Analysis of Fatty Acids and Antibacterial Whey Proteins in Organic and Conventional Milk: Potential Influence on Lactic Acid Bacteria Growth DOI
Stefanija Sabunevica, Vitālijs Radenkovs, Kristīne Majore

et al.

Rural Sustainability Research, Journal Year: 2024, Volume and Issue: 52(347), P. 95 - 107

Published: Dec. 1, 2024

Abstract Organic fermented milk products are an area of interest combining functional properties and sustainable practices. Limited information is available regarding the specific components organic that may impact growth lactic acid bacteria. This study emphasised differences in bioactive compounds between conventional their potential influence on bacteria growth. Analysis (n = 15) farm using GC-MS revealed fatty (FA) concentrations, mainly mono-, polyunsaturated acids, conjugated linoleic acid. Individual FA, such as stearic, linoleic, oleic were up to 33.6%, 31.0%, 25.23% higher milk. Detection whey proteins enzyme-linked immunosorbent assay (ELISA) showed lysozyme content was 40.6% (22.04 µg L −1 ) than (15.68 Conversely, lactoferrin 20.4% (45.27 (36.04 ). No difference immunoglobulin A found. The concentrations lysozyme, mono- acids could enhance a inhibitory activity against compared

Language: Английский

The Role of Dairy in Human Nutrition: Myths and Realities DOI Open Access

Laura Sanjulián,

Salvador Fernández-Rico,

Nerea González-Rodríguez

et al.

Nutrients, Journal Year: 2025, Volume and Issue: 17(4), P. 646 - 646

Published: Feb. 11, 2025

Milk is a highly complex food that contains all the nutrients necessary for development of mammalian offspring. For millennia, humans have included milk and products as major components their diet. However, effect consumption dairy on health has been concern in recent years terms myths realities. This review briefly describes composition bovine milk, positive negative effects related to products, those aspects where scientific evidence still inconclusive. In addition being nutritional, are source bioactive peptides, prebiotics probiotics, fatty acids such CLA, fat globule membranes or protective against certain diseases. Negative include protein allergy lactose intolerance. The cancers, prostate cancer, role type II diabetes mellitus weight gain Although cardiovascular risk inconclusive, meta-analyses shown may effect.

Language: Английский

Citations

0
The Effect of Different Stabilisers on the Quality Properties of Tahini Milk DOI Open Access

Esma Aycan,

Kurban Yaşar

Kahramanmaraş Sütçü İmam Üniversitesi Tarım ve Doğa Dergisi, Journal Year: 2025, Volume and Issue: 28(2), P. 544 - 554

Published: March 20, 2025

This study aimed to explore the chemical, physical, rheological, and sensory attributes of tahini milk produced with varying ratios stabilizers, ranging from 0% (without a stabilizer) other including 0.2%, 0.08%, 0.06%, 0.04%, 0.02% κ-carrageenan; 0.2% xanthan gum; carboxymethyl cellulose; salep; guar carob gum. Tahini is by incorporating tahini, sugar, various stabilizers into semi-skimmed milk. Although addition different did not affect its pH or acidity values, there were significant differences in emulsion stability exhibiting non-Newtonian flow behaviour. The stabilisers was observed have effect on colour appearance, consistency, mouthfeel, general acceptability scores samples. Yet it taste odour creaminess scores. sample 0.04% κ-carrageenan presented highest evaluation. Based given results, recommended for production consumption.

Language: Английский

Citations

0
Chemometric characterization of the fatty acid and trace element profiles of organic and conventional Galician cheeses DOI Creative Commons
Ángel Cobos, Emanuel Felipe de Oliveira Filho, Michele Miranda

et al.

Applied Food Research, Journal Year: 2024, Volume and Issue: 4(2), P. 100475 - 100475

Published: Aug. 13, 2024

Language: Английский

Citations

1
Environmental Assessment of Organic Dairy Farms in the US: Mideast, Northeast, Southeast, and Mountain Regions DOI Creative Commons
Horacio A. Aguirre‐Villegas,

Nicole Rakobitsch,

M.A. Wattiaux

et al.

Cleaner Environmental Systems, Journal Year: 2024, Volume and Issue: unknown, P. 100233 - 100233

Published: Nov. 1, 2024

Language: Английский

Citations

1
Relationship between soil fertility and pasture composition on milk quality in Simmental-Fleckvieh production systems in the Peruvian Amazon DOI Creative Commons
Deysi Ruiz-Llontop, Segundo M. Portocarrero-Villegas,

Joe Mantilla-Oliva

et al.

Archives of Agronomy and Soil Science, Journal Year: 2024, Volume and Issue: 70(1), P. 1 - 15

Published: Nov. 19, 2024

This study aims to identify the relationship between soil fertility and pasture composition on milk quality in ten Simmental-Fleckvieh cattle production systems across four provinces Peruvian Amazon: Chachapoyas (system I), Bongara II), Rodriguez de Mendoza III), Utcubamba IV). While no significant differences were noted composition, milk, parameters such as pH, electrical conductivity, phosphorus, potassium among systems, statistical observed carbon, organic matter, nitrogen content (p < 0.05), with System IV exhibiting highest values. Strong correlations found dry matter both fat (r = 0.62) crude protein 0.61). Moderate total solids 0.52), lactose phosphorus -0.44), 0.40), electric conductivity 0.44), ash 0.49), carbon 0.40). These findings underscore combined impact of nutritional quality, emphasizing need for optimized management enhance productivity these systems.

Language: Английский

Citations

0
DEVELOPMENT OF ORGANIC DAIRY PRODUCTION IN UKRAINE: CURRENT TRENDS AND PROSPECTS DOI Creative Commons
Галина Прусова,

О. П. Чуб,

Maksym Voloshchuk

et al.

Baltic Journal of Economic Studies, Journal Year: 2024, Volume and Issue: 10(4), P. 323 - 330

Published: Dec. 17, 2024

The subject of the study is current state development organic dairy production in Ukraine context global and European trends. Methodology. In preparation article, following scientific research methods were employed: monographic method, abstraction generalisation, abstract logical analysis synthesis. study's information base comprised economic indicators from Eurostat database, State Statistics Service Ukraine, FAO, data industry associations representing producers authors' own observations. purpose to assess prospects for further taking into account EU market Research findings. Milk products are consumed by 80% world's population. recent years, there has been a significant increase demand produced using sustainable farming methods. transition towards sustainability, which excludes utilisation chemical synthetic substances, genetically modified organisms (GMOs) inhumane practices rearing farm animals, pressing necessity within contemporary agricultural context. countries currently leading USA, Germany, Japan Australia. principal consumers China that comprise Union. Dairy represent substantial proportion food accounting over 46% total. This sector shows considerable potential growth. Concurrently, actual milk domestic does not exceed 19%. Furthermore, low farms yield cows on also constitute challenge. most rapid expansion occurred country's western regions. promising markets market, Eastern Europe North Africa. pivotal importance growth production. order evaluate Ukrainian companies entering products, an organisational model proposed. reach these markets, manufacturers must focus stimulating demand, strengthening value chains increasing level sustainability

Language: Английский

Citations

0
Analysis of Fatty Acids and Antibacterial Whey Proteins in Organic and Conventional Milk: Potential Influence on Lactic Acid Bacteria Growth DOI
Stefanija Sabunevica, Vitālijs Radenkovs, Kristīne Majore

et al.

Rural Sustainability Research, Journal Year: 2024, Volume and Issue: 52(347), P. 95 - 107

Published: Dec. 1, 2024

Abstract Organic fermented milk products are an area of interest combining functional properties and sustainable practices. Limited information is available regarding the specific components organic that may impact growth lactic acid bacteria. This study emphasised differences in bioactive compounds between conventional their potential influence on bacteria growth. Analysis (n = 15) farm using GC-MS revealed fatty (FA) concentrations, mainly mono-, polyunsaturated acids, conjugated linoleic acid. Individual FA, such as stearic, linoleic, oleic were up to 33.6%, 31.0%, 25.23% higher milk. Detection whey proteins enzyme-linked immunosorbent assay (ELISA) showed lysozyme content was 40.6% (22.04 µg L −1 ) than (15.68 Conversely, lactoferrin 20.4% (45.27 (36.04 ). No difference immunoglobulin A found. The concentrations lysozyme, mono- acids could enhance a inhibitory activity against compared

Language: Английский

Citations

0