bluuebunny/crossref_metadata_2025 huggingface dataset:
Binding of zinc to bovine and human milk proteins
Authors: Singh Harjinder , Flynn Albert , Fox Patrick F.
Published: June 2009

Zn binding by whole bovine and human casein and by purified bovine caseins and whey proteins was investigated by equilibrium dialysis. Bovine αs1casein had the greatest Zn-binding capacity (˜ 11 atoms Zn/mol). Protein aggregation was observed as Zn concentration was increased and- the protein precipitated at a free Zn concentration of 1·7 mM. Zn binding increased with increasing pH in the range 5·4–7·0 and decreased with increasing ionic strength. Competition between Zn and Ca was observed for binding to αs1-casein indicating common binding sites for these two metals. Bovine β-casein bound up to 8 atoms Zn/ mol and precipitated at a free Zn concentration of ˜ 2·5 mM, while K-casein bound 1–2 atoms Zn/mol. Whole bovine and human casein bound 5–8 atoms Zn/mol and precipitated at a free Zn concentration of ˜ 2·0 mM. Scatchard plots for Zn binding to caseins showed upward convexity, possibly due to Zn-induced association of caseins. Apparent average association constants (K¯app) for all caseins were similar (log K¯app3·0–3·2). Enzymic dephosphorylation of αs1- or whole bovine casein markedly reduced, but did not eliminate, Zn binding. Thus, phosphoserine residues appeared to be the primary Zn-binding sites in caseins. With the exception of bovine serum albumin. which bound over 8 atoms Zn/mol, the bovine whey proteins, β-lactoglobulin, α-lactalbumin and lactotransferrin, had little capacity for Zn binding.
Zinc binding in bovine milk
Authors: Singh Harjinder , Flynn Albert , Fox Patrick F.
Published: June 2009

About 90% of the Zn in bovine skim milk was sedimented by ultracentrifugation at 100000 g for 1 h. About half of the non-sedimentable Zn was non-dialysable, indicating that it was associated with protein, probably non-sedimented casein micelles. Casein micelles incorporated considerable amounts of Zn added to skim milk as ZnCl2, and at Zn concentrations ≥ 16 mM coagulation of casein micelles occurred. Ca was displaced from casein micelles by increasing ZnCl2concentration and ˜ 40% of micellar Ca was displaced by 16 mM-ZnCl2. Micellar Zn, Ca and P1 were gradually rendered soluble as the pH of milk was lowered and at pH 4·6 > 95% of the Zn, Ca and P1were non-sedimentable. These changes were largely reversible by readjustment of the pH to 6·7. About 40% of the total Zn in skim milk was non-sedimentable at 0·2 mM-EDTA and most of the remainder was gradually rendered soluble by EDTA over the concentration range 1–50 mM. This indicates that there are two distinct micellar Zn fractions. No micellar Ca or P1was solubilized at EDTA concentrations up to 1·0 mM, indicating that both colloidal calcium phosphate (CCP) and casein micelles remained intact under conditions where the more loosely bound micellar Zn fraction dissolved. Depletion of casein micelles of colloidal Ca and P1by acidification and equilibrium dialysis resulted in removal of Zn, and in colloidal Pi-free milk non-dialysable Zn was reduced to ·-2 mg/1 (˜ 32% of the original Zn). Thus, ˜ 32% of the Zn in skim milk is directly bound to caseins, while ˜ 63% is associated with CCP. Over 80% of the Zn in colloidal Pi-free milk was rendered soluble by 0·2 mM-EDTA, indicating that the casein-bound Zn is the loosely bound Zn fraction in casein micelles. A considerable fraction of the Zn in acid whey (pH 4·6) co-precipitated with Ca and Pion raising the pH to 6·7 and heating for 2 h at 40 °C, indicating that insoluble Zn phosphate complexes form readily under these conditions. Studies on dialysis of milk against water, or dilution of milk or casein micelles with water, showed that CCP and its associated Zn is very stable and dissolves only very slowly at pH 6·6. The nature of Zn binding in casein micelles may help to explain the lower nutritional bioavailability of Zn in bovine milk and infant formulae compared with human milk.
The onset of mammary secretion of medium-chain-length triglyceride fatty acids in the cow milked pre-partum
Authors: Thompson Gordon , Faulkner Anne
Published: June 2009

Six Friesian cows were milked daily, and arterial and mammary venous blood samples were taken between day 266 of gestation and day 6 after parturition. Samples of blood plasma were analysed for their content of acetate and progesterone, and mammary secretion for potassium, isocitrate, 2-oxoglutarate and triglyceride fatty acids.

The onset of secretion of medium-chain triglyceride fatty acids was preceded by, or coincided with, increases of potassium and isocitrate concentration in the secretion. The onset of fatty acid secretion was not accompanied by any change in the gland's extraction of acetate from the circulation, and did not occur at a consistent time relative to parturition or changes in plasma progesterone concentration.
Ability of bovine mammary macrophages to enhance proliferation of autologous blood and mammary secretion lymphocytes
Authors: Concha Carlos , Holmbebg Olof
Published: June 2009

Cells were obtained by centrifuging the mammary secretion of healthy udders of 19 cows during the dry-period and during mid-lactation. The suspended cells were incubated in plastic wells. Those adhered cells classified as mammary macrophages were incubated with pokeweed mitogen (PWM). Autologous peripheral blood lymphocytes were added to wells containing untreated macrophage cultures or cultures pretreated with PWM. In seven cows autologous dry-period mammary lymphocytes were added instead of blood lymphocytes. The macrophages + lymphocyte cultures were subjected to the lymphocyte stimulation test (LST). For comparison, peripheral blood lymphocytes and dry-period secretion lymphocytes were also subjected to the LST in the presence of PWM. In all cases, mitogenic responses were higher in pretreated macrophage cultures than in background control cultures.

The stimulation indices (SI) showed that PWM-pretreated dry-period mammary macrophages enhanced the proliferation of autologous peripheral blood lymphocytes to a greater extent than did blood lymphoeytes plus PWM (49±10v. 30 ± 6;P≤ 0·05). Mammary macrophages taken from the same cows but during midlactation also clearly induced proliferation of autologous peripheral blood lymphocytes but to a lesser extent than dry-period macrophages (16 ± 2v. 49±10; 16±2v. 30±6;P≤ 0·01 andP≤ 0·05).

The PWM pretreatment of mammary macrophages increascd the proliferation of autologous dry-period mammary lymphocytes by at least a factor of three (28±8v. 8±2P≤ O·05).

The present results indicate that bovine mammary macrophages pretreated with PWM enhance proliferation as well as modulation of mammary and peripheral blood lymphocytes. The modulation of lymphocyte stimulation as demonstrated herein vitro, has great significance regarding aspects of local immunostimulation related to modern treatment of mastitis.
The composition of Alpine goats' milk during lactation in Greece
Authors: Voutsinas Leandros , Pappas Christophoros , Katsiari Maria
Published: June 2009

Variations in chemical composition and in some physico-chemical properties of milk from a herd of lactating Alpine goats imported into Greece were determined from week 8 after parturition until the end of lactation (35 weeks, 35 samples). The average composition (g/100 g) of the milk was: fat 3·44, protein 3·35, casein 2·46, lactose 4·30, ash 0·79, total solids 11·76 and solids-not-fat 8·32. The average pH was 6·57 and titratable acidity was 16·76 (°D). The averaged density was 1·030. The mean mineral contents (mg/100 g) of the milk were: Na 53·12, K 157·67, Ca 140·06, P 110·00, Mg 13·59, citrate 106·97. All constituents studied as well as pH and density were significantly (P < 0·05) dependent on the stage of lactation. Titratable acidity was not significantly affected by stages of lactation. There were significant (P < 0·001) differences in Na/K and Ca/P ratios in the milk between lactation stages. Trends with lactation for each of the components and physico-chemical properties determined are reported and correlations between constituents in the milk are given.
Measurement of proteolysis in milk and cheese using trinitrobenzene sulphonic acid and a new dissolving reagent
Authors: Humbert Gérard , Guingamp Marie-France , Kouomegne Rosalie , Linden Guy
Published: June 2009

Milk contains indigenous plasmin-like and thrombin-like proteinases and also exogenous proteinases, mainly extracellular enzymes of psychrotrophic bacteria. Their activities lead to protein hydrolysis which may have important effects on milk quality and cheese yield. It is also useful to estimate proteolysis and its development during cheese ripening.

Milk opacity or turbidity due to calcium phosphocaseinate micelles and fat globules necessitates preliminary sample treatment, i.e. precipitation and filtration before spectrophotometric measurement. It is possible to eliminate these firs steps of sample treatment by dispersing the colloidal constituents. Some authors have already used different dissolving mixtures for sample analysis. Nakai & Anh Chi Le (1970) were the first to determine protein contents of milk and dairy products by absorbance measurement at 280 nm after clarification. Bosset & Blanc (1977) used the Biuret method. Owen & Andrews (1984) measured free amino groups with 2,4,6-trinitrobenzene sulphonic acid (TNBS). Humbert et al. (1982) and Stead (1987) used synthetic or specific substrates for proteinase determination.

In this work, we report the application of a new dissolving reagent to measure free amino groups in milk and cheese.
The diagnosis of subclinical mastitis by redefinition of the interquarter ratio and definition of the interquarter variation using analysis of variance methods
Authors: Knudsen Kim , Jensen Niels Einar
Published: June 2009

A definition is proposed for the interquarter ratio of markers of inflammation in the bovine mammary gland which in contrast to present measurement procedures has well-defined distributional properties and thus facilitates statistical analysis. Our proposal of an interquarter ratio is equally applicable to evaluation of both single and multi-sample experiments. Finally, we define a new index for diagnosis of subclinical mastitis at the cow level, the interquarter variation, which assesses the degree of dispersion of the four quarter levels for values of any continuous inflammatory marker.
Cleavage of the linkage between colloidal calcium phosphate and casein on heating milk at high temperature
Authors: Aoki Takayoshi , Umeda Taketoshi , Kako Yoshitaka
Published: June 2009

In order to examine the effect of heating on the changes in the linkage between colloidal Ca phosphate (CCP) and casein, high-performance gel chromatography of casein micelles disaggregated by 6 M-urea was carried out using 6 M-urea simulated milk ultrafiltrate as the effluent. Although the CCP content increased when whey protein-free (WPF) milk was heated at 60–90 °C for 10 min, almost no changes in the content of casein aggregates cross-linked by CCP were observed. The content of casein aggregates cross-linked by CCP decreased from 51·9 to 46·1% in WPF milk and from 52·3 to 43·6% in concentrated WPF milk on heating at 135–140 °C for 75 s, indicating the cleavage of the linkage between CCP and casein. The cleavage of the linkage between CCP and casein on heating was considered to occur without liberation of ester phosphate groups. It was suggested that the transformation of CCP to another form was responsible for the cleavage between CCP and casein on heating milk at high temperature
Comparative emulsifying properties of sodium caseinate and whey protein isolate in 18% oil in aqueous systems
Authors: Foley John , O'Connell Catherine
Published: June 2009

Both whey protein isolate (WPI) and Na caseinate gave similar emulsion capacity-concentration profiles at pH 7. The emulsion capacity of aqueous solutions of WPI was relatively independent of pH while the values for caseinate fell in the isoelectric region. Saline (7·59 g/1) compared with aqueous solutions improved emulsion capacity, particularly above pH 7. At low concentration, WPI had greater emulsifying capacity and gave finer globule dispersion than sodium caseinate. Increase in emulsifier concentration, within a certain range, increased stability, improved dispersion and reduced capacity. Ethanol up to about 20% w/w improved the emulsion capacity of both proteins while at 50% the phases separated. Heat treatment (> 65 °C) of WPI solution before emulsion formation impaired capacity and stability. Heat treatment of preformed WPI emulsions did not have the same effect. Na caseinate and WPI each formed a thin continuous layer of relatively uniform thickness over the oil globule surfaces while denatured WPI appeared aggregated and relatively unevenly distributed at the oil-aqueous interface.
Heat-related changes to the hydrophobicity of cheese whey correlate with levels of native β-lactoglobulin and α-lactalbumin
Authors: Regester Geoffrey O. , Pearce R. John , Lee Victor W. K. , Mangino Michael E.
Published: June 2009

Correlations were identified between levels of the native whey proteins, β-lactoglobulin and α-lactalbumin and the surface and total hydrophobicities of cheese whey in response to different heat treatments. Heat-induced changes in the native βlactoglobulin content and surface hydrophobicity of whey exhibited the most significant linear relationship while correlations between total hydrophobicity and the native proteins were less significant because of an atypical rise in the n−heptane-binding capacity of whey after high-temperature treatment. The content of native β-lactoglobulin in whey was more sensitive to heating than the content of native α-lactalbumin, while heat-related changes in the total hydrophobicity of whey were generally greater than similar changes in surface hydrophobicity.
Effects of oxytocin, machine stripping and milking rate on production loss of cows milked once a day
Authors: Carruthers Vicki R. , Davis Stephen R. , Copeman Peter J. A.
Published: June 2009

The effect of treatments designed to improve the efficiency of milk removal and minimize loss of production in cows milked once a day (OAD) was assessed in short-term trials involving Friesian and Jersey cows. Trial 1 involved 80 cows and compared twice a day (TAD) milking with OAD milking with the administration of 20 i.u. of oxytocin (OX), OAD milking with udder massage before and during milking (OS) and no treatment during OAD milking (OC). The OX and OS groups had increased yields of milk and milk solids when treatments were applied, though yields were not restored to previous TAD levels. The percentage increase shown by OX cows was greater than that of OS cows for fat yield. The level of residual milk in the udder after milking was lower for the OX group than for the OAD and TAD controls. In Trial 2, 12 cows were subjected to fast or slow rates of milking OAD in each of two periods. Losses in milk, fat and protein yields averaged 9·1, 9·9 and 1·0% respectively. Increased rate of milking reduced milking time and time to let-down but did not affect response to OAD milking. The results showed that treatments that increased the evacuation of the udder during milking and decreased the level of residual milk reduced losses in production that occur on OAD milking. Increasing the rate of milking was ineffective in reducing losses on OAD milking.
Classification of newly calved cows into moderate and severe responders to experimentally inducedEscherichia colimastitis
Authors: Messom Georgette Vandeputte-Van , Burvenich Christian , Roets Eddy , Massart-Leën Anne-Marie , Heyneman Roger , Kremer Wim D. J. , Brand Arie
Published: June 2009

In the present study newly calved cows were tentatively classified as moderate and severe responders to experimentally inducedEscherichia colimastitis based upon the reactive oxygen species (ROS)-generating capacity of their blood neutrophils before infection. The groups differed in blood and milk composition prior to infection. This initial classification was supported by the corresponding variation in clinical symptoms and in the changes in milk production and composition measured during mastitis. Responses of newly calved cows toEsch. colichallenge varied from mild to severe symptoms of inflammation in infected glands and differed in the intensity of systemic disturbances and general illness. Losses in milk yield and compositional changes were most pronounced in inflamed glands and in severe responders. In inflamed glands milk yield and composition did not return to preinfection level in either moderate or severe responders. The yields of lactose, α-lactalbumin, casein and fat followed the same pattern as milk yield. It is concluded that the severe and long lasting systemic disturbances observed in severe responders can be ascribed to absorption of endotoxin from infected glands into circulation, indicating the important role of endotoxin in the pathology of coliform mastitis in periparturient cows. Evaluation of the ROS-generating capacity of blood neutrophils and blood and milk composition before infection might help to predict the cow's sensitivity toEsch. colimastitis.
Binding of Mg2+ and Ca2+ to β-casein A1: a multi-nuclear magnetic resonance study
Authors: Wahlgren N. Magnus , Dejmek Petr , Drakenberg Torbjörn
Published: June 2009

25Mg, 43Ca and 31P NMR have been used to study the binding of Mg2+ and Ca2+ ions to β-casein A1. The concentration dependence of the line width of the 25Mg NMR signal shows that β-casein contains at least two different types of binding sites for Mg2+ ions, one with strongly bound, slowly exchanging ions and one with more weakly bound ions which undergo fast exchange. The strong Mg2+ binding site has an unexpectedly high binding constant, Kbstrong 104 M–1, which has not been reported earlier. Mg2+ and Ca2+ compete for the Ca2+ binding sites of β-casein, while Na+ does not compete for these binding sites under physiological conditions. The dependence of the 43Ca NMR chemical shifts on total concentration of Mg2+ and Ca2+, in the presence of β-casein, could be equally well fitted with a model assuming up to five identical and independent sites as with a model assuming five or more sites with negative cooperativity. The proton dissociation constant, pka, for the strongest Ca2+ binding site was found to be 7·1.
Growth ofListeria monocytogenesin Camembert and other soft cheeses at refrigeration temperatures
Authors: Back Jonathan P. , Langford Sarah A. , Kroll Rohan G.
Published: June 2009

Listeria monocytogenessurvived and, under most conditions, multiplied when inoculated directly into the cheese milk of laboratory made Camembert cheeses. The rate and extent of growth was reduced at lower storage temperatures. Significantly higher rates of growth occurred at the surface compared with the centre of the cheeses, and these were probably associated with increased pH and proteolysis at the cheese surface due to the mould ripening process. Similar results were obtained with Camembert cheeses surface inoculated after manufacture. There was also temperature-dependent growth of List, monocytogenes on a range of inoculated commercially manufactured soft cheeses. Significant growth occurred in Cambazola, French and English Brie, blue and white Lymeswold, French Camembert and Brie with garlic. Little if any growth occurred in blue and white Stilton, Mycella, Chaume and full fat soft cheese with garlic and herbs at the temperatures examined.
Enzyme-induced coagulation of casein micelles: a number of different kinetic models
Authors: Hyslop Douglas B.
Published: June 2009

Several mathematical models are presented in an attempt to describe the kinetics of the enzyme-induced coagulation of casein micelles. In each model the primary phase of the clotting reaction is assumed to follow first order kinetics. The only differences amongst the various models centre on the definition of the flocculation rate constant, which is defined in seven different ways. The rate constants are defined and discussed in terms of activation energy and functionality theory. The first model is such that the number of functional sites is two. The second is such that the number is much larger. The third and fourth are such that there is an exponential energy barrier, one which has a magnitude proportional to the extent of proteolysis caused by the clotting enzyme. These two definitions differ only in the pre-exponent. In one case the pre-exponent is a constant, whereas in the other it is dependent on the size of clotting particles. The fifth and sixth definitions are also energy barrier rate constants, but the energy barrier changes in an arbitrary fashion with respect to time during proteolysis. The seventh definition assumes a large number of functional sites, but such that the number increases with extent of proteolysis. In the Payens nomenclature (Payens, 1989), all models could be considered to be ‘source’ models, and all are derived using the Drake moment equation (Drake, 1972). Only the first model has a truly constant flocculation rate parameter, and only this model has a relatively simple analytical solution. All other models yield analytical solutions only by way of infinite series expansions. Thus, all models are presented in terms of power series expansions, and only through the first five time-dependent coefficients. This confines all models to the early stages of coagulation. In all cases the first three coefficients are virtually the same. The first two coefficients involve only proteolysis, and the third includes initial flocculation information. Time-dependent changes in the flocculation rate constant begin to take effect in the fourth coefficient. When the fourth coefficients of the third and seventh models are compared, a simple relationship is suggested between free energy barrier removal and functional site generation, but only assuming that the number of functionalities is large.
Phagocytic activity of bovine polymorphonuclear neutrophil leucocytes
Authors: Zecconi Alfonso , Bronzo Valerio , Piccinini Renata , Spreafico Giovanna , Ruffo Gianfranco
Published: June 2009

Two different investigations were conducted on the chemiluminescent activity of bovine milk polymorphonuclear neutrophil leucocytes (PMN) activated by different stimuli: zymosan, derived from the wall ofSaccharomyces cerevisiae(Experiment A), andStreptococcus uberisandEscherichia coli(Experiment B). In Experiment A, a quarter with a phagocytic activity of PMN < 20 mV/1000 PMN following stimulation with zymosan was found to be 23 times more likely to be a clinical mastitis case than a quarter with phagocytic activity above this threshold value. In Experiment B, calculation of the odds ratio showed similar results following stimulation withStr. uberisorEsch. coli. These results provide evidence that immunocompromisation of mammary gland defences could predispose to clinical mastitis. They also support the need to challenge phagocytic cells with appropriate stimuli, and theEsch. colitest seems to be the most sensitive.
Changes in free fatty acids during the ripening of Idiazabal cheese: influence of brining time and smoking
Authors: Nájera Ana I. , Barron Luis J. R. , Barcina Yolanda
Published: June 2009

The effect of brining time and smoking on the free fatty acid content of Idiazabal cheese during ripening was examined. The main free fatty acids considered underwent at least some increase during the first stage of ripening before day 90 and tended to level off around a constant value towards the end of the ripening period. There were significant differences in free fatty acid levels during ripening among cheeses with different brining times and between smoked and unsmoked cheeses. Brining time and smoking exerted marked effects on lipolytic activity during cheese ripening, depending upon the free fatty acid involved and ripening time. In general, brining and smoking led to increases in free fatty acid levels at the end of the ripening period; the different behaviour of butyric acid may be due to a specific lipolytic activity.
Action of plasmin on bovine β-casein in a membrane reactor
Authors: Visser Servaas , Noorman Henk J. , Slangen Charles J. , Rollema Harry S.
Published: June 2009

The degradation of bovine β-casein by plasmin was used as a model system to investigate the applicability of an enzyme recycle reactor for the continuous production and isolation of peptide fractions. A simple, ultrafiltration-type membrane reactor was used incorporating a commercially available hollow-fiber module normally employed for dialysis purposes (artificial kidney). The results were compared with those obtained in a batch reactor process, using HPLC to monitor the course of proteolysis.

Peptide fragments were isolated and were characterized using amino-acid analysis and N-terminal end-group determination. Sixteen peptide fragments were identified, which together accounted for virtually all the potential cleavage sites in β-casein. In the system studied the N-terminal half of β-casein appeared to be more sensitive to plasmic hydrolysis than the rest of the molecule.
Chemical characterization of bioactive peptides from in vivo digests of casein
Authors: Meisel Hans , Frister Herman
Published: June 2009

The in vivo formation of biologically active caseinopeptides was studied. It was proved that bioactive peptides were released in the small intestine of minipigs in the course of luminal digestion of diets containing bovine casein. An opioid peptide and a phosphopeptide were isolated from jejunal chyme and were chemically characterized. The opioid peptide has been identified as a fragment of β-casein (60–70). This peptide, named β-casomorphin-ll, displayed substantial opioid activity in an opiate receptor-binding assay. The caseinophosphopeptide has been shown to be a fragment of αs1-casein (66–74). Casein-derived phosphopeptides exhibit a potent ability to form soluble complexes with Ca and trace elements. Evidence exists that casomorphins and caseinophosphopeptides participate in the regulation of nutrient entry.
Biologically active casein peptides implicated in immunomodulation
Authors: Migliore-Samour D. , Floc'h F. , Jollès P.
Published: June 2009

Maternal milk should not only be considered as a nutrient, but also as a protecting agent against aggressions from the neonate's new environment. Breastfeeding facilitates transmission of a passive immunity by multifunctional factors which have a direct effect on the neonate's resistance to bacterial and viral infections. Among these factors are the main milk proteins, the caseins: during enzymic digestion of human and bovine caseins, immunomodulating peptides are released. Corresponding synthetic peptides stimulatedin vitrophagocytic activity of murine and of human macrophages and exertedin vivoa protective effect againstKlebsiella pneumoniaeinfection of mice. These data suggest that casein peptides may exert a stimulating function on the immune system of the newborn.
Enzymic dephosphorylation of bovine casein to improve acid clotting properties and digestibility for infant formula
Authors: Li-Chan Eunice , Nakai Shuryo
Published: June 2009

To improve acid clotting properties, enzymic dephosphorylation of caseins with calf intestinal alkaline phosphatase (CAP) or potato acid phosphatase (PAP) was investigated. Greater dephosphorylation was achieved using αs1- or β-casein as substrates, compared to whole casein or skim milk. Electrophoresis of PAP-modified caseins revealed bands with lower mobility and a multibanded pattern in the β-casein region which was similar to that of human β-casein. On the other hand, CAP modification produced electrophoretic bands having lower mobility of the β-casein component, but with higher mobility in the αs1-casein component as well as increased net negative charge in the CAP-casein. PAP-casein formed a fine dispersion upon acidification to pH 4. with a microstructure similar to that of acidified human casein. Greater initial rates of hydrolysis by pepsin at pH 4 were observed for both CAP- and PAP-modified caseins, compared to bovine and human caseins. The rate and extent of hydrolysis remained high for CAP-casein but tended to level off with PAP-casein during sequential digestion with pepsin and pancreatin. There may be advantages in the use of partial dephosphorylation to improve acid clotting and digestibility properties of bovine casein for infant feeding.
The structure of casein micelles between pH 5·5 and 6·7 as determined by light-scattering, electron microscopy and voluminosity experiments
Authors: Vreeman Henk J. , van Markwijk Bas W. , Both Paula
Published: June 2009

Hydrodynamic radii from inelastic light-scattering experiments and radii of gyration from Zimm plots give an indication of the change of average casein micelle size when the pH is changed. Combination of the results of both types of measurements gives information on changes in the micelle protein matrix, i.e. changes in the voluminosity.

The voluminosity was also determined by the pellet method and by electron microscopy which also provided comparative data on size parameters.
Experiments on the heat-induced salt balance changes in cow's milk
Authors: Pouliot Yves , Boulet Marcel , Paquin Paul
Published: June 2009

The heat-induced changes in sait balance between the colloidal phase of milk and its serum were studied using an ultrafiltration technique. Milk permeate was isolated at the heating temperature by means of a hollow fibre ultrafiltration cartridge coupled with a stainless steel heat exchanger unit. The milk samples initially at 4 °C were heated to 20, 40, 60, 80 or 90 °C. Ca, P, Mg and citrate contents of the permeates were determined. The decreases in Ca and P were proportional to the increase in temperature. Smaller losses in Mg and citrate were observed. An initial sharp decrease in concentration occurred within the first seconds of holding time and was followed by a slower and smaller decrease. The possible occurrence of a two-stage mechanism for the heat-induced salt precipitation is discussed. The precipitation of dicalcium phosphate is believed to occur together with some tricalcium citrate precipitation.
Lipase redistribution in cows' milk during induced lipolysis II. Activation by milk pH adjustment
Authors: Cartier Philippe , Chilliard Yves , Bout Josiane
Published: June 2009

Cold-stored milk lipolysis was enhanced from 5- to 50-fold when milk pH was adjusted to 7–8 with NaOH, while it was greatly decreased or stopped by an adjustment to pH 6–5·5 with citric acid. Small adjustments in pH (≤ 0·5 pH unit) also affected lipolysis, but the pH of native milk was not related to spontaneous lipolysis. The binding of lipoprotein lipase to cream was a pH-dependent process with an optimum near pH 7·0. Activity of the cream lipase on cold-stored milk fat continuously increased from pH 6·6 to pH 8·5. The activating effect of heparin on cold-stored milk lipolysis reached a maximum at pH 7·0–8·0 and a minimum in native milk, while addition of blood serum gave an opposite response.
Changes in milk plasminogen, plasmin andin vitrobacterial growth in whey during early lactation
Authors: Kaartinen Liisa , Pyörälä Satu
Published: June 2009

The activity of milk plasmin, plasminogen andN-acetyl-β-glucosaminidase (NAGase) and the trypsin-inhibitor capacity (TIC) were monitored in 40 quarters during the first month of lactation. TIC and NAGase activity decreased rapidly and plasmili activity more slowly during the first week. Conversely milk plasminogen increased as time elapsed from parturition. When the quality of whey was analysed as a growth medium for mastitis pathogens, a slight inhibition in the growth ofEscherichia coli, Staphylococcus aureusandStreptococcus agalactiaewas seen at the day of parturition. There was a distinct stimulatory effect on the growth ofStr. agalactiaeduring the second week of lactation. No relationship was found betweenin vitrobacterial growth and respective plasmin or plasminogen activity in milk.
Sandwich enzyme immunoassay ofMucor mieheiproteinase (Fromase) in cheese
Authors: Rauch Pavel , Hochel Igor , Beránková Eva , Káš Jan
Published: June 2009

Sandwich enzyme immunoassay ofMucor mieheiproteinase (from the commercial preparation Fromase) has been developed using horseradish peroxidase as a marker. The enzyme may be determined to a detection limit of 50 ng/ml. Slight cross reactions by chymosin, bovine, porcine and chicken pepsin did not affect the assay. Recovery of Fromase added to cheese extracts varied between 92 and 106%. The method was used for the determination ofM. mieheiproteinase in different cheese extracts.
The effects of intraruminal infusions of urea on the voluntary intake and milk production of cows receiving grass silage diets
Authors: Choung Jai-Jun , Chamberlain David G. , Thomas Phillip C. , Bradbury Ian
Published: June 2009

Responses of dairy cows given silage diets to the intraruminal infusion of urea in progressively increasing doses were studied in four experiments, two with non-lactating cows and two with lactating cows. No clinical symptoms of NH3 toxicity were observed in any of the experiments. When urea was infused continuously, silage intake was depressed (P < 0·05) when the total supply of N exceeded the equivalent of 250g crude protein (CP)/kg DM in the total diet. However, when the urea load was administered twice daily, as opposed to continuously, intake depression (P < 0·05) occurred at the equivalent of 170g CP/kg DM. At the higher doses of urea, concentrations of NH3 in peripheral blood increased and were accompanied by increased concentrations of glucose and reduced levels of insulin in plasma. In general, responses of milk production followed those of silage intake but there was evidence of greater proportional reductions in the yield of lactose relative to that of fat and protein. It is concluded that the voluntary intake of high-protein silages may be depressed by factors associated with high rates of absorption of NH3 from the rumen.
Effect of coagulation and washing conditions on fines, water holding capacity and microstructure of acid casein curd
Authors: Fichtali Jaouad , van de Voort Frederik R. , Toupin Christian J.
Published: June 2009

Acid casein was prepared under various conditions of pH, concentration and wash regimens (temperature, time, agitation and wash water ratio) according to a response surface experimental design. The resulting product was analysed for water-holding capacity and loss of fines, and the structure of the curd assessed by scanning electron microscopy. Concentration, pH and temperature were the major factors in terms of influencing fines, water-holding capacity and the microstructure of the curd. Fines could be minimized by selecting appropriate pH, concentration and agitation conditions. The final moisture content of the curd was mainly controlled by pH, concentration and temperature and may aid in the selection of parameters to obtain good dewatcring and drying efficiencies. Microstructural analysis visualized the effects of pH, concentration, temperature and their interactions on the casein structural network and the effects of the process parameters are discussed in relation to those changes. Response surface methodology was shown to be an effective tool for examining which variables used in the process were significant and provided guidance as to the type of physicochemical mechanisms affecting the system.
New equation for prediction of water activity in unripe cheese
Authors: López Pascual , Marcos Andrés , Esteban María A.
Published: June 2009

The water activity of fresh cheese made from cows', ewes' and goats' milk, as well as curd cheese and whey cheese, responds to the equation aw = 0·9719−0·0044[NaCl] + 0·0041 pH, with a square of multiple correlation coefficient R2 = 0·95. This equation was obtained by multiple regression analysis of data point sets of the variables x (g NaCl/100 g moisture), y (pH) and z (water activity, aw) determined as the average of values provided by six samples of each unripe product. Application of this equation to 30 individual samples of unripe dairy products investigated yielded calculated aw values within ±0·005 and ±0·002 aw units of the experimental water activities in 86·7% and 53·3% of the samples, respectively. These results are closer to the experimental values than those provided by earlier predictive equations.
Lactational changes in oxytocin release, intramammary pressure and milking characteristics in dairy cows
Authors: Mayer Harald , Bruckmaier Rupert , Schams Dieter
Published: June 2009

Two experiments were conducted to investigate possible changes of milking-related oxytocin release (Expt 1) and of intramammary pressure and milking characteristics (Expt 2) throughout entire lactations in German Braunvieh dairy cows. Mean oxytocin concentrations after stimulation at onset of milking increased from 18·3 ± 15·9 to 30·7 ± 24·1 pg/ml in Expt 1 and decreased from 23·9 ± 17·6 to 15·4 ± 9·1 pg/ml in Expt 2, respectively, but remained above the level necessary to elicit complete milk ejection in both trials. Premilking baseline intramammary pressure had its maximum in early lactation until about month 4 and then decreased to ∼50% of its initial level. Ejection pressure followed a similar pattern, but dropped only to ∼75% of its maximum. This was due to the constant elevation of pressure increase, reaching its highest level in late lactation. Time from commencement of stimulation until maximum pressure exceeded 1 min in almost all instances even in early lactation and increased throughout lactation. Despite the normal decrease of milk yield average milk flow fell only slightly while maximum flow rate remained almost constant. Pressure increase, milk yield and milk flow were not different after 1 min and after extended stimulation. Thus there were no indications of a decreasing sensitivity of the milk ejection reflex during lactation, and milking characteristics were positively affected by intense teat stimulation. Suggestions for practical dairying are made.
Changes in concentrations of insulin-like growth factor 1, insulin and growth hormone in bovine mammary gland secretion ante and post partum
Authors: Einspanier Ralf , Schams Dieter
Published: June 2009

Concentrations of insulin-like growth factor 1 (IGF-1), insulin and growth hormone were measured in the secretion of the bovine mammary gland from day 70 ante partum until 6 d post partum. Highest levels were found during the last 2 weeks ante partum followed by a rapid decrease during the first milkings post partum. The association of IGF-1 with its binding proteins in milk was analysed and striking differences were found in the distribution of bound and free IGF-1. IGF-1 appeared mainly in the bound form (91%) at days 40–2 ante partum. Free IGF-1 preponderated in the first milkings post partum (73%) and changed again to about 85% in the bound form after day 4 post partum. A slightly acidic pH (6·3) of the secretion was correlated with high amounts of free IGF-1. Gel filtration experiments revealed a possible pH-dependent mechanism for the binding of IGF-1 to its binding proteins in milk.
Effect of temperature on the moisture sorption isotherms of a heat-treated whole milk product, khoa
Authors: Sawhney Ish K. , Patil Girdhari R. , Kumar Bikram
Published: June 2009

Moisture sorption isotherms of khoa were determined at 15, 25, 35 and 45 °C over a water activity (aw) range of O·l 1–0·97. The isotherms were sigmoid (Type II) and were fitted to the Guggenheim–Anderson–de Boer (GAB) equation (Bizot, 1983). The aw of freshly made khoa was found to be 0·96. The aw of khoa increased with increasing temperature up to 0·9; above this the effect of temperature on aw diminished. The monolayer moisture content of khoa decreased with increasing temperature. The equations describing the temperature dependence of GAB constants were determined in the form of the Clausius–Clapeyron equation. The net isosteric heat of desorption of khoa decreased rapidly until a moisture level of 0·1 g/g solids, and approached a constant value of 0·43 kJ/mol above a moisture level of 0·25 g/g solids.
Preparation of whey protein concentrate from salted whey and its use in yogurt
Authors: El-Salam Mohamed H. Abd , El-Shibiny Safinaz , Mahfouz Mohamed B. , El-Dein Hala F. , El-Atriby Hossein M. , Antila Veijo
Published: June 2009

Salted whey (7–8% NaCl) was concentrated by ultrafiltration by a factor of 20. Sweet whey equal to the retentate volume was added and ultrafiltration was continued to a concentration factor of 20. Addition of sweet whey and ultrafiltration was repeated twice more for almost complete removal of salt from whey protein concentrate (WPC). The protein content of WPC was adjusted to 3·5% using sweet whey and the mixture was heated to 65°C for 30 min. This was mixed with buffalo milk at the rate of 0, 10, 20 or 30% and then heated at 80°C for 1, 5 or 20 min before use for yogurt manufacture. The chemical, rheological and organoleptic properties of the yogurt were investigated. WPC could be added to buffalo milk at up to 20% without affecting the quality of the yogurt produced. On the contrary, it improved the texture, mouthfeel and wheying-off of yogurt from buffalo milk. Yogurt with 30% WPC had an unacceptably weak body and texture for a set product. Heating at 80°C for 5 min was sufficient to produce good quality yogurt from buffalo milk containing WPC.
Effect of inclusion of saliva salts in the diet on milk yield and composition in dairy cows
Authors: Hadjipanayiotou Miltos , Rowlinson Peter , Harrison David G. , Armstrong David G.
Published: June 2009

Twenty multiparous Jersey cows, paired according to previous lactation yield and expected date of calving, were given two diets in a cross-over experiment in early lactation. The diets had forage:concentrate ratios maintained at 3:7, the forage being wilted grass silage and the concentrate either a proprietary dairy cake or the same cake containing saliva salts (SS) at 40 g/kg dry matter. The SS diet proved acceptable to the animals and had no effect on gestation length or calf survival. Absolute milk yields were not affected, but the SS diet caused a significant increase in the proportions of milk fat, total solids (both P < 0·001) and protein (P < 0·05) and in the yield of fat-corrected milk (P < 0·001). Analysis of rumen liquor samples showed that giving the SS diet resulted in a significant increase in the molar proportion of acetate and a decrease in the proportions of propionate and to a lesser extent butyrate. Milk fat content showed significant correlations with ruminal acetate (r = 0·67), propionate (r = −0·59) and the acetate: propionate ratio (r = 0·64).
Antibacterial and antiviral activity of camel milk protective proteins
Authors: El Agamy El Sayed I. , Ruppanner Roger , Ismail Amin , Champagne Claude P. , Assaf Robert
Published: June 2009

Lysozyme (LZ), lactoferrin (LF), lactoperoxidase (LP), immunoglobulin G and secretory immunoglobulin A were extracted from camel milk. The activity of these protective proteins was assayed againstLactococcus lactissubsp.cremoris, Escherichia coli, Staphylococcus aureus, Salmonella typhimuriumand rotavirus. Comparative activities of egg white LZ, bovine LZ and bovine LF are also presented. The antibacterial activity spectrum of camel milk LZ was similar to that of egg white LZ, and differed from bovine milk LZ. Bovine and camel milk LF antibacterial activity spectra were similar. The camel milk LP was bacteriostatic against the Gram-positive strains and was bactericidal against Gram-negative cultures. The immunoglobulins had little effect against the bacteria but high titres of antibodies against rotavirus were found in camel milk. The LP system was ineffective against rotavirus.
Collection of fore and hind milk from the sow and the changes in milk composition during suckling
Authors: Atwood Craig S. , Hartmann Peter E.
Published: June 2009

A new sampling method for the collection of fore and hind milk from the sow has been developed which resembles normal milk removal by the piglet, yet overcomes the difficulties of collecting milk that is available for only a short time (10–20 s) at each let-down. Samples of hind milk were collected immediately after the completion of a successful sucking, while the fore milk was collected at the beginning of the next natural let-down. Modification of existing assays for fat, protein and lactose was required to provide rapid analysis of the small volumes (< 0·5 ml) of milk collected using this procedure, and these methods were validated by comparison with reference methods. Total solids and the concentration of fat in whole milk, and protein and lactose in skim milk, were measured in fore and hind milk collected from 4, 20, 12 and 12 sows respectively, 6–11 d post partum. For fore milk, the results (mean ± SD (n)) were: total solids, 199·9±9·9 g/1 (8); fat, 96·7 ± 13·9 g/1 (41), protein, 47·7±4·5 g/1 (27) and lactose, 58·3 + 4±0 g/1 (27). In hind milk, there was a significant increase in the concentration of fat (15·3 g/1, p < 0·001, n = 41) which was reflected by a significant increase in total solids (14·7 g/1, P < 0·001, n = 8) and calculated energy (511 kj/l, P < 0·001, n = 27), but there was no significant difference in the concentration of either protein or lactose. This increase in milk fat during milk letdown is in contrast to the results of most previous studies in the sow and is discussed in terms of the possible mechanisms that may cause the concentration of fat to increase as milk is removed from the mammary gland.
Accelerated cheese ripening: use of Lac−mutants of lactococci
Authors: Birkeland Stein-Erik , Abrahamsen Roger K. , Langsrud Thor
Published: June 2009

Lactose-negative mutants ofLactococcus lactissubsp.lactisandLacto-coccus lactissubsp.cremoriswith good autolytic properties were used at two different levels in addition to the normal starter in Gouda-type cheesemaking experiments. Increased numbers of bacteria were observed in fresh cheese, and the pH changes during ripening were as normal. A more rapid development of soluble N compounds was observed in cheeses with mutant addition, especially withLc. lactissubsp.lactisIMN-L2–3 andLc.lactissubsp.cremorisIMN-C12–1, compared with the control cheese. Cheese with addedLc. lactissubsp.lactisIMN-L2–3 andLc.lactissubsp.cremorisIMN-C12–1 showed the most extensive ripening and the highest product quality of the mutants tested. The experimental cheeses were graded higher than the control cheese. The ripening time was significantly reduced, and the quality was retained at an acceptable level during storage.
Intramammary pressure and luteal oxytocin after PGF2α administration in cycling and early pregnant ewes
Authors: Marnet Pierre-Guy , Labussière Jacques
Published: June 2009

The aim of this work was to investigate whether luteal oxytocin released after non-luteolytic prostaglandin F2α (PGF2α) challenge could explain the intramammary pressure (IMP) rises previously described in pregnant ewes after the normal life span of a corpus luteum. Blood oxytocin levels and IMP after challenge were measured in cycling and pregnant lactating ewes until the response ceased (˜ 55 d post oestrus). Oxytocin release was not significantly different for cycling and pregnant ewes, and fell to its lowest levels on days 16–18 post oestrus in both groups, i.e. with or without luteolysis. However, although IMP response fell with luteolysis in cycling ewes, the response persisted until day 55 in pregnant ewes. This lack of correlation between oxytocin release and IMP response raised interesting questions including: is there an unknown oxytocic compound that can be released after PGF2α stimulation of the corpora lutea?