scholarly journals Effect of total solids concentration of whole milk and type of starter culture on the rheological characteristics of the type plain yogurt smoothie

2012 ◽  
pp. 173-180 ◽  
Author(s):  
Diana Enriquez Castillo ◽  
Jesús Sánchez-González ◽  
Publio Castro Santander
Keyword(s):  
Starter Culture ◽  
Rheological Characteristics ◽  
Total Solids ◽  
Solids Concentration ◽  
Whole Milk

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 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.

An improved method for canning 3-fold concentrated whole milk

1970 ◽  
Vol 37 (3) ◽  
pp. 505-511 ◽  
Author(s):  
P. W. Board ◽  
J. T. Mullett
Keyword(s):  
Raw Milk ◽  
Improved Method ◽  
Organoleptic Properties ◽  
Total Solids ◽  
Whole Milk

SummaryA method is described for canning and sterilizing concentrated whole milk containing 36·5% total solids. The product had acceptable organoleptic properties and did not form sediment or undergo age-thickening during storage. The method involved initially increasing the pH of the raw milk and forewarming. The product was not homogenized nor were polyphosphates added.

Influence of total solids concentration and temperature on the changes in redox potential of tomato pastes

2003 ◽  
Vol 38 (1) ◽  
pp. 55-61 ◽  
Author(s):  
Monica Anese ◽  
Sonia Calligaris ◽  
M. Cristina Nicoli ◽  
Roberto Massini
Keyword(s):  
Redox Potential ◽  
Total Solids ◽  
Solids Concentration

scholarly journals Effects of different planes of milk feeding and milk total solids concentration on growth, ruminal fermentation, health, and behavior of late weaned dairy calves during summer

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
R. Shiasi Sardoabi ◽  
M. Alikhani ◽  
F. Hashemzadeh ◽  
M. Khorvash ◽  
M. Mirzaei ◽  
...  
Keyword(s):  
Growth Parameters ◽  
Repeated Measurements ◽  
Skeletal Growth ◽  
Ruminal Fermentation ◽  
Negative Effects ◽  
Total Solids ◽  
Solids Concentration ◽  
Structural Growth ◽  
Weaning Age ◽  
Fermentation Parameters

Abstract Background In recent years, there has been an increasing interest in using high quantities of milk or milk replacer (MR) in heat-stressed calves to alleviate the negative effects of high environmental temperatures on their performance. However, observations have indicated a decline in growth performance in the weaning and post-weaning period, which might be optimized with increasing total solids (TS) in milk and weaning age. This study aims to optimize the effects of higher quantities of milk on late weaned calves' performance by increasing TS concentration or delivery route in summer conditions. Method Forty-eight newborn Holstein calves were used in a 2 × 2 factorial arrangement with the factors of pre-weaning total plane of milk (PM) intake (low vs. high) and milk TS content (12% vs. 17%). The treatments were (1) low PM (LPM) intake with 12% TS (TS intake = 45.9 kg), (2) LPM intake with 17% TS (TS intake = 65.1 kg), (3) high PM (HPM) intake with 12% TS (TS intake = 63.7 kg); and (4) HPM intake with 17% TS (TS intake = 90.3 kg). Calves were weaned at d 83, and the study was terminated at d 103 of age. Performance data (every 10 day), skeletal growth (d 80 and 100), ruminal fermentation parameters (d 48 and 91), and behavioral measurements (d 69, 70, 93 and 94) were analyzed as repeated measurements with PROC MIXED of SAS 9.4 (SAS Institute Inc., Cary, NC). Results Calves receiving HPM consumed less PMR from d 44 to 83 of age, but they had higher ADG from d 24 to 53 of age compared to those fed LPM (PM × age, P < 0.001). In addition, calves receiving milk with 17% TS had lower PMR intake from d 14 to 83 of age, but greater ADG from d 34 to 53 compared to those receiving milk with 12% TS (TS × age, P < 0.001). Calves that received HPM had greater skeletal growth parameters compared to LPM-fed calves, with a similar effect evident for calves fed milk with 17% TS compared with those fed milk with 12% TS. Calves receiving milk with 17% TS had greater fecal scores and diarrhea occurrence than those fed milk with 12% TS in HPM, but not LPM. Conclusions Increasing PM and milk TS concentration improved growth in summer-exposed calves as demonstrated by increased pre-weaning ADG, pre- and post-weaning BW, and structural growth.

scholarly journals VIABILITY OF LACTOBACILLUS acidophilus AND SYNERESIS OF PROBIOTIC YOGHURT PRODUCED FROM RECONSTITUTED SKIM AND WHOLE MILK POWDER DURING 35 DAYS REFRIGERATED STORAGE AT 4±2 oC

2019 ◽  
Vol 2 (2) ◽  
pp. 54
Author(s):  
Obhioze Augustine Akpoka ◽  
T. E Obi
Keyword(s):  
Lactobacillus Acidophilus ◽  
Starter Culture ◽  
Milk Powder ◽  
Skim Milk ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Probiotic Bacteria ◽  
Whole Milk ◽  
Freeze Dried ◽  
Whole Milk Powder

Currently, the food industry wants to expand the range of probiotic yogurts but each probiotic bacteria offers different and specific health benefits. This study examined the viable counts of Lactobacillus acidophilus and percentage syneresis of probiotic yoghurt produced from reconstituted skim and whole milk powder stored for 35 days at 4±2 oC. Skim milk probiotic yoghurt (SMPY) and Whole milk probiotic yoghurt (WMPY) were produced by reconstituting dry milk powder (130 g/900 ml w/v), which was pasteurized at 85 oC for 15 mins, cooled to 43 oC and inoculated with freeze dried probiotic yoghurt mixed starter culture containing Streptococcus thermophilus (ST), Lactobacillus bulgaricus (LB) and Lactobacillus acidophilus (LA). The yoghurt samples were analyzed for viability of ST, LB, LA and also syneresis. During storage, the viable counts of ST in SMPY decreased from 5.43x108 to 5.18x106 cfu/ml, LB (2.47x108 to 8.10x105 cfu/ml) and LA (1.83x108 to 5.78x105 cfu/ml). Similarly, the viable counts of ST in WMPY decreased significantly from 5.40x108 to 5.15x106 cfu/ml, LB (2.43x108 to 7.82x105 cfu/ml) and LA (1.80x108 to 5.84x105 cfu/ml). Although the mean viable counts of the LA decreased during storage, both SMPY and WMPY still contained an average of 1.48x106 cfu/ml of probiotic cells up to 28 days of storage, which is above the “therapeutic minimum” of 106 cfu/ml. The percentage syneresis of SMPY and WMPY increased significantly during the 35 days of storage, from 24.4-32.0 % and 24.8-32.7 % respectively. There was a positive correlation between storage time and syneresis thus affecting the texture. In conclusion, yoghurt made from either skim or whole milk powder can be used as an adequate carrier of LA (probiotic bacteria) up to a period of 28 days at 4±2 oC and a stabilizer should be used to reduce the separation of whey and thus maintain the texture.

Prediction of full-scale dewatering results of sewage sludges by the physical water distribution

2001 ◽  
Vol 43 (11) ◽  
pp. 135-143 ◽  
Author(s):  
J. Kopp ◽  
N. Dichtl
Keyword(s):  
Sewage Sludge ◽  
Water Content ◽  
Water Distribution ◽  
Free Water ◽  
Full Scale ◽  
Water Release ◽  
Total Solids ◽  
Solids Concentration ◽  
Free Water Content ◽  
Sludge Cake

The dewaterabilty of sewage sludge can be described by the total solids concentration of the sludge cake and the polymer-demand for conditioning. The total solids concentration of the sludge cake depends on the physical water distribution. The various types of water in sewage sludge are mainly distinguished by the type and the intensity of their physical bonding to the solids. In a sewage sludge suspension four different types of water can be distinguished. These are the free water, which is not bound to the particles, the interstitial water, which is bound by capillary forces between the sludge flocs, the surface water, which is bound by adhesive forces and intracellular water. Only the share of free water can be separated during mechanical dewatering. It can be shown, that by thermo-gravimeteric measurement of the free water content, an exact prediction of full-scale dewatering results is possible. By separation of all free water during centrifugation the maximum dewatering result is reached. Polymer conditioning increases the velocity of the sludge water release, but the free water content is not influenced by this process. Furthermore it is not possible, to replace the measuring of the water distribution by other individual parameters such as ignition loss.

scholarly journals Leaching characteristics of poultry litter in first phase of multistage anaerobic digestion

2014 ◽  
Vol 3 (2) ◽  
pp. 76-82 ◽  
Author(s):  
Surya P Sunkavalli ◽  
A Gangagni Rao ◽  
P Swapnalata ◽  
M Zaheer
Keyword(s):  
Anaerobic Digestion ◽  
Poultry Litter ◽  
Organic Content ◽  
Total Solids ◽  
Batch Type ◽  
Solids Concentration ◽  
Inverse Effect ◽  
Leaching Experiments ◽  
Set Up ◽  
Leachate Quality

Poultry litter is highly biodegradable in nature. Therefore, it could be subjected to biomethanation to produce valuable biogas and bio-manure as byproducts. Some studies have been conducted along these lines in India by utilizing the poultry litter as a substrate in batch type dung digesters of KVIC and DENABANDHU models. However, these reactors have the drawbacks of high residence time (30 – 35 days), scum formation problems etc. Moreover, these batch type plants are not suitable for the treatment of large quantities of solid waste. Multistage anaerobic digestion has the potential to overcome some of the aforesaid issues. Anaerobic leaching experiments were conducted at different total solids concentration and pH using poultry litter in order to evaluate the leachate quality for a period of 7 days. The increase in Total solids (TS) % from 15 to 20% show inverse effect on VFA and Alkalinity. The change in pH from 8.5 to 5.5 didn’t show much impact on VFA but there is a small impact on alkalinity. It was also observed that the leaching of the organic matter in the solid to the liquid phase is very fast and it is taking place approximately in three to four days and subsequently leachate getting saturated. Therefore, reactor set up was made in the last phase to regularly remove the water from the reactor so that higher driving force is available for leaching. The study resulted in leaching of maximum organic content in the solid to liquid within three days. DOI: http://dx.doi.org/10.3126/ije.v3i2.10516 International Journal of the Environment Vol.3(2) 2014: 76-82

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