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    Comparative Structural and Compositional Analyses of Cow, Buffalo, Goat and Sheep Cream

    Felice, Valeria D. and Owens, Rebecca A. and Kennedy, Deirdre and Hogan, Sean A. and Lane, Jonathan A. (2021) Comparative Structural and Compositional Analyses of Cow, Buffalo, Goat and Sheep Cream. Foods, 10 (11). p. 2643. ISSN 2304-8158

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    Factors affecting milk and milk fraction composition, such as cream, are poorly understood, with most research and human health application associated with cow cream. In this study, proteomic and lipidomic analyses were performed on cow, goat, sheep and Bubalus bubalis (from now on referred to as buffalo), bulk milk cream samples. Confocal laser scanning microscopy was used to determine the composition, including protein, lipid and their glycoconjugates, and the structure of the milk fat globules. BLAST2GO was used to annotate functional indicators of cream protein. Functional annotation of protein highlighted a broad level of similarity between species. However, investigation of specific biological process terms revealed distinct differences in antigen processing and presentation, activation, and production of molecular mediators of the immune response. Lipid analyses revealed that saturated fatty acids were lowest in sheep cream and similar in the cream of the other species. Palmitic acid was highest in cow and lowest in sheep cream. Cow and sheep milk fat globules were associated with thick patches of protein on the surface, while buffalo and goat milk fat globules were associated with larger areas of aggregated protein and significant surface adsorbed protein, respectively. This study highlights the differences between cow, goat, sheep, and buffalo milk cream, which can be used to support their potential application in functional foods such as infant milk formula.

    Item Type: Article
    Additional Information: Cite as: Felice, V.D.; Owens, R.A.; Kennedy, D.; Hogan, S.A.; Lane, J.A. Comparative Structural and Compositional Analyses of Cow, Buffalo, Goat and Sheep Cream. Foods 2021, 10, 2643. 10.3390/foods10112643 Copyright: Copyright: © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// 4.0/).
    Keywords: cow; goat; sheep; buffalo; cream; milk fat globules;
    Academic Unit: Faculty of Science and Engineering > Biology
    Faculty of Science and Engineering > Research Institutes > Human Health Institute
    Item ID: 17345
    Identification Number:
    Depositing User: Rebecca Owens
    Date Deposited: 22 Jun 2023 12:48
    Journal or Publication Title: Foods
    Publisher: MDPI
    Refereed: Yes
    Use Licence: This item is available under a Creative Commons Attribution Non Commercial Share Alike Licence (CC BY-NC-SA). Details of this licence are available here

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