Effect of homogenization and pasteurization on the structure and stability of whey protein in milk.

Science.gov (United States)

Qi, Phoebe X; Ren, Daxi; Xiao, Yingping; Tomasula, Peggy M

2015-05-01

The effect of homogenization alone or in combination with high-temperature, short-time (HTST) pasteurization or UHT processing on the whey fraction of milk was investigated using highly sensitive spectroscopic techniques. In pilot plant trials, 1-L quantities of whole milk were homogenized in a 2-stage homogenizer at 35°C (6.9 MPa/10.3 MPa) and, along with skim milk, were subjected to HTST pasteurization (72°C for 15 s) or UHT processing (135°C for 2 s). Other whole milk samples were processed using homogenization followed by either HTST pasteurization or UHT processing. The processed skim and whole milk samples were centrifuged further to remove fat and then acidified to pH 4.6 to isolate the corresponding whey fractions, and centrifuged again. The whey fractions were then purified using dialysis and investigated using the circular dichroism, Fourier transform infrared, and Trp intrinsic fluorescence spectroscopic techniques. Results demonstrated that homogenization combined with UHT processing of milk caused not only changes in protein composition but also significant secondary structural loss, particularly in the amounts of apparent antiparallel β-sheet and α-helix, as well as diminished tertiary structural contact. In both cases of homogenization alone and followed by HTST treatments, neither caused appreciable chemical changes, nor remarkable secondary structural reduction. But disruption was evident in the tertiary structural environment of the whey proteins due to homogenization of whole milk as shown by both the near-UV circular dichroism and Trp intrinsic fluorescence. In-depth structural stability analyses revealed that even though processing of milk imposed little impairment on the secondary structural stability, the tertiary structural stability of whey protein was altered significantly. The following order was derived based on these studies: raw whole>HTST, homogenized, homogenized and pasteurized>skimmed and pasteurized, and skimmed UHT

Effect of package light transmittance on the vitamin content of milk, part 3: Fortified UHT low-fat milk

NARCIS (Netherlands)

Saffert, A.; Pieper, G.; Jetten, J.

2009-01-01

This work is the third and last part of a milk study evaluating the effect of package light transmittance on the vitamin content of milk, in this case on fortified UHT low-fat milk. The milk was stored under light with an intensity of 700 lux in polyethylene terephthalate (PET) bottles with varying

Electrophoretic characterization of protein interactions suggesting limited feasibility of accelerated shelf-life testing of ultra-high temperature milk.

Science.gov (United States)

Grewal, Manpreet Kaur; Chandrapala, Jayani; Donkor, Osaana; Apostolopoulos, Vasso; Vasiljevic, Todor

2017-01-01

Accelerated shelf-life testing is applied to a variety of products to estimate keeping quality over a short period of time. The industry has not been successful in applying this approach to ultra-high temperature (UHT) milk because of chemical and physical changes in the milk proteins that take place during processing and storage. We investigated these protein changes, applying accelerated shelf-life principles to UHT milk samples with different fat levels and using native- and sodium dodecyl sulfate-PAGE. Samples of UHT skim and whole milk were stored at 20, 30, 40, and 50°C for 28d. Irrespective of fat content, UHT treatment had a similar effect on the electrophoretic patterns of milk proteins. At the start of testing, proteins were bonded mainly through disulfide and noncovalent interactions. However, storage at and above 30°C enhanced protein aggregation via covalent interactions. The extent of aggregation appeared to be influenced by fat content; whole milk contained more fat than skim milk, implying aggregation via melted or oxidized fat, or both. Based on reduction in loss in absolute quantity of individual proteins, covalent crosslinking in whole milk was facilitated mainly by products of lipid oxidation and increased access to caseins for crosslinking reactions. Maillard and dehydroalanine products were the main contributors involved in protein changes in skim milk. Protein crosslinking appeared to follow a different pathway at higher temperatures (≥40°C) than at lower temperatures, making it very difficult to extrapolate these changes to protein interactions at lower temperatures. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Encapsulation of ferulic acid ethyl ester in caseinate to suppress off-flavor formation in UHT milk.

Science.gov (United States)

Guan, Yongguang; Zhong, Qixin

2017-12-15

Phenolic compounds can principally suppress the off-flavor development in ultrahigh temperature (UHT) treated milk, but little has been studied for lipophilic phenolic compounds that are to be encapsulated for even distribution in milk. The objective of this work was to study physicochemical properties of ferulic acid ethyl ester (FAEE) encapsulated in sodium caseinate and the inhibition of volatile formation after UHT processing. The capsules had an average hydrodynamic diameter of 246.2±10.9nm, a polydispersity index of 0.26±0.01, and a zeta-potential of -31.72±0.74mV. The capsules and the encapsulated FAEE were stable after heating at 138°C for 16min and UV radiation at 365nm for 32h. The encapsulated FAEE at a level of 0.18-1.42mg/mL suppressed the formation of 2-acetyl-2-thiazoline in model UHT milk by 32.8-63.2% after 30-day storage at 30°C. Therefore, FAEE encapsulated in caseinate can be potentially used to improve the quality of UHT milk. Copyright © 2017 Elsevier Ltd. All rights reserved.

Comparison of the in vitro digestion of raw pasture milk and commercial HTST and UHT pasteurized milk

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Consumption of raw milk from pasture-fed cows, typically purchased at local farms, is steadily increasing in the US because many consumers believe that high-temperature short-time (HTST) or ultrahigh temperature (UHT) pasteurization affects the digestibility of milk proteins and thus the bioavailabi...

Nisin Production Utilizing Skimmed Milk Aiming to Reduce Process Cost

Science.gov (United States)

Jozala, Angela Faustino; de Andrade, Maura Sayuri; de Arauz, Luciana Juncioni; Pessoa, Adalberto; Penna, Thereza Christina Vessoni

Nisin is a natural additive for conservation of food, pharmaceutical, and dental products and can be used as a therapeutic agent. Nisin inhibits the outgrowth of spores, the growth of a variety of Gram-positive and Gram-negative bacteria. This study was performed to optimize large-scale nisin production in skimmed milk and subproducts aiming at low-costs process and stimulating its utilization. Lactococcus lactis American Type Culture Collection (ATCC) 11454 was developed in a rotary shaker (30°C/36 h/100 rpm) in diluted skimmed milk and nisin activity, growth parameters, and media components were also studied. Nisin activity in growth media was expressed in arbitrary units (AU/mL) and converted to standard nisin concentration (Nisaplin®, 25 mg of pure nisin is 1.0×106 AU/mL). Nisin activity in skimmed milk 2.27 gtotal solids was up to threefold higher than transfers in skimmed milk 4.54 gtotal solids and was up to 85-fold higher than transfers in skimmed milk 1.14 gtotal solids. L. lactis was assayed in a New Brunswick fermentor with 1.5 L of diluted skimmed milk (2.27 gtotal solids) and airflow of 1.5 mL/min (30°C/36/200 rpm), without pH control. In this condition nisin activity was observed after 4 h (45.07 AU/mL) and in the end of 36 h process (3312.07 AU/mL). This work shows the utilization of a low-cost growth medium (diluted skimmed milk) to nisin production with wide applications. Furthermore, milk subproducts (milk whey) can be exploited in nisin production, because in Brazil 50% of milk whey is disposed with no treatment in rivers and because of high organic matter concentrations it is considered an important pollutant. In this particular case an optimized production of an antimicrobial would be lined up with industrial disposal recycling.

Statistically defining optimal conditions of coagulation time of skim milk

International Nuclear Information System (INIS)

Celebi, M.; Ozdemir, Z.O.; Eroglu, E.; Guney, I

2014-01-01

Milk consist huge amount of largely water and different proteins. Kappa-kazein of these milk proteins can be coagulated by Mucor miehei rennet enzyme, is an aspartic protease which cleavege 105 (phenly alanine)-106 (methionine) peptide bond. It is commonly used clotting milk proteins for cheese production in dairy industry. The aim of this study to measure milk clotting times of skim milk by using Mucor Miehei rennet and determination of optimal conditions of milk clotting time by mathematical modelling. In this research, milk clotting times of skim milk were measured at different pHs (3.0, 4.0, 5.0, 6.0, 7.0, 8.0) and temperatures (20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75 degree C). It was used statistical approach for defining best pH and temperature for milk clotting time of skim milk. Milk clotting activity was increase at acidic pHs and high temperatures. (author)

Binding of vitamin A by casein micelles in commercial skim milk

Science.gov (United States)

Mohan, M. S.; Jurat-Fuentes, J. L.; Harte, F.

2015-01-01

Recent studies have shown that reassembled micelles formed by caseinates and purified casein fractions (αs- and β-casein) bind to hydrophobic compounds, including curcumin, docosahexaenoic acid, and vitamin D. However, limited research has been done on the binding of hydrophobic compounds by unmodified casein micelles in skim milk. In the present study, we investigated the ability of casein micelles in commercial skim milk to associate with vitamin A (retinyl palmitate), a fat-soluble vitamin commonly used to fortify milk. Milk protein fractions from different commercially available skim milk samples subjected to different processing treatments, including pasteurized, ultrapasteurized, organic pasteurized, and organic ultrapasteurized milks, were separated by fast protein liquid chromatography. The fractions within each peak were combined and freeze-dried. Sodium dodecyl sulfate-PAGE with silver staining was used to identify the proteins present in each of the fractions. The skim milk samples and fractions were extracted for retinyl palmitate and quantified against a standard using normal phase-HPLC. Retinyl palmitate was found to associate with the fraction of skim milk containing caseins, whereas the other proteins (BSA, β-lactoglobulin, α-lactalbumin) did not show any binding. The retinyl palmitate content in the various samples ranged from 1.59 to 2.48 μg of retinyl palmitate per mL of milk. The casein fractions contained between 14 and 40% of total retinyl palmitate in the various milks tested. The variation in the retention of vitamin A by caseins was probably explained by differences in the processing of different milk samples, including thermal treatment, the form of vitamin A emulsion used for fortification, and the point of fortification during processing. Unmodified casein micelles have a strong intrinsic affinity toward the binding of vitamin A used to fortify commercially available skim milks. PMID:23261375

Chemical and proteolysis-derived changes during long-term storage of lactose-hydrolyzed ultrahigh-temperature (UHT) milk.

Science.gov (United States)

Jansson, Therese; Jensen, Hanne B; Sundekilde, Ulrik K; Clausen, Morten R; Eggers, Nina; Larsen, Lotte B; Ray, Colin; Andersen, Henrik J; Bertram, Hanne C

2014-11-19

Proteolytic activity in milk may release bitter-tasting peptides and generate free amino terminals that react with carbohydrates, which initiate Maillard reaction. Ultrahigh temperature (UHT) heat treatment inactivates the majority of proteolytic enzymes in milk. In lactose-hydrolyzed milk a β-galactosidase preparation is applied to the milk after heat treatment, which has proteolytic side activities that may induce quality deterioration of long-term-stored milk. In the present study proteolysis, glycation, and volatile compound formation were investigated in conventional (100% lactose), filtered (60% lactose), and lactose-hydrolyzed (<1% lactose) UHT milk using reverse phase high-pressure liquid chromatography-mass spectrometry, proton nuclear magnetic resonance, and gas chromatography-mass spectrometry. Proteolysis was observed in all milk types. However, the degree of proteolysis was significantly higher in the lactose-hydrolyzed milk compared to the conventional and filtered milk. The proteins most prone to proteolysis were β-CN and αs1-CN, which were clearly hydrolyzed after approximately 90 days of storage in the lactose-hydrolyzed milk.

Analysis and Application of Whey Protein Depleted Skim Milk Systems

DEFF Research Database (Denmark)

Sørensen, Hanne

homogenisation (UHPH). The microfiltration will result in a milk fraction more or less depleted from whey protein, and could probably in combination with UHPH treatment contribute to milk fractions and cheeses with novel micro and macrostructures. These novel fractions could be used as new ingredients to improve......-destructive methods for this purpose. A significant changed structure was observed in skim milk depleted or partly depleted for whey protein, acidified and UHPH treated. Some of the properties of the UHPH treated skim milk depleted from whey protein observed in this study support the idea, that UHPH treatment has...... this. LF-NMR relaxation were utilised to obtain information about the water mobility (relaxation time), in diluted skim milk systems depleted from whey protein. Obtained results indicate that measuring relaxation times with LF-NMR could be difficult to utilize, since no clear relationship between...

Post-Exercise Muscle Protein Synthesis in Rats after Ingestion of Acidified Bovine Milk Compared with Skim Milk.

Science.gov (United States)

Nakayama, Kyosuke; Kanda, Atsushi; Tagawa, Ryoichi; Sanbongi, Chiaki; Ikegami, Shuji; Itoh, Hiroyuki

2017-09-27

Bovine milk proteins have a low absorption rate due to gastric acid-induced coagulation. Acidified milk remains liquid under acidic conditions; therefore, the absorption rate of its protein may differ from that of untreated milk. To investigate how this would affect muscle protein synthesis (MPS), we compared MPS after ingestion of acidified versus skim milk in rats. Male Sprague-Dawley rats swam for 2 h and were immediately administered acidified or skim milk, then euthanized at 30, 60, 90, and 120 min afterwards. Triceps muscle samples were excised for assessing fractional synthetic rate (FSR), plasma components, intramuscular free amino acids and mTOR signaling. The FSR in the acidified milk group was significantly higher than in the skim milk group throughout the post-ingestive period. Plasma essential amino acids, leucine, and insulin levels were significantly increased in the acidified milk group at 30 min after administration compared to the skim milk group. In addition, acidified milk ingestion was associated with greater phosphorylation of protein kinase B (Akt) and ribosomal protein S6 kinase (S6K1), and sustained phosphorylation of 4E-binding protein 1 (4E-BP1). These results indicate that compared with untreated milk, acidified milk ingestion is associated with greater stimulation of post-exercise MPS.

Post-Exercise Muscle Protein Synthesis in Rats after Ingestion of Acidified Bovine Milk Compared with Skim Milk

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Kyosuke Nakayama

2017-09-01

Full Text Available Bovine milk proteins have a low absorption rate due to gastric acid-induced coagulation. Acidified milk remains liquid under acidic conditions; therefore, the absorption rate of its protein may differ from that of untreated milk. To investigate how this would affect muscle protein synthesis (MPS, we compared MPS after ingestion of acidified versus skim milk in rats. Male Sprague-Dawley rats swam for 2 h and were immediately administered acidified or skim milk, then euthanized at 30, 60, 90, and 120 min afterwards. Triceps muscle samples were excised for assessing fractional synthetic rate (FSR, plasma components, intramuscular free amino acids and mTOR signaling. The FSR in the acidified milk group was significantly higher than in the skim milk group throughout the post-ingestive period. Plasma essential amino acids, leucine, and insulin levels were significantly increased in the acidified milk group at 30 min after administration compared to the skim milk group. In addition, acidified milk ingestion was associated with greater phosphorylation of protein kinase B (Akt and ribosomal protein S6 kinase (S6K1, and sustained phosphorylation of 4E-binding protein 1 (4E-BP1. These results indicate that compared with untreated milk, acidified milk ingestion is associated with greater stimulation of post-exercise MPS.

Implementation of HACCP system in production of UHT milk

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Irena Jeličić

2009-06-01

Full Text Available Regulation of the Croatian Food Law (NN 46/07 which demands implementation of food safety management system based on HACCP principles became mandatory at the January 01st 2009. According to that regulation all subjects in food production and retail sector including the dairy industry too are obligant to implement HACCP system in their production processes. In the process of HACCP implementation many problems occur which result in delaying the implementation, scarce performance of assigned monitoring actions and inadequate maintenance and improvement of the system. All of the latter mentioned problems disable proactive functioning and may lead to disturbance of food safety of the end product. The aim of this paper is to demonstrate the interpretation of each steps that have to be taken in the process of implementation of HACCP system in the production of UHT milk. Thereby many practical informations and examples have been gathered while reviewing the HACCP system in KIM d.d. Dairy industry, Karlovac, Croatia. This paper contains the examples of all indentified hazards, all assigned control actions, hazard analysis and critical control point determination for the process of UHT milk production in KIM d.d. Dairy industry, Karlovac. Furthermore, also examples and ideas for the traceability, verification and validation, product recall and withdrawal procedures are given.

Occurrence of aflatoxin M(1) in some samples of UHT, raw & pasteurized milk from Indian states of Karnataka and Tamilnadu.

Science.gov (United States)

Siddappa, Vinutha; Nanjegowda, Divyashree Kallenahalli; Viswanath, Prema

2012-11-01

Aflatoxin M(1) (AFM(1)) is a toxic metabolite found in the milk of lactating animals which have consumed feedstuffs contaminated with aflatoxin B(1). Ultra high temperature treated (UHT) milk is a product which is becoming popular in developing countries like India as there is a lack of proper cold storage or refrigeration facilities. In this study, 45 samples of UHT milk of popular brands prevalent in the market were analyzed for the presence of AFM(1) by reversed phase HPLC using fluorescent detector after cleanup of sample with immunoaffinity columns. All samples of plain UHT milk were positive for AFM(1) and 38% of these contained levels more than 0.5 μg/kg, the maximum permitted limit prescribed by the Codex Alimentarius Commission and by the mandatory regulations of the country, the FSSAI Regulations, 2011. In 62.5% of flavored UHT milk, AFM(1) was below detectable levels (0.02 μgL(-1)). However, 12.5% of these samples also contained levels exceeding the maximum permitted limits. AFM(1) was present in 61.6% of the 52 raw milk samples analyzed from the two states of Karnataka and Tamilnadu with a range of 0.1-3.8 μgL(-1). 17.3% of these samples also exceeded the regulatory limits of the country. Copyright © 2012 Elsevier Ltd. All rights reserved.

Viscosity and Analytical Differences between Raw Milk and UHT Milk of Czech Cows

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Kumbár V.

2015-06-01

Full Text Available Viscosity and analytical differences in four milk samples from Czech cows were described. Three samples of UHT milk (0.5%, 1.5%, and 3.5% fat and one sample of raw milk from a Czech bio-farm were analyzed. The following analytical properties were observed: titratable acidity, fat content, dry matter content, and protein content. Titratable acidity and dry matter content decreased in dependence upon the increasing milk fat content. The protein content ranged 3.51-3.57 g per 100 g milk. The milk flow behaviour represented by density, dynamic and kinematic viscosity, as well as the dependence of the milk flow behaviour on temperature were investigated. These properties were measured using a digital densitometer and a rotary viscometer. Milk density was studied at temperatures ranging 0-60 °C and dynamic viscosity at 0-100 °C. With increasing temperature, the density and dynamic viscosity of the studied milk samples decreased. The temperature dependence of dynamic viscosity was manifested in all samples. Kinematic viscosity was calculated from experimental data. Furthermore, mathematical models using Power law and Gaussian fitting were constructed. Determination coefficients achieved high values (0.843-0.997.

Evaluation of sanitizers efficiency over spore forming bacteria isolated from whole UHT milk

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Edite Andrade Costa

2017-03-01

Full Text Available It is known that sporulated bacteria produce proteolytic and lipolytic thermoresistant enzymes associated with technological problems such as off-flavors, age gelation and bitter taste in milk and dairy products. Preventive measures to avoid contamination of milk must be taken in consideration, e.g., the employment of a certain type of sanitizing agent, its conditions of use, concentration, contact time and temperature. The aim of this work was to evaluate the sanitation efficiency of workers of the dairy industry in relation to sporulated bacteria isolated from UHT milk. The suspension test was used to evaluate the efficiency of solutions of sodium hypocholite, biguanide, peracetic acid and hydrogen peroxide against 18 strains of Bacillus sp. isolated from whole UHT milk. Although the biguanide resulted in significant decimal reduction, none of the sanitizing agents studied was effective under the evaluated conditions. The average decimal reduction values obtained were below 5 log cycles (99.999%. The effectiveness of the sanitizing agent is a primary factor in order to control the contaminations within the dairy industry. Thus, it is essential to define the ideal conditions of use of these agents.

Effect of whole milk compared with skimmed milk on fasting blood lipids in healthy adults: a 3-week randomized crossover study

DEFF Research Database (Denmark)

Engel, Sara; Elhauge, Mie; Tholstrup, Tine

2018-01-01

overall dairy intake and risk of cardiovascular disease and even point to an inverse association with type 2 diabetes. The objective was to compare the effects of whole milk (3.5% fat) with skimmed milk (0.1% fat) on fasting serum blood lipids, insulin, and plasma glucose in healthy subjects. Subject....../methods A randomized, controlled 2 × 3-week crossover dietary intervention in 18 healthy adults randomly assigned to a sequence of treatments consisting of 0.5 L/d of whole milk and skimmed milk as part of their habitual diet. A total of 17 subjects completed the intervention. Results Whole milk increased HDL...... affect fasting blood lipids, glucose, or insulin compared to skimmed milk. Moreover, intake of whole milk increased HDL cholesterol concentration compared to skimmed milk. These findings suggest that if the higher energy content is taken into account, whole milk might be considered a part of a healthy diet...

A novel isolation strategy for obtaining crude membrane vesicles from bovine skim milk

DEFF Research Database (Denmark)

Blans, Kristine; Larsen, Lotte Bach; Wiking, Lars

2014-01-01

as exosomes and microvesicles. These vesicles contain various types of RNAs and proteins, suggested to transfer health-promoting messages from mother to offspring. However, the variety of the vesicles in milk is less understood and, additionally, complicated by the complexity of more pronounced milk...... components. Here we present a novel strategy for a short, gentle and non-denaturing isolation of skim milk-derived membrane vesicles. Methods: Untreated fresh bovine milk was defatted to remove milk fat globules. The resulting skim milk was subjected to ultracentrifugation. The resulting ochre...

Evaluation of goat milk as storage media to preserve viability of human periodontal ligament cells in vitro.

Science.gov (United States)

Ulusoy, Ayça Tuba; Kalyoncuoglu, Elif; Kaya, Senay; Cehreli, Zafer Cavit

2016-08-01

The purpose of this study was to evaluate the effectiveness of goat milk as a storage media for maintenance of periodontal ligament (PDL) cell viability of avulsed teeth and compare it with commonly used and/or investigated storage media. PDL cells were obtained from the root surface of healthy premolars and were cultured in Eagle's maintenance medium (EMM). Cell cultures were treated with the following storage media: tap water (negative control); EMM (positive control); Hank's balanced salt solution; ultra high temperature (UHT) long-shelf-life lactose-free cow milk; UHT long-shelf-life whole cow milk; UHT long-shelf-life skimmed cow milk; UHT long-shelf-life soy milk; UHT long-shelf-life goat milk, UHT long-shelf-life follow on milk with probiotic, 20% propolis, and egg white. Culture plates were incubated with experimental media at 20°C for 1, 3, 6, 12, and 24 h. PDL cell viability was assessed by tetrazolium salt-based colorimetric (MTT) assay at each test period. One-way anova was used to evaluate the effects of storage solutions at each time point, followed by post hoc Duncan's multiple comparison test (P = 0.05). A dendrogram was constructed to show the arrangement of hierarchical clustering. Goat milk displayed the highest capacity to maintain cell viability at all test intervals (P milk with the probiotic showed the lowest time-dependent PDL cell viability among all test media (P milks, HBSS performed significantly less effectively in maintaining PDL cell viability during the entire test period (P milk can be recommended as a suitable storage medium for avulsed teeth. © 2015 John Wiley & Sons A/S. Published by John Wiley & Sons Ltd.

An analysis on how switching to a more balanced and naturally improved milk would affect consumer health and the environment.

Science.gov (United States)

Roibás, Laura; Martínez, Ismael; Goris, Alfonso; Barreiro, Rocío; Hospido, Almudena

2016-10-01

This study compares a premium brand of UHT milk, Unicla, characterised by an improved nutritional composition, to conventional milk, in terms of health effects and environmental impacts. Unlike enriched milks, in which nutrients are added to the final product, Unicla is obtained naturally by improving the diet of the dairy cows. Health effects have been analysed based on literature findings, while the environmental analysis focused on those spheres of the environment where milk is expected to cause the higher impacts, and thus carbon (CF) and water footprints (WF) have been determined. Five final products have been compared: 3 conventional (skimmed, semi-skimmed, whole) and 2 Unicla (skimmed, semi-skimmed) milks. As a functional unit, one litre of packaged UHT milk entering the regional distribution centre has been chosen. The improved composition of Unicla milk is expected to decrease the risk of cardiovascular disease and to protect consumers against oxidative damage, among other health benefits. Concerning the environmental aspect, CF of Unicla products are, on average, 10% lower than their conventional equivalents, mainly due to the lower enteric emissions of caused by the Unicla diet. No significant differences were found between the WF of Unicla and conventional milk. Raw milk is the main contributor to both footprints (on average, 83.2 and 84.3% of the total CF of Unicla and conventional milk, respectively, and 99.9% of WF). The results have been compared to those found in literature, and a sensitivity analysis has been performed to verify their robustness. The study concludes that switching to healthier milk compositions can help slowing down global warming, without contributing to other environmental issues such as water scarcity. The results should encourage other milk companies to commit to the development of healthier, less environmentally damaging products, and also to stimulate consumers to bet on them. Copyright © 2016 Elsevier B.V. All rights

Distribution of Spiked Drugs between Milk Fat, Skim Milk, Whey, Curd, and Milk Protein Fractions: Expansion of Partitioning Models.

Science.gov (United States)

Lupton, Sara J; Shappell, Nancy W; Shelver, Weilin L; Hakk, Heldur

2018-01-10

The distributions of eight drugs (acetaminophen, acetylsalicylic acid/salicylic acid, ciprofloxacin, clarithromycin, flunixin, phenylbutazone, praziquantel, and thiamphenicol) were determined in milk products (skim milk, milk fat, curd, whey, and whey protein) and used to expand a previous model (from 7 drugs to 15 drugs) for predicting drug distribution. Phenylbutazone and praziquantel were found to distribute with the lipid and curd phases (≥50%). Flunixin distribution was lower but similar in direction (12% in milk fat, 39% in curd). Acetaminophen, ciprofloxacin, and praziquantel preferentially associated with casein proteins, whereas thiamphenicol and clarithromycin associated preferentially to whey proteins. Regression analyses for log [milk fat]/[skim milk] and log [curd]/[whey] had r 2 values of 0.63 and 0.67, respectively, with p of <0.001 for 15 drugs (7 previously tested and 8 currently tested). The robustness of the distribution model was enhanced by doubling the number of drugs originally tested.

Evaluation of increased vitamin D fortification in high-temperature, short-time-processed 2% milk, UHT-processed 2% fat chocolate milk, and low-fat strawberry yogurt.

Science.gov (United States)

Hanson, A L; Metzger, L E

2010-02-01

The objective of this study was to determine the effect of increased vitamin D fortification (250 IU/serving) of high-temperature, short-time (HTST)-processed 2% fat milk, UHT-processed 2% fat chocolate milk, and low-fat strawberry yogurt on the sensory characteristics and stability of vitamin D during processing and storage. Three replicates of HTST pasteurized 2% fat milk, UHT pasteurized 2% fat chocolate milk, and low-fat strawberry yogurt were manufactured. Each of the 3 replicates for all products contained a control (no vitamin D fortification), a treatment group with 100 IU vitamin D/serving (current level of vitamin D fortification), and a treatment group with 250 IU vitamin D/serving. A cold-water dispersible vitamin D(3) concentrate was used for all fortifications. The HTST-processed 2% fat milk was stored for 21 d, with vitamin D analysis done before processing and on d 0, 14, and 21. Sensory analysis was conducted on d 14. The UHT-processed 2% fat chocolate milk was stored for 60 d, with vitamin D analysis done before processing and on d 0, 40, and 60. Sensory analysis was conducted on d 40. Low-fat strawberry yogurt was stored for 42 d, with vitamin D analysis done before processing, and on d 0, 28, and 42. Sensory analysis was conducted on d 28. Vitamin D levels in the fortified products were found to be similar to the target levels of fortification (100 and 250 IU vitamin D per serving) for all products, indicating no loss of vitamin D during processing. Vitamin D was also found to be stable over the shelf life of each product. Increasing the fortification of vitamin D from 100 to 250 IU/serving did not result in a change in the sensory characteristics of HTST-processed 2% fat milk, UHT-processed 2% fat chocolate milk, or low-fat strawberry yogurt. These results indicate that it is feasible to increase vitamin D fortification from 100 to 250 IU per serving in these products. Copyright 2010 American Dairy Science Association. Published by Elsevier Inc

Evolução do índice proteolítico e do comportamento reológico durante a vida de prateleira de leite UAT/UHT Proteolytic profile and rheological behavior during the shelf-life of UHT milk

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Ana Maria C. Vidal-Martins

2005-12-01

Full Text Available A proteólise do leite UAT/UHT durante a estocagem à temperatura ambiente é um dos fatores limitantes de sua vida de prateleira. Neste trabalho, dois lotes de leite cru contendo 10 amostras cada e, posteriormente ao processamento, dois lotes de leite UAT/UHT contendo 25 amostras cada foram colhidos em um laticínio para a contagem de microrganismos psicrotróficos (leite cru e para o estudo do comportamento reológico e o índice proteolítico (leite UAT/UHT durante 120 dias de estocagem. Para a contagem de microrganismos psicrotróficos, foi utilizada a técnica da contagem padrão em placas. Para a determinação do índice proteolítico, foi determinada a presença de glicomacropeptídeo livre por espectrofotometria a 470 nm. A determinação dos parâmetros reológicos foi efetuada à temperatura ambiente, em quintuplicata em um reômetro de cone e placa. Houve aumento da proteólise no decorrer do armazenamento e aumento da viscosidade aparente após 60 dias de estocagem, provavelmente relacionados à presença de proteases de bactérias psicrotróficas do leite cru.Proteolysis of UHT milk during storage at room temperature is a major factor limiting its shelf-life. In this work, two lots of 10 samples of raw milk each, and after manufacturing, two lots of UHT milk containing 25 samples each, were obtained from a dairy plant for the psychrotrophic microorganism count (raw milk and to study the rheological behavior and proteolysis index (UHT milk during 120 days of storage time. The psychrotrophic count was carried out using the standard plate count method. The proteolysis index was determined by the presence of free glicomacropeptide using a spectrofotometer at 470 nm. Rheological parameters were carried out five times the same lot at room temperature, using a cone and plate rheometer. There was an increase in proteolysis during the shelf-life and after 60 days of storage, an increase in the apparent viscosity, probably due to the

Distribution of animal drugs between skim milk and milk fat fractions in spiked whole milk: Understanding the potential impact on commercial milk products

Science.gov (United States)

Seven animal drugs [penicillin G (PENG), sulfadimethoxine (SDMX), oxytetracycline (OTET), erythromycin (ERY), ketoprofen (KETO), thiabendazole (THIA) and ivermectin (IVR)] were used to evaluate drug distribution between milk fat and skim milk fractions of cow milk. Greater than 90% of radioactivity...

Utility of Milk Coagulant Enzyme of Moringa oleifera Seed in Cheese Production from Soy and Skim Milks

Directory of Open Access Journals (Sweden)

María Alejandra Sánchez-Muñoz

2017-08-01

Full Text Available In this study, the potential use of Moringa oleifera as a clotting agent of different types of milk (whole, skim, and soy milk was investigated. M. oleifera seed extract showed high milk-clotting activity followed by flower extract. Specific clotting activity of seed extract was 200 times higher than that of flower extract. Seed extract is composed by four main protein bands (43.6, 32.2, 19.4, and 16.3 kDa. Caseinolytic activity assessed by sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE and tyrosine quantification, showed a high extent of casein degradation using M. oleifera seed extract. Milk soy cheese was soft and creamy, while skim milk cheese was hard and crumbly. According to these results, it is concluded that seed extract of M. oleifera generates suitable milk clotting activity for cheesemaking. To our knowledge, this study is the first to report comparative data of M. oleifera milk clotting activity between different types of soy milk.

Utility of Milk Coagulant Enzyme of Moringa oleifera Seed in Cheese Production from Soy and Skim Milks

Science.gov (United States)

Sánchez-Muñoz, María Alejandra; Valdez-Solana, Mónica Andrea; Avitia-Domínguez, Claudia; Ramírez-Baca, Patricia; Candelas-Cadillo, María Guadalupe; Aguilera-Ortíz, Miguel; Meza-Velázquez, Jorge Armando; Téllez-Valencia, Alfredo; Sierra-Campos, Erick

2017-01-01

In this study, the potential use of Moringa oleifera as a clotting agent of different types of milk (whole, skim, and soy milk) was investigated. M. oleifera seed extract showed high milk-clotting activity followed by flower extract. Specific clotting activity of seed extract was 200 times higher than that of flower extract. Seed extract is composed by four main protein bands (43.6, 32.2, 19.4, and 16.3 kDa). Caseinolytic activity assessed by sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) and tyrosine quantification, showed a high extent of casein degradation using M. oleifera seed extract. Milk soy cheese was soft and creamy, while skim milk cheese was hard and crumbly. According to these results, it is concluded that seed extract of M. oleifera generates suitable milk clotting activity for cheesemaking. To our knowledge, this study is the first to report comparative data of M. oleifera milk clotting activity between different types of soy milk. PMID:28783066

EXPLOITING A BENEFIT OF COCONUT MILK SKIM IN COCONUT OIL PROCESS AS NATA DE COCO SUBSTRATE

OpenAIRE

Setiaji, Bambang; Setyopratiwi, Ani; Cahyandaru, Nahar

2010-01-01

A research to know influence of mixing concentration of coconut water and sucrose concentration to coconut milk skim as nata de coco substrate has been conducted. The variation was taken from mixing coconut water (0%, 25%, 35% and 50% and 100% as control) and the sucrose concentration (0.5%, 1%, 1.5% and 2%). Coconut milk skim boiled before used as substrat, yielded a coconut protein (blondo). The result of research showed that coconut milk skim can be used as nata de coco substrate with mixi...

Distribution of Animal Drugs among Curd, Whey, and Milk Protein Fractions in Spiked Skim Milk and Whey.

Science.gov (United States)

Shappell, Nancy W; Shelver, Weilin L; Lupton, Sara J; Fanaselle, Wendy; Van Doren, Jane M; Hakk, Heldur

2017-02-01

It is important to understand the partitioning of drugs in processed milk and milk products, when drugs are present in raw milk, in order to estimate the potential consumer exposure. Radioisotopically labeled erythromycin, ivermectin, ketoprofen, oxytetracycline, penicillin G, sulfadimethoxine, and thiabendazole were used to evaluate the distribution of animal drugs among rennet curd, whey, and protein fractions from skim cow milk. Our previous work reported the distribution of these same drugs between skim and fat fractions of milk. Drug distribution between curd and whey was significantly correlated (R 2 = 0.70) to the drug's lipophilicity (log P), with improved correlation using log D (R 2 = 0.95). Distribution of drugs was concentration independent over the range tested (20-2000 nM). With the exception of thiabendazole and ivermectin, more drug was associated with whey protein than casein on a nmol/g protein basis (oxytetracycline experiment not performed). These results provide insights into the distribution of animal drug residues, if present in cow milk, among milk fractions, with possible extrapolation to milk products.

Inactivation of Pseudomonas fluorescens in skim milk by combinations of pulsed electric fields and organic acids.

Science.gov (United States)

Fernández-Molina, Juan J; Altunakar, Bilge; Bermúdez-Aguirre, Daniela; Swanson, Barry G; Barbosa-Cánovas, Gustavo V

2005-06-01

Pseudomonas fluorescens suspended in skim milk was inactivated by application of pulsed electric fields (PEF) either alone or in combination with acetic or propionic acid. The initial concentration of microorganisms ranged from 10(5) to 10(6) CFU/ml. Addition of acetic acid and propionic acid to skim milk inactivated 0.24 and 0.48 log CFU/ml P. fluorescens, respectively. Sets of 10, 20, and 30 pulses were applied to the skim milk using exponentially decaying pulses with pulse lengths of 2 micros and pulse frequencies of 3 Hz. Treatment temperature was maintained between 16 and 20 degrees C. In the absence of organic acids, PEF treatment of skim milk at field intensities of 31 and 38 kV/cm reduced P. fluorescens populations by 1.0 to 1.8 and by 1.2 to 1.9 log CFU/ml, respectively. Additions of acetic and propionic acid to the skim milk in a pH range of 5.0 to 5.3 and PEF treatment at 31, 33, and 34 kV/cm, and 36, 37, and 38 kV/cm reduced the population of P. fluorescens by 1.4 and 1.8 log CFU/ml, respectively. No synergistic effect resulted from the combination of PEF with acetic or propionic acid.

Inactivation of Enterobacter aerogenes in reconstituted skim milk by high- and low-frequency ultrasound.

Science.gov (United States)

Gao, Shengpu; Hemar, Yacine; Lewis, Gillian D; Ashokkumar, Muthupandian

2014-11-01

The inactivation of Enterobacter aerogenes in skim milk using low-frequency (20kHz) and high-frequency (850kHz) ultrasonication was investigated. It was found that low-frequency acoustic cavitation resulted in lethal damage to E. aerogenes. The bacteria were more sensitive to ultrasound in water than in reconstituted skim milk having different protein concentrations. However, high-frequency ultrasound was not able to inactivate E. aerogenes in milk even when powers as high as 50W for 60min were used. This study also showed that high-frequency ultrasonication had no influence on the viscosity and particle size of skim milk, whereas low-frequency ultrasonication resulted in the decrease in viscosity and particle size of milk. The decrease in particle size is believed to be due to the breakup of the fat globules, and possibly to the cleavage of the κ-casein present at the surface of the casein micelles. Whey proteins were also found to be slightly affected by low-frequency ultrasound, with the amounts of α-lactalbumin and β-lactoglobulin slightly decreasing. Copyright © 2013. Published by Elsevier B.V.

Chemical characterization of milk after treatment with thermal (HTST and UHT) and nonthermal (turbulent flow ultraviolet) processing technologies.

Science.gov (United States)

Cappozzo, Jack C; Koutchma, Tatiana; Barnes, Gail

2015-08-01

As a result of growing interest to nonthermal processing of milk, the purpose of this study was to characterize the chemical changes in raw milk composition after exposure to a new nonthermal turbulent flow UV process, conventional thermal pasteurization process (high-temperature, short-time; HTST), and their combinations, and compare those changes with commercially UHT-treated milk. Raw milk was exposed to UV light in turbulent flow at a flow rate of 4,000L/h and applied doses of 1,045 and 2,090 J/L, HTST pasteurization, and HTST in combination with UV (before or after the UV). Unprocessed raw milk, HTST-treated milk, and UHT-treated milk were the control to the milk processed with the continuous turbulent flow UV treatment. The chemical characterization included component analysis and fatty acid composition (with emphasis on conjugated linoleic acid) and analysis for vitamin D and A and volatile components. Lipid oxidation, which is an indicator to oxidative rancidity, was evaluated by free fatty acid analysis, and the volatile components (extracted organic fraction) by gas chromatography-mass spectrometry to obtain mass spectral profile. These analyses were done over a 14-d period (initially after treatment and at 7 and 14 d) because of the extended shelf-life requirement for milk. The effect of UV light on proteins (i.e., casein or lactalbumin) was evaluated qualitatively by sodium dodecyl sulfate-PAGE. The milk or liquid soluble fraction was analyzed by sodium dodecyl sulfate-PAGE for changes in the protein profile. From this study, it appears that continuous turbulent flow UV processing, whether used as a single process or in combination with HTST did not cause any statistically significant chemical changes when compared with raw milk with regard to the proximate analysis (total fat, protein, moisture, or ash), the fatty acid profile, lipid oxidation with respect to volatile analysis, or protein profile. A 56% loss of vitamin D and a 95% loss of vitamin A

Antibiotic residues in Brazilian UHT milk: a screening study Resíduos de antibióticos em leite UHT

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Gilberto Poggio Fonseca

2009-06-01

Full Text Available The aim of this research was to carry out a screening study to check the incidence of antimicrobial residues in Brazilian UHT milk according to rapid yoghurt method. Of the 100 (100% samples analysed, 96 (96% showed no traces of antibiotic residues while 4 (4% indicated probable presence of antibiotic residues. The results suggest that the Brazilian Sanitary Surveillance Agency should apply continuous monitoring programs in order to obtain a safe product offering no health risks to consumers.O objetivo deste trabalho é realizar um estudo preliminar para verificar a presença de resíduos de antibióticos em leite UHT disponíveis no mercado brasileiro, utilizando o método rápido do iogurte. Das 100 (100% amostras analisadas, 96 (96% indicaram negativas, sugerindo ausência de resíduos de antibióticos, enquanto 4 (4% mostraram-se positivas. Os resultados sugerem a necessidade de contínuo monitoramento deste parâmetro por parte da Vigilância Sanitária com o objetivo de oferecer um produto seguro, sem riscos para saúde do consumidor.

Effect of skim milk and dahi (yogurt) on blood glucose, insulin, and lipid profile in rats fed with high fructose diet.

Science.gov (United States)

Yadav, Hariom; Jain, Shalini; Sinha, P R

2006-01-01

In the present study, the effect of skim milk and the fermented milk product named dahi (yogurt) on plasma glucose, insulin, and lipid levels as well as on liver glycogen and lipid contents in rats fed with high fructose diet has been investigated. Rats were fed with high fructose diet (21%) supplemented with skim milk, dahi (10 g/day each), or no milk product (control group) for 6 weeks. After 6 weeks of high fructose diet administration, the plasma glucose became significantly higher in control animals (246 mg/dL), whereas it was lower in skim milk (178 mg/dL)- and dahi (143 mg/dL)-fed rats. The glucose tolerance became impaired at the third week of feeding of high fructose diet in control animals, whereas in skim milk- and dahi-fed animals achievement of glucose intolerance was delayed until the fourth and fifth week, respectively. Blood glycosylated hemoglobin and plasma insulin were significantly lower in skim milk (10% and 34%, respectively)- and dahi (17%, and 48%, respectively)-fed animals than those of the control group. Plasma total cholesterol, triglycerides, low-density lipoprotein-cholesterol, and very-low-density lipoprotein-cholesterol and blood free fatty acids were significantly lower in skim milk (13%, 14%, 14%, 19%, and 14%, respectively)- and dahi (22%, 33%, 30%, 33%, and 29%, respectively)-fed animals as compared with control animals. Moreover, the total cholesterol, triglyceride, and glycogen contents in liver tissues were also lower in skim milk (55%, 50%, and 36%, respectively)- and dahi (64%, 27%, and 4%, respectively)-fed animals as compared with control animals. In contrast, high-density lipoprotein-cholesterol in plasma was higher in skim milk (14%)- and dahi (29%)-fed animals as compared with control animals. These results indicate that skim milk and its fermented milk product, dahi, delay the progression of fructose-induced diabetes and dyslipidemia in rats and that these may be useful as antidiabetic food supplements that can be

Effect of soluble calcium and lactose on limiting flux and serum protein removal during skim milk microfiltration.

Science.gov (United States)

Adams, Michael C; Hurt, Emily E; Barbano, David M

2015-11-01

The tendency of calcium to promote microfiltration (MF) membrane fouling is well documented, but the role of lactose has not been studied. Milk protein concentrate that is 85% protein on a dry basis (MPC85) contains less calcium and lactose than skim milk. Our objectives were to determine the effects of skim milk soluble calcium and lactose concentrations on the limiting fluxes (LF) and serum protein (SP) removal factors of 0.1-µm ceramic graded permeability membranes. The MF was fed with 3 different milks: skim milk, liquid MPC85 that had been standardized to the protein content of skim milk with reverse osmosis water (MPC), and liquid MPC85 that had been standardized to the protein and lactose contents of skim milk with reverse osmosis water and lactose monohydrate (MPC+L). Retentate and permeate were continuously recycled to the feed tank. The LF for each feed was determined by increasing flux once per hour from 55 kg·m(-2)·h(-1) until flux did not increase with increasing transmembrane pressure. Temperature, pressure drop across the membrane length, and protein concentration in the retentate recirculation loop were maintained at 50°C, 220 kPa, and 8.77 ± 0.2%, respectively. Experiments were replicated 3 times and the Proc GLM procedure of SAS was used for statistical analysis. An increase in LF between skim milk (91 kg·m(-2)·h(-1)) and MPC+L (124 kg·m(-2)·h(-1)) was associated with a reduction in soluble calcium. The LF of MPC+L was lower than the LF of MPC (137 kg·m(-2)·h(-1)) due to the higher viscosity contributed by lactose. Permeates produced from the MPC and MPC+L contained more protein than the skim milk permeate due to the transfer of caseins from the micelles into the reduced-calcium sera of the MPC and MPC+L. A SP removal factor was calculated by dividing true protein in the permeate by SP in the permeate portion of the feed to describe the ease of SP passage through the membrane. No differences in SP removal factors were detected among the

Chemical Composition and Rheological Properties of Set Yoghurt Prepared from Skimmed Milk Treated with Horseradish Peroxidase

Directory of Open Access Journals (Sweden)

Yan Wen

2012-01-01

Full Text Available The aim of this work is to determine the impact of an enzymatic treatment on the fermentation and rheological properties of set yoghurt prepared from skimmed milk. Skimmed bovine milk was treated with horseradish peroxidase added at the level of 645 U per g of proteins in the presence (addition level of 7.8 mmol per L of milk or absence of ferulic acid as a cross-linking agent, and used to prepare set yoghurt with commercial direct vat set starter culture. The evaluation showed that the treatment of skimmed milk with horseradish peroxidase enhanced its apparent viscosity, and storage and loss moduli. The prepared yoghurt contained protein, fat and total solids at 3.49–3.59, 0.46–0.52 and 15.23–15.43 %, respectively, had titratable acidity of 0.83–0.88 %, and no significant difference in the composition was found among the yoghurt samples (p>0.05. Compared to the control yoghurt, the yoghurt prepared from the milk treated with horseradish peroxidase had a higher apparent viscosity, storage and loss moduli and flow behavior indices, especially when ferulic acid was added. Yoghurt samples from the skimmed milk treated either with horseradish peroxidase only or with the additional ferulic acid treatment had better structural reversibility, because their hysteresis loop area during rheological analysis was larger (p<0.05.

Effect of heat and homogenization on in vitro digestion of milk.

Science.gov (United States)

Tunick, Michael H; Ren, Daxi X; Van Hekken, Diane L; Bonnaillie, Laetitia; Paul, Moushumi; Kwoczak, Raymond; Tomasula, Peggy M

2016-06-01

Central to commercial fluid milk processing is the use of high temperature, short time (HTST) pasteurization to ensure the safety and quality of milk, and homogenization to prevent creaming of fat-containing milk. Ultra-high-temperature sterilization is also applied to milk and is typically used to extend the shelf life of refrigerated, specialty milk products or to provide shelf-stable milk. The structures of the milk proteins and lipids are affected by processing but little information is available on the effects of the individual processes or sequences of processes on digestibility. In this study, raw whole milk was subjected to homogenization, HTST pasteurization, and homogenization followed by HTST or UHT processing. Raw skim milk was subjected to the same heating regimens. In vitro gastrointestinal digestion using a fasting model was then used to detect the processing-induced changes in the proteins and lipids. Using sodium dodecyl sulfate-PAGE, gastric pepsin digestion of the milk samples showed rapid elimination of the casein and α-lactalbumin bands, persistence of the β-lactoglobulin bands, and appearance of casein and whey peptide bands. The bands for β-lactoglobulin were eliminated within the first 15min of intestinal pancreatin digestion. The remaining proteins and peptides of raw, HTST, and UHT skim samples were digested rapidly within the first 15min of intestinal digestion, but intestinal digestion of raw and HTST pasteurized whole milk showed some persistence of the peptides throughout digestion. The availability of more lipid droplets upon homogenization, with greater surface area available for interaction with the peptides, led to persistence of the smaller peptide bands and thus slower intestinal digestion when followed by HTST pasteurization but not by UHT processing, in which the denatured proteins may be more accessible to the digestive enzymes. Homogenization and heat processing also affected the ζ-potential and free fatty acid release

A Comparison of Some Properties of Vat-Heated and Dry Skim Milk ...

African Journals Online (AJOL)

Some properties, namely; viscosity, flavour, acidity, texture, aroma and palatability of cultured yoghurt made from milk previously heated to 90OC for 30 minutes in a Vat were studied and the results compared to those of yoghurt fortified by addition of dry skim milk powder. The results showed no significant difference (P ...

Characterization of Brazilian commercial milks by instrumental neutron activation analysis

International Nuclear Information System (INIS)

Santos, L.G.C.; De Nadai Fernandes, E.A.; Tagliaferro, F.S.; Bacchi, M.A.

2008-01-01

Aiming at the determination of toxic and essential elements in Brazilian commercial bovine milk, 25 ultra high temperature (UHT) milk samples were acquired in the local market of Piracicaba, SP. The samples were freeze-dried and analyzed by instrumental neutron activation analysis (INAA) allowing the determination of Br, Ca, Co, Cs, Fe, K, Na, Rb and Zn. When the results were expressed as concentration (mg x l -1 ) no significant differences were found. However, considering the dry matter, results showed a clear difference between the mass fractions (mg x kg -1 d.w.) of skim milk and whole milk for the elements Br, Ca, K, Na, Rb and Zn, indicating that the removal of fat caused a concentration effect in the dry matter of skim milks. Discrepancies were found between the concentrations of Ca and Na measured by INAA and the values informed in the labels. Ca showed variations within 30% for most samples, while concentrations of Na were up to 190% higher than informed values. The sample preparation and the INAA procedure were appropriate for the determination of Br, Ca, Co, Cs, Fe, K, Na, Rb and Zn in milk samples. (author)

Transmission electron microscopy of Listeria innocua treated by pulsed electric fields and nisin in skimmed milk.

Science.gov (United States)

Calderón-Miranda, M L; Barbosa-Cánovas, G V; Swanson, B G

1999-10-01

Pulsed electric fields (PEF) is a nonthermal food preservation process where organoleptic and nutritional properties of the food are maintained. PEF is known to inactivate microorganisms by causing dielectric breakdown of the cell membrane, thus altering the functionality of the membrane as a semipermeable barrier. The extent of damage of the cell membrane, whether visible in the form of a pore or as loss of membrane functionality leads to the inactivation of the microorganism. The objective of this study was to investigate under transmission electron microscopy (TEM) the morphological changes on Listerit innocua as a result of PEF treatment in skimmed milk containing nisin. L. innocua was subjected to PEF at selected electric field intensities of 30, 40, and 50 kV/cm. L. innocua was treated by PEF in both skimmed milk with and without 37 IU nisin/ml. L. innocua treated by PEF in skimmed milk exhibited an increase in the cell wall roughness. cytoplasmic clumping, leakage of cellular material, and rupture of the cell walls and cell membranes. L. innocua subjected to PEF in skimmed milk containing 37 IU nisin/ml exhibited an increased cell wall width. At the highest electric field intensity, 50 kV/cm, elongation of the cell length was observed. There were no morphological differences between cells treated by PEF in skimmed milk with or without nisin. The combination of PEF and nisin exhibit an additive effect in the morphological damage observed on L. innocua. Pore formation was observed on L. innocua for an electric field intensity of 40 kV/cm. The inactivation of L. innocua was a consequence of rupture of the cell membrane and loss of cell membrane functionality.

Effects of selling public intervention stocks of skimmed milk powder

NARCIS (Netherlands)

Jongeneel, Roel; Silvis, Huib; Verhoog, David; Daatselaar, Co

2018-01-01

At the request of the Dutch Ministry of Agriculture, Nature and Food Quality, this report analyses the potential market impacts and budgetary effects of different strategies of selling EU public intervention stocks of skimmed milk powder
(SMP). A gradual phasing out of the EU's SMP stocks over

Use of whey powder and skim milk powder for the production of fermented cream

Directory of Open Access Journals (Sweden)

Ceren AKAL

2016-01-01

Full Text Available Abstract This study is about the production of fermented cream samples having 18% fat by addition of starter cultures. In order to partialy increase non-fat solid content of fermented cream samples, skim milk powder and demineralized whey powder in two different rates (50% and 70% were used. Samples were analyzed for changes in their biochemical and physicochemical properties (total solid, ash, fat, titratable acidity, pH value, total nitrogen, viscosity, tyrosine, acid number, peroxide and diacetyl values during 29-day of storage period. Samples tested consisted of 7 different groups; control group (without adding any powder, skim milk powder, 50% demineralized whey powder and 70% demineralized whey powder samples were in two different addition rate (2% and 4%. Also samples were analyzed for sensory properties. According to the results obtained, the addition of milk powder products affected titratable acidity and tyrosine values of fermented cream samples. Although powder addition and/or storage period didn’t cause significant variations in total solid, ash, fat, pH value, viscosity, acid number, peroxide, tyrosine and diacetyl values; sensory properties of fermented cream samples were influenced by both powder addition and storage period. Fermented cream containing 2% skim milk powder gets the top score of sensory evaluation among the samples.

Physicochemical and sensory characteristics of fat-free goat milk yogurt with added stabilizers and skim milk powder fortification.

Science.gov (United States)

Bruzantin, F P; Daniel, J L P; da Silva, P P M; Spoto, M H F

2016-05-01

Goat milk yogurt has a less consistent coagulum compared with cow milk yogurt; furthermore, the presence of goat milk in foodstuffs imparts a characteristic flavor that can restrict its acceptance by consumers. This study aimed to assess and compare the physicochemical and sensory characteristics of fat-free goat milk yogurts with added stabilizers or bovine skim milk powder to improve the final product. Four treatment additions were evaluated: (1) a mixture of 0.1% (wt/vol) carrageenan and 0.1% (wt/vol) pectin (treatment CR); (2) 0.5% (wt/vol) pectin (treatment PE); (3) 4.65% (wt/vol) bovine skim milk powder (treatment BM); and (4) control (no stabilizer; treatment CT). The physicochemical parameters were investigated at on d 1 and 5 of storage. The BM treatment presented higher pH and titratable acidity values, resulting in a buffering capacity effect. The total crude protein (CP) and solids-not-fat (SNF) contents were also higher in BM compared with the other evaluated treatments because of the addition of bovine skim milk powder. We detected a reduction in pH values for all treatments. Lower SNF contents were present in the CR and CT treatments, which might be related to a syneresis process during storage; moreover, an increase in total CP was observed for all treatments due to the proteolytic action of the starter culture. Sensory attributes, including appearance (color, consistency, and presence of lumps), texture (consistency, viscosity, and presence of lumps), flavor (bitter, sweet, and characteristic of commercial plain nonfat yogurt), and overall impression were evaluated by quantitative descriptive analysis. The addition of 0.5% (wt/vol) of pectin (PE treatment) strengthened the curd; however, the visual and oral presence of lumps and a higher bitterness score were noted by trained panelists, which resulted in the lowest overall impression score for the PE treatment. In several sensory attributes, the CR treatment was considered similar to the control

The influence of ultra-pasteurization by indirect heating versus direct steam injection on skim and 2% fat milks.

Science.gov (United States)

Lee, A P; Barbano, D M; Drake, M A

2017-03-01

Fluid milk is traditionally pasteurized by high temperature, short time (HTST) pasteurization, which requires heating to at least 72°C for 15 s. Ultra-pasteurization (UP) extends milk shelf life and is defined as heating to at least 138°C for 2 s. The UP process can be done by indirect heating (IND) or by direct steam injection (DSI). The influence of these 2 UP methods on milk flavor has not been widely investigated. The objective of this study was to compare the effect of HTST, IND-UP, and DSI-UP on sensory perception of fluid milk. Raw skim and standardized 2% milks were pasteurized at 140°C for 2.3 s by IND or DSI or by HTST (78°C, 15 s) and homogenized at 20.7 MPa. The processed milks were stored in light-shielded opaque high-density polyethylene containers at 4°C and examined by descriptive analysis and microbial analysis on d 3, 7, and 14. Furosine and serum protein denaturation analyses were performed on d 0 and 14 as an indicator of heat treatment. Last, consumer acceptance testing was conducted at d 10, with adults (n = 250) and children (ages 8 to13 y, n = 100) who were self-reported consumers of skim or 2% milk; consumers only received samples for either skim or 2% milk. The entire experiment was repeated in triplicate. Milks treated by HTST had lower cooked flavor than either UP milk. Milks heated by DSI-UP were characterized by sulfur or eggy and cooked flavors, whereas IND-UP milks had higher sweet aromatic and sweet taste compared with DSI-UP milk. Aromatic flavor intensities of all milks decreased across 14 d of storage. Furosine concentrations and serum protein denaturation were highest for the IND treatments, followed by DSI and HTST. Furosine content in both skim and 2% milk increased with time, but the increase was faster in IND-UP skim milk. Adult and child consumers preferred HTST milk over either UP milk, regardless of fat content. Ultra-pasteurization by IND or DSI did not affect consumer acceptance at 10 d postprocessing, but

Susceptibility of nine organophosphorus pesticides in skimmed milk towards inoculated lactic acid bacteria and yogurt starters.

Science.gov (United States)

Zhou, Xin-Wei; Zhao, Xin-Huai

2015-01-01

Previous research has shown that fresh milk might be polluted by some organophosphorus pesticides (OPPs). In this study the dissipation of nine OPPs, namely chlorpyrifos, chlorpyrifos-methyl, diazinon, dichlorvos, fenthion, malathion, phorate, pirimiphos-methyl and trichlorphon, in skimmed milk was investigated to clarify their susceptibility towards lactic acid bacteria (LAB) and yogurt starters. Skimmed milk was spiked with nine OPPs, inoculated with five strains of LAB and two commercial yogurt starters at 42 °C for 24 and 5 h respectively and subjected to quantitative OPP analysis by gas chromatography. Degradation kinetic constants of these OPPs were calculated based on a first-order reaction model. OPP dissipation in the milk was enhanced by the inoculated strains and starters, resulting in OPP concentrations decreasing by 7.0-64.6 and 7.4-19.2% respectively. Totally, the nine OPPs were more susceptible to Lactobacillus bulgaricus, as it enhanced their degradation rate constants by 18.3-133.3%. Higher phosphatase production of the assayed stains was observed to bring about greater OPP degradation in the milk. Both LAB and yogurt starters could enhance OPP dissipation in skimmed milk, with the nine OPPs studied having different susceptibilities towards them. Phosphatase was a key factor governing OPP dissipation. The LAB of higher phosphatase production have more potential to decrease OPPs in fermented foods. © 2014 Society of Chemical Industry.

Production of Conjugated Linoleic and Conjugated α-Linolenic Acid in a Reconstituted Skim Milk-Based Medium by Bifidobacterial Strains Isolated from Human Breast Milk

Directory of Open Access Journals (Sweden)

María Antonia Villar-Tajadura

2014-01-01

Full Text Available Eight bifidobacterial strains isolated from human breast milk have been tested for their abilities to convert linoleic acid (LA and α-linolenic acid (LNA to conjugated linoleic acid (CLA and conjugated α-linolenic acid (CLNA, respectively. These bioactive lipids display important properties that may contribute to the maintenance and improvement human health. Three selected Bifidobacterium breve strains produced CLA from LA and CLNA from LNA in MRS (160–170 and 210–230 μg mL−1, resp. and, also, in reconstituted skim milk (75–95 and 210–244 μg mL−1, resp.. These bifidobacterial strains were also able to simultaneously produce both CLA (90–105 μg mL−1 and CLNA (290–320 μg mL−1 in reconstituted skim milk. Globally, our findings suggest that these bifidobacterial strains are potential candidates for the design of new fermented dairy products naturally containing very high concentrations of these bioactive lipids. To our knowledge, this is the first study describing CLNA production and coproduction of CLA and CLNA by Bifidobacterium breve strains isolated from human milk in reconstituted skim milk.

Effect of Processing Intensity on Immunologically Active Bovine Milk Serum Proteins.

Science.gov (United States)

Brick, Tabea; Ege, Markus; Boeren, Sjef; Böck, Andreas; von Mutius, Erika; Vervoort, Jacques; Hettinga, Kasper

2017-08-31

Consumption of raw cow's milk instead of industrially processed milk has been reported to protect children from developing asthma, allergies, and respiratory infections. Several heat-sensitive milk serum proteins have been implied in this effect though unbiased assessment of milk proteins in general is missing. The aim of this study was to compare the native milk serum proteome between raw cow's milk and various industrially applied processing methods, i.e., homogenization, fat separation, pasteurization, ultra-heat treatment (UHT), treatment for extended shelf-life (ESL), and conventional boiling. Each processing method was applied to the same three pools of raw milk. Levels of detectable proteins were quantified by liquid chromatography/tandem mass spectrometry following filter aided sample preparation. In total, 364 milk serum proteins were identified. The 140 proteins detectable in 66% of all samples were entered in a hierarchical cluster analysis. The resulting proteomics pattern separated mainly as high (boiling, UHT, ESL) versus no/low heat treatment (raw, skimmed, pasteurized). Comparing these two groups revealed 23 individual proteins significantly reduced by heating, e.g., lactoferrin (log2-fold change = -0.37, p = 0.004), lactoperoxidase (log2-fold change = -0.33, p = 0.001), and lactadherin (log2-fold change = -0.22, p = 0.020). The abundance of these heat sensitive proteins found in higher quantity in native cow's milk compared to heat treated milk, renders them potential candidates for protection from asthma, allergies, and respiratory infections.

Acid skim milk gels: The gelation process as affected by preheated pH

NARCIS (Netherlands)

Lakemond, C.M.M.; Vliet, van T.

2008-01-01

The effect of preheating milk (10 min 80 [degree sign]C) at pH values from 6.20 to 6.90 on formation of acid skim milk gels was studied by dynamic oscillation measurements. Up to pH 6.65 a higher pH of heating (pHheating) resulted in a higher G'. Since below pH 4.9 the development of

Change in Color and Volatile Composition of Skim Milk Processed with Pulsed Electric Field and Microfiltration Treatments or Heat Pasteurization.

Science.gov (United States)

Chugh, Anupam; Khanal, Dipendra; Walkling-Ribeiro, Markus; Corredig, Milena; Duizer, Lisa; Griffiths, Mansel W

2014-04-23

Non-thermal processing methods, such as pulsed electric field (PEF) and tangential-flow microfiltration (TFMF), are emerging processing technologies that can minimize the deleterious effects of high temperature short time (HTST) pasteurization on quality attributes of skim milk. The present study investigates the impact of PEF and TFMF, alone or in combination, on color and volatile compounds in skim milk. PEF was applied at 28 or 40 kV/cm for 1122 to 2805 µs, while microfiltration (MF) was conducted using membranes with three pore sizes (lab-scale 0.65 and 1.2 µm TFMF, and pilot-scale 1.4 µm MF). HTST control treatments were applied at 75 or 95 °C for 20 and 45 s, respectively. Noticeable color changes were observed with the 0.65 µm TFMF treatment. No significant color changes were observed in PEF-treated, 1.2 µm TFMF-treated, HTST-treated, and 1.4 µm MF-treated skim milk ( p ≥ 0.05) but the total color difference indicated better color retention with non-thermal preservation. The latter did not affect raw skim milk volatiles significantly after single or combined processing ( p ≥ 0.05), but HTST caused considerable changes in their composition, including ketones, free fatty acids, hydrocarbons, and sulfur compounds ( p < 0.05). The findings indicate that for the particular thermal and non-thermal treatments selected for this study, better retention of skim milk color and flavor components were obtained for the non-thermal treatments.

Change in Color and Volatile Composition of Skim Milk Processed with Pulsed Electric Field and Microfiltration Treatments or Heat Pasteurization

Directory of Open Access Journals (Sweden)

Anupam Chugh

2014-04-01

Full Text Available Non-thermal processing methods, such as pulsed electric field (PEF and tangential-flow microfiltration (TFMF, are emerging processing technologies that can minimize the deleterious effects of high temperature short time (HTST pasteurization on quality attributes of skim milk. The present study investigates the impact of PEF and TFMF, alone or in combination, on color and volatile compounds in skim milk. PEF was applied at 28 or 40 kV/cm for 1122 to 2805 µs, while microfiltration (MF was conducted using membranes with three pore sizes (lab-scale 0.65 and 1.2 µm TFMF, and pilot-scale 1.4 µm MF. HTST control treatments were applied at 75 or 95 °C for 20 and 45 s, respectively. Noticeable color changes were observed with the 0.65 µm TFMF treatment. No significant color changes were observed in PEF-treated, 1.2 µm TFMF-treated, HTST-treated, and 1.4 µm MF-treated skim milk (p ≥ 0.05 but the total color difference indicated better color retention with non-thermal preservation. The latter did not affect raw skim milk volatiles significantly after single or combined processing (p ≥ 0.05, but HTST caused considerable changes in their composition, including ketones, free fatty acids, hydrocarbons, and sulfur compounds (p < 0.05. The findings indicate that for the particular thermal and non-thermal treatments selected for this study, better retention of skim milk color and flavor components were obtained for the non-thermal treatments.

Photoacoustic study of heated binary mixtures containing whey and skimmed-milk powders

NARCIS (Netherlands)

Doka, O.; Bicanic, D.; Frankhuizen, R.

1999-01-01

A novel methodology is proposed to determine the amount of whey powder in a binary mixture containing whey and skimmed-milk powders. This new approach is based on measurement of the amplitude of the photoacoustic (PA) signal obtained when the mixture is exposed to a controlled thermal treatment; the

Change in Color and Volatile Composition of Skim Milk Processed with Pulsed Electric Field and Microfiltration Treatments or Heat Pasteurization †

Science.gov (United States)

Chugh, Anupam; Khanal, Dipendra; Walkling-Ribeiro, Markus; Corredig, Milena; Duizer, Lisa; Griffiths, Mansel W.

2014-01-01

Non-thermal processing methods, such as pulsed electric field (PEF) and tangential-flow microfiltration (TFMF), are emerging processing technologies that can minimize the deleterious effects of high temperature short time (HTST) pasteurization on quality attributes of skim milk. The present study investigates the impact of PEF and TFMF, alone or in combination, on color and volatile compounds in skim milk. PEF was applied at 28 or 40 kV/cm for 1122 to 2805 µs, while microfiltration (MF) was conducted using membranes with three pore sizes (lab-scale 0.65 and 1.2 µm TFMF, and pilot-scale 1.4 µm MF). HTST control treatments were applied at 75 or 95 °C for 20 and 45 s, respectively. Noticeable color changes were observed with the 0.65 µm TFMF treatment. No significant color changes were observed in PEF-treated, 1.2 µm TFMF-treated, HTST-treated, and 1.4 µm MF-treated skim milk (p ≥ 0.05) but the total color difference indicated better color retention with non-thermal preservation. The latter did not affect raw skim milk volatiles significantly after single or combined processing (p ≥ 0.05), but HTST caused considerable changes in their composition, including ketones, free fatty acids, hydrocarbons, and sulfur compounds (p < 0.05). The findings indicate that for the particular thermal and non-thermal treatments selected for this study, better retention of skim milk color and flavor components were obtained for the non-thermal treatments. PMID:28234317

Fate of pyrrolizidine alkaloids during processing of milk of cows treated with ragwort.

Science.gov (United States)

de Nijs, Monique; Mulder, Patrick P J; Klijnstra, Mirjam D; Driehuis, Frank; Hoogenboom, Ron L A P

2017-12-01

To investigate the fate of pyrrolizidine alkaloids (PAs) during milk processing, milk of cows treated via rumen fistula with a mixture of 84% (w/w) ragwort (Jacobaea vulgaris, syn. Senecio jacobaea) and 16% narrow-leaved ragwort (Senecio inaequidens) was processed using laboratory scale heating systems with industrial settings. Pasteurised and sterilised (UHT) milk were produced, as well as set-type yoghurt and cheese. Samples were analysed for 29 PAs using LC-MS/MS, of which 11 PAs were detected above LOQ in the samples (0.1 µg l -1 ). Alterations in the PA concentration and composition between the standardised milk and the corresponding end-product(s) were evaluated. The heat treatments applied for pasteurisation and UHT sterilisation to prepare semi-skimmed consumption milk did not affect the PA levels in the end-products. In yoghurt, after fermentation of standardised milk (6 h, pH 4.4), 73% of total PAs were recovered. The PA concentration, specifically dehydrojacoline, was decreased, although not quantifiable, during cheese production. A further decrease of 38% during 6 weeks of ripening was observed. The results show that the PA concentration of natural contaminated cow's milk is not affected by heat treatment applied for pasteurised and sterilised milk, but that microbial fermentation of the milk leads to a lowered PA concentration in yoghurt and cheese. This is probably due to microbiological degradation, since PAs are fairly stable under acidic conditions.

The use of whey or skimmed milk powder in fortified blended foods for vulnerable groups

DEFF Research Database (Denmark)

Hoppe, Camilla Francis; Andersen, Gregers Stig; Jacobsen, Anne Stine

2008-01-01

of antinutrients has not been examined. Different lines of evidence suggest that dairy proteins have beneficial effects on vulnerable groups. Here we review the evidence on the effects of adding whey or skimmed milk powder to FBF used for malnourished infants and young children or people living with HIV or AIDS....... Adding whey or skimmed milk powder to FBF improves the protein quality, allowing a reduction in total amount of protein, which could have potential metabolic advantages. It also allows for a reduced content of soy and cereal and thereby a reduction of potential antinutrients. It is possible that adding...... is important for acceptability in vulnerable groups. The most important disadvantage is a considerable increase in price. Adding 10-15% milk powder would double the price, which means that such a product should be used only in well-defined vulnerable groups with special needs. The potential beneficial effects...

A novel isolation strategy for obtaining crude membrane vesicles from bovine skim milk

DEFF Research Database (Denmark)

Blans, Kristine; Larsen, Lotte Bach; Wiking, Lars

Bovine milks content of phospholipid membranes have largely been explored in the cream fraction, and known as the milk fat globule membrane that surrounds fat droplets. In skim milk, the population of phospholipid membranes is reported to constitute membrane vesicles with a soluble content known...... is observed all over the gradient. The variety of the membrane vesicles is currently being investigated further by several means. Summary/conclusion: A new procedure for easy and gentle isolation of bovine milk membrane vesicles encompassing ultracentrifugation and size-exclusion chromatography has been...... established. The resulting vesicle isolate exhibits the general membrane vesicle characteristics and provides an appropriate start material from which the variety of milk vesicles can be investigated...

Characterization of Oxidative Stability of Fish Oil- and Plant Oil-Enriched Skimmed Milk

DEFF Research Database (Denmark)

Saga, Linda C.; Kristinova, Vera; Kirkhus, Bente

2013-01-01

oat oil and camelina oil to protect fish oil in bulk and as fish oil-enriched skimmed milk emulsions was evaluated. Results of oxidative stability of bulk oils and blends assessed by the Schaal oven weight gain test and by the rancimat method showed significant increase in oxidative stability when oat...... oil was added to fish oil in only 5 and 10 %, whereas no protective effect of camelina oil was observed when evaluated by these methods. Moreover, fish oil blended with oat oil conferred the lowest PV and lower amounts of volatile compounds during the storage period of 14 days at 4 °C. Surprisingly......, skimmed milk supplemented with fish-oat oil blend gave the highest scores for off-flavors in the sensory evaluation, demonstrating that several methods, including sensory analysis, should be combined to illustrate the complete picture of lipid oxidation in emulsions....

Relação entre atividade de plasmina e frações de caseína durante o armazenamento do leite longa vida Relationship between plasmin activity and casein fractions during storage of UHT milk

Directory of Open Access Journals (Sweden)

Carlos Humberto Corassin

2013-03-01

Full Text Available Este estudo teve como objetivo correlacionar a atividade da plasmina e as concentrações de frações de caseína no leite longa vida (UAT produzido em usina de beneficiamento do Estado de São Paulo. O leite cru foi submetido à pasteurização (72-76 ºC, 15-20 segundos, seguida da esterilização por processo de injeção direta de vapor (132-136 ºC, 34 segundos, sendo homogeneizado e envasado assepticamente em embalagens cartonadas. Quatro lotes de UAT foram analisados para atividade de plasmina e frações de caseína após 10, 30, 60, 90 e 120 dias de armazenamento. A atividade de plasmina no leite longa vida aumentou durante o armazenamento, correlacionando-se negativamente com a concentração de αs1-caseína. A atividade da plasmina apresenta resistência à esterilização do leite pelo processo UAT e aumenta a proteólise do leite longa vida como consequência da degradação da αs1-caseína.The objective of this study was to correlate the plasmin activity and the concentrations of casein fractions in ultra-high-temperature (UHT milk manufactured in a dairy plant in the State of Sao Paulo, Brazil. Raw milk was pasteurized (72-76 ºC, 15-20 seconds, followed by direct steam injection into the milk (132-136 ºC, 34 seconds, then homogenized and aseptically packaged into cartons. Four replicates of the UHT milk were analyzed for the plasmin activity and casein fractions after 10, 30, 60, 90 and 120 days of storage. Plasmin activity significantly increased in the UHT milk during storage and was negatively correlated with the concentration of αs1-casein. Plasmin is resistant to milk sterilization by the UHT process, and increases proteolysis of the UHT milk as a consequence of αs1-casein degradation.

Bovine serum albumin and skim-milk improve boar sperm motility by enhancing energy metabolism and protein modifications during liquid storage at 17 °C.

Science.gov (United States)

Fu, Jieli; Li, Yuhua; Wang, Lirui; Zhen, Linqing; Yang, Qiangzhen; Li, Peifei; Li, Xinhong

2017-10-15

Both bovine serum albumin (BSA) and skim-milk have been reported to improve sperm quality, primarily by enhancing sperm motility, but the underlying molecular mechanism remains unknown. In this study, boar semen samples were collected and diluted with Androstar ® Plus extender containing different concentrations (0, 2, 4 g/l) of BSA and skim-milk. On days 0, 3, 5 and 7, the sperm motility parameters were determined using computer-assisted sperm analysis (CASA), and the ATP concentrations, glyceraldehyde-3-phosphate dehydrogenase (GAPDH) activity and mitochondrial membrane potential were evaluated using commercial kits. The levels of protein phosphorylation, acylation and ubiquitination were analyzed by western blot. The results showed that supplementation with BSA and skim-milk provided higher sperm motility parameters, ATP levels, GAPDH activity and mitochondrial membrane potential than the control group (P levels of protein phosphorylation, acetylation and succinylation of the spermatozoa in the treated groups were dramatically higher than those in the control group (P level had a decreasing trend, the change in ubiquitination modification was not significantly different between the control group and treated groups. Moreover, the changes in protein modifications between the BSA treated group and skim-milk treated group were not distinctly dissimilar. Taken together, these results suggest that BSA and skim-milk had a positive role in the regulation of boar sperm motility by influencing sperm protein modifications changes as well as increasing the GAPDH activity, mitochondrial membrane potential, and intracellular ATP content. This research provides novel insights into the molecular mechanisms underlying BSA and skim-milk protective effects on boar sperm in the male reproductive system and suggests the feasibility of using skim-milk instead of BSA as a boar semen extender supplement. Copyright © 2017 Elsevier Inc. All rights reserved.

Potential population-level nutritional impact of replacing whole and reduced-fat milk with low-fat and skim milk among US children aged 2-19 years.

Science.gov (United States)

Rehm, Colin D; Drewnowski, Adam; Monsivais, Pablo

2015-01-01

Dietary guidance emphasizes plain low-fat and skim milk over whole, reduced-fat, and flavored milk (milk eligible for replacement [MER]). The objective of this study was to evaluate the population-level impact of such a change on energy, macronutrient and nutrient intakes, and diet cost. Cross-sectional modeling study. Data from the 2001-2002 and 2003-2004 National Health and Nutrition Examination Survey. A total of 8,112 children aged 2-19 years. Energy, macronutrient, and micronutrient intake before and after replacement of MER with low-fat or skim milk. Survey-weighted linear regression models. Milk eligible for replacement accounted for 46% of dairy servings. Among MER consumers, replacement with skim or low-fat milk would lead to a projected reduction in energy of 113 (95% confidence interval [CI], 107-119) and 77 (95% CI, 73-82) kcal/d and percent energy from saturated fat by an absolute value of 2.5% of total energy (95% CI, 2.4-2.6) and 1.4% (95% CI, 1.3-1.5), respectively. Replacement of MER does not change diet costs or calcium and potassium intake. Substitution of MER has the potential to reduce energy and total and saturated fat intake with no impact on diet costs or micronutrient density. The feasibility of such replacement has not been examined and there may be negative consequences if replacement is done with non-nutrient-rich beverages. Copyright © 2015. Published by Elsevier Inc.

Effect of Bacillus cereus Enzymes on Milk Quality following Ultra High Temperature Processing

Directory of Open Access Journals (Sweden)

B. Janštová

2006-01-01

Full Text Available Using a model case of contamination of long-life semi-skimmed milk with the spores of six B. cereus strains, isolated from the farm environment and raw milk, proteolysis was monitored by measuring changes in protein content by infra-red spectroscopy; free tyrosine was measured by the Lowry method according to Juffs, and the reduction in casein fractions by SDS-PAGE. Lipolysis was monitored by the dilution extractive method. At a storage temperature of 4 °C for 4 months no enzyme processes were observed, whereas at a storage temperature of 24 °C a marked enzyme activity was found during maximum 3 weeks as well as sensory changes of UHT milk. After three weeks of storage, a reduction in protein content from 34.55 g l-1 milk to 29.46 ± 2.00 g l-1 milk, and a reduction in the free tyrosine from 0.65 to 2.13 ± 0.28 mg ml-1 was found, as well as increased molar contents of free fatty acids (FFA from 41.97 to 1617.22 ± 68.17 mmol kg-1 milk fat. After six days of storage, α-casein, β-casein and κ-casein dropped to 69 ± 10%, 56 ± 16% and 43 ± 10%, respectively. Majority of changes in UHT milk depended on the B. cereus strain used, initial microbial counts and the method of heat inactivation of spores.

Survey on the fatty acids profile of fluid goat milk

Directory of Open Access Journals (Sweden)

Daniela Pittau

2013-10-01

Full Text Available Fluid goat milk submitted to thermal treatment has interesting nutritional properties and a potential expanding market. The present study was aimed to conduct fatty acids profile characterisation of goat milk placed on market. Forty-nine fluid milk samples were collected: 12 pasteurised, 12 pasteurised at high temperature, 11 ultrahigh temperature (UHT whole milk and 14 UHT semi-skimmed milk. Milk samples were collected at retail level from 7 different companies and from different production batches. After extraction and methilation, fatty acids (FAs profile was determined on each sample using a gas chromatograph with flame ionisation detector (GC-FID with high-polarity capillary column. The concentration (g/100mL of saturated fatty acids (SFAs, monounsaturated fatty acids (MUFAs, polyunsaturated fatty acids (PUFAs, trans fatty acids (t-FAs, and isomers of conjugated linoleic acid (CLA was determined. N-6/n-3 ratio, atherogenic index (AI and thrombogenic index (TI were also assessed. Fluid goat milk lipid profile was characterised by SFAs (68.4% of total FAs, PUFAs (5.3%, MUFAs (21.3%, t-FAs (3.6% and CLA (0.8%. The most represented fatty acids were: 16:0 (24.5%, 9cis-18:1 (18.2%, 18:0 (9.6%, 14:0 (9.5%, 10:0 (9.3% and 12:0 (4.5%. Nutritional indices were 2.8-6.8 for n-6/n-3 ratio; 2.3-2.9 for AI; and 2.7-3.2 for TI. Milk produced by small scale plants, with no milk fat standardisation, showed greater differences in fatty acid profile as compared to industrial plants milk. Large scale production is characterised by commingled bulk tank milk of different origins and then is more homogeneous. The whole goat milk supply chain should be controlled to obtain milk with fatty acids of high nutritional value.

Linearization of the Bradford protein assay to application in cow milk proteins quantification by UV-Vis spectrophotometry method.

OpenAIRE

SANTOS, A. S. de O. dos; COSTA, F. F.; ESTEVES, W. T.; BRITO, M. A. V. P. e; FURTADO, M. A. M.; MARTINS, M. F.

2015-01-01

Reliable methods for determination and quantification of total protein in food are essential information to ensure quality and safety of food trade. The objective of this study was to evaluate the linearity of calibration curves obtained from different proteins (blood serum albumin-BSA, α-LA, β-LG, αs, β and κ-CAS) with the reagent of Bradford. Comercial UHT skimmed bovine milk was analyzed for the determination of total protein using the Bradford method by reading at 595 nm. The determinatio...

Simultaneous determination of free calcium, magnesium, sodium and potassium ion concentrations in simulated milk ultrafiltrate and reconstituted skim milk using the Donnan Membrane Technique

NARCIS (Netherlands)

Gao, R.; Temminghoff, E.J.M.; Leeuwen, van H.P.; Valenberg, van H.J.F.; Eisner, M.D.; Boekel, van M.A.J.S.

2009-01-01

This study focused on determination of free Ca2+, Mg2+, Na+ and K+ concentrations in a series of CaCl2 solutions, simulated milk ultrafiltrate and reconstituted skim milk using a recently developed Donnan Membrane Technique (DMT). A calcium ion selective electrode was used to compare the DMT

Change in Color and Volatile Composition of Skim Milk Processed with Pulsed Electric Field and Microfiltration Treatments or Heat Pasteurization

OpenAIRE

Chugh, Anupam; Khanal, Dipendra; Walkling-Ribeiro, Markus; Corredig, Milena; Duizer, Lisa; Griffiths, Mansel

2014-01-01

Non-thermal processing methods, such as pulsed electric field (PEF) and tangential-flow microfiltration (TFMF), are emerging processing technologies that can minimize the deleterious effects of high temperature short time (HTST) pasteurization on quality attributes of skim milk. The present study investigates the impact of PEF and TFMF, alone or in combination, on color and volatile compounds in skim milk. PEF was applied at 28 or 40 kV/cm for 1122 to 2805 µs, while microfiltration (MF) was c...

Evaluation of microbiological and physical-chemical quality of uht milk produced in the Parana State – Brazil / Avaliação microbiológica e físico-química de leites uht produzidos no Estado do Paraná – Brasil

Directory of Open Access Journals (Sweden)

Maike Taís Maziero

2010-09-01

Full Text Available The present work analyzed 150 UHT whole milk samples from three different brands, commercialized in city of Palotina (Paraná, Brazil, between October of 2004 and February of 2005. Mesophilic aerobic bacteria counting results were compared to the Agriculture Ministry of Brazil official standards (RTIQ for UHT milk. 36 (24% of the sample presented higher mesophilic bacteria counting according to the standards. Also, were proceeded physic-chemical analyses of those samples. 7.3% of the acidity results, 29% of crude fat and 50.7% of dry matter without fat were disagreeing to RTIQ. All samples accorded to the standards for cryoscopy and alcohol stability tests. No presente trabalho foram analisadas 150 amostras de leite UHT integral de três marcas comercializadas em Palotina, entre outubro de 2004 e fevereiro de 2005. Foram realizadas contagens de bactérias mesófilas aeróbicas, sendo os resultados comparados aos padrões estabelecidos pelo Regulamento Técnico de Identidade e Qualidade (RTIQ para leite UHT do Ministério da Agricultura, Pecuária e Abastecimento do Brasil. Entre as amostras analisadas, 36 (24% apresentaram contagem de mesófilos acima da legislação. Também foram realizadas análises físico-químicas destas amostras, sendo que 7,3% dos resultados de acidez titulável, 29% de gordura e 50,7% de extrato seco desengordurado estavam em desacordo com o RTIQ. Todas as amostras estavam dentro dos padrões para as análises de índice crioscópico e estabilidade em álcool.

Potential Population-Level Nutritional Impact of Replacing Whole and Reduced-Fat Milk With Low-Fat and Skim Milk Among US Children Aged 2–19 Years

Science.gov (United States)

Rehm, Colin D.; Drewnowski, Adam; Monsivais, Pablo

2015-01-01

Objective Dietary guidance emphasizes plain low-fat and skim milk over whole, reduced-fat, and flavored milk (milk eligible for replacement [MER]). The objective of this study was to evaluate the population-level impact of such a change on energy, macronutrient and nutrient intakes, and diet cost. Design Cross-sectional modeling study. Setting Data from the 2001–2002 and 2003–2004 National Health and Nutrition Examination Survey. Participants A total of 8,112 children aged 2–19 years. Main Outcome Measures Energy, macronutrient, and micronutrient intake before and after replacement of MER with low-fat or skim milk. Analysis Survey-weighted linear regression models. Results Milk eligible for replacement accounted for 46% of dairy servings. Among MER consumers, replacement with skim or low-fat milk would lead to a projected reduction in energy of 113 (95% confidence interval [CI], 107–119) and 77 (95% CI, 73–82) kcal/d and percent energy from saturated fat by an absolute value of 2.5% of total energy (95% CI, 2.4–2.6) and 1.4% (95% CI, 1.3–1.5), respectively. Replacement of MER does not change diet costs or calcium and potassium intake. Conclusions Substitution of MER has the potential to reduce energy and total and saturated fat intake with no impact on diet costs or micronutrient density. The feasibility of such replacement has not been examined and there may be negative consequences if replacement is done with non-nutrient–rich beverages. PMID:25528079

Inactivation of Listeria innocua in skim milk by pulsed electric fields and nisin.

Science.gov (United States)

Calderón-Miranda, M L; Barbosa-Cánovas, G V; Swanson, B G

1999-10-01

Pulsed electric fields (PEF) is an emerging nonthermal processing technology used to inactivate microorganisms in liquid foods such as milk. PEF results in loss of cell membrane functionality that leads to inactivation of the microorganism. There are many processes that aid in the stability and safety of foods. The combination of different preservation factors, such as nisin and PEF, to control microorganisms should be explored. The objective of this research was to study the inactivation of Listeria innocua suspended in skim milk by PEF as well as the sensitization of PEF treated L. innocua to nisin. The selected electric field intensity was 30, 40 and 50 kV/cm and the number of pulses applied was 10.6, 21.3 and 32. The sensitization exhibited by PEF treated L. innocua to nisin was assessed for 10 or 100 IU nisin/ml. A progressive decrease in the population of L. innocua was observed for the selected field intensities, with the greatest reduction being 2 1/2 log cycles (U). The exposure of L. innocua to nisin after PEF had an additive effect on the inactivation of the microorganism as that exhibited by the PEF alone. As the electric field, number of pulses and nisin concentration increased, synergism was observed in the inactivation of L. innocua as a result of exposure to nisin after PEF. The reduction of L. innocua accomplished by exposure to 10 IU nisin/ml after 32 pulsed electric fields was 2, 2.7, and 3.4 U for an electric field intensity of 30, 40, and 50 kV/cm, respectively. Population of L. innocua subjected to 100 IU nisin/ml after PEF was 2.8-3.8 U for the selected electric field intensities and 32 pulses. The designed model for the inactivation of L. innocua as a result of the PEF followed by exposure to nisin proved to be accurate in the prediction of the inactivation of L. innocua in skim milk containing 1.2 or 37 IU nisin/ml. Inactivation of L. innocua in skim milk containing 37 IU nisin/ml resulted in a decrease in population of 3.7 U.

Effect of lactose, skim milk and Tris diluents on frozen buffalo spermatozoa

Directory of Open Access Journals (Sweden)

Ali Rastegarnia

2007-08-01

Full Text Available The composition of the extender in which semen is diluted before freezing plays a major role in successful cryopreservation of spermatozoa. This study was carried out to identify the suitable buffer for cryopreservation of buffalo semen. Sixteen split pooled ejaculates from two buffalo bulls possessing more than 70% visual sperm motility, were diluted at 370c either in lactose, skim milk or Tris extenders. The diluted semen was cooled to 40c within 2 hours, equilibrated at 40c for 4-6 hours following the addition of glycerol, filled in 0.5 ml French straws and frozen in a programmable cell freezer before plunging into liquid nitrogen. Semen was thawed at 370c for 30 seconds after 48 hours of storage inside liquid nitrogen. Post thaw visual sperm motility, plasma membrane integrity and acrosome morphology of each semen sample were assessed by warm plate microscopy at 370c, hypo-osmotic swelling test (HOST and giemsa staining, respectively. Analysis of variance revelated that percentage of post thaw visual sperm motility (Mean± standard deviation tended to be higher in Tris (50±3.6 than skim milk (44.5±2.5 and lower in lactose (24.4±10.5 extenders (P

Influence of colloidal calcium phosphate level on the microstructure and rheological properties of rennet-induced skim milk gels

DEFF Research Database (Denmark)

Koutina, Glykeria; Knudsen, Jes Christian; Andersen, Ulf

2015-01-01

lactose, to obtain varying levels of micellar calcium and phosphorus but constant value of pH, serum and free calcium, and serum phosphorus. Bovine chymosin was added to the skim milk samples after dialysis and microstructural and rheological properties during gel formation were recorded at 30°C. Samples......Colloidal calcium phosphate is an essential part of casein micelles and being responsible for their stability. Different mineralization of casein micelles was obtained by acidification of skim milk to pH 6.5, 6.0 or 5.5, followed by a dialysis method, using simulated milk ultrafiltrate without...... after dialysis needed approximately 30min after the addition of chymosin to form rennet gels. In addition, low micellar calcium and phosphorus values were both found to correlate with slightly less time for the gels to be formed. This information highlights the importance of CCP in the primary phase...

Optimization of protein fractionation by skim milk microfiltration: Choice of ceramic membrane pore size and filtration temperature.

Science.gov (United States)

Jørgensen, Camilla Elise; Abrahamsen, Roger K; Rukke, Elling-Olav; Johansen, Anne-Grethe; Schüller, Reidar B; Skeie, Siv B

2016-08-01

The objective of this study was to investigate how ceramic membrane pore size and filtration temperature influence the protein fractionation of skim milk by cross flow microfiltration (MF). Microfiltration was performed at a uniform transmembrane pressure with constant permeate flux to a volume concentration factor of 2.5. Three different membrane pore sizes, 0.05, 0.10, and 0.20µm, were used at a filtration temperature of 50°C. Furthermore, at pore size 0.10µm, 2 different filtration temperatures were investigated: 50 and 60°C. The transmission of proteins increased with increasing pore size, giving the permeate from MF with the 0.20-µm membrane a significantly higher concentration of native whey proteins compared with the permeates from the 0.05- and 0.10-µm membranes (0.50, 0.24, and 0.39%, respectively). Significant amounts of caseins permeated the 0.20-µm membrane (1.4%), giving a permeate with a whitish appearance and a casein distribution (αS2-CN: αS1-CN: κ-CN: β-CN) similar to that of skim milk. The 0.05- and 0.10-µm membranes were able to retain all caseins (only negligible amounts were detected). A permeate free from casein is beneficial in the production of native whey protein concentrates and in applications where transparency is an important functional characteristic. Microfiltration of skim milk at 50°C with the 0.10-µm membrane resulted in a permeate containing significantly more native whey proteins than the permeate from MF at 60°C. The more rapid increase in transmembrane pressure and the significantly lower concentration of caseins in the retentate at 60°C indicated that a higher concentration of caseins deposited on the membrane, and consequently reduced the native whey protein transmission. Optimal protein fractionation of skim milk into a casein-rich retentate and a permeate with native whey proteins were obtained by 0.10-µm MF at 50°C. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All

Formulation and Physicochemical Evaluation of Frozen Snacks Based on Whey Protein Isolate and Skimmed Milk

Directory of Open Access Journals (Sweden)

Maria Ioana MORAR

2017-11-01

Full Text Available Four different formulations of frozen snacks were prepared by reconstituting whey protein isolate with skimmed milk then adding different ingredients such as cocoa and vanilla (CW, cranberries and cocoa (CrC, sour cherries and vanilla (ChW, as well as cranberries, cocoa and vanilla (CrCW. Formulation with 50% skimmed milk, 15% whey protein isolate, 10% fructose, 1% vanilla, and 24% sour cherries (ChW was selected based on sensory characteristics; the addition of sour cherry significantly (p < 0.05 changed the appearance of the frozen snack and thus this formulation showed the highest score for overall acceptability (7.6 points. This product contains 16.5 g protein, 0.2 g fat, and 16.4 g carbohydrates per 100 g frozen snack that gives an energy value of approximately 133 kcal (556 kJ. Thus, ChW is a low calories snack (under 200 kcal/100 g product characterized by high-protein content and very low-fat content.

Application of ESL (Extended Shelf Life) Technology in Drinking Milk Production

OpenAIRE

ÜNVER, Naciye; ÇELİK, Şerafettin

2017-01-01

Nowadays pasteurization andUHT are the best known and most commonly used technologies in milk production.While products which have shorter shelf life and fresh taste are obtained byusing pasteurization, products which have longer shelf life but less desirabletaste are obtained by UHT technology. ESL technology is a new method which wasdeveloped to obtain a longer shelf life product than pasteurized milk andbetter sensory quality product than UHT milk. ESL milk includes technologiessuch as mic...

Untargeted LC-Q-TOF mass spectrometry method for the detection of adulterations in skimmed-milk powder

NARCIS (Netherlands)

Cordewener, J.H.G.; Luykx, D.M.A.M.; Frankhuizen, R.; Bremer, M.G.E.G.; Hooijerink, H.; America, A.H.P.

2009-01-01

A nontargeted protein identification method was developed to screen for adulterations in skimmed-milk powder (SMP). There are indications of falsified SMP content due to the addition of plant proteins. To demonstrate the reliability and accuracy of the developed comparative LC-MS method using a

Heat stability and acid gelation properties of calcium-enriched reconstituted skim milk affected by ultrasonication.

Science.gov (United States)

Chandrapala, Jayani; Bui, Don; Kentish, Sandra; Ashokkumar, Muthupandian

2014-05-01

The aggregation of proteins after heating of calcium-fortified milks has been an ongoing problem in the dairy industry. This undesirable effect restricts the manufacture of calcium rich dairy products. To overcome this problem, a completely new approach in controlling the heat stability of dairy protein solutions, developed in our lab, has been employed. In this approach, high intensity, low frequency ultrasound is applied for a very short duration after a pre-heating step at ⩾70 °C. The ultrasound breaks apart whey/whey and whey/casein aggregates through the process of acoustic cavitation. Protein aggregates do not reform on subsequent post-heating, thereby making the systems heat stable. In this paper, the acid gelation properties of ultrasonicated calcium-enriched skim milks have also been investigated. It is shown that ultrasonication alone does not change the gelation properties significantly whereas a sequence of preheating (72 °C/1 min) followed by ultrasonication leads to decreased gelation times, decreased gel syneresis and increased skim milk viscosity in comparison to heating alone. Overall, ultrasonication has the potential to provide calcium-fortified dairy products with increased heat stability. However, enhanced gelation properties can only be achieved when ultrasonication is completed in conjunction with heating.

Leptin Levels Are Higher in Whole Compared to Skim Human Milk, Supporting a Cellular Contribution.

Science.gov (United States)

Kugananthan, Sambavi; Lai, Ching Tat; Gridneva, Zoya; Mark, Peter J; Geddes, Donna T; Kakulas, Foteini

2016-11-08

Human milk (HM) contains a plethora of metabolic hormones, including leptin, which is thought to participate in the regulation of the appetite of the developing infant. Leptin in HM is derived from a combination of de novo mammary synthesis and transfer from the maternal serum. Moreover, leptin is partially lipophilic and is also present in HM cells. However, leptin has predominately been measured in skim HM, which contains neither fat nor cells. We optimised an enzyme-linked immunosorbent assay for leptin measurement in both whole and skim HM and compared leptin levels between both HM preparations collected from 61 lactating mothers. Whole HM leptin ranged from 0.2 to 1.47 ng/mL, whilst skim HM leptin ranged from 0.19 to 0.9 ng/mL. Whole HM contained, on average, 0.24 ± 0.01 ng/mL more leptin than skim HM ( p < 0.0001, n = 287). No association was found between whole HM leptin and fat content ( p = 0.17, n = 287), supporting a cellular contribution to HM leptin. No difference was found between pre- and post-feed samples (whole HM: p = 0.29, skim HM: p = 0.89). These findings highlight the importance of optimising HM leptin measurement and assaying it in whole HM to accurately examine the amount of leptin received by the infant during breastfeeding.

Leptin Levels Are Higher in Whole Compared to Skim Human Milk, Supporting a Cellular Contribution

Directory of Open Access Journals (Sweden)

Sambavi Kugananthan

2016-11-01

Full Text Available Human milk (HM contains a plethora of metabolic hormones, including leptin, which is thought to participate in the regulation of the appetite of the developing infant. Leptin in HM is derived from a combination of de novo mammary synthesis and transfer from the maternal serum. Moreover, leptin is partially lipophilic and is also present in HM cells. However, leptin has predominately been measured in skim HM, which contains neither fat nor cells. We optimised an enzyme-linked immunosorbent assay for leptin measurement in both whole and skim HM and compared leptin levels between both HM preparations collected from 61 lactating mothers. Whole HM leptin ranged from 0.2 to 1.47 ng/mL, whilst skim HM leptin ranged from 0.19 to 0.9 ng/mL. Whole HM contained, on average, 0.24 ± 0.01 ng/mL more leptin than skim HM (p < 0.0001, n = 287. No association was found between whole HM leptin and fat content (p = 0.17, n = 287, supporting a cellular contribution to HM leptin. No difference was found between pre- and post-feed samples (whole HM: p = 0.29, skim HM: p = 0.89. These findings highlight the importance of optimising HM leptin measurement and assaying it in whole HM to accurately examine the amount of leptin received by the infant during breastfeeding.

Anti-listerial synergism of leaf essential oil of Metasequoia glyptostroboides with nisin in whole, low and skim milks.

Science.gov (United States)

Bajpai, Vivek K; Yoon, Jung In; Bhardwaj, Monika; Kang, Sun Chul

2014-08-01

To examine the individual and synergistic anti-listerial effect of nisin and leaf essential oil of Metasequoia glyptostroboides (M. glyptostroboides) against one of the leading foodborne pathogens Listeria monocytogenes (L. monocytogenes) ATCC 19116 in milk samples. The whole (8%), low (1%) and skim (no fat content) milk samples were inoculated with L. monocytogenes ATCC 19116 along with leaf essential oil of M. glyptostroboides or nisin alone as well in combinations. In this study, the leaf essential oil at the concentrations of 2% and 5% revealed strong anti-listerial effect against L. monocytogenes ATCC 19116 in all categories of milk samples. Nisin at the concentrations of 250 and 500 IU/mL displayed a strong inhibitory effect against ATCC 19116 as compared to the control group. Additionally, synergistic combinations of leaf essential oil (1%) and nisin (62.5, 125, 250 and 500 IU/mL) also had a remarkable anti-listerial synergism in all the tested milk samples including whole, low and skim milk after 14 days. As a major finding, the leaf essential oil of M. glyptostroboides might be a useful candidate for using in food industry to control the growth of foodborne pathogenic bacteria as confirmed by its potent anti-listerial synergistic effect with nisin against L. monocytogenes ATCC 19116 in different milk samples. Copyright © 2014 Hainan Medical College. Published by Elsevier B.V. All rights reserved.

Effect of skim milk treated with high hydrostatic pressure on permeate flux and fouling during ultrafiltration.

Science.gov (United States)

Leu, Mathilde; Marciniak, Alice; Chamberland, Julien; Pouliot, Yves; Bazinet, Laurent; Doyen, Alain

2017-09-01

Ultrafiltration (UF) is largely used in the dairy industry to generate milk and whey protein concentrate for standardization of milk or production of dairy ingredients. Recently, it was demonstrated that high hydrostatic pressure (HHP) extended the shelf life of milk and improved rennet coagulation and cheese yield. Pressurization also modified casein micelle size distribution and promoted aggregation of whey proteins. These changes are likely to affect UF performance. Consequently, this study determined the effect of skim milk pressurization (300 and 600 MPa, 5 min) on UF performance in terms of permeate flux decline and fouling. The effect of HHP on milk proteins was first studied and UF was performed in total recycle mode at different transmembrane pressures to determine optimal UF operational parameters and to evaluate the effect of pressurization on critical and limiting fluxes. Ultrafiltration was also performed in concentration mode at a transmembrane pressure of 345 kPa for 130 or 140 min to evaluate the decline of permeate flux and to determine fouling resistances. It was observed that average casein micelle size decreased by 32 and 38%, whereas β-lactoglobulin denaturation reached 30 and 70% at 300 and 600 MPa, respectively. These results were directly related to UF performance because initial permeate fluxes in total recycle mode decreased by 25% at 300 and 600 MPa compared with nonpressurized milk, critical flux, and limiting flux, which were lower during UF of milk treated with HHP. During UF in concentration mode, initial permeate fluxes were 30% lower at 300 and 600 MPa compared with the control, but the total flux decline was higher for nonpressurized milk (62%) compared with pressure-treated milk (30%). Fouling resistances were similar, whatever the treatment, except at 600 MPa where irreversible fouling was higher. Characterization of the fouling layer showed that caseins and β-lactoglobulin were mainly involved in membrane fouling after UF of

Identification of plant proteins in adulterated skimmed milk powder by high-performance liquid chromatography-mass spectrometry

NARCIS (Netherlands)

Luykx, D.M.A.M.; Cordewener, J.H.G.; Ferranti, P.; Frankhuizen, R.; Bremer, M.G.E.G.; Hooijerink, H.; America, A.H.P.

2007-01-01

The EU subsidises the use of skimmed-milk powder (SMP) in compound feeding stuffs. There are indications of falsified SMP content due to the addition of plant proteins. These proteins are not allowed in SMP and cannot be identified by the official reference method. Since soy and pea proteins are

Ultrafiltration of skimmed goat milk increases its nutritional value by concentrating nonfat solids such as proteins, Ca, P, Mg, and Zn.

Science.gov (United States)

Moreno-Montoro, Miriam; Olalla, Manuel; Giménez-Martínez, Rafael; Bergillos-Meca, Triana; Ruiz-López, María Dolores; Cabrera-Vique, Carmen; Artacho, Reyes; Navarro-Alarcón, Miguel

2015-11-01

Goat milk has been reported to possess good nutritional and health-promoting properties. Usually, it must be concentrated before fermented products can be obtained. The aim of this study was to compare physicochemical and nutritional variables among raw (RM), skimmed (SM), and ultrafiltration-concentrated skimmed (UFM) goat milk. The density, acidity, ash, protein, casein, whey protein, Ca, P, Mg, and Zn values were significantly higher in UFM than in RM or SM. Dry extract and fat levels were significantly higher in UFM than in SM, and Mg content was significantly higher in UFM than in RM. Ultrafiltration also increased the solubility of Ca and Mg, changing their distribution in the milk. The higher concentrations of minerals and proteins, especially caseins, increase the nutritional value of UFM, which may therefore be more appropriate for goat milk yogurt manufacturing in comparison to RM or SM. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Ocorrência de resíduos de ionóforos poliéteres em leite UHT comercializado na região metropolitana do Rio de Janeiro | Occurrence of polyether ionophore residues in UHT milk marketed in the metropolitan region of Rio de Janeiro

Directory of Open Access Journals (Sweden)

Mararlene Ulberg Pereira

2015-08-01

Full Text Available Os ionóforos poliéteres são antibióticos utilizados em bovinos como promotores de crescimento, para aumentar a produção de leite em vacas em lactação e prevenir e tratar a coccidiose. Os ionóforos poliéteres autorizados como aditivos antimicrobianos no Brasil para uso na alimentação de bovinos e vacas leiteiras são a lasalocida e a monensina sódica. Entretanto, poucos são os métodos analíticos para determinação destes resíduos em leite e não há dados de monitoramento disponíveis no Brasil. Essa classe ainda não está incluída nos programas de controle de resíduos em leite implementados pela Agência Nacional de Vigilância Sanitária e pelo Ministério da Agricultura, Pecuária e Abastecimento. Este trabalho teve como objetivo avaliar a ocorrência de seis ionóforos poliéteres em leite UHT empregando um método analítico desenvolvido e validado no Instituto Nacional de Controle de Qualidade em Saúde. O método foi aplicado em 102 amostras de leite integral UHT comercializadas na região metropolitana do Rio de Janeiro. Nas amostras analisadas somente resíduos do antibiótico monensina foram encontrados. Esta substância foi detectada em 14% das amostras, mas as concentrações estimadas foram bem inferiores ao limite máximo de resíduo de 2 µg/kg recomendado pelo Codex Alimentarius e pela Comunidade Europeia. ----------------------------------------------------------------------------------------------- Polyether ionophore antibiotics are used in cattle to promote growth, to increase milk production in lactating cows, and to prevent and treat coccidiosis. In Brazil, lasalocid and monensin are the two polyether ionophores that are allowed as antimicrobial additives in cattle and dairy cow feed. However, there are few methods for determining the residues of these additives in milk, and no monitoring data are available in Brazil. These residues are not yet included in the residue control programs in the milk matrix

Hedonic analysis of ultra-high-temperature-treated milk prices in Italy

NARCIS (Netherlands)

Bimbo, Francesco; Bonanno, Alessandro; Liu, Xuan; Viscecchia, Rosaria

2016-01-01

The Italian market for UHT milk has been growing thanks to both consumers' interest in products with an extended shelf life and to the lower prices of these products compared with refrigerated, pasteurized milk. However, because the lower prices of UHT milk can hinder producers' margins,

LINEARIZATION OF THE BRADFORD PROTEIN ASSAY TO APPLICATION IN COW MILK PROTEINS QUANTIFICATION BY UV-Vis SPECTROPHOTOMETRY METHOD

Directory of Open Access Journals (Sweden)

Alessa Siqueira de Oliveira dos Santos

2015-01-01

Full Text Available Reliable methods for determination and quantification of total protein in food are essential information to ensure quality and safety of food trade. The objective of this study was to evaluate the linearity of calibration curves obtained from different proteins (blood serum albumin-BSA, α-LA, β-LG, caseins (CN: αs, β and κ-CAS with the reagent of Bradford. Comercial UHT skimmed bovine milk was analyzed for the determination of total protein using the Bradford method by reading at 595 nm. The determination of the concentrations of total milk protein was achieved by linear regression. The Bradford method showed a high sensitivity for the determination of total proteins in bovine milk dilution 1:25 to values closer to those obtained by the Kjeldahl method. The results showed that the calibration curve of standard proteins β-CN and BSA obtained better linearity with less variation in the absorbance measurements for the determination of total protein of milk.

Impact of source and level of calcium fortification on the heat stability of reconstituted skim milk powder.

Science.gov (United States)

Vyas, H K; Tong, P S

2004-05-01

Calcium enrichment of food and dairy products has gained interest with the increased awareness about the importance of higher calcium intake. Calcium plays many important roles in the human body. Dairy products are an excellent source of dietary calcium, which can be further fortified with calcium salts to achieve higher calcium intake per serving. However, the addition of calcium salts can destabilize food systems unless conditions are carefully controlled. The effect of calcium fortification on the heat stability of reconstituted skim milk was evaluated, using reconstituted skim milks with 2 protein levels: 1.75 and 3.5% (wt/wt) prepared using low and high heat powders. Calcium carbonate, phosphate, lactate, and citrate were used for fortification at 0.15, 0.18, and 0.24% (wt/wt). Each sample was analyzed for solubility, heat stability, and pH. The addition of phosphate and lactate salts lowered the pH of milk, citrate did not have any major effect, and carbonate for the 1.75% protein samples increased the pH. In general, changes in solubility and heat stability were associated with changes in pH. Calcium addition decreased the solubility and heat stability. However, interestingly, the presence of carbonate salt greatly increased the heat stability for 1.75% protein samples. This is due to the neutralizing effect of calcium carbonate when it goes into solution. The results suggested that the heat stability of milk can be affected by the type of calcium salt used. This may be applied to the development of milk-based calcium enriched beverages.

7 CFR 1124.13 - Producer milk.

Science.gov (United States)

2010-01-01

... section, Producer milk means the skim milk (or skim milk equivalent of components of skim milk), including... filed a request in writing with the market administrator before the first day of the month the agreement... producer deliveries of each according to a method approved by the market administrator. (4) Diverted milk...

Identification of lactose ureide, a urea derivative of lactose, in milk and milk products.

Science.gov (United States)

Suyama, K; Sasaki, A; Oritani, T; Hosono, A

2011-12-01

With the widespread consumption of milk, the complete characterization of the constituents of milk and milk products is important in terms of functionality and safety. In this study, a novel nonreducing carbohydrate was separated from powdered skim milk and was identified using electron spray ionization-mass spectrometry (m/z 385.1[M + H(+)]), ¹H, ¹³C, ¹H¹H-correlation spectroscopy, and heteronuclear single quantum-nuclear magnetic resonance spectra. The carbohydrate was identified as a lactose derivative of urea, N-carbamoyl-o-β-D-galactopyranosyl-(1-4)-D-glucopyranosylamine (lactose ureide, LU). For the HPLC analysis of LU in milk and milk products, benzoylated LU, hepta-o-benzoyl lactose ureide (melting point 137-139°C; m/z 1,113 [M + H⁺]; wavelength of maximum absorption, λ(max), 229 nm; molar extinction coefficient, ε, 8.1037 × 10⁷), was used as a standard. The crude nonreducing carbohydrate fraction from raw milk, thermally processed milk, and milk products such as powdered milks were directly benzoylated and subjected to HPLC analysis using an octadecylsilyl column to determine the quantity of LU. The content of LU in 10% solutions of powdered skim milk and powdered infant formula (5.0±1.1 and 4.9±1.5 mg/L, respectively) were almost 3-fold higher than that of UHT milk (1.6±0.5 mg/L) and higher than that of low-temperature, long-time-processed (pasteurized at 65°C for 30 min) milk (1.2±0.3 mg/L) and the fresh raw milk sample (0.3±0.1 mg/L). A time-course of the LU content in raw milk during heating at 110°C revealed that LU increased with time. From these results, it is likely that LU is formed by the Maillard-type reaction between the lactose and urea in milk and milk products. Because the concentration of LU in milk increased with the degree of processing heat treatment, it could serve as an indicator of the thermal deterioration of milk. Although it is known that the human intestine is unable to digest LU, the gastrointestinal bacteria

7 CFR 1030.13 - Producer milk.

Science.gov (United States)

2010-01-01

..., Producer milk means the skim milk (or the skim equivalent of components of skim milk), including nonfat... market; (2) The quantity of milk diverted by a handler described in § 1000.9(c) may not exceed 90 percent... a milk classification and pricing program imposed under the authority of a State government...

7 CFR 1033.13 - Producer milk.

Science.gov (United States)

2010-01-01

... Handling Definitions § 1033.13 Producer milk. Producer milk means the skim milk (or the skim equivalent of components of skim milk), including nonfat components, and butterfat in milk of a producer that is: (a... percentages in paragraph (d)(4) of this section may be increased or decreased by the market administrator if...

7 CFR 1001.13 - Producer milk.

Science.gov (United States)

2010-01-01

... Handling Definitions § 1001.13 Producer milk. Producer milk means the skim milk (or the skim equivalent of components of skim milk) and butterfat contained in milk of a producer that is: (a) Received by the operator... be increased or decreased by the Market Administrator if the Market Administrator finds that such...

7 CFR 1126.13 - Producer milk.

Science.gov (United States)

2010-01-01

... Handling Definitions § 1126.13 Producer milk. Producer milk means the skim milk (or the skim equivalent of components of skim milk), including nonfat components, and butterfat contained in milk of a producer that is...) of this section may be increased or decreased by the market administrator if there is a finding that...

Avaliação microbiológica e físico-química de leites uht produzidos no Estado do Paraná - Brasil

OpenAIRE

Dos Santos Bersot, Luciano; Galvão, Júlia Arantes; Raymundo, Nelson Kodama Lançoni; Barcellos, Vinicius Cunha; Pinto, José Paes de Almeida Nogueira [UNESP; Maziero, Maike Taís

2010-01-01

The present work analyzed 150 UHT whole milk samples from three different brands, commercialized in city of Palotina (Paraná, Brazil), between October of 2004 and February of 2005. Mesophilic aerobic bacteria counting results were compared to the Agriculture Ministry of Brazil official standards (RTIQ) for UHT milk. 36 (24%) of the sample presented higher mesophilic bacteria counting according to the standards. Also, were proceeded physic-chemical analyses of those samples. 7.3% of the acidit...

7 CFR 1006.13 - Producer milk.

Science.gov (United States)

2010-01-01

... Handling Definitions § 1006.13 Producer milk. Producer milk means the skim milk (or the skim equivalent of components of skim milk) and butterfat contained in milk of a producer that is: (a) Received by the operator... (d) (1) through (3) of this section may be increased or decreased by the market administrator if the...

Structural characterisation of the exopolysaccharide produced by Lactobacillus delbrückii subspecies bulgaricus rr grown in skimmed milk

NARCIS (Netherlands)

Vliegenthart, J.F.G.; Gruter, M.; Leeflang, B.R.; Kuiper, J.; Kamerling, J.P.

1993-01-01

The exopolysaccharide of Lactobacillus delbrückii subsp. bulgaricus rr. isolated from skimmed milk, is a heteropolymer of D-galactopyranosyl, D-glucopyranosyl, and L-rhamnopyranosyl residues in the molar ratio 5:1:1. The structure was established by linkage analysis and 1D and 2D NMR spectroscopy of

Skim Milk, Whey, and Casein Increase Body Weight and Whey and Casein Increase the Plasma C-Peptide Concentration in Overweight Adolescents12

DEFF Research Database (Denmark)

Arnberg, Karina; Mølgaard, Christian; Michaelsen, Kim Fleischer

2012-01-01

insulin, and insulin secretion estimated as the plasma C-peptide concentration in overweight adolescents. Overweight adolescents (n = 203) aged 12–15 y with a BMI of 25.4 ± 2.3 kg/m2 (mean ± SD) were randomized to 1 L/d of skim milk, whey, casein, or water for 12 wk. All milk drinks contained 35 g protein....... Outcomes were BMI-for-age Z-scores (BAZs), waist circumference, plasma insulin, homeostatic model assessment, and plasma C-peptide. We found no change in BAZ in the pretest control and water groups, whereas it was greater at 12 wk in the skim milk, whey, and casein groups compared with baseline...... and with the water and pretest control groups. The plasma C-peptide concentration increased from baseline to wk 12 in the whey and casein groups and increments were greater than in the pretest control (P

7 CFR 1131.13 - Producer milk.

Science.gov (United States)

2010-01-01

... Handling Definitions § 1131.13 Producer milk. Producer milk means the skim milk (or the skim equivalent of components of skim milk) and butterfat in milk of a producer that is: (a) Received by the operator of a pool... percentage in paragraph (d)(2) of this section may be increased or decreased by the market administrator if...

The milk-mucus belief: sensory analysis comparing cow's milk and a soy placebo.

Science.gov (United States)

Pinnock, C B; Arney, W K

1993-02-01

A questionnaire designed to measure the "milk mucus effect" was based on sensations and symptoms after drinking milk reported in interviews with 169 individuals, 70 of whom held the belief that milk produces mucus. This was used to measure responses in a randomized, double-blind trial of a flavoured UHT cow's milk drink, compared with a similarly flavoured and constituted UHT soy milk drink. The soy placebo was indistinguishable from cow's milk in a pretest of 185 individuals. Of 14 milk-mucus effect indicator variables, three showed significant increases after consumption of 300 ml of the test drink. These were "coating/lining over the mouth, throat or tongue" (39% increase), "need to swallow a lot" (31% increase) and "saliva thicker, harder to swallow than before" (42% increase). However, these increases occurred in both milk and placebo groups. It is concluded that the effect measured is not specific to cow's milk, but can be duplicated by a non-cow's milk drink with similar sensory characteristics.

7 CFR 1007.13 - Producer milk.

Science.gov (United States)

2010-01-01

..., Producer milk means the skim milk (or the skim equivalent of components of skim milk) and butterfat... market administrator if the market administrator finds that such revision is necessary to assure orderly marketing and efficient handling of milk in the marketing area. Before making such a finding, the market...

7 CFR 1005.13 - Producer milk.

Science.gov (United States)

2010-01-01

..., Producer milk means the skim milk (or the skim equivalent of components of skim milk) and butterfat... market administrator if the market administrator finds that such revision is necessary to assure orderly marketing and efficient handling of milk in the marketing area. Before making such a finding, the market...

Development and characterization of an atorvastatin solid dispersion formulation using skimmed milk for improved oral bioavailability

Directory of Open Access Journals (Sweden)

Ankush Choudhary

2012-08-01

Full Text Available Atorvastatin has low aqueous solubility resulting in low oral bioavailability (12% and thus presents a challenge in formulating a suitable dosage form. To improve the aqueous solubility, a solid dispersion formulation of atorvastatin was prepared by lyophilization utilising skimmed milk as a carrier. Six different formulations were prepared with varying ratios of drug and carrier and the corresponding physical mixtures were also prepared. The formation of a solid dispersion formulation was confirmed by differential scanning calorimetry and X-ray diffraction studies. The optimum drug-to-carrier ratio of 1:9 enhanced solubility nearly 33-fold as compared to pure drug. In vitro drug release studies exhibited a cumulative release of 83.69% as compared to 22.7% for the pure drug. Additionally, scanning electron microscopy studies suggested the conversion of crystalline atorvastatin to an amorphous form. In a Triton-induced hyperlipidemia model, a 3-fold increase in the lipid lowering potential was obtained with the reformulated drug as compared to pure drug. These results suggest that solid dispersion of atorvastatin using skimmed milk as carrier is a promising approach for oral delivery of atorvastatin.

Milk fat threshold determination and the effect of milk fat content on consumer preference for fluid milk.

Science.gov (United States)

McCarthy, K S; Lopetcharat, K; Drake, M A

2017-03-01

Milk consumption in the United States has been in decline since the 1960s. Milk fat plays a critical role in sensory properties of fluid milk. The first objective of this study was to determine the change in percent milk fat needed to produce a detectable or just noticeable difference (JND) to consumers in skim, 1%, 2%, and whole milks. The second objective was to evaluate how milk fat affected consumer preferences for fluid milk. Threshold tests were conducted to determine the JND for each reference milk (skim, 1%, 2%, and whole milk), with a minimum of 60 consumers for each JND. The JND was determined for milks by visual appearance without tasting and tasting without visual cues. Serving temperature effect (4, 8, or 15°C) on tasting JND values were also investigated. The established JND values were then used to conduct ascending forced-choice preference tests with milks. Consumers were assigned to 3 groups based on self-reported milk consumption: skim milk drinkers (n = 59), low-fat milk drinkers (consumed 1% or 2% milk, n = 64), and whole milk drinkers (n = 49). Follow-up interviews were conducted where consumers were asked to taste and explain their preference between milks that showed the most polarization within each consumer segment. Descriptive sensory analysis was performed on the milks used in the follow-up interviews to quantify sensory differences. Visual-only JND were lower than tasting-only JND values. Preference testing revealed 3 distinct preference curves among the consumer segments. Skim milk drinkers preferred skim milk and up to 2% milk fat, but disliked milk higher in fat due to it being "too thick," "too heavy," "flavor and texture like cream," "too fatty," and "looks like half and half." Low-fat milk drinkers preferred 2% milk up to 3.25% (whole milk), but then disliked higher milk fat content. Whole milk drinkers preferred whichever milk was higher in milk fat regardless of how high the fat content was, distinct from skim and low-fat milk

Protein carbonylation sites in bovine raw milk and processed milk products.

Science.gov (United States)

Milkovska-Stamenova, Sanja; Mnatsakanyan, Ruzanna; Hoffmann, Ralf

2017-08-15

During thermal treatment of milk, proteins are oxidized, which may reduce the nutritional value of milk, abolish protein functions supporting human health, especially important for newborns, and yield potentially harmful products. The side chains of several amino acids can be oxidized to reactive carbonyls, which are often used to monitor oxidative stress in organisms. Here we mapped protein carbonylation sites in raw milk and different brands of pasteurized, ultra high temperature (UHT) treated milk, and infant formulas (IFs) after digesting the precipitated proteins with trypsin. Reactive carbonyls were derivatized with O-(biotinylcarbazoylmethyl)hydroxylamine to enrich the modified peptides by avidin-biotin affinity chromatography and analyze them by nanoRP-UPLC-ESI-MS. Overall, 53 unique carbonylated peptides (37 carbonylation sites, 15 proteins) were identified. Most carbonyls were derived from dicarbonyls (mainly glyoxal). The number of carbonylation sites increased with the harsher processing from raw milk (4) to pasteurized (16) and UHT milk (16) and to IF (24). Copyright © 2017 Elsevier Ltd. All rights reserved.

Water sorption isotherms of skimmed milk powder within the temperature range of 5–20 °C

Directory of Open Access Journals (Sweden)

Jitka Langová

2012-01-01

Full Text Available Moisture sorption isotherms (MSI’s of skimmed milk powder in the temperature range of 5–20 °C were determined using manometric method. MSI’s, which show the water content versus water activity (Aw at a constant temperature, are used to describe relationships between water content and equilibrium state relative vapour pressure (RVP. The equilibrium moisture content (EMC of skimmed milk powder samples is growing with an increase of Aw at a constant temperature both for water adsorption and desorption. Isotherms were found to be type II of Brunauer-Emmett-Teller classification. It is the type most common for foods. The shape of created isotherms was sigmoid. Structural modifications of crystals were observed during adsorption in the microscope, too. Critical value of EMC of tested samples corresponding to the Aw equal to 0.6 for adsorption was 6.50% MC (w.b. at temperature 5 °C, 9.15% MC (w.b. at temperature 10 °C, and 7.71% MC (w.b. at temperature 20 °C. These values determine optimal conditions for storage from the point of view microorganisms grow, Aw<0.6.

Physicochemical, Nutritional, and Organoleptic Characterization of a Skimmed Goat Milk Fermented with the Probiotic Strain Lactobacillus plantarum C4.

Science.gov (United States)

Moreno-Montoro, Miriam; Navarro-Alarcón, Miguel; Bergillos-Meca, Triana; Giménez-Martínez, Rafael; Sánchez-Hernández, Silvia; Olalla-Herrera, Manuel

2018-05-17

The benefits of goat milk, fermented milks, and probiotics for the humans are well documented. In this study, a novel fermented goat milk was manufactured with the putative probiotic strain Lactobacillus plantarum C4 together with L. bulgaricus and Streptococcus thermophilus . Ultrafiltration was chosen as the skimmed milk concentration method because it produced the best viscosity and syneresis and a high casein content. The viability rate of all bacterial strains was >10⁷ cfu/mL, even after 5 weeks of storage or after in vitro gastrointestinal digestion, which is especially important for exertion of the probiotic strain functionalities. This fermented milk is also a good source of nutrients, having a low lactose and fat content, high protein proportion, and good mineral concentration. According to these data and the overall acceptability described by panelists, this fermented milk is a healthy dairy product comparable with commercially available fermented milks.

The potential for Probiotic Bacteria from milkfish intestine in reducing mercury metals in skimmed milk media

Science.gov (United States)

Dwyana, Zaraswati; Priosambodo, D.; Haedar, N.; Erviani, A. E.; Djabura, A. K.; Sukma, R.

2018-03-01

Mercury (Hg) is one of the heavy metals that is harmful to humans. The accumulation of mercury in the body is generally derived from food. Several types of bacteria from intestine of milkfish are known to reduce mercury concentration. People can take advantage of this bacterial ability by eating it through probiotic foods. This research conducted to figure out the potential for probiotic bacteria from milkfish intestine in reducing mercury. Isolation from probiotic bacteria from milkfish intestine conducted with grown the isolates in MRSA medium with addition of 1% CaCO3. Twelve isolate were obtained from milkfish intestine. Mercury resistance tested was performed by measuring cell density using a spectrophotometer at concentrations of 10, 15 and 20 ppm respectively in skim milk media. Probiotic tests (gastric acid, bile salts and antimicrobial activity) for MRSB media was also conducted. Results showed that seven isolate were resistant to mercury in all concentrations and potential as probiotics. All resistant isolate then tested for skim milk media with addition of 5, 10, 20 ppm mercury acetate respectively. Result showed that only one isolated was able to reduce the concentration of mercury (Hg) in all variations on concentration and potential as mercury reducer probiotic bacteria.

Continuous raw skim milk processing by pulsed electric field at non-lethal temperature: effect on microbial inactivation and functional properties

OpenAIRE

Floury , Juliane; Grosset , Noël; Leconte , Nadine; Pasco , Maryvonne; Madec , Marie-Noëlle; Jeantet , Romain

2006-01-01

International audience; Pulsed electric field (PEF) is an emerging non-thermal processing technology used to inactivate microorganisms in liquid foods such as milk. The objective of this research was to study the effectiveness of continuous PEF equipment (square wave pulses) on total microorganisms of raw skim milk and on Salmonella enteritidis inactivation under moderate temperatures (T < 50 °C). Processing parameters (electric field and pulse width) were chosen as follows: 45 kV*cm-1/500 ns...

Comparison of heat stability of goat milk subjected to ultra-high temperature and in-container sterilization.

Science.gov (United States)

Chen, B Y; Grandison, A S; Lewis, M J

2012-03-01

Goat milk with and without stabilizing salt was subjected to in-container and UHT sterilization. Heat stability was assessed by measuring the amount of sediment in the milk. Without stabilizing salts, goat milk usually produced less sediment when subjected to in-container sterilization compared with UHT processing. Addition of stabilizing salts up to 12.8mM resulted in a progressive increase in sediment for in-container sterilization. In contrast, adding stabilizing salts at 6.4mM initially reduced sediment formation in UHT-treated milk but addition of stabilizing salts at 12.8mM increased sediment formation. Adding stabilizing salts to goat milk increased pH, decreased ionic calcium, and increased ethanol stability. Adding up to 2mM calcium chloride increased sediment formation more after UHT treatment than after in-container sterilization. These results suggest that no single mechanism or set of reactions causes milk to produce sediment during heating and that the favored pathway is different for UHT and in-container sterilization processes. Poor heat stability could be induced both by increasing ionic calcium and by decreasing it. Ethanol stability is not a good indicator of heat stability for in-container sterilization, but it may be for UHT sterilization, if milk does not enter the region of poor heat stability found at low concentrations of ionic calcium. Copyright © 2012 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

7 CFR 1007.60 - Handler's value of milk.

Science.gov (United States)

2010-01-01

... applicable skim milk and butterfat prices, and add the resulting amounts; except that for the months of January 2005 through March 2005, the Class I skim milk price for this purpose shall be the Class I skim... pound. The adjustments to the Class I skim milk and butterfat prices provided herein may be reduced by...

7 CFR 1005.60 - Handler's value of milk.

Science.gov (United States)

2010-01-01

... applicable skim milk and butterfat prices, and add the resulting amounts; except that for the months of January 2005 through March 2005, the Class I skim milk price for this purpose shall be the Class I skim... pound. The adjustments to the Class I skim milk and butterfat prices provided herein may be reduced by...

7 CFR 1006.60 - Handler's value of milk.

Science.gov (United States)

2010-01-01

... applicable skim milk and butterfat prices, and add the resulting amounts; except that for the months of January 2005 through March 2005, the Class I skim milk price for this purpose shall be the Class I skim... pound. The adjustments to the Class I skim milk and butterfat prices provided herein may be reduced by...

7 CFR 1131.60 - Handler's value of milk.

Science.gov (United States)

2010-01-01

... applicable skim milk and butterfat prices, and add the resulting amounts; (b) Multiply the pounds of skim... steps of § 1000.44(b) by the respective skim milk and butterfat prices applicable at the location of the... case may be, and the Class IV price for the preceding month by the hundredweight of skim milk and...

Hydrocolloids Decrease the Digestibility of Corn Starch, Soy Protein, and Skim Milk and the Antioxidant Capacity of Grape Juice.

Science.gov (United States)

Yi, Yue; Jeon, Hyeong-Ju; Yoon, Sun; Lee, Seung-Min

2015-12-01

Hydrocolloids have many applications in foods including their use in dysphagia diets. We aimed to evaluate whether hydrocolloids in foods affect the digestibility of starch and protein, and their effects on antioxidant capacity. The thickening hydrocolloids: locust bean gum and carboxymethyl cellulose, and the gel-forming agents: agar agar, konjac-glucomannan, and Hot & Soft Plus were blended with corn starch and soy protein, skim milk, or grape juice and were examined for their in vitro-digestability by comparing the reducing sugar and trichloroacetic acid (TCA)-soluble peptide, for antioxidant capacity by total polyphenol contents and the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity. The hydrocolloids resulted in a decrease in starch digestibility with the gel-forming agents. Hydrocolloids diminished TCA-soluble peptides in skim milk compared to soy protein with the exception of locust bean gum and decreased free radical scavenging capacities and total phenolic contents in grape juice. Our findings may provide evidence for the use of hydro-colloids for people at risk of nutritional deficiencies such as dysphagia patients.

Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder.

Science.gov (United States)

Kalušević, Ana; Lević, Steva; Čalija, Bojan; Pantić, Milena; Belović, Miona; Pavlović, Vladimir; Bugarski, Branko; Milić, Jela; Žilić, Slađana; Nedović, Viktor

2017-08-01

Black soybean coat is insufficiently valorised food production waste rich in anthocyanins. The goal of the study was to examine physicochemical properties of spray dried extract of black soybean coat in regard to carrier materials: maltodextrin, gum Arabic, and skimmed milk powder. Maltodextrin and gum Arabic-based microparticles were spherical and non-porous while skimmed milk powder-based were irregularly shaped. Low water activity of microparticles (0.31-0.33), good powders characteristics, high solubility (80.3-94.3%) and encapsulation yields (63.7-77.0%) were determined. All microparticles exhibited significant antioxidant capacity (243-386 μmolTE/g), good colour stability after three months of storage and antimicrobial activity. High content of total anthocyanins, with cyanidin-3-glucoside as predominant, were achieved. In vitro release of anthocyanins from microparticles was sustained, particularly from gum Arabic-based. These findings suggest that proposed simple eco-friendly extraction and microencapsulation procedures could serve as valuable tools for valorisation and conversion of black soybean coat into highly functional and stable food colourant.

Addition of sodium caseinate to skim milk increases nonsedimentable casein and causes significant changes in rennet-induced gelation, heat stability, and ethanol stability.

Science.gov (United States)

Lin, Yingchen; Kelly, Alan L; O'Mahony, James A; Guinee, Timothy P

2017-02-01

The protein content of skim milk was increased from 3.3 to 4.1% (wt/wt) by the addition of a blend of skim milk powder and sodium caseinate (NaCas), in which the weight ratio of skim milk powder to NaCas was varied from 0.8:0.0 to 0.0:0.8. Addition of NaCas increased the levels of nonsedimentable casein (from ∼6 to 18% of total casein) and calcium (from ∼36 to 43% of total calcium) and reduced the turbidity of the fortified milk, to a degree depending on level of NaCas added. Rennet gelation was adversely affected by the addition of NaCas at 0.2% (wt/wt) and completely inhibited at NaCas ≥0.4% (wt/wt). Rennet-induced hydrolysis was not affected by added NaCas. The proportion of total casein that was nonsedimentable on centrifugation (3,000 × g, 1 h, 25°C) of the rennet-treated milk after incubation for 1 h at 31°C increased significantly on addition of NaCas at ≥0.4% (wt/wt). Heat stability in the pH range 6.7 to 7.2 and ethanol stability at pH 6.4 were enhanced by the addition of NaCas. It is suggested that the negative effect of NaCas on rennet gelation is due to the increase in nonsedimentable casein, which upon hydrolysis by chymosin forms into small nonsedimentable particles that physically come between, and impede the aggregation of, rennet-altered para-casein micelles, and thereby inhibit the development of a gel network. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

CONCENTRATION OF SELECTED ELEMENTS IN RAW AND ULTRA HEAT TREATED COW MILK

Directory of Open Access Journals (Sweden)

Lukáčová Anetta

2012-10-01

Full Text Available The potential presence of toxic metals in food is being recognized as a priority by standards organizations and constitutes an analytical challenge. The toxic metal content of milk and dairy products is due to several factors: environmental conditions, the manufacturing process and the possible contamination during several steps of the manufacturing processes. The aim of this study was to evaluate samples of raw milk with fat contents 3.8% obtained at randomly from animal farms in around Nitra, western Slovakia region and ultra – heat treated cow milk (UHT with fat contents 1.5% commercially available from local market in Nitra. Samples of milk were analysed for metal contents using atomic absorption spectrophotometry (AAS. UHT milk showed higher levels of cadmium, nickel and iron. Higher levels of zinc, copper were detected in raw milk. Significant differences in the concentration of copper between raw and UHT cow milk were found.

Rapid quantification of casein in skim milk using Fourier transform infrared spectroscopy, enzymatic perturbation, and multiway partial least squares: Monitoring chymosin at work

DEFF Research Database (Denmark)

Baum, Andreas; Hansen, P. W.; Nørgaard, Lars

2016-01-01

In this study, we introduce enzymatic perturbation combined with Fourier transform infrared (FTIR) spectroscopy as a concept for quantifying casein in subcritical heated skim milk using chemometric multiway analysis. Chymosin is a protease that cleaves specifically caseins. As a result of hydroly......In this study, we introduce enzymatic perturbation combined with Fourier transform infrared (FTIR) spectroscopy as a concept for quantifying casein in subcritical heated skim milk using chemometric multiway analysis. Chymosin is a protease that cleaves specifically caseins. As a result...... of hydrolysis, all casein proteins clot to form a creamy precipitate, and whey proteins remain in the supernatant. We monitored the cheese-clotting reaction in real time using FTIR and analyzed the resulting evolution profiles to establish calibration models using parallel factor analysis and multiway partial...

Human Milk MicroRNA and Total RNA Differ Depending on Milk Fractionation.

Science.gov (United States)

Alsaweed, Mohammed; Hepworth, Anna R; Lefèvre, Christophe; Hartmann, Peter E; Geddes, Donna T; Hassiotou, Foteini

2015-10-01

MicroRNA have been recently discovered in human milk signifying potentially important functions for both the lactating breast and the infant. Whilst human milk microRNA have started to be explored, little data exist on the evaluation of sample processing, and analysis to ensure that a full spectrum of microRNA can be obtained. Human milk comprises three main fractions: cells, skim milk, and lipids. Typically, the skim milk fraction has been measured in isolation despite evidence that the lipid fraction may contain more microRNA. This study aimed to standardize isolation of microRNA and total RNA from all three fractions of human milk to determine the most appropriate sampling and analysis procedure for future studies. Three different methods from eight commercially available kits were tested for their efficacy in extracting total RNA and microRNA from the lipid, skim, and cell fractions of human milk. Each fraction yielded different concentrations of RNA and microRNA, with the highest quantities found in the cell and lipid fractions, and the lowest in skim milk. The column-based phenol-free method was the most efficient extraction method for all three milk fractions. Two microRNAs were expressed and validated in the three milk fractions by qPCR using the three recommended extraction kits for each fraction. High expression levels were identified in the skim and lipid milk factions for these microRNAs. These results suggest that careful consideration of both the human milk sample preparation and extraction protocols should be made prior to embarking upon research in this area. © 2015 The Authors. Journal of Cellular Biochemistry Published by Wiley Periodicals, Inc.

Control of Maillard-type off-flavor development in ultrahigh-temperature-processed bovine milk by phenolic chemistry.

Science.gov (United States)

Kokkinidou, Smaro; Peterson, Devin G

2014-08-13

The application of phenolic compounds to suppress Maillard chemistry and off-flavor development in ultrahigh-termperature (UHT)-processed milk during processing and storage was investigated. Five phenolic compounds were examined for structure-reactivity relationships (catechin, genistein, daidzein, 1,2,3-trihydroxybenzene, and 1,3,5-trihydroxybenzene). The levels of key transient Maillard reaction (MR) intermediates (reactive carbonyl species) and select off-flavor markers (methional, 2-acetyl-2-thiazoline, 2-acetyl-1-pyrroline) were quantified by LC-MS/MS and GC-MS/ToF, respectively. The addition of phenolic compounds prior to UHT processing significantly reduced the concentration of MR intermediates and related off-flavor compounds compared to a control sample (p markers and reactive carbonyl species. Sensory studies were in agreement with the analytical data. The cooked flavor intensity was rated lower for the recombination model samples of the catechin-treated UHT milk compared to the control UHT milk. Additionally, consumer acceptability studies showed catechin-treated UHT milk to have significantly higher liking scores when compared the control sample (Fisher's LSD = 0.728).

Short communication: Suitability of fluorescence spectroscopy for characterization of commercial milk of different composition and origin.

Science.gov (United States)

Ntakatsane, M P; Yang, X Q; Lin, M; Liu, X M; Zhou, P

2011-11-01

Thirteen milk brands comprising 76 pasteurized and UHT milk samples of various compositions (whole, reduced fat, skimmed, low lactose, and high protein) were obtained from local supermarkets, and milk samples manufactured in various countries were discriminated using front-face fluorescence spectroscopy (FFFS) coupled with chemometric tools. The emission spectra of Maillard reaction products and riboflavin (MRP/RF; 400 to 600 nm) and tryptophan (300 to 400 nm) were recorded using FFFS, and the excitation wavelengths were set at 360 nm for MRP/RF and 290 nm for tryptophan. Principal component analysis (PCA) was applied to analyze the normalized spectra. The PCA of spectral information from MRP/RF discriminated the milk samples originating in different countries, and PCA of spectral information from tryptophan discriminated the samples according to composition. The fluorescence spectral data were compared with liquid chromatography-mass spectrometry results for the glycation extent of the milk samples, and a positive association (R(2)=0.84) was found between the degree of glycation of α-lactalbumin and the MRP/RF spectral data. This study demonstrates the ability and sensitivity of FFFS to rapidly discriminate and classify commercial milk with various compositions and processing conditions. Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

KAJIAN PENGGUNAAN WHEY BUBUK SEBAGAI PENGGANTI SUSU SKIM BUBUK DALAM PENGOLAHAN SOFT FROZEN ES KRIM

Directory of Open Access Journals (Sweden)

M. E. Sawitri

2010-04-01

Full Text Available The objectives of this research were to determine effect of substitution level of skim milk powder with whey powder on the quality of soft frozen ice cream and as an information for practician and industry related the research product. The materials of the research were soft frozen ice cream, the treatment were substitution levels of skim milk powder with whey powder (w/w :W0 (0%, W1 (25%, W2 (50%, W3 (75% and W4 (100% from solid non fat. The research method was an experiment using Randomized Block Design, with three replication. The variables measured were the overrun, melting rate, and organoleptic quality of soft frozen ice cream. Data were analyzed by analysis of variance and followed by Duncan’s Multiple Ranger Test. The result of the research showed that substitution level of skim milk powder with whey powder gave a highly significant effect (P<0,01 on overrun, melting rate and organoleptic quality of soft frozen ice cream. The substitution of skim milk powder with whey powder 75% (w/w gave the best quality of soft frozen ice cream according to the SNI which had 10% fat, 13% of sugar and 36% of solid. (JIIPB 2010 Vol 20 No 1: 31-37. Keywords : whey powder, skim milk powder, soft frozen ice cream

Development and shelf-life determination of pasteurized, microfiltered, lactose hydrolyzed skim milk.

Science.gov (United States)

Antunes, A E C; Silva E Alves, A T; Gallina, D A; Trento, F K H S; Zacarchenco, P B; Van Dender, A G F; Moreno, I; Ormenese, R C S C; Spadoti, L M

2014-09-01

The segment of the world population showing permanent or temporary lactose intolerance is quite significant. Because milk is a widely consumed food with an high nutritional value, technological alternatives have been sought to overcome this dilemma. Microfiltration combined with pasteurization can not only extend the shelf life of milk but can also maintain the sensory, functional, and nutritional properties of the product. This studied developed a pasteurized, microfiltered, lactose hydrolyzed (delactosed) skim milk (PMLHSM). Hydrolysis was performed using β-galactosidase at a concentration of 0.4mL/L and incubation for approximately 21h at 10±1°C. During these procedures, the degree of hydrolysis obtained (>90%) was accompanied by evaluation of freezing point depression, and the remaining quantity of lactose was confirmed by HPLC. Milk was processed using a microfiltration pilot unit equipped with uniform transmembrane pressure (UTP) ceramic membranes with a mean pore size of 1.4 μm and UTP of 60 kPa. The product was submitted to physicochemical, microbiological, and sensory evaluations, and its shelf life was estimated. Microfiltration reduced the aerobic mesophilic count by more than 4 log cycles. We were able to produce high-quality PMLHSM with a shelf life of 21 to 27d when stored at 5±1°C in terms of sensory analysis and proteolysis index and a shelf life of 50d in regard to total aerobic mesophile count and titratable acidity. Copyright © 2014 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Influence of thermal processing conditions on flavor stability in fluid milk: benzaldehyde.

Science.gov (United States)

Potineni, R V; Peterson, D G

2005-01-01

Flavor loss in dairy products has been associated with enzymatic degradation by xanthine oxidase. This study was conducted to investigate the influence of milk thermal processing conditions (or xanthine oxidase inactivation) on benzaldehyde stability. Benzaldehyde was added to whole milk which had been thermally processed at 4 levels: (1) none or raw, (2) high temperature, short time (HTST) pasteurization, (3) HTST pasteurization, additionally heated to 100 degrees C (PAH), and (4) UHT sterilized. Additionally, PAH and UHT milk samples containing benzaldehyde (with and without ferrous sulfate) were spiked with xanthine oxidase. Azide was added as an antimicrobial agent (one additional pasteurized sample without) and the microbial load (total plate count) was determined on d 0, 2, and 6. The concentration of benzaldehyde and benzoic acid in all milk samples were determined at d 0, 1, 2, 4, and 6 (stored at 5 degrees C) by gas chromatography/mass spectrometry in selective ion monitory mode. Over the 6-d storage period, more than 80% of the benzaldehyde content was converted (oxidized) to benzoic acid in raw and pasteurized milk, whereas no change in the benzaldehyde concentration was found in PAH or UHT milk samples. Furthermore, the addition of xanthine oxidase or xanthine oxidase plus ferrous sulfate to PAH or UHT milk samples did not result in benzaldehyde degradation over the storage period.

Mutu Organoleptik dan Total Bakteri Asam Laktat Yogurt Sari Jagung dengan Penambahan Susu Skim dan Karagenan

Directory of Open Access Journals (Sweden)

Premy Puspitawati Rahayu

2018-03-01

Full Text Available The objective of this research was to analyze sensory evaluation quality and total lactic acid bacteria of corn yogurt added with skim milk and carrageenan. This research used experimental laboratory method with completely randomized design and four replications. The treatment used were skim milk with concentration (2.5; 3; 3.5% b/v dan carrageenan (0.5; 0.75; 1 % b/v. The result showed that the treatment gave significant different effect (p 0.05 on the total lactic acid bacteria, organoleptic (aroma and color. The addition of various of skim milk, and carrageenan concentrations gave total of total lactic acid bacteria, organoleptic (color, aroma and texture was 2.83 x 108-4.4 x 108 CFU/ml; white to yellowness; acidness to acid; and thickness to thick. The best treatment of this research is the addition of skim 5% and carrageenan 0.75% with total lactic acid bacteria 4.4 x 108, the aroma is acidness, the color is yellowness, the texture is thickness. It could be concluded that the addition of skim milk and carrageenan in corn yogurt production can be accepted by consumers and increase the activity of lactic acid bacteria

Characterization of near infrared spectral variance in the authentication of skim and nonfat dry milk powder collection using ANOVA-PCA, Pooled-ANOVA, and partial least squares regression

Science.gov (United States)

Forty-one samples of skim milk powder (SMP) and non-fat dry milk (NFDM) from 8 suppliers, 13 production sites, and 3 processing temperatures were analyzed by NIR diffuse reflectance spectrometry over a period of three days. NIR reflectance spectra (1700-2500 nm) were converted to pseudo-absorbance ...

Application of Combined Cake Filtration-Complete Blocking Model to Ultrafiltration of Skim Milk

Directory of Open Access Journals (Sweden)

Mansoor Kazemimoghadam

2017-10-01

Full Text Available Membrane ultrafiltration (UF is widely used in dairy industries like milk concentration and dehydration processes. The limiting factor of UF systems is fouling which is defined as the precipitation of solutes in the form of a cake layer on the surface of the membrane. In this study, the combined cake filtration-complete blocking model was compared to cake filtration mechanism for flux data through ultrafiltration of skim milk at constant flow rate. The resistance data also was modeled using cake filtration model and standard blocking model. The effect of different trans-membrane pressures and temperatures on flux decline was then investigated. Based on the results obtained here, the combined complete blocking-cake formation model was in excellent agreement with experimental data. The cake filtration model also provided good data fits and can be applied to solutions whose solutes tend to accumulate on the surface of the membrane in the form of a cake layer. With increasing pressure, the differences between the model and experimental data increased.

Bovine chromosomal regions affecting rheological traits in rennet-induced skim milk gels

DEFF Research Database (Denmark)

Gregersen, Vivi Raundahl; Gustavsson, F; Glantz, M

2015-01-01

genomic regions affecting traits related to rennet-induced gelation, the aim of this study was to identify potential candidate genes affecting these traits. Hence, rennet-induced gelation, including rennet coagulation time, gel strength, and yield stress, was measured in skim milk samples collected from...... 379 animals of the Swedish Red breed using low-amplitude oscillation measurements. All animals had genotypes for almost 621,000 segregating single nucleotide polymorphisms (SNP), identified using the Bovine HD SNPChip (Illumina Inc., San Diego, CA). The genome was scanned for associations, haplotypes...... based on SNP sets comprising highly associated SNP were inferred, and the effects of the 2 most common haplotypes within each region were analyzed using mixed models. Even though the number of animals was relatively small, a total of 21 regions were identified, with 4 regions showing association...

Additional certification of the content (mass fraction) of iodine in two spiked samples of skim milk powder. CRM No. 150-151

Energy Technology Data Exchange (ETDEWEB)

Griepink, B

1986-01-01

This report describes the additional certification of the iodine content in two skim milk powder reference materials, which are previously certified (Report EUR 9251) for their contents of Cd, Cu, Fe, Hg and Pb. The analyses were made using various independent methods applied by different laboratories. The results are given in detail.

Effects of heat treatment on conformation and cell growth activity of alpha- lactalbumin and beta-lactoglobulin from market milk.

Science.gov (United States)

Inagaki, Mizuho; Kawai, Shuji; Ijier, X; Fukuoka, Mayuko; Yabe, Tomio; Iwamoto, Satoshi; Kanamaru, Yoshihiro

2017-01-01

Heat processes, low temperature for long time (LTLT) pasteurization and ultra-heat treatment (UHT) sterilization, are essential for commercial market milk to improve the shelf life of raw milk and ensure microbial safety. We evaluated the effects of heat experience on the molecular properties of α-lactalbumin (α-LA) and β-lactoglobulin (β-LG) isolated from four types of market milk such as LTLT-A (66°C for 30 min), LTLT-B (65°C for 30 min), UHT-I (130°C for 2 s, indirect heating) and UHT-D (135°C for 2 s, direct heating) samples. We examined molecular conformations using circular dichroism spectrum measurement and cell growth activity using the WST-1 method for the proteins. α-LA isolated from each of these four types of market milk displayed no significant structural difference as compared to raw milk α-LA, while α-LA of UHT-I only inhibited cell growth of an intestinal epithelial cell line more potently than raw milk α-LA. In the case of β-LG, only the UHT-I sample demonstrated a drastic change in structure, while it did not exhibit any cytotoxicity. We found that cell viability effects of α-LA and β-LG are attributable to the type of UHT; indirect and direct. These findings indicate that the effect of heat treatment on whey proteins should carefully be investigated further.

7 CFR 1032.60 - Handler's value of milk.

Science.gov (United States)

2010-01-01

... Class I skim milk price; and (2) Add an amount obtained by multiplying the pounds of butterfat in Class... Class II skim milk by the Class II nonfat solids price; and (2) Add an amount obtained by multiplying...) Multiply the pounds of protein in Class III skim milk by the protein price; (2) Add an amount obtained by...

7 CFR 1001.60 - Handler's value of milk.

Science.gov (United States)

2010-01-01

... Class I skim milk price; and (2) Add an amount obtained by multiplying the pounds of butterfat in Class... Class II skim milk by the Class II nonfat solids price; and (2) Add an amount obtained by multiplying...) Multiply the pounds of protein in Class III skim milk by the protein price; (2) Add an amount obtained by...

7 CFR 1126.60 - Handler's value of milk.

Science.gov (United States)

2010-01-01

... Class I skim milk price; and (2) Add an amount obtained by multiplying the pounds of butterfat in Class... Class II skim milk by the Class II nonfat solids price; and (2) Add an amount obtained by multiplying...) Multiply the pounds of protein in Class III skim milk by the protein price; (2) Add an amount obtained by...

7 CFR 1033.60 - Handler's value of milk.

Science.gov (United States)

2010-01-01

... Class I skim milk price; and (2) Add an amount obtained by multiplying the pounds of butterfat in Class... Class II skim milk by the Class II nonfat solids price; and (2) Add an amount obtained by multiplying...) Multiply the pounds of protein in Class III skim milk by the protein price; (2) Add an amount obtained by...

Study to evaluate the impact of heat treatment on water soluble vitamins in milk.

Science.gov (United States)

Asadullah; Khair-un-nisa; Tarar, Omer Mukhtar; Ali, Syed Abdul; Jamil, Khalid; Begum, Askari

2010-11-01

To evaluate the effect of domestic boiling practice on the contents of water soluble vitamins of loose milk and quantitative comparison of these vitamins in Ultra High Temperature (UHT) treated packaged milk with that of boiled loose milk. Loose milk samples were collected from various localities of Karachi city (Pakistan). These samples were boiled in simulated household conditions for 5, 10 and 15 minutes. Ultra High Temperature (UHT) treated packaged milk samples of various brands were obtained from the local market. The aliquots were analyzed for water-soluble vitamins using High Performance Liquid Chromatography (HPLC) technique. The mean values and standard deviations for data were computed and compared as well as level of variations were also determined. Conventional boiling caused destruction of water soluble vitamins in milk i.e. vitamin 81 content in fresh milk decreased from 0.037 mg/100 g to 0.027 mg/100 g after 15 min boiling, whereas vitamin B2 from 0.115 to 0.084 mg/100 g, vitamin B3 0.062 to 0.044 mg/100 g, vitamin B6 0.025 to 0.019 mg/100 g and folic acid 3.38 to 2.40 microg/100 g. This accounted for a post-boiling decrease of about 27, 27, 29, 24 and 36% in vitamins B1, B2, B3, B6 and folic acid respectively. The values for vitamins B1, B2, B3, B6 and folic acid determined in boiled milk were significantly lower than UHT treated packaged milk samples by 25.9, 75.0, 54.5, 63.16 and 38.1% respectively. Conventional boiling caused drastic reduction in vitamin levels of loose milk samples. In comparison to this, UHT milk retained high levels of water soluble B-vitamins. Thus it could be envisaged that UHT treated milk provides better water soluble vitamins' nourishment than conventionally boiled milk (JPMA 60:909; 2010).

Study to evaluate the impact of heat treatment on water soluble vitamins in milk

International Nuclear Information System (INIS)

Khair-un-Nisa, A.; Tarar, O.M.; Ali, S.A.; Jamil, K.; Begum, A.

2010-01-01

Objectives: To evaluate the effect of domestic boiling practice on the contents of water soluble vitamins of loose milk and quantitative comparison of these vitamins in Ultra High Temperature (UHT) treated packaged milk with that of boiled loose milk. Methods: Loose milk samples were collected from various localities of Karachi city (Pakistan). These samples were boiled in simulated household conditions for 5, 10 and 15 minutes. Ultra High Temperature (UHT) treated packaged milk samples of various brands were obtained from the local market. The aliquots were analyzed for water-soluble vitamins using High Performance Liquid Chromatography (HPLC) technique. The mean values and standard deviations for data were computed and compared as well as level of variations were also determined. Results: Conventional boiling caused destruction of water soluble vitamins in milk i.e. vitamin B1 content in fresh milk decreased from 0.037 mg/100g to 0.027 mg/100g after 15 min boiling, whereas vitamin B2 from 0.115 to 0.084 mg/100g, vitamin B3 0.062 to 0.044 mg/100g, vitamin B6 0.025 to 0.019 mg/100g and folic acid 3.38 to 2.40 < g/100g. This accounted for a post-boiling decrease of about 27, 27, 29, 24 and 36% in vitamins B1, B2, B3, B6 and folic acid respectively. The values for vitamins B1, B2, B3, B6 and folic acid determined in boiled milk were significantly lower than UHT treated packaged milk samples by 25.9, 75.0, 54.5, 63.16 and 38.1% respectively. Conclusion: Conventional boiling caused drastic reduction in vitamin levels of loose milk samples. In comparison to this, UHT milk retained high levels of water soluble B-vitamins. Thus it could be envisaged that UHT treated milk provides better water soluble vitamins' nourishment than conventionally boiled milk. (author)

Decrease of Salmonella typhimurium in skim milk and egg by heat and ultrasonic wave treatment

International Nuclear Information System (INIS)

Wrigley, D.M.; Llorca, N.G.

1992-01-01

Ultrasonic waves induce cavitation which is lethal for many bacteria. When Salmonella typhimurium was suspended in skim milk or brain heart infusion broth and placed in an ultrasonicating water bath, the number of bacteria decreased by 2 to 3 log CFU in a time dependent manner. The killing by ultrasonic waves was enhanced if the menstruum was simultaneously maintained at 50 degrees C. Ultrasonic reduction in S. typhimurium numbers in liquid whole egg ranged from 1-3 log CFU at 50 degrees C. The results indicate that indirect ultrasonic wave treatment is effective in killing Salmonella in some foods

Milk Allergy

Science.gov (United States)

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

Effect of increased intake of skimmed milk, casein, whey or water on body composition and leptin in overweight adolescents

DEFF Research Database (Denmark)

Larnkjær, Anni; Arnberg, Karina; Michaelsen, Kim F.

2015-01-01

BACKGROUNDS: Dairy proteins may support muscle protein synthesis and improve satiety in adults. However, there are limited studies using exact measures of body composition, especially in adolescents. OBJECTIVES: This study investigates the effect of milk proteins and water on body composition...... and leptin in overweight adolescents. METHODS: Subjects (n = 193) aged 12-15 years were randomized to drink 1 L d(-1) of skimmed milk, whey, casein (all milk-based drinks 35 g protein L(-1) ) or water for 12 weeks. Twenty participants dropped out. A pre-test control group of 32 adolescents was examined 12...... weeks before start of intervention. Outcomes included leptin and dual-energy X-ray absorptiometry scanning. The effects of the milk-based drinks on body composition and leptin were compared with baseline, pre-test control and water. RESULTS: Lean mass index (LMI) increased compared to baseline (all 95...

Validation of a liquid chromatography-electrospray ionization tandem mass spectrometric method to determine six polyether ionophores in raw, UHT, pasteurized and powdered milk.

Science.gov (United States)

Pereira, Mararlene Ulberg; Spisso, Bernardete Ferraz; Jacob, Silvana do Couto; Monteiro, Mychelle Alves; Ferreira, Rosana Gomes; Carlos, Betânia de Souza; da Nóbrega, Armi Wanderley

2016-04-01

This study aimed to validate a method developed for the determination of six antibiotics from the polyether ionophore class (lasalocid, maduramicin, monensin, narasin, salinomycin and semduramicin) at residue levels in raw, UHT, pasteurized and powdered milk using QuEChERS extraction and high performance liquid chromatography coupled to tandem mass spectrometry (HPLC-MS/MS). The validation was conducted under an in-house laboratory protocol that is primarily based on 2002/657/EC Decision, but takes in account the variability of matrix sources. Overall recoveries between 93% and 113% with relative standard deviations up to 16% were obtained under intermediate precision conditions. CCα calculated values did not exceed 20% the Maximum Residue Limit for monensin and 25% the Maximum Levels for all other substances. The method showed to be simple, fast and suitable for verifying the compliance of raw and processed milk samples regarding the limits recommended by Codex Alimentarius and those adopted in European Community for polyether ionophores. Copyright © 2015 Elsevier Ltd. All rights reserved.

7 CFR 1030.60 - Handler's value of milk.

Science.gov (United States)

2010-01-01

... in Class I by the Class I skim milk price; and (2) Add an amount obtained by multiplying the pounds... of nonfat solids in Class II skim milk by the Class II nonfat solids price; and (2) Add an amount... III value. (1) Multiply the pounds of protein in Class III skim milk by the protein price; (2) Add an...

7 CFR 1124.60 - Handler's value of milk.

Science.gov (United States)

2010-01-01

... Class I by the Class I skim milk price; and (2) Add an amount obtained by multiplying the pounds of... solids in Class II skim milk by the Class II nonfat solids price; and (2) Add an amount obtained by...) Multiply the pounds of protein in Class III skim milk by the protein price; (2) Add an amount obtained by...

Zinc Absorption from Milk Is Affected by Dilution but Not by Thermal Processing, and Milk Enhances Absorption of Zinc from High-Phytate Rice in Young Dutch Women.

Science.gov (United States)

Talsma, Elise F; Moretti, Diego; Ly, Sou Chheng; Dekkers, Renske; van den Heuvel, Ellen Ghm; Fitri, Aditia; Boelsma, Esther; Stomph, Tjeerd Jan; Zeder, Christophe; Melse-Boonstra, Alida

2017-06-01

Background: Milk has been suggested to increase zinc absorption. The effect of processing and the ability of milk to enhance zinc absorption from other foods has not been measured directly in humans. Objective: We aimed to assess zinc absorption from 1 ) milk undergoing various processing and preparatory steps and 2 ) from intrinsically labeled high-phytate rice consumed with milk or water. Methods: Two randomized crossover studies were conducted in healthy young women [age:18-25 y; body mass index (in kg/m 2 ): 20-25]: 1 ) a milk study ( n = 19) comparing the consumption of 800 mL full-fat ultra-high temperature (UHT) milk [heat-treated milk (HTM)], full-fat UHT milk diluted 1:1 with water [heat-treated milk and water (MW)], water, or unprocessed (raw) milk (UM), each extrinsically labeled with 67 Zn, and 2 ) a rice study ( n = 18) comparing the consumption of 90 g intrinsically 67 Zn-labeled rice with 600 mL of water [rice and water (RW)] or full-fat UHT milk [rice and milk (RM)]. The fractional absorption of zinc (FAZ) was measured with the double-isotope tracer ratio method. In vitro, we assessed zinc extraction from rice blended into water, UM, or HTM with or without phytate. Results: FAZ from HTM was 25.5% (95% CI: 21.6%, 29.4%) and was not different from UM (27.8%; 95% CI: 24.2%, 31.4%). FAZ from water was higher (72.3%; 95% CI: 68.7%, 75.9%), whereas FAZ from MW was lower (19.7%; 95% CI: 17.5%, 21.9%) than HTM and UM (both P zinc from rice with HTM than from rice with water at various phytate concentrations. Conclusions: Milk enhanced human FAZ from high-phytate rice by 62% compared with water. Diluting milk with water decreases its absorption-enhancing proprieties, whereas UHT processing does not. This trial was registered at the Dutch trial registry as NTR4267 (http://www.trialregister.nl/trialreg/admin/rctview.asp?TC=4267). © 2017 American Society for Nutrition.

Charnockites and UHT metamorphism in the Bakhuis Granulite Belt, western Suriname : Evidence for two separate UHT events

NARCIS (Netherlands)

Klaver, Martijn; de Roever, Emond W F; Nanne, Josefine A M; Mason, Paul R D; Davies, Gareth R.

The Bakhuis Granulite Belt in western Suriname is an ultrahigh-temperature (UHT) metamorphic terrain in the centre of the Paleoproterozoic (Transamazonian) Guiana Shield. Next to the UHT granulites, the belt contains a 30 by 30km body of orthopyroxene-bearing granitoids: the Kabalebo charnockites.

Molecular water motions of skim milk powder solutions during acidification studied by 17O and 1H nuclear magnetic resonance and rheology

DEFF Research Database (Denmark)

Møller, S M; Whittaker, A. K.; Stokes, J. R.

2011-01-01

The molecular motion of water was studied in glucono-δ-lactone-acidified skim milk powder (SMP) solutions with various pH values and dry matter contents. NMR relaxometry measurements revealed that lowering the pH in SMP solutions affected 17O and 1HT2 relaxation rates almost identically. Conseque......The molecular motion of water was studied in glucono-δ-lactone-acidified skim milk powder (SMP) solutions with various pH values and dry matter contents. NMR relaxometry measurements revealed that lowering the pH in SMP solutions affected 17O and 1HT2 relaxation rates almost identically...... could contribute to the initial decrease in 17O and 1Hrelaxation rate in the pH range between 6.6 and 5.5 for 15% SMP and in the pH range between 6.6 and 5.9 for 25% SMP. However, below pH 5.5 the viscosity and 17Oand 1HNMRrelaxation rates did not correlate, revealing that the aggregation of casein...... micelles, which increases viscosity below pH 5.5, does not involve major repartitioning of water....

Efeito do processamento UAT (Ultra Alta Temperatura sobre as características físico-químicas do leite Effect of UHT (Ultra High Temperature processing on the physicochemical characteristics of milk

Directory of Open Access Journals (Sweden)

Ana Maria Centola Vidal Martins

2008-06-01

Full Text Available Com o objetivo de analisar as características físico-químicas do leite UAT durante sua industrialização e de comparar os resultados com a legislação vigente, foram analisadas 150 amostras, colhidas em seis etapas, em diferentes fases do processamento, sendo 60 de leite cru, 60 de leite pasteurizado e 30 de leite UAT. As amostras foram submetidas à determinação de acidez titulável, densidade, teor de gordura, extrato seco total (EST e desengordurado (ESD, ponto crioscópico, pH, redutase, estabilidade ao álcool 68% e à pesquisa das enzimas peroxidase e fosfatase alcalina. Os resultados indicaram que os valores médios do extrato seco total e do extrato desengordurado, bem como do índice crioscópico apresentaram-se, em algumas colheitas, inferiores aos estabelecidos pela legislação vigente, indicando possível aumento no teor de água do leite.With the aim of analyzing the physicochemical characteristics of UHT milk during its industrialization and comparing the results with the Brazilian legislation, 150 samples collected in six stages, in different processing phases, were analyzed, being 60 samples of raw milk, 60 of pasteurized milk and 30 of UHT milk. The samples were submitted to the analysis of Dornic acidity, density, fat content, total solids, solids-non-fat, freezing point, pH, methylene blue reduction, stability to 68% alcohol and screening for peroxidase and alkaline phosphatase enzymes. The results indicated that the mean values of total solids and solids-non-fat and freezing point, were in some collections, lower than the limits established in the Brazilian legislation, demonstrating a possible increase in milk water content.

Effect of seasonal variation on some physical properties and heat stability of milk subjected to ultra-high temperature and in-container sterilisation.

Science.gov (United States)

Chen, Biye; Grandison, Alistair S; Lewis, Michael J

2015-08-15

Heat stability was evaluated in bulk raw milk, collected throughout the year and subjected to ultra-high temperature (UHT) or in-container sterilisation, with and without added calcium chloride (2mM), disodium hydrogen phosphate (DSHP, 10mM) and trisodium citrate (TSC, 10mM). More sediment was observed following in-container sterilisation (0.24%) compared with UHT (0.19%). Adding CaCl2 made the milk more unstable to UHT than to in-container sterilisation, while adding DSHP and TSC made the milk more unstable during in-container sterilisation than to UHT processing, although TSC addition increased the sediment formed by UHT processing. Better heat stability was observed in autumn and winter than in spring and summer following UHT. However, following in-container sterilisation, samples with added stabilising salts showed significantly improved heat stability in autumn, whereas with added CaCl2, the best heat stability was observed in spring. No correlation was found between urea and heat stability. Copyright © 2015 Elsevier Ltd. All rights reserved.

Environmental assessment of Ultra-High Pressure Homogenisation for milk and fresh cheese production

DEFF Research Database (Denmark)

Valsasina, Lucia; Pizzol, Massimo; Smetana, Sergiy

2015-01-01

Temperature (UHT) treatment and, at the same time, to lower energy consumptions through the combination of pasteurisation and homogenisation in a single process. Furthermore, the use of UHPH treated milk for the production of fresh cheese has been proven to increase shelf life days and increase yield...... This study provides an LCA of UHPH and UHT processing of milk and fresh cheese production from processing to end-of-life....

Evaluation of the PetrifilmTM EB and TEMPO® EB systems with ISO 21528-2:2004 method for the count of Enterobacteriaceae in milk

Directory of Open Access Journals (Sweden)

Andréia Cirolini

2013-09-01

Full Text Available The development of alternative microbiological techniques is driven by the necessity to meet the current needs to deliver rapid results in the manufacturing process of foods, but it is important that these methods be evaluated for each application. The objective of the present study was to assess the PetrifilmTM EB and the TEMPO® EB systems with ISO 21528-2:2004 for the count of Enterobacteriaceae in pasteurized and UHT milk samples. We analyzed the microflora of 141 pasteurized milk samples, 15 samples of artificially contaminated pasteurized milk and 15 samples of artificially contaminated UHT milk. Investigation of the method PetrifilmTM EB and ISO 21528:2 regression analysis showed a high correlation in the samples, r = 0.90 for the microflora of pasteurized milk, r = 0.98 for artificially contaminated pasteurized milk and r = 0.99 for the artificially contaminated UHT milk. In evaluating the system TEMPO EB ® method and ISO 21528:2 correlation was also significant in the analyzed samples, with r = 0.86 for the microflora of pasteurized milk, r = 0.96 for artificially contaminated pasteurized milk and r = 0.99 for artificially contaminated UHT milk. No statistically significant differences were observed between the three methods conducted to analyze artificially contaminated pasteurized and UHT milk at three inoculum levels. In conclusion, the PetrifilmTM EB system and the TEMPO® EB system may be an alternative to the ISO 21528-2:2004 for the Enterobacteriaceae assay for milk as because of the ease-of-operation and the time reduction achieved for conducting the microbiological assay using these systems.

Short communication: The effect of raw milk cooling on sensory perception and shelf life of high-temperature, short-time (HTST)-pasteurized skim milk.

Science.gov (United States)

Lee, A P; Barbano, D M; Drake, M A

2016-12-01

The cooling rate of raw milk may influence sensory properties and pasteurized shelf life. Under the Pasteurized Milk Ordinance for grade A milk, raw milk may be cooled instantaneously by on-farm heat exchangers but is also acceptable if "cooled to 10°C or less within four (4) hours of the commencement of the first milking." The objective of this study was to determine the effect of raw milk cooling on consumer perception and shelf life. Raw milk (18-21°C) was obtained and transported within 1h of milking to North Carolina State University (Raleigh). The batch of raw milk was split in 2 portions, and a plate heat exchanger was used to quickly cool one portion to <6°C within 1min. The second portion was stored in a jacketed bulk tank and slowly cooled over 4h to <10°C. Milk from 3 consecutive milkings was collected every 12h, with subsequent milkings added to the previous collections. The bulk milk was kept below 10°C while adding milk for the slow cool milk treatment. After 72h, each whole milk was separated; the skim milk was pasteurized at 73 or 78°C for 20 s, homogenized, and held at 4°C. Difference tests (n=75) and consumer acceptance tests (n=100) were conducted to determine if consumers could detect differences among milks. Descriptive analysis and microbial testing for aerobic, psychrotrophic, and psychrotolerant spore counts were conducted through shelf life. The entire experiment was repeated in triplicate. Raw milks averaged 3.3 logcfu/mL by aerobic plate count, <25cfu/mL coliforms, somatic cell count of 300,000 cells/mL, and 3.15±0.07% protein. Psychrotolerant spores were not found in the raw milk. Consumers could not detect differences between cooling treatments of the same pasteurization temperature or between different temperatures of the same cooling treatment. Milks reached sensory failure 49±4d on average after processing, and aerobic counts were between 5 to 7 logcfu/mL. Cooling treatment had no effect on shelf life. These results suggest

7 CFR 1000.44 - Classification of producer milk.

Science.gov (United States)

2010-01-01

... the market administrator shall determine for each handler described in § 1000.9(a) for each pool plant... the classification of producer milk by allocating the handler's receipts of skim milk and butterfat to the handler's gross utilization of such receipts pursuant to § 1000.43(b)(3) as follows: (a) Skim milk...

Hydrolytic potential of a psychrotrophic Pseudomonas isolated from refrigerated raw milk

Directory of Open Access Journals (Sweden)

Ana Paula F. Corrêa

2011-12-01

Full Text Available The production of extracellular hydrolases by a psychrotrophic bacterium isolated from refrigerated raw milk, and identified as a Pseudomonas sp. belonging to the Pseudomonas jenssenii group, was studied. This bacterium produced proteolytic and lipolytic enzymes in all media investigated (skim milk, cheese whey, casein broth, and tryptone soy broth. High levels of α-glucosidase were produced in skim milk broth. Hydrolytic enzymes detected in skim milk broth are of particular concern, indicating that these enzymes could be produced by Pseudomonas sp. during the cold storage of raw milk, contributing to the spoilage problem in milk and dairy products.

Milk-clotting activity of berries extracts from nine Solanum plants

African Journals Online (AJOL)

USER

2010-06-21

Jun 21, 2010 ... milk than reconstituted skim milk powder (Martin et al., 2008). Preparation of coagulation ... This raw skim milk was stored at 4°C with sodium azide. (0.2 g/l) added as ..... Lait, Produit laitier et Nutrition humaine. Rome. p. 176.

Incorporation of radiolabeled whey proteins into casein micelles by heat processing

International Nuclear Information System (INIS)

Noh, B.; Richardson, T.

1989-01-01

Skim milk was heated at .70, 95, and 140 degree C to simulate the processes of pasteurization, forewarming, and UHT sterilization, and the specific interactions between α-lactalbumin or β-lactoglobulin and the caseins studied using tracer amounts of added 14 C-labeled whey protein. Radioactivities of the whey and of the washed casein pellets from renneted skim milk were measured and the extent of the interaction estimated. Upon heating skim milk at 70 degree C for 45 s, less than 2% β-lactoglobulin and less than .3% α-lactalbumin were incorporated into the curd. Heating at 95 degree C for .5 to 20 min resulted in 58 to 85% of the β-lactoglobulin and 8 to 55% of the α-lactalbumin becoming associated with the curd. Heating at 140 degree C for 2 and 4 s caused 43 and 54% of the β-lactoglobulin and 9 and 12% of the α-lactalbumin, respectively, to be bound to the curd fraction. The radiolabeling technique is very sensitive and useful for tracing low levels of interaction between whey proteins and casein in heated milk systems

Simultaneous Determination of Lactulose and Lactose in Conserved Milk by HPLC-RID

Directory of Open Access Journals (Sweden)

Michelle Fernandes Silveira

2015-01-01

Full Text Available Heat treatment is applied to dairy products to ensure microbiological quality and increase the shelf life. However, a suitable control of this process is necessary to guarantee nutritional and sensory quality. The aim of this study is to adapt the high performance liquid chromatography (HPLC method for determination of lactulose and lactose content in commercial samples of UHT and sweetened condensed milk. The HPLC method used showed a good resolution of the analytes evaluated. The analyzed UHT milk samples presented levels for lactulose in accordance with the limit recommended by the International Dairy Federation. There was no significant variation in lactulose concentration for sweetened condensed milk samples. However, one sweetened condensed milk sample showed lactose level lower than the established values (10–12%.

Rapid capillary electrophoresis approach for the quantification of ewe milk adulteration with cow milk.

Science.gov (United States)

Trimboli, Francesca; Morittu, Valeria Maria; Cicino, Caterina; Palmieri, Camillo; Britti, Domenico

2017-10-13

The substitution of ewe milk with more economic cow milk is a common fraud. Here we present a capillary electrophoresis method for the quantification of ewe milk in ovine/bovine milk mixtures, which allows for the rapid and inexpensive recognition of ewe milk adulteration with cow milk. We utilized a routine CE method for human blood and urine proteins analysis, which fulfilled the separation of skimmed milk proteins in alkaline buffer. Under this condition, ovine and bovine milk exhibited a recognizable and distinct CE protein profiles, with a specific ewe peak showing a reproducible migration zone in ovine/bovine mixtures. Based on ewe specific CE peak, we developed a method for ewe milk quantification in ovine/bovine skimmed milk mixtures, which showed good linearity, precision and accuracy, and a minimum amount of detectable fraudulent cow milk equal to 5%. Copyright © 2017 Elsevier B.V. All rights reserved.

Potential application of quantitative microbiological risk assessment techniques to an aseptic-UHT process in the food industry.

Science.gov (United States)

Pujol, Laure; Albert, Isabelle; Johnson, Nicholas Brian; Membré, Jeanne-Marie

2013-04-01

Aseptic ultra-high-temperature (UHT)-type processed food products (e.g., milk or soup) are ready to eat products which are consumed extensively globally due to a combination of their comparative high quality and long shelf life, with no cold chain or other preservation requirements. Due to the inherent microbial vulnerability of aseptic-UHT product formulations, the safety and stability-related performance objectives (POs) required at the end of the manufacturing process are the most demanding found in the food industry. The key determinants to achieving sterility, and which also differentiates aseptic-UHT from in-pack sterilised products, are the challenges associated with the processes of aseptic filling and sealing. This is a complex process that has traditionally been run using deterministic or empirical process settings. Quantifying the risk of microbial contamination and recontamination along the aseptic-UHT process, using the scientifically based process quantitative microbial risk assessment (QMRA), offers the possibility to improve on the currently tolerable sterility failure rate (i.e., 1 defect per 10,000 units). In addition, benefits of applying QMRA are (i) to implement process settings in a transparent and scientific manner; (ii) to develop a uniform common structure whatever the production line, leading to a harmonisation of these process settings, and; (iii) to bring elements of a cost-benefit analysis of the management measures. The objective of this article is to explore how QMRA techniques and risk management metrics may be applied to aseptic-UHT-type processed food products. In particular, the aseptic-UHT process should benefit from a number of novel mathematical and statistical concepts that have been developed in the field of QMRA. Probabilistic techniques such as Monte Carlo simulation, Bayesian inference and sensitivity analysis, should help in assessing the compliance with safety and stability-related POs set at the end of the manufacturing

Parents' and children's acceptance of skim chocolate milks sweetened by monk fruit and stevia leaf extracts.

Science.gov (United States)

Li, X E; Lopetcharat, K; Drake, M A

2015-05-01

Chocolate milk increases milk consumption of children, but high sugar content raises health concerns. Interest in sugar reduction and parents' preference for natural sweeteners necessitates further research on natural nonnutritive sweeteners. However, it is important to maintain consumer acceptability, especially for children, while reducing sugar in chocolate milk. The objectives of this study were to identify the sweetness intensity perception of stevia leaf (STV) and monk fruit (MK) extracts in skim chocolate milk (SCM), to evaluate STV and MK as the sole or partial sweetener source for SCM for young adults (19 to 35 y) and children (5 to 13 y), and to determine if information on natural nonnutritive sweeteners impacted parents' acceptability of SCM. Power function and 2-alternative forced choice studies were used to determine the iso-sweetness of nonnutritive sweeteners to a sucrose control in SCM (51.4 g/L, SUC control). Young adults (n = 131) evaluated 9 different SCM (SUC control, STV, MK, STV:sucrose blends, or MK:sucrose blends) in a completely randomized 2-d test. Children (n = 167) evaluated SUC control SCM and SCM with 39.7 g/L sucrose and 46 mg/L MK (MK25) or 30 mg/L STV (STV25). Parents evaluated SUC control, MK25, and STV25 in a balanced crossover design with a 40-d wait time between primed or unprimed ballots. Chocolate milks solely sweetened by nonnutritive sweeteners were less acceptable compared with SUC control by young adults. MK25 and STV25 were acceptable by young adults and children. The presentation of chocolate milk label information had different effects on parental acceptance. Traditional parents preferred sucrose sweetened SCM, and label conscious parents preferred SCM with natural nonnutritive sweeteners. © 2015 Institute of Food Technologists®

¬¬¬¬ SURVIVAL OF Cronobacter sakazakii IN SKIM MILK DURING SPRAY DRYING, STORAGE AND RECONSTITUTION [Ketahanan Hidup Cronobacter sakazakii dalam Susu Skim selama Proses Pengeringan Semprot, Penyimpanan dan Rekonstitusi

Directory of Open Access Journals (Sweden)

Lilis Nuraida1,2

2012-12-01

Full Text Available Cronobacter sakazakii is an emerging pathogen known to survive dry conditions and its presence in powder infant formula (PIF has been linked to several outbreaks. In Indonesia, isolation of this bacterium from various foods have been reported. The objective of this study was to determine the effect of spray drying and storage humidity on the survival of C. sakazakii YRc3a in skim milk and their viability upon reconstitution. The survival of Cronobacter during spray drying was determined by comparing the number of bacteria before and after drying. The viability of Cronobacter in spray dried skim milk (SDSM during storage was observed at weeks 1 to 8 and 12. At the same intervals, SDSM containing the pathogens was reconstituted at either 27°C or 50°C and the survivors were enumerated. The data were plotted to yield survival curves. Spray drying caused 4.19 log CFU/g reduction of Cronobacter and the bacteria experiencing drying were less sensitive to reconstitution at 50°C. During storage, the water activity of SDSM reached equilibrium at week 2 and afterwards, they started to decrease when stored at 50% or 90% RH, but maintained its viability at 70% RH. Storage at 50% and 90% RH accelerated the death rate of C. sakazakii YRc3a, resulting in the decline of the viable counts for 3 log cycles. At 50% RH, C. sakazakii Yrc3a decreased significantly, but the survivors exhibited increased heat resistance with the lowest reduction upon reconstitution at 50°C (0.16 log CFU/ml.

The effect of vitamin concentrates on the flavor of pasteurized fluid milk.

Science.gov (United States)

Yeh, E B; Schiano, A N; Jo, Y; Barbano, D M; Drake, M A

2017-06-01

Fluid milk consumption in the United States continues to decline. As a result, the level of dietary vitamin D provided by fluid milk in the United States diet has also declined. Undesirable flavor(s)/off flavor(s) in fluid milk can negatively affect milk consumption and consumer product acceptability. The objectives of this study were to identify aroma-active compounds in vitamin concentrates used to fortify fluid milk, and to determine the influence of vitamin A and D fortification on the flavor of milk. The aroma profiles of 14 commercial vitamin concentrates (vitamins A and D), in both oil-soluble and water-dispersible forms, were evaluated by sensory and instrumental volatile compound analyses. Orthonasal thresholds were determined for 8 key aroma-active compounds in skim and whole milk. Six representative vitamin concentrates were selected to fortify skim and 2% fat pasteurized milks (vitamin A at 1,500-3,000 IU/qt, vitamin D at 200-1,200 IU/qt, vitamin A and D at 1,000/200-6,000/1,200 IU/qt). Pasteurized milks were evaluated by sensory and instrumental volatile compound analyses and by consumers. Fat content, vitamin content, and fat globule particle size were also determined. The entire experiment was done in duplicate. Water-dispersible vitamin concentrates had overall higher aroma intensities and more detected aroma-active compounds than oil-soluble vitamin concentrates. Trained panelists and consumers were able to detect flavor differences between skim milks fortified with water-dispersible vitamin A or vitamin A and D, and unfortified skim milks. Consumers were unable to detect flavor differences in oil-soluble fortified milks, but trained panelists documented a faint carrot flavor in oil-soluble fortified skim milks at higher vitamin A concentrations (3,000-6,000 IU). No differences were detected in skim milks fortified with vitamin D, and no differences were detected in any 2% milk. These results demonstrate that vitamin concentrates may contribute to

Antifungal Activity of Bacillus coagulans TQ33, Isolated from Skimmed Milk Powder, against Botrytis cinerea

Directory of Open Access Journals (Sweden)

Rui Feng Xiao

2013-01-01

Full Text Available Bacillus coagulans TQ33 is isolated from the skimmed milk powder and has a broad antifungal activity against pathogens such as Botrytis cinerea, Alternaria solani, Phytophthora drechsleri Tucker, Fusarium oxysporum and Glomerella cingulata. The characteristics of active antifungal substances produced by B. coagulans TQ33 and its antifungal effects against the growth of plant pathogenic fungi has been evaluated. The effect of pH, temperature and protease on the antifungal activity of B. coagulans TQ33 was determined. The results of partial characterization of the antifungal compound indicated that its activity is likely to be due to the production of a proteinaceous substance together with other substances. The greenhouse trials suggest that B. coagulans TQ33 has a great potential for the control of plant pathogenic fungi.

Influence of storage and heating on protein glycation levels of processed lactose-free and regular bovine milk products.

Science.gov (United States)

Milkovska-Stamenova, Sanja; Hoffmann, Ralf

2017-04-15

Thermal treatment preserves the microbiological safety of milk, but also induces Maillard reactions modifying for example proteins. The purpose of this study was evaluating the influence of consumer behaviors (storage and heating) on protein glycation degrees in bovine milk products. Lactosylation and hexosylation sites were identified in ultra-high temperature (UHT), lactose-free pasteurized, and lactose-free UHT milk (ULF) and infant formula (IF) using tandem mass spectrometry (electron transfer dissociation). Overall, 303 lactosylated and 199 hexosylated peptides were identified corresponding to 170 lactosylation (31 proteins) and 117 hexosylation sites (25 proteins). In quantitative terms, storage increased lactosylation up to fourfold in UHT and IF and hexosylation up to elevenfold in ULF and threefold in IF. These levels increased additionally twofold when the stored samples were heated (40°C). In conclusion, storage and heating appear to influence protein glycation levels in milk at similar or even higher degrees than industrial processing. Copyright © 2016 Elsevier Ltd. All rights reserved.

Assessing the effects of severe heat treatment of milk on calcium bioavailability: in vitro and in vivo studies.

Science.gov (United States)

Seiquer, I; Delgado-Andrade, C; Haro, A; Navarro, M P

2010-12-01

Thermal processing of milk is a common practice. As milk is the main source of dietary calcium, this study aimed to assess the effects of overheating milk on calcium availability. Thus, thermally damaged milk (overheated, OH, milk; 3 cycles of sterilization at 116 °C, 16 min) was compared with UHT milk (150 °C, 6s) in 2 types of assays: in vitro and in vivo (rats). In addition, the greater Maillard reaction rate associated with thermal treatment in OH milk was confirmed by determining specific (furosine) and unspecific markers (CieLab color). A negative effect on calcium solubility was observed after in vitro digestion of OH milk compared with UHT milk. Feeding rats the diet containing OH milk as the protein source led to significantly lower values of apparent calcium absorption and retention than those found among animals fed the UHT milk diet. Whereas reducing the absorption appears to result mainly from the decreased food intake, the negative effect on retention seems to be due to factors derived from milk thermal damage, such as the formation of Maillard reaction products. It was concluded that milk-processing conditions warrant special attention to prevent impaired dietary calcium utilization. This may be especially important in situations where milk and dairy products are the main dietary components, such as in early infancy. Copyright © 2010 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Variation in retinol and carotenoid content of milk and milk products in the Netherlands

NARCIS (Netherlands)

Hulshof, P.J.M.; Roekel-Jansen, van G.C.; Bovenkamp, van de P.; West, C.E.

2006-01-01

Retinol and carotenoids were measured in Dutch milk and dairy products using a validated approach based on complete extraction of fat, followed by mild saponification and analysis by high-performance liquid chromatography. Raw milk, full fat milk, semi-skimmed milk and butter contain about 10 ¿g

Efficiency of serum protein removal from skim milk with ceramic and polymeric membranes at 50 degrees C.

Science.gov (United States)

Zulewska, J; Newbold, M; Barbano, D M

2009-04-01

Raw milk (2,710 kg) was separated at 4 degrees C, the skim milk was pasteurized (72 degrees C, 16 s), split into 3 batches, and microfiltered using pilot-scale ceramic uniform transmembrane pressure (UTP; Membralox model EP1940GL0.1microA, 0.1 microm alumina, Pall Corp., East Hills, NY), ceramic graded permeability (GP; Membralox model EP1940GL0.1microAGP1020, 0.1 microm alumina, Pall Corp.), and polymeric spiral-wound (SW; model FG7838-OS0x-S, 0.3 microm polyvinylidene fluoride, Parker-Hannifin, Process Advanced Filtration Division, Tell City, IN) membranes. There were differences in flux among ceramic UTP, ceramic GP, and polymeric SW microfiltration membranes (54.08, 71.79, and 16.21 kg/m2 per hour, respectively) when processing skim milk at 50 degrees C in a continuous bleed-and-feed 3x process. These differences in flux among the membranes would influence the amount of membrane surface area required to process a given volume of milk in a given time. Further work is needed to determine if these differences in flux are maintained over longer processing times. The true protein contents of the microfiltration permeates from UTP and GP membranes were higher than from SW membranes (0.57, 0.56, and 0.38%, respectively). Sodium-dodecyl-sulfate-PAGE gels for permeates revealed a higher casein proportion in GP and SW permeate than in UTP permeate, with the highest passage of casein through the GP membrane under the operational conditions used in this study. The slight cloudiness of the permeates produced using the GP and SW systems may have been due to the presence of a small amount of casein, which may present an obstacle in their use in applications when clarity is an important functional characteristic. More beta-lactoglobulin passed through the ceramic membranes than through the polymeric membrane. The efficiency of removal of serum proteins in a continuous bleed-and-feed 3x process at 50 degrees C was 64.40% for UTP, 61.04% for GP, and 38.62% for SW microfiltration

Antimicrobial effect and shelf-life extension by combined thermal and pulsed electric field treatment of milk.

Science.gov (United States)

Walkling-Ribeiro, M; Noci, F; Cronin, D A; Lyng, J G; Morgan, D J

2009-01-01

The impact of a combined hurdle treatment of heat and pulsed electric fields (PEF) was studied on native microbiota used for the inoculation of low-fat ultra-high temperature (UHT) milk and whole raw milk. Microbiological shelf-life of the latter following hurdle treatment or thermal pasteurization was also investigated. UHT milk was preheated to 30 degrees C, 40 degrees C or 50 degrees C over a 60-s period, pulsed for 50 micros or 60 micros at a field strength of 40 kV cm(-1) or for 33 micros at 50 kV cm(-1). Heat and PEF reduced the microbial count by a maximum of 6.4 log in UHT milk (50 degrees C; 50 kV cm(-1), 33 micros) compared to 6.0 log (P > or = 0.05) obtained by thermal pasteurization (26 s, 72 degrees C). When raw milk was treated with a combination of hurdles (50 degrees C; 40 kV cm(-1), 60 micros) a 6.0 log inactivation of microbiota was achieved and microbiological milk shelf-life was extended to 21 days under refrigeration (4 degrees C) vs 14 days in thermally pasteurized milk. Native microbiota was decreased by 6.7 log following conventional pasteurization. The findings suggest that heat and PEF achieved similar inactivation of native microbiota in milk and longer stabilization of microbiological shelf-life than thermal pasteurization. A hurdle approach of heat and PEF could represent a valid milk processing alternative to conventional pasteurization. Hurdle treatment might also preserve native milk quality better due to less thermal exposure.

Streptococcus uberis: In vitro biofilm production in response to carbohydrates and skim milk.

Science.gov (United States)

Dieser, Silvana A; Fessia, Aluminé S; Ferrari, Miriam P; Raspanti, Claudia G; Odierno, Liliana M

Streptococcus uberis has become one of the most important environmental pathogens associated with clinical and subclinical bovine mastitis. Biofilm confers to bacteria more resistance to physical and chemical agents as well as to different mechanisms of the innate immune system. The aim of this work was to evaluate the ability of in vitro biofilm production in 32 S. uberis isolates from bovine mastitis and identified by biochemical tests and subsequently confirmed by the amplification of the pauA gene. The isolates were cultivated in TMP broth and TMP broth with the addition of 0.5% glucose, 1% sucrose, 1% lactose or 0.5% skim milk in microtiter plates stained with crystal violet. We demonstrated that S. uberis isolated from bovine mastitis are able to produce biofilms in TMP broth and, also that biofilm formation by S. uberis can be significantly enhanced by the addition of 0.5% glucose or 1% sucrose to TMP broth. This may suggest that the carbohydrates in milk or within the ruminant gut might affect the growth mode of S. uberis. In addition, our results showed that in vitro biofilm production under different conditions of supplementation displays variation among the isolates and that each isolate shows a particular profile of biofilm production. This phenotypic heterogeneity in biofilm production exhibited by S. uberis could at least partly explain why this bacterium has the ability to adapt to different niches facilitating survival to diverse and stressful conditions. Copyright © 2017 Asociación Argentina de Microbiología. Publicado por Elsevier España, S.L.U. All rights reserved.

Enhancement of solubility, dissolution release profile and reduction in ulcerogenicity of piroxicam by inclusion complex with skimmed milk.

Science.gov (United States)

Sanka, Krishna; Munjulury, Venkata Saidheeraj; Mohd, Abdul Bari; Diwan, Prakash V

2014-11-01

Piroxicam (PXM), a non-steroidal anti-inflammatory drug which is poorly soluble in water and ulcerogenic. Milk has been used against the gastric disturbances caused by non-steroidal anti-inflammatory drugs. In this study, skimmed milk (SKM) is used as the carrier for inclusion complex (IC) due to its surface active agent and amino acid content. To enhance the solubility, dissolution rate and prevent ulcerogenicity of PXM though IC with SKM. IC of PXM were prepared with SKM by solvent evaporation method using rota evaporator and were evaluated for solubility, dissolution, solid state characterization, drug excipient interaction, rat intestinal permeation, ulcerogenicity and histopathological studies. Solubility of PXM was enhanced 2.5 times with IC. The dissolution release and amount of PXM permeated through rat small intestine was enhanced significantly with IC. Decreases in the gastric lesion index values of IC were observed than physical mixture (PM) and free PXM. The histopathological studies revealed significant reduction in ulceration in rat stomach after treatment with IC. It is concluded that SKM is a good carrier to prepare IC of PXM for oral administration.

Acceptance sensory of milk Ultra High Temperature and consumer attitudes of packaging of different brands of the product

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Marlice Salete Bonacina

2016-06-01

Full Text Available The study aimed to evaluate the sensory acceptance of different brands of whole UHT milk; identify and quantify the importance of attributes of the packaging and labeling of milk in the purchase attitude of consumers excure six different brands of whole UHT milk were collect, which were submitted to the acceptance test, using a hybrid hedonic scale of 9 cm. The data were submitted to ANOVA using the Statistical Software 6.0. The packaging and labeling of different brands of milk, were used for application of the focus group technique. From the results, we found that there was no difference (p > 0.05 between the brands of UHT milk, in relation to sensory acceptance. It was also possible to verify the influence frequency of the milk consumption of acceptance of the product, characterized by three clusters of consumers. From the focus group sessions it was found that 61.1% of participants observe the packaging and labeling milk at the time of purchase. However, 38.9% argued that they are faithful consumers excure to a determined brand. As regards the existence of quality certification seals, it was found that 72.2% of participants do not observe the existence of these certifications when buying milk. In addition, 77.8% have not changed their spending habits in relation to milk brand. It is concluded that the milk consumption frequency, influence on sensorial acceptance, and some consumers are unaware of the risk that the tamper carried out in milk can cause to their health.

Strontium-90 and cesium-137 in milk (powdered milk)

International Nuclear Information System (INIS)

1984-01-01

Sr-90 and Cs-137 in powdered milk were determined using radiochemical analysis. Six brands of commercial milk were purchased as samples in consuming districts in December 1984. Milk in a stainless steel pan or a porcelain dish was evaporated to dryness followed by carbonization and ashing. The maximum values of Sr-90 and Cs-137 were 33 +- 1.0 pCi/kg and 140 +- 2 pCi/kg, respectively, in skim milk manufactured by Meiji. (Namekawa, K.)

Peptidome analysis of human skim milk in term and preterm milk

International Nuclear Information System (INIS)

Wan, Jun; Cui, Xian-wei; Zhang, Jun; Fu, Zi-yi; Guo, Xi-rong; Sun, Li-Zhou; Ji, Chen-bo

2013-01-01

Highlights: •A method was developed for preparation of peptide extracts from human milk. •Analysis of the extracts by LC–MS/MS resulted in the detection of 1000–3000 peptide-like features. •419 Peptides were identified by LC–MS/MS from 34 proteins. •Isotope dimethyl labeling analysis revealed 41 peptides differentially expressed. -- Abstract: The abundant proteins in human milk have been well characterized and are known to provide nutritional, protective, and developmental advantages to both term and preterm infants. Due to the difficulties associated with detection technology of the peptides, the expression of the peptides present in human milk is not known widely. In recent years, peptidome analysis has received increasing attention. In this report, the analysis of endogenous peptides in human milk was done by mass spectrometry. A method was also developed by our researchers, which can be used in the extraction of peptide from human milk. Analysis of the extracts by LC–MS/MS resulted in the detection of 1000–3000 Da peptide-like features. Out of these, 419 peptides were identified by MS/MS. The identified peptides were found to originate from 34 proteins, of which several have been reported. Analysis of the peptides’ cleavage sites showed that the peptides are cleaved with regulations. This may reflect the protease activity and distribution in human body, and also represent the biological state of the tissue and provide a fresh source for biomarker discovery. Isotope dimethyl labeling analysis was also used to test the effects of premature delivery on milk protein composition in this study. Differences in peptides expression between breast milk in term milk (38–41 weeks gestation) and preterm milk (28–32 weeks gestation) were investigated in this study. 41 Peptides in these two groups were found expressed differently. 23 Peptides were present at higher levels in preterm milk, and 18 were present at higher levels in term milk

Peptidome analysis of human skim milk in term and preterm milk

Energy Technology Data Exchange (ETDEWEB)

Wan, Jun; Cui, Xian-wei [Nanjing Maternal and Child Health Medical Institute, Nanjing Medical University Affiliated Nanjing Maternal and Child Health Hospital (China); Zhang, Jun [Department of Pediatric Center, the Second Affiliated Hospital of Nanjing Medical University (China); Fu, Zi-yi [Nanjing Maternal and Child Health Medical Institute, Nanjing Medical University Affiliated Nanjing Maternal and Child Health Hospital (China); Guo, Xi-rong [Nanjing Maternal and Child Health Medical Institute, Nanjing Medical University Affiliated Nanjing Maternal and Child Health Hospital (China); Institute of Pediatrics, Nanjing Medical University (China); Sun, Li-Zhou, E-mail: lizhou_sun121@hotmail.com [Department of Gynecology and Obstetrics, First Affiliated Hospital of Nanjing Medical University (China); Ji, Chen-bo, E-mail: chenboji@njmu.edu.cn [Nanjing Maternal and Child Health Medical Institute, Nanjing Medical University Affiliated Nanjing Maternal and Child Health Hospital (China)

2013-08-16

Highlights: •A method was developed for preparation of peptide extracts from human milk. •Analysis of the extracts by LC–MS/MS resulted in the detection of 1000–3000 peptide-like features. •419 Peptides were identified by LC–MS/MS from 34 proteins. •Isotope dimethyl labeling analysis revealed 41 peptides differentially expressed. -- Abstract: The abundant proteins in human milk have been well characterized and are known to provide nutritional, protective, and developmental advantages to both term and preterm infants. Due to the difficulties associated with detection technology of the peptides, the expression of the peptides present in human milk is not known widely. In recent years, peptidome analysis has received increasing attention. In this report, the analysis of endogenous peptides in human milk was done by mass spectrometry. A method was also developed by our researchers, which can be used in the extraction of peptide from human milk. Analysis of the extracts by LC–MS/MS resulted in the detection of 1000–3000 Da peptide-like features. Out of these, 419 peptides were identified by MS/MS. The identified peptides were found to originate from 34 proteins, of which several have been reported. Analysis of the peptides’ cleavage sites showed that the peptides are cleaved with regulations. This may reflect the protease activity and distribution in human body, and also represent the biological state of the tissue and provide a fresh source for biomarker discovery. Isotope dimethyl labeling analysis was also used to test the effects of premature delivery on milk protein composition in this study. Differences in peptides expression between breast milk in term milk (38–41 weeks gestation) and preterm milk (28–32 weeks gestation) were investigated in this study. 41 Peptides in these two groups were found expressed differently. 23 Peptides were present at higher levels in preterm milk, and 18 were present at higher levels in term milk.

7 CFR 1000.14 - Other source milk.

Science.gov (United States)

2010-01-01

... 7 Agriculture 9 2010-01-01 2009-01-01 true Other source milk. 1000.14 Section 1000.14 Agriculture... and Orders; Milk), DEPARTMENT OF AGRICULTURE GENERAL PROVISIONS OF FEDERAL MILK MARKETING ORDERS Definitions § 1000.14 Other source milk. Other source milk means all skim milk and butterfat contained in or...

Transglutaminase inhibitor from milk

NARCIS (Netherlands)

Jong, G.A.H. de; Wijngaards, G.; Koppelman, S.J.

2003-01-01

Cross-linking experiments of skimmed bovine milk with bacterial transglutaminase isolated from Streptoverticillium mobaraense showed only some degree of formation of high-molecular-weight casein polymers. Studies on the nature of this phenomenon revealed that bovine milk contains an inhibitor of

Strontium-90 and cesium-137 in milk (powdered milk)

International Nuclear Information System (INIS)

1985-01-01

Sr-90 and Cs-137 in powdered milk were determined using radiochemical analysis. Four brands of commercial milk were purchased as samples in consuming districts in June and July 1985. Milk in a stainless steel pan or a porcelain dish was evaporated to dryness followed by carbonization and ashing. The maximum values of Sr-90 and Cs-137 were 31 +- 1.2 pCi/kg and 62 +- 1.5 pCi/kg, respectively, in skim milk manufactured by Meiji. (Namekawa, K.)

Effect of transglutaminase treatment on skimmed yogurt properties

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Iuliana BANU

2012-12-01

Full Text Available The aim of the present study was to evaluate the effect of microbial transglutaminase on the stability and rheological properties of skimmed yogurt. The fermentation was carried out with Streptococus theromophilus and Lactobacillus delbrueckii subsp. Bulgaricus after incubating the milk with various enzyme concentrations ranging from 0 to 0.04%, at different setting temperatures (30, 40 and 50°C, for 60, 90 and 120 min. The postacidification process and the stability of the yogurt samples were influenced by the degree of polymerization of the milk proteins which depended on the conditions of the milk treated with microbial transglutaminase. The best results in terms of whey separation and rheological properties were obtained when preincubating the milk with 0.04% transglutaminase for 120 min setting at 40°C. The results indicate that transglutaminase may be successfully used for enhancing the functional properties of yogurt with low fat content.

Computer simulation to predict energy use, greenhouse gas emissions and costs for production of extended shelf-life (ESL) milk using microfiltration

Science.gov (United States)

Extended shelf-life (ESL) milk has a shelf life between that of high-temperature short-time (HTST) and ultrahigh temperature (UHT) pasteurized milk. ESL milk is usually pasteurized at temperatures exceeding 125 deg C which may give the milk a cooked taste. ESL milk produced using crossflow microfilt...

DETERMINAÇÃO ESPECTROFOTOMÉTRICA DE WPNI E HMF EM LEITE UHT ATRAVÉS DA ANÁLISE POR COMPONENTES PRINCIPAIS

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Leandra N. O. Neves

2016-07-01

Full Text Available During heat treatment milk suffers changes among which whey proteins insolubility and Maillard reaction can be monitored using spectrophotometric methods by determining the whey protein nitrogen (WPNI and 5-hydroxymethylfurfural (HMF. The aim of this work was the evaluation of heat treatment in commercial UHT milk samples through HMF and WPNI determination by spectrophotometric methods in visible region, using chemometric tools in data analysis. The regression models were fitted and statistical assumptions were tested. The WPNI confidence interval (CI was (0.91; 3.73 mg mL-1 showing the heat treatment severity and classifying the samples as "medium heat treatment" according to American Dairy Products Association. For free HMF index, the CI were: (2.39; 3.27 and (6.01; 6.89 µmol L-1 for regular and low lactose content samples, respectively; while these two samples group presented CI of (11.67; 12.39 and (132.28; 143.22 µmol L-1 for total HMF index, respectively; showing the influence of lactose content in total HMF index. Descriptive statistical analysis associated with principal component analysis demonstrated a lack of standardization in the current Brazilian UHT process. The spectrophotometric methods allowed obtaining further inferences about the product quality associated to its heat treatment.

Impact of processing on the digestibility of milk

Science.gov (United States)

Processing of milk by homogenization and pasteurization causes changes in the milk proteins and fats, but there is little information about whether these changes affect milk digestibility. In this study, whole and skim milk samples were processed and compared to raw milk after all samples had underg...

VARIASI KONSENTRASI BUAH ASAM (Tamarindus indica L. DAN SUSU SKIM TERHADAP KUALITAS YOGHURT KUNIR ASAM

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Ni Putu Rahayu Artini

2015-10-01

Full Text Available ABSTRAK: Penelitian ini bertujuan untuk mengetahui pengaruh variasi konsentrasi buah asam (Tamarindus indica L. dan  susu skim untuk menghasilkan kualitas yoghurt sesuai  dengan SNI 01-2981-2009.Rancangan percobaan yang dilakukan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL yang terdiri atas sembilan perlakuan. Yoghurt kunir asam dibuat dari variasi penambahan variasi konsentrasi Tamarindus indica L. 30%, 40%, dan 50% (b/V dan  susu skim 5%, 10%, dan 15% (b/V. Sifat fisika, kimia, dan mikrobiologi  yoghurt kunir asam diamati. Dihasilkan kualitas terbaik yoghurt kunir asam dengan penambahan 30% Tamarindus indica L. (b/V0dan 15% susu skim (b/V. Dengan hasil analisis penampakan cairan kental; konsistensi homogen; rasa asam; bau khas; viskositas 89,3 cP; pH 4,85; kadar abu 1,52%; kadar lemak total 2,53%; kadar protein total 3,74%; kadar asam laktat 0,223%, kadar kurkumin 0,389%; cemaran logam Pb dan Cu serta Total Coliform dan E. coli negatif. ABSTRACT:.The objective of this research was to determinethe influence of concentrated Tamarindus indica L. and skim milk powder in producing tumuric curcumin yogurt towards its product based on SNI 01-2981-2009. The research was conducted in completely randomized design which consisted of nine treatments. The yogurt mixtures were made from a variation of 30%, 40%, and 50% of Tamarindus indica L. and addition of  5%, 10%, and 15% of skim milk powder.  Physical, chemical, and microbiology properties of the turmeric curcuma yogurts were observed.  The results showed the best quality of turmeric curcumin  yogurt was formulated by the addition of 30% Tamarindus indica L. and 15% skim milk powder,  with the results of the analysis: the appearance of a viscous fluid; homogeneous consistency; sour taste; distinctive smell; viscosity of 89.3 cP; pH of 4.85; ash content of 1.52%; total fat content of 2.53%; total protein content of 3.74%; lactic acid levels of 0.22%, curcumin content of 0

Effect of ceramic membrane channel diameter on limiting retentate protein concentration during skim milk microfiltration.

Science.gov (United States)

Adams, Michael C; Barbano, David M

2016-01-01

Our objective was to determine the effect of retentate flow channel diameter (4 or 6mm) of nongraded permeability 100-nm pore size ceramic membranes operated in nonuniform transmembrane pressure mode on the limiting retentate protein concentration (LRPC) while microfiltering (MF) skim milk at a temperature of 50°C, a flux of 55 kg · m(-2) · h(-1), and an average cross-flow velocity of 7 m · s(-1). At the above conditions, the retentate true protein concentration was incrementally increased from 7 to 11.5%. When temperature, flux, and average cross-flow velocity were controlled, ceramic membrane retentate flow channel diameter did not affect the LRPC. This indicates that LRPC is not a function of the Reynolds number. Computational fluid dynamics data, which indicated that both membranes had similar radial velocity profiles within their retentate flow channels, supported this finding. Membranes with 6-mm flow channels can be operated at a lower pressure decrease from membrane inlet to membrane outlet (ΔP) or at a higher cross-flow velocity, depending on which is controlled, than membranes with 4-mm flow channels. This implies that 6-mm membranes could achieve a higher LRPC than 4-mm membranes at the same ΔP due to an increase in cross-flow velocity. In theory, the higher LRPC of the 6-mm membranes could facilitate 95% serum protein removal in 2 MF stages with diafiltration between stages if no serum protein were rejected by the membrane. At the same flux, retentate protein concentration, and average cross-flow velocity, 4-mm membranes require 21% more energy to remove a given amount of permeate than 6-mm membranes, despite the lower surface area of the 6-mm membranes. Equations to predict skim milk MF retentate viscosity as a function of protein concentration and temperature are provided. Retentate viscosity, retentate recirculation pump frequency required to maintain a given cross-flow velocity at a given retentate viscosity, and retentate protein

Physico-chemical characterisation of some samples of fresh milk and milk powder

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Soceanu Alina

2015-12-01

Full Text Available Milk consumption is important in the diet of all age groups because it provides important nutrients that are essential for humans. Children are the largest consumers of milk, thus, it’s very important that milk is free of toxic compounds that can be harmful for humans. Aim of the study was to determine the physico-chemical characteristics of some samples of milk powder for different stage of baby growing and for some samples of fresh milk: raw cow’s milk, milk trade and UHT type. The following physico-chemical properties: density, pH, acidity, the presence of acetone, enzymes, antiseptics, dry substance, the ash, total fat, saponification and peroxide index, total nitrogen and protein content were determined. Comparing the values of acidity for analyzed samples it can be concluded that the powder milk acidity value is much lower than the fresh milk. The presence of antiseptics and acetone was not identified, and amylase and peroxidase were found only in raw cow's milk. The highest protein content was found for milk powder (27.22%.

KEEPING QUALITY OF YOGHURT FORTIFIED WITH WHEY PROTEIN CONCENTRATE AND SKIM MILK POWDER BY USING GAMMA RADIATION

International Nuclear Information System (INIS)

ANWAR, M.M.; YOUSEF, E.T.; ABD-ELHADI, Y.A.

2009-01-01

Four batches of yoghurt were prepared to study the effect of gamma radiation doses on the quality of yoghurt. All samples were prepared by the addition of 1.5% whey proteins concentrate and 1.5% skim milk powder (from buffalo's milk). The four yoghurt batches were treated with gamma radiation at doses of 0, 1, 2 and 3 kGy, respectively. All treated yoghurt was kept in a refrigerator at 7 0C and samples were examined every three days for chemical, microbiological and sensory evaluation. Control yoghurt that was not exposed to gamma radiation exhibited the highest total bacterial counts and lactic acid bacterial counts after 6 day from storage while the irradiated samples counts were decreased and this decrease was proportional to the dose of gamma radiation used. Applying gamma radiation improved the keeping quality of yoghurt, which provide that control yoghurt was still accepted till the 12 th day while the samples irradiated with 1, 2 and 3 kGy were still accepted till the 15, 24 and 30 days, respectively. Coliform bacteria were not detected in all yoghurt treatment and there were non-significant differences among yoghurt treatments considering the chemical composition. Therefore, gamma irradiation could be recommended for both increasing the shelf-life of yoghurt and enhance its overall quality.

Effects of Ethanolic Ferolagu angulata Extract on Pathogenic Gastrointestinal Bacteria and Probiotic Bacteria in Skimmed Milk Medium

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Reza Naghiha

2016-12-01

Full Text Available Background:    Due to excessive consumption of synthetic drugs, drug resistance rate of pathogenic bacteria is increasing and there is an ever-increasing need to find new safe compounds to tackle this problem. This study was conducted to investigate the consequences of chavill extract on the growth and viability of gastrointestinal pathogenic bacterium and probiotics bacteria. Methods:    The experiment contained three levels of the chavill extract concentrations (0, 1 and 3% which were added to the milk free fat in accompany with three probiotic bacteria (Lactobacillus acidophilus, Lactobacillus casei and lactobacillus plantaram and a pathogenic gastrointestinal bacterium (Salmonella typhimurium. Bacterial inoculums (1×107 CFU/ml with different concentrations of chavill extract were added to skimmed milk medium and bacteria growth were enumerated. Results:  The concentration of 1% chavill extract significantly increased the total count of probiotic bacteria compared to the control group, while the number of pathogenic bacteria was decreased. At 3% chavill extract the growth of Lactobacillus acidophilus and Lactobacillus plantaram were increased. On the other hand, it prevented the growth of Salmonella typhimurium Conclusion:   Chavill extracts would play as an alternative to antibiotics in pharmacological studies to decreases harmful bacteria and increase probiotic bacteria.

Staphylococcus aureus growth and enterotoxin production in different types of milk

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Bohdana Janštová, Jr.

2012-01-01

Full Text Available The aim of our study was to assess Staphylococcus aureus growth and the time of first detection of staphylococcal enterotoxins type A, B and C (SEA, SEB, SEC in different type of milk, depending on the strain and storage conditions. Raw, pasteurized, and UHT milk were inoculated with three strains of S. aureus, and growth patterns were determined by the plate method in accordance with EN ISO 6888-1. Baird-Parker agar medium was used for the detection of S. aureus and the Enzyme Linked Fluorescent Assay (ELFA used with a miniVIDAS analyzer tested the production of staphylococcal enterotoxins. The results of model experiments showed the dependence of the growth rate and subsequent production of staphylococcal enterotoxins on incubation (storage temperature, S. aureus strain, and type of milk. A significant finding was that the growth of S. aureus and production of enterotoxins in raw milk was inhibited by natural microflora, and production of enterotoxins was therefore not detected in raw milk within 102 hours of storage either at 15 °C or 22 °C. The highest risk of SEs production is associated with secondary contamination of pasteurized and UHT milk when stored at room temperature, where production was first detected after 12 hours of incubation.

Risky consumption habits and safety of fluid milk available in retail sales outlets in Viçosa, Minas Gerais State, Brazil.

Science.gov (United States)

Pieri, Fabio Alessandro; Colombo, Monique; Merhi, Carolina Milner; Juliati, Vinícius Augusto; Ferreira, Marcello Sebe; Nero, Marcelo Antônio; Nero, Luis Augusto

2014-06-01

This study aimed to assess raw milk consumption habits in the urban population of Viçosa, Minas Gerais, Brazil, and the microbiological safety and quality of the fluid milk available in retail sales outlets in the same region. A simplified questionnaire regarding raw milk consumption was applied to the persons responsible for food acquisition in 411 residences. The regular consumption of raw milk was observed by 18.5% of the interviewers, and lack of knowledge of possible risks related to this food product. Microbiological safety and quality were assessed for raw (n=69), pasteurized (n=80), and ultra-high-temperature (UHT)-treated milk (n=80) by analyzing the counts of mesophilic aerobes, coliforms, and Escherichia coli, and detection of Listeria monocytogenes and Salmonella spp.; raw milk samples were also subjected to enumeration of coagulase-positive Staphylococcus. Concerning raw milk, 59.4% of the samples were considered as produced in inadequate hygienic conditions, 5.8% of the samples presented counts of coagulase-positive Staphylococcus lower than 100 colony-forming units (CFU)/mL, and no samples presented with positive results for L. monocytogenes or Salmonella spp. All pasteurized and UHT milk samples presented with low counts of mesophilic aerobes and coliforms, while L. monocytogenes and Salmonella spp. were absent. The data demonstrated that raw milk was consumed by the population studied. Despite the absence of potential hazards, raw milk was of poor hygienic quality, in contrast with the processed fluid milk available in retail sales outlets that was safe and of good hygienic quality, highlighting the suitability of pasteurized and UHT milk for human consumption.

Microbial inactivation and shelf life comparison of 'cold' hurdle processing with pulsed electric fields and microfiltration, and conventional thermal pasteurisation in skim milk.

Science.gov (United States)

Walkling-Ribeiro, M; Rodríguez-González, O; Jayaram, S; Griffiths, M W

2011-01-05

Thermal pasteurisation (TP) is the established food technology for commercial processing of milk. However, degradation of valuable nutrients in milk and its sensory characteristics occurs during TP due to substantial heat exposure. Pulsed electric fields (PEF) and microfiltration (MF) both represent emerging food processing technologies allowing gentle milk preservation at lower temperatures and shorter treatment times for similar, or better, microbial inactivation and shelf stability when applied in a hurdle approach compared to TP. Incubated raw milk was used as an inoculum for the enrichment of skim milk with native microorganisms before PEF, MF, and TP processing. Inoculated milk was PEF-processed at electric field strengths between 16 and 42 kV/cm for treatment times from 612 to 2105 μs; accounting for energy densities between 407 and 815 kJ/L, while MF was applied with a transmembrane flux of 660 L/h m². Milk was TP-treated at 75°C for 24 s. Comparing PEF, MF, and TP for the reduction of the native microbial load in milk led to a 4.6 log₁₀ CFU/mL reduction in count for TP, which was similar to 3.7 log₁₀ CFU/mL obtained by MF (P≥0.05), and more effective than the 2.5 log₁₀ CFU/mL inactivation achieved by PEF inactivation (at 815 kJ/L (Pfield strength, shorter treatment time, larger energy density, and rising temperature the efficacy of PEF/MF increased contrary to MF/PEF. Thus, PEF/MF represents a potential alternative for 'cold' pasteurisation of milk with improved quality. Copyright © 2010 Elsevier B.V. All rights reserved.

Effect of ewe's (semi-skimmed and whole) and cow's milk yogurt consumption on the lipid profile of control subjects: a crossover study.

Science.gov (United States)

Olmedilla-Alonso, Begoña; Nova-Rebato, Esther; García-González, Natalia; Martín-Diana, Ana-Belén; Fontecha, Javier; Delgado, David; Gredilla, Ana-Elisa; Bueno, Francisco; Asensio-Vegas, Carmen

2017-01-01

Yogurt is the most widely consumed fermented milk product worldwide. Studies have mainly used milk and dairy products from cow, which have a lower fat content than those from ewe and a different lipid profile. This study investigated the effect on the lipid profile of control subjects of three different set yogurts: (a) semi-skimmed ewe´s milk yogurt (2.8% milk fat); (b) whole ewe´s milk yogurt (5.8 % milk fat); (c) cow´s milk yogurt (3 % milk fat). A randomized crossover study included 30 healthy adults (16 women) to consume 250 g/yogurt/day during three consecutive 5-weeks periods separated by 4-week washouts. Blood samples were collected at the start and end of each period for the analysis of serum cholesterol (total, HDL-, LDL-) and triglycerides. We found no differences in the serum concentrations of lipid and lipoprotein fractions of the volunteers after the intake of any of the three types of yogurts. When the volunteers were grouped into two risk groups of risk according to their total cholesterol/HDL cholesterol ratio, the same differences between the groups in terms of the cholesterol (HDL-, LDL-) and triglyceride responses at baseline and after yogurt intake were found, with no effects due to the different types of yogurts. Moreover, we performed compositional analysis of the yogurts including determination of protein, fat, minerals and fatty acids (FA). Contents in protein, calcium, magnesium, non-protein nitrogen and some FA (mainly short-chain-FA) were higher for ewe's than for cow's milk yogurt. n6-n3 ratio was lower in the ewe's milk yogurt. In conclusion, yogurt intake, from ewe's and cow's milk, at levels of consumption compatible with a varied diet, neither decreases nor increases plasma lipoprotein cholesterol levels in apparently healthy individuals. As ewe's milk yogurt has a high content of macro- and micronutrients, certain target populations could benefit from its consumption.

Optimization of Milk-Based Medium for Efficient Cultivation of Bifidobacterium pseudocatenulatum G4 Using Face-Centered Central Composite-Response Surface Methodology

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Khalilah Abdul Khalil

2014-01-01

Full Text Available This study was undertaken to optimize skim milk and yeast extract concentration as a cultivation medium for optimal Bifidobacteria pseudocatenulatum G4 (G4 biomass and β-galactosidase production as well as lactose and free amino nitrogen (FAN balance after cultivation period. Optimization process in this study involved four steps: screening for significant factors using 23 full factorial design, steepest ascent, optimization using FCCD-RSM, and verification. From screening steps, skim milk and yeast extract showed significant influence on the biomass production and, based on the steepest ascent step, middle points of skim milk (6% wt/vol and yeast extract (1.89% wt/vol were obtained. A polynomial regression model in FCCD-RSM revealed that both factors were found significant and the strongest influence was given by skim milk concentration. Optimum concentrations of skim milk and yeast extract for maximum biomass G4 and β-galactosidase production meanwhile low in lactose and FAN balance after cultivation period were 5.89% (wt/vol and 2.31% (wt/vol, respectively. The validation experiments showed that the predicted and experimental values are not significantly different, indicating that the FCCD-RSM model developed is sufficient to describe the cultivation process of G4 using skim-milk-based medium with the addition of yeast extract.

Optimization of Milk-Based Medium for Efficient Cultivation of Bifidobacterium pseudocatenulatum G4 Using Face-Centered Central Composite-Response Surface Methodology

Science.gov (United States)

Abdul Khalil, Khalilah; Mustafa, Shuhaimi; Mohammad, Rosfarizan; Bin Ariff, Arbakariya; Shaari, Yamin; Abdul Manap, Yazid; Dahalan, Farrah Aini

2014-01-01

This study was undertaken to optimize skim milk and yeast extract concentration as a cultivation medium for optimal Bifidobacteria pseudocatenulatum G4 (G4) biomass and β-galactosidase production as well as lactose and free amino nitrogen (FAN) balance after cultivation period. Optimization process in this study involved four steps: screening for significant factors using 23 full factorial design, steepest ascent, optimization using FCCD-RSM, and verification. From screening steps, skim milk and yeast extract showed significant influence on the biomass production and, based on the steepest ascent step, middle points of skim milk (6% wt/vol) and yeast extract (1.89% wt/vol) were obtained. A polynomial regression model in FCCD-RSM revealed that both factors were found significant and the strongest influence was given by skim milk concentration. Optimum concentrations of skim milk and yeast extract for maximum biomass G4 and β-galactosidase production meanwhile low in lactose and FAN balance after cultivation period were 5.89% (wt/vol) and 2.31% (wt/vol), respectively. The validation experiments showed that the predicted and experimental values are not significantly different, indicating that the FCCD-RSM model developed is sufficient to describe the cultivation process of G4 using skim-milk-based medium with the addition of yeast extract. PMID:24527457

Comparation of instrumental and sensory methods in fermented milk beverages texture quality analysis

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Jovica Hardi

2001-04-01

Full Text Available The texture of the curd of fermented dairy products is one of the primary factors of their overall quality. The flow properties of fermented dairy products have characteristic of thixotropic (pseudoplastic type of liquids. At the same time, these products are viscoelastic systems, i.e. they are capable of texture renewal after applied deformation. Complex analysis of some of the properties is essentional for the system description . The aim of the present work was to completely describe the texture of fermented milk beverages . Three basic parameters were taken into consideration: structure, hardness (consistency and stability of the curd. The description model of these three parameters was applied on the basis of the experimental results obteined. Results obtained by present model were compared with the results of sensory analysis. Influence of milk fat content and skimmed milk powder addition on acidophilus milk texture quality was also examined using this model. It was shawn that, by using this model – on the basis of instrumental and sensory analyses, a complete and objective determination of texture quality of the fermented milk beverages can be obtained. High degree of correlation between instrumental and sensory results (r =0.8975 is obtained results of this work indicated that both factors (milk fat content and skimmed milk powder addition had an influence on texture quality. Samples with higher milk fat content had a better texture properties in comparsion with low fat content samples. Texture of all examined samples was improved by increasing skimmed milk powder content. Optimal amounts of skimmed milk powder addition with regard to milk fat content, in milk, is determined using the proposed model.

Effect of homogenization and pasteurization on the structure and thermal stability of whey protein in milk

Science.gov (United States)

The effect of homogenization alone or in combination with high temperature, short time (HTST) pasteurization or UHT processing on the whey fraction of milk was investigated using highly sensitive spectroscopic techniques. In pilot plant trials, 1-L quantities of whole milk were homogenized in a two-...

Effect of olive mill wastewater phenol compounds on reactive carbonyl species and Maillard reaction end-products in ultrahigh-temperature-treated milk

NARCIS (Netherlands)

Troise, A.D.; Fiore, A.; Colantuono, A.; Kokkinidou, S.; Peterson, D.G.; Fogliano, V.

2014-01-01

Thermal processing and Maillard reaction (MR) affect the nutritional and sensorial qualities of milk. In this paper an olive mill wastewater phenolic powder (OMW) was tested as a functional ingredient for inhibiting MR development in ultrahigh-temperature (UHT)-treated milk. OMW was added to milk at

Aflatoxin M1 level in pasteurized and sterilized milk of Babol city

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Hashemi S J

2007-11-01

Full Text Available Background: Aflatoxins are severe toxic secondary metabolites found in most plant products. When animals consume contaminated feed stuff to Aflatoxin B1 (AFB1, the toxin is metabolized by liver and is excreted as Aflatoxin M1 (AFM1 via milk. Aflatoxins are acute toxic compounds, immunosuppressive, mutagen, tratogen and carcinogen."nMethods: During the winter of 2006, pasteurized and sterilized (ultra high temperature (UHT milk packages were collected from supermarkets in Babol city. 78 pasteurized and 33 sterilized milk, totally 111 samples were tested for AFM1 by competitive Enzyme Linked Immunosorbent Assay (ELISA. Solid phase in plastic micro wells coated whit anti-Aflatoxin M1 antibodies. We added 100 microliter skimmed milk and Aflatoxin M1 standard solutions in each well. In each plate, we appointed seven wells for standards. Plates were incubated at 20-25 centigrade for 45 min. Each well was washed four times by washing buffer 20X concentration. Then 100 micro liter conjugated solution (100X was added to each well, and the plate was incubated at 20-25 centigrade for 15 min. After that, the wells were washed. After adding the substrates to wells, we incubated the plate at 20-25 centigrade in a dark place for 15 min. The reaction was stopped by stop solution. After one hour, light absorption was read at 450 nm by ELISA reader."nResults: AFM1 were detected in 100% of all samples. 100% of samples were above of European community regulations (50ng/l. AFM1 contamination mean levels pasteurized and sterilized milk were 230.5 and 221.66 respectively. Therefore more than four fold levels European community. There is not a significant relationship between AFM1 contamina-tion level and different months of winter applying statistical test."nConclusion: The results showed the need for introducing safety limits for AFM1 levels in child milk under Food Legislative liable of Iran. Aflatoxin M1 contamination is a serious problem for public health

Effect of cold chain interruptions on the shelf-life of fluid pasteurised skim milk at the consumer stage

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Sumita Paul Sadhu

2018-03-01

Full Text Available Abstract This study aimed to verify the effect of time and temperature abuse on bacterial numbers in fluid pasteurized skim milk by simulating the real-life scenario, which usually occurs when cold chain is interrupted by consumers prior to consumption that affect the shelf-life of milk. Total three trials were carried out in this study. Thermal abuse was simulated with temperature fluctuations from 5 °C. In the first trial, the information about holding the milk samples for 8 hours at three different temperatures of 15 °C, 20 °C and 25 °C was obtained using a data logger to predict the effect of temperature abuse on the milk microbial quality. Further, in the second and third trial, the effect of temperature abuse on bacterial numbers was examined by holding milk at 5 °C and then shifts temperature to 25 °C for 8 h and 6 h. The pH was monitored during storage. The total bacterial count was examined by the Standard Plate Count (SPC. The mean air temperature had the greatest impact on milk temperature. It took 3.0 h, 3.9 h and 4.2 h to warm up when exposed to the temperatures of 15 °C, 20 °C and 25 °C, respectively. The holding time of 8 h at 25 °C showed that bacterial numbers (1 x 105 CFU mL-1 were higher after 14 days of storage, but control samples at 5 °C (< 1 x 104 CFU mL-1 were still within the acceptable level (5 x 104 CFU mL-1. A holding time of 6 h at 25 oC showed much higher bacterial numbers (1 x 109 CFU mL-1 compared to control samples (1 x 107 CFU mL-1 which were held at 5 °C for 11 days. The pH of the milk decreased with increasing bacterial growth during the extended storage time. The results show that temperature abuse has a significant effect on milk microbial stability and shelf life. It is important to maintain the milk temperature at 5 °C or less as the bacterial growth directly depend on increasing temperature and holding time, which pose the potential risk of microbial hazards leading to foodborne illness. Thus

Effects of plant sterol esters in skimmed milk and vegetable-fat-enriched milk on serum lipids and non-cholesterol sterols in hypercholesterolaemic subjects: a randomised, placebo-controlled, crossover study.

Science.gov (United States)

Casas-Agustench, Patricia; Serra, Mercè; Pérez-Heras, Ana; Cofán, Montserrat; Pintó, Xavier; Trautwein, Elke A; Ros, Emilio

2012-06-01

Plant sterol (PS)-supplemented foods are recommended to help in lowering serum LDL-cholesterol (LDL-C). Few studies have examined the efficacy of PS-enriched skimmed milk (SM) or semi-SM enriched with vegetable fat (PS-VFM). There is also insufficient information on factors predictive of LDL-C responses to PS. We examined the effects of PS-SM (0·1 % dairy fat) and PS-VFM (0·1 % dairy fat plus 1·5 % vegetable fat) on serum lipids and non-cholesterol sterols in hypercholesterolaemic individuals. In a placebo-controlled, crossover study, forty-three subjects with LDL-C>1300 mg/l were randomly assigned to three 4-week treatment periods: control SM, PS-SM and PS-VFM, with 500 ml milk with or without 3·4 g PS esters (2 g free PS). Serum concentrations of lipids and non-cholesterol sterols were measured. Compared to control, LDL-C decreased by 8·0 and 7·4 % (P synthesis and high cholesterol absorption predicted improved LDL-C responses to PS.

Comparative Analysis of the Physicochemical Parameters of Breast Milk, Starter Infant Formulas and Commercial Cow Milks in Serbia

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Sunarić Slavica

2016-06-01

Full Text Available Data on the physical properties of cow milk and infant formulas are important since they indicate the differences in physicochemical and rheological characteristics and compatibility with natural breast milk. This fact is important not only for quality control but also for the use of these commercial products as infant diet supplements or as complete breast milk substitutes. This study was undertaken to determine refractive index, surface tension, pH, electrical conductivity, viscosity and titratable acidity of the UHT cow milk, starter infant formulas and breast milk of Serbian mothers in order to compare commercial milk formulations with natural human milk. The paper also presents the measured data of some physical parameters of human milk about which there is little information in the literature. It has been also demonstrated how these parameters were changed by freezing and prolonged storage of breast milk.

Quality characteristics of selected dairy products in Serbia

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Ilija Djekic

2013-11-01

Full Text Available The aim of this paper was to assess and compare the compliance of the chosen quality characteristics of commercially available dairy products with the requirements of the current Serbian legislation. A total of 706 samples of liquid milks (pasteurized and UHT-treated, fermented milks (liquid and solid yoghurt and milk powders (skimmed and whole milk powder were collected from the market and analysed for milk fat content, pH value, water content and protein content, depending on the type of product. The obtained results were interpreted in relation to the dairy plants capacities in which the analysed dairy products were produced. Except the fermented milk samples with a declared milk fat content of 3.2 %, all other analysed compositional and quality parameters of the selected dairy products were in compliance with the current legislation. It was observed that dairy plants of smaller capacity had a higher variation of quality characteristics of dairy products.

THE PRESERVATION OF MILK WITH THE ADDITION OF ANTIBACTERIAL AND AROMATIC SUPPLEMENTS PRODUCED IN INDONESIA

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THE PRESERVATION OF MILK WITH THE ADDITION OF ANTIBACTERIAL AND AROMATIC SUPPLEMENTS PRODUCED IN INDONESIA

2008-01-01

Full Text Available The preservation of milk with additional antibacterial and aromatic supplements, produced in Indonesia, was investigated. Organoleptic performances of milk with the addition of 10% supplements, made as juices, were tested by panellists, and the total bacteria, protease activities, lipase activities and acidities, were detected by total plate counts, azocasein method, modified dole extraction and base-acid titration, respectively. Out of the 27 supplemented skim and whole milk samples, 15 whole milk samples and 10 skim milk samples were selected as acceptable, based on their better organoleptic performances, their lower bacterial counts, protease and lipase activi -ties, and their acidities percentages which were not significantly different, compared to that of control, at 5 days after the expiry date (P<0.05. These 15 whole milk samples contained honey, cinnamon, citronella, ginger, turmeric, galingale, wild ginger, nutmeg, pepper, clove, galangale, green tea, bamboo leaf, garlic leaf and aloe vera; and the 10 skim milk samples contained honey, cinnamon, citronella, ginger, galingale, pepper, galangale, green tea, bamboo leaf and aloe vera.

21 CFR 163.155 - Milk chocolate and vegetable fat coating.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Milk chocolate and vegetable fat coating. 163.155... § 163.155 Milk chocolate and vegetable fat coating. (a) Description. Milk chocolate and vegetable fat... label declaration of ingredients for milk chocolate in § 163.130 or skim milk chocolate in § 163.140...

Synergistic effect of pulsed electric fields and CocoanOX 12% on the inactivation kinetics of Bacillus cereus in a mixed beverage of liquid whole egg and skim milk.

Science.gov (United States)

Pina-Pérez, M C; Silva-Angulo, A B; Rodrigo, D; Martínez-López, A

2009-04-15

With a view to extending the shelf-life and enhancing the safety of liquid whole egg/skim milk (LWE-SM) mixed beverages, a study was conducted with Bacillus cereus vegetative cells inoculated in skim milk (SM) and LWE-SM beverages, with or without antimicrobial cocoa powder. The beverages were treated with Pulsed Electric Field (PEF) technology and then stored at 5 degrees C for 15 days. The kinetic results were modeled with the Bigelow model, Weibull distribution function, modified Gompertz equation, and Log-logistic models. Maximum inactivation registered a reduction of around 3 log cycles at 40 kV/cm, 360 micros, 20 degrees C in both the SM and LWE-SM beverages. By contrast, in the beverages supplemented with the aforementioned antimicrobial compound, higher inactivation levels were obtained under the same treatment conditions, reaching a 3.30 log(10) cycle reduction. The model affording the best fit for all four beverages was the four-parameter Log-logistic model. After 15 days of storage, the antimicrobial compound lowered Bacillus cereus survival rates in the samples supplemented with CocoanOX 12% by a 4 log cycle reduction, as compared to the untreated samples without CocoanOX 12%. This could indicate that the PEF-antimicrobial combination has a synergistic effect on the bacterial cells under study, increasing their sensitivity to subsequent refrigerated storage.

14C-Profenofos Residues in Milk and Milk Products

International Nuclear Information System (INIS)

Fakhr, I.M.I.; Afifi, L.M.; Fouzy, A.S.M.; Hegazi, B.

1999-01-01

Treatment of lactating goats with only one dose of 14 C-ethoxy profenofos (17.9 mg/Kg) in gelatin capsules and then feeding normally, resulted in the presence of 0.5% of the radioactive insecticide residues in the milk collected through the fourteen successive days. The highest activity level was depicted at the first day and almost disappeared after two weeks. After processing, the analysis of milk products revealed difference in radioactive residue level according to the nature of the product and increased in the order: whey< skim < yoghurt < pasteurized milk < cheese< cream. TLC analysis of milk and milk products revealed the absence of the parent compound and the presence of 4 major metabolites, which were identified by co-chromatography with authentic compounds

Effect of ewe’s (semi-skimmed and whole) and cow’s milk yogurt consumption on the lipid profile of control subjects: a crossover study

Science.gov (United States)

Olmedilla-Alonso, Begoña; Nova-Rebato, Esther; García-González, Natalia; Martín-Diana, Ana-Belén; Fontecha, Javier; Delgado, David; Gredilla, Ana-Elisa; Bueno, Francisco; Asensio-Vegas, Carmen

2017-01-01

ABSTRACT Yogurt is the most widely consumed fermented milk product worldwide. Studies have mainly used milk and dairy products from cow, which have a lower fat content than those from ewe and a different lipid profile. This study investigated the effect on the lipid profile of control subjects of three different set yogurts: (a) semi-skimmed ewe´s milk yogurt (2.8% milk fat); (b) whole ewe´s milk yogurt (5.8 % milk fat); (c) cow´s milk yogurt (3 % milk fat). A randomized crossover study included 30 healthy adults (16 women) to consume 250 g/yogurt/day during three consecutive 5-weeks periods separated by 4-week washouts. Blood samples were collected at the start and end of each period for the analysis of serum cholesterol (total, HDL-, LDL-) and triglycerides. We found no differences in the serum concentrations of lipid and lipoprotein fractions of the volunteers after the intake of any of the three types of yogurts. When the volunteers were grouped into two risk groups of risk according to their total cholesterol/HDL cholesterol ratio, the same differences between the groups in terms of the cholesterol (HDL-, LDL-) and triglyceride responses at baseline and after yogurt intake were found, with no effects due to the different types of yogurts. Moreover, we performed compositional analysis of the yogurts including determination of protein, fat, minerals and fatty acids (FA). Contents in protein, calcium, magnesium, non-protein nitrogen and some FA (mainly short-chain-FA) were higher for ewe’s than for cow’s milk yogurt. n6-n3 ratio was lower in the ewe’s milk yogurt. In conclusion, yogurt intake, from ewe’s and cow’s milk, at levels of consumption compatible with a varied diet, neither decreases nor increases plasma lipoprotein cholesterol levels in apparently healthy individuals. As ewe’s milk yogurt has a high content of macro- and micronutrients, certain target populations could benefit from its consumption. PMID:29151833

The protective effects of fermented kefir milk on azoxymethane-induced aberrant crypt formation in mice colon.

Science.gov (United States)

Melo, Aline Freitas de Paula; Mendonça, Monique Culturato Padilha; Rosa-Castro, Raquel de Mendonça

2018-06-01

Kefir is a probiotic fermented milk product produced from grains with a complex composition of bacteria and yeasts that live in a symbiotic association. Anti-proliferative, anti-inflammatory, and anti-mutagenic effects are some of the health beneficial properties of kefir grains. The present study was conducted to evaluate whether regular consumption of kefir milk would be capable of preventing the development of pre-neoplastic lesions induced by azoxymethane (AOM). Aberrant crypt foci were induced in BALB-c mice via 2 subcutaneous injections of azoxymethane (15 mg/kg) and kefir was administered by daily gavage for 8 weeks (5 ml/kg). Additionally, bacterial growth was monitored in pasteurized and ultra-high temperature (UHT) treated milk to compare different fermentation conditions. Our results showed that UHT milk presented better growth of Lactobacillus acidophilus colonies. The aberrant crypt foci were attenuated by approximately 43% (height) and 20% (width) in the kefir group compared to AOM group, suggesting that kefir treatment may contribute to prevent and control the growth of intestinal neoplastic cells. Copyright © 2018 Elsevier Ltd. All rights reserved.

Factors affecting the inactivation of the natural microbiota of milk processed by pulsed electric fields and cross-flow microfiltration.

Science.gov (United States)

Rodríguez-González, Oscar; Walkling-Ribeiro, Markus; Jayaram, Shesha; Griffiths, Mansel W

2011-08-01

Prior to processing milk and cream were standardised and homogenised. Skim milk was cross-flow microfiltered (CFMF) prior to treatment with pulsed electric fields (PEF) or high temperature short time (HTST) pasteurization. The effect of temperature of the skim milk and product composition on the efficacy of PEF treatment was determined. The electrical conductivity of the product was related to fat and solids content and increased 5% for every g/kg increase of solids and decreased by nearly 0·7% for every g/kg increase of fat. From the three microbial groups analyzed (mesophilic, coliform, and psychrotroph) in milks differences (PHTST pasteurization resulted in higher reductions in all different counts than those obtained after PEF. Increasing the skim milk temperature prior to PEF treatment to about 34°C showed equivalent reductions in microbial counts to skim milk treated at 6°C in half the time. The reductions achieved by a combination of CFMF and PEF treatments were comparable to those achieved when CFMF was combined with HTST pasteurization. A higher reduction in coliform counts was observed in homogenised products subjected to PEF than in products that were only standardised for fat content.

Functional properties of milk drinks flavored with mangaba pulp and ...

African Journals Online (AJOL)

luiz eduardo nascimento

2016-08-24

Aug 24, 2016 ... In this context, the functional properties of. *Corresponding ..... properties of fermented milk drinks. .... samples showed typical colony formation, which results .... skim milk in the presence of pectin and kappa-carrageenan.

Human milk fortification strategies for improved in-hospital growth of ...

African Journals Online (AJOL)

Practical implementation and cost- effectiveness in the ... review and critical analysis of fortification strategies of human milk for ... no published reports on the use of skim milk powder as fortifier, .... needs by analysis of maternal milk before fortification. ..... FM85 Product information leaflet for healthcare professionals. Nestle.

Effect of ceramic membrane channel geometry and uniform transmembrane pressure on limiting flux and serum protein removal during skim milk microfiltration.

Science.gov (United States)

Adams, Michael C; Hurt, Emily E; Barbano, David M

2015-11-01

Our objectives were to determine the effects of a ceramic microfiltration (MF) membrane's retentate flow channel geometry (round or diamond-shaped) and uniform transmembrane pressure (UTP) on limiting flux (LF) and serum protein (SP) removal during skim milk MF at a temperature of 50°C, a retentate protein concentration of 8.5%, and an average cross-flow velocity of 7 m·s(-1). Performance of membranes with round and diamond flow channels was compared in UTP mode. Performance of the membrane with round flow channels was compared with and without UTP. Using UTP with round flow channel MF membranes increased the LF by 5% when compared with not using UTP, but SP removal was not affected by the use of UTP. Using membranes with round channels instead of diamond-shaped channels in UTP mode increased the LF by 24%. This increase was associated with a 25% increase in Reynolds number and can be explained by lower shear at the vertices of the diamond-shaped channel's surface. The SP removal factor of the diamond channel system was higher than the SP removal factor of the round channel system below the LF. However, the diamond channel system passed more casein into the MF permeate than the round channel system. Because only one batch of each membrane was tested in our study, it was not possible to determine if the differences in protein rejection between channel geometries were due to the membrane design or random manufacturing variation. Despite the lower LF of the diamond channel system, the 47% increase in membrane module surface area of the diamond channel system produced a modular permeate removal rate that was at least 19% higher than the round channel system. Consequently, using diamond channel membranes instead of round channel membranes could reduce some of the costs associated with ceramic MF of skim milk if fewer membrane modules could be used to attain the required membrane area. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All

Computer simulation of energy use, greenhouse gas emissions, and costs for alternative methods of processing fluid milk.

Science.gov (United States)

Tomasula, P M; Datta, N; Yee, W C F; McAloon, A J; Nutter, D W; Sampedro, F; Bonnaillie, L M

2014-07-01

Computer simulation is a useful tool for benchmarking electrical and fuel energy consumption and water use in a fluid milk plant. In this study, a computer simulation model of the fluid milk process based on high temperature, short time (HTST) pasteurization was extended to include models for processes for shelf-stable milk and extended shelf-life milk that may help prevent the loss or waste of milk that leads to increases in the greenhouse gas (GHG) emissions for fluid milk. The models were for UHT processing, crossflow microfiltration (MF) without HTST pasteurization, crossflow MF followed by HTST pasteurization (MF/HTST), crossflow MF/HTST with partial homogenization, and pulsed electric field (PEF) processing, and were incorporated into the existing model for the fluid milk process. Simulation trials were conducted assuming a production rate for the plants of 113.6 million liters of milk per year to produce only whole milk (3.25%) and 40% cream. Results showed that GHG emissions in the form of process-related CO₂ emissions, defined as CO₂ equivalents (e)/kg of raw milk processed (RMP), and specific energy consumptions (SEC) for electricity and natural gas use for the HTST process alone were 37.6g of CO₂e/kg of RMP, 0.14 MJ/kg of RMP, and 0.13 MJ/kg of RMP, respectively. Emissions of CO2 and SEC for electricity and natural gas use were highest for the PEF process, with values of 99.1g of CO₂e/kg of RMP, 0.44 MJ/kg of RMP, and 0.10 MJ/kg of RMP, respectively, and lowest for the UHT process at 31.4 g of CO₂e/kg of RMP, 0.10 MJ/kg of RMP, and 0.17 MJ/kg of RMP. Estimated unit production costs associated with the various processes were lowest for the HTST process and MF/HTST with partial homogenization at $0.507/L and highest for the UHT process at $0.60/L. The increase in shelf life associated with the UHT and MF processes may eliminate some of the supply chain product and consumer losses and waste of milk and compensate for the small increases in GHG

Identification of sixteen peptides reflecting heat and/or storage induced processes by profiling of commercial milk samples.

Science.gov (United States)

Ebner, Jennifer; Baum, Florian; Pischetsrieder, Monika

2016-09-16

Peptide profiles of different drinking milk samples were examined to study how the peptide fingerprint of milk reflects processing conditions. The combination of a simple and fast method for peptide extraction using stage tips and MALDI-TOF-MS enabled the fast and easy generation and relative quantification of peptide fingerprints for high-temperature short-time (HTST), extended shelf life (ESL) and ultra-high temperature (UHT) milk of the same dairies. The relative quantity of 16 peptides changed as a function of increasing heat load. Additional heating experiments showed that among those, the intensity of peptide β-casein 196-209 (m/z 1460.9Da) was most heavily influenced by heat treatment indicating a putative marker peptide for milk processing conditions. Storage experiments with HTST- and UHT milk revealed that the differences between different types of milk samples were not only caused by the heating process. Relevant was also the proteolytic activity of enzymes during storage, which were differently influenced by the heat treatment. These results indicate that the peptide profile may be suitable to monitor processing as well as storage conditions of milk. In the present study, peptide profiling of different types of milk was carried out by MALDI-TOF-MS after stage-tip extraction and relative quantification using an internal reference peptide. Although MALDI-TOF-MS covers only part of the peptidome, the method is easy and quick and is, therefore, suited for routine analysis to address several aspects of food authenticity. Using this method, 16 native peptides were detected in milk that could be modulated by different industrial processes. Subsequent heating and storage experiments with pasteurized and UHT milk confirmed that these peptides are indeed related to the production or storage conditions of the respective products. Furthermore, the heating experiments revealed one peptide, namely the β-casein-derived sequence β-casein 196-209, which underwent

Reactions of lactose during heat treatment of milk : a quantitative study

NARCIS (Netherlands)

Berg, H.E.

1993-01-01

The kinetics of the chemical reactions of lactose during heat treatment of milk were studied. Skim milk and model solutions resembling milk were heated. Reaction products were determined and the influence of varying lactose, casein and fat concentration on the formation of these products

Children's acceptance of milk with xylitol or sorbitol for dental caries prevention

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Castillo Ramon

2005-07-01

Full Text Available Abstract Background Xylitol, a polyol sugar, has been shown to reduce dental caries when mixed with food or chewing gum. This study examines the taste acceptability of xylitol in milk as a first step toward measuring the effectiveness of xylitol in milk for the reduction of dental caries in a public health program. Methods Three different types of milk (Ultra High Temperature (UHT, powder and evaporated were tested for acceptability by 75 Peruvian children (25 per milk group, ages 4 to 7 years. Each group evaluated xylitol and sorbitol in one type of milk. In the first phase, each child was presented with a tray of four plastic cups containing 50 ml of milk with 0.021 g/ml xylitol, 0.042 g/ml xylitol, 0.042 g/ml sorbitol or no sugar. Each child was asked to taste the samples in a self-selected order. After tasting each sample, the child placed the milk cup in front of one of three cartoon faces (smile, frown or neutral representing the child's response to the taste of each sample. In the second phase, the child was asked to rank order the milk samples within each category (smile, frown or neutral. Ranks within categories were then combined to obtain a rank ordering for all the test samples. Results The ranking from best to worst for the samples across categories (UHT, powder, evaporated was xylitol (0.0.042 g/ml, sorbitol (0.042 g/ml, xylitol (0.021 g/ml and milk alone (Friedman's ANOVA. Xylitol and sorbitol were preferred over milk alone, and xylitol (0.042 g/ml was preferred to sorbitol (0.042 g/ml(p Conclusion Milk sweetened with xylitol is well accepted by Peruvian children ages 4–7 years.

Shelf life of pasteurized microfiltered milk containing 2% fat.

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Caplan, Z; Barbano, D M

2013-01-01

The goal of this research was to produce homogenized milk containing 2% fat with a refrigerated shelf life of 60 to 90 d using minimum high temperature, short time (HTST) pasteurization in combination with other nonthermal processes. Raw skim milk was microfiltered (MF) using a Tetra Alcross MFS-7 pilot plant (Tetra Pak International SA, Pully, Switzerland) equipped with Membralox ceramic membranes (1.4 μm and surface area of 2.31 m(2); Pall Corp., East Hills, NY). The unpasteurized MF skim permeate and each of 3 different cream sources were blended together to achieve three 2% fat milks. Each milk was homogenized (first stage: 17 MPa, second stage: 3 MPa) and HTST pasteurized (73.8°C for 15s). The pasteurized MF skim permeate and the 3 pasteurized homogenized 2% fat milks (made from different fat sources) were stored at 1.7 and 5.7°C and the standard plate count for each milk was determined weekly over 90 d. When the standard plate count was >20,000 cfu/mL, it was considered the end of shelf life for the purpose of this study. Across 4 replicates, a 4.13 log reduction in bacteria was achieved by MF, and a further 0.53 log reduction was achieved by the combination of MF with HTST pasteurization (73.8°C for 15s), resulting in a 4.66 log reduction in bacteria for the combined process. No containers of MF skim milk that was pasteurized after MF exceeded 20,000 cfu/mL bacteria count during 90 d of storage at 5.7°C. The 3 different approaches used to reduce the initial bacteria and spore count of each cream source used to make the 2% fat milks did not produce any shelf-life advantage over using cold separated raw cream when starting with excellent quality raw whole milk (i.e., low bacteria count). The combination of MF with HTST pasteurization (73.8°C for 15s), combined with filling and packaging that was protected from microbial contamination, achieved a refrigerated shelf life of 60 to 90 d at both 1.7 and 5.7°C for 2% fat milks. Copyright © 2013 American

Characterization of goat milk and potentially symbiotic non-fat yogurt

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Noelia Fernanda Paz

2014-09-01

Full Text Available Combining prebiotics and probiotic microorganisms improve quality in the formulation of foods. In this paper, the characteristics of goat milk and symbiotic yogurt were studied. Raw goat milk was analyzed and the skimming process was optimized. For the formulation of a potentially non-fat symbiotic yogurt made with skimmed goat milk, inulin, gelatin, sugar, and Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus casei subsp. rhamnoshus. Chemical characteristics, acceptability, and viability of lactic acid bacteria and probiotic culture were assessed. The protein and fat content of the raw milk was 2.90 and 3.56 g/100 mL, respectively. The optimum skimming process was obtained at 9,800 rpm and 4 °C for 15 minutes. The product formulated had a protein and fat content of 4.04 to 0.04 g/100 mL, good sensory properties, and acceptability of 95%. The lactic bacteria count was 9 × 10(7 CFU mL- 1, and probiotic culture count was higher than 1 × 10(6 CFU mL- 1, which guarantees their effect and capacity to survive in the digestive tract and spread in the intestine. The yogurt was stable during the 21 days of storage. Therefore, this study shows that goat milk yogurt is an adequate delivery vehicle of the probiotic culture L. casei and inulin.

INFLUENCE OF MILK FAT IN THE RESISTANCE OF Mycobacterium fortuitum TO SLOW PASTEURIZATION

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Karina Ramirez Starikoff

2016-01-01

Full Text Available ortuitum. Milk samples were divided into two portions, whole and skimmed, each part was inoculated with M. fortuitum and then distributed in tubes for quantification of the agent during pasteurization, in a water bath. As samples were diluted and plated on Lowenstein-Jensen (37 °C/5 days, the count results were expressed as log10 CFU/mL. The heat treatment reduced 4.4 log10 CFU/mL for goat whole milk (2.8% fat, 4.9 log10 CFU/mL for skim goat milk (0.3%, 3.9 log10 CFU/ml for whole bovine milk (5.9%, and 5.4 log10 CFU/mL for skim bovine milk (0.2%, without significant difference, possibly because of the low number of samples. Values of D65 °C were, respectively, 10.51 minutes, 8.61 minutes, 18.02 minutes, and 7.82 minutes and the low R2 value of the straight line equations indicated that other factors, in addition to the ones studied, influenced the heat death of the agent. The results suggest a trend of influence by fat milk, and by the animal species on the decay rate of M. fortuitum, and that pasteurization was less effective over M. fortuitum in whole bovine milk. Keywords: fat content;

46 CFR 54.25-25 - Welding of quenched and tempered steels (modifies UHT-82).

Science.gov (United States)

2010-10-01

... 46 Shipping 2 2010-10-01 2010-10-01 false Welding of quenched and tempered steels (modifies UHT-82... ENGINEERING PRESSURE VESSELS Construction With Carbon, Alloy, and Heat Treated Steels § 54.25-25 Welding of quenched and tempered steels (modifies UHT-82). (a) The qualification of welding procedures, welders, and...

Comparison of Total RNA Isolation Methods for Analysis of Immune-Related microRNAs in Market Milks.

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Oh, Sangnam; Park, Mi Ri; Son, Seok Jun; Kim, Younghoon

2015-01-01

Bovine milk provides essential nutrients, including immunologically important molecules, as the primary source of nutrition to newborns. Recent studies showed that RNAs from bovine milk contain immune-related microRNAs (miRNA) that regulate various immune systems. To evaluate the biological and immunological activity of miRNAs from milk products, isolation methods need to be established. Six methods for extracting total RNAs from bovine colostrums were adopted to evaluate the isolating efficiency and expression of miRNAs. Total RNA from milk was presented in formulation of small RNAs, rather than ribosomal RNAs. Column-combined phenol isolating methods showed high recovery of total RNAs, especially the commercial columns for biofluid samples, which demonstrated outstanding efficiency for recovering miRNAs. We also evaluated the quantity of five immune-related miRNAs (miR-93, miR-106a, miR-155, miR-181a, miR-451) in milk processed by temperature treatments including low temperature for long time (LTLT, 63℃ for 30 min)-, high temperature for short time (HTST, 75℃ for 15 s)-, and ultra heat treatment (UHT, 120-130℃ for 0.5-4 s). All targeted miRNAs had significantly reduced levels in processed milks compared to colostrum and raw mature milk. Interestingly, the amount of immune-related miRNAs from HTST milk was more resistant than those of LTLT and UHT milks. Our present study examined defined methods of RNA isolation and quantification of immune-specific miRNAs from small volumes of milk for use in further analysis.

Reduction of protease activity in milk by continuous flow high-intensity pulsed electric field treatments.

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Bendicho, S; Barbosa-Cánovas, G V; Martín, O

2003-03-01

High-intensity pulsed electric field (HIPEF) is a non-thermal food processing technology that is currently being investigated to inactivate microorganisms and certain enzymes, involving a limited increase of food temperature. Promising results have been obtained on the inactivation of microbial enzymes in milk when suspended in simulated milk ultrafiltrate. The aim of this study was to evaluate the effectiveness of continuous HIPEF equipment on inactivating a protease from Bacillus subtilis inoculated in milk. Samples were subjected to HIPEF treatments of up to 866 micros of squared wave pulses at field strengths from 19.7 to 35.5 kV/cm, using a treatment chamber that consisted of eight colinear chambers connected in series. Moreover, the effects of different parameters such as pulse width (4 and 7 micros), pulse repetition rates (67, 89, and 111 Hz), and milk composition (skim and whole milk) were tested. Protease activity decreased with increased treatment time or field strength and pulse repetition rate. Regarding pulse width, no differences were observed between 4 and 7 micros pulses when total treatment time was considered. On the other hand, it was observed that milk composition affected the results since higher inactivation levels were reached in skim than in whole milk. The maximum inactivation (81%) was attained in skim milk after an 866-micros treatment at 35.5 kV/cm and 111 Hz.

Theory of Reasoned Action predicts milk consumption in women.

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Brewer, J L; Blake, A J; Rankin, S A; Douglass, L W

1999-01-01

To determine the factors influencing the consumption or avoidance of milk in women. One hundred women completed food frequency questionnaires and a milk attitudes questionnaire framed within the Theory of Reasoned Action and performed sensory evaluations of different milk samples. Differences among milk types were assessed using 2-way analysis of variance and least-significant-difference mean comparison procedures. Correlation and multiple regression analyses, and standardized partial regression coefficients, were used to determine the contribution of each component of the model in predicting behavior. Mean age of the 100 subjects was 39 years (range = 20-70 years). Milk consumption among subjects was low; 23 subjects indicated that they seldom or never drank milk. Data from the dairy frequency questionnaire showed that the primary milk for 42%, 36%, 27%, and 18% of the milk drinkers was skim, 2%, 1%, and whole, respectively (subjects could indicate more than 1 type of milk consumed). The Theory of Reasoned Action indicated that health and familiarity belief items were most associated with attitudes toward milk consumption. Skim milk had significantly lower scores for taste and texture belief items than 1%, 2%, and whole milk (P reasons other than beliefs about taste and texture or actual sensory preference. This study identifies important factors contributing to milk consumption such as beliefs, attitudes, and sensory evaluation, which can be used to develop a specific framework in which to examine other components of milk consumption behavior.

Voltamperometric Discrimination of Urea and Melamine Adulterated Skimmed Milk Powder

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Eduardo Cortón

2012-09-01

Full Text Available Nitrogen compounds like urea and melamine are known to be commonly used for milk adulteration resulting in undesired intoxication; a well-known example is the Chinese episode occurred in 2008. The development of a rapid, reliable and economic test is of relevance in order to improve adulterated milk identification. Cyclic voltammetry studies using an Au working electrode were performed on adulterated and non-adulterated milk samples from different independent manufacturers. Voltammetric data and their first derivative were subjected to functional principal component analysis (f-PCA and correctly classified by the KNN classifier. The adulterated and non-adulterated milk samples showed significant differences. Best results of prediction were obtained with first derivative data. Detection limits in milk samples adulterated with 1% of its total nitrogen derived from melamine or urea were as low as 85.0 mg·L⁻¹ and 121.4 mg·L⁻¹, respectively. We present this method as a fast and robust screening method for milk adulteration analysis and prevention of food intoxication.

Cryo-transmission electron tomography of native casein micelles from bovine milk

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Trejo, R.; Dokland, T.; Jurat-Fuentes, J.; Harte, F.

2013-01-01

Caseins are the principal protein components in milk and an important ingredient in the food industry. In liquid milk, caseins are found as micelles of casein proteins and colloidal calcium nanoclusters. Casein micelles were isolated from raw skim milk by size exclusion chromatography and suspended in milk protein-free serum produced by ultrafiltration (molecular weight cut-off of 3 kDa) of raw skim milk. The micelles were imaged by cryo-electron microscopy and subjected to tomographic reconstruction methods to visualize the 3-dimensional and internal organization of native casein micelles. This provided new insights into the internal architecture of the casein micelle that had not been apparent from prior cryo-transmission electron microscopy studies. This analysis demonstrated the presence of water-filled cavities (~20 to 30 nm in diameter), channels (diameter greater than ~5 nm), and several hundred high-density nanoclusters (6 to 12 nm in diameter) within the interior of the micelles. No spherical protein submicellar structures were observed. PMID:22118067

Detailed fatty acid profile of milk, cheese, ricotta and by products, from cows grazing summer highland pastures.

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Bergamaschi, Matteo; Bittante, Giovanni

2017-08-01

In this research two-dimensional GC was used to analyse, for the first time, the detailed fatty acid (FA) profiles of 11 dairy matrices: raw milk (evening whole, evening partially skimmed, morning whole, and vat milk), cream, fresh cheese, whey, ricotta, scotta, 6- and 12-month-ripened cheeses, obtained across artisanal cheese- and ricotta-making trials carried out during the summer period while cows were on highland pastures. Samples were collected during 7 cheese- and ricotta-making procedures carried out at 2-week intervals from bulk milk to study possible differences in the transfer and modification of FA. Compared with morning milk, evening milk had fewer de novo synthetised FA. The detailed FA profile of partially skimmed milk differed little from that of evening whole milk before skimming, but the cream obtained differed from partially skimmed milk and from fresh cheese in about half the FA, due mainly to higher contents of all de novo FA, and lower contents of n-3 and n-6 FA. Fresh cheese and whey had similar FA profiles. The ricotta manufacturing process affected the partition of FA between ricotta and scotta, the FA profile of the latter differing in terms of groups and individual FA from the former, whereas ricotta and fresh cheese had similar composition of FA. In general, there was an increase in medium-chain saturated FA, and a decrease in many polyunsaturated FA during the first 6 months of ripening, but not during the second 6 months. Two-dimensional GC yielded a very detailed and informative FA profile on all the 11 dairy products and by-products analysed.

Rapid and quantitative detection of the microbial spoilage in milk using Fourier transform infrared spectroscopy and chemometrics.

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Nicolaou, Nicoletta; Goodacre, Royston

2008-10-01

Microbiological safety plays a very significant part in the quality control of milk and dairy products worldwide. Current methods used in the detection and enumeration of spoilage bacteria in pasteurized milk in the dairy industry, although accurate and sensitive, are time-consuming. FT-IR spectroscopy is a metabolic fingerprinting technique that can potentially be used to deliver results with the same accuracy and sensitivity, within minutes after minimal sample preparation. We tested this hypothesis using attenuated total reflectance (ATR), and high throughput (HT) FT-IR techniques. Three main types of pasteurized milk - whole, semi-skimmed and skimmed - were used and milk was allowed to spoil naturally by incubation at 15 degrees C. Samples for FT-IR were obtained at frequent, fixed time intervals and pH and total viable counts were also recorded. Multivariate statistical methods, including principal components-discriminant function analysis and partial least squares regression (PLSR), were then used to investigate the relationship between metabolic fingerprints and the total viable counts. FT-IR ATR data for all milks showed reasonable results for bacterial loads above 10(5) cfu ml(-1). By contrast, FT-IR HT provided more accurate results for lower viable bacterial counts down to 10(3) cfu ml(-1) for whole milk and, 4 x 10(2) cfu ml(-1) for semi-skimmed and skimmed milk. Using FT-IR with PLSR we were able to acquire a metabolic fingerprint rapidly and quantify the microbial load of milk samples accurately, with very little sample preparation. We believe that metabolic fingerprinting using FT-IR has very good potential for future use in the dairy industry as a rapid method of detection and enumeration.

Comparing the effect of homogenization and heat processing on the properties and in vitro digestion of milk from organic and conventional dairy herds.

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Van Hekken, D L; Tunick, M H; Ren, D X; Tomasula, P M

2017-08-01

We compared the effects of homogenization and heat processing on the chemical and in vitro digestion traits of milk from organic and conventional herds. Raw milk from organic (>50% of dry matter intake from pasture) and conventional (no access to pasture) farms were adjusted to commercial whole and nonfat milk fat standards, and processed with or without homogenization, and with high-temperature-short-time or UHT pasteurization. The milk then underwent in vitro gastrointestinal digestion. Comparison of milk from organic and conventional herds showed that the milks responded to processing in similar ways. General composition was the same among the whole milk samples and among the nonfat milk samples. Protein profiles were similar, with intact caseins and whey proteins predominant and only minor amounts of peptides. Whole milk samples from grazing cows contained higher levels of α-linolenic (C18:3), vaccenic (C18:1 trans), and conjugated linoleic acids, and lower levels of palmitic (C16:0) and stearic (C18:0) acids than samples from nongrazing cows. Processing had no effect on conjugated linoleic acid and linolenic acid levels in milk, although homogenization resulted in higher levels of C8 to C14 saturated fatty acids. Of the 9 volatile compounds evaluated, milk from grazing cows contained lower levels of 2-butanone than milk from nongrazing cows, and milk from both farms showed spikes for heptanal in UHT samples and spikes for butanoic, octanoic, nonanoic, and N-decanoic acids in homogenized samples. At the start of in vitro digestion, nonfat raw and pasteurized milk samples formed the largest acid clots, and organic milk clots were larger than conventional milk clots; UHT whole milk formed the smallest clots. Milk digests from grazing cows had lower levels of free fatty acids than digests from nongrazing cows. In vitro proteolysis was similar in milk from both farms and resulted in 85 to 95% digestibility. Overall, milk from organic/grass-fed and conventional

Encapsulation in alginate-skim milk microspheres improves viability of Lactobacillus bulgaricus in stimulated gastrointestinal conditions.

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Pan, Ling-Xia; Fang, Xiu-Juan; Yu, Zhen; Xin, Yang; Liu, Xiao-Ying; Shi, Lu-E; Tang, Zhen-Xing

2013-05-01

Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus) was encapsulated in alginate-skim milk microspheres. Characteristics of encapsulated L. bulgaricus, such as pH stability, bile stability, storage stability and release property, were studied in this paper. The viability of free L. bulgaricus was not observed after 1 min in simulated gastric fluids (SGF) at pH 2.5 or 2.0. Compared with that of free L. bulgaricus, the viability of encapsulated L. bulgaricus only decreased 0.7 log CFU/g and 2 log CFU/g after 2.0 h incubation in SGF at pH 2.5 and pH 2.0, respectively. L. bulgaricus was also sensitive to bile solution. The viability of free L. bulgaricus was fully lost after 1 h incubation in 1 and 2% bile solution, while the viability of encapsulated L. bulgaricus was only lost 2 log CFU/g and 2.6 log CFU/g in 1 and 2% bile solution at the same time, respectively. Encapsulated L. bulgaricus could be completely released from microspheres in simulated intestinal fluid (pH 6.8) within 2 h. The viability of encapsulated L. bulgaricus retained around 8 log CFU/g when stored at 4°C for 30 days. The current encapsulation technique enables a large proportion of L. bulgaricus to remain good bioactive in a simulated gastrointestinal tract environment.

EFFECT OF DIFFERENT CRYOPROTECTIVE AGENTS ON SKIM MILK AND DIMITROPOULUS EXTENDER FOR STALLION SEMEN CRYOPRESERVATION

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R.I. Arifiantini

2014-10-01

Full Text Available s to assess different CPAs on stallion semen cryopreservation. Skim milk (SM and Dimitropoulos(DV were the extenders used in this study; each was added by glycerol (Gly, combination of ethyleneglycol-glycerol (EG+Gly or dimethilformamide (DMF. Each semen sample was evaluated and dividedequally into six tubes; semen in the three tubes was diluted 1:1 with (SM, while in the remaining tubesthe semen was diluted 1:1 by DV. After being diluted, all tubes were centrifuged at 1006xg for 10minutes. The supernatan discarded, the pellet was rediluted by SM trehalosa or DV trehalose, and addedby G, EG+Gly, or DMF to reach the final sperm concentration of 200x106/ml. The extended semen wasindividually packed in 0.3 ml minitube, equilibrated at 4oC for 2 hours, frozen in liquid nitrogen vaporfor 10 minutes, and then was stored in liquid nitrogen container at -196 oC. After 24 hours, the semenwas thawed at 37 oC for 30 second. There were no significantly different (p>0.05 on the percentages ofmotile and viable sperm in SMT (21.7% and 43.4%, respectively compared with those extended withDV T extender (26.9% and 50.8%, respectively. DMF demonstrated better results as CPA compared tothe others; and DVTDMF combination had the best protection during cryopreservation in this study.

Bioelectrical impedance analysis of bovine milk fat

Science.gov (United States)

Veiga, E. A.; Bertemes-Filho, P.

2012-12-01

Three samples of 250ml at home temperature of 20°C were obtained from whole, low fat and fat free bovine UHT milk. They were analysed by measuring both impedance spectra and dc conductivity in order to establish the relationship between samples related to fat content. An impedance measuring system was developed, which is based on digital oscilloscope, a current source and a FPGA. Data was measured by the oscilloscope in the frequency 1 kHz to 100 kHz. It was showed that there is approximately 7.9% difference in the conductivity between whole and low fat milk whereas 15.9% between low fat and free fat one. The change of fatness in the milk can be significantly sensed by both impedance spectra measurements and dc conductivity. This result might be useful for detecting fat content of milk in a very simple way and also may help the development of sensors for measuring milk quality, as for example the detection of mastitis.

Bioelectrical impedance analysis of bovine milk fat

Energy Technology Data Exchange (ETDEWEB)

Veiga, E A; Bertemes-Filho, P [Department of Electrical Eng., State University of Santa Catarina, Joinville (Brazil)

2012-12-20

Three samples of 250ml at home temperature of 20 Degree-Sign C were obtained from whole, low fat and fat free bovine UHT milk. They were analysed by measuring both impedance spectra and dc conductivity in order to establish the relationship between samples related to fat content. An impedance measuring system was developed, which is based on digital oscilloscope, a current source and a FPGA. Data was measured by the oscilloscope in the frequency 1 kHz to 100 kHz. It was showed that there is approximately 7.9% difference in the conductivity between whole and low fat milk whereas 15.9% between low fat and free fat one. The change of fatness in the milk can be significantly sensed by both impedance spectra measurements and dc conductivity. This result might be useful for detecting fat content of milk in a very simple way and also may help the development of sensors for measuring milk quality, as for example the detection of mastitis.

Bioelectrical impedance analysis of bovine milk fat

International Nuclear Information System (INIS)

Veiga, E A; Bertemes-Filho, P

2012-01-01

Three samples of 250ml at home temperature of 20°C were obtained from whole, low fat and fat free bovine UHT milk. They were analysed by measuring both impedance spectra and dc conductivity in order to establish the relationship between samples related to fat content. An impedance measuring system was developed, which is based on digital oscilloscope, a current source and a FPGA. Data was measured by the oscilloscope in the frequency 1 kHz to 100 kHz. It was showed that there is approximately 7.9% difference in the conductivity between whole and low fat milk whereas 15.9% between low fat and free fat one. The change of fatness in the milk can be significantly sensed by both impedance spectra measurements and dc conductivity. This result might be useful for detecting fat content of milk in a very simple way and also may help the development of sensors for measuring milk quality, as for example the detection of mastitis.

Physico-chemical and organoleptic comparison of buffalo, cow and goat milk and their yogurt samples

Energy Technology Data Exchange (ETDEWEB)

Ahmed, N.; Elahi, S. [Kinnaird College for Women, Lahore (Pakistan). Dept. of Biotechnology

2014-09-15

The physico-chemical and organoleptic properties of buffalo, cow and goat milk and their respective yogurt samples were analyzed. Milk samples, 200ml each, were inoculated with sucrose, skimmed milk powder, carboxymethyl cellulose (CMC) along with varying concentrations of starter culture and incubated at 45 degree C for 5 hours for yogurt preparation. The physico-chemical parameters studied were pH, tritable acidity, ash, moisture, fat, solid-non fat, total solids, crude protein, specific gravity and total energy, whereas the organoleptic analysis included texture, taste, colour and odor. Results revealed that commercial starter culture, sucrose, CMC and skimmed milk powder, in the concentrations of 0.05%, 0.5%, 0.075% and 0.5% respectively, was the best composition for fermentation. The milk and yogurt of buffalo was found to be physico-chemically and organoleptically superior. However, results showed that goat milk and yogurt could be a valuable substitute, especially in comparison to cow milk and yogurt. goat, milk, yogurt, physico-chemical analysis, organoleptic analysis, carboxymethyl cellulose. (author)

Physico-chemical and organoleptic comparison of buffalo, cow and goat milk and their yogurt samples

International Nuclear Information System (INIS)

Ahmed, N.; Elahi, S.

2014-01-01

The physico-chemical and organoleptic properties of buffalo, cow and goat milk and their respective yogurt samples were analyzed. Milk samples, 200ml each, were inoculated with sucrose, skimmed milk powder, carboxymethyl cellulose (CMC) along with varying concentrations of starter culture and incubated at 45 degree C for 5 hours for yogurt preparation. The physico-chemical parameters studied were pH, tritable acidity, ash, moisture, fat, solid-non fat, total solids, crude protein, specific gravity and total energy, whereas the organoleptic analysis included texture, taste, colour and odor. Results revealed that commercial starter culture, sucrose, CMC and skimmed milk powder, in the concentrations of 0.05%, 0.5%, 0.075% and 0.5% respectively, was the best composition for fermentation. The milk and yogurt of buffalo was found to be physico-chemically and organoleptically superior. However, results showed that goat milk and yogurt could be a valuable substitute, especially in comparison to cow milk and yogurt. goat, milk, yogurt, physico-chemical analysis, organoleptic analysis, carboxymethyl cellulose. (author)

Atividade de plasmina e plasminogênio no leite longa vida com alta e baixa contagem de células somáticas durante o armazenamento Activity of plasmin and plasminogen in ultra high temperature milk with high and low somatic cell counts during storage

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Carlos Humberto Corassin

2010-12-01

Full Text Available O objetivo deste estudo foi avaliar o efeito da contagem de células somáticas (CCS do leite na atividade de plasmina e plasminogênio durante o período de armazenamento do leite longa vida integral. Os leites crus foram categorizados em grupos de CCS de baixa (342.000-487.000 células mL-1 e alta contagem (603.000-808.000 células mL-1. Dois lotes de leite longa vida em cada categoria de CCS foram analisados para determinação de plasmina e plasminogênio após 10, 30, 60, 90 e 120 dias de armazenamento em temperatura ambiente. Para a fabricação do leite longa vida, o leite cru foi submetido à pasteurização rápida seguida da esterilização industrial do leite por injeção de vapor pelo método direto e embalagem asséptica do produto. A CCS não apresentou efeitos sobre as características físico-químicas do leite cru, e nem sobre a atividade de plasmina e plasminogênio nos leites cru e longa vida, armazenados por 120 dias. Entretanto, independentemente da CCS, a atividade de plasmina e plasminogênio aumentou no leite longa vida ao longo do armazenamento, indicando a possibilidade de aumento da proteólise no produto durante sua vida de prateleira.This study aimed to evaluate the effect of somatic cell counts (SCC in milk on plasmin and plasminogen activities of ultra high temperature (UHT milk during storage. Raw milks were categorized in SCC groups of low (342,000-487,000 cells mL-1 and high cells (603,000-808,000 cells mL-1. Two replicates of UHT milks within each SCC category were analyzed for plasmin and plasminogen activities after 10, 30, 60, 90 and 120 days of storage at room temperature. For manufacture of UHT milk, raw milk was pasteurized and sterilized by direct vapor injection process, followed by aseptic packaging. SCC had no effect on physical-chemical characteristics of raw milk, and on plasmin or plasminogen activities in raw and UHT milks during 120 days of storage. However, independently of the SCC in raw milk

Fate of leptophos residues in milk products

International Nuclear Information System (INIS)

Zayed, S.M.A.D.; Mohammed, S.I.

1981-01-01

The fate of leptophos residues in various milk products was studied using 14 C-phenyl labelled leptophos. Milk products were prepared from milk fortified with the radioactive insecticide by methods simulating those used in industry. The highest leptophos level was found in butter and the lowest in skim milk and whey. Analysis of the radioactive residues in all products showed the presence of leptophos alone. A trace of the oxon could be detected in whey. The results obtained in this investigation indicated that processing of milk did not affect the nature of leptophos to any appreciable extent. (author)

Behavior of Arcobacter butzleri and Arcobacter cryaerophilus in ultrahigh-temperature, pasteurized, and raw cow's milk under different temperature conditions.

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Giacometti, Federica; Serraino, Andrea; Pasquali, Frederique; De Cesare, Alessandra; Bonerba, Elisabetta; Rosmini, Roberto

2014-01-01

The growth and survival of Arcobacter butzleri and Arcobacter cryaerophilus in milk were investigated at different storage temperatures. Three strains of each Arcobacter species were inoculated into ultrahigh-temperature (UHT), pasteurized, and raw cow's milk and stored at 4, 10, and 20°C for 6 days. The survival of Arcobacter spp. during storage was evaluated by a culture method. Results clearly showed that A. butzleri and A. cryaerophilus remained viable in milk when stored at 4°C and 10°C for a period of 6 days. When UHT and pasteurized milk were stored at 20°C, the A. butzleri count increased, with a longer lag-phase in pasteurized milk, whereas the A. cryaerophilus count increased in the first 48 h and then rapidly decreased to below the detection limit on the sixth storage day. When raw milk was stored at 20°C, the A. butzleri and A. cryaerophilus counts decreased from the first day of storage and no viable bacteria were recovered on the last day of storage. Generally, A. butzleri displayed a significantly better growth and survival capacity than A. cryaerophilus in milk. The present study is the first to assess the survival and/or growth of A. butzleri and A. cryaerophilus in milk. The evidence suggests that in case of primary contamination of milk or secondary contamination due to postprocessing contamination, milk can act as a potential source of Arcobacter infection in humans and could have public health implications, especially for raw milk consumption.

Identification of milk origin and process-induced changes in milk by stable isotope ratio mass spectrometry.

Science.gov (United States)

Scampicchio, Matteo; Mimmo, Tanja; Capici, Calogero; Huck, Christian; Innocente, Nadia; Drusch, Stephan; Cesco, Stefano

2012-11-14

Stable isotope values were used to develop a new analytical approach enabling the simultaneous identification of milk samples either processed with different heating regimens or from different geographical origins. The samples consisted of raw, pasteurized (HTST), and ultrapasteurized (UHT) milk from different Italian origins. The approach consisted of the analysis of the isotope ratio of δ¹³C and δ¹⁵N for the milk samples and their fractions (fat, casein, and whey). The main finding of this work is that as the heat processing affects the composition of the milk fractions, changes in δ¹³C and δ¹⁵N were also observed. These changes were used as markers to develop pattern recognition maps based on principal component analysis and supervised classification models, such as linear discriminant analysis (LDA), multivariate regression (MLR), principal component regression (PCR), and partial least-squares (PLS). The results give proof of the concept that isotope ratio mass spectroscopy can discriminate simultaneously between milk samples according to their geographical origin and type of processing.

Efficacy of Multiple Micronutrients Fortified Milk Consumption on Iron Nutritional Status in Moroccan Schoolchildren

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Imane El Menchawy

2015-01-01

Full Text Available Iron deficiency constitutes a major public health problem in Morocco, mainly among women and children. The aim of our paper is to assess the efficacy of consumption of multiple micronutrients (MMN fortified milk on iron status of Moroccan schoolchildren living in rural region. Children (N=195, aged 7 to 9 y, were recruited from schools and divided into two groups: the nonfortified group (NFG received daily a nonfortified Ultra-High-Temperature (UHT milk and the fortified group received (FG daily UHT milk fortified with multiple micronutrients including iron sulfate. Blood samples were collected at baseline (T0 and after 9 months (T9. Hemoglobin (Hb was measured in situ by Hemocue device; ferritin and C Reactive Protein were assessed in serum using ELISA and nephelometry techniques, respectively. Results were considered significant when the p value was <0.05. At T9 FG showed a reduction of iron deficiency from 50.9% to 37.2% (p=0.037. Despite the low prevalence of iron deficiency anemia (1.9%; more than 50% of children in our sample suffered from iron deficiency at baseline. The consumption of fortified milk reduced the prevalence of iron deficiency by 27% in schoolchildren living in high altitude rural region of Morocco. Clinical Trial Registration. Our study is registered in the Pan African Clinical Trial Registry with the identification number PACTR201410000896410.

Study on the production and quality improvement of soft unripened cheese made from buffalo milk as compared with camel milk

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A.A. Farooq

2010-02-01

Full Text Available The study was carried out to produce and improve the quality of soft unripened cheese made from buffalo milk as compared to cheese made from camel milk using conventional cheese-making technique. Before making cheese all the milk samples were skimmed and analyzed for their physico-chemical composition. Mean values for pH, acidity, specific gravity, total solids, SNF, fat percentages of raw and skimmed camel milk samples, respectively were 6.87±0.03 and 6.87±0.04, 0.17±0.01 and 0.18±0.01, 1.015±0.001 and 1.023±0.001, 11.69±0.33 and 7.93±0.27, 7.59±0.26 and 7.64±0.26, 4.09±0.36 and 0.29±0.08, and total protein, casein, lactose, ash and chlorides percentages of raw and skimmed milk samples respectively were 3.16±0.20 and 3.56±0.41, 2.21 ±0.23 and 1.67±0.11, 3.48±0.27 and 3.14±0.29, 0.94±0.03 and 0.93±0.07, and 0.26±0.01 and 0.25±0.01, whereas the mean values of buffalo raw milk were 6.53, 0.17%, 1.032, 15.78%, 9.23%, 6.55%, 5.35%, 4.01%, 3.24%, 0.64%, 0.07%, and skimmed milk were 6.55, 0.18%,1.035, 10.27%, 10.12%,0.15%, 4.80%, 3.38%, 4.74%, 0.49% and 0.078% respectively. The cheese samples were analyzed for their physico-chemical properties. The mean values for pH was (5.23± 0.13, acidity in terms of lactic acid (1.01± 0.23%, total solids (29.54±0.39%, solids not fat (28.66± 0.33%, fat (0.88±0.19%, total proteins(23.14±0.42%, casein(17.57±0.68%, ash(2.15±0.14% and chloride contents(0.67± 0.08% whereas the values of physico-chemical quality of soft unripened cheese made from buffalo milk for pH, acidity, total solids, SNF, fat, total protein, casein, ash and chlorides percentages were respectively 5.47, 0.45, 30.79, 30.49, 0.3, 23.44, 17.41, 1.65,0.355. Trial 1 yielded the highest percentage (7.68 of cheese followed by Trial 2 (7.38, Trial 3 (7.22 and Trial 5 (5.68. While Trial 4 yielded the lowest percentage (5.49. Whereas cheese yielded from buffalo milk was 12.22 %. Samples from each trial were presented to the

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

Science.gov (United States)

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

2015-09-01

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

Effects of ethanolic Chavill extract on growth of lactobacillus and salmonella bacteria, in skimmed milk and imaging gastric-intestine media in vitro

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R naghiha

2015-08-01

Full Text Available Introduction & aim: To achieve high performance and health, it’s better to use additives in the human diet which have beneficial effects on good bacteria and damaging effect on the harmful bacteria. For this purpose, effects of Chavill extract on growth, viability and death of lactobacillus and salmonella, in skimmed milk and imaging gastric-intestine media were studied in vitro conditions. Methods: This study was investigated in two completely randomized experiments with three levels of Chavill extract. In the first experiment, ability of the Chavill extract in Skim Milk medium was examined to survey survival, proliferation and death of beneficial and pathogenic gut bacteria. The second experiment which was down in the simulation of simulated gastric juice and simulated small intestine juice, the effect of Chavill extract on survival, proliferation and death of the bacteria were investigated. Treatments in both of experiments were three levels of Chavill extract (0, 1, and 3 % for three probiotic bacteria species. Data were analyzed with SAS 9.1 software and their means were compared by Duncan’s Multiple Range test at a significance level of 5 %. Results: By increasing of Chavill extract concentration to 1%, probiotic bacterial counts significantly increase compared to control treatment and the differences were significant and the count of Salmonella typhimurium difference with control significantly decreased. Using 3% Chavill extract compared to 1% extract, increased number of Lactobacillus acidophilus and Lactobacillus plantarum, decreased number of Lactobacillus casei, inhibit growth of Salmonella typhimurium bacterium and block growth of this bacterium. The second experiment on simulated gastric juice showed that numbers of Lactobacillus acidophilus and Lactobacillus plantarum bacteria increased and Lactobacillus casei and Salmonella typhimurium decreased. Also, findings of bacterial survival on simulated small intestine juice showed

Application of multi attribute failure mode analysis of milk production using analytical hierarchy process method

Science.gov (United States)

Rucitra, A. L.

2018-03-01

Pusat Koperasi Induk Susu (PKIS) Sekar Tanjung, East Java is one of the modern dairy industries producing Ultra High Temperature (UHT) milk. A problem that often occurs in the production process in PKIS Sekar Tanjung is a mismatch between the production process and the predetermined standard. The purpose of applying Analytical Hierarchy Process (AHP) was to identify the most potential cause of failure in the milk production process. Multi Attribute Failure Mode Analysis (MAFMA) method was used to eliminate or reduce the possibility of failure when viewed from the failure causes. This method integrates the severity, occurrence, detection, and expected cost criteria obtained from depth interview with the head of the production department as an expert. The AHP approach was used to formulate the priority ranking of the cause of failure in the milk production process. At level 1, the severity has the highest weight of 0.41 or 41% compared to other criteria. While at level 2, identifying failure in the UHT milk production process, the most potential cause was the average mixing temperature of more than 70 °C which was higher than the standard temperature (≤70 ° C). This failure cause has a contributes weight of 0.47 or 47% of all criteria Therefore, this study suggested the company to control the mixing temperature to minimise or eliminate the failure in this process.

Influence of soybean and corn gluten proteins as substitutes for milk protein in milk replacers on growth, liver and thyroid functions in buffalo calves

International Nuclear Information System (INIS)

Abdelaal, A.E.; EL-Ashry, M.A.; Ibrahim, I.I.; Fekry, A.E.; Elwan, K.M.

1991-01-01

Twenty suckling buffalo calves (3 weeks old) were allotted to four nutritional groups: Control group, fed 100% skim milk based replacer (Group a); and in the other three groups 50% of milk protein was substituted by american soybean flour (Group B) Egyptian soybean meal (Group C) and corn gluten (Group D). Fat was added to all replacers at the rate of 20% on dry basis. Calf starter and hay were offered ad libitum with the liquid diets from the fourth week. Body weight was recorded weekly. Serum proteins, cholesterol, T 4, T 3, and the enzymic activities of GOT, GPT and alkaline phosphatase were determined at 6, 9 and 12 weeks of age. The use of american soybean and corn gluten proteins resulted, approximately, in the same body weight gain as in skim milk fed group (A), indicating that whole milk can be reserved from human consumption and the calves can be reared on milk replacers containing plant proteins. Substitution of milk protein with soybean and corn gluten protein resulted in a significant increase in each of serum globulins, A/G ratio and cholesterol, significant decrease in serum total proteins and GPT activity, and no change in growth rate and thyroid function

Espermatozoides caprinos criopreservados em meio à base de leite desnatado acrescido de glutationa reduzida Goat spermatozoa after freezing in skimmed-milk extender supplemented with reduced glutathione

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Adriana Trindade Soares

2011-11-01

Full Text Available Visando avaliar o efeito da adição de glutationa reduzida (GSH ao diluente de congelação de sêmen caprino à base de leite desnatado, utilizou-se sêmen de cinco reprodutores Boer. Após colheita e avaliação, procedeu-se à formação do pool dos ejaculados e diluição em leite desnatado e glicerol 7%, acrescido de antioxidantes: G1 Controle; G2 GSH 2mM mL-1; G3 GSH 5mM mL-1 e G4 GSH 7mM mL-1. As amostras foram congeladas em palhetas (0,25mL e armazenadas a -196°C. Após descongelação, avaliou-se a integridade de membrana plasmática (iMP e acrossomal (iAc, potencial de membrana mitocondrial (PMM, cinética e ultraestrutura. Os grupos Controle e GSH (2, 5 e 7mM mL-1 não diferiram (P>0,05 em iMP, iAc, PMM e cinética. Na análise ultraestrutural, os porcentuais de membrana plasmática (cabeça e cauda e acrossoma íntegros não diferiram (P>0,05 entre grupos. Todavia, o grupo Controle apresentou maior porcentual (PAiming to evaluate in vitro effect of different concentrations of glutathione reduced (GSH in skimmed-milk and glycerol 7% it was used semen from five Boer bucks. After collect and evaluation, a pool of samples was diluted in skimmed-milk and glycerol 7% plus antioxidant: G1 Control; G2 GSH 2mM mL-1; G3 GSH 5mM mL-1 and G4 GSH 7mM mL-1. Samples were frozen in straws (0.25mL and stored at -196°C. After thawing, samples were subjected to integrity of the plasma membrane (iMP and acrosomal (iAc, mitochondrial membrane potential (MMP, kinematic and ultrastructure analysis. Control and GSH (2, 5 and 7mM mL-1 groups did no differ (P>0.05 in iMP, iAc, PMM and kinematic parameters. In the ultrastructural analysis, percentages of acrosome and plasma membrane (tail and head region intact did not differ (P>0.05 between groups. However, Control group had higher percentage (P<0.05 of gametes with intact axonemes than those of GSH (2, 5 and 7mM mL-1 groups. Higher percentage (P<0.05 of sperms with intact mitochondrias were observed on

Antioxidative properties of milk protein preparations fermented by Polish strains of Lactobacillus helveticus.

Science.gov (United States)

Skrzypczak, Katarzyna W; Gustaw, Waldemar Z; Jabłońska-Ryś, Ewa D; Michalak-Majewska, Monika; Sławińska, Aneta; Radzki, Wojciech P; Gustaw, Klaudia M; Waśko, Adam D

2017-01-01

The increasing significance of food products containing substances with antioxidative activi- ties is currently being observed. This is mainly due to the fact that pathogenic changes underlying some diseases are related to the carcinogenic effects of free radicals. Antioxidative compounds play an important role in supporting and enhancing the body’s defense mechanisms, which is useful in preventing some civili- zation diseases. Unfortunately, it has been already proved that some synthetic antioxidants pose a potential risk in vivo. Therefore, antioxidant compounds derived from a natural source are extremely valuable. Milk is a source of biologically active precursors, which when enclosed in structural protein sequences are inactive. The hydrolysis process, involving bacterial proteolytic enzymes, might release biopeptides that act in various ways, including having antioxidant properties. The objective of this study was to determine the antioxidant properties of milk protein preparations fermented by Polish strains of L. helveticus. The research also focused on evaluating the dynamics of milk acidification by these strains and analyzing the textural properties of the skim milk fermented products obtained. The research studied Polish strains of L. helveticus: B734, 141, T80 and T105, which have not yet been used industrially. The antioxidant properties of 1% (w/v) solutions of milk protein preparations (skim milk powder, caseinoglycomacropeptide and α-lactoalbumin) fermented by these strains were determined by neutralizing the free radicals with 2,2-diphenyl-1-picrylhydrazyl (DPPH˙). Moreover, solutions of skim milk powder (SMP) fermented by the microorganisms being tested were analyzed on gel electrophoresis (SDS-PAGE). The dynamics of milk acidification by these microorganisms was also analyzed L. helveticus strains were used to prepare fermented regenerated skim milk products that were subjected to texture profile analysis (TPA) performed using a TA-XT2i

The distribution of environmental contaminants and pharmaceuticals among skim milk, milk fat, curd, whey, and milk protein fractions through milk processing

Science.gov (United States)

Twenty-seven environmental contaminants and pharmaceuticals encompassing a wide range of physicochemical properties were utilized to determine the effects of milk processing on xenobiotic distribution among milk fractions. Target compounds included radiolabeled antibiotics [ciprofloxacin (CIPR), cl...

The effect of carbohydrates in milk on the absorption of calcium by postmenopausal women

International Nuclear Information System (INIS)

Schuette, S.A.; Yasillo, N.J.; Thompson, C.M.

1991-01-01

The purpose of this investigation was to determine if the presence of carbohydrate in milk, either lactose or its hydrolysis products, enhance the bioavailability of calcium (Ca) in milk. Two studies were performed. In study A, fractional Ca absorption was measured in 11 lactose-tolerant postmenopausal women after an oral dose of 47 Ca-equilibrated milk formula containing no carbohydrate (NOCHO), lactose (LACTOSE), or an equivalent amount of glucose plus galactose (SUGAR); all participated in three absorption studies in random order. The NOCHO formula contained 10.0 g protein and 217 mg Ca from a combination of milk mineral and protein isolates; the LACTOSE and SUGAR formulae contained in addition 12 g lactose or 6 g glucose plus 6 g galactose, respectively. In study B, fractional Ca absorption was measured in five postmenopausal women after an oral dose of 47 Ca-equilibrated skim milk (217 mg Ca) and lactase-treated milk, each with sufficient carbohydrate added to equal 12 g. For both studies, the increase in forearm radioactivity 4 and 8 hours after oral 47 Ca administration relative to the increase observed after IV administration was used to estimate fractional Ca absorption. The addition of lactose but not glucose plus galactose to the NOCHO formula enhanced Ca absorption (p less than 0.05). Fractional absorption at 4 hours was 0.386 from the LACTOSE formula compared with 0.310 for both the NOCHO and SUGAR formulae. Those individuals with the lowest absorption in the absence of carbohydrate had the greatest increase with lactose. In contrast, Ca absorption was the same from skim milk as from lactase-treated skim milk (study B)

Distribution of animal drugs among curd, whey, and milk protein fractions in spiked skim milk and whey

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It is important to understand the partitioning of drugs in processed milk and milk products, when drugs are present in raw milk, in order to estimate the potential consumer exposure. Radioisotopically labelled erythromycin, ivermectin, ketoprofen, oxytetracycline, penicillin G, sulfadimethoxine, and...

Cream skimming, dregs skimming, and pooling: On the dynamics of competitive screening

OpenAIRE

Lund, Diderik; Nilssen, Tore

2000-01-01

We discuss the existence of a pooling equilibrium in a two-period model of an insurance market with asymmetric information. We solve the model numerically. We pay particular attention to the reasons for non-existence in cases where no pooling equilibrium exists. In addition to the phenomenon of cream skimming emphasized in earlier literature, we here point to the importance of the opposite: dregs skimming, whereby high-risk consumers are profitably detracted from the candidate pooling contrac...

Determination of total antioxidant capacity of milk by CUPRAC and ABTS methods with separate characterisation of milk protein fractions.

Science.gov (United States)

Çekiç, Sema Demirci; Demir, Aslı; Başkan, Kevser Sözgen; Tütem, Esma; Apak, Reşat

2015-05-01

Most milk-applied antioxidant assays in literature are based on the isolation and quantification of individual antioxidative compounds, whereas total antioxidant capacity (TAC) gives a more holistic picture due to cooperative action of antioxidants. Recently, the cupric reducing antioxidant capacity (CUPRAC) method has been modified to measure the antioxidant capacities of thiol-containing proteins, where the classical ammonium acetate buffer - that may otherwise precipitate proteins- was replaced with concentrated urea buffer (able to expose embedded thiol groups of proteins to oxidative attack) adjusted to pH 7.0. Thus, antioxidant capacity of milk was investigated with two competing TAC assays, namely CUPRAC and ABTS (2,2'-azinobis(3-ethylbenzothiazoline-6-sulphonic acid))/persulphate, because only these assays were capable of evaluating protein contribution to the observed TAC value. As milk fat caused turbidity, experiments were carried out with skim milk or defatted milk samples. To determine TAC, modified CUPRAC method was applied to whole milk, separated and redissolved protein fractions, and the remaining liquid phase after necessary operations. Both TAC methods were investigated for their dilution sensitivity and antioxidant power assessment of separate milk fractions such as casein and whey. Proteins like β-lactoglobulin and casein (but not simple thiols) exhibited enhanced CUPRAC reactivity with surfactant (SDS) addition. Addition of milk protein fractions to whole skim milk produced significant 'negative-biased' deviations (up to -26% relative standard error) from TAC absorbance additivity in the application of the ABTS method, as opposed to that of the CUPRAC method less affected by chemical deviations from Beer's law thereby producing much smaller deviations from additivity (i.e. the property of additivity is valid when the measured TAC of a mixture is equal to the sum of individual antioxidant capacities of its constituents).

Leptin in milk and plasma of dairy asses

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F. Fantuz

2010-04-01

Full Text Available Milk and plasma leptin levels have been studied in dairy asses machine milked according to two different routines: 20 pregnant, pluriparous asses, were divided into two groups subjected, every 28 d for 150 d, to two consecutive milkings carried out at different intervals, i.e. 20 vs. 4 hours interval, respectively for group A and group B. During the study, the declining total milk obtained by machine milking was unaffected by the different milking strategies; body condition score of asses as well did not vary between the groups. Different milking intervals did not significantly influence skimmed milk leptin content neither plasma leptin level. Moreover, we did not find significant variation in plasma leptin neither correlation with BCS, indicating that in donkey pregnancy inhibits the cross talk between hypothalamus and adipose tissue.

Fucoxanthin bioavailability from fucoxanthin-fortified milk: In vivo and in vitro study.

Science.gov (United States)

Mok, Il-Kyoon; Lee, Jae Kwon; Kim, Jeong Hwa; Pan, Cheol-Ho; Kim, Sang Min

2018-08-30

Our previous study reported the improved stability of fucoxanthin (FX) fortified in whole milk (WM) and skimmed milk (SM). In this study, in vivo and in vitro FX bioavailability were investigated using FX-fortified milk (FX-SM and FX-WM) and microalga Phaeodactylum tricornutum biomass (Pt-powder). Organ tissue accumulation of FX and its metabolites (FXOH: fucoxanthinol, AXA: amarouciaxanthin A) after repeated oral administration was in the following order: FX-SM > FX-WM > Pt-powder. In vivo pharmacokinetic study with a single oral administration also demonstrated that the absorption of FXOH and AXA was the highest for FX-SM. To reinforce the in vivo results, in vitro-simulated digestion and Caco-2 cell uptake assays were performed, which revealed that FX-SM showed the highest FX bioaccessibility (release from food matrices) and cellular uptake efficiency of FX and FXOH. In conclusion, skimmed milk was validated as an excellent food matrix for FX application in terms of stability and bioavailability. Copyright © 2018 Elsevier Ltd. All rights reserved.

The effect of milk and milk proteins on risk factors of metabolic syndrome in overweight adolecents

DEFF Research Database (Denmark)

Arnberg, Karina

This PhD is based on data from an intervention study with milk and milk proteins conducted in Danish adolescents with overweight. There is a high prevalence of overweight in Danish adolescents. Metabolic syndrome is a cluster of risk factors related to overweight and believed to increase the risk...... of type-2 diabetes and atherosclerotic cardiovascular diseases. Overweight children have higher concentrations of the metabolic syndrome risk factors than normal weight children and the pathological condition underlying cardiovascular diseases, called atherosclerosis, seems to start in childhood. A well...... skimmed milk, whey, casein or water for three months. The background for the intervention is that milk is an important source of protein in the Western diet and epidemiological studies in children have shown that children drinking low amounts of milk have higher concentrations of the metabolic risk...

Effects of dietary antioxidant supplementation in cow’s feed, milk processing and storage on lutein content and sensory quality

Science.gov (United States)

In this work, we studied the lutein content in milk as affected by lutein supplementation in the absence and presence of common antioxidants, vitamin E (Vit E), tea polyphenols (TP) and ethoxyquin (EQ) in cow’s feed, and by subsequent pasteurization (HTST and UHT) and storage. Results showed that l...

Low Temperature Plasma for decontamination of E. coli in milk.

Science.gov (United States)

Gurol, C; Ekinci, F Y; Aslan, N; Korachi, M

2012-06-15

Raw milk is a natural, highly nutritious product and a quick and easy supplement for human dietary requirements. Elimination of bacteria in milk has been a problem for decades and new methods with regards to non-thermal applications which do not harm the chemical composition of milk, are currently under investigation. The objective of the study was to determine the potential use of a novel, Low Temperature Plasma (LTP) system for its capability of killing Escherichia coli in milk with different fat contents. The time dependent effect of atmospheric corona discharge generated with 9kV of AC power supply on E. coli ATCC 25922 dispersed in whole, semi skimmed and skimmed milk was examined. Plasma was applied at time intervals of 0, 3, 6, 9, 12, 15 and 20min. A significant 54% reduction in the population of E. coli cells after only 3min was observed regardless of the fat content of the milk. The initial pre-plasma bacterial count of 7.78 Log CFU/ml in whole milk was decreased to 3.63 Log CFU/ml after 20min of plasma application. LTP did not cause any significant change to the pH and color values of raw milk samples. No viable cells were detected after one week examination in whole milk samples and remained so over the 6week storage period. The findings of this study show that the novel LTP system tested was able to significantly reduce E. coli in milk by more than a 3 fold log reduction without significantly affecting pH or color properties. Copyright © 2012 Elsevier B.V. All rights reserved.

Short communication: Change of naturally occurring benzoic acid during skim milk fermentation by commercial cheese starters.

Science.gov (United States)

Han, Noori; Park, Sun-Young; Kim, Sun-Young; Yoo, Mi-Young; Paik, Hyun-Dong; Lim, Sang-Dong

2016-11-01

This study sought to investigate the change of naturally occurring benzoic acid (BA) during skim milk fermentation by 4 kinds of commercial cheese starters used in domestic cheese. The culture was incubated at 3-h intervals for 24h at 30, 35, and 40°C. The BA content during fermentation by Streptococcus thermophilus STB-01 was detected after 12h at all temperatures, sharply increasing at 30°C. In Lactobacillus paracasei LC431, BA was detected after 9h at all temperatures, sharply increasing until 18h and decreasing after 18h at 30 and 35°C. In the case of R707 (consisting of Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris), BA increased from 6h to 15h and decreased after 15h at 40°C. The BA during STB-01 and CHN-11 (1:1; mixture of S. thermophilus, Lc. lactis ssp. lactis, Lc. lactis ssp. cremoris, Lc. lactis ssp. diacetylactis, Leuconostoc mesenteroides ssp. cremoris) fermentation was detected after 3h at 35 and 40°C, sharply increasing up to 12h and decreasing after 15h at 35°C, and after 6h, increasing up to 9h at 30°C. After 3h, it steadily decreased at 40°C. The highest amount of BA was found during the fermentation by R707 at 30°C; 15h with 12.46mg/kg. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Viability and fertility of cooled equine semen diluted with skimmed milk or glycine egg yolk-based extenders

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Guilherme Pugliesi

2012-12-01

Full Text Available Two semen extenders were compared for their ability to maintain viability of horse semen during 24 hours of cold preservation, and for the pregnancy rate after artificial insemination. In the experiment 1, five ejaculates from three stallions were split-diluted in either a skimmed milk-based extender (Kenney extender or a glycine egg yolk-based extender (Foote extender and cooled at 6-8 ºC for 24 hours. Semen samples stored in Kenney extender for 24 hours had higher motility and spermatic vigor compared with those stored in Foote extender. However, samples stored in Foote extender had higher number of reactive sperm by hypoosmotic test and greater viability by epifluorescence test compared with those in Kenney extender. In the experiment 2, 17 and 23 ejaculates from two stallions were split-diluted with Kenney extender and Foote extender. The sperm concentration in each extender was adjusted to 500 million viable sperms per insemination dose. Semen was cooled to 6-8 ºC and stored for 24 hours. Seventy-four cycles of crossbred mares were inseminated with either semen diluted in Kenney extender or semen diluted in Foote extender. The pregnancy rate was higher from semen diluted in Kenney extender than that from semen in Foote extender (0.553 vs. 0.306. The Kenney extender is effective in preserving the motility, vigor and fertility of stallion semen after 24 hours of cold storage, whereas the Foote extender is not acceptable.

Concentration of Immunoglobulins in Microfiltration Permeates of Skim Milk: Impact of Transmembrane Pressure and Temperature on the IgG Transmission Using Different Ceramic Membrane Types and Pore Sizes.

Science.gov (United States)

Heidebrecht, Hans-Jürgen; Toro-Sierra, José; Kulozik, Ulrich

2018-06-28

The use of bioactive bovine milk immunoglobulins (Ig) has been found to be an alternative treatment for certain human gastrointestinal diseases. Some methodologies have been developed with bovine colostrum. These are considered in laboratory scale and are bound to high cost and limited availability of the raw material. The main challenge remains in obtaining high amounts of active IgG from an available source as mature cow milk by the means of industrial processes. Microfiltration (MF) was chosen as a process variant, which enables a gentle and effective concentration of the Ig fractions (ca. 0.06% in raw milk) while reducing casein and lactose at the same time. Different microfiltration membranes (ceramic standard and gradient), pore sizes (0.14⁻0.8 µm), transmembrane pressures (0.5⁻2.5 bar), and temperatures (10, 50 °C) were investigated. The transmission of immunoglobulin G (IgG) and casein during the filtration of raw skim milk (fat) was evaluated during batch filtration using a single channel pilot plant. The transmission levels of IgG (~160 kDa) were measured to be at the same level as the reference major whey protein β-Lg (~18 kDa) at all evaluated pore sizes and process parameters despite the large difference in molecular mass of both fractions. Ceramic gradient membranes with a pore sizes of 0.14 µm showed IgG-transmission rates between 45% to 65% while reducing the casein fraction below 1% in the permeates. Contrary to the expectations, a lower pore size of 0.14 µm yielded fluxes up to 35% higher than 0.2 µm MF membranes. It was found that low transmembrane pressures benefit the Ig transmission. Upscaling the presented results to a continuous MF membrane process offers new possibilities for the production of immunoglobulin enriched supplements with well-known processing equipment for large scale milk protein fractionation.

Utilization of nitrogen and energy from diets containing protein and fat derived from either goat milk or cow milk.

Science.gov (United States)

Ceballos, Laura Sanz; Morales, Eva Ramos; Martínez, Luis Pérez; Extremera, Francisca Gil; Sampelayo, M Remedios Sanz

2009-11-01

goat milk fat. These results should be taken into account when deciding upon the type of goat milk to be used (whole, skim or semi-skim), in accordance with the dairy product to be produced from this milk.

Growth performance, liver and thyroid functions in buffalo calves reared on milk replacers supplemented with hydrogenated oils

International Nuclear Information System (INIS)

Abdelaal, A.E.; EL-Ashry, M.A.; Fekry, A.E.; Elwan, K.M.

1991-01-01

25 buffalo calves reared on natural milk (up to one week of age) were alloted to: A) controls: fed natural milk, and four experimental groups (B, C, D and E) constituting a 2 x 2 factorial design, where two brands (sultan and momtaz) and two levels (20% and 30% D M) of hydrogenated oils were added to skim milk-based replacers. Calf starter and hay were offered ad libitum with the liquid diets from the fourth week of age. Daily body gain and serum levels of : T 4 , T 3 , cholesterol, total proteins, albumin and the activities of transaminase (GOT and GPT) and alkaline phosphatase were determined at 3,6,9, and 12 weeks of age. The daily weight gain was significantly less in the groups receiving hydrogenated oils. However, feeding different brands and levels of hydrogenated oils added to skim milk caused significant decreases in the mean values of cholesterol, T 3 and T 4 and the T 4 /T 3 ratio. Addition of sultan oil to skim milk resulted in significant increases in serum levels of total proteins and globulins and significant decreases in A/G ratio, and both of GOT and alkaline phosphatase activities. The versed responses were noted in blood constituents and enzymatic activity when momtaz oil was added. The decrease in thyroid function and body weight gain is a clear observation shown in this study and needs further research

Bovine milk in human nutrition--a review.

Science.gov (United States)

Haug, Anna; Høstmark, Arne T; Harstad, Odd M

2007-09-25

Milk and milk products are nutritious food items containing numerous essential nutrients, but in the western societies the consumption of milk has decreased partly due to claimed negative health effects. The content of oleic acid, conjugated linoleic acid, omega-3 fatty acids, short- and medium chain fatty acids, vitamins, minerals and bioactive compounds may promote positive health effects. Full-fat milk has been shown to increase the mean gastric emptying time compared to half-skimmed milk, thereby increasing the gastrointestinal transit time. Also the low pH in fermented milk may delay the gastric emptying. Hence, it may be suggested that ingesting full-fat milk or fermented milk might be favourable for glycaemic (and appetite?) regulation. For some persons milk proteins, fat and milk sugar may be of health concern. The interaction between carbohydrates (both natural milk sugar and added sugar) and protein in milk exposed to heat may give products, whose effects on health should be further studied, and the increasing use of sweetened milk products should be questioned. The concentration in milk of several nutrients can be manipulated through feeding regimes. There is no evidence that moderate intake of milk fat gives increased risk of diseases.

Effect of high intensity pulsed electric fields and heat treatments on vitamins of milk.

Science.gov (United States)

Bendicho, Silvia; Espachs, Alexandre; Arántegui, Javier; Martín, Olga

2002-02-01

The effects of high intensity pulsed electric field (HIPEF) treatments at room or moderate temperature on water-soluble (thiamine, riboflavin, ascorbic acid) and fat-soluble vitamins (cholecalciferol and tocopherol) were evaluated and compared with conventional thermal treatments. Vitamin retention was determined in two different substrates, milk and simulated skim milk ultrafiltrate (SMUF). Samples were subjected to HIPEF treatments of up to 400 micros at field strengths from 18.3 to 27.1 kV/cm and to heat treatments of up to 60 min at temperatures from 50 to 90 degrees C. No changes in vitamin content were observed after HIPEF or thermal treatments except for ascorbic acid. Milk retained more ascorbic acid after a 400 microstreatment at 22.6 kV/cm (93.4%) than after low (63 degrees C-30 min; 49.7% retained) or high (75 degrees C-15s; 86.7% retained) heat pasteurisation treatments. Retention of ascorbic acid fitted a first-order kinetic model for both HIPEF and thermal processes. First-order constant values varied from 1.8 x 10.4 to 1.27 x 10(-3) micros(-1) for the HIPEF treatments (18.3-27.1 kV/cm) and, for thermal processing ranged from 5 x 10(-3) to 8 x 10(-2) min(-1) (50-90 degrees C). No significant differences were found between the results obtained after applying HIPEF treatments at room or moderate temperature. However, results depended on the treatment media. A beneficial effect of natural skim milk components, mainly proteins, was observed on the preservation of ascorbic acid, since skim milk retained more ascorbic acid than SMUF after HIPEF treatments.

46 CFR 54.25-8 - Radiography (modifies UW-11(a), UCS-57, UNF-57, UHA-33, and UHT-57).

Science.gov (United States)

2010-10-01

... 46 Shipping 2 2010-10-01 2010-10-01 false Radiography (modifies UW-11(a), UCS-57, UNF-57, UHA-33, and UHT-57). 54.25-8 Section 54.25-8 Shipping COAST GUARD, DEPARTMENT OF HOMELAND SECURITY (CONTINUED... Radiography (modifies UW-11(a), UCS-57, UNF-57, UHA-33, and UHT-57). (a) Full radiography is required for all...

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

Science.gov (United States)

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

2016-11-01

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

Influence of Homogenization and Thermal Processing on the Gastrointestinal Fate of Bovine Milk Fat: In Vitro Digestion Study.

Science.gov (United States)

Liang, Li; Qi, Ce; Wang, Xingguo; Jin, Qingzhe; McClements, David Julian

2017-12-20

Dairy lipids are an important source of energy and nutrients for infants and adults. The dimensions, aggregation state, and interfacial properties of fat globules in raw milk are changed by dairy processing operations, such as homogenization and thermal processing. These changes influence the behavior of fat globules within the human gastrointestinal tract (GIT). The gastrointestinal fate of raw milk, homogenized milk, high temperature short time (HTST) pasteurized milk, and ultrahigh temperature (UHT) pasteurized milk samples was therefore determined using a simulated GIT. The properties of particles in different regions of the GIT depended on the degree of milk processing. Homogenization increased the initial lipid digestion rate but did not influence the final digestion extent. Thermal processing of homogenized milk decreased the initial rate and final extent of lipid digestion, which was attributed to changes in interfacial structure. These results provide insights into the impact of dairy processing on the gastrointestinal fate of milk fat.

Optimal Bypass and Cream Skimming.

OpenAIRE

Laffont, Jean-Jacques; Tirole, Jean

1990-01-01

This paper develops a normative model of regulatory policy toward bypass and cream skimming. It analyzes the effects of bypass on second-degree price discrimination, on the rent of the regulated firm, and on the welfare of low-demand customers. It shows that pricing under marginal cost may be optimal for the regulated firm, excessive cream skimming occurs if access to the bypass technology is not regulated, and the prohibition of bypass may increase or decrease the regulated firm's rent. Copy...

Propensity for biofilm formation by aerobic mesophilic and thermophilic spore forming bacteria isolated from Chinese milk powders.

Science.gov (United States)

Sadiq, Faizan A; Flint, Steve; Yuan, Lei; Li, Yun; Liu, TongJie; He, GuoQing

2017-12-04

Biofilms on the surface of dairy manufacturing plants are potential reservoirs of microbial contamination. These microbial aggregates may harbour pathogenic and spoilage organisms which contaminate dairy products. The biofilm forming capacity of many spore forming isolates of dairy origin has not been given much attention. The present study explored the biofilm forming potential of 148 isolates, comprising mesophilic and thermophilic bacteria, with particular emphasis on Bacillus licheniformis on polystyrene and stainless steel (SS) surfaces. We concluded that only four species are of significance for biofilm development on the surface of SS in the presence of skimmed milk, namely, B. licheniformis, Geobacillus stearothermophilus, Geobacillus thermoleovorans group and Anoxybacillus flavithermus. The maximum number of cells recovered from the biofilms developed on SS coupons in the presence of skimmed milk for these four species was as follows: 4.8, 5.2, 4.5 and 5.3logCFU/cm 2 , respectively. Number of cells recovered from biofilms on 1cm 2 SS coupons increased in the presence of tryptic soy broth (TSB) for all mesophiles including B. licheniformis, while decreased for G. stearothermophilus, G. thermoleovorans group and A. flavithermus. The crystal violet staining assay on polystyrene proved to be inadequate to predict cell counts on SS for the bacteria tested in our trial in the presence of either TSB or skimmed milk. The results support the idea that biofilm formation is an important part of bacterial survival strategy as only the most prevalent isolates from milk powders formed good biofilms on SS in the presence of skimmed milk. Biofilm formation also proved to be a strain-dependent characteristic and interestingly significant variation in biofilm formation was observed within the same RAPD groups of B. licheniformis which supports the previously reported genetic and phenotypic heterogeneity within the same RAPD based groups. The work reported in this manuscript

Sugar reduction of skim chocolate milk and viability of alternative sweetening through lactose hydrolysis.

Science.gov (United States)

Li, X E; Lopetcharat, K; Qiu, Y; Drake, M A

2015-03-01

Milk consumption by Americans has not met the standards of the Dietary Guidelines for Americans. Chocolate milk can improve milk consumption, especially by children, due to its color and taste. However, the high sugar content of chocolate milk is a cause for concern about its healthfulness, resulting in its removal from some school lunch programs. It is important to reduce the sugar content of chocolate milk and still maintain acceptability among consumers. It is also important to investigate other natural alternatives to sweetening. The objectives of this study were to identify the different sweetness intensity perceptions of sucrose in water and various dairy matrices, to identify the acceptable reduction in sweet taste for chocolate milk for both young adults (19-35 yr) and children (5-13 yr), and to determine if lactose hydrolysis is a viable alternative. Threshold and power function studies were used to determine the benchmark concentration of sucrose in chocolate milk. The acceptability of sugar reduction from the benchmark concentration for both young adults and children and the acceptability of lactose hydrolyzed chocolate milk (4°C for 24 h) with added lactose for young adults were evaluated. Acceptability results demonstrated that sugar reduction in chocolate milk is possible for both young adults and children as long as it does not exceed a 30% reduction (from 205 mM). Lactose hydrolysis of added lactose was used to achieve the sweetness of sucrose in chocolate milk but required >7.5% (wt/vol) added lactose, which contributed undesirable calories, indicating that lactose hydrolysis may be more suitable for other dairy beverages that require less added sugar. The findings of this study demonstrate consumer acceptance of reduced-sugar chocolate milk and a possible way to use lactose hydrolysis in dairy beverages. Copyright © 2015 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Concentration of Immunoglobulins in Microfiltration Permeates of Skim Milk: Impact of Transmembrane Pressure and Temperature on the IgG Transmission Using Different Ceramic Membrane Types and Pore Sizes

Directory of Open Access Journals (Sweden)

Hans-Jürgen Heidebrecht

2018-06-01

Full Text Available The use of bioactive bovine milk immunoglobulins (Ig has been found to be an alternative treatment for certain human gastrointestinal diseases. Some methodologies have been developed with bovine colostrum. These are considered in laboratory scale and are bound to high cost and limited availability of the raw material. The main challenge remains in obtaining high amounts of active IgG from an available source as mature cow milk by the means of industrial processes. Microfiltration (MF was chosen as a process variant, which enables a gentle and effective concentration of the Ig fractions (ca. 0.06% in raw milk while reducing casein and lactose at the same time. Different microfiltration membranes (ceramic standard and gradient, pore sizes (0.14–0.8 µm, transmembrane pressures (0.5–2.5 bar, and temperatures (10, 50 °C were investigated. The transmission of immunoglobulin G (IgG and casein during the filtration of raw skim milk (<0.1% fat was evaluated during batch filtration using a single channel pilot plant. The transmission levels of IgG (~160 kDa were measured to be at the same level as the reference major whey protein β-Lg (~18 kDa at all evaluated pore sizes and process parameters despite the large difference in molecular mass of both fractions. Ceramic gradient membranes with a pore sizes of 0.14 µm showed IgG-transmission rates between 45% to 65% while reducing the casein fraction below 1% in the permeates. Contrary to the expectations, a lower pore size of 0.14 µm yielded fluxes up to 35% higher than 0.2 µm MF membranes. It was found that low transmembrane pressures benefit the Ig transmission. Upscaling the presented results to a continuous MF membrane process offers new possibilities for the production of immunoglobulin enriched supplements with well-known processing equipment for large scale milk protein fractionation.

Activity of Lactobacillus casei and its gamma-radiation induced mutant in different types of milk

International Nuclear Information System (INIS)

Singh, J.; Ranganathan, B.

1979-01-01

Lactobacillus casei (RTS) and one of its gamma-radiation induced mutants, selected on the basis of increased proteolytic activity were individually inoculated in skimmed milk samples of different species. After incubation at 37 0 C for 24 hours, both the cultures produced higher titratable and volatile acidities and liberated more tyrosine in buffalo's milk as compared to either cow's or goat's milk. These cultures did not produce diacetyl or acetoin in different types of milk. It was further observed that the mutant was biochemically more active as compared to the parent culture. L. casei (RTS), irrespective of milk of different species. (orig.) [de

Short communication: Effect of commercial or depurinized milk diet on plasma advanced oxidation protein products, cardiovascular markers, and bone marrow CD34+ stem cell potential in rat experimental hyperuricemia.

Science.gov (United States)

Kocic, Gordana; Sokolovic, Dusan; Jevtovic, Tatjana; Cvetkovic, Tatjana; Veljkovic, Andrej; Kocic, Hristina; Stojanovic, Svetlana; Jovanovic, Aneta; Jovanovic, Jelena; Zivkovic, Petar

2014-11-01

Cardiovascular repair and myocardial contractility may be improved by migration of bone marrow stem cells (BMSC) and their delivery to the site of injury, a process known as BMSC homing. The aim of our study was to examine the dietary effect of a newly patented depurinized milk (DP) that is almost free of uric acid and purine and pyrimidine compounds compared with a standard commercial 1.5% fat UHT milk diet or allopurinol therapy in rat experimental hyperuricemia. Bone marrow stem cell potential (BMCD34(+), CD34-postive bone marrow cells), plasma oxidative stress parameters [advanced oxidation protein products, AOPP) and thiobarbituric acid reactive substances (TBARS)], myocardial damage markers [creatine phosphokinase (CPK), aspartate aminotransferase (AST), and lactate dehydrogenase (LDH)], plasma cholesterol, and high-density lipoprotein cholesterol were investigated. The DP milk diet significantly increased the number of BMCD34(+) stem cells compared with commercial UHT milk. Allopurinol given alone also increased the number of BMCD34(+). Hyperuricemia caused a significant increase in all plasma enzyme markers for myocardial damage (CPK, LDH, and AST). A cardioprotective effect was achieved with allopurinol but almost equally with DP milk and more than with commercial milk. Regarding plasma AOPP, TBARS, and cholesterol levels, the most effective treatment was DP milk. In conclusion, the protective role of a milk diet on cardiovascular function may be enhanced through the new depurinized milk diet, which may improve cardiovascular system function via increased bone marrow stem cell regenerative potential, decreased plasma oxidative stress parameters, and decreased levels of myocardial damage markers and cholesterol. New dairy technology strategies focused on eliminating harmful milk compounds should be completely nontoxic. Novel milk products should be tested for their ability to improve tissue repair and function. Copyright © 2014 American Dairy Science

The use of acid whey for the production of yogurt-type fermented beverages

Directory of Open Access Journals (Sweden)

Katarzyna Skryplonek

2018-01-01

Full Text Available Acid whey is a by-product of cheese-making industry, which, in comparison to rennet whey, has less favourable processing properties and thus it is more difficult to utilize. The aim of the study was to evaluate the quality of yogurt-type fermented beverages based on acid whey. In the beverages production yogurt bacteria cultures Streptococcus thermophilus and Lactobacillus delbruecki ssp. bulgaricus (YO-MIX, Danisco, Denmark were used. The production process included combining of pasteurized acid whey with UHT milk, unsweetened condensed milk or skimmed milk powder. Milk was incorporated to beverages in order to enrich casein content and obtain product with quality characteristics similar to fermented milk drinks. Moreover, the beverages were supplemented with oligofructose and whey protein concentrate WPC 35. The products were stored under refrigerated conditions (5±1°C for 21 days. During the storage, an assessment of physicochemical properties and sensory characteristics was carried out. In addition, the beverages were evaluated in consumer preference test. The study showed, that by combining of acid whey with milk it is possible to obtain a products similar to yogurt, although their characteristics were influenced by the composition and storage time. During storage period, the acidity increased and acetaldehyde content decreased. Moreover the deterioration of sensory properties was observed. Consumer preference test indicated, that the best sensory properties had beverages from whey and condensed milk.

Safety of UV-treated milk as a novel food pursuant to Regulation (EC) No 258/97

DEFF Research Database (Denmark)

Poulsen, Morten

2016-01-01

nature raised by Member States. The novel food is cow’s milk (whole, semi-skimmed or skimmed) to which a treatment with ultraviolet (UV) radiation is applied after pasteurisation in order to extend the shelf life of the milk. This treatment results in an increase in the vitamin D3 concentrations......Following a request from the European Commission, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to deliver an opinion on UV-treated milk as a novel food submitted pursuant to Regulation (EC) No 258/97, taking into account the comments and objections of a scientific...... of infants (up to 1 year of age). The Panel considers that it is unlikely that tolerable upper intake levels established by EFSA for children aged 1–10 years, adolescents and adults will be exceeded. The Panel considers that the novel food is not nutritionally disadvantageous. The data provided do not give...

Enzymatic Release and Characterization of Novel Bioactive Peptides from Milk Proteins

DEFF Research Database (Denmark)

De Gobba, Cristian

-inhibitory, antioxidant and antimicrobial peptides) released from milk proteins by mean of enzyme-catalysed hydrolysis. Goat milk fractions (produced using microfiltration membranes) and bovine casein were used as substrates. The goat milk fractions (retentate, permeate and skimmed milk) were hydrolysed with two...... commercial enzymes. The bovine casein was hydrolysed using the supernatant of a Greenlandic bacterium (Arsukibacterium ikkense), produced in the NOVENIA project, which contains cold-active proteolytic enzymes. The hydrolysates were tested for the relevant bioactivities and active fractions were fractionated...... protein hydrolysates made in other studies. Regarding radical scavenging activity, the bovine casein hydrolysates also showed a positive correlation between extent of hydrolysis and activity, although the difference between the unhydrolysed sample and the hydrolysates was less marked. The goat milk...

Effect of Formic Acid on Exopolysaccharide Production in Skim Milk Fermentation by Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1.

Science.gov (United States)

Nishimura, Junko; Kawai, Yasushi; Aritomo, Ryota; Ito, Yoshiyuki; Makino, Seiya; Ikegami, Shuji; Isogai, Emiko; Saito, Tadao

2013-01-01

In yogurt, the formation of formate by Streptococcus thermophilus stimulates the activity of Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus). However, there have been no reports how formic acid acts on the exopolysaccharide (EPS) production of L. bulgaricus. Here, the effect of formate on the EPS production in skim milk by L. bulgaricus OLL1073R-1 was investigated. After incubation for 24 hr with 100 mg/l formate, cell proliferation and lactic acid production were accelerated. The viable and total cell numbers were increased about ten- and four-fold, respectively. The amount of EPS in culture with formate (~116 µg/ml) was also four-fold greater than that of the control (~27 µg/ml). Although elongation of cells was observed at 6 hr of cultivation in both cultures, cells cultivated with formate returned to a normal shape after incubation for 24 hr. The sensitivity to cell wall hydrolase and composition of surface layer proteins, as well as the cell membrane fatty acid composition of L. bulgaricus OLL1073R-1, were not influenced by formate. However, differences were observed in intracellular fatty acid compositions and sensitivity to antibiotics. Cell length and surface damage returned to normal in cultures with formate. These observations suggest that formic acid is necessary for normal cell growth of L. bulgaricus OLL1073R-1 and higher EPS production.

Effect of transmembrane pressure control on energy efficiency during skim milk concentration by ultrafiltration at 10 and 50°C.

Science.gov (United States)

Méthot-Hains, S; Benoit, S; Bouchard, C; Doyen, A; Bazinet, L; Pouliot, Y

2016-11-01

The efficiency of the ultrafiltration process during skim milk concentration was studied using both dynamic and constant (465 or 672kPa) transmembrane pressure experiments at refrigerated temperature (10°C) and high temperature (50°C). The pilot-scale module was equipped with a 10-kDa polyethersulfone spiral-wound membrane element with a surface area of 2.04m 2 . Permeation flux, resistance-in-series model, mineral and protein rejection, and energy consumption were studied as a function of temperature and transmembrane pressure applied. Higher permeation flux values were systematically obtained at 50°C. Also, a significant temperature effect was found for calcium rejection, which was lower at 10°C compared with 50°C. Total hydraulic resistance and reversible fouling resistance were higher at 50°C than at 10°C. No change in protein rejection was observed, depending on the operating mode studied. Permeation flux, which was higher at 50°C, had lower pumping energy consumption compared with ultrafiltration at the colder temperature. Also, the low ultrafiltration temperature required a higher total energy consumption to reach the 3.6× retentate compared with ultrafiltration at 50°C. Overall, our study shows that the operating parameters and temperature can be optimized using an energy efficiency ratio. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

The Use of a "Qual" Centrifuge for Greatly Simplifying and Speeding the Study of Milk

Science.gov (United States)

Petersen, Quentin R.

1996-09-01

Laboratory study of the constituents of milk is almost always slowed by difficult separation of relatively large amounts of curd and whey by filtration. In the two-and-one-half hour experiment described, only 5 mL of skim milk is used and the curd is separated from the whey by using a simple "qual" centrifuge. Casein and serum proteins are quickly isolated as solids in essentially-quantitative yields in a procedure utilizing only two 13 x 100 mm test tubes and a 50 mL beaker along with the centrifuge and a hotplate. Protein solutions are prepared in the test tubes in which they were isolated and subjected to a variety of classical tests, the most dramatic of which is the Hopkins-Cole test which shows the presence of tryptophan in casein and its absence in serum protein. An essentially-quantitative yield of solid lactose is obtained by evaporation of the supernatant liquid obtained from the serum protein centrifugation. A lactose solution is subjected to Benedict's and Barfoed's tests, identifying it as a disaccharide. Sufficient time is available to compare the fat and enzyme contents of raw milk and skim milk.

Effect of different concentration of fish oil in skim milk-egg yolk extenders on post- thawed semen qualities of Kalang swamp buffalo bull

Directory of Open Access Journals (Sweden)

Abdul Malik

2018-01-01

Full Text Available Objective: To explore the effect of fish oil at different concentrations on post-thawed semen of Kalang swamp buffalo. Methods: A total of 4 Kalang swamp buffalo bulls with 3-5 years of age and weighed about 340-360 kg were slected. Semen was regularly collected from these buffalo bulls once a week by an artificial vagina. Fish oil was supplementary at the dosages of 0 mg (control, 50 mg, 100 mg, 150 mg, and 200 mg to the extender (skim milk-egg yolk. Fresh, pre-freezing and frozen semen were thawed at 37 °C and evaluated for motility, viability, morphology, and plasma integrity of membrane. Results: The study results indicated that before freezing, supplementation of fish oil at the dose of 150 mg in the extender had significantly motility. And a significant (P<0.05 increase was observed in viability and motility of post-thawed semen at the dose of 150 mg fish oil, which was in difference with other treatment groups. Conclusions: Addition of 150 mg fish oil in the extender could be positive for the enhancement of the quality of post-thawed semen of Kalang swamp buffaloes.

Effect of standardizing the lactose content of cheesemilk on the properties of low-moisture, part-skim Mozzarella cheese.

Science.gov (United States)

Moynihan, A C; Govindasamy-Lucey, S; Molitor, M; Jaeggi, J J; Johnson, M E; McSweeney, P L H; Lucey, J A

2016-10-01

The texture, functionality, and quality of Mozzarella cheese are affected by critical parameters such as pH and the rate of acidification. Acidification is typically controlled by the selection of starter culture and temperature used during cheesemaking, as well as techniques such as curd washing or whey dilution, to reduce the residual curd lactose content and decrease the potential for developed acidity. In this study, we explored an alternative approach: adjusting the initial lactose concentration in the milk before cheesemaking. We adjusted the concentration of substrate available to form lactic acid. We added water to decrease the lactose content of the milk, but this also decreased the protein content, so we used ultrafiltration to help maintain a constant protein concentration. We used 3 milks with different lactose-to-casein ratios: one at a high level, 1.8 (HLC, the normal level in milk); one at a medium level, 1.3 (MLC); and one at a low level, 1.0 (LLC). All milks had similar total casein (2.5%) and fat (2.5%) content. We investigated the composition, texture, and functional and sensory properties of low-moisture, part-skim Mozzarella manufactured from these milks when the cheeses were ripened at 4°C for 84d. All cheeses had similar pH values at draining and salting, resulting in cheeses with similar total calcium contents. Cheeses made with LLC milk had higher pH values than the other cheeses throughout ripening. Cheeses had similar moisture contents. The LLC and MLC cheeses had lower levels of lactose, galactose, lactic acid, and insoluble calcium compared with HLC cheese. The lactose-to-casein ratio had no effect on the levels of proteolysis. The LLC and MLC cheeses were harder than the HLC cheese during ripening. Maximum loss tangent (LT), an index of cheese meltability, was lower for the LLC cheese until 28d of ripening, but after 28d, all treatments exhibited similar maximum LT values. The temperature where LT=1 (crossover temperature), an index

Evaluation of biofilm formation using milk in a flow cell model and microarray characterization of Staphylococcus aureus strains from bovine mastitis.

Science.gov (United States)

Snel, G G M; Malvisi, M; Pilla, R; Piccinini, R

2014-12-05

It was hypothesized that biofilm could play an important role in the establishment of chronic Staphylococcus aureus bovine mastitis. The in vitro evaluation of biofilm formation can be performed either in closed/static or in flow-based systems. Efforts have been made to characterize the biofilm-forming ability of S. aureus mastitis isolates, however most authors used static systems and matrices other than UHT milk. It is not clear whether such results could be extrapolated to the mammary gland environment. Therefore, the present study aimed to investigate the biofilm-forming ability of S. aureus strains from subclinical bovine mastitis using the static method and a flow-based one. One hundred and twelve strains were tested by the classic tissue culture plate assay (TCP) and 30 out of them were also tested by a dynamic semi-quantitative assay using commercial UHT milk as culture medium (Milk Flow Culture, MFC) or Tryptic Soy Broth as control medium (TS Flow Culture, TSFC). Only 6 (20%) strains formed biofilm in milk under flow conditions, while 36.6% were considered biofilm-producers in TCP, and 93.3% produced biofilm in TSFC. No agreement was found between TCP, MFC and TSFC results. The association between strain genetic profile, determined by microarray, and biofilm-forming ability in milk was evaluated. Biofilm formation in MFC was significantly associated with the presence of those genes commonly found in bovine-associated strains, assigned to clonal complexes typically detected in mastitis. Based on our results, biofilm-forming potential of bovine strains should be critically analysed and tested applying conditions similar to mammary environment. Copyright © 2014 Elsevier B.V. All rights reserved.

Genes involved in lactose catabolism and organic acid production during growth of Lactobacillus delbrueckii UFV H2b20 in skimmed milk.

Science.gov (United States)

Do Carmo, A P; De Oliveira, M N V; Da Silva, D F; Castro, S B; Borges, A C; De Carvalho, A F; De Moraes, C A

2012-03-01

There are three main reasons for using lactic acid bacteria (LAB) as starter cultures in industrial food fermentation processes: food preservation due to lactic acid production; flavour formation due to a range of organic molecules derived from sugar, lipid and protein catabolism; and probiotic properties attributed to some strains of LAB, mainly of lactobacilli. The aim of this study was to identify some genes involved in lactose metabolism of the probiotic Lactobacillus delbrueckii UFV H2b20, and analyse its organic acid production during growth in skimmed milk. The following genes were identified, encoding the respective enzymes: ldh - lactate dehydrogenase, adhE - Ldb1707 acetaldehyde dehydrogenase, and ccpA-pepR1 - catabolite control protein A. It was observed that L. delbrueckii UFV H2b20 cultivated in different media has the unexpected ability to catabolyse galactose, and to produce high amounts of succinic acid, which was absent in the beginning, raising doubts about the subspecies in question. The phylogenetic analyses showed that this strain can be compared physiologically to L. delbrueckii subsp. bulgaricus and L. delbrueckii subsp. lactis, which are able to degrade lactose and can grow in milk. L. delbrueckii UFV H2b20 sequences have grouped with L. delbrueckii subsp. bulgaricus ATCC 11842 and L. delbrueckii subsp. bulgaricus ATCC BAA-365, strengthening the classification of this probiotic strain in the NCFM group proposed by a previous study. Additionally, L. delbrueckii UFV H2b20 presented an evolutionary pattern closer to that of probiotic Lactobacillus acidophilus NCFM, corroborating the suggestion that this strain might be considered as a new and unusual subspecies among L. delbrueckii subspecies, the first one identified as a probiotic. In addition, its unusual ability to metabolise galactose, which was significantly consumed in the fermentation medium, might be exploited to produce low-browning probiotic Mozzarella cheeses, a desirable property

7 CFR 58.519 - Dairy products.

Science.gov (United States)

2010-01-01

... Material § 58.519 Dairy products. (a) Raw skim milk. All raw skim milk obtained from a secondary source... above. Skim milk after being pasteurized and separated shall be cooled to 45 °F. or lower unless the... used, shall be prepared from raw milk or skim milk that meets the same quality requirements outlined...

Absorption and retention of free and milk protein-bound cyano- and hydroxocobalamins

DEFF Research Database (Denmark)

Kornerup, Linda Skibsted; Juul, Christian Bredgaard; Fedosov, Sergey

2016-01-01

alone or bound to milk protein. Materials and methods We synthesized labeled OH[57Co]Cbl from commercially available CN[57Co]Cbl. Recombinant bovine transcobalamin (rbTC) was produced in yeast and skimmed milk obtained off the shelf. Male Wistar rats (250–300 g) received labeled Cbl by gastric gavage...... and CNCbl are absorbed equally well, but much more OHCbl accumulated in the liver. Benefits of oral supplementation with OHCbl compared to CNCbl should be investigated....

Heterogeneity of heat-resistant proteases from milk Pseudomonas species.

Science.gov (United States)

Marchand, Sophie; Vandriesche, Gonzalez; Coorevits, An; Coudijzer, Katleen; De Jonghe, Valerie; Dewettinck, Koen; De Vos, Paul; Devreese, Bart; Heyndrickx, Marc; De Block, Jan

2009-07-31

Pseudomonas fragi, Pseudomonas lundensis and members of the Pseudomonas fluorescens group may spoil Ultra High Temperature (UHT) treated milk and dairy products, due to the production of heat-stable proteases in the cold chain of raw milk. Since the aprX gene codes for a heat-resistant protease in P. fluorescens, the presence of this gene has also been investigated in other members of the genus. For this purpose an aprX-screening PCR test has been developed. Twenty-nine representatives of important milk Pseudomonas species and thirty-five reference strains were screened. In 42 out of 55 investigated Pseudomonas strains, the aprX gene was detected, which proves the potential of the aprX-PCR test as a screening tool for potentially proteolytic Pseudomonas strains in milk samples. An extensive study of the obtained aprX-sequences on the DNA and the amino acid level, however, revealed a large heterogeneity within the investigated milk isolates. Although this heterogeneity sets limitations to a general detection method for all proteolytic Pseudomonas strains in milk, it offers a great potential for the development of a multiplex PCR screening test targeting individual aprX-genes. Furthermore, our data illustrated the potential use of the aprX gene as a taxonomic marker, which may help in resolving the current taxonomic deadlock in the P. fluorescens group.

Role of milk protein-based products in some quality attributes of goat milk yogurt.

Science.gov (United States)

Gursel, A; Gursoy, A; Anli, E A K; Budak, S O; Aydemir, S; Durlu-Ozkaya, F

2016-04-01

Goat milk yogurts were manufactured with the fortification of 2% (wt/vol) skim goat milk powder (SGMP), sodium caseinate (NaCn), whey protein concentrate (WPC), whey protein isolate (WPI), or yogurt texture improver (YTI). Yogurts were characterized based on compositional, microbiological, and textural properties; volatile flavor components (with gas chromatography); and sensory analyses during storage (21d at 5 °C). Compared with goat milk yogurt made by using SGMP, the other goat milk yogurt variants had higher protein content and lower acidity values. Goat milk yogurts with NaCn and WPC, in particular, had better physical characteristics. Using WPI caused the hardest structure in yogurt, leading to higher syneresis values. Acetaldehyde and ethanol formation increased with the incorporation of WPI, WPC, or YTI to yogurt milk. The tyrosine value especially was higher in the samples with NaCn and YTI than in the samples with WPC and WPI. Counts of Streptococcus thermophilus were higher than the counts of Lactobacillus delbrueckii ssp. bulgaricus, possibly due to a stimulatory effect of milk protein-based ingredients other than SGMP on the growth of S. thermophilus. Yogurt with NaCn was the best accepted among the yogurts. For the parameters used, milk protein-based products such as NaCn or WPC have promising features as suitable ingredients for goat milk yogurt manufacture. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Effects of ascorbic acid and glucose oxidase levels on the viability of probiotic bacteria and the physical and sensory characteristics in symbiotic ice-cream

Directory of Open Access Journals (Sweden)

M. B. Akın

2015-05-01

Full Text Available In this study, the effects of addition of different amounts of ascorbic acid and glucose oxidase on the properties of symbiotic ice cream were investigated. Ice-cream containing inulin (2 % (w/w was produced by mixing fortified milk fermented with probiotic strains with the ice-cream mixes containing different ascorbic acid and glucose oxidase concentrations (0.025, 0.05, 0.1 (w/w. The cultures were grown (37 °C, 12 h in UHT skimmed milk. The fermented milk was added to the ice-cream mix up to a level of 10 % w/w. Increasing the concentration of ascorbic acid stimulated the growth of Lactobacillus acidophilus LA-5 (L. acidophilus and Bifidobacterium animalis subsp. lactis BB-12 (Bifidobacterium BB-12. On contrary, increasing the concentration of glucose oxidase negatively affected the growth of L. acidophilus and Bifidobacterium BB-12. However, both, ascorbic acid and glucose oxidase concentration had no effect on physical and sensory properties of ice cream. The results suggested that the addition of ascorbic acid stimulated the growth of L. acidophilus and Bifidobacterium BB-12 and could be recommended for ice cream production.

Viability of human periodontal ligament fibroblasts in milk, Hank's balanced salt solution and coconut water as storage media.

Science.gov (United States)

Souza, B D M; Lückemeyer, D D; Reyes-Carmona, J F; Felippe, W T; Simões, C M O; Felippe, M C S

2011-02-01

To evaluate the effectiveness of various storage media at 5 °C for maintaining the viability of human periodontal ligament fibroblasts (PDLF). Plates with PDLF were soaked in recently prepared Hank's balanced salt solution (HBSS), skimmed milk, whole milk, Save-A-Tooth(®) system's HBSS (Save), natural coconut water, industrialized coconut water or tap water (negative control) at 5 °C for 3, 6, 24, 48, 72, 96 and 120 h. Minimum essential medium (MEM) at 37 °C served as the positive control. PDL cell viability was determined by MTT assay. Data were statistically analysed by Kruskal-Wallis test complemented by the Scheffé test (α=5%). The greatest number of viable cells was observed for MEM. Skimmed and whole milk, followed by natural coconut water and HBSS, were the most effective media in maintaining cell viability (Pmilk had the greatest capacity to maintain PDLF viability when compared with natural coconut water, HBSS, Save, industrialized coconut water and tap water. © 2010 International Endodontic Journal.

7 CFR 1006.61 - Computation of uniform prices.

Science.gov (United States)

2010-01-01

..., the market administrator shall compute a uniform butterfat price, a uniform skim milk price, and a... section. (b) Uniform skim milk price. The uniform skim milk price per hundredweight, rounded to the... paragraph (a) of this section times 3.5 pounds of butterfat; and (2) Multiply the uniform skim milk price...

7 CFR 1131.61 - Computation of uniform prices.

Science.gov (United States)

2010-01-01

..., the market administrator shall compute a uniform butterfat price, a uniform skim milk price, and a... section. (b) Uniform skim milk price. The uniform skim milk price per hundredweight, rounded to the... paragraph (a) of this section times 3.5 pounds of butterfat; and (2) Multiply the uniform skim milk price...

7 CFR 1007.61 - Computation of uniform prices.

Science.gov (United States)

2010-01-01

..., the market administrator shall compute a uniform butterfat price, a uniform skim milk price, and a... section. (b) Uniform skim milk price. The uniform skim milk price per hundredweight, rounded to the... paragraph (a) of this section times 3.5 pounds of butterfat; and (2) Multiply the uniform skim milk price...

Microbiota mesófila aeróbia contaminante do leite UHT

Directory of Open Access Journals (Sweden)

Juliana Ramos Pereira

2013-10-01

Full Text Available A produção nacional de leite tratado por ultra-alta temperatura (UHT em 2011 foi de 5,81 bilhões de litros, representando assim 78% do leite fluido consumido no Brasil. O presente trabalho teve como objetivo estudar a contaminação por aeróbios mesófilos (AM em leite UHT, verificando o atendimento a padrões microbiológicos legais, classificando os grupos encontrados segundo suas características morfo-tintoriais e discutindo a metodologia de enumeração determinada pela Instrução Normativa 62 do Ministério da Agricultura, Pecuária e Abastecimento (MAPA. Das 60 amostras estudadas, 23 (38,3% apresentaram resultados acima do padrão de 100 UFC/mL estabelecido pela IN 370 do MAPA para micro-organismos AM. Quando o Bacillus sporothermodurans foi considerado, as contagens máximas aumentaram 71,2% nas amostras integrais e 31,0% nas amostras desnatadas. Considerando-se as maiores diluições semeadas em que se obteve crescimento, foi possível o isolamento de 462 colônias de AM que, na coloração de Gram representaram 64,3% de bactérias Gram positivas e 9,5%, de bactérias Gram negativas. Fungos filamentosos e leveduras somaram 26,2%. Entre os Gram positivos predominaram cocos, B. sporothermodurans e, outros bacilos. Entre os Gram negativos predominaram os cocobacilos e os bacilos. Como as amostras representam lotes de leite UHT de importantes marcas do sul do país, os resultados demonstram que 11 das 15 marcas estudadas apresentaram excesso de AM, quando comparadas com o parâmetro legal. Os grupos de microrganismos presentes, sobretudo os Gram negativos que são sensíveis à temperatura, indicam possíveis falhas no processamento e/ou contaminação pós-processamento.

Hunter versus CIE color measurement systems for analysis of milk-based beverages.

Science.gov (United States)

Cheng, Ni; Barbano, David M; Drake, Mary Anne

2018-06-01

The objective of our work was to determine the differences in sensitivity of Hunter and International Commission on Illumination (CIE) methods at 2 different viewer angles (2 and 10°) for measurement of whiteness, red/green, and blue/yellow color of milk-based beverages over a range of composition. Sixty combinations of milk-based beverages were formulated (2 replicates) with a range of fat level from 0.2 to 2%, true protein level from 3 to 5%, and casein as a percent of true protein from 5 to 80% to provide a wide range of milk-based beverage color. In addition, commercial skim, 1 and 2% fat high-temperature, short-time pasteurized fluid milks were analyzed. All beverage formulations were HTST pasteurized and cooled to 4°C before analysis. Color measurement viewer angle (2 vs. 10°) had very little effect on objective color measures of milk-based beverages with a wide range of composition for either the Hunter or CIE color measurement system. Temperature (4, 20, and 50°C) of color measurement had a large effect on the results of color measurement in both the Hunter and CIE measurement systems. The effect of milk beverage temperature on color measurement results was the largest for skim milk and the least for 2% fat milk. This highlights the need for proper control of beverage serving temperature for sensory panel analysis of milk-based beverages with very low fat content and for control of milk temperature when doing objective color analysis for quality control in manufacture of milk-based beverages. The Hunter system of color measurement was more sensitive to differences in whiteness among milk-based beverages than the CIE system, whereas the CIE system was much more sensitive to differences in yellowness among milk-based beverages. There was little difference between the Hunter and CIE system in sensitivity to green/red color of milk-based beverages. In defining milk-based beverage product specifications for objective color measures for dairy product

Combined chemometric analysis of (1)H NMR, (13)C NMR and stable isotope data to differentiate organic and conventional milk.

Science.gov (United States)

Erich, Sarah; Schill, Sandra; Annweiler, Eva; Waiblinger, Hans-Ulrich; Kuballa, Thomas; Lachenmeier, Dirk W; Monakhova, Yulia B

2015-12-01

The increased sales of organically produced food create a strong need for analytical methods, which could authenticate organic and conventional products. Combined chemometric analysis of (1)H NMR-, (13)C NMR-spectroscopy data, stable-isotope data (IRMS) and α-linolenic acid content (gas chromatography) was used to differentiate organic and conventional milk. In total 85 raw, pasteurized and ultra-heat treated (UHT) milk samples (52 organic and 33 conventional) were collected between August 2013 and May 2014. The carbon isotope ratios of milk protein and milk fat as well as the α-linolenic acid content of these samples were determined. Additionally, the milk fat was analyzed by (1)H and (13)C NMR spectroscopy. The chemometric analysis of combined data (IRMS, GC, NMR) resulted in more precise authentication of German raw and retail milk with a considerably increased classification rate of 95% compared to 81% for NMR and 90% for IRMS using linear discriminate analysis. Copyright © 2015 Elsevier Ltd. All rights reserved.

7 CFR 1005.61 - Computation of uniform prices.

Science.gov (United States)

2010-01-01

... month, the market administrator shall compute a uniform butterfat price, a uniform skim milk price, and...) and (a)(2) of this section. (b) Uniform skim milk price. The uniform skim milk price per hundredweight... paragraph (a) of this section times 3.5 pounds of butterfat; and (2) Multiply the uniform skim milk price...

Identification and characterization of psychrotolerant coliform bacteria isolated from pasteurized fluid milk.

Science.gov (United States)

Masiello, S N; Martin, N H; Trmčić, A; Wiedmann, M; Boor, K J

2016-01-01

The presence of coliform bacteria in pasteurized fluid milk typically indicates that product contamination occurred downstream of the pasteurizer, but it may also indicate pasteurization failure. Although coliform detection is frequently used as a hygiene indicator for dairy products, our understanding of the taxonomic and phenotypic coliform diversity associated with dairy products is surprisingly limited. Therefore, using Petrifilm Coliform Count plates (3M, St. Paul, MN), we isolated coliforms from high-temperature, short-time (HTST)-pasteurized fluid milk samples from 21 fluid milk processing plants in the northeast United States. Based on source information and initial characterization using partial 16S rDNA sequencing, 240 nonredundant isolates were obtained. The majority of these isolates were identified as belonging to the genera Enterobacter (42% of isolates), Hafnia (13%), Citrobacter (12%), Serratia (10%), and Raoultella (9%); additional isolates were classified into the genera Buttiauxella, Cedecea, Kluyvera, Leclercia, Pantoea, and Rahnella. A subset of 104 representative isolates was subsequently characterized phenotypically. Cold growth analysis in skim milk broth showed that all isolates displayed at least a 2-log increase over 10 d at 6°C; the majority of isolates (n=74) displayed more than a 5-log increase. In total, 43% of the representative isolates displayed lipolysis when incubated on spirit blue agar at 6°C for 14 d, whereas 71% of isolates displayed proteolysis when incubated on skim milk agar at 6°C for 14 d. Our data indicate that a considerable diversity of coliforms is found in HTST-pasteurized fluid milk and that a considerable proportion of these coliforms have phenotypic characteristics that will allow them to cause fluid milk spoilage. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Temperature effects on the ultrasonic separation of fat from natural whole milk.

Science.gov (United States)

Leong, Thomas; Juliano, Pablo; Johansson, Linda; Mawson, Raymond; McArthur, Sally L; Manasseh, Richard

2014-11-01

This study showed that temperature influences the rate of separation of fat from natural whole milk during application of ultrasonic standing waves. In this study, natural whole milk was sonicated at 600kHz (583W/L) or 1MHz (311W/L) with a starting bulk temperature of 5, 25, or 40°C. Comparisons on separation efficiency were performed with and without sonication. Sonication using 1MHz for 5min at 25°C was shown to be more effective for fat separation than the other conditions tested with and without ultrasound, resulting in a relative change from 3.5±0.06% (w/v) fat initially, of -52.3±2.3% (reduction to 1.6±0.07% (w/v) fat) in the skimmed milk layer and 184.8±33.2% (increase to 9.9±1.0% (w/v) fat) in the top layer, at an average skimming rate of ∼5g fat/min. A shift in the volume weighted mean diameter (D[4,3]) of the milk samples obtained from the top and bottom of between 8% and 10% relative to an initial sample D[4,3] value of 4.5±0.06μm was also achieved under these conditions. In general, faster fat separation was seen in natural milk when natural creaming occurred at room temperature and this separation trend was enhanced after the application of high frequency ultrasound. Copyright © 2014 Elsevier B.V. All rights reserved.

Thermal properties of milk fat, xanthine oxidase, caseins and whey proteins in pulsed electric field-treated bovine whole milk.

Science.gov (United States)

Sharma, Pankaj; Oey, Indrawati; Everett, David W

2016-09-15

Thermodynamics of milk components (milk fat, xanthine oxidase, caseins and whey proteins) in pulsed electric field (PEF)-treated milk were compared with thermally treated milk (63 °C for 30 min and 73 °C for 15s). PEF treatments were applied at 20 or 26 kV cm(-1) for 34 μs with or without pre-heating of milk (55 °C for 24s), using bipolar square wave pulses in a continuous mode of operation. PEF treatments did not affect the final temperatures of fat melting (Tmelting) or xanthine oxidase denaturation (Tdenaturation), whereas thermal treatments increased both the Tmelting of milk fat and the Tdenaturation for xanthine oxidase by 2-3 °C. Xanthine oxidase denaturation was ∼13% less after PEF treatments compared with the thermal treatments. The enthalpy change (ΔH of denaturation) of whey proteins decreased in the treated-milk, and denaturation increased with the treatment intensity. New endothermic peaks in the calorimetric thermograms of treated milk revealed the formation of complexes due to interactions between MFGM (milk fat globule membrane) proteins and skim milk proteins. Evidence for the adsorption of complexes onto the MFGM surface was obtained from the increase in surface hydrophobicity of proteins, revealing the presence of unfolded hydrophobic regions. Copyright © 2016 Elsevier Ltd. All rights reserved.

Synergistic effect of nisin and cone essential oil of Metasequoia glyptostroboides Miki ex Hu against Listeria monocytogenes in milk samples.

Science.gov (United States)

Yoon, Jung In; Bajpai, Vivek K; Kang, Sun Chul

2011-01-01

This study was undertaken to evaluate the effect of nisin and cone essential oil of Metasequoia glyptostroboides against Listeria monocytogenes ATCC 19116 inoculated in whole (8%), low (1%) and skim (no fat content) milks. Essential oil at the concentrations of 2% and 5% revealed strong antilisterial effect against L. monocytogenes ATCC 19116 in all categories of milks. Nisin at the concentrations of 250 and 500 IU/ml displayed a remarkable antilisterial effect as compared to the control group. Also, the synergistic combinations of cone essential oil (1% and 2%) and nisin (62.5, 125, 250 and 500 IU/ml) had a remarkable antilisterial activity in all categories of whole, low and skim milks after 14 days. Results of this study indicate that the cone essential oil of M. glyptostroboides might be a useful candidate for using in food industry to control the growth of pathogenic microorganisms. Copyright © 2010 Elsevier Ltd. All rights reserved.

Further observations on incorporation of the 14C-leucine into proteins by freshly secreted milk

International Nuclear Information System (INIS)

Singh, L.N.

1976-01-01

Using freshly secreted bovine milk, no incorporation of DL (1- 14 C)-leucine was observed in the total milk proteins and acid precipitated casein, when these protein fractions were isolated from skim milk. A significant portion of the radioactivity however, remained associated with the heat coagulable whey proteins and proteose-peptone fractions. This association was shown to be due to non enzymatic physical sequestering of the radioactive amino acid or its metabolites with these proteins. Most of the radioactivity was associated with the cream layer proteins and the cellular fraction. The results obtained using filtered milk, incubated milk and certain antibiotics also indicated that the incorporation of 14 C leucine into proteins by freshly secreted milk may be a purely microbial process and physical sequestering of an amino acids with milk proteins. (author)

Replacement of milk fat by mixed vegetable oils in manufacturing soft cheese treated by gamma irradiation

International Nuclear Information System (INIS)

Afifi, E.A.; Anwar, M.M.

2007-01-01

This investigation aimed to study the possibility of substituting milk fat by using blended vegetable oils in manufacturing soft cheese with low salt content, in addition, lo utilize gamma irradiation to prolong the shelf-life of the new manufactured product. Therefore, one hundred (lOOKg) from fresh buffaloes milk containing 5 % milk fal and 3 % salt were divided into tow parts , the first part was used for manufacturing control soft cheese sample (containing milk fat ), while the second part was skimmed, blended with blended vegetable oils and homogenized. The skim homogenized milk containing 5% mixed vegetable oils used for manufacturing soft cheese ( new product filled ). The obtained soft cheese was subjected to 1, 2 and 3 kGy y-irradiation, and stored at refrigerator temperature. During cold storage, the sensory, microbial and chemical properties of control soft cheese and treated one were evaluated. The obtained results indicated that the replacement of milk fat by mixed vegetable oils in the manufacturing soft cheese had no effect on chemical composition and sensory properties except white color and slight oily flavor which have been noticed in treated filled cheese. In addition, irradiation dose of 3 kGy prolonged the shelf-life of treated filled cheese to 42 days compared to 18 days for control sample and scqueiitly, the new product high percentage of iinsaluraled fatly acid and no cholesterol compared with cheese made from natural milk and can be recommended as a healthy food especially for those who need to low or free cholesterol foods

Traceability of Plant Diet Contents in Raw Cow Milk Samples

Science.gov (United States)

Ponzoni, Elena; Mastromauro, Francesco; Gianì, Silvia; Breviario, Diego

2009-01-01

The use of molecular marker in the dairy sector is gaining large acceptance as a reliable diagnostic approach for food authenticity and traceability. Using a PCR approach, the rbcL marker, a chloroplast-based gene, was selected to amplify plant DNA fragments in raw cow milk samples collected from stock farms or bought on the Italian market. rbcL-specific DNA fragments could be found in total milk, as well as in the skimmed and the cream fractions. When the PCR amplified fragments were sent to sequence, the nucleotide composition of the chromatogram reflected the multiple contents of the polyphytic diet. PMID:22253982

A 100-Year Review: The production of fluid (market) milk.

Science.gov (United States)

Barbano, David M

2017-12-01

During the first 100 years of the Journal of Dairy Science, dairy foods and dairy production dairy scientists have partnered to publish new data and research results that have fostered the development of new knowledge. This knowledge has been the underpinning of both the commercial development of the fluid milk processing industry and regulations and marketing policies for the benefit of dairy farmers, processors, and consumers. During the first 50 years, most of the focus was on producing and delivering high-quality raw milk to factories and improving the shelf life of pasteurized fluid milk. During the second 50 years, raw milk quality was further improved through the use of milk quality payment incentives. Due to changing demographics and lifestyle, whole fluid milk consumption declined and processing technologies were developed to increase the range of fluid milk products (skim and low-fat milks, flavored milks, lactose-reduced milk, long-shelf-life milks, and milks with higher protein and calcium contents) offered to the consumer. In addition, technology to produce specialty high-protein sports beverages was developed, which expanded the milk-based beverage offerings to the consumer. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

An Inquiry into Differences in Patient Outcomes by Observing Dietitian and Nurse Practitioner Management of Hyperlipidemia

Science.gov (United States)

1987-07-01

Roquefort substituted - Camembert -Edam -Gouda -Ricotta -Swiss -Pasteurized Processed Cheese Non-Daily Cream Substitutes -Imitation Sour Cream -Imitation...Milk Evaporated Skim Milk Evaporated Milk Yogurt made from skim milk Cream Non-fat dry milk powder Ice Cream Fruit ices Cream Cheese Sherbert (1-2...fat) Sour Cream Ice Milk Half & Half * Cheese made from skim milk Whipped Cream Low-fat cottage cheese Yogurt made from whole milk -Sapsago Cheese

Virtual milk for modelling and simulation of dairy processes.

Science.gov (United States)

Munir, M T; Zhang, Y; Yu, W; Wilson, D I; Young, B R

2016-05-01

The modeling of dairy processing using a generic process simulator suffers from shortcomings, given that many simulators do not contain milk components in their component libraries. Recently, pseudo-milk components for a commercial process simulator were proposed for simulation and the current work extends this pseudo-milk concept by studying the effect of both total milk solids and temperature on key physical properties such as thermal conductivity, density, viscosity, and heat capacity. This paper also uses expanded fluid and power law models to predict milk viscosity over the temperature range from 4 to 75°C and develops a succinct regressed model for heat capacity as a function of temperature and fat composition. The pseudo-milk was validated by comparing the simulated and actual values of the physical properties of milk. The milk thermal conductivity, density, viscosity, and heat capacity showed differences of less than 2, 4, 3, and 1.5%, respectively, between the simulated results and actual values. This work extends the capabilities of the previously proposed pseudo-milk and of a process simulator to model dairy processes, processing different types of milk (e.g., whole milk, skim milk, and concentrated milk) with different intrinsic compositions, and to predict correct material and energy balances for dairy processes. Copyright © 2016 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Determination of total selenium and selenium distribution in the milk phases in commercial cow's milk by HG-AAS

Energy Technology Data Exchange (ETDEWEB)

Muniz-Naveiro, Oscar; Dominguez-Gonzalez, Raquel; Bermejo-Barrera, Adela; Bermejo-Barrera, Pilar [University of Santiago de Compostela, Department of Analytical Chemistry, Nutrition and Bromatology, Santiago de Compostela (Spain); Cocho, Jose A. [University Clinical Hospital, Laboratory of Metabolic and Nutritional Disorders, Santiago de Compostela (Spain); Fraga, Jose M. [University Clinical Hospital, Department of Pediatrics, Santiago de Compostela (Spain)

2005-03-01

A procedure has been developed for determining the selenium in cow's milk using hydride generation-atomic absorption spectrometry (HG-AAS) following microwave-assisted acid digestion. The selenium distributions in milk whey, fat and micellar casein phases were studied after separating the different phases by ultracentrifugation and determining the selenium in all of them. The detection limits obtained by HG-AAS for the whole milk, milk whey and micellar casein were 0.074, 0.065 and 0.075 {mu}g l{sup -1}, respectively. The accuracy for the whole milk was checked by using a Certified Reference Material CRM 8435 whole milk powder from NIST, and the analytical recoveries for the milk whey and casein micelles were 100.9 and 96.9%, respectively. A mass balance study of the determination of selenium in the different milk phases was carried out, obtaining values of 95.5-100.8%. The total content of selenium was determined in 37 milk samples from 15 different manufacturers, 19 whole milk samples and 18 skimmed milk samples. The selenium levels found were within the 8.5-21 {mu}g l{sup -1} range. The selenium distributions in the different milk phases were studied in 14 whole milk samples, and the highest selenium levels were found in milk whey (47.2-73.6%), while the lowest level was found for the fat phase (4.8-16.2%). A strong correlation was found between the selenium levels in whole milk and the selenium levels in the milk components. (orig.)

FAAS and k/sub 0/-INAA analysis protocols for the determination of essential and toxic metals in fresh and packed milk samples

International Nuclear Information System (INIS)

Wasim, M.; Rahman, S.

2012-01-01

This study assesses the intake adequacy of elements determined in fresh, ultra high temperature (UHT) treated and powder milk samples. The samples were analyzed for fourteen elements (Br, Ca, Cl, Cs, Cu, Fe, K, Mg, Na, P, Rb, Sn, Sr and Zn) by semi-absolute k/sub 0/ instrumental neutron activation analysis (INAA), epithermal neutron activation analysis (ENAA) and flame atomic absorption spectrophotometry (AAS) with proper method validation. NAA and AAS methodologies were validated by analyzing three reference materials. The results of 10 elements (Br, Co, Cr, Cs, Fe, K, Na, Rb, Sc and Zn) determined in IAEA-336 by k/sub 0/-INAA, iodine in NIST-SRM-1572 (citrus leaves) by ENAA and 4 elements (Cd, Cu, Ni and Pb) by AAS are presented with 95% confidence intervals. The daily intakes were compared with the dietary reference intakes (DRIs) defined for male of age group 31-50 years. This comparison reveals that fresh milk is best in providing most of the essential elements (Ca, I, P, Zn, Mg). UHT treated and powder samples are slightly better in Cu and Fe. It can be said that fresh milk is good source of Ca, I, P and Zn but poor source of Fe. The daily intake of lead, identified in only two samples, was compared with the provisional tolerable weekly intake (PTWI) defined by Food and Agriculture Organization (FAO) and World Health Organization (WHO), which is 25 mu g/(kg body weight). Lead was evaluated for a person drinking 250 ml of milk/day and weighing 70 kg. It produced weekly intake of 3.1 mu g, a value well below the PTWI. (Orig./A.B.)

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

Science.gov (United States)

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

2015-02-01

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

Design parameters for the separation of fat from natural whole milk in an ultrasonic litre-scale vessel.

Science.gov (United States)

Leong, Thomas; Johansson, Linda; Juliano, Pablo; Mawson, Raymond; McArthur, Sally; Manasseh, Richard

2014-07-01

The separation of milk fat from natural whole milk has been achieved by applying ultrasonic standing waves (1 MHz and/or 2 MHz) in a litre-scale (5L capacity) batch system. Various design parameters were tested such as power input level, process time, specific energy, transducer-reflector distance and the use of single and dual transducer set-ups. It was found that the efficacy of the treatment depended on the specific energy density input into the system. In this case, a plateau in fat concentration of ∼20% w/v was achieved in the creamed top layer after applying a minimum specific energy of 200 kJ/kg. In addition, the fat separation was enhanced by reducing the transducer reflector distance in the vessel, operating two transducers in a parallel set-up, or by increasing the duration of insonation, resulting in skimmed milk with a fat concentration as low as 1.7% (w/v) using raw milk after 20 min insonation. Dual mode operation with both transducers in parallel as close as 30 mm apart resulted in the fastest creaming and skimming in this study at ∼1.6 g fat/min. Copyright © 2014 Elsevier B.V. All rights reserved.

A data skimming service for locally resident analysis data

International Nuclear Information System (INIS)

Cranshaw, J; Gieraltowski, J; Malon, D; May, E; Gardner, R W; Mambelli, M

2008-01-01

A Data Skimming Service (DSS) is a site-level service for rapid event filtering and selection from locally resident datasets based on metadata queries to associated 'tag' databases. In US ATLAS, we expect most if not all of the AOD-based datasets to be replicated to each of the five Tier 2 regional facilities in the US Tier 1 'cloud' coordinated by Brookhaven National Laboratory. Entire datasets will consist of on the order of several terabytes of data, and providing easy, quick access to skimmed subsets of these data will be vital to physics working groups. Typically, physicists will be interested in portions of the complete datasets, selected according to event-level attributes (number of jets, missing Et, etc) and content (specific analysis objects for subsequent processing). In this paper we describe methods used to classify data (metadata tag generation) and to store these results in a local database. Next we discuss a general framework which includes methods for accessing this information, defining skims, specifying event output content, accessing locally available storage through a variety of interfaces (SRM, dCache/dccp, gridftp), accessing remote storage elements as specified, and user job submission tools through local or grid schedulers. The advantages of the DSS are the ability to quickly 'browse' datasets and design skims, for example, pre-adjusting cuts to get to a desired skim level with minimal use of compute resources, and to encode these analysis operations in a database for re-analysis and archival purposes. Additionally the framework has provisions to operate autonomously in the event that external, central resources are not available, and to provide, as a reduced package, a minimal skimming service tailored to the needs of small Tier 3 centres or individual users

Low energy Kombucha fermented milk-based beverages

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Milanović Spasenija D.

2008-01-01

Full Text Available This paper investigates manufacturing of fermented beverages from two types of milk (1 % w/w and 2.2 % w/w fat by applying of Kombucha, which contains several yeasts and bacterial strains. The starter was the inoculum produced from previous Kombucha fermentation. The applied starter concentrations were: 10 % v/v, 15 % v/v and 20 % v/v. Also, the traditional yoghurt starter was used to produce the control samples. All fermentations were performed at 42oC and the changes in the pH were monitored. The fermentation process was about three times faster in the control yoghurt than in the Kombucha samples. Influence of Kombucha inoculum concentration on the rate of fermentation appeared not to be significant. All fermentations were stopped when the pH reached 4.4. After the production, the quality of the fermented milk beverages with Kombucha was determined and compared with the quality of the control yoghurt samples. It was concluded that the difference in fat contents in milks affects the difference in quantities of other components in the fermented milk beverages with Kombucha. Sensory characteristics of the beverages manufactured from the partially skimmed milk are much better than those of the fermented beverages produced from the low fat milk.

Rapid determination of ampicillin in bovine milk by liquid chromatography with fluorescence detection

Energy Technology Data Exchange (ETDEWEB)

Ang, C.Y.W.; Luo, Wenhong [National Center for Toxicological Research, Jefferson, AR (United States)

1997-01-01

A rapid and sensitive liquid chromatographic (LC) method was developed for the determination of ampicillin residues in raw bovine milk, processed skim milk, and pasteurized, homogenized whole milk with vitamin D. Milk samples were deproteinized with trichloroacetic acid (TCA) and acetonictrile. After centrifugation, the clear supernatant was reacted with formaldehyde and TCA under heat. The major fluorescent derivative of ampicillin was then determined by reversed-phase LC with fluorescence detection. Average recoveries of ampicillin fortified at 5, 10, and 20 ppb (ng/mL) were all >85% with coefficients of variation <10%. Limits of detection ranged from 0.31 to 0.51 ppb and limits of quantitation, from 0.66 to 1.2 ppb. After appropriate validation, this method should be suitable for rapid analysis of milk for ampicillin residues at the tolerance level of 10 ppb. 16 refs., 4 figs., 3 tabs.

A Biology Laboratory Exercise Using Macromolecule Assays to Distinguish Four Types of Milk

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Charlotte W. Pratt

2011-03-01

Full Text Available One of the drawbacks of cookbook-style laboratory exercises for General Biology courses is that students are not challenged to develop skills in scientific reasoning, such as formulating hypotheses and designing and carrying out experiments. Several traditional laboratory curricula include exercises involving semi-quantitative colorimetric assays to detect proteins (biuret test, reducing sugars (Benedict’s test, starch (Lugol’s test, and lipids (Sudan red test in a variety of easily prepared solutions (glucose, albumin, glycine, etc. and familiar food items (lemon juice, cornstarch, egg white, etc.. An extension of this lab exercise was developed to allow students to use their knowledge of the macromolecule assays to design an experiment to distinguish four types of “milk”: whole milk, skim milk, cream, and soy milk (rice milk or almond milk could also be included.

Avaliação da qualidade físico-química do leite ultra pasteurizado comercializado no município de Erechim – RS | Physicochemical quality assessment of ultra-pasteurized milk commercially in the City of Erechim-RS

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Leonardo Souza Rosa

2015-05-01

Full Text Available O trabalho teve como objetivo avaliar a qualidade físico-química do leite ultra pasteurizado comercializado no município de Erechim - RS. Nos meses de maio e agosto de 2014, foram coletadas seis amostras de leite UHT integral, correspondentes a seis diferentes marcas, totalizando doze amostras, cuja qualidade foi avaliada através dos parâmetros umidade, gordura, proteína, extrato seco desengordurado (ESD, estabilidade ao etanol 80%, densidade, acidez, índice crioscópico e detecções de fraudes por adição de amido, formaldeído, hidróxido de sódio, peróxido de hidrogênio e resíduos de antibióticos. As determinações de fraudes, umidade, ESD, densidade, acidez e índice crioscópico foram realizadas em triplicata conforme a Instrução Normativa nº 68, de 12 de dezembro de 2006. Os parâmetros gordura e proteína foram determinados em triplicata em analisador ultrassônico. Os resultados indicaram a existência de diferenças significativas (p < 0,05 entre as diferentes marcas em relação aos parâmetros umidade, gordura, proteína, extrato seco desengordurado, densidade, acidez e índice crioscópico. Constatou-se que duas marcas de leite UHT integral avaliadas não atenderam aos requisitos mínimos de qualidade em relação aos parâmetros ESD e proteína, estabelecido pela legislação. Outras duas marcas evidenciaram indicativos de adulterações por adição de amido e hidróxido de sódio. Mediante os resultados obtidos concluiu-se que apenas duas marcas atenderiam a totalidade dos requisitos mínimos de qualidade do leite UHT. --------------------------------------------------------------------------------------- This study aimed to commercially evaluate the physicochemical quality of ultra-pasteurized milk in the city of Erechim-RS. In May and August 2014, six samples of whole UHT milk, cor-responding to six different brands, were collected, amounting to 12 samples. The sample’s quality was assessed by analyzing the

7 CFR 1131.73 - Payments to producers and to cooperative associations.

Science.gov (United States)

2010-01-01

... the milk using the most recent class prices available for skim milk and butterfat at the receiving... less than 1.3 times the lowest class price for the preceding month less proper deductions authorized in... § 1131.72: (i) Multiply the hundredweight of producer skim milk received times the uniform skim milk...

Purification and Physico-Chemical Properties of Milk Clotting Enzyme Produced by Mucor Lamprosporus Comparable with Calf Rennet

International Nuclear Information System (INIS)

Moussa, L.A.; El-Fouly, M.Z.; El-Kabbany, H.; Kamel, Z.M.; Moubasher, M.H.

1999-01-01

Fractional precipitation of the crude enzyme produced by Mucor Lamprosporus fungus using 70% ammonium sulfate gave the highest MCA at 40 degree. Further purification of the partially purified enzyme was achieved by using Sephadex G-100 and rechromatographed on DEAE Sephadex A-50 and gave 22.5 fold then the crude enzyme with 301% enzyme recovery. Addition of NaCl to the skim milk caused pronounced decline in MCA of the enzyme while addition of 160 ppm of NaCl increased the MCA from 26.6 su/ml to 200 su/ml. The optimum temperature of the skin milk which induced the maximum activity of the purified enzyme in skim milk was found to be 40 degree while preheating the enzyme at 50 degree for 10 min caused a complete inhibition. Mild acidic condition did not affect the activity of the purified enzyme which remained almost stable till pH 6.0 while at pH 7.0 or more, the enzyme completely lost its clotting activity. The present data also showed that Mucor Lamprosporus rennin like enzyme exhibited higher activity than calf rennet

7 CFR 1005.73 - Payments to producers and to cooperative associations.

Science.gov (United States)

2010-01-01

... the hundredweight of producer skim milk received times the uniform skim milk price for the month; (ii... operator's estimated use value of the milk using the most recent class prices available for skim milk and... first 15 days of the month at not less than 90 percent of the preceding month's uniform price, adjusted...

7 CFR 1007.73 - Payments to producers and to cooperative associations.

Science.gov (United States)

2010-01-01

... the hundredweight of producer skim milk received times the uniform skim milk price for the month; (ii... operator's estimated use value of the milk using the most recent class prices available for skim milk and... first 15 days of the month at not less than 90 percent of the preceding month's uniform price, adjusted...

Did pterosaurs feed by skimming? Physical modelling and anatomical evaluation of an unusual feeding method.

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Stuart Humphries

2007-08-01

Full Text Available Similarities between the anatomies of living organisms are often used to draw conclusions regarding the ecology and behaviour of extinct animals. Several pterosaur taxa are postulated to have been skim-feeders based largely on supposed convergences of their jaw anatomy with that of the modern skimming bird, Rynchops spp. Using physical and mathematical models of Rynchops bills and pterosaur jaws, we show that skimming is considerably more energetically costly than previously thought for Rynchops and that pterosaurs weighing more than one kilogram would not have been able to skim at all. Furthermore, anatomical comparisons between the highly specialised skull of Rynchops and those of postulated skimming pterosaurs suggest that even smaller forms were poorly adapted for skim-feeding. Our results refute the hypothesis that some pterosaurs commonly used skimming as a foraging method and illustrate the pitfalls involved in extrapolating from limited morphological convergence.

Ocorrência de Bacillus cereus em leite integral e capacidade enterotoxigênica das cepas isoladas Occurrence of Bacillus cereus in Whole milk and enterotoxigenic potential of the isolated strains

Directory of Open Access Journals (Sweden)

N.C.M. Rezende-Lago

2007-12-01

Full Text Available Pesquisaram-se a presença de Bacillus cereus e a produção de enterotoxinas produzidas por esses microrganismos em 120 amostras de diversos tipos de leite. Bacillus cereus foi isolado e identificado em 22 (73,3%, 15 (50,0%, 29 (96,7% e quatro (13,3% amostras de leite em pó, cru, pasteurizado e UAT (longa vida, respectivamente. Para a detecção de enterotoxinas pela técnica da alça ligada de coelho, foram positivos, respectivamente, três (13,6%, um (7,1% e 10 (35,7% microrganismos isolados das amostras de leite em pó, leite cru e leite pasteurizado. Pelo teste de aumento de permeabilidade vascular, dois (9,1%, um (7,1%, um (3,6% e um (4,0% microrganismos isolados de leite em pó, cru, pasteurizado e UAT apresentaram-se enterotoxigênicos, respectivamente. O uso da técnica de aglutinação passiva em látex demonstrou a produção da toxina diarréica por três (33,3%, sete (63,6%, quatro (30,8% e oito (80,0% microrganismos isolados, respectivamente, de leite em pó, cru, pasteurizado e UAT. Os resultados indicam um risco potencial, podendo colocar em risco a saúde dos consumidores desses produtos.A hundred and twenty samples of different types of milk were examined to the presence of Bacillus cereus and the enterotoxigenic potential of the isolated strains. Bacillus cereus was isolated and identified in 22 (73.0%, 15 (50.0%, 29 (96.7% and four (13.3% samples of powder, raw, pasteurized and UHT milk, respectively. The enterotoxigenicity detection using the rabbit ileal loop assay showed positive, respectively, three (13.6%, one (7.1% and 10 (35.7% isolated strains from powder, raw and pasteurized milk. Using vascular permeability activity assay two (9.1%, one (7.1%, one (3.6% and one (4.0% isolated strains from powder, raw, pasteurized and UHT milk were positive, respectively. The reversed passive latex agglutination test showed diarrheal toxin production by three (33.3%, seven (63.6%, four (30.8% and eight (80.0% strains isolated from

Index files for Belle II - very small skim containers

Science.gov (United States)

Sevior, Martin; Bloomfield, Tristan; Kuhr, Thomas; Ueda, I.; Miyake, H.; Hara, T.

2017-10-01

The Belle II experiment[1] employs the root file format[2] for recording data and is investigating the use of “index-files” to reduce the size of data skims. These files contain pointers to the location of interesting events within the total Belle II data set and reduce the size of data skims by 2 orders of magnitude. We implement this scheme on the Belle II grid by recording the parent file metadata and the event location within the parent file. While the scheme works, it is substantially slower than a normal sequential read of standard skim files using default root file parameters. We investigate the performance of the scheme by adjusting the “splitLevel” and “autoflushsize” parameters of the root files in the parent data files.

Effect of high milk and sugar-sweetened and non-caloric soft drink intake on insulin sensitivity after 6 months in overweight and obese adults: a randomized controlled trial

DEFF Research Database (Denmark)

Engel, Sara; Tholstrup, Tine; Bruun, Jens M

2018-01-01

BACKGROUND/OBJECTIVES: Milk contributes with saturated fat, but randomized controlled trials (RCT) on the effects of dairy on the risk of type 2 diabetes (T2D) where dairy is given as whole foods are scarce. The objective of our study was to investigate the long-term effects of semi-skimmed milk ...

Flavor and flavor chemistry differences among milks processed by high-temperature, short-time pasteurization or ultra-pasteurization.

Science.gov (United States)

Jo, Y; Benoist, D M; Barbano, D M; Drake, M A

2018-05-01

Typical high-temperature, short-time (HTST) pasteurization encompasses a lower heat treatment and shorter refrigerated shelf life compared with ultra-pasteurization (UP) achieved by direct steam injection (DSI-UP) or indirect heat (IND-UP). A greater understanding of the effect of different heat treatments on flavor and flavor chemistry of milk is required to characterize, understand, and identify the sources of flavors. The objective of this study was to determine the differences in the flavor and volatile compound profiles of milk subjected to HTST, DSI-UP, or IND-UP using sensory and instrumental techniques. Raw skim and raw standardized 2% fat milks (50 L each) were processed in triplicate and pasteurized at 78°C for 15 s (HTST) or 140°C for 2.3 s by DSI-UP or IND-UP. Milks were cooled and stored at 4°C, then analyzed at d 0, 3, 7, and 14. Sensory attributes were determined using a trained panel, and aroma active compounds were evaluated by solid-phase micro-extraction or stir bar sorptive extraction followed by gas chromatography-mass spectrometry, gas chromatography-olfactometry, and gas chromatography-triple quad mass spectrometry. The UP milks had distinct cooked and sulfur flavors compared with HTST milks. The HTST milks had less diversity in aroma active compounds compared with UP milks. Flavor intensity of all milks decreased by d 14 of storage. Aroma active compound profiles were affected by heat treatment and storage time in both skim and 2% milk. High-impact aroma active compounds were hydrogen sulfide, dimethyl trisulfide, and methional in DSI-UP and 2 and 3-methylbutanal, furfural, 2-heptanone, 2-acetyl-1-pyrroline, 2-aminoacetophenone, benzaldehyde, and dimethyl sulfide in IND-UP. These results provide a foundation knowledge of the effect of heat treatments on flavor development and differences in sensory quality of UP milks. Copyright © 2018 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Use of Lactobacillus helveticus BGRA43 for Manufacturing Fermented Milk Products

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Jovanka Lukic

2013-01-01

Full Text Available Lactobacillus helveticus BGRA43 isolated from human intestines shows antimicrobial activity against foodborne pathogens and during fermentation in milk releases peptides with demonstrated anti-inflammatory properties. In this study, it was found that strain BGRA43 exhibits antimicrobial activity against human pathogens Yersinia enterocolitica, Shigella sonnei, S. flexneri and Streptococcus pneumoniae. Strain BGRA43 was able to survive in simulated gastric juice containing milk and retained cell number stability during the incubation in simulated intestinal conditions. In addition, LC/MS/MS analysis showed the ability of BGRA43 to hydrolyze β-lactoglobulin. Abundant growth of strain BGRA43 occurred in the presence of prebiotics inulin or concentrated oat bran β-glucan (Nutrim®, even when used as the sole carbon source. Similarly, strain BGRA43 grew satisfactorily in pure cow's or goat's milk as well as in the milk containing inulin or Nutrim®. Using the probiotic strain BGRA43 as a single starter strain, fermented milk products obtained from cow's or goat's milk with or without inulin or Nutrim® contained about 107 CFU/mL. The products were homogeneous and viscous and the best sensory scores were observed for fermented milk beverage made from reconstituted skimmed milk, whole cow's milk and whole goat's milk supplemented with 1 % inulin.

Titanite chronology, thermometry, and speedometry of ultrahigh-temperature (UHT) calc-silicates from south Madagascar: U-Pb dates, Zr temperatures, and lengthscales of trace-element diffusion

Science.gov (United States)

Holder, R. M.; Hacker, B. R.

2017-12-01

Calc-silicate rocks are often overlooked as sources of pressure-temperature-time data in granulite-UHT metamorphic terranes due to the strong dependence of calc-silicate mineral assemblages on complex fluid compositions and a lack of thermodynamic data on common high-temperature calc-silicate minerals such as scapolite. In the Ediacaran-Cambrian UHT rocks of southern Madagascar, clinopyroxene-scapolite-feldspar-quartz-zircon-titanite calc-silicate rocks are wide-spread. U-Pb dates of 540-520 Ma from unaltered portions of titanite correspond to cooling of the rocks through upper-amphibolite facies and indicate UHT metamorphism occurred before 540 Ma. Zr concentrations in these domains preserve growth temperatures of 900-950 °C, consistent with peak temperatures calculated by pseudosection modeling of nearby osumilite-bearing gneisses. Younger U-Pb dates (510-490 Ma) correspond to fluid-mediated Pb loss from titanite grains, which occurred below their diffusive Pb-closure temperature, along fractures. The extent of fluid alteration is seen clearly in back-scattered electron images and Zr-, Al-, Fe-, Ce-, and Nb-concentration maps. Laser-ablation depth profiling of idioblastic titanite grains shows preserved Pb diffusion profiles at grain rims, but there is no evidence for Zr diffusion, indicating that it was effectively immobile even at UHT.

Effect of leaving milk trucks empty and idle for 6 h between raw milk loads.

Science.gov (United States)

Kuhn, Eva; Meunier-Goddik, Lisbeth; Waite-Cusic, Joy G

2018-02-01

The US Pasteurized Milk Ordinance (PMO) allows milk tanker trucks to be used repeatedly for 24 h before mandatory clean-in-place cleaning, but no specifications are given for the length of time a tanker can be empty between loads. We defined a worst-case hauling scenario as a hauling vessel left empty and dirty (idle) for extended periods between loads, especially in warm weather. Initial studies were conducted using 5-gallon milk cans (pilot-scale) as a proof-of-concept and to demonstrate that extended idle time intervals could contribute to compromised raw milk quality. Based on pilot-scale results, a commercial hauling study was conducted through partnership with a Pacific Northwest dairy co-op to verify that extended idle times of 6 h between loads have minimal influence on the microbiological populations and enzyme activity in subsequent loads of milk. Milk cans were used to haul raw milk (load 1), emptied, incubated at 30°C for 3, 6, 10, and 20 h, and refilled with commercially pasteurized whole milk (load 2) to measure cross-contamination. For the commercial-scale study, a single tanker was filled with milk from a farm known to have poorer quality milk (farm A, load 1), emptied, and refilled immediately (0 h) or after a delay (6 h) with milk from a farm known to have superior quality milk (farm B, load 2). In both experiments, milk samples were obtained from each farm's bulk tank and from the milk can or tanker before unloading. Each sample was microbiologically assessed for standard plate count (SPC), lactic acid bacteria (LAB), and coliform counts. Selected isolates were assessed for lipolytic and proteolytic activity using spirit blue agar and skim milk agar, respectively. The pilot-scale experiment effectively demonstrated that extended periods of idle (>3 h) of soiled hauling vessels can significantly affect the microbiological quality of raw milk in subsequent loads; however, extended idle times of 6 h or less would not measurably compromise milk

Quantitation of human immunodeficiency virus type 1 in breast milk.

Science.gov (United States)

Ghosh, M K; Kuhn, L; West, J; Semrau, K; Decker, D; Thea, D M; Aldrovandi, G M

2003-06-01

The distribution and stability of human immunodeficiency virus type 1 (HIV-1) in breast milk (BM) components remain largely unknown. Inhibitory effects, if any, of BM on HIV RNA and DNA PCR amplification are poorly understood. We have addressed these issues by using virus-spiked BM samples from HIV-negative women. BM samples from HIV-negative women were spiked with HIV-1 virions or cells containing a single integrated copy of HIV DNA (8E5/LAV). After incubation under different experimental conditions, viral RNA was detected by the Roche Amplicor UltraSensitive assay in whole-milk, skim milk, and lipid fractions. We found excellent correlation between HIV-1 input copy and recovery in whole milk (r = 0.965, P milk (r = 0.972, P 0.982). The effects of incubation duration and temperature and repeated freeze-thaw cycles on HIV RNA recovery were analyzed. HIV RNA levels were remarkably stable in whole milk after three freeze-thaw cycles and for up to 30 h at room temperature. Our findings improve the understanding of the dynamics of HIV detection in BM and the conditions for BM sample collection, storage, and processing.

New milk medium for germ tube and chlamydoconidia production by Candida albicans.

Science.gov (United States)

Jitsurong, S; Kiamsiri, S; Pattararangrong, N

1993-08-01

A new medium consisting of UHT milk, tween 80 and agar is described for the development of both germ tube and chlamydoconidia by Candida albicans. In total 172 isolates from clinical specimens, including C. albicans (112), C. guilliermondii (4), C. krusei (3), C. parasilopsis (16). C. tropicalis (28), Torulopsis glabrata (6) and Trichosporon beigellii (3), were examined in this medium by using the standard method. A higher percentage (98.2%) of germ tube production by C. albicans was found in this medium than in undiluted serum (90.2%). In addition, only C. albicans was found to be able to produce a high percentage of chlamydoconidia (95.5%) after 48 hours' incubation. In comparison with the conventional medium, corn meal tween 80 agar (21.4%), this new medium gives a significantly higher percentage and abundance of chlamydoconidia production. Being simple, cheap and easy to prepare, the new milk medium is proposed as very practical in the clinical mycology laboratory.

The effect of emulsifying salts on the turbidity of a diluted milk system with varying pH and protein concentration.

Science.gov (United States)

Culler, M D; Saricay, Y; Harte, F M

2017-06-01

Solutions of 10 commonly used emulsifying salts (ES) listed in the Code of Federal Regulations (21CFR133.179) for pasteurized process cheese were tested for their effect on the turbidity of a diluted milk system at different pH and protein concentrations to characterize the conditions that affect micellar structure. Emulsifying salt solutions were made by mixing the ES in a 1-in-20 dilution of water in skim milk ultrafiltrate (3 kDa molecular weight cut-off) to obtain ES concentrations from 0 to 248 mM. Skim milk was added to solutions containing nanopure water, skim milk ultrafiltrate, and a specific ES ranging in concentration from 0 to 248 mM and pH 5, 5.8, 6.8, 7.8, and 8.8. The turbidity of the samples was measured as the optical density at 400 nm immediately after mixing (time, t = 0), after 30 s (t = 30s), and after 30 min (t = 30min). Emulsifying salts were found to cause a decrease in the turbidity of the system, which was modeled using an exponential decay model, where C* represents a threshold salt concentration at which rapid dissociation occurs. At pH values 5.8 and 6.8, the ES caused the greatest decrease in turbidity of the diluted milk system. At pH 5, the ES had the least effect on the turbidity of the system. Sodium hexametaphosphate was found to have the strongest dissociative effect, with a C* value of 0.33 mM for t = 0 at pH 6.8. In contrast, the largest C* value calculated at pH 6.8 was monosodium phosphate at 278.22 mM. Increased time resulted in lower C* values. The model established for this study can be used to predict the dissociation of casein micelles in the presence of various types of ES. Copyright © 2017 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Comparison of HPLC-RI, LC/MS-MS and enzymatic assays for the analysis of residual lactose in lactose-free milk.

Science.gov (United States)

Trani, A; Gambacorta, G; Loizzo, P; Cassone, A; Fasciano, C; Zambrini, A V; Faccia, M

2017-10-15

Lactose intolerance is the decreased ability to digest lactose, and the population involved is rapidly increasing all over the world. Different procedures have been reported in the literature to quantify lactose in dairy products, but the official method of analysis is based on enzymatic assay. In this paper, the effectiveness of two enzymatic kits in detecting residual lactose in lactose-free milk was investigated, and a comparison with two alternative chromatographic methods was done. The investigation used several samples of UHT milk containing different levels of lactose, and the results highlighted the inadequacy of the enzymatic assays and of the HPLC-RI method to analyse lactose-free milk. An LC-MS/MS method using the formate adduct was developed, and it allowed quantitation of lactose and lactulose in all samples at a high level of precision and repeatability. Copyright © 2017 Elsevier Ltd. All rights reserved.

Indonesian consumers’ perception of modernized and original version of traditional food

DEFF Research Database (Denmark)

Fibri, Dwi Larasatie Nur; Frøst, Michael Bom

in a jar, sambal sprinkles, fresh coconut milk, UHT coconut milk, coconut milk powder, gudeg kendil, gudeg besek, boxed gudeg, canned gudeg, ground seasoning, instant seasoning paste, dadih, and yoghurt) were described to gauge consumer perception of the following variables: modern, traditional, original......, authentic, natural and hedonics. Partial Least Square Regression was carried out to get an overview of product and variable variation. Figure 1 showed how the variable modern is inversely correlated to the remaining variables, including hedonics. Products perceived as modern were UHT liquid coconut milk......, powdered coconut milk, instant seasoning paste, canned gudeg, sambal in jar, sprinkle sambal, yoghurt and hygienic tempe. In contrast, products that were perceived as traditional were also more liked, such as homemade sambal, ground seasoning, gudeg kendil, gudeg besek, tempe usar, and fresh coconut milk...

Decay of Mycobacterium bovis in whole milk submitted to pasteurization parameters

Directory of Open Access Journals (Sweden)

Leandro Ribeiro

2016-11-01

Full Text Available Parameters for milk pasteurization were established a long time ago, considering the thermal resistance of Mycobacterium bovis, and the systematic adoption of this process has drastically reduced the incidence of human tuberculosis caused by this pathogen. However, more recently, molecular methods have allowed the identification of genetic variations in this bacterium that may lead to greater thermal resistance. The aim of this study was to investigate whether genetic variation leads to variation in the death pattern of this bacterium during the milk pasteurization process. Samples of UHT (ultra-high temperature-treated whole milk were artificially contaminated with four different Mycobacterium bovis spoligotypes and were subjected to pasteurization by low-temperature long-time (LTLT and high-temperature short-time (HTST treatments. The M. bovis spoligotypes were quantified (Colony Forming Unit per milliliter of milk before and during the thermal process. The decay of the pathogen was quantified by calculating the difference between the measurements at the beginning and at the end of the thermal treatment. The data demonstrated that the LTLT and HTST pasteurization processes considerably reduced the M. bovis load in the milk; however, the bacterium was not eliminated. There was no difference in the thermal resistance of the spoligotypes tested or in the efficiency of pasteurization processes (LTLT versus HTST. However, heating phase was more effective in reducing the M. bovis load than the target temperature maintenance phase.

Consumer taste tests and milk preference in low-income, urban supermarkets.

Science.gov (United States)

Weiss, Stephanie; Davis, Erica; Wojtanowski, Alexis C; Foster, Gary D; Glanz, Karen; Karpyn, Allison

2015-06-01

To explore shoppers' responses to the taste of different types of cow's milk in a blind taste test and to examine their willingness to purchase lower-fat milk as part of an in-store marketing intervention. Participants were recruited on-site in the supermarket to participate in a blind taste test of three varieties of cow's milk and asked to guess what type they sampled. The taste testing was conducted as part of the Healthy Retail Solution (HRS) intervention that took place in four large supermarkets in Philadelphia, PA, USA over the course of six months. Adults (n 444) at participating Philadelphia supermarkets. The majority of participants at all stores reported typically purchasing higher-fat milk. Forty per cent of participants reported buying whole milk, 38 % purchased milk with 2 % fat. Very few participants correctly identified all three milk samples during the taste test (6·9 %) and a majority of participants were unable to identify the type of milk they self-reported typically purchased. Most consumers could not accurately distinguish between various types of milk. Taste testing is a promising strategy to introduce lower-fat milks to consumers who have not tried them before. Campaigns to purchase skimmed, 1 % or 2 % milk may result in significant energy reduction over time and can serve as a simple way to combat overweight and obesity.

Effect of inulin on the growth and survival of Bifidobacterium longum BB536 in fermented goat’s and cow’s milk

Directory of Open Access Journals (Sweden)

Marina Šimunek

2009-09-01

Full Text Available Fermented dairy products were made from standardized goat and cow milk (2.9 % milk fat with addition of 3 % skimmed milk powder (control samples, or with addition of 2 % inulin and 1 % skimmed milk powder (experimental samples. Fermentation of samples was carried out at 40 °C by thermophilic yoghurt culture YC-380 and probiotic culture Bifidobacterium longum BB536. Desired acidity (pH around 4.5 was achieved in all samples in about 5.5 h. Viable count of probiotic strain (logN/m increased for all samples for on average 1.4 logarithmic units except for the sample of cow’s milk supplemented with inulin, which exhibited the highest growth of bifidobacteria for approximately 1.7 logarithmic units. During fermentation somewhat faster decrease of pH-value was observed in goat milk samples compared to cow milk samples. At the end of fermentation there was no statistically significant difference (P>0.05 in pH-values regardless of milk origin or inulin addition. During thirty days of fermented drink storage at lower temperature (about 6 °C, slightly lower pH-values were observed in cow milk samples compared to goat milk, especially in cow milk enriched with inulin. During storage, until the 15th day, an increase in the number of viable count of probiotic bacteria was observed in all samples, while from 20th to 30th day a decrease of 0.5 logarithmic units of the same parameter was recorded. In goat milk their survival was somewhat smaller compared to cow milk. The number of bifidobacteria in samples supplemented with inulin on the last day of storage, compared to control samples, was higher for 0.3 logarithmic units, regardless of the milk origin. After thirty days of refrigerated storage, recommended concentration of bifidobacteria was insured in all samples, thus directly implying that these fermented drinks can be included in probiotics.

7 CFR 1126.73 - Payments to producers and to cooperative associations.

Science.gov (United States)

2010-01-01

... as follows: (i) The hundredweight of Class I skim milk times the Class I skim milk price for the... of nonfat solids in Class II skim milk by the Class II nonfat solids price; (iii) The pounds of... announced class price for the preceding month, less proper deductions authorized in writing by the producer...

PENGGUNAAN BERBAGAI JENIS BAHAN PELINDUNG UNTUK MEMPERTAHANKAN VIABILITAS BAKTERI ASAM LAKTAT YANG DI ISOLASI DARI AIR SUSU IBU PADA PROSES PENGERINGAN BEKU [Utilization of various cryogenic agents during freeze drying to Maintain the viability of Lactic Acid Bacteria Isolated from breast milk

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Ni Nyoman Puspawati1*

2010-06-01

Full Text Available Lactic acid bacteria are the most important bacteria having potential as probiotic. The objectives of the present study were to examine the growth of Lactic Acid Bacteria, identify the Lactic Acid Bacteria capable of surviving and evaluate the best cryogenic agents that protect the viability of Lactic Acid Bacteria during freeze drying. Four cryogenic agents, i.e. sucrose, lactose, skim milk and maltodextrin, were used in freeze drying of three species of Lactic Acid Bacteria, i.e. Pediococcus pentosaceus A16, Lactobacillus brevis A17 and Lactobacillus rhamnosus R21 isolated from breast milk. Evaluation included viability before and after freeze drying, survival of freeze dried culture in 0.5 % bile salt and low pH for 5 hours. The result showed that three of cryogenics, i.e. sucrose, lactose and skim milk improved the viability of freeze dried of all lactobacilli, except maltodextrin that did not give protection to L. rhamnosus R21. Evaluation on the survival of LAB in 0.5 % bile salt showed that cryogenic agents improved the survival rate of all Lactic Acid Bacteria during freeze drying. The cryogenic also improved the survival rate of LAB at low pH, with the best protection given by skim milk on L. rhamnosus R21.

Inactivation of Listeria monocytogenes in milk by pulsed electric field.

Science.gov (United States)

Reina, L D; Jin, Z T; Zhang, Q H; Yousef, A E

1998-09-01

Pasteurized whole, 2%, and skim milk were inoculated with Listeria monocytogenes Scott A and treated with high-voltage pulsed electric field (PEF). The effects of milk composition (fat content) and PEF parameters (electric field strength, treatment time, and treatment temperature) on the inactivation of the bacterium were studied. No significant differences were observed in the inactivation of L. monocytogenes Scott A in three types of milk by PEF treatment. With treatment at 25 degrees C, 1- to 3-log reductions of L. monocytogenes were observed. PEF lethal effect was a function of field strength and treatment time. Higher field strength or longer treatment time resulted in a greater reduction of viable cells. A 4-log reduction of the bacterium was obtained by increasing the treatment temperature to 50 degrees C. Results indicate that the use of a high-voltage PEF is a promising technology for inactivation of foodborne pathogens.

7 CFR 1001.73 - Payments to producers and to cooperative associations.

Science.gov (United States)

2010-01-01

... as follows: (i) Multiply the hundredweight of Class I skim milk by the Class I skim milk price for... skim milk by the Class II nonfat solids price; (iv) Multiply the pounds of butterfat in Class II times... first 15 days of the month at not less than the lowest announced class price for the preceding month...

7 CFR 1033.73 - Payments to producers and to cooperative associations.

Science.gov (United States)

2010-01-01

...: (i) The hundredweight of Class I skim milk times the Class I skim milk price for the month plus the... solids in Class II skim milk by the Class II nonfat solids price; (iii) The pounds of butterfat in Class... producer at not less than the lowest announced class price for the preceding month, less proper deductions...

Pasteurization of milk: the heat inactivation kinetics of milk-borne dairy pathogens under commercial-type conditions of turbulent flow.

Science.gov (United States)

Pearce, L E; Smythe, B W; Crawford, R A; Oakley, E; Hathaway, S C; Shepherd, J M

2012-01-01

This is the first study to report kinetic data on the survival of a range of significant milk-borne pathogens under commercial-type pasteurization conditions. The most heat-resistant strain of each of the milk-borne pathogens Staphylococcus aureus, Yersinia enterocolitica, pathogenic Escherichia coli, Cronobacter sakazakii (formerly known as Enterobacter sakazakii), Listeria monocytogenes, and Salmonella was selected to obtain the worst-case scenario in heat inactivation trials using a pilot-plant-scale pasteurizer. Initially, approximately 30 of each species were screened using a submerged coil unit. Then, UHT milk was inoculated with the most heat-resistant pathogens at ~10(7)/mL and heat treated in a pilot-plant-scale pasteurizer under commercial-type conditions of turbulent flow for 15s over a temperature range from 56 to 66°C and at 72°C. Survivors were enumerated on nonselective media chosen for the highest efficiency of plating of heat-damaged bacteria of each of the chosen strains. The mean log(10) reductions and temperatures of inactivation of the 6 pathogens during a 15-s treatment were Staph. aureus >6.7 at 66.5°C, Y. enterocolitica >6.8 at 62.5°C, pathogenic E. coli >6.8 at 65°C, C. sakazakii >6.7 at 67.5°C, L. monocytogenes >6.9 at 65.5°C, and Salmonella ser. Typhimurium >6.9 at 61.5°C. The kinetic data from these experiments will be used by the New Zealand Ministry of Agriculture and Forestry to populate the quantitative risk assessment model being developed to investigate the risks to New Zealand consumers from pasteurized, compared with nonpasteurized, milk and milk products. Copyright © 2012 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Potential of the Virion-Associated Peptidoglycan Hydrolase HydH5 and Its Derivative Fusion Proteins in Milk Biopreservation

Science.gov (United States)

Rodríguez-Rubio, Lorena; Martínez, Beatriz; Donovan, David M.; García, Pilar; Rodríguez, Ana

2013-01-01

Bacteriophage lytic enzymes have recently attracted considerable interest as novel antimicrobials against Gram-positive bacteria. In this work, antimicrobial activity in milk of HydH5 [a virion-associated peptidoglycan hydrolase (VAPGH) encoded by the Staphylococcus aureus bacteriophage vB_SauS-phiIPLA88], and three different fusion proteins created between HydH5 and lysostaphin has been assessed. The lytic activity of the five proteins (HydH5, HydH5Lyso, HydH5SH3b, CHAPSH3b and lysostaphin) was confirmed using commercial whole extended shelf-life milk (ESL) in challenge assays with 104 CFU/mL of the strain S. aureus Sa9. HydH5, HydH5Lyso and HydH5SH3b (3.5 µM) kept the staphylococcal viable counts below the control cultures for 6 h at 37°C. The effect is apparent just 15 minutes after the addition of the lytic enzyme. Of note, lysostaphin and CHAPSH3b showed the highest staphylolytic protection as they were able to eradicate the initial staphylococcal challenge immediately or 15 min after addition, respectively, at lower concentration (1 µM) at 37°C. CHAPSH3b showed the same antistaphyloccal effect at room temperature (1.65 µM). No re-growth was observed for the remainder of the experiment (up to 6 h). CHAPSH3b activity (1.65 µM) was also assayed in raw (whole and skim) and pasteurized (whole and skim) milk. Pasteurization of milk clearly enhanced CHAPSH3b staphylolytic activity in both whole and skim milk at both temperatures. This effect was most dramatic at room temperature as this protein was able to reduce S. aureus viable counts to undetectable levels immediately after addition with no re-growth detected for the duration of the experiment (360 min). Furthermore, CHAPSH3b protein is known to be heat tolerant and retained some lytic activity after pasteurization treatment and after storage at 4°C for 3 days. These results might facilitate the use of the peptidoglycan hydrolase HydH5 and its derivative fusions, particularly CHAPSH3b, as biocontrol agents

Potential of the virion-associated peptidoglycan hydrolase HydH5 and its derivative fusion proteins in milk biopreservation.

Directory of Open Access Journals (Sweden)

Lorena Rodríguez-Rubio

Full Text Available Bacteriophage lytic enzymes have recently attracted considerable interest as novel antimicrobials against Gram-positive bacteria. In this work, antimicrobial activity in milk of HydH5 [a virion-associated peptidoglycan hydrolase (VAPGH encoded by the Staphylococcus aureus bacteriophage vB_SauS-phiIPLA88], and three different fusion proteins created between HydH5 and lysostaphin has been assessed. The lytic activity of the five proteins (HydH5, HydH5Lyso, HydH5SH3b, CHAPSH3b and lysostaphin was confirmed using commercial whole extended shelf-life milk (ESL in challenge assays with 10(4 CFU/mL of the strain S. aureus Sa9. HydH5, HydH5Lyso and HydH5SH3b (3.5 µM kept the staphylococcal viable counts below the control cultures for 6 h at 37°C. The effect is apparent just 15 minutes after the addition of the lytic enzyme. Of note, lysostaphin and CHAPSH3b showed the highest staphylolytic protection as they were able to eradicate the initial staphylococcal challenge immediately or 15 min after addition, respectively, at lower concentration (1 µM at 37°C. CHAPSH3b showed the same antistaphyloccal effect at room temperature (1.65 µM. No re-growth was observed for the remainder of the experiment (up to 6 h. CHAPSH3b activity (1.65 µM was also assayed in raw (whole and skim and pasteurized (whole and skim milk. Pasteurization of milk clearly enhanced CHAPSH3b staphylolytic activity in both whole and skim milk at both temperatures. This effect was most dramatic at room temperature as this protein was able to reduce S. aureus viable counts to undetectable levels immediately after addition with no re-growth detected for the duration of the experiment (360 min. Furthermore, CHAPSH3b protein is known to be heat tolerant and retained some lytic activity after pasteurization treatment and after storage at 4°C for 3 days. These results might facilitate the use of the peptidoglycan hydrolase HydH5 and its derivative fusions, particularly CHAPSH3b, as

Low Lactose Milk Production of Soybean by Fermentation Technique Using Rhizopus oligosporus

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Farid Salahudin

2013-06-01

Full Text Available Milk is an important food for baby that contains lactose. Normally, a baby could produce lactase enzyme that digest lactose, but in the diarrhea case lactose could not be digested. So, Low Lactose Milk is needed. Low Lactose Milk usually produced from rice or almonds that have low protein. Soybean (Glycine max is the commodity with rich of protein and also contains raffinose and stachyose, which can lead flatulence. Raffinose and stachyose could be reduced by Rhizopus oryzae at tempe process from lamtoro beans.  So the aim in this research is to know the optimum time of soybean fermentation with R. oryzae to reduce stachyiose  and raffinose. The research was done with innoculation of R. oryzae isolate in the soybeans fermentation for 72 hours. N index, raffinose and stachyose level was tested. The result shows that optimum fermentation time is 48 hour and using 5% skim milk as filler.

Pengaruh Jenis Susu dan Persentase Starter yang Berbeda terhadap Kualitas Kefir

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Yusdar Zakaria

2009-04-01

Full Text Available Effect of different milk and starter percentage on kefir quality ABSTRACT. The objective of this study is to study the quality of kefir with different amount of starter added and different kind of milk. The quality of kefir was evaluated by measuring lactic acid level, syneresis, crude protein, crude fat and amount of active microorganism. The result showed that the different percentage of starter and kind of milk has a high significant on syneresis and Lactic Acid level (P < 0,01. The best interaction was resulted from the combination of 10% starter and UHT milk. The result also indicated that the different percentage of starter and kind of milk has no effect on crude protein, crude fat and the amount of active microorganism. The combination of 10% Starter and UHT milk, produces the best quality of kefir

Milk and Dairy Products Consumers Behavior and Preferences in Vojvodina – Republic of Serbia

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Dinu Gavojdian

2016-10-01

Full Text Available Aim of the current research was to evaluate milk and dairy derived consumer’s behaviour and preferences in Vojvodina (Central Banat District from the Republic of Serbia, in order to be able to further formulate advice and strategies to farmers, farm-advisors and policy makers, to help improve the overall farmer’s competiveness and increase the economic returns of dairy enterprises. Data was collected following questionnaire based-interviews, between January and June 2016. There were 76 persons who answered a face-to-face interview, and had to answer to a 15 questions based questionnaire, all respondents were from Vojvodina (Central Banat District, Republic of Serbia. The main five categories of products purchased were pasteurized milk (11.33%, yogurts (23.44%, sour cream (18.75%, butter (10.55% and cheeses (21.48%. The least dairy derived products categories purchased and consumed were UHT milk (4.30%, refrigerated milk (3.91%, raw milk (5.86% and frozen milk (0.00%. The most important selection criterions of the surveyed consumers were ‘freshness’ (21.72%, expiring date (13.64%, taste characteristics (10.10%, price/quality ratio (13.13% and nutritive value (16.16%.  Results of the current study should be taken into consideration by both farmers and dairy factories, in order to possible identify niche markets, in order to add value to the food chain and improve their economic returns by producing and selling products that have among higher demands from consumers.

Effects of different processing methods on some macro-minerals in ...

African Journals Online (AJOL)

Milk was also fortified with 6 % skimmed milk powder (31.50g skimmed milk in 500ml milk) followed by the pasteurization of fortified milk (Fortified Pasteurized Milk: FPM). Raw milk served as the control. Fresh cheese was coagulated from 500ml milk using 3.75 ml (0.75 % v/v) Calotropis procera medium sized (8 x 15 cm) ...

In vitro evaluation of iron solubility and dialyzability of various iron fortificants and of iron-fortified milk products targeted for infants and toddlers.

Science.gov (United States)

Kapsokefalou, Maria; Alexandropoulou, Isidora; Komaitis, Michail; Politis, Ioannis

2005-06-01

The objectives of the present study were: to compare the solubility and dialyzability of various iron fortificants (iron pyrophosphate, ferrous bis-glycinate, ferrous gluconate, ferrous lactate, ferrous sulfate) added, in the presence of ascorbic acid, to pasteurized milk samples produced under laboratory conditions; and to compare the solubility and dialyzability of iron in commercial pasteurized, UHT and condensed milk products available in the Greek market fortified with various vitamins and minerals including iron and targeted towards infants (6-12 months old) and toddlers. Iron solubility and dialyzability were determined using a simulated gastrointestinal digestive system. Ferrous dialyzable iron (molecular weight lower than 8000) was used as an index for prediction of iron bioavailability. Ferrous dialyzable iron in pasteurized milk samples fortified with iron pyrophosphate, ferrous lactate and ferrous bis-glycinate was higher (P iron in products fortified with ferrous lactate was not different (P > 0.05) from those fortified with ferrous sulfate. Ferrous dialyzable iron in four condensed commercial milk products was higher (P iron was higher (P iron source, milk processing and the overall product composition affect formation of ferrous dialyzable iron and may determine the success and effectiveness of iron fortification of milk.

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

DEFF Research Database (Denmark)

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

2007-01-01

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

Destruction of Various Kinds of Mycobacteria in Milk by Pasteurization

Science.gov (United States)

Harrington, Rube; Karlson, Alfred G.

1965-01-01

Various strains of unclassified mycobacteria, Mycobacterium tuberculosis (including H37Rv strains), M. bovis, M. avium, M. fortuitum, and bacille Calmette-Guerin, were exposed to the temperature and time of pasteurization in skim milk in test tubes. Of the 195 strains tested, there were a few surviving colonies among 6 of 33 skotochromogens, 1 of 26 photochromogens, 10 of 79 nonchromogens, and 1 of 9 rapid growers. Subcultures of the surviving colonies failed to resist the pasteurization tests on subsequent trials. PMID:14325295

Prevalence of antibiotic residues in commercial milk and its variation by season and thermal processing methods

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Fathollah Aalipour

2013-01-01

Full Text Available Aims: In this study, the prevalence of antibiotic residues in pasteurized and sterilized commercial milk available in Shahre-kourd, Iran, was investigated. In addition, the influence of seasonal temperature changes on the prevalence of contamination was studied. Materials and Methods: Commercial milk samples of 187, including 154 pasteurized and 33 sterilized, milk samples were collected from the market between early January 2012 and late July of the same year. The presence of antibiotic residues was detected using the microbiological detection test kit, Eclipse 100, as a semi-quantitative method. Results: The results showed that 37 of the samples (19.8% have contained antibiotic residues above the European Union Maximum Residues Limits (EU-MRLs, of which 28 samples (14.97% were found to be contaminated but at the concentrations below the EU-MRLs. There was no significant difference between the contamination rate of pasteurized and Ultra High Temperature (UHT-sterilized samples. Similarly, variation of weather temperature with seasons had no effect on the contamination prevalence of milk samples ( P > 0.05. Conclusion: Based on the result of this study, antibiotics residues were present in the majority of milk samples. Neither the season nor the type of thermal processing of the commercial milks had noticeable impact on the prevalence level of the milk samples. However, an increasing trend of prevalence level for antibiotic residues was observed with increasing the temperature through the warm season.

A preliminary study of continuous milk coagulation using Cynara cardunculus flower extract and calf rennet immobilized on magnetic particles.

Science.gov (United States)

Liburdi, Katia; Emiliani Spinelli, Sara; Benucci, Ilaria; Lombardelli, Claudio; Esti, Marco

2018-01-15

The aim of this study was to develop a bioreactor design for continuous milk coagulation using a biocatalyst composed of immobilized animal and vegetable rennet on aminated magnetic particles, which has been proven to be an appropriate carrier for enzyme immobilization. Calf and vegetable (Cynara cardunculus) rennets were covalently immobilized on CLEA® magnetic supports and the immobilization procedure was optimized in batch mode, by evaluating protein loading, caseinolytic activity and the coagulation properties of skim milk powder and cow's milk. Subsequently the optimal temperature of immobilized coagulant was defined and a technically-friendly enzyme bioreactor was developed in order to carry out a continuous milk coagulation process with the aim of producing soft cheese. Copyright © 2017 Elsevier Ltd. All rights reserved.

Mixing sweet cream buttermilk with whole milk to produce cream cheese

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Bahrami Masoud

2015-12-01

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

Milk Production in the Sylvopastoral Zone of Senegal: Variation Factors and Local Populations’ Management System

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A. T. Diop

2009-01-01

Full Text Available In the Sahelian region of Senegal, milk production in pastoral systems is subjected to inter- and intra-annual variations because the animal feed is almost exclusively based on natural resources. Studies conducted from a monitoring set-up in pastoralist settlements and in station, and data from Nestle Company have shown that milk production was highly related to the milk collection date, but with a low correlation with the total amount of rainfall. The relationship between total milk production and the normalized difference vegetation index (NDVI was polynomial. The production peak was reached when the water content in forage was 70%. Surveys on pastoralists (men and women belonging to different ethnic groups and living in different production subsystems (Walo, Djoloff and Ferlo showed that the duration of lactation, number of cows and animal species were the main factors of variation of milk production. The actors in charge of milk production management differed depending on the ethnic group. Milk curdling and butter making were the two preserving methods used, and five types of gourds were used in the process. Dairy products still held a major place in farmers’ incomes and skim milk curd was the most marketed product.

Ultrasonically enhanced fractionation of milk fat in a litre-scale prototype vessel.

Science.gov (United States)

Leong, Thomas; Johansson, Linda; Mawson, Raymond; McArthur, Sally L; Manasseh, Richard; Juliano, Pablo

2016-01-01

The ultrasonic fractionation of milk fat in whole milk to fractions with distinct particle size distributions was demonstrated using a stage-based ultrasound-enhanced gravity separation protocol. Firstly, a single stage ultrasound gravity separation was characterised after various sonication durations (5-20 min) with a mass balance, where defined volume partitions were removed across the height of the separation vessel to determine the fat content and size distribution of fat droplets. Subsequent trials using ultrasound-enhanced gravity separation were carried out in three consecutive stages. Each stage consisted of 5 min sonication, with single and dual transducer configurations at 1 MHz and 2 MHz, followed by aliquot collection for particle size characterisation of the formed layers located at the bottom and top of the vessel. After each sonication stage, gentle removal of the separated fat layer located at the top was performed. Results indicated that ultrasound promoted the formation of a gradient of vertically increasing fat concentration and particle size across the height of the separation vessel, which became more pronounced with extended sonication time. Ultrasound-enhanced fractionation provided fat enriched fractions located at the top of the vessel of up to 13 ± 1% (w/v) with larger globules present in the particle size distributions. In contrast, semi-skim milk fractions located at the bottom of the vessel as low as 1.2 ± 0.01% (w/v) could be produced, containing proportionally smaller sized fat globules. Particle size differentiation was enhanced at higher ultrasound energy input (up to 347 W/L). In particular, dual transducer after three-stage operation at maximum energy input provided highest mean particle size differentiation with up to 0.9 μm reduction in the semi-skim fractions. Higher frequency ultrasound at 2 MHz was more effective in manipulating smaller sized fat globules retained in the later stages of skimming than 1 MHz. While 2 MHz

The effect of high pressure on nitrogen compounds of milk

International Nuclear Information System (INIS)

Kielczewska, Katarzyna; Czerniewicz, Maria; Michalak, Joanna; Brandt, Waldemar

2004-01-01

The effect of pressurization at different pressures (from 200 to 1000 MPa, at 200 MPa intervals, t const. = 15 min) and periods of time (from 15 to 35 min, at 10 min intervals, p const. = 800 MPa) on the changes of proteins and nitrogen compounds of skimmed milk was studied. The pressurization caused an increase in the amount of soluble casein and denaturation of whey proteins. The level of nonprotein nitrogen compounds and proteoso-peptone nitrogen compounds increased as a result of the high-pressure treatment. These changes increased with an increase in pressure and exposure time. High-pressure treatment considerably affected the changes in the conformation of milk proteins, which was reflected in the changes in the content of proteins sedimenting and an increase in their degree of hydration

Aflatoxin M1 in Pasteurized Milk in Babol city, Mazandaran Province, Iran.

Science.gov (United States)

Sefidgar, Saa; Mirzae, M; Assmar, M; Naddaf, Sr

2011-01-01

Aflatoxin M(1) (AFM(1)) is the metabolite of aflatoxin B1 (AFB(1)) and is found in milk when lactating animals are fed with contaminated feedstuff. The presence of AFM(1) in milk, pose a major risk for humans especially kids as it can have immunosuppressive, mutagenic, teratogenic and carcinogenic effects. The present study is aimed to investigate the occurrence of AFM(1) in subsidized pasteurized milk in Babol, Mazandaran Province, Iran. Some 72 pasteurized milk packages were collected from supermarkets in various districts of city during January to March 2006. Milk samples were centrifuged and amounts of 100 μl of skimmed milk were tested for AFM(1) contamination by competitive ELISA. All the samples (100%) exhibited contamination with AFM(1). The contamination levels means in January, February, and March were 227.85, 229.64, and 233.1ng/l, respectively. The amount of AFM(1) in all the samples were above 50ng/l, the threshold set by the European community regulations. Monitoring of AFM(1) level should be part of quality control procedures in dairy factories, particularly the ones providing infant's milk. Production of safer and healthier milk and other dairy products with minimum AFM(1) level can be achieved by adopting prophylactic measures including control of humidity and water content of feedstuff, which favors mould production.

Combining proteomic tools to characterize the protein fraction of llama (Lama glama) milk.

Science.gov (United States)

Saadaoui, Besma; Bianchi, Leonardo; Henry, Céline; Miranda, Guy; Martin, Patrice; Cebo, Christelle

2014-05-01

Llamas belong to the Camelidae family along with camels. While dromedary camel milk has been broadly characterized, data on llama milk proteins are scarce. The objective of this study was thus to investigate the protein composition of llama milk. Skimmed llama milk proteins were first characterized by a 2D separation technique coupling RP-HPLC in the first dimension with SDS-PAGE in the second dimension (RP-HPLC/SDS-PAGE). Llama milk proteins, namely caseins (αs1 -, αs2 -, β-, and κ-caseins), α-lactalbumin, lactoferrin, and serum albumin, were identified using PMF. Llama milk proteins were also characterized by online LC-ESI-MS analysis. This approach allowed attributing precise molecular masses for most of the previously MS-identified llama milk proteins. Interestingly, α-lactalbumin exhibits distinct chromatographic behaviors between llama and dromedary camel milk. De novo sequencing of the llama α-lactalbumin protein by LC coupled with MS/MS (LC-MS/MS) showed the occurrence of two amino acid substitutions (R62L/I and K89L/I) that partly explained the higher hydrophobicity of llama α-lactalbumin compared with its dromedary counterpart. Taken together, these results provide for the first time a thorough description of the protein fraction of Lama glama milk. © 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Added value of experts' knowledge to improve a quantitative microbial exposure assessment model--Application to aseptic-UHT food products.

Science.gov (United States)

Pujol, Laure; Johnson, Nicholas Brian; Magras, Catherine; Albert, Isabelle; Membré, Jeanne-Marie

2015-10-15

In a previous study, a quantitative microbial exposure assessment (QMEA) model applied to an aseptic-UHT food process was developed [Pujol, L., Albert, I., Magras, C., Johnson, N. B., Membré, J. M. Probabilistic exposure assessment model to estimate aseptic UHT product failure rate. 2015 International Journal of Food Microbiology. 192, 124-141]. It quantified Sterility Failure Rate (SFR) associated with Bacillus cereus and Geobacillus stearothermophilus per process module (nine modules in total from raw material reception to end-product storage). Previously, the probabilistic model inputs were set by experts (using knowledge and in-house data). However, only the variability dimension was taken into account. The model was then improved using expert elicitation knowledge in two ways. First, the model was refined by adding the uncertainty dimension to the probabilistic inputs, enabling to set a second order Monte Carlo analysis. The eight following inputs, and their impact on SFR, are presented in detail in this present study: D-value for each bacteria of interest (B. cereus and G. stearothermophilus) associated with the inactivation model for the UHT treatment step, i.e., two inputs; log reduction (decimal reduction) number associated with the inactivation model for the packaging sterilization step for each bacterium and each part of the packaging (product container and sealing component), i.e., four inputs; and bacterial spore air load of the aseptic tank and the filler cabinet rooms, i.e., two inputs. Second, the model was improved by leveraging expert knowledge to develop further the existing model. The proportion of bacteria in the product which settled on surface of pipes (between the UHT treatment and the aseptic tank on one hand, and between the aseptic tank and the filler cabinet on the other hand) leading to a possible biofilm formation for each bacterium, was better characterized. It was modeled as a function of the hygienic design level of the aseptic-UHT

Optimum Thermal Processing for Extended Shelf-Life (ESL) Milk.

Science.gov (United States)

Deeth, Hilton

2017-11-20

Extended shelf-life (ESL) or ultra-pasteurized milk is produced by thermal processing using conditions between those used for traditional high-temperature, short-time (HTST) pasteurization and those used for ultra-high-temperature (UHT) sterilization. It should have a refrigerated shelf-life of more than 30 days. To achieve this, the thermal processing has to be quite intense. The challenge is to produce a product that has high bacteriological quality and safety but also very good organoleptic characteristics. Hence the two major aims in producing ESL milk are to inactivate all vegetative bacteria and spores of psychrotrophic bacteria, and to cause minimal chemical change that can result in cooked flavor development. The first aim is focused on inactivation of spores of psychrotrophic bacteria, especially Bacillus cereus because some strains of this organism are pathogenic, some can grow at ≤7 °C and cause spoilage of milk, and the spores of some strains are very heat-resistant. The second aim is minimizing denaturation of β-lactoglobulin (β-Lg) as the extent of denaturation is strongly correlated with the production of volatile sulfur compounds that cause cooked flavor. It is proposed that the heating should have a bactericidal effect, B * (inactivation of thermophilic spores), of >0.3 and cause ≤50% denaturation of β-Lg. This can be best achieved by heating at high temperature for a short holding time using direct heating, and aseptically packaging the product.

Optimum Thermal Processing for Extended Shelf-Life (ESL Milk

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Hilton Deeth

2017-11-01

Full Text Available Extended shelf-life (ESL or ultra-pasteurized milk is produced by thermal processing using conditions between those used for traditional high-temperature, short-time (HTST pasteurization and those used for ultra-high-temperature (UHT sterilization. It should have a refrigerated shelf-life of more than 30 days. To achieve this, the thermal processing has to be quite intense. The challenge is to produce a product that has high bacteriological quality and safety but also very good organoleptic characteristics. Hence the two major aims in producing ESL milk are to inactivate all vegetative bacteria and spores of psychrotrophic bacteria, and to cause minimal chemical change that can result in cooked flavor development. The first aim is focused on inactivation of spores of psychrotrophic bacteria, especially Bacillus cereus because some strains of this organism are pathogenic, some can grow at ≤7 °C and cause spoilage of milk, and the spores of some strains are very heat-resistant. The second aim is minimizing denaturation of β-lactoglobulin (β-Lg as the extent of denaturation is strongly correlated with the production of volatile sulfur compounds that cause cooked flavor. It is proposed that the heating should have a bactericidal effect, B* (inactivation of thermophilic spores, of >0.3 and cause ≤50% denaturation of β-Lg. This can be best achieved by heating at high temperature for a short holding time using direct heating, and aseptically packaging the product.

Determination of Sr-90, Cs-137, Na, K, Cs, Ca, Sr and Ba in Milk Powder (A-7)

International Nuclear Information System (INIS)

1973-01-01

The samples were made from fresh skim milk by spray drying. The homogeneity was achieved by stirring the original liquid milk and the powder itself. No spiking with active or inactive materials was made. Each participating laboratory received 800 g sub-samples of the material. 26 participants submitted a total of 99 laboratory means and 365 results of individual determinations. Some of the laboratories submitted two different sets of results for the same radionuclides or stable elements which were obtained either by different analysts. The results are presented separately for all the radionuclides and stable elements (except cesium)

Isolation and purification of beta-lactoglobulin from cow milk

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Ranjit Aich

2015-05-01

Full Text Available Aim: The present study was undertaken to standardize a convenient method for isolation and purification of β-lactoglobulin (β-lg from cow milk keeping its antigenicity intact, so that the purified β-lg can be used for detection of cow milk protein intolerance (CMPI. Materials and Methods: Raw milk was collected from Gir breed of cattle reared in Haringhata Farm, West Bengal. Milk was then converted to skimmed milk by removing fat globules and casein protein was removed by acidification to pH 4.6 by adding 3 M HCl. β-lg was isolated by gel filtration chromatography using Sephacryl S-200 from the supernatant whey protein fraction. Further, β-lg was purified by anion-exchange chromatography in diethylaminoethyl-sepharose. Molecular weight of the purified cattle β-lg was determined by 15 percent one-dimensional sodium dodecyl sulfate-polyacrylamide gel electrophoresis and was analyzed by gel documentation system using standard molecular weight marker. Results: The molecular weight of the purified cattle β-lg was detected as 17.44 kDa. The isolated β-lg was almost in pure form as the molecular weight of purified β-lg monomer is 18kDa. Conclusion: The study revealed a simple and suitable method for isolation of β-lg from whey protein in pure form which may be used for detection of CMPI.

S100B Protein concentration in milk-formulas for preterm and term infants. Correlation with industrial preparation procedures.

Science.gov (United States)

Nigro, Francesco; Gagliardi, Luigi; Ciotti, Sabina; Galvano, Fabio; Pietri, Amedeo; Tina, Gabriella Lucia; Cavallaro, Daniela; La Fauci, Luca; Iacopino, Leonardo; Bognanno, Matteo; Li Volti, Giovanni; Scacco, Antonio; Michetti, Fabrizio; Gazzolo, Diego

2008-05-01

Human milk S100B protein possesses important neurotrophic properties. However, in some conditions human milk is substituted by milk formulas. The aims of the present study were: to assess S100B concentrations in milk formulas, to verify any differences in S100B levels between preterm and term infant formulas and to evaluate the impact of industrial preparation at predetermined phases on S100B content. Two different set of samples were tested: (i) commercial preterm (n = 36) and term (n = 36) infant milk formulas; ii) milk preterm (n = 10) and term infant (n = 10) formulas sampled at the following predetermined industrial preparation time points: skimmed cow milk (Time 0); after protein sources supplementation (Time 1); after pasteurization (Time 2); after spray-drying (Time 3). Our results showed that S100B concentration in preterm formulas were higher than in term ones (p 0.05) at Time 2, whereas a significant (p pasteurization but not spry-drying. New feeding strategies in preterm and term infants are therefore warranted in order to preserve S100B protein during industrial preparation.

Text Skimming: The Process and Effectiveness of Foraging through Text under Time Pressure

Science.gov (United States)

Duggan, Geoffrey B.; Payne, Stephen J.

2009-01-01

Is Skim reading effective? How do readers allocate their attention selectively? The authors report 3 experiments that use expository texts and allow readers only enough time to read half of each document. Experiment 1 found that, relative to reading half the text, skimming improved memory for important ideas from a text but did not improve memory…

Bioaccessible Antioxidants in Milk Fermented by Bifidobacterium longum subsp. longum Strains

Science.gov (United States)

Gagnon, Mérilie; Savard, Patricia; Rivière, Audrey; LaPointe, Gisèle

2015-01-01

Bifidobacterium longum subsp. longum is among the dominant species of the human gastrointestinal microbiota and could thus have potential as probiotics. New targets such as antioxidant properties have interest for beneficial effects on health. The objective of this study was to evaluate the bioaccessibility of antioxidants in milk fermented by selected B. longum subsp. longum strains during in vitro dynamic digestion. The antioxidant capacity of cell extracts from 38 strains, of which 32 belong to B. longum subsp. longum, was evaluated with the ORAC (oxygen radical absorbance capacity) method. On the basis of screening and gene sequence typing by multilocus locus sequence analysis (MLSA), five strains were chosen for fermenting reconstituted skim milk. Antioxidant capacity varied among the strains tested (P = 0.0009). Two strains of B. longum subsp. longum (CUETM 172 and 171) showed significantly higher ORAC values than the other bifidobacteria strains. However, there does not appear to be a relationship between gene sequence types and antioxidant capacity. The milk fermented by each of the five strains selected (CUETM 268, 172, 245, 247, or PRO 16-10) did not have higher initial ORAC values compared to the nonfermented milk samples. However, higher bioaccessibility of antioxidants in fermented milk (175–358%) was observed during digestion. PMID:25802836

Oil Skimming : Business Potential and Strategic Options Facing a Marginalised Business Segment at Sandvik Process Systems

OpenAIRE

Grill, Peter; Linde, Fredrik

2013-01-01

The purpose of this thesis is to study the oil skimming market and evaluate what drives company competitiveness and market attractiveness. Throughout the thesis, the total oil skimming market has been divided into an industrial market and an offshore market as these applications have entirely different requirements. However, the skimming market in general is underdeveloped and the long lifetime of the equipment has a negative impact on the market development speed. It is therefore characteris...

Microcalorimetric study of the growth of Streptococcus thermophilus in renneted milk

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Irina eStulova

2015-02-01

Full Text Available The growth of Streptococcus thermophilus ST12 (ST12 in liquid milk, reconstituted from low-heat skim milk powder (RSM and in RSM with rennet addition (r-RSM at 40°C was monitored by microcalorimetry. It was shown that the growth rate of bacteria decreased in renneted samples in comparison with liquid RSM starting from certain sizes of the colonies (deviation moments, which depended on the inoculation rates. The hydrolysis of lactose was delayed for about 1 h in the r-RSM in comparison with RSM but otherwise the metabolism of carbohydrates in the renneted and non-renneted milks was similar. The total free amino acids content by the end of fermentations was higher in r-RSM than in RSM presumably due to the enzymatic hydrolytic activity of rennet. The quantitatively dominating amino acids were remarkably different in the r-RSM and RSM indicating that the hydrolysis cascade of caseins and/or metabolism of amino acids by the bacteria functioned differently in the two cases. The data obtained showed potential of microcalorimetry to characterize quantitative differences of growth and metabolism of the bacteria in renneted and liquid samples of milk.

AVALIAÇÃO DA QUALIDADE FÍSICO-QUÍMICA E MICROBIOLÓGICA DE CREMES DE LEITE UHT

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José Carlos Ribeiro Júnior

2012-04-01

Full Text Available O consumo de produtos UHT vem aumentando no Brasil, devido à sua praticidade de armazenamento e longa vida útil. O objetivo do presente trabalho foi verificar a qualidade físico-química e microbiológica do creme de leite UHT comercializado em Londrina/PR. Avaliou-se 14 marcas, sendo coletadas três amostras de cada marca, totalizando 42 amostras. Na análise de gordura 26,19% das amostras não apresentaram a porcentagem de gordura expressa na embalagem do produto, e os outros 73,81% das amostras apresentaram a porcentagem esperada no rótulo ou valor superior. Na análise de acidez, não foram encontrados resultados superiores ao padrão estabelecido pela legislação. Na contagem de aeróbios mesófilos, apenas uma (2,38% amostra apresentou contagem superior ao padrão de 100 UFC/g de creme estipulado pela Portaria 146/1996 do MAPA. Por outro lado, 73,80% das amostras estavam fora do padrão determinado pela ANVISA. O restante das amostras (23,80% não apresentaram nenhum crescimento. Das 110 colônias isoladas a partir do ágar BHI e nutriente, todas eram Gram positivas, 48,2% eram bacilos, 41,8% eram cocos, 7,3% com morfologia sugestiva de levedura, 1,8% eram cocobacilos e 0,9% eram diplococos. O problema mais freqüente evidenciado pelo presente trabalho foram as porcentagens de gordura inferiores ao esperado na embalagem. Os padrões microbiológicos estabelecidos para o creme de leite UHT por diferentes órgãos governamentais são ambíguos e dificultam a avaliação do produto. Utilizando os dois parâmetros, a maioria das amostras apresentou qualidade satisfatória de acordo com a legislação estabelecida para a indústria, e, ao mesmo tempo, estavam fora do padrão para o comércio.

Milk bottom-up proteomics: method optimisation.

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Delphine eVincent

2016-01-01

Full Text Available Milk is a complex fluid whose proteome displays a diverse set of proteins of high abundance such as caseins and medium to low abundance whey proteins such as ß-lactoglobulin, lactoferrin, immunoglobulins, glycoproteins, peptide hormones and enzymes. A sample preparation method that enables high reproducibility and throughput is key in reliably identifying proteins present or proteins responding to conditions such as a diet, health or genetics. Using skim milk samples from Jersey and Holstein-Friesian cows, we compared three extraction procedures which have not previously been applied to samples of cows’ milk. Method A (urea involved a simple dilution of the milk in a urea-based buffer, method B (TCA/acetone involved a trichloroacetic acid (TCA/acetone precipitation and method C (methanol/chloroform involved a tri-phasic partition method in chloroform/methanol solution. Protein assays, SDS-PAGE profiling, and trypsin digestion followed by nanoHPLC-electrospray ionisation-tandem mass spectrometry (nLC-ESI-MS/MS analyses were performed to assess their efficiency. Replicates were used at each analytical step (extraction, digestion, injection to assess reproducibility. Mass spectrometry (MS data are available via ProteomeXchange with identifier PXD002529. Overall 186 unique accessions, major and minor proteins, were identified with a combination of methods. Method C (methanol/chloroform yielded the best resolved SDS-patterns and highest protein recovery rates, method A (urea yielded the greatest number of accessions, and, of the three procedures, method B (TCA/acetone was the least compatible of all with a wide range of downstream analytical procedures. Our results also highlighted breed differences between the proteins in milk of Jersey and Holstein-Friesian cows.

7 CFR 1005.30 - Reports of receipts and utilization.

Science.gov (United States)

2010-01-01

... handler shall report monthly so that the market administrator's office receives the report on or before... respect to each of its pool plants, the quantities of skim milk and butterfat contained in or represented... of producer milk. The report shall show also the quantity of any reconstituted skim milk in route...

7 CFR 1001.30 - Reports of receipts and utilization.

Science.gov (United States)

2010-01-01

... receipts and utilization of skim milk, butterfat, milk protein, and other nonfat solids as the market... handler shall report monthly so that the Market Administrator's office receives the report on or before... skim milk in route disposition in the marketing area. (c) Each handler described in § 1000.9(c) shall...

7 CFR 1030.30 - Reports of receipts and utilization.

Science.gov (United States)

2010-01-01

... skim milk, butterfat, milk protein, other nonfat solids, and somatic cell information, as the market... handler shall report monthly so that the market administrator's office receives the report on or before... skim milk in route disposition in the marketing area. (c) Each handler described in § 1000.9(c) shall...

Proteolytic and lipolytic microbiota of refrigerated raw milk from northeast and southern regions of Brazil

Directory of Open Access Journals (Sweden)

Jose Carlos Ribeiro Junior

2015-12-01

implemented among large producers with more advanced technology, which can improve the microbiological quality of raw milk, thus increasing the shelf life of pasteurized milk, and reducing problems in UHT milk as well as milk derivatives. 

Reduction of Aeromonas hidrophyla biofilm on stainless stell surface by essential oils

Science.gov (United States)

Millezi, Alessandra Farias; Cardoso, Maria das Graças; Alves, Eduardo; Piccoli, Roberta Hilsdorf

2013-01-01

This study demonstrates the possibility of using sanitizing detergents based on natural products for the elimination and/or reduction of Aeromonas hydrophila biofilm formed on stainless steel surfaces. The goal of this work was to determine the reduction effect of sanitizing detergents containing essential oils of Thymus vulgaris (thyme) and Cymbopogon citratus (lemongrass) on biofilm formed by A. hydrophila on AISI 304 stainless steel coupons, using UHT skimmed milk as substratum. There was adhesion and biofilm formation by A. hydrophila at 28 °C, presenting 7.60 log cfu.cm−2 after the fourth day of cultivation. There was no significant difference between the lemongrass treatment and that of the thyme oil (p 0.05). The treatment with lemongrass solution reduced the biofilm by 4.51 log cfu cm−2 at 25 °C. The thyme detergent also reduced the number of cfu cm−2 by 3.84 log cycles at 25 °C. The use of the lemongrass and thyme solutions efficiently reduced the A. hydrophila biofilm. PMID:24159286

Reduction of Aeromonas hidrophyla biofilm on stainless stell surface by essential oils

Directory of Open Access Journals (Sweden)

Alessandra Farias Millezi

2013-01-01

Full Text Available This study demonstrates the possibility of using sanitizing detergents based on natural products for the elimination and/or reduction of Aeromonas hydrophila biofilm formed on stainless steel surfaces. The goal of this work was to determine the reduction effect of sanitizing detergents containing essential oils of Thymus vulgaris (thyme and Cymbopogon citratus (lemongrass on biofilm formed by A. hydrophila on AISI 304 stainless steel coupons, using UHT skimmed milk as substratum. There was adhesion and biofilm formation by A. hydrophila at 28 ºC, presenting 7.60 log cfu.cm-2 after the fourth day of cultivation. There was no significant difference between the lemongrass treatment and that of the thyme oil (p 0.05. The treatment with lemongrass solution reduced the biofilm by 4.51 log cfu cm-2 at 25 ºC. The thyme detergent also reduced the number of cfu cm-2 by 3.84 log cycles at 25 ºC. The use of the lemongrass and thyme solutions efficiently reduced the A. hydrophila biofilm.

Analysis of bovine milk caseins on organic monolithic columns: an integrated capillary liquid chromatography-high resolution mass spectrometry approach for the study of time-dependent casein degradation.

Science.gov (United States)

Pierri, Giuseppe; Kotoni, Dorina; Simone, Patrizia; Villani, Claudio; Pepe, Giacomo; Campiglia, Pietro; Dugo, Paola; Gasparrini, Francesco

2013-10-25

Casein proteins constitute approximately 80% of the proteins present in bovine milk and account for many of its nutritional and technological properties. The analysis of the casein fraction in commercially available pasteurized milk and the study of its time-dependent degradation is of considerable interest in the agro-food industry. Here we present new analytical methods for the study of caseins in fresh and expired bovine milk, based on the use of lab-made capillary organic monolithic columns. An integrated capillary high performance liquid chromatography and high-resolution mass spectrometry (Cap-LC-HRMS) approach was developed, exploiting the excellent resolution, permeability and biocompatibility of organic monoliths, which is easily adaptable to the analysis of intact proteins. The resolution obtained on the lab-made Protein-Cap-RP-Lauryl-γ-Monolithic column (270 mm × 0.250 mm length × internal diameter, L × I.D.) in the analysis of commercial standard caseins (αS-CN, β-CN and κ-CN) through Cap-HPLC-UV was compared to the one observe using two packed capillary C4 columns, the ACE C4 (3 μm, 150 mm × 0.300 mm, L × I.D.) and the Jupiter C4 column (5 μm, 150 mm × 0.300 mm, L × I.D.). Thanks to the higher resolution observed, the monolithic capillary column was chosen for the successive degradation studies of casein fractions extracted from bovine milk 1-4 weeks after expiry date. The comparison of the UV chromatographic profiles of skim, semi-skim and whole milk showed a major stability of whole milk towards time-dependent degradation of caseins, which was further sustained by high-resolution analysis on a 50-cm long monolithic column using a 120-min time gradient. Contemporarily, the exact monoisotopic and average molecular masses of intact αS-CN and β-CN protein standards were obtained through high resolution mass spectrometry and used for casein identification in Cap-LC-HRMS analysis. Finally, the proteolytic degradation of β-CN in skim milk