DOCSLIB.ORG

ELEMENTAL COMPOSITION of HUMAN and ANIMAL MILK a Review by G.V

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
ELEMENTAL COMPOSITION of HUMAN and ANIMAL MILK a Review by G.V IAEA-TECDOC-269 ELEMENTAL COMPOSITION OF HUMAN AND ANIMAL MILK A Review by G.V. IYENGAR A REPORT PREPARED UNDER THE AUSPICES OF THE INTERNATIONAL ATOMIC ENERGY AGENCY IN COLLABORATION WITE HTH WORLD HEALTH ORGANIZATION A TECHNICAL DOCUMENT ISSUED BY THE INTERNATIONAL ATOMIC ENERGY AGENCY, VIENNA, 1982 ELEMENTAL COMPOSITION OF HUMAN AND ANIMAL MILK: A REVIEW IAEA, VIENNA, 1982 IAEA-TECDOC-269 PrinteIAEe th AustriAn y i d b a September 1982 IAEe Th A doe t maintaisno n stock f reportso thin si s series. However, microfiche copies of these reports can be obtained from INIS Clearinghouse International Atomic Energy Agency Wagramerstrasse 5 P.O. Box 100 A-1400 Vienna, Austria Orders should be accompanied by prepayment of Austrian Schillings 80.00 in the form of a cheque or in the form of IAEA microfiche service coupons orderee whicb y dhma separately fro INIe mth S Clearinghouse. PLEASE BE AWARE THAT ALL OF THE MISSING PAGES IN THIS DOCUMENT WERE ORIGINALLY BLANK FOREWORD For the past three years, the International Atomic Energy Worle Agencth dd Healtan y h Organization have been collaboratinn o g a joint research project to obtain definitive baseline data on the concentrations of twenty-four mineral and trace elements in human milk, specimens collected from nursing mothers in six Member States. Over the same period, the IAEA has also organized and provided suppor a coordinate o t d research programme, wit 3 participant1 h n i s 1 Membe1 r States n comparativo , e e studmethod th f traco yr fo se elements in human nutrition; this programme has also been concerned, inter alia, with the analysis of human milk. In both these programmes, nuclear analytical techniques, particularly neutron activation analysis, have playe n importana d t role a fac, t which explain n pare i IAEA'sth t s interes n supportini t g this kinf o d research. In the joint IAEA/WHO research project, for example, 16 of the 24 elements under investigation (As, Cd, Cl, Co, Cu, Fe, Hg, ) havZn ed beean V n , analyseSn , Se y neutro b d, Sb , nP , Mo , IMn , activation analysif advanceo d sai d wite th research h nuclear reactors. The important advantages of this technique in such application s higit h e analyticaar s l sensitivity, relativelw lo y susceptibility to matrix effects and analytical blanks, and the possibilit determininf yo g several elements concurrently. » As background material for both the above-mentioned programmes, e respectivth s fely b wa t t i e participants that a grea thers wa te need for a comprehensive modern review of the published literature e th elementaon l compositio f o human n milk, together with comparative data on animal milks. The present report, containing data provided by a variety of analytical techniques, both nuclear and non-nuclear, was commissioned by the IAEA to help fulfill this need, and the Agency acknowledges with gratitude the contributions of the author, Dr. lyengar, in compiling and evaluating the data presented here. This technical report was edited and prepared for publication by Dr. R.M. Parr and Ms. S.A. Clements, of the IAEA's Medical Applications Section, Department of Research and Isotopes. PREFACE Breast-milk is the best source of food for the young infant; it s i usually sufficien o covet tl nutrienal r t requiremente th o t p u s x monthssi f agfou o eo t r. Thereafter t i remain, n excellena s t sourc f proteio e d othean n r nutrient t e supplementeneedb bu s o t s d by other foods. Wite progresth h f o industrializations , breast- feeding has been declining in all developed countries. This, however, has had few harmfull consequences because breast-milk substitutes have been developed by industry which are highly nutritious and safe when properly used. While no, or very little, e chils th resulteha har do t m d under these circumstancese th , situation is quite different in developing countries where the decline of breast-feeding, especially in urban and peri-urban areas, may have dire consequence e healtth d nutritionar an hfo s l statuf o s the young child and may result in an increased morbidity and mortality. On the other hand, new information has become available which indicates that breast-mil t onl no a ysourc s i k f nutriento e s but contributes.also to the defence mechanisms of the child against infectious alsdiseasesy oma contait I . n some other constituents, the significanc f whico e s i stilh l poorly understood. This explains the renewed interest in breast-feeding, not only among health personnel but also in other circles which have become alarmed by its decline. The importanc t o trace e element n i nutritiowidelsw no y s i n recognize e lis f th elemento td an d s thae indispensablar t o goot e d nutrition is increasing steadily- Greater attention is therefore bein e gtrac th pai eo t d element conten f foodse o td th stud an f ,o y compositio f breast-milo n n thii k s respec s i essentiat n viei lf wo s uniquit e contributio e feedinth o f t ninfantso g Worle Th d. Health Organization has initiated a number of studies on the composition of breast-mil e Internationath d an k l Atomic Energy Agenc s collabha y - orated on some of them. The present publication constitutes a particularly useful contribution to this joint endeavour and will no doubt provide useful informatio n somo n e aspecte compositioth f o s n of breast-mil r beefa kno s whicdifficult s t impossibleha hno f i , , to obtain anywhere else, The Agency and Dr. G.V. lyengar should be congratulated for this endeavour. E.M. DeMaeyer WHO, Geneva ABSTRACT A revie s presentei we elementath f o d l compositio f humao nd an n animal milk with special reference to trace elements. Literature data e discussear d tabulate an 0 d5 separat n i d e tables (on r eacefo h element )perioe mainlth r d fo yafte r 1950. Each table use a sstandar d format comprising 10 columns indicating (1) source of milk. (e.g. human or animal), (2) status of the milk (colostrum, transitional or mature), (3) country of origin, (4) year of data publication, (5) mean concent- ration, (6) range of single values or standard deviation of the mean, ) numbe(7 f samplero s analysed ) analytica(8 , l technique employed) (9 , literature datae sourcd th (10 an ,f o e) relevant remarks f anyi , e .Th most abundant data refer to the minor elements Ca, Cl, K, Mg, N, Na, P . e tracFeweZn th d eo r t an element date d e availF ar an aan , S dCu - s able for Cd, Hg, I, Mn, Pb and Se. For the remaining elements', including such biologically importan, F t , tracCr , e Co element , As s a s Mo, Ni, Si and Sn, very few reliable data so far appear to exist. EDITORIAL NOTE Ia publlcacion f chino ss almos I kin t I dt inevitable that some errors may have been made either in extracting the data from the original references or in preparing them for publication. If any such errors shoul e dattentio th come reader o th t e f t woulo ni , e b d appreciated if he or she would report them both to the editors and to the author, Dr. lyengar*. The views and conclusions expressed in this report are not necessarily those of the International Atomic Energy Agency or the World Health Organization. * Address for correspondence Dr. G.V. lyengar Institut fur Medizin KFA Jiilich P.O191x Bo 3. D-5170 Julich 1 Federal Republi f o Germanc y CONTENTS. 1. INTRODUCTION .....................................1 . 2. SOME BASIC PROPERTIES OF MILK .................... 2 3. TYPES OF MILK .................................... 2 4. COMPONENTS OF MILK ............................... 3 5. FACTORS INFLUENCING THE COMPOSITION OF MILK ...... 6 6. ANALYTICAL CONSIDERATIONS .......................6 . 7. SOURCE INFORMATIOF SO MILN NO K ..................1 1 . 8. ELEMENTAL COMPOSITIO MILF NO K ...................8 1 . 3.1. General Remarks ........................... 13 8.2. Tabulatio Literaturf no e Dat Specifir fo a c Elements .................................9 1 . Aluminium (Tabl .....................) 5 e 0 2 . Antimony (Tabl .....................) 6 e 4 2 . Arsenic (Table?) .....................5 2 . Barium (Table 8) ...................... 26 Beryllium (Tabl .....................) 9 e 8 2 . Bismuth (Tabl ....................) 10 e 8 2 . Boron (Table 11) ..................... 29 Bromine (Table 12) ...................... 30 Cadmium (Tabl ....................) 13 e 2 3 . Caesium (Table 14) ..................... 34 Calcium (Table 15) ..................... 36 Cerium (Table 16) ..................... 42 Chlorine (Tabl ....................) 17 e 4 4 . Chromium (Table 18) ..................... 48 Cobalt (Table 19) ..................... 50 Copper (Table 20) ..................... 52 Europium (Tabl ) ....................21 e 9 5 . Fluorine (Table 22) ..................... 60 Germanium (Tabl ....................) 23 e 2 6 . Iodine (Table 24) ..................... 63 Iron (Tabl ....................) 25 e 7 6 . Lanthanum (Table 26) ..................... 75 Lea • d (Tabl ) ....................27 e 6 7 . Lithium (Tabl ....................) 28 e 0 8 . Magnesium (Tabl ..........'..........) 29 e 1 8 . Manganese (Tabl ....................) 30 e 6 .8 Mercury - (Table 31) ..................... 91 Molybdenum (Table 32) ..................... 94 Nickel (Table 33) ..................... 96 Niobium (Table 34) ..................... 98 Nitrogen (Table 35) ..................... 100 Phosphorus (Tabl ....................) e36 2 .10 Potassium (Table 37) ... o................. 107 Rubidium (Tabl .....) 38 e . c.............4 .11 Scandium (Table 39) ..................... 115 Selenium (Table 40) ..................... 116 Silicon (Tabl ....................) 41 e 0 .12 Silver (Table 42) ..................... 121 Sodium (Tabl ....................) e43 2 .12 Strontium (Tabl ....................) e44 8 .12 Sulphur (Table 45) ..................... 130 Tellurium (Tabl ....................) 46 e 2 .13 Thorium (Table 47) ..................... 132 Tin (Table 48) ..................... 133 Titanium (Table 49) ..................... 134 Uranium (Tabl ....................) 50 e 6 .13 Vanadium (Table 51) ....................
Load more

Recommended publications
  • Reception of Milk Milk Reception in the Cans
    College of Agricultural Engineering and Technology Dept. of Agricultural Processing and Food Engineering Course : Dairy and Food Engineering Chapter 4 RECEPTION OF MILK (Milk reception in cans, Receiving section for bulk milk, Milk transport tank, Storage tank, Process tank, Standardization of milk) MILK RECEPTION IN THE CANS Milk is received in the processing plant from the primary producers or the milk collection centers. Usually they are transported by cans or bulk containers (milk transport tanks or vans). Fig. 4.1 Milk can (usual capacity 20-40 litres) • The first stage of reception involves emptying of cans over the tip tank or weigh tank. Emptying cans over the tip-tank can be done either by hand, or by hand assisted method or by mechanical methods (inverter). The process of inversion may be a serious source of contamination of the tipped milk by soil from can exteriors. • In some canneries, the can is not completely inverted (the base of can is never directly above the surface of milk). • After weighing and recording of consignment, the contents are discharged into a tank immediately below the tip-tank, from which the milk is pumped through a cooler to a storage tank. • Where milk is measured volumetrically, the cans are tipped directly to the tip tank from which milk is pumped to the cooler. 2 Fig. 4.2 Weigh tank Fig. 4.3 Arrangement of tanks in milk reception section Fig. 4.4 Bulk milk Coolers The following approach is done for the mechanization of milk reception sections of dairy plants. • Power driven or gravity roller conveyors are used for conveying of the milk cans.
    [Show full text]
  • Sustainable Goat Breeding and Goat Farming in Central and Eastern European Countries
    SUSTAINABLE GOAT BREEDING AND GOAT FARMING IN CENTRAL AND EASTERN EUROPEAN COUNTRIES European Regional Conference on Goats 7–13 April 2014 SUSTAINABLE GOAT BREEDING AND GOAT FARMING IN CENTRAL AND EASTERN EUROPEAN COUNTRIES EUROPEAN EASTERN AND CENTRAL IN FARMING GOAT AND BREEDING GOAT SUSTAINABLE SUSTAINABLE GOAT BREEDING AND GOAT FARMING IN CENTRAL AND EASTERN EUROPEAN COUNTRIES European Regional Conference on Goats 7–13 April 2014 Edited by Sándor Kukovics, Hungarian Sheep and Goat Dairying Public Utility Association Herceghalom, Hungary FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS Rome, 2016 The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organ- ization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not neces- sarily reflect the views or policies of FAO. ISBN 978-92-5-109123-4 © FAO, 2016 FAO encourages the use, reproduction and dissemination of material in this information product. Except where otherwise indicated, material may be copied, downloaded and printed for private study, research and teaching purposes, or for use in non-commercial products or services, provided that appropriate acknowledgement of FAO as the source and copyright holder is given and that FAO’s endorsement of users’ views, products or services is not implied in any way.
    [Show full text]
  • CATAIR Appendix
    CBP and Trade Automated Interface Requirements Appendix: PGA April 24, 2020 Pub # 0875-0419 Contents Table of Changes ............................................................................................................................................4 PG01 – Agency Program Codes .................................................................................................................... 18 PG01 – Government Agency Processing Codes ............................................................................................. 22 PG01 – Electronic Image Submitted Codes.................................................................................................... 26 PG01 – Globally Unique Product Identification Code Qualifiers .................................................................... 26 PG01 – Correction Indicators* ...................................................................................................................... 26 PG02 – Product Code Qualifiers.................................................................................................................... 28 PG04 – Units of Measure .............................................................................................................................. 30 PG05 – Scie nt if ic Spec ies Code .................................................................................................................... 31 PG05 – FWS Wildlife Description Codes .....................................................................................................
    [Show full text]
  • INTRODUCTION What Is Milk Importance of Milk in National
    OUAT- College of Agricultural Engineering and Technology Dept. of Agricultural Processing and Food Engineering Course : Dairy and Food Engineering Chapter 1 INTRODUCTION (What is milk, Production status and importance of milk in national scenario, Definition of some common forms of milk/ milk products, Quality parameters of milk) What is milk Milk may be defined as the whole, fresh, clean lacteal secretion obtained by the complete milking of one or more healthy milch animals, excluding that obtained within 15 days before and 3 days after calving or such periods as may be necessary to render the milk practically colostrums free and containing the minimum prescribed percentage of milk fats and S-N-F. (Milk in technical aspect is defined as the whole, normal, clean and fresh lacteal secretion obtained by milking a healthy animal 72 hours after calving.) Importance of milk in national scenario • India ranks first in milk production, accounting for 18.5 per cent of world production, achieving an annual output of 146.3 million tonnes during 2014-15 as compared to 137.69 million tonnes during 2013-14 recording a growth of 6.26 per cent. • The Food and Agriculture Organization (FAO) has reported a 3.1 per cent increase in world milk production from 765 million tonnes in 2013 to 789 million tonnes in 2014. • The target for milk production in the country fixed by the Government for the year 2016- 17 was 163.7 million tonnes. • The per capita availability of milk in India has increased from 176 grams per day in 1990-91 to 322 grams per day by 2014-15.
    [Show full text]
  • Some Aspects of Moose Domestication (Alces Alces L.) in Russia by T
    Global Journal of Science Frontier Research: D Agriculture and Veterinary Volume 19 Issue 5 Version 1.0 Year 2019 Type: Double Blind Peer Reviewed International Research Journal Publisher: Global Journals Online ISSN: 2249-4626 & Print ISSN: 0975-5896 Some Aspects of Moose Domestication (Alces Alces L.) in Russia By T. P. Sipko, O. V. Golubev, A. A. Zhiguleva, V. A. Ostapenko, N. S. Marzanov & S. N. Marzanova Summary- Starting with ancient times, some historical stages of moose domestication in Russia are shown. A review of the results of our own research and published data of domestic and foreign authors for the 117-year period (from 1900 to 2018) is presented. Information from regional archival documents and materials of researchers that are not accessible to the general public is presented. It is shown that the moose has a number of positive qualities favoring its introduction to livestock. Due to the domestication of moose, man is given the opportunity to use moose resources more efficiently than by hunting, to obtain additional types of products and to conduct research and educational activities. Keywords: moose, breeding, domestication, history. GJSFR-D Classification: FOR Code: 070799 SomeAspectsofMooseDomesticationAlcesAlcesLinRussia Strictly as per the compliance and regulations of: © 2019. T. P. Sipko, O. V. Golubev, A. A. Zhiguleva, V. A. Ostapenko, N. S. Marzanov & S. N. Marzanova. This is a research/review paper, distributed under the terms of the Creative Commons Attribution-Noncommercial 3.0 Unported License http://creativecommons.org/licenses/by-nc/3.0/), permitting all non commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
    [Show full text]
  • Sale of Poultry, Waterfowl and Pigs Etc. Thursday 30 November 2017
    Lawrie & Symington Ltd Lanark Agricultural Centre Sale of Poultry, Waterfowl and Pigs etc. Thursday 30th November 2017 Ringstock at 10.30 a.m. General Hall at 11.00 a.m Lanark Agricultural Centre Sale of Poultry and Waterfowl Special Conditions of Sale The Sale will be conducted subject to the Conditions of Sale of Lawrie and Symington Ltd as approved by the Institute of Auctioneers and Appraisers in Scotland which will be on display in the Auctioneer’s office on the day of sale. In addition the following conditions apply. 1. No animal may be sold privately prior to the sale, but must be offered for sale through the ring. 2. Animals which fail to reach the price fixed by the vendor may be sold by Private Treaty after the Auction. All such sales must be passed through the Auctioneers and will be subject to full commission. Reserve Prices should be given in writing to the auctioneer prior to the commencement of the sale. 3. All stock must be numbered and penned in accordance with the catalogued number on arrival at the market. 4. All entries offered for sale must be pre-entered in writing and paid for in full with the entries being allocated on a first come first served basis by the closing date or at 324 2x2 Cages and/or at 70 3x3 Cages, whichever is earliest. 5. No substitutes to entries will be accepted 10 days prior to the date of sale. Any substitutes brought on the sale day WILL NOT BE OFFERED FOR SALE. 6.
    [Show full text]
  • Effect of the Traditional Koumiss Yeast Produced in Turkey on Some Properties and Carbonyl Components of Koumiss
    ─── Food Technology ─── Effect of the traditional koumiss yeast produced in Turkey on some properties and carbonyl components of koumiss Mehmet Çelebi1, Bedia Şimşek2, Melike Özkan2, Onur Acar2, Elvan Özer2 1 – Aydın Adnan Menderes University, Engineering Faculty, Department of Food Engineering, Aydın, Turkey 2 – Süleyman Demirel University, Engineering Faculty, Department of Food Engineering, Isparta, Turkey Abstract Keywords: Introduction. Koumiss produced from different types of milk (horse, cow and goat milk) by traditional koumiss yeast and Koumiss observe the changes of aroma components and biogenic amines Yeast formations during the storage period (30 days) are presented in Biogenic amine this work. Aroma Materials and methods. Mare milk was used directly but the Carbonyl composition of cow and goat milk is different from that of mare milk, the compositions of these milk were used in the production of koumiss by emulating mare milk. Koumiss were produced with traditional yeast. Biogenic amine analysed with high performance liquid chromatography and aroma components was determined by Article history: headspace-gas chromatography. Results and discussion. The lactic acidity value (%) has Received gradually increased during the storage period of koumiss samples. 29.08.2019 The highest amount of ethyl alcohol was determined in koumiss Received in (30th day) produced from cow milk (1.95%). Among the biogenic revised form amines, the value of putrescine was found to be highest in 27.09.2019 koumiss produced from goat milk (5.68–5.86 ppm), while the Accepted cadaverine value was observed to reach to the highest values 28.11.2019 (2.66–9.74 ppm) in koumiss produced from horse milk.
    [Show full text]
  • International Journal of Recent Technology and Engineering (IJRTE) ISSN: 2277-3878, Volume-8 Issue-4, November 2019 Formulation and Preparation of Fortified Paneer
    International Journal of Recent Technology and Engineering (IJRTE) ISSN: 2277-3878, Volume-8 Issue-4, November 2019 Formulation and Preparation of Fortified Paneer K. Murali Naik, A. Rama Rao, V.V. Tejaswini, K. Sai Manogna Abstract: This study was done to develop a low fat fortified The conventional paneer is rich in fat which pushes the prices paneer by using different types of milks viz., whole, standardized, of Paneer but also make unsuitable to consumers conscious of toned and skim milks. One sample product was prepared from high fat diet. The present research work was conducted to each milk type among the four different types of milk and optimize the fat content of low fat paneer from toned milk and evaluation was done based on hedonic scale rating. For low fat to find out the nutritive value as well the sensory evaluation . fortified paneer preparation toned, skim milks were optimised into a raw milk base to which coagulant was added. Citric acid (2%), (Kanawjia 2001), Raga MadhuriReddam, Glucono Delta Lactose(GDL- 0.0035%) were added at 90c to the raw milk base. Citric acid facilitate the optimum coagulation of II. MATERIALS AND METHODS casein micelle. GDL aids in forming softer texture which also compensates the fat losses in whey. Milk is fortified with vitamin D A. MATERIALS to enhance nutritional property.The objective is to prepare a low fat fortified paneer . The organoleptic properties were analysed by Skim milk, Toned milk, Standard milk, Whole milk, all sensory testing on daily basis for evaluation of shelf life for about pasteurised having 1.5% fat and 9% SNF, 3% fat and 8.5% 10 days.
    [Show full text]
  • First Report on the State of the World's Animal Genetic Resources"
    "First Report on the State of the World’s Animal Genetic Resources" (SoWAnGR) Country Report of the United Kingdom to the FAO Prepared by the National Consultative Committee appointed by the Department for Environment, Food and Rural Affairs (Defra). Contents: Executive Summary List of NCC Members 1 Assessing the state of agricultural biodiversity in the farm animal sector in the UK 1.1. Overview of UK agriculture. 1.2. Assessing the state of conservation of farm animal biological diversity. 1.3. Assessing the state of utilisation of farm animal genetic resources. 1.4. Identifying the major features and critical areas of AnGR conservation and utilisation. 1.5. Assessment of Animal Genetic Resources in the UK’s Overseas Territories 2. Analysing the changing demands on national livestock production & their implications for future national policies, strategies & programmes related to AnGR. 2.1. Reviewing past policies, strategies, programmes and management practices (as related to AnGR). 2.2. Analysing future demands and trends. 2.3. Discussion of alternative strategies in the conservation, use and development of AnGR. 2.4. Outlining future national policy, strategy and management plans for the conservation, use and development of AnGR. 3. Reviewing the state of national capacities & assessing future capacity building requirements. 3.1. Assessment of national capacities 4. Identifying national priorities for the conservation and utilisation of AnGR. 4.1. National cross-cutting priorities 4.2. National priorities among animal species, breeds,
    [Show full text]
  • Review on Goat Milk Composition and Its Nutritive Value
    Journal of Nutrition and Health Sciences Volume 3 | Issue 4 ISSN: 2393-9060 Review Article Open Access Review on Goat Milk Composition and its Nutritive Value Getaneh G*, Mebrat A, Wubie A and Kendie H University of Gondar, Faculty of Veterinary Medicine, Unit of Biomedical Science, Ethiopia *Corresponding author: Getaneh G, University of Gondar, Faculty of Veterinary Medicine, Unit of Biomedical Science, Ethiopia, E-mail: [email protected] Citation: Getaneh G, Mebrat A, Wubie A, Kendie H (2016) Review on Goat Milk Composition and Its Nutritive Value. J Nutr Health Sci 3(4): 401. doi: 10.15744/2393-9060.3.401 Received Date: August 19, 2016 Accepted Date: November 21, 2016 Published Date: November 23, 2016 Abstract Goat milk is an important nutrient for humans, especially who have problem of lactose intolerance and sensitive to other animals’ milk. Goat milk is composed of different usable nutrients which are important to their young and humans. Among those important nutrients that are found in goat milk are fat, protein, lactose, vitamins, enzymes and mineral salts. Most of the components of goat milk are greater than that of other milk producing animals. For instance, goat’s milk contains 25% more vitamin B6, 47% more vitamin A and 13% more calcium than cow’s milk. However, available information concerning goat milk is mainly limited to data on its gross composition, and information on the nutritional quality of goat milk, especially important nutritional constituents are scarce. In addition, cultural beliefs challenge the reputation of the advantage of goat milk consumption and the development of the sector, especially in developing countries.
    [Show full text]
  • Study on Physicochemical Characteristics of Mares Milk
    Seminar about: Study on physicochemical characteristics of mares milk By Mrwa Tahir Ahmed Taha Supervisor : Dr. Mohamed Osman Mohamed Abdalla Sudan is an agricultural country characterized by variations in climatic and animal resources Recent statistics estimated the Sudanese equines’ population as 260,000 horses and 730,000 donkey (FAO, 2000). Bovine milk the most commonly consumed type of milk. Also milk production is highest for buffalo milk (11%), followed by goat (2.3%), sheep (1.4%) and camel milk (0.2%) (Gerosa and Skoet, 2012). Horses and donkeys and yaks, no world statistics are available, but their contribution to the global milk production is less than 0.1 (Faye and Konuspayeva, 2012 Milk composition and quality in mammalian species affect by : • Genetic • Physiological • Nutritional • Environmental (Malacarne et al., 2002) Mare milk, besides its role for foals, is also used in human nutrition, mainly in eastern Asia, in the last years there has been an increasing interest in it as food in Europe, mainly Germany, France, Italy and also in Scandinavia (Malacarne et al., 2002). Mare milk has important nutritional and therapeutic properties that can benefit the diet of the elderly, newborn. because it contains a high lactase it has sweet taste. the taste is very gentle, high watery and less casein in comparison with cow as a result of which it is better digestible (Rad et al., 2013 . mare’s milk could be used instead of cow milk in allergic children (Businco et al., 2000). And a number of cosmetic, but also some therapeutic properties (e.g. for treating metabolic, gastrointestinal and liver problems, and cancer) (Claeys et al., 2014) 1.
    [Show full text]
  • Process Optimization for Flavoured Milk Added with Piper Betel Leaves
    Int.J.Curr.Microbiol.App.Sci (2019) 8(1): 713-724 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 8 Number 01 (2019) Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2019.801.079 Process Optimization for Flavoured Milk Added with Piper betel leaves Vaibhav S. Kamble, Dnyaneshwar D. Patange*, Dinakar K. Kamble, Karishma S. Kamble and Sharad J. Patil Faculty member of Division of Animal Husbandry and Dairy Science, College of Agriculture, Kolhapur-416004, India *Corresponding author ABSTRACT Considering the increasing demand to flavored milk and nutritional, therapeutic and post meal mouth freshener property of Piper betel leaves the present study was undertaken with object to optimize the levels of Piper betel leaves for developing flavoured milk and to K e yw or ds study the sensory qualities as well as physico-chemical properties of Piper betel flavoured milk. Initially fresh cow milk was standardized to 2% fat and aqueous extract of piper Flavoured milk, betel leaves (PBLE) of different verities were prepared. The level of PBLE and sugar were Piper betel leaves, optimized using CCRD of RSM. It was found that the flavoured milk prepared by the RSM, Storage study addition of the PBLE of Calcutta variety had obtained maximum scored for all the sensory qualities among other two varieties under study. In RSM trial the results showed that the Article Info colour and appearance, sweetness and overall acceptability score of milk was recorded Accepted: maximum for formulation, having 5 per cent PBLE and 10 per cent sugar.
    [Show full text]