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lactose and skimmed milk

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https://www.readbyqxmd.com/read/28617599/effects-of-adulteration-technique-on-the-nir-detection-of-melamine-in-milk-powder
#1
Peter F Scholl, Marti M Bergana, Betsy Jean Yakes, Zhuohong Xie, Steven Zbylut, Gerard Downey, Magdi M Mossoba, Joseph Edward Jablonski, Robert Magaletta, Stephen E Holroyd, Martin Buehler, Jianwei Qin, William Jeffrey Hurst, Joseph H LaPointe, Dean E Roberts, Carol Zrybko, Andrew Mackey, Jason D Holton, Greg A Israelson, Anitra Payne, Moon S Kim, Kuanglin Chao, Jeffrey C Moore
The U.S. Pharmacopeia has led an international collaborative project to develop a tool-box of screening methods and reference standards for the detection of milk powder adulteration. During the development of adulterated milk powder reference standards, blending methods used to combine melamine and milk had unanticipated strong effects on the NIR spectrum of melamine. The prominent absorbance band at 1468 nm of melamine was retained when it was dry-blended with skim milk powder but disappeared in wet-blended mixtures, where spray dried milk powder samples were prepared from solution...
June 15, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28493294/commercial-mineral-enhanced-dairy-by-products-as-sodium-replacers-antioxidants-and-calcium-fortifiers-in-sausages
#2
Anne Maren Engeloug, Gu Yi, Bjørg Egelandsdal, Anna Haug, Berit Nordvi
Sausages are perceived as high in Na and with a too high Na:K ratio. Frankfurter type sausages are regarded as important contributors of sodium in the diet and thereby of health risks. Surplus products from the dairy industry are various mineral powders enriched in either potassium, calcium, or phosphate and include various amounts of lactose. Sausages were produced at 3 sodium levels (equivalent to 13, 15, and 17 g NaCl/kg sausage) using 4 different milk ingredients (a dried skimmed milk powder, a calcium enriched milk powder, a potassium enriched powder, and a lactose enriched powder)...
June 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28446633/lactose-intolerance-lct-13910c-t-genotype-is-associated-with-plasma-25-hydroxyvitamin-d-concentrations-in-caucasians-a-mendelian-randomization-study
#3
Ohood Alharbi, Ahmed El-Sohemy
Background: The LCT-13910C>T gene variant is associated with lactose intolerance (LI) in different ethnic groups. Individuals with LI often limit or avoid dairy consumption, a major dietary source of vitamin D in North America, which may lead to inadequate vitamin D intake.Objective: The objective was to determine the prevalence of genotypes predictive of LI in different ethnic groups living in Canada and to determine whether the LCT genotype is associated with plasma 25(OH)D concentrations.Methods: Blood samples were drawn from a total of 1495 men and women aged 20-29 y from the Toronto Nutrigenomics and Health Study for genotyping and plasma 25(OH)D analysis...
April 26, 2017: Journal of Nutrition
https://www.readbyqxmd.com/read/28282925/associations-between-maternal-body-composition-and-appetite-hormones-and-macronutrients-in-human-milk
#4
Sambavi Kugananthan, Zoya Gridneva, Ching T Lai, Anna R Hepworth, Peter J Mark, Foteini Kakulas, Donna T Geddes
Human milk (HM) appetite hormones and macronutrients may mediate satiety in breastfed infants. This study investigated associations between maternal adiposity and concentrations of HM leptin, adiponectin, protein and lactose, and whether these concentrations and the relationship between body mass index and percentage fat mass (%FM) in a breastfeeding population change over the first year of lactation. Lactating women (n = 59) provided milk samples (n = 283) at the 2nd, 5th, 9th and/or 12th month of lactation...
March 9, 2017: Nutrients
https://www.readbyqxmd.com/read/28252360/optimization-of-ph-temperature-and-cacl2-concentrations-for-ricotta-cheese-production-from-buffalo-cheese-whey-using-response-surface-methodology
#5
Abdul Ahid Rashid, Nuzhat Huma, Tahir Zahoor, Muhammad Asgher
The recovery of milk constituents from cheese whey is affected by various processing conditions followed during production of Ricotta cheese. The objective of the present investigation was to optimize the temperature (60-90 °C), pH (3-7) and CaCl2 concentration (2·0-6·0 mm) for maximum yield/recovery of milk constituents. The research work was carried out in two phases. In 1st phase, the influence of these processing conditions was evaluated through 20 experiments formulated by central composite design (CCD) keeping the yield as response factor...
February 2017: Journal of Dairy Research
https://www.readbyqxmd.com/read/27889146/the-potential-of-species-specific-tagatose-6-phosphate-t6p-pathway-in-lactobacillus-casei-group-for-galactose-reduction-in-fermented-dairy-foods
#6
COMPARATIVE STUDY
Qinglong Wu, Nagendra P Shah
Residual lactose and galactose in fermented dairy foods leads to several industrial and health concerns. There is very little information pertaining to manufacture of fermented dairy foods that are low in lactose and galactose. In the present study, comparative genomic survey demonstrated the constant presence of chromosome-encoded tagatose-6-phosphate (T6P) pathway in Lactobacillus casei group. Lactose/galactose utilization tests and β-galactosidase assay suggest that PTS(Gal) system, PTS(Lac) system and T6P pathway are major contributors for lactose/galactose catabolism in this group of organisms...
April 2017: Food Microbiology
https://www.readbyqxmd.com/read/27748561/gas-chromatography-analysis-of-major-free-mono-and-disaccharides-in-milk-method-assessment-validation-and-application-to-real-samples
#7
Ilenia Idda, Nadia Spano, Marco Ciulu, Valeria M Nurchi, Angelo Panzanelli, Maria I Pilo, Gavino Sanna
Saccharides are functional constituents of milk. Although d-lactose represents almost the totality of the saccharides in the milk, minor species, like d-glucose, d-galactose, myo-inositol and, as a result of severe thermal treatments, monosaccharides like d-tagatose, are also detectable. Although chromatography has been the main analytical approach used for accomplishing this task, quite surprisingly a validated gas chromatographic method aimed at the simultaneous determination of these compounds is still needed...
December 2016: Journal of Separation Science
https://www.readbyqxmd.com/read/27463412/daily-intake-of-milk-enriched-with-n-3-fatty-acids-oleic-acid-and-calcium-improves-metabolic-and-bone-biomarkers-in-postmenopausal-women
#8
Juristo Fonolla-Joya, Rebeca Reyes-García, Antonia García-Martín, Eduardo López-Huertas, Manuel Muñoz-Torres
OBJECTIVE: Nutritional strategies can be effective for the prevention of menopause-related diseases, such as osteoporosis and cardiovascular disease. Our aim was to evaluate the effects of a dairy product enriched in polyunsaturated fatty acids, calcium, oleic acid, and vitamins on cardiovascular markers and bone metabolism in postmenopausal women with moderate cardiovascular risk. METHODS: One hundred seventeen healthy postmenopausal women (aged 45 ± 7.7 years) were allocated to 2 groups: the intervention group (IG; n = 63), who consumed 0...
2016: Journal of the American College of Nutrition
https://www.readbyqxmd.com/read/27448857/effect-of-standardizing-the-lactose-content-of-cheesemilk-on-the-properties-of-low-moisture-part-skim-mozzarella-cheese
#9
A C Moynihan, S Govindasamy-Lucey, M Molitor, J J Jaeggi, M E Johnson, P L H McSweeney, J A Lucey
The texture, functionality, and quality of Mozzarella cheese are affected by critical parameters such as pH and the rate of acidification. Acidification is typically controlled by the selection of starter culture and temperature used during cheesemaking, as well as techniques such as curd washing or whey dilution, to reduce the residual curd lactose content and decrease the potential for developed acidity. In this study, we explored an alternative approach: adjusting the initial lactose concentration in the milk before cheesemaking...
October 2016: Journal of Dairy Science
https://www.readbyqxmd.com/read/27167451/characterising-variances-of-milk-powder-and-instrumentation-for-the-development-of-a-non-targeted-raman-spectroscopy-and-chemometrics-detection-method-for-the-evaluation-of-authenticity
#10
Sanjeewa R Karunathilaka, Samantha Farris, Magdi M Mossoba, Jeffrey C Moore, Betsy Jean Yakes
There is a need to develop rapid tools to screen milk products for economically motivated adulteration. An understanding of the physiochemical variability within skim milk powder (SMP) and non-fat dry milk (NFDM) is the key to establishing the natural differences of these commodities prior to the development of non-targeted detection methods. This study explored the sources of variance in 71 commercial SMP and NFDM samples using Raman spectroscopy and principal component analysis (PCA) and characterised the largest number of commercial milk powders acquired from a broad number of international manufacturers...
June 2016: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/27157580/influence-of-casein-as-a-percentage-of-true-protein-and-protein-level-on-color-and-texture-of-milks-containing-1-and-2-fat
#11
Noriko Misawa, David M Barbano, MaryAnne Drake
Combinations of fresh liquid microfiltration retentate of skim milk, ultrafiltered retentate and permeate produced from microfiltration permeate, cream, and dried lactose monohydrate were used to produce a matrix of 20 milks. The milks contained 5 levels of casein as a percentage of true protein of about 5, 25, 50, 75, and 80% and 4 levels of true protein of 3.0, 3.76, 4.34, and 5.0% with constant lactose percentage of 5%. The experiment was replicated twice and repeated for both 1 and 2% fat content. Hunter color measurements, relative viscosity, and fat globule size distribution were measured, and a trained panel documented appearance and texture attributes on all milks...
July 2016: Journal of Dairy Science
https://www.readbyqxmd.com/read/27065261/bovine-milk-based-formula-leads-to-early-maturation-like-morphological-immunological-and-functional-changes-in-the-jejunum-of-neonatal-piglets
#12
R Pieper, L Scharek-Tedin, A Zetzsche, I Röhe, S Kröger, W Vahjen, J Zentek
Artificial rearing and formula feeding is coming more into the focus due to increasing litter sizes and limited nursing capacity of sows. The formula composition is important to effectively support the development of the gut and prevent intestinal dysfunction in neonatal piglets. In this study, newborn piglets ( = 8 per group) were fed a bovine milk-based formula (FO), containing skimmed milk and whey as the sole protein and carbohydrate sources, or were suckled by the sow (sow milk [SM]). After 2 wk, tissue from the jejunum was analyzed for structural (i...
March 2016: Journal of Animal Science
https://www.readbyqxmd.com/read/27065146/intravaginal-probiotics-modulated-metabolic-status-and-improved-milk-production-and-composition-of-transition-dairy-cows
#13
RANDOMIZED CONTROLLED TRIAL
Q Deng, J F Odhiambo, U Farooq, T Lam, S M Dunn, B N Ametaj
The objective of this investigation was to evaluate whether intravaginal infusion of probiotics (a lactic acid bacteria cocktail) around parturition would influence metabolic status and increase milk production of transition dairy cows. One hundred pregnant Holstein dairy cows were assigned to 1 of the 3 experimental groups receiving intravaginal infusion of probiotics or carrier (i.e., sterile skim milk) once a week at wk -2, -1, and +1 relative to calving as follows: 2 consecutive probiotics before parturition and 1 carrier dose after parturition (TRT1), 3 consecutive probiotics doses around parturition (TRT2), and 3 consecutive carrier doses around parturition (CTR)...
February 2016: Journal of Animal Science
https://www.readbyqxmd.com/read/26958350/characterization-of-airag-collected-in-ulaanbaatar-mongolia-with-emphasis-on-isolated-lactic-acid-bacteria
#14
Suk-Ho Choi
BACKGROUND: Airag, alcoholic sour-tasting beverage, has been traditionally prepared by Mongolian nomads who naturally ferment fresh mares' milk. Biochemical and microbiological compositions of airag samples collected in Ulaanbaatar, Mongolia and physiological characteristics of isolated lactic acid bacteria were investigated. METHODS: Protein composition and biochemical composition were determined using sodium dodecyl sulfate-gel electrophoresis and high performance liquid chromatography, respectively...
2016: Journal of Animal Science and Technology
https://www.readbyqxmd.com/read/26858150/evaluation-of-peel-plate%C3%A2-ec-for-determination-of-e-coli-and-coliform-or-total-coliform-in-dairy-products
#15
Robert S Salter, Gregory W Durbin, Patrick Bird, Kiel Fisher, Erin Crowley, Yi Chen, Dorn Clark, Wayne Ziemer
Peel Plate™ EC is a low-profile plastic, 47 mm culture dish with an adhesive top that contains a dried medium with Gram-negative selective agents and with enzyme substrate indicators for β-galactosidase (coliform) and β-glucuronidase (Escherichia coli). The method provides a conventional quantitative coliform (red) and E. coli (blue/purple/black) count with simple rehydration and incubation for 24 ± 2 h at 35 ± 1°C, while providing a total coliform result, sum of E. coli, and coliform without color differential in dairy products at 32 ± 1°C for 24 ± 2 h...
January 2016: Journal of AOAC International
https://www.readbyqxmd.com/read/26850855/validation-of-the-peel-plate%C3%A2-ac-for-detection-of-total-aerobic-bacteria-in-dairy-and-nondairy-products
#16
Robert S Salter, Gregory W Durbin, Patrick Bird, Kiel Fisher, Erin Crowley, Thomas Hammack, Yi Chen, Dorn Clark, Wayne Ziemer
Peel Plate™ AC (aerobic count) is a low-profile plastic 47 mm culture dish with adhesive top that contains a dried standard plate count medium with oxidation/reduction indicator triphenyl tetrazolium chloride (TTC) that turns red with dehydrogenase enzyme activity of growing aerobic bacteria. The method provides a conventional quantitative count with simple rehydration and incubation for 48 ± 3 h at 35 ± 1°C for most food matrixes and 32 ± 1°C for 48 ± 3 h for dairy products. Dairy matrixes claimed and supported with total aerobic count data are whole milk, skim milk, chocolate milk (2% fat), light cream (20% fat), pasteurized whole goat milk, ultra-high temperature pasteurized milk, nonfat dried milk, lactose-reduced milk, strawberry milk, raw cow milk, raw goat milk, raw sheep milk, condensed skim milk, and vanilla ice cream...
January 2016: Journal of AOAC International
https://www.readbyqxmd.com/read/26635107/evaluation-of-goat-milk-as-storage-media-to-preserve-viability-of-human-periodontal-ligament-cells-in-vitro
#17
Ayça Tuba Ulusoy, Elif Kalyoncuoglu, Senay Kaya, Zafer Cavit Cehreli
BACKGROUND AND AIM: The purpose of this study was to evaluate the effectiveness of goat milk as a storage media for maintenance of periodontal ligament (PDL) cell viability of avulsed teeth and compare it with commonly used and/or investigated storage media. MATERIALS AND METHODS: PDL cells were obtained from the root surface of healthy premolars and were cultured in Eagle's maintenance medium (EMM). Cell cultures were treated with the following storage media: tap water (negative control); EMM (positive control); Hank's balanced salt solution; ultra high temperature (UHT) long-shelf-life lactose-free cow milk; UHT long-shelf-life whole cow milk; UHT long-shelf-life skimmed cow milk; UHT long-shelf-life soy milk; UHT long-shelf-life goat milk, UHT long-shelf-life follow on milk with probiotic, 20% propolis, and egg white...
August 2016: Dental Traumatology: Official Publication of International Association for Dental Traumatology
https://www.readbyqxmd.com/read/26437426/the-effects-of-leptin-on-breastfeeding-behaviour
#18
Anna M Cannon, Foteini Kakulas, Anna R Hepworth, Ching Tat Lai, Peter E Hartmann, Donna T Geddes
Breastfed infants have a reduced risk of becoming overweight and/or obese later in life. This protective effect has been partly attributed to leptin present in breastmilk. This study investigated 24-h variations of skim milk leptin and its relationship with breastmilk macronutrients and infant breastfeeding patterns. Exclusive breastfeeding mothers of term singletons (n = 19; age 10 ± 5 weeks) collected pre- and post-feed breastmilk samples for every breastfeed over a 24-h period and test-weighed their infants to determine milk intake at every breastfeed over a 24-h period...
October 2015: International Journal of Environmental Research and Public Health
https://www.readbyqxmd.com/read/26299342/encapsulation-and-subsequent-freeze-drying-of-lactobacillus-reuteri-crl-1324-for-its-potential-inclusion-in-vaginal-probiotic-formulations
#19
María Silvina Juárez Tomás, Priscilla Romina De Gregorio, María Cecilia Leccese Terraf, María Elena Fátima Nader-Macías
Probiotic formulations must include a high number of viable and active microorganisms. In this work, the survival of human vaginal Lactobacillus reuteri CRL 1324 during encapsulation, lyophilization and storage, and the activity of encapsulated and/or freeze-dried bacterial cells were evaluated. Extrusion-ionic gelation technique was applied to encapsulate L. reuteri CRL 1324, using xanthan and gellan. Encapsulated and free bacterial cells were freeze-dried with or without lactose and skim milk as lyoprotectors...
November 15, 2015: European Journal of Pharmaceutical Sciences
https://www.readbyqxmd.com/read/26298759/effect-of-soluble-calcium-and-lactose-on-limiting-flux-and-serum-protein-removal-during-skim-milk-microfiltration
#20
Michael C Adams, Emily E Hurt, David M Barbano
The tendency of calcium to promote microfiltration (MF) membrane fouling is well documented, but the role of lactose has not been studied. Milk protein concentrate that is 85% protein on a dry basis (MPC85) contains less calcium and lactose than skim milk. Our objectives were to determine the effects of skim milk soluble calcium and lactose concentrations on the limiting fluxes (LF) and serum protein (SP) removal factors of 0.1-µm ceramic graded permeability membranes. The MF was fed with 3 different milks: skim milk, liquid MPC85 that had been standardized to the protein content of skim milk with reverse osmosis water (MPC), and liquid MPC85 that had been standardized to the protein and lactose contents of skim milk with reverse osmosis water and lactose monohydrate (MPC+L)...
November 2015: Journal of Dairy Science
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