Foods | |
Effect of Technological Treatments on Human-Like Leptin Level in Bovine Milk for Human Consumption | |
Damiano Magistrelli1  | |
关键词: leptin; human-like immunoreactivity; bovine milk; commercial milk; infant formula; radio-immune assay; UHT; pasteurization; skimming; | |
DOI : 10.3390/foods3030433 | |
来源: mdpi | |
【 摘 要 】
In this experiment, raw milk and commercially available full-cream UHT milk, semi-skimmed UHT milk, skimmed UHT milk, full-cream pasteurized milk, semi-skimmed pasteurized milk and infant formulas for babies between 6 and 12 months of age were analyzed by RIA, with a method using an antibody directed against human leptin and human leptin as reference standard. Raw milk and full-cream UHT milk did not differ for human-like leptin. Leptin content of full-cream pasteurized milk was not different to that of full-cream UHT milk, but it was 14% lower (
【 授权许可】
CC BY
© 2014 by the authors; licensee MDPI, Basel, Switzerland.
【 预 览 】
Files | Size | Format | View |
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RO202003190023589ZK.pdf | 444KB | download |