scholarly journals Textural profile characteristic of the curd mass from camel milk for gero diet

2021 ◽  
pp. 16-22
Author(s):  
K. C. Kulazhanov ◽  
F. T. Dikhanbayeva ◽  
E. Zh. Zhaxybayeva ◽  
A. B. Essenova ◽  
G. E. Yessirkep
Keyword(s):  
Fermented Milk ◽  
Camel Milk ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Milk Products ◽  
Texture Profile ◽  
Cow's Milk ◽  
Flaxseed Flour ◽  
Profile Characteristic ◽  
First Time

There are not so many fermented milk products recommended for use in gerodiet. Among them, for the first time, the textural characteristics of curd mass made from camel milk with the addition of flaxseed flour were investigated. As a result of the study, it was found that camel milk curd differs in hardness, adhesion and distribution compared to cow milk curd. In terms of adhesion, the camel milk curd was 44.52% higher than the cow milk curd and 85% lower than the cow and camel milk curd. The adhesion of the curd mass from cow's milk was the least important among the curd mass. It was noted that the time taken to dispense the camel curd was 50% less than the time taken to dispense the cow's milk curd. However, all samples of curd mass did not differ significantly in hardness. As a result of the study, it can be concluded that camel milk curd mass in terms of chewing, distribution and firmness can have an effective texture profile compared to other samples.

scholarly journals Deve Sütü: Yoğurt Üretiminde Kullanılacak Yeni Bir Protein Kaynağı

2020 ◽  
Vol 8 (2) ◽  
pp. 449
Author(s):  
Selda Bulca ◽  
Atakan Koç
Keyword(s):  
Antimicrobial Effect ◽  
Inhibitory Effect ◽  
Listeria Innocua ◽  
Camel Milk ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
E Coli ◽  
Heat Treated ◽  
Ph Decrease

The main purpose of this study was to investigate the possibilities of technological production of camel milk yoghurt. First of all, denaturation of antimicrobial substances in camel milk by heat treatment and their effects on pH decrease and on the viscosity were analysed. Although the pH decrease was present, the viscosity of camel milk didn’t change. In the study, two different heat treatments (20 min at 90°C and 20 min at 95°C) were applied to camel milk and pH and SH (Soxhelet Henkel) values were determined until pH reached 4.7 during fermentation. After culture addition the pH drop was at 90°C for 20 minutes heat-treated camel milk slower than the camel milk heated at 95°C for 20 minutes. Similarly, the increase in SH in the cultured milk treated at 90°C for 20 minutes was slower than the increase in SH in the cultured milk treated at 95°C for 20 minutes. In the next study, viscosity and pH changes in yoghurt produced from cow and camel milk were compared. For this purpose, both milks were heat treated at 80°C for 20 minutes. After 180 minutes in cow’s milk, the viscosity was 9891 mPa.s, and after 210 minutes it reached 25237 mPa.s. In contrast, the viscosity in cultured camel milk was determined as 1210 mPa.s after 90 minutes, while the viscosity remained around 1216 mPa.s after 380 minutes. In the next study, for the production of yogurt from cow milk and camel milk were performed. Both milks were heat treated at 80°C for 20 minutes and changes in viscosity and drop of pH during fermentation were analysed. After the 180 minutes of fermentation in cow’s milk the viscosity came to 9891 mPa.s, after 210 minutes it was 25237 mPa.s. In contrast, after 90 minutes in the cultured camel milk, the viscosity was 1210 mPa.s, while after 380 minutes the viscosity reached to 1216 mPa.s. E. coli, L. bulgaricus and Listeria innocua were used to determine the antimicrobial effect of raw camel milk, cow milk, heat treated camel and cow milk camel colostrum. While camel milk and colostrum had inhibitory effect on E. coli, L. bulgaricus, Listeria innocua was not inhibited

scholarly journals Bacterial microbiota composition of fresh unpasteurized cow's milk and home-made and commercially available fermented milk products.

2021 ◽  
Author(s):  
Pieter de Waal ◽  
Shane Murray ◽  
Katie Viljoen ◽  
Jeanne Korsman ◽  
Michael Levin
Keyword(s):  
Lactic Acid ◽  
Fermented Milk ◽  
Cow’S Milk ◽  
Microbiota Composition ◽  
Milk Products ◽  
Cow's Milk ◽  
Fresh Milk ◽  
Bacterial Microbiota ◽  
Acid Producing Bacteria ◽  
Fermented Milk Products

Background: Rural communities who consume unpasteurized and traditional fermented milk products on a regular basis, have a low prevalence of allergic diseases. Lactic acid producing bacteria present within these products, is postulated to have an allergy protective role against atopy. Objective: To characterize and compare the bacterial microbiota of fresh unpasteurised cow’s milk and to explore the effect of milk fermentation (commercially and traditionally fermented) on the bovine milk microbiota. Methods: Raw, unpasteurized cow’s milk was collected from urban and rural farms. Another sample, collected from a rural farm, was left to ferment naturally. Three different brands of commercially fermented milk samples were also analysed. The V3 and V4 regions of the 16S rRNA gene were amplified to assess microbiota composition. Results: Urban and rural fresh milk had the highest microbiota alpha diversity, and commercially bought fermented milk products, the least. Commercially fermented milk was consistently dominated by lactic acid producing bacteria, belonging to the phylum Firmicutes, while homemade fermented milk comprised of approximately 50% Firmicutes and 50% Proteobacteria. The relative abundance of several organisms differed between fermented and unfermented milk. Lactococcus lactis dominated all milk products, however its relative abundance was lower in fresh milk compared with fermented milk. Lactobacillus paracasei and Streptococcus infantis were abundant in traditionally fermented milk, but absent in commercially fermented products. Potential pathogens were demonstrated in fresh and home fermented milk. Conclusion: Commercially fermented milk can be promoted as a safe and possible allergy protective complementary feed from 1 year of age.

scholarly journals The Effect of Different Starter Dosage to Organoleptic Value of Kefir Cow Milk Products

2018 ◽  
Vol 2 (1) ◽  
pp. 6
Author(s):  
Tivani Ardini ◽  
Nurmiati Nurmiati ◽  
Periadnadi Periadnadi
Keyword(s):  
Research Laboratory ◽  
Natural Sciences ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Milk Products ◽  
Cow's Milk ◽  
Treatment Dose ◽  
Taste Assessment ◽  
Microbiology Research

The study of "The Effect of Different Starter Dosage to Organoleptic Value of Kefir Cow Milk Products" was carried out from May to July 2016 at the Microbiology Research Laboratory, Department of Biology, Faculty of Mathematics and Natural Sciences, Andalas University, Padang. The purpose of this study was to determine the organoleptic value (aroma, taste and organoleptic) of cow's milk kefir products from three different starter doses, and the results were with Wilcoxon Level Test. The results showed that organoleptic assessment of the aroma of cow milk kefir products with a treatment dose of 15% starter (3.00) was the most preferred dose for the panelist, while kefir with a treatment dose of 5% (2.27) is a dose that is less preferred by panelists. The taste assessment of the organoleptic of cow's milk kefir products, the starter dose of 10% (2.87) was the most preferred by the panelists, but the dose of 15% (2.33) was the least. Similar to the taste, the consistency of cow milk kefir with the dose of 10% (3.07) was most preferred, while the dose of 15% (2.33) was least preferred by the panelists.

Allergenic proteins in cow’s milk and hypoallergenic cow’s milk products

2015 ◽  
Vol 59 (2) ◽  
pp. 55-57
Author(s):  
Yuri Kato ◽  
Akihiro Sanda ◽  
Naoki Shimojo ◽  
Kazuyuki Sogawa
Keyword(s):  
Cow’S Milk ◽  
Milk Products ◽  
Cow's Milk ◽  
Allergenic Proteins

scholarly journals A2 Bovine Milk and Caprine Milk as a Means of Remedy for Milk Protein Allergy

Dairy ◽  
2021 ◽  
Vol 2 (2) ◽  
pp. 191-201
Author(s):  
Young W. Park ◽  
George F. W. Haenlein
Keyword(s):  
Milk Protein ◽  
Bovine Milk ◽  
Goat Milk ◽  
Food Sources ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Dairy Goat ◽  
Cow's Milk ◽  
Caprine Milk ◽  
Low Levels

A new type of cow’s milk, called A2 milk, has appeared in the dairy aisles of supermarkets in recent years. Cows’ milk generally contains two major types of beta-casein as A1 and A2 types, although there are 13 genetic variants of β-casein: A1, A2, A3, A4, B, C, D, E, F, H1, H2, I and G. Studies have shown that A1 β-casein may be harmful, and A2 β-casein is a safer choice for human health especially in infant nutrition and health. The A2 cow milk is reportedly easier to digest and better absorb than A1 or other types of milk. The structure of A2 cow’s milk protein is more comparable to human breast milk, as well as milk from goats, sheep and buffalo. Digestion of A1 type milk produces a peptide called β-casomorphin-7 (BCM-7), which is implicated with adverse gastrointestinal effects on milk consumption. In addition, bovine milk contains predominantly αs1-casein and low levels or even absent in αs2-casein, whereby caprine milk has been recommended as an ideal substitute for patients suffering from allergies against cow milk protein or other food sources. Since goat milk contains relatively low levels of αs1-casein or negligible its content, and αs2-casein levels are high in the milk of most dairy goat breeds, it is logical to assume that children with a high milk sensitivity to αs1-casein should tolerate goat milk well. Cow milk protein allergy (CMPA) is considered a common milk digestive and metabolic disorder or allergic disease with various levels of prevalence from 2.5% in children during the first 3 years of life to 12–30% in infants less than 3 months old, and it can go up to even as high as 20% in some countries. CMPA is an IgE-mediated allergy where the body starts to produce IgE antibodies against certain protein (allergens) such as A1 milk and αs1-casein in bovine milk. Studies have shown that ingestion of β-casein A1 milk can cause ischemic heart disease, type-1 diabetes, arteriosclerosis, sudden infant death syndrome, autism, schizophrenia, etc. The knowledge of bovine A2 milk and caprine αs2-casein has been utilized to rescue CMPA patients and other potential disease problems. This knowledge has been genetically applied to milk production in cows or goats or even whole herds of the two species. This practice has happened in California and Ohio, as well as in New Zealand, where this A2 cow milk has been now advanced commercially. In the USA, there have been even promotions of bulls, whose daughters have been tested homozygous for the A2 β-casein protein.

scholarly journals The influence of different kind of milk on quality of Sjenica cheese and Sjenica type cheeses made by autohthonous technology

2004 ◽  
Vol 20 (1-2) ◽  
pp. 109-118 ◽  
Author(s):  
Ognjen Macej ◽  
Snezana Jovanovic ◽  
Miroljub Barac
Keyword(s):  
Geographic Origin ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Coagulation Time ◽  
Cow's Milk ◽  
Whole Milk ◽  
Technology Process ◽  
Ewe's Milk ◽  
Cheese Production

In this paper, influence of the composition of autohtonous Sjenica cheese and composition of cheese made from cow milk in the type of Sjenica cheese were comparatively investigated. Autohtonous Sjenica cheese, made from ewe's milk and Sjenica type cheese made from cow's milk both had high content of moisture (53.46% and 59.56% respectively), which is the result of production process (coagulation time, curd processing, drying and salting). According to moisture content in fat free basis - MFFB (73.51% and 73.38% respectively) both cheeses belong to soft cheeses group, and according to fat in total solids - FTS (58.66% and 46.75% respectively) they belong to a group of whole milk cheeses. Ripening coefficient of Sjenica cheese made from ewe's milk (21.42%) was larger than ripening coefficient of Sjenica type cheese made from cow's milk (20.41%). Big differences in chemical composition of both cheeses are due to non-uniformly technology, which imposes need to assimilate technology process of Sjenica cheese production and fulfill geographic origin protection of Sjenica cheese as autohthonous cheese characteristic for wider area of Sjenicko-pesterska plateau.

scholarly journals Galectin-3 in the Gut-liver axis Regulates Autistic-like Behaviors by Mechanism Associated with Cerebral Shank-3+ cell Niches in BALB/c Mice

2021 ◽  
Author(s):  
Felipe Lemos ◽  
Caio Prins ◽  
Raul Carpi-Santos ◽  
Ingrid Waclawiak ◽  
Sofia Santos ◽  
...  
Keyword(s):  
Histological Analysis ◽  
Oral Intake ◽  
Cell Junctions ◽  
Cow’S Milk ◽  
Ki 67 ◽  
Autistic Behavior ◽  
Cow's Milk ◽  
Galectin 3 ◽  
First Time ◽  
The Brain

Abstract Galectin-3 stabilizes cell-cell junctions and regulates inflammatory pathways in the gut-liver axis. Galectin-3 knockout (Lgals3−/−) mice have atypical behaviors by obscure mechanisms. Given that BALB/c mice naturally develop low-sociability, stereotypies and restrict interest, they have been included as autism experimental model. Our major aims were to investigate whether galectin-3 in the gut-liver axis interferes with autistic-like behaviors analyzing BALB/c Lgals3−/− mice or under partial inhibition of galectin-3 oral intake of cow’s milk for 7 days. Behavioral patterns were assessed using a three-chambers test, open field, and self-grooming. Histological analysis and immunohistochemistry (Galectin-3, NOS-2, Iba-1, Ki-67, Dll-4, Shank-3, Synaptophysin and Drebrin) were performed in gut, liver, and/or brain. Lgals3−/− mice amplified stereotypies, social retraction and restrict interest associated with reduction of cerebral Shank-3+ cells. In Lgals3+/+ mice, cow’s milk intake also amplified atypical behaviors, reduced galectin-3 in enterocytes and Kupffer cells, and disturbed niches of intestinal KI67+ and Dll-4+ cells and hepatic NOS2+ cells. In the brain of milk-treated mice, Iba-1+ microglial cells and NOS2+ Purkinje cells were increased whereas Shank-3+ and Drebrin+Synaptophysin+ cells were reduced suggesting, for the first time, that galectin-3 interferes with autistic behavior. Perhaps, a perspective to new therapies in genetically predisposed individuals to atypical behaviors.

The Use of Cow's Milk in Infancy

PEDIATRICS ◽  
1993 ◽  
Vol 91 (2) ◽  
pp. 515-516
Author(s):  
RONALD E. KLEINMAN
Keyword(s):  
Diabetes Mellitus ◽  
Insulin Dependent Diabetes Mellitus ◽  
Cow Milk ◽  
Cow’S Milk ◽  
Dependent Diabetes Mellitus ◽  
Single Observation ◽  
Bovine Albumin ◽  
Cow's Milk ◽  
Insulin Dependent ◽  
The Relationship

In Reply.— The Committee on Nutrition of the American Academy of Pediatrics recently recommended that the introduction of whole cow's milk into an infant's diet should be delayed until 1 year of age.1 The relationship between insulin-dependent diabetes mellitus (IDDM) and bovine albumin is well established in rat and mouse models of IDDM. However, the relationship between the ingestion of dairy products and diabetes in humans is still at a very preliminary stage. The recent report of 146 Finnish children with antibodies to a fraction of bovine albumin certainly will stimulate further investigation but, as MacLaren and Atkinson point out, this single observation does not prove that cow milk protein is either the cause or promotor of diabetes mellitus in humans.

The Hypocholesteremic Effect of Milk — A Review

1978 ◽  
Vol 41 (3) ◽  
pp. 226-235 ◽  
Author(s):  
T. RICHARDSON
Keyword(s):  
Serum Cholesterol ◽  
Orotic Acid ◽  
Human Subjects ◽  
Cholesterol Biosynthesis ◽  
Skim Milk ◽  
Fermented Milk ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Cholesterol Levels ◽  
Low Serum

Each Maasai tribesman in Africa ordinarily consumes 4–5 liters of fermented whole milk per day in addition to substantial quantities of meat. In spite of this diet high in saturated fat and cholesterol, the Maasai have low serum cholesterol levels and a very low incidence of clinical coronary heart disease. In studying this paradox, Mann and co-workers serendipitiously discovered that there is apparently a milk factor (MF) in the fermented milk responsible for the low serum cholesterol levels of the Maasai. A hypocholesteremic effect of fermented whole and skim milk was subsequently confirmed on American volunteers, each consuming 2–4 liters per day. Administration of radioactive acetate to human subjects on the fermented milk diet indicated that cholesterol biosynthesis was inhibited by MF. In later studies with human volunteers, English workers demonstrated a hypocholesteremic effect of unfermented whole and skim milk when consumed at a level of about 2 liters per day per caput for 2 weeks. Although the MF apparently exists in unfermented milk, there are suggestions that its concentration is slightly higher in fermented compared to unfermented milks. A hypocholesteremic effect of milk has also been demonstrated in rats by several researchers. Even though the identity of the MF is unknown at this time, it has been suggested that it may be 3-hydroxy-3-methylglutaric acid (HMG) and/or orotic acid. It is not known whether HMG occurs in cow's milk, but HMG is known to inhibit the rate limiting enzyme in cholesterol biosynthesis, HMG-CoA-reductase. Orotic acid does occur in cow's milk (73–122 mg/liter), and it has marked effects on lipid metabolism in rats. The hypolipemic action of orotic acid in rats is accompanied by induction of a fatty liver.

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