Abstract: The usefulness of weaning foods to meet the nutrient
needs of children is well recognized, and most of them are precooked
roller dried mixtures of cereal and/or legume flours which posses a
high viscosity and bulk when reconstituted. The objective of this study
was to formulate composite weaning foods using cereals, malted
legumes and vegetable powders and analyze them for nutrients,
functional properties and sensory attributes. Selected legumes (green
gram and lentil) were germinated, dried and dehulled. Roasted wheat,
rice, carrot powder and skim milk powder also were used. All the
ingredients were mixed in different proportions to get four
formulations, made into 30% slurry and dried in roller drier. The
products were analyzed for proximate principles, mineral content,
functional and sensory qualities. The results of analysis showed
following range of constituents per 100g of formulations on dry
weight basis, protein, 18.1-18.9 g ; fat, 0.78-1.36 g ; iron, 5.09-6.53
mg; calcium, 265-310 mg. The lowest water absorption capacity was
in case of wheat green gram based and the highest was in rice lentil
based sample. Overall sensory qualities of all foods were graded as
“good" and “very good" with no significant differences. The results
confirm that formulated weaning foods were nutritionally superior,
functionally appropriate and organoleptically acceptable.
Abstract: Yogurt is a coagulated milk product obtained from
the lactic acid fermentation by the action of Lactobacillus
bulgaricus and Streptococcus thermophilus. The additions of fruits
into milk may enhance the taste and the therapeutical values of milk
products. However fruits also may change the fermentation
behaviour. In this present study, the changes in physicochemical, the
peptide concentration, total phenolics content and the antioxidant
potential of yogurt upon the addition of Hylocereus polyrhizus and
Hylocereus undatus (white and red dragon fruit) were investigated.
Fruits enriched yogurt (10%, 20%, 30% w/w) were prepared and the
pH, TTA, syneresis measurement, peptide concentration, total
phenolics content and DPPH antioxidant inhibition percentage were
determined. Milk fermentation rate was enhanced in red dragon fruit
yogurt for all doses (-0.3606 - -0.4126 pH/h) while only white
dragon fruit yogurt with 20% and 30% (w/w) composition showed
increment in fermentation rate (-0.3471 - -0.3609 pH/h) compared to
plain yogurt (-0.3369pH/h). All dragon fruit enriched yogurts
generally showed lower pH readings (pH 3.95 - 4.03) compared to
plain yogurt (pH 4.05). Both fruit yogurts showed a higher lactic
acid percentage (1.14-1.23%) compared to plain yogurt (1.08%).
Significantly higher syneresis percentage (57.19 - 70.32%)
compared to plain yogurt (52.93%) were seen in all fruit enriched
yogurts. The antioxidant activity of plain yogurt (19.16%) was
enhanced by the presence of white and red dragon fruit (24.97-
45.74%). All fruit enriched yogurt showed an increment in total
phenolic content (36.44 - 64.43mg/ml) compared to plain yogurt
(20.25mg/ml). However, the addition of white and red dragon fruit
did not enhance the proteolysis of milk during fermentation.
Therefore, it could be concluded that the addition of white and red
dragon fruit into yogurt enhanced the milk fermentation rate, lactic
acid content, syneresis percentage, antioxidant activity, and total
phenolics content in yogurt.
Abstract: The influence of flakes from biologically activated
hull-less barley grain and malt extract on chemical composition of
yoghurt was studied.
Pasteurized milk, freeze-dried yoghurt culture YF-L811 (Chr.
Hansen, Denmark), flakes from biologically activated hull-less
barley grain (Latvia) and malt extract (Ilgezeem, Latvia) were used
for experiments. Yoghurt samples with and without flakes from
biologically activated hull-less barley grain and malt extract were
analyzed for content of total solids, total proteins, fats, amino acids
and riboflavin.
The addition of flakes from biologically activated hull-less barley
grain and malt extract allowed increase of nutritional value of
yoghurt samples. There was obtained the increase of total proteins
(p>0.05) and the decrease of fat (p>0.05). The presence of flakes
from biologically activated hull-less barley grain and malt extract in
yoghurt samples provided significant increase of amino acids amount
(p
Abstract: Dietary macro and micro nutrients in their respective proportion and fractions present a practical potential tool to fabricate milk constituents since cells of lactating mammary glands obtain about 80 % of milk synthesis nutrients from blood, reflecting the existence of an isotonic equilibrium between blood and milk. Diverting milk biosynthetic activities through manipulation of nutrients towards producing milk not only keeping in view its significance as natural food but also as food item which prevents or dilutes the adverse effects of some diseases (like cardiovascular problem by saturated milk fat intake) has been area of interest in the last decade. Nutritional modification / supplementation has been reported to enhance conjugated linoleic acid, fatty acid type and concentration, essential fatty acid concentration, vitamin B12& C, Se, Cu, I and Fe which are involved to counter the health threats to human well being. Synchronizing dietary nutrients aimed to modify rumen dynamics towards synthesis of nutrients or their precursors to make their drive towards formulated milk constituents presents a practical option. Formulating dietary constituents to design milk constituents will let the farmers, consumers and investors know about the real potential and profit margins associated with this enterprise. This article briefly recapitulates the ways and means to modify milk constituents keeping an eye on human health and well being issues, which allows milk to serve more than a food item.
Abstract: In Indonesia, goat milk is often consumed and
believed as anti-allergy. The objective of this research was to study
the effect of goat milk and their fractions (casein and whey)
supplementation on total serum IgE concentrations and leukocytes
count in rat sensitized with contact allergen dinitrochlorobenzene
(DNCB). Female Wistar rats 6-8 weeks old were divided into four
groups: 1) whey, 2) casein, 3) whole milk supplementation and 4)
phosphate-buffered saline/PBS (control). The results showed that
supplementation of goat milk on rats did not affects on total serum
IgE concentrations and number of leukocytes. After sensitized with
DNCB, the monocyte percentage in rats was higher (P
Abstract: Cow milk, is a product of the mammary gland and
soymilk is a beverage made from soybeans; it is the liquid that
remains after soybeans are soaked. In this research effort, we
compared nutritional parameters of this two kind milk such as total
fat, fiber, protein, minerals (Ca, Fe and P), fatty acids, carbohydrate,
lactose, water, total solids, ash, pH, acidity and calories content in
one cup (245 g). Results showed soymilk contains 4.67 grams of fat,
0.52 of fatty acids, 3.18 of fiber, 6.73 of protein, 4.43 of
carbohydrate, 0.00 of lactose, 228.51 of water, 10.40 of total solids
and 0.66 of ash, also 9.80 milligrams of Ca, 1.42 of Fe, and 120.05 of
P, 79 Kcal of calories, pH=6.74 and acidity was 0.24%. Cow milk
contains 8.15 grams of fat, 5.07 of fatty acids, 0.00 of fiber, 8.02 of
protein, 11.37 of carbohydrate, ´Çá4.27 of lactose, 214.69 of water,
12.90 of total solids, 1.75 of ash, 290.36 milligrams of Ca, 0.12 of
Fe, and 226.92 of P, 150 Kcal of calories, pH=6.90 and acidity was
0.21% . Soy milk is one of plant-based complete proteins and cow
milk is a rich source of nutrients as well. Cow milk is containing near
twice as much fat as and ten times more fatty acids do soymilk. Cow
milk contains greater amounts of mineral (except Fe) it contain more
than three hundred times the amount of Ca and nearly twice the
amount of P as does soymilk but soymilk contains more Fe (ten time
more) than does cow milk. Cow milk and soy milk contain nearly
identical amounts of protein and water and fiber is a big plus, dairy
has none. Although what we choose to drink is really a mater of
personal preference and our health objectives but looking at the
comparison, soy looks like healthier choices.
Abstract: the obligatory step during immunoglobulin and lysozyme concentration process is thermal treatment. The combination of temperature and time used in processing can affect the structure of the proteins and involve unfolding and aggregation. The aim of the present study was to evaluate the heat stability of total Igs, the particular immunoglobulin classes and lysozyme in milk. Milk samples were obtained from conventional dairy herd in Latvia. Raw milk samples were pasteurized in different regimes: 63 °C 30 min, 72 °C 15-20 s, 78 °C 15-20 s, 85 °C 15-20 s, 95 °C 15-20 s. The concentrations of Igs (IgA, IgG, IgM) and lysozyme were determined by turbodimetric method. During research was established, that activity of antimicrobial proteins decreases differently. Less concentration reduce was established in a case of lysozyme.
Abstract: The effects of irrigation with dairy factory wastewater
on soil properties were investigated at two sites that had received
irrigation for > 60 years. Two adjoining paired sites that had never
received DFE were also sampled as well as another seven fields from
a wider area around the factory. In comparison with paired sites that
had not received effluent, long-term wastewater irrigation resulted in
an increase in pH, EC, extractable P, exchangeable Na and K and
ESP. These changes were related to the use of phosphoric acid,
NaOH and KOH as cleaning agents in the factory. Soil organic C
content was unaffected by DFE irrigation but the size (microbial
biomass C and N) and activity (basal respiration) of the soil
microbial community were increased. These increases were
attributed to regular inputs of soluble C (e.g. lactose) present as milk
residues in the wastewater. Principal component analysis (PCA) of
the soils data from all 11sites confirmed that the main effects of DFE
irrigation were an increase in exchangeable Na, extractable P and
microbial biomass C, an accumulation of soluble salts and a liming
effect. PCA analysis of soil bacterial community structure, using
PCR-DGGE of 16S rDNA fragments, generally separated individual
sites from one another but did not group them according to irrigation
history. Thus, whilst the size and activity of the soil microbial
community were increased, the structure and diversity of the
bacterial community remained unaffected.
Abstract: The objective of the research was to evaluate the
hardness stability of milk pomade sweets packed in several
packaging materials (OPP, Multibarrier 60 HFP, BIALON 65
HFP, BIALON 50 HFP, ECOLEAN) by several packaging
technologies – modified atmosphere (MAP) (consisting of
30% CO2+70% N2; 30% N2+70% CO2 and 100% CO2) and
control – in air ambiance. Samples were stored at the room
temperature +21±1 °C. The studies of the samples were
carried out before packaging and after 2, 4, 6, 8, and 10
storage weeks.
Abstract: The work presented in this paper focus on Knowledge Management services enabling CSCW (Computer Supported Cooperative Work) applications to provide an appropriate adaptation to the user and the situation in which the user is working. In this paper, we explain how a knowledge management system can be designed to support users in different situations exploiting contextual data, users' preferences, and profiles of involved artifacts (e.g., documents, multimedia files, mockups...). The presented work roots in the experience we had in the MILK project and early steps made in the MAIS project.
Abstract: Ten lactating multiparous Holstein cows were used in
a cross-over design with two dietary treatments and 28-d periods
(with 14 d as an adaptation) to study the effect of restaurant fat on
milk production and composition. Each cow was offered 14.7 kg
DM /d of the basal concentrate diet based on barley and corn (crude
protein = 17.7%, neutral detergent fiber = 23.5%, and acid detergent
fiber = 5.8% of dry matter) with free access to alfalfa. Dietary
treatments were arranged as supplying each cow with 0 (CONTROL)
or 150 g/day (RF) of restaurant fat. Supplemental RF did not
significantly (P > 0.25) affect milk yield, composition, and
composition yields, except for milk fat contents. Milk fat contents
were depressed (P < 0.05) with supplemental RF. Our results indicate
that RF could depress milk fat without affecting milk yield and that
the depression in milk fat in response to RF precedes the depression
in milk yield.
Abstract: Yogurts are prepared by fermenting milk with bacterial cultures consisting of a mixture of Streptococcus ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. The main aim of this investigation was to develop a majority goat yogurt, with the addition of sheep milk in order to have a final product with good physicochemical quality properties and sensorial attributes. Four types of yogurts were prepared presenting the following proportion of goat and sheep milk respectively: C100 – 100%; C80 – 80%/20%; C60 – 60%/40%; C50 – 50%/50%. The goat milk was from the Serrana Jarmelista breed and the sheep milk from the Serra da Estrela breed. The inclusion of sheep milk improved attractiveness to consumers, and it also improved the nutritional value of the product, mainly the fatty acid and mineral contents. The C50 yogurt was preferred by 28% of the panellists, followed by the C100 with 16% and the commercial cow yogurt was 40% of preferences.
Abstract: Sixteen female Holstein calves allocated in three
treatments including: 1: control, 2: fed raw fiber concentrate (RFC)
for 45 days and 3: fed RFC for 90 days. RFC supplement (Vitacel®
200) was added to milk immediately before feeding (10 g/L milk).
Withers height and body weights of calves were measured monthly.
Individual dry matter intake was recorded daily. Blood samples were
taken monthly. The result showed that calves consumed RFC had
significantly greater weaning and final body weight. Treatment effect
on dry matter intake was not significant (p>0.05). Calves fed RFC
had better feed efficiency. Withers height of calves fed RFC were
taller than the control group (p
Abstract: The study of the fouling deposition of pink guava
juice (PGJ) is relatively new research compared to milk fouling
deposit. In this work, a new experimental set-up was developed to
imitate the fouling formation in heat exchanger, namely a continuous
flow experimental set-up heat exchanger. The new experimental setup
was operated under industrial pasteurization temperature of PGJ,
which was at 93°C. While the flow rate and pasteurization period
were based on the experimental capacity, which were 0.5 and 1
liter/min for the flow rate and the pasteurization period was set for 1
hour. Characterization of the fouling deposit was determined by
using various methods. Microstructure of the deposits was carried
out using ESEM. Proximate analyses were performed to determine
the composition of moisture, fat, protein, fiber, ash and carbohydrate
content. A study on the hardness and stickiness of the fouling deposit
was done using a texture analyzer. The presence of seedstone in pink
guava juice was also analyzed using a particle analyzer. The findings
shown that seedstone from pink guava juice ranging from 168 to
200μm and carbohydrate was found to be a major composition
(47.7% of fouling deposit consists of carbohydrate). Comparison
between the hardness and stickiness of the deposits at two different
flow rates showed that fouling deposits were harder and denser at
higher flow rate. Findings from this work provide basis knowledge
for further study on fouling and cleaning of PGJ.
Abstract: The increasing interest in plant sterol enriched foods
is due to the fact that they reduce blood cholesterol concentrations
without adverse side effects. In this context, enriched foods with
phytosterols may be helpful in protecting population against
atherosclerosis and cardiovascular diseases. The aim of the present
work was to evaluate in a population of Viseu, Portugal, the
consumption habits low-fat, plant sterol-enriched yoghurt. For this
study, 577 inquiries were made and the sample was randomly
selected for people shopping in various supermarkets. The
preliminary results showed that the biggest consumers of these
products were women aged 45 to 65 years old. Most of the people
who claimed to buy these products consumed them once a day. Also,
most of the consumers under antidyslipidemic therapeutics noticed
positive effects on hypercholesterolemia.
Abstract: The experiment was then conducted to investigate the
effect of cassava peel addition in the concentrate on the performance
of lactating dairy cows. Twenty four Holstein Friesian crossbred
(>87.5% Holstein Friesian) lactating dairy cows in mid lactation;
averaging 12.2+2.1 kg of milk, 119+45 days in milk, 44.1+6.2
months old and 449+33 kg live weight, were stratified for milk yield,
days in milk, age, stage of lactation and body weight, and then
randomly allocated to three treatment groups. The first, second and
third groups were fed concentrates containing the respective cassava
peel, 0, 20 and 40%. All cows were fed ad libitum corn silage and
freely access to clean water. Dry matter intake, 4%FCM, milk
composition and body weight change were affected (P
Abstract: The purpose of this study was to study postpartum breastfeeding mothers to determine the impact their psychosocial and spiritual dimensions play in promoting full-term (6 month duration) breastfeeding of their infants. Purposive and snowball sampling methods were used to identify and recruit the study's participants. A total of 23 postpartum mothers, who were breastfeeding within 6 weeks after giving birth, participated in this study. In-depth interviews combined with observations, participant focus groups, and ethnographic records were used for data collection. The Data were then analyzed using content analysis and typology. The results of this study illustrated that postpartum mothers experienced fear and worry that they would lack support from their spouse, family and peers, and that their infant would not get enough milk It was found that the main barrier mothers faced in breastfeeding to full-term was the difficulty of continuing to breastfeed when returning to work. 81.82% of the primiparous mothers and 91.67% of the non-primiparous mothers were able to breastfeed for the desired full-term of 6 months. Factors found to be related to breastfeeding for six months included 1) belief and faith in breastfeeding, 2) support from spouse and family members, 3) counseling from public health nurses and friends. The sample also provided evidence that religious principles such as tolerance, effort, love, and compassion to their infant, and positive thinking, were used in solving their physical, mental and spiritual problems.
Abstract: Exclusive breastfeeding is the feeding of a baby on no other milk apart from breast milk. Exclusive breastfeeding during the first 6 months of life is very important as it supports optimal growth and development during infancy and reduces the risk of obliterating diseases and problems. Moreover, it helps to reduce the incidence and/or severity of diarrhea, lower respiratory infection and urinary tract infection. In this paper, we make a survey of the factors that influence exclusive breastfeeding and use two dispersed statistical models to analyze data. The models are the Generalized Poisson regression model and the Com-Poisson regression models.
Abstract: The extract of milk thistle contains a mix of flavonolignans termed silymarine.. In order to analysis influence of growth regulators, genotype, explant and subculture on the accumulation of flavonolignans, a study was carried out by using two genotype (Budakalszi and Noor abad moghan cultivars), cotyledon and hypocotyle explants, solid media of MS supplemented by different combinations of two growth regulators; Kinetin (0.1, 1 mg/l) and 2,4-D (1, 2 mg/l). Seeds of the plant were germinated in MS media whitout growth regulators in growth chamber at 26°C and darkness condition. In order to callus induction, the culture media was supplemented whit different concentrations of 2,4-D and kinetin. Calli obtained from explants were sub-cultured four times into the fresh media of the first experiment. flavonoides was extracted from calli in four subcultures. The flavonoid components were determined by high- performance liquid choromatography (HPLC) and separated into Taxifolin, Silydianin+Silychristin, Silybin A+B and Isosilybin A+B. Results showed that with increasing callus age, increased accumulation of silybin A+B, but reduced Isosilybin A+B content. Highest accumulation of Taxifolin was observed at first calli. Calli produced from cotyledon explant of Budakalszi cultivar were superior for Silybin A+B, where calli from hypocotyl explant produced higher amount of Taxifolin and Silydianin+Silychristin. The best cultivar for Silymarin production in this study was Budakalszi cultivar. High amount of SBN A+B and TXF were obtained from hypocotil explant.
Abstract: The paper presents a part of the results obtained in a
complex research project on Romanian Grey Steppe breed, owner of
some remarkable qualities such as hardiness, longevity, adaptability,
special resistance to ban weather and diseases and included in the
genetic fund (G.D. no. 822/2008.) from Romania.
Following the researches effectuated, we identified alleles of six
loci, codifying the six types of major milk proteins: alpha-casein S1
(α S1-cz); beta-casein (β-cz); kappa-casein (K-cz); beta-lactoglobulin
(β-lg); alpha-lactalbumin (α-la) and alpha-casein S2 (α S2-cz). In
system αS1-cz allele αs1-Cn B has the highest frequency (0.700), in
system β-cz allele β-Cn A2 ( 0.550 ), in system K-cz allele k-CnA2 (
0.583 ) and heterozygote genotype AB ( 0.416 ) and BB (0.375), in
system β-lg allele β-lgA1 has the highest frequency (0.542 ) and
heterozygote genotype AB ( 0.500 ), in system α-la there is
monomorphism for allele α-la B and similarly in system αS2-cz for
allele αs2-Cn A.
The milk analysis by the isoelectric focalization technique (I.E.F.)
allowed the identification of a new allele for locus αS1-casein, for two
of the individuals under analysis, namely allele called αS1-casein
IRV. When experiments were repeated, we noticed that this is not a
proteolysis band and it really was a new allele that has not been
registered in the specialized literature so far. We identified two
heterozygote individuals, carriers of this allele, namely: BIRV and
CIRV. This discovery is extremely important if focus is laid on the
national genetic patrimony.