| Titles |
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English :
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Study on lysozyme level distribution and effect of heat treatment in buffalo and cow milk
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Arabic :
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دراسة على مستوى و توزيع الليزوزيم و تأثير المعاملة الحرارية في اللبن الجاموسى و البقرى
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| Abstract |
Lysozyme concentration was measured by a spectrophotometeric method. The recoveries of this method were 105.4 ±4.8 and 98.3 ±3.2 % forl0 and 30 ng/ml lysozyme concentrations added to diluted milk sample respectively, therefore the method was suitable for assay lysozyme in milk. It was found that the average level of lysozyme in buffalo milk was 3.85 ±0.93 µg/ml and in cow milk was 1.67 ± 0.65 µg/ml, the difference was highly significant (P<0.001). The distribution showed that the lysozyme in buffalo milk was mostly concentrated in skim milk (96.45 %) similar to that in cow milk (97.43 %) and the residual amount of lysozyme was associated with cream.
The effect of the different pasteurization methods was studied. The results showed considerable decrease (P < 0.001) in lysozyme concentration in buffalo and cow milk at low temperature long time (65°C for 30 min.), while, at 75°C for 15 sec and 85°C for 1 sec. (high temperature short lime) there were insignificant (P>0.05) and significant (P<0.05) increases in lysozyme contents respectively in both types of milk. The data obtained when heating at 100°C for 5 min. indicated that most lysozyme content was affected. In addition the seasonal variation showed insignificant difference (p<0.05) in lysozyme levels in winter and summer seasons.
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| Publication year |
2006
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| Pages |
499-446
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| Availability location |
معهد بحوث الانتاج الحيوانى- شارع نادى الصيد- الدقى - الجيزة
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| Availability number |
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| Organization Name |
Animal Production Research Institute (APRI)
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| serial title |
Annals Agricultural Science Ain Shams University
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| Author(s) from ARC |
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| Agris Categories |
Animal physiology - Nutrition
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AGROVOC
TERMS |
Buffalo milk.
Cow milk.
Heat treatment.
Lysozyme.
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| Publication Type |
Journal
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