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.

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 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.

scholarly journals Determination of whey proteins in different types of milk

2014 ◽  
Vol 83 (1) ◽  
pp. 67-72 ◽  
Author(s):  
Lenka Ruprichová ◽  
Michaela Králová ◽  
Ivana Borkovcová ◽  
Lenka Vorlová ◽  
Iveta Bedáňová
Keyword(s):  
High Performance ◽  
Dairy Product ◽  
Whey Proteins ◽  
Reversed Phase ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Different Types ◽  
Goat's Milk ◽  
Β Lactoglobulin

Protein analysis is very important both in terms of milk protein allergy, and of milk and dairy product adulteration (β-lactoglobulin may be an important marker in the detection of milk adulteration). The aim of this study was to detect major whey proteins α-lactalbumin and β-lactoglobulin and their genetic variants by reversed-phase high-performance liquid chromatography. Milk samples from cows (n = 40), goats (n = 40) and sheep (n = 40) were collected at two farms and milk bars in the Czech Republic from April to June 2010. The concentration of α-lactalbumin was higher in goat’s milk (1.27 ± 0.05 g·l-1, P < 0.001) and cow’s milk (1.16 ± 0.02 g·l-1, P = 0.0037) compared to sheep’s milk (0.95 ± 0.06 g·l-1); however, concentration of α-lactalbumin in goat’s milk and cow’s milk did not differ significantly (P < 0.05). Goat’s milk contained less β-lactoglobulin (3.07 ± 0.08 g·l-1) compared to cow’s milk (4.10 ± 0.04 g·l-1, P < 0.001) or sheep’s milk (5.97 ± 0.24 g·l-1, P < 0.001). A highly significant positive correlation (r = 0.8686; P < 0.001) was found between fraction A and B of β-lactoglobulin in sheep’s milk, whereas in cow’s milk there was a negative correlation (r = -0.3010; P = 0.0296). This study summarizes actual information of the whey protein content in different types of milk which may be relevant in assessing their allergenic potential.

scholarly journals Immunological biomarkers changes during diet therapy in children with food allergy

2015 ◽  
Vol 12 (1) ◽  
pp. 73-78
Author(s):  
I V Vorozhko ◽  
T B Sentsova ◽  
V A Revyakina ◽  
O O Chernyak ◽  
S N Denisova
Keyword(s):  
Food Allergy ◽  
Milk Protein ◽  
Goat Milk ◽  
Specific Ige ◽  
Diet Therapy ◽  
Cow’S Milk ◽  
Igg Antibodies ◽  
Cow's Milk ◽  
Cow’S Milk Protein ◽  
Different Sources

Immunological estimating of different diet therapy types became currently very important. The aim of this work was to study the changes of immunological biomarkers during usage of formulas based on different sources of protein in children with food allergy and to assess and predict the effectiveness of diet therapy. The study included 66 children with food allergy in age from 1,5 months to 1,5 years. Observed children were divided into three groups depending on the type of formulas used. The dynamics of immunoregulatory substances (IL-5, TGF β 1, IL-10, IL-4, IL-2, IL-13, Eotaxin3), and allergenspecific IgE and IgG antibodies to cow’s milk protein, α-lactoglobulin, β-laktoglobulin, casein, soy and goat’s milk during diet therapy were evaluated. Observation duration was 28-30 days. The differences in the dynamics of the investigated parameters depending on the type of formula were revealed. Thus, the use of formula based on cow’s milk hydrolysates revealed their primarily effect on cytokines IL-2, IL-5 and growth factor TGF β ; the use of formula based on soy protein revealed combined effect on humoral immunity (allergen specific IgE and IgG antibodies) and IL-5; the use of formula based on goat milk characterized decreased levels of allergenspecific IgG antibodies to the cow’s milk protein and its fractions, reduced allergen specific IgE antibody concentrations to cow’s milk protein and α-lactoglobulin, decreased levels of IL-5, and, exclusive for this formula - reduction of IL-4 level. Accordingly, the assessment of immunological biomarkers can be used to personalize diet therapy in children with food allergy.

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.

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 Algorithm of conducting oral provocation tests with milk in 1–3-year-old children: analysis of existing standards and own experience

2021 ◽  
Keyword(s):  
Milk Protein ◽  
Specific Ige ◽  
Physical Development ◽  
Cow’S Milk ◽  
Milk Allergy ◽  
Cow's Milk ◽  
Oral Provocation ◽  
Provocation Tests ◽  
Cow’S Milk Protein

Introduction. Food allergy is an urgent problem in modern pediatrics. Cow’s milk is the main food allergen in young children. By the age of one year, from 0.5 % to 3 % of children suffer from cow’s milk protein allergy. Aim. To analyze the existing standards of conducting oral provocation tests with milk in young children and suggest own algorithm of diagnostics. Materials and methods. Algorithm of diagnosing cow’s milk allergy was probated in 107 children aged from one to three years in Communal Municipal Children’s Clinical Hospital. To diagnose cow’s milk allergy, compilation of allergological anamnesis, examination, assessment of physical development, and determination of specific IgE to cow’s milk are performed. Then, different oral provocation tests are conducted based on the obtained results: at the allergist’s office on an outpatient basis, in a specialized inpatient department, in an intensive care unit. Results. Among 107 children, who were subjected to oral provocation test with milk, cow’s milk protein allergy was diagnosed in 67 (62.62 %). In children, who were diagnosed cow’s milk protein allergy (n = 67), skin (41.79 %) and gastrointestinal (28.36 %) symptoms prevailed. In the group of children with predictable low risk of allergy, diameter of a papule equaled 3.86 ± 0.62 mm2, the level of specific IgE to milk in blood serum was 0.58 [0.37–0.68], and in the group with medium risk – 5.51 ± 1.38 mm2 and 3.62 [0.86–9.66] kU/L, respectively. All 40 children, in whom cow’s milk protein allergy was not confirmed, constituted the group with predictable low risk of reaction development. Diameter of a papule during prick-test equaled 3.13 ± 0.24 mm2, the level of specific IgE to milk in blood serum was 0.36 [0.35–0.67] kU/L. In this group of children, complaints of gastrointestinal symptoms (82.5 %) prevailed. Conclusions. A complex diagnostic approach, in particular, study of anamnesis, examination, assessment of physical development, record of food diary, determination of specific IgE to milk, oral provocation tests enable to optimize diagnostics of food allergy and choose further therapeutic tactics. Algorithm of diagnosing cow’s milk protein allergy in 1–3-year-old children has been elaborated, which can be recommended for common application in clinical practice.

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. 

Sign in / Sign up

Export Citation Format

Share Document