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Dairy Products (dairy + products)
Selected AbstractsHandbook of Functional Dairy ProductsINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 2 2005R K Robinson No abstract is available for this article. [source] IDF 2nd World Symposium of Dairy Products in Human Health and NutritionINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 4 2004R K Robinson No abstract is available for this article. [source] Addition of Soluble Soybean Polysaccharides to Dairy Products as a Source of Dietary FiberJOURNAL OF FOOD SCIENCE, Issue 6 2010Wenpu Chen Abstract:, Increasing consumption of dietary fiber in food leads to many important health benefits: for example, reduction in blood cholesterol, reduced risk of diabetes, and improved laxation. Water soluble soybean polysaccharide (SSPS) is a dietary fiber extracted and refined from okara, a byproduct of soy manufacturing. It was incorporated into 3 categories of dairy-based products, thickened milkshake-style beverages, puddings, and low-fat ice cream, to the maximum amount without over-texturing the food. Rheological measurements and sensory tests were used to develop desirable SSPS-fortified products. From the rheological data, 4% SSPS-fortified dairy beverages and 4% SSPS -fortified puddings were in the range of commercial products. From sensory analyses, 4% SSPS-fortified dairy beverage with 0.015%,,carrageenan, 4% SSPS-fortified pudding with 0.1%,,carrageenan, and 2% SSPS-fortified low-fat ice cream gained the highest scores in consumer hedonic rating. Panelists also indicated their willingness to consume those products if they were available commercially. Practical Application:, Since the dietary fiber intake of many people is below their suggested adequate intake values, strategies to successfully fortify foods with fiber may help alleviate this gap. We have developed 3 dairy products, a beverage, a pudding, and a low-fat ice cream, that have been fortified with soluble soybean polysaccharide at levels of 4%, 4%, and 2%, respectively. These products were within acceptable ranges of rheological parameters and other physical stability measurements and were judged to be acceptable by sensory analyses. [source] Probiotic Dairy Products as Functional FoodsCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 5 2010Daniel Granato This growth is fueled by technological innovations, development of new products, and the increasing number of health-conscious consumers interested in products that improve life quality. Since the global market of functional foods is increasing annually, food product development is a key research priority and a challenge for both the industry and science sectors. Probiotics show considerable promise for the expansion of the dairy industry, especially in such specific sectors as yogurts, cheeses, beverages, ice creams, and other desserts. This article presents an overview of functional foods and strategies for their development, with particular attention to probiotic dairy products. Moreover, special attention is paid to the sensory properties of such products to provide important information about their most desirable attributes. [source] Addition of Carbon Dioxide to Dairy Products to Improve Quality: A Comprehensive ReviewCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 4 2006Joseph H. Hotchkiss ABSTRACT:,Changes in distribution patterns and demand for increased food quality have resulted in a desire to improve the shelf life of nonsterile dairy products. Refrigerated shelf life extension typically requires, at a minimum, reductions in the growth rate of spoilage microorganisms and subsequent product deterioration. Reducing initial bacterial loads, increasing pasteurization regimes, and reducing postprocessing contamination have all been employed with measured success. The use of antimicrobial additives has been discouraged primarily due to labeling requirements and perceived toxicity risks. Carbon dioxide (CO2) is a naturally occurring milk component and inhibitory toward select dairy spoilage microorganisms; however, the precise mechanism is not fully understood. CO2 addition through modified atmosphere packaging or direct injection as a cost-effective shelf life extension strategy is used commercially worldwide for some dairy products and is being considered for others as well. New CO2 technologies are being developed for improvements in the shelf life, quality, and yield of a diversity of dairy products, including raw and pasteurized milk, cheeses, cottage cheese, yogurt, and fermented dairy beverages. Here we present a comprehensive review of past and present research related to quality improvement of such dairy products using CO2. [source] Assessment of aflatoxin M1 levels in selected dairy products in north-western IranINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 2 2010HAMID MOHAMADI The purpose of this survey was to evaluate the natural occurrence and content of aflatoxin M1, AFM1, in dairy products marketed in Urmia. During September 2007, 40 samples of pasteurised milk, 40 samples of ultra high temperature-treated (UHT) milk, 40 samples of creamy cheese and 40 samples of Iranian Feta cheese were collected from different supermarkets in Urmia city. AFM1 contents were determined by the competitive enzyme-linked imunosorbent assay (ELISA) technique. All milk samples analysed showed a mean of AFM1 concentrations lower than the permissible level of 50 ng/kg in Iran (23.22 and 19.53 ng/kg in pasteurised milk and UHT milk respectively). The mean levels of AFM1 contamination were 43.31 ng/kg in Feta cheeses and 21.96 ng/kg in creamy cheeses. The potential risk of human exposure to aflatoxin M1 via consumption of milk and milk products is well known. Dairy products must therefore be evaluated for aflatoxin and kept free from fungal contamination as much as possible. [source] Iron status in Danish men 1984,94: a cohort comparison of changes in iron stores and the prevalence of iron deficiency and iron overloadEUROPEAN JOURNAL OF HAEMATOLOGY, Issue 6 2002Nils Milman Abstract:,Background and objectives : From 1954 to 1987, flour in Denmark was fortified with 30 mg carbonyl iron per kg. This mandatory fortification was abolished in 1987. The aim of this study was to compare iron status in Danish men before and after abolition of iron fortification. Methods : Iron status (serum ferritin, haemoglobin), was assessed in population surveys in Copenhagen County during 1983,84 comprising 1324 Caucasian men (1024 non-blood-donors, 300 blood donors) and in 1993,94 comprising 1288 Caucasian men (1103 non-blood-donors, 185 donors), equally distributed in age cohorts of 40, 50, 60 and 70 yr. Results : In the 1984 survey median serum ferritin values in the four age cohorts in non-blood-donors were 136, 141, 133 and 111 µg/L, and in the 1994 survey 177, 173, 186 and 148 µg L ,1 , respectively. The difference was significant in all age groups ( P <0.001). There was no significant difference between the two surveys concerning the prevalence of small iron stores (ferritin 16,32 µg L ,1 ), depleted iron stores (ferritin <16 µg L ,1 ) or iron-deficiency anaemia (ferritin <13 µg L ,1 and Hb <5th percentile for iron-replete men). However, from 1984 to 1994, the prevalence of iron overload (ferritin >300 µg L ,1 ) increased from 11.3% to 18.9% ( P <0.0001). During the study period there was an increase in body mass index ( P <0.0001), alcohol consumption ( P <0.03) and use of non-steroid anti-inflammatory drugs (NSAID) ( P <0.0001), and a decrease in the use of vitamin,mineral supplements ( P <0.04) and in the prevalence of tobacco smoking ( P <0.0001). In contrast, median ferritin in blood donors showed a significant fall from 1984 to 1994 (103 vs. 74 µg L ,1 , P <0.02). Conclusion : Abolition of iron fortification reduced the iron content of the Danish diet by an average of 0.24 mg MJ ,1 , and the median dietary iron intake in men from 17 to 12 mg d ,1 . From 1984 to 1994, body iron stores and the prevalence of iron overload in Danish men increased significantly, despite the abolition of food iron fortification. The reason appears to be changes in dietary habits, with a lower consumption of dairy products and eggs, which inhibit iron absorption, and a higher consumption of alcohol, meat, and poultry, containing haem iron and enhancing iron absorption. The high prevalence of iron overload in men may constitute a health risk. [source] Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese productsFEMS MICROBIOLOGY REVIEWS, Issue 3 2005Gerrit Smit Abstract Flavour development in dairy fermentations, most notably cheeses, results from a series of (bio)chemical processes in which the starter cultures provide the enzymes. Particularly the enzymatic degradation of proteins (caseins) leads to the formation of key-flavour components, which contribute to the sensory perception of dairy products. More specifically, caseins are degraded into peptides and amino acids and the latter are major precursors for volatile aroma compounds. In particular, the conversion of methionine, the aromatic and the branched-chain amino acids are crucial. A lot of research has focused on the degradation of caseins into peptides and free amino acids, and more recently, enzymes involved in the conversion of amino acids were identified. Most data are generated on Lactococcus lactis, which is the predominant organism in starter cultures used for cheese-making, but also Lactobacillus, Streptococcus, Propionibacterium and species used for surface ripening of cheeses are characterised in their flavour-forming capacity. In this paper, various enzymes and pathways involved in flavour formation will be highlighted and the impact of these findings for the development of industrial starter cultures will be discussed. [source] Nutrition and pharyngeal cancer: Results from a case-control study in SpainHEAD & NECK: JOURNAL FOR THE SCIENCES & SPECIALTIES OF THE HEAD AND NECK, Issue 9 2002Ana Escribano Uzcudun MD Abstract Background Oropharyngeal and hypopharyngeal cancer is increasing all over the world, frequently affecting more and more women and younger individuals and not only the typical 50- to 60-year-old heavy smoker and drinking man. In addition, 5-year overall survival rate remains poor (30% to 40% in most series), despite advances in treatment. Therefore, it is crucial to understand as accurately as possible the risk factors for these malignancies to improve primary prevention. Methods We report the results from a case-control study of pharyngeal cancer risk factors conducted in Spain involving 232 consecutive patients who were gender- and age-matched with 232 controls. Data were collected by interviewer-administered personal interview. Results Our results show that low intake of fruit, fruit juice, uncooked vegetables, dietary fiber,containing foods (legume and cereals), fish, milk, and dairy products is an independent risk factor for pharyngeal cancer and that high consumption of meat and fried foods also increases the risk once data are adjusted for tobacco smoking and alcohol drinking. Conclusions Although findings for fruit, juice, and uncooked vegetables are in accordance with those from other authors and can be explained on a biologic basis, the relationship between pharyngeal cancer and dietary excess of saturated fatty acids needs experimental investigation. Findings for milk, dairy products, and fish also warrant more detailed epidemiologic research because of conflicting data reported in the literature and because of the reportedly ambiguous role of retinol in human cancers. No conclusive explanations for the protective effect of dietary fiber,containing foods can be put forward today. Our results are uniquely attributable to oropharyngeal and hypopharyngeal cancers because of the small size of our nasopharyngeal cancer subsample. © 2002 Wiley Periodicals, Inc. Head Neck 24: 830,840, 2002 [source] PPAR, and PP2A are involved in the proapoptotic effect of conjugated linoleic acid on human hepatoma cell line SK-HEP-1INTERNATIONAL JOURNAL OF CANCER, Issue 11 2007Giuliana Muzio Abstract Conjugated linoleic acid (CLA), found in dairy products, in beef and lamb has been demonstrated to possess anticancer properties protecting several tissues from developing cancer. Moreover, it has been shown to modulate apoptosis in several cancer cell lines. The aim of this study was to investigate which signaling transduction pathways were modulated in CLA-induced apoptosis in human hepatoma SK-HEP-1 cells. The cells exposed to CLA were evaluated for PPAR,, PP2A, pro-apoptotic proteins Bak, Bad and caspases, and anti-apoptotic proteins Bcl-2 and Bcl-XL. Cells were also treated with okadaic acid, a PP2A inhibitor, or with Wy-14643, a specific PPAR, agonist. The CLA-induced apoptosis was concomitant to the increase of percentage of cells in the S phase, PPAR,, PP2A and pro-apoptotic proteins; simultaneously, antiapoptotic proteins decreased. Inhibition of PP2A prevented apoptosis, and PPAR, agonist showed similar effect as CLA. The increased PP2A could be responsible for the dephosphorylation of Bcl-2 and Bad, permitting apoptotic activity of Bax and Bad. The increase of caspase 8 and 9 suggested that both the intrinsic and extrinsic apoptotic pathways were induced. PP2A was probably increased by PPAR,, since putative PPRE sequences were found in genes encoding its subunits. In conclusion, CLA induces apoptosis in human hepatoma SK-HEP-1 cells, by increasing PPAR,, PP2A and pro-apoptotic proteins. © 2007 Wiley-Liss, Inc. [source] Organic purchasing motivations and attitudes: are they ethical?INTERNATIONAL JOURNAL OF CONSUMER STUDIES, Issue 2 2002M.G. McEachern Abstract Despite the increased documentation of consumers' purchases of organic food products, the motivations for such purchases are relatively under-researched. An individual's choice of food products can be linked clearly to ethical stances, but ethical choices can also vary from individual to individual, from industry to industry and among countries. Consequently, this paper investigates the degree to which ethical beliefs influence Scottish consumer perceptions, beliefs, attitudes and purchasing decisions, with regard to organic dairy products. Consumer purchasing motivations are revealed as being self-interest-centred (i.e. better tasting, safer), rather than altruistic. Therefore, to achieve future market development, organic dairy producers cannot rely upon the minority of hardcore green consumers to sustain growth, but must aim to modify perceptions and attitudes of larger consumer segments by implementing educational marketing campaigns that reinforce the ethical, environmental and societal benefits of organic production. [source] Assessment of aflatoxin M1 levels in selected dairy products in north-western IranINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 2 2010HAMID MOHAMADI The purpose of this survey was to evaluate the natural occurrence and content of aflatoxin M1, AFM1, in dairy products marketed in Urmia. During September 2007, 40 samples of pasteurised milk, 40 samples of ultra high temperature-treated (UHT) milk, 40 samples of creamy cheese and 40 samples of Iranian Feta cheese were collected from different supermarkets in Urmia city. AFM1 contents were determined by the competitive enzyme-linked imunosorbent assay (ELISA) technique. All milk samples analysed showed a mean of AFM1 concentrations lower than the permissible level of 50 ng/kg in Iran (23.22 and 19.53 ng/kg in pasteurised milk and UHT milk respectively). The mean levels of AFM1 contamination were 43.31 ng/kg in Feta cheeses and 21.96 ng/kg in creamy cheeses. The potential risk of human exposure to aflatoxin M1 via consumption of milk and milk products is well known. Dairy products must therefore be evaluated for aflatoxin and kept free from fungal contamination as much as possible. [source] Probiotic fermented milks: Present and futureINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 4 2009BORJA SÁNCHEZ Milk and dairy products have been part of human nutrition since ancient times, constituting an important part of a balanced diet. Fermented dairy products containing living micro-organisms have traditionally been used to restore gut health, being among the pioneers in functional foods. Such utilisation of live micro-organisms forms the basis of the probiotic concept, which constitutes a fast growing market for the development of new products. In this article, we review the current status of fermented milk as a vehicle for delivery of beneficial bacteria and look into future new directions and challenges. [source] Detection of aflatoxin M1 in milk and dairy products consumed in Adana, TurkeyINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 1 2009ISIL VAR A total of 70 dairy products consisting of 20 sterilized milk, 10 butter, 20 white cheese and 20 Kashar cheese samples were analysed for aflatoxin M1 (AFM1) by enzyme-linked immunosorbent assay (ELISA). The detection limit was 5 ng/L for milk and 25 ng/kg for butter, white cheese and Kashar cheese. Of the 70 dairy products analysed, AFM1 in 49 samples (70%) was found to range from 10 to 388 ng/kg. Moreover, AFM1 levels in three samples of milk, two samples of butter, one sample of white cheese and one sample of Kashar cheese were found to be higher than the Turkish legal limits. [source] Incidence and antibiotic susceptibility of bacteriocin-producing lactic acid bacteria from dairy productsINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 4 2008MAHBOUBEH MIRHOSSEINI Screening for bacteriocin production by strains of lactic acid bacteria (LAB) from local dairy products in Iran resulted in the detection of 10 bacteriocin-producing strains. Among 105 isolated, 10 bacteriocin producers were phenotypically and genotypically identified as Enterococcus spp. The antimicrobial compounds produced by these novel strains were inactivated by trypsin, proteinase k. These bacteriocins also were active in a wide range of pH and temperature values, and inhibited not only the closely related LAB, but also Listeria monocytogenes. [source] An overview of the Turkish dairy sectorINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 1 2008SERTAÇ GÖNENÇ The livestock sector and dairy subsector have great importance for Turkey, in terms of both nutrition and economy. The share of the livestock sector in the total agricultural production value has varied between 25% and 30% in the last three decades. Raw milk production is characterized by small-scale farms, with an average of three heads of dairy cattle per farm. Turkey's dairy industry was established and developed by the State with the opening of the Turkish Dairy Industry Institution (TSEK) in 1963 as a state-owned enterprise (SOE). TSEK facilitated modernization of the sector, created a dairy market and played a role in stabilizing the consumer and producer prices. In 1995, a liberalization movement in the agricultural sector started in Turkey and the TSEK enterprises were privatized. After privatization, producer prices decreased between 11.51% and 18.45% and consumer prices of dairy products increased in general. Today, the dairy processing sector has a dual structure that on one hand comprises many small- and medium-sized enterprises, while on the other features seven large holding companies that hold the largest market share (CR4 71). This study aims to show that the restructuring of the agricultural SOEs in the first place resulted in undesirable impacts, and thus that the planning and implementation of the privatization of the state enterprises in the dairy sector should be taken as a strategy in the medium term, using the experiences of other developing countries. [source] The use of transglutaminase in dairy productsINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 1 2006ELVAN ÖZRENK Modification of proteins by enzymes such as transglutaminase (TG) has recently become of great interest to food scientists. TG (EC 2.3.2.13) catalyses the post-translational modification of proteins by transamidation of available glutamine residues by the formation of covalent cross-links between glutamine and lysine residues in proteins. It is suggested that TG is a useful tool for the production of dairy products. In this review, properties of TG and its possible use in the manufacture of dairy products are discussed. Aspects covered include reactions catalysed by the enzyme and properties of modified proteins of selected milk proteins and products. [source] The Swiss Federal Dairy Research StationINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 1 2003Max Rüegg The Federal Dairy Research Station (FAM) was established at the beginning of the last century. It is one of six agricultural research stations of the Swiss Department of Agriculture and the leading national research institute in dairy technology and consulting. It is part of the Swiss Centre of Competence for Animal Production and Foods of Animal Origin. Its mission is to improve the competitive position of the Swiss milk producers and dairy industry. The institute is organized into three functional areas corresponding to its well-established core competencies: (1) production of raw milk cheese and microorganisms for fermentation, (2) knowledge transfer and consultation for the dairy industry and beekeeping, and (3) testing of, and providing expertise on dairy and bee products. Research work is carried out using a multidisciplinary approach in a matrix organization. Two product- and customer-orientated technology units and one unit for consulting, contractual work and other services for the dairy industry are supported in their projects by three scientific and technical units (microbiology; chemistry, physics and sensory analysis; engineering and production) as well as by a unit offering central services. The 4-year research programmes are based on the strategic goals of the agricultural policy as well as on the current needs of the dairy industry. An advisory board oversees the preparation and execution of the projects. FAM is connected to an international network for both scientific work and supervisory tasks. Work is carried out within the background of the political strategy of a sustainable development including economic, ecological and social aspects. A primary research focus is therefore the avoidance of excessive processing of milk and dairy products, and keeping products natural and free of residues by applying only minimal, unavoidable treatments and additives. [source] Production and use of dairy products in ThailandINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 1 2003Pariyaporn Itsaranuwat First page of article [source] Milk sugars and minerals as ingredientsINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 2 2001Matti Harju Lactose is the natural carbohydrate source and prebiotic compound found in the milk of mammals, but large variations in lactase activity in the small intestines of adult populations can cause problems with its use. The value of lactose can be increased by hydrolysis, but even more valuable products can be made by changing the structure of lactose and preventing its absorption in the gut. Some of these nonabsorbable lactose derivatives are already used in medical and functional food applications. Calcium phosphate precipitation to the heat-transfer surfaces is one of the oldest problems of the dairy industry, but if precipitation is carried out in controlled conditions, the precipitate can be further processed to form milk calcium powder. Milk calcium can be used as a natural source of calcium in calcium-fortified dairy products. The mineral and salty taste of whey has reduced its use as a food ingredient. The use of modern membrane technology offers a means of producing whey salt as a by-product of whey demineralization. These otherwise wasted minerals can then be used as a natural mineral salt. Especially interesting is the possibility of recycling the whey salt into cheese, improving its nutritional status. [source] Mycobacterium avium ssp. paratuberculosis: its incidence, heat resistance and detection in milk and dairy productsINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 1 2001Irene R Grant Mycobacterium avium ssp. paratuberculosis (MAP) causes Johne's disease in cattle and other ruminants and has been implicated as a possible cause of Crohn's disease in humans. The organism gains access to raw milk directly through excretion into the milk within the udder, and indirectly through faecal contamination during milking. MAP has been shown to survive commercial pasteurization in naturally infected milk, even at the extended holding time of 25 s. Pasteurized milk must therefore be considered a vehicle of transmission of MAP to humans. Isolation methods for MAP from milk are problematical, chiefly because of the absence of a suitable selective medium. This makes food surveillance programs and research on this topic difficult. The MAP problem can be addressed in two main ways: by devising a milk-processing strategy that ensures the death of the organism; and/or strategies at farm level to prevent access of the organism into raw milk. Much of the research to date has been devoted to determining if a problem exists and, if so, the extent of the problem. Little has been directed at possible solutions. Given the current state of information on this topic and the potential consequences for the dairy industry, research is urgently needed so that a better understanding of the risks and the efficacy of possible processing solutions can be determined. [source] Combined use of bacteriocin-producing strains to control Listeria monocytogenes regrowth in raw pork meatINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2010Privat Kouakou Summary Avoiding the presence of Listeria in meat and dairy products is a major challenge for the food industry. In this work, a Lactobacillus curvatus strain producing the bacteriocin sakacin P and a Pediococcus acidilactici strain producing another bacteriocin, pediocin AcH, were used as starter cultures under laboratory conditions in a Listeria -seeded raw-pork-meat matrix, which was then stored for 6 weeks at 4 °C. At 1 week intervals during the storage period, the antilisterial activity was evaluated. When either strain was added alone, the Listeria monocytogenes cfu count initially dropped from 102 cfu g,1 to an undetectable level by the end of week 1 or 2, but this was followed by a rebound (regrowth) 1 week later. When both strains were added together to the meat matrix, rebound was delayed, Listeria remaining undetected from the end of week 1 to the end of week 5. A rebound was observed 6 weeks post-inoculation, but fewer than 10 cfu g,1 were counted. The use of more than one bacteriocin-producing strain may thus overcome some of the problems limiting the effectiveness of bacteriocins in food systems. [source] Prevalence and predictors of osteoporosis and the impact of life style factors on bone mineral densityINTERNATIONAL JOURNAL OF RHEUMATIC DISEASES, Issue 3 2007Abdulbari BENER Abstract Aim:, The aim of this study was to determine the prevalence and predictors of osteoporosis and the impact of life style factors on bone mineral density (BMD) in premenopausal and postmenopausal Qatari women. Methods:, This is a cross-sectional study. A total of 821 healthy Qatari women aged 20,70 years had given consent and participated and the study was conducted from June 2005 to December 2006 at the Rumaillah Hospital, Hamad Medical Corporation (HMC), Doha, State of Qatar. All subjects completed a questionnaire on reproductive and life style factors. Height and weight were measured. All subjects underwent dual-energy X-ray absorptiometry (DXA) to determine factors influencing BMD of the spine and femur. The main outcome measures were menopausal status, socio-demographic and lifestyle factors and BMD measurements. Results:, The prevalence of osteoporosis in postmenopausal women was 12.3%. BMI was significantly higher among postmenopausal women (P < 0.001) when compared to premenopausal women. The subjects who regularly consumed dairy products had better BMD at spine, neck and ward sites (P < 0.05). Those doing regular household work for 3,4 h a week had higher BMD at all sites compared to those who did not do their own household work. Multiple regression analysis showed that education level and body mass index were strong positive predictors showing high significance. Conclusion:, The relation between lifestyle and BMD were explored in Qatari women. The prevalence of osteoporosis in Qatari women is comparable to other countries. BMD values were higher in women who were taking diary products regularly, and were involved with household work. [source] Necessity of re-evaluation of estramustine phosphate sodium (EMP) as a treatment option for first-line monotherapy in advanced prostate cancerINTERNATIONAL JOURNAL OF UROLOGY, Issue 2 2001Tadaichi Kitamura Abstract Estramustine phosphate sodium (EMP) was first introduced in the early 1970s for the treatment of prostate cancer, when EMP was supposed to have the dual effect of estrogenic activity and cytotoxicity. For the following decades, it was used mainly in hormone-refractory cases, with a conventional dosage of 4,9 capsules/day, which showed a 30,35% objective response rate. However, a very limited number of cases have been reported that used EMP as a first-line monotherapy in the conventional dosage. One study showed a response rate of 82%, which is at least as effective as conventional estrogen (diethylstilbestrol; DES) monotherapy. Nevertheless, EMP was almost abandoned for the treatment of prostate cancer because of severe adverse side-effects, especially in the cardiovascular system and gastrointestinal tract. Recently, two facts have become evident. First, EMP interferes with cellular microtubule dynamics but does not show alkylating effects. Second, EMP is able to produce a complex with calcium when dairy products are taken concomitantly with EMP, resulting in a decrease in the absorption rate of EMP from the gut. Many clinical trials have been undertaken without warning against concomitant dairy product intake since the introduction of EMP. This fact will jeopardize almost all the clinical trials performed before 1990. It is considered that response rates have been underestimated and better results could have been obtained because side-effects decrease dose-dependently. Low-dose EMP monotherapy (2 capsules/day) has been performed infrequently in previously untreated advanced prostate cancer. The only large trial by the European Organization for Research and Treatment of Cancer in 1984 was biased in selecting patients. Nevertheless, the response rate of EMP is comparable to that of DES. In this study, the adverse side-effects of EMP were less than that of DES. Recently, a study was conducted at the University of Tokyo of 11 patients with advanced prostate cancer on low-dose EMP as first-line monotherapy. The study found that the mean serum prostate-specific antigen level decreased to within the normal range by day 50; mean serum testosterone, leutinizing hormone and follicle-stimulating hormone reduced to undetectable levels by day 20; and mean serum estradiol increased to a very high level within 1 week. These data implicate that low-dose EMP can suppress quickly and adequately the pituitary,gonadal axis, although the antitumor effect has not as yet been elucidated. For these reasons, it is necessary to re-evaluate low-dose EMP monotherapy in previously untreated advanced prostate cancer. [source] Household-level Impacts of Dairy Cow Ownership in Coastal KenyaJOURNAL OF AGRICULTURAL ECONOMICS, Issue 2 2004Charles F. Nicholson This study uses heteroskedastic Tobit and Censored Least Absolute Deviations models to examine the impacts of dairy cow ownership on selected outcomes for a sample of 184 households in coastal Kenya. The outcomes examined include gross household cash income, gross non-agricultural income, consumption of dairy products, time allocated to cattle-related tasks, number of labourers hired and total wage payments to hired labourers. The number of dairy cows owned has a large and statistically significant impact on household cash income; each cow owned increased income by at least 53% of the mean total income of households without dairy cows. Dairy cow ownership also increases consumption of dairy products by 1.0 litre per week, even though most of the increase in milk production is sold. The number of dairy cows has no significant effect on total labour for cattle-related tasks. However, in contrast to previous studies, labour allocation to cattle by household members decreases and labour requirements for dairy cows are met primarily by an increase in hired labour. Dairy cow ownership results in relatively modest increases in payments to hired labourers and the number of hired labourers employed. The large positive impacts on income and the substitution of hired for household labour in cattle care suggest that intensification of smallholder dairying can be beneficial as a development strategy in the region if disease and feed constraints are addressed. [source] Measuring Market Power for Food Retail Activities: French EvidenceJOURNAL OF AGRICULTURAL ECONOMICS, Issue 2 2000Alexandre Gohin In this paper we develop and estimate an empirical model of pricing behaviour for food retail firms in both a quantity-setting oligopoly engaged in the joint production of demand-related final goods and a quantity-setting oligopsony for supply-unrelated wholesale goods. The procedure consists of estimating an inverse demand system for the final goods, single supply functions for the wholesale goods and the retail industry first-order profit-maximisation conditions, from which an estimate of the degree of imperfect competition and of oligopoly-oligopsony power for the different commodities can be retrieved. The model is applied to the French food retail industry and three commodities are distinguished: dairy products, meat products and other food products. We strongly reject the hypothesis that French food retail firms behave competitively, and more than 20 and 17 per cent of the wholesale-to-retail price margins for dairy products and meat products, respectively, can be attributed to oligopoly-oligopsony distortions. [source] Production of conjugated linoleic acid by probiotic Lactobacillus acidophilus La-5JOURNAL OF APPLIED MICROBIOLOGY, Issue 6 2009M. Macouzet Abstract Aims:, To study the ability of the probiotic culture Lactobacillus acidophilus La-5 to produce conjugated linoleic acid (CLA), which is a potent anti-carcinogenic agent. Methods and Results:, The conversion of linoleic acid to CLA was studied both by fermentation in a synthetic medium and by incubation of washed cells. Accumulation of CLA was monitored by gas chromatography analysis of the biomass and supernatants. While the fermentation conditions applied may not be optimal to observe CLA production in growing La-5 cells, the total CLA surpassed 50% of the original content in the washed cells after 48 h under both aerobic and micro-aerobic conditions. The restriction of oxygen did not increase the yield, but favoured the formation of trans, trans isomers. Conclusions:, The capability of L. acidophilus La-5 to produce CLA is not dependant on the presence of milk fat or anaerobic conditions. Regulation of CLA production in this strain needs to be further investigated to exploit the CLA potential in fermented foods. Significance and Impact of the study:, Knowledge gained through the conditions on the accumulation of CLA would provide further insight into the fermentation of probiotic dairy products. The capacity of the nongrowing cells to produce CLA is also of great relevance for the emerging nonfermented probiotic foods. [source] Whey-cheese production using freeze-dried kefir culture as a starterJOURNAL OF APPLIED MICROBIOLOGY, Issue 4 2007D. Dimitrellou Abstract Aims:, The aim of the present study was to evaluate the use of a freeze-dried kefir culture in the production of a novel type of whey-cheese similar to traditional Greek Myzithra-cheese, to achieve improvement of the quality characteristics of the final product and the extension of shelf-life. Methods and Results:, The use of kefir culture as a starter led to increased lactic acid concentrations and decreased pH values in the final product compared with whey-cheese without starter culture. The effect of the starter culture on production of aroma-related compounds responsible for cheese flavour was also studied using the solid phase microextraction gas chromatography/mass spectrometry technique. Spoilage in unsalted kefir-whey-cheese was observed on the thirteenth and the twentieth day of preservation at 10 and 5°C, respectively, while the corresponding times for unsalted whey-cheese preservation were 11 and 14 days. Conclusions:, The cheeses produced were characterized as high-quality products during the preliminary sensory evaluation. An indication of increased preservation time was attributed to the freeze-dried kefir culture, which also seemed to suppress growth of pathogens. Significance and Impact of the Study:, The results suggested the use of kefir culture as a means to extend the shelf-life of dairy products with reduced or no salt content. [source] Direct detection of bacterial pathogens in representative dairy products using a combined bacterial concentration-PCR approachJOURNAL OF APPLIED MICROBIOLOGY, Issue 6 2004K.A. Stevens Abstract Aims:, To develop a simple, rapid method to concentrate and purify bacteria and their nucleic acids from complex dairy food matrices in preparation for direct pathogen detection using polymerase chain reaction (PCR). Methods and Results:, Plain non-fat yogurt and cheddar cheese were each seeded with Listeria monocytogenes or Salmonella enterica serovar. Enteritidis in the range of 101,106 CFU per 11-g sample. Samples were then processed for bacterial concentration using high-speed centrifugation (9700 g) followed by DNA extraction, PCR amplification, and amplicon confirmation by hybridization. Bacterial recoveries after centrifugation ranged from 53 to >100% and 71 to >100% for serovar. Enteritidis and L. monocytogenes, respectively, in the non-fat yogurt samples; and from 77 to >100% and 69 to >100% for serovar. Enteritidis and L. monocytogenes, respectively, in the cheddar cheese samples. There were no significant differences in recovery efficiency at different inocula levels, and losses to discarded supernatants were always <5%, regardless of dairy product or pathogen. Conclusions:, When followed by pathogen detection using PCR and confirmation by amplicon hybridization, detection limits of 103 and 101 CFU per 11-g sample were achieved for L. monocytogenes and serovar. Enteritidis, respectively, in both product types and without prior cultural enrichment. Significance and Impact of the Study:, This study represents progress toward the rapid and efficient direct detection of pathogens from complex food matrices at detection limits approaching those that might be anticipated in naturally contaminated products. [source] Antilisterial activity of lactic acid bacteria isolated from rigouta, a traditional Tunisian cheeseJOURNAL OF APPLIED MICROBIOLOGY, Issue 3 2004T. Ghrairi Abstract Aims:, Screening for lactic acid bacteria (LAB) producing bacteriocins and other antimicrobial compounds is of a great significance for the dairy industry to improve food safety. Methods and Results:, Six-hundred strains of LAB isolated from ,rigouta', a Tunisian fermented cheese, were tested for antilisterial activity. Eight bacteriocinogenic strains were selected and analysed. Seven of these strains were identified as Lactococcus lactis and produced nisin Z as demonstrated by mass spectrometry analysis of the purified antibacterial compound. Polymerase chain reaction experiments using nisin gene-specific primers confirmed the presence of nisin operon. Plasmid profiles analysis suggests the presence of, at least, three different strains in this group. MMT05, the eighth strain of this antilisterial collection was identified, at molecular level, as Enterococcus faecalis. The purified bacteriocin produced by this strain showed a molecular mass of 10 201·33 ± 0·85 Da. This new member of class III bacteriocins was termed enterocin MMT05. Conclusions:, Seven lactococcal strains producing nisin Z were selected and could be useful as bio-preservative starter cultures. Additional experiments are needed to evaluate the promising strain MMT05 as bio-preservative as Enterococci could exert detrimental or beneficial role in foods. Significance and Impact of the Study:, Only a few antibacterial strains isolated from traditional African dairy products were described. The new eight strains described herein contribute to the knowledge of this poorly studied environment and constitute promising strains for fermented food safety. [source] | ||||||||||||||||||||||