Types of Milk

FIG. 9 Principal component analysis similarity map defined by the principal components 1 and 2 (Al, A2) for Laurdan fluorescence excitation spectral data. The letter corresponds to the type of milk and the digits correspond to the elapsed time. Each label corresponds to a spectrum. The letters B, C, L, and P correspond to BLG5, BCAS, CREAM, and MP, respectively. 

The restricted shelf life of liquid milk continues to be a problem that is often more influenced by the type of milk being sold rather than the pasteurisation technique. The shelf life of processed milk is determined primarily by the quality of the raw milk from the dairy herd. Increasing cell counts in the milk and a higher concentration of free fatty acids, contribute to rancidity in both liquid milk and milk products. Janzen (1972) reported that the 0-14 day shelf life of pasteurised milk is influenced by the somatic cell concentration in the raw milk and found that after 14 days any observed changes in the flavour and stability of the milk were attributable to microbial activity during storage. 

M. (1997) A novel electronic nose based on semiconductor films gas sensor to distinguish different types of milk. In Authenticity and Adulteration of Food the Analytical Approach, Proceedings of Euro-FoodChem IX, Interlaken, Switzerland, 24-26 September 1997, pp 89-94. 

The classification presented here is based upon consistency brought about by differences in moisture content (soft, semisoft, hard, very hard), the manner of ripening (bacteria, mold, yeast, surface or interior microorganisms, combinations or unripened), the method by which the curd is produced (acid or coagulating enzymes, or by acid and high heat, or combinations), and the type of milk employed (National Dairy Council 1979). 

Sweetsur and White (1974) showed that type B milk coagulates by a one-step mechanism and that type A milk coagulates by a two-step mechanism. Parker et al. (1979) proposed a separate mechanism for coagulation of each type of milk. Although their mechanism is mathematically sound and accounts for the physical observations, there is some difficulty in accounting chemically for what happens during coagulation. 

Pappa, E. C., Robertson, J. A., Rigby, N. M., Mellon, F., Kandarakis, I., and Mills, E. N. C. (2008). Application of proteomic techniques to protein and peptide profiling of Teleme cheese made from different types of milk. Int. Dairy J. 18, 605-614. 

Ryan et al. (1992) analyzed the concentrations of CDDs/CDFs in Canadian bleached-paper milk containers from 1988 to 1989 and examined the resulting concentrations transferred to the milk. Milk-carton paper manufactured prior to 1989 tested positive for 2,3,7,8-TCDF and 2,3,7,8-TCDD, with levels on a TEQ basis varying between 1.4 and 55 ng/kg of paper. Bleached milk-carton paper produced after mid-1989 tested negative for these compounds at a limit of detection of 1 ng/kg paper. Storage of 3 types of milk in the pre-1989 low- and high-level cartons resulted in the transfer of the TCDD/TCDF into the milk, most of which occurred within the first 7 days. The TCDD/TCDF transfer varied between 3 and 25%, with whole and 2% fat milk accumulating about twice the concentrations of skim milk. On the basis of these results, milk stored for up to 14 days at 5 °C in currently produced bleached-paper containers with less than 1 ng TEQ/kg of paper would not contain any detectable CDDs/CDFs (<0.005 ng TEQ/kg milk). 

Iodine and Se speciation in breast milk provides an example of the use of CE in hyphenated systems with ICP-MS detection. By employing CE, Michalke and colleagues determined selenoaminocids and identified two chemical forms of iodine, I- and thyroxine, which were present in comparable amounts in milk [115-117]. Other authors used SEC and IEC for I speciation in various types of milk and infant formulae (see Table 8.3) and found I- as the main species, with the exception of breast milk and formulae. The latter were found to contain less I than commercial and human milk, and mostly as an unidentified macromolecular compound. 

As it can be seen in Table 13.2, human milk composition is quite different from that of cow s milk. Casein and mineral contents are lower in human milk than in cow s milk, whilst the lactose content is higher in the former. With regards to fatty matter, both types of milk present similar contents, but the total protein is over three-fold higher in cow s milk. 

However, Mg and Na showed a different behavior in fact, Na showed percentage values in skimmed milk and milk whey close to 90 percent of those present in whole milk, for all types of milk under study. The percentage values obtained for Mg distribution were always close to 85 percent in the case of skimmed milk... 

M. C. Yebra Biurrun, M. L. Mella Louzao, A. Bermejo Barrera, M. P. Bermejo Barrera, Comparative study of the determination of calcium in different types of milk by atomic absorption spectrophotometry after different sample treatments, Alimentaria, 28 (1991), 23-25. 

Heuchel, V. 1994. Comparison of the effects of different types of milking machine cluster on lipolysis in cow milk. In Premieres Rencontres Autour des Recherches sur les Ruminants, pp. 125-128, Institut de l Elevage, Paris. 

Caraway is a traditional spice and medicinal plant with carminative and antibacterial properties. Seeds, seed cake and straw are valuable dietetic feeders for cattle, improving the synthesis of milk due to increasing taste and digestibility of nutrients, reduce meteorism and generally influenced the metabolism and health state positively. They are not suitable for milking cows because the essentials oil compounds can affect the type of milk smell after the consumption. 

The effects of hydrolysis on surface properties depend on the type of milk protein and the conditions of hydrolysis. Hydrolysis of globular proteins results in the exposure of buried hydrophobic groups. This enhances surface hydrophobicity that improves surface properties. The degree of hydrolysis needs to be optimized for good surface properties. This is governed by the type of protein used, the extent of hydrolysis, and the enzymes used. 

Animal feeds contain mostly carbohydrates, proteins, fat, starch, and organic fibers, all of which can spoil with time. Particularly all types of milk and whey degenerate due to the activity of bacteria destroying the nutritive value unless it is kept at low temperatures or preservatives are added. Removal of water from the product will also reduce the bacterial activity and, thus, ensure an almost infinite shelf life if the product is dry enough and kept in a sheltered, cool place. 

Cheese contains a high concentration of essential nutrients relative to its energy content. Its precise nutrient content is influenced by the type of milk used (species, stage of lactation, whole fat, lowfat, skim), method of manufacture, and to a lesser extent the degree of ripening. As outlined in detail elsewhere in this review, water-insoluble nutrients of milk (casein, colloidal minerals, fat, and fat-soluble vitamins) are retained in the cheese curd whereas the water-soluble constituents (whey proteins, lactose, water-soluble vitamins, and minerals) partition into the whey. However, loss of water-soluble B vitamins in whey may be compensated to a certain extent by microbial synthesis during ripening (Renner, 1987). 

No differences were found between the average iodine content within the same season for different types of milk, e.g., skimmed milk versus full-fat milk (Dahl et al.,... 

Four types of milk drinks = flavored milk, milkshakes or smoothies, plain milk and thickshakes. 

PL represent up to 1.0% of the total lipids in milk. The lactation stage has a significant influence on the content of PL. The major types of milk PL and their... 

The hepatitis B vaccine is not made with any type of milk therefore, this would not be an important question. 

Many recent biochemical applications of gas chromatographic techniques have been given in a review by Juvet and Dal Nogare (1968). The treatment of steroids was particularly prominent. Other substances mentioned were drugs, vitamins, amino acids, peptides, carbohydrates, strains of bacteria, and various types of milk. 

Actually, some types of cheeses, especially protected denomination of origin cheeses, are manufactured from defined amounts of ovine, caprine, and bovine milks thus, quantitative determination of each type of milk in mixed cheeses is an important issue. RP-HPLC separation of (3-lactoglobulin can be used for detecting and quantifying bovine, ovine, and caprine milk mixtures in raw milk and cheeses. 

Gradient elution was carried out with a mixture of two solvents solvent A consisted of 0.1% TFA in water and solvent B consisted of 0.1% TFA in 80% (v/v) aqueous acetonitrile. Proteins were eluted with a series of linear gradients, increasing the proportion of solvent B from 36% to 56% over 20 min, from 56% to 60% of B over 10 min, finishing with 60-36% of B in 5 min. The flow rate was 0.5 ml/min, the column temperature was 45 0.1 °C, and the detection was performed at a wavelength of 215 nm. Different chromatographic profiles were obtained for each type of milk in binary mixtures, as shown in Fig. 6. 

---