Milk containers

Farm animals produce recombinant proteins less expensively than bacteria or cells in culture because the farm animals produce large volumes of milk containing up to 5 g/L of recombinant protein. In addition, modifications to the proteins that can be performed only by mammalian cells are made by the cells of the mammary gland. Therefore, numerous pharmaceuticals that previously could only be made by cells in culture or extracted from human tissue or blood are being produced by lactating farm animals. 

Phosphatase Test. The phosphatase [9001-78-9] test is a chemical method for measuring the efficiency of pasteurization. AH raw milk contains phosphatase and the thermal resistance of this enzyme is greater than that of pathogens over the range of time and temperature of heat treatments recognized for proper pasteurization. Phosphatase tests are based on the principle that alkaline phosphatase is able, under proper conditions of temperature and pH, to Hberate phenol [108-95-2] from a disodium phenyl phosphate substrate. The amount of Hberated phenol, which is proportional to the amount of enzyme present, is determined by the reaction of Hberated phenol with 2,6-dichloroquinone chloroimide and colorimetric measurement of the indophenol blue formed. Under-pasteurization as well as contamination of a properly pasteurized product with raw milk can be detected by this test. 

Casein. Milk contains proteins and essential amino acids lacking in many other foods. Casein is the principal protein in the skimmed milk (nonfat) portion of milk (3—4% of the weight). After it is removed from the Hquid portion of milk, whey remains. Whey can be denatured by heat treatment of 85°C for 15 minutes. Various protein fractions are identified as a-, P-, and y-casein, and 5-lactoglobulin and blood—semm albumin, each having specific characteristics for various uses. Table 21 gives the concentration and composition of milk proteins. 

Lactose occurs in milk, mainly free, but to a small extent as a component of higher oligosaccharides. Cow and goat milks contain about 4.5% lactose human milk contains about 7.0%. Lactose is used as an excipient in tablets to provide bulk and rapid disintegration. It is also used in some food products where it contributes body with only about 40% the sweetness of sucrose and enhances colors and flavors. 

Consumer acceptance of milk is strongly determined by its sensory characteristics. The development of off-flavor in milk as a result of lipolysis can reduce the quality of milk. The enzymatic release, by milk lipase, of free fatty acids (FFA) from triglycerides causes a flavor defect in milk described as rancid . Triglycerides in milk contain both long chain and short chain fatty acids, which are released at random by milk lipase. The short chains FFA, like butyric acid, are responsible for the off-flavor. 

Whilst conventional polycarbonate based on bis-phenol A is essentially linear, branched polymers have recently been introduced. These materials have flow properties and a melt stability that makes them particularly suitable for large (20 litre) water and milk containers. Branched polymers have also been used in the manufacture of twin-walled sheet for the building industry. 

PHOSPHOPROTEINS. These proteins have phosphate groups esterified to the hydroxyls of serine, threonine, or tyrosine residues. Casein, the major protein of milk, contains many phosphates and serves to bring essential phosphorus to the growing infant. Many key steps in metabolism are regulated between states of activity or inactivity, depending on the presence or absence of phosphate groups on proteins, as we shall see in Chapter 15. Glycogen phospho-rylase a is one well-studied example. 

Bound glutamates in proteins are very common in food. Human breast milk contains ten times as much as cows milk, and tomato juice contains four times as much as breast milk. However, free glutamate, as found in soy sauce or prepared foods, enters the bloodstream much faster than the glutamates bound in proteins, which are released slowly during digestion. 

The results of metabolism studies with laboratory animals and livestock indicate that endosulfan does not bioconcentrate in fatty tissues and milk. Lactating sheep administered radiolabeled endosulfan produced milk containing less than 2% of the label. Endosulfan sulfate was the major metabolite in milk (Gorbach et al. 1968). A half-life of about 4 days was reported for endosulfan metabolites in milk from survivors of a dairy herd accidentally exposed to acutely toxic concentrations of endosulfan endosulfan sulfate accounted for the bulk of the residues detected in the milk (Braun and Lobb 1976). No endosulfan residues were detected in the fatty tissue of beef cattle grazed on endosulfan-treated pastures for 31-36 days (detection limits of 10 ppm for endosulfan, 40 ppm for endosulfan diol) the animals began grazing 7 days after treatment of the pastures. Some residues were detected in the fatty tissue of one animal administered 1.1 mg/kg/day of endosulfan in the diet for 60 days. No endosulfan residues were... 

Manufacture of milk containers using postconsumer HDPE has the potential to significantly lower the GHG emissions and energy due to the... 

Vitamin K is a fat-soluble vitamin cofactor for the activation of factors II, VII, IX, and X in the liver. Almost all neonates are vitamin K-deficient at as a result of (1) insignificant transplacental vitamin K crossover, (2) lack of colonization of the colon by vitamin K-producing bacteria, and (3) inadequate dietary vitamin K intake (especially in breast-fed infants because human milk contains less vitamin K than infant formula or cow s milk). Vitamin K-deficiency bleeding (VKDB) refers to bleeding attributable to vitamin K deficiency within first 6 months of life. It occurs in three general time frames early (0-24 hours), classic (1-7 days), and late (2-12 weeks). Early onset occurs rarely and usually is associated with maternal ingestion of anticonvulsants, rifampin, isoniazid, and warfarin. Classic vitamin K-dependent bleeding usually results from the lack of prophylactic vitamin K administration in... 

A second example concerns thiometon, an OPP.Back in 1964, information showed that milk containing 0.001 mg/1 of thiometon was toxic for calves [3]. At the same time, and for several years, the standard for the acceptable content of thiometon in food products for humans was 500 times larger ( ) - 0.5 mg/kg. The situation was the same for many pesticides. 

COW, Bos bovis Oral doses equivalent to 1, 10, or 100 mg/kg diet for 60 days, then no dose for 30 days Fed diets containing 10 mg/kg for 10 days At 1 mg/kg diet equivalent, total chlordane in fat increased from 0.24 mg/kg at day 30 to 0.47 at day 60 30 days later, residues remained elevated at 0.45 mg/kg. The same pattern was seen at higher dose levels but residues were higher at 1.2-1.5 mg/kg in the 10-mg/kg diet group, and 2.6-4.0 in the 100-mg/kg group (Nomeir and Hajjar 1987) Milk contained less than 50 pg/L (NRCC 1975)... 

Fed diets containing 20 mg/kg for 150 days Milk contained less than 200 pg/L (NRCC 1975)... 

This leads to a release of the pesticide from fatty tissue into other compartments of the body. Since milk contains fat, mother s milk also constitutes a storage for the pesticide (see below the example of DDT and TCDD). 

Milk contains both organic and inorganic components. A majority of the milk is water based, and contains water-soluble solutes such as calcium compounds. But milk also contains as much as 15 per cent by mass of water-insoluble, fat-based compounds. 

We have already seen how milk is an emulsion comprising oil as a dispersion medium in a water-based dispersion medium. Milk fats also form colloids. The aqueous component of milk contains many vitamins, especially the salts of calcium, which baby mammals need to produce strong teeth and bones. 

Fresh cows milk contains an enzyme which very greatly accelerates the reduction by aldehyde of methylene blue to its leuco-compound. This reduction does not show itself if the enzyme is absent. Two H-... 

Lactarius species are milk -containing mushrooms. Poisonous Lactarius are generally found in species with white latex. After eating large quantities of these mushrooms, symptoms such as vomiting, profuse diarrhea, and sweating will occur fifteen minutes to one hour after the meal. The nature of the toxin is unknown. 

Before 1990 the composition of isoflavones in soy foods was thought to be largely determined by whether the food had been fermented. Fermented foods (e.g., miso and tempeh) contain the unconjugated isoflavones agycones, while non-fermented food (e.g., tofu, soy flower, and soy milk) contain the conjugated glucoside. Subsequent experiments have demonstrated that fermentation of soy decreased the isoflavone content of the food product, but increased the urinary isoflavonoid recovery, suggesting that fermentation increases availability of isoflavones in soy (Slavin et al., 1998). 

The only study located regarding developmental effects reported no adverse effects on human fetal development following transplacental exposure to heptachlor based on birth certificate information and hospital discharge data (Le Marchand et al. 1986). The study was conducted on women of child-bearing age from Oahu, Hawaii, who ingested milk containing heptachlor for 27-29 months. 

There is some evidence that, in these patients, the interconversion between the polyunsaturated fatty acids is disturbed, which restricts the formation of eicosapentaenoic and docosahexaenoic acids. Such children are less likely to have been breastfed (breast milk contains these omega-3 fatty acids) they are more likely to suffer from allergies associated with essential fatty acid deficiency and also dry skin and hair and the membranes of the erythrocytes contain less omega-3 fatty acids compared with normal children. So far, the results of supplementation of the diet of these children with this disorder have not been conclusive. 

Masnda O, Nakamura Y, Takano T. (1996) Anti-hypertensive peptides are present in aorta after oral administration of sour milk containing these peptides to spontaneously hypertensive rats. JNutr 126 3063-3068. 

Lactose ( milk sugar, 2) is the most important carbohydrate in the milk of mammals. Cow s milk contains 4.5% lactose, while human milk contains up to 7.5%. In lactose, the anomeric OH group of galactose forms a p-glycosidic bond with C-4 of a glucose. The lactose molecule is consequently elongated, and both of its pyran rings lie in the same plane. 

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