Compositional and functional differences of ewe and goat’s milk and dairy products with regard to cow’s milk and dairy products

Compositional and functional differences of ewe and goat’s milk and dairy products with regard to cow’s milk and dairy products

Comunicación oral (invitada) presentada al: 2017 ADSA Annual Meeting #118. Pittsburgh, Pennsylvania (Estados Unidos), 25-28 de junio de 2017.

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Bibliographic Details
Main Authors: Roncada, Paola, Frutos, Pilar, Nudda, A., Castro Navarro, Noemí
Format: comunicación de congreso biblioteca
Language:English
Published: American Dairy Science Association 2017-06
Subjects:Proteomics, Immunity, Fatty acid,
Online Access:http://hdl.handle.net/10261/152424
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spelling dig-igm-es-10261-1524242018-08-27T09:46:23Z Compositional and functional differences of ewe and goat’s milk and dairy products with regard to cow’s milk and dairy products Roncada, Paola Frutos, Pilar Nudda, A. Castro Navarro, Noemí Proteomics Immunity Fatty acid Comunicación oral (invitada) presentada al: 2017 ADSA Annual Meeting #118. Pittsburgh, Pennsylvania (Estados Unidos), 25-28 de junio de 2017. As the substitute of human milk in infant food, milk from cattle and smallruminants species has been studied extensively to address their nutritionalvalue. In the last 20 yr, proteomics gave a great contribution inunderstanding the proteins component, including isoforms, posttranslational modification, interaction, functional properties, to evaluatecasein fractions, whey fractions, and milk fat globule. The study ofpolymorphisms of caseins at the protein level are key characteristics to bespecifically considered in the cheese-manufacturing industry. Differentgenotypes of αS1-casein have been observed depending on species andbreeds. These types have been associated with allergic processes and mayaffect digestibility, milk and cheese properties. Higher levels of some of theessential amino acids observed in goat milk may play an important role onthe intestinal absorption. Lower size of fat globule in goat milk has beenassociated with higher digestibility. Regarding to immune variables, nodifferences in milk immunoglobulins (IgG and IgM) have been describedwhen sheep and goat milk are compared with cow’s milk. Proteomicselucidated also some differences in proteins with immune function betweencow, sheep and goat milk whey. The IgG heavy chain C region showedhigher intensity in sheep than in the other 2 species while lactoperoxidasewas higher in cow milk whey. Conversely, the polymeric immunoglobulinreceptor isoform 1 was higher in small ruminants whey milk than in bovine.Concerning fatty acid composition, concentrations of C6:0, C8:0, andC10:0, responsibles for the flavor of cheeses, are much higher in sheep andgoat’s milk and dairy products than in cows. The opposite occurs with thecontent of cis-9 C18:1, which is lower in caprine and ovine milk fat. CLA andtrans-11 C18:1 contents seem to be slightly higher in ewe’s products.Another important achievement is the study the specific composition of themilk microbiota that directly impacts on the subsequent development ofdairy products. Microorganisms can bring about the fermentation of milkthrough the production of lactate and have a variety of different impacts onthe sensory, texture, flavor and organoleptic properties of resultantproducts. Peer reviewed 2017-07-06T10:39:39Z 2017-07-06T10:39:39Z 2017-06 comunicación de congreso http://purl.org/coar/resource_type/c_5794 Journal of Dairy Science 100( Sup. 2):166 (2017) ADSA Annual Meeting #118 (2017) 0022-0302 http://hdl.handle.net/10261/152424 en https://www.adsa.org/2017/abstracts.asp Sí open American Dairy Science Association
institution IGM ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-igm-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del IGM España
language English
topic Proteomics
Immunity
Fatty acid
Proteomics
Immunity
Fatty acid
spellingShingle Proteomics
Immunity
Fatty acid
Proteomics
Immunity
Fatty acid
Roncada, Paola
Frutos, Pilar
Nudda, A.
Castro Navarro, Noemí
Compositional and functional differences of ewe and goat’s milk and dairy products with regard to cow’s milk and dairy products
description Comunicación oral (invitada) presentada al: 2017 ADSA Annual Meeting #118. Pittsburgh, Pennsylvania (Estados Unidos), 25-28 de junio de 2017.
format comunicación de congreso
topic_facet Proteomics
Immunity
Fatty acid
author Roncada, Paola
Frutos, Pilar
Nudda, A.
Castro Navarro, Noemí
author_facet Roncada, Paola
Frutos, Pilar
Nudda, A.
Castro Navarro, Noemí
author_sort Roncada, Paola
title Compositional and functional differences of ewe and goat’s milk and dairy products with regard to cow’s milk and dairy products
title_short Compositional and functional differences of ewe and goat’s milk and dairy products with regard to cow’s milk and dairy products
title_full Compositional and functional differences of ewe and goat’s milk and dairy products with regard to cow’s milk and dairy products
title_fullStr Compositional and functional differences of ewe and goat’s milk and dairy products with regard to cow’s milk and dairy products
title_full_unstemmed Compositional and functional differences of ewe and goat’s milk and dairy products with regard to cow’s milk and dairy products
title_sort compositional and functional differences of ewe and goat’s milk and dairy products with regard to cow’s milk and dairy products
publisher American Dairy Science Association
publishDate 2017-06
url http://hdl.handle.net/10261/152424
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AT nuddaa compositionalandfunctionaldifferencesofeweandgoatsmilkanddairyproductswithregardtocowsmilkanddairyproducts
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