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Isolation of Lactoferrin from Camel Milk through Fast Protein Liquid Chromatography and its Antagonistic Activity against Escherichia coli and Staphylococcus aureus
Bushra Niaz1,*, Tahir Zahoor1, Muhammad Atif Randhawa1 and Amer Jamil2
...coprotein, occurring as awhey constitute in milk secretions of animals and humandisplays a variety of antimicrobial, antioxidant and immunomodulatory as well as a number of other biological functions. Its potential can be exploited in several food applications. Keeping in view the increased demand of natural antimicrobial agents to control prevalence of food borne pathogens in final packaged food products as well as for food preservation/ biocontrol, this stud...
Characterization of Milk Proteins from Different Animal Species through Gel Electrophoresis
Nuzhat Huma1, Fozia Ghaffar1, Saima Rafiq2,*, Imran Pasha1, Aysha Sameen1, Imran Hayat2 and Imtiaz Hussain2
...tionations of casein and whey proteins of milk from different dairy animals like buffalo, cow, sheep, goat and camel. The buffalo and sheep milks have comparatively higher fat, solid-not-fat and total solid contents than other milks. Maximum whey proteins were found in the sheep milk (0.78%) whereas cow milk had lowest contents (0.54%). Non-casein-nitrogen (NCN) contents in sheep milk were higher followed by camel and buffal...
Whey Neutralization with Different Concentration of Sodium Hydroxide and Sodium Bicarbonate

Ali Muhammad*, Yasser Durrani, Majid Suhail Hashmi, Ihsan Mabood Qazi, Muhammad Ayub and Saifullah 

... study was to neutralize whey by addition of NaOH (0.1 and 0.01N) and NaHCO3 (0.1 and 0.01N) for fortification and enrichment of foods. However, addition of these solutions results in an increase in total solids and ash content of the whey sample The samples were normal whey (not treated), neutralized whey (neutralized with NaOH) and neutralized
Effect of Heat Treatments on the Constituents of Camel Milk

Arab Khan Lund1*, Atta Hussain Shah2, Gul Bahar Khaskheli2, Mool Chand Malhi3, Ahmed Sultan Jatoi4, Abdul Samad Mangsi5 and Asad Ali Khaskheli6

... (CN), non-casein (NCN), whey protein nitrogen (WPN) and whey protein denaturation (WPD) were significantly (p<0.05) varied at different heat treatments in contrast to control (T0). The variation was also observed in conductivity, refractive index, moisture, fat, protein and lactose content, however, it was non-significant (p>0.05). Results are concluded that the nitrogen fractions markedly affected by different heatin...
Oxidative Stability of Whey Protein Isolate Coating Incorporated Beeswax: A Shelf-Life Study in Sliced Pastirma

Marwa Ragab Saeed Abdallah, Hussein Mohamed Hussein Mohamed, Mohamed Mohamed Talaat Emara, Mai Atef Mohamed

...t study was to apply the whey protein isolate/beeswax (WPI/BW) as an edible coating to improve the quality and extend the shelf life of sliced pastirma stored under either aerobic or vacuum packaging. Pastirma was produced, sliced, and then allocated to four groups; the first group was aerobically packed and used as control, the second group was vacuum packed, while the third and fourth groups were coated with WPI/BW then packed in either polyethylene or vacuu...
Selection of Potential Lactic Acid Bacteria as a Candidate Probiotic on Cheese Making by Product Whey

Sri Melia1*, Indri Juliyarsi1, Yulianti Fitri Kurnia1, Evy Rossi2, Hurriya Alzahra3

...actic acid bacteria from whey, a by-product of cheese production. This study consisted of three stages: (1) isolation, identification of LAB obtain from whey, a by-product of cheese production, morphology, physiology, and biochemistry; (2) in vitro probiotic characteristics testing, including survival at pH 3, resistance to 0.3% bile salt media, and antimicrobial activity against Escherichia coli: O157, Pseudomonas, Listeria...
Factors Affecting Foaming Properties of Milk in Cappuccino Coffee
Jie Wu1,2, Xiang-long Lu1,2, Wen-dan Wang1,2, Tian-you Wu1,2, Xing-yi Zhang1,2 and Yan-jing Su1,2*
...lk C. In brief, although whey protein improves foaming, but the presence of FFAs strongly impairs foaming.

...
Preparation of an Inactivated Polyvalent Vaccine Against Common Bacterial Pathogens Causing Bovine Mastitis and Evaluation of its’ Immunizing and Therapeutic Potentials

Rafik Soliman1*, Rafik H. Sayed2, Hanan Mahmoud3, Heidy Abo El-Yazeed1, Marsell Saad1, Shaimaa Abdelall Elsaady2, Khalid Sh3 

...er in the serum and milk whey of immunized cows as compared to the non-immunized cows (P<0.01). The highest ELISA titers against E. coli (O111), S. aureus, Str. agalactiae and Str. dysgalactiae were recorded 4 weeks post immunization in the serum and milk whey of immunized cows as compared to the non-immunized group. In cows suffering from subclinical mastitis the vaccination and /or antibiotic treatment induced significa...
Edible Film from Whey: The Impact of the Addition of Rosella Extract (Hibiscus sabdariffa L)

Indri Juliyarsi1*, Sri Melia1, Rizki Dwi Setiawan1, Deni Novia1, Lailatul Anshor2, Tomi Candra2 

...p;

...
In-vitro Toxicity of Synthetic Insecticides against Subterranean Termites, Coptotermes heimi (Isoptera: Rhinotermitidae)

Yueting Chen* and Ying Hu

...ixusu (whole nutrient) + whey protein powder can be selected to ensure the demand and consumption of protein during dialysis, improve the immune defense ability of patients and avoid a series of complications caused by malnutrition.

...
Nutritional Status of Hemodialysis Patients with End Stage Renal Disease and Selection and Application of Oral Nutritional Support

Yueting Chen* and Ying Hu

...ixusu (whole nutrient) + whey protein powder can be selected to ensure the demand and consumption of protein during dialysis, improve the immune defense ability of patients and avoid a series of complications caused by malnutrition.

...
Quality and Consumer Acceptability of Cottage Cheese Prepared from the Blend of Cow and Goat Milk

Aamara Ibrahim1, Ihsan Mabood Qazi1, Majid S. Hashmi1, Ayaz Ahmad1*, Hisham Javed1, Fawad Ahmad2 and Sadia Mukhtar1

...coagulant. After setting whey was separated and the cottage cheese was stored at 5±1oC. The time for coagulation and cheese yield varied based on the blend composition, with goat milk speeding up coagulation (19.69±1.2 sec) but reducing cheese yield (20.75±1.6%). During storage, the protein and fat content of cottage cheese varied significantly across blends; higher goat milk content resulted in lower protein (15.13±0.3%) and higher...

Sarhad Journal of Agriculture

September

Vol.40, Iss. 3, Pages 680-1101

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