Young W. Park

Hypo-allergenic and therapeutic significance of goat milk

Abstract Pathogenesis of cow milk allergy indicates that multiple immunological mechanisms exist. Two types of food allergy reactions occur in infants, children and adults. They are reaginic (IgE mediated) or nonreaginic. About 7% of children in the US have symptoms of cow milk allergy, even though almost all children under age 3 yr have circulating milk antibodies. β-Lactoglobulin (molecular weight 36 000) is the major whey protein of cow milk, not found in human breast milk and mostly responsible for cow milk allergy. Clinical symptomology for patients allergic to bovine milk proteins include: rhinitis, diarrhea, vomiting, asthma, anaphylaxis, urticaria, eczema, chronic catarrh, migraine, colitis and epigastric distress. Goat milk has been recommended as a substitute for patients allergic to cow milk. Between 40 to 100% of patients allergic to cow milk proteins tolerate goat milk. Although some caprine milk proteins have immunological crossreactivity with cow milk proteins, infants suffering from gastrointestinal allergy and chronic enteropathy against cow milk were reportedly cured by goat milk therapy. The higher protein, nonprotein N and phosphate in caprine milk give it greater buffering capacity compared to cow milk. Some physico-chemical properties of caprine milk such as smaller fat globules, higher percent of short and medium chain fatty acids, and softer curd formation of its proteins are advantageous for higher digestibility and healthier lipid metabolism relative to cow milk. Goat milk also has a greater iron bioavailability in anemic rats than cow milk. Further studies of the hypoallergenic and therapeutic significance of goat milk to humans are very much needed.

Handbook of milk of non-bovine mammals

Knjiga prikazuje raspoloživost, sastav i tehnologiju proizvodnje mlijeka u svijetu od sisavaca koji nisu goveda. Knjiga obrađuje osam vrsta mlijeka domacih životinja: kozje, ovcje, bivolje, kobilje, devino mlijeko, mlijeko jaka, soba, krmace i ostalih manje znacajnih vrsta ne-goveda kao i humano mlijeko. Knjiga predstavlja nadograđeno prvo izdanje, s obzirom da su od 2006. godine, kada je izaslo prvo izdanje, u znanosti proizasle mnoge nove spoznaje koje su ugrađene u ovo izdanje. Ova knjiga naglasava važnost ne-goveđeg mlijeka u svijetu razlicitih klimatskih i zemljopisnih podrucja. Potrosaci suvremenog drustva traže nove raznovrsnije, sofisticiranije i nutritivno vrijednije namirnice sto ovoj knjizi daje veliki znacaj.

Comparison of mineral and cholesterol composition of different commercial goat milk products manufactured in USA.

Concentrations of 12 major and trace minerals and cholesterol in commercial goat fluid milk, evaporated, powdered, yogurt, and cheese products manufactured in the US were evaluated for compositional differences. Minerals were determined by an Inductively Coupled Argon Plasma Emission Spectroscopy (ICAP), while cholesterol was analyzed using colorimetric and gas chromatographic (GC) methods. Mean total solids content (%) of fluid milk, evaporated milk, powdered milk, yogurt, plain soft and Monterey Jack cheeses were: 11.3, 20.9, 94.1, 11.5, 32.5, and 57.7, respectively. Mean calcium and phosphorus contents (ppm, dry basis) of the corresponding products were: 103, 125; 440, 393; 7715, 7471; 161, 144; 691, 1105; 3492, 3067, respectively. The respective iron and zinc contents (ppm) of the corresponding products were: 0.062, 0.349; 1.518, 1.635; 3.33, 30.21, 0.117, 0.338; 7.16, 3.64; 8.86, 3.81. The levels of potassium (K) in cheeses were lowest among all the products including fluid goat milk, suggesting that a significant amount of K was lost during cheese manufacturing processes. Levels of all trace minerals were higher in yogurt and cheeses than in fluid milk. The levels of trace minerals in cheeses were greater than those in yogurt products. Iron and aluminum contents of certain goat milk products were considerably higher than normal, possibly due to contamination of minerals from manufacturing utensils and product metal cans. Sulphur contents of fermented products were significantly greater than those of fluid milk, which may be accountable for the microbial synthesis of sulfur containing proteins during the manufacturing processes of the products. Cholesterol contents (mg/100g, wet basis) of fluid, evaporated, powdered goat milk and Monterey Jack cheese determined by GC method were: 11.0, 24.9, 119.5 and 91.7, respectively. Cholesterol contents of the goat milk products analyzed by colorimetric method were substantially greater than those by GC method.

Bioactive components in milk and dairy products

Contributors. Foreword. Chapter 1 Overview of Bioactive Components in Milk and Dairy Products ( Young W. Park ). Section I Bioactive Components in Milk. Chapter 2 Bioactive Components in Bovine Milk ( Hannu J. Korhonen ). Chapter 3 Bioactive Components in Goat Milk ( Young W. Park ). Chapter 4 Bioactive Components in Sheep Milk ( Isidra Recio, Miguel Angel de la Fuente, Manuela Juarez, and Mercedes Ramos ). Chapter 5 Bioactive Components in Buffalo Milk ( A. J. Pandya and George F. W. Haenlein ). Chapter 6 Bioactive Components in Camel Milk ( Elsayed I. El-Agamy ). Chapter 7 Bioactive Components in Mare Milk ( Qinghai Sheng and Xinping Fang ). Section II Bioactive Components in Manufactured Dairy Products. Chapter 8 Bioactive Components in Caseins, Caseinates, and Cheeses ( Ryozo Akuzawa, Takayuki Miura, and Hiroshi Kawakami ). Chapter 9 Bioactive Components in Yogurt Products ( Eveline M. Ibeagha-Awemu, J.-R. Liu, and Xin Zhao ). Chapter 10 Bioactive Components in Kefi r and Koumiss ( Jia-ping Lv and Li-Min Wang ). Chapter 11 Bioactive Components in Whey Products ( Sanghoon Ko and Hae-Soo Kwak ). Chapter 12 Probiotics and Prebiotics as Bioactive Components in Dairy Products ( Young Jin Baek and Byong H. Lee ). Section III Other Related Issues on Bioactive Compounds in Dairy Foods. Chapter 13 Regulatory Issues and Functional Health Claims for Bioactive Compounds ( Peter Roupas, Peter Williams, and Christine Margetts ). Chapter 14 New Technologies for Isolation and Analysis of Bioactive Compounds ( Sumangala Gokavi ). Chapter 15 Potential for Improving Health: Immunomodulation by Dairy Ingredients ( Tadao Saito ). Chapter 16 Potential for Improving Health: Calcium Bioavailability in Milk and Dairy Products ( Eveline M. Ibeagha-Awemu, Patrick M. Kgwatalala, and Xin Zhao ). Chapter 17 Potential for Improving Health: Iron Fortifi cation of Dairy Products ( Young W. Park ). Index.

Relationship between the yield of cheese (Chevre) and chemical composition of goat milk

Abstract The relationships between goat milk constituents and cheese (Chevre, a fresh goat’s milk cheese) yield were determined to develop formula for predicting the moisture-adjusted yield of Chevre. Samples of commingled goat milk shipped to a commercial manufacturer of Chevre were collected weekly over a 12-month period and analyzed for milk fat, crude protein (CP), casein, total solids (TS), and mineral contents. The yield of Chevre made from the sampled milk was measured and adjusted to a 60% moisture content. There was a definite trend in the 60% moisture-adjusted yield of Chevre during the year, which ranged from 14% in June to 20% in December and January. Milk TS and CP contents were the most significant predictors of Chevre yield ( Y ): Y=2.64 TS −15.48 ( r 2 =0.81, P Y=8.6116 CP −12.7598 ( r 2 =0.79, P

Bioactive Peptides in Milk and Dairy Products: A Review.

Functionally and physiologically active peptides are produced from several food proteins during gastrointestinal digestion and fermentation of food materials with lactic acid bacteria. Once bioactive peptides (BPs) are liberated, they exhibit a wide variety of physiological functions in the human body such as gastrointestinal, cardiovascular, immune, endocrine, and nervous systems. These functionalities of the peptides in human health and physiology include antihypertensive, antimicrobial, antioxidative, antithrombotic, opioid, anti-appetizing, immunomodulatory and mineral-binding activities. Most of the bioactivities of milk proteins are latent, being absent or incomplete in the original native protein, but full activities are manifested upon proteolytic digestion to release and activate encrypted bioactive peptides from the original protein. Bioactive peptides have been identified within the amino acid sequences of native milk proteins. Due to their physiological and physico-chemical versatility, milk peptides are regarded as greatly important components for health promoting foods or pharmaceutical applications. Milk and colostrum of bovine and other dairy species are considered as the most important source of natural bioactive components. Over the past a few decades, major advances and developments have been achieved on the science, technology and commercial applications of bioactive components which are present naturally in the milk. Although the majority of published works are associated with the search of bioactive peptides in bovine milk samples, some of them are involved in the investigation of ovine or caprine milk. The advent of functional foods has been facilitated by increasing scientific knowledge about the metabolic and genomic effects of diet and specific dietary components on human health.

Interrelationships between somatic cell counts, electrical conductivity, bacteria counts, percent fat and protein in goat milk

Abstract Six French-Alpine and six Anglo-Nubian does in mid-lactation at 150–180 days of milking, were randomly selected from the University herds, and morning and afternoon milk samples from each doe were tested for interrelationships between levels of somatic cell counts (SCC), electrical conductivity (EC), standard plate counts (total bacteria counts; SPC), staphylococcus counts (STC), coliform counts (CFC), percent fat and protein in goat milk. Mean cell counts of the combined breed data for SCC, SPC, STC and CFC in goat milk were 682, 38.9, 4.03 and 0.62 × 10 3 cells per ml, respectively. Mean ECs overall for, Alpine and Nubian breeds were 4.75, 5.80, and 3.76, respectively. Average EC of Alpine milk was higher than of Nubian, whereas mean SCC of Alpine milk was lower than of Nubians. Mean EC of afternoon milk was higher than of morning milk. There were no significant correlations ( r ) between levels of SCC and EC for separate or combined breed data, nor for separate or combined data of milking time. However, SCC showed significant correlation with CFC for the pooled data ( P P r values with % fat and protein in the milk. Results suggest that SCC and EC by current instrumentations may not be good indicators for bacterial cell counts in goat milk. Further studies are necessary to find optimal unit measures of EC instrument for caprine milk.

Macro-mineral concentrations in milk of two goat breeds at different stages of lactation

First-year freshened French-Alpine and Anglo-Nubian does, ten each, were randomly selected from the University milking herd to study concentration profiles of calcium, phosphorus, sodium, potassium, magnesium and sulphur for 0 h, 6 h, 12 h, 24 h, and 2, 3, 10, 30, 60, 90, 120 and 150 days postpartum and to evaluate differences in levels of teh six major minerals between breeds, stages of lactation and their interactions. Overall mean contents (mg/100ml) for Alpines and Nubians were: calcium: 138.6, 139.3; phosphorus: 129.2, 142.8; sodium: 55.4, 66.1; potassium: 110.8, 87.0; magnesium: 17.6, 19.2; sulphur: 2.97, 2.81, respectively. For pooled breed data, there were no differences in mean contents of calcium, phosphorus and sodium among lactation periods, but a few variations occurred in separate breed cases. The magnesium and sulphur levels revealed typical lactation trends, where colostrum contained significantly (P<0.05) greater levels than normal milk. The potassium levels fluctuated greatly by periods, and potassium and sodium levels were significantly (P<0.01) different between breeds. Interactions between breeds and lactation periods had no influence on the levels of any minerals. There were significant (P<0.01), positive correlations between calcium and phosphorus and negative correlations between sodium and potassium or calcium in the milk.

Nutrient and mineral composition of commercial US goat milk yogurts

Eight varieties of commercial goat milk yogurts (two plain and six flavored) produced in the US were evaluated. Overall mean percentage of total solids, protein, fat, carbohydrate and ash for plain varieties from three companies were: 11.5 ±0.56, 3.99 ± 0.12, 2.25 ± 0.13, 4.49 ± 0.56, and 0.818 ± 0.019, respectively. Mean concentrations (ppm, wet basis) for the pooled data of plain yogurts were: 1405 Ca, 149 Mg, 1253 P, 1417 K, 736 Na, 240 S, 1.02 Fe, 0.345 Mn, 0.303 Cu, 3.37 Zn, 3.54 Al, and 0.148 Mo. Plain varieties contained significantly (P<0.05) lower total solids and carbohydrates, but significantly (P<0.05) more protein and fat than the four fruit varieties. Cherry-almond flavored yogurt had significantly (P < 0.05) lower ash than the other varieties. Differences in Ca, Mg, P, Fe, Zn and Al levels between varieties for the pooled or separate manufacturer data were significant (P<0.05), whereas K, Na, and S were different only for separate manufacturer data. Correlation coefficients (r) between levels of nutrients were variable, with total solids having significant r values with several nutrients, while Na, Mn and Mo did not correlate with any other parameters. Commercial goat yogurts tested in this study contained lower total solids and carbohydrates compared to cow counterparts, indicating that less amount of nonfat powder milk and fruits were added to the goat yogurt products.

Proteolytic patterns of Caciotta and Monterey Jack hard goat milk cheeses as evaluated by SDS–PAGE and densitometric analyses

Abstract Protein degradation characteristics of Caciotta and Monterey Jack hard goat milk cheeses aged for different storage time and under different temperature conditions were evaluated with SDS–PAGE and an advanced Bio-Image Whole Band Densitometric analysis. Two replicates of three varieties of cheeses (Caciotta, Monterey Jack, and a cow milk Cheddar as a reference control) were assigned to three temperatures (4, 13 and 22°C) and four storage times (0, 8, 16 and 24 weeks) in order to study the effects of different time–temperature treatments on PAGE patterns of cheese proteins and water soluble nitrogen (WSN) contents of cheeses. Initial fresh Caciotta and Monterey Jack goat cheeses had distinctive αs2-casein PAGE bands, whereas cow milk Cheddar cheese displayed an almost absence of the αs2-CN but clear and intensive αs1-CN bands. Caciotta and Monterey Jack goat cheeses showed some peculiar proteolytic patterns of αs1- and αs2-caseins at 8 weeks aging compared to cow milk Cheddar cheeses, which might be attributable to the specific physicochemical characteristics of the two hard goat cheese varieties. Densitometric integrated intensity showed that the initial (0 week) goat cheeses had the greatest β-casein values, and then continuously declined as the storage time progressed. The extent of protein degradation in all 3 varieties of cheeses was also shown by the increase in WSN and the concomitant reduction in β-casein as aging advanced. The elevations of WSN in the two goat cheeses were significantly greater (P