Assessment of the Colorimetric and Fluorometric Assays for Alkaline Phosphatase Activity in Cow's, Goat's, and Sheep's Milk

2008 ◽  
Vol 71 (9) ◽  
pp. 1884-1888 ◽  
Author(s):  
V. KLOTZ ◽  
ART HILL ◽  
K. WARRINER ◽  
M. GRIFFITHS ◽  
J. ODUMERU
Keyword(s):  
Alkaline Phosphatase ◽  
Colorimetric Assay ◽  
Residual Activity ◽  
Raw Milk ◽  
The United States ◽  
Cow’S Milk ◽  
Human Pathogens ◽  
Cow's Milk ◽  
Limit Of Quantitation ◽  
Time Required

Raw milk is a well-established vehicle for the carriage of human pathogens, and many regulatory bodies have consequently mandated compulsory pasteurization as a food safety intervention. The residual activity of alkaline phosphatase (ALP) has historically been used to verify the adequacy of pasteurization of cow's milk. However, there is uncertainty on how the current ALP standards and methods of analysis can be applied to sheep's and goat's milk, which naturally contain different levels of the enzyme than that found in cow's milk. The official ALP methods applied in Canada (colorimetric assay; MFO-3) and in the United States (Fluorophos) were assessed for their ability to detect enzyme activity in raw and pasteurized milk derived from cows, sheep, and goats. The detection limit and the limit of quantitation were 0.8 and 2.02 μg/ml phenol, respectively, for the MFO-3 method and 43 and 85 mU/liter, respectively, for the Fluorophos method. The average ALP levels in raw goat's, cow's, and sheep's milk were 165, 1,562, and 3,512 μg/ml phenol, respectively. Raw milk detection limits, which correspond to raw milk phosphatase levels, were 0.051, 0.485, and 0.023% in cow's, goat's, and sheep's milk, respectively, for the MFO-3 method and 0.007, 0.070, and 0.004%, respectively, for the Fluorophos method. Although both methods can be used for ALP determination in cow's, goat's, and sheep's milk, the Fluorophos assay was superior to the colorimetric MFO-3 method based on sensitivity and time required to complete the analysis.

Evaluation of Spectrophotometric and Fluorometric Methods for Alkaline Phosphatase Activity Determination in Ewe's Milk

2000 ◽  
Vol 63 (9) ◽  
pp. 1258-1261 ◽  
Author(s):  
M. F. SCINTU ◽  
E. DAGA ◽  
A. LEDDA
Keyword(s):  
Alkaline Phosphatase ◽  
Standard Deviation ◽  
Raw Milk ◽  
Cow’S Milk ◽  
Official Method ◽  
Cow's Milk ◽  
Alp Activity ◽  
Relative Standard ◽  
Ewe's Milk ◽  
European Method

The alkaline phosphatase (ALP) activity test has been used since 1935 to assess the effectiveness of pasteurization. Different analytical methods exist for detecting ALP in milk. Unfortunately, there is little information about ALP activity in ewe's milk. The aim of this study was to assess and compare the official European method (spectrophotometric method) and the Fluorophos method (fluorometric method) regarding their use in ewe's milk. Bulk ewe's milk samples were taken from a flock and from three different dairies. A portion of the original sample was pasteurized at 63°C for 30 min in a circulating bath; another portion was heated to and kept at 95°C for about 2 min, and 0.1% (vol/vol) of raw milk was added. The samples obtained were analyzed in duplicate using the spectrophotometric and fluorometric methods. The relation between ALP activity determined by the two methods was characterized by the following equation: Y = 1.34 + 0.0039X (where Y = ALP in μg of phenol per ml of milk and X = ALP in mU/liter; R2 = 91.5%). Precision parameters (repeatability [r], standard deviation of repeatability [sr], and relative standard deviation of repeatability [RSDr]) for both methods were calculated. The values of RSDr for the Fluorophos method were 4.30 for pasteurized milk and 2.96 for 0.1% raw milk, close to the value indicated by Rocco in whole cow's milk (RSDr = 4.4). The repeatability for the official method (r = 2.16) was close to that indicated for whole cow's milk (r = 2).

scholarly journals Suppression of Food Allergic Symptoms by Raw Cow’s Milk in Mice is Retained after Skimming but Abolished after Heating the Milk—A Promising Contribution of Alkaline Phosphatase

Nutrients ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 1499 ◽  
Author(s):  
Suzanne Abbring ◽  
Joseph Thomas Ryan ◽  
Mara A.P. Diks ◽  
Gert Hols ◽  
Johan Garssen ◽  
...  
Keyword(s):  
Alkaline Phosphatase ◽  
Protective Effect ◽  
Raw Milk ◽  
Fat Content ◽  
Cow’S Milk ◽  
Protective Effects ◽  
Pasteurized Milk ◽  
Cow's Milk ◽  
Allergic Symptoms ◽  
Raw Cow’S Milk

Raw cow’s milk was previously shown to suppress allergic symptoms in a murine model for food allergy. In the present study, we investigated the contribution of fat content and heat-sensitive milk components to this allergy-protective effect. In addition, we determined the potency of alkaline phosphatase (ALP), a heat-sensitive raw milk component, to affect the allergic response. C3H/HeOuJ mice were treated with raw milk, pasteurized milk, skimmed raw milk, pasteurized milk spiked with ALP, or phosphate-buffered saline for eight days prior to sensitization and challenge with ovalbumin (OVA). Effects of these milk types on the allergic response were subsequently assessed. Similar to raw milk, skimmed raw milk suppressed food allergic symptoms, demonstrated by a reduced acute allergic skin response and low levels of OVA-specific IgE and Th2-related cytokines. This protective effect was accompanied by an induction of CD103+CD11b+ dendritic cells and TGF-β-producing regulatory T cells in the mesenteric lymph nodes. Pasteurized milk was not protective but adding ALP restored the allergy-protective effect. Not the fat content, but the heat-sensitive components are responsible for the allergy-protective effects of raw cow’s milk. Adding ALP to heat-treated milk might be an interesting alternative to raw cow’s milk consumption, as spiking pasteurized milk with ALP restored the protective effects.

scholarly journals Mycobacterium avium Subspecies paratuberculosis Cultured from Locally and Commercially Pasteurized Cow's Milk in the Czech Republic

2005 ◽  
Vol 71 (3) ◽  
pp. 1210-1214 ◽  
Author(s):  
Wuhib Y. Ayele ◽  
Petra Svastova ◽  
Petr Roubal ◽  
Milan Bartos ◽  
Ivo Pavlik
Keyword(s):  
Czech Republic ◽  
Mycobacterium Avium ◽  
Mycobacterium Avium Subspecies Paratuberculosis ◽  
Raw Milk ◽  
The United States ◽  
Cow’S Milk ◽  
Fecal Culture ◽  
The Czech Republic ◽  
Cow's Milk ◽  
Culture Positive

ABSTRACT Between November 2002 and April 2003, 244 bottles and cartons of commercially pasteurized cow's milk were obtained at random from retail outlets throughout the Czech Republic. During the same period, samples of raw milk and of milk that was subsequently subjected to a minimum of 71.7°C for 15 s in a local pasteurization unit were also obtained from two dairy herds, designated herds A and B, with low and high levels, respectively, of subclinical Mycobacterium avium subsp. paratuberculosis infection, and from one herd, herd C, without infection. Infection in individual cows in each herd was tested by fecal culturing. Milk samples were brought to the Veterinary Research Institute in Brno, Czech Republic, processed, inoculated onto Herrold's egg yolk slants, and incubated for 32 weeks. Colonies were characterized by morphology, Ziehl-Neelsen staining, mycobactin J dependency, and IS900 PCR results. M. avium subsp. paratuberculosis was cultured from 4 of 244 units (1.6%) of commercially pasteurized retail milk. M. avium subsp. paratuberculosis was also cultured from 2 of 100 (2%) cartons of locally pasteurized milk derived from infected herds A and B and from 0 of 100 cartons of milk from uninfected herd C. Raw milk from 1 of 10 (10%) fecal culture-positive cows in herd A and from 13 of 66 (19.7%) fecal culture-positive cows in herd B was culture positive for M. avium subsp. paratuberculosis. These findings confirm that M. avium subsp. paratuberculosis is present in raw milk from subclinically infected dairy cows. The culture of M. avium subsp. paratuberculosis in the Czech Republic from retail milk that had been pasteurized locally or commercially to the required national and European Union standards is in agreement with similar research on milk destined for consumers in the United Kingdom and the United States and shows that humans are being exposed to this chronic enteric pathogen by this route.

The Use of Whole Cow's Milk in Infancy

PEDIATRICS ◽  
1992 ◽  
Vol 89 (6) ◽  
pp. 1105-1109 ◽  
Author(s):  
Keyword(s):  
Breast Milk ◽  
American Academy ◽  
Infant Formula ◽  
Iron Status ◽  
The United States ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Solid Foods ◽  
American Academy Of Pediatrics ◽  
Iron Deficient

The pediatrician is faced with a difficult challenge in providing recommendations for optimal nutrition in older infants. Because the milk (or formula) portion of the diet represents 35% to 100% of total daily calories and because WCM and breast milk or infant formula differ markedly in composition, the selection of a milk or formula has a great impact on nutrient intake. Infants fed WCM have low intakes of iron, linoleic acid, and vitamin E, and excessive intakes of sodium, potassium, and protein, illustrating the poor nutritional compatibility of solid foods and WCM. These nutrient intakes are not optimal and may result in altered nutritional status, with the most dramatic effect on iron status. Infants fed iron-fortified formula or breast milk for the first 12 months of life generally maintain normal iron status. No studies have concluded that the introduction of WCM into the diet at 6 months of age produces adequate iron status in later infancy; however, recent studies have demonstrated that iron status is significantly impaired when WCM is introduced into the diet of 6-month-old infants. Data from studies abroad of highly iron-deficient infant populations suggest that infants fed partially modified milk formulas with supplemental iron in a highly bioavailable form (ferrous sulfate) may maintain adequate iron status. However, these studies do not address the overall nutritional adequacy of the infant's diet. Such formulas have not been studied in the United States. Optimal nutrition of the infant involves selecting the appropriate milk source and eventually introducing infant solid foods. To achieve this goal, the American Academy of Pediatrics recommends that infants be fed breast milk for the first 6 to 12 months. The only acceptable alternative to breast milk is iron-fortified infant formula. Appropriate solid foods should be added between the ages of 4 and 6 months. Consumption of breast milk or iron-fortified formula, along with age-appropriate solid foods and juices, during the first 12 months of life allows for more balanced nutrition. The American Academy of Pediatrics recommends that whole cow's milk and low-iron formulas not be used during the first year of life.

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 Depletion and Bioaccumulation of Ractopamine Hydrochloride (RH) in the Gastrointestinal Tract of Bovine

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
H. E. Davis ◽  
I. Geornaras ◽  
T. Engle ◽  
J. E. Prenni ◽  
H. Yang ◽  
...  
Keyword(s):  
Beef Cattle ◽  
The United States ◽  
Gi Tract ◽  
Study Results ◽  
Limit Of Quantitation ◽  
Contamination Event ◽  
Low Levels ◽  
Ractopamine Hydrochloride ◽  
Time Required ◽  
Performance Challenges

ObjectivesDue to developing meat trade issues associated with use of the β-agonist ractopamine hydrochloride (RH) as a growth-promoting agent in livestock production, this project was developed to provide recommendations of best practices to beef cattle producers in the United States who intend to export to China. This study is critically important in better understanding the bioaccumulation and depletion of RH in live animals, and how this may relate to depletion in differing tissues on animal harvest.This study was designed to determine dose response and depletion curves in the lower gastrointestinal (GI) tract of fistulated (i.e., cannulated- both rumen and duodenal) steers either receiving or not receiving ractopamine hydrochloride as part of the daily ration. There were originally five steers in this study, but due to performance challenges and scarring issues, one animal was removed from the study for a total of four test subjects.Materials and MethodsIn the dose and depletion study, four steers (n = 2 not receiving RH and n = 2 receiving RH at the approved dosage) were assessed from –3 d (still receiving RH if on the RH treatment) to 13 d post-withdrawal to determine the amount of RH present and length of time required for RH to clear the GI tract should a contamination event of low levels occur. Residues were quantified using liquid chromatography mass spectrometry (LC-MS).ResultsFor the dose and depletion study, RH residues were quantified in rumen fluids, rumen solids, fecal material, and duodenal fluids. Overall, the RH present in the two control steers (which did not receive RH) declined from approximately 30 ppb in all matrices 3 d before withdrawal to below the limit of quantitation at the end of withdrawal. Furthermore, samples tended to be below the limit of quantitation by Day 4 post-withdrawal. The steers that received RH also exhibited a decline of RH throughout the withdrawal period for all matrices (e.g., 5800 ppb in rumen fluids at day –3 versus 1.81 ppb 13 d post-withdrawal).ConclusionThe dose and depletion study results suggest that RH declines rapidly in the lower GI of beef cattle, with levels below detection by day four. There are events in which RH declines and then spikes, so further research may be necessary to determine why this rapid increase occurs.

Levels of polychlorinated dibenzodioxins and dibenzofurans in cow's milk and in soy bean derived infant formulas sold in the United States and other countries

Chemosphere ◽  
1989 ◽  
Vol 19 (1-6) ◽  
pp. 913-918 ◽  
Author(s):  
Arnold Schecter ◽  
Peter Fürst ◽  
Christiane Fürst ◽  
Hans-Albert Meemken ◽  
Wilhelm Groebel ◽  
...  
Keyword(s):  
United States ◽  
The United States ◽  
Cow’S Milk ◽  
Infant Formulas ◽  
Cow's Milk ◽  
Polychlorinated Dibenzodioxins

scholarly journals Direct Inhibition of the Allergic Effector Response by Raw Cow’s Milk—An Extensive In Vitro Assessment

Cells ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 1258
Author(s):  
Suzanne Abbring ◽  
Bart R. J. Blokhuis ◽  
Julie L. Miltenburg ◽  
Kiri G. J. Romano Olmedo ◽  
Johan Garssen ◽  
...  
Keyword(s):  
Mast Cell ◽  
Mast Cells ◽  
Cell Activation ◽  
Allergic Diseases ◽  
Raw Milk ◽  
Mast Cell Activation ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Ige Mediated ◽  
Raw Cow’S Milk

The mechanisms underlying the allergy-protective effects of raw cow’s milk are poorly understood. The current focus is mainly on the modulation of T cell responses. In the present study, we investigated whether raw cow’s milk can also directly inhibit mast cells, the key effector cells in IgE-mediated allergic responses. Primary murine bone marrow-derived mast cells (BMMC) and peritoneal mast cells (PMC), were incubated with raw milk, heated raw milk, or shop milk, prior to IgE-mediated activation. The effects on mast cell activation and underlying signaling events were assessed. Raw milk was furthermore fractionated based on molecular size and obtained fractions were tested for their capacity to reduce IgE-mediated mast cell activation. Coincubation of BMMC and PMC with raw milk prior to activation reduced β-hexosaminidase release and IL-6 and IL-13 production, while heated raw milk or shop milk had no effect. The reduced mast cell activation coincided with a reduced intracellular calcium influx. In addition, SYK and ERK phosphorylation levels, both downstream signaling events of the FcεRI, were lower in raw milk-treated BMMC compared to control BMMC, although differences did not reach full significance. Raw milk-treated BMMC furthermore retained membrane-bound IgE expression after allergen stimulation. Raw milk fractionation showed that the heat-sensitive raw milk components responsible for the reduced mast cell activation are likely to have a molecular weight of > 37 kDa. The present study demonstrates that raw cow’s milk can also directly affect mast cell activation. These results extend the current knowledge on mechanisms via which raw cow’s milk prevents allergic diseases, which is crucial for the development of new, microbiologically safe, nutritional strategies to reduce allergic diseases.

Relations between composition and viscosity of cow's milk

1959 ◽  
Vol 26 (2) ◽  
pp. 182-189 ◽  
Author(s):  
C. P. Cox ◽  
Zena D. Hosking ◽  
L. N. Posener
Keyword(s):  
Effective Viscosity ◽  
Raw Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Viscosity Measurements

Theoretical and practical aspects of the apparent or effective viscosity of milk have been studied by many workers: see reviews by Scott Blair(1,2,3). Seidler & Elke(4), Cox(5), and others have considered the relations between observation temperature and viscosity measurements; Mohr & Oldenburg(6) and Puri & Gupta(7), for example, have investigated the effects of differences between individual viscometers. Other workers, including Puri & Gupta(7), Kobler(8) and Spöttel & Gneist(9), have examined the viscosity of whole raw milk after different times and temperatures of storage; and Weinlig(10), Trout & Weinstein(11) and Whitnah, Rutz & Fryer(12,13) have studied changes in viscosity values in connexion with various processes such as pasteurization and homogenization.

scholarly journals Study of the effect of high-frequency acoustic cavitation on the quality of raw milk and dairy products based on it

2019 ◽  
Vol 81 (3) ◽  
pp. 145-150
Author(s):  
K. A. Kanina ◽  
O. N. Krasulya ◽  
N. A. Zhizhin ◽  
E. S. Semenova
Keyword(s):  
High Frequency ◽  
Dairy Products ◽  
Raw Materials ◽  
Acoustic Cavitation ◽  
Raw Milk ◽  
Raw Material ◽  
Coliform Bacteria ◽  
Cow’S Milk ◽  
Cow's Milk

The article presents the results of studies obtained in the study of the quality of milk processed with the use of high-frequency acoustic cavitation and dairy products produced with its use. The research was carried out with the use of General scientific and special research methods in the laboratory of the Department of technology of storage and processing of animal products of the K. A. Timiryazev and in the accredited laboratory of technochemical control of the all-Russian research Institute of dairy industry. It is shown that the treatment of cow's milk-raw materials high-frequency ultrasonic vibrations (above 45 kHz), the generated electric ultrasonic device immersion type pulse impact ouzo "Activator-150", the number of bacteria of group of intestinal sticks (coliforms) decreased by almost 40%, which allows to make a conclusion about the appropriateness of the selected method of exposure for the destruction of microorganisms E. coli and coliform bacteria. Processed, using high-frequency acoustic cavitation, cow's milk was used for the production of brine cheese-cheese. It is shown that cheese cheese had a high nutritional value, which is due to the preservation of essential substances in the raw material (in particular, calcium, which in the production of cheese cheese precipitates if pasteurized milk is used), elastic consistency, safety of consumer characteristics - microbiological and physico-chemical.

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