scholarly journals Effect of storage time on content of CLA and trans C18:1 and C18:2 isomers in yoghurts from cow's milk with normalized fat content

2016 ◽  
Vol 105 (2) ◽  
pp. 71-80
Author(s):  
Beata Paszczyk ◽  
Waldemar Brandt
Keyword(s):  
Storage Time ◽  
Fat Content ◽  
Cow’S Milk ◽  
Cow's Milk

scholarly journals Cow's Milk and Dairy Consumption: Is There Now Consensus for Cardiometabolic Health?

2020 ◽  
Vol 7 ◽  
Author(s):  
Sally D. Poppitt
Keyword(s):  
Dairy Products ◽  
Fat Content ◽  
Animal Origin ◽  
Cow’S Milk ◽  
Cardiometabolic Health ◽  
Inverse Association ◽  
Low Fat ◽  
Cow's Milk ◽  
Positive Effects ◽  
Dairy Consumption

Cow's milk and dairy products derived from this complex food source have long been proposed as beneficial to human health, yet underlying clinical evidence of direct benefit continues to raise controversy. Limited evidence supports positive cardiometabolic effects of a number of dairy macro- and micronutrient components including whey protein and casein, unsaturated fats, milk fat globule membrane (MFGM) and polar phospholipids, vitamin D and calcium, in addition to non-bovine components including bacterial and yeast probiotics. More controversial remain lipid components trans fats, including trans vaccenic acid, trans palmitoleic acid, and conjugated cis trans linoleic acid (CLA), plus medium-chain and odd-chain dairy fats. New evidence is rapidly identifying multiple pathways by which these dairy nutrients may effect health. Processing, including fermentation and homogenization, may also have positive effects. Conversely, the high saturated fat content of dairy has long raised concern, aligned with international guidelines to minimize dietary intake of animal-origin saturated fatty acids (SFA) to achieve better cardiometabolic health. However, led in part by observational studies and meta-analyses showing dairy to have no or even an inverse association with cardiometabolic health, evidence from randomized controlled trials (RCTs) has been scrutinized over the last 5 years, and focus on low-fat dairy has been challenged. Recent evidence supports the hypothesis that adverse effects of SFAs on metabolic health may be ameliorated when these fats are consumed within a complex matrix such as milk, cheese or yogurt, and that dairy food categories may influence outcomes as much as total fat content. For example, yogurt and high-fat, high-SFA cheese have a negative association with risk of type 2 diabetes (T2D) in many, not all, published trials. However, large sample dairy RCTs of long duration with CVD or T2D incidence as primary endpoints are lacking. This is a clear research gap, with these clinical studies required if a causative link between dairy and improved cardiometabolic health is to be confirmed and in turn promoted through dietary guidelines. Current advisories from national guidance groups such as American Heart Association (AHA) and European Society of Cardiology (ESC) continue to promote consumption of low-fat dairy products, whilst liquid milk and yogurt remain part of nutrition guidelines from joint American Diabetes Association (ADA)/European Association for Study of Diabetes (EASD) reports, and as part of a “no-one-size-fits-all” answer to diet and T2D by the ADA in their most recent 2019 Consensus Report.

scholarly journals Analisa Kadar Lemak Dalam Susu Perah Sapi Menggunakan Gaya Sentrifugasi

METANA ◽  
2018 ◽  
Vol 14 (1) ◽  
pp. 25
Author(s):  
Hidayatul Masruroh ◽  
Ulla Disky Masruroh ◽  
Fransisca Sri Nugraheni ◽  
Vita Paramita
Keyword(s):  
Storage Temperature ◽  
Rotation Speed ◽  
Fat Content ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Independent Variables ◽  
Significant Difference ◽  
Dependent Variables ◽  
Dairy Milk ◽  
Milk Storage

Selama berabad-abad susu telah dikenal sebagai bahan pangan yang dibutuhkan oleh manusia, karena susu banyak mengandung semua komponen bahan yang diperlukan oleh manusia. Kandungan terbesar susu adalah air dan lemak. Penelitian ini melakukan pengujian kandungan lemak pada susu sapi murni menggunakan gaya sentrifugasi, dengan tujuan untuk mengetahui pengaruh variabel berubah, berupa suhu yang digunakan dalam penimpanan susu yaitu 50C, 250C dan 300C, putaran yang digunakan selama percobaan yaitu 1772 rpm, 2080 rpm, 2455 rpm, 3266 rpm, dan 4080 rpm serta waktu yang digunakan yaitu 15 menit, 20 menit dan 25 menit terhadap pemisahan lemak dalam susu sapi murni. Uji analisa pada penelitian ini meliputi uji kandungan lemak, pH, densitas dan viskositas. Pada penelitian tersebut variabel paling optimal yaitu susu pada suhu 300C dengan kecepatan putaran 2455 rpm dan dalam waktu 25 menit mendapatkan hasil kandungan lemak sebesar 2,5ml. Sedangkan hasil pengukuran pH dari ketiga variabel mendapatkan hasil 6,5. Untuk densitas hasil yang didapat yaitu 1,014;1,052; 1,036 masing-masing pada suhu 50C,250C,300C dan untuk viskositas sebesar 1,46. Hasil penelitian menunjukkan bahwa tidak perbedaan signifikan pengaruh kecepatan putaran sentrifugasi terhadap densitas, pH maupun viskositas. Namun terdapat pengaruh putaran kecepatan sentrifugasi terhadap kadar lemak yang terpisahkan. Semakin tinggi suhu penyimpanan disertai peningkatan kecepatan putaran sentrifugasi, maka semakin tinggi kadar lemak yang terpisahkan.    Fat Content Separation Analysis from Dairy Milk by using Centrifuge For centuries dairy has been well known as the food needed by humans, due to its benefits for growth. The major content of milk is water and fat. This study examined the fat content of pure cow's milk using centrifugation force, with the aim to know the effect of independent variables, such as the temperature used in milk storage (5, 25 and 30 0C), the rotation speed of centrifugation (1772, 2080, 2455, 3266, and 4080 rpm) and the centrifugation time (15, 20 and 25 minutes) against the separation of fat in pure cow's milk. The analysis was including fat content test, pH, density and viscosity. In this study, the most optimum variables of fat content separation from milk (2.5 ml) were found at temperature of 300C with the centrifugation speed of 2455 rpm rotation and within 25 minutes. While, there were no different of the pH (6.5) and viscosity (1.46) regarding to the dependent variables. For the density, the results obtained are 1.014, 1.052; 1,036 for each at 50C, 250C, 300C. The result showed that there were no significant difference in the effect of centrifugation rotation speed to density, pH and viscosity. However, increasing the centrifugation rotation speed increased the fat content. The higher the storage temperature along with the increased speed of the centrifugation cycle, were resulted the higher the separated fat content.

The composition of milk Part I. Variation in the solids not fat, fat and protein content of cow’s milk, and their relationship

1927 ◽  
Vol 17 (1) ◽  
pp. 62-71 ◽  
Author(s):  
H. T. Cranfield ◽  
D. G. Griffiths ◽  
E. R. Ling
Keyword(s):  
Protein Content ◽  
Fat Content ◽  
Cow’S Milk ◽  
Frequency Distributions ◽  
Cow's Milk ◽  
Standard Deviations ◽  
Correlation Tables

1. Percentages of fat, solids not fat and protein were determined in over 700 samples of mixed milk from 15 herds during 1925–26. In the case of fat content, nine herds produced one or more samples below 3 per cent., one herd recording 25 per cent, of samples below this limit. With regard to solids not fat, twelve herds produced milk containing less than 8·5 per cent, on one or more occasions, the highest percentage of deficient samples recorded being 40.2. Frequency distributions of fat, solids not fat and protein percentages in the samples analysed, are given, together with standard deviations, and mean percentages with probable errors for these three constituents.3. Correlation tables of fat with solids not fat, and protein with solids not fat have been prepared, and graphs illustrating the variations are given.

scholarly journals Genetic and Environmental Influences upon Solids-Not-Fat Content of Cow's Milk

1959 ◽  
Vol 42 (7) ◽  
pp. 1132-1146 ◽  
Author(s):  
C.J. Wilcox ◽  
K.O. Pfau ◽  
R.E. Mather ◽  
J.W. Bartlett
Keyword(s):  
Environmental Influences ◽  
Fat Content ◽  
Cow’S Milk ◽  
Cow's Milk

scholarly journals Monitoring of fatty farming corives of extreme dairy pores of Ukraine

2019 ◽  
Vol 24 ◽  
pp. 75-79
Author(s):  
Z. V. Yemets ◽  
A. M. Mamenko ◽  
O. S. Miroshnikova
Keyword(s):  
Mathematical Analysis ◽  
Milk Fat ◽  
Dairy Products ◽  
Genetic Factors ◽  
Fat Content ◽  
Animal Research ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Reverse Trend

Aim. The “breed” was used as one of the genetic factors and as a result the genetic and mathematical analysis of fat content on cow’s milk and the output of milk fat depending on the origin mainly in Kharkiv region have been carried out. Methods. Studies were performed on materials pedigree registered in Kharkiv region agribusinesses and farms in Institute of Animal research, NAAN of Ukraine, on the cows of Ukrainian red and pockmarked and black and pockmarked breed. Results. The highest fatty dairy products are distinguished by animals of the Ukrainian red- and pockmarked milk breed (3.9 %), while the cows of Ukrainian black- and pockmarked milk are lower (3.81 %). As for the milk fat, there is a reverse trend, the cows of Ukrainian black- and pockmarked milk breed have a higher yield of milk fat in milk (167.4 kg) than cows of Ukrainian red -and- pockmarked milk (161.6 kg). Conclusions. The fat content in the milk of Ukrainian red -and- pockmarked currant dairy breeds is 3.9 %, while the cows of Ukrainian black- and pockmarked milk breed 3.81 %. The yield of milk fat from cows of the Ukrainian black- and pockmarked milk was 167.4 kg, while in cows of Ukrainian red- and pockmarked breed 161.6 kg. The "breed" factor has a significant (P > 0.999). Keywords: вlack- and pockmarked, red- and pockmarked, breed, factors, milk.

scholarly journals Formulation of low-fat cheese analogue from sweet corn extract using papain and lime extract as coagulant

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
pp. 1071-1081
Author(s):  
N. Aini ◽  
B. Sustriawan ◽  
V. Prihananto ◽  
J. Sumarmono ◽  
R.N. Ramadan ◽  
...  
Keyword(s):  
Protein Content ◽  
Sweet Corn ◽  
Fat Content ◽  
Sensory Characteristics ◽  
Raw Material ◽  
Soluble Solids ◽  
Cow’S Milk ◽  
Low Fat ◽  
Cow's Milk ◽  
Low Fat Cheese

Cheese is not only created using cow's milk and can also be made from a mixture of vegetable extracts, including corn extract. Cheese from corn extract has the advantages of low-fat and high-carotene. Notably, papain can be used as a coagulant in the production of cheese analogue, while maltodextrin functions to increase volume and total solids for greater yield. The objectives of the present study was 1) to optimize the formula composition between lime extract, papain, and maltodextrin to create a cheese analogue from sweet corn extract with high yield and protein as well as good sensory properties, 2) to study the physicochemical and sensory characteristics of the cheese analogue using the optimal formula, and 3) to compare analog cheese from corn milk to cow's milk cheese. The experimental design involved response surface methodology with three factors (lime extract, papain, and maltodextrin). The results of the study produced the optimal cheese analogue formula from corn extract with the addition of lime extract (2.283%), papain (0.022%), and maltodextrin (15%). The characteristics of this cheese analogue include a yield of 20.3%; pH of 5.4; 14oBrix soluble solids; water content of 65.3%; protein content of 13.5%; total-carotene of 544.4 ppm and of fat content 4.6%. The cheese analogue has sensory characteristics of soft texture, the ability to spread evenly, the typical color of cheese (i.e. yellowish-white), and was preferred by panelists. Cheese analogue has protein content of 7.1%, fat content of 4.55%, total carotene of 544.4 mg/g, cholesterol 0.02 mg/g; while commercial cheese from cow’s milk has protein content 6.3%, fat content 24.53%, total carotene 5.32 mg/g and cholesterol 0.19 mg/g. Thus, sweet corn can potentially be used as a raw material for producing low-fat cheese analogues.

scholarly journals Suppression of Food Allergic Symptoms by Raw Cow’s Milk in Mice is Retained after Skimming but Abolished after Heating the Milk—A Promising Contribution of Alkaline Phosphatase

Nutrients ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 1499 ◽  
Author(s):  
Suzanne Abbring ◽  
Joseph Thomas Ryan ◽  
Mara A.P. Diks ◽  
Gert Hols ◽  
Johan Garssen ◽  
...  
Keyword(s):  
Alkaline Phosphatase ◽  
Protective Effect ◽  
Raw Milk ◽  
Fat Content ◽  
Cow’S Milk ◽  
Protective Effects ◽  
Pasteurized Milk ◽  
Cow's Milk ◽  
Allergic Symptoms ◽  
Raw Cow’S Milk

Raw cow’s milk was previously shown to suppress allergic symptoms in a murine model for food allergy. In the present study, we investigated the contribution of fat content and heat-sensitive milk components to this allergy-protective effect. In addition, we determined the potency of alkaline phosphatase (ALP), a heat-sensitive raw milk component, to affect the allergic response. C3H/HeOuJ mice were treated with raw milk, pasteurized milk, skimmed raw milk, pasteurized milk spiked with ALP, or phosphate-buffered saline for eight days prior to sensitization and challenge with ovalbumin (OVA). Effects of these milk types on the allergic response were subsequently assessed. Similar to raw milk, skimmed raw milk suppressed food allergic symptoms, demonstrated by a reduced acute allergic skin response and low levels of OVA-specific IgE and Th2-related cytokines. This protective effect was accompanied by an induction of CD103+CD11b+ dendritic cells and TGF-β-producing regulatory T cells in the mesenteric lymph nodes. Pasteurized milk was not protective but adding ALP restored the allergy-protective effect. Not the fat content, but the heat-sensitive components are responsible for the allergy-protective effects of raw cow’s milk. Adding ALP to heat-treated milk might be an interesting alternative to raw cow’s milk consumption, as spiking pasteurized milk with ALP restored the protective effects.

Development of fresh cheese made from coconut milk in combination with cow’s milk

2017 ◽  
Vol 119 (10) ◽  
pp. 2183-2193 ◽  
Author(s):  
Tatsawan Tipvarakarnkoon ◽  
Sangrawee Sornsa-ard ◽  
Wutcharee Imcha
Keyword(s):  
Fat Content ◽  
Coconut Milk ◽  
Cottage Cheese ◽  
Cow’S Milk ◽  
Process Conditions ◽  
Content Type ◽  
Cow's Milk ◽  
Different Types ◽  
Fresh Cheese ◽  
Cheese Curd

Purpose The purpose of this paper is to develop fresh cheese made from different types of coconut milk (fresh, UHT, and reconstituted coconut milk) mixed with pasteurized cow’s milk (50:50) by rennet coagulation. The main aim of this study was to achieve successful formation of cheese curd with fully coconut milk aroma and flavor. Design/methodology/approach Fresh cheese made from different types of coconut milk mixed with cow’s milk (50:50) were developed and compared to fresh cheese made from cow’s milk (100:0). Physicochemical analysis including pH, acidity, percentage of yield, protein and fat content, texture analysis and sensory evaluation has been performed. The nine-point hedonic preference test (n=35) and consumer testing (n=235) were conducted. Findings In comparison, fresh cheese made with the presence of coconut milk (50:50) had higher fat content, lower crude protein content, higher firmness, and adhesiveness than those made from cow’s milk alone (0:100). The cheese with the presence of coconut milk was liked better by consumers (7.35 out of 9). Rehydrated coconut milk was mostly preferred to use among all three types of coconut milk which showed firmer texture and admired flavor. The texture of the developed product was proved to be similar to commercial cottage cheese. Using the rehydrated coconut milk in the formulation gave successful results for making fresh coconut milk cheese, which has also not been used previously in any research. Research limitations/implications In this paper, the effect of process conditions on the quality of cheese curd formation was not yet investigated and discussed. The process parameters including heat treatment and renneting time should be further studied. Originality/value A novel fresh cheese made from coconut milk mixed with pasteurized cow’s milk was successfully developed. The cheese curd was formed with fully coconut milk aroma and flavor.

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