Folate and folate-binding protein content in dairy products

Recent findings suggest a protective role for folates in the reduction of neural tube defects and possibly also coronary heart disease and cancer. Consequently, an increase in the daily intake of folates is warranted, which emphasizes the need for quantitative as well as qualitative measurements of dietary folates. Milk plays an important part in the food chain in many Western countries today. Several studies suggest that folate-binding proteins might have an impact on folate absorption and therefore their concentrations are also important. The mean concentration of the predominant form of folate, 5-methyltetrahydrofolate (5-CH3THF), was determined using HPLC in thirteen selected dairy products; skim milk powder, two pasteurized milks, UHT milk, two fermented milks, three whey products and four different cheeses. All results were corrected for recovery by spiking the samples with 5-CH3THF. Effects of storage of dairy products on 5-CH3THF concentrations were also investigated; generally small and insignificant fluctuations were found, except for hard cheese, in which 5-CH3THF decreased significantly. There was a significant seasonal variation in the folate concentration of pasteurized milk which peaked in the summer months. The concentrations of folate-binding protein in skim milk powder and pasteurized milk analysed using an enzyme-linked immunosorbent assay were similar. UHT milk and fermented milk, both of which are processed at temperatures >90°C, contained significantly lower concentrations of folate-binding protein.

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THE EFFECT OF FORTIFICATION OF PROCESSED SOYA FLOUR WITH dl-METHIONINE HYDROXY ANALOGUE OR dl-METHIONINE ON THE DIGESTIBILITY, BIOLOGICAL VALUE, AND NET PROTEIN UTILIZATION OF THE PROTEINS AS STUDIED IN CHILDREN

Canadian Journal of Biochemistry ◽

10.1139/o64-045 ◽

1964 ◽

Vol 42 (3) ◽

pp. 377-384 ◽

Cited By ~ 12

Author(s):

H. N. Parthasarathy ◽

T. R. Doraiswamy ◽

Myna Panemangalore ◽

M. Narayana Rao ◽

B. S. Chandrasekhar ◽

...

Keyword(s):

Daily Intake ◽

Milk Powder ◽

Skim Milk ◽

Skim Milk Powder ◽

Soya Flour ◽

Protein Utilization ◽

Biological Value ◽

True Digestibility ◽

The Mean ◽

Net Protein

The true digestibility coefficient, biological value, and net available protein of diets based on processed soya flour supplemented with dl-methionine hydroxy analogue (MHA) or dl-methionine (at a level of 1.2 g/16 g N) have been determined in children aged 8–9 years. The mean daily intake of protein by the children on the different diets was maintained at a level of about 1.2 g/kg body weight. Supplementation of soya flour with dl-methionine brought about a marked increase in the biological value and net protein utilization of the proteins. MHA was, however, slightly less effective than dl-methionine in this respect. The biological value and net protein utilization of the different proteins were as follows: soya flour, 63.5 and 53.3; soya flour + MHA, 71.5 and 61.4; soya flour + methionine, 74.9 and 64.7; and skim milk powder, 82.6 and 72.0.

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Whey/Broken Chickpea Extract for manufacture of Probiotic Frozen Yoghurt

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.7.3.20 ◽

2019 ◽

Vol 7 (3) ◽

pp. 807-818

Author(s):

Fawzia Abd Rabo ◽

M. A. Azzam ◽

Omaima M. Dewidar

Keyword(s):

Lactobacillus Acidophilus ◽

Dairy Products ◽

Milk Powder ◽

Skim Milk ◽

Streptococcus Thermophilus ◽

Skim Milk Powder ◽

Bifidobacterium Bifidum ◽

Beneficial Effects ◽

Probiotic Dairy Products ◽

Micro Organisms

Probiotic frozen yoghurt is one of the ideal probiotic dairy products for delivery of live probiotic micro-organisms to human diet and thus to human intestinal tract. Probiotic micro-organisms have beneficial effects on human health. These benefits include improvements to the intestinal microflora, anti tumoral activity, reduction of cholesterol in the blood, increased immune response and other health benefits. In this study five probiotic frozen yoghurt mixtures were prepared, Acontrol (mainly from fresh skim milk and skim milk powder), B (mainly from whey/broken chickpea extract and milled chickpea grains), AB25 (75% A + 25% B), AB50 (50% A + 50% B) and AB75 (25% A + 75% B). The resultant frozen yoghurts were sensory evaluated. Panelists arranged their preference as Acontrol> AB25> AB50> AB75> B. Physically, the melting resistance of frozen yoghurt increased with the increase of chickpea ingredients. Nutritionally, chickpea frozen yoghurt contained nutrients not found in Acontrol such as dietary fibers, iron, branched chain amino acids, zinc and vitamins B3, B9 and E. Microbiologically, the viable counts of ABT culture strains (Lactobacillus acidophilus + Bifidobacterium bifidum + Streptococcus thermophilus) in all frozen yoghurt samples remained within the limits recommended for the probiotic products. Microbiologically, large numbers (> 107 cfu/g) of probiotic microorganisms present in all stored samples indicated that the resulting frozen yogurt could represent a good source of Lactobacillus acidophilus and Bifidobacterium bifidum and commercially, this product was included in probiotic dairy products.

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Price changes of dairy products in the European Union

Agricultural Economics (Zemědělská ekonomika) ◽

10.17221/61/2021-agricecon ◽

2021 ◽

Vol 67 (No. 9) ◽

pp. 373-381

Author(s):

Aneta Bełdycka-Bórawska ◽

Piotr Bórawski ◽

Marta Guth ◽

Andrzej Parzonko ◽

Tomasz Rokicki ◽

...

Keyword(s):

European Union ◽

Dairy Products ◽

Milk Powder ◽

Skim Milk ◽

Skim Milk Powder ◽

The European Union ◽

Whey Powder ◽

Whole Milk ◽

Whole Milk Powder ◽

The Eu

This article presents changes in the prices of milk and other dairy products in the European Union (EU). First, the descriptive statistics of the prices of milk and dairy products are presented, and then correlation and regression analyses were conducted to measure the relationships between the prices. We used the augmented Dickey-Fuller (ADF) test and generalised autoregressive conditional heteroscedasticity (GARCH) model to measure the stationarity and changes in dairy product prices in the EU. At the EU level, we checked the changes in prices of butter, skim milk powder, whole milk powder, Cheddar, Edam, Gouda, Emmental and whey powder. Our analysis confirmed that the butter, skim milk powder, whole milk powder, Cheddar, Edam and Gouda processes depend on previous values. The biggest price changes were observed in whey powder (34.12%), butter (24.46%) and skim milk powder (21.78%).

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Probiotic Frozen Yoghurt Supplemented with Coconut Flour Green Nanoparticles

Current Bioactive Compounds ◽

10.2174/1573407215666191111121553 ◽

2020 ◽

Vol 16 (5) ◽

pp. 661-670 ◽

Cited By ~ 1

Author(s):

Heba H. Salama ◽

Samy M. Abdelhamid ◽

Nabil S. Abd-Rabou

Keyword(s):

Dairy Products ◽

Milk Powder ◽

Frozen Storage ◽

Skim Milk ◽

Bacterial Count ◽

Skim Milk Powder ◽

Bifidobacterium Bifidum ◽

Sensory Properties ◽

Total Bacterial Count ◽

Ph Values

Background: Frozen yoghurt is a suitable vehicle to deliver bioactive compounds and beneficial microorganisms, and to develop new functional dairy products. Methods: Bifidobacterium bifidum was used in the manufacture of frozen yoghurt, whereas skim milk powder was substituted by Nanoparticles Coconut Flour (NCF) and Coconut Flour (CF). The physicochemical, microbiological and sensory properties were assessed for frozen yoghurt from different treatments. Results: The prepared NCF by ball-milling had sizes that range between 81.96nm to 83.53nm. The addition of NCF affected variably the pH values, moisture content, the overrun, fiber content, freezing points and viscosity of the prepared frozen yoghurt depending on the ratio of substituted skim milk. : Also, the addition of NCF improved the viability of Bifidobacterium bifidum, Bifidobacterium breve, Streptococci, and Lactobacilli and total bacterial count of frozen yoghurt during frozen storage. The addition of NCF improved the sensory properties of frozen yoghurt. Conclusion: The use of Nanoparticles Coconut Flour (NCF) and Bifidobacterium sp., in the preparation of frozen yoghurt improved its physicochemical, microbiological and sensory properties.

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The Presence of Aflatoxin M1 in Milk and Milk Products in Bangladesh

Toxins ◽

10.3390/toxins13070440 ◽

2021 ◽

Vol 13 (7) ◽

pp. 440

Author(s):

Abu Hasan Sumon ◽

Farjana Islam ◽

Nayan Chandra Mohanto ◽

Rahanuma Raihanu Kathak ◽

Noyan Hossain Molla ◽

...

Keyword(s):

Milk Powder ◽

Raw Milk ◽

Aflatoxin M1 ◽

Enzyme Linked Immunosorbent Assay ◽

Toxic Metabolite ◽

Milk Products ◽

Pasteurized Milk ◽

Uht Milk ◽

Significant Difference ◽

Powder Samples

As milk provides both micro- and macronutrients, it is an important component in the diet. However, the presence of aflatoxin B1 (AFB1) in the feed of dairy cattle results in contamination of milk and dairy products with aflatoxin M1 (AFM1), a toxic metabolite of the carcinogenic mycotoxin. With the aim to determine AFM1 concentrations in milk and milk products consumed in Bangladesh, in total, 145 samples were collected in four divisional regions (Sylhet, Dhaka, Chittagong, and Rajshahi). The samples comprised these categories: raw milk (n = 105), pasteurized milk (n = 15), ultra-high temperature (UHT)-treated milk (n = 15), fermented milk products such as yogurt (n = 5), and milk powder (n = 5). AFM1 levels in these samples were determined through competitive enzyme-linked immunosorbent assay (ELISA). Overall, AFM1 was present in 78.6% of milk and milk products in the range of 5.0 to 198.7 ng/L. AFM1 was detected in 71.4% of raw milk (mean 41.1, range 5.0–198.7 ng/L), and in all pasteurized milk (mean 106, range 17.2–187.7 ng/L) and UHT milk (mean 73, range 12.2–146.9 ng/L) samples. Lower AFM1 levels were found in yogurt (mean 16.9, range 8.3–41.1 ng/L) and milk powder samples (mean 6.6, range 5.9–7.0 ng/L). About one-third of the raw, pasteurized, and UHT milk samples exceeded the EU regulatory limit (50 ng/L) for AFM1 in milk, while AFM1 levels in yogurt and milk powder samples were well below this limit. Regarding regions, lower AFM1 contamination was observed in Chittagong (mean 6.6, max 10.6 ng/L), compared to Sylhet (mean 53.7, max 198.7 ng/L), Dhaka (mean 37.8, max 97.2 ng/L), and Rajshahi (mean 34.8, max 131.4 ng/L). Yet, no significant difference was observed in AFM1 levels between summer and winter season. In conclusion, the observed frequency and levels of aflatoxin contamination raise concern and must encourage further monitoring of AFM1 in milk and milk products in Bangladesh.

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Vitik Detection of Aerobic Spore-Forming Bacteria Isolated from Raw Milk, Skim Milk Powder and UHT Milk

Medico-Legal Update ◽

10.37506/mlu.v21i1.2390 ◽

2021 ◽

Keyword(s):

Milk Powder ◽

Skim Milk ◽

Raw Milk ◽

Skim Milk Powder ◽

Uht Milk ◽

Spore Forming Bacteria

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Routine Analysis of Proteins by Kjeldahl and Dumas Methods: Review and Interlaboratory Study Using Dairy Products

Journal of AOAC International ◽

10.1093/jaoac/81.3.620 ◽

1998 ◽

Vol 81 (3) ◽

pp. 620-632 ◽

Cited By ~ 122

Author(s):

Peter G Wiles ◽

Ian K Gray ◽

Roger C Kissling ◽

◽

C Delahanty ◽

...

Keyword(s):

Dairy Products ◽

Milk Powder ◽

Skim Milk ◽

Skim Milk Powder ◽

International Standards ◽

Test Method ◽

Whey Protein Concentrate ◽

Protein Determination ◽

Whole Milk ◽

Kjeldahl Method

abstract The Kjeldahl and Dumas (combustion) methods were compared in 11 laboratories analyzing samples of milk, skim milk powder, whole milk powder, whey protein concentrate, infant formula, casein, caseinate, 2 reference compounds (glycine and EDTA), and a secondary reference skim milk powder. The comparison was conducted by using international standards where applicable. Overall means were 8.818 g N/100 g by the Kjeldahl method and 8.810 g N/100 g by the Dumas method. No evidence was found for a consistent bias between methods that may be of concern in the trading of dairy produce. A review of more than 10 related trials revealed a lack of consensus in the bias between the 2 methods, suggesting that differences in methodology and sources of systematic error may be contributors. For samples containing >2 g N/100 g, the Dumas relative repeatability and reproducibility standard deviations were consistently about 0.35 and 0.75%, respectively, whereas the corresponding Kjeldahl values declined generally with N content and were significantly larger. The Dumas precision characteristics may be due to the dominance of Leco analyzers in this trials, and in most other recent trials, rather than an inherent method attribute. Protein determination methods for dairy products need to be reviewed and updated. The Dumas method needs Codex Alimentarius status as a recognized test method.

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