Preterm and term transitional milks of human subjects and mature milks of human subjects, non-human primates and non-primates were analysed for free amino acids (AA) using precolumn phenylisothiocyanate derivatization and liquid chromatography. Differences in free AA between three types of human milk were small. Milks of pinnipeds (seals and sea lions) contained the highest levels of total free...

BACKGROUND Free radicals are connected with the increased risk of certain diseases, especially cancers. There is some scientific evidence that antioxidant-rich diet may inhibit the negative impact of free radicals. The aim of the present study was to analyse the antioxidant capacity of the selected commercial natural and flavoured fermented milks offered in Poland, derived from different produc...

This paper presents the automatic discrimination of geographical origins of milks from Western Yunnan Plateau areas and eastern China by excitation-emission fluorescence spectrometry and chemometrics. Genuine plateau milks (n = 60) and milks from eastern China (n = 89) are scanned in the regions of 180-300 nm for excitation and 200-800 nm for emission. Different options of data analysis are inv...

Heat coagulation of milk results from a complex series of physicochemical reactions that eventually lead to precipitation or gelation. Viscosity of milk tends to increase upon heating as it approaches the point of coagulation of the proteins, which is the basis for producing high viscosity in super-heated condensed milk. Although viscous property may have been studied extensively in cow fluid m...

Bovine and caprine milks have a similar overall gross composition, but vary considerably in the ratios of their casein components. These differences cause significant changes in the ability of caseins to bind and stabilize calcium (Ca). It might be expected that these in vitro variations, which are thought to be due to differences in casein phosphopeptides (CPP) content, could lead to in vivo d...

Twelve different liquid market milks of Bangladesh were examined to evaluate their chemical and sanitary quality. Six of these were open raw milk bought from local daily markets and the other six were processed packet milk (both pasteurized and UHT [Ultra High Temperature] processed) available in shops. The twelve samples were examined for the determination of percentage of water, total soluble...

This study investigated the effect of milk somatic cell count (SCC) and polymorphonuclear leucocyte (PMN, or neutrophil) content on the processability of milks from individual udder quarters. Two milk samples of high and low SCC (6x10 and 920x10/ml, respectively) and two of high and low PMN content (<1x10 and 700x10/ml, respectively) were selected. The milk samples were mixed in appropriate pro...

OBJECTIVES The aims of the present study were to evaluate the fluoride (F) concentrations in whole, defatted and chocolate milks commercially available in Brazil and to estimate the daily F intake from these sources. MATERIAL AND METHODS F concentrations were determined for 23 brands of milks, after HMDS-facilitated diffusion, using a F ion-specific electrode. Possible F ingestion per kg body...

Inadequate Ca intakes are a concern for global public health. In France, most dietary Ca is provided by dairy products: milks, fermented milks (mostly yogurts), dairy desserts and cheeses. The present dairy database (n 837) included milks (n 101), fermented milks, yogurts and other fresh dairy products (n 326), desserts (n 162) and a wide variety of cheeses (n 248). Energy and nutrient values w...

Casein micelles in skim milk were either untreated (untreated milk) or were cross-linked using transglutaminase (TGA-milk). Added lactoferrin (LF) bound to the casein micelles and followed Langmuir adsorption isotherms. The adsorption level was the same in both milks and decreased the micellar zeta potential, indicating charge neutralization and the formation of complex coacervate-type interact...