scholarly journals Deve Sütü: Yoğurt Üretiminde Kullanılacak Yeni Bir Protein Kaynağı

2020 ◽  
Vol 8 (2) ◽  
pp. 449
Author(s):  
Selda Bulca ◽  
Atakan Koç
Keyword(s):  
Antimicrobial Effect ◽  
Inhibitory Effect ◽  
Listeria Innocua ◽  
Camel Milk ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
E Coli ◽  
Heat Treated ◽  
Ph Decrease

The main purpose of this study was to investigate the possibilities of technological production of camel milk yoghurt. First of all, denaturation of antimicrobial substances in camel milk by heat treatment and their effects on pH decrease and on the viscosity were analysed. Although the pH decrease was present, the viscosity of camel milk didn’t change. In the study, two different heat treatments (20 min at 90°C and 20 min at 95°C) were applied to camel milk and pH and SH (Soxhelet Henkel) values were determined until pH reached 4.7 during fermentation. After culture addition the pH drop was at 90°C for 20 minutes heat-treated camel milk slower than the camel milk heated at 95°C for 20 minutes. Similarly, the increase in SH in the cultured milk treated at 90°C for 20 minutes was slower than the increase in SH in the cultured milk treated at 95°C for 20 minutes. In the next study, viscosity and pH changes in yoghurt produced from cow and camel milk were compared. For this purpose, both milks were heat treated at 80°C for 20 minutes. After 180 minutes in cow’s milk, the viscosity was 9891 mPa.s, and after 210 minutes it reached 25237 mPa.s. In contrast, the viscosity in cultured camel milk was determined as 1210 mPa.s after 90 minutes, while the viscosity remained around 1216 mPa.s after 380 minutes. In the next study, for the production of yogurt from cow milk and camel milk were performed. Both milks were heat treated at 80°C for 20 minutes and changes in viscosity and drop of pH during fermentation were analysed. After the 180 minutes of fermentation in cow’s milk the viscosity came to 9891 mPa.s, after 210 minutes it was 25237 mPa.s. In contrast, after 90 minutes in the cultured camel milk, the viscosity was 1210 mPa.s, while after 380 minutes the viscosity reached to 1216 mPa.s. E. coli, L. bulgaricus and Listeria innocua were used to determine the antimicrobial effect of raw camel milk, cow milk, heat treated camel and cow milk camel colostrum. While camel milk and colostrum had inhibitory effect on E. coli, L. bulgaricus, Listeria innocua was not inhibited

scholarly journals Textural profile characteristic of the curd mass from camel milk for gero diet

2021 ◽  
pp. 16-22
Author(s):  
K. C. Kulazhanov ◽  
F. T. Dikhanbayeva ◽  
E. Zh. Zhaxybayeva ◽  
A. B. Essenova ◽  
G. E. Yessirkep
Keyword(s):  
Fermented Milk ◽  
Camel Milk ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Milk Products ◽  
Texture Profile ◽  
Cow's Milk ◽  
Flaxseed Flour ◽  
Profile Characteristic ◽  
First Time

There are not so many fermented milk products recommended for use in gerodiet. Among them, for the first time, the textural characteristics of curd mass made from camel milk with the addition of flaxseed flour were investigated. As a result of the study, it was found that camel milk curd differs in hardness, adhesion and distribution compared to cow milk curd. In terms of adhesion, the camel milk curd was 44.52% higher than the cow milk curd and 85% lower than the cow and camel milk curd. The adhesion of the curd mass from cow's milk was the least important among the curd mass. It was noted that the time taken to dispense the camel curd was 50% less than the time taken to dispense the cow's milk curd. However, all samples of curd mass did not differ significantly in hardness. As a result of the study, it can be concluded that camel milk curd mass in terms of chewing, distribution and firmness can have an effective texture profile compared to other samples.

scholarly journals A2 Bovine Milk and Caprine Milk as a Means of Remedy for Milk Protein Allergy

Dairy ◽  
2021 ◽  
Vol 2 (2) ◽  
pp. 191-201
Author(s):  
Young W. Park ◽  
George F. W. Haenlein
Keyword(s):  
Milk Protein ◽  
Bovine Milk ◽  
Goat Milk ◽  
Food Sources ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Dairy Goat ◽  
Cow's Milk ◽  
Caprine Milk ◽  
Low Levels

A new type of cow’s milk, called A2 milk, has appeared in the dairy aisles of supermarkets in recent years. Cows’ milk generally contains two major types of beta-casein as A1 and A2 types, although there are 13 genetic variants of β-casein: A1, A2, A3, A4, B, C, D, E, F, H1, H2, I and G. Studies have shown that A1 β-casein may be harmful, and A2 β-casein is a safer choice for human health especially in infant nutrition and health. The A2 cow milk is reportedly easier to digest and better absorb than A1 or other types of milk. The structure of A2 cow’s milk protein is more comparable to human breast milk, as well as milk from goats, sheep and buffalo. Digestion of A1 type milk produces a peptide called β-casomorphin-7 (BCM-7), which is implicated with adverse gastrointestinal effects on milk consumption. In addition, bovine milk contains predominantly αs1-casein and low levels or even absent in αs2-casein, whereby caprine milk has been recommended as an ideal substitute for patients suffering from allergies against cow milk protein or other food sources. Since goat milk contains relatively low levels of αs1-casein or negligible its content, and αs2-casein levels are high in the milk of most dairy goat breeds, it is logical to assume that children with a high milk sensitivity to αs1-casein should tolerate goat milk well. Cow milk protein allergy (CMPA) is considered a common milk digestive and metabolic disorder or allergic disease with various levels of prevalence from 2.5% in children during the first 3 years of life to 12–30% in infants less than 3 months old, and it can go up to even as high as 20% in some countries. CMPA is an IgE-mediated allergy where the body starts to produce IgE antibodies against certain protein (allergens) such as A1 milk and αs1-casein in bovine milk. Studies have shown that ingestion of β-casein A1 milk can cause ischemic heart disease, type-1 diabetes, arteriosclerosis, sudden infant death syndrome, autism, schizophrenia, etc. The knowledge of bovine A2 milk and caprine αs2-casein has been utilized to rescue CMPA patients and other potential disease problems. This knowledge has been genetically applied to milk production in cows or goats or even whole herds of the two species. This practice has happened in California and Ohio, as well as in New Zealand, where this A2 cow milk has been now advanced commercially. In the USA, there have been even promotions of bulls, whose daughters have been tested homozygous for the A2 β-casein protein.

Behaviour ofStreptococcus lactisin heat treated (80 °C for 30 min) or sterilized cow's and ewe's milk

1983 ◽  
Vol 50 (3) ◽  
pp. 357-363 ◽  
Author(s):  
Francisco J. Chavarri ◽  
Jose A. Nuñez ◽  
Manuel Nuñez
Keyword(s):  
Acid Production ◽  
Generation Time ◽  
Buffer Capacity ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Vitamin Content ◽  
Streptococcus Lactis ◽  
Generation Times ◽  
Heat Treated ◽  
Ewe's Milk

SummaryGeneration times and acid production after 6 and 24 h by 20 strains ofStreptococcus lactisof dairy origin were determined in heat treated (80 °C for 30 min) and sterilized cow's and ewe's milk. Ewe's milk enhanced growth of the streptococci, with significantly (P< 0·001) shorter generation times and higher acid production after 6 h incubation than cow's milk, probably due to its higher vitamin content. The stronger buffer capacity of ewe's milk allowed a higher (P< 0·001) acid production after 24 h than cow's milk. A stimulatory effect of sterilization on generation time and acid production after 24 h was observed in cow's milk. However, the heat treated ewe's milk was shown to be a better substrate than sterilized ewe's milk forStr. lactis.

scholarly journals The influence of different kind of milk on quality of Sjenica cheese and Sjenica type cheeses made by autohthonous technology

2004 ◽  
Vol 20 (1-2) ◽  
pp. 109-118 ◽  
Author(s):  
Ognjen Macej ◽  
Snezana Jovanovic ◽  
Miroljub Barac
Keyword(s):  
Geographic Origin ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Coagulation Time ◽  
Cow's Milk ◽  
Whole Milk ◽  
Technology Process ◽  
Ewe's Milk ◽  
Cheese Production

In this paper, influence of the composition of autohtonous Sjenica cheese and composition of cheese made from cow milk in the type of Sjenica cheese were comparatively investigated. Autohtonous Sjenica cheese, made from ewe's milk and Sjenica type cheese made from cow's milk both had high content of moisture (53.46% and 59.56% respectively), which is the result of production process (coagulation time, curd processing, drying and salting). According to moisture content in fat free basis - MFFB (73.51% and 73.38% respectively) both cheeses belong to soft cheeses group, and according to fat in total solids - FTS (58.66% and 46.75% respectively) they belong to a group of whole milk cheeses. Ripening coefficient of Sjenica cheese made from ewe's milk (21.42%) was larger than ripening coefficient of Sjenica type cheese made from cow's milk (20.41%). Big differences in chemical composition of both cheeses are due to non-uniformly technology, which imposes need to assimilate technology process of Sjenica cheese production and fulfill geographic origin protection of Sjenica cheese as autohthonous cheese characteristic for wider area of Sjenicko-pesterska plateau.

The Use of Cow's Milk in Infancy

PEDIATRICS ◽  
1993 ◽  
Vol 91 (2) ◽  
pp. 515-516
Author(s):  
RONALD E. KLEINMAN
Keyword(s):  
Diabetes Mellitus ◽  
Insulin Dependent Diabetes Mellitus ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Dependent Diabetes Mellitus ◽  
Single Observation ◽  
Bovine Albumin ◽  
Cow's Milk ◽  
Insulin Dependent ◽  
The Relationship

In Reply.— The Committee on Nutrition of the American Academy of Pediatrics recently recommended that the introduction of whole cow's milk into an infant's diet should be delayed until 1 year of age.1 The relationship between insulin-dependent diabetes mellitus (IDDM) and bovine albumin is well established in rat and mouse models of IDDM. However, the relationship between the ingestion of dairy products and diabetes in humans is still at a very preliminary stage. The recent report of 146 Finnish children with antibodies to a fraction of bovine albumin certainly will stimulate further investigation but, as MacLaren and Atkinson point out, this single observation does not prove that cow milk protein is either the cause or promotor of diabetes mellitus in humans.

Studies of Folic Acid Compounds in Nature. IV. Folic Acid Compounds in Soybeans and Cow Milk

1975 ◽  
Vol 53 (3) ◽  
pp. 338-343 ◽  
Author(s):  
Y. S. Shin ◽  
E. S. Kim ◽  
J. E. Watson ◽  
E. L. R. Stokstad
Keyword(s):  
Folic Acid ◽  
Microbiological Assay ◽  
Cow Milk ◽  
Major Portion ◽  
Cow’S Milk ◽  
Cow's Milk

Folate compounds in soybean and cow's milk were identified by Sephadex chromatography and differential microbiological assay. Soybean contained mainly monoglutamates (ca. 52%), some diglutamates (ca. 16%), and polyglutamates (pentaglutamates representing the major portion). 5-CHO-H4PteGlun(1–6) constituted 65–70% of total folate activity. Cow's milk contained monoglutamates (60%) and polyglutamates (ranging from di- to hepta-conjugates). In contrast to soybean, 90–95% of milk folate was in the 5-CH3-H4PteGlun(1–7) form.

Antimicrobial-Resistant and Extended-Spectrum β-Lactamase–Producing Escherichia coli in Raw Cow's Milk

2015 ◽  
Vol 78 (1) ◽  
pp. 72-77 ◽  
Author(s):  
ALENA SKOČKOVÁ ◽  
KATEŘINA BOGDANOVIČOVÁ ◽  
IVANA KOLÁČKOVÁ ◽  
RENÁTA KARPÍŠKOVÁ
Keyword(s):  
Escherichia Coli ◽  
Resistance Genes ◽  
Diffusion Method ◽  
Cow’S Milk ◽  
Public Health Issue ◽  
Resistant Bacteria ◽  
Cow's Milk ◽  
E Coli ◽  
Extended Spectrum ◽  
Raw Cow’S Milk

The occurrence of antimicrobial-resistant bacteria is an important public health issue. The aim of this study was the monitoring of resistant Escherichia coli in raw cow's milk with a focus on the detection of extended-spectrum β-lactamase (ESBL)–producing strains. In total, 263 samples of raw milk from 40 farms were collected and investigated in 2010 to 2013 in the Czech Republic. Detection of E. coli was performed and evaluated according to ISO 16649-2, and antibiotic resistance was screened by the disk diffusion method. The presence of E. coli was detected in 243 (92.4%) samples. In total, 270 isolates were obtained. Resistance to β-lactam (31.8%) and tetracycline (13.0%) antibiotics was detected most often and also multiresistant strains (5.5%) were observed. E. coli isolates found to be resistant to β-lactam, tetracycline, and quinolone antibiotics were assayed by PCR to detect selected genes encoding those resistance mechanisms. In isolates in which any bla genes were detected, a double-disk synergy test was performed. ESBL production was confirmed in 2 (0.7%) isolates. The genetic analysis identified the presence of the blaCTX-M gene and other resistance genes (tet(B) and qnrB). Both ESBL-positive isolates originated from the same farm and had an identical pulsed-field gel electrophoresis profile. The findings of our study indicate that milk can be a reservoir of bacteria carrying resistance genes with a potential for spreading through the food chain.

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