scholarly journals Discrete-Impulse Energy Supply in Milk and Dairy Products Processing

2021 ◽  
Author(s):  
Pawel Droździel ◽  
Tetiana Vitenko ◽  
Viktor Voroshchuk ◽  
Sergiy Narizhnyy ◽  
Olha Snizhko
Keyword(s):  
Milk Fat ◽  
Dairy Products ◽  
Energy Supply ◽  
Effective Viscosity ◽  
Rheological Characteristics ◽  
Cream Cheese ◽  
Viscosity Change ◽  
Multicomponent Media ◽  
Centrifugation Method ◽  
Milk And Dairy Products

The basis of the discrete-impulse energy supply (DIES) concept is the efficient use of supplied energy. The references describe in detail the general principles of DIES, examine the energy and thermodynamic aspects and the main mechanisms of intensification that can be initiated on the basis of this principle. DIES mechanisms conveniently can be divided into hard and soft ones. The former should be used to stimulate hydromechanical processes, and the latter to accelerate the processes of phase heat and mass transfer, or for the purpose of intensive mixing of multicomponent media. The authors have studied the possibility of using DIES to intensify the hydromechanical processes, in particular emulsification of milk fat (homogenization of milk, preparation of spreads), processing of cream cheese masses. Objects of research were whole non-homogenized milk, fat emulsions, cream cheese mass. In order to evaluate the efficiency of milk homogenization the homogenization coefficient change was studied, which was determined by centrifugation method as the most affordable and accurate one. Emulsions were evaluated according to the degree of destabilization, resistance and dispersion of the fat phase. The rheological characteristics of cheese masses were evaluated by the effective viscosity change.

scholarly journals Discrete-Impulse Energy Supply in Milk and Dairy Product Processing

Materials ◽  
2021 ◽  
Vol 14 (15) ◽  
pp. 4181
Author(s):  
Paweł Droździel ◽  
Tetiana Vitenko ◽  
Viktor Voroshchuk ◽  
Sergiy Narizhnyy ◽  
Olha Snizhko
Keyword(s):  
Milk Fat ◽  
Energy Supply ◽  
Dairy Product ◽  
Dynamic Effect ◽  
Fat Emulsion ◽  
Cream Cheese ◽  
Effective Change ◽  
Centrifugation Method ◽  
Rotor Type ◽  
Type Apparatus

The efficient use of supplied energy is the basis of the discrete-impulse energy supply (DIES) concept. In order to explore the possibility of using DIES to intensify the hydromechanical processes, the emulsification of milk fat (homogenization of milk, preparation of spreads) and, in particular, the processing of cream cheese masses, were studied. Whole non-homogenized milk, fat emulsions, and cream cheese mass were the object of investigation. To evaluate the efficiency of milk homogenization, the homogenization coefficient change was studied, which was determined by using the centrifugation method, as it is the most affordable and accurate one. To provide the proper dispersion of the milk emulsion, six treatment cycles must be carried out under the developed cavitation mode in a static-type apparatus, here resulting in a light grain-like consistency, and exhibiting the smell of pasteurized milk. The emulsions were evaluated according to the degree of destabilization, resistance and dispersion of the fat phase. On the basis of the obtained data with respect to the regularities of fat dispersion forming in the rotor-type apparatus, the proper parameters required to obtain technologically stable fat emulsion spreads, possessing a dispersion and stability similar to those of plain milk creams, were determined. It was determined that under the DIES, an active dynamic effect on the milk globules takes place. The rheological characteristics of cheese masses were evaluated on the basis of the effective change in viscosity. The effect of the mechanical treatment on the structure of the cheese masses was determined. 

Improved Microbiological Assay for Penicillin Residues in Milk and Dairy Products

1978 ◽  
Vol 61 (4) ◽  
pp. 918-922
Author(s):  
Stanley E Katz ◽  
Carol A Fassbender
Keyword(s):  
Phosphoric Acid ◽  
Dairy Products ◽  
Microbiological Assay ◽  
Base Layer ◽  
Cottage Cheese ◽  
Cream Cheese ◽  
Dry Milk ◽  
Nonfat Dry Milk ◽  
Consistent Measurement ◽  
Milk And Dairy Products

Abstract The microbiological assay for penicillin residues in milk was improved. Acidification of milk with phosphoric acid to pH 4.5, centrifugation to remove precipitated proteinaceous matter, adjustment of pH to 6.0, a second centrifugation, and the use of a 2% agar base layer resulted in the consistent measurement of 0.01 unit penicillin activity/ml milk. Sarcina lutea was used as the assay organism. Recoveries in milk averaged 94%, in nonfat dry milk 84%, in cottage cheese 97%, and in cream cheese 94%.

COMPOSITION AND PROPERTIES OF DIFFERENT PORTIONS OF MORNING AND EVENING MILK

2020 ◽  
Vol 1 (4) ◽  
pp. 443-449
Author(s):  
G.A. Larionov ◽  
◽  
N.V. Mardaryeva ◽  
N.V. Shсhiptsova ◽  
◽  
...  
Keyword(s):  
Chemical Composition ◽  
Milk Fat ◽  
Dairy Products ◽  
Mass Fraction ◽  
Cow’S Milk ◽  
High Quality ◽  
Other Substances ◽  
Skimmed Milk ◽  
Milk Solids ◽  
Milk And Dairy Products

To provide the population with high-quality milk and dairy products, to increase the production of milk fat, protein, carbohydrates and other substances, it is necessary to take measures to improve the chemical composition of milk. The article presents the results of research on the composition and properties of different portions of cow's milk of morning and evening milking. It was found that the composition of milk is different and depends on the portions. The mass fraction of protein, lactose, salt, skimmed milk solids is high in the milk of the first portion, the mass fraction of fat and milk solids is high in the last portion. The milk density of the first portion is maximum, and the last portion is minimal. It was found that depending on the portions, the composition of morning milking milk changes more than the composition of evening milking milk.

scholarly journals Anthelmintic residues in goat and sheep dairy products

2015 ◽  
Vol 59 (4) ◽  
pp. 515-518 ◽  
Author(s):  
Piotr Jedziniak ◽  
Małgorzata Olejnik ◽  
Jolanta G. Rola ◽  
Teresa Szprengier-Juszkiewicz
Keyword(s):  
Dairy Products ◽  
Cottage Cheese ◽  
Macrocyclic Lactones ◽  
Cream Cheese ◽  
Multiresidue Method ◽  
Sheep Milk ◽  
Wide Range ◽  
Albendazole Sulfone ◽  
Milk And Dairy Products

AbstractA multiresidue method (LC-MS/MS) for determination of wide range of anthelmintics was developed. The method covered benzimidazoles: albendazole (and metabolites), cambendazole, fenbendazol (and metabolites), flubendazole (and metabolites), mebendazole (and metabolites), oxibendazole, thiabendazole (and metabolites), triclabendazole (and metabolites); macrocyclic lactones: abamectin, doramectin, emamectin, eprinomectin, ivermectin, moxidectin; salicylanilides: closantel, ioxynil, nitroxynil, oxyclosamide, niclosamide, rafoxanid and others: clorsulon, derquantel, imidocarb, monepantel (and metabolites), morantel, praziquantel, and pyrantel. The method was used to examine the potential presence of anthelmintics in goat and sheep milk and dairy products from the Polish market. A total of 120 samples of milk, yoghurt, cottage cheese, cream cheese, and curd were analysed. None of the samples were found positive above CCα (1-10 μg/kg) except for one cottage cheese in which traces of albendazole sulfone were detected (5.2 ug/kg) and confirmed. The results of the study showed negligible anthelmintic residues in the goat and sheep milk and dairy products and confirm their good quality.

scholarly journals Dietary strategies to enrich milk with healthy fatty acids – a review

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Ahmed E. Kholif ◽  
Olurotimi A. Olafadehan
Keyword(s):  
Fatty Acids ◽  
Milk Fat ◽  
Dairy Products ◽  
Feed Additives ◽  
Feeding Strategies ◽  
Dairy Animals ◽  
Research Findings ◽  
Quality Of Milk ◽  
Dietary Strategies ◽  
Milk And Dairy Products

Abstract Feed is the main factor impacting the composition and quality of milk of dairy animals. Therefore, the present review explores the effects of feed and nutrition on milk fat content and levels of healthy fatty acids (FA) in milk consumed by humans. Milk and dairy products are two main sources of healthy and unhealthy FA in human nutrition. The concentrations of FA in milk depend mainly on diets; therefore, milk FA concentrations and ratios can be greatly altered by some feeding strategies. Dietary supplementation of the diets of dairy livestock with vegetable seeds or oils, microalgae and phytogenic feed additives, and feeding of some grasses can enhance the contents of healthy FA, including n-3 FA, α-linolenic acid, conjugated linoleic acid (CLA) and, generally, unsaturated FA in milk and dairy products. Enrichment of milk with healthy FA may make milk a source of anticarcenogens (CLA and polyphenols) for human health. This review, therefore, focusses on the current research findings on enrichment of milk with healthy FA and summarizes some effective supplementation strategies to alter milk FA profile.

scholarly journals Modification of Milk Fat

2015 ◽  
Vol 58 (3) ◽  
pp. 168-174
Author(s):  
Muhammad Nadeem
Keyword(s):  
Fatty Acids ◽  
Serum Cholesterol ◽  
Significant Influence ◽  
Milk Fat ◽  
Dairy Products ◽  
Ldl Cholesterol ◽  
Unsaturated Fatty Acids ◽  
Potential Health ◽  
Milk Products ◽  
Milk And Dairy Products

The potential health benefits associated with the intake of unsaturated fatty acids for the reduction of bad LDL cholesterol has been scientifically proven. Concentration of unsaturated fatty acids in milk and dairy products can be increased by many ways, however, many of the modification strategies do not have any significant impact on the reduction of cholesterol from milk and milk prodcuts. The concentration of unsaturated fatty acids in milk fat can also be decreased by dry fraction, interesterification, transeterification etc. Milk products with higher magnitude of unsaturated fatty acids may have significant influence on the reduction of serum cholesterol. 

scholarly journals On the supposed influence of milk homogenization on the risk of CVD, diabetes and allergy

2007 ◽  
Vol 97 (4) ◽  
pp. 598-610 ◽  
Author(s):  
Marie-Caroline Michalski
Keyword(s):  
Milk Fat ◽  
Dairy Products ◽  
Type I Diabetes ◽  
Physical Stability ◽  
Whey Proteins ◽  
Type I ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
The Impact ◽  
Milk And Dairy Products

Commercial milk is homogenized for the purpose of physical stability, thereby reducing fat droplet size and including caseins and some whey proteins at the droplet interface. This seems to result in a better digestibility than untreated milk. Various casein peptides and milk fat globule membrane (MFGM) proteins are reported to present either harmful (e.g. atherogenic) or beneficial bioactivity (e.g. hypotensive, anticarcinogenic and others). Homogenization might enhance either of these effects, but this remains controversial. The effect of homogenization has not been studied regarding the link between early cow's milk consumption and occurrence of type I diabetes in children prone to the disease and no link appears in the general population. Homogenization does not influence milk allergy and intolerance in allergic children and lactose-intolerant or milk-hypersensitive adults. The impact of homogenization, as well as heating and other treatments such as cheesemaking processes, on the health properties of milk and dairy products remains to be fully elucidated.

scholarly journals The impact of substituting SFA in dairy products with MUFA or PUFA on CVD risk: evidence from human intervention studies

2012 ◽  
Vol 25 (2) ◽  
pp. 193-206 ◽  
Author(s):  
Katherine M. Livingstone ◽  
Julie A. Lovegrove ◽  
D. Ian Givens
Keyword(s):  
Milk Fat ◽  
Dairy Products ◽  
Intervention Studies ◽  
Blood Cholesterol ◽  
Current Evidence ◽  
Human Intervention ◽  
Cvd Risk ◽  
Social Burden ◽  
The Impact ◽  
Milk And Dairy Products

With the substantial economic and social burden of CVD, the need to modify diet and lifestyle factors to reduce risk has become increasingly important. Milk and dairy products, being one of the main contributors to SFA intake in the UK, are a potential target for dietary SFA reduction. Supplementation of the dairy cow's diet with a source of MUFA or PUFA may have beneficial effects on consumers' CVD risk by partially replacing milk SFA, thus reducing entry of SFA into the food chain. A total of nine chronic human intervention studies have used dairy products, modified through bovine feeding, to establish their effect on CVD risk markers. Of these studies, the majority utilised modified butter as their primary test product and used changes in blood cholesterol concentrations as their main risk marker. Of the eight studies that measured blood cholesterol, four reported a significant reduction in total and LDL-cholesterol (LDL-C) following chronic consumption of modified milk and dairy products. Data from one study suggested that a significant reduction in LDL-C could be achieved in both the healthy and hypercholesterolaemic population. Thus, evidence from these studies suggests that consumption of milk and dairy products with modified fatty acid composition, compared with milk and dairy products of typical milk fat composition, may be beneficial to CVD risk in healthy and hypercholesterolaemic individuals. However, current evidence is insufficient and further work is needed to investigate the complex role of milk and cheese in CVD risk and explore the use of novel markers of CVD risk.

scholarly journals FITOTSENOZ’S INFLUENCE DIFFERENT MOUNTAIN PASTURES ON MILK EFFICIENCY, QUALITY AND TECHNOLOGICAL PROPERTIES OF MILK

2018 ◽  
pp. 121-126
Author(s):  
Zh. H. Zhashuyev
Keyword(s):  
Milk Fat ◽  
Dairy Products ◽  
Nutritional Value ◽  
Comparative Characteristic ◽  
Technological Properties ◽  
Quality Of Milk ◽  
Natural Boundaries ◽  
Milk And Dairy Products ◽  
Vertical Zonality

The comparative characteristic of productivity and nutritional value of the pasturable herbs located at different heights above sea level in Haymash natural boundaries, Aursentkh, Nizhny Novgorod the Dagger is carried out. The efficiency and botanical composition of herbage depends on vertical zonality and an arrangement of expositions. It is studied influence of fitotsenoz of mountain fodder grounds on milk efficiency of cows, quality, technological properties and economic efficiency of production of milk. Pasturage of cows on the raznotravnykh mountain pastures promotes increase in milk efficiency, quality of milk and dairy products. Production of milk on mountain pastures is effective, the level of profitability is 40 % and more. Content of milk fat and white is higher than standard requirements.

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