

  9. Potential of quixaba (Sideroxylon obtusifolium latex as a milk-clotting agent

    Directory of Open Access Journals (Sweden)

    Anna Carolina da Silva

    2013-09-01

    Full Text Available There are several obstacles to the use of chymosin in cheese production. Consequently, plant proteases have been studied as possible rennet substitutes, but most of these enzymes are unsuitable for the manufacture of cheese. The aim of this study was to evaluate the potential of latex from Sideroxylon obtusifolium as a source of milk-clotting proteases and to partially characterize the enzyme. The enzyme extract showed high protease and coagulant activities, with an optimal pH of 8.0 and temperature of 55 °C. The enzyme was stable in wide ranges of temperature and pH. Its activity was not affected by any metal ions tested; but was inhibited by phenylmethanesulfonyl fluoride and pepstatin. For the coagulant activity, the optimal concentration of CaCl2 was 10 µmol L- 1. Polyacrylamide gel electrophoresis showed four bands, with molecular weights between 17 and 64 kDa. These results indicate that the enzyme can be applied to the cheese industry.

  10. Development of parmesan cheese production from local cow milk

    Science.gov (United States)

    Aliwarga, Lienda; Christianti, Elisabeth Novi; Lazarus, Chrisella

    2017-05-01

    Parmesan cheese is one of the dairy products which is used in various foods, such as pasta, bakery product, and pizza. It has a hard texture due to aging process for at least two years. Long aging period inhibited the production of parmesan cheese while consumer demands were increasing gradually. This research was conducted to figure out the effect of starter culture and rennet dose to the production of parmesan cheese. This research consists of (1) pasteurization of 1,500 ml milk at 73°C; and (2) main cheese making process that comprised of fermentation process and the addition of rennet. In latter stage, milk was converted into curd. Variations were made for the dose of bacteria culture and rennet. Both variables correlated to the fermentation time and characteristics of the produced cheese. The analysis of the produced cheese during testing stage included measured protein and cheese yield, whey pH, water activity, and moisture content. Moreover, an organoleptic test was done in a qualitative manner. The results showed that the dose of bacteria culture has a significant effect to the fermentation time, protein yield, and cheese yield. Meanwhile, rennet dose significantly affected cheese yield, pH of whey, and water activity. The highest protein yield (93.1%) was obtained at 0.6 ml of culture and 0.5 ml of rennet while the maximum cheese yield (6.81%) was achieved at 0.4 ml of culture and 0.1 ml of rennet. The water activity of produced cheeses was lower compared to the water activity of common parmesan cheese (ca. 0.6). For the organoleptic test, 0.4 ml of bacterial culture and 0.5 ml of rennet produced the most preferred cheese flavor compared to other variations.

  11. Pea (Pisum sativum and faba beans (Vicia faba in dairy cow diet: effect on milk production and quality

    Directory of Open Access Journals (Sweden)

    Maurizio Moschini

    2012-04-01

    Full Text Available The use of alternative plant proteins in place of the soybean meal protein in diets for producing animals aims to reduce the extra-EU soybean import and partially substitute the GMO in the food chain. Among possible alternatives, the heat-processed legume grains seem interesting for dairy cow diets. Two consecutive experiments were carried out to evaluate flaked pea and faba beans as substitute for soybean meal in diets for Reggiana breed dairy cows producing milk for Parmigiano-Reggiano cheese-making. In both experiments a C concentrate (110 g/kg soybean meal, no pea and faba beans was compared to a PF concentrate (150 g/kg flaked pea, 100 g/kg flaked faba beans, no soybean meal. Forages fed to animals were hay (mixed grass and alfalfa in experiment 1 and hay plus mixed grass in experiment 2. Concentrate intake, milk yield and milk quality (rennet coagulation traits included were similar between feeding groups. Parameters on the grab faecal samples, as empirical indicators of digestibility, had a smaller (Pvs 3.1 and 2.3 vs 2.8%, respectively for PF and C in experiment 1 and 2. Some blood indicators of nitrogen metabolism (protein, albumin, urea were similar between the feeding groups. The inclusion of pea and faba beans, within the allowed limit of the Parmigiano-Reggiano Consortium for diet formulation, could represent a feasible opportunity for a total substitution of soybean meal.

  12. 21 CFR 184.1685 - Rennet (animal-derived) and chymosin preparation (fermentation-derived).

    Science.gov (United States)

    2010-04-01

    ... (fermentation-derived). 184.1685 Section 184.1685 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF... (animal-derived) and chymosin preparation (fermentation-derived). (a)(1) Rennet and bovine rennet are... clear solution containing the active enzyme chymosin (E.C. 3.4.23.4). It is derived, via fermentation...

  13. Proteolytic effect of Cynara cardunculus rennet for use in the elaboration of 'Torta del Casar' cheese.

    Science.gov (United States)

    Ordiales, Elena; Benito, Maria José; Martin, Alberto; Fernández, Margarita; Hernández, Alejandro; de Guia Córdoba, Maria

    2013-11-01

    The purpose of this work was to analyse the influence of rennet from different Cynara cardunculus plants, selected for its clotting and proteolytic activity on caseins, on the characteristics of manufactured 'Torta del Casar' cheeses. After classifying the cardoon according to proteolytic activity into five groups of greater or lesser activity, 16 batches of cheeses were made with rennet derived from different wild cardoon plants. We observed a major development of the proteolysis during ripening leading to the generation of non-protein nitrogen compounds. Especially noteworthy was the relationship of amino acid nitrogen (AN) generation with rennet clotting activity after 24 h of maceration, and the fact that the production of biogenic amines was not related to the proteolytic activity of the rennet. The activities of the rennet observed 'in vitro' were also developed 'in vivo' in the cheeses, with the different rennets used affecting the final sensory characteristics of cheeses. The rennet with high clotting activity after 24 h of maceration was positively correlated with the creaminess, viscosity, and acceptability of the cheese. However, the high proteolytic activity rennet negatively influenced the acidity, bitterness, and creaminess parameters. Therefore the most appropriate cardoons for making this cheese are those with higher clotting activities and moderate proteolytic activities especially on β-casein. The use of controlled and characterised cardoons in the manufacturing process of Torta del Casar is fundamental to obtaining the homogeneous product demanded by the Torta del Casar Registry of the Protected Designation of Origin.

  14. The 9-MilCA method as a rapid, partly automated protocol for simultaneously recording milk coagulation, curd firming, syneresis, cheese yield, and curd nutrients recovery or whey loss.

    Science.gov (United States)

    Cipolat-Gotet, C; Cecchinato, A; Stocco, G; Bittante, G

    2016-02-01

    The aim of this study was to propose and test a new laboratory cheesemaking procedure [9-mL milk cheesemaking assessment (9-MilCA)], which records 15 traits related to milk coagulation, curd firming, syneresis, cheese yield, and curd nutrients recovery or whey loss. This procedure involves instruments found in many laboratories (i.e., heaters and lacto-dynamographs), with an easy modification of the sample rack for the insertion of 10-mL glass tubes. Four trials were carried out to test the 9-MilCA procedure. The first trial compared 8 coagulation and curd firming traits obtained using regular or modified sample racks to process milk samples from 60 cows belonging to 5 breeds and 3 farms (480 tests). The obtained patterns exhibited significant but irrelevant between-procedure differences, with better repeatability seen for 9-MilCA. The second trial tested the reproducibility and repeatability of the 7 cheesemaking traits obtained using the 9-MilCA procedure on individual samples from 60 cows tested in duplicate in 2 instruments (232 tests). The method yielded very repeatable outcomes for all 7 tested cheese yield and nutrient recovery traits (repeatability >98%), with the exception of the fresh cheese yield (84%), which was affected by the lower repeatability (67%) of the water retained in the curd. In the third trial (96 tests), we found that using centrifugation in place of curd cooking and draining (as adopted in several published studies) reduced the efficiency of whey separation, overestimated all traits, and worsened the repeatability. The fourth trial compared 9-MilCA with a more complex model cheese-manufacturing process that mimics industry practices, using 1,500-mL milk samples (72 cows, 216 tests). The average results obtained from 9-MilCA were similar to those obtained from the model cheeses, with between-method correlations ranging from 78 to 99%, except for the water retained in the curd (r=54%). Our results indicate that new 9-MilCA method is a

  15. Estudo de custo-rendimento do precessamento de queijos tipo minas frescal com derivado de soja e diferentes agentes coagulantes Study of cost and yield of minas like fresh cheese produced with added fat freee soybean hydro-soluble extract powder with curd formed by different coagulants agents

    Directory of Open Access Journals (Sweden)

    R. D. Neves-Souza

    2005-03-01

    . awamori. Minas fresh cheese with addition of 8% of SEP (in relation to total milk solids, processed with rennet had a yield (g TS/L 16.67% higher in comparison to the traditional cheese processed with the same rennet. The cheese processed with microbial coagulant and 8% of SEP had a yield (g TS/L 16.54% higher, when compared to the traditional cheese. The cost of the basic formulations with 8% of SEP (kg of cheese/100L of milk processed with rennet or with microbial coagulant was US$36.75 and US$ 37.50 respectively, whilst that the traditional cheeses, processed with the same coagulants cost US$ 35.12 and US$35.36.

  16. Potential estimation of titratable acidity in cow milk using mid-infrared spectrometry

    OpenAIRE

    Colinet, Frédéric; Soyeurt, Hélène; Anceau, Christine; Vanlierde, Amélie; Keyen, Nicolas; Pierre DARDENNE; Gengler, Nicolas; Sindic, Marianne

    2010-01-01

    Milk coagulation has a direct effect on cheese yield. Several factors influence the milk coagulation kinetics. In addition to calcium and milk protein concentrations, titratable acidity influences all the phases of milk coagulation. The objective of this research was to study the feasibility of prediction of titratable acidity directly in bovine milk using mid-infrared spectrometry. In order to maximize the variability in the measurements of titratable acidity, milk samples were collected on ...

  17. THE IMPORTANCE OF MONITORING CHANGES IN MILK FAT TO MILK PROTEIN RATIO IN HOLSTEIN COWS DURING LACTATION

    Directory of Open Access Journals (Sweden)

    Vladimír ČEJNA

    2006-07-01

    Full Text Available Milk samples of 24 pure-bred Holstein cows were taken during lactation and changes in milk fat to milk protein ratio and quality of rennet gel were evaluated. The cows were either fi rst (n=12 or second (n=12 calvers, in the same phase of lactation. The individual milk samples were taken on average on the day 25, 45, 73, 101, 133, 166, 199, 224, 253 and 280 of lactation and the following mean values of the F/P ratio were found: 1.91; 1.45; 1.38; 1.28; 1.22; 1.14; 1.26; 1.21; 1.09; 1.18. High values in the fi rst phase suggest a great energy defi ciency. The quality of rennet gel was also worst in the fi rst phase of lactation.

  18. 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.

  19. Effect of fat content and homogenization under conventional or ultra-high-pressure conditions on interactions between proteins in rennet curds.

    Science.gov (United States)

    Zamora, A; Trujillo, A J; Armaforte, E; Waldron, D S; Kelly, A L

    2012-09-01

    The objective of this study was to investigate the influence of conventional and ultra-high-pressure homogenization on interactions between proteins within drained rennet curds. The effect of fat content of milk (0.0, 1.8, or 3.6%) and homogenization treatment on dissociation of proteins by different chemical agents was thus studied. Increasing the fat content of raw milk increased levels of unbound whey proteins and calcium-bonded caseins in curds; in contrast, hydrophobic interactions and hydrogen bonds were inhibited. Both homogenization treatments triggered the incorporation of unbound whey proteins in the curd, and of caseins through ionic bonds involving calcium salts. Conventional homogenization-pasteurization enhanced interactions between caseins through hydrogen bonds and hydrophobic interactions. In contrast, ultra-high-pressure homogenization impaired hydrogen bonding, led to the incorporation of both whey proteins and caseins through hydrophobic interactions and increased the amount of unbound caseins. Thus, both homogenization treatments provoked changes in the protein interactions within rennet curds; however, the nature of the changes depended on the homogenization conditions.

  20. Process for producing α-lactalbumin-enriched whey and evaluation of functional properties of rennet casein%α-乳白蛋白提取工艺研究及副产物功能性质评价

    Institute of Scientific and Technical Information of China (English)

    闫序东; 王彩云; 云战友; 尹睿杰

    2011-01-01

    研究了热附聚法结合凝乳酶处理从牛乳中直接提取α-乳白蛋白的工艺,得到富含α-乳白蛋白的乳清和副产物--附聚β-乳清蛋白的凝乳酶干酪素.富含α-乳白蛋白的乳清中α-乳白蛋白与β-乳球蛋白的浓度比达到3.03.达到了商业化产品的水平.副产物--附聚β-乳清蛋白的凝乳酶干酪素与市售凝乳酶干酪素在溶解性、持水性和乳化性方面存在的差异较小,将附聚β-乳清蛋白的凝乳酶干酪素作为原料应用于仿真干酪中,质构测定结果未显示出在质构方面与普通凝乳酶干酪素对照样品存在明显差异.%A process for producing α-lactalbumin-enriched fraction from milk was investigated. The process involved heating pH-adjusted skim milk and rennet treatment. The ratio of the concentration of α-lactalbumin to β-lactoglobulin was high enough to meet the level of commercial products. In addition to α-lactalbumin-enriched whey, rennet casein complex with whey proteins was obtained. The difference of solubility,water-holding capacity and emulsifying capacity between the casein/whey proteins aggregates and normal rennet casein were small and no obvious differences of texture of cheese analogue made of the casein/whey proteins aggregates and normal rennet casein were found.

  1. Effect of homogenization of cream on composition, yield, and functionality of Cheddar cheese made from milk supplemented with ultrafiltered milk

    OpenAIRE

    Oommen, Bonney; Mistry, Vikram; Nair, Manoj

    2000-01-01

    International audience; Cheddar cheeses were made from milks supplemented with ultrafiltered skim milk to 4.57 and 5.93% protein and from milks without supplementation to serve as controls (3.18% protein). Milks were standardized (casein-to-fat ratio of 0.7) with unhomogenized cream or homogenized (6.9/3.45 MPa) cream. The six treatments were replicated five times. Rennet clotting time decreased with protein concentration and homogenization of cream increased it. $\\rm k_{20}$, the time to rea...

  2. Prediction of individual milk proteins including free amino acids in bovine milk using mid-infrared spectroscopy and their correlations with milk processing characteristics.

    Science.gov (United States)

    McDermott, A; Visentin, G; De Marchi, M; Berry, D P; Fenelon, M A; O'Connor, P M; Kenny, O A; McParland, S

    2016-04-01

    -infrared spectroscopy predictions (0.95). Weaker correlations among FAA were observed than the correlations among the protein fractions. Pearson correlations between gold standard protein fractions and the milk processing characteristics of rennet coagulation time, curd firming time, curd firmness, heat coagulating time, pH, and casein micelle size were weak to moderate and ranged from -0.48 (protein and pH) to 0.50 (total casein and a30). Pearson correlations between gold standard FAA and these milk processing characteristics were also weak to moderate and ranged from -0.60 (Val and pH) to 0.49 (Val and K20). Results from this study indicate that mid-infrared spectroscopy has the potential to predict protein fractions and some FAA in milk at a population level. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  3. Tratamiento Térmico de Leche: Influencia del pH y CaCl2 en la Elaboración de Queso Cuartirolo Thermally Treated Milk: Influence of pH and CaCl2 on Cuartirolo Cheese-Making

    Directory of Open Access Journals (Sweden)

    Oscar A Sbodio

    2010-01-01

    Full Text Available Con el objeto de mejorar la propiedad de coagular de leche entera tratada bajo condiciones moderadas de temperatura, 10 minutos a 73 °C, se estudió el efecto del pH (6.2-6.6 y la adición de CaCl2 (200 y 600 mg L-1. El proceso de la coagulación enzimática, con la acidificación de Glucono-5-Lactona, fue medido con el método del alambre caliente. A pH 6.4 y 6.6 los coágulos obtenidos a partir de leche entera tratada, mostraron tiempos de coagulación significativamente inferiores (PThe effect of pH (6.2-6.6 and CaCl2 addition (200 - 600 mg L-1 was studied, with the objective of improving the coagulation properties of whole milk treated under mild condition of temperature, 10 min at 73 °C. The hot wire method to monitor rennet coagulation induced through acidification with Glucono-5-Lactone was employed. At pH 6.4 and 6.6 the coagulum of heated milk presented lower coagulation time (P<0.05, increased máximum voltage and time where they reach máximum voltage, and a decreased in whey separation, compared to those of coagulum produced by unheated milk. The selected conditions of pH 6.4 and CaCl2 added 400 mg L-1, used in the process of cuartirolo cheese proved to be the best condition to increase the yield in 8.9% on a dry basis, without loosing consumer's acceptance.

  4. Influence of natural coagulants on isoflavones and antioxidant activity of tofu.

    Science.gov (United States)

    Rekha, C R; Vijayalakshmi, G

    2010-08-01

    Tofu (instead of preparing using synthetic coagulant) was prepared using coagulants of plant origin (Citrus limonum, Garcinia indica, Tamarindus indica, Phyllanthus acidus and Passiflora edulis). Total crude protein and fat contents were highest in tofu prepared using G. indica and T. indica (72.5% dbw) compared to synthetic coagulant. Tofu prepared with natural coagulants had signifi cantly higher antioxidant activity compared to synthetic coagulant. Bioconversion of isoflavone glucosides (daidzin and genistin) into their corresponding bioactive aglycones (daidzein and genistein) was observed in tofu. The difference between glucosides and aglycones contents in soy milk was significant but there was not much difference in tofu coagulated with synthetic and natural coagulants.

  5. Influence of processing on functionality of milk and dairy proteins.

    Science.gov (United States)

    Augustin, Mary Ann; Udabage, Punsandani

    2007-01-01

    The inherent physical functionality of dairy ingredients makes them useful in a range of food applications. These functionalities include their solubility, water binding, viscosity, gelation, heat stability, renneting, foaming, and emulsifying properties. The suitability of dairy ingredients for an application can be further tailored by altering the structure of the proteins using appropriate processes. The processes discussed include physical modification (heat treatment, acidification, addition of mineral slats, homogenization, and shear), enzymatic modification (renneting, hydrolysis, and transglutamination), and chemical modification (use of chemical agents and the Maillard reaction). Emerging food processes (high pressure and ultrasound) are also discussed. The challenges for using dairy ingredients for the delivery of nutrients and bioactive components, while maintaining physical functionality, are also highlighted. There is a need for continued research into the fundamental aspects of milk proteins and their responses to various stresses for further differentiation of milk products and for the delivery of ingredients with consistent quality for target applications.

  6. Characterization of the syneresis and the firmness of the milk gel using an ultrasonic technique

    Science.gov (United States)

    Taifi, N.; Bakkali, F.; Faiz, B.; Moudden, A.; Maze, G.; Décultot, D.

    2006-02-01

    A non-invasive ultrasonic method was used to control the change in physical properties of milk gel and the syneresis, which is an essential step in the manufacture of cheese. The velocity and the attenuation were recorded for ten hours. They provide a good indicator of syneresis occurring. The firmness of the milk gel increases with the variation in velocity (ΔV). The effects of the temperature, calcium chloride and rennet concentration on the syneresis were studied.

  7. Effect of Ultrasonic Treatment on the Extracting Activity of Kid Rennet

    Institute of Scientific and Technical Information of China (English)

    ZHANG Fu-xin; LI Lin-qiang

    2005-01-01

    Using 2-3 weeks kid abomasums as materials, the ultrasound intensity, extracting time, NaC1 concentration and pH value in extracting solution and ratio of abomasums to extracting solution were studied by ultrasonic method. The results showed that the main factor affecting kid rennet activity during extraction was ultrasound intensity, and then NaC1concentration, extracting time and ratio of abomasums to extracting solution in order. Kid rennet activity reached peak with ultrasound intensity 30 W cm-2, extraction time 40 min, NaC1 concentration 8%, pH value 3.0, ratio of abomasums to extracting solution 1:15.

  8. Spatial coagulation with bounded coagulation rate

    OpenAIRE

    Bailleul, Ismael

    2010-01-01

    We prove that the spatial coagulation equation with bounded coagulation rate is well-posed for all times in a given class of kernels if the convection term of the underlying particle dynamics has divergence bounded below by a positive constant. Multiple coagulations, fragmentation and scattering are also considered.

  9. Milk Allergy

    Science.gov (United States)

    ... rash, often around the mouth Colic, in babies Milk allergy or milk intolerance? A true milk allergy differs from milk ... Question ingredients when ordering in restaurants. Sources of milk products Obvious sources of allergy-causing milk proteins ...

  10. Coagulation for the clinician

    African Journals Online (AJOL)

    on the surface of many cell types that are not normally in contact with the circulation (Fig. ...... The special stationary cylindrical cup holds the blood (0.36 ml) and is oscillated through .... coagulation process. The battery of traditional coagulation.

  11. Coagulation Factors Test

    Science.gov (United States)

    ... be limited. Home Visit Global Sites Search Help? Coagulation Factors Share this page: Was this page helpful? ... else I should know? How is it used? Coagulation factor testing is performed to determine if a ...

  12. The effects of over sea height of locality on some chemical, health, microbiological, physical and technological parameters of cow milk and sensorical properties of cheeses

    Directory of Open Access Journals (Sweden)

    Oto Hanuš

    2005-01-01

    .The individual milk samples, feedstuff samples (total mixed ration (TMR on feeding trough and mean excrement samples were collected at seven dairy cow herds and two main milked breeds of cattle (in the CR for three years. Bulk milk samples were collected as well. It was done two times per year in winter (February, Marz and summer (August, September seasons. The herds were localised in lowland (N; ≤ 350 m of o.s.h. and highland (P; > 350 m of o.s.h. areas. The breed effect (H = Holstein and C = local Bohemian spotted cattle based on Simmental breed was good balanced between N and P areas. The milk yields of herds varied from 5500 to 10000 kg of milk per lactation. The different but typical varieties of nourishment and feeding systems of dairy cows were applied in the herds: N = alfalfa silage with maize silage; P = clover-grass silage, grass silage with maize silage and grass pasture as well. The concentrates were feeded according to milk yield and nutrition demand standards.Investigated chemical-compositional, physical, health and technological parameters in individual milk samples were as follows: daily milk yield (ML; kg of milk per day; fat content (Tuk; g/100ml; lactose content (Lak; g/100g of monohydrate; solids non fat (STP; g/100g; somatic cell count (PSB; tis./ml; urea content (Mo; mg/100ml; acetone concentration (Ac; mg/l; acidity, concentration of H ions (pH; electrical conductivity (Vod; mS/cm; alcohol stability (Alk; consumption of 96% ethanol to milk protein coagulation point; titratable acidity (SH; ml NaOH solution 2,5 mmol/l; time for enzymatic coa- gulation (Čas; sec.; rennet curds firmnes (PEV; mm in contrary sense; subjective estimation of rennet curds quality (KV; from 1st = good to 4th = bad; volume of the whey at rennet precipitation (SYR; in ml; crude protein content (HB; Kjeldahl total N×6,38; g/100g; casein content (KAS; Kjeldahl casein N×6,38; g/100g; true protein (ČB; Kjeldahl protein N×6,38; g/100g; whey protein (SB; difference ČB-KAS; g/100g

  13. Calcium Impact on Milk Gels Formation

    DEFF Research Database (Denmark)

    Koutina, Glykeria

    to be formed. In addition the low amount of micellar calcium caused a more compact gel structure with many protein aggregates. The results of this study highlighted the importance of calcium for the formation of acid, calcium and rennet gels. The content and the interactions of calcium with proteins during...... salts. The perturbation of calcium equilibria by these factors will affect the final properties of acid, calcium and rennet milk gels. By decreasing the pH from 6.0 to 5.2 (acid gels), the calcium equilibrium was significantly affected by temperature (4, 20, 30, 40 oC), and different combinations...... of temperature and pH may result in different final structure properties in dairy products such as cheese. A significant amount of calcium remained in the micelles between pH 4.8 and 4.6, this can contribute to the final strength of acid milk gels, such as in yogurt or in cream cheeses. After the gelation point...

  14. Genetic variation in genes affecting milk composition and quality

    DEFF Research Database (Denmark)

    Bertelsen, Henriette Pasgaard

    In the past decade major advances in next generation sequencing technologies have provided new opportuneties for the detection of genetic variation. Combining the knowlegde of genetic variation with phenotypic distributions provides considerable possibilites for detection of candidate genes....... In addition, exploring genetic variation related to the major milk proteins of bovine milk indntified genetic variations with possitive effects on milk coagulation...

  15. Contribution of macrophages to plasmin activity in ewe bulk milk

    Directory of Open Access Journals (Sweden)

    M. Albenzio

    2010-04-01

    Full Text Available A total of 225 bulk sheep milk samples were collected throughout lactation to assess the contribution of macrophages to the regulation of the plasmin/plasminogen system. Samples were analyzed for composition, milk renneting parameters, and for activities of plasmin (PL, plasminogen (PG and plasminogen activators (PA. Isolation of macrophages from milk was performed using a magnetic positive separation; separated cells were lysed and activity of urokinase-PA was determined. PL activity in milk decreased during lactation (P < 0.001. The reduction in plasmin activity recorded in the mid and late lactation milk matched with the increase in PG/PL ratio (P < 0.001. The activity of PA increased throughout lactation (P < 0.001, the highest value being recorded in the late lactation milk.The amount of isolated and concentrated macrophages was higher in early and mid lactation milk than in late lactation milk (P < 0.01. Stage of lactation did not influence the activity of u-PA detected in isolated macrophages. The activity of u-PA associated with macrophages was lower than total PA activity detected in milk. Our results lend support to the hypothesis that in ewe bulk milk from healthy flocks macrophages only slightly contributed to the activation of plasmin/plasminogen system.

  16. Milk Urea Dynamics during its Transformation into Yogurt

    Directory of Open Access Journals (Sweden)

    Cornelia Vintila

    2011-10-01

    Full Text Available The purpose of our work was to evaluate in what measure milk urea concentration stays in processed yogurt and in what measure urea dose influences its quality. We added known amounts of urea into milk destined to yogurt processing in order to obtain probes with concentrations from 0,5 to 28 mg/ 100 ml milk. Obtained results lead us to the conclusion that milk urea decreases dramatically until the finishing of the process of milk coagulation and its transformation into yogurt. All probes which contained higher amounts of urea than 6 mg/ 100 ml milk, urea totally disappeared from yogurt before 48 hours of keeping. Milk coagulation time and its transformation to yogurt is reduced proportional with urea concentration in milk.

  17. Cancer and blood coagulation.

    Science.gov (United States)

    Boccaccio, C; Medico, E

    2006-05-01

    In human patients, blood coagulation disorders often associate with cancer, even in its early stages. Recently, in vitro and in vivo experimental models have shown that oncogene expression, or inactivation of tumour suppressor genes, upregulate genes that control blood coagulation. These studies suggest that activation of blood clotting, leading to peritumoral fibrin deposition, is instrumental in cancer development. Fibrin can indeed build up a provisional matrix, supporting the invasive growth of neoplastic tissues and blood vessels. Interference with blood coagulation can thus be considered as part of a multifaceted therapeutic approach to cancer.

  18. Dust coagulation in ISM

    Science.gov (United States)

    Chokshi, Arati; Tielens, Alexander G. G. M.; Hollenbach, David

    1989-01-01

    Coagulation is an important mechanism in the growth of interstellar and interplanetary dust particles. The microphysics of the coagulation process was theoretically analyzed as a function of the physical properties of the coagulating grains, i.e., their size, relative velocities, temperature, elastic properties, and the van der Waal interaction. Numerical calculations of collisions between linear chains provide the wave energy in individual particles and the spectrum of the mechanical vibrations set up in colliding particles. Sticking probabilities are then calculated using simple estimates for elastic deformation energies and for the attenuation of the wave energy due to absorption and scattering processes.

  19. Ewe welfare and ovine milk and cheese quality

    Directory of Open Access Journals (Sweden)

    A. Sevi

    2010-04-01

    Full Text Available Causes of welfare reduction in dairy sheep flocks are presented and their impact on ovine milk and cheese quality is discussed. Attention is focused on climatic extremes, poor housing and milking hygiene, and nutritional imbalance: mechanisms are outlined through which stress-induced reduction of immune function can result in poor milk composition, deteriorated renneting ability of milk and altered proteolysis in cheese during ripening. In particular, the impact is brought out of exposure to high ambient temperature on the nutritional properties of ewe milk, in terms of increased short-chain and saturated fatty acids, and decreased unsaturated to saturated fatty acid ratio. As well, the relationship is highlighted between ewe welfare and udder health. Especially under poor hygiene conditions the risk of mastitis markedly increases due to reduction of the natural defense mechanisms of the teat and mammary gland and increased number and pathogenicity of the micro-organisms in contact with the entrance of the teat canal. Evidence is provided that rise in milk somatic cell count, in response to bacteria penetration into the udder, can lead to decreased milk yield and altered composition of milk and cheese, due to extensive epithelium secretory cell damage.

  20. Factors influencing chymosin-induced gelation of milk from individual dairy cows

    DEFF Research Database (Denmark)

    Gustavsson, F.; Glantz, M; Buitenhuis, Albert Johannes

    2014-01-01

    calcium content, phosphorous content and casein micelle size on chymosin-induced gelation was determined in milk from 98 Swedish Red cows. The study showed that protein content and total calcium content, ionic calcium concentration and casein micelle size were the most important factors explaining...... the variation of gelation properties in this sample set. Non-coagulating milk was suggested to have lower ionic and total calcium content as well as lower relative concentrations of β-lactoglobulin than coagulating milk. The lower total calcium content in non-coagulating milk poses a problem as the difference...

  1. Probe mobility in native phosphocaseinate suspensions and in a concentrated rennet gel: effect of probe flexibility and size

    NARCIS (Netherlands)

    Salami, S.; Rondeau-Mouro, C.; Duynhoven, van J.P.M.; Mariette, F.

    2013-01-01

    Pulsed field gradient nuclear magnetic resonance and proton nuclear magnetic resonance relaxometry were used to study the self-diffusion coefficients and molecular dynamics of linear (PEGs) and spherical probes (dendrimers) in native phosphocaseinate suspensions and in a concentrated rennet gel. It

  2. Disseminated intravascular coagulation (DIC)

    Science.gov (United States)

    ... Jr, Silberstein LE, et al, eds. Hematology: Basic Principles and Practice . 6th ed. Philadelphia, PA: Elsevier Saunders; 2013:chap 141. Thachil J, Toh CH. Current concepts in the management of disseminated intravascular coagulation. Thromb Res . 2012;129 ...

  3. Influence of ventilation regimen on micro-environment and on ewe welfare and milk yield in summer

    Directory of Open Access Journals (Sweden)

    Mariangela Caroprese

    2010-01-01

    Full Text Available The effects of ventilation regimen on air quality, and on the welfare and production performance of thirty-six Comisanaewes were assessed in a 6-week trial conducted during the summer of 2002. Animals were divided into three groups of12, and subjected to the following treatments: low ventilation regimen providing a mean ventilation rate (VR of 35 m3/hper ewe, split in 30 min ventilation cycles at an air speed of 2 m/s (LOV-30; moderate ventilation regimen (VR = 70m3/h per ewe split in 30 min ventilation cycles at an air speed of 4 m/s (MOV-30; moderate ventilation regimen (VR =70 m3/h per ewe split in 60 min ventilation cycles at an air speed of 2 m/s (MOV-60. Air concentrations of microorganisms,dust, and gaseous pollutants were measured twice weekly. Respiration rate (RR and rectal temperature (RTwere monitored throughout the trial at 0830 and at 1400. Behavioral traits of ewes were recorded twice per week from0900 to 1200 and from 1500 to 1800. Cell-mediated immune response to phytohemagglutinin (PHA and humoralimmune response to chicken egg albumin were determined. At d 37 ewes were injected with porcine ACTH, and subjectedto blood sampling for evaluation of cortisol concentrations immediately before and 1, 2 and 4 h after ACTH injection.Milk yield was recorded daily. Individual milk samples were analyzed for composition, renneting parameters, somaticcell count (SCC, and bacteriological characteristics. Averages of maximum THI were about 3 points higher in the LOV-30 and the MOV-30 than in the MOV-60 room, whereas no differences emerged in the air concentrations of dust, gaseouspollutants and microorganisms. Significant interactions of treatment x time (P and for the time the ewes spent lying, idling and eating in the afternoon during weeks 2 and 3 of the study period.Significant effects of ventilation regimen x time (P the LOV-30 ewes giving smaller volumes of milk with a deteriorated coagulating behavior than those of the MOV-60 group

  4. Coagulation and Mental Disorders

    Directory of Open Access Journals (Sweden)

    Silvia Hoirisch-Clapauch

    2014-10-01

    Full Text Available The neurovascular unit is a key player in brain development, homeostasis, and pathology. Mental stress affects coagulation, while severe mental illnesses, such as recurrent depression and schizophrenia, are associated with an increased thrombotic risk and cardiovascular morbidity. Evidence indicates that the hemostatic system is involved to some extent in the pathogenesis, morbidity, and prognosis of a wide variety of psychiatric disorders. The current review focuses on emerging data linking coagulation and some psychiatric disorders.

  5. Lipid complex effect on fatty acid profile and chemical composition of cow milk and cheese.

    Science.gov (United States)

    Bodkowski, R; Czyż, K; Kupczyński, R; Patkowska-Sokoła, B; Nowakowski, P; Wiliczkiewicz, A

    2016-01-01

    The effect of administration of lipid complex (LC) on cow milk and cheese characteristics was studied. Lipid complex was elaborated based on grapeseed oil with synthesized conjugated linoleic acid (CLA) and Atlantic mackerel oil enriched in n-3 fatty acids. The 4-wk experiment was conducted on 30 Polish Holstein Friesian cows. The experimental group cow diet was supplemented with 400 g/d of LC (containing 38% CLA, and eicosapentaenoic acid + docosahexaenoic acid in a relative amount of 36.5%) on a humic-mineral carrier. The chemical composition and fatty acid profile of milk and rennet cheese from raw fresh milk were analyzed. Lipid complex supplementation of the total mixed ration had no effect on milk yield and milk composition, except fat content, which decreased from 4.6 to 4.1%, a 10.9% decrease. Milk from cows treated with LC had greater relative amounts of unsaturated fatty acids, particularly polyunsaturated fatty acids, and lesser relative amounts of saturated fatty acids. Lipid complex addition changed milk fat fatty acid profile: C18:2 cis-9,trans-11 and trans-10,cis-12 isomer (CLA) contents increased by 278 and 233%, respectively, as did eicosapentaenoic acid (C20:5) and docosahexaenoic acid (C22:6) contents. Milk fat fatty acid profile changes were correlated with the modifications in rennet cheese fatty acid profile. Lipid complex supplementation of dairy cows produced considerable changes in the biological value of milk and cheese fat. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  6. Using milk and cheese to demonstrate food chemistry

    Science.gov (United States)

    Students usually do not realize how much chemistry is involved in making a food like cheese, and teachers may use milk and cheese to reveal interesting principles. Cheese is made by lowering the pH of milk, coagulating the protein with enzymes, and removing the whey with heat and pressure. Studies b...

  7. Continuous fast Fourier transforms cyclic voltammetry as a new approach for investigation of skim milk k-casein proteolysis, a comparative study.

    Science.gov (United States)

    Shayeh, Javad Shabani; Sefidbakht, Yahya; Siadat, Seyed Omid Ranaei; Niknam, Kaveh

    2017-10-01

    Cheese production is relied upon the action of Rennet on the casein micelles of milk. Chymosin assay methods are usually time consuming and offline. Herein, we report a new electrochemical technique for studying the proteolysis of K-casein. The interaction of rennet and its substrate was studied by fast Fourier transform continuous cyclic voltammetry (FFTCCV) based on a determination of k-casein in aqueous solution. FFTCCV technique is a very useful method for studying the enzymatic procedures. Fast response, no need of modified electrodes or complex equipment is some of FFTCCV advantages. Various concentrations of enzyme and substrate were selected and the increase in the appearance of charged species in solution as a result of the addition of rennet was studied. Data obtained using FFTCCV technique were also confirmed by turbidity analysis. The results show that rennet proteolysis activity occurs in much shorter time scales compare with its aggregation. Hence, following the appearance of charged segments as a result of proteolysis could be under consideration as a rapid and online method. Copyright © 2017 Elsevier B.V. All rights reserved.

  8. [Blood coagulation in hyperthermia].

    Science.gov (United States)

    Zwierzina, W D; Herold, M; Günther, R; Kunz, F

    1980-01-01

    Young healthy volunteers were treated with physical hyperthermia (baths) in order to investigate changes in blood coagulation. Such therapy is used in the treatment of rheumatic diseases. Single hot baths (mean body temperature 38,2-39,9 degrees C) resulted in a rise of fibrinogen, factors IX and XII, maximal amplitude of the thrombelastogram and hemoglobin and in a decrease of plasminogen. In a series of hypothermic baths no additional changes of coagulation or fibrinolysis could be found. The results suggest that hyperthermia causes a tendency to thrombosis.

  9. Milk metabolites as indicators of mammary gland functions and milk quality.

    Science.gov (United States)

    Silanikove, Nissim; Merin, Uzi; Shapiro, Fira; Leitner, Gabriel

    2014-08-01

    The assumption, that metabolites derived from the activity of the mammary gland epithelial cells reflect changes in milk secretion and its coagulation properties, was tested in dairy cows. The experiment included cows with uninfected udders and cows with one of the glands infected by different bacteria specie. Analysis were carried at the cow level (including all four glands), or at the gland level. High and significant correlations among the concentrations of lactose, glucose, glucose-6-posphate, milk related respiratory index (the ratio between the concentrations of citrate/lactate+malate in milk) and milk-derived glycolytic index (the ratio between glucose-6-phosphate and glucose in milk) and milk clotting parameters were found. The physiological basis for these relations and their ability to predict the deterioration in milk quality in subclinically infected glands and in glands previously clinically infected with Escherichia coli are discussed.

  10. Contributions to ultrasound monitoring of the process of milk curdling.

    Science.gov (United States)

    Jiménez, Antonio; Rufo, Montaña; Paniagua, Jesús M; Crespo, Abel T; Guerrero, M Patricia; Riballo, M José

    2017-04-01

    Ultrasound evaluation permits the state of milk being curdled to be determined quickly and cheaply, thus satisfying the demands faced by today's dairy product producers. This paper describes the non-invasive ultrasonic method of in situ monitoring the changing physical properties of milk during the renneting process. The basic objectives of the study were, on the one hand, to confirm the usefulness of conventional non-destructive ultrasonic testing (time-of-flight and attenuation of the ultrasound waves) in monitoring the process in the case of ewe's milk, and, on the other, to include other ultrasound parameters which have not previously been considered in studies on this topic, in particular, parameters provided by the Fast Fourier Transform technique. The experimental study was carried out in a dairy industry environment on four 52-l samples of raw milk in which were immersed 500kHz ultrasound transducers. Other physicochemical parameters of the raw milk (pH, dry matter, protein, Gerber fat test, and lactose) were measured, as also were the pH and temperature of the curdled samples simultaneously with the ultrasound tests. Another contribution of this study is the linear correlation analysis of the aforementioned ultrasound parameters and the physicochemical properties of the curdled milk.

  11. Influence of using a blend of rennet casein and whey protein concentrate as protein source on the quality of Mozzarella cheese analogue.

    Science.gov (United States)

    Dhanraj, Padhiyar; Jana, Atanu; Modha, Hiral; Aparnathi, K D

    2017-03-01

    The effect of incorporating whey protein concentrate (WPC) on the quality characteristics of Mozzarella cheese analogue (MCA) based on rennet casein (RC) was studied. The proportion of RC:WPC tried out were 95:5, 90:10, and 85:15 w/w. The formulation of MCA comprised of 23.5% of blend of RC and WPC, 15% specialty vegetable fat, 2.75% trisodium citrate + disodium hydrogen orthophosphate (2.5:1, w/w), 0.07% calcium chloride, 0.6% citric acid, 1.1% NaCl, 1.5% cheese bud flavoring, and rest water. Varying the proportion of RC and WPC had a significant influence on the composition, textural properties, baking qualities and sensory quality of MCA judged as a topping on pizza pie. MCA made using protein blends (RC:WPC-90:10 or 85:15) behaved satisfactorily during pizza baking trials. However, looking at the superiority of MCA made using RC:WPC (90:10) with regard to shred quality and marginal superiority in terms of the total sensory score of cheese, judged as pizza topping, the former blend (i.e. RC:WPC, 90:10) was selected. The MCA obtained employing such protein blend had composition similar to that of Pizza cheese prepared from cheese milk and had requisite baking characteristics needed as a pizza topping. It is recommended to use a blend of RC and WPC (90:10) as the protein source in the formulation of MCA to obtain nutritionally superior cheese product having desired functional properties for its end use in baking applications.

  12. Mise en évidence d'un agent coagulant utilisable en fromagerie dans les fruits de Balanites aegyptiaca

    Directory of Open Access Journals (Sweden)

    Libouga, DG.

    2006-01-01

    Full Text Available Study of a Suitable Cheese Making Milk-clotting Agent from Balanites aegyptiaca Fruits. As slaughtering of zebu (Bos indicus calves in Cameroon is forbidden, calf abomasa are rare on markets so it is diffi cult to prepare rennet. The aim of this study was to look for other sources of milk clotting extracts, especially from Balanites aegyptiaca fruits. B. aegyptiaca is a widespread tree in northern Cameroon. Its fruit is pulpy with a thin and hard epicarp, a dark brown mesocarp and a hard endocarp enclosing an oil seed. The fruits of B. aegyptiaca were harvested at Pitoa (9°23' N, 13°32 E. Milk clotting, determined by the Berridge method, was only obtained with mesocarp extracts. The experimental design of the extraction was a split-plot (5 4 4 with 5 mesocarp concentrations, 4 temperatures and 4 maceration times. Optimum extraction was performed when macerating 50 g mesocarp in 100 ml water at 4 °C during 9 h. Protein content (91 14 mg. ml-1 was determined by bicinchoninic acid assay. Five proteins of respective molecular masses 27, 30, 42, 44 and 90 kg.mole-1 were observed by SDS-PAGE under reducing conditions. The force of the extract was determined by comparing its milk clotting time to that obtained with rennet. Proteolytic activity of the extract was measured by hydrolysis of bovine haemoglobin and titration of free NH2 using l'ophthaldialdehyde reagent. Counting of coliforms was carried out on DCL gelose, that of the total aerobic mesophil fl ora on PCA and that of the sulfi to-reducing fl ora on TSN. The extract only contained coliforms and aerobic mesophil fl ora. Fresh cheese was made with zebu milk using rennet or B. aegyptiaca mesocarp extract. Indemnes of Specifi que Pathogen Organism mice were fed with these cheeses then with crude B. aegyptiaca mesocarp extract. No abnormality, nor toxicity were observed on mice. A panel was allowed to appreciate these cheeses. Statistical analysis was conducted using SASsoftware. It was

  13. Milk yield, composition and qua­li­ty of organic milk of ewes crossbreeds of Lacaune, East Friesian and Improved Wallachian during lactation

    Directory of Open Access Journals (Sweden)

    Michaela Pokorná

    2009-01-01

    Full Text Available Evaluation of milk yield, composition and quality of organic milk of crossbreeds of Lacaune (L, East Friesian (EF and Improved Wallachian (IW, (n = 10, L 50 EF 43.75 IW 6.25 during lactation was carried out on organic farm in Valašská Bystřice in 2007. All sheep were on the third lactation and during study they were reared on permanent pasture. The stage of lactation (SL had a highly significant effect on milk yield (MY and contents of total solids (TS, fat (F, protein (P, casein (C, lactose (L and urea (U. The SL had also a highly significant effect on pH and titrable acidity (TA, whereas on rennet clotting time (RCT the SL had a significant effect. On the other hand the SL had not a significant effect on somatic cell counts (SCC and rennet curd quality (RCQ. The highest contents of TS, F and C were found at the end of the lactation, whereas their lowest contents were found on the 120th day. Between the second and the last sampling the lactose content decreased. The content of U and RCT were the most variable indicators whithin the frame of our study. On the other hand SCCs were, during the whole lactation, very well-balanced and relatively low. Between pH and SCC was found positive correlation. TA gradually increased and RCT gradually prolonged with advanced lactation.

  14. Heat stability of concentrated skim milk.

    NARCIS (Netherlands)

    Nieuwenhuijse, J.A.

    1992-01-01

    Heat-induced coagulation of concentrated skim milk was studied. Heat-induced changes in partition between serum and colloidal particles of calcium and phosphate and of the various proteins were investigated as a function of heating time and conditions like pH, addition of phosphate and preheating. A

  15. PARTIAL PURIFICATION OF MILK-CLOTTING ENZYME FROM THE SEEDS OF MORINGA OLEIFERA

    Directory of Open Access Journals (Sweden)

    Amna E. Tajalsir

    2014-08-01

    Full Text Available The aim of the present study was to search for milk clotting substitute from different parts (flowers, seeds, stem, leaves, ripe and unripe fruits of Moringa oleifera. The samples were blended and extracted using different types of extracting solutions. The most reliable, quick and efficient enzyme extracting solution was found to be 5% NaCl in 100 mM sodium acetate buffer, pH 5.0, which was used throughout the study. The milk clotting activity was only observed in the seeds extract while the other parts were either deficient or has very low milk clotting activity. Thus, the moringa seeds were used as source of milk clotting enzyme. The extracted proteins were fractionated with ammonium sulfate at concentration of 20, 30, 40, 50 and 60 %. Highest milk clotting activity was observed in the 20 % fraction. This fraction was assumed to contain the clotting enzymes and characterized for its heating stability (30 – 90°C and optimum temperature (30 – 90°C. The results demonstrated that moringa seeds milk clotting enzyme is stable up to 50°C with an optimum milk clotting activity of 70°C. The high ratio of milk-clotting to proteolytic activity of the partially purified enzyme indicates the potential of this enzyme as suitable rennet substitute in dairy industry. However, further study is needed to completely purify and characterize this promising milk clotting enzyme from moringa seeds.

  16. Overview of the coagulation system

    Directory of Open Access Journals (Sweden)

    Sanjeev Palta

    2014-01-01

    Full Text Available Coagulation is a dynamic process and the understanding of the blood coagulation system has evolved over the recent years in anaesthetic practice. Although the traditional classification of the coagulation system into extrinsic and intrinsic pathway is still valid, the newer insights into coagulation provide more authentic description of the same. Normal coagulation pathway represents a balance between the pro coagulant pathway that is responsible for clot formation and the mechanisms that inhibit the same beyond the injury site. Imbalance of the coagulation system may occur in the perioperative period or during critical illness, which may be secondary to numerous factors leading to a tendency of either thrombosis or bleeding. A systematic search of literature on PubMed with MeSH terms ′coagulation system, haemostasis and anaesthesia revealed twenty eight related clinical trials and review articles in last 10 years. Since the balance of the coagulation system may tilt towards bleeding and thrombosis in many situations, it is mandatory for the clinicians to understand physiologic basis of haemostasis in order to diagnose and manage the abnormalities of the coagulation process and to interpret the diagnostic tests done for the same.

  17. Milk Thistle

    Science.gov (United States)

    ... R S T U V W X Y Z Milk Thistle Share: On This Page Background How Much ... Foster This fact sheet provides basic information about milk thistle—common names, usefulness and safety, and resources ...

  18. Milk Allergy

    Science.gov (United States)

    ... Events Blog Media Shop Alerts Donate About Food Allergies Home About Food Allergy Food Allergy Basics Facts ... Registration Create Your Own Events Educational Events Milk Allergy Allergy to cow’s milk is the most common ...

  19. COAGULATION ACTIVITY IN LIVER DISEASE

    Directory of Open Access Journals (Sweden)

    Dr. Sheikh Sajjadieh Mohammad Reza

    2009-07-01

    Full Text Available Patients with advanced hepatic failure may present with the entire spectrum of coagulation factor deficiencies. This study was designed to determine laboratory abnormalities in coagulation in chronic liver disease and the association of these abnormalities with the extent of chronic hepatitis and cirrhosis. Coagulation markers were assayed in 60 participants: 20 patients with chronic hepatitis, 20 patients with cirrhosis, and 20 healthy individuals (control. Plasma levels of anti-thrombin III were determined by a chromogenic substrate method, and plasma concentrations of fibrinogen were analyzed by the Rutberg method. Commercially available assays were used for laboratory coagulation tests. The levels of coagualation activity markers in patients with chronic liver disease were significantly different in comparison to those in healthy participants. These results indicate the utility of measuring markers for coagulation activity in determining which cirrhosis patients are more susceptible to disseminated intravascular coagulation.

  20. PEMANFAATAN MILK CLOTTING ENZYME DARI Lactobacillus casei D11 UNTUK PEMBUATAN KEJU MOZZARELLA [Utilization of Milk Clotting Enzyme from Lactobacillus casei D11 for Mozzarella Cheese Making

    Directory of Open Access Journals (Sweden)

    Rohmatussolihat -

    2015-07-01

    Full Text Available Milk Clotting Enzyme (MCE is an active agent for cheese making which may be produced by Lactic acid bacteria (LAB. MCE activity differs according to the LAB strains used. Lactobacillus casei D11 could produced MCE when it is grown in MRS broth medium. In this study, MCE of L. casei D11 with the addition of rennet is used and optimized for the production of mozzarella cheese using Response Surface Method (RSM with Central Composite Design (CCD. The organoleptic properties were determined by hedonics test involving 30 respondents and analyzed statistically which was followed by a Duncan's test. Furthermore, a proximate analysis of mozzarella cheese was conducted. Our results show that the MCE activity produced by L. casei D11 was 8.471 Soxhlet Unit with protease activity of 3.28 U/mL. The ANOVA results showed that the concentration of MCE significantly influence the production of curd. Theoptimum concentration of MCE and rennet for the production of curd suited for the production of mozzarella cheese were 20 and 0.002%, respectively, with a maximum predicted curd yield of 14.996% (g/100 mL milk which is increased by 13.9% as compared to the curd yield before optimization. The statistical analysis on taste, color, flavor, and cheese texture by respondents shows that mozzarella cheese made by a combination of 15% of MCE and 0.00079 and 0.0015% of rennet, were organoleptically superior to the commercial mozzarella used in this experiment. The proximate analysis shows that mozzarella produced has a moisture content of 33.34%(w/w, 3.48% ash, 30.44% fat, 25.12% protein, 7.53% carbohydrate and energy of 404 kkal/100g.

  1. Comparative study of white brined cheeses obtained from whole milk and milk-olive oil emulsion: Physicochemical and sensory properties

    Directory of Open Access Journals (Sweden)

    Imène Felfoul

    2016-11-01

    Full Text Available The present paper is focused on the physicochemical and sensory parameters of low-fat white brined cheese-like product obtained from the substitution of milk fat by milk-olive oil emulsion, in comparison with full and low-fat control cheeses. Formulated milk samples were initially pasteurized at 63 °C for 30 min, cooled down to 35 °C, and subsequently 0.35 mL L-1 of microbial rennet were added. The obtained cheeses were stored at 4 °C during 24 hours and then analyzed for physicochemical and sensory properties. The replacement of milk fat in white brined cheese resulted in a lower total solids content due to the higher water-binding capacity of fat replacers used. Fat content was significantly higher for low-fat white brined cheese-like product than in low-fat control cheese. This result was attributed to fat retention capacity of the fat replacers used. Lipolysis index was the highest in the case of low-fat white brined cheese-like product due to changes in cheese microstructure after fat replacers incorporation in low-fat products. Milk-olive oil emulsion showed the lowest cheese-making yield compared to its full and low-fat counterparts. The cheese like- product sample received a significantly lower overall impression score by the panelists than full and low-fat cheeses.

  2. Flavor and stability of milk proteins.

    Science.gov (United States)

    Smith, T J; Campbell, R E; Jo, Y; Drake, M A

    2016-06-01

    A greater understanding of the nature and source of dried milk protein ingredient flavor(s) is required to characterize flavor stability and identify the sources of flavors. The objective of this study was to characterize the flavor and flavor chemistry of milk protein concentrates (MPC 70, 80, 85), isolates (MPI), acid and rennet caseins, and micellar casein concentrate (MCC) and to determine the effect of storage on flavor and functionality of milk protein concentrates using instrumental and sensory techniques. Spray-dried milk protein ingredients (MPC, MPI, caseins, MCC) were collected in duplicate from 5 commercial suppliers or manufactured at North Carolina State University. Powders were rehydrated and evaluated in duplicate by descriptive sensory analysis. Volatile compounds were extracted by solid phase microextraction followed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry. Compounds were identified by comparison of retention indices, odor properties, and mass spectra against reference standards. A subset of samples was selected for further analysis using direct solvent extraction with solvent-assisted flavor extraction, and aroma extract dilution analysis. External standard curves were created to quantify select volatile compounds. Pilot plant manufactured MPC were stored at 3, 25, and 40°C (44% relative humidity). Solubility, furosine, sensory properties, and volatile compound analyses were performed at 0, 1, 3, 6, and 12 mo. Milk proteins and caseins were diverse in flavor and exhibited sweet aromatic and cooked/milky flavors as well as cardboard, brothy, tortilla, soapy, and fatty flavors. Key aroma active compounds in milk proteins and caseins were 2-aminoacetophenone, nonanal, 1-octen-3-one, dimethyl trisulfide, 2-acetyl-1-pyrroline, heptanal, methional, 1-hexen-3-one, hexanal, dimethyl disulfide, butanoic acid, and acetic acid. Stored milk proteins developed animal and burnt sugar flavors over time. Solubility of

  3. Preterm milk.

    Science.gov (United States)

    Baum, J D

    1980-03-01

    This editorial addresses the question of how best to feed the low birth weight infant. A study by Atkinson et al. on the composition of preterm mothers' milk found the nitrogen concentration in preterm milk to be considerably higher than in term milk. Preterm milk may be uniquely suited to the growth requirements of preterm infants. With the exception of calcium and phosphorus, preterm milk fits the requirements for preterm infant growth. Because of the difficulties of sustaining lactation without the infant sucking at the breast, partly due to the mother's motivation in the face of all the difficulties of having a baby in a Special Care Baby Unit, and partly due to the associated socioeconomic disadvantages, it is not possible for all mothers who deliver preterm babies to sustain their lactation. The composition of preterm milk should be used as a guide for the preparation of a human milk formula built from human milk products from a milk bank. The development of a human milk formula must take into account variations in the absorption of nutrients in low birth weight infants which may be affected by the processing of the milk, and variations in fat absorption in preterm infants which occur even when they are fed their mothers' fresh unprocessed milk.

  4. Genomic Regions Affecting Cheese Making Properties Identified in Danish Holsteins

    DEFF Research Database (Denmark)

    Gregersen, Vivi Raundahl; Bertelsen, Henriette Pasgaard; Poulsen, Nina Aagaard

    The cheese renneting process is affected by a number of factors associated to milk composition and a number of Danish Holsteins has previously been identified to have poor milk coagulation ability. Therefore, the aim of this study was to identify genomic regions affecting the technological...

  5. Genomic Regions Affecting Cheese Making Properties Identified in Danish Holsteins

    DEFF Research Database (Denmark)

    Gregersen, Vivi Raundahl; Bertelsen, Henriette Pasgaard; Poulsen, Nina Aagaard

    The cheese renneting process is affected by a number of factors associated to milk composition and a number of Danish Holsteins has previously been identified to have poor milk coagulation ability. Therefore, the aim of this study was to identify genomic regions affecting the technological...

  6. Real-time evaluation of milk quality as reflected by clotting parameters of individual cow's milk during the milking session, between day-to-day and during lactation.

    Science.gov (United States)

    Leitner, Gabriel; Merin, Uzi; Jacoby, Shamay; Bezman, Dror; Lemberskiy-Kuzin, Liubov; Katz, Gil

    2013-09-01

    Real-time analysis of milk coagulation properties as performed by the AfiLab™ milk spectrometer introduces new opportunities for the dairy industry. The study evaluated the performance of the AfiLab™ in a milking parlor of a commercial farm to provide real-time analysis of milk-clotting parameters -Afi-CF for cheese manufacture and determine its repeatability in time for individual cows. The AfiLab™ in a parlor, equipped with two parallel milk lines, enables to divert the milk on-line into two bulk milk tanks (A and B). Three commercial dairy herds of 220 to 320 Israeli Holstein cows producing ∼11 500 l during 305 days were selected for the study. The Afi-CF repeatability during time was found significant (P cows. The statistic model succeeded in explaining 83.5% of the variance between Afi-CF and cows, and no significant variance was found between the mean weekly repeated recordings. Days in milk and log somatic cell count (SCC) had no significant effect. Fat, protein and lactose significantly affected Afi-CF and the empirical van Slyke equation. Real-time simulations were performed for different cutoff levels of coagulation properties where the milk of high Afi-CF cutoff value was channeled to tank A and the lower into tank B. The simulations showed that milk coagulation properties of an individual cow are not uniform, as most cows contributed milk to both tanks. Proportions of the individual cow's milk in each tank depended on the selected Afi-CF cutoff. The assessment of the major causative factors of a cow producing low-quality milk for cheese production was evaluated for the group that produced the low 10% quality milk. The largest number of cows in those groups at the three farms was found to be cows with post-intramammary infection with Escherichia coli and subclinical infections with streptococci or coagulase-negative staphylococci (∼30%), although the SCC of these cows was not significantly different. Early time in lactation together with high

  7. Disseminated intravascular coagulation in cancer patients

    NARCIS (Netherlands)

    M. Levi

    2009-01-01

    Disseminated intravascular coagulation (DIC) is a syndrome that may complicate a variety of diseases, including malignant disease. DIC is characterized by widespread, intravascular activation of coagulation (leading to intravascular fibrin deposition) and simultaneous consumption of coagulation fact

  8. How Is Disseminated Intravascular Coagulation Treated?

    Science.gov (United States)

    ... the NHLBI on Twitter. How Is Disseminated Intravascular Coagulation Treated? Treatment for disseminated intravascular coagulation (DIC) depends ... and treat the underlying cause. Acute Disseminated Intravascular Coagulation People who have acute DIC may have severe ...

  9. [Milk fever].

    Science.gov (United States)

    Dumont, M

    1989-05-01

    Infectious complications following delivery were, in the past, attributed to "milk fever": these were milk congestion, milk deposits, rancid milk, etc., that were held responsible. The milk was reabsorbed into the blood of the patient and settled in the peritoneum ("milk peritonitis"), in the broad ligaments (pelvic abscess), in the thighs (phlebitis) and also in the breasts (breast abscess). This belief, originated by Aristotle, was accepted by excellent authors like Andre Levret (1703-1780), one of the most famous French obstetricians and Nicolas Puzos, at the same time. More recently, authors alluded to it and blamed "milk fever" for being at the origin of dramatic pictures which they described in their novels, like Victor Hugo and Guy de Maupassant, for instance.

  10. The heat treatment and the gelation are strong determinants of the kinetics of milk proteins digestion and of the peripheral availability of amino acids.

    Science.gov (United States)

    Barbé, Florence; Ménard, Olivia; Le Gouar, Yann; Buffière, Caroline; Famelart, Marie-Hélène; Laroche, Béatrice; Le Feunteun, Steven; Dupont, Didier; Rémond, Didier

    2013-02-15

    This study aimed to determine the kinetics of milk protein digestion and amino acid absorption after ingestion of four dairy matrices by six minipigs: unheated or heated skim milk and corresponding rennet gels. Digestive contents and plasma samples were collected over a 7 h-period after meal ingestion. Gelation of milk slowed down the outflow of the meal from the stomach and the subsequent absorption of amino acids, and decreased their bioavailability in peripheral blood. The gelled rennet matrices also led to low levels of milk proteins at the duodenum. Caseins and β-lactoglobulin, respectively, were sensitive and resistant to hydrolysis in the stomach with the unheated matrices, but showed similar digestion with the heated matrices, with a heat-induced susceptibility to hydrolysis for β-lactoglobulin. These results suggest a significant influence of the meal microstructure (resulting from heat treatment) and macrostructure (resulting from gelation process) on the different steps of milk proteins digestion. Copyright © 2012 Elsevier Ltd. All rights reserved.

  11. 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.

  12. Effect of commercial grape extracts on the cheese-making properties of milk.

    Science.gov (United States)

    Felix da Silva, Denise; Matumoto-Pintro, Paula T; Bazinet, Laurent; Couillard, Charles; Britten, Michel

    2015-03-01

    Grape extracts can be added to milk to produce cheese with a high concentration of polyphenols. Four commercial extracts from whole grape, grape seed, and grape skin (2 extracts) were characterized and added to milk at concentrations of 0, 0.1, 0.2, and 0.3% (wt/vol). The effect of grape extracts on the kinetics of milk clotting, milk gel texture, and syneresis were determined, and model cheeses were produced. Whole grape and grape seed extracts contained a similar concentration of polyphenolic compounds and about twice the amount found in grape skin extracts. Radical scavenging activity was directly proportional to the phenolic compounds content. When added to milk, grape extracts increased rennet-induced clotting time and decreased the clotting rate. Although differences were observed between the extracts, the concentration added to milk was the main factor influencing clotting properties. With increasing concentrations of grape extracts, milk gels showed increased brittleness and reduced firmness. In addition, syneresis of milk gels decreased with increasing concentrations of grape extracts, which resulted in cheeses with a higher moisture content. The presence of grape extracts in milk slightly increased protein recovery in cheese but had no effect on fat recovery. With whole grape or grape seed extracts added to milk at 0.1% (wt/vol), the recovery coefficient for polyphenols was about 0.63, and decreased with increasing extract concentration in milk. Better polyphenol recovery was observed for grape seed extracts (0.87), with no concentration effect. Commercial extracts from whole grape, grape seed, or grape skin can be added to milk in the 0.1 to 0.3% (wt/vol) concentration range to produce cheese with potential health benefits, without a negative effect on cheese yield.

  13. RELATIONS BETWEEN SELECTED INDICATORS OF BLOOD AND MILK OF DAIRY COWS WITH METABOLIC DISORDERS

    Directory of Open Access Journals (Sweden)

    Jaroslav Kováčik

    2013-02-01

    Full Text Available The aim of this work was to monitor the relations between selected indicators of technological properties of milk and blood biochemical parameters of dairy cows with metabolic disorders. Thirty-two cows were chosen, which were divided into 3 groups: first group - cows with metabolic problems of acidosis, second group - cows with metabolic problems of alkalosis, third group - healthy cows. Blood, urine and milk samples were collected. Urea, total lipids, total proteins, glucose and calcium was determined in the blood serum. Pure acidobasic forms, pH and density of urine were determined. Proteins, lactose, non-fat-solids, somatic cells count, calcium, urea, titratable acidity, fermentability, rennetability and thermostability were determined in samples of milk. Significant negative dependences were observed in the group of cows with metabolic problems of acidosis between urea in blood and in milk (r = -0.694, P <0.05, between calcium in blood and in milk (r = -0.653, P <0, 05, and between calcium in milk and glucose in blood (r = -0.648, P <0.05. In the group of cows with alkalosis, statistically significant correlation between total lipids in blood and fat in milk was found (r = -0.879, P <0.05.

  14. Improved Control Of cheese Manufacture Through continuous Vat Monitoring Of Coagulation Parameters Using The Hot Wire Method

    OpenAIRE

    LeFevre, Michael John

    1995-01-01

    The hot wire method, with pH and temperature sensors, was evaluated to determine its usefulness and application for cheese production automation. Coagulation of milk substrate was measured with the hot wire instrument and by four other methods: Formagraph, Brookfield®, vixcometer, Omnispec™ bioactivity monitor, and Sommer and Matsen rolling bottle method. The hot wire, using the time at maximum slope, detected coagulation before methods that measure resistance to shear, and after methods that...

  15. Binding of aflatoxin M1 to different protein fractions in ovine and caprine milk.

    Science.gov (United States)

    Barbiroli, A; Bonomi, F; Benedetti, S; Mannino, S; Monti, L; Cattaneo, T; Iametti, S

    2007-02-01

    The affinity of aflatoxin M1 toward the main milk protein fractions in ewe and goat milk was investigated by using an ELISA. This study took into account the possible effects of common dairy processes such as ultrafiltration, acidic or rennet curding, and production of ricotta from acidic or rennet whey. Treatments that allowed the separation of casein from whey proteins under conditions that do not alter the physical or chemical status of the proteins (such as ultracentrifugation) were used as a reference. None of the treatments used in typical dairy processes caused significant release of the toxin, in spite of the relevant changes they induced in the interactions among proteins. Only the combined heat and acidic treatment used for production of ricotta cheese altered the structure of whey proteins to the point where they lost their ability to bind the toxin. This study also showed that, regardless of the physical state of the sample, a commercial electronic nose device, in combination with appropriate statistical tools, was able to discriminate among different levels of sample contamination.

  16. ISOLATION AND IDENTIFICATION OF LACTIC ACID PRODUCING BACTERIA FROM CAMEL MILK

    Directory of Open Access Journals (Sweden)

    Toqeer Ahmad, Rashida Kanwal, Izhar Hussain Athar1, Najam Ayub

    2002-03-01

    Full Text Available Lactic acid bacteria (LAB were isolated from camel milk by culturing the camel milk on specific media and pure culture was obtained by sub culturing. Purification of culture was confirmed by Gram's staining and identified by different bio-chemical tests. Camel milk contains lactic acid producing bacteria including Strpptococci such as S. cremoris and S. lactis and Lactobacilli such as L. acidophilus L. acidophilus grows more rapidly in camel milk than others as its growth is supported by camel milk. A variety of food can be preserved by lactic acid fermentation, so starter culture was prepared from strains which were isolated from camel milk. Camel and buffalo's milk cheese was prepared by using starter culture. The strains isolated from camel milk were best for acid production and can coagulate the milk in less lime. Camel milk cheese was prepared and compared with buffalo's milk cheese. It is concluded that cheese can be prepared successfully from camel milk and better results can be obtained by coagulating milk with starter culture.

  17. Obstetrical disseminated intravascular coagulation score.

    Science.gov (United States)

    Kobayashi, Takao

    2014-06-01

    Obstetrical disseminated intravascular coagulation (DIC) is usually a very acute, serious complication of pregnancy. The obstetrical DIC score helps with making a prompt diagnosis and starting treatment early. This DIC score, in which higher scores are given for clinical parameters rather than for laboratory parameters, has three components: (i) the underlying diseases; (ii) the clinical symptoms; and (iii) the laboratory findings (coagulation tests). It is justifiably appropriate to initiate therapy for DIC when the obstetrical DIC score reaches 8 points or more before obtaining the results of coagulation tests. Improvement of blood coagulation tests and clinical symptoms are essential to the efficacy evaluation for treatment after a diagnosis of obstetrical DIC. Therefore, the efficacy evaluation criteria for obstetrical DIC are also defined to enable follow-up of the clinical efficacy of DIC therapy.

  18. Disorders of coagulation in pregnancy.

    Science.gov (United States)

    Katz, D; Beilin, Y

    2015-12-01

    The process of haemostasis is complex and is further complicated in the parturient because of the physiological changes of pregnancy. Understanding these changes and the impact that they have on the safety profile of the anaesthetic options for labour and delivery is crucial to any anaesthetist caring for the parturient. This article analyses current theories on coagulation and reviews the physiological changes to coagulation that occur during pregnancy and the best methods with which to evaluate coagulation. Finally, we examine some of the more common disorders of coagulation that occur during pregnancy, including von Willebrand disease, common factor deficiencies, platelet disorders, the parturient on anticoagulants, and the more rare acute fatty liver of pregnancy, with a focus on their implications for neuraxial anaesthesia.

  19. Quality Control and Assurance for Coagulation Tests

    Institute of Scientific and Technical Information of China (English)

    彭黎明

    2006-01-01

    @@ The coagulation laboratory aids the clinician in assessing not only the bleeding patient but also the thrombotic patient. The techniques of coagulation laboratory are used to evaluate not only the coagulation system but also the anti-coagulation system, fibrinolytic system,platelet and vascular endothelial function. Enzymes, inhibitors, plasma factors and co-factors, cellular release products, and cell receptors can be measured in coagulation laboratory.

  20. Properties of buffalo Mozzarella cheese as affected by type of coagulante

    Directory of Open Access Journals (Sweden)

    Nawal S. Ahmed

    2011-09-01

    Full Text Available   Background. Mozzarella is one of several pasta filata or stretched curd cheeses that originated in Italy. The name pasta filata refers to a unique plasticizing and texturing treatments of the fresh curd in hot water that imparts to the finished cheese its characteristic fibrous structure and melting properties. Mozzarella cheese made from standardized buffalo milk with 3 and 1.5% fat. The effect of coagulant types (calf rennet, chymosin and Mucor miehei rennet on the cheese properties was carried out. Material and methods. Fresh raw buffalo milk and starter cultures of Streptococcus salvarius ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus were used. The coagulants were calf rennet powder (HA-LA, microbial rennet powder (formase ISOTL from Mucor miehei and chymosin derived by fermentation (CDF. Milk, curd, whey,kneading water and cheese were analysed. The slab gel electrophoresis patterns of Mozzarella cheese were also applied. Statistical analyses were also applied on the obtained data. Results. Recovery of DM of both curd and cheese decreased in case of using Mucor miehei rennet while the recovery of TP and fat content in both curd and cheese and their loss to whey and kneading water were nearly the same. Soluble nitrogen and soluble tyrosine and tryptophan contents elevated with increasing the storage period. Increasing rate of the soluble nitrogen in case of using Mucor miehei rennet was higher compared to that made with the other types of coagulant. TVFA content increased with advancing the storage period, also increased with increasing the fat content of the original milk fat used. No effect can be seen due to the coagulant types. The meltability increased with storage period progress. While the effect of the type of coagulant enzyme hade neglect effect on meltability fat leakage and oiling off. Mozzarella cheese made with Mucor miehei rennet obtained the highest firmness compared with those made using calf rennet, or

  1. Partial purification of new milk-clotting enzyme produced by Nocardiopsis sp.

    Science.gov (United States)

    Cavalcanti, M T H; Teixeira, M F S; Lima Filho, J L; Porto, A L F

    2004-05-01

    Numerous attempts have been made to replace calf rennet with other milk clotting proteases because of limited supply and increasingly high prices. The aim of this work was to investigate the characteristic of the milk-clotting enzyme from Nocardiopsis sp. The partial purification extract was obtained by fractional precipitation with ammonium sulphate. Of the fractions obtained by precipitation, 40-60% possessed the milk-clotting activity (156.25 U/mg). The chromatography of 40-100% ammonium sulphate fraction in DEAE-cellulose yielded four fractions (F4, F5, F6, F7) with milk-clotting activity. The F5 yielded the best milk-clotting activity (20 U/ml). Both crude and partially purified extract were active at the range pH 4.5-11.0, however, optimum activity was displayed at pH 11.0 and pH 7.5, respectively. The milk-clotting activity was highest at 55 degrees C for both crude and partially purified extract. The crude and partial purification extract were inactivated at 65 and 75 degrees C after 30 min.

  2. Effects of gelation temperature on Mozzarella-type curd made from buffalo and cows' milk: 2. Curd yield, overall quality and casein fractions.

    Science.gov (United States)

    Hussain, Imtiaz; Yan, Jen; Grandison, Alistair S; Bell, Alan E

    2012-12-01

    The overall quality of Mozzarella-type curds made from buffalo and cows' milks were measured at gelation temperatures of 28, 34 and 39°C, and cutting times of 45, 60, 75 and 90min after chymosin addition. The curd yield and moisture content decreased with increasing gelation temperature, while whey fat losses increased. The effect of higher gelation temperature (39°C) was more pronounced in cows' milk than buffalo milk. This results in more fat losses and lower yields in both milk samples at a gelation temperature of 39°C. The minimum losses of fat and protein in rennet whey occurred at a gelation temperature of 34°C in both milk samples. The curd yield was higher in buffalo milk as compared to cows' milk. This is due to difference in total solids (fat and protein contents) of the two types of bovine milk. The different cutting times had a small effect on the yield and overall quality of curds made from both milk types. Curd moisture and loss tangent have a strong relationship with respect to effects of gelation temperature. Two different curd drainage methods (centrifugation and Buchner funnel filtration) were used to compare the final overall quality of Mozzarella-type curds made from both milk types. The α(s1) and β casein fractions were found to be in different proportions in the two milk types. The total- and casein bound-calcium were higher in buffalo milk than cows' milk. The total protein, casein and fat were also found to be higher in buffalo milk than cows' milk. Copyright © 2012 Elsevier Ltd. All rights reserved.

  3. Milk Allergy

    Science.gov (United States)

    ... lactoferrin, lactulose non-dairy creamers whey, whey hydrolysate Vegan foods are made without animal products, such as eggs or milk. You can buy vegan products at health food stores. Be careful to ...

  4. Milk digesta and milk protein fractions influence the adherence of Lactobacillus gasseri R and Lactobacillus casei FMP to human cultured cells.

    Science.gov (United States)

    Volstatova, Tereza; Havlik, Jaroslav; Potuckova, Miroslava; Geigerova, Martina

    2016-08-10

    Adhesion to the intestinal epithelium is considered an important feature of probiotic bacteria, which may increase their persistence in the intestine, allowing them to exert their beneficial health effect or promote the colonisation process. However, this feature might be largely dependent on the host specificity or diet. In the present study, we investigated the effect of selected milks and milk protein fractions on the ability of selected lactobacilli to adhere to the cells of an intestinal model based on co-culture Caco-2/HT29-MTX cell lines. Most milk digesta did not significantly affect bacterial adhesion except for UHT-treated milk and sheep milk. The presence of UHT-treated milk digesta reduced the adhesion of Lactobacillus gasseri R by 61% but not that of Lactobacillus casei FMP. However, sheep milk significantly increased the adherence of L. casei FMP (P < 0.05) but not of L. gasseri R. Among the protein fractions, rennet casein (RCN) and bovine serum albumin (BSA) showed reproducible patterns and strain-specific effects on bacterial adherence. While RCN reduced the adherence of L. gasseri R to <50% compared to the control, it did not have a significant effect on L. casei FMP. In contrast, BSA reduced L. casei FMP adherence to a higher extent than that of L. gasseri R. Whey protein (WH) tended to increase the adherence of both strains by 130%-180%. Recently, interactions between the host diet and its microbiota have attracted considerable interest. Our results may explain one of the aspects of the role of milk in the development of microbiota or support of probiotic supplements. Based on our data, we conclude that the persistence of probiotic strains supplemented as part of dairy food or constitutional microbiota in the gut might be affected negatively or positively by the food matrix through complex strain or concentration dependent effects.

  5. 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.

  6. Depinning as a coagulation process

    Science.gov (United States)

    İşeri, M.; Kaspar, D.; Mungan, M.

    2016-08-01

    We consider a one-dimensional model that describes the depinning of an elastic string of particles in a strongly pinning, phase-disordered periodic environment under a slowly increasing force. The evolution towards depinning occurs by the triggering of avalanches in regions of activity which are at first isolated, but later grow and merge. For large system sizes the dynamically critical behavior is dominated by the coagulation of these active regions. Our analysis and numerical simulations show that the evolution of the sizes of active regions is well described by a Smoluchowski coagulation equation, allowing us to predict correlation lengths and avalanche sizes in terms of certain moments of the size distribution.

  7. Evaluation of lipolysis and volatile compounds produced by three Penicillium roqueforti commercial cultures in a blue-type cheese made from ovine milk

    Directory of Open Access Journals (Sweden)

    E. Salvatore

    2015-12-01

    Full Text Available The aim of this work was to compare the effect of three different Penicillium roqueforti commercial cultures (named PS1, PS2 and PS3 on proteolysis, lipolysis and volatile flavour profile of a blue cheese made from ovine milk and lamb paste rennet. Proteolytic parameters were not significantly affected by the Penicillium roqueforti culture, while cheeses manufactured using PS2 and PS3 cultures showed the higher amount of free fatty acids (FFA and volatile FFA when compared with PS1 culture after 30 days of ripening. This study can provide important information for obtainingthe desired extent of lipolysis in this type of blue cheese.

  8. Coagulation/Flocculation of Tannery Wastewater Using Immobilized Chemical Coagulants

    Directory of Open Access Journals (Sweden)

    Q. Imran

    2012-04-01

    Full Text Available Chemical coagulants were immobilized into bead form using sodium alginate to treat tannery wastewater samples. The used chemical coagulants were ammonium aluminium sulphate (NH4Al(SO42, aluminium sulphate (Al2(SO42, calcium carbonate (CaCO3, sodium citrate (Na3C6HsO7. The effect of the chemical coagulant dose and tannery wastewater pH was studied on wastewater electrical conductance (EC, total dissolved solids (TDS, sulphates, chlorides, phenolphthalein alkalinity, total alkalinity and chemical oxygen demand (COD. The quantity of various pollutants present in waste water was reduced after treatment. The optimized dose and pH for maximum decrease in EC and TDS were 5g/L and 7, respectively. The maximum reduction in the amount of sulphates and chlorides present in tannery wastewater was observed at dosage of 0.5g/L and pH 7. A dosage of 5g/L and pH 7 was also found most favorable for maximum reduction in values of COD, phenolphtalein and total alkalinity. The chromium concentrations in tannery wastewater before and after treatment were determined by atomic absorption spectrophotometer. A reduction in chromium concentration was observed after treatment. The promising results of the present study demonstrate that immobilization of chemical coagulants can make them more effective for wastewater treatment.

  9. 21 CFR 864.5400 - Coagulation instrument.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Coagulation instrument. 864.5400 Section 864.5400 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED....5400 Coagulation instrument. (a) Identification. A coagulation instrument is an automated or...

  10. Mid-infrared prediction of milk titratable acidity and its genetic variability in first-parity cows

    OpenAIRE

    Colinet, Frédéric; Vanlierde, Amélie; Vanden Bossche, sandrine; Sindic, Marianne; Dehareng, Frédéric; Sinnaeve, Georges; Vandenplas, Jérémie; Soyeurt, Hélène; Bastin, Catherine; Gengler, Nicolas

    2012-01-01

    Coagulation of milkhas a direct effect on cheese yield. Among several parameters, titratable acidity of milk (TA) influences all the phases of milk coagulation. In order to study the genetic variability of this trait on a large scale, mid-infrared (MIR) chemometric methods were used to predict TA. A total of 507 milk samples collected in the Walloon Region of Belgium from individual cows were analyzed using a MIR spectrometer. TA was recorded as Dornic degree. An equation to predict TA from m...

  11. Milk Money

    Institute of Scientific and Technical Information of China (English)

    2009-01-01

    China’s leading food company has expanded its business into the dairy industry A combined financial venture between China’s largest agricultural trading and processing company and a private equity firm formed to milk profits from the dairy business has led to

  12. BIOCHEMICAL CHARACTERISTICS OF LACTIC ACID PRODUCING BACTERIA AND PREPARATION OF CAMEL MILK CHEESE BY USING STARTER CULTURE

    Directory of Open Access Journals (Sweden)

    T. Ahmed and R. Kanwal

    2004-04-01

    Full Text Available Lactic acid bacteria (LAB were isolated from camel milk by culturing the milk on specific media and pure culture was obtained by sub-culturing. Purification of culture was confirmed by Gram’s staining and identified by different biochemical tests. Camel milk contained lactic acid producing bacteria like Streptococci such as S. cremoris and S. lactis and Lactobacilli such as L. acidophilus. L. acidophilus grew more rapidly in camel milk than others as its growth was supported by camel milk. Ability of each strain was tested to convert lactose of milk into lactic acid. It was observed that 66% lactose was converted by S. lactis 20, whereas S. cremoris 22 and L. acidophilus 23 converted 56 and 74% lactose into lactic acid, respectively. Effect of freeze-drying was also recorded and the results showed that in all cases there was a slight decrease in the cell count before and after the freeze-drying. The decrease was approximately 0.47, 0.078 and 0.86% for S. lactis 20, S. cremoris 22 and L. acidophilus 23, respectively. Starter culture was prepared from strains isolated from camel milk. Camel and buffalo milk cheese was prepared by using starter culture. The strains isolated from camel milk were best for acid production and coagulated the milk in less time. It is concluded that cheese can be prepared successfully from camel milk and better results can be obtained by coagulating milk with starter culture.

  13. Treatment of Disseminated Intravascular Coagulation.

    Science.gov (United States)

    Makruasi, Nisa

    2015-11-01

    Disseminated intravascular coagulation (DIC) is a syndrome characterized by systemic activation of blood coagulation, generation of thrombin, and leading to disturbance of the microvasculature. In this article, definition and diagnostic criteria of DIC depend on the International Society of Thrombosis and Haemostasis (ISTH). There is no gold standard for diagnosis of DIC, only low quality evidence is used in general practice. Many diagnostic tests and repeated measurement are required. For the treatment of DIC, there is no good quality evidence. The most important treatment for DIC is the specific treatment of the conditions associated DIC. Platelets and/or plasma transfusion may be also necessary if indicated. Nevertheless, there is no gold standard for diagnosis and treatment of DIC, we use only low quality evidence in general practice.

  14. Comparison of the level of residual coagulant activity in different cheese varieties.

    Science.gov (United States)

    Bansal, Nidhi; Fox, Patrick F; McSweeney, Paul L H

    2009-08-01

    The coagulant retained in cheese curd is a major contributor to proteolysis during ripening. The objective of this study was to quantify residual coagulant in 9 cheese varieties by measuring its activity on a synthetic heptapeptide (Pro-Thr-Glu-Phe-[NO2-Phe]-Arg-Leu) assayed using reversed-phase HPLC. The level of residual coagulant activity was highest in Camembert cheese, probably due to its low pH at whey drainage and the high moisture content of the cheese, followed in order by Feta=Port du Salut=Cheddar>Gouda>Emmental=Parmigiano Reggiano=low-moisture part-skim Mozzarella=Mozzarella di Bufala Campana. The high cooking temperature (50-54 degrees C) used during the manufacture of Emmental and Parmigiano Reggiano cheeses and the cooking and stretching step in hot water during the manufacture of Mozzarella cheese may be the reasons for the lowest residual coagulant activity in these cheeses. The level of residual coagulant activity was higher in Feta cheese made from milk concentrated by ultrafiltration than in conventional Feta.

  15. Factors influencing chymosin-induced gelation of milk from individual dairy cows

    DEFF Research Database (Denmark)

    Gustavsson, F.; Glantz, M; Buitenhuis, Albert Johannes

    2014-01-01

    Optimisation of cheese yield is crucial for cheese production; a previous study showed large variations in chymosin-induced coagulation in milk from the second most common Swedish dairy breed, Swedish Red. In the present study, the effect of gross composition, protein composition, total and ionic...... was, theoretically, four times larger than the amount of calcium that is normally added in cheese processing......Optimisation of cheese yield is crucial for cheese production; a previous study showed large variations in chymosin-induced coagulation in milk from the second most common Swedish dairy breed, Swedish Red. In the present study, the effect of gross composition, protein composition, total and ionic...

  16. Lactobacillus gasseri requires peptides, not proteins or free amino acids, for growth in milk.

    Science.gov (United States)

    Arakawa, K; Matsunaga, K; Takihiro, S; Moritoki, A; Ryuto, S; Kawai, Y; Masuda, T; Miyamoto, T

    2015-03-01

    Lactobacillus gasseri is a widespread commensal lactic acid bacterium inhabiting human mucosal niches and has many beneficial effects as a probiotic. However, L. gasseri is difficult to grow in milk, which hurts usability for the food industry. It had been previously reported that supplementation with yeast extract or proteose peptone, including peptides, enables L. gasseri to grow well in milk. In this study, our objective was to confirm peptide requirement of L. gasseri and evaluate efficacy of peptide release by enzymatic proteolysis on growth of L. gassei in milk. Three strains of L. gasseri did not grow well in modified DeMan, Rogosa, Sharpe broth without any nitrogen sources (MRS-N), but addition of a casein-derived peptide mixture, tryptone, promoted growth. In contrast, little effect was observed after adding casein or a casein-derived amino acid mixture, casamino acids. These results indicate that L. gasseri requires peptides, not proteins or free amino acids, among milk-derived nitrogen sources for growth. Lactobacillus gasseri JCM 1131T hardly had growth capacity in 6 kinds of milk-based media: bovine milk, human milk, skim milk, cheese whey, modified MRS-N (MRSL-N) supplemented with acid whey, and MRSL-N supplemented with casein. Moreover, treatment with digestive proteases, particularly pepsin, to release peptides made it grow well in each milk-based medium. The pepsin treatment was the most effective for growth of strain JCM 1131T in skim milk among the tested food-grade proteases such as trypsin, α-chymotrypsin, calf rennet, ficin, bromelain, and papain. As well as strain JCM 1131T, pepsinolysis of milk improved growth of other L. gasseri strains and some strains of enteric lactobacilli such as Lactobacillus crispatus, Lactobacillus gallinarum, Lactobacillus johnsonii, and Lactobacillus reuteri. These results suggest that some relatives of L. gasseri also use peptides as desirable nitrogen sources, and that milk may be a good supplier of nutritious

  17. Effect of diets with different content of starch and protein fed to dairy cows in early lactation on milk yield and traits

    Directory of Open Access Journals (Sweden)

    Paolo Bani

    2010-01-01

    Full Text Available With the aim to study the effect on milk yield and its traits of 2 different levels of fermentable carbohydrates (LS: 25.5%, and HS: 29.5% DM combined with 2 protein levels (LP: 15.5% and HP: 16.5% DM, 4 Italian Friesian dairy cows in early lactation housed in a tied stall were used. The experimental diets were obtained adjusting in 4 supplements the proportion of high energy fibrous (beet pulp, soybean hull or starchy (corn meal feeds and of meal protein more (soybean meal or less (Soy-Pass®: xylose-treated soybean meal degradable. The highest DMI was observed in HSHP which showed also a low content of NDF. Milk yield resulted over 45 kg/d throughout the study and higher when HSHP diet was fed (46.1 kg. Milk fat was always at high level and the lowest value (3.89% with HSHP and the highest (4.08% with LSLP were observed. The diets did not modified milk protein (their average levels resulted of 3.25% and lactose content. Milk acidity and renneting traits were higher when HSLP was fed, and resulted at adequate levels when all the diets were fed. When the diets for dairy cow are formulated to cover the animal requirements and respect their digestion physiology, it is possible to reach high milk yield level and maintaining, at the same time, a high milk quality .

  18. Comparison of coagulation performance and floc properties using a novel zirconium coagulant against traditional ferric and alum coagulants.

    Science.gov (United States)

    Jarvis, Peter; Sharp, Emma; Pidou, Marc; Molinder, Roger; Parsons, Simon A; Jefferson, Bruce

    2012-09-01

    Coagulation in drinking water treatment has relied upon iron (Fe) and aluminium (Al) salts throughout the last century to provide the bulk removal of contaminants from source waters containing natural organic matter (NOM). However, there is now a need for improved treatment of these waters as their quality deteriorates and water quality standards become more difficult to achieve. Alternative coagulant chemicals offer a simple and inexpensive way of doing this. In this work a novel zirconium (Zr) coagulant was compared against traditional Fe and Al coagulants. The Zr coagulant was able to provide between 46 and 150% lower dissolved organic carbon (DOC) residual in comparison to the best traditional coagulant (Fe). In addition floc properties were significantly improved with larger and stronger flocs forming when the Zr coagulant was used with the median floc sizes being 930 μm for Zr; 710 μm for Fe and 450 μm for Al. In pilot scale experiments, a similar improved NOM and particle removal was observed. The results show that when optimised for combined DOC removal and low residual turbidity, the Zr coagulant out-performed the other coagulants tested at both bench and pilot scale.

  19. Effect of high-pressure homogenization, nonfat milk solids, and milkfat on the technological performance of a functional strain for the production of probiotic fermented milks.

    Science.gov (United States)

    Patrignani, F; Iucci, L; Lanciotti, R; Vallicelli, M; Mathara, J Maina; Holzapfel, W H; Guerzoni, M E

    2007-10-01

    The aim of this research was the evaluation of the effects of milkfat content, nonfat milk solids content, and high-pressure homogenization on 1) fermentation rates of the probiotic strain Lactobacillus paracasei BFE 5264 inoculated in milk; 2) viability loss of this strain during refrigerated storage; and 3) texture parameters, volatile compounds, and sensorial properties of the coagula obtained. The data achieved suggested a very strong effect of the independent variables on the measured attributes of fermented milks. In fact, the coagulation times were significantly affected by pressure and added milkfat, and the rheological parameters of the fermented milk increased with the pressure applied to the milk for added nonfat milk solids concentrations lower than 3%. Moreover, the polynomial models and the relative response surfaces obtained permitted us to identify the levels of the 3 independent variables that minimized the viability loss of the probiotic strain used during refrigerated storage.

  20. Pregnancy test via milk

    NARCIS (Netherlands)

    Siemes, H.; Woelders, H.

    2011-01-01

    Determining a pregnancy through the milk. Wageningen University is researching the possibilities. The first steps have been taken. Researchers have identified five milk proteins that release a signal of a pregnancy. A pregnancy test via the milk comes within sight.

  1. Milking hygiene: new issues and opportunities from automatic milking

    OpenAIRE

    Lotte Bach Larsen; Morten Dam Rasmussen

    2010-01-01

    Automatic milking offers the opportunity of in-line measurements of milk components, check of milking and cleaning procedures,and surveillance through the management program. These advantages may directly benefit the milk quality.Diversion of abnormal milk at time of milking is critical to the milk quality. It is proposed to define abnormal milk as milkbeing visibly changed in homogeneity or colour from that of normal milk. Several enzymes and other milk componentsmay be involved in the forma...

  2. Prediction of Milk Quality Parameters Using Vibrational Spectroscopy and Chemometrics

    DEFF Research Database (Denmark)

    Eskildsen, Carl Emil Aae

    Vibrational spectroscopic techniques are widely used throughout all stages of food production. The analysis of raw materials, real-time process control, and end-product quality evaluation are all crucial steps in food production. In order to increase production throughput there is a need for speed...... fatty acids, protein fractions and coagulation properties from Fourier transform infrared measurements. This thesis shows how such predictions are trapped in a cage of covariance with major milk constituents like total fat and protein content. The prediction models for detailed milk composition...... are not based on causal relationships and this may seriously compromise calibration robustness. It is not recommended to implement indirect models for detailed milk composition in milk recording or breeding programs as such model are providing information on, for example, total protein rather than the specific...

  3. Prediction of Milk Quality Parameters Using Vibrational Spectroscopy and Chemometrics

    DEFF Research Database (Denmark)

    Eskildsen, Carl Emil Aae

    when collecting information from the different processing steps. Hence, conventional methods from analytical chemistry (like Kjeldahl digestion for protein determination) are not compatible with modern production methods. The aim of this thesis is to show how infrared spectroscopy may and may...... fatty acids, protein fractions and coagulation properties from Fourier transform infrared measurements. This thesis shows how such predictions are trapped in a cage of covariance with major milk constituents like total fat and protein content. The prediction models for detailed milk composition...... are not based on causal relationships and this may seriously compromise calibration robustness. It is not recommended to implement indirect models for detailed milk composition in milk recording or breeding programs as such model are providing information on, for example, total protein rather than the specific...

  4. Retrospective analysis of a listeria monocytogenes contamination episode in raw milk goat cheese using quantitative microbial risk assessment tools.

    Science.gov (United States)

    Delhalle, L; Ellouze, M; Yde, M; Clinquart, A; Daube, G; Korsak, N

    2012-12-01

    In 2005, the Belgian authorities reported a Listeria monocytogenes contamination episode in cheese made from raw goat's milk. The presence of an asymptomatic shedder goat in the herd caused this contamination. On the basis of data collected at the time of the episode, a retrospective study was performed using an exposure assessment model covering the production chain from the milking of goats up to delivery of cheese to the market. Predictive microbiology models were used to simulate the growth of L. monocytogenes during the cheese process in relation with temperature, pH, and water activity. The model showed significant growth of L. monocytogenes during chilling and storage of the milk collected the day before the cheese production (median increase of 2.2 log CFU/ml) and during the addition of starter and rennet to milk (median increase of 1.2 log CFU/ml). The L. monocytogenes concentration in the fresh unripened cheese was estimated to be 3.8 log CFU/g (median). This result is consistent with the number of L. monocytogenes in the fresh cheese (3.6 log CFU/g) reported during the cheese contamination episode. A variance-based method sensitivity analysis identified the most important factors impacting the cheese contamination, and a scenario analysis then evaluated several options for risk mitigation. Thus, by using quantitative microbial risk assessment tools, this study provides reliable information to identify and control critical steps in a local production chain of cheese made from raw goat's milk.

  5. Coagulation factor Xa signaling : the link between coagulation and inflammatory bowel disease?

    NARCIS (Netherlands)

    Borensztajn, Keren; Peppelenbosch, Maikel P.; Spek, C. Arnold

    2009-01-01

    Inflammatory bowel disease (IBD) is characterized by activation of the coagulation cascade and it has long been suspected that coagulation is an essential component of this still largely idiopathic group of diseases. The realization that coagulation factors are not only passive mediators in the prop

  6. Effect of heating strategies on whey protein denaturation--Revisited by liquid chromatography quadrupole time-of-flight mass spectrometry.

    Science.gov (United States)

    Akkerman, M; Rauh, V M; Christensen, M; Johansen, L B; Hammershøj, M; Larsen, L B

    2016-01-01

    Previous standards in the area of effect of heat treatment processes on milk protein denaturation were based primarily on laboratory-scale analysis and determination of denaturation degrees by, for example, electrophoresis. In this study, whey protein denaturation was revisited by pilot-scale heating strategies and liquid chromatography quadrupole time-of-flight mass spectrometer (LC/MC Q-TOF) analysis. Skim milk was heat treated by the use of 3 heating strategies, namely plate heat exchanger (PHE), tubular heat exchanger (THE), and direct steam injection (DSI), under various heating temperatures (T) and holding times. The effect of heating strategy on the degree of denaturation of β-lactoglobulin and α-lactalbumin was determined using LC/MC Q-TOF of pH 4.5-soluble whey proteins. Furthermore, effect of heating strategy on the rennet-induced coagulation properties was studied by oscillatory rheometry. In addition, rennet-induced coagulation of heat-treated micellar casein concentrate subjected to PHE was studied. For skim milk, the whey protein denaturation increased significantly as T and holding time increased, regardless of heating method. High denaturation degrees were obtained for T >100°C using PHE and THE, whereas DSI resulted in significantly lower denaturation degrees, compared with PHE and THE. Rennet coagulation properties were impaired by increased T and holding time regardless of heating method, although DSI resulted in less impairment compared with PHE and THE. No significant difference was found between THE and PHE for effect on rennet coagulation time, whereas the curd firming rate was significantly larger for THE compared with PHE. Micellar casein concentrate possessed improved rennet coagulation properties compared with skim milk receiving equal heat treatment.

  7. Genetic engineering and coagulation factors.

    Science.gov (United States)

    Fass, D N; Toole, J J

    1985-06-01

    It is unfortunate that we cannot report, in the area of coagulation, advances that have been seen in related fields such as thrombolytic therapy. The reported progress (Gold et al, 1984; Van de Werf et al, 1984) with human recombinant tissue plasminogen activator (Pennica et al, 1983) augers well for the application of recombinant technology to the problems faced by patients with coagulation defects. While plasminogen activator is being assessed in an acute therapeutic setting, its use signals a beginning of the application of the technology to abnormalities of the haemostatic mechanism. Chronic administration of coagulation factors for prophylaxis and replacement therapy would appear to be just one more step down the pathway illuminated by the biochemists, microbiologists and cell biologists who have preceded the clinicians in this promising area. There is no record of the use of genetically engineered materials in the treatment of coagulation defects, primarily because the body of knowledge and refined techniques have only recently been acquired. For this reason we have had to project developments in other areas onto the problems that exist for the haemostatically compromised patient. In describing the potential usefulness of these technologies, it is difficult to ascertain where the logical projection, from a fully investigated model system, diverges from flights of imaginative fancy. Cloning projects considered overly ambitious and grandiose at the beginning of this decade are already accomplished feats. The feasibility of gene therapy in the mammalian system has been demonstrated, and trade publications now discuss governmental approval for investigative use of this procedure in 1985. Panels of physicians, scientists and even politicians now seriously contemplate and promulgate views and regulations pertaining to the efficacy and ethics of the use of genetic engineering in the treatment of human disease. The haemophilias will certainly be among the first

  8. Human Milk Banking.

    Science.gov (United States)

    Haiden, Nadja; Ziegler, Ekhard E

    2016-01-01

    Human milk banks play an essential role by providing human milk to infants who would otherwise not be able to receive human milk. The largest group of recipients are premature infants who derive very substantial benefits from it. Human milk protects premature infants from necrotizing enterocolitis and from sepsis, two devastating medical conditions. Milk banks collect, screen, store, process, and distribute human milk. Donating women usually nurse their own infants and have a milk supply that exceeds their own infants' needs. Donor women are carefully selected and are screened for HIV-1, HIV-2, human T-cell leukemia virus 1 and 2, hepatitis B, hepatitis C, and syphilis. In the milk bank, handling, storing, processing, pooling, and bacterial screening follow standardized algorithms. Heat treatment of human milk diminishes anti-infective properties, cellular components, growth factors, and nutrients. However, the beneficial effects of donor milk remain significant and donor milk is still highly preferable in comparison to formula.

  9. challenges in management of warfarin anti-coagulation in advanced ...

    African Journals Online (AJOL)

    2013-07-01

    Jul 1, 2013 ... hyper-coagulable state in advanced HIV/AIDS patients has ... state in these patients with abnormalities in the coagulation ... Oral anti-coagulation therapy with warfarin ..... as stasis, trauma, or known hypercoagulability (e.g..

  10. SC response characteristics of two kinds of coagulant

    Institute of Scientific and Technical Information of China (English)

    杨万东; 宋爽; 史惠祥

    2002-01-01

    Automatic coagulant dosage control with streaming current (SC) technique is introduced in this paper. Aluminum and ferric coagulants are widely used in surface water treatment. The SC response characteristics of P-AlCl3 aluminum coagulant and P-FeCl3 ferric coagulant were investigated in this work. Bench-scale water treatment results were obtained from jar tests including rapid mixing, flocculation and undisturbed sedimentation. Results showed that aluminum coagulant is more sensitive than ferric coagulant to SC response.

  11. SC response characteristics of two kinds of coagulant

    Institute of Scientific and Technical Information of China (English)

    杨万东; 宋爽; 史惠祥

    2002-01-01

    Automatic coagulant dosage control with streaming current (SC) technique is in troduced inthis paper. Aluminum and ferric coagulants are widely used in surface water treatment. The SC response characteristics of P-AiCI3 aluminum coagulant and P-FeCI3 ferric coagulant were investigated in this work. Bench-scale water treatment results were obtained from jar tests including rapid mixing,flocculation and undisturbed sedimentation. Results showed that aluminum coagulant is more sensitive than ferric coagulant to SC response.

  12. Effect of calcium chelators on heat coagulation and heat-induced changes of concentrated micellar casein solutions: The role of calcium-ion activity and micellar integrity

    NARCIS (Netherlands)

    Kort, de E.J.P.; Minor, M.; Snoeren, T.A.L.; Hooijdonk, van A.C.M.; Linden, van der E.

    2012-01-01

    There is general consensus that calcium chelators enhance heat stability in milk. However, they increase the heat stability to considerably different extents. For this reason, the effect of various calcium chelators on heat coagulation and heat-induced changes of concentrated micellar casein

  13. Effect of calcium chelators on heat coagulation and heat-induced changes of concentrated micellar casein solutions: The role of calcium-ion activity and micellar integrity

    NARCIS (Netherlands)

    Kort, de E.J.P.; Minor, M.; Snoeren, T.A.L.; Hooijdonk, van A.C.M.; Linden, van der E.

    2012-01-01

    There is general consensus that calcium chelators enhance heat stability in milk. However, they increase the heat stability to considerably different extents. For this reason, the effect of various calcium chelators on heat coagulation and heat-induced changes of concentrated micellar casein solutio

  14. Coagulation and fibrinolysis during laparoscopic cholecystectomy

    DEFF Research Database (Denmark)

    Rahr, H B; Fabrin, K; Larsen, J F

    1999-01-01

    Laparoscopic surgery appears to be less traumatic to the patient than open surgery, but its influence upon coagulation and fibrinolysis is incompletely elucidated. Our aim was to measure markers of coagulation and fibrinolysis before, during. and after laparoscopic cholecystectomy (LC). Blood...

  15. Investigation of coagulation activity of natural coagulants from seeds of different leguminose species

    Directory of Open Access Journals (Sweden)

    Šćiban Marina B.

    2005-01-01

    Full Text Available The ability of seeds of plants: Phaseolus vulgaris, Robinia pseudoacacia Ceratonia siliqua and Amorpha fruticosa, to act as natural coagulants was tested using synthetic turbid water. This water was prepared by adding kaolin into tap water, just before the test. Active components were extracted from ground seeds with distilled water. The coagulation ability of this extract was assessed by the use of standard jar test measurements in water with various initial turbidity. Investigation of these natural coagulants was confirmed their positive coagulation activity. Of all plants that have been examined, the seed extract from Ceratonia siliqua appeared to be one of the most effective coagulants for water treatment. A dose of 20 mg/l of this coagulant resulted in 100% coagulation activity for clarification of water with 17.5 NTU initial turbidity.

  16. Influence of various coagulation factors on chemical composition of sera gained by centrifugation from casein gel

    Directory of Open Access Journals (Sweden)

    Jovanović Snežana T.

    2004-01-01

    Full Text Available Technological operations applied during curd processing influence syneresis and total solids content of cheese. Syneresis is not a simple physical process representing whey segregation due to curd contractions. Numerous factors can influence the process of syneresis. The aim of this work was to investigate the influence of various parameters (pH, quantity of CaCl2 added, temperature of coagulation and heat treatment on induced syneresis. Reconstituted instant skim milk (control samples and reconstituted instant skim milk heated at 87ºC for 10 min (experimental samples were coagulated at 30ºC and 35ºC, and pH of 5.8 and 6.2 with 100, 200 and 400 mg/l of CaCl2 added. According to our results, these parameters had significant influence on nitrogen content of serum as well as on the distribution of nitrogen matter from gel into sera. Due to the formation of coaggregates the best rheological properties of gel were obtained for experimental samples coagulated with 400 mg/l of CaCl2 added at pH 5.8 and temperature of 35ºC.

  17. Cow's milk and children

    Science.gov (United States)

    Milk and children; Cow’s milk allergy - children; Lactose intolerance - children ... You may have heard that cow's milk should not be given to babies younger than 1 year old. This is because cow's milk doesn't provide enough of certain ...

  18. Quantifying interspecific coagulation efficiency of phytoplankton

    DEFF Research Database (Denmark)

    Hansen, J.L.S.; Kiørboe, Thomas

    1997-01-01

    Non-sticky latex beads and sticky diatoms were used as models to describe mutual coagulation between sticky and non-sticky particles. in mixed suspensions of beads and Thalassiosira nordenskjoeldii, both types of particles coagulated into mixed aggregates at specific rates, from which the intersp......Non-sticky latex beads and sticky diatoms were used as models to describe mutual coagulation between sticky and non-sticky particles. in mixed suspensions of beads and Thalassiosira nordenskjoeldii, both types of particles coagulated into mixed aggregates at specific rates, from which....... nordenskjoeldii. Mutual coagulation between Skeletonema costatum and the non-sticky cel:ls of Ditylum brightwellii also proceeded with hall the efficiency of S. costatum alone. The latex beads were suitable to be used as 'standard particles' to quantify the ability of phytoplankton to prime aggregation...

  19. Textile wastewater purification through natural coagulants

    Science.gov (United States)

    Beltrán-Heredia, J.; Sánchez-Martín, J.; Rodríguez-Sánchez, M. T.

    2011-09-01

    A new coagulant obtained through polymerization of Acacia mearnsii de Wild tannin extract has been characterized in the removal of two dangerous dye pollutants: Alizarin Violet 3R and Palatine Fast Black WAN. This coagulant is lab-synthesized according to the etherification of tannins with glycidyltrimethylammonium chloride and formaldehyde and its performance in dye removal in terms of efficiency was high. Reasonably low coagulant dosages (ca. 50 mg L-1) reaches high capacity levels (around 0.8 for Alizarin Violet 3R and 1.6 for Palatine Fast Black WAN mg dye mg-1 of coagulant) and pH and temperature are not extremely affecting variables. The systems coagulant dyes were successfully modeled by applying the Langmuir hypothesis. q max and b parameters were obtained with an adjusted correlation factor ( r 2) above 0.8.

  20. Contribution of macrophages to proteolysis and plasmin activity in ewe bulk milk.

    Science.gov (United States)

    Caroprese, M; Marzano, A; Schena, L; Marino, R; Santillo, A; Albenzio, M

    2007-06-01

    A total of 225 bulk sheep milk samples were collected from 5 intensively managed flocks during early, mid, and late lactation to assess the contribution of macrophages to the regulation of the plasmin-plasminogen system. Samples were analyzed for composition, somatic cell counts, milk renneting characteristics, and for plasmin (PL), plasminogen (PG), and plasminogen activators (PA) activities. Isolation of macrophages from milk was performed using a magnetic positive separation and mouse antiovine macrophage antibody; separated cells were lysed by several freeze-thaw cycles, and activity of urokinase PA (u-PA) was determined. Plasmin activity decreased during lactation (42.06 +/- 0.66, early; 31.29 +/- 0.66, mid; 28.19 +/- 0.66 U/mL, late). The reduction in PL activity recorded in the mid and late lactation milk matched the increase in PG:PL ratio. The activity of PA increased throughout lactation; the highest value being recorded in the late lactation milk (260.20 +/- 8.66 U/mL). Counts of isolated and concentrated macrophages were higher in early and mid lactation milk (3.89 +/- 0.08 and 3.98 +/- 0.08 log10 cells/mL, respectively) than in late lactation milk (3.42 +/- 0.08 log10 cells/mL). Stage of lactation did not influence the activity of u-PA detected in isolated macrophages. The activity of u-PA associated with isolated milk macrophages only minimally contributed to total PA activity detected in milk. Proteolytic enzymes, associated with isolated macrophages, act on alpha-casein hydrolysis, as shown by urea-PAGE electrophoresis analysis. Somatic cell counts did not exceed 600,000 cells/mL, and this threshold can be considered a good index of health status of the flock and of the ability of milk to being processed. Our results lend support to the hypothesis that macrophages in ewe bulk milk from healthy flocks only slightly contribute to the activation of the PL-PG system.

  1. Relationship between the metabolite profile and technological properties of bovine milk from two dairy breeds elucidated by NMR-based metabolomics.

    Science.gov (United States)

    Sundekilde, Ulrik Kræmer; Frederiksen, Pernille Dorthea; Clausen, Morten Rahr; Larsen, Lotte Bach; Bertram, Hanne Christine

    2011-07-13

    The aim of the present study was to investigate the relationship between the metabolite profile of milk and important technological properties by using nuclear magnetic resonance (NMR)-based metabolomics. The metabolomics approach was introduced for the metabolic profiling of a set of milk samples from two dairy breeds representing a wide span in coagulation properties. The milk metabolite profiles obtained by proton and carbon NMR spectroscopy could be correlated to breed and, more interestingly, also with the coagulation profile, as established by traditional methods by using principal component analysis (PCA). The metabolites responsible for the separation into breed could mainly be ascribed to carnitine and lactose, whereas the metabolites varying in the samples with respect to coagulation properties included citrate, choline, carnitine, and lactose. The results found in the present study demonstrated a promising potential of NMR-based metabolomics for a rapid analysis and classification of milk samples, both of which are useful for the dairy industry.

  2. Multivariate factor analysis of Girgentana goat milk composition

    Directory of Open Access Journals (Sweden)

    Pietro Giaccone

    2010-01-01

    Full Text Available The interpretation of the several variables that contribute to defining milk quality is difficult due to the high degree of  correlation among them. In this case, one of the best methods of statistical processing is factor analysis, which belongs  to the multivariate groups; for our study this particular statistical approach was employed.  A total of 1485 individual goat milk samples from 117 Girgentana goats, were collected fortnightly from January to July,  and analysed for physical and chemical composition, and clotting properties. Milk pH and tritable acidity were within the  normal range for fresh goat milk. Morning milk yield resulted 704 ± 323 g with 3.93 ± 1.23% and 3.48±0.38% for fat  and protein percentages, respectively. The milk urea content was 43.70 ± 8.28 mg/dl. The clotting ability of Girgentana  milk was quite good, with a renneting time equal to 16.96 ± 3.08 minutes, a rate of curd formation of 2.01 ± 1.63 min-  utes and a curd firmness of 25.08 ± 7.67 millimetres.  Factor analysis was performed by applying axis orthogonal rotation (rotation type VARIMAX; the analysis grouped the  milk components into three latent or common factors. The first, which explained 51.2% of the total covariance, was  defined as “slow milks”, because it was linked to r and pH. The second latent factor, which explained 36.2% of the total  covariance, was defined as “milk yield”, because it is positively correlated to the morning milk yield and to the urea con-  tent, whilst negatively correlated to the fat percentage. The third latent factor, which explained 12.6% of the total covari-  ance, was defined as “curd firmness,” because it is linked to protein percentage, a30 and titatrable acidity. With the aim  of evaluating the influence of environmental effects (stage of kidding, parity and type of kidding, factor scores were anal-  ysed with the mixed linear model. Results showed significant effects of the season of

  3. Relationship of goat milk flow emission variables with milking routine, milking parameters, milking machine characteristics and goat physiology.

    Science.gov (United States)

    Romero, G; Panzalis, R; Ruegg, P

    2017-04-10

    The aim of this paper was to study the relationship between milk flow emission variables recorded during milking of dairy goats with variables related to milking routine, goat physiology, milking parameters and milking machine characteristics, to determine the variables affecting milking performance and help the goat industry pinpoint farm and milking practices that improve milking performance. In total, 19 farms were visited once during the evening milking. Milking parameters (vacuum level (VL), pulsation ratio and pulsation rate, vacuum drop), milk emission flow variables (milking time, milk yield, maximum milk flow (MMF), average milk flow (AVMF), time until 500 g/min milk flow is established (TS500)), doe characteristics of 8 to 10 goats/farm (breed, days in milk and parity), milking practices (overmilking, overstripping, pre-lag time) and milking machine characteristics (line height, presence of claw) were recorded on every farm. The relationships between recorded variables and farm were analysed by a one-way ANOVA analysis. The relationships of milk yield, MMF, milking time and TS500 with goat physiology, milking routine, milking parameters and milking machine design were analysed using a linear mixed model, considering the farm as the random effect. Farm was significant (Pvariables. Milk emission flow variables were similar to those recommended in scientific studies. Milking parameters were adequate in most of the farms, being similar to those recommended in scientific studies. Few milking parameters and milking machine characteristics affected the tested variables: average vacuum level only showed tendency on MMF, and milk pipeline height on TS500. Milk yield (MY) was mainly affected by parity, as the interaction of days in milk with parity was also significant. Milking time was mainly affected by milk yield and breed. Also significant were parity, the interaction of days in milk with parity and overstripping, whereas overmilking showed a slight tendency

  4. [Coagulation profiles during cardiac surgery].

    Science.gov (United States)

    Bitkova, E E; Zvereva, N Iu; Khvatov, V B; Chumakov, M V; Timerbaev, V Kh; Dublev, A V; Redkoborodyĭ, A V

    2014-01-01

    To evaluate patients' hemostasis after cardiac surgery using thromboelastometric and impedance aggregometry. 66 patients were examined intraoperatively. Comparison group included 45 blood donors. Hemostasis was tested for thromboelastometricRotem Gamma with the assessment of external (exTem) and internal (inTem) pathways of coagulation tests performed detection of heparin (hepTem) and cytochalasin-D-inactivation of platelets (fibTem) to assess the level of fibrinogen. Collagen-induced platelet aggregation was determined in an aggregometer CHRONO-LOG (USA). Significant deviations of the parameters of hemostasis were detected in 52 of the 66 studied patients. In group-1 (23 patients) revealed a residual effect of heparin. The effect manifested prolongation CT (clotting time) inTem to an average of 241 +/- 15 s, compared with CT hepTem--181 +/- 7. Patients in this group were in need of additional administration of protamine sulfate. Postoperative bleeding and resternotomia were observed in 3 patients of group-1. In group-2 (25 patients) CT inTem was 216 +/- 21 with significantly fewer CT hepTem (272 +/- 26). The data indicated excess of protamine sulfate. Platelets aggregation decreased compared to the norm. According to the obtained results, the addition of protamine sulfate is not required, however, in 7 cases the protamine sulfate was administered in a dose of 8.9 +/- 0.8 mg in 6 cases resternotomiya required. In the third group (n = 6) bleeding was observed in 4 patients. The difference in CT-hepCT was significant. Significant variations were revealed in the tests of the activity of the extrinsic pathway of coagulation and cytochalasin-D-induced inactivation of platelets: exMCF- 42 +/- 2 mm (normal 57 +/- 15 mm), fibMCF 5.0 +/- 0.3 mm (norm 12.8 +/- 4.3 mm). The concentration of platelets and their aggregation activity was sharply reduced. Disorders of hemostasis in the third group, designated as dilution coagulopathy. Turning thromboelastometric and impedance

  5. Aspectos físico-químicos e microbianos do queijo maturado por mofo obtido da coagulação mista com leite de cabra congelado e coalhada congelada Chemicophysical and microbiological aspects of cheese made of a mixed coagulation, ripened by mould using slow or fast frozen goat's milk and slow or fast frozen curd

    Directory of Open Access Journals (Sweden)

    Luciana Morita Katili

    2006-12-01

    Full Text Available A caprinocultura de leite tem sido apontada como uma alternativa econômica para as pequenas propriedades rurais, sendo que a produção de queijo pode aumentar a lucratividade devido ao valor agregado ao produto. No entanto, os animais apresentam uma estacionalidade produtiva, ou seja, em alguns períodos há abundância e em outros, escassez de leite. O congelamento do leite ou de coalhadas dessoradas para a produção de queijo consiste numa alternativa para contornar o problema. O objetivo do trabalho foi avaliar um queijo obtido de massa mole com coagulação mista, maturado pelo fungo Penicillium candidum utilizando-se leite congelado pelos processos lento (freezer comum ou rápido (nitrogênio líquido e a fabricação do mesmo queijo utilizando-se coalhada dessorada e congelada pelos mesmos processos. Verificou-se que os queijos resultantes do congelamento do leite e congelamento da coalhada pelos processos lento e rápido não diferiram dos queijos controle (sem congelamento quanto ao rendimento, características físico-químicas, composição e aspectos microbiológicos, mesmo quando comparados aos resultados obtidos na matéria seca do queijo.Milk goats are indicated as an economic alternative for small farmers and cheese making could improve their profits. Goat's milk has a seasonal production characteristic and shows periods of abundance and others of scarcity. The use of frozen milk or frozen curd to make cheese can be used to solve the problem. The aim of this work was to evaluate the preparation of cheese made from mixed curd and ripened by Penicillium candidum mould using slow frozen milk (in a domestic freezer or fast frozen milk (by liquid nitrogen. The slow frozen curd and fast frozen curd without whey were used. It was observed that the cheese from the slow and fast frozen milk and from the slow and fast frozen curd did not differ from the control cheese for the yield, chemicophysical characteristics, chemical composition

  6. Effect of solar radiation and flaxseed supplementation on milk production and fatty acid profile of lactating ewes under high ambient temperature.

    Science.gov (United States)

    Caroprese, M; Albenzio, M; Bruno, A; Fedele, V; Santillo, A; Sevi, A

    2011-08-01

    The objectives of this study were to evaluate the effects of protection from solar radiation and whole flaxseed supplementation on milk yield and milk fatty acid profile in lactating ewes exposed to high ambient temperature. The experiment was conducted during summer and involved 40 ewes divided into 4 groups. The ewes were either exposed (not offered shade) or protected from solar radiation (offered shade). For each solar radiation treatment, ewes were supplemented with whole flaxseed or not. Milk samples from each ewe were collected at the morning and afternoon milking every week, and analyzed for pH, total protein, casein, fat, and lactose content, somatic cell count, and renneting parameters (clotting time, rate of clot formation, and clot firmness after 30 min). At the beginning of the experiment, and then at d 23 and 44, milk samples were analyzed for milk fatty acids using gas chromatography. Flaxseed supplementation significantly increased milk yield, fat, protein, and casein yields, and somatic cell count, and increased fat and lactose contents of milk. A decrease of saturated fatty acids from C6:0 to C16:0 and an increase of C18:1 trans-11 and C18:2 cis-9,trans-11 was observed in milk from flaxseed-supplemented ewes. Flaxseed supplementation decreased saturated fatty acids content and increased total monounsaturated fatty acids content, the total content of isomers of conjugated linoleic acid, and polyunsaturated fatty acids content in milk. Flaxseed also increased the α-linolenic acid content of milk. As a result, milk from supplemented groups showed an increase in n-3 fatty acid content. Flaxseed supplementation decreased short-chain and medium-chain fatty acids, and increased long-chain fatty acid content of milk. On average, flaxseed supplementation increased the C18:2 cis-9,trans-11/C18:1 trans-11 Δ(9)-desaturase index starting from d 23 of the experiment, in correspondence with the highest C18:2 cis-9,trans-11 content of milk from flaxseed

  7. Enhanced coagulation for high alkalinity and micro-polluted water: the third way through coagulant optimization.

    Science.gov (United States)

    Yan, Mingquan; Wang, Dongsheng; Qu, Jiuhui; Ni, Jinren; Chow, Christopher W K

    2008-04-01

    Conventional coagulation is not an effective treatment option to remove natural organic matter (NOM) in water with high alkalinity/pH. For this type of water, enhanced coagulation is currently proposed as one of the available treatment options and is implemented by acidifying the raw water and applying increased doses of hydrolyzing coagulants. Both of these methods have some disadvantages such as increasing the corrosive tendency of water and increasing cost of treatment. In this paper, an improved version of enhanced coagulation through coagulant optimization to treat this kind of water is demonstrated. A novel coagulant, a composite polyaluminum chloride (HPAC), was developed with both the advantages of polyaluminum chloride (PACl) and the additive coagulant aids: PACl contains significant amounts of highly charged and stable polynuclear aluminum hydrolysis products, which is less affected by the pH of the raw water than traditional coagulants (alum and ferric salts); the additives can enhance both the charge neutralization and bridging abilities of PACl. HPAC exhibited 30% more efficiency than alum and ferric salts in dissolved organic carbon (DOC) removal and was very effective in turbidity removal. This result was confirmed by pilot-scale testing, where particles and organic matter were removed synergistically with HPAC as coagulant by sequential water treatment steps including pre-ozonation, coagulation, flotation and sand filtration.

  8. Short communication: Variation in the composition and properties of Swedish raw milk for ultra-high temperature processing.

    Science.gov (United States)

    Karlsson, Maria A; Langton, Maud; Innings, Fredrik; Wikström, Malin; Lundh, Åse Sternesjö

    2017-02-08

    The composition and properties of raw milk are of great importance for the quality and shelf life of the final dairy product, especially in products with a long shelf life [e.g., ultra-high temperature (UHT)-treated milk]. The objective of this study was to investigate the compositional variation in raw milk samples before processing at the dairy plant. Moreover, we wanted to investigate the effect of the UHT process on this variation (i.e., if the same variation could be observed in the corresponding UHT milk). The quality traits analyzed included detailed milk composition, counts of total and psychrotrophic bacteria, proteolytic activity, and color, as well as predictive measures of stability (i.e., ethanol stability and heat coagulating time). Samples of raw milk and the corresponding produced UHT milk were collected and analyzed on a monthly basis during 1 yr. Principal component analysis was used to identify months showing similarities and differences with respect to total variation. In contrast to previous studies, we observed only small variations between months and no clear effect of season for the raw milk. For the UHT milk, July and the winter months (December, January, and February) tended to separate from the other months. Quality traits showing significant variation were only to some extent identical in raw milk and UHT-processed milk. A better understanding of the natural variation in raw milk quality will provide opportunities to improve the shelf life of UHT-treated milk products.

  9. Coagulation abnormalities in the cirrhotic patient.

    Science.gov (United States)

    Muciño-Bermejo, Jimena; Carrillo-Esper, Raúl; Uribe, Misael; Méndez-Sánchez, Nahum

    2013-01-01

    The clotting process is a dynamic array of multiple processes which can be described in four phases: platelet plug initiation and formation, clotting process propagation by the coagulation cascade, clotting termination by antithrombotic mechanisms and clot removal by fibrinolysis. The liver plays a central role in each of these phases of clotting process, as it synthesizes the majority of coagulation factors and proteins involved in fibrinolysis as well as thrombopoeitin, which is responsible for platelet production from megakaryocytes. Many pathological processes associated with cirrhosis, such as portal hypertension and endothelial dysfunction, as well as co-morbid conditions, may also alter the coagulation process. Consequently, patients with liver disease have a disturbed balance of procoagulant and anti-coagulant factors which deviates from the normal coagulation cascade. This situation poses an additional problem in the diagnostic and therapeutic approach to this group of patients, since traditional coagulation test may not be reliable for assessing bleeding or thrombotic risk and traditional transfusional strategies may not be applicable in cirrhotic patients. In this article, we review the pathophysiological bases of coagulation abnormalities, in cirrhotic patients, the diagnostic therapeutic strategies to be followed and its impact on the clinical outcome in the cirrhotic patient.

  10. Feasibility Study of Moringa Oleifera as a Natural Coagulant for the Treatment of Dairy Wastewater

    Directory of Open Access Journals (Sweden)

    Pallavi N.

    2013-07-01

    Full Text Available India is a country of villages with animal husbandry as one of the most important occupations of the rural population. The dairy industry involves processing raw milk into products such as consumer milk, butter, cheese, yogurt, condensed milk, dried milk (milk powder, and ice cream, using processes such as chilling, pasteurization, and homogenization. Dairy effluents contain dissolved sugars and proteins, fats, and possibly residues of additives. The current technology for treating dairy wastewaters typically consists of biological aerobic and anaerobic digestion or facultative digestion. In the present study, a natural coagulant named Moringa Oleifera, was used to treat raw dairy wastewater. The Optimum MO dosage was found for 425, 212 and 150µm to be 300mgL-1, 500mgL-1 and 500mgL-1 respectively. Optimum pH of dairy wastewater to treat by Moringa Oleifera is 7.212µm particle size Moringa Oleifera reduced COD, total solids and oil & grease to 800, 884 and 94.4mgL-1 from its initial value of 2240, 1920 and 636.8mgL-1 respectively when experiments were run under optimum condition.

  11. Production, yield and characteristics of Feta and Domiati type cheeses produced from goat´s milk

    Directory of Open Access Journals (Sweden)

    Ida Drgalić

    2002-04-01

    Full Text Available Brined Feta and Domiati type cheeses were produced from whole goat´s milk. Different types of production were used; with and without goat´s milk acidification with citric acid. The effect of calcium chloride addition was also examined. Renneting of goat´s milk with 0.03% renilase was conducted at 40°C for Domiati type cheese and at 30°C for Feta type cheese. Additives (citric acid and calcium chloride presence had no effect on reneting time for Feta type cheeses while citric acid addition significantly reduced reneting time for Domiati type cheeses. Domiati type cheeses possessed softer consistency, lower acidity, lower protein and fat content than Feta type cheeses. The yield of Domiati type cheeses was approximately 18.37% higher than of Feta type cheeses. Ripening of both types of cheeses was conducted in the brine with 10% sodium chloride at 12°C for 14 days. All cheese samples had lower protein, fat and calcium content in comparison with quality of cheeses before ripening in a brine. This especially occurred in Feta type cheeses. Sensory evaluation of analysed type of cheese was determined at 7th and 14th day of ripening. Better sensory scores are obtained for both types of cheeses after 14 days of ripening, when flavour and taste improvements were significantly higher. The best scores were obtained for Domiati cheese samples from unacidified goat´s milk, regardles of calcium chloride addition.

  12. 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

    (before and after natural creaming), the whole morning milk, and the mixed vat milk had different chemical compositions, traditional coagulation properties, and curd-firming modeling parameters. These variations over the pasture season were similar to the residual variations with respect to chemical composition, and much lower with respect to coagulation and curd-firming traits. Much larger variations were noted in cream, cheese, and ricotta yields, as well as in nutrient recoveries in curd during the pasture season. The protein content of forage was correlated with some of the coagulation and curd-firming traits, the ether extract of forage was positively correlated with milk fat content and cheese yields, and fiber fractions of forage were unfavorably correlated with some of the chemical and technological traits. Traditional cheese- and ricotta-making procedures showed average cream, cheese, and ricotta yields of 6.3, 14.2, and 4.9%, respectively, and an overall recovery of almost 100% of milk fat, 88% of milk protein, and 60% of total milk solids.

  13. [Cow's milk protein allergy through human milk].

    Science.gov (United States)

    Denis, M; Loras-Duclaux, I; Lachaux, A

    2012-03-01

    Cow's milk protein allergy (CMPA) is the first allergy that affects infants. In this population, the incidence rate reaches 7.5%. The multiplicity and aspecificity of the symptoms makes its diagnosis sometimes complicated, especially in the delayed type (gastrointestinal, dermatological, and cutaneous). CMPA symptoms can develop in exclusively breastfed infants with an incidence rate of 0.5%. It, therefore, raises questions about sensitization to cow's milk proteins through breast milk. Transfer of native bovine proteins such as β-lactoglobulin into the breast milk is controversial: some authors have found bovine proteins in human milk but others point to cross-reactivity between human milk proteins and cow's milk proteins. However, it seems that a small percentage of dietary proteins can resist digestion and become potentially allergenic. Moreover, some authors suspect the transfer of some of these dietary proteins from the maternal bloodstream to breast milk, but the mechanisms governing sensitization are still being studied. Theoretically, CMPA diagnosis is based on clinical observations, prick-test or patch-test results, and cow's milk-specific IgE antibody concentration. A positive food challenge test usually confirms the diagnosis. No laboratory test is available to make a certain diagnosis, but the detection of eosinophil cationic protein (ECP) in the mother's milk, for example, seems to be advantageous since it is linked to CMA. Excluding cow's milk from the mother's diet is the only cure when she still wants to breastfeed. Usually, cow's milk proteins are reintroduced after 6 months of exclusion. Indeed, the prognosis for infants is very good: 80% acquire a tolerance before the age of 3 or 4 years. Mothers should not avoid dairy products during pregnancy and breastfeeding as preventive measures against allergy.

  14. Coagulation behavior of polyaluminum chloride:Effects of pH and coagulant dosage☆

    Institute of Scientific and Technical Information of China (English)

    Ning Wei; Zhongguo Zhang; Dan Liu; Yue Wu; Jun Wang; Qunhui Wang

    2015-01-01

    Coagulation mechanisms of polyaluminum chloride (PACl) at various dosages were studied using a conventional jar test at different final and initial pH values during treating kaolin suspension. The optimal final pH and dosages for PACl were obtained based on residual turbidity and zeta potential of flocs. The coagulation zones at various PACl dosages and solution pH values were developed and compared with those of alum. It is found that the optimal mechanism under acidic condition is charge neutralization, while alkaline condition wil facilitate the coagulation of PACl. Both charge neutralization coagulation and sweep coagulation can achieve high coagulation efficiency under the alkaline condition ranging from final pH 7.0 to 10.0. Stabilization, charge neutralization destabilization, restabilization and sweep zones occur successively with increasing PACl dosages with the final pH values fixed at 7.0 and 8.0, but restabilization zone disappears at final pH 10.0. When the final pH is not controlled and consequently decreases with increasing PACl dosage, no typical sweep zone can be observed and the coagulant efficiency decreases at high PACl dosage. It seems that the final pH is more meaningful than the initial pH for coagulation. Charge neutralization coagulation efficiency is dominated by zeta potential of flocs and PACl precipitates. The charge neutralization and sweep coagulation zones of PACl are broader in the ranges of coagulant dosage and pH than those of alum. The results are helpful for us to treat water and wastewa-ter using PACl and to understand the coagulation process of PACl.

  15. Influence of intramammary infection of a single gland in dairy cows on the cow's milk quality.

    Science.gov (United States)

    Bezman, Dror; Lemberskiy-Kuzin, Liubov; Katz, Gil; Merin, Uzi; Leitner, Gabriel

    2015-08-01

    Intramammary infection (IMI), comprises a group of costly diseases affecting dairy animals worldwide. Many dairy parlours are equipped with on-line computerised data acquisition systems designed to detect IMI. However, the data collected is related to the cow level, therefore the contribution of infected glands to the recorded parameters may be over estimated. The present study aimed at evaluating the influence of single gland IMI by different bacteria species on the cow's overall milk quality. A total of 130 cows were tested 239 times; 79 cows were tested once and the others were examined 2-8 times. All of the analysed data refer to the number of tests performed, taking into account the repeated testing of the same cows. Of the cows tested ~50% were free of infection in all 4 glands and the others were infected in one gland with different coagulase negative staphylococci (CNS), Streptococcus dysgalactiae, or were post infected with Escherichia coli (PIEc), i.e., free of bacterial infection at the time of sampling but 1-2 months after clinical infection by E. coli. Overall, infection with bacteria had significant effects on somatic cell count (SCC) and lactose concentration. Examining each bacterium reveals that the major influence on those parameters was the sharp decrease in lactose in the PIEc and curd firmness in PIEc and Strep. Individual gland milk production decreased ~20% in Strep. dysgalactiae- and ~50% in PIEc-infected glands with respect to glands with no bacterial findings. Significant differences were found in lactose, SCC, rennet clotting time and curd firmness in the milk of infected glands and among those, these parameters were significantly higher in Strep. dysgalactiae and PIEc than in CNS infected cows. The current results using quarter-milking reinforces the importance of accurate IMI detection in relation to economic and welfare factors, and moreover, emphasises the need for technical sensing and constant reporting to the farmer about changes

  16. [New oral anticoagulants - influence on coagulation tests].

    Science.gov (United States)

    Simeon, L; Nagler, M; Wuillemin, W A

    2014-01-01

    The new oral anticoagulants (NOACs) represent alternative antithrombotic agents for prophylaxis and therapy of thromboembolic diseases. They act either by inhibition of the clotting factor Xa or IIa (thrombin). As a consequence, they influence several coagulation assays (for example prothrombin time, activated partial thromboplastin time). Because of the short half-life of these new agents, these changes show great variations in the course of 24 hours. Furthermore, there are significant differences of laboratory results depending on the used reagents. We explain the influence of apixaban, rivaroxaban (factor Xa inhibitors) and dabigatran (thrombin inhibitor) on the most commonly used coagulation assays. Besides we show that this influence depends on the way of action of the drug as well as on the principle of the coagulation assay. Being aware of this relationships helps to interpret the results of coagulation assays under influence of NOACs correctly.

  17. Coagulation testing in the perioperative period

    Directory of Open Access Journals (Sweden)

    Venkatesan Thiruvenkatarajan

    2014-01-01

    Full Text Available Perioperative coagulation management is a complex task that has a significant impact on the perioperative journey of patients. Anaesthesia providers play a critical role in the decision-making on transfusion and/or haemostatic therapy in the surgical setting. Various tests are available in identifying coagulation abnormalities in the perioperative period. While the rapidly available bedside haemoglobin measurements can guide the transfusion of red blood cells, blood product administration is guided by many in vivo and in vitro tests. The introduction of newer anticoagulant medications and the implementation of the modified in vivo coagulation cascade have given a new dimension to the field of perioperative transfusion medicine. A proper understanding of the application and interpretation of the coagulation tests is vital for a good perioperative outcome.

  18. SIMULATION MODELING SLOW SPATIALLY HETER- OGENEOUS COAGULATION

    Directory of Open Access Journals (Sweden)

    P. A. Zdorovtsev

    2013-01-01

    Full Text Available A new model of spatially inhomogeneous coagulation, i.e. formation of larger clusters by joint interaction of smaller ones, is under study. The results of simulation are compared with known analytical and numerical solutions.

  19. Selenium content of milk and milk products of Turkey. II.

    Science.gov (United States)

    Yanardağ, R; Orak, H

    1999-04-01

    Selenium content of 1028 milk and milk products of Turkey are presented in this study. The selenium content of human milk (colostrum, transitional, and mature milk), various kinds of milk [cow, sheep, goat, buffalo, paper boxes (3%, 1.5%, 0.012% fat), bottled milk, condensed milk (10% fat), mineral added milk (1.6%), and banana, strawberry, and chocolate milk] and milk products (kefir, yogurt, Ayran, various cheese, coffee cream, ice cream, butter, margarine, milk powder, and fruit yogurt) in Turkey were determined by a spectrofluorometric method. The selenium levels of cow milks collected from 57 cities in Turkey were also determined. Selenium levels in cow milk varied with geographical location in Turkey and were found to be lowest for Van and highest for Aksaray. The results [milk (cow, sheep, goat, buffalo and human) and milks products] were compared with literature data from different countries.

  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. Effects of nucleotides and nucleosides on coagulation

    DEFF Research Database (Denmark)

    Bune, Laurids; Thaning, Pia; Johansson, Pär I;

    2010-01-01

    Nucleotides, including ADP, ATP and uridine triphosphate (UTP), are discharged profusely in the circulation during many pathological conditions including sepsis. Sepsis can cause hypotension and systemic activation of the coagulation and fibrinolytic systems in humans, which may cause disseminated...... intravascular coagulation. We investigated whether nucleotide-induced cardiovascular collapse as provoked by systemic infusion of adenosine, ADP, ATP, UTP and nitric oxide affected the haemostatic system as assessed by whole blood thromboelastography (TEG) analysis. Ten pigs received a randomized infusion...

  2. Coagulation testing in the perioperative period

    OpenAIRE

    Venkatesan Thiruvenkatarajan; Ashlee Pruett; Sanjib Das Adhikary

    2014-01-01

    Perioperative coagulation management is a complex task that has a significant impact on the perioperative journey of patients. Anaesthesia providers play a critical role in the decision-making on transfusion and/or haemostatic therapy in the surgical setting. Various tests are available in identifying coagulation abnormalities in the perioperative period. While the rapidly available bedside haemoglobin measurements can guide the transfusion of red blood cells, blood product administration is ...

  3. Effect of Fortifying Camel’s Milk with Skim Milk Powder on the Physicochemical, Microbiological and Sensory Characteristics of Set Yoghurt

    Directory of Open Access Journals (Sweden)

    Mortada Mohammed Salih

    2013-06-01

    Full Text Available The present study was carried out in the milk processing unit at college of animal production Science and Technology, Sudan University of Science and Technology during January-May 2012. The effect of fortification with skim milk powder (0, 5 and 7% to the camel’s milk on the quality of yoghurt during storage was investigated. Fresh camel’s milk was purchased from Alaas farm at Khartoum North. Nine litres of raw camel’s milk were divided into three portions. The first treatment was used as control. To the other two treatments 5 and 7% of skim milk powder was added to the camels milk respectively, then the milk in each treatment was heated in a water bath at 85°C for 30 min. Milk samples were cooled to 43°C and 2% of commercial yoghurt starter culture was added and packed into plastic cups (200 g capacity in triplicates. The plastic containers were incubated at 39°C until coagulation occurred (16 h thereafter samples from different treatments were stored at 4°C for 0, 5and 10 days. Yoghurt Samples were taken for chemical, microbiological and sensory analysis.The results indicated that yoghurt treated with 7% skim milk powder had the highest viscosity value (p≤0.01 during storage period. The control yoghurt had the highest pH value (p≤0.01 during storage period in comparison with other treatments. In this study no significant differences in chemical composition of the yoghurt from different treatments during storage were observed. The yoghurt sample treated with 7% skim milk powder was significantly higher (p≤0.05 in total bacterial count (7.70×106 cfu/mL than the control yoghurt (5.29×106 cfu/mL. No variations were observed in lactic acid bacteria count. Coliforms and E.coli bacteria were not detected in tested samples. The results indicated that yoghurt treated with 7% skim milk powder had the highest (p≤0.01 flavour. Also there was significant difference (p≤0.05 in overall acceptability in tested treatments. It is concluded

  4. [Incidental finding of pathological coagulation parameters].

    Science.gov (United States)

    Luxembourg, B; Lindhoff-Last, E

    2014-10-01

    Pathological coagulation parameters may reflect life-threatening hemorrhagic or thromboembolic diseases but may also be a laboratory result without any clinical significance, result from in vitro phenomena or preanalytical errors. This article gives an overview of potential pitfalls in coagulation diagnostics, lists the differential diagnoses of pathological coagulation parameters and describes further steps in the diagnostic approach to clarify pathological results. The focus lies on coagulation parameters that are frequently determined in routine clinical investigations, e.g. platelet count, prothrombin time, activated partial thromboplastin time (aPTT) and fibrinogen. Besides heparin, fondaparinux, danaparoid, and vitamin K antagonists, direct factor Xa inhibitors and direct thrombin inhibitors are nowadays available for therapeutic anticoagulation. This article gives an overview of the influence of anticoagulants on coagulation parameters which depends on the dose, the time of the last administration, as well as the method used for the determination of coagulation parameters. Moreover, common reasons for elevation of the fibrin degradation product D-dimer are presented. The clinical utility of D-dimer assays is limited by their poor specificity. Elevated D-dimer concentrations can be found in various diseases and also under normal physiological circumstances (e.g. in the elderly). Thus, the most useful clinical application of D-dimer is evidence of normal values to essentially rule out venous thromboembolism.

  5. Milk-alkali syndrome

    Science.gov (United States)

    ... this page: //medlineplus.gov/ency/article/000332.htm Milk-alkali syndrome To use the sharing features on this page, please enable JavaScript. Milk-alkali syndrome is a condition in which there ...

  6. Cow's milk - infants

    Science.gov (United States)

    ... page: //medlineplus.gov/ency/article/002448.htm Cow's milk - infants To use the sharing features on this ... old, you should not feed your baby cow's milk, according to the American Academy of Pediatrics (AAP). ...

  7. Breast milk jaundice

    Science.gov (United States)

    ... page: //medlineplus.gov/ency/article/000995.htm Breast milk jaundice To use the sharing features on this ... otherwise healthy, the condition may be called "breast milk jaundice." Causes Bilirubin is a yellow pigment that ...

  8. Breastfeeding and Breast Milk

    Science.gov (United States)

    ... Clinical Trials Resources and Publications Breastfeeding and Breast Milk: Condition Information Skip sharing on social media links Share this: Page Content Breastfeeding and Breast Milk: Condition Information​ ​​Breastfeeding, also called nursing, is the ...

  9. Special Milk Program

    Science.gov (United States)

    US Department of Agriculture, 2009

    2009-01-01

    The Special Milk Program provides milk to children in schools, child care institutions and eligible camps that do not participate in other Federal child nutrition meal service programs. The program reimburses schools and institutions for the milk they serve. In 2008, 4,676 schools and residential child care institutions participated, along with…

  10. Milk Allergy in Infants

    Science.gov (United States)

    ... Habits for TV, Video Games, and the Internet Milk Allergy in Infants KidsHealth > For Parents > Milk Allergy ... español Alergia a la leche en bebés About Milk Allergy People of any age can have a ...

  11. Milk demystified by chemistry.

    Science.gov (United States)

    Obladen, Michael

    2014-09-01

    This article traces the decline of milk from a heavenly elixir to a tradeable food. Early cultures regarded milk not as a simple nutrient, but a living fluid. Heroes and gods were believed to have been nurtured by animals after being abandoned. Character traits were assumed to be transmitted by milk; infantile diseases were attributed to "bad milk", whereas "good milk" was used as a remedy. With chemical methods developed at the end of the 18th century, it became known that human milk was higher in sugar and lower in protein than cow's milk. During the 19th century, "scientific" feeding emerged that meant modifying cow's milk to imitate the proportion of nutrients in human milk. In Boston from 1893, Rotch initiated the "percentage" method, requiring a physician's prescription. In Paris from 1894, Budin sterilized bottled infant milk. In Berlin in 1898, Rubner measured oxygen and energy uptake by calorimetry, prompting feeding by calories, and Czerny introduced regulated feeding by the clock. These activities ignored the emotional dimension of infant nutrition and the anti-infective properties of human milk. They may have also enhanced the decline in breastfeeding, which reached an all-time low in 1971. Milk's demystification made artificial nutrition safer, but paved the way for commercially produced infant formula.

  12. Energy and Carbon Impact of Precision Livestock Farming Technologies Implementation in the Milk Chain: From Dairy Farm to Cheese Factory

    Directory of Open Access Journals (Sweden)

    Giuseppe Todde

    2017-09-01

    Full Text Available Precision Livestock Farming (PLF is being developed in livestock farms to relieve the human workload and to help farmers to optimize production and management procedure. The objectives of this study were to evaluate the consequences in energy intensity and the related carbon impact, from dairy farm to cheese factory, due to the implementation of a real-time milk analysis and separation (AfiMilk MCS in milking parlors. The research carried out involved three conventional dairy farms, the collection and delivery of milk from dairy farms to cheese factory and the processing line of a traditional soft cheese into a dairy factory. The AfiMilk MCS system installed in the milking parlors allowed to obtain a large number of information related to the quantity and quality of milk from each individual cow and to separate milk with two different composition (one with high coagulation properties and the other one with low coagulation properties, with different percentage of separation. Due to the presence of an additional milkline and the AfiMilk MCS components, the energy requirements and the related environmental impact at farm level were slightly higher, among 1.1% and 4.4%. The logistic of milk collection was also significantly reorganized in view of the collection of two separate type of milk, hence, it leads an increment of 44% of the energy requirements. The logistic of milk collection and delivery represents the process which the highest incidence in energy consumption occurred after the installation of the PLF technology. Thanks to the availability of milk with high coagulation properties, the dairy plant, produced traditional soft cheese avoiding the standardization of the formula, as a result, the energy uses decreased about 44%, while considering the whole chain, the emissions of carbon dioxide was reduced by 69%. In this study, the application of advance technologies in milking parlors modified not only the on-farm management but mainly the

  13. Influence of milk quality and production protocol on proteolysis and lipolysis in Monti Dauni Meridionali Caciocavallo cheese.

    Science.gov (United States)

    Albenzio, Marzia; Santillo, Antonella; Russo, Donatella Esterina; Caroprese, Mariangela; Marino, Rosaria; Sevi, Agostino

    2010-11-01

    The aim of this study was to assess the effect of milk source and of cheese production protocol on proteolytic and lipolytic pattern of cheese during ripening. The study involved six dairy factories located in Monti Dauni Meridionali area of Southern Italy; three dairy factories processed the milk produced by their own cow herds, while the other three dairy factories processed the milk collected in other dairy farms located in the neighbouring area. Cow milk processed to cheese had different nutritional parameters and hygienic quality. Caciocavallo cheese showed differences in the evolution of proteolysis during ripening and in the intensity of the lipolytic process detected at the end of ripening. The main factors influencing Caciocavallo cheese features were the quality of the starting milk, differences in technological steps such as milk heating, type of starter cultures and coagulant used.

  14. Comparative evaluation of Bacillus licheniformis 5A5 and Aloe variegata milk-clotting enzymes

    Directory of Open Access Journals (Sweden)

    S. A. Ahmed

    2012-03-01

    Full Text Available The properties of a milk clotting enzyme (MCE produced by bacteria (Bacillus licheniformis 5A5 were investigated and compared to those of rennet extracted from a plant (Aloe variegata. Production of MCE by B. licheniformis 5A5 was better in static than in shaken cultures. Maximum activity (98.3 and 160.3 U/ml of clotting was obtained at 75ºC and 80ºC with bacterial and plant rennet, respectively. In the absence of substrate, the clotting activity of Aloe MCE was found to be less sensitive to heat inactivation up to 80ºC for 75 min, retaining 63.8% of its activity, while bacterial MCE was completely inhibited. CaCl2 stimulated milk clotting activity (MCA up to 2% and 1.5% for bacterial and plant enzymes. NaCl inhibited MCA for both enzymes, even at low concentration (1%. Plant MCE was more sensitive to NaCl at 3% concentration it retained 30.2% of its activity, whereas bacterial MCE retained 64.1%. Increasing skim milk concentration caused a significant increase in MCA up to 6% for both enzymes. Mn2+ stimulated the activity of bacterial and plant enzymes to 158.6 and 177.9%, respectively. EDTA and PMSF increased the activity of plant MCE by 34.4 and 41.1%, respectively, which is higher than those for the bacterial MCE (19.1 and 20.9%. Some natural materials activated MCE, the highest activation of bacterial MCE (128.1% was obtained in the presence of Fenugreek (with acid extraction. However Lupine Giza 1 (with neutral extraction gave the highest activation of plant MCE (137.9%. All extracts from Neem plant increased MCA at range from 105.6% to 136.4%. Plant MCE exhibited much better stability when stored at room temperature (25-30ºC for 30 days, retaining 51.2% of its activity. Bacterial MCE was highly stabile when stored under freezing (-18ºC, retaining 100% of its activity after 30 days. Moreover, bacterial MCE was highly tolerant to repeated freezing and thawing without loss of activity for 8 months.

  15. Phenotypic analysis of cheese yields and nutrient recoveries in the curd of buffalo milk, as measured with an individual model cheese-manufacturing process.

    Science.gov (United States)

    Cipolat-Gotet, C; Bittante, G; Cecchinato, A

    2015-01-01

    Traits associated with cheese yield and milk nutrient recovery in curd are used to describe the efficiency of the cheese-making process. This is fundamental for all dairy species, including the Italian Mediterranean buffalo, which is largely used for milk production aimed at the dairy industry. To assess cheese-making traits among buffalo, a model cheese-manufacturing process was tested; it was capable of processing 24 samples per run, using 0.5-L samples of milk from individual buffalo. In total, 180 buffalo reared in 7 herds located in Northeast Italy were sampled once. Briefly, each sample was weighed and heated (35°C for 30min), inoculated with starter culture (90min), and mixed with rennet (51.2 international milk-clotting units/L of milk). After 10min of gelation, the curd was cut; 5min after the cut, the curd was separated from the whey, and the curd was subjected to draining (for 30min) and pressing (18h). The curd and whey were weighed, analyzed for pH and the total solid, fat, lactose, and protein contents, and subjected to estimation of the energy content. Three measures of cheese yield (%CY), %CYCURD, %CYSOLIDS, and %CYWATER, were computed as the ratios between the weight of the curd, the curd dry matter, and the water retained in the curd, respectively, and the weight of the milk processed. These traits were multiplied by the daily milk yield to define the 3 corresponding measures of daily cheese yield (dCY, kg/d). The milk component recoveries (REC) in the curd, RECFAT, RECPROTEIN, and RECSOLIDS, represented the ratios between the weights of the fat, protein, and total solids in the curd, respectively, and the corresponding components in the milk. Finally, energy recovery (RECENERGY) was estimated. The values for %CYCURD, %CYSOLIDS, %CYWATER, RECPROTEIN, RECFAT, RECSOLIDS, and RECENERGY averaged 25.6, 12.7, 12.9, 80.4, 95.1, 66.7, and 79.3%, respectively, indicating that buffalo milk has a higher aptitude to cheese-making than bovine milk. The effect

  16. Diagnosis and treatment of disseminated intravascular coagulation.

    Science.gov (United States)

    Levi, M

    2014-06-01

    Disseminated intravascular coagulation (DIC) is a condition in which systemic activation of coagulation without a specific localization occurs, resulting in extensive formation of intravascular fibrin, particularly in small and midsize vessels. Disseminated intravascular coagulation may lead to several altered coagulation parameters, including a low platelet count, abnormal global clotting assays, low levels of physiological anticoagulant proteases, or increased fibrin degradation products. Also, more complex assays for activation of coagulation factors or pathways may indicate involvement of these molecules in DIC. None of these tests alone, however, can accurately ascertain or rebuff a diagnosis of DIC. Nonetheless, a combination of readily available routine assays may be instrumental in establishing a diagnosis of DIC and can also be useful to point to a subset of patients with DIC that may need definite, often costly, interventions in the hemostatic system. Current insights on relevant etiological pathways that may contribute to the occurrence of DIC have led to innovative therapeutic and adjunctive approaches to patient with DIC. Management options directed at the amelioration of hemostatic activation may tentatively be indicated and were found to be advantageous in experimental and clinical investigations. These treatments encompass elimination of tissue factor-mediated thrombin generation or restitution of normal anticoagulant function.

  17. Microrheological Coagulation Assay Exploiting Micromechanical Resonators.

    Science.gov (United States)

    Padovani, Francesco; Duffy, James; Hegner, Martin

    2017-01-03

    Rheological measurements in biological liquids yield insights into homeostasis and provide information on important molecular processes that affect fluidity. We present a fully automated cantilever-based method for highly precise and sensitive measurements of microliter sample volumes of human blood plasma coagulation (0.009 cP for viscosity range 0.5-3 cP and 0.0012 g/cm(3) for density range 0.9-1.1 g/cm(3)). Microcantilever arrays are driven by a piezoelectric element, and resonance frequencies and quality factors of sensors that change over time are evaluated. A highly accurate approximation of the hydrodynamic function is introduced that correlates resonance frequency and quality factor of cantilever beams immersed in a fluid to the viscosity and density of that fluid. The theoretical model was validated using glycerol reference solutions. We present a surface functionalization protocol that allows minimization of unspecific protein adsorption onto cantilevers. Adsorption leads to measurement distortions and incorrect estimation of the fluid parameters (viscosity and density). Two hydrophilic terminated self-assembled monolayers (SAMs) sensor surfaces are compared to a hydrophobic terminated SAM coating. As expected, the hydrophobic modified surfaces induced the highest mass adsorption and could promote conformational changes of the proteins and subsequent abnormal biological activity. Finally, the activated partial thromboplastin time (aPTT) coagulation assay was performed, and the viscosity, density, and coagulation rate of human blood plasma were measured along with the standard coagulation time. The method could extend and improve current coagulation testing.

  18. Magnetic particle imaging of blood coagulation

    Energy Technology Data Exchange (ETDEWEB)

    Murase, Kenya, E-mail: murase@sahs.med.osaka-u.ac.jp; Song, Ruixiao; Hiratsuka, Samu [Department of Medical Physics and Engineering, Division of Medical Technology and Science, Faculty of Health Science, Graduate School of Medicine, Osaka University, Osaka 565-0871 (Japan)

    2014-06-23

    We investigated the feasibility of visualizing blood coagulation using a system for magnetic particle imaging (MPI). A magnetic field-free line is generated using two opposing neodymium magnets and transverse images are reconstructed from the third-harmonic signals received by a gradiometer coil, using the maximum likelihood-expectation maximization algorithm. Our MPI system was used to image the blood coagulation induced by adding CaCl{sub 2} to whole sheep blood mixed with magnetic nanoparticles (MNPs). The “MPI value” was defined as the pixel value of the transverse image reconstructed from the third-harmonic signals. MPI values were significantly smaller for coagulated blood samples than those without coagulation. We confirmed the rationale of these results by calculating the third-harmonic signals for the measured viscosities of samples, with an assumption that the magnetization and particle size distribution of MNPs obey the Langevin equation and log-normal distribution, respectively. We concluded that MPI can be useful for visualizing blood coagulation.

  19. Viscoelastic coagulation testing: technology, applications, and limitations.

    Science.gov (United States)

    McMichael, Maureen A; Smith, Stephanie A

    2011-06-01

    Use of viscoelastic point-of-care (POC) coagulation instrumentation is relatively new to veterinary medicine. In human medicine, this technology has recently undergone resurgence owing to its capacity to detect hypercoagulability. The lack of sensitive tests for detecting hypercoagulable states, along with our current understanding of in vivo coagulation, highlights the deficiencies of standard coagulation tests, such as prothrombin and partial thromboplastin times, which are performed on platelet-poor plasma. Viscoelastic coagulation analyzers can provide an assessment of global coagulation, from the beginning of clot formation to fibrinolysis, utilizing whole blood. In people, use of this technology has been reported to improve management of hemostasis during surgery and decrease usage of blood products and is being used as a rapid screen for hypercoagulability. In veterinary medicine, clinical use of viscoelastic technology has been reported in dogs, cats, foals, and adult horses. This article will provide an overview of the technology, reagents and assays, applications in human and veterinary medicine, and limitations of the 3 viscoelastic POC analyzers in clinical use.

  20. Magnetic particle imaging of blood coagulation

    Science.gov (United States)

    Murase, Kenya; Song, Ruixiao; Hiratsuka, Samu

    2014-06-01

    We investigated the feasibility of visualizing blood coagulation using a system for magnetic particle imaging (MPI). A magnetic field-free line is generated using two opposing neodymium magnets and transverse images are reconstructed from the third-harmonic signals received by a gradiometer coil, using the maximum likelihood-expectation maximization algorithm. Our MPI system was used to image the blood coagulation induced by adding CaCl2 to whole sheep blood mixed with magnetic nanoparticles (MNPs). The "MPI value" was defined as the pixel value of the transverse image reconstructed from the third-harmonic signals. MPI values were significantly smaller for coagulated blood samples than those without coagulation. We confirmed the rationale of these results by calculating the third-harmonic signals for the measured viscosities of samples, with an assumption that the magnetization and particle size distribution of MNPs obey the Langevin equation and log-normal distribution, respectively. We concluded that MPI can be useful for visualizing blood coagulation.

  1. Coagulation management in patients undergoing neurosurgical procedures.

    Science.gov (United States)

    Robba, Chiara; Bertuetti, Rita; Rasulo, Frank; Bertuccio, Alessando; Matta, Basil

    2017-10-01

    Management of coagulation in neurosurgical procedures is challenging. In this contest, it is imperative to avoid further intracranial bleeding. Perioperative bleeding can be associated with a number of factors, including anticoagulant drugs and coagulation status but is also linked to the characteristic and the site of the intracranial disorder. The aim of this review will be to focus primarily on the new evidence regarding the management of coagulation in patients undergoing craniotomy for neurosurgical procedures. Antihemostatic and anticoagulant drugs have shown to be associated with perioperative bleeding. On the other hand, an increased risk of venous thromboembolism and hypercoagulative state after elective and emergency neurosurgery, in particular after brain tumor surgery, has been described in several patients. To balance the risk between thrombosis and bleeding, it is important to be familiar with the perioperative changes in coagulation and with the recent management guidelines for anticoagulated patients undergoing neurosurgical procedures, in particular for those taking new direct anticoagulants. We have considered the current clinical trials and literature regarding both safety and efficacy of deep venous thrombosis prophylaxis in the neurosurgical population. These were mainly trials concerning both elective surgical and intensive care patients with a poor grade intracranial bleed or multiple traumas with an associated severe traumatic brain injury (TBI). Coagulation management remains a major issue in patients undergoing neurosurgical procedures. However, in this field of research, literature quality is poor and further studies are necessary to identify the best strategies to minimize risks in this group of patients.

  2. Protein balance and evaluation of velocity constant k (drained rate on syneresis of milk

    Directory of Open Access Journals (Sweden)

    Migena Hoxha

    2013-12-01

    Full Text Available The syneresis process is influenced by various factors such as milk pH, curd incubation temperature, fat content, heat treatment of milk, acidity, salt, curd dimension and gel firmness at cutting time. The aim of this study was to investigate balance of protein, the syneresis kinetic of whey drainage and evaluation of velocity constant k (drained rate on curd incubation temperature (25 and 30oC and heat treatment (at 70oC for 5 minutes. Milk was sampled from cow, sheep and goat breeds. The milk samples were analyzed for physical and chemical properties (pH, acidity, protein, casein, fat and lactose, coagulation parameters (R coagulation time in minutes, curd firmness measured in volt after 20 minutes (A20 or 30 minutes (A30 and the rate of firming K20 in minutes as well as for whey volume drained after 30, 50, 70, 90, 110, 130 and 150 minutes. During this study it was observed that the curd incubation temperature is the major factor affecting syneresis. Velocity constant k value (drained rate is increased with higher temperature, but can be decrease significantly at low temperature. The syneresis rate differs between breed’s milk and is influenced by their coagulation properties. Regarding balance of protein, protein recovery and curd yield results to be higher at incubation temperature of 25oC, in spite of breed. Whey protein loss result to be higher for goat’s milk on two incubation temperature (41.05–58.35%, while the whey loss on sheep’s milk result to be lower (14.01–37.61%.

  3. Low-fat Gouda cheese made from bovine milk-olive oil emulsion: physicochemical and sensory attributes.

    Science.gov (United States)

    Felfoul, Imène; Bornaz, Salwa; Baccouche, Aroua; Sahli, Ali; Attia, Hamadi

    2015-10-01

    The objective of this paper is to study the effect of milk-fat replacement on Gouda cheeses composition, lipolysis and sensory characteristics. A Gouda cheese-like product was prepared from the substitution of milk fat with emulsified olive oil. For comparison, the low-fat variant without fat replacers and the full-fat cheese were also studied. Milk samples are initially pasteurized at 72 °C for 3 s, cooled to 35 °C, and added with 0.016 g L(-1) of lactic ferments and 0.30 mL L(-1) of microbial rennet. Total solids content was lower in cheeses containing fat replacers than in full and low-fat control cheeses due to the higher water-binding capacity of fat replacers. Free fatty acids rates were the highest in the case of reduced fat cheese-like product. The full-fat cheese showed a significantly higher overall impression score than all low-fat products.

  4. Removal of suspended substances by coagulation and foam separation from municipal wastewater.

    Science.gov (United States)

    Suzuki, Y; Maruyama, T; Tegane, H; Goto, T

    2002-01-01

    A new method for solid-liquid separation for wastewater incorporating simple operation and shortened treatment time is necessary for improvement of sewage systems. In this study, removal of suspended solids from municipal wastewater by coagulation and foam separation using coagulant and milk casein was examined. By adding casein before the foam separation process, the removal of suspended substances was dramatically improved. The optimum condition for treating sewage was 20 mg-Fe/L of FeCl3, 3 mg/L of casein, and pH 5.5, which resulted in a removal rates of over 98% for turbidity and SS. A removal of 96-98% was also possible for phosphate and anionic surfactant. When PAC was used, the floc was also efficiently recovered in foam by the addition of casein. It became clear that coagulation and foam separation using casein as the collector is an effective method for removing suspended solids in municipal wastewater in a short time (within 10 min).

  5. Treatment of surfactant stabilized oil-in-water emulsions by means of chemical oxidation and coagulation.

    Science.gov (United States)

    Kulik, N; Trapido, M; Veressinina, Y; Munter, R

    2007-12-01

    The model wastewater samples investigated in the current study represented oil-in-water (O/W) emulsions with small oil (diesel/black oil) and high surfactant (Anrol/Decon90) concentrations generated during washing of oil tankers or tank-wagons. Coagulation with aluminium sulphate, ferric chloride and lime milk, and chemical oxidation by hydrogen peroxide catalyzed ferrous ions were applied as traditional and advanced treatment processes, respectively. Coagulation proved more feasible for oil content removal than for COD reduction. Both COD and oil content removal, were higher if Anrol was used as a surface active agent. The comparison of wastewater samples with different oil products but the same detergent showed more effective black oil removal. Coagulation was found ineffective as a pre-treatment technology for biodegradability improvement and toxicity reduction in surfactant stabilized O/W emulsion wastewater samples. The application of Fenton chemistry showed significant COD, UV absorbance and BOD removal, but no improvement in wastewater samples biodegradability. The maximum COD reduction and oil content removal from wastewater samples was above 90%. The oxidation of wastewater containing Decon90 required higher dosages of the Fenton reagent than wastewater with Anrol. Both Anrol and Decon90 contaminated wastewater samples were found to be detoxified even after moderate hydrogen peroxide dosages had been applied in the oxidation step.

  6. Coagulation of carbon clusters in detonation front

    Science.gov (United States)

    Kupershtokh, A. L.; Ershov, A. P.; Medvedev, D. A.

    1996-05-01

    During the detonation synthesis, diamonds of ˜3 nm in size are produced from the excess carbon released in explosion. Coagulation occurs generally well below the melting temperature. Molecular dynamic simulations within the framework of simple Lennard-Jones model showed important features of interacting carbon clusters: 1) Coagulation is exothermic, and small clusters merge as liquid drops. Clusters larger than ˜3 nm unite keeping their shape, but surface atoms are in quasimolten state and can migrate between two grains. This "wetting" is rather slow. For small clusters there exist considerable temperature fluctuations due to interaction with the thermal bath. 2) Coagulation is accompanied by strong tensions. Both positive and negative pressure phases during the collision can reach ˜30 GPa. This can explain why the region of good diamond yield lies on P-T plane much higher than the graphite-diamond transition line.

  7. Monitoring Thermal Coagulation with Ultrasonic Textures

    Institute of Scientific and Technical Information of China (English)

    YANG Wei; ZHANG Su; CHEN Ya-zhu; CHEN Lei; HU Bing; MA Wei-yin

    2007-01-01

    The feasibility of using B-mode ultrasound image textures and pattern recognition technique to characterize the thermal coagulation in vitro during radiofrequency ablation was investigated.The changes of ultrasonic textures in the different regions of samples varied with the heating time in the in-vitro experiments, which would result in that the coagulated and noncoagulated regions of tissue had different ultrasonic textures.Using support vector machine to extract the ultrasonic texture features and characterize the state of tissue, the size and boundaries of thermal lesions could be detected and measured more exactly than only using the gray scale information of B-mode ultrasound image.The proposed method would be applied to the image-guided radiofrequency ablation (IGRA) procedure for monitoring the thermal coagulation.

  8. Coagulation function in patients with pancreatic carcinoma

    Institute of Scientific and Technical Information of China (English)

    WANG Hang-yan; XIU Dian-rong; LI Zhi-fei; WANG Gang

    2009-01-01

    Background The coagulation function in patients with pancreatic carcinoma is abnormal and the reason is not very clear. In this study, we retrospectively analyzed the coagulation function in patients with pancreatic carcinoma.Methods From June 2004 to December 2007, 132 patients received diagnosis and treatment in our hospital. The coagulative parameters including the prothrombin time, activated partial thromboplastin time, and fibrinogen levels were collected and studied retrospectively.Results The average fibrinogen levels in patients with pancreatic carcinoma, (476.21±142.05) mg/dl, were significantly higher than in patients with cholangiolithiasis, (403.28±126.41) mg/dl (P 0.05).Conclusions The level of fibrinogen in patients with pancreatic carcinoma was elevated. The elevated fibrinogen level may be associated with invasiveness and lymphatic metastasis. Using vitamin K in perioperation management did not reduce intraoperative blood loss.

  9. The investigation of coagulation activity of natural coagulants extracted from different strains of common bean

    Directory of Open Access Journals (Sweden)

    Šćiban Marina B.

    2010-01-01

    Full Text Available Coagulation and flocculation by adding chemicals are the methods that are usually used for removal of water turbidity. This study is concerned with the coagulation activity of extracts of various strains of bean. The aim was to ascertain if bean varieties influence coagulation activity. Active components were extracted from 1 g of ground sample with 100 ml distilled water. Contents of dry matter and nitrogen were specified in the solid samples, and the content of soluble nitrogen was determined in the extracts. These data were used to calculate the efficiency of extraction of nitrogen-containing compounds. The coagulation activity was assessed by jar test using synthetic turbid water, of the initial pH 9 and turbidity 35 NTU. The jar test was carried out by adding different amounts of extracts to model water, and stirring the content. After sedimentation for 1 h, residual turbidity was determined by turbidimeter and coagulation activity was calculated. The increment of organic matter concentration after the coagulation was also determined. These experiments confirmed that extracts of all investigated strains of bean could be used successfully as natural coagulants.

  10. Disseminated intravascular coagulation in burn injury.

    Science.gov (United States)

    Lippi, Giuseppe; Ippolito, Luigi; Cervellin, Gianfranco

    2010-06-01

    Disseminated intravascular coagulation (DIC) is a complex and multifaceted disorder characterized by the activation of coagulation and fibrinolytic pathways, consumption of coagulation factors, and depletion of coagulation regulatory proteins. The introduction into the circulation of cellular debris characterized by strong thromboplastic activity due to tissue factor exposition or release (in or from burned tissues), which can thereby activate extrinsic pathway of coagulation system and trigger massive thrombin generation when present in sufficient concentration, represents the most plausible biological explanation to support the development of intravascular coagulation in patients with burn injury. Severe burns left untreated might also lead to an immunological and inflammatory response (activation of the complement cascade), which can amplify fibrinolysis and blood clotting. Overall, the real prevalence of DIC in patients with burns is as yet unclear. Postmortem, retrospective, and even longitudinal investigations are in fact biased by several factors, such as the objective difficulty to establish whether DIC might have occurred as a primary complication of burns or rather as a consequence of other superimposed pathologies (e.g., sepsis, multiple organ failure), the different diagnostic criteria for assessing DIC, and the heterogeneity of the patient samples studied. Nevertheless, the current scientific evidence is consistent with the hypothesis that biochemical changes suggestive for DIC (hypercoagulability, hypo- and hyperfibrinolysis) are commonplace in patients with burn trauma, and their severity increases exponentially with the severity of injury. Overt DIC seems to occur especially in critically ill burn patients or in those with severe burns (up to third degree) and large involvement of body surface area, in whom an appropriate therapy might be effective to prevent the otherwise fulminant course. Although early prophylaxis with antithrombin concentrates

  11. Effects of nucleotides and nucleosides on coagulation

    DEFF Research Database (Denmark)

    Bune, Laurids; Thaning, Pia; Johansson, Pär I;

    2010-01-01

    intravascular coagulation. We investigated whether nucleotide-induced cardiovascular collapse as provoked by systemic infusion of adenosine, ADP, ATP, UTP and nitric oxide affected the haemostatic system as assessed by whole blood thromboelastography (TEG) analysis. Ten pigs received a randomized infusion......Nucleotides, including ADP, ATP and uridine triphosphate (UTP), are discharged profusely in the circulation during many pathological conditions including sepsis. Sepsis can cause hypotension and systemic activation of the coagulation and fibrinolytic systems in humans, which may cause disseminated.......7 ng/ml; P blood was evaluated by TEG. Circulating ADP induces hypocoagulation without signs of increased fibrinolysis as evaluated by TEG. The potential...

  12. Effect of rivaroxaban on blood coagulation using the viscoelastic coagulation test ROTEM™.

    Science.gov (United States)

    Casutt, M; Konrad, C; Schuepfer, G

    2012-11-01

    This study investigated the influence of the oral direct inhibitor of factor Xa rivaroxaban on blood coagulation measured by rotation thrombelastometry ROTEM™. Blood was obtained from 11 healthy male volunteers before and 2.5 h after oral administration of 10 mg rivaroxaban. In addition to standard coagulation tests clot formation was measured by ROTEM™ analyzing extrinsic (Extem) and intrinsic thrombelastometry (Intem). Significant differences to the baseline values were found in the Extem clotting time (Extem-CT, 58 ± 9 s and 87 ± 17 s, p coagulation by rivaroxaban.

  13. Protein composition of rhesus monkey milk: comparison to human milk.

    Science.gov (United States)

    Kunz, C; Lönnerdal, B

    1993-04-01

    1. Proteins in human milk and Rhesus monkey milk have been compared by FPLC gel filtration and anion exchange chromatography, SDS-Polyacrylamide gel electrophoresis, nitrogen and protein determination. 2. Mature Rhesus milk is higher in protein concentration (15-20 mg/ml) than human milk (8-9 mg/ml). 3. Non-Protein nitrogen is 6-13% in Rhesus milk but 25-30% in human milk. 4. Secretory IgA, lactoferrin, serum albumin, alpha-lactalbumin and lysozyme are present in Rhesus milk, but at a lower concentration than in human milk. 5. The casein subunit pattern is more complex in Rhesus milk compared to human milk. 6. The ratio of whey proteins to casein is similar in both milks (approximately 60/40). 7. A protein with a M(r) of 21,600 is a major component in monkey whey but is not found in human milk.

  14. Cow's milk proteins in human milk.

    Science.gov (United States)

    Coscia, A; Orrù, S; Di Nicola, P; Giuliani, F; Rovelli, I; Peila, C; Martano, C; Chiale, F; Bertino, E

    2012-01-01

    Cow's milk proteins (CMPs) are among the best characterized food allergens. Cow's milk contains more than twenty five different proteins, but only whey proteins alpha-lactalbumin, beta-lactoglobulin, bovine serum albumin (BSA), and lactoferrin, as well as the four caseins, have been identified as allergens. Aim of this study was to investigate by proteomics techniques cow's milk allergens in human colostrum of term and preterm newborns' mothers, not previously detected, in order to understand if such allergens could be cause of sensitization during lactation. Term colostrum samples from 62 healthy mothers and preterm colostrum samples from 11 healthy mothers were collected for this purpose. The most relevant finding was the detection of the intact bovine alpha-S1-casein in both term and preterm colostrum. Using this method, which allows direct proteins identification, beta-lactoglobulin was not detected in any of colostrum samples. According to our results bovine alpha 1 casein that is considered a major cow's milk allergen is readily secreted in human milk: further investigations are needed in order to clarify if alpha-1-casein has a major role in sensitization or tolerance to cow's milk of exclusively breastfed predisposed infants.

  15. 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.

  16. QUALITY OF YOGHURTS FROM GOAT'S MILK ENRICHED WITH MAGNESIUM CHLORIDE

    Directory of Open Access Journals (Sweden)

    Agata Znamirowska

    2015-02-01

    Full Text Available Goat’s milk can be enriched with magnesium in the form of chloride before pasteurization with a save dose, i.e. 20 mg of magnesium for 100 g of milk. Higher doses of magnesium can lead to coagulation of proteins since together with the increase of the dose of fortification there increases general acidity while pH of milk decreases. Together with the increase of the dose of fortification of yoghurts with magnesium there was shown an essential proportional increase of acidity and hardness of curds persisting for 21 days of storage. Enriching goat’s milk yoghurts with magnesium decreased the intensity of „goat” smell and aftertaste and did not cause a change in colour. The most favourable solution is the production of goat’s milk yoghurts enriched with 10-20 mg of magnesium in the form of magnesium chloride. Such doses of enrichment caused successive lowering of perceptibility of „goat” aftertaste and smell together with extension of storage time.

  17. [The implantation of bipolar coagulation to remove endometriosis foci].

    Science.gov (United States)

    Sobkiewicz, S; Palatyński, A; Salata, I

    2001-05-01

    The paper compares the results of bipolar coagulation bey means of ERBE ICC 300 diatermy coagulator and WISAP endocoagulator. The results of both types of coagulation were assessed with reference to the changes occurring on peritoneum ligamenti sacro-uterini, Douglas pouch and ovary. The best results of endometriosis foci coagulation were obtained with bipolar ball at 20-30 W; no side effects or feelings of malaise were observed in patients just after the operation or over a longer period of convalescence.

  18. Mathematical Model of Extrinsic Blood Coagulation Cascade Dynamic System

    Institute of Scientific and Technical Information of China (English)

    2000-01-01

    The blood coagulation system is very important to life. This paper presents a mathematical blood coagulation model for the extrinsic pathway. This model simulates clotting factor VIII, which plays an important role in the coagulation mechanism. The mathematical model is used to study the equilibrium stability, orbit structure, attractors and global stability behavior, with conclusions in accordance with the physiological phenomena. Moreover, the results provide information about blood related illnesses, which can be used for further study of the coagulation mechanism.

  19. The relationship between inflammation and the coagulation system

    NARCIS (Netherlands)

    Choi, Goda; Schultz, Marcus J; Levi, Marcel; van der Poll, Tom

    2006-01-01

    Inflammation and coagulation play pivotal roles in host defence. As phylogenetically old responses, there is extensive cross-talk between inflammation and coagulation in enabling an adequate immune response against potentially injurious stimuli. Immune cells are important in the initiation of coagul

  20. 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...

  1. Food Safety and Raw Milk

    Science.gov (United States)

    ... and Food Safety Food Safety Modernization Act Raw Milk Recommend on Facebook Tweet Share Compartir RAW MILK ... Decide? Questions & Answers Outbreak Studies Resources & Publications Raw Milk Infographic [PDF – 1 page] More Resources 5 Raw ...

  2. Milk: Past and Present

    Science.gov (United States)

    Bulajić, S.; Đorđević, J.; Ledina, T.; Šarčević, D.; Baltić, M. Ž.

    2017-09-01

    Although milk/dairy consumption is part of many cultures and is recommended in most dietary guidelines around the world, its contribution to overall diet quality remains a matter of controversy, leading to a highly polarized debate within the scientific community, media and public sector. The present article, at first, describes the evolutionary roots of milk consumption, then reviews the milk-derived bioactive peptides as health-promoting components. The third part of the article, in general, presents the associations between milk nutrients, disease prevention, and health promotion.

  3. 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.

  4. Diagnosis of overt disseminated intravascular coagulation in critically Ill adults by Sonoclot coagulation analysis.

    Science.gov (United States)

    Wan, Peng; Tong, Hua-Sheng; Zhang, Xing-Qin; Duan, Peng-Kai; Tang, You-Qing; Su, Lei

    2014-08-01

    Disseminated intravascular coagulation (DIC) diagnosis is hampered by the limited availability of reliable clinical or laboratory tests. Currently available tests are time consuming and expensive. We investigated whether coagulation and platelet function analyses using the Sonoclot system were suitable for overt DIC diagnosis in critically ill adults. This was an observational diagnostic study performed in 498 patients presenting with an underlying disorder associated with DIC. Overt DIC patients were identified according to an International Society on Thrombosis and Hemostasis (ISTH) score of >5. Coagulation and platelet parameters were analyzed using the Sonoclot system, and compared with ISTH as the gold standard. Receiver operating characteristic curves and area under the curves were used to evaluate the value of the Sonoclot parameters. There were no differences for age or gender between the groups. Significant correlations were observed between activated clotting time (ACT) and ISTH score (r = 0.7; P coagulation dysfunction in patients with overt DIC.

  5. Laboratory testing in disseminated intravascular coagulation.

    Science.gov (United States)

    Favaloro, Emmanuel J

    2010-06-01

    The diagnosis of disseminated intravascular coagulation (DIC) relies on clinical signs and symptoms, identification of the underlying disease, the results of laboratory testing, and differentiation from other pathologies. The clinical features mainly depend on the underlying cause of the DIC. The laboratory diagnosis of DIC uses a combination of tests because no single test result alone can firmly establish or rule out the diagnosis. Global tests of hemostasis may initially provide evidence of coagulation activation and later in the process provide evidence of consumption of coagulation factors, but their individual diagnostic efficiency is limited. Fibrinolytic markers, in particular D-dimer, are reflective of activation of both coagulation and fibrinolysis, so that a normal finding can be useful for ruling-out DIC. Decreased levels of the natural anticoagulants (in particular, antithrombin and protein C) are frequently observed in patients with DIC, but their measurement is not normally incorporated into standard diagnostic algorithms. New tests are being explored for utility in DIC, and some additional tests may be useful on a case-by-case basis, depending on the proposed cause of the DIC or their local availability. For example, clot waveform analysis is useful but currently limited to a single instrument. Also, procalcitonin is an inflammatory biomarker that may be useful within the context of septic DIC, and activated factor X clotting time is an emerging test of procoagulant phospholipids that also seems to hold promise in DIC.

  6. Genetically determined coagulation disorders in ischemic stroke

    NARCIS (Netherlands)

    M.P.J. van Goor (Marie-Louise)

    2004-01-01

    textabstractThe aim of the research described in this thesis was to investigate the role of genetically determined coagulation disorders in ischemic stroke. We therefore performed several retrospective studies and one prospective case-control study of patients with recent ischemic stroke (the COCOS

  7. Blood coagulation factor VIII: An overview

    Indian Academy of Sciences (India)

    G M Bhopale; R K Nanda

    2003-12-01

    Factor VIII (FVIII) functions as a co-factor in the blood coagulation cascade for the proteolytic activation of factor X by factor IXa. Deficiency of FVIII causes hemophilia A, the most commonly inherited bleeding disorder. This review highlights current knowledge on selected aspects of FVIII in which both the scientist and the clinician should be interested.

  8. Coagulation-flocculation studies of wastewaters

    NARCIS (Netherlands)

    Leentvaar, J.

    1982-01-01

    Although coagulation-flocculation processes have been practiced world-wide for almost a century in water treatment, several problems both in the theoretical and in the applied field have not been resolved yet. Especially interpretation of practical results with respect to governing coagula

  9. Haemostatic effects of recombinant coagulation factor VIIa

    NARCIS (Netherlands)

    Lisman, Johannes Antonius

    2002-01-01

    Recombinant coagulation factor VIIa (rFVIIa) has recently become available for treatment of patients with inhibitor-complicated haemophilia. It has been postulated that rFVIIa could become a universal haemostatic agent. Case reports and small studies confirm efficacy and safety of rFVIIa in a

  10. Blood coagulation: hemostasis and thrombin regulation.

    Science.gov (United States)

    Tanaka, Kenichi A; Key, Nigel S; Levy, Jerrold H

    2009-05-01

    Perioperative bleeding is a major challenge particularly because of increasing clinical use of potent antithrombotic drugs. Understanding current concepts of coagulation is important in determining the preoperative bleeding risk of patients, and in managing hemostatic therapy perioperatively. The serine protease thrombin plays pivotal roles in the activation of additional serine protease zymogens (inactive enzymatic precursors), cofactors, and cell-surface receptors. Thrombin generation is closely regulated to locally achieve rapid hemostasis after injury without causing uncontrolled systemic thrombosis. During surgery, there are major disturbances in coagulation and inflammatory systems because of hemorrhage/hemodilution, blood transfusion, and surgical stresses. Postoperative bleeding often requires allogeneic blood transfusions, which support thrombin generation and hemostasis. However, procoagulant activity and inflammation are increased postoperatively; thus, antithrombotic therapy may be required to prevent perioperative thrombotic complications. There have been significant advances in the management of perioperative hemostasis and thrombosis because of the introduction of novel hemostatic and antithrombotic drugs. However, a limitation of current treatment is that conventional clotting tests do not reflect the entire physiological processes of coagulation making optimal pharmacologic therapy difficult. Understanding the in vivo regulatory mechanisms and pharmacologic modulation of thrombin generation may help control bleeding without potentially increasing prothrombotic risks. In this review, we focus on the regulatory mechanisms of hemostasis and thrombin generation using multiple, simplified models of coagulation.

  11. Targeting exosites on blood coagulation proteases

    Directory of Open Access Journals (Sweden)

    Monteiro Robson Q.

    2005-01-01

    Full Text Available The high specificity of blood coagulation proteases has been attributed not only to residues surrounding the active site but also to other surface domains that are involved in recognizing and interacting with macromolecular substrates and inhibitors. Specific blood coagulation inhibitors obtained from exogenous sources such as blood sucking salivary glands and snake venoms have been identified. Some of these inhibitors interact with exosites on coagulation enzymes. Two examples are discussed in this short revision. Bothrojaracin is a snake venom-derived protein that binds to thrombin exosites 1 and 2. Complex formation impairs several exosite-dependent activities of thrombin including fibrinogen cleavage and platelet activation. Bothrojaracin also interacts with proexosite 1 on prothrombin thus decreasing the zymogen activation by the prothrombinase complex (FXa/FVa. Ixolaris is a two Kunitz tick salivary gland inhibitor, that is homologous to tissue factor pathway inhibitor. Recently it was demonstrated that ixolaris binds to heparin-binding exosite of FXa, thus impairing the recognition of prothrombin by the enzyme. In addition, ixolaris interacts with FX possibly through the heparin-binding proexosite. Differently from FX, the ixolaris-FX complex is not recognized as substrate by the intrinsic tenase complex (FIXa/FVIIIa. We conclude that these inhibitors may serve as tools for the study of coagulation exosites as well as prototypes for new anticoagulant drugs.

  12. Roles for vitamin K beyond coagulation

    Science.gov (United States)

    Recent interest in vitamin K has been motivated by evidence of physiological roles beyond that of coagulation. Vitamin K and vitamin K-dependent proteins may be involved in regulation of calcification, energy metabolism, and inflammation. However, the evidence for many of these proposed roles in the...

  13. Brownian coagulation at high particle concentrations

    NARCIS (Netherlands)

    Trzeciak, T. M.

    2012-01-01

    The process of Brownian coagulation, whereby particles are brought together by thermal motion and grow by collisions, is one of the most fundamental processes influencing the final properties of particulate matter in a variety of technically important systems. It is of importance in colloids, emulsi

  14. Using Goat's Milk, Barley Flour, Honey, and Probiotic to Manufacture of Functional Dairy Product.

    Science.gov (United States)

    Ismail, Magdy Mohamed; Hamad, Mohamed Farid; Elraghy, Esraa Mohamed

    2017-08-23

    Stirred yogurt manufactured using probiotic culture which usually called Rayeb milk in the Middle East region is one of the most important functional fermented milk products. To increase the health and functionality properties to this product, some ingredients like fruits, cereal, and whey protein are used in production. This study was carried out to prepare functional Rayeb milk from goat's milk, barley flour (15%) and honey (4%) mixtures using ABT culture. Also, vanilla and cocoa powder were used as flavorings. Adding barley flour and honey to goat's milk increased curd tension and water-holding capacity and decreased coagulation time and susceptibility to syneresis. The values of carbohydrate, total solids, dietary fiber, ash, total protein, water soluble nitrogen, total volatile fatty acids, unsaturated fatty acids, oleic, linoleic, α-linolenic acids, and antioxidant activity were higher in Rayeb milk supplemented with barley flour and honey than control. The viabilities of Lactobacillus acidophilus and Bifidobacterium lactis Bb12 (Chr. Hansen's Lab A/S) increased in fortified Rayeb milk. The recommended level of 10(7) cfu g(-1) of bifidobacteria as a probiotic was exceeded for these samples. Addition of vanilla (0.1%) or cocoa powder (0.5%) improved the sensory properties of fortified Rayeb milk.

  15. Optimized coagulation of high alkalinity, low temperature and particle water: pH adjustment and polyelectrolytes as coagulant aids.

    Science.gov (United States)

    Yu, Jianfeng; Wang, Dongsheng; Yan, Mingquan; Ye, Changqing; Yang, Min; Ge, Xiaopeng

    2007-08-01

    The Yellow River in winter as source water is characterized as high alkalinity, low temperature and low particle concentrations, which have brought many difficulties to water treatment plants. This study fully examines the optimized coagulation process of the Yellow River by conventional and pre-polymerized metal coagulants, pH adjustment and polyelectrolytes as the primary coagulants or coagulant aids. For all the metal coagulants, polyaluminum chlorides are superior to traditional metal coagulants due to their stable polymeric species and low consumption of alkalinity. The removal of natural organic matter by monomeric metal coagulants can be improved through pH adjustment, which is in accordance with the higher concentration of polymeric species formed at corresponding pH value. With the addition of polyelectrolytes as coagulant aids, the coagulation performance is significantly improved. The effective removal of dissolved organic matter is consistent with high charge density, while molecular weight is relatively important for removing particles, which is consistent with polyelectrolytes as primary coagulants. These results suggest that the coagulation mechanisms in the removal of dissolved organic matter and particles are different, which may be exploited for optimized coagulation for the typical source water in practice.

  16. Effect of chestnut tannin in the diet of lactating ewes on milk and cheese quality

    Directory of Open Access Journals (Sweden)

    A. Buccioni

    2010-04-01

    Full Text Available A commercial product consisting of pure soluble tannins extracted from chestnut wood was introduced into the diet of lactating ewes at pasture, at the level of 20 g / head / day in the concentrate mixed feed. The supplementation with tannins did not exert any influence on milk yield and on lactose and fat content of milk, but induced an increase in milk protein yield, apparently in heat coagulable proteins. This is maybe due to an increase of the rumen undegradable fraction of dietary proteins. The somatic cells count and the bacterial load of milk were not affected as well. Further studies are needed to confirm these important results, in order to optimize the nitrogen metabolic balance of ruminant animals, among the other advantages.

  17. Improvement of paint effluents coagulation using natural and synthetic coagulant aids.

    Science.gov (United States)

    Aboulhassan, M A; Souabi, S; Yaacoubi, A; Baudu, M

    2006-11-01

    The coagulant iron chloride and the flocculants Polysep 3000 (PO), Superfloc A-1820 (SU) and Praestol 2515 TR (PR) have been used in this study to show the efficiency of coagulation flocculation process in the chemical precipitation method for the removal of organic and colouring matters from the paint industry wastewater. This study also includes the amount of produced sludge. The results indicate that FeCl(3) is efficient at pH range 8-9 and at optimal dose of 650 mgl(-1). Iron chloride allows the removal of 82% of chemical oxygen demand (COD) and 94% of colour. However, sequential addition of coagulant and polymeric additives enhance clearly pollutant removal and produces less decanted sludge compared to the results obtained when the coagulant is used alone. The removal efficiency of COD reaches 91% and that of colour 99%. Coagulation-biflocculation process is more effective than the coagulation-monoflocculation one. The sequential addition of iron chloride, Polysep 3000 (cationic flocculant) and Praestol 2515 TR (anionic flocculant) seems to be the most suitable combination for the treatment of the paint industry wastewaters.

  18. Study on the removal of acid dyes using chitosan as a natural coagulant/coagulant aid.

    Science.gov (United States)

    Zonoozi, M H; Alavi Moghaddam, M R; Arami, M

    2011-01-01

    Chitosan was selected as a natural coagulating agent for the removal of acid dyes (Acid Blue 292; AB292, and Acid Red 398; AR398) from dye-containing solutions. The study was organised in two phases. In phase 1, chitosan was used alone as a natural coagulant for the removal of the dyes. For this purpose, the effect of different parameters including pH, chitosan dosage and initial dye concentration on the dye removal efficiency was examined. In phase 2 of the study, the application of chitosan as a natural coagulant aid in conjunction with polyaluminium chloride (PAC) was assessed. According to the results of phase 1, the best removal efficiencies occurred in an acidic pH range (less than 6) for both of the dyes. Also, excellent dye removal results (about 90%) were achieved with relatively low dosages of chitosan (30-35 mg L(-1) for AB292 and 50-60 mg L(-1) for AR398). However, the initial concentration of the dyes severely influenced the coagulation performance of chitosan, which can constrain the performance of chitosan as a natural coagulant. On the basis of the results of phase 2, chitosan, as a natural coagulant aid, noticeably enhanced the dye removal efficiency of PAC, especially in the case of AB292. Small amounts of chitosan (3 or 5 mg L(-1)) enhanced the dye removal efficiency of PAC up to 2.5 times for AB292.

  19. Enhanced coagulation for improving coagulation performance and reducing residual aluminum combining polyaluminum chloride with diatomite.

    Science.gov (United States)

    Hu, Wenchao; Wu, Chunde

    2016-01-01

    The feasibility of using enhanced coagulation, which combined polyaluminum chloride (PAC) with diatomite for improving coagulation performance and reducing the residual aluminum (Al), was discussed. The effects of PAC and diatomite dosage on the coagulation performance and residual Al were mainly investigated. Results demonstrated that the removal efficiencies of turbidity, dissolved organic carbon (DOC), and UV254 were significantly improved by the enhanced coagulation, compared with PAC coagulation alone. Meaningfully, the five forms of residual Al (total Al (TAl), total dissolved Al (TDAl), dissolved organic Al (DOAl), dissolved monomeric Al (DMAl), and dissolved organic monomeric Al (DOMAl)) all had different degrees of reduction in the presence of diatomite and achieved the lowest concentrations (0.185, 0.06, 0.053, 0.014, and 0 mg L(-1), respectively) at a PAC dose of 15 mg L(-1) and diatomite dose of 40 mg L(-1). In addition, when PAC was used as coagulant, the majority of residual Al existed in dissolved form (about 31.14-70.16%), and the content of DOMAl was small in the DMAl.

  20. Milking hygiene: new issues and opportunities from automatic milking

    Directory of Open Access Journals (Sweden)

    Lotte Bach Larsen

    2010-01-01

    Full Text Available Automatic milking offers the opportunity of in-line measurements of milk components, check of milking and cleaning procedures,and surveillance through the management program. These advantages may directly benefit the milk quality.Diversion of abnormal milk at time of milking is critical to the milk quality. It is proposed to define abnormal milk as milkbeing visibly changed in homogeneity or colour from that of normal milk. Several enzymes and other milk componentsmay be involved in the formation of clots in the milk. Based on reported changes in primarily the milk protein fraction asa response to infection of the mammary gland, different explanations for the generation of precipitates in mastitis milkare discussed. Automatic milking systems (AMS should have sensors to monitor and divert abnormal milk. The managementsystem of AMS provides an excellent opportunity to introduce Hazard Analyses Critical Control Points (HACCPsystems for surveying the milk quality. HACCP-based proposals are given for avoiding contamination of the bulk milk withmilk from cows with clinical mastitis and for ensuring a low bulk milk bacterial count.

  1. THE IMPORTANCE OF COAGULATION BATH IN ACRYLIC FIBER PRODUCTION

    Directory of Open Access Journals (Sweden)

    İsmail TİYEK

    2005-03-01

    Full Text Available In the production of acrylic fibers using wet-spinning method, fiber formation takes places in the coagulation bath. Therefore, physical properties of the fibers, produced by the wet-spinning method, is affected by coagulation bath conditions. For this reason, coagulation bath parameters have to be checked very well. In this paper, both the physical events such as diffusion and phase transition, occured in the coagulation bath, and some coagulation bath parameters that affect these physical events are studied. Furthermore, it is tried to express their affects on the physical characteristics of the fibers.

  2. Unidentified coagulation disorders in post-tonsillectomy hemorrhage.

    Science.gov (United States)

    Windfuhr, Jochen P; Chen, Yue-Shih; Remmert, Stephan

    2004-01-01

    We conducted a retrospective study of 6,966 patients who had undergone tonsillectomy or adenotonsillectomy to evaluate the incidence and clinical features of previously unidentified coagulation disorders in patients who experienced postoperative hemorrhage (n = 201). We found that post-tonsillectomy hemorrhage secondary to unidentified coagulation disorders is extremely rare. However, normal coagulation values and an insignificant history do not rule out coagulation disorders. If diffuse, persistent, and bilateral bleeding is not related to arterial hypertension, dissection technique, or local infection, a rapid and detailed analysis of coagulation factors should be considered.

  3. Fermented milk for hypertension

    DEFF Research Database (Denmark)

    Usinger, Lotte; Reimer, Christina; Ibsen, Hans

    2012-01-01

    Fermented milk has been suggested to have a blood pressure lowering effect through increased content of proteins and peptides produced during the bacterial fermentation. Hypertension is one of the major risk factors for cardiovascular disease world wide and new blood pressure reducing lifestyle...... interventions, such as fermented milk, would be of great importance....

  4. Milk Thistle (PDQ)

    Science.gov (United States)

    ... effective, and to slow the growth of cancer cells (see Question 3 and Question 6 ). Milk thistle is usually taken in capsules or tablets (see Question 5 ). Small studies of milk thistle have been done in acute lymphoblastic leukemia , prostate cancer , breast cancer , head and neck cancer , ...

  5. Herpesviruses and breast milk

    Directory of Open Access Journals (Sweden)

    C. Pietrasanta

    2014-06-01

    Full Text Available Breast milk has always been the best source of nourishment for newborns. However, breast milk can carry a risk of infection, as it can be contaminated with bacterial or viral pathogens. This paper reviews the risk of acquisition of varicella-zoster virus (VZV and cytomegalovirus (CMV, herpesviruses frequently detected in breastfeeding mothers, via breast milk, focusing on the clinical consequences of this transmission and the possible strategies for preventing it. Maternal VZV infections are conditions during which breastfeeding may be temporarily contraindicated, but expressed breast milk should always be given to the infant. CMV infection acquired through breast milk rarely causes disease in healthy term newborns; an increased risk of CMV disease has been documented in preterm infants. However, the American Academy of Pediatrics (AAP does not regard maternal CMV seropositivity as a contraindication to breastfeeding; according to the AAP, in newborns weighing less than 1500 g, the decision should be taken after weighing the benefits of breast milk against the risk of transmission of infection. The real efficacy of the different methods of inactivating CMV in breast milk should be compared in controlled clinical trials, rigorously examining the negative consequences that each of these methods can have on the immunological and nutritional properties of the milk itself, with a view to establish the best risk-benefit ratio of these strategies before they are recommended for use in clinical practice.

  6. Human Milk Fortification.

    Science.gov (United States)

    Simmer, Karen

    2015-01-01

    Human milk is the feed of choice for preterm infants. However, human milk does not provide enough nutrition, especially protein, for preterm infants to achieve target growth rates similar to those in utero (15-20 g/kg per day). Fortifiers for human milk, manufactured from bovine milk, are commercially available and routinely used for patients born milk fortifier that is manufactured from donor human milk is available in some developed countries and may confer some clinical benefits, including a reduction in necrotizing enterocolitis. Fortification can be added in a standardized protocol as per manufacturers' instructions. Human milk composition can be analyzed and fortification individualized to take into account the large variation from mother to mother. Alternatively, fortification can be increased in a stepwise manner based on assumed composition while monitoring blood urea levels for safety. The current aim is to prevent preterm infants dropping percentiles and falling below the 10th percentile at 36 weeks' corrected gestational age or discharge home. More data are required on how best to fortify human milk for preterm infants to achieve optimal growth, development and health outcomes in the long term. There is an urgent need for well-designed and informed randomized clinical trials in this vulnerable preterm population.

  7. Transglutaminase inhibitor from milk

    NARCIS (Netherlands)

    Jong, G.A.H. de; Wijngaards, G.; Koppelman, S.J.

    2003-01-01

    Cross-linking experiments of skimmed bovine milk with bacterial transglutaminase isolated from Streptoverticillium mobaraense showed only some degree of formation of high-molecular-weight casein polymers. Studies on the nature of this phenomenon revealed that bovine milk contains an inhibitor of tra

  8. Effects of different diets on milk yield and quality of lactating buffaloes: maize versus sorghum silage

    Directory of Open Access Journals (Sweden)

    A. Borghese

    2010-02-01

    Full Text Available Sixteen pluriparous lactating buffaloes were divided in two groups homogeneous for parity, lactation stage, milk yield and weight. The diets assigned to two groups, based on maize silage (M group and sorghum silage (S group, had the same energy-protein level (0.90 Milk FU/kg DM and 155 g/kg DM of crude protein. Five records of milk yield and quality during lactation were carried out. The physical-chemical characteristics (pH, fat, protein, lactose and urea, somatic cell count, coagulation properties and nutritional parameters (cholesterol, alfa tocopherol, 13 cis and trans retinol and 13 cis/trans retinol ratio were analysed. Statistical analysis was performed using a factorial model. The average daily milk yield during experimental period was similar: 9.29 and 9.55 kg respectively in M and S groups. Fat and protein content were not different, while the urea content was significantly different varying from 39.13 mg/dl in M group to 45.55 mg/dl in S group. The coagulation properties, the estimated Mozzarella yield, somatic cell count and the nutritional parameters analysed were not different between the two groups. These results indicate that the sorghum silage diet utilised did not affect the milk yield and quality, then it could be adopted in lactating buffaloes.

  9. Metoclopramide and breast milk.

    Science.gov (United States)

    de Gezelle, H; Ooghe, W; Thiery, M; Dhont, M

    1983-04-01

    Thirteen primiparous nursing mothers participated in this placebo-controlled double blind trial of metoclopramide. Therapy was started on the first postpartum day and continued for 8 days. Seven women received metoclopramide (10 mg, 3 X dd). Serum prolactin and milk yield were measured during the trial. The breast milk composition was analysed during the trial and weekly for 3 wk after the trial. A detailed analysis of the amino acid content was performed on the 6th and 21st postpartum days. During the early puerperium the total milk yield was ca. 50% greater in the metoclopramide-treated group compared to the control group. The evolution of the breast milk composition was similar for both groups, except for the amino acid content. The shift in amino acid composition occurred earlier in the treatment group indicating that metoclopramide enhances the rate of transition from colostrum to mature milk.

  10. Cow's Milk Allergy

    DEFF Research Database (Denmark)

    Høst, Arne; Halken, Susanne

    2014-01-01

    Since the 1930's the scientific literature on cow's milk protein allergy (CMPA) has accumulated. Over the last decade new diagnostic tools and treatment approaches have been developed. The diagnosis of reproducible adverse reactions to cow's milk proteins (CMP), i.e. CMPA, still has to be confirmed...... by controlled elimination and challenge procedures. Advanced diagnostic testing using epitope and microarray technology may in the future improve the diagnostic accuracy of CMPA by determination of specific IgE against specific allergen components of cow's milk protein. The incidence of CMPA in early childhood...... is approximately 2-3% in developed countries. Symptoms suggestive of CMPA may be encountered in 5-15% of infants emphasizing the importance of controlled elimination/milk challenge procedures. Reproducible clinical reactions to CMP in human milk have been reported in 0.5% of breastfed infants. Most infants...

  11. Milk Production in Croatia

    Directory of Open Access Journals (Sweden)

    Petar Bosnić

    2003-09-01

    Full Text Available In the last few years Croatian economy is restructuring through the processes of market liberalization and closing to EU, which is demanding some significant changes. Agriculture is in the process of reforms on the basis of CAP (Common Agricultural Policy policies of the EU, and those changes are producing different effects in each agricultural sector. The most sensitive area is livestock production, especially cattle and milking cows (production of meat and milk. This sector has insufficient production. More precise, domestic production in Croatia can satisfy around 80% of one-year consumption. This study shows economic position of production and processing of milk with the emphasis on primary milk production, processing of milk, domestic market and export-import situation. The goal is to consider the situation, position and possibilities for development of this sector.

  12. Monitoring structure development in milk acidification using diffuse reflectance profiles

    DEFF Research Database (Denmark)

    Skytte, Jacob Lercke; Andersen, Ulf; Møller, Flemming

    2012-01-01

    -optical tuneable filter to illuminate the sample. The generated beam is spectrally narrow and can be tuned in the spectral range from 450-1050 nm. This system is described in detail in [3]. It is a research platform, which is constantly developed and adjusted according to research needs. Besides providing a non....... It is therefore essential to monitor these structural changes and a variety of methods have been proposed to continuously follow this coagulation of milk [1]. Especially non-invasive methods for in situ production line application have been of interest. We propose a method for analyzing structural changes in milk......-invasive method, the system also has potential as a design platform for creating specialized and cost-efficient vision systems. Our preliminary results are highly encouraging and show a clear relation between rheology and diffuse reflectance. A factorial experiment studying the effects of the content of fat...

  13. 9 CFR 94.16 - Milk and milk products.

    Science.gov (United States)

    2010-01-01

    ... products, including dry whole milk, nonfat dry milk, dried whey, dried buttermilk, and formulations which... 9 Animals and Animal Products 1 2010-01-01 2010-01-01 false Milk and milk products. 94.16 Section... VESICULAR DISEASE, AND BOVINE SPONGIFORM ENCEPHALOPATHY: PROHIBITED AND RESTRICTED IMPORTATIONS § 94.16...

  14. Evaluation of the process of coagulation/flocculation of produced water using Moringa oleifera Lam. as natural coagulant

    Energy Technology Data Exchange (ETDEWEB)

    Santana, C.R.; Pereira, D.F.; Sousa, S.C S N.; Silva, G.F. [Universidade Federal de Sergipe (UFSE), Sao Cristovao, SE (Brazil). Dept. de Engenharia Quimica], e-mail: claudia@ufs.br; Cavalcanti, E.B. [Universidade Tiradentes (UNIT), SE (Brazil). Inst. de Tecnologia e Pesquisa

    2010-07-15

    In the lifetime of an oil well, there comes a moment when a lot of water begins to be produced along with oil, either by the conditions of the reservoir, or as a result of water injection in the secondary recovery of the well. An important step in such process involves the treatment of the produced water by means of coagulation techniques. Therefore, the use of environmentally correct coagulants is presented as a viable alternative and has demonstrated advantages over the use of chemical coagulants. The plant of the genus Moringa, whose species is oleifera Lam, stands out as one of the most promising natural coagulants. The present study investigated the evaluation of the coagulation/flocculation of produced water, using seeds of Moringa oleifera Lam. as coagulant. The results were very significant, demonstrating that Moringa oleifera Lam. can be used as a natural coagulant in this type of treatment. (author)

  15. Influence and comparison of thermal, ultrasonic and thermo-sonic treatments on microbiological quality and sensory properties of rennet cheese whey

    Directory of Open Access Journals (Sweden)

    Rajka Božanić

    2012-09-01

    Full Text Available Ultrasonication and thermo-sonication belong to alternative, non-thermal food processing methods. The aim of this study was to investigate the influence of different ultrasound power inputs (240 W, 320 W, 400 W without and in combination with heat pre-treatment on microbial inactivation and sensory properties of rennet cheese whey in comparison with conventional pasteurization batch processes. Ultrasonication treatments had no impact on reduction of any group of studied microorganisms. Microbial inactivation caused by thermo-sonication treatments with pre-heating to 35 °C or 45 °C increased with nominal power input and/or exposure times and was probably due to the heat improved ultrasonic cavitation. Thermo-sonication treatments at nominal power input (400 W and preheating to 55 °C were the most effective resulting in greater microbial reduction compared to that observed by simulating pasteurization processes, but occurred probably due to developed heat solely. Sensory properties after ultrasonication and thermo-sonication were considerably improved in comparison with that after simulated pasteurization processes. Mouth feel of whey samples was considerably better, there was no occurrence of sediment and colour remained unchanged in almost all samples.

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

    OpenAIRE

    Kolarov Ljiljana A.; Milanović Spasenija D.; Lončar Eva S.; Malbaša Radomir V.

    2009-01-01

    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 characterist...

  17. Automated monitoring of milk meters

    NARCIS (Netherlands)

    Mol, de R.M.; Andre, G.

    2009-01-01

    Automated monitoring might be an alternative for periodic checking of electronic milk meters. A computer model based on Dynamic Linear Modelling (DLM) has been developed for this purpose. Two situations are distinguished: more milking stands in the milking parlour and only one milking stand in the m

  18. [Disseminated intravascular coagulation: clinical and biological diagnosis].

    Science.gov (United States)

    Touaoussa, Aziz; El Youssi, Hind; El Hassani, Imane; Hanouf, Daham; El Bergui, Imane; Zoulati, Ghizlane; Amrani Hassani, Moncef

    2015-01-01

    Disseminated intravascular coagulation (DIC) is a syndrome characterized by the systemic activation of blood coagulation. Its pathophysiological mechanisms are complex and dependent on the underlying pathology, making the clinical and biological expression of quite variable DIC. Among the various biological parameters disrupted, most are not specific, and none of them allows in itself to make the diagnosis. All this does not facilitate the task of the practitioner for diagnosis of overt DIC, much less that of the non-overt DIC, early stage whose treatment would improve the prognosis. These considerations have led to develop scores, combining several parameters depending on their availability in daily practice, as well as their diagnostic relevance. Of all the scores, the ISTH (International society of thrombosis and hemostasis) remains the most used.

  19. EFFECTS OF ORAL CONTRACEPTIVES ON COAGULATING FACTORS

    Directory of Open Access Journals (Sweden)

    H.R. Sadeghipour Roudsari.

    1997-06-01

    Full Text Available Thirty young, healthy, nonsmoking women (mean age approximately 28 years taking low-dose oral contraceptive pills were recruited for the study of the effects of these pills on coagulating factors. Twenty subjects were taking LD pill (Ethinyl estradiol 0.03 mg, levonorgestrel 0.15 mg and 10 others were taking Cilest (Ethinyl estradiol 0.035 mg, Norgestimate 0.25 mg for six months. The control subjects did not receive any oral contraceptives or other medications. Our results showed that:"n1. There is no significant difference between the effects of LD and Cilest (with a different progestin content on coagulating factors."n2. No significant changes were observed between both LD users and controls in PT, APTT, and fibrinogen levels."n3. No significant changes were observed between both Cilest users and controls in PT, APTT, and fibrinogen levels."n

  20. Self-similar behavior for multicomponent coagulation

    Institute of Scientific and Technical Information of China (English)

    杨曼丽; 卢志明; 刘宇陆

    2014-01-01

    Self-similar behavior for the multicomponent coagulation system is investi-gated analytically in this paper. Asymptotic self-similar solutions for the constant ker-nel, sum kernel, and product kernel are achieved by introduction of different generating functions. In these solutions, two size-scale variables are introduced to characterize the asymptotic distribution of total mass and individual masses. The result of product kernel (gelling kernel) is consistent with the Vigli-Ziff conjecture to some extent. Furthermore, the steady-state solution with injection for the constant kernel is obtained, which is again the product of a normal distribution and the scaling solution for the single variable coag-ulation.

  1. Coagulation of dust particles in a plasma

    Science.gov (United States)

    Horanyi, M.; Goertz, C. K.

    1990-01-01

    The electrostatic charge of small dust grains in a plasma in which the temperature varies in time is discussed, pointing out that secondary electron emission might introduce charge separation. If the sign of the charge on small grains is opposite to that on big ones, enhanced coagulation can occur which will affect the size distribution of grains in a plasma. Two scenarios where this process might be relevant are considered: a hot plasma environment with temperature fluctuations and a cold plasma environment with transient heating events. The importance of the enhanced coagulation is uncertain, because the plasma parameters in grain-producing environments such as a molecular cloud or a protoplanetary disk are not known. It is possible, however, that this process is the most efficient mechanism for the growth of grains in the size range of 0.1-500 microns.

  2. Can dust coagulation trigger streaming instability?

    CERN Document Server

    Drazkowska, Joanna

    2014-01-01

    Streaming instability can be a very efficient way of overcoming growth and drift barriers to planetesimal formation. However, it was shown that strong clumping, which leads to planetesimal formation, requires a considerable number of large grains. State-of-the-art streaming instability models do not take into account realistic size distributions resulting from the collisional evolution of dust. We investigate whether a sufficient quantity of large aggregates can be produced by sticking and what the interplay of dust coagulation and planetesimal formation is. We develop a semi-analytical prescription of planetesimal formation by streaming instability and implement it in our dust coagulation code based on the Monte Carlo algorithm with the representative particles approach. We find that planetesimal formation by streaming instability may preferentially work outside the snow line, where sticky icy aggregates are present. The efficiency of the process depends strongly on local dust abundance and radial pressure g...

  3. Ventricular metastasis resulting in disseminated intravascular coagulation

    Directory of Open Access Journals (Sweden)

    Davis Ian D

    2005-05-01

    Full Text Available Abstract Background Disseminated Intravascular Coagulation (DIC complicates up to 7% of malignancies, the commonest solid organ association being adenocarcinoma. Transitional Cell Carcinoma (TCC has rarely been associated with DIC. Case presentation A 74-year-old woman with TCC bladder and DIC was found to have a cardiac lesion suspicious for metastatic disease. The DIC improved with infusion of plasma and administration of Vitamin K, however the cardiac lesion was deemed inoperable and chemotherapy inappropriate; given the patients functional status. We postulate that direct activation of the coagulation cascade by the intraventricular metastasis probably triggered the coagulopathy in this patient. Conclusion Cardiac metastases should be considered in cancer patients with otherwise unexplained DIC. This may influence treatment choices.

  4. [Disseminated intravascular coagulation in solid tumours].

    Science.gov (United States)

    Ferrand, François Régis; Garcia-Hejl, Carine; Moussaid, Yassine; Schernberg, Antoine; Bidard, François-Clément; Pavic, Michel; Khenifer, Safia; Stoclin, Annabelle

    2014-06-01

    Disseminated intravascular coagulation (DIC) is a complex abnormality of hemostasis with dramatic consequences and long described as associated with tumors. Yet the diagnosis and management of paraneoplastic DIC are poorly defined. The purpose of this paper is to review DIC associated with solid tumors, at the pathophysiological and therapeutic levels in particular. We also report data from a recent retrospective series of patients with DIC in the context of a solid tumor, to illustrate the epidemiological, clinical and prognostic.

  5. Modelling Coagulation Systems: A Stochastic Approach

    CERN Document Server

    Ryazanov, V V

    2011-01-01

    A general stochastic approach to the description of coagulating aerosol system is developed. As the object of description one can consider arbitrary mesoscopic values (number of aerosol clusters, their size etc). The birth-and-death formalism for a number of clusters can be regarded as a partial case of the generalized storage model. An application of the storage model to the number of monomers in a cluster is discussed.

  6. Coagulation Factor IX for Hemophilia B Therapy


    OpenAIRE

    Orlova, N.; Kovnir, S.; Vorobiev, I.; Gabibov, A.

    2012-01-01

    Factor IX is a zymogen enzyme of the blood coagulation cascade. Inherited absence or deficit of the IX functional factor causes bleeding disorder hemophilia B, which requires constant protein replacement therapy. Reviewed herein are the current state in the manufacturing of FIX, improved variants of the recombinant protein for therapy, transgenic organisms for obtaining FIX, and the advances in the gene therapy of hemophilia B.

  7. 7 CFR 1160.109 - Milk.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 9 2010-01-01 2009-01-01 true Milk. 1160.109 Section 1160.109 Agriculture Regulations... Orders; Milk), DEPARTMENT OF AGRICULTURE FLUID MILK PROMOTION PROGRAM Fluid Milk Promotion Order Definitions § 1160.109 Milk. Milk means any class of cow's milk produced in the United States. ...

  8. Electrocoagulation versus chemical coagulation: coagulation/flocculation mechanisms and resulting floc characteristics.

    Science.gov (United States)

    Harif, Tali; Khai, Moti; Adin, Avner

    2012-06-15

    Electrocoagulation (EC) and chemical coagulation (CC) are employed in water treatment for particle removal. Although both are used for similar purposes, they differ in their dosing method - in EC the coagulant is added by electrolytic oxidation of an appropriate anode material, while in CC dissolution of a chemical coagulant is used. These different methods in fact induce different chemical environments, which should impact coagulation/flocculation mechanisms and subsequent floc formation. Hence, the process implications when choosing which to apply should be significant. This study elucidates differences in coagulation/flocculation mechanisms in EC versus CC and their subsequent effect on floc growth kinetics and structural evolution. A buffered kaolin suspension served as a representative solution that underwent EC and CC by applying aluminum via additive dosing regime in batch mode. In EC an aluminum anode generated the active species while in CC, commercial alum was used. Aluminum equivalent doses were applied, at initial pH values of 5, 6.5 and 8, while samples were taken over pre-determined time intervals, and analyzed for pH, particle size distribution, ζ potential, and structural properties. EC generated fragile flocs, compared to CC, over a wider pH range, at a substantially higher growth rate, that were prone to restructuring and compaction. The results suggest that the flocculation mechanism governing EC in sweep floc conditions is of Diffusion Limited Cluster Aggregation (DCLA) nature, versus a Reaction Limited Cluster Aggregation (RLCA) type in CC. The implications of these differences are discussed.

  9. CONDUCTIVITY OF DONKEY MILK

    Directory of Open Access Journals (Sweden)

    F. Conte

    2009-06-01

    Full Text Available The electrical conductivity (EC of milk is considered as one of the most important parameters which supports the diagnosis of mastitis in cows.Milk ions have a considerable influence on EC and their concentrations vary depending on animal species, season, lactation stage, etc. Some components of milk can change the EC, e.g. lactose. A negative correlation between EC values and the concentration of lactose is noticed, as a consequence of the inverse relation between this disaccharide and the chlorine content in milk. Fat and casein contents exert some influence on the EC, too. This study provides preliminary results on the physiological EC values in donkey milk and aims to highlight any correlation with some of its chemical-physical parameters and Somatic Cell Count (SCC. Mean EC value in donkey milk was found to be 3.57 mS. Statistically significant correlations were found between EC and SCC (r = 0.57 , p < 0.01 and between EC and (r = 0.30 , p < 0.05. The EC and lactose were not correlated although a reduction of EC was often observed when the lactose content increased, as reported in the literature for bovine milk. According to the EC can be considered as a reliable parameter to identify any breast disorder, taking into account the physiological factors that influence EC.

  10. Bovine milk glycome.

    Science.gov (United States)

    Tao, N; DePeters, E J; Freeman, S; German, J B; Grimm, R; Lebrilla, C B

    2008-10-01

    Bovine milk oligosaccharides have several potentially important biological activities including the prevention of pathogen binding to the intestinal epithelial and as nutrients for beneficial bacteria. It has been suggested that milk oligosaccharides are an important source of complex carbohydrates as supplements for the food and the pharmaceutical industries. However, only a small number of structures of bovine milk oligosaccharides (bMO) are known. There have been no systematic studies on bMO. High-performance mass spectrometry and separation methods are used to evaluate bMO, and nearly 40 oligosaccharides are present in bovine milk. Bovine milk oligosaccharides are composed of shorter oligomeric chains than are those in human milk. They are significantly more anionic with nearly 70%, measured abundances, being sialylated. Additionally, bMO are built not only on the lactose core (as are nearly all human milk oligosaccharides), but also on lactose amines. Sialic acid residues include both N-acetyl and N-glycolylneuraminic acid, although the former is significantly more abundant.

  11. NMR-based milk metabolomics

    DEFF Research Database (Denmark)

    Sundekilde, Ulrik; Larsen, Lotte Bach; Bertram, Hanne Christine S.

    2013-01-01

    Milk is a key component in infant nutrition worldwide and, in the Western parts of the world, also in adult nutrition. Milk of bovine origin is both consumed fresh and processed into a variety of dairy products including cheese, fermented milk products, and infant formula. The nutritional quality...... and processing capabilities of bovine milk is closely associated to milk composition. Metabolomics is ideal in the study of the low-molecular-weight compounds in milk, and this review focuses on the recent nuclear magnetic resonance (NMR)-based metabolomics trends in milk research, including applications linking...... the milk metabolite profiling with nutritional aspects, and applications which aim to link the milk metabolite profile to various technological qualities of milk. The metabolite profiling studies encompass the identification of novel metabolites, which potentially can be used as biomarkers or as bioactive...

  12. Disseminated intravascular coagulation: testing and diagnosis.

    Science.gov (United States)

    Wada, Hideo; Matsumoto, Takeshi; Yamashita, Yoshiki; Hatada, Tsuyoshi

    2014-09-25

    Abnormalities of the hemostatic system in patients with DIC result from the sum of vectors for hypercoagulation and hyperfibrinolysis. DIC is classified into hyperfibrinolysis, hypercoagulation, massive bleeding or nonsymptomatic types according to the balance of the two vectors. Both the antithrombin (AT) and protein C (PC) levels are significantly low in patients with septic DIC, and reduced amounts of AT and PC result in the lack of inhibition of thrombin and activated FVIII, respectively. Thrombin activates FVIII, while activated FVIII accelerates the coagulation pathway to generate thrombin; thus activation of the coagulation system persists. Three sets of diagnostic criteria have been established by the Japanese Ministry of Health, Labour and Welfare, International Society of Thrombosis and Haemostasis and Japanese Association for Acute Medicine, respectively. Although these three diagnostic criteria score hemostatic abnormalities using similar global coagulation tests, the sensitivity and/or specificity for death differ. Treatment with AT or activated PC may not improve the outcomes of patients with sepsis at the early stage, although they may improve the outcomes in those with DIC. Therefore, new diagnostic criteria for determining the appropriate time to initiate anticoagulant treatment are required.

  13. Coagulation factor VIII activity in diabetic patients

    Directory of Open Access Journals (Sweden)

    Nermina Babić

    2011-02-01

    Full Text Available Aim To examine coagulation factor VIII activity in plasma, as a risk factor for thrombosis, in the patients with diabetes mellitus (DM. Also, to assess its relationship with ibrinogen and fasting blood glucose concentrations and with body mass index. Methods The plasma coagulation factor VIII activity, plasma levels of ibrinogen and blood glucose concentrations were measured in 30 patients with DM type 1, 30 patients with DM type 2 and in 30 healthy subjects. Body weight and body height were also measured and BMI was calculated.Results The plasma factor VIII activity in patients with DM type 1 and patients with DM type 2 was signiicantly higher than the values measured in healthy subjects. There was no signiicant difference in the factor VIII activity between patients with DM type 1 and type 2. The concentrations of ibrinogen and blood glucose in both groups of patients were signiicantly higher than in the group of healthy subjects. Patients with DM type 2 had a signiicantly higher BMI compared to healthy subjects, as well as compared to patients with DM type 1. There was a signiicant positive correlation between plasma factor VIII activity and plasma level of ibrinogen and a signiicant negative correlation between factor VIII activity and BMI in patients with DM type 2. Conclusion Diabetic patients have the elevated plasma coagulation factor VIII activity and increased ibrinogen concentration thus an increased risk of thrombosis and vascular diseases.

  14. Fermented milk for hypertension.

    Science.gov (United States)

    Usinger, Lotte; Reimer, Christina; Ibsen, Hans

    2012-04-18

    Fermented milk has been suggested to have a blood pressure lowering effect through increased content of proteins and peptides produced during the bacterial fermentation. Hypertension is one of the major risk factors for cardiovascular disease world wide and new blood pressure reducing lifestyle interventions, such as fermented milk, would be of great importance. To investigate whether fermented milk or similar products produced by lactobacilli fermentation of milk proteins has any blood pressure lowering effect in humans when compared to no treatment or placebo. The Cochrane Central Register of Controlled Trials (CENTRAL), English language databases, including MEDLINE (1966-2011), EMBASE (1974-2011), Cochrane Complementary Medicine Trials Register, Allied and Complementary Medicine (AMED) (1985-2011), Food science and technology abstracts (1969-2011). Randomised controlled trials; cross over and parallel studies evaluating the effect on blood pressure of fermented milk in humans with an intervention period of 4 weeks or longer. Data was extracted individually by two authors, afterwards agreement had to be obtained before imputation in the review. A modest overall effect of fermented milk on SBP was found (MD -2.45; 95% CI -4.30 to -0.60), no effect was evident on DBP (MD -0.67; 95% CI -1.48, 0.14). The review does not support an effect of fermented milk on blood pressure. Despite the positive effect on SBP the authors conclude, for several reasons, that fermented milk has no effect on blood pressure. The effect found was very modest and only on SBP, the included studies were very heterogeneous and several with weak methodology. Finally, sensitivity and subgroup analyses could not reproduce the antihypertensive effect. The results do not give notion to the use of fermented milk as treatment for hypertension or as a lifestyle intervention for pre-hypertension nor would it influence population blood pressure.

  15. Donor milk: current perspectives

    Directory of Open Access Journals (Sweden)

    Giuliani F

    2014-07-01

    Full Text Available Francesca Giuliani,1 Ilaria Rovelli,1 Chiara Peila,1 Stefania Alfonsina Liguori,2 Enrico Bertino,1 Alessandra Coscia1 1SCDU Neonatologia, Dipartimento di Scienze Pediatriche e dell'Adolescenza, Università degli Studi di Torino, Torino, Italy; 2SC Neonatologia, Ospedale Maria Vittoria, Torino, Italy Abstract: Mother's own milk is widely recognized as the optimal feeding for term infants, but increasing evidence exists of its benefits also for sick and preterm infants in neonatal intensive care units. However, the nutritional needs for appropriate growth and neurodevelopmental outcomes of such a particular population of infants should be attentively evaluated, considering also the indication to an appropriate fortification of human milk. The target is to achieve growth potential for preterm newborns while ensuring good metabolic outcomes and normal neurological development. When mother's milk is unavailable or in short supply, donor human milk (DHM represents the second best choice and, although somewhat modified by the Holder pasteurization process, it preserves many benefits when compared to formula, as documented by more and more reports, randomized controlled trials, and meta-analyses published in the past few years. Evidence exists of the protection exerted by DHM from necrotizing enterocolitis, while further studies are required to look at possible beneficial effects regarding infections, bronchopulmonary dysplasia, long-term cardiovascular risk factors, feeding tolerance, neurological outcome, and allergy. Finally, the concern that the use of DHM might decrease preterm infant breastfeeding is being raised. Conversely, publications exist showing that the use of DHM in the neonatal unit increases breastfeeding rates at discharge for infants of very low birth weight. Keywords: human milk, preterm infant feeding, milk bank, breast milk, mother's own milk, pasteurized human milk, fortification

  16. Fortification of maternal milk

    Directory of Open Access Journals (Sweden)

    Cecilia Di Natale

    2013-06-01

    Full Text Available The beneficial effects of human milk (HM, well recognized for the term infant, extend to the feeding of premature infants, because their nutrition support must be designed to compensate for metabolic and gastrointestinal immaturity, immunologic compromise, and maternal psycosocial conditions. Studies show that preterm milk contains higher protein levels and more fat than term human milk. The American Academy of Pediatrics recommended that preterm neonates should receive sufficient nutrients to enable them to grow at a rate similar to that of fetuses of the same gestational age. There are no doubts about the fact that maternal milk is the best food for all neonates, but unfortified human breast milk may not meet the recommended nutritional needs of growing preterm infants. Human milk must therefore be supplemented (fortified with the nutrients in short supply. The objective of fortification is to increase the concentration of nutrients to such levels that at the customary feeding volumes infants receive amounts of all nutrients that meet the requirements. The are two different forms of fortification of human milk: standard and individualized. The new concepts and recommendations for optimization of human milk fortification is the “individualized fortification”. Actually, two methods have been proposed for individualization: the “targeted/tailored fortification” and the “adjustable fortification”. In summary, the use of fortified human milk produces adequate growth in premature infants and satisfies the specific nutritional requirements of these infants. The use of individualized fortification is recommended. Proceedings of the 9th International Workshop on Neonatology · Cagliari (Italy · October 23rd-26th, 2013 · Learned lessons, changing practice and cutting-edge research

  17. Genetic parameters of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process.

    Science.gov (United States)

    Bittante, G; Cipolat-Gotet, C; Cecchinato, A

    2013-01-01

    Cheese yield (CY) is an important technological trait in the dairy industry, and the objective of this study was to estimate the genetic parameters of cheese yield in a dairy cattle population using an individual model-cheese production procedure. A total of 1,167 Brown Swiss cows belonging to 85 herds were sampled once (a maximum of 15 cows were sampled per herd on a single test day, 1 or 2 herds per week). From each cow, 1,500 mL of milk was processed according to the following steps: milk sampling and heating, culture addition, rennet addition, gelation-time recording, curd cutting, whey draining and sampling, wheel formation, pressing, salting in brine, weighing, and cheese sampling. The compositions of individual milk, whey, and curd samples were determined. Three measures of percentage cheese yield (%CY) were calculated: %CY(CURD), %CY(SOLIDS), and %CY(WATER), which represented the ratios between the weight of fresh curd, the total solids of the curd, and the water content of the curd, respectively, and the weight of the milk processed. In addition, 3 measures of daily cheese yield (dCY, kg/d) were defined, considering the daily milk yield. Three measures of nutrient recovery (REC) were computed: REC(FAT), REC(PROTEIN), and REC(SOLIDS), which represented the ratio between the weights of the fat, protein, and total solids in the curd, respectively, and the corresponding nutrient in the milk. Energy recovery, REC(ENERGY), represented the energy content of the cheese versus that in the milk. For statistical analysis, a Bayesian animal model was implemented via Gibbs sampling. The effects of parity (1 to ≥4), days in milk (6 classes), and laboratory vat (15 vats) were assigned flat priors; those of herd-test-date, animal, and residual were given Gaussian prior distributions. Intra-herd heritability estimates of %CY(CURD), %CY(SOLIDS), and %CY(WATER) ranged from 0.224 to 0.267; these were larger than the estimates obtained for milk yield (0.182) and milk fat

  18. Pasteurization of Milk

    Directory of Open Access Journals (Sweden)

    Alejandro Barbosa Alzate

    2010-01-01

    Full Text Available We determined the time it takes milk, which is heated from 60°F to 150°F, to achieve pasteurization and compared this result with the standard pasteurization process of heating milk at a constant temperature of 150°F for 30 minutes. Instead of directly quantifying the bacterium population, we considered the bacteria to milk concentration ratio. To solve for the unknown time, we equated the final bacterium concentration ratio achieved through both varied temperature and constant temperature. After equating the final pasteurization concentrations we were unable to find an analytical solution, so we used numerical techniques to find the unknown heating time.

  19. Covariance among milking frequency, milk yield, and milk composition from automatically milked cows

    DEFF Research Database (Denmark)

    Løvendahl, Peter; Chagunda, G G

    2011-01-01

    Holsteins, Red Danes, and Jerseys in parities 1, 2, and 3. Data were analyzed using a linear mixed model, with cow-lactation as a random effect and assuming heterogeneous residual variance over the lactation. Cow-lactation variance was fitted using linear spline functions with 5 knot-points. Residual...... variance was generally greatest in early lactation and declined thereafter. Accordingly, animal-related variance tended to increase with progression of lactation. Milking frequency (the reverse of milking interval) was found to be moderately repeatable throughout lactation. Daily milk yield expressed per...

  20. Correlation between whole and partial milk yields of dairy cows milked using the automatic milking system

    Directory of Open Access Journals (Sweden)

    Gustav Chládek

    2009-01-01

    Full Text Available The objective was to quantify the correlations between milk indicators of partial milk yields and whole milk output; we analysed 576 milk samples taken from 2 to 4 partial milk yields of 156 Holstein dairy cows milked using the automatic milking system (AMS. In the accredited (EN ISO 17025 milk laboratory in Brno–Tuřany the samples were analysed for the content of fat (T; g . 100g−1, crude protein (B; g . 100g−1, lactose (L; lactose monohydrate; g . 100g−1 and somatic cell count (SCC; 103.ml−1. The average values in the whole milk output were as follows: T = 3.69 g . 100g−1, B = 3.39 g . 100g−1, L = 4.92 g . 100g−1, PSB = 345.103 ml−1 and log SCC = 1.9695, at a whole milk output of 29.88 kg.day1 of milk. The correlation coefficients between the milk indicators (T, B, L, PSB and log PSB of partial milk yields and whole milk output ranged from the minimum r = 0.786 (between the content of T in the whole and 3rd milk yield to the maximum r = 0.979 (between the content of B in the whole milk output and identically in the 1st, 3rd and 4th milk yields and in all cases they were statistically highly significant (P ≤ 0.001. Next we calculated the regression equations for the estimation of milk indicators of the whole milk output from milk indicators of the 1st to 4th partial milk yields.

  1. Chemical and functional properties of glycomacropeptide (GMP) and its role in the detection of cheese whey adulteration in milk: a review.

    Science.gov (United States)

    Neelima; Sharma, Rajan; Rajput, Yudhishthir Singh; Mann, Bimlesh

    2013-01-01

    Glycomacropeptide (GMP) is a C-terminal part (f 106-169) of kappa-casein which is released in whey during cheese making by the action of chymosin. GMP being a biologically active component has gained much attention in the past decade. It also has unique chemical and functional properties. Many of the biological properties have been ascribed to the carbohydrate moieties attached to the peptide. The unique set of amino acids in GMP makes it a sought-after ingredient with nutraceutical properties. Besides its biological activity, GMP has several interesting techno-functional properties such as wide pH range solubility, emulsifying properties as well as foaming abilities which are shown to be promising for applications in food and nutrition industry. These properties of GMP have given new dimension for the profitable utilization of cheese whey to the dairy industry. A number of protocols for isolation of GMP from cheese whey have been reported. Moreover, its role in detection of sweet/rennet whey adulteration in milk and milk products has also attracted attention of various researchers, and many GMP-specific analytical methods have been proposed. This review discusses the chemico-functional properties of GMP and its role in the detection methods for checking cheese or sweet whey adulteration in milk. Recent concepts used in the isolation of GMP from cheese whey have also been discussed.

  2. Treatment of Leachate by Coagulation-Flocculation using different Coagulants and Polymer: A Review

    Directory of Open Access Journals (Sweden)

    Lee Mao Rui

    2012-01-01

    Full Text Available Leachate will be treated by using coagulation-flocculation. Coagulation and flocculation are essential processes in a number of diverse disciplines, including biochemistry, cheese manufacturing, rubber manufacturing, and in water and waste water treatment. It is effective for removing high concentration organic pollutant and heavy metals in wastewater. However, coagulationflocculation examined the effectiveness of alum, ferric chloride and polyaluminum chloride (PAC1  as well as the use of synthetic polymers on the removal of suspended solid (SS, color, COD and ammoniacal nitrogen (NH3N from leachate. The coagulant dosage has typically been determined through jar test, which requires a long experiment time in a field water treatment plant.

  3. Milking Efficiency – A Milkability Trait for Automatically Milked Cows

    DEFF Research Database (Denmark)

    Løvendahl, Peter; Lassen, Jan; Chagunda, M G G

    Data from an experimental herd with automatic milkings from 486 first lactation cows were used to study alternative measures of milkability. One trait was milking efficiency, (kg milk per minute used in robot) the other “residual milking box time” using a linear regression to adjust daily time...... efficiency which showed only intermediate correlation. Both traits had weak correlations to somatic cell counts. It is concluded that either trait will be effective in selecting for cows giving more milk per minute occupying the milking robot, without increasing risk of mastitis...... for daily fat and protein corrected yield. Both traits were moderate to highly heritable and closely correlated (ra = 0.85). The two traits differed by milking efficiency being correlated to yield (ra = 0.48). Residual box time was closely correlated to milking time (ra = 0.93) compared to milking...

  4. Study on the Production Technology of Cheese by Acid Coagulation%酸凝奶酪生产工艺研究

    Institute of Scientific and Technical Information of China (English)

    付香斌; 宋淑红; 王明道

    2011-01-01

    [Objective] The research aimed to develop a simulated chess with lactic acid as coagulator. [ Method] The process flow of this experiment was:raw milk→pasteurization→cooling→adding lactic acid starter→insulated fermentation→adding lactic acid→milk coagulation→discharge whey→filtration→pressing→molding. The quality testing of produced cheese was carried out according to the requirement of national standard GB5421 -85. [Result] The cheese produced with lactic acid as coagulator was milk -white,tasted moderately sour,heavy milk fragrant, refined and soft and showed plasticity and it got 89 scores in comprehensive sensory evaluation. The lactic acid should be added slowly and stirring should be continuous to make pH value of the whole environment be uniform. As the addition of lactic acid was increased, the milk coagulation effect of cheese was better and better,but when the addition exceeded 0.17% ,the milk coagulation effect of cheese was becoming worse. The coagulation effect of cheese was best at 42 ℃. [ Conclusion ] It was feasible to produce cheese with lactic acid as coagulator and its optimum technological condition was as follows :0.17% lactic acid was added as coagulator, the milk coagulation temperature and time were 42 ℃ and 4 h.%[目的]开发一种以乳酸为凝结剂的模拟干酪.[方法]该试验的工艺流程为:原料乳→巴氏杀菌→冷却→添加发酵剂→保温发酵→加酸→凝乳→排乳清→过滤→压榨→成型,干酪质量检测按照国家标准GB5421-85进行.[结果]以乳酸为凝结剂生产的奶酪,呈乳白色,酸味适中,奶香浓郁,口感细腻柔软,有可塑性,综合感官评分为89分.要缓慢加入乳酸并不断搅拌,以使整个环境的pH均匀一致,随着乳酸添加量的增加,干酪的凝乳效果越来越好,但超过0.17%时干酪凝乳状态又呈下降趋势.42℃下干酪的凝结效果最好.[结论]以乳酸为凝结剂生产奶酪是可行的,其最佳生产工

  5. A comprehensive model for the humoral coagulation network in humans.

    Science.gov (United States)

    Wajima, T; Isbister, G K; Duffull, S B

    2009-09-01

    Coagulation is an important process in hemostasis and comprises a complicated interaction of multiple enzymes and proteins. We have developed a mechanistic quantitative model of the coagulation network. The model accurately describes the time courses of coagulation factors following in vivo activation as well as in vitro blood coagulation tests of prothrombin time (PT, often reported as international normalized ratio (INR)) and activated partial thromboplastin time (aPTT). The model predicts the concentration-time and time-effect profiles of warfarin, heparins, and vitamin K in humans. The model can be applied to predict the time courses of coagulation kinetics in clinical situations (e.g., hemophilia) and for biomarker identification during drug development. The model developed in this study is the first quantitative description of the comprehensive coagulation network.

  6. Colostrum and milk production

    DEFF Research Database (Denmark)

    Quesnel, H; Theil, Peter Kappel

    2015-01-01

    for the sow. More specifically, fetal growth, mammary growth, colostrum production and sow maintenance require substantial amounts of nutrients during late gestation. After parturition, nutrients are mainly required for milk synthesis and sow maintenance, but the regressing uterus supplies considerable...... becomes catabolic due to the high priority of milk production and to current feeding practices. Indeed, feed is changed from a gestation to a lactation diet for most sows and the feed supply typically goes from a restricted supply to an ad libitum allowance. In addition, transition sows are often exposed...... to shifts in housing, and in Europe, this shift is now associated with a change from loose group housing to individual housing. Around parturition, colostrum is being secreted and milk synthesis is initiated in the mammary glands. After the onset of lactation, milk composition changes, especially during...

  7. Coagulation, flocculation. Organic polymers and their use; Coagulation, floculation. Les polymeres organiques et leurs utilisations

    Energy Technology Data Exchange (ETDEWEB)

    Charbonnier, H. [SNF Floerger, Saint Etienne (France)

    1997-12-31

    Used for specific pollutions, and less onerous in their use, organic polymers can be employed alone or in combination with inorganic products in order to meet legal standards or to reduce the volume of the sludges formed. Two major families of polymers can be distinguished according to the stage of the process in which they are used: coagulants and flocculants, these two uses corresponding to very different characteristics. A coagulant must provide the maximum of electrical charges in order to destabilize colloidal suspensions, whilst a flocculant must make it possible to collect small particles into conglomerates which are easier to filter out. (authors)

  8. 复合凝乳酶胶囊治疗儿童胃肠功能障碍的临床研究%The clinical research on the application of compound rennet capsules into neonatal patients with gastrointestinal dysfunction

    Institute of Scientific and Technical Information of China (English)

    宋元华

    2015-01-01

    Objective To explore the applicational effect of composite rennet capsules for the treatment of infantile gastric dysfunction, so as to provide effective prevention and control of pediatric gastrointestinal dysfunction.Methods 76 newborn children with gastrointestinal dysfunction hospitalized in our hospital were randomly divided into two groups, with the experimental group using compound rennet capsule on the basis of conventional treatment and the control group treated with conventional method, and then the symptoms score and the curative effect of the two groups before and after treatment were compared. Results The symptoms score of these two groups both decreased, but the group given the application of composite rennet capsules were much more lower than that of the group with conventional treatment; besides, the the total effective rate of the neonatal patients who used composite rennet treatment was 94.7%, and the total effective rate of the conventional treatment group of children was 81.6%, with statistically significant difference(P< 0.05).Conclusion On the basis of conventional therapy, children with the application of composite rennet capsule treatment of pediatric gastrointestinal dysfunction improve significantly more than those with conventional treatment, and the application of composite rennet capsule treatment proves to be more practical, convenient and safe than conventional treatment and without any side effects.%目的 探讨研究复合凝乳酶胶囊治疗儿童胃功能障碍的临床效果.方法 将76例胃肠道功能障碍的患儿随机分为两组,试验组在常规治疗的基础上使用复合凝乳酶胶囊,对照组用常规治疗的方法,然后将两组治疗前后症状积分和两组的治疗效果进行比较.结果 两组的治疗症状积分均下降,但应用复合凝乳酶胶囊要比常规治疗下降更为显著;且使用复合凝乳酶治疗的患儿治疗后的总有效率为94.7%,而常规治疗

  9. Computer Simulation of Influence of Sedimentation on Rapid Coagulation

    Institute of Scientific and Technical Information of China (English)

    孙祉伟; 陈致英

    2003-01-01

    A computer simulation was performed to explore the features and effects of sedimentation on rapid coagulation.To estimate the accumulated influence of gravity on coagulation for dispersions, a sedimentation influence ratio is defined. Some factors possibly related to the influence of sedimentation were considered in the simulation and analysed by comparing the size distribution of aggregates, the change in collision number, and coagulation rates at different gravity levels (0 g, 1 g and more with g being the gravitational constant).

  10. Recovery of struvite via coagulation and flocculation using natural compounds.

    Science.gov (United States)

    Latifian, Maryam; Liu, Jing; Mattiasson, Bo

    2014-01-01

    One of the major setbacks of struvite recovery processes is the difficulty in harvesting struvite crystals. This study evaluates the use of different coagulants to improve precipitation of struvite (MgNH4PO4.6H20) crystals. Chitosan and poly(diallyldimethyl ammonium chloride) (Poly-DADMAC) as a coagulant-flocculent and alginate and bentonite as a coagulant aid have been examined in jar tests. Also, a continuous three-phase process, i.e., struvite crystallization, coagulation/flocculation and precipitation process, was set up for real wastewater. Addition of chitosan as the coagulant and bentonite as the coagulant aid was significantly more efficient in forming struvite flocs in comparison to Poly-DADMAC alone or with coagulant aid, which did not show any positive effect. The calculated average settling velocity of struvite with chitosan-bentonite addition in synthetic and in real wastewater increased by approximately 5.3 and 2.8 folds, respectively, compared with that of no coagulant/flocculent addition. Phosphorus recovery of over 70% was achieved by the continuous process. Findings in this study clearly confirmed the possibility of using chitosan and bentonite as an efficient coagulant-flocculent to enhance the recovery of struvite crystals.

  11. Effect of cyanobacterial peptides and proteins on coagulation of kaolinite

    Directory of Open Access Journals (Sweden)

    Kateřina Novotná

    2016-12-01

    Full Text Available Coagulation of peptides and proteins produced by the cyanobacterium Microcystis aeruginosa and their influence on the coagulation of hydrophobic kaolinite particles were investigated. For this purpose, the dose of ferric sulphate used as the coagulant was optimized and jar tests with kaolinite, peptides/proteins and both kaolinite and peptides/proteins were carried out under different pH conditions. At pH 4–5.5, the peptides/proteins were efficiently coagulated and peptides/proteins were also found to contribute to the coagulation of kaolinite particles at this pH. Charge neutralization and adsorption were found to be the dominant coagulation mechanisms. The coagulation efficiency and the character of the prevailing coagulation mechanism were strongly dependent on the charge characteristics of the peptides/proteins, kaolinite and hydrolysis products of iron, thus on the pH value. At a pH of about 6, the coagulation process deteriorated due to the formation of soluble Fe-peptide/protein complexes.

  12. Optimization of the production and characterization of milk clotting enzymes by Bacillus subtilis natto.

    Science.gov (United States)

    Wu, Fang-Chen; Chang, Chen-Wei; Shih, Ing-Lung

    2013-12-01

    Suitable medium for production of milk clotting enzyme (MCE) by Bacillus subtilis (natto) Takahashi in submerged liquid-state fermentation was screened, the nutrient factors affecting MCE production was optimized by response surface methodology. The MCE production by B. subtilis (natto) Takahashi was increased significantly by 428% in the optimal medium developed. The MCE was filtered and concentrated by ultrafiltration. The retentate after tandem filtration carried out with the combined membranes of MWCO 50kDa and 5 kDa showed two major bands between 25kDa and 30kDa on SDS-PAGE, and the MCA and MCA/PA improved significantly in comparison with those in the initial broth. The crude enzyme thus obtained showed MCA and MCA/PA ratio of 48,000 SU/g and 6,400, which are commensurate with those (MCA 26,667 SU/g and MCA/PA 6,667) of the commercial rennet. It had optimal pH and temperature at pH 6 and 60°C, and showed excellent pH and thermal stability.

  13. Compound bioflocculant and polyaluminum chloride in kaolin-humic acid coagulation: factors influencing coagulation performance and floc characteristics.

    Science.gov (United States)

    Li, Ruihua; Gao, Baoyu; Huang, Xin; Dong, Hongyu; Li, Xiaochen; Yue, Qinyan; Wang, Yan; Li, Qian

    2014-11-01

    The objective of this study was to investigate the influence of coagulant dosage and pH on coagulation performance and floc properties using polyaluminum chloride (PAC) and compound bioflocculant (CBF) dual-coagulant in kaolin-humic acid (HA) treatment. Results showed that as PAC dosage rose, comparatively better coagulation efficiencies and floc characteristics were achieved due to stronger charge neutralization and sweeping effect. Addition of CBF could enhance coagulation performance and floc properties, including size, strength and recoverability, except fractal dimension. Solution pH had a significant effect on coagulation efficiencies and flocs formation. Under acidic condition, flocs showed higher strength and recoverability but lower fractal dimension, where charge neutralization was the foremost mechanism. More compact flocs were generated under alkaline condition due to the sweeping effect of hydrolyzed Al species. Copyright © 2014 Elsevier Ltd. All rights reserved.

  14. Producing imitation camembert cheese using rennet casein%利用酶凝干酪素制造模拟培尔干酪

    Institute of Scientific and Technical Information of China (English)

    金太花; 金泽林

    2013-01-01

    In order to explore the possibilities of production of imitation camembert cheese, rennet casein as the source of proteins,inoculated mold starter,produced imitation camembert cheese through ripening was studied. And the cheese was carried out the analysis of sensory quality and physico-chemical properties during the period of ripening.The result indicated that there were no significant differences in evaluation scores of appearance, texture and flavor as well as the total scores between imitation camembert cheese and commercial camembert cheese(p>0.05).During the period of ripening,NPN of imitation camembert cheese was significantly increased with increasing time of ripening(p<0.01),but it's hardness and shearing force were significantly decreased with increasing the time(p <0.01).The result of electron microscope observation indicated that the structure changed from the relatively dense structure of the initial stage to the relatively macroporous net structure of medium stage. Finally,the structure became more slim,and its holes became larger,more sparse and inhomogenous.and formed fat groove shape.The research indicated that rennet casein could give us imitation camembert cheese production which was similar to traditional camembert cheese in sensory quality.%为探讨生产模拟卡门培尔干酪的可行性,以酶凝干酪素为蛋白质原料制造模拟干酪,接种霉菌发酵剂,经成熟而制得模拟卡门培尔干酪,并分析其感官品质及成熟期间的理化特性.结果表明,模拟卡门培尔干酪的外观、质地、风味评定分数及感官评定分数,均与商品卡门培尔干酪无显著差异(p>0.05):成熟期间,随模拟卡门培尔干酪成熟时间的增加,非蛋白氮含量显著增加(p <0.01),硬度与剪切力显著降低(p<0.01);电镜观察显示,干酪的结构由最初的较为致密,在中期转变为空隙相对较大的纤维网状立体结构,并于后期变纤细,空穴变大、变稀疏、

  15. Cow's Milk Contamination of Human Milk Purchased via the Internet.

    Science.gov (United States)

    Keim, Sarah A; Kulkarni, Manjusha M; McNamara, Kelly; Geraghty, Sheela R; Billock, Rachael M; Ronau, Rachel; Hogan, Joseph S; Kwiek, Jesse J

    2015-05-01

    The US Food and Drug Administration recommends against feeding infants human milk from unscreened donors, but sharing milk via the Internet is growing in popularity. Recipient infants risk the possibility of consuming contaminated or adulterated milk. Our objective was to test milk advertised for sale online as human milk to verify its human origin and to rule out contamination with cow's milk. We anonymously purchased 102 samples advertised as human milk online. DNA was extracted from 200 μL of each sample. The presence of human or bovine mitochondrial DNA was assessed with a species-specific real-time polymerase chain reaction assay targeting the nicotinamide adenine dinucleotide (NADH) dehydrogenase subunit 5 gene. Four laboratory-created mixtures representing various dilutions of human milk with fluid cow's milk or reconstituted infant formula were compared with the Internet samples to semiquantitate the extent of contamination with cow's milk. All Internet samples amplified human DNA. After 2 rounds of testing, 11 samples also contained bovine DNA. Ten of these samples had a level of bovine DNA consistent with human milk mixed with at least 10% fluid cow's milk. Ten Internet samples had bovine DNA concentrations high enough to rule out minor contamination, suggesting a cow's milk product was added. Cow's milk can be problematic for infants with allergy or intolerance. Because buyers cannot verify the composition of milk they purchase, all should be aware that it might be adulterated with cow's milk. Pediatricians should be aware of the online market for human milk and the potential risks. Copyright © 2015 by the American Academy of Pediatrics.

  16. Coagulation profile of liquid-state plasma.

    Science.gov (United States)

    Gosselin, Robert C; Marshall, Carol; Dwyre, Denis M; Gresens, Chris; Davis, Diana; Scherer, Lynette; Taylor, Douglas

    2013-03-01

    Use of liquid plasma (LP) has been reported as early as the mid 1930s. Unlike fresh-frozen plasma (FFP), LP is maintained at 1 to 6°C for up to 40 days after collection and processing. Despite its approved use by the US Food and Drug Administration, the coagulation profile of LP is incompletely described. In this study we evaluate the coagulation profile of LP stored up to 30 days. LP was prepared by removing plasma from nonleukoreduced whole blood within 24 hours of collection. Three LP units from each ABO group were collected and stored at 1 to 6°C. Plasma aliquots were obtained at Postcollection Days 1 to 5, 10, 15, 20, 25, and 30 and then stored at -70°C. Each aliquot was tested for prothrombin time, activated partial thromboplastin time, and other coagulation and fibrinolytic factors. There was a significant decrease in Factor (F)V, FVII, FVIII, von Willebrand factor (VWF), protein S (PS) activity, and endogenous thrombin potential on Day 15 compared with Day 1. No significant difference was observed for PS antigen, D-dimer, or thrombin-antithrombin complex. At least 50% activity of all measured factors was noted on Day 15, compared to Day 1. Considerable heterogeneity was observed between the different blood groups for FVII, FVIII, and VWF. These data demonstrate that LP maintains at least 50% of factor activity and thrombin-generating capacity up to 15 days of refrigerated storage. It may be more appropriate to limit LP storage and supplement with FFP when used for management of massively bleeding patients. © 2012 American Association of Blood Banks.

  17. The effect of garlic on coagulation tests

    Directory of Open Access Journals (Sweden)

    MA. Yeganeh

    2007-01-01

    Full Text Available Abstract Background and purpose: There are many reports on anti-thrombotic properties of garlic. Also, regarding the simultaneous consumption of garlic and Warfarine or non-steroid anti-inflammatory drugs (NSAIDs, some warning recommendations are published. The aim of present study was to evaluate the effects of garlic on coagulation tests, and in case of any demonstrative anticoagulation effect, the patients, particularly those with coagulation disorders, could be given appropriate advice on proper consumption of garlic.Materials and Methods: This was a clinical trial in which 50 volunteer students were selected based on information collected using appropriate questionnaires. The students were tested for coagulation assays including bleeding time (BT, clotting time (CT, prothrombin time (PT, partial thromboplastin time (PIT, clot retraction (CR, and platelets count (PC before and after consumption of garlic. Data were analyzed using SPPS and T-test. The average values of tests obtained in two stages of experiment were further compared statistically. Results: The results of our study on subjects (30 females and 20 males with an average age of 21.7 years showed that there was no significant change in values obtained for CT, PT, PC and CR (p>0.05 following consumption of garlic. However, a significant increase in PTT values was found following consumption of garlic (the p values for samples collected after 24 hours and 4 hours were 0.001 and 0.012 respectively. There was also a significant difference (p=0.027 in BT 24 hours after garlic consumption. Regarding the results of similar tests among two genders, no significant difference was found.Conclusion: Following consumption of garlic, there was a significant increase in PIT and BT, the effect being more obvious after 24 hours. The data of present study regarding the inhibitory effect of garlic on platelet activities is consistent with those reported by some other researches which is also

  18. Coagulation-Inflammatory Network: Anti-inflammatory Effect of Natural Coagulation Inhibitors

    Institute of Scientific and Technical Information of China (English)

    贺石林

    2001-01-01

    @@ Considerable evidence has accumulated to indicated that the serine protease in blood clotting process not only participate in the activation of coagulation factors,but also result in a series of cell responses particularly involved in inflammation process through appropriate receptors.

  19. Study on coagulation property of metal-polysilicate coagulants in low turbidity water treatment

    Institute of Scientific and Technical Information of China (English)

    杨海燕; 崔福义; 赵庆良; 马超

    2004-01-01

    In order to remove the low turbidity present in surface water, a novel metal-polysilicate coagulant was used to treat the raw water taken from Tanjiang River in Guangdong Province. This study on the effects of A1/Fe molar ratio on the performance of a complex compound formed by polysilicic acid, aluminium and ferric salt (PAFS) showed that PAFS with A1/Fe ratio of 10:3 seemed to have the best coagulation performance in removing turbidity and color. Experimental results showed that under the conditions of polymerization time of 15 d, sedimentation time of 12 min, and pH of 6-8,PAFS with A1/Fe molar ratio of 10:3 had the best coagulation efficiency and lowest residual A1 concentration. The turbidity decreased from 23.8 NTU to 3.23 NTU and the residual A1 concentration was only 0.165 mg/L in the product water. It could be speculated that colloidal impurities and particulate A1 were removed by adsorption bridging and electrical neutralization of long chain inorganic polymer coagulants.

  20. Study on coagulation property of metal-polysilicate coagulants in low turbidity water treatment

    Institute of Scientific and Technical Information of China (English)

    杨海燕; 崔福义; 赵庆良; 马超

    2004-01-01

    In order to remove the low turbidity present in surface water, a novel metal-polysilicate coagulant was used to treat the raw water taken from Tanjiang River in Guangdong Province. This study on the effects of Al/Fe molar ratio on the performance of a complex compound formed by polysilicic acid, aluminium and ferric salt (PAFS) showed that PAFS with Al/Fe ratio of 10:3 seemed to have the best coagulation performance in removing turbidity and color. Experimental results showed that under the conditions of polymerization time of 15 d, sedimentation time of 12 min, and pH of 6(8, PAFS with Al/Fe molar ratio of 10:3 had the best coagulation efficiency and lowest residual Al concentration. The turbidity decreased from 23.8 NTU to 3.23 NTU and the residual Al concentration was only 0.165 mg/L in the product water. It could be speculated that colloidal impurities and particulate Al were removed by adsorption bridging and electrical neutralization of long chain inorganic polymer coagulants.

  1. Milk Enhancements Improve Milk Consumption and Increase Meal Participation in the NSLP: The School Milk Pilot Test

    Science.gov (United States)

    Rafferty, Karen; Zipay, Diane; Patey, Camellia; Meyer, Jennifer

    2009-01-01

    Purpose/Objectives: The objective of the School Milk Pilot Test and the Westside School Milk Pilot Study was to test the effect of a milk enhancement initiative to make milk more appealing and attractive to elementary and secondary school students and to improve milk consumption. Methods: 146 schools participated in the national School Milk Pilot…

  2. Milk Enhancements Improve Milk Consumption and Increase Meal Participation in the NSLP: The School Milk Pilot Test

    Science.gov (United States)

    Rafferty, Karen; Zipay, Diane; Patey, Camellia; Meyer, Jennifer

    2009-01-01

    Purpose/Objectives: The objective of the School Milk Pilot Test and the Westside School Milk Pilot Study was to test the effect of a milk enhancement initiative to make milk more appealing and attractive to elementary and secondary school students and to improve milk consumption. Methods: 146 schools participated in the national School Milk Pilot…

  3. Tissue regenerating functions of coagulation factor XIII

    DEFF Research Database (Denmark)

    Soendergaard, C; Kvist, P H; Seidelin, J B;

    2013-01-01

    The protransglutaminase factor XIII (FXIII) has recently gained interest within the field of tissue regeneration, as it has been found that FXIII significantly influences wound healing by exerting a multitude of functions. It supports haemostasis by enhancing platelet adhesion to damaged......-receptor 2 and the αVβ3 integrin is important for angiogenesis supporting formation of granulation tissue. Chronic inflammatory conditions involving bleeding and activation of the coagulation cascade have been shown to lead to reduced FXIII levels in plasma. Of particular importance for this review...

  4. The Diagnosis and Man Disseminated Intravascular Coagulation

    Institute of Scientific and Technical Information of China (English)

    Flelcher B.; Taylor.Jr

    2003-01-01

    @@ This review describes disseminated intravascular coagulation(DIC) as a syndrome in which hemostatic factors are activated and products are generated. This syndrome ranges in severity from an obvious decompensated coagulopathy (overt-DIC) to the subclinical compensated activation of hemostatic factors(non-overt DIC). Ths first part of this review emphasizes two points: First, activation of the hemostatic system is controlled by a vast network of capillaries and venules through anticoagulant and antiinflammatory regulatory factors that operate from the endothelium( e. G. , protein C and thrombomodulin, tissue factor pathway inhibitor).

  5. 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.

  6. Organic Milk Quality in the Netherlands : Distinguishable from conventional milk?

    NARCIS (Netherlands)

    Hospers-Brands, A.J.T.M.; Burgt, van der G.J.H.M.

    2009-01-01

    Recent studies have indicated possible positive interactions between organic animal production and, particularly, and various vitamins. As possible distinguishing quality parameters for organic milk, the differences between organic and conventional milk in Netherlands for fatty acid composition and

  7. NMR-Based Milk Metabolomics

    Directory of Open Access Journals (Sweden)

    Hanne C. Bertram

    2013-04-01

    Full Text Available Milk is a key component in infant nutrition worldwide and, in the Western parts of the world, also in adult nutrition. Milk of bovine origin is both consumed fresh and processed into a variety of dairy products including cheese, fermented milk products, and infant formula. The nutritional quality and processing capabilities of bovine milk is closely associated to milk composition. Metabolomics is ideal in the study of the low-molecular-weight compounds in milk, and this review focuses on the recent nuclear magnetic resonance (NMR-based metabolomics trends in milk research, including applications linking the milk metabolite profiling with nutritional aspects, and applications which aim to link the milk metabolite profile to various technological qualities of milk. The metabolite profiling studies encompass the identification of novel metabolites, which potentially can be used as biomarkers or as bioactive compounds. Furthermore, metabolomics applications elucidating how the differential regulated genes affects milk composition are also reported. This review will highlight the recent advances in NMR-based metabolomics on milk, as well as give a brief summary of when NMR spectroscopy can be useful for gaining a better understanding of how milk composition is linked to nutritional or quality traits.

  8. Optimization of processing technology of black soybean-milk cheese by response surface methodology%响应面法优化黑豆干酪工艺条件

    Institute of Scientific and Technical Information of China (English)

    谭淑君; 蒋爱民; 胡利辉

    2011-01-01

    采用Box-Behnken中心组合响应面试验,研究黑豆干酪的最佳工艺条件,建立氯化钙添加量、凝乳酶添加量以及凝乳温度对凝乳效果影响的二次多项回归模型,并验证模型的有效性.结果表明,黑豆干酪的最佳工艺条件:氯化钙添加量0.06%、凝乳酶添加量0.025%、凝乳温度32℃.此时模型预测凝乳效果评分为88.5,验证实验结果为88.0,与理论预测值基本吻合.%Box-Behnken response surface methodology was employed to optimize processing technology of black soybean-milk cheese. And the second order quadratic equation for amount of calcium chloride,a-mount of rennet, curd temperature was built and the applicability of the model equation was verified. The result of response surface showed that the optimum process parameters for black soybean-milk cheese as: amount of calcium 0. 06%,amount of rennet 0. 025%, curd temperature 32 ℃ and the model gave the prediction of 88. 5. The confirmatory test showed that the curd effect was 88, and fitted the predicted value.

  9. 7 CFR 1032.13 - Producer milk.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 9 2010-01-01 2009-01-01 true Producer milk. 1032.13 Section 1032.13 Agriculture... and Orders; Milk), DEPARTMENT OF AGRICULTURE MILK IN THE CENTRAL MARKETING AREA Order Regulating Handling Definitions § 1032.13 Producer milk. Producer milk means the skim milk (or the skim equivalent of...

  10. 7 CFR 1006.13 - Producer milk.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 9 2010-01-01 2009-01-01 true Producer milk. 1006.13 Section 1006.13 Agriculture... and Orders; Milk), DEPARTMENT OF AGRICULTURE MILK IN THE FLORIDA MARKETING AREA Order Regulating Handling Definitions § 1006.13 Producer milk. Producer milk means the skim milk (or the skim equivalent of...

  11. 21 CFR 131.130 - Evaporated milk.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Evaporated milk. 131.130 Section 131.130 Food and... CONSUMPTION MILK AND CREAM Requirements for Specific Standardized Milk and Cream § 131.130 Evaporated milk. (a) Description. Evaporated milk is the liquid food obtained by partial removal of water only from milk. It...

  12. 7 CFR 1131.13 - Producer milk.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 9 2010-01-01 2009-01-01 true Producer milk. 1131.13 Section 1131.13 Agriculture... and Orders; Milk), DEPARTMENT OF AGRICULTURE MILK IN THE ARIZONA MARKETING AREA Order Regulating Handling Definitions § 1131.13 Producer milk. Producer milk means the skim milk (or the skim equivalent of...

  13. 21 CFR 131.110 - Milk.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Milk. 131.110 Section 131.110 Food and Drugs FOOD... CONSUMPTION MILK AND CREAM Requirements for Specific Standardized Milk and Cream § 131.110 Milk. (a) Description. Milk is the lacteal secretion, practically free from colostrum, obtained by the complete milking...

  14. 7 CFR 58.137 - Excluded milk.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Excluded milk. 58.137 Section 58.137 Agriculture... Milk § 58.137 Excluded milk. A plant shall not accept milk from a producer if: (a) The milk has been in...) Three of the last five milk samples have exceeded the maximum bacterial estimate of 500,000 per ml...

  15. 7 CFR 1001.13 - Producer milk.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 9 2010-01-01 2009-01-01 true Producer milk. 1001.13 Section 1001.13 Agriculture... and Orders; Milk), DEPARTMENT OF AGRICULTURE MILK IN THE NORTHEAST MARKETING AREA Order Regulating Handling Definitions § 1001.13 Producer milk. Producer milk means the skim milk (or the skim equivalent of...

  16. 7 CFR 1126.13 - Producer milk.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 9 2010-01-01 2009-01-01 true Producer milk. 1126.13 Section 1126.13 Agriculture... and Orders; Milk), DEPARTMENT OF AGRICULTURE MILK IN THE SOUTHWEST MARKETING AREA Order Regulating Handling Definitions § 1126.13 Producer milk. Producer milk means the skim milk (or the skim equivalent of...

  17. 7 CFR 1033.13 - Producer milk.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 9 2010-01-01 2009-01-01 true Producer milk. 1033.13 Section 1033.13 Agriculture... and Orders; Milk), DEPARTMENT OF AGRICULTURE MILK IN THE MIDEAST MARKETING AREA Order Regulating Handling Definitions § 1033.13 Producer milk. Producer milk means the skim milk (or the skim equivalent of...

  18. Attach importance to the early diagnosis and treatment of acute coagulation dysfunction after major war trauma

    OpenAIRE

    Li, Jie-Shou; You-sheng LI

    2013-01-01

    Coagulation dysfunction after major war trauma is conventionally attributed to consumption and dilution of coagulation factors. However, recent studies have identified an acute coagulation dysfunction at the early stage after trauma. This coagulation dysfunction due to endogenous coagulation disturbance at the early stage after trauma is called acute traumatic coagulation dysfunction (ATCD), and the patients with ATCD would have an increased complication rate and mortality. Standard coagulati...

  19. Prion protein in milk.

    Directory of Open Access Journals (Sweden)

    Nicola Franscini

    Full Text Available BACKGROUND: Prions are known to cause transmissible spongiform encephalopathies (TSE after accumulation in the central nervous system. There is increasing evidence that prions are also present in body fluids and that prion infection by blood transmission is possible. The low concentration of the proteinaceous agent in body fluids and its long incubation time complicate epidemiologic analysis and estimation of spreading and thus the risk of human infection. This situation is particularly unsatisfactory for food and pharmaceutical industries, given the lack of sensitive tools for monitoring the infectious agent. METHODOLOGY/PRINCIPAL FINDINGS: We have developed an adsorption matrix, Alicon PrioTrap, which binds with high affinity and specificity to prion proteins. Thus we were able to identify prion protein (PrP(C--the precursor of prions (PrP(Sc--in milk from humans, cows, sheep, and goats. The absolute amount of PrP(C differs between the species (from microg/l range in sheep to ng/l range in human milk. PrP(C is also found in homogenised and pasteurised off-the-shelf milk, and even ultrahigh temperature treatment only partially diminishes endogenous PrP(C concentration. CONCLUSIONS/SIGNIFICANCE: In view of a recent study showing evidence of prion replication occurring in the mammary gland of scrapie infected sheep suffering from mastitis, the appearance of PrP(C in milk implies the possibility that milk of TSE-infected animals serves as source for PrP(Sc.

  20. Associations between milk protein polymorphisms and milk production traits.

    NARCIS (Netherlands)

    Bovenhuis, H.; Arendonk, van J.A.M.; Korver, S.

    1992-01-01

    Associations between milk protein genotypes and milk production traits were estimated from 6803 first lactation records. Exact tests of associated hypotheses and unbiased estimates of genotype effects were from an animal model. Milk protein genotype effects were estimated using a model in which each

  1. Nanoparticle assisted coagulation of aqueous alumina suspensions

    Directory of Open Access Journals (Sweden)

    Abdullah Fatih Çetinel

    2012-02-01

    Full Text Available Colloidal processing of ceramics offers a high potential to achieve homogeneous microstructures with improved material properties. In this study, a novel forming method is investigated, which was already applied successfully for the fabrication of ceramic matrix composites (CMC, but is also considered to be a suitable direct casting technique for the fabrication of advanced ceramics with tailored microstructure and properties. The so-called nanoparticle assisted coagulation method (NPAC represents a modification of the hydrolysis-assisted solidification (HAS technique. It promises green components with high green strength, uniform density as well as homogeneous and tailored microstructure. Electrostatically stabilized colloidal suspensions with high solid loadings were produced by dispersing various fractions of submicron alumina powder and aluminium hydroxide nano-powder in water without use of any organic binder. Rheology and coagulation kinetics of suspensions and green part properties were studied regarding to modifications of pH value, setting temperature, amount of setting agent, amount of nano-powder, solids loading and process parameters like ultrasound treatment. It could be revealed that the homogeneous core-shell arrangement of submicron and nanoparticles in the colloidal state can be transmitted to the green state, which improves the microstructure and green density of the green parts. For this, the NPAC method is seen as a promising technique for the fabrication of advanced ceramics with tailored microstructure and properties.

  2. Coagulation mechanisms--nano- and microprocesses.

    Science.gov (United States)

    Licsko, I

    2004-01-01

    Possible coagulation mechanisms were studied in relatively high alkalinity model systems and surface waters. On the basis of available information, original laboratory experiments and simple calculation were performed in order to show that the adsorption of Al3+ and Fe3+ ions is not the dominant process in decreasing the stability of suspended particles. The ions of the feeding coagulants hydrolyse within short time and form positively charged water soluble aluminium- or ferric hydroxides. Adsorption of these water soluble hydroxides onto the surface of colloids and quasi-colloid particles are restricted because of the quick completion of the hydrolysis process in relatively high alkalinity (>1.2 mmol/L) water. The result of complete hydrolysis of Al3+ or Fe3+ ions are slightly positively charged poorly water soluble aluminium or ferric hydroxide sols. The positively charged hydroxides and the associated water molecules are connected to each other by hydrogen bonds, providing a stabile structure. The hydrogen bonds provide the aggregation of slightly positively charged sol aggregation into flocs. Considering the repulsing forces among the sols, high numbers of individual sol particles (having nm sizes) are able adsorb onto the surface of suspended particles, changing their electrical charge and decreasing the stability of the colloids and quasi-colloid particles. This process is dominant in the destabilisation of suspended particles.

  3. Perioperative coagulation management--fresh frozen plasma.

    Science.gov (United States)

    Kor, Daryl J; Stubbs, James R; Gajic, Ognjen

    2010-03-01

    Clinical studies support the use of perioperative fresh frozen plasma (FFP) in patients who are actively bleeding with multiple coagulation factor deficiencies and for the prevention of dilutional coagulopathy in patients with major trauma and/or massive haemorrhage. In these settings, current FFP dosing recommendations may be inadequate. However, a substantial proportion of FFP is transfused in non-bleeding patients with mild elevations in coagulation screening tests. This practice is not supported by the literature, is unlikely to be of benefit and unnecessarily exposes patients to the risks of FFP. The role of FFP in reversing the effects of warfarin anticoagulation is dependent on the clinical context and availability of alternative agents. Although FFP is commonly transfused in patients with liver disease, this practice needs broad reconsideration. Adverse effects of FFP include febrile and allergic reactions, transfusion-associated circulatory overload and transfusion-related acute lung injury. The latter is the most serious complication, being less common with the preferential use of non-alloimmunised, male-donor predominant plasma. FP24 and thawed plasma are alternatives to FFP with similar indications for administration. Both provide an opportunity for increasing the safe plasma donor pool. Although prothrombin complex concentrates and factor VIIa may be used as alternatives to FFP in a variety of specific clinical contexts, additional study is needed.

  4. Monte Carlo models of dust coagulation

    CERN Document Server

    Zsom, Andras

    2010-01-01

    The thesis deals with the first stage of planet formation, namely dust coagulation from micron to millimeter sizes in circumstellar disks. For the first time, we collect and compile the recent laboratory experiments on dust aggregates into a collision model that can be implemented into dust coagulation models. We put this model into a Monte Carlo code that uses representative particles to simulate dust evolution. Simulations are performed using three different disk models in a local box (0D) located at 1 AU distance from the central star. We find that the dust evolution does not follow the previously assumed growth-fragmentation cycle, but growth is halted by bouncing before the fragmentation regime is reached. We call this the bouncing barrier which is an additional obstacle during the already complex formation process of planetesimals. The absence of the growth-fragmentation cycle and the halted growth has two important consequences for planet formation. 1) It is observed that disk atmospheres are dusty thr...

  5. Preliminary evaluation of endogenous milk fluorophores as tracer molecules for curd syneresis.

    Science.gov (United States)

    Fagan, C C; Ferreira, T G; Payne, F A; O'Donnell, C P; O'Callaghan, D J; Castillo, M

    2011-11-01

    A front-face fluorescence spectroscopy probe was installed in the wall of a laboratory-scale cheese vat. Excitation and emission filters were chosen for the selective detection of vitamin A, tryptophan, and riboflavin fluorescence. The evolution of the fluorescence of each fluorophore during milk coagulation and syneresis was monitored to determine if they had the potential to act as intrinsic tracers of syneresis and also coagulation. The fluorescence profiles for 2 of the fluorophores during coagulation could be divided into 3 sections relating to enzymatic hydrolysis of κ-casein, aggregation of casein micelles, and crosslinking. A parameter relating to coagulation kinetics was derived from the tryptophan and riboflavin profiles but this was not possible for the vitamin A response. The study also indicated that tryptophan and riboflavin may act as tracer molecules for syneresis, but this was not shown for vitamin A. The evolution of tryptophan and riboflavin fluorescence during syneresis followed a first-order reaction and had strong relationships with curd moisture and whey total solids content (r=0.86-0.96). Simple 1- and 2-parameter models were developed to predict curd moisture content, curd yield, and whey total solids using parameters derived from the sensor profiles (standard error of prediction=0.0005-0.394%; R(2)=0.963-0.999). The results of this study highlight the potential of tryptophan and riboflavin to act as intrinsic tracer molecules for noninvasive inline monitoring of milk coagulation and curd syneresis. Further work is required to validate these findings under a wider range of processing conditions.

  6. Disinfection of an infrared coagulation device used to treat hemorrhoids.

    Science.gov (United States)

    Rutala, William A; Gergen, Maria F; Weber, David J

    2012-02-01

    Infrared coagulation devices are used to treat internal hemorrhoids, and as semicritical items should undergo high-level disinfection between patients. We developed and validated a method for disinfecting an infrared coagulation device that cannot be immersed in disinfectant solution.

  7. Analysis and optimization of coagulation and flocculation process

    Science.gov (United States)

    Saritha, V.; Srinivas, N.; Srikanth Vuppala, N. V.

    2015-02-01

    Natural coagulants have been the focus of research of many investigators through the last decade owing to the problems caused by the chemical coagulants. Optimization of process parameters is vital for the effectiveness of coagulation process. In the present study optimization of parameters like pH, dose of coagulant and mixing speed were studied using natural coagulants sago and chitin in comparison with alum. Jar test apparatus was used to perform the coagulation. The results showed that the removal of turbidity was up to 99 % by both alum and chitin at lower doses of coagulant, i.e., 0.1-0.3 g/L, whereas sago has shown a reduction of 70-100 % at doses of 0.1 and 0.2 g/L. The optimum conditions observed for sago were 6 and 7 whereas chitin was stable at all pH ranges, lower coagulant doses, i.e., 0.1-0.3 g/L and mixing speed—rapid mixing at 100 rpm for 10 min and slow mixing 20 rpm for 20 min. Hence, it can be concluded that sago and chitin can be used for treating water even with large seasonal variation in turbidity.

  8. Influence of blood flow on the coagulation cascade

    DEFF Research Database (Denmark)

    The influence of diffusion and convetive flows on the blood coagulation cascade is investigated for a controlled perfusion experiment. We present a cartoon model and reaction schemes for parts of the coagulation cascade with sunsequent set up of a mathematical model in two space dimensions plus one...

  9. Coagulation chemistries for silica removal from cooling tower water.

    Energy Technology Data Exchange (ETDEWEB)

    Nyman, May Devan; Altman, Susan Jeanne; Stewart, Tom

    2010-02-01

    The formation of silica scale is a problem for thermoelectric power generating facilities, and this study investigated the potential for removal of silica by means of chemical coagulation from source water before it is subjected to mineral concentration in cooling towers. In Phase I, a screening of many typical as well as novel coagulants was carried out using concentrated cooling tower water, with and without flocculation aids, at concentrations typical for water purification with limited results. In Phase II, it was decided that treatment of source or make up water was more appropriate, and that higher dosing with coagulants delivered promising results. In fact, the less exotic coagulants proved to be more efficacious for reasons not yet fully determined. Some analysis was made of the molecular nature of the precipitated floc, which may aid in process improvements. In Phase III, more detailed study of process conditions for aluminum chloride coagulation was undertaken. Lime-soda water softening and the precipitation of magnesium hydroxide were shown to be too limited in terms of effectiveness, speed, and energy consumption to be considered further for the present application. In Phase IV, sodium aluminate emerged as an effective coagulant for silica, and the most attractive of those tested to date because of its availability, ease of use, and low requirement for additional chemicals. Some process optimization was performed for coagulant concentration and operational pH. It is concluded that silica coagulation with simple aluminum-based agents is effective, simple, and compatible with other industrial processes.

  10. Characteristics of particle coagulation in an underground parking lot.

    Science.gov (United States)

    Zhao, Yu; Kato, Shinsuke; Zhao, Jianing

    2015-12-01

    Particles in vehicle exhaust plumes in underground parking lots have adverse health effects due to the enclosed environment in which they are released and the temperature difference between the tailpipe and ambient environment; at the same time, particle coagulation might be obvious near the tailpipe in an underground parking lot. In the present study, airflow and temperature fields were calculated using the Realizable k-ε model, and the Eulerian particle transport model was selected in the numerical simulation of particle concentration dispersion. Polydisperse thermal coagulation due to Brownian collisions was employed to calculate the particle coagulation. The results show that particle coagulation rate and half-time were significant within 1 m from the tailpipe. The variations in the particle coagulation rate and half-time were similar, but their directions were opposite. Air exhaust time was nearly four times longer than averaged half-time and 40 times longer than minimum half-time. The peak particle diameter increased approximately 1.43 times due to coagulation. A double particle concentration at the tailpipe caused the fourfold rise in the particle coagulation rate in the distance ranging less than 1 m from the tailpipe. An increase in exhaust velocity at the tailpipe could shorten the obvious range of particle coagulation along the centerline of the tailpipe from 1 to 0.8 m in the study.

  11. Critical assessment of chitosan as coagulant to remove cyanobacteria

    NARCIS (Netherlands)

    Lurling, Miguel; Noyma, Natalia Pessoa; Magalhães, de Leonardo; Miranda, Marcela; Mucci, Maíra; Oosterhout, van F.; Huszar, Vera L.M.; Marinho, Marcelo Manzi

    2017-01-01

    Removal of cyanobacteria from the water column using a coagulant and a ballast compound is a promising technique to mitigate nuisance. As coagulant the organic, biodegradable polymer chitosan has been promoted. Results in this study show that elevated pH, as may be common during cyanobacterial

  12. Critical assessment of chitosan as coagulant to remove cyanobacteria

    NARCIS (Netherlands)

    Lürling, Miquel; Noyma, Natalia Pessoa; Magalhães, Leonardo de; Miranda, Marcela; Mucci, Maíra; Oosterhout, Frank van; Huszar, Vera L.M.; Marinho, Marcelo Manzi

    2017-01-01

    Removal of cyanobacteria from the water column using a coagulant and a ballast compound is a promising technique to mitigate nuisance. As coagulant the organic, biodegradable polymer chitosan has been promoted. Results in this study show that elevated pH, as may be common during cyanobacterial

  13. A NEW TECHNIQUE FOR PURIFICATION OF WATER USING NATURAL COAGULANT

    Directory of Open Access Journals (Sweden)

    C. P. Pise

    2014-12-01

    Full Text Available The use of chemical coagulants is not suitable due to health and economic considerations. Studies are carried out in laboratory scale on deionized and river water containing synthetic turbidity of kaolinite. Experiments are carried out in three turbidity ranges: 150, 450, 1000 (NTU and the pH range 6-8. The efficiency of Moringa oleifera (MO seed extract and alum is examined with jar test, settling column and pilot test. The aim of this study is to find out the optimum combination of MO and alum using alum as a coagulant aid in household treatment of natural river surface water for domestic use. The various coagulant combinations with which the raw water from the river is treated include Moringa oleifera seed powder only, Alum coagulant only and blended Moringa oleifera seeds and alum in different combinations. When Moringa oleifera seed powder is used as the sole coagulant, a filter was needed to obtain an acceptable turbidity value but there was no need for pH adjustment or correction. Moringa oleifera seed powder can be used in treating household drinking water either as a sole coagulant or in combination with alum as a coagulant aid. The recommended ratio for the combined coagulant dose is 60% MO seed powder and 40% alum.

  14. Metals in airpollution particles decrease whole blood coagulation time

    Science.gov (United States)

    The mechanism underlying the pro-coagulative effect of air pollution particle exposure is not known. We tested the postulate that 1) the soluble fraction ofan air pollution particle can affect whole blood coagulation time and 2) metals included in the soluble fraction are respons...

  15. Pre-coagulation for microfiltration of an upland surface water.

    Science.gov (United States)

    Pikkarainen, A T; Judd, S J; Jokela, J; Gillberg, L

    2004-01-01

    The effect of different coagulants on cake formation and hydraulic resistance in membrane filtration of strongly coloured (SUVA> or =4.8) upland surface water has been studied at bench-scale under constant pressure conditions. Coagulants used were aluminium sulphate, polyaluminium chloride, ferric chloride and ferric sulphate. Optimisation of coagulation parameters was carried by conventional jar testing. The R'c (specific cake resistance in m(-2)) values were determined for all coagulants over a range of coagulant doses and slow mixing flocculation periods. Experiments indicated slight differences in cake formation trends between ferric- and aluminium-based coagulants and chloride and sulphate counterions, but that the range of measured R'c values was small (0.9 and 2.6 x 10(18) m(-2)) over the range of doses studied. Greater than 99% UV(254) removal was achieved with every coagulant, whereas dissolved organic carbon (DOC) removal ranged from 78% to 88%. Optimisation of the pre-coagulation-membrane filtration process suggests ferric chloride to be slightly superior for the feedwater matrix studied on the basis of DOC removal, whereas ferric sulphate gave slightly lower filter cake specific resistance values.

  16. Milk cortisol concentration in automatic milking systems compared with auto-tandem milking parlors.

    Science.gov (United States)

    Gygax, L; Neuffer, I; Kaufmann, C; Hauser, R; Wechsler, B

    2006-09-01

    Milk cortisol concentration was determined under routine management conditions on 4 farms with an auto-tandem milking parlor and 8 farms with 1 of 2 automatic milking systems (AMS). One of the AMS was a partially forced (AMSp) system, and the other was a free cow traffic (AMSf) system. Milk samples were collected for all the cows on a given farm (20 to 54 cows) for at least 1 d. Behavioral observations were made during the milking process for a subset of 16 to 20 cows per farm. Milk cortisol concentration was evaluated by milking system, time of day, behavior during milking, daily milk yield, and somatic cell count using linear mixed-effects models. Milk cortisol did not differ between systems (AMSp: 1.15 +/- 0.07; AMSf: 1.02 +/- 0.12; auto-tandem parlor: 1.01 +/- 0.16 nmol/L). Cortisol concentrations were lower in evening than in morning milkings (1.01 +/- 0.12 vs. 1.24 +/- 0.13 nmol/L). The daily periodicity of cortisol concentration was characterized by an early morning peak and a late afternoon elevation in AMSp. A bimodal pattern was not evident in AMSf. Finally, milk cortisol decreased by a factor of 0.915 in milking parlors, by 0.998 in AMSp, and increased by a factor of 1.161 in AMSf for each unit of ln(somatic cell count/1,000). We conclude that milking cows in milking parlors or AMS does not result in relevant stress differences as measured by milk cortisol concentrations. The biological relevance of the difference regarding the daily periodicity of milk cortisol concentrations observed between the AMSp and AMSf needs further investigation.

  17. Physical Stability and HPLC Analysis of Indian Kudzu (Pueraria tuberosa Linn. Fortified Milk

    Directory of Open Access Journals (Sweden)

    Subha Rastogi

    2013-01-01

    Full Text Available Functional foods provide health benefit beyond basic nutrition. Functional foods fortified with plant ingredients are well known. Ayurveda (Indian System of Medicine has found several ways in which the medicinal benefits of herbs can be conveyed via certain foods as carriers. Milk is one such carrier which has been effectively used to deliver phytochemicals for targeted health benefits. Indian Kudzu or Pueraria tuberosa Linn. (Fabaceae is an important medicinal plant of Ayurveda, and experiments suggest that it enhances the health benefits of milk when taken with milk as a carrier. Different milk combinations with P. tuberosa were prepared by homogenizing pasteurized toned milk with its ethanolic and hot water extracts and their stability with reference to pH and coagulation was studied over a period of 15 days. The combinations were also analyzed for puerarin, the major isoflavone C-glucoside present in P. tuberosa, through high-performance liquid chromatography using photo diode array detector. It was observed that there was no precipitate formation and the pH also did not change during the study period indicating their physical stability under the experimental conditions. Also there was no significant change in the content of puerarin during the study period, thereby indicating the chemical stability of the samples. These studies will be useful for developing milk nutraceuticals fortified with Indian Kudzu which has the potential to be included as an ingredient in health and functional foods.

  18. Physical Stability and HPLC Analysis of Indian Kudzu (Pueraria tuberosa Linn.) Fortified Milk.

    Science.gov (United States)

    Rastogi, Subha; Katara, Antariksha; Pandey, Madan M; Arora, Sumit; Singh, R R B; Rawat, A K S

    2013-01-01

    Functional foods provide health benefit beyond basic nutrition. Functional foods fortified with plant ingredients are well known. Ayurveda (Indian System of Medicine) has found several ways in which the medicinal benefits of herbs can be conveyed via certain foods as carriers. Milk is one such carrier which has been effectively used to deliver phytochemicals for targeted health benefits. Indian Kudzu or Pueraria tuberosa Linn. (Fabaceae) is an important medicinal plant of Ayurveda, and experiments suggest that it enhances the health benefits of milk when taken with milk as a carrier. Different milk combinations with P. tuberosa were prepared by homogenizing pasteurized toned milk with its ethanolic and hot water extracts and their stability with reference to pH and coagulation was studied over a period of 15 days. The combinations were also analyzed for puerarin, the major isoflavone C-glucoside present in P. tuberosa, through high-performance liquid chromatography using photo diode array detector. It was observed that there was no precipitate formation and the pH also did not change during the study period indicating their physical stability under the experimental conditions. Also there was no significant change in the content of puerarin during the study period, thereby indicating the chemical stability of the samples. These studies will be useful for developing milk nutraceuticals fortified with Indian Kudzu which has the potential to be included as an ingredient in health and functional foods.

  19. Polyamines in Human Breast Milk

    OpenAIRE

    Nihal Büyükuslu

    2015-01-01

    Human milk is the ideal food for all newborns and infants. It involves macro nutrients and functional compounds for growth and development. The composition of breast milk differs between preterm and term milk. Polyamines are essential for cell proliferation and differentiation. In addition to their de novo polyamine synthesis, cells can take up polyamines from extracellular sources, such as food, and intestinal microbiota. Breast milk is the first source of exogenous polyamines...

  20. Disseminated intravascular coagulation in term and preterm neonates.

    Science.gov (United States)

    Veldman, Alex; Fischer, Doris; Nold, Marcel F; Wong, Flora Y

    2010-06-01

    Among critically ill patients, the risk of developing disseminated intravascular coagulation (DIC) is probably highest in neonates. Low plasma reserves in pro- and anticoagulant coagulation factors, intravascular volume contraction after birth, and a high incidence of hypoxia and sepsis in critically ill newborns rapidly lead to a decompensation of the coagulation system in this population. Global coagulation tests and single-factor plasma levels have to be interpreted in the context of age-corrected normal ranges. Platelet consumption and reduced protein C plasma levels have diagnostic value; the latter also has prognostic potential in neonates with DIC and sepsis. Therapeutic success relies heavily on reversal of the underlying condition. Some coagulation-specific therapies have been explored in small studies and case series with varying success and sometimes conflicting results. Therefore, larger controlled trials in this common and serious condition are urgently needed.

  1. Coagulation defects resulting from ambient temperature-induced hypothermia.

    Science.gov (United States)

    Staab, D B; Sorensen, V J; Fath, J J; Raman, S B; Horst, H M; Obeid, F N

    1994-05-01

    Ambient temperature-induced hypothermia noted in trauma patients is frequently accompanied by a bleeding diathesis despite "laboratory normal" coagulation values. To document this impression, the following experiment was conducted. Coagulation studies and platelet function studies were performed in ten minipigs during induced whole body hypothermia (40 degrees C to 34 degrees C) and rewarming. Cooling was achieved in 2 to 3 hours and rewarming took 4 to 5 hours. In addition, similar coagulation and platelet function studies were conducted on plasma samples from the same animals that were cooled and then rewarmed in a water bath. Platelet counts and function as measured by Sonoclot analysis and aggregation did not decrease significantly with hypothermia in either model. Plasma cooled in a water bath demonstrated abnormal PT and aPTT (p coagulation defects in a porcine model. Some of the coagulation defects were most pronounced during rewarming.

  2. Performance and characterization of a new tannin-based coagulant

    Science.gov (United States)

    Beltrán-Heredia, J.; Sánchez-Martín, J.; Gómez-Muñoz, C.

    2012-09-01

    Diethanolamine and formaldehyde were employed to cationize tannins from black wattle. This novel coagulant called CDF was functionally characterized in removing sodium dodecylbenzene sulfonate (anionic surfactant) and Palatine Fast Black WAN (azoic dye). Refined tannin-derived commercial coagulants exhibited similar efficiency, while CDF presented higher coagulant ability than alum, a usual coagulant agent. Low doses of CDF (ca. 100 mg L-1) were able to remove more than 70 % of surfactant and more than 85 % of dye (initial pollutant concentration of ca. 100 mg L-1) and it presented no temperature affection and worked at a relatively wide pH range. Surfactant and dye removal responded to the classical coagulant-and-adsorption models, such as Frumkin-Fowler-Guggenheim or Gu and Zhu in the case of surfactant, and Langmuir and Freundlich in the case of dye.

  3. Clinical and prognostic significance of coagulation assays in lung cancer.

    Science.gov (United States)

    Tas, Faruk; Kilic, Leyla; Serilmez, Murat; Keskin, Serkan; Sen, Fatma; Duranyildiz, Derya

    2013-03-01

    Activation of coagulation and fibrinolysis is frequently encountered among cancer patients. Such tumors are supposed to be associated with higher risk of invasion, metastases and eventually worse outcome. The aim of this study is to explore the prognostic value of blood coagulation tests for lung cancer patients. The study comprised 110 lung cancer patients. Pretreatment blood coagulation tests including PT, aPTT, PTA, INR, D-dimer, fibrinogen levels and platelet counts were evaluated. The plasma level of all coagulation tests revealed statistically significant difference between patient and control group (p coagulation parameters (p = 0.05). In conclusion, elevation of PT and INR are associated with decreased survival in lung cancer patients.

  4. Coagulant recovery and reuse for drinking water treatment.

    Science.gov (United States)

    Keeley, James; Jarvis, Peter; Smith, Andrea D; Judd, Simon J

    2016-01-01

    Coagulant recovery and reuse from waterworks sludge has the potential to significantly reduce waste disposal and chemicals usage for water treatment. Drinking water regulations demand purification of recovered coagulant before they can be safely reused, due to the risk of disinfection by-product precursors being recovered from waterworks sludge alongside coagulant metals. While several full-scale separation technologies have proven effective for coagulant purification, none have matched virgin coagulant treatment performance. This study examines the individual and successive separation performance of several novel and existing ferric coagulant recovery purification technologies to attain virgin coagulant purity levels. The new suggested approach of alkali extraction of dissolved organic compounds (DOC) from waterworks sludge prior to acidic solubilisation of ferric coagulants provided the same 14:1 selectivity ratio (874 mg/L Fe vs. 61 mg/L DOC) to the more established size separation using ultrafiltration (1285 mg/L Fe vs. 91 mg/L DOC). Cation exchange Donnan membranes were also examined: while highly selective (2555 mg/L Fe vs. 29 mg/L DOC, 88:1 selectivity), the low pH of the recovered ferric solution impaired subsequent treatment performance. The application of powdered activated carbon (PAC) to ultrafiltration or alkali pre-treated sludge, dosed at 80 mg/mg DOC, reduced recovered ferric DOC contamination to water quality parameters. Several PAC-polished recovered coagulants provided the same or improved DOC and turbidity removal as virgin coagulant, as well as demonstrating the potential to reduce disinfection byproducts and regulated metals to levels comparable to that attained from virgin material.

  5. Yoghurt fermentation trials utilizing mare milk: comparison with cow milk

    Directory of Open Access Journals (Sweden)

    R. Giangiacomo

    2011-03-01

    Full Text Available Mare milk shows a very interesting nutritional composition, similar to human milk. Whey protein fraction represents about 50% of total proteins, with a good amount of essential amino acids, and high lysozyme concentration (Jauregui-Adell, 1975. Mare milk contains essential fatty acids, progenitors of ω3 and ω6, higher than cow milk (Csapò et al., 1995; Curadi et al., 2002. In east european countries mare milk is utilized in dietetics and therapeutics for gastroenteric and cardiac pathologies (Sharmanov et al., 1982; Mirrakimov et al., 1986, or as a drink obtained from lactic and alcoholic fermentation (Koumiss...

  6. Human Milk-Treatment and Quality of Banked Human Milk.

    Science.gov (United States)

    Picaud, Jean-Charles; Buffin, Rachel

    2017-03-01

    The aim of human milk banks is to deliver safe and high quality donor human milk. Treatment of human milk has to destroy most microorganisms while preserving immunological and nutrient components, which is obtained when using low time low temperature pasteurization. However it destroys bile-simulated lipase, reduces lactoferrin, lysozyme, immunoglobulins, and bactericidal capacity of human milk. New methods are under investigation such as high temperature short time pasteurization, high pressure processing, or ultraviolet irradiation. They have been tested in experimental conditions and there are promising results, but they have to be tested in real conditions in human milk bank.

  7. Donor human milk banking and the emergence of milk sharing.

    Science.gov (United States)

    Landers, Susan; Hartmann, Ben T

    2013-02-01

    Donor human milk has emerged as the preferred substrate to feed extremely preterm infants, when mother's own milk is unavailable. This article summarizes the clinical data demonstrating the safety, efficacy, and cost-effectiveness of feeding donor human milk to premature babies. It describes the current state of milk banking in North America, as well as other parts of the world, and the differing criteria for donor selection, current pasteurization techniques, and quality control measures. A risk assessment methodology is proposed, which would allow milk banks globally to assess the safety of their process and respond appropriately to differing risk environments.

  8. Milk Production in Tibet

    Institute of Scientific and Technical Information of China (English)

    Qiumei Ji; Tsam You; Zhang Oiang

    2008-01-01

    This paper describes milk production and livestock production in Tibet.Some information of market demand has also been presented.There has been very little information published in Tibetan journals on production and nutrition of cattle.This review provides a brief introduction to feeding systems and feeding resources.Many studies on milk production have been done in isolation,and do not go beyond the basic and practical level.Compared with dairy cattle research in other parts of China,large gaps in knowledge still exist in cattle production science,particularly related to nutrition,and systems approaches for the development of a dairy industry.

  9. Factors affecting variation of different measures of cheese yield and milk nutrient recovery from an individual model cheese-manufacturing process.

    Science.gov (United States)

    Cipolat-Gotet, C; Cecchinato, A; De Marchi, M; Bittante, G

    2013-01-01

    Cheese yield (CY) is the most important technological trait of milk, because cheese-making uses a very high proportion of the milk produced worldwide. Few studies have been carried out at the level of individual milk-producing animals due to a scarcity of appropriate procedures for model-cheese production, the complexity of cheese-making, and the frequent use of the fat and protein (or casein) contents of milk as a proxy for cheese yield. Here, we report a high-throughput cheese manufacturing process that mimics all phases of cheese-making, uses 1.5-L samples of milk from individual animals, and allows the simultaneous processing of 15 samples per run. Milk samples were heated (35°C for 40 min), inoculated with starter culture (90 min), mixed with rennet (51.2 international milk-clotting units/L of milk), and recorded for gelation time. Curds were cut twice (10 and 15 min after gelation), separated from the whey, drained (for 30 min), pressed (3 times, 20 min each, with the wheel turned each time), salted in brine (for 60 min), weighed, and sampled. Whey was collected, weighed, and sampled. Milk, curd, and whey samples were analyzed for pH, total solids, fat content, and protein content, and energy content was estimated. Three measures of percentage cheese yield (%CY) were calculated: %CY(CURD), %CY(SOLIDS), and %CY(WATER), representing the ratios between the weight of fresh curd, the total solids of the curd, and the water content of the curd, respectively, and the weight of the milk processed. In addition, 3 measures of daily cheese yield (dCY, kg/d) were defined, considering the daily milk yield. Three measures of nutrient recovery (REC) were computed: REC(FAT), REC(PROTEIN), and REC(SOLIDS), which represented the ratio between the weights of the fat, protein, and total solids in the curd, respectively, and the corresponding components in the milk. Energy recovery, REC(ENERGY), represented the energy content of the cheese compared with that in the milk. This

  10. Temporal changes in milk proteomes reveal developing milk functions.

    Science.gov (United States)

    Gao, Xinliu; McMahon, Robert J; Woo, Jessica G; Davidson, Barbara S; Morrow, Ardythe L; Zhang, Qiang

    2012-07-06

    Human milk proteins provide essential nutrition for growth and development, and support a number of vital developmental processes in the neonate. A complete understanding of the possible functions of human milk proteins has been limited by incomplete knowledge of the human milk proteome. In this report, we have analyzed the proteomes of whey from human transitional and mature milk using ion-exchange and SDS-PAGE based protein fractionation methods. With a larger-than-normal sample loading approach, we are able to largely extend human milk proteome to 976 proteins. Among them, 152 proteins are found to render significant regulatory changes between transitional milk and mature milk. We further found that immunoglobulins sIgA and IgM are more abundant in transitional milk, whereas IgG is more abundant in mature milk, suggesting a transformation in defense mechanism from newborns to young infants. Additionally, we report a more comprehensive view of a complement system and associated regulatory apparatus in human milk, demonstrating the presence and function of a system similar to that found in the circulation but prevailed by alternative pathway in complement activation. Proteins involved in various aspects of carbohydrate metabolism are also described, revealing either a transition in milk functionality to accommodate carbohydrate-rich secretions as lactation progresses, or a potentially novel way of looking at the metabolic state of the mammary tissue. Lately, a number of extracellular matrix (ECM) proteins are found to be in higher abundance in transitional milk and may be relevant to the development of infants' gastrointestinal tract in early life. In contrast, the ECM protein fibronectin and several of the actin cytoskeleton proteins that it regulates are more abundant in mature milk, which may indicate the important functional role for milk in regulating reactive oxygen species.

  11. Comparison of coagulants and coagulation aids for treatment of meat processing wastewater by column flotation.

    Science.gov (United States)

    de Sena, Rênnio F; Moreira, Regina F P M; José, Humberto J

    2008-11-01

    The physicochemical treatment of the wastewater from a meat processing industry was studied using three ferric salts as coagulants in conjunction with four different polymers as coagulation aids by batch column flotation. The effluent was characterized in terms of pH (6.5-6.7), turbidity (1000-12000 NTU), total solids (TS) (2300-7000mgl(-1)), oils and greases (OG) (820-1050mgl(-1)), and biochemical and chemical oxygen demands (BOD(5) and COD) (1200-1760 and 2800-3230mgl(-1)), respectively. The treatments achieved typical organic load reductions of oils and greases, and total solids (up to 85%), as well as biochemical and chemical oxygen demands (between 62.0-78.8% and 74.6-79.5%, respectively). The research also found that the utilization of a column flotation achieved high efficiency of organic matter removal and its operation as a primary treatment showed no significant dependence of pollutant removal and air flow rate.

  12. Influence of milk storing conditions on the loss of coagulable nitrogen

    Directory of Open Access Journals (Sweden)

    P. Mariani

    2010-01-01

    Full Text Available The peculiar characteristics of Parmigiano-Reggiano, cheese of Protected Designation of Origin (PDO, depend on its handicraft technology. The properties of casein micelles influence in an important way the physico-chemical phenomena of the cheese making process (Bozzetti et al., 1993.

  13. The nfluence of microparticulate on acid coagulation of milk proteins in curd manufacture

    Directory of Open Access Journals (Sweden)

    A. N. Ponomarev

    2016-01-01

    Full Text Available One of the important trends of whey processing is the modification of its composition and properties for the applications in curd technology. Modification of whey composition and properties included ultrafiltration concentration and subsequent microparticulation of the concentrate obtained. Selected modes allowed to obtain particles of microparticulate of whey proteins similar to fat globules in shape and size. Whey proteins microparticulate was proposed to use in curd technology. The influence of mass fraction of whey proteins microparticulate on the process of fermentation and acid clot formation in the production of low-fat curd was investigated. The most intensive growth and titratable and active acidity was observed in samples of curd clots with a mass fraction of whey proteins microparticulate from 10 to 15%. The analysis of organoleptic characteristics of curd clots led to the conclusion that the introduction _ of whey proteins microparticulate gives a smooth appearance to the clot, increases the density, adds a creamy taste. In the process of self-pressing _ of whey proteins microparticulate particles embedded inside impede the process of densification, and the mass fraction of moisture in the curd increases. Application _ of whey proteins microparticulate intensifies the process of curd clot formation and increases the yield of the finished product by 20 - 30%. Application of whey proteins microparticulate for enrichment of normalized mixture in the production of curd allows to expand the range of low-calorie protein products contributes to the intensification of the process of ripening of enriched normalized mixture, increases the yield of curd and its biological value.

  14. Preparation of PFS coagulant by sectionalized reactor

    Institute of Scientific and Technical Information of China (English)

    2002-01-01

    The oxidation rate of ferrous sulfate is investigated for the preparation of polyferric sulfate(PFS) coagulant.It is proved that this reaction is zero order with respect to Fe2 +,first order with respect to NO2 (g),and first order with respect to the interface area between gas phase and liquid phase.According to this mechanism,sectionalized reactor(SR) is used in place of traditional reactor(TR),and the liquid of reaction mixture is recycled by pump.As a result,not only the flow path of reaction liquid is prolonged,but also gas-liquid contact area enlarged,and the reaction distinctly accelerated,compared with traditional reactor.The effects of parameters including temperature,acidity and others on the reaction rate are also discussed.

  15. Quinine-Induced Disseminated Intravascular Coagulation

    Directory of Open Access Journals (Sweden)

    Firas Abed

    2016-01-01

    Full Text Available Every drug comes with some side effect. It is the benefit/risk ratio that determines the medical use of the drug. Quinine, a known antimalarial drug, has been used for nocturnal leg cramps since the 1930s; it is associated with severe life-threatening hematological and cardiovascular side effects. Disseminated intravascular coagulation (DIC, albeit rare, is a known coagulopathy associated with Quinine. It is imperative to inquire about the Quinine intake in medication history in patients with coagulopathy, as most patients still consider it a harmless home remedy for nocturnal leg cramps. In this report, we present a case of coagulopathy in a middle-aged woman, who gave a history of taking Quinine for nocturnal leg cramps, as her home remedy. Early identification of the offending agent led to the diagnosis, prompt discontinuation of the medication, and complete recovery and prevented the future possibility of recurrence.

  16. Contact activation of blood-plasma coagulation

    Science.gov (United States)

    Golas, Avantika

    Surface engineering of biomaterials with improved hemocompatibility is an imperative, given the widespread global need for cardiovascular devices. Research summarized in this dissertation focuses on contact activation of FXII in buffer and blood plasma frequently referred to as autoactivation. The extant theory of contact activation imparts FXII autoactivation ability to negatively charged, hydrophilic surfaces. According to this theory, contact activation of plasma involves assembly of proteins comprising an "activation complex" on activating surfaces mediated by specific chemical interactions between complex proteins and the surface. This work has made key discoveries that significantly improve our core understanding of contact activation and unravel the existing paradigm of plasma coagulation. It is shown herein that contact activation of blood factor XII (FXII, Hageman factor) in neat-buffer solution exhibits a parabolic profile when scaled as a function of silanized-glass-particle activator surface energy (measured as advancing water adhesion tension t°a=g° Iv costheta in dyne/cm, where g°Iv is water interfacial tension in dyne/cm and theta is the advancing contact angle). Nearly equal activation is observed at the extremes of activator water-wetting properties --36 < t°a < 72 dyne/cm (O° ≤ theta < 120°), falling sharply through a broad minimum within the 20 < t°a < 40 dyne/cm (55° < theta < 75°). Furthermore, contact activation of FXII in buffer solution produces an ensemble of protein fragments exhibiting either procoagulant properties in plasma (proteolysis of blood factor XI or prekallikrein), amidolytic properties (cleavage of s-2302 chromogen), or the ability to suppress autoactivation through currently unknown biochemistry. The relative proportions of these fragments depend on activator surface chemistry/energy. We have also discovered that contact activation is moderated by adsorption of plasma proteins unrelated to coagulation through an

  17. Treatment of Textile Wastewaterby Adsorption and Coagulation

    Directory of Open Access Journals (Sweden)

    Himanshu Patel

    2010-01-01

    Full Text Available The composite of wastewater treatment was carried out using activated charcoal as adsorbent to remove COD, BOD, color in which various parameters like adsorbent dose, contact duration, temperature and agitator speed were considered. The adsorbent behavior can be explained on the basis of Freundlich and Langmuir adsorption isotherm model. Maximum removal (87.6, 81.0 and 90.0% of COD, BOD and color respectively was found at adsorbent dosage of 11 g/L. Also, the textile mill wastewater was treated with different doses of coagulants like alum, ferric sulphate and ferrous sulphate at constant contact duration (4 hours and room temperature (300 K. Percentage reduction (maximum corresponds to 80.2, 74.0 and 84.9% was obtained for removal of COD, BOD and color respectively.

  18. The Sweetest Chocolate Milk

    Science.gov (United States)

    Newton, Kristie J.

    2010-01-01

    Using a nonroutine problem can be an effective way to encourage students to draw on prior knowledge, work together, and reach important conclusions about the mathematics they are learning. This article discusses a problem on the mathematical preparation of chocolate milk which was adapted from an old book of puzzles (Linn 1969) and has been used…

  19. Contaminants in human milk.

    Science.gov (United States)

    Olszyna-Marzys, A E

    1978-09-01

    There is a paucity of information regarding excretion of contaminants in human milk, due to experimental difficulties and until recently a general lack of interest. Because of the high fat content of milk and as its acidity is higher than that of plasma, nearly all liposoluble and basic agents consumed by the mother will be excreted in the milk. Distinction must be made between, on the one hand drugs and social toxicants such as smoking and alcohol, whose intake can be stopped or limited during pregnancy and lactation, and ecological toxicants present in a polluted environment to which the mother is exposed. Cases have occurred of heavy prenatal and postnatal intoxication of infants with hexachlorobenzene in Turkey and methylmercury in Iraq due to consumption of fungicide-treated seed wheat by pregnant and lactating mothers. Recent attention has been concentrated on contamination of milk with organochlorine compounds such as DDT and PCB's, that are found in many parts of the world. The heaviest contamination with DDT has been found in Guatemala, resulting in suckling infants consuming many times the Acceptable Daily Intake of this compound proposed by WHO, with unknown future effects.

  20. A Sour Milk Rivalry

    Institute of Scientific and Technical Information of China (English)

    2010-01-01

    A libel scandal involving Mengniu taints its image and deals a blow to China’s dairy industry Mengniu,with the 2008 milk contamination incident still fresh in people’s memories,has brought China’s dairy industry into the spotlight again-this time the attention focused on a bitter rivalry.

  1. Residual contaminants in milk

    Directory of Open Access Journals (Sweden)

    Nevijo Zdolec

    2006-07-01

    Full Text Available Various chemical agents are used during the whole production chain of milk and dairy products. Production of feedingstuffs is accompanied with pesticide usage, which may remain in environment, thus are transported through feeding into animals, animal products and finally in human organism. Preparation procedure and storage conditions of feed also influence on milk safety in the sense of mycotoxins entering into the food chain. Chemical agents are, on daily basis, used on dairy farms either as detergents or disinfections. The residuals of cleaning agents might remain in milk if the cleaning agents and its dosage are not performed adequately. Besides already mentioned agents, a great influence in milk production can bee seen through veterinary drugs usage, particularly antibacterial drugs (mastitis. Proper application of drugs and by following legal recommendation, a by-reactions can be avoided such as allergic reaction in humans, development of resisting bacteria or even undesirable influence on starter cultures in dairy products manufacture. The maximum residue limits, monitoring plan as well as sampling procedures are set up within the harmonization of Croatian and European legislation, in order to provide official control of residues in foodstuffs of animal origin.

  2. The Sweetest Chocolate Milk

    Science.gov (United States)

    Newton, Kristie J.

    2010-01-01

    Using a nonroutine problem can be an effective way to encourage students to draw on prior knowledge, work together, and reach important conclusions about the mathematics they are learning. This article discusses a problem on the mathematical preparation of chocolate milk which was adapted from an old book of puzzles (Linn 1969) and has been used…

  3. Recombinant human milk proteins.

    Science.gov (United States)

    Lönnerdal, Bo

    2006-01-01

    Human milk provides proteins that benefit newborn infants. They not only provide amino acids, but also facilitate the absorption of nutrients, stimulate growth and development of the intestine, modulate immune function, and aid in the digestion of other nutrients. Breastfed infants have a lower prevalence of infections than formula-fed infants. Since many women in industrialized countries choose not to breastfeed, and an increasing proportion of women in developing countries are advised not to breastfeed because of the risk of HIV transmission, incorporation of recombinant human milk proteins into infant foods is likely to be beneficial. We are expressing human milk proteins known to have anti-infective activity in rice. Since rice is a normal constituent of the diet of infants and children, limited purification of the proteins is required. Lactoferrin has antimicrobial and iron-binding activities. Lysozyme is an enzyme that is bactericidal and also acts synergistically with lactoferrin. These recombinant proteins have biological activities identical to their native counterparts. They are equally resistant to heat processing, which is necessary for food applications, and to acid and proteolytic enzymes which are needed to maintain their biological activity in the gastrointestinal tract of infants. These recombinant human milk proteins may be incorporated into infant formulas, baby foods and complementary foods, and used with the goal to reduce infectious diseases.

  4. Bovine milk exosome proteome

    Science.gov (United States)

    Exosomes are 40-100 nm membrane vesicles of endocytic origin and are found in blood, urine, amniotic fluid, bronchoalveolar lavage (BAL) fluid, as well as human and bovine milk. Exosomes are extracellular organelles important in intracellular communication/signaling, immune function, and biomarkers ...

  5. Using chloramine as a coagulant aid in enhancing coagulation of Yellow River water in China

    Institute of Scientific and Technical Information of China (English)

    2007-01-01

    Considering that contaminated raw water mostly contains high Ammonia-N and a majority of water treatment plants use prechlorination process in China, efficiency of chloramines as a coagulant aid in enhancing coagulation was investigated by Jar stirring and pilot-scale tests, using Yellow River water containing high concentration of natural organic matters (NOM) and bromide in winter. The jar tests results showed that, compared with no preoxidation, preformed chloramine apparently decreased the turbidity of settled and filtered water with low dosage (2.0 mg/L), and the aid-coagulation efficiency was further enhanced with the increase of chlorine (Cl2) to Ammonia-N (N) ratio. Pilot-scale studies indicated that, in comparison to the case without preoxidation, the turbidity removal efficiency of flotation and filtration effluent water was significantly improved, the particle counts of filtered water were decreased 63.4%, the average rate of filter head loss was reduced 18.2%, and filter run time was prolonged 15.7%. Therefore, chloramine preoxidation may substantially enhance the particle separation efficiency.

  6. Fibrinolytic and coagulative activities of Yersinia pestis

    Directory of Open Access Journals (Sweden)

    Timo K. Korhonen

    2013-07-01

    Full Text Available The outer membrane protease Pla belongs to the omptin protease family spread by horizontal gene transfer into Gram-negative bacteria that infect animals or plants. Pla has adapted to support the life style of the plague bacterium Yersinia pestis. Pla has a -barrel fold with 10 membrane-spanning  strands and five surface loops, and the barrel surface contains bound lipopolysaccharide (LPS that is critical for the conformation and the activity of Pla. The biological activity of Pla is influenced by the structure of the surface loops around the active site groove and by temperature-induced LPS modifications. Several of the putative virulence-related functions documented for Pla in vitro address control of the human hemostatic system, i.e. coagulation and fibrinolysis. Pla activates human plasminogen to the serine protease plasmin and activates the physiological plasminogen activator urokinase. Pla also inactivates the protease inhibitors alpha-2-antiplasmin and plasminogen activator inhibitor 1 and prevents the activation of thrombin-activatable fibrinolysis inhibitor. These functions enhance uncontrolled fibrinolysis which is thought to improve Y. pestis dissemination and survival in the mammalian host, and lowered fibrin(ogen deposition has indeed been observed in mice infected with Pla-positive Y. pestis. However, Pla also inactivates an anticoagulant, the tissue factor pathway inhibitor, which should increase fibrin formation and clotting. Thus Pla and Y. pestis have complex interactions with the hemostatic system. Y. pestis modifies its LPS upon transfer to the mammalian host and we hypothesize that the contrasting biological activities of Pla in coagulation and fibrinolysis are influenced by LPS changes during infection.

  7. A short contemporary history of disseminated intravascular coagulation.

    Science.gov (United States)

    Levi, Marcel; van der Poll, Tom

    2014-11-01

    Disseminated intravascular coagulation (DIC) is a syndrome characterized by systemic intravascular activation of coagulation, leading to a widespread deposition of fibrin in the circulation. There is ample experimental and pathological evidence that the fibrin deposition contributes to multiple organ failure. The massive and ongoing activation of coagulation may result in depletion of platelets and coagulation factors, which may cause bleeding (consumption coagulopathy). The syndrome of DIC is well known in the medical literature for centuries, although a more precise description of the underlying mechanisms had to await the 20th century. Initial ideas on a role of the contact activation system as the primary trigger for the systemic activation of coagulation as well as a presumed hyperfibrinolytic response in DIC have been found to be misconceptions. Experimental and clinical evidence now indicate that the initiation of coagulation in DIC is caused by tissue factor expression, which in combination with downregulated physiological anticoagulant pathways and impaired fibrinolysis leads to widespread fibrin deposition. In addition, an extensive bidirectional interaction between coagulation and inflammation may further contribute to the pathogenesis of DIC.

  8. Thromboelastometry in patients with severe sepsis and disseminated intravascular coagulation.

    Science.gov (United States)

    Sivula, Mirka; Pettilä, Ville; Niemi, Tomi T; Varpula, Marjut; Kuitunen, Anne H

    2009-09-01

    Severe sepsis induces coagulopathy, which may lead to disseminated intravascular coagulation (DIC). Thromboelastometry is a point-of-care whole blood coagulation monitor, which has been validated in human endotoxemia model. We assessed thromboelastometry in severe sepsis and overt DIC and investigated its applicability in differentiating sepsis-related coagulation disturbances. Thromboelastometry (EXTEM and FIBTEM tests) and traditional coagulation assays were analyzed in 28 patients with severe sepsis, 12 of who fulfilled the criteria of overt DIC on admission. Ten healthy persons served as controls. Coagulation parameters, clotting time, clot formation time (CFT), alpha angle, maximal clot firmness (MCF) and lysis index at 60 min, were registered. In patients with overt DIC, EXTEM MCF, CFT and alpha angle differed from that in both healthy controls and patients without DIC, indicating hypocoagulation (MCF 52, 63 and 68 mm; CFT 184, 88 and 73 s; and alpha angle 58, 72 and 76 degrees , respectively, P coagulation assays showed progressively worsening coagulopathy from controls to septic patients without DIC and further to those with overt DIC. We conclude that thromboelastometry may be a valuable tool in assessing whole blood coagulation capacity in patients with severe sepsis with and without overt DIC.

  9. Effect of coagulation pretreatment on the fouling of ultrafiltration membrane

    Institute of Scientific and Technical Information of China (English)

    DONG Bing-zhi; CHEN Yan; GAO Nai-yun; FAN Jin-chu

    2007-01-01

    The purpose of this study is to understand the effect and mechanism of preventing membrane fouling,by coagulation pretreatment,in terms of fractional component and molecular weight of natural organic matter(NOM).A relatively higher molecular weight(MW)of hydrophobic compounds was responsible for a rapid decline in the ultrafiltration flux.Coagulation could effectively remove the hydrophobic organics.resulting in the increase of flux.It was found that a lower MW of neutral hydrophilic compounds,which could remove inadequately by coagulation.was responsible for tlle slow declining flux.The fluxes in the filtration of coagulated water and supematant water were compared and the results showed that a lower MW of neutral hydrophilic compounds remained in the supernatant water after coagulation could be rejected by a membrane,resulting in fouling.It was also found that the coagulated flocs could absorb neutral hydrophilic compounds effectively.Therefore,with the coagulated flocs formed on the membrane surface,the flux decline could be improved.

  10. Fuzzy Based Auto-coagulation Control Through Photometric Dispersion Analyzer

    Institute of Scientific and Technical Information of China (English)

    白桦; 李圭白

    2004-01-01

    The main role of water treatment plants is to supply high-quality safe drinking water. Coagulation is one of the most important stages of surface water treatment. The photometric dispersion analyzer(PDA) is a new optical method for flocculation monitoring, and is feasible to realize coagulation feedback control. The on line modification of the coagulation control system' s set point( or optimum dosing coagulant) has influenced the application of this technology in water treatment plant for a long time. A fuzzy control system incorporating the photometric dispersion analyzer was utilized in this coagulation control system. Proposed is a fuzzy logic inference control system by using Takagi and Sugeno' s fuzzy if-then rule for the self-correction of set point on line. Programmed is the dosing rate fuzzy control system in SIEMENS small-scale programmable logic controller. A 400 L/min middle-scale water treatment plant was utilized to simulate the reaction. With the changes of raw water quality, the set point was modified correctly in time, as well as coagulant dosing rate, and residual turbility before filtration was eligible and stable. Results show that this fuzzy inference and control system performs well on the coagulation control system through PDA.

  11. 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

  12. Associations between milk protein polymorphisms and milk production traits.

    Science.gov (United States)

    Bovenhuis, H; Van Arendonk, J A; Korver, S

    1992-09-01

    Associations between milk protein genotypes and milk production traits were estimated from 6803 first lactation records. Exact tests of associated hypotheses and unbiased estimates of genotype effects were from an animal model. Milk protein genotype effects were estimated using a model in which each milk protein gene was analyzed separately (single-gene analysis) and a model in which all milk protein genes were analyzed simultaneously (multigene analysis). The results of the two models indicate that some effects ascribed to certain milk protein genes in the single-gene analysis are not effects of the milk protein gene itself but of linked genes. Results from this study and from literature indicate that the kappa-casein gene or a very closely linked gene affects protein percentage, and the beta-lactoglobulin gene or a very closely linked gene affects fat percentage. Furthermore, effects of beta-casein genotypes on milk production, fat percentage, and protein yield were significant, and beta-lactoglobulin genotypes had significant effects on milk production and protein yield. It is less clear whether those effects are due to effects of milk protein genes themselves or to effects of linked genes.

  13. Pesticides Residue in Milk and Milk Products: Mini Review

    Directory of Open Access Journals (Sweden)

    Shazia Akhtar

    2017-06-01

    Full Text Available Livestock is an important sub-sector of agriculture that plays a key role in economy of a country by contributing to GDP (Gross Domestic Product and in total export. Pakistan is the 5th largest milk producer in the world with a total milk production of about 46.44 billion liters per anum. Almost 68% milk is produced by buffalo and 27% by cow. Pesticides used in agriculture sector may transfer to animal bodies through feed and fodder. A pesticide found in water is another source of residues in milk through drinking water. External control of parasites on animal body, insect control in cattle yard and sheds are direct sources of pesticides exposure for dairy animals. Due to its nutritional and supplementary value, milk is being consumed by people of different age groups therefore, issue of pesticide residues attain the immediate attention of researcher. Pesticide residues levels in raw dairy milk are discussed here in few selected developing and developed countries. It is concluded that human health is associated with exposure to organo phosphorus (OPPs, organo chlorine (OCPs, pyrethroids and carbamate (CB pesticides via milk or milk products and this issue deserve more attention. Different classes of pesticides OPPs, OCPs, pyrethroids and CBs etc. were reported in raw dairy milk in different countries and also in Pakistan. The results of this review demonstrate the need to establish pesticide residue monitoring programs for milk analysis for human consumption to improve food safety and decrease exposure risks to consumers.

  14. Derivation of factors to estimate daily milk yield from one milking of cows milked three times daily

    Science.gov (United States)

    The objective was to derive factors to predict daily milk yield when milk is sampled once per d for cows milked three times (3x) per d. Milk weights for all three milkings were recorded automatically by 8 herds and collected by Dairy Herd Improvement supervisors on test-day. Following edits, 196,725...

  15. Current concepts in the management of disseminated intravascular coagulation.

    Science.gov (United States)

    Thachil, Jecko; Toh, Cheng Hock

    2012-04-01

    Disseminated Intravascular Coagulation is a clinicopathological syndrome where widespread intravascular coagulation occurs in response to an inciting process. The pathophysiology for this disorder is complex with an important role for thrombin, the central regulator of the coagulation process. Since the clinical spectrum of DIC is variable due to its dynamic nature, the laboratory diagnosis should ideally be not based on a single marker or an isolated set of results. The treatment should primary focus on the management of the underlying triggering condition with blood products used as resuscitative measures. Newer therapeutic modalities have been recently tried with success although the management of DIC still remains a major challenge.

  16. Pro-coagulant activity of human mesenchymal stem cells.

    Science.gov (United States)

    Christy, Barbara A; Herzig, Maryanne C; Montgomery, Robbie K; Delavan, Christopher; Bynum, James A; Reddoch, Kristin M; Cap, Andrew P

    2017-04-05

    Allogeneic mesenchymal stem cells (MSCs) show great potential for the treatment of military and civilian trauma, based on their reduced immunogenicity and ability to modulate inflammation and immune function in the recipient. Although generally considered to be safe, MSCs express tissue factor (TF), a potent activator of coagulation. In the current study, we evaluated multiple MSC populations for tissue factor expression and pro-coagulant activity in order to characterize safety considerations for systemic use of MSCs in trauma patients who may have altered coagulation homeostasis. Multiple MSC populations derived from either human adipose tissue or bone marrow were expanded in the recommended stem cell media. Stem cell identity was confirmed using a well-characterized panel of positive and negative markers. Tissue factor expression on the cell surface was evaluated by flow cytometry with anti-CD142 antibody. Effects on blood coagulation were determined by thromboelastography (TEG) and calibrated automated thrombogram (CAT) assays using platelet poor plasma or whole blood. MSCs express tissue factor on their surfaces and are pro-coagulant in the presence of blood or plasma. The adipose-derived MSCs (Ad-MSC) evaluated were more pro-coagulant and expressed more tissue factor than bone marrow MSCs (BM-MSCs), which showed a greater variability in TF expression. BM-MSCs were identified that exhibited low pro-coagulant activity, whereas all Ad-MSCs examined exhibited high pro-coagulant activity. The percentage of cells in a given population expressing surface tissue factor correlates roughly with functional pro-coagulant activity. MSC tissue factor expression and pro-coagulant activity change over time in culture. All MSC populations are not equivalent; care should be taken to select cells for clinical use that minimize potential safety problems and maximize chance of patient benefit. Adipose-derived MSCs appear more consistently pro-coagulant than BM-MSCs, presenting a

  17. A loop of coagulation factor VIIa influencing macromolecular substrate specificity

    DEFF Research Database (Denmark)

    Bjelke, Jais R; Persson, Egon; Rasmussen, Hanne B;

    2006-01-01

    Coagulation factor VIIa (FVIIa) belongs to a family of proteases being part of the stepwise, self-amplifying blood coagulation cascade. To investigate the impact of the mutation Met(298{156})Lys in FVIIa, we replaced the Gly(283{140})-Met(298{156}) loop with the corresponding loop of factor Xa....../Met(298{156})Lys-FVIIa with almost the same activity and specificity profile. We conclude that a lysine residue in position 298{156} of FVIIa requires a hydrophilic environment to be fully accommodated. This position appears critical for substrate specificity among the proteases of the blood coagulation...

  18. Changes in the human blood coagulating system during prolonged hypokinesia

    Science.gov (United States)

    Filatova, L. M.; Anashkin, O. D.

    1978-01-01

    Changes in the coagulating system of the blood were studied in six subjects during prolonged hypokinesia. Thrombogenic properties of the blood rose in all cases on the 8th day. These changes are explained by stress reaction due to unusual conditions for a healthy person. Changes in the blood coagulating system in the group subjected to physical exercise and without it ran a practically parallel course. Apparently physical exercise is insufficient to prevent such changes that appear in the coagulating system of the blood during prolonged hypokinesia.

  19. Implementation of a microcontroller-based semi-automatic coagulator.

    Science.gov (United States)

    Chan, K; Kirumira, A; Elkateeb, A

    2001-01-01

    The coagulator is an instrument used in hospitals to detect clot formation as a function of time. Generally, these coagulators are very expensive and therefore not affordable by a doctors' office and small clinics. The objective of this project is to design and implement a low cost semi-automatic coagulator (SAC) prototype. The SAC is capable of assaying up to 12 samples and can perform the following tests: prothrombin time (PT), activated partial thromboplastin time (APTT), and PT/APTT combination. The prototype has been tested successfully.

  20. The role of milk proteins in the structure formation of dairy products

    Directory of Open Access Journals (Sweden)

    Olga Rybak

    2015-04-01

    Full Text Available Introduction. The structure of dairy products is a complex of proteins, fat, minerals and water that determines the texture and sensory properties of the product. Material and methods. The fermented milks (using the example of yogurt, cheese, ice cream, aerated milk and frozen fruit desserts have been researched. Scientific articles, published during 2000 and 2014 years, as well as theses and monographs of dairy science have been analysed too. Methodology of the investigation is based upon the use of the methods of analysis, comparison and synthesis. Results and discussion. The scientific understanding of the milk proteins’ role in the structure formation of dairy product has been summarized. Negligible changes of structure as a result of compositional or technological changes can lead to shifts in the stability, texture and rheology of products, which are closely related to each other. The allowance of these properties has significant influence on the manufacturing. Acid coagulation is a major functional property of milk proteins, which used in the structure formation of cheese and fermented dairy products. However, the form and properties of milk curd depend on the heat treatment of milk before fermentation. Milk proteins exhibit other functional properties (emulsification and partial coalescence of fat globules, aeration and foam stability during a churning, viscosity increasing of external phase in the development of structure in the ice cream, aerated milk and frozen fruit desserts. Conclusions. It is expedient to use results into a further study of the structure formation mechanism of dairy products and the development of recommendations in order to an efficient production.

  1. The role of milk proteins in the structure formation of dairy products

    Directory of Open Access Journals (Sweden)

    O. Rybak

    2015-05-01

    Full Text Available Introduction. The structure of dairy products is a complex of proteins, fat, minerals and water that determines the texture and sensory properties of the product. Material and methods. The fermented milks (using the example of yogurt, cheese, ice cream, aerated milk and frozen fruit desserts have been researched. Scientific articles, published during 2000 and 2014 years, as well as theses and monographs of dairy science have been analysed too. Methodology of the investigation is based upon the use of the methods of analysis, comparison and synthesis. Results and discussion. The scientific understanding of the milk proteins’ role in the structure formation of dairy product has been summarized. Negligible changes of structure as a result of compositional or technological changes can lead to shifts in the stability, texture and rheology of products, which are closely related to each other. The allowance of these properties has significant influence on the manufacturing. Acid coagulation is a major functional property of milk proteins, which used in the structure formation of cheese and fermented dairy products. However, the form and properties of milk curd depend on the heat treatment of milk before fermentation. Milk proteins exhibit other functional properties (emulsification and partial coalescence o f fatglobules, aeration and foam stability during a churning, viscosity increasing of external phase in the development of structure in the ice cream, aerated milk and frozen fruit desserts. Conclusions.It is expedient to use results into a further study of the structure formation mechanism of dairy products and the development of recommendations in order to an efficient production.

  2. The role of milk proteins in the structure formation of dairy products

    Directory of Open Access Journals (Sweden)

    Olga Rybak

    2014-09-01

    Full Text Available Introduction. The structure of dairy products is a complex of proteins, fat, minerals and water that determines the texture and sensory properties of the product. Material and methods. The fermented milks (using the example of yogurt, cheese, ice cream, aerated milk and frozen fruit desserts have been researched. Scientific articles, published during 2000 and 2014 years, as well as theses and monographs of dairy science have been analysed too. Methodology of the investigation is based upon the use of the methods of analysis, comparison and synthesis. Results and discussion. The scientific understanding of the milk proteins’ role in the structure formation of dairy product has been summarized. Negligible changes of structure as a result of compositional or technological changes can lead to shifts in the stability, texture and rheology of products, which are closely related to each other. The allowance of these properties has significant influence on the manufacturing. Acid coagulation is a major functional property of milk proteins, which used in the structure formation of cheese and fermented dairy products. However, the form and properties of milk curd depend on the heat treatment of milk before fermentation. Milk proteins exhibit other functional properties (emulsification and partial coalescence of fat globules, aeration and foam stability during a churning, viscosity increasing of external phase in the development of structure in the ice cream, aerated milk and frozen fruit desserts. Conclusions. It is expedient to use results into a further study of the structure formation mechanism of dairy products and the development of recommendations in order to an efficient production.

  3. Calculation of the rate of coagulation of hydrophobic colloids in the non-steady state

    NARCIS (Netherlands)

    Roebersen, G.J.; Wiersema, P.H.

    1974-01-01

    In accurate coagulation measurements, the observed coagulation rate should be extrapolated to time zero to find the rate of formation of doublets from singlet particles. In the theoretical calculation of coagulation rates, generally a steady state is assumed. At the onset of coagulation, however, a

  4. Effect of nano-scale curvature on the intrinsic blood coagulation system

    OpenAIRE

    Kushida, Takashi; Saha, Krishnendu; Subramani, Chandramouleeswaran; Nandwana, Vikas; Rotello, Vincent M.

    2014-01-01

    The intrinsic coagulation activity of silica nanoparticles strongly depends on their surface curvature. Nanoparticles with higher surface curvature do not denature blood coagulation factor XII on its surface, providing a coagulation ‘silent’ surface, while nanoparticles with lower surface curvature shows denaturation and concomitant coagulation.

  5. Calculation of the rate of coagulation of hydrophobic colloids in the non-steady state

    NARCIS (Netherlands)

    Roebersen, G.J.; Wiersema, P.H.

    1974-01-01

    In accurate coagulation measurements, the observed coagulation rate should be extrapolated to time zero to find the rate of formation of doublets from singlet particles. In the theoretical calculation of coagulation rates, generally a steady state is assumed. At the onset of coagulation, however, a

  6. Removal of titanium dioxide nanoparticles by coagulation: effects of coagulants, typical ions, alkalinity and natural organic matters.

    Science.gov (United States)

    Wang, H T; Ye, Y Y; Qi, J; Li, F T; Tang, Y L

    2013-01-01

    To investigate the possibility of removing titanium dioxide nanoparticles (TiO2 NPs) from water by coagulation, as well as to find the optimal coagulant and experimental conditions for TiO2 NP removal, four types of coagulant were adopted: polyferric sulfate (PFS), ferric chloride (FeCl3), polyaluminum chloride (PACl), and alum (Al2(SO4)3). It was found that the removal of TiO2 NPs by coagulation was affected by ionic strength, alkalinity, as well as types and dosages of coagulants. PFS and FeCl3 achieved much higher removal efficiency of TiO2 NPs than PACl and Al2(SO4)3 did. For 30 mg/L TiO2 NPs, a dosage of 0.3 mM PFS (as Fe) achieved 84% removal after coagulation followed by 30 min settlement. Optimal ionic strength (0.1 M NaCl or 0.03 M CaCl2) is of vital importance for the performance of PFS. Na2SO4 is unfavorable for the performance of PFS. Optimal alkalinity (0.01-0.03 M NaHCO3) is necessary for FeCl3 to remove TiO2 NPs. Natural organic matter, as represented by humic acid (HA) up to 11 mg/L, reduces the removal of TiO2 NPs by coagulation. These findings indicate that coagulation is a good option for the removal of TiO2 NPs from water, and more attention should be paid to the effects of water quality when using coagulation to remove TiO2 NPs from aqueous matrices. This provides a possible solution to alleviate the potential hazard caused by TiO2 NPs.

  7. Monitoring Milk Somatic Cell Counts

    Directory of Open Access Journals (Sweden)

    Gheorghe Şteţca

    2014-11-01

    Full Text Available The presence of somatic cells in milk is a widely disputed issue in milk production sector. The somatic cell counts in raw milk are a marker for the specific cow diseases such as mastitis or swollen udder. The high level of somatic cells causes physical and chemical changes to milk composition and nutritional value, and as well to milk products. Also, the mastitic milk is not proper for human consumption due to its contribution to spreading of certain diseases and food poisoning. According to these effects, EU Regulations established the maximum threshold of admitted somatic cells in raw milk to 400000 cells / mL starting with 2014. The purpose of this study was carried out in order to examine the raw milk samples provided from small farms, industrial type farms and milk processing units. There are several ways to count somatic cells in milk but the reference accepted method is the microscopic method described by the SR EN ISO 13366-1/2008. Generally samples registered values in accordance with the admissible limit. By periodical monitoring of the somatic cell count, certain technological process issues are being avoided and consumer’s health ensured.

  8. Raw milk consumption and health.

    Science.gov (United States)

    Vranješ, Anka Popović; Popović, Milka; Jevtić, Marija

    2015-01-01

    Contrary to the safe practices of milk pasteurization or sterilization, which effectively reduce foodborne outbreaks incidence associated with raw milk and dairy products use, outbreaks caused by such products continue to occur. Despite this fact, a worldwide movement advocating for the rights of raw milk and cheese selling and consumption, due to their specific nutritive characteristics, has strengthened significantly in recent years. Traditional agricultural manufacturers from Serbia still sell products related to thermally unprocessed milk, such as cottage cheese and raw cream. In AP Vojvodina during the period of 1981-2010 a total of 179 foodborne outbreaks were reported, where the incriminated cause of the outbreak were milk or diary. In 126 (70.39%) outbreaks, totaling 2276 sick individuals and one casualty, it was confirmed that the incriminated food was from the group of dairy products. In 48 instances (26.82%), bacteriological tests confirmed that milk and dairy products were excluded as the outbreak causes, while in another 5 (2.79%) outbreaks, microbiological analysis of food failed to confirm any relation to the actual epidemiological instances. In some cases, bacteriological testing of incriminated foods was not possible. In the cases of outbreaks associated with the consumption of milk and dairy products, traditional raw milk products were cited as being used. Consumption of unpasteurized milk and cheese represents public health threat. National and international rules ensuring use of safe products for human consumption have to set rules of trade of thermally processed milk and products on the market.

  9. 21 CFR 131.112 - Cultured milk.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Cultured milk. 131.112 Section 131.112 Food and... CONSUMPTION MILK AND CREAM Requirements for Specific Standardized Milk and Cream § 131.112 Cultured milk. (a) Description. Cultured milk is the food produced by culturing one or more of the optional dairy ingredients...

  10. 21 CFR 131.111 - Acidified milk.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Acidified milk. 131.111 Section 131.111 Food and... CONSUMPTION MILK AND CREAM Requirements for Specific Standardized Milk and Cream § 131.111 Acidified milk. (a) Description. Acidified milk is the food produced by souring one or more of the optional dairy ingredients...

  11. 7 CFR 58.136 - Rejected milk.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Rejected milk. 58.136 Section 58.136 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards... Milk § 58.136 Rejected milk. A plant shall reject specific milk from a producer if the milk fails to...

  12. 21 CFR 131.115 - Concentrated milk.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Concentrated milk. 131.115 Section 131.115 Food... HUMAN CONSUMPTION MILK AND CREAM Requirements for Specific Standardized Milk and Cream § 131.115 Concentrated milk. (a) Description. Concentrated milk is the liquid food obtained by partial removal of water...

  13. 7 CFR 1150.111 - Milk.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 9 2010-01-01 2009-01-01 true Milk. 1150.111 Section 1150.111 Agriculture Regulations... Orders; Milk), DEPARTMENT OF AGRICULTURE DAIRY PROMOTION PROGRAM Dairy Promotion and Research Order Definitions § 1150.111 Milk. Milk means any class of cow's milk produced in the United States. ...

  14. Quarter-controlled milking in dairy cows

    NARCIS (Netherlands)

    Ipema, A.H.; Hogewerf, P.H.

    2008-01-01

    The design of a milking stall with special functions for monitoring and control is described. The milk removal process per quarter is described. The milking stall was equipped with four milk containers, whose advancing weight was recorded permanently. The data were online converted into milk flow ra

  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. Impacts of epichlorohydrin-dimethylamine on coagulation performance and membrane fouling in coagulation/ultrafiltration combined process with different Al-based coagulants.

    Science.gov (United States)

    Bu, Fan; Gao, Baoyu; Li, Ruihua; Sun, Shenglei; Yue, Qinyan

    2016-09-01

    Two kinds of aluminum-based coagulants and epichlorohydrin-dimethylamine (DAM-ECH) were used in the treatment of humic acid-kaolin simulated water by coagulation-ultrafiltration (C-UF) hybrid process. Coagulation performance, floc characteristics, including floc size, compact degree, and strength were investigated in this study. Ultrafiltration experiments were conducted by a dead-end batch unit to implement the resistance analyses to explore the membrane fouling mechanisms. Results showed that DAM-ECH aid significantly increased the UV254 and DOC removal efficiencies and contributed to the formation of larger and stronger flocs with a looser structure. Aluminum chloride (Al) gave rise to better coagulation performance with DAM-ECH compared with poly aluminum chloride (PACl). The consequences of ultrafiltration experiments showed that DAM-ECH aid could reduce the membrane fouling mainly by decreasing the cake layer resistance. The flux reductions for PACl, Al/DAM-ECH (dosing both Al and DAM-ECH) and PACl/DAM-ECH (dosing both PACl and DAM-ECH) were 62%, 56% and 44%, respectively. Results of this study would be beneficial for the application of PACl/DAM-ECH and Al/DAM-ECH composite coagulants in water treatment processes. Copyright © 2016 Elsevier Ltd. All rights reserved.

  17. Disseminated intravascular coagulation: a review for the internist.

    Science.gov (United States)

    Levi, Marcel; van der Poll, Tom

    2013-02-01

    Disseminated intravascular coagulation (DIC) is a syndrome characterized by systemic intravascular activation of coagulation, leading to widespread deposition of fibrin in the circulation. Recent knowledge on important pathogenetic mechanisms that may lead to DIC has resulted in novel preventive and therapeutic approaches to patients with DIC. The diagnosis of DIC can be made by sensitive laboratory tests; however, most of these tests are not readily available in a clinical setting. A reliable diagnosis can also be made on the basis of a small series of laboratory tests that can be combined in a scoring algorithm. The cornerstone of the management of DIC is the specific and vigorous treatment of the underlying disorder. Strategies aimed at the inhibition of coagulation activation may theoretically be justified and have been found beneficial in experimental and clinical studies. These strategies comprise inhibition of tissue factor-mediated activation of coagulation or restoration of physiological anticoagulant pathways.

  18. Performance of Solanum incunum Linnaeus as natural coagulant ...

    African Journals Online (AJOL)

    hope&shola

    ISSN 1996-0786 ©2011 Academic Journals. Full Length ... that S. incunum is promising as coagulant and disinfectant product for water purification. ... it acceptable for release or reuse. ... to interfere with maintenance of a free chlorine residual.

  19. Treatability of South African surface waters by enhanced coagulation

    African Journals Online (AJOL)

    2013-06-05

    Jun 5, 2013 ... The majority of South African inland surface water sources are compromised due to a ... minimising residual coagulant, minimising sludge production .... included as being indicative of the worst effects of indirect reuse.

  20. Surgical Coagulator With Carbon Dioxide Laser For Gynecology

    Science.gov (United States)

    Wolinski, Wieslaw; Kazmirowski, Antoni; Korobowicz, Witold; Olborski, Zbigniew

    1987-10-01

    The technical data and parameters of the CO2 surgical laser for gynecology are given. Coagulator was designed and constructed in Institute of Microelectronics and Optoelectronics Warsaw Technical University.

  1. Coagulation profile in patients undergoing video-assisted thoracoscopic lobectomy

    DEFF Research Database (Denmark)

    Christensen, Thomas Decker; Vad, Henrik; Pedersen, Søren

    2017-01-01

    -, and the first two days postoperatively by standard coagulation blood test, thromboelastometry (ROTEM®) and thrombin generation. RESULTS: Patients undergoing potential curative surgery for lung cancer were not hypercoagulable preoperatively. There was no statistically significant difference in the majority...

  2. CARDIOVASCULAR AND BLOOD COAGULATION EFFECTS OF PULMONARY ZINC EXPOSURE

    Science.gov (United States)

    Cardiovascular damage induced by pulmonary exposure to environmental chemicals can result from direct action or, secondarily, from pulmonary injury. We have developed a rat model of pulmonary exposure to zinc to demonstrate cardiac, coagulative, and fibrinolytic alterations. Mal...

  3. Bio-responsive polymer hydrogels homeostatically regulate blood coagulation

    Science.gov (United States)

    Maitz, Manfred F.; Freudenberg, Uwe; Tsurkan, Mikhail V.; Fischer, Marion; Beyrich, Theresa; Werner, Carsten

    2013-01-01

    Bio-responsive polymer architectures can empower medical therapies by engaging molecular feedback-response mechanisms resembling the homeostatic adaptation of living tissues to varying environmental constraints. Here we show that a blood coagulation-responsive hydrogel system can deliver heparin in amounts triggered by the environmental levels of thrombin, the key enzyme of the coagulation cascade, which—in turn—becomes inactivated due to released heparin. The bio-responsive hydrogel quantitatively quenches blood coagulation over several hours in the presence of pro-coagulant stimuli and during repeated incubation with fresh, non-anticoagulated blood. These features enable the introduced material to provide sustainable, autoregulated anticoagulation, addressing a key challenge of many medical therapies. Beyond that, the explored concept may facilitate the development of materials that allow the effective and controlled application of drugs and biomolecules. PMID:23868446

  4. Thrombomodulin: A Bifunctional Modulator of Inflammation and Coagulation in Sepsis

    Directory of Open Access Journals (Sweden)

    Takayuki Okamoto

    2012-01-01

    Full Text Available Deregulated interplay between inflammation and coagulation plays a pivotal role in the pathogenesis of sepsis. Therapeutic approaches that simultaneously target both inflammation and coagulation hold great promise for the treatment of sepsis. Thrombomodulin is an endogenous anticoagulant protein that, in cooperation with protein C and thrombin-activatable fibrinolysis inhibitor, serves to maintain the endothelial microenvironment in an anti-inflammatory and anticoagulant state. A recombinant soluble form of thrombomodulin has been approved to treat patients suffering from disseminated intravascular coagulation (DIC and has thus far shown greater therapeutic potential than heparin. A phase II clinical trial is currently underway in the USA to study the efficacy of thrombomodulin for the treatment of sepsis with DIC complications. This paper focuses on the critical roles that thrombomodulin plays at the intersection of inflammation and coagulation and proposes the possible existence of interactions with integrins via protein C. Finally, we provide a rationale for the clinical application of thrombomodulin for alleviating sepsis.

  5. PARTICLE ELECTROSTATIC COAGULATION AND ITS APPLICATIONS IN DUST CONTROL

    Institute of Scientific and Technical Information of China (English)

    顾强; 刘炳江

    1995-01-01

    Fine particulates instead of others create particulate pollution and they are easier to escape from almost all conventional collectors of low-or medium-efficiency. It is of practical significance to take full advantages of particle coagulation by electrostatic forces to upgrade the collentors' performance. This paper investigates the main mechanisms of coagulation, an possiboie trostatic forces existing in the collectors and their effects on the particle coagulation. To make particle kinetic coagulation electrostaticaUy enhanced be a step of the conventional collectors' operations,certain conditions should be created through some modifications of the collectors. Based on that, the authors suggest that a precharger electro-cyclone technique be applied to improve the performance of common cyclones still widely used in many places. And a preliminary semi-industrial test has been carried out at Jiawang Power Station, Xuzhou, Jiangsu Province, and the results show that the modified cyclone increases its efficiency from about 800% to. 92-94%.

  6. Carbon dioxide pressure-induced coagulation of microalgae.

    Science.gov (United States)

    Lee, Roland; Jessop, Philip G; Champagne, Pascale

    2015-12-28

    The move to a low-carbon economy has generated renewed interest in microalgae for the production of biofuels with the potential mutual benefit of wastewater treatment. However, harvesting has been identified as a limiting factor to the economic viability of this process. This paper explores the harvesting of microalgae using high-pressure gas without the addition of coagulants. Coagulation of microalgae under high-pressure gas was found to be an efficient method to separate algae from suspension. The critical coagulation pressures (CCPs) for H(2) and CO(2) were determined to be 6.1 and 6.2 MPa, respectively. The CO(2)-induced decrease in solution pH positively influenced coagulation rates, without appearing to affect the CCP. This approach could be beneficial for the economic removal of microalgae from solution for the production of both biofuels and biomedical compounds without the addition of non-environmentally friendly chemicals. © 2015 The Author(s).

  7. optimization of coagulation-flocculation process for colour removal ...

    African Journals Online (AJOL)

    user

    ... as an alternative for conventional coagulants that are widely used in dye wastewater treatment plants. ... biological treatment techniques used are aerobic degradation ... for colour removal from industrial wastewater due to its efficiency and ...

  8. Cow's Milk Protein Allergy.

    Science.gov (United States)

    Mousan, Grace; Kamat, Deepak

    2016-10-01

    Cow's milk protein allergy (CMPA) is a common condition encountered in children with incidence estimated as 2% to 7.5% in the first year of life. Formula and breast-fed babies can present with symptoms of CMPA. It is important to accurately diagnose CMPA to avoid the consequences of either under- or overdiagnosis. CMPA is classically categorized into immunoglobulin E (IgE)- or non-IgE-mediated reaction that vary in clinical manifestations, diagnostic evaluation, and prognosis. The most commonly involved systems in patients with CMPA are gastrointestinal, skin, and respiratory. Evaluation of CMPA starts with good data gathering followed by testing if indicated. Treatment is simply by avoidance of cow's milk protein (CMP) in the child's or mother's diet, if exclusively breast-feeding. This article reviews the definition, epidemiology, risk factors, pathogenesis, clinical presentation, evaluation, management, and prognosis of CMPA and provides an overview of different options for formulas and their indication in the treatment of CMPA.

  9. Application of Dual Coagulant (Alum + Barley in Removing Colour from Leachate

    Directory of Open Access Journals (Sweden)

    Shaylinda Mohd Zin Nur

    2017-01-01

    Full Text Available Coagulation/flocculation is one of the treatment method for highly polluted leachate. One of the main affecting factor for this process is the coagulant used. Coagulant is divided into natural and chemical coagulant. In the current study, Alum (chemical coagulant and barley (natural coagulant were used as dual coagulant. The aim of this study is to examine the effectiveness of dual coagulant made from alum and barley in removing colour from the effluent of Simpang Renggam landfill leachate aeration lagoon through coagulation/flocculation method. Coagulation/flocculation process with single alum coagulant, single barley coagulant and dual coagulant (alum+barley were examined by evaluating the optimum values of pH and dose. Optimum dose and pH for alum and barley as single coagulant were; 3 g/L & pH 5; 0.8 g/L & pH 6. Higher removal of colour was recorded for alum compared to barley. Application of alum and barley as dual coagulant had higher colour removal than alum and barley as single coagulant. The optimum pH and dose for dual coagulant were at pH 6, 3.0 g/L of alum and 0.8 g/L of barley respectively. However, at pH 6, 2 g/L alum and 1.6 g/L barley, the removal of colour was similar to alum at 3 g/L. It can be concluded that barley as coagulant aid able to reduce 33 % usage of alum at par removals of colour. Thus, the dual coagulant consist of alum and barley has the potential to be applied as a coagulant for leachate treatment.

  10. Production technology and characterization of Fior di latte cheeses made from sheep and goat milks.

    Science.gov (United States)

    Faccia, M; Trani, A; Gambacorta, G; Loizzo, P; Cassone, A; Caponio, F

    2015-03-01

    Innovation in the small ruminant dairy sector faces structural challenges because dairies are often involved in breeding and produce cheeses that appeal essentially to local markets using traditional technologies and facilities. An investigation was carried out to produce Fior di latte, a traditional, soft pasta filata cheese, from sheep and goat milks at the farm level. Fior di latte is an Italian high-moisture, round mozzarella currently produced from cow and water buffalo milks; it is very popular in Europe. Cheesemaking trials were performed and the most appropriate technology proved to be a combination of direct acidification and lactic fermentation, with some modifications to the milk coagulation phase. The gross composition of the experimental cheeses was similar to that of bovine Fior di latte, and the overall hygienic quality was satisfactory even though the milk had not been pasteurized. The new cheeses were similar in appearance to the bovine type, but some specific features were detected. Besides the typical "goaty" and "sheepy" flavors, some novel and distinctive descriptors of odor, flavor, and texture were noted. Our experiment showed that good quality Fior di latte cheese that complies with microbiological requirements of the European legislation can be obtained from sheep and goat milks by appropriately modifying the cheesemaking technology.

  11. Early Determination of Animals with Favorable Genes in Milk Production for Profitable Private Farms

    Directory of Open Access Journals (Sweden)

    Daniela E. Ilie

    2010-05-01

    Full Text Available The primary goal of dairy industry has been to identify an efficient and economical way of increasing milk production and its constituents without increasing the size of the dairy herd. The use of milk protein polymorphisms as detectable molecular markers has been studied intensively because of their effect on the yield and processing properties of milk and its products. Thus, molecular markers are promising alternative to the current methods of trait selection once these genes are proven to be associated with traits of interest in animals. Kappa-casein (CSN3 and beta-lactoglobulin (BLG are two of the most important proteins in the milk of mammals that play a crucial role in the milk quality and coagulation, an essential process for cheese and butter. The A and B variant of k-casein and β-lactoglobulin were distinguished by Polymerase Chain Reaction and Restriction Fragment Length Polymorphism (PCR-RFLP analysis in 108 Romanian Simmental and 60 Holstein Friesian cattle.

  12. Removal of Arsenic from Drinking Water by Adsorption and Coagulation

    Science.gov (United States)

    Zhang, M.; Sugita, H.; Hara, J.; Takahashi, S.

    2013-12-01

    Removal of arsenic from drinking water has been an important issue worldwide, which has attracted greater attentions in recent years especially for supplying safe drinking water in developing countries. Although many kinds of treatment approaches that are available or applicable both in principle and practice, such as adsorption, coagulation, membrane filtration, ion exchange, biological process, electrocoagulation and so on, the first 2 approaches (i.e., adsorption and coagulation) are most promising due to the low-cost, high-efficiency, simplicity of treating systems, and thus can be practically used in developing countries. In this study, a literature survey on water quality in Bangladesh was performed to understand the ranges of arsenic concentration and pH of groundwater in Bangladesh. A series of tests were then organized and performed to investigate the effects of arsenic concentration, arsenic forms, pH, chemical compositions of the materials used for adsorption and coagulation, particle size distribution and treatment time on quality of treated water. The experimental results obtained in the study illustrated that both adsorption and coagulation can be used to effectively reduce the concentrations of either arsenic (V) or arsenic (III) from the contaminated water. Coagulation of arsenic with a magnesium-based material developed in this study can be very effective to remove arsenic, especially arsenic (V), from contaminated water with a concentration of 10 ppm to an undetectable level of 0.002 ppm by ICP analyses. Compared to arsenic (III), arsenic (V) is easier to be removed. The materials used for adsorption and coagulation in this study can remove arsenic (V) up to 9 mg/g and 6 mg/g, and arsenic (III) up to 4 mg/g and 3 mg/g, respectively, depending on test conditions and compositions of the materials being used. The control of pH during treatment can be a challenging technical issue for developing both adsorbent and coagulant. Keywords: Water Treatment

  13. A Sour Milk Rivalry

    Institute of Scientific and Technical Information of China (English)

    LAN XINZHEN

    2010-01-01

    @@ Mengniu,with the 2008 milk con tamination incident still fresh in people's memories,has brought China's dairy industry into the spotlight again-this time the attention focused on a bitter rivalry. Police in Hohhot,capital of the Inner Mongolian Autonomous Region,held a press briefing on October 22 over a Mengniu-initiated smear campaign against its rival,Yili.

  14. Milk Clotting Activity of Protease, Extracted from Rhizome of Taffin ...

    African Journals Online (AJOL)

    MBI

    2017-03-07

    Mar 7, 2017 ... substituting calf rennet in the food industries, particularly in cheese making processes. Keywords: Ginger ..... practice (Macedo et al., 1993). Ginger ... evaluation procedure, the protease MCA/PA ratio has been a ... Quantities of Protein Utilizing the Principle .... proteolysis and sensory quality of Peshawari.

  15. Immunology of breast milk

    Directory of Open Access Journals (Sweden)

    Patricia Palmeira

    Full Text Available Summary In the critical phase of immunological immaturity of the newborn, particularly for the immune system of mucous membranes, infants receive large amounts of bioactive components through colostrum and breast milk. Colostrum is the most potent natural immune booster known to science. Breastfeeding protects infants against infections mainly via secretory IgA (SIgA antibodies, but also via other various bioactive factors. It is striking that the defense factors of human milk function without causing inflammation; some components are even anti-inflammatory. Protection against infections has been well evidenced during lactation against, e.g., acute and prolonged diarrhea, respiratory tract infections, including otitis media, urinary tract infection, neonatal septicemia, and necrotizing enterocolitis. The milk’s immunity content changes over time. In the early stages of lactation, IgA, anti-inflammatory factors and, more likely, immunologically active cells provide additional support for the immature immune system of the neonate. After this period, breast milk continues to adapt extraordinarily to the infant’s ontogeny and needs regarding immune protection and nutrition. The need to encourage breastfeeding is therefore justifiable, at least during the first 6 months of life, when the infant’s secretory IgA production is insignificant.

  16. Coagulation-flocculation in leachate treatment using modified micro sand

    Science.gov (United States)

    Thaldiri, Nur Hanani; Halim, Azhar Abdul

    2013-11-01

    Sanitary landfill leachate is considered as highly polluted wastewater, without any treatment, discharging into water system will cause underground water and surface water pollutions. This study was to investigate the treatability of the semi-aerobic landfill leachate via coagulation-flocculation using poly-aluminum chloride (PAC), cationic polymer, and modified micro sand. Leachate was collected from Pulau Burung Sanitary Landfill (PBSL) located in Penang, Malaysia. Coagulation-flocculation was performed by using jar test equipment and the effect of pH, dose of coagulant and dose of polymer toward removal of chemical oxygen demand (COD), color and suspended solid (SS) were examined. Micro sand was also used in this study to compare settling time of coagulation-flocculation process. The optimum pH, dose of coagulant (PAC) and dose of polymer (cationic) achieved were 7.0, 1000 mg/L and 8 mg/L, respectively. The dose of micro sand used for the settling time process was 300 mg/L. Results showed that 52.66% removal of COD, 97.16% removal of SS and 96.44% removal of color were achieved under optimum condition. The settling times for the settling down of the sludge or particles that formed during coagulation-flocculation process were 1 min with modified sand, 20 min with raw micro sand and 45 min without micro sand.

  17. Modeling of particle coagulation in low pressure PECVD

    Science.gov (United States)

    Bhandarkar, U.; Kortshagen, U.

    1998-10-01

    Contaminant particles generated in plasmas used to manufacture semiconductor devices can potentially destroy micro-electronic circuits. Particles of micrometer-size in a plasma are usually negatively charged due to the higher mobility of electrons. Like charges on the particles should inhibit growth by coagulation. However, the coagulation rates of nanometer-sized particles observed experimentally are even higher than the thermal coagulation rates of uncharged particles. This observation implies the presence of positively charged nano-particles along with the negative ones such that the mutual attraction enhances coagulation. We propose photo-detachment of electrons due to UV radiation as a potential path for the generation of positively charged particles. We have developed a self-consistent plasma-coagulation model based on the General Dynamic Equation which is well-known from aerosol research. Plasma properties are determined self-consistently using a global plasma model. The particle charge distribution is calculated using a charging module which also accounts for UV photo-detachment. Preliminary results of this model yield coagulation rates consistent with those observed experimentally.

  18. Activation of blood coagulation in cancer: implications for tumour progression.

    Science.gov (United States)

    Lima, Luize G; Monteiro, Robson Q

    2013-09-04

    Several studies have suggested a role for blood coagulation proteins in tumour progression. Herein, we discuss (1) the activation of the blood clotting cascade in the tumour microenvironment and its impact on primary tumour growth; (2) the intravascular activation of blood coagulation and its impact on tumour metastasis and cancer-associated thrombosis; and (3) antitumour therapies that target blood-coagulation-associated proteins. Expression levels of the clotting initiator protein TF (tissue factor) have been correlated with tumour cell aggressiveness. Simultaneous TF expression and PS (phosphatidylserine) exposure by tumour cells promote the extravascular activation of blood coagulation. The generation of blood coagulation enzymes in the tumour microenvironment may trigger the activation of PARs (protease-activated receptors). In particular, PAR1 and PAR2 have been associated with many aspects of tumour biology. The procoagulant activity of circulating tumour cells favours metastasis, whereas the release of TF-bearing MVs (microvesicles) into the circulation has been correlated with cancer-associated thrombosis. Given the role of coagulation proteins in tumour progression, it has been proposed that they could be targets for the development of new antitumour therapies.

  19. Removal of dispersant-stabilized carbon nanotubes by regular coagulants

    Institute of Scientific and Technical Information of China (English)

    Ni Liu; Changli Liu; Jing Zhang; Daohui Lin

    2012-01-01

    Coagulation followed by sedimentation,as a conventional technique in the water treatment plant,can be the first line of defense against exposures of carbon nanotubes(CNTs)to aquatic organisms and human beings,which has been rarely documented.This study investigated the removal of dispersant-stabilized CNT suspensions by poly aluminum chloride(PAC1)and KAI(SO4)2·12H2O (alum),with a focus on the effects of dispersant type,coagulant type and dosage.PAC1 performed better than alum in the removal of tannic acid-,humic acid-,and sodium dodecyl benzenesulfonate-stabilized CNTs,but worse for polyethylene glycol octylphenyl ether(TX100)-stabilized CNTs.Neither coagulant could effectively precipitate cetyltrimethyl ammonium bromide-stabilized CNTs.The removal by PAC1 first increased up to a plateau and then decreased with the continued increase of coagulant dosage.However,the removal rates leveled off but did not decrease after achieving their highest level with the continued addition of alum.The coagulation and flocculation of the CNT suspensions by PAC1 could be regulated mainly by the mechanism of adsorption charge neutralization,whereas the coagulation by alum mainly involved electrical double-layer compression.

  20. Coagulation properties of anelectrochemically prepared polyaluminum chloride containing active chlorine

    Institute of Scientific and Technical Information of China (English)

    HU Chengzhi; LIU Huijuan; QU Jiuhui

    2006-01-01

    With high content of the Al13 species and the active chloride, an electrochemically prepared polyaluminum chloride (E-PACl) presents integrated efficiency of coagulation and oxidation. The coagulation properties of E-PACl were systemically investigated through jar tests in the various water quality conditions. The active chlorine in E-PACl can significantly influence the coagulation behavior due to the active chlorine preoxidation, which can change the surface charge characteristic of organic matter (OM) in water. The active chlorine preoxidation could improve the E-PACl coagulation efficiency if the water possessed the characteristics of relatively low OM content (2 mg/L) and high hardness (278 mg CaCO3/L). In the water with medium content of OM (5 mg/L), dosage would be a crucial factor to decide whether the active chlorine in E-PACl aided coagulation process or not. Comparing with alkaline condition, active chlorine would show a more significant influence on the coagulation process in acidic region.