Color Of Milk Research Articles

ZYOFIELD: Alat pasteurisasi fermentasi berbasis teknologi pulsed electric field sistem fuzzy logic dalam pengolahan yoghurt

Yogurt is a fresh and healthful fermented milk drink. This drink is made by a pasteurization process to eliminate pathogen bacteria in milk. The process was followed by a fermentation process with the help of Streptococcus thermophilus and Lactobacillus bulgaricus bacteria. The conventional pasteurization and fermentation process take a relatively long time, where the pasteurization process takes 15 minutes and the fermentation process takes 48 hours. In addition to the long process, the thermal pasteurization process can decrease the taste, color, and nutritional content of milk. The purpose of this research is to create a tool that can speed up the manufacture of yogurt without reducing the nutritional content of milk. ZYOFIELD is a tool that combines a Pulsed electric field (PEF) with an automatic fermentation system. PEF becomes a new method of milk pasteurization without the addition of heat, where the process temperature is 25o C so it may not reduce the important content in milk. This method utilizes an electric shock with a voltage of 20-80 kV to inactivate the pathogen bacteria within a short time of 5 minutes. ZYOFIELD is integrated with a controlled fermentation system where the fermentation temperature is maintained at 40-45° C, where at this temperature the fermentation process becomes optimum for 6 hours. The temperature on the fermentor is controlled by a fuzzy logic intelligent control system to regulate the temperature of the fermentation.

Colorimetry of dairy products

Reflectance colorimetry was investigated to measure the colour of whole (WMP) and skim milk (SKMP) powders, infant formulas (IF), an adult nutritional product (ANP), unsalted (USB) and salted (SB) butters. The colorimeter gave precise results and was cost effective, illustrating the benefits of the adoption of a colorimeter rather than the current practice of using reference charts and powders. New Zealand dairy products are yellower compared with other dairy products because of their relatively high naturally occurring β-carotene content.

Concentrations of retinol and carotenoids in Jersey milk during different seasons and possible application of the colour parameter as an indicator of milk carotenoid content

The aim of this study was to determine concentrations of retinol, β-carotene, lutein and zeaxanthin in Jersey milk during different seasons and their correlation with milk colour parameters. During a sixmonths period the Jersey cows (n=77) were kept free-stall and fed with total mixed ratio (TMR; farm season), for the next three months the cows were kept for four hours on pasture and the rest of the day free-stall fed with TMR (transition season), and for the remaining three months they were kept predominantly on pasture (grazing season). A bulk milk samples (200 mL) were collected during the last week of each month in the period between May 2018 and April 2019. Retinol and carotenoids concentrations in cow milk were quantified using high performance liquid chromatography, while milk chemical composition was analysed by a MilkoScan FT 120 infra-red analyser. The season significantly (P<0.05) affected chemical composition of milk, and the highest (P<0.05) content of milk fat, protein and non-fat dry matter was found during the farm season. Retinol, β-carotene, lutein and zeaxanthin concentrations (μg/100 mL) were as follows: 2.56±0.29, 4.15±0.27, 4.43±0.40 and 0.97±0.04. Lutein and retinol concentrations in Jersey milk were affected (P<0.05) by the season. The highest lutein concentration was found during the grazing season, while the farm season yielded the highest retinol concentration. Moderate and positive correlations (P<0.05) were found between β-carotene and lutein concentrations and colour parameter b*, resulting in a more intense yellow colour i.e. high values of colour parameter b*. The obtained results suggest that milk colour could be used to estimate carotenoid concentrations in milk.

Development and optimization of dynamic gelatin/chitosan nanoparticles incorporated with blueberry anthocyanins for milk freshness monitoring

In this study, we prepared gelatin and chitosan as wall materials, and composites with a controlled release capability in a weak acidic environment were synthesized for loading and protecting anthocyanins. Fourier-transform infrared spectroscopy and scanning electron microscopy were used to assess the properties of the nanoparticles. The loading efficiencies and oxidation resistances of the proposed substances were measured. Under optimal conditions, the anthocyanins exhibited a loading efficiency of 83.81 %, and suitable long-term storage capacity at room temperature with a retention rate of ∼50 % after 15 d. When the nanoparticles were used for detecting the milk freshness, spoiled milk exhibited a reddish color, whereas the color of fresh milk did not change. Moreover, these nanoparticles exhibited a stable chroma in milk for 0–16 h. Therefore, the proposed pH responsive nanoparticles can provide a possibility for the dynamic monitoring of milk quality changes, or provide some reference value for future related research.

Relating the tribo-rheological properties of chocolate flavoured milk to temporal aspects of texture

The effect of four different hydrocolloids (gelatin, κ-carrageenan, low methoxy pectin and curdlan) and different casein to whey protein isolate (WPI) ratios (80:20, 50:50 and 20:80) on the oral perception, rheology, tribology and colour of chocolate milk were investigated. Decreasing casein to WPI ratio and hydrocolloid addition both increased the viscosity and lubrication properties of chocolate milk. Additionally, the lubrication property of chocolate milk slightly increased with the addition of saliva (1:4), and saliva played an important role in the viscosity. Temporal Dominance of Sensations data obtained from a trained panel showed that powderiness, thickness, and creaminess were the most perceptible attributes at the start of consumption for chocolate milk, while residual coating and astringency appeared later during oral processing. The addition of hydrocolloids decreased powderiness perception in the early stage of chocolate milk consumption, increased the perception of thickness/creaminess, and delayed the residual coating sensation.

Chemical and Organoleptic Properties of Some Dairy Products Supplemented with Various Concentration of Propolis: A Preliminary Study

This study was conducted to evaluate the chemical and organoleptic properties of some dairy products supplemented with different concentrations of propolis (0%, 0.5%, 1.0%, 1.5%, and 2.0%). There was no significant difference between pH values of the treated and control groups. All samples were tested using 20 evaluators divided in five categories. Compared to the control, the best organoleptic test results were obtained for market milk, yoghurt, and Kefir supplemented with 0.5% propolis. Statistical difference was observed in the taste, flavor, color, texture, and overall acceptability of market milk, yoghurt, and Kefir between the treated and control groups (p<0.05). However, as propolis has a strong aromatic flavor, it should be supplemented in small amounts, so as not to affect the organoleptic properties of the product. In conclusion, this study provides useful information for the development of functional dairy products using propolis.

Using multivariate analysis to explore the relationships between color, composition, hygienic quality, and coagulation of milk from Manchega sheep

This study explores the relationships between composition, hygienic quality, and color values of milk to evaluate whether colorimetry could be used as a valid predictor of the quality of raw milk and its coagulation. For this purpose, we performed analyses in 1,200 individual samples of Manchega sheep milk from 4 flocks from the region of Castilla-La Mancha, Spain. Based on the measured variables, we determined the differences and similarities between coagulating and noncoagulating samples using discriminant analysis techniques. The variables with a higher discriminant ability were lactose content, somatic cell score, pH, and the color values lightness (L*) and red/green value (a*). The model based on color values showed a predictive ability similar to that found in the model based on milk composition and hygienic quality. Canonical correlation analysis allowed us to explore the relationships between both sets of variables. Canonical correlations for the first and second pair of canonical values were 0.794 and 0.438, respectively. Both values were significant and represented 92.82% of the observed variability. The correlation structure showed that color values had a strong correlation with fat and protein content and with total solids, and they had a weak correlation with lactose content and somatic cell score. The 2 first combinations of standardized canonical variability could be considered a predictable measure of the composition and, to a lesser extent, the hygiene of milk. Measurement of color values could be a rapid and effective means of supplementing standard analyses when determining the coagulation ability of Manchega sheep milk.

Influence of Lactation Order and Lactation Stage on Physico-Chemical Properties of Pantja Goat Milk

Goat is a versatile animal having short generation interval with lower investment cost and higher prolificacy. The present study was carried out at Goat farm, LPM, GBPUAT, Pantnagar. During the entire study the fresh milk samples of Pantja goats were taken according to lactation order and stage viz., 1st (Upto 30 days), 2nd (31 to 60 days) and 3rd (above 61 days) stage of lactation were analyzed for physico-chemical properties. The values of milk composition were significantly affected by lactation order and stage of lactation and their interaction. The color of Pantja goat milk was perfectly white in all the lactation order and lactation stages. The specific gravity and boiling point of milk increased significantly from 1st to 3rd lactation order and with advancement of lactation stage. The milk composition; fat, protein, total solids, solids not fat, total ash and chemical properties viz.titratable acidity of milk was increased significantly in advanced lactation order and stage of lactation except, pH, water and carbohydrate which showed a declining trend

Color Stability of Fermented Mare's Milk and a Fermented Beverage from Cow's Milk Adapted to Mare's Milk Composition.

Color is important for the consumer when making a purchase decision. Mare’s milk and, thus, fermented mare’s milk is little known to consumers. Thus, it is worth presenting research showing the extent of color change during the production and storage of mare’s milk. Herein, we examined the range of color changes in mare’s milk and cow’s milks adapted to mare’s milk composition. These samples were further fermented and stored for 3 weeks at 5 ± 1 °C. Starter cultures containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus were used for fermentation. Mare’s milk reached the required pH of 4.5 during fermentation faster (255 min) than cow’s milk (300 min). After fermentation, mare’s milk compared to cow’s milk and adapted cow’s milk had lower titratable acidity (0.75%) and firmness (145. 6 |(g∙s)|). The water holding capacity (95.6%) and number of Lactobacillus (7.71 log CFU/mL) and Streptocococcus (7.20 log CFU/mL) in mare’s and other’s milks were the same. Mare’s milk was furthest from the ideal white (WI) color, with its chrome (C*) being 1.5-times larger than cow’s milk. However, fermented mare’s milk was darker than the fermented adapted milk and cow’s milk by 36% and 58%, respectively. Storage caused a decrease in the WI, C*, and yellowness index (YI). The fermented mare’s milk color stability during production and storage was less than that of fermented cow’s milk. After 3 weeks storage, it was observed that the titratable acidity increased to 1.05%, and the pH decreased to 4.3 in fermented mare’s milk. The water holding capacity decreased but was still higher compared to fermented cow’s milk.

Inhibition of Cronobacter sakazakii in reconstituted infant formula using triglycerol monolaurate and its effect on the sensory properties of infant formula

Cronobacter sakazakii (C. sakazakii) is an opportunistic foodborne pathogen in infant formula. This study was designed to explore the inhibitory effect of TGML on C. sakazakii in reconstituted infant formula (RIF). Firstly, the growth curve of C. sakazakii in RIF treated by TGML and the effect of different temperatures (4, 10, 21, 30 and 37 °C), pH values (5, 6, 7, 8 and 9) and ionic strengths (25, 50, 100, 200, 400 and 800 mM) on its activity were assessed. The results showed that the inhibitory effect of TGML on C. sakazakii was dose-dependent, and 1, 2 and 5 μg/mL TGML delayed the visible growth of pathogen by 4, 12 and 24 h, respectively. Storage temperature above or below room temperature enhanced the bioactivity of TGML. And a decrease in pH also increased the antibacterial effect of TGML. However, the effect of ionic strength on its activity was not obvious. Subsequently, the antibacterial effect of TGML in physiological gastric acid and simulated gastric juice in vitro was further explored. We found that only 5 μg/mL TGML could inhibit the growth of pathogen below the infectious dose (10,000 CFU in total) in simulated gastric juice during the whole gastric emptying period (3.5–21 h), weaker than its antibacterial effect in physiological gastric acid and room temperature culture. Finally, the effect of TGML and the above environmental factors on the color and aroma of infant milk was evaluated by a 12-person panel. The results revealed that TGML did not affect the sensory flavor of milk, and the color and odor scores of infant milk under different environmental conditions did not show any significant differences. Therefore, it is concluded that TGML has a good inhibitory effect on C. sakazakii in RIF and a high sensory acceptability for consumers. Adjusting the temperature or lowering the pH enhances its bacteriostatic activity. However, the presence of infant gastric juice can impair the bioactivity of TGML. Overall, this study will provide some new ideas for controlling and eliminating the potential risk of C. sakazakii infection during infant feeding.

Rusty Pipe Syndrome: A Benign Cause of Altered Breast Milk Color in Lactating Mothers

Rusty Pipe Syndrome: A Benign Cause of Altered Breast Milk Color in Lactating Mothers

Plućna amebijaza komplikovana masivnim levostranim empijemom i respiratornom insuficijencijom - prikaz slučaja

Introduction: Amebiasis is defined as a parasitic infection with the protozoan Entamoeba histolytica. Amebiasis in pulmonary and pleural tissue is the second common location of extraintestinal amebias is after amoebic liver abscess. Pulmonary and pleural amebiasis happens in 2-3% of invasive amebiasis patients with mortality rate 5-16%. Case: We report a 22-year-old man with the chief complaint of dyspnea for one week. The patient also felt pain in the left chest, had productive cough and fever. He had a history of dysentery one month ago. BGA evaluation confirmed patient had respiratory failure type 1 with PCO2 35 and PO2 46.1. Thoracentesis was performed, the result was brown milk (anchovy paste) color and pleural fluid analysis revealed positive Entamoeba histolytica. Antimicrobial therapy and drainage were given with excellent response. Conclusion: Pulmonary and pleural amebiasis is an uncommon disease, usually occurring on the right side of the lung compared to the left side and rarely causing respiratory failure. Pulmonary amebiasis is a life-threatening, but treatable, condition. Antimicrobial therapy and drainage is an important strategy in pulmonary amebiasis management.

Colour of milk and milk products in CIE L*a*b* space

Colour measuring instruments have become more reliable, smaller and faster than their predecessors at significantly lower costs for the users. This article has been written to provide practical guidelines for technologists, technicians and scientists to better understand colour measurement of dairy products. The results of milk colour measurement are used to determine the health of cows, as well as the quality of the raw material. The measurement of the colour of final dairy products makes it possible to determine their quality and to monitor changes occurring during storage. The article presents the theory of colour evaluation in the CIE L* a* b* space. It specifies what conditions need to be fulfilled while determining the colour and what information should be given when publishing data on colour. The article explains what affects the colour of milk. The article gives examples of studies on the colours of dairy products and practical applications of such studies.

Rare case of neurofibroma of cheek- Case report

Rare case of neurofibroma of cheek- Case report - IJOHD- Print ISSN No: - 2395-4914 Online ISSN No:- 2395-499X Article DOI No:- 10.18231/j.ijohd.2019.031, International Journal of Oral Health Dentistry-Int J Oral Health Dent

The Innovation of Making Powder Milk From Jackruit Waste (Artocarpus Heterophllus) with Maltodextrin Addition

Research has been carried out with the title of the innovation of making powder milk from jackfruit seed waste (Artocarpus Heterophyllus) with the addition of Maltodextrin which is aims to produce low-fat milk and have economic value. This study using a completely randomized design model (CRD) design consisting of 2 factors, the addition of Maltodextrin (M) consisting of 3 levels, which is M1=5%, M2=10%, M3=15% and Drying Time (T) which consists of 3 levels, namely T1=12 hours, T2=14 hours, T3=16 hours. The parameters observed in this study were water content, fat content and organoleptic taste, color and aroma. The results showed that the addition of maltodextrin (M) had a very significant effect (P≤0.01) on fat content, moisture content and no significant effect (P> 0.05) on organoleptic test (color, aroma and taste) of powder milk from jackfruit seed waste. Drying time (L) had a very significant effect (P <0.01) on moisture content and no significant effect (P> 0.05) on fat content and organoleptic test (color, aroma and taste) of jackfruit seed powder. The interaction between addition of maltodextrin and drying time (ML) had a very significant effect (P <0.01) on moisture content and no significant effect (P> 0.05) on fat content and organoleptic test (color, aroma and taste) of milk powder from jackfruit seed. The best treatment for addition of 15% maltodextrin 16 hours drying time (M3L3) produces good quality of powder milk with chemical properties 5.27% moisture content, 1.43% fat content, 4.17 (likes) organoleptic taste, flavor 4,13 (likes) and colors 4,00 (likes).

Pre-blanching corn and pressurization effects on the physicochemical and microbiological qualities of corn milk

A corn milk was developed by pre-blanching corn with drinking water at either 70 or 80 °C, and the blanching water was used to extract the blanched corn seeds for corn milk BC70 or BC80, respectively. The corn milk extract was subsequently pressurized at 300–500 MPa for 10–30 min at 30 °C. Pressurized corn milk was then subjected to physicochemical and microbiological assessments for color, enzymatic activities, viscosity, microbial counts and flavor volatile components. The ΔE showed that pressure of 300 MPa–500 MPa had no effect on corn milk color, while heat induced marked change of ΔE which were visible. Moreover, pre-blanching corn and pressurization at 500 MPa increased inactivation of peroxidase, lipoxygenase and polyphenoloxidase >70–90% as well as the activity of trypsin inhibitor for >90%. Furthermore, BC80 following pressurization at 500 MPa/30 min led to more gelatinization of corn starch and increase viscosity. Additionally, BC80 following pressurization at 500 MPa for 20 and 30 min eliminated total microbes and bacilli. More volatile components from raw corn milk were retained in BC70 compared with BC80. Meanwhile, most volatiles present in BC80 were not associated with the raw corn milk, but were found with pre-blanching of the corn kernel.

Penilaian Konsumen Terhadap Produk Susu Cair Pada Susu Ultra Milk Dan Cimory

With the increasing level of milk consumption in Indonesia, such as Indonesia's population of 252 million, the level of consumption of dairy products will increase the nutritional needs. Ultramilk Milk is the dominant dairy market (40% in Indonesia and milk cimory is a newcomer) Ultramilk survivors using Ultra High Technology (UHT) technology that is more durable milk does not have the required content value whereas milk from cimory uses pasturative milk is milk rich in nutrients can not last long. Any benefits of milk will be mixed to create the best design when you want to make a dairy factory. Characteristics (similarities and differences) Freshness, Nutrition, Brand Image, process and packaging in UltraMilk Milk and Milk Ultramilk cimory is just superior in taste After indicator (0.042 &lt; 0.05) in the Freshness variable. Milk Cimory Milk excels in 23 other indiactors such as ketaduasa, aroma of milk, milk taste, milk color, no impurities, net value information, composition information, calorie information, carbohydrate information, fat information, protein information, vitamin information, mineral information, water content, image, Koorporat image, product image, user image, process temperature, protein content, exposure time, flavor variant, variant size and packaging form with the highest value possessed by kimory milk is protein content in milk beverage in the process. (Pasturation) is also caused by the community has begun to understand and understand that milk pasturization is better in consumption compared to UHT Milk Consumer's assessment of Freshness, Nutrition, Brand Image, Process and packaging on UltraMilk and Cimory Milk is only superior to variable Freshness (Freshness) through the Sense of Milk indicator (4.1504 &gt; 4.0708). Ultra milk is superior to nutrition (nutrition) just about the information Protein is given (4.0354 &gt; 4.0177). For Ultramilk Brand Image has no advantages compared to CimoryMilk In UltraMilk Ultra Milk Processing (Process) also does not have any advantages compared to CimoryMilk. For the Ultramilk Package indicator only superior for the Variable size indicator (3.8053 &gt; 3.7876).

SOME INDICES’ DETERMINATION OF RAW AND PASTEURIZED COW MILK BY UKRAINIAN MANUFACTURERS USING UNIQUE EXPRESS METHODS

According to the Regulation (EC) of the European Parliament and of the Council of the European Union No. 852/2004 and No. 853/2004 “Оn the hygiene of foodstuffs” dated April 29, 2004, Ukrainian producers of both pasteurized and raw cow's milk should be guided by regulatory acts, in particular, DSTU 2661:2010 “Drinkable cow’s milk. General technical conditions” and DSTU 3662:2015 “Cow’s milk-raw. Technical conditions”, which are harmonized to the requirements of the EU, and are regulating the safety and quality of milk for adhering to the proper sanitary and hygienic requirements of their primary production and industrial processing, and use modern, effective developed and tested rapid control methods of milk and dairy products for their falsification. Taking into account that today the falsification of milk as pasteurized and raw is not a rare occurrence, it is especially important to develop and introduce new express methods for the detection of various chemical reagents in dairy products that impair their quality and can affect their safety. We have developed simple, effective, reliable express methods: the determination of the number of somatic cells in milk by using Reagent N; detection of milk falsification by sodium bicarbonate using an alcoholic solution of bromocresol green with a mass concentration of 0.01%; as well as by alkaline detergents using an alcoholic solution of bromotymol blue with a mass concentration of 0.02%. Determination of the number of somatic cells in cow's milk by express method using Reagent N gave a 99.8% confidence in qualitative indices. The colour and consistency of milk varies, depending on the number of somatic cells – from liquid with bright orange to the formation of a jelly-like clay dark-raspberry colour which is easily removed from the hole of the dairy plate. An express method for detecting falsification of milk by sodium bicarbonate has the following advantages over existing commonly used methods: the results are specific, with a reliable qualitative index of 99.9%, consisting in changing the colour of the circular layer of milk, depending on the amount of baking soda added to it. In the absence of sodium hydro-carbonate, the colour of the circular layer of milk has a dark green colour, and if it is present, it acquires a dark blue-green colour of varying intensity. The express method of the milk falsification determining by alkaline detergents is easy to implement, and its results give specific qualitative indicators of 99.9%. Depending on the amount of alkaline detergents added to the container with milk (up to 1, 5, 10%), the milk acquires a blue colour varying intensity.

Leites fermentados comerciais: estudo com consumidores

Entender como os consumidores percebem os produtos alimentícios é fundamental. Além de saber o quanto os consumidores gostam de um produto, as empresas de alimentos precisam de informações sobre quais características sensoriais os consumidores esperam encontrar no produto. Como os consumidores nem sempre conseguem dizer por que gostam de um produto, o teste Check All That Apply (CATA) pode ser uma alternativa simples para obter uma visão da percepção do consumidor frente a um produto. O objetivo do presente trabalho foi aplicar o teste CATA simultaneamente com um teste de aceitação, com a finalidade de entender quais características são importantes para o produto em estudo. Cinco marcas comerciais de leite fermentado foram avaliadas por um painel de 60 consumidores. Os consumidores responderam ao teste CATA contendo 15 atributos que descreviam as características sensoriais do leite fermentado e ao teste de aceitação através de uma ficha de escala hedônica de nove pontos. Os dados do CATA foram avaliados estatisticamente pelo teste Q de Cochran e pela Análise de Correspondência. Houve diferença significativa (p&lt;0,05) entre as amostras para todos os atributos analisados. A amostra 657 foi a mais aceita pelos consumidores. As características apresentadas por esta amostra foram gosto doce, sabor característico de leite fermentado e cor esbranquiçada. Os atributos que não tiveram impacto na aceitação foram: sabor e aroma de baunilha, coloração caramelo, aspecto coagulado, gosto amargo e ácido. Os resultados apresentados podem ser aplicados pelas indústrias de laticínios para o desenvolvimento de formulações visando atender às expectativas dos consumidores.

Physicochemical and sensory properties of milk supplemented with lactase microcapsules coated with enteric coating materials

In this paper, we report the physicochemical and sensory properties of milk supplemented with a powder of microencapsulated lactase. The core material was lactase (β-galactosidase), the primary coating material was medium-chain triglyceride (MCT), and the secondary (enteric) coating material was either hydroxypropyl methylcellulose phthalate (HPMCP) or shellac, comparing both against market milk as a control. The physicochemical properties of both types of microcapsules were analyzed, including the particle size, zeta potential, and in vitro release behavior. To survey the stability of the microcapsules in milk during storage, we studied the residual lactose content and pH. Furthermore, to determine the properties of milk supplemented with the microcapsules, changes in color and sensory properties were evaluated during storage. The particle sizes (volume-weighted mean; D[4,3]) of the microcapsules coated with HPMCP or shellac were 2,836 and 7,834 nm, respectively, and the zeta potential of the capsules coated with shellac was higher than the zeta potential of those coated with HPMCP. The pH levels of milk supplemented with the lactase microcapsules were similar to those of the control (unsupplemented market milk); however, for milk supplemented with HPMCP-coated microcapsules, the pH was slightly lower. The core material, lactase, was released from the microcapsules during 12-d storage, and 18.82 and 35.09% of lactose was hydrolyzed in the samples for HPMCP- and shellac-coated microcapsules, respectively. The sensory characteristics of milk containing microcapsules coated with HPMCP did not show significant differences from the control, in terms of sweetness or off-taste, until 8 d of storage. However, shellac-coated microcapsules showed significant difference in sweetness and off-taste at d 8 and 6 of storage, respectively. The color of milk containing HPMCP-coated microcapsules did not show a significant difference during storage. However, that containing shellac-coated microcapsules was somewhat higher in color values than others. In particular, it showed significance from 0 to 4 d storage in L* and C* values. In conclusion, a powder of lactase microcapsules coated with HPMCP can be suitable as a supplement for milk.