Formation and removal of biofilms in skim milk permeate

2019 ◽  
pp. 48-50 ◽  
Author(s):  
O.V. Salova ◽  
◽  
S.A. Ryabtseva ◽  
Y.A. Tabakova ◽  
G.S. Anisimov ◽  
...  
Keyword(s):  
Skim Milk ◽  
Milk Permeate

Effect of the electro-dialysis treatment temperature on the microflora of skim milk permeate

2018 ◽  
pp. 14-15
Author(s):  
Anisimov G.S. ◽  
◽  
Evdokimov I.A. ◽  
Ryabtseva S.A. ◽  
Donskih A.N. ◽  
...  
Keyword(s):  
Skim Milk ◽  
Treatment Temperature ◽  
Dialysis Treatment ◽  
Milk Permeate

The use of skim milk permeate in the preparation of spray dried beverages part I—Orange beverage

1986 ◽  
Vol 20 (2) ◽  
pp. 107-115 ◽  
Author(s):  
M.H. Abd El-Salam ◽  
S. El-Shibiny ◽  
M.B. Mahfouz ◽  
H. El-Etriby
Keyword(s):  
Skim Milk ◽  
Milk Permeate ◽  
Spray Dried

scholarly journals Modelling formation and removal of biofilms in secondary dairy raw materials

2020 ◽  
pp. 59-68
Author(s):  
Svetlana Ryabtseva ◽  
Yulia Tabakova ◽  
Andrey Khramtsov ◽  
Georgy Anisimov ◽  
Vitalii Kravtsov
Keyword(s):  
Glass Surface ◽  
Raw Materials ◽  
Dairy Industry ◽  
Skim Milk ◽  
Whey Permeate ◽  
Biofilm Growth ◽  
Sweet Whey ◽  
Acid Whey ◽  
Skimmed Milk ◽  
Milk Permeate

Introduction. Microorganisms of dairy raw materials tend to adhere to the surfaces of processing equipment and form sustainable biofilms, which is a serious issue in the dairy industry. The goal of the present work was to investigate formation of biofilms on a glass surface in static model conditions, and removal of such biofilms by cleaning. Study objects and methods. The study objects were the permeates of skim milk, sweet whey and acid whey, as well as the biofilms formed and washings from glass slides. Biofilms were removed from the glass with detergents used in the dairy industry. Standard methods of determining microbiological and physicochemical properties were used to characterize the permeates. The biofilm structure and morphology of microorganisms participating in biofilm formation were investigated with a light spectroscopy. The efficiency of biofilm removal in a cleaning process was quantified with optical density of washings. Results and discussion. Biofilms in whey permeates formed slower compared to those in skimmed milk permeate during the first 24 h. Yeasts contributed significantly to the biofilm microflora in acid whey permeate throughout 5 days of biofilm growth. Well adhered biofilm layers were the most stable in skimmed milk permeate. The highest growth of both well and poorly adhered biofilm layers was observed in sweet whey permeate after 3–5 days. It was established that the primary attachment of microorganisms to a glass surface occurred within 8 h, mature multicultural biofilms formed within 48 h, and their partial destruction occurred within 72 h. Conclusion. The research results can be used to improve the cleaning equipment procedures in processing secondary dairy raw materials.

The use of skim milk permeate in the preparation of spray dried beverages II. Beverage based on Strawberry

1985 ◽  
Vol 181 (3) ◽  
pp. 223-225 ◽  
Author(s):  
S. El-Shibiny ◽  
M. H. Abd El-Salam ◽  
M. B. Mahfouz ◽  
H. El-Etriby
Keyword(s):  
Skim Milk ◽  
Milk Permeate ◽  
Spray Dried

The impact of protein standardisation with liquid or powdered milk permeate on the rheological properties of skim milk concentrates

2021 ◽  
pp. 104982
Author(s):  
Paraskevi Tsermoula ◽  
Kamil P. Drapala ◽  
Aoife M. Joyce ◽  
Kate Hoare ◽  
Shane V. Crowley ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Skim Milk ◽  
Powdered Milk ◽  
Milk Permeate ◽  
The Impact

scholarly journals Compositional and Functional Characteristics of Feta-Type Cheese Made from Micellar Casein Concentrate

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 24
Author(s):  
Ahmed R. A. Hammam ◽  
Rohit Kapoor ◽  
Prafulla Salunke ◽  
Lloyd E. Metzger
Keyword(s):  
Protein Content ◽  
Whey Proteins ◽  
Skim Milk ◽  
Compositional Analysis ◽  
Sodium Chloride Solutions ◽  
Whole Milk ◽  
Soft Cheese ◽  
Micellar Casein ◽  
Milk Permeate ◽  
Mixing Water

Micellar casein concentrate (MCC) is a high protein ingredient (obtained by microfiltration of skim milk) with an elevated level of casein as a percentage of total protein (TP) compared to skim milk. It can be used as an ingredient in cheese making. Feta-type cheese is a brined soft cheese with a salty taste and acid flavor. We theorize that Feta-type cheese can be produced from MCC instead of milk, which can improve the efficiency of manufacture and allow for the removal of whey proteins before manufacturing Feta-type cheese. The objectives of this study were to develop a process of producing Feta-type cheese from MCC and to determine the optimum protein content in MCC to make Feta-type cheese. MCC solutions with 3% (MCC-3), 6% (MCC-6), and 9% (MCC-9) protein were prepared and standardized by mixing water, MCC powder, milk permeate, and cream to produce a solution with 14.7% total solids (TS) and 3.3% fat. Thermophilic cultures were added at a rate of 0.4% to MCC solutions and incubated at 35 °C for 3 h to get a pH of 6.1. Subsequently, calcium chloride and rennet were added to set the curd in 20 min at 35 °C. The curd was then cut into cubes, drained for 20 h followed by brining in 23% sodium chloride solutions for 24 h. Compositional analysis of MCC solutions and cheese was carried out. The yield, color, textural, and rheological measurements of Feta-type cheese were evaluated. Feta-type cheese was also made from whole milk as a control. This experiment was repeated three times. The yield and adjusted yield of Feta-type cheese increased from 19.0 to 54.8 and 21.4 to 56.5, respectively, with increasing the protein content in MCC from 3% to 9%. However, increasing the protein content in MCC did not show significant differences in the hardness (9.2–9.7 kg) of Feta-type cheese. The color of Feta-type cheese was less white with increasing the protein content in MCC. While the yellowish and greenish colors were high in Feta-type cheese made from MCC with 3% and 6% protein, no visible differences were found in the overall cheese color. The rheological characteristics were improved in Feta-type cheese made from MCC with 6% protein. We conclude that MCC with different levels of protein can be utilized in the manufacture of Feta-type cheese.

Cytotoxic Effect of Pseudomonas aurogenosa Protease on Cancer Cells

2019 ◽  
Vol 10 (03) ◽  
Author(s):  
Ghanyia J. Shanyoor ◽  
Fatima R. Abdul ◽  
Nehad A. Taher ◽  
Ihsan A. Raheem
Keyword(s):  
Cell Line ◽  
Normal Cell ◽  
Cytotoxic Effect ◽  
Human Cancer ◽  
Skim Milk ◽  
Exchange Chromatography ◽  
Protease Production ◽  
Normal Cell Line ◽  
Protease Enzyme ◽  
Embryonic Fibroblast

About (20) Pseudomonas rogenosa isolate were experienced for their ability of protease production by calculating the diameter of lysis area after developing on skim milk agar medium (qualitatively ) and the results exhibited that only isolate no (5), was higher isolate for protease making of (26mm) of lysis area. Then, the protein concentration also identified by Bradford method and it was found of 0.16 mg/ ml , then purification was done by using an ion- exchange chromatography with DEAE sephadex G- 100 column and the results showed the presence of 1 peak of enzyme with 50 Kd of molecular weight 2 peaks of other proteins . we tried to investigate the invitro Cytotoxic effect of purified enzyme against two human cancer lines, HeP2 (Human larynx epidermed carcinoma ) , RD ( Rabdo- Sarcoma ) , and one normal cell line Ref ( Rat embryonic fibroblast ) . The cancer and normal cells were treated with different concentrations of protease enzyme ranging from ( 0.05, 0.1, 0.2, 0.4,0.8and 0.16 mg/ml) then incubated for additional 48h at 37C0 and the results showed highest toxicity ( 80.28%) of protease enzyme on RD , moderate cytotoxicity (45.52%) on Hep andslight toxicity ( 37.12% ) on normal cell line (Ref) in a concentration (0.8mg/ml).

Uji Kesukaan Es Krim Kefir Labu Kuning

2017 ◽  
Vol 9 (1) ◽  
pp. 16
Author(s):  
Amanda Kania Diandini
Keyword(s):  
Diabetes Mellitus ◽  
Data Analysis ◽  
Experimental Method ◽  
Skim Milk ◽  
Ice Cream ◽  
Artificial Sweetener ◽  
Value Analysis ◽  
Nutrient Value ◽  
Bioactive Content ◽  
Price Analysis

The safe ice cream which is consumed by Diabetes Mellitus sufferers is made by subtituting skim milk, cream and sugar with kefir, pure pumpkin, cornstarch, vegetable oil, and artificial sweetener special gor Diabetes Mellitus. Kefir is known can decrease (blood sugar) because of its bioactive content. The aim of this research is knowing predilection level test to ice cream pumpkin kefir. This research is conducted with experimental method. The data analysis includes predilection test, nutrient value analysis, and price analysis. Ice cream pumpkin kefir that is liked most are from texture side, the cheapest price, and also the highest fiber content exists in balance 578 with the ratio of kefir and pumpkin 50%:50%. Ice cream pumpkin kefir that is liked most from colour side exists in balance 236 with the ratio of kefir and pure pumpkin 70%:30%. Ice cream pumpkin kefir that is liked most from taste side and aroma exists in balance 522 with the ratio between kefir and pure pumpkin 80%:20%.

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