Wednesday, 15 January 2014

BIOLOGICAL PROPERTIES OF WHEY PROTEINS

β-lactoglobulin
β-lactoglobulin is the major protein present in whey protein. It is about 50% of the whey protein. It has a numerous binding sites, which binds minerals, fat soluble vitamins and lipids, and act as a transport protein for desirable lipophilic compounds (tocopherol and vitamin A).
Modifications are made in the β-lactoglobulin and made many products which have the strong antiviral activity against HIV strains 1 and 2.


ɑ-Lactalbumin
Also it is major protein in milk which constitute about 20-25% of the total whey protein in milk. This protein comprises of an excellent amino acid profile, which is rich in lysine, leucine, threonine, tryptophan and cystine.
The main known biological function of ɑ-lactalbunim is to modulate the synthesis of lactose in the mammary gland, also protein is strongly advocated in the formulation of “humanized” infant formulas and to create other products for people with limited or restricted protein intakes.
Work on ɑ-lactalbumin shows that it may be effective as an anti-cancer agent in several different types of cancer.


Immunoglobulins
These are the complex group of proteins that make a significant contribution to the protein content and also take part in exerting an important immunological function.
 They are well known to provide disease protection to newborns through passive immunity and there is well-known evidence the immunoglobulins taking high contribution in the disease control in adults. It is known that whey protein concentrates from mixed milk supplies generally contain sufficient antibody to E. coli K-99 to meet the requirements of the USDA to serve as a colostrum supplement.

Bovine serum albumin
The amino acid profile of bovine serum is very good and it is a good source of essential amino acid.
BSA has the capability to bind the free fatty acids, other lipids and flavor compounds. BSA's primary function has been associated with its lipid binding properties. It may play a role in mediating lipid oxidation. Denatured BSA might reduce the probability of a person acquiring certain diseases, such as insulin dependent diabetes or auto-immune disease.

Lactoferrin
It is an iron binding protein. It has a potential and has a good capability of acting as an antimicrobial agent related to its iron chelating ability, it deprive the microorganism of from iron. Most recently, it has been shown to have a number of other physiological and biological functions. The biological activities of lactoferrin include iron transport, antimicrobial activity, antifungal activity, antiviral activity, anticancer activity, toxin binding properties, immunomodulating effects, wound and wound healing, and anti-inflammatory activity.

Lactoperoxidase
Lactoperoxidase system is a good antimicrobial agent and has been identified in milk, saliva and tears. This system also have been proven to be both bacterial and bacteriostatic to a wide variety of microorganisms, while having no effect on the proteins and enzymes of the organisms producing it. Clinical studies have supported the possibility that plaque accumulation, gingivitis and early onset carries may be reduced by appropriate lactoperoxidase preparations.

Glycomacropeptide
Glycomacropeptide is the part of the whey when we precipitate the casein by the action of enzyme rennin, it is about 20% contributes in this whey. Usually GMP, the glycosylated portion of caseinomacropeptide (CMP), is present in sweet whey formed following the K-casein cleavage and casein precipitation by rennin; it is absent from acid whey.

The biological and physiological properties that have been attributed to GMP or peptides derived from it include: reduction in gastric secretion, dental plaque and dental caries inhibition, growth promoting activity for Bifidobacteria, product for control of phenylketunoria, inhibition of platelet aggregation and others. GMP cans suppress appetite via stimulation of the pancreatic hormone cholecystokinin (CCK) release. It alters pigment production in melanocytes, acts as prebiotic and has immunomodulatory actions. Physiologic activity of GMP depends on its glycosylation.

Monday, 13 January 2014

Whey Proteins

Whey is a byproduct which is obtained by acid, rennet or microbiological coagulation of milk proteins.
Milk contains protein 3.5-4%, there are two types of proteins i.e. casein and whey proteins in the ratio of 80% to 20% respectively in milk. Whey is obtained from milk in the cheese making up-to 90% and from casein production less than 10%. Whey is a liquid product, which is highly nutritious due to its high valued constituents. The composition of whey is given below: _

constituents
Percentage(detail)
TS
6%
Lactose
5.4%
Proteins
0.7%
(B-lactoglobulin 55%, ɑ-lactalbumin 24%, Bovine Serum Albumin 5%,  immunoglobulin (Ig-G, Ig-A, Ig-M) 15%, many other minor proteins (lactorperoxidase,   Lactoferrin and lysosyme) and Glycomacropeptide 20% and plypeptides (proteose-peptone3, and proteose-peptone 5) in Rennet whey)
Fat
>0.06%
Ash
0.70%


Whey is a reliable source and consists of highly quality and bioactive especially proteins and also many other compounds like carbohydrates and minerals. Whey consists of the amino acids which are easily digested; also meet of all the essential amino acids requirements set by the Food and Agriculture Organization/World Health Organization (FAO/WHO). Whey proteins consist of a number of nutritional and functional properties, which mainly related to the structure and the biological functions of these proteins.


Friday, 10 January 2014

COMPOSITION OF MILK FROM DIFFERENT SPECIES


COMPOSITION OF MILK

Definition of Milk
Milk may be defined as the whole, fresh, clean lacteal secretion obtained by the complete milking of one or more healthy milchy animals, excluding that obtained within 15 days before or 5 days after calving or such periods as may be necessary to render the milk practically colostrum free, and containing the minimum prescribed percentage of milk fat and milk-solids- not fat. In India, the term ‘milk’ when unqualified, refers to cow or buffalo milk or a combination of the two.

The term market milk refers to fluid whole milk that is sold to individuals usually for direct consumption. It excludes milk consumed on the farm and that used for the manufacture of dairy products.

Water
Water constitutes the medium in which the other milk constituents are either dissolved or suspended. Most of it is free and only a very small portion is in the bound form, being firmly bounded by milk proteins, phospholipids etc.

Total Solids :
Total Solids constituents lipids (Fat) and solid not fat.

Milk Fat (Lipids) :
The bulk of the fat in the milk exists in the form of small globules, which average approximately 2 to 5 microns in size. This is an oil-in-water type emulsion. The surface of these fat globules is coated with an adsorbed layer of material commonly known as the fat globule membrane. This membrane contains phospholipids, and proteins in the form of a complex and stabilizes the fat emulsion. In other words, the membrane prevents the fat globules from coalescing and separating from one another. The emulsion may, however, be broken by agitation (at low temperature), heating, freezing etc.

Chemically, milk fat is composed of a number glyceride-esters of fatty acids Milk fat on hydrolysis gives a mixture of fatty acids and glycerol. (The milk fat is a mixture of true fats in established from the fact that it has no sharp melting point). The fatty acids are saturated or unsaturated fatty acids. Saturated fatty acids are relatively stable.
The fat associated substances are phospholipids,  cholesterol, carotene and fat soluble vitamins (A, D, E, K).
Phospholipids : 
Three types of phospholipids, ie. Lecithin, Cephalin and Sphingomylin. Lecithin, which forms an important constituent of the fat globule membrane, contributes to the richness of flavour of milk and other dairy products. It is highly sensitive to oxidative changes, giving rise to oxidized / metallic flavours. Phospholipids are excellent emulsifying agents, and no doubt serve to stabilize the milk fat emulsion. Cholesterol : This appears to be present in true solution in the fat, as a part of fat globule membrane complex and in complex formation with protein in the non-fat portion of milk.


Fat Soluble Pigments :
Carotene in fat soluble and responsible for the yellow colour of milk, cream, butter, ghee and other fat rich products. Carotene acts as antioxidant and also as a precursor of Vitamin A. One molecule of B – carotene gives two molecules of Vitamin A, where as α - carotene give one.

Fat Soluble Vitamins :
Milk is rich in Fat soluble vitamins ie. A, D, E and
Solid-not-fat content contains lactose, proteins and mineral contents.

Milk Sugar or Lactose :
This exists in milk only. It is in true solution in the milk serum. On crystallization from water, it forms hard gritty crystals. It is one-sixth as sweet as sucrose. Lactose is responsible for the defect known as sandiness in ice-cream or condensed milk. It is fermented by bacteria to yield lactic acid and other organic  acids and is important both in the production of cultured milk products and in the spoilage of milk and milk products by souring.
Milk Proteins :
The proteins in milk consists mainly of casein, lactaglobulin, lactalbumin, milk serum albumin, immuno globulins etc. Casein forms more than 80% of the total proteins of the milk. Casein exists only in milk and is found in the form of calcium caseinate phosphate complex. It is present in colloidal state. It may be precipitated by acid, rennet, alcohol, heat and concentration. Casein compose of α,β and gamma fraction. α - casein constitutes 75% of casein which is responsible for stabilization of casein micelle in milk.β and gamma forms constitutes 22 and 3 percent respectively. α - casein constitute two fractions. αs is calcium sensitive which is coagulated by calcium ions and another form is k-casein which is called calcium insensitive casein fraction, not precipitated by calcium Ion. K-casein is the richest repository of carbohydrates as against other casein fractions. It is the site for rennin action.
Lactalbumin and lactaglobulin are known as ‘Whey or serum proteins’. They are also present in colloidal state and are easily coagulated by heat. Milk serum albumin is same as blood serum albumin of the blood. Immunoglobulins are present only in colostrum and gives immunity to the calves.
Non protein nitrogenous Compounds : Eg: Ammonia, aminiacids, proteose-peptones, urea, uric acid etc.

Mineral Matter or Ash  :
The mineral matter or salts of milk although present in small quantities, exert considerable influence on the physico- chemical properties and nutritive value of milk. The major salt constituents i.e. those present in appreciable quantities, includes potassium, sodium, magnesium, calcium, phosphate, citrate, chloride, sulphate and bicarbonate.

The trace elements include all other minerals and salt compounds. The mineral salts of milk are usually determined after ashing.
Although milk is acidic, ash is distinctly basic. Part of the mineral salts occur in true solution, while a part are in colloidal state.

Other Constituents :

Pigments :
Water soluble pigments are Riboflevin and xanthophyll. Riboflavin  besides being a vitamin, is a greenish yellow pigment which gives characteristic colour to whey. Earlier it is known as lactoflavin or lactochrome.
Dissolved Gases :
Milk contains gases like O2, Co2, N2 etc.

Vitamins : Water soluble vitamins  B complex and vitamin ‘C’

Enzymes : These are biological catalysts. Milk contains Amylase, Lipase, Phosphatase, protease, peroxidase and catalase enzymes.

Detailed Composition of Milk 

Constituents or Group of Constituent    Approx. Conc. Wt  per Litre of milk

Water                                                    860 – 880 g

Lipids in emulsion phase
Milk fat                                                  30 – 50 g.
 Phospholipids                                        0.30 g.
 Sterols                                                   0.10 g.
Vitamin A  D  E  K -

Proteins in Colloidal Dispersion
Casein (α, β, γ)                                       25 g.
Lactalbumin                                             3 g.
Lactaglobulin                                           0.7 g.
Albumin,
pscudoglobulin etc

Dissolved Materials
Lactose                                                 45 – 50 g.

Inorganic and organic ions and salts
Calcium                                                   1.25 g.
Phosphate                                                 2.1 g.
Citrates                                                     2.0 g.
Chlorides                                                   1.0 g.

Trace Minerals
Cu, Fe, I Traces


DAIRY FARMING IN PAKISTAN

During 2010-11, the agriculture continues to remain an important sector of Pakistan’s economy. Its contribution was 21 percent to GDP. It generated employment opportunities for 45 percent of the total labour force and 60 percent of the rural population depends upon this sector for its livelihood. It has a vital role in ensuring food security, generating overall economic growth, reducing poverty and the transforming towards industrialization, said Economic Survey.

In agriculture sector livestock adds value of 55 percent in agriculture products, and 11.6 percent to GDP during 2010-12, as against 54.6 percent and 11.6 percent during the same period last year. It is much more than the combined share of major and minor crops, whose share is 42 pc. The sector is a big source of foreign exchange earnings. Gross value addition of the livestock sector, at constant factor cost, has increased from Rs672 billion in 2010-11 to Rs700 billion in 2011-12; showing an increase of 4 percent as compared to previous year.


Traditionally, livestock has been the subject of small land holders to meet their needs of milk, food and daily cash income. Therefore, livestock is a more secure source of income for the small farmers and landless poor.  
The population growth and increase in per capita income and the potential for export has resulted in an increase in the demand of livestock and their products. However, rise in production cost has affected the retailers and consumers. prices of milk, yogurt, meat, eggs, and other items are continuously increasing.

The officials said emphasis will be on improving per unit animal productivity and moving from subsistence to market oriented and then to commercial livestock farming in the country to meet the domestic demand and surplus for export.
The Livestock Wing is taking regulatory measures that included: allowing import of high yielding animals, semen and embryos for crossbreeding. It also included duty free import of veterinary dairy and livestock machinery and equipment, allowing import of feed inputs and vaccines at zero rates. In order to reduce input costs in livestock, poultry feed production, certain feed ingredients, growth promoters and vitamin premixes have been zero rated.
Sales tax exemption has been allowed to uncooked poultry meat; processed milk, yogurt, cheese and flavored milk, butter and cream in order to encourage establishment of a value added industry in the country. More than 9500 exotic animals, 318,768 semen doses and 4300 embryos of high yielding animals have been imported from July 2010 to December 2012.

New slaughterhouses, milk and meat processing units have been established in the private sector. The export of the meat, beef, mutton and camel meat has increased from $108.54 million in 2010-11 to $123.61 million in 2011-12, showing an increase of 13.9 percent.

The future plan for the livestock sector is to implement policies to achieve 5 percent in meat and 8 percent in milk production through commercial farming. The focus will be to encourage and promote high yielding animal’s production and their crossbreeding through artificial insemination services. The future road map aims to enteri into global Halal Food Trade Market, controlling trans boundary animal diseases of trade and economic importance. 
The livestock sector includes cattle, buffalo, sheep, goat, camels, horses, asses and mules. Milk, meat, wool, hair, bones, fat, blood eggs, hides and skins are the main livestock products among which milk and meat are taken as major products. Besides this, these animals are used for draught purposes.  
Pakistan is fourth largest milk producing country in the world. Milk is produced by buffalo, cattle, sheep, goat and camel but being major contributor in milk production, cattle and buffalo are considered as major dairy animals and are always mainly focused.

Mega Development Projects
The Ministry of Livestock and Dairy Development, set to start 7 projects in the Livestock sector at an estimated cost of Rs8.8 billion. The strategy include strengthening of

Livestock Services Project (SLSP): field studies on 5 models of service delivery were conducted (CAHEW, WLEW, DFCM,
Wool Producers Association and PRSM); introduced PPR vaccine production in the country; distribution of 2200 motor cycles to field staff of provincial livestock departments on hire purchase basis to strengthen and improve the veterinary health coverage; and establishment of the National Epidemiology Network for Livestock Disease Surveillance and Reporting.

Livestock Production and Development for meat production include: Completed more than 13,000 feed lot fattening operations for beef and mutton in which more than 163,000 beef animals and 200,000 mutton animals have been produced.
Milk Collection Processing and Dairy Production and Development Programme: Formed 207 Milk Producer Groups (MPG) in all the four provinces, Azad Jammu and Kashmir and Gilgit Baltistan, installed 150 milk cooling tanks, provided 63.3 ton of fodder seeds and 663 tons of animal ration, feed on cost basis to the members of MPGs, registered 1,004 Red Sindhi, Sahiwal and NiliRavi livestock breeders for production of quality breeding animals.
Prime Minister’s Special Initiative for Livestock (PMSIL): A total of 290 veterinary clinics have been established providing veterinary services at 70 percent reduced cost to rural farmers at their door steps. Besides, quality medicines and vaccines are also available to rural farmer at 30 percent reduced costs as compared to market prices.

A total of 3,150 community organizations (COs) have been formed and 3000 rural community persons have been trained by imparting one month training in basic veterinary services through the government livestock institutes.
A total of 4,265 rural livestock female farmers have been trained in better animal husbandry practices to enhance their income through enhanced milk productivity National Programme for the Control and prevention of Avian Influenza. Established 40 surveillance and 66 rapid response units (RRUs), processed 0.4 million samples of blood, tissues and swabs for screening against Avian Influenza, establishment of the Bio security Laboratory-3 is under process. So far Rs23.5 million has been disbursed as compensation to Avian Influenza affected farmers.

Pakistan is maintaining Avian Influenza (bird flu) free status since June 2008. Improving Reproductive Efficiency of Cattle and Buffaloes in mall holder production systems have been carried out in 168 animals. 
Provided training to artificial insemination technicians up gradation and Establishment of Animal Quarantine Stations in Pakistan.


Five Animal Quarantine Stations (AQS) have been up-graded in order to facilitate import, and export of livestock and its products
Two new AQS are being established at Khunjrab and Khokhrapar.


The cattle breeds found in the country are Sahiwal, Cholistani, Red Sndhi, Achai, Bhagnari, Dajal, Dhanni, Gibrali, Kankraj, Lohani, Rojhan, and Thari. Out of these, Sahiwal, Cholistani, and Red indhi are main dairy breeds and well known internationally due to their distinct characteristics. Other than well-defined cattle breeds, there are a large number of nondescript cattle breeds and crossbred cattle. Goat is considered as `poor man's cow'. 
More than 96pc of the milk comes from cattle and buffalo. The rest of it is collectively produced by sheep, goat and camel. Milk is favorite food in Pakistan and is consumed as fresh, boiled, powdered and in processed form as yogurt, ghee, lassi, butter, cheese, ice cream, sweets and in other confectioneries. 
Till late eighties, more than 60pc of buffaloes and some cows were maintained under the system of Rural Subsistence Production System. In this system on an average the holdings were based on 3 to 4 dairy animals with one or two adult females. 
In 1980s, dairy sector moved towards commercialization. These commercial farms consisted of about 30 animals of which 70pc were females. About 40pc of these adult females were in milk during most of the year. 
With growing demand for milk in urban areas rural commercial dairy farming moved toward peri urban areas. In these areas there were large and small dairy herds consisting of 20 to 50 animals with nearly 90pc of adult females in production. Male calves are disposed off within first two weeks of birth. 
During the last ten years major changes has been occurred in dairy sector of Pakistan and due to these change this sector has become an industry. A large number of modern dairy farms have been established across the country. Most of these dairy farms have exotic animals and number of these animals is in hundreds and even in thousands and planning to enhance 3000 animals to 5000 animals.  Such farms have adopted most modern management and feeding practices and have well trained man power. Milk produced on these farms is either sold out in processed or fresh form through outlets or departmental stores etc. or supplied to dairy companies. 
To help dairy farmers Punjab Livestock and Dairy Development Board (PLDDB) has launched Pakistan's first online dairy farming guide. This website has also been associated with the social media of India.
Livestock provides livelihood of the rural poor and can play an important role in poverty alleviation. It can uplift the socioeconomic condition of Pakistan’s rural areas, therefore, needs especial attention. 
Presently, the tanning and leather industry is facing shortage of raw materials problem. Pakistan Tanners' Association (PTA) blamed that the government has not incorporated even one of its proposals, as usual, in the Federal Budget 2012-13. 
The PTA CM, Shaikh M Naseem, demanded that complete ban on export of pickled, wet blue raw hides and skins and splits should be imposed, which is being exported through wrong declaration or under invoicing to evade the payment of existing regulatory duty imposed at the rate of 20 percent. This has resulted in loss to the industry and also deprived the country of considerable amount of regulatory duty. 
Export of live animals from Pakistan through Quota CY12 and smuggling of live animals should also be banned. The import duty must be reduced on the basic chemicals from 20pc to 10pc that would result in a reduction in cost of production. It would enable exporters to compete in the international market. 
Withholding Tax (Presumptive Tax) on import should be reduced from 1pc to 0.25pc, reducing duty to 5pc on hot stamping foils falling under H.S. Code 3212.1000, which is currently charged at the rate of 20pc, reducing duty to 5pc on polyester foils falling under H.S. Code 3920.6900, which is also currently being charged at the rate of 20pc.

The industry also demanded to allow duty free import of all spare parts, accessories and tanning machinery for leather and leather products. Presently, a 5 percent duty is charged. Calling for exempting all spare parts of tanning industry from Sales Tax, the industry said that there was a need to exempt all hot stamping foils or polyester foils for leather industry from Sales Tax and anti dumping duty on all chemical items should be withdrawn.
The government has not given incentive to the leather sector for the last many years as compared to other neighboring competitor countries such as India, China and Bangladesh. At present, only 60pc to 70pc of installed capacity is being utilized owing to high cost of production and shortage of raw materials. Resulting, several units have been closed down. In view of the critical situation, the leather sector, which is the second biggest export oriented sector and contributes 5pc to the country's GDP, needed immediate government support.
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