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Reconstituted Skim Milk (reconstituted + skim_milk)
Selected AbstractsStudies 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] Inactivation of Bacillus spores in reconstituted skim milk by combined high pressure and heat treatmentJOURNAL OF APPLIED MICROBIOLOGY, Issue 1 2006K.J. Scurrah Abstract Aims:, To determine the resistance of a variety of Bacillus species spores to a combined high pressure and heat treatment; and to determine the affect of varying sporulation and treatment conditions on the level of inactivation achieved. Methods and Results:, Spores from eight Bacillus species (40 isolates) were high pressure,heat treated at 600 MPa, 1 min, initial temperature 72°C. The level of inactivation was broad (no inactivation to 6 log10 spores ml,1 reduction) and it varied within species. Different sporulation agar, high pressure equipment and pressure-transmitting fluid significantly affected the response of some isolates. Varying the initial treatment temperature (75, 85 or 95°C) shifted the relative order of isolate high pressure,heat resistance. Conclusions:, The response of Bacillus spores to combined high pressure,heat treatment is variable and can be attributed to both intrinsic and extrinsic factors. The combined process resulted in a high level of spore inactivation for several Bacillus species and is a potential alternative treatment to traditional heat-only processes. Significance and Impact of the Study:, Sporulation conditions, processing conditions and treatment temperature all affect the response of Bacillus spores to the combined treatment of high pressure and heat. High levels of spore inactivation can be achieved but the response is variable both within and between species. [source] Fermentation of Reconstituted Skim Milk Supplemented with Soy Protein Isolate by Probiotic OrganismsJOURNAL OF FOOD SCIENCE, Issue 2 2008T.T. Pham ABSTRACT:, Utilization of lactose and production of organic acid were determined in reconstituted skim milk (RSM) and RSM supplemented with soy protein isolate (SPI) (RSMS) by 6 probiotic organisms, including L. acidophilus 4461, L. acidophilus 4962, L. casei 290, L. casei 2607, B. animalis subsp. lactis bb12, and B. longum 20099. The viable counts of probiotic organisms of RSM and RSMS were enumerated and pH measured during fermentation. Our results showed that 3% to 10% more lactose was utilized by all the 6 probiotic microorganisms from RSMS than RSM. All 6 probiotic organisms produced significantly more acetic acid in RSMS than RSM. However, the viable microbial populations in RSMS were lower than those in RSM due to lower pH of the former. It appears that addition of SPI enhanced lactose utilization and acetic acid production but slightly reduced the lactic acid production and the growth of probiotic microorganisms. [source] Influence of heat impact in reconstituted skim milk on the properties of yoghurt fermented by ropy or non-ropy starter culturesMOLECULAR NUTRITION & FOOD RESEARCH (FORMERLY NAHRUNG/FOOD), Issue 5 2003Peter Chr. Abstract The paper describes studies on the influence of heat impact in reconstituted skim milk on chemical and functional properties of yoghurt products. Reconstituted skim milk was heated for 20 min at 85°C, 90°C, or 95°C. Ropy (producing exopolysaccharides, EPS) or non-ropy strains of S. thermophilus and L. delbrueckii subsp. bulgaricus were used as starter culture for yoghurt manufacture. The studies have shown that the fermentation times decreased with increasing heat impact when the ropy starter culture was used, while they remained to a far extent unchanged if the non-ropy starter culture was applied. The lactic acid contents of the yoghurt products were in the same range when the milk was heated at 85°C or 90°C, while they were different when milk was heated at 95°C. There was a tendency visible that an increase in preheating leads to increased L(+)- and decreased D(,)-lactic acid contents if the non-ropy culture was applied. Using the ropy culture, it was vice versa. A slightly decrease in proteolysis with increasing heat impact was to be noted with both starter cultures. Concerning the relation of proteolysis to acidification, the fermentation process could be subdivided into three sections with different slopes if the non-ropy starter culture was used, while a linear relation was found if the ropy starter culture was applied. Regarding final product characteristics it was found that the functional properties of yoghurt decreased with increasing heat impact when the ropy starter culture was applied, while they remained to a far extent unchanged when the non-ropy starter culture was used. It can be concluded from these studies that a preheating of milk at a temperature of 85°C (20 min) is optimal in regard to final yoghurt product characteristics. [source] Bacteriocin production of probiotic Lactobacillus gasseri LA39 isolated from human feces in milk-based mediaANIMAL SCIENCE JOURNAL, Issue 5 2008Kensuke ARAKAWA ABSTRACT The use of bacteriocins from Lactobacillus gasseri, a probiotic lactic acid bacterium, as bio-preservatives in the food industry and animal formulations has been limited because few strains of Lb. gasseri are cultivated and produce a bacteriocin in natural media such as milk and milk-based media. By the determination of the growth-supplements to milk among the 47 nutrients, Lb. gasseri JCM1131T, LA39 and LA158 isolated from human feces were successfully cultured in reconstituted skim milk and cheese whey using proteose peptone as a nutrient supplement, where Lb. gasseri LA39 produced a useful bacteriocin, gassericin A, with effective growth-inhibiting activity against Gram-positive food-borne pathogens. The data suggest these developed low-cost safe media supporting enough production of bacteriocins by the probiotic Lb. gasseri LA39 could be used to improve the safe bio-preservation of foods and therapy of bovine mastitis, and extra cheese whey produced by cheese making industry is reused in the cultivation for probiotics effectively. [source] | |||||||||||||