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Full-fat milk

Li-Li Huang, Fei Xiong, Fan Yang
OBJECTIVE: To study the effect of breast milk composition on weight growth velocity of infants fed with exclusive breast milk. METHODS: One hundred and thirty-eight full-term singleton infants who received regular follow-up visits and fed with exclusive breast milk and their mothers were recruited. Body height, weight and head circumference of these infants were measured at regular visits. Z scores were used to evaluate growth velocity. The subjects were classified into a failure to thrive group (ΔZ scores≤-0...
October 2016: Zhongguo Dang Dai Er Ke za Zhi, Chinese Journal of Contemporary Pediatrics
Laura Laguna, Grace Farrell, Michael Bryant, Ardian Morina, Anwesha Sarkar
This study aims to investigate the relationship between rheological and tribological properties of commercial full fat and fat-free/low fat versions of liquid and soft solid colloidal systems (milk, yoghurt, soft cream cheese) with their sensory properties. Oscillatory measurements (strain, frequency), flow curves and tribological measurements (lubrication behaviour using Stribeck analysis) were conducted. Oral condition was mimicked using artificial saliva at 37 (○)C. Discrimination test was conducted by 63 untrained consumers, followed by a qualitative questionnaire...
September 22, 2016: Food & Function
Tom F O'Callaghan, Deirdre Hennessy, Stephen McAuliffe, Kieran N Kilcawley, Michael O'Donovan, Pat Dillon, R Paul Ross, Catherine Stanton
The aim of this study was to investigate the effects of different feeding systems on milk quality and composition. Fifty-four multiparous and primiparous Friesian lactating cows were divided into 3 groups (n = 18) to study the effects of 3 feeding systems over a full lactation. Group 1 was housed indoors and offered a total mixed ration diet (TMR), group 2 was maintained outdoors on a perennial ryegrass pasture (referred to as grass), and group 3 was also grazed outdoors on a perennial ryegrass/white clover pasture (referred to as clover)...
October 5, 2016: Journal of Dairy Science
Syed N Alvi, Chafica El Tabache, Abdullah Al-Ashwall, Muhammad Maher Hammami
BACKGROUND: Vitamin D deficiency is common in many countries, including Saudi Arabia. Various population-level preventive measures have been implemented, including milk fortification with vitamin D. OBJECTIVES: The main objective of the study was to determine vitamin D levels in fortified low fat cow milk on the Saudi Arabian market and to compare it with the label claims. DESIGN: Cross-sectional study. SETTING: Academic research center...
September 2016: Annals of Saudi Medicine
Giuseppina Mandalari, Maria Vardakou, Richard Faulks, Carlo Bisignano, Maria Martorana, Antonella Smeriglio, Domenico Trombetta
The goal of the present study was to quantify the rate and extent of polyphenols released in the gastrointestinal tract (GIT) from natural (NS) and blanched (BS) almond skins. A dynamic gastric model of digestion which provides a realistic simulation of the human stomach was used. In order to establish the effect of a food matrix on polyphenols bioaccessibility, NS and BS were either digested in water (WT) or incorporated into home-made biscuits (HB), crisp-bread (CB) and full-fat milk (FM). Phenolic acids were the most bioaccessible class (68...
2016: Nutrients
Ali Rashidinejad, E John Birch, David W Everett
(+)-Catechin, the representative catechin in green tea, was incorporated into a full-fat cheese (at 125-500 ppm) followed by ripening for 90 days at 8 °C and digesting for six hours. Determination of pH, proximate composition, total phenolic content (TPC) and antioxidant activity (AA) after manufacture and ripening demonstrated that the addition of (+)-catechin significantly (p ≤ 0.05) decreased the pH of both whey and curd during cheese manufacturing and ripening with no significant (p > 0.05) effect on the moisture, protein and fat contents...
August 27, 2016: Antioxidants (Basel, Switzerland)
X M Zhang, N S Ai, J Wang, L J Tong, F P Zheng, B G Sun
The purpose of this study was to modify the amount and composition of volatile components in bovine milk products, in an attempt to create a recombined skim milk product with full-fat milk flavor but with only 0.5% fat. The experimental plan included lipase-catalyzed hydrolysis and esterification reactions using Palatase 20000L (Novozymes, Bagsværd, Denmark). The results, measured by the methods of volatile compositional analysis and sensory evaluation, showed that the flavor profiles of the optimal recombined milk products were effectively modified in this way, possessing intensified characteristic volatile flavor components with rather low level of fat contents, and the sensory characters were quite realistic to natural whole milk flavor...
August 17, 2016: Journal of Dairy Science
Ali Rashidinejad, Edward J Birch, Jason Hindmarsh, David W Everett
Molecular integrations between green tea catechins and milk fat globules in a cheese matrix were investigated using solid-state magic angle spinning nuclear magnetic resonance spectroscopy. Full-fat cheeses were manufactured containing free catechin or free green tea extract (GTE), and liposomal encapsulated catechin or liposomal encapsulated GTE. Molecular mobility of the carbon species in the cheeses was measured by a wide-line separation technique. The (1)H evolution frequency profile of the (13)C peak at 16ppm obtained for the control cheese and cheeses containing encapsulated polyphenols (catechin or GTE) were similar, however, the spectrum was narrower for cheeses containing free polyphenols...
January 15, 2017: Food Chemistry
Karin Jonsson, My Green, Malin Barman, Agneta Sjöberg, Hilde K Brekke, Agnes E Wold, Ann-Sofie Sandberg
BACKGROUND: A farming environment confers strong protection against allergy development. We have previously shown that farming mothers consume more full-fat dairy than control mothers, who instead consume more low-fat dairy, margarine, and oils; margarine and oil intake was associated with increased risk of allergy development in their children. OBJECTIVES: The aims of this study were to investigate the differences in diet between children in farming and control families at 1 year of age, to investigate the relation between the diets of the mothers and their children, and to relate the children's diet to allergy development...
2016: Food & Nutrition Research
Kalliopi Dritsakou, Georgios Liosis, Georgia Valsami, Evangelos Polychronopoulos, Maria Skouroliakou
OBJECTIVES: To test the impact of specific maternal and neonatal associated factors on human milk's macronutrients and energy. METHODS: This study was conducted with the use of a human milk analyzer (HMA, MIRIS, Uppsala, Sweden). 630 samples of raw milk and 95 samples of donor pasteurized milk were delivered from a total of 305 mothers. RESULTS: A significant inverse correlation of fat, protein and energy content with gestational age and birth weight was established...
July 13, 2016: Journal of Maternal-fetal & Neonatal Medicine
Ali Rashidinejad, E John Birch, David W Everett
(+)-Catechin or green tea extract were encapsulated in soy lecithin nanoliposomes and incorporated into a full-fat cheese, then ripened at 8 °C for 90 days. Cheese samples were subjected to simulated gastrointestinal digestion to measure total phenolic content (TPC) and antioxidant activity of the cheese digesta, and to determine the catechin recovery after digestion by high performance liquid chromatography (HPLC). Addition of catechin or green tea extract significantly (P ≤ 0.05) increased TPC and antioxidant activity (measured by ferric reducing antioxidant power and oxygen radical absorbance capacity) of the full-fat cheese without affecting pH or proximate composition...
July 13, 2016: Food & Function
K V O'Brien, K J Aryana, W Prinyawiwatkul, K M Carabante Ordonez, C A Boeneke
Kefir is a fermented milk traditionally made from a unique starter culture, which consists of numerous bacteria and yeast species bound together in an exopolysaccharide matrix produced by certain lactic acid bacteria. Many health benefits are associated with traditionally produced kefir; however, bulging and leaking packaging, caused by secondary yeast fermentation during storage, has limited large-scale manufacture. Commercial kefir products have been designed to reduce these effects by using a pure starter culture consisting of a mixture of bacteria and yeast species that give a flavor similar to traditional kefir, but some health benefits may be lost in commercial production due to reduced microbial diversity and lack of beneficial exopolysaccharides...
September 2016: Journal of Dairy Science
Ali Rashidinejad, E John Birch, David W Everett
Due to their well-known health benefits, green tea catechins have received recent attention as natural additives in foods such as dairy products. However, they may present some irreversible associations with milk components (e.g. protein and milk fat globules). To investigate the behaviour of two important green tea catechins, (+)-catechin (C) and (-)-epigallocatechin gallate (EGCG), in a standard whole milk system under the conditions of cheesemaking, 250 and 500 ppm of each catechin were added to whole milk (3...
September 2016: International Journal of Food Sciences and Nutrition
Caroline L LaRosa, Kim A Quach, Kirsten Koons, Allen R Kunselman, Junjia Zhu, Diane M Thiboutot, Andrea L Zaenglein
BACKGROUND: Recent literature has implicated dairy as having a potential acne-inducing effect. OBJECTIVES: The aim of this study was to investigate the link between dairy consumption and acne in teenagers. We tested the hypothesis that teenagers with facial acne consume more dairy than those without acne. METHODS: A case-control study was conducted among 225 participants, ages 14 to 19 years, with either moderate acne or no acne. Moderate acne was determined by a dermatologist using the Global Acne Assessment Scale...
August 2016: Journal of the American Academy of Dermatology
S E C van Altena, B de Klerk, K A Hettinga, R J J van Neerven, S Boeren, H F J Savelkoul, E J Tijhaar
The objective of this study was to identify and characterize potential biomarkers for disease resistance in bovine milk that can be used to indicate dairy cows at risk to develop future health problems. We selected high- and low-resistant cows i.e. cows that were less or more prone to develop diseases according to farmers' experience and notifications in the disease registration data. The protein composition of milk serum samples of these high- and low-resistant cows were compared using NanoLC-MS/MS. In total 78 proteins were identified and quantified of which 13 were significantly more abundant in low-resistant cows than high-resistant cows...
June 2016: Veterinary Immunology and Immunopathology
Erick R Castellanos, Claudio Ciferri, Wilson Phung, Wendy Sandoval, Marissa L Matsumoto
Milk fat globule-epidermal growth factor-factor 8 (MFG-E8), as its name suggests, is a major glycoprotein component of milk fat globules secreted by the mammary epithelium. Although its role in milk fat production is unclear, MFG-E8 has been shown to act as a bridge linking apoptotic cells to phagocytes for removal of these dying cells. MFG-E8 is capable of bridging these two very different cell types via interactions through both its epidermal growth factor (EGF)-like domain(s) and its lectin-type C domains...
August 2016: Protein Expression and Purification
Birgit Larsen, Lars P Larsen, Kim Sivesgaard, Svend Juul
BACKGROUND: In current preoperative fasting guidelines, coffee with milk is still regarded by many as solid food. Evidence on the consequences for gastric volume of adding milk to coffee 2 h before anaesthesia is still weak. OBJECTIVES: The aim of this study was to compare the gastric volume by MRI in healthy volunteers after drinking coffee with and without added milk. DESIGN: A randomised crossover trial where all participants were exposed to three coffee and milk mixtures performed as a noninferiority study with a predefined noninferiority limit of 12 ml...
June 2016: European Journal of Anaesthesiology
S Smith, T J Smith, M A Drake
Dried whey ingredients are valuable food ingredients but potential whey sources are underutilized. Previous work has established flavor and flavor stability differences in Cheddar and Mozzarella wheys, but little work has compared these whey sources to acid or rennet wheys. The objective of this study was to characterize and compare flavor and flavor stability among cheese, rennet, and acid wheys. Full-fat and fat-free Cheddar, rennet and acid casein, cottage cheese, and Greek yogurt fluid wheys were manufactured in triplicate...
May 2016: Journal of Dairy Science
Mei Zhu, Zhenyu Yang, Yiping Ren, Yifan Duan, Huiyu Gao, Biao Liu, Wenhui Ye, Jie Wang, Shian Yin
Macronutrient contents in human milk are the common basis for estimating these nutrient requirements for both infants and lactating women. A mid-infrared human milk analyser (HMA, Miris, Sweden) was recently developed for determining macronutrient levels. The purpose of the study is to compare the accuracy and precision of HMA method with fresh milk samples in the field studies with chemical methods with frozen samples in the lab. Full breast milk was collected using electric pumps and fresh milk was analyzed in the field studies using HMA...
February 23, 2016: Maternal & Child Nutrition
Alyssa J Bakke, Catherine V Shehan, John E Hayes
Fat is an important source of both pleasure and calories in the diet. Dairy products are a major source of fat in the diet, and understanding preferences for fat in fluid milk can potentially inform efforts to change fat consumption patterns or optimize consumer products. Here, patterns of preference for fat in milk were determined in the laboratory among 100 free living adults using rejection thresholds. Participants also answered questions relating to their health concerns, the type of fluid milk typically consumed, and their declared preference for type of milk (in terms of fat level)...
April 1, 2016: Food Quality and Preference
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