Use of Assʼ Milk in Multiple Food Allergy

Iacono, Giuseppe; Carroccio, Antonio; Cavataio, F.; Montalto, Giuseppe; Soresi, Maurizio; Balsamo, V.

doi:10.1097/00005176-199202000-00010

Cited by 130 publications

(96 citation statements)

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“…However, seroproteins represent 37% of the proteic content in donkey's milk compared with 17% in cow's milk. The richness in whey protein content of donkey's milk, as in all one-stomached animals, makes it more favorable for human nutrition [8,11]. As expected, lysozyme was present at very high concentrations (> 3 g·L -1 ).…”

Section: Physical-chemical Traits Of the Raw Milkmentioning

confidence: 86%

“…Donkey's milk has a composition similar to that of mare's milk [20], but is characterized by a higher lysozyme [7] content, which makes it somewhat selective with regards to the bacteria it can host. Its consumption, though extremely limited, has increased due to pediatric studies carried out over the last decade for the treatment of intolerance to cow's milk in young children [6,8,11]. It is not used, either fresh or after fermentation, in the diets of adults even if it has been suggested to have favorable pharmaceutical and nutritional properties [9,10,20].…”

Section: Introductionmentioning

confidence: 99%

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Use of donkey’s milk for a fermented beverage with lactobacilli

Chiavari

Coloretti

Nanni

et al. 2005

Lait

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-The possibility of producing a fermented beverage from donkey's milk using the probiotic bacterial strains Lactobacillus rhamnosus AT 194, CLT 2/2, and Lactobacillus casei LC 88, isolated from Parmigiano Reggiano cheese was investigated. The chemical-physical and microbiological properties of the raw milk demonstrated that it has a low microbiological load and an elevated content of lysozyme. The bacterial strains employed for fermentation had a good growth capacity in donkey's milk only after an initial adaptation phase. An extremely high percentage of viable bacteria were found in the final beverage, even after a 30-day shelf life. Likewise, the activity of lysozyme was virtually unchanged with respect to initial values. Sensorial analysis permitted the individuation of differences between the three bacterial strains used for fermentation in terms of descriptors relative to aromatic-olfactory qualities. Based on the above results, technology can be proposed for production of a fermented beverage from donkey's milk that can be utilized by small producers. This would allow the production of a beverage that would be well accepted by consumers interested in a product with favorable therapeutic properties integrated with probiotic bacteria. CLT 2/2 et la souche Lactobacillus casei LC 88 toutes isolées du fromage Parmigiano Reggiano. Le lait, caractérisé du point de vue physico-chimique et microbiologique, a comme caractéristiques prédominantes une charge microbienne faible et un contenu en lysozyme élevé. Les souches utilisées ont montré une bonne capacité de développement dans le lait d'ânesse seulement après une phase d'adaptation. Les bactéries inoculées sont restées vivantes plus de trente jours dans les boissons obtenues, garantissant ainsi une longue durée de conservation. Au terme de l'essai, l'activité du lysozyme n'a présenté aucune variation sensible par rapport à l'activité initiale. L'analyse sensorielle à laquelle ont été soumises les boissons fermentées a permis de discriminer les différences induites par les trois souches utilisées en ce qui concerne quelques descripteurs relatifs au tableau aromatique et olfactif. Une technologie de production d'une boisson fermentée applicable à de petits ateliers artisanaux a donc été proposée, permettant d'obtenir un produit en mesure d'être accepté par un consommateur intéressé à la fois par les caractéristiques thérapeutiques du lait d'ânesse et les propriétés bénéfiques pour la santé des bactéries probiotiques.

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Section: Physical-chemical Traits Of the Raw Milkmentioning

confidence: 86%

Section: Introductionmentioning

confidence: 99%

Use of donkey’s milk for a fermented beverage with lactobacilli

Chiavari

Coloretti

Nanni

et al. 2005

Lait

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“…Jennet milk proprieties as human food have recently been rediscovered and studied in Italy. Indeed different studies have investigated its chemical, physical, hygienic, health and nutritional characteristics (Iacono et al, 1992;Fiat et al, 1993;Froetschel, 1996;Meisel, 1997;Carroccio et al, 2000;Salimei et al, 2001;Iannolino et al, 2005;Monti et al, 2005). Nowadays in Italy, consumers can only buy jennet milk directly from the farmers through the authorization of the Local Health Agency (ASL), thanks to the old legal decree number 994 issued in 1929.…”

Section: Introductionmentioning

confidence: 99%

The effects of different milking intervals and milking times per day in jennet milk production

Alabiso

Giosuè

Alicata

et al. 2009

Animal

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In their first 150 days of lactation, nine Ragusana jennets were investigated at the 'Istituto Sperimentale Zootecnico per la Sicilia' (ISZS) in Palermo, to study the effects of different milking typologies on milk production. The jennets were kept in a paddock and were fed hay ad libitum and concentrate (3.5 kg jennet/day). From post-foaling day 21, every 3 weeks individual milk amounts were recorded, and individual milk samples were collected and analyzed for the main qualitative parameters. The compared theses were: two daily milking times with 6-and 3-h intervals; and two, three and eight daily milking times with 3-h interval. The jennets were manually milked. The foals were separated from the jennets at 0800 h, and after the last milking the foals were housed with the jennets. During the day with eight milkings, the milk yield from the jennets was fed to their respective foals, through bottles. The 6-h milking interval produced more milk (119%) per session than the 3-h interval ( P < 0.01). The fat content per session, with the eight-time milking frequency ( P < 0.001), was greater than the others. For each milking typology, the lactation stage had a similar effect on almost all the considered variables. When observing the eight-milking times, the fat content (%) increased from 1100 to 0500 h ( P < 0.001). The milk yield and the fat percentage produced by two-, three-and eight-milking times were positively correlated.

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“…Jennet milk as human food is hypoallergenic for patients affected by Cow Milk Protein Allergy and multiple food allergies. For these pathologies, jennet milk represents the best alternative to other types of milk (Iacono et al, 1992).…”

Section: Introductionmentioning

confidence: 99%

Jennet milk production during the lactation in a Sicilian farming system

Giosuè

Alabiso

Russo

et al. 2008

Animal

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In Italy, the interest for jennet milk production has recently developed. An 18-month-long experiment was carried out on a jennet farm near Milo (CT), where 24 jennets, which derived from the Ragusana breed, were tested for milk yield and composition over an entire lactation period. The jennets were fed with hay and concentrate in a large paddock. From the 28th post-foaling day to the end of the lactation, the jennets were machine-milked twice a day with an in-between milking interval of 5 h. The milk amount from each jennet was recorded every 3 weeks and individual samples were collected and analyzed for fat, protein, casein, non-proteic nitrogen, lactose and somatic cell count. This study showed that jennets at Sicilian latitudes are not seasonal polyestrous. The daily milk yield, the length of lactation and the milk characteristics varied depending on the foaling season. The total average milk production was 490 6 36 kg in 295 6 12 post-foaling days, considering two milking records per day. During the lactation, milk yield decreased constantly from 1.98 to 1.28 kg/jennet per day. When looking at the jennet milk quality during lactation, the percentage of fat and protein decreased, while the lactose percentage increased, according to a tendency apparently unique for equines when compared to the ruminants. When looking at the productive season, spring generally gave the best qualitative and quantitative results. Based on these results, jennet milk yield and quality could be improved; furthermore, jennet milk production may turn out to be a profitable business.

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Use of Assʼ Milk in Multiple Food Allergy

Cited by 130 publications

References 0 publications

Use of donkey’s milk for a fermented beverage with lactobacilli

Use of donkey’s milk for a fermented beverage with lactobacilli

The effects of different milking intervals and milking times per day in jennet milk production

Jennet milk production during the lactation in a Sicilian farming system

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