scholarly journals Differences in cow’s milk composition between Iceland and the other Nordic countries and possible connections to public health

2003 ◽  
Vol 47 (4) ◽  
pp. 194-198 ◽  
Author(s):  
D. Iggman ◽  
B. Birgisdottir ◽  
A. Ramel ◽  
J. Hill ◽  
I. Thorsdottir
Keyword(s):  
Public Health ◽  
Milk Composition ◽  
Nordic Countries ◽  
The Other ◽  
Cow’S Milk ◽  
Cow's Milk

scholarly journals About choosing a wet nurse

2020 ◽  
Vol 7 (1) ◽  
pp. 80-81
Author(s):  
S. Markova
Keyword(s):  
The Other ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Other Hand ◽  
Good Nurse ◽  
Wet Nurse

The author first of all points out the qualities that a good nurse should have. She must not be younger than 20, otherwise she is not experienced enough and not strong enough to feed a baby. In addition, the milk of a woman from 16 to 20 years old contains relatively little water and sugar, and a lot of casein and fat, in composition it is close to cow's milk and is difficult to digest. On the other hand, a nurse should not be older than 35 years, because at this age a woman's milk contains a lot of water and few dense constituents; such milk is not very nutritious. The time of the woman's release from the burden is of great importance. It is best to take a woman as a wet nurse no earlier than 3 months after her birth.

scholarly journals Concentrates of two subsets of extracellular vesicles from cow’s milk modulate symptoms and inflammation in experimental colitis

2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Abderrahim Benmoussa ◽  
Idrissa Diallo ◽  
Mabrouka Salem ◽  
Sara Michel ◽  
Caroline Gilbert ◽  
...  
Keyword(s):  
Public Health ◽  
Extracellular Vesicles ◽  
Cell Communication ◽  
Experimental Colitis ◽  
Cow’S Milk ◽  
Disease Models ◽  
Mucin Secretion ◽  
Cow's Milk ◽  
Milk Processing ◽  
Beneficial Effects

Abstract Extracellular vesicles (EVs) are involved in cell-to-cell communication and modulation of numerous physiological and pathological processes. EVs are found in large quantities in milk and contain several inflammation- and immunity-modulating proteins and microRNAs, through which they exert beneficial effects in several inflammatory disease models. Here, we investigated the effects of two EV subsets, concentrated from commercial cow’s milk, on a murine model of colitis induced with dextran sodium sulfate (DSS). P35K EVs, isolated by ultracentrifugation at 35,000 g, and P100K EVs, isolated at 100,000 g, were previously characterized and administered by gavage to healthy and DSS-treated mice. P35K EVs and, to a lesser extent, P100K EVs improved several outcomes associated to DSS-induced colitis, modulated the gut microbiota, restored intestinal impermeability and replenished mucin secretion. Also, P35K EVs modulated innate immunity, while P100K EVs decreased inflammation through the downregulation of colitis-associated microRNAs, especially miR-125b, associated with a higher expression of the NFκB inhibitor TNFAIP3 (A20). These results suggest that different milk EV subsets may improve colitis outcomes through different, and possibly complementary, mechanisms. Further unveiling of these mechanisms might offer new opportunities for improving the life of patients with colitis and be of importance for milk processing, infant milk formulation and general public health.

No difference in symptoms during challenges with homogenized and unhomogenized cow's milk in subjects with subjective hypersensitivity to homogenized milk

2003 ◽  
Vol 70 (2) ◽  
pp. 175-179 ◽  
Author(s):  
Laura Paajanen ◽  
Tuula Tuure ◽  
Tuija Poussa ◽  
Riitta Korpela
Keyword(s):  
Lactose Intolerance ◽  
The Other ◽  
Cow’S Milk Allergy ◽  
Cow’S Milk ◽  
Milk Allergy ◽  
Double Blind ◽  
Cow's Milk ◽  
Cow's Milk Allergy ◽  
Ige Mediated

It has been hypothesized that certain consumers tolerate untreated cow's milk, but react to processed (i.e. homogenized and pasteurized) cow's milk although they do not suffer from IgE-mediated cow's milk allergy or lactose intolerance. The aim of the study was to compare the tolerance of unhomogenized and homogenized cow's milk in lactose tolerant adults who had repeatedly experienced better tolerance of unhomogenized than homogenized milk. Forty-four subjects were challenged with homogenized and unhomogenized cow's milk for five days in a randomized, double-blind, cross-over study. No differences in the symptoms during the challenges were found. Roughly half the subjects tolerated the homogenized milk better and the other half tolerated the unhomogenized milk better. The results of this study show no difference in the tolerance of homogenized and unhomogenized milk in adults with self-reported symptoms suggestive of hypersensitivity to homogenized milk.

scholarly journals Variation of cow’s milk composition across different daily milking sessions and feasibility of using a composite sampling

2019 ◽  
Vol 49 (6) ◽  
Author(s):  
Carlos Bondan ◽  
Jéssica Aneris Folchini ◽  
Mirela Noro ◽  
Karine Martini Machado ◽  
Eduardo Muhls ◽  
...  
Keyword(s):  
Somatic Cell Count ◽  
Milk Composition ◽  
Single Sample ◽  
Cow’S Milk ◽  
Milk Analysis ◽  
Protein Ratio ◽  
Cow's Milk ◽  
Milk Samples ◽  
Milk Volume ◽  
Composite Samples

ABSTRACT: This study vised to detect possible changes in chemical and cellular composition of cow’s milk at different milking sessions and to test if proportional or composite milk sampling can be used instead of separate milk analysis. Two experiments were conducted: one in cows milked thrice daily and the other one in cows milked twice daily. In both experiments, three milk samples were collected from each cow in each milking session in order to determine milk composition at each milking; to have a composite sample, i.e., a single sample from the same aliquots of milk from each milking session; and to have a proportional sample, i.e., a single sample from each milking session in a volume proportional to milk volume yielded. Fat content and fat to protein ratio were higher in the afternoon on both experiments. Protein content was larger in the afternoon on cows milked twice daily, but not on cows milked thrice daily. Lactose level was not different across the milking sessions in any of the experiments. The urea level was higher in the afternoon and evening milking on cows milked thrice daily, and in the morning milking on cows milked twice daily. Somatic cell count did not differ between milking in any experiment. No difference in milk composition was noted between proportional and composite samples on cows milked thrice or twice daily. The collection of proportional and composite samples is recommended in twice or thrice daily milking sessions so that the analysis of milk components becomes more easy and cheap.

scholarly journals Color Stability of Fermented Mare’s Milk and a Fermented Beverage from Cow’s Milk Adapted to Mare’s Milk Composition

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 217
Author(s):  
Joanna Teichert ◽  
Dorota Cais-Sokolińska ◽  
Romualda Danków ◽  
Jan Pikul ◽  
Sylwia Chudy ◽  
...  
Keyword(s):  
Color Stability ◽  
Titratable Acidity ◽  
Milk Composition ◽  
Water Holding Capacity ◽  
Lactobacillus Delbrueckii ◽  
Cow’S Milk ◽  
Yellowness Index ◽  
Cow's Milk ◽  
And Storage ◽  
Water Holding

Color is important for the consumer when making a purchase decision. Mare’s milk and, thus, fermented mare’s milk is little known to consumers. Thus, it is worth presenting research showing the extent of color change during the production and storage of mare’s milk. Herein, we examined the range of color changes in mare’s milk and cow’s milks adapted to mare’s milk composition. These samples were further fermented and stored for 3 weeks at 5 ± 1 °C. Starter cultures containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus were used for fermentation. Mare’s milk reached the required pH of 4.5 during fermentation faster (255 min) than cow’s milk (300 min). After fermentation, mare’s milk compared to cow’s milk and adapted cow’s milk had lower titratable acidity (0.75%) and firmness (145. 6 |(g∙s)|). The water holding capacity (95.6%) and number of Lactobacillus (7.71 log CFU/mL) and Streptocococcus (7.20 log CFU/mL) in mare’s and other’s milks were the same. Mare’s milk was furthest from the ideal white (WI) color, with its chrome (C*) being 1.5-times larger than cow’s milk. However, fermented mare’s milk was darker than the fermented adapted milk and cow’s milk by 36% and 58%, respectively. Storage caused a decrease in the WI, C*, and yellowness index (YI). The fermented mare’s milk color stability during production and storage was less than that of fermented cow’s milk. After 3 weeks storage, it was observed that the titratable acidity increased to 1.05%, and the pH decreased to 4.3 in fermented mare’s milk. The water holding capacity decreased but was still higher compared to fermented cow’s milk.

scholarly journals İnek ve Keçi Sütleri Kullanımının Kefirin Antioksidan, Reolojik ve Duyusal Özellikleri Üzerine Etkisi

2021 ◽  
Vol 9 (1) ◽  
pp. 7-14
Author(s):  
Duygu Benzer Gürel ◽  
Merve Ildız ◽  
Serdal Sabancı ◽  
Nurcan Koca ◽  
Özlem Çağındı ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Goat Milk ◽  
Sensory Properties ◽  
The Other ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Other Hand ◽  
Goat’S Milk ◽  
Goat's Milk

In recent years, demand for products produced with goat milk has been increasing. On the other hand, compared to cow's milk, component and flavour differences in goat milk can cause significant differences in the properties of products produced with goat's milk and affect the acceptability of the product. In this study, it was aimed to compare the antioxidant capacity, rheological and sensory properties of kefir produced with goat milk with those properties of kefir produced of cow milk. In this context, cow milk, goat milk and 1: 1 ratio of cow and goat milk kefir were produced, physico-chemical, rheological and sensory analyses were performed. It was determined that the rheological properties of all kefir samples exhibit pseudoplastic behaviour and are compatible with the power-law model. The apparent viscosity of the kefir produced by the goat milk was lower than cow milk kefir. It was determined that the total antioxidant capacity of goat milk kefir was higher than cow's milk kefir and a and b values were lower in colour. On the other hand, in goat milk kefir, panellists perceived lower consistency and kefir flavour, also its overall acceptability score was lower. The addition of 50% cow's milk to goat's milk influenced the condition of goat's milk. The sensory properties of the mixture milk kefir were similar to the sensory properties of the cow's milk kefir. Although the mixture kefir positive results, it has been concluded that further studies are needed to obtain better consistency and flavour in kefir production from goat milk.

278. Studies on ass's milk: Composition

1941 ◽  
Vol 12 (2) ◽  
pp. 119-130 ◽  
Author(s):  
C. P. Anantakrishnan
Keyword(s):  
Total Phosphorus ◽  
Milk Fat ◽  
Amino Nitrogen ◽  
Milk Composition ◽  
Cow’S Milk ◽  
Total Protein Content ◽  
Total Acid ◽  
Protein Nitrogen ◽  
Cow's Milk ◽  
Colloidal Form

The total solids of samples of ass's milk ranged from 7·80 to 9·10, the solids-not-fat from 7·14 to 8·50, and the fat from 0·54 to 0·71%.The nitrogen distribution in ass's milk is: casein 39·5, albumin 35·0, globulin 2·7 and non-protein nitrogen 22·8% of the total nitrogen. Ass's milk contains: casein 0·70, albumin 0·62 and globulin 0·07%. The total protein content is 1·39%. Ass's milk is therefore characterized by a low casein, a low globulin and a high albumin content.The non-protein nitrogen consists of amino nitrogen 8·1, urea nitrogen 24·3 and uric acid 0·7 mg./100 ml. of milk. The urea content is twice that present in cow's milk.The mean chloride and lactose contents of the milk samples are 0·037 and 6·1% respectively.The average calcium and phosphorus content of ass's milk are 0·081 and 0·059% respectively. Half the calcium is ionic, and half is in colloidal form.The phosphorus distribution is: total acid soluble 84·0, acid soluble organic 38·5, easily hydrolysable ester 27·4, inorganic 46·0, and colloidal inorganic 23·0 % of the total phosphorus. The ratio of CaO: P2O5 is 1:1. 46 % of the total phosphorus is in ester form; this is high when compared with only 12 % in cow's milk; most of the phosphoric ester forms soluble barium salts, which is a distinguishing feature of ass's milk.The total sulphur content is 15·8 mg./100 ml.The fat has a penetrating odour and is coloured orange-yellow. It has an iodine value of about 86, which is much higher than that for human milk fat. The Reichert (9·5) and Kirschner values (5·7) are low.In general, the composition of ass's milk resembles that of human rather than of cow's milk.

scholarly journals A comparison between two different in vitro basophil activation tests for gluten- and cow’s milk protein sensitivity in irritable bowel syndrome (IBS)-like patients

2013 ◽  
Vol 51 (6) ◽  
Author(s):  
Antonio Carroccio ◽  
Ignazio Brusca ◽  
Pasquale Mansueto ◽  
Alberto D’alcamo ◽  
Maria Barrale ◽  
...  
Keyword(s):  
Irritable Bowel Syndrome ◽  
Diagnostic Accuracy ◽  
Whole Blood ◽  
Elimination Diet ◽  
Basophil Activation ◽  
The Other ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Irritable Bowel

AbstractThe diagnosis of food hypersensitivity (FH) in adult patients with gastrointestinal symptoms, beyond the immediate IgE-mediated clinical manifestations, is very often difficult. The aims of our study were to: 1) evaluate the frequency of FH in patients with irritable bowel syndrome (IBS)-like clinical presentation; and 2) compare the diagnostic accuracy of two different methods of in vitro basophil activation tests.Three hundred and five patients (235 females, age range 18–66 years) were included and underwent a diagnostic elimination diet and successive double-blind placebo-controlled (DBPC) challenges. Two different methods of in vitro basophil activation tests (BAT) (CD63 expression after in vitro wheat or cow’s milk proteins stimulation) were evaluated: one was performed on separated leukocytes, and the other on whole blood.Ninety patients of the 305 studied (29.5%) were positive to the challenges and were diagnosed as suffering from FH. BAT on separate leukocytes showed a sensitivity of 86% and a specificity of 91% in FH diagnosis. BAT on whole blood showed a sensitivity of 15%–20% and a specificity of 73% in FH diagnosis (p<0.0001 compared to the other method).About one third of the IBS patients included in the study were suffering from FH and were cured on the elimination diet. The BAT based on CD63 detection on whole blood samples did not work in FH diagnosis and showed a significantly lower sensitivity, specificity and diagnostic accuracy than the assay based on separated leukocytes.

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