Effect of lactose on cross‐linking of milk proteins during heat treatments
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The major types of nondisulphide cross‐linking which cause milk protein aggregation were investigated in milk, with and without lactose, heated at 95 °C for up to 8 h. Compared with the milk containing no lactose, the milk containing lactose showed a smaller increase in pH , a larger increase in pH 4.6 soluble nitrogen, much smaller increase in lysinoalanine ( LAL ) and a much higher percentage of cross‐linked proteins. It was concluded that cross‐linking in milk products containing lactose occurs mainly via Maillard reaction products, and in milk products with no lactose, it occurs mainly via isopeptide linkages such as in LAL .Keywords:
Milk protein
Monosaccharide
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The paper introduces maillard reaction of milk protein and its peptide and the properties maillard reaction products(MRPs), such as antioxidation, bacteriostasis, antianaphylaxis and process properties.
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The breeding goal of the New Zealand dairy industry is to improve the genetic capability of cows to convert pasture-based feed into farmer profit. The New Zealand dairy industry exports over 95% of milk produced and the most significant product by export volume is whole milk powder (WMP). The current selection objective, breeding worth (BW), will increase yields of protein and fat, potentially shifting milk composition further from the ideal composition for making WMP. This study aimed to investigate the correlated responses in lactose yield (LY), lactose percentage (LP) and protein-to-protein-plus-lactose ratio (P:P + L) from selection for BW, BW plus LY, BW plus LP and BW plus P:P + L. Selection for BW is predicted to have per-cow responses of 54.92 kg milk/year, 2.22 kg fat/year, 1.78 kg protein/year and 2.84 kg lactose/year. When lactose was included in the selection objective in the form of LY, LP or P:P + L, genetic responses ranged from −59.98 kg to 61.08 kg milk/year and from −2.67 kg to 3.70 kg lactose/year. The industry could reduce imported lactose requirements per tonne of WMP by 6%–11% by including lactose into the selection objective, compared with selection on BW alone.
Milk protein
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The retention of the protein nutritional value during storage of lactose-hydrolysed dried milk at different water activities (aw) was studied and compared with that of ordinary milk. In the lactose-hydrolysed milk biologically available lysine decreased much more rapidly than in the ordinary milk at all the different aw studied. Thus, at conditions normally accepted for ordinary dried milk (aw approximately 0.2; moisture approximately 4%) there was an available lysine loss in the hydrolysed milk of about 25% after 2 months and about 40% after 6-months storage at room temperature. This occurred without any visible browning. It is concluded that drying to very low aw (less than or equal to 0.11) is necessary to obtain good stability of the protein nutritional value (PNV) in lactose-hydrolysed milk. The drying, however, must be done so that losses in nutritional value are minimal during that process. It should also be noted that fat oxidation might be a problem at such low aw. A chemical method for available lysine assay (guanidination and assay of homoarginine) gave values in good agreement with the biological evaluations with rats.
Biological value
Milk protein
Water activity
Browning
Hydrolyzed protein
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The aim of this study was to elucidate the formation mechanism of aminoreductone, an important indicator for estimating the extent of Maillard reaction of lactose and amino compounds. Using the model system of lactose and butylamine, the model solution of lactose and milk proteins, and milks, it was concluded that d ‐galactose was liberated at the same time as the generation of aminoreductone. It was shown that the extent of the Maillard reaction and the lactose degradation during heating depended closely on the concentration ratio of amino group/lactose in the sample solution.
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【Objective】The project aims to explore the lactation performance and provide reference basis for the development and utilization of the mare's milk products by mastering the changes of daily milk yield and composition of nutrition in Yili horses with different parity.【Method】The relation between the milk yield and milk protein and between the solid mater and milk fat,milk protein,milk lactose were analyzed by means of software SPSS18. 0,and the regression equation was constructed using stepwise regression analysis. 【Result】The nutrition in seventh- parity was lower than that of the others( milk fat 1. 3%,milk protein 1. 66%,milk lactose 5. 86%,the solid mater 9. 3%),but the mare's milk yield was the highest(12. 49L). The nutrition in fourth- parity was higher than that of the others( milk fat 1. 35%,milk protein 1. 82%,milk lactose 6. 13%,and thhe solid mater was 9. 77%). The regression model between the milk yield and milk protein and betweenthe solid mater and milk fat,milk protein,milk lactose were built,Ymilk yield= 840. 157- 106. 073 Xmilk protein,Ysolid mater=- 0. 147 + 1. 187 Xmilk lactose+ 0. 803 Xmilk fat+ 0. 864 Xmilk protein.【Conclusion】It showed that the parity had significant effects on the nutrition and mare's milk yield( P 0. 01),and there was a certain correlation between milk yield and milk composition and milk composition by analyzing of the correlation between different indexes.
Milk protein
Parity (physics)
Modified milk ingredients
Cow milk
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Protected fats are very useful for increasing the energy concentration of diets fed to high-yielding dairy cows without adverse effects on rumen fermentation. However, in previous studies, it has been found that although high-fat diets usually increase yields of milk and milk constituents, they can lead to a depression in milk protein content. This can be partially overcome by increasing the supply of fermentable carbohydrates, using lactose, thereby increasing microbial protein yield (Garnsworthy, 1996), or by increasing undegradable protein supply (Garnsworthy, unpublished). The objective of this experiment was to study the response of cows in mid lactation to a product containing protected fat and protein (MegaPro, Volac International) fed with or without lactose.
Milk protein
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The study aimed to determine a correlation between crude protein intake, milk production, milk protein and milk lactose. This study used purposive sampling method. The sample used in this study were 35 Etawa crossbred goats with months of lactation 4-5 and lactation periods 2-3. Parameters observed were crude protein intake, milk production, milk protein and milk lactose. Data were analyzed using correlation analysis and simple linear regression. The result showed that crude protein intake, total milk production concentrations of milk protein and lactose were 0.77 kg/day; 0.30 kg/day; 0.196% and 3.32% respectively. There was a medium positive linear correlation between the crude protein intake with total milk production, protein and lactose content of milk. The correlation coefficient (r) were 0.258; 0.254 and 0,255 respectively. It could be concluded that the higher crude protein intake would increase the amount of milk production, protein and lactose contents. Keywords: crude protein intake, total milk production, milk protein, milk lactose
Milk protein
Cow milk
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Influence of the breed and country of origin on milk performance of primiparous cows. The aim of the study was comparison of the milk performance of primiparous cows from six European countries with Polish Holstein-Friesians, as well as to demonstrate the differences within the different genetic groups. Material consisted of data contained in the dairy reports gathered from 26 farm “Healthy Cow” project. The analysis involved data including milk yield and its chemical composition, i.e.: fat, protein, lactose, solids, and urea somatic cells count in milk. On the basis of these results, it was found that the country of origin had significant impact on daily milk yield, percentage of fat, percentage of protein, percentage of lactose and also affected dry matter content, urea and somatic cells in the milk of lactating cows. Research reviled that there were not differences in milk performance between imported and native cows. However, the breed of cows had an strong impact on daily milk production, percentage of protein, percentage of lactose, percentage of dry weight, as well as urea content and somatic cells count.
Milk protein
Somatic Cell Count
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