Improving the nutritional quality of milk

SummaryThe nutritional quality of milk treated by 2 previously described processes for the removal of cationic fission products has been evaluated by the use of the baby monkey (Macaca irus).The first process involves acidification of the milk to pH 5·2–5·3 and, when the treated milk was tested on baby monkeys, it was found to be nutritionally unsatisfactory. This result confirmed those previously obtained with baby pigs, from which it was concluded that the process cannot be recommended for the treatment of milk intended for young babies.Two resin beds are used in the second process and no acidification is involved. Milk treated by this process was first tested on baby rats and pigs and then on baby monkeys. No change in the nutritional value of the milk was detected and it was concluded that this is the process which should be used if it should ever become necessary to remove fission products from milk intended for young babies.

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Assessing nutritional quality of milk-based sport supplements as determined by furosine

Food Chemistry ◽

10.1016/j.foodchem.2006.02.016 ◽

2007 ◽

Vol 101 (2) ◽

pp. 573-578 ◽

Cited By ~ 17

Author(s):

José A. Rufián-Henares ◽

Cristina Delgado-Andrade ◽

Salvio Jiménez-Pérez ◽

Francisco J. Morales

Keyword(s):

Nutritional Quality ◽

Sport Supplements ◽

Quality Of Milk

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Monitoring nutritional quality of milk powders: capillary electrophoresis of the whey protein fraction compared with other methods

International Dairy Journal ◽

10.1016/s0958-6946(02)00152-8 ◽

2003 ◽

Vol 13 (2-3) ◽

pp. 87-94 ◽

Cited By ~ 22

Author(s):

J De Block ◽

M Merchiers ◽

L Mortier ◽

A Braekman ◽

W Ooghe ◽

...

Keyword(s):

Capillary Electrophoresis ◽

Whey Protein ◽

Protein Fraction ◽

Nutritional Quality ◽

Quality Of Milk

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Aerobic deterioration influences the fermentative, microbiological and nutritional quality of maize and sorghum silages on farm in high quality milk and cheese production chains

Revista Brasileira de Zootecnia ◽

10.1590/s1516-35982008001300009 ◽

2008 ◽

Vol 37 (spe) ◽

pp. 68-77 ◽

Cited By ~ 7

Author(s):

Giorgio Borreani ◽

Thiago Fernandes Bernardes ◽

Ernesto Tabacco

Keyword(s):

Nutritional Quality ◽

Management Practices ◽

Protected Designation Of Origin ◽

Commercial Farms ◽

Side Walls ◽

Silage Production ◽

Quality Of Milk ◽

On Farm ◽

Cheese Production

Maize and sorghum silages are good sources of energy for lactating dairy cows that produce milk destined for fresh and matured cheeses. Silages are usually stored in horizontal silos with or without side walls on commercial farms throughout the world. The main microbiological and nutritional quality problems are related to harvesting time, ensiling technology, and management practices during filling and feed-out. Aerobic deterioration is a key point that must avoided on farms in order to improve the hygienic, chemical and sensorial quality of milk and cheeses. Aerobic deterioration causes large losses of dry matter (DM) and quality, and it can cause health problems for animals and humans through the transfer of pathogens and mycotoxins from feed and livestock to food products. The objectives of the present work were to overview management practices connected to the storage of maize and sorghum in horizontal silos on farms producing milk for make Protected Designation of Origin (PDO) hard ripened cheese, to define good management practices that should be applied as the basis for safe silage production and to reduce the extent of aerobic deterioration.

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