Relationship between somatic cell counts and the properties of yoghurt made from ewes’ milk

Quintana, Ana María Vivar; Mano, E. Beneitez De La; Revilla, I.

doi:10.1016/j.idairyj.2005.03.006

Cited by 34 publications

(42 citation statements)

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“…The properties of yogurt (level of acidity, fatty acid [FA] composition and aromatic compounds), its nutritional value, and its sensorial profile are influenced by the composition of the milk used to prepare it, as by the processing conditions and the activity of the inocula during fermentation [13,14]. Ewe’s milk is especially suitable for making yogurt, owing to its high levels of protein and total solid content, with respect to cow’s milk, and higher content in minerals, vitamins, and fat [15].…”

Section: Introductionmentioning

confidence: 99%

Effect of ewe’s (semi-skimmed and whole) and cow’s milk yogurt consumption on the lipid profile of control subjects: a crossover study

Olmedilla‐Alonso

Nova-Rebato

García-González³

et al. 2017

Food & Nutrition Research

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Yogurt is the most widely consumed fermented milk product worldwide. Studies have mainly used milk and dairy products from cow, which have a lower fat content than those from ewe and a different lipid profile. This study investigated the effect on the lipid profile of control subjects of three different set yogurts: (a) semi-skimmed ewe´s milk yogurt (2.8% milk fat); (b) whole ewe´s milk yogurt (5.8 % milk fat); (c) cow´s milk yogurt (3 % milk fat). A randomized crossover study included 30 healthy adults (16 women) to consume 250 g/yogurt/day during three consecutive 5-weeks periods separated by 4-week washouts. Blood samples were collected at the start and end of each period for the analysis of serum cholesterol (total, HDL-, LDL-) and triglycerides. We found no differences in the serum concentrations of lipid and lipoprotein fractions of the volunteers after the intake of any of the three types of yogurts. When the volunteers were grouped into two risk groups of risk according to their total cholesterol/HDL cholesterol ratio, the same differences between the groups in terms of the cholesterol (HDL-, LDL-) and triglyceride responses at baseline and after yogurt intake were found, with no effects due to the different types of yogurts. Moreover, we performed compositional analysis of the yogurts including determination of protein, fat, minerals and fatty acids (FA). Contents in protein, calcium, magnesium, non-protein nitrogen and some FA (mainly short-chain-FA) were higher for ewe’s than for cow’s milk yogurt. n6-n3 ratio was lower in the ewe’s milk yogurt. In conclusion, yogurt intake, from ewe’s and cow’s milk, at levels of consumption compatible with a varied diet, neither decreases nor increases plasma lipoprotein cholesterol levels in apparently healthy individuals. As ewe’s milk yogurt has a high content of macro- and micronutrients, certain target populations could benefit from its consumption.

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Section: Introductionmentioning

confidence: 99%

Effect of ewe’s (semi-skimmed and whole) and cow’s milk yogurt consumption on the lipid profile of control subjects: a crossover study

Olmedilla‐Alonso

Nova-Rebato

García-González³

et al. 2017

Food & Nutrition Research

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“…On the other hand the worst RCQ (class: 2.28) was found in the group with the lowest SCC. somatic cell count, ewe's milk composition, milk properties, quality of rennet curd, relationships Mléčná žláza je nedílnou součástí obranného systému samic savců, proto mléko běžně obsahuje urči-tou hladinu somatických buněk (Vivar-Quintana et al, 2006). Hlavním typem buněk v mléce ovcí jsou buňky z krve (hlavně makrofágy, leukocyty a lymfocyty), jejichž podíl činí cca 90 % z celkového počtu, přičemž zbytek představují buňky mléčné žlázy (Bencini, 2001).…”

Section: 123unclassified

“…Hlavním typem buněk v mléce ovcí jsou buňky z krve (hlavně makrofágy, leukocyty a lymfocyty), jejichž podíl činí cca 90 % z celkového počtu, přičemž zbytek představují buňky mléčné žlázy (Bencini, 2001). Mezi nejvýznamnější faktory, jež ovlivňují PSB v ovčím mléce, patří věk, pořadí a fáze laktace, zdravotní stav mléčné žlázy, stres a klimatické podmínky (Pirisi et al, 2000; Albenzio et al, 2004a Vivar-Quintana et al, 2006. V mnoha zemích se počet somatických buněk využívá jako indikátor zdravotního stavu mléčné žlázy a kvality mléka (Harmon, 1994; Boyazoglu a Morand-fehr, 2001a Albenzio et al, 2004.…”

Section: 123unclassified

“…V mnoha zemích se počet somatických buněk využívá jako indikátor zdravotního stavu mléčné žlázy a kvality mléka (Harmon, 1994; Boyazoglu a Morand-fehr, 2001a Albenzio et al, 2004. PSB v mléce se výrazně zvyšuje při bakteriální infekci, poškození tkání nebo zánětlivém procesu ovlivňujícím mléčnou žlázu (Vivar-Quintana et al, 2006). Za těchto okolností dochází k transferu bílých krvinek, hlavně neutrofilních leukocytů, z krve do mléčné žlázy a významně se mění relativní podíl různých typů buněk v mléce (Pirisi et al, 2000).…”

Section: 123unclassified

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Effect of somatic cell count on ewe's milk composition, its properties and the quality of rennet curd

Novotná¹,

Kuchtík²,

Dobeš³

et al. 2014

Acta Univ. Agric. Silvic. Mendelianae Brun.

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“…Internacionalmente, os aspectos da etiologia, epizootiologia, diagnóstico e estratégias de controle e prevenção da mastite são amplamente abordados e discutidos (Contreras et al 2007, Vliegher et al 2012, Kulkarni & Kaliwal 2013, Paul & Ganguly 2014, assim como os impactos desta doença na qualidade dos produtos lácteos e a tecnologia a ser aplicada no processamento dos mesmos (Vivar-Quintana et al 2006, Fernandes et al 2007, Le Maréchal et al 2011b. No Brasil, nos últimos 10 anos conta-se somente com uma compilação de informação sobre a mastite em pequenos ruminantes (Peixoto et al 2010b), sendo escassa ou praticamente nula em outras espécies.…”

Section: Introductionunclassified

Mastites em ruminantes no Brasil

et al. 2016

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Resumo: A mastite é uma doença complexa e considerada uma das principais causas de perdas à indústria leiteira mundial. Objetivou-se com esta revisão compilar informações dos últimos dez anos sobre a mastite em ruminantes no Brasil. A prevalência da mastite subclínica chega a 48,64% na espécie bovina, 30,7% na espécie caprina, 31,45% na espécie ovina e 42,2% na espécie bubalina, destacando-se a etiologia por Staphylococcus spp. Os fatores de risco associados à ocorrência de mastite estão relacionados a problemas no saneamento ambiental e ao manejo dos animais. As bactérias isoladas do leite mastítico apresentam maior percentual de resistência a penicilina, ampicilina, amoxicilina e neomicina e a utilização de técnicas moleculares no diagnóstico dos agentes causadores de mastites no país, ainda é escassa o que dificulta a obtenção de um diagnóstico mais rápido, sensível e específico.

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Relationship between somatic cell counts and the properties of yoghurt made from ewes’ milk

Cited by 34 publications

References 10 publications

Effect of ewe’s (semi-skimmed and whole) and cow’s milk yogurt consumption on the lipid profile of control subjects: a crossover study

Effect of ewe’s (semi-skimmed and whole) and cow’s milk yogurt consumption on the lipid profile of control subjects: a crossover study

Effect of somatic cell count on ewe's milk composition, its properties and the quality of rennet curd

Mastites em ruminantes no Brasil

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