Health Hazards of Cow's Milk

PEDIATRICS ◽  
1985 ◽  
Vol 76 (6) ◽  
pp. 1023-1023
Author(s):  
LEWIS A. BARNESS
Keyword(s):  
Fatty Acids ◽  
Essential Fatty Acids ◽  
Milk Intake ◽  
Health Hazards ◽  
The Other ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Other Hand

In Reply.— Oski warns that excessive milk drinking may lead to anemia. He has demonstrated this himself, and there are sufficient references to indicate that this phenomenon is widespread in those who drink excessive milk to the exclusion of other nutrients. Limiting milk intake, after 6 months of life up to 500 mL of boiled milk as Tönz suggests is not documented, to my knowledge, to cause anemia. On the other hand, to recommend cow's milk as a source of essential fatty acids seems somewhat intemperate.

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 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.

Recent research on the origin of milk fat

1958 ◽  
Vol 149 (936) ◽  
pp. 402-413 ◽  
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
The Other ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
The Subject

The two main problems of milk-fat secretion are its origin and its difference in composition from body fats. Whereas ox depot fatty acids consist chiefly of stearic, palmitic and oleic acids, cow’s milk fat contains about 10% of the C 4 to C 12 acids (see Hilditch 1956). The problems of origin and composition are, of course, related, and an answer to one is likely to go far in providing an answer to the other. The subject has been extensively reviewed (Folley 1949, 1956; Popják 1951-52, 1952; Shaw & Lakshmanan 1957) and it is intended here to deal only briefly with material that has been discussed in greater detail by others. Further, this review is confined almost entirely to research on the glyceride fat of ruminant milk. Other lipids are present in negligible proportions (Jack & Smith 1956) and space permits reference to other species only for purposes of comparison.

scholarly journals The metabolism of linoleic acid by the young lamb

1972 ◽  
Vol 27 (3) ◽  
pp. 503-508 ◽  
Author(s):  
R. C. Noble ◽  
W. Steele ◽  
J. H. Moore
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Essential Fatty Acids ◽  
Eicosatrienoic Acid ◽  
Cow’S Milk ◽  
Dietary Intakes ◽  
Time Intervals ◽  
Newborn Lamb ◽  
Cow's Milk ◽  
Dietary Requirements

1. Groups of lambs were killed immediately after birth; others were reared on a diet of cow's milk and were killed at 10, 20 and 30 d after birth. The concentrations of 18: 2ω6 (linoleic acid) were determined in cow's milk and the concentrations of 18:2ω6, 20:4ω6 (arachidonic acid) and 20: 3ω9 (Δ5, 8, 11 eicosatrienoic acid) were determined in the whole carcasses of the lambs.2. The carcass of the newborn lamb contained only about 300 mg 18: 2ω6. During the first 20 d after birth, there were large increases in the 18: 2ω6 contents of the carcasses, and on the 10th and 20th days, their contents of 18: 2ω6 were similar to the dietary intakes of 18: 2ω6 at the corresponding time-intervals after birth.3. The 20: 3ω9 to 20:4ω6 ratio in the carcass of the newborn lamb was about 1.6, but after 10 d the ratio had decreased to 0.38 in spite of the fact that 18:2ω6 contributed only about 1% of the total calories in the diet.4. The minimum dietary requirements for essential fatty acids for young ruminants and for non-ruminent animals are compared.

ALLERGENICITY OF COW'S MILK PROTEINS

PEDIATRICS ◽  
1960 ◽  
Vol 25 (3) ◽  
pp. 432-436
Author(s):  
Lloyd V. Crawford
Keyword(s):  
Transfer Test ◽  
Milk Proteins ◽  
Passive Transfer ◽  
The Other ◽  
Cow’S Milk ◽  
Powder Form ◽  
Cow's Milk ◽  
Other Hand ◽  
Beta Lactoglobulin ◽  
Alpha Lactalbumin

By means of the dual-ingestion passive transfer test it has been demonstrated that the heat-denatured milks, whether in liquid or powder form, were markedly reduced in allergenicity of the beta-lactoglobulin and alpha-lactalbumin fractions, but retained the allergenicity of the alpha-casein fraction. On the other hand, pasteurized skimmed and pasteurized homogenized milk resulted in frequent reactions at sites passively sensitized to alpha-casein, beta-lactoglobulin and alpha-lactalbumin. The findings in this study suggest that the vast majority of infants sensitive to cow's milk could tolerate heat-denatured milk.

The ability of ectomycorrhizal fungi to utilize fatty acids and a lipid as a carbon source for mycelial growth

2003 ◽  
Vol 81 (12) ◽  
pp. 1285-1292 ◽  
Author(s):  
Takefumi Hattori ◽  
Akira Ohta ◽  
Masayuki Itaya ◽  
Mikio Shimada
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Carbon Source ◽  
Ectomycorrhizal Fungi ◽  
Mycelial Growth ◽  
The Other ◽  
Other Hand ◽  
The Family ◽  
Ecm Fungi ◽  
Relative Utilization

We have investigated growth of ectomycorrhizal (ECM) fungi (i.e., 55 strains of 32 species in 15 genera) on saturated (palmitate), monounsaturated (oleate), diunsaturated (linoleate), triunsaturated (linolenate) fatty acids, and the triacylglyceride of oleate (triolein) lipid to elucidate an ability to utilize the fatty acids and lipid as a carbon source for growth. Relative utilization ratios (URs, %) based on mycelial growth on glucose suggest that ECM fungi belonging to the family Thelephoraceae have an ability to utilize palmitate. On the other hand, ECM fungi in the genus Laccaria can utilize at least either palmitate or oleate. Furthermore, Hygropharus russula grows on palmitate, oleate, and slightly on triolein. Lactarius chrysorrheus grows only on palmitate. These fatty-acid- and lipid-utilizing fungi may be promising as model fungi for further elucidation of the metabolic ability to utilize the fatty acids and lipid as a carbon source. On the contrary, the fungi in the genus Suillus were shown to scarcely utilize the fatty acids and lipid. Furthermore, most ECM fungi did not grow on either linoleate or linolenate.Key words: carbon source, ectomycorrhizal fungi, fatty acid, lipid, mycelial growth.

Health Hazards of Cow's Milk

PEDIATRICS ◽  
1985 ◽  
Vol 76 (6) ◽  
pp. 1022-1023
Author(s):  
FRANK A. OSKI
Keyword(s):  
Feeding Practices ◽  
Health Hazards ◽  
Cow’S Milk ◽  
First Year ◽  
International Debate ◽  
Cow's Milk ◽  
Whole Milk ◽  
The World ◽  
First Year Of Life

In Reply.— An exchange of letters in a journal is an unsatisfactory forum to conduct an international debate but I feel compelled to respond to the correspondence of Professor Tönz. Professor Tönz expresses concern that my remarks may be interpreted as "recommending the abolishment of feeding practices that have developed over the centuries..." Are the feeding practices that Professor Tönz has in mind the introduction of whole cow's milk before the infant is 1 year of age or the use of whole milk after the first year of life? Neither practice has been in place for centuries "all over the world."

ANALYSIS OF THE FATTY ACID COMPOSITION OF COW’S MILK AGAINST THE BACKGROUND OF MODIFIED DIATOMITE ADDITIVES

2020 ◽  
pp. 246-250
Author(s):  
V. V. Akhmetova ◽  
◽  
S. V. Merchina ◽  
А.Z. Mukhitov ◽  
◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Short Chain ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Complex Additive ◽  
Experimental Group ◽  
Modified Diatomite

The article presents the results of studying the effect of modified diatomite as part of a complex additive at the ratio of saturated and unsaturated fatty acids in cow’s milk. Production and physiological tests were carried out on the basis of a dairy farm LLC “Agrofirma Tetyushskoe” in the Ulyanovsk region on black-and-white cows of 2...3 lactation. For the physiological experiment, animals were selected by the method of analogues by live weight, number and month of lactation, pregnancy, and physiological state. The complex additive included modified diatomite, diacetophenonyl selenide containing organic selenium (DAFS), sunflower oil, and feed yeast. Additive based on 250 g/head/day mixed with feed once a day was administered in the diet of animals of the experimental group, the other group was a control and received no additive. The additive had an effect on the fatty acid composition of milk and contributed to an increase in the fraction of saturated fatty acids with a short chain. In the fat fraction, the amount of saturated short-chain fatty acids increases by 4.0% due to an increase in the content of capric (by 6.7%), lauric (by 12.3%, P<0.05), myristic (by 13.3%, P<0.05), palmitic (by 17.1%, P<0.05), which is a positive factor and indicates an active synthesis of volatile fatty acids, primarily acetate and 3-hydroxybutyrate. At the same time, there was a sharp decline in the content of stearic (27.3%, P<0.05) and arachinic (27.6%, P<0.05) acids. The milk of cows in the experimental group showed a decrease in the level of monounsaturated fatty acids by 7.4%.

Weaning Time

PEDIATRICS ◽  
1984 ◽  
Vol 74 (6) ◽  
pp. 1131-1131
Author(s):  
HARRY F. LAWS
Keyword(s):  
Caloric Intake ◽  
Milk Intake ◽  
Cow’S Milk ◽  
Early Age ◽  
Milk Consumption ◽  
Cow's Milk ◽  
Solid Foods ◽  
Logical Time ◽  
To Come

To the Editor.— There seems to be a great deal of argument as to when a child should be switched from breast/formula to cow's milk. Supportive data are difficult to come by for an exact age, although recommendations abound. The consensus appears to favor the concept that excess cow's milk can lead to problems, especially if started at a very early age. Here is a method that I have been using in my practice for the last few years: Observing that weaning from the breast/bottle to a cup results in decreased milk consumption and overall caloric intake becomes supplemented with solid foods, this weaning time becomes a logical time to suggest starting cow's milk (as a decreased intake, decreases the "risks" associated with cow's milk intake).

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