Comparison of the Effects of High-Pressure Treatments and Heat Pasteurization on the Whey Proteins in Goat's Milk

1997 ◽  
Vol 45 (3) ◽  
pp. 627-631 ◽  
Author(s):  
Xavier Felipe ◽  
Marta Capellas ◽  
Andrew J. R. Law
Keyword(s):  
High Pressure ◽  
Whey Proteins ◽  
Goat’S Milk ◽  
Goat's Milk ◽  
Heat Pasteurization

Comparison of the Effects of High Pressure and Thermal Treatments on the Casein Micelles in Goat's Milk

1998 ◽  
Vol 46 (7) ◽  
pp. 2523-2530 ◽  
Author(s):  
Andrew J. R. Law ◽  
Jeffrey Leaver ◽  
Xavier Felipe ◽  
Victoria Ferragut ◽  
Reyes Pla ◽  
...  
Keyword(s):  
High Pressure ◽  
Thermal Treatments ◽  
Casein Micelles ◽  
Goat’S Milk ◽  
Goat's Milk

scholarly journals Determination of whey proteins in different types of milk

2014 ◽  
Vol 83 (1) ◽  
pp. 67-72 ◽  
Author(s):  
Lenka Ruprichová ◽  
Michaela Králová ◽  
Ivana Borkovcová ◽  
Lenka Vorlová ◽  
Iveta Bedáňová
Keyword(s):  
High Performance ◽  
Dairy Product ◽  
Whey Proteins ◽  
Reversed Phase ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Different Types ◽  
Goat's Milk ◽  
Β Lactoglobulin

Protein analysis is very important both in terms of milk protein allergy, and of milk and dairy product adulteration (β-lactoglobulin may be an important marker in the detection of milk adulteration). The aim of this study was to detect major whey proteins α-lactalbumin and β-lactoglobulin and their genetic variants by reversed-phase high-performance liquid chromatography. Milk samples from cows (n = 40), goats (n = 40) and sheep (n = 40) were collected at two farms and milk bars in the Czech Republic from April to June 2010. The concentration of α-lactalbumin was higher in goat’s milk (1.27 ± 0.05 g·l-1, P < 0.001) and cow’s milk (1.16 ± 0.02 g·l-1, P = 0.0037) compared to sheep’s milk (0.95 ± 0.06 g·l-1); however, concentration of α-lactalbumin in goat’s milk and cow’s milk did not differ significantly (P < 0.05). Goat’s milk contained less β-lactoglobulin (3.07 ± 0.08 g·l-1) compared to cow’s milk (4.10 ± 0.04 g·l-1, P < 0.001) or sheep’s milk (5.97 ± 0.24 g·l-1, P < 0.001). A highly significant positive correlation (r = 0.8686; P < 0.001) was found between fraction A and B of β-lactoglobulin in sheep’s milk, whereas in cow’s milk there was a negative correlation (r = -0.3010; P = 0.0296). This study summarizes actual information of the whey protein content in different types of milk which may be relevant in assessing their allergenic potential.

HUMAN SERUM PRECIPITINS TO GOAT'S MILK PROTEINS AND TO COW'S MILK PROTEINS

PEDIATRICS ◽  
1965 ◽  
Vol 35 (2) ◽  
pp. 247-253
Author(s):  
Melvin Lee
Keyword(s):  
Serum Proteins ◽  
Whey Proteins ◽  
Deae Cellulose ◽  
Milk Proteins ◽  
Double Diffusion ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Human Sera ◽  
Goat's Milk

Antigenic relationships of cow's milk, cow's serum, goat's milk, and goat's serum were studied, using techniques of agar double-diffusion, DEAE-cellulose fractionation of milk proteins, and human sera containing precipitins to cow's milk. Immunologically similar proteins are present in goat's serum and cow's serum, and evidence is presented for the occurrence of crossreacting antigenic serum proteins in milk of both species. However, the samples of milk also contain other proteins, unreleated to serum proteins, which react with rabbit and human antisera. Several human sera which contained antibodies to cow's milk were studied. Antibodies to goat's milk could be demonstrated in most of these, and to cow's serum and goat's serum in some of them. No precipitin lines were formed when rabbit or human sera were tested against commercial evaporated goat's milk, although precipitin lines were formed with reconstituted commercial dried goat's milk. Milk samples were separated into 16 fractions by column chromatographic procedures and tested against human sera. One serum sample contained antibodies only to whey proteins while two other sera contained antibodies to all 16 fractions in both cow's milk and goat's milk.

Populations of Aerobic Mesophils and Inoculated E. coli during Storage of Fresh Goat's Milk Cheese Treated with High Pressure

1996 ◽  
Vol 59 (6) ◽  
pp. 582-587 ◽  
Author(s):  
MARTA CAPELLAS ◽  
MONTSERRAT MOR-MUR ◽  
ESTHER SENDRA ◽  
REYES PLA ◽  
BUENAVENTURA GUAMIS
Keyword(s):  
Escherichia Coli ◽  
High Pressure ◽  
Refrigerated Storage ◽  
E Coli ◽  
Mesophilic Bacteria ◽  
Goat’S Milk ◽  
Fresh Cheese ◽  
Goat's Milk

Pasteurized goat's milk inoculated with Escherichia coli 405 CECT was manufactured into cheese containing 108CFU/g. The fresh cheese was treated by combinations of pressure (400, 450, and 500 MPa), temperature (2, 10, and 25°C) and time (5, 10, and 15 min). Once treated, cheeses were stored at 2 to 4°C. Counts of surviving Escherichia coli and aerobic mesophilic bacteria were determined 1, 15, 30, and 60 days after treatment. No colonies of surviving E. coli were detected 1 day after pressurization, except in samples treated for 5 min at 25°C at pressures of 400 and 450 MPa. No surviving E. coli were detected at 15, 30, or 60 days in any case. Aerobic mesophilic bacteria counts after treatment were between 2 and 3 log CFU/g in most cases and only a slight increase during refrigerated storage could be detected in samples treated at 400 MPa.

Effect of high pressure combined with mild heat or nisin on inoculated bacteria and mesophiles of goat's milk fresh cheese

2000 ◽  
Vol 17 (6) ◽  
pp. 633-641 ◽  
Author(s):  
M Capellas ◽  
M Mor-Mur ◽  
R Gervilla ◽  
J Yuste ◽  
B Guamis
Keyword(s):  
High Pressure ◽  
Mild Heat ◽  
Goat’S Milk ◽  
Fresh Cheese ◽  
Goat's Milk

Estimation of Aflatoxin M1 Levels in Some Dairy Products Manufactured from Raw Milk Experimentally Inoculated with Toxin

2019 ◽  
Vol 43 (1) ◽  
pp. 50-58
Author(s):  
H. S. Alnaemi
Keyword(s):  
Dairy Products ◽  
Raw Milk ◽  
Aflatoxin M1 ◽  
Consumer Health ◽  
Goat’S Milk ◽  
White Cheese ◽  
Elisa Technique ◽  
Permissible Levels ◽  
Goat's Milk

     Fate of AflatoxinM1 in soft white cheese and its by-product (whey) and in yogurt locally made from raw sheep's and goat's milk experimentally inoculated with 0.05 and 0.5 µg/l AflatoxinM1 were investigated using ELISA technique. Results reported that AflatoxinM1 was concentrated in cheese at levels significantly higher than that recorded in the raw milk that used for its processing, with a significant decrease in AflatoxinM1 levels in its by-product (whey) comparable to the raw milk used in manufacturing at both inoculated levels. Yogurt produced from raw sheep's milk at second inoculated level exerted AflatoxinM1concentration significantly lower than that present in the milk. Significant differences in AflatoxinM1distribution in cheese and whey produced from sheep's milk comparable to their counterparts produced from goat's milk were recorded. Finally, results revealed the efficacious role of the various dairy manufacturing processes in AflatoxinM1 distribution and the necessity to issue of local legislations concerning the maximum permissible limits for AflatoxinM1 in milk in order to stay within the universal permissible levels for AflatoxinM1 in dairy products to provide greater protection for consumer health. 

Effect of frozen storage on some characteristics of kefir samples made from cow’s and goat’s milk

2021 ◽  
pp. 108201322110037
Author(s):  
Ercan Sarica ◽  
Hayri Coşkun
Keyword(s):  
Organic Acids ◽  
Frozen Storage ◽  
Aerobic Bacteria ◽  
Ph Values ◽  
Flavor Components ◽  
Goat’S Milk ◽  
Volatile Flavor ◽  
Goat's Milk ◽  
Lactobacillus Spp ◽  
Oxalic Acids

This study was aimed to determine the changes in kefir samples (CK and GK) made from cow’s and goat’s milk during frozen storage. The CK and GK samples were first stored at +4 °C for 14 and 21 days. Thereafter, all the samples were frozen at –35 °C for 24 h and kept at –18 °C for 45 days. There was no significant change in the fat, protein, acidity and pH values in both samples during the storage. The values of viscosity, WI and C* were higher in the CK samples while the syneresis value was higher in the GK samples throughout the frozen storage. The microorganisms ( Lactococcus spp., Lactobacillus spp., Leuconostoc spp., total mesophilic aerobic bacteria and yeasts) found in kefir made from goat's milk were more affected from the frozen storage. In both samples, the changes in organic acids and volatile flavor components were not significant during frozen storage, except acetic, citric and oxalic acids and acetaldehyde in GK sample. In addition, CK samples were preferred sensorially more by the panellists during frozen storage.

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