Dairy Science and Technology

Infusão intramamária de Weissella confusa afeta a contagem de células somáticas e a contagem diferencial de leucócitos no leite

“…On the other hand, as shown in the Figure 1b, it was found pHs above 7 PI of W and W+W10b. The pH of bovine milk is commonly stated to be between 6.6 and 6.8 at room temperature (WALSTRA et al, 2006) and the pH of mastitic milk is higher, up to pH 7.5 (SINGH et al, 1997). This increase in pH is presumably due to increased permeability of the mammary cells, with an increase in [Na + ] and [Cl -] and a reduction in lactose content (SINGH et al, 1997).…”

Consumer profile and problems associated with uninspected raw milk consumption in western Paraná

“…Besides homogenization, milk industrial processing is also based on standardization of fat content and thermal processing, making processed milk sensorially different from raw milk. Milk components, such as fat, provide creaminess and flavor to milk (WALSTRA et al, 2005). Standardization of fat content is carried out to make milk fits in commercial categories: whole, semi-skimmed, or skimmed milk.…”

Binding Interactions Between α-glucans from Lactobacillus reuteri and Milk Proteins Characterised by Surface Plasmon Resonance

“…The low binding levels of glucML1 and the lack of binding of gluc180 and glucA, however, are in agreement with the previous study 15 and may be due to the globular, rigid and hydrophobic structure of native β-lactoglobulin. 12 Such different behaviour in interacting with native β-lactoglobulin suggests that binding also depends on structural properties of the glucans used. When immobilising proteins onto the sensor surface, the molecular state of the proteins may be affected, which should be taken into account when interpreting the results.…”

“…Milk is intensively heat treated (e.g. at 95°C for several minutes) prior to the production of yoghurt or other fermented milk products, resulting in denaturation of whey proteins, which become more prone to interact 12 and associate with κ-casein either on the surface of the casein micelle or as soluble complexes. 13 Mainly β-lactoglobulin participate in this complex formation.…”

“…1 It may interact with the κ-casein, as well as with partly denatured whey protein, of which β-lactoglobulin constitutes the greatest fraction. 12 The formation of the protein network may initiate at pH 5.2-5.3, 14 and hence EPS-protein interactions occurring at pH 5.5 to 4.0 are important for the texture.…”