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.

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.

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.

No difference in symptoms during challenges with homogenized and unhomogenized cow's milk in subjects with subjective hypersensitivity to homogenized milk

2003 ◽  
Vol 70 (2) ◽  
pp. 175-179 ◽  
Author(s):  
Laura Paajanen ◽  
Tuula Tuure ◽  
Tuija Poussa ◽  
Riitta Korpela
Keyword(s):  
Lactose Intolerance ◽  
The Other ◽  
Cow’S Milk Allergy ◽  
Cow’S Milk ◽  
Milk Allergy ◽  
Double Blind ◽  
Cow's Milk ◽  
Cow's Milk Allergy ◽  
Ige Mediated

It has been hypothesized that certain consumers tolerate untreated cow's milk, but react to processed (i.e. homogenized and pasteurized) cow's milk although they do not suffer from IgE-mediated cow's milk allergy or lactose intolerance. The aim of the study was to compare the tolerance of unhomogenized and homogenized cow's milk in lactose tolerant adults who had repeatedly experienced better tolerance of unhomogenized than homogenized milk. Forty-four subjects were challenged with homogenized and unhomogenized cow's milk for five days in a randomized, double-blind, cross-over study. No differences in the symptoms during the challenges were found. Roughly half the subjects tolerated the homogenized milk better and the other half tolerated the unhomogenized milk better. The results of this study show no difference in the tolerance of homogenized and unhomogenized milk in adults with self-reported symptoms suggestive of hypersensitivity to homogenized milk.

scholarly journals Differences in cow’s milk composition between Iceland and the other Nordic countries and possible connections to public health

2003 ◽  
Vol 47 (4) ◽  
pp. 194-198 ◽  
Author(s):  
D. Iggman ◽  
B. Birgisdottir ◽  
A. Ramel ◽  
J. Hill ◽  
I. Thorsdottir
Keyword(s):  
Public Health ◽  
Milk Composition ◽  
Nordic Countries ◽  
The Other ◽  
Cow’S Milk ◽  
Cow's Milk

scholarly journals A comparison between two different in vitro basophil activation tests for gluten- and cow’s milk protein sensitivity in irritable bowel syndrome (IBS)-like patients

2013 ◽  
Vol 51 (6) ◽  
Author(s):  
Antonio Carroccio ◽  
Ignazio Brusca ◽  
Pasquale Mansueto ◽  
Alberto D’alcamo ◽  
Maria Barrale ◽  
...  
Keyword(s):  
Irritable Bowel Syndrome ◽  
Diagnostic Accuracy ◽  
Whole Blood ◽  
Elimination Diet ◽  
Basophil Activation ◽  
The Other ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Irritable Bowel

AbstractThe diagnosis of food hypersensitivity (FH) in adult patients with gastrointestinal symptoms, beyond the immediate IgE-mediated clinical manifestations, is very often difficult. The aims of our study were to: 1) evaluate the frequency of FH in patients with irritable bowel syndrome (IBS)-like clinical presentation; and 2) compare the diagnostic accuracy of two different methods of in vitro basophil activation tests.Three hundred and five patients (235 females, age range 18–66 years) were included and underwent a diagnostic elimination diet and successive double-blind placebo-controlled (DBPC) challenges. Two different methods of in vitro basophil activation tests (BAT) (CD63 expression after in vitro wheat or cow’s milk proteins stimulation) were evaluated: one was performed on separated leukocytes, and the other on whole blood.Ninety patients of the 305 studied (29.5%) were positive to the challenges and were diagnosed as suffering from FH. BAT on separate leukocytes showed a sensitivity of 86% and a specificity of 91% in FH diagnosis. BAT on whole blood showed a sensitivity of 15%–20% and a specificity of 73% in FH diagnosis (p<0.0001 compared to the other method).About one third of the IBS patients included in the study were suffering from FH and were cured on the elimination diet. The BAT based on CD63 detection on whole blood samples did not work in FH diagnosis and showed a significantly lower sensitivity, specificity and diagnostic accuracy than the assay based on separated leukocytes.

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.

Rearing lambs on a synthetic diet

1961 ◽  
Vol 3 (2) ◽  
pp. 105-109 ◽  
Author(s):  
J. M. M. Cunningham ◽  
R. A. Edwards ◽  
Margaret E. Simpson
Keyword(s):  
Live Weight ◽  
The Other ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Synthetic Diet ◽  
Weight Gains ◽  
Ewe's Milk

Twenty-two triplet or small twin lambs were reared in two ways. One group received cow's milk and the other a synthetic milk designed to approximate in composition to ewe's milk.The group fed synthetic milk made significantly better live-weight gains to weaning. This difference was not maintained after weaning. Possible reasons for this are discussed.

A study of cometary eruptions through OH radio-lines

1999 ◽  
Vol 173 ◽  
pp. 249-254
Author(s):  
A.M. Silva ◽  
R.D. Miró
Keyword(s):  
Short Duration ◽  
Growth Curves ◽  
The Other ◽  
Initial Mass ◽  
Radio Lines ◽  
Other Hand ◽  
Sudden Rise

AbstractWe have developed a model for theH2OandOHevolution in a comet outburst, assuming that together with the gas, a distribution of icy grains is ejected. With an initial mass of icy grains of 108kg released, theH2OandOHproductions are increased up to a factor two, and the growth curves change drastically in the first two days. The model is applied to eruptions detected in theOHradio monitorings and fits well with the slow variations in the flux. On the other hand, several events of short duration appear, consisting of a sudden rise ofOHflux, followed by a sudden decay on the second day. These apparent short bursts are frequently found as precursors of a more durable eruption. We suggest that both of them are part of a unique eruption, and that the sudden decay is due to collisions that de-excite theOHmaser, when it reaches the Cometopause region located at 1.35 × 105kmfrom the nucleus.

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