Variability in Biochemical Composition of Milk Among Three Representative Breeds of Dairy Cows from Romania

Abstract

ABSTRACT. Reported here is a comparative analysis of the milk from three representative breeds of dairy cows from Romania -Maramures Brown (Brună de Maramureş), Romanian Spotted (Bălțata Românească) and Black Spotted Romanian (Bălțata cu Negru Românească) -in terms of SDS-PAGE analysis of the protein distribution, total contents of protein, lipids, lactose, dry substance, somatic cell counts, pH and yield of milk. The Maramures Brown displays the highest percentage of proteins and of dry matter, the lowest yield of milk, the highest amounts of α-lactalbumin and β-lactoglobulin (tied with the Spotted Romanian for the latter) and the lowest serum albumin and immunoglobulin. The Black Spotted Romanian shows the highest yield of milk, the highest content of lactose, the lowest content in lipids and protein and dry matter, the highest content of casein and BSA, and the lowest content of α-lactalbumin and immunoglobulin. The Spotted Romanian shows the highest content of lipids, the highest SSC and the highest proportion of lactoferrin. Positive correlations with r values at 0.6-0.8 are found between the relative contents of various components -α vs. β casein, Ig vs. α casein, Ig vs. βLgb, lactoglobulin vs. lactalbumin, β casein and αLac, BSA vs. β casein and αLac, total protein content vs. dry residue, SSC vs. lactoferrin and β casein. A weak negative correlation is seen between the total lipid content and lactose (-0.6).

Preparation and In Vitro Characterization of Gels Based on Bromelain, Whey and Quince Extract

“…Whey, as a by-product of milk processing, contains a mixture of α-lactalbumin (15–20%), β-lactoglobulin (55–60%), and other proteins such as bovine serum albumin, lactoperoxidase, imogloblobulin, lactoferrin, phospholipoproteins, as well as enzymes, constituting a natural reservoir of bioactive peptides with physiological and antimicrobial properties, the release of which requires the hydrolysis of precursor molecules by digestive proteases or by fermentation with proteolytic microorganisms [ 24 , 25 ]. Whey proteins have been proposed as possible ingredients in teeth whitening products.…”

Stability of Glutaraldehyde in Biocide Compositions

“…The reaction mixture was stirred for 2 h, then sodium borohydride was added for 30 min, and after, a Tris buffer solution was added to stop the reaction. The relative intensities of bands on each lane were computed using the Gel Analyzer 2010a software (gelanalyzer.com), as previously described [27] Calibration lanes (1-7 in Figure 4, spanning 0 to 7 mM GA with fresh stock solutions) were included for comparison with the GA samples to be studied.…”