642. Penicillin in milk: II. The incidence of penicillin

1956 ◽  
Vol 23 (3) ◽  
pp. 342-347 ◽  
Author(s):  
N. J. Berridge
Keyword(s):  
Significant Proportion ◽  
Cheese Making ◽  
Milk Samples ◽  
Significant Interference

An examination of over 5000 milk samples has shown that penicillin is frequently present. Its concentration, however, is usually below the level which is believed to be necessary to cause significant interference in cheese-making, but a significant proportion of the samples contained more than a third of this quantity. This suggests that conditions under which difficulty would arise are not remote.

ПРИМЕНЕНИЕ РЕЗУЛЬТАТОВ ДИАГНОСТИКИ ГЕНЕТИЧЕСКОГО ПОЛИМОРФИЗМА β- И κ-КАЗЕИНОВ

2019 ◽  
pp. 18-22
Author(s):  
V.A. POGREBNYAK ◽  
А.V. KOLBAS ◽  
N.A. MORKOVKINA
Keyword(s):  
Raw Materials ◽  
Significant Proportion ◽  
Raw Milk ◽  
Cattle Breeding ◽  
Casein Gene ◽  
Cheese Making ◽  
Holstein Breed ◽  
Dairy Cattle Breeding ◽  
Holstein Bulls ◽  
Genetically Determined

Использование ДНКтехнологий позволяет значительно повысить эффективность селекционноплеменной работы по генетически обусловленным качественным характеристикам молока для производства специализированных видов продукции, сокращая расходы и время для достижения целей. Выявление предпочтительных вариантов генов позволяет проводить селекцию по генотипу. В исследовании маточного поголовья из племенных стад голштинской породы в Белгородской области установлено, что молоко коров генотипов ВВ и АВ по казеину имело лучшие показатели сыропригодности в сравнении с молоком от гомозиготных носительниц Ааллеля казеина: выход сырного зерна был выше на 1317. для производства 1 кг сырного зерна меньше требовалось нормализованного и сырого молока на 12,5. Различий по сыропригодности молока от коров с гетерозиготными и гомозиготными генотипами по аллелю В гена казеина не установлено. На значительной по численности выборке коров голштинской породы (n8706) установлена низкая (8,46) доля животных гомозиготных по аллелю В гена казеина при высокой доле гетерозигот (44,66) и гомозигот АА (46,88). При генотипировании быков (n84) выявлено, что гомозиготными по желательным аллелям казеина было 7,1 животных, по казеину 22,6. Дефицит отечественных быков голштинской породы по желательным генотипам на сегодняшний день может быть компенсирован импортом спермы быков из стран, в которых селекция проводится не только по и казеинам, но и в целом по сыропригодности. Высокая доля (38,87) гомозиготных коров по аллелюА2 при наличии значительного по численности поголовья позволяет сформировать из них специализированное стадо для производства гипоаллергенного молока. Значительная доля гетерозиготных генотипов по казеину дает возможность создавать группы/стада коров с аллелем В гена казеина по результатам генотипирования и получать улучшенное молоко для сыроделия.Enhancing innovation in dairy cattle breeding is interesting for not only dairy manufacturers, but also milk processing enterprises and suppliers of various raw materials. Application of DNA technologies allows improving efficiency of cattle breeding for genetically determined milk quality characteristics to produce specialized products, reduce costs and time achieving goals. In addition to the traditional selection of animals, identification of gene variants, which are preferred for selection, allows to carry out selection according to genotype. The study of the stock of Holstein breed in Belgorod region reveals that milk of cows with the BB and AB genotypes of casein had significantly better characteristics for cheese making compared to milk of cows with homozygous Aallele of casein: increased yield of cheese grain on dry matter / protein by 1317, reduced amount of normalized and raw milk for the production of 1 kg of curd grain by 12.5. There was no difference in the suitability of milk for cheese manufacture between cows with heterozygous and homozygous genotypes for the allele B of the casein gene. An investigation of large group of Holstein cows (n8706) showed low (8.46) proportion of animals that homozygous for the allele B of the casein gene and high proportion of heterozygotes and homozygous(AA) animals (46.88 ).Genotyping of bulls (n84) reveals that animals with homozygotes for the desirable alleles of casein were 7.1, for casein 22.6.The deficit of native Holstein bulls with the desired genotypes today can be compensated by imported bovine semen from countries in which selection is carried out not only for and caseins, but also for all factors influencing milk suitability for cheese manufacture. The high proportion (38.87) of homozygous cows for the A2 allele in the presence of a significant number of livestock, allows forming a specialized herd for the production of hypoallergenic milk. A significant proportion of heterozygous casein genotypes makes it possible to create groups / herds of cows with the casein B allele according to the genotyping results and to receive improved milk for cheese making.

Casein retention in curd and loss of casein into whey at chymosin-induced coagulation of milk

2009 ◽  
Vol 77 (1) ◽  
pp. 71-76 ◽  
Author(s):  
Elin Hallén ◽  
Anne Lundén ◽  
Toomas Allmere ◽  
Anders Andrén
Keyword(s):  
Formation Process ◽  
Strong Correlation ◽  
Milk Protein ◽  
Protein Composition ◽  
Cheese Making ◽  
Milk Samples ◽  
Coagulation Process ◽  
Milk Coagulation ◽  
Β Lactoglobulin ◽  
Protein Genotype

Impact of milk protein composition on casein (CN) retention in curd during the milk coagulation process was studied using a model cheese making system. Individual milk samples from 110 cows in mid lactation of the Swedish Red and Swedish Holstein breeds with known genotypes of β-casein, κ-casein and β-lactoglobulin were defatted, coagulated with chymosin, subjected to syneresis and subsequent pressing simulated by centrifugation. The results indicated that κ-casein concentration of milk plays an important role in the curd formation process and initial syneresis (whey after cutting), whereas an increased CN ratio was associated with less casein in whey after simulated pressing. Increased κ-casein concentration of milk also characterized the milk samples with no measurable loss of casein in whey, compared with milk samples with casein lost in whey, both after cutting and after simulated pressing. Concentrations of αs1-casein, β-casein, and total casein in milk were positively associated with fresh curd yield, which showed a strong correlation with amount of casein retained in curd. No effect of protein genotype on fresh curd yield or casein in whey was found. The β-lactoglobulin BB genotype was associated with increased casein retention in curd, most likely due to the association of this genotype with CN ratio.

Staphylococcus aureusreservoirs during traditional Austrian raw milk cheese production

2014 ◽  
Vol 81 (4) ◽  
pp. 462-470 ◽  
Author(s):  
Georg Walcher ◽  
Monika Gonano ◽  
Judith Kümmel ◽  
Gary C. Barker ◽  
Karin Lebl ◽  
...  
Keyword(s):  
Physicochemical Parameters ◽  
Production Chain ◽  
Staph Aureus ◽  
Cheese Making ◽  
Milk Samples ◽  
Processing Level ◽  
Bulk Milk ◽  
Microbiological Methods ◽  
Culture Independent ◽  
Cheese Production

Sampling approaches following the dairy chain, including microbiological hygiene status of critical processing steps and physicochemical parameters, contribute to our understanding of howStaphylococcus aureuscontamination risks can be minimised. Such a sampling approach was adopted in this study, together with rapid culture-independent quantification ofStaph. aureusto supplement standard microbiological methods. A regional cheese production chain, involving 18 farms, was sampled on two separate occasions. Overall, 51·4% of bulk milk samples were found to beStaph. aureuspositive, most of them (34·3%) at the limit of culture-based detection.Staph. aureuspositive samples >100 cfu/ml were recorded in 17·1% of bulk milk samples collected mainly during the sampling in November. A higher number ofStaph. aureuspositive bulk milk samples (94·3%) were detected after applying the culture-independent approach. A concentration effect ofStaph. aureuswas observed during curd processing.Staph. aureuswere not consistently detectable with cultural methods during the late ripening phase, but >100Staph. aureuscell equivalents (CE)/ml or g were quantifiable by the culture-independent approach until the end of ripening. Enterotoxin gene PCR and pulsed-field gel electrophoresis (PFGE) typing provided evidence that livestock adapted strains ofStaph. aureusmostly dominate the post processing level and substantiates the belief that animal hygiene plays a pivotal role in minimising the risk ofStaph. aureusassociated contamination in cheese making. Therefore, the actual data strongly support the need for additional sampling activities and recording of physicochemical parameters during semi-hard cheese-making and cheese ripening, to estimate the risk ofStaph. aureuscontamination before consumption.

Variation of milk coagulation properties, cheese yield, and nutrients recovery in curd of cows of different breeds before, during and after transhumance to highland summer pastures

2016 ◽  
Vol 84 (1) ◽  
pp. 39-48 ◽  
Author(s):  
Francesco Zendri ◽  
Maurizio Ramanzin ◽  
Claudio Cipolat-Gotet ◽  
Enrico Sturaro
Keyword(s):  
Dairy Cows ◽  
Favourable Effect ◽  
Cheese Making ◽  
Brown Swiss ◽  
Concentrate Supplementation ◽  
Milk Samples ◽  
Before And After ◽  
Nutrients Recovery ◽  
Milk Coagulation ◽  
The Individual

This paper aimed at evaluating the effect of summer transhumance to mountain pastures of dairy cows of different breeds on cheese-making ability of milk. Data were from 649 dairy cows of specialized (Holstein Friesian and Brown Swiss) dual purpose (Simmental) and local (mostly Rendena and Alpine Grey) breeds. The Fourier-Transform Infra-Red Spectra (FTIRS) of their milk samples were collected before and after transhumance in 109 permanent dairy farms, and during transhumance in 14 summer farms (with multi-breeds herds) of the Trento Province, north-eastern Italy. A variety of 18 traits describing milk coagulation, curd firming, cheese yield and nutrients recovery in curd/loss in whey were predicted on the basis of FTIRS collected at the individual cow level. Moving the cows to summer farms improved curd firming traits but reduced cheese yields because of an increase of water and fat lost in the whey. During summer grazing, most of cheese-making traits improved, often non-linearly. The milk from summer farms supplementing cows with more concentrates showed better curd firming and cheese yield, because of lower fat lost in the whey. The breed of cows affected almost all the traits with a worst cheese-making ability for milk samples of Holsteins through all the trial, and interacted with concentrate supplementation because increasing compound feed tended to improve cheese-making traits for all breed, with the exception of local breeds for coagulation time and of Brown Swiss for curd firming time. In general, summer transhumance caused a favourable effect on cheese-making aptitude of milk, even though with some difference according to parity, initial days in milk, breed and concentrate supplementation of cows.

scholarly journals Individualized Target Fortification of Breast Milk: Optimizing Macronutrient Content Using Different Fortifiers and Approaches

2021 ◽  
Vol 8 ◽  
Author(s):  
Stephanie Fusch ◽  
Gerhard Fusch ◽  
Efrah I. Yousuf ◽  
Markus Rochow ◽  
Hon Yiu So ◽  
...  
Keyword(s):  
Breast Milk ◽  
Preterm Infants ◽  
Significant Proportion ◽  
Nutrient Content ◽  
Initial Step ◽  
Milk Composition ◽  
Milk Analysis ◽  
Milk Samples ◽  
Macronutrient Content ◽  
Clinical Scenarios

Background: Native breast milk composition displays significant inter- and intra-individual variation which persists after standard fortification with fixed doses and challenges target fortification. This study aims to analyze the macronutrient composition of different commercially available fortifiers and the effect of different fortification strategies on nutritional intake of preterm infants.Methods: In 103 preterm infants, native breast milk samples were collected from 24-h feeding batches (n = 3,338) and fat, protein and carbohydrate contents were analyzed. Nutrient content was compared for breast milk that had undergone either (i) standard fortification, (ii) targeted fortification, (iii) selective batching according to breast milk composition, or (iv) partial lyophilization. For (i) eight commercially available standard fortifiers were tested. Targeted fortification (ii) involved the addition of single component modulars of either protein, fat or carbohydrates to standard fortified breast milk. Using a mathematical growth model, the combined effect of protein, fat and carbohydrate intake on growth was assessed. The best composition of standard fortifiers as the initial step for target fortification was explored assuming three clinical scenarios for milk analysis.Results: Macronutrient content was highly variable between native breast milk samples, and this variation was still present after standard fortification, however at elevated macronutrient levels. Standard fortification, breast milk batching, as well as partial lyophilization of human milk resulted in deficient and imbalanced enteral intakes in a significant proportion of infants. Target fortification reduced this variation in a, respectively, higher percentage of samples. The effect size was dependent on the number of measurements per week. The optimum composition of standard fortifiers was dependent on the clinical scenario (measurement frequency) for target fortification.Conclusions: To provide precise and accurate intakes of macronutrients, breast milk should be target fortified. Standard fortified breast milk can result in excess above recommended intakes of some macronutrients which limits the efficiency of target fortification. Standard fortifiers with improved composition are needed for target fortification.

Ultra-high pressure homogenisation of milk: technological aspects of cheese-making and microbial shelf life of a starter-free fresh cheese

2012 ◽  
Vol 79 (2) ◽  
pp. 168-175 ◽  
Author(s):  
Anna Zamora ◽  
Victoria Ferragut ◽  
Joan Miquel Quevedo ◽  
Buenaventura Guamis ◽  
Antonio-José Trujillo
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Microbiological Quality ◽  
Inlet Temperature ◽  
Cheese Making ◽  
Milk Samples ◽  
Ultra High Pressure ◽  
Fresh Cheese

Fresh cheeses from pasteurised (80°C for 15 s), homogenised–pasteurised (15+3 MPa at 60°C; 80°C for 15 s) or ultra-high pressure homogenised milks (300 MPa and inlet temperature of 30°C) were produced in order to evaluate different technological aspects during cheese-making and to study their microbial shelf life. Although the coagulation properties of milk were enhanced by ultra-high pressure homogenisation (UHPH), the cheese-making properties were somewhat altered; both conventional homogenisation and UHPH of milk provoked some difficulties at cutting the curd due to crumbling and improper curd matting due to poor cohesion of the grains. Cheese-milk obtained by UHPH showed a higher microbiological quality than milk obtained by conventional treatments. Starter-free fresh cheeses made from UHPH-treated milk showed less syneresis during storage and longer microbiological shelf-life than those from conventionally treated milk samples.

Information-Seeking on the Internet

Crisis ◽  
2015 ◽  
Vol 36 (3) ◽  
pp. 211-219 ◽  
Author(s):  
Vinod Singaravelu ◽  
Anne Stewart ◽  
Joanna Adams ◽  
Sue Simkin ◽  
Keith Hawton
Keyword(s):  
At Risk ◽  
Young People ◽  
Information Seeking ◽  
Significant Proportion ◽  
The Internet ◽  
Search Terms ◽  
Specific Advice ◽  
Restriction Sites ◽  
Self Harm ◽  
Negative Tone

Abstract. Background: The Internet is used by young people at risk of self-harm to communicate, find information, and obtain support. Aims: We aimed to identify and analyze websites potentially accessed by these young people. Method: Six search terms, relating to self-harm/suicide and depression, were input into four search engines. Websites were analyzed for access, content/purpose, and tone. Results: In all, 314 websites were included in the analysis. Most could be accessed without restriction. Sites accessed by self-harm/suicide search terms were mostly positive or preventive in tone, whereas sites accessed by the term ways to kill yourself tended to have a negative tone. Information about self-harm methods was common with specific advice on how to self-harm in 15.8% of sites, encouragement of self-harm in 7.0%, and evocative images of self-harm/suicide in 20.7%. Advice on how to get help was given in 56.1% of sites. Conclusion: Websites relating to suicide or self-harm are easily accessed. Many sites are potentially helpful. However, a significant proportion of sites are potentially harmful through normalizing or encouraging self-harm. Enquiry regarding Internet use should be routinely included while assessing young people at risk.

Searching Online for Methods of Suicide

Crisis ◽  
2020 ◽  
pp. 1-8
Author(s):  
Christian Ulrich Eriksen ◽  
Flemming Konradsen ◽  
Thilde Vildekilde
Keyword(s):  
Content Analysis ◽  
English Language ◽  
Significant Proportion ◽  
Background Information ◽  
Access To Information ◽  
Online Content ◽  
Negative Effects ◽  
Search Terms ◽  
Methods Of Suicide

Abstract. Background: Information on methods of suicide is available online, and access to information on methods of suicide appears to contribute to a small but significant proportion of suicides. There is limited documentation of how methods of suicide are being profiled, as well as what content exists in other languages than English. Aim: We aimed to analyze and compare how methods of suicide are profiled on Danish and English-language websites. Method: We applied a categorization and content analysis of websites describing methods of suicide. Sites were retrieved by applying widely used Danish and English-language search terms. Results: A total of 136 English-language websites and 106 Danish-language websites were included for analysis. Websites were more often categorized as prevention or support sites, academic or policy sites, and against suicide sites than dedicated suicide sites (i.e., pro-suicide sites), or information sites. However, information on methods of suicide was available, and 20.1% and 8.9% of the English and Danish-language sites, respectively, suggested that a particular method of suicide was quick, easy, painless, or certain to result in death. Limitations: Only one author coded and analyzed all websites. A further operationalization of the content analysis checklist is warranted to increase reliability. Conclusion: The websites primarily had a prevention or anti-suicide focus, but information on methods of suicide was available, requiring an increased focus on how to diminish the negative effects of harmful online content.

In Search of the Prosocial Personality

2019 ◽  
Vol 40 (1) ◽  
pp. 55-62 ◽  
Author(s):  
Anja Wertag ◽  
Denis Bratko
Keyword(s):  
Prosocial Behavior ◽  
Personality Traits ◽  
Significant Proportion ◽  
Dark Triad ◽  
Self Report ◽  
Hierarchical Regression ◽  
Regression Analyses ◽  
The Relationship

Abstract. Prosocial behavior is intended to benefit others rather than oneself and is positively linked to personality traits such as Agreeableness and Honesty-Humility, and usually negatively to the Dark Triad traits (i.e., Machiavellianism, narcissism, and psychopathy). However, a significant proportion of the research in this area is conducted solely on self-report measures of prosocial behavior. Therefore, the aim of this study was to investigate the relationship between prosociality and the basic (i.e., HEXACO) and dark personality traits, comparing their contribution in predicting both self-reported prosociality and prosocial behavior. Results of the hierarchical regression analyses showed that the Dark Triad traits explain prosociality and prosocial behavior above and beyond the HEXACO traits, emphasizing the importance of the Dark Triad in the personality space.

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