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231224s2014 xx |||||o 00| ||eng c |
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|a 10.5713/ajas.2013.13586
|2 doi
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|a pubmed24n1338.xml
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|a (DE-627)NLM240309138
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|a (NLM)25050028
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|a DE-627
|b ger
|c DE-627
|e rakwb
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|a eng
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| 100 |
1 |
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|a Islam, M A
|e verfasserin
|4 aut
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| 245 |
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|a Principal milk components in buffalo, holstein cross, indigenous cattle and red chittagong cattle from bangladesh
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| 264 |
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|c 2014
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
|b c
|2 rdamedia
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| 338 |
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|a ƒa Online-Ressource
|b cr
|2 rdacarrier
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| 500 |
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|a Date Completed 22.07.2014
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|a Date Revised 21.03.2024
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|a published: Print
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|a Citation Status PubMed-not-MEDLINE
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|a The aim of the present study was to get a total physical and chemical characterization and comparison of the principal components in Bangladeshi buffalo (B), Holstein cross (HX), Indigenous cattle (IC) and Red Chittagong Cattle (RCC) milk. Protein and casein (CN) composition and type, casein micellar size (CMS), naturally occurring peptides, free amino acids, fat, milk fat globule size (MFGS), fatty acid composition, carbohydrates, total and individual minerals were analyzed. These components are related to technological and nutritional properties of milk. Consequently, they are important for the dairy industry and in the animal feeding and breeding strategies. Considerable variation in most of the principal components of milk were observed among the animals. The milk of RCC and IC contained higher protein, CN, β-CN, whey protein, lactose, total mineral and P. They were more or less similar in most of the all other components. The B milk was found higher in CN number, in the content of αs2-, κ-CN and α-lactalbumin, free amino acids, unsaturated fatty acids, Ca and Ca:P. The B milk was also lower in β-lactoglobulin content and had the largest CMS and MFGS. Proportion of CN to whey protein was lower in HX milk and this milk was found higher in β-lactoglobulin and naturally occuring peptides. Considering the results obtained including the ratio of αs1-, αs2-, β- and κ-CN, B and RCC milk showed best data both from nutritional and technological aspects
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|a Journal Article
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|a Carbohydrates
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|a Casein Micellar Size
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| 650 |
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|a Fatty Acids
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| 650 |
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|a Free Amino Acids
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| 650 |
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4 |
|a Milk Fat Globule Size
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| 650 |
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4 |
|a Minerals
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| 650 |
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4 |
|a Naturally Occurring Peptides
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| 650 |
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4 |
|a α-lactalbumin
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| 650 |
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4 |
|a αs1-, αs2-, β- and κ-casein
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| 650 |
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4 |
|a β-lactoglobulin
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| 700 |
1 |
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|a Alam, M K
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Islam, M N
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Khan, M A S
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Ekeberg, D
|e verfasserin
|4 aut
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| 700 |
1 |
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|a Rukke, E O
|e verfasserin
|4 aut
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| 700 |
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|a Vegarud, G E
|e verfasserin
|4 aut
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| 773 |
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|i Enthalten in
|t Asian-Australasian journal of animal sciences
|d 1998
|g 27(2014), 6 vom: 19. Juni, Seite 886-97
|w (DE-627)NLM098195883
|x 1011-2367
|7 nnns
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| 773 |
1 |
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|g volume:27
|g year:2014
|g number:6
|g day:19
|g month:06
|g pages:886-97
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|u http://dx.doi.org/10.5713/ajas.2013.13586
|3 Volltext
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|h 886-97
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