Integrants:

Carla Jesús Domínguez Pérez

Nely Anguiano García

Patricia Serrano Gutiérrez

Juan Arce Olarte

MILKMAGAZINE

MILK AND DAIRY PRODUCTS

MILKMAGAZINE @MILKMAGAZINE

5

The milk

Milk is a white liquid produced by

the mammary glands of mammals.

It is the primary source of nutrition

for young mammals before they

are able to digest other types of

food. Early-lactation milk contains

colostrum, which carries the

mother's antibodies to the baby

and can reduce the risk of many

diseases in the baby. It also

contains many other nutrients

Throughout the world, there are

more than 6 billion consumers of

milk and milk products. Over 750

million people live within dairy

farming households. Milk is a key

contributor to improving nutrition

and food security particularly in

developing countries.

Improvements in livestock and

dairy technology offer significant

promise in reducing poverty and

malnutrition in the world.

http://www.redalyc.org/leche

4

CORRELATION BETWEEN MILK AND DAIRY PRODUCT CONSUMPTION AND

MULTIPLE SCLEROSIS PREVALENCE

Multiple sclerosis (MS), epidemiology

suggests that different factors are

involved in the clinical expression of

the disease, Alimentary cofactors

have already been considered, but

mainly theoretically. We have studied

the relationship between (MS)

prevalence and dairy product

consumption.

A good correlation between liquid cow

milk and MS prevalence (ρ = 0.836)

was found; this correlation was highly

significant (p < 0.001). A low but still

significant correlation was obtained

with cream or butter consumption (ρ =

0.619 and ρ = 0.504, respectively).

No correlation was found for cheese.

These results suggest that liquid cow

milk could contain factor(s) – no

longer present in the processed milk –

influencing the clinical appearance of

MS. The possible role of some dairy

by-products is discussed in the light of

a multifactorial etiology of MS.

Source::ttp://www.karger.com/Article/

Abstr110946act/

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The Risk of Prostatic Cancer

Dietary indicators of prostatic cancer

risk were analyzed in a case-control

study conducted in Northern Italy on

96 histologically confirmed cases and

292 controls in hospital for acute,

nonneoplastic or genital tract

diseases. There was a significant

trend in risk as regards frequency of

milk consumption: compared with

nondrinkers or occasional milk

drinkers, the relative risk (RR) was

1.2 (95% confidence interval, CI, 0.7–

1.9) for 1 or 2 glasses per day and 5.0

(95% CI 1.5–16.6) for 2 or more

glasses per day. By contrast, no

consistent association was observed

with measures of cheese or butter

intake. This might, at least in part, be

attributable to the lower measurement

errors for milk (which tends to be

consumed in regular and uniform

patterns) as compared with other

dairy products. However, the

interpretation of these findings is not

clear, since other sources of animal

fat, like eggs or meat, as well as a

summary fat score, were unrelated to

prostatic cancer. Although these

limitations and uncertainties are

substantial, this study provides further

evidence that elevated milk

consumption may be an indicator of

prostatic cancer risk.

Source: http://www.karger.com/Article/Abstract/226970

4

BIOLOGICAL VALUE OF GOAT MILK CASEIN

Milk is an established basic food and

represents one of the most complete

single foods within human diet.

Meanwhile, the use of milk proteins in

non-dairy products is of increasing

interest as they can be supported as an

alternative to other animal or vegetable

proteins due to their high nutritional

value.

The effect of feeding of goat and cow

milk caseins the body weight gain, body

organs, erythrocyte and leukocyte

ounts and their parameters, plasma

lipid profile, liver enzyme activities,

renal function and plasma proteins of

rats over a period of 45 days was

studied. Feeding of goat or cow milk

caseins had no significant effect on the

parameters studied (P≤0.05) between

rats fed either milk.

Milk proteins have been used as

references for evaluation of the nutritive

value of food protein (FAO/WHO,

1973). This is essentially due to the fact

that they seem to be the only ones

originally intended to function as a

single source of nutrients for the

offspring.

However, rats fed on goat milk casein

showed a significant increase in high

density lipoproteins, which are

considered more useful, and a

decrease in low density lipoprotein in

blood of rats fed on goat milk casein.

The characteristic of the raw material

(Milk) Cow and goat milk samples were

collected from the herds of the Faculty

of Agriculture , (Animals)Male white

albino rats (about 48.0 ± 9.0g) were

(Casein preparation) The whole casein

was prepared from raw skim-milk by

slow acidification with 0.1N HCl to pH

4.6 at 25 °C (Warner, 1944). On the

bases of the obtained findings, it can be

concluded that goat and cow-milk

caseins almost have the same

influences biological value except that

goat milk casein was characterized by a

significant influence on increasing both

body weight gain and high- density

lipoproteins as well as decreasing

Lowdensity lipoproteins

Source:

Network of Scientific Journals from

Latin America, the Caribbean, Spain

and Portugal, scientific information

system.

5

PLACEMENT OF GOAT MILK BY CHEESE WHEY IN THE FEED OF

ALPINE KIDS

The economic and social importance

of the dairy goat breeding in

northeastern Brazil, which holds

about 93% of the national herd (IBGE,

2007), is evident. For this region,

where soil and climatic conditions

make the farming activity difficult, the

goat breeding activity has already

consolidated its importance and

viability, attracting the interest of

farmers to exploit milk, meat and skin.

The breeding of dairy goats aimed at

meat production may become a costly

practice according to the source of

milk available to animals during

lactation. Ribeiro et al. (1997) report

that the cost to feed the animals in the

dairy goat breeding accounts for

about 50 to 60% of the production

costs and may reach up to 80%.This

study was conducted to evaluate the

replacement of goat milk by different

levels of bovine cheese whey in the

feed of Alpine kids. The animals were

distributed in a completely

randomized design, with 4 x 2

factorial arrangement (four levels of

goat milk / cheese whey

replacements: 0, 15, 30 and 45% and

two sexes). The inclusion of cheese

whey did not affect

(P> 0.05) the weight gain of kids from

7 to 42 days of life. Kids fed with

whole goat milk presented higher final

weights, around 13.0 kg; consumed

490 liters of whole goat milk and

obtained average gain of 137.5 g /

day. In treatments with 15, 30 and

45% of cheese whey, the final

weights were 11.1, 9.88 and 10.27 kg,

the goat milk consumption was 416.5,

343.0 and 269,0 liters; the cheese

whey consumption was 70.35, 147.0

and 220.5 liters, and weight gains of

122.2, 100.8 and 99.5 g / day,

respectively. The effect of sex (P

<0.05) occurred from the 21 days of

life on, without the occurrence of

treatment vs sex interaction. Males

were always heavier than females,

with a range from 5.48 to 12.4

kilograms, while females from 4.38 to

10.6 kg. The feeding of kids with up to

45% of cheese whey is technically

feasible and provides better economic

returns. The replacement of goat milk

by up to 45% of cheese.Whey to feed

lactating kids is feasible under the

technical aspect, provides more milk

for market and provides better

economic returns.

Source: Network of Scientific

Journals from Latin America.