Ni Wang, Sufang Duan, Peng Wu, Biao Liu, Wenhui Ye, Jian He, Ignatius Man‐Yau Szeto, Xiao Dong Chen
This review critically evaluates current in vitro gastrointestinal models for assessing infant formulas from a perspective focusing on a process along digestion, absorption and microbial fermentation. Despite their potential, none of the current in vitro gastrointestinal models fully considers the dynamics and continuous upstream‐downstream process of the human digestive tract. Considering the substantial differences between infants and adults, there is a pressing need for whole‐process gastrointestinal models tailored to infants. Developing such models is crucial for accurately assessing infant formula nutritional value and physiological function, enhancing the formulation of infant formulas to better meet the needs of infants.
{"title":"Advances, challenges and future directions in the development of in vitro gastrointestinal models used in assessing infant formulas","authors":"Ni Wang, Sufang Duan, Peng Wu, Biao Liu, Wenhui Ye, Jian He, Ignatius Man‐Yau Szeto, Xiao Dong Chen","doi":"10.1111/1471-0307.13130","DOIUrl":"https://doi.org/10.1111/1471-0307.13130","url":null,"abstract":"This review critically evaluates current <jats:italic>in vitro</jats:italic> gastrointestinal models for assessing infant formulas from a perspective focusing on a process along digestion, absorption and microbial fermentation. Despite their potential, none of the current <jats:italic>in vitro</jats:italic> gastrointestinal models fully considers the dynamics and continuous upstream‐downstream process of the human digestive tract. Considering the substantial differences between infants and adults, there is a pressing need for whole‐process gastrointestinal models tailored to infants. Developing such models is crucial for accurately assessing infant formula nutritional value and physiological function, enhancing the formulation of infant formulas to better meet the needs of infants.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141940611","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Rodrigo Sigala‐Robles, María del Carmen Estrada‐Montoya, MarÍa J. Torres‐Llanez, Lourdes Santiago‐López, Adrián Hernández‐Mendoza, Belinda Vallejo‐Cordoba, Verónica Mata‐Haro, Abraham Wall‐Medrano, Aarón F. González‐Córdova
This study aimed to evaluate the strain‐specific fermentative behaviour and metabolite footprint of four Lactobacillus spp., in 48‐h fermented milks. Technological properties (net cell growth, pH and lactic acid production), exopolysaccharides (EPS), short‐chain fatty acids (SCFAs), α‐amino acids and peptides <3 kDa were determined and evaluated by chemometrics. Inter‐strain differences were attributed to technological properties, SCFAs and D‐mannose/galactose/arabinose production. Three clusters (technological properties, EPS and SCFA production) were confirmed by Pearson's correlation and hierarchical clustering and principal component analysis explained 61% of LAB's differential fermentative behaviour. Post hoc chemometric analysis is useful to select LAB with better post‐ and paraprobiotic potential.
{"title":"Tracking the metabolite footprint of four lactic acid bacteria in semiskimmed milk: A chemometric analysis","authors":"Rodrigo Sigala‐Robles, María del Carmen Estrada‐Montoya, MarÍa J. Torres‐Llanez, Lourdes Santiago‐López, Adrián Hernández‐Mendoza, Belinda Vallejo‐Cordoba, Verónica Mata‐Haro, Abraham Wall‐Medrano, Aarón F. González‐Córdova","doi":"10.1111/1471-0307.13127","DOIUrl":"https://doi.org/10.1111/1471-0307.13127","url":null,"abstract":"This study aimed to evaluate the strain‐specific fermentative behaviour and metabolite footprint of four <jats:italic>Lactobacillus</jats:italic> spp., in 48‐h fermented milks. Technological properties (net cell growth, pH and lactic acid production), exopolysaccharides (EPS), short‐chain fatty acids (SCFAs), α‐amino acids and peptides <3 kDa were determined and evaluated by chemometrics. Inter‐strain differences were attributed to technological properties, SCFAs and <jats:italic>D</jats:italic>‐mannose/galactose/arabinose production. Three clusters (technological properties, EPS and SCFA production) were confirmed by Pearson's correlation and hierarchical clustering and principal component analysis explained 61% of LAB's differential fermentative behaviour. <jats:italic>Post hoc</jats:italic> chemometric analysis is useful to select LAB with better post‐ and paraprobiotic potential.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141940615","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Carlos Eduardo Cardoso de Aguiar Freire, Iliani Patinho, Samuel Ferreira Gonçalves, Matheus Prudente Cançado, Erick Saldaña, Severino Matias de Alencar, Aline Silva Mello Cesar
Regular consumption of functional dairy products offers numerous health benefits, such as anti‐inflammatory and antioxidant effects. This study assessed Brazilian consumers' knowledge and barriers to their consumption using the free comment (FC) method and textual analysis. FC identified 462 descriptors from 332 volunteers, including ‘cheese’, ‘dairy’, ‘health’, ‘probiotic’, ‘nutrients’ and ‘benefits’. Textual analysis organised the data, revealing consumers' knowledge and preferences. The analysis highlighted the need for strategies to address barriers to functional dairy product consumption, focusing on sensory preferences and promoting these products among consumers who currently resist them.
{"title":"Utilising free comments and textual analysis to identify knowledge and acceptance of functional dairy products: A Brazilian perspective","authors":"Carlos Eduardo Cardoso de Aguiar Freire, Iliani Patinho, Samuel Ferreira Gonçalves, Matheus Prudente Cançado, Erick Saldaña, Severino Matias de Alencar, Aline Silva Mello Cesar","doi":"10.1111/1471-0307.13126","DOIUrl":"https://doi.org/10.1111/1471-0307.13126","url":null,"abstract":"Regular consumption of functional dairy products offers numerous health benefits, such as anti‐inflammatory and antioxidant effects. This study assessed Brazilian consumers' knowledge and barriers to their consumption using the free comment (FC) method and textual analysis. FC identified 462 descriptors from 332 volunteers, including ‘cheese’, ‘dairy’, ‘health’, ‘probiotic’, ‘nutrients’ and ‘benefits’. Textual analysis organised the data, revealing consumers' knowledge and preferences. The analysis highlighted the need for strategies to address barriers to functional dairy product consumption, focusing on sensory preferences and promoting these products among consumers who currently resist them.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141940612","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A goal of this study was to investigate the influence of fluidised bed agglomeration process with guar gum (GG) binder (0–0.3%) on the physical and rheological properties of agglomerated milk protein isolate (MPI). Larger and more porous particles were formed by the agglomeration process, resulting in an improvement in powder flowability, wettability and solubility. The agglomerate with 0.1% GG binder exhibited higher viscoelastic properties than other agglomerates, with viscoelastic moduli values decreasing as the binder concentration increased (0.1–0.3%). The findings demonstrate that the agglomeration process with GG improved the powder characteristics of MPI and influenced its rheological properties.
{"title":"Improvement of powder properties of milk protein isolate by fluidised bed agglomeration with guar gum binder","authors":"Wonjae Lee, Juneha Bak, Byoungseung Yoo","doi":"10.1111/1471-0307.13129","DOIUrl":"https://doi.org/10.1111/1471-0307.13129","url":null,"abstract":"A goal of this study was to investigate the influence of fluidised bed agglomeration process with guar gum (GG) binder (0–0.3%) on the physical and rheological properties of agglomerated milk protein isolate (MPI). Larger and more porous particles were formed by the agglomeration process, resulting in an improvement in powder flowability, wettability and solubility. The agglomerate with 0.1% GG binder exhibited higher viscoelastic properties than other agglomerates, with viscoelastic moduli values decreasing as the binder concentration increased (0.1–0.3%). The findings demonstrate that the agglomeration process with GG improved the powder characteristics of MPI and influenced its rheological properties.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141882512","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Mark Timlin, Tom F O'Callaghan, Elaine K McCarthy, Michael Lynch, Barry Sheehan, Noel A McCarthy, Maria Frizzarin
The aim of this study was to utilise mid‐infrared spectroscopy with fatty acid (FA) predictions to characterise the seasonality‐associated changes to the FA profile of milk from Irish spring‐calving pasture‐based dairy cow production systems. A total of 546 454 individual milk records were collected from the Years 2015 to 2020, from 264 003 cows in 2400 commercial dairy farms. Significant changes occur to the predicted FA profile of milk across the year, such as increases in unsaturated FAs including C18:1 n‐9 until April. This can be associated with the increasing proportion of fresh pasture in the cows' diet, and a decrease between September and October as the cows begin to transition indoors for the winter period. The opposite trend was noted for saturated FAs and in particular C16:0, where proportions decreased until April and increased between September and November. Milk produced between April and September also coincided with the lowest spreadability index, indicating a more beneficial milk FA profile for more spreadable butter texture during this period. This work provides a valuable reference resource at a national level of the FA profile of milk from pasture‐based spring‐calving dairy systems.
{"title":"Utilising fatty acid prediction equations and mid‐infrared spectroscopy to estimate the seasonality changes in bovine milk from pasture‐based systems","authors":"Mark Timlin, Tom F O'Callaghan, Elaine K McCarthy, Michael Lynch, Barry Sheehan, Noel A McCarthy, Maria Frizzarin","doi":"10.1111/1471-0307.13125","DOIUrl":"https://doi.org/10.1111/1471-0307.13125","url":null,"abstract":"The aim of this study was to utilise mid‐infrared spectroscopy with fatty acid (FA) predictions to characterise the seasonality‐associated changes to the FA profile of milk from Irish spring‐calving pasture‐based dairy cow production systems. A total of 546 454 individual milk records were collected from the Years 2015 to 2020, from 264 003 cows in 2400 commercial dairy farms. Significant changes occur to the predicted FA profile of milk across the year, such as increases in unsaturated FAs including C18:1 n‐9 until April. This can be associated with the increasing proportion of fresh pasture in the cows' diet, and a decrease between September and October as the cows begin to transition indoors for the winter period. The opposite trend was noted for saturated FAs and in particular C16:0, where proportions decreased until April and increased between September and November. Milk produced between April and September also coincided with the lowest spreadability index, indicating a more beneficial milk FA profile for more spreadable butter texture during this period. This work provides a valuable reference resource at a national level of the FA profile of milk from pasture‐based spring‐calving dairy systems.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141865438","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Acid treatment can alter the functional properties of whey protein isolate (WPI), but the effect of different acids on properties of WPI‐stabilised Pickering emulsion gel (PE) is unknown. Compared with WPI‐PE, droplet size of the acid‐treated WPI‐PE decreased but its zeta potential, apparent viscosity, binding water capacity and curcumin encapsulation were enhanced. Due to the formation of the tightest gel structure of malic acid‐Pickering emulsion gel, it showed the highest viscoelastic modulus, bound water content and gel stability. This work would introduce a novel method for the development of PEs with good gelatinisation and curcumin delivery system for food processing.
{"title":"Effects of various acids on physical stability, rheological characteristics and curcumin encapsulation of whey protein isolate Pickering emulsion gels","authors":"Shiyi Guo, Zhishen Mu, Qiuwan Jiang, Wenjuan Zhang, Zhanmei Jiang, Ligang Zhang","doi":"10.1111/1471-0307.13120","DOIUrl":"https://doi.org/10.1111/1471-0307.13120","url":null,"abstract":"Acid treatment can alter the functional properties of whey protein isolate (WPI), but the effect of different acids on properties of WPI‐stabilised Pickering emulsion gel (PE) is unknown. Compared with WPI‐PE, droplet size of the acid‐treated WPI‐PE decreased but its zeta potential, apparent viscosity, binding water capacity and curcumin encapsulation were enhanced. Due to the formation of the tightest gel structure of malic acid‐Pickering emulsion gel, it showed the highest viscoelastic modulus, bound water content and gel stability. This work would introduce a novel method for the development of PEs with good gelatinisation and curcumin delivery system for food processing.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141778574","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The presence of residual antibiotics and the excessive accumulation of metals beyond permissible limits in milk represent significant health challenges. This study aimed to analyse the levels of heavy metals and trace elements in raw milk from Kurdistan province using inductively coupled plasma mass spectrometry (ICP‐MS) following digestion via thermal block. Subsequently, the samples were evaluated for contamination with MRSA (methicillin‐resistant Staphylococcus aureus), taking into account the potential correlation between methicillin‐resistant strains and metal accumulation. Finally, milk safety was assessed based on the presence of toxic metals. A total of 180 milk samples were examined. Among them, 13.34% were found to be contaminated with S. aureus, and of those, 62.48% tested positive for MRSA. The metal concentrations (mg/kg) were measured as follows: arsenic 7 × 10−2 ± 6 × 10−3, cadmium 4.70 × 10−1 ± 9.70 × 10−2, lead 7 × 10−2 ± 5 × 10−3, mercury 3 × 10−2 ± 9 × 10−3 and iron 4 × 10−2 ± 9 × 10−3. Interestingly, arsenic, cadmium and iron levels were found to be correlated with the presence of MRSA. Additionally, there was an inverse relationship between toxic metals and essential ones in samples sensitive to methicillin (P < 0.001). The Target Hazard Quotient (THQ) for cadmium is indicated at 9.94. Furthermore, the calculated Carcinogenic Risk (CR) parameters for cadmium and arsenic were 6.06 × 10−3 and 2.22 × 10−4, respectively, suggesting that their concentrations fall within the carcinogenic range. The coexistence of MRSA and metal contamination in raw milk highlights the potential risks linked to its consumption. Consequently, the adoption of rigorous hygiene protocols is imperative to effectively address these concerns.
{"title":"Assessment of elements (toxic and essential) concentrations and methicillin resistance in Staphylococcus aureus strains isolated from raw milk in the Kurdistan province","authors":"Kimia Nassiri, Mahdieh Raeeszadeh, Elham Ahmadi","doi":"10.1111/1471-0307.13121","DOIUrl":"https://doi.org/10.1111/1471-0307.13121","url":null,"abstract":"The presence of residual antibiotics and the excessive accumulation of metals beyond permissible limits in milk represent significant health challenges. This study aimed to analyse the levels of heavy metals and trace elements in raw milk from Kurdistan province using inductively coupled plasma mass spectrometry (ICP‐MS) following digestion via thermal block. Subsequently, the samples were evaluated for contamination with MRSA (methicillin‐resistant <jats:italic>Staphylococcus aureus</jats:italic>), taking into account the potential correlation between methicillin‐resistant strains and metal accumulation. Finally, milk safety was assessed based on the presence of toxic metals. A total of 180 milk samples were examined. Among them, 13.34% were found to be contaminated with <jats:italic>S. aureus</jats:italic>, and of those, 62.48% tested positive for MRSA. The metal concentrations (mg/kg) were measured as follows: arsenic 7 × 10<jats:sup>−2</jats:sup> ± 6 × 10<jats:sup>−3</jats:sup>, cadmium 4.70 × 10<jats:sup>−1</jats:sup> ± 9.70 × 10<jats:sup>−2</jats:sup>, lead 7 × 10<jats:sup>−2</jats:sup> ± 5 × 10<jats:sup>−3</jats:sup>, mercury 3 × 10<jats:sup>−2</jats:sup> ± 9 × 10<jats:sup>−3</jats:sup> and iron 4 × 10<jats:sup>−2</jats:sup> ± 9 × 10<jats:sup>−3</jats:sup>. Interestingly, arsenic, cadmium and iron levels were found to be correlated with the presence of MRSA. Additionally, there was an inverse relationship between toxic metals and essential ones in samples sensitive to methicillin (<jats:italic>P</jats:italic> < 0.001). The Target Hazard Quotient (THQ) for cadmium is indicated at 9.94. Furthermore, the calculated Carcinogenic Risk (CR) parameters for cadmium and arsenic were 6.06 × 10<jats:sup>−3</jats:sup> and 2.22 × 10<jats:sup>−4</jats:sup>, respectively, suggesting that their concentrations fall within the carcinogenic range. The coexistence of MRSA and metal contamination in raw milk highlights the potential risks linked to its consumption. Consequently, the adoption of rigorous hygiene protocols is imperative to effectively address these concerns.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141778575","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Qin Shu, Li Zhu, Zekun Li, Majida Al‐Wraikat, Linqiang Li, Yongfeng Liu
This study investigates the physicochemical and functional properties of goat milk whey with heat and non‐heat treatments (pasteurisation, high‐temperature heating, ultrasonic treatment and microwave heating) and lactose hydrolysis. The optimal lactose hydrolysis conditions were obtained through orthogonal test. The results revealed the lactose and glucose in low‐lactose goat milk whey remained largely unchanged through all four treatments, while high‐temperature and microwave treatments induced protein structure alteration. The foaming and emulsifying properties of low‐lactose whey powder were enhanced by heating and ultrasonic treatments, although foam stability decreased. Our findings provide valuable insights into exploiting more nutritional goat milk products.
{"title":"Preparation, characterisation and functional effects of goat milk whey protein isolate with low lactose after heat and non‐heat treatments","authors":"Qin Shu, Li Zhu, Zekun Li, Majida Al‐Wraikat, Linqiang Li, Yongfeng Liu","doi":"10.1111/1471-0307.13113","DOIUrl":"https://doi.org/10.1111/1471-0307.13113","url":null,"abstract":"This study investigates the physicochemical and functional properties of goat milk whey with heat and non‐heat treatments (pasteurisation, high‐temperature heating, ultrasonic treatment and microwave heating) and lactose hydrolysis. The optimal lactose hydrolysis conditions were obtained through orthogonal test. The results revealed the lactose and glucose in low‐lactose goat milk whey remained largely unchanged through all four treatments, while high‐temperature and microwave treatments induced protein structure alteration. The foaming and emulsifying properties of low‐lactose whey powder were enhanced by heating and ultrasonic treatments, although foam stability decreased. Our findings provide valuable insights into exploiting more nutritional goat milk products.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141778576","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Editor's choice article for August 2024","authors":"Michael Mullan","doi":"10.1111/1471-0307.13123","DOIUrl":"10.1111/1471-0307.13123","url":null,"abstract":"","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2024-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.13123","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141778577","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Zhigao An, Ke Wei, Zhiqiu Yao, Liguo Yang, Chong Wang
This study aimed to investigate variations in fatty acid composition between buffalo colostrum and mature milk. Samples were collected from 20 buffaloes for fatty acid analysis. Results revealed significant differences in the fatty acid composition between colostrum and mature milk. Colostrum exhibited lower levels of saturated fatty acids while higher monounsaturated and polyunsaturated fatty acids compared to mature milk. Specifically, colostrum demonstrated higher n‐3 and n‐6 fatty acids, which resulted in a lower n‐6/n‐3 ratio compared to mature milk. These findings suggest that buffalo colostrum may offer more advantages in human health compared to mature milk.
{"title":"Fatty acid composition comparison between colostrum and mature milk in buffaloes","authors":"Zhigao An, Ke Wei, Zhiqiu Yao, Liguo Yang, Chong Wang","doi":"10.1111/1471-0307.13122","DOIUrl":"https://doi.org/10.1111/1471-0307.13122","url":null,"abstract":"This study aimed to investigate variations in fatty acid composition between buffalo colostrum and mature milk. Samples were collected from 20 buffaloes for fatty acid analysis. Results revealed significant differences in the fatty acid composition between colostrum and mature milk. Colostrum exhibited lower levels of saturated fatty acids while higher monounsaturated and polyunsaturated fatty acids compared to mature milk. Specifically, colostrum demonstrated higher n‐3 and n‐6 fatty acids, which resulted in a lower n‐6/n‐3 ratio compared to mature milk. These findings suggest that buffalo colostrum may offer more advantages in human health compared to mature milk.","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":4.4,"publicationDate":"2024-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141744806","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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