The Composition of Milk

Jenness, Robert

doi:10.1016/b978-0-12-436703-6.50007-7

Cited by 165 publications

(175 citation statements)

References 300 publications

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“…V and N samples had a similar content of oxygen, whereas, in sample A, this level was much higher and close to that found in the initial milk (7 mg·L -1 ) and in commercial raw milks reported by other authors [7]. Therefore, we assumed that aerated milk (sample A) has similar behaviour to mixed raw milk during heat treatment.…”

Section: Resultssupporting

confidence: 85%

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Dissolved air effects on lactose isomerisation and furosine formation during heat treatment of milk

Rada‐Mendoza

Villamiel

Olano

2002

Lait

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-The influence of dissolved air on lactose isomerisation and the Maillard reaction during heat treatment of milk was investigated, lactulose and furosine being the chemical parameters studied, respectively. For all treatments, the lowest contents of lactulose were found in samples bubbled with air, probably due to oxidative degradations during the heating of the milk. A lower formation of furosine was also detected in samples with air than in samples subjected to a previous de-aeration step. In the presence of oxygen, oxidative side reactions can take place leading to degradation of Amadori compounds. The results obtained in the present work point out the effect of dissolved air on lactose isomerisation and formation of Amadori compounds during the heat treatment of milk.Air / lactulose / furosine / heating / milk Résumé -Influence de l'air dissous sur l'isomérisation du lactose et la formation de furosine pendant le traitement thermique du lait. Nous avons étudié l'influence de l'air dissous sur l'isomé-risation du lactose et la réaction de Maillard, pendant le traitement thermique du lait, par le dosage du lactulose et de la furosine, respectivement. Pour tous les traitements, les teneurs les plus basses en lactulose se trouvent dans les échantillons traités avec l'air, probablement en raison de la dégradation oxydative du lactulose lors du chauffage du lait. La concentration en furosine est plus faible dans les échantillons contenant de l'air que dans les échantillons soumis à une étape préalable de dé-aération. En présence d'oxygène, des réactions oxydatives secondaires peuvent avoir lieu, provoquant la dégradation du composé d'Amadori. Ces résultats montrent que la concentration d'oxygène du milieu influence notablement le taux d'isomérisation du lactose ainsi que la formation du composé d'Amadori, lors du traitement thermique du lait.Air / lactulose / furosine / traitement thermique / lait 629

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Section: Resultssupporting

confidence: 85%

“…Commercial raw milk contains about 15 and 6 mg·L -1 of N 2 and O 2 , respectively [7]. The presence of remaining oxygen may have a negative effect on the nutritional characteristics of the product; thus, several vitamins such as ascorbic acid, riboflavin, folic acid and vitamin A can be degraded under oxidative conditions [4,19].…”

Section: Introductionmentioning

confidence: 99%

Dissolved air effects on lactose isomerisation and furosine formation during heat treatment of milk

Rada‐Mendoza

Villamiel

Olano

2002

Lait

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“…49 Of relevance, the mean calcium:phosphorus ratio in studies of human milk is approximately in the range of 2:1 by weight. 50 Referring to the calcium:phosphorus ratio, the Food and Nutrition Board that set the recommended dietary allowances (RDAs) as part of the Dietary Reference Intakes 51 noted that 'there is little or no evidence for relating the two nutrients, one to the other, during most of human life (p.154).' Nevertheless, the RDA that the Board set for calcium relative to that of phosphorus is equivalent to an ample calcium:phosphorus ratio of 1.4:1 for adults and 1.7:1 for adults aged 50 years and over.…”

Section: Phosphate Toxicitymentioning

confidence: 99%

Dysregulation of phosphate metabolism and conditions associated with phosphate toxicity

Brown

2015

BoneKEy Reports

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Phosphate homeostasis is coordinated and regulated by complex cross-organ talk through delicate hormonal networks. Parathyroid hormone (PTH), secreted in response to low serum calcium, has an important role in maintaining phosphate homeostasis by influencing renal synthesis of 1,25-dihydroxyvitamin D, thereby increasing intestinal phosphate absorption. Moreover, PTH can increase phosphate efflux from bone and contribute to renal phosphate homeostasis through phosphaturic effects. In addition, PTH can induce skeletal synthesis of another potent phosphaturic hormone, fibroblast growth factor 23 (FGF23), which is able to inhibit renal tubular phosphate reabsorption, thereby increasing urinary phosphate excretion. FGF23 can also fine-tune vitamin D homeostasis by suppressing renal expression of 1-alpha hydroxylase (1a(OH)ase). This review briefly discusses how FGF23, by forming a bone-kidney axis, regulates phosphate homeostasis, and how its dysregulation can lead to phosphate toxicity that induces widespread tissue injury. We also provide evidence to explain how phosphate toxicity related to dietary phosphorus overload may facilitate incidence of noncommunicable diseases including kidney disease, cardiovascular disease, cancers and skeletal disorders.

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“…Only when bicarbonate ions were in excess of citrate did bacteriostasis occur. Bovine milk contains 2-8 times as much citrate as human milk (Jenness, 1974) so that the effective bicarbonate concentration of bovine milk is much less than this and, as shown in Fig. 1, 0107 9 Tris -the bicarbonate-ion releaser -was about as effective as 0.04 % NaHCO.…”

Section: And Discussionmentioning

confidence: 97%

Bacteriostasis ofEscherichia coliby milk: II. Effect of bicarbonate and transferrin on the activity of infant feeds

Dolby¹,

Stephens²,

Honour³

1977

J. Hyg.

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SUMMARYFresh human and bovine milk are bacteriostatic in vitro for only some (milksensitive) strains of E. coli. The addition of bicarbonate to the test system potentiates the bacteriostasis so that otherwise milk-resistant strains are inhibited. By titration ofthe bicarbonate in the milk, it is possible to determine the minimum concentration that will activate milk against a milk-resistant strain but be ineffective in boiled milk, i.e. it potentiates a heat-labile system in milk and does not merely exert a direct toxic effect. This concentration is lower for human milk than for cows' milk and can be reduced even further by the addition of more iron-binding protein.Lactoferrin and bicarbonate may be present in the gut of the newborn. In an attempt to imitate conditions in the infant gut, we therefore reinvestigated, in vitro and in the presence of added bicarbonate and transferrin, the bacteriostatic activity against E. coli of fresh breast-milk, commercial bottle-milk, and mixtures of these as fed to infants in this study. The results, and information about events in vivo deduced from the ratio of milk-sensitive to milk-resistant strains of E. coli isolated from babies' stools, suggest that neonatal intestinal secretions may contribute to the bacteriostatic activity of their feeds so that (1) in fully breastfed babies all strains of E. coli are inhibited to the same extent; there is no selection on the basis of milk sensitivity and equal numbers of strains resistant and sensitive to milk are found in the stools; (2) in fully bottle-fed babies E. coli is not inhibited since the milk is non-bacteriostatic and again there is no selection; (3) in babies fed at the breast but bottle-milk supplemented, only milk-sensitive strains are inhibited; milk-resistant strains are not, and preferentially colonize the large intestines.

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The Composition of Milk

Cited by 165 publications

References 300 publications

Dissolved air effects on lactose isomerisation and furosine formation during heat treatment of milk

Dissolved air effects on lactose isomerisation and furosine formation during heat treatment of milk

Dysregulation of phosphate metabolism and conditions associated with phosphate toxicity

Bacteriostasis ofEscherichia coliby milk: II. Effect of bicarbonate and transferrin on the activity of infant feeds

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