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The muscle protein synthetic response following corn protein ingestion does not differ from milk protein in healthy, young adults
Plant-derived proteins are generally believed to possess lesser anabolic properties when compared with animal-derived proteins. This is, at least...
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Metagenomics analysis reveals differences in rumen microbiota in cows with low and high milk protein percentage
AbstractVariation exists in milk protein concentration of dairy cows of the same breed that are fed and managed in the same environment, and little...
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Preterm Breast Milk Composition
There is variation in the composition of milk in different lactation phases. Likewise, the composition differs between individuals as well as in...
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Fluid Milk Products
High-quality milk has an almost neutral flavor profile that is pleasantly sweet with no distinct aftertaste. The flavor is imparted by the natural...
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Epigenetic regulation of functional candidate genes for milk production traits in dairy sheep subjected to protein restriction in the prepubertal stage
BackgroundAs the prepubertal stage is a crucial point for the proper development of the mammary gland and milk production, this study aims to...
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Favourable Interfacial Characteristics of A2 Milk Protein Monolayer
Shielding of the specific body organ using the biocompatible material helps preventing direct exposure of that part to the foreign entities...
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Milk Protein-Based Edible Coatings: Properties and Applications
Dairy industry produces a lot of by-products which when not utilised suitably, get added to the waste. The largest component produced during the...
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Multi-omics reveals that the host-microbiome metabolism crosstalk of differential rumen bacterial enterotypes can regulate the milk protein synthesis of dairy cows
BackgroundDairy cows’ lactation performance is the outcome of the crosstalk between ruminal microbial metabolism and host metabolism. However, it is...
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Partitioning Milk Constituents
This chapter discusses applications of dialysis, ultrafiltration, ultracentrifugation, milk coagulation reactions and precipitation methods for...
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Chemistry of Milk and Milk Products
Milk is a complex liquid food synthesized in mammary glands of mammals. It contains lactose (carbohydrate), fat, proteins (casein and whey proteins),...
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Components of Breast Milk: An Overview
Human breast milk produced by the mammary glands is a complex biological fluid. The components of breast milk serve the function of nutrition and...
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Mining key circRNA-associated-ceRNA networks for milk fat metabolism in cows with varying milk fat percentages
BackgroundCow milk fat is an essential indicator for evaluating and measuring milk quality and cow performance. Growing research has identified the...
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Age-specific composition of milk microbiota in Tibetan sheep and goats
AbstractThis study investigates the dynamic changes in milk nutritional composition and microbial communities in Tibetan sheep and goats during the...
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Concentrated and Dried Milk Products
Concentrated and dried milk product represent both traditional and novel forms of dairy ingredients all with the common denominator of reduced water...
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Nutritional factors affecting camel (Camelus dromedarius) milk composition
Saharan population in Algeria still depending on bovine milk, which suffers from serious constraints undermining its sustainability. Camelus...
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Polymorphism and association study of lactoferrin (LF) gene with milk yield, milk composition, and somatic cell count in Beetal goats
The sequence analysis of PCR product exhibited four novel SNPs in the promoter region of the LF gene at loci g.98T>C, g.143T>A, g.189AC>A, and...
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Genetic Parameters for Milk Production of Female Camels of the Kazakhstan Population
AbstractSurveys have been performed in order to determine the key genetic parameters (variability, heritability, and repeatability) of milk...
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Milk Salts: Technological Significance
Mammalian milk contains all the essential components to sustain the growth and development of the newborn suckling. Usually, this is taken to mean...
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Milk Oligosaccharides
Oligosaccharides are the third most abundant component in human milk and provide a wide range of beneficial effects to the infant. Very few...
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Comparative metatranscriptome analysis of Brazilian milk and water kefir beverages
The present study compared bacterial and fungal diversity of kefir beverages produced using milk (MK) or sugared water (WK) as propagation matrices...
