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Whole Milk (whole + milk)
Terms modified by Whole Milk Selected AbstractsPreschool diet and adult risk of breast cancerINTERNATIONAL JOURNAL OF CANCER, Issue 3 2006Karin B. Michels Abstract Events before puberty may affect adult risk of breast cancer. We examined whether diet during preschool age may affect a woman's risk of breast cancer later in life. We conducted a case-control study including 582 women with breast cancer and 1,569 controls free of breast cancer selected from participants in the Nurses' Health Study and the Nurses' Health Study II. Information concerning childhood diet of the nurses at ages 3,5 years was obtained from the mothers of the participants with a 30-item food-frequency questionnaire. An increased risk of breast cancer was observed among woman who had frequently consumed French fries at preschool age. For one additional serving of French fries per week, the odds ratio (OR) for breast cancer adjusted for adult life breast cancer risk factors was 1.27 (95% confidence interval [CI] = 1.12,1.44). Consumption of whole milk was associated with a slightly decreased risk of breast cancer (covariate-adjusted OR for every additional glass of milk per day = 0.90; 95% CI = 0.82,0.99). Intake of none of the nutrients calculated was related to the risk of breast cancer risk in this study. These data suggest a possible association between diet before puberty and the subsequent risk of breast cancer. Differential recall of preschool diet by the mothers of cases and controls has to be considered as a possible explanation for the observed associations. Further studies are needed to evaluate whether the association between preschool diet and breast cancer is reproducible in prospective data not subject to recall bias. © 2005 Wiley-Liss, Inc. [source] Processing of extended shelf life milk using microfiltrationINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 4 2006WOLFGANG HOFFMANN Extended shelf life (ESL) milk was processed with integrated microfiltration (pore size 1.4 µm). The germ-enriched retentate was not used for the final whole milk. Microfiltration led only to a negligible change in the content of the main components of the ESL product compared with the source milk. The total protein was only slightly decreased (0.02,0.03%) and the ratio of the protein fractions was unchanged within the measurement accuracy. The furosine content of the isolated fat globuline membrane fraction could be used as a diagnostic to prove cream had been subjected to high-temperature treatment. The shelf life of the ESL milk was distinctly prolonged compared to HTST-pasteurized milk. [source] Investigation of the impact of simulated commercial centrifugation and microfiltration conditions on levels of Mycobacterium avium ssp. paratuberculosis in milkINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 3 2005IRENE R GRANT The potential for physical removal of Mycobacterium avium ssp. paratuberculosis (M. paratuberculosis) from milk by centrifugation and microfiltration was investigated by simulating commercial processing conditions in the laboratory by means of a microcentrifuge and syringe filters, respectively. Results indicated that both centrifugation of preheated milk (60°C) at 7000 × g for 10 s, and microfiltration through a filter of pore size 1.2 µm, were capable of removing up to 95,99.9% of M. paratuberculosis cells from spiked whole milk and Middlebrook 7H9 broth suspensions, respectively. Centrifugation and microfiltration may therefore have potential application within the dairy industry as pretreatments to reduce M. paratuberculosis contamination of raw milk. [source] Heat resistance of Cronobacter species (Enterobacter sakazakii) in milk and special feeding formulaJOURNAL OF APPLIED MICROBIOLOGY, Issue 3 2009T.M. Osaili Abstract Aim:, To determine D - and z -values of Cronobacter species (Enterobacter sakazakii) in different reconstituted milk and special feeding formula and the effect of reconstitution of powdered milk and special feeding formula with hot water on the survival of the micro-organism. Methods and Results:, Five Cronobacter species (four C. sakazakii isolates and C. muytjensii) were heated in reconstituted milk or feeding formula pre-equilibrated at 52,58°C for various times or mixed with powdered milk or feeding formula prior to reconstitution with water at 60,100°C. The D -values of Cronobacter at 52,58°C were significantly higher in whole milk (22·10,0·68 min) than in low fat (15·87,0·62 min) or skim milk (15·30,0·51 min) and significantly higher in lactose-free formula (19·57,0·66 min) than in soy protein formula (17·22,0·63 min). The z -values of Cronobacter in reconstituted milk or feeding formula ranged from 4·01°C to 4·39°C. Water heated to ,70°C and added to powdered milk and formula resulted in a > 4 log10 reduction of Cronobacter. Conclusions:, The heat resistance of Cronobacter should not allow the survival of the pathogen during normal pasteurization treatment. The use of hot water (,70°C) during reconstitution appears to be an effective means to reduce the risk of Cronobacter in these products. Significance and Impact of the Study:, This study supports existing data available to regulatory agencies and milk producers that recommended heat treatments are sufficient to substantially reduce risk from Cronobacter which may be present in these products. [source] Demand for nonalcoholic beverages: The case of low-income householdsAGRIBUSINESS : AN INTERNATIONAL JOURNAL, Issue 3 2004Steven T. Yen Household beverage consumption is investigated using data from the National Food Stamp Program Survey conducted in the United States. A censored Translog demand system is estimated with the full-information maximum-likelihood procedure. All own-price effects are negative and significant, and whole milk, reduced-fat milk, juice, coffee, and tea are found to be net substitutes for soft drink. Thus, prices provide a partial answer to the declining consumption of milk and rising consumption of soft drink. Nutrition information and dietary beliefs also play important roles, highlighting the importance of an effective nutrition education program directed toward the low-income households. [JEL citation: C34 (Truncated and Censored Models), D12 (Consumer Economics: Empirical), Q18 (Agricultural Policy; Food Policy).] © 2004 Wiley Periodicals, Inc. Agribusiness 20: 309,321, 2004. [source] Effect of Milk on the Deodorization of Malodorous Breath after Garlic IngestionJOURNAL OF FOOD SCIENCE, Issue 6 2010Areerat Hansanugrum Abstract:, The effect of milk and milk components on the deodorization of diallyl disulfide (DADS), allyl methyl disulfide (AMDS), allyl mercaptan (AM), allyl methyl sulfide (AMS), and methyl mercaptan (MM) in the headspace of garlic as well as in the mouth- and nose-space after garlic ingestion was investigated using selected ion flow tube-mass spectrometry (SIFT-MS). Fat-free and whole milk significantly reduced the head-, mouth-, and nose-space concentrations of all volatiles. Water was the major component in milk responsible for the deodorization of volatiles. Due to its higher fat content, whole milk was more effective than fat-free milk in the deodorization of the more hydrophobic volatiles diallyl disulfide and allyl methyl disulfide. Milk was more effective than water and 10% sodium caseinate in the deodorization of allyl methyl sulfide, a persistent garlic odor, in the mouth after garlic ingestion. Addition of milk to garlic before ingestion had a higher deodorizing effect on the volatiles in the mouth than drinking milk after consuming garlic. Practical Application:, Ingesting beverages or foods with high water and/or fat content such as milk may help reduce the malodorous odor in breath after garlic ingestion and mask the garlic flavor during eating. To enhance the deodorizing effect, deodorant foods should be mixed with garlic before ingestion. [source] Production of Conjugated Linoleic Acid-Rich Potato ChipsJOURNAL OF FOOD SCIENCE, Issue 1 2007Vishal P. Jain ABSTRACT:, Conjugated linoleic acid (CLA) is found primarily in diary and beef products, but the health benefits of CLA can only be realized if they are consumed at much greater levels than a normal healthy dietary intake. We have recently shown that a CLA-rich soy oil can be produced by simple isomerization of linoleic acid in soy oil by photoirradiation. This oil may allow greatly increased dietary CLA without significantly elevating fat intake. The objective of this study was to prepare CLA-rich potato chips by frying in CLA-rich soy oil. Soy oil was photoisomerized in the presence of iodine catalyst with UV/visible light. The irradiated oil was clay processed to remove the residual iodine and this oil was then used to fry potato chips. Oil was extracted from fried chips and analyzed for its CLA content with gas chromatography. A 1-oz serving of CLA-rich potato chips contained approximately 2.4 g CLA as compared to 0.1 g CLA in 3-oz serving of steak fillet and 0.06 g CLA in 8-oz serving of whole milk. The peroxide value of the oil extracted from potato chips was found to be 1 meq/1000 g sample, which was within the acceptable commercial standards. This study may lead to the commercialization of CLA-rich food products. [source] Growth and Survival of Escherichia coli O157:H7 in Different Types of Milk Stored at 4 °C or 20 °CJOURNAL OF FOOD SCIENCE, Issue 8 2003Y. Mamani ABSTRACT: Samples of ultra heat-treated (UHT) milk (whole, semiskimmed, and skimmed milk, whole milk with cinnamon and lemon flavors, and semiskimmed milk with cocoa) were collected. Growth of E. coli O157:H7 was detected in whole milk at 4 °C (generation time 0.89 d) and in all milks at 20 °C during the first 24 h. Growth of nonpathogenice. coli was detected in milk samples without flavors during the same period of time. The fastest death time of E. coli O157:H7 was detected in whole milk with cinnamon and lemon at 4 °C (,1.35 d) The nonpathogenic strain showed the fastest death time in skimmed milk at 20 °C. [source] Increase of Conjugated Linoleic Acid Content in Milk by Fermentation with Lactic Acid BacteriaJOURNAL OF FOOD SCIENCE, Issue 5 2002Y.J. Kim ABSTRACT: The objectives of this study were to identify the factors and procedures responsible for increasing the conjugated linoleic acid (CLA) content in fermented milk. Fourteen lactic acid bacteria were screened for CLA-producing ability using sunflower oil (containing 70% linoleic acid) as a substrate. Among the screened strains, Lactococcus lactis I-01 showed the highest CLA-producing ability. The optimal concentration of sunflower oil for CLA production was 0.1 g/L in whole milk, which accounted for 0.25% of total milk fat. Our results demonstrated that CLA formation in fermented milk could be affected by numerous factors such as bacterial strain, cell number, optimal substrate concentration, and the period of incubation at neutral pH. [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] INULIN MILK BEVERAGES: SENSORY DIFFERENCES IN THICKNESS AND CREAMINESS USING R-INDEX ANALYSIS OF THE RANKING DATAJOURNAL OF SENSORY STUDIES, Issue 4 2007BEATRIZ VILLEGAS ABSTRACT Inulin has interesting functional properties, which are linked to the average degree of polymerization of its chains. The aims of this work were to explore the effect of adding different types of inulin (short chain, native and long chain) on the thickness and creaminess of milk-beverage model systems, and to explore the possibility of using each of the three types of inulin as a fat replacer in skimmed-milk beverages. Sensory ranking data were analyzed using the R-index. For the two lots of samples (whole milk and skimmed milk), all samples with added inulin were perceived as significantly thicker and creamier than the samples without inulin. The fat mimetic capacity of inulin depended not only on the chain length, but also on the concentration of added inulin. In order to obtain milk beverages with reduced fat content having similar thickness and creaminess than those perceived in whole milk beverages, it was necessary to add long-chain inulin at concentrations over 8%. PRACTICAL APPLICATIONS In most cases, inulin is added to different foods to supplement them in order to increase fiber ingestion, in amounts that vary between 3 and 6 g per portion, or to assure its bifidogenic nature, adding 3,8 g per portion. The results of this work provide information regarding the effects of inulin on the sensory characteristics of milk beverages, and show that applying the R-index analysis helped detect the small perceivable differences in thickness and creaminess among the samples tested, what will be of great use in formulating low-fat milk beverages. [source] Inactivation of Campylobacter jejuni by high hydrostatic pressureLETTERS IN APPLIED MICROBIOLOGY, Issue 6 2004E.B. Solomon Abstract Aims:, To investigate the response of Campylobacter jejuni ATCC 35919 and 35921 to high pressure processing (HPP) while suspended in microbiological media and various food systems. Methods and Results:,Campylobacter jejuni 35919 and 35921 were subjected to 10-min pressure treatments between 100 and 400 MPa at 25°C suspended in Bolton broth, phosphate buffer (0·2 m, pH 7·3), ultra-high temperature (UHT) whole milk, UHT skim milk, soya milk and chicken pureé. The survivability of C. jejuni was further investigated by inoculated pack studies. HPP at 300,325 MPa for 10 min at 25°C was sufficient to reduce viable numbers of both strains to below detectable levels when cells were pressurized in Bolton broth or phosphate buffer. All food products examined offered a protective effect in that an additional 50,75 MPa was required to achieve similar levels of inactivation when compared with broth and buffer. Inoculated pack studies showed that the survivability of C. jejuni following pressurization improved with decreasing post-treatment storage temperature. Significance and Impact of the Study:, These data demonstrated that HPP at levels of ,400 MPa, can inactivate C. jejuni in both model and food systems. [source] Monounsaturated Fatty Acid Intake by Children and Adults: Temporal Trends and Demographic DifferencesNUTRITION REVIEWS, Issue 4 2004Theresa A. Nicklas Dr.P.H. Epidemiologic evidence suggests that dietary monounsaturated fatty acids (MUFA) may have a beneficial health effect. Twenty-four-hour dietary intake data collected on 10-year-olds from 1978 to 1994 and on children and adults (ages 0,30 years) were examined for time, age, gender, ethnic, and geographic location differences in MUFA intake. Children's percent energy from MUFA decreased significantly from 1978 (14.1%) to 1994 (11.9%) with intake of oleic acid decreasing from 33.9 g/day (1973) to 25.7 g/day (1994). In 1994,96, percent energy from MUFA was 13% for children and adults aged 12 to 30 years, with 5% from palmitoleic acid and 93% from oleic acid. Males and blacks had significantly higher MUFA intake across all age groups than females and whites. Intakes of MUFA increased from 0 to 11 years of age to young adulthood (12,19 years), with no further increase at 20 to 30 years of age. Intakes of MUFA were lowest in the Northeast and highest in the Midwest. There were differences in food sources of MUFA by age group. For children 0 to 5 years of age, major sources were whole milk, peanut butter, 2% milk, and French fries; for children 6 to 11 years of age, major sources were whole milk, peanut butter, French fries, and 2% milk; for children 12 to 19 years of age, French fries, salty snacks, whole milk, and meat pizza were the major sources; for adults, French fries, whole milk, potato chips, and ground beef were the most common sources of MUFA. U.S. children and adults displayed temporal trends and demographic differences in intakes and food sources of MUFA. The implications of these changes and differences on biologic risk factors for specific chronic diseases warrant further investigation. [source] Effect of package light transmittance on the vitamin content of pasteurized whole milkPACKAGING TECHNOLOGY AND SCIENCE, Issue 4 2006Alexander Saffert Abstract Pasteurized whole milk (3% fat) was stored under fluorescent light at 8°C in clear 1 litre polyethylene terephthalate (PET) bottles and three variants of pigmented PET bottles with different light transmittance. Changes in the vitamin content were monitored over a period of 10 days. Milk packed in pigmented PET bottles with the lowest light transmittance, which was stored in the dark under the same experimental conditions, served as the ,control' sample. Data were obtained for vitamin A (retinol), vitamin B2 (riboflavin) and vitamin B12 (cobalamin) content. Standard plate counts were determined to ensure an acceptable microbiological status of the pasteurized milk during the sampling period. In clear PET bottles a reduction of 22% of the initial content was observed for vitamin A and 33% for vitamin B2, while the vitamin B12 content remained almost stable. In all pigmented PET bottles the vitamin retention was significantly higher; the losses were 0,6% for vitamin A and 11,20% for vitamin B2, depending on the pigmentation level, as compared to 6% for vitamin A and no significant loss for vitamin B2 in the ,control' sample. An impact of the package light transmittance on the vitamin B12 content could not be observed. Copyright © 2006 John Wiley & Sons, Ltd. [source] Lower energy content of human milk than calculated using conversion factorsPEDIATRICS INTERNATIONAL, Issue 1 2005Satoko Hosoi Abstract,Background:,Bodyweight gain of formula-fed babies is usually higher than that of breast-fed ones. The energy content of human milk is usually quantified not by direct measurement but by calculation based on The Standard Tables of Food Composition in Japan. For this study, the energy of human milk was quantified in two ways, using a direct measurement and a calculation method. Methods:,A total of 227 milk samples (192 colostrum, 21 transitional milk, and 14 mature milk) were collected from 114 healthy women. Energy of the whole milk was measured by ballistic bomb calorimetry. The content of protein, fat, and carbohydrate was determined by direct measurement methods. Energy of the milk was also calculated according to the indices in The Standard Tables. Results:,The mean value for all milk samples of directly measured energy was significantly lower than that of the calculated energy (58.1 ± 8.1 vs. 64.5 ± 10.6 kcal/100 g, n = 227, P < 0.05). Similar results were observed in colostrum and transitional milk but not in mature milk. Measured energy in mature milk was significantly higher than that in colostrum (64.2 ± 3.6 vs. 57.1 ± 8.0 kcal/100 g, P < 0.05). Protein concentration in mature milk was significantly lower than that in colostrum (1.4 ± 0.4 vs. 2.2 ± 0.7 g/100 g, P < 0.05). Conclusions:,The measured energy content of human milk was lower than the calculated energy based upon the Standard Tables, suggesting that formula milk contains excessive energy. [source] Residues of zeta-cypermethrin in bovine tissues and milk following pour-on and spray applicationPEST MANAGEMENT SCIENCE (FORMERLY: PESTICIDE SCIENCE), Issue 11 2001James T Rothwell Abstract The depletion of zeta-cypermethrin residues in bovine tissues and milk was studied. Beef cattle were treated three times at 3-week intervals with 1,ml 10,kg,1 body weight of a 25,g,litre,1 or 50,g,litre,1 pour-on formulation (2.5 and 5.0,mg zeta-cypermethrin kg,1 body weight) or 100,mg,kg,1 spray to simulate a likely worst-case treatment regime. Friesian and Jersey dairy cows were treated once with 2.5,mg zeta-cypermethrin,kg,1 in a pour-on formulation. Muscle, liver and kidney residue concentrations were generally less than the limit of detection (LOD,=, 0.01,mg,kg,1). Residues in renal-fat and back-fat samples from animals treated with 2.5,mg,kg,1 all exceeded the limit of quantitation (LOQ,=, 0.05,mg,kg,1), peaking at 10 days after treatment. Only two of five kidney fat samples were above the LOQ after 34 days, but none of the back-fat samples exceeded the LOQ at 28 days after treatment. Following spray treatments, fat residues were detectable in some animals but were below the LOQ at all sampling intervals. Zeta-cypermethrin was quantifiable (LOQ,=, 0.01,mg,kg,1) in only one whole-milk sample from the Friesian cows (0.015,mg,kg,1, 2 days after treatment). In whole milk from Jersey cows, the mean concentration of zeta-cypermethrin peaked 1 day after treatment, at 0.015,mg,kg,1, and the highest individual sample concentration was 0.025,mg,kg,1 at 3 days after treatment. Residues in milk were not quantifiable beginning 4 days after treatment. The mean concentrations of zeta-cypermethrin in milk fat from Friesian and Jersey cows peaked two days after treatment at 0.197,mg,kg,1 and 0.377,mg,kg,1, respectively, and the highest individual sample concentrations were 2 days after treatment at 0.47,mg,kg,1 and 0.98,mg,kg,1, respectively. © 2001 Society of Chemical Industry [source] An original approach to determining traces of tetracycline antibiotics in milk and eggs by solid-phase extraction and liquid chromatography/mass spectrometryRAPID COMMUNICATIONS IN MASS SPECTROMETRY, Issue 14 2002Federica Bruno An original and highly specific method able to identify and quantify traces of five tetracycline antibiotics (TCAs) in milk and eggs is presented. This method uses a single solid-phase extraction (SPE) cartridge for simultaneous extraction and purification of TCAs in the above matrices. After diluting 5,mL of intact whole milk or 2,g egg samples with Na2EDTA-containing water, samples are passed through a 0.5-g Carbograph 4 extraction cartridge. After analyte elution from the SPE cartridge, an aliquot of the final extract is injected into a liquid chromatography/mass spectrometry (LC/MS) instrument equipped with an electrospray ion source and a single quadrupole. MS data acquisition is performed in the positive-ion mode and by a time-scheduled multiple-ion selected ion-monitoring program. With methanol as organic modifier, the in-source collision-induced dissociation (CID) process generated fragment ions able to pick up one methanol molecule. In several cases, these methanol-adduct fragment ions have m/z values higher than those of the protonated molecules. This event is rarely encountered in MS, thus making the analysis of TCAs by this method extremely specific. Compared with a conventional published method, the present protocol extracted larger amounts of TCAs from both milk and egg and decreased the analysis time by a factor of 3. Recovery of TCAs in milk at the 25-ppb level ranged between 81 and 96% with relative standard deviation (RSD) no larger than 9%. Recovery of TCAs in egg at the 50-ppb level ranged between 72 and 92% with RSD no larger than 7%. Estimated limits of quantification(S/N,=,10) of the method were 2,9 ppb TCAs in whole milk and 2,19 ppb TCAs in eggs. Copyright© 2002 John Wiley & Sons, Ltd. [source] Characterization of cryogel monoliths for extraction of minor proteins from milk by cation exchangeBIOTECHNOLOGY & BIOENGINEERING, Issue 6 2009Jagan M. Billakanti Abstract Extraction and purification of high-value minor proteins directly from milk without pre-treatment is a challenge for the dairy industry. Pre-treatment of milk before extraction of proteins by conventional packed-bed chromatography is usually necessary to prevent column blockage but it requires several steps that result in significant loss of yield and activity for many minor proteins. In this paper, we demonstrate that it is possible to pass 40,50 column volumes of various milk samples (raw whole milk, homogenized milk, skim milk and acid whey) through a 5 mL cryogel chromatographic column at 550 cm/h without exceeding its pressure limits if the processing temperature is maintained above 35°C. The dynamic binding capacity obtained for the cryogel matrix (2.1 mg/mL) was similar to that of the binding capacity (2.01 mg/mL) at equilibrium with 0.1 mg/mL of lactoferrin in the feed samples. The cryogel column selectively binds lactoferrin and lactoperoxidase with only minor leakage in flowthrough fractions. Lactoferrin was recovered from elution fractions with a yield of over 85% and a purity of more than 90%. These results, together with the ease of manufacture, low cost and versatile surface chemistry of cryogels suggest that they may be a good alternative to packed-bed chromatography for direct capture of proteins from milk. Biotechnol. Bioeng. 2009;103: 1155,1163. © 2009 Wiley Periodicals, Inc. [source] | ||||||||||||||||