The High Rate Of Cow'S Milk Sensitization In Asian Children Is Associated With The Amount Of Cow'S Milk Ingestion

2012 ◽  
Vol 129 (2) ◽  
pp. AB172
Author(s):  
P. Vatanasurkitt ◽  
N. Saengsawang ◽  
N. Suratannon ◽  
N. Voraphani ◽  
P. Chatchatee ◽  
...  
Keyword(s):  
High Rate ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Asian Children ◽  
Milk Ingestion

scholarly journals Occurrence of enterococci in mastitic cow’s milk and their antimicrobial resistance

2019 ◽  
Vol 63 (1) ◽  
pp. 93-97 ◽  
Author(s):  
Hanna Różańska ◽  
Aleksandra Lewtak-Piłat ◽  
Maria Kubajka ◽  
Marcin Weiner
Keyword(s):  
Antimicrobial Resistance ◽  
Enterococcus Faecalis ◽  
Antimicrobial Susceptibility ◽  
High Rate ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Milk Samples ◽  
Predominant Species ◽  
Peptone Water ◽  
Mastitic Milk

Abstract Introduction: The aim of the study was to evaluate the occurrence of enterococci in inflammatory secretions from mastitic bovine udders and to assess their antimicrobial resistance. Material and Methods: A total of 2,000 mastitic milk samples from cows were tested in 2014–2017. The isolation of enterococci was performed by precultivation in buffered peptone water, selective multiplication in a broth with sodium azide and cristal violet, and cultivation on Slanetz and Bartley agar. The identification of enterococci was carried out using Api rapid ID 32 strep kits. The antimicrobial susceptibility was evaluated using the MIC technique. Results: Enterococci were isolated from 426 samples (21.3%). Enterococcus faecalis was the predominant species (360 strains), followed by E. faecium (35 isolates), and small numbers of others. The highest level of resistance was observed to lincomycin, tetracycline, quinupristin/dalfopristin (Synercid), erythromycin, kanamycin, streptomycin, chloramphenicol, and tylosin. Single strains were resistant to vancomycin and ciprofloxacin. All isolates were sensitive to daptomycin. E. faecalis presented a higher level of resistance in comparison to E. faecium, except to nitrofurantoin. Conclusion: The results showed frequent occurrence of enterococci in mastitic cow’s milk and confirmed the high rate of their antimicrobial resistance.

Effect of Cow's Milk on the Gastrointestinal Tract: A Persistent Dilemma for the Pediatrician

PEDIATRICS ◽  
1977 ◽  
Vol 60 (4) ◽  
pp. 477-481
Author(s):  
Edmund J. Eastham ◽  
W. Allan Walker
Keyword(s):  
Clinical Symptoms ◽  
Milk Proteins ◽  
Cow’S Milk ◽  
Intestinal Biopsy ◽  
Milk Intolerance ◽  
Local Immunity ◽  
Toxic Reaction ◽  
Cow's Milk ◽  
Young Infants ◽  
Milk Ingestion

The confusing area of cow's milk intolerance is explored in an attempt to define the various mechanisms whereby milk affects gastrointestinal function,resulting in clinical symptoms (diarrhea, vomiting, gastrointestinal bleeding,etc.). The adverse reaction of infants to cow's milk ingestion may relate to lactose intolerance (enzymatic), a direct toxic reaction to the mucosal surface resulting in epithelial damage, or it may be immunologically mediated. Factors such as increased intestinal permeability to milk proteins during the newborn period may also contribute to susceptibility of young infants to milk sensitivity. The relative roles of systemic (milk agglutinins) and local immunity (SIgA antibodies) in milk intolerance are discussed and differential immunologic responses (IgE versus IgA/IgM) considered in the pathogenesis. It was concluded that new techniques such as organ culture of intestinal biopsy specimens are needed to establish the diagnosis of hypersensitivity and to begin to provide ways of adequately treating the condition.

scholarly journals Characterization of an antithrombotic peptide from α-casein in newborn plasma after milk ingestion

1995 ◽  
Vol 73 (4) ◽  
pp. 583-590 ◽  
Author(s):  
Beathice Chabance ◽  
Pierre Jollès ◽  
Carmen Izquierdo ◽  
Elisabeth Mazoyer ◽  
Christine Francoual ◽  
...  
Keyword(s):  
Human Milk ◽  
Bioactive Peptides ◽  
Newborn Infants ◽  
Milk Proteins ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Milk Ingestion

Bovine and human k-caseinoglycopeptides, two antithrombotic peptides derived from the corresponding k-caseins, were detected in physiologically active concentrations in the plasma of 5-d-old newborn infants after ingestion of cow's-milk-based formula or human milk respectively. It is suggested that these two bioactive peptides are released from milk proteins during digestion.

Whey as an indicator for standardizing cow’s milk fat percentage for cheese production

2020 ◽  
pp. 33-39
Author(s):  
Prof. Asoc. Dr. Shurki MAXHUNI ◽  
Prof.Asiss.Dr.Nerimane BAJRAKTARI
Keyword(s):  
Milk Fat ◽  
Economic Indicator ◽  
Peculiar Feature ◽  
Cow’S Milk ◽  
Fat Percentage ◽  
Cow's Milk ◽  
Physical Chemical ◽  
Heated Milk ◽  
Sweet Whey ◽  
Acid Whey

The dairy industry seems to have convinced the food industry that whey is a miracle product. The list of supposed benefits it gives to food is as long as your arm. Some of the benefits may be real. Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. Sweet whey is the byproduct of rennet-coagulated cheese and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6, acid whey has a pH less than or equal to 5.1. Whey is also a great way to add sweetness to a product without having to list sugar as an ingredient as whey contains up to 75% lactose. And it sounds healthy. This study is done to research the examinations for the production of mozzarella cheese from Cow’s milk, after research and analyses of a physical-chemical peculiar feature of whey from coagulum. We have followed the processes from the drying of whey from the coagulum analyzer's physical-chemical peculiar feature. We carried out three experiments. For every experiment, we took three patterns and analyzed the physical-chemical. The calculation was appraised statistically. This paper deals with the research of% of whey fat during the process of milk production from standardized to non-standardized milk. Where% of whey fat should be an economic indicator for standardizing milk for dairy production.

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