Introducción. Los sistemas silvopastoriles (SSP) cuentan con atributos que permiten constituirse en una alternativa para lograr incrementos en parámetros como la cantidad y calidad de leche en ...ambientes tropicales (Rivera et al., 2012). Es así como en Champotón, Campeche, se están implementado SSP desde hace tiempo; sin embargo, actualmente existe poca información de la calidad de la leche producida bajo estas condiciones. Objetivo. Evaluar la calidad fisicoquímica de leche cruda de ganado bovino de doble propósito bajo silvopastoreo en el municipio de Champotón, Campeche. Métodos. Se tomaron 35 muestras de leche cruda de bovino del tanque recolector individual de cada unidad de producción evaluada para determinar densidad, sólidos no grasos, grasa, proteína, lactosa y minerales por medio del equipo LactoScan SP® y ser comparados con los valores reportados en la Norma Oficial Mexicana NOM-155-SCFI-2012. Resultados y discusión. Los valores de grasa y densidad (25.5 g/L y 999.2 kg/m3, respectivamente), fueron menores a los indicados por la norma; sólidos no grasos (85.3 g/L), proteína (31.2 g/L) y lactosa (45.5 g/L) se encontraron en el límite inferior y los minerales (0.71%) obtuvieron valores dentro del rango normal. Si bien, Rivera et al. (2012) mencionan que los valores de las características antes mencionadas y sólidos totales pueden aumentar si se implementan SSP intensivos al ofrecer una dieta mejor balanceada para el ganado, también es de reconocer que la mayoría de los SSP se caracterizan por un manejo técnico incipiente y poca tecnología (Carulla y Ortega, 2016), por lo que se desaprovechan las potencialidades del sistema. Conclusión. La leche de bovino de doble propósito producida en SSP del municipio de Champotón, Campeche, presenta niveles bajos de grasa y densidad con referencia a la NOM-155-SCFI-2012, además de estar en el límite de considerarse de baja calidad.
The lipid compositions of commercial milks from cow, buffalo, donkey, sheep, and camel were compared with that of human milk fat (HMF) based on total and sn-2 fatty acid, triacylglycerol (TAG), ...phospholipid, and phospholipid fatty acid compositions and melting and crystallization profiles, and their degrees of similarity were digitized and differentiated by an evaluation model. The results showed that these milk fats had high degrees of similarity to HMF in total fatty acid composition. However, the degrees of similarity in other chemical aspects were low, indicating that these milk fats did not meet the requirements of human milk fat substitutes (HMFSs). However, an economically feasible solution to make these milks useful as raw materials for infant formula production could be to modify these fats, and a possible method is blending of polyunsaturated fatty acids (PUFA) and 1,3-dioleoyl-2-palmitoylglycerol (OPO) enriched fats and minor lipids based on the corresponding chemical compositions of HMF.
Human Milk Banking Haiden, Nadja; Ziegler, Ekhard E.
Annals of nutrition and metabolism,
01/2017, Volume:
69, Issue:
2
Journal Article
Peer reviewed
Open access
Human milk banks play an essential role by providing human milk to infants who would otherwise not be able to receive human milk. The largest group of recipients are premature infants who derive very ...substantial benefits from it. Human milk protects premature infants from necrotizing enterocolitis and from sepsis, two devastating medical conditions. Milk banks collect, screen, store, process, and distribute human milk. Donating women usually nurse their own infants and have a milk supply that exceeds their own infants’needs. Donor women are carefully selected and are screened for HIV-1, HIV-2, human T-cell leukemia virus 1 and 2, hepatitis B, hepatitis C, and syphilis. In the milk bank, handling, storing, processing, pooling, and bacterial screening follow standardized algorithms. Heat treatment of human milk diminishes anti-infective properties, cellular components, growth factors, and nutrients. However, the beneficial effects of donor milk remain significant and donor milk is still highly preferable in comparison to formula.
This article provides an overview of the composition of human milk, its variation, and its clinical relevance. The composition of human milk is the biological norm for infant nutrition. Human milk ...also contains many hundreds to thousands of distinct bioactive molecules that protect against infection and inflammation and contribute to immune maturation, organ development, and healthy microbial colonization. Some of these molecules (eg, lactoferrin) are being investigated as novel therapeutic agents. Human milk changes in composition from colostrum to late lactation, within feeds, by gestational age, diurnally, and between mothers. Feeding infants with expressed human milk is increasing.
Cow milk is the most common dairy milk and has been extensively researched for its functional, technological and nutritional properties for a wide range of products. One such product category is ...infant formula, which is the most suitable alternative to feed infants, when breastfeeding is not possible. Most infant formulas are based on cow milk protein ingredients. For several reasons, consumers now seek alternatives such as goat milk, which has increasingly been used to manufacture infant, follow-on and young child formulas over the last 30 years. While similar in many aspects, compositional and functional differences exist between cow and goat milk. This offers the opportunity to explore different formulations or manufacturing options for formulas based on goat milk. The use of whole goat milk as the only source of proteins in formulas allows levels of milk fat, short and medium chain fatty acids,
-2 palmitic acid, and milk fat globule membrane (MFGM) to be maximised. These features improve the composition and microstructure of whole goat milk-based infant formula, providing similarities to the complex human milk fat globules, and have been shown to benefit digestion, and cognitive and immune development. Recent research indicates a role for milk fat and MFGM on digestive health, the gut-brain axis and the gut-skin axis. This review highlights the lipid composition of whole goat milk-based infant formula and its potential for infant nutrition to support healthy digestion, brain development and immunity. Further work is warranted on the role of these components in allergy development and the advantages of goat milk fat and MFGM for infant nutrition and health.
Background
The majority of children with cow's milk allergy (CMA) tolerate baked milk. However, reactivity to fermented milk products such as yogurt/cheese has not been previously evaluated. We ...sought to determine whether children with CMA could tolerate yogurt/cheese and whether a patient's IgE and IgG4‐binding pattern to milk protein epitopes could distinguish clinical reactivity.
Methods
Four groups of reactivity were identified by Oral food challenge: baked milk reactive, fermented milk reactive, whole milk reactive, and outgrown. sIgE and sIgG4 binding to milk protein epitopes were assessed with a novel Luminex‐based peptide assay (LPA). Using machine learning techniques, a model was developed to predict different degrees of CMA.
Results
The baked milk reactive patients demonstrated the highest degree of IgE epitope binding, which was followed sequentially by fermented milk reactive, whole milk reactive, and outgrown. Data were randomly divided into two groups with 75% of the data utilized for model development (n = 68) and 25% for testing (n = 21). All 68 children used for training were correctly classified with models using IgE and IgG4 epitopes. The average cross‐validation accuracy was much higher for models using IgE plus IgG4 epitopes by LPA (84.8%), twice the performance of the serum component proteins assayed by UniCAP (41.9%). The performance of the model on “unseen data” was tested using the 21 withheld patients, and the accuracy of IgE was 86% (AUC = 0.89) while of IgE+IgG4 model was 81% (AUC = 0.94).
Conclusion
Using a novel high‐throughput LPA, we were able to distinguish the diversity of IgE/IgG4 binding to epitopes in the varying CMA phenotypes. LPA is a promising tool to predict correctly different degrees of CMA.
The new food challenge sequence and Luminex‐based peptide assay to identify the clinical phenotypes of reactivity to baked, fermented, and whole cow's milk.
Cow's milk allergy (CMA) belongs to one of the most common food allergies in early childhood affecting 2-3% of children under 3 years of age. However, approximately 1% of adults remain allergic to ...cow's milk, often showing severe reactions even to traces of milk. In our study, we recruited patients with different clinical manifestations of CMA, including patients with anaphylaxis and less severe symptoms. We assessed the sensitization patterns and allergic responses of these subgroups through different immunological and cell-based methods. Sera of patients were investigated for IgE against whole cow's milk and its single allergens by CAP- FEIA. In a newly developed in-house multiplex dot assay and a basophil activation test (BAT), cow's milk allergens, in addition to human breast milk and single allergens from cow's and human milk were analyzed for IgE recognition and severity of CMA in the included patients. Both the CAP-FEIA routine diagnostic and the multiplex dot test could differentiate CMA with severe from milder allergic reactions by means of the patients' casein sensitization. The BAT, which mirrors the clinical response in vitro, confirmed that basophils from patients with severe reactions were more reactive to caseins in contrast to the basophils from more moderate CMA patients. By means of this improved component-resolved diagnosis of CMA, individual sensitization patterns could be assessed, also taking sensitization against human milk into consideration.
The protein and fat content of Dutch bulk milk has been monitored since the 1950s and has increased considerably, by 11 and 20%, respectively, whereas milk yield has more than doubled. The change in ...protein and fat content of milk is advantageous for the dairy industry, as these are the 2 most economically valuable constituents of milk. Increases in protein and fat content of milk have allowed increases in the yield of various products such as cheese and butter. However, for cheese and other applications where casein micelles play a crucial role in structure and stability, it is not only casein content, but also the properties of the casein micelles that determine processability. Of particular importance herein is the salt partition in milk, but it is unknown whether increased protein content has affected the milk salts and their distribution between casein micelles and milk serum. It was, therefore, the objective of this research to determine the salt composition and protein content for individual cow milk and bulk milk over a period of 1yr and to compare these data to results obtained during the 1930s, 1950s, and 1960s in the last century. Calcium, magnesium, sodium, potassium, and phosphorus content were determined by inductively coupled plasma atomic emission spectrometry and inorganic phosphate, citrate, chloride, and sulfate content by anion-exchange chromatography in bulk milk and milk ultracentrifugate. In addition, ionic calcium and ionic magnesium concentration were determined by the Donnan membrane technique. We concluded that historical increase in milk yield and protein content in milk have resulted in correlated changes in casein content and the micellar salt fraction of milk. In addition, the essential nutrients, calcium, magnesium, and phosphorus in milk have increased the past 75yr; therefore, the nutritional value of milk has improved.
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