Effects of milk proteins and gums on quality of bread made from frozen dough

The determination of apparent lactic acid has been used as a basis for a rejection test for raw milk. The method consists of precipitation of milk proteins with barium chloride, sodium hydroxide and zinc sulphate, and the addition of ferric chloride to the filtrate to produce the yellow colour of ferric lactate. Lactic acid is not solely responsible for the production of the yellow colour, which, nevertheless, gives a good relationship with keeping quality of milk (measured as hours to the C.O.B. end-point at 22° C.) and the values have been expressed as ‘apparent lactic acid’.The relationship of winter and summer milks to keeping quality has been studied, and a value of 0·03% apparent lactic acid in milk is equivalent to an average keeping quality of 5¾ and 8½ hr. for winter and summer milks, respectively. A value of 0·03% is recommended as the earliest value of apparent lactic acid at which milk could be rejected.The apparent lactic acid in colostrum and late-lactation milk and in milk from cows suffering from mastitis has been determined, and only in late-lactation milk were the values found to be significantly higher than usual in fresh raw milk, and an inverse relationship between yield and apparent lactic acid is suggested.Permanent glass matching disks have been prepared for use in a Lovibond comparator. This permits the intensity of the yellow colour produced with 1% ferric chloride to be determined and the apparent lactic acid in milk estimated.Grateful acknowledgement is made to the management and staff of the Dairy Department of the Reading Co-operative Society and the Farmer's Clean Milk Dairy, Reading, and local milk producers for supplying samples for experiments; to the N.M.T.S. staff in Reading for help in finding suitable farmers, and to the Dairy Husbandry Department of the N.I.R.D. for information about and samples of abnormal and late-lactation milk. Our particular thanks are due Miss Marie Gruber for technical assistance, to Dr N. J. Berridge for the suggestion and help on the work on pH change as an indication of keeping quality (given in the appendix), and to Dr A. T. R. Mattick for the advice given in this work.

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Effect of Hydrophilic Gums on the Quality of Frozen Dough: II. Bread Characteristics

Cereal Chemistry ◽

10.1094/cchem.2003.80.6.773 ◽

2003 ◽

Vol 80 (6) ◽

pp. 773-780 ◽

Cited By ~ 81

Author(s):

R. Sharadanant ◽

K. Khan

Keyword(s):

Frozen Dough

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MAILLARD REACTIONS – AN IMPORTANT FACTOR OF THE SAFETY AND QUALITY OF INFANT FORMULA

Rossiyskiy Vestnik Perinatologii i Pediatrii (Russian Bulletin of Perinatology and Pediatrics) ◽

10.21508/1027-4065-2018-63-4-30-42 ◽

2018 ◽

Vol 63 (4) ◽

pp. 30-42

Author(s):

I. N. Skidan ◽

C. Prosser ◽

I. N. Zakharova

Keyword(s):

Infant Formula ◽

Milk Proteins ◽

Goat Milk ◽

Raw Milk ◽

Biological Properties ◽

Maillard Reaction Products ◽

Powdered Infant Formula ◽

Reaction Products ◽

Maillard Reactions

The physicochemical properties of infant adapted milk formulae that affect their tolerability and effectiveness depend on the composition and quality of the raw ingredients, the production process, the storage conditions and the quality control of the finished products. The technology of manufacturing a powdered infant formula includes a variety of methodsfor processing componentsthat make up its composition, including raw milk. This processing is accompanied by a noticeable change in a number of physical, chemical and biological properties of the individual components of milk, their loss, the formation of fundamentally new chemical compounds. The most frequent reactions observed during the heat treatment of milk include the formation of bonds between reactive carbonyl groups of the sugar and the amino groups of amino acids, followed by the appearance of a large number of low- and high-molecular compounds, the so-called Maillard Reaction Products(MRP). The study of MRP in recent years hasincreasingly attracted the attention of medical practitioners because of the discovery of these compounds in infant formula and their potential danger to children’s health. This review provides evidence that powdered infant adapted formulae produced with an original technology based on whole goat milk with a native ratio of the main groups of milk proteins(whey – 20% and casein – 80%) have a minimum potential for unwanted effects associated with MRP.

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Prevention of Transcutaneous Sensitization to Cow Milk Proteins in Infants with Atopic Dermatitis: Cohort Study

Вопросы современной педиатрии ◽

10.15690/vsp.v19i6.2152 ◽

2020 ◽

Vol 19 (6) ◽

pp. 538-544

Author(s):

Nikolay N. Murashkin ◽

Svetlana G. Makarova ◽

Stepan G. Grigorev ◽

Dmitri V. Fedorov ◽

Roman A. Ivanov ◽

...

Keyword(s):

Atopic Dermatitis ◽

Maintenance Therapy ◽

Milk Proteins ◽

Allergic Diseases ◽

Specific Ige ◽

Dispersion Analysis ◽

Cow Milk ◽

Group 2 ◽

Group 1

Background. Malformations in epidermal barrier in children with atopic dermatitis (AD) can cause transcutaneous sensitization with further development of allergic diseases that can worsen the AD course and significantly reduces patients’ quality of life.Objective. The aim of the study was to determine the effect of topical treatment and maintenance therapy with pimecrolimus 1% cream (PIM) and topical glucocorticosteroids (tGCS) in infants with AD on reducing the risk of developing transcutaneous sensitization (due to the levels of specific IgE to the cow milk protein over time) and on reducing the disease severity (by the EASI scale).Methods. The study included children aged from 1 to 4 months with early manifestations of moderate and severe AD. The severity of AD was estimated via the EASI scale at start of observation, then at 6, 9 and 12 months of life. The class and level of specific IgE to cow milk proteins (CMP) were determined by the ImmunoCAP method at the point of enrolment and at the ages of 6 and 12 months. Statistical analysis of studied indicators dynamics and their comparison in research groups was carried out using multifactorial dispersion analysis.Results. The study included 36 patients. All patients have received standard tGCS therapy in combination with emollients (wet wrap) for 10 days. The maintenance therapy was prescribed in postacute period. It included topical calcineurin inhibitor PIM 2 times/day for 3 months, then double application (morning/evening) 3 times/week up to the age of 1 year old (group 1). Other group had maintenance therapy — tGCS2 times/week for 3 months, and then at AD aggravation (group 2). Group 1 has shown lower level of sensitization to CMP at the age of 6 and 12 months and more significant decrease in AD severity according to EASI scale compared to group 2.Conclusion. The treatment with PIM is effective in therapy of AD and prevention of transcutaneous sensitization in infants.

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A Novel Test System for Genotyping rs43703016 Single-nucleotide Substitutions in the Bovine CSN3 Gene

Annual Research & Review in Biology ◽

10.9734/arrb/2019/v32i430090 ◽

2019 ◽

pp. 1-5

Author(s):

Svetlana Kovalchuk ◽

Arina Tagmazyan ◽

Eugene Klimov

Keyword(s):

Nucleotide Substitution ◽

Milk Proteins ◽

Test System ◽

Nucleotide Polymorphisms ◽

Dna Testing ◽

Nucleotide Substitutions ◽

Single Nucleotide ◽

Allele Specific ◽

Selection Of

Aims: Caseins are among the main milk proteins that determine many of its properties. Bovine kappa-casein (CSN3) is associated with the qualitative composition of milk, as well as with the quality of cheese obtained from this milk. The rs43703016 single-nucleotide substitution (g.88532332A>C; Asp148Ala) in exon 4 of the bovine CSN3 gene plays an important role in the production of quality hard cheeses. Various methods for the DNA testing of this substitution have been developed in the last three decades. Emergent DNA technologies provide an opportunity to modernize methods of genotyping single-nucleotide polymorphisms. Results: We have developed and verified a method to differentiate A/C alleles of the rs43703016 substitution in the bovine CSN3 gene by real-time PCR using allele-specific fluorescent probes. Conclusion: Our new method allows fast genotyping of animals, and may be used for selection of cows carrying the CC genotype, which determines good cheese-making properties of milk.

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