Heat treatment during the production of skimmed milk powder causes denaturation of proteins, thereby affecting the physicochemical properties of the skimmed milk powder. To understand the effects of heat treatment on the sensitivity of the casein micelles in skimmed milk powders, low heating type (L), normal heating type (N), high heating type (H), and super-high heating type (SH), to reaction ...

In this experiment, raw milk and commercially available full-cream UHT milk, semi-skimmed UHT milk, skimmed UHT milk, full-cream pasteurized milk, semi-skimmed pasteurized milk and infant formulas for babies between 6 and 12 months of age were analyzed by RIA, with a method using an antibody directed against human leptin and human leptin as reference standard. Raw milk and full-cream UHT milk d...

A large-scale outbreak of food poisoning caused by consumption of skimmed milk powder contaminated with staphylococcal enterotoxin A (SEA) occurred in Japan. No viable Staphylococcus aureus was detected in the skimmed milk powder, however, sea and nuc genes of S. aureus were detected in it by PCR. The number of S. aureus in skimmed milk powder was estimated by quantitative real-time PCR.

In order to protect farm animals from infections such as foot and mouth disease (FMD) and tuberculosis, the pasteurisation of milk and milk products designated for the feeding of animals is compulsory in Switzerland. Nowadays, milk products are often treated chemically with acids or with hydrogen peroxide in order to keep bacterial contamination low. The capacity of these chemical treatments to...

several modalities of drug administration have been investigated to improve bioavailability and to reduce 5-fu related toxicity. the aim of present study was to evaluate the effect of skimmed milk on the absorption and metabolism of 5-fu in rabbits, mice and dogs. it was further aimed to determine its route related toxicity in rabbits.    plasma concentration of both 5-fu and its metabolite 5-f...

In most carbohydrate-containing foods, the blood insulin response is predictable and is closely linked to the food's glycaemic index (GI). A single study, examining whole milk and fermented milk products made from whole milk, recently reported a large dissociation between the GI and insulinaemic index (II) in healthy normal adults. Because the fat component of a food may influence the GI and II...

The freshly secreted milk of goats has been shown (McCarthy & Patton, 1964; Christie, 1974) to catalyse a number of enzymic reactions of lipogenesis. Further experiments showed these activities to be localized in closed vesicular structures present in the milk. Their properties indicate that they originate from the mammary epithelium (Christie & Wooding, 1975); they are, effectively, anucleate ...

Influence of storage temperature on the shelf life of the pasteurized milk and the enzymatic activity of psychrotrophic bacteria in whole and skimmed pasteurized milk were the main goals of the presented work. It was demonstrated that the storage temperature of 10C reduces the shelf life of pasteurized milk to one third in comparison with a storage at 4 C. The average shelf life of the full cre...

Different technologically treated Italian milks (whole and semi-skimmed ultra-high temperature (UHT), pasteurized and microfiltered milk), collected from 2009 to 2012, were evaluated for nutritional and technological properties. No significant differences in calcium and sodium were detected (p > 0.05), while significant differences were observed concerning phosphorus content, between whole and ...

     Several modalities of drug administration have been investigated to improve bioavailability and to reduce 5-FU related toxicity. The aim of present study was to evaluate the effect of skimmed milk on the absorption and metabolism of 5-FU in rabbits, mice and dogs. It was further aimed to determine its route related toxicity in rabbits.    Plasma concentration of both 5-FU and its metabolit...