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Milk Products (milk + products)
Selected AbstractsSIDEROPHORE PRODUCTION, SERUM RESISTANCE, HEMOLYTIC ACTIVITY AND EXTENDED-SPECTRUM ,-LACTAMASE-PRODUCING KLEBSIELLA SPECIES ISOLATED FROM MILK AND MILK PRODUCTSJOURNAL OF FOOD SAFETY, Issue 3 2007HAN GUNDOGAN ABSTRACT This study aimed at the isolation and identification of Klebsiella spp. from dairy product to establish their public health significance by determining their virulence factors, antibiotic resistance and extended-spectrum ,-lactamase (ESBL). Klebsiella pneumoniae, Klebsiella oxytoca and Klebsiella rhinoscleromatis were identified in 25 (58%), 11 (26%) and 7 (16%) isolates, respectively. A high prevalence of Klebsiella isolates had virulence factors such as siderophore production (63%), serum resistance (32.5%) and hemolytic activity (58%). ESBL - producing Klebsiella spp. was detected in 35% of the isolates. Resistance to the antimicrobial agents tested was found to be much higher in the ESBL-producing Klebsiella spp. than in non-ESBL-producing isolates. All ESBL-producing Klebsiella spp. showed high-level resistance to cephalosporins and monobactams. The majority of the serum resistant, siderophore, hemolysin and ESBL producers were K. pneumoniae. [source] Effect of Sucrose Ester of Fatty Acid on the Antioxidant Activity of Milk Products on Fish Oil OxidationJOURNAL OF FOOD SCIENCE, Issue 2 2002M. Shiota ABSTRACT: Antioxidant activity of milk products and ingredients were investigated by measuring the induction time of the Rancimat test. Butter serum showed an inhibitory effect of fish oil oxidation in the presence of ,-tocopherol, which was enhanced by the addition of sucrose ester of fatty acid (SEF). This antioxidant-enhancing effect was dependent on hydrophilic-lipophilic balance (HLB) ranging from 1 to 15 of SEF. HLB 2 of SEF enhanced it most effectively. On the contrary, whole milk, skim milk, buttermilk, and whey protein concentrate did not show the inhibitory effect, and these were not improved by SEF. [source] Growth characteristics of Bacillus subtilis (natto) in milkINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 3 2010YUTAKA KITAMURA In this paper, Bacillus subtilis (natto) was incubated to develop a possible functional ingredient in ice cream. A lab-scale culture revealed that incubation in the sterilised milk without dilution and concentration at 37°C for 28 h could obtain ideal growth characteristics of Bacillus subtilis (natto), especially with continuous aeration. Following freezing operation of the cultured milk, survival content of Bacillus subtilis (natto) was at 49,92%, while nattokinase activity was conserved at 62,98% comparing with the initial contents, which indicating a potential for application of natto functional ingredient in frozen milk products. [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] Effect of heat treatment of skim milk and final fermentation pH on graininess and roughness of stirred yogurtINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 4 2008AHMET KÜCÜKCETIN The effects of heat treatment of skim milk (95°C/80 s, 95°C/256 s, 110°C/40 s, 110°C/180 s, 130°C/20 s and 130°C/80 s) and final fermentation pH of yogurt (4.8 and 4.4) on physical characteristics of stirred yogurt were investigated. Physical properties, including graininess and roughness, of stirred yogurt were determined during storage at 4°C for 15 days. Number of grains, perimeter of grains, visual roughness, storage modulus and yield stress decreased, when heating temperature or final fermentation pH increased. For practical applications, processing parameters such as heat treatment and fermentation pH can be optimized to improve quality or modified to create fermented milk products with different physical properties. [source] Studies on the development of beverages using fruit juice/pulp, separated milk and reconstituted skim milkINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 4 2003F C Shukla Studies were carried out on the development of beverages using fruit juice/pulp, separated milk and reconstituted skim milk. Beverages were prepared by blending juice/pulp from apples, bananas, guavas, litchis and mangos at four different concentrations (100, 200, 300 and 400 g/L) with separated and reconstituted skim milk. Organoleptic evaluation of the beverages showed that apple juice and guava pulp could be blended at up to 300 and 100 g/L in milk products, respectively. Banana and mango pulp could also successfully be used at up to 200 g/L in separated milk and reconstituted skim milk. Litchi juice could be blended up to 300 g/L in separated milk and 200 g/L in reconstituted skim milk. [source] Demand for differentiated milk products: implications for price competitionAGRIBUSINESS : AN INTERNATIONAL JOURNAL, Issue 4 2009Elena Lopez The authors apply the Berry, Levinsohn, and Pakes (1995) model to scan data from Boston supermarkets augmented with consumer characteristics data to analyze consumer choices and price competition in a differentiated fluid milk market. Milk characteristics include price, fat content, brand name, and the organic and/or lactose-free nature of the product. Empirical results show that consumer valuation of fat decreases with income, but increases with the number of children. Low-fat and specialty milks, such as organic and lactose-free milks, are preferred by high-income consumers with no children. Although all milks are price elastic at the individual brand level, the cross-price elasticities are quite low and negligible for specialty milks. Based on calculated Lerner indexes, private label milks have the highest percent markups despite their lower prices, whereas specialty milks have the lowest markups despite their higher prices, which attests to a greater degree of market power for conventional and particularly for private label milk. [JEL Classification: D12, D40, L11, L81]. © 2009 Wiley Periodicals, Inc. [source] MOISTURE SORPTION ISOTHERM, PROPERTIES OF SORBED WATER AND HEAT OF SORPTION OF SANDESH, AN INDIAN MILK PRODUCTJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2010J.K. SAHU ABSTRACT Moisture sorption isotherm of sandesh, one of the most popular milk products in India, was determined in terms of its moisture adsorption isotherms by gravimetrical method at 20 and 30C using various saturated salt solutions in the range of 11.2 to 97.2%. The isotherms obtained were of sigmoid shape and of the Brunauer,Emmett,Teller type. Out of three sorption models fitted to the experimental data, Caurie's model was found superior in interpreting the moisture adsorption characteristics of sandesh. The monolayer moisture content as calculated from the Caurie's model at 20 and 30C were 5.89% (dry basis [d.b.]) and 5.21% (d.b.), respectively. The values of isosteric heat of sorption as calculated from Clausius,Clapeyron equation was found to increase with decreasing moisture content at lower moisture content and approached the value of heat of vaporization of free water above 17.25% (d.b.). PRACTICAL APPLICATIONS The present paper describes basically the storage stability of sandesh. The sandesh is a heat,acid coagulated product of milk in Indian subcontinent and forms the part and parcel of social life, ceremonies and festivals. It has an excellent market potential and higher profit margin compared with other milk products like table butter, cheese and milk powder. Although Indian dairy industry has made rapid strides in the last few decades, there is no proper packaging system, developed so far, for storage of sandesh. Keeping pace with the growing consumers' demand for fresh, convenient and microbiologically free foods, design of proper packaging system is the need of the hour. The data presented in the paper will be very much essential for the researchers and research and development institutions for proper designing of packaging system for sandesh. [source] Estimating own and cross brand price elasticities, and price,cost margin ratios using store-level daily scanner dataAGRIBUSINESS : AN INTERNATIONAL JOURNAL, Issue 4 2001Junko Kinoshita This article addresses three issues related to Japanese dairy demand analysis. First, an econometric fluid milk demand model is estimated using store-level daily scanner data to determine whether the own-price elasticities are significantly different from previous estimates based on aggregate market-level data. This is important because of the current debate among Japanese dairy industry leaders concerning whether fluid milk is price inelastic or elastic. Own-price elasticity differences between fresh and reconstituted milk products are also examined. Second, milk product cross-price elasticities are estimated to measure the degree, if any, of substitutability between fresh milk and reconstituted milk products. Because most previous studies have relied upon aggregate market-level data, there are no previous estimates of cross-price elasticities for fresh milk and reconstituted milk products. Finally, price,cost margin ratios are estimated for each commodity using a method that does not require cost data, but rather relies on assumptions regarding the degree of competition to derive the price,cost margin ratio [Econlit alphanumeric subject codes: Q110, Q130]. © 2001 John Wiley & Sons, Inc. [source] EFFECT OF THERMOPHILIC LACTIC ACID BACTERIA ON THE FATE OF ENTEROBACTER SAKAZAKII DURING PROCESSING AND STORAGE OF PLAIN YOGURTJOURNAL OF FOOD SAFETY, Issue 2 2008REYAD R. SHAKER ABSTRACT Survival and growth of Enterobacter sakazakii during processing and storage of plain yogurt were investigated. Preheated rehydrated milk was inoculated with a cocktail culture of E. sakazakii (103 cfu/mL of milk) and/or with thermophilic yogurt starter culture of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus. The inoculated milk was incubated at 40C for 5 h, then the samples were cooled and subsequently stored at 4C for up to 7 days. The results showed that E. sakazakii grew at an early stage of fermentation but declined at the end of the process. There was no significant difference between the populations of E. sakazakii in the presence or absence of lactic acid bacteria during the first 4 h of the incubation period but there was significant difference during the last hour of the incubation period. The populations of E. sakazakii decreased significantly during cooling and storage of yogurt (pH 4.2,4.7) compared with nonfermented milk samples at 4C. The presence of E. sakazakii did not have a significant effect on the growth of LAB during fermentation and storage of yogurt. The results obtained from this study indicate that the pH of yogurt and storage temperature were critical to the survival and growth of E. sakazakii in the manufacture of plain yogurt. PRACTICAL APPLICATIONS Enterobacter sakazakii prevalence in milk products and the production environment has been documented. The results obtained from this study may be of use to dairy producers to manufacture safe products using thermophilic lactic acid bacteria. These bacteria decreased the pH of milk in less than 5 h, resulting in E. sakazakii reduction. pH of yogurt during the fermentation process is a critical control point that should be monitored to produce safe products. [source] Effect of Sucrose Ester of Fatty Acid on the Antioxidant Activity of Milk Products on Fish Oil OxidationJOURNAL OF FOOD SCIENCE, Issue 2 2002M. Shiota ABSTRACT: Antioxidant activity of milk products and ingredients were investigated by measuring the induction time of the Rancimat test. Butter serum showed an inhibitory effect of fish oil oxidation in the presence of ,-tocopherol, which was enhanced by the addition of sucrose ester of fatty acid (SEF). This antioxidant-enhancing effect was dependent on hydrophilic-lipophilic balance (HLB) ranging from 1 to 15 of SEF. HLB 2 of SEF enhanced it most effectively. On the contrary, whole milk, skim milk, buttermilk, and whey protein concentrate did not show the inhibitory effect, and these were not improved by SEF. [source] Nurses' knowledge of current guidelines for infant feeding and weaningJOURNAL OF HUMAN NUTRITION & DIETETICS, Issue 2 2003A. Williams Abstract Background Poor infant feeding practices are common causes of nonorganic failure to thrive and may exacerbate the effects of many chronic conditions. It is important therefore that parents receive correct and consistent feeding advice from health professionals. The aim of this study was to determine whether hospital paediatric nursing staff are familiar with the recommendations of the Department of Health (DOH) Weaning Report (DOH, 1994). Methods A total of 127 members of nursing staff (79%) at Derbyshire Children's Hospital were interviewed. Knowledge of recommended practices for the introduction and use of cow's milk, gluten, milk products, mashed foods, vitamin supplements and drinks was assessed. Results Overall, 42 people (33%) answered all questions correctly. In each clinical area, six outpatient (64%), 19 special care baby unit (61%) and 17 ward (20%) staff provided correct answers to all questions. No significant difference was found between staff at each grade in the number of questions answered correctly. Conclusions Knowledge of national infant feeding and weaning guidelines was limited suggesting that DOH recommendations are not widely understood or recognized. Further nutrition education and local dissemination of information is required if nurses are to continue to advise parents on aspects of infant feeding. [source] Women's readiness to follow milk product consumption recommendations: design and evaluation of a ,stage of change' algorithmJOURNAL OF HUMAN NUTRITION & DIETETICS, Issue 4 2001P. Gulliver Objective To investigate readiness to follow milk product consumption recommendations in two random samples of New Zealand women, using an algorithm designed and evaluated to assess the stage of change construct of the Transtheoretical Model. Protocol Women were classified according to stage of readiness to perform two goal behaviours: consumption of two or four servings of milk products per day. Stage classification, as determined by the algorithm, was evaluated by estimating mean calcium intake in each stage using a validated food frequency questionnaire. This was undertaken in two independent samples of women randomly selected from the electoral rolls of two cities in New Zealand's South Island. Results Over 60% of women were classified as maintaining an intake of two servings of milk products per day. Of those women not meeting the goal of two servings per day, 73% had no intention of increasing their consumption. Over 80% of women were in the precontemplation stage for consuming four servings of milk products per day. Mean calcium intakes were significantly higher in women classified in action and maintenance stages than in preaction stages of change for both goal behaviours. Conclusion Of those women not currently meeting the recommendation for two servings of milk products per day, most are in precontemplation, a stage characterized by resistance to change. Use of the staging algorithm developed in this study makes possible the classification of women according to their readiness to change, and thus the provision of appropriate stage-tailored advice. [source] Dietary intakes and nutrient status of vegetarian preschool children from a British national surveyJOURNAL OF HUMAN NUTRITION & DIETETICS, Issue 3 2000C.W. Thane Background Dietary intakes and nutrient status were compared in meat-eaters and non-meat-eaters from the National Diet and Nutrition Survey of children aged 1.5,4.5 years. Methods Children (n = 1351) were categorized as ,omnivores' or ,vegetarians', according to whether they consumed meat or meat products during a 4-day dietary record. Blood samples were also obtained for analysis of haematological and biochemical nutrient status. Results Three per cent of children were ,vegetarian'. They consumed higher proportions of milk and milk products, although this was significant only in older children (P = 0.007), owing to high consumption by the high proportion of Asian children. In vegetarians, energy intakes tended to be lower in both age groups. Percentage energy from protein and fat were lower, while that from carbohydrate was higher compared with omnivores. Cholesterol intakes were lower, significantly so for younger children (P < 0.001). Intakes of micronutrients were either higher (vitamins C and E, potassium) or lower (niacin and sodium) in younger vegetarians compared with omnivores. Energy-adjusted intakes of iron and zinc did not differ significantly from those of omnivores, although both intakes were low in many children (6,20% < LRNI), particularly in the younger group. Haematological and biochemical nutrient status indices showed few differences. Serum ferritin was lower in vegetarians, significantly so in younger children (P = 0.002). Antioxidant vitamin (A, C and E) status tended to be higher in vegetarians, while vitamin B12 intakes and status were more than adequate. Apart from poorer vitamin D intake and status in older Asian vegetarians, very few ethnic differences were observed. Conclusions Nutrient intakes and status were generally adequate in preschool children who did not eat meat. Although serum ferritin levels were inferior (particularly in vegetarians under 3 years old), the lower intakes of fat, cholesterol and sodium, and higher antioxidant vitamin intakes and status indices were potentially beneficial. Given a balanced diet, adequate nutrient intakes and status can be maintained without consuming meat. [source] Determination of cholesterol oxides content in milk products by solid phase extraction and gas chromatography-mass spectrometryJOURNAL OF SEPARATION SCIENCE, JSS, Issue 9-10 2003María V. Calvo Abstract A method for quick and reliable analysis of cholesterol oxidation products (COPs) in dairy products has been developed. After lipid extraction, fat was transesterified under mild conditions to avoid degradation of the target compounds. Isolation of the COPs studied from other components in the lipid fraction was carried out on an aminopropyl SPE cartridge. Finally, analytes were analysed by GC-MS without derivatisation. The method developed provides high specificity and good sensitivity, allowing the direct and unambiguous determination of the underivatized COPs investigated. Application of the method to dairy food analysis revealed the presence of COPs in powder milks and milk-based infant formulas commercially available in Spain, showing that attention should be focused on reduction of cholesterol oxidation levels during both the processing and the storage of these types of foodstuffs. [source] IMPROVEMENT OF PHYSICAL PROPERTIES OF NONFAT FERMENTED MILK DRINK BY USING WHEY PROTEIN CONCENTRATEJOURNAL OF TEXTURE STUDIES, Issue 3 2009ASLI E. OZEN ABSTRACT The use of whey protein concentrate (WPC) for the improvement of physical properties of nonfat fermented milk drink was investigated. Drinks were prepared from nonfat milk powder and WPC at different proportions. Rheological properties, serum separation and particle size of the drinks were measured. The effect of WPC on the physical properties of the drinks was evaluated by comparison with those of commonly used stabilizers, including propylene glycol alginate and locust bean gum. WPC addition caused an increase in the consistency coefficient and thixotropy and a decrease in the particle size of the samples. There was no serum separation in the sample with 2% WPC. Large unstable aggregates were observed in the sample with 3% WPC, which also exhibited the highest serum separation. WPC up to a level of 2% positively influenced the physical properties of nonfat fermented milk drink similar to stabilizers. PRACTICAL APPLICATIONS Fermented milk drinks are consumed especially for their beneficial health effects. Physical properties of fermented milk drinks influence their quality and consumer acceptability. Hydrocolloid stabilizers are used for the improvement of physical properties of fermented milk products. Whey protein concentrates (WPC) with high protein content can be used to substitute hydrocolloid stabilizers. In this study, the effect of the addition of WPC with 75% protein in place of a part of the nonfat milk powder on the physical properties of nonfat fermented milk drink with 6% dry matter was investigated. Use of an appropriate level of WPC was found to be important for obtaining a desirable effect on the physical properties of nonfat fermented milk drink. The effect of WPC was found to be comparable to those of commonly used hydrocolloid stabilizers. Use of WPC also enhances the nutritional value of the product as whey proteins have a high biological value. [source] TEXTURAL AND MICROSTRUCTURAL PROPERTIES OF BURFI MADE WITH VARIOUS SWEETENERSJOURNAL OF TEXTURE STUDIES, Issue 6 2007S. ARORA ABSTRACT High-intensity low-calorie sweeteners saccharin, acesulfame-K, sucralose and aspartame were used as a replacement for sucrose in the manufacture of burfi. Burfi sweetened with low-calorie sweeteners ranked lower (P < 0.05) but was still acceptable in various textural attributes at all periods of storage in comparison to the control with sucrose. The low hardness, adhesiveness, springiness and accordingly, gumminess and chewiness in burfi samples sweetened with low-calorie sweeteners were because of the lack of compactness. It was evident from the scanning electron microscopy that the compactness of the network in burfi decreased with the use of low-calorie sweeteners. The results of the sensory evaluation have shown the successful use of low-calorie sweeteners in the preparation of burfi with a slight difference in its overall acceptability, thus providing an alternate variety to the health-conscious consumers. PRACTICAL APPLICATIONS The consumption of sweets is an integral part of the Indian dietary system. An estimated 54% of India's milk production is converted into products, both traditional and western, with 50% share of traditional products. But in recent years, the manufacturers are diversifying the production to include the specialty items that cater to specific targeted populations. Diabetic-friendly traditional sweet is a new category for such products, the production of which is being contemplated by many enterprising manufacturers. The results have shown the possibility of using low-calorie sweeteners in the preparation of indigenous dairy products, i.e., burfi. The manufacture of indigenous dairy products with low-calorie sweeteners will provide a successful outlet for traditional milk products, and this will provide an alternate variety to the health-conscious consumers. [source] RHEOLOGICAL, TEXTURAL AND MICROSTRUCTURE ANALYSIS OF THE HIGH-METHOXY PECTIN/GELATIN MIXED SYSTEMSJOURNAL OF TEXTURE STUDIES, Issue 5 2007H. LIU ABSTRACT The aim of this research was to evaluate the interaction between high-methoxy pectin and gelatin in solution and mixed gel utilizing rheological, texture profile and microstructure analysis. The results showed that the phase separation and association might both exist depending on the ratio of pectin to gelatin in the mixed system. After the pectin addition to the mixed system, the gelation properties of gelatin were improved at suitable conditions. The structure development rate, gel hardness and gel brittleness of the pectin/gelatin mixed system were positively affected by the addition of pectin and from there to expand the application of the mixed system in food industry. PRACTICAL APPLICATIONS Structure-forming polysaccharides and protein provide desired functional properties to a wide range of foods such as gel confectionery products, milk products and fat replacers. As an academic paper, this article provided the information that high-methoxy (HM) pectin could prove the gelation properties of gelatin to corporate audiences. We could find that the ratio of HM pectin to gelatin, and the concentration of these two polymers, dictate the texture properties of the mixed system. The pectin addition to the gelatin system affected the structure development rate, which might save time when the products are processed in practice. The melting temperature was increased with the pectin addition to the gelatin system, which is favorable if it is to be kept under higher temperature. [source] INSTRUMENTAL TEXTURE OF SET AND STIRRED FERMENTED MILK.JOURNAL OF TEXTURE STUDIES, Issue 3 2001EFFECT OF A ROPY STRAIN OF LACTOBACILLUS DELBRUECKII SUBSP. Texture profile analysis (TPA) of stirred and set cultured milk were evaluated, using an exopolysaccharide producing strain of Lactobacillus delbrueckii subsp. bulgaricus (NCFB 2772) and a protein enriched substrate (retentate). In both cases, samples were compared respectively with a nonropy strain (NCFB 1489) and reconstituted skim milk substrate. The retentate fermented products were firmer in comparison with skim milk products, both at 10% of total solids. A loss of structure occurred when the retentate products were stirred causing a nine-fold decrease in hardness, whereas in cultured milk products the loss was of around three-fold. The main differences were found in adhesiveness and fracture characteristics. Set retentate ropy product was five times more adhesive than the nonropy one, whereas in stirred retentate and set skim milk products the difference was two-fold. No differences in adhesiveness were detected when skim milk products were stirred using either strain. The fracture force on ropy retentate samples increased after fracture while the nonropy ones showed a decrease, implying more structural breakdown in the latter. On set products, cohesiveness increased slightly due to the ropy strain. Changes in texture observed between ropy and nonropy strains can be attributed to exopolysaccharide attachment to the casein matrix being increased when the protein content is higher. [source] A novel phenotype based on esterase electrophoretic polymorphism for the differentiation of Lactococcus lactis ssp. lactis and cremorisLETTERS IN APPLIED MICROBIOLOGY, Issue 4 2006H. Ouzari Abstract Aims:, To evaluate the esterase phenotype in Lactococcus lactis strains isolated from traditional Tunisian dairy products. Methods and Results:, A collection of 55 L. lactis strains isolated from traditional fermented milk products and three reference strains were identified at species and subspecies level using molecular methods targeted to the 16S rRNA gene and to the histidine operon. The genotypic data obtained allowed the identification of the strains as L. lactis ssp. lactis and L. lactis ssp. cremoris with the prevalence of the ssp. lactis. The phenotypic identification based on arginine hydrolysis, the growth at 40°C and in presence of 4% NaCl showed several discrepancy with the identification data based on genotypic analysis. Additional experiments carried out evaluating the esterase electrophoretic patterns revealed four classes of esterases identified on the basis of their electrophoretic mobility and specific activity on , - and , -naphthyl ester of acetate and propionate. Esterase profiles discriminated the strains in two main groups corresponding to the subspecies cremoris and lactis according to a DNA-based identification. Conclusions:, The evaluation of esterase activity represents a novel phenotype for the taxonomic discrimination of the L. lactis ssp. lactis and cremoris. Significance and Impact of the Study:, Besides the DNA-based techniques that allow the rapid and accurate species/subspecies identification, the electrophoretic esterase profiles of L. lactis strains represents: (i) a new phenotypic tool to understand the physiology and the ecology of this species; and (ii) a new test for the potential selection of flavour producing strains. [source] Stability and activity of specific antibodies against Streptococcus mutans and Streptococcus sobrinus in bovine milk fermented with Lactobacillus rhamnosus strain GG or treated at ultra-high temperatureMOLECULAR ORAL MICROBIOLOGY, Issue 1 2002H. Wei Passive local immunization against dental caries is a promising approach to its prevention, as clinical evidence of active oral or nasal immunization is still limited and controversial. By means of systemic immunization of pregnant cows with a multivalent vaccine, high titres of IgG antibodies against human cariogenic bacteria, Streptococcus mutans and Streptococcus sobrinus, were produced in bovine colostrum. The purified immune product (IP) of this preparation has a number of anticariogenic properties, such as inhibition of streptococcal adherence to saliva-coated hydroxyapatite and inhibition of glucosyltransferase enzymes. This study investigated whether IP antibodies remained active and functional when added to ultra-high temperature (UHT)-treated milk or to Lactobacillus rhamnosus GG (LGG)-fermented milk stored for an extended time. LGG was chosen because of its widely known health benefits in humans and animals. A commercial UHT toddler's milk was supplemented with IP and stored for 2 months at 5, 21 and 30°C. The antistreptococcal titres in UHT milk did not decline at any temperature during storage, and UHT-IP inhibited the adherence of S. mutans for up to 2 months. This was not the case with UHT toddler's milk without IgG antibodies. Milk was fermented with live LGG cells in the presence or absence of 5% IP. The antistrept?ococcal titres declined to about 30% of the original titres after storage. Fresh milk alone slightly enhanced streptococcal adhesion but fresh milk with IP inhibited the adherence of S. mutans by over 50%. LGG-positive fermented milk without antibodies also inhibited (P < 0.05) the adhesion by about 40%. In both LGG-fermented and UHT immune milk, the activity of antibodies against cariogenic streptococci was maintained during the expected shelf-life of these products. From the anticariogenic point of view it may be beneficial to add bovine-specific antibodies against mutans streptococci to probiotic LGG-containing milk products. [source] A comparative analysis of acceptance by Japanese females and price of goat milk from different sourcesANIMAL SCIENCE JOURNAL, Issue 2 2010Takeyuki OZAWA ABSTRACT A sensory survey was carried out using 4 different types of whole goat milk among middle-class females to investigate consumer acceptability of goat milk and whether there is an opportunity to expand the sale of goat milk products in Japan. Four different types of whole milk powder (domestic concentrate-fed, domestic pasture-fed, USA commercially canned, and New Zealand commercially canned) were used. Fresh cow milk was served as a control. Thirty-one housewives evaluated the 5 liquid milk samples for smell, taste and overall characteristics on a scale of 1 (low) to 3 (high). Chi-square analyses were carried out to detect significant differences between the milk types in each category. The goat milk from the USA was the most preferred goat milk with respect to smell and overall evaluation. Domestic pasture-fed milk received the lowest grade in the evaluation for its ,grassy and goaty' smell. This result shows us that pasture intake affects the taste and smell of powdered milk which gives the lowest evaluation by the participants. If Japanese goat milk producers want to be successful in the domestic goat milk market and compete against goat milk products from other countries, they should improve production methods and flavor of their products. [source] Goat milk acceptance and promotion methods in Japan: The questionnaire survey to middle class householdsANIMAL SCIENCE JOURNAL, Issue 2 2009Takeyuki OZAWA ABSTRACT A consumer questionnaire conducted with the purpose of ascertaining the acceptability of goat milk and related products in Japan was carried out on 345 guarantees of Nippon Veterinary and Life Science University in December 2006. 275 effective responses (79%) representing middle class urban households were returned. The results revealed that (1) 30% of respondents have experienced drinking goat milk and only 10% are aware of the current retail situation of goat milk and related products; (2) over 70% of goat milk drinkers raised goats by hand at some point in their past and their first experience drinking goat milk was in infancy; (3) those with experience in drinking goat milk expressed a vague evaluation and minimal understanding of drinking goat milk; (4) respondents who were inexperienced goat milk drinkers expressed a strong desire to taste and a weak desire to purchase goat milk; (5) respondents expressed low recognition regarding retailed goat milk products, but those who had already purchased goat milk products expressed a high evaluation and strong desire to purchase these products again; and (6) recognition of goat milk characteristics is low, but those with high recognition also rate goat milk highly. Goats are perceived as being ,mild and familiar.' It is necessary for those who manage goat husbandry to present goat milk and related product tasting opportunities to consumers. The key point is to make the functional differences between cow and goat milk clear and present the advantages of goat milk at the fore of this promotion. Goat milk should not be promoted merely as a drink that is similar to cow milk, but must be positioned as a functional drink or health food in order to expand the Japanese goat milk market. [source] Consumption of milk with added casein phosphopeptide-amorphous calcium phosphate remineralizes enamel subsurface lesions in situAUSTRALIAN DENTAL JOURNAL, Issue 3 2009GD Walker Abstract Background:, Casein phosphopeptide-amorphous calcium phosphate (CPP-ACP) is an anticariogenic agent that is suitable to be added to foods. The aim of this double-blind, three-way crossover randomized study was to investigate the capacity of CPP-ACP, when added to bovine milk, to remineralize enamel subsurface lesions in situ. Methods:, Ten subjects drank 100 mL of bovine milk containing no added CPP-ACP (control milk), 0.2% (w/v) CPP-ACP or 0.3% (w/v) CPP-ACP, for 30 seconds once daily for 15 days, whilst wearing removable appliances with attached slabs of enamel containing subsurface enamel lesions. After each treatment and a one-week washout period, subjects crossed over to another treatment and this was repeated until they had consumed each of the three milk products. At the completion of each treatment the enamel slabs were removed and remineralization was determined using microradiography. Results:, The results demonstrated that all three milk samples remineralized enamel subsurface lesions in situ. However, the two milk samples containing added CPP-ACP each produced significantly greater remineralization than the control milk. Conclusions:, The remineralizing effect of CPP-ACP in milk was dose-dependent with milk containing 0.2% CPP-ACP and 0.3% CPP-ACP producing an increase in mineral content of 81% and 164%, respectively, relative to the control milk. [source] 4254: Infectious and non infectious triggers in non-infectious uveitisACTA OPHTHALMOLOGICA, Issue 2010G WILDNER Purpose The induction of autoimmune uveitis is difficult to explain with respect to the immune privileged status of the eye. The intact BRB can only be passed by already activated leukocytes, which should normally be ignorant to the sequestered intraocular antigens. Antigenic mimicry of retinal autoantigens by environmental proteins could explain extraocular activation of effector T cells. Methods We have previously demonstrated antigenic mimicry of a peptide from retinal S-Antigen and peptides from rotavirus (Rota) and bovine milk casein (Cas). Both, Rota and Cas, induce T cell lines cross-reactive with retinal S-Ag peptide as well as experimental autoimmune uveitis in rats. Patients with uveitis have increased antibody and T cell responses to the mimicry peptides as well as to the S-Ag peptide compared to healthy donors. Accordingly, Infection with rotavirus or any gastrointestinal pathogen with concomitant ingestion of bovine milk products could induce an immune response in the gastrointestinal tract that is cross-reactive with ocular autoantigens and lead to induction of autoimmunity in the eye. Results Uveitis as a well known adverse effect after BCG (Bacille Calmette Guerin) treatment might also be the result of antigenic mimicry. We have shown T cell responses to PPD from M. tuberculosis and the retinal autoantigens S-Ag, IRBP and CRALBP from a patient who had developed granulomatous uveitis after BCG application for bladder carcinoma. Data base searches revealed a number of amino acid sequence homologies between proteins from mycobacteria and retinal autoantigens, suggesting antigenic mimicry. These findings might as well be an explanation for the occurrence of uveitis in connection with M. tuberculosis infection, even when no mycobacteria are detectable in the eye. [source] Maternal consumption of dairy products during pregnancy and lactation, and the development of cow's milk antibodies in the offspringACTA PAEDIATRICA, Issue 6 2005Maijaliisa Erkkola Abstract Objective: To assess whether the maternal consumption of milk and milk products affects development of cow's milk (CM) antibodies in infants. Design: A randomized pilot trial using food frequency questionnaires (mothers) and food records (infants). Setting: Families with a newborn infant with increased HLA-DQB1-conferred risk of type 1 diabetes and at least one first-degree relative affected by type 1 diabetes from 16 hospitals in Finland between April 1995 and November 1997. Subjects and intervention: Infants randomized to receive a hydrolysed formula when breast milk was not available during their first 6,8 mo (n=112). Of these, 13 dropped out by the age of 3 mo and two were excluded due to incomplete CM antibody data. Results: Maternal milk protein intake from cheese during pregnancy was inversely related to IgA-class antibody titres to beta-lactoglobulin (BLG) and casein (CAS) at 3 mo, and to IgA antibody titres to BLG at 6 mo. Maternal consumption of raw milk products during lactation was positively related to the development of IgA antibody titres to CAS at 6 mo, and inversely correlated to IgG antibody titres to bovine serum albumin (BSA) and IgA antibody titres to CAS at 2 y. Maternal cheese consumption was inversely related to the IgG antibody titres to CM formula and CAS and to the IgA antibody titres to CAS in early infancy. Conclusions: Few associations were established between maternal CM protein intake and CM protein antibody levels in the infants. The milk and milk products taken by the mother differed in their impact on the emerging CM antibody response in the offspring. [source] Chemistry and Reaction of Singlet Oxygen in FoodsCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 2 2002D. B. Min ABSTRACT Singlet oxygen is a highly reactive, electrophilic, and nonradical molecule. It is different from diradical triplet oxygen in its electron arrangement. Photosensitizers can form singlet oxygen from triplet oxygen in the presence of light. The reaction rate of singlet oxygen with foods is much greater than that of triplet oxygen due to the low activation energy. Singlet oxygen oxidation produces undesirable compounds in foods during processing and storage. However, carotenoids and tocopherols in foods can minimize singlet oxygen oxidation. The in-depth scientific knowledge on the formation, reactions, quenching mechanisms, and kinetics of singlet oxygen can greatly improve the quality of foods by minimizing the oxidation during processing and storage. The single oxygen oxidation of foods has contributed to the explanation of several important chemical reactions in the reversion flavor in soybean oil, sunlight flavor in milk products, and the rapid losses of vitamin D, riboflavin, and ascorbic acid in milk under light storage. [source] | ||||||||||||||||