Cow Milk Powder Research Articles

Chitosan and its derivatives regulate lactic acid synthesis during milk fermentation.

The influence of chitosan's physicochemical characteristics on the functionality of lactic acid bacteria and the production of lactic acid remains very obscure and contradictory to date. While some studies have shown a stimulatory effect of oligochitosans on the growth of Lactobacillus spp, other studies declare a bactericidal effect of chitosan. The lack and contradiction of knowledge prompted us to study the effect of chitosan on the growth and productivity of L. bulgaricus in the presence of chitosan and its derivatives. We used high molecular weight chitosan (350 kDa) and oligochitosans (25.4 and 45.3 kDa). The experiment was carried out with commercial strain of L. bulgaricus and the low fat skim cow milk powder reconstituted with sterile distilled water. After fermentation, dynamic viscosity, titratable acidity, pH, content of lactic acid, colony forming units, chitosan and oligochitosans radii were measured in the samples. Fermented dairy products were also examined using sodium dodecyl sulfate electrophoretic analysis, gas chromatography-mass spectrometry and light microscopy. The results of the study showed that when L. bulgaricus was cultured in the presence of 25.4 kDa oligochitosans at concentrations of 0.0025%, 0.005%, 0.0075% and 0.01%, the average rate of LA synthesis over 24 hours was 11.0 × 10-3 mol/L/h, 8.7 × 10-3 mol/L/h, 6.8 × 10-3 mol/L/h, 5.8 × 10-3 mol/L/h, respectively. The 45.3 kDa oligochitosans had a similar effect, while the average rate of lactic acid synthesis in the control sample was only 3.5 × 10-3 mol/L/h. Notably, 350 kDa chitosan did not affect the rate of lactic acid synthesis compared with the control sample. Interestingly, interaction of chitosan with L. bulgaricus led to a slowdown in the synthesis of propanol, an increase in the content of unsaturated and saturated fatty acids, and a change in the composition and content of other secondary metabolites. The quantity of L. bulgaricus in a sample with 0.01% chitosan exceeded their content in the control sample by more than 1,700 times. At the same chitosan concentration, the fermentation process was slowed down, increasing the shelf life of the fermented milk product from 5 to 17 days while maintaining a high content of L. bulgaricus (6.34 × 106 CFU/g).

Rapid identification method of milk powder from different animals based on Raman spectroscopy

This study developed an efficient method for identifying and quantitatively analyzing animal-origin milk powders using Raman spectroscopy combined with chemometrics. By employing the MultiClassClassifier model, the method achieved high accuracy in distinguishing various types of animal-origin milk powders, with sensitivity and specificity both exceeding 80% and an overall accuracy of 93%. Furthermore, the quantitative models based on Partial Least Squares Regression and Support Vector Machine Regression exhibited excellent linear correlations, with both Root Mean Square Error and Mean Relative Error below 0.2. These models successfully quantified adulteration in camel, mare, and donkey milk powders in comparison to goat and cow milk powders. The study's approach not only holds significant promise for detecting adulteration in specialty milk powders but also demonstrates wide applicability in analyzing other powdered adulterants.

Quality Assessment of Reconstructed Cow, Camel and Mare Milk Powders by Near-Infrared Spectroscopy and Chemometrics.

Milk powders are becoming a major attraction for many industrial applications due to their nutritional and functional properties. Different types of powdered milk, each with their own distinct chemical compositions, can have different functionalities. Consequently, the development of rapid monitoring methods is becoming an urgent task to explore and expand their applicability. Lately, there is growing emphasis on the potential of near-infrared spectroscopy (NIRS) as a rapid technique for the quality assessment of dairy products. In the present work, we explored the potential of NIRS coupled with chemometrics for the prediction of the main functional and chemical properties of three types of milk powders, as well as their important processing parameters. Mare, camel and cow milk powders were prepared at different concentrations (5%, 10% and 12%) and temperatures (25 °C, 40 °C and 65 °C), and then their main physicochemical attributes and NIRS spectra were analyzed. Overall, high accuracy in both recognition and prediction based on type, concentration and temperature was achieved by NIRS-based models, and the quantification of quality attributes (pH, viscosity, dry matter content, fat content, conductivity and individual amino acid content) also resulted in high accuracy in the models. R2CV and R2pr values ranging from 0.8 to 0.99 and 0.7 to 0.98, respectively, were obtained by using PLSR models. However, SVR models achieved higher R2CV and R2pr values, ranging from 0.91 to 0.99 and 0.80 to 0.99, respectively.

Metric-based meta-learning combined with hyperspectral imaging for rapid detection of adulteration in domain-shifted camel milk powder

Camel milk powder possesses high nutritional and economic value. The adulteration of camel milk powder with other varieties seriously compromises consumer rights. In the practical application of hyperspectral analysis for camel milk powder detection, the sample categories used for testing often differ from those used to construct the model. As a learning approach adept at domain-shifted and few shot scenarios, meta-learning is employed to tackle this issue. In this study, we used camel milk powder adulterated with cow milk powder as training samples and adulterated with goat milk powder as test samples. In the detection of eleven adulteration levels, the detection accuracy for pure camel milk powder reached 98.92%. Notably, the detection accuracy for the less conspicuous 70% adulteration level achieved 77.69%. The comprehensive detection accuracy of meta-learning reached 84.4%, showcasing notable improvements compared to SVM, BP, and CNN, which saw increases of 24.67%, 28.16%, and 18.4%, respectively. The detailed analysis of feature vectors and contributions substantiates the reliability and stability of the meta-learning-based qualitative analysis. The introduction of meta-learning methods is poised to make significant contributions to rapid detection by relevant testing agencies and the protection of consumer rights.

Raman spectroscopy-based authentication of powder goat milk adulteration with cow milk

This study introduces, for the first time, the utilization of a handheld Raman spectrometer in conjunction with Data-Driven Soft Independent Modeling of Class Analogy (DD-SIMCA) for the authentication of powdered goat milk (target class) against adulteration with powdered cow milk. Since the representativeness of the target class is the first critical step to construct a model without overfitting or underfitting, especially when dealing with a few numbers of target samples, three distinct validation strategies (approaches 1, 2, and 3, respectively), incorporating no partitioning of the target samples, Procrustes cross-validation, and Kennard-Stone-based partitioning, were assessed. Moreover, the spectral data underwent preprocessing techniques including offset correction (OFF), multiplicative scatter correction (MSC), standard normal variate transformation (SNV), and Savitzky-Golay derivative (SGD). Achieving a correct classification rate of 100% for all studied samples using MSC for approaches 1 and 2, and SGD for approach 3, underscores the robustness of Raman spectroscopy in furnishing pertinent analytical insights for the authentication of pure powdered goat milk, with a significance level of 0.01. This methodology furnishes distinct spectral signatures associated with the macromolecular composition, particularly fats, proteins, carbohydrates, and carotenoids, facilitating the detection of adulterations as low as 1% w/w of cow milk added to powdered goat milk. Thus, the proposed method offers a rapid and reliable on-site screening tool, consonant with the principles of green food analysis, especially advantageous in situations where identifying the type and/or nature of the adulterants is not feasible.

ELISA based Monitoring and Quantification of Tetracycline Residues in Fresh and Powdered Cow Milk Commercialized in Constantine Region (Northeast Algeria)

Background: This study aimed to identify tetracycline residues in milk consumed in the region of Constantine (northeast Algeria) using ELISA based tetracyclin kit. Methods: A total of 180 samples were analyzed (fresh cow milk and imported powdered milk). To compare ELISA and HPLC detection values, 22 fresh milk ELISA positive samples were confirmed by HPLC analysis. Result: 92.5% of fresh milk samples contained tetracycline residues at values between 5 and 74 µg/L and 33.3% of the samples showed concentrations between 49 and 74 µg/L, that exceed the MRLs recommended by the FDA. No significant differences (p greater than 0.01) were found between the values obtained by the two methods.

Discriminant Analysis of Aroma Differences between Cow Milk Powder and Special Milk Powder (Donkey, Camel, and Horse Milk Powder) in Xinjiang Based on GC-IMS and Multivariate Statistical Methods.

In order to explore the aromatic differences between Xinjiang cow milk powder and specialty milk powder (donkey, camel, and horse milk powder), Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) analysis was employed to investigate the volatile compounds in these four types of milk powders. A total of 61 volatile substances were detected, with ketones, aldehydes, and alcohols being the primary flavor components in the milk powders. While the aromatic components of the different milk powders showed similarities in terms of types, there were significant differences in their concentrations, exhibiting distinct characteristics for each type. The Partial Least Squares Discriminant Analysis (PLS-DA) showed that there were 15, 14, and 23 volatile compounds that could be used for discrimination of cow milk powder against specialty milk powders, respectively. And it was validated by Receiver Operating Characteristic (ROC) analysis, and finally, 8, 6, and 19 volatile compounds were identified as valid differential marker substances. To facilitate visual discrimination between the different milk powders, we established GC-IMS fingerprint spectra based on the final discriminant markers. These studies provide theoretical guidance for the application of volatile compounds to discriminate adulteration of milk powder marketed in Xinjiang.

A Rapid RPA-CRISPR/Cas12a Detection Method for Adulteration of Goat Milk Powder.

Because of the serious adulteration of goat milk, the rapid on-site detection of goat milk powder adulteration is needed. In this study, the CRISPR/Cas12a detection system combined with recombinase polymerase amplification (RPA) was employed to qualitatively detect the adulteration of goat milk powder with cattle-derived components. Specific primers and crRNA were designed and screened. After the optimization of RPA and the Cas system, the RPA-CRISPR/Cas12a detection method was established. The detection can complete the rapid identification of cattle-derived components in 45 min, without the assistant of large equipment. The absolute detectability of the RPA-CRISPR/Cas12a assay could reach 10-2 ng/μL for cattle genomic DNA, and 1% (w/w) for cattle milk powder, which is suitable to meet the testing requirements for on-site detection. In total, 55 commercial goat milk powder products were collected for blind testing. The results showed that 27.3% of the samples were adulterated with cattle ingredients, revealing a serious adulteration situation in goat milk powder market. The RPA-CRISPR/Cas12a assay established in this research exhibited its potential for practical use of on-site detection to detect cow milk powder in goat milk powder and can provide reliable technical reference for combating food fraud of adulteration of goat milk products.

Characterization of ice cream analogue from orange-fleshed sweet potato

This study centered on the effects of partial replacement of cow milk powder (CMP) with cooked orange-fleshed sweet potato (OFSP) residue on the quality of ice cream analogue with a view of elucidating the possible utilization of OFSP in ice cream production using a Completely Randomized Design. Ice cream analogue mixes were formulated from CMP, OFSP and other ingredients by decreasing the quantity of CMP from 800 to 0 g while increasing the quantity of OFSP from 0 to 800 g. The mixes were whipped, packed in a plastic container, frozen quickly and then stored at -18oC. The products were evaluated for chemical, physical and sensory properties using standard methods. Data generated were subjected to Analysis of Variance, while means were separated using Duncan Multiple Range Test at p<0.05. The crude protein, minerals except for iron, total soluble solids, overrun and foam stability decreased significantly, while crude fibre, β-carotene and melt rate increased significantly with an increase in OFSP residue in the product. The overall acceptability scores for samples containing 100 g OFSP and 300 g OFSP residue were not significantly different from the sample without OFSP residue (control). The results suggested the possibility of substituting OFSP residue for CMP up to 37.5% of a blend of OFSP and CMP in ice cream production.

Comparative Study on Antioxidant Capacity, Oxidative Changes and in vitro Digestibility of Spray Dried Camel, Goat and Cow Milk Powder during Accelerated Storage

Comparative Study on Antioxidant Capacity, Oxidative Changes and in vitro Digestibility of Spray Dried Camel, Goat and Cow Milk Powder during Accelerated Storage

Sensory evaluation of flavoring agent addition in soy-based beverage

Soy-based beverages offer numerous health benefits, but the presence of lipoxygenases causes an unpleasant off-flavor sensation that hinders acceptability. The addition of a suitable flavoring agent has been shown to enhance the acceptability of soy-based beverages. This study aimed to investigate preferences towards two flavored variants of soy-based beverages: original chocolate made from cocoa powder and vanilla made from vanilla essence. Before comparing the sensory parameters, which included appearance, taste, odor, texture, and overall assessment, the ratio of basic components such as soy and cow milk powder, sugar, and maltodextrin was studied. Fifty-seven untrained panelists evaluated the three flavored variants of soy-based beverages. The chocolate-flavored soy-based beverage received a significantly higher score in taste, odor, texture, and overall assessment (α = 0.05). Hence, adding cocoa powder as a flavoring agent in soy-based beverages effectively improved the sensory attributes.

Identification and Authentication of Cow Milk Powder Using a Smartphone and Chemometric Analysis

Identification and Authentication of Cow Milk Powder Using a Smartphone and Chemometric Analysis

Enzyme-Linked Aptamer Kits for Rapid, Visual, and Sensitive Determination of Lactoferrin in Dairy Products.

Lactoferrin (Lf), as a popular nutritional fortification in dairy products, has the ability regulate the body's immune system and function as a broad-spectrum antibacterial, which is of great significance to the growth and development of infants and children. Herein, an indirect competitive enzyme-linked aptamer assay (ELAA) kit was established for rapid, sensitive, and visual determination of Lf in dairy products. In the construction, the Lf aptamer was conjugated with horseradish peroxidase (HRP) as the recognition probe and aptamer complementary strand (cDNA) were anchored onto the microplate as the capture probe. The recognition probes were first mixed with a sample solution and specifically bound with the contained Lf, then added into the microplate in which the free recognition probes in the mixture were captured by the capture probe. After washing, the remaining complex of cDNA/Aptamer/HRP in the microplate was conducted with a chromogenic reaction through HRP, efficiently catalyzing the substrate 3, 3', 5, 5'-tetramethylbenzidine (TMB), therefore the color shade would directly reflect Lf concentration. Under the optimization conditions, a good linear relationship (R2, 0.9901) was obtained in the wide range of 25-500 nM with the detection limit of 14.01 nM and a good specificity, as well as the reliable recoveries. Furthermore, the ELAA kits achieved the Lf determination with an accuracy of 79.71~116.99% in eleven samples, which consisted of three kinds of dairy products: including goat milk powder, cow milk powder, and nutrition drop. Moreover, the results were also validated by the high-performance capillary electrophoresis (HPCE) method. The ELAA kit provides a simple and convenient determination for Lf in dairy products, and it is highly expected to be commercialized.

Effect of lactose-free milk powder on lactose intolerance symptoms and nutritional status of pet dogs

The effects of standard cow, goat and lactose-free cow milk powder on lactose intolerance symptoms and the nutritional status of dogs was studied. Forty adult Springer Spaniels with lactose intolerance were randomly allocated into four groups with ten dogs each and fed one of the milk powders or water for 21 d. The milk powders were reconstituted daily by diluting 10 g milk powder to 60 g water and 2 g milk powder/kg body weight was provided ad libitum and refusals were monitored daily. Lactose intolerance was assessed by faecal composition and pH, water and lactose contents. Biochemical markers for nutritional status were analysed. Feeding intolerance and lactose in faecal samples were observed in dogs fed the standard cow and goat milk powder, but not for the lactose-free milk powder or control groups. The high- and low-density lipoprotein cholesterol increased in all milk powder groups, while there were no other differences in nutritional status measurement. The results suggested that feeding lactose-free milk powder to dogs with lactose intolerance reduced the occurrence of symptoms, thereby enhancing the health and wellbeing of dogs.

Green Technology for Pork Loin Wet Curing-Unconventional Use of Cow and Soy Milk Treated with Non-Thermal Atmospheric Plasma.

This study was conducted to evaluate the possibility of using plasma-activated cow and soy milk powders as a substitute for sodium nitrite for wet curing of pork meat (m. longissimus thoracis et lumborum). Pork loin slices were cured for 4 d at refrigerate conditions in four brines: water + salt (NC group), water + salt + sodium nitrite (PC group), water + salt + plasma-activated cow milk powder (B1 group), and water + salt + plasma-activated soy milk powder (B2 group). Importantly, brines from groups PC, B1, and B2 were characterized by the same concentration of NO2− ions (200 ppm). Results show that samples from B1 and B2 groups had significantly (p < 0.05) higher values of redness, nitrosylhemochrome content, and lower values of thiobarbituric acid reactive substances (TBARS) compared to samples from the NC group. At the same time, the groups cured with alternative curing agents were characterized by lower residual nitrite content with regard to groups cured with NaNO2. No significant differences (p ≥ 0.05) were found in pH and shear force values among the treatments. Finally, the aroma profile of the samples from groups B1 and B2 was similar to the aroma profile of the samples from the PC group (the aroma differed by a maximum of 1.73% in the case of brine containing plasma-activated cow milk powder) but differed significantly from the NC group (the aroma differed in 97.21%). Due to the higher nitrite depletion in the final product, while maintaining the quality parameters similar to traditionally cured pork loins, both alternative curing agents can be recommended, with a predominance of plasma-treated soy milk.

Determination of multi-class pesticides residues of cow and human milk samples from Iran using UHPLC-MS/MS and GC-ECD: A probabilistic health risk assessment

Raw, pasteurized, powdered cow milk and human milk samples from Tehran, Iran were investigated for the residual of fifty pesticides with the aid of gas chromatography coupled with electron capture detector (GC-ECD) and mass detector for confirmation; and ultra-high performance liquid chromatography-tandem mass spectroscopy (UHPLC-MS/MS). No pesticide residue was determined in more than 91% of examined samples. However, the dimethoate residue was detected in 3 raw milk samples in levels higher than EU recommended MRL. While in 3 human milk samples, organochlorine pesticides residue, p,p′-DDT, and p,p′-DDD was recognized below MRLs, only in 1 human sample residue of p,p′-DDE was more than CODEX recommended MRL. HI in adults and children were 0.72 and 3.55, respectively. However, the health risk assessment based on HI demonstrated that adult consumers are not at considerable risk. The HI, higher than 1 in children, confirms the risks raised due to ingestion of organochlorine (OCP) and organophosphorus (OPP) pesticides via milk consumption. In addition, no carcinogenic risk to milk consumers was calculated. Therefore, implementation of good farming practices on farms, improving the knowledge and consciousness of pesticide users, use other safe methods for pest control such as biotechnology-based, and use a rational program for application of pesticides, continuous monitoring of pesticides in crops, and strict government regulations on pesticide residues in food are recommended.

Comparative Characteristics of the Amino Acids Composition of Sheep Milk from Breeds of Northern Kazakhstan

Kazakhstan is characterized by a wide variety of natural, climatic, economic, and ethnic factors that have a specific impact on the development of sheep farming. The production of dairy products from sheep is limited due to the low productivity of animals and the seasonality of milk production throughout the year, as well as the short lactation period. Also, one of the problems is manual milking of sheep, which does not allow obtaining sheep milk on an industrial scale. The market of dairy products, currently in the Republic of Kazakhstan is represented only by-products made from cow's milk, and at the same time, most of them are products made from cow's milk powder, so the development of products made from sheep's milk is an urgent task. In addition, sheep's milk is a national product, and one of the tasks is to revive the traditional products of the Kazakh people. The analysis of literature studies shows that in-depth studies of the chemical composition of sheep's milk have not been conducted in Kazakhstan. The chemical composition data obtained during the Soviet period only give an idea of the primary chemical parameters obtained by generally accepted basic methods and do not provide reliable information about the deep chemical composition of the milk of local ewes. According to the results of studies, the content of the essential amino acid valine in cow's milk (0.21 g/100g) is also lower than in sheep's milk (9.69-3.79 g/100g). Sheep's milk protein is digested in the human body by 99.1%, and cow's milk protein by 91.9%. According to world experts, one of the advantages of Kazakhstan's domestic milk products is its naturalness, a low share of the use of genetically modified organisms, and environmentally friendly pastures, due to which they receive high-quality and safe products. Therefore, the designated research topic and its analysis are appropriate and relevant.

Analysis of the Endogenous Peptidomes of Different Infant Formula Types and Human Milk.

Infant formula (IF) is a commonly used replacement whenever mother’s own milk is not available. Most IFs are based on cow milk (powders, liquids). Alternatives, based on other sources such as goat milk or plants, exist. Independent of the source, IF production and composition are strictly regulated. Besides proteins, minerals, and lipids, milk contains a variety of endogenous peptides. Whereas the human milk peptidome has been studied intensively, the peptidomes of IFs have been mostly neglected. This study investigated the peptidomes of different types of first stage IF, including cow milk-based powders and liquids, and powdered goat milk-based IF, highlighting major similarities and differences to human milk. Extracted native peptidomes were analyzed by nanoRPC-ESI-MS/MS using two different fragmentation techniques allowing the confident identification of 1587 peptides. β-Casein peptides dominated in all samples. Interestingly, powdered and liquid cow milk-based IFs differed in the numbers of β- and αS1-casein peptides, indicating processing-derived variations. However, the peptidomes of cow and goat milk-based IF appeared to be more comparable to each other than to human milk. Despite an overlap in the major source proteins, many peptide sequences were different, i.e., species-specific. Remarkably, the data indicate that the human milk peptidome might be donor-specific as well.

Hypoglycemic effect of camel milk powder in type 2 diabetic patients: A randomized, double-blind, placebo-controlled trial.

Fresh camel milk was widely accepted to help to prevent and control of diabetes, especially in Africa, Middle East, and cooler dry areas of Asia. In this study, type 2 diabetic patients were enrolled to supplement with 10 g of camel milk powder twice a day for 4 weeks (n = 14), cow milk powder served as the placebo (n = 13). It was found that camel milk supplement decreased fasting blood glucose, 2‐hr postprandial blood glucose, serum content of total cholesterol, resistin, and lipocalin‐2. There was also a significant increase in serum content of osteocrin, amylin, and GLP‐1in camel milk group, indicating an improvement on adipose tissue and skeletal muscle. Camel milk powder supplement significantly enriched the relative abundance of Clostridium_sensu_stricto_1 and [Eubacterium]_eligens_group compared with cow milk after the 4‐week intervention. This study suggested that camel milk powder can be used as a functional food help to treat type 2 diabetes.

Impact of spray‐drying conditions on flow properties of skim dromedary and cow's milk powders using the FT4 powder rheometer

Two sets of spray-drying conditions were applied on skim dromedary and cow's milks to determine the effect of air outlet temperature (75 and 85°C) and milk type on proximate composition, particle-size distribution, and flow properties of spray-dried powders. The particle-size distribution was more influenced by the chemical composition than the spray-drying conditions. The air outlet temperature impacted on dromedary milk powder flowability, as the basic flowability energy was significantly increased from 620 to 1,018 mJ when the outlet air temperature was increased from 75 to 85°C, respectively. Specific energy, associated with the flow performance of a powder in a low-stress environment, was significantly higher for dromedary milk powder at the higher air outlet temperature. However, spray-drying conditions had no significant effect on specific energy values of cow's milk powder. Dromedary milk powders had better flow behavior than cow's milk powders. Shear tests confirmed that powders spray-dried at 75°C had better flowability than powders spray-dried at 85°C.