First Insight into the Variation of the Milk Serum Proteome within and between Individual Cows

Milk contains all nutrients needed for development of calves. One important group of components responsible for this are the milk proteins. Variation due to feed or animal health, has been studied for the most abundant milk proteins. The aim of this study was to determine the variation between and within cows for their milk serum proteome. Sample Set 1 was collected from Holstein Friesian (HF) cows between November 2011 and March 2012 and prepared using filter aided sample preparation (FASP) followed by LC-MS/MS for protein identification and quantification. The results showed that the milk serum proteome was very constant in mid lactation (four cows at five time points, p > 0.05) between 3 and 6 months in lactation. Sample Set 2 was collected from HF cows in Dec 2012 and analyzed using FASP and dimethyl labeling followed by LC-MS/MS. Significant variation in the milk serum proteome (p < 0.05) between 17 individual cows was found in Sample Set 2. The most variable proteins were immune-related proteins, which may reflect the health status of the individual cow. On the other hand, proteins related to nutrient synthesis and transport were relatively constant, indicating the importance of milk in providing a stable supply of nutrients to the neonate. In conclusion, the milk serum proteome was stable over mid lactation, but differed significantly between individuals, especially in immune-related proteins.

ctDNA in Breast Milk for Early Detection of Pregnancy Associated Breast Cancer

Pregnancy associated breast cancer (PABC) is an overall poor prognosis group compared to non-PABC breast cancer (BC), mainly due to late diagnosis. Effective screening approaches for early detection may improve its outcome. For the first time, we demonstrate the presence of cell-free tumor DNA (ctDNA) in the breast milk serum (sBM) of PABC in patients with early-stage disease and its ability to recapitulate somatic mutations present in the primary tumor. Moreover, our results demonstrate that sBM robustly surpasses plasma for tumor genetic profiling due to a prevalent shedding of ctDNA into the sBM in localized disease, as well as increased total cell-free DNA (cfDNA) abundance and integrity. Thus, we propose sBM as a potential new non-invasive liquid biopsy for a prompt detection of PABC.

Effect of different doses of acid milk serum on growth in rice culture and on soil chemical attributes

The culture of rice has great potential to constitute the production systems of annual perennial crops, mainly in small properties. This allows this system to integrate with other activities such as the dairy industry, taking advantage of the milk by-product, reducing the environmental liability for disposal in the environment. Therefore, the objective was to evaluate the growth and productivity of rice grains under different doses of acid milk serum (0 m3 ha-1, 5 m3 ha-1, 10 m3 ha-1, 20 m3 ha-1, 50 m3 ha-1, 100 m3 ha-1, and 150 m3 ha-1), in soil applications with monitoring of fertility and electrical conductivity levels. The rice was sown in the UFLA experimental field, using the BRSMG Esmeralda lineage. Seven different doses were used, divided into two applications via soil. No cover fertilization was carried out. Yield and crop growth variables were determined by monitoring the nutrient content in the soil profile and the sodification and salinization capacity of the residue. It was found that the increase in serum doses increased the electrical conductivity and the percentage of exchangeable sodium by 1.75 and 7.75 compared to the control, but did not cause the process of sodification and salinization of the soil. As acid milk serum is a significant source of potassium, its use in the soil did not promote significant grain yield. It was concluded that the acid milk serum in the doses used did not cause sodification or salinization of the soil. This residue is the safe dose that can be used as potassium and nitrogen. The acid milk serum in the tested conditions did not increase the growth of the culture.

Effect of Temperature, Added Calcium and pH on the Equilibrium of Caseins between Micellar State and Milk Serum

Micellar casein and casein monomers in milk serum are in a dynamic equilibrium. At temperature below 15–20 °C a considerable amount of casein monomers, β-casein in particular, is released from the casein micelle into the aqueous serum phase. This study investigates the effects of added calcium and related variations of pH on this peculiar equilibrium in order to minimize the amount of caseins in the serum and to better understand the casein permeation during microfiltration. The pH was varied in the range of 6.3 to 7.3 and the content of calcium was increased up to 7.5 mM by adding CaCl2. Upon equilibration, the milk was separated by ultracentrifugation and the amounts of protein in the supernatant were analyzed. It was shown that the addition of low amounts of calcium shifts the equilibrium towards the micellar casein phase and can, thus, lower the serum casein content induced at low temperatures. Relative to that, the adjustment of pH separately from the CaCl2 addition had a minor effect on casein concentration and composition in the serum.

Development of whey milk drink

At present in the Russian Federation fortified food products have gained extensive promotion as the newest and promising direction in the food industry. Almost every dairy processing enterprise has a line of fortified products in its product range. Vitamins, antioxidants, vitamin-like substances, flavoring components, micro and macro elements, phospholipids, prebiotics, probiotics, essential amino acids, polyunsaturated fatty acids can be used as enriching ingredients. On the other hand, the problem of targeted and economically profitable use of secondary milk processing resources is a significant problem. Production of cottage cheese, cheese and casein produces a liquid by-product, which is one of the largest additional sources of dietary protein and lactose as an important source of carbohydrates. The aim of the research is to develop whey fermented milk drink. The objectives of the research are to determine the effect of Jerusalem artichoke syrup on the organoleptic characteristics of the developed fermented milk drink; to optimize empirically the recipe composition of the developed fermented milk drink; to select experimentally the species composition of the starter micro flora of the developed fermented milk drink. The objects of the research are milk serum, Jerusalem artichoke syrup, ground ginger and cinnamon, starter culture on pure cultures of lactic acid microorganisms consisting of Str. thermophilus strains, viscous strains and Lbm. Bulgaricus and B. bifidum 791 in a ratio of 2:1:1. It can be concluded that the use of flavored fillers in the technology of whey fermented milk drink makes it possible to obtain a new product with competitive characteristics.