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Sample records for buttermilk

  1. 21 CFR 163.135 - Buttermilk chocolate.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Buttermilk chocolate. 163.135 Section 163.135 Food... Buttermilk chocolate. (a) Description. Buttermilk chocolate is the food that conforms to the standard of identity, and is subject to the requirements for label declaration of ingredients for milk chocolate in...

  2. 7 CFR 58.251 - Dry buttermilk and dry buttermilk product.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Dry buttermilk and dry buttermilk product. 58.251 Section 58.251 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS...

  3. 7 CFR 58.234 - Buttermilk.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Buttermilk. 58.234 Section 58.234 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE...

  4. Sensory Properties of traditionally-fermented buttermilk

    African Journals Online (AJOL)

    Sensory Properties of traditionally-fermented buttermilk. (OmQsJJJ'JmIa) ... A limited names of plant materials and roots placed ... "(25°C) in ice- water bath, inoculation with 2% natural .... on' in order to attract, consumers in the rural and in the ...

  5. Desenvolvimento de buttermilk probiótico Development of a probiotic buttermilk

    Directory of Open Access Journals (Sweden)

    Adriane Elisabete Costa Antunes

    2007-03-01

    Full Text Available Atualmente, são lançados no mercado diversos novos produtos, sendo que na área de laticínios a ênfase é para os funcionais. Esta pesquisa propõe o desenvolvimento de uma bebida láctea fermentada, denominada buttermilk, que seja probiótica, apresente opções de sabor, que tenha versões dietéticas e que atenda à legislação brasileira. A primeira etapa do trabalho consistiu na determinação do fluxograma de preparo do produto para determinar os melhores momentos para adição de sacarose, sucralose e da cultura probiótica. Na etapa seguinte, foi avaliada a qualidade microbiológica de corantes e aromatizantes para empregá-los, sem tratamento térmico, no produto fermentado. Posteriormente, foram analisadas as amostras de buttermilk de diversos sabores, durante o armazenamento, para verificar se a adição de sacarose, edulcorante, aromatizantes e corantes interferiria nas contagens microbiológicas. Os resultados indicaram que a adição da cultura probiótica deve ser feita pré-fermentação e que corantes e aromatizantes podem ser adicionados no produto já fermentado. Observou-se que as amostras de buttermilk com sacarose adicionadas de agentes de cor e aromatizantes tenderam a apresentar menores contagens de bifidobactérias após a estocagem. Porém, todos os sabores de buttermilk se mantiveram adequados à legislação quanto aos aspectos de higiene e de número de bifidobactérias. B. animalis subsp. lactis apresentou excelente viabilidade durante o armazenamento do produto (média de 1,3.10(8 UFC.mL-1. As amostras de buttermilk podem, assim, ser consideradas seguras para consumo, além de potencialmente funcionais.New food products are launched on the market nearly every day and the main focus of the dairy industry is on functional products. The aim of this research project is to develop a fermented probiotic dairy product - buttermilk -, in a variety of flavors - including diet versions - in compliance with Brazilian

  6. Milk fat globule membrane and buttermilks: from composition to valorization

    Directory of Open Access Journals (Sweden)

    Vanderghem, C.

    2010-01-01

    Full Text Available Buttermilk, the by-product from butter manufacture, is low cost and available in large quantities but has been considered for many years as invaluable. However, over the last two decades it has gained considerable attention due to its specific composition in proteins and polar lipids from the milk fat globule membrane (MFGM. The aim of this review is to take stock of current buttermilk knowledge. Firstly, the milk fat globule membrane composition and structure are described. Secondly, buttermilk and its associated products are defined according to the milk fat making process. Structure and mean composition of these products are summarized from recent dairy research data and related to technological properties, especially the emulsifying properties provided by MFGM components. Finally, new applications are presented, leading to promising valorizations of buttermilk and its derivate products.

  7. Influence of buttermilk powder or buttermilk addition on phospholipid content, chemical and bio-chemical composition and bacterial viability in Cheddar style-cheese.

    Science.gov (United States)

    Hickey, C D; Diehl, B W K; Nuzzo, M; Millqvist-Feurby, A; Wilkinson, M G; Sheehan, J J

    2017-12-01

    The effect of buttermilk powder addition post-curd formation or buttermilk addition to cheese milk on total and individual phospholipid content, chemical composition, enzyme activity, microbial populations and microstructure within Cheddar-style cheese was investigated. Buttermilk or buttermilk powder addition resulted in significant increases in total phospholipid content and their distribution throughout the cheese matrix. Addition of 10% buttermilk powder resulted in higher phospholipid content, moisture, pH and salt in moisture levels, and lower fat, fat in dry matter, L. helveticus and non-starter bacteria levels in cheeses. Buttermilk powder inclusion resulted in lower pH4.6/Soluble Nitrogen (SN) levels and significantly lower free amino acid levels in 10% buttermilk powder cheeses. Buttermilk addition provided a more porous cheese microstructure with greater fat globule coalescence and increased free fat pools, while also increasing moisture and decreasing protein, fat and pH levels. Addition of buttermilk in liquid or powdered form offers potential for new cheeses with associated health benefits. Copyright © 2017 Elsevier Ltd. All rights reserved.

  8. ANÁLISE DESCRITIVA QUANTITATIVA DE BUTTERMILK PROBIÓTICO

    Directory of Open Access Journals (Sweden)

    Adriane Elisabete Costa ANTUNES

    2012-12-01

    Full Text Available O buttermilk é uma bebida produzida a partir da fermentação do leitelho ou do leite, empregando-se Culturas Aromáticas Mesofílicas. Esse produto pode representar um novo veículo para culturas probióticas e conquistar nicho de mercado no Brasil. Objetivou-se no presente trabalho determinar o perfil sensorial de amostras de buttermilk probiótico sabor morango adoçadas com sacarose ou sucralose em comparação com iogurte light comercial empregando-se Análise Descritiva Quantitativa. O produto foi avaliado por análises microbiológicas, físico-químicas e de viscosidade, caracterizando-se como produto seguro do ponto de vista microbiológico, com baixo teor de lipídios e pouco viscoso. A amostra de buttermilk com sucralose diferiu da amostra com sacarose (p<0,05 por apresentar sabor residual de edulcorante e maior intensidade de doçura. Ambas as amostras de buttermilk caracterizaram-se por possuir sabor amanteigado, sensação de picância e de efervescência, que são características típicas do produto e o diferenciaram do iogurte comercial. A contagem de Bifidobacterium animalis no produto final foi de 8,5 log UFC/mL, estando acima do limite mínimo estabelecido na legislação brasileira para alimentos funcionais.

  9. Standardization of the method for utilization of paneer whey in cultured buttermilk

    National Research Council Canada - National Science Library

    Ghanshyambhai, Maheta Riddhiben; Balakrishnan, Smitha; Aparnathi, K D

    2015-01-01

    .... The proximate chemical composition of cultured buttermilk was 8.31 % total solids, 2.26 % protein, 1.12 % fat, 4.42 % lactose and 0.56 % ash. The cultured buttermilk has acceptable sensory qualities and shelf life of 5 days under refrigerated condition.

  10. Antioxidant activities of buttermilk proteins, whey proteins, and their enzymatic hydrolysates.

    Science.gov (United States)

    Conway, Valérie; Gauthier, Sylvie F; Pouliot, Yves

    2013-01-16

    The oxygen radical absorbance capacities (ORAC) and metal chelating capacities (MCC) of protein concentrates prepared from buttermilk and cheese whey by ultrafiltration were compared with those of skim milk protein. Samples were also heat-denatured and hydrolyzed by pepsin for 2 h followed by trypsin for 3 h. The highest MCC was obtained for hydrolyzed skim milk protein. ORAC values ranged from 554.4 to 1319.6 μmol Trolox equivalents/g protein, with the highest value obtained for hydrolyzed buttermilk protein. Liquid-phase isoelectric focusing (IEF) of this hydrolysate yielded peptide fractions with lower ORAC values. LC-MS analysis of the hydrolyzed skim milk and buttermilk proteins and IEF fractions of the latter showed that peptides derived from milk fat globule membrane proteins, primarily butyrophilin, could be responsible for the superior antioxidant activity of buttermilk. These results suggest overall that hydrolyzed buttermilk protein could be used as a source of natural antioxidants.

  11. Evolution of phospholipid contents during the production of quark cheese from buttermilk.

    Science.gov (United States)

    Ferreiro, T; Martínez, S; Gayoso, L; Rodríguez-Otero, J L

    2016-06-01

    We report the evolution of phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidylcholine (PC), phosphatidylserine (PS), and sphingomyelin (SM) contents during the production of quark cheese from buttermilk by successive ultrafiltration concentration, enrichment with cream, concurrent homogenization and pasteurization, fermentative coagulation, and separation of quark from whey by further ultrafiltration. Buttermilk is richer than milk itself in phospholipids that afford desirable functional and technological properties, and is widely used in dairy products. To investigate how phospholipid content is affected by end-product production processes such as ultrafiltration, homogenization, pasteurization or coagulation, we measured the phospholipids at several stages of each of 5 industrial-scale quark cheese production runs. In each run, 10,000L of buttermilk was concentrated to half volume by ultrafiltration, enriched with cream, homogenized, pasteurized, inoculated with lactic acid bacteria, incubated to coagulation, and once more concentrated to half volume by ultrafiltration. Phospholipid contents were determined by HPLC with evaporative light scattering detection in the starting buttermilk, concentrated buttermilk, ultrafiltrate, cream-enriched concentrated buttermilk (both before and after concurrent homogenization and pasteurization), coagulate, and quark, and also in the rinsings obtained when the ultrafiltration equipment was washed following initial concentration. The average phospholipid content of buttermilk was approximately 5 times that of milk, and the phospholipid content of buttermilk fat 26 to 29 times that of milk fat. Although phospholipids did not cross ultrafiltration membranes, significant losses occurred during ultrafiltration (due to retention on the membranes) and during the homogenization and pasteurization process. During coagulation, however, phospholipid content rose, presumably as a consequence of the proliferation of the

  12. Effect of buttermilk consumption on blood pressure in moderately hypercholesterolemic men and women.

    Science.gov (United States)

    Conway, Valérie; Couture, Patrick; Gauthier, Sylvie; Pouliot, Yves; Lamarche, Benoît

    2014-01-01

    Milk fat globule membrane (MFGM) found in buttermilk is rich in unique bioactive proteins. Several studies suggest that MFGM proteins possess biological activities such as cholesterol-lowering, antiviral, antibacterial, and anticancer properties, but data in humans are lacking. Furthermore, to our knowledge, no study has yet investigated the antihypertensive potential of MFGM proteins from buttermilk. The aim of this study was to investigate the effects of buttermilk consumption on blood pressure and on markers of the renin-angiotensin-aldosterone (RAS) system in humans. Men and women (N = 34) with plasma low-density lipoprotein cholesterol < 5 mmol/L and normal blood pressure (< 140 mm Hg) were recruited in this randomized, double-blind, placebo-controlled, crossover study. Their diets were supplemented with 45 g/d of buttermilk and with 45 g/d of a macro-/micronutrient-matched placebo in random order (4 wk for each diet). Buttermilk consumption significantly reduced systolic blood pressure (-2.6 mm Hg; P = 0.009), mean arterial blood pressure (-1.7 mm Hg; P = 0.015), and plasma levels of the angiotensin I-converting enzyme (-10.9%; P = 0.003) compared with the placebo, but had no effect on plasma concentrations of angiotensin II and aldosterone. Short-term buttermilk consumption reduces blood pressure in normotensive individuals. Copyright © 2014 The Authors. Published by Elsevier Inc. All rights reserved.

  13. Effects of buttermilk powders on emulsification properties and acid tolerance of cream.

    Science.gov (United States)

    Ihara, Keiichi; Ochi, Hiroshi; Saito, Hitoshi; Iwatsuki, Keiji

    2011-03-01

    Emulsifying properties and acid tolerance are 2 of the most important characteristics of cream. The effects of the buttermilk component, especially its phospholipids, on the emulsifying properties and acid tolerance of cream were investigated in this study. Two buttermilks with differing phospholipid contents and skimmed milk were used to evaluate the effects of phospholipids on the aforementioned parameters. The mean diameter of fat globules and the cream viscosity were used as indicators of emulsifying properties. Acid tolerance was evaluated by studying the effect of citric acid on the maximum viscosity of cream. This was tested by adding 400 μL of 10% (w/w) citric acid solution to cream every minute and simultaneously measuring pH and viscosity. In 45% and 40% fat cream systems, buttermilk, and especially that with higher phospholipid content, improved the emulsifying properties and acid tolerance of the cream. The components of buttermilk could alter the properties of the surface of fat globules, thereby altering the emulsification properties of the cream. However, neither of the tested buttermilks affected the emulsifying properties and acid tolerance of lower-fat (35% and 30%) cream systems. Emulsifying components exist in proportionately larger amounts in lower-fat creams, which could render the emulsifying properties resistant to change. The number of fat globules may also influence acid-induced changes in viscosity. The addition of phospholipids or lysophospholipids did not improve the acid tolerance of creams, a finding that may be attributable to the formation of complexes of phospholipids and protein. The findings presented herein demonstrate the ability to improve the acid tolerance of cream using materials derived from milk. Implementing these findings appropriately may result in a high-quality cooking cream.

  14. EFFECT OF BOSCIA ALBITRUNCA (Omukunzi) ROOT ON THE BACTERIOLOGY AND VISCOSITY OF Omashikwa, TRADITIONAL FERMENTED BUTTERMILK FROM NAMIBIA

    National Research Council Canada - National Science Library

    Bille, PG

    2013-01-01

    The objective of this study was to determine the role of Omukunzi root ( Boscia albitrunca ) in the viscosity or consistency, sensory and bacteriological profile of Omashikwa, traditional fermented buttermilk from Namibia...

  15. The effect of buttermilk consumption on biofilm formation on silicone rubber voice prostheses in an artificial throat

    NARCIS (Netherlands)

    Busscher, HJ; Bruinsma, G; van Meissenbruch, R; Leunisse, C; van der Mei, HC; Dijk, F; Albers, FVJ

    Biofilm formation on indwelling silicone rubber voice prostheses in laryngectomized patients is still the main reason for dysfunction of the valve, leading to frequent replacements. Within patient support groups in The Netherlands, laryngectomees have suggested that the consumption of buttermilk

  16. Enhanced Bioaccessibility of Curcuminoids in Buttermilk Yogurt in Comparison to Curcuminoids in Aqueous Dispersions.

    Science.gov (United States)

    Fu, Shishan; Augustin, Mary Ann; Sanguansri, Luz; Shen, Zhiping; Ng, Ken; Ajlouni, Said

    2016-03-01

    Curcuminoids have low bioavailability due to low aqueous solubility. We compared the bioaccessibility of curcuminoids delivered in buttermilk yogurt to that of curcuminoid powder in an aqueous dispersion. Buttermilk containing added curcuminoids (300 mg/100 g, 0.3% w/w) was used for yogurt manufacture. We measured percentage of curcuminoids remaining in yogurts after manufacture and after exposure to simulated gastrointestinal fluids, and the in vitro bioaccessibility of the curcuminoids. Curcuminoids were stable during yogurt manufacture. At the end of in vitro digestion, approximately 11% of the curcuminoids delivered in yogurt was degraded compared to yogurt was 15-fold more bioaccessible than curcuminoids in aqueous dispersion. The small change in yogurt properties (decrease in total lactic acid bacteria counts of benefits of increased bioaccessibility of curcuminoids when delivered in yogurts. © 2016 Institute of Food Technologists®

  17. Antimicrobial activity of buttermilk and lactoferrin peptide extracts on poultry pathogens.

    Science.gov (United States)

    Jean, Catherine; Boulianne, Martine; Britten, Michel; Robitaille, Gilles

    2016-11-01

    Antibiotics are commonly used in poultry feed as growth promoters. This practice is questioned given the arising importance of antibiotic resistance. Antimicrobial peptides can be used as food additives for a potent alternative to synthetic or semi-synthetic antibiotics. The objective of this study was to develop a peptide production method based on membrane adsorption chromatography in order to produce extracts with antimicrobial activity against avian pathogens (Salmonella enterica var. Enteritidis, Salmonella enterica var. Typhimurium, and two Escherichia coli strains, O78:H80 and TK3 O1:K1) as well as Staphylococcus aureus. To achieve this, buttermilk powder and purified lactoferrin were digested with pepsin. The peptide extracts (<10 kDa) were fractionated depending on their charges through high-capacity cation-exchange and anion-exchange adsorptive membranes. The yields of cationic peptide extracts were 6·3 and 15·4% from buttermilk and lactoferrin total peptide extracts, respectively. Antimicrobial activity was assessed using the microdilution technique on microplates. Our results indicate that the buttermilk cationic peptide extracts were bactericidal at less than 5 mg/ml against the selected avian strains, with losses of 1·7 log CFU/ml (Salm. Typhimurium) to 3 log CFU/ml (E. coli O78:H80); viability decreased by 1·5 log CFU/ml for Staph. aureus, a Gram-positive bacterium. Anionic and non-adsorbed peptide extracts were inactive at 5 mg/ml. These results demonstrate that membrane adsorption chromatography is an effective way to prepare a cationic peptide extract from buttermilk that is active against avian pathogens.

  18. Effects of lutein-enriched egg yolk in buttermilk or skimmed milk on serum lipids & lipoproteins of mildly hypercholesterolemic subjects.

    Science.gov (United States)

    Severins, N; Mensink, R P; Plat, J

    2015-02-01

    Earlier studies in our group suggested that traditionally prepared buttermilk influences cholesterol metabolism. We therefore designed a study to evaluate whether traditionally prepared buttermilk lowers serum low-density lipoprotein cholesterol (LDL-C) and/or prevents the LDL-C raising effect of egg yolks. Mildly hypercholesterolemic subjects were randomly allocated to one of four diet groups consuming daily at lunch 80 ml skimmed milk with (n = 23) or without (n = 25) lutein-enriched egg yolk (28 g from 1.5 eggs providing 323 mg cholesterol) or traditionally prepared buttermilk with (n = 23) or without (n = 21) lutein-enriched egg yolk during a 12 week period. Fasting blood samples were taken to measure concentrations of serum lipids, (apo)lipoproteins, liver and kidney function markers, and plasma lutein, zeaxanthin and high-sensitive C-reactive protein (hsCRP). Egg yolk consumption significantly increased serum total cholesterol (total-C) (p = 0.035) and LDL-C concentrations (p = 0.022). Buttermilk did not change the effects of egg yolk on serum lipids and (apo)lipoproteins. There was a trend towards significant lower total-C (p = 0.077), but not LDL-C (p = 0.204) concentrations in the buttermilk groups. Plasma lutein and zeaxanthin concentrations increased significantly (p < 0.001) in the egg yolk groups. In mildly hypercholesterolemic subjects, daily consumption of traditionally prepared buttermilk for 12 weeks did not lower serum total-C or LDL-C concentrations, nor did it prevent the serum total-C and LDL-C raising effect of daily egg yolk consumption. This study is registered at www.clinicaltrials.gov as NCT01566305. Copyright © 2014 Elsevier B.V. All rights reserved.

  19. Evaluation of dredged material proposed for ocean disposal from Buttermilk Channel, New York

    Energy Technology Data Exchange (ETDEWEB)

    Gardiner, W.W.; Barrows, E.S.; Antrim, L.D; Gruendell, B.D.; Word, J.Q.; Tokos, J.J.S. [Battelle/Marine Sciences Lab., Sequim, WA (United States)

    1996-08-01

    Buttermilk Channel was one of seven waterways that was sampled and evaluated for dredging and sediment disposal. Sediment samples were collected and analyses were conducted on sediment core samples. The evaluation of proposed dredged material from the channel included bulk sediment chemical analyses, chemical analyses of site water and elutriate, water column and benthic acute toxicity tests, and bioaccumulation studies. Individual sediment core samples were analyzed for grain size, moisture content, and total organic carbon. A composite sediment samples, representing the entire area proposed for dredging, was analyzed for bulk density, polynuclear aromatic hydrocarbons, and 1,4-dichlorobenzene. Site water and elutriate were analyzed for metals, pesticides, and PCBs.

  20. Eutrophication of Buttermilk Bay, a cape cod coastal embayment: Concentrations of nutrients and watershed nutrient budgets

    Science.gov (United States)

    Valiela, Ivan; Costa, Joseph E.

    1988-07-01

    Nutrient concentrations in Buttermilk Bay, a coastal embayment on the northern end of Buzzards Bay, MA, are higher in the nearshore where salinities are lower. This pattern suggests that freshwater sources may contribute significantly to nutrient inputs into Buttermilk Bay. To evaluate the relative importance of the various sources we estimated inputs of nutrients by each major source into the watershed and into the bay itself. Septic systems contributed about 40% of the nitrogen and phosphorus entering the watershed, with precipitation and fertilizer use adding the remainder. Groundwater transported over 85% of the nitrogen and 75% of the phosphorus entering the bay. Most nutrients entering the watershed failed to reach the bay; uptake by forests, soils, denitrification, and adsorption intercepted two-thirds of the nitrogen and nine-tenths of the phosphorus that entered the watershed. The nutrients that did reach the bay most likely originated from subsoil injections into groundwater by septic tanks, plus some leaching of fertilizers. Buttermilk Bay water has relatively low nutrient concentrations, probably because of uptake of nutrients by macrophytes and because of relatively rapid tidal flushing. Annual budgets of nutrients entering the watershed showed a low nitrogen-to-phosphorus ratio of 6, but passage of nutrients through the watershed raised N/P to 23, probably because of adsorption of PO4 during transit. The N/P ratio of water that leaves the watershed and presumably enters the bay is probably high enough to maintain active growth of nitrogenlimited coastal producers. There is a seasonal shift in N/P in the water column of Buttermilk Bay. N/P exceeded the 16∶1 Redfield ratio during midwinter; the remainder of the year N/P fell below 16∶1. This suggests that annual budgets do not provide sufficiently detailed data with which to interpret nutrient-limitation of producers. Further, some idea of water turnover is also needed to evaluate impact of loading

  1. Mixing sweet cream buttermilk with whole milk to produce cream cheese

    Directory of Open Access Journals (Sweden)

    Bahrami Masoud

    2015-12-01

    Full Text Available Buttermilk is an important by-product of the manufacture of butter. Sweet-cream buttermilk (SCBM is similar in composition to skim milk, except for its high phospholipid and milk fat globular membrane protein content. The main objective of this investigation was to produce optimum quality cream cheese by replacing whole milk with different proportions of SCBM (5, 10, 15, 20, 25, 30, 35, 40, 45, and 50%. Statistical analysis showed that there were significant differences (p < 0.05 between the chemical and organoleptic properties of the samples. As the percentage of SCBM increased, the chemical composition of total solids, fat, protein, fat in dry matter (FDM and ash of cheese milk decreased significantly, leading to a softer, moister curd. Samples prepared with more than 25% SCBM were not acceptable to the taste panel. The cream cheeses prepared using 25% and 30% SCBM had the highest yields. Total solids and FDM were strong predictors of cheese yield (r2 ≈ 0.589. The results also showed that the best range for replacement using SCBM is 20–25%.

  2. Enzyme-linked immunosorbent assay for the detection of bovine rennet whey powder in milk powder and buttermilk powder

    NARCIS (Netherlands)

    Bremer, M.G.E.G.; Kemmers-Voncken, A.; Boers, E.A.M.; Frankhuizen, R.; Haasnoot, W.

    2008-01-01

    An inhibition enzyme-linked immunosorbent assay (ELISA) for the detection of bovine rennet whey (BRW) solids in skim milk powders (SMP) and buttermilk powders is presented. The BRW content was determined in a neutralised trichloroacetic acid sample extract by binding of the dissolved

  3. Suitability of buttermilk for fermentation with Lactobacillus helveticus and production of a functional peptide‐enriched powder by spray‐drying

    National Research Council Canada - National Science Library

    Burns, P; Molinari, F; Beccaria, A; Páez, R; Meinardi, C; Reinheimer, J; Vinderola, G

    2010-01-01

    Aim:  To ferment buttermilk, a low‐cost by‐product of the manufacture of butter, with a proteolytic strain of Lactobacillus helveticus , to enhance its value by the production of a functional peptide‐enriched powder...

  4. Suitability of buttermilk for fermentation with Lactobacillus helveticus and production of a functional peptide-enriched powder by spray-drying.

    Science.gov (United States)

    Burns, P; Molinari, F; Beccaria, A; Páez, R; Meinardi, C; Reinheimer, J; Vinderola, G

    2010-10-01

    To ferment buttermilk, a low-cost by-product of the manufacture of butter, with a proteolytic strain of Lactobacillus helveticus, to enhance its value by the production of a functional peptide-enriched powder. Buttermilk was fermented with Lact. helveticus 209, a strain chosen for its high proteolytic activity. To enhance the release of peptidic fractions, during fermentation pH was kept at 6 by using NaOH, Ca(CO)(3) or Ca(OH)(2). Cell-free supernatant was recovered by centrifugation, supplemented or not with maltodextrin and spray-dried. The profile of peptidic fractions released was studied by RP-HPLC. The lactose, Na and Ca content was also determined. The powder obtained was administered to BALB/c mice for 5 or 7 consecutive days, resulting in the proliferation of IgA-producing cells in the small intestine mucosa of the animals. Buttermilk is a suitable substrate for the fermentation with Lact. helveticus 209 and the release of peptide fractions able to be spray-dried and to modulate the gut mucosa in vivo. A powder enriched with peptides released from buttermilk proteins, with potential applications as a functional food additive, was obtained by spray-drying. A novel use of buttermilk as substrate for lactic fermentation is reported. © 2010 The Authors. Journal compilation © 2010 The Society for Applied Microbiology.

  5. Antiproliferative activity of buttermilk lipid fractions isolated using food grade and non-food grade solvents on human cancer cell lines.

    Science.gov (United States)

    Castro-Gómez, Pilar; Rodríguez-Alcalá, Luis M; Monteiro, Karin M; Ruiz, Ana L T G; Carvalho, João E; Fontecha, Javier

    2016-12-01

    Buttermilk is a dairy by-product with a high content of milk fat globule membranes (MFGMs), whose protein constituents are reported to be antiproliferative. Lipids represent about half of the composition of MFGM. The aim of this study was to isolate buttermilk lipid fractions and evaluate their potential antiproliferative effect. Selective extraction with food grade or non-food grade solvents was performed. Antiproliferative effectiveness of lipid extracts and their neutral and polar fractions was evaluated on nine human cancer cell lines. Fractions obtained using food grade ethanol gave a higher yield than those obtained using non-food grade solvents, and they effectively inhibited cell viability of the cancer cell lines investigated. These fractions, rich in phospho- and sphingolipids, were strongly antiproliferative against human ovary and colon cancer cells. This observation allowed us to hypothesize further analyses aimed at promoting the use of buttermilk polar lipid fractions as functional food additives. Copyright © 2016 Elsevier Ltd. All rights reserved.

  6. The addition of buttermilk powder and transglutaminase improves textural and organoleptic properties of fat-free buffalo yogurt

    OpenAIRE

    Romeih, Ehab; Abdel-Hamid, Mahmoud; Awad, Awad

    2014-01-01

    International audience; To meet the increased consumer demand for yogurt with reduced fat content, various efforts have been made to improve the quality of reduced-fat variants that still is regarded as having inferior quality. As an alternative, a yogurt was produced from buffalo skim milk with the addition of microbial transglutaminase (TG; 1 U.g−1 protein) and buttermilk powder (BMP; 1 and 2% “w/w”). For comparison, a fat-free variant without TG or BMP and a full-fat yogurt were studied. M...

  7. Geohydrology and water quality of the stratified-drift aquifers in Upper Buttermilk Creek and Danby Creek Valleys, Town of Danby, Tompkins County, New York

    Science.gov (United States)

    Miller, Todd S.

    2015-11-20

    In 2006, the U.S. Geological Survey, in cooperation with the Town of Danby and the Tompkins County Planning Department, began a study of the stratified-drift aquifers in the upper Buttermilk Creek and Danby Creek valleys in the Town of Danby, Tompkins County, New York. In the northern part of the north-draining upper Buttermilk Creek valley, there is only one sand and gravel aquifer, a confined basal unit that overlies bedrock. In the southern part of upper Buttermilk Creek valley, there are as many as four sand and gravel aquifers, two are unconfined and two are confined. In the south-draining Danby Creek valley, there is an unconfined aquifer consisting of outwash and kame sand and gravel (deposited by glacial meltwaters during the late Pleistocene Epoch) and alluvial silt, sand, and gravel (deposited by streams during the Holocene Epoch). In addition, throughout the study area, there are several small local unconfined aquifers where large tributaries deposited alluvial fans in the valley.

  8. Sediment and radionuclide transport in rivers. Phase I: field sampling program during mean flow Cattaraugus and Buttermilk Creeks, New York

    Energy Technology Data Exchange (ETDEWEB)

    Ecker, R.M.; Onishi, Y.

    1979-08-01

    A field sampling program was conducted on Cattaraugus and Buttermilk Creeks, New York during November and December 1977 to investigate the transport of radionuclides in surface waters as part of a continuing program to provide data for application and verification of Pacific Northwest Laboratory's (PNL) sediment and radionuclide transport model, SERATRA. Suspended sediment, bed sediment, and water samples were collected during mean flow conditions over a 45 mile reach of stream channel. Radiological analysis of these samples included primarily gamma ray emitters; however, some plutonium, strontium, curium, and tritium analyses were also included. The principal gamma emitter found during the sampling program was /sup 137/Cs where, in some cases, levels associated with the sand and clay size fractions of bed sediment exceeded 100 pCi/g. Elevated levels of /sup 137/Cs and /sup 90/Sr were found downstream of the Nuclear Fuel Services Center, an inactive plutonium reprocessing plant and low level nuclear waste disposal site. Based on radionuclide levels in upstream control stations, /sup 137/Cs was the only radionuclide whose levels in the creeks downstream of the site could confidently be attributed to the site during this sampling program. This field sampling effort is the first of a three phase program to collect data during low, medium and high flow conditions.

  9. Behavior of Heat-Denatured Whey:Buttermilk Protein Aggregates during the Yogurt-Making Process and Their Influence on Set-Type Yogurt Properties

    Science.gov (United States)

    Saffon, Maxime; Richard, Véronique; Jiménez-Flores, Rafael; Gauthier, Sylvie F.; Britten, Michel; Pouliot, Yves

    2013-01-01

    The objective of this study was to assess the impact of using heat-denatured whey:buttermilk protein aggregate in acid-set type yogurt production. Whey and buttermilk (25:75) protein concentrate was adjusted to pH 4.6, heated at 90 °C for 5 min, homogenized and freeze-dried. Set-type yogurts were prepared from skim milk standardized to 15% (w/v) total solids and 4.2% (w/v) protein using different levels of powdered skim milk or freeze-dried protein aggregate. The use of the protein aggregate significantly modified yogurt texture, but did not affect the water-holding capacity of the gel. Confocal laser-scanning microscope images showed the presence of large particles in milk enriched with protein aggregate, which directly affected the homogeneity of the clusters within the protein matrix. Thiol groups were freed during heating of the protein aggregate suspended in water, suggesting that the aggregates could interact with milk proteins during heating. PMID:28239128

  10. Behavior of Heat-Denatured Whey: Buttermilk Protein Aggregates during the Yogurt-Making Process and Their Influence on Set-Type Yogurt Properties

    Directory of Open Access Journals (Sweden)

    Maxime Saffon

    2013-09-01

    Full Text Available The objective of this study was to assess the impact of using heat-denatured whey:buttermilk protein aggregate in acid-set type yogurt production. Whey and buttermilk (25:75 protein concentrate was adjusted to pH 4.6, heated at 90 °C for 5 min, homogenized and freeze-dried. Set-type yogurts were prepared from skim milk standardized to 15% (w/v total solids and 4.2% (w/v protein using different levels of powdered skim milk or freeze-dried protein aggregate. The use of the protein aggregate significantly modified yogurt texture, but did not affect the water-holding capacity of the gel. Confocal laser-scanning microscope images showed the presence of large particles in milk enriched with protein aggregate, which directly affected the homogeneity of the clusters within the protein matrix. Thiol groups were freed during heating of the protein aggregate suspended in water, suggesting that the aggregates could interact with milk proteins during heating.

  11. A comparison of the buttermilk solids functional properties to nonfat dried milk, soy protein isolate, dried egg white, and egg yolk powders.

    Science.gov (United States)

    Wong, P Y Y; Kitts, D D

    2003-03-01

    Physicochemical (i.e., sulfhydryl group, protein, and total solubility) as well as functional properties (i.e., water-holding and fat-absorption capacity, foaming and emulsification capacity, and stability) of commercial buttermilk solids (BMS) were compared to nonfat dried milk, soy protein isolate, and dried egg yolk and egg white powders on an equivalent protein basis. BMS showed limited functional properties in water-holding capacity (0.75 g water/g protein) and fat-absorption capacity (1.2 g of oil/g of protein), and foaming capacity (0.5 ml of foam/ml of solution) and stability. However, emulsifying capacity and stability of BMS was not significantly different from other dried protein powders. Results indicated that 0.9 g of protein (approximately 0.45%, wt/vol, concentration) from BMS was needed to emulsify a maximum oil concentration of 50% in water at temperatures up to 50 degrees C. Denaturation of protein, quantified by free sulfhydryl groups, was a critical factor affecting the functionality of BMS and all other protein powders tested. The milk fat globule membrane present in BMS did not enhance either emulsifying capacity or stability.

  12. Elaboração de pães com adição de soro de manteiga / Bread-making with the addition of buttermilk

    Directory of Open Access Journals (Sweden)

    Samantha Lemke Gonzales

    2009-12-01

    Full Text Available ResumoNa indústria de laticínios existem vários subprodutos dos quais temos o soro de manteiga que é totalmente descartado. O pão é um alimento que resulta do cozimento de uma massa feita com farinha de cereais panificáveis, principalmente trigo, água e sal, podendo haver a adição de outros componentes. Neste sentido, o objetivo deste trabalho foi estudar a elaboração de um produto de panificação com a adição de soro de manteiga em sua formulação. O creme utilizado para a fabricação do soro foi adquirido em um mercado da cidade de Guarapuava/PR, sendo realizado um batimento até a separação do soro e da manteiga. Os pães com 50% e 100% de soro de manteiga apresentaram 100 mg de cálcio, sendo este valor superior ao padrão. A formulação com 50% de soro de manteiga apresentou 27,16% de umidade, 9,40% de proteína, 44,3 mg de carboidratos e 1,52% de cinza. Os pães obtidos com soro de manteiga tiveram uma coloração amarelada, a casca e miolo ficaram macios, o volume ficou semelhante ao padrão e os alvéolos ficaram maiores quando comparados ao pão sem o soro de manteiga. A avaliação sensorial foi realizada por meio do teste de escala hedônica. Os resultados obtidos indicaram que as amostras não apresentaram diferença significativa ao nível de 1%. O sabor foi considerado agradável pelos provadores, principalmente no caso do pão contendo 50% de soro de manteiga.AbstractDairy industries yield several by-products, such as the buttermilk that is totally wasted. We have studied bread-making with the addition of butter serum in its formulation. Bread is obtained by baking a dough that is made of a mix with cereal flour, especially wheat flour, water and salt, but other ingredients may be added. The cream that was used for the production of the serum was obtained at a market in Guarapuava city (Parana state. The breads with 50.0% and 100.0% of butter serum presented 100.0 mg of calcium, a value that is greater than the

  13. In-Depth Lipidomic Analysis of Molecular Species of Triacylglycerides, Diacylglycerides, Glycerophospholipids, and Sphingolipids of Buttermilk by GC-MS/FID, HPLC-ELSD, and UPLC-QToF-MS

    Directory of Open Access Journals (Sweden)

    Pilar Castro-Gómez

    2017-03-01

    Full Text Available Buttermilk, a byproduct of butter manufacturing, has gained considerable attention due to its high concentration of polar lipids as phospho- and sphingolipids from the milk fat globule membrane (MFGM. These polar lipids (PLs are essential components of all cellular membranes and exert a variety of indispensable metabolic, neurological, and intracellular signaling processes. Despite its importance, there are few research studies that report a comprehensive characterization of the lipid molecular species of MFGM that could contribute to a better understanding of their putative healthful activities. In this study, procedures such as pressurized liquid extraction of polar and nonpolar lipids and their fractionation by flash chromatography have been carried out. The obtained fractions were submitted to an exhaustive characterization from a lipidomic point of view. The characterization includes new data about the identification and quantification of triacylglycerides (TAG, diacylglycerides (DAG, and phospho- and sphingolipids using different chromatographic techniques. The fatty acid profile was comparable to that of the milk fat but with a highly diverse composition of fatty acids. Molecular species have also been determined by using ultra-high performance liquid chromatography/quadruple-time-of-flight mass spectrometry (UPLC/QToF-MS. The TAG (16:0/16:0/6:0 and TAG (16:0/16:0/8:0 were the predominant saturated TAG species and TAG (14:0/18:1/16:0 and TAG (16:0/16:0/18:1 presented the highest content of monounsaturated TAG species. Furthermore; over 30 molecular species of phosphatidylcholine (PC, phosphatidylethanolamine (PE, phosphatidylserine (PS, and phosphatidylinositol (PI could be identified within PL, with PC (16:0/18:1 being the most abundant species. Whereas C16:0 was found to be the preferred FA in TAGs, it was C18:1 in PLs. Several ganglioside species have also been characterized with d18:1 ceramide moiety and secondary acyl chains ranging

  14. In-Depth Lipidomic Analysis of Molecular Species of Triacylglycerides, Diacylglycerides, Glycerophospholipids, and Sphingolipids of Buttermilk by GC-MS/FID, HPLC-ELSD, and UPLC-QToF-MS.

    Science.gov (United States)

    Castro-Gómez, Pilar; Montero, Olimpio; Fontecha, Javier

    2017-03-10

    Buttermilk, a byproduct of butter manufacturing, has gained considerable attention due to its high concentration of polar lipids as phospho- and sphingolipids from the milk fat globule membrane (MFGM). These polar lipids (PLs) are essential components of all cellular membranes and exert a variety of indispensable metabolic, neurological, and intracellular signaling processes. Despite its importance, there are few research studies that report a comprehensive characterization of the lipid molecular species of MFGM that could contribute to a better understanding of their putative healthful activities. In this study, procedures such as pressurized liquid extraction of polar and nonpolar lipids and their fractionation by flash chromatography have been carried out. The obtained fractions were submitted to an exhaustive characterization from a lipidomic point of view. The characterization includes new data about the identification and quantification of triacylglycerides (TAG), diacylglycerides (DAG), and phospho- and sphingolipids using different chromatographic techniques. The fatty acid profile was comparable to that of the milk fat but with a highly diverse composition of fatty acids. Molecular species have also been determined by using ultra-high performance liquid chromatography/quadruple-time-of-flight mass spectrometry (UPLC/QToF-MS). The TAG (16:0/16:0/6:0) and TAG (16:0/16:0/8:0) were the predominant saturated TAG species and TAG (14:0/18:1/16:0) and TAG (16:0/16:0/18:1) presented the highest content of monounsaturated TAG species. Furthermore; over 30 molecular species of phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylserine (PS), and phosphatidylinositol (PI) could be identified within PL, with PC (16:0/18:1) being the most abundant species. Whereas C16:0 was found to be the preferred FA in TAGs, it was C18:1 in PLs. Several ganglioside species have also been characterized with d18:1 ceramide moiety and secondary acyl chains ranging from C

  15. Sensory Properties of traditionally-fermented buttermilk

    African Journals Online (AJOL)

    were subjected to analysis of variance (ANOVA) to judge whether or'not' differences eitisted for various characteristics ' (p<0.05 and p<0.01). .... with 2% natural culture from good quality Omarbz'ku/a and addition of .... with mild lactic acid taste and without ' 3 Panelists 1.,o_1 =9 7.142 40.8602. 1.527 2.56 use filth, another ...

  16. Sensory Properties of Traditionally-Fermented Buttermilk ...

    African Journals Online (AJOL)

    Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, University of Namibia, P/Bag 13301, Windhoek, Namibia. An investigation was carried out to test the hypothesis that the main problems of traditionally-fermented milk products processed in the rural setup are based on variable ...

  17. 21 CFR 501.4 - Animal food; designation of ingredients.

    Science.gov (United States)

    2010-04-01

    ... the Meat Inspection or Poultry Products Inspection Acts by the U.S. Department of Agriculture, or... buttermilk. (6) Sweetcream buttermilk, concentrated sweetcream buttermilk, reconstituted sweetcream buttermilk, and dried sweetcream buttermilk may be declared as buttermilk. (7) Whey, concentrated whey...

  18. Sediment and radionuclide transport in rivers: radionuclide transport modeling for Cattaraugus and Buttermilk Creeks, New York

    Energy Technology Data Exchange (ETDEWEB)

    Onishi, Y.; Yabusaki, S.B.; Kincaid, C.T.; Skaggs, R.L.; Walters, W.H.

    1982-12-01

    SERATRA, a transient, two-dimensional (laterally-averaged) computer model of sediment-contaminant transport in rivers, satisfactorily resolved the distribution of sediment and radionuclide concentrations in the Cattaraugus Creek stream system in New York. By modeling the physical processes of advection, diffusion, erosion, deposition, and bed armoring, SERATRA routed three sediment size fractions, including cohesive soils, to simulate three dynamic flow events. In conjunction with the sediment transport, SERATRA computed radionuclide levels in dissolved, suspended sediment, and bed sediment forms for four radionuclides (/sup 137/Cs, /sup 90/Sr, /sup 239/ /sup 240/Pu, and /sup 3/H). By accounting for time-dependent sediment-radionuclide interaction in the water column and bed, SERATA is a physically explicit model of radionuclide fate and migration. Sediment and radionuclide concentrations calculated by SERATA in the Cattaraugus Creek stream system are in reasonable agreement with measured values. SERATRA is in the field performance phase of an extensive testing program designed to establish the utility of the model as a site assessment tool. The model handles not only radionuclides but other contaminants such as pesticides, heavy metals and other toxic chemicals. Now that the model has been applied to four field sites, including the latest study of the Cattaraugus Creek stream system, it is recommended that a final model be validated through comparison of predicted results with field data from a carefully controlled tracer test at a field site. It is also recommended that a detailed laboratory flume be tested to study cohesive sediment transport, deposition, and erosion characteristics. The lack of current understanding of these characteristics is one of the weakest areas hindering the accurate assessment of the migration of radionuclides sorbed by fine sediments of silt and clay.

  19. Still Flies in Buttermilk: Black Male Faculty, Critical Race Theory, and Composite Counterstorytelling

    Science.gov (United States)

    Griffin, Rachel Alicia; Ward, LaCharles; Phillips, Amanda R.

    2014-01-01

    Driven by critical race theory, this essay employs composite counterstorytelling to narrate the experiences of black male faculty on traditionally white campuses. Situated at the intersections of race and gender, our composite counterstory is richly informed by 11 interviews with black male faculty alongside critical race scholarship that…

  20. Water Resources Improvement Study, Buttermilk Bay Channel, Bourne, Massachusetts; Small Navigation Project, Detailed Project Report, and Environmental Assessment.

    Science.gov (United States)

    1982-12-01

    Quality Engineering (DEQE), Division of .aterways, for the Hourne marina. la 1979 the Corps of Engineers updated its previous studies of the ditter...soiuices of polution ; ind d. That the discharge wall not occur in a component of the NotionlWl n cncRvrSse ri opnn faSaewl and scenic river system. nlWl n...O t- I en en f, rV 0 %D (n rC" ’c0 - 00 0 LA en~ %C~ 000 L * . 4 C a U -4 z. U3 -z cU, to ira. >~ 0 0A u, 0 0 0 0mA C> 4 t’ M’ n S ’ n I ’ n VIC 2

  1. One-year daily consumption of buttermilk drink containing lutein-enriched egg-yolks does not affect endothelial function in fasting and postprandial state.

    Science.gov (United States)

    van der Made, Sanne M; Berendschot, Tos T J M; Kijlstra, Aize; Plat, Jogchum

    2017-05-02

    Previous results have shown that one-year daily consumption of a lutein-enriched egg yolk containing dairy drink did not significantly affect fasting serum lipid and lipoprotein concentrations in adults with early signs of macular degeneration. The current study further substantiates these findings with parameters reflecting endothelial function. Additionally, we extend our observations from the fasting to the postprandial situation. Subjects participated in a 1-y randomized placebo-controlled dietary intervention trial. 52 subjects were included in the active (Egg) group and 49 in the control (Con) group. Changes in postprandial biochemistry (triacylglycerol (TAG), glucose and non-esterified fatty acids (NEFA)) following a mixed meal and flow-mediated dilation (FMD) analyses were evaluated at the start and after one year intervention. Postprandial glycemic and lipemic responses before the intervention as well as the differences in postprandial responses after one-year intervention were comparable between the Egg and the Con group. Fasting FMD was comparable between the groups before the intervention started and at the end of intervention. Additionally, the change in FMD following a mixed meal was comparable between the groups. To conclude, one-year consumption of a lutein-enriched egg yolk incorporated in a dairy drink has no effect on postprandial lipid and glucose metabolism or endothelial function.

  2. New type of Domiati cheese of potential benefit to people with high blood cholesterol.

    Science.gov (United States)

    Abou-Zeid, N A

    1992-02-01

    Part of the milk used for manufacturing Domiati cheese was replaced by buttermilk at rates of 0, 20, 30, 40, 50 and 60%. The fat and SNF contents were standardized at 5 and 10% respectively. The hypocholesterolaemic effect of buttermilk when incorporated into cheese was tested with rats by including cheese manufactured with and without buttermilk mixed in their diet at a rate of 30% for a period of 60 d. When the diet containing Domiati cheese free from buttermilk (control cheese) was given to rats, there were highly significant increases in serum and liver cholesterol. However, when part of the milk used in manufacturing Domiati cheese was replaced by buttermilk the increases in serum and liver cholesterol concentrations were reduced. These reductions were proportional to the proportion of buttermilk incorporated in the milk used to manufacture the cheese. When 50% of the milk used for Domiati cheese was replaced by buttermilk the hypercholesterolaemic effect of Domiati cheese was nullified and the serum and liver cholesterol concentrations were restored to their normal values. The effect of replacing 50% of the milk used in the manufacture of Domiati cheese by buttermilk on the quality of the cheese was tested periodically during the ripening period. The buttermilk improved the flavour of the cheese whilst only slightly affecting its ripening.

  3. Effect of Boscia Albitrunca (Omukunzi) Root on the Bacteriology and ...

    African Journals Online (AJOL)

    The objective of this study was to determine the role of Omukunzi root (Boscia albitrunca) in the viscosity or consistency, sensory and bacteriological profile of Omashikwa, traditional fermented buttermilk from Namibia. Omashikwa is a popular traditional fermented buttermilk product made with Omukunzi root among the ...

  4. 75 FR 39839 - Regulated Navigation Area; Hudson River and Port of NY/NJ

    Science.gov (United States)

    2010-07-13

    ..., NY via Upper New York Bay and Buttermilk Channel. The enforcement times given in this discussion for... Meeting and No Overtaking zone will be established as the barges and bridge span transit Buttermilk... enforce, or otherwise determine compliance with, Federal regulations to the Small Business and Agriculture...

  5. Effet de la concentration en phospholipides de babeurre dans le lait de fromagerie sur la production et la composition de fromages allégés de type Cheddar

    OpenAIRE

    Turcot, Sophie; Turgeon, Sylvie; St-Gelais, Daniel

    2001-01-01

    International audience; Effect of buttermilk phospholipid concentrations in cheese milk on production and composition of low fat Cheddar cheese. Skim milk, sweet buttermilk, UF milk retentate and UF buttermilk retentate were used to produce four cheese milks, in which proteins and fat were standardised, respectively to 40 and 20 g$\\cdot$kg$^{-1}$. However, the concentration of phospholipids in these cheese milks was adjusted to 0.3; 0.8; 1.0 and 1.2 g$\\cdot$kg$^{-1}$. These different cheese m...

  6. Preliminary observations on influence of dairy products on biofilm removal from silicone rubber voice prostheses in vitro

    NARCIS (Netherlands)

    Busscher, HJ; Free, RH; Van Weissenbruch, R; Albers, FWJ; Van der Mei, HC

    We determined oropharyngeal biofilm removal from silicone rubber voice prostheses in an artificial throat after perfusion with different commercially available dairy products, including buttermilk, Lactobacillus casei Shirota fermented milk (Yakult, Yakult Netherlands BV, Almere, The Netherlands),

  7. 4-Week Gluten-Free Meal Plan

    Science.gov (United States)

    ... beans, buttermilk drop biscuits, and coleslaw Weekly Dessert: Frozen yogurt with hot fudge or caramel 7 www.gluten. ... potatoes (Su, Th) Sliced cheese (T, Sa) Vanilla frozen yogurt (dessert) Bacon (Sa) Chicken breast, boneless & skinless (M) ...

  8. Simulated Water-Management Alternatives Using the Modular Modeling System for the Methow River Basin, Washington

    Science.gov (United States)

    2004-01-01

    represented 16 surface-water diversions to irrigation canals, canal seepage, application of water to agricultural fields, and ET and infiltration of...parameters (table 1) were modified in 36 HRUs representing the drainage basins for Andrews, Lake, Little Bridge, and Buttermilk Creeks. The Andrews Creek...and Lake Creek Basins constitute 12 percent (62 of 525 square miles) of the Chewuch River Basin, and Little Bridge and Buttermilk Creek Basins

  9. Cattaraugus Creek Study, New York, Final Feasibility Report

    Science.gov (United States)

    1987-12-01

    tributaries of the creek include Clear Creek at Arcade, Elton Creek, Buttermilk Creek, Spring Brook, Spooner Creek, South Branch Cattaraugus Creek, and Clear...Indian Reservation. The main tributaries of the creek include Clear Creek at Arcade, Elton Creek, Buttermilk Creek, Spring Brook, Spooner Creek, South...Page 1 Basin Map 2 2 Major Community Centers and Areas of Unique Consideration 9 3 Prime Farmland Map 14 4 Soil Productivity for Agricultural Use 15

  10. Environmental and Water Quality Operational Studies: Proceedings of the DeGray Lake Symposium Held in Arkadelphia, Arkansas.

    Science.gov (United States)

    1987-03-01

    Maline culture of approximately 100-800 BC. This find was made at Buttermilk Springs and in the area of Collier Creek (Dickinson 1983, Pers. Corresp... Buttermilk Springs was found (Dickinson: 1980). The narratives w of the early explorers - Joutel, DeSoto, LaHarpe, and Bossu - who came into Arkansas...that the reservoir is tending toward increasing fertility , and thus supporting a greater number of cells per liter. Concomitant with the increase in

  11. Exploring how a traditional diluted yoghurt drink may mitigate heat strain during medium-intensity intermittent work. - A multidisciplinary study of occupational heat strain.

    Science.gov (United States)

    Lundgren-Kownacki, Karin; Dahl, Mats; Gao, Chuansi; Jakobsson, Kristina; Linninge, Caroline; Song, Danping; Kuklane, Kalev

    2017-10-20

    It is common practice in India to consume the dairy drink buttermilk as a way of mitigating occupational heat strain. This paper explores the thermoregulatory and hydration benefits of drinking buttermilk but also the impacts of work in a hot environment on the gut microbiota, renal and cognitive function. Twelve healthy participants were subjected to a 3-hour period of medium load physical intermittent work in a climatic chamber (34°C, 60 % RH). The subjects were given water, buttermilk (700 ml) or no rehydration at random. Mean body temperatures when no rehydration was given were significantly higher (P≤0.001). When subjects drank water or buttermilk they had a lower sweat rate than with no rehydration (P≤0.05) and the perception of feeling hot, uncomfortable, thirsty and physically exerted was significantly reduced (P≤0.05). A hormonal stress response at the end of the exposure was seen when not drinking (P≤0.05). No differences in cognitive abilities and gut microbiota were found. The exposure lowered the renal blood flow suggesting an acute impact of short term heat exposure. It was also found that buttermilk has a protective effect on this impact. Our results demonstrated that keeping hydrated by water/buttermilk consumption mitigates heat strain in well-nourished subjects.

  12. Butter making from caprine creams: effect of washing treatment on phospholipids and milk fat globule membrane proteins distribution.

    Science.gov (United States)

    Lamothe, Sophie; Robitaille, Gilles; St-Gelais, Daniel; Britten, Michel

    2008-11-01

    A washing treatment was applied to caprine cream before churning in order to improve phospholipids and MFGM protein purification from buttermilk and butter serum. Cream obtained from a first separation was diluted with water and separated a second time using pilot plant equipment. Regular and washed creams were churned to produce buttermilk and butter, from which butter serum was extracted. The washing treatment allowed a significant decrease of the casein content. As a result, the phospholipids-to-protein ratios in washed buttermilk and butter serum were markedly increased by 2.1 and 1.7-folds respectively, which represents an advantage for the production of phospholipids concentrates. However, when compared with bovine cream, lower phospholipids-to-protein ratios were observed when the washing treatment was applied to caprine cream. A higher concentration of MFGM protein and a lower retention of phospholipids during washing treatment are responsible for the lower phospholipids-to-protein ratios in buttermilk and butter serum obtained from caprine cream. The phospholipids distribution in the butter making process was similar to the one obtained from bovine regular and washed cream. Phospholipids were preferentially concentrated in the butter serum rather than the buttermilk fraction. This simple approach permitted the production of caprine and bovine butter sera extracts containing up to 180 and 240 g phospholipids/kg sera, respectively, on a dry basis.

  13. Monitoring microbial quality of commercial dairy products in West Azerbaijan province, northwest of Iran

    Directory of Open Access Journals (Sweden)

    Ramin Teymori

    2014-09-01

    Full Text Available Objective: To evaluate the extent of microbial contamination such as coliform, Escherichia coli, positive coagulase Staphylococcus aureus, molds and yeast in cheese, buttermilk, yogurt, and milk in West Azerbaijan province. Methods: Between March and November 2012, 93 samples of cheese, buttermilk, milk, and yogurt were collected from factories of West Azerbaijan province, northwest of Iran. The samples were tested by standard numbers 5486, 5234, 6806, and 10154 for monitoring their microbial quality. Results: The results of this study revealed that 33% of cheese samples were unauthorized. Also, 22% of buttermilk, 23% samples of yogurt, and 15% of milk samples were unauthorized. Other examples of microbial aspects were normal. Conclusions: It is necessary to determine the critical control points inorganizing factories and automated control systems in order to eliminate or minimize the threat of pollution. Microbial quality of the present products was excellent. Meanwhile, training and familiarizing manufacturers of dairy products are very important in terms of health standards.

  14. Preparation nutritional value and acceptability of barley rabadi--an indigenous fermented food of India.

    Science.gov (United States)

    Gupta, M; Khetarpaul, N; Chauhan, B M

    1992-10-01

    Rabadi fermentation of barley flour-buttermilk mixture (fresh and autoclaved) at 30, 35 and 40 degrees C for 6, 12, 18, 24 and 48 h lowered pH, enhanced titratable acidity and did not change fat and total mineral (Ca, Fe, Cu, Zn, Mn and P) content. Protein content of fermented fresh as well as autoclaved barley flour-buttermilk mixture either decreased or remained unchanges. Rabadi prepared from both types of barley flour at different temperatures and time periods was acceptable; but that which was fermented at 40 degrees C for 48 h was less acceptable in terms of taste.

  15. Feeding Concept, Military Vs Civilian System

    Science.gov (United States)

    1990-12-01

    Department of Agriculture and the Department of Health and Human Services. The first of the seven recommendations is to "Eat a variety of foods...Blueberry Pancakes c Buttermilk Pancakes c Cinnamon Coffee Cake c Cinnamon Raisin Bread c Coffee Cake c Cornbread Muffins c Crackers c Cream of...Rolls St 2 N Buttermilk Pancakes St 1 N Cinnamon French Toast St 1 N Dinner Rolls St 10 N Dry Cereals St 7 N Egg Noodles St 1 N Farina St 1 N

  16. Download this PDF file

    African Journals Online (AJOL)

    drinie

    2002-04-02

    Apr 2, 2002 ... in the cities. As it was for Group 1, pasteurised milk was the most common product. Other products include UHT milk, sterilised milk, low fat milk, sour milk, condensed milk, milk powder, cheese, fresh cream, butter, buttermilk, yoghurt and cultured cream. Only one of the respondents produces powdered milk.

  17. 7 CFR 1170.8 - Price reporting specifications.

    Science.gov (United States)

    2010-01-01

    ... Agreements and Orders; Milk), DEPARTMENT OF AGRICULTURE DAIRY PRODUCT MANDATORY REPORTING § 1170.8 Price reporting specifications. The following are the reporting specifications for each dairy product: (a... nonfat dry milk, sales of dry buttermilk products, intra-company sales, resales of purchased nonfat dry...

  18. Effects of agitation speed, temperature, carbon and nitrogen sources ...

    African Journals Online (AJOL)

    Lactococcus lactis is a Gram-positive bacterium widely used in the production of buttermilk and cheese. Recently, the bacterium becomes famous as the genetically modified organism can be used alive for the treatment of disease. In this study, different cultural conditions based on agitation speed and temperature on the ...

  19. Browse Title Index

    African Journals Online (AJOL)

    Items 151 - 200 of 900 ... BB Phillip, OF Ashaolu. Vol 14, No 2 (2014), Descriptive and consumer preference of Omashikwa, traditional fermented buttermilk from Namibia, Abstract PDF. PG Bille. Vol 17, No 1 (2017), Design of a HACCP plan for indigenous chicken slaughter house in Kenya, Abstract PDF. BO Oloo, S Mahungu, ...

  20. 77 FR 38033 - WTO Agricultural Safeguard Trigger Levels

    Science.gov (United States)

    2012-06-26

    .... Dried Whey/Buttermilk 32,319 kilograms....... January 1, 2012 to December 31, 2012. Butter 5,932,688... December 31, 2012. Blue Cheese 4,334,092 kilograms.... January 1, 2012 to December 31, 2012. Cheddar Cheese 8,068,067 kilograms.... January 1, 2012 to December 31, 2012. American-Type Cheese 2,721,110...

  1. 21 CFR 133.178 - Pasteurized neufchatel cheese spread with other foods.

    Science.gov (United States)

    2010-04-01

    ..., hydrolyzed lactose. (5) Cream, milk, skim milk, buttermilk, cheese whey, any of the foregoing from which part of the water has been removed, anhydrous milkfat, dehydrated cream, and albumin from cheese whey. (c... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized neufchatel cheese spread with other...

  2. 7 CFR 58.205 - Meaning of words.

    Science.gov (United States)

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Meaning of words. 58.205 Section 58.205 Agriculture... Whole Milk, and Dry Buttermilk § 58.205 Meaning of words. For the purpose of the regulations in this subpart, words in the singular form shall be deemed to impart the plural and vice versa, as the case may...

  3. SCHEDULING OF PACKAGING LINES IN THE PROCESS INDUSTRY - AN EMPIRICAL-INVESTIGATION

    NARCIS (Netherlands)

    VANDAM, P; GAALMAN, G; SIERKSMA, G

    In the process industry, homogeneous products have to be packed. For an unpacked product (milk, paint), a variety of packaging materials (glass, tin) and packaging sizes (1/2 litre, 1 kilo) are available. Generally, the packaging lines are used for various products (milk, buttermilk) in one type of

  4. 7 CFR 58.131 - Equipment and facilities.

    Science.gov (United States)

    2010-01-01

    ... AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG PRODUCTS INSPECTION ACT (CONTINUED) GRADING AND INSPECTION... supply, hand-washing facilities, disposal of wastes, general construction, repair and installation of... skim milk, buttermilk, or whey to producers. (2) Transport tanks. The exterior shell shall be clean and...

  5. Consistency and identification of lactic acid bacteria isolated from ...

    African Journals Online (AJOL)

    Peter Bille

    2013-09-04

    Sep 4, 2013 ... traditional fermented buttermilk product made with Omukunzi root among the. Owambo and ... In Eastern Africa, wood of some tree species is used to smoke milk and fermenting vessels such as .... The APILAB PLUS database (bio Merieux Sa, France) was used to interpret the result of fermentation on ...

  6. International Congress for the Assessment of Stress Intensity and Stress Compatibility in Large Groups. Held in Bad Radkersburg, Austria on November 25-27, 1999

    Science.gov (United States)

    1999-11-01

    Graz. Austria 1 Biology Department. USAF Academy. Colorado Springs. Co.. USA Summary 15 female students of a rural agricultural school...workload. Materials and methods 15 female students of the Halbenrain - agricultural housekeeping - boarding school, with an average age of 16...and day 7: Dayl: Breakfast: coarse whole meal roll, butter, jam, 2nd breakfast: buttermilk , rye bread, cheese, fruit. Lunch: Liver dumpling soup

  7. Present and future situation in the utilization of milk by-products

    Energy Technology Data Exchange (ETDEWEB)

    Stuessi, D.B.

    1980-01-01

    In Switzerland in 1978 of the total output of 1,210,000 tons whey, 480,000 tons skim milk and 72,000 tons buttermilk, 94, 15 and 72% respective were used as such (liquid) for feeding farm animals. The desirability of using as much liquid whey as possible for feeding pigs is stressed.

  8. Optimizing Plant-Line Schedules and an Application at Hidden Valley Manufacturing Company

    Science.gov (United States)

    2002-06-01

    hour. This is much faster than manual scheduling was—and the schedules are better. (Industries: agriculture –food. Production: scheduling–planning.) W e...the companymoved production of the originalHidden Valley Ranch salad dressing—a dry packet of season- ings to which the consumer adds buttermilk and

  9. Physiological and molecular adaptations of Lactococcus lactis to near-zero growth conditions

    NARCIS (Netherlands)

    Ercan, O.

    2014-01-01

    Lactococcus lactis is an important lactic acid bacteria (LAB) species that is used for the manufacture of dairy products, such as cheese, buttermilk, and other fermented products. The predominant function of this bacterium in dairy fermentation is the production of lactic acid, as its major

  10. Prevention of biofilm formation by dairy products and N-acetylcysteine on voice prostheses in an artificial throat

    NARCIS (Netherlands)

    Schwandt, LQ; Van Weissenbruch, R; Stokroos, [No Value; Van der Mei, HC; Busscher, HJ; Albers, FWJ

    Objective - To evaluate the preventive effect of buttermilk, Yakult Light fermented milk drink and N-acetylcysteine on biofilm formation on voice prostheses in vitro. Material and Methods - Groningen button and Provox(R) 2 voice prostheses were inoculated with a mixture of bacteria and yeasts

  11. Dredged Material Research. Notes-News-Reviews Etc. Volume D-79-4, December 1979.

    Science.gov (United States)

    1979-12-01

    site will continue Buttermilk Sound, AIWW, in order to document changes in leachate water quality Georgia Marsh a, b, c and potential for heavy metal...four ponds were fertil - of future exposure effects on existing or potential ized and stocked with hatchery reared postlarval dredged material piles

  12. Annual Report on U.S. Army Civil Works Activities, Fiscal Year 1954, Vol. 1

    Science.gov (United States)

    1954-12-10

    848 Pigments, paints, and varnishes __________________ _ 850 Nitrogenous fertilizers and fertilizer materials ____ _ 853 Phosphate fertilizer ...materials ____________________ _ 855 Potash fertilizer materials------------------------- 859 Fertilizer and fertilizer materials, n. e. c _________ _ 860...Newtown Creek, N. Y -------------- Wallabout Channel, N. y __________ _ Buttermilk Channel, N. y _________ _ Bay Ridge and Red

  13. African Journal of Food, Agriculture, Nutrition and Development - Vol ...

    African Journals Online (AJOL)

    Sorghum [Sorghum bicolor (L.) Moench] Seed Quality as Affected by Variety, Harvesting Stage and Fertilizer Application in Bomet Country of Kenya · EMAIL FREE ... Effect of Boscia Albitrunca (Omukunzi) Root on the Bacteriology and Viscosity of Omashikwa, Traditional Fermented Buttermilk from namibia · EMAIL FREE ...

  14. vvuuvv

    Indian Academy of Sciences (India)

    buttermilk, the mold that grows on rotting fruit, the mushrooms that grow on rotting logs of wood, the banyan trees that line our avenues, the fig wasps that live inside the fruit of banyan trees, the crimson breasted barbets avd the koels that feed on these fruit. How many such different species of living organisms are there any ...

  15. Identification and measurement of diacetyl substitutes in dry bakery mix production.

    Science.gov (United States)

    Day, Gregory; LeBouf, Ryan; Grote, Ardith; Pendergrass, Stephanie; Cummings, Kristin; Kreiss, Kathleen; Kullman, Greg

    2011-02-01

    In 2008, a company using multiple buttermilk flavorings in the production of dry bakery mixes replaced one liquid flavoring containing 15-20% diacetyl with a proprietary substitute meant to lower occupational risk for diacetyl-related bronchiolitis obliterans. Subsequently, the National Institute for Occupational Safety and Health (NIOSH) evaluated buttermilk flavoring-related exposures at this company's facility, with a focus on measuring ketones by several methods. Volatile organic compounds (VOCs) were evaluated in the headspaces of six bulk flavorings samples, including the substitute buttermilk flavoring. Ketones were evaluated in workplace air via area and personal samples collected during batch preparation of the substitute buttermilk flavoring and production of a bakery mix containing the same flavoring. Air samples were evaluated using five different methods: NIOSH 2549, Modified OSHA PV2118, OSHA 1013, NIOSH Draft Procedure SMP2, and evacuated canisters. Of five buttermilk flavorings from five different flavorings manufacturers, diacetyl was present in four, including the substitute flavoring; acetoin in two; 2,3-pentanedione in four; 2,3-hexanedione in one; and 2,3-heptanedione in three. Among material safety data sheets (MSDS) for four flavorings, only one listed a hazardous ingredient, which was acetoin. The predominant flavoring ingredient identified in the headspace of the substitute flavoring was 2,3-pentanedione; all other chemicals noted above were also present. Diacetyl and 2,3-pentanedione were measured in workplace air via evacuated canisters. In one area and one personal air sample, 2,3-pentanedione was measured by OSHA Method 1013 at concentrations of 78 and 91 ppb, respectively. Without their or the employer's knowledge, workers who used buttermilk flavorings were exposed to substitute ketones from many flavorings manufacturers. Because 2,3-pentanedione, 2,3-hexanedione, and 2,3-heptanedione all share the same functional α-diketone group as

  16. Association between Milk and Milk Product Consumption and Anthropometric Measures in Adult Men and Women in India: A Cross-Sectional Study

    OpenAIRE

    Satija, A; Agrawal, S; Bowen, L.; Khandpur, N; Kinra, S; Prabhakaran, D.; Reddy, KS; Smith, GD; Ebrahim, S.

    2013-01-01

    BACKGROUND: The nutritional aetiology of obesity remains unclear, especially with regard to the role of dairy products in developing countries. OBJECTIVE: To examine whether milk/milk product consumption is associated with obesity and high waist circumference among adult Indians. METHODS: Information on plain milk, tea, curd and buttermilk/lassi consumption assessed using a Food Frequency Questionnaire was obtained from the cross-sectional sib-pair designed Indian Migration Study (3698 men an...

  17. Comparison of animal and plant proteins for young pen-reared bobwhite quail

    Science.gov (United States)

    Nestler, R.B.; Llewellyn, L.M.; Rensberger, M.J.

    1945-01-01

    Bobwhite quail chicks, when given a choice of balanced diets in which the essential difference was the protein supplement, showed preferences for one diet containing 49 per cent peanut oil meal, another containing a mixture of 9 per cent meat and bone scraps (50% protein) with 38 per cent soybean oil meal, and a third (control) diet containing a mixture of 16 per cent dried buttermilk with 42 per cent soybean oil meal, in contrast to diets containing sardine meal or menhaden fish meal. ....Feeding tests during the first five weeks of life showed that diets containing 14 per cent sardine fish meal consistently gave high live weights, low mortality, and high efficiency of feed utilization. Diets with 9 to 10 per cent menhaden meal produced nearly as good results....Live weights, survival, and efficiency of feed utilization were markedly better on a diet containing 9 per cent meat and bone scrap (50% protein) than on one with 9 per cent meat scrap (55% protein), but not as good as with diets containing fish meal without meat....The chicks grew and survived more successfully on diets containing either soybean oil meal or peanut oil meal as the sole protein supplement, than on diets containing either linseed oil meal, cottonseed oil meal, or dried buttermilk as the sole protein concentrate. None of these was as satisfactory as the diets containing fish meal.....All chicks died on diets containing either linseed oil meal, cottonseed oil meal, or dried buttermilk as the sole source of protein. All three of these concentrates, however, gave satisfactory results, when used as 10 per cent of the diet. In fact, survival and efficiency of feed utilization were nearly as good on a diet containing 10 per cent dried buttermilk, 10 per cent linseed oil meal, 10 per cent peanut oil meal, and 27 per cent soybean oil meal, as on diets containing fish meal.

  18. Determination of Ag(I), Hg(II) and Pb(II) by using silica gel loaded with dithizone and zinc dithizonate.

    Science.gov (United States)

    Zaporozhets, O; Petruniock, N; Sukhan, V

    1999-11-15

    The modified sorbents with dithizone and zinc dithizonate adsorbed on the silica surface were obtained. The adsorption of heavy metal ions from aqueous solutions onto loaded silicas was studied. Color scales for Ag(I), Hg(II) and Pb(II) visual test detection were worked out. The modified silica gels were established to be applicable to semi-quantitative determination of these metal ions in buttermilk, natural, mineral and waste water.

  19. Nutritional Assessment of the Ft. Riley Non-Commissioned Officer Academy Dining Facility

    Science.gov (United States)

    1987-05-01

    chocolate milk was available each day. No whole milk, skim milk, nor buttermilk was served. The nutrition :riti:atve to use low fat (2% fat) milk instead of...States Department of Agriculture (USDA) and Department of Health and Human Services (DHHS) operate the National Nutrition Monitoring System which...from the Joint Nutrition Monitoring Evaluation Committee. U.S. Department of Health and Human Services and U.S. Department of Agriculture , DHHS

  20. Assessment of Habitual Diners Nutrient Intake in a Military-Operated Garrison Dining Facility Fort Devens 1

    Science.gov (United States)

    1988-11-01

    not available at Ft. Riley. Skim milk was available at every meal at Ft. Lewis. Whole milk and buttermilk were not served in any of the dining...Health and Human Services and U.S. Department of Agriculture . DHHS Publication No (PHS) 86-1255 (1986). 15. Nationwide Food Consumption Survey...Continuing Survey of Food Intakes By Individuals: Min 19-50 years. I Day, 1985. U.S. Department of Agriculture , NFCS. CSFII Report No. 85.3. (1986). 30

  1. Passive Nutrition Intervention in a Military-Operated Garrison Dining Facility, Fort Devens 2

    Science.gov (United States)

    1989-01-01

    consumer knowledge of how to protect themselves against heart disease (5). A U.S. Department of Agriculture survey conducted between 1977 and 1985 and...of Agriculture states that epidemiologic studies are confounded by the effects of other dietary variables on blood cholesterol that make it very...and II and was not available at Ft. Riley. Skim milk was available each day. every meal at Ft. Lewis. Whole milk and buttermilk were not served in any

  2. USSR Report, Construction and Equipment, No. 78.

    Science.gov (United States)

    1982-11-26

    we used efficient light-weight elements to construct about 30 million square meters of production base in buildings for agricultural purposes...set of decisively rectifying the existing situation. In 1985, almost 60 percent of the resources of skimmed milk and buttermilk should be used for...Jul 82) 15 Failure To Use New Construction Indicator Properly Criticized (V. Dulich; KHOZYAYSTVO I PRAVO, Mar 82) 21 Intensive Fixed

  3. JPRS Report, East Europe.

    Science.gov (United States)

    1990-05-30

    use that phrase, they themselves are agriculture . They have skinned the peasant with taxes, he showing their fear of a "yogurt revolution" in their own...Then there was that pants and would run for their lives if a carton of stupid "let us all go to the city, into industry," so that buttermilk were...the practicing of agricultural activities must be presented vices involving the use of agricultural equipment and in purchasing tractors, motor

  4. Minerals and antinutrients profile of rabadi after different traditional preparation methods

    OpenAIRE

    Gupta, Vineeta; Nagar, Ranjana

    2012-01-01

    Rabadi is a cereal and buttermilk based traditional fermented recipe of western region of India. There are many traditional preparation methods, which may alter biochemical composition of rabadi, therefore, in the present study, role of traditional processings (cooking, fermentation, dehulling, utensil, preparation methods and cereals) on minerals and antinutrients of pearl millet, wheat flour and refined wheat flour rabadi was investigated on fresh weight basis. Results showed that the proce...

  5. Cape Code Canal, Massachusetts Design Memorandum. Master Plan for the Development of the Recreation Resources.

    Science.gov (United States)

    1975-08-01

    dependent upon a major rehabilitation program which will include grading of 25 acres of the gravel pit, and fertilizing , 37 I seeding, and reforesting with... Buttermilk Bay which will be a valuable asset to the Canal area. It will probably be operated under the jurisdiction of the Town in a manner similar to...proposed 48 to fertilize these sparsely grassed areas to promote a more vigorous grass cover, invite volunteer woody growth and thus eliminate the erosion

  6. National Waterways Study. Engineering Analysis of Waterways Systems.

    Science.gov (United States)

    1981-08-01

    Anchorage-Hudson River Channels are adequate for passenger ships, most of the containerships and break-bulk general cargo vessels. The Buttermilk , Bay Ridge...of the United States Some of the principal commodities handled at the port are petro- leum and petroleum products, sand and shell, fertilizer and... fertilizer materials, steel mill products, grain, sul- fur, clay and earths, and chemicals. There are 218 piers, wharves and docks in the vicinity of the

  7. Annual Report of the Chief of Engineers, U.S. Army on Civil Works Activities 1963. Volume 1-2

    Science.gov (United States)

    1964-01-01

    many low areas swampy, unhealthy, and unproductive. Now, with drainage and flood protection, the valley is a fertile and prosperous farming area. And...critics of a generation ago were brutal in their comments. Today, the fertile river regions of the Columbia and Snake are a spectacular rebuttal to...River, N.Y ___________________________ _:____ 675,472 1, 013 Browns Creek, N.Y------------------------------- 5, 000 6 Buttermilk Channel

  8. A 100-Year Review: Yogurt and other cultured dairy products.

    Science.gov (United States)

    Aryana, Kayanush J; Olson, Douglas W

    2017-12-01

    The history of the last 100 years of the science and technology of yogurt, sour cream, cultured butter, cultured buttermilk, kefir, and acidophilus milk has been one of continuous development and improvement. Yogurt leads the cultured dairy product category in terms of volume of production in the United States and recent research activity. Legal definitions of yogurt, sour cream and acidified sour cream, and cultured milk, including cultured buttermilk, are presented in the United States Code of Federal Regulations and summarized here. A tremendous amount of research has been done on traditional and novel ingredients, starter cultures and probiotics, mix processing, packaging, chemical aspects, physical and sensory properties, microstructure, specialized products, composition, quality and safety of yogurt and various manufacturing methods, addition of flavorings, viscosity measurements, and probiotic use for sour cream. Over time, there have arisen alternative manufacturing methods, flavor problems, addition of flavorings, and use of probiotics for cultured buttermilk. Many health benefits are provided by yogurt and other cultured dairy products. One hundred years of testing and development have led to wider uses of cultured dairy products and new processing methods for enhanced shelf life and safety. Future research directions will likely include investigating the effects of probiotic dairy products on gut microbiota and overall health. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  9. Effect of fat globule size on the churnability of dairy cream.

    Science.gov (United States)

    Panchal, Bhavesh R; Truong, Tuyen; Prakash, Sangeeta; Bansal, Nidhi; Bhandari, Bhesh

    2017-09-01

    The churnability of commercial dairy cream as a function of fat globule size from micron to nanometric range (0.17-3.50μm) was investigated. To achieve the lower fat globule size with increased interfacial area various amounts of sodium caseinate (NaCN) (0.15-4.9wt%) or Tween 80 (0.25-1wt%) were added to the cream. Under similar microfluidization and churning conditions, both fat globule size and emulsifier type had a significant influence on the churning time and proportion of fat in buttermilk. In general, churning time and buttermilk fat content were increased above 3.5min and 4.4% fat (for untreated fat globule size), respectively with decreasing average fat globule size irrespective of the type of emulsifier used. The addition of Tween 80 reduced the churning time significantly and also decreased the fat content of buttermilk as compared to NaCN added cream. Copyright © 2017 Elsevier Ltd. All rights reserved.

  10. Selective enumeration and viability of Bifidobacterium animalis subsp. lactis in a new fermented milk product Enumeração seletiva e viabilidade de Bifidobacterium animalis subsp. lactis em um novo produto lácteo fermentado

    Directory of Open Access Journals (Sweden)

    Adriane Elisabete Costa Antunes

    2007-03-01

    Full Text Available One of the key focuses of today's dairy industry worldwide is the continued development of new products, especially probiotic-based products. Buttermilk is originally a by-product of butter making fermented by Mesophilic Aromatic Cultures (MAC. It can also be made by fermentation of pasteurized whole milk or skimmed milk. This product is not marketed in Brazil. The objectives of this work were: (1 to develop a selective medium for Bifidobacterium animalis subsp. lactis enumeration and (2 to determine the viability of this microorganism during the shelf life of the buttermilk. Skim milk added with 10% sucrose or 0.03% sucralose was pasteurized and inoculated with a composite starter culture consisting of 1% MAC (containing Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis biovar. diacetylactis and Leuconostoc mesenteroides subsp. cremoris and 2% Bifidobacterium animalis subsp. lactis. To attain selective counts of Bif. animalis subsp. lactis the MRS agar supplemented with 0.5% L-cysteine hydrochloride at 10%, 1% lithium chloride at 10%, 0.01% aniline blue and 0.5% dicloxacillin at 0.1% was modified by increasing the antibiotic concentration, addition of NaCl, adjusting pH to 4.8 or increasing the incubation temperature (from 37 to 45ºC. Raising the incubation temperature to 45ºC was found to be efficient in inhibiting the MAC cultures, even in media not added with dicloxacillin. Bif. animalis subsp. lactis exhibited high viability in the product. The buttermilk product prepared with sucrose and sweetener contained in excess of 10(8 cfu.ml-1 bifidobacteria throughout the shelf life of the product (28 days.Atualmente, um dos principais focos da indústria de laticínios em todo o mundo é o desenvolvimento de novos produtos, especialmente probióticos. Buttermilk é originalmente um sub-produto do processamento da manteiga fermentado por Culturas Aromáticas Mesofílicas (MAC. Pode também ser

  11. Determination of lactadherin concentration in dairy by-products by ELISA: Effect of heat treatment and hydrolysis.

    Science.gov (United States)

    Ripollés, Daniel; Parrón, José A; Fraguas, Javier; Calvo, Miguel; Pérez, María D; Sánchez, Lourdes

    2017-11-15

    Lactadherin is a peripheral glycoprotein of the milk fat globule membrane with several attributed biological activities. In this study, we developed an indirect competitive ELISA to determine lactadherin concentration by using a rabbit polyclonal antiserum. The ELISA was applied to quantify lactadherin in several dairy by-products. Of the products tested, raw and commercial buttermilk had the highest concentrations of lactadherin (6.79 and 5.27 mg/g of product, respectively), followed by commercial butter serum (4.86 mg/g), commercial skim milk (4.84 mg/g), and raw whey (1.20 mg/g). The concentration of immunoreactive lactadherin was also determined in dairy by-products after they were subjected to different technological treatments. Thus, raw products were heat treated at combinations of temperature and time typically used in the dairy industry, and commercial products were hydrolyzed using 3 proteolytic enzyme preparations. Heat treatments of whey and buttermilk resulted in a smaller decrease in lactadherin concentration than did hydrolysis as determined by ELISA and electrophoresis. At high temperatures for long durations, the loss of lactadherin was higher in whey than in buttermilk, with the maximal reduction of around 48% found after treating whey at 72°C for 60 min. Hydrolysis of commercial products with proteolytic enzymes resulted in a marked decrease of immunoreactivity within the first 5 min of treatment, which thereafter was constant throughout 4 h of hydrolysis. These results demonstrate that dairy by-products from milk fat processing are good natural sources of lactadherin, although technological processes have to be considered, because they have different effects on lactadherin content. Copyright © 2018 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  12. The Lactococcus lactis Thioredoxin System

    DEFF Research Database (Denmark)

    Efler, Petr

    -dependent thioredoxin reductase (NTR) in order to complete its catalytic cycle. Glutathione-dependent glutaredoxin complements Trx in many organisms. This thesis focuses on disulfide reduction pathways in Lactococcus lactis, an important industrial microorganism used traditionally for cheese and buttermilk production....... L. lactis lacks glutathione and glutaredoxin, but it a contains Trx system consisting of an NTR (LlTrxB), a classical Trx (LlTrxA) containing the conserved WCGPC active site motif, a Trx-like protein (LlTrxD) containing a WCGDC active site motif and a redoxin (LlNrdH) providing electrons to class Ib...

  13. Medical Services: Department of Defense Veterinary/Medical Laboratory Food Safety and Quality Assurance Program

    Science.gov (United States)

    1995-02-01

    See notes 7 & 8) 0 per ml (See note 7) 0 per ml (See note 7) Buttermilk and acidophilus milk ≤10 per gram Cottage cheese ≤10 per gram ≤10 per gram...Department of Agriculture , Agricultural Marketing Service, Dairy Division, Room 2750–South, P.O. Box 96456, Washington, DC 20090–6456. DLAR 4155.26/AR...Code USDA U.S. Department of Agriculture USDC U.S. Department of Commerce USPHS U.S. Public Health Service Section II Terms Aerobic plate count Method

  14. The antimicrobial role of probiotics in the oral cavity in humans and dogs

    OpenAIRE

    Csilla Zambori; Ciceronis Cumpănăşoiu; Daniela Moţ; Ioan Huţu; Camelia Gurban; Emil Tîrziu

    2014-01-01

    Probiotics have been defined in 2001 by the World Health Organization (WHO) and Food and Agriculture Organization of the United Nations (FAO) as "live microorganisms, and as the main bacteria that administered in adequate amounts in humans and animals have beneficial effects on the health of the host". Probiotics are single or mixed cultures of live and non-pathogenic microorganisms that are found in foods (especially acidic dairy yoghurt, kefir, buttermilk, cheese) or in nutritional ...

  15. Lactose absorption by postweaning rats from yogurt, quarg, and quarg whey.

    Science.gov (United States)

    Shah, N; Jelen, P

    1991-05-01

    Lactose-intolerant postweaning rats were fed experimental diets including yogurt, quargs prepared from yogurt culture and buttermilk culture, and two types of whey obtained from quarg processing. After feeding each diet for a period of 7 d, absence of blood glucose elevation and occurrence of diarrhea were used as indicators of lactose malabsorption. Blood glucose assays and absence of diarrhea indicated that yogurt and quargs prepared from yogurt and buttermilk culture were well tolerated by the rats. Wheys containing the same levels of viable organisms and lactose as the quargs caused severe symptoms of diarrhea and poor lactose absorption as indicated by no changes in blood glucose levels. Plate counts and enzyme assays of gastrointestinal contents confirmed presence of viable culture organisms and beta-galactosidase activity after feeding the two types of quarg. The availability of viable organisms, the exogenous lactase activity, and especially the slow gastric emptying may all have contributed to more efficient hydrolysis and digestion of lactose from quargs and yogurt than from the wheys.

  16. Dried Yoghurts: Kurut and Kashk

    Directory of Open Access Journals (Sweden)

    Dilek Say

    2015-12-01

    Full Text Available The removal of water from the foods by the drying process is a known method since ancient times. Among drying methods, drying under sun is a method that cheap, quite easily implemented, needing less labour and equipment. Drying yoghurt (Kurut is a form of dried yoghurt or buttermilk. Kurut is made with plenty of milk in summer seasons and consumed in winter in eastern and southeastern region of our country. Dried yoghurt is consumed with pasting after softened thoroughly by into hot water or granulating. Drying yoghurt (Kashk is manufactured traditionally in dried form and produced industrially in liquid form in Iran and it is used flavoring agents as a food ingredient in the preparation of various food. According to Institute of Standard and Industrial Researches of Iran, dried kashk is obtained by heating of homemade yoghurt, yoghurt drink or the remaining buttermilk. Traditional liquid kashk is produced by milling of dried kashk and industrial liquid kashk is also produced by industrially produced yoghurt. Kurut and dried kashk as dried milk products are high in protein and mineral contents, but their fat and water content are low level. With this study it was summarized some characteristics of these products with the production methods of dried yoghurt produced in Turkey and Iran.

  17. Rheological characterization and stability study of an emulsion made with a dairy by-product enriched with omega-3 fatty acids

    Directory of Open Access Journals (Sweden)

    Angela María Ormaza ZAPATA

    2015-03-01

    Full Text Available This study involved a rheological characterization of a W/O emulsion manufactured on a pilot scale using omega-3 fatty acids as part of the oil phase and butter milk as the emulsifier. Polyunsaturated omega-3 fatty acids are essential to prevent cardiovascular diseases, improve pulmonary function and also form part of the neurological structure. Buttermilk is a by-product of the dairy industry and has a high organic load which possesses surfactant properties and constitutes a good substitute for conventional emulsifiers in the food industry. The microstructural nature of the emulsion was characterized from the viscoelastic parameters and mechanical spectra. The linear viscoelastic range was determined, from which the maximum stress that the emulsion could withstand from the processing conditions without altering its microstructure was established. In addition, the storage stability of the emulsion was studied to instrumentally predict the rheological behaviour before sensory destabilization of the emulsion was observed. At the frequencies used, a significant decrease in dynamic viscoelastic parameters was periodically observed (G 'and G'', showing a structural change during storage. Furthermore, a coalescence phenomenon was observed after 18 months. The formulation with added omega-3 fatty acids and buttermilk provided a basis for obtaining a functional food as well as adding value to an industrial by-product.

  18. Utilización de leche descremada y suero de mantequilla en la crianza artificial de terneras Lucerna

    Directory of Open Access Journals (Sweden)

    Manrique P. Luis Phanor

    1991-12-01

    Full Text Available

    Se evaluó un sistema de crianza artificial en terneras Lucerna con una mezcla de leche descremada y suero de mantequilla, en la Hacienda "Lucerna", en Bugalagrande, Valle del Cauca, Colombia. Se distribuyeron 18 animales en dos grupos en un diseño completamente al azar. El grupo control recibió, durante 110 días, 320 kg de leche entera y el grupo experimental, 320 kg de una mezcla de 50% de leche descremada y 50% suero de mantequilla. Se estudiaron los promedios del peso corporal, perímetro torácico y la alzada de las terneras. Los análisis de varianza no indicaron diferencias significativas entre los tratamientos, pero éstas fueron altamente significativas cuando se analizaron en el tiempo y en la interacción tratamientos por tiempo, lo que presupone que los dos grupos experimentales, tendieron a presentar diferencias en sus respuestas biológicas durante la época en que se suministraron. Pruebas de regresión por polinomios ajustados, confirmaron los resultados de los análisis de varianza. Se infiere que por el uso de leche descremada y suero de mantequilla se puede obtener un crecimiento y desarrollo normal en terneras Lucerna.

     The main objetive of this research, was to evaluate the artificial grow system of Lucerna calves, by using a mixture of skim milk and buttermilk. The test was carried out at Lucerna farm, which is located at the Cauca Valley of Colombia. Sixteen calves arranged in two groups, were used and analized statistically under a complete random design. The treatments were as follows: the chek group, fed during 110 days with 320 kg of a complete milk, and the experimental group, fed with 320 kg of a mixture of 50% of skim milk and 50% of buttermilk. The parameters under study were the mean weight, the toraxic diameter and the size of calves. The statistical analizes did not show any significant differences between treatments, but these were highly significant when analized over the time and the interaction

  19. STUDY CONCERNING THE PRODUCTION OF BIOMASS PROTEIN BY VALORISATION OF BY-PRODUCTS FROM THE DAIRY INDUSTRY ETUDE CONCERNANT L’OBTENTION DE BIOMASSE PROTEIQUE PAR VALORISATION DES SOUS-PRODUITS DE L’INDUSTRIE LAITIERE

    Directory of Open Access Journals (Sweden)

    LUMINITA GROSU

    2015-07-01

    Full Text Available The development of the food industry ensures the necessary protein for the population and in this perspective the valorisation of by-products from the dairy industry (whey and buttermilk can be a solution in this direction. Whey is a very important substrate for the biosynthesis of single cell protein by its lactose content which is the main source of fermentable substrate for yeasts. As part of our research, the biomass protein was obtained using whey as source of lactose and other sugars and yeast strains of Candida utilis. The modelling program used is 2nd order system centred with three variables: amount of sugar, amount of nitrogen and quantity of phosphorus. The following parameters have been pursued: biomass content, yield of sugar consumption and protein content. The process conditions are influenced by the addition of different nutrients.

  20. The putrescine biosynthesis pathway in Lactococcus lactis is transcriptionally regulated by carbon catabolic repression, mediated by CcpA.

    Science.gov (United States)

    Linares, Daniel M; del Río, Beatriz; Ladero, Victor; Redruello, Begoña; Martín, María Cruz; Fernández, María; Alvarez, Miguel A

    2013-07-01

    Lactococcus lactis is the lactic acid bacterium most widely used by the dairy industry as a starter for the manufacture of fermented products such as cheese and buttermilk. However, some strains produce putrescine from agmatine via the agmatine deiminase (AGDI) pathway. The proteins involved in this pathway, including those necessary for agmatine uptake and conversion into putrescine, are encoded by the aguB, aguD, aguA and aguC genes, which together form an operon. This paper reports the mechanism of regulation of putrescine biosynthesis in L. lactis. It is shown that the aguBDAC operon, which contains a cre site at the promoter of aguB (the first gene of the operon), is transcriptionally regulated by carbon catabolic repression (CCR) mediated by the catabolite control protein CcpA. Copyright © 2013 Elsevier B.V. All rights reserved.

  1. Decontamination of radioactively polluted game by means of pickling

    Energy Technology Data Exchange (ETDEWEB)

    Hecht, H.

    1987-01-01

    The effect of pickling on the decontamination of game polluted by radioactive cesium isotopes has been investigated in the study reported. The best decontamination degree has been achieved with a vinegar marinade, the ratio between game and marinade being 1:3, pickling temperature being maintained at 12/sup 0/C for a period of 4 days. By this procedure, 90 p.c. of the cesium isotopes have been taken up by the marinade. Buttermilk marinade also is a successful means of decontamination, but with clearly lower effects, and at the same temperature of 12/sup 0/C does not remain microbiologically stable. Spices added to the marinade have shown to reduce the decontamination effet. Also, the ratio between game and marinade has been found to be decisive, the best ratio being 1:3.

  2. Polybrominated biphenyls in raw milk and processed dairy products.

    Science.gov (United States)

    Murata, T; Zabik, M E; Zabik, M

    1977-04-01

    Milk from four dairy herds identified by the Michigan Department of Agriculture as containing less than .3 ppm (fat basis) physiologically incorporated polybrominated biphenyls was processed individually into cream, skim milk, butter, and stirred curd cheese. Pasteurized and freeze-dried whole milk, skim milk, and cream, spray-dried whole milk and skim milk, and condensed whole milk were made also. Polybrominated biphenyls were concentrated in the high-fat products. Pasteurized skim milk, buttermilk, and whey had slightly more polybrominated biphenyls than pasteurized whole milk on a fat basis. Spray-drying reduced the polybrominated biphenyls in whole milk and skim milk while pasteurization, freeze-drying, aging of cheese, and condensation were not effective.

  3. Tetracycline antibiotics transfer from contaminated milk to dairy products and the effect of the skimming step and pasteurisation process on residue concentrations.

    Science.gov (United States)

    Gajda, Anna; Nowacka-Kozak, Ewelina; Gbylik-Sikorska, Malgorzata; Posyniak, Andrzej

    2018-01-01

    The presence of antibiotics in raw milk and milk derivatives poses a threat to human health and can negatively affect the dairy industry. Therefore, the main object of this study was to investigate the transfer of oxytetracycline (OTC), tetracycline (TC), chlortetracycline (CTC) and doxycycline (DC) from raw, experimental milk contaminated with tetracyclines (TCs) to different dairy products: cream, butter, buttermilk, sour milk, whey, curd and cheese. Additionally the effect of the skimming process on TCs concentrations was tested, as well as the influence of low-temperature long-time pasteurisation. The analyses of TCs in milk and dairy products were performed by an LC-MS/MS method. In order to determine TCs residues in dairy products, an analytical method was developed with the same extraction step for all matrices. TCs molecules were inhomogenously distributed between the milk derivative fractions. The highest concentrations were determined in curd and cheese in the ranges 320-482 µg/kg and 280-561 µg/kg, respectively. Low levels of TCs in butter and whey were observed (11.8-41.2 µg/kg). TCs were found in sour milk (66.0-111 µg/kg), cream (85.0-115 µg/kg) and buttermilk (196-221 µg/kg) at much higher levels than in butter and whey, but lower than in curd and cheese. During the skimming process, the highest yield of cream was obtained after the raw milk was held at 2-8°C for 24 h. The differences in concentrations of TCs between whole milk and skimmed milk, expressed as percentages of recovery, were below 19% (recoveries in excess of 81%). The highest content was observed in milk and cream skimmed at 2-8°C. The degradation percentages for TCs during the pasteurisation process (63°C for 30 min) were below 19%.

  4. Bioactive lipids in the butter production chain from Parmigiano Reggiano cheese area.

    Science.gov (United States)

    Verardo, Vito; Gómez-Caravaca, Ana M; Gori, Alessandro; Losi, Giuseppe; Caboni, Maria F

    2013-11-01

    Bovine milk contains hundreds of diverse components, including proteins, peptides, amino acids, lipids, lactose, vitamins and minerals. Specifically, the lipid composition is influenced by different variables such as breed, feed and technological process. In this study the fatty acid and phospholipid compositions of different samples of butter and its by-products from the Parmigiano Reggiano cheese area, produced by industrial and traditional churning processes, were determined. The fatty acid composition of samples manufactured by the traditional method showed higher levels of monounsaturated and polyunsaturated fatty acids compared with industrial samples. In particular, the contents of n-3 fatty acids and conjugated linoleic acids were higher in samples produced by the traditional method than in samples produced industrially. Sample phospholipid composition also varied between the two technological processes. Phosphatidylethanolamine was the major phospholipid in cream, butter and buttermilk samples obtained by the industrial process as well as in cream and buttermilk samples from the traditional process, while phosphatidylcholine was the major phospholipid in traditionally produced butter. This result may be explained by the different churning processes causing different types of membrane disruption. Generally, samples produced traditionally had higher contents of total phospholipids; in particular, butter produced by the traditional method had a total phospholipid content 33% higher than that of industrially produced butter. The samples studied represent the two types of products present in the Parmigiano Reggiano cheese area, where the industrial churning process is widespread compared with the traditional processing of Reggiana cow's milk. This is because Reggiana cow's milk production is lower than that of other breeds and the traditional churning process is time-consuming and economically disadvantageous. However, its products have been demonstrated to

  5. Association between milk and milk product consumption and anthropometric measures in adult men and women in India: a cross-sectional study.

    Science.gov (United States)

    Satija, Ambika; Agrawal, Sutapa; Bowen, Liza; Khandpur, Neha; Kinra, Sanjay; Prabhakaran, Dorairaj; Reddy, Kolli Srinath; Smith, George Davey; Ebrahim, Shah

    2013-01-01

    The nutritional aetiology of obesity remains unclear, especially with regard to the role of dairy products in developing countries. To examine whether milk/milk product consumption is associated with obesity and high waist circumference among adult Indians. Information on plain milk, tea, curd and buttermilk/lassi consumption assessed using a Food Frequency Questionnaire was obtained from the cross-sectional sib-pair designed Indian Migration Study (3698 men and 2659 women), conducted at four factory locations across north, central and south India. The anthropometric measures included were Body Mass Index (BMI) and Waist Circumference (WC). Mixed-effect logistic regression models were conducted to accommodate sib-pair design and adjust for potential confounders. After controlling for potential confounders, the risk of being obese (BMI ≥ 25 kg/m(2)) was lower among women (OR = 0.57;95%CI:0.43-0.76;p ≤ 0.0001) and men (OR = 0.67;95%CI: 0.51-0.87;p = 0.005), and the risk of a high WC (men: >90 cm; women: >80 cm) was lower among men (OR = 0.71;95%CI:0.54-0.93;p = 0.005) and women (OR = 0.79;95%CI:0.59-1.05;p>0.05) who consume ≥1 portions of plain milk daily than those who do not consume any milk. The inverse association between daily plain milk consumption and obesity was also confirmed in sibling-pair analyses. Daily tea consumption of ≥ 1 portion was associated with obesity (OR = 1.51;95%CI:1.00-2.25;p>0.050) and high WC (OR = 1.65;95%CI:1.08-2.51;p>0.019) among men but not among women but there was no strong evidence of association of curd and buttermilk/lassi consumption with obesity and high waist circumference among both men and women. The independent, inverse association of daily plain milk consumption with the risk of being obese suggests that high plain milk intake may lower the risk of obesity in adult Indians. However, this is an observational finding and uncontrolled confounding cannot be excluded as an explanation for the association. Therefore

  6. Association between milk and milk product consumption and anthropometric measures in adult men and women in India: a cross-sectional study.

    Directory of Open Access Journals (Sweden)

    Ambika Satija

    Full Text Available The nutritional aetiology of obesity remains unclear, especially with regard to the role of dairy products in developing countries.To examine whether milk/milk product consumption is associated with obesity and high waist circumference among adult Indians.Information on plain milk, tea, curd and buttermilk/lassi consumption assessed using a Food Frequency Questionnaire was obtained from the cross-sectional sib-pair designed Indian Migration Study (3698 men and 2659 women, conducted at four factory locations across north, central and south India. The anthropometric measures included were Body Mass Index (BMI and Waist Circumference (WC. Mixed-effect logistic regression models were conducted to accommodate sib-pair design and adjust for potential confounders.After controlling for potential confounders, the risk of being obese (BMI ≥ 25 kg/m(2 was lower among women (OR = 0.57;95%CI:0.43-0.76;p ≤ 0.0001 and men (OR = 0.67;95%CI: 0.51-0.87;p = 0.005, and the risk of a high WC (men: >90 cm; women: >80 cm was lower among men (OR = 0.71;95%CI:0.54-0.93;p = 0.005 and women (OR = 0.79;95%CI:0.59-1.05;p>0.05 who consume ≥1 portions of plain milk daily than those who do not consume any milk. The inverse association between daily plain milk consumption and obesity was also confirmed in sibling-pair analyses. Daily tea consumption of ≥ 1 portion was associated with obesity (OR = 1.51;95%CI:1.00-2.25;p>0.050 and high WC (OR = 1.65;95%CI:1.08-2.51;p>0.019 among men but not among women but there was no strong evidence of association of curd and buttermilk/lassi consumption with obesity and high waist circumference among both men and women.The independent, inverse association of daily plain milk consumption with the risk of being obese suggests that high plain milk intake may lower the risk of obesity in adult Indians. However, this is an observational finding and uncontrolled confounding cannot be excluded as an explanation for the association. Therefore

  7. A comprehensive approach to determine the probiotic potential of human-derived Lactobacillus for industrial use.

    Science.gov (United States)

    Gregoret, V; Perezlindo, M J; Vinderola, G; Reinheimer, J; Binetti, A

    2013-05-01

    Specific strains should only be regarded as probiotics if they fulfill certain safety, technological and functional criteria. The aim of this work was to study, from a comprehensive point of view (in vitro and in vivo tests), three Lactobacillus strains (Lactobacillus paracasei JP1, Lactobacillus rhamnosus 64 and Lactobacillus gasseri 37) isolated from feces of local newborns, determining some parameters of technological, biological and functional relevance. All strains were able to adequately grow in different economic culture media (cheese whey, buttermilk and milk), which were also suitable as cryoprotectants. As selective media, LP-MRS was more effective than B-MRS for the enumeration of all strains. The strains were resistant to different technological (frozen storage, high salt content) and biological (simulated gastrointestinal digestion after refrigerated storage in acidified milk, bile exposure) challenges. L. rhamnosus 64 and L. gasseri 37, in particular, were sensible to chloramphenicol, erythromycin, streptomycin, tetracycline and vancomycin, increased the phagocytic activity of peritoneal macrophage and induced the proliferation of IgA producing cells in small intestine when administered to mice. Even when clinical trails are still needed, both strains fulfilled the main criteria proposed by FAO/WHO to consider them as potential probiotics for the formulation of new foods. Copyright © 2012 Elsevier Ltd. All rights reserved.

  8. Food preference for milk and dairy products

    Directory of Open Access Journals (Sweden)

    Zuzana Derflerová Brázdová

    2014-01-01

    Full Text Available Milk and dairy products constitute an important source of energy and nutrients for humans. Food preferences may significantly influence the actual consumption (and thus nutrition of people at the population level. The objective of the present large-scale survey was to specify current preferences for milk and dairy products with regard to age and sex. The study was conducted across the Moravia region, Czech Republic, on a sample of 451 individuals divided into 4 age groups: children, adolescents, young adults, and elderly people. A graphic scale questionnaire was administered, with respondents rating their degree of preference for each food item by drawing a mark on a 35 mm line. Out of the 115 items in the questionnaire, 11 items represented dairy products. Data was analysed by means of a general linear model using IBM SPSS Statistics software. Preference for milk was lower in the elderly group than the other groups (P P < 0.01. The overall preference for dairy products (21.6 was lower than the average preference for all foods on the list (22.5. The cross-sectional study revealed intergenerational differences in preferences for specific dairy products, which were most marked in case of cream, processed cheese, blue cheese, and buttermilk. The knowledge of these differences might help promote more focused action at the community level directed at increasing the overall consumption of dairy products in the population.

  9. Substitutions between dairy product subgroups and risk of type 2 diabetes

    DEFF Research Database (Denmark)

    Ibsen, Daniel B; Laursen, Anne Sofie D; Lauritzen, Lotte

    2017-01-01

    The aim of this study was to investigate the associations for specified substitutions between different subgroups of dairy products and the risk of type 2 diabetes. We used data from the Danish Diet, Cancer and Health cohort including 54 277 men and women aged 50-64 years at baseline. Information...... regarding intake of dairy products was obtained from a validated FFQ, and cases of type 2 diabetes were identified through the Danish National Diabetes Register. Cox proportional hazards regressions were used to estimate associations. During a median follow-up of 15·3 years, 7137 cases were identified. Low......-fat yogurt products in place of whole-fat yogurt products were associated with a higher rate of type 2 diabetes (hazard ratio (HR) 1·17; 95 % CI 1·06, 1·29) per serving/d substituted. Whole-fat yogurt products in place of low-fat milk, whole-fat milk or buttermilk were associated with a lower rate of type 2...

  10. Cell Surface Properties of Lactococcus lactis Reveal Milk Protein Binding Specifically Evolved in Dairy Isolates

    Directory of Open Access Journals (Sweden)

    Mariya Tarazanova

    2017-09-01

    Full Text Available Surface properties of bacteria are determined by the molecular composition of the cell wall and they are important for interactions of cells with their environment. Well-known examples of bacterial interactions with surfaces are biofilm formation and the fermentation of solid materials like food and feed. Lactococcus lactis is broadly used for the fermentation of cheese and buttermilk and it is primarily isolated from either plant material or the dairy environment. In this study, we characterized surface hydrophobicity, charge, emulsification properties, and the attachment to milk proteins of 55 L. lactis strains in stationary and exponential growth phases. The attachment to milk protein was assessed through a newly developed flow cytometry-based protocol. Besides finding a high degree of biodiversity, phenotype-genotype matching allowed the identification of candidate genes involved in the modification of the cell surface. Overexpression and gene deletion analysis allowed to verify the predictions for three identified proteins that altered surface hydrophobicity and attachment of milk proteins. The data also showed that lactococci isolated from a dairy environment bind higher amounts of milk proteins when compared to plant isolates. It remains to be determined whether the alteration of surface properties also has potential to alter starter culture functionalities.

  11. The antimicrobial role of probiotics in the oral cavity in humans and dogs

    Directory of Open Access Journals (Sweden)

    Csilla Zambori

    2014-05-01

    Full Text Available Probiotics have been defined in 2001 by the World Health Organization (WHO and Food and Agriculture Organization of the United Nations (FAO as "live microorganisms, and as the main bacteria that administered in adequate amounts in humans and animals have beneficial effects on the health of the host". Probiotics are single or mixed cultures of live and non-pathogenic microorganisms that are found in foods (especially acidic dairy yoghurt, kefir, buttermilk, cheese or in nutritional supplements on the form of tablets, capsules or powder. These bacteria have to belong to the normal microbial flora of the host to withstand acidity, to survive the intestinal transit, to adhere to the intestinal mucosa, to produce antimicrobial substances and to maintain the health of the host.  The most often strains that are used as probiotics are: Lactobacillus, Bifidobacterium and Streptococcus. The objective of this study is to reveal the importance of probiotics on the health of oral cavity in humans and dogs.

  12. The Effect of Modified Eggs and an Egg-Yolk Based Beverage on Serum Lutein and Zeaxanthin Concentrations and Macular Pigment Optical Density: Results from a Randomized Trial

    Science.gov (United States)

    Kelly, Elton R.; Plat, Jogchum; Haenen, Guido R. M. M.; Kijlstra, Aize; Berendschot, Tos T. J. M.

    2014-01-01

    Increasing evidence suggests a beneficial effect of lutein and zeaxanthin on the progression of age-related macular degeneration. The aim of this study was to investigate the effect of lutein or zeaxanthin enriched eggs or a lutein enriched egg-yolk based buttermilk beverage on serum lutein and zeaxanthin concentrations and macular pigment levels. Naturally enriched eggs were made by increasing the levels of the xanthophylls lutein and zeaxanthin in the feed given to laying hens. One hundred healthy volunteers were recruited and randomized into 5 groups for 90 days. Group one added one normal egg to their daily diet and group two received a lutein enriched egg-yolk based beverage. Group three added one lutein enriched egg and group four one zeaxanthin enriched egg to their diet. Group five was the control group and individuals in this group did not modify their daily diet. Serum lutein and zeaxanthin concentrations and macular pigment densities were obtained at baseline, day 45 and day 90. Macular pigment density was measured by heterochromatic flicker photometry. Serum lutein concentration in the lutein enriched egg and egg yolk-based beverage groups increased significantly (plutein or zeaxanthin enriched egg yolks as well as an egg yolk-based beverage show increases in serum lutein and zeaxanthin levels that are comparable with a daily use of 5 mg supplements. Trial Registration ClinicalTrials.gov NCT00527553 PMID:24675775

  13. The distribution of fat in dried dairy particles determines flavor release and flavor stability.

    Science.gov (United States)

    Park, C W; Drake, M A

    2014-04-01

    Dried dairy ingredients are utilized in various food and beverage applications for their nutritional, functional, and sensory properties. Dried dairy ingredients include milk powders of varying fat content and heat treatment and buttermilk powder, along with both milk and whey proteins of varying protein contents. The flavor of these ingredients is the most important characteristic that determines consumer acceptance of the ingredient applications. Lipid oxidation is the main mechanism for off-flavor development in dried dairy ingredients. The effects of various unit operations on the flavor of dried dairy ingredients have been investigated. Recent research documented that increased surface free fat in spray dried WPC80 was associated with increased lipid oxidation and off-flavors. Surface free fat in spray-dried products is fat on the surface of the powder that is not emulsified. The most common emulsifiers present in dried dairy ingredients are proteins and phospholipids. Currently, only an association between surface free fat and lipid oxidation has been presented. The link between surface free fat in dried dairy ingredients and flavor and flavor stability has not been investigated. In this review, some hypotheses for the role of surface free fat on the flavor of dried dairy ingredients are presented along with proposed mechanisms. © 2014 Institute of Food Technologists®

  14. Energy Conservation Study on Darigold Fluid Milk Plant, Issaquah, Washington.

    Energy Technology Data Exchange (ETDEWEB)

    Seton, Johnson & Odell, Inc.

    1985-01-15

    This report presents the findings of an energy study done at Darigold dairy products plant in Issaquah, Washington. The study includes all electrical energy using systems at the plant, but does not address specific modifications to process equipment or the gas boilers. The Issaquah Darigold plant receives milk and cream, which are stored in large, insulated silos. These raw products are then processed into butter, cottage cheese, buttermilk, yogurt, sour cream, and powdered milk. This plant produces the majority of the butter used in the state of Washington. The Issaquah plant purchases electricity from Puget Sound Power and Light Company. The plant is on Schedule 31, primary metering. The plant provides transformers to step down the voltage to 480, 240, and 120 volts as needed. Based on utility bills for the period from July 1983 through July 1984, the Issaquah Darigold plant consumed 7,134,300 kWh at a total cost of $218,703.78 and 1,600,633 therms at a total cost of $889,687.48. Energy use for this period is shown in Figures 1.1 to 1.5. Demand charges account for approximately 23% of the total electrical bill for this period, while reactive charges account for less than 0.5%. The electrical usage for the plant was divided into process energy uses, as summarized in Figure 1.2. This breakdown is based on a 311-day processing schedule, with Sunday clean-up and holidays composing the 54 days of downtime.

  15. Dietary habits changes and quality of life in patients undergoing chemotherapy for epithelial ovarian cancer.

    Science.gov (United States)

    Mardas, Marcin; Jamka, Małgorzata; Mądry, Radosław; Walkowiak, Jarosław; Krótkopad, Marietta; Stelmach-Mardas, Marta

    2015-04-01

    The aim of this study was to evaluate dietary habit changes in patients undergoing chemotherapy for epithelial ovarian cancer. Sixty one patients undergoing chemotherapy for epithelial ovarian cancer were enrolled to the study and 44 completed. The dietary intake was evaluated by 7-day food records, and the changes in dietary intake and food-preparing methods were estimated based on a 101-item semiquantitative food frequency questionnaire. Nutritional status was checked with the use of body weight and height, waist and hip circumferences, skinfolds and subjective global assessment tool. Quality of life was measured with the use of EORTC QLQ-C30 and EORTC QLQ-OV28. Despite high average body mass index (BMI) (26.7-28.0 kg/m(2)), malnutrition risk was observed in 43.7 and 10.7 % of patients receiving first-line and subsequent-line chemotherapy, respectively (p life did not differ between the studied groups. A lot of dietary habits changes were observed. Women undergoing subsequent-line chemotherapy consumed more frequently rye bread, pasta, buttermilk, vegetable, fruit, oils, nuts, and juices. Women undergoing first-line chemotherapy consumed more milk, cottage cheese, cream, eggs, fish and seafood, meat offal, salty snacks, and jam. Additionally, women undergoing subsequent-line chemotherapy more often applied cooking in water (p habits in a pro healthy direction, and these changes are more expressed in patients undergoing subsequent-line chemotherapy.

  16. AHP 21: Sacred Dairies, Dairymen, and Buffaloes of the Nilgiri Mountains in South India

    Directory of Open Access Journals (Sweden)

    Anthony R. Walker

    2012-12-01

    Full Text Available Approximately 1,500 Toda people inhabit the Nilgiri Mountains in south India. Arguably the most remarkable characteristic of Toda culture is the sacred nature of the husbandry of herds of long-horned mountain water buffaloes. No other community in India has so single-mindedly focused its ritual attention on one particular animal species. Every important task associated with the buffalo herds – milking, milk-processing, giving salt, naming, seasonal migrations, burning pastures, introducing new equipment into the dairies, etc. – has been embellished with ritual. Todas make a clear-cut distinction between temple and domestic buffaloes. Ordinary men (but not women herd the latter, whose milk and milk-products (buttermilk, butter, and clarified butter, but not flesh (since the community espouses vegetarianism may be consumed, bartered, or sold without restriction. Males who are responsible for herding temple buffaloes conduct their daily lives in a manner preserving greater ritual purity than ordinary men. Moreover, they are not just dairymen, but also the community's priests. They must guard the ritual purity of the dairies they serve, and all that is in them, for these are the Todas' temples – sacred places, infused with divinity.

  17. Minerals and antinutrients profile of rabadi after different traditional preparation methods.

    Science.gov (United States)

    Gupta, Vineeta; Nagar, Ranjana

    2014-08-01

    Rabadi is a cereal and buttermilk based traditional fermented recipe of western region of India. There are many traditional preparation methods, which may alter biochemical composition of rabadi, therefore, in the present study, role of traditional processings (cooking, fermentation, dehulling, utensil, preparation methods and cereals) on minerals and antinutrients of pearl millet, wheat flour and refined wheat flour rabadi was investigated on fresh weight basis. Results showed that the process of cooking and fermentation enhanced minerals (Ca, Fe and P) in all types of rabadi samples at different levels of significance, while antinutrients (phytic acid, total phenols and oxalates) reflected a declining trend. Intercomparison of different types of rabadies exhibited that fermented- cooked -fermented samples were better than cooked -fermented rabadies. Dehulling caused a loss of minerals, but antinutrients were also degraded after dehulling; therefore dehulled sample showed very good nutritional profile after fermentation. Earthen pot rabadi samples presented better biochemical composition than rabadies prepared in steel pot. Intercomparison of different cereals based rabadies reflected superior position of fermented -cooked- fermented pearl millet flour rabadi than cooked- fermented pearl millet flour rabadi, wheat and refined wheat flour rabadi samples.

  18. Is there a role for dynamic swallowing MRI in the assessment of gastroesophageal reflux disease and oesophageal motility disorders?

    Energy Technology Data Exchange (ETDEWEB)

    Kulinna-Cosentini, Christiane; Koelblinger, C.; Ba-Ssalamah, A.; Weber, M.; Kleinhansl, P. [Medical University of Vienna, Department of Radiology, Vienna (Austria); Schima, W. [Abteilung fuer Radiologie und bildgebende Diagnostik, KH Goettlicher Heiland, Vienna (Austria); Lenglinger, J.; Riegler, M.; Cosentini, E.P. [Medical University of Vienna, Department of Surgery, Vienna (Austria); Bischof, G. [Hospital St. Josef, Department of Surgery, Vienna (Austria)

    2012-02-15

    To evaluate the diagnostic value of dynamic MRI swallowing in patients with symptoms of Gastroesophageal Reflux Disease (GERD). Thirty-seven patients (17 m/20f) with typical signs of GERD underwent MR swallowing in the supine position at 1.5 T with a phased-array body coil. Using dynamic, gradient echo sequences (B-FFE) in the coronal, sagittal and axial planes, the bolus passages of buttermilk spiked with gadolinium chelate were tracked. MRI, pH-metry and manometry were performed within 31 days and results were compared. MRI results were concordant with pH-metry in 82% (23/28) of patients diagnosed with abnormal oesophageal acid exposure by pH-metry. Five patients demonstrated typical symptoms of GERD and had positive findings with pH monitoring, but false negative results with MRI. In four of six patients (67%), there was a correct diagnosis of oesophageal motility disorder, according to manometric criteria, on dynamic MRI. The overall accuracy of MRI diagnoses was 79% (27/34). A statistically significant difference was found between the size of hiatal hernia, grade of reflux in MRI, and abnormal acid exposure on pH-monitoring. MR fluoroscopy may be a promising radiation-free tool in assessing the functionality and morphology of the GE junction. (orig.)

  19. Movement patterns of Brook Trout in a restored coastal stream system in southern Massachusetts

    Science.gov (United States)

    Snook, Erin L.; Letcher, Benjamin H.; Dubreuil, Todd L.; Zydlewski, Joseph D.; O'Donnell, Matthew J.; Whiteley, Andrew R.; Hurley, Stephen T.; Danylchuk, Andy J.

    2016-01-01

    Coastal Brook Trout (Salvelinus fontinalis) populations are found from northern Canada to New England. The extent of anadromy generally decreases with latitude, but the ecology and movements of more southern populations are poorly understood. We conducted a 33-month acoustic telemetry study of Brook Trout in Red Brook, MA, and adjacent Buttermilk Bay (marine system) using 16 fixed acoustic receivers and surgically implanting acoustic transmitters in 84 individuals. Tagged Brook Trout used the stream, estuary (50% of individuals) and bay (10% of individuals). Movements into full sea water were brief when occurring. GAMM models revealed that transitions between habitat areas occurred most often in spring and fall. Environmental data suggest that use of the saline environment is limited by summer temperatures in the bay. Movements may also be related to moon phase. Compared to more northern coastal populations of Brook Trout, the Red Brook population appears to be less anadromous overall, yet the estuarine segment of the system may have considerable ecological importance as a food resource.

  20. Comparison of molecular techniques with other methods for identification and enumeration of probiotics in fermented milk products.

    Science.gov (United States)

    Bagheripoor-Fallah, Niloofar; Mortazavian, Amir; Hosseini, Hedayat; Khoshgozaran-Abras, Sadegh; Rad, Aziz Homayouni

    2015-01-01

    Nowadays, an increasing attention is being given to fermented milk products including yogurt, kefir, buttermilk, and acidophilus milk. Fermented milks, especially the ones containing probiotics, are claimed to be useful for health of host (such as intestinal- and immune-associated diseases). Their healthful effects could be significantly enhanced by incorporating probiotic microorganisms; those have healthful advantages for host when consumed in an appropriate viable number in food products. Probiotic dairy products have stepped to the market and are being commercially produced under various brand names. In addition, these products are legislatively obliged to be labeled for the microorganisms contained. Therefore, identification and enumeration of their microorganisms are a cause of concern. Several culture-dependent methods have been introduced and used to identify the microorganisms, in which the researchers have experienced multiple difficulties. Thereby, molecular approaches were present as an alternative, offering advantages such as accuracy, sensitivity, specificity, and speed. This article reviews the molecular approaches employed for identification and enumeration of probiotics in fermented milk products.

  1. MRI patterns of Nissen fundoplication: normal appearance and mechanisms of failure

    Energy Technology Data Exchange (ETDEWEB)

    Kulinna-Cosentini, Christiane; Ba-Ssalamah, Ahmed [Medical University of Vienna, Department of Biomedical Imaging and Image-guided Therapy, Vienna (Austria); Schima, Wolfgang [Krankenhaus der Barmherzigen Schwestern Wien und Sankt Josef Krankenhaus, Department of Radiology, Krankenhaus Goettlicher Heiland, Vienna (Austria); Cosentini, Enrico P. [Medical University of Vienna, Department of Surgery, Vienna (Austria)

    2014-09-15

    The purpose of the study was to assess the role of MR fluoroscopy in the evaluation of post-surgical conditions of Nissen fundoplication due to gastro-oesophageal reflux disease (GERD). A total of 29 patients (21 patients with recurrent/persistent symptoms and eight asymptomatic patients as the control group) underwent MRI of the oesophagus and gastro-oesophageal junction (GEJ) at 1.5 T. Bolus transit of a buttermilk-spiked gadolinium mixture was evaluated with T2-weighted half-Fourier acquisition single-shot turbo spin-echo (HASTE) and dynamic gradient echo sequences (B-FFE) in three planes. The results of MRI were compared with intraoperative findings, or, if the patients were treated conservatively, with endoscopy, manometry, pH-metry and barium swallow. MRI was able to determine the position of fundoplication wrap in 27/29 cases (93 % overall accuracy) and to correctly identify 4/6 malpositions (67 %), as well as all four wrap disruptions. All five stenoses in the GEJ were identified and could be confirmed intraoperatively or during dilatation. MRI correctly visualized three cases with motility disorders, which were manometrically confirmed as secondary achalasia. Three patients showed signs of recurrent reflux without anatomical failure. MRI is a promising diagnostic method to evaluate morphologic integrity of Nissen fundoplication and functional disorders after surgery. (orig.)

  2. DAYA SAING PRODUK TURUNAN SUSU INDONESIA DI PASAR DUNIA

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    Lina Yanti

    2012-06-01

    Full Text Available ABSTRACTThis research purposes were (1 to measures the competitiveness of Indonesian milk derivative product in international market based on its comparative advantage, (2 to analyze the dynamics of Indonesian milk and also to analyze the commodity’s competitive position in the international market through its dynamic export product performance, (3 to analyze dominant factors that influencing Indonesian dairy export growth based on constant market share analysis. The analysis methods used to measure the competitiveness of Indonesian milk in this research are based on revealed comparative advantage analysis, Export product dynamic analysis (EPD, and constant market share analysis. The result from RCA showed that the Indonesian milk derivative products which are Milk not concentrated nor sweetened 1–6% fat (HS 040120, Milk and cream, concentrated or sweetened (HS 0402 and Buttermilk, curdled milk, cream, kephir, etc (HS 040390 do not have comparative advantage but for Milk and cream powder unsweetened > 1,5%  fat (HS 040221, Milk and cream nes sweetened or concentrated (HS 040299 and Cereal, flour, starch, milk preparations and products (HS19 have comparative advantage. The EPD found that all Indonesian milk derivative products are included in the Rising Star position. The result test using CMS analysis concluded that the most significant factor which affect the export growth for Indonesian HS 040390 and HS 0402 derivative products are the import growth effect, HS 19 is mainly dominated by commodity composition effect, and the export growth for the rest derivative products are dominated with the competitiveness effect. Therefore, it needs to be implemented efforts to enhance the competitiveness of dairy derived products IndonesiaKeywords: milk, competitiveness, revealed comparative advantage (RCA, export product dynamic (EPD, constant market share analysis (CMSAABSTRAKPenelitian ini bertujuan (1 menganalisis daya saing komoditas susu

  3. Selection of indigenous Lactobacillus paracasei CD4 and Lactobacillus gastricus BTM 7 as probiotic: assessment of traits combined with principal component analysis.

    Science.gov (United States)

    Sharma, K; Mahajan, R; Attri, S; Goel, G

    2017-05-01

    The population of the Himalayan region is known to consume a variety of fermented and nonfermented foods and as a result they have been benefited in terms of overall health, because of the associated beneficial microbes. Therefore, the focus of the present study was to identify new strains of lactic acid bacteria (LAB) from dairy products such as milk (cow, goat, buffalo) and fermented products (curd and buttermilk) with properties suitable for use as probiotic cultures. A total of 75 isolates tentatively identified as LAB from 100 samples were initially screened for production of β-haemolysin as indicators of virulence which resulted in 38 isolates with no haemolytic activity. Further subtractive screening based on resistance to gastrointestinal tract barriers (acid and bile salts) resulted in the selection of the eight most promising strains. All these eight strains were resistant to pH 2·0, 1% bile concentration and pancreatin (1 mg l-1 ). Among the eight isolates, three isolates were identified as Brevibacillus thermoruber and the others as Brevibacillus aydinogluensis, Lactobacillus gastricus, L. paracasei, Enterococcus sp. Weisella confusa based on 16S rDNA region. Among these isolates, L. paracasei CD4 and L. gastricus BTM7 indicated maximum tolerance to simulated gastric environment. Both the isolates possessed highest score for cell surface hydrophobicity, cell autoaggregation, adherence to Caco-2 cell lines and antimicrobial activity against clinical isolates of Escherichia coli and Shigella sp. comparable to standard strain of Lactobacillus rhamnosus GG. Further principal component analysis and clustering analysis based on Euclidean Similarity index of probiotic characters revealed that L. paracasei strain CD4 and L. gastricus strain BTM7 were placed closest to reference strain L. rhamnosus GG and were therefore identified as most promising probiotic candidate cultures. These characteristics suggest that these strains could be excellent candidates

  4. Comparative evaluation of eleven commercial DNA extraction kits for real-time PCR detection of Bacillus anthracis spores in spiked dairy samples.

    Science.gov (United States)

    Mertens, Katja; Freund, Lisa; Schmoock, Gernot; Hänsel, Christoph; Melzer, Falk; Elschner, Mandy C

    2014-01-17

    Spores of Bacillus anthracis are highly resistant and can survive conditions used for food preservation. Sample size and complexity represent the major hurdles for pathogen detection in food-related settings. Eleven commercial DNA extraction kits were evaluated for detection of B. anthracis spores by quantitative real-time PCR (qPCR) in dairy products. DNA was extracted from serial dilutions of B. anthracis spores in milk powder, cream cheese, whole milk and buttermilk. Three kits (QIAamp DNA mini kit, Invisorb Food kit I and II) were determined to produce the lowest limit of detections (LODs) with equally good performance. These kits employed lysozyme and proteinase K treatments or proteinase K in combination with cethyltrimethylamonium bromide-mediated (CTAB) precipitation of cell debris for cell disruption and DNA release. The LODs for these three kits were determined as 10(2) spores/ml of distilled water, 10(3)s pores/20 mg of powdered milk and 10(4) spores/100 mg of cream cheese, respectively. Performance testing of the QIAamp DNA mini kit demonstrated a good reproducibility and appropriate detection limits from 10(3)/ml for butter milk, 10(4)/ml for whole milk and 10(4)/100 mg for low fat cream cheese. However, DNA extraction efficiency was strongly inhibited by cream cheese with higher fat contents with an increased LOD of 10(6)/100 mg spores. This study demonstrated that qPCR detection depends directly on the appropriate DNA extraction method for an individual food matrix and bacterial agent. Copyright © 2013 Elsevier B.V. All rights reserved.

  5. Constipation is relieved more by rye bread than wheat bread or laxatives without increased adverse gastrointestinal effects.

    Science.gov (United States)

    Holma, Reetta; Hongisto, Sanna-Maria; Saxelin, Maija; Korpela, Riitta

    2010-03-01

    Rye bread and lactobacilli modify the colonic environment and have the potential to relieve constipation and could be a safe and convenient alternative to laxatives. The effects of rye bread and cultured buttermilk with Lactobacillus rhamnosus GG (LGG) on bowel function and colon metabolism were investigated and compared with laxatives in 51 constipated adults. They were randomized to receive whole-grain rye bread (minimum 240 g/d), LGG (2 x 10(10) colony-forming units/d), whole-grain rye bread (minimum 240 g/d) + LGG (2 x 10(10) colony-forming units/d), white wheat bread (maximum 192 g/d), or laxatives (as usual for a participant) for 3 wk. Participants recorded their dietary habits, bowel function, and gastrointestinal symptoms. Fecal weight, pH, SCFA and bacterial enzyme activities, total intestinal transit time (TITT), and breath hydrogen were determined. Rye bread, compared with white wheat bread, shortened TITT by 23% (P = 0.040), increased weekly defecations by 1.4 (P = 0.014), softened feces [odds ratio (OR) 3.98; P = 0.037], eased defecation (OR 5.08; P = 0.018), increased fecal acetic acid and butyric acid contents by 24% (P = 0.044) and 63% (P bread reduced TITT by 41% (P = 0.006), fecal beta-glucuronidase activity by 38% (P = 0.033), and fecal pH by 0.31 units (P = 0.006). LGG did not relieve constipation or significantly affect colonic metabolism. Gastrointestinal adverse effects did not significantly differ among the study groups. In conclusion, rye bread relieves mild constipation and improves colonic metabolism compared with white wheat bread and commonly used laxatives without increasing gastrointestinal adverse effects.

  6. Effect of Exopolysaccharides on Phage-Host Interactions in Lactococcus lactis

    Science.gov (United States)

    Deveau, Hélène; Van Calsteren, Marie-Rose; Moineau, Sylvain

    2002-01-01

    In this study, we report that Lactococcus lactis strains producing exopolysaccharides (EPS) are sensitive to virulent phages. Eight distinct lytic phages (Q61 to Q68) specifically infecting Eps+ strains were isolated in 47 buttermilk samples obtained from 13 North American factories. The eight phages were classified within the 936 species by the multiplex PCR method, indicating that these phages are not fundamentally distinct from those infecting Eps− L. lactis strains. The host range of these phages was determined with 19 Lactococcus strains, including 7 Eps+ and 12 Eps− cultures. Three phages (Q62, Q63, and Q64) attacked only the Eps+ strain SMQ-419, whereas the five other phages (Q61, Q65, Q66, Q67, and Q68) infected only the Eps+ strain SMQ-420. The five other Eps+ strains (H414, MLT2, MLT3, SMQ-461, and SMQ-575) as well as the 12 Eps− strains were insensitive to these phages. The monosaccharide composition of the polymer produced by the seven Eps+ strains was determined. The EPS produced by strains MLT3, SMQ-419, and SMQ-575 contained glucose, galactose, and rhamnose. The EPS fabricated by H414 contained only galactose. The EPS made by MLT2, SMQ-420, and SMQ-461 contained glucose and galactose. These findings indicate that the sugar composition of the EPS has no effect on phage sensitivity. The plasmid encoding the eps operon was cured from the two phage-sensitive strains. The cured derivatives were still phage sensitive, which indicates that EPS are not necessary for phage infection. Phage adsorption assays showed that the production of EPS does not confer a significant phage resistance phenotype. PMID:12200288

  7. Geohydrologic conditions at the nuclear-fuels reprocessing plant and waste-management facilities at the Western New York Nuclear Service Center, Cattaraugus County, New York

    Science.gov (United States)

    Bergeron, M.P.; Kappel, W.M.; Yager, R.M.

    1987-01-01

    A nuclear-fuel reprocessing plant, a high-level radioactive liquid-waste tank complex, and related waste facilities occupy 100 hectares (ha) within the Western New York Nuclear Service Center near West Valley, N.Y. The facilities are underlain by glacial and postglacial deposits that fill an ancestrial bedrock valley. The main plant facilities are on an elevated plateau referred to as the north plateau. Groundwater on the north plateau moves laterally within a surficial sand and gravel from the main plant building to areas northeast, east, and southeast of the facilities. The sand and gravel ranges from 1 to 10 m thick and has a hydraulic conductivity ranging from 0.1 to 7.9 m/day. Two separate burial grounds, a 4-ha area for low-level radioactive waste disposal and a 2.9-ha area for disposal of higher-level waste are excavated into a clay-rich till that ranges from 22 to 28 m thick. Migration of an organic solvent from the area of higher level waste at shallow depth in the till suggests that a shallow, fractured, oxidized, and weathered till is a significant pathway for lateral movement of groundwater. Below this zone, groundwater moves vertically downward through the till to recharge a lacustrine silt and fine sand. Within the saturated parts of the lacustrine unit, groundwater moves laterally to the northeast toward Buttermilk Creek. Hydraulic conductivity of the till, based on field and laboratory analyses , ranges from 0.000018 to 0.000086 m/day. (USGS)

  8. Dietary krill oil supplementation reduces hepatic steatosis, glycemia, and hypercholesterolemia in high-fat-fed mice.

    Science.gov (United States)

    Tandy, Sally; Chung, Rosanna W S; Wat, Elaine; Kamili, Alvin; Berge, Kjetil; Griinari, Mikko; Cohn, Jeffrey S

    2009-10-14

    Krill oil (KO) is rich in n-3 fatty acids that are present in phospholipids rather than in triglycerides. In the present study, we investigated the effects of dietary KO on cardiometabolic risk factors in male C57BL/6 mice fed a high-fat diet. Mice (n = 6-10 per group) were fed for 8 weeks either: (1) a nonpurified chow diet (N); (2) a high-fat semipurified diet containing 21 wt % buttermilk + 0.15 wt % cholesterol (HF); (3) HF supplemented with 1.25 wt % KO (HFKO1.25); (4) HF with 2.5 wt % KO (HFKO2.5); or (5) HF with 5 wt % KO (HFKO5.0). Dietary KO supplementation caused a significant reduction in liver wt (i.e., hepatomegaly) and total liver fat (i.e., hepatic steatosis), due to a dose-dependent reduction in hepatic triglyceride (mean +/- SEM: 35 +/- 6, 47 +/- 4, and 51 +/- 5% for HFKO1.25, -2.5, and -5.0 vs HF, respectively, P < 0.001) and cholesterol (55 +/- 5, 66 +/- 3, and 71 +/- 3%, P < 0.001). Serum cholesterol levels were reduced by 20 +/- 3, 29 +/- 4, and 29 +/- 5%, and blood glucose was reduced by 36 +/- 5, 34 +/- 6, and 42 +/- 6%, respectively. Serum adiponectin was increased in KO-fed animals (HF vs HFKO5.0: 5.0 +/- 0.2 vs 7.5 +/- 0.6 microg/mL, P < 0.01). These results demonstrate that dietary KO is effective in improving metabolic parameters in mice fed a high-fat diet, suggesting that KO may be of therapeutic value in patients with the metabolic syndrome and/or nonalcoholic fatty liver disease.

  9. Alternative nutrient sources for biotechnological use of Sporosarcina pasteurii.

    Science.gov (United States)

    Cuzman, Oana Adriana; Richter, Katharina; Wittig, Linda; Tiano, Piero

    2015-06-01

    The potential use of Sporosarcina pasteurii in possible biotechnological applications on a large scale (ground improvement, consolidation of building structures and ornamental stone, or in developing bio-materials for the building industry), is based on its ability to produce high amounts of carbonate in a short period of time via urea hydrolysis. Industrial biomass production would have a low environmental impact and would be most economical if the standard growth media could be replaced with alternative nutrient sources, such as byproducts or wastes from other industries, or other low cost ingredients. The use of cost effective ingredients must guarantee ureolytic activities and growth conditions that are comparable to those resulting from the standard nutrient medium. In this work, three types of alternative media were tested for growing the ureolytic active bacteria S. pasteurii: (1) alternative nutrient sources such as industrial wastes resulting from the dairy and brewery industries, (2) fertilizer urea as an alternative urea substitute, and (3) different types of poultry manure based fertilizers as nutrient and urea substitutes. The comparison between the standard media, the nutrient alternatives and urea substitutes was possible by taking the protein concentration and nitrogen content into account. Bacterial activity was evaluated in terms of biomass changes over time (CFU, optical density, ATP measurements) and indirect estimation of the enzyme production (Nessler assay, conductivity measurement). The results revealed that some of the dairy wastes tested, such as whey and buttermilk, are potential alternative nutrients for bacterial development, while the urea fertilizer is perfectly suitable as an economical substitute for pure laboratory grade urea.

  10. Elucidation of enterotoxigenic Bacillus cereus outbreaks in Austria by complementary epidemiological and microbiological investigations, 2013.

    Science.gov (United States)

    Schmid, Daniela; Rademacher, Corinna; Kanitz, Elisabeth Eva; Frenzel, Elrike; Simons, Erica; Allerberger, Franz; Ehling-Schulz, Monika

    2016-09-02

    Identifying Bacillus cereus as the causative agent of a foodborne outbreak still poses a challenge. We report on the epidemiological and microbiological investigation of three outbreaks of food poisoning (A, B, and C) in Austria in 2013. A total of 44% among 32 hotel guests (A), 22% among 63 employees (B) and 29% among 362 residents of a rehab clinic (C) fell sick immediately after meal consumption. B. cereus isolated from left overs or retained samples from related foods were characterized by toxin gene profiling, and molecular typing using panC sequencing and M13-PCR typing (in outbreak A and C). We identified two B. cereus strains in outbreak A, and six B. cereus strains, each in outbreak B and C; we also found Staphylococcus aureus and staphylococcal enterotoxins in outbreak A. The panC sequence based phylogenetic affiliation of the B. cereus strains, together with findings of the retrospective cohort analyses, helped determining their etiological role. Consumption of a mashed potatoes dish in outbreak A (RR: ∞), a pancake strips soup in outbreak B (RR 13.0; 95% CI 1.8-93.0) and for outbreak C of a fruit salad (RR 1.50; 95% CI 1.09-2.00), deer ragout (RR: 1.99; 95% CI 1.23-3.22) and a cranberry/pear (RR 2.46; 95% CI 1.50-4.03)were associated with increased risk of falling sick. An enterotoxigenic strain affiliated to the phylogenetic group with the highest risk of food poisoning was isolated from the crème spinach and the strawberry buttermilk, and also from the stool samples of the one B. cereus positive outbreak case-patient, who ate both. Our investigation of three food poisoning outbreaks illustrates the added value of a combined approach by using epidemiological, microbiological and genotyping methods in identifying the likely outbreak sources and the etiological B. cereus strains. Copyright © 2016 Elsevier B.V. All rights reserved.