Sample records for buttermilk

  1. 21 CFR 163.135 - Buttermilk chocolate. (United States)


    ... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Buttermilk chocolate. 163.135 Section 163.135 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CACAO PRODUCTS Requirements for Specific Standardized Cacao Products § 163.135 Buttermilk chocolate. (a) Description....

  2. Desenvolvimento de buttermilk probiótico Development of a probiotic buttermilk

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    Adriane Elisabete Costa Antunes


    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

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    Vanderghem, C.


    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.


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    Rajendra Nirgude


    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.

  5. Modulation of brown adipocyte activity by milk by-products: Stimulation of brown adipogenesis by buttermilk. (United States)

    Asano, Hiroki; Kida, Ryosuke; Muto, Kengo; Nara, Takayuki Y; Kato, Ken; Hashimoto, Osamu; Kawada, Teruo; Matsui, Tohru; Funaba, Masayuki


    Brown adipocytes dissipate chemical energy in the form of heat through the expression of mitochondrial uncoupling protein 1 (Ucp1); Ucp1 expression is further upregulated by the stimulation of β-adrenergic receptors in brown adipocytes. An increase in energy expenditure by activated brown adipocytes potentially contributes to the prevention of or therapeutics for obesity. The present study examined the effects of milk by-products, buttermilk and butter oil, on brown adipogenesis and the function of brown adipocytes. The treatment with buttermilk modulated brown adipogenesis, depending on the product tested; during brown adipogenesis, buttermilk 1 inhibited the differentiation of HB2 brown preadipocytes. In contrast, buttermilk 3 and 5 increased the expression of Ucp1 in the absence of isoproterenol (Iso), a β-adrenergic receptor agonist, suggesting the stimulation of brown adipogenesis. In addition, the Iso-induced expression of Ucp1 was enhanced by buttermilk 2 and 3. The treatment with buttermilk did not affect the basal or induced expression of Ucp1 by Iso in HB2 brown adipocytes, except for buttermilk 5, which increased the basal expression of Ucp1. Conversely, butter oil did not significantly affect the expression of Ucp1, irrespective of the cell phase of HB2 cells, ie, treatment during brown adipogenesis or of brown adipocytes. The results of the present study indicate that buttermilk is a regulator of brown adipogenesis and suggest its usefulness as a potential food material for antiobesity.

  6. Antioxidant activities of buttermilk proteins, whey proteins, and their enzymatic hydrolysates. (United States)

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


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

  7. Evolution of phospholipid contents during the production of quark cheese from buttermilk. (United States)

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


    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

  8. Phospholipid enrichment in sweet and whey cream buttermilk powders using supercritical fluid extraction. (United States)

    Spence, A J; Jimenez-Flores, R; Qian, M; Goddik, L


    Milk fat globule membrane contains many complex lipids implicated in an assortment of biological processes. Microfiltration coupled with supercritical fluid extraction (SFE) has been shown to provide a method of concentrating these nutritionally valuable lipids into a novel ingredient. In the dairy industry there are several by-products that are rich in phospholipids (PL) such as buttermilk, whey, and whey cream. However, PL are present at low concentrations. To enrich PL in buttermilk powders, regular buttermilk and whey buttermilk (by-product of whey cream after making butter) were microfiltered and then treated with SFE after drying. The total fat, namely nonpolar lipids, in the powders was reduced by 38 to 55%, and phospholipids were concentrated by a factor of 5-fold. Characterization of the PL demonstrated specific molecular fatty amide combinations on the sphingosine (18:1) backbone of sphingomyelin with the greatest proportion being saturated; the most common were 16:0, 20:0, 21:0, 22:0, 23:0, and 24:0. Two unsaturated fatty amide chains, 23:1 and 24:1, were shown to be elevated in a whey cream buttermilk sample compared with the others. However, most unsaturated species were not as abundant.

  9. Concentration of polar MFGM lipids from buttermilk by microfiltration and supercritical fluid extraction. (United States)

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


    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.

  10. The Buttermilk Creek complex and the origins of Clovis at the Debra L. Friedkin site, Texas. (United States)

    Waters, Michael R; Forman, Steven L; Jennings, Thomas A; Nordt, Lee C; Driese, Steven G; Feinberg, Joshua M; Keene, Joshua L; Halligan, Jessi; Lindquist, Anna; Pierson, James; Hallmark, Charles T; Collins, Michael B; Wiederhold, James E


    Compelling archaeological evidence of an occupation older than Clovis (~12.8 to 13.1 thousand years ago) in North America is present at only a few sites, and the stone tool assemblages from these sites are small and varied. The Debra L. Friedkin site, Texas, contains an assemblage of 15,528 artifacts that define the Buttermilk Creek Complex, which stratigraphically underlies a Clovis assemblage and dates between ~13.2 and 15.5 thousand years ago. The Buttermilk Creek Complex confirms the emerging view that people occupied the Americas before Clovis and provides a large artifact assemblage to explore Clovis origins.

  11. Standardization of the method for utilization of paneer whey in cultured buttermilk. (United States)

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


    Whey is a liquid by-product obtained during manufacture of coagulated milk products like paneer, cheese etc. Its disposal as waste leads to heavy load in dairy effluent and loss of valuable milk solids. For efficient and economic utilization of whey, a method was standardized for the preparation of cultured butter milk using paneer whey as one of the ingredient. It involved fermentation of paneer whey and double toned milk separately using starter culture containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. The paneeer whey can be successfully incorporated up to 50 % by following the standardized method. The proximate chemical composition of cultured buttermilk was 8.31 % total solids, 2.26 % protein, 1.12 % fat, 4.42 % lactose and 0.56 % ash. The cultured buttermilk has acceptable sensory qualities and shelf life of 5 days under refrigerated condition.

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

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    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)


    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.

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

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    Bahrami Masoud


    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%.

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

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


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

  15. Antiproliferative activity of buttermilk lipid fractions isolated using food grade and non-food grade solvents on human cancer cell lines. (United States)

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


    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.

  16. Geohydrology and water quality of the stratified-drift aquifers in Upper Buttermilk Creek and Danby Creek Valleys, Town of Danby, Tompkins County, New York (United States)

    Miller, Todd S.


    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.

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

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    Maxime Saffon


    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.

  18. Behavior of Heat-Denatured Whey: Buttermilk Protein Aggregates during the Yogurt-Making Process and Their Influence on Set-Type Yogurt Properties. (United States)

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


    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.

  19. The composition and functional properties of whey protein concentrates produced from buttermilk are comparable with those of whey protein concentrates produced from skimmed milk. (United States)

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


    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.

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

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    Samantha Lemke Gonzales


    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

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

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    Pilar Castro-Gómez


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

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

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


    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.

  3. Still Flies in Buttermilk: Black Male Faculty, Critical Race Theory, and Composite Counterstorytelling (United States)

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


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

  4. Water Resources Improvement Study, Buttermilk Bay Channel, Bourne, Massachusetts; Small Navigation Project, Detailed Project Report, and Environmental Assessment. (United States)


    would be restricted by the stage of the tide. The natural channel has a minimum depth of 3 feet at ralw over a width of 20 feet. This presents a very...project, we concur with your consistency determination. Sincerely, k Edward J. Reilly Assistant Secretary EJR/MEP:dc cc: John Hannon, Waterways Robert...Branch, Corps of Engineers, 424 Trapelo Road, Waltham 02154 John J. Hannon. Director, Division of Land & Water Use, Department of Environmental

  5. 失语民族的复苏——评詹姆斯-鲍德温的《酪乳中的苍蝇》%The Recovery of the Defeated Nation--On James Baldwin's A Fly in Buttermilk

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  6. 7 CFR 58.205 - Meaning of words. (United States)


    ... Drug Administration. Nonfat dry milk shall not contain nor be derived from dry buttermilk, dry whey, or..., dry whey, or products other than nonfat dry milk, except that lactose may be added as a processing aid... contain nor be derived from nonfat dry milk, dry whey, or products other than buttermilk, and shall...

  7. Your Game Plan to Prevent Type 2 Diabetes: Fat and Calorie Counter (United States)

    ... cream, fat added with beef cubes, untrimmed regular sour cream, fat added Beer (1 can = 12 fl oz): low calorie regular, malt, or no alcohol Beets Biscochitos (cookie), 1 1/2" diam Biscuit, from refrigerated dough: buttermilk (Pillsbury®) buttermilk, flaky (Hungry Jack®) Grands! (Pillsbury®) ...

  8. 7 CFR 58.646 - Official identification. (United States)


    ... applicable requirements in subpart A of this part which have been officially inspected in process and found.... grades established (nonfat dry milk, whole milk, buttermilk and whey) shall be U.S. Extra Grade or...

  9. 76 FR 31295 - WTO Agricultural Safeguard Trigger Levels (United States)


    .... Dried Cream 21,166 kilograms.. January 1, 2011 to December 31, 2011. Dried Whey/Buttermilk 18,594..., 2011 to December 31, 2011. kilograms. Gruyere Process Cheese 3,411,433 January 1, 2011 to December...

  10. 78 FR 37516 - WTO Agricultural Quantity-Based Safeguard Trigger Levels (United States)


    ....... January 1, 2013 to December 31, 2013. Dried Whey/Buttermilk....... 39,875 kilograms.... January 1, 2013 to.... December 31, 2013. Gruyere Process Cheese...... 3,321,700 kilograms. January 1, 2013 to December 31,...

  11. USSR Report, Agriculture, No. 1406. (United States)


    feeding to calves. In 1981, 8 million tons of whole milk and 23.2 million tons of skim milk , buttermilk and whey were used for feed purposes...Approximately 252 kilograms of whole milk , 423 kilograms of skim milk , whey and buttermilk and roughly 50 kilograms of substitute whole milk were expended...increasing the production of meat, milk and other animal husbandry products by displaying genuine concern for taking advantage of the opportunities that

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


    Nababan, Marta sofia k.


    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...

  13. Butter making from caprine creams: effect of washing treatment on phospholipids and milk fat globule membrane proteins distribution. (United States)

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


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

  14. Composition and fatty acid distribution of bovine milk phospholipids from processed milk products. (United States)

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


    The aim of this work was to assess the accuracy of different extraction methods of phospholipids and to measure the effect that processing has on phospholipid composition. Four methods of extracting phospholipids from buttermilk powder were compared to optimize recovery of sphingomyelin. Using the optimal method, the phospholipid profile of four dairy products (raw milk, raw cream, homogenized and pasteurized milk, and buttermilk powder) was determined. A total lipid extraction by the Folch method followed by a solid-phase extraction using the Bitman method was the most efficient technique to recover milk sphingomyelin. Milk processing (churning, centrifuging, homogenization, spray-drying) affected the profile of milk phospholipids, leading to a loss of sphingomyelin and phosphatidylcholine after centrifugation for cream separation. A corresponding decrease in the saturation content of the raw cream phospholipids and a loss of phosphatidylethanolamine after spray-drying to produce buttermilk powder were also observed.

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

    DEFF Research Database (Denmark)

    Mølbak, Kåre; Neimann, Jacob


    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...

  16. 21 CFR 131.111 - Acidified milk. (United States)


    ... optional ingredients. (1) Concentrated skim milk, nonfat dry milk, buttermilk, whey, lactose, lactalbumins... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Acidified milk. 131.111 Section 131.111 Food and... CONSUMPTION MILK AND CREAM Requirements for Specific Standardized Milk and Cream § 131.111 Acidified milk....

  17. 77 FR 31296 - WTO Agricultural Safeguard Trigger Levels (United States)


    .... Evaporated or Condensed Milk......... 2,262,128 kilograms.... January 1, 2011 to December 31, 2011. Nonfat Dry Milk 327,518 kilograms...... January 1, 2011 to December 31, 2011. Dried Whole Milk 2,135,595... December 31, 2011. Dried Whey/Buttermilk 18,594 kilograms....... January 1, 2011 to December 31,...

  18. 21 CFR 131.203 - Lowfat yogurt. (United States)


    .... (d) Other optional ingredients. (1) Concentrated skim milk, nonfat dry milk, buttermilk, whey... CONSUMPTION MILK AND CREAM Requirements for Specific Standardized Milk and Cream § 131.203 Lowfat yogurt. (a... than 8.25 percent milk solids not fat, and has a titratable acidity of not less than 0.9...

  19. 21 CFR 133.178 - Pasteurized neufchatel cheese spread with other foods. (United States)


    ..., hydrolyzed lactose. (5) Cream, milk, skim milk, buttermilk, cheese whey, any of the foregoing from which part of the water has been removed, anhydrous milkfat, dehydrated cream, and albumin from cheese whey. (c... is added to this food, but the moisture content in no case is more than 65 percent. (ii) The milk...

  20. 21 CFR 133.179 - Pasteurized process cheese spread. (United States)


    ... ingredients referred to in paragraph (a) of this section are cream, milk, skim milk, buttermilk, cheese whey... cream, albumin from cheese whey, and skim milk cheese for manufacturing. (e) The emulsifying agents... more than 44 percent but not more than 60 percent, and the milk fat content is not less than 20...

  1. 21 CFR 131.112 - Cultured milk. (United States)


    ... ingredients. (1) Concentrated skim milk, nonfat dry milk, buttermilk, whey, lactose, lact-al-bum-ins... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Cultured milk. 131.112 Section 131.112 Food and... CONSUMPTION MILK AND CREAM Requirements for Specific Standardized Milk and Cream § 131.112 Cultured milk....

  2. 7 CFR 58.236 - Pasteurization and heat treatment. (United States)


    ... than 6.0 undenatured whey protein nitrogen per gram of non-fat dry milk as classified in the U.S... Service 1 Operations and Operating Procedures § 58.236 Pasteurization and heat treatment. All milk and buttermilk used in the manufacture of dry milk products and modified dry milk products shall be...

  3. 7 CFR 58.101 - Meaning of words. (United States)


    ...) Dairy products. Butter, cheese (whether natural or processed), skim milk, cream, whey or buttermilk... provided the product is tested and meets the quality requirements for No. 2 milk.) (e) Sanitizing treatment... considered safe for product production. Such treatment shall not adversely affect the equipment, the milk...

  4. 21 CFR 131.200 - Yogurt. (United States)


    ...) Concentrated skim milk, nonfat dry milk, buttermilk, whey, lactose, lact-al-bum-ins, lacto-globulins, or whey... CONSUMPTION MILK AND CREAM Requirements for Specific Standardized Milk and Cream § 131.200 Yogurt. (a... of bulky flavors, contains not less than 3.25 percent milkfat and not less than 8.25 percent...

  5. 77 FR 38033 - WTO Agricultural Safeguard Trigger Levels (United States)


    ... Condensed Milk.... 1,268,235 kilograms.... January 1, 2012 to December 31, 2012. Nonfat Dry Milk 461,559 kilograms...... January 1, 2012 to December 31, 2012. Dried Whole Milk 3,141,891 kilograms.... January 1.... Dried Whey/Buttermilk 32,319 kilograms....... January 1, 2012 to December 31, 2012. Butter...

  6. 21 CFR 131.206 - Nonfat yogurt. (United States)


    ...) Concentrated skim milk, nonfat dry milk, buttermilk, whey, lactose, lactalbumins, lactoglobulins, or whey... CONSUMPTION MILK AND CREAM Requirements for Specific Standardized Milk and Cream § 131.206 Nonfat yogurt. (a... addition of bulky flavors, contains less than 0.5 percent milkfat and not less than 8.25 percent...

  7. 9 CFR 94.16 - Milk and milk products. (United States)


    ... products, including dry whole milk, nonfat dry milk, dried whey, dried buttermilk, and formulations which... 9 Animals and Animal Products 1 2010-01-01 2010-01-01 false Milk and milk products. 94.16 Section... VESICULAR DISEASE, AND BOVINE SPONGIFORM ENCEPHALOPATHY: PROHIBITED AND RESTRICTED IMPORTATIONS § 94.16...

  8. 7 CFR 58.131 - Equipment and facilities. (United States)


    ... skim milk, buttermilk, or whey to producers. (2) Transport tanks. The exterior shell shall be clean and... Raw Milk and Cream § 58.131 Equipment and facilities. (a)(1) Milk cans. Cans used in transporting milk.... Adequate provisions should be made so that milk in cans will be cooled immediately after milking to 50...

  9. 21 CFR 131.170 - Eggnog. (United States)


    ... optional ingredients. (1) Concentrated skim milk, nonfat dry milk, buttermilk, whey, lactose, lactalbumins... CONSUMPTION MILK AND CREAM Requirements for Specific Standardized Milk and Cream § 131.170 Eggnog. (a... percent milkfat and not less than 8.25 percent milk solids not fat. The egg yolk solids content is...

  10. 21 CFR 136.130 - Milk bread, rolls, and buns. (United States)


    ..., buttermilk product, cheese whey, cheese whey product, or milk protein is used. (b) The name of the food is... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Milk bread, rolls, and buns. 136.130 Section 136....130 Milk bread, rolls, and buns. (a) Each of the foods milk bread, milk rolls, and milk buns...

  11. 21 CFR 1250.26 - Special food requirements. (United States)


    ... requirements. Milk, fluid milk products, ice cream and other frozen desserts, butter, cheese, and shellfish served or sold on conveyances shall conform to the following requirements: (a) Milk and fluid milk products, including cream, buttermilk, skim milk, milk beverages, and reconstituted milk, shall...


    NARCIS (Netherlands)



    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

  13. JPRS Report, Soviet Union Economic Affairs (United States)


    to a complete industrial processing of skim milk, buttermilk, and whey resources. The task is set as follows: To sharply increase commodity output...something extremely urgent for Kras- noyarsk. It could become totally involved in improving the technology for purifying industrial wastewaters

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

    NARCIS (Netherlands)

    Ercan, O.


    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

  15. The effect of milkfat melting properties on chemical and physical properties of 20% reformulated cream


    Scott, Lisa Lenore


    The Effect of Milkfat Melting Properties on Chemical and Physical Properties of 20% Reformulated Cream Lisa L. Scott (ABSTRACT) Skim, sweet buttermilk, and butter derived aqueous phase components were used to re-emulsify low-melt and medium-melt fraction butteroils to yield 20% milkfat creams. The implications of separation temperature in obtaining components, melting point characteristics, and formulation on the chemical and physical properties of reformulated and natural crea...

  16. 7 CFR 6.37 - Supersedure of Import Regulation 1, Revision 7. (United States)


    ... SKIM MILK (NOTE 7) 5,261,000 Australia 600,076 Canada 219,565 Any Country 4,441,359 DRIED WHOLE MILK (NOTE 8) 3,175 3,318,125 New Zealand 3,175 Any Country 3,318,125 DRIED BUTTERMILK/WHEY (NOTE 12) 11,000... 16,572,178 CHEESE ARTICLES CHEESE AND SUBSTITUTES FOR CHEESE (EXCEPT: SOFT RIPENED COW'S MILK...

  17. 7 CFR Appendices 1, 2 and 3 to... - Dairy Tariff-Rate Import Quota Licensing (United States)


    ... MILK (NOTE 7) 5,261,000 Australia 600,076 Canada 219,565 Any Country 4,441,359 DRIED WHOLE MILK (NOTE 8) 3,175 3,318,125 New Zealand 3,175 Any Country 3,318,125 DRIED BUTTERMILK/WHEY (NOTE 12) 11,000 213... 16,572,178 CHEESE ARTICLES CHEESE AND SUBSTITUTES FOR CHEESE (EXCEPT: SOFT RIPENED COW'S MILK...

  18. Dredged Material Research. Notes-News-Reviews Etc. Volume D-79-4, December 1979. (United States)


    site will continue Buttermilk Sound, AIWW, in order to document changes in leachate water quality Georgia Marsh a, b, c and potential for heavy Figure 8. Controlled environment aquarium systembeingusedfodevelopment and refinement ofbioassay animals. To determine the extent and conditions...WRSC) (see following article), the Envirosphere Company Altamaha River Basin of DOTS Program with ihe exception of the regulatory Georgia research

  19. Comparison of animal and plant proteins for young pen-reared bobwhite quail (United States)

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


    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.

  20. Migratory fish, a problem of interstate cooperation? (United States)

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


    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.

  1. Fermented probiotic beverages based on acid whey

    Directory of Open Access Journals (Sweden)

    Katarzyna Skryplonek


    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.

  2. A comparison of composition and emulsifying properties of MFGM materials prepared from different dairy sources by microfiltration. (United States)

    Miocinovic, Jelena; Le Trung, Thien; Fredrick, Eveline; Van der Meeren, Paul; Pudja, Predrag; Dewettinck, Koen


    Milk fat globule membrane (MFGM), due to its specific nature and composition, is known as material possessing advantageous nutritional as well as technological properties. In this study MFGM materials were produced from several dairy sources such as buttermilk (BM), butter serum (BS) and buttermilk whey (BMW) by microfiltration (MF). The obtained materials, depending on the sources, were called BM-MFGM, BS-MFGM and BMW-MFGM, respectively. The compositions of starting materials and the isolated MFGM materials as well as their emulsifying properties were analyzed and compared. As expected, the MF resulted in enrichment of polar lipids (PLs), major components of MFGM. On dry matter basis, BM-MFGM and BS-MFGM were about 2.5 times higher in PLs compared to their beginning materials while BMW-MFGM was about 8.3 times compared to buttermilk powder (BMP). Sodium dodecyl sulfate polyacrylamide gel electrophoresis showed that the microfiltered products still contained a high amount of non-MFGM proteins such as caseins, β-lactoglobulin, and α-lactalbumin. Emulsions of 35% soya oil in water were prepared with the mentioned materials using a homogenizer at various pressures. Generally, emulsions prepared with BMP and butter serum powder had significantly higher particle sizes than those prepared with the MFGM materials. This result along with microscopy observation and viscosity measurement indicated the presence of aggregated particles in the former emulsions, probably as a result of lack of surface-active components. The differences in composition, especially in content of PLs and proteins of the materials were the main reasons for the differences in their emulsifying behaviors.

  3. Guide to the Salvage of Temperature-Abused Food Products in Military Commissaries (United States)


    8217, SAFE-1, 2, 3, 4 and RISK-1, 2, 3). 1. Baked Goods sect 1.1 Frozen 1. Dough , ready-to-bake 2. Pie crust 3. Pastries, no filling of cream, custard...1. Yeast, baker’s 2. Dough , ready-to-bake 3. Pie crust 4. Tortilla 5. Pastries, no filling of =eam, custard meat 6. Pastries, filled with cream...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

  4. Air Force Members’ Guide for Reducing Cholesterol Ratio, (United States)


    two factors you cannot control, but should be aware of, are diabetes and heredity. The following guide tells you how to positively affect the...0.4 Buttermilk (1% fat) 2.2 Nonfat dry milk powder(l/4 cup) 0.2 Condensed, sweetened 26.6 Evaporated milk, whole 19.1 Evaporated milk, skim 0.5...cholesterol ratio. Diabetes Diabetes can Increase the risk of heart disease. A diabetic tends to have above normal levels of blood cholesterol 12 .~~tr~~rr

  5. 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


    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.

  6. Separation of milk fat globules via microfiltration: Effect of diafiltration media and opportunities for stream valorization. (United States)

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


    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.

  7. 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


    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

  8. The putrescine biosynthesis pathway in Lactococcus lactis is transcriptionally regulated by carbon catabolic repression, mediated by CcpA. (United States)

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


    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.

  9. Influence of emulsifying component composition on creams formulated with fractionated milkfat. (United States)

    Scott, Lisa L; Duncan, Susan E; Sumner, Susan S; Waterman, Kim M; Kaylegian, Kerry E


    Dairy systems formulated with fractionated milkfat and milk-derived components have compositional differences that may affect functionality and nutritional aspects as compared to natural dairy products. The composition of 20% milkfat creams formulated with emulsifying components (skim milk, sweet buttermilk, and butter-derived aqueous phase) and low- or medium-melt fractionated butteroil was compared with natural cream. Cream separation temperatures (49 and 55 degrees C) and processing conditions (commercial and pilot plant) in obtaining emulsifying components were examined for effect on content of surface active agents. Individual fatty acids, lipids, cholesterol, phospholipids, protein levels, and types varied with components. Separation temperature influenced the cholesterol level in the aqueous phase. A commercially produced aqueous phase contained less total lipid, protein, cholesterol, and phospholipid than aqueous phase obtained in the pilot plant. Milkfat globule membrane concentration of emulsifying components affected phospholipid and cholesterol content of formulated creams. Butteroil type affected cholesterol levels and cream formulations.

  10. 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


    -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......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...... 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...


    Directory of Open Access Journals (Sweden)



    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.

  12. Processing effects on physicochemical properties of creams formulated with modified milk fat. (United States)

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


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

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


    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.

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


    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.

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

    Directory of Open Access Journals (Sweden)

    Anthony Walker


    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.

  16. Organization of lipids in milks, infant milk formulas and various dairy products: role of technological processes and potential impacts. (United States)

    Lopez, Christelle; Cauty, Chantal; Guyomarc'h, Fanny

    The microstructure of milk fat in processed dairy products is poorly known despite its importance in their functional, sensorial and nutritional properties. However, for the last 10 years, several research groups including our laboratory have significantly contributed to increasing knowledge on the organization of lipids in situ in dairy products. This paper provides an overview of recent advances on the organization of lipids in the milk fat globule membrane using microscopy techniques (mainly confocal microscopy and atomic force microscopy). Also, this overview brings structural information about the organization of lipids in situ in commercialized milks, infant milk formulas and various dairy products (cream, butter, buttermilk, butter serum and cheeses). The main mechanical treatment used in the dairy industry, homogenization, decreases the size of milk fat globules, changes the architecture (composition and organization) of the fat/water interface and affects the interactions between lipid droplets and the protein network (concept of inert vs active fillers). The potential impacts of the organization of lipids and of the alteration of the milk fat globule membrane are discussed, and technological strategies are proposed, in priority to design biomimetic lipid droplets in infant milk formulas.

  17. 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...... ribonucleotide reductase (NrdEF). Physiological functions of LlTrxA and LlTrxD were studied using ΔtrxA, ΔtrxD and ΔtrxAΔtrxD mutant strains of L. lactis ssp. cremoris MG1363 exposed to various stress conditions and comparing them to the wild type (wt) strain. These experiments revealed that the ΔtrxA genotype...... with a previous study showing that NTR in L. lactis is not essential. Therefore, the presence of an additional thiol redox system is hypothesized. Biochemical studies demonstrated that recombinant LlTrxA, LlTrxD and LlNrdH are substrates for LlNTR, while only LlTrxA and LlNrdH are efficiently reduced by E. coli...

  18. 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


    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.

  19. 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)


    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.)

  20. 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)


    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.)

  1. Comparison of molecular techniques with other methods for identification and enumeration of probiotics in fermented milk products. (United States)

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


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

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

    Directory of Open Access Journals (Sweden)

    Csilla Zambori


    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.  

  3. The distribution of fat in dried dairy particles determines flavor release and flavor stability. (United States)

    Park, C W; Drake, M A


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


    Directory of Open Access Journals (Sweden)

    Lina Yanti


    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

  5. Detection and characterisation of Complement protein activity in bovine milk by bactericidal sequestration assay. (United States)

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


    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.

  6. Composition and flavor of milk and butter from cows fed fish oil, extruded soybeans, or their combination. (United States)

    Ramaswamy, N; Baer, R J; Schingoethe, D J; Hippen, A R; Kasperson, K M; Whitlock, L A


    Milk was collected from eight multiparous Holstein and four multiparous Brown Swiss cows that were distributed into four groups and arranged in a randomized complete block design with four 4-wk periods. The four treatments included a control diet of a 50:50 ratio of forage-to-concentrate; a fish oil diet of the control diet with 2% (on dry matter basis) added fat from menhaden fish oil; a fish oil with extruded soybean diet of the control diet with 1% (on dry matter basis) added fat from menhaden fish oil and 1% (on dry matter basis) added fat from extruded soybeans; and an extruded soybean diet of the control diet with 2% (on dry matter basis) added fat from extruded soybeans. Milk from cows fed control, fish oil, fish oil with extruded soybean, and extruded soybean diets contained 3.31, 2.58, 2.94, and 3.47% fat, respectively. Concentrations of conjugated linoleic acid in milk were highest in the fish oil (2.30 g/100 g of fatty acids) and fish oil with extruded soybean (2.17 g/100 g of fatty acids) diets compared with the control (0.56 g/100 g fatty acids) diet. Milk, cream, butter, and buttermilk from the fish oil, fish oil with extruded soybean, and extruded soybean diets had higher concentrations of transvaccenic acid and unsaturated fatty acids compared with the controls. Butter made from the extruded soybean diet was softest compared with all treatments. An experienced sensory panel found no flavor differences in milks or butters.

  7. Third-generation biosensor for lactose based on newly discovered cellobiose dehydrogenase. (United States)

    Stoica, Leonard; Ludwig, Roland; Haltrich, Dietmar; Gorton, Lo


    The present paper describes the principle and characteristics of a biosensor for lactose based on a third-generation design involving cellobiose dehydrogenase. As resulted from a previous comparative study (submitted manuscript), the novelty of this lactose biosensor is based on highly efficient direct electron transfer between two newly discovered cellobiose dehydrogenases (CDH), from the white rot fungi Trametes villosa and Phanerochaete sordida, and a solid spectrographic graphite electrode. CDH was immobilized on the electrode surface (0.073 cm2) by simple physical adsorption, and the CDH-modified electrode was next inserted into a wall-jet amperometric cell connected on-line to a flow injection setup (0.5 mL x min(-1)). The P. sordida CDH-based lactose biosensor, proved to be the better one, has a detection limit for lactose of 1 microM, a sensitivity of 1100 microA x mM(-1) x cm(-2), a response time of 4 s (the time required to obtain the maximum peak current), and a linear range from 1 to 100 microM lactose (correlation coefficient 0.998). The simplicity of construction and analytical characteristics make this CDH-based lactose biosensor an excellent alternative to previous lactose biosensors reported in the literature or commercially available. The CDH-lactose sensor was used to quantify the content of lactose in pasteurized milk, buttermilk, and low-lactose milk, using the standard addition method. No effects of the samples matrixes were observed. The operational stability of the sensor was tested for 11 h by continuous injection of 100 microM lactose (290 injections). The final signal of the sensor was maintained at 98% of its initial signal, with a low standard deviation of 1.72 (RSD 2.41%).

  8. Sensory and microbiological quality of yogurt drinks with prebiotics and probiotics. (United States)

    Allgeyer, L C; Miller, M J; Lee, S-Y


    The popularity of dairy products fortified with prebiotics and probiotics continues to increase as consumers desire flavorful foods that will fulfill their health needs. Our objectives were to assess the sensory profile of drinkable yogurts made with prebiotics and probiotics and to determine the viability of the probiotics in the yogurt drink over the duration of storage. Thirteen trained descriptive panelists evaluated 10 yogurt drinks on a 16-point category scale. Three selected prebiotics, soluble corn fiber, polydextrose, and chicory inulin, were each present individually at an amount to claim an excellent source of fiber (5 g of fiber/serving) or a good source of fiber (2.5 g of fiber/serving) in 6 different yogurt drinks. Three additional yogurt drinks contained 5 g of each of the separate prebiotics along with a mixture of the selected probiotics (Bifidobacterium lactis Bb-12 and Lactobacillus acidophilus LA-5). A control sample with no prebiotics or probiotics was also included in the experimental design. Data were analyzed by ANOVA, Fisher's least significant difference, and principal component analysis. Survival of the probiotics in the yogurt drinks during a 30-d refrigerated storage period was also analyzed. Results showed that clover honey aroma, buttermilk aroma, butter aroma, sweetness, sourness, chalky mouthfeel, and viscosity were identified as significant attributes in the yogurt drinks. Total variance explained by the principal component analysis biplot of factors 1 and 2 was 65%, which showed yogurt drinks with soluble corn fiber and inulin varying by the sweet versus sour attributes and yogurt drinks with polydextrose varying by the mouthfeel attributes. The viability study determined a 2- to 3-log decrease in the survival of probiotics in all of the yogurt treatments during a 30-d refrigerated storage period. Based on the results of the current study, only the polydextrose treatment would be an acceptable vehicle to deliver the probiotic

  9. Alternative nutrient sources for biotechnological use of Sporosarcina pasteurii. (United States)

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


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

  10. Comparative evaluation of eleven commercial DNA extraction kits for real-time PCR detection of Bacillus anthracis spores in spiked dairy samples. (United States)

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


    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.

  11. Elucidation of enterotoxigenic Bacillus cereus outbreaks in Austria by complementary epidemiological and microbiological investigations, 2013. (United States)

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


    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.

  12. 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 (United States)

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


    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.