ALLERGENICITY ASSESSMENT OF GOAT'S MILK DIFFERENT EXPRESSIONS OF ALPHA S1-CASEIN IN PATIENTS ALLERGIC TO COW'S MILK

2017 ◽  
pp. 150-155
Author(s):  
Thi Huyen Nguyen ◽  
Thi Minh Phuong Phan ◽  
Galleri Grazia
Keyword(s):  
Milk Protein ◽  
Mammalian Species ◽  
Milk Proteins ◽  
Goat Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Milk Samples ◽  
Goat’S Milk ◽  
Sds Page ◽  
Goat's Milk

Background: Cow’s milk protein allergy (CMPA) is the most common food allergy, especially, in infants and young children. In this case, milk from other mammalian species has been suggested as a possible nutritional alternative to cow’s milk. Goat’s milk is used quite popular to replace for cow’s milk. In the goat species, αS1casein (αS1-CN), coded by the CSN1S1 gene, is characterized by qualitative and quantitative polymorphisms extensively. This aim of this study is to evaluate allergenicity of goat’s milk containing differentk kinds of αS1CN. Methods: Individual milk samples from 26 selected goats with different CSN1S1 genotypes were analyzed by SDS-PAGE and immunoblotting by using sera from children allergic to cow’s milk with IgE specific to CN and/or serum protein. Results: The absence of reactivity for the αs1-CN highlighted with immunoblotting for all goat milk samples. Conclusions: The goat’s milk with particular genotype for CSN1S1 could be used as a source protein alternative in the case of αs1-CN awareness. Furthermore, these tests could be useful for evaluating from time to time the reactivity of patients with CMPA against milk proteins of these goats selected to establish the safety of its use in the specific subject. Key words: Allergenicity, milk protein, goat, alphaS1-Casein, CSN1S1gene

scholarly journals The relationship between sensitization to allergens of cow’s and goat’s milk at children with atopic dermatitis

2013 ◽  
Vol 10 (2) ◽  
pp. 61-65
Author(s):  
E E Varlamov ◽  
T S Okuneva ◽  
A N Pampura
Keyword(s):  
Milk Protein ◽  
Goat Milk ◽  
Specific Ige ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
The Relationship ◽  
Β Lactoglobulin

Introduction. The main principle of treatment of cow’s milk allergy (CMA) is the elimination from the diet of cow’s milk. However recently has been discussing the possibility to substitute the cow’s milk with goat’s milk in children with allergy to cow s milk protein. Background. To determine the relationship between sensitization to cow’s milk specific allergens in goat’s milk sensitized children. Methods. The study included 88 children with suspected allergy to CMA. All patients underwent determination of specific IgE to allergen of cow’s and goat’s milk allergen (ImmunoCAP 100 Phadia AB). We identified 35 children with sensitization to cow’s milk and measured specific IgE to α-laktalbumin, β-lactoglobulin and casein. Results. Sensitization to goat’s milk was estimated in 83% of patients with sensitization to cow’s milk. There was a significant positive correlation between the concentration of specific IgE to goat’s milk allergen and specific IgE to the cow’s milk allergen (R=0,91, p=0,0000001), a-laktalbumin (R=0,76, p=0,000007), β-lactoglobulin (R=0,72, p=0,000038) and casein (R=0,91, p=0,0000001). Conclusion. Formulas based on goat milk can not be considered hypoallergenic for children allergic to cow’s milk. Crosssensitization is mediated mainly with sensitization to casein. Introduction of goat milk and its derivatives in the diet of a child with an allergy to cow’s milk can be proven only by the absence of clinically relevant sensitization to goat milk.

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.

TECHNOLOGICAL FEATURES OF CAMEMBERT CHEESE MADE FROM COW’S AND GOAT’S MILK

2020 ◽  
pp. 121-133
Author(s):  
K.A. KANINA ◽  
◽  
N.A. ZHIZHIN ◽  
YE.S. SEMYONOVA ◽  
O.N. PASTUKH ◽  
...  
Keyword(s):  
Goat Milk ◽  
Raw Material ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Biochemical Processes ◽  
White Mould ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Camembert Cheese ◽  
Physical And Chemical

For the production of elite cheeses with mould, the basic raw material is cow’s milk, but goat’s milk is also of increasing interest. Goat milk has a high protein and fat content, is rich in vitamins, macro- and microelements. Therefore, the object of the study was represented by cow’s milk obtained from the Jersey cows and goat’s milk obtained from goats of the Saanen breed. According to physical and chemical parameters, the milk of cows and goats of these breeds was characterized by a high content of fat and protein, which affect the yield and quality of cheese. The goat milk cheese clot had a more delicate structure during the formation of the cheese layer and a sharp taste due to the different composition of medium-chain fatty acids. In the process of cheese ripening, changes in a number of physicochemical parameters such as cheese acidity, mass fraction of moisture, and amino acid composition of the protein are observed. On the 7–19th day of ripening, a cheese head gets covered with white mold, the cheese consistency becomes softer, and it starts smelling with a “mushroom” hue. Starting from the 15–22nd day, the cheese is completely covered with white mould and gets a smearing texture under the crust. Cheese made from goat’s milk have a more delicate consistency and structure of the cheese layer than those made from cow’s milk, which is most likely due to biochemical processes that occur when cheese is ripened.

HUMAN SERUM PRECIPITINS TO GOAT'S MILK PROTEINS AND TO COW'S MILK PROTEINS

PEDIATRICS ◽  
1965 ◽  
Vol 35 (2) ◽  
pp. 247-253
Author(s):  
Melvin Lee
Keyword(s):  
Serum Proteins ◽  
Whey Proteins ◽  
Deae Cellulose ◽  
Milk Proteins ◽  
Double Diffusion ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Human Sera ◽  
Goat's Milk

Antigenic relationships of cow's milk, cow's serum, goat's milk, and goat's serum were studied, using techniques of agar double-diffusion, DEAE-cellulose fractionation of milk proteins, and human sera containing precipitins to cow's milk. Immunologically similar proteins are present in goat's serum and cow's serum, and evidence is presented for the occurrence of crossreacting antigenic serum proteins in milk of both species. However, the samples of milk also contain other proteins, unreleated to serum proteins, which react with rabbit and human antisera. Several human sera which contained antibodies to cow's milk were studied. Antibodies to goat's milk could be demonstrated in most of these, and to cow's serum and goat's serum in some of them. No precipitin lines were formed when rabbit or human sera were tested against commercial evaporated goat's milk, although precipitin lines were formed with reconstituted commercial dried goat's milk. Milk samples were separated into 16 fractions by column chromatographic procedures and tested against human sera. One serum sample contained antibodies only to whey proteins while two other sera contained antibodies to all 16 fractions in both cow's milk and goat's milk.

scholarly journals Goat’s milk-based formula when choosing artificial feeding for a newborn and a first-year baby

2021 ◽  
pp. 30-36
Author(s):  
Irina I. Ryumina
Keyword(s):  
Goat Milk ◽  
Protein Digestibility ◽  
Artificial Feeding ◽  
Cow’S Milk ◽  
Milk Formula ◽  
First Year ◽  
Lipid Complex ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Goat's Milk

Mother’s milk is the most suitable product for feeding a newborn baby, its uniqueness is obvious. However, there are situations when breastfeeding is not possible at all or its volume is limited, so under certain circumstances mothers are forced to partially supplement or completely feed the child with an artificial formula. Although the composition of the ingredients in most modern formula feeds is similar, there are nevertheless differences in their composition and in the processing of the ingredients in the formula. In addition, the child may have individual taste preferences as well as unexpected negative reactions to any adapted milk formula. This review presents the achievements of recent years in creating adapted goat’s milk-based formulas for feeding newborns and first-year infants. Goat’s milk-based formulas have a number of advantages over cow’s milk-based formulas. One of the representatives of modern artificial formulas are those containing goat’s milk, which is characterized by low α-s1-casein genotype and high β-lactoglobulin content, which provides easier protein digestibility, contributes to more comfortable digestion and better absorption. Knowledge of the biological and nutritional value of goat milk, taking into account the peculiarities of the gastrointestinal tract of newborns and their needs, made it possible to develop and introduce into the goat’s milk-based formula the DigestX lipid complex, which is a complex of vegetable oils with a high content of palmitic acid in the sn-2-position in the triglyceride molecule, which is similar to breast milk. Goat’s milk, compared to cow’s milk, contains 4-6 times more oligosaccharides, which retain their beneficial properties in the production of artificial goat’s milk formula.Recent scientific literature data is presented, including that from the standpoint of evidence-based medicine, proving the effectiveness and safety of artificial goat’s milk-based formulas. The necessity of consulting mothers, psychological support and practical assistance not only in breastfeeding, but also in artificial feeding is substantiated.

scholarly journals Efek Pemberian Starter Kefir dengan Level yang Berbeda pada Pembuatan Kefir Susu Kambing dan Susu Sapi terhadap Volume dan Kualitas Whey Kefir yang Dihasilkan

2020 ◽  
Vol 20 (2) ◽  
Author(s):  
Luki Amar Hendrawati
Keyword(s):  
Experimental Design ◽  
Block Design ◽  
Scientific Information ◽  
Goat Milk ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Different Levels

Whey kefir is an isotonic drink with good quality, because it is most suitable for human and animal body fluids. Scientific information relating to the use of whey through the fermentation process using a kefir starter to see the functional benefits of antihypertensive has not been widely published, therefore this research is important to do. So that they can know and learn the quality of kefir whey against antioxidant and mineral content. This study aims to determine the volume of kefir whey from goat's milk and cow's milk produced by giving different levels of kefir starter. The method used is an experimental study that uses two factors, namely comparing whey kefir goat milk with cow milk whey. The experimental design used was a randomized block design (RBD) with 3 treatments performed 3 replications. The experimental design in this study was a 3x2 factorial design of the independent variable that is, whey kefir using goat's milk and cow's milk was repeated 3 times. 3% KSKO kefir starter (control), 5% KSK kefir starter, 10% KSK2 kefir starter, 15% KSK3 kefir starter. The dependent variable in this study is the laboratory test of antioxidant content, pH, acidity, total lactic acid bacteria. So that this study can be concluded that the volume of kefir whey produced at the addition of different levels of kefir grain to the whey volume of goat milk and cow milk produced is significantly different.

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.

scholarly journals Perbandingan Kualitas Fisiokimia Kefir Susu Kambing dengan Kefir Susu Sapi (COMPARISON OF PHYSIOCHEMICAL QUALITY OF GOAT MILK KEFIR WITH COW MILK KEFIR)

2018 ◽  
Vol 19 (2) ◽  
pp. 263
Author(s):  
Sulmiyati Sulmiyati ◽  
Nur Saidah Said ◽  
Deka Uli Fahrodi ◽  
Ratmawati Malaka ◽  
Fatma Fatma
Keyword(s):  
Lactic Acid ◽  
Goat Milk ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Ethanol Content ◽  
Goat’S Milk ◽  
Significant Difference ◽  
Goat's Milk

Kefir is one of the fermented beverages which has a distinctive taste from other fermented milk products. Based on the results of several studies concluded that one that affects the quality of kefir is the milk of being used for. The purpose of this study was to examine the comparison of physiochemical quality of kefir made from goat’s milk and cow’s milk. This study used Completely Randomized Design (CRD) with two treatments and five replications using different milk which was goat’s milk and cow’s milk. Parameters measured were the weight gain of kefir grain (PBBK), ethanol content, the percentage of lactic acid and pH of kefir. The data obtained were analyzed by using the Analysis of Variance and if the treatment was significantly different, then the test continued with the Least Significant Difference (LSD). The results showed that kefir produced with different types of milk showed a significant effect (P <0.05) on pH parameters, lactic acid percentage, and ethanol content, but no significant effect (P>0.05) on the value of PBBK. It can be concluded that the best kefir made of goat milk has characteristics: pH value 3.89, the percentage of lactic acid 0.14; PBBK 26.61%; and 0.72% ethanol content. 

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.

scholarly journals A2 milk as an alternative to goat milk in yoghurt production

2020 ◽  
Vol 22 (94) ◽  
pp. 18-22
Author(s):  
V. Ladyka ◽  
M. Samilyk ◽  
L. Ladyka ◽  
A. Helikh ◽  
N. Bolgova
Keyword(s):  
Protein Content ◽  
Goat Milk ◽  
Fat Content ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Energy Value ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Organoleptic Characteristics ◽  
Goat's Milk

The article discusses and analyzes the prospects for the use of cow’s milk A2 as an alternative to goat milk in the production of yoghurt. It has been analyzed that goat’s milk is less allergenic than cow’s milk. The genotype of A1 and A2 milk samples was determined using molecular biological analysis of allele recognition by polymerase chain reaction (PCR) in real time. The organoleptic characteristics of yoghurts made from cow’s milk A1, A2, goat’s milk, from a mixture of goat’s and cow’s milk of different genotypes were studied and presented in the work in the form of a profile analysis using the significance coefficients of each individual descriptor (color, smell, taste, appearance and consistency). The physicochemical parameters (protein and fat content) of yoghurts made from cow’s milk A1, A2, goat’s milk, from a mixture of goat’s and cow’s milk of different genotypes were determined. High fat and protein content was found in sample № 3 made from goat milk. The protein content is 3.99 g per 100 g of product, fat – 4.1 g per 100 g of product. Sample No. 2 is made from A2 cow’s milk contains 0.5 g per 100 g of product less protein and 0.6 g per 100 g of product less fat than sample No. 1 made from A1 cow milk. The best result in terms of protein and fat content in the sample of yogurt № 4, made from a mixture of cow and goat milk. This paper presents a comparative analysis of the energy value of yoghurts based on cow’s milk A1, A2, goat’s milk, from a mixture of goat’s and cow’s milk of different genotypes. It should be noted that the highest numerical values of the level of balance in terms of organoleptic indicators and energy value were obtained by samples of yoghurts made from a mixture of cow’s A2 milk and goat’s milk. Studies have shown that yoghurts made from a mixture of goat and cow milk meet the requirements of the standard.

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