scholarly journals Potential of bovine kappa - casein as biomarker for detection of adulteration of goat’s milk with cow’s milk

2019 ◽  
Vol 69 (1) ◽  
pp. 78-84
Author(s):  
Polona Jamnik ◽  
Helena Volk ◽  
Nives Ogrinc ◽  
Barbara Jeršek
Keyword(s):  
High Temperature ◽  
Thermal Processing ◽  
Geographical Area ◽  
Raw Milk ◽  
Cow’S Milk ◽  
Two Dimensional ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Thermally Processed ◽  
Goat's Milk

Using two-dimensional (2-D) electrophoresis it was shown that bovine kappa-casein could be an appropriate biomarker of adulteration of goat’s milk with cow’s milk not only in raw milk, but also for milk thermally processed by pasteurization or treated with ultra-high-temperature. The presence of cow’s milk in goat’s milk was detected at level of 2 %. Furthermore, position of bovine kappa-casein spots on 2-D gels remained unchanged even with samples from two different geographical origins, Belgium and Slovenia. These results show that neither thermal processing nor different geographical area seem to affect the position of bovine kappa-casein spots on 2-D gels.

scholarly journals Evaluation of the Physicochemical Quality of Raw Bovine and Goat Milk Marketed in the Steppic Region of Djelfa (Algeria)

2019 ◽  
Vol 76 (1) ◽  
pp. 55
Author(s):  
Mourad HAMIROUNE ◽  
Sounia DAHMANI ◽  
Zineb KASMI ◽  
Abdelhamid FOUGHALIA ◽  
Mahmoud DJEMAL
Keyword(s):  
Freezing Point ◽  
Bovine Milk ◽  
Goat Milk ◽  
Raw Milk ◽  
Cow’S Milk ◽  
Physicochemical Quality ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Disciplinary Procedures ◽  
Goat's Milk

This research was conducted to study the key physicochemical parameters of samples of raw bovine and goat milk collected in the steppic region of Djelfa. One hundred and six samples of raw milk were collected from April 2018 to May 2018, at points of sale and analyzed. The results showed that cow’s milk had 3.66±0.89% fat, 11.4±1.56% solid not fat, 4.35±0.61% protein, 6.35±0.89% lactose and a density of 1.0360±0.0056 with a freezing point of -0.380±0.053 °C. While goat’s milk had 3.43±0.65% fat, 10.2±0.92% solid not fat, 3.88±0.36% protein, 5.66±0.52% lactose and a density of 1.0317±0.0035 with a freezing point of -0.348±0.044 °C. This proves that cow’s milk has a slightly higher physicochemical quality than goat’s milk. In addition, the present study showed that 100% raw goat milk is wet against 97.1% raw bovine milk. This indicates the presence of cases of fraud requiring disciplinary procedures. Moreover, in the majority of the cases, the storage temperatures of the milk far exceed the values recommended by the Algerian standards (+6°C). It is necessary to establish a program of control and popularization of all the actors of the sector in order to improve the quality and the quantity of raw milk produced.

Prevalence and Distribution of Arcobacter spp. in Raw Milk and Retail Raw Beef

2012 ◽  
Vol 75 (8) ◽  
pp. 1474-1478 ◽  
Author(s):  
A. H. SHAH ◽  
A. A. SALEHA ◽  
M. MURUGAIYAH ◽  
Z. ZUNITA ◽  
A. A. MEMON
Keyword(s):  
Dominant Species ◽  
Raw Milk ◽  
Cow’S Milk ◽  
First Report ◽  
Cow's Milk ◽  
Milk Samples ◽  
Goat’S Milk ◽  
Arcobacter Butzleri ◽  
Goat's Milk

A total of 106 beef samples which consisted of local (n = 59) and imported (n = 47) beef and 180 milk samples from cows (n = 86) and goats (n = 94) were collected from Selangor, Malaysia. Overall, 30.2% (32 of 106) of beef samples were found positive for Arcobacter species. Imported beef was significantly more contaminated (46.80%) than local beef (16.9%). Arcobacter butzleri was the species isolated most frequently from imported (81.8%) and local (60%) beef, followed by Arcobacter cryaerophilus in local (33.3%) and imported (18.2%) beef samples. Only one local beef sample (10%) yielded Arcobacter skirrowii. Arcobacter species were detected from cow's milk (5.8%), with A. butzleri as the dominant species (60%), followed by A. cryaerophilus (40%), whereas none of the goat's milk samples were found positive for Arcobacter. This is the first report of the detection of Arcobacter in milk and beef in Malaysia.

Indirect enzyme‐linked Immunosorbent assay for detection of cow's milk in goat's milk

1992 ◽  
Vol 4 (1) ◽  
pp. 11-18 ◽  
Author(s):  
C. Castro ◽  
R. Martín ◽  
T. García ◽  
E. Rodríguez ◽  
I. González ◽  
...  
Keyword(s):  
Immunosorbent Assay ◽  
Cow’S Milk ◽  
Enzyme Linked Immunosorbent Assay ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Goat's Milk

scholarly journals Determination of whey proteins in different types of milk

2014 ◽  
Vol 83 (1) ◽  
pp. 67-72 ◽  
Author(s):  
Lenka Ruprichová ◽  
Michaela Králová ◽  
Ivana Borkovcová ◽  
Lenka Vorlová ◽  
Iveta Bedáňová
Keyword(s):  
High Performance ◽  
Dairy Product ◽  
Whey Proteins ◽  
Reversed Phase ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Different Types ◽  
Goat's Milk ◽  
Β Lactoglobulin

Protein analysis is very important both in terms of milk protein allergy, and of milk and dairy product adulteration (β-lactoglobulin may be an important marker in the detection of milk adulteration). The aim of this study was to detect major whey proteins α-lactalbumin and β-lactoglobulin and their genetic variants by reversed-phase high-performance liquid chromatography. Milk samples from cows (n = 40), goats (n = 40) and sheep (n = 40) were collected at two farms and milk bars in the Czech Republic from April to June 2010. The concentration of α-lactalbumin was higher in goat’s milk (1.27 ± 0.05 g·l-1, P < 0.001) and cow’s milk (1.16 ± 0.02 g·l-1, P = 0.0037) compared to sheep’s milk (0.95 ± 0.06 g·l-1); however, concentration of α-lactalbumin in goat’s milk and cow’s milk did not differ significantly (P < 0.05). Goat’s milk contained less β-lactoglobulin (3.07 ± 0.08 g·l-1) compared to cow’s milk (4.10 ± 0.04 g·l-1, P < 0.001) or sheep’s milk (5.97 ± 0.24 g·l-1, P < 0.001). A highly significant positive correlation (r = 0.8686; P < 0.001) was found between fraction A and B of β-lactoglobulin in sheep’s milk, whereas in cow’s milk there was a negative correlation (r = -0.3010; P = 0.0296). This study summarizes actual information of the whey protein content in different types of milk which may be relevant in assessing their allergenic potential.

Detection of cow's milk in goat's milk by gel electrophoresis

1968 ◽  
Vol 35 (3) ◽  
pp. 383-384 ◽  
Author(s):  
R. Aschaffenburg ◽  
Janet E. Dance
Keyword(s):  
Gel Electrophoresis ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Goat's Milk

Hypersensitivity to cow's milk is not uncommon in humans, particularly babies and infants. Those afflicted may be found to tolerate goat's milk which, in this country, commands a considerably higher price than cow's milk. For economic as well as ethical reasons it is therefore desirable to ascertain that goat's milk offered for sale is free from admixtures of cow's milk. Tests should be sensitive to relatively minor admixtures, since even small additions of cow's milk may undo the benefit which hypersensitive subjects expect to derive from the consumption of goat's milk.

Goat's milk allergy without cow's milk allergy: suppression of non-cross-reactive epitopes on caprine β-casein

2014 ◽  
Vol 44 (4) ◽  
pp. 602-610 ◽  
Author(s):  
S. Hazebrouck ◽  
S. Ah-Leung ◽  
E. Bidat ◽  
E. Paty ◽  
M.-F. Drumare ◽  
...  
Keyword(s):  
Cow’S Milk Allergy ◽  
Cow’S Milk ◽  
Milk Allergy ◽  
Cow's Milk ◽  
Cow's Milk Allergy ◽  
Goat’S Milk ◽  
Goat's Milk

Ass's milk in children with atopic dermatitis and cow's milk allergy: Crossover comparison with goat's milk

2007 ◽  
Vol 18 (7) ◽  
pp. 594-598 ◽  
Author(s):  
Daniela Vita ◽  
Giovanni Passalacqua ◽  
Giuseppe Di Pasquale ◽  
Lucia Caminiti ◽  
Giuseppe Crisafulli ◽  
...  
Keyword(s):  
Atopic Dermatitis ◽  
Cow’S Milk Allergy ◽  
Cow’S Milk ◽  
Milk Allergy ◽  
Cow's Milk ◽  
Cow's Milk Allergy ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Crossover Comparison

Detection of cow’s milk in Shaanxi goat’s milk with an ELISA assay

Food Control ◽  
2011 ◽  
Vol 22 (6) ◽  
pp. 883-887 ◽  
Author(s):  
Hongxin Song ◽  
Haiyan Xue ◽  
Yan Han
Keyword(s):  
Cow’S Milk ◽  
Elisa Assay ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Goat's Milk

Fermentation of goat's milk by two DL-type mixed strain starters

1983 ◽  
Vol 50 (3) ◽  
pp. 349-356 ◽  
Author(s):  
Gunnar Rysstad ◽  
Roger K. Abrahamsen
Keyword(s):  
Milk Production ◽  
Initial Level ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Fermented Products

SummaryVariations in the biochemical performance of 2 DL-type mixed strain starters CH 01 and FDn grown in a sample of skimmed goat's milk I (obtained 2–3 weeks after parturition) and of goat's milk II (8 months after parturition) were studied, and results compared with those of the cultures grown in skimmed cow's milk. The initial levels of citrate differed in the 3 milks, with goat's milk II containing 0·7 mg/ml, goat's milk I 1·4 mg/ml and cow's milk 1·8 mg/ml. The production of diacetyl, α-acetolactic acid and acetoin was very low in goat's milk II. In goat's milk I the production of these compounds was higher, but still considerably lower than in cow's milk. Production of ethanol (EtOH) was similar in the 3 milks incubated with starter CH 01, but with FDn the production of EtOH was distinctly higher in goat's milk II. The total amount of CO2produced corresponded with the initial level of citrate; consequently the highest production was found in cow's milk and the lowest in goat's milk II. The use of different starters for fermented products made from goat's milk in early and late lactation is suggested.

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