Artículos de revistas: "Milk composition"

1

Ballard, Olivia y Ardythe L. Morrow. "Human Milk Composition". Pediatric Clinics of North America 60, n.º 1 (febrero de 2013): 49–74. http://dx.doi.org/10.1016/j.pcl.2012.10.002.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

2

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

Texto completo

Resumen

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.

Los estilos APA, Harvard, Vancouver, ISO, etc.

3

D.J. Garrick y 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.

Texto completo

Resumen

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.

Los estilos APA, Harvard, Vancouver, ISO, etc.

4

Mayne, C. S. y F. J. Gordon. "Milk Composition – The Future". BSAP Occasional Publication 25 (2000): 317–28. http://dx.doi.org/10.1017/s1463981500040905.

Texto completo

Resumen

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.

Los estilos APA, Harvard, Vancouver, ISO, etc.

5

Mačuhová, Lucia, Vladimír Tančin y Juliana Mačuhová. "The effect of milking frequency on milk yield and milk composition in ewes". Czech Journal of Animal Science 65, No. 2 (25 de febrero de 2020): 41–50. http://dx.doi.org/10.17221/254/2019-cjas.

Texto completo

Resumen

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.

Los estilos APA, Harvard, Vancouver, ISO, etc.

6

Ciappesoni, G., JPřibyl, M. Milerski y V. Mareš. "Factors affecting goat milk yield and its composition". Czech Journal of Animal Science 49, No. 11 (13 de diciembre de 2011): 465–73. http://dx.doi.org/10.17221/4333-cjas.

Texto completo

Resumen

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.  

Los estilos APA, Harvard, Vancouver, ISO, etc.

7

Hettinga, David H. "Why Alter Milk Composition?" Journal of Dairy Science 72, n.º 10 (octubre de 1989): 2790–800. http://dx.doi.org/10.3168/jds.s0022-0302(89)79425-x.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

8

Zimmer, J. Paul. "Handbook of Milk Composition". Journal of Human Lactation 12, n.º 4 (diciembre de 1996): 328. http://dx.doi.org/10.1177/089033449601200427.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

9

Jelen, P. "Handbook of milk composition". International Dairy Journal 6, n.º 11-12 (noviembre de 1996): 1223–24. http://dx.doi.org/10.1016/s0958-6946(96)00027-1.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

10

O'BRIEN, BERNADETTE, GERARD RYAN, WILLIAM J. MEANEY, DAVID McDONAGH y ALAN KELLY. "Effect of frequency of milking on yield, composition and processing quality of milk". Journal of Dairy Research 69, n.º 3 (agosto de 2002): 367–74. http://dx.doi.org/10.1017/s0022029902005605.

Texto completo

Resumen

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.

Los estilos APA, Harvard, Vancouver, ISO, etc.

11

Li, Siqi, Munkhzul Delger, Anant Dave, Harjinder Singh y Aiqian Ye. "Seasonal Variations in the Composition and Physicochemical Characteristics of Sheep and Goat Milks". Foods 11, n.º 12 (14 de junio de 2022): 1737. http://dx.doi.org/10.3390/foods11121737.

Texto completo

Resumen

There has been growing consumer interest in sheep and goat milk products as alternatives to cow milk products. The physicochemical characteristics of milk vary not only between ruminant species, but also during different seasons; they determine the nutritional quality and processing properties of the milk. In this study, we characterized sheep and goat milks from New Zealand over the seasons for their composition (macronutrients, macro- and micro-minerals, fatty acids, and proteins) and physicochemical properties (e.g., ionic calcium, fat globule size, casein micelle size, viscosity, and melting behavior of milk fat). Heat-induced (95 °C for 5 min) protein interactions and changes in the physical properties of the milks were also investigated. The compositional and structural features of sheep and goat milks were identified and compared with those reported for cow milk. Seasonal variations in the milk characteristics were more pronounced for sheep milk than goat milk and were probably affected by the production systems. Sheep milk, particularly in the late season, had the largest heat-induced increases in casein micelle size and viscosity, probably arising from the greater casein–whey protein and casein–casein interactions during heat treatment. This study provides comprehensive information on the properties of sheep and goat milks and highlights the interaction effects between species, season, and processing.

Los estilos APA, Harvard, Vancouver, ISO, etc.

12

Dobenecker, B., B. Zottmann, E. Kienzle, P. Wolf y J. Zentek. "Milk yield and milk composition of lactating queens". Journal of Animal Physiology and Animal Nutrition 80, n.º 1-5 (12 de septiembre de 1998): 173–78. http://dx.doi.org/10.1111/j.1439-0396.1998.tb00523.x.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

13

Bovenhuis, H., M. H. P. W. Visker y A. Lundén. "Selection for milk fat and milk protein composition". Advances in Animal Biosciences 4, n.º 3 (julio de 2013): 612–17. http://dx.doi.org/10.1017/s2040470013000174.

Texto completo

Resumen

The suitability of milk for specific dairy products might be improved by changing milk fat or milk protein composition. In the RobustMilk project, we showed that milk fat composition is determined by genetic factors. In addition, recent studies indicate that milk protein composition is strongly affected by genetic factors. This suggests that there are opportunities to change milk composition by means of selective breeding. Traditional selection is based on large-scale phenotyping and not all analytical methods are suited for this purpose. The RobustMilk project team has shown that several fatty acids can be predicted on the basis of IR spectra. Accuracy of predicting individual milk proteins based on IR spectra is low. In addition to phenotypic records, selection might be based on genotypic information. DGAT1 and SCD1 genotypes are strongly associated with fat composition. β-Lactoglobulin, β-casein and κ-casein protein variants are strongly associated with protein composition. We conclude that tools are now available for changing detailed milk fat or milk protein composition by means of selective breeding.

Los estilos APA, Harvard, Vancouver, ISO, etc.

14

Banks, William, John L. Clapperton, D. Donald Muir y Anne K. Girdler. "Whipping properties of cream in relation to milk composition". Journal of Dairy Research 56, n.º 1 (febrero de 1989): 97–105. http://dx.doi.org/10.1017/s0022029900026261.

Texto completo

Resumen

SummaryDietary manipulation was used to produce a similar series of milks from both Friesian and Jersey cows. The gross compositions of the milks, the fatty acid (FA) composition of the milk fats, the distribution of molecular sizes in the triglycerides of the milk fat, the melting properties of the milk fats, and the whipping properties of creams containing 360 and 400 g fat/kg were measured. Changes in gross composition and FA composition were as expected from the use of dietary oil supplements, but it was established that the mathematical relation between 18:0 and 18:1 differed between breeds, the Jersey yielding a milk fat with a lower proportion of 18:1 for a given value of 18:0. Control diets free from added fat produced milk fats with essentially unimodal triglyceride distributions, whereas fatrich diets produced bimodal distributions. The slight differences in these distributions between breeds were merely a reflection of variations in FA composition rather than in synthetic procedures. Differences in the whipping properties of creams containing 360 and 400 g fat/kg were consistent with literature observations. Dietary manipulation had little effect on the whipping properties of creams derived from Friesian cows, but caused considerable changes in the corresponding properties of the creams from Jersey cows. The only property that behaved similarly in the creams from the two breeds was the butter time, i.e. the time taken for butter granules to form on prolonged whipping of the cream. A major determinant of the butter time appeared to be the proportion of the fat that was molten at the temperature at which the whipping experiments were carried out.

Los estilos APA, Harvard, Vancouver, ISO, etc.

15

Green, Margaret L. "Effect of milk pretreatment and making conditions on the properties of Cheddar cheese from milk concentrated by ultrafiltration". Journal of Dairy Research 52, n.º 4 (noviembre de 1985): 555–64. http://dx.doi.org/10.1017/s0022029900024511.

Texto completo

Resumen

SUMMARYCheddar cheeses were made from milks concentrated 3- to 6-fold by ultrafiltration. Modifications to the conventional cheesemaking process were designed to obtain the correct composition and pH value in the final curd, improve the fat and moisture retention and cheese texture, and increase the ripening rate. The compositions of all cheeses were similar to those of controls made with unconcentrated pasteurized milk. The curd and cheese structures and the textural properties of the cheeses were closer to those of the controls when made from milk concentrated 5-fold than when made from milk concentrated 3-fold. Light homogenization of the milk before concentration led to improved fat recovery and decreased graininess and crumbliness in the cheese. Lowering the coagulation temperature of concentrated milks gave improved curd structure and less grainy and more sticky cheeses. Addition of the bacterial proteinase, Neutrase, with the salt, stimulated proteolysis and flavour production in the cheeses and made them more sticky. Neither reduction of the mineral levels in the milk by acidification before concentration nor reduction of the lactose concentration by diafiltration had any significant effect on the composition or textural properties of the cheeses.

Los estilos APA, Harvard, Vancouver, ISO, etc.

16

O’Brien, B. "Composition and processability of bovine milk from herds with different calving patterns". BSAP Occasional Publication 25 (2000): 77–86. http://dx.doi.org/10.1017/s1463981500040668.

Texto completo

Resumen

AbstractThe chemical composition and processing characteristics of milks from spring and autumn calving herds were investigated to establish if an autumn/winter milk supply would overcome the variation in composition and quality which is characteristic of a seasonal milk supply. Three herds of 26 cows were established with mean calving dates of 22 February, 28 September and a 50:50 combination of both. The experimental period was from 5 August to 22 December. Bulk milks were collected separately from each of the three herds at one consecutive am and pm milking each week. Spring and autumn milks were also bulked in proportions of 70:30, 50:50 and 30:70, respectively. All milks were analysed for gross composition, protein fractions, renneting properties (rennet coagulation time [RCT], rate of curd aggregation [K20] and curd firmness [A60]), free fatty acids (FFA) and somatic cell count (SCC). Total protein and casein of spring milk were reduced (P<0.001) from 38.1 and 28.7 g/kg, respectively in the period 14 October-24 November to 33.8 and 25.9 g/kg in the period 25 November-22 December. This was accompanied by a deterioration (minimum P<0.01) in RCT from 21.7 to 33.3 min, in K20 from 8.2 to 15.2 min and in A60 from 43.8 to 30.8 mm. Autumn milk had higher fat (P<0.01) and lactose (P<0.001) concentrations, lower FFA levels (P<0.001), improved (P<0.001) RCT, K20 and A60 values compared to spring milk in the period 25 November-22 December. During this period, the 70:30 milk had improved RCT (P<0.01) and K20 (P<0.05) values and reduced (P<0.01) FFA levels compared to spring milk. It is concluded that the composition and processing characteristics of spring milk deteriorated after 275 days in milk. Changes in total protein and casein were closely associated with changes in renneting properties. Blending of autumn milk with spring milk improved the processing characteristics of the mix compared to those of spring milk. Thus, the introduction of early lactation autumn milk at the end of the spring lactation would maintain good milk processability and allow continuous product manufacture.

Los estilos APA, Harvard, Vancouver, ISO, etc.

17

Blomquist, Gregory E. "Adaptation, phylogeny, and covariance in milk macronutrient composition". PeerJ 7 (13 de noviembre de 2019): e8085. http://dx.doi.org/10.7717/peerj.8085.

Texto completo

Resumen

Background Milk is a complicated chemical mixture often studied through macronutrient concentrations of fat, protein, and sugar. There is a long-standing natural history tradition describing interspecific diversity in these concentrations. However, recent work has shown little influence of ecological or life history variables on them, aside from maternal diet effects, along with a strong phylogenetic signal. Methods I used multivariate phylogenetic comparative methods to revisit the ecological and life history correlates of milk macronutrient composition and elaborate on the nature of the phylogenetic signal using the phylogenetic mixed model. I also identified clades with distinctive milks through nonparametric tests (KSI) and PhylogeneticEM evolutionary modeling. Results In addition to the previously reported diet effects, I found increasingly aquatic mammals have milk that this is lower in sugar and higher in fat. Phylogenteic heritabilities for each concentration were high and phylogenetic correlations were moderate to strong indicating coevolution among the concentrations. Primates and pinnipeds had the most outstanding milks according to KSI and PhylogeneticEM, with perissodactyls and marsupials as other noteworthy clades with distinct selection regimes. Discussion Mammalian milks are diverse but often characteristic of certain higher taxa. This complicates identifying the ecological and life history correlates of milk composition using common phylogenetic comparative methods because those traits are also conservative and clade-specific. Novel methods, careful assessment of data quality and hypotheses, and a “phylogenetic natural history” perspective provide alternatives to these traditional tools.

Los estilos APA, Harvard, Vancouver, ISO, etc.

18

Смирнова, Ирина, Irina Smirnova, Николай Гутов, Nikolay Gutov, Андрей Лукин y Andrey Lukin. "Research of composition of milk protein concentrates". Food Processing: Techniques and Technology 48, n.º 1 (10 de enero de 2019): 85–90. http://dx.doi.org/10.21603/2074-9414-2018-1-85-90.

Texto completo

Resumen

Emergence of the dairy products enriched with milky proteinaceous concentrates is connected with low level of consumption of protein the population. Results of a research of structure of two samples of milk protein concentrates – Promilk 852 FBI and Promilk Kappa Optimum for the purpose of their further application in production of dairy products are presented in article. Fractions of proteins of milk protein concentrates with use of size of molecular weight are defined. As a result of electrophoretic division of fractions of proteins the method of a free electrophoresis by means of a cell for an electrophoresis of MINI-PROTEAN has received an initial electrophoregram. In the studied samples the number of fractions of serumal proteins and casein is identified. Absolute values of fractions of serumal proteins and casein in samples of milk protein concentrates are calculated. On the basis of the received values of fractions of serumal proteins and casein their percentage in milk protein concentrates is determined. The received results allow to draw a conclusion that the studied samples of milk protein concentrates can be used in production of dairy products as an additional component for increase in nutrition value of a ready-made product.

Los estilos APA, Harvard, Vancouver, ISO, etc.

19

M Bruckmaier, R., C. E Ontsouka y J. W Blum. "Fractionized milk composition in dairy cows with subclinical mastitis". Veterinární Medicína 49, No. 8 (29 de marzo de 2012): 283–90. http://dx.doi.org/10.17221/5706-vetmed.

Texto completo

Resumen

Mastitis is the inflammatory reaction of the udder to invading pathogens. One of the most apparent reactions is the increased influx of immunoreactive cells from blood into milk inducing a dramatic increase of milk somatic cell counts (SCC). We have investigated (i) the relationship between log SCC/ml in infected quarters being >6 (n = 8, group I) or varying between 5.4 and 6 (n = 8, group II) and concentration of dry matter (DM), fat, protein, lactose, insulin-like growth factor (IGF)-1, insulin, prolactin, tumor necrosis factor (TNF)-, sodium, potassium, chloride, electrical conductivity and osmolarity as compared with the contralateral (healthy) quarter (log SCC/ml <5.2); and (ii) composition of fractionized milk [cisternal milk, quartiles of alveolar milk and residual milk (after i.v. injection of 10 u.i. oxytocin)] during machine milking of infected and healthy quarters. SCC were higher (P < 0.05) in infected than in healthy quarters. Concentrations of fat, sodium, chloride, and IGF-1 were higher (P < 0.05), while that of lactose was lower (P < 0.05) in infected than in healthy quarters (group I). Concentrations of fat and chloride in both groups, of DM (in group II), and electrical conductivity and sodium (in group I) increased from the cisternal to alveolar (100%) fractions in infected quarters, while fat and DM concentrations similarly increased in healthy quarters. In conclusion, several but not all milk traits changed in a different manner during the course of milking in infected and non-infected quarters.

Los estilos APA, Harvard, Vancouver, ISO, etc.

20

Joob, Beuy y Viroj Wiwanitkit. "Breast milk composition and reference". Annals of Tropical Medicine and Public Health 10, n.º 6 (2017): 1831. http://dx.doi.org/10.4103/1755-6783.188519.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

21

Ferris, T. A. y P. C. Vasavada. "Altering Milk Composition – An Introduction". Journal of Dairy Science 72, n.º 10 (octubre de 1989): 2788–89. http://dx.doi.org/10.3168/jds.s0022-0302(89)79424-8.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

22

Sutton, J. D. "Altering Milk Composition by Feeding". Journal of Dairy Science 72, n.º 10 (octubre de 1989): 2801–14. http://dx.doi.org/10.3168/jds.s0022-0302(89)79426-1.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

23

Li, Haimei, Ying Ma, Aijun Dong, Jiaqi Wang, Qiming Li, Shenghua He y Jean-Louis Maubois. "Protein composition of yak milk". Dairy Science & Technology 90, n.º 1 (17 de diciembre de 2009): 111–17. http://dx.doi.org/10.1051/dst/2009048.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

24

Roughead, Z. K. y D. B. McCormick. "Flavin composition of human milk". American Journal of Clinical Nutrition 52, n.º 5 (1 de noviembre de 1990): 854–57. http://dx.doi.org/10.1093/ajcn/52.5.854.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

25

Picciano, Mary Frances. "Nutrient Composition of Human Milk". Pediatric Clinics of North America 48, n.º 1 (febrero de 2001): 53–67. http://dx.doi.org/10.1016/s0031-3955(05)70285-6.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

26

Prosser, C. G. "BOVINE SOMATOTROPIN AND MILK COMPOSITION". Lancet 332, n.º 8621 (noviembre de 1988): 1201. http://dx.doi.org/10.1016/s0140-6736(88)90275-9.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

27

Chung, Mei-Yung. "Factors Affecting Human Milk Composition". Pediatrics & Neonatology 55, n.º 6 (diciembre de 2014): 421–22. http://dx.doi.org/10.1016/j.pedneo.2014.06.003.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

28

Lindmark-Månsson, Helena, Rangne Fondén y Hans-Erik Pettersson. "Composition of Swedish dairy milk". International Dairy Journal 13, n.º 6 (enero de 2003): 409–25. http://dx.doi.org/10.1016/s0958-6946(03)00032-3.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

29

Shetty, S., B. Shenoy K, R. T. Jacob y S. N. Hegde. "Mineral composition of pigeon milk". Experientia 46, n.º 5 (mayo de 1990): 449–51. http://dx.doi.org/10.1007/bf01954225.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

30

Jensen, Robert G., Ann M. Ferris y Carol J. Lammi-Keefe. "The Composition of Milk Fat". Journal of Dairy Science 74, n.º 9 (septiembre de 1991): 3228–43. http://dx.doi.org/10.3168/jds.s0022-0302(91)78509-3.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

31

Elamin, F. M. y C. J. Wilcox. "Milk Composition of Majaheim Camels". Journal of Dairy Science 75, n.º 11 (noviembre de 1992): 3155–57. http://dx.doi.org/10.3168/jds.s0022-0302(92)78079-5.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

32

Stout, Rachel Bandy y Fernando José de Nóbrega. "Composition of milk in adolescents". Journal of Adolescent Health 13, n.º 4 (junio de 1992): 261. http://dx.doi.org/10.1016/1054-139x(92)90155-5.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

33

Elgersma, A., S. Tamminga y G. Ellen. "Modifying milk composition through forage". Animal Feed Science and Technology 131, n.º 3-4 (diciembre de 2006): 207–25. http://dx.doi.org/10.1016/j.anifeedsci.2006.06.012.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

34

Green, Brian, Jim Merchant y Keith Newgrain. "Milk Composition in the Eastern Quoll, Dasyurus viverrinus (Marsupialia : Dasyuridae)". Australian Journal of Biological Sciences 40, n.º 4 (1987): 379. http://dx.doi.org/10.1071/bi9870379.

Texto completo

Resumen

The milk constituents of Dasyurus viverrinus, a carnivorous marsupial, exhibited major quantitative and qualitative changes during the course of lactation. The milk produced in the early stages of lactation was dilute, about 13-16070 (w/w) solids before 3 weeks with carbohydrate representing the major fraction. In the latter stages of lactation the milk was concentrated, around 30% solids, and lipid was the predominant fraction. Palmitic acid was the major fatty acid present in early-stage milk but oleic acid became predominant in milk after 10 weeks post-partum. The changes in milk composition in D. viverrinus were similar to those described for the milks of herbivorous marsupials which therefore suggests that this pattern may be uniform throughout the Marsupialia.

Los estilos APA, Harvard, Vancouver, ISO, etc.

35

Messom, Georgette Vandeputte-Van, Christian Burvenich, Eddy Roets, Anne-Marie Massart-Leën, Roger Heyneman, Wim D. J. Kremer y Arie Brand. "Classification of newly calved cows into moderate and severe responders to experimentally induced Escherichia coli mastitis". Journal of Dairy Research 60, n.º 1 (febrero de 1993): 19–29. http://dx.doi.org/10.1017/s002202990002731x.

Texto completo

Resumen

SummaryIn the present study newly calved cows were tentatively classified as moderate and severe responders to experimentally induced Escherichia coli mastitis based upon the reactive oxygen species (ROS)-generating capacity of their blood neutrophils before infection. The groups differed in blood and milk composition prior to infection. This initial classification was supported by the corresponding variation in clinical symptoms and in the changes in milk production and composition measured during mastitis. Responses of newly calved cows to Esch. coli challenge varied from mild to severe symptoms of inflammation in infected glands and differed in the intensity of systemic disturbances and general illness. Losses in milk yield and compositional changes were most pronounced in inflamed glands and in severe responders. In inflamed glands milk yield and composition did not return to preinfection level in either moderate or severe responders. The yields of lactose, α-lactalbumin, casein and fat followed the same pattern as milk yield. It is concluded that the severe and long lasting systemic disturbances observed in severe responders can be ascribed to absorption of endotoxin from infected glands into circulation, indicating the important role of endotoxin in the pathology of coliform mastitis in periparturient cows. Evaluation of the ROS-generating capacity of blood neutrophils and blood and milk composition before infection might help to predict the cow's sensitivity to Esch. coli mastitis.

Los estilos APA, Harvard, Vancouver, ISO, etc.

36

Petit, Helene V. "Digestion, Milk Production, Milk Composition, and Blood Composition of Dairy Cows Fed Whole Flaxseed". Journal of Dairy Science 85, n.º 6 (junio de 2002): 1482–90. http://dx.doi.org/10.3168/jds.s0022-0302(02)74217-3.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

37

SELA, SHLOMO, RIKY PINTO, UZI MERIN y BARUCH ROSEN. "Thermal Inactivation of Escherichia coli in Camel Milk". Journal of Food Protection 66, n.º 9 (1 de septiembre de 2003): 1708–11. http://dx.doi.org/10.4315/0362-028x-66.9.1708.

Texto completo

Resumen

Camels subsist and produce milk in desert pastures not utilized by other domesticated herbivores. Developing the camel milk industry can improve the economy of desert inhabitants. To comply with sanitary ordinances, camel milk is pasteurized by procedures specified for bovine milk. It is widely accepted that milk composition might affect bacterial thermal death time (TDT). Camel and bovine milks markedly differ in their chemical composition, yet data regarding TDT values of bacteria in camel milk is missing. As a first step toward developing specific heat treatments appropriate for camel milk, TDT curves of Escherichia coli in artificially contaminated camel and cow milks have been compared. Heating the milks to temperatures ranging from 58 to 65°C yields similar thermal death curves and derived D- and z-values. These findings suggest that, in this temperature range, E. coli might behave similarly in bovine and camel milk. Additional TDT studies of various pathogenic species in camel milk are required before establishing pasteurization conditions of camel milk.

Los estilos APA, Harvard, Vancouver, ISO, etc.

38

Dobenecker, Britta, Barbara Zottmann, Ellen Kienzle y Jürgen Zentek. "Investigations on Milk Composition and Milk Yield in Queens". Journal of Nutrition 128, n.º 12 (1 de diciembre de 1998): 2618S—2619S. http://dx.doi.org/10.1093/jn/128.12.2618s.

Texto completo

Los estilos APA, Harvard, Vancouver, ISO, etc.

39

Barron, Luis J. R., M. Teresa G. Hierro y Guillermo Santa-María. "HPLC and GLC analysis of the triglyceride composition of bovine, ovine and caprine milk fat". Journal of Dairy Research 57, n.º 4 (noviembre de 1990): 517–26. http://dx.doi.org/10.1017/s0022029900029563.

Texto completo

Resumen

SummaryA total of 116 molecular species of triglycerides were identified in milk fat, using a combination of HPLC and GLC. Triglyceride composition was predicted from the random composition, which was calculated on the basis of the mole fractions of the main fatty acids making up the total triglyceride fraction. The qualitative composition of the milk fat was similar in cows', ewes' and goats' milk. In all three milks the partition number of the main triglycerides was 46, but the proportions of the triglycerides with partition numbers of 34, 38, 42, and 48 exhibited substantial differences among the milks of the three species.

Los estilos APA, Harvard, Vancouver, ISO, etc.

40

Subhan, Maulana, Sri Purnama Sari y Ratna Ratna. "Pengaruh Jenis Bahan Pengisi Kemasan Terhadap Mutu Fisik Pada Saat Transportasi Buah Alpukat (Persia Americana MILL)". Jurnal Ilmiah Mahasiswa Pertanian 4, n.º 4 (7 de marzo de 2020): 372–81. http://dx.doi.org/10.17969/jimfp.v4i4.12811.

Texto completo

Resumen

Abstrak. Pengemasan secara khusus perlu dilakukan untuk menjaga kualitas mutu fisik buah selama transportasi, penelitian ini bertujuan untuk mengetahui pengaruh jenis bahan pengisi kemasan terhadap mutu fisik buah alpukat selama transportasi. Pengamatan meliputi buah alpukat dengan variasi bahan pengisi kemasan dengan menggunakan alat transportasi darat yaitu mobil pengangkutan serta menganalisis kerusakan fisik, kekerasn susut bobot, skala kerusakan dan temperature. Transportasi ini akan dilakukan sejauh 300 km.Effect of Type of Packaging Material on Physical Quality When Transporting Avocados (Persian Americana MILL)Abstract. Pasteurized milk is processed milk through heating process at temperatures below its boiling point, therefore it still has the form and flavor of fresh milk. The quality of pasteurized milk is the condition of processing and post pasteurization. Staphylococcus aureus is an indicator of milk hygiene. Ninety eight pasteurized milk samples from seven brands were collected in Jakarta and Bogor. Parameters observed were milk composition and the amount of Staphylococcus aureus in milk. The results showed that the pasteurized milk compositions (fat, protein and dry matter) were in accordance with the composition attached of the labels products in SNI No.01-3951-1995. Moreover, we found that 71.4% of the samples containing Staphylococcus aureus above the milk quality standard ( 1.2 x 101 cfu/ml) according to SNI No. 01-6366-2000.

Los estilos APA, Harvard, Vancouver, ISO, etc.

41

Milerski, Michal, Martin Ptáček, Jaromír Ducháček, Jitka Schmidová, Michal Uhrinčať, Luděk Stádník y Vladimír Tančin. "Analysis of the relationship between milk production, milk composition and morphological udder measurements in Wallachian sheep". Czech Journal of Animal Science 65, No. 11 (27 de noviembre de 2020): 424–30. http://dx.doi.org/10.17221/196/2020-cjas.

Texto completo

Resumen

The aim of this study was to evaluate the potential of udder measurements for prediction of milk yield, milk components and somatic cell count in non-dairy Wallachian sheep. The study was performed on 38 ewes in the Beskids Mountains kept under extensive management on pasture. Milk production (MILK) as well as samples for milk component and somatic cell count determination were collected during two separate control days (42<sup>nd</sup> day and 100<sup>th</sup> day of lactation on average). Rear udder depth (RUD, cm), udder width (UW, cm), and teat length (TL, mm) were measured at each control day as well. Linear regressions of udder measurement characteristics showed a predictive character ability for MILK only. An increasing of 70 g MILK corresponded with a 1 cm increase of RUD (P < 0.01) or 1 cm increase of UW (P < 0.001). These positive linear relationships were supported by the positive partial correlation analysis between MILK and RUD (r = 0.503; P < 0.001) or MILK and UW (r = 0.627; P < 0.001). An increase of 1 mm TL was associated with a 10 g (P < 0.01) increase of MILK; however, correlations between these traits were not significant. Results of this study demonstrate an alternative way of MILK ability in non-dairy Wallachian sheep population in general. Correlation and regression analysis further estimated this expected potential in detail using udder measurement characteristics. Measurement of RUD and UW could serve as a tool for breeding and flock management in order to maintain and improve milk production; however, there was no obvious evidence for the prediction of milk composition characteristics and somatic cell count.

Los estilos APA, Harvard, Vancouver, ISO, etc.

42

Grigor, M. R., J. Allan, A. Carne, J. M. Carrington y A. Geursen. "Milk composition of rats feeding restricted litters". Biochemical Journal 233, n.º 3 (1 de febrero de 1986): 917–19. http://dx.doi.org/10.1042/bj2330917.

Texto completo

Resumen

Milk samples were taken from rats feeding ten pups and from both the suckled and non-suckled glands of rats feeding two pups. The lipid, protein and lactose concentrations were similar in the milks from the secreting glands, but the fluid from the non-suckled glands contained less lactose and lipid but significantly higher total protein and transferrin concentrations. The fatty acid compositions of the milk from the three sources were very similar. The mammary tissue from the rats feeding ten pups had a higher DNA content/g wet wt. than either the suckled or non-suckled mammary tissue of the rats feeding two pups. The specific activities of several lipogenic enzymes were significantly lower in the non-suckled mammary tissue.

Los estilos APA, Harvard, Vancouver, ISO, etc.

43

Selcuk, Zehra y Habip Muruz. "Organic Milk Versus Conventional Milk As Functional Milk". Turkish Journal of Agriculture - Food Science and Technology 6, n.º 3 (19 de marzo de 2018): 273. http://dx.doi.org/10.24925/turjaf.v6i3.273-277.1631.

Texto completo

Resumen

Chronic diseases progress slowly and generally cause symptoms in middle age onward. It is widely known that there is a close link between diets and chronic diseases in human. Foods which have specific target functions and preventive impacts on human health as well as their basic nutritional effects are defined as functional foods. These foods may decrease risk for chronic diseases due to having health preventive impacts on human health. Milk is an useful baverage for during childhood and adolescence because of its macro and micro nutrients. Milk composition is affected by mainly genetic, nutrition, season, lactation stage etc. Therefore, there are some differences in milk components between organic and conventional milk because of especially heredities of herds and nutrition. Seasonal variations in pasture, amount of grains and forages (fresh or conserved) cause changes in milk fatty acid composition of organic and conventional milk. Furthermore, organic production regulations limit the use of starch-based concentrates and supplements; therefore, some nutrients’ concentrations (protein, thiamine, vitamin B1 and B2, I etc) in organic milk may be expected to be lower than those of conventional milk. In this paper, organic and conventional milk components have been reviewed in term of functional milk.

Los estilos APA, Harvard, Vancouver, ISO, etc.

44

He, Jing, Yuchen Xiao, Khongorzul Orgoldol, Liang Ming, Li Yi y Rimutu Ji. "Effects of Geographic Region on the Composition of Bactrian Camel Milk in Mongolia". Animals 9, n.º 11 (1 de noviembre de 2019): 890. http://dx.doi.org/10.3390/ani9110890.

Texto completo

Resumen

Camel milk is considered as an essential source of nutrition for desert people. However, few studies have investigated how geography affects Bactrian camel milk in Mongolia. In this study, we evaluated the differences in gross composition, fatty acid composition, and amino acid composition among Bactrian camel milk samples collected from 102 Bactrian camels in five different Mongolian regions. The proportion of long-chain fatty acids, out of total fatty acids, was high in all samples of Bactrian camel milk. The primary fatty acids detected in the samples were palmitic acid (23.99–30.72%), oleic acid (17.21–24.24%), and stearic acid (11.13–16.49%), while the dominant amino acids were leucine, lysine, valine, and aspartic acid. Cysteine was the least common amino acid detected in the Bactrian camel milk samples. Considerable differences in the fatty acid and amino acid compositions were observed among Bactrian camel milk from different regions of Mongolia. The findings suggest that geography strongly affects the composition of camel milk.

Los estilos APA, Harvard, Vancouver, ISO, etc.

45

BAER, ROBERT J., JOEL L. SOMMERFELDT y KAREN M. TIESZEN. "Composition of Grade A and Manufacturing Grade Herd Milks in South Dakota". Journal of Food Protection 51, n.º 9 (1 de septiembre de 1988): 696–99. http://dx.doi.org/10.4315/0362-028x-51.9.696.

Texto completo

Resumen

Biweekly Grade A and manufacturing grade herd milk samples were collected from April 1, 1985, to March 31, 1986, from 203 herds in the Sioux Falls, SD, area and were analyzed to compare composition. The average herd milk composition was 3.70% fat, 3.24% protein, 4.80% lactose, 0.63% ash, 8.67% solids-not-fat (SNF), and 12.37% total solids (TS). Grade A milk had higher % lactose (4.83 and 4.76), % SNF (8.70 and 8.61), and % TS (12.41 and 12.30) than manufacturing grade milk. These compositional differences between grades were consistent throughout the year. Grade A milk has more value in the production of dried dairy products (nonfat dry milk and whey powders) and ice cream than manufacturing grade milk due to its higher lactose and SNF content. New milk pricing plans for protein and other constituents should consider compositional differences (lactose, SNF and TS) that exist between grade A and manufacturing grade herd milk before implementing them.

Los estilos APA, Harvard, Vancouver, ISO, etc.

46

Grandison, Alistair S. y Graeme D. Ford. "Effects of variations in somatic cell count on the rennet coagulation properties of milk and on the yield, composition and quality of Cheddar cheese". Journal of Dairy Research 53, n.º 4 (noviembre de 1986): 645–55. http://dx.doi.org/10.1017/s0022029900033173.

Texto completo

Resumen

SummaryCheddar cheeses were prepared from low somatic cell count (SCC) milks and from milks containing 10, 20 and 30% added high SCC milk to give modestly elevated SCC. Increased SCO in the milk were associated with a reduction in the coagulum strength and an increase in moisture content of the cheeses. Cheese texture was affected significantly as judged both by the findings of an assessment panel and by instrumental physical measurement. The panel scores for flavour were also slightly altered. It was concluded that even a small increase in SCC is detrimental to cheese composition and quality, although no significant effects on yield were detected. Relationships between cheese yield, composition and properties, coagulation properties and composition of the milk were also studied. Yield was related to the total solids and fat in the milk but not to the coagulation properties or the flavour or texture of the cheeses. Coagulum strength, cheese composition and cheese texture were strongly interrelated.

Los estilos APA, Harvard, Vancouver, ISO, etc.

47

Bzikowska-Jura, Agnieszka, Aneta Czerwonogrodzka-Senczyna, Gabriela Olędzka, Dorota Szostak-Węgierek, Halina Weker y Aleksandra Wesołowska. "Maternal Nutrition and Body Composition During Breastfeeding: Association with Human Milk Composition". Nutrients 10, n.º 10 (27 de septiembre de 2018): 1379. http://dx.doi.org/10.3390/nu10101379.

Texto completo

Resumen

The composition of human milk is dynamic and can vary according to many maternal factors, such as diet and nutritional status. This study investigated the association of maternal nutrition and body composition with human milk composition. All measurements and analyses were done at three time points: during the first (n = 40), third (n = 22), and sixth (n = 15) month of lactation. Human milk was analyzed using the Miris human milk analyzer (HMA), body composition was measured with bioelectrical bioimpedance (BIA) using a Maltron BioScan 920-II, and the assessment of women’s nutrition was based on a three-day dietary record. The correlation coefficient (Pearson’s r) did not show a significant statistical relationship between human milk composition and nutrients in women’s diet at three time points. For women in the third month postpartum, we observed moderate to strong significant correlations (r ranged from 0.47 to 0.64) between total protein content in milk and the majority of body composition measures as follows: positive correlations: % fat mass (r = 0.60; p = 0.003), fat-free mass expressed in kg (r = 0.63; p = 0.001), and muscle mass (r = 0.47; p = 0.027); and negative correlation: % total body water (r = −0.60; p = 0.003). The variance in milk fat content was related to the body mass index (BMI), with a significant positive correlation in the first month postpartum (r = 0.33; p = 0.048). These findings suggest that it is not diet, but rather the maternal body composition that may be associated with the nutritional value of human milk.

Los estilos APA, Harvard, Vancouver, ISO, etc.

48

Teichert, Joanna, Dorota Cais-Sokolińska, Romualda Danków, Jan Pikul, Sylwia Chudy, Paulina Bierzuńska y Łukasz K. Kaczyński. "Color Stability of Fermented Mare’s Milk and a Fermented Beverage from Cow’s Milk Adapted to Mare’s Milk Composition". Foods 9, n.º 2 (19 de febrero de 2020): 217. http://dx.doi.org/10.3390/foods9020217.

Texto completo

Resumen

Color is important for the consumer when making a purchase decision. Mare’s milk and, thus, fermented mare’s milk is little known to consumers. Thus, it is worth presenting research showing the extent of color change during the production and storage of mare’s milk. Herein, we examined the range of color changes in mare’s milk and cow’s milks adapted to mare’s milk composition. These samples were further fermented and stored for 3 weeks at 5 ± 1 °C. Starter cultures containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus were used for fermentation. Mare’s milk reached the required pH of 4.5 during fermentation faster (255 min) than cow’s milk (300 min). After fermentation, mare’s milk compared to cow’s milk and adapted cow’s milk had lower titratable acidity (0.75%) and firmness (145. 6 |(g∙s)|). The water holding capacity (95.6%) and number of Lactobacillus (7.71 log CFU/mL) and Streptocococcus (7.20 log CFU/mL) in mare’s and other’s milks were the same. Mare’s milk was furthest from the ideal white (WI) color, with its chrome (C*) being 1.5-times larger than cow’s milk. However, fermented mare’s milk was darker than the fermented adapted milk and cow’s milk by 36% and 58%, respectively. Storage caused a decrease in the WI, C*, and yellowness index (YI). The fermented mare’s milk color stability during production and storage was less than that of fermented cow’s milk. After 3 weeks storage, it was observed that the titratable acidity increased to 1.05%, and the pH decreased to 4.3 in fermented mare’s milk. The water holding capacity decreased but was still higher compared to fermented cow’s milk.

Los estilos APA, Harvard, Vancouver, ISO, etc.

49

Творогова, Антонина, Antonina Tvorogova, Татьяна Шобанова, Tatyana Shobanova, Анна Ландиховская, Anna Landikhovskaya, Румия Закирова y Rumiya Zakirova. "Milk ice cream composition and structure improvement". Food Processing: Techniques and Technology 48, n.º 2 (10 de enero de 2019): 109–16. http://dx.doi.org/10.21603/2074-9414-2018-2-109-116.

Texto completo

Resumen

The work reveals the results of the study devoted to milk ice cream composition improvement in order to meet the requirements for healthy foods (with satisfactory nutritional value) to the fullest extent and to obtain creamy consistency as well as high dispersity of structural elements typical for products with high mass fractions of fat and dry substances. The significance of the research is determined by the worldwide trend in the production of healthy foods which is developed in our country by a number of legislative documents. The purpose of the research was to develop on the basis of the composition a milk ice cream product with low energy value and high organoleptic parameters including the state of its structure. Within the framework of the given research the author used such modern research methods as rheological, microstructural and thermostating ones as well as photographic survey method. The author justified analytically and experimentally the use of such food additive as polydextrose having low energy value. It increases the feeling that food product has high fat content and it does not have any negative effect on ice cream production process. The possibility of improving the product structure using synergistic compositions such as emulsifiers based on distilled monoglycerides and polyglycerol and fatty acids esters as well as stabilizers containing mainly locust bean gum which promotes the formation of small ice crystals was confirmed experimentally. The mentioned compositions of emulsifiers and stabilizers when used with polydextrose made it possible to achieve technologically significant results in milk ice cream production. They increased the effective viscosity of the mixtures, provided high form and thermal stability, and made it possible to get high dispersion of ice crystals. The accepted technological solutions had positive effect on the consistency and structure of milk ice cream with improved composition.

Los estilos APA, Harvard, Vancouver, ISO, etc.

50

Ferreira, I. M. P. L. V. O. "Quantification of non-protein nitrogen components of infant formulae and follow-up milks: comparison with cows' and human milk". British Journal of Nutrition 90, n.º 1 (julio de 2003): 127–33. http://dx.doi.org/10.1079/bjn2003882.

Texto completo

Resumen

The composition of fourteen infant formulae and six follow-up milks with regard to their free amino acids (including taurine), free nucleotides, orotic acid, and free and total L-carnitine content was studied. The levels found were compared with the limits established in European legislation and with the composition of human and cows' milk samples. HPLC methodologies, optimized and validated for the matrices under study, were used, except for free and total L-carnitine contents that were quantified using a flow-injection manifold, also optimized and validated for the matrices under study. Global statistical treatment of the results by cluster analysis indicated similarities between the contents of the N compounds under study of infant formulae, follow-up milks and cows' milk and differences with regard to human milk composition. The principal component analysis showed that 60·2% of the variation in data was due to the first principal component, and the second component represented 23·8% of the total information. Nucleotide profiles, orotic acid, and free and total L-carnitine contents explain the main differences observed between human milk and the other milks studied (cows' milk, infant formulae and follow-up milks). Cows' milk is distinguished from infant formulae and follow-up milks mainly owing to the different uric acid contents and free amino acids profiles.

Los estilos APA, Harvard, Vancouver, ISO, etc.

Artículos de revistas sobre el tema "Milk composition"

Crea una cita precisa en los estilos APA, MLA, Chicago, Harvard y otros