Article
Chemistry, Applied
Guilherme de Figueiredo Furtado, Olivia Menard, Xiaoxi Yu, Jordane Ossemond, Gwenaele Henry, Julien Jardin, Valerie Briard-Bion, Amelie Deglaire, Miriam Dupas Hubinger, Didier Dupont
Summary: Four different models of infant formula were compared in simulated conditions of the infant gastrointestinal tract, with a focus on the effects of protein and lipid composition on digestion. It was found that formulae containing medium chain triacylglycerols showed higher levels of lipolysis. These results are important for the development of formulae enriched with functional ingredients to provide bioactive peptides and faster energy delivery for newborn babies.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Xiaodan Wang, Huiquan Zhu, Wenyuan Zhang, Yumeng Zhang, Pu Zhao, Shuwen Zhang, Xiaoyang Pang, Jacques Vervoort, Jing Lu, Jiaping Lv
Summary: In this study, the triglyceride and fatty acid composition of different types of milk samples and infant formulae were analyzed using UPLC-ESI-MS and GC techniques. The results showed that the triglyceride and fatty acid composition varied significantly among different milk samples. Furthermore, the fatty acid profiles of human milk and yak milk were unique, which has implications for optimizing dairy product composition.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Biochemistry & Molecular Biology
Ting Xiao, Junpeng Zeng, Leyun Qiu, Ruiyan Wang, Nan Li, Zeyuan Deng, Liufeng Zheng
Summary: Potential endogenous hypoglycemic peptides derived from breast milk were screened and validated for their inhibitory effects on glucose uptake. One of the peptides, YPVTQPLAPVHNPIS, showed the most significant inhibitory activity. In vitro digestion and molecular docking experiments confirmed the strong hypoglycemic activity of YPVTQPL.
Article
Chemistry, Applied
Yan Liu, Yan Liu, Qian Liu, Junying Zhao, Weicang Qiao, Bin Liu, Baoyu Yang, Lijun Chen
Summary: Phospholipids play a crucial role in infant nutrition and cognitive development. It is believed that infant formula has lower levels of phospholipid species, content, and milk fat globule structural integrity compared to human milk. Through qualitative and quantitative analyses, it was found that the levels of phosphatidylethanolamine and sphingomyelin were significantly lower in infant formula than in human milk. Different types of infant formula showed variations in phospholipid species and content, with cow's milk-based formula having the highest number of species. The size, zeta potential, and amount of milk fat globules in infant formula were also lower than those in human milk. These findings can be used to improve the design of infant formula to better mimic human milk.
Article
Agriculture, Dairy & Animal Science
Florencia Munoz-Salinas, Hector Mario Andrade-Montemayor, Karina De la Torre-Carbot, Miguel Angel Duarte-Vazquez, Juan Carlos Silva-Jarquin
Summary: Goat's milk has advantages over cow's milk in terms of protein composition and digestibility, making it particularly suitable for infant nutrition. The alpha-casein and beta-casein types in goat's milk differ from those in cow's milk, which have important implications for allergies and infant nutrition.
Article
Nutrition & Dietetics
Reka A. Vass, Gabriella Kiss, Edward F. Bell, Robert D. Roghair, Attila Miseta, Jozsef Bodis, Simone Funke, Tibor Ertl
Summary: Pituitary hormones like prolactin and luteinizing hormone were found to be higher in breast milk from mothers of preterm infants compared to term infants. Infant formulas have higher total protein content but do not contain detectable levels of pituitary hormones.
Article
Food Science & Technology
Natalia Zofia Maryniak, Ana Isabel Sancho, Egon Bech Hansen, Katrine Lindholm Bggh
Summary: Cow's milk allergy is the most prevalent type of food allergy among infants. There is a growing demand for more options for infant feeding, especially for the prevention and management of cow's milk allergy. Milk from other mammalian sources and proteins from plant sources have gained increased interest due to their potentially lower allergenicity.
Article
Nutrition & Dietetics
Jing Zhu, Xue Yu, Yiran Wang, Shasha Bai, Jianqiang Lai, Xiaomei Tong, Yan Xing
Summary: This study examined the longitudinal changes in lactopontin (LPN) concentrations in the milk of preterm and term infants and explored the links between maternal characteristics, LPN levels, and child growth. The results showed that LPN levels gradually decreased with lactation, and LPN change over time differed significantly between preterm and term milk. Maternal age and pre-pregnancy BMI were found to be significant contributors to LPN levels. Higher levels of LPN in breast milk may be beneficial for infant catch-up growth.
FRONTIERS IN NUTRITION
(2022)
Article
Chemistry, Multidisciplinary
Giacomo Lai, Pierluigi Caboni, Cristina Piras, Massimo Pes, Maria Sitzia, Margherita Addis, Antonio Pirisi, Paola Scano
Summary: A pilot plant process has been set up to produce infant formula ingredients from Sarda sheep milk. Two different liquid milk-derived formulations were produced, meeting the nutritional needs of neonates aged 0-6 and 6-12 months. The obtained ovine dairy ingredients can be proposed for FM manufacturing.
APPLIED SCIENCES-BASEL
(2023)
Article
Nutrition & Dietetics
Malgorzata Dobrzynska, Slawomira Drzymala-Czyz, Karol Jakubowski, Szymon Kurek, Jaroslaw Walkowiak, Juliusz Przyslawski
Summary: This study investigated the concentration of copper and zinc in 103 infant formulae available in the Polish market, and evaluated their intake and ratio. Most of the formulae had micronutrient content in good agreement with manufacturer's declaration, but 6.7% did not meet the recommended intake of copper, especially for special medical purposes. Additionally, the daily intake of copper and zinc varied among the formulae, suggesting the need for monitoring and reconsidering the copper content in infant formulae.
Article
Chemistry, Applied
Valentina Pica, Milda Stuknyte, Fabio Masotti, Ivano De Noni, Stefano Cattaneo
Summary: This study investigated the release of opioid-acting peptides in infant biscuits through simulated digestion, identifying a correlation between the content of BCM7 and GE A5 with the ingredients in the formulations. This research contributes new knowledge to the field of complementary foods for infant health.
Article
Chemistry, Applied
Quanquan Lin, Cenyi Ouyang, Nan Luo, Aiqian Ye
Summary: The rheological properties and gastric digestion behaviors of model infant formulae with different ratios of casein to whey protein were investigated. It was found that whey protein only formed a weak gel at pH 5, while casein-containing formulae required low pepsin activity to form gels at pH 6. The strength of the gel was dependent on the casein content. Protein coagulation and oil droplet flocculation were observed during gastric digestion, with whey protein formulae forming smaller flocs and showing faster protein digestion compared to casein-dominant formulae. The results suggest that the choice of protein components and the ratio of casein to whey protein can control the coagulation and digestion of proteins in infant formulae to meet different nutritional requirements.
FOOD HYDROCOLLOIDS
(2023)
Article
Nutrition & Dietetics
Josh M. Jorgensen, Rebecca Young, Per Ashorn, Ulla Ashorn, David Chaima, Jasmine C. C. Davis, Elisha Goonatilleke, Chiza Kumwenda, Carlito B. Lebrilla, Kenneth Maleta, Elizabeth L. Prado, John Sadalaki, Sarah M. Totten, Lauren D. Wu, Angela M. Zivkovic, Kathryn G. Dewey
Summary: This study found that certain bioactive breast milk proteins and HMOs are associated with infant growth and motor and cognitive development, with different associations observed in different subgroups. Further research is needed to determine if a causal relationship exists.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2021)
Article
Nutrition & Dietetics
Reka A. Vass, Edward F. Bell, Robert D. Roghair, Gabriella Kiss, Simone Funke, Szilvia Bokor, Denes Molnar, Attila Miseta, Jozsef Bodis, Kalman Kovacs, Tibor Ertl
Summary: The study examined the levels of insulin, testosterone, total protein, and albumin in breast milk, donor milk, and infant formulas. It found that in preterm breast milk, the concentration of insulin was lower and the concentration of testosterone was higher during the first 2 months compared to the period between the 3rd and 6th months. Infant formulas did not contain insulin or testosterone.
Review
Chemistry, Applied
Guocong Luo, Yingying Zhu, Dawei Ni, Jiajun Chen, Wenli Zhang, Wanmeng Mu
Summary: Breastfeeding is the best way to meet infants' nutritional needs, but infant formula can be safely used as a substitute. This paper reviews the differences in composition between human milk and other mammalian milk and discusses the nutritional profiles and compositions of standard bovine milk-based formula and special formulas. The composition and content differences between breast milk and other mammalian milk affect digestion and absorption in infants. The study focuses on the mimicking of breast milk in infant formula and examines the functions of key nutritional components. The paper summarizes recent developments and efforts in formulating different types of special infant formula and discusses safety and quality control.
Article
Immunology
Caoimhe M. K. Lynch, Caitlin S. M. Cowan, Thomaz F. S. Bastiaanssen, Gerard M. Moloney, Nigel Theune, Marcel van de Wouw, Eva Florensa Zanuy, Ana Paula Ventura-Silva, Martin G. Codagnone, Francisca Villalobos-Manriquez, Matilde Segalla, Fatma Koc, Catherine Stanton, Paul Ross, Timothy G. Dinan, Gerard Clarke, John F. Cryan
Summary: Numerous studies have shown that the gut microbiota plays a crucial role in neurodevelopment and behavior. Early-life exposure to antibiotics has been associated with increased risk of immune and metabolic diseases. Targeted antibiotic-induced disruption of the microbiota during critical developmental periods has enduring effects on physiology and behavior. This study demonstrates that microbiota disruption during early life alters the structure and function of the caecal microbiome, as well as immune cells and neurophysiology in adolescence. However, the effects on behavior are limited and subtle, suggesting the importance of the gut microbiota during critical windows of development.
BRAIN BEHAVIOR AND IMMUNITY
(2023)
Review
Clinical Neurology
C. Delaby, C. Hirtz, S. Lehmann
Summary: The increasing number of people with advanced Alzheimer's disease (AD) is a significant burden to the world population. Accurate detection of the earliest phase of preclinical AD is crucial for prevention and therapy. Blood biomarkers have the potential for early and minimally invasive detection of AD, as well as differential diagnosis of dementia and disease monitoring.
REVUE NEUROLOGIQUE
(2023)
Article
Biochemistry & Molecular Biology
Mingjie Li, Jiuhong Ding, Catherine Stanton, R. Paul Ross, Jianxin Zhao, Bo Yang, Wei Chen
Summary: In this study, it was found that B. longum subsp. infantis FJSYZ1M3 could alleviate DSS-induced colitis through various mechanisms, including maintaining the intestinal barrier, regulating inflammatory cytokines, and modifying the gut microbiota.
Article
Biochemistry & Molecular Biology
Shane E. E. Somers, Gabrielle L. L. Davidson, Crystal N. N. Johnson, Michael S. S. Reichert, Jodie M. S. Crane, R. Paul Ross, Catherine Stanton, John L. L. Quinn
Summary: This study investigates the gut microbiota of wild great tits and finds that they are closely related to the host's state and the environment, especially for nestlings. The study also discovers that the gut microbiota is most sensitive during early development and is associated with environmental factors such as reproductive timing and hatching location. These findings are crucial for understanding the role of gut microbiota in the fitness of animals.
Article
Microbiology
Ivan Sugrue, Daragh Hill, Paula M. O'Connor, Li Day, Catherine Stanton, Colin Hill, R. Paul Ross
Summary: This study describes a new variant of nisin, nisin E, produced by Streptococcus equinus strains isolated from sheep milk. The genome sequencing and analysis revealed similarities to nisin U, but with a unique rearrangement of the core peptide encoding gene. Nisin E showed antimicrobial activity against Lactobacillus, Bacillus, and Clostridiodes, and was immune to nisin U. The discovery of nisin E suggests its central role in the competitive nature of S. equinus.
Article
Biochemistry & Molecular Biology
Aecio Luis de Sousa Dias, Julie-Anne Fenger, Emmanuelle Meudec, Arnaud Verbaere, Pierre Costet, Clotilde Hue, Florent Coste, Sophie Lair, Veronique Cheynier, Jean-Claude Boulet, Nicolas Sommerer
Summary: This study aimed to identify compounds that differentiate black and brown chocolates. Through a non-targeted metabolomics study, it was found that black chocolates had 27 overaccumulated discriminating compounds, mainly including glycosylated flavanols, while brown chocolates had 50 overaccumulated discriminating compounds, mainly B-type procyanidins. These phenolic compounds may be related to the chocolate colors as precursors of colored compounds.
Review
Food Science & Technology
Eleni Kamilari, Catherine Stanton, F. Jerry Reen, R. Paul Ross
Summary: This review highlights the biotechnological importance of the filamentous yeast-like fungus Geotrichum candidum, which is widely used as a starter in the dairy industry. The study found that aside from its role in the dairy and brewing industries, G. candidum has potential as a probiotic nutritional supplement in fish. Additionally, this species produces various biotechnologically important enzymes, antimicrobial compounds, and has bioremediation capabilities.
Article
Pediatrics
David B. Healy, Benjamin Campbell-Green, Vicki Livingstone, C. Anthony Ryan, R. Paul Ross, Catherine Stanton, Eugene M. Dempsey
Summary: The aim of this study was to evaluate the combined outcome of death and/or severe grade necrotising enterocolitis (NEC) in very preterm infants before and after the introduction of routine supplementation with Bifidobacterium bifidum and Lactobacillus acidophilus probiotics. The results showed a reduction in the composite outcome of severe grade NEC and/or death after the introduction of routine administration of probiotics.
Article
Chemistry, Medicinal
Shona Uniacke-Lowe, Fergus W. J. Collins, Colin Hill, R. Paul Ross
Summary: With the increase in antimicrobial resistance, the deep-sea fish microbiome can serve as a potential source of antimicrobials, including bacteriocins. In this study, bacterial isolates recovered from deep-sea fish were screened for antimicrobial activity and their genomic DNA was analyzed for bacteriocin and other antimicrobial metabolite genes. The study identified 147 candidate biosynthetic gene clusters, including 35 bacteriocin clusters, and discovered unique bacteriocin gene clusters encoding novel peptides. This dual approach provided insights into the bacteriocinogenic potential and antimicrobial molecules of the deep-sea isolates.
Article
Biochemistry & Molecular Biology
Remi De La Burgade, Valerie Nolleau, Teddy Godet, Nicolas Galy, Dimitri Tixador, Christophe Loisel, Nicolas Sommerer, Aurelie Roland
Summary: Flavour scalping refers to the absorption of flavor compounds on wine closures. While previous studies have examined the impact of closure type, this research investigates the impact of closure permeability on flavour scalping. The adsorption of volatile sulphur compounds (VSCs) on four micro-agglomerated wine cork closures was examined through soaking them in model and Shiraz wines for 7 days. The results show that most of the VSCs were quickly scalped after 1 hour of soaking, with no significant impact of closure type on the kinetics and adsorption rates of the VSCs.
Review
Gastroenterology & Hepatology
Lauren Walsh, Colin Hill, R. Paul Ross
Summary: This review focuses on the potential effect of glyphosate exposure on the composition and functionality of the gut microbiome, highlighting the significance of gut microbiota to health.
Article
Biochemistry & Molecular Biology
Adeline Karolkowski, Emmanuelle Meudec, Antoine Bruguiere, Anne-Claire Mitaine-Offer, Emilie Bouzidi, Loic Levavasseur, Nicolas Sommerer, Loic Briand, Christian Salles
Summary: In the context of climate change, faba beans are considered as an alternative to animal proteins, but their off-notes and bitterness decrease consumer acceptability. This study focused on the bitter compounds in faba beans and found that alkaloids, amino acids, phenolic compounds, organic acids, and terpenoids contributed to the bitterness. The research provides insights into the bitter molecules in faba beans and their relationship with cultivar and air-classification.
Article
Infectious Diseases
Dhrati V. Patangia, Ghjuvan Grimaud, Kevin Linehan, R. Paul Ross, Catherine Stanton
Summary: This study investigated the impact of different drying off methods on the microbiota and resistome profile in colostrum and milk samples from cows. The results showed that the use of antibiotics during drying off increased microbial diversity and antibiotic resistance genes in milk. In contrast, the non-antibiotic group had a lower abundance of mastitis-causing pathogens and was associated with specific genera. These findings support the use of non-antibiotic alternatives for drying off in cows.
Article
Nutrition & Dietetics
Xinqi Chen, Yang Chen, Catherine Stanton, Reynolds Paul Ross, Jianxin Zhao, Wei Chen, Bo Yang
Summary: This study aimed to investigate the dose-response effect of Bifidobacterium breve CCFM683 on relieving psoriasis and its underlying patterns. Specifically, the expression of keratin 16, keratin 17, and involucrin were substantially decreased by specific doses of the probiotic. Moreover, the gut microbiota in mice treated with the probiotic was rebalanced and the concentrations of colonic bile acids were positively correlated with the effectiveness of the strain in relieving psoriasis.
Article
Food Science & Technology
Kexue Chen, Xingya Zhou, Jianxin Zhao, R. Paul Ross, Catherine Stanton, Wei Chen, Bo Yang
Summary: This study explores the genetic diversity and functional gene features of L. johnsonii through comparative genomic analysis. The results show that L. johnsonii can be classified into two phylogenetic clusters, with differences in carbohydrate utilization genes, bacteriocin operon, extracellular polysaccharide gene cluster, and bile salt hydrolase encoding genes between the clusters.
Article
Food Science & Technology
Nan Gai, David S. Waldron, Therese Uniacke-Lowe, Bozhao Li, Jonathan O'Regan, David A. Goulding, Alan L. Kelly
Summary: This study investigated the influence of b-casein polymorphism on cheese manufacturing and characteristics. The results showed that cheese made from A2A2 milk had poor rennet coagulation properties, while A1A1 cheese had lower protein content and A2A2 cheese had lower fat content. Furthermore, genotype impacted cheese texture, with A1A1 cheese being the softest and A2A2 cheese being the most fracturable.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Harsha V. Sail, Ashwini D. Jagdale, Muskan R. Thakur, Rashmi S. Tupe
Summary: This study assessed the effects of the Maillard reaction on the glycation, structural, and functional characteristics of Maillard reaction products (MRPs) of casein acid hydrolysate (CAH). The results showed that MRPs exhibited improved thermal stability, antioxidant potential, and emulsifying properties.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Mostafa Soltani, Solmaz Saremnezhad, Hilal Kanmaz, Ali Tekin, Yasemin Gokce, Busra Kaya, Didem Sahingil, Ali Adnan Hayaloglu
Summary: Lighvan cheese made from different ratios of ovine and caprine milk (100:0, 75:25, 50:50, 25:75, 0:100) was analyzed during ripening to examine its chemical composition, proteolysis level, amino acid content, texture, and coagulant activity. The study found that using higher ratios of ovine milk led to decreased pH and moisture content, increased texture parameters, coagulant activity, soluble nitrogen fractions, fat, and protein contents in the cheese. Differences in gel electrophoresis and peptide profiles were observed. Leu and Phe were found to be the predominant free amino acids in the ripened cheese. In conclusion, lighvan cheese made with 75:25 and 50:50 ratios of ovine and caprine milk can be preferred due to their proper proteolysis indices and semi-hard texture.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Maria Tereza Pereira de Souza, Rafael Fagnani, Lina Casale Aragon Alegro, Elsa Helena Walter de Santana
Summary: The frequency and possible sources of non-starter lactic acid bacteria (NSLAB) and citrate fermenting bacteria (CFB) were evaluated at different stages of a milk supply chain. The study found a positive correlation between psychrotrophic bacteria and CFB, emphasizing the importance of good milking practices to control these bacteria. The results also showed that NSLAB and CFB populations remained high even after pasteurisation, suggesting the occurrence of post-heat treatment recontamination, biofilm formation, or the presence of thermoduric microbiota.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Carolyn T. Mejares, Thom Huppertz, Jayani Chandrapala
Summary: This study investigated the influence of adding 5 mM trisodium citrate (TSC) or disodium hydrogen phosphate (DSHP) and heat treatment on the acid gelation properties of blends of skim buffalo and bovine milk. The results showed that increasing the proportion of buffalo skim milk and higher heating temperature resulted in significant increases in gel properties. Differences in gel firmness were attributed to the gel micro-structure.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Theng Choon Ooi, Azizan Ahmad, Nor Fadilah Rajab, Razinah Sharif
Summary: This study investigated the effects of milk intake, particularly bovine colostrum-enriched skim milk, among older adults. The results showed that consuming bovine colostrum-enriched skim milk could lead to various health benefits, including weight loss, improved physical fitness, enhanced memory, and reduced cholesterol levels.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Giuseppe Natrella, Aristide Maggiolino, Pasquale De Palo, Marina Mefleh, Michele Faccia
Summary: The effect of ultrafiltration on the cheesemaking properties of donkey milk was assessed. The main limiting factor for coagulation was found to be the milk protein concentration, and the addition of EPS-producing starter yielded the best results.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Duygu Aslan Turker, Meryem Goksel Sarac, Mahmut Dogan
Summary: This study investigates the rheological, textural, and powder flow characteristics of whippable oil-in-water emulsion with different particle sizes. It is found that smaller particle sizes improve the dispersed phases and increase viscosity, while reducing adhesiveness. Compared to the control sample, whippable emulsions with larger particle sizes have higher cohesiveness and are less prone to deformation and crumbling.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Utkarsh Deshmukh, Sumit Arora, Deepika Kathuria, A. K. Singh, Vivek Sharma, Richa Singh
Summary: Calcium plays a significant role in the stability, functional, and nutritional properties of milk. Depletion and addition of calcium have effects on the properties of milk, including heat stability, pH, and buffering capacity. Furthermore, the alteration in calcium also affects the distribution of minerals in milk. These findings contribute to a better understanding of the functionality of buffalo milk during the processing of buffalo-based products with altered calcium content.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Bruna Barnei Saraiva, Katiele da Silva Souza Campanholi, Rayanne Regina Beltrame Machado, Celso Vataru Nakamura, Alessandra Aparecida Silva, Wilker Caetano, Magali Soares dos Santos Pozza
Summary: This study determined the phototoxic potential of riboflavin and curcumin against P.florescens and found that photodynamic inactivation is an alternative method to reduce contaminating microorganisms in food.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Haktan Aktas, Bulent Cetin
Summary: The microbial diversity in traditional foods is decreasing due to widespread industrial production and the use of a limited number of strains as starter cultures. In this study, the microbiological and physicochemical properties of traditional and industrial yoghurt samples were investigated. The best starter cultures for yoghurt production were identified as 4 Lactobacillus bulgaricus and 6 Streptococcus thermophilus isolates.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Aliah Zannierah Mohsin, Ezaty Norsah, Anis Asyila Marzlan, Muhamad Hafiz Abd Rahim, Anis Shobirin Meor Hussin
Summary: This article reviews the application of plant-based coagulants in food products as alternatives to animal and microbial coagulants. Plant-based coagulants can deliver similar milk-clotting activity and organoleptic properties as animal rennet, making them suitable for cheese production and offering potential health benefits. However, their high proteolytic activity may contribute to a bitter taste, which is influenced by plant sources.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Shahida Anusha Siddiqui, Sayed Hashim Mahmood Salman, Ali Ali Redha, Oscar Zannou, Ifagbemi B. Chabi, Kouame F. Oussou, Shuva Bhowmik, Nilesh P. Nirmal, Sajid Maqsood
Summary: Different animal milk sources have varied nutritional properties. Goat milk contains calcium, medium-chain fatty acids, and α-casein. Sheep milk is rich in vitamins A, C, thiamine, and folic acid. Buffalo milk is considered a complete food with higher levels of α- and k-casein. Mare and donkey milk are rich in carbohydrates and proteins with lower fat content. Camel milk is rich in calcium, potassium, vitamin A, and does not contain the major allergen β-lactoglobulin.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Lu Chen, Mengqi Yu, Yuxin Yuan, Yingxin Qu, Riakang Sha, Xinyang Ren, Guang Li
Summary: This study used Tandem Mass Tags technology to analyze the protein differences between colostrum and mature milk of Guanzhong dairy goats. The results showed significant differences in differential proteins between the two, with colostrum exhibiting more metabolic pathways related to the immune system and mature milk exhibiting more pathways related to angiogenesis and bone development.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Ittissam Hasnaoui, Ahasanul Karim, Mohammed Aider
Summary: The growth of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in electro-activated whey and their supernatant's antibacterial effect against Salmonella enterica were studied. The results showed electro-activated whey to be a suitable medium for the growth of these bacteria. The supernatant from their growth demonstrated antibacterial activity against Sal. enterica.
INTERNATIONAL DAIRY JOURNAL
(2024)
