Selection for milk fat and milk protein composition

Bovenhuis, H.; Visker, M.H.P.W.; Lundén, Anna

doi:10.1017/s2040470013000174

Cited by 8 publications

(3 citation statements)

References 56 publications

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“…The mean pH, fat, and protein contents in the raw milk used in this study were 7.15 ± 0.01, 3.5 ± 0.3, and 3.24 ± 0.05%, respectively, which are in agreement with values presented in other studies (Bovenhuis, Visker, & Lundén, ). It is worth mentioning the importance of the food matrix composition and structure when designing food pasteurization treatments.…”

Section: Resultssupporting

confidence: 92%

Effects of microwave processing conditions on microbial safety and antimicrobial proteins in bovine milk

Thum

Ozturk

McNabb

et al. 2019

J Food Process Preserv

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The simultaneous effects of microwave processing variables affecting the microbial quality and preservation of milk bioactive proteins were evaluated. Response surface methodology was used to investigate the individual and combined effects of ramp time (2.9–5.5 min), holding time (6.6–23.4 s), and final temperature (60–80°C) on the inactivation of two surrogates (Staphylococcus aureus and Escherichia coli) added to the milk and on the preservation of the main antimicrobial proteins present in milk (lysozyme, lactoferrin, lactoperoxidase, xanthine oxidase, and immunoglobulin G). Experimental conditions resulting in 5 log reduction of E.coli and S. aureus (75°C, ramp time of 4.10 min, and holding time of 20 s) were replicated in quintuplicate for validation of the observed effects. At this experimental condition, more than 95% of the naturally present antimicrobial proteins were inactivated. The inactivation of antimicrobial proteins observed in this study was similar to the ones observed for ultra‐high temperature milk. Practical applications The current study demonstrates that microwave heating conditions leading to microbial safety (5 log reduction of surrogates) result in significant inactivation of bovine milk antimicrobial proteins (>95%), being similar to the ones observed for ultra‐high temperature milk.

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Section: Resultssupporting

confidence: 92%

Effects of microwave processing conditions on microbial safety and antimicrobial proteins in bovine milk

Thum

Ozturk

McNabb

et al. 2019

J Food Process Preserv

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“…Within the archaeological literature, there has long been a debate over the origins of milk drinking and dairy product consumption (Leonardi et al 2012). Milk is a significant nutritional resource, containing fats, sugars and proteins, as well as vitamins, minerals and essential amino acids (Bovenhuis et al 2013). Lactose, a type of disaccharide sugar, is the main carbohydrate in milk, comprising 3.8-5.3% of total content.…”

Section: Lactase Persistence and The Origins Of Milk Consumptionmentioning

confidence: 99%

New insights into Neolithic milk consumption through proteomic analysis of dental calculus

Charlton

Ramsøe

Collins

et al. 2019

Archaeol Anthropol Sci

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There has long been debate over the origins of dairy consumption within European populations. Whilst it was previously assumed that lactase persistence (LP) was under positive selection following the advent of agriculture, recent genetic studies of prehistoric human remains have revealed LP may have only emerged in Europe in the last 4000 years. These findings stand in contrast to organic residue analysis of Neolithic pottery indicating the utilisation of dairy products, and zooarchaeological mortality profiles consistent with dairying herds at Neolithic sites. The recent discovery of the milk protein β-lactoglobulin (BLG) within human dental calculus presents a new method via which to explore dairy product consumption in the archaeological past. Here, we apply shotgun proteomic analysis to dental calculus samples from three British Neolithic sites, revealing the earliest identification of BLG in human dental calculus to date. The presence of BLG peptides in individuals who are unlikely to possess LP provides new insight into dairying in the British Neolithic, suggesting the potential processing of milk by Neolithic populations to reduce the lactose content of dairy products.

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“…In particular, the high-throughput measurements of FT-IR analyses are an advantage over the more time-consuming chromatography-based analyses. If FT-IR-based predictions do not compromise the quality of the detailed milk composition estimates, FT-IR could be used as a phenotyping tool for breeding programs, for example (Bovenhuis et al, 2013). It has been proposed that the major fatty acids can be routinely estimated from FT-IR measurements (Soyeurt et al, 2006;Rutten et al, 2009), but protein fractions have been predicted with less accuracy (Bonfatti et al, 2011;Rutten et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Quantification of bovine milk protein composition and coagulation properties using infrared spectroscopy and chemometrics: A result of collinearity among reference variables

Eskildsen

Skov

Hansen³

et al. 2016

Journal of Dairy Science

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Predicting protein fractions and coagulation properties in bovine milk using Fourier transform infrared (FT-IR) measurements is desirable. However, such predictions may rely on correlations with total protein content. The aim of this study was to show how correlations between total protein content, protein fractions, and coagulation properties are responsible for the successful prediction of protein fractions and rennet-induced coagulation properties in milk samples. This study comprised 832 bovine milk samples from 2 breeds (426 Holstein and 406 Jersey). Holstein samples were collected from 20 Danish dairy herds from October to December 2009; Jersey samples were collected from 22 Danish dairy herds from February to April 2010. All samples were from conventional herds and taken while cows were housed. The results showed that κ-CN, αS1-CN, αS1-CN with 8 phosphorylated groups attached (αS1-CN 8P), and curd firming rate could be predicted from FT-IR measurements of the milk samples (with coefficients of determination between 0.66 and 0.71). However, the success of these FT-IR-based predictions was based on indirect relationships with total protein content. Hence, the FT-IR predictions relied on covariance structures with total protein content rather than absorption bands directly associated with the protein fractions and coagulation properties. If covariance structures between the protein fractions, coagulation properties, and total protein content used to calibrate partial least squares models were not conserved in future samples, these samples would show incorrect predictions of the protein fractions and coagulation properties. We demonstrated this using samples from 1 breed to calibrate and samples from the other breed to validate partial least squares models for β-CN. The 2 breeds had different covariance structures between β-CN and total protein content, and the validation samples yielded incorrect predictions. This finding may limit the usefulness of FT-IR-based predictions of protein fractions in milk recording, because indirect covariance structures in the calibration set must be valid for future samples, or future samples will show incorrect predictions.

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Selection for milk fat and milk protein composition

Cited by 8 publications

References 56 publications

Effects of microwave processing conditions on microbial safety and antimicrobial proteins in bovine milk

Effects of microwave processing conditions on microbial safety and antimicrobial proteins in bovine milk

New insights into Neolithic milk consumption through proteomic analysis of dental calculus

Quantification of bovine milk protein composition and coagulation properties using infrared spectroscopy and chemometrics: A result of collinearity among reference variables

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