Microbiological Safety of Goat Milk and Cheese: Evidences from a Meta-Analysis

2017 ◽  
pp. 379-390
Author(s):  
Vasco A. P. Cadavez ◽  
Vânia Rodrigues ◽  
Ursula A. Gonzales-Barron
Keyword(s):  
Meta Analysis ◽  
Goat Milk ◽  
Microbiological Safety

Antibody detection and molecular analysis for Mycobacterium avium subspecies paratuberculosis (MAP) in goat milk: Systematic review and meta-analysis

2021 ◽  
Author(s):  
João Paulo de Lacerda Roberto ◽  
Clécio Henrique Limeira ◽  
Nathanael Natércio da Costa Barnabé ◽  
Rafael Rodrigues Soares ◽  
Maria Luana Cristiny Rodrigues Silva ◽  
...  
Keyword(s):  
Systematic Review ◽  
Molecular Analysis ◽  
Mycobacterium Avium ◽  
Mycobacterium Avium Subspecies Paratuberculosis ◽  
Meta Analysis ◽  
Goat Milk ◽  
Antibody Detection

Technological attempts at producing cheese from donkey milk

2018 ◽  
Vol 85 (3) ◽  
pp. 327-330 ◽  
Author(s):  
Michele Faccia ◽  
Giuseppe Gambacorta ◽  
Giovanni Martemucci ◽  
Giuseppe Natrella ◽  
Angela G D'Alessandro
Keyword(s):  
Chemical Composition ◽  
Sensory Evaluation ◽  
Dry Matter ◽  
Whey Proteins ◽  
Goat Milk ◽  
Electrophoretic Analysis ◽  
Donkey Milk ◽  
Microbiological Safety ◽  
Fresh Cheese ◽  
Soluble Calcium

The work described in this Research Communication addressed the hypothesis that it is possible to produce cheese from donkey milk by appropriate adjusting of the cheesemaking parameters. A series of coagulation trials were performed on donkey milk, alone or fortified with goat milk (85/15 and 70/30, v/v), using calf rennet under different technological conditions. The parameters that changed were pH and concentration of soluble calcium, amount of rennet added and temperature of coagulation. Donkey milk gave rise to sufficiently firm curd only at ‘extreme’ technological conditions and, as expected, addition of goat milk improved coagulation. A cheesemaking protocol was developed for producing fresh cheese prototypes, which were checked for microbiological safety, chemical composition and sensory characteristics. Pure donkey milk gave 5·9% yield, cheese having 6·12 pH, 32·4% dry matter, 2·1% fat and 18·5% protein. The electrophoretic analysis ascertained that β-casein was the most abundant compound in donkey cheese, but whey proteins were also present in non-negligible amounts. Finally, the sensory evaluation demonstrated that all cheeses were acceptable and provided detailed description of their flavour characteristics.

The effects of low-ratio n-6/n-3 PUFA on biomarkers of inflammation: a systematic review and meta-analysis

2021 ◽  
Author(s):  
Yali Wei ◽  
Yan Meng ◽  
Na Li ◽  
Qian Wang ◽  
Liyong Chen
Keyword(s):  
Systematic Review ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acid ◽  
Meta Analysis ◽  
Chain Polyunsaturated Fatty Acid ◽  
Inflammation Markers ◽  
Pufa Supplementation ◽  
Long Chain

The purpose of the systematic review and meta-analysis was to determine if low-ratio n-6/n-3 long-chain polyunsaturated fatty acid (PUFA) supplementation affects serum inflammation markers based on current studies.

Chronic Pain: Fundamental Scientific Considerations, Specifically for Legal Claims

2013 ◽  
Vol 18 (1) ◽  
pp. 1-18 ◽  
Author(s):  
Robert J. Barth
Keyword(s):  
Health Outcomes ◽  
Pain Perception ◽  
Driving Forces ◽  
Psychological Treatment ◽  
Dominant Role ◽  
Meta Analysis ◽  
General Medicine ◽  
Pain Syndrome ◽  
Problematic Relationship

Abstract Scientific findings have indicated that psychological and social factors are the driving forces behind most chronic benign pain presentations, especially in a claim context, and are relevant to at least three of the AMA Guides publications: AMA Guides to Evaluation of Disease and Injury Causation, AMA Guides to Work Ability and Return to Work, and AMA Guides to the Evaluation of Permanent Impairment. The author reviews and summarizes studies that have identified the dominant role of financial, psychological, and other non–general medicine factors in patients who report low back pain. For example, one meta-analysis found that compensation results in an increase in pain perception and a reduction in the ability to benefit from medical and psychological treatment. Other studies have found a correlation between the level of compensation and health outcomes (greater compensation is associated with worse outcomes), and legal systems that discourage compensation for pain produce better health outcomes. One study found that, among persons with carpal tunnel syndrome, claimants had worse outcomes than nonclaimants despite receiving more treatment; another examined the problematic relationship between complex regional pain syndrome (CRPS) and compensation and found that cases of CRPS are dominated by legal claims, a disparity that highlights the dominant role of compensation. Workers’ compensation claimants are almost never evaluated for personality disorders or mental illness. The article concludes with recommendations that evaluators can consider in individual cases.

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