Relevant bibliographies by topics / Milk composition

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Milk composition'

Author: Grafiati
Published: 4 June 2021
Last updated: 9 June 2025

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Journal articles on the topic "Milk composition"

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Ballard, Olivia, and Ardythe L. Morrow. "Human Milk Composition." Pediatric Clinics of North America 60, no. 1 (February 2013): 49–74. http://dx.doi.org/10.1016/j.pcl.2012.10.002.

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Lock, Adam L., and Kevin J. Shingfield. "Optimising Milk Composition." BSAP Occasional Publication 29 (2004): 107–88. http://dx.doi.org/10.1017/s0263967x00040076.

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During recent decades, the UK dairy industry has had to adjust to the introduction of milk quotas in 1984, the deregulation of milk markets in 1994, and accommodate changes in the demand for dairy products. The combination of these factors, in addition to Bovine Spongiform Encephalopathy and Foot and Mouth disease, and a fall in milk price has inevitably resulted in a restructuring of the industry, but also reinforced the need for all sectors of the industry to respond to the prevailing economic climate and changes in consumer preferences.
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Boukova, Rosica, Tatyana Balabanova, Plamen Mollov, and Aleksandar Balabanov. "Camel milk composition." BIO Web of Conferences 170 (2025): 01007. https://doi.org/10.1051/bioconf/202517001007.

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This study analyzed the physicochemical properties, amino acid profile, fatty acid composition, and sensory characteristics of camel, cow, and mixed (camel:cow) milk samples. The physicochemical analysis showed that the average values of the main components (such as protein, lactose, fat, and total solids) were not significantly different from those in cow milk. There were no significant differences (p>0.05) in the milk samples' fatty acid and amino acid profiles. The predominant fatty acids in all three types included C16:0, C18:0, C18:1n9c, and C14:0. The milk samples have different concentrations of specific polyunsaturated fatty acids (PUFAs), such as C18:3n3c and C18:3n6c. For camel milk samples, glutamic acid (10.71%) was identified as the most prevalent amino acid, followed by proline (10.71%) and leucine (8.51%). The sensory assessment revealed a specific taste profile; however, camel milk is recognized for its distinctive appearance, which is characterized by a homogeneous liquid with foam on top. It has a white color and a slightly salty flavor. These findings provide a scientific and practical basis for developing and implementing innovative technologies in dairy production.
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Mayne, C. S., and F. J. Gordon. "Milk Composition – The Future." BSAP Occasional Publication 25 (2000): 317–28. http://dx.doi.org/10.1017/s1463981500040905.

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AbstractThe papers presented at this Conference have highlighted the many exciting and challenging developments occurring in relation to milk composition within the production, processing and retail sectors. Historically, review papers considering future issues in relation to milk composition have focussed on opportunities to manipulate milk constituent composition. However, the overriding issue at present, in relation to milk composition in the broadest sense, concerns consumer perception of milk and dairy products. This is particularly the case with respect to : food safety; human health and; the naturalness and wholesomeness of milk and milk products. Food safety has become a key issue for consumers given current concerns over BSE, Escherichia coli 0157, antibiotic residues and dioxin contamination. Consequently, quality assurance schemes and traceability of supply from “farm to plate” have, or will become, essential features of the liquid milk/dairy product sector.Consumer concerns regarding effects of consumption of milk/dairy products on human health have historically centred on the highly publicised link between fat consumption, particularly saturated fat, and coronary heart disease. However, more recently the less well publicised beneficial effects of milk/dairy product consumption on human health are now being recognised. These include the importance of milk and cheese as calcium sources for bone growth, which can reduce the risk of osteoporosis in later life, the positive effect of milk consumption on dental health (particularly when substituted for high–sugar soft drinks in young children) and anticarcinogenic and antiatherogenic effects mediated through the conjugated linoleic acid (CLA), butyric acid and sphingomyelin components within milk and dairy products. Increased emphasis on generic advertising of milk is essential to highlight these positive features to opinion–formers and consumers, especially when contrasted with the advertising budgets associated with competing products.Major shifts in consumer consumption patterns have occurred in the last 30 years, with increased demand for low fat products, ready meals etc. and this has led to changes in milk processors’ requirements as assessed in terms of raw milk composition and properties. Alongside this, technological advances at the production level have facilitated opportunities to accelerate the rate of genetic change in the dairy herd and to modify/adapt feeding systems to better meet processor requirements. Further opportunities exist to increase fat plus protein yield whilst improving the protein :fat ratio through genetic improvement, but opportunities for genetic improvement in the composition of protein and fat fractions appear more limited. Alteration of protein, and particularly milk fat composition (e.g. enhanced unsaturated fatty acid and CLA contents) can be much more readily attained by modifying the diet of the dairy cow, and large scale projects using this approach are already delivering improved products to the consumer. One of the most excitingareas in terms of use of milk as a raw material relates to the production of both natural and induced bioactive components. In future, the mammary gland of the dairy cow may well be viewed as a bioreactor with the potential to synthesise large quantities of high value proteins. Use of transgenics, whilst potentially facilitating production of high value therapeutic or food ingredient components, is likely to be limited by consumer resistance to genetically modified dairy cows.Development of niche markets for tailor–made milks and milk products (including organic produce), achieved through dietary manipulation, will require increased vertical integration between animal feed suppliers, milk producers, milk processors and food retailers. Increasing consideration in the future will also have to be given to the potential change in milk composition/processing characteristics mediated through changes in production systems, such as seasonality of calving, use of extended lactations and adoption of new milking systems e.g. robotic milking. Finally, the concept of naturalness and wholesomeness of milk and dairy products is also a major consideration for the consumer. We must be careful in adopting new technologies, whether at the level of on farm production e.g. animal breeding and feeding, or at the processing level e.g. food irradiation and high pressure processing, to ensure that the attributes of naturalness and wholesomeness of milk and milk products are retained.
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Mačuhová, Lucia, Vladimír Tančin, and Juliana Mačuhová. "The effect of milking frequency on milk yield and milk composition in ewes." Czech Journal of Animal Science 65, No. 2 (February 25, 2020): 41–50. http://dx.doi.org/10.17221/254/2019-cjas.

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Milking frequency is the main factor regulating milk yield and milk quality if feeding, welfare, health, and environmental conditions are adequate. Milk yield and composition are substantially influenced by breed, and consequently the breed has an impact on both factors at a different frequency of milking. Further, the size of cisternal compartment plays an important role in accommodating secreted milk between milkings. Thus, ewes with large cisterns (i.e. large cisternal area, high cisternal milk percentage, and delayed tight junction opening during milk stasis) adapt themselves better to longer milking intervals than ewes with a small cistern. The increase of milking frequency from two to three times a day can lead to an increase of milk yield in the range of 3 to 36%. On the other hand, the reduction of milking frequency from twice to once a day can decrease milk yield from 9 to 67%. Two milkings per week could be omitted with no negative effects on milk yield, milk composition, and somatic cell count in ewes with large cisterns. However, besides the breed and cistern storage capacity, the results in literature show that the effects of milking frequency on milk yield and milk composition can vary according to the stage of lactation, individual animal, production level, practice of stripping, and duration of changed frequency. The right use of different milking frequency strategies can result in increased milk yield or in significant savings in labour and time spent in the milking parlour with negligible or no negative effects on milk yield and composition.
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Hettinga, David H. "Why Alter Milk Composition?" Journal of Dairy Science 72, no. 10 (October 1989): 2790–800. http://dx.doi.org/10.3168/jds.s0022-0302(89)79425-x.

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Zimmer, J. Paul. "Handbook of Milk Composition." Journal of Human Lactation 12, no. 4 (December 1996): 328. http://dx.doi.org/10.1177/089033449601200427.

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Jelen, P. "Handbook of milk composition." International Dairy Journal 6, no. 11-12 (November 1996): 1223–24. http://dx.doi.org/10.1016/s0958-6946(96)00027-1.

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Li, Siqi, Munkhzul Delger, Anant Dave, Harjinder Singh, and Aiqian Ye. "Seasonal Variations in the Composition and Physicochemical Characteristics of Sheep and Goat Milks." Foods 11, no. 12 (June 14, 2022): 1737. http://dx.doi.org/10.3390/foods11121737.

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There has been growing consumer interest in sheep and goat milk products as alternatives to cow milk products. The physicochemical characteristics of milk vary not only between ruminant species, but also during different seasons; they determine the nutritional quality and processing properties of the milk. In this study, we characterized sheep and goat milks from New Zealand over the seasons for their composition (macronutrients, macro- and micro-minerals, fatty acids, and proteins) and physicochemical properties (e.g., ionic calcium, fat globule size, casein micelle size, viscosity, and melting behavior of milk fat). Heat-induced (95 °C for 5 min) protein interactions and changes in the physical properties of the milks were also investigated. The compositional and structural features of sheep and goat milks were identified and compared with those reported for cow milk. Seasonal variations in the milk characteristics were more pronounced for sheep milk than goat milk and were probably affected by the production systems. Sheep milk, particularly in the late season, had the largest heat-induced increases in casein micelle size and viscosity, probably arising from the greater casein–whey protein and casein–casein interactions during heat treatment. This study provides comprehensive information on the properties of sheep and goat milks and highlights the interaction effects between species, season, and processing.
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D.J. Garrick and N. Lopez-Villalobos. "Potential for economic benefits to the producer from altering the composition of milk." BSAP Occasional Publication 25 (2000): 93–108. http://dx.doi.org/10.1017/s1463981500040681.

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AbstractCost–price models were developed to describe milk collection, manufacture and marketing of standardised fluid milk, butter, cheese, casein, and milk powders. Market constraints were modelled by fixing fluid milk demand to 10% or 70% of milk production. Milks representative of New Zealand Holstein-Friesian (HF) and Jersey (J) breeds, and novel technologies were considered. The true value of each milk was assessed from its own processing performance on the basis of fat, protein, lactose and volume considerations. Average milk was worth £0.193/kg when a significant fluid market exists, reducing to £0.112/kg when most milk was manufactured into concentrated dairy products for sale on the world market. Milk from different breeds varied in true value. On a per kilogram basis, HF milk was less valuable than J milk.Single and multiple component payment systems were quantified for various subsets of milk components and used to obtain predicted values of a range of milks for comparison to their true values. Values of milks that differ in composition from average milk tend to have predicted values that deviate from their true value. The extent of such bias varies depending upon the payment system considered. For example, volume-based payment over-valued HF milk and penalised J milk. Other payment systems undervalued HF milk and over–valued J milk.Payment systems should be fair, discourage unfavourable changes in composition and provide opportunities for shifts towards the production of more valuable milk. The marketing mix and the choice of payment system have major impact on the potential for economic benefits to the producer from modifying the composition of milk. Payment systems need careful, thorough investigation in concert with market research and studies into breeding and other management opportunities for modifying milk composition.A value-based payment system can encourage producers to alter the composition of their milk in order to increase revenue.
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Dissertations / Theses on the topic "Milk composition"

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Elkashef, Abdelaziz A. "Dry calibration milks for calibrating infrared milk analyzers." Thesis, McGill University, 1990. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=59816.

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Calibration powders were developed using combinations of milk ingredients for the purpose of calibration of infrared milk analyzers. They were shown to be capable of producing calibrations very similar to conventional calibration milks available commercially. A subsequent collaborative study was carried out involving nine laboratories to assess the performance of the preformulated powders in industrial quality control, payment and dairy herd analysis laboratories. The calibration powders were shown to produce consistent calibrations within laboratories and between laboratories and met AOAC specifications in terms of accuracy and repeatability. The reconstituted solutions were shown to be stable for up to 6 h at 40$ sp circ$C and could be stored under refrigerated conditions and used for repeated analyses for up to 21 days without apparent deterioration in calibration performance. It was concluded that the calibration powders perform as well as conventional calibrants, were more consistent overall and suitable for any calibration application. The calibration powders have the stability and performance characteristics to serve as reference standards for monitoring instrument performance and would be a useful tool for accrediting payment and dairy herd analysis laboratories.
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Hallén, Elin. "Coagulation properties of milk : association with milk protein composition and genetic polymorphism /." Uppsala : Department of Food Science, Swedish University of Agricultural Sciences, 2008. http://epsilon.slu.se/200875.pdf.

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McDermott, Audrey Ann. "Genetics of milk protein composition and milk colour in irish dairy cattle." Doctoral thesis, Università degli studi di Padova, 2017. http://hdl.handle.net/11577/3426223.

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The overall aim of this thesis was to determine the feasibility of breeding for improved milk quality and in particular protein fractions, free amino acids (FAA) and milk colour. To breed for a characteristic such as milk quality it must be; (i) economically or socially important (ii) exhibit genetic variation (i.e be heritable), and (iii) be measurable or genetically correlated with a measurable trait. Gold standard data was determined from 715 milk samples. Spectral data used consisted of ~ 95,000 milk samples from seven research herds and ~ 40,000 milk samples (morning and evening milk samples combined) from 69 commercial herds. The greatest correlation coefficients of external validation obtained for protein fractions, FAA and milk colour were 0.74 (total casein), 0.75 (glycine) and 0.72 (yellowness), respectively. Milk protein fractions and FAA change across calendar months of the year, stage of lactation and parity. A peak in the concentration of all casein fractions was evident in the months of August, September and October. The concentration of glutamic acid was greatest during the months of February, March, April and June when adjusted for milk yield. Changes in individual milk protein fractions and FAA across calendar months of the year and across stages of lactation could provide useful input parameters for decision support tools in the management of product portfolios by processors over time. Heritability of the predicted protein fractions and FAA ranged from 0.04 (beta casein) to 0.61 (total lactoglobulin) and from 0.05 (aspartic acid) to 0.58 (serine), respectively. The coefficient of genetic variation of gold standard protein fractions and FAA ranged from 3.01 (alpha lactalbumin) to 22.98 (total lactoglobulin) and from 1.01 (glutamic acid) to 25.65 (serine), respectively. Milk colour traits were low to moderately heritable ranging from 0.29 (lightness) to 0.35 (yellowness), respectively. The coefficient of genetic variation of milk colour ranged from 0.37 (lightness) to 1.72 (greeness), respectively. Results from this thesis clearly show that some protein fractions, some FAA and milk colour are predictable from MIRS and these predictions exhibit genetic variation and thus breeding for improved milk quality is feasible. The outcome of this thesis is primarily that the prediction of these traits by MIRS could benefit the dairy breeding industry worldwide through genetic selection of animals with higher quality milk and allowing for the more accurate selection of milk for human consumption, infant milk formula, and cheese production. The generated predictions could also be useful for herd and processor management strategies.<br>L’obiettivo generale della presente tesi è stato quello di determinare la possibilità di poter migliorare, tramite programmi di selezione genetica, la qualità del latte e in particolare le frazioni proteiche, gli amino acidi liberi (FAA) e il colore. Per essere migliorato geneticamente un carattere (incluso la qualità del latte) deve: i) essere di importanza, sia essa economica o anche sociale; ii) esibire variabilità genetica, ossia deve essere ereditabile; iii) essere misurabile o correlato geneticamente con un carattere che sia misurabile. Le analisi di riferimento per i suddetti parametri di qualità del latte sono state determinate su 715 campioni di latte. Il dataset di spettri includeva misurazioni infrarosse su circa 95 000 campioni di latte raccolti in sette aziende sperimentali, mentre altri circa 40 000 spettri (determinati su campioni di latte di entrambe le mungiture giornaliere) erano provenienti da 69 aziende commerciali. I più alti coefficienti di correlazione, in validazione esterna, ottenuti per frazioni proteiche, FAA e colore del latte sono stati rispettivamente di 0.74 (caseine totali), 0.74 (glicina) e 0.72 (indice del giallo). Le frazioni proteiche del latte e gli FFA hanno dimostrato variazioni tra mesi dell’anno, tra stadi di lattazione e tra ordini di parto. Un picco nella concentrazione di tutte le frazioni caseiniche è stato evidente nei mesi di Agosto, Settembre ed Ottobre. La concentrazione di acido glutammico è stata maggiore nei mesi di Febbraio, Marzo, Aprile e Giugno a parità di produzione di latte giornaliera. Le variazioni di frazioni proteiche e FAA attraverso mesi dell’anno e stadi di lattazione possono fornire all’industria di trasformazione lattiero-casearia uno strumento per gestire il proprio portafoglio prodotti lungo uno specifico periodo produttivo. I valori di ereditabilità dei fenotipi predetti hanno avuto un minimo di 0.04 (beta caseina) ed un massimo di 0.61 (lattoglobulina totale) per le frazioni proteiche, mentre per quanto riguarda gli FAA hanno variato tra 0.05 (acido aspartico) e 0.58 (serina). Il coefficiente di variazione genetico per frazioni proteiche misurate ha variato tra 3.01% (alfa lattoalbumina) e 22.98% (lattoglobulina totale), mentre per gli FFA misurati ha variato tra 1.01% (acido glutammico) e 25.65% (serina). Il caratteri di colore del latte hanno dimostrato una ereditabilità medio-bassa, con un range compreso tra 0.29 (luminosità) e 0.35 (indice del giallo). Il coefficiente di variazione genetico del colore del latte ha avuto un minimo di 0.37% (luminosità) ad un massimo di 6.68% (indice del giallo). I risultati della presente tesi dimostrano chiaramente che alcune frazioni proteiche, alcuni FAA e il colore del latte sono di possibile predizione attraverso la tecnologia nel medio-infrarosso, e tali fenotipi predetti hanno variabilità genetica il che implica che programmi di selezione per migliorare la qualità del latte sono possibili. I risultati principali di questa tesi sono che le predizioni di questi caratteri usando la spettroscopia nel medio infrarosso possono rappresentare un beneficio per gli allevatori di vacche da latte attraverso la selezione genetica di animali con una migliore qualità del latte. Inoltre, questa tesi offre delle opportunità per una selezione più accurata del latte destinato al consumo umano, alla produzione di latte per neonati e alla produzione di formaggio. Inoltre, tali predizioni possono rappresentare dlle opportunità per il management aziendale e industriale.
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Ueda, Ayako. "Relationship among milk density, composition, and temperature." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp01/MQ43229.pdf.

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Rogers, Sheryle Ann. "The influence of somatic cell count on milk composition and milk product quality." Thesis, Queensland University of Technology, 1986. https://eprints.qut.edu.au/35983/1/35983_Rogers_1986.pdf.

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Mastitis is the most common and economically the most important disease of dairy cattle throughout the world. However in Australia, there is an absence of scientifically based data using herd bulk milk supplies. Animals from each of two farms were divided into three groups based on milk sec and NAGase contents. Milk collected from these animals over a two year period was used to study the influence of sec (as a measure of mastitic infection) on milk composition and milk product quality. Milk compositional studies indicated that log sec was positively correlated to the NCN, BSA, chloride, sodium, NAGase (P<0.005), K-casein, {-casein (P<0.01) and IgG (P<0.05) contents, the pH level (P<0.005) and the NCN:total nitrogen, chloride:lactose and sodium:potassium ratios (P<0.005). Log sec was negatively correlated to the SNF, lactose (P<0.005), ft-casein, ~-lactalbumin, ~-lactoglobulin, soluble calcium (P<0.01), total solids, casein and total calcium (P<0.005) contents and the casein:total protein ratio (P<0.005). When milk samples were grouped into sec categories, results indicated that samples with an sec of greater than 500 000 cells/ml were compositionally inferior to samples with an sec of less than 500 000 cells/ml. Pasteurised milk studies indicated that the organoleptic quality of samples with an sec of less than 1 000 000 cells/ml was generally superior to the organoleptic quality of samples with an sec greater than 1 000 000 cells/ml. Skim milk yoghurt studies indicated that the organoleptic quality of both unsweetened and sweetened yoghurts manufactured from milk with an sec of less than 250 000 cells/ml were superior when compared to yoghurtsmanufactured from milk with an sec of greater than 250 000 cells/ml. The rennet coagulating time of milk was significantly longer when the sec became greater than 500 000 cells/ml. Cheddar cheese manufactured from milk with an sec of greater than 500 000 cells/ml had higher moisture and MFFS and lower fat, FDM and pH. Increased losses of fines (P<0.05) into the whey resulted in lower cheese yields (P<0.10). Log sec was negatively correlated to both cheese flavour and body and texture grades (P<0.10) at six months of age. Cheeses became softer, less springy (P<0.10) and cohesive, more adhesive (P<0.05), and less stringy (P<0.05) as the sec of the milk increased. Skim milk powder studies indicated that the effects of elevated sec on skim milk powder properties and organoleptic quality were minimal. From the results obtained in this study it is suggested that sec threshold values of 1 000 000 and 500 000 cells/ml should be used for market milk and manufacture milk supplies respectively.
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Yanping, Lou. "Effects of milk composition on cheesemaking and coagulating properties." Thesis, McGill University, 1991. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=60527.

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A total of 596 milk samples with varying fat (3.0 to 4.0%) and protein (3.0 to 4.0%) contents were used to make laboratory-scale cheese and to determine coagulating properties. Higher levels of fat and protein in milk were associated with higher cheese yield. Milk protein has greater effect on cheese yield than milk fat. Adjusted yield increased by 1.91 and 1.29% for every percentage increase in the protein and fat of milk, respectively. Higher levels of fat in milk produced a cheese containing higher fat content and lower protein content. Similarly, higher levels of protein in milk produced higher protein content and lower fat content of cheese. Higher protein to fat ratio (or casein to fat ratio) in milk was associated with better efficiency of fat retention in the cheese. Casein retention in the cheese was not affected by the levels of fat and protein, or protein to fat ratio in milk. Milk adjusted for fat and protein resulted in delayed coagulation and a significant decrease in the curd firmness when compared with unadjusted bulk tank milk having the same levels of the two components.
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Åkerlind, Maria. "Milk composition and metabolism of cows selected for high or low milk-fat concentration /." Uppsala : Swedish Univ. of Agricultural Sciences (Sveriges lantbruksuniv.), 1999. http://epsilon.slu.se/avh/1999/91-576-5702-5.pdf.

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Wedholm, Anna. "Variation in milk protein composition and its importance for the quality of cheese milk /." Uppsala : Dept. of Food Science, Swedish University of Agricultural Sciences, 2008. http://epsilon.slu.se/200813.pdf.

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Kassaye, Tarik. "The microbiological and chemical composition of "Ititu" and factors affecting its production /." Thesis, McGill University, 1990. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=59870.

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"Ititu" is a concentrated fermented milk utilized by Borana pastoralists in Southern Ethiopia. The effect of types of container used (glass, fibrous), smoking (smoked, non-smoked) and whey withdrawal (whey, non-whey withdrawn) treatments on the microbiological and chemical compositions of the fermented milks were investigated over a storage period of 28 days. Microbiological results indicated that the type of container used had significant effect (p $>$ 0.05) on total bacterial count (TBC) and lactic acid bacterial counts (LAB) for Weeks 1, 2, 3 and 4 and on coliform count (COLI) for Weeks 3 and 4. These counts determined for the fermented milks in the glass containers were found to be significantly lower compared to those in the fibrous vessels. There was significant difference (p $>$ 0.05) in the overall proximate composition for container and whey withdrawal treatments compared to smoking treatment.<br>An increased breakdown of the major caseins ($ alpha sb{ rm s1}$ and $ beta$) over the storage period was indicated.<br>A significant increase was noted on the content of the free amino acids compared to the total amino acids over the storage period.
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Wade, Theresa. "The electroacoustics of milk suspensions." Thesis, The University of Sydney, 1996. https://hdl.handle.net/2123/27567.

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The zeta potential and size distribution of casein micelles and fat globules from bovine milk have been investigated with the relatively new technique of electroacoustics. This technique requires no dilution or change of environment of the casein micelles or fat globules. The zeta potential obtained at natural pH for casein micelles from a commercial skim milk suspension was —18 mV and the median diameter was 0.2 um A zeta potential of —19 mV was obtained for homogenized fat globules from a commercial milk suspension, a zeta potential of —22 mV was obtained for natural fat globules from a commercial cream suspension and a zeta potential of —36 mV was obtained for fat globules from a recombined milk suspension. The median sizes obtained for the fat globules from the various suspensions were reasonable but at present electroacoustics cannot give a true indication of the spread of the size distribution for the fat globules. Two processes used in the dairy industry were investigated with electroacoustics. The size and zeta potential of casein micelles were monitored during acidification and renneting. For both processes it was found that the trends in zeta potential obtained with electroacoustics during the two processes agreed extremely well with trends reported in the literature. However, the trends in size observed with electroacoustics were different fiom trends reported in the literature. The difi‘erences in the trends in size of the casein micelles obtained during the renneting and acidification processes have been explained in terms of structural changes occurring to the casein micelles during the two processes. Hence the technique of electroacoustics can not only measure zeta potential and apparent particle size but may be able to monitor structural changes in particles during various processes.
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Books on the topic "Milk composition"

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G, Jensen Robert, ed. Handbook of milk composition. San Diego: Academic Press, 1995.

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Urashima, Tadasu. Milk oligosaccharides. Hauppauge, N.Y: Nova Science Publishers, 2011.

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S, Welch R. A., ed. Milk composition, production, and biotechnology. Wallingford, Oxon, UK: CAB International, 1997.

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F, Harding, ed. Milk quality. London: Blackie Academic & Professional, 1995.

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F, Fox P., and McSweeney P. L. H, eds. Advanced dairy chemistry. 3rd ed. New York, N.Y: Springer, 2003.

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Edmund, Renner, ed. Micronutrients in milk and milk-based food products. London: Elsevier Applied Science, 1989.

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Rekik, Boulbaba. Milk production. Hauppauge, N.Y: Nova Science, 2011.

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Benitez, Rafael Mauro, and Gustavo M. Ortero. Whey: Types, composition and health implications. Hauppauge, N.Y: Nova Science Publishers, 2012.

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International Society for Research in Human Milk and Lactation. International Conference. Bioactive components of human milk. New York: Kluwer Academic/Plenum Publishers, 2001.

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International Society for Research in Human Milk and Lactation. International Conference. Bioactive components of human milk. New York: Kluwer Academic/Plenum Publishers, 2001.

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Book chapters on the topic "Milk composition"

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Aurand, Leonard W., A. Edwin Woods, and Marion R. Wells. "Milk and Milk Products." In Food Composition and Analysis, 543–95. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-015-7398-6_12.

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Lawrence, R. C., and J. Gilles. "Cheese Composition and Quality." In Milk, 111–21. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-017-5571-9_12.

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van Es, A. J. H., and S. Tamminga. "Intake and Composition of Tropical Feeds." In Milk, 573–83. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-017-5571-9_66.

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Jenness, Robert. "Composition of Milk." In Fundamentals of Dairy Chemistry, 1–38. Boston, MA: Springer US, 1988. http://dx.doi.org/10.1007/978-1-4615-7050-9_1.

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Loughnan, Myles, and Kirsty Mehring-Le-Doare. "Breast Milk Composition." In Encyclopedia of Evolutionary Psychological Science, 1–8. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-319-16999-6_828-1.

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Nickerson, S. C. "Milk production: Factors affecting milk composition." In Milk Quality, 3–24. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2195-2_2.

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Bassette, Richard, and Judith S. Acosta. "Composition of Milk Products." In Fundamentals of Dairy Chemistry, 39–79. Boston, MA: Springer US, 1988. http://dx.doi.org/10.1007/978-1-4615-7050-9_2.

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Somasundaram, Indumathi, Pankaj Kaingade, and Ramesh Bhonde. "Preterm Breast Milk Composition." In Stem cell and Non-stem Cell Components of Breast Milk, 55–62. Singapore: Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-99-0647-5_6.

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van den Berg, J. C. T. "Composition and Quality of Milk as a Basis for Payment of Farmers." In Milk, 233–38. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-017-5571-9_26.

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Gupta, Vidhi, and Arpan Dubey. "Composition of Milk Obtained from Different Yak Species." In Yak Milk, 7–26. Boca Raton: CRC Press, 2025. https://doi.org/10.1201/9781003455332-2.

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Conference papers on the topic "Milk composition"

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Plotuna, Ana-Maria, Ionela Hotea, Corina Badea, Alexandra Ban-Cucerzan, and Emil Tirziu. "DONKEY MILK ACROSS DIFFERENT STAGES OF LACTATION: A NUTRITIONAL ASSET FOR SUSTAINABLE FARMING AND SOCIAL IMPACT." In SGEM International Multidisciplinary Scientific GeoConference, 53–60. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024v/6.2/s24.07.

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The social significance of donkey milk for human health stems from its potential advantages for vulnerable populations, including children and those with special dietary needs. The variation in its composition throughout lactation indicates that it can be adapted to fulfil the specific nutritional demands of these groups. The focus of this paper is to investigate the chemical profile of donkey milk and the changes that occur during lactation. The study was performed on samples taken at various stages of lactation, from colostrum to milk. The results revealed fluctuations in protein, fat, lactose and dry matter, reflecting the milk's adaptation to the changing needs of the foals. The results indicate a significant increase in lactose content from 6.24% in the second month of lactation to 6.42% in the sixth month. Regarding the protein level, it decreased from 1.88% in early lactation to 1.41% during late lactation. This study has important implications for the use of donkey milk in human nutrition, providing insight into its potential use in product development for targeted sensitive groups such as infants and people with special nutritional needs.
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Michels, Harold T., and Robert M. Kain. "A Study of the Effects of Microstructure on the Seawater Jet Impingement Resistance of Nickel Aluminum Bronze." In CORROSION 2005, 1–25. NACE International, 2005. https://doi.org/10.5006/c2005-05233.

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Abstract Nickel-aluminum bronzes are metallurgically complex alloys. Small variations in composition can result in markedly different microstructures. In a previous study, the microstructures of selected alloy compositions were characterized and correlated with seawater corrosion resistance. The present study discusses the results from seawater jet impingement tests conducted on these same alloy compositions. Specimens prepared from two different experimental heats of nickel-aluminum bronze were subjected to various heat treatments prior to jet impingement testing in seawater. As-cast commercial nickel-aluminum bronze was also tested, as an experimental control. Both experimental heats and the experimental control are in compliance with UNS C95800 and MIL-B-24480, except that one of the experimental heats, at 8.1% Al, was intentionally melted to be below the lower limit of the specified aluminum compositional range of 8.5 to 9.5%. The microstructures of both experimental compositions were characterized and compared with seawater jet impingement test results.
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Ryabchikov, Yury V. "Ultrafast Laser Processing: “Green” Nanocomposites with Controlled Chemical Composition for Mild Hyperthermia." In CLEO: Science and Innovations, SF1I.5. Washington, D.C.: Optica Publishing Group, 2024. http://dx.doi.org/10.1364/cleo_si.2024.sf1i.5.

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Ultrafast laser processing was applied for the synthesis of semiconductor nanostructures with finely tunable chemical composition and plasmonic properties that were further employed for laser-induced hyperthermia with variable heating efficiency.
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Cook, Desmond C., and Ann C. Van Orden. "The Luling Bridge: An Inside Story." In CORROSION 2000, 1–11. NACE International, 2000. https://doi.org/10.5006/c2000-00449.

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Abstract The corrosion products formed on the interior weathering steel box-sections comprising one vertical support pier of the Luling Bridge in Louisiana, have been analyzed and compared with those formed on atmospherically exposed coupons for which the protective oxide layer is very adherent and stable. It was determined that very high fractions of large particle maghemite form in the hot and humid conditions inside the boxes. The high time-of-wetness also significantly reduces the fraction of nano-phase goethite which forms and this, along with the presence of maghemite, most likely prevents the formation of the adherent protective corrosion coating needed to reduce the long term corrosion of weathering steel. The spectroscopic analysis of the corrosion products was undertaken using Mössbauer spectroscopy, Raman spectrometry and X-ray diffraction, with morphology and elemental composition of the corrosion products being completed using scanning electron microscopy with energy dispersive spectroscopy facilities. The corrosion product composition varied with height of the box-sections in the pier, most likely due to the different local environmental conditions within each enclosed box. In general the corrosion products contained about 30% maghemite and 60% goethite which is very different to the compositions found on well protected weathering steels. The compositions were closer to those found on carbon steel structures exposed to a mild marine environment. The large amounts of exfoliation in the form of sheet-like rust within the box-sections, supports the argument that insufficient wet-dry cycling conditions are available for proper protective coating formation.
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Crowe, David C., and Ronald A. Yeske. "Kraft White Liquor Composition and Long Term Corrosion Behavior." In CORROSION 1988, 1–13. NACE International, 1988. https://doi.org/10.5006/c1988-88435.

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Abstract The polarization behavior, long term weight loss and behavior of the corrosion potential of carbon steel in simulated kraft white liquor were investigated. Conditions relevant to white liquor storage and handling included NaOH + Na2S solutions at 90 C with additions of Na2S2O3, S and Na2SO3 individually and in combinations. Additions of S to form polysulfide produced high initial corrosion rates but eventually assisted passivation. Thiosulfate increased corrosion rates and impaired passivation. Sulfite slowed the rate of passivation. In liquors containing thiosulfate and sulfur, corrosion rates were lower than if either species was present individually. Combinations of thiosulfate and sulfite produced corrosion behavior most like that in actual mill liquor.
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Botinha, Julia, Peter Maas, Bodo Gehrmann, and Helena Alves. "Sensitization Resistance of Alloy UNS N08825 after Different Mill-annealing Temperatures and Times." In CORROSION 2021, 1–13. AMPP, 2021. https://doi.org/10.5006/c2021-16395.

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Abstract Designed for applications in the chemical process industry and later also used in the Oil &amp; Gas industry, Alloy UNS(1) N08825 is a fully austenitic nickel-iron-chromium alloy, stabilized by titanium and with additions of copper and molybdenum. It is well known that the susceptibility of the material to intergranular corrosion in the "as delivered” (mill-annealed) condition, so as after the exposure of the material to intermediate temperatures, is strongly dependent on the chemical composition and additionally on the thermal history. This work consists on the variation of the nickel content within the UNS chemical composition of Alloy N08825 and the variation of the annealing temperatures and times in order to better understand the influence of these variables on the intergranular corrosion resistance of material from large-scale production. Samples were tested according to ASTM(2) G28 method A in the "as delivered” condition and after sensitization heat treatment to verify its intergranular corrosion resistance.
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Huet, F., and R. P. Nogueira. "Comparative Analysis of Potential, Current, and Electrolyte Resistance Fluctuations in Two-Phase Oil / Water Mixtures." In CORROSION 2003, 1–18. NACE International, 2003. https://doi.org/10.5006/c2003-03416.

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Abstract The fluctuations of potential (current) and electrolyte resistance generated by uniform corrosion processes on a mild-steel rotating disk electrode in a mixture of paraffin oil and brine have been measured. The mixture composition has been varied to assess the possibility of characterizing the type of hydrodynamic flow from the noise measurements. Results have shown that, contrary to electrochemical potential and current noise, electrolyte resistance fluctuations, both in the time and frequency domains, are a highly sensitive parameter for monitoring changes in the flow composition.
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Michels, Harold T., and Robert M. Kain. "Effect of Composition and Microstructure on the Seawater Corrosion Resistance of Nickel-Aluminum Bronze." In CORROSION 2003, 1–17. NACE International, 2003. https://doi.org/10.5006/c2003-03262.

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Abstract Experimental-size specimens of two different compositions of nickel-aluminum bronze were cast, subjected to five different heat treatments and were exposed to seawater. Both alloys were in compliance with UNS C95800 and MIL-B -244 80, except that the aluminum content of one alloy, at 8.1%, was below the lower limit of the specified compositional range. Their microstructures were characterized and correlated with corrosion resistance. Selective phase attack was seen in both alloys, although it was much more pronounced in the alloy with the lower aluminum content, to the point where entire grains fell out. It was observed that the higher aluminum-containing alloy had markedly superior corrosion resistance. Thus it is important to maintain the aluminum level in alloy UNS C95800 at or above the lower limit, and within the specified range of 8.5-9.5%.
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Chu, Wei, William H. Hartt, and Xiaofeng Zhang. "Activation Processes for Galvanic Aluminum Anodes in Seawater." In CORROSION 2004, 1–11. NACE International, 2004. https://doi.org/10.5006/c2004-04099.

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Abstract Cyclic potentiodynamic polarization experiments were performed on several Al alloys and on 99.995 w/o Al for the purpose of investigating the composition-exposure-properties interrelationship as applicable to galvanic anode marine cathodic protection applications. Materials included 1) a commercial Al-Zn-In anode that conformed to MIL-A-24799, 2) samples of galvanic Al anodes that were sectioned from an offshore structure, 3) an arc sprayed Al-20Zn-0.2In alloy, and 4) 99.995 percent Al. Emphasis was placed on characterizing the critical pitting and repassivation potentials (Ep and Er, respectively) as a function of scan rate, temperature, surface roughness (including as-cast surfaces), pre-scan potentiostatic conditioning potential and conditioning time, and location of the specimen relative to geometry of the original casting. Statistical analysis of the Ep and Er data suggest that compositional variations within a casting and surface roughness are important factors with regard to galvanic anode performance.
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Li, Wei, Bruce Brown, David Young, and Srdjan Nesic. "Investigation of Pseudo-Passivation of Mild Steel in CO2 Corrosion." In CORROSION 2013, 1–14. NACE International, 2013. https://doi.org/10.5006/c2013-02149.

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Abstract The iron carbonate corrosion product layer formed on mild steel in CO2 environments is known to retard corrosion. When not fully covering the steel surface, it may also lead to initiation of localized corrosion, due to a galvanic effect. In this work, the stability of a protective iron carbonate layer has been studied at 80oC over a relatively wide range of bulk pH. Experiments were done in a glass cell using a three electrode system. Electrochemical techniques such as linear polarization resistance (LPR) and electrochemical impedance spectroscopy (EIS) were used. Surface analysis techniques (SEM, XRD, TEM) were employed to confirm the composition and structure of the protective layer. Experimental results confirmed a pseudo-passive behavior, indicated by a positive shift in the open circuit potential and a significantly retarded corrosion rate for systems at pH 6.0 and above. However, a stable and protective pseudo-passive layer could not be formed at pH 5.6 or lower.
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Reports on the topic "Milk composition"

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Bobe, Gerd, A. E. Gene Freeman, Gary L. Lindberg, and Donald C. Beitz. Milk Protein Genotypes Explain Variation of Milk Protein Composition. Ames (Iowa): Iowa State University, January 2004. http://dx.doi.org/10.31274/ans_air-180814-614.

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Barash, Itamar, and Robert Rhoads. Translational Mechanisms Governing Milk Protein Levels and Composition. United States Department of Agriculture, 2006. http://dx.doi.org/10.32747/2006.7696526.bard.

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Original objectives: The long-term goal of the research is to achieve higher protein content in the milk of ruminants by modulating the translational apparatus of the mammary gland genetically, nutritionally, or pharmacologically. The short-term objectives are to obtain a better understanding of 1) the role of amino acids (AA) as regulators of translation in bovine and mouse mammary epithelial cells and 2) the mechanism responsible for the synergistic enhancement of milk-protein mRNA polyadenylation by insulin and prolactin. Background of the topic: In many cell types and tissues, individual AA affect a signaling pathway which parallels the insulin pathway to modulate rates and levels of protein synthesis. Diverse nutritional and hormonal conditions are funneled to mTOR, a multidomain serine/threonine kinase that regulates a number of components in the initiation and elongation stages of translation. The mechanism by which AA signal mTOR is largely unknown. During the current grant period, we have studied the effect of essential AA on mechanisms involved in protein synthesis in differentiated mammary epithelial cells cultured under lactogenic conditions. We also studied lactogenic hormone regulation of milk protein synthesis in differentiated mammary epithelial cells. In the first BARD grant (2000-03), we discovered a novel mechanism for mRNA-specific hormone-regulated translation, namely, that the combination of insulin plus prolactin causes cytoplasmic polyadenylation of milk protein mRNAs, which leads to their efficient translation. In the current BARD grant, we have pursued the signaling pathways of this novel hormone action. Major conclusions/solutions/achievements: The positive and negative signaling from AA to the mTOR pathway, combined with modulation of insulin sensitization, mediates the synthesis rates of total and specific milk proteins in mammary epithelial cells. The current in vitro study revealed cryptic negative effects of Lys, His, and Thr on cellular mechanisms regulating translation initiation and protein synthesis in mammary epithelial cells that could not be detected by conventional in vivo analyses. We also showed that a signaling pathway involving Jak2 and Stat5, previously shown to lead from the prolactin receptor to transcription of milk protein genes, is also used for cytoplasmic polyadenylation of milk protein mRNAs, thereby stabilizing these mRNAs and activating them for translation. Implications: In vivo, plasma AA levels are affected by nutritional and hormonal effects as well as by conditions of exercise and stress. The amplitude in plasma AA levels resembles that applied in the current in vitro study. Thus, by changing plasma AA levels in the epithelial cell microenvironment or by sensitizing the mTOR pathway to their presence, it should be possible to modulate the rate of milk protein synthesis. Furthermore, knowledge that phosphorylation of Stat5 is required for enhanced milk protein synthesis in response to lactogenic opens the possibility for pharmacologic approaches to increase the phosphorylation of Stat5 and, thereby, milk protein production.
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Barash, Itamar, and Robert E. Rhoads. Translational Mechanisms that Govern Milk Protein Levels and Composition. United States Department of Agriculture, November 2004. http://dx.doi.org/10.32747/2004.7586474.bard.

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Original objectives: The long term objective of the project is to achieve higher content of protein in the milk of ruminants by modulating the translational machinery in the mammary gland. The first specific aim of the BARD proposal was to characterize responsiveness of various experimental systems to combination of lactogenic hormones and amino acids with particular emphasis on discrimination between the control of total protein synthesis and milk protein synthesis. Based on the results, we planned to proceed by characterizing the stage of protein synthesis in which the stimulation by lactogenic hormones and amino acid occur and finally we proposed to identify which components of the translation machinery are modified. Background to the topic: Milk protein is the most valuable component in milk, both for direct human consumption and for manufacturing cheese and other protein-based products. Attempts to augment protein content by the traditional methods of genetic selection and improved nutritional regimes have failed. The proposal was based on recent results suggesting that the limiting factor for augmenting protein synthesis in the bovine mammary gland is the efficiency of converting amino acids to milk proteins. Major conclusions, solutions, achievements: Insulin and prolactin synergistically stimulate â-casein mRNA translation by cytoplasmatic polyadenylation. The interaction between insulin and prolactin was demonstrated two decades ago as crucial for milk-protein synthesis, but the molecular mechanisms involved were not elucidated. We found in differentiated CID 9 mouse mammary epithelial cells line that insulin and prolactin synergistically increases the rate of milk protein mRNA translation. We focused on â-casein, the major milk protein, and found that the increase in â-casein mRNA translation was reflected in a shift to larger polysomes, indicating an effect on translational initiation. Inhibitors of the PI3K, mTOR, and MAPK pathways blocked insulin-stimulated total protein and â-casein synthesis but not the synergistic stimulation. Conversely, cordycepin, a polyadenylation inhibitor, abolished synergistic stimulation of protein synthesis without affecting insulin-stimulated translation. The poly(A) tract of â-casein mRNA progressively increased over 30 min of treatment with insulin plus prolactin. The 3’-untranslated region of â-casein mRNA was found to contain a cytoplasmic polyadenylation element (CPE), and in reporter constructs, this was sufficient for the translational enhancement and mRNA-specific polyadenylation. Furthermore, insulin and prolactin stimulated phosphorylation of cytoplasmic polyadenylation element binding protein (CPEB) but did not increase cytoplasmic polyadenylation.
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Wells, Stephanie, Nikki Ferwerda, and Leo L. Timms. Evaluation of Mare Milk Composition / Quality during Lactation. Ames (Iowa): Iowa State University, January 2012. http://dx.doi.org/10.31274/ans_air-180814-7.

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Bobe, Gerd, Gary L. Lindberg, and Donald C. Beitz. Regulation of Periparturient Milk Composition in Jersey Cattle. Ames (Iowa): Iowa State University, January 2008. http://dx.doi.org/10.31274/ans_air-180814-757.

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Harryman, Kelly, Alyssa Meyers, Nicole S. Ferwerda, and Leo L. Timms. Evaluation of Mare’s Milk Composition and Quality during Lactation. Ames (Iowa): Iowa State University, January 2013. http://dx.doi.org/10.31274/ans_air-180814-957.

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Schoonmaker, Jon P., Rafael A. Nafikov, James M. Reecy, Diane E. Spurlock, and Jenny Minick-Bormann. Genetic Analysis of Fatty Acid Composition of Milk: Basis for Improvement of the Healthfulness of the U.S. Milk Supply. Ames (Iowa): Iowa State University, January 2008. http://dx.doi.org/10.31274/ans_air-180814-155.

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Bobe, Gerd, Shelly Zimmerman, Earl G. Hammond, Gene Freeman, Paul A. Porter, Cindy M. Luhman, and Donald C. Beitz. Butter Composition and Texture from Cows with Different Milk Fatty Acid Compositions Fed Fish Oil or Roasted Soybeans. Ames (Iowa): Iowa State University, January 2008. http://dx.doi.org/10.31274/ans_air-180814-15.

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McGuire, Mark A., Amichai Arieli, Israel Bruckental, and Dale E. Bauman. Increasing Mammary Protein Synthesis through Endocrine and Nutritional Signals. United States Department of Agriculture, January 2001. http://dx.doi.org/10.32747/2001.7574338.bard.

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Objectives To determine endocrine factors that regulate the partitioning of amino acids by the mammary gland. To evaluate dietary flow and supply of energy and amino acids and their effects on milk protein synthesis and endocrine status. To use primary cultures of cow mammary epithelial cells to examine the role of specific factors on the rates and pattern of milk protein synthesis. Milk protein is an increasingly valuable component of milk but little is known regarding the specific hormonal and nutritional factors controlling milk protein synthesis. The research conducted for this project has determined that milk protein synthesis has the potential to be enhanced much greater than previously believed. Increases of over 25% in milk protein percent and yield were detected in studies utilizing abomasal infusion of casein and a hyperinsulinemic-euglycemic clamp. Thus, it appears that insulin, either directly or indirectly, can elicit a substantial increase in milk protein synthesis if additional amino acids are supplied. For additional amino acids, casein provided the best response even though substantial decreases in branched chain amino acids occur when the insulin clamp is utilized. Branched chain amino acids alone are incapable of supporting the enhanced milk protein output. The mammary gland can vary both blood flow and extraction efficiency of amino acids to support protein synthesis. A mammary culture system was used to demonstrate specific endocrine effects on milk protein synthesis. Insulin-like growth factor-I when substituted for insulin was able to enhance casein and a-lactalbumin mRNA. This suggests that insulin is a indirect regulator of milk protein synthesis working through the IGF system to control mammary production of casein and a-lactalbumin. Principal component analysis determined that carbohydrate had the greatest effect on milk protein yield with protein supply only having minor effects. Work in cattle determined that the site of digestion of starch did not affect milk composition alone but the degradability of starch and protein in the rumen can interact to alter milk yield. Cows fed diets with a high degree of rumen undegradability failed to specifically enhance milk protein but produced greater milk yield with similar composition. The mammary gland has an amazing ability to produce protein of great value. Research conducted here has demonstrated the unprecedented potential of the metabolic machinery in the mammary gland. Insulin, probably signaling the mammary gland through the IGF system is a key regulator that must be combined with adequate nutrition in order for maximum response.
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Donovan, Sharon, Kathryn Dewey, Rachel Novotny, Jamie Stang, Elsie Taveras, Ronald Kleinman, Ramkripa Raghavan, et al. Dietary Patterns during Lactation and Human Milk Composition and Quantity: A Systematic Review. U.S. Department of Agriculture, Food and Nutrition Service, Center for Nutrition Policy and Promotion, Nutrition Evidence Systematic Review, July 2020. http://dx.doi.org/10.52570/nesr.dgac2020.sr0203.

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