Composition of Milk

Jenness, Robert

doi:10.1007/978-1-4615-7050-9_1

Cited by 83 publications

(54 citation statements)

References 120 publications

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“…The difference is that pH value in Laoshan dairy goat appeared to be high on day 7 postpartum, then gradually decreased thereafter. In cow milk, pH values < 6.5 indicate the presence of some colostrum, although low pH values could also occur due to bacterial contamination (Jenness & Wong, ). In the present study, the milk postpartum displayed the normal pH value for processing.…”

Section: Discussionmentioning

confidence: 99%

Milk compositional changes of Laoshan goat milk from partum up to 261 days postpartum

Chen

Zhao

et al. 2018

Animal Science Journal

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Despite the global increasing demand for goat milk, no data exist on the nutrient potential of Laoshan goat milk and limited information exists on its composition according to lactation period. In this study, the measured indicators, including dry matter, protein, immunoglobulin, lactoferrin, fat, ash, lactose, calcium, titratable acidity and pH from partum to 261 days postpartum of Laoshan goat milk, followed the same law of change. There was a significant difference over the first 5 days postpartum, after which no significant difference was observed until days 225 postpartum. However, days 255 postpartum was like a turning point, after which their values showed either an increasing or decreasing trend. We concluded that the colostrum for Laoshan dairy goat was considered from days 1 to 5 postpartum and after 5 days it was as transitioned to milk when all measured parameters were according to the normal ranges as described in this study. This work provided updated information on the current nutritive characteristics of Laoshan goat milk, which may be of importance in the fields of milk production, food technology, and nutritional mutual replenishment.

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Section: Discussionmentioning

confidence: 99%

Milk compositional changes of Laoshan goat milk from partum up to 261 days postpartum

Chen

Zhao

et al. 2018

Animal Science Journal

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“…The protein concentration of each of the protein solutions was quantified using the Lowry method [21] and diluted to 11 mg L −1 . Dilution was made with a milk simulated ultrafiltrate [22] to prevent any structural alteration of casein micelles, and the mixture was stirred for 2 h at 20 • C.…”

Section: Methodsmentioning

confidence: 99%

Interfacial properties of acidified skim milk

Cases

Rampini

Cayot

2005

Journal of Colloid and Interface Science

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“…The DOC of the milk products ranged from 7.5 ppm to 11.1 ppm, whereas their pH ranged from 6.53 (for permeate) to 6.82 (Table 2). According to Jenness (1988), the dissolved oxygen concentration of fresh milk is close to 6.0 ppm. However, the DOC is linked to the handling of the milk: agitation during the different processing and distribution stages incorporates air, increasing the dissolved oxygen concentration.…”

Section: Orp Doc and Ph Of The Milk Products Before Electroreductionmentioning

confidence: 98%

Electrochemical modification of the redox potential of different milk products and its evolution during storage

Schreyer¹,

Britten²,

Chapuzet³

et al. 2008

Innovative Food Science & Emerging Technologies

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Composition of Milk

Cited by 83 publications

References 120 publications

Milk compositional changes of Laoshan goat milk from partum up to 261 days postpartum

Milk compositional changes of Laoshan goat milk from partum up to 261 days postpartum

Interfacial properties of acidified skim milk

Electrochemical modification of the redox potential of different milk products and its evolution during storage

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