Allergy To Sheep Milk With Or Without Allergy To Cow Milk

2014 ◽  
Vol 133 (2) ◽  
pp. AB199 ◽  
Author(s):  
Fouseena Pazheri ◽  
Alton Lee Melton ◽  
Earl Poptic ◽  
Belinda Willard
Keyword(s):  
Cow Milk ◽  
Sheep Milk

scholarly journals Growth and enterotoxin production of Bacillus cereus in cow, goat, and sheep milk

2014 ◽  
Vol 83 (10) ◽  
pp. S3-S8 ◽  
Author(s):  
Lenka Necidová ◽  
Šárka Bursová ◽  
Alena Skočková ◽  
Bohdana Janštová ◽  
Pavla Prachařová ◽  
...  
Keyword(s):  
Bacillus Cereus ◽  
Storage Temperature ◽  
Goat Milk ◽  
Storage Conditions ◽  
Cow Milk ◽  
Enzyme Linked Immunosorbent Assay ◽  
Plate Method ◽  
Milk Samples ◽  
Sheep Milk ◽  
Enterotoxin Production

The aim of this study was to compare Bacillus cereus growth rates and diarrhoeal enterotoxin production in raw and pasteurized goat, sheep, and cow milk in terms of storage conditions. Milk samples were inoculated with B. cereus (CCM 2010), which produces diarrhoeal enterotoxins. Enterotoxin production was tested by ELISA (Enzyme-Linked Immunosorbent Assay), and the count of B. cereus was determined by the plate method. With raw cow milk, B. cereus growth and enterotoxin production can be completely suppressed; in raw goat and sheep milk, enterotoxin was produced at 22 °C. In pasteurized cow, goat, and sheep milk, the B. cereus count increased under all storage conditions, with more rapid growth being observed at 15 °C (sheep milk) and 22 °C (cow and goat milk). Enterotoxin presence was detected at 15 °C and 22 °C, and with pasteurized cow milk also at 8 °C. Our model experiments have determined that B. cereus multiplication and subsequent enterotoxin production depend on storage temperature and milk type.

scholarly journals Senzoricke hodnotenie jogurtov vyrobenych z kravského, ovčieho a kozieho mlieka

1999 ◽  
Vol 17 (No. 1) ◽  
pp. 31-34 ◽  
Author(s):  
J. Paiakova ◽  
O. Burdova ◽  
P. Turek ◽  
A. Laciakova
Keyword(s):  
Goat Milk ◽  
Cow Milk ◽  
Sheep Milk ◽  
The One

In order to identify sensorial properties of yoghurts, we prepared experimentally yoghu rts from cow, sheep and goat milk at keeping common technological procedures. On the basis of reached results, yoghu rt made of sheep milk was evaluated as the one of the highest quality, followed by yoghurt made of cow milk with the one made of goat milk in the last place.

scholarly journals In Vitro Fermentation of Sheep and Cow Milk Using Infant Fecal Bacteria

Nutrients ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 1802 ◽  
Author(s):  
Natalie Ahlborn ◽  
Wayne Young ◽  
Jane Mullaney ◽  
Linda M. Samuelsson
Keyword(s):  
Fatty Acids ◽  
Gut Microbiota ◽  
Large Bowel ◽  
Short Chain Fatty Acids ◽  
Fecal Microbiota ◽  
Cow Milk ◽  
Fecal Material ◽  
In Vitro Fermentation ◽  
Sheep Milk

While human milk is the optimal food for infants, formulas that contain ruminant milk can have an important role where breastfeeding is not possible. In this regard, cow milk is most commonly used. However, recent years have brought interest in other ruminant milk. While many similarities exist between ruminant milk, there are likely enough compositional differences to promote different effects in the infant. This may include effects on different bacteria in the large bowel, leading to different metabolites in the gut. In this study sheep and cow milk were digested using an in vitro infant digestive model, followed by fecal fermentation using cultures inoculated with fecal material from two infants of one month and five months of age. The effects of the cow and sheep milk on the fecal microbiota, short-chain fatty acids (SCFA), and other metabolites were investigated. Significant differences in microbial, SCFA, and metabolite composition were observed between fermentation of sheep and cow milk using fecal inoculum from a one-month-old infant, but comparatively minimal differences using fecal inoculum from a five-month-old infant. These results show that sheep milk and cow milk can have differential effects on the gut microbiota, while demonstrating the individuality of the gut microbiome.

Comparison of the bioactivity of whole and skimmed digested sheep milk with that of digested goat and cow milk in functional cell culture assays

2017 ◽  
Vol 149 ◽  
pp. 202-208 ◽  
Author(s):  
Sonya Mros ◽  
Alan Carne ◽  
Minh Ha ◽  
Alaa El-Din Bekhit ◽  
Wayne Young ◽  
...  
Keyword(s):  
Cell Culture ◽  
Cow Milk ◽  
Sheep Milk

scholarly journals Kırklareli Peynirlerinin Tarihsel Gelişimi ve Coğrafi Karakteristikleri

2019 ◽  
Vol 7 (11) ◽  
pp. 1748
Author(s):  
Buket Aşkın
Keyword(s):  
Animal Feed ◽  
Goat Milk ◽  
Production Method ◽  
Climatic Conditions ◽  
Cow Milk ◽  
Process Conditions ◽  
Quality Properties ◽  
Sheep Milk ◽  
White Cheese ◽  
Historical Difference

In Kırklareli, which has high importance for cheese production since ancient times, there are two different types of cheeses have important commercial potential are Kırklareli White Cheese (KWC) and Kırklareli Old Kashar Cheese (KOKC). These cheeses belong to Kırklareli and they are produced using the milk obtained in Kırklareli. A certain proportion of sheep milk, goat milk and cow milk is used in a mixture for KWC and KOKC production. There are some basic and distinctive features for Kırklareli cheeses. These features can be summarized as the effect of some differences belongs to Kırklareli, can be mentioned as natural vegetation due to geographical structure and climatic conditions, milk characteristics, historical difference and production method and maturation process. KBP and KEKP are reflected to the differences between animal feeding, milk and milk. The proportions of the plant species composed the botanical composition of the province constitute the animal feed. According to the botanical characteristics, the common plants in Kırklareli pastures are wheat (Poaceae), legumes (Fabaceae), broad-leaved herbs (Asteraceae, Apiaceae, Lamiaceae etc) and bushes. These 3 different groups of plants have different effects on the most basic quality criterias of milk and cheese, such as protein content, fat ratio etc. Apart from these, there are so many differences, which contain the low microbial load and process conditions. The fact that the milks produced in the province have quality properties within EU limits bring with it a very important advantage such as low pasteurization temperature. For the production of KWC and KOKC, cow milk only or the mixture of cow milk, goat milk and sheep milk, with rates between 15-30%, 25-40% and 30-45% respectively, can be used. Mixture rates are between 30% -45% sheep milk, 25% -40% goat milk and 15- 30% cow milk.

scholarly journals Characterization of Sheep Milk Extracellular Vesicle-miRNA by Sequencing and Comparison with Cow Milk

Animals ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 331 ◽  
Author(s):  
Suyu Quan ◽  
Xuemei Nan ◽  
Kun Wang ◽  
Linshu Jiang ◽  
Junhu Yao ◽  
...  
Keyword(s):  
Small Rnas ◽  
Regulatory Element ◽  
Signal Transmission ◽  
Extracellular Vesicle ◽  
Ovis Aries ◽  
Cow Milk ◽  
Bioactive Components ◽  
Sheep Milk ◽  
Bioactive Component

Milk can mediate maternal-neonatal signal transmission by the bioactive component extracellular vesicles (EVs), which select specific types of miRNA to encapsulate. The miRNA profiling of sheep milk EVs was characterized by sequencing and compared with that of cow milk. Nanoparticle tracking analysis revealed that the concentration of sheep milk EVs was 1.3 ± 0.09 × 1012 particles/mL and the diameter was peaked at 131.2 ± 0.84 nm. Sheep milk EVs contained various small RNAs, including tRNA, Cis-regulatory element, rRNA, snRNA, other Rfam RNA, and miRNA, which held about 36% of all the small RNAs. In total, 84 types of miRNA were annotated with Ovis aries by miRBase (version 22.0) in sheep milk EVs, with 75 shared types of miRNAs in all samples. The miR-26a, miR-191, let-7f, let-7b and miR-10b were highly expressed both in cow and sheep milk EVs, and 14 sheep milk EV-miRNAs in the top 20, occupying 98% of the total expression, were immune-related. Although pathway analysis showed different potential functions of cow and sheep milk EV-miRNAs, there were still some shared points: lipid metabolism (phospholipase D, glycerophospholipid and glycosylphosphatidylinositol), calcium metabolism, and nerve conduction (axon guidance and synapse). This study provides reference for the bioactive components in the milk of different species.

Chemical and fatty acid composition of Manchego type and Panela cheeses manufactured from either hair sheep milk or cow milk

2021 ◽  
Author(s):  
Angélica A. Ochoa-Flores ◽  
Josafat A. Hernández-Becerra ◽  
José Rodolfo Velázquez-Martínez ◽  
José Manuel Piña-Gutiérrez ◽  
Lorenzo E. Hernández-Castellano ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Cow Milk ◽  
Hair Sheep ◽  
Sheep Milk

Rapid, Sensitive, Enzyme-Immunodotting Assay for Detecting Cow Milk Adulteration in Sheep Milk: A Modern Laboratory Project

1998 ◽  
Vol 75 (12) ◽  
pp. 1618 ◽  
Author(s):  
María A. Alava ◽  
Miguel Calvo ◽  
Luis A. Inda ◽  
Pedro Razquín ◽  
Fermín Lampreave
Keyword(s):  
Cow Milk ◽  
Sheep Milk ◽  
Milk Adulteration

IDEXX SNAP® Beta-Lactam ST Validation for Penicillin G Detection

2013 ◽  
Vol 96 (6) ◽  
pp. 1343-1349 ◽  
Author(s):  
Travis T Waldron
Keyword(s):  
Goat Milk ◽  
Rapid Test ◽  
Cow Milk ◽  
Penicillin G ◽  
The European Union ◽  
Beta Lactam ◽  
Powdered Milk ◽  
Sheep Milk ◽  
Test Kit ◽  
Assay Time

Abstract IDEXX has produced a robust and improved rapid test kit optimized to detect penicillin G in a variety of milk matrixes. The SNAP® Beta-Lactam ST Test Kit is designed to be run without the use of a heat block. The new test is optimized to ensure a detection capability for penicillin G that is at or below the European Union maximum residue limit of 4 parts per billion. The test can be used with commingled cow milk, commingled goat milk, commingled sheep milk, and reconstituted whole fat powdered milk. The SNAP Beta-Lactam ST Test Kit contains all the items necessary to run and interpret the test in a single package. No heat block or reader is required. The results can be read visually or with an IDEXX SNAPshot or SNAPshot DSR Reader. The total assay time is approximately 7 minutes.

scholarly journals Comparative assessment of the nutritional contents and sensory evaluation of cheese produced from cow and sheep milk using local coagulants

2015 ◽  
Vol 42 (2) ◽  
pp. 218-229
Author(s):  
O. O. Adewumi ◽  
A. M. Akinloye
Keyword(s):  
Crude Protein ◽  
Dry Matter ◽  
Leaf Extract ◽  
Carica Papaya ◽  
Lemon Juice ◽  
Cow Milk ◽  
Calotropis Procera ◽  
Ether Extract ◽  
Processed Cheese ◽  
Sheep Milk

The objectives of this study was to comparatively assess the dry matter, nutritive value and sensory properties of cheese produced from cow and sheep milk using three different local coagulants of plant origin: Calotropis procera leaf extract, Carica papaya leaf extract and lemon fruit juice. The following proximate and mineral compositions were assayed: dry matter, crude protein, ether extract, ash, carbohydrates, magnesium, copper, potassium, iron, zinc, calcium. Relative to that made with Calotropis procera and Carica papaya, cheese made with lemon juice was harder, less cohesive and gave a higher significant value (P <0.05) of dry matter (48.04%-cow milk : 53.22% sheep milk) in both types of milk. The lowest dry matter content was observed in Calotropis procera processed cheese made from cow milk (40.02%). The crude protein (4.22%), ether axtract (60.54%) and ash (6.00%) of Calotropis procera processed cheese made from sheep milk was significantly higher (P < 0.05) than cheese made from cow and sheep milk using Carica papaya and lemon juice. The lemon juice processed cheese made from sheep milk gave a significantly higher value (P< 0.05) of zinc (0.273%) and calcium (1.299%) than the cheese produced by the other two coagulants. Lemon juice processed cheese made from cow milk had the lowest content of crude protein (2.23%) and ether extracts (49.23%). With respect to carbohydrates, cheese made from cow milk using lemon juice had the highest (P < 0.05%) value (41.21%) while it was lowest in Calotropis procera and carica papaya processed cheese made from sheep milk (28.34% and 28.40% respectively). However, ether extract was highest in cheese made from sheep milk using Calotropis procera extract (60.54%) and lowest in cheese made from sheep milk using lemon juice (49.69%). In terms of organoleptic evaluation, cheese processed from cow milk using Calotropis procera scored the highest insignificant (P >0.05) overall acceptability (5.77). This study suggests that sheep milk and Carica papaya leaf extract have the potential to compete favourably well with the commonly used cow milk and Calotropis procera leaf extract.

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