Fatty acids in milk reflect the interplay between species-specific physiological mechanisms and maternal diet. Anthropoid primates (apes, Old and New World monkeys) vary in patterns of growth and development and dietary strategies. Milk fatty acid profiles also are predicted to vary widely. This study investigates milk fatty acid composition of five wild anthropoids (Alouatta palliata, Callithr...

According to the International Dairy Federation, the quality of raw milks shall be evaluated by the determination of "total" bacterial counts, or standard plate count (SPC); after serial dilution of the milk samples, the SPC is determined on Plate Count Agar (PCA) by the "pour plate" method; the viable bacteria are enumerated after aerobic incubation for 2 or 3 days, at 32 °C or 30°C respectively.

CHARACTERISTICS OF THE SPECIES Lactobacillus paracasei is a Gram-positive, non-spore forming, homofermentative rod that is a common inhabitant of the human intestinal tract (1,2). L. paracasei strains are also found naturally in fermented vegetables, milk and meat. Strains of this species are used in many food products, including traditional fermented milks and cheese. Selected strains of this ...