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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...

  2. Spray drying of mango juice - buttermilk blends

    OpenAIRE

    Ramachandra H.G. Rao,; H. Kumar, Arun

    2005-01-01

    International audience In India both dairy and fruit sectors face problems of lack of basic infrastructure for handling peaks in production. Mango is considered as king of the fruits, but its production is highly seasonal. Lack of adequate infrastructure in many places results in huge losses due to low keeping quality. In the dairy industry, buttermilk, a by-product of butter production, is mostly left unutilized. Buttermilk is a good source of valuable milk proteins and lactose; its high ...

  3. 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

  4. 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.

  5. THERAPEUTIC AND NUTRITIONAL VALUES OF TAKRA (BUTTERMILK

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    Rajendra Nirgude

    2013-02-01

    Full Text Available Takra (Buttermilk is a dietary product and is being used by Ayurveda from centuries. Takra is a product obtained by curd (fermented product of milk. In Ayurveda the usefulness of Takra is mentioned in many topics like Arsha (Piles, Udara (Asities, Grahani (Sprue etc. Along with this Ayurveda also mentioned the importance of Takra in disturbed condition of Agni (Digestive Fire. Takra acts as Tridoshshamak by means of its different Gunas (Properties. Takra is light for digestion hence is preferable in patients suffering from the diseases having Mandagni (Low digestive fire. Due to these specialty Takra remains a key component while thinking about the medicine and dietary supplementations for the patients of Agni Vikruti (abnormal conditions of digestive fire.

  6. 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.

  7. Temporal alterations in the bovine buttermilk glycome from parturition to milk maturation.

    Science.gov (United States)

    Ross, Sarah A; Gerlach, Jared Q; Gill, Satbir K; Lane, Jonathan A; Kilcoyne, Michelle; Hickey, Rita M; Joshi, Lokesh

    2016-11-15

    The bovine milk fat globule membrane (MFGM) has many associated biological activities, many of which are linked with specific carbohydrate structures of MFGM glycoconjugates. Bovine buttermilk is a commercially viable source of MFGM and is an under-valued by-product of butter making. However, the changes in buttermilk glycosylation over the course of lactation have not been extensively investigated. In this study, buttermilk was generated from three individual multiparous cows at 13 time points over the first three months of lactation. Buttermilk glycosylation was profiled using lectin microarrays and lectin blotting. Suggested differences in glycosylation, including N-glycosylation, sialylation and fucosylation, were observed between early and late time points and between individual animals. Overall, these data suggest temporal changes in the glycosylation of buttermilk proteins which may have an important impact on commercial isolation of glycosylated ingredients. PMID:27283640

  8. 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

  9. 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

  10. Concentration of polar MFGM lipids from buttermilk by microfiltration and supercritical fluid extraction.

    Science.gov (United States)

    Astaire, J C; Ward, R; German, J B; Jiménez-Flores, R

    2003-07-01

    Buttermilk contains the milk fat globule membrane (MFGM), a material that possesses many complex lipids that function as nutritionally valuable molecules. Milk-derived sphingolipids and phospholipids affect numerous cell functions, including regulating growth and development, molecular transport systems, stress responses, cross membrane trafficking, and absorption processes. We developed a two-step method to produce buttermilk derivative ingredients containing increased concentrations of the polar MFGM lipids by microfiltration and supercritical fluid extraction (SFE). These processes offer environmentally benign alternatives to conventional lipid fractionation methods that rely on toxic solvents. Firstly, using a ceramic tubular membrane with 0.8-micron pore size, we evaluated the cross flow microfiltration system that maximally concentrated the polar MFGM lipids using a 2n factorial design; the experimental factors were buttermilk source (fresh, or reconstituted from powder) and temperature (50 degrees C, and 4 degrees C). Secondly, a SFE process using supercritical carbon dioxide removed exclusively nonpolar lipid material from the microfiltered buttermilk product. Lipid analysis showed that after SFE, the product contained a significantly reduced concentration of nonpolar lipids, and a significantly increased concentration of polar lipids derived from the MFGM. Particle size analysis revealed an impact of SFE on the product structure. The efficiency of the SFE system using the microfiltration-processed powder was compared much more favorably to using buttermilk powder.

  11. 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.

  12. Compositional and sensory differences of products of sweet-cream and whey buttermilk produced by microfiltration, diafiltration, and supercritical CO2.

    Science.gov (United States)

    Olabi, A; Jinjarak, S; Jiménez-Flores, R; Walker, J H; Daroub, Hamza

    2015-06-01

    The objectives of this work were to assess the compositional properties and sensory characteristics of ingredients produced by treating sweet-cream and whey-cream buttermilks with microfiltration (MF), diafiltration (DF), and supercritical CO2 (SFE) extraction. Sweet-cream buttermilk (CBM) and buttermilk resulting from churning the residual fat from whey processing (whey buttermilk, WBM) were used. Using MF or microfiltration followed by diafiltration (MF-DF), we obtained resulting retentates that were dried and then were subjected to SFE treatment. Control buttermilks, SFE resulting products, and MF and MF-DF SFE and all treated retentates products totaled 16 samples (2 types×4 treatments×2 batches). Eleven trained panelists assessed samples using descriptive analysis. Sweet-cream buttermilk was higher in protein and lactose, whereas the WBM had similar total protein, mainly β-LG and α-LA but very low lactose. The resulting samples in order of concentration for fat and lactose were control samples>SFE treated>MF treated>DF=MF-SFE and DF-SFE. Sodium dodecyl sulfate-PAGE protein profiling showed negligible casein for WBM versus CBM and less whey proteins for CBM versus WBM, as expected. Whey buttermilk was more yellow, salty, sour, and rancid than CBM. Regarding the treatments, significant differences were obtained on homogeneity, opacity, rancid odor, cardboard and sour flavors, sweet and salty tastes, viscosity, and mouthcoating, where SFE-treated samples showed lowest rancid odor and cardboard flavor. PMID:25864057

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

    Energy Technology Data Exchange (ETDEWEB)

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

    1996-08-01

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

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

    NARCIS (Netherlands)

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

    1998-01-01

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

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

    NARCIS (Netherlands)

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

    2008-01-01

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

  16. 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%.

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

    Energy Technology Data Exchange (ETDEWEB)

    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.

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

    Science.gov (United States)

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

    2016-12-01

    Buttermilk is a dairy by-product with a high content of milk fat globule membranes (MFGMs), whose protein constituents are reported to be antiproliferative. Lipids represent about half of the composition of MFGM. The aim of this study was to isolate buttermilk lipid fractions and evaluate their potential antiproliferative effect. Selective extraction with food grade or non-food grade solvents was performed. Antiproliferative effectiveness of lipid extracts and their neutral and polar fractions was evaluated on nine human cancer cell lines. Fractions obtained using food grade ethanol gave a higher yield than those obtained using non-food grade solvents, and they effectively inhibited cell viability of the cancer cell lines investigated. These fractions, rich in phospho- and sphingolipids, were strongly antiproliferative against human ovary and colon cancer cells. This observation allowed us to hypothesize further analyses aimed at promoting the use of buttermilk polar lipid fractions as functional food additives. PMID:27374586

  19. Sediment and Radionuclide Transport in Rivers; Field Sampling Program, Cattaraugus and Buttermilk Creeks, New York

    Energy Technology Data Exchange (ETDEWEB)

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

    1981-01-01

    This report describes FY-1979 analysis results on flow, sediment and radionuclide data collected in Cattaraugus, Buttermilk and Franks Creek, New York. The objective of the study is to investigate the radionuclide transport in these streams as a part of a continuing program to provide data required for application and verification of the Sediment and Radionuclide Transport Model (SERATRA). Radiological analyses were performed on sand, silt and clay size fractions of suspended and bed sediment, as well as for dissolved radionuclides. These include gamma-ray emitters plus {sup 90}Sr, {sup 238}Pu, {sup 239 - 240}Pu, {sup 241}Am, {sup 244}Cm and {sup 3}H. Among radionuclides analyzed to date, a principal radionuclide found in the study area is {sup 137}Cs. Distributions of {sup 137}Cs associated with suspended and bed sediments have sharp peaks at the mouth of the Franks Creek, revealing the contribution of {sup 137}Cs from the NFS site. Concentration of {sup 137}Cs associated with a clay size fraction of suspended and bed sediments at the mouth of Franks Creek were 32.5 {+-} 1.5 and 134.0 {+-} 0.90 pCi/g, respectively. Cesium-134 and cobalt-60 associated with the bed sediment also have higher peaks at the mouth of Franks Creek. However, dissolved and particulate concentrations of other radionuclides analyzed under this study were generally very low and there is no clear evidence to indicate that these radionculides detected in this study area originated from the Nuclear Fuel Service site.

  20. Influence of condensed sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese.

    Science.gov (United States)

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

    2006-02-01

    Compositional changes in raw and pasteurized cream and unconcentrated sweet cream buttermilk (SCB) obtained from a local dairy were investigated over 1 yr. Total phospholipid (PL) composition in SCB ranged from 0.113 to 0.153%. Whey protein denaturation in pasteurized cream over 1 yr ranged from 18 to 59%. Pizza cheese was manufactured from milk standardized with condensed SCB (approximately 34.0% total solids, 9.0% casein, 17.8% lactose). Effects of using condensed SCB on composition, yield, PL recovery, and functional properties of pizza cheese were investigated. Cheesemilks were prepared by adding 0, 2, 4, and 6% (wt/wt) condensed SCB to part-skim milk, and cream was added to obtain cheesemilks with approximately 11.2 to 12.7% total solids and casein:fat ratio of approximately 1. Use of condensed SCB resulted in a significant increase in cheese moisture. Cheese-making procedures were modified to obtain similar cheese moisture contents. Fat and nitrogen recoveries in SCB cheeses were slightly lower and higher, respectively, than in control cheeses. Phospholipid recovery in cheeses was below 40%. Values of pH and 12% trichloro-acetic acid-soluble nitrogen were similar among all treatments. Cheeses made from milk standardized with SCB showed less melt and stretch than control cheese, especially at the 4 and 6% SCB levels. Addition of SCB significantly lowered free oil at wk 1 but there were no significant differences at wk 2 and 4. Use of SCB did not result in oxidized flavor in unmelted cheeses. At low levels (e.g., 2% SCB), addition of condensed SCB improved cheese yield without affecting compositional, rheological, and sensory properties of cheese. PMID:16428615

  1. 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.

  2. 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

  3. 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.

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

    Energy Technology Data Exchange (ETDEWEB)

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

    1982-12-01

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

  5. 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...

  6. Coffee, Wine Good for Healthy Gut, Sodas May Be Bad

    Science.gov (United States)

    ... page: https://medlineplus.gov/news/fullstory_158552.html Coffee, Wine Good for Healthy Gut, Sodas May Be ... two new studies suggest. Foods like fruits, vegetables, coffee, tea, wine, yogurt and buttermilk can increase the ...

  7. Daya Tahan dan Uji Organoleptik Terhadap Dadih dan Yoghurt dari Susu Kerbau Murrah di Kecamatan Siborongborong Kabupaten Tapanuli Utara

    OpenAIRE

    Nababan, Marta sofia k.

    2015-01-01

    Curd milk or buttermilk is milk products obtained from the process of curdling milk with rennet or acids such as pineapple juice or vinegar and then eliminating the liquid (whey). Yogurt is milk acidified by fermentation using Lactobacillus bacteria starter. The processed Murrah buffalo milk can allows consume to people who suffer from lactose intolerance. The study was conducted to determine the ratio between buttermilk and yogurt thr...

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

    NARCIS (Netherlands)

    VANDAM, P; GAALMAN, G; SIERKSMA, G

    1993-01-01

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

  9. 76 FR 27653 - Office of Biotechnology Activities; Recombinant DNA Research: Action Under the NIH Guidelines for...

    Science.gov (United States)

    2011-05-12

    ...) research with a certified host-vector 1 system requires IBC review; however, the required containment... Federal Register (75 FR 69687). No public comments were received regarding the proposal to certify K... processes (including yogurt, cheese and buttermilk) and has been used widely in the food industry to...

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

    NARCIS (Netherlands)

    Ercan, O.

    2014-01-01

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

  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...

  12. 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...

  13. 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.

  14. Migratory fish, a problem of interstate cooperation?

    Science.gov (United States)

    Van Oosten, John; Adams, William C.; Finley, William L.; Westerman, Fred A.

    1939-01-01

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

    OpenAIRE

    Adriane Elisabete Costa Antunes; Elza Terezinha Grael; Izildinha Moreno; Luana Gajardoni Rodrigues; Fernanda Martelo Dourado; Daniela Marques Saccaro; Alda Luiza Santos Lerayer

    2007-01-01

    One of the key focuses of today's dairy industry worldwide is the continued development of new products, especially probiotic-based products. Buttermilk is originally a by-product of butter making fermented by Mesophilic Aromatic Cultures (MAC). It can also be made by fermentation of pasteurized whole milk or skimmed milk. This product is not marketed in Brazil. The objectives of this work were: (1) to develop a selective medium for Bifidobacterium animalis subsp. lactis enumeration and (2) t...

  16. Fermented probiotic beverages based on acid whey

    Directory of Open Access Journals (Sweden)

    Katarzyna Skryplonek

    2015-12-01

    Full Text Available Background. 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 bac- teria. 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. Material and methods. Samples were inoculated with two strains of commercial probiotic cultures: Lac- tobacillus 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. Results. Throughout all storage period, the number of bacteria was higher than 8 log cfu/ml in the all sam- ples. 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. Conclusions. Obtained products made of acid whey combined with milk and fortified with buttermilk pow- der 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. Selective enumeration and viability of Bifidobacterium animalis subsp. lactis in a new fermented milk product Enumeração seletiva e viabilidade de Bifidobacterium animalis subsp. lactis em um novo produto lácteo fermentado

    Directory of Open Access Journals (Sweden)

    Adriane Elisabete Costa Antunes

    2007-03-01

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

  18. Spreads microbiology in association with product matrix, structure and chemistry

    OpenAIRE

    Khan, Intisar Chowdhury

    2015-01-01

    The overall aim of this study was to eliminate the root cause of the ‘cheese flavour’ in spread caused by four key microbes Bacillus spp, Staphylococcus spp, yeasts and moulds. The major sources of these bacteria were in the product ingredients mainly sweet cream buttermilk and skimmed milk along with environmental aerosols. The causative organisms were present in about 63% of the products and mainly ‘feed’ on the oil element of the recipe, containing high level C12 that generates the distinc...

  19. Dried Yoghurts: Kurut and Kashk

    Directory of Open Access Journals (Sweden)

    Dilek Say

    2015-12-01

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

  20. 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.

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

    Science.gov (United States)

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

    2013-07-01

    Lactococcus lactis is the lactic acid bacterium most widely used by the dairy industry as a starter for the manufacture of fermented products such as cheese and buttermilk. However, some strains produce putrescine from agmatine via the agmatine deiminase (AGDI) pathway. The proteins involved in this pathway, including those necessary for agmatine uptake and conversion into putrescine, are encoded by the aguB, aguD, aguA and aguC genes, which together form an operon. This paper reports the mechanism of regulation of putrescine biosynthesis in L. lactis. It is shown that the aguBDAC operon, which contains a cre site at the promoter of aguB (the first gene of the operon), is transcriptionally regulated by carbon catabolic repression (CCR) mediated by the catabolite control protein CcpA. PMID:23688550

  2. 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.

  3. 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.)

  4. Evaluation of the Chemical and Sensory Attributes of Solar and Freeze-Dried Jameed Produced from Cow and Sheep Milk with the Addition of Carrageenan Mix to the Jameed Paste

    Directory of Open Access Journals (Sweden)

    Ayman S. Mazahreh

    2008-01-01

    Full Text Available Jameed is a fermented dried dairy product in the form of stone hard balls or other shapes produced by straining the heated buttermilk on cloth mesh bags, salting the formed paste by kneading, shaping and drying in the sun. This product is reconstituted after disintegration to be used in the preparation of Mansaf, the national dish in Jordan, which is basically lamb meat cooked in Jameed sauce (Sharab, Mareece and served on cooked rice. The addition of Carrageenan (0.15%, to the Jameed paste resulted in improvement of solar dried Jameed with significant result for Carrageenan treatment as evaluated by wettability and syneresis test. Whipping of the paste to which carrageenan was used, added an additional improvement to the solubility of Jameed and stability of its dispersion The sensory evaluation of the sauce prepared From sheep milk using hedonic scale test had higher mean scores than control market sample which was karaki jameed considered as the best quality in Jordan.

  5. Sacred Dairies, Dairymen, and Buffaloes of the Nilgiri Mountains in South India

    Directory of Open Access Journals (Sweden)

    Anthony 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.

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

    Science.gov (United States)

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

    2016-01-01

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

  7. Non-linear image processing

    International Nuclear Information System (INIS)

    Processing of nuclear medicine images is generally performed by essentially linear methods with the non-negativity condition being applied as the only non-linear process. The various methods used: matrix methods in signal space and Fourier or Hadamard transforms in frequency or sequency space are essentially equivalent. Further improvement in images can be obtained by the use of inherently non-linear methods. The recent development of an approximation to a least-difference method (as opposed to a least-square method) has led to an appreciation of the effects of data bounding and to the development of a more powerful process. Data bounding (modification of statistically improbable data values) is an inherently non-linear method with considerable promise. Strong bounding depending on two-dimensional least-squares fitting yields a reduction of mottling (buttermilk effect) not attainable with linear processes. A pre-bounding process removing very bad points is used to protect the strong bounding process from incorrectly modifying data points due to the weight of an extreme but yet unbounded point as the fitting area approaches it

  8. Quantitative analysis of gangliosides in bovine milk and colostrum-based dairy products by ultrahigh performance liquid chromatography-tandem mass spectrometry.

    Science.gov (United States)

    Lee, Hyeyoung; German, J Bruce; Kjelden, Randy; Lebrilla, Carlito B; Barile, Daniela

    2013-10-01

    Milk gangliosides have gained considerable attention because they participate in diverse biological processes, including neural development, pathogen binding, and activation of the immune system. Herein, we present a quantitative measurement of the gangliosides present in bovine milk and other dairy products and byproducts. Ultrahigh performance liquid chromatography separation was used for high-throughput analysis and achieved a short running time without sacrificing chromatographic resolution. Dynamic multiple reaction monitoring was conducted for 12 transitions for GM3 and 12 transitions for GD3. Transitions to sialic acid fragments (m/z 290.1) were chosen for the quantitation. There was a considerable amount of gangliosides in day 2 milk (GM3, 0.98 mg/L; GD3, 15.2 mg/L) which dramatically decreased at day 15 and day 90. GM3 and GD3 were also analyzed in pooled colostrum, colostrum cream, colostrum butter, and colostrum buttermilk. The separation and analytical approaches here proposed could be integrated into the dairy industry processing adding value to side-streams. PMID:24024650

  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. 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.  

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

    International Nuclear Information System (INIS)

    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.

  12. The role of diet in symptoms of irritable bowel syndrome in adults: a narrative review.

    Science.gov (United States)

    Heizer, William D; Southern, Susannah; McGovern, Susan

    2009-07-01

    This review summarizes what is known about the effect of diet on irritable bowel syndrome (IBS) symptoms emphasizing data from randomized, controlled clinical trials. Studies suggest that IBS symptoms in one quarter of patients may be caused or exacerbated by one or more dietary components. Recent studies indicate that a diet restricted in fermentable, poorly absorbed carbohydrates, including fructose, fructans (present in wheat and onions), sorbitol, and other sugar alcohols is beneficial, but confirmatory studies are needed. Despite a long history of enthusiastic use, fiber is marginally beneficial. Insoluble fiber may worsen symptoms. Some patients with IBS, especially those with constipation, will improve with increased intake of soluble fiber. Prebiotic fibers have not been adequately tested. Daily use of peppermint oil is effective in relieving IBS symptoms. The usefulness of probiotics in the form of foods such as live-culture yogurt and buttermilk for IBS symptoms is not established. In clinical practice, it is very difficult to establish that a patient's symptoms result from an adverse reaction to food. A double blind placebo-controlled food challenge is the most reliable method, but it is not suitable for routine clinical use. A modified exclusion diet and stepwise reintroduction of foods or trials of eliminating classes of food may be useful. PMID:19559137

  13. 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

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

    Science.gov (United States)

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

    2016-09-01

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

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

    Science.gov (United States)

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

    2016-09-01

    Identifying Bacillus cereus as the causative agent of a foodborne outbreak still poses a challenge. We report on the epidemiological and microbiological investigation of three outbreaks of food poisoning (A, B, and C) in Austria in 2013. A total of 44% among 32 hotel guests (A), 22% among 63 employees (B) and 29% among 362 residents of a rehab clinic (C) fell sick immediately after meal consumption. B. cereus isolated from left overs or retained samples from related foods were characterized by toxin gene profiling, and molecular typing using panC sequencing and M13-PCR typing (in outbreak A and C). We identified two B. cereus strains in outbreak A, and six B. cereus strains, each in outbreak B and C; we also found Staphylococcus aureus and staphylococcal enterotoxins in outbreak A. The panC sequence based phylogenetic affiliation of the B. cereus strains, together with findings of the retrospective cohort analyses, helped determining their etiological role. Consumption of a mashed potatoes dish in outbreak A (RR: ∞), a pancake strips soup in outbreak B (RR 13.0; 95% CI 1.8-93.0) and for outbreak C of a fruit salad (RR 1.50; 95% CI 1.09-2.00), deer ragout (RR: 1.99; 95% CI 1.23-3.22) and a cranberry/pear (RR 2.46; 95% CI 1.50-4.03)were associated with increased risk of falling sick. An enterotoxigenic strain affiliated to the phylogenetic group with the highest risk of food poisoning was isolated from the crème spinach and the strawberry buttermilk, and also from the stool samples of the one B. cereus positive outbreak case-patient, who ate both. Our investigation of three food poisoning outbreaks illustrates the added value of a combined approach by using epidemiological, microbiological and genotyping methods in identifying the likely outbreak sources and the etiological B. cereus strains. PMID:27257745

  16. 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.

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

    Science.gov (United States)

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

    2014-01-17

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

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

    Science.gov (United States)

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

    1987-01-01

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

  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

    Science.gov (United States)

    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.