Abstract
Factors affecting milk and milk fraction composition, such as cream, are poorly understood, with most research and human health application associated with cow cream. In this study, proteomic and lipidomic analyses were performed on cow, goat, sheep and Bubalus bubalis (from now on referred to as buffalo), bulk milk cream samples. Confocal laser scanning microscopy was used to determine the composition, including protein, lipid and their glycoconjugates, and the structure of the milk fat globules. BLAST2GO was used to annotate functional indicators of cream protein. Functional annotation of protein highlighted a broad level of similarity between species. However, investigation of specific biological process terms revealed distinct differences in antigen processing and presentation, activation, and production of molecular mediators of the immune response. Lipid analyses revealed that saturated fatty acids were lowest in sheep cream and similar in the cream of the other species. Palmitic acid was highest in cow and lowest in sheep cream. Cow and sheep milk fat globules were associated with thick patches of protein on the surface, while buffalo and goat milk fat globules were associated with larger areas of aggregated protein and significant surface adsorbed protein, respectively. This study highlights the differences between cow, goat, sheep, and buffalo milk cream, which can be used to support their potential application in functional foods such as infant milk formula.
Highlights
IntroductionThe use of domestic animal milk and milk fractions for human nutrition for all life stages is well established [1]
Sheep, goat and buffalo milks were sourced from Isigny Sainte Mere (France) (Breeds, Holstein > Normandy > Jersey > Others), Beechmount Farm—Sheep Milk Ireland (Ireland) (Breeds, East Friesian and Lacaune), Ardsallagh (Ireland) (Breed, Saanen) and Macroom Bubalus bubalis Cheese (Ireland) (Breed, Mediterranean Italian), respectively
It has been reported that the natural total protein content in mature cow, goat, sheep and buffalo milk is 3%, 2.75%, 6.36% and 4.27%, respectively [22,23,24,25]
Summary
The use of domestic animal milk and milk fractions for human nutrition for all life stages is well established [1]. Significant technological advances associated with the characterisation of milk composition have been achieved, there remains limited detailed information on the composition, and change in composition over lactation, of milk and milk fractions from certain mammals. Factors influencing milk and milk fraction composition are yet to be understood. As reported by the Food and Agriculture Organization of the United Nations (FAOSTAT data, 2016), milk is produced and consumed in all the world’s countries with milk production predominantly associated with cow (82.7%), buffalo (13.3%), goat (2.3%), sheep (1.3%) and camel (0.4%). Milk and dairy products account for nearly 14% of the global agricultural trade, with a preference for whole milk powder and skimmed milk powder
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