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1. Determination of fat content in UHT milk by electroanalytical method

Author:
Wu, Shilin; Jin, Yamei; Yang, Na; Xu, Xueming; Xie, Zhengjun
Source:
Food chemistry 2019 v.270 pp. 538-545
ISSN:
0308-8146
Subject:
UHT milk; milk; milk fat,   etc   ; electric power; lipid content; magnetism;     Show all 6 Subjects
Abstract:
... An electroanalytical method was proposed to determine fat content in ultrahigh-temperature (UHT) processed milk by magnetoelectric induction. In the technique, involves the induction of a controllable voltage (potential difference, Ubc) in UHT milk, with differential magnetic fluxes as the stimulus. Results indicated that Ubc increased with an increase in the ratio difference between primary coil ...
DOI:
10.1016/j.foodchem.2018.07.119

2. Image segmentation for somatic cell of milk based on niching particle swarm optimization Otsu

Author:
Wang, Fubin; Pan, Xingchen
Source:
Engineering in agriculture, environment and food 2019 v.12 no.2 pp. 141-149
ISSN:
1881-8366
Subject:
milk; milk quality,   etc   ; adhesion; algorithms; automatic detection; somatic cells;     Show all 6 Subjects
Abstract:
... Aiming at the issue that it is easy to cause visual fatigue to count the quantity of milk somatic cells by microscope artificially, this paper raised automatic detection methods of counting milk somatic cells. To improve the quality of milk somatic cell's image, filtering and strengthening images with the method of DFT (Discrete Fourier Transformation). In order to increase the accuracy and speed ...
DOI:
10.1016/j.eaef.2018.12.001

3. Development of emotion lexicons to describe chocolate using the Check-All-That-Apply (CATA) methodology across Asian and Western groups

Author:
Gunaratne, Thejani M.; Gonzalez Viejo, Claudia; Fuentes, Sigfredo; Torrico, Damir Dennis; Gunaratne, Nadeesha M.; Ashman, Hollis; Dunshea, Frank R.
Source:
Food research international 2019 v.115 pp. 526-534
ISSN:
0963-9969
Subject:
milk; milk chocolate,   etc   ; Asians; flavor; gender; questionnaires; surveys;     Show all 7 Subjects
Abstract:
... Emotion-based terms selected by Asians and Westerners were analyzed to develop lexicons associated with chocolate consumption. Hence, an online-based questionnaire (Study 1: N = 206; 51% Asians, 49% Westerners) and a chocolate (milk and dark) tasting session (Study 2: N = 75; 52% Asians, 48% westerners) were conducted to assess emotion terms related to chocolate consumption using Check-All-That-Ap ...
DOI:
10.1016/j.foodres.2018.10.001

4. The effect of commonly used dairy processing techniques and unit operations on the equol content of dairy products

Author:
Lefevre, Adeline; Daems, Frédéric; Focant, Michel; Peeters, Justine; Ninane, Véronique; Larondelle, Yvan; Froidmont, Eric
Source:
International dairy journal 2019 v.93 pp. 30-34
ISSN:
0958-6946
Subject:
pasteurized milk; raw milk; skim milk,   etc   ; cottage cheese; cream; humans; kefir; milking; pasteurization; sterilized milk; whey; yogurt;     Show all 12 Subjects
Abstract:
... Since a large portion of the milk consumed by human is processed, the aim of this study was to determine possible changes in equol content upon processing milk. Individual milks with different levels of equol content were collected from the morning milking to make skimmed milk and cream, as well as pasteurised and sterilised full fat milks. Pasteurised milk was further processed into yoghurt, kefi ...
DOI:
10.1016/j.idairyj.2019.02.002

5. Positive relationships between body weight of dairy heifers and their first-lactation and accumulated three-parity lactation production

Author:
Handcock, R.C.; Lopez-Villalobos, N.; McNaughton, L.R.; Back, P.J.; Edwards, G.R.; Hickson, R.E.
Source:
Journal of dairy science 2019 v.102 no.5 pp. 4577-4589
ISSN:
0022-0302
Subject:
milk; milk fat; milk proteins,   etc   ; Holstein; Jersey; body weight; dairy cows; dairy heifers; herds; lactation; milk yield; rearing; New Zealand;     Show all 13 Subjects
Abstract:
... This study investigated the relationships between body weight (BW) and milk production of 140,113 New Zealand dairy heifers. Heifers were classified into 5 breed groups: Holstein-Friesian, Holstein-Friesian crossbred, Jersey, Jersey crossbred, and Holstein-Friesian-Jersey crossbred. Body weights were assessed at intervals of 3 mo from 3 to 21 mo of age and their relationships with first-lactation ...
DOI:
10.3168/jds.2018-15229

6. Kilogram scale chemical synthesis of 2′-fucosyllactose

Author:
Agoston, Karoly; Hederos, Markus Jondelius; Bajza, Istvan; Dekany, Gyula
Source:
Carbohydrate research 2019 v.476 pp. 71-77
ISSN:
0008-6215
Subject:
breast milk,   etc   ; chromatography; oligosaccharides; synthesis;     Show all 4 Subjects
Abstract:
... A scalable synthetic procedure to high quality 2′-fucosyllactose, the most abundant oligosaccharide in human breast milk, has been designed and validated in kilogram scale. The synthetic route has been developed to suit industrial environment and contains only a single chromatographic purification step. ...
DOI:
10.1016/j.carres.2019.03.006

7. Determination of nitrofurazone in fluid milk and dairy powders. Part 1: An international pilot study

Author:
Bendall, Justin G.; Crawford, Robert A.; Evers, Jaap M.; Smythe, Betty W.; Bessaire, Thomas; Mottier, Pascal; Mujahid, Claudia; Aleksic, Gordana; Hutchinson, Robert
Source:
International dairy journal 2019 v.91 pp. 185-192
ISSN:
0958-6946
Subject:
dried milk; fluid milk; milk protein concentrate,   etc   ; ambient temperature; liquids; pasteurization; powders; preservatives; storage temperature; whole milk;     Show all 10 Subjects
Abstract:
... An international pilot study involving five laboratories evaluated the performance of a method intended as a joint ISO|IDF international standard for the analysis of fluid milk and powdered dairy products for intact nitrofurazone down to levels of 1 ng g−1. After first establishing that nitrofurazone remains stable to heat treatments in excess of pasteurisation conditions, fluid milk samples that ...
DOI:
10.1016/j.idairyj.2018.11.013

8. Influence of combination carboxymethylcellulose and pectin on the stability of acidified milk drinks

Author:
Yuliarti, Oni; Mei, Khang Hui; Kam Xue Ting, Zoe; Yi, Kuan Yong
Source:
Food hydrocolloids 2019 v.89 pp. 216-223
ISSN:
0268-005X
Subject:
acidified milk; milk fat; skim milk,   etc   ; beverages; blood serum; carboxymethylcellulose; casein; hydrocolloids; micelles; pectins; rheological properties; whole milk;     Show all 12 Subjects
Abstract:
... This project investigated the influence of the addition of high methoxyl pectin (HMP) and carboxymethylcellulose (CMC) with different combination ratios on the stability of acidified skim milk drinks (SAMD) and whole milk drinks (WAMD). The experimental results showed that with the addition of combination polysaccharides, the SAMDs were not stabilised after period of time, but the WAMDs showed a m ...
DOI:
10.1016/j.foodhyd.2018.10.040

9. Microbiological safety of UHT milk treated at 120 °C for 2 s, as estimated from the distribution of high-heat-resistant Bacillus cereus in dairy environments

Author:
Ohkubo, Yoshiaki; Uchida, Kenji; Motoshima, Hidemasa; Katano, Naoya
Source:
International dairy journal 2019 v.91 pp. 36-40
ISSN:
0958-6946
Subject:
UHT milk; milk; pasteurized milk,   etc   ; Bacillus cereus; microbiological quality; shelf life; Japan;     Show all 7 Subjects
Abstract:
... Unlike common ultra-high-temperature (UHT) milk, so-called “UHT milk” in Japan is typically pasteurised at 120–130 °C for 2 s and distributed at 10 °C or less, and there is a potential risk of Bacillus cereus. To estimate the microbiological safety of UHT milk, we surveyed the distribution of high-heat-resistant B. cereus strains (defined as showing <∼3 log reduction after treatment at 120 °C for ...
DOI:
10.1016/j.idairyj.2018.12.011

10. Authenticating Raw from Reconstituted Milk Using Fourier Transform Infrared Spectroscopy and Chemometrics

Author:
Du, Lijuan; Lu, Weiying; Gao, Boyan; Wang, Jing; Yu, Liangli (Lucy)
Source:
Journal of food quality 2019 v.2019
ISSN:
1745-4557
Subject:
milk; raw milk; reconstituted milk,   etc   ; Fourier transform infrared spectroscopy; chemometrics; model validation; models; principal component analysis;     Show all 8 Subjects
Abstract:
... Fourier transform infrared (FTIR) spectroscopy combined with chemometrics was used to authenticate raw milk from their reconstituted counterparts. First, the explanatory principal component analysis (PCA) was employed to visualize the relationship between raw and reconstituted milk samples. However, the degree of separation between two sample classes was not significant according to direct observa ...
DOI:
10.1155/2019/5487890

11. Rheological properties of fresh and reconstituted milk protein concentrates under standard and processing conditions

Author:
Kieferle, I.; Hiller, K.; Kulozik, U.; Germann, N.
Source:
Journal of colloid and interface science 2019 v.537 pp. 458-464
ISSN:
0021-9797
Subject:
milk protein concentrate; milk proteins; reconstituted milk,   etc   ; engineers; manufacturing; powders; protein content; protein-protein interactions; viscosity;     Show all 9 Subjects
Abstract:
... As the processability of fresh and reconstituted milk protein concentrates crucially depends on their rheological properties, a considerable amount of studies focuses on this topic. By means of a direct comparison, we are the first to clearly show that distinct rheological differences can exist between fresh and reconstituted milk protein concentrates under standard and processing conditions. We s ...
DOI:
10.1016/j.jcis.2018.11.048

12. Age Gelation, Sedimentation, and Creaming in UHT Milk: A Review

Author:
Anema, Skelte G.
Source:
Comprehensive reviews in food science and food safety 2019 v.18 no.1 pp. 140-166
ISSN:
1541-4337
Subject:
UHT milk; milk; milk composition,   etc   ; beverages; enzymes; gelation; gels; heat; heat stability; proteins; proteolysis; shelf life;     Show all 12 Subjects
Abstract:
... Demand for ultra‐high‐temperature (UHT) milk and milk protein‐based beverages is growing. UHT milk is microbiologically stable. However, on storage, a number of chemical and physical changes occur and these can reduce the quality of the milk. These changes can be sufficiently undesirable so as to limit acceptance or shelf life of the milk. The most severe changes in UHT milk during storage are age ...
DOI:
10.1111/1541-4337.12407

13. Biofilm-formation by drug-resistant Staphylococcus aureus from cow milk

Author:
Costa, Renata Albuquerque; de Lira, Jeniffer Vasconcelos; Aragão, Márcia Facundo
Source:
Journal für Verbraucherschutz und Lebensmittelsicherheit 2019 v.14 no.1 pp. 63-69
ISSN:
1661-5751
Subject:
UHT milk; milk; milk production,   etc   ; Staphylococcus aureus; UHT treatment; biofilm; biomass; drug resistance; gentian violet; hygiene; pasteurization; pasteurized milk; polystyrenes; raw milk;     Show all 14 Subjects
Abstract:
... The present study aims to quantify biofilm formation and determine the drug resistance profile of Staphylococcus aureus isolated from raw, pasteurized and ultra-high temperature (UHT) milk. Detection of S. aureus was made in 90 cow milk samples (30 raw, 30 pasteurized and 30 UHT). Biofilm biomass quantification was performed in 96-well polystyrene plates using the crystal violet technique. The res ...
DOI:
10.1007/s00003-018-1186-5

14. Short communication: Meta-analysis of dairy cows fed conventional sorghum or corn silages compared with brown midrib sorghum silage

Author:
Sánchez-Duarte, J.I.; Kalscheur, K.F.; García, A.D.; Contreras-Govea, F.E.
Source:
Journal of dairy science 2019 v.102 no.1 pp. 419-425
ISSN:
0022-0302
Subject:
milk; milk fat; milk fat yield,   etc   ; corn silage; dairy cows; dry matter intake; lactation; lactose; meta-analysis; milk protein yield; milk proteins; models; sorghum silage; statistical analysis;     Show all 14 Subjects
Abstract:
... A meta-analysis was conducted to compare the effects of feeding dairy cows conventional sorghum silage (CSS) or conventional corn silage (CCS) compared with brown midrib sorghum silage (BMRSS) diets on dry matter intake (DMI), milk production, and milk composition. Data from 9 published articles (1984 to 2015) were used to contrast diets with CSS (7 means comparisons; 104 cows) or CCS (13 means co ...
DOI:
10.3168/jds.2018-14552

15. Shear-induced behaviour of native milk proteins heated at temperatures above 80 °C

Author:
Mediwaththe, Anushka; Chandrapala, Jayani; Vasiljevic, Todor
Source:
International dairy journal 2018 v.77 pp. 29-37
ISSN:
0958-6946
Subject:
milk; milk proteins; raw milk,   etc   ; heat; temperature;     Show all 5 Subjects
Abstract:
... Conditions during processing of milk have a major impact on properties of milk proteins. Flow-induced shear, in combination with heat, as one of the important processing characteristics, has been sporadically investigated. The current study investigated a combined effect of selected temperatures (80, 100, 120 °C) and shear rates (100, 500, 1000 s−1) on the behaviour of milk proteins in raw milk. I ...
DOI:
10.1016/j.idairyj.2017.09.002

16. Validation of a gold standard method for iodine quantification in raw and processed milk, and its variation in different dairy species

Author:
Niero, G.; Franzoi, M.; Vigolo, V.; Penasa, M.; Cassandro, M.; Boselli, C.; Giangolini, G.; De Marchi, M.
Source:
Journal of dairy science 2019 v.102 no.6 pp. 4808-4815
ISSN:
0022-0302
Subject:
ass milk; goat milk; milk,   etc   ; adults; ammonia; analytical methods; buffaloes; goats; goiter; humans; infants; iodine; lactating women; lactation; milk consumption; pasteurized milk; raw meat; raw milk; sheep; spectrometers; standard deviation;     Show all 21 Subjects
Abstract:
... Adequate milk consumption significantly contributes to meeting the human iodine recommended daily intake, which ranges from 70 µg/d for infants to 200 µg/d for lactating women. The fulfilment of iodine recommended daily intake is fundamental to prevent serious clinical diseases such as cretinism in infants and goiter in adults. In the present study iodine content was measured in raw and processed ...
DOI:
10.3168/jds.2018-15946

17. Accurate analysis of residual lactose in low-lactose milk: Comparing a variety of analytical techniques

Author:
Churakova, Ekaterina; Peri, Kameshwara; Vis, Judith Soul; Smith, Drew Warren; Beam, Jesse Matthew; Vijverberg, Marieke Petronella; Stor, Mark Cristiaan; Winter, Remko Tsjibbe
Source:
International dairy journal 2019 v.96 pp. 126-131
ISSN:
0958-6946
Subject:
UHT milk; low lactose milk; milk,   etc   ; biosensors; dairy industry; food processing; lactose; lactose free diet; nuclear magnetic resonance spectroscopy;     Show all 9 Subjects
Abstract:
... To receive the designation “lactose-free”, milk should contain <0.01% (w/w) lactose. As the analysis of such low levels of lactose is often hampered by other saccharides present or formed during milk processing, methods are required that are highly sensitive, accurate and precise. Currently, there is no international standard analysis method for the determination of lactose in low- or lactose-free ...
DOI:
10.1016/j.idairyj.2019.02.020

18. Using lipase activity to probe milkfat globule membranes (MFGM) or interfaces

Author:
Andrewes, Paul
Source:
International dairy journal 2019 v.96 pp. 36-43
ISSN:
0958-6946
Subject:
milk fat; pasteurized milk; raw milk,   etc   ; aeration; enzyme activity; esters; free fatty acids; lipoprotein lipase; methanol; microbiological quality;     Show all 10 Subjects
Abstract:
... Measurement of lipoprotein lipase activity (as free fatty acid change or accumulation) is accepted as indicative of milkfat globule membrane (MFGM) disruption. However, measurement is confounded by variables unrelated to the MFGM, e.g., microbial quality. To resolve this, a modified approach to using lipase activity to probe MFGM was developed. Methanol (1%, w/w) and lipoprotein lipase (2%, w/w, r ...
DOI:
10.1016/j.idairyj.2019.04.005

19. Breast milk: To each his own. From metabolomic study, evidence of personalized nutrition in preterm infants

Author:
Perrone, Serafina; Longini, Mariangela; Zollino, Ilaria; Bazzini, Francesco; Tassini, Maria; Vivi, Antonio; Bracciali, Carlotta; Calderisi, Marco; Buonocore, Giuseppe
Source:
Nutrition 2019 v.62 pp. 158-161
ISSN:
0899-9007
Subject:
breast milk; milk; milk composition,   etc   ; lactose; metabolites; metabolome; metabolomics; mothers; nuclear magnetic resonance spectroscopy; nutrition; premature birth; progeny; protocols;     Show all 13 Subjects
Abstract:
... The composition of milk from mothers delivering prematurely differs from that of full-term mature milk and changes over time. The aim of this study is to test the hypothesis that changes in milk metabolomic profile from mothers delivering prematurely persist over time when compared with mothers delivering at term.Nuclear magnetic resonance spectroscopy was used to analyze the metabolome pattern of ...
DOI:
10.1016/j.nut.2018.12.015

20. Physically and chemically modified starches as texturisers of low-fat milk gels

Author:
Bravo-Núñez, Ángela; Pando, Valentín; Gómez, Manuel
Source:
International dairy journal 2019 v.92 pp. 21-27
ISSN:
0958-6946
Subject:
low fat milk; skim milk; whole milk,   etc   ; acidification; fat globules; fat replacers; gelation; gels; modified starch; pH; texture; viscosity;     Show all 12 Subjects
Abstract:
... In reduced fat-milk gels, lack of fat globules results in undesirable texture changes. The application of chemically modified (E-1412, E-1414, E-1422, E-1442), pregelatinised (PG), and both pregelatinised and chemically modified (PGE-1414) starches as fat replacers was evaluated. Skimmed milk was substituted with 2% of each starch. The pH and rheological evolution during the acidification process, ...
DOI:
10.1016/j.idairyj.2019.01.007