Milk Composition in a Field Population of Red Kangaroos, Macropus Rufus (Desmarest) (Macropodidae: Marsupialia)

1996 ◽  
Vol 44 (2) ◽  
pp. 165 ◽  
Author(s):  
E Muths
Keyword(s):  
Whey Proteins ◽  
Milk Composition ◽  
Field Population ◽  
Sds Page ◽  
Macropus Rufus ◽  
Total Milk ◽  
Specific Proteins ◽  
Milk Solids

The composition of milk from early pouch life (0-40 days) to weaning (360 days) was determined in samples collected from a field population of red kangaroos, Macropus rufus (n = 150). Total milk solids increased from 11% at 0-40 days to 26% at permanent emergence from the pouch (235 days), then decreased towards weaning. Compared with other macropodids, milk from red kangaroos is relatively dilute. Carbohydrate concentrations increased from 2.0 to 6.2% at about Day 235 then declined while lipid concentrations increased from 3.9 to 10.3% over the course of lactation. Protein values increased from 5.0 to 7.0% prior to pouch emergence. Whey proteins were separated by means of SDS PAGE, identifying and confirming the presence of several phase-specific proteins. These results are similar to those reported for components of milk in captive red kangaroos and therefore confirm the general macropodid pattern of changing milk composition throughout lactation for a field population of red kangaroos.

scholarly journals Microstructure of kajmak skin layer made during kajmak production

2020 ◽  
Vol 70 (3) ◽  
pp. 150-161
Author(s):  
Mira Radovanovic ◽  
Predrag Pudja ◽  
Vladimir Pavlovic ◽  
Jelena Miocinovic ◽  
Aleksandar Nedeljkovic
Keyword(s):  
Dairy Product ◽  
Whey Proteins ◽  
Skin Layer ◽  
Milk Composition ◽  
Fat Content ◽  
Protein Distribution ◽  
Compact Structure ◽  
Reducing Conditions ◽  
Sds Page ◽  
Lower Temperature

Kajmak is a unique dairy product with a long tradition in Balkan countries and the Middle East. Kajmak skin layers are formed during 60 minutes of kajmak production, influencing the quality and determining the structure of the final product. The influence of milk composition and heat treatments (75-95 °C/5min) on the composition, microstructure and protein distribution of kajmak skin layers was investigated in this study. Microstructure was determined using scanning electron microscopy (SEM), while the distribution of protein fractions was studied by SDS PAGE in reducing and non-reducing conditions. Kajmak skin layers obtained from milk treated at common intense heat regime were characterized with β-LG and α-LA mainly as disulfide-linked complexes, while lower temperature (75 °C) caused the presence of whey proteins in dominantly individual form. More severe treatments (85 °C, 90 °C and 95 °C) caused the full involvement of β-LG in the complexes, since a certain amount of α-LA was found as a monomer. The kajmak skin layer composition, severity of the applied milk heat treatment and the linked whey proteins exhibited a very strong influence on kajmak skin layer microstructure. The microstructure of kajmak skin layer with a low fat content and fat/protein (F/P) ratio was characterized by a compact structure with a dense protein matrix. High fat content and F/P ratio resulted in a dispersive form of the stretched protein network. Kajmak skin layers produced from milk with added whey proteins were characterized by fibrous, thread-like segments, due to the incorporated denatured whey proteins, especially linked β-LG.

scholarly journals Maximising lamb growth rates

2000 ◽  
pp. 55-58 ◽  
Author(s):  
P.D. Muir ◽  
N.B. Smith ◽  
G.J. Wallace ◽  
C.J. Fugle ◽  
M.D. Bown
Keyword(s):  
Growth Rates ◽  
High Performance ◽  
High Growth ◽  
Milk Composition ◽  
High Growth Rate ◽  
The Other ◽  
System A ◽  
Total Milk ◽  
Milk Solids ◽  
Lamb Growth

A study was undertaken to evaluate the relative importance of milk and pasture to lamb growth during lactation under a high performance lamb production system. A total of 285 East Friesian x Romney (EFxR), Finn x Romney (FxR) and Romney (R) maiden 2-tooth ewes lambed following insemination with semen from six high growth rate Poll Dorset and composite rams. Mean lambing date was 16 July 1998. Breed groups were run together in either single or twin mobs and fed at high levels of nutrition (pasture covers were maintained at 1400 kg DM/ha or greater throughout lactation). Average lamb growth rates from birth to 15 weeks of age were 343 g/d and 292 g/d for single and twin lambs, respectively. Single and twin lambs reared by EFxR ewes grew significantly faster than lambs reared by the other ewe breeds. Ewes were milked at 3-weekly intervals using oxytocin with EFxR ewes producing significantly more milk than the other breeds throughout lactation. Milk composition varied significantly between ewe breeds with FxR ewes producing significantly higher fat % and total milk solids (P

The dynamics of individual whey protein concentrations in cows’ mammary secretions during the colostral and early lactation periods

2018 ◽  
Vol 86 (1) ◽  
pp. 88-93 ◽  
Author(s):  
Raquel F.S. Raimondo ◽  
Juliana S.P. Ferrão ◽  
Samantha I. Miyashiro ◽  
Priscila T. Ferreira ◽  
João Paulo E. Saut ◽  
...  
Keyword(s):  
Polyacrylamide Gel Electrophoresis ◽  
Whey Proteins ◽  
Total Proteins ◽  
Mature Milk ◽  
Rennet Coagulation ◽  
Sds Page ◽  
Different Types ◽  
Biuret Method ◽  
Jersey Cows ◽  
Β Lactoglobulin

AbstractThe bovine whey consists of more than 200 different types of proteins, of which β-lactoglobulin, α-lactalbumin, serum albumin, immunoglobulins and lactoferrin predominate. However, their concentrations are not stable due to the existence of protein dynamics during a transition from colostrum secretion to mature milk. To evaluate the dynamics of whey proteins of Jersey cows during a colostral phase and first month of lactation and an influence of the number of lactations, 268 milk samples from 135 Jersey cows were selected through a clinical evaluation. Whey was obtained by rennet coagulation of the mammary secretion. The concentration of total proteins was determined by the biuret method and their fractions were identified by 12% dodecyl sulfate-polyacrylamide gel electrophoresis (12% SDS-PAGE). Maximum concentrations of all protein fractions were observed in the first 12 h of lactation, reducing over the course of the study. Modification of the protein predominance was also observed. The transition from colostrum secretion to milk occurred between 24 and 72 h postpartum. There was an influence of the number of lactations on the dynamics of whey proteins, indicating that multiparous cows had better immunological and nutritional quality when compared to primiparous cows.

scholarly journals Effect of herb mixture supplementation in ratio on milk yield, milk composition and its technological suitability

2002 ◽  
Vol 18 (3-4) ◽  
pp. 15-20 ◽  
Author(s):  
T. Grega ◽  
M. Sady ◽  
J. Kraszewski
Keyword(s):  
Milk Yield ◽  
Dry Matter ◽  
Saturated Fatty Acids ◽  
Whey Proteins ◽  
Heat Stability ◽  
Milk Composition ◽  
Black And White ◽  
Milk Cows ◽  
Fermentation Test ◽  
Experimental Group

Investigations were carried out on milk cows of Black -and- White breed being in 2-nd lactation 30-120 day after parturition. Experiment was performed during winter feeding season (corn silage, fodder beet silage, super beet pulp, concentrate, meadow hay). Cows of the experimental group received supplement (5% of concentrate) of the herb mixture in feeding ratio. The composition of this mixture was as follows: Urtica dioica, Fructus carvi, Pradix teraxaci, Agrimonio eupatoria, Matrica chamomilla. The obtained results show that supplementation of the diet by herb mixture induced increase of the following parameters: milk yield (+2 kg), fat content (+0,04%), protein content (+0,06%), citric acid (+0,10%), whey proteins (+0,02%), casein (+0,04%), dry matter (+0,12%), non fat dry matter (+0,07%). It was stated that in the experimental milk non-saturated fatty acid level was higher (+20%), in opposite to lower level of saturated fatty acids (-15%) and total cholesterol (-25%). The beneficial effect of herb mixture supplementation on the results of rennet-fermentation test, fermentation test, Sehern' s test and heat stability was stated in the experimental group milk.

scholarly journals Ice cream and frozen desserts nutrient compositions: current trends of researches

Food systems ◽  
2021 ◽  
Vol 4 (2) ◽  
pp. 74-81
Author(s):  
A. V. Landikhovskaya ◽  
A. A. Tvorogova
Keyword(s):  
Nutritional Value ◽  
Whey Proteins ◽  
Milk Proteins ◽  
Goat Milk ◽  
Ice Cream ◽  
Animal Origin ◽  
The Difference ◽  
New Research ◽  
Milk Solids ◽  
The Impact

The current state and new research trends of creating functional ice cream and frozen desserts are considered in the article. Attention is paid to the difference between the characteristics of ice cream regulated by the term in the countries of European Union and Eurasian Union. Taking into account that ice cream and frozen desserts are multicomponent products, the correction of their composition may have different effect on their quality indices. In particular, replacing sucrose by substitutes can lead to a change of traditional taste, consistency and structure. In this connection, aspects of the usage of sucrose substitutes by sweetness (glucose-fructose syrup, processed fruit products, stevia, sucrolose) and by dry matter (food fibers and polyols) are considered. In particular, the authors of researches note that the application of polyols changes the ice cream consistency to be firmer. The researchers pay attention to the impact of some components, introduced into ice cream and frozen desserts, on the cryoscopic temperature of mixture. The enrichment of ice cream and frozen desserts with pro- and prebiotics and application of milk with the increased nutritional value (sheep and goat milk) has been noted to be a trend in research. The attention is drawn to the practical use of enzymes. For people with lactose intolerance, the reason of which in ice cream is Nonfat milk solids (MSNF) it is proposed to hydrolyze it by different methods. In this review the experience of some scientists on the use of transglutaminase enzyme for changing properties of milk proteins, in particular, increasing their water- holding capacity is reflected. Researchers pay great attention to the increasing of nutritional value of ice cream and desserts by growth of mass fraction of protein and introduction of easily digestible proteins (concentrates of whey proteins, including the hydrolyzed proteins). Taking into consideration the growth of people who do not consume products of animal origin, some researches on replacement of milk protein to vegetable one, in particular, soy are noted.

scholarly journals Influence of the season and lactation on the milk composition of goats-producers of biosimilar human lactoferrin

2021 ◽  
pp. 81-91
Author(s):  
A. I. Budevich ◽  
E. V. Petrushko ◽  
D. M. Bogdanovich ◽  
V. N. Kuznetsova ◽  
Iu. K. Kirikovich
Keyword(s):  
Mass Fraction ◽  
Raw Materials ◽  
Titratable Acidity ◽  
Transgenic Animals ◽  
Freezing Temperature ◽  
Milk Composition ◽  
Human Lactoferrin ◽  
Physicochemical Composition ◽  
Nonfat Milk ◽  
Milk Solids

The seasonal variability of the physicochemical parameters of milk of both ordinary goats and goats producers of a biosimilar human lactoferrin has been established. The average values of the mass fraction of fat, protein, lactose, nonfat milk solids, density index in the second and third quarters were lower than in the first and fourth quarters. At the same time, the difference between the spring-summer and autumn-winter periods in the mass fraction of fat was 25%. In the mass fraction of protein, lactose, nonfat milk solids, density it was 5–7%. Comparative analysis of milk from goats-producers of a biosimilar human lactoferrin of various lactations revealed a number of changes in the physicochemical composition of raw materials in comparison with non-transgenic animals: an increase in the mass fraction of protein by 4–6% (P˂0.05), of lactose by 2–6 (P˂0.05), nonfat milk solids by 1–6, density by 2–5% (P˂0.05), freezing temperature by 5 and a decrease in the mass fraction of fat by 5–8% (P˂0, 05). At the same time, the indicators of active and titratable acidity of milk were similar in all groups of animals. At the same time, the concentration of human lactoferrin in the milk of producers of the second and third lactation had almost identical seasonal changes in the increase and decrease in the synthesis of lactoferrin in the mammary gland during the year: in the first quarter – 2.88 and 2.97 g/l, in the second – 4.76 and 4.63, in the third – 7.44 and 7.55 and in the fourth – 7.97 and 6.72 with an average annual value of 5.84 and 5.72 g/l, respectively.

The use of short-term secretion rate measurements for estimating the milk production of suckler cows

1978 ◽  
Vol 45 (1) ◽  
pp. 1-4 ◽  
Author(s):  
Y. L. P. Le Du ◽  
R. D. Baker ◽  
J. M. Barker
Keyword(s):  
Dairy Cows ◽  
Milk Production ◽  
Milk Yield ◽  
Milk Composition ◽  
Secretion Rate ◽  
Short Term ◽  
Beef Cow ◽  
Total Milk ◽  
Fat Yield ◽  
Good Agreement

SummaryTwo experiments with dairy cows and one with suckler cows and their calves were conducted to examine the use of secretion rate measurements for estimating total milk production. In the first experiment both 4- and 6- h intervals between measurements gave similar estimates of total 7-d milk yield. The second experiment compared estimated and measured milk composition as well as yield. Milk and solids-not-fat yields were underestimated with dairy cows as a result of an extended milking interval before measurement. However, fat yield was overestimated, indicating that all residual milk was not removed at the first oxytocinaided milking. It was concluded that for the beef cow, previous interval effects would be eliminated by the frequency of calf suckling, but that residual milk effects might cause a 3–6% and a 16% overestimation of milk and fat yields respectively.In the third experiment, the milk yield of suckler cows was estimated from measurements of secretion rate and from changes in calf weight; good agreement was obtained provided there were at least 3 consecutive controlled sucklings.

Peculiarities of extraction of β-lactoglobuline in protein mineral concentrates at electroactivation of whey

2020 ◽  
Vol 2 (1) ◽  
pp. 52-68
Author(s):  
Mircea BOLOGA ◽  
Elvira VRABIE ◽  
Irina PALADII ◽  
Olga ILIASENCO ◽  
Tatiana STEPURINA ◽  
...  
Keyword(s):  
Protein Content ◽  
Whey Proteins ◽  
Sodium Dodecyl ◽  
Total Protein Content ◽  
Treatment Regimens ◽  
Sds Page ◽  
Different Types ◽  
Lower Protein ◽  
Β Lactoglobulin ◽  
Excellent Source

Introduction. Whey is a by-product and an excellent source of proteins that is rather aggressive due to a large amount of organic substances it contains. The electro-activation of whey applied in the experiments is a wasteless method that allows the va-lorification of all whey components. β-lactoglobulin (β-Lg) makes up 50% of the whey proteins and 12% of the total protein content in milk. Material and methods. The recovery of β-Lg in protein-mineral concentrates (PMC) by electro-activation processing of different types of whey with different initial protein content was investigated in seven configurations. The recovery of protein fractions in the PMCs were analyzed via electrophoresis with sodium dodecyl sulfate (SDS-PAGE) and 15% non-denaturing polyacrylamide gel (PAAG).      Results. Whey electro-fractionation and the obtaining of PMCs with predetermined protein content, namely of β-Lg, were studied on three whey types, processed at different treatment regimens and in seven configurations. The proper management of electroactivation by varying the treatment regimens will allow the electro-fractionation of different types of dairy by-products. Conclusions. The maximum amount of β-Lg recovered in PMCs on electroactivation is  66-71% depending on the processed whey and on the treatment regimens. Obviously, the extraction of β-Lg from initially lower protein content shows a higher recovery degree of β-Lg. The registered temperatures allows formation of PMCs without thermal denaturation.

scholarly journals The Reactivity and Allergenic Potential of Hazelnut Peptides

2013 ◽  
Vol 70 (1) ◽  
pp. 25
Author(s):  
Lavinia Florina Calinoiu ◽  
Dan Cristian Vodnar ◽  
Carmen Socaciu
Keyword(s):  
Proteolytic Enzymes ◽  
Peptide Fragments ◽  
Dot Blot ◽  
Specific Antibodies ◽  
Allergenic Potential ◽  
Sds Page ◽  
Allergenic Proteins ◽  
Life Threatening ◽  
Specific Proteins ◽  
Sensitive Method

The aim of this paper was to focus on proteins present in some food products, like hazelnuts and to investigate their allergenic potential. Several techniques were used to characterize these extracted proteins, with respect to their composition, degradability by digestive proteolytic enzymes and their reactivity with specific antibodies. It was important to analyse which proteins were present in the hazelnuts, to see if there were proteins present to trigger an allergic reaction and if the digestion enzymes trypsin and pepsin influence the presence of the (allergic) protein compounds. Allergies to tree nuts and seeds can cause life-threatening and sometimes fatal reactions. To examine the properties of Hazelnut protein it was important to solubilize it by extraction. After extraction, it was investigated how hazelnut protein can be modified by proteases and what the effect was on the immune reaction. The Bradford method is a fast and sensitive method to determine the concentration of soluble protein. When the Bradford reagent (Coomassie Brilliant Blue) binds to the protein, the colour changes from red to purple and the absorption maximum changes from 495 to 595 nm. The value obtained as the final concentration of proteins was 7.3495. SDS-PAGE is a method to separate mixtures of proteins by electrophoresis. Protein molecules are negatively charged by binding of SDS molecules; subsequently they are separated in an electric field. Their differences in size (molecular weight) leads to separation. In this case the method is used to follow proteolytic degradation of hazelnut proteins (allergens) by intestinal proteases (trypsin, pepsin). A different, more specific and sensitive method is immunoblotting (Western Blot) in which the SDS-PAGE separated proteins are transferred from the gel to a membrane and specific antibodies are used in a series of reactions to visualize specific allergens on this membrane. The remarked spots represented a positive identification of allergenic proteins. This means that peptide fragments of various size, produced during the digestion of a protein can still be immunological active. As it was shown there was still reactivity between proteins and specific antibodies. The Dot Blot is a simple immunoblotting technique used to detected specific proteins in a mixture of different proteins and/or other molecules. No separation technique prior to the actual immuno-detection is necessary. Also, Dot Blot confirmed the presence of allergenic proteins made visible through the light spots on the membrane.

scholarly journals Effect of ewes entry order into milking parlour on milkability and milk composition

2017 ◽  
Vol 62 (No. 9) ◽  
pp. 392-402 ◽  
Author(s):  
L. Mačuhová ◽  
V. Tančin ◽  
J. Mačuhová ◽  
M. Uhrinčať ◽  
L. Hasoňová ◽  
...  
Keyword(s):  
Milk Yield ◽  
Somatic Cell Count ◽  
Peak Flow ◽  
Milk Composition ◽  
Latency Time ◽  
Peak Flow Rate ◽  
Order Of Entry ◽  
Milk Samples ◽  
Total Milk ◽  
The Individual

The aim of the present investigation was to evaluate how the order in which the ewes in a milking group enter the milking parlour affects their milkability and milk composition. Therefore, the order of entry into the milking parlour was evaluated in ewes of one flock (n = 353) during six evening milkings. In all, the sheep were milked in 15 milking groups. The sheep entering the milking parlour in the first milking group achieved 15 points and the sheep of each next milking group one point less, i.e. the sheep of the last group achieved 1 point. In the analysis, only the ewes with the highest and the lowest average number of points were included and assigned to the first (FG, n = 19) and the last group (LG, n = 29), respectively. After the last milking, the individual milk samples were collected from the jar to analyze the composition and somatic cell count. Machine milk yield in 30 s (0.15 ± 0.09 and 0.11 ± 0.05 l) and 60 s (0.26 ± 0.16 and 0.19 ± 0.10 l), peak flow rate (1.04 ± 0.39 and 0.77 ± 0.29 l/min), and latency time (14 ± 3 and 20 ± 13 s) significantly differed (P < 0.05) between FG and LG, respectively. Total milk yield (0.41 ± 0.17 and 0.35 ± 0.14 l) and machine milk yield (0.27 ± 0.15 and 0.22 ± 0.10 l) tended to be higher (P = 0.05 and P = 0.09) in FG than in LG, respectively. No significant differences were observed in milk composition between FG and LG. It seems that ewes which enter the milking parlour in early milking groups have better parameters of milkability than those milked in later groups.

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