Macroelements and antibodies in milk | Makroelementi un antivielas pienā
2008
Ciprovica, I., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology | Zagorska, J., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology
The content of calcium in milk is very important as for consumers; prolonged calcium deficiency is one of several factors contributing different dangerous consequents, as osteoporosis; as for producers - for cheese and cottage cheese production. Magnesium in milk has importance for the protection of intestinal tract from infections. At the same time, increasing interest has recently been focused on the development of products which contain specific antibodies, as immunoglobulin and lactoferrin, for the prevention or treatment of infections in humans. Therefore the aim of the present study was to evaluate the concentration of calcium, magnesium, immunoglobulin A, M, G and lactoferrin in milk, to determine it influence on quality and nutritive value of milk. A total 10 samples of raw organic milk, 10 of conventional milk samples were analysed. The scheme of taking milk samples was elected in way to eliminate a possibility to analyse Colostrums, milk obtained during the late lactation, and milk obtained from mastitis cows. The milk samples were taken according to standard procedures. The concentration of IgA, IgG, IgM were determined by turbodinamic method, the concentration of lactoferrin was determined by immunofermentative method, the concentration of calcium and magnesium according ISO standard 8070:2008. Statistically significant difference in the content of calcium between organic and conventional milk samples was not found. However the mean content of magnesium in organic milk samples was significant lower (p is less than 0.05) comparing with conventional milk samples. The concentration of immunoglobulin has not significant differences (p is less than 0.05) in organic and conventional milk samples. The concentration of lactoferrin in organic milk was significant higher (p is less than 0.05) comparing with conventional milk.
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