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Bovine Milk (bovine + milk)
Selected AbstractsCombined Pressure,temperature Inactivation of Alkaline Phosphatase in Bovine Milk: A Kinetic StudyJOURNAL OF FOOD SCIENCE, Issue 1 2000L. Ludikhuyze ABSTRACT: A detailed kinetic study on pressure-temperature inactivation of alkaline phosphatase has been performed in the pressure range 0.1 to 725 MPa at temperatures between 25 and 63 °C. Inactivation could be accurately described by a first order kinetic model, allowing D-values to be calculated. According to the thermal death time terminology, zr - and zp -values were calculated, expressing temperature and pressure dependence respectively. However, at high temperature, pressure dependence could not be calculated unambiguously. D-values firstly increased with increasing pressure up to 300 MPa and then decreased with further pressure increase, showing thermal inactivation to be counteracted by low pressure. Finally, a global model describing the D-value as a function of pressure and temperature has been formulated. [source] Aspects of Infant Food FormulationCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 4 2007D.K. Thompkinson ABSTRACT:, Milk is a biological fluid of exceptional complexity. It contains the nutrients for the growth and development of the newborn. The compositional structure of milk is, however, dependent on the species and tailored to sustain growth and development of its own offspring. Human milk contains specific proteins, lipids, and other components designed to be easily digestible and which have important roles to play in child development. Human infants should ideally be nursed on mother's milk, which constitutes nature's best food. However, in the event of lactation failure, insufficient milk secretion, and where mothers are suffering from transmittable diseases, human milk substitutes serve as savers of precious life during vulnerable stages of infancy. Bovine milk as such or with certain modifications has been widely used for infant feeding. There has been an ever-increasing reliance on formula feeding practices both in developed and developing countries. Bovine milk based dried formulations have become a prominent feature of infantile dietetics. Emphasis has been laid on the manufacture of formulations having compositional and biochemical characteristics similar to human milk. The technological advancement for the production of infant formula has come a long way in the manufacture of a variety of infant formulae for the dietary management of infants. This is a comprehensive review providing insight on the detailed compositional differences of various nutrients present in human milk as compared to bovine milk, their makeup, significance, and recommended levels of intake that are best suited for the growth and development of infants fed on modified/prepared infant formulations. [source] Nutritional and therapeutic value of fermented caprine milkINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 2 2010ANAC, VEDRAN SLA Caprine milk is a nutritional and therapeutic food. The unique and beneficial characteristics of caprine milk that are superior to bovine milk include: better digestibility; greater buffering capacity; fat globules that are smaller in diameter and better distributed in the milk emulsion; higher content of short-chain fatty acids in the milk fat; higher content of zinc, iron and magnesium; stronger lactoperoxidase (antimicrobial) system as well as better immunological and antibacterial characteristics. The larger amounts of some minerals, such as calcium, zinc and magnesium, in caprine milk may influence the growth of lactic acid bacteria since they are a normal part of some enzymatic complexes involved in lactose fermentation. The higher whey protein content could also be significant because Lactobacillus acidophilus and bifidobacteria grow better in the presence of higher levels of some amino acids (valine, glycine, hystidine). The use of caprine and ovine milk in cheesemaking is well known, but the production of fermented caprine milk via probiotics has not yet been developed, although many studies have highlighted the requirements for production of that kind of healthy food. During fermentation caprine milk loses its characteristic ,goaty' taste, which is unacceptable to many consumers. Moreover, the nutritive value of caprine milk increases during fermentation. The rise in the number of goat farms in Croatia has created the need to find other products that can be produced using caprine milk. According to the present situation in Croatia, there is no real possibility of producing fermented caprine milk for the global market, but many studies of fermented caprine milk have been performed. [source] High-pressure-induced changes in bovine milk: a reviewINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 2 2006THOM HUPPERTZ High-pressure (HP) treatment of food products is a novel processing technique during which the product is treated in a vessel of suitable strength at a high pressure, generally in the range 100,1000 MPa. As a result, several constituents and properties of the treated product are altered. HP-induced changes in the constituents and properties of milk are arguably among the most extensive of the range of food products studied to date. HP treatment of milk induces solubilization of minerals associated with the casein micelles, denatures whey proteins and, depending on pressure, can either induce aggregation or disruption of the casein micelles. These HP-induced changes in milk constituents affect the properties of the milk; cheesemaking properties of milk can be enhanced considerably, indicating potential application of HP treatment in this area; furthermore, encouraging results have also been reported for HP treatment of milk prior to yogurt manufacture. HP treatment of milk also affects its microflora; however, considerable variation in baroresistance between bacterial species and strains exists. Further applied research appears warranted to establish the full commercial potential of HP treatment of milk. [source] Recent developments in antibody-based analytical methods for the differentiation of milk from different speciesINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 3 2003Golfo Moatsou The antibody-based analytical methods for the detection of milk from different species that have been developed in recent years are, for the most part, various enzyme-linked immunosorbent assay (ELISA) configurations. Polyclonal and, more recently, monoclonal antibodies against total or individual caseins, whey proteins and synthetic peptides corresponding to milk proteins sequences have been used. The assays have been successfully applied to the detection of substitution of ovine or caprine milk by bovine milk and of ovine milk by caprine milk in raw and heat-treated milks and cheeses. [source] Preparation and evaluation of pizza cheese made from blend of vetch,bovine milkINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2008Salim-ur-Rehman Summary The objective of the study was to develop vetch,bovine milk (VBM) pizza cheese low in animal fat and its acceptability was determined through physico-chemical, functional and sensory evaluations. Vetch (Lathyrus sativus) was detoxified by steeping in double its quantity of water for 8 h at 70 °C, changing the water seven times, draining and sun drying. Dried vetch was then treated with water at pH 4.0 at 90 °C for 60 min to deplete the beany flavour, then dried and milled into fine flour with Quadrumate Senior mill. The seed coat was separated as one of the mill fractions. Four types of VBM blends were prepared from vetch flour and bovine skimmed milk powder and were used to prepare cheese using 2.5% lactic acid bacterial culture of Streptococcus thermophillus and Streptococcus bulgaricus and rennet (0.15 mL L,1, 1:40 ratio with water). The cheese was stored at 4 °C for 14 days and used as topping over the pizza shell. Physico-chemical analyses, such as moisture, total solids, lactose, ash, fat, titratable acidity and pH, and sensory evaluations of both cheese and pizza were carried out at 0-, 7- and 14-day intervals. The stretchability and meltability of cheese increased significantly (P < 0.05) during storage. Commercial Mozzarella cheese was taken as a control. The results of this study suggested that VBM blend at the ratio of 12.5:87.5 (vetch flour:bovine milk powder) could be utilised to prepare a cheese of desirable characteristics for pizza topping. [source] Culture-Specific Variation in the Flavor Profile of SoymilksJOURNAL OF FOOD SCIENCE, Issue 8 2006R.S.J. Keast ABSTRACT:, A modified quantitative descriptive analysis (QDA) method was used to determine sensory profiles of 8 soymilk products: 3 manufactured in Australia, 3 manufactured in Singapore, 1 manufactured in Malaysia, and 1 manufactured in Hong Kong. A panel (n= 7) was selected, trained in descriptive profiling of soymilk, and developed a soymilk language that was used to evaluate the flavor attributes of the soymilk products. A repeated-measure ANOVA showed highly reproducible panel performance, and significant differences in soymilk attributes among all soymilks. A principal component analysis (PCA) revealed 2 main groupings among the soymilks that corresponded to cultural origin: Australia and Asia (Singapore and Hong Kong/Malaysia). Products from Australia were significantly stronger in milky, astringent, salty notes and pale in color, while products from Asia were significantly stronger in beany, cooked beans, sweet, and pandan notes (P < 0.05). In addition, the Asian soymilks could be separated into 2 subgroups, with Singaporean soymilks having deeper color, greater viscosity, and less green flavor than Hong Kong/Malaysia soymilks. Australian produced soymilk is bovine-milk-like compared with Asian soymilk, presumably due to bovine milk being the primary source of milk in Australia. We conclude that culture-specific flavor preferences are a determining factor in flavor profiles of soymilks from geographically distinct regions. [source] Effect of Heat Treatment on Bovine Lactoperoxidase Activity in Skim Milk: Kinetic and Thermodynamic AnalysisJOURNAL OF FOOD SCIENCE, Issue 1 2003E. Marín ABSTRACT: The effect of heat on lactoperoxidase activity in bovine milk was studied over a range of 68 to 76 °C. Values of residual enzymatic activity after different treatments were studied by kinetic analysis, obtaining D-values and the Z-value (3.1 °C). Denaturation of lactoperoxidase, measured by loss in activity, can be described as a 1st-order reaction. Rate constants were calculated, as was the energy of activation, which was 737.69 kJ/mol. Thermodynamic parameters were also calculated. The high value obtained for the variation in enthalpy of activation indicates that a high amount of energy is required to initiate denaturation, probably due to the molecular conformation of lactoperoxidase. [source] Microradiographic study on the effects of salivary proteins on in vitro demineralization of bovine enamelJOURNAL OF ORAL REHABILITATION, Issue 2 2005A. M. KIELBASSA summary, The aim of this investigation was to evaluate the effects of various proteins on in vitro demineralization of bovine enamel. From each of 100 bovine incisors two samples were prepared. The specimens were embedded in epoxy resin and polished up to 4000 grit. Subsequently, the specimens' surfaces were partly covered with nail varnish, thus serving as control of sound enamel. The specimens were divided randomly into five groups (n = 40) and demineralized in a solution of constant composition (pH 5·0; 10 days). For each subgroup of specimens (n = 10) 4 L were taken and either low (50% of medium conc.), medium, or high (150%) concentrations of the proteins [human albumin (100% conc. = 7 mg L,1), mucin (577·5 mg L,1), immunoglobulin G (IgG) (46 mg L,1), casein isolated from bovine milk (1·2 g L,1)] or amino acid [l -Proline (7 mg L,1)] were added to 1 L of the demineralizing solution, whereas 1 L served as control. Mineral loss and lesion depth (LD) were evaluated from microradiographs of thin sections (110 ,m) by a dedicated software package (TMR 1.24). No differences were found between the five control groups (P > 0·05; anova). Albumin, l -Proline, and IgG did not affect enamel demineralization, whereas the addition of both casein and mucin resulted in significant reductions of both mineral loss and LDs (P < 0·01; Tukey's test). Within the limitations of an in vitro study, the present investigation indicates that casein and mucin seem to affect enamel demineralization significantly. Thus, these proteins might be helpful as an additive to saliva substitutes or mouthwashes if the quality of saliva is altered. [source] Inhibition of bacteriophage K proliferation on Staphylococcus aureus in raw bovine milkLETTERS IN APPLIED MICROBIOLOGY, Issue 3 2005S. O'Flaherty Abstract Aims:, To assess the ability of staphylococcal bacteriophage K to inhibit Staphylococcus aureus in raw milk. Methods and Results:, The ability of bacteriophage (phage) to replicate in milk is important in situations where phage might be used as a therapeutic for bovine mastitis. Phage K was able to replicate normally, leading to elimination of the host culture in milk, which had been previously heat-treated. When raw milk was used under identical conditions, the phages were unable to replicate. Phage adsorption assays were performed and these demonstrated that adsorption of phage was significantly reduced in the raw milk while it was restored in the heat-treated sample (86·50% compared with 99·96% adsorption respectively). When confocal microscopy with a Live/Dead Bac light staining system was employed, it was observed that in raw milk S. aureus formed clusters associated with fat globules, while in heat-treated milk, bacterial agglutination had not occurred. Conclusions:, Raw milk inhibits staphylococcal phage K proliferation. Significance and Impact of the Study:, This observation has implications for the exploitation of staphylococcal therapeutic phage in milk. [source] Stability and activity of specific antibodies against Streptococcus mutans and Streptococcus sobrinus in bovine milk fermented with Lactobacillus rhamnosus strain GG or treated at ultra-high temperatureMOLECULAR ORAL MICROBIOLOGY, Issue 1 2002H. Wei Passive local immunization against dental caries is a promising approach to its prevention, as clinical evidence of active oral or nasal immunization is still limited and controversial. By means of systemic immunization of pregnant cows with a multivalent vaccine, high titres of IgG antibodies against human cariogenic bacteria, Streptococcus mutans and Streptococcus sobrinus, were produced in bovine colostrum. The purified immune product (IP) of this preparation has a number of anticariogenic properties, such as inhibition of streptococcal adherence to saliva-coated hydroxyapatite and inhibition of glucosyltransferase enzymes. This study investigated whether IP antibodies remained active and functional when added to ultra-high temperature (UHT)-treated milk or to Lactobacillus rhamnosus GG (LGG)-fermented milk stored for an extended time. LGG was chosen because of its widely known health benefits in humans and animals. A commercial UHT toddler's milk was supplemented with IP and stored for 2 months at 5, 21 and 30°C. The antistreptococcal titres in UHT milk did not decline at any temperature during storage, and UHT-IP inhibited the adherence of S. mutans for up to 2 months. This was not the case with UHT toddler's milk without IgG antibodies. Milk was fermented with live LGG cells in the presence or absence of 5% IP. The antistrept?ococcal titres declined to about 30% of the original titres after storage. Fresh milk alone slightly enhanced streptococcal adhesion but fresh milk with IP inhibited the adherence of S. mutans by over 50%. LGG-positive fermented milk without antibodies also inhibited (P < 0.05) the adhesion by about 40%. In both LGG-fermented and UHT immune milk, the activity of antibodies against cariogenic streptococci was maintained during the expected shelf-life of these products. From the anticariogenic point of view it may be beneficial to add bovine-specific antibodies against mutans streptococci to probiotic LGG-containing milk products. [source] Nutritional and Physiologic Significance of ,-Lactalbumin in InfantsNUTRITION REVIEWS, Issue 9 2003Bo Lönnerdal PhD ,-Lactalbumin is the major protein in breast milk (20 -25% of total protein) and has been described to have several physiologic functions in the neonatal period. In the mammary gland, it participates in lactose synthesis, thereby creating an osmotic "drag" to facilitate milk production and secretion. ,-Lactalbumin binds divalent cations (Ca, Zn) and may facilitate the absorption of essential minerals, and it provides a well-balanced supply of essential amino acids to the growing infant. During its digestion, peptides appear to be transiently formed that have antibacterial and immunostimulatory properties, thereby possibly aiding in the protection against infection. A novel folding variant ("molten globule state") of multimeric ,-lactalbumin has recently been discovered that has anti-infective activity and enhances apoptosis, thus possibly affecting mucosal cell turnover and proliferation. Cow milk also contains ,-lactalbumin, albeit less than human milk (2-5% of total protein in bovine milk), and protein fractions enriched with ,-lactalbumin may now be added to infant formula to provide some of the benefits of human ,-lactalbumin. [source] A liquid chromatography/tandem mass spectrometric approach for the determination of gangliosides GD3 and GM3 in bovine milk and infant formulaeRAPID COMMUNICATIONS IN MASS SPECTROMETRY, Issue 24 2006Lambert K. Sřrensen A liquid chromatographic/tandem mass spectrometric method using pneumatically assisted electrospray ionisation (LC/ESI-MS/MS) was developed for the determination of gangliosides GD3 and GM3 in milk and infant formulae. The gangliosides were extracted in a chloroform/methanol/water environment and cleaned up by solid-phase extraction (SPE) on an end-capped C8 sorbent. The gangliosides were detected in negative ion mode after separation on a reversed-phase (RP) C5 analytical column. From the different ganglioside molecular species, product ions at m/z 290 corresponding to an N-acetylneuraminic acid fragment were produced in the collision cell and used in selected reaction monitoring. A standard addition technique was applied for quantification. The relative repeatability standard deviations were less than 5% for GD3 (level 10,mg/L) and 14% for GM3 (level 0.1,0.2,mg/L). Copyright © 2006 John Wiley & Sons, Ltd. [source] Two-dimensional gel electrophoresis/matrix-assisted laser desorption/ionisation mass spectrometry of commercial bovine milkRAPID COMMUNICATIONS IN MASS SPECTROMETRY, Issue 4 2001Marina Galvani Proteins in commercial bovine milk have been separated by two-dimensional gel electrophoresis and examined by matrix-assisted laser desorption/ionisation mass spectrometry. Gel separation was conducted in two different pH gradients, 3,10 and 6,11; the latter range resulted in a higher spot resolution and favoured the basic proteins. We have limited the time-of-flight mass spectrometry analysis to the linear mode to examine the capability of reliable relative molecular masses of the intact proteins in their characterisation. The present study draws attention to the difficulty of identifying basic proteins with low molecular masses (below 12000,Da) that are commonly encountered in milk samples. Copyright © 2001 John Wiley & Sons, Ltd. [source] Consumption of milk with added casein phosphopeptide-amorphous calcium phosphate remineralizes enamel subsurface lesions in situAUSTRALIAN DENTAL JOURNAL, Issue 3 2009GD Walker Abstract Background:, Casein phosphopeptide-amorphous calcium phosphate (CPP-ACP) is an anticariogenic agent that is suitable to be added to foods. The aim of this double-blind, three-way crossover randomized study was to investigate the capacity of CPP-ACP, when added to bovine milk, to remineralize enamel subsurface lesions in situ. Methods:, Ten subjects drank 100 mL of bovine milk containing no added CPP-ACP (control milk), 0.2% (w/v) CPP-ACP or 0.3% (w/v) CPP-ACP, for 30 seconds once daily for 15 days, whilst wearing removable appliances with attached slabs of enamel containing subsurface enamel lesions. After each treatment and a one-week washout period, subjects crossed over to another treatment and this was repeated until they had consumed each of the three milk products. At the completion of each treatment the enamel slabs were removed and remineralization was determined using microradiography. Results:, The results demonstrated that all three milk samples remineralized enamel subsurface lesions in situ. However, the two milk samples containing added CPP-ACP each produced significantly greater remineralization than the control milk. Conclusions:, The remineralizing effect of CPP-ACP in milk was dose-dependent with milk containing 0.2% CPP-ACP and 0.3% CPP-ACP producing an increase in mineral content of 81% and 164%, respectively, relative to the control milk. [source] Simultaneous determination of quinolone antibacterials in bovine milk by liquid chromatography,mass spectrometryBIOMEDICAL CHROMATOGRAPHY, Issue 11 2008Alberto Zafra-Gómez Abstract A new liquid chromatography,mass spectrometry (LC,MS) method has been developed and validated for the simultaneous determination of eight quinolone antibacterials for veterinary use in processed bovine milk samples. The quinolones studied included marbofloxacin, ciprofloxacin, danofloxacin, enrofloxacin, sarafloxacin, difloxacin, oxolinic acid and flumequine. Also, a new sample-treatment procedure was used for extraction and preconcentration of these compounds. It involved defatting by centrifugation, protein precipitation by adding a mixture of glacial acetic acid,acetonitrile and removing acetonitrile with dichloromethane; finally, the acidified aqueous layer was evaporated to dryness in a speed vac system, resuspended in the mobile phase and filtered prior to LC injection. The mobile phase was composed of a formic acid aqueous solution 0.1% (v/v) and acetonitrile, with an initial composition of water,acetonitrile 95: 5 (v/v) and using linear gradient elution. Norfloxacin was used as internal standard. The limits of quantification found (2,7 ng g,1) were in all cases lower than the maximum residue limits tolerated by the European Union for these compounds in milk. Copyright © 2008 John Wiley & Sons, Ltd. [source] Aspects of Infant Food FormulationCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 4 2007D.K. Thompkinson ABSTRACT:, Milk is a biological fluid of exceptional complexity. It contains the nutrients for the growth and development of the newborn. The compositional structure of milk is, however, dependent on the species and tailored to sustain growth and development of its own offspring. Human milk contains specific proteins, lipids, and other components designed to be easily digestible and which have important roles to play in child development. Human infants should ideally be nursed on mother's milk, which constitutes nature's best food. However, in the event of lactation failure, insufficient milk secretion, and where mothers are suffering from transmittable diseases, human milk substitutes serve as savers of precious life during vulnerable stages of infancy. Bovine milk as such or with certain modifications has been widely used for infant feeding. There has been an ever-increasing reliance on formula feeding practices both in developed and developing countries. Bovine milk based dried formulations have become a prominent feature of infantile dietetics. Emphasis has been laid on the manufacture of formulations having compositional and biochemical characteristics similar to human milk. The technological advancement for the production of infant formula has come a long way in the manufacture of a variety of infant formulae for the dietary management of infants. This is a comprehensive review providing insight on the detailed compositional differences of various nutrients present in human milk as compared to bovine milk, their makeup, significance, and recommended levels of intake that are best suited for the growth and development of infants fed on modified/prepared infant formulations. [source] | |||||||||||||