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lactose and skimmed milk

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https://www.readbyqxmd.com/read/29153522/short-communication-growth-of-dairy-isolates-of-geobacillus-thermoglucosidans-in-skim-milk-depends-on-lactose-degradation-products-supplied-by-anoxybacillus-flavithermus-as-secondary-species
#1
Y Zhao, M Kumar, M P M Caspers, M N Nierop Groot, J M B M van der Vossen, T Abee
Thermophilic bacilli such as Anoxybacillus and Geobacillus are important contaminants in dairy powder products. Remarkably, one of the common contaminants, Geobacillus thermoglucosidans, showed poor growth in skim milk, whereas significant growth of G. thermoglucosidans was observed in the presence of an Anoxybacillus flavithermus dairy isolate. In the present study, we investigated the underlying reason for this growth dependence of G. thermoglucosidans. Whole-genome sequences of 4 A. flavithermus strains and 4 G...
November 15, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/29153178/a-100-year-review-the-production-of-fluid-market-milk
#2
David M Barbano
During the first 100 years of the Journal of Dairy Science, dairy foods and dairy production dairy scientists have partnered to publish new data and research results that have fostered the development of new knowledge. This knowledge has been the underpinning of both the commercial development of the fluid milk processing industry and regulations and marketing policies for the benefit of dairy farmers, processors, and consumers. During the first 50 years, most of the focus was on producing and delivering high-quality raw milk to factories and improving the shelf life of pasteurized fluid milk...
December 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28958545/freeze-dried-capsules-prepared-from-emulsions-with-encapsulated-lactase-as-a-potential-delivery-system-to-control-lactose-hydrolysis-in-milk
#3
Yun Zhang, Qixin Zhong
The objective of this work was to study solid/oil/water (S/O/W) emulsions as delivery systems with retained lactase in milk and controlled release during in vitro digestion. Spray-dried lactase powder was suspended in anhydrous milk fat/Span® 80 emulsified by sodium caseinate and lecithin (5:1). The S/O/W emulsion had an encapsulation efficiency of 75%, a hydrodynamic diameter of 292nm, and a zeta potential of -17.37mV. Cross-linking the dialyzed emulsion with transglutaminase eliminated the detection of free lactase after freeze-drying emulsions and the addition of sodium caseinate further preserved lactase activity...
February 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/28815181/characterization-of-exopolysaccharide-produced-by-streptococcus-thermophilus-cc30
#4
Sri Lakshmi Ramya Krishna Kanamarlapudi, Sudhamani Muddada
An exopolysaccharide (EPS) producing strain CC30 was isolated from raw milk and identified as Streptococcus thermophilus with morphological and 16S sequencing analysis. The strain was shown to produce 1.95 g/L of EPS when grown in skim milk lactose medium at 30°C by increasing the viscosity of the medium. The EPS was isolated and purified, and it was shown to consist of glucose and galactose in 1 : 1 ratio, with molecular weights ranging from 58 to 180 kDa. FTIR spectroscopy indicated the EPS to have amide, hydroxyl, and carboxyl groups...
2017: BioMed Research International
https://www.readbyqxmd.com/read/28774481/streptococcus-uberis-in-vitro-biofilm-production-in-response-to-carbohydrates-and-skim-milk
#5
Silvana A Dieser, Aluminé S Fessia, Miriam P Ferrari, Claudia G Raspanti, Liliana M Odierno
Streptococcus uberis has become one of the most important environmental pathogens associated with clinical and subclinical bovine mastitis. Biofilm confers to bacteria more resistance to physical and chemical agents as well as to different mechanisms of the innate immune system. The aim of this work was to evaluate the ability of in vitro biofilm production in 32 S. uberis isolates from bovine mastitis and identified by biochemical tests and subsequently confirmed by the amplification of the pauA gene. The isolates were cultivated in TMP broth and TMP broth with the addition of 0...
July 31, 2017: Revista Argentina de Microbiología
https://www.readbyqxmd.com/read/28763964/relationships-between-surface-energy-analysis-and-functional-characteristics-of-dairy-powders
#6
Anett Kondor, Sean A Hogan
Surface energetics of demineralised whey (DMW), skimmed milk (SMP), phosphocasein (PCN) and infant milk formula (IMF) powders were determined by inverse gas chromatography (IGC). All four milk powders were amphoteric in nature with the dispersive (apolar) component of surface energy dominating the specific (polar) contribution. PCN and IMF had the highest and lowest extent of surface heterogeneity, respectively. PCN also demonstrated the poorest functional properties of the powders examined. In contrast, IMF had excellent flow and rehydration properties...
December 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28690057/effects-of-depleting-ionic-strength-on-31-p-nuclear-magnetic-resonance-spectra-of-micellar-casein-during-membrane-separation-and-diafiltration-of-skim-milk
#7
Mattia Boiani, Padraig McLoughlin, Mark A E Auty, Richard J FitzGerald, Phil M Kelly
Membrane separation processes used in the concentration and isolation of micellar casein-based milk proteins from skim milk rely on extensive permeation of its soluble serum constituents, especially lactose and minerals. Whereas extensive literature exists on how these processes influence the gross composition of milk proteins, we have little understanding of the effects of such ionic depletion on the core structural unit of micellar casein [i.e., the casein phosphate nanocluster (CPN)]. The (31)P nuclear magnetic resonance (NMR) is an analytical technique that is capable of identifying soluble and organic forms of phosphate in milk...
September 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28617599/effects-of-the-adulteration-technique-on-the-near-infrared-detection-of-melamine-in-milk-powder
#8
COMPARATIVE STUDY
Peter F Scholl, Marti Mamula Bergana, Betsy Jean Yakes, Zhuohong Xie, Steven Zbylut, Gerard Downey, Magdi Mossoba, Joseph Jablonski, Robert Magaletta, Stephen E Holroyd, Martin Buehler, Jianwei Qin, William Hurst, Joseph H LaPointe, Dean Roberts, Carol Zrybko, Andrew Mackey, Jason D Holton, Greg A Israelson, Anitra Payne, Moon S Kim, Kuanglin Chao, Jeffrey C Moore
The United States Pharmacopeial Convention has led an international collaborative project to develop a toolbox 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 near-infrared (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...
July 19, 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
#9
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
#10
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...
June 2017: Journal of Nutrition
https://www.readbyqxmd.com/read/28282925/associations-between-maternal-body-composition-and-appetite-hormones-and-macronutrients-in-human-milk
#11
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
#12
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
#13
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
#14
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
#15
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
#16
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
#17
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
#18
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
#19
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
#20
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
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