Journal of Food Processing & Technology

Ding xuezhi

Publications

• Research Article
  The Influence of Heat Treatment in Liquid Whey at Various pH on Immunoglobulin G and Lactoferrin from Yak and Cows Colostrum/Milk
  Author(s): Shimo Peter Shimo, Wu Xiaoyun, Ding xuezhi, Xiong Lin and Yan PingShimo Peter Shimo, Wu Xiaoyun, Ding xuezhi, Xiong Lin and Yan Ping
  
  Yak milk is gaining popularity yearly, as a source of nutritious, immune, less likely to cause allergies than cows’ milk and a means of generating income, though ranked behind bovine milk in China. The main objective of the research was to compare the Immunoglobulin G (IgG) and Lactoferrin (LF) concentrations of liquid whey from Yak and dairy Cows’ colostrum or milk. Thereafter, the thermal stability of liquid whey was evaluated by measuring the concentration change in IgG and LF using an ELISA technique, as influenced by temperature and pH after centrifugation. IgG and LF concentrations in liquid whey from colostrums both in yak and cow were significantly higher (p<0.05) compared to milk. IgG did not differ significantly (p>0.05) between yak and cow’s milk, as well as between yak and cow’s colostrum. Also, LF content was not significant different.. View More»
  DOI: 10.4172/2157-7110.1000503

  Abstract PDF