Instantaneous detection of αs-casein in cow's milk using fluorogenic peptide aptamers

2020 ◽  
Vol 12 (10) ◽  
pp. 1368-1373
Author(s):  
Chinmay Phadke ◽  
Seiichi Tada ◽  
Izumi Kono ◽  
Asami Hiyama ◽  
Yuki Takase ◽  
...  
Keyword(s):  
Cow’S Milk ◽  
Peptide Aptamers ◽  
Cow's Milk ◽  
Peptide Aptamer ◽  
Short Time ◽  
Fluorogenic Peptide

We present a novel, fluorogenic peptide aptamer that strongly enhances its fluorescence just after mixing it with a milk allergen αs-casein. Notably, our system can detect αs-casein in an exceptionally short time of 20–25 seconds.

scholarly journals Inactivation of Mycobacterium paratuberculosis by Pulsed Electric Fields

2001 ◽  
Vol 67 (6) ◽  
pp. 2833-2836 ◽  
Author(s):  
Neil J. Rowan ◽  
Scott J. MacGregor ◽  
John G. Anderson ◽  
Douglas Cameron ◽  
Owen Farish
Keyword(s):  
Electric Fields ◽  
Pulsed Electric Fields ◽  
Cellular Level ◽  
Treatment Temperature ◽  
Cow’S Milk ◽  
Mycobacterium Paratuberculosis ◽  
Cow's Milk ◽  
High Temperature Short Time ◽  
Peptone Water ◽  
Short Time

ABSTRACT The influence of treatment temperature and pulsed electric fields (PEF) on the viability of Mycobacterium paratuberculosiscells suspended in 0.1% (wt/vol) peptone water and in sterilized cow's milk was assessed by direct viable counts and by transmission electron microscopy (TEM). PEF treatment at 50°C (2,500 pulses at 30 kV/cm) reduced the level of viable M. paratuberculosis cells by approximately 5.3 and 5.9 log10 CFU/ml in 0.1% peptone water and in cow's milk, respectively, while PEF treatment of M. paratuberculosisat lower temperatures resulted in less lethality. Heating alone at 50°C for 25 min or at 72°C for 25 s (extended high-temperature, short-time pasteurization) resulted in reductions ofM. paratuberculosis of approximately 0.01 and 2.4 log10 CFU/ml, respectively. TEM studies revealed that exposure to PEF treatment resulted in substantial damage at the cellular level to M. paratuberculosis.

Whey as an indicator for standardizing cow’s milk fat percentage for cheese production

2020 ◽  
pp. 33-39
Author(s):  
Prof. Asoc. Dr. Shurki MAXHUNI ◽  
Prof.Asiss.Dr.Nerimane BAJRAKTARI
Keyword(s):  
Milk Fat ◽  
Economic Indicator ◽  
Peculiar Feature ◽  
Cow’S Milk ◽  
Fat Percentage ◽  
Cow's Milk ◽  
Physical Chemical ◽  
Heated Milk ◽  
Sweet Whey ◽  
Acid Whey

The dairy industry seems to have convinced the food industry that whey is a miracle product. The list of supposed benefits it gives to food is as long as your arm. Some of the benefits may be real. Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. Sweet whey is the byproduct of rennet-coagulated cheese and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6, acid whey has a pH less than or equal to 5.1. Whey is also a great way to add sweetness to a product without having to list sugar as an ingredient as whey contains up to 75% lactose. And it sounds healthy. This study is done to research the examinations for the production of mozzarella cheese from Cow’s milk, after research and analyses of a physical-chemical peculiar feature of whey from coagulum. We have followed the processes from the drying of whey from the coagulum analyzer's physical-chemical peculiar feature. We carried out three experiments. For every experiment, we took three patterns and analyzed the physical-chemical. The calculation was appraised statistically. This paper deals with the research of% of whey fat during the process of milk production from standardized to non-standardized milk. Where% of whey fat should be an economic indicator for standardizing milk for dairy production.

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