Dairy-based Desserts Research Articles

Assessment of Service Satisfaction at Amul Preferred Outlets (APOs) with Respect to Vasudhara Dairy's Staff Society Offerings

The Indian dairy industry is responsible for the world's largest milk production, with key players including Amul, Mother Dairy, and others. Amul Parlours are special establishments where the complete line of Amul goods are kept and sold. Understanding the constraints and challenges faced by Amul parlour owners is vital for the improvement of Amul. This paper examines the satisfaction of Amul Preferred Outlets (APOs) owners with the services provided by Vasudhara Dairy - Staff Society. Primary data were gathered with the help of a questionnaire. A sample size of 98 from three districts (Valsad, Navsari, and Dang) was selected for this study. The results of the study show that APO owners usually have no problems with placing orders or receiving them on time. However, there is room for improvement in terms of lowering the number of broken products delivered, ensuring accurate product lists, delivering products in case of emergency, and handling orders that are ignored. It was observed that APO owners express interest in new product categories such as ready-to-eat, ready-to-cook, non-dairy beverages, protein-enriched products, and dairy-based desserts.

Ultraprocessed foods, unprocessed or minimally processed foods, and risk of frailty in a cohort of United States females

BackgroundUltraprocessed foods (UPFs) and poor diet quality have been associated with frailty but existing studies had relatively short follow-up time. It is also unclear whether the association of UPF was primarily due to its correlation with poorer diet quality. ObjectivesWe examined the association between unprocessed or minimally processed foods (UMFs) and UPF and risk of frailty and explored whether the association with UPF was mainly driven by poor diet quality. MethodsIn total, 63,743 nonfrail females aged 60+ y from the Nurses’ Health Study (cohort study) were followed up for ≥26 y. Diet was assessed every 4 y by food frequency questionnaires. UPF and UMF intakes were calculated using the Nova classification. Diet quality was estimated using the Alternate Healthy Eating Index (AHEI) 2010. The association of UMF and UPF with risk of frailty was examined using multivariable adjusted Cox proportional hazard model. ResultsDuring the follow-up period, we recorded 15,187 incident cases of frailty. The hazard ratio (HR) of frailty for the highest compared with the lowest quintile of UMFs (servings per day) was 0.86 (95% CI: 0.83, 0.95; P-trend < 0.001). However, this was no longer statistically significant after adjustment for AHEI-2010. UPFs (servings per day) was directly associated with risk of frailty, even after adjustment for AHEI-2010 (1.31; 95% CI: 1.23, 1.39; P-trend < 0.001). Among those at the highest category of the AHEI-2010, UPFs remained directly associated with frailty (HR comparing top with bottom quintile: 1.40; 95% CI:1.24, 1.57; P-trend < 0.001). For UPF components, we found a higher frailty risk with each serving per day of artificial and sugar-sweetened beverages; fat, spreads, and condiments; yogurt and dairy-based desserts; and other UPFs. However, processed whole grains were not associated with frailty. ConclusionsHigher intake of UPF is associated with a higher risk of frailty in older females. This is not explained by a lower diet quality contributed by UPFs.

Food consumption and nutrient intake of Finnish preschool children according to parental educational level.

We examined the association between parental educational level (PEL) and children's food consumption and nutrient intake in a sample of Finnish 3- to 6-year-old preschoolers (n 811). The data were obtained from the cross-sectional DAGIS project, conducted in eight municipalities in Finland during 2015-2016. The food consumption and nutrient intake were assessed using food records. The highest educational level of the family was used as the indicator of socio-economic status. Differences in diet by PEL were analysed using a hierarchical linear model adjusted for energy intake. Compared with high PEL, low PEL was associated with a child's lower consumption of fresh vegetables and salads, vegetarian dishes, berries, white bread, blended spread, skimmed milk and ice cream but higher consumption of milk with 1-1·5 % fat content, dairy-based desserts and sugar-sweetened soft drinks. Food consumption was also examined after disaggregating dishes into their ingredients. Low PEL was associated with lower consumption of vegetables, nuts and seeds, berries and fish but higher consumption of red meat. Children in the low PEL, compared with the high PEL group, had a lower intake of protein, fibre, EPA, DHA, vitamin D, riboflavin, vitamin B6, folate, vitamin B12, vitamin C, potassium, phosphorous, Ca, Mg, Zn and iodine but a higher intake of fat and saturated, trans and MUFA. The observed diet-related disparities highlight the need for policy actions and interventions supporting healthy eating patterns such as high consumption of vegetables, nuts and berries in childhood, paying special attention to those with low PEL.

Ultra-Processed Food Consumption and Risk of Type 2 Diabetes: Three Large Prospective U.S. Cohort Studies.

We examined the relationship between ultra-processed food (UPF) intake and type 2 diabetes (T2D) risk among 3 large U.S. cohorts, conducted a meta-analysis of prospective cohort studies, and assessed meta-evidence quality. We included 71,871 women from the Nurses' Health Study, 87,918 women from the Nurses' Health Study II, and 38,847 men from the Health Professional Follow-Up Study. Diet was assessed using food frequency questionnaires and UPF was categorized per the NOVA classification. Associations of total and subgroups of UPF with T2D were assessed using Cox proportional hazards models. We subsequently conducted a meta-analysis of prospective cohort studies on total UPF and T2D risk, and assessed meta-evidence quality using the NutriGrade scoring system. Among the U.S. cohorts (5,187,678 person-years; n = 19,503 T2D cases), the hazard ratio for T2D comparing extreme quintiles of total UPF intake (percentage of grams per day) was 1.46 (95% CI 1.39-1.54). Among subgroups, refined breads; sauces, spreads, and condiments; artificially and sugar-sweetened beverages; animal-based products; and ready-to-eat mixed dishes were associated with higher T2D risk. Cereals; dark and whole-grain breads; packaged sweet and savory snacks; fruit-based products; and yogurt and dairy-based desserts were associated with lower T2D risk. In the meta-analysis (n = 415,554 participants; n = 21,932 T2D cases), each 10% increment in total UPF was associated with a 12% (95% CI 10%-13%) higher risk. Per NutriGrade, high-quality evidence supports this relationship. High-quality meta-evidence shows that total UPF consumption is associated with higher T2D risk. However, some UPF subgroups were associated with lower risk in the U.S. cohorts.

Os efeitos da alimentação intuitiva na apreciação do corpo, ındice de massa corporal e comportamentos nutricionais em adultos: uma amostra da Türkiye

ABSTRACT Objective Intuitive eating is an adaptive eating style that makes a strong connection with internal physiological manifestations of hunger and satiety. This study was conducted to evaluate the effects of intuitive eating on body appreciation, body mass index, and nutritional behaviors in adults. Methods Sample consisted of 497 individuals. Data were collected online. The questionnaire form included a general information and physical activity evaluation form, anthropometric measurements, Intuitive Eating Scale-2, Body Appreciation Scale-2, and food frequency questionnaire. Results A statistically significant relationship was found between body mass index and eating for physical rather than emotional reasons, reliance on internal hunger and satiety cues, body-food choice congruence subscale scores, and total scale score. There was a correlation between body appreciation and unconditional permission to eat, reliance on internal hunger and satiety cues, body-food choice congruence subscale scores, and total scale score. The number of physically active intuitive eaters was significantly higher than non-intuitive eaters. A significant correlation was found between intuitive eating scores and frequency of consumption of fish, cake, biscuit, chocolate, granulated sugar, honey, jam, molasses, pastries and dairy-based desserts, sunflower oil, margarine, and sugary, carbonated drinks. Conclusion Intuitive eating can be an effective tool in sustaining and controlling weight loss, and with more studies, it may be possible to further spread this practice

1172-P: Higher Dairy Consumption Is Associated with Lower Risk of Type 2 Diabetes among U.S. Adults: A Nationally Representative Study

Dairy consumption has been associated with a modestly lower risk of type 2 diabetes and other components of the metabolic syndrome in few cohort studies. However, confounding by overall diet quality and physical activity levels remains present. We evaluated 4,934 adults who participated in the 2017-2018 National Health and Nutrition Examination Surveys (NHANES) and underwent two 24-hr dietary recalls in addition to general health questionnaires, examinations, and laboratory assessments. Dairy intake data (milk, yogurt, and cheese but not dairy-based desserts) were extracted and transformed into USDA-defined serving sizes then categorized based on number of servings: non-consumers, &amp;lt;1 serving, 1 to &amp;lt;2 servings, and ≥2 servings. We defined diabetes mellites (DM) as physician-diagnosed DM, A1c ≥6.5%, or fasting plasma glucose ≥126 mg/dL. We calculated the Healthy Eating Index-2015 (HEI-2015) , an indicator of overall diet quality. The average age of this cohort was 49.6±18.5 yrs, 51% were female, 73.5% were overweight or obese, and 17% had DM. After multivariate adjustment for age, gender, BMI, smoking, vigorous physical activity, and HEI-2015, intake of ≥2 servings of dairy was associated with lower risk of DM (OR: 0.9, 95% CI 0.81-0.99, p=0.049) compared with non-consumers. In sensitivity analysis, the association between intake of ≥2 servings of dairy and prevalent DM showed directionally dissimilar results when adding dairy type-specific servings to the model (Milk, OR: 0.9, 95% CI 0.77-1.05, p=0.vs. combined cheese and yogurt, OR: 0.87, 95% CI 0.76-0.99, p=0.036) . In conclusion, higher dairy intake is associated with lower risk of DM among US adults while adjusting for diet quality. This association seems to be driven by cheese and yogurt intake rather than by milk. These findings need to be evaluated in randomized prospective intervention trials. Disclosure S.Tomah: None. O.Hamdy: Advisory Panel; L-Nutra Inc., Nestlé, Consultant; Abbott, Sanofi, Research Support; Eli Lilly and Company, Gilead Sciences, Inc., National Dairy Council, Novo Nordisk, Stock/Shareholder; Healthimation. Funding The authors received specific funding for this research

Consumer perception of ice cream and frozen desserts in the “better-for-you” category

The consumption of ice cream and frozen desserts in the "better-for-you" (BFY) category has grown rapidly over the past few years, even as traditional ice cream sales remain stagnant. To better understand consumer preferences within the BFY category, an online survey (n = 1,051) was conducted with ice cream and frozen dessert consumers, followed by consumer acceptance testing of commercial BFY frozen dairy desserts. Consumers of BFY frozen desserts (n = 578) completed an adaptive choice-based conjoint survey and MaxDiff exercise to identify the attributes that drive purchase of BFY frozen desserts. MaxDiff exercises were also used to determine which attributes all frozen dessert consumers (n = 1,051) perceived to make a frozen dessert BFY and which stabilizers or emulsifiers were most attractive on an ice cream or frozen dessert label. Subsequently, a consumer acceptance test (n = 186) was conducted using 4 commercial vanilla-flavored frozen dairy desserts made with different sweetening systems (sugar, sucralose + acesulfame K, monk fruit + allulose, and stevia + erythritol). Half of consumers were primed or informed with the sweeteners and basic nutritional information for the frozen desserts before tasting, and the other half of consumers evaluated samples blinded, where they were only informed that they were tasting a vanilla-flavored frozen dessert. Sweetener type and base (dairy vs. plant) were the most important attributes to BFY consumers when selecting a BFY frozen dessert (n = 578). For all ice cream and BFY dessert consumers (n = 1,051), sweetener-related claims (naturally sweetened, reduced sugar, no added sugar), along with "all natural" and a short ingredient list, were the top attributes that contributed to perception of a "healthier" frozen dessert. When BFY frozen desserts were tasted by consumers, purchase intent decreased after tasting, suggesting that frozen desserts made with natural non-nutritive sweeteners did not meet consumer expectations. Flavor of BFY frozen desserts remains more important than perceived healthiness. Consumers perceive frozen desserts, even those in the BFY category, as an indulgence. Frozen dessert manufacturers should focus on naturally sweetened, dairy-based desserts with minimal sweetener-related flavor defects when designing products for the BFY category.

Understanding older people perceptions about desserts using word association and sorting task methodologies

Techniques derived from psychology and consumer research have gained interest in the food science area to study consumers' opinions and perceptions concerning food products. For that reason, Word Association (WA) and Sorting Task (ST) methods were applied to study older people's perceptions about desserts. In the WA study, older people (>60 years old) were asked about the first four words that come to mind using the following stimuli: dessert, healthy, ideal, indulgent, and ideal dessert. For ST, they had to classify 15 dessert photographs into four groups related to “healthiness” and “hedonic perception” categories. WA and ST data were analyzed by correspondence analysis and multiple correspondence analysis, respectively. Regarding WA, older people 187 terms distributed in 11 main categories: sensory characteristics, fruits, diet-health related terms, dairy products, other desserts, among others. The perceptual map showed that the different stimuli were related to emotions, healthy characteristics, hedonic characteristics, and traditional products. In the ST methodology, older people classified desserts mainly by their composition. Fruits, jelly, and yogurts were grouped in the healthy category, while the products with high sugar and fat content, such as cake, ice cream, lemon pie, were grouped in the unhealthy category. In conclusion, it is possible to know older people's opinions about desserts using WA and ST methodologies, where fruits and dairy-based desserts are considered healthy and appetizing alternatives.

Наукові підходи щодо класифікації молочної десертної продукції

Subject of study. At the present stage of technology development, dairy dessert products acquire special significance due to its high sensorial properties, a wide range of components, the possibility of varying the nutritional and energy value. However, the range of desserts made from milk using different types of fillers and structurants is very diverse. Therefore, there is a need for their systematization and classification. The aim of the research was to systematize up-dated information on the composition and technology of dairy desserts using non-traditional structurants from raw materials of plant and animal origin to develop a scientifically ground classification of dairy desserts. Materials and methods. Modern normative and analytical data on the range of dairy desserts. Results and discussion. Analytical studies have shown that dairy-based desserts can be divided into three groups – foam, gel and desserts with a complex dispersed structure. To give a certain structure to dairy desserts, various structurants and fillers are used, due to which the final consumer properties of the finished product are formed. It is noted that the use of such structural additives as milk proteins in milk concentrates, milk powder or whey powder, egg whites, various types of flour, starch, hydrocolloids, dietary fiber, etc., which play an important role in shaping the structural and mechanical properties of dairy desserts, is promising. The use of natural animal and vegetable raw materials will not only improve the quality and expand the range of dairy desserts, but also rationally use local raw materials. Scope of research results. The obtained results of analytical research will be used for the development of technologies of dairy dessert products with a combined composition of raw materials.

Variability in Salivary Cortisol is Associated with Body Mass Index and Diet Quality

Abstract Objectives Stress can negatively impact lifestyle practices and metabolic health, thereby increasing an individual's risk for chronic disease. We investigated whether variability in salivary cortisol levels is associated with body composition, blood pressure, and diet quality. Methods In this ongoing study, adult men and women (18–70y, n = 17) participated in a fasted baseline health assessment to measure body composition and resting blood pressure. Dietary intake was assessed over a 5-day period, where saliva samples were collected in the morning, afternoon, and evening to measure cortisol levels. Degree of cortisol variability over the 5-day period was calculated as: the highest recorded cortisol measurement - the lowest recorded cortisol measurement, which was used to classify subjects into groups of high (n = 9) and low (n = 8) cortisol variability. Results Subjects with greater variability in salivary cortisol had higher cortisol levels on average, in addition to greater concentrations and variability in cortisol levels in the morning. High variability in cortisol levels was additionally associated with a higher body mass index and metabolic age, but was not associated with fat or fat-free mass, waist circumference, or blood pressure. Subjects with lower variability in salivary cortisol levels reported having a greater dietary intake of linoleic acid and manganese, as well as a trend toward greater intake of vitamin D. Greater variability in salivary cortisol levels positively correlated with the % of dietary calories coming from fat, total fructose, serine, fried potatoes, dairy-based desserts, sweetened coffee, and beer. Conclusions Our preliminary findings demonstrate that high variability in salivary cortisol is associated with elevated morning stress hormone levels, body mass index, and a less favorable dietary pattern. Funding Sources This study was funded by the Fairfield University College of Arts and Sciences and a Vincent Rosivach Collaborative Research Grant.

Nutritional quality, child-oriented marketing and health/nutrition claims on sweet biscuit, breakfast cereal and dairy-based dessert packs in Argentina.

As children are particularly vulnerable to marketing, this study analyzes marketing techniques and health/nutrition claims in food packaging and evaluates the nutritional quality in three food categories: sweet biscuits, breakfast cereals and dairy-based desserts. This descriptive study analyzed marketing techniques and claims included in food packaging (n = 301) in one of the largest retailers in Argentina. Trained researchers coded data following an adapted version of the INFORMAS protocol to account for local food packaging regulations. Nutritional quality was assessed using both Pan American Health Organization Nutrient Profile (PAHO NPM) and the WHO Regional Office for Europe Nutrient Profile (WHO Euro NPM) models. Under the PAHO model, 87% (n 262) of the product sample presented excess content of at least one nutrient ("less healthy" products), and 91% (n = 273) should not be marketed to children according to the WHO Euro model. Almost 40% of less healthy food products displayed nutrition claims on their package. Characters or celebrity endorsements, which are particularly attractive to children, featured in 32% of less healthy products, being more frequent in less healthy food products than in healthier ones. Results indicate that packaging for food products with low nutritional value often includes powerful marketing elements in Argentina, which renders young children very vulnerable to obesogenic influence. Moreover, the real nutritional value of the products analyzed were often at odds with the health claims shown on its package. Food labeling policies must be improved in Argentina to guarantee people's health protection against deceptive advertising.

The Usability of Lor Cheese in Some Dairy-Based Desserts of Turkish and International Cuisines

ABSTRACT Lor cheese, a soft and grainy cheese with excellent nutritional value, is traditionally made from either whey or blends of both milk and whey. This research aimed to determine the effect of using lor cheese in some dairy-based dessert’s recipes (Revani, Tiramisu, Cheesecake, and Ricotta cake) from Turkish and International cuisines. It intended to increase the nutritional value of the desserts, to create some new alternatives and to decrease calories and cost of the desserts as well as protecting textural and sensory properties. According to the sensory results, revani and Tiramisu filled with lor cheese had higher scores compared to the control samples. This study also demonstrated that lor cheese could be replaced with ricotta, mascarpone, and cream cheese as a dairy ingredient for these desserts in terms of conferring an acceptable taste and reduced-fat alternative that provides functional properties for the desserts when compared to the control.

Standard v. baby-led complementary feeding: a comparison of food and nutrient intakes in 6-12-month-old infants in the UK.

To compare food and nutrient intakes of infants aged 6-12 months following a baby-led complementary feeding (BLCF) approach and a standard weaning (SW) approach. Participants completed an online questionnaire consisting of sociodemographic questions, a 28 d FFQ and a 24 h dietary recall. UK. Infants (n 134) aged 6-12 months (n 88, BLCF; n 46, SW). There was no difference between weaning methods for the food groups 'fruits', 'vegetables', 'all fish', 'meat and fish', 'sugary' or 'starchy' foods. The SW group was offered 'fortified infant cereals' (P < 0·001), 'salty snacks' at 6-8 months (P = 0·03), 'dairy and dairy-based desserts' at 9-12 months (P = 0·04) and 'pre-prepared baby foods' at all ages (P < 0·001) more often than the BLCF group. The SW group was offered 'oily fish' at all ages (P < 0·001) and 6-8 months (P = 0·01) and 'processed meats' at all ages (P < 0·001), 6-8 months (P = 0·003) and 9-12 months (P < 0·001) less often than the BLCF group. The BLCF group had significantly greater intakes of Na (P = 0·028) and fat from food (P = 0·035), and significantly lower intakes of Fe from milk (P = 0·012) and free sugar in the 6-8 months subgroup (P = 0·03) v. the SW group. Fe intake was below the Reference Nutrient Intake (RNI) for both groups and Na was above the RNI in the BLCF group. Compared with the SW group, the BLCF group was offered foods higher in Na and lower in Fe; however, the foods offered contained less free sugar.

Trace element contents in foods from the first French total diet study on infants and toddlers

Occurrence data for aluminium, antimony, arsenic, barium, cadmium, chrome, cobalt, gallium, germanium, nickel, strontium, silver, tellurium, tin and vanadium were compiled during the first French Total Diet Study on infants and toddlers. For infant foods, meat-/fish-based and vegetable-based ready-to-eat meals were among the most contaminated food categories for most trace elements, except for gallium, antimony and vanadium, for which the concentrations were relatively similar in all food categories. Soups/purees and cereal-based foods had the highest levels of aluminium (653 and 630 μg kg−1, respectively), whereas fruit purees had the highest level of tin (424 μg kg−1). Infant and follow-on formulae and growing-up milks had relatively low mean contents of trace elements compared with the other infant food categories: e.g. aluminium (220 μg kg−1), arsenic (1.80 μg kg−1), cadmium (0.51 μg kg−1). Chocolate-based foods contributed substantially to the higher levels of aluminium, cadmium, cobalt, chromium and nickel in sweet and savoury biscuits and bars, dairy-based desserts and croissant-like pastries. Only the contribution of chromium and barium levels were statistically different between infant and common foods, with median concentrations being slightly higher in infant foods. The results were largely comparable to those from other surveys on baby food.

Sodium, sugar, and fat content of complementary infant and toddler foods sold in the United States, 20151–3

Background: As part of a healthy diet, limiting intakes of excess sodium, added sugars, saturated fat, and trans fat has been recommended. The American Heart Association recommends that children aged <2 y should avoid added sugars.Objective: We sought to determine commercial complementary infant-toddler food categories that were of potential concern because of the sodium, added sugar, saturated fat, or trans fat content.Design: Nutrition label information (e.g., serving size, sodium, saturated fat, trans fat) for 1032 infant and toddler foods was collected from manufacturers' websites and stores from May to July 2015 for 24 brands, which accounted for >95% of infant-toddler food sales. The presence of added sugars was determined from the ingredient list. Reference amount customarily consumed (RACC) categories were used to group foods and standardize serving sizes. A high sodium content was evaluated on the basis of the Upper Intake Level for children aged 1-3 y and the number of potential servings per day ([i.e., 1500 mg/7 servings (>210 mg/RACC)], a sodium amount >200 mg/100 g, or a mean sodium density >1000 mg/1000 kcal.Results: In 2015, most commercial infant-only vegetables, fruit, dinners, and cereals were low in sodium, contained no saturated fat, and did not contain added sugars. On average, toddler meals contained 2233 mg Na/1000 kcal, and 84% of the meals had >210 mg Na/RACC (170 g), whereas 69% of infant-toddler savory snacks had >200 mg Na/100 g. More than 70% of toddler meals, cereal bars and breakfast pastries, and infant-toddler grain- or dairy-based desserts contained ≥1 sources of added sugar. Approximately 70% of toddler meals contained saturated fat (mean: 1.9 g/RACC), and no commercial infant-toddler foods contained trans fats.Conclusion: Most commercial toddler meals, cereal bars and breakfast pastries, and infant-toddler snacks and desserts have high sodium contents or contain added sugars, suggesting a need for continued public health efforts to support parents in choosing complementary foods for their infants and toddlers.

Composition of Core Foods of the U.S. Food Supply, 1982-1991: II. Calcium, Magnesium, Iron, and Zinc

Information is provided on the levels of four nutritional elements in 234 foods analyzed as part of the Food and Drug Administration′s Total Diet Study from 1982 to 1991. Median and Mean (± standard deviation) values are presented for the elements per 100g and per serving portion. Coefficients of variation (CVs) are also presented for the values per 100g. Major food group sources of the elements were dairy products, dairy-based desserts, and mixed dishes for calcium; nuts, mixed dishes, and bread, rolls, pasta, etc., for magnesium; ready-to-eat cereals, cooked grains, mixed dishes, and meat for iron; and meat, mixed dishes, and ready-to-eat cereals for zinc. There were 20 (9%), 19 (8%), and 28 (12%) foods containing ≥ 10% of the daily value (DV) for calcium, magnesium, iron, and zinc, respectively, per serving portion. The average CVs for foods containing ≥10% of the DV of these elements were 22% for calcium, 17% for magnesium, 28% for iron, and 22% for zinc.

Composition of Core Foods of the U.S. Food Supply, 1982-1991: III. Copper, Manganese, Selenium, and Iodine

Information is provided on the levels of four elements in the 234 foods analyzed as part of the Food and Drug Administration′s Total Diet Study from 1982 to 1991. Median and Mean (± standard deviation) values are presented for the elements per 100g and per serving portion. Coefficients of variation (CVs) are also presented for the values per 100g. Major food group sources of the elements were meat, nuts, beans/peas, and mixed dishes for copper, ready-to-eat cereals, nuts, cooked grains, and beans/peas for manganese; fish, meat, poultry, and mixed dishes for selenium; and ready-to-eat cereals, mixed dishes, dairy-based desserts, fish, and dairy products for iodine. There were 16 (7%), 40 (17%), 48 (21%), and 81 (35%) foods containing ≥10% of the daily value (DV) or proposed DV for copper, manganese, selenium, and iodine, respectively, per serving portion. The average CVs for foods containing ≥10% of the DV of these elements were 24% for copper, 28% for manganese, 37% for selenium, and 158% for iodine. Because of their high variability, data on the iodine content of foods should be used with caution.

Impedance measurement of the microbial flora in dairy-based desserts

The microbial flora of refrigerated dairy-based desserts was assessed by impedance measurement with a Bactometer M123 and compared to that obtained by conventional microbiological plating analysis (aerobic mesophilic organisms, yeasts and moulds, and Enterobacteriaceae and other Gram negative bacteria). Both Bactometer and conventional analysis (semi-quantitative) were performed on the same dessert sample after a 36 h pre-incubation at 30°C, to reach detectable low microbial levels. The desserts were divided into three groups: (pH) neutral desserts ( n = 840), fresh cheeses ( n = 1114) and yoghurts ( n = 571). Results for aerobic mesophilic organisms in neutral desserts after 14–16 h incubation in the Bactometer were similar to those obtained by conventional plating analyses (incubation 3 days at 30°C). For yeasts, moulds and Enterobacteriaceae there was good agreement between Bactometer and conventional analyses. In yoghurts, more yeasts and moulds were detected with the Bactometer than by plating procedures, whereas in cheeses the conventional plating detected more yeasts and moulds. Cut-off times of 16 h are recommended for aerobic mesophilic organisms, 15 h for Enterobacteriaceae and 22 h for yeasts and moulds, in addition to the 36 h product pre-incubation.