Milk processing as a tool to reduce cow’s milk allergenicity: a mini-review

Milk processing as a tool to reduce cow’s milk allergenicity: a mini-review

Milk processing technologies for the control of cow's milk protein allergens are reviewed in this paper. Cow's milk is a high nutritious food; however, it is also one of the most common food allergens. The major allergens from cow's milk have been found to be β-lactoglobulin, α-lactalbumin and caseins. Strategies for destroying or modifying these allergens to eliminate milk allergy are being so...

Allergenicity of Milk Proteins

Pesticides Residue in Milk and Milk Products: Mini Review

Livestock is an important sub-sector of agriculture that plays a key role in economy of a country by contributing to GDP (Gross Domestic Product) and in total export. Pakistan is the 5 largest milk producer in the world with a total milk production of about 46.44 billion liters per anum. Almost 68% milk is produced by buffalo and 27% by cow. Pesticides used in agriculture sector may transfer to...

Antimicrobial Peptides Derived from Milk: A Review

Milk proteins provide a natural source of bioactive peptides with potential health benefits and applications in the food industry. The release of these peptides from milk proteins is achieved either by hydrolysis using digestive proteases or by lactic acid bacteria fermentation. Peptides, particularly those derived from milk proteins, can exert a wide range of nutritional, functional and biolog...

Vaccination as a Tool to Reduce Mastitis and Improve Milk Quality in Dairy Goats

The purpose of this investigation was to evaluate the efficacy of a staphylococcal bacterin (Lysigin ® ) in reducing the prevalence of staphylococcal mastitis and somatic cell counts (SCC) in a commercial dairy goat herd. Does were vaccinated (n = 15) or left as controls (n = 15) and the levels of mastitis and SCC were monitored at approximately 6-wk intervals over an 18-mo period. Prior to and...