Buttermilk Research Articles

Validation of a short qualitative food frequency list used in several German large scale surveys.

Our study aimed to test the validity of a short, qualitative food frequency list (FFL) used in several German large scale surveys. In the surveys of the MONICA project Augsburg, the FFL was used in randomly selected adults. In 1984/85, a dietary survey with 7-day records (DR) was conducted within the subsample of men aged 45 to 64 (response 70%). The 899 DR were used to validate the FFL. Mean weekly food intake frequency and mean daily food intake were compared and Spearman rank order correlation coefficients and classification into tertiles with values of the statistic Kappa were calculated. Spearman correlations range between 0.15 for the item "Other sweets (candies, compote)" and 0.60 for the items "Curds, yoghurt, sour milk", "Milk including butter milk" and "Mineral water"; values for statistic Kappa vary between 0.04 ("White bread, brown bread, crispbread") and 0.41 ("Flaked oats, muesli, cornflakes" and "milk including butter milk"). With the exception of two items, FFL data can be used for analysis on group level. Analysis on individual level should be done with caution. It seems, as if some food groups are generally easier to ask for in FFL than others.

Diminishing regional contrasts? The East–West-divide in health behaviour among Finnish adolescents

We studied whether differences in health behaviour between Eastern and Western Finland have changed between 1977 and 1993 and whether adjusting for socio-economic characteristics changes the relationship between region and health behaviour. The Adolescent Health and Lifestyle Survey data have been collected biannually by mailed questionnaires from nationally representative samples of 16- and 18-year-olds ( n=27 785). The response rate varied from 79 to 83% by year. According to logistic regression analyses, smoking and physical activity were as prevalent and changes over time similar in both regions. In alcohol, high fat milk and female butter use the East–West-difference persisted over time. Regional differences were mainly explained by socio-economic variation between the two regions.

Phospholipid-rich butter milk decreases the gastro-intestinal survival and translocation of listeria in rats

Metabolites of phospholipids possess powerful biologic activity towards prokaryotic cells. For instance, they may cause surfactant-induced lysis of cells. Gram-positive bacteria are sensitive to the lyric action of surfactants. In this study we, therefore, investigated the effect of dietary phospholipids on the Gram-positive food-borne pathogen Listeria monocytogenes. Methods: The listericidal effect of lecithin and lysolecithin was tested in vitro by culturing techniques. In addition, male Wistar rats were fed purified diets based on lactase-treated skim milk powder (1.7 lamol phospholipids/g diet) or sweet butter milk powder (10.4 pmol phospholipids/g diet). After adaptation to these diets, animals were orally infected with 4 x 109 CFU Listeria monocytogenes 4B. Results: Lysolecithin, in contrast to lecithin, inhibited growth of Listeria in vitro. Infection parameters in vivo are summarized in the table (* P < 0.05).

Buttermilk Based Cobalt Phthalocyanine Dispersed Ferricyanide Mediated Amperometric Biosensor for the Determination of Xanthine

A tissue-based amperometric biosensor for xanthine determination has been developed. The biosensor uses a carbon paste electrode (CPE) which contains buttermilk (BTM) as source of xanthine oxidase (XOD) (EC.1.1.3.2.2.) and cobalt phthalocyanine (CoPc) as mediator. The system is also mediated with ferricyanide in solution to obtain a double-mediated biosensor. The effect of various variables upon the response was studied. Linearity was observed over the concentration range of 1–15 mM xanthine. The optimum operational pH range for the electrode is 8.0–9.0. Reproducibility was studied and a relative standard deviation (rsd) of 10.26 % was found. After 60 days the normalized response of the BTM-modified electrode was 60 % of the first day.

Effect of naked oats in the dairy cow’s diet on the oxidative stability of the milk fat

Oxidative stability of milk fats from cows offered naked oats- and barley-based diets were compared in shelf-life tests using the Schaal Oven Test at 63°C, and determination of peroxide and thiobarbituric acid values. Milk fat from cows offered the diet containing naked oats, although containing a higher proportion of monounsaturated fatty acids, had a significantly longer oxidation induction period (13 days) than milk fat from cows offered the control (barley-based) diet (9 days). However, sensory testing of the milk fats indicated that a perceptible odour difference was apparent between stored (63°C) and unstored milk fats after 3 days of storage irrespective of the diet fed. It is possible that the odours perceived may have originated from the cows' diets or from hydrolytic rancidity reactions. The difficulties of relating chemical and sensory testing of the oxidative deterioration of milk fat or butter are underlined. © 1998 SCI.

New Cleanup Procedure for Determining Polychlorinated Dibenzo-P-Dioxins and Dibenzofurans in Lipophilic Matrices

A new cleanup procedure for determining polychlorinated dibenzo-p-dioxins (PCDDs) and dibenzofurans (PCDFs) in naturally occurring adipose matrices is suggested. The procedure can be used for analyzing butter, human and cow's milk, eggs, and meat. Quality of sample purification is better than that in the standard procedure, and the recovery of PCDD and PCDF internal standards is within the range 50–80%. The time it takes for sample preparation is shortened, and the consumption of solvents and sorbents is decreased. The FAS-MD activated carbon, which was especially prepared for the extraction of dioxins and related compounds, was used in this work.

Salmonella Detection in Dried Milk Products by Motility Enrichment on Modified Semisolid Rappaport-Vassiliadis Medium: Collaborative Study

A collaborative study involving 19 laboratories was performed to validate motility enrichment on modified semisolid Rappaport-Vassiliadis (MSRV) medium for rapid detection of motile Salmonella in dried milk products. The MSRV method was compared with the AOAC culture method for detection of Salmonella in nonfat milk powder, whole milk powder, whey powder, casein powder, and butter milk powder. Samples were artificially inoculated with Salmonella at 2 levels of contamination. Uninoculated control samples were included for each type of product. The sensitivity rates were 100% for the MSRV method and 99.0% for the AOAC culture method, while the specificity rate was 100.0% for both methods. Only for the samples of whey powder, which were inoculated with H2S negative S. tennessee, was there a significant difference in the proportion of samples positive by MSRV and the culture procedure. The MSRV method for detection of motile Salmonella in dried milk products has been adopted first action by AOAC INTERNATIONAL.

Fly in the Buttermilk.

Fly in the Buttermilk.

A Model of Dairy Product Inventory Behavior

This article tests the hypothesis that inventory behavior for American cheese, butter, and nonfat dry milk is consistent with dynamic cost minimization by dairy manufacturers. Results indicate that firms choose their dairy product inventories so as to minimize quadratic output and inventory carrying costs, subject to autoregressive cost shocks. There appears to be relatively rapid adjustment of commercial dairy product stocks to desired levels, with 95 percent of that adjustment taking place within six months.

Occurrence of iron deficiency in growing cattle.

Occurrence of iron (Fe) deficiency anaemia was investigated in 33 farms in 443 veal calves (group VC; 83% males and 17% females) fed whole, defatted or butter milk or milk powder without or with supplements and in 72 age- and weight-matched bull calves (group BC) fed roughage, concentrates with mineral and vitamin supplements. In group VC plasma Fe concentration was much more frequently decreased and total iron binding capacity was much more frequently increased than in group BC. In group VC haemoglobin concentration (Hb), packed cell volume (PCV) and red blood cell number (RBC) in 18, 23 and 3%, respectively, of calves were below--2SD of the mean of reference values (Hb: 105 +/- 14 g/l, PCV: 0.28 +/- 0.04 l/l, RBC: 8.2 +/- 1.0 T/l [means +/- 2 SD]), shown in another study to remain stable throughout the growth period when veal calves were fed 52 mg Fe/kg milk replacer. In contrast, in calves of group RC only 3% of Hb values, 3% of PCV and 1% of RBC were below reference values. Fe deficiency anaemia is therefore a rather frequent problem in veal calves, but not in young bulls, fed roughage, concentrates and mineral/vitamin supplements.

Coagulation of buffaloe's milk and resultant Domiati cheese characteristics as affected by salting and replacement with sour cream butter milk

AbstractThe action of rennet on buffaloe's milk replaced by 5, 10 or 15% of sour cream butter milk salted by either 6 or 10% before renneting or after the rennet action was studied as the non protein nitrogen (NPN) content. Buffaloe's milk without replacement of butter milk was taken as a control. Results revealed that addition of salt to milk before renneting inhibited the rennet action and consequently increased the coagulation time. The inhibition increased with the increase in the salting percent. In contrast, replacement of buffaloe's milk by sour cream butter milk enhanced the rennet action and shortened the coagulation time compared with the control. This effect was increased proportionally by the increase in sour cream butter milk. Enhanced protein breakdown, slightly higher accumulation of free fatty acids and good quality were observed in Domiati cheese treated with sour cream butter milk compared with the control. This effect was pronounced in case of 15% sour cream butter milk.

Ensiling of cattle waste with desert grass Lasiurus sindicus, millet ( Pennisetum typhoides) straw, additives and starter culture

Ensiling of cattle waste with Lasiurus sindicus, and millet straw was studied in laboratory silos using three different treatments. Urea and molasses (1.5% and 10% respectively on a dry matter (DM) basis) were added in the first two treatments while a starter culture of homofermentative lactobacilli (18 × 10 6 cells ml −1) in the form of butter milk (6% on DM basis) was added in the third treatment. pH reduction (6.6-4.5) was observed within the first week of fermentation, but a good-quality silage (pH 4.2 and lactic acid 4–6%) was produced after 10 days of ensiling, in treatment with urea, molasses and starter culture. Additives and starter culture showed a positive role also in early production of lactic acid, decreased sugar utilisation and reduction in microbial load by abolishing coliforms and salmonella within 20 days and reducing the clostridial population to a safer level.

Composition and Flavor of Milk and Butter from Cows Fed Unsaturated Dietary Fat and Receiving Bovine Somatotropin

Composition and flavor of milk and butter were evaluated from cows divided into four treatments including a control, control with bST, added dietary fat from sunflower seeds with bST, or added dietary fat from safflower seeds with bST. Feeding added unsaturated dietary fat resulted in lower concentrations of short-and medium-chain and higher concentrations of long-chain fatty acids in milk fat and butter. Milk fat unsaturated fatty acid concentrations were 25.0, 28.4, 39.6, and 37.9%, and butter unsaturated fatty acid concentrations were 23.0.26.9, 37.8, and 36.2% for control, control with bST, sunflower seeds with bST, and safflower seeds with bST, respectively. Sensory evaluations indicated that butters from the bST with sunflower seed and bST with safflower seed treatments were equal or superior in flavor to the control butter. Milk from cows receiving bST or fed added unsaturated dietary fat and receiving bST was no more susceptible to oxidized off-flavors than control milk. Butters from sunflower seed and safflower seed treatments with bST contained higher concentrations of unsaturated fatty acids, were softer at 4 and 20°C, and possessed acceptable flavor and processing characteristics compared with butters from control and control with bST.

The dynamic nature of zinc availability from foods in vivo

This paper presents a review of data from animal experiments demonstrating that the relative availability of zinc from foods is affected by an interaction between the source and amount of zinc consumed. Zinc availability from foods was determined by whole body counting after feeding 65Zn-labeled meals containing varying amounts of zinc. Relative to availability from zinc chloride, zinc availability from foods such as chicken, milk, and peanut butter was greater when determined using 98 rather than 16 micrograms zinc in the meal. In rats fed the higher dose of zinc, there were greater differences in zinc availability among the 15 foods studied, and zinc availability was greater from some foods than from zinc chloride. After an in vitro enzymatic digestion, neither zinc solubility nor the partitioning of zinc between low and high molecular weight substances was useful for predicting zinc availability in vivo. These data indicate that zinc availability from food is not a constant proportion of availability from a zinc salt. In view of the dynamic nature of zinc availability in vivo, the inability to accurately simulate different physiological responses to varying quantities of certain foods may limit the usefulness of in vitro methods.

Characteristics of Milk and Butter from Cows Fed Sunflower Seeds

Composition of milk and butter was evaluated from cows fed either control or experimental diets containing added fat of partially unsaturated fatty acid composition. The control diet concentrate mix consisted mainly of corn and soybean meal. The two experimental diets substituted either 20% high oleic sunflower seeds (>79% of fatty acids as oleic acid) or 20% regular sunflower seeds (>67% of fatty acids as linoleic acid) for part of the corn and soybean meal in the concentrate mix. Feeding lactating dairy cattle sunflower seeds resulted in lower concentrations of short and medium chain and higher concentrations of long-chain fatty acids in milk fat and butter. Milk unsaturated fatty acid concentrations were (28.9, 38.8, 45.6%), and butter unsaturated fatty acid concentrations were (29.6, 38.1, 44.3%) for control, high oleic sunflower seed, and regular sunflower seed treatment milk, respectively. Organoleptic evaluation indicated the high oleic sunflower seed and regular sunflower seed treatment butters were equal or superior in flavor to the control butter. The high oleic sunflower seed and regular sunflower seed treatment butters were softer, more unsaturated, and exhibited acceptable flavor, manufacturing, and storage characteristics.

Socio‐demographic differences in fat and sugar consumption patterns among Finnish adolescents

A representative sample (response rate 83%) of 3734 Finnish adolescents was surveyed on health habits by a mailed questionnaire in 1983. Questions included use of different milk types, butter, margarine, sweet pastry, coffee sugar, coffee, sweetened yogurt, candies and soft drinks. Food consumption patterns were analysed by age, sex, place of residence (rural/urban) and father's occupation and education using logistic regression analysis. Father's socio‐ecnomic status (SES) had a strong effect on the use of margarine, butter, high and low fat milks, and sweet pastry; age affected coffee, sweets and sweetened yoghurt; and sex affected coffee sugar and soft drinks. Children of farmers and lower socio‐ecnomic groups used high‐fat milk, butter and sweet pastry more often than those of white‐collar families. SES effect was stronger among the younger age groups. Coffee and soft drink usage increased by age, sweetened yogurt decreased, whereas use of candies was highest around age 15. Girls, especially in the ol...

Turners and Burners: The Folk Potters of North Carolina

This richly illustrated portrait of North Carolina's pottery traditions tells the story of the generations of turners and burners whose creations are much admired for their strength and beauty. Perhaps no other state possesses such an active and extensive ceramic heritage, and one that is entirely continuous. This book is an attempt to understand both the past and the present, the now largely vanished world of the folk potter and the continuing achievements of his descendants. It is a tribute that is long overdue. From the middle of the eighteenth century through the second quarter of the twentieth century, folk potters in North Carolina produced thousands of pieces of earthenware and stoneware -- sturdy, simple, indispensable forms like jars and jugs, milk crocks and butter churns, pitchers and dishes, ring jugs and flowerpots. Their wares were familiar and everyday, not innovative or unusual, because they were shaped through generations of use for specific functions. The utilitarian forms were so commonplace and embedded in daily life that few individuals documented the craft. Turners and Burners is the first book to chronicle these pottery traditions, with close attention to distinct regional and temporal patterns and the major families involved. It explores in detail the traditional technologies used, from the foot-powered treadle wheel to the wood-fired groundhog kiln. Terry Zug became interested in North Carolina pottery in 1969 shortly after moving to Chapel Hill. In 1974 he began documenting the craft and traveled throughout the state recording the reminiscences of potters, former potters, and members of potters' families who recalled the old craft in remarkable detail. He systematically photographed and cataloged old pots, located early shop sites, and carefully recorded the remaining waster dumps of broken shards and decaying equipment. His primary source, however, was the potters themselves. Their tape-recorded interviews provide an insider's view of their world and reveal the powerful underlying logic and autonomy of their craft.

Effect of Temperature and Fermentation Time on Phytic Acid and Polyphenol Content of Rabadi— A Fermented Pearl Millet Food

ABSTRACTRnbadi was prepared by fermenting a mixture of pearl millet flour and butter milk for three periods of time (3, 6 and 9 hr) at four temperatures (35°, 40°, 45° and 50°C). Temperature had little influence on degradation of either phytic acid or polyphenol content. At all temperatures the phytic acid and polyphenol content decreased with an increase in fermentation time. Nine hour fermentation resulted in maximum reduction of phytic acid (27–30%) as well as total polyphenols (1–12%) at all temperatures. Phytic acid was reduced to a greater extent than polyphenols.

The Use Of Hplc To Separate Triglycerides In Confectionery Fats Using Ultra Violet Detection

Abstract The triglycerides of confectionery fats have been separated by reverse phase HPLC using mixtures of either acetonitrile and tetrahydrofuran or acetonitrile and methyl tertiary butyl ether using UV detection at 237 nanometres. The method has been applied to samples of cocoa butter, cocoa butter equivalents, milk fat and other vegetable fats. The fat from a milk chocolate has been separated by the above system.

Nutritionally economic foods

could be purchased for $1.00. The number of nutrients present at greater than 100070 of the USRDA and 50% of the USRDA are listed as well as a nutrient-cost ratio and the four highest nutrients in each food item (excluding phosphorus). Many people today do not need to con­ sider the caloric value of foods purchased but rather need to know inexpensive sources of nutrients. Independent of the energy contribution or number of servings (columns 6 and 7 of Table 1), beef liver, fresh potatoes, brown rice, wheat germ, whole, lowfat, or nonfat milk, eggs, and peanut butter are the foods supplying the most nutrients per dollar spent at both levels of the USRDA.