scholarly journals Proteomic Advances in Milk and Dairy Products

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3832
Author(s):  
Rubén Agregán ◽  
Noemí Echegaray ◽  
María López-Pedrouso ◽  
Radwan Kharabsheh ◽  
Daniel Franco ◽  
...  
Keyword(s):  
Dairy Products ◽  
Two Dimensional Gel Electrophoresis ◽  
Vast Number ◽  
Post Translational Modifications ◽  
Fundamental Parameters ◽  
Complex Fluid ◽  
Proteins And Peptides ◽  
Milk And Dairy Products

Proteomics is a new area of study that in recent decades has provided great advances in the field of medicine. However, its enormous potential for the study of proteomes makes it also applicable to other areas of science. Milk is a highly heterogeneous and complex fluid, where there are numerous genetic variants and isoforms with post-translational modifications (PTMs). Due to the vast number of proteins and peptides existing in its matrix, proteomics is presented as a powerful tool for the characterization of milk samples and their products. The technology developed to date for the separation and characterization of the milk proteome, such as two-dimensional gel electrophoresis (2DE) technology and especially mass spectrometry (MS) have allowed an exhaustive characterization of the proteins and peptides present in milk and dairy products with enormous applications in the industry for the control of fundamental parameters, such as microbiological safety, the guarantee of authenticity, or the control of the transformations carried out, aimed to increase the quality of the final product.

Milk productivity of cows, quality of milk and dairy products when using natural feed additive

2020 ◽  
pp. 13-21
Author(s):  
Yu. A. Karmatskikh ◽  
N. M. Kostomakhin
Keyword(s):  
Milk Production ◽  
Dairy Products ◽  
Feed Additive ◽  
Control Group ◽  
Black And White ◽  
Mineral Additive ◽  
Quality Of Milk ◽  
Experimental Group ◽  
Milk And Dairy Products

The organization of feeding of highly productive cows is one of the most difficult tasks in dairy cattle breeding. The purpose of the work was to study the influence of natural mineral additive on the productivity, composition and some technological qualities of milk of cows of Black-and-White breed of Ural type. Research and production experiment has been carried out in CJSC “Glinki” in the Ketovsky district in the Kurgan region on Black-and-White cows. The influence of bentonite additive in the ration of highly productive cows during the period of increasing the milk yield on the composition and technological quality of milk and dairy products has been determined. In general, for the first 100 days of lactation the cows of the experimental group have produced by 191 kg more natural fat milk or 8,4 %, compared to the control group. In terms of 4 % milk from animals of the experimental group has been got by 233 kg or 9,3 % more than of the control group. The yield of milk fat in the experimental group was by 10,44 kg or 12,9 % more than the control group. The difference in milk protein yield for 100 days of lactation was 7,34 kg or 9,8 %. The economic indicators (prime-cost, profitability) of milk production when feeding the mineral additive bentonite to cows have been calculated. With an increase in the total cost of obtaining milk from cows of the experimental group, caused by higher milk yields and the purchase of bentonite, the revenue from the sale of milk from this group was by 7,83 thousand rubles or 8,4 % more. As a result, milk production from animals of the experimental group was by 3,44 % more efficient. It has been found that the inclusion of bentonite in the composition of concentrated feed in the amount of 400 g/head/day allowed to reduce their expenditure, as well as EFU and digestible protein, which ultimately provided a higher level of profitability of milk production.

Characterization of Staphylococcus aureus from Milk and Dairy Products Sold in Some Local Markets of Mymensingh District of Bangladesh

2018 ◽  
Vol 08 (06) ◽  
Author(s):  
Zobayda Farzana Haque ◽  
Abdullah Al Momen Sabuj ◽  
Md. Muket Mahmud ◽  
Amrita Pondit ◽  
Md. Ariful Islam ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Dairy Products ◽  
Local Markets ◽  
Milk And Dairy Products

scholarly journals Effects of Breed and Stage of Lactation on Milk Fatty Acid Composition of Italian Goat Breeds

Animals ◽  
2019 ◽  
Vol 9 (10) ◽  
pp. 764 ◽  
Author(s):  
Sarah Currò ◽  
Carmen Manuelian ◽  
Massimo De Marchi ◽  
Salvatore Claps ◽  
Domenico Rufrano ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Repeated Measures ◽  
Dairy Products ◽  
Fixed Effects ◽  
Sensory Quality ◽  
Mixed Model ◽  
Goat Milk ◽  
Stage Of Lactation

Fatty acid (FA) profile plays an important role on human health and on sensory quality of dairy products. There is few information about breed influence on milk FA profile of local goat breeds. This study aimed to characterize and compare the milk FA profile of 5 local endangered goat breeds (Garganica, Girgentana, Jonica, Maltese, and Mediterranean Red) and a cosmopolitan breed (Saanen) reared in the same farm during a complete lactation. A total of 252 milk samples were collected monthly from 42 goats (7 goats per breed) and analyzed for gross composition and FA profile. Individual FA was determined using gas-chromatography. Data were analyzed using a mixed model with repeated measures with breed and week of lactation as fixed effects. Results showed that the FA profile was significantly affected by week of lactation and only few FA by breed effect (p < 0.05). Overall, the main differences were found between Saanen and local breeds. This study contributed to the characterization of goat milk FA profile, and it may be of interest for the valorization of milk from local goat breeds which seem to have a healthier profile than milk of the cosmopolitan breed.

scholarly journals Aspartic Acid Isomerization Characterized by High Definition Mass Spectrometry Significantly Alters the Bioactivity of a Novel Toxin from Poecilotheria

Toxins ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 207 ◽  
Author(s):  
Stephen R. Johnson ◽  
Hillary G. Rikli
Keyword(s):  
Mass Spectrometry ◽  
Protein Interactions ◽  
Ion Mobility ◽  
Protein Protein Interactions ◽  
High Definition ◽  
Vast Number ◽  
Post Translational Modifications ◽  
C Terminus ◽  
Acid Isomerization

Research in toxinology has created a pharmacological paradox. With an estimated 220,000 venomous animals worldwide, the study of peptidyl toxins provides a vast number of effector molecules. However, due to the complexity of the protein-protein interactions, there are fewer than ten venom-derived molecules on the market. Structural characterization and identification of post-translational modifications are essential to develop biological lead structures into pharmaceuticals. Utilizing advancements in mass spectrometry, we have created a high definition approach that fuses conventional high-resolution MS-MS with ion mobility spectrometry (HDMSE) to elucidate these primary structure characteristics. We investigated venom from ten species of “tiger” spider (Genus: Poecilotheria) and discovered they contain isobaric conformers originating from non-enzymatic Asp isomerization. One conformer pair conserved in five of ten species examined, denominated PcaTX-1a and PcaTX-1b, was found to be a 36-residue peptide with a cysteine knot, an amidated C-terminus, and isoAsp33Asp substitution. Although the isomerization of Asp has been implicated in many pathologies, this is the first characterization of Asp isomerization in a toxin and demonstrates the isomerized product’s diminished physiological effects. This study establishes the value of a HDMSE approach to toxin screening and characterization.

scholarly journals Features of Microflora of Food Products of Animal Origin Realized in Dnipro

2021 ◽  
Vol 6 (3) ◽  
pp. 353-359
Author(s):  
T. V. Sclyar ◽  
◽  
O. O. Pospielova ◽  
N. V. Cherevach ◽  
O. A. Dregval ◽  
...  
Keyword(s):  
Dairy Products ◽  
Pathogenic Bacteria ◽  
Trade Mark ◽  
Cottage Cheese ◽  
Animal Origin ◽  
Standard Samples ◽  
Viable Bacteria ◽  
Escherichia Coli Bacteria ◽  
Milk And Dairy Products

Milk and dairy products are an excellent environment for the development of microorganisms that can cause various defects in the products and in some cases lead to human disease. Under the action of bacteria, yeast, molds, if the rules of procurement are not observed, transportation, storage and sale of dairy products deteriorate rapidly, lose nutritional value, become dangerous for consumption. The purpose of the research was the monitoring of quality of dairy products sold in the trade network of Dnipro according to the sanitary-microbiological indicators. Material and methods. We analyzed 79 samples of milk and dairy products of different trade mark. 56 (64,5%) samples were not standard indexes from which 10 samples of pasteurized milk, 9 samples of yogurt, 6 samples of kefir, 8 samples of sweet-cream butter, 7 samples of cottage cheese, 6 samples of sour cream and 5 samples fermented baked milk. Results and discussion. The obtained results showed that 19 samples of dairy products contained less viable bacteria, than it was indicated according to sanitary and microbiological indexes. There was the greatest number of nonstandard products among samples of yogurt (6) and cottage cheese (4). The study showed that out of 56 analyzed dairy products 13 contained yeast in an amount that exceeds the standard rates. The largest number of non-standard samples (5) was found in yogurt. In 12 samples the maximum number of molds was exceeded. The highest number of molds contaminated product samples was found among cottage cheese (4), kefir (3) and butter (3). In the presence of sanitary-indicative microorganisms we did not meet the requirements of the normative indicators of 35 samples of dairy products, which was 44.3% of the total number of analyzed samples. Escherichia coli bacteria were found in samples of all types of dairy products. The most contaminated were samples of milk (6 samples), kefir (6 samples) and yogurt (5 samples). Conclusion. Out of 7 types studied most dairy products contaminated by all indicators were yoghurt and cottage cheese. Staphylicoccus aureus was detected in 2 samples of lactic acid products. Pathogenic bacteria, including representatives of the genus Salmonella and Listeria monocytogenes, were not found in none of 79 samples of seven types of dairy products

scholarly journals Dairy farming: Integration into Europe

2005 ◽  
Vol 21 (1-2) ◽  
pp. 123-132
Author(s):  
Miomir Jovanovic ◽  
Bogdan Bulatovic ◽  
Aleksandra Despotovic
Keyword(s):  
Dairy Products ◽  
Dairy Farming ◽  
International Economy ◽  
The European Union ◽  
Milk Processing ◽  
Increasing Trend ◽  
The Republic ◽  
Quality Of Milk ◽  
Milk And Dairy Products

Because of the increasing trend in globalization in dairy farming resulting in joining and taking over some companies with the aim of rationalization of production and realizing greater market participation, it seems quite real to expect such a trend to appear in our country as well. After the process of privatization had been realized a significant part of Montenegrin economy fell into the hands of private owners. In such conditions it can be expected that efficiency and competitiveness of some producers of milk and dairy products in the Republic of Montenegro will be increased, since in previous period this industry was characterized by insufficient exploitation of already existing capacities for milk processing while the quality of milk was considerably under the standards prescribed by the European Union. Depending on the dynamics of entering Montenegro into international economy the national dairy industry must be ready to face the challenge which will certainly be imposed on it. The object of this paper was to try to find the answers to the two questions. First where we are now and where we will be in the next five years in order to improve the competitive potential of domestic dairy farming.

Ingestão de Hortaliças Melhora a Qualidade da Dieta de Atletas Adolescentes / Intake of Vegetables Improves Quality of Diet among Adolescent Athletes

1970 ◽  
Vol 5 (4) ◽  
pp. 20-27
Author(s):  
Ana Carolina Santos Barbosa Machado ◽  
Raquel Simões Mendes Netto ◽  
Danielle Góes da Silva ◽  
Oscar Felipe Falcão Raposo ◽  
Marina de Macedo Rodrigues Leite
Keyword(s):  
Food Intake ◽  
Dairy Products ◽  
Vegetable Consumption ◽  
Healthy Eating Index ◽  
Chi Square ◽  
Significance Level ◽  
Food Pyramid ◽  
Chi Square Test ◽  
Milk And Dairy Products

RESUMOObjetivo: Avaliar a influência da ingestão de alimentos na qualidade global da dieta de jovens atletas. Materiais e Métodos: Participaram do estudo 72 atletas escolares de tênis de campo e natação com idades entre 10 e 18 anos. O índice de qualidade da dieta (IQD) foi obtido a partir da aplicação do questionário de frequência alimentar semi-quantitativo. A estimativa de ingestão de alimentos foi baseada no número de porções dos grupos da pirâmide alimentar. Foi realizada análise estatística descritiva, teste de associação qui-quadrado e regressão linear, adotado o nível de significância de 5%. Resultados: A análise apontou que 77,8% dos jovens possuem “dieta que necessita de modificação” e 22,2% avaliados como “dieta adequada”. A ingestão alimentar dos grupos de leites e derivados e hortaliças foi abaixo do recomendado, entretanto, 91,7% dos adolescentes consumiam mais do que o recomendado do grupo de doces. A ingestão de hortaliças mostrou-se significantemente associada a melhora da qualidade da dieta. Conclusão: Adolescentes atletas necessitam de mudanças qualitativas na dieta, tendo como principais pontos para mudança o aumento na ingestão de hortaliças e leites e derivados e a menor ingestão de doces. Palavras-chave: Ingestão alimentar, Atletas, Adolescentes. ABSTRACTObjective:  Evaluate the influence of food intake in diet quality of teenage athletes. Materials and Methods:  72 swimming and field tennis school athletes with age between 10 and 18 years old took part in the study. The healthy eating index (HEI) was obtained from semi-quantitative food frequency questionnaire. Food intake estimation was based on the number of servings of  the food pyramid groups. Descriptive statistics, chi-square test association and linear regression, adopting the 5% significance level was performed. Results: The analysis showed that 77.8% of the athletes have “needs to improve their diet” and 22.2% were evaluated as "good diet". The dietary intake of milk and dairy products and vegetables was below the recommendation, however, 91.7% of the adolescents intake above the recommendation of sweets.  The vegetable consumption is significantly associated with better quality of diet. Conclusion: Young athletes require quality changes in diet, being the main points for change the increase in the consumption of vegetables, milk and dairy products and a lower sweet intake. Keywords: Eating, Athletes, Adolescent.

Assessment of microbial quality of industrial and traditional creams in Alborz province, Iran

2021 ◽  
Author(s):  
Monica Aghvami ◽  
Gholamreza Jahed Khaniki ◽  
Samira Shokri ◽  
Nahideh Jalali
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Dairy Products ◽  
National Standards ◽  
National Standard ◽  
Coliform Bacteria ◽  
Microbial Quality ◽  
Traditional Dairy Products ◽  
Milk And Dairy Products

Milk and dairy products play an important role in the human diet and society's health. The aim of this study was the assessment of the microbial quality of industrial and traditional breakfast cream in Alborz province, Iran. In this study, 40 different samples of breakfast cream (20 samples of traditional breakfast cream and 20 samples of industrial pasteurized breakfast cream) were collected randomly in Alborz province in 2018. Microbial quality tests were performed according to Iran National Standards on Coliforms, Escherichia coli, and Staphylococcus aureus, and then the collected data were analyzed. The microbiological examinations revealed that 43% of the samples were contaminated with coliform bacteria that 12 samples (60%) out of 20 samples of traditional cream, 5 samples (25%) out of 20 samples of industrial cream were higher than the allowable microbial limit of the national standard of Iran. About 15% of samples of traditional creams and 10% of industrial creams were contaminated with Escherichia coli. 10% of samples of traditional cream were contaminated with Staphylococcus aureus, which was not observed in industrial creams. High contamination with bacteria, needs using different methods to control microbial growth, including the promotion of sanitary awareness among laborers, the codification of microbial standards for traditional dairy products, training to staff for preparing the cream and disinfection of tools.

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