milk is considered a nutritious food because it contains several important nutrients including proteins and vitamins. conversely, it can be a vehicle for several pathogenic bacteria such as staphylococcus aureus. this study aimed to analyze the frequency of genes encoding the nine staphylococcal enterotoxins (ses) and enterotoxin gene profiles in s. aureus isolates derived from raw bovine milk....

The feeding of ruminants such as goats is critical because conferring nutraceutical characteristics to the milk. Alfalfa forage used for and depending on plant growth conditions, it will impact animal production. production goat’s milk has increased in recent years, its derivatives are relevant quality quantity their proteins, carbohydrates, fats, vitamins minerals. Goat’s degrades significantl...

BACKGROUND Human milk possesses bacteriostatic properties, largely due to the presence of immunological proteins. Heat treatments such as Holder pasteurization reduce the concentration of immunological proteins in human milk and consequently increase the bacterial growth rate. This study investigated the bacterial growth rate and the immunological protein concentration of ultraviolet (UV-C) irr...

background and objectives: the effect of the different proteins and polysaccharides on the characteristics of low-fat cheese has been a topic of recent study. the release of aromatic compounds from the cheese is affected by the addition of texture improvers. the present study investigated the addition of polysaccharides and proteins on the hardness, microstructure and ester release of low-fat b...

Hypersensitivity to cow milk proteins is one of the main food allergies and affects mostly but not exclusively infants, while it may also persist through adulthood and can be very severe. Different clinical symptoms of milk allergy have been established. The diagnosis of milk allergy differs widely due to the multiplicity and degrees of symptoms, and can be achieved by skin or blood tests. Cow ...

The provision of essential and non-essential amino acids for breast-fed infants is the major function of milk proteins. In addition, breast-fed infants might benefit from bioactivities of milk proteins, which are exhibited in the intestine during the digestive phase and by absorption of intact proteins or derived peptides. For lactoferrin, osteopontin and milk fat globule membrane proteins/lipi...

Stainless steel coupons were treated with skim milk and subsequently challenged with individual bacterial suspensions of Staphylococcus aureus, Pseudomonas fragi, Escherichia coli, Listeria monocytogenes, and Serratia marcescens. The numbers of attached bacteria were determined by direct epifluorescence microscopy and compared with the attachment levels on clean stainless steel with two differe...