scholarly journals Effect of fat replacement with modified starch on composition and quality of cream cheese

2021 ◽  
Vol 26 (4) ◽  
pp. 2793-2799
Author(s):  
NABIL MEHANNA ◽  
ABD EL-AZIZ MAHMOUD ◽  
AHMED ELSHENAWY ◽  
RASHAD EL-AHWAL
Keyword(s):  
Milk Fat ◽  
Energy Content ◽  
Modified Starch ◽  
High Fat ◽  
Organoleptic Properties ◽  
Cream Cheese ◽  
Low Calorie ◽  
Storage Energy ◽  
Carbohydrate Contents

This study aims to produce low-calorie cream cheese (CC) to reduce the problems caused by high-fat cream cheese for some consumers by replacing milk fat with modified starch. Milk fat (MF) of buffalo’s milk was partially or fully (0.0, 25, 50, 75 and 100%) replaced by modified starch for making single cream cheese (SCC) or double cream cheese (DCC) aiming to produce low-calorie CC. The cheese samples were analyzed when fresh and after ten days of cold storage. Moisture gradually increased with increasing percentage of replacement and decreased with storage. Replacement of MF decreased protein and increased carbohydrate contents in general, while acidity increased gradually and pH decreased with increasing percentage of replacement and with storage. Energy content was significantly decreased by more replacement of MF and increased by advancing storage. Spreadability of DCC showed the same trend of energy results. Replacement of MF up to 50% improved the organoleptic properties while the full replacement adversely affected the organoleptic properties of CC.

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 Yoghurt and dairy snacks presented for sale to an Australian consumer: are they becoming less healthy?

2009 ◽  
Vol 13 (7) ◽  
pp. 1036-1041 ◽  
Author(s):  
Karen Z Walker ◽  
Julie Woods ◽  
Jamie Ross ◽  
Rachel Hechtman
Keyword(s):  
Energy Content ◽  
Sugar Content ◽  
Saturated Fat ◽  
Nutrition Information ◽  
High Fat ◽  
Nutrient Quality ◽  
Traffic Lights ◽  
Nutrient Profiling ◽  
Total Fat

AbstractObjectiveTo assess the nutrient profile of yoghurts and dairy desserts.DesignNutrition information panels and product labels on yoghurts and dairy desserts offered for sale were surveyed in 2005 and 2008 and nutrients analysed by two nutrient profiling systems.SettingA large supermarket in metropolitan Melbourne, Australia.ResultsIn total, 248 and 140 dairy snacks (yoghurt, fromage frais or dairy desserts) were surveyed in 2005 and 2008, respectively. Over this time, median packet size rose significantly (P≤ 0·001). In yoghurts, median energy and total fat content also increased while protein decreased (allP< 0·05). The proportion of ‘full-fat’ products rose from 36 % to 46 %. Because of the addition of sugar, most ‘reduced-fat’ yoghurts had energy content similar to many ‘full-fat’ yoghurts. Overall, the proportion of yoghurts and dairy desserts that were ‘less healthy’ (i.e. displaying one or more ‘red traffic lights’ for high fat, saturated fat, salt and sugar content) rose from 12 % in 2005 to 23 % in 2008. Only 1–2 % could be deemed ‘healthy’ by the most stringent criterion (displaying four ‘green traffic lights’), while 21 % (2005) or 28 % (2008) were ‘healthy’ by a nutrient profiling system that included a score for protein. Sucrose, the most common sweetener, was found in levels up to 29 g/100 g. Claims on packaging mainly related to Ca, fat or protein content. Few labels referred to sugar content.ConclusionsThe deterioration in nutrient quality of yoghurts needs to be redressed.

Effect of high fat diets on the performance, milk yield and milk composition of multiparous rabbit does

1999 ◽  
Vol 68 (1) ◽  
pp. 151-162 ◽  
Author(s):  
J. J. Pascual ◽  
C. Cervera ◽  
E. Blas ◽  
J. Fernández-Carmona
Keyword(s):  
Milk Yield ◽  
Minimum Temperature ◽  
Milk Fat ◽  
Energy Content ◽  
Control Diet ◽  
Milk Composition ◽  
High Fat ◽  
Litter Weight ◽  
High Fat Diets ◽  
Fat Diets

AbstractExperiment I. One hundred and twenty-five lactations from 88 New Zealand × Californian does were used to study the influence of high fat diets on the performance and milk yield of multiparous rabbit does in two high productivity situations: housed in hot conditions (minimum temperature above 24°C) with eight pups (group H8), or housed in warm conditions (minimum temperature under 21 °C) with 11 pups (group W11). Starting from a control diet (diet C) with 26 g ether extract (ЕЕ) per kg dry matter (DM), two isoenergetic diets were formulated adding fat from vegetable sources up to 99 g ЕЕ per kg DM (diet V) or animal sources up to 117 g ЕЕ per kg DM (diet A). The lactating does showed similar food daily intakes (⋍105 g DM per kg), therefore digestible energy intake of does on high fat diets was significantly higher (P < 0·001). The addition of f at to the diets increased (P < 0·001) milk yield of does (+21 and 24 g/day for diets V and A, respectively) and litter weight at weaning (P < 0·05), and decreased the number of pups replaced (P < 0·01) during lactation. Group H8 does had significantly lower DM intakes, litter growth rates and milk production levels than group Wll does (P < 0·001).Experiment 2. The effect of these diets on milk composition was determined in 62 lactations from 28 multiparous rabbit does, in which litter size was maintained at eight pups. Milk samples were collected manually on the 7th, 21st and 28th days of lactation. Milk of does given high fat diets, especially diet A, had higher fat and energy contents (P < 0·001) and a lower protein content (P < 0·001) than those given diet C. Milk of does given diet A had a greater DM content than those given the diets С or V (P < 0·001). There was a correlation between the fatty acid composition of milk and dietary fat. The proportion of odd chain fatty acids in the milk fat was lower for does given diet V (P < 0·05) than those given diet A. In conclusion, high fat diets were related to a higher milk yield and energy content of milk, allowing a higher litter weight gain and a lower mortality of sucking pups.

scholarly journals PENGARUH KONSENTRASI LARUTAN KAPUR (Ca(OH)2) DAN LAMA PEREBUSAN TERHADAP MUTU TORTILLA JAGUNG

2017 ◽  
Vol 6 (2) ◽  
pp. 33-38
Author(s):  
Vita Novalina Lawalata ◽  
Tanudin Tanudin ◽  
Cynthia G C Lopulalan
Keyword(s):  
Chemical Composition ◽  
Chemical Properties ◽  
Single Factor ◽  
Factorial Experimental Design ◽  
Organoleptic Properties ◽  
Main Effect ◽  
Lime Solution ◽  
Two Factors ◽  
Carbohydrate Contents

The objective of this study was to analyze the effects of the concentration of caustic lime solution and boiling time on the quality of tortilla corn chips made from mature corn. A completely randomized factorial experimental design was applied in this study. Two factors were assigned including concentration of caustic lime solution (3, 4, and 5%) and boiling time (30, 60, and 90 minutes). Observed variables were both chemical properties (moisture, ash, protein, fat, and carbohydrate). Results showed that the interaction between concentration of caustic lime solution and boiling time did not have significant effect on protein and fat content of the tortilla. The main effect of a single factor boiling time mostly influenced many observed variables particularly the organoleptic properties of the tortilla. The concentration of caustic lime solution of 4% and boiling the corn for 30 minutes was the best interaction to produce tortilla having the best quality with moisture, ash, and carbohydrate contents of 5.53%, 7.59%, and 67.96%, respectively.   Keywords: corn, tortillas, lime, boiling, chemical composition, organoleptic    ABSTRAK Tujuan penelitian ini adalah untuk menganalisa pengaruh konsentrasi larutan kapur dan lama perebusan terhadap mutu tortilla jagung dari pemanfaatan jagung tua. Rancangan yang digunakan adalah Rancangan Acak Lengkap Faktorial dengan faktor konsentrasi larutan kapur (3%, 4%, dan 5%) dan faktor lama perebusan (30 menit, 60 menit, dan 90 menit). Peubah yang diamati adalah sifat kimia (kadar air, kadar abu, protein, lemak dan karbohidrat by different). Hasil penelitian menunujukan bahwa pengaruh larutan kapur dan lama perebusan menghasilkan kandungan protein dan lemak tidak nyata dalam interaksinya. Perlakuan dengan lama perebusan tortilla jagung lebih mempengaruhi peubah-peubah yang diamati terutama pada uji organoleptik rasa tortilla jagung. Interaksi terbaik pada konsentrasi larutan kapur 4% dan lama perebusan 30 menit, menghasilkan mutu tortilla jagung dengan kadar air 5,53%, kadar abu 7,59% dan kadar karbohidrat by different 67,96%. Kata kunci: jagung, tortilla, kapur, perebusan, komposisi kimia, organoleptik

scholarly journals Effects of feed fat on the composition and technological properties of milk and milk fat

1992 ◽  
Vol 1 (2) ◽  
pp. 239-246
Author(s):  
Veikko Kankare ◽  
Veijo Antila ◽  
Harri Miettinen ◽  
Jouko Setälä
Keyword(s):  
Milk Fat ◽  
Rapeseed Oil ◽  
Milk Protein ◽  
Unsaturated Fatty Acids ◽  
Milk Powder ◽  
Good Effect ◽  
Technological Properties ◽  
Feed Mixture ◽  
Cream Cheese

The aim of the study was to establish how the addition of rapeseed oil to a processed feed mixture affects the milk produced on commercial dairy farms as well as the composition and quality of the products made from that milk. In this study, replacing grain with processed feed mixture to which 2 or 4 % rapeseed oil had been added was not found to affect milk yield or composition to any considerable extent. As a result of the test feedings, the amounts of myristic and palmitic acid in the milk fat decreased and those of stearic and unsaturated fatty acids increased. This change in fatty acid composition can be viewed as nutritionally desirable, and it also had a good effect on the consistency of butter. During the second test period (4 % rapeseed oil) the cutting firmness figures of the butter were lowest, and in sensory evaluations the butter was also found to have the best consistency. The test feeding had a slight beneficial effect on the composition of milk protein. The amount of casein nitrogen grew and that of NPN fell. However, the test feeding was not found to affect the quality of the market milk, cream, cheese or milk powder.

scholarly journals Evaluation of American and British rations for growing pigs

1966 ◽  
Vol 20 (2) ◽  
pp. 273-282 ◽  
Author(s):  
R. S. Barber ◽  
R. Braude ◽  
Zena D. Hosking ◽  
K. G. Mitchell ◽  
W. H. Bruner ◽  
...  
Keyword(s):  
Energy Content ◽  
Live Weight ◽  
Growing Pigs ◽  
The Other ◽  
Carcass Quality ◽  
Restricted Feeding ◽  
Feed Conversion ◽  
High Fat ◽  
Feeding Methods

1. A test was carried out simultaneously in Shinfield, Reading, England, and Columbus, Ohio, USA, using typical British and American rations for growing pigs. The rations were compounded in their country of origin; half of each consignment was used at the home station and the other half shipped to the overseas station. 2. Both restricted feeding and ad lib. feeding methods were used at each station. 3. A similar pattern of results was obtained at Shinfield and Columbus. Pigs receiving the American ration, which was higher in energy content, grew faster and required less feed per kg live-weight gain than pigs receiving the British ration. The higher energy content of the ration was probably responsible also for the poorer carcass quality of the pigs receiving the American ration, particularly the high fat content. The comparison between restricted feeding and ad lib. feeding was not affected by the type of ration. Restricted feeding resulted in slower growth rate, slightly better efficiency of feed conversion and considerably better carcass quality.

Lipid Profile of Pig Tissues Contrasting in Meat Production

2019 ◽  
Vol 09 ◽  
Author(s):  
Vitaly A. Bekenev ◽  
Anatoly A. Arishin ◽  
Sergei N. Mager ◽  
Izolda V. Bolshakova ◽  
Natalia L. Tretyakova ◽  
...  
Keyword(s):  
Lipid Peroxidation ◽  
Fatty Acids ◽  
Linoleic Acid ◽  
Live Weight ◽  
Blood Lipid ◽  
Meat Production ◽  
Thoracic Vertebrae ◽  
Organoleptic Properties ◽  
Biochemical Characteristics

Background: Studies were carried out on two breeds of pigs - Pietrain (P), and Kemerovo (K), contrasting in composition of carcasses, and their hybrids. Objective: The purpose of this work was to establish the characteristics of the composition of lipids of intramuscular fat (IMF), back fat and serum, organoleptic qualities in animals of these breeds. Methods: Animals of 10 individuals in each group were fed on a standard feed and slaughtered with a live weight of 95-100 kg. The quality of carcasses, the biochemical characteristics of blood, the composition of fatty acids and cholesterol in meat and fat, and blood lipid peroxidation were determined. Results: Thickness on the back fat (BF) at the level of 6-7 thoracic vertebrae with a live weight of 100 kg was 35.8 ± 1.65 mm in pigs of breed K, in hybrids - 27.6 ± 1.06, and in breed P - 19, 6 ± 1.43 mm. IMF in pigs of breed K was almost 4.5 times greater than that of breed P. IMF K breed contained 2 times less cholesterol than in P (2.34 vs. 4.68%). In the IMF, K was 2 times less polyunsaturated fatty acids (PUFA), than P, 7.82 and 15.22%, linoleic acid, 6.74% and 12.42% respectively (p &lt;0.005).The organoleptic properties of meat and salted back fat were significantly higher in breed K (P = 0.05). Conclusion: The data obtained allow us to establish priorities in the use of products of specific breeds of pigs, depending on medical requirements.

P063 A COMPREHENSIVE, MULTIOMIC DIET INTERVENTION STUDY COMPARING A LOW FAT, HIGH FIBER DIET TO AN IDEALIZED STANDARD AMERICAN DIET IN ULCERATIVE COLITIS PATIENTS

2020 ◽  
Vol 26 (Supplement_1) ◽  
pp. S8-S9
Author(s):  
Julia Fritsch ◽  
Alejandra Quintero ◽  
Judith Pignac-Kobinger ◽  
Luis Garces ◽  
Ana Santander ◽  
...  
Keyword(s):  
Quality Of Life ◽  
High Fat Diet ◽  
High Fat ◽  
Dietary Interventions ◽  
Low Fat ◽  
High Fiber ◽  
Fiber Diet ◽  
Omega 6 ◽  
High Fiber Diet

Abstract Background and Aims There is a lack of evidence-based dietary interventions in ulcerative colitis (UC) management. A diet high in fat and animal meat has been linked to an increased risk of UC. The aim of our study was to use a multilayered, multi-omic approach to comprehensively characterize the effect of a low fat, high fiber diet or a high fat diet in UC patients. Methods We enrolled patients with UC who were in remission or had mild disease with a flare within the last 18 months. We used a cross-over design in which patients received two dietary interventions: a low fat diet (LFD), containing 10% total calories from fat with an omega 6 to 3 ratio of below 3:1, and an idealized standard American diet (SAD), containing 35–40% total calories from fat with an omega 6 to 3 ratio of 20–30:1. Each diet was four weeks long with a two-week wash-out in between. The diet was catered and delivered to patients’ homes. Clinical symptoms, quality of life, and biochemical data were collected. Stool was collected for microbiome and metabolomic analyses. The primary endpoint was to determine adherence to a specified diet using catered meals; the secondary endpoint was to determine the clinical and subclinical effects of a low fat, high fiber diet or high fat diet in UC. Results Baseline diets varied widely but were generally lower in fiber as well as fruits and vegetables and higher in saturated fat than either of the study diets. There was a high rate of adherence to catered meals (SAD=86.68%, LFD=84.8%) with a 96.8% and 94.33% adherence to fat for SAD and LFD respectively. Patients that started in remission remained in remission (partial Mayo and sIBDQ). Following a LFD, patients saw a 20% improvement in their quality of life as measured by sIBDQ compared to their baseline. The effect of diet intervention on microbial diversity was reflected in the beta diversity with a significant increase in Faecalibacterium prausnitzii after LFD. CRP, sIBDQ, IL-6, and IL1β had a significant effect on overall gut microbiota composition as measured by Bray Curtis beta diversity (PERMANOVA)(P&lt;0.007, P&lt;0.001, P&lt;0.021, P&lt;0.048 respectively). The top taxa that contributes the most to this microbial variation from these clinical parameters was Faecalibacterium prausnitzii. Patients following a SAD had an increase in lauric acid, myristic acid, and N-oleoyl-L-phenylalanine with an increase in omega-6 metabolism pathways. Patients following a LFD had higher glycine, alanine, and phenyllactic acid with omega 3 metabolism pathways increased after LFD. Conclusions A low fat, high fiber diet is well tolerated and did not increase biochemical markers of inflammation. Catered meals and collection of microbiome, metabolome and biochemical data may allow early stratification of diet responders.

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