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Cancer has become one of the most common and deadliest diseases worldwide, affecting millions of people each year. As a contribution to finding ways how to combat this problem by well balanced nutrition, the current research compared the levels of medium and longchain saturated fatty acids in the milk of three distinct domestic animal species, including cattle, goats, and horses, intending to identify their potential anti-cancer properties. The study analysed milk samples from three different animal species in Slovenia and Croatia - the Simmental cows, the Saanen goats, and the Lipizzaner mares. The samples were evaluated for their fatty acid profiles, which included five medium-chain fatty acids (caprylic, pelargonic, capric, undecylic, and lauric) and ten long-chain fatty acids (myristic, pentadecylic, palmitic, margaric, stearic, nonadecylic, arachidic, behenic, tricosylic, and lignoceric). By analysing the fatty acid profiles, the research study aimed to contribute to the development of new nutritional recommendations for cancer and to help improve the lives of those affected by the cancer. The results indicate that milk from different animal species varies in the concentration of medium and long-chain saturated fatty acids. Goat’s milk has a high concentration of caprylic acid that may help prevent certain cancers (colorectal, skin, and breast cancer), whereas cow’s milk has more capric and lauric acid that can have beneficial effects against cancer. All three species have high concentrations of long-chain fatty acids (myristic, palmitic, and stearic acid), with cow’s milk having the highest value. These fatty acids have potential benefits in the prevention of diverse types of cancer (leukemia, prostate cancer, gastric cancer, and breast cancer). Therefore, consumption of milk, especially cows’ milk, may offer some protection against cancer prevalence. [ABSTRACT FROM AUTHOR]

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The research objective was to examine the influence of the first third of the lactation stage on 18 mineral elements in Alpine goat milk. The research was carried out on 20 goats of the French-Alpine breed, which were on average 5 years old and in the fourth lactation. The goats were monitored on the 30th and the 90th day of lactation. Their milk was analysed for chemical composition by the infrared spectroscopy. By means of inductively coupled plasma (ICP), a total of 18 minerals were analysed (Ca, P, K, Na, K, Mg, Fe, Zn, Cu, Se, Mn, Mo, Co, Cr, Ni, Cd, Pb, As and Hg). The period of milk sampling in the first third of lactation significantly influenced the changes in concentrations of Na, Se, Mo, Cr, Ni and As. Significantly higher concentrations of Na and As were determined in milk sampled on the 90th day, while lower concentrations of Se, Mo, Cr and Ni were determined in milk sampled on the 30th day of the first third of lactation. Analysis of the correlation coefficients between the investigated trace elements and the selected toxic elements in Alpine goat milk showed a significantly positive correlation between Ca:Mg, Ca:P, Ca:Co, Ca:Ni, Ca:Mo; Mg:P, Fe:As, Pb:Cd and P:Ni. In the first third of lactation, Alpine goat milk contained a very low concentration of heavy metals. The described changes indicate that Alpine goat milk is rich in essential elements, while the concentration of toxic elements is very low in the first third of lactation. [ABSTRACT FROM AUTHOR]

Copyright of Veterinarska Stanica is the property of Croatian Veterinary Institute and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Agriculture / Poljoprivreda is the property of Josip Juraj Strossmayer University of Osijek, Faculty of Agriculture in Osijek and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Veterinarska Stanica is the property of Croatian Veterinary Institute and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of the research was to assess the content of components showing antioxidant activity in the milk of Holstein-Friesian cows and changes in the total antioxidant status during subsequent lactations and their stages. The material for analysis consisted of milk collected from 90 cows (30 for each analysed lactation number: I - primaparous; II - multiparous in second lactation; III - multiparous in third lactation) during three periods: 1 - up to 100 days of lactation, 2 - 101-200 days of lactation, and 3 - 201-305 days of lactation. The basic chemical composition, casein content, somatic cell counts, selected whey proteins and fat-soluble vitamins were determined in the milk. The total antioxidant status (TAS) of milk was also measured. With the subsequent lactation, the content of components with antioxidant properties, i.e. vitamins A and E, and albumins (α-lactalbumin and β-lactoglobulin), decreased significantly (p≤0.01). Simultaneously, a decrease in the level of TAS in milk was noted. The lactation phase had a minor effect on the antioxidant potential of milk. The obtained high correlation coefficients between the value of the TAS and the content of vitamins A, E and β-lactoglobulin indicate that the content of these compounds largely determines the antioxidant potential of milk. On the other hand, the obtained negative correlations between the level of antioxidant potential and the daily milk yield (r = -0.347, p≤0.05) suggest that the high productivity of cows negatively affects the antioxidant value of milk. [ABSTRACT FROM AUTHOR]

This study aimed to assess the main factors affecting goat milk yield and composition from the Northwest region of Tunisia. A survey and a sampling campaign were conducted over four months (February-May, 2018), within 112 farms in 3 regions. Individual daily milk yield (DMY) was registered and milk samples were taken in duplicate to be analysed for fat (FC), protein (PC), solid not fat (SNF), density and lactose contents. Results showed that the Alpine breed allowed the highest DMY and PC, and the Damasquine presented the highest FC. The third lactation allowed the highest DMY (0.95 Lday-1) and FC (6.68 %), however the highest PC, SNF and density are recorded for primiparous. Concerning the birth weight of kids, DMY increased significantly with the weight of the kids at birth, and it resulted in a significant effect on the FC. The assessment of the region effect showed that the highest DMY was obtained in the region of Jendouba and Ghardimaou. For milk composition, when breed effect was eliminated and focused only on the local breed, we found the highest FC in Sedjnen/Nefza. The analysis of the goat feeding allowed identifying 5 types of rations. Also, statistical analysis showed that the highest DMY resulted from the rations T4 and T5 (averaged 1.06 Lday-1). No effect of ration type on FC and density was found. Concerning PC, SNF and lactose, the ration effect had no significant effect, but a trend of highest values was noted for T3. It was concluded that dairy performances were low, focusing only on the local goat population. However, the produced milk is of good quality regarding the determined chemical composition. Indeed, there is a negative correlation between milk production and the chemical composition of milk. Substantial improvements are potentially possible through actions (improvement of the quality of the ration, milk hygiene, milk collection pattern, training of breeders, etc) to develop a value chain in the region and improve farmer incomes. [ABSTRACT FROM AUTHOR]

Copyright of Krmiva is the property of Croatian Society of Agronomists and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Veterinaria is the property of University of Sarajevo, Veterinary Faculty and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Veterinaria is the property of University of Sarajevo, Veterinary Faculty and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Central European Agriculture is the property of Journal of Central European Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The objective of this study was to research correlations between milk composition and selected blood indicators of liver function in ewes during lactation. The research was conducted with samples of milk and blood from Travnik Pramenka ewes (n = 99). Samples were collected in the area of western Slavonia in Croatia from lactating sheep grazing on natural pastures. Chemical composition of sheep milk was analysed as well as biochemical parameters in serum. Positive correlation between ALB : TGC, ALB : ALT, GUK : GGT, CHOL : ALT and AST : GGT was determined, while significant negative correlation was determined between GUK : ALB, GUK : TGC, GUK : ALT, ALB : GGT as well as ALT : GGT. Significant positive correlation was determined between blood and milk indicators, like ALB protein (r = 0.243), ALB : DMNF (r = 0.309) and ALB : SCC (r = 0.249), as well as negative correlation between TGC : MY (r = -0.264), ALT : protein (r = -0.258), lactose : TGC (r = -0.274) and ALT : DMNF (r = -0.234). The relations between indicators of milk composition, milk production and ewes blood indicators as well as their mutual connections indicate the justification of using the analysis of liver status indicators. Accordingly, by using these relations metabolic pathways of liver status indicators could be better monitored, which is important for practice regarding prevention of possible feeding errors and prevention of major production losses while maintaining the health of lactating sheep. [ABSTRACT FROM AUTHOR]

Copyright of Veterinarska Stanica is the property of Croatian Veterinary Institute and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This research aimed to determine the prevalence rate of antimicrobial resistance (AMR) of Staphylococcus aureus isolated from raw cow milk samples in Albania and Serbia. A total of 100 raw milk samples, 50 from Albania and 50 from Serbia, have been collected from randomly selected cattle farms. Twelve samples (12 %) were positive for S. aureus, five of those originating from Albania (41.66 %) and seven from Serbia (58.33 %). Resistance of isolated S. aureus strains to ampicillin in milk samples from Albania (36.7 %) and Serbia (34.1 %) was the most common. Some of S. aureus strains from milk samples from Albania were resistant to tetracycline (16.9 %), while isolates from milk samples from Serbia were more resistant towards oxacillin (18 %). The recorded resistance towards erythromycin (13.2 %; 13.1 %), and sulfatrim (7.6 %; 6.9 %) was similar between both milk samples, respectively. The obtained results have shown higher resistance of S. aureus strains towards cephalothin in milk samples from Serbia (3.9 %) compared to milk samples from Albania (1.6 %), respectively. All isolates tested for antibiotic sensitivity were susceptible to methicillin, vancomycin, chloramphenicol, and ciprofloxacin. The obtained results regarding the minimum inhibitory concentrations (MICs) of antibiotics indicated that isolates were resistant to tetracycline, oxacillin, erythromycin, and ampicillin, respectively. Results of our investigation have shown that the found antibiotics residues are related to the usage of erythromycin (72.6 % and 73.9 %), followed by ampicillin (70.4 % and 71.2 %) while residues of ciprofloxacin in the analysed milk samples was not registered. [ABSTRACT FROM AUTHOR]

Copyright of Veterinarska Stanica is the property of Croatian Veterinary Institute and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Veterinarska Stanica is the property of Croatian Veterinary Institute and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In Tunisia, dairy farming faced several problems limiting the improvement of the milk sector, mostly at the level of small farmers. These difficulties are related to the milk quality affected by the feed quality distributed throughout the year. This study aimed to evaluate the effect of rations and seasons on daily individual milk production (DIMP) and some physicochemical char-acteristics (Fat content: FC, Protein content: PC, Urea concentration: UC, Total Solids: TS). A survey and milk samplings were performed on 135 farmers. Collected data were treated by the variance analysis using the GLM procedure of the SAS system. This study allowed to identify four types of ration: TR1: Concentrate (CC)+Green Forage(GF), TR2: CC+Dry Forage (DF), TR3: CC+GF+DF and TR4: Diet containing Silage (S), used by farmers with the frequencies of 14.82, 37.19, 44.6 and 3.38 % respectively. The highest DIMP (P<0.0001) was obtained by TR1 (17.3 kg/day) and the lowest (13.6 kg/day) by TR2. TR4 allowed FC, PC (P<0.05) and TS (P<0.01) higher (3.84, 3.14 and 12.31 % respectively) than those obtained in the other rations. The UC (P<0.0001) was the highest in TR1 and TR3 (32.05 mg/dL) followed by TR4 (28.3 mg/dL) and TR2 (26.2 mg/dL). Concerning the season effect, the highest DIMP (P<0.0001) was obtained during spring (17.7 kg/day), the lowest was during autumn (13.1 kg/day). The FC (P<0.05) was the lowest in winter (3.52 %). The PC (P<0.01) was higher during autumn and winter (averaged 3.07 %). The UC (P<0.0001) was the highest in spring (32.23 mg/dL) and the lowest in autumn (25.67 mg/dL). It was concluded that milk parameters were in the acceptable ranges compar-atively to the national averages. [ABSTRACT FROM AUTHOR]

Quality of milk plays a key role in its wide consumption but also of its involvement in a large series of derived products, such as yogurt, cheese, butter, and ice cream. An effective LC-MS/MS method has been validated for the determination of 81 different pesticide residues in milk samples. The analyses comprised 44 milk samples collected during 2019. From all inspected pesticides, only metalaxyl (present in 11.36 % samples), bifenthrin and metolachlor (9.09 %), dimethoate (4.55 %), prochloraz and thiacloprid were detected in 2.27 % of analysed sam-ples. The detections of trifloxystrobin and bifenthrin were above the maximum residue levels (MRLs). The Commission Regulation (EU) 2017/1135 standardizes the MRLs for dimethoate and omethoate in certain products, but a MRL for dimethoate residues in milk has not been estab-lished jet. All the other pesticide detections were below the MRLs. [ABSTRACT FROM AUTHOR]

Regarding milk producing, it is well known that processing and packaging are the two equally important operational phases. Packaging is the last, but definetly not the less important phase. Various automation strategies are constantly being utilized in every phase of processing, packaging and production/use of new packaging materials. The most suitable packaging will provide adequate properties to pack liquid milk and dairy products which have an important role to prolonged product shelf life. Temperature and moisture are important parameters which affect the shelf life of packaged milk and dairy products, due to their effect on the bacterial growth especially in fermented milk products. The aim of this review article is to introduce advantages and disadvantages and principles of packaging methods and materials correlated to shelflife of dairy products. [ABSTRACT FROM AUTHOR]

Copyright of Croatian Veterinary Reports / Hrvatski Verinarski Vjesnik is the property of Croatian Veterinary Chamber and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Cow's milk allergy is the most common allergic disease in infancy. About 80% of protein is present in the solid milk fraction (caseins, casein complex), and about 20% in the liquid milk fraction (whey). Whey contains α-lactalbumin (Bos d 4), ß-lactoglobulin (Bos d 5), bovine serum albumin (Bos d 6), immunoglobulins (Bos d 7) and lactoferrin. Total casein (Bos d 8) consists of four different fractions: aS1-casein (Bos d 9), aS2-casein (Bos d 10), ß-casein (Bos d 11) and ?-casein (Bos d 12). Determination of these individual allergen molecules is carried out using the so-called component resolved diagnostics (CRD), which allows identification of major (Bos d 4 and Bos d 5 and all casein molecules), minor (Bos d 6, Bos d 7 and lactoferrin), as well as cross-reactive (Bos d 5 and Bos d 6) allergen molecules. Future research will make it possible to assess diagnostic role of detecting individual allergen molecules. Progress is also expected in the field of molecular biology, genomics, proteomics and bioinformatics. [ABSTRACT FROM AUTHOR]

This study investigated bovine TRL4 gene c.9421C>T, c.2021C>T and c.-10C>T polymorphisms and their relationship with somatic cell count and indicators of milk composition. Blood samples were collected from 152 Lithuanian Holstein dairy cows. The method of polymerase chain reaction (PCR) and restriction fragment length polymorphism (RFLP) was used to genotype TLR4 gene polymorphisms. The data concerning somatic cell count and milk composition indicators (fat, protein, lactose) were analysed. The influence of genes and statistical significance of differences between different genotypes was evaluated by the one-factor dispersion analysis (ANOVA). Results showed that c.9421C>T was significantly associated with somatic cell count in milk. Also a significant association between the genotypes of c.9421C>T and somatic cell count was found (P<0.05). Cattle with the TT genotype showed the lowest somatic cell count. TLR4 gene polymorphisms c.2021C>T and c.-10C>T have no significant effect on mastitis resistance and milk composition. Analysis of the combined genotypes TC/CC of c.2021C>T and c.9421C>T allowed us to determine the possible association of SNPs with the somatic cell count and lactose content. The study showed a significant association between the somatic cell count (SCC) and TLR4 polymorphism c.9421C>T in Lithuanian Holstein cows. SCS of cows with a TT genotype was significantly lower and indicated the association of TT genotype with resistance to mastitis in c.9421C>T and allele T might be the beneficial allele for mastitis resistance. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the evolution of the volatile compounds (VOC) from milk to curd during mozzarella manufacturing, in connection with the technique used for curd acidification (traditional = natural whey starter fermentation; industrial = direct acidification by citric acid addition). Overall, 40 compounds were identified from the entire set of samples, belonging to different chemical classes. All compounds detected in milk were also found in the curd, but at much higher concentration. In addition, many other compounds formed during curd production. By comparison of the samples from the 2 acidification techniques, and analysing the scientific literature to explain the source of the volatile compounds, it was found that microbial activity played a main role in VOC formation. In fact, the curd obtained by natural whey starter fermentation showed the most complex profile, whereas that of the curd obtained by direct acidification was much simpler. The most important odour-active compounds that could contribute to flavour of the curd made by traditional technology were 3-methylbutanal, ethyl acetate and 2,3-butanedione, responsible for ethereal, fruity and buttery odour. For direct acidification they were 3-methylbutanal (at lower level), nonanal and decanal (herbal/fruity odour). The PCA analysis showed clear clusterization of the three types of samples: milks and direct acidified curds were rather close in the bi-plot graph, whereas traditional curds were spread all along the space. The research is currently in progress, for assessing the evolution of the volatile compounds during the next technological steps of mozzarella manufacturing. [ABSTRACT FROM AUTHOR]

The aim of this study was the isolation, identification, phylogenetic analysis and antifungal susceptibility of Candida spp. from milk samples of healthy and mastitic cows in Kayseri/Turkey. Milk samples from 300 cows were found to be negative/positive for mastitis with the California Mastitis Test. Candida spp. was isolated by using the Brillance Candida Agar Base. Phenotypic tests, Matrix Assisted Laser Desorption Ionization - Time of Flight (MALDI-TOF), and VITEK-2 analyses were applied to confirm the obtained isolates. Resistance to flucytosine, fluconazole and caspofungin antifungals of the isolates were determined by Etest and VITEK-2. The genetic homologies of Candida spp. isolates were determined by Repetitive Extragenic Palindromic-PCR (RepPCR). In this study 62 (from 53 healthy, 9 mastitic) yeast isolates were obtained and 37 (59.6 %) were identified as non-albicans Candida (NAC) species. Phenotypic tests revealed that out of 62 isolates, 29 (46.7 %), 4 (6.5 %), 3 (4.8 %), 1 (1.6 %) and, 24 (38.7 %) were identified as Candida lusitaniae, Candida catenulate, Candida tropicalis, Candida silvicola and other yeast species, respectively. Only one sample (1.6 %) was identified as Candida albicans by MALDI-TOF however, according to VITEK-2, the agent was not confirmed as C. albicans. According to antifungal susceptibility testing by VITEK-2, one (2.7 %) of the isolates was resistant to fluconazole, one (2.7 %) was resistant to caspofungin, and 4 (10.8 %) were resistant to flucytosine. However, using E test, 10 isolates (27 %) were resistant to flucytosine. Using Rep-PCR, eight genotypic clones were observed. Genotype F (13.8 %) and G (13.8 %; 2 subtypes) were common clones in this study. In conclusion, NAC species were detected in healthy and mastitic cow milk samples. Epidemiological studies need to be conducted to track effectively the main source and to understand the diversity and distribution of the agent. It is necessary to consider the potential risks of yeast contamination in milk for public health. It is essential to focus on adequate sanitation procedures and storage conditions of milk. [ABSTRACT FROM AUTHOR]

Milk and dairy products are the oldest and most widely consumed nutritious foods worldwide. They are highlighted as a source of high-quality proteins and the most important sources of bioactive peptides. Milk proteins have high nutritive value and remarkable medicinal properties. They are known as potential health-promoting ingredients of functional foods, and the dairy industry has already commercialized many milk proteins and peptide-based products which can be consumed as part of a regular daily diet. Besides, cheese is highly susceptible to contamination by pathogenic and spoilage microorganisms, which results in a decrease in its shelf life and cause serious risks to the consumers' health. Nowadays, the food industry is continuously becoming more specialized towards meeting consumer needs and demands. Consumers demand safe products, which are also preferably free of synthetic additives. Therefrom to the need to search for natural additives has emerged. Botanicals and their extracts came to an interest as a natural alternative for cheese preservation and quality enhancer. Some substances have demonstrated good effects against most pathogens of cheese such as Listeria monocytogenes, Staphylococcus aureus, and Salmonella spp. Nevertheless, it is not quite clear do the botanical addition affect cheese quality characteristics. This review aims to present the effect of added botanicals such as medicinal plants, herbs, spices and essential oils to cheeses in the function of protection against pathogens and spoilage microorganisms, as well as for their influence on the cheese quality. [ABSTRACT FROM AUTHOR]

Copyright of Veterinaria is the property of University of Sarajevo, Veterinary Faculty and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Veterinarska Stanica is the property of Croatian Veterinary Institute and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In the present study fatty acid (FA) composition in four main groups of dairy products was determined to investigate their development during processing and storage. Fresh cheese, sour cream, butter, and ultra-high temperature (UHT) milk representing differences in technological approach were chosen for the study. Fatty acids methyl esters (FAME) were quantified using a gas chromatograph (GC) equipped with a mass spectrometer (MS) and a capillary column SP-2560. The concentrations and profile of FA in final products were primarily dependent on the FA content of raw milk for UHT milk and fresh cheese production or in the raw cream for sour cream and butter. The shelf life had a significant impact (P<0.05) only in UHT milk and butter, whereby unsaturated fatty acids (UFA) and polyunsaturated fatty acids (PUFA) decreased significantly in UHT milk, while PUFA decreased significantly in butter. [ABSTRACT FROM AUTHOR]

In recent years, functional foods and bioactive components in foods have drawn a lot of attention as well as interest of food scientists, nutritionists, health professionals, and consumers. The advent of this new food category has been facilitated by increasing scientific knowledge about the metabolic and genomic effects of diet and specific dietary components on human health. The relationship between health and diet is well known and it is a main key for prevention of variety of diseases. Milk is considered as a very good source of bioactive components and it has been known to contain macro- as well as micronutrients of high nutritional and therapeutic value. Also, bioactive components have been exploited from milk and dairy products for application in functional foods and for potential pharmaceutical use. Biologically active compounds guard neonates and adults against pathogens and illnesses. Some major bioactive components of milk are derived from caseins, whey proteins, lipids, lactoferrine, vitamins, immunoglobulins and growth factors. The aim of this paper was to provide an overview and explain the health effects of already known and recently detected bioactive components derived from bovine milk on humans. [ABSTRACT FROM AUTHOR]

The purpose of the presented study was to determine the fatty acid composition, health lipid indices content and selected micro and macronutrients in cow, sheep and goat milk and yogurts produced there of. Fatty acid composition was determined by the GC-FID method using a 100-m capillary column with CP Sil 88 phase. Microelements (iron, zinc, copper and manganese) and macroelements (magnesium and calcium) were analysed using flame atomic absorption spectrometry, whereas sodium and potassium were determined by the emission method. Phosphorus was analysed by the colorimetric method. The conducted study demonstrated that sheep, cow and goat milks and yogurts were characterized by different contents of fatty acids, micro- and macroelements. Sheep milk and yogurts could be regarded as richer sources of polyunsaturated fatty acids (PUFA), (4.41 and 4.35 % of total fatty acids, respectively), n-3 fatty acids (1.05 % of total fatty acids). These samples also had lower n6/n3 ratio (1.93 and 1.92, respectively) and the lowest value index of Thrombogenicity (TI) in comparison to the other analyzed milk and yogurt samples. In turn, goat milk and yogurts were characterized by the highest content of short-chain fatty acids (SCFA), (18.07 and 18.17 % of total fatty acids, respectively) the lowest content of saturated fatty acids (SFA), (54.62 and 54.93 %, respectively) and the lowest value index of Atherogenicity (AI) (2.79 and 2.84, respectively). Concentrations of all analyzed microand macroelements were significantly (P<0.05) higher in yogurts than in milk samples used for their production. Goat yogurts contained higher concentrations of copper, iron, and potassium compared to sheep and cow yogurts. In turn, sheep yogurts had more zinc, magnesium, calcium, and phosphorus than the other analyzed yogurt samples. [ABSTRACT FROM AUTHOR]

Copyright of Veterinaria is the property of University of Sarajevo, Veterinary Faculty and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of the study was to determine the influence of parity and litter size on dairy traits in Istrian ewes. The following traits were analysed: lactation milk yield, daily milk yield, fat yield, fat content, protein yield, protein content, lactose yield, and lactose content. Lactation records (n = 6,481) collected on 2,786 ewes were analyzed using a statistical model adjusted for unbalanced data structure accounting for all the available sources of phenotypic variability. Parity had a statistically significant effect on all the investigated traits (P<0.01, P<0.001). Lactation milk yield, daily milk yield, protein yield, and lactose yield peaked in 3rd, fat yield, fat content, and protein content in 4th, and lactose content in 2nd lactation. Litter size had a significant effect on all the investigated traits (P<0.01, P<0.001) except the fat content (P<0.05). Multiple litters led to higher yields of milk and all the examined dry matter components. The results of the study should contribute to better understanding of the phenotypic variability of some economically very important dairy traits in ewes. [ABSTRACT FROM AUTHOR]

Tokom svoje 132-godišnje proizvodnje, karakteristike Livanjskog sira su se mijenjale, najprije zbog prelaska sa ovčijeg na kravlje mlijeko, odnosno njihovu mješavinu. Livanjski sir svoju specifičnost može zahvaliti, prije svega, prisustvu specifičnog biljnog pokrivača planinskog područja, klimatskim uvjetima i mlijeku autohtone ovce pramenke. Cilj ovoga rada je odrediti masno-kiselinski sastav Livanjskog sira, sa posebnim osvrtom na sadržaj bioaktivnih komponenti koje imaju pozitivan efekat po zdravlje ljudi, kao i na praćenje eventualnih promjena u njihovom sadržaju u ovisnosti o periodu uzorkovanja, odnosno hranidbe. Za proizvodnju Livanjskog sira, koji je uzorkovan nakon 90 dana zrenja u ambijentalnim uslovima, korišteno je zbirno mlijeko ovaca, uz napomenu da je ovčijem mlijeku dodavano kravlje, u odnosu (80:20) koji se uobičajeno koristi u tradicionalnoj proizvodnji ovog sira. Uzorci su analizirani gasnim hromatografom u laboratoriji „As Vitas” Oslo Innovation Centre, prema proceduri opisanoj u radu Luna i saradnici (2005). Ukupno su određene 24 masne kiseline, kroz tri vremenska perioda uzorkovanja (juli, august i septembar). U uzorcima sira, sadržaj zasićenih masnih kiselina (SFA) bio je veći u odnosu na mononezasićene (MUFA) i polinezasićene (PUFA). Sastav masnih kiselina ispitivanih uzoraka sira je specifičan, jer sadrži masne kiseline za koje je dokazano da imaju izuzetno povoljan efekat po ljudsko zdravlje. [ABSTRACT FROM AUTHOR]

The aim of this study was to assess the expression of a toxic shock syndrome toxin-1 (TSST-1) gene of Staphylococcus aureus in different types of milk, depending on inadequate temperature and storage conditions. Pasteurized and UHT milk were inoculated with monotoxic TSST-1 strain of S. aureus and growth kinetics was determined by the drop plate method using Baird-Parker agar medium in accordance with EN ISO 6888-1. The patterns of gene regulation were detected by quantitative reverse transcriptase PCR. Relative quantification method for statistical significance testing was used to detect significant gene expression responses. The results of experiments showed the dependence of the growth rate and consequent up-regulation of TSST-1 encoding gene on storage time-temperature and type of milk. In contaminated pasteurized and UHT milk kept at both 15 °C and 22 °C S. aureus significantly increased its virulent potential over time. This effect was a bit more emphasized in UHT milk serving as a “proof of concept”. Possible explanation could be a presence of lactic acid bacteria in pasteurized milk which is known to have down-regulatory effect on TSST-1 gene. Maintenance of the milk storage temperature below 8 °C and employment of microbiological control measures in hygienic practices, from milk producer through retailer and on to the consumer is of utmost importance to decrease risk of non-emetic staphylococcal poisoning. [ABSTRACT FROM AUTHOR]

This paper investigates differences in efficacy of isolating pathogenic bacteria Salmonella Enteritidis, Listeria monocytogenes and Escherichia coli O157:H7 between conventional cultivation (ISO method) and immunomagnetic separation (IMS method) related to the types of dairy products and initial numbers of bacteria. Different milk products (dairy pudding- vanilla or chocolate; a mixture of yoghurt and pudding; solid, liquid and fruit yoghurt; AB culture - with or without fruit; cheese spread) were intentionally contaminated with different numbers (≈10 and ≈30) of live cells of the observed bacteria per mL. The obtained results showed that the classical ISO procedure still represents an equally adequate method for the detection of S. Enteritidis and L. monocytogenes in dairy products as well as the IMS method. However, the ISO method was found to be inefficient for determination of E. coli O157:H7 when the initial contamination was low (≈10 live cells per mL). In such cases, even the IMS method appeared to be inefficient when used for fermented dairy products analysis. Fermented dairy products in contrast to the non-fermented ones, still represent a challenge for the development of routine detection methods, especially for S. Enteritidis, whilst the detection of L. monocytogenes and E. coli O157:H7 has improved by introducing the IMS method. The largest difference in the ability to detect bacteria in dairy product samples with reference to the initial number of bacteria by both methods was in the detection of E. coli O157:H7. The choice of broth (non-selective fluid broth vs. selective fluid broth) did not matter in the in the detection of S. Enteritidis and L. monocytogenes by applying the IMS procedure. However, for the detection of E. coli O157:H7 the application of modified tripton-soya broth with novobiocin (mTSB+Nb) has proved to be superior when compared to using the buffered peptone water (BPW). The presented results may be of importance as a scientific basis for future determination of standard methods related to laboratory detection of pathogens in dairy products. [ABSTRACT FROM AUTHOR]

Copyright of Veterinaria is the property of University of Sarajevo, Veterinary Faculty and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Veterinary Archives / Veterinarski Arhiv is the property of University of Zagreb, Faculty of Veterinary Medicine and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)