COMMITTEE ON NUTRITION

PEDIATRICS ◽  
1957 ◽  
Vol 19 (2) ◽  
pp. 339-341
Author(s):  

THE DEMONSTRATION of the importance of the content of solutes in the food of infants has introduced a new and important consideration in infant feeding. It is now apparent that a formula or diet satisfactory in all other respects may, under certain circumstances, be detrimental to the infant because of the excessive load of solutes presented to the kidney. Such circumstances include principally the feeding of unusually large amounts of electrolytes and protein to normal infants exposed to relatively high environmental temperatures for prolonged periods of time or to infants with renal insufficiency. The purpose of the present communication is to consider whether any practical advantage is achieved by feeding a normal infant, in a normal environment, a formula containing fewer solutes or relatively more water than are contained in one composed of cow's milk and carbohydrate in the usual proportions, fed at a concentration of 150 ml/100 cal (20 cal/oz). From this point of view the question can be raised as to whether there is any advantage in feeding unusually dilute formulas to newborn infants. Origin of the Renal Solute Load The load of solutes requiring excretion by the kidneys is derived almost entirely from the protein and electrolyte in the diet. In Table I the content of nitrogen and electrolytes is listed for human and cow's milk. Also given in the table are calculated values for the approximate quantity of solutes requiring excretion by the kidney. It will be noted that an infant receiving 133 cal/kg from human milk would be required to excrete 14.0 m0sm/kg/day while an infant receiving 133 cal/kg from whole cow's milk without added carbohydrate would be required to excrete 60.9 m0sm/ kg/day. Furthermore, it is apparent that an infant receiving two-thirds of the calories from cow's milk and one-third from added carbohydrate would need to excrete only two-thirds the quantity of solutes excreted by the infant fed cow's milk without added carbohydrate (2/3 X 60.9 = 42.7 m0sm/kg/day).

Medicina ◽  
2019 ◽  
Vol 55 (8) ◽  
pp. 460 ◽  
Author(s):  
Arianna Giannetti ◽  
Francesca Cipriani ◽  
Valentina Indio ◽  
Marcella Gallucci ◽  
Carlo Caffarelli ◽  
...  

Background and Objectives: Cow’s milk protein allergy (CMA) is the most common allergy in children. The natural history of CMA is generally favorable and the majority of children reach tolerance during childhood, even if studies show variable results. Atopic dermatitis (AD) is a complex disease from an immunological point of view. It is characterized by an impaired skin barrier function and is often the first clinical manifestation of the so-called “atopic march”. The aim of our study is to evaluate, in a cohort of children with CMA, if the presence of AD in the first months of life can influence the atopic status of patients, the tolerance acquisition to cow’s milk, the level of specific IgE (sIgE), and the sensitization towards food and/or inhalant allergens. Materials and Methods: We enrolled 100 children with a diagnosis of CMA referred to our Pediatric Allergology Unit, aged 1–24 months at the time of the first visit. Results: 71 children had AD and 29 did not. The mean follow-up was 5.28 years. The CMA manifestations were mainly cutaneous, especially in children with AD (91.6% vs. 51.7%; P < 0.001). Patients with AD showed higher rates of polysensitization to foods and higher levels of both total IgE and sIgE for milk, casein, wheat, peanuts, and cat dander at different ages when compared to patients without AD. We analyzed the presence of IgE sensitization for the main foods and inhalants at various ages in the two groups of patients: a statistically significant difference emerged in the two groups of patients for milk, yolk and egg white, hazelnut, peanuts, soybean, grass pollen and cat dander. Meanwhile, we did not find significant differences in terms of tolerance acquisition toward cow’s milk, which was nonetheless reached around 5 years of age in 61% of patients. The level of cow’s milk sIgE at the age of 5 years was significantly higher in the group of patients who did not acquire tolerance (38.38 vs. 5.22 kU/L; P < 0.0001). Conclusions: An early barrier deficiency appears to promote the development of allergic sensitization, but does not seem to influence the acquisition of tolerance.


1973 ◽  
Vol 13 (1) ◽  
pp. 11
Author(s):  
Achmad Surjono ◽  
Surjantoro Surjantoro ◽  
Tonny Sadjimin ◽  
Ismangun Ismangun

It is well accepted that milk is the only source of nutrition for newborn infants. Human milk as well as cow's milk contains a considerable amount of specific carbohydrate, namely lactose. Lactose must be hydrolyzed into its components monosaccharides, glucose and galactose by small intestinal enzyme lactase in order to be utilized.


1985 ◽  
Vol 19 (4) ◽  
pp. 274A-274A
Author(s):  
M C Harris ◽  
G B Kolski ◽  
D E Campbell ◽  
M Marcus ◽  
C Deuber ◽  
...  

2021 ◽  
Vol 28 (3) ◽  
pp. 158-174
Author(s):  
Tatiana Cusmenco ◽  
◽  
Elisaveta Sandulachi ◽  
Viorica Bulgaru ◽  
Artur Macari ◽  
...  

The yogurt was obtained from a combination of 50% goat's milk and 50% cow's milk with the inclusion of scald fruits of aronia (Aronia melanocarpa), raspberries (Rubus idaeus), strawberry (Fragaria xanassa). Physico-chemical and microbiological indices were determined, according to standard methods, after manufacture and storage, after 1, 5, 10, 15 days. Compared to other samples, yogurt with aronia showed the best values of the dynamics specific to the development of microorganisms: 2.93.107 cfu/ml; the growth rate of lactic acid bacteria at fermentation 0.95 μ; physico-chemical indices: titratable acidity 85 ± 0.078⁰T, pH 4.28 ± 0.002, water activity 0.875 ± 0.025; total dry matter 18.45 ± 0.31%, viscosity 2500 ± 0.023 mPa s, ash content 0.89 ± 0.10% and the optical density 2.531 ± 0.054 nm. Yeasts and molds were not detected in any of the samples. From a physico-chemical point of view, in storage, in all fruit yogurt samples the titratable acidity showed increasing values, pH remaining in the range of permissible values. In storage fruits formed an association to control the microbiological risk and stability of yogurt. Fruit yogurt shows a synergism with Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis subsp lactis biovar diacetilactis. The overall Pearson coefficient (Pc = f(pH and MC) for all fruit yogurt samples is -0.95066.


1995 ◽  
Vol 73 (4) ◽  
pp. 583-590 ◽  
Author(s):  
Beathice Chabance ◽  
Pierre Jollès ◽  
Carmen Izquierdo ◽  
Elisabeth Mazoyer ◽  
Christine Francoual ◽  
...  

Bovine and human k-caseinoglycopeptides, two antithrombotic peptides derived from the corresponding k-caseins, were detected in physiologically active concentrations in the plasma of 5-d-old newborn infants after ingestion of cow's-milk-based formula or human milk respectively. It is suggested that these two bioactive peptides are released from milk proteins during digestion.


Author(s):  
Prof. Asoc. Dr. Shurki MAXHUNI ◽  
Prof.Asiss.Dr.Nerimane BAJRAKTARI

The dairy industry seems to have convinced the food industry that whey is a miracle product. The list of supposed benefits it gives to food is as long as your arm. Some of the benefits may be real. Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. Sweet whey is the byproduct of rennet-coagulated cheese and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6, acid whey has a pH less than or equal to 5.1. Whey is also a great way to add sweetness to a product without having to list sugar as an ingredient as whey contains up to 75% lactose. And it sounds healthy. This study is done to research the examinations for the production of mozzarella cheese from Cow’s milk, after research and analyses of a physical-chemical peculiar feature of whey from coagulum. We have followed the processes from the drying of whey from the coagulum analyzer's physical-chemical peculiar feature. We carried out three experiments. For every experiment, we took three patterns and analyzed the physical-chemical. The calculation was appraised statistically. This paper deals with the research of% of whey fat during the process of milk production from standardized to non-standardized milk. Where% of whey fat should be an economic indicator for standardizing milk for dairy production.


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