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nLactoferrin (Lf) is an iron-binding glycoprotein synthesized predominantly in mammary glands of animals. Lf is majorly found in milk and colostrum of livestock and mouse. The presence of Lf in indigenous breeds of cattle has a significant role in exerting immunoprotection. Studies have highlighted the significant activities of Lf viz., anti-parasitic, antioxidant, anti-cancer, anti- inflammatory, antimicrobial, and growth factor activator in cell cultures. The capacity of Lf to bind to different types of cells enhances its ability to prevent free radical-mediated damage or microbial invasion. However, further studies involving Lf-cell interactions will reveal its molecular insights towards antimicrobial, immune-modulatory, and anti-neoplastic properties.n

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nModern world faces a malnourishment crisis; two billion people with micronutrient deficiency and around 200 million children under five are either stunned or low-weighted. In rural areas such as that of Peruvian territory, the scenario is more prevalent and linked to poverty. Milk as a dietary complement produce is poorly consumed in Peruvian Andes and in Peruvian territory, early estimates indicate that no more than 10 kg/year/person of milk is consumed in the Andes. A comprehensive initiative to increase milk production and cheaper market offers are required to invest as a starting point on pasture—Scarcity and Diversity, both issues concern the landscape of The Andean Mountain Range. A long-term initiative directed at increasing milk production and consumption at lower prices should both increase income for agroproducers and decrease nutrient-deficiency malnourishment in urban and rural areas. Similar approaches should be assessed by under-developed and other developing nations.n

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nMozzarella/Pizza cheese is considered an important specialty cheese since it can be consumed directly or as an ingredient in other food products. It exhibits functional properties inclusive of baking properties such as Shred ability, meltability, fat leakage, stretchability, browning, etc. during their end use application in food. Assessing such properties of cheese is of significance since the cheese users at the restaurants and even the varied connoisseurs of cheese have ‘whims and wishes’ that the cheese should perform in a specific manner during their utility. The modification in the cheese making processes and the development of novelty cheese demands accurate functionality tests and the cheese-makers are required to correlate such data with their end use application. In this Review, the assessment of baking properties of Mozzarella and/or Pizza cheese using recommended procedures have been illustrated as a ready reckoner for the cheese makers.n

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Research & Reviews : Journal of Dairy Science & Technology

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Abstract

nWith the increase in prices and rapid depletion of petroleum-based fuels, the investigation is being done to look over an alternative fuel source. Presently, the biodiesel is mainly produced from vegetable sources such as jatropa oil, karanja oil, rapeseed, soybean, and others that could overlap with nutritional requirement of the society if produced at large scale. Also, the production cost of biodiesel from vegetable and animal sources is very high comparing to petroleum fuels because of the high value feed stock being used. This study is based on the production of biodiesel from dairy waste scum with minimal production cost, no conflicting nutritional requirements and reducing environmental impact of dairy effluent disposal. The current study is concentrated on the usage of base catalyst in the transesterification process of producing biodiesel. NaOH was examined as a potential basic catalyst. The fuel thus produced was characterized for its cloud point, pour point, viscosity, and flash point, and was found to be as per the ASTM standards for biodiesel.n

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References

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