Model Cheddar cheeses were prepared from pasteurized milk artificially contaminated with high 10(4) to 10(5) CFU/ml) and low (10(1) to 10(2) CFU/ml) inocula of three different Mycobacterium paratuberculosis strains. A reference strain, NCTC 8578, and two strains (806PSS and 796PSS) previously isolated from pasteurized milk for retail sale were investigated in this study. The manufactured Chedda...

Milk fat is encapsulated in a milk fat globule membrane (MFGM) that contains bioactive glycoproteins and glycolipids. The MFGM inhibits infectivity of rotavirus (RV), activity that has been attributed to its glycoprotein and carbohydrate components. However, previous studies of proteins and oligosaccharides in the MGFM have not accounted for all the bioactivity associated with the complete MFGM...

BACKGROUND Milk products deviate from other carbohydrate-containing foods in that they produce high insulin responses, despite their low GI. The insulinotropic mechanism of milk has not been elucidated. OBJECTIVE The objective was to evaluate the effect of common dietary sources of animal or vegetable proteins on concentrations of postprandial blood glucose, insulin, amino acids, and incretin...

Acidic and basic fibroblast growth factors (FGF) were identified in bovine cheese whey after partial purification using a two step procedure. Cation-exchange chromatography produced a mitogen-rich extract which was loaded on to a heparin-sepharose column and eluted stepwise with 0.8, 1.2 and 2.0 M-NH4HCO3. Mitogenic activity was found in all three fractions by cell growth assays using Balb/c-3T...

A bench-scale, continuous vortex flow reactor (VFR), with a radius ratio, , equal to 0.48 and an aspect ratio, , equal to 11.19 was studied. This reactor may be used in the enzymatic hydrolysis of polypeptides obtained from sweet cheese whey with enzymes immobilized on agarose gel. Operational conditions were 2410 < Re < 11793 and 30-min residence time for glycerol-water, 14% w/w, 27C (Reax = 1...

Partial hydrolysis of whey proteins by enzymes immobilized on an inert support can either change or evidence functional properties of the produced peptides, thereby increasing their applications. The hydrolysis of sweet cheese whey proteins by alcalase, which is multipoint-immobilized on agarose gel, is studied here. A MichaelisMenten model that takes into account competitive inhibition by the ...

Milk samples with low (<500,000/ml), medium (500,000-1,000,000/ml) and high (1,000,000-2,000,000/ml) Somatic Cell Counts (SCC) were obtained from a flock of 120 Sarda breed ewes. Milk was analysed for chemical composition and rheological properties (Formagraph), and used for a laboratory scale cheesemaking. The milk of the three groups showed differences (P<0.01) in pH, lactose, whey protein an...