Bovine fat is dispersed in raw milk as natural milk fat globules, with an average diameter of 4 microm, which are enveloped in a biological membrane, the milk fat globule membrane (MFGM). However, dairy processes modify the supramolecular structure and the surface composition of milk fat. Thus, milk fat is present in many dairy products under various forms. In this study, we focused on the fact...

The objectives of the present study were to investigate the change in the number of viable pathogens during preservation of milk obtained from cows with subclinical mastitis and the association between the decreasing ratio of viable bacteria during preservation and the somatic cell count (SCC) and the values of lingual antimicrobial peptide (LAP), lactoferrin (LF) and lactoperoxidase (LPO). Aft...

It's undoubted that optimum nutrition for term infants is breastfeeding, exclusive for the first six months, then followed by a complementary diet and carried on, if possible, for the first year of life or even more. During the last decades several data confirmed the great advantages of fresh mother's milk use also for feeding very low and extremely low birthweight preterm infants. When mother'...

Background: The beneficial effect of breastfeeding for the health of mothers and infants are well recognized. Breast milk is a novel source of the stem cells forming during pregnancy and lactation. In the present study, the colony forming efficiency (CFE) of breast milk-derived stem/progenitor cells in the breast milk of mothers with preterm delivery (gestational age o...

in order to compare the precision of predictions of nrc (2001) and cncps models, 17 holstein fresh cows were assigned in a randomized complete block design to a balanced diet with nrc (2001) and cncps software. the predicted dmi, energy allowable milk and protein allowable milk by both models were compared with observed values. the precision of the predictions of models was evaluated by calcula...

Fermentation of milk enhances its nutritional value through improved bioavailability of nutrients and production of bioactive substances which have biological functions. Cultured buttermilk, it is an important fermented milk in the world. It is obtained from pasteurized skim or partly skim milk cultured with Lactococci and Lactobacilli as well as aroma producing strains. Lactic acid bacteria (L...

Phadungath, C. The mechanism and properties of acid-coagulated milk gels Songklanakarin J. Sci. Technol., 2005, 27(2) : 433-448 Acid-coagulated milk products such as fresh acid-coagulated cheese varieties and yogurt are important dairy food products. However, little is known regarding the mechanisms involved in gel formation, physical properties of acid gels, and the effects of processing varia...

cow’s milk allergy (cma) is the most frequent food allergy in children and oral immunotherapy (oit) is a promising approach for treatment of patients. the most challenging cases are anaphylactic with coexisting asthma and proposing safe protocols is crucial especially in high risk groups. considering that cma varies among patients, an individualized oit protocol would be beneficial to achieve a...

Background: Nowadays, extensive technological advancements have made it possible to use nanopaints which show exciting properties. In IR Iran excessive radon levels (up to 3700 Bq m–3) have been reported in homes located in radon prone areas. Over the past decades, concerns have been raised about the risk posed by resi- dential radon exposure.Objective: This study aims at investigating the ef...