Feasibility study and optimization of infant formula production using a mixture of camel milk and cow milk

Gahroui, Morteza Raeisi; Hojjatoleslamy, Mohammad; Kiani, Hossein; Molavi, Hossein

doi:10.1590/fst.56720

Cited by 4 publications

(2 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…It is universally acknowledged that the ideal food for infants is human milk, which provides infants with almost all energy and nutrient for the first four to six months of life (Gahroui et al, 2022;Wei et al, 2019). Human milk fat (HMF) accounts for 3-5% of human milk and consist of approximately 98% triglycerides (TAG), which could provide around 50% infant's calories (Zou et al, 2016a).…”

Section: Introductionmentioning

confidence: 99%

Construction and in vitro digestibility evaluation of a novel human milk fat substitute rich in structured triglycerides

et al. 2022

View full text Add to dashboard Cite

The infants who cannot be breastfeed need to obtain energy and nutrition from other sources, such as formula. In this study, a human milk fat substitute (HMFS) rich in structured triglycerides (STG) and with a variety of fatty acids was prepared by one-step transesterification reaction. The optimum conditions for the lipase-catalyzed transesterification between basa catfish oil solid fraction, Cinnamomum camphora seed kernel oil, linseed oil, microbial oil and algae oil were studied and the in vitro digestibility of the constructed HMFS was investigated. Under the optimal conditions, the obtained HMFS contained 58.86% STG and 39.73% sn-2 palmitic acid (PA). Fatty acid composition analysis showed that HMFS was composed of capric acid (Ca), lauric acid (La), oleic acid (O), linoleic acid (L), linolenic acid (Ln), arachidonic acid (ARA) and docosahexaenoic acid (DHA). LC-MS/MS analysis found that 142 new triglycerides were generated, such as Ca-P-ARA, Ca-P-Ln, La-P-ARA, La-P-L and P-O-ARA. Moreover, compared with physical mixture (PM), HMFS had better melting and crystallization temperature and the fatty acid release rate of HMFS was significantly improved. These results suggested that HMFS may have a great application in infant food as a nutritional ingredient.

show abstract

Section: Introductionmentioning

confidence: 99%

Construction and in vitro digestibility evaluation of a novel human milk fat substitute rich in structured triglycerides

et al. 2022

View full text Add to dashboard Cite

show abstract

“…It follows from the results of these studies that the diversity of strains having different geographical origin and having similar functional capabilities is a consequence of the specific conditions that are formed in the ecological environment of their habitat. Such authentic lactococci have improved mechanisms of adaptation to stressful environmental conditions and played an important role in evolutionary processes (Raeisi Gahroui et al, 2022). Notably, these strains of LAB are of scientific and practical interest in terms of expanding biological diversity, their possible use as bioconservants, and for the preparation of complex probiotics (Stoyanova, 2017).…”

Section: Investigation Of the Effectiveness Of Shubat Probioticsmentioning

confidence: 99%

Fermented camel milk as a probiotics source for poultry farming

et al. 2022

View full text Add to dashboard Cite

Currently, antibiotics are increasingly becoming the object of close attention due to the potential development of antibioticresistant pathogens after prolonged use, the use of antimicrobials also seriously pollutes the environment and destroys the ecological balance of nature. Feed antibiotics have been banned in the EU since 2006, and there is an active discussion of draft laws in this area in Russia. The poultry industry ranks second in the world in terms of output, so it is important to ensure the health of livestock and product safety. Since the purpose of this study is to investigate the effectiveness of the use of lactic acid bacteria (LAB) strains isolated from shubat (fermented camel milk) for the tasks and problems of the poultry industry, the theoretical basis of the study includes the analysis of research papers and statistical reports on the problems of the industry, the use of antibiotics in animal husbandry, and lactic acid bacteria as possible alternatives. The final part is devoted to the analysis of the practical studies results comparing different types of milk, their microbiological composition, and the advantages of shubat for the probiotics production for poultry. Due to the peculiarities of camel milk and the "ethnicity" of shubat, quantitative and qualitative data of isolated microorganisms from these products have advantages over other species.

show abstract

Molecular Characteristics and Processing Technologies of Dairy Products from Non-Traditional Species

Pérez Núñez,

Díaz,

Quiñones

et al. 2024

Molecules

View full text Add to dashboard Cite

Non-bovine dairy animals, commonly referred to as non-traditional dairy species, include goats, sheep, yaks, buffalo, donkeys, alpacas, llamas, and other less commonly farmed species. These animals have been integral to livestock systems since ancient times, providing milk and other essential products. Despite their historical significance, dairy production from many of these species remains predominantly confined to rural areas in developing countries, where scientific advancements and technical improvements are often limited. As a consequence of this, the scientific literature and technological developments in the processing and characterization of dairy products from these species have lagged behind those for cow’s milk. This review aims to compile and analyze existing research on dairy products derived from non-traditional animals, focusing on their molecular characteristics, including proteins (alpha, beta, kappa, and total casein), fats (cholesterol and total fat), lactose, albumin, ash, total solids, and somatic cell count, among others, for each of these species. Additionally, we discuss emerging technologies employed in their processing, encompassing both non-thermal methods (such as high-pressure processing, pulsed electric fields, ultrasound processing, UV-C irradiation, gamma radiation, microfiltration, and cold plasma processing) and thermal methods (such as ohmic heating). This review also explores the specific potential applications and challenges of implementing these technologies. By synthesizing recent findings, we aim to stimulate further research into innovative technologies and strategies that can enhance the quality and yield of non-bovine dairy products. Understanding the unique properties of milk from these species may lead to new opportunities for product development, improved processing methods, and increased commercialization in both developing and developed markets.

show abstract

Feasibility study and optimization of infant formula production using a mixture of camel milk and cow milk

Cited by 4 publications

References 16 publications

Construction and in vitro digestibility evaluation of a novel human milk fat substitute rich in structured triglycerides

Construction and in vitro digestibility evaluation of a novel human milk fat substitute rich in structured triglycerides

Fermented camel milk as a probiotics source for poultry farming

Molecular Characteristics and Processing Technologies of Dairy Products from Non-Traditional Species

Contact Info

Product

Resources

About