Full Cream Milk Research Articles

Skimmed milk intake reduces the risk of ER− breast cancer: a Mendelian randomization analysis

BackgroundIn prior observational investigations, it has been demonstrated that the consumption of milk is associated with the incidence of breast cancer (BC). Despite the existence of a two-sample Mendelian randomization (MR) that suggests a causal relationship between milk intake and breast cancer risk, the outcomes still lack a definitive conclusion. This ambiguity may be attributed to variables such as the variety of milk ingested, estrogen levels, the specific type of BC, and potential confounding factors. Therefore, our principal objective is to establish the causal association between the consumption of skimmed milk and full cream milk and the risk of different types of BC through the utilization of two-sample and two-step MR analyses.MethodsIn this study, we analyzed single nucleotide polymorphisms associated with skimmed and full-cream milk consumption in a cohort of 360,806 individuals from European populations through genome-wide association studies. We conducted a two-sample MR analysis using three different methods: inverse variance weighting (IVW) was used as the main analysis, and MR-Egger and Weighted median were used as supplementary analyses to IVW. We also performed sensitivity analysis, which included leave-one-out analysis, Cochran's Q test to detect heterogeneity, and MR-Egger intercept analysis to detect potential biases caused by pleiotropy. We used two-step MR analysis to evaluate potential mediators of associations.ResultsIn the two-sample MR analysis, IVW analysis suggests a potential inverse causal relationship between skimmed milk and BC [OR 0.34, 95% CI (0.12–1.00), P = 0.05]. Subgroup analysis revealed that skimmed milk reduces the risk of estrogen receptor-negative (ER−) breast cancer [OR 0.18, 95% CI (0.04–0.90), P = 0.04], but not estrogen receptor-positive (ER+) breast cancer [OR 0.42, 95% CI (0.15–1.22), P = 0.11]. MR Egger reached similar results, that is, skimmed milk reduces the risk of ER− breast cancer [OR 0.006, 95% CI (0.00–0.70), P = 0.04], but not BC [OR 0.16, 95% CI (0.01–4.66), P = 0.30] and ER+ breast cancer [OR 0.50, 95% CI (0.02–12.61), P = 0.65]. Additionally, we found no causal relationship between full cream milk and BC (P > 0.05). In two-step MR analysis, we found evidence for a mediating role of BMI in the relationship between skimmed milk intake and ER-breast cancer risk.ConclusionOur findings strengthen the evidence for a protective effect of skimmed milk consumption on ER-breast cancer risk. Further two-step MR analyses suggest that this protective effect may partly result from body mass index (BMI). There is no evidence that full cream milk consumption affects the risk of BC.

Unveiling the Roles of Immune Function and Inflammation in the Associations Between Dietary Patterns and Incident Type 2 Diabetes

Objective To investigate the associations between data-driven dietary patterns, immune function, and incident type 2 diabetes (T2D) and the mediating effects of immune function. Methods This study included 375,665 participants without diabetes at baseline in the UK Biobank study. Dietary patterns were derived through principal component analysis of food frequency questionnaire data. Immune function was assessed using 14 individual inflammatory markers and an integrated low-grade inflammation score (INFLA-score). Cox proportional hazard models were used to estimate the associations of dietary patterns or immune function with incident T2D. Linear regressions were used to estimate the associations of dietary patterns with immune function. Mediating effects of immune function were quantified. Results During a median 14.6-year follow-up, 13,932 participants developed T2D. Four dietary patterns were identified: prudent diet (high in whole grains, vegetables, fruits, fish), wheat/dairy/eggs restrictive diet (limiting these foods), meat-based diet (high in red/processed meat, salt), and full-cream dairy diet (preference for full cream milk or dairy products). The prudent diet was negatively (HRQ4 vs Q1, 0.69 [95% CI, 0.65–0.72]), while the wheat/dairy/eggs restrictive diet (HRQ4 vs Q1, 1.08 [95% CI, 1.03–1.13]), meat-based diet (HRQ4 vs Q1, 1.12 [95% CI, 1.06–1.17]), and full-cream dairy diet (HRQ4 vs Q1, 1.08 [95% CI, 1.03–1.12]) were positively associated with incident T2D (all p for trend ≤0.04). The prudent diet was negatively and the full-cream dairy diet was positively associated with most inflammatory markers. Most inflammatory markers, especially INFLA-score (HR, 1.18 [95% CI, 1.16–1.20]), were positively associated with incident T2D. INFLA-score mediated 13% of the association with incident T2D for the prudent diet and 34% for the full-cream dairy diet. Conclusions This study identified four distinct dietary patterns and a range of inflammatory markers associated with incident T2D. A notable proportion of the associations between dietary patterns and T2D was mediated by immune function.

Effect of Differences in Protein Levels and Length of Fermentation Time on Physicochemical Characteristics of Caspian Sea Yoghurt Green Tea

Caspian sea inoculum has been widely used for yogurt production, but it is rarely used in making green tea powder (GTP) yoghurt using milk with different protein content. This study aims to determine the changes in the characteristics of GTP yoghurt with Caspian sea inoculum using low fat UHT milk (SLF) or full cream UHT milk (SFC) during the fermentation period at 0 and 16 hours. The results showed that use of different types of UHT milk affected physicochemical characteristics. Fermentation for 16 hours caused a decrease in the pH of the sample to pH 4.3-4.4, but it was negatively correlated with an increase in the acidity. In addition, fermentation resulted increase the value of L* (brightness). The SLF sample has a greener color than the SFC sample. The viscosity of GTP yoghurt increased significantly at 16 hours in SFC and SLF samples. After 16 hours fermentation, the TPC became 4.15 mg GAE/g and 4.45 mg GAE/g with IC50 values ​​of 37.51 g/mL and 23.95 g/mL in SLF and SFC samples. The high protein content in UHT milk affected the high acidity, viscosity, and syneresis values ​​resulting a decrease in the TPC of GTP yoghurt.

Antimicrobial susceptibility profile of Klebsiella pneumoniae isolated from some dairy products in Libya as a foodborne pathogen.

Klebsiella pneumoniae is one of the most common causes of clinical and asymptomatic mastitis in dairy cattle, as well as in milk and dairy products that affect milk quality. Mastitis caused by K. pneumoniae is even more serious due to its poor response to antibiotic therapy. The aim of this study was to detect and identify the presence of K. pneumoniae in milk and dairy products produced in Libya. A total of 234 samples were randomly collected from various locations in Libya. Samples were examined for the presence of K. pneumoniae using conventional cultural techniques, including cultivation in violet red bile agar plus 4-methylumbelliferyl-ß-D-glucuronide broth and CHROM agar, followed by polymerase chain reaction identification and partial sequencing of 16S rRNA. Of the 234 samples of milk and dairy products collected, 16 (6.8%) isolates revealed mucoid colonies on agar media that were phenotypically suggested to be K. pneumoniae. Identification of isolates was confirmed using molecular techniques (16S rRNA). Among the examined samples, K. pneumoniae was recovered from camel's milk, raw cow's milk, raw fermented milk, Maasora cheese, Ricotta cheese, soft cheese, full cream milk powder, milk powder infant formula, cereal baby food, and growing-up formula. Antibiotic susceptibility testing was performed on 12 of the 16 K. pneumoniae isolates, and the results showed that K. pneumoniae isolates were resistant to more than eight antibiotics; interestingly, two isolates showed metallo-beta-lactamase (MBL) production. K. pneumoniae is considered a risk to human health because many of these products do not comply with the microbiological criteria of international and/or Libyan standards. This study emphasized the relationship between K. pneumoniae and raw milk, cheese, milk powder, and infant milk retailed in Libya. There is a need to take the necessary measures to ensure effective hygiene practices during production in dairy factories, handling, and distribution on the market, in particular at a small local production scale.

Nine dietary habits and risk of colorectal cancer: a Mendelian randomization study

BackgroundEpidemiological studies have provided evidence that there is an association between diet and colorectal cancer. However, the causal relationship between dietary habits and colorectal cancer remains unknown.MethodsThe UK Biobank provided summary-level genome-wide association study data for nine dietary habits, including alcohol consumption (n = 549,703), instant coffee consumption (n = 250,308), fruit consumption (n = 210,947), meat consumption (n = 210,947), full cream milk consumption (n = 41,306), sweets consumption (n = 25,521), tea consumption (n = 501,494), vegetable consumption (n = 210,947), and yogurt/ice cream consumption (n = 210,947). Additionally, data on colorectal cancer were collected, consisting of 5,567 cases and 372,016 controls. The MR analysis employed inverse variance weighted, weighted median, MR-Egger regression, and MR multivariate residuals tests.ResultsIn the predominantly European population, a positive association was observed between vegetables (OR = 1.014, 95% CI = 1.000-1.029, p = 0.048) and an increased risk of colorectal cancer. The results for vegetable did not survive correction for multiple comparisons. However, no strong evidence was found for other dietary factors, such as alcohol (OR = 1.012, 95% CI = 0.974–1.051, p = 0.556), fruit (OR = 1.007, 95% CI = 0.986–1.029, p = 0.512), meat (OR = 1.000, 95% CI = 0.987–1.026, p = 0.968), full cream milk (OR = 1.019, 95% CI = 0.979–1.061, p = 0.357), sweets (OR = 0.998, 95% CI = 0.991–1.004, p = 0.524), and tea (OR = 1.002, 95% CI = 0.994–1.009, p = 0.672), with regards to colorectal cancer risk in the European population.ConclusionsOur study highlights the need for a more nuanced approach to dietary recommendations for CRC prevention, with greater emphasis adherence to the Mediterranean dietary pattern.

Validation of in vitro glycaemic index (eGI) and glycaemic load (eGL) based on selected baked products, beverages, and canned foods

Glycaemic index (GI) is an important characteristic of any newly formulated foods. This study aimed to validate the estimated glycemic index (eGI) and glycaemic load (eGL) of some selected baked products, beverages, and canned foods. Also, further aimed to develop the relationship between eGI and the eGL value. For the method validation, 30 food products were selected. The eGI were determined and compared with published GI values from International GI Table 2021. This study used the in vitro digestion method to determine the eGI and eGL. In the results, it has been observed that baked products showed significant positive correlations (p<0.01) between eGI and eGL. However, an inverse correlation between eGI and fat content (p<0.01) was found for baked products. Instant cocoa A (3 in 1) (51.61 %) showed the highest rate of starch hydrolysis. The fine wholemeal bread (74.54 ± 0.72) yielded the highest eGI value, while the lowest eGI was found in full cream milk (39.95 ± 0.02). However, no correlation was observed between eGI and total available carbohydrates for all samples. Findings of this study suggested that the in vitro method can be used as a preliminary assessment on estimating GI and GL values for selected food samples.

Physicochemical characteristics of homemade ice cream with mustard green (Brassica juncea) powder or puree

Ice cream is a product of high sensory acceptance because of the countless flavor options and their combination. It has become one of the most popular desserts and its production is increasing year by year and highly accepted by children, adolescents, adults, as well as the elderly public. A number of studies have been carried out in developing new functional ice creams with ingredients such as fruits like avocado, dragon fruit, banana, passion, guava, lemon and soursop. The present study was, therefore, carried out to assess the possibility of producing homemade ice cream with enhanced nutritional value with mustard green leaves. This research explored the utilization of powdered and fresh mustard green leaves in the form of puree as nutritional enrichment for homemade ice cream. Homemade ice cream ingredients in this experiment consisted of 100 g solids and 150 ml water. The solids consisted of 74 g full cream milk powder, 15 g sugar, 10 g skimmed milk powder, 0.5 g emulsifier, and 0,5 g Carboxy Methyl Cellulose. Mustard green powder was added in accordance to treatments, namely 3%, 6%, 9% and 12% from the 100 g solids. Whereas mustard green puree were added as replacement of 100 ml water from the total of 150 ml water in the formula. Control treatment was made with no mustard green powder or puree. The chemical and physical characteristics were determined in three replicates using randomized completely blocked design. Data was submitted to Analysis of Variance (ANOVA) and further tested using Honestly Significant Difference (HSD). Based on the results of this study, the addition of mustard green powder and puree on homemade ice cream had significant increase in ash content, total chlorophyll, melting rate, viscosity, and yellowness, but a decrease in overrun, lightness, and redness. The higher the concentration of mustard green powder or puree, the higher the increase of ash content, total chlorophyll, melting rate, viscosity and yellowness. On the other hand, the higher the concentration of mustard green powder or puree the higher the decrease of overrun, lightness, and redness. Mustard green powder gave higher ash content and total chlorophyll than the puree, but mustard green puree gave brighter colour indicated by higher lightness, greenness, and yellowness. Key words: ice cream, homemade, mustard green, powder, puree, enrichment

Different types of milk consumption and the risk of dementia: Analysis from a large-scale cohort study

Previous studies have investigated whether milk consumption has a role in preventing the development of cognitive impairment, but the results were inconsistent. Importantly, most of them have disregarded the role of different types of milk. This study aimed to examine the associations between different types of milk consumption and the risk of dementia. In this large-scale cohort study, participants without cognitive impairment at baseline were included from the UK Biobank. The type of milk mainly used was self-reported at baseline, including full-cream milk, skimmed-milk, soy milk, other milk, and no milk. The primary outcome was all-cause dementia. Secondary outcomes included Alzheimer's disease and vascular dementia. Of the 307,271 participants included in the study (mean age 56.3 [SD 8.1] years), 3789 (1.2%) incident all-cause dementia cases were observed over a median follow-up of 12.3 years. After adjustment for potential confounders, only soy milk consumers had a statistically significantly lower risk of all-cause dementia compared with no milk consumers (hazard ratio [HR], 0.69; 95% confidence interval [CI], 0.54 to 0.90). When compared with soy milk non-consumers consisting of full-cream milk, skimmed-milk, and other milk consumers, soy milk consumers still showed a lower risk of all-cause dementia (HR, 0.76; 95% CI, 0.63 to 0.92), and there was no significant interaction with genetic risk for dementia (P for interaction=0.15). Soy milk consumers showed a lower risk of Alzheimer's disease (HR, 0.70; 95% CI, 0.51 to 0.94; P=0.02), while the association was not significant for vascular dementia (HR, 0.72; 95% CI, 0.47 to 1.12; P=0.14). The main consumption of soy milk was associated with a lower risk of dementia, particularly non-vascular dementia. Additional studies are needed to investigate how this association varies with the dose or frequency of the consumption of soy milk and to examine the generalizability of these findings in different populations.

Quality evaluation and microbial enumeration of plant based probiotic yoghurt from powdered milk and tiger nut milk

Some commercial yoghurt manufacturers have promoted the usage of artificial thickening and binding agents in the production of yoghurt. These substances, most of which are chemically synthesized could be dangerous. The purpose of this research is to assess the physicochemical characteristics of yogurt made from full cream milk, skimmed milk, and tiger nut milk. It also aimed to estimate the total aerobic plate count, total coliform count, and total mold count of the products for microbiological analyses. The powdered milk samples were reconstituted into liquid and the sorted-clean tiger nut was blended in order to extract the milk. Tiger nut milk proportion of 20 to 30 % was incorporated into the liquid milk before fermentation. The harvested yoghurt was assayed for sensory, physicochemical and microbial analyses. The result obtained showed a level of significant difference (p &lt; 0.05). Among the samples produced, sample G has the least acceptable value 5.00 while sample C had the highest acceptable value 7.05 across the sensory scores. The values obtained from the physicochemical analysis showed that pH value ranged from 3.67 to 4.97. For TDS and titratable acidity (TA), the values ranged from 4.53 to 6.72 x 102 ppm and 0.62 to 0.87 respectively. None of the yoghurt samples had coliform growth on the medium after the incubation period while total viable count ranged from 78.67 to 227.33 cfu/ml and total mould count ranged from 16.67 to 56.67 sfu/ml at a dilution factor of 102. Tiger nut milk can be used in the production of yoghurt as a possible substitute because of its nutritional content and health advantages. Therefore, it is imperative to assert that the use of tiger nut milk in the manufacturing of yoghurt will improve the quality of yoghurt and ultimately result in a desired product.

Characterization of Red Beans Yogurt (Phaseolus vulgaris L) with addition of dates (Phoenix dactylifera)

Yogurt is one of the probiotic products that is commonly consumed and widely developed across the world. This experiment aims to determine the effects of red beans, dates, and starter culture addition on a certain ratio of full cream milk powder and characterized by Indonesian National Standard also known as SNI number 2981 :2009. This experiment was conducted with the ratio of red beans to dates (v/v) were 40:60, 50:50, and 60:50 and the starter cultures (%v/v) were 5, 15, and 25. This experiment method consisted of making red beans juice, dates juice and fermentation. The results of the experiment showed that the protein content (%) of the ratio of red beans to dates (v/v) and starter cultures (%v/v) were 40:60 and 5, 50:50 and 5,60:40 and 5; 40:60 and 15, 50:50 and 15, 60:40 and 15; 40:60 and 25; 50:50 and 25, 60:40 and 25 were 3.455, 3.63, 3.335, 2.805, 2.965, 2.915, 2.305, 3.10, and 3.15. While the fat content (%) were 2.22, 2.015, 1.55, 1.58, 1.515, 1.28, 1.27, 2.20, and 1.655; and the ash content (%) were 0.795, 0.88, 0.855, 0.835, 0.855, 0.91, 0.78, 0.82, and 0.89. The protein content that was not in accordance with the SNI was only found in yogurt with a ratio of red beans to dates 60:40 (v/v) and starter cultures of 5 (%v/v). Yogurt made from red beans, dates, and addition of full cream milk powder has the potential to become a healthy drink with a new taste.

Resistive Switching Property of Raw Organic Cow Milk for Memory Application

Organic material-based computer memory devices are critical for lowering the amount of electronic waste. Toward this end, we here present the resistive switching property of metal-insulator-metal type devices consisting of active layers made of raw organic cow milk. Our devices were made up of fat-free, medium cream, and full cream raw cow milk active layers sandwiched between indium-doped tin oxide and silver electrodes. These devices were created without the use of heat or electricity, and because they use cow milk as their active layers, they do not pollute the environment. The medium-fat milk film had a higher weight percentage of metallic ions than the fat-free and full-cream milk films, according to energy-dispersive X-ray spectroscopy analysis of the active layers. As a result, electrical characterization and memory studies revealed that conductive filaments driven by a space-charge-limited conduction mechanism were responsible for the “S-type” memory characteristics of the medium-fat milk-based device, with switching at remarkably low VSET=+0.48V and VRESET=−0.25V. Furthermore, with over 30 write/erase cycles, this device demonstrated better non-volatile computer memory device prospects. Hoping conduction-driven conductive filaments, on the other hand, were linked to the behavior of devices that use fat-free and full-cream milk. Overall, our findings show that the fat and ion content of milk plays an important role in the morphology, transport, and switching of these devices.

Association of milk consumption with all-cause mortality and cardiovascular outcomes: a UK Biobank based large population cohort study

BackgroundThe association of milk consumption with mortality and cardiovascular disease (CVD) outcomes was unclear.ObjectiveThe present study was performed to reveal the association of full cream, semi-skimmed, skimmed, soy, and other milk with all-cause mortality and CVD outcomes.MethodsA prospective cohort study was performed using data from the UK Biobank. This study recruited 450,507 participants without CVD at baseline between 2006 and 2010 from UK Biobank and followed them up through 2021. Cox proportional hazard models were adopted to calculate the hazard ratios (HRs) and 95% confidence interval (CI) to understand the correlation between milk consumption and clinical outcomes. Subgroup and sensitivity analyses were further conducted.ResultsAmong the participants, 435,486 (96.7%) were milk consumers. Multivariable model indicated that the adjusted HR of association between milk consumption and all-cause mortality was 0.84 (95% CI 0.79 to 0.91; P = 0.000) for semi-skimmed milk; 0.82 (0.76 to 0.88; P = 0.000) for skimmed milk and 0.83 (0.75 to 0.93; P = 0.001) for soy milk. Semi-skimmed, skimmed, and soy milk use were significantly related to lower risks of CVD mortality, CVD event, and stroke.ConclusionCompared with non-milk users, semi-skimmed milk, skimmed milk, and soy milk consumption were related to a lower risk of all-cause mortality and CVD outcomes. Among them, skim milk consumption was more beneficial for all-cause mortality, while soy milk consumption was more beneficial for CVD outcomes.

Optical sensor response towards hydrogen peroxide in low fat and full cream milk

Fiber Optic Displacement Sensor (FODS) categorized as one of the optical sensor based reflective intensity modulation. An intensity based sensor have been widely used in detecting various substances due to their simplicity structures. Generally for sensing principle, a pair of fiber is used to construct FODS which one of optical fiber is the transmitting fiber and another one is receiving fiber. The objective of this current work is to introduce FODS to evaluate the optical response in terms of voltage reading at different concentration of hydrogen peroxide in two different types of milk. A real-time measurement, low cost, stability, high sensitivity and simplicity of design promote a well-developed sensor in providing useful parameters in detecting hydrogen peroxide in milk. Hydrogen peroxide is an adulterated agent added in milk that can harm the consumers. Transmitive optical sensor as a function of displacement technique was developed to study the hydrogen peroxide concentrations in the range of 0 %-10 % as consuming more than 3-10 % of hydrogen peroxide can cause mild allergies reactions, stomach upset and vomiting. The output from the receiving fiber in this designated system was measured in terms of voltage reading through multimeter. The sensor shows outstanding performances of delivering 0.0007 V/% sensitivity for low fat milk and with linearity of >98 %. Whereas, the sensitivity achieved for full cream milk was 0.0005 V/% with a good linearity >97 %. The simplicity and credibility of this system offer a good opportunity in this project and also foods industry applications.

Influence of Machine Parameters and Coagulant on the Textural Properties of Paneer (Indian Cottage Cheese)

Paneer is an acid coagulated concentrated indigenous Indian dairy product. The texture of paneer manufactured from a developed automatic machine was studied with respect to the processing parameters such as coagulation temperature (70–90°C), pressure (0.3–0.6 MPa), types of coagulant (vinegar and citric acid), and milk (cow, buffalo, and full cream milk). The paneer samples were analysed for texture profile analysis of hardness, adhesiveness, springiness, gumminess, chewiness, and cohesiveness. An inscribed central composite design was used to optimize the desired textural characteristics of paneer such as minimum hardness and maximum springiness of paneer. The optimization result concluded that the full cream milk at the coagulation temperature of 88°C with citric acid at pneumatic pressure of 0.3 MPa would result on minimum hardness of 105.84 N and the springiness value of 0.6073, and the result was validated.

The Development of Moringa oleifera Leaves Cereal Using Full Cream and Soy Milk as Fillers.

Moringa oleifera leaves powder can be fortified to improve the nutritional values and health benefits of several food products including cereal. This research aimed to obtain an optimized formula for Moringa oleifera cereal which was produced through the wet granulating method. This powder was developed into four cereal formulas. F1 and F2 use full cream milk as filler combined with 1.5% and 2% xanthan gum respectively. F3 and F4 use a combination of full cream milk and soy milk as a filler with 1.5% and 2% xanthan gum concentration. The effect of xanthan gum concentration and type of milk also were evaluated to the physical granule characteristics, reconstituted physical and chemical characteristics, as well as the Indonesian national standard (SNI) 01-4270-199 for the cereals, were also analyzed. The four formulas performed excellent granule flow characteristics with suitable dispersion time, pH, viscosity, and flow behavior. Xanthan gum concentration, filler type, and interaction between these components significantly influenced the cereal viscosity (p &lt; 0.05). However, formulas 2 and 4 which used 2% xanthan gum exhibited higher viscosity (333,75 cps and 305 cps) and dispersion stability (F=1). These formulas were further evaluated for cereal quality requirements based on SNI 01-4270-199 for cereals. The combination of full cream-soy milk and 2% xanthan gum exhibited a positive impact on the proximate content. Therefore, from these results, it can be concluded that Formula 4 was the recommended formula. However, these components are required to be optimized in further study to meet the SNI requirements of crude fiber, water, and fat content.

The Influence of The Addition of Potato (Solanum Tuberosum) And Extract of The Skin of The Dragon Fruit on The Level of Flow and Organoleptic Ice Cream

Potato is one of the tubers that can be used as an alternative source of non-fat solids in the manufacture of ice cream, which can act as an emulsifier that functions to slow down the melting power of ice cream. As for the coloring material, dragon fruit peel extract is used because it has a purplish red pigment and is rich in anthocyanin content as a natural dye. This study aims to determine the level of melting of potato ice cream and the organoleptic properties of ice cream with the addition of potatoes and dragon fruit peel extract as natural dyes. The method used in this study was a completely randomized design (CRD) with two factors, namely factor 1 combination of full cream milk: potato (25:75; 50:50; 75:25) and factor 2 the addition of dragon fruit peel extract (10 ml, 20 ml). ml, 30 ml) with 3 replications. The best treatment results were K₃E₃, namely the composition of 75gr full cream milk and 25 gr potatoes, 30 ml dragon fruit peel extract, which resulted in the highest score on aroma (3.84), color (3.86), texture (4.30), and liking (3.96).

The Influence of The Addition of Potato (Solanum Tuberosum) And Extract of The Skin of The Dragon Fruit on The Level of Flow and Organoleptic Ice Cream

Potato is one of the tubers that can be used as an alternative source of non-fat solids in the manufacture of ice cream, which can act as an emulsifier that functions to slow down the melting power of ice cream. As for the coloring material, dragon fruit peel extract is used because it has a purplish red pigment and is rich in anthocyanin content as a natural dye. This study aims to determine the level of melting of potato ice cream and the organoleptic properties of ice cream with the addition of potatoes and dragon fruit peel extract as natural dyes. The method used in this study was a completely randomized design (CRD) with two factors, namely factor 1 combination of full cream milk: potato (25:75; 50:50; 75:25) and factor 2 the addition of dragon fruit peel extract (10 ml, 20 ml). ml, 30 ml) with 3 replications. The best treatment results were K₃E₃, namely the composition of 75gr full cream milk and 25 gr potatoes, 30 ml dragon fruit peel extract, which resulted in the highest score on aroma (3.84), color (3.86), texture (4.30), and liking (3.96).

The Formulation and Evaluation of High-Fat Pellet on Lipid Profiles and Body Mass Index of Male Wistar Rats

This study aimed to explore the manufacture of high-fat pellets for obesity induction diets in male Wistar rats and determined its effect on lipid profiles and body mass index. It was an experimental laboratory method with a post-test randomized control group. Formulation of high-fat pellets (HFD) and physico-chemical characteristics of pellets were conducted in September 2019. This study used about 28 male Wistar white rats, two months old, and 150-200 g body weight. Rats were acclimatized for seven days, then divided into four groups: 7 rats were given a standard feed of Confeed PARS CP594 (P0), and three groups (P1, P2, P3) were given high-fat feed (HFD FII) 30 g/head/day. The result showed that the mean fat content of Formula II pellets (HFD FII) was higher (25.44% ± 0.16) than Formula I pellet (HFD FI) (22.55% ± 0.16) and standard feed (3%). The mean of body weight and BMI of obesity induction rat groups (P1, P2, P3) were significantly higher than the standard rat group (P0) (p &lt;0.05). The results of the post-hoc LSD test between groups P1, P2, and P3 showed no difference in mean body weight and BMI (p&gt; 0.05). Feed consumption in the rat fed with HFD FII pellets was higher than the standard group (P0). It means that rats preferred the HFD FII pellets. The lipid profile of the obesity induction group showed higher total cholesterol, triglycerides, and LDL, while the HDL levels were significantly lower than the standard feed group (P0). LSD post-hoc test results between P1, P2, and P3 showed no difference in the mean lipid profile (p&gt; 0.05). Giving HFD FII pellets, a source of fat from butter, full cream milk powder, and eggs of purebred chickens for eight weeks could make male Wistar rats obese and dyslipidemia

Response Surface Optimisation of Polydimethylsiloxane (PDMS) on Borosilicate Glass and Stainless Steel (SS316) to Increase Hydrophobicity.

Particle deposition on the surface of a drying chamber is the main drawback in the spray drying process, reducing product recovery and affecting the quality of the product. In view of this, the potential application of chemical surface modification to produce a hydrophobic surface that reduces the powder adhesion (biofouling) on the wall of the drying chamber is investigated in this study. A hydrophobic polydimethylsiloxane (PDMS) solution was used in the vertical dipping method at room temperature to determine the optimum coating parameters on borosilicate glass and stainless steel substrates, which were used to mimic the wall surface of the drying chamber, to achieve highly hydrophobic surfaces. A single-factor experiment was used to define the range of the PDMS concentration and treatment duration using the Response Surface Methodology (RSM). The Central Composite Rotatable Design (CCRD) was used to study the effects of the concentration of the PDMS solution (X1, %) and the treatment duration (X2, h) on the contact angle of the substrates (°), which reflected the hydrophobicity of the surface. A three-dimensional response surface was constructed to examine the influence of the PDMS concentration and treatment duration on contact angle readings, which serve as an indicator of the surface’s hydrophobic characteristics. Based on the optimisation study, the PDMS coating for the borosilicate glass achieved an optimum contact angle of 99.33° through the combination of a PDMS concentration of X1 = 1% (w/v) and treatment time of X2 = 4.94 h, while the PDMS coating for the stainless steel substrate achieved an optimum contact angle of 98.31° with a PDMS concentration of X1 = 1% (w/v) and treatment time of X2 = 1 h. Additionally, the infrared spectra identified several new peaks that appeared on the PDMS-treated surfaces, which represented the presence of Si-O-Si, Si-CH3, CH2, and CH3 functional groups for the substrates coated with PDMS. Furthermore, the surface morphology analysis using the Field Emission Scanning Electron Microscopy (FESEM) showed the presence of significant roughness and a uniform nanostructure on the surface of the PDMS-treated substrates, which indicates the reduction in wettability and the potential effect of unwanted biofouling on the spray drying chamber. The application of PDMS and PTFE on the optimally coated substrates successfully reduced the amount of full cream milk particles that adhered to the surface. The low surface energy of the treated surface (19–27 mJ/m2) and the slightly higher surface tension of the full cream milk (54–59 mJ/m2) resulted in a high contact angle (102–103°) and reduced the adhesion work on the treated substrates (41–46 mJ/m2) as compared to the native substrates.

Preliminary Investigation on the Processability of Low-Fat Herbal Cheese Manufactured with the Addition of Moringa, Bidara, and Bay Leaves Extracts

This study was conducted to investigate the processability of herbal cheese made from low-fat milk with herbs extract: moringa, bay, and bidara leaves, and their combination. Herbal cheeses were manufactured from commercial low-fat milk with a fat content of approximately 1%, and the percentage of herbs added was 20%. Nine treatments applied in this research were (P1) Full fat milk without herbs as control; (P2) Low-fat milk without herbs; (P3) low-fat milk + 20 % bidara leaves extract; (P4) low-fat milk + 20 % bay leaves extract; (P5) low-fat milk + 20% moringa leaves extract; (P6) low-fat milk + mixes of bidara leaves and bay leaves extracts (10:10%); (P7) low-fat milk + mixes of bidara leaves and moringa leaves extracts (10:10%); (P8) low-fat milk + mixes of bay leaves and moringa leaves extracts (10:10%); and (P9) low-fat milk + mixes of bay; moringa and bidara leaves extracts (6.67:6.67:6.67%). A completely randomized design was used with three replicates. Variables measured were instrumental total solids, acidity, and color of the cheese. A colorimeter estimated cheese color as L* (brightness), a* (green to red), and b* (blue to yellow). Results showed that, total solids, L*, and b* values were significantly different; however pH and a* values were similar. The low-fat cheese pH ranged from 6.12-6.63 and the total solid ranged from 36.82 to 55.26 %. Herbal cheese showed L* value 74.21-90.86; b* value 14.47-22.98. The pH and a* value of all low-fat cheeses were not significantly different to control. From this preliminary experiment, it can be concluded that the processability of low-fat cheeses with the addition of 20% moringa leaves extract produces the highest yellowness. In contrast, full cream milk produces fresh cheeses with highest total solid and brightness.