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Cow's Milk (cow + milk)
Terms modified by Cow's Milk Selected AbstractsOPTIMIZATION OF SPRAY DRYING CONDITIONS FOR PRODUCTION OF BIFIDUS MILK POWDER FROM COW MILKJOURNAL OF FOOD QUALITY, Issue 4 2006M. SELVAMUTHUKUMARAN ABSTRACT Bifidus milk powder was prepared by supplementing cow's milk with predetermined level of additives to obtain slurry of desired concentration. The slurry was sterilized, cooled and inoculated with 24-h-old bulk culture of Bifidobacterium bifidum at 10% and incubated at 37C for 24 h, cooled and dried in SM Scientech Lab model spray dryer with predetermined spray drying conditions. The bifidus milk powder contains bifidobacteria counts from 1.88 × 109 to 15.80 × 109 cells/g dry weight and their percent survival was 4.17,35.11%. Maximum survival was obtained by using the following spray drying conditions: inlet temperature of 164.02C, slurry concentration of 25.62% total soluble solids and air pressure of 2.5 kg/cm2. The high temperature and air pressure of spray drying markedly influenced the color and appearance of final product. The inlet temperature and air pressure showed a significant effect on survival of bifidobacteria in the final product. [source] DETECTION OF COW MILK IN BUFFALO "MOZZARELLA" BY POLYMERASE CHAIN REACTION (PCR) ASSAYJOURNAL OF FOOD QUALITY, Issue 6 2004ANGELA DI PINTO ABSTRACT The authors used a polymerase chain reaction (PCR) assay on buffalo mozzarella, a typical Italian dairy product, from the Apulia markets to evaluate the presence of cow milk and verification of the mozzarella label. The results obtained from 30 mozzarella samples demonstrated the presence of the cow genome in 22/30 samples, highlighting contamination as probable fraudulent adding of cow's milk or use of the same equipments in both working cycles. [source] Interlaboratory Collaborative Studies on Reference Method ISO 1211/IDF 1 for the Determination of Fat Content in Cow Milk, Sheep Milk and Goat MilkINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 3 2010Anna Polychroniadou No abstract is available for this article. [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] Allergy to goat and sheep milk without allergy to cow's milkALLERGY, Issue 11 2006S. Ah-Leung Background:, Cow's milk (CM) allergy is the most frequent cause of food allergy in infants. Most children who are allergic to CM are also sensitized to whey proteins and/or to the casein fraction and many of them cannot tolerate goat's or sheep's milk (GSM) either. Conversely, the GSM allergies that are not associated with allergic cross-reactivity to CM are rare. Methods:, Twenty-eight children who had severe allergic reactions, including anaphylaxis, after consumption of GSM products but tolerated CM products were recruited in a retrospective study. Whole casein and whey proteins were fractionated from CM and GSM. , -Lactoglobulin and the different caseins were isolated, purified and used to perform enzyme allergosorbent tests (EAST) and EAST inhibition studies with the sera of the allergic children. Results:, Clinical observations, skin prick testing and immunoglobulin (Ig)E-binding studies confirmed the diagnosis of GSM allergy without associated CM allergy. EAST determinations demonstrated that GSM allergy involves the casein fraction and not whey proteins. Cow's milk caseins were not at all or poorly recognized by the patient's IgE, while ,S1 -, ,S2 - and , -caseins from GSM were recognized with a high specificity and affinity. In all cases, increasing concentrations of CM caseins failed to inhibit the binding of patient's IgE to sheep or goat milk caseins, whereas this binding was completely inhibited by GSM caseins. Conclusions:, The characteristics of GSM allergy differ from those of the CM allergy because it affects older children and appears later. CM products do not elicit any clinical manifestation in GSM allergic patients, whereas CM allergic patients, usually cross-react to GSM. In all the GSM allergic children, the IgE antibodies recognized the caseins but not the whey proteins. Moreover, IgE specificity and affinity was high to GSM and lower to CM caseins despite their marked sequence homology. Doctors and allergic individuals should be aware that GSM allergy requires a strict avoidance of GSM and milk-derived products because reactions could be severe after ingestion of minimal doses of the offending food. [source] Ripening of traditional Örgü cheese manufactured with raw or pasteurized milk: Composition and biochemical propertiesINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 4 2007SERAFETTIN CELIK The changes in composition and some biochemical properties of Örgü cheeses made from raw (RMC) and pasteurized (PMC) cow milk were investigated during a 90-day ripening period. The average contents of total solids (TS), protein, water soluble nitrogen (WSN), trichloro-acetic acid soluble nitrogen (TCA-SN) and acid degree value (ADV) were lower, while salt and salt in TS were found to be statistically higher in PMC than RMC (P < 0.05). In addition, in both RMC and PMC, the TS and protein contents were decreased as compared to an increase in salt, salt in TS, WSN and TCA-SN contents, and ADV, during ripening (P < 0.05). The evaluation of WSN, TCA-SN and ADV shows that these two experimental Örgü cheese types undergo little proteolysis and lipolysis. On the other hand, acidity development was observed to be high in both before curdling and in cheese made from raw milk during ripening. [source] DETECTION OF COW MILK IN BUFFALO "MOZZARELLA" BY POLYMERASE CHAIN REACTION (PCR) ASSAYJOURNAL OF FOOD QUALITY, Issue 6 2004ANGELA DI PINTO ABSTRACT The authors used a polymerase chain reaction (PCR) assay on buffalo mozzarella, a typical Italian dairy product, from the Apulia markets to evaluate the presence of cow milk and verification of the mozzarella label. The results obtained from 30 mozzarella samples demonstrated the presence of the cow genome in 22/30 samples, highlighting contamination as probable fraudulent adding of cow's milk or use of the same equipments in both working cycles. [source] CONSUMER EVALUATION OF MILK AUTHENTICITY EXPLAINED BOTH BY CONSUMER BACKGROUND CHARACTERISTICS AND BY PRODUCT SENSORY DESCRIPTORSJOURNAL OF SENSORY STUDIES, Issue 6 2007L.W. FRANDSEN ABSTRACT Consumer authenticity tests were used to elicit consumer response to the influence of fodder and storage time on the flavor of cow milk. A panel of professional tasters was used to provide a descriptive profile of the sensory characteristics of the milk. Consumer background characteristics were collected through a questionnaire concerning demographic and consumption pattern variables as well as assessments using two attitude scales: a modified food neophobia questions and a set of milk xenophobia questions. A multivariate data analytical method (L-shaped partial least squares regression) was used to model the variation in the authenticity evaluation simultaneously from two different sources: the storage/feed effects as described by the sensory panel and the consumer background variables. Results showed that milk samples with storage/feed characteristics were evaluated as "foreign" (not Danish) by some segments of the consumers. PRACTICAL APPLICATIONS Very small differences in a food product, here milk, sometimes cannot be discerned by standard sensory methods. The test in this article , authenticity test , is able to assess such differences. In this article, it is studied whether there are influences of the consumer on the results of the authenticity test, to see if this test is broadly applicable. With respect to milk, a number of effects appear that have an effect on the acceptance of milk as a result of fodder and storage time. These factors can be of use for milk producers, and the differences in the acceptance of the products between the consumers may help milk producers to aim products to consumer segments. [source] A possible link between cow milk and recurrent aphtous stomatitisJOURNAL OF THE EUROPEAN ACADEMY OF DERMATOLOGY & VENEREOLOGY, Issue 7 2008PE Calderón [source] S100B Protein concentration in milk-formulas for preterm and term infants Correlation with industrial preparation proceduresMOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 5 2008Francesco Nigro Abstract Human milk S100B protein possesses important neurotrophic properties. However, in some conditions human milk is substituted by milk formulas. The aims of the present study were: to assess S100B concentrations in milk formulas, to verify any differences in S100B levels between preterm and term infant formulas and to evaluate the impact of industrial preparation at predetermined phases on S100B content. Two different set of samples were tested: (i) commercial preterm (n = 36) and term (n = 36) infant milk formulas; ii) milk preterm (n = 10) and term infant (n = 10) formulas sampled at the following predetermined industrial preparation time points: skimmed cow milk (Time 0); after protein sources supplementation (Time 1); after pasteurization (Time 2); after spray-drying (Time 3). Our results showed that S100B concentration in preterm formulas were higher than in term ones (p < 0.01). In addition, S100B concentrations during industrial preparation showed a significant increase (p < 0.001) at Time 1 followed by a slight decrease (p > 0.05) at Time 2, whereas a significant (p < 0.001) dip was observed at Time 3. In conclusion, S100B showed a sufficient thermostability to resist pasteurization but not spry-drying. New feeding strategies in preterm and term infants are therefore warranted in order to preserve S100B protein during industrial preparation. [source] Comparison of ADVIA Centaur® and Pharmacia UniCAP® tests in the diagnosis of food allergy in children with atopic dermatitisPEDIATRIC ALLERGY AND IMMUNOLOGY, Issue 7 2007Cécile Contin-Bordes In a study comprising 63 children diagnosed with atopic dermatitis, the results of the ADVIA Centaur system was compared with the results obtained with the Pharmacia UniCAP100 system, which has been widely considered as a reference method for seric specific IgE (sIgE) measurements. The individual immunization against the most common food allergens [egg (f1), cow milk (f2), cod (f3), wheat (f4), peanut (f13) and soy bean (f14)] was determined by in vitro serum IgE testing and skin prick test (SPT). The comparison of the sIgE titers revealed a good concordance between the Centaur and the UniCAP tests for f1, f3, and f13 (94 %, 91 %, and 96 % respectively). However, the concordance was lower for f2, f4, and f14 (76 %, 77 %, and 77 % respectively) because of discrepancies between the two techniques. When compared with SPT and clinical diagnosis, on the 40 discordant cases found between the Centaur and the UniCAP, the Centaur showed concordance with the patients food reaction and SPT in 34/40 cases, and UniCAP in only 6/40 cases. Accordingly, the Centaur test displayed a statistically significantly better performance on specificity and concordance with SPT for f2, f4, and f14 (concordance/specificity = 70%/71%, 76%/75% and 90%/88% respectively), than the CAP test (49%/54%, 51%/52% and 67%/65% respectively). [source] A comparative analysis of acceptance by Japanese females and price of goat milk from different sourcesANIMAL SCIENCE JOURNAL, Issue 2 2010Takeyuki OZAWA ABSTRACT A sensory survey was carried out using 4 different types of whole goat milk among middle-class females to investigate consumer acceptability of goat milk and whether there is an opportunity to expand the sale of goat milk products in Japan. Four different types of whole milk powder (domestic concentrate-fed, domestic pasture-fed, USA commercially canned, and New Zealand commercially canned) were used. Fresh cow milk was served as a control. Thirty-one housewives evaluated the 5 liquid milk samples for smell, taste and overall characteristics on a scale of 1 (low) to 3 (high). Chi-square analyses were carried out to detect significant differences between the milk types in each category. The goat milk from the USA was the most preferred goat milk with respect to smell and overall evaluation. Domestic pasture-fed milk received the lowest grade in the evaluation for its ,grassy and goaty' smell. This result shows us that pasture intake affects the taste and smell of powdered milk which gives the lowest evaluation by the participants. If Japanese goat milk producers want to be successful in the domestic goat milk market and compete against goat milk products from other countries, they should improve production methods and flavor of their products. [source] Goat milk acceptance and promotion methods in Japan: The questionnaire survey to middle class householdsANIMAL SCIENCE JOURNAL, Issue 2 2009Takeyuki OZAWA ABSTRACT A consumer questionnaire conducted with the purpose of ascertaining the acceptability of goat milk and related products in Japan was carried out on 345 guarantees of Nippon Veterinary and Life Science University in December 2006. 275 effective responses (79%) representing middle class urban households were returned. The results revealed that (1) 30% of respondents have experienced drinking goat milk and only 10% are aware of the current retail situation of goat milk and related products; (2) over 70% of goat milk drinkers raised goats by hand at some point in their past and their first experience drinking goat milk was in infancy; (3) those with experience in drinking goat milk expressed a vague evaluation and minimal understanding of drinking goat milk; (4) respondents who were inexperienced goat milk drinkers expressed a strong desire to taste and a weak desire to purchase goat milk; (5) respondents expressed low recognition regarding retailed goat milk products, but those who had already purchased goat milk products expressed a high evaluation and strong desire to purchase these products again; and (6) recognition of goat milk characteristics is low, but those with high recognition also rate goat milk highly. Goats are perceived as being ,mild and familiar.' It is necessary for those who manage goat husbandry to present goat milk and related product tasting opportunities to consumers. The key point is to make the functional differences between cow and goat milk clear and present the advantages of goat milk at the fore of this promotion. Goat milk should not be promoted merely as a drink that is similar to cow milk, but must be positioned as a functional drink or health food in order to expand the Japanese goat milk market. [source] A method for the analysis of milk and egg allergens for the atopy patch testEXPERIMENTAL DERMATOLOGY, Issue 10 2009Cinzia Ballabio Abstract:, The patch test with food antigens (atopy patch test, APT) has been reported as a more specific method than prick or RAST for the early detection of cow's milk and/or egg sensitizations in children. Standardization of APT extracts is a major issue on the road towards full clinical exploitation of this assay. Here, we used sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) to characterize sensitivity and specificity of commercial preparations of APT for milk and egg allergies, which are expected to improve the reliability of this test, when compared with fresh food allergen sources. We found that: (i) SDS-PAGE is an appropriate technique for quality control of APT and (ii) commercial milk and egg APT are equivalent to fresh food preparations in terms of allergen content. Clinical trials aimed at characterizing sensitivity and specificity of APT in the diagnosis of food allergy in children will benefit from this technique. [source] Folate-producing lactic acid bacteria from cow's milk with probiotic characteristicsINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 3 2010DHANYA GANGADHARAN The probiotic potential of newly isolated lactic acid bacteria from cow's milk was analysed and the efficacy of the selected isolates to produce folic acid was determined by microbiological assay. Two isolates, CM 22 and CM 28 were selected for folate production in skim milk medium and the net folate yield was 12.5 ng and 14.2 ng/mL respectively. The two isolates (CM 22 and CM 28) showed more than 98% similarity to Lactococcus subsp. cremoris and Lactococcus lactis subsp. lactis respectively by 16S rRNA sequencing. [source] Chemical composition and microbial evaluation of Argentinean Corrientes cheeseINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 3 2008OLGA M VASEK The chemical and microbial composition of an artisanal cheese made from raw cow's milk produced and consumed in the province of Corrientes (north-eastern Argentina) was evaluated using standard methods. Corrientes cheese has high moisture content (50,60%), normal protein and fat contents (21,27 and 22,26% respectively), and is low in salt (0.5,2.0% w/w). Microbial counts also varied significantly between samples (colony-forming units per gram ranges covering logs of 5,11), probably due to environmental contamination in the raw material. These results will help produce higher quality Corrientes cheeses with well-defined characteristics. [source] Biochemical changes during the ripening of homemade ,San Simón da Costa' raw milk cheeseINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 1 2008E L NHUCH ,San Simón da Costa' cheese is a traditional smoked variety produced in the northwest of Spain from cow's milk. Biochemical changes were determined during its ripening. Its high calcium and phosphorus content and its low NaCl and sodium content stand out. This cheese undergoes moderate proteolysis. The most abundant free amino acid at the end of the ripening was glutamic acid, followed by tryptophan, leucine, arginine and phenylalanine. The lipolysis throughout ripening is slight; the most abundant free fatty acid being oleic, followed by palmitic and butyric acid. [source] Milk consumption: aggravating factor of acne and promoter of chronic diseases of Western societiesJOURNAL DER DEUTSCHEN DERMATOLOGISCHEN GESELLSCHAFT, Issue 4 2009Bodo Melnik Summary Consumption of cow's milk and cow's milk protein result in changes of the hormonal axis of insulin, growth hormone and insulin-like growth factor-1(IGF-1) in humans. Milk consumption raises IGF-1 serum levels in the perinatal period, adolescence and adulthood. During puberty with the physiological onset of increased secretion of growth hormone, IGF-1 serum levels increase and are further enhanced by milk consumption. IGF-1 is a potent mitogen; after binding to its receptor in various tissues, it induces cell proliferation and inhibits apoptosis. Keratinocytes and sebocytes, as well as the androgen-synthesizing adrenals and gonads, are stimulated by IGF-1. The epidemic incidence of adolescent acne in Western milk-consuming societies can be explained by the increased insulin- and IGF-1-stimulation of sebaceous glands mediated by milk consumption. Acne can be regarded as a model for chronic Western diseases with pathologically increased IGF-1-stimulation. Many other organs, such as the thymus, bones, all glands, and vascular smooth muscle cells as well as neurons are subject to this abnormally increased hormonal stimulation. The milk-induced change of the IGF-1-axis most likely contributes to the development of fetal macrosomia, induction of atopy, accelerated linear growth, atherosclerosis, carcinogenesis and neurodegenerative diseases. Observations of molecular biology are supported by epidemiologic data and unmask milk consumption as a promoter of chronic diseases of Western societies. [source] THERMAL INACTIVATION KINETICS OF ALKALINE PHOSPHATASE IN BUFFER AND MILKJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2006S. FADILO ABSTRACT A detailed kinetic study on the thermal inactivation of alkaline phosphatase (ALP) added into buffer and pasteurized milk and for ALP naturally present in raw cow's milk has been performed. Kinetic parameters (rate constant, k; decimal reduction time, D; activation energy, Ea; and z value) were evaluated based on the first-order rate model at 50,80C. The temperature sensitivity of the kinetic parameters was evaluated considering the Arrhenius-type Ea model. All kinetic behaviors were well described by the first-order model (r2 > 0.91). The D values increased with increasing temperature. Higher temperatures resulted in higher rates of enzyme inactivation as indicated by lower D values and higher k values. There are significant differences (P < 0.01) among the D values for ALP in buffer and milk at treated temperatures. The rate of enzyme inactivation was much more rapid in buffer than in pasteurized milk. The evaluated Ea values for ALP added into the buffer and pasteurized milk, and for ALP naturally present in raw milk were 97.2, 149.9 and 207.8 kJ/mol, respectively. The inactivation kinetics of ALP during heat treatment was found to be dependent on the composition of the medium, and the time and temperature of the heat treatment. [source] OPTIMIZATION OF SPRAY DRYING CONDITIONS FOR PRODUCTION OF BIFIDUS MILK POWDER FROM COW MILKJOURNAL OF FOOD QUALITY, Issue 4 2006M. SELVAMUTHUKUMARAN ABSTRACT Bifidus milk powder was prepared by supplementing cow's milk with predetermined level of additives to obtain slurry of desired concentration. The slurry was sterilized, cooled and inoculated with 24-h-old bulk culture of Bifidobacterium bifidum at 10% and incubated at 37C for 24 h, cooled and dried in SM Scientech Lab model spray dryer with predetermined spray drying conditions. The bifidus milk powder contains bifidobacteria counts from 1.88 × 109 to 15.80 × 109 cells/g dry weight and their percent survival was 4.17,35.11%. Maximum survival was obtained by using the following spray drying conditions: inlet temperature of 164.02C, slurry concentration of 25.62% total soluble solids and air pressure of 2.5 kg/cm2. The high temperature and air pressure of spray drying markedly influenced the color and appearance of final product. The inlet temperature and air pressure showed a significant effect on survival of bifidobacteria in the final product. [source] DETECTION OF COW MILK IN BUFFALO "MOZZARELLA" BY POLYMERASE CHAIN REACTION (PCR) ASSAYJOURNAL OF FOOD QUALITY, Issue 6 2004ANGELA DI PINTO ABSTRACT The authors used a polymerase chain reaction (PCR) assay on buffalo mozzarella, a typical Italian dairy product, from the Apulia markets to evaluate the presence of cow milk and verification of the mozzarella label. The results obtained from 30 mozzarella samples demonstrated the presence of the cow genome in 22/30 samples, highlighting contamination as probable fraudulent adding of cow's milk or use of the same equipments in both working cycles. [source] Nurses' knowledge of current guidelines for infant feeding and weaningJOURNAL OF HUMAN NUTRITION & DIETETICS, Issue 2 2003A. Williams Abstract Background Poor infant feeding practices are common causes of nonorganic failure to thrive and may exacerbate the effects of many chronic conditions. It is important therefore that parents receive correct and consistent feeding advice from health professionals. The aim of this study was to determine whether hospital paediatric nursing staff are familiar with the recommendations of the Department of Health (DOH) Weaning Report (DOH, 1994). Methods A total of 127 members of nursing staff (79%) at Derbyshire Children's Hospital were interviewed. Knowledge of recommended practices for the introduction and use of cow's milk, gluten, milk products, mashed foods, vitamin supplements and drinks was assessed. Results Overall, 42 people (33%) answered all questions correctly. In each clinical area, six outpatient (64%), 19 special care baby unit (61%) and 17 ward (20%) staff provided correct answers to all questions. No significant difference was found between staff at each grade in the number of questions answered correctly. Conclusions Knowledge of national infant feeding and weaning guidelines was limited suggesting that DOH recommendations are not widely understood or recognized. Further nutrition education and local dissemination of information is required if nurses are to continue to advise parents on aspects of infant feeding. [source] Environmental triggers of type 1 diabetesJOURNAL OF PAEDIATRICS AND CHILD HEALTH, Issue 3 2001JJ Couper Abstract: High risk HLA class II alleles account for 40% of the genetic susceptibility to type 1 diabetes in Caucasians, but the majority of the genetically predisposed do not develop the disease. This supports some environmental modification of the autoimmune destruction of , cells that precedes type 1 diabetes. Identical twin studies and geographical variation in incidence also argue for a critical role of environmental factors. Attention has been directed to the possible harmful effect of cow's milk protein (or protective effect of breast-feeding) and enteric infections in early life. Natural history studies that follow children at increased risk of type 1 diabetes provide the best opportunity to study environmental triggers. The Australian Baby Diab Study has followed approximately 500 babies from birth who have a first-degree relative with type 1 diabetes. No prospective association between duration of breast-feeding or introduction of cow's milk and the development of islet autoimmunity was found. The same Australian cohort demonstrated a relationship between rotavirus infection and the first appearance or increase in islet antibodies. Enteroviral infection is seen more frequently in prediabetic children and prior to the onset of islet autoimmunity in Finnish cohorts. Environmental factors may interact. Breast milk protects against enteric infections; enteric infections in turn could increase immunity to dietary antigens by increasing intestinal permeability. It is also possible that an alteration in gut mucosal immune function in genetically susceptible individuals underlies any effect of dietary or viral proteins on the development of islet autoimmunity in early life. [source] Multiresidue HPLC analysis of ten quinolones in milk after solid phase extraction: Validation according to the European Union Decision 2002/657/ECJOURNAL OF SEPARATION SCIENCE, JSS, Issue 15 2007Eleni A. Christodoulou Abstract A rapid and sensitive analytical method was developed for the residue analysis of ten quinolones (enoxacin (ENO), ofloxacin (OFL), norfloxacin (NOR), ciprofloxacin (CIP), danofloxacin (DAN), enrofloxacin (ENR), sarafloxacin (SAR), oxolinic acid (OXO), nalidixic acid (NAL), and flumequine (FLU)) in cow's milk. The analytes were extracted from milk by a deproteinization step followed by a simple SPE cleanup procedure using LiChrolut RP-18 Merck cartridges. Recoveries varied between 75 and 92%. HPLC separation was performed at 25°C using an ODS-3 PerfectSil® Target (250×4 mm2) 5 ,m analytical column (MZ-Analysentechnik, Germany). The mobile phase consisted of a mixture of TFA 0.1%,CH3CN,CH3OH, delivered by a gradient program at the flow rate of 1.2 mL/min. Elution of the ten analytes and the internal standard (caffeine, 7.5 ng/,L) was completed within 27 min. Column effluent was monitored using a photodiode array detector, set at 275 and 255 nm. The developed method was validated according to the criteria of Commission Decision 2002/657/EC. The LODs of the specific method of quinolones' determination in milk varied between 1.5 and 6.8 ng/,L. [source] Analysis of trace amounts of bovine ,-lactoglobulin in infant formulas by capillary electrophoresis with on-capillary derivatization and laser-induced fluorescence detectionJOURNAL OF SEPARATION SCIENCE, JSS, Issue 9-10 2005María Teresa Veledo Abstract Bovine ,-lactoglobulin (,LG) has been described by several authors as the main allergen present in cow's milk. It can induce allergic reactions even at the low concentration existing in hypoallergenic formulas based on hydrolyzed cow's milk proteins (generally lower than ,M). In this paper, the usefulness of a capillary electrophoresis method with on-capillary derivatization and laser-induced fluorescence detection for the analysis of trace amounts of ,LG in a commercial hypoallergenic formula has been demonstrated. To confirm the identity of the peak of ,LG based on migration time, an immunorecognition step employing an anti-,LG antibody was performed. ,LG was quantitated in the whey and casein fractions of the hypoallergenic formula. The concentration of ,LG in the whey fraction of the formula was about 3 orders of magnitude lower than the average value present in cow's milk. In the casein fraction of the formula, the concentration of ,LG was about 1 order of magnitude lower than in the whey fraction. The method developed was also used for the quality control of three cereal-based infant foods formulated without milk to test the presence or absence of ,LG as an indicator of milk contamination during the fabrication process. ,LG in a concentration of 10,7 M or higher was not observed in any of the cereal-based infant formulas analyzed. [source] RHEOLOGICAL BEHAVIOR AND TIME-DEPENDENT CHARACTERIZATION OF ICE CREAM MIX WITH DIFFERENT SALEP CONTENTJOURNAL OF TEXTURE STUDIES, Issue 3 2005S. KU ABSTRACT The effect of salep concentration on the rheological characteristics of ice cream mixes (0.5,1.5% salep content), prepared from nonfat cow's milk and sugar, was studied using a controlled stress rheometer. The flow curves and time-dependent flow properties of the ice cream mixes were assessed at different temperatures. The ice cream mixes' samples showed slightly thixotropic behavior, which was reduced as the salep content decreased. The forward and backward measurements of the flow curves of ice cream mixes were modeled with the power law model. The ice cream mixes showed pseudoplastic flow behavior after destruction of the thixotropic structure. In mixes that were first presheared at a high shear rate flow properties could also be described by the power law model. The second-order structural kinetic, first-order stress decay and Weltman models were applied to model the time-dependent flow properties of the ice cream mixes. Among these, the first-order stress decay model was found to fit well the experimental data. [source] Menstrum for culture preservation and medium for seed preparation in a tetanus toxin production process containing no animal or dairy productsLETTERS IN APPLIED MICROBIOLOGY, Issue 4 2006A. Fang Abstract Aims:, To completely eliminate animal and dairy products from the lyophilization menstrum and the seed medium used to produce tetanus toxin with Clostridium tetani. Methods and Results:, Tetanus toxin production in a recently developed fermentation medium lacking animal and dairy products was studied with different seed media. It was found that soy peptone could completely replace the beef heart infusion plus animal peptone previously used as seed medium. In addition, we found that cells lyophilized in soy milk could replace the usual type of cells lyophilized in cow's milk. Conclusions:, We have now developed a complete tetanus toxin production process containing no animal and dairy products. Significance and Impact of the Study:, Toxoid preparations made from toxin produced with animal and dairy products can contain undesirable contaminants such as the prion causing bovine spongiform encephalopathy (Mad Cow's Disease) or antigenic peptides that stimulate anaphylactic reactions and other undesirable immune reactions in immunized hosts. The new vegetable-based process described here avoids such unfortunate possibilities. [source] Acceptability, feasibility and affordability of infant feeding options for HIV-infected women: a qualitative study in south-west NigeriaMATERNAL & CHILD NUTRITION, Issue 3 2006Titilayo C. Abiona Abstract The objective of this study was to explore the acceptability, feasibility, affordability, safety and sustainability of replacement feeding options for HIV-infected mothers in Ile-Ife, in south-west Nigeria. Six focus group discussions were conducted with a purposive sample of mothers, fathers and grandmothers. The HIV status of all participants was unknown to investigators. All text data were analysed using the Text-based Beta Software program. With regard to the acceptability of replacement feeds, respondents perceived the stigma associated with not breastfeeding to be an important consideration. In this community, breastfeeding is the norm , even though it is not necessarily exclusive. For infected mothers who choose to breastfeed exclusively and then to wean their infants before 6 months of age, respondents did not anticipate early cessation of breastfeeding to be problematic. Respondents noted that acceptable replacement foods included infant formula, soy milk and cow's milk. Barriers to replacement feeding that were mentioned included: the high costs of replacement foods and fuel for cooking; an unreliable supply of electrical power; poor access to safe water; and poor access to storage facilities. The research confirms the difficulty of replacement feeding for HIV-infected mothers in sub-Saharan Africa. The results also provide the basis for new issues and hypothesis for future research in other communities with similar socio-cultural and economic characteristics. [source] Oropharyngeal symptoms predict objective symptoms in double-blind, placebo-controlled food challenges to cow's milkALLERGY, Issue 8 2009E. E. Kok First page of article [source] Eczematous reactions to food in atopic eczema: position paper of the EAACI and GA2LENALLERGY, Issue 7 2007T. Werfel Food allergy and atopic eczema (AE) may occur in the same patient. Besides typical immediate types of allergic reactions (i.e. noneczematous reactions) which are observed in patients suffering from AE, it is clear that foods, such as cow's milk and hen's eggs, can directly provoke flares of AE, particularly in sensitized infants. In general, inhaled allergens and pollen-related foods are of greater importance in older children, adolescents and adults. Clinical studies have revealed that more than 50% of affected children with AE that can be exacerbated by certain foods will react with a worsening of skin eczema either alone or in addition to immediate symptoms. Adolescents and adults may also react to foods, but reactions to ,classical' food allergens, such as hen's eggs and cow's milk, are not as common as in childhood. Some patients with AE do react to pollen-associated foods. Food-induced eczema should not be neglected by the allergologist: On the one hand, food can be a relevant trigger factor of persistent moderate-to-severe AE; on the other hand, unnecessary diets which are not based on a proper diagnosis may lead to malnutrition and additional psychological stress on patients suffering from AE. Eczematous reactions to food can only be diagnosed by a thorough diagnostic procedure, taking into account the patient's history, the degree of sensitization and the clinical relevance of the sensitization. The latter has often to be proven by oral food challenges. Upon oral food challenge it is most important to evaluate the status of the skin with an established score (e.g. SCORAD, EASI) after 24 h and later because otherwise worsening of eczema will be missed. [source] | ||||||||||||||||||||||||||||||||||