scholarly journals THE PERSPECTIVES OF THE MELON-GROWING PRODUCTS CONCENTRATION FOR WHOLE MILK PRODUCTS MANUFACTURE

2020 ◽  
pp. 54-58
Author(s):  
M.A. Babich ◽  
◽  
A.A. Korotkova ◽  
Keyword(s):  
Milk Products ◽  
Whole Milk

scholarly journals Uses of milk in sweetmeat shops and consumer preferences to milk products at Mymensingh municipality in Bangladesh

2016 ◽  
Vol 2 (2) ◽  
pp. 266-273
Author(s):  
ABM Kawsar Ahmed ◽  
Md Rezwanul Habib ◽  
Samia Afrin ◽  
Mohammad Ashiqul Islam ◽  
Md Harun Ur Rashid
Keyword(s):  
Data Analysis ◽  
Shelf Life ◽  
Distribution Pattern ◽  
Statistical Methods ◽  
Consumer Preferences ◽  
Raw Milk ◽  
Milk Products ◽  
Whole Milk ◽  
Significant Difference ◽  
Research Findings

The work has been designed to investigate the utilization of milk for consumption of fluid milk and milk products, their distribution pattern, pricing, shelf life and consumer’s preference of Mymensingh municipality in Bangladesh. The study was based on milk and milk products and data were collected from the selected sweetmeat shops by direct interview, of which 20 samples were collected from sweetmeat shops and 7 from goalas. Both tabular and statistical methods were used for collected data analysis. Shopkeepers of different sweetmeat shops received raw milk from farmers (52.6%) and goalas (47.4%) and the highest amount of whole milk was required in per unit production of rasomalai (21%) and ghee (18%) whereas the lowest amount in chomchom (9%). Milk products prices were not remained same throughout the year in this municipality due to fluctuation of raw milk availability and their price. Eid, Puja festivals and other educational activities results that may increase milk products selling especially rasogolla and kalojam. Research findings also showed non-significant difference in case of pricing, distribution pattern, shelf life and selling of milk and milk products following sweetmeats.Asian J. Med. Biol. Res. June 2016, 2(2): 266-273

Fate of Organochlorine Pesticides During Processing of Milk into Dairy Products

1970 ◽  
Vol 53 (1) ◽  
pp. 127-139
Author(s):  
C F Li ◽  
R L Bradley ◽  
L H Schultz
Keyword(s):  
Dairy Products ◽  
Cheese Whey ◽  
Skim Milk ◽  
Cheddar Cheese ◽  
Bactericidal Action ◽  
Milk Products ◽  
Condensed Milk ◽  
Lactating Dairy Cows ◽  
Whole Milk ◽  
Spray Dried

Abstract Two lactating dairy cows per group were fed selected pesticides dissolved in organic solvents and mixed into a grain concentrate for a two week period. The reference pesticides used in this study were dieldrin; a mixture of heptachlor, DDT, and lindane; toxaphene; chlordane; endosulfan (Thiodan); and dicofol (Kelthane). The milk from these contaminated cows was collected and processed into the following dairy products: pasteurized whole milk, 30% cream, butter, spray-dried whole milk, condensed whole milk, sterilized condensed whole milk, and Cheddar cheese. The byproducts (skim milk, buttermilk, and Cheddar cheese whey) from manufacturing these products were also saved for subsequent analysis. The residues in these dairy products and byproducts were extracted, cleaned up, and analyzed by electron capture gas chromatography. The 30% cream, condensed milk, and pasteurized milk were analyzed at 0, 7, and 14 days and Cheddar cheese, spray-dried milk, butter, and sterilized condensed milk after storage for 0, 3, and 6 months. The results indicated that, in general, the pesticides used were very stable for ordinary dairy processing operations and remained essentially unchanged even after storage at refrigeration and room tempera-tures for 6 months. However, dieldrin, lindane, and chlordane showed a 27, 34, and 11% decrease, respectively, for spray-dried products and the concentration of dicofol showed a slight decrease in the sterilized condensed whole milk products, whereas the concentration of DDE extracted from the products stored 3 and 6 months was generally less than the amount extracted initially. In manufacturing Cheddar cheese, most of the pesticides showed some bacteriostatic or bactericidal action against starter microorganisms. Generally the pesticide residues were found in greater concentration (on a fat basis) in the skim milk, buttermilk, and whey than in products from which these were derived. This might be attributable to the affinity of the residues for the lipoprotein portion of the products. Concentrations of dieldrin and toxaphene increased slightly during storage of the milk and milk products, suggesting that a reorientation occurred.

scholarly journals Salmonella Detection in Dried Milk Products by Motility Enrichment on Modified Semisolid Rappaport-Vassiliadis Medium: Collaborative Study

1996 ◽  
Vol 79 (2) ◽  
pp. 441-450 ◽  
Author(s):  
Robert F Bolderduk ◽  
John E Milas ◽  
H Asperger ◽  
H Becker ◽  
S Chatron ◽  
...  
Keyword(s):  
Collaborative Study ◽  
Milk Powder ◽  
Culture Method ◽  
Milk Products ◽  
Whey Powder ◽  
Whole Milk ◽  
Significant Difference ◽  
Powder Samples ◽  
Butter Milk ◽  
Whole Milk Powder

Abstract A collaborative study involving 19 laboratories was performed to validate motility enrichment on modified semisolid Rappaport-Vassiliadis (MSRV) medium for rapid detection of motile Salmonella in dried milk products. The MSRV method was compared with the AOAC culture method for detection of Salmonella in nonfat milk powder, whole milk powder, whey powder, casein powder, and butter milk powder. Samples were artificially inoculated with Salmonella at 2 levels of contamination. Un-inoculated control samples were included for each type of product. The sensitivity rates were 100% for the MSRV method and 99.0% for the AOAC culture method, while the specificity rate was 100.0% for both methods. Only for the samples of whey powder, which were inoculated with H2S negative S. tennessee, was there a significant difference in the proportion of samples positive by MSRV and the culture procedure. The MSRV method for detection of motileSalmonella in dried milk products has been adopted first action by AOAC INTERNATIONAL.

scholarly journals Different effects of whole milk and a fermented milk with the same fat and lactose content on gastric emptying and postprandial lipaemia, but not on glycaemic response and appetite

2004 ◽  
Vol 92 (3) ◽  
pp. 447-459 ◽  
Author(s):  
K. M. Sanggaard ◽  
J. J. Holst ◽  
J. F. Rehfeld ◽  
B. Sandström ◽  
A. Raben ◽  
...  
Keyword(s):  
Gastric Emptying ◽  
Peptide Yy ◽  
Plasma Cholesterol ◽  
Insulin Response ◽  
Gastrointestinal Hormones ◽  
Fermented Milk ◽  
Postprandial Lipaemia ◽  
Gastric Emptying Rate ◽  
Milk Products ◽  
Whole Milk

Longitudinal studies indicate that milk and fermented milk products lower basal plasma cholesterol concentrations, despite their high content of saturated fat, and therefore have favourable health effects. However, there have been few studies on the postprandial effects of milk products. The present study compared the effect of whole milk with a fermented milk, A-38, on postprandial carbohydrate and lipid metabolism, gastric emptying and appetite. Eight healthy young men participated. On the two test days, they arrived fasting for collection of baseline values before consuming the meals, which for a 75 kg subject consisted of 1·4 litre milk or fermented milk, plus 165 mg [13C]acetate (for later determination of gastric emptying by a [13C]acetate breath test). Lactose (15 g) was added to the A-38 meal to equalize the lactose content. Postprandially the A-38 meal resulted in a slower gastric emptying rate than milk (P>0·001). Furthermore, the A-38 meal resulted in a greater increase and a quicker decrease of the triacylglycerol content in all lipoprotein fractions (LDL-fraction,P>0·05; other fractions,P>0·001) and of the gastrointestinal hormones (cholecystokinin and peptide YY,P>0·05; gastric inhibitory polypeptide and glucagon-like polypeptide-1,P>0·001). There were no significant differences in appetite sensations (measured by visual analogue scale) or in the glucose and insulin response (P<0·10). The slower emptying rate of the liquid phase after the A-38 meal is probably due to the higher viscosity of A-38. The lower and more prolonged triacylglycerol response after the milk meal might be caused by coagulation of milk in the stomach.

scholarly journals Bioactive substances in milk with properties decreasing risk of cardiovascular diseases

2000 ◽  
Vol 84 (S1) ◽  
pp. 155-159 ◽  
Author(s):  
Maria Pfeuffer ◽  
J. Schrezenmeir
Keyword(s):  
Blood Lipids ◽  
Saturated Fatty Acids ◽  
Skim Milk ◽  
Epidemiological Studies ◽  
Vitamin B ◽  
Bioactive Substances ◽  
Eating Pattern ◽  
Milk Products ◽  
Whole Milk ◽  
Fat Composition

Milk is often seen as a potential promotor of atherosclerosis and coronary heart disease because it is a source of cholesterol and saturated fatty acids. But there are several studies indicating that milk and milk products may not affect adversely blood lipids as would be predicted from its fat content and fat composition. There are even factors in milk and milk products which may actively protect from this condition by improving several risk factors. Calcium, bioactive peptides and as yet unidentified components in whole milk may protect from hypertension, and folic acid, vitamin B6(pyridoxine) and B12(cyanocobalamin) or other unidentified components of skim milk may contribute to low homocysteine levels. Conjugated linoleic acid may have hypolipidaemic and antioxidative and thus antiatherosclerotic properties. Epidemiological studies suggest that milk and milk products fit well into a healthy eating pattern emphasizing cereals and vegetables.

scholarly journals Milk as an Essential Source of Iodine in Latvian Population

2017 ◽  
Vol 71 (6) ◽  
pp. 414-418
Author(s):  
Lolita Vija Neimane ◽  
Ilze Konrade ◽  
Gita Avotiņa ◽  
Aneka Klaviņa ◽  
Jeļena Zagorska ◽  
...  
Keyword(s):  
Urinary Iodine ◽  
Iodine Concentration ◽  
Urinary Iodine Concentration ◽  
Milk Product ◽  
Milk Products ◽  
Salt Consumption ◽  
Milk Samples ◽  
Product Consumption ◽  
Whole Milk ◽  
Central Statistical

Abstract Milk and dairy products are studied as alternative iodine sources, because salt iodisation is controversial due to high salt consumption leading to cardiovascular diseases. However, the iodine concentration in milk markedly varies. This study evaluated the iodine concentration in cow’s milk available in the Latvian market. Iodine and fat concentration was analysed with a spectrophotometer “Varian Cary 50” based ISO 2446:2008 in 20 milk samples. Data from the Central Statistical Bureau and survey among pregnant women were used to analyse milk product consumption and its impact on iodine status. Average iodine concentration in milk samples was 457.6 (179.6) μg/L, winter samples had a higher concentration of iodine than summer samples: 563.4 (329.6) μg/L and 469.2 (162.0) μg/L, but this is not statistically significant p < 0.05. Iodine concentration in skimmed milk was 490 μg/L, milk with the reduced fat content 501.7 (174.8) μg/L, and whole milk — 422.6 (192.1)1 μg/L. Milk consumption decreased from 2002 to 2014, while yogurt and cheese consumption increased. Higher consumption of milk and milk products was related to higher urinary iodine concentration ρ = 0.115; p = 0.003. Milk and milk products are an important iodine source in Latvia and their consumption should be promoted.

scholarly journals Methodological Approach to Designing Fermented Dairy Products with Optimal Biological Value

Foods ◽  
2022 ◽  
Vol 11 (1) ◽  
pp. 114
Author(s):  
Zinaida S. Zobkova ◽  
Ekaterina G. Lazareva ◽  
Vladislav K. Semipyatniy
Keyword(s):  
Dairy Products ◽  
Raw Material ◽  
Express Method ◽  
Milk Products ◽  
Biological Value ◽  
Whole Milk ◽  
Biological Studies ◽  
Fermented Dairy Products ◽  
Fermented Dairy

The development of food products implies ensuring the optimal composition and ratio of the basic components, as well as their technological compatibility. A priori, the quality of raw materials, the optimal formula of the product and the efficiency of the technological process determine the quality of products, including biological value. The use of whole-cell sensors such as infusoria Tetrahymena pyriformis is most productive for screening biological studies. At present, for a comprehensive assessment there are no data on the use of simplest technology of fermented dairy products and the design of their biological value. The purpose of this research is to develop a methodology for creating whole-milk products of optimal biological value using the express method of biotesting. The research object was yogurt with the ratio of the mass fraction of fat and protein in the range of 0.36 ÷ 1.5, sucrose in the range of 5 ÷ 10%. An express method for determining the relative biological value of fermented dairy products using test organisms and an original methodology for creating whole-milk products of optimal biological value have been developed. A software has been developed to calculate formula of the product optimized for the following indicators: the relative biological value of the product, the cost of raw material and basic materials. The methodology is a tool to assist industry organizations in improving production technologies and quality management systems.

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