Growth Behavior of Probiotic Lactobacillus casei 01 in Tiger Nut Milk Prepared with Milk By-Products.

<b>Background and Objective:</b> Different researches have been achieved on non-dairy products as an alternative to dairy products. The interest in tiger nut tubers has considerably increase in recent years due to its nutritional and health benefits. Fermented drinks of non-dairy origin play an important role in diets worldwide. The aim of this study was to investigate the growth behavior and viability of <i>L. casei</i>-01 in tiger nut milk made with milk permeate or cheese whey as an extraction medium. <b>Materials and Methods:</b> Tiger nut milks were prepared using tiger nut tubers at ratios 1 to 3 (w/v) of water, milk permeate or cheese whey as extract media. Tiger nut milks and Skimmed milk were inoculated with <i>L. casei</i>-01 at 2%. The Titratable Acidity (TA) and <i>L. casei</i>-01 were determined during fermentation at 37°C for 8 hrs as well as during cold storage at 4°C for 20 days. <b>Results:</b> Results showed that the substitutions of water with permeate or whey led to the change of chemical composition of tiger nut milk. Fermented permeate or whey-tiger nut milk significantly had higher rate of titratable acidity development during fermentation or during cold storage as compared with fermented water-tiger nut milk or skimmed milk. The total viable counts of <i>L. casei</i>-01 were the highest in fermented whey-tiger nut milk after 10 days. <b>Conclusion:</b> <i>Lactobacillus casei</i>-01 can grow with high viability in permeate or whey-tiger milk.

Changes in composition of colostrum of Egyptian buffaloes and Holstein cows.

BACKGROUND: Changes in colostrum composition of Egyptian buffaloes and Holstein cows collected at calving, 6, 12, 24, 48, 72, 96, 120 h and after 14 days of parturition were studied. Total solids, total protein, whey proteins, fat, lactose and ash contents were determined. Macro- and micro-elements, IgG, IgM, IGF-1, lactoferrin and vitamins (A and E) were also estimated. RESULTS: At calving, the total protein and whey proteins concentration did not differ between buffalo and cow colostrum, while total solids, fat, lactose and ash concentrations were higher in buffalo than in cow colostrum. All components decreased gradually as the transition period advanced except lactose which conversely increased. On the fifth day post-partum, concentration of total protein, whey proteins, fat, ash and total solids decreased by 69.39, 91.53, 36.91, 45.58 and 43.85% for buffalo and by 75.99, 94.12, 53.36, 33.59 and 52.26% for cow colostrum. However, lactose concentration increased by 42.45% for buffalo and 57.39% for cow colostrum. The macro-and micro-elements concentration of both colostrums tended to decline slightly toward normality on the fifth day of parturition. Buffalo colostrum had a higher concentration of vitamin E than cow colostrum during the experimental period. At calving, the concentration of vitamin A in buffalo colostrum was found to be approximately 1.50 times lower than in cow colostrum. The concentrations of IgG, IgM, IGF-1 and lactoferrin decreased by 97.90, 97.50, 96.25 and 96.70% for buffalo and 76.96, 74.92, 76.00 and 77.44% for cow colostrum, respectively after five days of parturition. CONCLUSIONS: There is a dramatic change in buffalo and cow colostrum composition from the first milking until the fifth day of parturition. There are differences between buffalo and cow colostrum composition during the five days after calving. The composition of both colostrums approaches to those of normal milk within five days after parturition.