Application of nanofiltration for the removal of chlorate from skim milk

About (20) Pseudomonas rogenosa isolate were experienced for their ability of protease production by calculating the diameter of lysis area after developing on skim milk agar medium (qualitatively ) and the results exhibited that only isolate no (5), was higher isolate for protease making of (26mm) of lysis area. Then, the protein concentration also identified by Bradford method and it was found of 0.16 mg/ ml , then purification was done by using an ion- exchange chromatography with DEAE sephadex G- 100 column and the results showed the presence of 1 peak of enzyme with 50 Kd of molecular weight 2 peaks of other proteins . we tried to investigate the invitro Cytotoxic effect of purified enzyme against two human cancer lines, HeP2 (Human larynx epidermed carcinoma ) , RD ( Rabdo- Sarcoma ) , and one normal cell line Ref ( Rat embryonic fibroblast ) . The cancer and normal cells were treated with different concentrations of protease enzyme ranging from ( 0.05, 0.1, 0.2, 0.4,0.8and 0.16 mg/ml) then incubated for additional 48h at 37C0 and the results showed highest toxicity ( 80.28%) of protease enzyme on RD , moderate cytotoxicity (45.52%) on Hep andslight toxicity ( 37.12% ) on normal cell line (Ref) in a concentration (0.8mg/ml).

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Effect of the electro-dialysis treatment temperature on the microflora of skim milk permeate

Dairy Industry ◽

10.31515/1019-8946-2018-10-14-15 ◽

2018 ◽

pp. 14-15

Author(s):

Anisimov G.S. ◽

◽

Evdokimov I.A. ◽

Ryabtseva S.A. ◽

Donskih A.N. ◽

...

Keyword(s):

Skim Milk ◽

Treatment Temperature ◽

Dialysis Treatment ◽

Milk Permeate

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Formation and removal of biofilms in skim milk permeate

Dairy Industry ◽

10.31515/1019-8946-2019-6-48-50 ◽

2019 ◽

pp. 48-50 ◽

Cited By ~ 1

Author(s):

O.V. Salova ◽

◽

S.A. Ryabtseva ◽

Y.A. Tabakova ◽

G.S. Anisimov ◽

...

Keyword(s):

Skim Milk ◽

Milk Permeate

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Uji Kesukaan Es Krim Kefir Labu Kuning

Jurnal Riset Kesehatan Poltekkes Depkes Bandung ◽

10.34011/juriskesbdg.v9i1.125 ◽

2017 ◽

Vol 9 (1) ◽

pp. 16

Author(s):

Amanda Kania Diandini

Keyword(s):

Diabetes Mellitus ◽

Data Analysis ◽

Experimental Method ◽

Skim Milk ◽

Ice Cream ◽

Artificial Sweetener ◽

Value Analysis ◽

Nutrient Value ◽

Bioactive Content ◽

Price Analysis

The safe ice cream which is consumed by Diabetes Mellitus sufferers is made by subtituting skim milk, cream and sugar with kefir, pure pumpkin, cornstarch, vegetable oil, and artificial sweetener special gor Diabetes Mellitus. Kefir is known can decrease (blood sugar) because of its bioactive content. The aim of this research is knowing predilection level test to ice cream pumpkin kefir. This research is conducted with experimental method. The data analysis includes predilection test, nutrient value analysis, and price analysis. Ice cream pumpkin kefir that is liked most are from texture side, the cheapest price, and also the highest fiber content exists in balance 578 with the ratio of kefir and pumpkin 50%:50%. Ice cream pumpkin kefir that is liked most from colour side exists in balance 236 with the ratio of kefir and pure pumpkin 70%:30%. Ice cream pumpkin kefir that is liked most from taste side and aroma exists in balance 522 with the ratio between kefir and pure pumpkin 80%:20%.

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Constraints in Adoption ofModern Farm Machines by Tribal Farmers in Ramgarh District of Jharkhand

Journal of AgriSearch ◽

10.21921/jas.v6i03.16216 ◽

2019 ◽

Vol 6 (03) ◽

Author(s):

PK SUNDARAM ◽

BIKASH SARKAR ◽

UJJWAL KUMAR ◽

AP ANURAG ◽

DK RAGHAV ◽

...

Keyword(s):

Cell Line ◽

Normal Cell ◽

Human Cancer ◽

Skim Milk ◽

Exchange Chromatography ◽

Protease Production ◽

Normal Cell Line ◽

Protease Enzyme ◽

Tribal Farmers ◽

Embryonic Fibroblast

About (20) Pseudomonas rogenosa isolate were experienced for their ability of protease production by calculating the diameter of lysis area after developing on skim milk agar medium (qualitatively ) andamp; the results exhibited that only isolate no (5), was higher isolate for protease making of (26mm) of lysis area. Then, the protein concentration also identified by Bradford method andamp; it was found of 0.16 mg/ ml , then purification was done by using an ion- exchange chromatography with DEAE sephadex G- 100 column andamp; the results showed the presence of 1 peak of enzyme with 50 Kd of molecular weight 2 peaks of other proteins . we tried to investigate the invitro Cytotoxic effect of purified enzyme against two human cancer lines, HeP2 (Human larynx epidermed carcinoma ) , RD ( Rabdo- Sarcoma ) , andamp; one normal cell line Ref ( Rat embryonic fibroblast ). The cancer andamp; normal cells were treated with different concentrations of protease enzyme ranging from ( 0.05, 0.1, 0.2, 0.4,0.8andamp; 0.16 mg/ml) then incubated for additional 48h at 37C 0 andamp; the results showed highest toxicity ( 80.28%) of protease enzyme on RD , moderate cytotoxicity (45.52%) on Hep andamp;slight toxicity ( 37.12% )on normal cell line (Ref) in a concentration (0.8mg/ml).

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Enzymatic-Ultraviolet Method for Measuring Lactose in Milk: Collaborative Study

Journal of AOAC INTERNATIONAL ◽

10.1093/jaoac/67.3.637 ◽

1984 ◽

Vol 67 (3) ◽

pp. 637-640 ◽

Cited By ~ 1

Author(s):

David O Biltcliffe ◽

Dick H Kleyn ◽

J Richard Trout ◽

◽

D Azzara ◽

...

Keyword(s):

Food Industry ◽

Collaborative Study ◽

Skim Milk ◽

Gravimetric Method ◽

T Test ◽

Enzymatic Method ◽

Commercial Laboratory ◽

Aoac Method ◽

Standard Deviations

Abstract Collaborators in 8 dairy and food industry laboratories performed one lactose determination on each of 8 unknown samples of milk, lowfat milk, or skim milk, as 3 pairs of blind duplicates. Two known samples were provided to gain experience prior to analysis of the unknown samples. All of the above samples were also analyzed for lactose content by the official AOAC gravimetric method (16.507) by a commercial laboratory. From the overall mean of results on all samples, determinations by the enzymatic method averaged 0.49% lower than by the AOAC method. This difference was significant by the t-test (P = 0.05), which indicated a lack of agreement between the compared methods in determining lactose content. Standard deviations were similar for the 3 sets of blind duplicates which ranged between 3.67 and 4.55% lactose content. F-values revealed that variations between means obtained by laboratories differed significantly as compared with variations within laboratory means. The method has been adopted official first action.

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Pyruvate as an Indicator of Quality in Grading Nonfat Dry Milk1

Journal of Food Protection ◽

10.4315/0362-028x-45.6.561 ◽

1982 ◽

Vol 45 (6) ◽

pp. 561-565 ◽

Cited By ~ 2

Author(s):

R. T. MARSHALL ◽

Y. H. LEE ◽

B. L. O'BRIEN ◽

W. A. MOATS

Keyword(s):

Geometric Mean ◽

Regression Line ◽

Skim Milk ◽

Plate Count ◽

Department Of Agriculture ◽

Standard Plate Count ◽

Geometric Average ◽

Dry Milk ◽

Standard Plate ◽

Microscopic Count

Samples of skim milk and nonfat dry milk (NDM) made from it were collected, paired and tested for pyruvate concentration, [P], and Direct Microscopic count (DMC). The skim milk was tested for Standard Plate Count (SPC) and Psychrotrophic Plate Count (PPC). The geometric average DMC of skim milk was more than three times higher than that of the paired NDM samples. However, [P] of NDM was not significantly different from that of the skim milk. Although [P] of skim milk was poorly correlated with SPC and PPC, r = .31 and .26, respectively, it was relatively well correlated with DMC, r = .64. Data were widely dispersed around the regression line when [P] was ≤ 4.0 mg/L. However, [P] increased rapidly when DMCs were > 106/ml. A limit of 10 mg/L of [P] in NDM reconstituted 1:9 was chosen to represent the current U.S. Department of Agriculture Standard for DMC in NDM. This limit failed to classify about 10% of the samples correctly, assuming that each geometric mean DMC was correct. However, the probability that samples meeting the DMC standard would be rejected by the pyruvate test was quite low and the probability was moderate that samples which would be acceptable by the pyruvate test would be rejected by the DMC. For the latter, 28% of the samples having DMCs of ≥ 107/ml contained < 10 mg/L of pyruvate. No sample having ≥ 10 mg/L of pyruvate had a DMC of ≤ 107/ml. Pyruvate concentration in NDM did not change during storage at 5 or 32°C for 90 days.

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Growth of Listeria monocytogenes in the Presence of Pseudomonas fluorescens at 7 or 13°C in Skim Milk

Journal of Food Protection ◽

10.4315/0362-028x-52.12.852 ◽

1989 ◽

Vol 52 (12) ◽

pp. 852-855 ◽

Cited By ~ 31

Author(s):

SEHAM A. FARRAG ◽

ELMER H. MARTH

Keyword(s):

Listeria Monocytogenes ◽

Pseudomonas Fluorescens ◽

Incubation Period ◽

Skim Milk

Autoclaved samples of skim milk were inoculated with Listeria monocytogenes (strain Scott A, California or V7), Pseudomonas fluorescens (strain P26 or B52), or a combination of L. monocytogenes plus P. fluorescens, and incubated at 7 or 13°C for 8 weeks. McBride Listeria Agar was used to determine populations of L. monocytogenes (at 0, 7, 14, 28, 42, or 56 d), and Pseudomonas isolation agar to enumerate P. fluorescens. Growth of L. monocytogenes was somewhat enhanced after 7 d of incubation at 7 but not at 13°C in the presence of pseudomonads. However, after 14 d and until the end of the incubation period (56 d), slight inactivation of L. monocytogenes in the presence of P. fluorescens was observed. L. monocytogenes did not affect growth or survival of P. fluorescens; also, no marked changes in pH of the milk were caused either by L. monocytogenes alone or by L. monocytogenes plus P. fluorescens.

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Chromatographic Characterization and In Vitro Bioactivity Evaluation of Lactobacillus helveticus Hydrolysates upon Fermentation of Different Substrates

Applied Sciences ◽

10.3390/app11020811 ◽

2021 ◽

Vol 11 (2) ◽

pp. 811

Author(s):

Federica Ianni ◽

Alessandra Anna Altomare ◽

Beniamino T. Cenci-Goga ◽

Francesca Blasi ◽

Luca Grispoldi ◽

...

Keyword(s):

Liquid Chromatography ◽

Proteolytic Activity ◽

Bioactive Peptides ◽

Biological Activities ◽

Skim Milk ◽

Brain Heart Infusion ◽

Starter Cultures ◽

Lactobacillus Helveticus ◽

Food Sources

Among various food sources, milk proteins remain the major vector for functional peptides endowed with several biological activities. Particularly, the proteolytic activity of lactic acid bacteria during milk fermentation has been one of the most followed strategies to produce bioactive peptides. In the present study, the exploration of the activity of several starter cultures, at different fermentation times, was firstly investigated by reversed phase-high performance liquid chromatography. Among the tested strains, Lactobacillus helveticus showed a higher proteolytic activity and it was submitted to further investigations by changing the fermentation substrate (skim milk, brain heart infusion, peptone water) as well as the extraction strategy (trichloroacetic acid vs. glass beads). The chromatographic analyses and the in vitro antioxidant and antihypertensive assays highlighted considerable differences for L. helveticus hydrolysates from different substrates, while a negligible impact by the two extraction protocols emerged. Furthermore, nano-high pressure liquid chromatography coupled with a high resolution mass spectrometry analyzer allowed the preliminary discrimination of fractions from fermented skim milk, likely responsible for the found activity. The obtained results suggest the possibility of varying the fermentation parameters in order to maximize the functional effects of the bioactive peptides.

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