Different Levels Of Fat Research Articles

Optimization of an Analytical Protocol for the Extraction of Microplastics from Seafood Samples with Different Levels of Fat.

Marine organisms are affected by the ubiquitous occurrence of microplastics (MPs) in the environment. Several protocols have been described to extract and quantify MPs in seafood, although their complex matrices, with high level of fat, can compromise the efficiency of MPs extraction. To solve this issue, the present study aimed to develop a detailed methodology suitable to process seafood samples with different levels of fat, namely fish and molluscs, from fresh and canned sources, including the immersive liquids from the cans. Sample digestion was tested using different solutions (10% KOH, 30% H2O2), temperatures (40 °C, 65 °C) and incubation times (24, 48, 72 h). For fat removal, three detergents (two laboratory surfactants and a commercial dish detergent) and 96% ethanol were tested, as well as the manual separation of fat. The methodology optimized in this study combined a digestion with 30% H2O2 at 65 °C, during 24 to 48 h, with a manual separation of the fat remaining after the digestion. All steps from the present methodology were tested in six types of polymers (PE-LD, PET, PE, AC, PS, and lycra), to investigate if these procedures altered the integrity of MPs. Results showed that the optimized methodology will allow for the efficient processing of complex seafood samples with different fat levels, without compromising MPs integrity (recoveries rate higher than 89% for all the polymers tested).

Fat content of cream affects the capacity of butter to hold water

Extrusion of butter for laminated dough can result in water loss. The degree of water loss can be affected by butter physical properties which, in turn, can be affected by the fat content in the cream. In this study, butter was made from cream with six different levels of fat (38%–48%). Correlation analysis showed that the fat content of the cream had a positive correlation with water loss and water content and that water loss increases with a higher fat content of cream (r: 0.918), water content (r: 0.971), enthalpy (r: 0.950), delta (r: 0.975) and a decreased G' (r: 0.826).

Introduction of high-fat and very-high-fat diets associated with fructose drink in critical development periods causes cardiovascular damage in rats at the beginning of adult life

ObjectivesExposure to an obesogenic environment at critical stages of human development may lead to cardiovascular damage during early adulthood, such as left ventricular hypertrophy (LVH). The objective of this study is to investigate whether the consumption of diets with different levels of fat associated with fructose drink, introduced to newly weaned rats, leads to cardiovascular damage. MethodsMale Wistar rats (age 21 d) were divided into the following groups: Control (C group) fed an American Institute of Nutrition 93G diet (16.3 % kcal of lipid); high‐fat diet (HF group: 45% kcal of lipids), and very-high‐fat diet (VHF group: 60% kcal of lipids). The HF and VHF groups also received a fructose solution (10%) for hydration. ResultsAfter 70 d, the animals in the HF and VHF groups presented with cardiovascular damage as a comorbidity of obesity, with increased creatine kinase-MB levels, high heart and left ventricle (LV) mass, and an increase in the LV:tibia ratio. The positive correlation was observed between serum leptin levels and LV mass. In addition, the signal transducer and activator of transcription 3 content in LV was lower. ConclusionsThe administration of diets with different fat and carbohydrate contents associated with fructose drinks introduced to newly weaned rats leads to LVH during early adulthood. The data suggest that the change in leptin-signal transducer and activator of transcription 3 pathway signaling in the groups is related to the occurrence of LVH.

Physicochemical, nutritional, sensorial, and morphological properties of chicken frankfurters incorporated with selected vegetables

The physicochemical, nutritional, sensorial and morphological properties of chicken frankfurters incorporated with selected vegetables (baby corn, cabbage, and carrot) were investigated. The incorporation of selected vegetables to formulate chicken frankfurters yielded significant differences in proximate compositions among the samples; the moisture, ash, fat, protein, and carbohydrate contents were 67.16 - 66.39%, 1.90 - 2.40%, 5.33 - 7.47%, 14.53 - 15.68%, and 8.75 - 11.09%, respectively. The folding test and pH values in control frankfurter (with the score of 5.00; pH 6.84) and chicken frankfurters incorporated with baby corn (with the score of 5.00; pH 6.88) showed significant difference as compared to commercial chicken frankfurter (with the score of 3.83; pH 6.70). Chicken frankfurters incorporated with baby corn and cabbage were significantly harder than commercial frankfurter due to different levels of fat. Scanning electron microscopy (SEM) on formulated frankfurters displayed less dense microstructure and prominent presence of fat globules as compared to control and commercial chicken frankfurters. Sensory evaluation on formulated and commercial frankfurters showed almost similar result in overall acceptance score. All formulated chicken frankfurters did not show significant difference in texture profiles (adhesiveness and springiness attributes). In conclusion, the incorporation of selected vegetables in chicken frankfurters yielded nutritional product, and decreased the costs of production without affecting the sensory attributes.

Effect of different levels of fat, sodium chloride, and sodium tripolyphosphate on the physicochemical and microstructure properties of Jamnapari goat meat emulsion modelling system

Jamnapari goat meat has the potential to be used for producing quality meat products. The present work thus aimed to evaluate the properties of Jamnapari meat emulsion. A two-level factorial design with three independent variables (23), fat (10 and 30%), sodium chloride (NaCl) (0.8 and 2.4%), and sodium tripolyphosphate (STPP) (0.5 and 1.5%) was used to randomly produce eight formulations of Jamnapari goat meat emulsion. The total expressible fluid (%TEF), expressible fat (%EFAT), pH, cooking loss, water holding capacity (WHC), texture, and microstructure properties of the eight Jamnapari goat meat emulsions were analysed. The %TEF was highly influenced by all factors (fat, NaCl, and STPP), while the %EFAT was only affected by the amount of fat. The pH and cooking loss were affected by fat and STPP levels, while the WHC was affected by the NaCl level. The hardness of the cooked Jamnapari meat emulsion was influenced by all the factors, while the cohesiveness by the fat and NaCl, the springiness by the fat content, and the gumminess, chewiness, and resilience by the STPP. A high NaCl level resulted in a homogeneous microstructure and smaller fat droplets. Although Formulation 3 (10% fat, 2.4% NaCl, and 0.5% STPP) showed good results in emulsion stability, cooking loss, WHC, textural properties, and uniform fat distribution within the meat protein matrix, Formulation 7 (10% fat, 0.8% NaCl, and 0.5% STPP) could be more preferable for its lower salt level. To conclude, the present work developed a stable formulation of Jamnapari goat meat emulsion that can be used to produce meat products.

Prediction of tissue composition of live dairy calves and carcasses by computed tomography

Computed tomography (CT) is a non-destructive technique, based on X-rays, that has been used in several livestock species to evaluate carcass composition. The objective of this study was to construct predictive equations to estimate carcass and viscera composition for preweaning calves using CT. For this purpose, 24 Holstein male calves (4 ± 0.9 d of age; 40 ± 2.2 kg of body weight) were fed a milk replacer (MR; 23% CP; 15% fat) either 4 L/d or 8 L/d of MR at the rate of 125 g/L of water to ensure different levels of fat and protein accretion and generate sufficient variation to obtain the equations of calibration. Then, at 30 ± 2.4 d of age, 3 calves from each feeding program, and at 50 ± 1.9 d of age, 9 calves from each feeding program were CT-scanned, and humanly sacrificed. Carcasses were also CT scanned 24 h post mortem. Images from CT were analysed and used to predict content of protein and fat of carcasses, red and white viscera. The models rendered a residual predictive deviation between 1.1 (protein red viscera) and 2.6 (fat white viscera) in live animal images and between 1.1 (carcass moisture) and 4.5 (fat white viscera) in carcass images. The root mean square error of prediction relative to the mean ranged between 1.32 (carcass moisture) and 17.3% (fat white viscera) in live animal images and between 1.38 (carcass moisture) and 17.3 (fat red viscera) in carcass images. The coefficient of determination ranged between 0.19 (protein red viscera) and 0.88 (fat white viscera) in images from live calves and between 0.26 (carcass protein) and 0.98 (fat white viscera) in carcass images. In conclusion, it is possible to predict body composition of calves using a non-destructive technique by means of computed tomography images and this prediction could be used in studies were the estimation of this content would be relevant.

Isothermal inactivation of Salmonella, Listeria monocytogenes, and Enterococcus faecium NRRL B-2354 in peanut butter, powder infant formula, and wheat flour

Pathogens in low water activity foods are an important emerging food safety concern due to notable survival and thermotolerance. Limited but growing data are publicly available to compare the thermotolerance of Listeria monocytogenes, Salmonella spp., and Enterococcus faecium NRRL B-2354 (a Salmonella surrogate). The aims of this study were to determine and assess bacterial thermal inactivation rates of two pathogens and a well-established surrogate across three different low-moisture food matrices containing different levels of fat using a dry inoculation method. Three low-moisture foods (0.11 aw, 45% fat peanut butter; 0.20 aw, 27% fat powder infant formula; and 0.45 aw, < 2% fat wheat flour) were inoculated at room temperature (24.8 °C) with a dry inoculum containing either E. faecium, a Salmonella spp. cocktail, or a L. monocytogenes cocktail. Uniform bagged samples across the 9 treatments were sandwiched in copper plates and heat-treated via immersion in a hot water bath during isothermal treatments ranging from 60 °C to 90 °C. The tests were conducted in triplicate. Bacterial survival was detected via direct plating on tryptic soy agar with 0.6% yeast extract. In peanut butter and most of the powder infant formula treatments, Salmonella spp. had significantly higher D-values than L. monocytogenes using comparable temperatures (p < 0.05). However, D65°C- and D75°C-values between Salmonella spp. and L. monocytogenes in wheat flour and D85°C-values in powder infant formula were undifferentiated. E. faecium had significantly higher D-values than L. monocytogenes and Salmonella spp. in each food matrix (p < 0.05). The singular exception was observed with D85°C-values between Salmonella spp. and E. faecium in peanut butter which were not statistically different. The observed matrix effect on thermotolerance for each of the bacteria was reported in descending order as powder infant formula > peanut butter > wheat flour for the vast majority of the comparable D-values. While Salmonella is the primary pathogen of concern in low-moisture foods due to survival and outbreaks, these results indicate L. monocytogenes can exhibit similar thermotolerances in low-water activity food matrices including peanut butter and powder infant formula.

New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages.

The effect of Juniperus communis L. essential oil (JEO) addition at concentrations of 0.01, 0.05 and 0.10 µL/g on pH, instrumental parameters of color, lipid oxidation (2-Thiobarbituric acid reactive substances (TBARS)), microbial growth, texture and sensory attributes of dry fermented sausages produced with different levels of fat (15 and 25%) and sodium nitrite (0, 75 and 150 mg/kg) was assessed. Reduced level of sodium nitrite (75 mg/kg) in combination with all three concentrations of JEO (0.01–0.10 µL/g) resulted in satisfying physico-chemical (color and texture) properties and improved oxidative stability (TBARS < 0.3 mg MDA/kg) of dry fermented sausages produced with 25% of fat. However, sausages produced with 0.10 µL/g of JEO had untypical flavor. No foodborne pathogens (Escherichia coli, Listeria monocytogenes, Salmonella spp. and sulfite-reducing clostridia) were detected in any sample throughout the storage period (225 days). The results of this study revealed significant antioxidative activity of JEO and consequently its high potential as effective partial replacement for sodium nitrite in dry fermented sausages.

Diet modulates cecum bacterial diversity and physiological phenotypes across the BXD mouse genetic reference population.

The BXD family has become one of the preeminent genetic reference populations to understand the genetic and environmental control of phenotypic variation. Here we evaluate the responses to different levels of fat in the diet using both chow diet (CD, 13–18% fat) and a high-fat diet (HFD, 45–60% fat). We studied cohorts of BXD strains, both inbred parents C57BL/6J and DBA/2J (commonly known as B6 and D2, respectively), as well as B6D2 and D2B6 reciprocal F1 hybrids. The comparative impact of genetic and dietary factors was analyzed by profiling a range of phenotypes, most prominently their cecum bacterial composition. The parents of the BXDs and F1 hybrids express limited differences in terms of weight and body fat gain on CD. In contrast, the strain differences on HFD are substantial for percent body fat, with DBA/2J accumulating 12.5% more fat than C57BL/6J (P < 0.0001). The F1 hybrids born to DBA/2J dams (D2B6F1) have 10.6% more body fat (P < 0.001) than those born to C57BL/6J dams. Sequence analysis of the cecum microbiota reveals important differences in bacterial composition among BXD family members with a substantial shift in composition caused by HFD. Relative to CD, the HFD induces a decline in diversity at the phylum level with a substantial increase in Firmicutes (+13.8%) and a reduction in Actinobacteria (-7.9%). In the majority of BXD strains, the HFD also increases cecal sIgA (P < 0.0001)—an important component of the adaptive immunity response against microbial pathogens. Host genetics modulates variation in cecum bacterial composition at the genus level in CD, with significant quantitative trait loci (QTLs) for Oscillibacter mapped to Chr 3 (18.7–19.2 Mb, LRS = 21.4) and for Bifidobacterium mapped to Chr 6 (89.21–89.37 Mb, LRS = 19.4). Introduction of HFD served as an environmental suppressor of these QTLs due to a reduction in the contribution of both genera (P < 0.001). Relations among liver metabolites and cecum bacterial composition were predominant in CD cohort, but these correlations do not persist following the shift to HFD. Overall, these findings demonstrate the important impact of environmental/dietary manipulation on the relationships between host genetics, gastrointestinal bacterial composition, immunological parameters, and metabolites—knowledge that will help in the understanding of the causal sources of metabolic disorders.

Effect of different fat and protein levels in calf ration on performance of Sahiwal calves.

ObjectiveThe current study was carried out to examine the response of different levels of fat and protein in calf starter on nutrient utilisation, nitrogen metabolism, weight gain, blood parameters, and immunity level in pre-ruminant calves.MethodsTwenty four calves (5 days old) were divided into six groups in a 2×3 factorial design, with two levels of fat (10% and 14%) and three levels of protein (18%, 21%, and 24%). The calves were kept in individual pens for 120 days and fed with whole milk (1/10th of body weight) and calf starter ad-libitum. Daily dry matter intake was recorded; whereas body weight was taken on fortnightly basis to calculate average daily gain. During the growth trial blood samples were collected at 30 days interval to estimate blood glucose, albumin, total protein, total leucocyte count, total immunoglobulins and immunoglobulin G levels. A metabolic trial of seven days was carried out to find out the digestibility of different nutrients.ResultsThe dry matter intake was reduced (p<0.05) with higher fat and protein levels whereas feed conversion efficiency was improved (p<0.05) with higher protein level. Different levels of fat and protein in calf ration did not affect average daily gain in calves. The dry matter, organic matter, and crude protein digestibility were significantly (p<0.01) higher with increased level of protein. The nitrogen retention was also significantly higher (p<0.05) at 24% protein level, similarly the total immunoglobulin was significantly (p<0.05) high in higher protein fed groups, showed better immunity.ConclusionThe present finding suggested that 10% fat and 18% protein level of calf starter could be used in Sahiwal calves for optimum performance in terms of weight gain and immunity.

Effect of composition on coagulation, curd firming, and syneresis of goat milk

The present study investigated the effect of different levels of fat, protein, and casein on (1) traditional milk coagulation properties, and (2) curd firming over time parameters of 1,272 goat milk samples. Relationships between fat, protein, and casein and some indicators of udder health status (lactose, pH, somatic cells, bacterial count, and NaCl) were also investigated. Traditional milk coagulation properties and modeled curd-firming parameters were analyzed using a mixed model that considered the effect of days in milk, parity, farm, breed, the pendulum of the instrument, and different levels of fat, protein, and casein. Fat, protein, and casein were also tested with the same model but one at a time. Information provided by this model demonstrated the effect of one component alone, without contemporarily considering that of the others. The results allowed us to clarify the effect of the major milk nutrients on coagulation, curd firming, and syneresis ability of goat milk. In particular, milk rich in fat was associated with better coagulation properties, whereas milk rich in protein was associated with delayed coagulation. The high correlation of fat with protein and casein contents suggests that the effect of fat on the cheese-making process is also attributable to the effects of protein and casein. When only protein or only casein was included in the statistical model, the pattern of coagulation, curd firming, and syneresis was almost indistinguishable. The contemporary inclusion of protein and casein in the statistical model did not generate computing problems and allowed us to better characterize the role of protein and casein. Consequently, given their strong association, we also tested the effect of casein-to-protein ratio (i.e., casein number). Higher values of casein number led to a general improvement in the coagulation ability of milk, suggesting that casein-to-protein ratio, not just protein or casein, should be considered when milk is destined for cheese making. These results are especially useful for dairy farmers who want to increase their profits by improving the technological quality of the milk produced.

Use of succinyl chitosan as fat replacer on cake formulations

Chitosan derivatives have been used in bakeries as dietary fiber source for obtaining healthy breads, but no other application has been suggested. This research was focused on exploring the ability of a chitosan derivative (succinyl chitosan, SC) as fat replacer in cakes. SC suspensions were used to replace different levels of fat (up to absence of fat) and the effect on batters’ consistency and cakes features (color, morphogeometrics properties, texture, moisture and water activity) were evaluated. SC suspensions (2 g/100 g) were used to replace different levels of fat in cakes. By adapting batter consistencies, it was possible to obtain fat reduced batters with the same density, and cakes with high 2D area and lower ratio (width/height) containing half of the fat present in the reference cake. Crumb structure and texture features of fat reduced cakes containing SC was similar to that of full fat cakes. During staling, SC reduced hardening rate of cakes containing half fat, although drying rate was accelerated. The results indicated that succinyl chitosan has a great potential to be used as partial fat replacer on cakes, even reducing hardening rate during storage.

Release of Proteolysis Products with ACE-Inhibitory and Antioxidant Activities in Probiotic Yogurt Containing Different Levels of Fat and Prebiotics

In this study, the effects of prebiotic ingredients (inulin and wheat fiber) and fat percentage (0, 2 and 3.5%) on physicochemical properties, degree of proteolysis, antioxidant and ACE-inhibitory activity within 21 days storage of yogurt containing probiotic Lactobacillus casei at 5 ± 1 °C were evaluated. The results of statistical analysis showed that the application of prebiotics led to a significant increase in water-holding capacity, proteolysis and ACE-inhibitory activity of samples. The degree of proteolysis in yogurt increased as storage time elapsed (P < 0.05) but when proteolysis exceeded a certain threshold, this trend began to decline. Also, during storage time, water holding capacity reduced initially but increased thereafter. Moreover, based on our findings, the survival of L. casei, in samples treated with inulin and wheat fiber, increased significantly as compared to the control sample (P < 0.05) whereas the fat percentage did not reflect significant (P < 0.05) effect on the survival of probiotic bacteria. Furthermore, prebiotic ingredients and the presence of probiotic cultures had significant (P < 0.05) effect on the antioxidant activity of samples.

Effect on Rendement Napole genotype on metabolic markers in Ossabaw pigs fed different levels of fat.

We investigated effects of Rendement Napole (RN) genotype on metabolic markers in Ossabaw pigs fed diets with different levels of dietary fat. Thirty-two pigs, belonging to either the wild-type (WT, rn+ /rn+ ) or carrier (CAR, RN- /rn+ ) genotypes (n=16/genotype), were divided into two dietary groups, (high fat [HF] or low fat [LF]) diets, for 12weeks (n=8 pigs/genotype/diet) after which pigs were killed for gene expression analysis by RT-PCR. Feeding HF diet caused increased daily gain (ADG, p<.05) and final body weight (BW) (p<.05) in comparison with the LF diet (p<.05). Feed efficiency (gain:feed) was higher (p<.05) in pigs on the HF and was higher (p<.05) in CAR pigs compared to WT. There was genotype×diet interaction (p=.05) on final BW such that CAR animals on LF diet had the same final BW as animals of both genotypes on HF diet. Carrier pigs on LF diet had higher (p<.05) average daily gain and gain:feed than WT pigs. There was a trend (p<.08) for a higher feed consumption in pigs on the LF diet. Backfat thickness was higher (p<.01) in pigs on the HF diet. Serum triglyceride was higher (0.62 vs. 0.33mg/dl, p<.01) in pigs on HF diet. Serum insulin was higher (p<.05) in CAR versus WT pigs (0.40 vs. 0.015μg/ml). Pigs on the HF diet had a higher (p<.05) serum insulin compared to those on the LF diet (0.032 vs. 0.023μg/ml). Carnitine palmitoyl transferase 1-alpha was higher (p<.05) in the longissimus dorsi and semitendinosus muscles of pigs on HF diet. Acyl-CoA oxidase I was elevated (p<.05) in the liver of pigs on HF diet. Fatty acid synthase was lower in the longissimus dorsi muscle, liver and mesenteric fat (p<.05) of carrier pigs. The RN gene regulates specific metabolic markers in the Ossabaw pigs.

Effect of Different Levels of Fat on the Chemical Composition and Sensory Characteristics of Sudanese Low-Fat Cheese during Storage

Effect of Different Levels of Fat on the Chemical Composition and Sensory Characteristics of Sudanese Low-Fat Cheese during Storage

Development, Quality Evaluation and Shelf Life Studies of Buffalo Meat Emulsion Sausage as Influenced by Different Levels of Fat and Skimmed Milk Powder

Investigations were carried out on development quality evaluation and shelf life studies of buffalo meat emulsion sausage prepared by different levels of fat and skimmed milk powder (SMP) at refrigerated storage temperature (0°C). The quality of emulsion sausage was based on the basis of physico-chemical characteristics namely moisture content, pH, protein content, TBA number, microbial characteristics like total plate count, and sensory chrematistics The response surface methodology was applied to study the effect and for optimization of these ingredients. The moisture content of sausage samples prepared with different levels of fat and SMP ranged between 58.9 % to 62.615 % in fresh condition. After 28 days of refrigerated storage (0°C), moisture content of emulsion sausage ranged between 47.62 % - 52.97 %. The protein content of emulsion sausage was in range of 2.015 % to 2.587 %. The values of TBA number of emulsion sausage were found in the range of 0.323 to 0.358. There was slight decrease in pH of emulsion sausage during refrigerated storage (0°C). There was apparent increase in fat and protein content of emulsion sausage samples during refrigerated storage (0°C) mainly due to the loss in moisture content. The total plate count of emulsion sausage was found in the range of 3.72 - 4.02 in fresh condition. After 28 days of refrigerated storage (0°C) the values of TPC of emulsion sausage samples was found in the range of 6.97 -7.245 log cfu/g, this indicated the spoilage condition of emulsion sausage samples. The storage study revealed that the sausage samples came to spoilage end after 28 days of refrigerated storage. It was measured by the total plate count of these samples. Therefore shelf life of the samples was found to be 21 days under refrigerated condition (0°C).

Development, Quality Evaluation and Shelf Life Studies of Buffalo Meat Emulsion Sausage as Influenced by Different Levels of Fat and Skimmed Milk Powder

Development, Quality Evaluation and Shelf Life Studies of Buffalo Meat Emulsion Sausage as Influenced by Different Levels of Fat and Skimmed Milk Powder

Studies on Physicochemical Properties of Cooked Buffalo Meat Sausage as Influenced by Incorporation of Carrot Powder during Refrigerated Storage

The studies were conducted for the development, quality evaluation and shelf life of cooked buffalo meat sausage samples prepared with different levels of fat (20-30%) and carrot powder (0-5%). The research work was designed by response surface methodology and therefore the range of two independent parameters viz. fat (20-30%) and carrot powder (0-5%) was selected. The quality of sausage samples was evaluated on the basis of physicochemical characteristics like, moisture content, ash content, fat content, protein content, pH value, and TBA number. The samples were packed in combination film and stored under refrigerated condition (0oC) and for shelf life studies quality and analysis of sausage samples was carried out after every five days till the end of shelf life. The moisture content in the samples was observed in the range of 61.14 to 62.35% in fresh condition and it observed less decrement in the moisture content in samples having zero or low amount of carrot powder comparatively with the samples having higher amount of carrot powder during the refrigeration storage period. The ash content was observed in the range of 1.9 to 2.3% in fresh condition and slight increment in ash content was observed due to reduction in the moisture content during storage. Similarly fat content was found 14.12 to 16.67% in fresh condition, while an increase in fat content was found in sausage samples during refrigerated storage (0oC). It was due to the decrease in the moisture content of sausage samples. The protein content of all sausage samples was found in the range of 18.37 to 18.70% in fresh condition. The increase in protein content was found due to similar reason of decrease in moisture content. The pH values of the sausage samples were found in the range of 6.132 - 6.412 in fresh condition and it was found that sausage sample having 21.46% fat content and 4.27% carrot powder had lowest decrement in the pH. The sausage samples found spoiled at TBA no. ≥ 0.20 and shelf life cooked buffalo meat sausage found of Twenty-one days under refrigerated condition.

Process for improving the quality of direct acidified Cottage cheese

The effects of plain and fermented curd dressing ripened by single (Lactococcus lactis subsp. lactis biovar. diacetylactis) as well as mixed-strain starter cultures (L. lactis subsp. lactis; L. lactis subsp. cremoris; L. lactis subsp. lactis biovar. diacetylactis:: 1:1:1), different levels of fat (18–24%) in curd dressing and inoculation rate (1–5%) on direct acidified Cottage cheese were observed. Ripened curd dressing containing 22% fat and mixed-strain starter cultures at 3% imparted a pleasant acidic note, delicate overtones of diacetyl, improved the body and texture, visual appearance and thereby enhanced the overall quality of the product.

Standardization of Fat:SNF ratio of milk and addition of sprouted wheat fada (semolina) for the manufacture of halvasan.

Traditional Indian Dairy Products such as Halvasan are manufactured in India using an age old practice. For manufacture of such products industrially, a standard formulation is required. Halvasan is a region specific, very popular heat desiccated milk product but has not been studied scientifically. Fat and Solids-not-fat (SNF) plays an important role in physico-chemical, sensory, textural characteristics and also the shelf life of any milk sweet. Hence for process standardization of Halvasan manufacture, different levels of Fat:SNF ratios i.e. 0.44, 0.55, 0.66 and 0.77 of milk were studied so that an optimum level yielding best organoleptic characteristics in final product can be selected. The product was made from milk standardized to these ratios of Fat:SNF and the product was manufactured as per the method tentatively employed on the basis of characterization of market samples of the product in laboratory. Based on the sensory results obtained, a Fat:SNF ratio of 0.66 for the milk has been selected. In the similar way, for standardizing the rate of addition of fada (semolina); 30, 40, 50 and 60g fada (semolina) per kg of milk were added and based on the sensory observations, the level of fada (semolina) addition @50 gm/kg of milk was adjudged the best for Halvasan manufacture and hence selected.