Relevant bibliographies by topics / Milk composition

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Milk composition'

Author: Grafiati
Published: 4 June 2021
Last updated: 10 March 2023

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Journal articles on the topic "Milk composition"

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Ballard, Olivia, and Ardythe L. Morrow. "Human Milk Composition." Pediatric Clinics of North America 60, no. 1 (February 2013): 49–74. http://dx.doi.org/10.1016/j.pcl.2012.10.002.

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Lock, Adam L., and Kevin J. Shingfield. "Optimising Milk Composition." BSAP Occasional Publication 29 (2004): 107–88. http://dx.doi.org/10.1017/s0263967x00040076.

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During recent decades, the UK dairy industry has had to adjust to the introduction of milk quotas in 1984, the deregulation of milk markets in 1994, and accommodate changes in the demand for dairy products. The combination of these factors, in addition to Bovine Spongiform Encephalopathy and Foot and Mouth disease, and a fall in milk price has inevitably resulted in a restructuring of the industry, but also reinforced the need for all sectors of the industry to respond to the prevailing economic climate and changes in consumer preferences.
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D.J. Garrick and N. Lopez-Villalobos. "Potential for economic benefits to the producer from altering the composition of milk." BSAP Occasional Publication 25 (2000): 93–108. http://dx.doi.org/10.1017/s1463981500040681.

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AbstractCost–price models were developed to describe milk collection, manufacture and marketing of standardised fluid milk, butter, cheese, casein, and milk powders. Market constraints were modelled by fixing fluid milk demand to 10% or 70% of milk production. Milks representative of New Zealand Holstein-Friesian (HF) and Jersey (J) breeds, and novel technologies were considered. The true value of each milk was assessed from its own processing performance on the basis of fat, protein, lactose and volume considerations. Average milk was worth £0.193/kg when a significant fluid market exists, reducing to £0.112/kg when most milk was manufactured into concentrated dairy products for sale on the world market. Milk from different breeds varied in true value. On a per kilogram basis, HF milk was less valuable than J milk.Single and multiple component payment systems were quantified for various subsets of milk components and used to obtain predicted values of a range of milks for comparison to their true values. Values of milks that differ in composition from average milk tend to have predicted values that deviate from their true value. The extent of such bias varies depending upon the payment system considered. For example, volume-based payment over-valued HF milk and penalised J milk. Other payment systems undervalued HF milk and over–valued J milk.Payment systems should be fair, discourage unfavourable changes in composition and provide opportunities for shifts towards the production of more valuable milk. The marketing mix and the choice of payment system have major impact on the potential for economic benefits to the producer from modifying the composition of milk. Payment systems need careful, thorough investigation in concert with market research and studies into breeding and other management opportunities for modifying milk composition.A value-based payment system can encourage producers to alter the composition of their milk in order to increase revenue.
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Mayne, C. S., and F. J. Gordon. "Milk Composition – The Future." BSAP Occasional Publication 25 (2000): 317–28. http://dx.doi.org/10.1017/s1463981500040905.

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AbstractThe papers presented at this Conference have highlighted the many exciting and challenging developments occurring in relation to milk composition within the production, processing and retail sectors. Historically, review papers considering future issues in relation to milk composition have focussed on opportunities to manipulate milk constituent composition. However, the overriding issue at present, in relation to milk composition in the broadest sense, concerns consumer perception of milk and dairy products. This is particularly the case with respect to : food safety; human health and; the naturalness and wholesomeness of milk and milk products. Food safety has become a key issue for consumers given current concerns over BSE, Escherichia coli 0157, antibiotic residues and dioxin contamination. Consequently, quality assurance schemes and traceability of supply from “farm to plate” have, or will become, essential features of the liquid milk/dairy product sector.Consumer concerns regarding effects of consumption of milk/dairy products on human health have historically centred on the highly publicised link between fat consumption, particularly saturated fat, and coronary heart disease. However, more recently the less well publicised beneficial effects of milk/dairy product consumption on human health are now being recognised. These include the importance of milk and cheese as calcium sources for bone growth, which can reduce the risk of osteoporosis in later life, the positive effect of milk consumption on dental health (particularly when substituted for high–sugar soft drinks in young children) and anticarcinogenic and antiatherogenic effects mediated through the conjugated linoleic acid (CLA), butyric acid and sphingomyelin components within milk and dairy products. Increased emphasis on generic advertising of milk is essential to highlight these positive features to opinion–formers and consumers, especially when contrasted with the advertising budgets associated with competing products.Major shifts in consumer consumption patterns have occurred in the last 30 years, with increased demand for low fat products, ready meals etc. and this has led to changes in milk processors’ requirements as assessed in terms of raw milk composition and properties. Alongside this, technological advances at the production level have facilitated opportunities to accelerate the rate of genetic change in the dairy herd and to modify/adapt feeding systems to better meet processor requirements. Further opportunities exist to increase fat plus protein yield whilst improving the protein :fat ratio through genetic improvement, but opportunities for genetic improvement in the composition of protein and fat fractions appear more limited. Alteration of protein, and particularly milk fat composition (e.g. enhanced unsaturated fatty acid and CLA contents) can be much more readily attained by modifying the diet of the dairy cow, and large scale projects using this approach are already delivering improved products to the consumer. One of the most excitingareas in terms of use of milk as a raw material relates to the production of both natural and induced bioactive components. In future, the mammary gland of the dairy cow may well be viewed as a bioreactor with the potential to synthesise large quantities of high value proteins. Use of transgenics, whilst potentially facilitating production of high value therapeutic or food ingredient components, is likely to be limited by consumer resistance to genetically modified dairy cows.Development of niche markets for tailor–made milks and milk products (including organic produce), achieved through dietary manipulation, will require increased vertical integration between animal feed suppliers, milk producers, milk processors and food retailers. Increasing consideration in the future will also have to be given to the potential change in milk composition/processing characteristics mediated through changes in production systems, such as seasonality of calving, use of extended lactations and adoption of new milking systems e.g. robotic milking. Finally, the concept of naturalness and wholesomeness of milk and dairy products is also a major consideration for the consumer. We must be careful in adopting new technologies, whether at the level of on farm production e.g. animal breeding and feeding, or at the processing level e.g. food irradiation and high pressure processing, to ensure that the attributes of naturalness and wholesomeness of milk and milk products are retained.
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Mačuhová, Lucia, Vladimír Tančin, and Juliana Mačuhová. "The effect of milking frequency on milk yield and milk composition in ewes." Czech Journal of Animal Science 65, No. 2 (February 25, 2020): 41–50. http://dx.doi.org/10.17221/254/2019-cjas.

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Milking frequency is the main factor regulating milk yield and milk quality if feeding, welfare, health, and environmental conditions are adequate. Milk yield and composition are substantially influenced by breed, and consequently the breed has an impact on both factors at a different frequency of milking. Further, the size of cisternal compartment plays an important role in accommodating secreted milk between milkings. Thus, ewes with large cisterns (i.e. large cisternal area, high cisternal milk percentage, and delayed tight junction opening during milk stasis) adapt themselves better to longer milking intervals than ewes with a small cistern. The increase of milking frequency from two to three times a day can lead to an increase of milk yield in the range of 3 to 36%. On the other hand, the reduction of milking frequency from twice to once a day can decrease milk yield from 9 to 67%. Two milkings per week could be omitted with no negative effects on milk yield, milk composition, and somatic cell count in ewes with large cisterns. However, besides the breed and cistern storage capacity, the results in literature show that the effects of milking frequency on milk yield and milk composition can vary according to the stage of lactation, individual animal, production level, practice of stripping, and duration of changed frequency. The right use of different milking frequency strategies can result in increased milk yield or in significant savings in labour and time spent in the milking parlour with negligible or no negative effects on milk yield and composition.
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Ciappesoni, G., JPřibyl, M. Milerski, and V. Mareš. "Factors affecting goat milk yield and its composition." Czech Journal of Animal Science 49, No. 11 (December 13, 2011): 465–73. http://dx.doi.org/10.17221/4333-cjas.

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The aim of the paper was to prove the accuracy of various statistical models of vari­ance analysis for estimation of systematic factors that influence milk yield and fat and protein content in dairy goats. Data on daily milk production recorded by methods AT, AC or A4 for the population of Czech White Shorthaired Goats over 1992–2002 was used for calculations. A total of 78 736 test day from 6 234 goats were analysed. Average daily milk production was 3.09 kg with 3.72% of fat and 2.84% of protein. Variability of examined traits was significantly influenced by effects of herd-year or herd-test day, litter size, parity, season of kidding, stage of lactation and the combined effect parity-year-season of kidding. The variants of model equations in which complex effects of herd-year were replaced by effects of herd-test day showed higher values of reliability for the three traits analysed.  
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Hettinga, David H. "Why Alter Milk Composition?" Journal of Dairy Science 72, no. 10 (October 1989): 2790–800. http://dx.doi.org/10.3168/jds.s0022-0302(89)79425-x.

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Zimmer, J. Paul. "Handbook of Milk Composition." Journal of Human Lactation 12, no. 4 (December 1996): 328. http://dx.doi.org/10.1177/089033449601200427.

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Jelen, P. "Handbook of milk composition." International Dairy Journal 6, no. 11-12 (November 1996): 1223–24. http://dx.doi.org/10.1016/s0958-6946(96)00027-1.

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O'BRIEN, BERNADETTE, GERARD RYAN, WILLIAM J. MEANEY, DAVID McDONAGH, and ALAN KELLY. "Effect of frequency of milking on yield, composition and processing quality of milk." Journal of Dairy Research 69, no. 3 (August 2002): 367–74. http://dx.doi.org/10.1017/s0022029902005605.

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The objective was to determine the effect of once-daily milking (ODM) and omitting one evening milking each week (13TWM), in late lactation on milk production, composition and processability. Seventy-two cows were assigned to three treatments (ODM, 13TWM and twice-daily milking [TDM]) from 4 October to 12 December. Cows were on average 218 d into lactation at the start of the trial, and all cows were managed similarly throughout the trial. Milk yields and gross milk composition of cows on all treatments were measured, and milk samples for detailed compositional and processability analysis were collected from TDM and ODM treatments at two consecutive milkings and at one milking each week, respectively. Milk yield was significantly reduced (P<0.001) and milk fat and protein concentrations were increased (P<0·01) with ODM compared with TDM. Milk yield and fat and protein concentrations of milk from TDM and 13TWM herds were similar. Casein concentrations in ODM and TDM milks were similar, but ODM milk had a higher (P<0·05) whey protein content. Somatic cell count of ODM and TDM milks was similar. Rennet coagulation time (RCT) and curd firmness (A60) of milk were not affected by milking frequency. However, rate of curd aggregation (K20) of ODM milk was reduced (P<0·05) compared with that of TDM milk. Plasmin activity in ODM milk was numerically higher than in TDM milk, but the effect was not significant. ODM milk had higher NAGase activity than TDM milk (P<0·01). In conclusion, once daily milking reduced milk yield by 29% and did not adversely affect the processability of milk. Moreover, one evening milking per week could be eliminated without adverse effects on milk yield or composition.
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Dissertations / Theses on the topic "Milk composition"

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Elkashef, Abdelaziz A. "Dry calibration milks for calibrating infrared milk analyzers." Thesis, McGill University, 1990. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=59816.

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Calibration powders were developed using combinations of milk ingredients for the purpose of calibration of infrared milk analyzers. They were shown to be capable of producing calibrations very similar to conventional calibration milks available commercially. A subsequent collaborative study was carried out involving nine laboratories to assess the performance of the preformulated powders in industrial quality control, payment and dairy herd analysis laboratories. The calibration powders were shown to produce consistent calibrations within laboratories and between laboratories and met AOAC specifications in terms of accuracy and repeatability. The reconstituted solutions were shown to be stable for up to 6 h at 40$ sp circ$C and could be stored under refrigerated conditions and used for repeated analyses for up to 21 days without apparent deterioration in calibration performance. It was concluded that the calibration powders perform as well as conventional calibrants, were more consistent overall and suitable for any calibration application. The calibration powders have the stability and performance characteristics to serve as reference standards for monitoring instrument performance and would be a useful tool for accrediting payment and dairy herd analysis laboratories.
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Hallén, Elin. "Coagulation properties of milk : association with milk protein composition and genetic polymorphism /." Uppsala : Department of Food Science, Swedish University of Agricultural Sciences, 2008. http://epsilon.slu.se/200875.pdf.

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McDermott, Audrey Ann. "Genetics of milk protein composition and milk colour in irish dairy cattle." Doctoral thesis, Università degli studi di Padova, 2017. http://hdl.handle.net/11577/3426223.

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The overall aim of this thesis was to determine the feasibility of breeding for improved milk quality and in particular protein fractions, free amino acids (FAA) and milk colour. To breed for a characteristic such as milk quality it must be; (i) economically or socially important (ii) exhibit genetic variation (i.e be heritable), and (iii) be measurable or genetically correlated with a measurable trait. Gold standard data was determined from 715 milk samples. Spectral data used consisted of ~ 95,000 milk samples from seven research herds and ~ 40,000 milk samples (morning and evening milk samples combined) from 69 commercial herds. The greatest correlation coefficients of external validation obtained for protein fractions, FAA and milk colour were 0.74 (total casein), 0.75 (glycine) and 0.72 (yellowness), respectively. Milk protein fractions and FAA change across calendar months of the year, stage of lactation and parity. A peak in the concentration of all casein fractions was evident in the months of August, September and October. The concentration of glutamic acid was greatest during the months of February, March, April and June when adjusted for milk yield. Changes in individual milk protein fractions and FAA across calendar months of the year and across stages of lactation could provide useful input parameters for decision support tools in the management of product portfolios by processors over time. Heritability of the predicted protein fractions and FAA ranged from 0.04 (beta casein) to 0.61 (total lactoglobulin) and from 0.05 (aspartic acid) to 0.58 (serine), respectively. The coefficient of genetic variation of gold standard protein fractions and FAA ranged from 3.01 (alpha lactalbumin) to 22.98 (total lactoglobulin) and from 1.01 (glutamic acid) to 25.65 (serine), respectively. Milk colour traits were low to moderately heritable ranging from 0.29 (lightness) to 0.35 (yellowness), respectively. The coefficient of genetic variation of milk colour ranged from 0.37 (lightness) to 1.72 (greeness), respectively. Results from this thesis clearly show that some protein fractions, some FAA and milk colour are predictable from MIRS and these predictions exhibit genetic variation and thus breeding for improved milk quality is feasible. The outcome of this thesis is primarily that the prediction of these traits by MIRS could benefit the dairy breeding industry worldwide through genetic selection of animals with higher quality milk and allowing for the more accurate selection of milk for human consumption, infant milk formula, and cheese production. The generated predictions could also be useful for herd and processor management strategies.
L’obiettivo generale della presente tesi è stato quello di determinare la possibilità di poter migliorare, tramite programmi di selezione genetica, la qualità del latte e in particolare le frazioni proteiche, gli amino acidi liberi (FAA) e il colore. Per essere migliorato geneticamente un carattere (incluso la qualità del latte) deve: i) essere di importanza, sia essa economica o anche sociale; ii) esibire variabilità genetica, ossia deve essere ereditabile; iii) essere misurabile o correlato geneticamente con un carattere che sia misurabile. Le analisi di riferimento per i suddetti parametri di qualità del latte sono state determinate su 715 campioni di latte. Il dataset di spettri includeva misurazioni infrarosse su circa 95 000 campioni di latte raccolti in sette aziende sperimentali, mentre altri circa 40 000 spettri (determinati su campioni di latte di entrambe le mungiture giornaliere) erano provenienti da 69 aziende commerciali. I più alti coefficienti di correlazione, in validazione esterna, ottenuti per frazioni proteiche, FAA e colore del latte sono stati rispettivamente di 0.74 (caseine totali), 0.74 (glicina) e 0.72 (indice del giallo). Le frazioni proteiche del latte e gli FFA hanno dimostrato variazioni tra mesi dell’anno, tra stadi di lattazione e tra ordini di parto. Un picco nella concentrazione di tutte le frazioni caseiniche è stato evidente nei mesi di Agosto, Settembre ed Ottobre. La concentrazione di acido glutammico è stata maggiore nei mesi di Febbraio, Marzo, Aprile e Giugno a parità di produzione di latte giornaliera. Le variazioni di frazioni proteiche e FAA attraverso mesi dell’anno e stadi di lattazione possono fornire all’industria di trasformazione lattiero-casearia uno strumento per gestire il proprio portafoglio prodotti lungo uno specifico periodo produttivo. I valori di ereditabilità dei fenotipi predetti hanno avuto un minimo di 0.04 (beta caseina) ed un massimo di 0.61 (lattoglobulina totale) per le frazioni proteiche, mentre per quanto riguarda gli FAA hanno variato tra 0.05 (acido aspartico) e 0.58 (serina). Il coefficiente di variazione genetico per frazioni proteiche misurate ha variato tra 3.01% (alfa lattoalbumina) e 22.98% (lattoglobulina totale), mentre per gli FFA misurati ha variato tra 1.01% (acido glutammico) e 25.65% (serina). Il caratteri di colore del latte hanno dimostrato una ereditabilità medio-bassa, con un range compreso tra 0.29 (luminosità) e 0.35 (indice del giallo). Il coefficiente di variazione genetico del colore del latte ha avuto un minimo di 0.37% (luminosità) ad un massimo di 6.68% (indice del giallo). I risultati della presente tesi dimostrano chiaramente che alcune frazioni proteiche, alcuni FAA e il colore del latte sono di possibile predizione attraverso la tecnologia nel medio-infrarosso, e tali fenotipi predetti hanno variabilità genetica il che implica che programmi di selezione per migliorare la qualità del latte sono possibili. I risultati principali di questa tesi sono che le predizioni di questi caratteri usando la spettroscopia nel medio infrarosso possono rappresentare un beneficio per gli allevatori di vacche da latte attraverso la selezione genetica di animali con una migliore qualità del latte. Inoltre, questa tesi offre delle opportunità per una selezione più accurata del latte destinato al consumo umano, alla produzione di latte per neonati e alla produzione di formaggio. Inoltre, tali predizioni possono rappresentare dlle opportunità per il management aziendale e industriale.
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Ueda, Ayako. "Relationship among milk density, composition, and temperature." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp01/MQ43229.pdf.

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Rogers, Sheryle Ann. "The influence of somatic cell count on milk composition and milk product quality." Thesis, Queensland University of Technology, 1986. https://eprints.qut.edu.au/35983/1/35983_Rogers_1986.pdf.

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Mastitis is the most common and economically the most important disease of dairy cattle throughout the world. However in Australia, there is an absence of scientifically based data using herd bulk milk supplies. Animals from each of two farms were divided into three groups based on milk sec and NAGase contents. Milk collected from these animals over a two year period was used to study the influence of sec (as a measure of mastitic infection) on milk composition and milk product quality. Milk compositional studies indicated that log sec was positively correlated to the NCN, BSA, chloride, sodium, NAGase (P<0.005), K-casein, {-casein (P<0.01) and IgG (P<0.05) contents, the pH level (P<0.005) and the NCN:total nitrogen, chloride:lactose and sodium:potassium ratios (P<0.005). Log sec was negatively correlated to the SNF, lactose (P<0.005), ft-casein, ~-lactalbumin, ~-lactoglobulin, soluble calcium (P<0.01), total solids, casein and total calcium (P<0.005) contents and the casein:total protein ratio (P<0.005). When milk samples were grouped into sec categories, results indicated that samples with an sec of greater than 500 000 cells/ml were compositionally inferior to samples with an sec of less than 500 000 cells/ml. Pasteurised milk studies indicated that the organoleptic quality of samples with an sec of less than 1 000 000 cells/ml was generally superior to the organoleptic quality of samples with an sec greater than 1 000 000 cells/ml. Skim milk yoghurt studies indicated that the organoleptic quality of both unsweetened and sweetened yoghurts manufactured from milk with an sec of less than 250 000 cells/ml were superior when compared to yoghurtsmanufactured from milk with an sec of greater than 250 000 cells/ml. The rennet coagulating time of milk was significantly longer when the sec became greater than 500 000 cells/ml. Cheddar cheese manufactured from milk with an sec of greater than 500 000 cells/ml had higher moisture and MFFS and lower fat, FDM and pH. Increased losses of fines (P<0.05) into the whey resulted in lower cheese yields (P<0.10). Log sec was negatively correlated to both cheese flavour and body and texture grades (P<0.10) at six months of age. Cheeses became softer, less springy (P<0.10) and cohesive, more adhesive (P<0.05), and less stringy (P<0.05) as the sec of the milk increased. Skim milk powder studies indicated that the effects of elevated sec on skim milk powder properties and organoleptic quality were minimal. From the results obtained in this study it is suggested that sec threshold values of 1 000 000 and 500 000 cells/ml should be used for market milk and manufacture milk supplies respectively.
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Yanping, Lou. "Effects of milk composition on cheesemaking and coagulating properties." Thesis, McGill University, 1991. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=60527.

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A total of 596 milk samples with varying fat (3.0 to 4.0%) and protein (3.0 to 4.0%) contents were used to make laboratory-scale cheese and to determine coagulating properties. Higher levels of fat and protein in milk were associated with higher cheese yield. Milk protein has greater effect on cheese yield than milk fat. Adjusted yield increased by 1.91 and 1.29% for every percentage increase in the protein and fat of milk, respectively. Higher levels of fat in milk produced a cheese containing higher fat content and lower protein content. Similarly, higher levels of protein in milk produced higher protein content and lower fat content of cheese. Higher protein to fat ratio (or casein to fat ratio) in milk was associated with better efficiency of fat retention in the cheese. Casein retention in the cheese was not affected by the levels of fat and protein, or protein to fat ratio in milk. Milk adjusted for fat and protein resulted in delayed coagulation and a significant decrease in the curd firmness when compared with unadjusted bulk tank milk having the same levels of the two components.
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Åkerlind, Maria. "Milk composition and metabolism of cows selected for high or low milk-fat concentration /." Uppsala : Swedish Univ. of Agricultural Sciences (Sveriges lantbruksuniv.), 1999. http://epsilon.slu.se/avh/1999/91-576-5702-5.pdf.

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Wedholm, Anna. "Variation in milk protein composition and its importance for the quality of cheese milk /." Uppsala : Dept. of Food Science, Swedish University of Agricultural Sciences, 2008. http://epsilon.slu.se/200813.pdf.

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Kassaye, Tarik. "The microbiological and chemical composition of "Ititu" and factors affecting its production /." Thesis, McGill University, 1990. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=59870.

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"Ititu" is a concentrated fermented milk utilized by Borana pastoralists in Southern Ethiopia. The effect of types of container used (glass, fibrous), smoking (smoked, non-smoked) and whey withdrawal (whey, non-whey withdrawn) treatments on the microbiological and chemical compositions of the fermented milks were investigated over a storage period of 28 days. Microbiological results indicated that the type of container used had significant effect (p $>$ 0.05) on total bacterial count (TBC) and lactic acid bacterial counts (LAB) for Weeks 1, 2, 3 and 4 and on coliform count (COLI) for Weeks 3 and 4. These counts determined for the fermented milks in the glass containers were found to be significantly lower compared to those in the fibrous vessels. There was significant difference (p $>$ 0.05) in the overall proximate composition for container and whey withdrawal treatments compared to smoking treatment.
An increased breakdown of the major caseins ($ alpha sb{ rm s1}$ and $ beta$) over the storage period was indicated.
A significant increase was noted on the content of the free amino acids compared to the total amino acids over the storage period.
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Wade, Theresa. "The electroacoustics of milk suspensions." Thesis, The University of Sydney, 1996. https://hdl.handle.net/2123/27567.

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The zeta potential and size distribution of casein micelles and fat globules from bovine milk have been investigated with the relatively new technique of electroacoustics. This technique requires no dilution or change of environment of the casein micelles or fat globules. The zeta potential obtained at natural pH for casein micelles from a commercial skim milk suspension was —18 mV and the median diameter was 0.2 um A zeta potential of —19 mV was obtained for homogenized fat globules from a commercial milk suspension, a zeta potential of —22 mV was obtained for natural fat globules from a commercial cream suspension and a zeta potential of —36 mV was obtained for fat globules from a recombined milk suspension. The median sizes obtained for the fat globules from the various suspensions were reasonable but at present electroacoustics cannot give a true indication of the spread of the size distribution for the fat globules. Two processes used in the dairy industry were investigated with electroacoustics. The size and zeta potential of casein micelles were monitored during acidification and renneting. For both processes it was found that the trends in zeta potential obtained with electroacoustics during the two processes agreed extremely well with trends reported in the literature. However, the trends in size observed with electroacoustics were different fiom trends reported in the literature. The difi‘erences in the trends in size of the casein micelles obtained during the renneting and acidification processes have been explained in terms of structural changes occurring to the casein micelles during the two processes. Hence the technique of electroacoustics can not only measure zeta potential and apparent particle size but may be able to monitor structural changes in particles during various processes.
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Books on the topic "Milk composition"

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G, Jensen Robert, ed. Handbook of milk composition. San Diego: Academic Press, 1995.

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S, Welch R. A., ed. Milk composition, production, and biotechnology. Wallingford, Oxon, UK: CAB International, 1997.

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Urashima, Tadasu. Milk oligosaccharides. Hauppauge, N.Y: Nova Science Publishers, 2011.

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F, Harding, ed. Milk quality. London: Blackie Academic & Professional, 1995.

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Zsuzsanna, Bo sze, ed. Bioactive components of milk. New York, NY: Springer, 2008.

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F, Fox P., and McSweeney P. L. H, eds. Advanced dairy chemistry. 3rd ed. New York, N.Y: Springer, 2003.

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Edmund, Renner, ed. Micronutrients in milk and milk-based food products. London: Elsevier Applied Science, 1989.

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Rekik, Boulbaba. Milk production. Hauppauge, N.Y: Nova Science, 2011.

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F, Fox P., ed. Developments in dairy chemistry. London: Elsevier Applied Science, 1989.

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Benitez, Rafael Mauro, and Gustavo M. Ortero. Whey: Types, composition and health implications. Hauppauge, N.Y: Nova Science Publishers, 2012.

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Book chapters on the topic "Milk composition"

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Aurand, Leonard W., A. Edwin Woods, and Marion R. Wells. "Milk and Milk Products." In Food Composition and Analysis, 543–95. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-015-7398-6_12.

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Lawrence, R. C., and J. Gilles. "Cheese Composition and Quality." In Milk, 111–21. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-017-5571-9_12.

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van Es, A. J. H., and S. Tamminga. "Intake and Composition of Tropical Feeds." In Milk, 573–83. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-017-5571-9_66.

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Jenness, Robert. "Composition of Milk." In Fundamentals of Dairy Chemistry, 1–38. Boston, MA: Springer US, 1988. http://dx.doi.org/10.1007/978-1-4615-7050-9_1.

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Loughnan, Myles, and Kirsty Mehring-Le-Doare. "Breast Milk Composition." In Encyclopedia of Evolutionary Psychological Science, 1–8. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-319-16999-6_828-1.

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Nickerson, S. C. "Milk production: Factors affecting milk composition." In Milk Quality, 3–24. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2195-2_2.

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Bassette, Richard, and Judith S. Acosta. "Composition of Milk Products." In Fundamentals of Dairy Chemistry, 39–79. Boston, MA: Springer US, 1988. http://dx.doi.org/10.1007/978-1-4615-7050-9_2.

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van den Berg, J. C. T. "Composition and Quality of Milk as a Basis for Payment of Farmers." In Milk, 233–38. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-017-5571-9_26.

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Mehta, Bhavbhuti M. "Chemical Composition of Milk and Milk Products." In Handbook of Food Chemistry, 1–34. Berlin, Heidelberg: Springer Berlin Heidelberg, 2015. http://dx.doi.org/10.1007/978-3-642-41609-5_31-1.

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Mehta, Bhavbhuti M. "Chemical Composition of Milk and Milk Products." In Handbook of Food Chemistry, 511–53. Berlin, Heidelberg: Springer Berlin Heidelberg, 2015. http://dx.doi.org/10.1007/978-3-642-36605-5_31.

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Conference papers on the topic "Milk composition"

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Spitzer, Kyle, Rainer Kuennemeyer, Murray Woolford, and Rod Claycomb. "On-line milk spectrometry: analysis of bovine milk composition." In SPIE Proceedings, edited by Jose F. Lopez, Chenggen Quan, Fook Siong Chau, Francisco V. Fernandez, Jose Maria Lopez-Villegas, Anand Asundi, Brian Stephen Wong, Jose M. de la Rosa, and Chwee Teck Lim. SPIE, 2005. http://dx.doi.org/10.1117/12.621888.

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Gridneva, Zoya, Isabella Norrish, Azhar Sindi, Vanessa S. Sakalidis, Mya Thway Tint, Sharon L. Perrella, Mark P. Nicol, and Donna T. Geddes. "Effect of Human Milk Components on Infant Growth and Body Composition." In More Than Milk Lactation Science Symposium. Basel Switzerland: MDPI, 2023. http://dx.doi.org/10.3390/proceedings2023084004.

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Ward, Ellen, Ni Yang, Beverly S. Muhlhausler, Gabriela E. Leghi, Merryn J. Netting, Matthew J. Elmes, and Simon C. Langley-Evans. "Changes to Breast Milk Composition following Increased Maternal Sugar and Fat Consumption." In More Than Milk Lactation Science Symposium. Basel Switzerland: MDPI, 2023. http://dx.doi.org/10.3390/proceedings2023084007.

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Eu, Kristin, Renee McGregor, Stephanie Melanko, Aik Ping Tay, Adelle McArdle, Ching Tai Lai, Donna T. Geddes, Patricia Gaunt, and Leanda McKenna. "The Effects of Therapeutic Ultrasound on Breastmilk Composition: A Quasi-Experimental Pre-Post Design Study." In More Than Milk Lactation Science Symposium. Basel Switzerland: MDPI, 2023. http://dx.doi.org/10.3390/proceedings2023084011.

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Derzhapolskaya, Yulia I., and Svetlana L. Gribanova. "Safety assessment of milk albumin enriched with protein-vitamin composition." In Агропромышленный комплекс: проблемы и перспективы развития. Благовещенск: Дальневосточный государственный аграрный университет, 2022. http://dx.doi.org/10.22450/9785964205517_4_11.

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Gutov, N. "STUDY OF FRACTIONAL COMPOSITION OF PROTEINS OF MILK-PROTEIN CONCENTRATES." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-36.

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Purpose: to study the fractions of casein proteins and whey proteins with reference to their molecular weight values. Consider the nature of microfiltration and diafiltration processes actively accepted in the separation of casein proteins from whey proteins. Describe the process of removing pathogenic microflora from defatted mo-lock using ceramic membranes.
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Michalski, Marie-Caroline, Cecile Vors, Corinne Malpuech-Brugere, Dominique Rainteau, Emilie Gauliard, Hubert Vidal, Lemlih Ouchchane, and Lydie Humbert. "Impact of milk polar lipid supplementation on postprandial bile acid composition." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/pklq6155.

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Justification: Bile acids (BA) are the end products of cholesterol catabolism and may act as signalling molecules and metabolic regulators of energy homeostasis. Disorders in BA metabolism can lead to liver and cardiovascular diseases. In a 4-week double-blind RCT (VALOBAB-C), we demonstrated that the daily consumption of a cream cheese enriched with 3 or 5g of milk polar lipids (PL) improved lipid metabolism by reducing hypercholesterolemia in overweight postmenopausal women. Objective: We aimed to determine the effect of milk PL on circulating BA in the fasting and postprandial state. Methods: In the VALOBAB-C trial, postprandial metabolic explorations (0-480min) were performed before and after the intervention, including a standardized high fat-high sucrose breakfast at fasting and a standardized lunch containing the test cream cheese at 240 min. Fasting and postprandial serum bile acid composition was analysed by HPLC-MS/MS. Results: The milk PL intervention slightly increased total fasting BA concentrations (ΔAfter-Before) (PPL=0.03), with no significant effect on BA species profile (% of total BA). Total BA concentration was not impacted during the postprandial period, but the primary/secondary BA ratio was significantly decreased in both milk PL groups versus control. Milk PL decreased the relative abundance of primary BA (PPL=0.02), increased Tauro-conjugated BA (Pgroup=0.02) and highly decreased Glyco-conjugated BA. Proportions of several species were also decreased during the postprandial period, among which GLCA (glycolithocholic acid). The latter is derived from lithocholic acid, whose accumulation is toxic. Such results provide new insights in the knowledge of BA metabolism, and a potential link with the cholesterol-lowering effects of milk PL deserves to be investigated. Significance of the research to the AOCS membership: H&N, EAT and PL division members can be interested by this research regarding lipid ingredients of functional interest and their impact on relevant biomarkers involved in lipid metabolism.
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CSANÁDI, JÓZSEF, JÓZSEF FENYVESSY, and ILDIKÓ BAJÚSZ. "FATTY ACID COMPOSITION OF TSIGAI SHEEP MILK AS A PHYSIOLOGICAL ADVANTAGE." In Proceedings of the 9th International Symposium on Interdisciplinary Regional Research. WORLD SCIENTIFIC, 2008. http://dx.doi.org/10.1142/9789812834409_0019.

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Fedorova, Zinaida, and Vladimir Zarudnyy. "CHANGE OF DAIRY PRODUCTIVITY IN COWS WHEN REPLACING SOY GRAINS IN DIETS WITH EXTRUDED LUPINE." In Multifunctional adaptive fodder production 26 (74). ru: Federal Williams Research Center of Forage Production and Agroecology, 2021. http://dx.doi.org/10.33814/mak-2021-26-74-111-117.

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The positive effect of extruded lupine grain in the composition of compound feed on the increase in milk productivity of cows was established, which made it possible to receive an additional 112 kg of milk and profit from the sale of milk — 1635 rubles on average per 1 head for the entire study period (75 days). An improvement in the qualitative composition of milk was revealed: the mass fraction of fat in cows in the experimental group was increased to 4.13%, compared to 3.87% in the control group; the mass fraction of protein in cows in the experimental group was 3.38%, while in cows in the control it was 3.27%.
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Yuan, Tinglan. "Fatty acid and triacylglycerol composition of breast milk during different lactation stages." In Virtual 2020 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2020. http://dx.doi.org/10.21748/am20.217.

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Reports on the topic "Milk composition"

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Bobe, Gerd, A. E. Gene Freeman, Gary L. Lindberg, and Donald C. Beitz. Milk Protein Genotypes Explain Variation of Milk Protein Composition. Ames (Iowa): Iowa State University, January 2004. http://dx.doi.org/10.31274/ans_air-180814-614.

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Barash, Itamar, and Robert Rhoads. Translational Mechanisms Governing Milk Protein Levels and Composition. United States Department of Agriculture, 2006. http://dx.doi.org/10.32747/2006.7696526.bard.

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Original objectives: The long-term goal of the research is to achieve higher protein content in the milk of ruminants by modulating the translational apparatus of the mammary gland genetically, nutritionally, or pharmacologically. The short-term objectives are to obtain a better understanding of 1) the role of amino acids (AA) as regulators of translation in bovine and mouse mammary epithelial cells and 2) the mechanism responsible for the synergistic enhancement of milk-protein mRNA polyadenylation by insulin and prolactin. Background of the topic: In many cell types and tissues, individual AA affect a signaling pathway which parallels the insulin pathway to modulate rates and levels of protein synthesis. Diverse nutritional and hormonal conditions are funneled to mTOR, a multidomain serine/threonine kinase that regulates a number of components in the initiation and elongation stages of translation. The mechanism by which AA signal mTOR is largely unknown. During the current grant period, we have studied the effect of essential AA on mechanisms involved in protein synthesis in differentiated mammary epithelial cells cultured under lactogenic conditions. We also studied lactogenic hormone regulation of milk protein synthesis in differentiated mammary epithelial cells. In the first BARD grant (2000-03), we discovered a novel mechanism for mRNA-specific hormone-regulated translation, namely, that the combination of insulin plus prolactin causes cytoplasmic polyadenylation of milk protein mRNAs, which leads to their efficient translation. In the current BARD grant, we have pursued the signaling pathways of this novel hormone action. Major conclusions/solutions/achievements: The positive and negative signaling from AA to the mTOR pathway, combined with modulation of insulin sensitization, mediates the synthesis rates of total and specific milk proteins in mammary epithelial cells. The current in vitro study revealed cryptic negative effects of Lys, His, and Thr on cellular mechanisms regulating translation initiation and protein synthesis in mammary epithelial cells that could not be detected by conventional in vivo analyses. We also showed that a signaling pathway involving Jak2 and Stat5, previously shown to lead from the prolactin receptor to transcription of milk protein genes, is also used for cytoplasmic polyadenylation of milk protein mRNAs, thereby stabilizing these mRNAs and activating them for translation. Implications: In vivo, plasma AA levels are affected by nutritional and hormonal effects as well as by conditions of exercise and stress. The amplitude in plasma AA levels resembles that applied in the current in vitro study. Thus, by changing plasma AA levels in the epithelial cell microenvironment or by sensitizing the mTOR pathway to their presence, it should be possible to modulate the rate of milk protein synthesis. Furthermore, knowledge that phosphorylation of Stat5 is required for enhanced milk protein synthesis in response to lactogenic opens the possibility for pharmacologic approaches to increase the phosphorylation of Stat5 and, thereby, milk protein production.
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Wells, Stephanie, Nikki Ferwerda, and Leo L. Timms. Evaluation of Mare Milk Composition / Quality during Lactation. Ames (Iowa): Iowa State University, January 2012. http://dx.doi.org/10.31274/ans_air-180814-7.

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Bobe, Gerd, Gary L. Lindberg, and Donald C. Beitz. Regulation of Periparturient Milk Composition in Jersey Cattle. Ames (Iowa): Iowa State University, January 2008. http://dx.doi.org/10.31274/ans_air-180814-757.

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Barash, Itamar, and Robert E. Rhoads. Translational Mechanisms that Govern Milk Protein Levels and Composition. United States Department of Agriculture, November 2004. http://dx.doi.org/10.32747/2004.7586474.bard.

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Original objectives: The long term objective of the project is to achieve higher content of protein in the milk of ruminants by modulating the translational machinery in the mammary gland. The first specific aim of the BARD proposal was to characterize responsiveness of various experimental systems to combination of lactogenic hormones and amino acids with particular emphasis on discrimination between the control of total protein synthesis and milk protein synthesis. Based on the results, we planned to proceed by characterizing the stage of protein synthesis in which the stimulation by lactogenic hormones and amino acid occur and finally we proposed to identify which components of the translation machinery are modified. Background to the topic: Milk protein is the most valuable component in milk, both for direct human consumption and for manufacturing cheese and other protein-based products. Attempts to augment protein content by the traditional methods of genetic selection and improved nutritional regimes have failed. The proposal was based on recent results suggesting that the limiting factor for augmenting protein synthesis in the bovine mammary gland is the efficiency of converting amino acids to milk proteins. Major conclusions, solutions, achievements: Insulin and prolactin synergistically stimulate â-casein mRNA translation by cytoplasmatic polyadenylation. The interaction between insulin and prolactin was demonstrated two decades ago as crucial for milk-protein synthesis, but the molecular mechanisms involved were not elucidated. We found in differentiated CID 9 mouse mammary epithelial cells line that insulin and prolactin synergistically increases the rate of milk protein mRNA translation. We focused on â-casein, the major milk protein, and found that the increase in â-casein mRNA translation was reflected in a shift to larger polysomes, indicating an effect on translational initiation. Inhibitors of the PI3K, mTOR, and MAPK pathways blocked insulin-stimulated total protein and â-casein synthesis but not the synergistic stimulation. Conversely, cordycepin, a polyadenylation inhibitor, abolished synergistic stimulation of protein synthesis without affecting insulin-stimulated translation. The poly(A) tract of â-casein mRNA progressively increased over 30 min of treatment with insulin plus prolactin. The 3’-untranslated region of â-casein mRNA was found to contain a cytoplasmic polyadenylation element (CPE), and in reporter constructs, this was sufficient for the translational enhancement and mRNA-specific polyadenylation. Furthermore, insulin and prolactin stimulated phosphorylation of cytoplasmic polyadenylation element binding protein (CPEB) but did not increase cytoplasmic polyadenylation.
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Harryman, Kelly, Alyssa Meyers, Nicole S. Ferwerda, and Leo L. Timms. Evaluation of Mare’s Milk Composition and Quality during Lactation. Ames (Iowa): Iowa State University, January 2013. http://dx.doi.org/10.31274/ans_air-180814-957.

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Schoonmaker, Jon P., Rafael A. Nafikov, James M. Reecy, Diane E. Spurlock, and Jenny Minick-Bormann. Genetic Analysis of Fatty Acid Composition of Milk: Basis for Improvement of the Healthfulness of the U.S. Milk Supply. Ames (Iowa): Iowa State University, January 2008. http://dx.doi.org/10.31274/ans_air-180814-155.

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Bobe, Gerd, Shelly Zimmerman, Earl G. Hammond, Gene Freeman, Paul A. Porter, Cindy M. Luhman, and Donald C. Beitz. Butter Composition and Texture from Cows with Different Milk Fatty Acid Compositions Fed Fish Oil or Roasted Soybeans. Ames (Iowa): Iowa State University, January 2008. http://dx.doi.org/10.31274/ans_air-180814-15.

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Donovan, Sharon, Kathryn Dewey, Rachel Novotny, Jamie Stang, Elsie Taveras, Ronald Kleinman, Ramkripa Raghavan, et al. Dietary Patterns during Lactation and Human Milk Composition and Quantity: A Systematic Review. U.S. Department of Agriculture, Food and Nutrition Service, Center for Nutrition Policy and Promotion, Nutrition Evidence Systematic Review, July 2020. http://dx.doi.org/10.52570/nesr.dgac2020.sr0203.

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Barash, Itamar, J. Mina Bissell, Alexander Faerman, and Moshe Shani. Modification of Milk Composition via Transgenesis: The Role of the Extracellular Matrix in Regulating Transgene Expression. United States Department of Agriculture, July 1995. http://dx.doi.org/10.32747/1995.7570558.bard.

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Altering milk composition via transgenesis depends on three main factors. (1) The availability of an efficient regulatory sequences for targeting transgene(s) to the mammary gland; (2) a reliable in vitro model to test the expression of transgenes prior to their introduction to the animal genome; and (3) better understanding of the major factors which determine the rate of gene expression and protein synthesis. The current studies provide the necessary means and knowledge to alter milk protein composition via transgenesis. The following specific goals were achieved: a: Identifying regulatory regions in the b-lactoglobulin (BLG) gene and the cross-talk between elements which enabled us to construct an efficient vector for the expression of desirable cDNA's in the mammary gland. b: The establishment of a sheep mammary cell line that serves as a model for the analysis of endogenous and exogenous milk protein synthesis in the mammary gland of livestock. c: An accurate comparison of the potency of the 5' regulatory sequences from the BLG and whey acidic protein (WAP) promoters in directing the expression of human serum albumin (HSA) to the mammary gland in vitro and in vivo. In this study we have also shown that sequences within the coding region may determine a specific pattern of expression for the transgene, distinct from that of the native milk protein genes. d: Characterizing the dominant role of ECM in transgene expression in mammary epithelial cells. e: Further characterization of the BCE-1 enhancer element in the promoter of the b-casein gene as a binding site for the c/EBP-b and Stat5. Identifying its interaction with chromatin and its up regulation by inhibitors of histone deacetylation. f: Identifying a mechanism of translational control as a mediator for the synergistic effect of insulin and prolactin on protein synthesis in the mammary gland.
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