Nutritional Aspects of Minerals in Bovine and Human Milks

Hunt, Curtiss D.; Nielsen, Forrest H.

doi:10.1007/978-0-387-84865-5_10

Cited by 21 publications

(22 citation statements)

References 204 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Iron corrosion in plumbing is affected by a number of factors, many of which are common in water distribution systems (McNeill, 2006). Due to the metal leeching problems many metal pipes have been replaced with galvanized piping and plastics (McNeill, 2006 (Hunt and Nielsen, 2009). As a high percent of milk is water, it is important to consider the dietary water of the cow and how this could affect milk quality.…”

Section: Implication Of Iron In Bovine Nutritionmentioning

confidence: 99%

“…Copper is present in levels of 0.1-0.6 mg/kg in raw milk (Goff and Hill, 1993;Hunt and Nielsen, 2009). Raw milk generally contains 930 mg/kg of phosphorus (900-1000 mg/kg) where calcium content is often higher (1180 mg/kg) (White and Davies, 1958;Goff and Hill, 1993;Jensen, 1995).…”

Section: Implication Of Iron In Bovine Nutritionmentioning

confidence: 99%

“…Calcium is present in milk in the form of primarily calcium citrate as well as calcium phosphate (in casein) (Jensen, 1995). Iron averages 0.5 mg/kg with a range of 0.3-0.6 mg/kg in raw milk (Hunt and Nielsen, 2009 mg/kg P) (Milk Facts, 2013).…”

Section: Implication Of Iron In Bovine Nutritionmentioning

confidence: 99%

“…While mineral levels are lower than reported by USDA (Milk Facts, 2013), observations for calcium, iron and phosphorus fall within the ranges for each mineral found within published literature. Previous studies on commercially processed milk have shown that mineral content varies, perhaps based on analytical procedure as well as milk source (Murthy et al, 1972;Hunt and Meacham, 2001;Birghila et al, 2008;Hunt and Nielsen, 2009 (Murthy et al, 1972;Goff and Hill, 1993;Rodríguez Rodríguez et al, 1999;Hunt and Meacham, 2001;Hunt and Nielsen, 2009). Atomic absorption spectroscopy of mineral composition in commercially processed milk showed broad ranges in copper (0.042-0.18 mg/kg Cu) and iron concentrations (0.20-1.45 mg/kg Fe) (Murthy et al, 1972).…”

Section: Experiments 2: Validation Of Inductively Coupled Plasma Mass mentioning

confidence: 99%

See 3 more Smart Citations

Effects of mineral content of bovine drinking water: Does iron content affect milk quality?

Mann¹,

Duncan²,

Knowlton³

et al. 2013

Journal of Dairy Science

View full text Add to dashboard Cite

Implications of water chemistry on milk synthesis are not well described yet water is an important nutrient for dairy cattle. High mineral concentrations (>0.3 mg/kg Fe and others) may be associated with natural levels in ground water, contaminating sources, drought conditions, or storage systems. This study evaluated effects of added iron in bovine drinking water on milk composition (Ca, Cu, Fe, P) measured by inductively coupled plasma mass spectrometry and oxidative stability measured by thiobarbituric acid reactive substances assay for malondialdehyde (MDA), volatile chemistry and sensory analysis (triangle test). Prepared ferrous lactate treatments, corresponding to 0, 2, 5, and 12.5 mg/kg drinking water levels were given abomasally (10 L/d) to 4 lactating dairy cows over 4 periods (1 wk infusion/period) in a Latin square design. Milk was collected (d6 of infusion), processed (homogenized, pasteurized), and analyzed within 72 h of processing and 7 d of refrigerated storage. No differences in MDA (1.46±0.04 mg/kg) or iron (0.22±0.01 mg/kg) were observed in processed milk. Cross effects analysis (treatment*cow) showed significant differences in calcium, copper and iron (P < 0.05).Sensory differences (P < 0.05), in treatment vs. control, suggested iron from water sources contributes to milk flavor changes. A case study with high and low (0.99; 0.014 mg/kg) iron treatments revealed no significant differences (P > 0.05) in mineral composition (0.23±0.06 mg/kg Fe) or MDA (0.77±0.03 mg/kg) of raw milk. Iron added to milk causes changes in oxidation; high levels of iron in bovine drinking water may not have observed effects.iii ACKNOWLEDGEMENTS

show abstract

Section: Implication Of Iron In Bovine Nutritionmentioning

confidence: 99%

Section: Implication Of Iron In Bovine Nutritionmentioning

confidence: 99%

Section: Implication Of Iron In Bovine Nutritionmentioning

confidence: 99%

Section: Experiments 2: Validation Of Inductively Coupled Plasma Mass mentioning

confidence: 99%

See 2 more Smart Citations

Effects of mineral content of bovine drinking water: Does iron content affect milk quality?

Mann¹,

Duncan²,

Knowlton³

et al. 2013

Journal of Dairy Science

View full text Add to dashboard Cite

show abstract

“…Among all various trace elements, zinc is very important and has an eff ective role in the human nutrition and body metabolism. This element is needed to catalyze more than 100 enzymes (Kahraman and Ustunol, 2012;Saper and Rash, 2009;Qin et al, 2009) and is important for immune function, protein synthesis, wound healing, DNA synthesis, and cell division (Hunt and www.food.actapol.net/ Nielsen, 2009;Walingo, 2009). During pregnancy, zinc is needed for normal growth and the development of newborns and it is needed during childhood and adolescence (Simmer and Thompson, 1985).…”

Section: Introductionmentioning

confidence: 99%

Properties of ice-cream fortiﬁed with zinc and Lactobacillus casei

Gheisari

Ahadi

Khezli

et al. 2016

Acta Sci Pol Technol Aliment

View full text Add to dashboard Cite

Background. In this study, the possible eff ects of zinc on physicochemical properties of ice cream and the survival of Lactobacillus casei during a 90 days storage at -18°C was investigated. Material and methods. Samples were divided into four experimental groups as follows: control, zinc fortifi ed ice cream, probiotic ice cream, zinc fortifi ed and probiotic ice cream. The physicochemical, texture, organoleptic properties and the survival of probiotics, were investigated. Results. Results showed that the addition of zinc did not aff ect the textural properties of ice creams. Viscosity and pH were independently decreased in all groups in the presence of zinc. A signifi cant increase in the lipid oxidation rate especially in the zinc fortifi ed group was also observed. The probiotic counts were maintained above the least advised quantities (10 6 cfu/g) which were subsequently reduced following the three months of storage. In the zinc fortifi ed samples, the counts were higher compared to the other groups with no zinc addition. The addition of probiotics and zinc had no signifi cant eff ect on the sensory properties of ice cream. Conclusion. As a fi nal conclusion, the commercial production of zinc fortifi ed ice cream is recommended.

show abstract

Information Sheets

2014

From Milk By‐Products to Milk Ingredients

View full text Add to dashboard Cite

Nutritional Aspects of Minerals in Bovine and Human Milks

Cited by 21 publications

References 204 publications

Effects of mineral content of bovine drinking water: Does iron content affect milk quality?

Effects of mineral content of bovine drinking water: Does iron content affect milk quality?

Properties of ice-cream fortiﬁed with zinc and Lactobacillus casei

Information Sheets

Contact Info

Product

Resources

About

Nutritional Aspects of Minerals in Bovine and Human Milks

Cited by 21 publications

References 204 publications

Effects of mineral content of bovine drinking water: Does iron content affect milk quality?

Effects of mineral content of bovine drinking water: Does iron content affect milk quality?

Properties of ice-cream forti&#64257;ed with zinc and Lactobacillus casei

Information Sheets

Contact Info

Product

Resources

About

Properties of ice-cream fortiﬁed with zinc and Lactobacillus casei