Influence of Pasteurization Before and After Separation of Cream on the Oxidative Stability of Ripened Cream Butter

Ripened cream butter manufactured from cream separated from pasteurized milk (80 C for 15 sec) was more susceptible to oxidative changes than the corresponding butter manufactured from cream which was separated from milk at 50 C and the cream subsequently pasteurised (80 C for 15 sec). The propensity to oxidation is related to changes in copper distribution between the serum and fat globule phases and also to the relative ratio of serum to fat at the time of pasteurization.

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Changes in the fat globule membrane protein components of pasteurized milk caused by different homogenization conditions determined using a label-free proteomic approach

LWT ◽

10.1016/j.lwt.2019.108430 ◽

2019 ◽

Vol 115 ◽

pp. 108430

Author(s):

Yi Wang ◽

Mengxia Liu ◽

Xuena Qu ◽

Shuchen Wang ◽

Zhining Ma ◽

...

Keyword(s):

Membrane Protein ◽

Label Free ◽

Pasteurized Milk ◽

Proteomic Approach ◽

Fat Globule ◽

Protein Components

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Origins and levels of post pasteurization contamination of milk in the dairy and their effects on keeping quality

Journal of Dairy Research ◽

10.1017/s0022029900023323 ◽

1984 ◽

Vol 51 (1) ◽

pp. 59-67 ◽

Cited By ~ 38

Author(s):

Monika J. A. Schröder

Keyword(s):

Shelf Life ◽

Considerable Influence ◽

Gram Negative ◽

Pasteurized Milk ◽

Wide Range ◽

Keeping Quality ◽

Before And After ◽

Milk Feeding

SummaryBacterial post pasteurization contamination with psychrotrophic Gram-negative rods (GNR) was measured in commercial milks before and after transfer to retail containers. The tanks of pasteurized milk feeding the filling units contaminated milk less often (39% of samples) but usually at a higher level than the filling units (92% of samples). The number of GNR present had a considerable influence on the shelf life of milk, and the range found in commercially pasteurized milk was reflected in a wide range of shelf lives.

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Egg Yolk Antioxidants Profiles: Effect of Diet Supplementation with Linseeds and Tomato-Red Pepper Mixture before and after Storage

Foods ◽

10.3390/foods8080320 ◽

2019 ◽

Vol 8 (8) ◽

pp. 320 ◽

Cited By ~ 3

Author(s):

Besma Omri ◽

Nadir Alloui ◽

Alessandra Durazzo ◽

Massimo Lucarini ◽

Alessandra Aiello ◽

...

Keyword(s):

Antioxidant Activity ◽

Oxidative Stability ◽

Control Diet ◽

Oxidation Stability ◽

Dietary Treatment ◽

Egg Yolk ◽

Red Pepper ◽

Standard Diet ◽

Tomato Paste ◽

Before And After

This study evaluated the effect of dietary incorporation of linseed alone or along with dried tomato paste-pepper powder mix on egg physical characteristics, antioxidant profiles, lipid oxidative status, and yolk coloration before and after storage at 4 °C for one month. Sixty Novogen White laying hens, 27 weeks-old, were divided into three groups and given 100 g/hen/day of a standard diet (C), standard diet containing 4.5% of ground linseed (L), linseed diet containing 1% of dried tomato paste and 1% of sweet red pepper (LTP). Linseeds increased (p < 0.05) egg yolk antioxidant capacity but not lipid oxidative stability (p > 0.05). However, dietary inclusion of LTP did not improve fresh egg yolk antioxidant activity and lipid oxidation stability (p > 0.05). With reference to the stored eggs, only antioxidant activity measured by phosphomolybdenum reduction and lipid oxidative stability were influenced (p < 0.05) by the dietary treatment. Fresh egg yolk of hens fed on linseeds tended to have a slightly more yellow, redder, and less light color than the eggs of hens fed with the control diet. Dietary supplementation of LTP increased (p < 0.05) the Roche yolk color fan (RYCF) score and redness (a*) and decreased (p < 0.05) lightness (L*) without affecting (p > 0.05) saturation (C*). Storage of hens’ eggs fed on the control diet did not influence (p > 0.05) yolk color.

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242. A rapid phosphatase test: (a) Adaptation of Scharer's modification to pasteurizing conditions in Great Britain; (b) A study of factors influencing the reliability of the test

Journal of Dairy Research ◽

10.1017/s0022029900003095 ◽

1939 ◽

Vol 10 (3) ◽

pp. 485-497 ◽

Cited By ~ 7

Author(s):

R. Aschaffenburg ◽

F. K. Neave

Keyword(s):

Heat Treatment ◽

Great Britain ◽

Field Test ◽

Small Groups ◽

Enzyme Concentration ◽

New Method ◽

Pasteurized Milk ◽

Stage Of Lactation ◽

Factors Influencing ◽

Before And After

By adapting Scharer's “10min. field test” to British conditions of pasteurization, an accurate phosphatase test has been evolved requiring less than 1½ hr. for completion. The method is described in detail.A small percentage of anomalies was detected when applying the new method to the examination of pasteurized samples bulked from small quantities of milk (less than 100 gallons). This led to a study of several factors thought to be the likely cause of such anomalous results.No correlation was found between the phosphatase surviving heat treatment and the stage of lactation when milk from individual cows and from small groups of animals was tested, with the possible exception of the early stages of lactation when the enzyme concentration before and after heating was frequently found to be low.It was observed that pasteurized milk from animals suffering from mastitis tends to give abnormally high results of the phosphatase test. The amount of residual phosphatase is subject to considerable fluctuation.

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The Effect of Hybrid Barley in the Diets of Fattening Pigs on Pork Oxidative Stability Related to the Fatty Acid Profile

Animals ◽

10.3390/ani11072134 ◽

2021 ◽

Vol 11 (7) ◽

pp. 2134

Author(s):

Anna Szuba-Trznadel ◽

Małgorzata Korzeniowska ◽

Tomasz Hikawczuk ◽

Bogusław Fuchs

Keyword(s):

Fatty Acid ◽

Oxidative Stability ◽

Meat Quality ◽

Thermal Processing ◽

Pork Meat ◽

Group I ◽

Before And After ◽

Meat Samples ◽

Fattening Pigs

Feed determines the quality of pork meat, in which the composition of the fatty acid (FA) profile is one of the easiest to modify by the application of selected feed components. Barley grains are considered to have an impact on meat quality, including pork; however, there are still limited data on the use of hybrid barley in fattening pigs’ nutrition in relation to meat quality. The aim of this study was to determine the relation between meat quality, i.e., its oxidative stability, especially the FA profile, and fattening pigs’ diets with hybrid barley and/or wheat. In group I, hybrid barley (HB) composed 80% of the feed; in group II, a mixture of (40% each) wheat and barley was used; and in group III, wheat (W) composed 80% of the feed. Meat samples were taken from twelve randomly selected carcasses chosen from each group. The meat analyses covered the physicochemical and sensory traits. The results showed that the pork meat of fattening pigs fed fodder with 80% HB had decreased palmitic acid concentrations and increased oleic acid concentrations. The meat of these pigs was characterised by the best marbling, which was closely related to its juiciness after thermal processing and determined its final culinary quality. Moreover, the meat from these pigs exhibited a reddish colour, before and after thermal processing. In summary, the application of hybrid barley into pig nutrition improved the quality of the culinary meat.

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Photo-oxidation of Pasteurized Milk in Polyethylene Pouch Packs

Biological Sciences - PJSIR ◽

10.52763/pjsir.biol.sci.60.1.2017.46.48 ◽

2017 ◽

Vol 60 (1) ◽

pp. 46-48

Author(s):

Muhammad Nadeem ◽

Asif Anwar ◽

Rahman Ullah ◽

Shakeel Ahmad ◽

Masroor Ellahi Babar

Keyword(s):

Oxidative Stability ◽

Peroxide Value ◽

Storage Period ◽

Fat Content ◽

Ash Content ◽

Dark Light ◽

Anisidine Value ◽

Pasteurized Milk ◽

Photo Oxidation

In the present study photo-oxidative stability of pasteurized milk packaged in polyethylenepouches was investigated. Milk packaged in three layer polyethylene pouch packs was exposed to 400,600 and 800 l´ florescent light at 4 °C for 6 days, compared with a control (stored in dark). Light had apronounced effect on fat content of milk with no effect on protein, lactose and ash content. Photo-oxidativestability of milk decreased as the intensity of light increased, peroxide value, anisidine value and conjugateddienes increased during the storage period of 6 days, higher values were observed in samples exposed to800 l´ florescent light. After 6 days of storage period, milk exposed to 400 l´ florescent light did not revealany oxidized flavour. The results of this study depicted that polyethylene pouches have the capability toresist photo-oxidation up to 400 l´ light.

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Tribological properties of polyol-ester-based lubricants and their influence on oxidation stability

Proceedings of the Institution of Mechanical Engineers Part J Journal of Engineering Tribology ◽

10.1177/1350650118799546 ◽

2018 ◽

Vol 233 (6) ◽

pp. 823-830

Author(s):

Weimin Li ◽

Cheng Jiang ◽

Nan Xu ◽

Rui Ma ◽

Xiaobo Wang

Keyword(s):

Oxidative Stability ◽

Oxidation Stability ◽

Oxidative Degradation ◽

Antiwear Additives ◽

Protective Film ◽

Surface Wear ◽

Lubricant Formulation ◽

Before And After ◽

Mechanical Shearing ◽

Nascent Surface

Unlike oxidative degradation of lubricants, tribology-induced degradation is rarely studied. In this work, the tribological performance and oxidative stability of ester-based lubricants were evaluated before and after tribological testing. Results showed that the tribological performances of base oils are highly dependent on the lubricant formulation and test conditions. Tribological processes could cause detrimental effects on oxidative stability even under moderate conditions. The addition of antiwear additives seems to effectively inhibit the chemically breakdown of esters by forming a protective film. Mechanical shearing, high temperature in contact zones, catalytic effect of nascent surface, wear debris, as well as self- catalysis are the major reasons that are responsible for the oxidative deterioration of the lubricant after tribological testing.

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Impact of plum processing on the quality and oxidative stability of cold-pressed kernel oil

Grasas y Aceites ◽

10.3989/gya.0100201 ◽

2021 ◽

Vol 72 (1) ◽

pp. e395

Author(s):

B.B. Rabrenović ◽

M.A. Demin ◽

M.G. Basić ◽

L.L. Pezo ◽

D.M. Paunović ◽

...

Keyword(s):

Fatty Acid ◽

Oxidative Stability ◽

Oxidation Stability ◽

Tocopherol Content ◽

Induction Periods ◽

Kernel Oil ◽

Rancimat Method ◽

Before And After ◽

Cold Pressed ◽

Plum Brandy

Plum kernels of the “Čačanska rodna” variety, by-products from plum brandy production, were collected before and after fermentation and distillation, and used for cold-pressed oil production. Fatty acid and tocopherol contents were determined by capillary GC and HPLC, while the oxidation stability of the resulting cold-pressed oils was tested by the Rancimat method. The results showed that oleic fatty acid was dominant in the oil samples with a content of 56.6 to 61.8%, regardless of the plum kernels’ origin. The fermentation and distillation processes had a pronounced effect on the tocopherol content and oxidative stability of the resulting kernel oils. Tocopherol contents were 61.8 mg·100g-1, 87.4 mg·100g-1, 79.6 mg·100g-1 of oil, while the induction periods were 38.7, 44.4 and 33.6 hours for samples before fermentation, after fermentation and distillation, respectively. Based on the results, it could be concluded that the fermentation process increased the content of tocopherols in kernel oil whereas the high temperature during the distillation process adversely affected the tocopherol content and oxidative stability of the obtained kernel oil.

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