Introduction Allergy to cow’s milk (CM) proteins has as major allergens caseins (60%), b-lactoglobulin (9%) and a-lactalbumin (4%). Thermal processes for milk industrialization include: pasteurization (low: 63 ° C for 30 min or High: 72 ° C for 15 seconds), UHT heating (145 ° C for 1-2s) and sterilization (115 ° C for 15 min).It’s accepted that these processes denature milk proteins in differen...

EFFECTS OF STABILIZERS AND pH ADJUSTMENTS ON MILK PROTEINS IN UHT-TREATED CITRUS JUICE/SKIM MILK BLEND DRINK

It is generally accepted that milk and milk-based products constitute a valuable source of dietary protein. In the last few years considerable advances have been made in understanding the chemistry of milk proteins and in particular in the elucidation of their primary chemical structures so that it is now possible to examine this general conclusion concerning the worth of milk proteins, their v...

BACKGROUND The aim of this research was to observe the changes which take place in the electrophoretic picture of milk proteins after pasteurisation and inoculation with different starter cultures (both traditional and probiotic). After incubation, the yoghurt, kefir, acidified milk, fermented Bifidobacterium bifidum drink and Lactobacillus acidophillus drink were chilled for 14 days to observe...

Streptococcus thermophilus is widely used as a starter culture in the fermentation of yogurt. Glutathione (GSH; γ-glutamyl-cysteinyl-glycine), tripeptide, has an important physiological role for Strep. thermophilus. However, scope GSH transport proteins still unexplored this species. In present study, 5 peptide transporter-related (Ptrp) strain ST-1 were selected and then inactivated by gene in...

aflatoxins are toxins which are usually produced by a kind of aspergillus fungus named flavus, parasiticus, and numius. there are 18 kinds of aflatoxins have been discovered by scientists and aflatoxin b1 is the most toxic and carcinogenic. taking aflatoxins present in food causes lots of diseases like liver diseases, alcoholic liver, mutagenesis, and malformation in animals. it also has some o...

The isolation of whey proteins from human and bovine milks followed by profiling of their entire N-glycan repertoire is described. Whey proteins resulting from centrifugation and ethanol precipitation of milk were treated with PNGase F to release protein-bound N-glycans. Once released, N-glycans were analyzed via nanoflow liquid chromatography coupled with quadrupole time-of-flight mass spectro...

Various opinions have been presented on the merits and demerits that breastfeeding gives for the allergic onset of the babies. In this report, we focused on whether food proteins eaten by mother mice and secreted into breast milk as IgA-immune complexes contribute to the allergy prevention through oral tolerance in infants who ingest the milk. BALB/c mice were divided into two groups; E-group f...

The heat-treatment of cheese milk, or whey, to denature the whey proteins has long been the most applied means of recovering these proteins, either directly in the cheese curd, or as added to the cheese milk prior to renneting. In heat-treated milk, the interaction of the denatured whey proteins with the casein micelles, however, limits the primary phase of the enzymatic reaction, and prevents ...

Cow's milk is an important source of proteins in human nutrition. On average, cow's milk contains 3.5% protein. The most abundant proteins in bovine milk are caseins and some of the whey proteins, namely beta-lactoglobulin, alpha-lactalbumin, and serum albumin. A number of allelic variants and post-translationally modified forms of these proteins have been identified. Their occurrence varies wi...