Whey dry milk permeate is a promising ingredient for enriching food products for children with phenylketonuria

2021 ◽  
pp. 46-49
Author(s):  
Светлана Тарасовна Быкова ◽  
Тамара Григорьевна Калинина
Keyword(s):  
Food Products ◽  
Dry Milk ◽  
Milk Permeate

Создание функциональных продуктов, удовлетворяющих физиологическим потребностям организма человека, является одним из приоритетных направлений в области здорового питания. За последние годы разработано свыше 4000 видов пищевых продуктов, обогащенных биологически ценными компонентами. В том числе 40 % продуктов детского питания. Критериями выбора перечня обогащающих нутриентов, их доз и форм служат безопасность, полезность и эффективность для улучшения пищевого статуса населения. В статье приведены результаты оценки качества сухого молочного пермеата «Cerolac KD» как перспективного ингредиента для обогащения продуктов питания детей (крахмаломолочные смеси), больных фенилкетонурией, в сравнении с применяемой в настоящее время деминерализованной молочной сывороткой.

Dry Rehydratable Films for Enumeration of Coliforms and Aerobic Bacteria in Dairy Products: Collaborative Study

1989 ◽  
Vol 72 (2) ◽  
pp. 312-318
Author(s):  
Michael S Curiale ◽  
Paul Fahey ◽  
Terrance L Fox ◽  
J Sue Mcallister
Keyword(s):  
Dairy Products ◽  
Collaborative Study ◽  
Ice Cream ◽  
Food Products ◽  
Aerobic Bacteria ◽  
Chocolate Milk ◽  
Coliform Count ◽  
Dry Milk ◽  
Better Than ◽  
Dry Film

Abstract A collaborative study was conducted to compare proposed dry-film plating methods, using aerobic count plates and coliform count plates, to standard agar plating methods for quantifying aerobic bacteria and coliforms in dairy products. In this study, 5 food products (chocolate milk, pasteurized cheese, nonfat dry milk, evaporated milk, and vanilla ice cream), selected as representative dairy products, were analyzed by 11 collaborating laboratories. The results indicate that the dry-film plating methods are equivalent to or better than the agar plating methods. The aerobic count and coliform count dry-film plating methods have been adopted official first action.

ISOLATION OF STAPHYLOCOCCI FROM DRIED MILK1

1965 ◽  
Vol 28 (4) ◽  
pp. 117-120 ◽  
Author(s):  
R. T. Marshall ◽  
C. D. Neighbors ◽  
J. E. Edmondson
Keyword(s):  
Salt Concentration ◽  
Egg Yolk ◽  
Food Products ◽  
Good Recovery ◽  
Coagulase Negative Staphylococci ◽  
Dry Milk ◽  
The Media ◽  
Quantitative Analyses ◽  
Coagulase Positive Staphylococci

Summary This study was made to evaluate, for use with dry milk, several media used in selective quantitative analyses for staphylococci in food products. The principal problems involved in culturing staphylococci from dry milk are (a) growth of Bacillus organisms and (b) obtaining good recovery of coagulase-positive staphylococci while eliminating growth of micrococci and coagulase-negative staphylococci, or at least providing a means of differentiating colonies of these organisms on the plates. Tellurite-polymyxin-egg yolk (TPEY) agar produced highest counts of coagulase-positive staphylococci for two-thirds of 40 strains tested in comparisons with Staphylococcus 110 (S110) and tellurite-glycine (TG) media. Highest counts of coagulase-negative staphylococci and of micrococci were found on S110 medium for 9 to 12 cultures. TG agar gave the poorest recovery in both experiments. TG and Vogel-Johnson (VJ) media were found too inhibitory to be used for staphylococcus counts on dry milk. Mannitol salt (MS) agar reacted very similarly to S110 agar. Colonies of Bacillus were easily discernible on TPEY medium but often were mistaken for staphylococci on the media which depend upon salt concentration for selectivity.

Peanut Allergen (Ara h 1) Detection in Foods Containing Chocolate†

2004 ◽  
Vol 67 (4) ◽  
pp. 793-798 ◽  
Author(s):  
A. POMÉS ◽  
R. VINTON ◽  
M. D. CHAPMAN
Keyword(s):  
Phosphate Buffer ◽  
Room Temperature ◽  
Food Products ◽  
Enzyme Linked Immunosorbent Assay ◽  
Dramatic Improvement ◽  
Peanut Allergen ◽  
Ara H 1 ◽  
Extraction Buffer ◽  
Dry Milk ◽  
Nonfat Dry Milk

Inadvertent exposure to peanut in foods poses health risks for peanut-allergic individuals that can be reduced by improving detection systems for allergen contaminants in food products and manufacturing processes. Detection of peanut in chocolate has been especially difficult. We report the optimization of conditions for measuring a major peanut allergen, Ara h 1, in chocolate with the use of a two-site monoclonal antibody sandwich enzyme-linked immunosorbent assay. Ara h 1 was extracted from peanut in the presence or absence of chocolate with phosphate buffer, salt, and three dried milks (goat, soy, or nonfat) (0 to 25% wt/vol) for 15 min at 60°C or for 2.5 h at room temperature. The best conditions for Ara h 1 extraction in the presence of chocolate were 5% nonfat dry milk for 2.5 h at room temperature. Spiking experiments of chocolate with peanut confirmed improvement of the extraction: Ara h 1 was detected in extractions of 0.16 to 0.33% peanut in chocolate. Interestingly, the best conditions for Ara h 1 extraction were different for peanut alone than with chocolate, regarding time, temperature, and percentage of nonfat dry milk in the extraction buffer. In chocolate with peanut foods, the total Ara h 1 values were 10-fold higher than when products were extracted with phosphate buffer alone and could be up to 400-fold higher for individual foods. The dramatic improvement of Ara h 1 extraction should allow specific allergen monitoring in chocolate-containing food products and assessment of Ara h 1 exposure.

Bacteriological study of dry milk preparations of the Emil Pasburg Factory in Berlin

1904 ◽  
Vol 4 (3) ◽  
pp. 208-210
Author(s):  
A. D. Nikolsky
Keyword(s):  
Food Products ◽  
Bacteriological Study ◽  
Dry Milk

I received Emil Pasburg's dry milk preparations from the Kazan District Military Medical Directorate with a proposal to familiarize myself with these preparations and submit a conclusion regarding their suitability as food products.

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva
Keyword(s):  
Reference Materials ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
Metrological Traceability ◽  
Food Products ◽  
Freeze Dried ◽  
Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

Use of seeds of seed hemp in specialized food Products

2020 ◽  
Vol 29 (7) ◽  
pp. 48-50
Author(s):  
A.A. Bubnova ◽  
Keyword(s):  
Food Products
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