Browsing by Subject "Milk"

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  • Baniasadi, Mehdi; Azizkhani, Maryam; Saris, Per Erik Joakim; Tooryan, Fahimeh (2022)
    The aim of this study was to compare the antioxidant potential of the yogurt and kefir produced from ewe, camel, goat, and cow milk. The antioxidant activity of the samples was assessed by measuring total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity, ferric reducing antioxidant power (FRAP) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical reducing capacity during 20-day storage at 4 oC. Kefir and yogurt prepared from ewe and camel milk had significantly higher antioxidative potential than samples made from goat and cow milk (P <0.05). Ewe kefir (74.55-80.11 mg GAE 100 mL(-1)) showed the highest TPC followed by cow kefir (65-73.15 mg GAE 100 mL(-1)), camel kefir (61.2-69.91 mg GAE 100 mL(-1)) and goat kefir (58.31-73.5 mg GAE 100 mL(-1)) (P <0.05). Camel yogurt possesses the highest TPC (56.5-68.25 mg GAE 100 mL(-1)) followed by ewe (40.32-46.5 mg GAE 100 mL(-1)), cow (29.5-35.5 mg GAE 100 mL(-1)) and goat (20.03-26.85 mg GAE 100 mL(-1)) yogurt (P <0.05). According to DPPH, FRAP, and ABTS results, the antioxidant activity of samples was as follows in descending order: ewe kefir, camel kefir, ewe yogurt, camel yogurt, cow kefir, goat kefir, goat yogurt, cow yogurt.
  • Piekkala, Anni; Kaila, Minna; Virtanen, Suvi; Luukkainen, Päivi (2016)
  • Qin, Nanbing; Petursdottir, Asta H.; Humphries, David J.; Desnica, Natasa; Newton, Eric E.; Vanhatalo, Aila; Halmemies-Beauchet-Filleau, Anni; Bell, Luke; Givens, D. Ian; Juniper, Darren T.; Gunnlaugsdottir, Helga; Stergiadis, Sokratis (2023)
    Sixteen multiparous Holstein cows in four blocks of 4 x 4 Latin square over 4-week experimental periods were used to study the effects of seaweed (Saccharina latissima) supplement (with/without) and protein source (rapeseed meal (RSM)/wheat distiller's grain (WDG)) on milk mineral concentrations. Dietary treatments did not affect milk production and basic composition. Feeding seaweed slightly decreased milk Ca and Cu concentrations; whilst increased (by 3.3-fold) milk iodine (I) concentration, due to a higher dietary I supply. Substitution of WDG with RSM increased feed-to-milk transfer of Ca, Na, and Se and decreased that of Mg, P, Fe, and Mn; but only reduced milk Mn and I concentrations (the latter by 27 % as a potential result of increased glucosinolate intake). Seaweed supplement can improve milk I content when cows' I supply/availability is limited, but care should be taken to avoid excess milk I contents that may pose nutritional risks for young children.
  • Hameed, Aneela; Mushtaq, Hafiza Mehvish; Akhtar, Saeed; Ismail, Tariq; Hussain, Majid; Sheikh, Ahsan Sattar; Merani, Zulfiqar Ali; Ghafar, Abdul (2019)
    Magnetite (Fe3O4) is getting popular due to its super-paramagnetic properties, high biocompatibility and lack of toxicity to humans. Magnetite (Fe3O4) nanoparticles have high surface energy thus these nanoparticles aggregate quickly. This aggregation strongly affects the efficiency of these nanoparticles. So these magnetite nanoparticles are coated with organic or inorganic substance to prevent aggregation. These coatings not only stabilize magnetic nanoparticles but can also be used for further functionalization. The aim of this study was to evaluate the efficiency of functionalized magnetite to remove pathogenic bacteria (E.coli and B.cereus) from milk considering binding capability of magnetite with bacterial cell wall. Magnetite (Fe3O4) was prepared by co-precipitation method and subsequently functionalized with oleic acid (OA) and ethylene diamine (EDA). In present study role of magnetite (Fe3O4) and functionalized magnetite (EDA-Fe3O4, OA-Fe3O4) in removal of pathogenic bacteria (E.coli and B.cereus) from milk was investigated. The morphology of functionalized magnetite was determined by Scanning Electron microscopy (SEM). Their removal efficiency was studied based on time (10, 20 and 30 minutes). Concentration of uncoated magnetite (Fe3O4) and coated magnetite (EDA-Fe3O4, OA-Fe3O4) was fixed at 4mg/50mL. Magnetite was successfully synthesized in range of +/- 3nm. Highest capturing efficiency (74.45%) of oleic acid magnetite (OA-Fe3O4) was observed for Bacillus cereus at 30 minutes. However for Escherichia coli, both ethylene-diamine magnetite (EDA-Fe3O4) and oleic acid magnetite (OA-Fe3O4) showed maximum capturing efficiency (61.65% and 63.91% respectively). It was concluded from the study that magnetite coated with oleic acid and ethylenediamine removed pathogenic bacteria from milk efficiently. However, more research is required to study the effect of these magnetic nanoparticles on nutritional composition of milk.
  • Rahiala, Jaana; Klemets, Peter; Kela, Eija; Aito, Henrikka; Alexandersson, Adam; Sandström, Heidi; Hallanvuo, Saija; Rimhanen-Finne, Ruska; Heikkinen, Seija; Telkki-Nykänen, Hanna; Ruotsalainen, Eeva (2018)
    • Suomessa raportoitiin vuosina 1997–2015 kolmetoista epidemiaa, joissa aiheuttajaksi todettiin pastöroimaton raakamaito tai siitä tehty tuote. • Raakamaidossa olevat mikrobit voivat aiheuttaa riskiryhmille vakavia sairauksia. • Itä-Uudellamaalla todettiin keväällä 2014 Suomen laajin raakamaidosta peräisin oleva Yersinia pseudotuberculosis -bakteerin aiheuttama epidemia. Epidemia havaittiin varhain, ja selvitystoimiin päästiin nopeasti. • Raakamaito tulee kuumentaa aina ennen nauttimista.
  • Laatikainen, Reijo; Salmenkari, Hanne; Sibakov, Timo; Vapaatalo, Heikki; Turpeinen, Anu (2020)
    Unspecific gastrointestinal symptoms associated with milk consumption are common. In addition to lactose, also other components of milk may be involved. We studied whether the partial hydrolysation of milk proteins would affect gastrointestinal symptoms in subjects with functional gastrointestinal disorders. In a randomised, placebo-controlled crossover intervention, subjects (n = 41) were given ordinary or hydrolysed high-protein, lactose-free milkshakes (500 mL, 50 g protein) to be consumed daily for ten days. After a washout period of ten days, the other product was consumed for another ten days. Gastrointestinal symptoms were recorded daily during the study periods, and a validated irritable bowel syndrome-symptom severity scale (IBS-SSS) questionnaire was completed at the beginning of the study and at the end of both study periods. Blood and urine samples were analysed for markers of inflammation, intestinal permeability and immune activation. Both the IBS-SSS score (p = 0.001) and total symptom score reported daily (p = 0.002) were significantly reduced when participants consumed the hydrolysed product. Less bloating was reported during both study periods when compared with the baseline (p < 0.01 for both groups). Flatulence (p = 0.01) and heartburn (p = 0.03) decreased when consuming the hydrolysed product but not when drinking the control product. No significant differences in the levels of inflammatory markers (tumor necrosis factor alpha, TNF-α and interleukin 6, IL-6), intestinal permeability (fatty acid binding protein 2, FABP2) or immune activation (1-methylhistamine) were detected between the treatment periods. The results suggest that the partial hydrolysation of milk proteins (mainly casein) reduces subjective symptoms to some extent in subjects with functional gastrointestinal disorders. The mechanism remains to be resolved. © 2020 by the authors. Licensee MDPI, Basel, Switzerland.
  • Laatikainen, Reijo; Hillilä, Markku (2017)
    •Ohutsuolessa imeytymättömien FODMAP-hiilihydraattien saannin rajoittaminen lievittää ärtyvästä suolesta kärsivien vatsaoireita. Samalla joidenkin terveyttä edistävinä pidettyjen suolistomikrobien määrä vähenee. •Gluteenitonta tai maidotonta ruokavaliota ei ole juuri tutkittu ärtyvän suolen oireyhtymän hoidossa. Joillekin potilaille niistä voi olla hyötyä. •Pitkällä aikavälillä erikoisruokavaliot voivat aiheuttaa ravitsemuksellisen riskin. •Ainakin hankalista oireista kärsivät, FODMAP-rajoituksen lisäksi muita erikoisruokavalioita noudattavat ”¬herkkävatsaiset” on syytä ohjata ravitsemusterapeutin vastaanotolle. •Terapeutti auttaa suunnittelemaan vatsaystävällisen ja kokonaisterveyttä edistävän ruokavalion.