The nutritional, physicochemical, and functional properties of milk are affected by thermal processing. Buffalo make a substantial contribution to global production but there have been comparatively few studies on how processing affects the buffalo milk. This paper critically reviews current knowledge regarding changes during storage milk, milk-based products, buffalo-bovine blends. Heating res...

Twenty four primiparous and multiparous Holstein cows on early lactation, beginning five weeks postpartum, were used for four weeks to investigate the effects of supplemention of rumen-protected choline (RPC) or vitamin E on milk yield, milk composition, dry matter intake, body condition score and body weight. The cows were randomly assigned to one of the following treatments: I)no supplement (...

twenty four primiparous and multiparous holstein cows on early lactation, beginning five weeks postpartum, were used for four weeks to investigate the effects of supplemention of rumen-protected choline (rpc) or vitamin e on milk yield, milk composition, dry matter intake, body condition score and body weight. the cows were randomly assigned to one of the following treatments: i)no supplement (...

Most of the scanty literature on the major constituents of sow’s milk is old, and nothing has to our knowledge been published on its vitamin composition, with the exception of the fragmentary information about vitamins A and C mentioned below. Probably the main reason for this relative lack of information is the difficulty of obtaining satisfactory samples of sow’s milk. This difficulty is stre...

Among mammals, milk constituents directly influence the ecology of the infant's commensal microbiota. The immunological and nutritional impacts of breast milk and microbiota are increasingly well understood; less clear are the consequences for infant behavior. Here, we propose that interactions among bioactives in mother's milk and microbes in the infant gut contribute to infant behavioral phen...

Milk secretion may be looked upon as a two-step process. The first step consists in the passage of the materials for the formation of milk from the blood stream into the gland cells. In the second step these materials are organized by the gland cells into the constituents of milk, when they are then passed into the alveolar spaces of the udder. The question arises as to what may be the motivati...