Accuracy of the FT-NIR Method in Evaluating the Fat Content of Milk Using Calibration Models Developed for the Reference Methods According to Röse-Gottlieb and Gerber

2016 ◽  
Vol 99 (5) ◽  
pp. 1305-1309 ◽  
Author(s):  
Jiri Mlcek ◽  
Lukas Dvorak ◽  
Kvetoslava Sustova ◽  
Katarzyna Szwedziak
Keyword(s):  
Reference Method ◽  
Nir Spectroscopy ◽  
Fat Content ◽  
Cow’S Milk ◽  
Calibration Model ◽  
Cow's Milk ◽  
Near Ir ◽  
Calibration Models ◽  
The Rose ◽  
Raw Cow’S Milk

Abstract The study examined the effect of the choice of reference method on the functionality and reliability of calibrations in near-IR (NIR) spectroscopy intended for measuring the fat content in raw cow's milk. The fat content in the milk samples was evaluated using methods according to either Röse-Gottlieb or Gerber. The same samples were then subjected to analysis on an Antaris FT-NIR spectrometer. Using a partial least-squares algorithm, calibration models were created for both methods from the values measured. The calibration models show very good values of standard error of calibration: 0.133 for the Gerber method and 0.095 for the Röse-Gottlieb method. These calibrations were subsequently used to analyze 30 new samples of cow's milk of undefined fat content, and the differences in the values were evaluated using statistical paired t-test to a median value at a probability level of α = 0.05. No statistically significant differences were found. It was revealed that the reference method used for calibrating the device evaluating the fat content in raw cow's milk has no effect on the functionality and reliability of the calibration model.

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.

Comparison of FT-NIR Spectroscopy and ELISA for Detection of Adulteration of Goat Cheeses with Cow’s Milk

2016 ◽  
Vol 99 (1) ◽  
pp. 180-186 ◽  
Author(s):  
Lukas Dvorak ◽  
Jiri Mlcek ◽  
Kvetoslava Sustova
Keyword(s):  
Raw Materials ◽  
Nir Spectroscopy ◽  
Competitive Elisa ◽  
Cow’S Milk ◽  
Integrating Sphere ◽  
Elisa Method ◽  
Cow's Milk ◽  
Elisa Kit ◽  
Near Ir ◽  
Commercial Milk

Abstract This study investigated the ability of two methods to detect adulteration of goat cheeses via the addition of cow's milk, with a negligible effect on the raw materials. Cheeses were produced from a mixture of goat's and cow's milk and were then analyzed by Fourier transform near-IR (FT-NIR) spectroscopy and competitive ELISA. The cheese spectra were scanned in the spectroscope in reflectance mode on an integrating sphere at 80 scans and a resolution of 4 cm−1. The spectra were evaluated via discriminant analysis, and a calibration was created via a partial least-squares algorithm to quantify the cow's milk admixture. A correlation coefficient of R = 0.999 was reached with a standard error of calibration of 0.0407. The results were statistically processed to a median value via a t-test. Adulteration detection by the ELISA method was performed using a commercial Milk Fraud/Bovine ELISA kit. It was found that the FT-NIR spectroscopy method is capable of detecting an admixture of cow's milk in goat cheese as small as 1%. The ELISA method did not return satisfactory results for the detection of adulteration with cow's milk.

scholarly journals Cow's Milk and Dairy Consumption: Is There Now Consensus for Cardiometabolic Health?

2020 ◽  
Vol 7 ◽  
Author(s):  
Sally D. Poppitt
Keyword(s):  
Dairy Products ◽  
Fat Content ◽  
Animal Origin ◽  
Cow’S Milk ◽  
Cardiometabolic Health ◽  
Inverse Association ◽  
Low Fat ◽  
Cow's Milk ◽  
Positive Effects ◽  
Dairy Consumption

Cow's milk and dairy products derived from this complex food source have long been proposed as beneficial to human health, yet underlying clinical evidence of direct benefit continues to raise controversy. Limited evidence supports positive cardiometabolic effects of a number of dairy macro- and micronutrient components including whey protein and casein, unsaturated fats, milk fat globule membrane (MFGM) and polar phospholipids, vitamin D and calcium, in addition to non-bovine components including bacterial and yeast probiotics. More controversial remain lipid components trans fats, including trans vaccenic acid, trans palmitoleic acid, and conjugated cis trans linoleic acid (CLA), plus medium-chain and odd-chain dairy fats. New evidence is rapidly identifying multiple pathways by which these dairy nutrients may effect health. Processing, including fermentation and homogenization, may also have positive effects. Conversely, the high saturated fat content of dairy has long raised concern, aligned with international guidelines to minimize dietary intake of animal-origin saturated fatty acids (SFA) to achieve better cardiometabolic health. However, led in part by observational studies and meta-analyses showing dairy to have no or even an inverse association with cardiometabolic health, evidence from randomized controlled trials (RCTs) has been scrutinized over the last 5 years, and focus on low-fat dairy has been challenged. Recent evidence supports the hypothesis that adverse effects of SFAs on metabolic health may be ameliorated when these fats are consumed within a complex matrix such as milk, cheese or yogurt, and that dairy food categories may influence outcomes as much as total fat content. For example, yogurt and high-fat, high-SFA cheese have a negative association with risk of type 2 diabetes (T2D) in many, not all, published trials. However, large sample dairy RCTs of long duration with CVD or T2D incidence as primary endpoints are lacking. This is a clear research gap, with these clinical studies required if a causative link between dairy and improved cardiometabolic health is to be confirmed and in turn promoted through dietary guidelines. Current advisories from national guidance groups such as American Heart Association (AHA) and European Society of Cardiology (ESC) continue to promote consumption of low-fat dairy products, whilst liquid milk and yogurt remain part of nutrition guidelines from joint American Diabetes Association (ADA)/European Association for Study of Diabetes (EASD) reports, and as part of a “no-one-size-fits-all” answer to diet and T2D by the ADA in their most recent 2019 Consensus Report.

Complete genomic sequence of Pseudomonas lactis bacteriophage HU1 isolated from raw cow’s milk

2019 ◽  
Vol 165 (1) ◽  
pp. 215-217
Author(s):  
Chikage Tanaka ◽  
Takahiro Nakayama ◽  
Takahiro Toba ◽  
Akiko Kashiwagi
Keyword(s):  
Genomic Sequence ◽  
Cow’S Milk ◽  
Complete Genomic Sequence ◽  
Cow's Milk ◽  
Raw Cow’S Milk ◽  
Complete Genomic

scholarly journals Fluorescence microscopy methods for the determination of somatic cell count in raw cow’s milk

2016 ◽  
Vol 61 (No. 11) ◽  
pp. 612-622 ◽  
Author(s):  
P. Zajac ◽  
S. Zubricka ◽  
J. Capla ◽  
L. Zelenakova
Keyword(s):  
Fluorescence Microscopy ◽  
Somatic Cell ◽  
Cell Count ◽  
Somatic Cell Count ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Raw Cow’S Milk

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.

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