Fresh Dairy Products Research Articles

Biotechnology Update Reimbursement for Outpatient Biotech Drugs—Part 2

1.The speed of the dasher (200 r.p.m. normal; 163 r.p.m. low; 260 r.p.m. high) has no appreciable effect upon the rapidity of freezing ice cream; upon the rapidity of incorporating 100 per cent overrun; or upon the body and texture of the finished ice cream, when made from fresh dairy products.2.In freezing sherbets, where an overrun in excess of 30 to 40 per cent is undesirable, the reduction of the effect of the dasher by reducing its speed, by allowing it to idle, or by operating at normal speed in the same direction as the scraper, is useful in preventing the too rapid incorporation of overrun and the consequent necessity of drawing the sherbet before it is properly frozen.3.The operation of the scraper at a speed above normal slightly shortens the freezing time and also the time necessary to incorporate 100 per cent overrun and tends to produce a slightly smoother body.4.Comparing the effect of variations of speed of dasher and scraper in freezing ice cream, the scraper is the more important.

Quantification of Cholesterol Oxidation Products in a Variety of Foods

Cholesterol oxidation products (COPS) were estimated in a variety of foods by gas chromatography. Substantial quantities of α- and β-epoxide (2 to 46 and 0 to 111 ppm, respectively) and lesser quantities of 7β-hydroxy- and 7-ketocholesterol were found in powdered egg products. Other foods found to contain COPS included dehydrated chicken, turkey and beef (0 to 43 ppm); and Cheddar, Blue, Romano and Parmesan cheese powders (0 to 17 ppm). Powdered infant formulas and dehydrated baby foods displayed several peaks coinciding to COPS but none were confirmed by mass spectroscopy. COPS were either not detected or noted at < 15 ppm in fresh dairy products.

Fresh chilled dairy products

Nomenclature, definition reglementaire, technologie et qualite de ce type de produit : yaourts brasses ou non, entremets et desserts lactes

Nutrition in agricultural development in Aleppo Province, Syria 2 home food preservation, child nutrition and family food consumption patterns

Qualitative dietary assessment surveys were conducted in eight villages in the high and low rainfall areas of Aleppo Province, together with height and weight determinations on children. Rural families in the high rainfall zone had, in general, greater and more stable farm resources and reserves than families in the low rainfall zone. Anthropometric data gave cause for concern in both zones in that many children were below reference values in weight‐for‐age and height‐for‐age, although weight‐for‐height values were normal. The majority of families in both zones preserved and stored cereals, food legumes (mainly lentils), dairy products and a variety of vegetables and fruits. Purchases of raw or preserved products from the market were significantly more frequent in the low rainfall zone except for dairy products, which were provided mostly from owned livestock in both zones. Cereals were present in the largest number of meals per day in both zones and were commonly consumed combined with dairy products and/or oils. The interrelationships between farm resources and dietary consumption were suggested by significantly higher consumption of dairy products as more livestock was owned; the seasonal variations in the variety and frequency of consumption (more fruits & vegetables and less cereals and fresh dairy products in the summer); and, finally, the greater impact of drought on food reserves in the low rainfall zone. Although weight and height deficits in children increased with age in both zones, and more school age children were in deficit in the low rainfall zone, no direct relationships between anthropometric deficits, farm resources and dietary patterns could be demonstrated since the differences between zones, while frequently significant, were small and all the farmers were relatively poor.

Collaborative Study of a Spectrophotometry Method for the Determination of Sorbic Acid in Fresh Dairy Products

Abstract A collaborative study has been completed on the determination of sorbic acid in 2 dairy products by a spectrophotometric method. Mozzarella cheese and cold pack cheese food were analyzed for sorbic acid. The sorbic acid was extracted from the dairy products with metaphosphoric acid and partitioned into a petroleum ether-anhydrous ether mixture. The concentration of sorbic acid was determined from its absorbance at 250 nm and its presence was confirmed by the disappearance of this absorbance maximum after shaking the ether solution with aqueous permanganate. The results obtained in the 10 collaborators’ laboratories were statistically evaluated. The average per cent recovery of sorbic acid in mozzarella cheese was 93.6—95.6 and in cold pack cheese food 90.7—101.9. A comparison was also made between the extraction procedure and the AOAC colorimetric method for sorbic acid in cold pack cheese food. The AOAC method had lower variability and higher per cent recovery for this product. The spectrophotometric method has been adopted as official first action as a screening procedure for sorbic acid in fresh dairy products.

Rapid Spectrophotometry Method for the Determination of Sorbic Acid in Fresh Dairy Products

Abstract A rapid and accurate spectrophotometry method for sorbic acid in fresh dairy products has been developed. Sorbic acid is extracted from the dairy product with aqueous metaphosphoric acid and partitioned into an ethyl ether-petroleum ether mixture. The concentration of sorbic acid is determined from its absorbance at 250 nm and its presence is confirmed by the disappearance of this absorbance maximum after shaking the ether solution with aqueous permanganate. The procedure is very rapid; an analysis can be completed in 1 hr. Recoveries of added sorbic acid from various dairy products average 97.9%.

Speed of Dasher and Scraper as Affecting the Quality of Ice Cream and Sherbet

Summary 1.The speed of the dasher (200 r.p.m. normal; 163 r.p.m. low; 260 r.p.m. high) has no appreciable effect upon the rapidity of freezing ice cream; upon the rapidity of incorporating 100 per cent overrun; or upon the body and texture of the finished ice cream, when made from fresh dairy products. 2.In freezing sherbets, where an overrun in excess of 30 to 40 per cent is undesirable, the reduction of the effect of the dasher by reducing its speed, by allowing it to idle, or by operating at normal speed in the same direction as the scraper, is useful in preventing the too rapid incorporation of overrun and the consequent necessity of drawing the sherbet before it is properly frozen. 3.The operation of the scraper at a speed above normal slightly shortens the freezing time and also the time necessary to incorporate 100 per cent overrun and tends to produce a slightly smoother body. 4.Comparing the effect of variations of speed of dasher and scraper in freezing ice cream, the scraper is the more important.