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Effect of buffalo and cow skim milk flouridization on 2. some characteristics of casein micelles, proteolytic digestibility and microbiological properties [electronic resource].

By:

Abd El-Ghany, I. H. I

Contributor(s):

Ramadan, F. A. M

Language: English Summary language: Arabic Description: p.197-208Other title:

تأثير اضافة الفلوريد للبن الفرز الجاموسى والبقرى ثانيا: على بعض خواص جسيمات الكازين والتحلل البروتينى والصفات الميكروبيولوجية.‪ [Added title page title]

Uniform titles:

Bulletin of Faculty of Agriculture. Cairo University, 2008 v. 59 (3) [electronic resource].

Subject(s):

Online resources:

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In: The bulletin. Faculty of Agriculture. Cairo University 2008.v.59(3)Summary: Fluoridated buffalo's and cow's skim milk with different concentration of sodium fluoride NaF (5 - 20 p.p.m. F) and their effect on the characteristics of casein micelles, proteolytic digestibility and microbiological properties were investigated. Added NaF reduced the weight and size of casein micelles and this effect increased by increasing the concentration of NaF. After cold storage (5°C:t1l48 hrs) the reduction of weight and size of casein micelles of cow's skim milk contained 20 p.p.m. F' was markedly higher than that of buffalo's skim milk. Increasing the concentration of NaF significantly caused increase (P g).OS) in the rate of proteolytic digestion of buffalo's milk samples by trypsin and commercial (Alphintern®) enzymes compared with cow's ones. Growth of lactic acid cultures and pathogenic bacteria in buffalo's and cow's skim milk did was not affected by fluoride supplementation.

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Fluoridated buffalo's and cow's skim milk with different concentration of sodium fluoride NaF (5 - 20 p.p.m. F) and their effect on the characteristics of casein micelles, proteolytic digestibility and microbiological properties were investigated. Added NaF reduced the weight and size of casein micelles and this effect increased by increasing the concentration of NaF. After cold storage (5°C:t1l48 hrs) the reduction of weight and size of casein micelles of cow's skim milk contained 20 p.p.m. F' was markedly higher than that of buffalo's skim milk. Increasing the concentration of NaF significantly caused increase (P g).OS) in the rate of proteolytic digestion of buffalo's milk samples by trypsin and commercial (Alphintern®) enzymes compared with cow's ones. Growth of lactic acid cultures and pathogenic bacteria in buffalo's and cow's skim milk did was not affected by fluoride supplementation.

Summary in arabic.

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