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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. 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

  3. 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.

  4. Effect of Buttermilk on the Physicochemical, Rheological, and Sensory Qualities of Pan and Pita Bread

    OpenAIRE

    Al-Jahani, Amani H.

    2017-01-01

    The aim of this study was to evaluate the influence of buttermilk on the physicochemical and sensory attributes of pan and pita breads. Different amounts of buttermilk (30, 60, and 100% of added water) were mixed with other ingredients of pan and pita bread formulations. The doughs and bread were analyzed for rheological, physicochemical, and sensory qualities. The results demonstrated that incorporation of different concentrations of buttermilk in bread formulations progressively enhanced wa...

  5. 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.

  6. 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

  7. 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 yogurts. © 2016 Institute of Food Technologists®

  8. ANALYSIS OF A NEW DIAFILTRATION METHOD OF CLEANING BUTTERMILK FROM LACTOSE WITH MINERAL COMPOSITION PRESERVED

    Directory of Open Access Journals (Sweden)

    S. Bondar

    2018-04-01

    Full Text Available Removing lactose from buttermilk and other dairy products is a topical problem, as there is a significant increase in morbidity rates due to lactose intolerance. In many cases, milk and dairy products containing lactose can not be completely excluded from the diet. These products have a number of valuable components. There are several ways to remove lactose from milk or other dairy products. They are based on separation methods of processing and on the use of enzymes. Among the separation methods, membrane treatment, including diafiltration, is of particular importance. A technique of engineering calculation of cleaning an ultrafiltration buttermilk concentrate is suggested. As a solvent that reduces the concentration of lactose, a nanofiltrate permeate of buttermilk ultrafiltration is used. This method allows preserving the chemical composition of the concentrate with lactose effectively removed. Basing on the experimental data of membrane productivity and their selectivity for lactose, the main characteristics of diafiltration are calculated for various practical applications. For practical purposes, it is advisable to use a buttermilk permeate nanofiltrate using highly selective lactose membranes. Selectivity for salts should be minimal. When comparing the different diafiltration variants, the most suitable is a periodic method, with continuous dilution, and a continuous method with a crossflow and reverse flow of the nanofiltrate. The smallest аmount of a nanofiltrate is observed in the case of a continuous countercurrent. The time for diafiltration treatment depends on the membrane’s specific parameters, process operating parameters, and the selected lactose purification variant. The most cost-effective is the continuous variant with a countercurrent nanofiltrate. However, it can not be recommended because of the considerable duration of the process. The suggested technique for calculating diafiltration allows quick evaluation of

  9. 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.

  10. 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%.

  11. "A Fly in the Buttermilk": Descriptions of University Life by Successful Black Undergraduate Students at a Predominately White Southeastern University

    Science.gov (United States)

    Davis, Mitzi; Dias-Bowie, Yvonne; Greenberg, Katherine; Klukken, Gary; Pollio, Howard R.; Thomas, Sandra P.; Thompson, Charles L.

    2004-01-01

    "And so a lot of times I felt out of place, because you see all white faces. You know I'm the only fly in the buttermilk, so that took some getting used to ..." These words, shared by a black student during an interview for the present study, poignantly reflect the essence of the experience of being a minority student on a predominately white…

  12. Sediment and radionuclide transport in rivers. Summary report, field sampling program for Cattaraugus and Buttermilk Creeks, New York

    International Nuclear Information System (INIS)

    Walters, W.H.; Ecker, R.M.; Onishi, Y.

    1982-11-01

    A three-phase field sampling program was conducted on the Buttermilk-Cattaraugus Creek system 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. Phase 1 of the sampling program was conducted during November and December 1977; Phase 2 during September 1978; and Phase 3 during April 1979. Bed sediment, suspended sediment, and water samples were collected over a 45-mile reach of the creek system. Bed sediment samples were also collected at the mouth of Cattaraugus Creek in Lake Erie. A fourth sampling trip was conducted during May 1980 to obtain supplementary channel geometry data and flood plain sediment samples. Radiological analysis of these samples included gamma ray spectrometry analysis, and radiochemical separation and analysis of Sr-90, Pu-238, Pu-239,240, Am-241 and Cm-244. Tritium analysis was also performed on water samples. Based on the evaluation of radionuclide levels in Cattaraugus and Buttermilk Creeks, the Nuclear Fuel Services facility at West Valley, New York, may be the source of Cs-137, Sr-90, CS-134, Co-60, Pu-238, Pu-239,240, Am-241, Cm-244 and tritium found in the bed sediment, suspended sediment and water of Buttermilk and Cattaraugus Creeks

  13. Sediment and radionuclide transport in rivers. Phase 3. Field sampling program for Cattaraugus and Buttermilk Creeks, New York

    International Nuclear Information System (INIS)

    Ecker, R.M.; Walters, W.H.; Onishi, Y.

    1982-08-01

    A field sampling program was conducted on Cattaraugus and Buttermilk Creeks, New York during April 1979 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. Bed sediment, suspended sediment and water samples were collected during unsteady flow conditions over a 45 mile reach of stream channel. Radiological analysis of these samples included gamma ray spectrometry analysis, and radiochemical separation and analysis of Sr-90, Pu-238, Pu-239, 240, Am-241 and Cm-244. Tritium analysis was also performed on water samples. Based on the evaluation of radionuclide levels in Cattaraugus and Buttermilk Creeks, the Nuclear Fuel Services facility at West Valley, New York, may be the source of Cs-137, Sr-90, Cs-134, Co-60, Pu-238, Pu-239, 240, Am-241, Cm-244 and tritium found in the bed sediment, suspended sediment and water of Buttermilk and Cattaraugus Creeks. This field sampling effort was the last of a three phase program to collect hydrologic and radiologic data at different flow conditions

  14. 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.

  15. Effect of type of concentrated sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.

    Science.gov (United States)

    Govindasamy-Lucey, S; Lin, T; Jaeggi, J J; Martinelli, C J; Johnson, M E; Lucey, J A

    2007-06-01

    Sweet cream buttermilk (SCB) is a rich source of phospholipids (PL). Most SCB is sold in a concentrated form. This study was conducted to determine if different concentration processes could affect the behavior of SCB as an ingredient in cheese. Sweet cream buttermilk was concentrated by 3 methods: cold ( pizza cheese was manufactured using the 3 different types of concentrated SCB as an ingredient in standardized milk. Cheesemilks of casein:fat ratio of 1.0 and final casein content approximately 2.7% were obtained by blending ultrafiltered (UF)-SCB retentate (19.9% solids), RO-SCB retentate (21.9% solids), or EVAP-SCB retentate (36.6% solids) with partially skimmed milk (11.2% solids) and cream (34.6% fat). Control milk (11.0% solids) was standardized by blending partially skimmed milk with cream. Cheese functionality was assessed using dynamic low-amplitude oscillatory rheology, UW Meltprofiler (degree of flow after heating to 60 degrees C), and performance of cheese on pizza. Initial trials with SCB-fortified cheeses resulted in approximately 4 to 5% higher moisture (51 to 52%) than control cheese (approximately 47%). In subsequent trials, procedures were altered to obtain similar moisture content in all cheeses. Fat recoveries were significantly lower in RO- and EVAP-SCB cheeses than in control or UF-SCB cheeses. Nitrogen recoveries were not significantly different but tended to be slightly lower in control cheeses than the various SCB cheeses. Total PL recovered in SCB cheeses ( approximately 32 to 36%) were lower than control ( approximately 41%), even though SCB is high in PL. From the rheology test, the loss tangent curves at temperatures > 40 degrees C increased as cheese aged up to a month and were significantly lower in SCB cheeses than the control, indicating lower meltability. Degree of flow in all the cheeses was similar regardless of the treatment used, and as cheese ripened, it increased for all cheeses. Trichloroacetic acid-soluble N levels were

  16. 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.

  17. The composition and functional properties of whey protein concentrates produced from buttermilk are comparable with those of whey protein concentrates produced from skimmed milk.

    Science.gov (United States)

    Svanborg, Sigrid; Johansen, Anne-Grethe; Abrahamsen, Roger K; Skeie, Siv B

    2015-09-01

    The demand for whey protein is increasing in the food industry. Traditionally, whey protein concentrates (WPC) and isolates are produced from cheese whey. At present, microfiltration (MF) enables the utilization of whey from skim milk (SM) through milk protein fractionation. This study demonstrates that buttermilk (BM) can be a potential source for the production of a WPC with a comparable composition and functional properties to a WPC obtained by MF of SM. Through the production of WPC powder and a casein- and phospholipid (PL)-rich fraction by the MF of BM, sweet BM may be used in a more optimal and economical way. Sweet cream BM from industrial churning was skimmed before MF with 0.2-µm ceramic membranes at 55 to 58°C. The fractionations of BM and SM were performed under the same conditions using the same process, and the whey protein fractions from BM and SM were concentrated by ultrafiltration and diafiltration. The ultrafiltration and diafiltration was performed at 50°C using pasteurized tap water and a membrane with a 20-kDa cut-off to retain as little lactose as possible in the final WPC powders. The ultrafiltrates were subsequently spray dried, and their functional properties and chemical compositions were compared. The amounts of whey protein and PL in the WPC powder from BM (BMWPC) were comparable to the amounts found in the WPC from SM (SMWPC); however, the composition of the PL classes differed. The BMWPC contained less total protein, casein, and lactose compared with SMWPC, as well as higher contents of fat and citric acid. No difference in protein solubility was observed at pH values of 4.6 and 7.0, and the overrun was the same for BMWPC and SMWPC; however, the BMWPC made less stable foam than SMWPC. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  18. 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

  19. From bugs to buttermilk : Epidemiological and molecular aspects of gut health

    NARCIS (Netherlands)

    Feenstra, Ettje

    2016-01-01

    In the Netherlands, one in ten people suffers from gut complaints (functional gastrointestinal disorders), which can have a high negative impact on their daily activities. Because diagnosis and treatment are not straightforward, and are often impeded by the multiple factors that play a role in gut

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

    International Nuclear Information System (INIS)

    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 ( 137 Cs, 90 Sr, 239 240 Pu, and 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

  1. 77 FR 67568 - Regulated Navigation Area; East River, Flushing and Gowanus Bays, and Red Hook and Buttermilk...

    Science.gov (United States)

    2012-11-13

    .... SUPPLEMENTARY INFORMATION: Table of Acronyms APA Administrative Procedure Act DHS Department of Homeland... Administrative Procedure Act (APA) (5 U.S.C. 553). Section 553(b) provides that a general notice of proposed... Department of Homeland Security Management Directive 023-01 and Commandant Instruction M16475.lD, which guide...

  2. 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

    samples are surface grabs and were found to be non- radioactive . Table 6 SEDIMENT SAHPLES - Hi’YSICAL CHARACTERISTICS Saiaple Depth Description G,,-2a...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

  3. 7 CFR 1000.40 - Classes of utilization.

    Science.gov (United States)

    2010-01-01

    ... product resembling a Class II product; (iv) Custards, puddings, pancake mixes, coatings, batter, and similar products; (v) Buttermilk biscuit mixes and other buttermilk for baking that contain food starch in... Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Marketing...

  4. Milk Allergy

    Science.gov (United States)

    ... contain blood Abdominal cramps Runny nose Watery eyes Colic, in babies Milk allergy or milk intolerance? A ... fat milk, skim milk, buttermilk Butter Yogurt Ice cream, gelato Cheese and anything that contains cheese Half- ...

  5. 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),

  6. Geomorphic and erosion studies at the Western New York Nuclear Service Center, West Valley, New York

    International Nuclear Information System (INIS)

    Boothroyd, J.C.; Timson, B.S.; Dana, R.H. Jr.

    1979-12-01

    This report is one in a series of related reports presenting the results of a study to evaluate the containment capability of a low-level, solid radioactive waste-burial ground at West valley, NY. This project is the first portion of a detailed geomorphic and erosion study of the reach of Buttermilk Creek adjacent to the waste-burial site. Buttermilk Creek valley is being actively modified by fluvial transport, lateral channel scour, and landsliding. High surface runoff rates create highly variable but enhanced stream flows that result in coarse-gravel sediment transport within the active channel. The active channel morphology indicates that braided stream processes are common in Buttermilk, leading to active channel down-cutting and lateral migration. Where lateral migration of the active channel has undercut valley wall slopes, large-scale landsliding enhances valley wall retreat. A major site of historical and recent slide activity lies adjacent to the low-level burial trenches. Initial, post-glacial Buttermilk Creek incision began before 9920 +- 240 B.P., the age of the oldest dated fluvial terrace. Future evolution of the system is expected to proceed by Buttermilk valley lowering, tributary and landslide widening, and stream capture

  7. Descriptive and consumer preference of Omashikwa , traditional ...

    African Journals Online (AJOL)

    Once it is fermented, it is shaken or agitated in the calabash for hours to churn into butter. Butter granules are removed and either made into butter or boiled to make Ghee or butter oil known as Omazeothung'ombe by the Herero community and the remaining liquid is the fermented buttermilk or Omashikwa, Consumers of ...

  8. The Traditional Diet of the Bantu in th.e Pietersburg District*

    African Journals Online (AJOL)

    vessel where it was churned (go thita). The butter was removed to a special small pot called a sedibelo. It was mixed with ochre and used as a cosmetic. The buttermilk on the other hand was boiled down to a gravy known as bogoko. This bogoko was used to enrich the flavour of ting. Needless to say the sesebo was served ...

  9. Risk factors for sporadic infection with Salmonella Enteritidis, Denmark, 1997-1999

    DEFF Research Database (Denmark)

    Mølbak, Kåre; Neimann, Jacob

    2002-01-01

    of buttermilk dessert (OR = 11.7), homemade ice cream (OR = 4.3), raw eggs (OR = 3.4), and eggs fried "sunny side up" (OR = 2.5). Among persons who had used eggs in the week before disease onset or interview, eggs from battery laying hens were associated with disease (white eggs: OR = 2.4, brown eggs: OR = 1...

  10. 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 ...

  11. 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...

  12. Lactic acid bacteria as bio-preservatives in bakery – Role of sourdough systems in the quality, safety and shelf life of bread

    OpenAIRE

    Koy, Rebaz

    2017-01-01

    Microbial contamination and survival during storage of bread are a cause of both health concerns and economic losses. Traditional fermentation systems were studied as sources of lactic acid bacteria (LAB) with antagonistic potential against foodborne pathogens and spoilage organisms, with the aim to improve the safety and shelf life of bakery products. The antagonistic activity of four types of buttermilk (BM) products fermented with Lactococcus lactis subsp. lactis was evaluated against a...

  13. Physics of Beauty:

    Indian Academy of Sciences (India)

    2009-07-03

    Jul 3, 2009 ... (for 1 kg / 2 lb., use 4 liters/1 Gallon of milk and 240 ml. / 8 oz cultured buttermilk). The texture of the quark depends on how long you drain the quark. The quark is getting drier the longer it drains. You can make the quark smooth again by adding whey or milk. It is important that all utensils you are using are ...

  14. 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.

  15. Viability of Lactobacillus acidophilus and Lactobacillus casei in fermented milk products during refrigerated storage.

    Science.gov (United States)

    Nighswonger, B D; Brashears, M M; Gilliland, S E

    1996-02-01

    The viability was investigated of five strains of Lactobacillus acidophilus and one strain of Lactobacillus casei that were added as adjuncts to yogurt and cultured buttermilk during 28 d of refrigerated storage at 5 to 7 degrees C. A modification of LBS (Lactobacillus selection) agar was used for the enumeration of L. acidophilus and L. casei. The medium allowed the colony formation of the adjunct bacteria while preventing colony formation of the traditional yogurt or buttermilk starter cultures. At each sampling period, colonies from the selective agar medium were isolated for confirmation of identity to confirm that only L. acidophilus and L. casei were enumerated, that their characteristics did not change during storage, or both. The strains of L. acidophilus varied in both cultured products. In buttermilk, L. acidophilus MUH-41, O-16, and L-1 exhibited no significant loss in viability, but strains 43121 and La-5 did. No significant loss in viability of L. acidophilus MUH-41 and L-1 occurred in yogurt prepared using culture CM2; however, strains 43121, O-16, and La-5 lost viability. In the yogurt prepared using culture YC-4, L. acidophilus 43121 exhibited no significant loss in viability, but MUH-41, O-16, L-1, and La-5 did. There was no loss in viability of L. casei GG during storage of any of the cultured products.

  16. Fermented probiotic beverages based on acid whey.

    Science.gov (United States)

    Skryplonek, Katarzyna; Jasińska, Małgorzata

    2015-01-01

    Production of fermented probiotic beverages can be a good method for acid whey usage. The obtained products combine a high nutritional value of whey with health benefits claimed for probiotic bacteria. The aim of the study was to define quality properties of beverages based on fresh acid whey and milk with addition of buttermilk powder or sweet whey powder. Samples were inoculated with two strains of commercial probiotic cultures: Lactobacillus acidophilus La-5 or Bifidobacterium animalis Bb-12. After fermentation, samples were stored at refrigerated conditions. After 1, 4, 7, 14 and 21 days sensory characteristics, hardness, acetaldehyde content, titratable acidity, pH acidity and count of bacteria cells were evaluated. Throughout all storage period, the number of bacteria was higher than 8 log cfu/ml in the all samples. Beverages with La-5 strain had higher hardness and acidity, whilst samples with Bb-12 contained more acetaldehyde. Samples with buttermilk powder had better sensory properties than with sweet whey powder. Obtained products made of acid whey combined with milk and fortified with buttermilk powder or sweet whey powder, are good medium for growth and survival of examined probiotic bacteria strains. The level of bacteria was sufficient to provide health benefits to consumers.

  17. 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.

  18. Substitutions of dairy product intake and risk of stroke: a Danish cohort study.

    Science.gov (United States)

    Laursen, Anne Sofie Dam; Dahm, Christina Catherine; Johnsen, Søren Paaske; Tjønneland, Anne; Overvad, Kim; Jakobsen, Marianne Uhre

    2018-02-01

    Low fat dairy products are part of dietary guidelines to prevent stroke. However, epidemiological evidence is inconclusive with regard to the association between dairy products and stroke. We therefore investigated associations for substitutions between dairy product subgroups and risk of total stroke and stroke subtypes. We included 55,211 Danish men and women aged 50-64 years without previous stroke. Baseline diet was assessed by a food frequency questionnaire. Cases were identified through a national register and subsequently verified. The associations were analyzed using Cox proportional hazard regression. During a median follow-up of 13.4 years, we identified 2272 strokes, of which 1870 were ischemic (318 large artery atherosclerotic, 839 lacunar, 102 cardioembolic, 98 other determined types, 513 of unknown type), 389 were hemorrhages (273 intracerebral, 116 subarachnoid) and 13 of unknown etiology. Substitution of semi-skimmed fermented milk or cheese for whole-fat fermented milk was associated with a higher rate of ischemic stroke [semi-skimmed fermented milk: hazard ratio (HR) = 1.20 (95% confidence interval (CI) 0.99-1.45), cheese: HR = 1.14 (95% CI 0.98-1.31) per serving/day substituted] and substitutions of whole-fat fermented milk for low-fat milk, whole-fat milk or buttermilk were associated with a lower rate [low-fat milk: HR = 0.85 (95% CI 0.74-0.99), whole-fat milk: HR = 0.84 (95% CI 0.71-0.98) and buttermilk: HR = 0.83 (95% CI 0.70-0.99)]. We observed no associations for substitutions between dairy products and hemorrhagic stroke. Our results suggest that intake of whole-fat fermented milk as a substitution for semi-skimmed fermented milk, cheese, buttermilk or milk, regardless of fat content, is associated with a lower rate of ischemic stroke.

  19. Guide to the Salvage of Temperature-Abused Food Products in Military Commissaries

    Science.gov (United States)

    1988-04-01

    hard types 4. Lard s. Margarine 6. Buttermilk SAFE-3 7. Cream cheese 8. Dips, sour cream base 9. Eggs in shell " 10. Sour cream " 11. Yogurt ...2, 3). 4. Meat Food Type 4.1 Frozen 1. Pot pies MEL’r 2. Meat, cured/salted RISK-2 3. Poultry, cured/salted 4. Sausages, not fermented .. 5...34refrigerate after opening’’) .. 4. Ham, country cured, unsliced 5. Luncheon meats, sliced ("refrigerate after opening") .. 6. Pepperoni, fermented

  20. 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 ...

  1. Separation of milk fat globules via microfiltration: Effect of diafiltration media and opportunities for stream valorization.

    Science.gov (United States)

    Jukkola, A; Partanen, R; Rojas, O J; Heino, A

    2016-11-01

    Milk fat globule membranes (MFGM) sourced in buttermilk have gained recent interest given their nutritional value and functional properties. However, production of isolated MFGM has been challenging given their size similarity with casein micelles, which limits attempts toward fractionation by size exclusion techniques. Therefore, the hypothesis underpinning this study is that the removal of proteins from cream before butter-making facilitates MFGM isolation. As such, milk fat globules were separated from raw whole milk via microfiltration (1.4-µm pore diameter and 0.005-m 2 filtration surface area) by using 3 diafiltration media; namely, skim milk ultrafiltration permeate, saline, and water. Their effects on the stability of the milk fat globules and protein permeation was elucidated. Whereas a substantial reduction in protein concentration was achieved with all diafiltration media (~90% reduction), water and saline produced negligible membrane fouling with better filtration performance. Moreover, diafiltration with skim milk ultrafiltration permeate exhibited reduced permeate flux. Colloidal stability of the resultant milk decreased with all diafiltration solutions due to changing composition and reduced apparent viscosity. Overall, microfiltration was found to be an efficient method for separation of milk fat globules from whole milk, leading to increased MFGM fragment concentration in buttermilk dry matter, thus making it more suitable for industrial utilization. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

  2. Glycemic, insulinemic, and appetite responses of patients with type 2 diabetes to commonly consumed breads.

    Science.gov (United States)

    Breen, Cathy; Ryan, Miriam; Gibney, Michael J; Corrigan, Michelle; O'Shea, Donal

    2013-01-01

    The purpose of this study was to identify the breads most commonly consumed by adults with type 2 diabetes (T2DM) and then examine the postprandial glycemic, insulinemic, and appetite responses that these breads elicit. One hundred people with T2DM were surveyed to identify the varieties of bread they most frequently consumed. According to a randomized crossover design, 11 fasting participants with T2DM consumed 50 g of available carbohydrate from 4 breads. Glucose and insulin concentrations and appetite ratings were determined over 270 minutes. Three commonly consumed varieties (white, whole wheat buttermilk, whole grain) identified in the survey-plus a lower-glycemic-index "control" bread (pumpernickel rye)-were tested in the second phase. Despite perceived differences between "brown" and "white" breads, the white, whole wheat buttermilk, and wholegrain breads promoted similar glycemic and insulinemic responses. Pumpernickel bread resulted in a significantly lower peak glucose (P breads and a lower peak insulin (P bread. Similar appetite responses were found with all 4 breads. Adults with T2DM are choosing a variety of breads with perceived differential effects on glycemic, insulinemic, and appetite responses. Appreciable benefits, however, are not conferred by the commonly consumed breads. If breads known to promote favorable metabolic responses are unavailable, the primary emphasis in education should be placed on portion control. Conveying this information to patients is crucial if nutrition education is to achieve its aim of empowering individuals to manage their diabetes through their food choices.

  3. 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.

  4. 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

  5. Characterization of carbohydrate structures of bovine MUC15 and distribution of the mucin in bovine milk

    DEFF Research Database (Denmark)

    Pallesen, Lone Tjener; Pedersen, Lise Refstrup Linnebjerg; Petersen, Torben Ellebæk

    2007-01-01

    by densitometric scanning of Western blots. In raw milk, MUC15 was shown to constitute 0.08% (wt) of the protein and approximately 1.5% (wt) of the MFGM-associated proteins. Surprisingly, this study showed that in addition to the fat-containing fractions, such as MFGM and buttermilk, MUC15 was present in nonfat......The present work reports the characterization of carbohydrate structures and the distribution of the newly identified mucin MUC15, a highly glycosylated protein associated with the bovine milk fat globule membrane (MFGM). Distribution of MUC15 was investigated in various fractions of bovine milk......-containing fractions as well, such as skim milk and whey. Compositional and structural studies of the carbohydrates of bovine milk MUC15 showed that the glycans are composed of fucose, galactose, mannose, N-acetylgalactosamine, N-acetylglycosamine, and sialic acid. The carbohydrate was shown to constitute 65...

  6. Decontamination of radioactively polluted game by means of pickling

    International Nuclear Information System (INIS)

    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 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 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. (orig./MG) [de

  7. 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.

  8. Light Sensitivity of Lactococcus lactis Thioredoxin Reductase

    DEFF Research Database (Denmark)

    Skjoldager, Nicklas

    The thioredoxin system has evolved in all kingdoms of life acting as a key antioxidant system in the defense against oxidative stress. The thioredoxin system utilizes reducing equivalents from NADPH to reduce protein disulfide targets. The reducing equivalents are shuttled via a flavin and redox...... active dithiol motif in thioredoxin reductase (TrxR) to reduce the small ubiquitous thioredoxin (Trx). Trx in turn regulates the protein dithiol/disulfide balance by reduction of protein disulfide targets in e.g. ribonucleotide reductase, peroxiredoxins and methionine sulfoxide reductase. The glutathione......, thus expected to rely mainly on the Trx system for thiol-disulfide control. L. lactis is an important industrial microorganism used as starter culture in the dairy production of cheese, buttermilk etc. and known to be sensitive to oxidative stress. The L. lactis TrxR (LlTrxR) is a homodimeric...

  9. Geologic and hydrologic research at the Western New York Nuclear Service Center, West Valley, New York. Final report, August 1982-December 1983

    International Nuclear Information System (INIS)

    Albanese, J.R.; Anderson, S.L.; Fakundiny, R.H.; Potter, S.M.; Rogers, W.B.; Whitbeck, L.F.; LaFleur, R.G.; Boothroyd, J.C.; Timson, B.S.

    1984-06-01

    This report is the last in a series by the New York State Geological Survey on studies funded by the US Nuclear Regulatory Commission. The report covers five important aspects of the geology and hydrology of the Western New York Nuclear Service Center, near West Valley, New York: geomorphology, stratigraphy, sedimentology, surface water, and radionuclide analyses. We reviewed past research on these subjects and present new data obtained in the final phase of NYSGS research at the site. Also presented are up-to-date summaries of the present knowledge of geomorphology and stratigraphy. The report contains a significant bibliography of previous West Valley studies. Appendices include a report on the Fall 1983 Drilling Project and the procedures used, history and prognosis of Cattaraugus Creek and tributaries down cutting, and bar modification and landslide processes of Buttermilk Valley. 100 references, 7 figures, 7 tables

  10. Öğrencilerin Besin Tüketim Alışkanlıkları Üzerine Bir Araştırma

    Directory of Open Access Journals (Sweden)

    Merve IŞKIN

    2017-06-01

    Full Text Available Nutrients can be changed among university students because of living in dynamic environment is distant from their family, and the nutrients consumed due to irregular life and nutrition conditions. Identification of the foods consumed by the students is important in order to prevent future nutritional disorders and other problems. In this study, it is aimed to determine food consumption habits of university students. Quantitative research methods were used in the research, the questionnaire was used as a data collection tool and the obtained data was analyzed. According to findings: it was determined that students consumed foods such as cheese, chicken meat, eggs, cooked vegetables, bread, chocolate-sugar, nuts, olives, bagels, rice-pasta, fresh fruit and toast-pizza very frequently. In addition, products such as offal, fish, sausage, sausage margarine and molasses are the least consumed foods. Buttermilk and tea are highly consumed while alcohol groups and milk are the least consumed drinks

  11. 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...... caused about 30% growth inhibition at non-stressed conditions and significantly increased sensitivity to oxidants (e.g. H2O2, diamide), while deletion of trxD displayed an effect predominantly in the ΔtrxAΔtrxD mutant. The ΔtrxD mutant exhibited a significantly higher sensitivity only in case of exposure......D mutants by difference gel electrophoresis (DIGE) revealed significant changes between ΔtrxA and wt. Higher levels of several oxidative stress-related proteins (e.g. glutathione peroxidase) were observed in the ΔtrxA mutant. Proteomic analysis (pulse labeling by [35S]-L-methionine) of the ΔtrxD mutant vs...

  12. Processing effects on physicochemical properties of creams formulated with modified milk fat.

    Science.gov (United States)

    Bolling, J C; Duncan, S E; Eigel, W N; Waterman, K M

    2005-04-01

    Type of thermal process [high temperature, short time pasteurization (HTST) or ultra-high temperature pasteurization (UHT)] and homogenization sequence (before or after pasteurization) were examined for influence on the physicochemical properties of natural cream (20% milk fat) and creams formulated with 20% low-melt, fractionated butteroil emulsified with skim milk, or buttermilk and butter-derived aqueous phase. Homogenization sequence influenced physicochemical makeup of the creams. Creams homogenized before pasteurization contained more milk fat surface material, higher phospholipid levels, and less protein at the milk fat interface than creams homogenized after pasteurization. Phosphodiesterase I activity was higher (relative to protein on lipid globule surface) when cream was homogenized before pasteurization. Creams formulated with skim milk and modified milk fat had relatively more phospholipid adsorbed at the milk fat interface. Ultra-high-temperature-pasteurized natural and reformulated creams were higher in viscosity at all shear rates investigated compared with HTST-pasteurized creams. High-temperature, short time-pasteurized natural cream was more viscous than HTST-pasteurized reformulated creams at most shear rates investigated. High-temperature, short time-pasteurized creams had better emulsion stability than UHT-pasteurized creams. Cream formulated with buttermilk had creaming stability most comparable to natural cream, and cream formulated with skim milk and modified butteroil was least stable to creaming. Most creams feathered in a pH range of 5.00 to 5.20, indicating that they were moderately stable to slightly unstable emulsions. All processing sequences yielded creams within sensory specifications with the exception of treatments homogenized before UHT pasteurization and skim milk formulations homogenized after UHT pasteurization.

  13. Molds contamination of raw milk and dairy products: Occurrence, diversity and contamination source

    Directory of Open Access Journals (Sweden)

    T Moshtaghi Maleki

    2015-11-01

    Full Text Available This study aimed to assess the occurrence and diversity of mold species in raw milk and its products along with the identification of potential contamination sources. For this reason, a total of 260 samples consisting of 80 raw milk, 100 dairy products (i.e., pasteurized milk, yoghurt, cheese and buttermilk and 80 environmental (i.e. ingredients, packaging materials, surface of processing equipments and air specimens were collected. Using culture assay and microscopic observation, the occurrence as well as the diversity of mold species was investigated. According to the results, 82.3% of the samples were identified as positive for mold contamination. The percentage of mold contamination for raw milk was estimated as 97.5%. In the case of pasteurized milk, yoghurt, buttermilk, cheese and environmental samples, it was determined as 52%, 76%, 52%, 56% and 96.25%, respectively. Mold diversity among various samples consisted of Aspergillus, Geotrichum, Penicillium, Mucor, Alternaria, Rhizopus, Stemphylium, Cladosporium, and Fusarium. Results revealed a significant (p < 0.01 correlation between kind of mold species isolated from raw milk and dairy products. Similarly, a correlation was observed between dairy products and environmental sources. Regarding the high occurrence of mold contamination in raw milk and environmental sources, it seems that in some instances heat treatment was not effective enough to inactivate all molds; whereas in some other cases, cross contamination may have resulted in mold contamination. Therefore, it is crucial to maintain hygienic conditions during raw milk handling as well as processing steps. These practices could efficiently reduce the occurrence of mold contaminations in dairy products.

  14. Why semicarbazide (SEM) is not an appropriate marker for the usage of nitrofurazone on agricultural animals.

    Science.gov (United States)

    Stadler, Richard H; Verzegnassi, Ludovica; Seefelder, Walburga; Racault, Lucie

    2015-01-01

    A comprehensive global database on semicarbazide (SEM) in foodstuffs and food ingredients is presented, with over 4000 data collected in foods such as seafood (crustaceans, fish powders), meat (beef, chicken powders), dairy products (e.g. raw milk, milk powders, whey, sweet buttermilk powder, caseinate, yoghurt, cheese), honey and other ingredients. The results provide evidence that the presence of SEM in certain dairy ingredients (whey, milk protein concentrates) is a by-product of chemical reactions taking place during the manufacturing process. Of the dairy ingredients tested (c. 2000 samples), 5.3% showed traces of SEM > 0.5 µg/kg. The highest incidence of SEM-positive samples in the dairy category were whey (powders, liquid) and milk protein concentrates (35% positive), with up to 13 µg/kg measured in a whey powder. Sweet buttermilk powder and caseinate followed, with 27% and 9.3% positives, respectively. SEM was not detected in raw milk, or in yoghurt or cheese. Of the crustacean products (shrimp and prawn powders) tested, 44% were positive for SEM, the highest value measured at 284 µg/kg. Fish powders revealed an unexpectedly high incidence of positive samples (25%); in this case, fraudulent addition of shellfish shells or carry-over during processing cannot be excluded. Overall, the data provide new insights into the occurrence of SEM (for dairy products and fish powders), substantially strengthening the arguments that SEM in certain food categories is not a conclusive marker of the use of the illegal antibiotic nitrofurazone.

  15. 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

  16. Coliform contamination of a coastal embayment: Sources and transport pathways

    Science.gov (United States)

    Weiskel, P.K.; Howes, B.L.; Heufelder, G.R.

    1996-01-01

    Fecal bacterial contamination of nearshore waters has direct economic impacts to coastal communities through the loss of shellfisheries and restrictions of recreational uses. We conducted seasonal measurements of fecal coliform (FC) sources and transport pathways contributing to FC contamination of Buttermilk Bay, a shallow embayment adjacent to Buzzards Bay, MA. Typical of most coastal embayments, there were no direct sewage discharges (i.e., outfalls), and fecal bacteria from human, domestic animal, and wildlife pools entered open waters primarily through direct deposition or after transport through surface waters or groundwaters. Direct fecal coliform inputs to bay waters occurred primarily in winter (December-March) from waterfowl, ~33 x 1012 FC yr-1 or ~67% of the total annual loading. Effects of waterfowl inputs on bay FC densities were mitigated by their seasonality, wide distribution across the bay surface, and the apparent limited dispersal from fecal pellets. On-site disposal of sewage by septic systems was the single largest FC source in the watershed-embayment system, 460 x 1012 FC yr-1, but due to attenuation during subsurface transport only a minute fraction, rain events with discharge concentrated in nearshore zones, wet-weather flows were found to have a disproportionately high impact on nearshore FC levels. Elution of FC from shoreline deposits of decaying vegetation (wrack) comprised an additional coliform source. Both laboratory and field experiments suggest significant elution of bacteria from wrack, ~3 x 1012 FC yr-1 on a bay-wide basis (6% of annual input), primarily by periodic tidal flooding and possibly by major rain events. Release of coliforms during resuspension of subtidal sediments was estimated to be a minor source in this system (<1.5 x 1012 FC yr-1 or < 3% of annual input), primarily associated with large storm events in the fall and winter. Based upon the relative source strengths and the spatial and temporal patterns of FC input

  17. Dairy shows different associations with abdominal and BMI-defined overweight: Cross-sectional analyses exploring a variety of dairy products.

    Science.gov (United States)

    Brouwer-Brolsma, E M; Sluik, D; Singh-Povel, C M; Feskens, E J M

    2018-05-01

    Previous studies have suggested weight-regulatory properties for several dairy nutrients, but population-based studies on dairy and body weight are inconclusive. We explored cross-sectional associations between dairy consumption and indicators of overweight. We included 114,682 Dutch adults, aged ≥18 years. Dairy consumption was quantified by a food frequency questionnaire. Abdominal overweight was defined as waist circumference (WC) ≥88 cm (women) or ≥102 cm (men) (n = 37,391), overweight as BMI ≥25-30 kg/m 2 (n = 44,772) and obesity as BMI ≥30 kg/m 2 (n = 15,339). Associations were quantified by logistic (abdominal overweight, no/yes), multinomial logistic (BMI-defined overweight and obesity) and linear regression analyses (continuous measures of WC and BMI), and they were adjusted for relevant covariates. Total dairy showed a positive association with abdominal overweight (OR Q1 ref vs. Q5: 1.09; 95% CI: 1.04-1.14) and with BMI-defined overweight (OR Q5 1.13; 95% CI: 1.08-1.18) and obesity (OR Q5 1.09; 95% CI: 1.02-1.16). Skimmed, semi-skimmed and non-fermented dairy also showed positive associations with overweight categories. Full-fat dairy showed an inverse association with overweight and obesity (OR Q5 for obesity: 0.78; 95% CI: 0.73-0.83). Moreover, inverse associations were observed for yoghurt and custard and positive associations for milk, buttermilk, flavoured yoghurt drinks, cheese and cheese snacks. Fermented dairy, curd cheese and Dutch cheese did not show a consistent association with overweight categories. Total, skimmed, semi-skimmed and non-fermented dairy; milk; buttermilk; flavoured yoghurt drinks; total cheese and cheese snacks showed a positive association with overweight categories, whereas full-fat dairy, custard and yoghurt showed an inverse association with overweight categories. Copyright © 2018 The Italian Society of Diabetology, the Italian Society for the Study of Atherosclerosis, the Italian Society of Human

  18. Using confocal laser scanning microscopy to probe the milk fat globule membrane and associated proteins.

    Science.gov (United States)

    Gallier, Sophie; Gragson, Derek; Jiménez-Flores, Rafael; Everett, David

    2010-04-14

    The bovine milk fat globule membrane (MFGM) is an important, biologically relevant membrane due to its functional and health properties. Its composition has been thoroughly studied, but its structure, especially the lateral organization of its components, still remains unclear. We have used confocal laser scanning microscopy (CLSM) to investigate the surface structure of the MFGM in globules with different degrees of processing using two types of fluorescently labeled phospholipid probes and a protein dye. Using this technique, we have observed heterogeneities in the distribution of MFGM lipids and proteins relating to the processing and size of the globules. The effect of pretreating the milk (centrifugation, pasteurization-homogenization and churning) was studied by double-staining the surface of the milk fat globules, followed by observation using CLSM, and by determining the phospholipid profile of raw milk, raw cream, processed milk and buttermilk powder. Our findings agree with other techniques by showing that the composition of the MFGM changes with processing through the loss of phospholipids and the adsorption of caseins and whey proteins onto the surface.

  19. 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.

  20. 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.

  1. 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...

  2. Starvation and diet according to the Vinzenz Priessnitz family water book of 1847.

    Science.gov (United States)

    Rohde, Jürgen

    2007-02-01

    Vinzenz Priessnitz (1799-1851) did not only carry out water treatments within the scope of his cure, but also movement therapy, aerial and solar baths, natural lifestyle and, above all, diet therapy. According to the literature Priessnitz only seldom allowed starvation within his cure because this would break his preferred principle of restoration. Nevertheless, the widely unknown 'Vinzenz Priessnitz family water book' which he dictated to his daughter Sophie in 1847, includes 13 orders of starvation for a series of indications (breast inflammations, pneumonia, pulmonary embolism, cholera, intestines inflammation, tapeworm) and symptoms (diarrhoea and vomiting, heart cramp, head woe, faint, stone pains, feeling of sickness). Furthermore, it comprises diet recommendations on cold water drinking, milk and cold confection of pastry, compote and buttermilk, vegetables, fruit and strawberries, fruit and frozen food, no meat, little meat and cold food. In the view of the literature, these diet principles and means as well as their applications then and now are discussed. As for those days the Priessnitz diet was quite modern, manifold, logic and 'natural'.

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

    International Nuclear Information System (INIS)

    Kulinna-Cosentini, Christiane; Koelblinger, C.; Ba-Ssalamah, A.; Weber, M.; Kleinhansl, P.; Schima, W.; Lenglinger, J.; Riegler, M.; Cosentini, E.P.; Bischof, G.

    2012-01-01

    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.)

  4. Evaluation of the effect of food and beverages on enamel and restorative materials by SEM and Fourier transform infrared spectroscopy.

    Science.gov (United States)

    Sari, Mustafa Erhan; Erturk, Aliye Gediz; Koyuturk, Alp Erdin; Bekdemir, Yunus

    2014-01-01

    To examine different types of restorative materials used in children as well as primary and permanent teeth enamel when affected by erosive foods. Buttermilk, fruit yoghurt, Coca-cola, fruit juice, Filtek Z-250, Dyract Extra, Fuji II LC, and Fuji IX and tooth enamel were used. Measurements were performed on 1-day, 1-week, 1-month, 3-month, 6-month time periods by using ATR-FTIR technique and surface of the specimens were examined with SEM. Permanent tooth showed the least change among human tooth samples when compared to restorative materials. Among filler materials, the most change was observed in Fuji IX. In terms of beverages the most changes on absorption peaks obtained from spectra were seen on the samples held in Coca-Cola and orange-juice. The exposure of human enamel and restorative materials to acidic drinks may accelerate the degradation process and so reduce the life time of filler materials at equivalent integral exposure times longer than three months. Clinical Relevance Erosive foods and drinks having acidic potential destroy not only tooth enamel but also restorative materials. Copyright © 2013 Wiley Periodicals, Inc.

  5. Studying the effect of some growth factors and gamma radiation on the production of polysaccharides by lactic acid bacteria

    International Nuclear Information System (INIS)

    Mansour, W.S.H.

    2008-01-01

    using cheese whey as a microbial production medium for exo polysaccharides (EPS) presents a cleaner production opportunity (CPO)to create value-added products and protect the environment. In the present study, fifty lactic acid bacterial strains were isolated from some traditional dairy products including buttermilk, Karish cheese, and yoghurt. The isolates were assessed for EPS production , and three isolates were selected as good EPS producers. When comparing the growth and production kinetics achieved by the selected 3 isolates (Lactobacillus delbrueckii ssp. bulgaricus l1, Lactococcus lactis ssp. cremoris I2, Lactobacillus delbrueckii ssp. Bulgaricus I3) and 3 reference LAB strains including Lactococcus lactis ssp. cremoris DSM 20069, Lactobacillus delbrueckii ssp. bulgaricus EMCC 1102 and Lactobacillus rhamnosus EMCC 1105 in MRS broth and whey based medium (WBM), it was found that reference strains achieved higher growth and EPS productivity than isolates. In addition the growth and productivity achieved in MRS broth were higher than these achieved in WBM. In this study, the optimum nutritional supplements for EPS production in WBM by the studied strains were identified as 100 g/l glucose and 30 g/l yeast extract. In addition, the optimum fermentation conditions were identified as incubation temperature of 37 degree C, initial ph of 6.2 and agitation speed of 50 rpm.

  6. 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.

  7. 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.

  8. 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.)

  9. 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.)

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

    Science.gov (United States)

    Tarazanova, Mariya; Huppertz, Thom; Beerthuyzen, Marke; van Schalkwijk, Saskia; Janssen, Patrick; Wels, Michiel; Kok, Jan; Bachmann, Herwig

    2017-01-01

    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. PMID:28936202

  11. DAYA SAING PRODUK TURUNAN SUSU INDONESIA DI PASAR DUNIA

    Directory of Open Access Journals (Sweden)

    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

  12. Detection and characterisation of Complement protein activity in bovine milk by bactericidal sequestration assay.

    Science.gov (United States)

    Maye, Susan; Stanton, Catherine; Fitzgerald, Gerald F; Kelly, Philip M

    2015-08-01

    While the Complement protein system in human milk is well characterised, there is little information on its presence and activity in bovine milk. Complement forms part of the innate immune system, hence the importance of its contribution during milk ingestion to the overall defences of the neonate. A bactericidal sequestration assay, featuring a Complement sensitive strain, Escherichia coli 0111, originally used to characterise Complement activity in human milk was successfully applied to freshly drawn bovine milk samples, thus, providing an opportunity to compare Complement activities in both human and bovine milks. Although not identical in response, the levels of Complement activity in bovine milk were found to be closely comparable with that of human milk. Differential counts of Esch. coli 0111 after 2 h incubation were 6.20 and 6.06 log CFU/ml, for raw bovine and human milks, respectively - the lower value representing a stronger Complement response. Exposing bovine milk to a range of thermal treatments e.g. 42, 45, 65, 72, 85 or 95 °C for 10 min, progressively inhibited Complement activity by increasing temperature, thus confirming the heat labile nature of this immune protein system. Low level Complement activity was found, however, in 65 and 72 °C heat treated samples and in retailed pasteurised milk which highlights the outer limit to which high temperature, short time (HTST) industrial thermal processes should be applied if retention of activity is a priority. Concentration of Complement in the fat phase was evident following cream separation, and this was also reflected in the further loss of activity recorded in low fat variants of retailed pasteurised milk. Laboratory-based churning of the cream during simulated buttermaking generated an aqueous (buttermilk) phase with higher levels of Complement activity than the fat phase, thus pointing to a likely association with the milk fat globule membrane (MFGM) layer.

  13. Geohydrologic conditions at the Nuclear Fuel Reprocessing Plant and Waste-Management Facilities at the western New York Nuclear Service Center, Cattaraugus County, New York

    International Nuclear Information System (INIS)

    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, NY. The facilities are underlain by glacial and postglacial deposits that fill an ancestral 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

  14. Persistence of Escherichia coli O157:H7 in dairy fermentation systems.

    Science.gov (United States)

    Dineen, S S; Takeuchi, K; Soudah, J E; Boor, K J

    1998-12-01

    We examined (i) the persistence of Escherichia coli O157:H7 as a postpasteurization contaminant in fermented dairy products; (ii) the ability of E. coli O157:H7 strains with and without the general stress regulatory protein, RpoS, to compete with commercial starter cultures in fermentation systems; and (iii) the survival of E. coli O157:H7 in the yogurt production process. In commercial products inoculated with 10(3) CFU/ml, E. coli O157:H7 was recovered for up to 12 days in yogurt (pH 4.0), 28 days in sour cream (pH 4.3), and at levels > 10(2) CFU/ml at 35 days in buttermilk (pH 4.1). For the starter culture competition trials, the relative inhibition of E. coli O157:H7 in the experimental fermentation systems was, in decreasing order, thermophilic culture mixture, Lactobacillus delbrueckii subsp. bulgaricus R110 alone, Lactococcus lactis subsp. lactis D280 alone, Lactococcus lactis subsp. cremoris D62 alone, and Streptococcus thermophilus C90 alone showing the least inhibition. Recovery of the rpoS mutant was lower than recovery of its wild-type parent by 72 h or earlier in the presence of individual starter cultures. No E. coli O157:H7 were recovered after the curd formation step in yogurt manufactured with milk inoculated with 10(5) CFU/ml. Our results show that (i) postprocessing entry of E. coli O157:H7 into fermented dairy products represents a potential health hazard; (ii) commercial starter cultures differ in their ability to reduce E. coli O157:H7 CFU numbers in fermentation systems; and (iii) the RpoS protein appears to most effectively contribute to bacterial survival in the presence of conditions that are moderately lethal to the cell.

  15. Effects of sub-lethal high-pressure homogenization treatment on the outermost cellular structures and the volatile-molecule profiles of two strains of probiotic lactobacilli.

    Science.gov (United States)

    Tabanelli, Giulia; Vernocchi, Pamela; Patrignani, Francesca; Del Chierico, Federica; Putignani, Lorenza; Vinderola, Gabriel; Reinheimer, Jorge A; Gardini, Fausto; Lanciotti, Rosalba

    2015-01-01

    Applying sub-lethal levels of high-pressure homogenization (HPH) to lactic acid bacteria has been proposed as a method of enhancing some of their functional properties. Because the principal targets of HPH are the cell-surface structures, the aim of this study was to examine the effect of sub-lethal HPH treatment on the outermost cellular structures and the proteomic profiles of two known probiotic bacterial strains. Moreover, the effect of HPH treatment on the metabolism of probiotic cells within a dairy product during its refrigerated storage was investigated using SPME-GC-MS. Transmission electron microscopy was used to examine the microstructural changes in the outermost cellular structures due to HPH treatment. These alterations may be involved in the changes in some of the technological and functional properties of the strains that were observed after pressure treatment. Moreover, the proteomic profiles of the probiotic strains treated with HPH and incubated at 37°C for various periods showed different peptide patterns compared with those of the untreated cells. In addition, there were differences in the peaks that were observed in the low-mass spectral region (2000-3000 Da) of the spectral profiles of the control and treated samples. Due to pressure treatment, the volatile-molecule profiles of buttermilk inoculated with treated or control cells and stored at 4°C for 30 days exhibited overall changes in the aroma profile and in the production of molecules that improved its sensory profile, although the two different species imparted specific fingerprints to the product. The results of this study will contribute to understanding the changes that occur in the outermost cellular structures and the metabolism of LAB in response to HPH treatment. The findings of this investigation may contribute to elucidating the relationships between these changes and the alterations of the technological and functional properties of LAB induced by pressure treatment.

  16. 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.

    Directory of Open Access Journals (Sweden)

    Elton R Kelly

    Full Text Available 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 (p<0.001, 76% and 77%. A strong increase in the serum zeaxanthin concentration was observed in individuals receiving zeaxanthin enriched eggs (P< 0.001, 430%. No changes were observed in macular pigment density in the various groups tested. The results indicate that daily consumption of lutein 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.ClinicalTrials.gov NCT00527553.

  17. Antagonistic Activity of Probiotic Bacteria Isolated from Traditional Dairy Products against E. coli O157:H7

    Directory of Open Access Journals (Sweden)

    Maryam Rahimpour Hesari

    2017-10-01

    Full Text Available Background:    Probiotics are living microorganisms that have useful effects on health of digestive system when acquired in a defined dosage. E. coli O157:H7 is known as one of the most important agents of diarrhea in developing countries. Therefore, attention to the treatment of such gastrointestinal disease is essential. The aim of this study was to determine antagonistic activity of food born lactobacilli against E. coli O157:H7.Methods:     Lactobacilli were isolated from traditional dairy products (yogurt and buttermilk samples. Then, they were characterized using biochemical and molecular tests. Bifidobacterium bifidum PTCC 1644 was obtained from the microbial collection of Iranian Research Organization for Science and Technology in Lyophilized form. Similarly, E. coli O157:H7 PTCC12900 was obtained from faculty of veterinary medicine university of Tehran. The antagonistic activity of probiotics supernatants against E. coli O157:H7 was investigated using the disk diffusion agar, well diffusion agar and pour plate methods.Results:   The isolates were characterized as Lactobacillus plantarum and Lactobacillus fermentum. All isolates showed antagonistic activities against E. coli O157:H7 in all of the three methods, where the activity of L. plantarum and B. bidifum PTCC 1644 was greater than that of L. fermentum. Conclusion:   Metabolites produced by the probiotic bacteria are able to inhibit the growth of E. coli O157:H7. This can be an important solution for the prevention and treatment of E. coli O157:H7 infection and ultimately improve human health.

  18. Dairy product consumption is associated with pre-diabetes and newly diagnosed type 2 diabetes in the Lifelines Cohort Study.

    Science.gov (United States)

    Brouwer-Brolsma, Elske M; Sluik, Diewertje; Singh-Povel, Cecile M; Feskens, Edith J M

    2018-02-01

    Previous studies show associations between dairy product consumption and type 2 diabetes, but only a few studies conducted detailed analyses for a variety of dairy subgroups. Therefore, we examined cross-sectional associations of a broad variety of dairy subgroups with pre-diabetes and newly diagnosed type 2 diabetes (ND-T2DM) among Dutch adults. In total, 112 086 adults without diabetes completed a semi-quantitative FFQ and donated blood. Pre-diabetes was defined as fasting plasma glucose (FPG) between 5·6 and 6·9 mmol/l or HbA1c% of 5·7-6·4 %. ND-T2DM was defined as FPG ≥7·0 mmol/l or HbA1c ≥6·5 %. Logistic regression analyses were conducted by 100 g or serving increase and dairy tertiles (T1ref), while adjusting for demographic, lifestyle and dietary covariates. Median dairy product intake was 324 (interquartile range 227) g/d; 25 549 (23 %) participants had pre-diabetes; and 1305 (1 %) had ND-T2DM. After full adjustment, inverse associations were observed of skimmed dairy (OR100 g 0·98; 95 % CI 0·97, 1·00), fermented dairy (OR100 g 0·98; 95 % CI 0·97, 0·99) and buttermilk (OR150 g 0·97; 95 % CI 0·94, 1·00) with pre-diabetes. Positive associations were observed for full-fat dairy (OR100 g 1·003; 95 % CI 1·01, 1·06), non-fermented dairy products (OR100 g 1·01; 95 % CI 1·00, 1·02) and custard (ORserving/150 g 1·13; 95 % CI 1·03, 1·24) with pre-diabetes. Moreover, full-fat dairy products (ORT3 1·16; 95 % CI 0·99, 1·35), non-fermented dairy products (OR100 g 1·05; 95 % CI 1·01, 1·09) and milk (ORserving/150 g 1·08; 95 % CI 1·02, 1·15) were positively associated with ND-T2DM. In conclusion, our data showed inverse associations of skimmed and fermented dairy products with pre-diabetes. Positive associations were observed for full-fat and non-fermented dairy products with pre-diabetes and ND-T2DM.

  19. Geologic Mapping and Paired Geochemical-Paleomagnetic Sampling of Reference Sections in the Grande Ronde Basalt: An Example from the Bingen Section, Columbia River Gorge, Washington

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    Sawlan, M.; Hagstrum, J. T.; Wells, R. E.

    2011-12-01

    broad, NE-trending anticline of the Yakima Fold Belt, with the section base (N1) beneath the fold crest and R2 and N2 flows exposed in the fold's SE limb. In addition to addressing our main mapping objectives, observations made in the course of mapping at Bingen and other sections have led to insights into the cooling, fracturing and emplacement of GRB lavas. A distinctive set of fractures, termed quench fractures, comprise subvertical, curviplanar fractures and flanking mini-columnar joints, and are attributed to ascent of steam, generated by conduction heating of groundwater, through recently emplaced flows [Sawlan and Moore, 2011, GSA Rocky Mtn-Cord. Sec. Mtg, Logan (abst)]. Quench fractures are widespread across the GRB extent and occur in flows at Bingen. We have identified small lava tubes (<2 m wide) in several sections, in both high-Mg and low-Mg flows. In relation to the large volumes of GRB flows, the lava tubes are notably diminutive. At Bingen and in the Buttermilk Canyon section (near Lone Rock, OR), pahoehoe toes are recognized in flows also containing lava tubes. While observations of lava tubes and pahoehoe toes are few to date, ropy pahoehoe and layered upper flow crusts are common in high-Mg flows. These characteristics - tubes, toes, ropes and crusts - indicate emplacement as pahoehoe flows.