Milk and dairy products are integral part of human nutrition and they are considered as the carriers of higher biological value proteins, calcium, essential fatty acids, amino acids, fat, water soluble vitamins and several bioactive compounds that are highly significant for several biochemical and physiological functions. In recent years, foods containing natural antioxidants are becoming popular all over the world as antioxidants can neutralize and scavenge the free radicals and their harmful effects, which are continuously produced in the biological body. Uncontrolled free radicals activity can lead to oxidative stresses, which have been implicated in breakdown of vital biochemical compounds such as lipids, protein, DNA which may lead to diabetes, accelerated ageing, carcinogenesis and cardiovascular diseases. Antioxidant capacity of milk and milk products is mainly due to sulfur containing amino acids, such as cysteine, phosphate, vitamins A, E, carotenoids, zinc, selenium, enzyme systems, superoxide dismutase, catalase, glutathione peroxidase, milk oligosaccharides and peptides that are produced during fermentation and cheese ripening. Antioxidant activity of milk and dairy products can be enhanced by phytochemicals supplementation while fermented dairy products have been reported contained higher antioxidant capacity as compared to the non-fermented dairy products. Literature review has shown that milk and dairy products have antioxidant capacity, however, information regarding the antioxidant capacity of milk and dairy products has not been previously compiled. This review briefly describes the nutritional and antioxidant capacity of milk and dairy products.

The present study was conducted to investigate plasma macrominerals (Ca, P, Na, K, and Mg) in adult male and female quails according to different body weights in four close-bred flocks of Japanese quails (Coturnix coturnix japonica) maintained at the Avian Research and Training Center of the University of Veterinary and Animal Sciences, Lahore. The results showed that mean plasma Na concentration was significantly (P < 0.05) different in female quails with respect to body size categories. The interaction between flocks and body size for plasma Ca levels was significant (P < 0.05) in both sexes of quails, whereas plasma Na was significant (P < 0.05) in female quails. The mean plasma P and K levels in imported and local flocks of Japanese quails were significantly (P < 0.05) different in female quails, whereas plasma Mg was significantly (P < 0.05) different in male quails. However, with respect to body size categories, plasma P, K, and Mg were significantly (P < 0.05) different in female quails only. The interaction between flocks and body size was significant for K and P in female quails and for plasma Mg levels in both sexes of quails.

The effect of replacing milk fat with low-melting fractions of milk fat on lipolysis of cheddar cheese was investigated. Cream was fractionated through dry fractionation at 10, 15 and 25C, labeled as LMF-10, LMF-15 and LMF-25, used as fat source (3.5%) in the formulation of cheddar cheese. Cheddar cheese prepared from unmodified milk (3.5% fat) served as control. Chemical composition of unripened experimental cheese was not different from control. The cheese formulated from the low-melting fractions of milk fat went under excessive lipolysis and ripened earlier than control. After 60 days of ripening, free fatty acids of LMF-10 and control were 0.16% and 0.29%. Concentration of short-chain fatty acids in experimental cheeses was greater than control after the ripening. Taste scores of 60-day ripened experimental cheese were more than control (P < 0.05). Lowmelting fractions of milk fat can be used in the formulation of cheddar cheese with acceptable sensory characteristics. PRACTICAL APPLICATIONSCheese is a concentrated source of milk fat and protein, the implication of milk and milk products in hypercholesterolemia has led to a great deal of product development, such as the use of modified versions of milk fat in cheese to decrease its hypercholesterolemic effects. Fractionation of milk fat provides an opportunity of the enhancement of unsaturated fatty acids over the addition of vegetable oils. Suitability of low-melting fractions of milk fat in the formulation of ice cream and other value-added dairy products is already established, the results of this study suggest that cheddar cheese can also be prepared from the low-melting fractions of milk fat.

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Parveen, et al.: Studies on Essential Oil of Xanthium strumarium L. LeavesThe hydrodistilled essential oil from Xanthium strumarium L. leaves was analysed by gas chromatographymass spectrometry. Nine out of twenty two constituents were identified from X. strumarium oil. The main components of the oil were β-caryophyllene (17.53%), α-cadinol (6.66%), spathulenol (6.09%), limonene (5.66%) and 1,3,5-trimethyl-2[2-nitroallyl]benzene (3.29%). Phytol (2.42%), α-muurolene (2.08%), copaene (1.47%) were present in appreciable amounts. E,E,Z-1,3,12-nonadecatriene-5,14-diol (0.27%) was present in minor amount. The oil displayed high degree of antifungal effect against all fungal strains with 11.8-46.0 mm zone of inhibition at concentration range 8-250 μg/ml. The 8 μg/ml minimum fungicidal concentration along with being the minimum inhibitory concentration points to the potential of X. strumarium essential oil as a promising source of antifungal agents with useful biomedical applications.