Milk Dairy Products Research Articles

US household demand system analysis for dairy milk products and plant‐based milk alternatives

AbstractUsing the QUAIDS model, we analyze interrelationships among dairy milk and plant‐based milk alternatives (PBMA) for US households from 2018 to 2020 using NielsenIQ. We adopt the Shonkwiler–Yen methodology to account for censored observations. PBMA demand is inelastic, while milk products show elastic demand. PBMA substitutes for traditional white milk and organic milk. Traditional flavored milk and PBMA as well as lactose‐free and organic milk are complements. PBMA and lactose‐free milk are independent goods. Demographic factors like income, household size, and education significantly affect budget share, alongside women, infants, and children participation and the pandemic.

Prevalence of Listeria monocytogenes in Milk and Dairy Product Supply Chains: A Global Systematic Review and Meta-analysis.

Listeria monocytogenes, one of the main foodborne pathogens, is commonly found in milk and dairy products. This study aimed to estimate the presence of L. monocytogenes in milk and dairy product supply chains using a meta-analysis based on PubMed, Embase, Web of Science, and Scopus databases. A total of 173 studies were included in this meta-analysis. The pooled prevalence in the supply chain environment was 8.69% (95% confidence interval [CI]: 5.30%-12.78%), which was higher than that in dairy products (4.60%, 95% CI: 1.72%-8.60%) and milk products (2.93%, 95% CI: 2.14%-3.82%). Subgroup analysis showed that L. monocytogenes prevalence in raw milk (3.44%, 95% CI: 2.61%-4.28%) was significantly higher than in pasteurized milk (0.60%, 95% CI: 0.00%-2.06%). The highest prevalence of L. monocytogenes in milk and dairy products was observed in North America (5.27%, 95% CI: 2.19%-8.35%) and South America (13.54%, 95% CI: 3.71%-23.37%). In addition, studies using culture and molecular methods (5.17%, 95% CI: 2.29%-8.06%) had higher prevalence than other detection methods. Serogroup 1/2a and 3a (45.34%, 95% CI: 28.74%-62.37%), serogroup 1/2b and 3b (14.23%, 95% CI: 6.05%-24.24%), and serogroup 4b/4e (13.71%, 95% CI: 6.18%-22.83%) were dominant in these studies. The results of this study provide a better understanding of the prevalence of L. monocytogenes in milk and dairy product supply chains and suggest a potential foodborne pathogen burden.

Characterisation of pure goat and admixed goat-buffalo milk khoa: Physico-chemical, texture, microstructure and storage stability

Khoa is a traditional Indian dairy product having semi-solid consistency, obtained by evaporating milk to 55–60 % total solids in an open pan. In present study, effect of admixing goat and buffalo milk in different proportions (100 G, 75G25B, 50G50B and 25G75B; B-Buffalo milk, G- Goat milk percentage (v/v)) on physico-chemical, textural, color and microstructural characteristics of Khoa was evaluated. Compositional parameters of goat and buffalo milk as well as all Khoa variants differed significantly (P < 0.05). L* values decreased and b* values increased with increasing goat milk proportion in Khoa, highlighting their yellowness. Goat milk Khoa (100 G) had the lowest yield (12.76 %) while goat and buffalo milk admixed in the 25:75 ratio had the highest yield (20.87 %). All samples had significantly different (p < 0.05) textural attributes during storage at 5 and 25 °C. An increase in browning (hydroxymethyl furfural value) and oxidation (peroxide and free fatty acids value) was observed for all samples during storage. Microstructure images were supported by textural and total solid content findings. This study will help dairy industries in utilization of goat milk in dairy products and would enhance the income of goat milk-based dairy farms by increasing the returns on goat milk.

Analysis of the Dairy Milk Supply Chain at Sapi Juara Farm, Bogor Regency

Pamijahan District in Bogor Regency, West Java, is known as one of the main sources of milk supply for dairy cows in the region. Dairy cow's milk is a product that has high and stable demand and selling value. Supply Chain Management (SCM) at Sapi Juara Farm in Pamijahan District involves the distribution of dairy cow's milk which includes product flow, information and finance. This study aims to understand the SCM of dairy milk at Sapi Juara Farm, including product flow, information and finance, as well as efficiency as measured through marketing margin and farmer's share. This research uses quantitative descriptive methods with primary data obtained from interviews. The results of the analysis show that there is a flow of dairy milk products, a flow of information from farmers to various actors in the supply chain, and a flow of funds that includes costs and profits from nine distribution channels that influence the performance of the supply chain based on the payment system. From the analysis of the profit share value, it can be seen that the SCM for dairy cow milk in Pamijahan District is running efficiently. It is hoped that SCM in Pamijahan District can be more efficient to avoid losses at each stage or link in the chain and stabilize milk prices in the market, while improving the welfare of farmers, especially at Sapi Juara Farm.

Assessment of Heat Processing Effects on Cortisol Concentration in Dairy Milk Products

Assessment of Heat Processing Effects on Cortisol Concentration in Dairy Milk Products

The importance of camel milk and its dairy products – a review

Camel milk and dairy products based on camel milk are consumed by people in various countries, particularly Asia and Africa. Traditionally, products based on camel milk products have been an essential source of protein for people living in arid countries of the world. Here, we have discussed the chemical composition of camel milk and the technological features and limitations in the production of dairy products from camel milk. Moreover, different species or strains of LAB such as Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus casei, Enterococcus faecium, Streptococcus thermophilus, Weissella confusa were detected as the prevalent bacteria in camel milk and camel milk products. Although camel milk has been subjected to numerous studies, technical analyses on an industrial scale remain scarce, especially for processed camel milk products. Further comprehensive research is needed to improve the quality of camel milk dairy products so that they can compete with milk from other livestock.

Pandemic and Nutrition: Analysis of Eating Behavior of Russians in the Context of Health Maintenance

Introduction: The COVID-19 pandemic has changed usual behavior and habits, including dietary practices, of Russian people, which has implications for public health. Objective: To identify specifics of transformation of dietary practices of Russians before, during and after the COVID-19 pandemic in order to establish the impact of conditions and context of this infectious disease spread on eating behavior and habits. Materials and methods: We used the method of content analysis of unique Russian-language messages from the VKontakte and Odnoklassniki social networks (145 thousand messages). Data were collected using the IQBuzz social media monitoring service during three time spans: before (January 1, 2018 to February 28, 2020), during (March 1, 2020 to June 30, 2022), and after the COVID-19 pandemic (July 1, 2022 to August 31, 2023). Results: We found that, regardless of the time span under study, Russians consider fruits and vegetables (26.9 %), dairy and fermented milk products (12.6 %), water (9.0 %), tea (10.0 %), and meat (8.3 %) as key components of a healthy diet. Attempts to cope with stress caused by the pandemic were manifested by a 2.6-fold and double increase in the number of festive feasts during and after the pandemic, respectively; cooking for relaxation; higher consumption rates of sweets (before – 3.9 %, during – 6.2 %, and after – 5.1 %) and alcohol (3.6 %, 3.2 %, and 4.3 %, respectively). The persistence of high social tension deepened the practices of emotional eating of sweets and drinking alcohol. We observed a shift from traditional offline shopping to a widespread use of online services, which became a sustainable norm of consumption after the pandemic. Conclusion: Health maintenance is closely related with food choices and eating behavior, so healthy eating has become a more frequent topic of discussion after the pandemic. Our findings suggest that the majority of Russians are stable in their dietary practices in the context of preserving health.

Synthesis of Galacto-oligosaccharides in Milk by Using Bifidobacterium bifidum β-galactosidases (Saphera 2600L and Nola Fit 5500) Immobilized on Chitosan Beads

The lactose intolerance—as a limiting factor for dairy milk consumption—has a high prevalence worldwide. Dairy milk and milk-derived products are major sources of multiple inorganic compounds and nutrients and thus are considered to be functional foods. β-galactosidases are able to hydrolyze lactose and are therefore widely applied for the production of lactose-free products. In addition, they are capable of the synthesis of galacto-oligosaccharides (GOSs); thus, the dairy industry has a special interest in applying them for the enrichment of dairy products with prebiotic GOSs. In this work, we studied two commercially available β-galactosidase products: Saphera 2600L and Nola Fit 5500. Both enzyme solutions contain a recombinant β-galactosidase of Bifidobacterium bifidum and have already been authorized for food industrial application, but the information about their hydrolytic and/or synthetic activities is only limited. After immobilization on chitosan beads, the enzymes were used for lactose hydrolysis and simultaneous synthesis of GOSs, by performing the reactions in pasteurized milk (skim milk). Both immobilized β-galactosidase exhibited elevated lactose hydrolysis (vmax increased from ~ 1 to ~ 4 mM/min) and GOS synthesis as compared to the free enzymes. The enzyme-coated beads were efficiently re-used at least 15 cycles; the residual lactose concentration was < 2 mg/ml after each cycle. After treatment, GOSs were present in ≤ 9% of the total sugar content, indicating that the prepared low-lactose milks were enriched in prebiotic GOSs. The application of immobilized Saphera 2600L and Nola Fit 5500 β-galactosidases may be implemented for the large-scale production of GOS-enriched low-lactose milk.Graphical

Мороженое пломбир на основе молочных продуктов из козьего молока

Приведены результаты исследований по определению показателей качества мороженого пломбир, произведенного из продуктов козьего молока, и в качестве контроля из коровьего. Исследованы образцы мороженого пломбир с традиционным содержанием СОМО 10 и повышенным 12 %. Установлено, что различия в составе белков и минеральных солей в козьем молоке по сравнению с коровьим вызвали незначительное снижение кислотности и более заметно отразились на вязкости: произошло ее снижение в 3,8 и 3,1 раза в зависимости от массовой доли СОМО. Термоустойчивость образцов мороженого отличалась незначительно. В образце с козьим молоком с СОМО 10 % массовая доля плава составила 0,68 %, в контроле для этого образца плав отсутствовал. В образцах мороженого с СОМО 12 % массовая доля плава была на уровне 1 % и 0,34 % в контроле. Увеличение массовой доли СОМО с 10 до 12 % в образце с козьим молоком привело к снижению формоустойчивости мороженого, но не оказало влияния на показатель «твердость». Доля воздушных пузырьков размером до 50 мкм в опытных образцах мороженого через 3 мес хранения снизилась на 15 и 25 % в зависимости от массовой доли СОМО, в контрольных образцах изменение данного показателя произошло на 4 и 8 %. Вкус мороженого пломбир из козьего молока характерен для продукции из аналогичного сырья. Данный вид пломбира возможен для производства с целью расширения ассортимента мороженого и продуктов из козьего молока. The results of studies on determining the quality indicators of the ice cream Plombir made of goat milk dairy products and of cow milk as control one are given. The samples of the ice cream Plombir with traditional MSNF content of 10 and increased – 12 %. It was established that the difference in the composition of protein and mineral salts in a goat milk in comparison to a cow milk caused a small reduction of acidity and more noticeably reflected the viscosity, as it reduced to 3,8 and 3,1 times depending from the mass fraction of MSNF. Thermal stability of ice cream samples differed slightly. In the sample with the goat milk with MSNF 10 % the mass fraction of melt was 0,68 %. In the control for this sample the melt was absent. In the samples of the ice cream with MSNF 12 % the mass fraction of melt was at the level of 1 % and 0,34 % in the control. An increase of the mass fraction from 10 to 12 % in the sample with the goat milk resulted in the reduction of form stability of the ice cream&lt; but did not affected the hardness index. The proportion of air bubbles up to 50 microns in size in the experimental samples of ice cream after 3 months of storage decreased by 15 and 25 %, depending on the mass fraction of MSNF, in control samples this indicator changed by 4 and 8 %. The taste of the ice cream Plombir made of goat milk is typical for the products of the similar raw materials. This type of Plombir is possible for the production in order to expand the range of ice cream and goat milk products.

Nutrient composition of milk and plant-based milk alternatives: A cross-sectional study of products sold in Australia and Singapore

Dairy and non-dairy (plant-based) alternatives are promoted as an essential component of a healthy diet. The purpose of this study was to evaluate the range of dairy milks and plant-based milk alternatives in supermarkets in Australia and Singapore, and to explore nutritional differences within the category, and between countries. Product information was collected in store from packaging. Products were sorted into dairy milks and plant-based milk alternatives, and further categorised as (i) breakfast drinks (12 % of products); (ii) plain milks (62 %); or (iii) flavoured milks (26 %). The nutrient profiles of products were tested for differences using Kruskal Wallis and Mann-Whitney U tests. Flavoured products contained almost double the median sugar content of plain products (8.3 g v. 4.6 g, p = 0.005). Two-thirds of the product range were dairy milks, which contained nearly four times the median saturated fat content (1.1 g v. 0.3 v, p < 0.0001) and more than double the amount of sugar (5.1 g v. 2.6 g, p < 0.0001) of plant-based milk alternatives, but three times more protein (3.3 g v. 1.0 g, p < 0.0001). Between countries, generally, calcium contents were similar across products, likely due to fortification of plant-based milk alternatives. Compared to Singapore, dairy milk and plant-based milk alternative products sold in Australia were generally higher in energy, protein and fat, but lower in carbohydrate content. Food supply differences between Singapore and Australia may be cultural and have nutritional implications.

Metabolic dynamics of fermented milk beverages co-fermented with Bifidobacterium animalis subsp. lactis Probio-M8 and Lacticaseibacillus paracasei PC-01 during storage

This work used non-targeted metabolomics technology to monitor the changes in the metabolic profile of fermented milk beverages (FMB) co-fermented by Bifidobacterium animalis subsp. lactis Probio-M8 and Lacticaseibacillus paracasei PC-01 over a 21-day storage period. Specifically, a pairwise comparison was made between the metabolite profile after storage at different time points (1-day storage versus 7-day storage; 7-day storage versus 14-day storage; 14-day storage versus 21-day storage). The comparative analysis revealed a total of 21 discriminatory metabolites, and the enrichment in three key metabolic pathways, namely purine metabolism, ABC transporters, and pyrimidine metabolism during and after storage. The metabolic profile of FMB after 21-day storage was substantially different from those stored only for one day, characterized by having more health-promoting metabolites such as amino acids, vitamins, cytosine, and hypoxanthine. This work has portrayed the changes in FMB metabolic profile over 3-week storage, providing useful reference information on post-fermentation changes of fermented dairy milk products.

Assessment of Stress Levels in Lactating Cattle: Analyzing Cortisol Residues in Commercial Milk Products in Relation to the Temperature-Humidity Index.

Chronic stress in the dairy cattle industry has negative impacts on animal health, productivity, and welfare. It has been confirmed that cortisol transfers to milk and resists the high temperature during milk processing. This study evaluated the relationship between the milk cortisol concentration (MCC) in commercial milk products and the temperature-humidity index (THI) at the time of milk production. Eleven commercially produced pasteurized and sterilized milk products, purchased in Chuncheon, Korea, with production dates ranging from July to October 2021 were analyzed. The MCC was extracted using diethyl ether and analyzed using an enzyme immunoassay. The average THI values based on microclimate data provided by the Korea Meteorological Administration were 77 ± 0.8, 75 ± 1.4, 69 ± 1.4, and 58 ± 1.8, in July, August, September, and October, respectively. The average MCC levels were 211.9 ± 95.1, 173.5 ± 63.8, 109.6 ± 53.2, and 106.7 ± 33.7 pg/mL in July, August, September, and October, respectively. The MCC in July was higher than in August, September, and October (p < 0.05), while it was lower in September and October than in August (p < 0.05). Significant variations in the MCC were observed in commercial milk products across the four production months (p < 0.05), except for two milk products. Overall, monitoring the cortisol residue in commercial dairy milk products can be an alternative indicator of stress in dairy cattle of farms.

Nutraceuticals Prepared with Specific Strains of Probiotics for Supplementing Gut Microbiota in Hosts Allergic to Certain Foods or Their Additives

Certain nutrients cause discomfort, sensitivity reaction, and an intolerance for certain foods or their ingredients when ingested by some consumers. Food reactions and gut inflammation-related problems are increasing worldwide. The primary form of management would be the avoidance of such foods, followed by treatment of their symptoms. Adopting a nutritional–therapeutic approach and establishing practices for the inclusion of functional foods and nutraceuticals in the diet could improve the ecology of gut microbiota and alleviate inflammation in the GIT. For this purpose, specific species of microorganisms characterized as probiotic strains have been studied to produce functional food and fermented beverage products. Commercially sold, such items are labelled as probiotic products, displaying the name/s of strain/s and the viable numbers of them contained in the portion size of the products. The importance of the growth of probiotic functional foods is that they can be consumed as a source of nutrition and their intake helps in the subsistence and recuperation of friendly gut bacteria. Probiotics have been reported for their role in ameliorating the risk of food reactions. Probiotic administration has been implemented for its role as an auxiliary improvement and for the prevention of food sensitivities common among pediatric patients. Probiotic products based on non-dairy substrates have potential as nutraceuticals for lactose intolerant consumers who are allergic to dairy milk products. Therefore, the aim of this article is to review GRAS microbial species characterized as probiotics up to the level of their specific strain’s name and/or number. These have been used to produce nutraceuticals that are sources of beneficial bacteria for easing discomfort and allergic reactions by maintaining an inflammation-free gut.

Iodine in plant-based dairy products is not sufficient in the UK: A market survey

BackgroundFollowing a well-balanced diet ensures that a person gets all the essential elements for health sustenance. However, in the United Kingdom an increasing proportion of people are transiting to become vegans who exclude animal-based products in their diets. Consequently, people may have a deficit of essential elements such as iodine which is not present in most plant-based meals, additionally iodide fortified table salt is not commonly used in the UK. Without iodine people consuming a vegan diet risk developing iodine deficiency and diseases like goiter. MethodsThe objective of this study is to determine the difference in iodine content and iodine speciation between plant-based and dairy products. More than 100 market samples of plant-based and dairy milk products were collected in Scotland, UK. ResultsIodine concentrations in dairy milk is ten times higher compared to plant-based milks. Similar differences were also apparent for butter, yogurt and cheese. A total of 20% of plant-based milk products were fortified with iodine, however these products had lower iodine concentrations compare to the equivalent dairy products. In this study we calculated that people with average diet have an iodine intake of 226 + /- 103 μg day−1 from dairy products which satisfies the WHO recommended intake of adults and 90% of the recommend intake for pregnant and breast-feeding women. A diet from substituted dairy products gives only 21.8 µg day−1 for the respective WHO guideline intake values, which accounts only 15% of the iodine intake for adults and 9% for pregnant and lactating women. Iodine fortified diet could increase the iodine intake to 55% or 33% of the WHO recommended daily intake respectively. ConclusionPlant-based dairy consumers are encouraged to use iodine fortified dairy products or use of iodized salt in the UK for home cooking, otherwise there are at risk to get iodine deficient.

Vegan alternative for fermented milk products: Preparation and some properties

Rice is relatively easy to digest by humans, and the presence of starch provides the organism with slow energy. In addition, the absence of lactose makes it possible to provide a complete diet for people suffering from allergies or individual intolerance to cow’s milk components. Therefore, the creation of analogues to traditional dairy and fermented milk products is a timely and in-demand task. The use of biotechnology methods allows not only to obtain a product with original organoleptic characteristics, but also to enrich it with metabolites of lactic acid bacteria, to give pre- and probiotic properties. The issues of obtaining fermented rice base (FRB) as a basis for alternative vegan products have been studied. It is shown that with the ratio of solid and liquid phases in the rice base – 1:2, respectively, favourable conditions were created for the development of lactic acid bacteria. It was found that additional treatment (partial enzymatic hydrolysis at a temperature of 40 ± 2 °C for 60 minutes) mixtures before fermentation improves the adaptation of the microbiota to this substrate. In addition, the taste of the rice base improves: a pronounced sweetness appears, the flour flavour disappears, the consistency becomes more viscous. The process of fermentation (for 12 hours at a temperature of 38-40 °C) of rice base was studied, the dynamics of acid accumulation depending on the introduced cultures of lactic acid bacteria was studied. The expediency of applying pectin (1% and 2% by weight) is shown to regulate the consistency of the FRB. The FRB samples received a high sensory evaluation.

Colloidal Gold Immunochromatography and ELISA Traceability of Tetracycline Residues from Raw Milk to its Dairy Products.

The presence of tetracycline (TC) and its residues in raw milk and milk dairy products poses a threat to human health due to the induction of antibiotic resistance of bacteria that can be transmitted between animals, humans, and the environment. The aim of this study was to investigate the transfer of TC from raw milk to different dairy products: pasteurized milk, boiled milk, sour milk, skimmed milk, and cottage cheese. We analyzed samples of milk from different sources: household farmers, local farms, and milk factories. The analyses of TC in milk and dairy products were performed using colloidal gold immunochromatography assay (GICA) and enzyme-linked immunosorbent assay (ELISA). The highest content of TC was found in the milk purchased from local household farmers; therefore, these samples were chosen for the study of TC transfer to dairy products. TC was also found in sour milk at levels comparable with those obtained in raw milk. The average TC content decreased following heat treatment of the milk, as follows: for pasteurized milk 22.07% and for boiled milk 29.35%. The highest concentrations were determined in cottage cheese in the range 200-620 μg/kg. TC residues are transferred from milk to dairy products in various amounts depending on the preparation conditions, and due to their chemical properties, they accumulate in concentrated derivatives, such as cheese. Therefore, TC can be identified even in cheeses prepared from milk with undetected antibiotic levels.

Interaction of Passive Smoking and Diet Habits on Vitamin D Deficiency among Women of Reproductive Age in Rural Central China.

Maternal dietary undernutrition is known to be associated with the risk of vitamin D (VD) deficiency. However, whether the risk of VD deficiency in women of reproductive age is influenced by the interaction between passive smoking and inadequate nutrition remains unknown. The aim of this study is to explore the interaction between passive smoking and dietary undernutrition on the risk of VD deficiency. A population-based case-control study including 1151 non-pregnant women of reproductive age between 18 and 40 years old was conducted in Henan Province, China from 2009 to 2010. Blood samples and information on exposure factors were collected. The prevalence of VD deficiency was estimated based on a result of serum 25-hydroxyvitamin D [25(OH)D] &lt; 26.0 ng/mL. A multivariate logistic regression analysis was performed to explore the risk of VD deficiency. The prevalence of VD deficiency was 61.5%. After adjusting for potential confounding factors, the interactions between passive smoking and no nutritional supplementation, passive smoking and insufficient egg intake, and passive smoking and insufficient milk dairy products intake were associated with the risk of VD deficiency, and the adjusted ORs were 3.40 (95% CI 2.26-5.13), 2.87 (95% CI 2.20-4.10), and 2.18 (95% CI 1.33-3.58), respectively. The interaction coefficients were calculated to be 2.35, 2.79, and 1.70, respectively, indicating there were significant interaction effects, as all of the coefficients were higher than 1. Our findings present that the risk of VD deficiency was potentially influenced by interactions between passive smoking and inadequate nutrition. Passive smoking might strengthen the effect of inadequate nutrition on the risk of VD deficiency among rural women of reproductive age. More attention should be paid to the health education and nutritional status improvement of women of reproductive age, especially in rural areas of developing countries.

Development of Measurement Procedures for the Characterization of Reference Materials for Carbohydrate Composition of Dairy Products

This article studies the development of measurement procedures based on various methods for a comprehensive analysis of the carbohydrate composition of food systems. The basis of the primary reference measurement procedure (PRMP) is the method of iodometric titration based on the ability of iodine to oxidize aldosaccharides to the corresponding uronic acids in an alkaline medium. The accuracy of the PRMP was improved by optimizing the measurement parameters, including the method of high-performance liquid chromatography with refractometric detection (HPLC/RD), and by establishing their possible variation limit based on a multifactorial experiment. The application of the PRMP made it possible to measure the mass fraction of carbohydrates (total sugar) as the sum of the mass fractions of reducing and non-reducing sugars in milk and dairy products, grain and milk products, low-lactose and lactose-free products, including those used for preparing baby food. In order to further detail the carbohydrate composition, highly selective methods were developed for measuring the mass fractions of lactose and galactose by the spectrophotometric (enzymatic) method, and the mass fractions of mono- and disaccharides by the HPLC/RD method in milk and dairy products. It was found that the measurement results of both the total content of carbohydrates and individual mono- and disaccharides in the samples of milk and dairy products obtained by various methods (iodometric titration, HPLC/RD, enzymatic method, refractometry, IR spectroscopy, calculation method) are consistent with each other subject to the stated uncertainties. Thus, the applicability of the developed PRMP in combination with other methods for conducting an in-depth analysis of the carbohydrate composition of milk and dairy products was confirmed. The developed procedures were used to characterize reference materials for the composition of dairy products (3 types), mono- and disaccharides (9 types).

The Study of the 17β-estradiol content in raw milk during the lactation period

There is a large number of different contaminants that can affect the safety of milk consumption. In particular, the biological nature of pollution is provided by microorganisms, while the chemical pollution is controlled by heavy metal salts, inhibitory substances, hormones, etc. Recent studies report the delivery of milk and other livestock products for processing with a high content of steroidal estrogenic hormones of synthetic and natural origin. The aim of this study was to determine the content of 17β-estradiol in raw milk during lactation and estrous cycle. The amount of 17β-estradiol in raw milk was determined by using enzyme-linked immunosorbent assay through the RIDASCREEN®17β-őstradiol test system (Art-Biopharm / R-Biopharm, Darmstadt, Germany). During cow gestation observed on two farms, it was found that the 17ß-estradiol concentration in raw milk gradually increased, as indicated by probable changes compared to the first month of pregnancy. In particular, during the first three months of pregnancy, the amount of 17ß-estradiol did not exceed 100 pg/ml of milk with an average ranging between 42.4 ± 7.7 to 68.3 ± 7.8 pg/ml. From the fourth month onwards, the amount of steroid hormone increased on an average of 139.4 ± 11.8 pg/ml, which is 3.2, 2.7 and 2.0 times (P &lt; 0.05) more, compared to the first, second and third months of pregnancy, respectively. The dynamics of growth of 17ß-estradiol in the following months of pregnancy was even more significant. Importantly, on the fifth month the amount of hormones was estimated at 497.3 ± 36.7 pg/ml, which is 3.5 times (P &lt; 0.05) more than in the fourth month and almost 10 times more than in the first month of pregnancy. Before the end of the seventh and eighth month of pregnancy, the maximum concentration of 17ß-estradiol in milk was detected – 1105.3 ± 78.5 and 1209.8 ± 82.4 pg/ml, respectively. The results indicate that the lowest amount of content of 17ß-estradiol hormone in raw milk was during the first seven days of the study with a concentration of 57.1 to 65.6 pg/ml. during the estrous cycle in cows. Starting from the 15th to the 19th day of the estrous cycle, the amount of 17ß-estradiol ranged from 365.5 to 391.3 pg/ml. However, the highest amount of 17ß-estradiol was recorded in milk on the 19th day with a content of 407.3 ± 39.5 pg/ml. Thus, milk obtained at the end of lactation and estrous cycle is significantly enriched with estrogenic hormones that end up in dairy milk products and organisms of final consumers.

Antioxidant activity of Patanwadi breed sheep milk over cow milk— A preliminary study

Milk is an excellent source of dietary antioxidants, however, the antioxidants activity of different species of milk varies significantly. Sheep milk’s compositional and functional properties are one of the untapped areas for Indian researchers. This present study evaluated and compared the antioxidant potential of Patanwadi breed sheep milk over cow milk. The protein, fat, and lactose content of Patanwadi breed sheep milk was significantly higher than cow’s milk. Different anti-oxidant assays confirmed that the antioxidant activity of sheep milk was superior to cow milk. The present study supports that Patanwadi breed sheep could be a potential source of dietary antioxidants. Therefore, more scientific studies are required to develop sheep milk functional dairy products, and thereof optimized process parameters for sheep milk dairy products in Indian conditions.