scholarly journals Effect of milk fat and total solids concentration on the kinetics of moisture uptake by ready‐to‐eat breakfast cereal

1999 ◽  
Vol 34 (1) ◽  
pp. 47-57 ◽  
Author(s):  
M. Fátima Machado ◽  
Fernanda A. R. Oliveira ◽  
Luís M. Cunha
Keyword(s):  
Milk Fat ◽  
Moisture Uptake ◽  
Breakfast Cereal ◽  
Total Solids ◽  
Solids Concentration ◽  
Kinetics Of

scholarly journals Effect of season, genotype and lactation on milk yield and composition of local and crossbred dairy cows reared under different feed base region

2016 ◽  
Vol 19 (1-2) ◽  
pp. 50-65
Author(s):  
MA Baset ◽  
KS Huque ◽  
NR Sarker ◽  
MM Hossain ◽  
MN Islam
Keyword(s):  
Milk Yield ◽  
Milk Fat ◽  
Milk Protein ◽  
Block Design ◽  
Milk Composition ◽  
Base Region ◽  
Total Solids ◽  
Randomized Block Design ◽  
Daily Milk Yield ◽  
Daily Milk

A total of 160 cows, 10 cows in each of native (local cow) and crossbred (local × Holstein Friesian) origins differing in lactation were used in 2×2×2×2 factorial experiment using Randomized Block Design (RBD) to evaluate milk yield and composition of cows considering regions (good & poor feed base region), seasons (dry: Nov.–Feb. 2009 & wet: Jun.–Oct. 2009), genotypes and lactation. A “good and/or poor feed base” region was classified based on the availability of quantity and quality roughages throughout the year. The study revealed that the daily milk yield and 4% FCM of cows under good feed base condition were 6.76 and 6.49 kg, respectively and under poor feed base condition were 3.67 and 3.31 kg, respectively. Feed base region did not affect on milk fat and it was observed that the milk protein, lactose, solids-not-fat (SNF), minerals and total solids under good feed base condition were 37.9, 54.9, 100.9, 6.3 and 140.6 g/kg, respectively, whereas, under poor feed base condition the values were 36.3, 52.9, 98.0, 6.1 and 135.2 g/kg, respectively. Season did not affect milk yield and composition except minerals (6.5 g/kg vs. 5.9 g/kg). Genotypes significantly (p?0.01) influenced daily milk yield, the milk protein and minerals. Lactation did not affect milk yield and the milk protein, but influenced the fat, lactose, SNF, minerals and total solids. The interaction of feed base regions and seasons significantly (p?0.01) influenced milk yield and the milk fat and SNF. The milk protein and lactose was influenced by the interaction of feed bases region, seasons and lactation. Milk yield negatively correlated with fat per cent. The percentage of fat significantly (p?0.01) correlated with protein, lactose, SNF, and minerals %. The percentage protein correlated with lactose, SNF and minerals. Lactose % significantly (p?0.01) correlated with SNF%. It may be concluded that milk yield and composition depends on feed base region, genotype and lactation of cows. Season did not influence milk yield and the composition. Milk yield negatively correlated with the percentage of fat, protein, lactose, SNF and milk composition strongly correlated with each other.Bangladesh J. of Livestock Res. 19(1-2): 50-65, Jan-Dec 2012

Engineering the microstructure of milk fat by blending binary and ternary mixtures of its fractions

RSC Advances ◽  
2016 ◽  
Vol 6 (47) ◽  
pp. 41189-41194 ◽  
Author(s):  
Pere R. Ramel ◽  
Alejandro G. Marangoni
Keyword(s):  
Light Microscopy ◽  
Crystallization Kinetics ◽  
Isothermal Crystallization ◽  
Milk Fat ◽  
Polarized Light ◽  
Ternary Mixtures ◽  
Avrami Model ◽  
Binary And Ternary Mixtures ◽  
Milk Fat Fractions ◽  
Kinetics Of

The microstructure and crystallization kinetics of binary and ternary mixtures of milk fat fractions during isothermal crystallization at 5, 15, and 20 °C were characterized using polarized light microscopy and the Avrami model.

scholarly journals The chemical composition and technological properties of milk obtained from the morning and evening milking

2008 ◽  
Vol 56 (5) ◽  
pp. 187-198 ◽  
Author(s):  
Martin Skýpala ◽  
Gustav Chládek
Keyword(s):  
Protein Content ◽  
Milk Yield ◽  
Milk Fat ◽  
Protein Production ◽  
Milk Protein ◽  
Fat Content ◽  
Total Solids ◽  
Milk Protein Content ◽  
Solids Content ◽  
Morning Milk

Milk yield varies during lactation, following what is termed a lactation curve. ŽIŽLAVSKÝ and MIKŠÍK (1988) recorded changes in milk yield within a day, too. TEPLÝ et al. (1979) a KOUŘIMSKÁ et al. (2007) published variation within a day ± 1.10 kg in milk yield, ± 0.75 % in milk fat content and ± 0.20 % in milk protein content. Milk yield of cows can be expressed in many different ways, for instance, in kilograms per lactation or in kilograms per day. A practical parameter describing milk production is milk yield (kg) per milking.The object of experiment were 12 cows of Holstein cattle on the first lactation from the 100-day of lactation to 200-day of lactation. The samples of milk were collected from January to May 2007, once a month from the morning and evening milking (milking interval 12 h ± 15 min.). The following parameters were monitored: milk production – milk yield (kg), milk protein production (kg), milk fat production (kg); milk composition – milk protein content (%), milk fat content (%), lactose content (%), milk solids-not-fat content (%), milk total solids content (%); technological properties of milk – ti­tra­tab­le acidity (SH), active acidity (pH), rennet coagulation time (s), quality of curd (class) and somatic cell count as a parameter of udder health.Highly significant differences were found (P < 0.01) between morning milk yield (15.7 kg) and evening milk yield (13.8 kg), between morning milk protein production (0.51 kg) and evening milk protein production (0.45 kg) and between evening milk fat content (4.41 %) and morning milk fat content (3.95 %). A significant difference (P < 0.05) was found between morning milk total solids content (12.62 %) and evening milk total solids content (12.07 %). No significant differences were found between morning (M) and evening (E) values of the remaining parameters: milk fat production (M 0.62 kg; E 0.60 kg), milk protein content (M 3.24 %; E 3.27 %), milk lactose content (M 4.78 %; E 4.86 %), milk solids-not-fat content (M 7.69 %; E 7.71 %), somatic cell count (M 80 000/1 mL; E 101 000/1 mL), titratable aci­di­ty (M 7.75 SH; E 7.64 SH), active acidity (M pH 6.58; E pH 6.61), rennet coagulation time (M 189 s.; E 191 s.), quality of curd (M 1.60 class; E 1.57 class).

Pre-selection of flocculants by the LUMiFuge separation analyser 114

2002 ◽  
Vol 46 (4-5) ◽  
pp. 441-446 ◽  
Author(s):  
T. Sobisch ◽  
D. Lerche
Keyword(s):  
Dynamic Behaviour ◽  
Test Procedure ◽  
Centrifugal Acceleration ◽  
Sludge Dewatering ◽  
Total Solids ◽  
Shear Sensitivity ◽  
Compression Behaviour ◽  
Sludge Cake ◽  
Kinetics Of ◽  
Selection Of

This paper reports on lab-scale investigations in relation to pre-selection of flocculants for sludge dewatering with decanter centrifuges. Results obtained were compared with CST-measurements and discussed in relation to findings under field conditions. Experiments were carried out with sewage sludges of different origin and characteristics and a number of commercial flocculants. Kinetics of sedimentation and clarification were measured as well as the compression behaviour and shear sensitivity of sludge sediments. To measure flocculant performance stability against intensive shearing, total solids in the sludge cake obtained and dewaterability of the sludge cake during the first 20-50 s of centrifugation were compared. A screening test procedure was developed. Efficient flocculants should produce high residual total solids and good initial compressibility. Lab-scale investigations deliver more reliable results if the dynamic behaviour of the sludge under centrifugal acceleration is also investigated. The separation analyser LUMiFuge 114 can provide results about the compression behaviour of sludges in the range between 10 and 100 s. So far no other method or device is known which can deliver such results.

Thermal Resistance of Listeria monocytogenes Scott A in Ultrafiltered Milk as Related to the Effect of Different Milk Components

2010 ◽  
Vol 73 (11) ◽  
pp. 2110-2115 ◽  
Author(s):  
KINGA SZLACHTA ◽  
SUSANNE E. KELLER ◽  
ARLETTE SHAZER ◽  
STUART CHIRTEL
Keyword(s):  
Listeria Monocytogenes ◽  
Thermal Resistance ◽  
Milk Fat ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Single Measure ◽  
Total Solids ◽  
Whole Milk ◽  
Milk Components

Pasteurization parameters for grade A milk are well established and set by regulation. However, as solids levels increase, an increased amount of heat is required to destroy any pathogens present. This effect is not well characterized. In this work, the effect of increased dairy solids levels on the thermal resistance of Listeria monocytogenes was examined through the use of ultrafiltered (UF) milk, reconstituted milk powder, and the milk components lactose and caseinate. From the results obtained, lactose and caseinate did not appear to affect thermal resistance. In addition, the level of milk fat, up to 10% of the total solids in UF whole milk, did not result in statistically significant changes to thermal resistance when compared with UF skim milk. Reconstituted skim milk powder at 27% total solids (D62-value = 1.16 ± 0.2 [SD] min, z = 5.7) did result in increased thermal resistance, as compared with reconstituted skim milk powder at 17.5% (D62-value = 0.86 ± 0.02 min, z = 5.57) and UF whole milk at 27% total solids (D62-value = 0.66 ± 0.07 min, z = 5.16). However, that increase appeared to be due to the increase in salt levels, not to increases in caseinate, fat, or lactose. Consequently, total solids, as a single measure, could not be used to predict increased thermal resistance of L. monocytogenes in concentrated milk.

scholarly journals Mixing sweet cream buttermilk with whole milk to produce cream cheese

2015 ◽  
Vol 54 (2) ◽  
pp. 73-78 ◽  
Author(s):  
Masoud Bahrami ◽  
Dariush Ahmadi ◽  
Faranak Beigmohammadi ◽  
Fakhrisadat Hosseini
Keyword(s):  
Statistical Analysis ◽  
Chemical Composition ◽  
Membrane Protein ◽  
Milk Fat ◽  
Dry Matter ◽  
Skim Milk ◽  
Organoleptic Properties ◽  
Cream Cheese ◽  
Total Solids ◽  
Whole Milk

Abstract Buttermilk is an important by-product of the manufacture of butter. Sweet-cream buttermilk (SCBM) is similar in composition to skim milk, except for its high phospholipid and milk fat globular membrane protein content. The main objective of this investigation was to produce optimum quality cream cheese by replacing whole milk with different proportions of SCBM (5, 10, 15, 20, 25, 30, 35, 40, 45, and 50%). Statistical analysis showed that there were significant differences (p < 0.05) between the chemical and organoleptic properties of the samples. As the percentage of SCBM increased, the chemical composition of total solids, fat, protein, fat in dry matter (FDM) and ash of cheese milk decreased significantly, leading to a softer, moister curd. Samples prepared with more than 25% SCBM were not acceptable to the taste panel. The cream cheeses prepared using 25% and 30% SCBM had the highest yields. Total solids and FDM were strong predictors of cheese yield (r2 ≈ 0.589). The results also showed that the best range for replacement using SCBM is 20–25%.

scholarly journals Kinetics of trans-10, cis-12-conjugated linoleic acid transfer to plasma and milk following an abomasal bolus in lactating dairy cows

2018 ◽  
Vol 120 (3) ◽  
pp. 259-268 ◽  
Author(s):  
Natalie L. Urrutia ◽  
Monica Toledo ◽  
Michel Baldin ◽  
Jennifer L. Ford ◽  
Michael H. Green ◽  
...  
Keyword(s):  
Mammary Gland ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Milk Fat ◽  
Milk Fat Depression ◽  
Bolus Infusion ◽  
Bioactive Fatty Acids ◽  
Post Infusion ◽  
Kinetics Of ◽  
Transfer To Milk

AbstractTrans-10, cis-12-conjugated linoleic acid (CLA) is a potent bioactive fatty acids (FA) that causes milk fat depression in lactating animals. FA are transferred to milk directly through chylomicrons and indirectly by recycling through other tissues. The objective of this study was to characterise the kinetics of trans-10, cis-12 CLA transfer to plasma and milk after a single bolus infusion. Five multiparous mid-lactation cows received a single abomasal bolus infusion of an enriched CLA mixture providing 15 g of trans-10, cis-12 CLA and 15 g of cis-9, trans-11 CLA over a 30-min period. Plasma concentration of trans-10, cis-12 and cis-9, trans-11 CLA peaked 2 h post-bolus, reaching 0·29 and 0·38 % of total plasma FA, respectively, and returned to pre-bolus values at 72 h post-infusion. Milk trans-10, cis-12 CLA yield and concentration peaked 14 h post-bolus (0·25 g/h) and was not detectable in milk after 86 h. Total apparent transfer of trans-10, cis-12 CLA to milk was 41 %, with 73 % transferred to milk through the direct pool (chylomicrons) and the remaining 27 % transferred through the indirect pool (tissue recycling). Compartmental modelling revealed the existence of a transient unavailable pool of trans-10, cis-12 CLA in extravascular tissues represented primarily by the mammary gland, which slowly exchanges with an available pool for secretion in milk fat and transfer to milk. In conclusion, trans-10, cis-12 CLA is predominantly transferred to milk through the direct pathway; however, how this CLA isomer is processed within the mammary gland requires further investigation.

scholarly journals Maiorchino cheese: physicochemical, hygienic and safety characteristics

2015 ◽  
Vol 4 (1) ◽  
Author(s):  
Francesca Conte ◽  
Andrea Ravidà ◽  
Alessandro Mandanici ◽  
Vincenzo Ferrantelli ◽  
Michele Chetta ◽  
...  
Keyword(s):  
Starter Cultures ◽  
Total Solids ◽  
Physical Chemical ◽  
Solids Concentration ◽  
Microbiological Characteristics ◽  
Traditional Cheese ◽  
Natural Microflora ◽  
Ewe's Milk ◽  
Reducing Bacteria ◽  
Lactic Bacteria

This study assessed the physical, chemical, and microbiological characteristics of traditional <em>Maiorchino</em> cheese (Italy) made from raw ewe’s milk or from a mixture with goat’s milk. Cheese samples from the same batch were analyzed after 20 days and 6, 8, 12, 17 and 24 months of ripening. A decrease in moisture level lead to progressive total solids concentration (fat, total nitrogen, total solids and chloride) during ripening. Aw values decreased from 0.97 (day 20) to 0.85 (month 24), while pH increased from 4.99 to 5.41 (6 months) followed a by reduction until 4.85 (month 24). In samples analysed 20 days after cheesemaking, aerobic mesophilic count was 1.8•107 CFU/g, Enterobacteriaceae were 2.7•106 CFU/g, <em>Staphylococcus</em> spp. were 1.8•104 CFU/g, and yeasts 4.5•105 CFU/g. Sulphite reducing bacteria were not found. Lactic bacteria count at 30°C (LAB30) and 42°C (LAB42) was about 108 CFU/g (day 20); LAB30 reduced until month 8; LAB 42 reduced until month 12; both were not detectable at months 17 and 24. Cheese-making process does not consider commercial starter cultures and LAB group is heterogeneous because of its natural microflora. Yeasts were considered as typical microflora of <em>Maiorchino</em>. Volatile compounds were examined at 6, 12 and 24 months of ripening; 54 components were identified. Statistical analysis showed that the seasoning period of 12 months was the best for <em>Maiorchino</em> flavour attributes. The characterisation of <em>Maiorchino</em> traditional cheese may be considered as significant for this old traditional product, with the aim of obtaining the PDO certification.

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