Louis Pasteur Pasteurisation is related and derived from Louis Pasteur, a French scientist, (1822-1895). Pasteur started his career as a chemist, and it was not until 1854 that he shifted his work to micro-organisms. In 1854, he was commissioned by …
You sometimes don’t always realise how deep we have come from, when it comes to food supply. It is so normal to walk into a supermarket 7 days/week and pick out what you want to eat. Over a century ago, …
The Swiss director Dr. Bernard Blanc of the Eidgenossische Forschungsanstalt für Milchwirtschaft in Bern-Liebefeld, was interested on the impact of milk heating on health. Elements of his findings were reported earlier. Together with R. Sieber, he published a study in …
Take home message Shop milk is either pasteurized or UHT treated. In a study on the effects of heating, various indicators were assessed, such as functional enzyme concentrations, concentrations of different milk proteins, and various vitamins. Particularly in the whey …
Take home message Milk enzymes change differently when heated. Graphically it can be made clear that each enzyme has its own time and temperature relationship. This makes it clear which enzymes are more and less sensitive to heating. Denaturation and …
Take home message Chelates of beta-lactoglobulin (BLG) are formed when various substances, such as iron, vitamin A or polyphenols, bind to the BLG. This is called the holo form of the BLG. Holo-BLG has an anti-inflammatory and immune-suppressing effect in …
Take home message β-casomorfine (BCM-7) Abbring et al. (2017) have shown that to provoke asthma in mice, it matters whether you give them raw or heated milk (80oC). Mice reared with heated milk had asthmatic reactions, whereas those reared with …
Take home message: • If raw farm milk is boiled at a temperature of around 80oC, the protection against asthma and allergies is gone. • No differences were found between heated farm milk and heated shop milk (mostly homogenized UHT …
