Common marmosets, one of the smallest anthropoid primates, have a relatively high reproductive rate, capable of producing twins or triplets twice per year. Growth and development of infants is relatively rapid, and lactation is relatively short at less than 3 months. Although mean values for the proximate composition (dry matter, protein, fat and sugar) of captive common marmoset milks fall wit...

The present investigation was carried out to evaluate anticancer activity of cow, goat, sheep, mare, donkey and camel milks and their casein and whey proteins against MCF7 cell line. The structure-based properties of the casein proteins were also investigated, using bioinformatics tools to find explanation for their antitumor activities. The effect of different milks and their casein and whey p...

Breast-feeding is the best method of feeding infants. In some cases, formula milk can be a suitable alternative, so this study aimed to compare the safety and nutritional adequacy of commonly available formula milks in the Iraqi market. An observational study for the commonly available formula milks was conducted in the largest supermarkets of Baghdad, Iraq, during January-March 2015. The macro...

Abstract The toxicity and the health risk assessment associated to presence of some hazardous elements (HEs) in dried (infant formula powdered) milks due manufacturing packaging process, raw materials used, environmental conditions, etc. need be determined. With this aim, a new methodology based on combination quotients non-supervised (as cluster analysis (CA) principal component (PCA)) chemome...

A previously developed method was adapted to the selective determination of hexavalent chromium in powdered milk infant formulas. The species in reconstituted milk was separated on an ion-exchange column, Chromabond NH2, and measured by electrothermal atomization atomic absorption spectrometry. The detection limit was 1.8 micrograms/L, and the linearity range under optimized conditions was 1.8-...

OBJECTIVES To evaluate the fluoride ion concentration in some fermented milks present in the market. METHODS Three brands of 6 fermented milks (Parmalat®-uva, Chamyto®, Paulista®, Batavito®, Yakult®, Vigor Club®) were analyzed. Fluoride concentration was evaluated after facilitated microdiffusion by HDMS. RESULTS Parmalat® products ranged from 0.022 μgF/g to 0.031 μgF/g, Chamyto® from 0.228...

We attempted an oral rush desensitization with mixed cow and sheep milk in a 6-year-old boy who had had adverse reactions to cow and goat milks. Skin prick tests and specific immunoglobulin (Ig) E to cow, sheep and goat milks were positive. The double-blind, placebo-controlled food challenge with cow milk was positive too. He underwent a 12-day sublingual-oral desensitization treatment with mix...

The purpose of this research was to assess the hygienic properties of commercially available dairy foods. The products surveyed included liquid milks (pasteurized and UHT-treated), cultured dairy products (kefir, cultured buttermilk, sour cream, yogurt, probiotic fermented milks), cheeses (quarg products, soft, semi-hard, hard, and extra hard cheeses made from bovine, caprine, and ovine milk), ...

AND SUMMARY Comparisons were made of the composit ion and distribution of the lipids in fat globules from conventional milks and polyunsaturated milks produced by cows fed protected lipid supplement. Washed creams were prepared from the milks of three individual cows fed a conventional ration, and three fed a p ro tec ted sunflower-soybean supplement rich in linoleic acid. The washed creams wer...

Microfluidization of cheese milk at different temperatures and pressures altered the meltability and rheological properties of Mozzarella cheese. Pasteurized milks, standardized to 1.0 (low-fat (LF)) or 3.2 (full fat (FF)) g fat/100 g milk, heated to 10, 43, or 54 1C, and then microfluidized at pressures of 34, 103, or 172MPa, were used to manufacture Mozzarella cheese. Cheeses made from nonmic...