Search results for "Fresh milk"
showing 7 items of 7 documents
How does a newly born mouse get to the nipple? odor substrates eliciting first nipple grasping and sucking responses
2012
It is a mammalian female strategy to emit odor cues and signals that direct their inexperienced newborns to the nipple, and optimize their initial sucking success and, hence, viability. Here, natural odorous substrates that contribute to nipple grasping were investigated in mice, a species that has not been much scrutinized on this topic. The response of pups toward the nipples of lactating females (LF) versus nonlactating females (NLF) were first assessed right after watched birth, before and after the first suckling experience, and at 1 day old, after more extended suckling experience. It appeared that only nipples of LF induced grasping at these early ages, leading to take NLF as the bas…
Pulsed electric field and mild heating for milk processing: a review on recent advances.
2019
Pulsed electric field (PEF) treatment consists of exposing food to electrical fields between electrodes within a treatment chamber, which can improve the preservation of fresh-like products such as milk. Although several studies support the use of PEF technology to process milk at low temperature, these studies reported microbial reductions of around 3 log10 cycles and also indicated a limited impact of PEF on some endogenous and microbial enzymes. This scenario indicates that increasing the impact of PEF on both enzymes and microorganisms remains a major challenge for this technology in milk processing. More recently, combining PEF with mild heating (below pasteurization condition) has bee…
Lactase persistence and milk consumption in Europe: an interdisciplinary approach involving genetics and archeology:
2013
The ability to digest milk during adulthood (lactase persistence) is a genetically determined trait present only in humans. Its origin and diffusion are correlated with the development of pastoralism and the consumption of fresh milk. This work will present the genetic and archaeologi- cal data that allow the reconstruction of the co-evolutionary process between dairying culture and lactase persistence, as well as a discussion of the chronology and the way lactase persistence spread in Europe. Sposobnost presnavljanja mleka v odrasli dobi (laktazna persistenca) je genetsko pogojena značilnost, navzoča le pri ljudeh. Njen izvor in razširitev sta povezana z razvojem pastirstva in uživanjem sv…
Effect of pasteurization on the bactericidal capacity of human milk.
2008
The use of human milk in milk banks requires thermal processing to eliminate microbiological hazards. An evaluation is made of the stability of overall human milk bactericidal capacity following 2 modalities of thermal pasteurization: 63°C/30 minutes and 75°C/15 seconds. Ten milk samples (mature milk) were analyzed. In each sample, the effect of both thermal treatments on bactericidal capacity against Escherichia coli was evaluated in relation to the capacity of fresh milk (control). All the samples analyzed possessed bactericidal capacity. Human milk pasteurization induced a significant loss of this capacity that was more pronounced after high-temperature treatment than after low-temperat…
The foaming properties of camel and bovine whey: The impact of pH and heat treatment
2018
International audience; he effect of heat treatment (70 degrees C or 90 degrees C for 30 min) on the foaming and interfacial properties of acid and sweet whey obtained from bovine and camel fresh milk was examined. The maximum foamability and foam stability were observed for acid whey when compared to sweet whey for both milks, with higher values for the camel whey. This behavior for acid whey was explained by the proximity of the pI of whey protein (4.9-5.2), where proteins were found to carry the lowest negative charge as confirmed by the zeta potential measurements. Interfacial properties of acid camel whey and acid bovine whey were preserved at air water interface even after a heat trea…
Stability of fatty acids and tocopherols during cold storage of human milk
2012
The stability of fatty acids and tocopherols from human milk from 8 healthy lactating mothers was determined in fresh milk and after cold storage. Refrigeration at 4 °C for 48 h or freezing at −20 °C for 30 days did not significantly decrease fatty acid contents (mg per 100 g human milk), or concentrations of α-, β-, γ- and δ-tocopherol isomers, compared with fresh milk. Results obtained in the present study showed that cold storage under the usual storage conditions in neonatal units, at home or in milk banks did not have a detrimental effect upon fatty acids and tocopherols contents in human milk. Thus, infants can receive stored human milk without losses in the nutritional value of these…
Effects of Refrigeration on the Bactericidal Activity of Human Milk: A Preliminary Study
2007
This study analyzed the bactericidal activity of human milk and how it is influenced by refrigerated storage. Nine samples of mature human milk were collected and divided into 3 aliquots. One was analyzed immediately, and the other 2 were refrigerated at 4 degrees C to 6 degrees C for 48 and 72 hours, respectively. All of the fresh samples exhibited bactericidal activity with an average value of 83.47% +/- 18.37%. Refrigeration for 48 hours did not cause significant modifications, whereas storage beyond 72 hours significantly lowered the degree of bacteriolysis versus fresh milk. In conclusion, human milk possesses bactericidal activity that remains stable during the first 48 hours of refri…