The aim of this study was the evaluation of 15 days dietary regimen of depurinized (DP) milk (obtained using our patented technological procedures) or 1.5% fat UHT milk instead of standard chow diet, on rat thymus and bone marrow MyD88/Akt/p38, NF-κB, caspase-1 and endonuclease pathways, in relation to peripheral blood cell composition. To determine whether the reduced mass of the thymus is a c...

The goals of this study were to determine L-ascorbic acid concentrations in various milk products, and to evaluate the effect of storage time on L-ascorbic acid in milk. Commercial plain milk samples were obtained from either a raw-food market or a supermarket, in Mae Hia, Mueang District, Chiang Mai Province, Thailand, during July, 2008. The types of milk were separated based on fat percentage...

OBJECTIVE To compare four computed tomographic (CT) enteric contrasts (pasteurized whole milk, UHT whole milk, water, and diluted iodine contrast) in various aspects, including gastrointestinal (GI) distension, mural visualization, GI landmark distinction, taste, patients 'satisfaction, adverse effects, and prices. MATERIAL AND METHOD Sixty patients scheduled for whole abdominal CT at the pre...

EFFECTS OF STABILIZERS AND pH ADJUSTMENTS ON MILK PROTEINS IN UHT-TREATED CITRUS JUICE/SKIM MILK BLEND DRINK

Milk is the largest source of iodine in UK diets and an earlier study showed that organic summer milk had significantly lower iodine concentration than conventional milk. There are no comparable studies with winter milk or the effect of milk fat class or heat processing method. Two retail studies with winter milk are reported. Study 1 showed no effect of fat class but organic milk was 32.2% low...

An improved extraction and HPLC method for the simultaneous extraction and quantitation of retinol, α-tocopherol, α-tocotrienol and β-carotene was developed to analyze commercial whole/semi-skim/skim samples of raw/pasteurized/UHT milk in transparent plastic/glass bottles and Tetra Brik containers. The sample preparation method required prior saponification at 40oC for 15 min followed by n-hexa...

Fermentation of milk yields many other products apart from lactic acid. This study was carried out to monitor the progress of fermentation by measuring the total solute concentration i.e. osmolality in fermenting milk. Five samples each of raw milk, pasteurised milk and UHT (ultra-high temperature treated) milk were incubated aerobically without starter culture at 37°C for 3 days. Osmolality wa...

The relation between age gelation and proteolytic activity was investigated in this study, as proteolysis is considered to be one of the principal factors that cause gelation. Two different methods for measuring the proteolytic activity of milk samples were applied; the measurement of absorbance at 280 nm and the trinitrobenzene sulfonic acid (TNBS) method. The milk samples used were raw and UH...

Background: Aflatoxin M1 (AFM1) as a carcinogenic and toxic compound has considerable significance from public health viewpoint. The aim of this study was to determine the level of AFM1 in pasteurized and UHT milk in West-Azerbaijan province of Iran. Methods: A total of 360 commercial milk samples including 220 pasteurized milk and 140 ultra-high-temperature (UHT) milk were purchased randoml...