Analysis of Milk from Different Sources Based on Light Propagation and Random Laser Properties

Milk is a valuable contributor to a healthy diet as it contains nutritional components such as fats, proteins, carbohydrates, calcium, phosphorous and vitamins. This research aimed to differentiate milk from animal, plant and human sources based on light propagation and random-laser properties. Experimental, statistical and theoretical analyses were used. Light propagation in different types of milk such as almond milk, oat milk, soy milk, fresh milk, goat milk and human breast milk was measured using the spectrometry method. Near-IR and visible light transmission through the diluted milk samples were compared. Soy milk and fresh milk have the highest absorbance and fluorescence of light, respectively, due to a high content of fat, protein and carbohydrates. Principal component analysis was used to determine the accuracy of the experimental results. The research method is comprehensive as it covers light propagation from 350 nm to 1650 nm of wavelength range and non-intrusive as it does not affect the sample. Meanwhile, analysis of milk was also conducted based on random-laser properties such as multiple emission peaks and lasing threshold. Higher fat content in milk produces a lower random lasing threshold. Thus, we found that milk from animals, plants and humans can be analyzed using light absorption, fluorescence and random lasers. The research method might be useful for future study of milk contaminants that change the properties of milk.

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Change in the stability of goat milk and cow milk due to pH and heat

E3S Web of Conferences ◽

10.1051/e3sconf/202123302046 ◽

2021 ◽

Vol 233 ◽

pp. 02046

Author(s):

Xiaoxue Fan ◽

Ming Cheng ◽

Xiaoning Zhang ◽

Cunfang Wang ◽

Hua Jiang

Keyword(s):

Thermal Stability ◽

Milk Production ◽

Ph Value ◽

Goat Milk ◽

Cow Milk ◽

Type B ◽

Fresh Milk ◽

Ph Conditions ◽

The Stability ◽

Thermal Stability Of

This paper aimed to evaluate the changes in the thermal stability of goat milk, cow milk and homogenized milk under different pH conditions. The results showed that goat milk was of type B milk, and the thermal stability were positively correlated with the pH value. But cow milk was of type A milk, the most stable pH of fresh milk was 6.9, while it was 6.7 for homogenized cow milk. Compared with cow milk, the acidification of goat milk was stronger due to heat. Therefore, in the process of milk production, the germicidal heating conditions of two different milk sources should be determined according to their thermal stability.

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External feedback assisted reduction of the lasing threshold of a continuous wave random laser in a dye doped polymer film and demonstration of speckle free imaging

Journal of Luminescence ◽

10.1016/j.jlumin.2020.117720 ◽

2021 ◽

Vol 230 ◽

pp. 117720

Author(s):

Ashim Pramanik ◽

Subrata Biswas ◽

Partha Kumbhakar ◽

Pathik Kumbhakar

Keyword(s):

Polymer Film ◽

Continuous Wave ◽

Lasing Threshold ◽

Random Laser ◽

External Feedback ◽

Doped Polymer

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FDTD Simulation of Light Propagation Inside a-Si:H Structures

MRS Proceedings ◽

10.1557/proc-1245-a15-04 ◽

2010 ◽

Vol 1245 ◽

Cited By ~ 2

Author(s):

Alessandro Fantoni ◽

Pedro Pinho

Keyword(s):

Light Absorption ◽

Electromagnetic Waves ◽

Light Propagation ◽

Light Transmission ◽

Visible Spectrum ◽

Propagation Model ◽

Interface Roughness ◽

Fdtd Simulation ◽

Doping Density ◽

Surface And Interface

AbstractWe have developed a computer program based on the Finite Difference Time Domain (FDTD) algorithm able to simulate the propagation of electromagnetic waves with wavelengths in the range of the visible spectrum within a-Si:H p-i-n structures. Understanding of light transmission, reflection and propagation inside semiconductor structures is crucial for development of photovoltaic devices. Permitting 1D analysis of light propagation over time evolution, our software produces results in well agreement with experimental values of the absorption coefficient. It shows the light absorption process together with light reflection effects at the incident surface as well as at the semiconductor interfaces. While the effects of surface reflections are easily taken into account by the algorithm, light absorption represents a more critical point, because of its non-linear dependence from conductivity. Doping density, density of states and photoconductivity calculation are therefore crucial parameters for a correct description of the light absorption-transmission phenomena through a light propagation model.The results presented in this paper demonstrate that is possible to describe the effect of the light-semiconductor interaction through the application of the FDTD model to a a-Si:H solar cell. A more general application of the model to 2D geometries will permit the analysis of the influence of surface and interface roughness on the device photovoltaic efficiency.

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Influence of Lactation Order and Lactation Stage on Physico-Chemical Properties of Pantja Goat Milk

Indian Journal of Animal Research ◽

10.18805/ijar.b-3861 ◽

2020 ◽

Author(s):

Surya Pratap Singh Chauhan ◽

Sanjay Kumar ◽

D V Singh ◽

R K Sharma ◽

Jyoti Palod ◽

...

Keyword(s):

Chemical Properties ◽

Goat Milk ◽

Milk Composition ◽

Entire Study ◽

Stage Of Lactation ◽

Fresh Milk ◽

Lactation Stage ◽

Physico Chemical ◽

Investment Cost ◽

And Chemical Properties

Goat is a versatile animal having short generation interval with lower investment cost and higher prolificacy. The present study was carried out at Goat farm, LPM, GBPUAT, Pantnagar. During the entire study the fresh milk samples of Pantja goats were taken according to lactation order and stage viz., 1st (Upto 30 days), 2nd (31 to 60 days) and 3rd (above 61 days) stage of lactation were analyzed for physico-chemical properties. The values of milk composition were significantly affected by lactation order and stage of lactation and their interaction. The color of Pantja goat milk was perfectly white in all the lactation order and lactation stages. The specific gravity and boiling point of milk increased significantly from 1st to 3rd lactation order and with advancement of lactation stage. The milk composition; fat, protein, total solids, solids not fat, total ash and chemical properties viz.titratable acidity of milk was increased significantly in advanced lactation order and stage of lactation except, pH, water and carbohydrate which showed a declining trend

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Fermentation Effectivity of Goat Milk added Lactobacillus rhamnosus as Tyrosinase Inhibitor

Jurnal Kedokteran Hewan - Indonesian Journal of Veterinary Sciences ◽

10.21157/j.ked.hewan.v10i1.3371 ◽

2016 ◽

Vol 10 (1) ◽

Author(s):

Zuraida Hanum ◽

Cece Sumantri ◽

Purwantiningsih P ◽

Irmanida Batubara ◽

Epi Taufik

Keyword(s):

Lactic Acid ◽

Lactobacillus Rhamnosus ◽

Goat Milk ◽

Fermented Milk ◽

Fat Content ◽

Tyrosinase Activity ◽

Tyrosinase Inhibitor ◽

Similar Morphology ◽

Fresh Milk ◽

Milk Fermentation

This study aimed to investigate the effectivity of goat milk fermentation as tyrosinase inhibitory with Lactobacillus rhamnosus TW 2. The examination of fresh milk contained the density, protein, and fat content. The culture of Lactobacillus rhamnosus TW 2 acid lactid bacteria starter was added with theconcentration of 3, 4, and 5%, inoculated in pasteurized goat milk, then incubated at 37 C for 24 hours. Fermented milk were extracted by centrifugation, then supernatant was collected and was used for inhibition of tyrosinase enzymes activity on L-tyrosin and L-dopa substrate. The result showed that thedensity, fat content, and protein content of Etawah crossbred goat milk are 1.028, 3.73, and 5.45%, respectively. Re-identification of lactic acid bacteriashowed similar morphology, physiology, and bio-chemistry with the isolated lactic acid bacteria. The growth curve of TW 2 was observed in 12 hours. The5 % of Lactobacillus rhamnosus TW 2 was the best concentration to inhibit tyrosinase activity in L-Tyrosin substrate. In conclusion, fermentation of goatmilk using Lactobacillus rhamnosus TW 2 at concentration of 5% as starter is effective to inhibit tyrosinase activity significantly.Key words: goat milk, fermentation, tyrosinase inhibitory

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Fatty Acids Profiles of Fresh Milk, Yogurt and Concentrated Yogurt from Peranakan Etawah Goat Milk

Procedia Food Science ◽

10.1016/j.profoo.2015.01.024 ◽

2015 ◽

Vol 3 ◽

pp. 216-222 ◽

Cited By ~ 21

Author(s):

Juni Sumarmono ◽

Mardiati Sulistyowati ◽

Soenarto

Keyword(s):

Fatty Acids ◽

Goat Milk ◽

Fresh Milk

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Effects of different storage conditions, the farm and the stage of lactation on renneting parameters of goat milk investigated using the Formagraph method

Journal of Dairy Research ◽

10.1017/s0022029911000343 ◽

2011 ◽

Vol 78 (3) ◽

pp. 343-348 ◽

Cited By ~ 11

Author(s):

Michele Pazzola ◽

Filippo Balia ◽

Maria Luisa Dettori ◽

Maria Consuelo Mura ◽

Vincenzo Carcangiu ◽

...

Keyword(s):

Statistical Difference ◽

Prediction Models ◽

Goat Milk ◽

Storage Conditions ◽

Clotting Time ◽

Mean Values ◽

Milk Samples ◽

Stage Of Lactation ◽

Fresh Milk ◽

Milk Coagulation

This study evaluated the effect of storage on renneting properties of goat milk investigated using the Formagraph method. Milk samples from 169 goats in three farms (F1, F2 and F3) were analysed during an entire lactation (45, 75, 105, 135 and 165 days in milking DIM), to obtain renneting parameters, both from fresh milk and after storage with Bronopol and freezing at −20°C and −80°C. As regards fresh milk, mean values of clotting time were between 12·51 (45 DIM) and 13·29 min (105 DIM and F2), the curd firming time between 1·77 (45 DIM) and 2·15 min (F1) and curd firmness between 42·09 (165 DIM) and 49·55 mm (45 DIM). No statistical difference was recorded after storage. After regression analysis, all prediction models showed significance value at P<0·001 with the highest R2 value for clotting time, 0·710 (fresh vs. frozen milk at −20°C), and the lowest for clot firmness, 0·281 (fresh vs. frozen milk at −80°C). Results demonstrated that assessment of goat milk coagulation properties using the Formagraph method is also achievable after freezing or Bronopol addition.

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Comparison of the Bifidogenic Effects of Goat and Cow Milk-Based Infant Formulas to Human Breast Milk in an in vitro Gut Model for 3-Month-Old Infants

Frontiers in Nutrition ◽

10.3389/fnut.2020.608495 ◽

2020 ◽

Vol 7 ◽

Author(s):

Sophie Gallier ◽

Pieter Van den Abbeele ◽

Colin Prosser

Keyword(s):

Human Milk ◽

Infant Formula ◽

Goat Milk ◽

Cow Milk ◽

Common Source ◽

Human Breast Milk ◽

Infant Formulas ◽

Infant Gut Microbiome

Human milk contains prebiotic components, such as human milk oligosaccharides (HMOs), which stimulate the growth of specific members of the infant gut microbiota (e.g., Bifidobacteria). Plant-based or synthetic oligosaccharides are often added to infant formulas to simulate the bifidogenic effect of HMOs. Cow milk, the most common source of protein in infant formula, and goat milk, used increasingly in the manufacture of infant formula, contain naturally-occurring prebiotics. This study compared the upper gastrointestinal digestion and subsequent colonic fermentation of human milk vs. goat and cow milk-based infant formulas (goat IF and cow IF, respectively), without additional oligosaccharides using an in vitro model for 3-month-old infants based on the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®). First, a dialysis approach using 3.5 kDa membranes was demonstrated to simulate small intestinal absorption of carbohydrates in conditions similar to those in vivo. During the in vitro digestion experiment, oligosaccharides were detected in human milk and goat IF but barely detected in the cow IF. Further, all three milk matrices decreased colonic pH by boosting acetate, lactate, and propionate production, which related to increased abundances of acetate/lactate-producing Bifidobacteriaceae for human milk (+25.7%) and especially goat IF (33.8%) and cow IF (37.7%). Only cow IF stimulated butyrate production which correlated with an increase in Lachnospiraceae and Clostridiaceae. Finally, Enterobacteriaceae and Acidaminococcaceae also increased with all three milk matrices, while production of proteolytic metabolites (branched-chain fatty acids) was only detected for the cow IF. Overall, goat and cow milk-based formulas without added oligosaccharides impacted gut microbial activity and composition similarly to human milk. This suggests that even without supplementation of formula with oligosaccharides, whole goat milk, whole cow milk and cow milk ingredients already supply compounds in formulas that exert beneficial bifidogenic effects. Further clinical research is warranted to elucidate the effect of whole goat milk-based formulas on the infant gut microbiome.

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The concentration of recombinant human lactoferrin in the milk of transgenic goats of the third and fourth year of lactation

Genetika i razvedenie zhivotnyh ◽

10.31043/2410-2733-2020-3-3-11 ◽

2020 ◽

pp. 3-11

Author(s):

D. Bogdanovich ◽

Е. Petrushko ◽

V. Kuzniatsova

Keyword(s):

Goat Milk ◽

Maximum Level ◽

Transgenic Animals ◽

Average Concentration ◽

Individual Variability ◽

Human Lactoferrin ◽

Human Breast Milk ◽

Recombinant Human Lactoferrin ◽

The Third ◽

Transgenic Goats

The concentration of recombinant human lactoferrin (rhLF) in the milk of 22 transgenic goats of different ages was studied: the average concentration of rhLF in the milk of goats-producers of the 4th year of lactation was 13.7% higher than that of goats of the 3rd year of lactation (6.07 and 5.24 g/l, respectively). It was found that the maximum level of recombinant glycoprotein was produced by the mammary gland of animals in the 2nd and 4th quarters of the studied year period. Protein’s concentration in milk measured in the 2nd and 4th quarters was 6.4 g/l and 6.33 g/l for producers of the third year of lactation and 8.14 g/l and 7.02 g/l for goats of the fourth year of lactation, respectively. The correlation between the season of the year and the content of the target protein in milk was detected (p <0.01), it was found that the most active rhLF production in goat milk occurred in late spring and winter periods. Variability in the content of the protein of interest in milk between individuals was noted. During the study a relatively low level of rhLF was established in animal №0747 - 0.11–2.52 g/l, while its maximum value was detected in the producer № 0403 - 4.52–9.06 g/l (more than 4 times difference). The range of individual variability in terms of rhLF content in the milk of goats of the third and the fourth lactation was 0.11–9.06 g/l. Milk of genetically modified goats contains 3 times more lactoferrin than human breast milk. Therefore, rhLF concentration testing in goat milk and tracking the dynamics of this indicator allows us to obtain data that can be used later for breeding pro-grams formation, milk production planning and also to improve the gene pool of transgenic animals.

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