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Sample records for buttermilk

  1. 21 CFR 163.135 - Buttermilk chocolate.

    Science.gov (United States)

    2010-04-01

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

  2. Spray drying of mango juice - buttermilk blends

    OpenAIRE

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

    2005-01-01

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

  3. Desenvolvimento de buttermilk probiótico Development of a probiotic buttermilk

    Directory of Open Access Journals (Sweden)

    Adriane Elisabete Costa Antunes

    2007-03-01

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

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

    Directory of Open Access Journals (Sweden)

    Vanderghem, C.

    2010-01-01

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

  5. THERAPEUTIC AND NUTRITIONAL VALUES OF TAKRA (BUTTERMILK

    Directory of Open Access Journals (Sweden)

    Rajendra Nirgude

    2013-02-01

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

  6. ANÁLISE DESCRITIVA QUANTITATIVA DE BUTTERMILK PROBIÓTICO

    OpenAIRE

    Adriane Elisabete Costa ANTUNES; Alcina Maria LISERRE; Eliete Vaz FARIA; Katumi YOTSUYANAGI; Alda Luiza Santos LERAYER

    2012-01-01

    O buttermilk é uma bebida produzida a partir da fermentação do leitelho ou do leite, empregando-se Culturas Aromáticas Mesofílicas. Esse produto pode representar um novo veículo para culturas probióticas e conquistar nicho de mercado no Brasil. Objetivou-se no presente trabalho determinar o perfil sensorial de amostras de buttermilk probiótico sabor morango adoçadas com sacarose ou sucralose em comparação com iogurte light comercial empregando-se Análise Descritiva Qua...

  7. ANÁLISE DESCRITIVA QUANTITATIVA DE BUTTERMILK PROBIÓTICO

    Directory of Open Access Journals (Sweden)

    Adriane Elisabete Costa ANTUNES

    2012-12-01

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

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

    Science.gov (United States)

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

    2016-11-15

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

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

    Science.gov (United States)

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

    2013-01-16

    The oxygen radical absorbance capacities (ORAC) and metal chelating capacities (MCC) of protein concentrates prepared from buttermilk and cheese whey by ultrafiltration were compared with those of skim milk protein. Samples were also heat-denatured and hydrolyzed by pepsin for 2 h followed by trypsin for 3 h. The highest MCC was obtained for hydrolyzed skim milk protein. ORAC values ranged from 554.4 to 1319.6 μmol Trolox equivalents/g protein, with the highest value obtained for hydrolyzed buttermilk protein. Liquid-phase isoelectric focusing (IEF) of this hydrolysate yielded peptide fractions with lower ORAC values. LC-MS analysis of the hydrolyzed skim milk and buttermilk proteins and IEF fractions of the latter showed that peptides derived from milk fat globule membrane proteins, primarily butyrophilin, could be responsible for the superior antioxidant activity of buttermilk. These results suggest overall that hydrolyzed buttermilk protein could be used as a source of natural antioxidants. PMID:23244578

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

    Science.gov (United States)

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

    2016-06-01

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

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

    Science.gov (United States)

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

    2016-03-01

    Curcuminoids have low bioavailability due to low aqueous solubility. We compared the bioaccessibility of curcuminoids delivered in buttermilk yogurt to that of curcuminoid powder in an aqueous dispersion. Buttermilk containing added curcuminoids (300 mg/100 g, 0.3% w/w) was used for yogurt manufacture. We measured percentage of curcuminoids remaining in yogurts after manufacture and after exposure to simulated gastrointestinal fluids, and the in vitro bioaccessibility of the curcuminoids. Curcuminoids were stable during yogurt manufacture. At the end of in vitro digestion, approximately 11% of the curcuminoids delivered in yogurt was degraded compared to yogurt was 15-fold more bioaccessible than curcuminoids in aqueous dispersion. The small change in yogurt properties (decrease in total lactic acid bacteria counts of yogurts. PMID:26824961

  12. Investigations of the health benefits of buttermilk fat globule membrane lipid components

    OpenAIRE

    Kuchta, Anna

    2011-01-01

    The milk fat globule membrane (MFGM) that surrounds fat globules in milk is a natural source of sphingolipids, phoshpholipids and proteins with defined anticancer properties. Dairy processing operations can affect the structure and composition of MFGM, potentially influencing its anticancer activity. The aim of this project was to determine if anticancer activity can be attributed to sweet and fermented buttermilks which contain fragments of MFGM and examine if different milk processing o...

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

    Science.gov (United States)

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

    2015-06-01

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

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

    Energy Technology Data Exchange (ETDEWEB)

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

    1996-08-01

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

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

    NARCIS (Netherlands)

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

    2008-01-01

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

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

    NARCIS (Netherlands)

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

    1998-01-01

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

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

    International Nuclear Information System (INIS)

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

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

    Energy Technology Data Exchange (ETDEWEB)

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

    1982-11-01

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

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

    Science.gov (United States)

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

    2016-12-01

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

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

    OpenAIRE

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

    2013-01-01

    The objective of this study was to assess the impact of using heat-denatured whey:buttermilk protein aggregate in acid-set type yogurt production. Whey and buttermilk (25:75) protein concentrate was adjusted to pH 4.6, heated at 90 °C for 5 min, homogenized and freeze-dried. Set-type yogurts were prepared from skim milk standardized to 15% (w/v) total solids and 4.2% (w/v) protein using different levels of powdered skim milk or freeze-dried protein aggregate. The use of the protein aggregate ...

  1. Sediment and radionuclide transport in rivers. Phase 2. Field sampling program for Cattaraugus and Buttermilk Creeks, New York

    International Nuclear Information System (INIS)

    As part of a study on sediment and radionuclide transport in rivers, Pacific Northwest Laboratory (PNL) is investigating the effect of sediment on the transport of radionuclides in Cattaraugus and Buttermilk Creeks, New York. A source of radioactivity in these creeks is the Western New York Nuclear Service Center which consists of a low-level waste disposal site and a nuclear fuel reprocessing plant. Other sources of radioactivity include fallout from worldwide weapons testing and natural background radioactivity. The major objective of the PNL Field Sampling Program is to provide data on sediment and radionuclide characteristics in Cattaraugus and Buttermilk Creeks to verify the use of the Sediment and Radionuclide Transport model, SERATRA, for nontidal rivers. This report covers the results of field data collection conducted during September 1978. Radiological analysis of sand, silt, and clay size fractions of suspended and bed sediment, and water were performed. Results of these analyses indicate that the principal radionuclides occurring in these two water courses, with levels significantly higher than background levels, during the Phase 2 sampling program were Cesium-137 and Strontium-90. These radionuclides had significantly higher activity levels above background in the bed sediment, suspended sediment, and water samples. Other radionuclides that are possibly being released into the surface water environment by the Nuclear Fuel Services facilities are Plutonium-238, 239, and 240, Americium-241, Curium-244, and Tritium. More radionuclides were consistently found in the bed sediment as compared to suspended sediment. The fewest radionuclides were found in the water of Buttermilk and Cattaraugus Creeks. The higher levels were found in the bed sediments for the gamma-emitters and in the suspended sediment for the alpha and beta-emitters

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

    Science.gov (United States)

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

    2006-02-01

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

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

    Science.gov (United States)

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

    2007-06-01

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

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

    International Nuclear Information System (INIS)

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

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

    Directory of Open Access Journals (Sweden)

    Maxime Saffon

    2013-09-01

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

  6. Research on the quality of milk and vegetable mince based on the concentrate of buttermilk

    OpenAIRE

    Юдіна, Тетяна Іллівна; Назаренко, Ірина Анатоліївна; Никифоров, Радіон Петрович

    2015-01-01

    The  paper presents a complex of data characterizing the quality of the designed milk and vegetable mince. We have identified the shares of the main nutrients in the milk and vegetable mince and found out that the designed mince contains more nutrients than it is required by the standard. Thus, the share of dry matter in the new mince exceeds the standard share by 2.05-6.32 %, fat––by 0.80-0.82 %, carbohydrates, in particular mono- and disaccharides,––by 6.24-6.28 %, pectin––by 0.37-1.63 %, a...

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

    Science.gov (United States)

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

    2014-01-01

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

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

    International Nuclear Information System (INIS)

    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 (137Cs, 90Sr, 239240Pu, and 3H). 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

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

    Energy Technology Data Exchange (ETDEWEB)

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

    1982-12-01

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

  10. Calcium in diet

    Science.gov (United States)

    ... best source. Milk and dairy products such as yogurt, cheeses, and buttermilk contain a form of calcium ... the amount of calcium in a dairy product. Yogurt, most cheeses, and buttermilk are excellent sources of ...

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

    Science.gov (United States)

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

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

    OpenAIRE

    Nababan, Marta sofia k.

    2015-01-01

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

  13. 7 CFR 58.236 - Pasteurization and heat treatment.

    Science.gov (United States)

    2010-01-01

    ... destruction. Condensed milk products made from pasteurized milk may be transported to a drying plant, provided... 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...

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

    DEFF Research Database (Denmark)

    Mølbak, Kåre; Neimann, Jacob

    2002-01-01

    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...

  15. 75 FR 3729 - Environmental Impact Statements and Regulations; Availability of EPA Comments

    Science.gov (United States)

    2010-01-22

    ... statements (EISs) was published in FR dated July 17, 2009 (74 FR 34754). Notice In accordance with Section... pollution and working with Lower Stanislaus River stakeholders to address downstream water quality... on Eight Existing Cattle and Horse Allotments: Bradshaw, Buffalo, Buttermilk, Granite Peak,...

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

    OpenAIRE

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

    2007-01-01

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

  17. Fermented probiotic beverages based on acid whey

    Directory of Open Access Journals (Sweden)

    Katarzyna Skryplonek

    2015-12-01

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

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

    Directory of Open Access Journals (Sweden)

    Adriane Elisabete Costa Antunes

    2007-03-01

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

  19. USING OF PROCESSING PRODUCTIONS AND FOOD WASTES IN YOUNG PIGS FEEDING

    OpenAIRE

    Logvinov, S.; Kozlov, A.

    2015-01-01

    It was established at the experience on three groups of pig-wieners that the early weaning of pigs from a sow and the transferring to vegetable forages leads to slowing of their growth intensity (the 1st group). At interchanging of traditional forage for pigs-wieners SK-3 and SK-4 compound feeds to the diet including wastes of milk processing production (skim milk, buttermilk) and food wastes (porridges and bread) (2nd group), and also to the diet including wastes of milk processing productio...

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

    OpenAIRE

    Khan, Intisar Chowdhury

    2015-01-01

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

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

    Directory of Open Access Journals (Sweden)

    Angela María Ormaza ZAPATA

    2015-03-01

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

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

    Directory of Open Access Journals (Sweden)

    LUMINITA GROSU

    2015-07-01

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

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

    Science.gov (United States)

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

    2013-07-01

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

  4. Influence of various beverages on urine acid output.

    Science.gov (United States)

    de Vries, E G; Meyer, C; Strubbe, M; Mulder, N H

    1986-01-01

    High dose methotrexate therapy requires a high alkaline urine output. In order to evaluate the effect of various beverages on the urine acid output, healthy volunteers (n = 6) took 1.5-2 liters of a test drink during a 2-h period. On the test day urine pH and urine acid excretion (titratable acid plus ammonia minus bicarbonate) were measured. Controls received water and tea as test drink. Orange juice (pH 3.64) and tube feeding (pH 6.78) both led to alkaline urine pH and significantly decreased urine acid output compared to the control group (n = 4, P less than 0.01 and n = 3, P less than 0.001, respectively). Yoghurt (pH 4.1), buttermilk (pH 4.58), and Coca-Cola (pH 2.54), on the other hand, all induced a higher acid output than the control group (n = 6) and a urine pH less than 7.0 during the whole test day (n = 6, NS; n = 6, P less than 0.02; n = 4, P less than 0.05, respectively). If high urine output with an alkaline pH is required, fruit juices or well balanced tube feeding, both with low cation and low sulfur-bound amino acid content, can accomplish this. Drinks with high inorganic acid content (such as Coca-Cola) or high sulfur-bound amino acid content such as yoghurt and buttermilk will result in acidification of the urine. PMID:3940208

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

    Directory of Open Access Journals (Sweden)

    Anthony Walker

    2012-12-01

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

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

    Directory of Open Access Journals (Sweden)

    Ayman S. Mazahreh

    2008-01-01

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

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2014-09-15

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

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

    Energy Technology Data Exchange (ETDEWEB)

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

    2012-02-15

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

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

    International Nuclear Information System (INIS)

    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.)

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

    International Nuclear Information System (INIS)

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

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

    Science.gov (United States)

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

    2009-07-01

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

  12. Non-linear image processing

    International Nuclear Information System (INIS)

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

  13. Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdough.

    Science.gov (United States)

    Ravyts, Frédéric; De Vuyst, Luc

    2011-09-01

    Flavour of type II sourdoughs is influenced by the ingredients, processing conditions, and starter culture composition. It is, however, not fully clear to what extent different sourdough lactic acid bacteria (LAB) contribute to flavour. Therefore, two types of flour (rye and wheat) and different LAB starter culture strains were used to prepare sourdoughs, thereby leaving the yeast microbiota uncontrolled. All LAB starter culture strains tested were shown to be prevalent and to acidify the flour/water mixture to pH values between 3.1 and 3.9 after 24h of fermentation. Multiple aldehydes, alcohols, ketones, and carboxylic acids were produced by the sourdough-associated microbiota throughout the fermentation period. Based on the organoleptic evaluation of breads produced with these sourdoughs, five LAB strains were selected to perform prolonged wheat and rye fermentations as to their capacity to result in an acidic (Lactobacillus fermentum IMDO 130101, Lactobacillus plantarum IMDO 130201, and Lactobacillus crustorum LMG 23699), buttermilk-like (Lactobacillus amylovorus DCE 471), or fruity flavour (Lactobacillus sakei CG1). Upon prolonged fermentation, higher metabolite concentrations were produced. For instance, L. sakei CG1 produced the highest amounts of 3-methyl-1-butanol, which was further converted into 3-methylbutyl acetate. The latter compound resulted in a fruity banana flavour after 48h of fermentation, probably due to yeast interference. Rye fermentations resulted in sourdoughs richer in volatiles than wheat, including 3-methyl-1-butanol, 2-phenylethanol, and ethyl acetate. PMID:21645811

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

    Directory of Open Access Journals (Sweden)

    Csilla Zambori

    2014-05-01

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

  15. DAYA SAING PRODUK TURUNAN SUSU INDONESIA DI PASAR DUNIA

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    Lina Yanti

    2012-06-01

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

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

    Science.gov (United States)

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

    2015-01-01

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

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

    Science.gov (United States)

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

    2009-10-14

    Krill oil (KO) is rich in n-3 fatty acids that are present in phospholipids rather than in triglycerides. In the present study, we investigated the effects of dietary KO on cardiometabolic risk factors in male C57BL/6 mice fed a high-fat diet. Mice (n = 6-10 per group) were fed for 8 weeks either: (1) a nonpurified chow diet (N); (2) a high-fat semipurified diet containing 21 wt % buttermilk + 0.15 wt % cholesterol (HF); (3) HF supplemented with 1.25 wt % KO (HFKO1.25); (4) HF with 2.5 wt % KO (HFKO2.5); or (5) HF with 5 wt % KO (HFKO5.0). Dietary KO supplementation caused a significant reduction in liver wt (i.e., hepatomegaly) and total liver fat (i.e., hepatic steatosis), due to a dose-dependent reduction in hepatic triglyceride (mean +/- SEM: 35 +/- 6, 47 +/- 4, and 51 +/- 5% for HFKO1.25, -2.5, and -5.0 vs HF, respectively, P < 0.001) and cholesterol (55 +/- 5, 66 +/- 3, and 71 +/- 3%, P < 0.001). Serum cholesterol levels were reduced by 20 +/- 3, 29 +/- 4, and 29 +/- 5%, and blood glucose was reduced by 36 +/- 5, 34 +/- 6, and 42 +/- 6%, respectively. Serum adiponectin was increased in KO-fed animals (HF vs HFKO5.0: 5.0 +/- 0.2 vs 7.5 +/- 0.6 microg/mL, P < 0.01). These results demonstrate that dietary KO is effective in improving metabolic parameters in mice fed a high-fat diet, suggesting that KO may be of therapeutic value in patients with the metabolic syndrome and/or nonalcoholic fatty liver disease. PMID:19761211

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

    Science.gov (United States)

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

    1987-01-01

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

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

    Science.gov (United States)

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

    2016-09-01

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

  20. Sensory and microbiological quality of yogurt drinks with prebiotics and probiotics.

    Science.gov (United States)

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

    2010-10-01

    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