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Fat Globules (fat + globule)
Selected AbstractsNutritional and therapeutic value of fermented caprine milkINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 2 2010ANAC, VEDRAN SLA Caprine milk is a nutritional and therapeutic food. The unique and beneficial characteristics of caprine milk that are superior to bovine milk include: better digestibility; greater buffering capacity; fat globules that are smaller in diameter and better distributed in the milk emulsion; higher content of short-chain fatty acids in the milk fat; higher content of zinc, iron and magnesium; stronger lactoperoxidase (antimicrobial) system as well as better immunological and antibacterial characteristics. The larger amounts of some minerals, such as calcium, zinc and magnesium, in caprine milk may influence the growth of lactic acid bacteria since they are a normal part of some enzymatic complexes involved in lactose fermentation. The higher whey protein content could also be significant because Lactobacillus acidophilus and bifidobacteria grow better in the presence of higher levels of some amino acids (valine, glycine, hystidine). The use of caprine and ovine milk in cheesemaking is well known, but the production of fermented caprine milk via probiotics has not yet been developed, although many studies have highlighted the requirements for production of that kind of healthy food. During fermentation caprine milk loses its characteristic ,goaty' taste, which is unacceptable to many consumers. Moreover, the nutritive value of caprine milk increases during fermentation. The rise in the number of goat farms in Croatia has created the need to find other products that can be produced using caprine milk. According to the present situation in Croatia, there is no real possibility of producing fermented caprine milk for the global market, but many studies of fermented caprine milk have been performed. [source] Anatomy of the lactating human breast redefined with ultrasound imagingJOURNAL OF ANATOMY, Issue 6 2005D. T. Ramsay Abstract The aim of this study was to use ultrasound imaging to re-investigate the anatomy of the lactating breast. The breasts of 21 fully lactating women (1,6 months post partum) were scanned using an ACUSON XP10 (5,10 MHz linear array probe). The number of main ducts was measured, ductal morphology was determined, and the distribution of glandular and adipose tissue was recorded. Milk ducts appeared as hypoechoic tubular structures with echogenic walls that often contained echoes. Ducts were easily compressed and did not display typical sinuses. All ducts branched within the areolar radius, the first branch occurring 8.0 ± 5.5 mm from the nipple. Duct diameter was 1.9 ± 0.6 mm, 2.0 ± 90.7 mm and the number of main ducts was 9.6 ± 2.9, 9.2 ± 2.9, for left and right breast, respectively. Milk ducts are superficial, easily compressible and echoes within the duct represent fat globules in breastmilk. The low number and size of the ducts, the rapid branching under the areola and the absence of sinuses suggest that ducts transport breastmilk, rather than store it. The distribution of adipose and glandular tissue showed wide variation between women but not between breasts within women. The proportion of glandular and fat tissue and the number and size of ducts were not related to milk production. This study highlights inconsistencies in anatomical literature that impact on breast physiology, breastfeeding management and ultrasound assessment. [source] GRINDING SPRAY-DRIED MILK POWDER NEAR the GLASS TRANSITION TEMPERATUREJOURNAL OF FOOD PROCESS ENGINEERING, Issue 2 2003GREGORY R. ZIEGLER ABSTRACT The fine grinding of chocolate is typically accomplished on five-roll mills. Chocolate manufacturers consider milk powder, a component of milk chocolate, difficult to grind. Spray-dried milk powders comprise a glassy lactose matrix in which fat globules, air vacuoles and protein are entrapped. the glassy-rubbery transition in commercial milk powders usually lies between 60,70C, depending on the moisture content. A mixture of 60% wt/wt commercial whole milk powder, Tg, 60C, and 40% wt/wt cocoa butter was ground in a three-roll refiner at temperatures of 40, 50, 60, 70 and 75C. Below Tg the particles exhibited brittle fracture, while above Tg plastic deformation was evident and particles became highly asymmetric. the amount of fat liberated from the lactose matrix, so-called free fat, particle density, and mean particle size increased with grinding temperature. However, the Casson yield value and plastic viscosity of finished "white chocolate" coatings, manufactured to a constant free fat content, increased with grinding temperature, suggesting an influence of particle shape on flow behavior. [source] THE IMPACT OF HOMOGENIZATION AND MICROFILTRATION ON RENNET-INDUCED GEL FORMATIONJOURNAL OF TEXTURE STUDIES, Issue 4 2008STEPHAN THOMANN ABSTRACT The effects of the independent variables, milk homogenization pressure (p1), concentration factor of milk microfiltration (i) and pH on the rheological properties of rennet milk gels were studied. Nondestructive oscillatory rheometry was used to determine rennet coagulation time (RCT), curd firming rate (CFR) and cutting time (CT). A central composite design, comprising two levels of i (1 and 2), pH (6.4 and 6.6) and p1 (0 and 8 MPa), was applied. Second-order polynomial models successfully described (R2 > 0.92) the relationship between processing parameters and rheological properties of the gels. pH had the most important influence on RCT, while CFR and CT were strongly influenced by i, pH and the interaction of i and pH. In contradiction to studies on active filler interactions for acid milk gels, a discrepancy was observed between results obtained by compression test and rheometry. Rennet gel firmness strongly decreased with a rise in p1 when measured using the compression test, whereby CFR increased with an increase in p1 when measured using rheometry. The latter result corresponds to higher storage modulus values after a certain time indicating higher gel stiffness. This effect was stronger for concentrated milk than for unconcentrated milk. PRACTICAL APPLICATIONS The use of microfiltration (MF) and homogenization may reduce raw material and processing time in conventional cheese manufacture. However, MF markedly influences milk composition, and homogenization alters the particle size distribution of fat globules. Hence, both technologies may influence rennet-induced gel formation, syneresis, cheese composition and quality. Curd firmness of homogenized milk is often too weak to resist the extensive curd treatment applied in semi-hard cheese manufacture which causes loss of curd fines during the syneresis process and finally decreases cheese yield. MF leads to high curd firmness if cutting is not performed at the appropriate time, which unnecessarily extends processing time. The study of the effect of the individual treatments, as well as of the combination of both on rennet-induced gel formation, is the first important step to evaluate their impact on further processing steps in cheese making. The combination of both technologies may overcome the antagonistic effect of the individual technology as low curd firmness due to homogenization can be compensated by MF that increases curd firmness and vice versa. [source] Inhibition of bacteriophage K proliferation on Staphylococcus aureus in raw bovine milkLETTERS IN APPLIED MICROBIOLOGY, Issue 3 2005S. O'Flaherty Abstract Aims:, To assess the ability of staphylococcal bacteriophage K to inhibit Staphylococcus aureus in raw milk. Methods and Results:, The ability of bacteriophage (phage) to replicate in milk is important in situations where phage might be used as a therapeutic for bovine mastitis. Phage K was able to replicate normally, leading to elimination of the host culture in milk, which had been previously heat-treated. When raw milk was used under identical conditions, the phages were unable to replicate. Phage adsorption assays were performed and these demonstrated that adsorption of phage was significantly reduced in the raw milk while it was restored in the heat-treated sample (86·50% compared with 99·96% adsorption respectively). When confocal microscopy with a Live/Dead Bac light staining system was employed, it was observed that in raw milk S. aureus formed clusters associated with fat globules, while in heat-treated milk, bacterial agglutination had not occurred. Conclusions:, Raw milk inhibits staphylococcal phage K proliferation. Significance and Impact of the Study:, This observation has implications for the exploitation of staphylococcal therapeutic phage in milk. [source] Dermal vacuoles in two biopsies of psoriasisAUSTRALASIAN JOURNAL OF DERMATOLOGY, Issue 4 2008Sebnem Ayva SUMMARY Two patients presented with cutaneous lesions clinically typical of psoriasis. The first case was a 38-year-old man and the second was a 51-year-old woman. To confirm the diagnosis, 4-mm punch biopsy samples were obtained from both patients from the lesions on the knees. Histology in both cases was in favour of psoriasis and also revealed empty vacuoles in the papillary dermis, concentrated at sites of intense lymphocyte infiltration. The empty vacuoles resembled true fat cells or fat globules. They did not reveal positive immunostaining with CD34 antigen, suggesting that they were not lined by endothelial cells. Final histological diagnosis was psoriasis associated with dermal vacuolization. [source] | |||||||||||||