226 HUMAN LACTOFERRIN EXPRESSED IN COW MILK CAN EXTEND THE SHELF LIFE OF MILK

2014 ◽  
Vol 26 (1) ◽  
pp. 226
Author(s):  
S. N. Lotti ◽  
A. Cooper ◽  
J. D. Murray
Keyword(s):  
Shelf Life ◽  
Repeated Measures ◽  
Room Temperature ◽  
Antimicrobial Agents ◽  
Genetically Engineered ◽  
Cow Milk ◽  
Human Lactoferrin ◽  
Antimicrobial Protein ◽  
Control Milk ◽  
Growth Of Bacteria

Lactoferrin (LF) is an antimicrobial protein that is produced at high levels in human secretions, including milk, but is present at very low levels in the milk of ruminants. Lactoferrin is an iron-binding protein, and because iron is required by some bacteria to grow, lactoferrin can reduce the growth of certain bacteria. Lactoferrin can inhibit the growth of gram-negative bacteria, gram-positive bacteria, yeast, and some antibiotic-resistant pathogens. Lactoferrin also has bacteriocidal activity, killing the organism by inducing membrane perturbations often in conjunction with other antimicrobial agents such as lysozyme. Due to these properties, lactoferrin has the potential to increase the health of lactating animals as well as extend the shelf life of the milk. A herd of cows were genetically engineered to produce milk containing recombinant human lactoferrin (rhLF-milk) at approximately the same concentration found in human milk. In this study, growth of bacteria in raw milk samples from 2 control cows was compared with that from 2 cows that produce rhLF-milk. The experiment examined the shelf life of milk at room temperature over a 72-h period and the shelf life of milk left at 4°C over 3 weeks by plating aliquots on agar plates and counting the number of bacterial colonies that grew on plates after 24 and 48 h. The milk left at room temperature was plated at 0, 24, 48, and 72 h. The milk left in at 4°C was measured at 0, 4, 7, 11, 14, 18, and 21 days. Statistical evaluations were conducted using SAS statistical software, version 9.3 (SAS Institute Inc., Cary, NC, USA). Bacterial data were compared using the repeated-measures function in SAS and the Greenhouse-Geisser epsilon test to determine differences. For all tests, P-values <0.05 were considered statistically significant. The rhLF-milk showed less bacteria growth than control milk over the 4 time periods when left at room temperature (P = 0.0029), but did not inhibit the growth of bacteria when held for longer periods at 4°C (P = 0.6031). This shows that rhLF-milk may have an extended shelf life at room temperature and thus may be a means to increase food availability in developing countries. The next step in this research will be examining the populations of bacteria in the milk to determine how rhLF alters the populations of bacteria growing in milk over time, the different types of bacteria populations between the rhLF and control milk and what their effects are.

scholarly journals Optimization of Processing Parameters and Extension of Shelf Life of ‘Quark’-A Type of Thick Yoghurt

2016 ◽  
Vol 2 (1) ◽  
pp. 38-43
Author(s):  
Ram Shovit Yadav
Keyword(s):  
Shelf Life ◽  
Technical College ◽  
Room Temperature ◽  
Processing Parameters ◽  
Sensory Properties ◽  
Cow Milk ◽  
High Quality ◽  
Quality Life

Quark was prepared from cow milk by the optimization of different parameters like concentration of rennet, sugar percentage and flavor types. The rennet concentration used for optimization was 0.00139 %, 0.00234 %, 0.00278 % and 0.00468 %. In terms of acidity, texture, flavor and appearance. 0.00234 percent rennet was found significantly best product. The concentration of sugar in quark was varied in different proportion viz. 2, 4 and 5 %, among these 4 % was ranked best with respect to sensory properties. Flavor optimization with vanilla 125ppm without color addition was preferred significantly. Though the high quality life (HQL) of the optimized product was 45 days in deep frozen condition (-20°C), 6 days in refrigerated condition (-4°C). Yet, the product remained acceptable up to 2 days at room temperature (33 ± 2°C) and up to 15 days in refrigerated condition.Sunsari Technical College Journal 2015, 2(1):38-43

scholarly journals Study on the Extension of Shelf-life by Activation of Inherent Lactoperoxidase System in Raw Cow Milk

2014 ◽  
Vol 7 ◽  
pp. 57-60
Author(s):  
Prashanta Pokhrel ◽  
Suman Kumar Lal Das
Keyword(s):  
Hydrogen Peroxide ◽  
Lactic Acid ◽  
Shelf Life ◽  
Room Temperature ◽  
Raw Milk ◽  
Potassium Thiocyanate ◽  
Cow Milk ◽  
Lactoperoxidase System ◽  
Keeping Quality

Effectiveness of lactoperoxidase in raw cow milk was studied to observe the increase in shelf-life. Lactoperoxidase system was activated within two hours after milking by the addition of hydrogen peroxide and potassium thiocyanate, then milk was kept at different conditions viz. refrigerated condition (5±2)°C, room temperature (25±3)°C and at (35±2)°C. The keeping quality of raw milk was determined by the acidity, which when reached 0.18 % as lactic acid, was considered spoiled. Results indicated that the lactoperoxidase system (LP-s) increased the shelf-life of raw cow milk kept at room temperature (25±3)°C and refrigeration temperature (5±2)°C significantly (p<0.05);however no significant increase in shelf-life was observed between the control and LP-s treated raw milk sample held at (35±2)°C. DOI: http://dx.doi.org/10.3126/jfstn.v7i0.10606   J. Food Sci. Technol. Nepal, Vol. 7 (57-60), 2012   

scholarly journals Effect of Storage Conditions on Sensorial Characteristics of a Kefir-Type Formula Containing Brewer’s Yeast During Shelf-Life

2011 ◽  
Vol 68 (2) ◽  
Author(s):  
Adriana PAUCEAN ◽  
Elena MUDURA ◽  
Mirela Anamaria JIMBOREAN ◽  
Simona MAN
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Storage Conditions ◽  
Cow Milk ◽  
Brewer’S Yeast ◽  
Type Formula ◽  
Brewer's Yeast ◽  
Brewer’S Yeasts ◽  
The University ◽  
And Storage

A kefir-type formula containing brewer’s yeast was manufactured in the Pilot station of the University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Romania by inoculating 1.8% skimmed, pasteurized cow milk with an optimized innoculum of lactobacilli, kefir and brewer’s yeasts, as we have describe in our previous research paper (Păucean et al.,2010).In order to assess the effect of storage conditions during product shelf-life (1-21 days), we considered three storage conditions as affecting the sensorial characteristics of the studied product: freezing at (-10°C), refrigeration at 0-4°C and storage at room temperature 21-32°C.

Antioxidant activity of cookiessupplemented with sugarbeet dietary fiber

2011 ◽  
pp. 151-157 ◽  
Author(s):  
Marijana B. Saka ◽  
Julianna F. Gyura ◽  
Aleksandra Mišan ◽  
Zita I. Šereš ◽  
Biljana S. Pajin ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Dietary Fiber ◽  
Wheat Flour ◽  
Room Temperature ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Functional Characteristics

The antioxidant activity of cookies prepared by the addition of sugarbeet dietary fibers was investigated in order to estimate their influence on functional characteristics and shelf-life of cookies. Treated fiber (TF) was obtained from sugarbeet by extraction with sulfurous acid (75 °C at pH = 5.7during 60 min) and treatment with hydrogen peroxide (20 g/LH2O2 at pH = 11 during 24 h). The fiber obtained was dried (80 °C), ground and sieved. TF was investigated in comparison with commercially available Fibrex®. The cookies were prepared by the addition of 0, 7, 9 and 11% of sugarbeet dietary fiber as a substitute for wheat flour in the formulation of cookies. The antioxidant properties of cookies were tested every 7 days using a DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity test during 6 weeks of storage at room temperature (23 ± 1 ºC). The obtained results indicated that substitution of wheat flour with Fibrex® in the formulation of cookies upgraded the antioxidant activity, i.e. the functional characteristics of Fibrex®-enriched cookies and could prolong their shelf-life. In contrast, TF did not increase the antioxidant activity of TF-enriched cookies. The better antioxidant activities of Fibrex®-enriched cookies could be attributed to the presence of ferulic acid.

Mineral Oil-Chitosan Emulsion Coatings Affect Quality and Shelf-Life of Coated Eggs during Refrigerated and Room Temperature Storage

2011 ◽  
Vol 76 (4) ◽  
pp. S262-S268 ◽  
Author(s):  
Damir D. Torrico ◽  
Hong Kyoon No ◽  
Witoon Prinyawiwatkul ◽  
Marlene Janes ◽  
José A.H. Corredor ◽  
...  
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Mineral Oil ◽  
Room Temperature Storage ◽  
Quality And Shelf Life ◽  
Temperature Storage

scholarly journals Studies on the Preservation of Raw Cow’s Milk by Chemical Method

1970 ◽  
Vol 42 (3) ◽  
pp. 317-326 ◽  
Author(s):  
F Rokhsana ◽  
UK Das ◽  
R Yeasmin ◽  
A Nahar ◽  
S Parveen
Keyword(s):  
Hydrogen Peroxide ◽  
Chemical Method ◽  
Room Temperature ◽  
Storage Period ◽  
Total Coliform ◽  
Human Consumption ◽  
Milk Products ◽  
E Coli ◽  
Keeping Quality ◽  
Control Milk

Studies carried out to develop a technique for the preservation of cow's milk in raw condition using hydrogen peroxide (H2O2) as a preservative. Fresh cow’s milk was collected and experiments were conducted by four treatments in order to achieve the optimum condition of storage. The treatments were with various concentration of H2O2 starting from 0.05 %, 0.1 %, 0.2 %, 0.3 %, 0.4 %, & 0.5 %. Treated milk with 0.05 % concentration of H2O2 had storage period of 20 days compared to that of the control one (5 days only) in refrigerated temperature (±8°C). On the other hand hydrogen peroxide treated milk (0.05 %) had a storage period of 8 hours at room temperature (±28°C). Results also showed that the higher concentration of H2O2 had no effect on storage period than that of control. Milk products like kheer and halawa prepared by treated milk and stored for 20 days showed almost nil growth of total coliform and E. coli which means that food products prepared from hydrogen peroxide treated milk is safe for human consumption. Key words: Raw, Storage, Hydrogen peroxide, Preservative, keeping quality, Pasteurization, deteriorated, MPN. Bangladesh J. Sci. Ind. Res. 42(3), 317-326, 2007

scholarly journals EFFECT OF MATURITY STAGES ON QUALITY AND SHELF LIFE OF “SOLO” PAPAYA FRUITS DURING STORAGE

2019 ◽  
pp. 57-68
Keyword(s):  
Ambient Temperature ◽  
Shelf Life ◽  
Cold Storage ◽  
Room Temperature ◽  
Colour Change ◽  
Soluble Solids ◽  
Maturity Stages ◽  
Solids Content ◽  
Sensorial Evaluation ◽  
Stage 1

“Solo” papaya fruits were harvested in October, 2016 & 2017 seasons from a commercial orchard located in Ismailia Governorate, Egypt. Papaya fruits were harvested at three maturity stages: 25% yellow (stage 1), 50% yellow (stage 2) and 100% yellow (stage 3) and evaluated during storage at ambient temperature (20°C ± 2) for 4 days + at 80- 85% RH or during cold storage at 6°C + 90- 95% RH for 20 days. Papaya fruits softened very rapidly at room temperature after harvest and had 4 days shelf life. However, the fruit can be stored for 20 days at 6°C with little changes in firmness and the fruit apparently progressed in normal ripening upon removal to ambient temperature (20°C) for 3 days. All colour values (a*, L* and C*) were linearly increased during cold storage. Conversely, as a result of colour change from green to orange-red, h° values decreased. Soluble solids content was not affected during ripening at 20°C and remained steady. Fruit harvested at stage 2 and stored at 6°C for 20 days following 3 days at 20°C had superior score for sensorial evaluation.

scholarly journals ASSESSMENT OF SHELF LIFE AND BACTERIAL LOAD OF VIABLE EGGS OBTAINED AT THE POINT OF LAY FROM ROOM AND REFRIGERATOR STORAGE TEMPERATURES

2020 ◽  
Vol 3 (3) ◽  
pp. 62-65
Author(s):  
Obhioze Augustine Akpoka
Keyword(s):  
Shelf Life ◽  
Proteus Mirabilis ◽  
Room Temperature ◽  
Bacterial Load ◽  
Viable Count ◽  
Pseudomonas Sp ◽  
Storage Duration ◽  
Egg Storage ◽  
Salmonella Pullorum ◽  
The Impact

It is well established that storing hatching eggs over a longer period of time affects its quality. The current study evaluated the impact of egg storage duration in-relation to two different temperature conditions (room and refrigerator) to determine the bacterial load and shelf life of viable eggs. One hundred and twenty eggs were used for this study, 60 were boiled and 60 were raw. Thirty of the boiled eggs were stored at room temperature and the other 30 eggs were kept in the refrigerator. Similarly, 30 raw eggs were each stored at room and optimal refrigeration temperatures for eggs (< 7 oC) respectively, while the egg weight, viability and sensory tests were performed daily on the eggs. However, the eggs kept in the refrigerator were viable for longer and relatively maintained higher physical appearance and sensory quality compared to eggs kept at room temperature. In the investigation of bacterial load, the total viable count ranged from 6.0× 103 to 11.9 × 103 coliform forming unit per millilitre (cfu/ml) and 1.0 × 103 to 6.5 × 103 cfu/ml for the boiled eggs kept at room and refrigeration temperatures (BRT and BFT) respectively. More so, the bacterial counts in raw eggs obtained at room and refrigerator storage ranged from 4.8 × 103 to 6.5 × 103 cfu/ml. Subsequently, the characterization and identification of bacterial isolates indicated the presence of Salmonella pullorum, Proteus mirabilis and Pseudomonas sp. The Salmonella pullorum was isolated from all the egg samples (BRT, BFT, RRT and RFT). The Proteus mirabilis was isolated from boiled eggs kept in both room and refrigerator temperatures (BRT and BFT) while Pseudomonas sp. was obtained only from raw eggs stored in the refrigerator (RFT). In addition, the boiled eggs at room temperature started deterioration on Day 9, while its counterpart in the refrigerator began spoilage or decrease in quality from Day 16. The weight of the viable eggs in relation to the non-viable ones was statistically significant (P < 0.05). The refrigeration of eggs increases its longevity while proper hygiene and adequate boiling of eggs reduces the risk of acquiring infections through bacterial contamination.

scholarly journals Dabai Fruit: Postharvest Handling and Storage

2020 ◽  
Author(s):  
Siti Hajar Ariffin ◽  
Rosnah Shamsudin ◽  
I. S. M. A. Tawakkal
Keyword(s):  
Shelf Life ◽  
Room Temperature ◽  
Quality Loss ◽  
Potential Development ◽  
Postharvest Handling ◽  
Canarium Odontophyllum ◽  
Handling Quality ◽  
And Storage ◽  
Wide Potential ◽  
Quality And Shelf Life

Dabai (Canarium odontophyllum) or also known as ‘Sarawak olive’ is one of the potential indigenous seasonal fruits commonly found in Sarawak. Due to its high nutritional contents, it has wide potential to be marketed locally and exported internationally. Dabai is very delicate and highly perishable. The shelf life of dabai is usually 3 days when stored in room temperature (27°C). Improper storage and handling lead to the reduction of quality and shelf life of the fruit throughout storage. There is still limitation on the information of postharvest, storage and handling, quality and shelf life of dabai. Studies on quality and shelf life affected by storage treatment and packaging are necessary in optimising shelf life and minimising quality loss of the fruit. This could ensure further potential development of the fruit locally and internationally.

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