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  • 1
    Online Resource
    Online Resource
    Goats' milk of defective α s1 -casein genotype decreases intestinal and systemic sensitization to β-lactoglobulin in guinea pigs
    Cambridge University Press (CUP) ; 2001
    In:  Journal of Dairy Research Vol. 68, No. 2 ( 2001-05), p. 217-227
    Details
    In: Journal of Dairy Research, Cambridge University Press (CUP), Vol. 68, No. 2 ( 2001-05), p. 217-227
    Abstract: Contradictory results have been reported on the use of goats' milk in cows' milk allergy. In this study the hypothesis was tested, using a guinea pig model of cows' milk allergy, that these discrepancies could be due to the high genetic polymorphism of goats' milk proteins. Forty guinea pigs were fed over a 20 d period with pelleted diets containing one of the following: soyabean proteins (group S), cows' milk proteins (group CM), goats' milk proteins with high (group GM1) or low (group GM2) α s1 -casein content. Parenteral sensitization to GM1 and GM2 proteins was also assessed. The sensitization was measured (1) by systemic IgG1 antibodies directed against bovine or caprine β-lactoglobulin (β-lg), α-lactalbumin (α-la) and whole caseins, and (2) by intestinal anaphylaxis measured in vitro in Ussing chambers, by the rise in short-circuit current (ΔI sc ) in response to milk proteins. Guinea pigs fed on CM and GM1 developed high titres ( 〉 1500) of anti-β-lg IgG1, with an important cross reactivity between goat and cow β-lg. However, in guinea pigs fed on GM2, anti-goat β-lg IgG1 antibodies were significantly decreased compared with GM1 guinea pigs (mean IgG1 titres were 546 and 2046 respectively), and the intestinal anaphylaxis was significantly decreased (3·5±4·5 μA/cm 2 ) compared with that observed in GM1 guinea pigs (8·3±7·6 μA/cm 2 ). Animals receiving GM1 or GM2 proteins via the parenteral route developed a marked sensitization. These results suggest that the discrepancies observed in the use of goats' milk in cows' milk allergy could be due, at least in part, to the high genetic polymorphism of goats' milk proteins.
    Type of Medium: Online Resource
    ISSN: 0022-0299 , 1469-7629
    URL: Article
    DOI: 10.1017/S0022029901004861
    Language: English
    Publisher: Cambridge University Press (CUP)
    Publication Date: 2001
    detail.hit.zdb_id: 2000010-8
    SSG: 22
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  • 2
    Online Resource
    Online Resource
    Influence of pH, type of enzyme and ultrafiltration on the retention of milk clotting enzymes in Camembert cheese
    Cambridge University Press (CUP) ; 1987
    In:  Journal of Dairy Research Vol. 54, No. 2 ( 1987-05), p. 315-320
    Details
    In: Journal of Dairy Research, Cambridge University Press (CUP), Vol. 54, No. 2 ( 1987-05), p. 315-320
    Abstract: Camembert cheeses were made with pasteurized skim milk or with ultrafiltered milk concentrated 2-fold, using either rennet or Mucor miehei proteinase as coagulant. Using rennet, the rapid acidification during cheesemaking increased enzyme retention and 55% was retained after 24 h. With the M. miehei proteinase, acidification had no effect and only 17% of it was retained after 24 h. The use of ultrafiltered milk resulted in less rennet being retained in the curd.
    Type of Medium: Online Resource
    ISSN: 0022-0299 , 1469-7629
    URL: Article
    DOI: 10.1017/S0022029900025450
    Language: English
    Publisher: Cambridge University Press (CUP)
    Publication Date: 1987
    detail.hit.zdb_id: 2000010-8
    SSG: 22
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  • 3
    Online Resource
    Online Resource
    HIV infection in developing countries
    Cambridge University Press (CUP) ; 1989
    In:  Journal of Biosocial Science Vol. 21, No. S10 ( 1989), p. 35-50
    Details
    In: Journal of Biosocial Science, Cambridge University Press (CUP), Vol. 21, No. S10 ( 1989), p. 35-50
    Abstract: Shortly after the first reports on the acquired immunodeficiency syndrome (AIDS) in the United States, it became clear that the disease was also particularly frequent in Haitians living in North America (Pitchenik et at. , 1983; Curran et al. , 1985) and in Africans seen in Europe for medical care (Katlama et al. , 1984; Clumeck et al. , 1984). Subsequently, surveys in Haiti and in Central Africa confirmed the occurrence of epidemic foci of AIDS in these areas (Pape et al. , 1983; Malebranche et al. , 1983; Piot et al. , 1984; Van de Perre et al. , 1984).
    Type of Medium: Online Resource
    ISSN: 0021-9320 , 1469-7599
    URL: Article
    DOI: 10.1017/S0021932000025256
    Language: English
    Publisher: Cambridge University Press (CUP)
    Publication Date: 1989
    detail.hit.zdb_id: 2000009-1
    SSG: 12
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  • 4
    Online Resource
    Online Resource
    Structure development in a soft cheese curd model during manufacture in relation to its biochemical characteristics
    Cambridge University Press (CUP) ; 2002
    In:  Journal of Dairy Research Vol. 69, No. 4 ( 2002-11), p. 605-618
    Details
    In: Journal of Dairy Research, Cambridge University Press (CUP), Vol. 69, No. 4 ( 2002-11), p. 605-618
    Abstract: The structure development of a soft cheese curd model has been studied in relationship to its rheological properties and its biochemical characteristics (pH, amount and partition of minerals, casein proteolysis) at different technical steps including cutting, drawing, three turns and demoulding. Scanning electron microscopy was used to observe structural changes during the drainage of a fat-free soft cheese. The micrographs provided visual evidence of changes in the casein matrix from casein particles aggregated in clusters to uniform strands observed at the demoulding. The initial increase of loss tangent and of the exponent of the power law between G′ and G′′ and frequency (that were maximal at the second turn) was related to the solubilization of micellar calcium phosphate, while intact caseins and large casein fragments accumulated in the curd. After the second turn, the strength, Youngs' and loss moduli of the curd increased greatly. The hydrolysis of α s1 -casein into α s1 -I-CN f(24–199) may facilitate the rearrangement of casein particles within the curd. The pH-induced solubilization of calcium phosphate continued throughout the manufacture process but was unexpectedly incomplete at the end of the drainage. Combination of electron microscopic observations with dynamic rheological measurements and chemical and biochemical assessments provided increased knowledge about the structure of soft cheese during drainage, an important but poorly understood cheese making stage.
    Type of Medium: Online Resource
    ISSN: 0022-0299 , 1469-7629
    URL: Article
    DOI: 10.1017/S0022029902005836
    Language: English
    Publisher: Cambridge University Press (CUP)
    Publication Date: 2002
    detail.hit.zdb_id: 2000010-8
    SSG: 22
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