scholarly journals Distinction Between Dry and Raw Milk Using Monoclonal Antibodies Prepared Against Dry Milk Proteins

2004 ◽  
Vol 87 (8) ◽  
pp. 2720-2729 ◽  
Author(s):  
W.L. Chen ◽  
M.T. Huang ◽  
H.C. Liu ◽  
C.W. Li ◽  
S.J.T. Mao
Keyword(s):  
Monoclonal Antibodies ◽  
Milk Proteins ◽  
Raw Milk ◽  
Dry Milk

scholarly journals Comparative Analysis of Electrophoretic Profile of Major Proteins of Milk from Alpine and Carpathian Goats

2017 ◽  
Vol 74 (1) ◽  
pp. 20 ◽  
Author(s):  
Alina NASALEAN ◽  
Laurentiu OGNEAN ◽  
Sergiu MUNTEAN ◽  
Stefana BALICI ◽  
Horea MATEI
Keyword(s):  
Protein Profile ◽  
Milk Proteins ◽  
Goat Milk ◽  
Protein Composition ◽  
Raw Milk ◽  
Biologically Active ◽  
Protein Fractions ◽  
Animal Nutrition ◽  
Sds Page ◽  
Percentage Data

The milk’s proteins provide nutritional and biologically active values, essential in human and animal nutrition. In the case of goat milk, the proteins’ concentration and quality represent basic indices for the evaluation of the nutritional and biologically active values. The proposal is to comparatively analyse the protein profile of milk. The milk was collected from two different breeds: French Alpine and Romanian Carpathian. During March and April 2016 there were collected samples of raw milk in hygienic and sanitation conditions. There were two lots: first lot has 10 Carpathian goats and the second lot has 10 Alpine goats. The protein composition of goat milk was established with SDS-PAGE, after the evaluation of the total proteins’ concentration with the Bradford method. The quantitative and percentage data obtained with electrophoresis revealed few differences between those 8 identified protein fractions. Between those two lots, regarding the levels of β-CN, k-CN and β-lactoglobulines there were significant differences. The other protein fractions have values almost identical. Statistical analysis of obtained data shaped the differences in the protein profile at those two breeds. Based on those differences it is to note the superior potential of the Alpine breed regarding the content in biologically active milk proteins. Regarding the obtained data, this study brings new contributions for the evaluation and analysis of protein profile as a nutritive and biologically active component of goat milk, confirming its character as a functional aliment.

693. A rejection test for raw milk

1958 ◽  
Vol 25 (1) ◽  
pp. 32-51 ◽  
Author(s):  
Peggy B. Taylor ◽  
L. F. L. Clegg
Keyword(s):  
Lactic Acid ◽  
Ferric Chloride ◽  
Technical Assistance ◽  
Milk Proteins ◽  
Raw Milk ◽  
Ph Change ◽  
Yellow Colour ◽  
A Value ◽  
Keeping Quality

The determination of apparent lactic acid has been used as a basis for a rejection test for raw milk. The method consists of precipitation of milk proteins with barium chloride, sodium hydroxide and zinc sulphate, and the addition of ferric chloride to the filtrate to produce the yellow colour of ferric lactate. Lactic acid is not solely responsible for the production of the yellow colour, which, nevertheless, gives a good relationship with keeping quality of milk (measured as hours to the C.O.B. end-point at 22° C.) and the values have been expressed as ‘apparent lactic acid’.The relationship of winter and summer milks to keeping quality has been studied, and a value of 0·03% apparent lactic acid in milk is equivalent to an average keeping quality of 5¾ and 8½ hr. for winter and summer milks, respectively. A value of 0·03% is recommended as the earliest value of apparent lactic acid at which milk could be rejected.The apparent lactic acid in colostrum and late-lactation milk and in milk from cows suffering from mastitis has been determined, and only in late-lactation milk were the values found to be significantly higher than usual in fresh raw milk, and an inverse relationship between yield and apparent lactic acid is suggested.Permanent glass matching disks have been prepared for use in a Lovibond comparator. This permits the intensity of the yellow colour produced with 1% ferric chloride to be determined and the apparent lactic acid in milk estimated.Grateful acknowledgement is made to the management and staff of the Dairy Department of the Reading Co-operative Society and the Farmer's Clean Milk Dairy, Reading, and local milk producers for supplying samples for experiments; to the N.M.T.S. staff in Reading for help in finding suitable farmers, and to the Dairy Husbandry Department of the N.I.R.D. for information about and samples of abnormal and late-lactation milk. Our particular thanks are due Miss Marie Gruber for technical assistance, to Dr N. J. Berridge for the suggestion and help on the work on pH change as an indication of keeping quality (given in the appendix), and to Dr A. T. R. Mattick for the advice given in this work.

scholarly journals MAILLARD REACTIONS – AN IMPORTANT FACTOR OF THE SAFETY AND QUALITY OF INFANT FORMULA

2018 ◽  
Vol 63 (4) ◽  
pp. 30-42
Author(s):  
I. N. Skidan ◽  
C. Prosser ◽  
I. N. Zakharova
Keyword(s):  
Infant Formula ◽  
Milk Proteins ◽  
Goat Milk ◽  
Raw Milk ◽  
Biological Properties ◽  
Maillard Reaction Products ◽  
Powdered Infant Formula ◽  
Reaction Products ◽  
Maillard Reactions

The physicochemical properties of infant adapted milk formulae that affect their tolerability and effectiveness depend on the composition and quality of the raw ingredients, the production process, the storage conditions and the quality control of the finished products. The technology of manufacturing a powdered infant formula includes a variety of methodsfor processing componentsthat make up its composition, including raw milk. This processing is accompanied by a noticeable change in a number of physical, chemical and biological properties of the individual components of milk, their loss, the formation of fundamentally new chemical compounds. The most frequent reactions observed during the heat treatment of milk include the formation of bonds between reactive carbonyl groups of the sugar and the amino groups of amino acids, followed by the appearance of a large number of low- and high-molecular compounds, the so-called Maillard Reaction Products(MRP). The study of MRP in recent years hasincreasingly attracted the attention of medical practitioners because of the discovery of these compounds in infant formula and their potential danger to children’s health. This review provides evidence that powdered infant adapted formulae produced with an original technology based on whole goat milk with a native ratio of the main groups of milk proteins(whey – 20% and casein – 80%) have a minimum potential for unwanted effects associated with MRP.

scholarly journals Methods of Assessing Milk Proteins Coagulation as a Part of the Forecasting System of Technological Properties

2021 ◽  
pp. 503-519
Author(s):  
Elena Illarionova ◽  
Alexandr Kruchinin ◽  
Svetlana Turovskaya ◽  
Alana Bigaeva
Keyword(s):  
Near Infrared ◽  
Milk Proteins ◽  
Raw Milk ◽  
Optical Measurements ◽  
Integrated Monitoring ◽  
Milk Clotting ◽  
Advantages And Disadvantages ◽  
Rennet Coagulation ◽  
Instrumental Methods ◽  
Instrumental Approaches

Introduction. An integrated monitoring of raw milk’s contents, quality, and security is a key factor that guarantees the high-quality dairy production. As a result, new research methods of rennet clotting are a topical and urgent area of study. The research objective was to systemize and analyze the basic criteria and assessment methods of rennet-induced protein gels in milk systems. Study objects and methods. The authors reviewed the official Russian criteria and methods of raw milk assessment by its rennet coagulation properties. The research also featured the most widespread instrumental approaches used in best practices from around the world. Results and discussion. In Russian and foreign cheese production, milk is always tested for its physicochemical and microbiological indicators, with a mandatory check of its coagulation characteristics. Russian cheese-makers use different modifications of rennet and rennet-fermenting tests based on subjective sensory evaluation, while international scientific trends in this area aim at developing and improving instrumental methods by using a complex indicator MCP. This indicator characterizes the parameters of rennet coagulation with the help of such devices as Formagraph, Lattodinamografo, Optigraph, etc. Formagraph is a simple instrument for measuring rheological properties of milk clotting. It was popular in the late XX century. The resent years saw the development of other methods of instrumental control, including those based on optical measurements. For instance, Ortigraph is one such instrument that receives unified data on coagulation properties of raw milk by using near-infrared waves. Sensory and instrumental methods have their advantages and disadvantages. However, the most significant criteria for a quick test of cheeseability, yield, and quality are the speed of analysis and the comparability and reproducibility of results. Conclusion. To improve cheeseability testing, Russian cheese-makers need to use the international experience, which offers standardized evaluation criteria in combination with various instrumental approaches. However, the integration of foreign regulations and methods into Russian studies is not the only option. The improvement and development of national instrumental methods of evaluating milk protein coagulation is also crucial.

Extracellular Heat-Resistant Proteases of Psychrotrophic Pseudomonads

1983 ◽  
Vol 46 (2) ◽  
pp. 90-94 ◽  
Author(s):  
THAKOR R. PATEL ◽  
FRANCIS M. BARTLETT ◽  
JAWED HAMID
Keyword(s):  
Protease Activity ◽  
Milk Powder ◽  
Milk Proteins ◽  
Raw Milk ◽  
Enzyme Synthesis ◽  
Maximum Activity ◽  
Protease Production ◽  
Divalent Metal Ions ◽  
Extracellular Proteases ◽  
Heat Resistant

Several bacterial isolates from raw milk produced proteases. Most of such 28 isolates were gram-negative rods which were oxidase- and catalase-positive. All the isolates grew at temperatures in the range of 0–35°C, but failed to grow at 37°C. Nineteen of these isolates were tentatively assigned to genus Pseudomonas, and were used in the present investigation. Extracellular proteases from these psychrotrophic pseudomonads were heat-resistant, being able to retain partial activity even after heat-treatment at 120°C for 10 min. Milk proteins were preferred substrates by these proteases although some also hydrolysed bovine serum albumin, hemoglobin and ovalbumin. The optimum pH for the maximum activity was between pH 7.2 and 7.4. Divalent metal ions like Cu2+, Co2+, Hg2+, and Zn2+ were inhibitory to protease activity while Ca2+, Mg2+, and Mn2+ had little or no inhibitory effect on the proteases. Induced levels of protease production were observed when cultures were grown in minimal media containing either casein or nonfat dried milk powder. Glucose, citrate and lactose repressed enzyme synthesis in a minmal salts medium containing either casein or nonfat dried milk powder. Protease activity was also detected in cultures grown in minimal medium containing glutamine. Proteases from different isolates varied in their molecular weights.

Molecular characterization and genetic variability of Alpha Casein gene, CSN1S1 in Bikaneri camel (Camelus dromedarius) milk

2018 ◽  
Author(s):  
S. Jayakumar ◽  
Karan Veer Singh ◽  
S. P. Dixit ◽  
Z. S. Malik
Keyword(s):  
Bovine Milk ◽  
Antimicrobial Properties ◽  
Milk Proteins ◽  
Raw Milk ◽  
Protein Source ◽  
Camel Milk ◽  
Camelus Dromedarius ◽  
Cow Milk ◽  
Alternative Protein ◽  
Nomadic Communities

Camel milk is an important protein source for the nomadic communities living in the arid lands of the world, In recent years there has been an increase in consumption of non-bovine milk as an alternative protein source for humans. Camel milk seems to be containing larger amount of total proteins, such as lactoferrin and immunoglobulins as compared to the cow milk, which may be responsible for the better antimicrobial properties. The casein fraction of milk proteins consists of four caseins, namely as1-casein, as2-casein, b-casein, and k-casein. Casein genetic polymorphisms are important due to their effects on quantitative traits and technological properties of milk. This work was designed to study occurrence of polymorphism of a-casein in native Bikaneri camel (Camelus dromedarius) raw milk sample and to characterize these variants on molecular level.

Interactions between the bovine milk fat globule membrane and skim milk components on heating whole milk

1992 ◽  
Vol 59 (2) ◽  
pp. 187-195 ◽  
Author(s):  
Avis V. Houlihan ◽  
Philippa A. Goddard ◽  
Stephen M. Nottingham ◽  
Barry J. Kitchen ◽  
Colin J. Masters
Keyword(s):  
Milk Fat ◽  
Bovine Milk ◽  
Skim Milk ◽  
Milk Proteins ◽  
Raw Milk ◽  
Membrane Lipid ◽  
Milk Fat Globule Membrane ◽  
Whole Milk ◽  
Milk Fat Globule ◽  
Fat Globule

SummaryHeating raw milk at 80 °C for 2·5–20 min was found to result in compositional changes in the milk fat globule membrane (MFGM). The yield of protein material increased with the duration of heating, owing to incorporation of skim milk proteins, predominantly β-lactoglobulin, into the membrane. Lipid components of the MFGM were also affected, with losses of triacylglycerols on heating.

scholarly journals Variability and correlation between basic quality parameters of raw cow milk

2011 ◽  
Vol 27 (3) ◽  
pp. 959-967
Author(s):  
N. Memisi ◽  
V. Bogdanovic ◽  
Z. Tomic ◽  
A. Kasalica ◽  
M. Zujovic ◽  
...  
Keyword(s):  
Somatic Cell ◽  
Cell Count ◽  
Milk Fat ◽  
Somatic Cell Count ◽  
Milk Proteins ◽  
Raw Milk ◽  
Quality Parameters ◽  
Cow Milk ◽  
Chemical Parameters ◽  
Quality Of Milk

In this paper the results of the analysis of the milk somatic cell count are presented, as well as correlation between the somatic cell count and content of certain chemical parameters in milk (milk proteins, fat, lactose and dry matter without fat) determined in collective samples of milk obtained from cows reared in intensive rearing system, during two production years. The research was carried out by control of collective milk samples from cows reared on family holdings. Somatic cell count, as well as the chemical quality of milk, were controlled daily in the laboratory for raw milk in dairy plant AD ?Mlekara? - Subotica using the apparatus CombiFoss 6200 FC. In this investigation, statistically significant correlation (P<0,001) between all observed milk parameters was determined. Positive, weak and statistically highly significant correlation between the content of milk fat and proteins in milk and somatic cell count was established. It was also established that the variability of chemical parameters of milk and somatic cell count is also under the influence of different factors, such as: month of control, year of the research and farm.

scholarly journals A Flow Cytometry Method for Rapid Detection and Enumeration of Total Bacteria in Milk

2000 ◽  
Vol 66 (3) ◽  
pp. 1228-1232 ◽  
Author(s):  
Thusitha S. Gunasekera ◽  
Paul V. Attfield ◽  
Duncan A. Veal
Keyword(s):  
Flow Cytometry ◽  
Milk Proteins ◽  
Raw Milk ◽  
Plate Count ◽  
Standard Plate Count ◽  
Heat Treated ◽  
Standard Plate ◽  
Microbial Analysis ◽  
Total Bacteria ◽  
Microscopic Counting

ABSTRACT Application of flow cytometry (FCM) to microbial analysis of milk is hampered by the presence of milk proteins and lipid particles. Here we report on the development of a rapid (≤1-h) FCM assay based on enzymatic clearing of milk to determine total bacteria in milk. When bacteria were added to ultra-heat-treated milk, a good correlation (r ≥ 0.98) between the FCM assay and the more conventional methods of plating and direct microscopic counting was achieved. Raw milk data showed a significant correlation (P < 0.01) and a good agreement (r = 0.91) between FCM and standard plate count methods. The detection limit of the FCM assay was ≤104 bacteria ml of milk−1. This limit is below the level of detection required to satisfy legislation in many countries and states.

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