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Fresh Milk (fresh + milk)
Selected AbstractsThe effect of experimental inhibition of gastric acid secretion on curd formation in abomasum and weight gain of calvesANIMAL SCIENCE JOURNAL, Issue 1 2010Keiji OKADA ABSTRACT Eight Holstein bull calves were divided into two groups; a non-treated control group and a famotidine treated group. Fresh milk was fed twice a day. The experiment was conducted between 7 and 14 days of age. During the experimental period the control group was injected with physiological saline, and the famotidine group was injected with famotidine, a histamine-H2-receptor blocker, into the jugular vein 30 minutes prior to each feeding. The control group showed maximum curd formation 2 h after feeding at both 7 and 14 days of age. Curd scores of 7-day-old and 14-day-old calves were significantly lower in the famotidine than in the control group at 2 and 4 h after feeding. Most fecal samples from the famotidine group exhibited an acidic smell. The famotidine group showed significantly lower values for both average weight gain and the rate of weight gain from 7 to 14 days of age. The inhibition of gastric acid secretion decreased curd formation in the abomasum as well as daily weight gain compared to non-treated control calves. This suggested that curd formation in the abomasum is important for the weight gain of newborn calves. [source] Estimating own and cross brand price elasticities, and price,cost margin ratios using store-level daily scanner dataAGRIBUSINESS : AN INTERNATIONAL JOURNAL, Issue 4 2001Junko Kinoshita This article addresses three issues related to Japanese dairy demand analysis. First, an econometric fluid milk demand model is estimated using store-level daily scanner data to determine whether the own-price elasticities are significantly different from previous estimates based on aggregate market-level data. This is important because of the current debate among Japanese dairy industry leaders concerning whether fluid milk is price inelastic or elastic. Own-price elasticity differences between fresh and reconstituted milk products are also examined. Second, milk product cross-price elasticities are estimated to measure the degree, if any, of substitutability between fresh milk and reconstituted milk products. Because most previous studies have relied upon aggregate market-level data, there are no previous estimates of cross-price elasticities for fresh milk and reconstituted milk products. Finally, price,cost margin ratios are estimated for each commodity using a method that does not require cost data, but rather relies on assumptions regarding the degree of competition to derive the price,cost margin ratio [Econlit alphanumeric subject codes: Q110, Q130]. © 2001 John Wiley & Sons, Inc. [source] Aflatoxin contamination of consumer milk caused by contaminated rice by-products in compound cattle feedJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 2 2009Erik Nordkvist Abstract BACKGROUND: Elevated levels of aflatoxin M1 were observed in routine checks of consumer milk in southern Sweden in early 2006. A trace-back study revealed contaminated milk from several farms, and a total of 68 farms were banned from delivering milk to dairies for shorter or longer periods. The maximum level of aflatoxin M1 in a single sample from an individual farm was 257 ng kg,1 fresh milk. RESULTS: Aflatoxin analyses of commercial compound feed revealed that the contamination originated from the ingredient rice feed meal, a by-product from the preparation of Basmati rice for human consumption. Up to 56 µg kg,1 of aflatoxin B1 was found in rice feed meal at one feed mill. CONCLUSION: The present example shows that an aflatoxin-contaminated minor feed ingredient included at less than 10% (w/w) of compound cattle feed can significantly contaminate the milk produced. This emphasises the need for effective monitoring of the feed chain of food-producing animals in order to prevent food contamination. Copyright © 2008 Society of Chemical Industry [source] Oxidation products of polyunsaturated fatty acids in infant formulas compared to human milk , A preliminary studyMOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 12 2008Marie-Caroline Michalski Abstract Information about lipid oxidation in fresh and stored human milk compared with infant formulas is scarce. We aimed to assess n -6 and n -3 PUFA oxidation in these milks by measuring the 4-hydroxynonenal (4-HNE) and 4-hydroxyhexenal (4-HHE) content. Human milk samples (n = 4), obtained from volunteer mothers, were analyzed fresh and after 1 wk at 4°C or 24 h at 18°C. Vitamin E and malondialdehyde (MDA) were measured by HPLC and fatty acid profile by GC. The 4-HHE and 4-HNE contents were measured by GC-MS. Infant formulas (n = 10) were tested; their fat droplet size was measured by laser light scattering and observed by confocal laser scanning microscopy. Human milk samples contained 31.0 ± 6.3 g/L of lipids and 1.14 ± 0.26 mg/L of vitamin E. Fat droplets were smaller in infant formulas than reported in human milk. The (4-HHE/n -3 PUFA) ratio was 0.19 ± 0.01 ,g/g in fresh human milk (unchanged after storage) versus 3.6 ± 3.1 ,g/g in dissolved powder formulas and 4.3 ± 3.8 ,g/g in liquid formula. (4-HNE/n -6 PUFA) was 0.004 ± 0.000 ,g/g in fresh milk (0.03 ± 0.01 ,g/g after storage) versus 1.1 ± 1.0 ,g/g in dissolved powder formulas and 0.2 ± 0.3 ,g/g in liquid formula. Infant formulas also contained more MDA than human milk. n -3 PUFA were more prone to oxidation than n -6 PUFA. Whether threshold levels of 4-HHE and 4-HNE would be of health concern should be elucidated. [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] The effect of frequent milk feeding on abomasal curd formation of Holstein calvesANIMAL SCIENCE JOURNAL, Issue 1 2010Keiji OKADA ABSTRACT In order to understand the effects of the automatic milk replacer feeding system on calf health, we examined the effect of frequent milk feeding on curd formation in the abomasum using ultrasonographic imaging. Eight male Holstein calves were divided into a milk-replacer group and a fresh milk group. Calves were fed twice a day to 12 days after birth (Period A). From 13 days, calves were fed six times a day (Period B). The abomasal fluid was taken by paracentesis. In both periods A and B, the fresh milk group formed bigger curds faster than the milk replacer group. The curd score of the milk replacer group in period B at 2 h was significant lower than those of both groups in period A. The pH in the abomasum was lower in period B than in period A. We could not identify the location of the abomasum in the milk replacer group during period B at almost time points. Our experiment suggests the possibility that frequent feeding of milk replacer causes incomplete hydrolysis of ,-casein as well as curd formation, thus reducing the digestibility compared to the feeding of the milk replacer twice per day or frequent feeding of fresh milk. [source] Antioxidant capacity of human milk: effect of thermal conditions for the pasteurizationACTA PAEDIATRICA, Issue 8 2008Dolores Silvestre Abstract Aim: Pasteurization is the thermal treatment usually applied in milk banks to eliminate the risk of transmission of infectious agents. The aim of this study was to investigate the effect of heat processing upon the antioxidant properties of human milk. Methods: Milk samples collected from 31 healthy women were subjected to two different pasteurization techniques: Holder pasteurization (63°C for 30 min) and high pasteurization (75°C for 15 sec) and oxidative stress markers (glutathione, glutathione peroxidase activity, malondialdehyde and total antioxidant capacity) were determined in comparison to fresh milk. Results: Malondialdehyde concentration was the same in all samples, while there was a decrease in glutathione concentration and total antioxidant capacity in milk samples subjected to thermal processing versus fresh milk samples. However, the drop in these parameters was seen to be significantly greater when applying Holder pasteurization. Both thermal treatments induced considerable and similar loss of glutathione peroxidase activity. Conclusion: Thermal processing of human milk implies a decrease in its antioxidant properties but, when necessary, high pasteurization should be the election method in terms of milk oxidative status. [source] | |||||||||||||