Milk lactose

Ebook "Chemistry and technology of yoghurt fermentation" reviews the chemistry behind the production of yoghurt through acidification of milk. It quantifies the changes in physical and chemical properties of yoghurt during fermentation with microbial organisms (such as Lactobacillus bulgaricus and Streptococcus thermophilus). It has been found that this symbiosis has an optimal development at a temperature of ca. 45°C with the transformation of lactose into lactic acid and small amounts of acetaldehyde, diacetyl and volatile acids.

62p tudohanhtau1006 29-03-2024 1 1   Download

Ebook "Dairy chemistry and biochemistry (Second edition)" is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations.

598p tudohanhtau1006 29-03-2024 2 1   Download

Lactose provides an easily-digested energy source for neonates, and is the primary carbohydrate in milk in most species. Bovine lactose is also a key component of many human food products. However, compared to analyses of other milk components, the genetic control of lactose has been little studied. Here we present the first GWAS focussed on analysis of milk lactose traits.Lactose provides an easily-digested energy source for neonates, and is the primary carbohydrate in milk in most species. Bovine lactose is also a key component of many human food products.

18p vilarryellison 29-10-2021 16 1   Download

Mastitis, an economically important disease causes heavy economic losses in dairy cattle associated with poor quality and quantity of milk, milk discard after treatment and increased cost of veterinary services. Escherichia coli is reported to be the major environmental pathogen associated with clinical mastitis

5p gaocaolon9 22-12-2020 23 2   Download

The present study was carried out on 07 Sahiwal lactating cows, which were kept under standard feed and managerial conditions during the experimental period in complete lactation. The milk composition was determined by automatic milk analyzer for fat, protein, lactose and SNF and milk yield was recorded for each sampling day.

14p trinhthamhodang1216 19-11-2020 10 1   Download

Milk is one of the most nutritious foods. It is rich in high quality protein providing all ten essential amino acids. Milk is not only a food, but also an essential ingredient of life itself by its very indispensable nature. It is highly nutritious commodity. It supplies body building proteins; bone forming minerals and health-giving vitamins and furnishes the energy giving lactose and milk fat. Since we are lacking in cold chain facilities, therefore there is imperative need to develop shelf stable milk products.

24p caygaocaolon7 18-09-2020 14 1   Download

The dairy enterprise is very crucial for developing countries to generate the income of poor people of rural areas. In present investigation, the milk yields were correlated with different type traits in early, mid lactation and overall. They showed that the negative or positive association with milk yields and composition n at early and mid lactation. In early lactation stage, the type traits such as chest width, rump width, udder depth, rear leg set rear view, rear udder height, fore udder attachment and front teat position were positively associated with milk production (yields).

7p angicungduoc6 22-07-2020 13 2   Download

Dietary nutrients not only affect productive and reproductive performance but also milk composition traits like milk protein and milk lactose. This study was conducted to observe effect of copper and zinc feeding on milk protein and milk lactose when these are fed in pre and post partum stage to kankrej cows. Twenty Kankrej pregnant cows (five in each group) at 30 days before the expected date of calving were used to present study and grouped into four groups (five in each group) as control, copper supplemented, zinc supplemented and supplemented with both elements.

8p quenchua6 15-06-2020 12 1   Download

An experiment was conducted to investigate the effect of vitamin E and Chromium propionate during transition period in Sahiwal cows to assess the possibilities of improvement in production performance of supplementation of vitamin E and Chromium propionate. A total of 28 cows were selected on the basis of their milk yield, parity and body weight are grouped into four homogenous treatment groups of 7 each. No significant effect of supplementation was seen on milk composition.

6p quenchua6 15-06-2020 11 3   Download

A total of 18 Murrah buffaloes of 1st to 3 rd parity were selected to study the effect of Body Condition Score (BCS) in milk production, milk composition and reproductive performance of lactating Murrah buffaloes. The Murrah buffaloes were distributed into three different groups with six animals in each group based on their pre-calving BCS (15 days before expected date of calving) namely G1 (2.50 - 3.00), G2 (3.25 - 3.75) and G3 (4.00 and above).

9p gaocaolon5 14-06-2020 19 1   Download

Peanuts (Arachis hypogaea) are good food for infants suffering from various forms of malnutrition and for individual with lactose intolerance allergies. Peanut milk does not contain any lactose and is therefore suitable for people with lactose intolerance. In this study, peanut milk was prepared by three different methods namely, by normal soaking, soaking in 1% NaHCO3 and roasting.

4p angicungduoc5 12-06-2020 12 1   Download

The present study was conducted to prepare a designer confection by incorporating different levels of pineapple powder and mango powder (2%, 4% and 6%) separately into the chhana base (chhana 95g + milk powder 5g) replacing chhana in formulation. Prepared samples were analysed for various parameters after coating with caramel. No significant (p>0.05) difference was recorded in the mean values of moisture, fat, protein, ash, lactose, cholesterol and carbohydrate content in all the mango powder and pineapple powder incorporated treatments as compared to control.

11p caygaocaolon5 27-05-2020 20 1   Download

The present study was conducted to evaluate the effect of herbal feed supplement shatavari (Asparagus racemosus) in terms of qualitative and quantitative parameters of milk, in crossbred cows. The cows were divided in four groups. Group G1 was control group, in which the animals receive experimental feed without any other feed supplements, whereas the animals of experimental group 2 (G2), group 3 (G3) and group 4 (G4) were fed a similar feed along with shatavari root powder 40 gm, 80 gm and 120 gm respectively.

13p trinhthamhodang1213 27-05-2020 8 1   Download

Mastitis is an inflammation of udder which is mainly caused by coliforms and other microorganism. It is a most economically important disease in bovines. In the present study a total number of 100 bovine mastitis milk samples were collected. All the samples were inoculated into enrichment broth which was further cultured on Mac-Conkey plate. Out of these 42 samples that were showing lactose fermentation were further streaked on EMB selective agar plates. Colonies showing metallic sheen were processed for biochemical analysis.

4p nguaconbaynhay5 16-05-2020 9 0   Download

The study was conducted on twelve lactating Murrah buffaloes which were randomly distributed into 2 groups consisting of six animals in each group i.e. control group without any fenugreek supplementation and treatment group supplemented with soaked fenugreek seeds @ 100 g per animal per day. The animals were maintained under same managemental conditions. The observations were recorded 3 months (90 days) postpartum.

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Samples of milk from buffalo, cow, goat milk, samples of dairy products from paneer and curd were used for analysis of physico-chemical parameters viz fat, protein, moisture, ash, T.S., S.N.F. and lactose. Maximum fat percentage among milk product samples was observed in paneer which ranged 14.67+0.421 followed by cow milk 6.421+0.0.107. The maximum protein percentage was observed in paneer 12.978+0.244.

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Whey permeate is a lactose-rich effluent remaining after protein extraction from milk-resulting cheese whey, an abundant dairy waste. The lactose to ethanol fermentation can complete whey valorization chain by decreasing dairy waste polluting potential, due to its nutritional load, and producing a biofuel from renewable source at the same time.

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The present study was designed to see quality of raw buffalo milk in four districts of Chhattisgarh and the effect of different location, stage of lactation and parity on milk components of buffaloes. Total 112 milk samples were collected, comprised of four different districts and from lactation stage (early, mid and late) and from varying parity of (1, 2, 3 and 4 above) for the study. Overall milk fat, solid not fat (SNF), protein, lactose, density, freezing point and ash were observed to be 6.50±0.05, 8.88±0.03, 3.71±0.03, 4.90±0.06,1.030±0.002, -0.534±0.002and 0.81±0.004%, respectively.

8p quenchua4 16-04-2020 20 1   Download

In India, there is a growing interest in donkey milk mainly because of its antimicrobial properties. The aim of this study was to know the microbial profile and to investigate antibacterial effect of raw donkey milk against Staphylococcus aureus (S. aureus). Average values of fat, SNF, cholesterol, proteins, lactose, salt, temperature and pH were 0.67, 8.05, 30.4, 2.95, 4.43, 0.66, 30.83 oC and 7.08 respectively. The total viable count in the neat donkey milk samples varied from 220 to 2080 cfu/ml (918 or 2.96 log cfu/ml on average).

6p trinhthamhodang1212 06-04-2020 10 0   Download

Breast milk nutrient content varies with prematurity and postnatal age. Our aims were to conduct a meta-analysis of preterm and term breast milk nutrient content (energy, protein, lactose, oligosaccharides, fat, calcium, and phosphorus); and to assess the influence of gestational and postnatal age.

14p vichengshin2711 29-02-2020 13 1   Download