scholarly journals Comparative Characteristics of the Amino Acids Composition of Sheep Milk from Breeds of Northern Kazakhstan

2021 ◽  
Vol 9 (3) ◽  
pp. 980-987
Author(s):  
Aknur Muldasheva ◽  
Gulmira Zhakupova ◽  
Dulat Ibrayev ◽  
Aigul Omaralieva ◽  
Zhuldyz Satayeva
Keyword(s):  
Chemical Composition ◽  
Dairy Products ◽  
Milk Protein ◽  
Genetically Modified Organisms ◽  
Milk Powder ◽  
Soviet Period ◽  
Cow’S Milk ◽  
Lactation Period ◽  
Cow's Milk ◽  
Sheep Milk

Kazakhstan is characterized by a wide variety of natural, climatic, economic, and ethnic factors that have a specific impact on the development of sheep farming. The production of dairy products from sheep is limited due to the low productivity of animals and the seasonality of milk production throughout the year, as well as the short lactation period. Also, one of the problems is manual milking of sheep, which does not allow obtaining sheep milk on an industrial scale. The market of dairy products, currently in the Republic of Kazakhstan is represented only by-products made from cow's milk, and at the same time, most of them are products made from cow's milk powder, so the development of products made from sheep's milk is an urgent task. In addition, sheep's milk is a national product, and one of the tasks is to revive the traditional products of the Kazakh people. The analysis of literature studies shows that in-depth studies of the chemical composition of sheep's milk have not been conducted in Kazakhstan. The chemical composition data obtained during the Soviet period only give an idea of the primary chemical parameters obtained by generally accepted basic methods and do not provide reliable information about the deep chemical composition of the milk of local ewes. According to the results of studies, the content of the essential amino acid valine in cow's milk (0.21 g/100g) is also lower than in sheep's milk (9.69-3.79 g/100g). Sheep's milk protein is digested in the human body by 99.1%, and cow's milk protein by 91.9%. According to world experts, one of the advantages of Kazakhstan's domestic milk products is its naturalness, a low share of the use of genetically modified organisms, and environmentally friendly pastures, due to which they receive high-quality and safe products. Therefore, the designated research topic and its analysis are appropriate and relevant.

CHANGES IN THE CHEMICAL COMPOSITION OF COWS MILK OF EDUCATIONAL SCIENTIFIC AND PRACTICAL CENTER «STUDENTESKIY» IN AUTUMN

2019 ◽  
Vol 1 (4) ◽  
pp. 382-387
Author(s):  
G.A. Larionov ◽  
◽  
V.G. Semenov ◽  
N.V. Mardaryeva ◽  
◽  
...  
Keyword(s):  
Chemical Composition ◽  
Seasonal Changes ◽  
Dairy Products ◽  
Dairy Product ◽  
Research Work ◽  
Dairy Farm ◽  
Cow’S Milk ◽  
Agricultural Product ◽  
Cow's Milk ◽  
State Agricultural Academy

Cow's milk is the main agricultural product and a valuable raw material for the production of dairy products. During the study the quality of milk, organoleptic, microbiological and chemical indicators are determined. The chemical composition of milk depends on many factors – the breed of cows, feeding, content, age, physiological condition of the animal, season of the year, etc. The chemical composition of raw milk is an important condition in deciding on its further processing for a certain type of dairy product. Modern national and international regulatory documents impose low requirements for the mass fraction of fat and protein in cow's milk – at least 2,8 %. Milk with a minimum content of fat and protein does not allow to obtain products with high yield. To plan the production of dairy products, it is necessary to take into account seasonal changes in the chemical composition. The Chuvash State Agricultural Academy has a small dairy farm. The academy has a training and research laboratory on the technology of milk and dairy products. In the conditions of this laboratory, milk of cows, not only of our academy, but also of personal subsidiary, farm and collective farms are examined. In this regard, it is relevant to conduct research to identify seasonal changes in chemical composition of milk. Our article presents the results of research work on determining the chemical composition of milk of cows in the dairy farm of educational scientific and practical center «Studenteskiy» of the Chuvash State Agricultural Academy in autumn. It was revealed that in September, October and November, the content of fat and protein in milk significantly increases.

Cross-Desensitization To Goat and Sheep Milk Protein In Cow's Milk Protein Desensitized Patients

2014 ◽  
Vol 133 (2) ◽  
pp. AB107 ◽  
Author(s):  
Michael Levy ◽  
Liat Nachshon ◽  
Michael Goldberg ◽  
Arnon Elizur ◽  
Yitzhak Katz
Keyword(s):  
Milk Protein ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Sheep Milk ◽  
Cow’S Milk Protein

scholarly journals Concerning Diet Duration at Cow’s Milk Protein Allergy. How and When Should Dairy Products Be Introduced Again?

2015 ◽  
Vol 12 (3) ◽  
pp. 345 ◽  
Author(s):  
S. G. Makarova ◽  
L. S. Namazova-Baranova ◽  
G. A. Novik ◽  
E. A. Vishneva ◽  
M. I. Petrovskaya ◽  
...  
Keyword(s):  
Dairy Products ◽  
Milk Protein ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Cow’S Milk Protein

CHEMICAL COMPOSITION OF COW'S MILK IN AUTUMN AND WINTER PERIOD

2021 ◽  
Vol 1 (3) ◽  
pp. 274-279
Author(s):  
G.A. Larionov ◽  
◽  
K.D. Egorova ◽  
Keyword(s):  
Chemical Composition ◽  
Dairy Products ◽  
Cow’S Milk ◽  
Winter Period ◽  
Industrial Complex ◽  
Milk Products ◽  
Cow's Milk ◽  
Dry Milk ◽  
Autumn And Winter

Providing high-grade and high-quality dairy products, increasing the amount of milk products produced is an important task of agro-industrial complex. In Russia, dairy products are mainly produced from cow's milk. The quantity and quality of dairy products depends on the composition and properties of milk. During lactation, the chemical composition of milk changes. The article presents the results of studies of the chemical composition of milk of cows in autumn and winter period. It was found that the amount of protein, fat, lactose, dry non-fat milk residue and dry milk residue in cow's milk in autumn and winter increases.

scholarly journals THE DEVELOPMENT OF THE METHOD FOR THE DETERMINATION OF SULFONAMIDES AND TRIMETOPRIM RESIDUAL QUANTITIES IN MILK SAMPLES BY UPLC-MS/MS METHOD AND ITS VERIFICATION THROUGH INTERLABORATORY TESTING

2020 ◽  
Vol 21 (2) ◽  
pp. 170-182
Author(s):  
M. Rydchuk ◽  
S. Plotycya ◽  
D. Yanovych ◽  
Z. Zasadna ◽  
S. Kislova ◽  
...  
Keyword(s):  
Sample Preparation ◽  
Dairy Products ◽  
Milk Powder ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Milk Samples ◽  
Powder Samples ◽  
Tandem Mass Spectrometric ◽  
Fast Procedure

This manuscript presents the results of development and adoption of the confirmatory UPLC- MS/MS method for determination of sulfonamides and trimethoprim residues in whole and powdered cow's milk samples. Sample preparation includes a recovery with water (in the case of milk powder), separation of milk fat by centrifugation at 4 °C, proteins precipitation with acetonitrile using ultrasonic intensification, extraction of analytes with a two-component mixture of organic solvents from weak acidic phosphate buffer solution, concentration of obtained extracts, degreasing and reconstitution with the mobile phase. The use of tandem-mass spectrometric detector in multiple reaction monitoring mode provides high specificity for all ten sulfonamides, which molecules contain the same structural elements, and trimethoprim, as three ion transitions were used for each of the target analytes. The approach of matrix matched calibration on the milk matrix was applied, and it allowed us to disregard taking into consideration the absolute extraction of analytes during sample preparation, as well as the influence of sample matrix components on analytes ionization. The main advantages of the developed technique are simplicity, rapidity and cost effective sample preparation, fast procedure of sample analysis (the time of chromatographic separation is 2.0 min), high selectivity, and sensitivity at the level of ≤ 0.5 μg/kg (as compared with the maximum residues level of sulfonamides in dairy products, viz. 100 μg/kg). According to the European Commission Decision 2002/657/EC, the values of CCα and CCβ for sulfonamides and trimethoprim in milk were calculated. The capability of the method was confirmed on the basis of the established validation parameters, using spiked milk samples and "added – found" approach. The method was tested during the analysis of spiked samples of whole and powdered cow's milk (CV ~ 20%). The developed technique was verified by interlaboratory comparative testing of milk powder samples for sulfonamides content. The UPLC-MS/MS method for the determination of sulfonamides and trimethoprim residues in whole and milk powder samples can be used both for routine laboratory analysis of dairy products and for the examination of suspicious or questionable samples.

scholarly journals Early cow's milk formula prevents milk protein allergy

2021 ◽  
Vol 230 ◽  
pp. 266-269
Author(s):  
Mitsuyoshi Urashima ◽  
Hiroshi Tachimoto
Keyword(s):  
Milk Protein ◽  
Cow’S Milk ◽  
Milk Formula ◽  
Cow's Milk

scholarly journals O5 The prevalence of cow’s milk protein allergy in infants with gastroschisis and intestinal failure type 2 and 3

2021 ◽  
Author(s):  
Kornilia Nikaki ◽  
Tracey Johnson ◽  
Haidee Norton ◽  
Gabis Chana ◽  
Amrita Garcha ◽  
...  
Keyword(s):  
Milk Protein ◽  
Intestinal Failure ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Failure Type ◽  
Cow’S Milk Protein
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