scholarly journals Allergy to Goat/Sheep’s Milk with Good Tolerance to Cow’s Milk but Not to Cow’s Milk Cheese: Identification of 1-105 Peptide from -Casein as the Molecular Basis of Reactivity toward Cow’s Milk Cheese for Two Patients

2013 ◽  
pp. 1-7
Author(s):  
Marion Beaumesnil ◽  
◽  
Sandra Denery-Papini ◽  
Martine Drouet ◽  
Jean-Charles Gaudin ◽  
...  
Keyword(s):  
Molecular Basis ◽  
Cow’S Milk ◽  
Good Tolerance ◽  
Cow's Milk

Allergy To Sheep's And Goat's Milk Cheese With Good Tolerance to Cow's Milk

2006 ◽  
Vol 117 (2) ◽  
pp. S46
Author(s):  
D. Ibañez ◽  
G. Gonzalez ◽  
G. Jimenez ◽  
C. Escudero ◽  
T. Laso ◽  
...  
Keyword(s):  
Cow’S Milk ◽  
Good Tolerance ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Goat's Milk

Good tolerance to goat's milk in patients with recurrent aphthous ulcers with increased immunoreactivity to cow's milk proteins

2013 ◽  
Vol 42 (7) ◽  
pp. 523-527 ◽  
Author(s):  
Irina Besu ◽  
Ljiljana Jankovic ◽  
Aleksandra Konic-Ristic ◽  
Ana Damjanovic ◽  
Valeri Besu ◽  
...  
Keyword(s):  
Milk Proteins ◽  
Cow’S Milk ◽  
Good Tolerance ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Aphthous Ulcers ◽  
Recurrent Aphthous Ulcers ◽  
Goat's Milk ◽  
Cow’S Milk Proteins

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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