Effect of NaCl on some physico-chemical properties of concentrated bovine milk

2006 ◽  
Vol 16 (10) ◽  
pp. 1142-1148 ◽  
Author(s):  
Thom Huppertz ◽  
Patrick F. Fox
Keyword(s):  
Bovine Milk ◽  
Chemical Properties ◽  
Physico Chemical

scholarly journals Lactoperoxidase: physico-chemical properties, occurrence, mechanism of action and applications

2000 ◽  
Vol 84 (S1) ◽  
pp. 19-25 ◽  
Author(s):  
Klaas D. Kussendrager ◽  
A. C. M. van Hooijdonk
Keyword(s):  
Mammalian Cells ◽  
Bovine Milk ◽  
Chemical Properties ◽  
Mechanisms Of Action ◽  
Industrial Processes ◽  
Physico Chemical ◽  
Lactoperoxidase System ◽  
Wide Range ◽  
Occurrence Mechanism ◽  
Micro Organisms

Lactoperoxidase (LP) is one of the most prominent enzymes in bovine milk and catalyses the inactivation of a wide range of micro-organisms in the lactoperoxidase system (LP-s). LP-systems are also identified as natural antimicrobial systems in human secretions such as saliva, tear-fluid and milk and are found to be harmless to mammalian cells. The detailed molecular structure of LP is identified and the major products generated by the LP-s and their antimicrobial action have been elucidated for the greater part. In this paper several aspects of bovine LP and LP-s are discussed, including physico-chemical properties, occurrence in milk and colostrum and mechanisms of action. Since the introduction of industrial processes for the isolation of LP from milk and whey the interest in this enzyme has increased considerably and attention will be paid to potential and actual applications of LP-systems as biopreservatives in food and other products.

Some physico-chemical properties of porcine milk

1975 ◽  
Vol 42 (1) ◽  
pp. 43-56 ◽  
Author(s):  
M. C. T. Hoynes ◽  
P. F. Fox
Keyword(s):  
Bovine Milk ◽  
Chemical Properties ◽  
Complete Removal ◽  
Heat Stability ◽  
Rennet Coagulation ◽  
Physico Chemical ◽  
Water Of Hydration ◽  
High Level ◽  
Ph Curve ◽  
Porcine Milk

SummaryThe principal results of an investigation of the major physico-chemical properties of porcine milk were:Heat stability: all individual porcine milks examined had poor heat stability and some coagulated in 2 min at 95°C; the Q10°C was high and variable and was 40 for some samples. Dialysis of porcine milk against bulk bovine milk did not influence its heat stability; removal of colloidal calcium phosphate (CCP) from porcine milk increased its heat stability 4-fold, but it was still very unstable. Unlike bovine milk, porcine milk did not exhibit a maximum-minimum in the heat stability-pH curve, but rather resembled bovine casein micelles suspended in milk dialysate. Addition of isolated bovine β-lactoglobulin to porcine milk did not influence its heat stability-pH curve.Rennet coagulation: under similar conditions, porcine milk coagulated about 4 times faster than bovine milk and the resultant curd was about twice as soft. Dialysis of porcine milk against a large excess of bulk bovine milk did not influence its rennet coagulability nor did removal of 50% of its CCP, but complete removal of the CCP rendered porcine milk non-coagulable by rennin. Porcine milk was readily coagulated by rennin down to 5°C; its second-stage coagulation was independent of temperature – a characteristic due mainly to its high level of CCP.Alcohol stability: porcine milk was coagulated by 66–68% (v/v) ethanol, as compared with 74% (v/v) for bovine milk.Calcium stability: porcine milk was stable to at least 300 mM-CaCl2 at both 2 and 37°C.Solvation: porcine milk contained significantly less water of hydration than bovine milk, 1·7g H2O/g casein compared with 2·0g H2O/g casein.

Interactions between bacteria type, proteolysis of casein and physico-chemical properties of bovine milk

2006 ◽  
Vol 16 (6) ◽  
pp. 648-654 ◽  
Author(s):  
G. Leitner ◽  
O. Krifucks ◽  
U. Merin ◽  
Y. Lavi ◽  
N. Silanikove
Keyword(s):  
Bovine Milk ◽  
Chemical Properties ◽  
Physico Chemical

Decoration of specific sites on freeze-fractured membranes

1978 ◽  
Vol 36 (2) ◽  
pp. 140-141
Author(s):  
H. Gross ◽  
H. Moor
Keyword(s):  
Pure Water ◽  
Freeze Fracture ◽  
Chemical Properties ◽  
Surface Forces ◽  
Sulfate Pentahydrate ◽  
Copper Sulfate Pentahydrate ◽  
Physico Chemical ◽  
Water Of Hydration ◽  
Small Container ◽  
Binding Forces

Fracturing under ultrahigh vacuum (UHV, p ≤ 10-9 Torr) produces membrane fracture faces devoid of contamination. Such clean surfaces are a prerequisite foe studies of interactions between condensing molecules is possible and surface forces are unequally distributed, the condensate will accumulate at places with high binding forces; crystallites will arise which may be useful a probes for surface sites with specific physico-chemical properties. Specific “decoration” with crystallites can be achieved nby exposing membrane fracture faces to water vopour. A device was developed which enables the production of pure water vapour and the controlled variation of its partial pressure in an UHV freeze-fracture apparatus (Fig.1a). Under vaccum (≤ 10-3 Torr), small container filled with copper-sulfate-pentahydrate is heated with a heating coil, with the temperature controlled by means of a thermocouple. The water of hydration thereby released enters a storage vessel.

Physico-Chemical Properties of Recombinant Desulphatohirudin

1990 ◽  
Vol 63 (03) ◽  
pp. 499-504 ◽  
Author(s):  
A Electricwala ◽  
L Irons ◽  
R Wait ◽  
R J G Carr ◽  
R J Ling ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Gel Filtration ◽  
Chemical Properties ◽  
Alpha Helix ◽  
Apparent Molecular Weight ◽  
Correlation Spectroscopy ◽  
Nmr Studies ◽  
Recombinant Hirudin ◽  
Physico Chemical ◽  
Recombinant Molecule

SummaryPhysico-chemical properties of recombinant desulphatohirudin expressed in yeast (CIBA GEIGY code No. CGP 39393) were reinvestigated. As previously reported for natural hirudin, the recombinant molecule exhibited abnormal behaviour by gel filtration with an apparent molecular weight greater than that based on the primary structure. However, molecular weight estimation by SDS gel electrophoresis, FAB-mass spectrometry and Photon Correlation Spectroscopy were in agreement with the theoretical molecular weight, with little suggestion of dimer or aggregate formation. Circular dichroism studies of the recombinant molecule show similar spectra at different pH values but are markedly different from that reported by Konno et al. (13) for a natural hirudin-variant. Our CD studies indicate the presence of about 60% beta sheet and the absence of alpha helix in the secondary structure of recombinant hirudin, in agreement with the conformation determined by NMR studies (17)

Physico-chemical properties of the rare-earth metals, scandium, and yttrium

1963 ◽  
Vol 79 (2) ◽  
pp. 263-293 ◽  
Author(s):  
E.M. Savitskii ◽  
V.F. Terekhova ◽  
O.P. Naumkin
Keyword(s):  
Rare Earth ◽  
Rare Earth Metals ◽  
Chemical Properties ◽  
Physico Chemical ◽  
The Rare Earth

Physico chemical properties and gas adsorption separation characteristics of Itaya zeolite and its modified products.

1990 ◽  
Vol 39 (442) ◽  
pp. 996-1000 ◽  
Author(s):  
Ayao TAKASAKA ◽  
Hideyuki NEMOTO ◽  
Hirohiko KONO ◽  
Yoshihiro MATSUDA
Keyword(s):  
Gas Adsorption ◽  
Chemical Properties ◽  
Physico Chemical

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

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