The Effect of Bovine Colostrum on the Lactic Flora of Yogurt and Kefir
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Role of Microbes in Dairy Industry
Mini review Nutri Food Sci Int J Volume 3 Issue 3 - September 2017 Copyright © All rights are reserved by Anil Kumar DOI: 10.19080/NFSIJ.2017.03.555612 Role of Microbes in Dairy Industry Anil Kumar* and Nikita Chordia School of Biotechnology, Devi Ahilya University, India Submission: March 3, 2017; Published: September 22, 2017 *Corresponding author: Anil Kumar, School of Biotechnology, Devi Ahilya University, Khandwa Rd., Indore-452001,India, Email: Abstract Milk represents a good source of nutrients and liquid for hydration and is known to humanity thousands of years ago. The fermentation of milk provides a simple way to increase its shelf-life while improving its safety. Different strains of bacteria and fungi are used for fermentation of are used for coagulation of milk and thereafter, these can be processed for diverse products. milk in order to produce a wide variety of dairy products viz. curd, yogurt, cheese, kefir and kumis. The main bacteria are lactic acid bacteria that Introduction Since ancient times, dairy products have been part of human diet. These serve as good source of calcium, vitamin D, proteins coagulated under the influence of certain microorganisms. By producing bacteria. and other essential nutrients. These products also provide luck it was having harmless, acidifying type and non toxin- phosphorus, potassium, magnesium, and various vitamins viz. vitamin A (retinols), vitamin B12 (cyanocobalamin), and have been developed in all parts of the world each with its own Various types of fermented milks and derived products characteristic history. Their nature depends very much on using different microbial strains. Microbes ferment the the type of milk used, on the pre-treatment of the milk, on the riboflavin. -
Breastfeeding Is Best Booklet
SOUTH DAKOTA DEPARTMENT OF HEALTH WIC PROGRAM Benefits of Breastfeeding Getting Started Breastfeeding Solutions Collecting and Storing Breast Milk Returning to Work or School Breastfeeding Resources Academy of Breastfeeding Medicine www.bfmed.org American Academy of Pediatrics www2.aap.org/breastfeeding Parenting website through the AAP www.healthychildren.org/English/Pages/default.aspx Breastfeeding programs in other states www.cdc.gov/obesity/downloads/CDC_BFWorkplaceSupport.pdf Business Case for Breastfeeding www.womenshealth.gov/breastfeeding/breastfeeding-home-work- and-public/breastfeeding-and-going-back-work/business-case Centers for Disease Control and Prevention www.cdc.gov/breastfeeding Drugs and Lactation Database (LactMed) www.toxnet.nlm.nih.gov/newtoxnet/lactmed.htm FDA Breastpump Information www.fda.gov/MedicalDevices/ProductsandMedicalProcedures/ HomeHealthandConsumer/ConsumerProducts/BreastPumps Healthy SD Breastfeeding-Friendly Business Initiative www.healthysd.gov/breastfeeding International Lactation Consultant Association www.ilca.org/home La Leche League www.lalecheleague.org MyPlate for Pregnancy and Breastfeeding www.choosemyplate.gov/moms-pregnancy-breastfeeding South Dakota WIC Program www.sdwic.org Page 1 Breastfeeding Resources WIC Works Resource System wicworks.fns.usda.gov/breastfeeding World Health Organization www.who.int/nutrition/topics/infantfeeding United States Breastfeeding Committee - www.usbreastfeeding.org U.S. Department of Health and Human Services/ Office of Women’s Health www.womenshealth.gov/breastfeeding -
Bulletin of Animal Science
Triana Setyawardani et al. Physical and Microstructural Characteristics of Kefir Buletin Peternakan 44 (1): 43-49, February 2020 Bulletin of Animal Science ISSN-0126-4400/E-ISSN-2407-876X Accredited: 36a/E/KPT/2016 http://buletinpeternakan.fapet.ugm.ac.id/ Doi: 10.21059/buletinpeternak.v44i1.49130 Physical and Microstructural Characteristics of Kefir Made of Milk and Colostrum Triana Setyawardani*, Juni Sumarmono, and Kusuma Widayaka Faculty of Animal Science, Jenderal Soedirman University, Purwokerto, 53123, Indonesia ABSTRACT This research set out to compare the physical and microstructural characteristics of kefir made of milk, colostrum, and milk-colostrum mixes at various proportions. Kefir was made by adding kefir grains to 100% milk (P0), 80% milk + 20% colostrum (P1), 60% milk + 40% colostrum (P3), 40% milk + 60% colostrum (P4), 80% milk + 20% colostrum (P5), and 100% colostrum (P6). Fermentation was allowed under room temperature for 24 hours. The characteristics observed were color values, viscosity, pH, water holding capacity (WHC), syneresis, and microstructure. The result showed that the color of kefir (L* value, lightness); (b* value, yellow-blue), (a*, red- Article history Submitted: 30 August 2019 green), and whiteness index (WI) was significantly affected by raw materials. The Accepted: 11 February 2020 viscosity of kefir was also affected by the raw materials (p<0.05), in which the kefir made from a mix of 80% milk and 20% colostrum showed the highest viscosity * Corresponding author: (1524.20 m.Pa.S). However, other characteristics such as pH, WHC, and syneresis were Telp. +62 85291003868 not significantly affected by raw materials. The microstructure of kefir made from 20 to E-mail: [email protected] 40% colostrum showed a string and compact protein tissues, while that made from 80 to 100% colostrum showed a clumping gel and concentration dominated by protein and fat tissues. -
Colostrum MFT® Colostrum Microfiltrate
PHARMANEX® PRODUCT INFORMATION PAGE Colostrum MFT® Colostrum Microfiltrate SUPPORTS HEALTHY IMMUNE SYSTEM Positioning Statement occasional sleeplessness, exercise training and fatigue, or poor diet can Colostrum MFT® is a proprietary extract of bovine colostrum, clinically diminish the body’s production of immune-fighting proteins. Production can also decrease with age by as much as 10% per decade after age 50. shown to boost primary immune functions by providing a concentrated spectrum of supplemental immune antibody proteins.* Our immune systems can be further challenged by international travel and commerce that increase our exposure to a global network of potentially Concept harmful microorganisms. Recent clinical studies show that regular consumption A baby’s immune system at birth is vulnerable to the unfriendly of bovine colostrum may strengthen our immune system by providing mircoorganisms of a new environment. Nature provides a natural defense supplemental quantities of immune proteins.* 1 against potentially harmful organisms and toxins in the first milk, called colostrum, provided by a baby’s mother. Colostrum is rich in Colostrum MFT® is derived from high quality, standardized extract of bovine immunoglobulins and other active immune components that provide first-line colostrum that took twelve years and $50 million to develop. Derived using defense against invading microorganisms and stim-ulate the immune system a patented micro-filtration process, Colostrum MFT® has an extract to action by passing on important immune information from mother to child.* standardized to 40% IgG content, making Colostrum MFT® many times more concentrated than other colostrum products on the market today. Each The immune compounds of colostrum include special proteins and messenger daily dose of Colostrum MFT® delivers 500 times the IgG concentration of molecules that work with the body's own immune sys-tem to promote optimal raw milk and provides critical supplemental immune support to your body's own health and wellness. -
Collection and Storage of Colostrum
James Paget University Hospitals NHS Foundation Trust Collection and storage of colostrum Information for Patients Expressing and storage of your colostrum Breastmilk is beneficial to a newborn because it contains the correct nutrients and protective factors for the baby’s age. Colostrum is the milk produced in the first few days after birth. It is a concentrated fluid and comes in small amounts so your baby’s immature digestive system and kidneys can absorb the nutrients. Colostrum also has a laxative effect on the newborn which helps to minimise jaundice by assisting in the passing of meconium (your baby’s first stools). Most babies need some time to learn how to attach and feed well from the breast. The purpose of expressing and storing colostrum prior to birth is for those babies who may be at risk of low sugar levels or mothers who may need to stimulate their milk supply. This information has been provided for women who may have the following conditions and situations: • Women with diabetes in pregnancy (pre-existing or gestational) • Babies diagnosed with cleft lip or palate during the antenatal period • Women with breast hypoplasia (a condition where there is insufficient glandular breast tissue, making breastfeeding difficult) • Women with polycystic ovarian disease • Women who have multiple sclerosis • Women who have had breast surgery affecting milk ducts • A strong family history of dairy intolerance or inflammatory bowel disease. It is our intention to help you to plan for your baby’s birth and support you through the process of expressing your colostrum. This information will help you decide whether you wish to obtain your colostrum, but if you have any questions, you can contact: Our Infant Feeding Coordinator: 01493 453076 2 Breast feeding and Diabetes Research shows that babies who are breastfed are less likely to develop childhood diabetes. -
Antenatal Colostrum Collection Leaflet
Antenatal colostrum collection Information for pregnant women from the Infant Feeding Team This leaflet aims to provide a useful introduction for pregnant women on how to collect and store colostrum until baby arrives. If after reading this leaflet you still have questions, please speak to your midwife who will be able to answer your questions. What is colostrum? Why is it good for my baby? The first breast milk your body makes is known as colostrum and it is produced from about 16 weeks of pregnancy. It is usually a golden yellow colour and often very sticky. It is very easy for baby to digest and therefore the perfect first food for baby. It is concentrated in nutritional properties, so baby will only need small amounts in the early days. • Colostrum is full of antibodies to help protect your baby from infections. • It has a laxative effect, to help baby pass the early stools. • It can reduce the effects of jaundice in your baby. • Giving baby colostrum is a good way to help to regulate their blood sugar levels. 1 of 5 Antenatal colostrum collection (June 2021) Why are you recommending that I should collect my colostrum before my baby is born? Collecting colostrum before your baby is born can be helpful if we think your baby may have challenges with breastfeeding or keeping their blood sugar levels in their early days. This might be because: • your baby is large or small for their gestational age • you are expecting twins or triplets • your baby has a cleft lip or palate; or • they have a heart or other diagnosed condition. -
Restaurant Menu
▬▬ S P R E A D S Served with warm Pita bread Vt ▬▬ TZATZIKI Vt A traditional Greek dip; Kefir, grated cucumbers, olive oil, white wine vinegar, fresh garlic and dill weed. 7.5 SKORDALIA Vg A purée of potatoes, fresh garlic, EVOO, cilantro and white wine vinegar. Char-broiled zucchini. 8 HUMMUS Vg Chickpeas, garlic, lemon juice and Tahini. Garnished with paprika and cumin and a drizzle of EVOO. 8 SPANAKI LEMONATO Vg A refreshing blend of spinach, fresh garlic, cilantro and olive oil. Served with lemon. 9 BABA GHANNOUJ Vg Char-broiled eggplant, garlic, parsley, lemon, pomegranate molasses, EVOO and Tahini. 9.5 ▬▬ F I L O P A S T R I E S ▬▬ SPANAKOPITA Vt Baked triangles of crispy Filo filled with a tasty blend of spinach, Feta cheese, caramelized onion, eggs and fresh basil. 8.5 BOUREKIA Rolls of crispy Filo filled and baked with seasoned 100% lean leg of lamb, caramelized onion and regional spices. A sprinkle of powder sugar. 9 ▬▬ G R A P E L E A V E S ▬▬ YALANDJI Vg GF A filling of rice, fresh tomatoes, red pepper, chickpeas, mint caramelized onion and pomegranate molasses. Served chilled 8.25 DOLMADES GF A filling of lean beef, rice, and regional herbs and spices. Slowly braised and served with Tzatziki. 9.5 SALMON DOLMAS GF Slightly seasoned fresh salmon filet. Wrapped in grape leaves and delicately broiled. Served with Skordalia sauce. 10.5 ▬▬ S I G N A T U R E A P P E T I Z E R S ▬▬ FETA BRUSCHETTA Vt Valbresso ”imported sheep cheese”, tomatoes, fresh basil, mint and garlic with Balsamic and EVOO. -
Got Bugs in Your Kefir?
got bugs in your kefir? JULIENNE HENRIE INTRODUCTION UNDERGRADUATE RESEARCHER What is Kefir ? RESULTS [email protected] Kefir is a type of fermented milk that is cultured with Kefir grains. BLAST KEFIR BRAND PROBIOTICS LISTED ON LABEL PROBIOTICS DETECTED OUR CULTURES “CAN ACTIVE PROBIOTICS BE EXTRACTED FROM KEFIR Kefir grains make up the probiotic culture used to produce Kefir. E-VALUES These cauliflower-like grains contain mostly lactobacilli bacteria PRODUCTS FOUND AT SUPERMARKETS?” and yeasts held together by Kefiran, an exopolysaccharide struc- ture. (Korsak et al. 2014). Kefir grains are Mesophilic. Mesophilic star- • Streptococcus thermophilus ters are cultured at room temperature, which allows the probiotics • Bifidobacterium animalis BB-12 • Lactobacillus acidophilus 2e-73 “WHICH LACTOBACILLI SPECIES IS DOMINANT FOR • Lactobacillus acidophilus LA-5 (Dominant Species) to remain active when consumed. Properties of mesophilic starters • Lactobacillus paracasei • Streptococcus anginosus 2e-73 also give Kefir the liquid consistency it is known for. (Sarah, 2016). • Propionibacterium freudenreichii EACH KEFIR PRODUCT TESTED?” Kefir originated in the Caucasus Mountains thousands of years ago, Dahlicious Lassi MRS MRS the name coming from the Turkish work Keyif meaning “good fee- (Sample #1) Dilute ling’. Kefir is well known for its health benefits, which can be attri- DISCUSSION • Bifidobacterium lactis Hypothesis # 1 and Hypothesis # 2 cannot be rejected. All seven buted to its probiotics. Probiotics are foods that contain beneficial • S. thermophilus, bacteria and yeasts for the human body. (Otles & Cagindi, 2003). • L. casei Kefir products do contain viable probiotics which can be extracted • L. rhamnosus • L. acidophilus • Lactobacillus Fermentum 8e-73 and cultured successfully. Also, a successful barcode can be obtained • L. -
Hand Expressing in Pregnancy and Colostrum Harvesting—Preparation for Successful Breastfeeding?
clinical practice Hand expressing in pregnancy and colostrum harvesting—preparation for successful breastfeeding? Colostrum harvesting—what is it Abstract and why do it? Colostrum harvesting is a process involving antenatal expressing and Colostrum is a clear or yellow thick fluid, which storing of colostrum. Its benefits include quicker establishment of is rich in proteins, self-digesting fats, hormones, ‘full lactation’ (Singh, 2009), increased confidence in hand expressing enzymes, vitamins, minerals and immunoglobins, (Brisbane and Giglia, 2013), and reduced stress over breast milk supply and is excreted by the breasts in pregnancy, during in the immediate postpartum period (Cox, 2006). Despite its advantages, the process of Lactogenesis I. Human milk, unlike the use of colostrum harvesting remains limited, with only a small infant formula, which is standardised within a selection of UK Trusts currently utilising this process. In the past, there very narrow range of composition, is dynamic have been concerns over the safety of antenatal expressing and its and uniquely suited to each baby. Its nutritional potential to initiate premature labour (Soltani and Scott, 2012). A more composition and non-nutritive bioactive factors recent critical review of the literature found that the substantial benefits promote survival and healthy development of early feeding of colostrum outweigh the lack of evidence associated (Ofteda, 2012; Ballard and Morrow, 2013). with the risk of preterm labour (Chapman et al, 2013; East et al, 2014). Colostrum is produced in small quantities, This article discusses the advantages of antenatal hand expressing and but it is rich in immunologic components, colostrum harvesting in view of the best available evidence. -
Evaluation of Immunoglobulin G Absorption from Goat Colostrum by Newborn Piglets
animals Article Evaluation of Immunoglobulin G Absorption from Goat Colostrum by Newborn Piglets Silvia Martínez Miró * , Susana Naranjo , Josefa Madrid, Miguel José López, Cristian Jesús Sánchez, Mónica Marcela Segura and Fuensanta Hernández Department of Animal Production, Faculty of Veterinary, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain; [email protected] (S.N.); [email protected] (J.M.); [email protected] (M.J.L.); [email protected] (C.J.S.); [email protected] (M.M.S.); [email protected] (F.H.) * Correspondence: [email protected]; Tel.: +34-868-884-934 Received: 11 March 2020; Accepted: 5 April 2020; Published: 7 April 2020 Simple Summary: Alternatives to sow colostrum are necessary to ensure adequate colostrum intake by piglets born from hyperprolific sows. This study was conducted to evaluate whether piglets can absorb goat immunoglobin G (IgG) and study its effects on piglets. The results showed that piglets absorbed goat IgG with an apparent coefficient of absorption of 20.9%. In addition, the piglets tolerated goat colostrum well, opening up the possibility of developing supplements based on goat colostrum for newborn piglets. Abstract: The aim of this study was to evaluate whether piglets absorb immunoglobin G (IgG) from goat colostrum and the potential effects of its ingestion on suckling piglets. Thirty-eight piglets with body weights ranging from 1000 to 1700 g were assigned to one of the three experimental treatments: Control group (C), where piglets were allowed to suckle normally, and porcine and goat groups. The piglets from the last two groups were removed from the sows after birth and received an oral 20 mL dose every 3 h of porcine (PC) or goat colostrum (GC), respectively, during first 12 h of life. -
Colostrum Management for the Dairy Goat Kid Jennifer Bentley, Dairy Field Specialist, Iowa State University Extension and Outreach
Colostrum Management for the Dairy Goat Kid Jennifer Bentley, Dairy Field Specialist, Iowa State University Extension and Outreach Feeding kids the correct amount of high-quality these antibodies is most efficient the first few hours colostrum immediately after birth is one of the most after birth. Ideally, kids should receive half of their important management practices in kid colostrum within the first four hours of birth and the management. Colostrum is so important that total colostrum amount within 24 hours. After 24 sometimes it is called “liquid gold”. hours, the kid’s ability to absorb antibodies has diminished. The Importance of Colostrum All mammals produce colostrum. It is the thick, 2. Feed colostrum at a minimum of 10 yellowish, first milk produced by the female after she percent of the kid’s bodyweight. gives birth. Colostrum is rich in energy, protein, This means that a 10 pound kid should receive 16 vitamins, and minerals. Most importantly, it contains ounces of colostrum within 24 hours of birth. Try to maternal antibodies that help protect the newborn feed 50% of the total colostrum needed as soon as from disease pathogens during the early part of its possible and the other 50% within 24 hours, 2-3 life. Immediately after birth, kids are exposed to a ounces at 3-4 hour intervals. Hand milking the doe variety of infectious agents present in the and bottle feeding the kid is the most certain method environment, the doe, and other goats. Without any of insuring a known intake. protection from these infectious organisms, the kids may become diseased and die. -
Starters Gyros Pita Wraps Papouli's Family Recipes Plates Sides Soups
starters gyros papouli’s family recipes served with choice of rice pilaf or fries served with pita, small Greek salad and choice of rice pilaf or fries SPANAKOPITAS (V) (sub cup of soup, salad or Greek fries \\ 1.00) petite Greek pies of spinach, feta and herbs SPANAKOPITA baked between layers of filo \\ 3.99 CLASSIC savory Greek pie of spinach, feta and herbs choice of chicken or beef/lamb*, lettuce, onion, tomato, baked between layers of filo \\ 8.99 (V+, GF) house-made tzatziki sauce \\ 8.49 FALAFEL BITES ground chickpeas, onions, fresh herbs, spices, fried, PASTITSIO “Greek lasagna” macaroni, ground beef & cheeses served with pickled radish and tahini sauce \\ 2.99 SPARTAN choice of chicken or beef/lamb*, grilled onion, green pepper topped with béchamel sauce \\ 9.99 and mushroom, mozzarella, house-made tzatziki sauce \\ 8.99 DOLMAS (V+, GF) CHICKEN RIGANATO (GF) grape leaves stuffed with rice & herbs \\ 2.99 ATHENIAN roasted half chicken marinated Greek style choice of chicken or beef/lamb*, French fries, onions, in lemon, olive oil & herbs \\ 10.99 tomatoes, Greek mustard sauce \\ 8.99 GREEK FRIES (V, GF) tossed with herbs, spices, feta and lemon \\ 3.99 TOUR OF GREECE pita wraps spanakopita, pastitsio, souvlaki and tzatziki \\ 11.49 served with choice of rice pilaf or fries (sub cup of soup, salad or Greek fries \\ 1.00) HUMMUS (V+, GF w/o pita) chickpeas, sesame tahini, and seasonings served with pita \\ 3.49 LOUKANIKO plates Greek pork sausage seasoned with orange & fennel, served with choice of rice pilaf or fries BABAGANOUJ