scholarly journals Ultrasound homogenization of milk cream at low temperature

2021 ◽  
Vol 4 (2) ◽  
pp. 153-161
Author(s):  
Fithri Choirun Nisa ◽  
Fan Zhu ◽  
Conrad Perera ◽  
Liurong Huang ◽  
Yacine Hemar
Keyword(s):  
Fatty Acids ◽  
Low Temperature ◽  
Solid Phase ◽  
Liquid Fraction ◽  
Globule Size ◽  
Fat Level ◽  
Fat Globule ◽  
Homogenization Methods ◽  
Short Time ◽  
Chain Fatty Acids

Ultrasonication has been identified as a particularly promising technology for homogenization of dairy products. Homogenization of cream, by reducing fat globule size, can be utilized to inhibit creaming. The homogenization of cream usually leads to increased viscosity. Cream with fat level greater than 17% cannot be homogenized with satisfactory results since conventional homogenization methods cause coalescence and mostly agglomeration. The aim of this study was to investigate the influence of ultrasonication on milk cream (5-30% fat) and to study the phenomenon of formation of fat clusters during sonication (0.5-15 mins) at low temperature (2°C). The results showed that ultrasonication can reduce the fat globule size, although it resulted in the formation of fat clusters at short time (<1min), but at longer time, fat clusters can be broken. On the other hand, ultrasound homogenization tends to increase the viscosity of cream at various fat contents. Microstructure of solid phase showed that there was formation of double emulsions and partial fat coalescence. Ultrasound homogenization with the addition of SDS as small-molecule surfactant can prevent the formation of fat clusters. Fatty acid composition in solid phase shows that it consists of long-chain fatty acids in higher amount compared to that present in the liquid fraction. Whereas the concentration of short and medium chain fatty acids in the liquid phase was higher compared to that in solid phase. The utilization and optimization of ultrasound for cream homogenization has a potency to solve the limitation of conventional method (pressure homogenizer) which commonly used in dairy industry.

Variation of fat globule size and fatty acids in human milk in the first 30 days of lactation

2020 ◽  
Vol 100 ◽  
pp. 104567
Author(s):  
Wendi Jiang ◽  
Xue Zhang ◽  
Jin Cheng ◽  
Jie Song ◽  
Qingzhe Jin ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Human Milk ◽  
Globule Size ◽  
Fat Globule

scholarly journals Impact of Milking Frequencies on the Level of Free Fatty Acids in Milk, Fat Globule Size, and Fatty Acid Composition

2006 ◽  
Vol 89 (3) ◽  
pp. 1004-1009 ◽  
Author(s):  
L. Wiking ◽  
J.H. Nielsen ◽  
A.-K. Båvius ◽  
A. Edvardsson ◽  
K. Svennersten-Sjaunja
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Free Fatty Acids ◽  
Acid Composition ◽  
Milk Fat ◽  
Globule Size ◽  
Milk Fat Globule ◽  
Fat Globule

The potential of long-chain fatty alcohols and long-chain fatty acids as diet composition markers: development of methods for quantitative analysis and faecal recoveries of these compounds in sheep fed mixed diets

2004 ◽  
Vol 142 (1) ◽  
pp. 71-78 ◽  
Author(s):  
H. A. M. ALI ◽  
R. W. MAYES ◽  
C. S. LAMB ◽  
B. L. HECTOR ◽  
A. K. VERMA ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Quantitative Analysis ◽  
Silica Gel ◽  
Diet Composition ◽  
Solid Phase ◽  
Methyl Esters ◽  
Fatty Alcohols ◽  
Long Chain Fatty Acids ◽  
Long Chain ◽  
Chain Fatty Acids

Previous investigations have shown that the long-chain fatty alcohols and long-chain fatty acids of plant waxes have potential as diet composition markers. This study was conducted to measure faecal recoveries of long-chain fatty alcohols (C20–C30) and long-chain fatty acids (C20–C32) in sheep fed mixed diets. Methodology for quantitative analysis of these compounds in feed and faeces is also presented. The method was an extension of the original n-alkane method of Mayes et al. (1986) in which separate hydrocarbon (n-alkanes, n-alkenes and branched-chain alkanes), alcohol (free+esterified) and acid (free+esterified) fractions could be obtained from a single sample. A fraction containing alcohols and sterols was eluted from the silica gel column after removal of the hydrocarbons. Sterols were removed from alcohols using aminopropyl solid-phase extraction columns. Alcohols were converted to their trimethylsilyl (TMS) ethers and run on a gas chromatograph (GC). Acids were extracted from the aqueous phase of saponification products after removal of hydrocarbons, alcohols and sterols, purified through silica gel columns and were converted into their methyl esters (FAMES) prior to analysis on a GC. Tests were carried out to evaluate the reproducibility of the results obtained from the analytical method developed for quantifying alcohols and acids. Twelve sheep, in metabolism crates, were offered (0·8 kg DM/animal/day) four different mixtures of hill grass (Agrostis capillaris), birch (Betula pendula) leaves and current season's growth of heather (Calluna vulgaris) and bilberry (Vaccinium myrtillus) for 17 days. Total daily faeces and feed refusals collections were carried out over the last 7 days. Faeces collections were bulked for each animal. Representative samples of feed, refusals and faeces were analysed for alcohols and acids using the described method. Faecal recoveries of alcohols and acids were calculated from the ratio of output and input of each marker. The results showed high, though incomplete, faecal recoveries for both alcohols and acids. Alcohols had consistently higher faecal recoveries compared with acids. Mean (±S.E.) faecal recovery values for alcohols C20, C22, C24, C26, C28 and C30 were 0·58±0·04, 0·67±0·01, 0·72±0·008, 0·80±0·007, 0·94±0·005 and 1·01±0·02, respectively, whereas those of acids C20, C22, C24, C26, C28, C30and C32 were 0·47±0·02, 0·57±0·02, 0·61±0·02, 0·77±0·017, 0·84±0·01, 0·79±0·015 and 0·84±0·013, respectively. Increasing chain-length had a significant effect (P<0·05) on the recoveries of both alcohols and acids (R2=0·808, 0·741, respectively). Different dietary plant mixtures had no effect (P>0·05) on the recoveries of alcohols and acids in faeces.

scholarly journals Influence of Anaerobiosis and Low Temperature on Bacillus cereus Growth, Metabolism, and Membrane Properties

2012 ◽  
Vol 78 (6) ◽  
pp. 1715-1723 ◽  
Author(s):  
Benoît de Sarrau ◽  
Thierry Clavel ◽  
Caroline Clerté ◽  
Frédéric Carlin ◽  
Christian Giniès ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Low Temperature ◽  
Bacillus Cereus ◽  
Membrane Properties ◽  
Optimal Temperature ◽  
Fermentative Metabolism ◽  
Branched Chain Fatty Acids ◽  
Branched Chain ◽  
The Impact ◽  
Chain Fatty Acids

ABSTRACTThe impact of simultaneous anaerobiosis and low temperature on growth parameters, metabolism, and membrane properties ofBacillus cereusATCC 14579 was studied. No growth was observed under anaerobiosis at 12°C. In bioreactors, growth rates and biomass production were drastically reduced by simultaneous anaerobiosis and low temperature (15°C). The two conditions had a synergistic effect on biomass reduction. In anaerobic cultures, fermentative metabolism was modified by low temperature, with a marked reduction in ethanol production leading to a lower ability to produce NAD+. Anaerobiosis reduced unsaturated fatty acids at both low optimal temperatures. In addition, simultaneous anaerobiosis and low temperatures markedly reduced levels of branched-chain fatty acids compared to all other conditions (accounting for 33% of total fatty acids against more 71% for low-temperature aerobiosis, optimal-temperature aerobiosis, and optimal-temperature anaerobiosis). This corresponded to high-melting-temperature lipids and to low-fluidity membranes, as indicated by differential scanning calorimetry, 1,6-diphenyl-1,3,5-hexatriene (DPH) fluorescence anisotropy, and infrared spectroscopy. This is in contrast to requirements for cold adaptation. A link between modification in the synthesis of metabolites of fermentative metabolism and the reduction of branched-chain fatty acids at low temperature under anaerobiosis, through a modification of the oxidizing capacity, is assumed. This link may partly explain the impact of low temperature and anaerobiosis on membrane properties and growth performance.

scholarly journals Erratum: Analysis of Short Chain Fatty Acids in Mouth Air by GC/MS Utilizing Solid-Phase Micro Extraction Needle [BUNSEKI KAGAKU, Vol.60, No.2, pages 143-148]

2011 ◽  
Vol 60 (3) ◽  
pp. 307-307
Author(s):  
Yuko ICHIBA ◽  
Hiroyuki HANIHARA ◽  
Masami FUJIWARA ◽  
Tomoko HIRAYAMA ◽  
Keiko KAZUNO ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Solid Phase ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Solid Phase Micro Extraction ◽  
Chain Fatty Acids

scholarly journals Evolution of milk composition, milk fat globule size, and free fatty acids during milking of dairy cows

2020 ◽  
Vol 1 (2) ◽  
pp. 50-54
Author(s):  
C. Hurtaud ◽  
M. Dutreuil ◽  
E. Vanbergue ◽  
J. Guinard-Flament ◽  
L. Herve ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Dairy Cows ◽  
Milk Fat ◽  
Milk Composition ◽  
Globule Size ◽  
Milk Fat Globule ◽  
Fat Globule

Evaluation of new micro solid-phase extraction cartridges for on-column derivatisation reactions

2016 ◽  
Vol 8 (8) ◽  
pp. 1765-1769 ◽  
Author(s):  
Jessica Pandohee ◽  
Oliver A. H. Jones
Keyword(s):  
Fatty Acids ◽  
Solid Phase Extraction ◽  
Olive Oil ◽  
Solid Phase ◽  
Short Chain Fatty Acids ◽  
Short Chain ◽  
Phase Extraction ◽  
Chain Fatty Acids

A novel on-column derivatisation technique using micro solid-phase extraction (μ-SPE) cartridges has been evaluated and applied to the derivatisation of short-chain fatty acids in olive oil.

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