scholarly journals Application of Microbial Enzymes in Dairy Products: A Review

2018 ◽  
Vol 31 (1) ◽  
pp. 20-30
Author(s):  
Alaa J. A. Al-Manhel
Keyword(s):  
Dairy Products ◽  
Large Scale ◽  
Positive Impact ◽  
Dairy Product ◽  
Enzymatic Reaction ◽  
Biological Molecules ◽  
Flavor Compounds ◽  
Dairy Food ◽  
Microbial Enzymes ◽  
Microbial Protease

Enzymes produced by microbial sources are biological molecules that known to catalysts biochemical reactions which roles involve in lead to stimulate the necessary chemical reactions, as well as to the formation of fermented products. Microbial protease, lipase and ?-galactosidase are important examples of such interest in industrial food and dairy product. This is due to their thermoresistant, thermostability and thermoacidophilic properties. In brief, hydrolyses are the substrate which includes some enzymatic reaction that allows to avoid the health and environmental problems, and also to catalyses chemical reaction during the formation of flavor compounds or prebiotic and other products additives in the production and development of healthy dairy food products. Thus, enzymes are one of the relatively important factor that expected to be utilized in large-scale in the process of products development. This review focused on the importance and application of three major enzymes that microbial produce which  are of great interest in dairy industries and have positive impact on consumer’s health.

scholarly journals SEARCH FOR WAYS TO IMPROVE THE QUALITY OF DAIRY PRODUCTS IN UKRAINE

2020 ◽  
Vol 22 (1(74)) ◽  
pp. 29-36
Author(s):  
T.P. BUIUKLI – TARAN
Keyword(s):  
Dairy Products ◽  
Large Scale ◽  
Dairy Product ◽  
Raw Material ◽  
Quality And Safety ◽  
Milk Supply ◽  
Production And Distribution ◽  
Milk And Dairy Products ◽  
Sanitary State

Topicality. In Ukrainian society there is concern about the quality of dairy products produced by domestic producers. Dairy production is the most necessary in the diet of a human, especially at the child�s age. We cannot image the child diet without milk and dairy products. As the infant�s body is much more fragile and vulnerable to the quality and safety of the food, which he consumes, so the requirements to the quality and safety of dairy products need to be tightened, and the requirements must be increased. And it is precisely such the requirements that should apply to the development of economic entities that have the direct relation to the production, , maintenance and processes of milk processing. Aim and tasks. The purpose of the article is to analyze and estimate the condition of the commodity market in the link of the dairy product chain, the sanitary state of milk being milked, volumes of milk supply to the processing enterprises, production and distribution of the dairy products by sales channel, problems and possibilities of providing rational needs and the level of consumption of milk and dairy products by the population. Research results. Carried out complex analysis of the state of dairy industry and the raw material market in the link of the dairy logistics chain, the sanitary state of fresh milk, the volumes of milk supply to the extra grade processing enterprises, production and distribution of dairy products by sales channels. Conclusion. The condition of dairy market and enterprises shows, that adopting legislative and regulatory measures and norms synchronized with European ones will not produce the expected results, unless supported them by real investment projects, aimed at developing the market sectors, and, first of all, the raw milk sector, which produces milk. The strategy for the development of the milk market should be based on the development of large-scale milk commodity farms, equipped with all the necessary infrastructure: feed-storage shops, veterinary services, milking machines and cooling, and most importantly quality laboratories.

scholarly journals Food preference for milk and dairy products

2014 ◽  
Vol 83 (10) ◽  
pp. S41-S44
Author(s):  
Zuzana Derflerová Brázdová ◽  
Helena Klimusová ◽  
Lenka Vorlová ◽  
Jindřich Fiala
Keyword(s):  
Dairy Products ◽  
Large Scale ◽  
Dairy Product ◽  
Age Groups ◽  
Food Preferences ◽  
The Elderly ◽  
Elderly Group ◽  
Cross Sectional ◽  
Blue Cheese ◽  
Milk And Dairy Products

Milk and dairy products constitute an important source of energy and nutrients for humans. Food preferences may significantly influence the actual consumption (and thus nutrition) of people at the population level. The objective of the present large-scale survey was to specify current preferences for milk and dairy products with regard to age and sex. The study was conducted across the Moravia region, Czech Republic, on a sample of 451 individuals divided into 4 age groups: children, adolescents, young adults, and elderly people. A graphic scale questionnaire was administered, with respondents rating their degree of preference for each food item by drawing a mark on a 35 mm line. Out of the 115 items in the questionnaire, 11 items represented dairy products. Data was analysed by means of a general linear model using IBM SPSS Statistics software. Preference for milk was lower in the elderly group than the other groups (P < 0.01). In children, the most preferred dairy product was cream, which was in contrast with the elderly group. Significant sex differences were only found with low-fat yoghurt (P < 0.01). The overall preference for dairy products (21.6) was lower than the average preference for all foods on the list (22.5). The cross-sectional study revealed intergenerational differences in preferences for specific dairy products, which were most marked in case of cream, processed cheese, blue cheese, and buttermilk. The knowledge of these differences might help promote more focused action at the community level directed at increasing the overall consumption of dairy products in the population.

scholarly journals In vitro and in vivo antioxidant potential of milks, yoghurts, fermented milks and cheeses: a narrative review of evidence

2017 ◽  
Vol 31 (1) ◽  
pp. 52-70 ◽  
Author(s):  
Anthony Fardet ◽  
Edmond Rock
Keyword(s):  
Antioxidant Enzymes ◽  
Chronic Diseases ◽  
Dairy Products ◽  
Positive Impact ◽  
Dairy Product ◽  
Antioxidant Potential ◽  
Protective Effects ◽  
Antioxidant Peptides

AbstractThe antioxidant potential (AP) is an important nutritional property of foods, as increased oxidative stress is involved in most diet-related chronic diseases. In dairy products, the protein fraction contains antioxidant activity, especially casein. Other antioxidants include: antioxidant enzymes; lactoferrin; conjugated linoleic acid; coenzyme Q10; vitamins C, E, A and D3; equol; uric acid; carotenoids; and mineral activators of antioxidant enzymes. The AP of dairy products has been extensively studied in vitro, with few studies in animals and human subjects. Available in vivo studies greatly differ in their design and objectives. Overall, on a 100 g fresh weight-basis, AP of dairy products is close to that of grain-based foods and vegetable or fruit juices. Among dairy products, cheeses present the highest AP due to their higher protein content. AP of milk increases during digestion by up to 2·5 times because of released antioxidant peptides. AP of casein is linked to specific amino acids, whereas β-lactoglobulin thiol groups play a major role in the AP of whey. Thermal treatments such as ultra-high temperature processing have no clear effect on the AP of milk. Raw fat-rich milks have higher AP than less fat-rich milk, because of lipophilic antioxidants. Probiotic yoghurts and fermented milks have higher AP than conventional yoghurt and milk because proteolysis by probiotics releases antioxidant peptides. Among the probiotics, Lactobacillus casei/acidophilus leads to the highest AP. The data are insufficient for cheese, but fermentation-based changes appear to make a positive impact on AP. In conclusion, AP might participate in the reported dairy product-protective effects against some chronic diseases.

scholarly journals Wheat Bread with Dairy Products—Technology, Nutritional, and Sensory Properties

2019 ◽  
Vol 9 (19) ◽  
pp. 4101 ◽  
Author(s):  
Carla Graça ◽  
Anabela Raymundo ◽  
Isabel Sousa
Keyword(s):  
Wheat Flour ◽  
Dairy Products ◽  
Positive Impact ◽  
Dairy Product ◽  
Sensory Properties ◽  
Dough Rheology ◽  
Wheat Bread ◽  
Daily Diet ◽  
Flour Basis ◽  
The Impact

As the relation between diet and health became a priority for the consumers, the development of healthy foods enriched with functional ingredients increased substantially. Dairy products represent an alternative for new products and can be used to enhance the functional and nutritional value of bakery products. The addition of yoghurt and curd cheese to wheat bread was studied, and the impact on the dough rheology, microstructure, bread quality, and sensory properties were evaluated. Dairy product additions from 10 to 50 g and higher levels up to 70 g of yoghurt and 83 g of curd cheese were tested. Replacements were performed on wheat flour basis and water absorption. It was observed that the yoghurt additions had a positive impact on the rheology characteristics of the dough. For curd cheese additions, the best dough evaluated on extension was the 30 g of wheat flour formulation. In both cases, the microstructure analysis supported the results obtained for doughs and breads. These breads showed a significant improvement on nutrition profile, which is important to balance the daily diet in terms of major and trace minerals and is important for health-enhancing and maintenance. Good sensorial acceptability for breads with 50 g of yoghurt and 30 g of curd cheese was obtained.

Enzymes and Dairy Products

2018 ◽  
pp. 1-22
Author(s):  
Gabriela Piccolo Maitan-Alfenas ◽  
Sabrina Neves Casarotti
Keyword(s):  
Bile Salt ◽  
Glucose Oxidase ◽  
Dairy Products ◽  
Large Scale ◽  
Industrial Applications ◽  
Added Value ◽  
Bile Salt Hydrolase ◽  
Microbial Enzymes ◽  
Over Expression ◽  
Low Costs

The use of enzymes in food production, including dairy products, is below expected due the high costs associated with their production and purification. Microbial enzymes have great potential for industrial applications since they can be produced via large-scale fermentation and they are easily expressed by cloning in well-known cultivated microorganisms. The combination of different procedures such as over-expression techniques and the use of low costs induction sources has resulted in the production of enzymes to be used in high added-value dairy products. The addition of glucose oxidase to probiotic yogurts has been indicated as an alternative to the maintenance of probiotic functionality. Bile salt hydrolase contributes to prevention of hypercholesterolemia which is interesting to produce new functional dairy products. This chapter discusses enzyme sources and their relevance in dairy products, the production of enzymes using cloning and super-expression techniques, as well as enzymes related to functional dairy products.

scholarly journals Dairy food products: good or bad for cardiometabolic disease?

2016 ◽  
Vol 29 (2) ◽  
pp. 249-267 ◽  
Author(s):  
Julie A. Lovegrove ◽  
D. Ian Givens
Keyword(s):  
Dairy Products ◽  
Disease Risk ◽  
Dairy Product ◽  
Saturated Fat ◽  
Current Evidence ◽  
Cardiometabolic Disease ◽  
Cvd Risk ◽  
Dairy Food ◽  
The Metabolic Syndrome ◽  
Milk And Dairy Products

AbstractPrevalence of type 2 diabetes mellitus (T2DM) is rapidly increasingly and is a key risk for CVD development, now recognised as the leading cause of death globally. Dietary strategies to reduce CVD development include reduction of saturated fat intake. Milk and dairy products are the largest contributors to dietary saturated fats in the UK and reduced consumption is often recommended as a strategy for risk reduction. However, overall evidence from prospective cohort studies does not confirm a detrimental association between dairy product consumption and CVD risk. The present review critically evaluates the current evidence on the association between milk and dairy products and risk of CVD, T2DM and the metabolic syndrome (collectively, cardiometabolic disease). The effects of total and individual dairy foods on cardiometabolic risk factors and new information on the effects of the food matrix on reducing fat digestion are also reviewed. It is concluded that a policy to lower SFA intake by reducing dairy food consumption to reduce cardiometabolic disease risk is likely to have limited or possibly negative effects. There remain many uncertainties, including differential effects of different dairy products and those of differing fat content. Focused and suitably designed and powered studies are needed to provide clearer evidence not only of the mechanisms involved, but how they may be beneficially influenced during milk production and processing.

Knowledge and awareness about MERS-CoV among the dental students in Chennai

2020 ◽  
Vol 11 (SPL1) ◽  
pp. 847-851
Author(s):  
Nithyanandham Masilamani ◽  
Dhanraj Ganapathy
Keyword(s):  
College Students ◽  
Large Scale ◽  
Preventive Measures ◽  
Positive Impact ◽  
Educational Programs ◽  
Dental Students ◽  
Professional Organizations ◽  
Cross Sectional Survey ◽  
Cross Sectional ◽  
Mode Of Transmission

Middle East Respiratory Syndrome (MERS) induced by new ß coronavirus MERS-(CoV) had first been described in Saudi Arabia in September 2012. MERS-CoV communication inside the population is often identified with clustered households and cramped communal spaces. The purpose of the study is to assess the knowledge and awareness of MERS-CoV among dental students in India. This was a questionnaire-based cross-sectional survey of 100 dental college students in Chennai. The self-designed questionnaires contained ten questions focused on the knowledge and awareness of MERS-CoV amongst dental college students. Questionnaires were circulated through an online website survey planet. After the responses were received from 100 participants, data were collected and analyzed, .87% are aware of MERS-CoV through media 13% from professional channels. 84%are aware of the clinical manifestation of MERS-CoV. 81%Are aware of the mode of transmission of MERS-CoV. 76%are aware of the preventive measures against MERS -CoV.68%. Are aware of the incubation period of MERS-CoV. 74%aware of PCR as a diagnostic test for MERS-CoV. This study concluded that dental students had strong awareness and knowledge of MERS. Also, there are a few differences in information and behaviours that require change. Large-scale health educational programs on MERS also should be facilitated by professional organizations to expand their reach and to strengthen knowledge to have a positive impact on their behaviour.

Accidental Sustainability

2017 ◽  
Author(s):  
Geoffrey Jones
Keyword(s):  
Large Scale ◽  
Negative Impact ◽  
Positive Impact ◽  
Organic Food ◽  
The United States ◽  
Air Travel ◽  
Business Leaders ◽  
Natural Beauty ◽  
And Diffusion ◽  
Whole Foods

This chapter examines the scaling and diffusion of green entrepreneurship between 1980 and the present. It explores how entrepreneurs and business leaders promoted the idea that business and sustainability were compatible. It then examines the rapid growth of organic foods, natural beauty, ecological architecture, and eco-tourism. Green firms sometimes grew to a large scale, such as the retailer Whole Foods Market in the United States. The chapter explores how greater mainstreaming of these businesses resulted in a new set of challenges arising from scaling. Organic food was now transported across large distances causing a negative impact on carbon emissions. More eco-tourism resulted in more air travel and bigger airports. In other industries scaling had a more positive impact. Towns were major polluters, so more ecological buildings had a positive impact.

scholarly journals Tyrosinase Nanoparticles: Understanding the Melanogenesis Pathway by Isolating the Products of Tyrosinase Enzymatic Reaction

2021 ◽  
Vol 22 (2) ◽  
pp. 734
Author(s):  
Paul K. Varghese ◽  
Mones Abu-Asab ◽  
Emilios K. Dimitriadis ◽  
Monika B. Dolinska ◽  
George P. Morcos ◽  
...  
Keyword(s):  
Catalytic Activity ◽  
Large Scale ◽  
Magnetic Beads ◽  
Enzymatic Reaction ◽  
Oculocutaneous Albinism ◽  
Transmission Electron ◽  
Hill Kinetics ◽  
Rate Limiting ◽  
Human Tyrosinase

Human Tyrosinase (Tyr) is the rate-limiting enzyme of the melanogenesis pathway. Tyr catalyzes the oxidation of the substrate L-DOPA into dopachrome and melanin. Currently, the characterization of dopachrome-related products is difficult due to the absence of a simple way to partition dopachrome from protein fraction. Here, we immobilize catalytically pure recombinant human Tyr domain (residues 19–469) containing 6xHis tag to Ni-loaded magnetic beads (MB). Transmission electron microscopy revealed Tyr-MB were within limits of 168.2 ± 24.4 nm while the dark-brown melanin images showed single and polymerized melanin with a diameter of 121.4 ± 18.1 nm. Using Hill kinetics, we show that Tyr-MB has a catalytic activity similar to that of intact Tyr. The diphenol oxidase reactions of L-DOPA show an increase of dopachrome formation with the number of MB and with temperature. At 50 °C, Tyr-MB shows some residual catalytic activity suggesting that the immobilized Tyr has increased protein stability. In contrast, under 37 °C, the dopachrome product, which is isolated from Tyr-MB particles, shows that dopachrome has an orange-brown color that is different from the color of the mixture of L-DOPA, Tyr, and dopachrome. In the future, Tyr-MB could be used for large-scale productions of dopachrome and melanin-related products and finding a treatment for oculocutaneous albinism-inherited diseases.

scholarly journals Agricultural Technical Efficiency of Smallholder Farmers in Ethiopia: A Stochastic Frontier Approach

Land ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 246
Author(s):  
Markose Chekol Zewdie ◽  
Michele Moretti ◽  
Daregot Berihun Tenessa ◽  
Zemen Ayalew Ayele ◽  
Jan Nyssen ◽  
...  
Keyword(s):  
Technical Efficiency ◽  
Crop Production ◽  
Large Scale ◽  
Positive Impact ◽  
Smallholder Farmers ◽  
Stochastic Frontier ◽  
Crop Productivity ◽  
Small Scale ◽  
Stochastic Frontier Approach ◽  
Small Scale Irrigation

In the past decade, to improve crop production and productivity, Ethiopia has embarked on an ambitious irrigation farming expansion program and has introduced new large- and small-scale irrigation initiatives. However, in Ethiopia, poverty remains a challenge, and crop productivity per unit area of land is very low. Literature on the technical efficiency (TE) of large-scale and small-scale irrigation user farmers as compared to the non-user farmers in Ethiopia is also limited. Investigating smallholder farmers’ TE level and its principal determinants is very important to increase crop production and productivity and to improve smallholder farmers’ livelihood and food security. Using 1026 household-level cross-section data, this study adopts a technology flexible stochastic frontier approach to examine agricultural TE of large-scale irrigation users, small-scale irrigation users and non-user farmers in Ethiopia. The results indicate that, due to poor extension services and old-style agronomic practices, the mean TE of farmers is very low (44.33%), implying that there is a wider room for increasing crop production in the study areas through increasing the TE of smallholder farmers without additional investment in novel agricultural technologies. Results also show that large-scale irrigation user farmers (21.05%) are less technically efficient than small-scale irrigation user farmers (60.29%). However, improving irrigation infrastructure shifts the frontier up and has a positive impact on smallholder farmers’ output.

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