The determination of milk-proteins by formaldehyde titration.

The Department of Dairy Chemistry, University College, Cork.
Biochemical Journal (Impact Factor: 4.78). 02/1932; 26(4):1006-14.
Source: PubMed
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    ABSTRACT: Milk yield, reproductive performance, dry matter intake, milk composition and calf growth were studied for Boran (Ethiopian zebu breed) cows under different milk production levels and calf rearing methods. 39 Boran cows in their 2nd and 3rd parities were used for the study in a 2 x 2 factorial arrangement with main factors being suckling (partial suckling Vs non-suckling) and milk yield (low- and high-yielding). Suckling has resulted in increased total milk yield as compared to non-suckling in both milk yield groups: 793 Vs 369 kg for low-yielders and 1142 Vs 819 kg for high-yielders. Suckling and high-yielding cows consumed 0.6 kg and 0.8 kg more concentrate and total dry matter daily than non-suckling and low-yielding cows, respectively. Non-suckling and high-yielding cows produced 52 kg and 31 kg, respectively more hand-milked milk monthly (P<0.05) than suckling and low yielding cows. Although partial suckling resulted in reduced fat percentage in milk obtained through hand milking, total milk yield was increased. Partial suckling, however, prolonged calving to first heat, days open and cycling compared with non-suckling. Suckling also resulted in higher (P<0.01) average daily weight gain to weaning. Smallholder dairy enterprises in Ethiopia that are based on local cows need to consider the importance of suckling for increased productivity of the farm particularly in terms of milk yield and calf growth rate. As suckling resulted in increased milk yield, this practice should be accompanied by improved feeding. Further studies are needed in this line to address the economic implications of such practice. The need for similar studies under different production systems is also imperative to determine and implement the most appropriate strategy to improve overall life time productivity of local cows that include reproduction traits, milk production, calf growth and survival with suckling practices. Key-words: Boran, feed intake, growth, milk production, partial-suckling, reproduction
    LRRD. 07/2013; 18(06):11.
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    ABSTRACT:   Kjeldahl and combustion (Dumas) methods are widely accepted for total protein determination but lack analytical selectivity for protein because they measure protein on the basis of sample nitrogen content. Adulteration incidents exploiting this analytical vulnerability (for example, melamine) demonstrate that these methods are no longer sufficient to protect the public health. This article explores the challenges and opportunities to move beyond total nitrogen based methods for total protein measurement. First, it explores the early history of protein measurement science, complexities of current global protein measurement activities, and ideal analytical performance characteristics for new methods. Second, it comprehensively reviews the pros and cons of current and emerging approaches for protein measurement, including their selectivity for protein, ability to detect adulteration, and practicality for routine use throughout the supply chain. It concludes that some existing highly selective methods for food protein measurement have potential for routine quality control. It also concludes that their successful implementation will require matrix-specific validation and the use of supporting reference materials. These methods may be suitable only for food ingredients that have a low degree of compositional variability and are not complex finished food products.
    Comprehensive Reviews in Food Science and Food Safety 06/2010; 9(4):330 - 357. · 3.54 Impact Factor
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    ABSTRACT: The effect of rate of addition of starter culture on textural characteristics of buffalo milk Feta type cheese was investigated during ripening period up to two months. The textural characteristics of buffalo milk Feta type cheese in terms of hardness, cohesiveness, springiness, gumminess and chewiness were analyzed by using textural profile analyzer. The maximum hardness was found with cheese made using 1% culture, while the minimum was found with 2% culture. The cohesiveness and springiness decreased as the level of addition of starter culture increased. The chewiness of cheese also decreased, as the rate of addition of starter culture increased for cheese making. In addition to this, yield, moisture, fat, FDM, protein, salt and S/M of fresh buffalo milk Feta type cheese increased with the increase in rate of addition of starter culture; however, TS of experimental cheeses decreased.
    Journal of Food Science and Technology -Mysore- 04/2014; · 2.02 Impact Factor


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