Introduction The use of pasteurized waste (i.e., nonsalable) milk as a liquid feed for calves has increased in recent years (NAHMS 2002; NAHMS 2007) due to greater availability of on-farm pasteurizers. Properly pasteurized waste milk can be a high-quality source of nutrients for young calves, and is oftentimes thought of as supporting superior calf health and performance compared with conventio...

The contents of total, free, and bound vitamin B2 (B2) in bovine milk and their distribution in four separate milk fractions, including milk during the early lactation stage, were estimated. The total B2 content in whole mature milk was 179 +/- 25 micrograms/100 g (n = 16), and its distribution in the cream, whey, skim milk membrane, and casein fractions was 6, 67, 9, and 18%, respectively. The...

Beverly Rubik July 18, 2012 A Pilot Study Raw milk is a colloid, in which fat globules of various sizes are dispersed within a watery phase of dissolved proteins, carbohydrates, vitamins, electrolytes and minerals, along with low levels of probiotic bacteria such as lactobacillus. The purpose of this pilot study is to examine whole milk—raw and processed— to look for any differences in its coll...

This study investigated whether intake of cow milk, naturally enriched with polyunsaturated fatty acids (PUFA, omega-3) and polyphenols (from propolis extract and vitamin E), from manipulation of cow's diet, would result in positive metabolic effects in rats from weaning until adulthood. Male Wistar rats were fed a standard chow diet or a hypercaloric diet (metabolically disturbed rats, obese) ...

Cow’s milk is a major component of most of our diets, but concerns about its ingestion have been in and out of public health dialogues for decades. Raw milk has long been associated with numerous foodborne illnesses and outbreaks due to enteric and opportunistic bacteria such as Brucella, Salmonella, Listeria monocytogenes, Yersinia, Campylobactor species, Staphylococcus aureus, and Escherichia...

Casein and whey proteins with and without heat treatment were obtained of whole milk and four commercial milks in Ecuador, and were hydrolyzed. Then, their capacity to inhibit the lipid peroxidation using the TBARS method was evaluated at concentrations of 0.02, 0.04, 0.2, and, 0.4 mg/mL. Native and heated hydrolysates of milk proteins present high inhibitions of lipid peroxidation with a dose ...