Lactose Levels Research Articles

Production and evaluation of some physicochemical parameters of peanut milk yoghurt

The peanut milk for yoghurt production was prepared by fortifying peanut milk (∼12 g/100 g total solids) with 4 g/100 g skimmed milk powder. The final product was subjected to physicochemical analysis using cow milk yoghurt (CMY) as a control throughout the study. Peanut milk yoghurt (PMY) had higher protein content, fat, water holding capacity and lower susceptibility to Syneresis than CMY. PMY had lower lactose level (1.73 g/100 ml) compared to CMY (4.93 g/100 ml). Generally both PMY and CMY had high mineral composition and contained high amounts of essential amino acids. PMY also contained a higher proportion of unsaturated fatty acids than saturated fatty acids as compared to CMY. Therefore, in terms of fatty acid composition, PMY could be considered to be more health promoting than CMY. Sensory evaluation revealed that though PMY had better sensory texture scores than CMY, its sensory appearance, flavor and overall acceptability scores were lower than those of CMY.

Teores de cloretos, lactose e índice cloretos/lactose na secreção láctea de bovinos da raça Jersey no primeiro mês da lactação

Avaliou-se a influência do período colostral nos teores lácteos de cloretos, lactose e do índice cloretos/lactose. Foram colhidas 418 amostras de leite provenientes de glândulas mamárias sadias, e que não apresentavam crescimento bacteriano ao exame microbiológico, de 127 vacas da raça Jersey. As amostras foram distribuídas em oito grupos: 0 ┤1/2 dia; 1/2 ┤1 dia; 1 ┤2 dias; 2 ┤3 dias; 3 ┤5 dias; 5 ┤7 dias; 7 ┤15 dias; 15 ┤30 dias em lactação. Nas amostras, colhidas antes da ordenha, foram determinados os valores de cloretos, por titulação colorimétrica, e de lactose, por radiação infravermelho, e calculou-se o índice cloretos/lactose. Nas primeiras 24 horas da lactação, observou-se abrupta diminuição no teor lácteo de cloretos e do índice cloretos/lactose, associada com o aumento no teor lácteo de lactose. A transição da secreção de colostro para leite em relação ao teor de cloretos e lactose e ao índice cloretos/lactose na secreção láctea ocorreu na primeira semana da lactação, a partir do terceiro dia da lactação para o valor de cloretos e para a relação cloretos/lactose e a partir do quarto dia da lactação para o teor de lactose. Recomenda-se, nas primeiras 24 horas da lactação, a adoção dos seguintes limites de normalidade: cloretos, <173,4mg/dL; lactose >3,94g/dL e índice cloretos/lactose, <6,11%. Entre o segundo e o sétimo dia da lactação (transição de colostro para leite), indicamse os seguintes limites: cloretos <125,9mg/dL; lactose, >4,03g/dL e índice cloretos/lactose <3,54.

Performance of weanling piglets offered low-, medium- or high-lactose diets supplemented with a seaweed extract from Laminaria spp.

An experiment (3 × 4 factorial arrangement) was conducted to investigate the interaction between different levels of lactose (60 v. 150 v. 250 g/kg) and seaweed extract (0 v. 1 v. 2 v. 4 g/kg) containing both laminarin and fucoidan derived from Laminaria spp. on growth performance and nutrient digestibility of weanling pigs. In all, 384 piglets (24 days of age, 7.5 kg (s.d. 1 kg) live weight) were blocked on the basis of live weight and were assigned to one of 12 dietary treatments (eight replicates per treatment). Piglets were offered diets containing either low (60 g/kg), medium (150 g/kg) or high (250 g/kg) lactose levels with one of the following levels of seaweed extract additive: (1) 0 g/kg, (2) 1 g/kg, (3) 2 g/kg or (4) 4 g/kg seaweed extract. The pigs were offered the diets ad libitum for 21 days post weaning. There was a significant lactose × seaweed extract interaction (P < 0.05) in average daily gain (ADG) during the experimental period (days 0 to 21). At the low and medium levels of lactose, there was an increase in ADG as the level of seaweed extract increased to 2 g/kg (P < 0.05). However, at the high level of lactose there was no further response in ADG as the level of seaweed extract increased above 1 g/kg. There was a significant lactose × seaweed extract interaction during the experimental period (days 0 to 21) (P < 0.05) on the food conversion ratio (FCR). At the low level of lactose, there was a significant improvement in FCR as the levels of seaweed extract increased to 4 g/kg (P < 0.01). At the medium level of lactose, there was a significant improvement in FCR as seaweed extract increased to 2 g/kg. However, there was no significant effect of seaweed extract on FCR at the high levels of lactose (P > 0.05). There was a linear increase in average daily feed intake (ADFI) during the experimental period (days 0 to 21) (P < 0.05) as levels of seaweed extract increased. There was a linear increase in ash digestibility (P < 0.01) during the experimental period (days 0 to 21) as the level of lactose increased. There was a quadratic decrease (P < 0.01) in nitrogen (N) and neutral detergent fibre digestibility as the levels of lactose increased. In conclusion, pigs responded differently to the inclusion levels of seaweed extract at each level of lactose supplementation. The inclusion of a laminarin–fucoidan extract in piglet diets may alleviate the use for high-lactose diets (>60 g/kg) and would also alleviate some of the common problems that occur post weaning.

Effect of unsaturated fatty acid supplementation on performance and milk fatty acid profile in dairy cows fed a high fibre diet

The influence of unsaturated fatty acid (UFA) supplement on productive performance, physiochemical properties and fatty acid (FA) profile of milk, was investigated in lactating dairy cows fed with high fibre diets. According to a cross-over design, twelve cows were assigned to two experimental settings characterized by different FA profiles. Cows received a high fibre diet (~42% NDF on DM basis) supplemented with soybean based mixtures with these FA compositions: 92.0% of saturated FA (SFA), 2.8% of monounsaturated FA (MUFA) and 5.2% of polyunsaturated FA (PUFA) in the control diet (C-diet); 19.1% of SFA, 20.9% of MUFA and 60.0% of PUFA in the experimental diet (E-diet).The E-diet did not affect dry matter intake nor milk yield. Milk composition and coagulation traits resulted similar between treatments, except for the lactose level, which was lower in the E-diet (5.0 vs 4.8%; P<0.05) and the freezing point (-0.546 vs -0.535 °C; P<0.05). As respects the milk FA profile, the E-diet significantly increased the percentage of UFA because of their greater amount in the ration; however the “transfer” of UFA in milk was limited by the high level of FA biohydrogenation (BH) at the ruminal level.UFA showed low values of carry over in milk (67.5 vs 39.7%; P<0.001) due to the saturation process; on the contrary SFA had a threefold increment (124 vs 323%; P<0.001), mostly due to a peak in the production of stearic acid. In this study, the percentage of CLA in milk (0.50 vs 0.62%; P<0.05) was quite low for both diets, if compared with other studies, and this was probably due to a low vaccenic acid supply at duodenal level.

Pilot-scale process development and scale up for antifungal production

A pilot-scale fermentation was developed for an antifungal compound produced by a filamentous fungus. Replacement of galactose with lactose (20-fold cost savings) and a threefold phosphate reduction (15 to 5 g/L) improved productivity 2.5-fold. Addition of supplements--glycine, cobalt chloride, and trace elements--resulted in a further twofold productivity increase, greater process robustness, and less foaming which reduced antifoam addition tenfold (30 to <3 mL/L). Mid-cycle lactose limitations were addressed by raising initial lactose levels (40 to 120 g/L) resulting in another twofold productivity increase. Overall, peak titers increased tenfold from 45 +/- 9 to 448 +/- 39 mg/L, and productivities improved from 3 to 25 mg/L day. Despite its high productivity, process scale up was challenged by high broth viscosity (5,000-6,000 cP at 16.8 s(-1)). Gassed power requirements at the 600 L scale (4.7 kW/1,000 L) exceeded available power at the 15,000 L scale (3.0 kW/1,000 L), and broth transfer to the downstream isolation facility was hindered. Mid-cycle broth dilution with up to five 10 vol% additions of 12 wt% lactose solution or whole medium-reduced viscosity three- to fivefold (1,000-1,500 cP at 16.8 s(-1)), gassed power within scale-up limits (2.5 kW/1,000 L), and peak titer by up to 45%. The process was scaled up to the 15,000 L working volume based on constant aeration rate (vvm) and peak impeller tip speed, raising superficial velocities at similar shear. This strategy maximized mass transfer rates at target gassed power per unit volume levels, and along with controlled broth viscosity, precluded multiple dilution additions. A final titer of 333 mg/L with one dilution addition was achieved, somewhat lower than expected, likely owing to inhibition from some unmeasured volatile compound (not believed to be carbon dioxide) during an extended period of high back-pressure in the early production phase.

Detection of Low Levels of Amorphous Lactose using H/D Exchange and FT-Raman Spectroscopy

To demonstrate the potential of monitoring H/D exchange by FT-Raman spectroscopy as a tool for the detection and quantification of low levels of amorphous lactose in formulations. Samples containing different proportions of amorphous and crystalline lactose were prepared. H/D exchange was carried out by exposing the samples to a flow of D(2)O vapour. A calibration curve was constructed from the FT-Raman spectra of the deuterated samples by integrating the nu(OD) band and normalizing to an internal standard. This method was benchmarked against a conventional approach using Raman spectroscopy where the ratio of Raman bands associated with crystalline and amorphous lactose is used to estimate the amorphous content. The H/D exchange method revealed a linear response over the entire composite range with an excellent correlation coefficient (R (2) = 0.999). The sensitivity of this approach in detecting the amount of amorphous lactose present in a blend is significantly greater than that offered by conventional FT-Raman in the 0-10% level of amorphous material. A non-destructive method that is capable of providing reproducible measurements of low levels of amorphous material in lactose has been demonstrated and this method has enhanced sensitivity relative to approaches using Raman spectroscopy without deuteration.

Disrupted secretory activation of the mammary gland after antenatal glucocorticoid treatment in sheep

Antenatal glucocorticoids are administered to women at risk of preterm delivery to prevent neonatal respiratory morbidity. The effects of exogenous glucocorticoids on the development of lactation are unknown. This study investigated the effects of a single dose of antenatal glucocorticoids on secretory activation in sheep before and after parturition. Pregnant ewes (N=36) were randomised to receive either medroxyprogesterone acetate (MPA) at 118 days of pregnancy and betamethasone at 125 days (BETA group), MPA at 118 days and saline at 125 days (MPA group) or saline at 118 and 125 days (SALINE group). The concentration of lactose, progesterone, cortisol and prolactin in maternal plasma was measured during pregnancy. After term parturition, the concentration of lactose in milk and maternal plasma was measured daily for 5 days. Lambs were weighed at birth and at 5 days of age; milk volume was measured on day 5. The concentration of lactose in maternal plasma increased significantly after betamethasone administration, corresponding to a fall in plasma progesterone. No changes in lactose were observed in MPA or SALINE ewes. Transient decreases in cortisol and increases in prolactin were observed in the BETA group, but not in either the MPA or SALINE group. After parturition, BETA ewes experienced reduced milk yield and lamb weight gain, and delayed increases in milk lactose levels compared with MPA and saline controls. This study demonstrated that, in sheep, antenatal glucocorticoid administration disrupted secretory activation, causing precocious mammary secretion before parturition and compromising postpartum milk production and lamb growth.

Viscoelastic Properties of Cheddar Cheese: Effect of Calcium and Phosphorus, Residual Lactose, Salt-to-Moisture Ratio and Ripening Time

The viscoelastic properties of eight different types of Cheddar cheeses prepared with two levels of calcium (Ca) and Phosphorus (P) content, two levels of residual lactose content and two levels of salt to moisture ratio (S/M) ratio were studied in a STRESSTECH viscoanalyzer. The elastic (G′) and viscous (G″) modulus were measured at 0, 1, 2, 4, 6, and 8 months of ripening during heating the cheese samples from 30 to 70°C. Low levels of Ca and P content (0.53 g Ca and 0.39 g P /100 g cheese) in the Cheddar cheese resulted up to 20.9% and 15.9% lower elastic and viscous modulus respectively, compared to Cheddar cheese prepared with high levels of Ca and P content (0.67 g Ca and 0.53 g P/100g cheese) during ripening up to 8 months. Low levels of residual lactose (0.78 g/100g) in the Cheddar cheese resulted in 39.1 and 78.1% lower elastic and viscous modulus, respectively, compared to Cheddar cheese with high levels of residual lactose (1.4 g/100g) during ripening up to 8 months. In the same way, low levels of S/M ratio (4.8) in the Cheddar cheese resulted in 40.7 and 40.5% lower elastic and viscous modulus, respectively, compared to high levels of S/M ratio (6.4) during ripening up to 8 months. Upon heating from 30 to 70°C, the elastic and viscous modulus of the eight different types of Cheddar cheeses reduced up to 91.7 and 95.1%, respectively, during ripening. Cheddar cheese recorded maximum elastic modulus at the end of 8 months of ripening, and maximum viscous modulus at the end of 4 months of ripening.

Plasma bovino desidratado na dieta de leitões desmamados

Two experiments were undertaken to determine daily feed intake (DFI), daily weight gain (DWG) and daily intake adjusted for weight gain (ADI) in 144 Large White piglets weaned at an average age of 25 (E1) or 20 (E2) days. A factorial arrangement in randomized blocks was used. Factors consisted of two rations (with or without dried bovine plasma) and two weight classes (light or heavy). No ration effect (p > 0.05) was reported for any of the variables measured. Higher (p < 0.05) DFI and DWG were observed in E1 from 0 to 35 days during post-weaning in heavy piglets. The heavy piglets in E2 showed higher (p < 0.05) DFI, DWG and ADI from 0 to 7, 0 to 14 and 0 to 36 days in the post-weaning period. It may be concluded that dried bovine plasma can totally replace dried skim milk advantageously with an economy in rations for early weaned piglets, provided the aminoacid balance and lactose level are taken into account.

Effects of fat, casein and lactose on high-pressure destruction of Escherichia coli K12 (ATCC-29055) in milk

High-pressure (HP) destruction of Escherichia coli K12 suspended in commercial pasteurized milk (0, 3.25 and 5% fat), peptone water (0.1%), and phosphate buffer (0.2 mol/l Na 2HPO 4 and 0.2 mol/l NaH 2PO 4) supplemented with different amounts of casein or lactose (1–4%) was investigated. HP treatment resulted in the highest level of E. coli destruction in the buffer (possibly because it contained no nutrients), followed by those in peptone water and least in milk. Therefore, milk and peptone provided some baro-protection to the destruction of E. coli during the HP treatment. Fat content in milk between 0, 3.25 and 5% had no significant ( P > 0.05) influence on the HP destruction of E. coli. The supplement of either casein or lactose to milk did not influence the level of HP destruction of E. coli. However, the baro-protection became significant during HP treatment when casein or lactose was added the buffer. The buffer solution supplemented with 1–4% casein showed a baro-protective effect equivalent to that in milk. Lactose supplement to buffer also caused baro-protection, though the effect was relatively less pronounced. However, no significant difference in the baro-protection effect was observed among the buffer samples supplemented with different levels (1, 2 and 4%) of lactose or casein. Therefore the major contributors for baro-protection of E. coli in milk during HP treatment appear to be casein and lactose, rather than the fat content.

Dynamic Rheological Properties of Process Cheese: Effect of Ca and P Content, Residual Lactose, Salt-to-Moisture Ratio and Cheese Temperature

Four treatments of Cheddar cheese with two levels (high and low) of calcium (Ca) and phosphorus (P), and two levels (high and low) of residual lactose were manufactured. Each treatment was subsequently split prior to the salting step of cheese manufacturing process and salted at two levels (high and low) for a total of eight treatments. After two months of ripening, each treatment of Cheddar cheese was used to manufacture process cheese using a twin-screw Blentech process cheese cooker. NFDM, butter oil, trisodium citrate (emulsifying salt), and water were added along with Cheddar cheese for process cheese formulation. All process cheese food formulations were balanced for moisture (43.5%), fat (25%), and salt (2%), respectively. Dynamic rheological characteristics (G′ and G″) of process cheese were determined at 1.5Hz frequency and 750 Pa stress level by using a Viscoanalyzer during heating and cooling, temperature ranges from 30°C to 70°C then back to 30°C. High Ca and P content, and high S/M (HHH and HLH) cheeses had the significantly higher elastic (G′) and viscous (G″) modulus than other cheeses during heating from 30°C to 70°C, and cooling from 70°C to 30°C. No significant difference was observed among the other process cheeses during heating and cooling. Viscoelastic properties of process cheeses were also determined in terms of transition temperature (where G′ = G″), and tan δ during heating (30°C to 70°C). Cheeses with high Ca and P, high lactose, and high S/M content had higher transition temperature than low Ca and P, low lactose, and low S/M content process cheeses. Low Ca and P and low S/M content cheeses (LLL, LHH, LHL, HLL) exhibited more viscous characteristics than high Ca and P and high S/M content process cheeses (HHL, HLH, LLH, HHH) during heating from 30°C to 70°C. Low Ca and P, low lactose, low S/M content (LLL) process cheese was observed for highest tan δ values (0.39 to 1.43), whereas high Ca and P, high lactose, high S/M content process (HHH) had the least (0.33 to 1.06) during heating. This study demonstrates that different characteristics of natural cheese used in process cheese manufacturing have significant impact on process cheese rheological and viscoelastic properties.

Interferência do controle glicêmico na transição entre as fases I e II da lactogênese em pacientes com diabetes melito tipo 1

Lactogenesis is constituted by phases I and II. The transition between those phases is characterized by an increase of the lactose concentration in the colostrum. This study aimed to evaluate the interference of type 1 Diabetes mellitus in the transition between phases I and II of the lactogenesis. The lactose concentration was determined in colostrum samples of 11 puerperal women with pre-gestational Diabetes mellitus and 19 without the disease, during the five first days of the puerperium. The lactose concentration was determined by reaction with picric acid. In both groups there were progressive increases in the lactose levels along the time; however, the increase was significantly lower in the 3rd and 5th days for the group of the women with diabetes. The analysis of the transition between the lactogenesis phases revealed that the puerperal diabetic women with inadequate glycemic control presented a time delay of 18 hours to reach phase II, making difficult the establishment of breastfeeding.

Comprehensive Analysis of Polar and Apolar Constituents of Butter and Margarine by Nuclear Magnetic Resonance, Reflecting Quality and Production Processes

The separation of butter or margarine into polar (soluble in water) and apolar fractions (soluble in chloroform) and subsequent analysis of these fractions by (1)H NMR permits a comprehensive analysis of its constituents. In the polar fraction the preservatives benzoic and sorbic acid, the organic acids citric, lactic, butyric, acetic, and formic acid, and, furthermore, the carbohydrate lactose were quantified. In the apolar fraction the conjugated linoleic acid (CLA) rumenic acid, diglycerides, and linoleic acid were quantified. Rumenic acid is a characteristic component of ruminant fats and was found in all butter samples. The levels varied between 0.50 and 1.08%. Ten brands of Brazilian butter were investigated as was one brand from Norway. Also, two brands of margarine were investigated for comparison. A large variation in especially polar constituents was found between the butter samples, revealing the presence of preservatives in five brands of butter from Brazil, remarkable because these additives are legally not allowed. Furthermore, the levels of organic acids and lactose permitted conclusions about the production process and quality; for example, the presence of higher levels of free butyric acid indicate lipolysis, leading to a lower quality, and low levels of lactose indicate that after churning the residual milk fluids have been removed by an additional washing step in the production process.

Relationship between haptoglobin and serum amyloid A in milk and milk quality

The objective of this study was to evaluate relationships between the presence in milk of the major bovine acute phase proteins, haptoglobin (Hp) and serum amyloid A (SAA), and milk quality parameters. Composite milk samples were collected from 89 clinically healthy dairy cows and analysed for Hp and SAA, total protein, casein, and whey protein levels, casein number, proteolysis, total fat and lactose levels, and somatic cell count (SCC). Milk samples with detectable levels of Hp showed lower total protein and casein levels than those samples without Hp, whereas milk samples with detectable levels of SAA had lower casein number and lactose level than samples without detectable SAA. Samples with detectable levels of acute phase proteins also showed an elevated SCC. The results suggest that the presence of Hp and SAA in milk might indicate unfavourable changes in milk composition, especially in relation to protein quality.

Effect of Preterm Birth and Antenatal Corticosteroid Treatment on Lactogenesis II in Women

The onset of copious milk secretion after birth is known as lactogenesis II. The objective of this study was to investigate the effect of preterm birth and antenatal corticosteroids on the timing of lactogenesis II after birth. Women who had received antenatal betamethasone treatment and were expressing for a preterm infant whose gestational age was <34 weeks (N = 50) were included. On days 1 to 10 postpartum, participants measured the volume of milk expressed in 24-hour periods and collected milk samples. Lactose and citrate levels were analyzed in the milk. The gestational age at delivery was 31 weeks (range: 24.2-33.7). Milk volume was recorded by 46 women on 320 expression days and was positively associated with gestational age. Gestational age modified the effect of interval between betamethasone administration and delivery on milk volume. At gestational age 28 to 34 weeks, women who delivered 0 to 2 days after betamethasone treatment obtained significantly greater volumes than women who delivered 3 to 9 days after treatment. Milk samples (N = 324) were collected by 42 mothers. Mean +/- SD lactose and citrate levels were 156.800 +/- 36.217 and 3.458 +/- 1.442 mM, respectively. There was a significant positive effect of gestational age on milk lactose levels but not citrate levels. Betamethasone treatment did not alter lactose or citrate levels in milk. Delivery at extremely preterm gestational ages caused a significant delay in the onset of lactogenesis II. The volume of milk was reduced further when antenatal corticosteroids were administered between 28 and 34 weeks' gestation and delivery occurred 3 to 9 days later. In view of the advantages of mothers' own milk, additional support with lactation is recommended for mothers of preterm infants, particularly those who have been treated with corticosteroids before the delivery.

Assessment of lactose level in the mid- to late-nursery phase on performance of weanling pigs1,2

An experiment involving a total of 1,320 crossbred pigs was conducted at 3 universities to assess the effects of various levels of lactose in diets during phase 3 (wk 3 and 4 postweaning) of a 4-phase starter program. Pigs were weaned at 15 to 20 d (6.2-kg initial BW) and allotted to 5 treatments. All pigs were fed a complex phase 1 diet (20% lactose) the first week postweaning followed by a complex phase 2 diet (15% lactose) the second week postweaning. Phase 3 diets containing 0, 2.5, 5.0, 7.5, or 10.0% lactose were fed for wk 3 and 4, and then a common, corn-soybean meal diet was fed for an additional 1 to 2 wk (phase 4). The source of lactose was Dairylac 80, which contains 80% lactose. The phase 1, 2, and 3 diets were prepared at one site. Pigs were weighed, and feed intake was determined at weekly intervals. There were 8 replications at each station for a total of 24 replications per treatment with 5 or 23 pigs per pen. As expected, ADG, DFI, and G:F were not affected (P = 0.10) during the initial 2-wk period when all pigs received the same diet. During wk 3 and 4 (phase 3) when the 5 levels of lactose were fed, ADG and ADFI increased linearly (P < 0.01) with increasing levels of lactose, but G:F was not affected (P = 0.10). Although the quadratic component was not significant, ADG and ADFI reached a numerical plateau at the 7.5% inclusion level of lactose during phase 3. Compared with pigs fed the diet without lactose, the 7.5% level of lactose resulted in 350 g of additional BW gain coupled with 420 g of additional feed consumed per pig during phase 3, and most of the additional BW gain (294 g) was maintained through the end of the 5- to 6-wk study. These results suggest that pigs respond to dietary lactose during the mid to latter phase of the nursery period and that the response was obtained under different management and facility conditions.

The evaluation of modified microcrystalline cellulose for the preparation of pellets with high drug loading by extrusion/spheronization

The performance of microcrystalline cellulose (MCC) which had been modified by the inclusion of various levels of sodium carboxymethylcellulose (SCMC) in the wet cake prior to drying, in terms of their ability to form pellets by a standardised extrusion/spheronization process has been assessed. Initial screening of the ability of the modified MCCs to form pellets with an 80% level of lactose as a model drug identified two potential products containing 6 or 8% of SCMC (B 6 and B 8). These two products were compared with a standard grade of MCC (Avicel PH101) in terms of their ability to produce pellets with 80% of model drugs of low (ibuprofen), intermediate (lactose) and high (ascorbic acid) water solubility when subjected to a standardised extrusion/spheronization process. Also assessed was their ability to retain water with applied pressure using a pressure membrane technique and their ability to restrict water migration during extrusion with a ram extruder. The two new types of MCC (B 6 and B 8) were able to form good quality pellets with all three model drugs, whereas Avicel PH101 could not form pellets with this high level of ibuprofen. This improved performance was related to the ability of the new types of MCC to hold higher levels of water within their structure and restrict the migration of water in the wet mass when subjected to pressure applied during the process of preparing the pellets. There is evidence to show that the two new types of MCC can function over a wider range of water contents than Avicel PH101 and that they have an improved performance if the extrusion process is rapid and if, after incorporation of the water into the powder, the sample is stored for some time before extrusion.

Evaluating the Conjugated Linoleic Acid and Trans 18:1 Isomers in Milk Fat of Dairy Cows Fed Increasing Amounts of Sunflower Oil and a Constant Level of Fish Oil

The objective was to evaluate different levels of sun-flower oil (SFO) in dairy rations to increase vaccenic (trans-11-18:1) and rumenic acids (cis-9,trans-11-18:2) in milk fat, and assess the content and composition of other trans-octadecenoic (trans-18:1) and conjugated linoleic acids (CLA) isomers. Eighty lactating Holstein cows were fed control diets for 4 wk and then placed on 4 diets for 38 d; milk fat was analyzed after 10 and 38 d. The treatments were: control, 1.5% SFO plus 0.5% fish oil (FO), 3% SFO plus 0.5% FO, and 4.5% SFO plus 0.5% FO. The forage-to-concentrate ratio was 50:50 and consisted of barley/alfalfa/hay silage and corn/barley grain concentrate. There were no differences in milk production. Supplementation of SFO/FO reduced milk fat compared with respective pretreatment periods, but milk protein and lactose levels were not affected. There was a linear decrease in all short- and medium-chain saturated fatty acids (SFA) in milk fat after 10 d (25.5, 24.1, 20.2, and 16.7%) and a corresponding linear increase in total trans-18:1 (5.2, 9.1, 14.1, and 21.3%) and total CLA (0.7, 1.9, 2.4, and 3.9%). The other FA in milk fat were not affected. Separation of trans-18:1 isomers was achieved by combination of gas chromatography (GC; 100-m highly polar capillary column) and prior separation of trans FA by silver ion-thin layer chromatography followed by GC. The CLA isomers were resolved by a combination of GC and silver ion-HPLC. The trans-11- and trans-10-18:1 isomers accounted for ∼50% of the total trans-18:1 increase when SFO/FO diets were fed. On continued feeding to 38 d, trans-11-18:1 increased with 1.5% SFO/FO, stayed the same with 3%, and declined with 4.5% SFO/FO. Rumenic acid showed a similar pattern on continued feeding as trans-11-18:2; levels increased to 0.43, 1.5, 1.9, and 3.4% at 10 d and to 0.42, 2.15, 2.09, and 2.78% at 38 d. Rumenic acid was the major CLA isomer in all 4 diets: 66, 77, 78 and 85%. The CLA isomers trans-7,cis-9-, trans-9,cis-11-, trans-10,cis-12-, trans-11,trans-13-, and trans-9,trans-11-/trans-10,trans-12-18:2 also increased from 0.18 (control) to 0.52% (4.5% SFO/FO). Milk fat produced from 3% SFO/FO appeared most promising: trans-11-18:1 and cis-9,trans-11-18:2 increased 4.5-fold, total SFA reduced 18%, and moderate levels of trans-10-18:1 (3.2%), other trans-18:1 (6.6%) and CLA isomers (0.5%) were observed, and that composition remained unchanged to 38 d. The 4.5% SFO/FO diet produced higher levels of trans-11-18:1 and cis-9,trans-11-18:2, a 28% reduction in SFA, and similar levels of other trans-18:1 (9.2%) and CLA isomers (0.52%), but the higher levels of trans-11-18:1 and cis-9,trans-11-18:2 were not sustained. A stable milk fat quality was achieved by feeding moderate amounts of SFO (3% of DM) in the presence of 0.5% FO that had 4% vaccenic and 2% rumenic acids.

Desenvolvimento e avaliação de embalagem ativa com incorporação de lactase

Lactose intolerance is caused by reduced or absent activity of lactase that prevents the splitting of lactose. People deficient in lactase should eliminate diet milk and milk products due to the gastrointestinal symptoms caused by the individual inability to hydrolise the lactose. Therefore, the aim of this work is to develop celulosic film incorporated with lactase to reduce the lactose level in milk. The films were cast immersed in 100 mL pasteurized milk and kept at 25 °C/25 hours or at 7 °C/48 hours. The films incorporated with 1 and 1.5 mL of lactase enzyme reduced respectively, 78 and 85% of lactase after 24 hours/7 °C and 92% and 100% after 25 hours/25 °C. These films presented stability when stored at room and refrigerated temperatures. Migrations test showed, on average, 21.94% of the incorporated enzyme migrated to aqueous solution after 14 days. Therefore, the developed films showed a potential use as an internal layer of milk multilayer carton packaging.

Mid infrared attenuated total reflection spectroscopy as a rapid tool to assess the quality of Sicilo-Sarde ewe’s milk during the lactation period after replacing soybean meal with scotch bean in the feed ration

This study investigates the potential of attenuated total reflection spectroscopy in the mid infrared (MIR) for monitoring changes in the quality of ewe’s milk as a function of lactation period and feeding systems. Twelve 5-year-old lactating Sicilo-Sarde ewes (third lambing) were kept in environmentally controlled sheepfolds and were divided into two homogenous weight matched groups ( n = 6). Ewes were fed ad libitum with two iso-energetic diets (20% barley, 3% vitamin and mineral premix, and 77% soybean meal or scotch bean). Physico–chemical analyses and MIR (3000–900 cm −1) were performed on milk samples after 1, 2, 3, 4, 5, 6, 7, 8, 9 and 10 weeks of lactation period. The inclusion of scotch bean in the diet resulted in a significant decrease ( P ⩽ 0.05) of fat content (7.85 g 100 g −1 vs. 6.75 g 100 g −1) and a significant increase ( P ⩽ 0.05) of lactose level (3.49 g 100 g −1 vs. 3.61 g 100 g −1). The principal component analysis (PCA) applied to the 1700–1500 cm −1 spectral region showed only some discrimination between milk samples according to diet compositions. The best results were obtained in the 3000–2800 cm −1 and 1500–900 cm −1 spectral regions since a good discrimination between milk from ewes fed soybean meal from those fed scotch bean meal was observed. It can be concluded that these spectral regions could be considered as fingerprint, regions allowing a good identification of milk according to diet composition. However, the MIR failed to discriminate milk samples according to the lactation period for the two feeding systems.